Dinner

One-Pot Swedish Meatball Pasta

Published

3 months ago

July 19, 2025

One-Pot Swedish Meatball Pasta

This One-Pot Swedish Meatball Pasta is a delicious and easy comfort meal made in just one pot! It combines juicy homemade meatballs, creamy sauce, and tender egg noodles — perfect for a cozy weeknight dinner!

Ingredients

Ingredient	Quantity
Ground beef	1 lb (455 g)
Seasoned bread crumbs	½ cup (55 g)
Finely minced onion	½
Egg	1
Kosher salt	1 tbsp (divided)
Black pepper	1 tbsp (divided)
Canola oil	2 tbsp
Beef broth	2 cups (480 mL)
Milk	2 cups (480 mL)
Worcestershire sauce	1 tbsp
Egg noodles	4 cups (400 g)
Parmesan cheese	1 cup (110 g)
Fresh parsley, chopped	½ cup (15 g)

About the Ingredients

Each ingredient in this recipe plays a special role in making this dish tasty and comforting. Ground beef provides rich flavor and protein. Bread crumbs help bind the meatballs while giving them texture. Onions add a touch of sweetness and aroma. Egg helps hold the meatball mixture together. Salt and black pepper enhance all flavors. Canola oil is used for frying and has a neutral taste. Beef broth brings a deep savory flavor to the sauce. Milk gives the creamy texture. Worcestershire sauce adds umami and a slight tang. Egg noodles are soft and cook quickly, making this dish ideal for busy nights. Parmesan cheese adds creaminess and depth, and parsley brings freshness to balance the richness.

How to Make It – Step-by-Step

In a large bowl, mix ground beef, bread crumbs, onion, egg, half the salt, and half the pepper until well combined.
Heat canola oil in a deep pot over medium heat. Shape the mixture into meatballs and place them in the pot. Cook for about 1 minute, then gently turn to brown all sides.
Pour in beef broth, milk, remaining salt and pepper, and Worcestershire sauce. Stir well.
Once it starts to boil, add the egg noodles. Cook for 7–8 minutes, stirring regularly, until the noodles are soft and the sauce thickens.
Mix in parmesan cheese and chopped parsley until the cheese melts and blends into the sauce.
Serve hot and enjoy a creamy, hearty bowl of Swedish meatball pasta!

Tips

You can substitute ground beef with ground turkey or chicken for a lighter version.
For crispier meatballs, fry them a little longer before adding the liquids.
Add garlic powder or Italian seasoning for more flavor depth.
To make it more kid-friendly, reduce black pepper or use mild seasonings.

Nutrition (Per Serving – Approximate)

Calories: 600–700
Protein: High (from beef and cheese)
Fats: Moderate
Carbs: Medium (due to noodles)
Calcium: High (thanks to parmesan cheese)

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Dinner

15-Minute Garlic Bread Pizza (4 Easy Topping Combos)

Published

2 months ago

August 23, 2025

Samriha Maher

15-Minute Garlic Bread Pizza (4 Easy Topping Combos)

Pizza night couldn’t be easier than this: use frozen garlic toast as the base, add your favorite toppings, and bake. Ready in about 15 minutes, customizable for everyone at the table, and perfect for busy days or on-the-go lunches.

Why You’ll Love It

Super fast: 15 minutes, start to finish.
Crispy, garlicky base: Frozen garlic toast acts like mini pizza crusts.
Mix & match: Four topping ideas (pepperoni, veggie, bacon jalapeño, margherita)—or customize your own.
Kid-friendly & budget-friendly: Minimal ingredients with maximum flavor.

Ingredients (for 8 Servings)

8 slices frozen garlic toast
Base sauces & cheese: pizza sauce, ranch dressing (for bacon jalapeño), shredded mozzarella
Toppings: pepperoni, diced bell pepper, zucchini (half-moons), button mushrooms (sliced), black olives (sliced), cooked crumbled bacon, pickled jalapeños, roma tomato slices, fresh basil

Topping Combo Tables

Pepperoni Garlic Bread Pizza

Item	Amount (per 2 slices)
Pizza sauce	2 tablespoons
Shredded mozzarella	¼ cup (25 g)
Pepperoni	6 slices

Veggie Lovers Garlic Bread Pizza

Item	Amount (per 2 slices)
Pizza sauce	2 tablespoons
Shredded mozzarella	¼ cup (25 g)
Bell pepper, diced	2 teaspoons
Zucchini, half-moon slices	3 slices
Button mushrooms, sliced	4 slices
Black olives, sliced	6 slices

Bacon Jalapeño Garlic Bread Pizza

Item	Amount (per 2 slices)
Ranch dressing	2 tablespoons
Shredded mozzarella	¼ cup (25 g)
Cooked bacon, crumbled	¼ cup (60 g)
Pickled jalapeño	To taste (sliced)

Margherita Garlic Bread Pizza

Item	Amount (per 2 slices)
Roma tomato, sliced	4 slices
Shredded mozzarella	¼ cup (25 g)
Fresh basil, chopped	1 teaspoon (for garnish after baking)

Step-by-Step Instructions

Preheat: Heat the oven to 450°F (230°C). Line a baking sheet with parchment.
Arrange: Place the 8 frozen garlic toast slices on the sheet, garlic-side up.
Assemble toppings (2 slices each):
- Pepperoni: Pizza sauce → mozzarella → pepperoni.
- Veggie Lovers: Pizza sauce → mozzarella → bell pepper → zucchini → mushrooms → olives.
- Bacon Jalapeño: Ranch → mozzarella → bacon → pickled jalapeños.
- Margherita: Tomato slices → mozzarella (basil after baking).
Bake: 8–12 minutes until bread is crispy and cheese is melted.
Finish: Garnish margherita with basil. Rest 1 minute for cleaner slices. Serve hot—enjoy!

Pro Tips, Swaps & Storage

Extra crispy hack: Pre-toast the garlic bread 3 minutes before topping.
Cheese options: Try provolone, cheddar, or an Italian blend.
Sauce swap: Pesto or Alfredo works beautifully for margherita or veggie.
Spice it up: Red pepper flakes or hot honey drizzle after baking.
Storage: Refrigerate leftovers up to 2 days; reheat at 375°F (190°C) for 5–7 minutes.
Make-ahead: Assemble on frozen toast and freeze raw; bake from frozen, adding 2–4 minutes.

FAQs

Can I use regular bread instead of garlic toast?

Yes, but brush with garlic butter or olive oil for flavor and crispness.

Air fryer option?

Air fry at 375°F (190°C) for 6–9 minutes. Work in batches and check early to avoid over-browning.

Gluten-free?

Use gluten-free garlic toast or gluten-free baguette slices and your preferred sauces.

Printable Quick Reference Table

Combo	Sauce Base	Main Toppings	Bake Time
Pepperoni	Pizza sauce	Mozzarella, pepperoni	8–12 min @ 450°F (230°C)
Veggie Lovers	Pizza sauce	Mozzarella, bell pepper, zucchini, mushrooms, olives	8–12 min @ 450°F (230°C)
Bacon Jalapeño	Ranch dressing	Mozzarella, crumbled bacon, pickled jalapeños	8–12 min @ 450°F (230°C)
Margherita	—	Tomato slices, mozzarella, basil (after baking)	8–12 min @ 450°F (230°C)

Dinner

Peruvian-Style Chicken With Green Sauce

Published

3 months ago

July 20, 2025

Samriha Maher

Peruvian-Style Chicken With Green Sauce

Ingredients Table

For the Chicken

Ingredient	Amount
Garlic (grated or chopped)	3 cloves
Olive oil	2 tablespoons
White vinegar	1 tablespoon
Smoked paprika	2 teaspoons
Aji amarillo paste (optional)	1 teaspoon
Ground cumin	1 teaspoon
Salt	1 teaspoon
Black pepper	½ teaspoon
Chicken thighs (bone-in, skin-on)	2 ½ lbs

For the Green Sauce

Ingredient	Amount
Jalapeños (chopped, no seeds)	2
Garlic	1 clove
Fresh cilantro	1 cup
Lime zest and juice	From 2 limes
Aji amarillo paste (optional)	1 teaspoon
Honey	1 teaspoon
Salt	½ teaspoon
Black pepper	¼ teaspoon
Olive oil	¼ cup

About the Ingredients

This recipe uses juicy chicken thighs instead of a whole chicken, making it faster and easier. The marinade is smoky, garlicky, and full of flavor. Aji amarillo paste adds a touch of Peruvian spice, but you can skip it if you can’t find it. The green sauce is made with cilantro, jalapeños, lime, and garlic – it’s fresh, spicy, and bright.

Cooking Instructions

For the Chicken

In a bowl, mix garlic, oil, vinegar, paprika, cumin, salt, pepper, and aji amarillo (if using).
Coat the chicken with the marinade. Let it sit for 30 minutes at room temperature or up to 2 hours in the fridge.
Preheat oven to 450°F (230°C).
Place chicken skin-side up on a baking tray and roast for 25–35 minutes, until the skin is golden and crispy.

For the Green Sauce

Add all sauce ingredients to a blender: jalapeños, garlic, cilantro, lime zest and juice, honey, salt, pepper, and aji amarillo (if using).
Blend until smooth, then slowly add olive oil while blending.
Taste and adjust with more lime, salt, or pepper if needed.

Nutrition Information (Estimated)

Calories per serving: 320–400 kcal
Protein: 25–30g
Fat: 20–25g
Carbohydrates: 5–10g

Tips

If you can’t find aji amarillo, just skip it—the jalapeños provide enough flavor.
Let the chicken rest for 5 minutes after baking for juicier meat.
You can use the sauce as a dip or dressing too!

Dinner

Gnocchi SoupCreamy Chicken Marsala

Published

3 months ago

July 20, 2025

Samriha Maher

Creamy Chicken Marsala Gnocchi Soup

This rich and creamy Chicken Marsala Gnocchi Soup is perfect for cozy dinners. It combines the flavors of chicken, mushrooms, gnocchi, and a creamy Marsala wine sauce for a comforting and hearty dish.

Ingredients Table

Ingredient	Quantity
Boneless Chicken Thighs	1.5 lb
Italian Seasoning	2 tsp
Kosher Salt	To taste
Black Pepper	To taste
All-Purpose Flour	1/2 cup
Olive Oil	4 Tbsp
Cremini Mushrooms	12 oz, sliced
Unsalted Butter	4 Tbsp
Shallot	1 large, chopped
Garlic	3 cloves, chopped
Fresh Thyme	1 Tbsp
Marsala Wine	1.5 cups
Chicken Broth	6 cups
Heavy Cream	1/2 cup
Gnocchi	1 (17 oz) package
Fresh Parsley	1 Tbsp, chopped

About the Ingredients

Chicken thighs stay juicy and tender during cooking. Gnocchi are small potato dumplings that absorb flavor from the broth. Marsala wine adds a slightly sweet, rich flavor, while mushrooms and thyme give the soup a deep, earthy taste. The cream makes it smooth and comforting.

How To Make Easy Step By Step

Dry the chicken and season with Italian seasoning, salt, and pepper. Coat both sides with flour.
Heat 2 Tbsp oil in a pot and cook chicken until golden and fully cooked. Let it cool, then shred into pieces.
In the same pot, add 2 Tbsp oil and cook mushrooms until brown. Remove them from the pot.
Melt butter in the pot, add shallots, garlic, and thyme. Cook until soft and fragrant.
Mix in 1/4 cup flour and cook for 2 minutes. Slowly pour in Marsala wine while whisking to avoid lumps.
Add chicken broth and bring to a boil, then lower heat and simmer for 15 minutes.
Add mushrooms, cream, and gnocchi. Cook gnocchi as per package instructions.
Add shredded chicken and parsley. Taste and adjust salt as needed. Serve warm.