Simply Scratch

Sweet Potato Jalapeño Mash

Laurie McNamara — Wed, 04 Nov 2026 05:00:13 +0000

This Sweet Potato Jalapeño Mash is so easy and delicious. Roasted sweet potatoes are combined with butter, maple syrup, charred jalapeño and heavy cream for an incredibly flavorful side dish. This recipe yields about 4 cups and will serve 8 (½-cup) servings.

I’ve been obsessing over this sweet potato jalapeño mash for a while.

Years ago, Pat and I went to a nearby restaurant for dinner (which sadly no longer exists) that was in the city’s old fire station. The menu reflected the vibe and theme of the fire hall with killer appetizers, three kinds of chili, wood-fire grilled steaks and a beer list that would make your mouth drop. While waiting for our table we had some adult beverages downstairs in their lounge/bar area as I obsessed over the decor. Who wouldn’t want a sheet metal wrapped coffee table or nickel (as in 5¢) floors in their house?

When we were finally seated, the main seating area smelled of wood smoke and the sun was shining right through the old fire hall garage doors, lighting up the entire place. Maybe it was the slight beer buzz, but it was a pretty magical moment. I ordered the fire-grilled steak with a couple of sides, one of which was their creamy maple jalapeño sweet potatoes. They came in this little dish, piping hot and smelling amazing. I honestly did not expect the infatuation that washed over me with every single bite.

I immediately went home and started trying to recreate them. This sweet potato mash recipe is so good! I literally stood in the center of my kitchen and ate a bowl of it like it was ice cream. And although the restaurant is no longer there, I still can enjoy maple sweet potato jalapeño mash whenever I want.

To Make This Sweet Potato Jalapeño Mash You Will Need:

jalapeño – Adds delicious spicy flavor and texture.
olive oil spray – Or use avocado oil spray.
sweet potatoes – I like to use red jewel sweet potatoes, but regular will do.
unsalted butter – Lends richness and flavor.
maple syrup – Adds sweetness and distinct flavor.
kosher salt – Enhances the flavors of this recipe.
heavy cream – Adds creamy richness.
chives (fresh) – Optional, for serving.

Char the Jalapeño:

Preheat your boiler to high. On a small metal baking sheet lined with foil, add 1 or 2 jalapeños and lightly spray with olive oil. Broil the jalapeño for about 4 minutes, flipping it halfway through until charred – keep a close eye on it as it broils. Place the charred jalapeño into a small bowl and cover tightly with plastic wrap and let sit. The steam will work between the flesh and charred skin making it easily to peel. After about 5-10 minutes, uncover the bowl and peel the skin off of the jalapeño. Remove the seeds and ribs, then dice the pepper small.

Roast the Sweet Potatoes:

Preheat your oven to 375°F (or 190°C).

Line a rimmed baking sheet with parchment paper. Scrubbed 3 pounds sweet potatoes and pat dry and place them onto the prepared pan.

Bake on the middle rack for 1 hour or until a fork can pierce them in the thickest part without any resistance. Once the potatoes are roasted, let them cool until they are safe enough to handle. Then slice them open and peeled off their skins.

In a large bowl, place the peeled sweet potatoes, 3 tablespoons unsalted butter, 2 tablespoons maple syrup and 1 teaspoon kosher salt.

Using a potato masher, mash well.

Until the ingredients are thoroughly combined.

Next add in the (peeled) diced roasted jalapeño and pour in a 1/2 cup of heavy cream.

Switch over to a rubber spatula and stir until the diced jalapeños and cream are throughout the sweet potatoes.

The cold cream will bring down the temperature of the sweet potatoes a tad, so you can reheat and/or keep warm in a saucepan on your stove.

I like to serve these piping hot with a dollop of butter and a sprinkle of snipped fresh chives.

What To Serve With Sweet Potato Mash:

beef: barbacoa, brisket, pot roast, steak
chicken/poultry: baked, grilled, oven-fried, roasted, slow cooker,
pork: braised, carnitas, ribs, smoked
turkey: butter roasted, breast, roasted, sheet pan, slow cooker,

Enjoy! And if you give this Sweet Potato Jalapeño Mash recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Sweet Potato Jalapeño Mash

This Sweet Potato Jalapeño Mash is so easy and delicious. Roasted sweet potatoes are combined with butter, maple syrup, charred jalapeño and heavy cream for an incredibly flavorful side dish.

This recipe yields about 4 cups and will serve 8 (½-cup) servings.

Course Side Dishes

Cuisine American

Keyword butter, cream, jalapenos, kosher salt, maple syrup, potatoes, sides, sweet potatoes

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 248kcal

Author Laurie McNamara

Ingredients

1 or 2 large jalapeños
olive oil spray
3 pounds sweet potatoes I like red jewel sweet potatoes
3 tablespoons unsalted butter
2 tablespoons pure maple syrup
1 teaspoon kosher salt more or less to taste
1/2 cup heavy cream
snipped fresh chives for serving

US Customary - Metric

Instructions

CHAR THE JALAPEÑO:

Preheat your boiler to high.
On a small metal baking sheet lined with foil, add the jalapeno and lightly spray or drizzle with olive oil. Broil the jalapeño for 4 minutes, flipping it halfway through until charred. Place the charred jalapeño into a small bowl and cover tightly with plastic wrap and let sit. The steam will work between the flesh and charred skin making it easily to peel.
After about 10 minutes, uncover the bowl and peel the skin off of the jalapeno. Remove the seeds and ribs, then dice the pepper small.

ROAST THE SWEET POTATOES:

Preheat your oven to 375°F (or 190°C).
Line a rimmed baking sheet with parchment paper. Scrubbed 3 pounds sweet potatoes and pat dry and place them onto the prepared pan.
Bake on the middle rack for 1 hour or until a fork can pierce them in the thickest part without any resistance. Once the potatoes are roasted, let them cool until they are cool enough to handle. Then slice them open and peeled off their skins.
In a large bowl, place the peeled sweet potatoes, unsalted butter, maple syrup and kosher salt. Mash until the ingredients are combined.
Next add in the diced roasted jalapeño and pour in the heavy cream. Switch over to a rubber spatula and stir until the diced jalapeños and cream are throughout the sweet potatoes. Taste and season with more salt if desired.

The cold cream will bring down the temperature of the sweet potatoes a tad, so you can reheat and/or keep warm in a saucepan until hot.

I like to serve these piping hot with a dollop of butter and a sprinkle of snipped fresh chives.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition

This recipe was originally posted on April 25th, 2014 and has been updated with clear and concise instructions, new photography and helpful information.

Chicken Gnocchi Pot Pie Soup

Laurie McNamara — Mon, 02 Nov 2026 14:52:09 +0000

This Chicken Gnocchi Pot Pie Soup is so easy and delicious! A creamy soup consisting of sautéed onions, carrots and celery, sweet corn and peas, shredded cooked chicken and tender gnocchi, served with super simple puff pastry croutons. All the cozy comforts of a pot pie without having to make a pie crust! Yields about 8 (1½-cup) servings.

Tis soup season!

If there’s one thing to get excited about when the temperature starts to drop, it’s soup. We embracing soup season while simultaneously ignoring the fact that it’s going to be 74° in Michigan on Tuesday. IN NOVEMBER. But I digress.

If there’s one thing I love just as much as I do soup, it’s a pot pie. In the past, I’ve made turkey pot pie soup, but never a chicken version. Until last week, that is. In this chicken pot pie soup, I swapped the potatoes for gnocchi because, why not? And I serve it with pot pie croutons or “dippers” as we like to call them in our house. The soup is so hearty and creamy it’s honestly borderline a stew. And it’s so good!

This whole meal is as easy as it is comforting and leftovers are just as delicious!

To Make This Chicken Gnocchi Pot Pie Soup You Will Need:

for the soup:

unsalted butter – Adds richness and helps to soften the vegetables and works with the flour to thicken the soup.
yellow onion – Adds a sweet and subtle onion flavor to the soup.
carrots – Adds color and subtle sweetness.
celery (short stalks) – Lends earthy flavor and delicious texture.
garlic (fresh) – Adds distinct punchy flavor.
poultry seasoning – Use homemade or my favorite brand is Morton & Bassett (not sponsored).
unbleached all-purpose flour – Aids in thickening the soup
dry white wine – Like sauvignon blanc or chardonnay. Or omit if you prefer.
low-sodium chicken broth – Use homemade or store-bought.
heavy cream – Lends richness and creaminess.
shredded cooked chicken – Use leftover roasted or rotisserie chicken.
sweet corn (frozen) – Adds a pop of color and texture.
peas (frozen) – Adds a pop of color and texture.
potato gnocchi (shelf stable) – One day I’ll make my own, but for now, I like the Delallo brand (not sponsored).
kosher salt – Enhances the flavors in the soup.
freshly ground black pepper – This will add some subtle bite and flavor.
parsley (fresh) – Adds fresh herb flavor and a pop of color.

for the puff pastry croutons:

puff pastry – Use store-bought or homemade.
egg wash – Whisk together 1 egg with a splash of water.
coarse flakey salt – Like Maldon.

Prep your veggies and garlic:

Chop 1 large yellow onion, peel and slice 2 medium carrots, slice 4 short stalks of celery and finely chop 4 cloves of garlic.

In a large dutch oven, melt 6 tablespoons of butter over medium-high heat with the onions, carrots, celery and a pinch of kosher salt. Stir often, cooking until soft and edges are lightly golden brown.

Next add in the finely chopped garlic and 2 teaspoons poultry seasoning.

Stir and cook 1 minute.

Then add in 1/3 cup unbleached all-purpose flour.

Stir and cook 2 minutes.

Stir while pouring in 1/2 cup of dry white wine, scraping up any bits stuck to the bottom of the pot.

Then add in 6 cups low-sodium chicken broth.

And 1/2 cup heavy cream. Stir and bring to a low boil, simmering (uncovered) until slightly thickened, about 15 to 20 minutes.

Reduce heat to medium and add in about 4 cups cooked shredded chicken and 1 cup each (frozen) sweet corn and peas.

Add in 1 pound potato gnocchi and cook 3 to 4 minutes.

Taste and season with kosher salt (about 1½ teaspoons or to taste) and freshly ground black pepper.

Smells amazing!

Ladle soup into bowls and top with finely chopped fresh parsley and extra black pepper. Serve with puff pastry croutons (recipe can be found at the end of this post).

Click Here For More Homemade Soup Recipes!

Enjoy! And if you give this Chicken Gnocchi Pot Pie Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Chicken Gnocchi Pot Pie Soup

Course Soups, Stews & Chilis

Cuisine American

Keyword chicken, gnocchi, pot pie

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 445kcal

Author Laurie McNamara

Equipment

Staub - 7 quart Cast Iron Round Cocotte

Ingredients

6 tablespoons unsalted butter
1 large yellow onion diced
4 short stalks celery sliced
2 medium carrots peeled and sliced
kosher salt
4 cloves garlic finely chopped
2 teaspoons poultry seasoning
1/3 cup unbleached all-purpose flour
1/2 cup dry white wine
6 to 8 cups low-sodium chicken broth
1/2 cup heavy cream
4 cups shredded cooked chicken leftover or rotisserie
1 cup peas
1 cup sweet corn
1 pound gnocchi
2 tablespoons parsley finely chopped
freshly ground black pepper

US Customary - Metric

Instructions

In a large dutch oven, melt butter over medium-high heat with the onions, carrots, celery with a pinch of kosher salt. Stir often, cooking until soft and edges are lightly golden brown. Next add in the garlic and poultry seasoning. Stir and cook 1 minute.
Then add in flour, stir and cook 2 minutes. Continue to stir while pouring in the wine, scraping up any bits stuck to the bottom of the pot. Then add in the broth and heavy cream. Stir and bring to a low boil, simmering (uncovered) until slightly thickened, about 15 to 20 minutes.
Reduce heat to medium and add in the (cooked) shredded chicken, sweet corn, peas and gnocchi. Stir and cook 3 to 4 minutes. Taste and season with kosher salt (about 1½ teaspoons or to taste) and freshly ground black pepper.
Ladle soup into bowls and top with finely chopped fresh parsley and extra black pepper. Serve with puff pastry croutons - recipe is just below this one.

Notes

Nutrition

Puff Pastry Croutons

Puff pastry is cut into squares or triangles, brushed with egg wash and baked until puffed up and flakey.

Course Breads & Baked Goods

Cuisine American

Keyword puff pastry

Prep Time 15

Total Time 30

Servings servings

Calories 169kcal

Author Laurie McNamara

Ingredients

1 sheet puff pastry
egg wash
flaky salt

US Customary - Metric

Instructions

Preheat your oven to 375℉ (or 190℃).
Line a rimmed baking sheet with parchment.
Remove a sheet puff pastry out of the freezer while the oven preheats. Unfold, breaking the seams so you have 3 strips. Gently roll out a little. Cut each strips into two narrower strips. Then either cut into squares or triangles.
Place onto the prepared pan and brush with egg wash. Bake on the middle rack of your preheated oven for

Notes

Nutrition

Fireball Root Beer Float

Laurie McNamara — Fri, 30 Oct 2026 04:00:48 +0000

A Fireball Root Beer Float is an adult version of a childhood favorite. Chilled mugs filled with vanilla ice cream is topped with fireball whiskey and hard root beer. Yields 2 mugs but can be halved or doubled.

How fun are these?

Growing up it was always a special treat to have a root beer floats and it was something I enjoyed making with our girls when they were kids.

Last fall there was a trend going around of making cocktails with root beer and Fireball cinnamon whiskey. It sounded amazing because I love anything cinnamon – even Fireball whisky! So I decided to test this trend out but with using hard root beer and turning it into an adult root beer float. Now it’s been years since I indulged and sipped on a float of any kind, so you can imagine the wave of nostalgia that came over me after the first sip of these adult root beer floats. It tasted like a classic root beer float with a little extra warmth from the cinnamon whisky.

Needless to say, they are incredible and just as fun (if not more 😉)!

To Make These Fireball Root Beer Floats You Will Need:

vanilla ice cream – Use a good quality vanilla ice cream you love.
fireball cinnamon whiskey – Adds a touch of warmth.
hard root beer – I really like Not Your Father’s Root Beer.

Like any good root beer float, pop your mugs into the freezer 30 minutes prior to making your floats. You can use any glass mug, but with Halloween around the corner, I pulled out these cool glass skull mugs. I’ve gone ahead and linked them in the recipe printable!

Drop in 2 to 3 scoops (depending on size of mugs) of good quality vanilla ice cream.

Pour in 1 ounce Fireball cinnamon whiskey.

Then tip the mug and pour in the hard root beer.

What alcoholic or hard root beer is best?

I haven’t tried all the hard root beers but I really do think Not Your Father’s Root Beer tastes exactly like the root beer we all know and love.

That’s it!

Add in a straw and spoon for any leftover ice cream in the bottom of your mug. You could also top with whipped cream and a cherry if you so chose!

As always, please drink responsibly.

Click Here for More fun cocktail recipes!

Enjoy! And if you give this Fireball Root Beer Floats recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Fireball Root Beer Floats

Course Drinks & Adult Beverages

Cuisine American

Keyword adult beverage, alcoholic beverage, alcoholic drink, root beer, whiskey

Prep Time 5

Total Time 35

Servings servings

Calories 345kcal

Author Laurie McNamara

Equipment

Glass Skull Mugs set of 2
Black 6-inch Straws

Ingredients

4 scoops vanilla ice cream or more if needed
2 ounces fireball whiskey or more if desired
24 ounces alcoholic root beer (2 bottles)

US Customary - Metric

Instructions

Pop your mugs into the freezer 30 minute prior to making.
Scoop ice cream into frosted mugs. Divide the fireball whiskey and alcoholic root beer into mug.
Serve with a straw and spoon.

Notes

Nutrition

This recipe was originally posted on October 21st, 2022 and has been updated with clear and concise instructions, new photography and helpful information.

One Pot Chili Mac and Cheese

Laurie McNamara — Mon, 26 Oct 2026 04:00:05 +0000

This One Pot Chili Mac and Cheese is easy and delicious! A mash-up of my easy beef and bean chili recipe and macaroni and cheese yields a cozy comfort meal for any occasion. Serves 8 in about 1 hour.

Years ago, I decided to combine my easy beef chili recipe with Mac and cheese, turning it into a chili meets mac and cheese situation.

The results? Heavenly.

The beef chili combined with the cheese and tender macaroni noodles is beyond comforting. This is great for feeding a small crowd on football Sunday, or to have leftovers throughout the week, but I especially love it on nights when I need something easy and satisfying.

This chili Mac and cheese checks all the boxes.

To make This One Pot Chili Mac & Cheese You Will Need:

extra light olive oil – Or any oil safe for sautéing.
white or yellow onion – Adds a subtle onion flavor.
garlic (fresh) – For that distinct punchy flavor
lean ground beef – I like to use 90% lean and 10% fat for this recipe.
chili powder – Adds flavor and can be mild to moderately spicy.
kosher salt – This will draw out flavor and season the dish.
sugar – This offsets the acidity of the tomato sauce.
cumin (ground) – Lends earthiness and warmth, with an edge of citrus.
celery salt – This adds subtle flavor, but can be omitted as not everyone will have it on hand.
cayenne pepper (ground) – For a very subtle touch of heat.
kidney beans – Light or dark red kidney beans can be used.
pinto beans – drained and rinsed
crushed fire-roasted tomatoes – Fire-roasted tomatoes adds additional flavor to this recipe, however, regular can be substituted.
tomato sauce – Makes this recipe extra saucy.
low-sodium chicken broth – Is needed in order for the pasta to cook.
elbow macaroni – For this recipe I use 1-1/2 cups or 8 ounces.
sharp cheddar cheese – Lends that distinct cheddar flavor.
cheddar jack cheese – Colby jack cheese can also be substituted.
parsley – Adds a pop of green and freshness when serving.
sliced green onions – Adds delicate fresh onion flavor when serving.

additional toppings:

sour cream or plain nonfat greek yogurt
hot sauce
diced avocado
crushed tortilla chips

Make The Chili Mac:

Start by adding 2 teaspoons extra light olive oil, 1 medium diced white onion (or about 1 cup) and 2 minced garlic cloves with a pinch of salt to a dutch oven. Heat over medium to medium-low, stirring until softened.

Drop in the 1-1/2 pounds of lean ground beef (I use 90/10) and use a wooden spatula to break it up into crumbles.

Once fully cooked, discard the fat and add in 1 tablespoon of chili powder, 2 teaspoons of kosher salt, 1 teaspoon of both sugar and cumin, and an 1/8 a teaspoon of both celery salt and cayenne pepper. The celery salt can be optional.

Stir and cook for a minute or two.

Add in 1 (15 ounce) can of both pinto and red kidney beans that have been drained and rinsed.

Add in 1 (28-ounce) can of crushed fire roasted tomatoes.

One 8-ounce can of tomato sauce.

Pour in 3 cups of low-sodium chicken broth.

I add a little of the broth to the cans and swirl them around to get any extra tomato goodness out and into the chili.

Stir to combine.

Cover and bring the chili to a boil and add in 1-1/2 cups (8 ounces) of elbow macaroni. Reduce temperature to medium / medium-high and cook uncovered for about 14 to 16 minutes or until the noodles are al dente.

Stir often as the noodles like to sink and stick to the bottom of the pot.

Perfection!

Once the noodles are tender, turn off the heat.

Add in a heaping 1/2 cup of sharp cheddar cheese and stir to combine.

Lastly, sprinkle 1-1/2 cups of freshly grated cheddar jack or colby jack cheese over top of the chili mac.

Cover and wait a couple of minutes until the cheese has melted.

Sprinkle the top with minced fresh parsley and sliced green onions for a burst of freshness and a pop of green.

Ps. This smells amazing!

Serve immediately.

We all like this with a dollop of sour cream and extra green onion on top. I also like mine with diced avocado and Pat adds dashes of Frank’s Red Hot on his. Really, it’s a choose your own adventure sort of situation.

With that said, what it doesn’t need is cheese. It’s got plenty of that.😍

How To Freeze Chili Mac and Cheese Leftovers:

COOL: make sure the chili is completely cool before freezing. Never place hot or very warm items in the freezer (or fridge!) as it can thaw and negatively affect the nearby food.
PORTION: when cool, divide chili into portions. Whether it’s a single serving, two or four, portion the cooled chili into either freezer safe bags or air-tight containers. I prefer using freezer safe bags and removing as much air as possible, this helps with storing.
FLATTEN: once portioned, lay flat on a rimmed baking sheet and freeze for a few hours. Like in this post.
STORE: stack the flat frozen chili portions vertically or horizontally saving so much freezer space. Store chili in the freezer for up to 6 months.
REHEAT: I prefer to thaw frozen chili overnight in the fridge. However you can soak in a sink of lukewarm water for 20 to 30 minutes – flip every so often and change out the water at least once or twice. You can also defrost in the microwave until thawed. For chili Mac and cheese, I like to reheat in the microwave until thoroughly heated throughout.

For Make Ahead Chili Mac and Cheese:

Prepare the recipe as directed, however cook the pasta just short of al dente. It should be saucy. Let it cool before topping with cheese. Cover and freeze.
Reheat by thawing overnight and then microwave to reheat for best results. The pasta will overly expand if heated up slowly on the stove top.

For More One Pot Recipes Click Here!

Enjoy! And if you give this One Pot Chili Mac and Cheese recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

One Pot Chili Mac and Cheese

This One Pot Chili Mac and Cheese is easy and delicious! A mash-up of my easy beef and bean chili recipe and macaroni and cheese yields a cozy comfort meal for any occasion.

Course Soups, Stews & Chilis

Cuisine American, Tex Mex

Keyword beef, cheddar, cheese, chili, one pot meal, pasta, pinto beans, red kidney beans

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 513kcal

Author Laurie McNamara

Equipment

Staub Cast Iron 3.5-qt Braiser with Glass Lid - Grenadine

Ingredients

FOR THE CHILI MAC:

2 teaspoons extra light olive oil or avocado oil
1 cup diced white or yellow onion about 1 medium
2 cloves garlic minced
1½ pounds lean ground beef I use 90/10
1 tablespoon chili powder
2 teaspoons kosher salt
1 teaspoon sugar
1 teaspoon ground cumin
1/8 teaspoon celery salt optional
1/8 teaspoon cayenne or more to taste
15 ounces canned light or dark red kidney beans drained and rinsed
15 ounces canned pinto beans drained and rinsed
28 ounces canned crushed fire-roasted tomatoes
8 ounces tomato sauce
3 cups low-sodium chicken broth
1½ cups (dried) elbow macaroni
1/2 cup shredded sharp cheddar cheese
1½ cups shredded cheddar jack cheese or colby jack cheese

FOR SERVING:

1 tablespoon finely mince fresh parsley
3 green onions sliced

US Customary - Metric

Instructions

Heat the olive oil in a large Dutch oven over medium heat. Add in the onion and garlic with a pinch of salt. Cook until softened, about 5 minutes.
Once soft, add in the ground beef. Use a wooden spoon to break it up into small crumbles and cook thoroughly until no longer pink. Drain all the fat and discard. Season the meat with chili powder, salt, sugar, cumin, celery salt (if using) and cayenne. Add in the beans, fire roasted tomatoes and tomato sauce.
Pour in 3 cups of broth, adding some to the tomato cans, swirling the cans to get any sauce still clinging to the sides before adding to the chili.
Cover and bring the chili to a boil and add in the elbow macaroni. Reduce heat to medium to medium-high and let the chili simmer for 14 to 16 minutes or until the pasta is tender.
Turn off the heat and stir in the grated sharp cheddar cheese. Sprinkle the cheddar jack over top, cover and let the heat melt the cheese.
Once melted, sprinkle of chopped fresh parsley and sliced green onions.
Serve in to bowls and top with sour cream, hot sauce and green onions.

Notes

Note: The nutritional value is for the chili Mac and cheese with green onions and parsley. Any other additional toppings have not been figured into these numbers.

Nutrition

This recipe was originally posted on November 15th, 2021 and has been updated with clear and concise instructions, new photography and helpful information.

Miso Crunch Klale Salad

Laurie McNamara — Fri, 23 Oct 2026 18:15:20 +0000

This Miso Crunch Kale Salad is healthy and delicious! Crunchy veggies like lacinato (tuscan) kale, cabbage, carrots and sugar snap peas are combined with chickpeas, shelled edamame (mukimame), cashews, sliced almonds and toasted sesame seeds are then tossed in a simple and flavorful miso sesame dressing! This recipe yields about 10 cups.

Craving a crunchy, veggie-loaded salad? This salad is it.

It’s chock full of kale, cabbage, carrots, shelled edamame and sugar snap peas, chickpeas, cashews, almond and toasted sesame seeds in a quick and easy miso sesame dressing. This could be a side salad, a plant based main or you could up the protein by adding leftover roasted or rotisserie chicken or serve with this Grilled Miso Glazed Chicken Thighs. You could also switch things up by air-frying the chickpeas to make them crispy, or add avocado, cucumber or thinly sliced red onion. You could even add dried cranberries or raisins. It’s truly up to you.

This salad is very forgiving and the perfect opportunity to choose your own adventure.

To Make This Miso Crunch Kale Salad You Will Need:

for the dressing:

white miso paste – Lends a toasty, sweet and savory flavor.
garlic paste – Use store-bought or freshly grated.
ginger paste – Use store-bought or freshly grated.
toasted sesame oil – Gives this dressing a toasty warm flavor.
rice vinegar – Adds delicious tang.
lime juice – Lends acidity and bright citrus flavor.
maple syrup – Adds sweetness and balances the dressing.
tahini – Lends creaminess and subtle nutty flavor.
sambal oelek – A spicy chili garlic paste that adds delicious subtle heat. Can be found in most major grocery stores.

for the salad:

lacinato kale – Lacinato kale is also known as tuscan or dino kale.
olive oil – Helps to tenderized the kale when massaged into the leaves.
salt – Helps to tenderized the kale when massaged into the leaves.
cabbage – I like to use both purple and green cabbage.
chickpeas – Drained and rinsed.
shelled edamame (mukimame) – Also known as shelled edamame.
sugar snap peas – Lends crunchy and subtle sweetness.
matchstick carrots – Adds a pop of color, crunch and subtle sweetness.
green onions – Lends a mild yet bright onion flavor.
cashews (unsalted) – Adds crunch and nutty flavor.
slice almonds – Adds crunch and nutty flavor.
toasted sesame seeds – Adds subtle flavor and texture.

Make The Miso Dressing:

In a bowl, measure and add; 1½ tablespoons white miso paste, 2 teaspoons ginger paste, 1 teaspoon garlic paste, 1 tablespoon each of toasted sesame oil, rice vinegar, maple syrup, tahini, 1 teaspoon sambal oelek and the juice of half a small lime.

Combine with 2 tablespoons warm water and whisk to combine.

Strip the leaves off of roughly 10 ounces lacinato kale (aka tuscan or dino). Rinse and spin dry before adding to a large bowl with a little drizzle of olive oil and a small pinch of salt. Using your hands, massage the kale until it reduces in volume and is darker in color.

Next add in 1½ cups each thinly sliced red and green cabbage, 1 (15 ounce) can of chickpeas rinsed and drained well, 10 ounces shelled edamame (mukimame).

Next add in 1 cup sliced sugar snap peas (I slice them on an angle) , 2/3 cup matchstick carrots, 4 sliced green onions, 1/3 cup chopped cashews, 1/4 cup sliced almonds and 1 tablespoon toasted sesame seeds.

Toss to combine.

Then I like to add 1/4 cup of the dressing to the salad.

Tossing once more to combine.

Transfer to a serving bowl, top with remaining dressing, extra green onions, cashews, almonds and toasted sesame seeds.

Serve as a plant based main dish or add shredded cooked roasted or rotisserie chicken for extra protein.

Click Here For More Salad Recipes!

Enjoy! And if you give this Miso Crunch Kale Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Miso Crunch Kale Salad

Course Mains & Entrees, Salads, Special Diets

Cuisine Asian

Keyword cabbage, chickpeas, kale, vegan, vegetarian

Prep Time 35

Total Time 35

Servings servings

Calories 231kcal

Author Laurie McNamara

Equipment

Ingredients

FOR THE DRESSING:

1½ tablespoons white miso paste
2 teaspoons ginger paste or use freshly grated
1 teaspoon garlic paste or 1 clove freshly grated
1 tablespoon tahini
1 tablespoon toasted sesame oil
1 tablespoon unseasoned rice vinegar
1 tablespoon maple syrup
1 teaspoon sambal oelek
1/2 medium lime juiced (about 1 tablespoon)
2 tablespoons warm water

FOR THE SALAD:

10 ounces lacinato kale
1½ cups green cabbage thinly sliced
1½ cups purple cabbage thinly sliced
1 can chickpeas rinsed and drained
10 ounces mukimame aka shelled edamame
1 cup sliced sugar snap peas
2/3 cup matchstick carrots
4 green onions sliced, plus more for serving
1/3 cup unsalted cashews roughly chopped, plus more for serving
1/4 cup sliced almonds plus more for serving
1 tablespoon toasted sesame seeds plus more for serving

US Customary - Metric

Instructions

MAKE THE MISO DRESSING:

In a bowl, measure and add; the white miso paste, ginger and garlic paste, toasted sesame oil, rice vinegar, maple syrup, tahini, sambal oelek and the juice of half a small lime. Combine with 2 tablespoons warm water and whisk to combine.

MAKE THE SALAD:

Strip the leaves off of the kale (aka tuscan or dino). Rinse and spin dry before adding to a large bowl with a little drizzle of olive oil and a small pinch of salt. Using your hands, massage the kale until it reduces in volume and is darker in color. Next add in the cabbage, chickpeas, shelled edamame (mukimame). Next add in sugar snap peas, carrots, green onions, cashews, sliced almonds and 1 tablespoon toasted sesame seeds. Toss to combine.
Then toss the salad with 1/4 cup of the dressing. Transfer to a serving bowl, top with remaining dressing, extra green onions, cashews, almonds and toasted sesame seeds. Serve as a plant based main dish or add shredded cooked chicken for extra protein.

Notes

Nutrition

Crispy Beef and Coconut Red Curry Broth Bowls

Laurie McNamara — Mon, 19 Oct 2026 13:57:51 +0000

This viral Crispy Beef and Coconut Red Curry Broth Bowls is both comforting and nourishing. Crispy beef and onions, tender cooked rice swim in a savory coconut broth. Serve with cool cucumbers, toasted sesame seeds and sliced green onions. This recipe yields 4 servings.

Need a quick and incredible dinner or meal prep for the week?

If you’ve been on social media recently, you may have noticed that broth bowls are super viral at the moment. So after seeing video after video of beef and rice broth bowls, naturally I had to jump on the trend.

In this broth bowl, ground beef and onions are cooked until caramelized and tossed with ingredients like ginger, garlic, honey, oyster sauce and soy sauce. Meanwhile, you whip up a super simple coconut milk broth and I like to add in baby spinach, cooking until it has wilted and is tender. Serve in shallow bowls, by adding a mound of steamed rice (of your choice!) and some of the crispy beef mixture into each one and then ladle the coconut red curry broth around the parameter of the beef and rice. I like to serve it with cucumbers, but avocado or roasted broccoli would also be so good! And then sprinkle with toasted sesame seeds and sliced green onions. Add a drizzle of sriracha if you like it extra spicy!

Such a delicious, quick and easy meal!

To Make This Crispy Beef and Coconut Red Curry Broth Bowls You Will Need:

for the crispy beef:

olive oil – Or use avocado oil or an oil safe for high temperature cooking.
ground beef – Use any ground beef you prefer.
yellow onion – Adds a subtle sweet onion flavor.
garlic paste – Or use freshly grated.
ginger paste – Or use freshly grated.
sambal oelek – A spicy chili garlic paste that adds delicious heat. Can be found in most major grocery stores.
low-sodium soy sauce – Or substitute with low-sodium tamari if gluten free.
oyster sauce – Tastes like the combination of soy sauce, fish sauce with the consistency of barbecue sauce.
honey – Lends subtle sweetness.
cornstarch slurry – Helps thicken the sauce and adds a glossy and sticky texture.

for the broth:

coconut milk – Use full fat canned coconut milk.
beef broth – I like to use bone broth.
thai red curry paste – A flavorful red paste usually consisting of dried chiles, garlic and lemongrass – to name a few.
toasted sesame oil – Gives the broth a toasty warm flavor.
low-sodium soy sauce – Or substitute with low-sodium tamari if gluten free.

serving:

cooked rice – Can use any white or brown rice, protein packed rice, regular or roasted cauliflower rice or this sushi rice and cauliflower blend.
green onions – Lends a mild yet bright onion flavor.
toasted sesame seeds – Adds subtle texture and toasty flavor.

Prepare your rice. Me personally, I used Thai jasmine rice, however use your favorite! You can use white, brown, protein packed rice, regular or roasted cauliflower rice or this sushi rice and cauliflower blend. If using microwaveable rice (and not making rice in a rice cooker or pot) I would do this right before serving.

Make The Beef Mixture:

Add a drizzle of olive oil to a large skillet or wok and preheat over medium-high heat.

Once hot, add in 1 pound ground beef and let it sit for a few minutes to brown.

Then use a spatula to break up the meat.

Continue to cook until deeply golden and crispy.

Next add in 1 small diced yellow onion.

Stir and cook until soft, translucent and caramelized around the edges.

Next add in 1 tablespoon garlic paste, 1 teaspoon ginger paste, 1 to 2 teaspoons sambal oelek (chili garlic paste), 1/4 cup low-sodium soy sauce, and 1 tablespoon each of honey and oyster sauce.

Stir and cook for 1 to 2 minutes.

Pour in the cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water), stir and cook until thick and glossy. About 1 minute.

Make The Broth:

While the ground beef is cooking make the broth. In a saucepan, measure and add 1 (14 ounce) can of full fat coconut milk, 1/2 cup beef broth (I use beef bone broth), 3 tablespoon red curry paste, and 1 tablespoon each of toasted sesame oil and low-sodium soy sauce (or use low-sodium tamari).

Stir and bring to a simmer over medium heat.

Reduce heat to low, and add in 2 handfuls of baby spinach.

Stir and cook until wilted.

Build The Broth Bowls:

In a shallow bowl, add 1/4 of the beef mixture. Fill a small bowl with rice and invert onto the plate.

Divide and ladle the coconut broth around the beef mixture and rice.

Serve with chopped Persian cucumbers and top with green onions and toasted sesame seeds.

The combination of crispy, sticky beef, tender rice, creamy broth and cool crisp cucumbers is incredible.

Click Here For More Rice Bowl Recipes!

Enjoy! And if you give this Crispy Beef and Rice Broth Bowls recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Crispy Beef and Coconut Red Curry Broth Bowls

This Crispy Beef and Rice Bowl is comforting and nourishing. Crispy beef and onions, tender cooked rice swim in a savory coconut broth. Serve with cool cucumbers, toasted sesame seeds and sliced green onions.

Servings servings

Calories 542kcal

Author Laurie McNamara

Ingredients

FOR THE BEEF MIXTURE:

1 tablespoon olive oil
1 pound ground beef
1 small yellow onion diced small
1 tablespoon garlic paste or use freshly grated
1 teaspoon ginger paste or use freshly grated
1 to 2 teaspoons sambal oelek
1/4 cup low-sodium soy sauce or use low-sodium tamari
1 tablespoon oyster sauce
1 tablespoon honey
1 tablespoon cornstarch plus 1 tbsp water for a cornstarch slurry

FOR THE BROTH:

14 ounce full fat coconut milk
1/2 cup beef broth I use beef bone broth
3 tablespoon red curry paste
1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce or use low-sodium tamari
2 handfuls baby spinach

FOR SERVING:

2 cups rice of choice (see notese)
4 small persian cucumbers chopped
3 green onions sliced
1 teaspoon toasted sesame seeds

US Customary - Metric

Instructions

Prepare your rice.
Note: If using microwaveable rice (and not making rice in a rice cooker or a pot) I would make it right before serving.

MAKE THE BEEF MIXTURE:

Add olive oil to a large skillet or wok and preheat over medium-high heat. Once hot, add in ground beef and let it sit for a few minutes to brown. Then use a spatula to break up the meat. Continue to cook until deeply golden and crispy.
Next add in the yellow onion. Stir and cook until soft, translucent and caramelized around the edges. Next add in garlic and ginger paste, sambal oelek (chili garlic paste), low-sodium soy sauce, honey and oyster sauce. Stir and cook for 1 to 2 minutes. Pour in the cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water), stir and cook until thick and glossy. About 1 minute.

MAKE THE BROTH:

While the ground beef is cooking make the broth. In a saucepan, measure and add coconut milk, beef broth, red curry paste, and sesame oil and low-sodium soy sauce. Stir and bring to a simmer over medium heat. Reduce heat to low, and add in baby spinach. Stir and cook until wilted.

BUILD THE BROTH BOWLS:

In shallow bowls, divide and add the beef mixture. Fill a small bowl with rice and invert it into the bowls so you have a mound of rice (repeat with remaining bowls). Divide and ladle the coconut broth around the beef mixture and rice.
Serve with chopped Persian cucumbers and top with green onions and toasted sesame seeds.

Notes

Note: The nutritional information is for the beef, broth, cucumbers and toppings, and does not include the rice that you choose to use.

Nutrition

Chocolate Dirt Cake

Laurie McNamara — Fri, 16 Oct 2026 04:00:07 +0000

In this homemade Chocolate Dirt Cake, a rich chocolate buttermilk cake is topped with homemade whipped chocolate buttercream, crushed cookie crumbs and decorated with gummy worms to make this deliciously fun and kid friendly dessert. Yields 12 to 16 servings.

Calling all chocolate lovers!

I think it’s safe to say we’ve all heard of dirt pudding. Layers of smooth chocolate pudding and crushed chocolate cookies with gummy worms throughout. Sometimes it’s served in little cups or buckets with shovels. It’s a fun dessert and kids (and adults) love.

This is the cake version of that classic treat! I took my super simple chocolate buttermilk cake recipe and topped it with homemade whipped chocolate butter cream, sprinkled crushed cookies on top and then added the gummy worms to make it look like they were crawling out of the cake or slithering on the surface. Not going to lie, it was kind of fun to make this cake. However I can’t say I’m the biggest fan of chocolate and gummy worms – although my inner child remembers it differently.

Hi. I’m old. jkjk

The gummy worms are optional and you could decorate this cake any which way you want (creative themed ideas listed at the end of this post!) OR maybe you’re craving a chocolate on chocolate on chocolate cake. Either way, this cake is incredibly moist and deliciously chocolaty!

To Make This Chocolate Dirt Cake You Will Need:

nonstick baking spray with flour – Helps keep the cake from sticking to the pan.
unbleached all-purpose flour – The base for the cake batter.
cocoa powder – For that rich chocolatey flavor. Use natural unsweetened and NOT dutch process.
baking soda – Creates a gas while baking which helps the cake rise
baking powder – Will create lightness in the batter, which makes it rise.
fine salt – Use either sea salt or pink himalayan.
granulated sugar – For sweetening and flavor.
eggs (room temperature) – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
unsweetened applesauce – Adds moisture without adding fat.
brewed coffee (cooled) – Adds moisture and enhances the chocolate flavor.
buttermilk – Lends a pleasant tanginess to the cake.
pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
whipped chocolate buttercream – Or chocolate frosting you prefer.
chocolate sandwich cookies (like Oreos) – Twist apart the cookies, scraping out the frosting before crushing.
gummy worms – Or get creative and make this dirt cake spooky, winter or spring themed.

Preheat your oven to 350° and lightly grease with nonstick baking spay with flour.

make the cake:

In a large mixing bowl, measure and add; 1-3/4 cup unbleached all-purpose flour, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder and 3/4 teaspoon fine salt.

Whisk to thoroughly combine.

In a separate bowl, measure and add in 2 cups granulated sugar, 2 large eggs, 1/2 cup unsweetened applesauce.

Whisk to combine before pouring in 1 cup buttermilk.

Then pour in 1 cup (cooled) brewed coffee.

Pour in 1 teaspoon vanilla extract.

Whisk again, to combine.

Pour the wet ingredients into the the dry.

You guessed it, whisk to combine.

Switch to a rubber spatula to scrape the sides and bottom of the bowl.

Pour the batter into the prepared pan.

Bake on the middle rack of your preheated oven for 20 to 22 minutes or until a toothpick is inserted and comes back with only a few crumbs attached.

Note: My oven is a small, older wall mount and I believe it to run hotter than large newer ovens. For me, this cake took 22 minutes but a reader made this cake and it took 35 minutes – which is more accurate for 9×13 cakes. With that said, because all ovens are different, check the cake as it bakes.

Remove and allow the cake to cool completely before frosting.

Meanwhile…

Make The Cookie Crumbs:

Twist open 24 Oreos and scrape and discard (or don’t 😉) the icing. Add the cookie crumbs to a food processor.

Pulse until fine crumbs are formed.

Once the cake has cooled, make the frosting. I’ll include the recipe at the bottom, but here is the step-by-step post if you want to see how it’s made.

Build The Cake:

Grab the frosting, cookie crumbs and gummy worms (or any other decorations) and build the cake!

Add all of the frosting to the top of the cake.

Use an offset spatula to spread it evenly.

Top with cookie crumbs and spread corner to corner!

Arrange the gummy worms. I like to have some look as if they’re coming out of the dirt and also some crawling out of the pan.

Dirt Cake Variations:

Halloween – Use candy pumpkins, bones and cookies for tombstones.
Christmas or Winter Theme – Add a dusting of powdered sugar and decorate with Christmas chocolates, sprinkles and mini candy canes.
Easter – Use green tinted shredded coconut for grass. Add orange tinted white chocolate covered strawberries, peeps and/or use jelly beans and Cadbury mini eggs.

Slice and serve.

Dirt cake look complete with shovel spoons I found on Amazon 🤣

Enjoy! And if you give this Chocolate Dirt Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Chocolate Dirt Cake

Yields 12 to 16 servings.

Course Desserts & Sweet Treats

Cuisine American

Keyword baking, cake, chocolate cake, chocolate frosting, dirt cake

Prep Time 25

Cook Time 20

Cooling time 1 30

Total Time 2 15

Servings servings

Calories 421kcal

Author Laurie McNamara

Equipment

Ingredients

1¾ cup unbleached all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon fine salt sea salt or pink himalayan
2 cups granulated sugar
2 large eggs
1/2 cup unsweetened applesauce
1 cup brewed coffee cooled
1 cup buttermilk
1 teaspoon pure vanilla extract
1 recipe chocolate whipped buttercream
24 oreo cookies
45 gummy worms

US Customary - Metric

Instructions

Preheat your oven to 350℉ (or 180℃)
Lightly grease with nonstick baking spay with flour.
In a large mixing bowl, measure and add the unbleached all-purpose flour, unsweetened cocoa powder, baking soda, baking powder and fine salt. Whisk to thoroughly combine.
In a separate bowl, measure and add in the granulated sugar, eggs and unsweetened applesauce. Whisk to combine before pouring in buttermilk, cold coffee and vanilla. Stir to combine.
Pour the wet ingredients into the the dry and stir to combine. Switch to a rubber spatula to scrape the sides and bottom of the bowl.
Pour the batter into the prepared pan and bake on the middle rack of your preheated oven for 20 to 22 minutes or until a toothpick is inserted and comes back with only a few crumbs attached. (see notes below)
Twist open the cookies and scrape and discard the icing. Add the cookies to a food processor and pulse until fine crumbs are formed.
Once the cake has cooled, make the frosting. (see recipe card below this one)
Once the cake has cooled, grab the frosting, cookie crumbs and gummy worms (or any other decorations).
Add the frosting to the top of the cake and use an offset spatula to spread it evenly. Sprinkle with crushed cookies and top with gummy worms or any other edible decorations.
Store leftover cake covered in the refrigerator.

Notes

NOTE: My oven is a small, older wall mount and I believe it to run hotter than most standard and newer ovens. For me, this cake took 22 minutes to bake but a reader made this cake and it took 35 minutes - which is more accurate for 9x13 cakes. With that said, because all ovens are different, check the cake as it bakes.

Dirt Cake Variations:

Halloween - Use candy pumpkins, bones and cookies for tombstones.
Christmas or Winter Theme - Add a dusting of powdered sugar and decorate with Christmas chocolates, sprinkles and mini candy canes.
Easter - Use green tinted shredded coconut for grass. Add orange tinted white chocolate covered strawberries, peeps and/or use jelly beans and Cadbury mini eggs.

Nutrition

This recipe was originally posted on October 28th, 2022 and has been updated with clear and concise instructions, new photography and helpful information.

Homemade Sloppy Joes Recipe

Laurie McNamara — Wed, 14 Oct 2026 04:00:01 +0000

This Homemade Sloppy Joes Recipe is so easy and delicious! Cooked ground beef in a simple sweet and tangy sauce, served on a toasted bun with your favorite toppings! Yields 6 to 8 depending on how sloppy you like your joes to be.

Truth be told, I’ve never had canned sloppy joe filling.

I grew up on homemade sloppy joes and so I know no other way other than to make them at home. It might not be as easy as opening a can but it’s definitely simple to pull together, tastes infinitely better and is just as sloppy, if not more so.

My husband and I like ours with melty cheese and pickles (and him raw jalapeños) while our girls only request is that the bun is toasted.

As for what to serve with sloppy joes, I’ve listed quite a few options near the end of the post.

To Make This Homemade Sloppy Joes Recipe You Will Need:

olive oil – Or use avocado oil.
lean ground beef – I use either 90/10, 92/8 or 96/4 lean ground beef but you can use what you like.
ketchup – Use homemade or store-bought.
water – Helps thin the sauce to the perfect consistency.
vinegar – Lends subtle tang to this recipe.
mustard – Adds a tart and tangy flavor.
sugar – Adds sweetness and balances the acidity.
kosher salt – Enhances the flavors in this recipe.
freshly ground black pepper – This adds subtle bite and flavor.
paprika – Adds color and subtle flavor.
buns (toasted) – I like to use brioche but use what you like.

optional toppings:

cheese – American, cheddar or pepper jack
dill pickle slices – I like Claussen.
pickled red onions – Or substitute with raw onion.
pickled jalapeños – Or use raw jalapeños.

In a 10-inch deep sided skillet over medium heat, add 2 teaspoons olive oil and 1½ pounds lean ground beef.

Use a wooden spatula to break up the meat, cooking until browned and no longer pink. Remove and discard any fat in the pan.

Next add in 1¼cups ketchup, 1/4 cup water, 1/2 teaspoon distilled white vinegar, 1 tablespoon prepared yellow mustard, 2 tablespoons white sugar, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon paprika.

Stir well to combine and simmer over low heat for 15 minutes.

Toast buns and top with the sloppy joe mixture.

Lastly top with desired toppings.

If using cheese, place the toasted bottom buns on a foil lined pan, top with desired amount of sloppy joe mixture and a slice of American (or cheese of choice) and slip under your preheated broiler until just melted – about a minute. Watch carefully to avoid burning.

What Sides Go With Sloppy Joes?

oven-baked or air-fried french fries
steak fries, potato wedges or sweet potato steak fries
oven-baked or air fried sweet potato fries
potato chips
cut veggies and ranch
mac and cheese
coleslaw

Click Here For More Sloppy Joe Recipes!

Enjoy! And if you give this Homemade Sloppy Joes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Homemade Sloppy Joe Recipe

This Homemade Sloppy Joes Recipe is so easy and delicious! Cooked ground beef in a simple sweet and tangy sauce, served on a toasted bun with your favorite toppings! Yields 6 to 8 (depending on how sloppy you like your joes to be).

Course Mains & Entrees

Cuisine American

Keyword beef recipe, easy dinner, easy recipe, sandwiches

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 410kcal

Author Laurie McNamara

Equipment

Staub Cast Iron 3.5-qt Braiser with Glass Lid - Grenadine

Ingredients

2 teaspoons olive oil or avocado oil
1½ pounds lean ground beef I do 96/4 but use what you like
1¼ cup ketchup
1/4 cup water
1/2 teaspoon distilled white vinegar
1 tablespoon prepared yellow mustard
2 tablespoons granulated white sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
6 toasted brioche buns for serving (see notes)

OPTIONAL TOPPINGS:

cheese American or another good melty cheese
dill pickle slices
pickled red onions
raw or pickled jalapeños

US Customary - Metric

Instructions

In a 10-inch deep sided skillet over medium heat, add oil and ground beef. Use a wooden spatula to break up the meat, cooking until browned and no longer pink. Remove and discard any fat in the pan.
Next add in ketchup, water, vinegar, mustard, sugar, salt, black pepper and paprika. Stir well to combine and simmer over low heat for 10 to 15 minutes.
Toast buns and top with the sloppy joe mixture and any desired toppings.
NOTE: If topping with cheese, place bottom half of the toasted buns on a foil lined pan, top with desired amount of sloppy joe mixture and a slice of American (or cheese of choice) and slip under your preheated broiler until just melted. Watch carefully to avoid burning!

Notes

NOTE: Nutritional information is for meat mixture and brioche buns only.

For Homemade Brioche Buns: You can use this recipe and just cut dough into 6 or 8 portions (instead of the 12). Baking may take an additional minute or two in the oven.

Nutrition

This recipe was originally posted on October 23rd, 2024 and has been updated with clear and concise instructions, new photography and helpful information.

Hot Caramel Apple Cider

Laurie McNamara — Mon, 12 Oct 2026 04:00:42 +0000

Hot Caramel Apple Cider is a cozy fall beverage consisting of warm apple cider, caramel sauce and vanilla topped with whipped cream, an extra drizzle of caramel sauce and a dusting of cinnamon. Recipe serves 4 (8 ounce) mugs.

A fall hug in a mug.

Since starting college, after class on Thursdays, Mal swings by Biggby coffee and treats her self to a caramel apple cider. When she asked me to try it, of course I obliged, and oh.my.gosh was it good. Caramel-ly, apple-y and so warm and comforting. But when she mentioned it was over $7 for a 16 ounce cup 🤯 I told her I could make it for way less.

So I did!

It’s a simple as heating apple cider and caramel until steaming and stirring in vanilla. Once poured it into mugs, top with a little (or a lot) of whipped cream, caramel and a pinch of ground cinnamon.

Your new favorite fall beverage. So simple and super cozy.

To Make This Hot Caramel Apple Cider Recipe You Will Need:

apple cider – Try to look for fresh pressed apple cider. We’re lucky and live around the corner from a cider mill.
caramel sauce – Homemade or store-bought.
vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
whipped cream – Adds luscious creaminess.
ground cinnamon – Lends a distinct warm and woodsy flavor.
cinnamon sticks – This is totally optional for garnishing the drink.

Pour 4 cups of apple cider into a saucepan.

Pour in 4 to 6 tablespoons of caramel. I honestly, do this to taste because it’s almost impossible to screw up. So how much is up to you.

Stir and heat on medium-low until hot.

Once hot, remove and add in 1 teaspoon vanilla extract. Want more vanilla? Add another 1/2 to 1 teaspoon or enough to your liking.

Grab a ladle or pour into 8 ounce mugs.

Now this hot caramel apple cider is amazing, but let’s make it even better, shall we?

Add a dollop (or pipe) whipped cream on top of the hot caramel apple cider, drizzle with caramel and sprinkle with a pinch of ground cinnamon.

Enjoy! And if you give this Hot Caramel Apple Cider recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Hot Caramel Apple Cider

Course Drinks & Adult Beverages

Cuisine American

Keyword apple, apple cider, beverage, fall drink

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 167kcal

Author Laurie McNamara

Ingredients

4 cups apple cider
4 tablespoons caramel or more to taste, plus more for serving
1 teaspoon pure vanilla extract or more to taste
1/4 cup sweetened whipped cream for garnish (optional)
4 pinches ground cinnamon for garnish

US Customary - Metric

Instructions

Pour cider and caramel into a saucepan. Heat on medium to medium-low, stirring occasionally until hot.
Remove off of heat and stir in vanilla.
Divide among mugs and serve topped with whipped cream, a drizzle of caramel and pinch of ground cinnamon.

Notes

Nutrition

This recipe was originally posted on September 30th, 2022 and has been updated with clear and concise instructions, new photography and helpful information.

Baja Chicken Chili

Laurie McNamara — Wed, 07 Oct 2026 14:17:40 +0000

This Baja Chicken Chili is so easy, delicious and spicy! Tender cooked chicken, sweet corn, black and pinto beans, diced green chiles and jalapeños in a creamy fire-roasted tomato sauce. Yields about 9 (1½ cup) servings.

Love a good spicy chili?

Me too! A few weeks ago I was having lunch with my family at a local diner and ordered their baja chicken soup and half a sandwich. It was so good! And sparked inspiration for a chili – because it definitely was a cross between the two (in my opinion). In this version, chicken breasts are poached with onions and garlic, beans, sweet corn, green chiles and jalapeños in a fire-roasted tomato sauce. Once cooked, shred the chicken and add back into the pot with freshly squeezed lime juice and greek yogurt. So simple.

And since I love a plethora of toppings on my chili, I added a dollop of greek yogurt, shredded cheddar cheese, crunchy tortilla strips and minced cilantro. SO freaking good! And perfect for this time of year.

To Make This Baja Chicken Chili You Will Need:

olive oil – Or you can substitute with avocado oil.
yellow onion – Adds a sweet and subtle onion flavor.
garlic – Adds distinct punchy flavor.
pinto beans – I like to use canned for ease.
black beans – I like to use canned for ease.
diced green chile peppers (canned) – I use one (4-ounce) can of mild.
diced jalapeños (canned) – I use one (4-ounce) can.
sweet corn – Use fresh or frozen sweet corn.
crushed fire-roasted tomatoes – Fire-roasted tomatoes adds additional flavor to this recipe, however, regular can be substituted.
boneless skinless chicken breasts – You’ll need 2 pounds.
baja seasoning – I like to use my homemade Baja seasoning.
low-sodium chicken broth – Or low-sodium chicken bone broth. Use homemade or store-bought.
lime juice – Adds acidity and bright citrus flavor.
plain whole milk greek yogurt – Lends creaminess to the chili.

for serving:

plain whole milk greek yogurt
grated sharp cheddar cheese
chopped fresh cilantro
sliced fresh jalapeño
tortilla chips or strips
diced avocado
hot sauce
lime wedges

Rinse and drain 1 can of into beans and then smash with a potato masher or fork and set aside. This will add more thickness to the chili. Then rinse and drain the remaining cans of pinto and black beans.

Build The Chili:

Heat a large dutch oven or soup pot over medium-high heat, add 2 tablespoons olive oil and 1 large yellow onion (that has been diced) with a pinch of kosher salt.

Stir and cook until soft and translucent and the edges starting to brown. Add in 4 cloves finely chopped garlic, stir and cook for 1 minute.

Next add in the smashed pinto beans, whole pinto and black beans, 1 cup sweet corn, 1 (4 ounce) can each of diced green chile peppers and jalapeños, and 14 ounces crushed fire-roasted tomatoes.

Add in 2 pounds boneless skinless chicken breasts and 3 tablespoons baja seasoning.

Lastly, pour in 4 cups of low-sodium chicken broth or low-sodium chicken bone broth.

Stir to incorporate. With the lid askew, bring to a boil. Once boiling, uncover and reduce heat to simmer and cook the chicken 20 to 25 minutes.

Once the chicken is fully cooked, use tongs to remove the chicken breasts and transfer to a cutting board. Use forks to shred the chicken.

Add the shredded cooked chicken back into the pot along with the juice of 1 lime and 2/3 cup plain whole milk greek yogurt.

Note: Low-fat or fat-free greek yogurt will separate and curdle in the chili.

Taste and season with kosher salt (around 2 teaspoons, more or less to taste) and lots of freshly ground black pepper.

Ladle chili into bowls and top with your favorite chili toppings.

Additional toppings for Baja Chicken Chili:

plain whole milk greek yogurt
sharp cheddar cheese
chopped cilantro
tortilla strips or chips
sliced jalapeno
lime juice (wedges)
hot sauce
diced avocado

Can You Make This In the Slow Cooker?

Yes! Sauté onion (in a skillet or directly in your slow cooker if it has the sauté capability) until soft and translucent. Add in the garlic and cook 1 minute. Then add that in with the beans, corn, chiles, jalapeños, tomatoes, chicken, seasoning and broth to your slow cooker. Stir, cover and cook on low for about 6 to 8 hours. Once the chicken is cooked, turn off the heat to your slow cooker and shred the chicken on a cutting board. Add the chicken back in and stir in lime juice and greek yogurt. Taste and season with salt and pepper.

How To Store Homemade Chili:

Transfer the chili to bowl or bowls that has an air-tight lid. Allow the chili cool uncovered. The chili doesn’t have to be completely cold, just not hot or extremely warm as it can negatively affect the food surrounding it in the fridge.

How Long Can Chili Last In the Fridge?

If stored properly Chili will last for 4 to 5 days in the fridge.

Can you Freeze Chili?

Yes! Follow the below steps for freezing chili!

How long does Chili last in the freezer?

Store chili in the freezer for up to 3 to 6 months.

How To Freeze Chili And Reheat Later:

COOL: It’s always best to make sure the chili is has cooled before freezing. Never place hot or very warm items in the freezer (or fridge!) as it can thaw and negatively affect the nearby food.
PORTION: Once cooled, divide chili into portions, leaving room for expansion. Whether it’s a single serving, two or four, portion the cooled chili into either freezer safe bags or air-tight containers. I prefer using freezer safe bags and removing as much air as possible, this helps with storing.
FLATTEN: After you’ve portioned out the chili, lay flat on a rimmed baking sheet and freeze for a few hours. Like how I did it in this post.
STORE: Now you can stack the flat frozen chili portions vertically or horizontally saving so much freezer space.
REHEAT: I prefer to thaw frozen chili overnight in the fridge. However you can soak in a sink of lukewarm water for 20 to 30 minutes – flip every so often and change out the water at least once or twice. You can also defrost in the microwave until thawed. Lastly, add thawed chili to saucepan or dutch oven and heat until thoroughly heated throughout.

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Enjoy! And if you give this Baja Chicken Chili recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Baja Chicken Chili

This Baja Chicken Chili is so easy, delicious and spicy! Tender cooked chicken, sweet corn black and pinto beans, diced green chiles and jalapeños in a creamy fire-roasted tomato sauce.

This recipe will serve about 9 (1½ cup) servings.

Course Mains & Entrees, Soups, Stews & Chilis

Cuisine American

Keyword baja, chicken, dinner recipe, easy recipe, fall recipe, one pot, poultry, slow cooker, spicy

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 330kcal

Author Laurie McNamara

Equipment

Ingredients

2 tablespoons olive oil or use avocado oil
1 large yellow onion diced
4 cloves garlic finely chopped
2 cans pinto beans rinsed and drained, 1 can smashed well
1 can black beans rinsed and drained
1 cup sweet corn fresh or frozen
4 ounces diced green chiles canned
4 ounces diced jalapeños canned
14 ounces crushed fire-roasted tomatoes
2 pounds boneless skinless chicken breasts
3 tablespoons homemade baja seasoning
4 cups low-sodium chicken broth or low-sodium chicken bone broth
1 medium lime juiced, about 2 tablespoons
1/2 cup plain whole milk greek yogurt
kosher salt to taste
freshly ground black pepper to taste

OPTIONAL CHILI TOPPINGS:

plain whole milk greek yogurt or sour cream
sharp cheddar cheese freshly grated
chopped cilantro
diced avocado
fresh jalapeño slices
tortilla strips or tortilla chips
hot sauce
lime wedges

US Customary - Metric

Instructions

Rinse and drain 1 can of into beans and then smash with a potato masher or fork and set aside. Rinse and drain the remaining cans of pinto and black beans.
Heat a large dutch oven or soup pot over medium-high heat, add olive oil and diced yellow onion with a pinch of kosher salt. Stir and cook until soft and translucent and the edges starting to brown. Add in garlic, stir and cook for 1 minute.
Next add in the smashed pinto beans, (rinsed and drained) whole pinto and black beans, sweet corn, green chiles and jalapeños, and crushed fire-roasted tomatoes. Add in 2 pounds boneless skinless chicken breasts and baja seasoning. Lastly, pour in chicken broth . Stir to incorporate. With the lid askew, bring to a boil. Once boiling, uncover and reduce heat to simmer and cook the chicken 20 to 25 minutes.
Once the chicken is fully cooked, use tongs to remove the chicken breasts and transfer to a cutting board. Use forks to shred the chicken. Add the shredded cooked chicken back into the pot along with the lime juice and greek yogurt. Stir well.

Low-fat or fat-free greek yogurt will separate and curdle in the chili.

Taste and season with kosher salt (around 2 to 2½ teaspoons, more or less to taste) and lots of freshly ground black pepper.
Ladle chili into bowls and serve with desired toppings.

Notes

Note: The nutritional information provided is for the chili and does NOT include any toppings or serving suggestions.

Nutrition