WHY YOU’LL LOVE THIS SLOPPY JOE RECIPE WITH KETCHUP

• Great for Busy Nights: Ready in just 15 minutes!
  
• Rich, Tangy Sauce: Clings perfectly to every bite.
  
• Only Real Flavor: No mix packets or mystery ingredients.
  
• Dinner Winner: Kid-approved, crowd-pleasing, and freezer-friendly.

Old Fashioned Sloppy Joes Recipe

This homemade Sloppy Joe recipe has been on our site for over ten years… and for good reason. It’s fast, foolproof, and tastes like something your grandma used to make after a long day.

The inspiration… My favorite meatloaf! The sauce is perfectly balanced: tangy from the vinegar, sweet from the ketchup, and rich from the beef.

I mean, can you really ever go wrong with a meal that’s ready before you can even set the table? I promise, once you know how to cook Sloppy Joes from scratch, you’ll never go back to the canned stuff.

Toast those buns (you’ll thank me later), grab some napkins, and welcome yourself to the clean plate club!

INGREDIENT NOTES

• Ground Beef: I like 85-88% lean for the perfect balance of juiciness and flavor without too much grease.
  
• Ketchup: The base of the sauce. Use a good-quality ketchup for the richest flavor.
  
• Tomato Paste: Adds depth and thickens the sauce beautifully.
  
• Balsamic Vinegar: The secret ingredient that gives this old fashioned Sloppy Joe recipe its rich, tangy sweetness.
  
• Garlic & Onion Powder: Simple pantry staples that add savory depth in seconds.
  
• Buns: Go for soft, bakery-style buns and toast them for the perfect contrast of crispy edges and saucy center.

VARIATIONS

Cheesy Sloppy Joes: Melt a slice of cheddar or provolone on top of the meat right before serving.

Spicy Kick: Add ½ teaspoon crushed red pepper flakes or a dash of hot sauce for heat.

Loaded BBQ Style: Stir in 2 tablespoons of your favorite barbecue sauce for a smoky twist.

Italian Sloppy Joes: Add a sprinkle of Italian seasoning and top with mozzarella for a Mediterranean spin.

Sloppy Joe Bowls: Skip the buns and serve the mixture over mashed potatoes, rice, or roasted veggies.

SERVING SUGGESTIONS

• Classic Pairing: Serve with air fryer french fries or crispy potato chips for that diner-style combo.
  
• Fresh Contrast: Add a big bowl of copycat Olive Garden salad on the side for a crisp, tangy bite.
  
• Comfort Side: Pair this homemade Sloppy Joe recipe with cheesy scalloped potatoes for a cozy, satisfying meal.
  
• Beverage Pairing: Ice-cold cola or root beer balances the savory sweetness perfectly.

HOMEMADE SLOPPY JOE RECIPE FAQ

Over the years, I’ve made hundreds of weeknight dinners, but this Sloppy Joe recipe with ketchup is one that stands the test of time.

The science behind the sauce is simple: the acidity from the vinegar balances the sweetness of the ketchup and enhances the umami in the beef.

The result? A perfectly thick, glossy sauce that clings to every bite.

After more than a decade on our site, this one remains a reader favorite because it hits that nostalgic sweet spot between easy and unforgettable.

TOOLS NEEDED

• 10-Inch Skillet: For browning the ground beef and simmering the filling.
  
• Wooden Spoon or Spatula: For breaking up and stirring the meat.
  
• Mixing Spoon: To combine the sauce ingredients evenly.
  
• Toaster Oven or Skillet: For toasting hamburger buns.
  
• Airtight Container: Perfect for leftovers or freezing extra filling.

Enjoy!

With love, from our simple kitchen to yours.

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Old Fashioned Sloppy Joes Recipe

This Old Fashioned Sloppy Joes Recipe is miles away from ordinary. Ketchup and spices add loads of flavor, and dinner's ready in 15 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 282cal

Author Donna Elick

Equipment

• 10-inch skillet

Ingredients

• 1 pound lean ground beef I like 88%
• 1 1/4 cups ketchup
• 1 tablespoon tomato paste
• 1 tablespoon balsamic vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon coarse ground black pepper
• 1/4 cup water
• 6 hamburger buns

Instructions

• Cook the Beef: In a 10-inch skillet over medium-high heat, cook 1 pound lean ground beef until browned and crumbly, about 5–6 minutes. Drain any excess liquid.
• Add the Sauce Ingredients: Stir in 1 1/4 cups ketchup, 1 tablespoon tomato paste, 1 tablespoon balsamic vinegar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon coarse ground black pepper, and 1/4 cup water. Mix well to combine.
• Simmer for Flavor: Cover and reduce the heat to low. Simmer for 5 minutes, stirring occasionally, until the sauce thickens and clings to the meat.
• Toast the Buns (Optional but Amazing): Butter the cut sides of 6 hamburger buns and toast them in a hot skillet or oven until golden and crisp.
• Assemble and Serve: Spoon the Sloppy Joe mixture generously over toasted buns. Serve immediately and dig in!

Video

Notes

Make-Ahead Tips: Cook the meat and sauce mixture up to 2 days ahead. Cool completely, store in an airtight container, and reheat gently on the stovetop before serving.

Storage: Keep leftovers refrigerated in an airtight container for up to 3 days.

Freezing: Sloppy Joe filling freezes beautifully! Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.

Reheating: Warm gently over medium heat with a splash of water if the sauce thickens too much.

Nutrition

Serving: 1 | Calories: 282cal | Carbohydrates: 37g | Protein: 21g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 738mg | Sugar: 15g | Fiber: 1g | Calcium: 81mg | Iron: 4mg

Originally published October 2015, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Old Fashioned Sloppy Joes Recipe appeared first on The Slow Roasted Italian.

This is a simple classic Italian pasta dish that really is a simple recipe to make. While you can technically make it with any type of pasta, I’ve found that spaghetti noodles is the best pasta choice in my house. 

And since you only need a handful of ingredients to make this foolproof Cacio e pepe recipe, why not give it a try?

It’s a classic dish with the best flavor, and pairs really well with a glass of wine! (I love it with white wine!)

I literally had Cacio e pepe success the first time that I made this easy recipe – so I’m sure you will, too!

And while you can make your own fresh pasta to use, I also buy and use premade pasta to save on time. 

Once you make this dish, don’t forget to top with fresh black pepper, Pecorino romano cheese, and maybe even a little butter. I’ll also add some kosher salt as well! 

Cacio e Pepe Recipe

Tender noodles coated with a salty, buttery sauce will satisfy any carb craving you may have. Plus, this easy cacio e pepe looks positively gourmet with very little effort!

Everyone should have an easy pasta recipe (or five!) handy for when the day just seems to get away from you.

Lucky for you, I have dozens to choose from ranging from one pot meals to skillet favorites that are ready in under 30 minutes.

What is cacio e pepe?

The name of this simple pasta dish literally translates to “cheese and pepper” because that’s basically all you need to make it!

Both of those ingredients are combined with starchy pasta water to create a silky smooth sauce. Toss that with cooked noodles and you’re ready to dig in.

Ingredient Notes and Substitutions

• Pasta – Spaghetti is the top choice for an authentic cacio e pepe recipe, though bucatini is a close second.
  
• Salt and Pepper – Pay close attention — the salt goes in the water and not in the final dish!
  
  Instead, use freshly cracked black pepper alone to season the buttery cheese sauce.
  
• Parmesan Cheese – Grab a wedge of the best stuff you can find for this cacio e pepe recipe, ideally Parmigiano Reggiano.
  
  Shred it using the small or medium holes on your cheese grater to help it melt quickly and smoothly.

Prep Ahead

• Shred the Parmesan cheese
• Bring a large pot of salted water to boil

Tips and Tricks to Make an Authentic Cacio e Pepe Recipe

• Reserve your pasta water! 

This is the secret ingredient for an authentic cacio e pepe recipe because it acts as the base for the sauce. 

Be sure to boil the noodles in less water than normal so it’s extra starchy. And stash some extra in the fridge for reheating leftovers!

• Don’t rinse the spaghetti. 

Avoid tossing the noodles with olive oil as well. 

Yes — the strands will probably stick together, but that will be fixed as soon as you toss them with the buttery sauce.

• Have ingredients ready to go.

This recipe for cacio e pepe comes together quickly once you get started!

Don’t think you can multitask either — you’ll need the starchy water to start the sauce. 

After that, you’ll be ready to plate in about 5 minutes.

Serving Suggestions

The beauty of this cacio e pepe recipe is that it comes together quickly and requires very little prep.

Keep your meal simple with a side salad and some crusty bread to mop up any leftover sauce. Or, toss in a batch of garlic knots while the noodles are boiling.

Want a bolder flavor? Sprinkle on some extra Parmigiano and pepper before serving.

Kitchen Tools You Will Need

• Large Pot and Strainer for the pasta
• Cast Iron Skillet – There are a ton of brands out there, but this is my trusty inexpensive go-to.
• Box Grater – As much as I love buying bagged shreds because it’s easier, freshly grated cheese melts down so much smoother and tastes better too.
• Tongs – It’s much easier to get every strand of spaghetti coated in the butter cheese sauce with tongs!

Easy Cacio e Pepe FAQ

Storing and Reheating Cheese and Pepper Pasta

Once cool, transfer leftovers to an airtight container and refrigerate for 3 to 4 days.

Reheat pasta on the stove over medium-low heat, tossing frequently until evenly warmed. It helps to add a splash of water for moisture — use extra pasta water if you have it.

Enjoy!

With love, from our simple kitchen to yours.

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Easy Cacio e Pepe Recipe (Only 4 Ingredients)

This Cacio e Pepe recipe is ready in 15 minutes with five simple ingredients. Keep pasta and Parmigiano on hand and you’ll never go hungry!

Course Main

Cuisine Italian

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 – 6

Calories 620cal

Author Donna Elick

Ingredients

• 16 ounces bucatini pasta or spaghetti or spaghetti
• kosher salt for the pasta water
• 4 tablespoons unsalted butter
• 1 teaspoon fresh coarse ground pepper
• 1 cup shredded Parmigiano cheese

Instructions

• Fill a large pot with at least 7 quarts of water, bring to a boil over high heat..
• Once it is boiling, add a small handful of salt, and then add the pasta. Cook according to the manufacturer’s directions. Cook until the pasta is “al dente” (it will still have a bite to it, not mushy).
• Ladle 1 1/2 cups of pasta water into a measuring cup and then drain your pasta.
• It will stick together; you will be tempted to olive oil but don’t. The next step is where the magic happens
• In a large (10-12-inch) skillet, over low heat, add your butter and the pasta water. Let it cook until the butter is melted, about 3 minutes.
• Add fresh ground pepper, stir the sauce.
• Add the cheese and stir, you will have a very liquidy cheese sauce.
• Add approximately ¼ of the pasta to the skillet, mix until pasta is coated. Because you did not add oil or butter to the pasta, this butter/pepper mixture will absorb into the pasta.
• Continue adding the pasta in increments and always mix so all spaghetti is coated before adding more.
• *NOTE* For this step I like to use kitchen tongs. Makes it easier to mix.
• Serve and enjoy!

Notes

You may want to sprinkle some fresh pepper or more Parmigiano cheese on top. This step is optional.

Nutrition

Serving: 1 | Calories: 620cal | Carbohydrates: 86g | Protein: 24g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 47mg | Sodium: 409mg | Sugar: 3g | Fiber: 4g | Calcium: 325mg | Iron: 2mg

Originally published September 2021, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Cacio e Pepe Recipe (Only 4 Ingredients) appeared first on The Slow Roasted Italian.

Fresh basil is best enjoyed in the summer through the fall, so spaghetti with pesto sauce will taste the best during the warmer months of the year. 

It’s perfect for hot pasta and a simple way to try new recipes. 

If you are looking for an easy weeknight meal, this is the best pesto pasta recipe for that. It can easily pair with any type of pasta and a little bit will go a long way in terms of flavor. 

Trust me – I’ve tried it so many different ways and it’s the best homemade pesto sauce. 

It’s not really a creamy sauce but more of a perfect mix-in for gluten-free pasta or any other pasta that you want to use for an easy dinner. 

Delicious recipes like this aren’t hard to make at all – so follow the simple steps listed on the recipe card below! 

Pesto Pasta 

Pasta is one of those irreplaceable weeknight wonders. It’s ready in no time, is super filling, and is totally inexpensive. 

And since you can serve it with just about any vegetables, meats, or seasonings, you can make something every member of your family will enjoy!

Fresh basil and pine nuts give this pesto pasta a full, herbaceous flavor, and smooth olive oil gives it a luxurious texture. 

What else? Everyone’s favorite: parmesan cheese! Throw in some garlic and just a dash of salt and pepper.

Simple, natural flavors piled onto your plate in no time. Try my Chicken Bellagio for an amazingly delicious dish.

Love pesto? Don’t worry — there’s more where that came from! Try this baked tortellini, cheesy chicken pasta bake, or Instant Pot chicken pesto!

Ingredient Notes and Substitutions

• Basil – This herb has a very strong flavor — it’s sweet and peppery at the same time, but also savory and minty. 
  
  You don’t really want to swap it out, but spinach, kale, parsley, and cilantro can sub in for a somewhat similar flavor. Or, try using a mix for a more complex flavor in your pesto pasta!
  
• Pine Nuts – You can use walnuts, almonds, sunflower seeds, or hazelnuts instead. Or you can leave them out altogether if you’re not too nuts about nuts!
  
• Olive Oil – Extra virgin olive oil is the way to go with basil pesto pasta — actually, with almost any recipe that calls for it! It has the most flavor out of your olive oil options.
  
• Spaghetti – You can actually use any pasta you like! Short, tubed pasta is a popular choice for basil pesto pasta, but really any kind will do. 

The above ingredients are so much better than buying store-bought pesto. 

You can also add some lemon zest, red pepper flakes, lemon juice, black pepper, or any other flavors for this simple fresh pesto. 

That’s the beauty of making homemade basil pesto – you can alter it to be your favorite way! 

Basil Pesto Pasta Recipe Tips

• Don’t rinse the noodles. 

You don’t want to rinse the pasta before tossing it in the pesto. The starches help the sauce cling to the noodles, so the stickier they are, the better!

• Use freshly shredded cheese. 

Grate a fresh wedge of parmesan for this pesto pasta recipe. None of that powdered stuff — fresh tastes so much better! 

Fresh cheese also has fewer additives and chemicals, so it’s healthier too.

• Slow and steady wins the race!  

When making the pesto, add the olive oil slowly and gradually until you get just the right thickness and consistency. 

Keep in mind, you can always add more oil, but you can’t take it away!

Storing and Reheating Leftover Pesto Spaghetti

I’ll be honest — this pesto pasta recipe makes a whole lot of sauce! Like, enough to coat 4 pounds of cooked spaghetti!!! 

Store leftover sauce in an airtight container in the fridge for up to 5 days, or freeze it for up to 6 months. 

Of course, you can just as easily make a half batch of this basil pesto pasta recipe if that’s better for you. 

Once the noodles are coated in sauce, it actually tastes better if it sits overnight in the fridge! Just like the pesto, enjoy your leftover pasta within 5 days. 

You can reheat basil pesto pasta in the microwave in 15-second bursts until warm, or enjoy it cold.

Pesto Pasta Recipe FAQ

Serving Suggestions

Almost any vegetable makes a great side with pesto spaghetti. Potatoes, roasted peppers, and tomatoes are excellent choices. 

Don’t forget to add some greens — my copycat Olive Garden Salad and Italian Dressing would be fabulous!

Enjoy!
With love, from our simple kitchen to yours. 

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Best Homemade Pesto Pasta Recipe (Ready in 15 Minute)

Pesto Pasta preparation might surprise you — it serves 8 people and takes just 15 minutes to throw together!

Course Main

Cuisine Italian

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 689cal

Author Donna Elick

Equipment

• food processor
• large pot
• colander

Ingredients

• 4 cups fresh basil loosely packed
• 8 cloves garlic or 3 tablespoons garlic paste
• 1/2 cup parmesan cheese
• 1/2 cup pine nuts
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 3/4 cup olive oil adjusted if necessary (See Notes)
• 2 pounds uncooked spaghetti or pasta of choice

Instructions

• Add basil, garlic, cheese, pine nuts, salt, and pepper to a food processor and process on high power until mostly smooth.
• With the processor running on low power, very slowly drizzle the oil into the food processor, stopping when desired consistency is reached. (More or less than ¾ cup may be used).
• Cook 2 pounds of pasta to al dente. Drain water, but do not rinse pasta; Transfer pasta to a serving dish, toss with ½ of the pesto and serve while hot.

Notes

More or less olive oil can be blended into the pesto sauce to reach your desired consistency.

You will have enough pesto sauce for about 4 lbs of pasta. Store leftover sauce in a covered container in the refrigerator and use within 5 days.

The recipe can easily be reduced to make a half or quarter batch.

This is a very classic and flavorful pesto sauce that goes great with pasta, on pizza, eggs, and poultry.

Nutrition

Serving: 1 | Calories: 689cal | Carbohydrates: 88g | Protein: 19g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 690mg | Sugar: 3g | Fiber: 4g | Calcium: 129mg | Iron: 3mg

Originally published July 2022, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Homemade Pesto Pasta Recipe (Ready in 15 Minute) appeared first on The Slow Roasted Italian.

When I need a no-fail dinner, this pan-seared chicken thighs recipe is my go-to dish. With minimal meal prep, this great recipe is perfect for busy weeknights and is one my whole family really loves. 

Cooking this go-to chicken recipe in a cast-iron skillet is key to getting that crispy deep golden brown coloring on every piece!

It’s one of those easy weeknight dinner recipes with a quick cook time, and it makes a flavorful dinner that you can easily pair with any and all your favorite sides. 

Make it any day of the week for perfectly cooked, tender meat! (and just thinking about it now means that I know what I’m making for dinner tonight!)

In fact, I add these delicious chicken thighs to my monthly meal rotation because the flavor is just that good! 

Pan Seared Chicken Thighs

Whether it’s been a busy day or it’s just too darn hot to turn on the oven, I have a list of easy-to-make recipes that I always turn to… and these easy skillet chicken thighs are at the top of that list!

I always have a package of bone-in thighs in the freezer, and I use a handful of herbs and a lemon to flavor the meat. Who said good food had to be complicated?!

This recipe is so easy to customize too. Swap out the herbs with your favorite seasonings, or create a little pan sauce after the chicken is cooked. 

Either way, dinner will still be on the table in no time — and with very little effort on your part. It’s a win-win!

And if you’re only cooking for one or two people, you can count on leftovers for lunch. Reheat as is, or slice off the meat for a salad or sandwich.

Ingredient Notes and Substitutions

• Chicken – Use bone-in, skin-on thighs for this recipe. The skin crisps up really nicely and the bone helps keep the meat tender and moist.
  
  You can also make boneless, skinless pan seared chicken thighs if you prefer, but you’ll need to reduce the cooking time.
  
• Olive Oil – Mix a little bit with the herb rub to help it stick to the chicken, then use the rest in the skillet. Any neutral cooking oil would work as a substitute.
  
• Garlic – Take the time to peel and mince this yourself. When recipes are this simple, fresh ingredients really shine!
  
• Seasonings – Dried herbs are easy to have on hand, and a little goes a long way! 
  
  Thyme, rosemary, oregano, and parsley (plus salt and pepper) add loads of flavor to these skillet chicken thighs.
  
  If you prefer to use fresh herbs, increase to 1 tablespoon of each but keep the salt and pepper the same.
  
• Lemon – Zest a lemon and mix that in with the herbs, then slice the citrus into wedges for serving.

Tips and Tricks to Make Perfect Skillet Chicken Thighs

• Pat the chicken dry before seasoning.

Doing so not only helps the herb mixture stick to the surface but also ensures the skin gets nice and crispy. 

Too much moisture will cause the meat to steam instead of sear, and you’ll lose that incredible texture and flavor.

• Get your skillet nice and hot.

This is the most important step to get a really nice crust on chicken thighs! Don’t forget to heat the olive oil too.

You want the meat to start searing as soon as it hits the pan. Just be sure to add it carefully to avoid oil splatters.

Also, leave space between each thigh and work in batches if needed.

• Add another layer of flavor.

After searing the thighs, deglaze the pan with a splash of white wine or chicken broth and scrape up all of those yummy browned bits!

Note: I do mean a splash! You want just enough to loosen the bits that are stuck and infuse the meat with flavor, but not so much that you soften that crispy exterior.

But if you want to create a pan sauce, simply remove the chicken from the pan before whisking in your extra ingredients.

• Use a meat thermometer to check for doneness.

This is especially important with poultry because it can make you really sick if it’s undercooked. 

And since chicken thighs come in all shapes and sizes, the cooking time for this recipe may vary.

Insert the probe into the thickest part of the thigh, avoiding the bone — touching that will give you a false reading.

Poultry is safe to eat at 165°F internally. I usually pull my pan seared chicken thighs a few degrees early since they will come to temp as they rest.

Prep Ahead

• Mince garlic
• Slice lemon
• Measure out spices

Kitchen Tools You Will Need

• Large Skillet – Cast iron makes the best pan seared chicken thighs! Stainless steel is the next best choice.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Tongs – I love this set of 3 and use every pair of them. They are so handy and grip amazingly well!

Serving Suggestions 

There’s really no wrong way to serve these easy skillet chicken thighs. In fact, I have plenty of side dishes for chicken to choose from!

For a lighter meal, I like to throw together a quick salad and call it good. Cucumber tomato salad and burrata caprese are my favorites.

But for a heartier dinner, you can count on potatoes to make an appearance. Mashed, baked, stacked, or roasted — sometimes I’ll even make gnocchi if I have the time.

Add a vegetable and maybe some bread, and dinner is served!

Storing and Reheating Seared Chicken Thighs

Allow leftover meat to cool, then transfer to an airtight container and refrigerate for up to 4 days.

It’s best to reheat skillet chicken thighs in the air fryer or oven. This way, they’ll warm through without drying out, and the skin will crisp up nicely again. 

While you can certainly freeze bone-in chicken thighs after they’ve been cooked, you’ll lose out on that incredible texture. 

You will also need to remove the meat from the bone before storing and freezing.

Easy Skillet Chicken Thighs FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Chicken Recipes

Cheesy Pizza Stuffed Chicken Breast Recipe + Video

Crockpot Chicken and Rice + Video

One Pot Chicken Rigatoni (Easy Pasta Recipe) + Video

Easy Roasted Tomato Bruschetta Chicken Recipe

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Perfect Pan Seared Chicken Thighs Recipe

Pan Seared Chicken Thighs come together so easily. Seasoned with lemon, garlic, and dried herbs, they’re ready in just 15 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 382cal

Author Donna Elick

Equipment

• small bowl
• large skillet

Ingredients

• 6 bone-in skin-on chicken thighs
• 3 tablespoons extra virgin olive oil divided
• 2 cloves garlic minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• zest of 1 lemon
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• fresh parsley chopped (for garnish)
• lemon wedges

Instructions

• Pat the chicken thighs dry with paper towels and season both sides generously with salt and black pepper.
• In a small bowl, add 1 tablespoon of the olive oil (reserve the remaining 2 tablespoons), minced garlic, dried thyme, dried rosemary, dried oregano, dried parsley, lemon zest,salt, and pepper. Stir to combine.
• Rub the herb mixture evenly onto both sides of the chicken thighs, pressing gently to adhere.
• Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, carefully add the seasoned chicken thighs, skin side down.
• Cook the chicken thighs for 5-6 minutes on each side, or until the skin is crispy and golden brown, and the internal temperature reaches 165°F (75°C).
• Remove the chicken thighs from the skillet and let the chicken thighs rest for a few minutes on a plate before serving to allow the juices to redistribute.
• Garnish the chicken thighs with chopped fresh parsley and serve hot with lemon wedges on the side for squeezing.

Nutrition

Serving: 1 | Calories: 382cal | Carbohydrates: 1g | Protein: 24g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 142mg | Sodium: 499mg | Sugar: 0.03g | Fiber: 0.3g | Calcium: 23mg | Iron: 1mg

Originally published August 2024, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Perfect Pan Seared Chicken Thighs Recipe appeared first on The Slow Roasted Italian.

When it comes to an easy dinner recipe, this cheesy tortellini recipe is a game changer! It’s one of my favorite recipes for a delicious dinner that even picky eaters will love to eat. 

The first time that I made this simple dish, I knew it was a hit. I love the pesto sauce paired with the cheesy tortellini – it’s just the best texture and taste!

And even though I use store-bought tortellini, I still consider this a homemade meal from the heart. Italian recipes like this are a must to make, share, and repeat over and over again! 

To get all the details on how to make one of the best dinner recipes, check out the printable recipe card below.

You’ll be serving yourself seconds of this easy recipe in no time at all! (and be adding it to your future meal plans, too!) 

Chicken Pesto Tortellini

This recipe couldn’t be any easier to make… Combine tortellini with pesto and chicken, then toss in some cherry tomatoes and call it a day. That’s right, just 4 ingredients!

Quick, simple, and scrumptious — pesto chicken tortellini is the perfect weeknight meal.

I love using tortellini as the base for a quick dinner. There are so many different ways to use it that I never run out of meal ideas!

Whether it tastes like your favorite pizza toppings, a muffaletta sandwich, or a Hawaiian vacation, there’s something for everyone.

And don’t forget the soups! I’ve got a creamy chicken recipe and another with meatballs.

Ingredient Notes and Substitutions

• Tortellini – I always have a bag of frozen tortellini on hand, which is how this pesto chicken and tortellini recipe came to be! 
  
  Use your favorite brand, as long as it’s filled with cheese and the same package size.
  
  You can try and make fresh tortellini for this recipe, but trust me – buying cheese-filled tortellini from the store is a game changer in saving time. 
  
• Chicken – Leftover or rotisserie chicken would be perfect for this recipe! 
  
  If you don’t have either, toss some chicken breasts in the air fryer (with seasonings instead of the marinade). They’ll be ready by the time the pasta water is boiling!
  
• Tomatoes – Cherry tomatoes are my top choice because they’re a bit sweeter, but grape tomatoes will work in a pinch.
  
  Tired of slicing individual cherry tomatoes? Halve a whole handful in seconds with my kitchen hack!
  
• Pesto – While you can use a store-bought pesto from the store, I really recommend using homemade pesto for chicken pesto tortellini. It tastes better and it’s easy to make!
  
  If you don’t have basil for pesto, swap it with another green such as spinach or kale. The flavor will be slightly different but just as tasty!

Prep Ahead

• Cook and chop chicken
• Slice tomatoes
• Make pesto (if using homemade)
• Bring pot of water to boil

Kitchen Tools You Will Need

• 4 Quart Stock Pot – Great for soups, roasts, frying, and more! This is a staple in my kitchen.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.

Tips and Tricks to Make Tortellini Chicken Pesto in 10 Minutes

• Get the pasta water on to boil first.

This takes some time, so you can chop the chicken, slice the tomatoes, and even make the pesto while you wait for it to heat up.

Once it starts boiling, add the salt and let it come back up to a rolling boil. Then, drop in the stuffed pasta to cook.

Everything will be ready so you can toss the tomatoes and tortellini with pesto and chicken as soon as the pasta is drained.

• Don’t overcook the tortellini.

These only need 2 to 3 minutes to become tender — any longer and they’ll dry out and become tough to chew.

An easy way to know if they’re done is to watch the pot. Once they’re floating on the surface, it’s time to drain!

• Swap some ingredients.

While I love the burst of juicy tomatoes, sun-dried tomatoes would also taste incredible!

Be sure to use the jarred variety for tortellini chicken pesto, and drain the oil really well before mixing them in.

You can also stir in some chopped basil leaves or steamed broccoli, or add a drizzle of balsamic glaze.

• Try a creamy version!

Once all the ingredients are combined, stir in a little bit of heavy cream or a few tablespoons of cream cheese until melted.

The final result is a creamy pesto chicken tortellini that’s a bit like an alfredo!

Serving Suggestions

What’s a pasta dish without a side of garlic bread, amirite? Make it in the air fryer while you put together this chicken pesto tortellini recipe.

And if you’re craving more greens, add a burrata caprese or a big bowl of Olive Garden salad to make it a full meal — or stretch those servings.

Then, finish everything off with a creamy affogato or some crispy cannolis!

Pesto Chicken and Tortellini FAQ

Storing and Reheating Pesto Chicken Tortellini

Once cool, transfer leftovers to an airtight container and refrigerate for 3 to 4 days. You can also freeze tortellini chicken pesto for up to 6 months.

When you want to serve leftovers, just transfer the container from the freezer to the refrigerator and allow it to thaw overnight.

Then, reheat pesto chicken and tortellini in a pot on the stove with a bit of water — I like to reserve some pasta water for exactly this purpose!

Cook on low heat until it is warmed through and stir to prevent burning.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Pasta Recipes

Creamy Pesto Pasta Bake with Chicken and Penne Recipe

Easy Chicken Fajita Pasta One-Pot Recipe in 35 Minutes

Feta Pasta Bake with Sausage (Viral TikTok Recipe) + Video

Spicy Chicken Pasta Recipe (Easy One Pot) + Video

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Super Easy Chicken Pesto Tortellini Recipe + Video

Chicken Pesto Tortellini is bursting with all the best Italian flavors. Tomatoes help bring the sauce together and add a tangy, sweet flavor.

Course Main

Cuisine Italian

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 387cal

Author Donna Elick

Ingredients

• 19 ounces frozen cheese tortellini
• 12 ounces precooked chicken
• 2 cups cherry tomatoes
• 1/4 cup basil pesto

Instructions

• Place a 4 quart pot filled ⅔ full of water on a burner over high heat. Cover and bring to a boil. Once water is boiling, add a few tablespoons of salt to the water.

  Add tortellini and cook until just barely tender, about 2-3 minutes.
• Meanwhile; wash tomatoes and cut each in half. Set aside. Cut chicken into bite size pieces. Drain tortellini and return to pot. Add chicken, tomatoes and pesto.
• Stir to combine. Serve and enjoy!

Video

Notes

If you have leftovers, you can store them in a tightly covered container in the refrigerator for 3 to 5 days. If you want to store them for a longer period, you can freeze them for up to 4 months. 

Nutrition

Serving: 1 | Calories: 387cal | Carbohydrates: 42g | Protein: 20g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 511mg | Sugar: 4g | Fiber: 4g | Calcium: 152mg | Iron: 3mg

Originally published January 2014, updated and republished May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Super Easy Chicken Pesto Tortellini Recipe + Video appeared first on The Slow Roasted Italian.

Let’s be real. There’s just something perfect about thick slices of bread with crispy edges. 

I love using Texas toast to pair with my favorite pasta dishes, but there are so many different ways and breads to try! 

As long as you use a thick-sliced bread, you can make this delicious air fryer garlic bread recipe. 

Air frying is my personal preference because it takes less time than cooking the bread on a baking sheet, and I think that the texture of air fryer recipes is also preferred. 

You may have to make this in batches depending on the size of your air fryer, but trust me when I say that this easy garlic bread recipe really does make the perfect side dish. 

Follow the steps on the recipe card below to find out how to perfect this easy air fryer garlic bread. 

It’s one of those easy recipes that has the best texture AND the best flavor. (pair it with tomato soup for a quick meal!) 

Air Fryer Garlic Bread

It’s easy to make some quick garlic bread in the air fryer, and you don’t even have to wait for it to preheat! 

Get your slices prepped in advance and toast them while you work on your main course.

Speaking of main courses, this air fryer garlic bread is especially delicious with Italian meals such as baked ziti, skillet ravioli, or my one pot spaghetti.

Since this recipe only takes 15 minutes, it’s very easy to make on busy days. You can prep crock pot spaghetti before you leave for work or run errands and make this garlic bread quick & easy when you’re ready to eat!

Or pair it with creamy spaghetti and the whole things done in an hour!

Looking for more easy air fryer sides? Try a batch of these homemade potato chips – they’re far less greasy than store bought varieties.

You can also make homemade french fries in the Air Fryer, they come out better than from frozen!

You can even cook up veggies like cauliflower or corn on the cob!

How To Air Fry Garlic Bread

Cut an Italian loaf into 1-inch slices. Then, spread a mixture of softened butter, minced garlic, and dried parsley onto one side of each slice.

Place a few in the basket and cook for about 6 minutes or until toasted. Work in batches until you have as much air fryer garlic toast as you need. 

It doesn’t get much easier than that!

Tips for Toasting Bread in Air Fryer

• Avoid stacking! Air fry garlic bread in a single layer so each piece is evenly toasted all around. 
  
• Soften butter quickly. If you forgot to pull a stick out ahead of time, there’s an easy fix! 
  
  Fill a tall glass with hot water and pour it back out. Stand the stick of butter on its end, then flip the cup upside down over the top. 
  
  It will be perfectly spreadable in a few minutes.
  
• Crush dried herbs. Rub the parsley between your fingers while sprinkling it into the bowl. This releases the oils and aroma for a stronger flavor.
  
• Time-saving tip: Use pre-minced garlic instead of fresh cloves. 
  
  Not only will it cut your prep time in half, but it tends to be a bit sweeter than when you mince it yourself.

Kitchen Tools You Will Need

• Air Fryer – Different brands and sizes may require different cooking times, so be familiar with your model and make adjustments as needed.
• Serrated Knife – I’ve been using this one for a decade. It works great for slicing tomatoes too.
• Mixing Bowl – It helps to have a variety of sizes on hand, and this set has them all!

Air Fryer Garlic Toast FAQ

Enjoy!

With love, from our simple kitchen to yours.

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More Air Fryer Recipes

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Easy Air Fryer Garlic Bread Recipe (4 Ingredient)

Air fryer garlic bread is perfectly toasted and ready in minutes! With four simple ingredients, you can make a quick and easy side dish.

Course Bread

Cuisine Italian

Method Air Fryer

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 – 8

Calories 560cal

Author Donna Elick

Ingredients

• 1/2 cup salted butter room temperature
• 3 cloves garlic minced
• 1 tablespoon dried parsley
• 1 loaf Italian bread

Instructions

• In a medium mixing bowl, combine the butter, garlic, and parsley.
• Slice the bread into one-inch slices. Spread all the butter mixture onto the top side of the cut bread.
• Place 3-4 slices of bread into the air fryer set to 400°F for 6 minutes.
• Slice and serve warm.

Nutrition

Serving: 1 | Calories: 560cal | Carbohydrates: 40g | Protein: 6g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 41mg | Sodium: 404mg | Sugar: 23g | Fiber: 3g | Calcium: 11mg | Iron: 2mg

Originally published November 2021, updated and republished February 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Air Fryer Garlic Bread Recipe (4 Ingredient) appeared first on The Slow Roasted Italian.

Italian Sausage Chili

I always keep our pantry stocked with beans because they are so easy to incorporate into everyday meals… from soups and pasta salads to casseroles or this beef and sausage chili.

With fall coming later and later in the year, we’re all craving hearty soups and chilis that aren’t too heavy.

The key to making the heartiest chili is sausage and beef — yes, both!

And with fire-roasted diced tomatoes and flavorful chili beans, you can add incredible, slow-cooked flavor in no time.

Chili with sausage and beef is perfect for feeding a crowd and doubles just as easily. Your friends and family will never believe you whipped this up in just 15 minutes.

Ingredient Notes and Substitutions

• Ground Beef – Opt for a lean blend so there’s less grease to drain off after browning. Or, substitute ground turkey or chicken for an even leaner version!
  
• Smoked Sausage – You’ll need pre-cooked links for this sausage chili recipe. I like using hot Italian sausage, but regular smoked sausage or kielbasa would be tasty too.
  
  And if you want to keep all of the meat extra lean, try chicken or turkey sausage links instead.
  
• Jalapeno Peppers – These add just a little bit of heat, though you can remove the ribs and seeds from the peppers for a less spicy dish.
  
• Fire Roasted Diced Tomatoes – My secret to “simmered all day” flavor in a fraction of the time! Use the kind that comes with garlic for even more flavor.
  
• Kidney Beans in Chili Sauce – Instead of grabbing an armful of ingredients from the pantry, all you need are two cans of these flavorful beans!
  
  No need to drain — that liquid is much needed for your Italian sausage chili.
  
• Spices – Add as much or as little crushed red pepper as you’d like for a fiery kick. Don’t forget some kosher salt too, which enhances all of the flavors!

Tips and Tricks to Make Perfect Beef and Sausage Chili

• Brown the ground beef with diced jalapenos.

This locks in the juices and creates a nice crust on the beef while mellowing out the “grassy” flavor of the peppers.

No need for oil, as the beef has plenty of fat to start. But be sure to drain off any excess grease before adding the rest of the ingredients.

• Give it time to simmer.

While this dish can be served after just 5 minutes of simmering, it doesn’t hurt to cook it a bit longer! That just gives the flavors time to meld together and deepen even more.

Just don’t simmer it too long or all of the liquid will evaporate, leaving you with a dry, paste-like consistency. Yuck!

• Bulk it up with extra vegetables.

Zucchini, mushrooms, carrots, and onions would all taste incredible in this chili sausage and beef recipe.

Sauté them for a few minutes after the beef is browned, then simmer everything until the veggies are tender.

Don’t feel like doing a lot of chopping? Toss in a drained can of corn or some frozen peas and carrots instead.

Prep Ahead

• Slice sausage
• Dice jalapeno peppers

Kitchen Tools You Will Need

• 4 Quart Saucepan or any large soup pot.
• Wood Turner – My most used spoon or spatula in my kitchen! It’s amazing for sautéing vegetables and browning meat.
• Can Opener – It seems like a no-brainer, but a good can opener can save your hands and a lot of frustration as well!

Serving Suggestions

Top your bowl with your choice of shredded cheese, sour cream, avocado slices, and green onions.

Or, have everything set out for an easy game day spread — everyone can customize their bowls themselves!

Pair beef and sausage chili with cornbread muffins or a slice of beer bread slathered in butter.

I also like to toss together a green salad or some crunchy coleslaw for a refreshing side.

Storing and Reheating Chili with Sausage and Beef

Once cooled, transfer leftovers to an airtight container and refrigerate for 3-4 days. In fact, this dish is even better the next day.

Italian sausage chili also freezes incredibly well, so feel free to make an extra large batch! Store for 2-3 months and thaw in the refrigerator before reheating.

Warm chili with sausage and beef on the stovetop over low heat, stirring frequently until warmed through.

Sausage Chili Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Chili Recipes

Turkey Chili (Crock Pot Recipe!)

Easy Chili in Crock Pot (Amazing Slow Cooker Recipe)

Tasmanian Chili (Outback Copycat)

Easy Wendy’s Copycat Chili (30 Minute Recipe) + Video

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Hearty Italian Sausage Chili with Beef

Make Italian Sausage Chili with beef, tomatoes, and beans — one of the easiest chili recipes ever! Ready to serve in just 15 minutes.

Course Soup

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 414cal

Author Donna Elick

Ingredients

• 1 pound lean ground beef
• 2 jalapeno peppers diced
• 1 teaspoon kosher salt
• 14 ounces smoked hot Italian sausage
• 29 ounces fire roasted diced tomatoes with garlic 2 – 14.5 ounce cans
• 31 ounces Bush's Kidneys Beans in Mild Chili Sauce 2 – 15.5 ounce cans
• 1 teaspoon crushed red pepper to taste

Instructions

• In a large (4-quart) saucepan over medium high heat, add beef, jalapeno and salt. Cooked until lightly browned, break beef up with a wooden spoon as it cooks.
• Add sausage, tomatoes, beans, and crushed red pepper flakes (to taste – less for mild, more for hot). Stir. Simmer 5 minutes.
• Serve and enjoy!

Notes

Use chicken or turkey in place of the beef and sausage for a lighter meal.

Nutrition

Serving: 1 | Calories: 414cal | Carbohydrates: 30g | Protein: 30g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 855mg | Sugar: 3g | Fiber: 9g | Calcium: 77mg | Iron: 6mg

Originally published September 2017, updated and republished January 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Hearty Italian Sausage Chili with Beef appeared first on The Slow Roasted Italian.

Cast Iron Skillet Salmon

Need an easy recipe for a weeknight dinner that’s done in just 15 minutes? Look no further than cast iron skillet salmon!

Surprisingly, at the time of writing, I only have a handful of salmon recipes up on the site.

I’ve shared how to smoke it yourself, how to smoke it with lemon and pepper seasoning, and of course my OG air fryer honey mustard salmon.

I figured it was about time for something new!

This is by far the best pan fried salmon recipe ever. It’s very simple and highlights the natural flavors in the fish, all while giving it the most perfect sear you ever did see. 

I love making salmon in a cast iron skillet. It’s incredibly easy and quick and will give you perfectly cooked results every. single. time. Once you try it, you’ll know what I mean!

Ingredient Notes and Substitutions

• Salmon – You can use fresh or frozen here — though I do recommend using fresh if it’s an option where you live!
  
  I like to use ones between 4-6 ounces each. Opt for fillets that are around the same size for even cooking, and thaw frozen fish before cooking.
  
• Olive Oil & Butter – Yup, I’m using both to pan fry the salmon! The olive oil will give the fish a nice sear, and the butter adds a rich and creamy flavor.
  
• Lemon – Seafood pairs incredibly well with citrus, which is why I added some lemon to this recipe!
  
  I like fresh lemon juice best, but you could also use the bottled stuff if that’s all you have.
  
• Seasonings – A dash of salt and freshly ground black pepper, plus some sprigs of rosemary are all the extra flavoring you need for cast iron skillet salmon!

As a note, I love lemon and rosemary together, but you can use other fresh herbs like thyme or parsley instead. Some minced or whole garlic cloves would also be a welcome addition.

Or, you can switch up the simple S&P and use seasoned salt, lemon pepper, or even a seafood seasoning blend. There are a ton of options!

Tips and Tricks to Make Perfect Salmon in a Cast Iron Skillet

• Proper prep matters.

This recipe moves super quickly once you get started, but there is a bit of forethought involved when it comes to the prep.

Take the fillets out of the fridge about 15 minutes before you plan to cook them. This helps them cook evenly, and will ultimately give you the flakiest results. 

Also, before you add the salmon to the skillet, pat it dry to remove any excess moisture. 

• Cast iron skillet 101.

Make sure the skillet is very hot prior to adding the salmon for the crispiest crust. Don’t overcrowd the pan either — the fish won’t cook evenly if you do.

You could technically also make this recipe in a stainless steel skillet, though I do prefer cast iron! 

• Don’t rush the flip.

For the best pan fried salmon recipe, don’t move the salmon fillets once they’re cooking until it’s time to flip. 

You can determine whether or not they’re ready to go by trying to lift one of the fillets up with a spatula. If it doesn’t want to give, leave them for a little longer. 

Salmon will stick to the skillet until it is fully cooked on that side. It’s a nice, built-in guide to knowing when it’s time to flip!

Another way to tell is by looking at the color. If it has turned a whitish pink ¾ of the way up from the bottom, feel free to flip it! Go gently, as salmon is notoriously delicate.

• Check for doneness.

Making salmon in cast iron skillet is easy — and quick! You don’t want to overcook the filets or they’ll turn dry and tough.

The best way to tell if it’s done is to use a meat thermometer. The internal temperature needs to be at least 145°F for safe eating.

Prep Ahead

• Let the salmon sit at room temp for 15 minutes
• Heat the cast iron
• Pat the fillets dry

Kitchen Tools You Will Need

• Cast Iron Skillet – There are a ton of brands out there, but this is my trusty inexpensive go-to.
• Heat-Safe Spatula for flipping the salmon in the cast iron skillet.

Serving Suggestions 

After you’ve checked for doneness and removed the salmon from the stove, let it rest for a few minutes before serving.

This gives the juices a chance to redistribute, giving you a more tender texture. 

Some classic pairings include roasted or mashed potatoes, asparagus, and green beans. 

Want something a bit more special?

A creamy, lemon risotto would highlight the citrus flavor, and some roasted root vegetables — like sweet potatoes, carrots, or parsnips — would bring this dish right into fall. 

I’ve never said no to a lemon dill sauce with salmon either! And if you’re looking to create a much lighter meal, pair your cast iron skillet salmon with a burrata caprese salad.

Storing, Freezing, and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. 

If you need longer storage, let the fillets cool completely before wrapping them individually in plastic wrap and then placing in a freezer-safe bag. They will keep for up to 3 months.

Let them thaw in the fridge overnight before reheating the salmon in a cast iron skillet for the best texture. Heat gently to keep it from drying out.

Salmon in Cast Iron Skillet FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Skillet Recipes

One Skillet Ravioli with Sausage Recipe + Video

Easy Italian Sausage and Potatoes Skillet Recipe

Easy Garlic Butter Steak Bites (Skillet Recipe)

25 Minute Sausage Pasta Bake

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Cast Iron Skillet Salmon

Cast Iron Skillet Salmon is seared in olive oil and butter, plus some lemon and rosemary. Easy, delicious, and crispy results in 15 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 4

Calories 350cal

Author Donna Elick

Ingredients

• 4 salmon fillets 4-6 oz each
• salt
• freshly ground black pepper
• 1 tablespoon olive oil
• 3 tablespoons butter
• 4 slices of lemon rounds plus more for serving
• 4 sprigs of rosemary

Instructions

• Remove salmon filets from the refrigerator and let sit at room temperature for 15 minutes if time allows.
• Pat the filets dry using a paper towel. Season both sides generously with salt and pepper to taste. Don’t skimp on the seasoning here!
• Heat a large cast-iron skillet over medium high heat. Once hot, drizzle with the olive oil. Add the filets, skin side down and cook for about 3-4 minutes. Do not disturb the salmon while cooking.
• Reduce heat to medium. Carefully flip the filets over with a flat spatula. Add the butter, lemon slices and rosemary sprigs in between the filets. Cook for another 3-4 minutes, basting with the lemon herb butter. Salmon is done when it’s opaque in color.
• Remove pan from burner and let salmon rest for 2-3 minutes before plating. Drizzle with the pan juices and serve with additional lemon slices if desired.

Nutrition

Serving: 1 | Calories: 350cal | Carbohydrates: 1g | Protein: 34g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 116mg | Sodium: 143mg | Sugar: 0.2g | Fiber: 0.2g | Calcium: 26mg | Iron: 1mg

Originally published January 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cast Iron Skillet Salmon appeared first on The Slow Roasted Italian.

The Italians really know their way around a kitchen, and that certainly extends to their hot drinks and desserts. 

Once you try this gourmet hot chocolate recipe on for size, you’ll know what I mean!

This simple recipe makes the best hot chocolate – chocolate lovers are going to love it! If you’ve never made Italian style hot chocolate and have only had American hot chocolate, you’re in for a treat. 

Grab a small mug – and don’t even wait for a cold day. The next time that you’re craving a rich chocolate drink, it’s time to make this decadent drink.

The first thing you’ll notice is the texture of this Italian thick hot chocolate recipe, followed by the amazing flavor. The final result will be an empty mug and a happy belly. 

You can whip this up on a rainy day, during the colder months, or when you’re wanting a special treat.

The printable recipe card below has all the simple steps to make this thick Italian hot chocolate recipe! 

Italian Hot Chocolate

A classic cioccolata calda isn’t what you’re used to. It’s an incredibly creamy, thick hot chocolate that actually isn’t at all complicated to prepare. 

With a deep, dark chocolate flavor, it isn’t anything like what you may be used to!

Not everyone likes hot drinks — if you’re one of them, no judgment here! You might prefer my frozen hot chocolate.

And maybe you don’t like to drink your desserts. Again, no worries! Check out these hot chocolate cupcakes to get your cocoa fix. 

Ingredient Notes and Substitutions

• Whole Milk – This drink is already pretty thick, but you can substitute some of the milk with heavy cream or half and half to make it even silkier and thicker. 
  
  I don’t recommend using more than ½ to 1 cup of heavy cream.
  
• Unsweetened Cocoa Powder – Start with a base of unsweetened cocoa to gradually sweeten to your liking. 
  
  You can add more sugar, but you can’t take it away! 
  
  For a deeper flavor and color, you can use dark cocoa powder in this gourmet hot chocolate recipe.
  
• Dark Chocolate – Find a brand that has at least 60% cocoa. You want a sweetened candy bar – otherwise, you’ll need additional sugar.
  
  There are some brands, such as Vivani and Pacar, that are up to 100% cocoa. If you want a deep, rich flavor, try to find those!
  
• Cornstarch – This is where the thickness comes from. Start with a smaller amount and work your way up from there. 
  
  If you prefer a thinner drink, you can leave it out… But then it wouldn’t be an Italian hot chocolate! 

Tips and Variations for Gourmet Hot Chocolate

• Don’t be afraid to play with the recipe!

Follow the directions as written first, then make some changes to suit your tastes. You can always add more sugar for sweetness or more dark chocolate for richness.

Rather than adding the cornstarch directly to the mixture, create the slurry as described in the recipe — added to the milk and stirred to dissolve. 

Otherwise, you’ll get unappetizing clumps in your drink!

• Add some spice or flavor.

Cinnamon and nutmeg both add a lovely warmth that complements the cocoa, while a pinch of cayenne pepper creates a lovely heat.

Swap vanilla extract with peppermint for a holiday treat, or add a swirl of caramel sauce before serving!

• Make it boozy.

Brandy, whiskey, or spiced rum are cozy, comforting additions to this sweet drink.

Just keep in mind that the extra liquid will thin out the consistency.

Storing and Reheating Thick Hot Chocolate

Many people don’t realize just how rich and thick this hot chocolate is — a little goes a long way! 

You can store leftovers in an airtight container in the fridge for up to 4 days. 

To reheat, add it to a saucepan and reheat over low to medium heat until warmed through. Give it a good stir, and it’s as good as fresh!

Gourmet Hot Chocolate Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Amazing Italian Desserts

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Thick and Creamy Italian Hot Chocolate Recipe

Italian Hot Chocolate is so rich, thick and luxuriously creamy, it seems indulgent! My gourmet hot chocolate recipe takes 15 mins. to make!

Course Drink

Cuisine Italian

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 362cal

Author Donna Elick

Equipment

• medium saucepan

Ingredients

• 4 cups whole milk divided
• 1/4 teaspoon salt
• 3 tablespoons unsweetened cocoa powder
• 1/4 cup granulated sugar
• 3.5 ounces dark chocolate (at least 60% cocoa), chopped into small pieces
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract

Instructions

• Set aside 1/2 cup of the whole milk.
• To a medium saucepan, over medium heat, add remaining 3 1/2 cups of milk, salt, cocoa powder, and sugar. Stir to combine and bring to a simmer, stirring constantly.
• Add the dark chocolate and stir until melted.
• To the reserved ½ cup milk, add cornstarch and stir until fully dissolved.
• With the chocolate mixture still simmering, whisk in the cornstarch slurry. Continue cooking, stirring constantly for 1-2 minutes, until the mixture thickens.
• Remove from heat, stir in vanilla extract, and serve immediately. Refrigerate leftovers in an airtight container for up to 4 days.

Notes

This makes a moderately rich and thick hot chocolate. For an even richer hot chocolate, use dark cocoa powder and/or add a darker (up to 80%) chocolate. You can also substitute heavy cream for a portion of the milk (½ to 1 cup recommended)

The chocolate bar should be high quality and sweetened. If you use unsweetened chocolate, you will need to use additional sugar in this recipe.

You can taste the hot chocolate after it has thickened and adjust the flavor by adding additional sugar or semi-sweet/dark chocolate.

Making the cornstarch slurry helps prevent lumps from forming in the hot chocolate. Lumps will form when cornstarch is added directly to a hot mixture.

Nutrition

Serving: 1 | Calories: 362cal | Carbohydrates: 39g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 30mg | Sodium: 244mg | Sugar: 30g | Fiber: 4g | Calcium: 323mg | Iron: 3mg

Originally published October 2022, updated and republished November 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Thick and Creamy Italian Hot Chocolate Recipe appeared first on The Slow Roasted Italian.

These Mexican sloppy joes are SO scrumptious!! This recipe makes an easy dinner on a busy night, and it’s fantastic for tailgating, too!

I don’t think anyone will deny the fact that cooking is more enjoyable when the recipes are quick and easy to make.

Being able to get dinner on the table in under 20 minutes is a win for everyone! This is exactly why I think you’ll love making these Mexican sloppy Joes so much!

Spicy Sloppy Joe Recipe

So, what makes these Mexican sandwiches so special?

1. Quick to make- This dinner is ready to eat in 15 minutes!
   
2. Budget-friendly– Of course, prices vary depending on your location, but on average, this meal costs $2.00 per serving. 
   
   You’ll never see those prices at a restaurant!
   
3. Easy recipe– No rocket science or special ingredients required. If you know how to brown ground beef on your stovetop, you’re all set.
   
4. Robust flavor– Standard sloppy joes include seasonings of salt, pepper, and ketchup. 
   
   We use Mexican spices and green chiles to add some zip, without making it too spicy for kids and sensitive stomachs.
   
5. Homemade! While it’s technically true that homemade sloppy joes and Manwich are the same things, they do NOT taste the same! 
   
   Canned sauces like Manwich have a lot of sodium and very little seasoning. I think sloppy joes from scratch always taste better.

Ingredient Notes and Substitutions

You won’t need any expensive ingredients to make this sloppy joe recipe, and the boost in flavor is delicious! Here’s what you’ll need:

• Lean ground beef
  
  You want to have a little fat for flavor and juicy joes; 85 to 88 percent lean is perfect. 
  
  Using this percentage of fat is great because usually, you won’t need to drain off the grease.
• Diced green chiles
  
  I use a whole 7-ounce can but feel free to use less to suit your family’s tastes.
• Seasonings 
  
  A little kosher salt, black pepper, and a Mexican seasoning blend. I have a recipe for homemade Mexican seasoning blend in the recipe card below.
  
  I make up a large batch of Mexican Seasoning Blend (recipe is from our cookbook, The Simple Kitchen, and use it in all of my quick fix Mexican style recipes. 
  
  But, in a pinch, you can substitute Mrs. Dash Southwest Chipotle Seasoning Blend or even taco seasoning.
  
• Buns- Now, part of the fun of homemade sloppy joes is their messy nature. But, you want to be able to hold the sandwich, too! 
  
  I recommend using buns with some structure, like brioche or sesame seed hamburger buns. Also, toasting the buns helps hold the sandwich together better.
  
• Butter– For toasting the buns.

Equipment

• Skillet– One key to cooking any type of ground meat is to use a skillet large enough to hold the meat without crowding it. 
  
  I recommend using a skillet that is at least 10 inches in size.
• Spatula or ground meat chopper
• Baking sheet– I line a baking sheet with parchment paper and use it to lightly toast the inside of the buns.

Storing and Freezing Sloppy Joes

Homemade sloppy joes mixture freezes well, so this is a great make-ahead meal or meal prep idea.

Store the meat (or any leftovers of it) in an airtight container in the refrigerator. It will keep well there for 4 to 5 days.

To freeze for later use, first, allow the mixture to cool to room temperature. Then, portion it into zip-top freezer bags or freezer-safe food storage containers. 

Sloppy joes will keep well in the freezer for about 3 months.

Spicy Sloppy Joe Recipe FAQ

How to accommodate special diets

Gluten-free– If you need to keep this spicy sloppy joe recipe gluten-free, serve the sandwiches on a bed of corn tortilla chips or homemade air fryer tortilla chips.

I like to top them with Mexican shredded cheese and cilantro.

Low carb– Serve the meal in a bowl with thin slices of red onion, fresh jalapeno pepper slices, and cilantro leaves.

You could even add some shredded cheese, diced green pepper and sour cream on top, too!

Enjoy!

With love, from our simple kitchen to yours.

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Best Ever Spicy Sloppy Joe Recipe (15 Minutes)

Our Spicy Sloppy Joe recipe is easy to make in 15 minutes! A scrumptious, kid friendly comfort food sandwich with kick of Mexican flavor.

Course Main

Cuisine Mexican

Method Oven, Stovetop

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 605cal

Author Donna Elick

Equipment

• large skillet
• rimmed baking sheet
• heat-resistant silicone spatula

Ingredients

• 2 pounds lean ground beef I use 88% lean
• 2 teaspoons kosher salt
• 2 tablespoons Mexican seasoning blend recipe below
• 1 cup tomato sauce
• 7 ounces diced green chiles canned
• 1/4 cup water
• 8 brioche hamburger buns or sesame seed buns
• 2 tablespoons butter
• 1 cup shredded Mexican cheese blend
• 1/4 cup chopped fresh cilantro optional, for garnish
• corn chips optional, for topping

Homemade Mexican Seasoning Blend

• 2 teaspoons New Mexico chile powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano leaves
• 1/4 tsp crushed red pepper flakes
• 1/8-1/4 teaspoon cayenne pepper to taste

Instructions

• Preheat the oven to 400°F. Split and butter the inside of the brioche buns. Place on a baking sheet lined with parchment paper or aluminum foil, buttered sides up. Set aside.
• Warm a large (10-inch) skillet over medium-high heat. Add ground beef and salt. Cook until meat is browned and cooked through, using a spatula to break up the ground beef as it cooks.

  It isn't necessary to drain the beef drippings unless the beef is drowning in them.
• Sprinkle Mexican seasoning over the beef and stir to combine.
• Add tomato sauce, diced green chiles, and water. Stir to combine and continue cooking until the sauce thickens up, about 5 minutes.
• Toast the hamburger buns in preheated oven for 6-10 minutes, or until they are lightly golden brown.

  Remove pan from oven and switch setting to broiler.
• Sprinkle a tablespoon or so of cheese onto the insides of each of the top and bottom buns and place under the broiler for 1-2 minutes until just melted.

  **Don’t walk away from the oven – they can go from melted to burned in a blink.
• Spoon a heaping portion of spicy sloppy joe on the bottom cheesy buns. Top with a small handful of Fritos and cilantro leaves, if desired. Cover with top cheesy bun.

  Serve and enjoy!

Notes

Seasoning: I make up a large batch of the Mexican Seasoning Blend from our cookbook The Simple Kitchen and use it in all of my quick fix Mexican style recipes. You can substitute Mrs. Dash Southwest Chipotle Seasoning Blend in a pinch if you’d like.

Nutrition Note: Nutrition shown is for one sandwich, without corn chips.

Store sloppy joe mixture in an airtight container in the fridge and use within 3-4 days.

To Freeze: Bring meat mixture to room temperature and portion into freezer bags or freezer safe containers. Freeze for up to 3 months.

Gluten Free / Low Carb Option

For a gluten-free option or low carb option, serve on a bed of corn tortilla chips or low carb chips of choice, topped with Mexican shredded cheese and cilantro. Or, serve in a bowl garnished with thin slices of red onion, thin sliced fresh jalapeno peppers and cilantro leaves.

Nutrition

Serving: 1 sandwich | Calories: 605cal | Carbohydrates: 42g | Protein: 38g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 235mg | Sodium: 1442mg | Sugar: 1g | Fiber: 1g | Calcium: 165mg | Iron: 4mg

Originally published March 2020. Updated and republished August 2024

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