Ingredient Notes

• Whole chicken: A 4 to 5-pound chicken is the perfect size for this recipe.
• Olive oil: Helps the seasonings stick to the chicken and is also used for browning.
• Salt and black pepper: Season both the chicken and vegetables to taste.
• Paprika: Adds color and mild flavor to the roasted chicken.
• Dried thyme: Gives the chicken a savory herb flavor.
• Garlic powder: An easy way to season the entire chicken evenly.
• Onion: Cut into wedges so it holds up during the long roasting time.
• Carrots: Thick rounds stay tender without becoming too soft.
• Potatoes: Cut them into chunks so they cook evenly alongside the chicken.
• Chicken broth: Adds moisture and creates flavorful pan juices for the gravy.
• Butter: Used as the base for the homemade gravy.
• All-purpose flour: Thickens the pan juices into gravy.
• Fresh parsley: An optional garnish for serving.

How to Make Dutch Oven Chicken Pot Roast with Gravy

1. Preheat the oven to 350°F. Pat the chicken dry with paper towels. Rub the chicken inside and out with the olive oil. Season inside and out with salt, black pepper, paprika, thyme, and garlic powder.
2. Heat the Dutch oven over medium-high heat on the stovetop. Add a splash of olive oil.
   Brown the chicken on all sides until golden brown.
3. Add the onion, carrots, and potatoes to the Dutch oven, arranging them across the bottom and around the edges. Season with additional salt and black pepper, if desired.
4. Pour in the chicken broth. Cover with the lid and transfer the Dutch oven to the preheated oven. Roast for 1 1/2 to 2 hours, or until the chicken is fully cooked and reaches an internal temperature of 165°F and the vegetables are tender.
5. Remove the chicken and vegetables from the Dutch oven. Strain and reserve the pan juices. Place the Dutch oven on the stovetop over medium heat. Melt the butter.
   Whisk the flour into the melted butter and cook, stirring constantly, for about 1 minute.
   Gradually whisk in the reserved pan juices. Bring the gravy to a simmer and continue cooking until it reaches your desired consistency.
6. Carve the chicken and serve with the roasted vegetables and gravy. Garnish with chopped fresh parsley.

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Dutch Oven Chicken Pot Roast with Gravy

This Dutch Oven Chicken Pot Roast cooks with potatoes, carrots and onions until tender, then the savory pan juices are turned into an easy homemade gravy.

Course Dinner

Cuisine chicken, healthy

Prep Time 20 minutes minutes

Cook Time 1 hour hour 55 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 6

Calories 445kcal

Equipment

• Dutch Oven

Ingredients

• 4lb whole chicken about 4-5 pounds, giblets removed
• 2 tablespoons olive oil plus a splash for browning
• Salt and black pepper to taste
• 2 teaspoons paprika
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 large onion cut into wedges
• 3 large carrots peeled and sliced into thick rounds
• 3 medium potatoes peeled and cut into chunks
• 2 cups chicken broth
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• Fresh parsley chopped, for garnish

Instructions

• Preheat the oven to 350°F. Pat the chicken dry with paper towels. Rub the chicken inside and out with the olive oil. Season inside and out with salt, black pepper, paprika, thyme, and garlic powder.
  
• Heat the Dutch oven over medium-high heat on the stovetop. Add a splash of olive oil. Brown the chicken on all sides until golden brown.
  
• Add the onion, carrots, and potatoes to the Dutch oven, arranging them across the bottom and around the edges.Season with additional salt and black pepper, if desired.
  
• Pour in the chicken broth. Cover with the lid and transfer the Dutch oven to the preheated oven.
  
• Roast for 1 1/2 to 2 hours, or until the chicken is fully cooked and reaches an internal temperature of 165°F and the vegetables are tender.
• Remove the chicken and vegetables from the Dutch oven. Strain and reserve the pan juices.
• Place the Dutch oven on the stovetop over medium heat. Melt the butter. Whisk the flour into the melted butter and cook, stirring constantly, for about 1 minute. Gradually whisk in the reserved pan juices. Bring the gravy to a simmer and continue cooking until it reaches your desired consistency. Carve the chicken and serve with the roasted vegetables and gravy. Garnish with chopped fresh parsley.
  

Nutrition

Calories: 445kcal | Carbohydrates: 30g | Protein: 37g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 471mg | Potassium: 643mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6470IU | Vitamin C: 25mg | Calcium: 41mg | Iron: 2mg

More Chicken Recipes

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The post Dutch Oven Chicken Pot Roast appeared first on The Rockstar Mommy.

Ingredient Notes

• Chicken: Chop the chicken into bite-sized pieces so it cooks quickly and evenly.
• Cajun seasoning: Seasons both the chicken and creamy sauce. You can adjust the amount depending on how spicy you like your pasta.
• Pasta: I used bowtie (farfalle) pasta, but another short pasta shape will work too.
• Onion: Adds flavor to the chicken and vegetable mixture.
• Celery: Gives the dish some texture and is a classic match for Cajun-inspired flavors.
• Bell pepper: Use your favorite sweet bell pepper.
• Cream cheese: Makes the sauce thick and creamy. The recipe uses 4-8 ounces, depending on how creamy you want the sauce.
• Sour cream: Adds creaminess with a slight tang.
• Chicken broth: Forms the base of the sauce and helps you adjust its consistency.
• Milk: Optional, but you can add a little if you want to thin the sauce.
• Oil or butter: Used for cooking the chicken and vegetables.
• Salt and pepper: Season the chicken to taste.

Easy Cajun Pasta Skillet

1. Heat half of the oil in a large skillet over medium heat. Season the chopped chicken with salt, pepper, and half of the Cajun seasoning. Add the chicken to the skillet and cook for 6-8 minutes, or until browned and the internal temperature reaches 165°F. Remove chicken and set aside.
2. Meanwhile, cook the pasta according to the package directions. Drain, but do not rinse. Set aside. Add the chopped onion, celery, and bell pepper to the skillet, adding more oil as needed.
3. Cook for about 6 minutes, until the onion is translucent and the vegetables are tender. Transfer the vegetables to a clean bowl.
4. Wipe out the skillet and add the chicken broth. Bring to a simmer, then stir in the sour cream and cream cheese. Continue stirring as the cream cheese melts. Add additional broth or milk as needed until the sauce is smooth and coats the back of a spoon.
5. Season the sauce with the remaining Cajun seasoning, adjusting to taste.
6. Add the cooked pasta and stir until coated in the sauce.
7. Return the chicken and vegetables to the skillet and stir until everything is coated and heated through.

Print

Easy Cajun Chicken Pasta Skillet

Easy Cajun Chicken Pasta Skillet combines tender chicken, pasta and veggies in a rich Cajun cream sauce. Ready in just 35 minutes!

Course Dinner

Cuisine chicken, pasta

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 468kcal

Ingredients

• 2 tablespoons oil or butter
• 2 cups chicken chopped
• Salt and pepper to taste
• 1 tablespoon Cajun seasoning
• 3.5 cups dry pasta such as bowtie/farfalle
• 1 small onion diced
• 2 stalks celery diced
• 1 sweet bell pepper diced
• 6 ounces cream cheese softened, as desired
• 1 cup sour cream
• 1/2 cup milk as desired, optional
• 1.5 cups chicken broth as needed

Instructions

• Heat half of the oil in a large skillet over medium heat. Season the chopped chicken with salt, pepper, and half of the Cajun seasoning. Add the chicken to the skillet and cook for 6-8 minutes, or until browned and the internal temperature reaches 165°F. Remove chicken and set aside.
  
• Meanwhile, cook the pasta according to the package directions. Drain, but do not rinse. Set aside. Add the chopped onion, celery, and bell pepper to the skillet, adding more oil if needed.
  
• Cook for about 6 minutes, until the onion is translucent and the vegetables are tender. Transfer vegetables to a bowl.
  
• Wipe out the skillet and add the chicken broth. Bring to a simmer, then stir in the sour cream and cream cheese. Continue stirring as the cream cheese melts. Add additional broth or milk as needed until the sauce is smooth and coats the back of a spoon.
  
• Season the sauce with the remaining Cajun seasoning, adjusting to taste.
  
• Add the cooked pasta and stir until coated in the sauce.
  
• Return the chicken and vegetables to the skillet and stir until everything is coated and heated through.
  

Notes

What to Serve With Easy Cajun Pasta Skillet

– Garlic bread. There is always sauce left in the bowl and something has to get it.
– A green salad. 
– Roasted broccoli or green beans. Roast them while the chicken cooks and everything finishes at the same time.

Nutrition

Calories: 468kcal | Carbohydrates: 54g | Protein: 15g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 49mg | Sodium: 547mg | Potassium: 554mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2277IU | Vitamin C: 41mg | Calcium: 209mg | Iron: 1mg

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Dutch Oven Chicken Pot Roast

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The post Easy Cajun Pasta Skillet appeared first on The Rockstar Mommy.

How to Make Instant Pot Broccoli

1. Pour 1 cup water into the inner pot of your Instant Pot. Insert a steamer basket into the bottom of the pot. Add the broccoli florets on top of the steamer basket. You want the broccoli sitting above the water, not swimming in it.
2. Close and lock the lid. Turn the steam release valve to the sealing position. Set to cook at high pressure for 1 minute. When the Instant Pot beeps and the cooking cycle is finished, do a quick pressure release by carefully turning the valve to open. Keep your hands and face away from the steam. Once all the steam is released, open the lid and remove the broccoli right away.

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Instant Pot Broccoli

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Instant Pot Meatball Stroganoff

Print

How to Make Instant Pot Broccoli

Easy Instant Pot broccoli made with just fresh broccoli florets and water.

Course Side Dish

Cuisine healthy, Instant Pot, vegetarian

Prep Time 5 minutes minutes

Cook Time 1 minute minute

Total Time 6 minutes minutes

Servings 4

Calories 23kcal

Equipment

• Instant Pot

Ingredients

• 3 cups fresh broccoli florets
• 1 cup water

Instructions

• Pour 1 cup water into the inner pot of your Instant Pot. Insert a steamer basket into the bottom of the pot. Add the broccoli florets on top of the steamer basket. You want the broccoli sitting above the water, not swimming in it.
  
• Close and lock the lid. Turn the steam release valve to the sealing position. Set to cook at high pressure for 1 minute. When the Instant Pot beeps and the cooking cycle is finished, do a quick pressure release by carefully turning the valve to open. Keep your hands and face away from the steam. Once all the steam is released, open the lid and remove the broccoli right away.
  

Nutrition

Calories: 23kcal | Carbohydrates: 5g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 25mg | Potassium: 216mg | Fiber: 2g | Sugar: 1g | Vitamin A: 425IU | Vitamin C: 61mg | Calcium: 34mg | Iron: 0.5mg

The post Instant Pot Broccoli appeared first on The Rockstar Mommy.

Sweet and Savory Empanadas Recipes

1. Baked Beef Empanadas – Homemade Hooplah
2. Taco Empanadas – Amanda’s Cookin
3. Air Fryer Caramel Apple Empanadas – Wondermom Wannabe
4. Fig and Cheese Empanadas – Living Sweet Moments
5. Pork Carnitas Empanadas – Country’s Sweets
6. Pineapple Empanadas – Kitchen Gidget
7. Pork Picadillo Empanadas – Sense and Edibility
8. Tuna Empanadas – Tastes of Lizzy T
9. Mexican Baked Strawberry Empanadas – Fav Family Recipes
10. Cheddar Apple Empanadas – Sarah Hearts
11. Beef, Black Bean, and Corn Empanadas – Scattered Thoughts of a Crafty Mom
12. Poblano and Cheese Empanadas – Homemade Hooplah
13. Argentine Empanadas w/ Chimichurri Sauce – The Diva Dish
14. Spicy Chili Empanadas – Living Sweet Moments
15. Vegetarian Lentil and Sweet Potato Empanadas – Love and Olive Oil
16. Baked Plantain and Cheese Filled Empanadas – Living Sweet Moments
17. Biscoff and Peach Empanadas – Inside Bru Crew Life
18. Rotel Chicken Empanadas – Fantabulosity
19. Blueberry and Goat Cheese Empanadas – Jo Cooks
20. Pizza Empanadas – Princess Pinky Girl
21. Mexican Street Corn Empanadas – Take Two Tapas

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The post Sweet and Savory Empanadas Recipes appeared first on The Rockstar Mommy.

Easy Blackened Salmon

1. Pat the salmon filets dry with paper towels. This helps create the best crust during cooking.
2. Brush the salmon with oil and sprinkle half of the Cajun seasoning over the top. Flip and repeat on the other side.
3. Place a large cast iron skillet over medium heat. Add the remaining oil and allow it to heat until shimmering. Carefully place the salmon into the hot skillet. If your salmon has skin, place it skin side down first.
4. Cook for about 4 minutes until the underside develops a dark, flavorful crust.
5. Flip and continue cooking for another 2-3 minutes, depending on the thickness of the filets.
6. Continue cooking until the salmon reaches an internal temperature of 145°F when checked with an instant-read thermometer. The salmon should easily flake with a fork and have a moist, tender center. Remove from the skillet and squeeze fresh lime juice over the top before serving.

More Recipe Ideas

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Print

Easy Blackened Salmon

This Easy Blackened Salmon is one of those recipes you'll find yourself making again and again.

Course Dinner

Cuisine healthy, seafood

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 228kcal

Ingredients

• 16 oz Salmon Filets (4 fillets)
• 2 Tablespoons Oil
• 1 Tablespoon Cajun Seasoning
• Lime Juice as desired

Instructions

• Pat the salmon filets dry with paper towels. This helps create the best crust during cooking.
  
• Brush the salmon with oil and sprinkle half of the Cajun seasoning over the top. Flip and repeat on the other side.
  
• Place a large cast iron skillet over medium heat. Add the remaining oil and allow it to heat until shimmering. Carefully place the salmon into the hot skillet. If your salmon has skin, place it skin side down first.
  
• Cook for about 4 minutes until the underside develops a dark, flavorful crust.Flip and continue cooking for another 2-3 minutes, depending on the thickness of the filets.
  
• Continue cooking until the salmon reaches an internal temperature of 145°F when checked with an instant-read thermometer. The salmon should easily flake with a fork and have a moist, tender center. Remove from the skillet and squeeze fresh lime juice over the top before serving.
  

Nutrition

Calories: 228kcal | Carbohydrates: 1g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 62mg | Sodium: 51mg | Potassium: 596mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 907IU | Vitamin C: 0.01mg | Calcium: 18mg | Iron: 1mg

The post Easy Blackened Salmon appeared first on The Rockstar Mommy.

Cilantro Lime Grilled Chicken

Directions for the marinade:

1. In a small bowl, mix together the olive oil, lime zest, lime juice, garlic, cilantro, salt and pepper. Set aside.
2. Using a meat tenderizer, pound the chicken breasts until they are even in thickness. Place the chicken in a 9×13 dish. Pour the marinade over the chicken. Cover and refrigerate for 30 minutes, turning once halfway through.

Grilling instructions:

1. Prepare your grill for medium-high direct heat.  Place the chicken on the grill, and cook for 6-8 minutes turning once halfway through cooking time. The chicken is done when the internal temperature reads 165 degrees F.
2. When cooked through, remove from heat and let it rest a few minutes before cutting. Serve with extra fresh cilantro and slices of lime to squeeze on top.

More Recipe Ideas

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Print

Cilantro Lime Grilled Chicken

Bright, fresh, and packed with flavor, this Cilantro Lime Grilled Chicken is the kind of meal you'll find yourself making again and again. A

Course Dinner

Cuisine chicken, grill

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Marinading time 30 minutes minutes

Servings 4

Calories 253kcal

Ingredients

• 4 chicken breasts
• 1 cup olive oil
• 2 limes zested and juiced
• 2 garlic cloves minced
• ⅛ cup chopped fresh cilantro
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Garnishes- extra cilantro slices of lime

Instructions

Directions for the marinade:

• In a small bowl, mix together the olive oil, lime zest, lime juice, garlic, cilantro, salt and pepper. Set aside.
  
• Using a meat tenderizer, pound the chicken breasts until they are even in thickness. Place the chicken in a 9×13 dish. Pour the marinade over the chicken. Cover and refrigerate for 30 minutes, turning once halfway through.
  

Grilling instructions:

• Prepare your grill for medium-high direct heat. Place the chicken on the grill, and cook for 6-8 minutes turning once halfway through cooking time. The chicken is done when the internal temperature reads 165 degrees F
  
• When cooked through, remove from heat and let it rest a few minutes before cutting. Serve with extra fresh cilantro and slices of lime to squeeze on top.
  

Nutrition

Calories: 253kcal | Carbohydrates: 1g | Protein: 48g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 408mg | Potassium: 847mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 103IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

The post Cilantro Lime Grilled Chicken appeared first on The Rockstar Mommy.

Air Fryer Biscuit Apple Pies

1. Separate the biscuit dough and use a rolling pin to roll out each biscuit until it’s flattened.
2. Spoon a small amount of apple pie filling on one half of the biscuit, leaving the edges of the dough clean.
3. Fold the other half of the biscuit dough over the top of the filling and use a fork to seal the seam.
4. Brush both sides of each pie with melted butter and place it on the air fryer tray or basket.
5. Preheat the air fryer to 350 degrees F and cook the pies for 10 to 12 minutes, until the outside is golden brown and the center is cooked through. Allow the pies to cool for around five minutes, then brush both sides with butter again.
6. Stir together the sugar and cinnamon and sprinkle the mixture over both sides of the pies.
7. Serve warm or allow to cool completely before serving.

More Air Fryer Ideas

Air Fryer BBQ Pulled Pork Taquitos

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Air Fryer Bacon Wrapped Chicken Tenders

Air Fryer Stuffed Chicken Rolls 

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Air Fryer Biscuit Apple Pies

Warm, sweet, and coated in cinnamon sugar, these Air Fryer Biscuit Apple Pies are an easy dessert that tastes like the flavor of apple pie in a handheld treat.

Course Dessert

Cuisine air fryer

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 306kcal

Equipment

• Air Fryer

Ingredients

• 8 count package biscuit dough
• 1 can apple pie filling
• ½ cup butter melted
• 1/3 cup sugar
• 1 tablespoon cinnamon

Instructions

• Separate the biscuit dough and use a rolling pin to roll out each biscuit until it’s flattened.
  
• Spoon a small amount of apple pie filling on one half of the biscuit, leaving the edges of the dough clean.
  
• Fold the other half of the biscuit dough over the top of the filling and use a fork to seal the seam.
  
• Brush both sides of each pie with melted butter and place it on the air fryer tray or basket.
  
• Preheat the air fryer to 350 degrees and cook the pies for 10 to 12 minutes, until the outside is golden brown and the center is cooked through. Allow the pies to cool for around five minutes, then brush both sides with butter again.
• Stir together the sugar and cinnamon and sprinkle the mixture over both sides of the pies.
  
• Serve warm or allow to cool completely before serving.
  

Nutrition

Calories: 306kcal | Carbohydrates: 41g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 379mg | Potassium: 100mg | Fiber: 2g | Sugar: 19g | Vitamin A: 375IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

The post Air Fryer Biscuit Apple Pies appeared first on The Rockstar Mommy.

Ingredient Notes

• Lasagna noodles: Create the layered structure and shape inside the bundt cake pan.
• Ground beef: Adds hearty flavor and protein to the lasagna fillings.
• Onion: Brings savory flavor to the meat sauce.
• Garlic: Adds rich flavor to the tomato sauce mixture.
• Crushed tomatoes: Forms the base of the homemade marinara sauce.
• Tomato paste: Thickens the sauce and adds deeper flavor.
• Dried basil and oregano: Classic Italian seasoning for the sauce.
• Ricotta cheese: Makes the creamy cheese mixture layer.
• Egg: Helps hold the ricotta mixture together.
• Parmesan cheese: Adds salty, cheesy flavor throughout the lasagna.
• Mozzarella cheese: Creates those gooey cheesy layers everyone loves.
• Fresh parsley: Adds fresh flavor and color for serving.

Bundt Pan Lasagna

1. Preheat your oven to 375°F (190°C). In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
2. Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, black pepper, and red pepper flakes. Simmer the sauce for about 15-20 minutes to allow the flavors to meld.
3. In a bowl, combine the ricotta cheese, egg, and grated Parmesan cheese. Mix well until smooth and combined.
4. Start by placing a layer of cooked lasagna noodles at the bottom of the greased bundt pan, allowing them to slightly overlap. Press the noodles gently to adhere to the shape of the pan.
5. Spread a thin layer of the ricotta cheese mixture over the noodles.
6. Next, add a layer of the meat sauce. Sprinkle shredded mozzarella cheese over the meat sauce.
7. Trim any noodles that overhang the sides of the bundt pan. Place the half of the cut noodles over the meat sauce. Save the other half of your trimmed noodles for the next layer.
8. Continue layering in the following order: ricotta mixture, meat sauce, mozzarella cheese, the other half of your trimmed noodles.
9. Fold the edges of the noodles over the top.
10. Finish with the remaining meat sauce and mozzarella cheese.
11. Place the bundt pan in the preheated oven and bake for about 25-30 minutes, or until the cheese is melted and bubbly, and the edges are golden brown. Allow the bundt pan lasagna to cool for a few minutes before carefully inverting it onto a serving platter.
12. Use a knife to gently loosen the edges if needed. Garnish with fresh parsley and grated parmesan cheese.

More Recipe Ideas

Dutch Oven Chicken Pot Roast

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Easy Instant Pot Chicken Recipes

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Print

Bundt Pan Lasagna

If you love classic lasagna but want a fun new way to serve it, this Bundt Pan Lasagna is such a great recipe for family dinner or even a lasagna party with friends.

Course Dinner

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 542kcal

Ingredients

• 14 lasagna noodles cooked according to package instructions
• 1 pound ground beef or a mix of beef and pork
• 1 small onion finely chopped
• 2 cloves garlic minced
• 28 oz crushed tomatoes
• 6 oz tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes adjust to taste
• 1 cup ricotta cheese
• 1 egg
• 1/4 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• Fresh parsley for garnish

Instructions

• Preheat your oven to 375°F (190°C). In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
  
• Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, black pepper, and red pepper flakes. Simmer the sauce for about 15-20 minutes to allow the flavors to meld.
  
• In a bowl, combine the ricotta cheese, egg, and grated Parmesan cheese. Mix well until smooth and combined.
  
• Start by placing a layer of cooked lasagna noodles at the bottom of the greased bundt pan, allowing them to slightly overlap. Press the noodles gently to adhere to the shape of the pan.
  
• Spread a thin layer of the ricotta cheese mixture over the noodles.
  
• Next, add a layer of the meat sauce. Sprinkle shredded mozzarella cheese over the meat sauce.
  
• Trim any noodles that overhang the sides of the bundt pan. Place the half of the cut noodles over the cheese. Save the other half of trimmed noodles for the next layer
  
• Continue layering in the following order: ricotta mixture, meat sauce, mozzarella cheese, and trimmed noodles.
  
• Fold the edges of the noodles over the top.
  
• Finish with the remaining meat sauce and mozzarella cheese.
  
• Place the bundt pan in the preheated oven and bake for about 25-30 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
  
• Allow the bundt pan lasagna to cool for a few minutes before carefully inverting it onto a serving platter. Use a knife to gently loosen the edges if needed. Garnish with fresh parsley and grated parmesan cheese.
  

Nutrition

Calories: 542kcal | Carbohydrates: 52g | Protein: 30g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 751mg | Potassium: 867mg | Fiber: 5g | Sugar: 9g | Vitamin A: 946IU | Vitamin C: 15mg | Calcium: 310mg | Iron: 4mg

The post Bundt Pan Lasagna appeared first on The Rockstar Mommy.

Cuban Style Pork Roast

1. Place the pork roast in an 8×8 baking dish or casserole dish. Using a sharp knife, cut 8-10 small slots into the pork roast and insert a garlic clove into each opening.
2. Mash the remaining garlic cloves using a mortar and pestle or food processor.
3. In a small bowl, combine the garlic, sour orange juice, lime juice, olive oil, oregano, cumin, salt, and bay leaves to create the mojo sauce.
4. Pour the mojo marinade over the pork roast. Cover tightly with aluminum foil or plastic wrap. Refrigerate for at least 30 minutes or up to overnight for best results.
5. Remove the roast from the refrigerator and let it sit at room temperature for about 20 minutes before cooking. Preheat the oven to 325 degrees F.
6. Place the pork roast in the oven and cook for 1½ to 2 hours, or until the internal temperature reaches at least 165 degrees F using a meat thermometer. For extra tender shredded pork, cook to 190 degrees F.
7. For a golden top with crispy edges, broil the pork roast for the last few minutes of cooking time. Allow the meat rest for 5-10 minutes before shredding.
8. Use two forks or meat shredders to shred the pork and spoon the flavorful pan juices over the top before serving.

More Recipe Ideas

Dutch Oven Chicken Pot Roast

Crispy Greek Smashed Potatoes

Easy Cajun Pasta Skillet

Easy Instant Pot Chicken Recipes

Print

Cuban Style Pork Roast

If you love bold Cuban flavors, this Cuban Style Pork Roast is the kind of recipe you’ll want to make again and again.

Course Dinner

Cuisine pork

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Marinating time 30 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 6

Calories 241kcal

Ingredients

• 2 lb pork roast
• 1 head garlic
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1 Tablespoon olive oil
• 1 teaspoon salt to taste
• 1 teaspoon oregano to taste
• 1/2 teaspoon cumin to taste
• 2 bay leaves
• Cilantro and limes optional garnish

Instructions

• Place the pork roast in an 8×8 baking dish or casserole dish. Using a sharp knife, cut 8-10 small slots into the pork roast and insert a garlic clove into each opening.
  
• Mash the remaining garlic cloves using a mortar and pestle or food processor.
  
• In a small bowl, combine the garlic, orange juice, lime juice, olive oil, oregano, cumin, salt, and bay leaves to create the mojo sauce.
  
• Pour the mojo marinade over the pork roast. Cover tightly with aluminum foil or plastic wrap. Refrigerate for at least 30 minutes or up to overnight for best results.
  
• Remove the roast from the refrigerator and let it sit at room temperature for about 20 minutes before cooking. Preheat the oven to 325 degrees F.
  
• Place the pork roast in the oven and cook for 1½ to 2 hours, or until the internal temperature reaches at least 165 degrees F using a meat thermometer. For extra tender shredded pork, cook to 190 degrees F.
  
• For a golden top with crispy edges, broil the pork roast for the last few minutes of cooking time. Allow the meat rest for 5-10 minutes before shredding.
  
• Use two forks or meat shredders to shred the pork and spoon the flavorful pan juices over the top before serving.
  

Nutrition

Calories: 241kcal | Carbohydrates: 5g | Protein: 34g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 95mg | Sodium: 463mg | Potassium: 645mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 57IU | Vitamin C: 15mg | Calcium: 27mg | Iron: 1mg

The post Cuban Style Pork Roast appeared first on The Rockstar Mommy.

Ingredient Notes

• Chicken Breasts: Boneless skinless chicken breasts become perfectly tender in the slow cooker and shred easily after cooking.
• Onion: Adds flavor and richness to the broth.
• Garlic: Fresh garlic gives this noodles recipe extra savory flavor.
• Cream of Chicken Soup: Creates the creamy base for this crockpot chicken recipe.
• Chicken Broth: Helps cook the chicken and noodles while creating a rich sauce. Keep extra broth on hand in case you need more liquid.
• Butter: Adds richness and helps create creamy chicken goodness.
• Seasonings: Parsley, thyme, sage, garlic powder, salt, and pepper give this dish cozy poultry seasoning flavor.
• Homestyle Egg Noodles: Tender egg noodles soak up all the creamy broth and flavor.

Slow Cooker Chicken and Noodles Recipe

1. Place chicken breasts into the slow cooker.
2. Add onion, garlic, cream of chicken soup, and chicken broth. Top with butter and seasonings.Cover and cook on LOW for 4-5 hours or HIGH for 2 ½-3 hours.
3. Remove chicken and shred with two forks.
4. Return shredded chicken to the crock pot along with the egg noodles.
5. Stir well, cover, and cook an additional 30 minutes until noodles are tender.
   Garnish with chopped parsley and serve warm.

More Recipe Ideas

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Slow Cooker Chicken and Noodles

Print

Slow Cooker Chicken and Noodles Recipe

Nothing beats a big bowl of Slow Cooker Chicken and Noodles when you want warm, cozy comfort food for dinner.

Course Dinner

Cuisine chicken, Crockpot, Family Favorite, Slow Cooker

Prep Time 10 minutes minutes

Cook Time 4 hours hours 30 minutes minutes

Total Time 4 hours hours 40 minutes minutes

Servings 8

Calories 463kcal

Equipment

• Slow Cooker

Ingredients

• 2 lbs boneless skinless chicken breasts
• 1 onion diced
• 3 cloves garlic minced
• 2 cans cream of chicken soup
• 3 ½ cups chicken broth
• ½ cup butter
• 1 teaspoon dried parsley
• ¼ teaspoon dried thyme
• ¼ teaspoon dried sage
• ¼ teaspoon garlic powder
• Salt and pepper to taste
• 16 oz dried homestyle egg noodles
• Chopped parsley for topping

Instructions

• Place chicken breasts into the Crockpot. Add onion, garlic, cream of chicken soup, and chicken broth.
  
• Top with butter and seasonings. Cover and cook on low for 4-5 hours or high for 2 ½-3 hours.
  
• Remove chicken and shred with two forks.
  
• Return shredded chicken to the crock pot along with the egg noodles.
  
• Stir well, cover, and cook an additional 30 minutes until noodles are tender.
  
• Garnish with chopped parsley and serve warm.
  

Nutrition

Calories: 463kcal | Carbohydrates: 43g | Protein: 33g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 619mg | Potassium: 606mg | Fiber: 2g | Sugar: 2g | Vitamin A: 428IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg

The post Slow Cooker Chicken and Noodles appeared first on The Rockstar Mommy.