Tag: dinner recipes

Citrus Steak Salad

Citrus Steak Salad

Summer nights are made for quick and easy dinner recipes. Citrus Steak Salad is the most perfect all in one dinner salad to get the job done. Crunchy greens, tender steak, juicy strawberries, mandarin oranges and a citrusy, made from scratch vinaigrette make for a meal […]

Grilled Sweet Potatoes

Grilled Sweet Potatoes

If you like sweet potato fries, then you’ll love Grilled Sweet Potatoes! I’ve always been a sweet potato fan whether they’re fried, baked or all dolled up in a holiday casserole, but grilling them puts it on a whole new level for me. Grilling not […]

Skillet Potato Rolls

Skillet Potato Rolls

I absolutely do not have the will power to keep Skillet Potato Rolls in the house. And I’m not ashamed to admit it. I will just keep devouring ’em til they’re gone. These made from scratch dinner rolls are light and airy and oh so yummy! They’re also a fantastic way to use up leftover mashed potatoes. The potatoes keep the bread soft and moist and also lend a tiny bit of flavor. You’ll be impressed with how easy these delicious rolls are to make. Even a baking newbie can handle this one. AND… you’ve probably got all the ingredients in your house already. Let’s get rollin’!

Here’s all you’ll need: flour, sugar, yeast, salt, water, butter, and mashed potatoes (without added milk or butter).

Skillet Potato Rolls ingredients list #potatorolls #castironskilletrecipes #dinnerrolls #stpattysdayfood #stpatricksdayrecipes #bread

Let’s get started! First combine 2 cups of flour, sugar, yeast (quick-rise works best)and salt in a large bowl. Mix to combine.

Flour, sugar, yeast and salt mixed together in a large bowl. #skilletpotatorolls #dinnerrolls #skilletrecipes #potatorolls

Next place the butter and water in a microwave safe dish. My glass Pyrex measuring cups are perfect for jobs like this. They’re microwave safe have the measurements right on the side of the cup. Heat in 30 second intervals until the butter is melted. Pour over the dry ingredients.

Water and melted butter are poured into the dry ingredients. #skilletpotatorolls #potatorolls #castironskilletrolls

Then beat with a hand mixer on the very lowest speed until smooth. If we use a high speed the bread will get sucked up into the mixer and we’ll have ourselves a mess. Of course you can always mix by hand as well if the mixer is giving you difficulties.

The ingredients are mixed together with a hand mixer to form a soft dough. #skilletpotatorolls #potatopanrolls #rolls #dinnerrolls #breadrecipes

Stir in the potatoes and the remaining flour. Turn the dough on a lightly floured surface and knead for 6-8 minutes or until smooth and elastic. Knead lightly until all of the flour has been absorbed into the dough. Kneading dough activates the gluten, resulting in bread and rolls that are light, airy, and chewy. Cover the dough and let it rest for 10 minutes.

If you don’t have mashed potatoes on hand, you can easily make them. Fill a small pot about halfway full of water and boil over medium heat on the stovetop. Peel the potatoes and cut into chunks. Place the potatoes in boiling water and cook for 6-10 minutes or until tender. Mash the potatoes with a hand mixer, a potato masher, or the back of a large wooden spoon.

Dough resting in a large bowl. #skilletpotatorolls #potatorolls #potatopanrolls #potatobread #howtomakedinnerrolls

Divide the dough into 16 pieces. Roll each piece in your hands to form a ball. Place in a greased 12-inch cast iron skillet. There’s something about baking with cast iron that makes me feel all warm and cozy inside. Of course you can swap out for any oven safe skillet or a round baking pan. Cover and let the rolls rise in a warm place for about 30 minutes or until doubled in size. Sprinkle the tops lightly with flour.

Skillet Potato Rolls in a 12-inch cast iron skillet. #potatorolls #potatopanrolls #castironskilletrecipes #breadrecipes #stpattysdayfood #stpattysdayrecipes

Bake in a 400 degree preheated oven for 18-22 minutes or until the tops are golden brown. Remove from the oven and transfer to a wire rack to cool. Skillet Potato Rolls are best enjoyed hot out of the oven with a little bit of butter.

If you love filling the bread basket with homemade goodies try out our Make Ahead Crescent Rolls or Everything Dinner Rolls next!

Skillet Potato Rolls

March 11, 2020
: 16 rolls
: Easy

By:

Ingredients
  • 4-1/2 to 5 cups all-purpose flour (as much as you can knead in to form a soft dough)
  • 3 tablespoons sugar
  • 2 packages (or 5 teaspoons) yeast (quick-rise works best)
  • 1-1/2 teaspoons salt
  • 1-1/4 cups water
  • 3 tablespoons butter
  • 1/2 cup mashed potatoes (without added milk and butter)
Directions
  • Step 1 Combine 2 cups of flour, sugar, yeast (quick-rise works best)and salt in a large bowl. Mix well.
  • Step 2 Place the butter and water in a microwave safe dish. Heat in 30 second intervals until the butter is melted. Pour over the dry ingredients. Beat with a hand mixer on the very lowest speed until smooth.
  • Step 3 Stir in the mashed potatoes and the remaining flour. Turn the dough on a lightly floured surface and knead for 6-8 minutes or until smooth and elastic. Knead lightly until all of the flour has been absorbed into the dough. Cover the dough and let it rest for 10 minutes.
  • Step 4 Divide the dough into 16 pieces. Roll each piece in your hands to form a ball. Place in a greased 12-inch cast iron skillet. Divide the dough into 16 pieces. Roll each piece in your hands to form a ball. Place in a greased 12-inch cast iron skillet. Cover and let the rolls rise in a warm place for about 30 minutes or until doubled in size. Sprinkle the tops lightly with flour.
  • Step 5 Bake in a 400 degree preheated oven for 18-22 minutes or until the tops are golden brown. Remove from the oven and transfer to a wire rack to cool. Enjoy!

We’d love to hear from you! Leave us your comments and love down below!

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Cornbread Waffle BLT Sandwiches

Cornbread Waffle BLT Sandwiches

Gimme a “B”…..Gimme an “L”…..Gimme a “T”. What’s that spell??? Well, the BEST sandwich of summer of course!!! I’ve gotta admit that Cornbread Waffle BLT Sandwiches took me by surprise. Waffles and BLT’s might not seem like the obvious pair, but oh my goodness they […]

Grilled Chicken with Peach-Cucumber Salsa

Grilled Chicken with Peach-Cucumber Salsa

Fire up the grill cause this next recipe is a keeper! Grilled Chicken with Peach-Cucumber Salsa is my favorite recipe of summer so far. I love that it’s not only ridiculously easy to make, it’s also low calorie and low carb. And since it cooks […]

Rhubarb-b-q Chicken Drumsticks

Rhubarb-b-q Chicken Drumsticks

Have you ever tried making your own barbecue sauce? Well it’s easier than you think! Rhubarb-b-q Chicken Drumsticks are the perfect place to start. Fresh rhubarb and apricot preserves pair perfectly to create this surprising and unique flavor profile. It’s tangy and sweet, with just the right amount of kick. Slather it onto some drumsticks for wonderfully moist chicken that’s finger-licking good right down to the last bite. Fire up the grill!! There’s plenty to go around.

Here’s all you’ll need: olive oil, onion, garlic, rhubarb, ketchup, water, apricot preserves, apple cider vinegar, molasses Dijon mustard, chipotle pepper in adobo sauce, barbecue seasoning, salt and pepper, and chicken drumsticks. Rhubarb-b-q Chicken Drumsticks ingredients list

In a large sauce pan, cook the chopped onion in oil over medium heat for 4-6 minutes or until tender. Stir in the minced garlic and cook for 1 minute longer. Now just the start of this recipe will make your kitchen sell amazing, but wait…it gets even better!

Chopped onions cooking in a sauce pan on the stove top.

Next mix in the sliced rhubarb, ketchup, water, apricot preserves, apple cider vinegar, molasses, Dijon mustard, chipotle pepper, 1 teaspoon barbecue seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper. Now it’s really starting to get fun! Bring the mixture to a boil, then reduce the heat and simmer uncovered for 8-10 minutes or until the rhubarb is tender. If you’re not familiar with barbecue seasoning, you can find it in the spice aisle.

Sliced rhubarb, ketchup, water, apricot preserves, apple cider vinegar, molasses, Dijon mustard, chipotle pepper, 1 teaspoon barbecue seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper are added to the sauce pan.

Allow the mixture to cool slightly, then puree in a blender. Blend until smooth. My handy dandy Ninja was perfect for the job. I love that it doesn’t take up much space in the kitchen. Reserve one cup of barbecue sauce for serving.

Barbecue sauce blended together in a Ninja blender.

In a small bowl, combine In a small bowl, combine the remaining 1 teaspoon salt, 1/2 teaspoon pepper and 4 teaspoons of barbecue seasoning. Sprinkle the mixture over the chicken drumsticks, then cover each drumstick with barbecue sauce. Slather it on real good!

Chicken drumstick being dipped into a bowl of barbecue sauce.

Lightly oil the grill rack and preheat the grill to medium heat. Place the chicken drumsticks on the grill rack over indirect medium heat.

Chicken drumsticks covered in barbecue sauce on a grill rack.

Grill the chicken drumsticks covered, over medium heat, for 30-35 minutes or until a meat thermometer reads 170-175 degrees. Turn and baste, every 5 minutes or so during cooking time to avoid burning.

Chicken drumsticks cooking on a grill rack.

Serve with the reserved bbq sauce for dipping and enjoy!! I’m about to dive into these Rhubarb-b-q Chicken Drumsticks Fred Flintstone style. Serve with our Slow-Cooked German Potato Salad and Slice and Bake Watermelon Cookies for a picture perfect picnic! Rhubarb-b-q Chicken Drumsticks by Happylifeblogspot.com #rhubarb #chicken #grilledchicken #chickendrumsticks #grilleddrumsticks #barbequechicken

Rhubarb-b-q Chicken Drumsticks

July 7, 2019
: 6 servings
: Easy

By:

Ingredients
  • 1 tablespoon olive oil
  • 1 cup chopped sweet onion
  • 1 garlic clove, minced
  • 2 cups chopped fresh rhubarb
  • 3/4 cup ketchup
  • 2/3 cup water
  • 1/3 cup apricot preserves
  • 1/4 cup cider vinegar
  • 1/4 cup molasses
  • 1 tablespoon honey Dijon mustard
  • 2 teaspoons finely chopped chipotle pepper in adobo sauce
  • 5 teaspoons barbecue seasoning, divided
  • 1-1/4 teaspoons salt, divided
  • 3/4 teaspoon pepper, divided
  • 12 chicken drumsticks (about 4 pounds)
Directions
  • Step 1 In a large sauce pan, cook the chopped onion in oil over medium heat for 4-6 minutes or until tender. Stir in the minced garlic and cook for 1 minute longer.
  • Step 2 Mix in the sliced rhubarb, ketchup, water, apricot preserves, apple cider vinegar, molasses, Dijon mustard, chipotle pepper, 1 teaspoon barbecue seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 8-10 minutes or until the rhubarb is tender.
  • Step 3 Allow the mixture to cool slightly, then puree in a blender. Blend until smooth. Reserve one cup of barbecue sauce for serving.
  • Step 4 In a small bowl, combine the remaining 1 teaspoon salt, 1/2 teaspoon pepper and 4 teaspoons of barbecue seasoning. Sprinkle the mixture over the chicken drumsticks, then cover each drumstick with barbecue sauce.
  • Step 5 Lightly oil the grill rack and preheat the grill to medium heat. Place the chicken drumsticks on the grill rack over indirect medium heat. Grill the chicken drumsticks covered, over medium heat, for 30-35 minutes or until a meat thermometer reads 170-175 degrees. Turn and baste, every 5 minutes or so during cooking time to avoid burning. Serve with the reserved bbq sauce for dipping and enjoy!

We’d love to hear from you! Leave us your comments and love down below!

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Best Grilled Pork Chops Marinade

Best Grilled Pork Chops Marinade

If you’ve ever eaten a tough and dry pork chop from the grill then you’ll really value this next recipe! We’ve got the Best Grilled Pork Chop Marinade right here folks and it’s a keeper. This excellent marinade grills up juicy, flavorful pork chops every […]

Meatball Sub Casserole

Meatball Sub Casserole

Looking for the ultimate party food to feed a hungry crowd? Or maybe you just need a new and exciting weeknight family dinner recipe? Well Meatball Sub Casserole is kinda both! This easy oven meal is savory and SO delicious. If you’re a meatball sub […]

Pressure Cooker Balsamic Chicken Thighs

Pressure Cooker Balsamic Chicken Thighs

I’m loving my pressure cooker right now in case you haven’t noticed. It’s perfect for weeknight meals because it gets dinner on the table SO fast and with very little fuss. Pressure Cooker Balsamic Chicken Thighs are proof positive! The pressure quickly tenderizes the meat giving you a melt in your mouth, flavor packed entree that cooks up in 10 minutes. Yep you read that right! Balsamic Chicken Thighs are inexpensive, easy to prepare, and cook up tender and delicious every time. It seriously doesn’t get any better than this!

Here’s all you’ll need: chicken broth, balsamic vinegar, apples juice, lemon juice, salt, garlic powder, dried thyme, paprika, pepper, bone-in chicken thighs, butter, flour, and fresh parsley (optional).

Pressure Cooker Balsamic Chicken Thighs ingredients list

You’re seriously not going to believe how easy this is! Are you ready? In a small bowl combine the apple juice, balsamic vinegar, lemon juice, salt, garlic powder, dried thyme, paprika and pepper. Mix well. And you know what else?!? I bet you probably had most of those ingredients already on hand.

Apple juice, balsamic vinegar, lemon juice, salt, garlic powder, dried thyme, paprika and pepper mixed together in a bowl.

Next remove the skin from the chicken thighs and place them in a 6-qt electric pressure cooker. Pour our liquid marinade over the chicken thighs to cover. The liquid is what makes pressure cookers work! Every recipe needs some sort of liquid so that the machine can pressurize.

Four chicken thighs inside an electric pressure cooker pot covered with marinade.

Secure the pressure cooker lid and lock it tight. I love the Cosori  6-Quart Premium Pressure Cooker for all of its foolproof safety features like the self explanatory lid lock. You can find our full review here!  Make sure the pressure vent is closed. If the vent isn’t closed the pressure cooker won’t be able to pressurize. Then select the manual setting and adjust the temp to the highest pressure setting. Set the timer for 10 minutes and press start.

Cosori 6-quart pressure cooker set on high temp for 10 minutes.

Once the meat is finished cooking, allow the pressure to release naturally for 10 minutes, then use the quick release (according to manufacturer’s directions of course) to release any remaining pressure. Oooh! Those Balsamic Chicken Thighs look pretty perfect already!!! But wait, there’s more!

Chicken Thighs in the pressure cooker pot after they've finished cooking.

Remove the chicken from the pot and keep warm. Skim any fat off the top of the cooking liquid. Select the saute setting on the pressure cooker and adjust the temperature to high heat (around 300 degrees should do the trick). Bring the mixture to boil. Meanwhile melt the butter in a small saucepan on a stovetop over medium heat. Gradually stir the flour and butter mixture into the boiling mixture. Cook, stirring continuously until the mixture has thickened, about 2 minutes. Serve this delicious sauce over the chicken. Mmm mmmmm good!!

Flour and butter mixed together in a small sauce pan on a stovetop.

Garnish with parsley if desired. Pressure Cooker Balsamic Chicken Thighs are so simple and delish that I’m making them again tonight! I cannot wait for dinner!! If you’re as addicted to pressure as cooking as I am then check out our Pressure Cooker Beef Tips or Pressure Cooker Beef Brisket next!

Pressure Cooker Balsamic Chicken Thighs by Happylifeblogspot.com #pressurecookerchicken #chickendinner #balsamicchicken #chickenthighs #pressurecookerrecipes #instantpotrecipes

Pressure Cooker Balsamic Chicken Thighs

January 21, 2019
: 4
: Easy

By:

Ingredients
  • 1/2 cup chicken broth
  • 1/4 cup apple juice or cider
  • 1/4 cup balsamic vinegar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 4 bone-in chicken thighs (about 1-1/2 pounds), skins removed
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • fresh parsley to garnish (optional)
Directions
  • Step 1 In a small bowl combine the apple juice, balsamic vinegar, lemon juice, salt, garlic powder, dried thyme, paprika and pepper. Mix well.
  • Step 2 Remove the skin from the chicken thighs and place them in a 6-qt electric pressure cooker. Pour our liquid marinade over the chicken thighs to cover.
  • Step 3 Secure the pressure cooker lid and lock it tight. Make sure the pressure vent is closed. Select the manual setting and adjust the temp to the highest pressure setting. Set the timer for 10 minutes and press start.
  • Step 4 Once the meat is finished cooking, allow the pressure to release naturally for 10 minutes, then use the quick release (according to manufacturer’s directions) to release any remaining pressure.
  • Step 5 Remove the chicken from the pot and keep warm. Skim any fat off the top of the cooking liquid. Select the saute setting on the pressure cooker and adjust the temperature to high heat (around 300 degrees should do the trick). Bring the mixture to boil.
  • Step 6 Melt the butter in a small saucepan on a stovetop over medium heat. Gradually stir the flour and butter mixture into the boiling mixture. Cook, stirring continuously until the mixture has thickened, about 2 minutes. Serve sauce over chicken. Garnish with fresh parsley if desired. Enjoy!

We’d love to hear from you! Leave us your comments and love down below!

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Broccoli Cheese Soup

Broccoli Cheese Soup

Broccoli Cheese Soup is pretty much at the top of everyone’s favorite soup list! This popular soup is made with basic ingredients but is just SO tasty. Today I’m sharing with you my go to Broccoli Cheese Soup recipe. It really hits the spot on […]