Dinner Archives - Page 2 of 5 - Percolate Kitchen

Super Creamy, Extra Cheesy Macaroni and Cheese

There's only 15 minutes standing between you and the creamiest, dreamiest macaroni and cheese! This is way better than anything you'd get out of a blue box.

There's only 15 minutes standing between you and the creamiest, dreamiest macaroni and cheese! This is way better than anything you'd get out of a blue box.

There's only 15 minutes standing between you and the creamiest, dreamiest macaroni and cheese! This is way better than anything you'd get out of a blue box.

There's only 15 minutes standing between you and the creamiest, dreamiest macaroni and cheese! This is way better than anything you'd get out of a blue box.

There's only 15 minutes standing between you and the creamiest, dreamiest macaroni and cheese! This is way better than anything you'd get out of a blue box.

Macaroni and Cheese is the ultimate in comfort food, and this recipe does not disappoint!

Creamy, cheesy, delectable- this is not diet food, make no mistake. I sincerely hope you’re not making this super creamy macaroni and cheese if you’re planning on having a bikini ready body soon!

But we can all afford a little indulgence here and there, right? Bonus, this is a perfect quick weeknight dish to make, and easy enough to throw together when you’ve got hungry little people clinging to your legs and whining for graham crackers.

I know this, because that is my life most nights at about 6pm, and this mac and cheese rivals anything out of a blue box. It’s also a great way to use up some leftover cheese, if you have any laying around!

If you make a point to start boiling the noodles and then starting the sauce, there’s a good chance you’ll have everything ready at the same time. And since the sauce clocks in at just under 15 minutes, that means there’s only a quarter of an hour standing between you and the creamiest, dreamiest, cheesiest mac and cheese ever.

Want to sneak some healthy stuff in there? I’ll often toss my super creamy macaroni and cheese with wilted spinach, or peas, or chopped asparagus. My picky toddler painstakingly removes every single shred of “green”, but at least I know I’ve done what I can to pretend she’ll willingly eat vegetables.

There's only 15 minutes standing between you and the dreamiest creamy macaroni and cheese ever! This homemade stovetop mac and cheese is so easy, a great kids recipe, and quick enough to make for a weeknight meal.
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Super Creamy Extra Cheesy 15-Minute Macaroni and Cheese


Servings: 4
Author: Ruthy Kirwan
Ingredients
  • 6 tablespoons unsalted butter
  • 1/2 cup white flour
  • 2 cups whole or 2% milk
  • 1 teaspoon salt
  • 8 ounces shredded mozzarella
  • 8 ounces American cheese
  • 4 cups cooked macaroni pasta (about 2 1/2 cups uncooked)
Instructions
  1. In a large bottomed pot over medium heat, melt the butter. Whisk in the flour and cook until the flour has turned a light brown, the color of milky coffee (about 3-5 minutes) 

  2. Slowly whisk in the milk, taking care to whisk clear any lumps that might appear. Add the salt and stir to combine.

  3. Add the cheese in 2 to 3 batches, stirring well between each addition. The sauce is ready when all the cheese has been added and the sauce is smooth, with no lumps.

  4. Toss the cheese sauce with the cooked macaroni pasta until coated. Serve warm. 

  5. This macaroni and cheese will keep stored in the fridge in a tightly covered container for up to one week. 

Recipe Notes

If you use 2% milk here, make sure you use American cheese or another cheese with a high milky fat content; you need that extra fat in there or the sauce will break. 

**Please note that 4 cups of cooked macaroni and cheese is equal to about 2 1/2 cups uncooked pasta. To save time, I start boiling the pasta and then make the sauce; that way they will both finish around the same time. Make sure the pasta is well drained before stirring it into the sauce. 

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Stuffed Poblano Peppers with Ground Beef, Refried Black Beans and Cheese

These stuffed poblano peppers are just like chile rellenos, but they're even easier! They're low carb and stuffed with a layer of refried black beans and ground beef (or ground turkey!), gluten free, and topped with cheese. It's a great weeknight dinner recipe and you can even add extra salsa for a spicy kick. Yum! These stuffed poblano peppers are just like chile rellenos, but they're even easier! They're low carb and stuffed with a layer of refried black beans and ground beef (or ground turkey!), gluten free, and topped with cheese. It's a great weeknight dinner recipe and you can even add extra salsa for a spicy kick. Yum! These stuffed poblano peppers are just like chile rellenos, but they're even easier! They're low carb and stuffed with a layer of refried black beans and ground beef (or ground turkey!), gluten free, and topped with cheese. It's a great weeknight dinner recipe and you can even add extra salsa for a spicy kick. Yum!

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Ready in under 40 minutes and layered with refried black beans, taco-flavored ground beef and melty cheese, these Stuffed Poblano Peppers are a sure-fire hit and a perfect weeknight meal!

So, after I confessed my never-ending love for Homemade Taco Seasoning last week, I pretty much started taco-ing all the things. That’s normal, right?

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These Stuffed Poblano Peppers with ground beef, refried black beans and cheese were my favorite result of the taco seasoning binge, and I bet you’ll love them just as much as we did! I love how layered they are, which packs them full of so much extra flavor.

Big Time Bonus: They’re ready in under 40 minutes.

I mean, come on! It’s the perfect weeknight meal, and a little healthier than your standard taco, too.

Of course, if you jazz it up with slices of avocado, more hot sauce, diced tomatoes and sour cream, like, um, me, then maybe it’s not SO healthy after all. But hopefully, I’ll get a pass on that because these stuffed poblanos are so dang tasty.

I used refried black beans in this recipe since I prefer them taste-wise to refried red beans, but you’re more than welcome to use the beans you like best!

This simple recipe clocks in with only 6 ingredients.

It’s really 7 if you count the oil, so it’s the perfect thing to throw together on a busy weeknight.

They also freeze great, and – my favorite bonus – are handy to eat one-handed, with a baby on your hip. I know this from real life. So they’d be great to bring over as a gift to a new mom or parent!

I like to go all in with the taco-ness of these peppers, too, and add a dollop of sour cream and maybe some Valentina hot sauce if I’m feeling feisty.

These stuffed poblano peppers are just like chile rellenos, but they're even easier! They're low carb and stuffed with a layer of black refried beans and ground beef (or ground turkey!), gluten free, and topped with cheese. It's a great weeknight dinner recipe and you can even add extra salsa for a spicy kick. Yum!
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Stuffed Poblano Peppers
Servings: 4
Author: Ruthy Kirwan
Ingredients
  • 1 tablespoon vegetable oil
  • 1 pound lean ground beef
  • 5 poblano peppers
  • 3 tablespoons taco seasoning (see recipe link: https://percolatekitchen.com/homemade-taco-seasoning/)
  • 1 onion , diced
  • 1 cup (8oz) refried beans
  • 8 ounces shredded pepper jack cheese
Instructions
  1. Preheat the oven to 350*F.
  2. Slice each poblano in half and remove the seeds. Arrange the poblanos, cut side up and side by side, in a large ovenproof baking dish.
  3. Heat the vegetable oil in a large stainless steel saucepan over medium heat until shimmering. Add the onions and cook until softened, about 3-5 minutes.
  4. Add the beef and cook until browned, crumbling the beef as it cooks.
  5. When the beef is cooked through, remove the pan from the heat and pour off any excess grease.
  6. Stir in the taco seasoning, mixing to combine thoroughly.
  7. While the beef is cooking, spread 1-2 tablespoons of refried beans into each pepper, smoothing to coat the bottom of each pepper evenly.
  8. When the beef mixture is cooked, divide evenly among each pepper.
  9. Sprinkle the peppers with cheese, and place in the oven.
  10. Bake 15-20 minutes or until the cheese has melted and begins to bubble and brown.
  11. Remove from the oven and serve hot.

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Sheet Pan Kielbasa Dinner with a Sweet Mustard Glaze

I love sheet pan dinner recipes- how can you not!? Especially this easy one-pan kielbasa, sweet red peppers, onions, brushed with a sweet mustard glaze.

I love sheet pan dinner recipes- how can you not!? Especially this easy one-pan kielbasa, sweet red peppers, onions, brushed with a sweet mustard glaze.

I think I’m starting to develop a sheet pan dinner obsession.

Is that a bad thing, do you think? My guess is likely that no, not a bad thing at all. I’m also willing to guess you’re with me on this. Right?

Because truly, how can it be a bad thing to enjoy what is basically the perfect weeknight dinner recipe? Toss delicious ingredients on a pan. Season appropriately. Place in a hot oven until cooked. Eat.

Could not be easier, and I love that so, so much.

This sheet pan dinner features plump, juicy, smoked kielbasa and is my play on the old Italian standby, sausage and peppers. Did you know smoked kielbasa and sweet, slightly spicy peppers goes awesome together? If you do, you’re probably from the Midwest and know Polish-Americans. Just saying.

I love the combo of heat, sweet, and spice in this sheet pan dinner. You’ve got crispy sweet red peppers, yellow onions, smoky kielbasa, all covered in a 3-ingredient mustard glaze that’s also perfection as a salad dressing. So while you’re at it, make a big, leafy salad and toss it with the remainder of this sauce. Serve some crusty bread on the side and you’ve got a dinner in 20 minutes that’s full of flavor and a bit of bite.

See why these sheet pan dinner recipes are my new thing!? They’re too crazy easy not to be!

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Sheet Pan Kielbasa Dinner with a Sweet Mustard Glaze
Author: Ruthy Kirwan
Ingredients
  • 1.5-2 pounds smoked kielbasa sausages , sliced in half
  • 2 sweet red peppers , ribs and seeds removed, sliced into 1/4" thick strips
  • 1 large yellow onion , sliced
  • 3 tablespoons brown mustard
  • 2 tablespoons light brown sugar
  • 1 tablespoon apple cider vinegar
Instructions
  1. Preheat the oven to 400*F.
  2. Line a sheet pan with aluminum foil or parchment paper.
  3. Arrange the kielbasa, peppers, and onions into 3 separate piles on the pan.

  4. Whisk together the mustard, sugar, and vinegar. Brush onto the sausages, then drizzle any remaining sauce on the peppers and onions.

  5. Bake for 8-10 minutes, then use a spatula to toss the peppers and the onions so that they brown evenly.
  6. Bake for another 8-10 minutes, or until the peppers and onions have softened and started to brown and the sausage is plump and browned.
  7. Serve hot.

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30-Minute One Pan Balsamic Caprese Chicken

A simple, one-pan weeknight dish that's ready in 30 minutes. Click the recipe to find out why my toddler refers to it as 'candy chicken'. It's that good!

A simple, one-pan weeknight dish that's ready in 30 minutes. Click the recipe to find out why my toddler refers to it as 'candy chicken'. It's that good!

I’m loving this simple weeknight one-pan caprese chicken dish!

This easy caprese chicken is a perfect weeknight dinner, and totally packed with flavor thanks to the melty cheese, fresh summer tomatoes, basil, and a drizzle of balsamic glaze.

If you’re not sure, consider this: my toddler loves this caprese chicken dish so much she calls it ‘candy chicken’. This is from the child that can go a whole 24 hour period living on four carrot sticks and a cup of milk, so the sheer fact she loves this recipe gets it a gold star in my book.

This One Pan Balsamic Caprese Chicken is drizzled with a balsamic glaze (“candy”, according to my toddler) and crazy simple to make.

The recipe here calls for chicken thighs since I find them so much more flavorful (and affordable!) than chicken breasts, but feel free to substitute breasts for thighs if you prefer.

I used sliced vine tomatoes here, but since it’s summer, you’ve got my full permission to go tomato crazy, if you want. Use cherry tomatoes, heirloom, big juicy beefsteak tomatoes; whichever looks best to you will work beautifully in this recipe. #allthetomatoes

A simple, one-pan weeknight dish that's ready in 30 minutes. Click the recipe to find out why my toddler refers to it as 'candy chicken'. It's that good!
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30-Minute One Pan Balsamic Caprese Chicken
Author: Ruthy Kirwan
Ingredients
ingredients
  • 1/3 cup balsamic vinegar
  • 6-7 boneless, skinless chicken thighs (about 1.5 pound)
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 6-7 fresh basil leaves (about one 2oz package)
  • 4-5 vine tomatoes , sliced
  • 8 ounces fresh mozzarella , cut into 6-7 thick slices
  • freshly ground pepper , to taste
equipment:
  • 1 large stainless steel ovenproof pan , at least 10" wide
Instructions
  1. Preheat the oven to 400*F.
  2. Place the pan over medium-high heat and add the balsamic vinegar. Bring to a boil and allow the vinegar to reduce, stirring occasionally. Let the vinegar reduce until it is thick and syrupy enough to coat the back of a spoon, about 3-5 minutes. Remove from the heat, pour into a cool bowl and set aside for later. Clean the pan and return it to the stovetop.
  3. Place the chicken thighs between cling film. Using a kitchen mallet, pound thighs so that they are each about 1" thick. Sprinkle evenly with the salt.
  4. Add the olive oil to the pan and heat on medium-high until shimmering. Add the chicken thighs in one layer and fry until golden brown on the bottom, then turn and brown the other side.
  5. Layer the chicken with 1-2 leaves of basil, then the tomatoes, then the slices of fresh mozzarella.
  6. Turn off the heat of the stovetop and place the pan in the hot oven.

  7. Bake for 10-12 minutes, or until the cheese has fully melted and is beginning to brown. 
  8. Remove the pan from the oven and drizzle with the reserved balsamic vineger glaze
  9. Serve hot.

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Thai Green Curry Pulled Pork ‘Buddha Bowl’

This Thai Green Curry Pulled Pork Buddha Bowl is a slow cooker stallion!

We’re veering into warmer weather here in mid-May in New York City, but the nights still have a bit of a chill to them. That’s why making a slow cooker dish like this Thai green curry pulled pork is a smart move! 

I’ve been seeing ‘buddha bowls’ all over Instagram and Pinterest lately and thought it looked like a fun recipe to play around with.

What’s a ‘buddha bowl’,  you ask? Put simply, it’s any dish that encompasses a protein, starch and vegetable that is – you guessed it!- served in a bowl. 

They’re simple to make, comforting, healthy, versatile and (obviously the most important) oh so pretty. I mean, this IS Instagram we’re talking about here. Ugly food need not apply. 

This Thai green curry pulled pork isn’t a big, hearty meal, but it will warm you right down to your bones.

It’s the perfect dish to have while there’s still a nip in the air. 

The instructions for this thai green curry pulled pork calls for slow-cooking that pork for up to 6 hours, but don’t be scared. This is slow-cooker territory, so it’s a set-it and forget-it kind of meal. Green Curry itself is relatively simple, especially if you opt for using a packaged curry sauce. I love to jazz mine up with charred vegetables, cooked with little to no oil on the stovetop until they start to blacken. that charred

Thai green curry itself is simple enough to make, especially if you opt for using a packaged or jarred curry sauce.

I love to jazz mine up with charred vegetables, cooked with little to no oil on the stovetop until they start to blacken. That charred flavor adds a depth to the vegetables that holds up well to the spicy kick in the curry sauce. 

Even the curry out with the cool smoothness of coconut milk, serve it with slow-cooked pulled pork, some hot white rice and a side of garnishes, and you’ve got a fancy cooking meal that’s even better than takeout but required little to no effort on your end. 

I like to call that a win! Enjoy this thai green curry pulled pork on those cool nights while they’re still here!

 

Thai Green Curry Pulled Pork in the slow cooker isn't a big hearty dish. Served with white rice, veggies & garnishes, it's simple and fresh-tasting.
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Thai Green Curry Pulled Pork Buddha Bowl
Prep Time
20 mins
Cook Time
5 hr 30 mins
 
Author: Ruthy Kirwan
Ingredients
  • 4 tablespoons green curry paste
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon peanut oil
  • 1 bell pepper , seeds and ribs removed, sliced into strips ½” wide
  • 2 cup snow peas
  • 2 cloves garlic , smashed with the side of a knife
  • 14 oz can coconut milk
  • 1 lb pork loin or shoulder
  • Cooked rice , for serving
  • For garnish:
  • Fresh cilantro , stems removed and roughly chopped
  • Red chiles , chopped or sliced
Instructions
  1. Add the curry paste to a medium-sized saucepan and cook over medium heat for 2-3 minutes, or until it is fragrant and the color is beginning to deepen.
  2. Add the paste to the slow cooker, then return the pan to the heat. Deglaze the pan with ¼ cup of water, scraping up as much from the bottom of the pan as you can. Add this to the slow cooker, also.
  3. Wipe the pan clean and add the peanut oil, heating until shimmering. Add the ginger, bell pepper and snow peas and cook, stirring occasionally, until the vegetables have started to brown.
  4. Place the vegetables, coconut milk and pork in the slow cooker and add the lid. Cook on low for 6 hours or on high for 6.
  5. When the pork is done cooking, shred it gently in the sauce. Stir everything in the slow cooker until combined, then serve on top of cooked white rice, with fresh cilantro and sliced chiles for garnish.

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The Spanish Tortilla is the Easiest Weeknight Dinner You Haven’t Tried Yet

I LOVE getting a tortilla when we go for tapas, and she makes this homemade spanish tortilla recipe look so easy! I make it on a weeknight and it is awesome for leftovers, too. Plus it's vegetarian!

The Spanish omelette (“tortilla”) is the perfect weeknight meal, and it’s even better the next day as leftovers!

My husband introduced me to Spanish omelettes (also known as tortillas) years ago when we were first dating, and I fell for them immediately.

Unlike a flat Mexican tortilla, a Spanish tortilla is a thick omelet, made with thinly sliced potatoes and diced onions and sometimes peas and garlic. To make a traditional Spanish omelette, you flip the entire omelette halfway through cooking by inverting it onto a plate and then sliding the omelet off the plate and back onto the pan to finish cooking.

It’s a trick that works perfectly when it works… and ends up in disaster when it doesn’t! In the recipe below, I’ll walk you through two different styles; one with the inverted flip if you’re the adventurous sort, and the other if you feel like just slipping the Spanish omelette into the oven so it can finish cooking there instead.

The “flip” might sound complicated, but it’s not! This is such an easy recipe and it a PERFECT weeknight dinner. I usually serve my Spanish omelette with a bit of mayo, some salad and a hunk of crusty bread. It makes fabulous leftovers, too.

The recipe’s there, after the jump! (more…)