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Tasty Spaghetti Sauce
Italian

Tasty Spaghetti Sauce

4.0

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Heat a large, deep skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain excess fat.
  2. 2 Add onion to beef in the skillet and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Season with pepper and salt. Stir in tomatoes, tomato sauce, tomato paste, and garlic; bring to a boil.
  3. 3 Season with thyme, basil, rosemary, marjoram, and bay leaf. Reduce heat to low, cover, and simmer for 30 minutes.

By M A Burton

Garlic Bread Spread
Dinner Italian

Garlic Bread Spread

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather ingredients and preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix butter, Parmesan cheese, garlic, marjoram, basil, fines herbs, oregano, parsley, and pepper together in a bowl until thoroughly combined.
  3. 3 Slice Italian bread loaf in half lengthwise; spread each half generously with the garlic butter mixture. Transfer onto a baking sheet.
  4. 4 Bake on the top rack of the preheated oven until butter mixture melts and bubbles, about 10 to 15 minutes. Turn on the oven's broiler and broil until the bread is your desired shade of golden brown, 1 to 2 more minutes.

By mika4269

Chickpea Pasta with Spinach
Dinner Italian

Chickpea Pasta with Spinach

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Bring a large pot of water with 2 teaspoons salt to a boil. Cook pasta at a boil until tender yet firm to the bite, about 10 to 11 minutes. Drain, reserving 1/2 cup of the cooking water.
  3. 3 Meanwhile, heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase heat to medium-high and add spinach, tomatoes, and chickpeas; cook and stir until spinach begins to wilt, 1 to 2 minutes more.
  4. 4 Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained pasta with spinach mixture to evenly coat.
  5. 5 Add extra olive oil or reserved pasta water to achieve preferred level of moisture in the dish. Top with grated Pecorino Romano cheese.

By KIMBICA

Primo Spaghetti Sauce
Italian

Primo Spaghetti Sauce

4.1

Prep
25 min
Cook
75 min
Total
100 min

Instructions

  1. 1 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. 2 In a large pot combine white wine, onion, mushrooms and bell pepper. Cook on medium heat until vegetables are tender. Stir in red wine, Italian seasoning, crushed red pepper, bay leaves, oregano, onion powder, garlic powder, basil, rosemary, allspice, salt, thyme, sage, marjoram, tomato sauce, tomato paste and sausage. Reduce heat, cover and simmer for 45 minutes.
  3. 3 Stir in brown sugar and confectioners' sugar; simmer, uncovered, for 30 minutes.

By Jeremy Lawrence

Salsa di Noci
Pantry Italian

Salsa di Noci

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside.
  2. 2 Combine garlic and pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse.
  3. 3 Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese and whisk until combined. Season with black pepper and sea salt to taste.
  4. 4 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
  5. 5 Toss walnut sauce with pasta. Garnish with fresh chives.

By Marketchef

Vegan Spaghetti
Dinner Italian

Vegan Spaghetti

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Set aside.
  2. 2 Combine 1/4 cup broth, onion, and tomato paste in a large saucepan over medium heat. Cook until onion begins to soften, about 3 minutes. Add tomato, mushroom, garlic, oregano, thyme, tarragon, and marjoram. Cook until the mushroom just begins to soften, about 3 minutes more.
  3. 3 Stir veggie meat, spinach, and remaining 1/4 cup broth into the pan with the mushroom mixture. Add an additional 1/4 cup broth if the pan seems dry. Cook and stir until vegetables are tender and sauce is beginning to thicken, about 10 minutes.
  4. 4 Stir zucchini noodles into the pan with the sauce and cook to desired firmness, 3 to 5 minutes more.

By tjnurs

Exquisite Pizza Sauce
Pantry Italian

Exquisite Pizza Sauce

4.6

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place tomato paste, water, Parmesan cheese, honey, garlic, anchovy paste, onion powder, oregano, marjoram, basil, black pepper, cayenne pepper, red pepper flakes, and salt into a medium bowl; mix until well blended, breaking up any clumps of cheese.
  3. 3 Set sauce aside for 30 minutes to allow the flavors to blend; spread over pizza dough and prepare pizza as desired.

By Angie Gorkoff

Osso Bucco-Style Beef Shank
Dinner Italian

Osso Bucco-Style Beef Shank

4.8

Prep
10 min
Cook
110 min
Total
120 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Transfer to a plate.
  2. 2 Add beef shank to the saucepan and increase the heat to medium-high; cook until browned, about 5 minutes per side. Return onion and garlic to the pan, and sprinkle thyme, oregano, rosemary, and marjoram over beef. Add tomatoes and tomato paste.
  3. 3 Pour water into the tomato paste can; swirl to remove any extra tomato paste, and add to the saucepan. Stir in lemon zest, salt, and pepper; bring to a boil. Reduce the heat to low, cover, and simmer until beef is very tender, 1 1/2 to 2 hours.

By Julie Couture

Fresh Tomato Marinara Sauce
Pantry Italian

Fresh Tomato Marinara Sauce

4.9

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat olive oil in a stockpot over medium heat. Add onion; cook and stir until softened, about 5 minutes.
  3. 3 Stir in tomatoes, garlic, and bay leaf. Bring to a boil; reduce heat to medium-low and simmer until tomatoes are soft, about 30 minutes.
  4. 4 Stir in red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper; simmer and cook until herbs have flavored the sauce, about 30 minutes more.
  5. 5 Add balsamic vinegar; still well to combine. Discard bay leaf.

By KerriWarmus

Homemade Italian Sausage
Dinner Italian

Homemade Italian Sausage

4.9

Prep
70 min
Cook
20 min
Total
2010 min

Instructions

  1. 1 Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients.
  2. 2 Grind garlic with a pinch of salt in a mortar to make a paste. Add fennel, anise, and black pepper. Bruise spices lightly with a pestle to release the flavors. Add red pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard, allspice, sugar, and a splash of water. Stir to combine.
  3. 3 Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld, 8 hours to overnight.
  4. 4 Process the cold pork through a meat grinder on the slowest speed.
  5. 5 Push a casing onto the stuffing tube of your meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used up. Tie casing at the end into a knot. Pinch and twist the meat to create links if desired.
  6. 6 Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours.
  7. 7 Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.

By John Mitzewich

Meat-Lover's Slow Cooker Spaghetti Sauce
Pantry Italian

Meat-Lover's Slow Cooker Spaghetti Sauce

4.6

Prep
20 min
Cook
500 min
Total
520 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Add Italian sausage and onion; cook and stir until sausage is browned, about 10 minutes. Transfer sausage and onions to a slow cooker.
  2. 2 Add ground beef to the same skillet over medium heat; season with Italian seasoning, 1 teaspoon of garlic powder, and marjoram. Cook and stir until beef is browned and crumbly, about 10 minutes. Transfer ground beef into the slow cooker.
  3. 3 Stir in tomato sauce, diced tomatoes, stewed tomatoes, tomato paste, 2 teaspoons garlic powder, oregano, thyme, and basil. Cover and cook on Low for 8 hours. Stir in sugar 15 minutes before serving.

By Ashley

Northern Italian Beef Stew
Dinner Italian

Northern Italian Beef Stew

4.5

Prep
30 min
Cook
260 min
Total
290 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
  2. 2 Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
  3. 3 Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
  4. 4 Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
  5. 5 Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.

By Karen Barris Calabro

Lasagna Spinach Roll-Ups
Dinner Italian

Lasagna Spinach Roll-Ups

4.2

Prep
25 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Bring a large pot of water to a boil. Add lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and pat dry.
  3. 3 In a large skillet saute in butter the red bell pepper, mushrooms and onion until tender. In a bowl combine the sauteed vegetable mixture, cottage cheese, spinach, eggs, 4 tablespoons of the Parmesan cheese and pepper; mix well.
  4. 4 In a large skillet, heat tomato sauce, marjoram, sugar and garlic powder for 5 minutes.
  5. 5 Spread 1/3 cup filling on each noodle. Roll up and place in greased 9x13 baking dish. Pour tomato sauce mixture over lasagna rolls. Sprinkle with mozzarella cheese and remaining Parmesan cheese. Cover and bake in a preheated oven for 40 minutes.

By Michele O'Sullivan

Italian Tofu Meatballs
Dinner Italian

Italian Tofu Meatballs

4.3

Prep
30 min
Cook
25 min
Total
70 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 15 minutes to drain excess water. Break tofu into small pieces and squeeze again to remove as much water as possible.
  3. 3 Place tofu in a large bowl. Add onion, egg, bread crumbs, Parmesan cheese, Worcestershire sauce, basil, marjoram, rosemary, oregano, thyme, red pepper flakes, salt, hot sauce, and garlic; mix well with your hands until thoroughly combined.
  4. 4 Drizzle some olive oil on the lined baking sheet. Form tablespoonfuls of tofu mixture into balls and arrange in rows on the baking sheet. Drizzle remaining olive oil over meatballs.
  5. 5 Bake in the preheated oven until browned and firm to the touch, 25 to 30 minutes.

By orb205

Rigatoni alla Genovese
Dinner Italian

Rigatoni alla Genovese

4.6

Prep
30 min
Cook
565 min
Total
595 min

Instructions

  1. 1 Heat oil in a large pot over medium heat. Add pancetta and cook until most of the fat is rendered, about 6 minutes. Transfer to a plate with a slotted spoon.
  2. 2 Add beef chuck and 2 teaspoons salt to the pot. Increase the heat to high; cook and stir until browned and any liquid released begins to evaporate, 10 to 15 minutes.
  3. 3 Reduce the heat to medium-high. Add cooked pancetta, celery, carrots, remaining 1 teaspoon salt, and pepper; cook and stir for 5 minutes. Add white wine, tomato paste, and bay leaf; cook and stir for 2 to 3 minutes, scraping up the drippings from the bottom of the pan.
  4. 4 Add yellow and red onions. Reduce the heat to medium, cover, and cook for 30 minutes without stirring. After 30 minutes, stir onions and meat until well mixed. Cover again and cook for 30 more minutes.
  5. 5 Stir, then reduce the heat to low. Keep uncovered and cook, occasionally stirring and skimming off any fat, until beef and onions seem to melt into each other, 8 to 10 hours. If the sauce is reducing too much, add water or broth as needed to maintain a sauce-like consistency.
  6. 6 When the sauce is almost finished, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until just barely al dente, 10 to 12 minutes. Drain.
  7. 7 Add rigatoni to the sauce and cook until heated through. Garnish with Parmigiano-Reggiano cheese, marjoram, and cayenne.

By John Mitzewich

Risotto with Butternut Squash and White Beans
Dinner Italian

Risotto with Butternut Squash and White Beans

4.0

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Season butternut squash cubes with salt and black pepper. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil. Add butternut squash, cover, and steam until just tender, 10 to 12 minutes depending on thickness. Transfer squash to a bowl and mash.
  2. 2 Heat olive oil in a skillet over medium heat. Cook and stir onion in the hot oil until softened, 3 to 5 minutes. Stir tomato into onions until onions become translucent, 3 to 5 more minutes. Add Arborio rice to onion mixture and stir to coat with oil; cook and stir until rice becomes translucent with a white spots in the middle of each grain, about 2 minutes.
  3. 3 Stir white wine into rice mixture; cook and stir until wine is completely absorbed, 2 to 4 minutes; add marjoram, oregano, and basil. Pour chicken broth into rice mixture, about 1/2 cup at a time, stirring until liquid is absorbed, until rice is creamy but firm to the bite, 20 to 25 minutes. Stir squash into rice mixture until fully incorporated. Remove from heat.
  4. 4 Stir hot pepper sauce, white beans, Parmesan cheese, and parsley into risotto until cheese is melted. Season with salt and black pepper.

By Parker Whittle

Boneless Chicken Cacciatore
Dinner Italian

Boneless Chicken Cacciatore

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink in the middle, 5 to 7 minutes. Stir in celery, onion, bell peppers, garlic, tomatoes, tomato juice, tomato paste, parsley, salt, basil, oregano, marjoram, and black pepper. Cover and let simmer until vegetables are no longer crispy, about 10 minutes.

By Patti82

Braised Lamb Ragù
Dinner Italian

Braised Lamb Ragù

4.7

Prep
30 min
Cook
180 min
Total
210 min

Instructions

  1. 1 Heat olive oil in a Dutch over over medium-high heat.
  2. 2 Season lamb shoulder with salt and pepper; cook in hot oil until well-browned on all sides, 20 to 30 minutes. Remove shoulder to a platter.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Stir onion, celery, carrot, fennel, and garlic into the rendered fat remaining in the Dutch oven; season with salt. Cook and stir vegetables in hot fat, scraping the bottom of the pot to release any dark bits of meat stuck, until vegetables are softened, about 10 minutes.
  5. 5 Return lamb shoulder to the Dutch oven along with any juices accumulated on the platter. Add tomatoes and wine; stir well. Bundle marjoram, thyme, and rosemary together with kitchen twine; add to the Dutch oven and submerge in liquid. Place a cover on the Dutch oven, bring the liquid in it to a boil, and transfer pot to the oven.
  6. 6 Braise lamb in preheated oven for 1 hour. Pour 1 cup water into the Dutch oven; stir and continue cooking for 1 hour more.
  7. 7 Remove lamb to a cutting board, cut or shred into smaller pieces, and return to the Dutch oven. Pour remaining 1 cup water over the lamb and stir.
  8. 8 Continue to braise ragu in oven until lamb is very tender, about 30 minutes more.
  9. 9 Stir rosemary, orange zest, and red pepper flakes into the lamb mixture. Add more water if the mixture is too thick.

By Dionysus

Chicken Manicotti Alfredo
Dinner Italian

Chicken Manicotti Alfredo

4.5

Prep
Cook
Total

Instructions

  1. 1 In a large resealable plastic bag, marinate chicken with vinegar, olive oil, and garlic for at least 30 minutes. Saute in a little olive oil until done. Set aside.
  2. 2 Cook pasta in a large pot of boiling water until al dente. Drain, and set aside.
  3. 3 Meanwhile, melt butter or margarine in a small saucepan over medium-high heat. Add heavy cream, salt, nutmeg, and ground black pepper, and stir until sauce thickens. Reduce heat to low. Add grated Parmesan cheese, and stir until the cheese melts. Set Alfredo sauce aside.
  4. 4 In a large bowl, mix together ricotta cheese, egg, oregano, marjoram, and basil. Mix in cooked chicken.
  5. 5 Stuff cooked manicotti shells with chicken and ricotta mixture. Cover the bottom of a 9x13 inch baking dish with half of the Alfredo sauce. Place stuffed shells on top of sauce. Pour remaining sauce over shells. Top with one cup shredded mozzarella cheese. Cover with aluminum foil.
  6. 6 Bake at 350 degree F (175 degree C) oven for 45 minutes. Let stand 10 minutes before serving.

By Jeff Ellison

Miles of Mozzarella Baked Mostaccioli
Dinner Italian

Miles of Mozzarella Baked Mostaccioli

4.4

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Heat 1 teaspoon olive oil in a large saucepan over medium heat; cook and stir 1/4 cup onion and 2 garlic cloves in the hot oil until onion is slightly transparent, about 5 minutes. Increase heat to medium-high; add beef broth, tomato sauce, oregano, basil, sugar, parsley, thyme, savory, red pepper flakes, and marjoram. Simmer mixture, stirring occasionally, until flavors have blended, 15 to 20 minutes.
  2. 2 Heat 1 teaspoon olive oil in a large saucepan over medium-high heat; cook and stir 1/4 cup onion and 1 garlic clove in the hot oil until onion is tender and slightly transparent, about 5 minutes. Cook and stir ground beef into onion mixture until browned and crumbly, 10 to 15 minutes. Drain excess grease.
  3. 3 Stir ground beef mixture and green bell pepper into tomato sauce mixture; simmer for 15 minutes.
  4. 4 Preheat oven to 350 degrees F (175 degrees C).
  5. 5 Pour meat sauce, water, mostaccioli, and shredded mozzarella cheese into a 3-quart glass baking dish; stir well. Cover dish with aluminum foil.
  6. 6 Bake in the preheated oven for 20 minutes. Remove aluminum foil and lay mozzarella cheese slices over mostaccioli mixture. Bake until cheese is melted and bubbling, about 10 minutes.

By Mat Myers

Mike's Homemade Pizza
Dinner Italian

Mike's Homemade Pizza

4.5

Prep
35 min
Cook
20 min
Total
110 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Make the dough: Dissolve yeast in lukewarm water in a small bowl. Let stand until creamy, about 10 minutes.
  3. 3 Combine flour, shortening, and salt in a large bowl; add yeast mixture and stir until dough comes together. Knead dough on a lightly floured surface until smooth and elastic, about 8 minutes.
  4. 4 Lightly oil a large bowl. Place dough into the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes.
  5. 5 Meanwhile, make the sauce: Heat oil in a small saucepan over medium heat. Add onion and sauté until tender, about 5 minutes.
  6. 6 Stir in tomato paste, water, salt, sugar, oregano, garlic powder, basil, marjoram, cumin, chili powder, red pepper flakes, and black pepper; simmer for 15 to 20 minutes.
  7. 7 Preheat the oven to 400 degrees F (200 degrees C).
  8. 8 Divide dough in half. Roll each half into a 12-inch circle. Place dough onto two 12-inch pizza pans; cover with sauce and mozzarella cheese.
  9. 9 Bake in the preheated oven until crusts are golden brown, about 20 minutes.

By MJUCHT

Shrimp Parmigiana
Dinner Italian

Shrimp Parmigiana

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Pour oil into a pot and heat to 350 degrees F (175 degrees C).
  2. 2 Combine paprika, salt, black pepper, oregano, thyme, marjoram, garlic powder, onion powder, and cayenne powder in a bowl. Mix 1 tablespoon of spice mixture with bread crumbs and Parmesan cheese in a separate bowl. Mix remaining spices with flour in a third bowl.
  3. 3 Beat eggs and water together in a bowl.
  4. 4 Dip each shrimp in flour mixture, then in egg mixture, and then in bread crumbs and place on a plate.
  5. 5 Fry shrimp in hot oil until they float and turn golden brown, about 1 minute. Drain on a paper towel-lined plate.
  6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  7. 7 Pour tomato sauce into an 8-inch square casserole dish and top with fried shrimp, dipping them to coat with sauce. Top with mozzarella cheese.
  8. 8 Broil in the preheated oven until cheese starts to brown, 3 to 4 minutes.

By Challengergurl

Easy Lemon and Herb Blackened Chicken
Dinner

Easy Lemon and Herb Blackened Chicken

4.5

Prep
5 min
Cook
10 min
Total
135 min

Instructions

  1. 1 Whisk 1 cup lemon juice, olive oil, and marjoram together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, stirring occasionally, for 2 hours. Remove chicken from marinade; discard marinade.
  2. 2 Heat vegetable oil in a skillet over high heat. Cook chicken in hot oil until almost burned on each side and no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove skillet from heat and sprinkle chicken breasts with remaining 1 tablespoon lemon juice.

By cultmovieguy

Mashed Potatoes with Herb Butter
Dinner

Mashed Potatoes with Herb Butter

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
  2. 2 Meanwhile, combine butter, rosemary, sage, thyme, and marjoram in a large microwave-safe bowl. Microwave on high power until melted, about 30 seconds.
  3. 3 Add potatoes to the herb butter mixture. Beat with an electric mixer until almost smooth with a few lumps remaining.

By Mike Meurs

Sweet Herb Scramble
Breakfast

Sweet Herb Scramble

3.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 In a large bowl, beat together the eggs and water until smooth. Stir in tarragon, marjoram and parsley.
  2. 2 Heat butter in a skillet over medium heat. Cook, stirring frequently, until eggs are desired consistency. When eggs are nearly cooked, stir in cheese until melted.

By Karen Skolfield

Pigs in a Paleo Pouch
Breakfast

Pigs in a Paleo Pouch

3.8

Prep
10 min
Cook
30 min
Total
520 min

Instructions

  1. 1 Stir salt, sage, black pepper, turmeric, and marjoram together in a bowl. Place pork in a separate bowl. Sprinkle salt mixture evenly over pork and stir to combine. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Butter eight 8-ounce ramekins.
  3. 3 Divide sausage mixture into 8 balls. Press each ball into a ramekin, creating a well in the center of each. Crack an egg into each sausage well.
  4. 4 Bake in the preheated oven until sausage is cooked through and eggs are set, 30 to 40 minutes.

By Lora

Spicy Homemade Breakfast Sausage in the Air Fryer
Breakfast

Spicy Homemade Breakfast Sausage in the Air Fryer

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
  2. 2 Combine ground pork, sea salt, sage, red pepper, marjoram, onion powder, pepper, and thyme in a large bowl. Mix with your hands well until evenly combined. Form mixture into 8 patties.
  3. 3 Place 4 patties in the basket of the air fryer and cook for 5 minutes. Carefully flip the patties and cook for 5 minutes more. Transfer to a paper towel-lined plate and repeat with remaining patties.

By Soup Loving Nicole