Pork Recipes - SueBee Homemaker

Grilled Beer Brats with Peppers and Onions

Suebee Homemaker — Mon, 29 Jun 2026 11:00:00 +0000

These Grilled Beer Brats with Peppers and Onions are a summer grilling classic – juicy bratwurst simmered in beer with sweet caramelized peppers and onions and finished on the grill for the perfect char. Pile them into a toasted bun and load them up with sauerkraut and mustard for the ultimate backyard cookout!

Beer Brats

Our family ate a ton of bratwurst growing up in Iowa, and I have very vivid memories of standing around the grill watching my dad navigate those crazy flare ups that would explode out of nowhere! It was practically a backyard tradition – brats on the grill almost always meant some serious fire action.

Now I know exactly why. All that fat releasing from the casing and dripping onto the hot coals was basically like adding fuel to the fire. Pre-boiling the brats in beer first has been an absolute game changer for us. It renders out much of that excess fat before the brats ever hit the grill, which means far fewer flare ups, juicier brats, and a much more relaxed grilling experience.

Consider this the upgrade your backyard cookout has been waiting for! Plus the process makes the brats juicier, more flavorful, and almost fully cooked through before they even touch the grill

Why This Recipe Works:

Simple to make – simmer the brats in beer with peppers and onions, finish them on the grill for that perfect char, and dinner is done! Foolproof and absolutely delicious every single time.
Full of flavor – the brats soak up all that incredible flavor from the beer, caramelized onions, and sweet peppers as they simmer. Every bite is juicy, savory, and completely irresistible!
Perfect for summer entertaining – set up a toppings bar with all the fixings and let everyone build their own – easy, fun, and guaranteed to make you the star of the party!

What You’ll Need:

brats
bell peppers and onion
beer – use a light beer, a lager, or ale (nothing overpowering like an IPA)
to serve – sauerkraut, spicy or regular mustard, and buns

How to make Grilled Beer Brats with Peppers and Onion:

Step 1
Prep bell pepper and onion. Thinly slice the bell pepper and onion, and place in a glass dish.

Step 2
Add beer and brats. Add the brat and pour the beer into the dish. Add lid and store in the refrigerator for several hours (or overnight).

NOTE: I like to prep these brats the day before we make them. But you could prep the day of and marinate in the refrigerator for a shorter time, if needed.

Step 3
Prep grill. Light an outdoor grill to medium-high heat. Add wood chips if desired.

Step 4
Transfer mixture. Transfer the brats and beer mixture to a large cast iron skillet (or you could use a disposable aluminum pan and then transfer onions and peppers to a skillet to finish indoors on stovetop).

Step 4
Boil mixture. Add the skillet of brats and veggies to the grill. (Add chicken broth if needed to cover the brats.) Close lid, and once bubbling, reduce heat to medium. Simmer mixture for 20-25 minutes, or until brats reach an internal temperature of around 145-150 degrees F. This doesn’t have to be exact!

Step 5
Drain the peppers and onions. Drain the peppers and onions in a colander. Place back in skillet and sauté until golden, if desired. You may also want to add a drizzle of olive oil or a pat of butter to the pan for extra flavor.

Step 6
Finish brats. Then add brats directly to the grates of the grill to finish. Turn heat back up and char brats on all sides until completely cooked through (about 165 degrees F). Add the buns to the grill to toast lightly.

Step 6
Serve brats. To serve brats, add to buns (we like brioche hotdog buns or our homemade hoagie rolls). Top with peppers, onions, sauerkraut, and mustard (or other toppings of choice).

Sides to serve with Grilled Beer Brats:

A side or two is all you’ll need to go with grilled beer brats. We also like to finish with some S’mores Cookie Bars or Flourless Monster Cookies.

Recipe FAQs:

What is the purpose of boiling brats in beer?

Boiling brats in beer before grilling ensures they are fully cooked through, juicy, and packed with incredible flavor from the beer, onions, and peppers they simmer in. The quick finish on the grill grates is simply to give them that beautiful char and smoky caramelized crust that makes beer brats so irresistible!

What is the best beer to use for beer brats?

A light lager or pilsner is the most classic and crowd-pleasing choice – think Miller Lite, Bud Light, or Coors. If you want to get a little creative, a hefeweizen or even a fruity wheat beer like Mango Cart adds a fun and unexpected twist without overpowering the brats!

What type of peppers work best?

Any color of bell pepper works beautifully – red, yellow, and orange are slightly sweeter while green is a little more bitter. A combination of colors makes for a gorgeous and flavorful presentation!

How do I know when the brats are done on the grill?

You’re looking for a deep golden brown color with a slightly caramelized, charred exterior. The internal temperature should reach 160°F for food safety. A meat thermometer is your best friend here!

What are the best toppings for beer brats?

The caramelized peppers and onions from the pot are the most classic topping – don’t skip them! Beyond that, spicy brown mustard, sauerkraut, pickles, and a good quality bun are all you need for the perfect beer brat experience.

Can I make these without a grill?

Yes! Simmer the brats in beer on the stovetop, then finish them in a hot cast iron skillet to get that beautiful caramelized exterior. They won’t have that smoky grilled flavor but they will still be incredibly delicious!

Other Delicious Grilled Recipes:

We love to grill all year around, but especially in the warm summer months. Nothing better!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Grilled Beer Brats with Peppers and Onions

These Grilled Beer Brats with Peppers and Onions are a summer grilling classic – juicy bratwurst simmered in beer with sweet caramelized peppers and onions and finished on the grill for the perfect char. Pile them into a toasted bun and load them up with sauerkraut and mustard for the ultimate backyard cookout!

Course Grilling, Main Dish

Cuisine American

Keyword grilled beer brats

Prep Time 20

Cook Time 40

time to marinate 6

Total Time 7

Servings servings

Calories 426kcal

Author Sue Ringsdorf

Ingredients

5 brats
1 medium white onion
1 ½ medium bell peppers – any color or combination
24 oz. beer – a lager or ale, nothing overpowering
5 hotdog buns – we like brioche hotdog buns or our homemade brioche rolls
2-3 cups sauerkraut
whole grain mustard

Instructions

Prep bell pepper and onion. Thinly slice the bell pepper and onion, and place in a glass dish.
1 medium white onion, 1 ½ medium bell peppers
Add beer and brats. Add the brat and pour the beer into the dish. Add lid and store in the refrigerator for several hours (or overnight).
NOTE: I like to prep these brats the day before we make them. But you could prep the day of and marinate in the refrigerator for a shorter time, if needed.
5 brats, 24 oz. beer
Prep grill. Light an outdoor grill to medium-high heat. Add wood chips if desired.
Transfer mixture. Transfer the brats and beer mixture to a large cast iron skillet (or you could use a disposable aluminum pan and then transfer onions and peppers to a skillet to finish indoors on stovetop).
Boil mixture. Add the skillet of brats and veggies to the grill. (Add chicken broth if needed to cover the brats.) Close lid, and once bubbling, reduce heat to medium. Simmer mixture for 20-25 minutes, or until brats reach an internal temperature of around 145-150 degrees F. This doesn’t have to be exact!
Drain the peppers and onions. Drain the peppers and onions in a colander. Place back in skillet and sauté until golden, if desired. You may also want to add a drizzle of olive oil or a pat of butter to the pan for extra flavor.
Finish brats. Then add brats directly to the grates of the grill to finish. Turn heat back up and char brats on all sides until completely cooked through (about 165 degrees F). Add the buns to the grill to toast lightly.
5 hotdog buns
Serve brats. To serve brats, add to buns (we like brioche hotdog buns or our homemade hoagie rolls). Top with peppers, onions, sauerkraut, and mustard (or other toppings of choice).
2-3 cups sauerkraut, whole grain mustard

Notes

Boiling brats in beer before grilling ensures they are fully cooked through, juicy, and packed with incredible flavor from the beer, onions, and peppers they simmer in. The quick finish on the grill grates is simply to give them that beautiful char and smoky caramelized crust that makes beer brats so irresistible!
If you don’t have access to outdoor grill, simmer the brats in beer on the stovetop, then finish them in a hot cast iron skillet to get that beautiful caramelized exterior. They won’t have that smoky grilled flavor but they will still be incredibly delicious!

Nutrition

White Sauce Pizza Recipe

Suebee Homemaker — Thu, 09 Apr 2026 11:00:00 +0000

This White Sauce Pizza Recipe is a creamy, indulgent twist on pizza night, loaded with your favorite toppings like sausage, bacon, peppers, and onions on a perfectly crispy homemade crust. Skip the red sauce and give this delicious white sauce recipe a try instead!

Béchamel Sauce Pizza

Béchamel Sauce is traditionally a white roux plus milk and is considered one of the “mother sauces” in French cooking. A white sauce is typically flavored with cheese, like in homemade mac and cheese or in THIS white sauce. It’s also seasoned with spices of some kind.

This recipe is enough for one medium pizza so you may want to double or triple it if you’re planning to use the white sauce for multiple pizzas. You could use different toppings for each if you want to get creative!

This sauce literally melts in your mouth. It’s so simple to make and delicious with any toppings you choose. We particularly love grilling our pizza as it gives a smoky flavor to each bite.

Why This Recipe Works:

Simple white sauce – just a handful of pantry staples come together into a rich, creamy base that beats any jarred sauce
Homemade crust – makes all the difference in texture and flavor
No red sauce needed – a delicious change of pace that feels a little fancy without being complicated
Totally customizable – the creamy white sauce is a perfect base for any toppings you have on hand, so feel free to make it your own!

Looking for more delicious sauces? Try our Homemade Basil Pesto Sauce or Pizza Sauce From Scratch next!

Ingredients needed for White Sauce Pizza:

For the sauce:

Butter – I use unsalted butter.
Flour – Equal amounts of all-purpose flour and butter.
Milk – Use 2% milk or whole milk, for best results.
Parmesan Cheese – Freshly shredded parmesan cheese adds the perfect flavor to this white sauce.
S&P – Kosher salt and freshly ground black pepper.

For the other pizza ingredients:

Pizza dough – Use one of my homemade pizza dough recipes OR use store-bought. I also recommend finding a good local pizza place to purchase some dough.
Toppings – We love using different toppings depending on what we have on hand – sausage, bacon, mushrooms, peppers, onion, etc.

Other Pizza Recipes

Looking for other delicious pizza recipes? I’ve got some ideas for you below!

Be sure to try out all of our best pizza toppings!

How to make White Sauce Pizza:

1. Prepare dough.

Follow my simple recipe for Homemade Pizza Dough. This dough is pretty quick, and you can mix it up about an hour before you start the pizza assembly. It really does make the BEST pizza!
If you want to make it ahead of time, you can mix the dough, let it rise, stick it in the fridge (covered), and remove it 30 minutes before assembly.
Use a baking mat and a rolling pin, with plenty of flour, and roll out the dough in a shape that works for you. If using a cast iron skillet, you’ll want it to fit just right.
I’ve also tried my hand at spinning the dough around with my hands, but haven’t perfected that YET. 😀

If you’re into sourdough baking, you could also try our Sourdough Discard Pizza Dough Recipe.

2. Make white sauce.

In a small saucepan, melt the butter over medium heat. Add flour and whisk for a minute to let the flour fully absorb into the butter.
Then add the milk and turn up heat slightly to bring it to a simmer. Let it thicken.
Add the parmesan cheese, salt, and pepper – and stir until melted. Remove from heat.

3. Prepare toppings.

Prepare the toppings you’re choosing to add to the white sauce pizza. We like crumbled sausage, crispy bacon, sliced bell pepper, jalapeños (of course), and red onion. But any toppings will work!
Shred some cheese or buy a good packaged version. I prefer Tillamook!

4. Assemble pizza.

For all of my pizza recipes, you can choose to bake them 1) in cast iron skillets in the oven or on a grill, 2) on baking sheets in the oven, or 3) on pizza stones in either the oven, grill, or smoker. We tend to rotate how we cook them based on the weather outside and how many people we are feeding.

Arrange dough. To start, roll out the dough. For this occasion (pictured), we cooked the pizza outdoors on our Big Green Egg.
Add toppings. Spread a generous amount of prepared white sauce on the dough. Then add the toppings and shredded mozzarella cheese.
Finish. Add some freshly grated parmesan cheese, if desired. You may also want to drizzle some olive oil over the top.

5. Bake.

Grill (or bake) – Cook pizza at a high temp. We use 475-500 degrees in our oven or at least 500 degrees on our grill/smoker.
The pizza is done when the crust is nice and browned on the bottom.

What to serve with pizza:

What should we serve with pizza? I’ve got ideas!

Let’s start out with some craft beer or red wine, shall we? OR you could whip up some Blueberry Mojitos or some Swirl Margaritas for something fun!
A simple green salad is all you really need with this hearty pizza. But you could also pair it with my Best Italian Chopped Salad which is a great salad to have in the refrigerator all week long.
Dessert anyone? I’ve been sharing lots of ice cream recipes lately. Go find your favorite one in our collection of KitchenAid Ice Cream Recipes!

Recipe FAQs:

Can I use store-bought pizza dough instead of homemade?

Yes. Store-bought dough works just fine if you’re short on time. That said, homemade dough takes this pizza to a whole new level – once you try it, you won’t want to go back!

Can I make the white sauce ahead of time?

Yes, you can make it up to 2 days ahead and store it in an airtight container in the refrigerator. When you’re ready to use it, reheat it gently in the microwave or stovetop.

What toppings work best with white sauce?

The beauty of white sauce is that it pairs well with just about anything! Some favorites include sausage, bacon, mushrooms, peppers, onions, spinach, and fresh garlic. Get creative and use whatever you have on hand!

Can I use a different cheese in the white sauce?

Yes – gruyère, fontina, or even cream cheese are all delicious substitutes or additions. Just make sure to use a good melting cheese for the best results.

Can I make the dough in advance?

Yes, you can make the dough several hours in advance and store it in the refrigerator. About an hour before using, remove it and let it come to room temperature before rolling out.

Looking for other delicious pizza sauce recipes? Try our Vodka Pizza Sauce Recipe, Homemade Basil Pesto Sauce, or Pizza Sauce From Scratch.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

White Sauce Pizza Recipe

This White Sauce Pizza Recipe is a creamy, indulgent twist on pizza night, loaded with your favorite toppings like sausage, bacon, peppers, and onions on a perfectly crispy homemade crust. Skip the red sauce and give this delicious white sauce recipe a try instead!

Course Appetizer, Main Dish

Cuisine American, Italian

Keyword white pizza with bacon and mushrooms, white sauce pizza recipe

Prep Time 20

Cook Time 15

For the homemade dough 1 15

Total Time 1 50

Servings slices

Calories 216kcal

Author Sue Ringsdorf

Ingredients

1 pizza crust – I used my homemade pizza dough
1 cup mozzarella cheese – shredded
your choice of toppings

For the white sauce:

1 ½ Tablespoons unsalted butter
1 ½ Tablespoons all-purpose flour
2/3 cup 2% milk
1/4 cup parmesan cheese – freshly shredded
kosher salt and freshly ground black pepper – to taste

Instructions

Follow my simple recipe for Homemade Pizza Dough. This dough is pretty quick, and you can mix it up about an hour before you start the pizza assembly. It really does make the BEST pizza! (You can also purchase dough for this recipe.)
1 pizza crust
Make white sauce. In a small saucepan, melt the butter over medium heat. Add flour and whisk for a minute to let the flour fully absorb into the butter. Then add the milk and turn up heat slightly to bring it to a simmer. Let it thicken. Add the parmesan cheese, salt, and pepper – and stir until melted. Remove from heat.
1 ½ Tablespoons unsalted butter, 1 ½ Tablespoons all-purpose flour, 2/3 cup 2% milk, 1/4 cup parmesan cheese, kosher salt and freshly ground black pepper
Prepare toppings. Here is where you can get creative. We like to use whatever we have on hand. Try sausage, bacon, mushrooms, peppers, onions, etc.
your choice of toppings
Assemble pizza. Arrange the dough on stone or pan. You can roll it out thin or keep it thicker. Add the white sauce and smooth to all sides of the dough. Then add prepared toppings and mozzarella cheese. You can also add some extra parmesan cheese to the top.
1 cup mozzarella cheese
Bake or grill pizza at a high temperature. We use at least 475-500 degrees in the oven or at least 500 degrees on the grill. Pizza is done when the bottom of the pizza is nice and golden brown.

Notes

Nutrition

Tuscan Sausage White Bean Soup

Suebee Homemaker — Thu, 08 Jan 2026 12:00:00 +0000

Tuscan Sausage White Bean Soup combines Italian sausage, pancetta, cannellini beans, fresh veggies, fragrant seasonings, and a savory broth. This rustic soup is hearty, full of flavor, and best served with parmesan cheese and crusty bread!

Italian Sausage and White Bean Soup

We are IN LOVE with this hearty Tuscan soup. It hits just right when you’re looking for something cozy and filling. I recommend making a double batch if you’re feeding a large group. It makes excellent leftovers too.

I’ll be honest. I tested this Italian sausage and white bean soup on a 99-degree Texas summer day. It works just fine if you avoid eating it piping hot. Let the soup cool a bit and gobble it up like you would any summer meal. I highly recommend soup during the summer, friends – but you gotta follow my tips!

Why This Recipe Works:

SIMPLE INGREDIENTS – You’ll find these simple ingredients at your local grocery store. Just a litte bit of chopping and dinner is ready in around one hour!
ITALIAN FLAVORS – We love the Italian flavors in this delicious Tuscan soup! You can’t go wrong with a hearty soup and crusty bread, right?
HEARTY AND FILLING – We’re using plenty of meat and beans for mega protein and flavor. One bowl will fill you up.
CREAMY -This soup is slightly creamy due to the heavy cream. You could also mash some of the white beans to add even more creaminess.

What You’ll Need:

Italian Sausage – We like using a “hot” version of sausage but any will do.
Pancetta
Veggies – a combo of carrots, celery, onions, and garlic
Seasonings – Italian seasoning, red pepper flakes, kosher salt, and freshly ground black pepper
Tomato Paste
Chicken Broth
White Beans
Heavy Cream
Spinach

How to make Tuscan White Bean Soup:

Step 1
Cook meats. Heat a stock pot over medium-high heat. When hot, add the Italian sausage and cubed pancetta. Cook until sausage is almost cooked through, stirring frequently.

Step 2
Sauté veggies. Add the onion, carrots, and celery to the pot. Cook until slightly softened, approximately 4-5 minutes. Add garlic and seasonings (Italian seasoning, red pepper flakes, salt, and pepper), and stir for about one minute.

Step 3
Add canned items. Then add the canned items – tomato paste chicken broth, and beans. Stir and bring to a rolling boil. Reduce heat to medium and simmer for ten minutes.

Step 4
Add heavy cream. Add the heavy cream and cook for a few minutes, or until hot.

Step 5
Add spinach. Then add the baby spinach and stir until wilted, about one minute.

Step 6
Serve. Serve Tuscan white bean soup with some freshly grated parmesan cheese and some crusty bread.

Storing and Freezing:

Store leftover soup in an airtight container in the refrigerator for up to 4 days.
This soup also freezes well for up to 3 months.

What to serve with Tuscan White Bean Soup:

SIDE SALAD – Make a simple side salad and top with a homemade dressing. Try our Spinach Salad Dressing, Creamy Italian Dressing, or Honey Balsamic Vinaigrette.
BREAD – We like to serve this with some crusty bread. Try our Chewy French Bread or a simple Italian Focaccia Bread Recipe.
DESSERT – How about some Chocolate Chip Cupcakes, Banana Layer Cake, or Apple Blueberry Crisp.

Recipe FAQs:

Should I use canned beans or dried beans in this soup?

We use canned beans for simplicity but dried beans can be used instead.

How do I naturally thicken the soup?

The cream makes this soup somewhat creamy. You can mash the white beans to add even more creaminess, if desired.

When should I add the spinach leaves?

Add the spinach during the last couple of minutes of cooking to avoid overcooking.

Can I make this recipe vegetarian?

Yes, to make this soup vegetarian, skip the meat, use vegetable broth, and a different milk like almond milk.

Other Delicious Soup Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Tuscan Sausage White Bean Soup Recipe

Course Main Dish

Cuisine Italian, soup

Keyword Sausage and White Bean Soup, Tuscan white bean soup

Prep Time 25

Cook Time 35

Total Time 1

Servings servings

Calories 590kcal

Author Sue Ringsdorf

Ingredients

1 pound Italian sausage
4 oz. pancetta – cubed
1 cups carrots – peeled and chopped
1 ½ cup white onion – chopped
1 cup celery – diced
3 cloves garlic – minced
1 teaspoon Italian seasoning
1 teaspoon red pepper flakes
kosher salt and freshly ground black pepper – to taste
2 Tablespoons tomato paste
3 cups lower sodium chicken broth
30 oz. cannellini beans – rinsed and drained
3/4 cup heavy cream
3 cups baby spinach
crusty bread and freshly grated parmesan cheese – to serve

Instructions

Cook meats. Heat a stock pot over medium-high heat. When hot, add the Italian sausage and cubed pancetta. Cook until sausage is almost cooked through, stirring frequently.
1 pound Italian sausage, 4 oz. pancetta
Sauté veggies. Add the onion, carrots, and celery to the pot. Cook until slightly softened, approximately 4-5 minutes. Add garlic and seasonings (Italian seasoning, red pepper flakes, salt, and pepper), and stir for about one minute.
1 ½ cup white onion, 1 cups carrots, 1 cup celery, 3 cloves garlic, 1 teaspoon Italian seasoning, 1 teaspoon red pepper flakes, kosher salt and freshly ground black pepper
Add canned items. Then add the canned items – tomato paste, chicken broth, and beans. Stir and bring to a rolling boil. Reduce heat to medium and simmer for ten minutes.
2 Tablespoons tomato paste, 3 cups lower sodium chicken broth, 30 oz. cannellini beans
Add heavy cream. Add the heavy cream and cook for a few minutes, or until hot.
3/4 cup heavy cream
Add spinach. Then add the baby spinach and stir until wilted, about one minute.
3 cups baby spinach
Serve. Serve Tuscan white bean soup with some freshly grated parmesan cheese and some crusty bread.
crusty bread and freshly grated parmesan cheese

Notes

We use canned beans for simplicity but dried beans can be used instead.
The cream makes this soup somewhat creamy. You can mash the white beans to add even more creaminess, if desired.
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
We like to meal prep this and add to individual containers for lunches on the go.
This soup also freezes well for up to 3 months.

Nutrition

Creamy Ham, Potato, and Leek Soup

Suebee Homemaker — Fri, 28 Nov 2025 00:00:00 +0000

This Creamy Ham, Potato, and Leek Soup is the ultimate comfort food – creamy, flavorful, and perfect for chilly days. It’s an easy way to use up leftover ham and makes a cozy meal the whole family will love!

Ham and Potato Soup

While ham makes a delicious holiday centerpiece (try our Bone In Ham!), we secretly think the leftovers are the real star. They’re perfect for hearty soups like our Vegetable Soup with Ham or our cozy Leftover Ham and White Bean Soup.

We love making ham and potato soup when the weather turns chilly, or when we have leftover ham from the holidays begging to be used. It’s the perfect “curl up with a blanket” kind of meal, and it reheats like a dream for lunches the next day.

Why This Recipe Works:

Cozy in a bowl – It’s the kind of hearty, comforting soup that warms you from the inside out on a chilly day.
A smart way to use leftovers – Perfect for that post-holiday ham sitting in your fridge.
Balanced flavor – The mild sweetness of leeks pairs well with savory ham and creamy potatoes.
One-pot wonder – Minimal dishes, maximum satisfaction.

What You’ll Need:

Unsalted Butter
Veggies – leeks, celery, and potatoes
All-purpose Flour
Lower-Sodium Chicken Broth
Dairy – whole milk, sour cream light, and cheddar cheese
Leftover Ham or ham steaks

How to make Ham Potato and Leek Soup:

Step 1
Clean leeks. Slice off the dark green tops and root ends, then cut the leeks in half lengthwise. Rinse the layers thoroughly under cold running water or swish them in a bowl of water to remove any hidden grit or dirt.

Step 2
Dice veggies. Dice the leeks and celery and place in a bowl. Then peel and dice the potatoes and place in a separate bowl. Mince the garlic.

Step 3
Sauté veggies. In a stock pot over medium heat, add the diced leeks and celery. Sauté for 3-4 minutes, stirring occasionally. Then add the minced garlic, salt, and pepper – and stir for another 30 seconds.

Step 4
Add flour. Add the flour to the top of the veggies and stir constantly for about two minutes, or until flour fully absorbs.

Step 5
Add broth. Then add the chicken broth and milk, stir well, and turn heat up to medium-high until boiling.

Step 6
Add diced potatoes. Add the diced potatoes and let cook until fork tender, stirring occasionally. Add additional salt and pepper as desired.

Step 7
Add remaining ingredients. Then add the sour cream light, shredded cheddar cheese, and leftover ham. Stir well and let simmer until cheese is melted and soup is piping hot.

Step 8
Serve soup. Serve ham potato and leek soup with some extra black pepper and crusty bread for dipping.

Store soup in an airtight container in the refrigerator for 3-4 days. We like to store in meal prep containers for lunches on the go. After the soup cools completely, freeze soup for up to three months.

Recipe Tips:

Clean those leeks well. Dirt hides in the layers—slice them lengthwise and rinse under running water.
Sauté the leeks slowly. Low, gentle heat brings out their natural sweetness without browning them.
Choose starchy potatoes. Russets potatoes break down nicely, giving the soup a creamy texture without extra cream.
Use leftover ham or a ham bone. It infuses the broth with rich, smoky flavor.
Simmer gently. A low simmer keeps potatoes tender but not mushy and prevents the milk or cream from curdling.
Blend partially. Puree half the soup for creaminess while keeping chunks for texture.
Finish with fresh herbs. Parsley, thyme, or chives brighten up the richness right before serving.

Recipe FAQs:

Can I use a different type of potato?

Yes – Yukon Golds are a good replacement for russet potatoes.

Do I have to use the ham?

No – you can substitute cooked bacon, smoked turkey, or keep it vegetarian by using vegetable broth and skipping the meat.

Can I make this soup ahead of time?

Absolutely – it reheats well, though you may need to add a splash of broth or milk to loosen it up.

How do I make the soup thicker?

Mash some of the potatoes directly in the pot or blend part of the soup before serving.

Other Delicious Soup Recipes:

Hello soup season – my favorite! Give me all the cozy-day vibes.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Creamy Ham Potato and Leek Soup Recipe

This Creamy Ham, Potato, and Leek Soup is the ultimate comfort food – creamy, flavorful, and perfect for chilly days. It’s an easy way to use up leftover ham and makes a cozy meal the whole family will love!

Course Main Dish, Soup

Cuisine American

Keyword creamy ham potato and leek soup, homemade soup recipe

Prep Time 30

Cook Time 35

Total Time 1 5

Servings servings

Calories 640kcal

Author Sue Ringsdorf

Ingredients

1/4 cup unsalted butter
2 cups leeks – cleaned and chopped
1 cup celery – chopped
3 cloves garlic – minced
1 teaspoon dried thyme
kosher salt and freshly ground black pepper – to taste
1/4 cup all-purpose flour
4 cups lower-sodium chicken broth
1 ¼ cups whole milk
8 cups russet potatoes – peeled and diced
1 ¼ cups sour cream light
10 oz. shredded cheddar cheese
3 cups leftover ham (or ham steaks) – cubed

Instructions

Clean leeks. Slice off the dark green tops and root ends, then cut the leeks in half lengthwise. Rinse the layers thoroughly under cold running water or swish them in a bowl of water to remove any hidden grit or dirt.
Dice veggies. Dice the leeks and celery and place in a bowl. Then peel and dice the potatoes and place in a separate bowl. Mince the garlic.
Sauté veggies. In a stock pot over medium heat, add the diced leeks and celery. Sauté for 3-4 minutes, stirring occasionally. Then add the minced garlic, salt, pepper, and dried thyme – and stir for another 30 seconds.
1/4 cup unsalted butter, 2 cups leeks, 1 cup celery, 3 cloves garlic, 1 teaspoon dried thyme, kosher salt and freshly ground black pepper
Add flour. Add the flour to the top of the veggies and stir constantly for about two minutes, or until flour fully absorbs.
1/4 cup all-purpose flour
Add broth. Then add the chicken broth and milk, stir well, and turn heat up to medium-high until boiling.
4 cups lower-sodium chicken broth, 1 ¼ cups whole milk
Add diced potatoes. Add the diced potatoes and let cook until fork tender, stirring occasionally. Add additional salt and pepper as desired.
8 cups russet potatoes
Add remaining ingredients. Then add the sour cream light, shredded cheddar cheese, and leftover ham. Stir well and let simmer until cheese is melted and soup is piping hot.
1 ¼ cups sour cream light, 10 oz. shredded cheddar cheese, 3 cups leftover ham (or ham steaks)
Serve soup. Serve ham potato and leek soup with some extra black pepper and crusty bread for dipping.

Notes

Store soup in an airtight container in the refrigerator for 3-4 days. We like to store in meal prep containers for lunches on the go.
After the soup cools completely, freeze soup for up to three months.

Nutrition

Leftover Pulled Pork Quesadillas

Suebee Homemaker — Thu, 30 Oct 2025 11:00:00 +0000

Turn last night’s BBQ into something new with these cheesy Leftover Pulled Pork Quesadillas. Crispy, melty, and loaded with smoky flavor, they’re the perfect easy weeknight meal or game day snack!

Pulled Pork Quesadillas

We seriously love making quesadillas with leftover meat—it’s like a little dinnertime magic trick. Whether it’s pulled pork, chicken, steak, or even taco meat, tucking it between crispy tortillas with gooey cheese instantly feels like a whole new meal. It’s quick, satisfying, and endlessly customizable—perfect for busy weeknights when you want comfort food without the effort.

We can’t get enough of Tex-Mex—it’s our go-to for bold flavors and comforting, cheesy goodness. While I’m more of a Fajita Taco Salad girl, Mike is going for quesadillas every single time. When he comes home to quesadillas sizzling in the skillet, he’s a happy camper!

Why This Recipe Works:

A creative way to use up leftover pulled pork
Quick and easy to make with minimal prep
Crispy on the outside, melty and cheesy inside
Packed with smoky, savory BBQ flavor
Perfect for lunch, dinner, or game day snacks
Customizable with your favorite cheeses, veggies, or sauces
Family-friendly and crowd-pleasing
Freezer-friendly for make-ahead meals

Looking for other quesadilla recipes? Try our Carne Asada Quesadillas, Sweet Potato Black Bean Quesadillas, or Crispy Black Bean Tacos next.

What You’ll Need:

our homemade refried beans
tortillas – burrito-size low carb tortillas
leftover pulled pork – from our Smoked Pork Butt Recipe or Slow Baked Pulled Pork
barbecue sauce
jarred jalapeños
freshly shredded cheddar cheese

How to make Leftover Pulled Pork Quesadillas:

Step 1
Make refried beans. Heat a cast iron skillet to medium-high heat. Add some olive oil, and then the diced onions and jalapeño peppers. Sauté for a few minutes, or until veggies are soft. Then add the garlic, ground cumin, salt, and pepper – and stir for another 30 seconds. Add the pinto beans and continue cooking for several minutes until beans are heated through.

Spoon the veggie mixture into a food processor, and pulse until it’s completely pureed. Add butter, fresh lime juice, and pulse again. Then add water until the beans are nice and creamy. (We normally add about 1/4 cup of water.)

Step 2
Combine pork and sauce. Add leftover pulled pork to a microwavable bowl. Add the barbecue sauce and stir well. Then heat at 50% power to warm the pork.

Step 3
Assemble quesadillas. Use a couple of large boards to lay out tortillas. Spread refried beans over half of each tortilla. Then add the pork (with sauce), sliced jalapeños, and shredded cheese. Fold the tortillas tightly over the filling.

Step 4
Grill. Heat a large cast iron skillet over medium-high heat. Add avocado oil and when hot, add two quesadillas and cook on one side until browned. Then carefully flip the quesadillas to the other side and cook again until browned to your liking.

Repeat with remaining quesadillas.

Step 5
Serve. Slice quesadillas and serve with toppings like salsa, mashed avocado or guacamole, and pickled onions.

Store leftover quesadillas in an airtight container in your refrigerator for 3-4 days. To crisp up, heat up in skillet or air fryer.

What to serve with Pork Quesadillas:

Salsa – Try our Grilled Salsa, Blender Salsa, or Easy Pico de Gallo.
Corn – We love our Mexican Street Corn Kale Salad or Corn Dip with Cream Cheese.
Rice – Try our Mexican Rice and Beans, Stovetop Cilantro Lime Rice, or Green Chile Rice.

Recipe FAQs:

What kind of cheese works best in pulled pork quesadillas?

A melty cheese like cheddar, Monterey Jack, or mozzarella works great. You can also mix in pepper jack for a little kick.

Do I need to reheat the pork before adding it to the quesadilla?

You will need to heat up the pork slightly, especially since we’re mixing it with barbecue sauce.

Can I make these ahead of time?

Yes. Assemble and refrigerate for a few hours, or freeze and reheat in a skillet or oven for a quick meal.

Can I add other fillings?

Yes. Try sautéed onions, peppers, black beans, or corn.

Other Leftover Pork Recipes:

Got pork? We got ideas for you! Make one of the following pork recipes next!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Leftover Pulled Pork Quesadillas Recipe

Turn last night’s BBQ into something new with these cheesy Leftover Pulled Pork Quesadillas. Crispy, melty, and loaded with smoky flavor, they’re the perfect easy weeknight meal or game day snack!

Course Main Dish

Cuisine American, Mexican

Keyword leftover pulled pork quesadillas

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 760kcal

Author Sue Ringsdorf

Ingredients

For the refried beans:

1 Tablespoon olive oil
1/2 medium onion – diced
1 medium jalapeno – diced
2 cloves garlic – minced
1/2 teaspoon ground cumin
kosher salt and freshly ground black pepper – to taste
30 oz. pinto beans – rinsed and drained
2 Tablespoons unsalted butter
1/2 medium lime – freshly squeezed
water to thin

Remaining ingredients:

6 large low-carb tortillas
4 cups leftover pulled pork
1 cup barbecue sauce
8 oz. cheddar cheese
1 cup jarred jalapeños
avocado oil – to fry

To serve:

avocado, salsa, pickled onions, etc. – to serve

Instructions

Make refried beans. Heat a cast iron skillet to medium-high heat. Add some olive oil, and then the diced onions and peppers. Sauté for a few minutes, or until veggies are soft. Then add the garlic, ground cumin, salt, and pepper – and stir for another 30 seconds. Add the pinto beans and continue cooking for several minutes until beans are heated through.
Spoon the veggie mixture into a food processor, and pulse until it’s completely pureed. Add butter, fresh lime juice, and pulse again. Then add water until the beans are nice and creamy. (We normally add about 1/4 cup of water.)
1 Tablespoon olive oil, 1/2 medium onion, 1 medium jalapeno, 2 cloves garlic, 1/2 teaspoon ground cumin, kosher salt and freshly ground black pepper, 30 oz. pinto beans, 2 Tablespoons unsalted butter, 1/2 medium lime, water to thin
Combine pork and sauce. Add leftover pulled pork to a microwavable bowl. Add the barbecue sauce and stir well. Then heat at 50% power to warm the pork.
4 cups leftover pulled pork, 1 cup barbecue sauce
Assemble quesadillas. Use a couple of large boards to lay out tortillas. Spread refried beans over half of each tortilla. Then add the pork (with sauce), sliced jalapeños, and shredded cheese. Fold the tortillas tightly over the filling.
6 large low-carb tortillas, 1 cup jarred jalapeños, 8 oz. cheddar cheese
Grill. Heat a large cast iron skillet over medium-high heat. Add avocado oil and when hot, add two quesadillas and cook on one side until browned. Then carefully flip the quesadillas to the other side and cook again until browned to your liking.
Repeat with remaining quesadillas.
avocado oil
Serve. Slice quesadillas and serve with toppings like salsa, mashed avocado or guacamole, and pickled onions.
avocado, salsa, pickled onions, etc.

Notes

Store leftover quesadillas in an airtight container in your refrigerator for 3-4 days. To crisp up, heat up in skillet or air fryer.

Nutrition

Slow Baked Pulled Pork

Suebee Homemaker — Mon, 27 Oct 2025 11:00:00 +0000

Slow Baked Pulled Pork is the ultimate main dish—perfect for holiday gatherings or game day feasts. With just 15 minutes of prep and a low-and-slow 12-hour bake, it practically makes itself, even while you sleep!

Oven Baked Pulled Pork

Mike and I both grew up in Iowa, so pork has always been a big part of our lives and our family tables. From backyard barbecues to weeknight dinners, it showed up in just about every form you can imagine. We honestly love it all—juicy pork chops, tenderloins hot off the grill, slow-roasted loins, smoky ribs, crispy pork patties, and of course the classics like bacon, ham, and sausage. Pork isn’t just food for us—it’s comfort, tradition, and a taste of home.

Slow-baked pulled pork is one of those recipes that feels like a big deal but is actually so simple to make. With just a few basic seasonings and a little time in the oven, you end up with tender, juicy pork that practically falls apart with a fork.

The best part is, the oven does most of the work—just pop it in, let it bake low and slow, and before you know it, you’ve got the perfect meat for sandwiches, tacos, or piling onto a baked potato. It’s comfort food at its easiest, and once you make it at home, you’ll wonder why you didn’t start sooner.

Why you’ll love this recipe:

Hands-off cooking – just a quick prep, then the oven does the work.
Tender and juicy – the long bake time makes the pork melt-in-your-mouth good.
Big batch friendly – feeds a crowd with ease, perfect for parties or holidays.
Versatile – serve on sandwiches, tacos, nachos, or alongside classic sides.
Make-ahead magic – even better the next day, and it freezes well too.
Minimal cleanup – just one pan, no fancy equipment needed.
Crowd-pleaser – universally loved, from game day to family dinners.
Low stress – you can let it cook overnight or while you’re busy with other things.

What You’ll Need:

Pork Shoulder – about 7-8 pounds of bone in pork shoulder
Dijon Mustard – to help the seasonings bind to the meat
Seasoning Mixture – a combo of sugar, kosher salt, black pepper, smoked paprika, cayenne pepper, and garlic powder
Liquid Smoke – for a smoky wood-fired flavor

How to make Slow Baked Pulled Pork:

For best results, pop the pork in the oven about 12.5 hours before your event so it comes out perfectly fresh and ready to serve. If you’d rather make it ahead, you can bake it in advance and reheat it gently in a crockpot on low. Just add a splash of chicken broth or barbecue sauce to keep it juicy and flavorful.

Step 1
Add binder to pork. Remove pork from packaging and place in a large roasting pan. Use your hands to rub the dijon mustard all over the pork shoulder.

Step 2
Make the spice rub. Combine the seasonings in a bowl – the sugar, salt, pepper, paprika, cayenne pepper, and garlic powder. Stir well.

Step 3
Add seasonings to the pork. Rub the spice rub all over the roast, using your hands to massage it into all sides of the meat. Cover pan tightly with aluminum foil.

Step 4
Marinate. Place the marinated pork into the refrigerator overnight, or for 8-12 hours.

Step 5
Prep for baking. Set the roast on countertop to get the chill off – approximately 1-2 hours, depending on climate. Place pork in a large roasting pan. Fill a ramekin with water and a dash of liquid smoke and place beside the meat. Add lid to pan.

Step 6
Bake. Bake pork shoulder in a preheated 210-degree F oven for 12 hours. KEEP OVEN CLOSED during bake time.

Step 7
Let rest. Remove roast from oven and let it rest for 20 minutes.

Step 8
Shred meat. Discard shoulder blade, skin, and visible fat. Then use two forks (or your gloved hands) to shred the meat. Add barbecue sauce if desired.

Step 9
Serve pork. Serve pork with your choice of sides.

What to serve with Pulled Pork:

We have lots of side dishes to choose from. Here are just a few.

Recipe FAQs:

What cut of pork works best for slow baked pulled pork?

Pork shoulder (also called pork butt or Boston butt) is the best choice because it’s well-marbled, flavorful, and becomes incredibly tender when cooked low and slow.

How long does pulled pork need to cook in the oven?

Plan for about 12 hours at a low temperature (around 210°F). This slow bake breaks down the fat and connective tissue, leaving the pork juicy and easy to shred.

How do I know when the pork is done?

The pork should easily fall apart when shredded with a fork. For accuracy, look for an internal temperature of around 195–205°F.

Can I make pulled pork ahead of time?

Yes! Pulled pork reheats beautifully and often tastes even better the next day. Store it in the fridge for up to 4 days or freeze for longer.

What’s the best way to serve pulled pork?

It’s delicious on buns with barbecue sauce, piled onto nachos, tucked into tacos, or served alongside classic sides like coleslaw, baked beans, and cornbread.

How to serve leftover pulled pork:

If you’re serving pulled pork as a main dish for any gathering, they may be leftovers. Try one of the following:

a sandwich like our Pressed Cuban Sandwiches
nachos – try our Smoked Pulled Pork Nachos
a taco like these Pork Tacos with Pineapple Salsa
a burrito bowl with our fave Mexican Street Corn Salad
quesadillas – make our Leftover Pulled Pork Quesadillas
enchiladas with our Enchilada Sauce
baked potato with pulled pork and Homemade Barbecue Sauce

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Slow Baked Pulled Pork Recipe

Slow Baked Pulled Pork is the ultimate main dish—perfect for holiday gatherings or game day feasts. With just 15 minutes of prep and a low-and-slow 12-hour bake, it practically makes itself, even while you sleep!

Course Main Dish

Cuisine American

Keyword oven baked, pulled pork, slow baked

Prep Time 15

Cook Time 12

Total Time 12 15

Servings servings

Calories 313kcal

Author Sue Ringsdorf

Ingredients

For the seasoning mixture:

5 Tablespoons granulated sugar
1 Tablespoon kosher salt
1 ½ teaspoon black pepper
3 teaspoon smoked paprika
1 ½ teaspoon cayenne pepper
2 teaspoons garlic powder

Remaining ingredients:

7-8 pounds pork shoulder
1/4 cup dijon mustard
2 teaspoons liquid smoke
1/2 cup water
barbecue sauce – to serve

Instructions

Add binder to pork. Remove pork from packaging and place in a large roasting pan. Use your hands to rub the dijon mustard all over the pork shoulder.
1/4 cup dijon mustard
Make the spice rub. Combine the seasonings in a bowl – the sugar, salt, pepper, paprika, cayenne pepper, and garlic powder. Stir well.
5 Tablespoons granulated sugar, 1 Tablespoon kosher salt, 1 ½ teaspoon black pepper, 3 teaspoon smoked paprika, 1 ½ teaspoon cayenne pepper, 2 teaspoons garlic powder
Add seasonings to the pork. Rub the spice rub all over the roast, using your hands to massage it into all sides of the meat. Cover pan tightly with aluminum foil.
7-8 pounds pork shoulder
Marinate. Place the marinated pork into the refrigerator overnight, or for 8-12 hours.
Prep for baking. Set the roast on countertop to get the chill off – approximately 1-2 hours, depending on climate. Place pork in a large roasting pan. Fill a ramekin with water and a dash of liquid smoke and place beside the meat. Add lid to pan.
1/2 cup water, 2 teaspoons liquid smoke
Bake pork shoulder in a preheated 210-degree F oven for 12 hours. KEEP OVEN CLOSED during bake time.
Let rest. Remove roast from oven and let it rest for 20 minutes.
Shred meat. Discard shoulder blade, skin, and visible fat. Then use two forks (or your gloved hands) to shred the meat. Add barbecue sauce if desired.
barbecue sauce
Serve pork. Serve pork with your choice of sides.

Video

Notes

For best results, pop the pork in the oven about 13 hours before your event so it comes out perfectly fresh and ready to serve. If you’d rather make it ahead, you can bake it in advance and reheat it gently in a crockpot on low. Just add a splash of chicken broth or barbecue sauce to keep it juicy and flavorful.
This pulled pork is delicious on buns with barbecue sauce, piled onto nachos, tucked into tacos, or served alongside classic sides like coleslaw, baked beans, and cornbread.

Nutrition

Skillet Chicken and Sausage Jambalaya

Suebee Homemaker — Wed, 23 Jul 2025 11:00:00 +0000

This Skillet Chicken and Sausage Jambalaya is packed with tender chicken, smoky andouille sausage, rice, and bold Cajun flavors for an easy, satisfying meal. Ready in a little over an hour, it’s the perfect weeknight dinner with minimal cleanup and maximum flavor!

One Pot Jambalaya

We’ve always been a family that loves bold flavors with just the right amount of spice, so this one-pot jambalaya is right up our alley. It’s proof that you don’t have to be from Louisiana to appreciate the incredible flavors and comforting textures of this classic dish.

One of the best things about this dish is how easy it is to customize. Add shrimp instead of – or alongside – the chicken and sausage, adjust the amount of vegetables or rice to suit your preferences, and tweak the seasonings to make it as mild or spicy as you like.

Why This Recipe Works:

One-pan convenience: Everything cooks in a single skillet, making prep simple and cleanup a breeze.
Bold, layered flavor: Browning the chicken and andouille sausage first builds a rich, savory base before the vegetables, rice, and seasonings are added.
Perfectly cooked rice: The rice absorbs the flavorful broth, tomatoes, and spices as it cooks, creating a dish that’s rich and satisfying in every bite.
Great for leftovers: Jambalaya reheats beautifully, making it an excellent meal prep option for lunches or easy dinners later in the week.

What You’ll Need:

seasonings – smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper
avocado oil – or another neutral oil
veggies – onion, celery, bell pepper, garlic, and green onion
andouille sausage
chicken thighs
long-grain white rice
chicken broth
diced tomatoes

We used a large 12-inch cast iron skillet to cook the jambalaya. You could use a Dutch Oven instead.

How to make Skillet Chicken and Sausage Andouille:

Step 1
Combine Creole seasoning mixture. In a small mixing bowl, combine the seasonings – smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper.

Step 2
Brown sausage. Heat a large pan to medium heat. Add one tablespoon of oil, and when hot, add the sausage rounds in a single layer. Cook until browned on one side, and then flip to brown the other. Remove to a clean plate.

Step 3
Brown chicken. Use the same skillet and add another tablespoon of oil. Add chicken (seasoned with a little salt and pepper) and brown on all sides. This should only take a few minutes – you’re not cooking the chicken completely. Remove to a separate, clean plate.

Step 4
Sauté veggies. Use the same pan and add another tablespoon of oil. Then add the chopped onion, celery, and bell pepper, and cook until slightly softened – about 3-4 minutes. Add minced garlic and Creole seasoning mix – and stir for a minute.

Step 5
Add liquids and rice. Then pour 2 1/4 cups of chicken broth and diced tomatoes into the pot – plus the long-grain rice – and stir well. Turn heat up to boil, and once boiling, reduce heat to a gentle simmer. Cover loosely with some aluminum foil and cook for ten minutes.

Step 6
Finish chicken. Add chicken back to pot. and continue cooking until rice is tender and chicken is cooked through. You may need to add a little extra chicken broth as needed to cook the rice fully. When done, the chicken should register 165 degrees F on a digital thermometer.

Step 7
Add andouille sausage and green onions. Finally, add the browned sausage back to the skillet and stir well. Then top with the chopped scallions and extra salt and pepper as needed.

Step 8
Serve. Serve jambalaya with your choice of sides. We tend to enjoy this as a full meal.

As mentioned, jambalaya is a complete meal on its own, but it’s also delicious with skillet cornbread, chewy French bread, a simple green salad, or steamed green beans.

Storing and Freezing:

Store leftover jambalaya in an airtight container in your refrigerator for 3-4 days. We also like to meal prep and store in small individual portions.
To freeze jambalaya, let it cool completely, then transfer it to freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

Recipe FAQs:

What is the difference between Cajun and Creole jambalaya?

Creole jambalaya typically includes tomatoes, while Cajun jambalaya does not. This recipe is more of a Creole-style jambalaya because it uses fire-roasted diced tomatoes.

Can I use chicken breasts instead of chicken thighs?

Yes. Boneless, skinless chicken breasts work well, but chicken thighs stay juicier and add more flavor to the dish.

What type of rice works best for jambalaya?

Long-grain white rice is the best choice because it cooks evenly and stays fluffy. Basmati rice also works well and adds a light, fragrant flavor. Avoid instant rice, as it can become mushy.

Can I make jambalaya less spicy?

Absolutely! Reduce or omit the cayenne pepper and choose a mild smoked sausage instead of spicy andouille.

Can I add shrimp?

Yes. Stir raw, peeled shrimp into the skillet during the last 5–7 minutes of cooking, just until they turn pink and opaque. You can use shrimp in addition to, or instead of, the chicken.

Why is my rice still crunchy?

The rice may need a little more time or liquid. Add about ¼ cup of chicken broth, cover the skillet, and continue cooking until the rice is tender.

Why is my jambalaya too wet?

If there’s excess liquid after the rice is cooked, remove the lid and let the jambalaya simmer for 5–10 minutes so the extra moisture can evaporate.

Can I make this recipe ahead of time?

Yes. Jambalaya actually tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Other Delicious One Pot Meals:

We love a simple one pot meal. Bonus is less dishes!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Skillet Chicken and Sausage Jambalaya

This Skillet Chicken and Sausage Jambalaya is packed with tender chicken, smoky andouille sausage, rice, and bold Cajun flavors for an easy, satisfying meal. Ready in a little over an hour, it's the perfect weeknight dinner with minimal cleanup and maximum flavor!

Course Main Dish

Cuisine Creole

Keyword one pot jambalaya, skillet jambalaya

Prep Time 25

Cook Time 45

Total Time 1 10

Servings servings

Calories 605kcal

Author Sue Ringsdorf

Ingredients

For the creole seasoning mix:

1 Tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
kosher salt and freshly ground black pepper – to taste

For the jambalaya:

2-3 Tablespoons avocado oil – divided
1 pound andouille sausage – cut into rounds
1 medium white onion – chopped
2 stalks celery – chopped
1 medium bell pepper – any color, chopped
4 cloves garlic – minced
1 pound boneless, skinless chicken thighs – cut into bite-sized pieces
1 ½ cups long-grain white rice – we use Basmati
2 ½ cups lower-sodium chicken broth
15 oz. fire-roasted diced tomatoes
scallions – chopped, for serving

Instructions

Combine Creole seasoning mixture. In a small mixing bowl, combine the seasonings – smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper.
1 Tablespoon smoked paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon cayenne pepper, kosher salt and freshly ground black pepper
Brown sausage. Heat a large pan to medium heat. Add one tablespoon of oil, and when hot, add the sausage rounds in a single layer. Cook until browned on one side, and then flip to brown the other. Remove to a clean plate.
2-3 Tablespoons avocado oil, 1 pound andouille sausage
Brown chicken. Use the same skillet and add another tablespoon of oil. Add chicken (seasoned with a little salt and pepper) and brown on all sides. This should only take a few minutes – you're not cooking the chicken completely. Remove to a separate, clean plate.
2-3 Tablespoons avocado oil, 1 pound boneless, skinless chicken thighs
Sauté veggies. Use the same pan and add another tablespoon of oil. Then add the chopped onion, celery, and bell pepper, and cook until slightly softened – about 3-4 minutes. Add minced garlic and Creole seasoning mix – and stir for a minute.
1 2-3 Tablespoons avocado oil, 1 medium white onion, 2 stalks celery, 1 medium bell pepper, 4 cloves garlic
Add liquids and rice. Then pour 2 1/4 cups of chicken broth and diced tomatoes into the pot – plus long-grain rice – and stir well. Turn heat up to boil, and once boiling, reduce heat to a gentle simmer. Cover loosely with some aluminum foil and cook for ten minutes.
2 ½ cups lower-sodium chicken broth, 15 oz. fire-roasted diced tomatoes, 1 ½ cups long-grain white rice
Finish chicken. Add chicken back to pot. and continue cooking until rice is tender and chicken is cooked through. You may need to add a little extra chicken broth as needed to cook the rice fully. When done, the chicken should register 165 degrees F on a digital thermometer.
Add andouille sausage and green onions. Finally, add the browned sausage back to the skillet and stir well. Then top with the chopped scallions and extra salt and pepper as needed.
scallions
Serve. Serve jambalaya with your choice of sides. We tend to enjoy this as a full meal.

Notes

As mentioned, jambalaya is a complete meal on its own, but it’s also delicious with skillet cornbread, chewy French bread, a simple green salad, or steamed green beans.
Store leftover jambalaya in an airtight container in your refrigerator for 3-4 days. We also like to meal prep and store in small individual portions.
To freeze jambalaya, let it cool completely, then transfer it to freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

Nutrition

Smoked Baby Back Ribs

Suebee Homemaker — Sun, 20 Jul 2025 11:00:00 +0000

These Smoked Baby Back Ribs are fall-off-the-bone tender, seasoned with a bold homemade BBQ rub, and finished with your favorite sauce for the most incredible sticky, caramelized glaze. Fire up the smoker and get ready for the best ribs you have ever made right in your own backyard!

Smoked Ribs Recipe

Summertime and smoked ribs just go hand in hand – and this recipe is proof that you don’t have to be a pitmaster to make them incredible! I have been craving something smoky and deeply satisfying, and these baby back ribs delivered in every way. Whether you’re a seasoned griller or just getting started with your smoker, this recipe is simple, straightforward, and absolutely foolproof!

I’ll be honest – I needed to call in an expert before tackling this one. My son Josh is the true grill master in our family, and I am constantly impressed by the incredible meals he puts together for his little family. He graciously talked me through the process and I am so glad he did, because these ribs turned out absolutely incredible!

Why This Recipe Works:

Simple ingredients – a handful of pantry spices create an incredible homemade BBQ rub, and your favorite store-bought sauce does the rest. No complicated techniques or hard to find ingredients required!
Mostly hands-off – once the ribs are on the smoker, the hard work is done! Just let the low and slow magic happen while you relax and enjoy the backyard.
Great for summer entertaining – there is nothing that brings people together quite like a rack of perfectly smoked ribs. Guaranteed to make you the star of every summer gathering!
Full of smoky flavor – the combination of the homemade dry rub and hours on the smoker creates a depth of flavor that is absolutely unmatched. Rich, smoky, and completely irresistible!

What You’ll Need:

baby back ribs – we used pork ribs for this recipe but beef ribs would be excellent too
mustard – you can use either whole grain mustard or yellow mustard to coat the ribs
bbq dry rub – a combo of brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper
your favorite bbq sauce – choose your favorite sauce or try our homemade barbecue sauce recipe

How to make Smoked Baby Back Ribs:

Step 1
Remove membrane (the thin layer of skin or connective tissue on the bone side of the ribs) from the ribs. To remove the membrane, slide a butter knife under it, grab it with a paper towel for grip, and peel it off in one clean pull. Use paper towel to pat dry.

Step 2
Add mustard. Spread a liberal amount of the mustard on both sides of the ribs, using your hands to get into all the crevices.

Step 3
Make the bbq spice rub. To a mixing bowl, combine the spice rub – brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Mix well.

Step 4
Add the rub to the ribs. Then spread the spice rub over all parts of the ribs, massaging it in all parts of the ribs with your hands.

NOTE: I like to season the ribs ahead of time, cover with foil, and stick in the refrigerator until ready to cook. If you do this, make sure you set the ribs out for about 45 minutes so the meat isn’t super cold when it hits the grill!

Step 5
Prepare smoker. Light an outdoor grill or smoker to between 225-250 degrees F. Add your favorite wood chips to the grill.

If using a pellet grill, fill with your preferred wood pellets — the grill will already be set up for indirect heat.
If using a charcoal grill like a Big Green Egg (our preferred method), fill with lump charcoal and add a few wood chunks directly to the coals for smoke flavor. Install the convEGGtor/plate setter legs up, then place the cooking grate on top. Let the temperature stabilize at 225-250°F for 15-20 minutes before adding the ribs.
If using a standard charcoal grill, arrange the hot coals on one side and place the ribs on the opposite side away from direct heat. Add a handful of soaked wood chips on top of the coals for smoke flavor. Cover and cook with the lid closed to maintain indirect heat.

Step 6
Place the ribs on the preheated grill or smoker, close the lid, and let the low and slow magic happen! Cook until the meat is tender and has pulled back from the ends of the bones – most baby back ribs reach perfect tenderness at an internal temperature of 195-205°F.

NOTE: Our smoked ribs cook low and slow on the Big Green Egg at 225°F for about 3-4 hours – though keep in mind that cook times can vary depending on the size of your rack and your specific grill. Patience is everything with ribs, and trust us, the wait is absolutely worth it!

Step 7
Add barbecue sauce. During the last 20-30 minutes of cooking, brush on your favorite barbecue sauce and let it caramelize into the most incredible sticky, glossy glaze. Just don’t add sauce too early – the sugars in barbecue sauce can burn quickly, especially if your grill is running hot.

Step 8
Serve ribs. Serve ribs with your choice of sides. We love a combo of tangy coleslaw, cowboy baked beans, and our skillet cornbread!

Sides to serve with smoked baby back ribs:

The following sides go perfectly with summertime grilling!

Recipe FAQs:

Should I remove the membrane from the back of the ribs?

Absolutely – don’t skip this step! The membrane is tough and chewy and prevents the rub and smoke from fully penetrating the meat. Simply slide a butter knife under it, grab it with a paper towel for grip, and peel it off in one clean pull.

What type of wood is best for smoking baby back ribs?

Fruit woods like apple or cherry are classic choices for ribs – they produce a mild, slightly sweet smoke that complements pork beautifully without overpowering it. Hickory or mesquite are more great options if you prefer a bolder, more intense smoky flavor.

What temperature should I smoke baby back ribs at?

Low and slow is the key! Smoke your ribs at 225-250°F for the most tender, fall-off-the-bone results. Higher temperatures will dry them out, so patience is everything with ribs!

When should I apply the BBQ sauce?

Apply the sauce during the last 20-30 minutes of cooking so it caramelizes beautifully without burning. Brush it on in layers for the most incredible sticky, glossy glaze!

How do I know when the ribs are done?

The meat should shrink back from the ends of the bones by about ¼ to ½ inch (6–12 mm). This is a helpful clue but shouldn’t be the only factor you use. The internal temperature of the meat should reach 195-203°F for perfectly tender ribs. Make sure you test in several places.

Other Delicous Smoked Meats:

Looking for more meats to add to the smoker? Try one of these next!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Smoked Baby Back Ribs

These Smoked Baby Back Ribs are fall-off-the-bone tender, seasoned with a bold homemade BBQ rub, and finished with your favorite sauce for the most incredible sticky, caramelized glaze. Fire up the smoker and get ready for the best ribs you have ever made right in your own backyard!

Course Grilling, Main Dish

Cuisine American

Keyword smoked baby back ribs

Prep Time 30

Cook Time 4

Total Time 4 30

Servings servings

Calories 480kcal

Author Sue Ringsdorf

Ingredients

BBQ Dry Rub:

1/4 cup brown sugar
2 Tablespoons kosher salt
1 Tablespoon black pepper
1 Tablespoon smoked paprika
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 teaspoon cayenne pepper

Baby Back Ribs:

2 racks baby back ribs
4 Tablespoons whole grain mustard
your favorite BBQ sauce

Instructions

Remove membrane (the thin layer of skin or connective tissue on the bone side of the ribs) from the ribs. To remove the membrane, slide a butter knife under it, grab it with a paper towel for grip, and peel it off in one clean pull. Use paper towel to pat dry.
2 racks baby back ribs
Add mustard. Spread a liberal amount of the mustard on both sides of the ribs, using your hands to get into all the crevices.
4 Tablespoons whole grain mustard
Make the bbq spice rub. To a mixing bowl, combine the spice rub – brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Mix well.
1/4 cup brown sugar, 2 Tablespoons kosher salt, 1 Tablespoon black pepper, 1 Tablespoon smoked paprika, 1 Tablespoon garlic powder, 1 Tablespoon onion powder, 1 teaspoon cayenne pepper
Add the rub to the ribs. Then spread the spice rub over all parts of the ribs, massaging it in all parts of the ribs with your hands.
NOTE: I like to season the ribs ahead of time, cover with foil, and stick in the refrigerator until ready to cook. If you do this, make sure you set the ribs out for about 45 minutes so the meat isn't super cold when it hits the grill!
Prepare smoker. Light an outdoor grill or smoker to between 225-250 degrees F. Add your favorite wood chips to the grill.
*If using a pellet grill, fill with your preferred wood pellets – the grill will already be set up for indirect heat.
*If using a charcoal grill like a Big Green Egg (our preferred method), fill with lump charcoal and add a few wood chunks directly to the coals for smoke flavor. Install the convEGGtor/plate setter legs up, then place the cooking grate on top. Let the temperature stabilize at 225-250°F for 15-20 minutes before adding the ribs.
*If using a standard charcoal grill, arrange the hot coals on one side and place the ribs on the opposite side away from direct heat. Add a handful of soaked wood chips on top of the coals for smoke flavor. Cover and cook with the lid closed to maintain indirect heat.
Place the ribs on the preheated grill or smoker, close the lid, and let the low and slow magic happen! Cook until the meat is tender and has pulled back from the ends of the bones – most baby back ribs reach perfect tenderness at an internal temperature of 195-205°F.
NOTE: Our smoked ribs cook low and slow on the Big Green Egg at 225°F for about 3-4 hours – though keep in mind that cook times can vary depending on the size of your rack and your specific grill. Patience is everything with ribs, and trust us, the wait is absolutely worth it!
Add barbecue sauce. During the last 20-30 minutes of cooking, brush on your favorite barbecue sauce and let it caramelize into the most incredible sticky, glossy glaze. Just don’t add sauce too early – the sugars in barbecue sauce can burn quickly, especially if your grill is running hot.
your favorite BBQ sauce
Serve ribs. Serve ribs with your choice of sides. We love a combo of tangy coleslaw, cowboy baked beans, and our skillet cornbread!

Notes

Fruit woods like apple or cherry are classic choices for ribs – they produce a mild, slightly sweet smoke that complements pork beautifully without overpowering it. Hickory is another great option if you prefer a bolder, more intense smoky flavor.
Smoke your ribs at 225-250°F for the most tender, fall-off-the-bone results. Higher temperatures will dry them out, so patience is everything with ribs!
Apply the sauce during the last 20-30 minutes of cooking so it caramelizes beautifully without burning. Brush it on in layers for the most incredible sticky, glossy glaze!

Nutrition

Club Sandwich with Pesto Mayo

Suebee Homemaker — Thu, 12 Jun 2025 11:00:00 +0000

Our Club Sandwich with Pesto Mayo is a delicious twist on the classic, featuring layers of crispy bacon, turkey, lettuce, and tomato, all stacked between toasted bread. The rich and herby pesto mayo adds a burst of flavor in every bite!

Best Club Sandwiches

Warmer weather makes us want to keep things simple. Bring on the sandwiches, wraps, smoothies, and avocado toast. We’re all about keeping the ovens off and the A/C on!

While we use our soft white sandwich bread for these sandwiches, you could also use our Honey Wheat Bread or Sourdough Sandwich Bread instead.

Why This Recipe Works:

SIMPLE INGREDIENTS – This recipe uses simple ingredients and can be made in minutes, especially if you prep in advance.
FULL OF FLAVOR – Pesto mayonnaise is the key ingredient in this sandwich and brings a ton of delicious flavor to a simple club sandwich.
GREAT WEEKNIGHT MEAL – Prep the pesto mayo in advance and keep it in your refrigerator for quick weeknight meals. You won’t regret it!

What You’ll Need:

bread – we love using our soft white sandwich bread recipe for these sandwiches.
bacon – use your favorite bacon for these club sandwiches.
deli turkey
pesto mayo
lettuce and tomato

How to make Club Sandwiches with Pesto Mayo:

Step 1
Make pesto mayo. Follow my simple recipe for pesto mayo and keep it on hand for all of your sandwich cravings. Simply mix 3/4 cup of mayonnaise with three tablespoons of pesto, plus a squeeze of fresh lemon juice. Stir and keep handy in your refrigerator.

Step 2
Make bacon. We normally cook bacon in the oven. Line a baking sheet with aluminum foil and add a wire rack on top. Then arrange bacon on rack and cook at 400 degrees until done to your liking.

Step 3
Assemble sandwiches. Lightly toast bread. Top with pesto mayo, crispy bacon, turkey slices, tomato and lettuce (and maybe some spicy pickled onions).

Step 4
Serve. Serve club sandwiches with your choice of side dishes.

What to serve with Club Sandwiches:

SALAD – Try our Arugula Quinoa Salad or Antipasto Chopped Salad.
POTATOES – Mustard Roasted Potatoes or Garlic Parmesan Smashed Potatoes
VEGGIES – Roasted Vegetable Quinoa Salad or Roasted Potatoes, Carrots, and Brussels Sprouts

Recipe FAQs:

What’s the best bread to use for a club sandwich?

Classic club sandwiches are often made with toasted white bread, but wheat, sourdough, or ciabatta also work well.

Should I toast the bread?

Yes, toasting the bread adds a nice crunch and helps hold the sandwich together.

Can I make the club sandwich in advance?

You can prep ingredients in advance, but for the best texture, assemble the sandwich just before serving to keep the bread from getting soggy.

Can I use a different protein?

Yes, you can use ham instead of turkey, and turkey bacon instead of regular bacon.

Other Delicious Sandwich Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Club Sandwich with Pesto Mayo Recipe

Our Club Sandwich with Pesto Mayo is a delicious twist on the classic, featuring layers of crispy bacon, turkey, lettuce, and tomato, all stacked between toasted bread. The rich and herby pesto mayo adds a burst of flavor in every bite!

Course Main Dish

Cuisine American

Keyword club sandwich with pesto mayo, pesto mayo recipe

Prep Time 30

Cook Time 5

Total Time 35

Servings sandwiches

Calories 449kcal

Author Sue Ringsdorf

Ingredients

4 slices soft white sandwich bread – I used my homemade recipe on the blog
4 slices bacon
4-6 oz. deli turkey
4-6 Tablespoons pesto mayo – my homemade recipe is on the blog
tomato slices
lettuce

Instructions

Make pesto mayo. Follow my simple recipe for pesto mayo and keep it on hand for all of your sandwich cravings. Simply mix 3/4 cup of mayonnaise with three tablespoons of pesto, plus a squeeze of fresh lemon juice. Stir and keep handy in your refrigerator.
Make bacon. We normally cook bacon in the oven. Line a baking sheet with aluminum foil and add a wire rack on top. Then arrange bacon on rack and cook at 400 degrees until done to your liking.
Assemble sandwiches. Lightly toast bread. Top with pesto mayo, crispy bacon, turkey slices, tomato and lettuce (and maybe some spicy pickled onions).
4 slices soft white sandwich bread, 4-6 Tablespoons pesto mayo, 4 slices bacon, 4-6 oz. deli turkey, tomato slices, lettuce
Serve. Serve club sandwiches with your choice of side dishes.

Notes

Classic club sandwiches are often made with toasted white bread, but wheat, sourdough, or ciabatta also work well. We use our soft white sandwich bread recipe.
You can prep ingredients in advance, but for the best texture, assemble the sandwich just before serving to keep the bread from getting soggy.

Nutrition

Mexican Street Corn Chowder

Suebee Homemaker — Thu, 27 Feb 2025 12:00:00 +0000

Mexican Street Corn Chowder is a creamy, comforting soup inspired by the flavors of elote, or Mexican street corn. Packed with sweet corn, potatoes, smoky spices, and zesty lime, it’s topped with fresh cilantro, crumbled cotija cheese, and chopped cilantro for a rich, tangy, and slightly spicy taste experience.

Corn Chowder

What’s better than a classic bowl of corn chowder – street corn style? Especially when you’re Iowa bred where sweet corn is plentiful and the taste is pretty much the BEST.

This stick-to-your-ribs kind of chowder is not only delicious, it’s fairly easy to make. Simple, fresh ingredients, and some desire to put a good, hearty meal on the table.

Why This Recipe Works:

SIMPLE TO MAKE – This soup is made in just one pot! It takes some chopping but it’s worth it for the taste.
STREET CORN RAGE – Street corn has been all the rage over the last several years. Try our Mexican Street Corn Salad Recipe, Mexican Street Corn Pasta Salad, or Mexican Street Corn Kale Salad next!
FULL OF FLAVOR – We love the spicy, comforting flavors of this chowder. The toppings should not be skipped!

Ingredients Used:

Butter – We’re using butter to sauté the veggies.
Onion, Jalapeño, and Garlic – You’ll start by sautéing these flavorful veggies.
Potatoes – Yellow potatoes make the best chowder. Likewise, you could try another potato like russet.
Seasonings – I used cumin, chili powder, onion powder, kosher salt, and freshly ground black pepper. Feel free to try other spices like thyme, paprika, cayenne pepper, etc.
Flour – A little bit of flour helps to thicken the chowder.
Broth – I always use lower sodium chicken broth.
Sugar – A pinch of sugar is needed to balance the strong flavors in this chowder.
Cream – We’re using heavy cream to thicken the chowder. However, you could use half and half or milk for a lighter version instead.
Corn – Fresh sweet corn is best! In a pinch, frozen corn could be replaced.
To serve – Add cotija cheese, cilantro, extra jalapeño, and fresh lime juice.

How to make Mexican Street Corn Chowder:

Step 1
Grill corn. Grill the ears of corn on an outdoor grill or indoors (in a cast iron skillet) until tender and slightly charred. Use tongs to turn the corn as it cooks. Let cool slightly.

Use a sharp knife to slice the kernels off of the cobs. Set aside.

Step 2
Sauté Veggies. Heat a large stock pot over medium-high heat. Add butter and when melted, add onions, and jalapeños. Cook for 4-5 minutes or until veggies are slightly softened.

Step 3
Add flour. Add garlic, flour, a pinch of sugar, and seasonings (ground cumin, chili powder, onion powder, kosher salt, and freshly ground black pepper) and stir to absorb into the veggies, about two minutes. Mixture will be thick.

Step 4
Add broth. Add the chicken broth and bring to a boil. Then add potatoes and cook chowder until potatoes are fork tender.

Step 5
Add heavy cream and corn. Add the heavy cream and cook over medium heat to warm up, about 4-5 minuts. Then add the grilled corn and cook for a couple more minutes until warmed.

Step 6
Serve. Serve chowder with all the toppings – sour cream, crumbled cotija cheese, chopped cilantro, sliced jalapeños, and fresh lime juice.

Storing and Freezing:

Store the chowder in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a bit more broth or cream if it thickens too much.
Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat slowly.

Recipe FAQs:

Can I use frozen corn or canned corn instead of fresh?

Yes! Frozen corn works well and is convenient. Canned corn is also an option, but try to drain it first to avoid excess liquid.

How can I get a smoky flavor in the chowder?

Sauté the corn until it has some char, or use smoked paprika to add smokiness. Grilling the corn beforehand can also enhance the flavor.

How can I make the chowder spicier?

Add more jalapeños or even a serrano pepper for extra heat, and use a dash of hot sauce or more chili powder.

Can I add meat to Mexican Street Corn Chowder?

Yes, you can add some crispy bacon or shredded chicken to the chowder for additional protein.

Other Delicious Soup Recipes:

Soup Season is my favorite season. For other delicious recipes, try one of the following recipes!

Kitchen Tools used for this recipe: (Affiliate Links)

xoxo ~Sue

Mexican Street Corn Chowder

Mexican Street Corn Chowder is a creamy, comforting soup inspired by the flavors of elote, or Mexican street corn. Packed with sweet corn, potatoes, smoky spices, and zesty lime, it's topped with fresh cilantro, crumbled cotija cheese, and a sprinkle of chili powder for a rich, tangy, and slightly spicy taste experience.

Course Soup

Cuisine American

Keyword Mexican street corn chowder

Prep Time 30

Cook Time 50

Total Time 1 20

Servings servings

Calories 575kcal

Author Sue Ringsdorf

Ingredients

For the veggies and seasoning:

1/4 cup unsalted butter
1 medium onion – chopped
1 large jalapeño pepper – diced
2 pounds yellow potatoes – peeled and chopped
3 cloves garlic – minced
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon onion powder
kosher salt and freshly ground black pepper – to taste
1/4 cup all-purpose flour

The remaining:

4 cups chicken broth
1 teaspoon granulated sugar
1 ¼ cups heavy cream
1 ¼ pounds fresh corn kernels (or frozen) – from about 8 ears
sour cream, cotija cheese, chopped cilantro, jalapeño slices, lime juice – to serve

Instructions

Grill corn. Grill the ears of corn on an outdoor grill (with some olive oil, salt, and pepper) or indoors (in a cast iron skillet) until tender and slightly charred. Use tongs to turn the corn as it cooks. Let cool slightly.
Use a sharp knife to slice the kernels off of the cobs. Set aside.
1 ¼ pounds fresh corn kernels (or frozen)
Sauté Veggies. Heat a large stock pot over medium-high heat. Add butter and when melted, add onions, and jalapeños. Cook for 4-5 minutes or until veggies are slightly softened.
1/4 cup unsalted butter, 1 medium onion, 1 large jalapeño pepper
Add flour. Add garlic, flour, a pinch of sugar, and seasonings (ground cumin, chili powder, onion powder, kosher salt, and freshly ground black pepper) and stir to absorb into the veggies, about two minutes. Mixture will be thick.
3 cloves garlic, 1/4 cup all-purpose flour, 1 teaspoon granulated sugar, 1 teaspoon cumin, 2 teaspoons chili powder, 1 teaspoon onion powder, kosher salt and freshly ground black pepper
Add broth. Add the chicken broth and bring to a boil. Then add potatoes and cook chowder until potatoes are fork tender.
4 cups chicken broth, 2 pounds yellow potatoes
Add heavy cream and corn. Add the heavy cream and cook over medium heat to warm up, about 4-5 minuts. Then add the grilled corn and cook for a couple more minutes until warmed.
1 ¼ cups heavy cream
Serve. Serve chowder with all the toppings – sour cream, crumbled cotija cheese, chopped cilantro, sliced jalapeños, and fresh lime juice.
sour cream, cotija cheese, chopped cilantro, jalapeño slices, lime juice

Notes

- Frozen corn works well in a pinch and is convenient. Canned corn is also an option, but try to drain it first to avoid excess liquid.
- For more spice, add more jalapeños or even a serrano pepper, and use a dash of hot sauce or more chili powder.
- Store the chowder in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a bit more broth or cream if it thickens too much.
- Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat slowly.

Nutrition

Mozzarella Stuffed Meatballs

Suebee Homemaker — Thu, 06 Feb 2025 12:00:00 +0000

Mozzarella Stuffed Meatballs are juicy, flavorful meatballs filled with gooey, melted mozzarella cheese. Perfectly seasoned and simmered in marinara sauce, these tender meatballs offer a delicious surprise in every bite.

Stuffed Meatballs

Cheese is admittedly one of my favorite ingredients. Give me straight slices of cheese (with crackers), Three Cheese Pizza, Southern Pimento Cheese, and Alfredo Stuffed Shells. But also, let’s stuff meatballs with chunks of mozzarella cheese and smother them with marinara sauce!

Give me all the CHEESE!

If you’re in need of other meatball recipes, try our Thai Meatball Soup, Meatball Pizza, or Turkey Zucchini Meatballs.

Why This Recipe Works:

BASIC INGREDIENTS – We’re using basic ingredients for this meatball recipe. You’ll need ingredients plus seasonings (and water to moisten).
FUN SURPRISE – We love that cheesy, gooey center in these delicious meatballs! A perfect surprise!
GREAT WEEKNIGHT MEAL – If you prep the meatballs in advance, these meatballs can be on the table in about 30 minutes. So good!

What You’ll Need:

Ground Meat – a combo of ground beef and ground Italian sausage
Panko Bread Crumbs
Parmesan Cheese (freshly shredded)
Large Egg
Seasonings – a combo of onion powder, garlic powder, red pepper flakes, Italian seasoning, salt, and pepper
Cold Water – used to moisten the meatballs
Mozzarella Cheese
Marinara Sauce – We rotate between jarred sauce and Homemade Marinara Sauce.

I recommend doubling this recipe and freezing half of them for later!

How to make Mozzarella Stuffed Meatballs:

Step 1
Combine meatball ingredients. In a mixing bowl, combine the meatball ingredients – ground meat, bread crumbs, shredded parmesan cheese, egg, and seasonings (onion powder, garlic powder, red pepper flakes, salt, and pepper). Mix together and then add cold water as needed to make mixture soft and easy to handle.

Step 2
Prep cheese. Slice mozzarella cheese into chunks for stuffing. Set aside.

Step 3
Form meatballs. Divide the meatball mixture into 15 equal portions. Flatten each portion, add cheese to the middle, and fold the meat over all sides – forming a round’ish meatball.

Chill meatballs for an hour to overnight to help them retain their shape when cooking.

Step 4
Brown meatballs. Heat a large pan over medium-high heat. Add olive oil and when hot, add the meatballs to the pan. Make sure you have plenty of space around each meatball. Use a spatula to gently turn meatballs to brown on all sides.

NOTE: When browning meatballs, let them sizzle for a minute or so on one side before turning to another side. Otherwise, they’ll stick to the pan.

Step 5
Add sauce. Then add the sauce to the pan and reduce heat to medium. Continue cooking until meatballs are done, about 15-20 minutes.

NOTE: We use a braiser to cook these meatballs since we’re adding marinara sauce. Simmering marinara sauce in a cast iron skillet is generally not recommended. The acidity of the tomatoes can react with the raw cast iron, imparting a metallic taste to the sauce and potentially damaging the skillet’s seasoning.

Step 6
Serve meatballs. Serve stuffed meatballs with pasta or in hoagie rolls for meatball subs. Add shredded parmesan cheese.

STORAGE: Store leftover meatballs and sauce in an airtight container. We like meal prepping these and adding to individual containers for quick lunches!

TO FREEZE: You can also freeze uncooked meatballs on a baking sheet until solid, then transfer to a freezer bag. Cook directly from frozen or thaw before cooking.

Recipe FAQs:

What kind of meat should I use?

You can use ground beef, pork, turkey, chicken, or a combination. A mix of beef and pork is common for added flavor.

What type of mozzarella cheese works best for stuffing?

You can either use a block of mozzarella cheese or fresh mozzarella balls.

Why do I need to add breadcrumbs to the meat mixture?

Breadcrumbs help bind the mixture and keep the meatballs tender.

Can I make these meatballs gluten-free?

Yes, use gluten-free breadcrumbs or almond flour as a substitute.

What is the best marinara sauce to use?

You can use store-bought jarred sauce for ease or make our homemade marinara sauce!

Other Delicious Italian Recipes:

We love Italian food and here are some of our favorites! If you’d rather enjoy pizza, try our Godfather’s Taco Pizza or Focaccia Pizza for a delicious experience.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Mozzarella Stuffed Meatballs

Mozzarella Stuffed Meatballs are juicy, flavorful meatballs filled with gooey, melted mozzarella cheese. Perfectly seasoned and simmered in marinara sauce, these tender meatballs offer a delicious surprise in every bite.

Course Appetizer, Main Dish

Cuisine American, Italian

Keyword homemade marinara sauce, mozzarella stuffed meatballs

Prep Time 20

Cook Time 30

Total Time 50

Servings servings (3 meatballs each)

Calories 482kcal

Author Sue Ringsdorf

Ingredients

1/2 pound ground beef
1/2 pound ground pork
1 large egg
1/4 cup parmesan cheese – freshly shredded
1/3 cup breadcrumbs
1/2 teaspoon EACH onion powder, garlic powder, red pepper flakes
1 teaspoon Italian seasoning
kosher salt and freshly ground black pepper
1/4 cup cold water – or milk
6 oz. mozzarella cheese – cubed
2 Tablespoons olive oil
24 oz. marinara sauce

Instructions

Combine meatball ingredients. In a mixing bowl, combine the meatball ingredients – ground meat, bread crumbs, shredded parmesan cheese, egg, and seasonings (onion powder, garlic powder, red pepper flakes, salt, and pepper). Mix together and then add cold water as needed to make mixture soft and easy to handle.
1/2 pound ground beef, 1/2 pound ground pork, 1/3 cup breadcrumbs, 1/4 cup parmesan cheese, 1 large egg, 1/2 teaspoon EACH onion powder, garlic powder, red pepper flakes, 1 teaspoon Italian seasoning, kosher salt and freshly ground black pepper, 1/4 cup cold water
Prep cheese. Slice mozzarella cheese into chunks for stuffing. Set aside.
Form meatballs. Divide the meatball mixture into 15 equal portions. Flatten each portion, add cheese to the middle, and fold the meat over all sides – forming a round'ish meatball.
Chill meatballs for an hour to overnight to help them retain their shape when cooking.
6 oz. mozzarella cheese
Brown meatballs. Heat a large pan over medium-high heat. Add olive oil and when hot, add the meatballs to the pan. Make sure you have plenty of space around each meatball. Use a spatula to gently turn meatballs to brown on all sides.
When browning meatballs, let them sizzle for a minute or so on one side before turning to another side. Otherwise, they'll stick to the pan.
2 Tablespoons olive oil
Add sauce. Then add the sauce to the pan and reduce heat to medium. Continue cooking until meatballs are done, about 15-20 minutes.
Serve meatballs. Serve stuffed meatballs with pasta or in hoagie rolls for meatball subs. Add shredded parmesan cheese.
24 oz. marinara sauce

Notes

We use a braiser to cook these meatballs since we’re adding marinara sauce. Simmering marinara sauce in a cast iron skillet is generally not recommended. The acidity of the tomatoes can react with the raw cast iron, imparting a metallic taste to the sauce and potentially damaging the skillet’s seasoning.
Store leftover meatballs and sauce in an airtight container. We like meal prepping these and adding to individual containers for quick lunches!
You can also freeze uncooked meatballs on a baking sheet until solid, then transfer to a freezer bag. Cook directly from frozen or thaw before cooking.

Nutrition

Supreme Pizza Recipe

Suebee Homemaker — Thu, 16 Jan 2025 12:00:00 +0000

Our Supreme Pizza Recipe combines a variety of bold toppings, including pepperoni, sausage, ham, green peppers, onions, and black olives, over a base of tangy tomato sauce and melted mozzarella. Baked to golden perfection, this pizza offers a deliciously balanced mix of savory meats, fresh vegetables, and rich cheese.

Loaded Pizza Recipe

There were several years during my early life that we practically lived at Pizza Hut and/or Godfather’s. When we weren’t pigging out on Godfather’s Taco Pizza, we were eating plenty of Supreme pizza or veggie lovers. So this recipe is a recreation of the former!

I’ll never ever get sick of eating pizza. We love eating it during our travels and at home – where we rotate making our regular crust, our flatbread crust, and our low carb cauliflower crust.

Why This Recipe Works:

FULL OF FLAVOR – Our Supreme pizza combines a simple red sauce, three kinds of meat, plenty of veggies, and all the cheese! It’s SO GOOD!
BEST PIZZA – This recipe is truly one of our favorites. You can’t go wrong with a fully loaded pizza.
IMPRESSIVE FOR GUESTS – A pizza party always makes the best meal for guests. Make plenty of dough, a couple of sauces, and lots of toppings. Everyone can make their own pizza!

What You’ll Need:

Pizza Dough – use store bought or make our delicious Quick Pizza Dough
Pizza Sauce – use store bought or our Pizza Sauce From Scratch
Meat – sausage, pepperoni, and ham
Veggies – mushrooms, peppers (either green peppers or jalapeño peppers), red onion
Black Olives – we prefer black olives but any work well
Cheese – a blend of mozzarella cheese and parmesan cheese

How to make Supreme Pizza:

Step 1
Prep dough. Make our quick pizza dough recipe (or purchase dough from the store). If you’re into sourdough baking, try our Sourdough Discard Pizza Dough Recipe.

Step 2
Prep toppings. Brown the sausage until cooked through. Slice veggies – peppers, mushrooms, onions.

Step 3
Shred cheese. Use a box grater to freshly shred the mozzarella and parmesan cheese.

Step 4
Roll out dough. Add a little olive oil to a clean board. Sprinkle a little flour over top. Then place the round of dough on top and use a rolling pin to thinly roll out the dough into a round shape (if using a cast iron skillet) or other shape if using a pizza stone. Gently add it to a greased cast iron skillet.

Step 5
Add pizza sauce. Then spread the sauce over the dough and use a spoon to spread to all sides.

Step 6
Add toppings. Add some mozzarella and parmesan cheese over top the sauce. Then add the prepared meats and veggies and evenly distribute them over the cheese. Add a little bit more cheese on top.

Step 7
Bake. Bake the pizza in a preheated 500 degree oven for 15-18 minutes.

Step 8
Serve. Slice the pizza and serve with your favorite sides.

What to serve with Supreme Pizza:

Start with a cocktail, like my tropical Mai Tais or Pink Lemonade Vodka Slush!
How about a side salad – like this Arugula Quinoa Salad or my Arugula Caprese Salad.
Let’s stay with a simple dessert, like Brown Butter Blondies or some No Bake Peanut Butter Bars.

Recipe FAQs:

Can I make this pizza on the grill?

Yes, you can make any pizza recipe on the grill. Make sure you crank the heat up very high and use a pizza stone. It’s also best to use indirect heat if possible.

What pans should I use for homemade pizza?

If grilling the pizza, you’ll need either a pizza stone or a cast iron skillet. If baking in the oven, you can use a stone, a skillet, or even a baking sheet.

Should I par-bake the dough?

If you roll out the dough pretty thin, you won’t need to par-bake the crust. If you’re making a thick crust, you may need to par-bake to get the crust crispy.

Can I make the dough in advance?

Yes, you can make the dough several hours in advance and store it in the refrigerator. About an hour before using, remove it and let it come to room temperature before rolling out.

Can I use a gluten-free crust for Supreme pizza?

Yes, you can use our Low Carb Cauliflower Pizza Crust to make this recipe gluten free.

Other Pizza Recipes:

Or try one of our other Best Pizza Toppings!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Supreme Pizza Recipe

Our Supreme Pizza Recipe combines a variety of bold toppings, including pepperoni, sausage, ham, green peppers, onions, and black olives, over a base of tangy tomato sauce and melted mozzarella. Baked to golden perfection, this pizza offers a deliciously balanced mix of savory meats, fresh vegetables, and rich cheese.

Course Main Dish

Cuisine Italian

Keyword homemade pizza dough, surpeme pizza recipe

Prep Time 25

Cook Time 10

homemade dough 1

Total Time 1 35

Servings slices

Calories 416kcal

Author Sue Ringsdorf

Ingredients

1 round homemade pizza dough
1/2 cup pizza sauce
1 oz. pepperoni
2 oz. Italian sausage – cooked and crumbled
2 oz. ham – chopped
1/2 cup mushrooms – sautéed
1/4 cup red onion – sliced thin
1/4 cup bell pepper or jalapeno – sliced thin
1/4 cup sliced black olives
1/2 cup mozzarella cheese
parmesan cheese – for topping

Instructions

Prep dough. Make our quick pizza dough recipe (or purchase dough from the store).
1 round homemade pizza dough
Prep toppings. Brown the sausage until cooked through. Slice veggies – peppers, mushrooms, onions.
Shred cheese. Use a box grater to freshly shred the mozzarella and parmesan cheese.
Roll out dough. Add a little olive oil to a clean board. Sprinkle a little flour over top. Then place the round of dough on top and use a rolling pin to thinly roll out the dough into a round shape (if using a cast iron skillet) or other shape if using a pizza stone. Gently add it to a greased cast iron skillet.
Add pizza sauce. Then spread the sauce over the dough and use a spoon to spread to all sides.
1/2 cup pizza sauce
Add toppings. Add some mozzarella and parmesan cheese over top the sauce. Then add the prepared meats and veggies and evenly distribute them over the cheese. Add a little bit more cheese on top.
1/2 cup mozzarella cheese, parmesan cheese, 2 oz. Italian sausage, 1 oz. pepperoni, 2 oz. ham
1/2 cup mushrooms, 1/4 cup red onion, 1/4 cup bell pepper or jalapeno, 1/4 cup sliced black olives
Bake. Bake the pizza in a preheated 500 degree oven for 15-18 minutes.
Serve. Slice the pizza and serve with your favorite sides.

Notes

Yes, you can make any pizza recipe on the grill. Make sure you crank the heat up very high and use a pizza stone. It’s also best to use indirect heat if possible.
If you roll out the dough pretty thin, you won’t need to par-bake the crust. If you’re making a thick crust, you may need to par-bake to get the crust crispy.
You can make the dough several hours in advance and store it in the refrigerator. About an hour before using, remove it and let it come to room temperature before rolling out.
Use our Low Carb Cauliflower Pizza Crust to make this recipe gluten free.

Nutrition