Category: Dinner

Delicious Cincinnati Chili: A Fresh Twist on Pasta

Posted on by M.

I often have spaghetti noodles left when all the sauce is gone, so making Cincinnati Chili is my favorite way of using them up. I actually grew up making this meal on its own, fresh spaghetti and all, so you do you.

selective focus photography of cincinnati chili pasta with tomato and basil
Photo by Lisa Fotios on Pexels.com

The best thing about this meal is that it is not necessarily a hot one and works well for scorching summer days.

Cincinnati Chili is filling but fresh.

Its almost like a salad on pasta.

Everyone can build their plate with ingredients they choose and any vegetable you want to add to the line up is great.

My new favorite way to garnish this dish is with fresh cilantro or basil!

A dish of cincinnati chili, pasta with black beans, topped with fresh onions, peppers and tomatoes, garnished with fresh cilantro.

Cincinnati Chili

Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes

After a brief search on how to spell "chili" in this case, I have learned much. Let me warn you that this version is the 'poor missionary' version that I grew up with.

No Ratings

Ingredients

Toppings

  • 3 Tomatoes
  • 8 oz Cheese, grated
  • Black olives, optional
  • 1 Bunch Fresh Cilantro, optional
  • 6 Leaves Fresh Basil, optional
  • 1 Any Color Bell Pepper
  • 1 Red Onion or 3 Green Onions

Sauce

  • 1 t. Cumin, optional
  • 1 T. Chili Powder
  • 1 T. Garlic Powder
  • 1 t. Salt
  • 1 Can Black Beans
  • 1 Can Tomato Sauce

Pasta

  • 1 Pkg. Spaghetti

Instructions

  1. Chop all vegetables (I love that I can have this meal mostly ready ahead of time).
  2. Chop cilantro to mix into the dish (my favorite!) or save to garnish with leaves.
  3. Grate cheese, if necessary. (Another thing that can be done ahead or bought ready to go.)
  4. Bring a large pot of water to a boil over high heat.
  5. Add pasta, cover with lid and turn off heat.
  6. Test pasta after 11 minutes. You may need to cook longer if it is chickpea or lentil.
  7. Combine and heat beans, tomato sauce and seasonings in a saucepan on medium high until they begin to bubble.
  8. Drain pasta.
  9. Serve beans over pasta and top with vegetables and cheese.
  10. Add chopped cilantro or garnish and enjoy!

Notes

  • I switched to whole grain pasta a long time ago and prefer it now. You can use Lentil or Chickpea as well.
  • Optionally, cook up 1/2 lb. of ground meat and add it to the bean sauce. It makes the meal a little heartier for those of you feeding ravenous meat-eating men.
  • Honestly, if you think of something you like in a salad, you can pretty much add it to this meal.
  • On days when I can't be bothered, I have made a pot of pasta, heated some beans, grated some cheese and eaten it just like that with no vegetables at all. I won't judge you.
  • If you already have pico de gallo, guacamole or anything else made ahead, I have gladly substituted one or all of those for the vegetables in this dish!

© A Kitchen of Herbs
Category: Dinner

Roasted Chicken

Posted on by M.

This is my new favorite method of using bone-in, skin-on chicken breasts, since I am often able to find them at a discount at the store. If I’m not making a pile of chicken salad with them, I’m making this Roasted Chicken recipe!

Preheat oven to 350*.

Pat dry:

4 Large Bone-In, Skin-On Chicken Breasts (or Whole Fryer or whatever you have. Skin-on is best.)

Place in Large Iron SKillet or Oven Safe pan.

Sprinkle generously with:

Salt/Lawry’s Salt/Garlic Salt

Smoked Paprika/Paprika

Montreal Chicken Seasoning

Add on top:

6 Sprigs Fresh Rosemary or 1 T. Dried Rosemary

6 Sprigs Fresh Thyme or 1 T. Dried Thyme

Roast, uncovered 1 hour or until internal temperature reads 165*. You can usually tell also if you spear it to the middle and then press to see if juices run clear.

The key to delicious roasted chicken is plenty of seasoning and not over OR under cooking it…

My usual sides include: Mashed Potatoes or Jasmine Rice, Garlic Green Beans or Broccoli.

Roast Beast

Posted on by M.

I know, by now you’re saying to yourself, “Does this woman use her oven to cook everything?!” Yes. The answer is yes.

Keep in mind that this will take several hours to cook. I like my meals to either require effort or take time, but never both. This one takes time, but requires no effort.

Preheat oven to 275*.

Obtain & place in large skillet:

1 Chuck Roast (or whatever is the cheapest chunk of meat you can find that is generally super tough)

Season generously on both sides with:

3 – 4 T. Montreal Steak Seasoning

2 – 3 T. Worcestershire Sauce

Sprinkle on top:

5 Sprigs Rosemary

5 Sprigs Thyme

Cut into quarters & scatter on top of roast:

6 Garlic Cloves

Cook in oven, uncovered, for 3 hours.

If you are making Yorkshire Puddings as a side, I would recommend starting the batter now.

Cut into wedges or large chunks:

2 Onions

8 Red/Gold Potatoes or 4 Russet Potatoes

10 Thin or 5 Large Carrots

10 Branches or 1 Stalk Celery

Arrange vegetables around roast.

Combine & pour over everything:

3 c. Water

2 Beef Bouillon Cubes or 2 t. Beef Broth Base

2 T. Cornstarch

Cover with foil.

Cook, covered, for 4 – 5 more hours.

This can be a meal all by itself with the potatoes & carrots; but if you have a very hungry family like I do, you can stretch things by adding Rice, Yorkshire Puddings, Brussel Sprouts, Green Beans or several other sides into the mix.

Delicious Yorkshire Pudding: Egg Usage Made Simple

Posted on by M.

I grew up eating Yorkshire pudding with roasts.

I thought they were the best thing ever invented. They are delicious and also a great way to use up eggs, in case you ever have that problem. Growing up, we had to order enough eggs at one time to last us a month, so there was inevitably a flat or two that needed to be turned into a quantity of food.

**If you have time and are making the Roast Beast, make this during the first 3 hour cook time and store it in the refrigerator until the meat is done. The time to rest improves the texture.**

yorkshire pudding in a muffin pan

Yorkshire Pudding

Prep Time: 5 minutes
Cook Time: 30 minutes
Resting Time: 1 hour
Total Time: 5 minutes
No Ratings

Ingredients

  • 4 eggs
  • 2 c. milk
  • 2 c. flour
  • 1 t. salt

Instructions

  1. Blitz eggs in blender on high.
  2. Add milk and blend for 30 seconds.
  3. Add flour and salt and blend for an additional 2 minutes.
  4. If you have time, refrigerate mix for an hour or overnight.
  5. Pre-heat oven to 400*.
  6. Fill each cup in a muffin tin with 1 t. oil or coat the bottom of an iron skillet.
  7. Pre-heat pan in oven until oil is almost smoking.
  8. If you don’t do this first, the puddings will not puff properly!
  9. Pour batter into pan, filling 1/2 full.
  10. Immediately return pan to oven (I usually just pull the rack out and pour batter directly into the pan while on the rack).
  11. Bake 25-30 minutes or until well puffed, golden brown and crispy on top.
© A Kitchen of Herbs
Category: Dinner

How to Make an Easy Burger in the Oven

Posted on by M.

I needed an indoor Easy Burger without the mess.

top view of easy burger with brioche bun and fries on blue floral plate

If you live in an apartment like I do, with no grills allowed on patios and the one communal grill ludicrously far away…you find a way to make an easy burger in a skillet.

On the stove.

The grease splatters everywhere and it seems to take forever to cook them.

One day I realized I was ignoring my broiler. It is my new favorite way to cook anything you would normally grill – it takes less than half the time, creates no mess and tastes great.

Fast and easy, these burgers only have 3 ingredients and are broiled in the oven which means no mess!

Believe me when I say that it doesn’t take long and you are more likely to over cook them than anything else, but I guarantee dinner will be served much quicker than you thought and with much less cleanup. Also, they will be delicious!

homemade broiler burger on a bun with lettuce, tomato and cheese served with fresh fries

Broiler Burgers

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 5 minutes
No Ratings

Ingredients

  • 1 T. Montreal Steak Seasoning
  • 1 T. Worcestershire Sauce
  • 1 Lb. 80/20 Ground Beef

Instructions

  1. Combine ground beef and seasonings. Set aside.
  2. Yeah. That’s really it. I grew up with all sorts of nonsense like breadcrumbs and egg and whatnot in burgers to 'hold them together'. I find that is all ridiculous and unnecessary. Keep it simple.
  3. Form into patties about 4 inches across and 1/2 inch thick.
  4. They will shrink. It’s normal. That’s ok. You can poke a hole in the middle if you want them to cook at the speed of light and potentially dry out, but they will still shrink.
  5. If you want them to end up a certain size, make them 1 – 2 inches wider than you want them to be in the end. Personally, I don’t care.
  6. Heat your broiler to the highest setting. Mine goes to 500*.
  7. Arrange patties in well seasoned or lightly oiled large iron skillet.
  8. Place on top oven rack or directly under your broiler, wherever that is.
  9. Cook 1 – 2 minutes. If you want to flip them half way, cook 1 minute each side.

Notes

  1. I recommend 80/20 for the sheer fact that too little fat content means they try to fall apart and I don’t have the patience to deal with that.

© A Kitchen of Herbs
Category: Dinner

Delicious Sour Cream Mashed Potatoes with Green Onions

Posted on by M.
white plate showcasing ribeye steaks smothered in mushrooms and onions served with sour cream mashed potatoes and oven roasted broccoli

Sour Cream Mashed Potatoes

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
No Ratings

Ingredients

  • 6 – 8 Potatoes (I peel mine only if they have super tough Idaho-ish skins.)
  • 1/4 c. Potato Water
  • 1/4 c. Butter (any kind)
  • 1 – 2 t. Salt/Garlic Salt/Lawry’s Salt
  • 1/4 c. Milk (any kind)
  • 1/4 c. Sour Cream (optional, but makes all the difference!)

Instructions

  1. Peel potatoes if desired.
  2. Boil the potatoes in a large pot of salted water until soft.
  3. Reserve 1/4 c. of the water the potatoes were boiled in.
  4. Drain the remaining water.
  5. Add reserved water and butter to the potatoes.
  6. Mash the potatoes well.
  7. Mix in the salt, milk and sour cream.

Notes

    • If you measure potatoes in pounds, this is the equivalent of a 3 lb bag
    • I like to use my mixer do the work with a whip attachment.
    • Don't have a potato masher or mixer? A sturdy wire whisk is an effective tool as well!

© A Kitchen of Herbs
Category: Dinner

Garnish with fresh Green Onions, Garlic Shoots or Chives

Quick & Easy Shepherd’s Pie Recipe

Posted on by M.

Traditionally, shepherd’s pie is made with lamb.

But the whole purpose of these cottage-type recipes is to do with what you have and make a delicious meal. So remember, my recipes will always be predicated on the idea that you should use what you have, season the heck out of it and it will be a success!

This page may contain affiliate links, which means I receive commissions for purchases made through those links, at no cost to you. 

melted cheese on top of mashed potatoes, vegetables and ground meat for shepherd's pie

Simple Shepherd's Pie

No Ratings

Ingredients

  • 1/2 – 1 lb. Ground Meat Stuffs (use anything you like, even plant-based)
  • 4 – 5 Potatoes (I peeled mine just because they had super tough skins this time.)
  • 4 Carrots, peeled or 1 small bag Mixed Vegetables
  • Handful chopped Celery
  • 1 Small Bag or 1 Can Peas or Peas and Carrots (even if you have nothing else, some peas or corn make the difference)
  • 1 Small Bag or 1 Can Sweet Corn
  • 1/2 Onion
  • 2 – 3 Cloves Garlic
  • 2 T. Montreal Steak Seasoning
  • 3 T. Worcestershire Sauce
  • 1/4 c. Butter (any kind)
  • 1 – 2 t. Salt/Garlic Salt/Lawry’s Salt
  • 1/4 c. Milk (any kind)
  • 1/4 c. Sour Cream (optional, but makes a difference!)
  • 4 oz. Cheese Block (or use grated cheese or sliced cheese…there are no rules here.)

Instructions

  1. Preheat your oven to 350*.
  2. In a skillet over medium-high heat, brown the meat or 'meat'.
  3. Place a large pot of water on the stove at high heat.
  4. Add a couple dashes of salt.
  5. Throw in your potatoes, peeled or not, according to your preference.
  6. Boil the potatoes until they are very soft.
  7. Meanwhile, chop your chosen vegetables into bite-sized pieces.
  8. Dice and saute the onion and garlic in a large skillet. (I like to use iron or stainless steel so that I can shove the whole thing in the oven to finish it off.)
  9. Add the chopped vegetables to the onions.
  10. Stir the cooked meat into the vegetables.
  11. Generously season the whole mixture with the steak seasoning and Worcestershire sauce.
  12. Save 1/4 c. of water from the potato pot.
  13. Drain the rest of the water from the potatoes.
  14. Add butter, salt, milk and sour cream to potatoes and mash vigorously.
  15. Spread the mashed potatoes over the meat and vegetable concoction.
  16. Grate the cheese and sprinkle liberally over the whole pan.
  17. Bake in the oven just until the cheese is melted!
© A Kitchen of Herbs
Category: Dinner

This is one of my favorite dishes to throw together at the last minute because even if you don’t have time to thaw the ground meat, it will cook just fine from frozen. Just throw it in the pan and cover it with a lid. Dinner doesn’t have to wait just because you didn’t remember to pull the meat out of the freezer or simply couldn’t decide what to make until just now.

If you have a mixer, I like to let it do the work with a whip attachment. If you don’t even have a potato masher, like I apparently don’t, a sturdy wire whisk is an effective tool as well!

Roasted Potato Wedges

Posted on by M.

When it comes to what herbs go with potatoes, you can never go wrong with rosemary. These are quick, easy and go with just about anything.

Preheat oven to 350*.

Cut into wedges:

10 Red or Gold Potatoes (If you have Idaho and the skins are thick you might want to peel them.)

Dump into a large bowl.

Add:

2 T. Oil (I suggest olive or avocado, but anything works.)

Toss potatoes with the oil until coated.

Add:

2 t. Salt (You can use Garlic Salt, Lawry’s, whatever you please.)

1 t. Pepper

Toss to coat potatoes.

Spread on baking sheet or in large iron skillet. Scatter generously with:

2 Sprigs Rosemary (You can remove the leaves but I just throw the whole thing on, maybe torn in half to release aroma.)

4 Sprigs Thyme (Same here. Who wants to peel off tiny Thyme leaves?)

Bake until potatoes are fork-tender.

I have no idea how long this is. I’ll update you if I ever remember to look.

Broiled Spicy Corn

Posted on by M.

Clean:

2 Whole Cobs of Corn ( or 6 sections)

Season all sides of each with:

Cumin

Garlic Salt

Pepper

Smoked Paprika

Chili Powder

Heat broiler to 500*.

Drizzle olive oil into iron skillet.

Place corn in skillet and broil 5 – 7 minutes.

Turn cobs and broil additional 5 – 7 minutes, just until slight char or really well browned.

Watch closely, depending on your oven, this may happen fast.

This is officially my favorite way of cooking corn on the cob now. It’s quick, easy and delicious!

Carnitas

Posted on by M.

Pat dry:

2 lbs. Shoulder of Pork

Combine:

2 T. Cumin

1 T. Garlic Salt

1 T. Chili Powder

1 T. Smoked Paprika

1 T. Ground Oregano OR

3 Sprigs Fresh Oregano

Coat meat with spice mixture.

Place in Dutch oven or iron skillet.

Chop and cover meat with:

1 Jalapeño

1 Onion

4 Garlic Cloves

Pour over meat:

1/2 – 3/4 c. Orange Juice

Cover with foil. Bake at 300* for 6 hours or until meat shreds easily with fork.

If you have a slow cooker, of course you can use it on low for several hours until meat is tender.