The most perfect crisp, crunchy, saucy fried chicken. Served with a buttery hot sauce, biscuits + dill pickle chips!

What exactly is Nashville hot chicken?

It’s pretty much how it sounds – heat-packed, crisp-fried chicken from Nashville, Tennessee that you can now make right at home with a buttermilk marinade, a very thorough flour coating for optimal crispness, and a buttery-hot-sauce Nashville finish.

For a milder touch, you can cut down on the cayenne pepper to taste. And you can absolutely use your favorite kind of hot sauce here depending on your preferences/flavor profile.

When serving, these biscuits are a great option to soak up all that saucy goodness with a side of cold dill pickle chips.

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Nashville Hot Chicken

The most perfect crisp, crunchy, saucy fried chicken. Served with a buttery hot sauce, biscuits + dill pickle chips!

Prep Time 8 hours hours 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 8 hours hours 55 minutes minutes

Servings 6 servings

Ingredients

• Kosher salt and freshly ground black pepper to taste
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 2 cups buttermilk
• 2 large eggs
• 4 pounds bone-in, skin-on chicken thighs
• 4 cups self-rising flour
• 8 cups canola oil

for the butter mixture

• ½ cup unsalted butter
• ¼ cup hot sauce
• ½ teaspoon cayenne pepper

Instructions

• BUTTERMILK MIXTURE: In a large bowl, whisk together 1/2 cup warm water, 5 teaspoons salt, 2 teaspoons pepper, onion powder and garlic powder. Whisk in buttermilk and eggs.
• In a gallon size Ziploc bag or large bowl, combine chicken and BUTTERMILK MIXTURE; marinate for at least 8 hours to 1 day, turning the bag occasionally. Drain the chicken from the marinade.
• Working one at a time, dredge chicken in flour until evenly coated. Return chicken to the flour, gently tossing; let stand 15 minutes. Gently toss again until evenly coated. Remove and shake to remove excess flour.
• Preheat oven to 325 degrees F.
• Heat canola oil in a large stockpot or Dutch oven over medium high heat until it registers 350 degrees F on a deep-fry thermometer.
• Working in batches, add chicken, skin-side down, and fry until golden brown, flipping once, about 4-5 minutes per side. Transfer to a baking sheet fitted with a wire rack.
• Place into oven and bake until chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 10-15 minutes. Brush with butter mixture.
• Serve immediately with biscuits and dill pickle chips, if desired.

for the butter mixture

• In a small saucepan over medium heat, combine butter, hot sauce and cayenne pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until fragrant, about 1-2 minutes.

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Oh-so-sweet, savory, sticky chicken kabobs with the most flavorful marinade. Can be prepped ahead of time. SO SO EASY!

Time to fire up that grill for this summery goodness – sweet, savory, sticky chicken kabobs grilled to absolute perfection.

The marinade can be prepped the night before, which means less work when ready to serve. And if you’re using wood skewers, be sure to soak them for at least 30 minutes in water (overnight is best) as they can burn easily over a hot grill.

I am always partial to chicken thighs as they will yield the most tender kabobs, but chicken breasts can be substituted if needed.

This is best served over a bowl of rice and marinated cucumbers or they can be munched alone as finger food (also equally amazing) with a cold, cold beer.

CAN I USE CHICKEN BREASTS?

Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful kabobs when thrown on the grill.

WHAT CAN I USE IF I DON’T HAVE METAL SKEWERS?

Metal skewers are sturdy and reusable but please note that they will retain heat so please be careful when serving. Wooden skewers can also be used but can burn over a hot grill. I recommend soaking them overnight in water (or at least 30 minutes) prior to using.

WHAT IF I DON’T HAVE A GRILL?

No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter month when it’s too cold to grill out!

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Sesame Chicken Kabobs

Oh-so-sweet, savory, sticky chicken kabobs with the most flavorful marinade. Can be prepped ahead of time. SO SO EASY!

Servings 6 servings

Ingredients

• ⅓ cup reduced sodium soy sauce
• 3 tablespoons ketchup
• 2 tablespoons honey
• 1 tablespoon toasted sesame oil
• 1 tablespoon Dijon mustard
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 3 cloves garlic minced
• 2 pounds boneless, skinless chicken thighs cut into 1-inch chunks
• 1 ½ tablespoons canola oil
• Kosher salt and freshly ground black pepper to taste
• 2 green onions thinly sliced
• 1 teaspoon toasted sesame seeds

Instructions

• In a medium bowl, combine soy sauce, ketchup, honey, sesame oil, Dijon, vinegar, ginger and garlic. Reserve 1/3 cup and set aside.
• In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade.
• Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
• Preheat grill to medium heat.
• Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved soy sauce mixture, cooking for an additional 1-2 minutes.
• Serve immediately, garnished with green onions and sesame seeds, if desired.

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Finger-licking goodness here! A summertime classic shrimp boil that EVERYONE will love. Serve with lemon wedges and hot sauce!

Nothing screams summer more than a classic shrimp boil (also known as a low country boil), scattered on newspaper with cold beer, lemon wedges, hot sauce, and Old Bay seasoning.

The most important thing here is to find the biggest pot possible, about 8-9 qt is ideal. From there, you should be all set with your fresh ingredients – unpeeled shrimp, corn, sausage, and baby potatoes, which all gets cooked in a garlicky, lemony beer broth seasoned with Old Bay and Zatarain’s Crawfish, Shrimp & Crab Boil (the best kind of seasoning IMO).

When serving, go ahead and drizzle (generously) that oh-so-buttery Old Bay goodness. My favorite is having some fresh crusty bread on the side to sop up EVERYTHING here.

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Shrimp Boil

Finger-licking goodness here! A summertime classic shrimp boil that EVERYONE will love. Serve with lemon wedges and hot sauce!

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Ingredients

• 2 (12-ounce) bottles lager or ale beer
• 1 (3-ounce) package Zatarain's Crawfish, Shrimp & Crab Boil
• 4 tablespoon Louisiana style hot sauce
• 1 large sweet onion quartered
• 1 lemon halved
• 1 head garlic halved
• 1 bay leaf
• 1 pound baby red potatoes
• 3 ears corn each cut crosswise into 3 pieces
• 1 (12-ounce) package andouille or kielbasa sausage cut into 1 1/2-inch pieces
• 2 pounds large shrimp unpeeled

for the butter mixture

• ½ cup unsalted butter
• 1 tablespoon Louisiana style hot sauce
• 1 ¼ teaspoons Old Bay seasoning

Instructions

• Combine 10 cups water, beer, Zatarain's Crawfish, Shrimp & Crab Boil, hot sauce, onion, lemon, garlic and bay leaf in a large stockpot or 9qt Dutch oven over medium heat. Bring to a boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
• Stir in potatoes; reduce heat and simmer for 10 minutes.
• Stir in corn and sausage; reduce heat and simmer until potatoes are just tender, about 10 minutes.
• Stir in shrimp and cook, stirring occasionally, until pink and cooked through, about 4-5 minutes; drain well.
• Serve immediately with butter mixture.

for the butter mixture

• In a small saucepan over medium heat, combine butter, hot sauce and Old Bay seasoning. Bring to a boil; reduce heat and simmer, stirring occasionally, until fragrant, about 1-2 minutes.

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Oh-so-crisp fish sandwiches with melted cheese, soft brioche buns and homemade tartar sauce! Seriously so so good.

This right here is a classic fish sandwich. There’s no frills, no fuss. All you need is a simple coating, yielding the lightest, crispiest exterior (thank you to Panko breadcrumbs), some good old fashioned American cheese slices, soft, toasted brioche buns and a homemade tartar sauce.

Fish-wise, I prefer orange roughy or petrale sole fish filets but you can also use flounder or cod. You can also add in a slaw, although personally, I think simple is best here. And this homemade tartar sauce is truly all you need to round out this perfect sandwich (and don’t worry – it doesn’t require too many ingredients).

You can keep your fish warm and cozy in a 200 degree F oven for up to 30 min before assembling all your sammies. For sides, you can serve with fries or chips and some ice cold beers for a well rounded out meal.

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Crispy Fish Sandwiches

Oh-so-crisp fish sandwiches with melted cheese, soft brioche buns and homemade tartar sauce! Seriously so so good.

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Ingredients

• 4 orange roughy or petrale sole fish filets each cut crosswise into 8 pieces
• 1 teaspoon Old Bay seasoning
• Kosher salt and freshly ground black pepper to taste
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons hot sauce optional
• ½ cup all-purpose flour
• 1 cup Panko*
• 6 cups vegetable oil
• 4 brioche hamburger buns lightly toasted
• 4 slices American cheese

for the homemade tartar sauce

• ½ cup mayonnaise
• 3 tablespoons dill pickle relish
• 1 ½ tablespoons chopped fresh dill
• 1 teaspoon freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper to taste

Instructions

• Season fish with Old Bay seasoning, salt and pepper, to taste.
• BUTTERMILK MIXTURE: In a medium bowl, whisk together buttermilk, egg and hot sauce.
• Working one at a time, dredge fish in flour, dip into BUTTERMILK MIXTURE, then dredge in Panko, pressing to coat.
• Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer.
• Working in batches, add fish and fry until golden brown, turning occasionally, about 3-4 minutes. Transfer to a baking sheet fitted with a wire rack and keep warm.*
• To serve, spread buns with tartar sauce, then top with fish and cheese slices.

for the homemade tartar sauce

• In a small bowl, whisk together mayonnaise, relish, dill and lemon juice; season with salt and pepper, to taste.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

*The fish can be kept warm, up to 30 minutes, in the oven at 200 degrees F.

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Super crispy fried chicken, drizzled with a warm honey glaze, served with the fluffiest buttermilk waffles!

There’s a few steps involved in this, but my goodness is it a labor of love (of 45 minutes of course). And the end result is so worth it.

With the crispiest chicken (breasts or thighs can be used here) drizzled with a warm honey glaze and the best buttermilk waffles one can ask for – crisp on the outside, fluffy in the middle.

If honey is not your cup of tea, warm maple syrup also works beautifully here.

And a warm 200 degree oven will be your best friend here, keeping everything warm and cozy while you prep everything else. Serve for breakfast or my favorite, breakfast for dinner.

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Honey Fried Chicken and Waffles

Super crispy fried chicken, drizzled with a warm honey glaze, served with the fluffiest buttermilk waffles!

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Ingredients

for the buttermilk waffles

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• ¾ teaspoon baking soda
• 1 teaspoon kosher salt
• 1 ⅔ cups buttermilk
• 2 large eggs
• ¼ cup unsalted butter melted

for the chicken

• 1 ¼ cups all-purpose flour
• 1 cup yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper to taste
• 2 pounds boneless, skinless chicken breasts or thighs cut into 1 1/2-inch chunks
• 2 cups buttermilk
• 6 cups vegetable oil
• ¼ cup honey warmed

Instructions

for the buttermilk waffles

• Preheat oven to 200 degrees F and a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
• In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
• In a large glass measuring cup or another bowl, whisk together buttermilk, eggs and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
• Pour a scant 1/2 cup of the buttermilk mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes; keep warm in oven.

for the chicken

• In a large bowl, combine flour, cornmeal, baking powder, cayenne pepper, 2 teaspoons salt and 1 teaspoon pepper.
• Working one at a time, dredge chicken in flour mixture, dip into buttermilk, then dredge again in flour mixture, pressing to coat.
• Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer.
• Working in batches, add chicken and fry until golden brown, turning occasionally, about 4-5 minutes. Transfer to a baking sheet fitted with a wire rack and keep warm.*
• Serve immediately with waffles, drizzled with honey.

Notes

*The chicken can be kept warm, as needed, in the oven at 200 degrees F.

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OH-SO-CRISP, crunchy, cheesy chicken tacos completely baked to absolute PERFECTION. A super easy weeknight meal!

Super crispy, crunchy, cheesy chicken tacos that do not require any kind of deep-frying? Yes, please! I know, it’s hard to believe that these are baked but they are completely 100% baked start to finish.

With an easy chicken filling and the most fragrant spices, cilantro and a little bit of cheese, these come together very quickly. And that little brush of oil prior to baking help these bad boys crisp up in the oven so so perfectly.

Ground pork or ground beef can easily be substituted for the chicken, and you can even make these miniature-size using smaller corn tortillas (I used 5-6 inch corn tortillas here). Serve with your favorite toppings as needed – guac, pico, and/or sour cream are all favorable choices here!

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Crispy Baked Chicken Tacos

OH-SO-CRISP, crunchy, cheesy chicken tacos completely baked to absolute PERFECTION. A super easy weeknight meal!

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Ingredients

• 2 ½ tablespoons canola oil divided
• 1 pound ground chicken
• ½ medium sweet onion diced
• 3 cloves garlic minced
• 1 (4.5-ounce) can chopped green chiles
• 1 ½ teaspoons chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ¼ cup chopped fresh cilantro leaves
• 1 tablespoon freshly squeezed lime juice
• Kosher salt and freshly ground black pepper to taste
• 1 ½ cups shredded Mexican cheese blend divided
• 8 flour or corn tortillas warmed

For serving

• Sour cream
• Pico de gallo
• Guacamole

Instructions

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Heat 1 tablespoon canola oil in a large cast iron skillet over medium high heat. Add ground chicken, onion and garlic, and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
• Stir in green chiles, chili powder, paprika, oregano and cumin until fragrant, about 1-2 minutes.
• Remove from heat. Stir in cilantro and lime juice; season with salt and pepper, to taste. Stir in 1 cup cheese until well combined.
• Working one at a time, spread chicken mixture on half of the tortilla; top with 1 tablespoon cheese, folding over to seal. Repeat with remaining tortillas to make 8 tacos.
• Place tacos in a single layer onto the prepared baking sheet. Brush tops with remaining 1 1/2 tablespoons canola oil.
• Place into oven and bake until toasted and crispy, about 12-15 minutes.
• Serve immediately with desired toppings.

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Pan-seared until perfectly golden brown with an amazing garlicky, rosemary-thyme marinade. So easy yet so good!

My main holiday goal for this Easter (or any fancy dinner, really) is ease and simplicity. And not to brag, but this recipe does a very good job at keeping things super simple yet maximizing all the flavor.

With the easiest marinade ever – olive oil, garlic, shallot, red wine vinegar, Dijon, fresh herbs, and s+p – this comes together very, very quickly. So go ahead and marinate those beautiful little lamb chops for 2-6 hours before pan searing them to golden brown perfection, giving you that perfect crusty exterior.

Serve with the remaining marinade you set aside with some peas and my favorite mashed potatoes. It’s so easy and classic, and anyone new to lamb can make this fool-proof recipe, promise.

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Garlic Rosemary Lamb Chops

Pan-seared until perfectly golden brown with an amazing garlicky, rosemary-thyme marinade. So easy yet so good!

Prep Time 2 hours hours 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Servings 4 servings

Ingredients

• ½ cup extra-virgin olive oil
• 3 cloves garlic minced
• 1 shallot diced
• 1 ½ tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon lemon zest
• Kosher salt and freshly ground black pepper to taste
• 2 ½ pounds Frenched rack of lamb excess fat trimmed and cut into chops
• 1 tablespoon canola oil

Instructions

• In a medium bowl, combine olive oil, garlic, shallot, red wine vinegar, Dijon, rosemary, thyme, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper; set aside 1/4 cup of the mixture in the refrigerator until ready to serve.
• In a gallon size Ziploc bag or large bowl, combine lamb chops and remaining olive oil mixture; marinate for at least 2 to 6 hours, turning the bag occasionally. Drain the lamb chops from the marinade.
• Using paper towels, pat both sides of the lamb chops dry; season with salt and pepper, to taste.
• Heat canola oil in a large cast iron skillet over medium high heat. Working in batches, add lamb chops to the skillet in a single layer and cook until desired doneness, about 3-4 minutes per side. Let rest 5 minutes.
• Serve immediately with reserved 1/4 cup olive oil mixture.

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The most incredible brown sugar glaze there ever was. Perfectly sweet, tangy and savory! An absolute holiday classic.

Say hello to the easiest ham recipe for your holiday spread. And I truly mean, the easiest.

Not to mention, the sweet/savory/tangy brown sugar glaze that will knock your socks off. A glaze made of brown sugar, pineapple juice, honey, mustard, thyme, rosemary, cinnamon and cloves. All the good stuff here.

I opted for a non-spiral ham this time around, cutting some shallow scores in a diamond pattern to render the fat underneath and let that lovely glaze seep through those cracks, soaking up all that flavor. But a spiral ham will also work just fine here.

If you have any leftovers, there are plenty of ways to repurpose them. Sandwiches are always my go-to.

The most perfect ways to use up some leftover ham

• Ham and Swiss Sliders
• Ham and Cheese Scones
• Leftover Hambone Soup
• Baked Ham and Cheese Croissants
• Ham and Cheese Drop Biscuits

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Easy Brown Sugar Ham

The most incredible brown sugar glaze there ever was. Perfectly sweet, tangy and savory! An absolute holiday classic.

Prep Time 20 minutes minutes

Cook Time 2 hours hours 35 minutes minutes

Total Time 2 hours hours 55 minutes minutes

Servings 12 servings

Ingredients

• 1 (8-lb) bone-in, fully cooked, smoked ham at room temperature
• 1 cup brown sugar
• ½ cup pineapple juice
• ¼ cup honey
• 1 tablespoon whole grain mustard
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon chopped fresh rosemary
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• Freshly ground black pepper to taste

Instructions

• Preheat oven to 350 degrees F. Line a baking sheet with foil.
• Using paper towels, pat ham dry. Using a sharp knife, score the top side of the ham by making shallow cuts in a diamond pattern.
• In a small saucepan over medium heat, combine brown sugar, pineapple juice, honey, mustard, thyme, rosemary, cinnamon, cloves and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3-4 minutes.
• Place ham, cut side down, onto the prepared baking sheet. Brush evenly with 1/2 cup brown sugar mixture.
• Place into oven, brushing with remaining brown sugar mixture every 30 minutes, until cooked through, reaching an internal temperature of 140 degrees F, about 2 hours 30 minutes. Let rest 15 minutes before slicing.
• Serve immediately.

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The BEST ever seafood stew, loaded with clams, mussels, cod, shrimp and scallops. So cozy, so hearty, so easy.

Cioppino tends to be one of those underrated stews that’s actually really easy to make, making it on your dinner table in less than an hour.

And it’s filled with all the seafood goodness – little neck clams, mussels, cod (or halibut), shrimp and scallops which gets cooked right in that garlicky, tomato-wine-based broth.

All you need to round out this meal is some freshly toasted baguette (or sourdough or french bread) slices to sop up this goodness, leaving zero leftovers behind.

This recipe can also easily be doubled or tripled, making it perfect for when company stops by for dinner.

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Easy Cioppino (Seafood Stew)

The BEST ever seafood stew, loaded with clams, mussels, cod, shrimp and scallops. So cozy, so hearty, so easy.

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Ingredients

• 4 tablespoons unsalted butter
• 1 medium sweet onion diced
• 1 small fennel bulb cored and diced
• 2 tablespoons tomato paste
• 3 cloves garlic minced
• ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes
• ¾ cup dry white wine
• 1 (28-ounce) can petite diced tomatoes
• 2 cups vegetable stock
• 2 cups clam juice
• 1 bay leaf
• Kosher salt and freshly ground black pepper to taste
• 12 little neck clams scrubbed
• ½ pound mussels scrubbed and debearded
• 1 pound cod or halibut filets cut into 3/4-inch pieces
• ½ pound medium shrimp peeled and deveined
• 8 large sea scallops
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Melt butter in a large stockpot or Dutch oven over medium high heat. Add onion and fennel. Cook, stirring occasionally, until tender, about 8 minutes.
• Stir in tomato paste, garlic, oregano and red pepper flakes until fragrant, about 1 minute.
• Stir in wine, diced tomatoes, vegetable stock, clam juice and bay leaf. Bring to a boil; reduce heat and simmer until flavors have blended, about 15 minutes; season with salt and pepper, to taste.
• Stir in clams and mussels. Reduce heat to low; cover, with a tight-fitting lid, and cook until the clams and mussels are just beginning to open, about 3-4 minutes.
• Stir in cod or halibut, shrimp and scallops. Reduce heat and simmer until cod or halibut, shrimp and scallops are just cooked through and clams and mussels have opened completely, about 3-4 minutes. Discard any unopened clams.
• Stir in parsley; season with salt and pepper, to taste.
• Serve immediately.

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A super easy, fast, budget-friendly one pot dinner! So hearty and so cozy with ground beef, rice and bell peppers.

If you love stuffed peppers, you will love this as a soup. It takes minimal effort and can be made in 45 min start to finish (with most of the time simmering so all the wonderful flavors can meld together).

The ingredient list is also not very long, with the main ingredients as ground beef, onion, bell peppers, and white rice.

Is this soup freezer-friendly? I will say that after some recipe testing, this soup will not freeze well with the rice as the rice can become mushy once thawed and reheated. If you plan to freeze, I recommend freezing without the rice, adding it in prior to serving. It will make all the difference.

My only ask is to serve with crusty bread, a light salad, and a sprinkling of mozzarella cheese right on top.

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Stuffed Pepper Soup

A super easy, fast, budget-friendly one pot dinner! So hearty and so so cozy with ground beef, rice and bell peppers.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Ingredients

• 1 tablespoon canola oil
• 1 pound lean ground beef
• 1 medium sweet onion diced
• 1 red bell pepper diced
• 1 green bell pepper diced
• 4 cloves garlic minced
• 1 ½ teaspoons Italian seasoning
• ¼ teaspoon crushed red pepper flakes
• 2 (14.5-ounce) cans diced tomatoes
• 1 (8-ounce) can tomato sauce
• 3 cups beef broth
• Kosher salt and freshly ground black pepper to taste
• 2 cups cooked white rice
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Heat canola oil in a large stockpot or Dutch oven over medium heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and set aside.
• Add onion and bell peppers. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in garlic, Italian seasoning and red pepper flakes until fragrant, about 1 minute.
• Stir in diced tomatoes, tomato sauce, beef broth and ground beef; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until flavors have blended, about 15-20 minutes.
• Stir in rice and parsley until heated through, about 1-2 minutes.
• Serve immediately.

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