Beef Stir Fry with Noodles

Do you have a favorite take-out joint? Because today I’m going to try to convince you to ditch that joint and make it yourself. Life can be busy so I get it, but if you do some prepping in advance, you might change your mind.

How to make this Asian-Inspired Dish on a weeknight:

• Prep in advance. On a Sunday or the day before, slice the steak, prep the veggies, and whisk up the marinade. Then place it all the refrigerator for later.
• Ready to cook. On any weeknight, heat up two pots (one to cook the stir fry and one to cook the pasta). Start cooking and you’ll be ready to eat in 30 minutes.
• Enjoy. This is why prepping in advance helps weeknight meals come together. You can enjoy home-cooked meals at home with little fuss.

What You’ll Need:

• Steak – Flank steak works perfectly for this recipe. It’s tender and delicious, especially with the combo of ingredients and the marinade. You could also use skirt steak in a pinch.
• Veggies – You can choose any veggies you like, but I went with onion, carrots, mushrooms, bell peppers, and peas. You could also add broccoli, snow peas, green beans, etc.
• Oil – I used sesame oil to sauté the steak and veggies, but avocado oil works too.
• Pasta – Thin spaghetti noodles were used in this recipe. But you could use any pasta you prefer.
• Seasonings – Just kosher salt and freshly ground black pepper, to taste. A little red pepper flakes to serve is always a good idea too!
• Asian Marinade – A combo of lower-sodium soy sauce, lower-sodium beef broth, rice vinegar, chili paste, oyster sauce, brown sugar, garlic, and ginger.
• Cornstarch – I added equal parts of cornstarch and cold water to the mixture, to thicken slightly. This is optional.

How to make Beef Noodle Stir-Fry:

Step 1
Prep the stir-fry marinade. Combine the marinade ingredients in a bowl – soy sauce, beef broth, rice vinegar, chili paste, oyster sauce, brown sugar, garlic, and ginger. Whisk well.

Differences between Thai and Chinese Food:

This has always been a bit of a stumbling block for me – what’s the difference between Thai and Chinese food? These are definitely generalizations, but here’s how I think about it. I also tend to keep my Asian-inspired dishes on the lighter side.

Thai food often feels brighter and lighter, using fresh aromatics, herbs, and chilies rather than heavy oils. It’s usually bolder and spicier, with flavors that hit sweet, salty, sour, and spicy all at once, thanks to ingredients like fish sauce, brown sugar, and vinegar. Chinese food – especially the Americanized versions many of us know – often leans more savory and rich, with fried proteins and heavier sauces.

Recipe FAQs:

More Delicious Asian-Inspired Recipes:

• Grilled Asian Chicken Skewers – These are SO easy to make all summer long.
• Salmon Buddha Bowls with Asian Sauce – We love the farro and edamame in these bowls too.
• Crunchy Asian Cabbage Salad – An old recipe, but one of our favs!
• Korean Meatballs Recipe – These are spicy and delish!

Kitchen Tools Used: (affiliate links)

• Dutch Oven
• Global 7-inch Knife
• Non-Slip Cutting Board
• 9-Inch Whisk

Braised Chuck Roast

I know I already have plenty of chuck roast recipes on the site, but I can’t help myself – there are just so many great ways to cook this delicious cut of beef. The real secret is simple: cook it long enough. When chuck roast is done right, it’s fall-apart tender. If it turns out tough, it usually just needs more time.

Why This Recipe Works:

• Chuck roast loves low-and-slow cooking. Chuck is full of connective tissue and marbling, which sounds tough, but that’s the magic. Long, gentle braising melts the collagen into gelatin, turning a normally chewy cut into something fork-tender and luscious.
• Red wine tenderizes and adds depth. The acidity in red wine helps break down the meat while it cooks, and as it reduces, it brings rich, complex flavors that water or broth alone just can’t match.
• Braising locks in moisture and flavor. Cooking the roast partially submerged in liquid creates a steamy, moist environment. This prevents the meat from drying out and allows it to absorb all those bold wine, herb, and aromatics flavors as it cooks.
• Everything gets better with time. As the roast simmers, the wine, beef juices, and aromatics meld into a silky, concentrated sauce. The longer it cooks, the tastier it becomes – often even better the next day.

What You’ll Need:

• chuck roast
• avocado oil
• seasonings (garlic powder, onion powder, kosher salt, and freshly ground black pepper)
• all-purpose flour
• beef broth
• red wine (like Pinot Noir)
• tomato paste
• Worcestershire sauce
• bay leaves
• onion

How to make Red Wine Braised Beef:

Step 1
Prep oven. Arrange oven rack to lower third of the oven. Preheat to 325 degrees F.

Storing and Freezing:

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze braised chuck roast for up to 3 months, stored in a freezer bag.
  

How to make Garlic Mashed Potatoes:

To make garlic mashed potatoes, you’ll need yellow potatoes, garlic cloves, butter, sour cream, half and half, salt, and pepper.

You can use our Instant Pot Garlic Mashed Potatoes or make it on the stovetop according to the directions below.

Other Beef Roast Recipes:

We eat a ton of beef roast because 1) we grew up in the Midwest and it was a major protein for us, 2) if you cook it correctly, it’s as good as the best steak, and 3) I crave it!

Julia Child’s Beef Bourguignon

Our good friends, Kerri and John, had us over for this show-stopping dish recently and so I thought I’d create my own version. Admittedly, this recipe is pretty classic and so I’m only sharing my technique here.

The ingredients in beef bourguignon recipes don’t vary too much but I think making it in advance (like a day or two in advance) is key. As it rests, the sauce thickens slightly, and the flavors from the wine, beef, bacon, and herbs meld together into something otherworldly.

Beef Bourguignon began in the heart of Burgundy, France — a region celebrated for its bold red wines and rich, hearty cooking. What started as a humble peasant dish was born out of necessity: slow-cooking tough cuts of beef with wine, herbs, and vegetables until they transformed into something tender and deeply flavorful.

Over time, this rustic stew was refined by French chefs and eventually made famous around the world by Julia Child, who introduced it to home cooks everywhere. Thank you Julia! Today, it remains the ultimate comfort food — a dish that feels both down-to-earth and a little bit elegant, no matter where it’s served.

It’s time to slip on our aprons and channel our inner Julia Child, friends!

Why This Recipe Works:

• Rich, deep flavor – Slow-simmered beef, red wine, and aromatics come together for the ultimate comfort dish.
• A classic made simple – All the elegance of French cuisine without being fussy.
• Perfect for entertaining – Feels fancy but can be made ahead, making it ideal for dinner parties or holidays.
• Pairs beautifully with sides – Serve it with mashed potatoes, noodles, or crusty bread to soak up every drop of sauce.

What You’ll Need:

• bacon – The rendered bacon fat helps sear the beef and vegetables, creating those delicious caramelized bits (fond) that build the stew’s rich flavor.
• chuck roast – Go with a three pound roast because you’re going to want leftovers!
• kosher salt and freshly ground black pepper
• veggies – including onion, carrots, garlic, and mushrooms
• tomato paste – Tomato paste is concentrated and rich, adding that deep savory note that enhances the beef’s flavor.
• all-purpose flour – The flour helps the sauce naturally thicken as it simmers.
• red wine – Pinot Noir (or Burgendy) is the traditional choice! Elegant and earthy, it matches the dish’s French roots perfectly.
• beef broth – You’ll need enough beef broth to cover the beef after adding the bottle of wine.
• fresh thyme and bay leaves
• butter – The butter is used to cook the mushrooms. These are added in the last step of the cooking process.

How to make Classic Beef Bourguignon:

Step 1
Prep. Arrange oven rack to lower third of the oven. Preheat to 325 degrees F.

Storing and Freezing:

• Store leftovers in an airtight container in the refrigerator for 3-4 days.
• Cool completely, then store in freezer-safe containers for up to 3 months. Thaw and reheat gently on the stove.

To cook this ahead of time:

• Cook it fully according to the recipe, then let it cool to room temperature.
• Refrigerate it (covered) for up to 2–3 days — this resting time lets the flavors deepen and meld beautifully.
• When you’re ready to serve, reheat slowly on the stove over low heat until warmed through, adding a splash of broth or wine if the sauce has thickened too much.

Recipe FAQs:

Other Delicious Beef Roast Recipes:

Beef roast is my ultimate comfort food and it’s the meat I make after vacation, on a rainy day, or just because.

• Curry Beef Stew Recipe
• Roast Beef Vegetable Soup
• Beef Au Jus Sandwiches
• Oven Baked Chuck Roast
• Red Wine Braised Chuck Roast

Kitchen Tools Used: (affiliate links)

• Dutch Oven
• Global 7-inch Knife

Hot Honey Salmon

We enjoyed our first ever hot honey salmon at our son, Josh’s house, and let me tell you – it was GOOD (better than good, actually). Since then we’ve made his recipe on the Big Green Egg on cedar planks and also this shortcut version. Making hot honey in the oven is delicious, plus cooking bite-sized pieces saves on time.

Why This Recipe Works:

• SIMPLE INGREDIENTS – This recipe uses three simple ingredients plus seasonings, making this a quick dinner. You’re going to love this combo of ingredients!
• SWEET AND SPICY – The hot honey is a mixture of sweet and spicy and makes a great addition to salmon and so many other dishes.
• APPETIZER OR MAIN DISH – We love serving this hot honey salmon as a simple appetizer or with rice and veggies for a main dish.

What You’ll Need:

• Skinless Salmon (or remove the skin at home)
• Olive Oil
• Hot Honey – We use Mike’s hot honey – a sweet-heat combo of honey infused with chili peppers that adds the perfect kick to all of your favorite foods.
• Seasonings – a combo of paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper (feel free to play around with your favorite combination)

How to make Hot Honey Salmon Bites:

Step 1
Prep Salmon. Preheat oven to 425 degrees. Slice salmon in bite-sized cubes (about one inch or a tad bigger).

Recipe FAQs:

Other Delicious Salmon Recipes:

Salmon is our go-to fish. Try one of the following salmon recipes next time!

• Blackened Salmon Tacos
• Grilled Cedar Plank Salmon
• Teriyaki Salmon with Noodles
• Baked Asian Salmon in Foil
• Blackened Salmon Rice Bowls

Kitchen Tools Used: (affiliate links)

• Glass Mixing Bowls
• USA Sheet Pan

Shrimp Ramen Bowls

Who needs take-out when you can make your own ramen bowls at home. Plus you’re getting to customize these according to what you like and you can make extra for leftovers. We’ve never been grab food on the way home from work type people, so this recipe just makes sense.

Are you asking, what exactly IS ramen? Ramen is a staple of Japanese cuisine and has many regional variations. It has also gained worldwide popularity and is loved for its comforting taste and versatility.

Ramen is famous for its deeply flavored broths, ranging from light and clear to thick and creamy. We’re making Shoyu broth, or soy sauce – which is savory and slightly salty.

Why This Recipe Works:

• FULL OF FLAVOR – The flavors really shine through in this ramen bowl. We’re including plenty of large shrimp, lots of veggies, simple ramen noodles, and a spicy sauce.
• CUSTOMIZABLE – Feel free to customize these shrimp ramen bowls according to your taste buds. Don’t like spicy? Use less chili garlic sauce and ginger. Want more veggies? Add more!
• GREAT WEEKNIGHT MEAL – If you prep the shrimp and veggies in advance, this meal will come together quickly after a busy day at school or the office.

What You’ll Need:

• Sesame Oil
• Shrimp
• Veggies – a combo of carrots, broccoli, cabbage, garlic, and ginger
• Soy Sauce
• Chili Garlic Sauce
• Brown Sugar
• Fish Stock
• Ramen

How to make Spicy Shrimp Ramen:

Step 1
Cook shrimp. In a skillet over medium heat, add 1 tablespoon sesame oil. Add shrimp, season with salt and pepper, and cook for 1-2 minutes on each side or until pink. You may need to cook in batches. Set aside.

Recipe FAQs:

Other Shrimp Recipes:

• Shrimp Taco Bowls
• Shrimp Pesto Pasta
• Crunchy Shrimp Tostadas
• Shrimp Avocado Salad
• Shrimp Pesto Rice Bowls

Kitchen Tools Used: (affiliate links)

• Global 7″ Vegetable Knife
• Le Creuset Dutch Oven

Best Cheese Pizza

Interested in a pizza party? We’ve gotcha covered! Let’s make a large batch of pizza dough, a few sauces, and toppings galore. Head to our Best Pizza Toppings for loads of choices!

Why This Recipe Works:

• SIMPLE – This simple recipe involves making our 5-ingredient dough and combining three kinds of cheese. Simple, right?
• CREAMY TOPPING – We love the taste and texture of this three cheese pizza. It’s crispy on the bottom and creamy on top.
• BAKE OR GRILL – While we enjoy the ease of baking pizza in the oven using a cast iron skillet, we prefer this cheese pizza cooked on the grill. It’s smoky and worth the extra work.
• PERFECT FOR ALL AGES – When we hear cheese pizza, we normally think “oh, it’s for the kids”. But no, this pizza is NOT just for the kids. In fact, adults will gobble it up!

What You’ll Need:

These simple ingredients are easily find in most grocery stores. We purchase our yeast in large quantities but it can be frozen.

• Pizza Dough – Make our Quick Pizza Dough for this delicious cheese pizza. You can make it ahead of time and keep it in the refrigerator for later.
• Drizzle of Olive Oil – For extra flavor, but optional.
• Cheese Blend – We’re using ricotta cheese, mozzarella cheese, and parmesan cheese.
• Salt and Pepper – For even more flavor.

How to make Three Cheese Pizza:

Step 1
Make the pizza dough. We think our homemade pizza dough recipe is simple enough for anyone to make it. It’s worth it! However, you can purchase dough at a pizza shop or the grocery store too.

Step 3
Assemble pizza. Roll out the pizza dough on a floured surface. We like ours fairly thin. Transfer the dough to a greased cast iron skillet or pizza stone. Then add a drizzle of olive oil and brush over top of the dough.

Spread the three cheese mixture over the dough, spreading it to all sides of the pan. Add a little extra salt and pepper.

What to serve with Three Cheese Pizza:

• Try a delicious cocktail, like our Lemon Mojitos, Frozen Gin and Tonics, or Pineapple Coconut Margaritas.
• Salad is a perfect pairing with pizza. Try one of our delicious dressings – Spinach Salad Dressing, Honey Balsamic Vinaigrette, or Strawberry Salad Dressing.
• Let’s end the meal with ice cream or something chocolate. Try our Chocolate Peanut Butter Oat Cups or Oatmeal Dark Chocolate Chip Cookies!

Storing and Freezing:

• Storing – Store leftover pizza (with toppings) in the refrigerator for up to three days.
• Freezing – You can freeze the baked pizza for a month or so (tightly wrapped). Just thaw and reheat in the microwave.

Recipe FAQs:

Other Delicious Pizza Recipes:

Zesty Lemon Pasta

Fresh lemon adds a bright, tangy flavor to lemon ricotta pasta. The acidity balances the creaminess of the ricotta and will definitely get you coming back for more, especially if you’re a lemon lover like me!

Why This Recipe Works:

• LEMON FLAVOR – Adding lemon to recipes is my jam, and this one does not disappoint. Give it a try at your next pasta night!
• CREAMY AND DELICIOUS – The ricotta cheese mixture adds creaminess to this dish. Plus the flavor is unbelievably delicious.
• SIMPLE TO MAKE – While the pasta is cooking, you’ll make the ricotta cheese mixture. That way, this lemon ricotta pasta can be made in less than 30 minutes.

What You’ll Need:

• Pasta – We use spaghetti noodles. You could also use fettuccini or bucatini.
• Pasta Water
• Full-Fat Ricotta Cheese
• Parmesan Cheese – Make sure you freshly shred your parmesan cheese so it melts properly.
• Extra-Virgin Olive Oil
• Lemon – You’ll need one large lemon, fully zested and juiced.
• Kosher Salt and Freshly Ground Black Pepper

How to make Lemon Ricotta Pasta:

Step 1
Prep lemon. Rinse the lemon in cold water and pat dry. Then fully zest it and juice it.

Step 4
Boil pasta. Boil pasta in a pot of boiling water until al dente. Add plenty of salt to the pasta water for flavor. Reserve one cup of pasta water.

NOTE: Don’t overcook the pasta. Watch it closely and cook until al dente (firm to the bite, offering a slight resistance when chewed).

What to serve with Lemon Ricotta Pasta:

• BREAD – Add some fresh bread to this meal. Try our Italian Herb Bread, Brioche Dinner Rolls, or Garlic Sourdough Bread.
• SALAD – I recommend adding a side salad with one of our favorite salad dressings. Try our Creamy Italian Dressing, Honey Balsamic Vinaigrette, or Spinach Salad Dressing.
• DESSERT – May I suggest something chocolate? How about our Triple Chocolate Brownies, Dark Chocolate Chunk Cookies, or Godiva Chocolate Martinis.

Recipe FAQs:

Other Pasta Recipes:

When we’re craving pasta, we often turn to one of these (in addition to our lemon pasta).

Kitchen Tools Used: (affiliate links)

• Lemon Zester (Microplane)
• Citrus Press
• Glass Mixing Bowls

Marry Me Chicken Soup with Pasta

Soup Season here in Texas starts with the first fall day when temps drop below 80 degrees and goes through spring when our temps annoyingly bounce all over the place. Even if the A/C is still on, I’m making soup!

Why This Recipe Works:

• FULL OF FLAVOR – Since we loved the flavor of our Marry Me Chicken Pasta, I thought we should turn the deliciousness into a pot of soup – of course. It’s creamy, full of chicken and pasta, and flavored with plenty of sun-dried tomatoes and seasoning.
• PERFECT FOR DATE NIGHT – This marry me chicken soup is sure to impress for date night. Add a side salad and a few slices of crusty bread for the perfect romantic dinner (or for anyone you love)!
• GREAT MEAL PREP – Soup is THE perfect food to cook for meal prepping throughout the week. Add a little parmesan cheese to serve.

What You’ll Need:

• Olive Oil
• Veggies – onion, garlic, and spinach leaves
• Seasonings – oregano, red pepper flakes, onion powder, kosher salt, and freshly ground black pepper
• Tomato Paste
• Sun-Dried Tomatoes
• Lower-Sodium Chicken Broth
• Parmesan Rind (optional but delish)
• Chicken Breasts
• Pasta – small pasta like orecchiette
• Dairy – a combo of heavy cream and sour cream
• Parmesan Cheese – plus extra for serving

How to make Marry Me Chicken Soup:

Step 1
Sauté veggies. Heat a medium stock pot over medium heat. Add olive oil and chopped onion. Cook for 3-4 minutes, or until softened. Then add garlic and seasonings (oregano, red pepper flakes, onion powder, salt, and pepper) – and stir for 30 seconds.

Storing and Freezing:

• Store leftover soup in an airtight container in your refrigerator for 4-5 days. Leftovers may need more broth.
• Freeze soup in an airtight container or freezer bag for up to three months.

What to serve with Marry Me Chicken Soup:

• CRUSTY BREAD – Try our Chewy French Bread, Caprese Focaccia, or Italian Herb Bread.
• SIDE SALAD – Pair with a side salad with one of our favorite salad dressings – Creamy Italian Dressing, Spinach Salad Dressing, or Honey Balsamic Vinaigrette.
• VEGGIES – How about some veggies? Try our Crispy Parmesan Brussels Sprouts, Roasted Asparagus with Prosciutto, or Cheesy Cauliflower Steaks.

Recipe FAQs:

Other Delicious Soup Recipes:

Kitchen Tools Used: (affiliate links)

• Dutch Oven
• Global 7-inch Knife

Giant Cheese Stuffed Shells

When my hubby and I were in college back in the late 80’s, we were first introduced to Alfredo sauce at a restaurant in our college town. We treated ourselves to heaping bowls of fettuccini alfredo for special occasions only, because let’s face it – it’s the type of food you normally eat before you run a marathon.

Why This Recipe Works:

• FOR PASTA LOVERS – We are always up for pasta, from a simple Lemon Orzo Pasta Salad to a more complex Bolognese Sauce that simmers all day long. This alfredo sauce has always been a hit with our family of four and it never disappoints!
• COMFORT FOOD – The indulgent combination of pasta with a creamy, cheesy filling and rich-tasting Alfredo sauce makes this recipe one we crave for comfort.
• FREEZES WELL – Are you in need of a dish to take to new parents or to someone recovering from illness? Make a large batch of stuffed shells and freeze for whenever the need arises!

What You’ll Need:

• Extra-Virgin Olive Oil
• Unsalted Butter
• Garlic Cloves
• All-Purpose Flour
• Chicken Broth (lower sodium)
• Milk plus Half and Half (or incorporate heavy cream for a richer sauce)
• Parmesan Cheese (freshly grated)
• Salt and Pepper – we always use kosher salt and freshly ground black pepper
• Jumbo Shells (remember to reserve some pasta water)
• Cheese – a combo of ricotta cheese, mozzarella cheese, and parmesan cheese
• One large egg
• Fresh Spinach

How to make Giant Cheese Stuffed Shells:

Step 1
Make alfredo sauce. Heat olive oil and butter in a medium stock pan, over medium heat. Add garlic and stir for about 30 seconds. Add flour and stir again, until flour is well absorbed, about 1-2 minutes.

Add chicken broth, milk, and half and half, and turn up the heat to medium-high. Whisk until mixture starts to thicken – this will take a few minutes. Reduce heat to low, and stir in parmesan cheese, salt, and pepper. Simmer until cheese melts and sauce is nice and creamy.

NOTE: You may want to add a little bit of reserved pasta water as well. It helps to thicken the sauce and the starch helps it to bind to the pasta. Add a little bit at a time and adjust as needed.

Step 2
Cook pasta. Meanwhile, bring a large pot of water to a boil. Add shells and a good amount of salt. Simmer until pasta is al dente. Reserve about 1/2 cup of pasta water and then strain noodles. Add some pasta water as needed to thin sauce slightly.

NOTE: I normally take the shells and spread them out on a towel to cool. Pull the shells apart so they don’t stick together.

What to serve with Alfredo Stuffed Shells?

• COCKTAIL – While a glass of white wine would be perfect with alfredo pasta, you could make a fun cocktail. Try our Rose Sangria with Vodka, Watermelon Margaritas, or Apple Cider Martinis!
• SALAD – We normally like to serve pasta with a light salad. Try our Hearts of Palm Salad, Arugula Quinoa Salad, or Burrata Caprese Salad.
• BREAD – If you enjoy baking fresh bread like we do, try our Chewy French Bread, Italian Herb Bread, or Braided Brioche Bread.

Recipe FAQs:

Other Pasta Recipes:

If you’d like other delicious pasta recipe ideas, try one of the following. We’re also wild about pizza and you’d love our Pesto Pizza or Godfather’s Taco Pizza too.

• Beef and Cheese Manicotti
• The Ultimate Lasagna Recipe
• Cajun Chicken Sausage Pasta
• Butternut Squash Lasagna with Spinach
• Chicken Orzo Pasta Bake

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!

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).

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:

Other Pizza Recipes:

Or try one of our other Best Pizza Toppings!

Kitchen Tools Used: (affiliate links)

• Global 7-inch Knife
• Pre-Seasoned Cast Iron Skillet (12-Inch)

Best Seafood Chowder

We celebrated 35 years of marriage in beautiful Ireland in July/August of 2024. During our time there, we ordered seafood chowder eight times (at eight different restaurants) and proceeded to rank them. So I thought it only fitting that we recreate our own version of chowder, incorporating our favorite ingredients from our time in the beautiful countryside of Ireland.

Why This Recipe Works:

• SIMPLE – This recipe requires some chopping but can still be made in around one hour. I recommend prepping the veggies and seafood ahead of time for weeknight meals.
• COMFORTING – This creamy chowder is super comforting and best enjoyed on chilly days and nights!
• FULL OF FLAVOR – If you are a fan of seafood, you’ll love the combination of a creamy base, plenty of veggies, and tender seafood. We also use seafood broth for extra flavor.
• REMINDS US OF IRELAND – Since we enjoyed seafood chowder eight of the 14 days we were in Ireland, this Irish chowder reminds us of our anniversary trip. An amazing holiday we won’t ever forget!

What You’ll Need:

• Unsalted Butter – or salted butter is fine too
• Veggies – russet potatoes, onion, carrots, celery, and garlic
• All-purpose Flour – to help thicken the base
• Seasonings – salt, pepper, dried thyme, red pepper flakes
• Seafood Stock – If you don’t have seafood stock, you could use vegetable stock or chicken broth instead.
• Half and Half – You could also use heavy cream for a more indulgent soup.
• Seafood – white fish (we used sea bass), salmon, shrimp

How to make Irish Seafood Chowder:

Step 1
Prep veggies. Peel the russet potatoes and carrots. Then dice the onions, carrots, celery, and potatoes into small pieces. Peel and mince the garlic.

Step 6
Add seafood. Add the chopped seafood to the pot and stir well. Let cook for 3-5 minutes or until seafood is JUST DONE.

NOTE: The seafood is done when the white fish and salmon flake easily with a fork. The shrimp should be pink when done. Be careful to avoid over-cooking the seafood.

While in Ireland, our seafood chowder was served with brown bread (that was normally a bit dry). We’d rather enjoy some of our favorite bread recipes like one of the following.

• Irish Soda Bread with Dried Cranberries – Another Irish recipe that you need in your life.
• Chewy French Bread – Our “bread for soup” recipe that we keep in the freezer.
• Italian Herb Bread – One of our Italian recipes that makes a great pairing with soups, stews, and chowders.
• Multigrain Bread Recipe – While we love this bread toasted for breakfast, it also goes well with seafood chowder.

Storing and Reheating:

• Let the chowder cool, then store it in an airtight container in the refrigerator for up to 3 days. We also like to add leftover soup to individual mugs for meal prep.
• Gently reheat over low heat, avoiding boiling to prevent the seafood from becoming tough.

Recipe FAQs:

Other Delicious Creamy Soups:

These are a few of our favorite creamy soups for you to try next.

• Chunky Potato Soup
• Creamy Chicken Noodle Soup with Egg Noodles
• Creamy Broccoli Cheddar Soup
• White Chicken Chili

Kitchen Tools Used: (affiliate links)

• Glass Mixing Bowls
• Le Creuset Dutch Oven

White Russian Cocktail with Kahlua

Creamy after dinner cocktails are my jam. They serve as a cocktail AND a dessert in my book (aka ADULT MILKSHAKES) and I’m fine with drinking my dessert as long as it’s delicious. We save these for special occasions, of course, because they are on the indulgent side.

Why This Recipe Works:

• SUPER SIMPLE – You’ll need just three simple ingredients for this delicious cocktail – plus some large ice cubes. Make the ice cubes well in advance!
• INDULGENT – The half and half makes this Kahlúa drink rich and delish. You can use cream to make it even more indulgent. Remember to sip slowly and enjoy.
• PERFECT FOR COMPANY – While we love serving rich chocolate desserts for dessert (Chocolate Buttermilk Cake or Triple Chocolate Brownies), this simple drink is perfect to serve to guests when you want to make it quick. Plus your guests will love these!

How to make White Russians:

Step 1
Prep ice cubes in advance (optional). Make some large ice cubes a day before you make these cocktails. This is an optional step but really nice. Ice cube trays are linked below.

Recipe FAQs:

Kitchen Tools Used: (affiliate links)

• Cocktail Glasses 8 Ounce
• Sphere Ice Ball Maker