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Classic Pot Roast

February 22, 2021 by girlinspired Leave a Comment

Nothing quite says Sunday lunch like a tender and juicy Pot Roast with large chunks of soft potatoes, carrots, herbs, and of course…the gravy!

close up of meat falling apart in gravy with potatoes and carrots

Serve this classic dish over rice, couscous or even noodles. Otherwise enjoy your roast alongside some freshly made dinner rolls or biscuits. All of these options are perfect for soaking up the flavor-packed gravy that will  leave you coming back for more. 

While making a dutch oven pot roast the traditional way may seem intimidating at first, it’s really no more labor intensive than making it in a slow cooker or Instant Pot. With just 15 minutes of actual prep, you can get on with your day while your dinner simmers away.  Plus, you make everything in one pot, so less dishes!!

Now there’s really no excuse for you not to try this delicious recipe!

Other Dinner Ideas You’re Sure To Enjoy

  • Crockpot Carnitas
  • Herb Roasted Chicken
  • Instant Pot Teriyaki Chicken

Ingredients

  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • ½ cup all-purpose flour
  • 2-3 pound boneless beef chuck roast
  • 2 tablespoons canola or olive oil
  • 1 large onion, cut into large chunks
  • 3 medium carrots, cut into large chunks
  • 2 pounds yellow or baby potatoes, cut into large chunks
  • 2 ½ cups beef broth
  • 1 sprig rosemary
  • Fresh parsley for garnish
ingredients for the meal: chuck roast, onions, potatoes, broth, carrots, oil, salt and pepper, flour

How to Make a Classic Pot Roast

Step 1: Preheat the oven to 300°F.

Step 2: Combine salt, pepper, and flour. Spread flour in a dish or on a piece of parchment paper and dip roast into the flour mixture to coat it on all sides.

Step 3: Heat oil over medium heat in a large Dutch oven or stock pot. Brown the meat on all sides (about 5 minutes).

Step 4: Remove meat from the pot and set aside.

photo collage showing steps of browning carrots and onions in dutch oven, potatoes and browned roast added in, and broth pouring into pot

Step 5: Add additional oil if needed. Add onion and carrots to the pot and saute for 3-5 minutes, or just until onions begin to soften and caramelize around the edges. Remove from heat.

Step 6: Add the potatoes to the pot over the vegetables. Add the meat back into the pot over the other ingredients.

Step 7: Pour beef broth and a sprig of rosemary over the meat. Cover with a lid.

photo collage showing steps of browning carrots and onions in dutch oven, potatoes and browned roast added in, and broth pouring into pot

Step 8: Cook for about 3 hours or until meat falls apart easily when pulled with a fork.

cooked roast with carrots and potatoes in a Dutch oven with serving dishes around

Serve.

fork lifting the tender meat from dutch oven with plates, forks, and herbs around

What can I serve with a Pot Roast?

We like to eat this dish in a big bowl as a one pot meal. But if you need more, serve your pot roast over rice (brown or white), with some soft and fluffy homemade dinner rolls or biscuits to soak up any excess gravy. You can even make the roast separate from the potatoes. Then, I highly recommend you pile it over these creamy mashed potatoes – yum!

Add a little zest to your plate with this bright Cranberry Jello salad. Green bean casserole or roasted brussels sprouts would also make a lovely side dish to this hearty meal. 

Can this be made in a Slow Cooker or Instant Pot?

Yes, it can. Both slow cooker and Instant Pot versions of this Pot Roast recipe are extremely popular, both resulting in tender meat. Cooking in a slow cooker will take approximately 8-10 hours on LOW and about 1 hour 20 minutes in an Instant Pot. 

Whichever method you prefer, I highly recommend that you brown your meat in a pan prior to adding it to a slow cooker or Instant Pot as this will increase the flavors of the dish. 

Can I make the roast ahead of time?

Yes, this is a great meal to make ahead since you can either refrigerate it for up to 4 days or freeze it for up to 3 months.

In both instances, make sure that you store the leftovers in an airtight container once it has cooled completely. 

What variations can I make to this recipe?

For a low-carb roast

If you are looking for a low-carb version of this recipe, I suggest omitting the potatoes and adding in some extra vegetables in their place. 

You’ll want to use hardy types of vegetables that can stand up to a long period of simmering so that you’re not left with a veggie mush. Turnip roots are ideal low-carb vegetables to use in place of potatoes. 

In addition to using turnips, you could also serve your Pot Roast over cauliflower rice to keep the meal as low-carb as possible. 

For a spicy dish

If you want to add a kick of heat to this dish, think of including some Ancho chili sauce to the broth or slice some Ancho chilies and add them to the liquid.  

For additional gravy

If you LOVE your gravy, you may want to make some extra other than what is produced from the cooking process listed above. 

To do so, add extra beef broth to your pan after cooking with a cornstarch slurry (made by mixing a teaspoon or two of cornstarch with equal parts water). Simmer the liquid mixture on the stovetop for a few minutes as needed to get the thickness of gravy desired. 

Tips for making the best Pot Roast 

  • Using larger chunks of carrots and potatoes will ensure that they don’t end up mushy once the roast is finished cooking. If you’re adding other vegetables to this recipe, make sure that they are the kind that can withstand long simmering times. 
  • Any brand of roast that’s labeled as chuck is suitable for this recipe although some do also opt for using brisket. 
  • Use up leftover shredded roast in sandwiches, tacos, wraps or in pasta dishes throughout the week for easy lunch ideas. 
close up of meat falling apart in gravy with potatoes and carrots

Classic Pot Roast

A classic roasted, tender and juicy Pot Roast, with large chunks of soft potatoes and carrots, herbs, and of course…the gravy!
No ratings yet
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 3 hours
Servings: 6
Calories: 497kcal
Author: girlinspired
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Ingredients

  • 2-3 pound boneless beef chuck roast
  • 2-3 tablespoons canola or olive oil
  • 1/2 cup all-purpose flour
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 large onion diced into large wedges
  • 3-4 medium carrots cut on the diagonal into large chunks
  • 2 pounds yellow potatoes cut into halves or quarters depending on size
  • 3 cups beef broth
  • 1 sprig rosemary
  • parsley for garnish

Instructions

  • Preheat oven to 300°F.
  • Heat oil over medium in a large stock pot or Dutch oven
  • Combine flour, salt, and pepper. Coat roast on all sides with the flour mixture.
  • Brown all sides of the roast in the heated oil on the stovetop. Remove from the pot.
  • Add a bit more oil if needed and add carrots and onions to the pot.
  • Stir and cook for 3-4 minutes or until onions have softened and vegetables begin to form a little browning around the edges. Remove from heat.
  • Use a spatula to scrape up any browned bits from the bottom of the pot and stir into the vegetables. Add potatoes to the pot and place the browned roast over the top of the vegetables.
  • Add broth and rosemary to the pot. Cover with a lid.
  • Cook for about 3 hours or until the meat falls apart when pulled at gently with a fork.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 497kcal | Carbohydrates: 39g | Protein: 35g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 988mg | Potassium: 1339mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5115IU | Vitamin C: 33mg | Calcium: 65mg | Iron: 5mg

Filed Under: Food and Recipes, Main Course

The Best Breakfast Crepes

February 20, 2021 by girlinspired 36 Comments

Breakfast crepes are super simple and incredibly delicious! Thin, buttery, delicate french style pancakes with crisp edges are perfect for rolling, folding, and stacking! Fill them with your favorite sweet or savory fillings and enjoy them for breakfast, lunch, or yes, even dinner!

stack of round crepes on blue plate, strawberries to the side

Following this guide to the perfect crepe with a salted caramel filling needs to be next on your list! It’s the perfect menu item for a special occasion, breakfast in bed, or an after-dinner dessert. Once you get down this basic crepe recipe, you can make:

  • Chocolate Crepes with Fresh Raspberries
  • Lemon Crepe Cake
  • Boston Cream Pie Crepes
two crepes rolled with bananas and strawberries inside on a blue plate

What are breakfast crepes?

For the sake of argument, let’s say they’re pancake’s thinner more delicate cousin. Breakfast crepes have a similar flavor profile to pancakes but dare I say crepes are a bit more versatile because of how thin they are. This allows them to be folded and rolled, unlike a pancake.

They can be made sweet or savory depending on what you fill them with and can be served for anything from a fancy brunch to lazy weekend dinner. Some enjoy them filled with whipped cream and strawberries, while others enjoy them filled with scrambled eggs and sausage.

The only limit to how a crepe can be enjoyed is your imagination. They’re totally versatile, completely customizable, and a real treat!

A recipe for beginners

You may have seen crepes being made in restaurants by people using electric crepe makers and a wooden spreader. It’s kind of neat to watch, isn’t it?! If you don’t have all the gadgets (because I don’t know many that do) it’s all good, you absolutely don’t need them.

Making homemade crepes is so much easier than you think! Yes, they look all kinds of fancy, but they’re actually quite as simple as putting a handful of simple ingredients into a blender to create a smooth batter, and voila! The trick is to get them to their signature thinness and this breakfast crepe recipe will guide you every step of the way.

stack of round crepes on blue plate, strawberries to the side

Appliance Tips

Blender – This easy recipe requires the use of a blender if you have one. It’s as simple as tossing in all of your ingredients to make the batter. If you don’t have one, mixing by hand in a bowl is just fine.

Omelette pan – Use a non stick round pan. Small/medium in size is perfect. After trying all kinds of different pans, I highly recommend an omelette pan.

Spatula – You’ll need a spatula for flipping. A silicone spatula is great. An offset spatula also works, just be careful not to tear the crepe.

Ingredients

  • Flour – Regular all-purpose flour is all you need to hold the structure of the crepe.
  • Sugar – You don’t need much at all, but adds a subtle sweetness.
  • Baking powder – Traditional crepes use no leavening agent, so if you want to omit this, you can. I use it when I want to give my crepes a bit more body.
  • Salt – a bit to bring out the flavors.
  • Milk – This batter is not thick and should be on the thinner, runnier side. To avoid a thicker batter, use lighter milk. Add a bit of water to it if you’re using milk with higher fat content.
  • Eggs – Used as a binding agent.
  • Vanilla – A subtle hint of vanilla is never a bad idea!
  • Melted butter – The only way to achieve a buttery texture and crisp edges. Plus additional butter for cooking.

How to Make this Breakfast Crepes Recipe

Step 1: Combine all ingredients in a blender and blend just until smooth. Scrape down sides to make sure everything is incorporated, without over blending.

Step 2: Heat a bit of butter in your non-stick round pan. You will want to add more butter between every few crêpes to keep them from sticking. Pour a bit of batter from the blender while simultaneously rotating and spreading the batter into a thin layer across the pan.

Step 3: Watch the batter in the pan as it cooks.  As soon as the wetness disappears from the top of the crêpe, run a spatula around the edges and under to loosen it from the pan. Cook on the other side for just a few seconds longer before turning the crepe out onto a plate.

Cook all the crepes at once or, fill and sprinkle with powdered sugar and eat as you go!

It takes some practice to get the hang of pouring the batter into the pan with one hand while rotating the pan with the other to spread the batter into a smooth, thin pancake along the entire bottom of the pan. Watch this video for a visual on this crepe-making technique.

You may find your first few crepes are a bit of a disaster. That’s totally normal. Through trial and error, you’ll get it! And I mean, eating “ruined” crepes is really just an excuse to eat more crepes!

crepes folded in half and then in half again, stacked on blue plate with strawberry garnish

Can I make them ahead of time?

To make crepes ahead of time, stack with a sheet of waxed paper or parchment paper between each one.  Seal the stack in a large Ziploc bag.

What else can I fill breakfast crepes with?

Sweet

  • Butter and lemon
  • Nutella and bananas
  • Fruits and pastry cream
  • Maple syrup and powder sugar
  • Apple pie filling
  • cream cheese filling
  • ice cream

Savory

  • Scrambled eggs and bacon
  • Ham and cheese
  • Spinach and feta
  • Sausage and veggies

The sky is the limit! For a larger party or holiday meal, serve these crepes alongside our favorite Cheesy Egg Bake or German Pancake.

stack of round crepes on blue plate, strawberries to the side

Breakfast Crepes

A simple, delicious recipe to make perfect crepes at home!
5 from 2 votes
Print Pin Rate
Author: girlinspired
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Ingredients

  • 1 1/2 C. flour
  • 1 Tbs. sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 C. milk
  • 2 eggs
  • 1/2 tsp. vanilla
  • 2 Tbs. melted butter plus additional butter for cooking

Instructions

  • Combine all ingredients in a blender. Pulse until batter is smooth. Scrape down any dry flour stuck to the sides of the blender to ensure ingredients are evenly combined. Avoid over-running the blender as you do not want a lot of extra air in the batter.
  • Heat a bit of butter, an 1/8 tsp., in a small/medium omelette pan. You will want to add more butter between every few crêpes to keep them from sticking. Use a non-stick, round pan.  (I've tried all kinds of pans, even the "crêpe-pan" contraptions, but nothing works as well as a small omelette pan.)
  • Pour a bit of batter from the blender while simultaneously rotating and spreading the batter into a thin layer across the pan. It takes some practice to get the hang of pouring the batter into the pan with one hand while simultaneously rotating the pan with the other to spread the batter into a smooth, thin pancake along the entire bottom of the pan.
  • Cook the batter over med-low heat and use a silicone spatula for flipping. 
  • Watch the batter in the pan as it cooks.  As soon as the wetness disappears from the top of the crêpe, run a spatula around the edges and under to loosen it from the pan.
  • Cook on the other side for just a few seconds longer before turning the crepe out onto a plate.
  • Cook all the crepes at once or, fill and sprinkle with powdered sugar and eat as you go!
  • You can fill the crepes with anything from butter and lemon to Nutella and bananas to fruits and pastry cream. The sky is the limit.
Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

To make crepes ahead of time, stack with a sheet of waxed paper or parchment paper between each one.  Seal the stack in a large Ziploc bag.
 

Filed Under: Breakfast, Desserts, Food and Recipes Tagged With: crepe

Double Chocolate Chip Cookies

February 19, 2021 by girlinspired Leave a Comment

What’s better than a freshly baked batch of melt-in-your mouth Double Chocolate Chip Cookies?! I, for one, never get bored of them – they’re rich and chocolate-y, soft on the inside while slightly chewy on the outside.  Everything you could ever ask for you’ll find in this decadent cookie recipe!

stacked cookies with bite taken out of top cookie

These Double Chocolate Chip Cookies freeze exceptionally well which means that you can make larger batches to store away for whenever that chocolate cookie craving hits or to save you baking time during holidays and celebrations.

close up of hand holding double chocolate chip cookies

These addictive cookies make great homemade baked gifts too! Simply stack some cookies in cello bags with decorative ribbon and gift tags that can be given to teachers, loved ones and friends. 

Need more chocolate indulgence? Try our Bailey’s Chocolate Cheesecake Trifles or the absolute BEST Chocolate Cream Pie!

overhead photo of double chocolate chip cookies on parchment paper

Table of contents

  • Cookie Ingredients
  • How to Make these Chocolate Cookies:
  • More Recipes For The Cookie-Lover
  • How To Store These Double Chocolate Chip Cookies
  • Variations of This Double Chocolate Chip Cookie Recipe
  • Tips for Making Double Chocolate Chip Cookies

Cookie Ingredients

  • 1 ¼ cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 tablespoons cornstarch
  • ½ cup salted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1-2 teaspoons vanilla extract
  • 2 tablespoons heavy cream
  • ¾ cup semi-sweet chocolate chips, plus more to top the cookies if desired
ingredients set out for cookies in various scoops and bowls

How to Make these Chocolate Cookies:

Step 1: In a medium bowl, add the flour, cocoa powder, baking soda, baking powder, and cornstarch. Whisk together then set aside.

Step 2: In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed).  Add vanilla extract and eggs and beat together until combined. Use a rubber spatula to scrape the sides of the mixing bowl.

photo collage of dry ingredients in clear bowl, butter and sugars in white bowl, cookie dough with eggs in bowl, dry ingredients added to dough

Step 3: Turn the mixer on low and and gradually add half of the dry ingredients to the butter mixture. Beat until combined. Add half of the heavy cream and mix to combine.  Add in the remaining dry mixture and the remaining cream.

Step 4: Beat in the chocolate chips just until combined. Cover dough with plastic wrap and chill for 1 hour in the refrigerator.

photo collage showing cookie dough with cream being added in, then chocolate chips, then dough in bowl

Step 5: Preheat the oven to 350 degrees and line baking sheets with parchment paper. 

Step 6: Use a cookie scoop to make balls from the chilled dough.  Roll each ball between the palms of your hands for a smooth cookie.  Space 2” apart on prepared cookie sheets.

Step 7: Bake for 9 minutes and remove from the oven. Sprinkle several additional chocolate chips over the tops of the warm, baked cookies if desired.

photo collage of scooped, rolled, baked, and finished cookies on baking sheets with text overlay

Step 9: Transfer cookies to a cooling rack and allow to cool. Eat them up!!

More Recipes For The Cookie-Lover

  • Lofthouse Copycat Sugar Cookies
  • Cut Out Sugar Cookie Recipe
  • Peanut Butter Chocolate Chip Cookie Recipe
  • Pumpkin Chocolate Chip Cookies
  • Chewy Ginger Sugar Cookies
cookies on baking sheet

How To Store These Double Chocolate Chip Cookies

These cookies will last up to 5 days if stored in an airtight container either at room temperature or in your refrigerator.

They are also fabulous cookies to freeze as they’ll last as long as 5 months in the freezer. To freeze your cookies, allow them to completely cool once freshly baked, then place them on a lined tray (uncovered) till completely frozen. Once frozen, place your cookies in a ziploc bag to save you some space in the freezer and to prevent your baked cookies from sticking together.

You can also stack your cookies in an airtight container with sheets of parchment paper between each layer in the freezer. 

When you’re ready to enjoy your cookies, remove them from the freezer and allow them to reach room temperature before serving. 

Variations of This Double Chocolate Chip Cookie Recipe

If you’re interested in making an assortment of cookies from this recipe or prefer some variation using this recipe as a base, have a look below for some great options:

  • Add in some chopped nuts of your choice to give these cookies some crunch.
  • Swap the milk chocolate chips for white chocolate chips or caramel chunks. You could even include a combination of these together.
  • Add in some mini marshmallows into your cookie dough to create chocolate chip marshmallow cookies. 
  • Add a drizzle of melted chocolate (either white or dark chocolate) over your cooled cookies for added visual effect. 

Tips for Making Double Chocolate Chip Cookies

  • Don’t skip chilling your cookie dough prior to baking. The chilling of the dough is what helps to create a soft, chewy and pillowy cookie and helps to prevent it from flattening out during baking. 
  • To prepare these cookies ahead of time, consider making a batch of cookie dough the night before baking your cookies and store in your refrigerator, wrapped tightly in plastic wrap. 
  • You can also store cookie dough in the freezer for up to 3 months. Either wrap the entire batch of cookie dough tightly in plastic wrap to store OR freeze your cookie dough in balls that can then be stored in ziploc bags, easy for you to bake as many cookies as you wish whenever you want without having to thaw all of the dough. 
  • Roll your cookie dough into smooth balls prior to baking for a smooth cookie finish; otherwise, simply scoop dough straight onto the cookie sheets. 
  • Use a cookie scoop (like this one through my referral link) for uniform sized cookies and to ensure that your cookies all bake evenly.   

Double Chocolate Chip Cookies

Rich and chocolate-y, soft and chewy, these double chocolate chip cookies are everything you could ever want in a chocolate cookie.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 9 minutes
Chill Time: 1 hour
Servings: 20
Calories: 192kcal
Author: girlinspired
Prevent your screen from going dark

Ingredients

  • 1 ¼ cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 tablespoons cornstarch
  • ½ cup salted butter softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons heavy cream
  • ¾ cup semi-sweet chocolate chips plus more to top the cookies if desired

Instructions

  • In a medium bowl, add the flour, cocoa powder, baking soda, baking powder, and cornstarch. Whisk together then set aside.
  • In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add vanilla extract and eggs and beat together until combined. Use a rubber spatula to scrape the sides of the mixing bowl.
  • Turn the mixer on low and and gradually add half of the dry ingredients to the butter mixture. Beat until combined. Add half of the heavy cream and mix to combine. Add in the remaining dry mixture and the remaining cream.
  • Beat in the chocolate chips just until combined.
  • Cover dough with plastic wrap and chill for 1 hour in the refrigerator.
  • Preheat the oven to 350 degrees and line baking sheets with parchment paper.
  • Use a cookie scoop to make balls from the chilled dough. Roll each ball between the palms of your hands for a smooth cookie. Space 2” apart on prepared cookie sheets.
  • Bake for 9 minutes and remove from the oven. Sprinkle several additional chocolate chips over the tops of the warm, baked cookies if desired.
  • Transfer cookies to a cooling rack and allow to cool.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 192kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 117mg | Potassium: 116mg | Fiber: 2g | Sugar: 18g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

Filed Under: Desserts, Food and Recipes Tagged With: chocolate, cookies

Chili Mac

February 17, 2021 by girlinspired Leave a Comment

If you’re looking for a delicious spin on the classic macaroni and cheese, then you’re going to want to try this Chili Mac!

It’s comfort food in a bowl, perfect for anyone that enjoys a spicy kick to their meals without burning their mouth. 

spoon scooping Chili Mac from saucepan

Serve it bubbling hot from the oven as is or top it with a dollop of sour cream, sliced avocado or diced jalapeno. Since it’s loved by both kids and adults alike, it’s unlikely that you’ll have any leftovers but if you do, you’ll be pleased to know that it tastes just as good the day after.

overhead view of Chili Mac in saute pan with wooden spatula taking a scoop

More Pasta Dishes You’ll Love

  • Creamy Chicken Pasta With Sun-dried Tomatoes
  • Shrimp Pad Thai
  • Cheesy Tuna Casserole

Chili Mac Ingredients:

  • 1 tablespoon canola oil
  • ½ cup diced yellow onion
  • 1 pound ground beef
  • 1 packet chili seasoning
  • 10 oz. can Rotel tomatoes
  • 3 oz. tomato paste (1/2 of a small can)
  • 2 cups water
  • 1 1/2 cups elbow macaroni
  • 2 cups grated cheddar cheese
separate ingredients to make Chili Mac - ground beef, macaroni, grated cheese, diced onions, tomatoes, water, seasoning

How to Make this Chili Mac Recipe

Step 1: Heat oil in a 12 inch skillet over medium heat.  Saute onion in skillet until soft and translucent.

Step 2: Add ground beef and cook until the meat is no longer pink. Drain any excess fat.

Step 3: Add the chili seasoning and stir to distribute.

Step 4: Add Rotel tomatoes (including juice), tomato paste, and water.  Bring the mixture to a boil.

photo collage of steps to make Chili Mac - saute onion, add ground beef, add seasoning, add tomatoes - with text overlay

Step 5: Add the macaroni noodles, continuing to heat until everything is boiling.  Reduce heat to a simmer and cover with a lid.  Cook for 10 minutes until pasta is cooked all the way through.

Stir 6: Remove from heat.  Stir everything together. Stir in ½ cup of the cheese to distribute evenly.

photo collage showing steps to make Chili Mac - adding macaroni to pan, covering with lid, the cooked chili mac, and adding cheese - with text overlay

Step 7: Finally, spread the remaining cheese over the top and place the lid back onto the pan and let set for 2-3 minutes until the cheese has all melted.

overhead look at Chili Mac in saucepan with plates, forks, and grated cheese on counter

How to store your Chili Mac

Whether you have leftover chili mac or you plan on making a batch ahead of time, you have two options for storing this delicious dish:

In the refrigerator

Store in the refrigerator for 3-4 days in an airtight container once completely cooled.

In the freezer

This dish freezes well for up to 1 month in an airtight, freezer-safe container. Make sure that your cooked chili mac has completely cooled prior to freezing. To reheat, simply defrost overnight in the refrigerator or in the microwave (using a microwave-safe dish) on the defrost setting and then place your chili mac in a 350℉ preheated oven for about 30-35 minutes till hot and bubbly throughout. 

close up of chili mac

What are some other variations to Chili Mac and Cheese? 

I love this recipe as it is but variation is also good at times. Here are some ideas of how to adapt this Chili Mac:

  • Adding a can of red kidney beans (drained and rinsed) adds a little more bulk to this hearty meal and complements the existing flavors and textures. You could also use the beans as a substitute for meat in case you’d prefer a meatless Chili Mac.
  • A good way to get some added vegetables in this Chili Mac is by dicing a bell pepper and sauteeing it along with the onion. Corn is also another delicious veggie option to incorporate!
  • I’ve used cheddar cheese in this recipe but something like Pepper Jack, especially if you want a little extra kick of heat, is also a great option or alternative!
  • Macaroni pasta can be substituted for any other kind of short pasta that you may prefer or have on hand. Always check the cooking directions on the box if you use a different pasta though. If you do opt for larger shaped pasta that will absorb more liquid, you’ll need to add about ½ cup additional water and perhaps a little more seasoning (to taste) due to the dilution of the ingredients.  
  • If you’re not in the mood for ground beef, you can easily use ground chicken or turkey in this recipe. These meat alternatives are less fatty protein options so you won’t have as much grease to drain as you would using beef. 
  • If you enjoy spicy hot dishes, you can add crushed red pepper flakes or include hot sauce in the mix. 

More 30-Minute Meal Ideas:

  • Beef and Broccoli
  • Shrimp Pad Thai
  • Shrimp Ceviche

Tips for making the most delicious Chili Mac

  • While the Rotel tomatoes (aff) do add a lovely bit of spice to the dish, you can also make use of diced canned tomatoes instead if you wish. 
  • Make sure to drain excess fat once cooking the ground beef otherwise you could end up with a greasy dish owing to the naturally high fat content found in beef. You could also use 90% lean ground beef which will drastically reduce the amount of grease while still offering great flavor. 
  • Whatever cheese you opt for, stick to grating your cheese at home instead of buying pre-shredded cheese. Store bought shredded cheese usually has an anti-caking coating that prevents the cheese from melting smoothly.  
overhead view of Chili Mac in saute pan with wooden spatula taking a scoop

Chili Mac

This Chili Mac is comfort food in a bowl, the perfect blend between warm spicy chili and satisfying macaroni and cheese.
No ratings yet
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 6
Calories: 520kcal
Author: girlinspired
Prevent your screen from going dark

Ingredients

  • 1 tablespoon canola oil
  • ½ cup diced yellow onion
  • 1 pound ground beef
  • 1 paket chili seasoning
  • 10 oz. can Rotel tomatoes
  • 3 oz. tomato paste ½ of a small can
  • 2 cups water
  • 1 ½ cups elbow macaroni
  • 2 cups grated cheddar cheese

Instructions

  • Heat oil in a 12 inch skillet over medium heat. Saute onion in skillet until soft and
  • translucent.
  • Add ground beef and cook until the meat is no longer pink.
  • Drain any excess fat.
  • Add chili seasoning and stir to distribute.
  • Add Rotel tomatoes (including juice), tomato paste, and water. Bring the mixture to a boil.
  • Add the macaroni noodles, continuing to heat until everything is boiling. Reduce heat to a simmer and cover with a lid. Cook for 10 minutes until pasta is cooked all the way through.
  • Remove from heat. Stir in ½ cup of the cheese to distribute evenly.
  • Spread the remaining cheese over the top and place the lid back onto the pan and let set for 2-3 minutes until the cheese has all melted.
  • Serve.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 520kcal | Carbohydrates: 33g | Protein: 28g | Fat: 31g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 408mg | Potassium: 575mg | Fiber: 2g | Sugar: 5g | Vitamin A: 731IU | Vitamin C: 8mg | Calcium: 318mg | Iron: 3mg

Filed Under: Food and Recipes, Main Course Tagged With: chili, pasta

Homemade Chicken Stock

February 16, 2021 by girlinspired Leave a Comment

Homemade chicken stock is a flavorful and nutrient-dense liquid (some might even say it’s liquid gold) that is the perfect base for soups, stews, and sauces. Simmered long enough to extract all of the nutrients, this stock becomes a delicious broth perfect for sipping on its own. Made with just a handful of ingredients, this easy recipe is something you want to keep on hand to take you through the cooler months!

ingredients for homemade chicken broth covered in water in red stock pot and finished chicken broth in glass measuring cup

Using leftover herb-roasted chicken adds plenty of amazing flavor to this broth and is a great way to use up the entire chicken and its leftovers. Use the homemade broth for green chicken chili and chicken tortilla soup and notice the difference. You’ll never go back to store-bought again!

whole roasted chicken in black roasting pan with rainbow carrots and fresh herbs

What is Homemade Chicken Stock?

Most of us consider stock and broth to be the same thing or at the very least, interchangeable. Here’s the thing, although they both may be used in most recipes, they’re actually not the same! The difference is small, but depending on what you’re using it for, kind of important.

Stock and broth are both frequently used as a base for soups and stews. They’re easy to make, using only a handful of ingredients and they both freeze well.

So, here’s the scoop on how they differ. Homemade chicken stock is made with chicken bones (meat not necessarily included), carrots, onions and celery, and garlic. Usually simmered for a longer period of time to really infuse the water with nutrients from the bones, to get a deeper flavor from the aromatics as well as a darker, richer color. Stock is not usually seasoned.

What is Homemade Chicken Broth?

Chicken broth is made from the meat and not necessarily the bones. It is simmered with carrots, onions, and celery but it is also seasoned with whatever herbs and spices you’d like. The length of time it simmers is not as long, therefore it is lighter in color. Broth is used for soups, stews, sauces, and gravies but it’s also great sipped on its own.

What is Bone Broth?

Ok, but what about bone broth you ask? Bone broth is made when you simmer a combination of bones, meat and seasonings for an extended period of time (up to 24 hours), until all of the nutrition is extracted into a flavorful nutrient dense, protein and collagen filled cup of broth. It is used as a restorative tonic and an immune booster, and meant to be sipped on its own.

This homemade chicken stock recipe is a versatile combination of all of the above! It’s made with the bones vs. meat to create the base of a stock, and it is loaded with flavor like a broth. The simmer time can be anywhere from 1-24 hours, and as you know, the longer you simmer it, the more nutrients are extracted!

What do I do with a pot of stock?

Make a huge pot and store plenty to carry you through the winter. Add in some meat and other ingredients back into it for a delicious soup. Use it as a base for flavorful sauces and gravies or warm up your bones by sipping on a herb-infused cup of yummy broth to ward off cold and flu season.

Whether you call it a stock recipe or a homemade chicken broth recipe, this versatile liquid gold is a budget-friendly, highly nutritious addition to any kitchen!

Appliance info:

I typically use a large stock pot on the stove – one that is big enough to hold as much as I plan on making. You can also use a slow cooker or crock pot and simmer on high for a few hours or low for up to 24 hours.

Ingredients:

  • Bones of a whole chicken most of the meat removed (leftover herb-roasted chicken)
  • Yellow onion
  • Celery stalks (leaves and stems included)
  • Carrots (tops and greens are fine)
  • Rosemary sprigs
  • Kosher salt
  • Coarse black pepper
  • Dried oregano, parsley other herbs
  • Water

How to Make Homemade Chicken Stock:

Step 1: Remove any leftover meat from your chicken and prepare the bones. Use any pieces you might normally discard (fat, skin, gristle) and toss them into a bowl with the bones. All of that will add to the flavor.

Step 2: Add to a large stockpot, chopped onion, celery stalks, and carrots. A rough chop is just fine since we will strain the pieces out later – we just need them for flavor. You can use any of the trimmings from vegetables that you have used for other meals. Keeping a freezer friendly bag of veggie trimmings is a great way to reduce waste. Toss all of these trimmings into the stock pot. The only trimmings that I’ve found to overpower the medley of flavors in a chicken stock is fennel.

onions, celery and carrot tips, and rosemary in stock pot
chicken carcass layered on celerty tips and herbs in red stock pot

Step 3: Layer the chicken bones on top of the veggies and then add salt, pepper, oregano, and any other herbs or seasonings. Then, fill the pot with water to as much or as little as you’d like, depending on how much you’re making. I recommend filling your pot as full as possible. You can easily freeze extra stock; it comes in so handy!

ingredients for homemade chicken broth covered in water in red stock pot

Step 4: Bring the pot of water to a boil, then turn it down to a simmer and cover with a lid for at least 1 hour for good flavor. Remember, if you are looking to extract nutrients you will want to keep the stock simmering for at least 3 hours or up to 24 hours for maximum benefits. Keep the pot covered while simmering so that the water doesn’t evaporate. You can also add additional water while simmering if needed.

red stock pot on stovetop with a bit of chicken broth ingredients visible under the cracked lid

Pour the finished stock through a strainer and discard veggie trimmings or bones. Now sip away on this beautiful flavored liquid or use it in a variety of soups and recipes like green chicken chili and chicken tortilla soup.

The next time your kid asks for chicken noodle soup, skip the store-bought stuff; they’ll be pleasantly surprised!

finished homemade chicken broth in glass measuring cup with herbs
How do I store homemade chicken stock?

Refrigerate in a jar with a lid or an airtight container for 3-4 days. You can also freeze it for up to 6 months.

What is the easiest way to store leftover chicken stock?

I like to measure out four-cup servings and pour them into labeled Ziploc gallon-size freezer bags.

ingredients for homemade chicken broth covered in water in red stock pot

Homemade Chicken Broth

A rich and delicious blend of pure flavors and natural ingredients – homemade chicken broth is an easy and quintessential recipe for every kitchen.
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 4 hours
Servings: 10
Calories: 11kcal
Author: girlinspired
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Ingredients

  • bones of a whole chicken most of the meat removed
  • 1 yellow onion
  • 2 celery stalks leaves and stems included
  • 2 medium carrots tops and greens are fine
  • 2 rosemary sprigs
  • 2 teaspoons kosher salt
  • 1 teaspoon coarse black pepper
  • 1 teaspoon dried oregano, parsley other herbs
  • 8-12 cups water

Instructions

  • Prepare the chicken bones for use. Remove leftover meat. Any discarded pieces from a cooked chicken can be thrown in the pot to make the broth/stock (skin, grissle, fat, and bones).
  • Place roughly chopped onion, celery stalks, and carrots in a large stock pot. You can use any of the trimmings from vegetables that you used for other dishes. Wash the vegetables first, but carrot peelings, carrot stems and greens, celery greens, or any other vegetable trimmings can be added to the stockpot.
  • Layer vegetables and herbs in the stock pot. Layer the chicken bones on top of the vegetables.
  • Add salt, pepper, oregano, and any other herbs or seasonings.
  • Fill the pot with water. You can make as much broth as you'd like so fill it up!
  • Bring the pot of water to a boil, then turn it down to a simmer and cover with a lid.
  • Simmer for at least 1 hour, but up to 24 hours. 3-4 hours is a good amount of time to infuse a lot of flavor and nutrients into the broth. Keep the pot covered while simmering so that the water doesn't evaporate. Add additional water while simmering if needed.
  • When the broth is done simmering, pour it through a strainer to remove all of the vegetable and bone pieces.
  • Refrigerate in an airtight container for 3-4 days or freeze for up to 6 months.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 484mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2038IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg

Filed Under: Food and Recipes, Soups|Salads|Side Dishes Tagged With: broth, chicken

Rich, Homemade Tomato Bisque

February 15, 2021 by girlinspired 6 Comments

An aromatic bowl of Tomato bisque is one of life’s simple pleasures. It is a silky smooth tomato basil bisque brimming with infused flavor in every spoonful. This restaurant-quality soup is so easy to make with bold flavors that stand up to any grilled cheese. Top it off with homemade crispy croutons, and the option of smoky bacon, and this soup will elevate all your senses!

tomato bisque in white bowl with bacon, croutons, chives and drizzle of cream on top

For something a little extra special, skip the store bought package and make the easiest homemade sourdough croutons. They’re crispy, buttery, and seasoned with a bit of salt, parmesan, and parsley. You could add an easy Italian salad and/or a fresh pesto pasta salad on the side for a larger meal also.

white ladle scooping tomato bisque from white soup tureen

What is tomato bisque soup?

Get ready, because this is not your ordinary tomato soup! This simple bisque isn’t hard by any means, but what makes it so special is how it’s made and the flavors it produces.

The first step is roasting tomatoes with just a drizzle of olive oil and a sprinkle of salt and pepper. Roasting anything produces incredible flavors! We get a bit of smokiness, a beautiful char and all of those natural juices come out to play.

sprinkling salt and pepper over tomato wedges on sheet pan

Next, you’ve got sauteed garlic, onion, and red pepper flakes, which caramelize the onions and bring out all of that deliciousness. Wine, thyme, and fresh basil get added to the rich tomato base which is blended to a luxuriously thick and smooth texture. It is then finished off with a drizzle of heavy cream.

It is a soup meant to be sipped, savored, and thoroughly enjoyed!

Ok, but what is the difference between bisque and soup?

Bisque originated in France and was made popular in the US by Julia Childs. It started off as a soup only made with seafood. The shells of crustaceans such as lobster, crab, and shrimp would be used to make a broth. The meat was then added to the soup, along with wine and other flavorful ingredients. It would be finished off with heavy cream and sometimes butter! MMMmmmm.

What sets a bisque apart from other soups is its deep flavors coming from using even parts of the ingredients you can’t eat, the use of wine and cream, and of course, its fancy name.

The evolution of tomato bisque

Across time and place, as it happens, food evolves and it was no longer just seafood bisque. These days bisque also includes vegetable bisque. Enter this incredible tomato bisque recipe.

It’s safe to say that all bisques are generally considered soup, but not all soup is considered a bisque!

overhead view of tomato bisque in white bowl; croutons, bacon, and chives on top of the soup and also in bowls to the side

A great recipe for beginners

If you’ve never made a bisque but are looking for a special dish to serve a crowd, or just want to fancy up your tomato soup and grilled cheese game, this is a great recipe to start with. It is easy to follow, uses simple ingredients, and really guides you on how to properly prepare a bisque with delicious buttery homemade sourdough croutons.

In the end, you’ve got one of the most delicious, harmonious tomato soups you’ll ever have. Grilled cheese or not!

Appliance Tips:

Immersion blender – You can get by with a blender, especially if it’s a high-speed blender. It will absolutely do the trick. However, the beauty of the immersion blender, is that everything remains in one pot. There is no transferring from pot to blender and back to the pot again.

Ingredients:

  • Roma tomatoes – Also known as plum tomatoes, these typically have more flesh and less juice. You still want to look for the more ripe tomatoes as they’ll have more flavor. And if it’s mid-summer and you have garden fresh tomatoes, you’re really in for a treat!
  • Salt and pepper – to taste
  • Olive oil – Used mostly for roasting the tomatoes and a bit for the saute.
  • Crushed red pepper flakes – Adds a subtle heat.
  • Garlic – minced
  • Yellow onion – diced
  • Red wine – Cabernet Sauvignon, Petit Syrah, etc.
  • Diced tomatoes – Canned (or if you’ve jarred your own tomatoes)
  • Thyme – dried
  • Fresh basil – roughly chopped
  • Water
  • Heavy cream – The weight of heavy cream gives the texture and body you are looking for in a bisque.
  • Optional toppings – chopped bacon, chives, or green onions, homemade sourdough croutons
ingredients for tomato bisque - set out on cutting board and counter - tomatoes, onion, herbs, garlic, oil with text overlay

How to Make This Tomato Bisque Soup Recipe:

Step 1: Preheat the oven and prepare tomatoes for roasting. You’ll want to take out most of the extra seeds and juices. Place on a shallow pan and coat with olive oil and sprinkle with salt and pepper. Roast, flipping them half way.

roasted tomatoes on baking sheet

Step 2: While tomatoes are roasting, place olive oil, garlic, red pepper flakes, and diced onion in a large cooking pot or Dutch oven. Saute until garlic is fragrant and onion is tender and just beginning to caramelize. Add wine and dried thyme and continue to saute a little while longer. After the alcohol has simmered down (about 2 minutes), go ahead and add the canned tomatoes.

photo collage showing steps of sauteeing onion and garlic, adding wine, and adding canned tomatoes - with text overlay

Step 3: Once tomatoes are done roasting, pour all of the contents into the pot with the garlic and onions. Add fresh basil, and water. Bring to a boil and reduce heat to low. Cover with a lid and simmer.

tomatoes and herbs piled in pot, grey linen

Step 4: Remove soup from heat. Puree with an immersion blender. If you are using a countertop blender, you’ll need to work in batches. Be careful of splatter, it’s hot!

blender with pureed tomato bisque

Step 5: Add heavy cream to taste and serve immediately.

It’s perfect for serving as an appetizer to a crowd on a special occasion or simple enough for a weeknight dinner.

Add sliced green onions or chives, some cooked bacon crumbles, or some crunchy homemade croutons to your table, and allow everyone to garnish their own!

white bowl loaded with tomato bisque, croutons, bacon, and chives
Can I store leftovers?

Lucky for you yes! Store in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Allow cooling completely before storing.

How to reheat tomato bisque?

You can reheat on the stove or the microwave. If it is frozen, allow it to thaw in the fridge overnight.

white bowl loaded with tomato bisque, croutons, bacon, and chives

Tomato Bisque

This silky smooth tomato bisque is brimming with infused flavor in every spoonful.
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Servings: 12
Calories: 127kcal
Author: girlinspired
Prevent your screen from going dark

Ingredients

Tomato Bisque Ingredients

  • 3 pounds Roma tomatoes
  • salt and pepper to taste
  • 1/4 cup + 3 tablespoons olive oil
  • 1/2 teaspoon crushed red pepper flakes
  • 5 cloves garlic minced
  • 1 large yellow onion diced
  • 1/3 cup red wine Cabernet Sauvignon, Petit Syrah, etc.
  • 1 quart canned, diced tomatoes
  • 1/2 teaspoon dried ground thyme
  • 1 cup fresh basil roughly chopped
  • 4 cups water
  • 1/2-3/4 cup heavy cream

Optional Toppings

  • chopped, cooked bacon
  • chives or green onions chopped
  • homemade sourdough croutons

Instructions

  • Preheat oven to 400°F.
  • Half and pit the tomatoes, scooping out most of the extra seeds and juices.
  • Spread tomatoes in a shallow pan and coat with 1/4 cup olive oil. Sprinkle with salt and pepper.
  • Roast tomatoes for 40 minutes, turning halfway through.
  • While tomatoes are roasting, place 3 tablespoons of olive oil, garlic, red pepper flakes, and diced onion in a large cooking pot or Dutch oven.
  • Saute over medium-low heat until garlic is fragrant and onion is tender and beginning to caramelize (4-5 minutes).
  • Add wine and dried thyme. Saute 2-3 minutes longer.
  • Pour roasted tomatoes (including skins and juices) into the cooking pot. Add canned tomatoes, fresh basil, and 4 cups of water.
  • Bring soup to a boil. Reduce heat to low and simmer for 40-50 minutes (or longer), covered.
  • Remove soup from heat. Puree with an immersion blender or transfer in batches to a countertop blender and blend. (Be careful the hot soup does not splatter).
  • Add heavy cream to taste and serve immediately.
  • Add chives, bacon, and/or croutons when serving. You can also drizzle a bit more heavy cream into the bowl of soup.
Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

Tomato bisque can be stored in an airtight container in the refrigerator for 3-5 days.  You can make the soup ahead of time – do not add cream until you’ve reheated it and are ready to serve.
 
*Nutrition information does not include calculations for toppings.

Nutrition

Calories: 127kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 120mg | Potassium: 547mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1392IU | Vitamin C: 25mg | Calcium: 57mg | Iron: 2mg
 

Filed Under: Food and Recipes, Soups|Salads|Side Dishes Tagged With: bacon, croutons, dinner party, soup, tomato

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