Dinner/Lunch Archives - A Beautiful Mess

Enoki Mushrooms

Emma Chapman — Thu, 28 Mar 2024 13:01:00 +0000

Enoki mushrooms are thin Japanese mushrooms I sometimes see at bigger grocery stores, but most often find at Asian markets. These mushrooms are skinny and come in bundles. They are delicious and super versatile and can be prepared a number of different ways. This enoki mushroom recipe is super simple with only a few ingredients and it takes less than 10 minutes to make.

Enoki mushrooms can also be be used in stir fries, ramen, soups or as an ingredient in other recipes, like dumplings. It is not recommended to eat them raw, but other than that there are many ways to prepare them and use them.

Related: Next up, try homemade miso soup, dumpling soup, or homemade hoisin sauce. Also, this spicy enoki mushroom recipe looks delicious!

Ingredients

Enoki mushrooms
Sesame oil
Soy sauce
Siracha

I like to serve this over steamed rice with a few thinly sliced scallions on top too!

Directions

Cut about one inch off the bottom of the mushrooms, removing any roots or debris. Then wash and pat dry the mushrooms, separating the bundles some as you do.

Heat the oil in a small saucepan over medium heat. Add the mushrooms and turn frequently, cooking for about 2-3 minutes. Then pour in the soy and sriracha, coating the mushrooms. Turn them a few times so all sides of each small bundle get cooked.

Serve over steamed rice with a few chopped scallions on top.

More Cooking Methods

If you choose to add these to a soup or ramen, cook for at least 3 minutes in the hot broth until they begin to soften.
To bake, you can drizzle in a little sesame oil and bake in a foil packet at 400°F (204°C) for 10-12 minutes.
Add these to any stir-fry, cooking with other ingredients in hot oil for at least 2-3 minutes until softened.

More Mushroom Recipes

Frequently Asked Questions

Are enoki mushrooms safe to eat raw?

Goulash

Emma Chapman — Tue, 26 Mar 2024 13:02:00 +0000

Growing up in the Midwest, I have a few vivid memories of goulash. It was a weeknight dinner recipe that my friend’s parents made, and I remember having it at their house when I was sleeping over. If you’ve never had American goulash, it’s sort of like a thicker, stew-like homemade Hamburger Helper. It’s flavorful, rustic and very comforting.

My understanding is that Hungarian goulash is not all that different, but this is recipe is the American version I’ve had growing up. It’s easy to make and can be customized to your family’s preferences.

Related: Next up, try Hamburger Soup, Stuffed Peppers or Tater Tot Casserole.

Ingredients

Olive oil
Onion
Carrots
Garlic
Ground beef
Crushed tomatoes
Diced tomatoes
Chicken stock
Worcestershire sauce
Italian seasoning
Macaroni noodles
Cheese – mozzarella or cheddar
Chives or parsley

Directions

Chop up the onion and carrots. Mince the garlic. In a large pot, heat the olive oil over medium heat and cook the onions, carrots, and garlic until softened (2-3 minutes).

Remove from the pot. Then, in the same pot, cook the ground beef until no pink remains. Then add the vegetables back in.

Add the crushed tomatoes, diced tomatoes, chicken stock, Worcestershire sauce and Italian seasoning. Bring this mixture to a low boil. Add the noodles and cook until al dente, around 10 minutes, with the pot covered.

Check the noodles and if done taste the goulash and add any salt and pepper you feel it needs. Turn the heat off and stir in the shredded cheese. Top with a few chopped fresh chives or parsley just before serving.

Tips and Substitutions

You could easily swap the ground beef with another ground meat like turkey or chicken to lighten this recipe up some.
If you want to add some spice or heat, add a 1/4 teaspoon or more of cayenne or red pepper flakes.
You can use other noodle shapes beyond elbow macaroni. However, it may change the cook time as you’ll want the noodles to cook in the stock to al dente. Check the package directions for cook times.
You can store leftover goulash in an airtight container in the refrigerator for at least 3 days. Rewarm on the stove top or in the microwave.

More Great Recipes

Goulash

A hearty and comforting stew similar to homemade Hamburger Helper

Course Main Course

Cuisine American

Keyword Goulash, ground beef

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 511kcal

Author Emma Chapman

Ingredients

1 tablespoon olive oil
½ onion
2 carrots
4 cloves garlic
1 pound ground beef
28 ounces crushed tomatoes
14.5 ounces diced tomatoes
2 cups chicken stock
1 tablespoon Worcestershire sauce
1 tablespoon Italian seasoning
8 ounces macaroni noodles
1 cup mozzarella cheese
1 tablespoon chives

Instructions

Chop up the onion and carrots. Mince the garlic.
In a large pot, heat the olive oil over medium heat and cook the onions, carrots, and garlic until softened (2-3 minutes). Remove from the pot.
Then, in the same pot, cook the ground beef until no pink remains.
Then add the vegetables back in.
Add the crushed tomatoes, diced tomatoes, chicken stock, Worcestershire sauce and Italian seasoning. Bring this mixture to a low boil.
Add the noodles and cook until al dente, around 10 minutes, with the pot covered.
Check the noodles and if done taste the goulash and add any salt and pepper you feel it needs.
Turn the heat off and stir in the shredded cheese. Top with a few chopped fresh chives or parsley just before serving.

Notes

You could easily swap the ground beef with another ground meat like turkey or chicken to lighten this recipe up some.

If you want to add some spice or heat, add a 1/4 teaspoon or more of cayenne or red pepper flakes.

You can use other noodle shapes beyond elbow macaroni. However, it may change the cook time as you’ll want the noodles to cook in the stock to al dente. Check the package directions for cook times.

You can store leftover goulash in an airtight container in the refrigerator for at least 3 days. Rewarm on the stove top or in the microwave.

Nutrition

Baked Ziti

Emma Chapman — Tue, 19 Mar 2024 13:06:00 +0000

This baked ziti recipe is essentially a casserole that is incredibly easy to make and tastes similar to classic lasagna. This is a great option for weeknight dinner that may leave enough leftovers for lunch the next day, too.

This baked ziti has layers of noodles, marinara with sausage and plenty of cheese. This is a comforting meal that comes together quickly and everyone will love!

Related: If you love this recipe, next up, try Overnight No-Boil Lasagna

Ingredients

Ziti noodles
Sausage
Olive oil
Onion
Garlic
Marinara sauce
Salt
Cayenne
Italian seasoning
Mozzarella
Parmesan

Directions

Finely chop the onion and mince the garlic. In a large saucepan, heat the oil over medium heat and cook the onion and garlic until softened, 2 minutes. Then remove from the pan.

In the same pan, brown the sausage until no pink remains. Then add back in the onion and garlic plus marinara sauce, salt, cayenne and Italian seasoning. Turn the heat off.

Meanwhile, cook the noodles according to the package directions for al dente. Drain, then mix into the marinara sauce mixture. Add in half of the shredded mozzarella and Parmesan.

Lightly oil a 9×13 pan. Add the mixture to the pan. Top with the remaining cheese. Cover with aluminum foil and bake at 350°F (177°C) for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes until the edges begin to bubble.

Top with a few chopped herbs such as parsley, cilantro or chives. Serve warm.

Tips for Making

While I have used ziti noodles in this recipe, they could easily be replaced/substituted with the same amount (16 ounces) of a similar shaped noodle such as rigatoni, penne, or even bow ties.
I love marinara sauce for this recipe, but any flavorful tomato sauce will work, including if you’d like to use a homemade tomato sauce.
If you’d like to substitute the sausage for another ground meat such as beef or turkey, you can!
Save any leftovers by covering the casserole pan in plastic wrap or aluminum foil and refrigerating for at least 3 days. Rewarm in the microwave.

More Delicious Pasta Recipes

Baked Ziti

Baked ziti is an easy to make casserole that tastes similar to classic lasagna.

Course Main Course

Cuisine American, Italian

Keyword casserole, pasta

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 614kcal

Author Emma Chapman

Equipment

9×13 casserole pan

Ingredients

16 ounces ziti noodles
1 pound sausage
2 teaspoons olive oil
½ onion
4 cloves garlic
24 ounces marinara sauce
½ teaspoon salt
¼ teaspoon cayenne
1 tablespoon Italian seasoning
16 ounces mozzarella cheese
½ cup Parmesan cheese
2 tablespoons parsley optional

Instructions

Finely chop the onion and mince the garlic.
In a large saucepan, heat the oil over medium heat and cook the onion and garlic until softened, 2 minutes. Then remove from the pan.
In the same pan, brown the sausage until no pink remains.
Then add back in the onion and garlic plus marinara sauce, salt, cayenne and Italian seasoning. Turn the heat off.
Meanwhile, cook the noodles according to the package directions for al dente.
Drain, then mix into the marinara sauce mixture.
Add in half of the shredded mozzarella and Parmesan.
Lightly oil a 9×13 pan. Add the mixture to the pan. Top with the remaining cheese.
Cover with aluminum foil and bake at 350°F (177°C) for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes until the edges begin to bubble.
Top with a few chopped herbs such as parsley, cilantro or chives (optional). Serve warm.

Notes

While I have used ziti noodles in this recipe, they could easily be replaced/substituted with the same amount (16 ounces) of a similar shaped noodle such as rigatoni, penne, or even bow ties.

I love marinara sauce for this recipe, but any flavorful tomato sauce will work, including if you’d like to use a homemade tomato sauce.

If you’d like to substitute the sausage for another ground meat such as beef or turkey, you can!

Save any leftovers by covering the casserole pan in plastic wrap or aluminum foil and refrigerating for at least 3 days. Rewarm in the microwave.

Nutrition

Enchilada Sauce

Emma Chapman — Thu, 14 Mar 2024 13:04:00 +0000

Enchiladas can be such a great weeknight dinner—and the key is great enchilada sauce. We will often change up what goes inside the enchiladas, like if they are mostly beans and cheese, stir fried vegetables, or cooked ground beef or chicken. And I’ll even change up if I use corn tortillas or flour. But this is my go-to homemade red enchilada sauce. It’s simple, flavorful and made of mostly self stable ingredients.

This enchilada sauce recipe is a classic. No matter what you like to fill your enchiladas with, top them with this sauce and some shredded cheese and you’ve got dinner made!

Related: If you love this classic (red) enchilada sauce, you may also like Creamy White Sauce Vegetable Enchiladas or Chicken Verde Enchiladas.

Ingredients

Butter
All-purpose flour
Chili powder
Cumin
Garlic powder
Onion powder
Oregano
Salt
Tomato paste
Stock – I usually use chicken stock
Lime

Directions

In a small to medium pot, melt the butter over medium heat. Whisk in the flour, this will make a thick paste. Turn the heat down to low and quickly add in the other spices, salt and tomato paste. Cook for another 30 seconds, this will make a very fragrant and thick paste.

Now whisk in the stock. Turn the heat up just a little and continue to whisk until the sauce thickens. Remove from heat and stir in the lime juice. Taste and add more salt if you feel it needs it.

You can use this sauce right away or store in an airtight container in the refrigerator for at least five days. You could also choose to freeze this homemade enchilada sauce.

Tips for Making

This sauce comes together quickly, so it’s best to have all your ingredients ready and measured out before you begin. The aim is to toast the spices and tomato paste, not burn them.
If you feel the sauce isn’t thickening up to your liking, you can whisk together 1 teaspoon cornstarch with 2 teaspoons of water, then pour this into the sauce and continue to cook (before adding the lime juice) until it thickens to the level you prefer. I like my enchilada sauce thick enough to coat a spoon, but not like syrup, so I rarely find this necessary.
If you want to make this vegan, you can swap the butter for oil and the chicken stock for vegetable stock. Sometimes, I will use vegetable stock anyway, if I have it on hand. I think both work well in this recipe.
If you want to add more heat than the chili powder provides, try adding 1/4 teaspoon cayenne or blending a chipotle pepper into the sauce.

More Homemade Sauce Recipes

Enchilada Sauce

This red enchilada sauce is a classic and comes together in about 5 minutes!

Course condiment

Cuisine American, Mexican

Keyword sauce

Prep Time 2

Cook Time 3

Total Time 5

Servings

Calories 65kcal

Author Emma Chapman

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon oregano
¼ teaspoon salt
3 tablespoons tomato paste
2 cups chicken stock
½ lime

Instructions

In a small to medium pot, melt the butter over medium heat.
Whisk in the flour, this will make a thick paste.
Turn the heat down to low and quickly add in the other spices, salt and tomato paste. Cook for another 30 seconds, this will make a very fragrant and thick paste.
Now whisk in the stock. Turn the heat up just a little and continue to whisk until the sauce thickens.
Remove from heat and stir in the lime juice.
Taste and add more salt if you feel it needs it.

Notes

This recipe will make about 2 cups of sauce. Typically, I use about one cup for a pan of enchiladas, so I will freeze the second cup to use for another meal. You can cut this recipe in half if you don’t want leftover sauce.

This sauce comes together quickly, so it’s best to have all your ingredients ready and measured out before you begin. The aim is to toast the spices and tomato paste, not burn them.

If you feel the sauce isn’t thickening up to your liking, you can whisk together 1 teaspoon cornstarch with 2 teaspoons of water, then pour this into the sauce and continue to cook (before adding the lime juice) until it thickens to the level you prefer. I like my enchilada sauce thick enough to coat a spoon, but not like syrup, so I rarely find this necessary.

If you want to make this vegan, you can swap the butter for oil and the chicken stock for vegetable stock. Sometimes, I will use vegetable stock anyway, if I have it on hand. I think both work well in this recipe.

If you want to add more heat than the chili powder provides, try adding 1/4 teaspoon cayenne or blending a chipotle pepper into the sauce.

Nutrition

Buffalo Sauce

Emma Chapman — Wed, 06 Mar 2024 14:00:00 +0000

This homemade buffalo sauce recipe is simple and yet everything you need in a hot and spicy sauce. Buffalo sauce is different from hot sauce as it also contains butter and a few other ingredients, making it just a little more balanced, although still plenty spicy, and this helps the sauce coat food items like chicken wings.

It is believed buffalo sauce was invented by Anchor Bar in Buffalo, N.Y. They used this sauce on their famous buffalo wings.

Related: If you love buffalo sauce, try my Buffalo Chicken Dip—it’s so good!

Ingredients

Hot sauce – like Frank’s
Butter
Vinegar
Worcestershire
Cayenne
Garlic powder
Onion powder
Salt and pepper

Directions

In a small to medium size pot, add all the ingredients. Whisk together over low to medium heat until everything is well combined. Taste and if you want think it needs more salt or cayenne go for it.

You can use this buffalo sauce right away. I usually do as I’ll make it while we have air fryer wings cooking. This recipe will make around 1 cup of sauce, so I often have enough to use for two different batches of wings or other recipes I may want to use this on.

You can store this sauce in an airtight container in the refrigerator for at least five days but likely longer. It will thicken and could even solidify some while stored as the butter will solidify at colder temperatures. If needed, just rewarm the sauce in the microwave or stovetop before use.

Tips for Making

If you need to make this dairy-free you can substitute the butter for a non-dairy or vegan-friendly substitute, including margarine.
Sometimes I will add a teaspoon or more of honey to this recipe to mellow the heat just a little.
Sometimes I will use apple cider vinegar instead of white vinegar in this recipe to deepen the flavor just a little.

Serving Suggestions

Baked Chicken – Drizzle over for some heat!
Air Fryer Chicken Tenders – Great as a dipping sauce
Crispy Air Fryer Wings
And if you do make wings, you may also want Chick-fil-A sauce or homemade ranch for dipping the coated buffalo wings into.
Air Fryer Chicken

Buffalo Sauce

Course condiment

Cuisine American

Keyword buffalo chicken

Cook Time 5

Total Time 5

Servings

Calories 142kcal

Author Emma Chapman

Ingredients

⅔ cup hot sauce Frank's
⅓ cup butter
1 tablespoon vinegar
¼ teaspoon Worcestershire sauce
¼ teaspoon cayenne
¼ teaspoon garlic powder
¼ teaspoon onion powder
salt and pepper

Instructions

In a small to medium size pot, add all the ingredients.
Whisk together over low to medium heat until everything is well combined. Taste and if you want think it needs more salt or cayenne go for it.
You can use this buffalo sauce right away. I usually do as I’ll make it while we have air fryer wings cooking.

Notes

This recipe will make around 1 cup of sauce, so I often have enough to use for two different batches of wings or other recipes I may want to use this on.

If you need to make this dairy-free, you can substitute the butter for a non-dairy or vegan-friendly substitute, including margarine.

Sometimes I will add a teaspoon or more of honey to this recipe to mellow the heat just a little.

Sometimes I will use apple cider vinegar instead of white vinegar in this recipe to deepen the flavor just a little.

Nutrition

Vegetable Soup

Emma Chapman — Tue, 05 Mar 2024 14:03:00 +0000

Vegetable soup is one of those recipes that can be customized in so many ways that it almost doubles as a way to clean out your refrigerator. I also love vegetable soup in the colder weather months as I do tend to love salad, but a cold salad just doesn’t sound as good as a warm and filling bowl of soup.

This vegetable soup recipe is a great meal all on its own or you could serve this with toast, crackers, or a grilled cheese sandwich.

Related: Want more vegetable based soup ideas? Next up, try butternut squash soup, pea soup, cauliflower soup or broccoli cheddar soup.

Ingredients

Olive oil
Butter
Onion
Garlic
Salt and pepper
Sweet potato
Carrots
Italian seasoning
Cayenne
Vegetable broth
Bay leaves
Diced tomatoes
Green beans
Zucchini
Parsley
Lemon
Parmesan cheese

Directions

Prep the vegetables. Dice the onion. Mince the garlic, Peel and cube the sweet potato. Chop up the carrots (peel first if necessary). Remove the ends of the green beans and chop. Cut up the zucchini. And finely chop the parsley.

In a large pot, melt the olive and butter over medium heat. Cook the onions in the fat, seasoning with a little salt and pepper for a minute or two until softened. Then add the garlic and cook another minute or two. Add the sweet potatoes, carrots, Italian seasoning, cayenne, broth, and bay leaves. Reduce the heat to a strong simmer, cover and cook for 20-25 minutes until the potatoes are soft.

Now add the diced tomatoes, green beans and zucchini. Season with a little more salt and pepper. Cover again and cook another 10-15 minutes until the green beans are bright green and have softened.

Remove the bay leaves. Taste and add any additional salt and pepper. Turn off the heat and stir in the parsley and lemon juice. Sprinkle on the Parmesan cheese when serving.

Tips for Making

If you’d like to make this vegan-friendly, simply omit the butter (use all oil instead) and either skip the Parmesan cheese or use a vegan alternative.
While these are the vegetables I tend to use in this vegetable soup recipe, you can certainly change it up! Just keep in mind the amount of time the vegetables you use will need to cook in broth in order to be cooked (soft) enough to enjoy.
If you want to add more plant-based protein to this soup, throw in a can of drained chickpeas at the same time you add the green beans.
If you want to add some noodles or rice to this soup, feel free! You can add them uncooked with enough time to cook in the broth or you can add them at the end once they are already cooked.

More Soup Recipes

Vegetable Soup

Course Soup

Cuisine American

Keyword soup

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 209kcal

Author Emma Chapman

Ingredients

1 tablespoon olive oil
1 tablespoon butter
salt and pepper
½ onion
4 cloves garlic
1 sweet potato
2 carrots
2 teaspoons Italian seasoning
¼ teaspoon cayenne
4 cups vegetable broth
2 bay leaves
14.5 ounces diced tomatoes 1 can
1 cup green beans
1 zucchini
2 tablespoons parsley
1 lemon
¼ cup Parmesan cheese

Instructions

Prep the vegetables. Dice the onion. Mince the garlic, Peel and cube the sweet potato. Chop up the carrots (peel first if necessary). Remove the ends of the green beans and chop. Cut up the zucchini. And finely chop the parsley.
In a large pot, melt the olive and butter over medium heat. Cook the onions in the fat, seasoning with a little salt and pepper for a minute or two until softened.
Then add the garlic and cook another minute or two.
Add the sweet potatoes, carrots, Italian seasoning, cayenne, broth, and bay leaves. Reduce the heat to a strong simmer, cover and cook for 20-25 minutes until the potatoes are soft.
Now add the diced tomatoes, green beans and zucchini. Season with a little more salt and pepper. Cover again and cook another 10-15 minutes until the green beans are bright green and have softened.
Remove the bay leaves. Taste and add any additional salt and pepper.
Turn off the heat and stir in the parsley and lemon juice.
Sprinkle on the Parmesan cheese when serving.

Notes

If you’d like to make this vegan-friendly, simply omit the butter (use all oil instead) and either skip the Parmesan cheese or use a vegan alternative.

While these are the vegetables, I tend to use in this vegetable soup recipe you can certainly change it up! Just keep in mind the amount of time the vegetables you use will need to cook in broth in order to be cooked (soft) enough to enjoy.

If you want to add more plant-based protein to this soup, throw in a can of drained chickpeas at the same time you add the green beans.

If you want to add some noodles or rice to this soup, feel free! You can add them uncooked with enough time to cook in the broth or you can add them at the end once they are already cooked.

Nutrition

Hoisin Sauce

Emma Chapman — Sat, 02 Mar 2024 14:07:00 +0000

Salty and sweet, this homemade hoisin sauce is your secret ingredient for so many different Asian-inspired dishes. You can use hoisin as a glaze, as a stir fry sauce, as a dipping sauce, and more!

While there’s nothing wrong with store-bought hoisin, it’s SO easy to make your own you’ll never go back! This also gives you the chance to customize this sauce to your preferences.

Related: Next up, try our homemade stir fry sauce and easy spring roll sauces.

Ingredients

Soy sauce
Molasses
Sesame oil
Rice vinegar
Peanut butter
Garlic
Ginger
Sriracha
Cornstarch + water

Directions

Mince the garlic. Peel and mince the ginger.

In a small pot, heat the sesame oil over medium heat. Add the garlic and ginger and cook for one minute until very fragrant. Then turn the heat down to low and add the soy sauce, molasses, rice vinegar, peanut butter, and sriracha. Whisk to combine.

In a small bowl or glass, whisk together the cornstarch and water to create a slurry. Pour this into the sauce and stir until it begins to thicken (1-2 minutes). Remove from heat.

Tips for Making

While I most often use natural peanut butter for this recipe, it’s not traditional. Soybean paste would be ideal. But this is not an ingredient I see very often at the grocery stores I shop at, and not something I tend to have on hand. So, if you are like me then natural peanut butter or almond butter are great alternatives.
If you can’t have soy sauce, tamari or coconut aminos are a pretty good alternative.
I find mincing the garlic and ginger is easy to do with a cheese grater or microplane.
Store homemade hoisin sauce in an airtight container in the refrigerator for at least a week but likely longer.

Serving Suggestions

Use this sauce as a glaze on air fryer chicken wings.
This goes great with fresh spring rolls.
Use this in your next homemade stir fry.
Use hoisin to glaze air fryer salmon.
Use as a sauce or glaze on air fryer tofu.

Hoisin Sauce

Salty and sweet homemade hoisin sauce makes a great glaze, dipping sauce and more!

Course condiment

Cuisine Asian

Keyword sauce

Prep Time 5

Cook Time 5

Total Time 10

Calories 436kcal

Author Emma Chapman

Ingredients

¼ cup soy sauce
2 tablespoons molasses
2 teaspoons sesame oil
1 tablespoon rice vinegar
2 tablespoons peanut butter
2 cloves garlic
2 teaspoons ginger
1 teaspoon sriracha
1 teaspoon cornstarch
1 tablespoon water

Instructions

Mince the garlic. Peel and mince the ginger.
In a small pot, heat the sesame oil over medium heat. Add the garlic and ginger and cook for one minute until very fragrant.
Then turn the heat down to low and add the soy sauce, molasses, rice vinegar, peanut butter, and sriracha. Whisk to combine.
In a small bowl or glass, whisk together the cornstarch and water to create a slurry.
Pour this into the sauce and stir until it begins to thicken (1-2 minutes). Remove from heat.

Notes

While I most often use natural peanut butter for this recipe, it’s not traditional. Soybean paste would be ideal. But this is not an ingredient I see very often at the grocery stores I shop at, and not something I tend to have on hand. So, if you are like me then natural peanut butter or almond butter are great alternatives.

If you can’t have soy sauce, tamari or coconut aminos are a pretty good alternative.

I find mincing the garlic and ginger is easy to do with a cheese grater or microplane.

Store homemade hoisin sauce in an airtight container in the refrigerator for at least a week but likely longer.

Nutrition

Mole Sauce

Emma Chapman — Thu, 29 Feb 2024 14:08:00 +0000

Mole sauce is a traditional Mexican sauce that can be served many different ways, including over meat such as chicken, in place of enchilada sauce, or as more of a dessert when served over fried plantains. While I think of it as savory, it does have a few ingredients that make it sweet as well. Mole sauce is one of those recipes whose flavor profile is complex and adds a ton of interest to any meal.

This version can be made in about 20 minutes with pretty basic ingredients you can find at most grocery stores.

Related: Looking for more great sauce recipes? Next up, try 3 easy spring roll sauces, stir fry sauce, chipotle sauce or cheese sauce.

Ingredients

Sweet onion
Olive oil
Garlic
Chili powder
Cumin
Cinnamon
Salt
Cilantro
Chicken broth
Chipotle peppers
Peanut butter
Brown sugar
Cocoa

Directions

In a small to medium sized saucepan, heat the olive oil over medium heat. Cook the chopped onions for a few minutes, until softened. Then add the minced garlic and cook another minute. Stir in the chili powder, cumin, cinnamon and salt. Toast for another minute, then remove from heat.

Transfer the mixture to the blender. Add the remaining ingredients. Blend until smooth.

Now pour the mixture back into the saucepan and cook over low heat until everything is hot. Taste and add more salt if needed.

Tips & Substitutions

You can swap the brown sugar for maple syrup.
I tend to add more cilantro on top of whatever I serve this sauce with.
If you want more heat, add another chipotle pepper to the sauce.
If you don’t have a blender, a food processor or immersion blender can work well too.
Store any unused sauce in an airtight container in the refrigerator for at least 5 days. Rewarm on the stovetop or microwave before use.

Serving Suggestions

Baked Chicken
Air Fryer Chicken
Air Fryer Wings – Use mole instead of buffalo sauce
Chicken Verde Enchiladas – Top with mole

Frequently Asked Questions

Where is mole sauce from?

Pizza Sauce

Emma Chapman — Wed, 28 Feb 2024 14:05:00 +0000

I love pizza! It ranks high as one of the foods I make most often at home. And this is my go-to pizza sauce recipe. It’s a red, tomato-based sauce with just five basic ingredients. It tastes fresh and flavorful but is pretty simple, letting your toppings do some of the work too. I also love this sauce recipe because it’s super easy to customize and add more herbs or spices to.

This pizza sauce makes around four cups of sauce. I tend to use one cup for one 15-inch pizza. So, this recipe will top four pizzas for me. I tend to keep leftovers in my refrigerator as we will use this for things like pizza bagels or pizza English muffins (easy, quick meals for our toddler). I also like to make store-bought fried mozzarella sticks or fried ravioli that we will throw into the air fryer for a snack and this sauce is perfect for dipping those too.

Related: While I love this tomato pizza sauce, I also like to use Alfredo sauce or pesto or even BBQ sauce on pizza instead.

Ingredients

Whole peeled tomatoes
Tomato paste
Basil
Italian seasoning
Garlic powder

I will sometimes add 1/8 teaspoon cayenne for just a little heat as well.

Directions

In a blender or larger food processor, add the whole peeled tomatoes (including the juices from the can), tomato paste, basil leaves, Italian seasoning, and garlic powder. Blend until smooth. Taste and add salt and pepper if you feel it needs it; I usually don’t.

You can use this sauce right away. Any sauce you don’t use that day can be stored in an airtight container in the refrigerator for at least five days. You can also freeze this pizza sauce if you want to store it for longer.

Tips for Making

With any recipe with so few ingredients the quality of those ingredients will make a big difference to the overall flavor of the recipe. So, when possible I like to use San Marzano tomatoes and fresh, fragrant basil.
While I like to blend this sauce until smooth, you could absolutely leave it on the chunky side if you prefer that texture.
Feel free to add more fresh herbs if you want—things like thyme or rosemary could be interesting. You can also add more spices, like cumin or even chili powder, depending on what you want from your pizza sauce. Any flavors that go well with tomatoes can work.

More Pizza Recipes

Pizza Sauce

Course condiment, Main Course

Cuisine American, Italian

Keyword pizza

Prep Time 5

Total Time 5

Servings

Calories 18kcal

Author Emma Chapman

Equipment

blender or food processor

Ingredients

28 ounces whole peeled tomatoes
6 ounces tomato paste
3-4 basil leaves
1 tablespoon Italian seasoning
½ teaspoon garlic powder

Instructions

In a blender or larger food processor, add the whole peeled tomatoes (including the juices from the can), tomato paste, basil leaves, Italian seasoning, and garlic powder.
Blend until smooth. Taste and add salt and pepper if you feel it needs it; I usually don’t.
You can use this sauce right away. Any sauce you don’t use that day can be stored in an airtight container in the refrigerator for at least five days.
You can also freeze this pizza sauce if you want to store it for longer.

Notes

I will sometimes add 1/8 teaspoon cayenne for just a little heat as well.

With any recipe with so few ingredients the quality of those ingredients will make a big difference to the overall flavor of the recipe. So, when possible I like to use San Marzano tomatoes and fresh, fragrant basil.

While I like to blend this sauce until smooth, you could absolutely leave it on the chunky side if you prefer that texture.

Nutrition

Pizza Dough

Emma Chapman — Tue, 27 Feb 2024 14:09:00 +0000

I’d like to say that pizza is a big favorite with my family, but the truth is I am probably the biggest pizza fan at our house. Lol. This is my most used pizza dough recipe. It’s easy to make with just five basic ingredients, can be ready to bake in about an hour, and it’s that prefect blend of hand-tossed where it’s not super thick but also not thin crust. Just a good traditional pizza dough.

Once this pizza dough is ready, I tend to roll it out to fit my 15-inch pizza pan, but if you want to bake this one a different size or shaped pan it can still work well. You may need to adjust the bake time by a few minutes if you’ve rolled it out to be smaller (thicker), but it’s a very adjustable dough recipe.

Related: Want more pizza dough options? Next up, try whole wheat pizza dough, cauliflower crust pizza, or this high-protein pizza dough.

Ingredients

Water – warm water is best
Granulated white sugar*
Instant dry yeast
All-purpose flour
Salt
Olive oil

*The sugar is optional but I feel it kind of jumpstarts the yeast, so I almost always add it (and it’s not much). That being said, it’s totally fine to leave it out as well.

Directions

Measure out the warm water and stir the sugar, if using, into it. Sprinkle the yeast over the top of the water and allow to activate for a few minutes. It should look foamy.

In a medium to large mixing bowl, add the flour, salt and olive oil. Pour in the yeast water and stir until a loose dough ball forms. Lightly flour a surface and your (clean) hands and knead the dough for a couple minutes until it begins to feel almost elastic-like in your hands.

Add just a little more oil to the bowl, coating the sides, and place the dough ball back in the bowl. Cover with a kitchen towel. Allow to rise until it’s nearly doubled in size, about 45 minutes to an hour.

On a lightly floured surface, roll out the dough to a circle. If you want to try tossing it in the air like they do in the movies feel free, but I usually just use a rolling pin. Place on a lightly floured baking sheet.

Cover with sauce, cheese, and other toppings. Bake at 400°F (204°C) for 15-16 minutes.

Tips for Making

If your yeast does not look foamy and, well, alive after a few minutes—like, if it looks exactly the same as it did when you poured it from the packet—then check the expiration date, as your yeast may be old and inactive.
If your kitchen is cold or drafty, the dough may not rise as quickly. Yeast likes a warm environment. One option is to warm your oven. It doesn’t need to be hot, just warm, and then place the dough bowl with towel inside to rise.
Some people will prebake the crust for 5-6 minutes before adding sauce and other toppings and baking for the remaining 10 minutes. I sometimes do this and it does yield a slightly different texture to the crust. And sometimes I don’t prebake and that’s fine too. Either way will make pizza, it just changes the texture slightly.

More Pizza Recipes

Pizza Dough

Course Main Course

Cuisine American, Italian

Keyword pizza

Prep Time 45

Cook Time 15

Total Time 1

Servings

Calories 296kcal

Author Emma Chapman

Ingredients

¾ cup warm water
¼ teaspoon granulated white sugar
2 ¼ teaspoons active dry yeast one packet
2 cups all purpose flour
1 teaspoon salt
2 tablespoons olive oil

Instructions

Measure out the warm water and stir the sugar, if using, into it.
Sprinkle the yeast over the top of the water and allow to activate for a few minutes. It should look foamy.
In a medium to large mixing bowl, add the flour, salt and olive oil.
Pour in the yeast water and stir until a loose dough ball forms.
Lightly flour a surface and your (clean) hands and knead the dough for a couple minutes until it begins to feel almost elastic-like in your hands.
Add just a little more oil to the bowl, coating the sides, and place the dough ball back in the bowl. Cover with a kitchen towel. Allow to rise until it’s nearly doubled in size, about 45 minutes to an hour.
On a lightly floured surface, roll out the dough to a circle. If you want to try tossing it in the air like they do in the movies feel free, but I usually just use a rolling pin. Place on a lightly floured baking sheet.
Cover with sauce, cheese, and other toppings. Bake at 400°F (204°C) for 15-16 minutes.

Notes

The sugar is optional but I feel it kind of jumpstarts the yeast, so I almost always add it (and it’s not much). That being said, it’s totally fine to leave it out as well.

If your yeast does not look foamy and, well, alive after a few minutes—like, if it looks exactly the same as it did when you poured it from the packet—then check the expiration date, as your yeast may be old and inactive.

If your kitchen is cold or drafty, the dough may not rise as quickly. Yeast likes a warm environment. One option is to warm your oven. It doesn’t need to be hot, just warm, and then place the dough bowl with towel inside to rise.

Some people will prebake the crust for 5-6 minutes before adding sauce and other toppings and baking for the remaining 10 minutes. I sometimes do this and it does yield a slightly different texture to the crust. And sometimes I don’t prebake and that’s fine too. Either way will make pizza, it just changes the texture slightly.

Nutrition