Meatball Baked Ziti

Cheesy baked ziti with the easiest homemade meatballs. Quick to prepare and so so good. Comfort food at its best here!

Baked ziti. My all-time favorite kind of comfort food.

Except, I couldn’t just leave it like that. No, I couldn’t. I threw in some homemade meatballs and topped this entire bad boy with burrata cheese before baking it to absolute cheesy, melted perfection.

I personally prefer burrata here but if it’s not your jam, mozzarella would be a great substitute. And if you are short on time, you can absolutely substitute store-bought meatballs. (Side note: I highly recommend Trader Joe’s party size mini meatballs – they are so so good and a guilty pleasure of mine).

Serve with the remaining red wine, crusty bread, and a binge-worthy Netflix show. I recently finished Virgin River in 1.5 days and cannot wait for the second season!

Meatball Baked Ziti

Yield: 6 servings

prep time: 30 minutes

cook time: 50 minutes

total time: 1 hour 20 minutes

Cheesy baked ziti with the easiest homemade meatballs. Quick to prepare and so so good. Comfort food at its best here!

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Meatball Baked Ziti

30 minutes50 minutes

Chungah Rhee

Ingredients:

• 1 pound ziti pasta
• 3/4 pound ground beef
• 3/4 pound ground pork
• 1/3 cup Panko
• 2 large egg yolks
• 3 cloves garlic, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 1/3 cup dry red wine
• 1 (32-ounce) jar marinara sauce
• 3 tablespoons chopped fresh basil
• 3 tablespoons chopped fresh parsley leaves
• 8 ounces burrata cheese, torn into large pieces

Directions:

1. Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
2. In a large pot of boiling salted water, cook pasta according to package instructions for al dente; drain well.
3. In a large bowl, combine ground beef, ground pork, Panko, egg yolks, garlic, basil and oregano; season with 1 teaspoon salt and 1/2 teaspoon pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/4-inch meatballs, forming about 24 meatballs.
4. Heat olive oil in a large skillet over medium high heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes.
5. Stir in wine, scraping any browned bits from the bottom of the skillet.
6. Stir in marinara sauce. Bring to a boil; reduce heat and simmer until flavors have blended, about 5 minutes. Remove from heat; stir in pasta, basil and parsley.
7. Spread pasta mixture into the prepared baking dish; top with burrata.
8. Place into oven and bake until bubbly, about 25-30 minutes. Let stand 10 minutes.
9. Serve immediately.

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Slow Cooker Olive Garden Pasta e Fagioli

Everyone’s FAVORITE Olive Garden soup made so easily in the crockpot! Just set it and forget it!

Guys, it’s snowing. No joke. It has been snowing two days straight in the midwest. And yes, Cartman has his winter beanie ready to go.

That being said, you can find me by the fireplace, chunky sweaters and all, with this Olive Garden favorite.

A quick and easy copycat recipe, you can throw this all in the crockpot. Extra bonus points if you have one of those saute features in your slow cooker, making this a one pot meal from start to finish.

Serve with the crustiest bread and extra shaved Parmesan on top that melts right into the warm, cozy goodness.

Slow Cooker Olive Garden Pasta e Fagioli

Yield: 8 servings

prep time: 20 minutes

cook time: 8 hours 40 minutes

total time: 9 hours

Everyone’s FAVORITE Olive Garden soup made so easily in the crockpot! Just set it and forget it!

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Slow Cooker Olive Garden Pasta e Fagioli

20 minutes8 hours 40 minutes

Chungah Rhee

Ingredients:

• 1 tablespoon olive oil
• 1 pound Italian sausage, casing removed
• 1 medium sweet onion, diced
• 4 cups chicken stock
• 1 (16-ounce) can tomato sauce
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can red kidney beans, drained and rinsed
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 1/2 teaspoons dried basil
• 1 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• 3/4 cup ditalini pasta
• 1/2 cup shaved Parmesan
• 2 tablespoons chopped fresh parsley leaves

Directions:

1. Heat olive oil in a large skillet over medium high heat. Add sausage and onion, and cook, stirring frequently, until sausage is browned, about 5-7 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
2. Place sausage mixture into a 6-qt slow cooker. Stir in chicken stock, tomato sauce, diced tomatoes, beans, carrots, celery, garlic, basil, oregano and thyme; season with salt and pepper, to taste.
3. Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours. Uncover and stir in pasta; cover and cook on high heat for an additional 30 minutes, or until tender.
4. Serve immediately with Parmesan, garnished with parsley, if desired.

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Copycat Chipotle Chicken

Seriously SO SO GOOD. Perfect for burritos and/or burrito bowls! And it’s even better than Chipotle, but shhhhh!

This recipe has been such a lifesaver.

I have been incredibly busy with work/errands/adult chores lately that I have been (shamelessly) ordering delivery a few times a week. And with all the surcharges, tips and fees, I think I have been spending at least $20 on ONE Chipotle burrito bowl.

I know. It’s been a lot. But not anymore.

So I introduce to you the copycat Chipotle chicken recipe. A recipe that tastes so much better than the restaurant-version. And it’s been a god-send with meal prep. With a grain base (I prefer a wild rice + brown rice blend), corn, some greens, pico de gallo, and a sprinkle of cheese, this has been saving me and my wallet all week!

Copycat Chipotle Chicken

Yield: 6 servings

prep time: 4 hours 30 minutes

cook time: 15 minutes

total time: 4 hours 45 minutes

Seriously SO SO GOOD. Perfect for burritos and/or burrito bowls! And it’s even better than Chipotle, but shhhhh!

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Copycat Chipotle Chicken

4 hours 30 minutes15 minutes

Chungah Rhee

Ingredients:

• 1/2 cup beer
• 1/2 medium sweet onion, chopped
• 2 cloves garlic
• 1 chipotle chili pepper in adobo sauce
• 3 tablespoons canola oil, divided
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon adobo sauce
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 pounds boneless, skinless chicken thighs

Directions:

1. Combine beer, onion, garlic, chili pepper, 2 tablespoons canola oil, lime juice, adobo sauce, chili powder, cumin, oregano, salt and pepper in blender until smooth.
2. In a gallon size Ziploc bag or large bowl, combine chicken thighs and beer mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
3. Preheat grill to medium heat.
4. Brush chicken with remaining 1 tablespoon canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 8-10 minutes. Let cool before dicing into bite-size pieces.
5. Serve warm.

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Pumpkin Chocolate Chip Pancakes

The most amazing pumpkin pancakes – so light + fluffy and made with semisweet chocolate chips. PERFECTION.

 

HELLO FALL.

It’s been incredibly beautiful here in Chicago with its crisp Fall days. The leaves are changing colors, the sweaters are coming out, and the pumpkin pancakes are legit taking over all of our kitchens.

I mean, I may have made this 4 times this week. After all, I waited all summer just for these days! For that mile-high stack of super fluffy, incredibly buttery pumpkin pancakes with little morsels of semisweet chocolate goodness. Served with just enough maple syrup for all my morning needs.

It’s simply perfection on a plate. And I will enjoy every morning of pumpkin season for as long as I can!

Pumpkin Chocolate Chip Pancakes

Yield: 4 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

The most amazing pumpkin pancakes – so light + fluffy and made with semisweet chocolate chips. PERFECTION.

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Pumpkin Chocolate Chip Pancakes

15 minutes15 minutes

Chungah Rhee

Ingredients:

• 1 3/4 cups all-purpose flour
• 3/4 cups semisweet chocolate chips
• 2 teaspoons brown sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 teaspoon ground cinnamon
• 1 1/4 cups buttermilk
• 1 cup canned pumpkin puree
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1/4 cup maple syrup

Directions:

1. In a large bowl, combine flour, chocolate chips, brown sugar, baking powder, baking soda and salt and cinnamon.
2. In a large glass measuring cup or another bowl, whisk together buttermilk, pumpkin, eggs and melted butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
3. Lightly coat a griddle or nonstick skillet with cold butter.
4. Working in batches, scoop 1/4 cup batter for each pancake. Cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer.
5. Serve immediately with maple syrup.

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Vodka Sauce

Amazingly creamy, so bright, and super quick + easy. Comes together in 30 min! Serve with additional fresh Parmesan. SO SO GOOD.

Whoa. Just whoa.

This has been on my dinner table almost every day this week.

It’s creamy. It’s bright. It’s quick. It’s easy. And it’s seriously got EVERYTHING you need – pasta, vodka, butter and fresh Parm. Do we need anything else?

I think not. And if you need some protein in this, you can throw in leftover rotisserie chicken and let that saucy goodness soak right in.

I personally love the shape of the radiatore pasta because it catches so much of the sauce but you can also sub in penne, rotini, or rigatoni!

Vodka Sauce

Yield: 4 servings

prep time: 10 minutes

cook time: 20 minutes

total time: 30 minutes

Amazingly creamy, so bright, and super quick + easy. Comes together in 30 min! Serve with additional fresh Parmesan. SO SO GOOD.

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Vodka Sauce

10 minutes20 minutes

Chungah Rhee

Ingredients:

• 8 ounces radiatore pasta
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 medium shallots, diced
• 1/4 cup tomato paste
• 1/4 teaspoon crushed red pepper flakes, or more, to taste
• 1/4 cup vodka
• 1 (14.5 ounce) can crushed tomatoes
• 1 teaspoon granulated sugar
• 1/2 cup heavy cream
• 1/3 cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup basil leaves, chiffonade

Directions:

1. In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1 cup water and drain well.
2. Melt butter in a large skillet over medium low heat. Add garlic and shallots, and cook, stirring frequently, until tender, about 4-5 minutes.
3. Stir in tomato paste and red pepper flakes until fragrant, about 1 minute.
4. Working carefully, stir in vodka, scraping any browned bits from the bottom of the skillet.
5. Stir in crush tomatoes and sugar. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and thickened, about 10 minutes.
6. Stir in heavy cream and Parmesan until smooth, about 2 minutes.
7. Stir in pasta, adding reserved pasta water as needed, 1 tablespoon at a time, until desired consistency is reached; season with salt and pepper, to taste.
8. Serve immediately, garnished with basil, if desired.

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One Pot Chicken and Mushroom Orzo

Amazingly creamy orzo with juicy chicken, mushrooms and baby spinach. All made in one skillet, even the uncooked pasta!

The creamiest orzo with all the fix-ins and the juiciest, golden brown chicken thighs all made in one. single. pot.

It’s quite possibly the easiest dinner one can ask for, and you can easily substitute chicken breasts if dark meat is not your jam. Kale and/or arugula can also be substituted for the spinach. And if you hate mushrooms, you can omit them altogether. IT IS ALL GOOD.

Side note: I throw in extra mushrooms + spinach for myself to make sure I get in ALL my veggies because that creamy orzo goodness is just too good to pass up.

One Pot Chicken and Mushroom Orzo

Yield: 4 servings

Amazingly creamy orzo with juicy chicken, mushrooms and baby spinach. All made in one skillet, even the uncooked pasta!

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One Pot Chicken and Mushroom Orzo

Chungah Rhee

Ingredients:

• 1 1/2 pounds boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 8 ounces cremini mushrooms, halved
• 2 large shallots, diced
• 3 cloves garlic, minced
• 4 teaspoons chopped fresh thyme leaves
• 2 tablespoons all-purpose flour
• 3 cups chicken stock
• 1 1/2 teaspoons Dijon mustard
• 1 cup orzo pasta
• 3-4 cups baby spinach
• 1/3 cup freshly grated Parmesan
• 1/4 cup heavy cream
• 2 tablespoons chopped fresh parsley leaves

Directions:

1. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
2. Melt butter in a large skillet over medium heat.
3. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
4. Add mushrooms and shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
5. Whisk in flour until lightly browned, about 1 minute.
6. Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the skillet. Stir in orzo; season with salt and pepper, to taste.
7. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in spinach, Parmesan and heavy cream until the spinach has wilted, about 3 minutes. Return chicken to the skillet.
8. Serve immediately, garnished with parsley.

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Instant Pot BBQ Pulled Pork

The easiest + BEST pulled pork ever! Serve with your favorite BBQ sauce. So smoky, so flavorful, so juicy, and SO SO GOOD.

Hello, summer. Please don’t leave us just yet. I’m not ready for the Chiberia snow. (FACTS ONLY – it snowed Halloween day in 2019.)

No, but really, let’s get back to the best part of summer days: Pool parties. COVID honeymoon boat trips. And now, BBQ pulled pork sandwiches.

That’s right. PULLED PORK SAMMIES. Smothered with your favorite BBQ sauce ever.

The instant pot takes care of all the hard work and all the time, infusing all the flavors into the most tender, juicy shredded pork in less than 90 minutes.

When ready, drizzle with desired BBQ sauce (we recommend Stubb’s!) and serve with slaw, pickles and brioche buns. The pork also keeps VERY WELL so these can easily be prepared ahead of time for all the socially-distanced-get-togethers.

Stay safe and stay cool, friends. And eat some pulled pork sammies immediately.

Instant Pot BBQ Pulled Pork

Yield: 8 servings

prep time: 20 minutes

cook time: 1 hour

total time: 1 hour 20 minutes

The easiest + BEST pulled pork ever! Serve with your favorite BBQ sauce. So smoky, so flavorful, so juicy, and SO SO GOOD.

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Instant Pot BBQ Pulled Pork

20 minutes1 hour

Chungah Rhee

Ingredients:

• 3 tablespoons brown sugar
• 4 teaspoons kosher salt
• 1 tablespoons paprika
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon ground mustard
• 1/2 cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1 (4-pound) boneless pork shoulder, excess fat trimmed and cut into 3-inch chunks
• 1 tablespoon canola oil
• 1 cup chicken stock
• 6 tablespoons apple cider vinegar, divided
• 1 (18-ounce) bottle favorite bbq sauce (we love Stubb’s)

Directions:

1. Set a 6-qt Instant Pot® to the high saute setting.
2. In a small bowl, combine brown sugar, salt, paprika, chili powder, oregano, garlic powder, mustard, cayenne pepper, cumin and pepper. Season pork with brown sugar mixture.
3. Heat canola oil; working in two batches, add pork and cook until evenly browned, about 3-4 minutes.
4. Stir in chicken stock and 4 tablespoons vinegar, scraping any browned bits from the bottom of the pot. Select manual setting; adjust pressure to high, and set time for 40 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
5. Remove pork shoulder from the Instant Pot® and shred the meat using two forks; stir in remaining 2 tablespoons vinegar and season with salt and pepper, to taste, if needed.
6. Serve immediately with your favorite bbq sauce.

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Easy Grilled Vegetables

Perfectly crisp-tender grilled veggies served with an amazing, tangy, garlicky basil sauce. You’ll want this sauce on everything!

I’ll be honest. I’m not entirely the biggest veggie-eater.

Nope, my priorities are typically on bread, pasta, anything with cheese, more bread, and maybe more pasta.

But if they’re grilled, I will eat every single vegetable there is. Smothered, topped, drizzled with this epic basil sauce. So perfectly tangy, so perfectly garlicky.

Not like vampire-garlicky but just enough for that wonderful kick.

Easy Grilled Vegetables

Yield: 6 servings

prep time: 20 minutes

cook time: 10 minutes

total time: 30 minutes

Perfectly crisp-tender grilled veggies served with an amazing, tangy, garlicky basil sauce. You’ll want this sauce on everything!

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appetizer

Easy Grilled Vegetables

20 minutes10 minutes

Chungah Rhee

Ingredients:

• 3 tablespoons olive oil
• 1 pound asparagus, trimmed
• 1 pound cherry tomatoes, stemmed
• 8 ounces cremini mushrooms, halved
• 2 ears corn, each cut crosswise into 6 pieces
• 2 zucchini, quartered lengthwise
• Kosher salt and freshly ground black pepper, to taste

For the basil garlic sauce

• 1/2 cup olive oil
• 2 1/2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 2 cloves garlic, chopped
• 1/3 cup packed fresh basil leaves
• 3 tablespoons packed fresh parsley leaves
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. Preheat grill to medium heat.
2. To make the basil garlic sauce, combine 1/2 cup olive oil, vinegar, Dijon, garlic, basil and parsley in the bowl of a food processor until smooth and vibrant green; season with salt and pepper, to taste. Set aside.
3. Brush olive oil onto the asparagus, tomatoes, mushrooms, corn and zucchini; season with salt and pepper, to taste.
4. Add vegetables to grill, and cook, turning occasionally, until lightly charred all over, about 3-4 minutes for the asparagus, tomatoes and mushrooms and about 5-8 minutes for the corn and zucchini.
5. Serve immediately with basil garlic sauce.

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Sourdough Biscuits

Use up your “discarded” starter in these EPIC biscuits! With that sourdough tang, these biscuits are so flaky, so buttery + so so good.

With the recent pandemic, everyone started baking bread, particularly sourdough – hence the yeast shortage (right behind toilet paper and Purell, of course).

I, myself, tried my hand at sourdough. I was not successful. Hence my weekly no knead bread baking.

But I did have a ton of discarded sourdough. So I made some pancakes. Which were of course, amazing. And then I made some biscuits. And it was legit NEXT LEVEL EPIC.

The added sourdough tang knocks these biscuits right out of the park. Not to mention, the ultra flaky, light and fluffiness these biscuits encompass.

Just be sure to serve them super warm with all the melted butter. And this works as an appetizer, snack or dinner.

I prefer to have them for dinner though.

Sourdough Biscuits

Yield: 8-10 biscuits

prep time: 30 minutes

cook time: 20 minutes

total time: 50 minutes

Use up your “discarded” starter in these EPIC biscuits! With that sourdough tang, these biscuits are so flaky, so buttery + so so good.

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appetizer

Sourdough Biscuits

30 minutes20 minutes

Chungah Rhee

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 3/4 teaspoon baking soda
• 1/2 cup unsalted butter, frozen
• 1 cup active sourdough starter
• 1/2 cup buttermilk

Directions:

1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, combine flour, sugar, baking powder, salt and baking soda.
3. Grate butter using the large holes of a box grater. Stir into the flour mixture.
4. In a medium bowl, whisk together sourdough starter and buttermilk. Add to the flour mixture and stir using a rubber spatula until a soft dough forms.
5. Working on a lightly floured surface, knead the dough 2-3 times until it comes together. Using a rolling pin, roll the dough into a 1 1/2-inch thick rectangle. Cut out 8-10 rounds using a 2-inch biscuit or cookie cutter.
6. Place biscuits onto the prepared baking sheet. Place into oven and bake for 14-18 minutes, or until golden brown.
7. Serve warm.

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