There’s something I love about a quick and easy condiment that can dress up a ton of different meals. 

Like, if you have guests over for dinner and put out a jar of homemade ranch dressing, they’ll immediately think you’re fancier than you really are. (Don’t tell them how easy it is to make!)

Same thing goes for this avocado crema. If you put out a bowl of avocado crema on a taco bar, your friends will totally think you spent tons of time and energy on it. Our secret is that it only took about 5 minutes and 4 ingredients to make.

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I am a big fan of easy dinner recipes.

With two young kids, I need all the help I can get when it comes to getting dinner on the table. And often that help is my slow cooker.

From crockpot taco soup and crockpot mississippi pot roast to easy crockpot pulled pork, I love being able to “set it and forget it” until it’s time to eat. 

Spaghetti is always a hit around here, so this crockpot spaghetti sauce is my new favorite weeknight dinner recipe. Sometimes I will even make a double batch so we can eat some right away and freeze the rest for later.

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I don’t know about you, but I’ve had some questionable biscuits and gravy in my life. 

You know what I’m talking about. Dry biscuits topped with gloppy, flavorless gravy. It’s not good.

But you know what is good? Knowing how to make delicious sausage gravy! 

Honestly, it’s one of those dishes that is really easy to make and can be so delicious when it’s done well. All it takes is a handful of simple ingredients and about 20 minutes to make.

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I’ve said it before and I’ll say it again: I love brunch season.

Between Easter and Mother’s Day and graduations, spring is all about brunches for me and I am so here for it.

I love making everything from croissant breakfast sandwiches to make-ahead breakfast casserole to strawberry rolls and more for brunch. Sometimes I go for a make-ahead recipe, sometimes I go for something I make that morning.

And if I really want to impress my friends and family, I make eggs benedict.

I think we’ve all had eggs benedict at a restaurant, right? It’s a dish that seems so fancy, but it’s totally doable to make at home! You’ll definitely want to add this to your Easter or Mother’s Day brunch menu.

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If you saw my post from earlier this week, you know that I’ve been getting bombarded with TikTok videos about the new quesadilla “hack” at Chipotle. 

Some of the videos are of people trying the quesadilla and raving about how good it is, but other videos are of people saying that their local Chipotle restaurants are refusing to make the quesadillas.

Plus, all of the videos have made a lot of Chipotles run out of their signature Chipotle honey vinaigrette.

If you’ve been wanting to try the quesadillas but haven’t been able to (or you’re just wondering what everyone is talking about), don’t stress. We’re going to learn how to make a copycat version at home!

This is one recipe that is definitely going into my “TikTok hall of fame” along with cinnamon rolls with heavy cream and the TikTok grinder sandwich.

The post Chipotle Quesadillas (Viral TikTok Recipe) appeared first on My Baking Addiction.

I say this every single year, but it keeps being true: back to school season is absolutely bananas.

Between meet the teacher nights and figuring out the new fall schedule for Elle’s after-school activities, I’m absolutely exhausted just thinking about dinner.

Thankfully, I’ve built up a good list of quick and easy dinners for busy weeknights. Recipes like one-pot mac and cheese, taco casserole, ham and cheese sliders, and one-pot spaghetti are all things that are easy to make and that I know my family will love.

This quick marinara sauce is another recipe I like to keep on my weeknight dinner list. There are so many ways to use it and it takes me only minutes to throw together!

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‘Tis the season for planting our little garden around here. I usually kill everything – except mint, that stuff grows out of concrete! – but I still try for a small garden every year.

This year we have some tomatoes, cilantro, and basil. I always plant basil, even though the bugs usually get to it and the leaves end up full of holes. Not very pretty, but perfect for using for pesto.

Elle had never tried pesto before, but since she loves pasta I grabbed a fresh basil plant at Meijer (while we wait for ours in the garden to grow) and whipped up a batch of this homemade Fresh Basil Pesto for an easy pasta dinner.

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Of all the meals I make, this Easy Homemade Meat Sauce is definitely my husband’s absolute favorite. Even though he’s someone that is not a fan of leftovers, he’ll happily consume this sauce over pasta for days on end with zero complaints.

In fact, he says it just gets better after day one.

I’ve even caught him warming it up and eating it with a crusty loaf of bread – no pasta in sight!

Whether you’re serving this sauce over simple spaghetti, using it to make lasagna or manicotti, you simply can’t go wrong!

(more…)

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I don’t know what it is about this time of year, but all I’ve been wanting to eat is salad.

From wedge salads and simple grilled chicken salads to Greek-style topped with gyro meat, I’ve been whipping up salads for lunch and dinner all month long.

Now that Elle is back in school, having a few of these quick and easy dinner salads in my repertoire makes weeknight meals a breeze.

(more…)

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Not long ago, I attended a swanky dinner party full of tiny courses. I don’t know about you, but there’s something about small plates of food that just makes me feel more sophisticated.

At the end of a very fabulous night, the dessert course was being served. One of the tiny bites that surprised me was a crostini with goat cheese and a chutney I just couldn’t quite figure out.

I had to track down a waiter to find out just what it was I couldn’t stop eating (so much for small plates, huh?). Turns out it was Red Onion Chutney.

My pal Amber tells me this stuff is quite common in the U.K., where her husband hails from. Well, I just couldn’t get enough of it!

I’ve had onions on the brain for months, having been asked to participate in this month’s Kitchen PLAY, whose featured ingredient is – you guessed it – onions. I just knew I had to recreate this delectable dessert crostini for you.

Think of the finest dessert cheese plate you’ve ever had – on one crostini. The goat cheese provides sweetness, as does the red onion. The addition of balsamic and red wine vinegar adds just the right amount of acid to make you want more and more.

Chutney is the perfect vehicle for Storage Onions – yellow, red, and white onions bred to be at their best during our Autumn and Winter – which are at their peak starting now.

Most chutneys you find are made in large batches – sometimes 20 jars at a time. You may have noticed before that I’m intimidated by canning, so I decided to start small, and created a small batch recipe that you can keep in one or two jars easily, depending on what you have handy.

My canning friends tell me that the secret to good jams, jellies and chutneys is to give them time to simmer in the pan, so be prepared that this recipe needs time to develop on the stove. Your time will be worth it, I promise!

This red onion chutney keeps in the fridge for up to 6 months, or if you know how to water-bath can, you can do that. I’m no expert, so I simply kept mine in the fridge. The flavors will develop more deeply the longer the chutney is allowed to mature. That is, if it lasts that long!

We found ourselves dumping little spoonfuls on eggs, grilled chicken, even cold cut sandwiches.

The National Onion Association is also sponsoring a wonderful giveaway at Kitchen PLAY. Simply recreate any one recipe from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen PLAY to enter. All qualifying bloggers in each course will be entered to win $100 (6 prizes total). The deadline is October 31, 2011. Please review the complete contest rules before entering. Good luck!

Print

Red Onion Chutney

Course Appetizers

Keyword appetizers, canning, chutney, Desserts, Kitchen Play, Onions

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Author Jamie

Ingredients

• 1 tablespoon olive oil
• 2 medium Red Onions sliced finely
• 1 large Yellow Onion chopped fine
• 2 Shallots diced
• ¼ teaspoon Kosher Salt
• pinch of freshly ground Black Pepper
• 1 Jalapeno deseeded, deribbed and diced
• ¼ cup Balsamic Vinegar
• 3 tablespoons Red Wine Vinegar
• ¼ cup packed Brown Sugar
• ⅛ teaspoon Cinnamon
• 1 Bay Leaf

Instructions

• 1. In a large sauté pan, heat the olive oil on low heat. Slice the red onions finely. Chop and dice the yellow onion and shallot into small pieces. Add the different onions to the heated oil, and add salt and pepper. Cover with a lid.
  
• 2. De-seed, de-rib, and dice the jalapeno finely. Add it to the pan of onions. Replace the lid and cook for about 30 minutes, until the onions have softened, but not browned.
  
• 3. Add the balsamic and red wine vinegars, brown sugar, cinnamon, and bay leaf. Stir well to mix in completely, and do not replace the lid. Cook on low for another hour to hour and a half, until no liquid remains and the onions are dark and rich in color.
  
• 4. Stir often during the last half an hour of cooking to prevent the onions from burning.
  
• 5. Allow to cool slightly, then place in jars or any airtight container. Seal jars with lids, then refrigerate as soon as jars are cool enough to handle.
  
• 6. Serve on freshly toasted crostini spread with your favorite goat cheese.

Notes

- Chutney flavors will deepen and become more complex the longer it is allowed to develop in the fridge. Some recipes suggest leaving chutney alone in the fridge for up to 6 weeks before re-opening, though this chutney is good straight out of the pot. It will just get better with time.
- Store in the refrigerator in a tightly sealed glass jar

Makes 3 cups

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