Disclaimer: This post does include affiliate links for your convenience. This is at NO additional cost to you but earns me a small commission. To read more, check out our disclosure policy.

Easy Goulash Recipe: A Simple and Wholesome Family Dinner You Can Make in Minutes

There’s nothing quite like a comforting, homemade meal that reminds you of your childhood, and this easy goulash recipe is one of those nostalgic dishes that takes me right back to the kitchen with my mom. She made this often when I was growing up, and it’s still one of my go-to meals when I want something quick, simple, and satisfying.

Unlike traditional goulash made with marinara or red pasta sauce, this version uses fresh or canned tomatoes, giving it a lighter, garden-fresh flavor that makes it perfect year-round. Whether you’re harvesting tomatoes from your summer garden or grabbing a can of diced tomatoes from the pantry, this easy goulash recipe always hits the spot.

Why I Love This Easy Goulash Recipe

This meal is not only quick and easy to make, but it’s also incredibly versatile. I almost always have the ingredients on hand: ground beef in the freezer, canned tomatoes and pasta in the pantry, and frozen corn in the freezer. During the summer I have an abundance of tomatoes fresh from the garden and this recipe is a great way to use all those tomatoes! It’s a simple weeknight dinner that comes together in two pots and tastes even better the next day.

One unique addition? Corn. I know it might sound a little unconventional, but trust me, it’s a game-changer! My mom used to stir in fresh or frozen corn at the end, and as a kid, I thought it was a little strange. Now? I can’t imagine this dish without it. Just be sure to skip the canned corn, it’s worth using fresh or frozen for that perfect little pop of sweetness.

Ingredients:

• Canned or fresh Tomatoes
• Ground Beef
• Fresh or Frozen Corn – not canned tomatoes
• Pasta Shells – or any other pasta of choice
• Parmesan Cheese – fresh is best!
• Italian Seasoning
• Salt and Pepper

Directions

1. Cook the pasta – Boil the pasta shells in salted water until al dente. Drain and set aside.

2. Brown the ground beef – While the pasta is cooking, in a large skillet or saucepan, brown the ground beef over medium heat. Season with salt and pepper. Use a potato masher or hamburger smashing tool to break up the chunks of ground beef into smaller pieces. I added a little bit of avocado oil to the pan to keep it from sticking and to add more healthy fats. This is optional of course. You could also add olive oil if you prefer or none at all. I use a lean ground beef so the added oil makes it stick less to the pan.

3. Add the tomatoes – Once the beef is cooked, blend the tomatoes up in a blender (or you can also use an immersion blender) and stir in your diced or crushed tomatoes into the cooked ground beef and stir. I used crushed tomatoes here and also added some fresh ones to the pot as well since I had a bunch from the garden to use up. You can use any tomato you like but I find the crushed or diced work best if you’re using canned. Just be sure to blend them up if needed so you don’t have a lot of large chunks of tomato. Let the mixture simmer for 10–15 minutes to bring all the flavors together and reduce some of the liquid. Add in the Italian seasoning herbs and more salt and pepper to taste.

4. Combine everything – Mix the cooked pasta with the tomato and meat sauce. Stir in the fresh or frozen corn and let it warm through for a few minutes on low heat. Add more italian seasoning, fresh basil if you have it, and salt and pepper if more is desired.

5. Garnish and serve – Top with chopped fresh basil and grated Parmesan cheese. Serve hot and enjoy!

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Easy Homemade Goulash

Easy Goulash Recipe: A Simple and Wholesome Family Dinner You Can Make in Minutes

Course dinner, Side Dish

Cuisine Italian

Keyword easy pasta recipes, goulash, pasta, pasta dish, pasta recipe

Servings 6

Ingredients

• 3 14.5 oz Cans of diced or crushed tomatoes
• 2 tbsp Avocado or Olive Oil
• 1 lb Lean Ground Beef
• ½ tsp Salt
• ¼ tsp Pepper
• 2 tsp Dried Italian Seasoning
• 1-1 1/2 cups Fresh or Frozen Corn (not canned)
• 8-12 oz Pasta Shells or Elbows (or other pasta of choice)
• 3 tbsp Salt for Pasta Water
• Fresh Basil, chopped for garnish
• Parmesan Cheese for serving

Instructions

• Blend Tomatoes: Add all 3 cans of tomatoes or fresh tomatoes to a blender and blend until smooth. Set aside. You can also use fresh tomatoes. I use 8-10 medium sized or any kind of tomato that comes out of my garden. Whatever your prefer to use is great. You'll want to blend them up in a blender or use an immersion blender. In this recipe I used both fresh and canned. It's really whatever you have on hand!
  
• Cook Pasta: In a large pot, boil salted water and cook pasta until al dente. When pasta is done, drain and set aside. I try to time it so that the pasta is done around the same time as the tomato and beef sauce.
  
• Brown Beef: While the pasta water is heating up, Start cooking the beef in a large skillet, over medium heat. Season with salt, pepper, and Italian herbs. Cook until no longer pink and use a potato masher to break up the hamburger into smaller pieces. I add a little avocado oil to add some healthy fat but you can use olive oil too. This is optional but I find it helps keep the meat from sticking to the pan if you're using lean ground beef.
  
• Make Sauce: Pour the blended tomatoes into the skillet with the cooked beef. Simmer on low for 10–15 minutes while the pasta cooks. Add more salt, pepper, and italian seasoning to your taste and if needed.
  
• Combine & Add Corn: Stir in cooked pasta and corn. Mix well until everything is warmed through.
  
• Finish: Top with chopped basil and grated Parmesan cheese. Serve warm and enjoy!
  

Notes

• Use fresh garden tomatoes in place of canned if in season.
• Frozen or fresh corn adds the perfect pop of sweetness—skip the canned version.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Top with freshly grated parmesan cheese and fresh basil if desired.

Tips & Substitutions

• Pasta shapes: While I love using pasta shells or shell-bows, any pasta will work fine for this easy goulash recipe.
• Tomatoes: Use whatever tomatoes you have – garden fresh, store-bought, or canned. This recipe is forgiving and versatile!
• Herbs: Fresh basil at the end gives it a bright pop, but dried Italian herbs in the sauce work beautifully too. Feel free to experiment with other seasonings like garlic salt or Johnny’s seasoning.

A Simple Pantry Staple Dinner

This easy goulash recipe is one of those meals you can whip up in 30 minutes or less with simple staples from your pantry, fridge, or garden. It’s hearty, flavorful, and always a crowd-pleaser. Whether you’re feeding your family or making a quick dinner for one, this dish is a keeper!

I hope you give this easy goulash recipe a try, it’s one of those humble, wholesome meals that never goes out of style.

The post Easy Goulash Recipe with Fresh or Canned Tomatoes appeared first on Home With Holly J.

This Crusted Chicken Romano and Tomato Butter Pasta is my copycat version of The Cheesecake Factory classic and it’s absolutely delicious! The chicken breast is breaded and fried to crispy perfection! Paired with my Tomato Butter Pasta recipe, they are a match made in heaven!

At The Cheesecake Factory, this dish is often served with spaghetti and a light marinara sauce, but I love pairing it with my Tomato Butter Pasta, which adds a simple and flavorful complement to the crispy chicken. The tomato butter pasta is a light pasta dish that balances out the richer flavors of the Romano Romano-crusted chicken. You won’t be disappointed in this Crusted Chicken Romano Recipe, a Classic Cheesecake Factory Copycat!

Disclaimer: This post does include affiliate links for your convenience. This is at NO additional cost to you but earns me a small commission. To read more, check out our disclosure policy.

Gather The Ingredients

There are a lot of ingredients in these two recipes but they are simple and this recipe is easy to make. Before I start cooking, I like to gather all the ingredients for both dishes and set them up in a way that I can work fast prepping everything. Having everything prepped first will help so much once you start cooking everything. Getting the timing down to have everything finished around the same time is a bit of an art but you can make it smoother and set yourself up for success by getting everything prepped and ready to go so that when it’s time to cook, it’s seamless.

Using the Right Equipment:

One of the secrets of success to becoming a good cook is using the right equipment. The pans, knives, and cooking tools make all the difference. I recommend using high-quality stainless steel cookware for the best results. I recently discovered this incredible cookware set from Fissler and I am a huge fan!

Here’s the link and info on this amazing Fissler Cookware! I am a huge fan!!

How to Make Crusted Chicken Romano:

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Crusted Chicken Romano

This Crusted Chicken Romano is my version of the Cheesecake Factory recipe and it's absolutely delicious! The chicken breast is breaded and fried to crispy perfection, making it a fantastic option for weeknight dinners as it takes less than 30 minutes to make.

At The Cheesecake Factory, this dish is often served with spaghetti and a light marinara sauce, but I love pairing it with my Tomato Butter Pasta, which adds a rich and flavorful complement to the crispy chicken. Pair these two together and you have a delicious meal that everyone will love!

Course dinner, Main Course, Side Dish

Cuisine Italian

Keyword chicken recipes, crusted chicken romano, italian food, italian recipes, pasta, pasta dish, pasta recipe, romano cheese, tomato butter pasta

Prep Time 21 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

• 4 Chicken Breasts Cut in half lengthwise
• ¾ cup All Purpose Flour
• 2 large Eggs
• ¾ cup Fine Panko Bread Crumbs
• ¾ cup Shredded Romano Cheese
• 1 tsp Garlic Powder
• 2 tsp Dried Italian Seasoning
• 1 tsp Salt
• ½ tsp Black Pepper
• ½ cup Olive Oil for Frying
• ½ cube Butter for Frying

Instructions

• Prepare the Chicken: Slice each chicken breast in half lengthwise to create thin cutlets. Place the chicken between plastic wrap and pound to an even thickness using a kitchen mallet. Pat dry and set aside.
  4 Chicken Breasts
• Set Up Dredging Station: In two separate bowls, prepare the following:

  Bowl 1: Flour, salt, black pepper, garlic powder, Italian seasoning, panko breadcrumbs and romano cheese.

  Bowl 2: Beaten eggs.

  Mix the dry ingredients and then dip the chicken in the egg wash and then dredge in the flour, breadcrumbs, and romano cheese mixture.
  ¾ cup All Purpose Flour, 2 large Eggs, ¾ cup Fine Panko Bread Crumbs, ¾ cup Shredded Romano Cheese, 1 tsp Garlic Powder, 1 tsp Salt, ½ tsp Black Pepper, 2 tsp Dried Italian Seasoning
• Fry the Chicken: Heat the olive oil and butter in a large skillet over medium heat. Fry each chicken cutlet for 3-4 minutes per side until golden brown and cooked through. You may have to turn the heat down to med-low or low to cook the chicken longer so it isn't pink inside and to not burn the chicken. The romano cheese can burn so make sure to turn the heat down if your cheese is burning and cook a little slower. I use a thermometer to check the chicken's temperature. To be safe chicken must be cooked to 165℉ or 74℃. Transfer to a paper towel-lined plate to drain excess oil.
  ½ cup Olive Oil for Frying, ½ cube Butter for Frying

Notes

I get all the chicken recipe prep done and then I start the water for the pasta and then get the tomato butter pasta ingredients ready to start cooking. Once everything is ready to go, I time the pasta cooking with the tomato butter sauce and fry the chicken. You want everything to get done around the same time. It’s a little tricky if you’re not used to cooking three things at once but I promise it’s okay if it’s not timed perfectly. 

It takes about 15 minutes for the tomato butter sauce to cook which is about how long it takes for the spaghetti to cook. You will also be frying the chicken while the other two are cooking. Just stir the sauce every so often and check the pasta to make sure it doesn’t get overdone. You will want to add the pasta straight from the pot it’s cooking in directly into the tomato butter sauce pan. Do not drain the pasta. The starchiness of the pasta and pasta water will help thicken up the sauce and make the sauce stick to it better. I usually use about a half of cup or ladle full of the pasta water once I’ve added in the parmesean and basil. I let it simmer over low heat and toss the pasta in the sauce. It will continue to thicken up as you toss it around and the cheese melts into the sauce.

Make sure to watch this video reel on my Instagram to see how I do all of this! It’s way easier to do this than it sounds! I promise! It’s linked toward the bottom of the post!

How to Make Tomato Butter Pasta:

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Tomato Butter Pasta

This Tomato Butter Pasta is so good as a side dish or meal all in itself but its extra good paired with my Crusted Chicken Romano. I love making these together and they are my copycat version of the Crusted Chicken Romano dish from the Cheesecake Factory and the red sauce pasta that is paired with it. This tomato butter pasta dish is super simple and light and is packed with flavor but not overly rich! Try this pasta dish all on it's own or make it with the Crusted Chicken Romano!

Course dinner, Main Course, Side Dish

Cuisine Italian

Keyword easy pasta recipes, pasta, pasta dish, pasta recipe, simple pasta recipe, tomato butter pasta, tomato recipe

Servings 6

Ingredients

• 8 oz Spaghetti or Angel Hair Pasta
• 3 tbsp Salt for Pasta Water
• 6 tbsp Butter
• 2 cloves Garlic, Minced
• 7-8 large San Marzano or Romano Tomatoes, Grated
• ½ tsp Salt
• ¼ tsp Black Pepper
• 1 tsp Seasoning Salt I use Alpine Seasoning or Johnny's Seasoning
• ¼ cup Fresh Basil- Chopped finely
• ½ cup Grated Parmesan Cheese
• ½ cup Pasta Water

Instructions

• Cook the Pasta: Boil the spaghetti in salted water according to package instructions. I add about 3 TBSP of Sea Salt. Always salt your pasta water!!
• **Prepare the Sauce: **Grate the san marzano or roma tomatoes with a cheese grater into a bowl. This will remove the skins and leave the inside flesh and juice of the tomato.
• In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant (about 1 minute). Do not burn the garlic!
• Add Tomatoes: Stir in the grated tomatoes, salt, black pepper, and seasoning salt. Simmer for 15 minutes while the pasta and chicken are cooking, stirring occasionally.
• Finish the Sauce: Add in the cooked pasta straight from the pot into the pan with the tomatoes (do not drain) and then add in 1/2 cup of parmesan, 1/2 cup of pasta water and the remaining tbsp of butter and the chopped fresh basil. Toss the pasta to mix everything together until well mixed over low heat. The sauce will thicken as you toss it around and the pasta water you added will also help thicken the sauce.
• Serve the Tomato Butter Pasta all by itself or pair it with the Crusted Chicken Romano (recipe above) and enjoy!

Notes

Substitutions and Variations:

• Breadcrumbs: Substitute Italian-style breadcrumbs if you don’t have panko.
• Cheese: If you prefer, use all Parmesan instead of mixing with Pecorino Romano.
• Oil Choices: Vegetable, canola, or peanut oil work best for frying but I prefer to use olive oil or avocado and butter since seed oils are not as healthy.
• Lighter Option: Bake the breaded chicken at 400°F for 20-25 minutes, flipping halfway through.
• Gluten-Free: Use gluten-free flour and breadcrumbs.

Final Thoughts:

This Crusted Chicken Romano paired with Tomato Butter Pasta is a restaurant-quality meal you can easily make at home. It’s rich, cheesy, and full of flavor—perfect for a special dinner or an easy weeknight meal. Try it and let me know what you think!

The post Crusted Chicken Romano and Tomato Butter Pasta – Cheesecake Factory Copycat Recipe appeared first on Home With Holly J.

Indulge in the comforting warmth of this homemade chicken noodle soup recipe made with the convenience of rotisserie chicken and frozen egg noodles. This soul-soothing classic begins by simmering a flavorful broth, enriched with the flavor of the rotisserie chicken. Perfect for chilly days or whenever a bowl of comforting homemade chicken soup is needed.

Disclaimer: This post does include affiliate links for your convenience. This is at NO additional cost to you but earns me a small commission. To read more, check out our disclosure policy.

Homemade Chicken Noodle Soup

Have you ever been craving chicken noodle soup but you’re short on time? This Homemade Chicken Noodle Soup Recipe is so easy and can be made quickly by using a rotisserie chicken! Of course, you can make it with an uncooked whole chicken but either way, it’s yummy! I’ve shared this easy recipe below and make sure to use the frozen egg noodles(or you can make your own)as these large noodles are part of what makes this chicken noodle soup recipe so good!

I prefer to use Grandma’s Fresh Frozen Homestyle Egg Noodles. They are usually in the freezer section near the pasta or rolls. If you can’t find them, make sure to ask as they always seem to be hard to find in the grocery store freezer section. The other brand I like is called Reames Frozen Egg Noodles. Both are so good and I can’t make homemade egg noodles from scratch that taste as good as Grandma’s or Reames so I just buy them! Make sure you get the wide egg noodle size. Those work best for this recipe.

Homemade Chicken Noodle Soup Recipe

Scroll down to see the full recipe. I have also linked some of the items I used to make this below. As always, feel free to send me a message in the comments or you can always find me on Instagram under @homewithhollyj, Facebook, or Pinterest.

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Homemade Chicken Noodle Soup

Indulge in the comforting warmth of homemade chicken noodle soup made with the convenience of a rotisserie chicken and frozen egg noodles. This soul-soothing classic begins by simmering a flavorful broth, enriched with the flavor of the rotisserie chicken. Perfect for chilly days or whenever a bowl of comforting warmth is needed.

Course Main Course

Cuisine American

Keyword chicken noodle soup recipe, chicken soup, homemade soup, soup, soup recipes

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Servings 8

Equipment

• 1 Large Simmer Pot

Ingredients

• 1 -Rotisserie Chicken You can use an uncooked whole chicken if you don't want to use a rotisserie chicken, just increase the simmering time to 2 .5 hours or until the chicken meat is tender and falling off the bone.
• 2 -32 oz. Boxes chicken stock
• Water to cover the chicken
• 2 tsp Salt
• 1 tsp Pepper
• 3-4 Carrots, peeled and sliced into bite sized pieces
• 3-4 Celery stalks with leaves, diced into smaller pieces
• 1/2 Small white onion diced into smaller pieces
• 1 Bag Grandma's Homemade Egg Noodles or Reames Frozen Egg Noodles
• ½ 8 oz. Container of chicken flavored Better than Bouillon seasoning or 4-6 chicken bouillon cubes

Instructions

• Place the rotisserie chicken in a large pot and add two 32oz. boxes of chicken stock and then add enough water to cover the chicken.
  
• Add 2 teaspoons of salt and 1 teaspoon of black pepper, or to taste.
• Bring the pot to a boil over medium heat. Once boiling, reduce the heat to medium and let it simmer for one hour or until the meat is falling off the bone.
• Remove the chicken from the pot and set it aside to cool.
• Add the bag of frozen egg noodles to the pot with the remaining chicken stock. Stir to separate the noodles and bring to a low boil over medium to medium-high heat. While the chicken is cooling, peel and dice the carrots, celery, and onions.
  
• Once the noodles start to boil, add the chopped carrots, celery, and onions to the pot. You can add more liquid with more chicken stock if needed. The liquid will evaporate while boiling the chicken so add as needed or you can add more water if you don't have more chicken stock and add more of the bouillon flavoring.
  
• Debone the cooled chicken and break into small pieces. Don't over shred the meat and add the chicken back into the pot and stir every so often.
• Add about half of the container of chicken flavored Better than Bouillon Seasoning or 4-6 chicken bouillon cubes to the pot. This is also to taste so make sure to taste the broth to make sure it has enough flavor. Add more bouillon if needed. You want a rich chicken flavored broth.
  
• Stir everything together and let it simmer for about 15-20 minutes, or until the carrots are fork-tender and the noodles are fully cooked.
• Taste the broth and adjust the seasoning with more salt and pepper or bouillon if needed.
• Serve hot and enjoy your homemade chicken noodle soup!
  

Enjoy!

If you like this recipe, you’ll want to check out these other recipes that I’ve shared:

Holly’s Homemade Potato Soup Recipe

Warm Homemade Rolls | The Best Bread Baking And Homemade Rolls

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The post How to Make Homemade Chicken Noodle Soup appeared first on Home With Holly J.

Today, we’re diving into a classic comfort food that warms the soul and is perfect for any time or year. My homemade potato soup is a creamy and hearty dish that is perfect for any occasion, whether it’s a chilly winter night, a simple family dinner, or luncheon.

Disclaimer: This post does include affiliate links for your convenience. This is at NO additional cost to you but earns me a small commission. To read more, check out our disclosure policy.

Homemade Potato Soup Recipe

Potato soup is a timeless recipe that has been passed down through generations. It’s a dish that can be customized to suit your taste and preferences, and it’s also a fantastic way to use up those extra potatoes in your pantry. With just a handful of simple ingredients, you can create a delicious and satisfying bowl of homemade goodness.

 Here’s a link to my favorite chopper! I can’t live without this amazing kitchen gadget!

 Now For the Recipe

Homemade Potato Soup Recipe

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Homemade Potato Soup

This homemade classic potato soup recipe is so creamy and delicious. It's the perfect comfort food for any time of the year, I love making this for a potluck or luncheon and when the cooler temperatures in fall arrive.

Course Appetizer, brunch, dinner, lunch, Main Course, Side Dish

Cuisine American

Keyword comfort food, fall recipes, potato recipe, potatoes, soup, soup recipes

Ingredients

• 4 large potatoes peeled and diced
• 1 small white onion finely chopped
• 3 stalks celery, diced into small pieces
• 1 package bacon, chopped into ¼ inch pieces
• ½ cup butter (one cube)
• ⅔ cup flour
• 5 cups chicken or vegetable broth
• 2 cups heavy cream
• 2 cups milk (Whole Milk or 2%)
• 2 tsp salt to taste (may need more)
• 1 tsp pepper (to taste)
• 1 tsp onion salt
• 1 tsp Johnnys Seasoning Salt (or any seasoning salt)
• 1-2 cups grated cheddar cheese (to your liking)
• 1 bunch green onions for garnish. (optional)

Instructions

• Peel and dice 4 large potatoes into one inch pieces and set aside in cold water. I like to use Yukon Gold potatoes but any potato will do! Grab the largest ones you can find. Then, chop up the onions, celery, and bacon.
  
• In a large pot or enameled cast iron pan, melt the butter on medium heat and add in the onions and celery. Stir frequently and sauté for about 3-4 minutes. Then add in half of the chopped up bacon. Sauté for another 5-6 minutes until the onions and celery start to get a little soft. Add in the salt and pepper.
  
• Add in the flour and cook for about 1-2 minutes until the flour is well combined with the bacon, onions, and celery, cook until it starts to bubble up. This allows the flour to cook a bit and gets rid of the flour taste.
  
• Add in the chicken or vegetable stock and stir until all the flour mixture and vegetables are well combined. Add in the diced potatoes and the onion salt and seasoning salt. Bring to a simmer and let cook for 5-10 minutes until the potatoes become almost fork tender.
• While the soup is coming to a simmer, add the remaining bacon to a small frying pan and cook the rest of the bacon pieces until crispy to use as a topping and grate the cheddar cheese if you are not using already shredded cheese.
• Add in the milk and heavy cream and stir frequently over medium heat until the soup starts to thicken up. Be sure to use a spatula to stir gently and scrape the bottom after adding the milk and cream. Once this is added you want to make sure that the milk and cream do not scorch on the bottom of the pan. Keep the temp around medium to medium low.
• Give the soup a taste to see if you need to add more salt or pepper. The chicken or vegetable stock has salt in it as well as the bacon so add more to your preferred taste if needed.
• If for some reason, the soup is too thick once it's done, add in a little more heavy cream or milk to thin it out to your liking. If it is too runny and not thick enough, take 1/4 cup of butter and melt it in a small sauce pan then add in 1/4 cup of flour and stir until the the lumps are gone and and starts to bubble. Once this is done, add it into the soup and gently stir until it's mixed into the soup well and continue to cook over medium to medium low until it thickens further. This should help it to thicken up a bit.
• Serve in bowls and garnish with the cheese, crispy bacon pieces, and green onions.

Now, sit back and savor the comforting aroma that fills your kitchen. Each spoonful of this homemade potato soup will wrap you in a warm embrace of flavors and memories. This recipe is comfort food at it’s finest!

Remember, cooking is an art, and each dish is a reflection of the love and care we put into it. So, take the time to enjoy the process, experiment with flavors, and make this potato soup your own. From my kitchen to yours, happy cooking!

Enjoy!

Unforgettable Bridal Shower Ideas: I made this soup recipe and my Homemade Chicken Noodle Soup and Homemade Rolls for this Bridal Shower. Click to see each post!

Homemade Chicken and Noodles

Rustic Homemade Bread Recipe

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The post Homemade Potato Soup Recipe That Hits the Spot appeared first on Home With Holly J.

Disclaimer: This post does include affiliate links for your convenience. This is at NO additional cost to you but earns me a small commission. To read more, check out our disclosure policy.

Classic Mashed Potatoes Recipe

Mashed Potatoes are one of my favorite things to eat! I love potatoes in any form but mashed might be my favorite! I also love to smother them in homemade gravy. My family loves gravy so I learned at a very young age how to make really good mashed potatoes and homemade gravy.

Now for some backstory…

My grandpa was a farmer in Idaho and grew wheat and barley but his winter job was to work in a spud house in southeastern Idaho as a potato inspector. I can honestly say that we had potatoes with every meal! My grandparents would always bring us big boxes of potatoes, or spuds as they called them.

My mom could make potatoes in more ways than I could count including, fried, scalloped, baked, and of course mashed. She found ways to incorporate them into all our meals and I loved them whatever way they were made. In fact, my nickname was PQ, for Potato Queen. My dad called me that because I loved them so much.

We NEVER had instant potatoes and I’m still like that. I can hardly bring myself to make them out of a box since it was so ingrained in me to make the real thing! What can I say? I’m a bit of a potato snob now!

I also learned how to make really good homemade brown gravy that pairs perfectly with this mashed potatoes recipe so tap this link here for the brown gravy!

My Mom and Grandmas would always make their homemade roast beef and brown gravy with this mashed potatoes recipe for Sunday dinner. I have continued this tradition with my family and it’s one of my favorite meals to make!

Here are the recipes:

Roast Beef

Homemade Brown Gravy

Homemade Rolls

Brown Sugar Butter Carrots (recipe coming soon!)

Now for the Recipe: Homemade Mashed Potatoes Recipe

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Homemade Mashed Potatoes Recipe

There is nothing better than homemade Mashed Potatoes! I've shared this easy recipe that makes the perfect mashed potatoes. Try pairing this with my Roast Beef and Homemade Brown Gravy for the perfect Sunday dinner!

Course Side Dish

Cuisine American

Keyword mashed potates, potatoes, Side Dish

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 8

Ingredients

• 4 pounds potatoes (Yukon Gold or Russet)
• ½ cup heavy cream or milk
• 4 tbsp butter
• 2 tbsp salt for potato water
• ½ tsp salt (to taste)
• 1¼ tsp pepper (to taste)

Instructions

• Wash the 4 pounds potatoes thoroughly under running water to remove any dirt. Peel the potatoes using a vegetable peeler and cut them into small pieces.
• Put the potatoes into a large pot and cover them with cold water. Add 2 tablespoons of salt to the water to help season the potatoes while they cook. Always salt your potato water!
  
• Place the pot on the stove with the lid on and turn the heat on high. Bring the water to a boil and remove the lid, then reduce the heat to medium and let the potatoes simmer for about 15-20 minutes or until they are fork-tender.
• Once the potatoes are done cooking, drain them in a colander and return them to the pot.
  
• Using a stand mixer or potato masher, add the potatoes to the stand mixer bowl or you can mash them in the pot or a bowl. Then add the 4 tbsp butter.
  
• Next, add in the ½ cup heavy cream or milk to the potatoes and mix them in the stand mixer or mash with the potato masher until well combined and there are no lumps.
  
• Add ½ tsp salt and 1¼ tsp pepper to taste and continue stirring until the mashed potatoes are smooth and creamy.
  
• If you want your mashed potatoes to be thinner, you can add a little bit more milk or butter until you reach your desired consistency.
  
• Serve the mashed potatoes hot and enjoy! I like to pair them with my roast beef and brown gravy. Recipes are linked in this blog post.

Notes

That’s it! With just a few simple steps, you can make delicious mashed potatoes that will be a perfect side dish for any meal.

Mashed Potatoes are the perfect side dish

I hope you give this homemade mashed potatoes recipe a try! It’s my go to recipe anytime I want to have meat and potatoes for dinner! Your family will love it!

Enjoy!

If you like this recipe, you’ll want to check out these:

Green Beans with Pancetta

Scalloped Potatoes with Fontina Cheese

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The post Delicious Mashed Potatoes Recipe | The Perfect Side Dish appeared first on Home With Holly J.

Disclaimer: This post does include affiliate links for your convenience. This is at NO additional cost to you but earns me a small commission. To read more, check out our disclosure policy.

Classic Roast Beef Recipe

This Classic Roast beef recipe is perfect for Sunday dinner or any time of the week! Here’s a simple recipe for making a delicious roast beef that’s been passed down from my Grandma Benson.

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Classic Roast Beef Recipe

Roast beef is a classic Sunday dinner dish that can be enjoyed by the whole family. Here's a simple recipe for making a delicious roast beef that's homemade and is easy to make!

Course Main Course

Cuisine American

Keyword classic roast beef recipe, homemade roast beef recipe, roast beef, Roasted Beef Tenderloin

Servings 8

Equipment

• 1 roasting pan or enameled cast iron with lid

Ingredients

• 3-4 lbs beef roast (rump, bottom, or pot roast)
• 1 tsp salt to taste
• ½ tsp pepper to taste
• 3 tbsp oil (vegetable, canola, or avocado oil)
• 1 tsp Johnny's seasoning salt (or any seasoning salt)

Instructions

• Preheat your oven to 325°F (165°C).
  
• Season the beef roast generously with salt, pepper, and seasoning salt, rubbing it into the meat with your hands.
  
• In a large roasting pan over medium-high heat, heat the oil until hot. Place the seasoned beef roast in the skillet and sear it on all sides until browned, about 5 minutes per side.
  
• Place the lid on the roasting pan and place in the preheated oven. Roast the beef for about 2½ -3 hours, or until the beef becomes tender and starts to fall apart.
• Remove the beef roast from the oven and place the roast beef on a platter or large plate and cover with the roasting pan lid. Allow the meat to rest while you make the gravy from the pan drippings. I prefer to pull my roast beef apart with a fork but you can slice it into pieces if you prefer. Save the drippings in the pan to make the gravy. I'll link the gravy recipe below.
  
• I like to serve my roast beef dinner with my homemade brown gravy, mashed potatoes, and brown sugar butter carrots or a side of sweet corn. I also like to make my homemade rolls or braided bread when I have time. All these other recipes are linked in the blog post.
  

If you like this recipe, you’ll want to check out these:

Rustic Homemade Bread Recipe

Best Prime Rib Roast Recipe

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The post Mouth Watering Classic Roast Beef Recipe appeared first on Home With Holly J.

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Homemade Brown Gravy Recipe

Sunday dinners are special occasions where families and friends gather around the table to enjoy a delicious meal. Roast Beef is a classic dish for our Sunday dinner, but it’s not complete without a rich, flavorful brown gravy and homemade mashed potatoes. You’re going to love my roast beef and homemade brown gravy recipe!

Making homemade brown gravy from a roast beef may seem intimidating, but it’s actually quite simple. In this blog post I”ll show you how to make this delicious brown gravy. This recipe will elevate your Sunday dinner to the next level!

As I said above, gravy can be intimidating to make but don’t be nervous if you’re one of those people. It’s actually very simple. To make good beef gravy to go with your roast beef, you’ll need to have drippings from the meat you’ve roasted and then you make a roux. 

Making the Roast Beef 

This brown gravy recipe is made from the drippings of roast beef so you’ll need to make this Roast Beef recipe to make this gravy. You have to sear and brown all sides of the roast beef. When the beef is roasting in the oven, it creates these caramelized drippings that gives your gravy the richest flavor. Here is the Classic Roast Beef Recipe that goes with this gravy.

Making a Roux

When your roast beef is done you will take the meat out of the pan and make a roux. What is a roux? It’s equal parts fat (meat drippings, butter, or oil) to equal parts flour. You cook it over medium heat and whisk it together until it starts to bubble. This is your thickening base for the gravy. Once you add the water and bring to a low simmer, the mixture will start to thicken up and that’s your gravy. You’ll then add in your seasonings.

These dark drippings in the bottom of the pan are what give the gravy it’s amazing flavor!

Whisk the roast beef drippings and flour over medium heat. Keep whisking the drippings and flour until it starts to bubble. The next step is to add water to the roux. Doing it this way also prevents lumps from happening to your gravy. No one wants lumpy gravy! Add your water and continue to whisk it until it comes to a low simmer.

One trick my mom taught me was to save the potato water from the mashed potatoes. It’s already super hot and has some of the starch from the potatoes (and salt from salting the potato water) and this helps the gravy to simmer faster so it can thicken up and adds a little more flavor to it.

Cook on medium heat until it starts to thicken up. If the gravy is too thick, add a little more water too thin it out a bit. Gravy shouldn’t be too thick or too thin. You have to hit that middle ground for it to be good! Add in some salt and pepper to taste, beef bouillon or beef base, and kitchen bouquet browning sauce to season the gravy and stir. Let it simmer a bit while stirring and let the flavors meld. Add in more salt and pepper if needed or beef base or bouillon if needed.

What is Kitchen Bouquet? 

This is a beef browning sauce that my mom and grandma always used. It adds a lot of rich, beef flavoring to the gravy. It doesn’t take much but it adds and extra rich flavor to the gravy.

If you don’t have enough drippings, add in some oil or butter so you have enough to make a roux. This can be a bit of a guessing game but as long as your roux has equal parts fat and flour, you’ll be okay! This will help you have enough gravy for the roast beef and mashed potatoes.

NOTES 

When I make gravy from a roast, the drippings from the fat on the meat can vary. We love gravy in our family so if I Cana get at least a 1/2 cup of drippings or more, I am happy! (Some of the drippings come from the leftover oil in the pan from browning the roast.

What do you do if you get lumps in your gravy? 

Use a hand immersion blender to get there lumps out. Here is the one I have. This comes in handy!

Now for the Recipe

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Homemade Brown Gravy Recipe

Sunday dinners are special occasions where families and friends gather around the table to enjoy a delicious meal. Roast beef is a classic dish for our Sunday dinner, but it's not complete without a rich, flavorful brown gravy and homemade mashed potatoes.

Course Main Course

Cuisine American

Keyword brown gravy, brown gravy recipe, gravy recipe, homemade gravy, roast beef gravy

Servings 8

Equipment

• 1 Roasting Pan

Ingredients

• Drippings from a roasted beef + 3 tablespoons of oil (vegetable, avocado, or canola)
• ½ cup flour
• 6-8 cups water (add in 6, if too thick, thin out with more water)
• salt and pepper to taste
• 1 tbsp Kitchen Bouquet Beef Seasoning
• 1 tbsp beef base or beef bouillon.

Instructions

• After removing the roasted beef from the oven, remove the roast from the pan and let rest while you make the gravy.
  
• Place the roast pan back on the stove and turn the heat to medium high and add in the flour.
  
• Stir the flour into the oil and drippings with a whisk and keep stirring until the flour mixture starts to bubble up. Let cook for a minute or so until everything is smooth and there are no lumps of flour.
• Slowly pour in the water while stirring constantly to prevent lumps from forming. If I'm making mashed potatoes, I drain the potatoes after boiling them and save the potato water for the gravy. See my notes in the blog post for more about this little trick I use. You can use cold tap water or try my potato water trick.
  
• Continue to stir the mixture until it thickens and comes to a simmer.
• Reduce the heat to low and let the gravy simmer for a few minutes until it reaches the desired consistency.
  
• Season the gravy with salt and pepper to taste and add in kitchen bouquet and the beef boullion and stir. I like mine salty so don't be afraid to add more salt and pepper to your liking. Be sure to taste it first!
• Serve the gravy hot with the roasted beef and mashed potatoes.
  

Homemade brown gravy from a roast beef is the perfect accompaniment to your Sunday dinner.

With just a few simple ingredients and easy steps, you can make a rich and flavorful gravy that will impress your family and friends.

So next time you make roast beef, be sure to save the drippings and try this recipe for homemade brown gravy. Your taste buds will thank you!

Enjoy!

Shop Sources Here:

If you like this recipe, you’ll want to check out these:

Classic Roast Beef

Roasted Beef Tenderloin

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The post Flavor Packed Homemade Brown Gravy Recipe appeared first on Home With Holly J.

Green Beans with Pancetta

If you’re looking for a simple and tasty side dish or a vegetable to add to a main course, this recipe is for you! I love green beans and I love adding pancetta (or bacon) to them with some shallots and a few seasonings. I think you’re going to love this delicious Green Beans with Pancetta Recipe!

This is a really great side recipe that is so easy to make. It’s especially good when you can get fresh green beans from the store or from your garden!

It’s also a healthy recipe as it has a green vegetable, healthy fat from the olive oil, and some garlic and shallots.

You will love how easy this green beans with pancetta recipe is to make and how tasty it is.

I love serving this with my homemade roasted beef tenderloin and scalloped potatoes with fontina cheese.

It pairs well with any main dish, especially beef, chicken, or fish. I love it with salmon too!

Now for the Recipe

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Delicious Green Beans with Pancetta

This healthy side dish pairs perfectly with any main dish and is easy and fast to make. It's one of my go-to side dishes and is full of flavor and great any season of the year. This will become a staple side dish in your cooking repertoire!

Course Side Dish

Cuisine American, French

Keyword green beans, Side Dish, vegetable

Servings 6

Ingredients

• 1-2 pounds fresh green beans
• 2 tbsp olive oil
• 2-3 cloves garlic finely chopped
• 1 large shallot chopped
• 3-4 slices pancetta (or bacon) chopped into small pieces
• 1 tsp salt to taste (or more if needed)
• ½ tsp pepper
• 1 tsp garlic seasoning salt (to taste)

Instructions

• In a large frying pan, heat up olive oil on medium heat. Add in chopped shallots and chopped pancetta pieces and sauté for 2-3 minutes.
• Add in washed green beans, salt, pepper, and garlic seasoning salt. Sauté for 5-6 minutes stirring occasionally, then add in the chopped garlic.
• Saute for another 2-3 minutes being careful not to burn the garlic. Stir a few more times to make sure everything gets cooked evenly. Add in more salt and pepper if needed. Green beans take a lot of salt so add a little at a time and then taste one to see if it's to your liking. I prefer mine a little more salty so just add a little at a time so you don't over season them.
• Serve hot in a casserole dish or serving platter.

Enjoy!

If you like this recipe, you’ll want to check out these:

Roasted Beef Tenderloin

Scalloped Potatoes with Fontina Cheese

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The post Delicious Recipe for Green Beans with Pancetta appeared first on Home With Holly J.

This French Onion Pasta is a one-pot meal and super easy to make! It’s the perfect comfort food that you can serve as a main dish or as a side dish. We often make this when we visit our cabin in the Montana mountains where we go to relax and unwind. We cook a lot when we are at our cabin as there are no restaurants nearby. The ingredients are simple and you can use any type of pasta you like! I’ll share my favorites below!

I shared this on my Instagram as a reel so I didn’t take a lot of photos of the process, but you can see the video here if you like!

Type of Pasta to Use

When I made this pasta the first time I used this type of pasta called Gemelli. The pasta is intertwined together and the small crevices on the surface, created from the twisted shape of the pasta, means that Gemelli can trap the sauce well. I loved the texture and taste of the Gemelli pasta with the sauce in this recipe. I’ve also used bowtie pasta also called farfalle, and as you can see in this post, I used rigatoni to make it this time.

I liked the rigatoni with this French onion sauce and it did a great job of soaking up the sauce too. Because we were at our cabin, which is 40 miles away from the grocery store, I used what we had in the pantry to make this recipe. Overall, my favorite pasta to use with this recipe has been the Gemelli pasta but the bowtie (farfalle) and the rigatoni were also good! This is another reason why I like this recipe. You can literally use what you have on hand it’s always good, as well as easy!

Now for the Recipe

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French Onion Pasta

This French Onion Pasta recipe is super easy to make and a one-pot meal. It's perfect as a side dish or all on its own as a main dish. You can use any type of pasta and it's comfort food at its finest!

Course dinner, Main Course, Side Dish

Cuisine French, Italian

Keyword main dish, one pot meal, pasta, pasta recipe

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

• 3 tbsp butter
• 3 small white onions sliced into small pieces
• 1 pkg pasta (gemelli, rigatoni, farfalle)
• 2 32 oz beef stock cartons
• 1 8 oz bag of Parmesan cheese (Sartori is what I used)
• ½ cup heavy whipping cream
• 1 tsp salt
• 1 tsp pepper
• 1 tsp onion salt
• 1 tsp seasoning salt (I used johnny's)
• 3 tbsp Better Than Bouillon Premium Roasted Beef Base

Instructions

• Melt the butter in a large pot or pan.
• Slice up the 3 small white onions (or 2 large onions) and add them to the melted butter. Saute on medium to medium-high heat until the onions are starting to caramelize. This can take 10-15 minutes. Stir occasionally.
• Add in seasonings while onions are cooking and stir.
• When onions are starting to turn brown and carmelize, deglaze the pan by adding in one box of the beef stock and scrape the brown bits off the bottom of the pan. Stir and bring to a low boil, then add in the pasta.
• Let the pasta boil in the sauce on medium to medium-high heat and gradually add in the second box of beef stock and 3 Tbsps of the Better Than Bouillon Premium Roasted Beef Base. Stir often to make sure the pasta isn't sticking to the pan.
• Cook until the pasta is done. The stock should be just barely covering the pasta at this point. Add in the heavy whipping cream and 3/4 of the bag of grated Parmesan cheese. Stir. Taste the sauce at this point and if it needs more salt and pepper, add that in to taste if needed. The beef stock also has salt in it so don't over salt it until you've tasted it after it's all been added and simmered down some.
• Let simmer for a few minutes until the parmesan cheese is melted into the sauce and it starts to thicken up a bit. Stir often to keep the pasta from sticking to the bottom of the pan. If the sauce is too runny, keep simmering on low, add more parmesan cheese, and stir into the sauce until melted. Turn off the heat and let it sit for a few minutes.
• The sauce will continue to thicken as it sits. Serve up with grated parmesan cheese. (If for some reason you can't get the sauce to thicken, you can mix 2 tbsp of cornstarch with 1/4 cup water in a separate container and add that to the sauce. Let simmer to thicken up the sauce and that should get it a bit thicker) (If you have the opposite problem and the sauce is too thick, add in more beef stock to thin out the sauce.)

I hope you enjoy this easy French Onion Soup recipe! It’s the perfect side dish or main dish!

Enjoy!

If you like this recipe, you’ll want to check out these:

Homemade Chicken and Noodles over Mashed Potatoes

The Best Macaroni and Cheese Recipe

The post French Onion Pasta appeared first on Home With Holly J.

Old Fashioned Enchiladas

This recipe is another family favorite recipe that was passed down to me from my husband’s Grandma Jolley. I’ve shared a handful of her recipes here and this one is probably her most loved and always served along with her Strawberry Cream Cheese Pie Recipe.

This enchilada recipe is not your traditional enchilada recipe. I’m not sure where Grandma Jolley got this recipe or if she just made it up but she lived in New Mexico her entire life and this must be some variation of a New Mexican Enchilada. I don’t know where the Old Fashioned Enchilada name came from but this is what Granda Jolley called it.

For this recipe, you first make the meat sauce and then you layer that onto corn or flour tortillas, and then add all your toppings, almost like a tostada. My son lived in northern Mexico for two years and he told me that this is how they make enchiladas in the region he lived in. They layer them with meat, sauce, and cheese. In this recipe, we do that and then add whatever toppings you like on top.

Here are the ingredients for the Old Fashioned Enchiladas

Grandma Jolley’s Old Fashioned Enchilada Recipe

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Old Fashioned Enchilada Recipe

Old-Fashioned Enchiladas are another family favorite passed down from Grandma Jolley. This is her New Mexican version of enchiladas that are layered with a delicious meat sauce, tortillas, and cheese, then topped with a variation of toppings.

Course Main Course

Cuisine Mexican

Keyword dinner recipes, enchilada recipe, enchiladas, main dish, mexican food

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 10

Ingredients

• 1 pound Ground Beef
• 2 tbsp Ground Chili Powder or Mild Bueno Red Chili
• 4 tbsp Ground cumin
• 2 tsp Garlic Seasoning Salt
• 1 tsp Oregano
• 2 tsp Salt
• ½ tsp Pepper
• ½ cup Vegetable or Avocado Oil
• 1 ¼ cup Flour
• 1¾ cups Water (You can add a little more water if it gets to thick)
• 1 pkg Flour Tortillas
• 1 pkg Corn Tortillas
• 1 cup Vegetable or Avocado Oil (For frying the tortillas)
• 1 head Iceberg or Romaine Lettuce
• 1 pkg Shredded Mexican Cheese
• 1 small Onion (chopped)
• 1 large Tomato
• 1 container Sour Cream or Mexican Crema

Instructions

• Take a large pan, heat to medium-high, and add the 1 pound Ground Beef. Brown the ground beef and use a potato masher to help chop up the ground beef into small pieces. Add the 2 tsp Salt, ½ tsp Pepper, and 2 tsp Garlic Seasoning Salt.
• When the ground beef is browned, add the 2 tbsp Ground Chili Powder or Mild Bueno Red Chili , 4 tbsp Ground cumin, and 1 tsp Oregano. Brown for a minute or two longer and stir.
• Add ½ cup Vegetable or Avocado Oil and 1 ¼ cup Flour. Stir in well and brown for a few more minutes until the flour has had a chance to cook a bit. Then add 1¾ cups Water and stir on medium to medium-high heat until it thickens up. You may need to add in a little more water if it becomes too thick.
• Give it a taste at this point and if it needs a little more salt, you can add more to taste. I also tend to add a little more cumin and chili powder if it isn't as seasoned as I like so feel free to experiment with the flavor to make it a bit richer.
• Turn the heat down to low and let it simmer a bit while you fry up the tortillas.
• Add 1 cup Vegetable or Avocado Oil to a separate frying pan and heat up the oil to medium-high. Fry the tortillas up and set each one on a paper towel and layer them to remove excess oil. We do both corn and flour. Some people like them crispy and some like them soft so I do both! I prefer soft corn so I dip them in the hot oil and fry each side for 10-15 seconds and then drain on a paper towel to remove the excess oil.. My husband prefers the flour tortillas and he likes his crispy so try experimenting to see what you prefer. Either way, they are so good but make sure to lay them on a napkin or paper towel to get the excess oil off.
• You will also want to chop up the lettuce, tomatoes, and onions, grate the cheese or use pre-shredded cheese and set those out in bowls so everyone can make their own enchilada. We also put out salsa and sour cream.
• Start with the tortilla of choice on the bottom then add the enchilada meat sauce, cheese, onions, lettuce, and tomatoes, and top with sour cream. (You can leave off any one of these items if you don't like them too! It's all up to you! It's made almost like a tostada!
• This is a super easy and fast recipe that feeds a large crowd and one that we have often with my husband's family.

I like to set all the toppings on a serving board so everyone can make their own! Make sure to try both flour and corn tortillas to see what you like best! When I make this recipe, I ask everyone for flour or corn and soft or crispy! Every way is so good so try them all!

There you have it! Old Fashioned Enchiladas! I hope you give this family favorite recipe from my husband’s Grandma Jolley a try! It’s so easy to make and so yummy! It also feeds a large crowd so it’s perfect for a family dinner or gathering! I hope you love it as much as we do! Enjoy!

xoxo,

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The post How to Make Old Fashioned Enchiladas Recipe | Easy & Delicious appeared first on Home With Holly J.