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Manwich Texas Toast Sloppy Joe Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about a Delicious Manwich Texas Toast Sloppy Joe Recipe!

A white dish containing pieces of Texas Toast topped with sloppy joe sauce. Several pieces are topped with melted cheddar and one has melted American cheese.

I grew up eating deliciously messy Sloppy Joe's. My elementary school used to serve these for lunch, and I looked forward with anticipation when my mom would make these for dinner as well. Good times!

It had been quite awhile since I've enjoyed this easy weeknight meal. So I grabbed a can of Manwich Original Sloppy Joe Sauce at the grocery store, and proceeded excitedly to my kitchen to make Texas Toast Sloppy Joes!

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What Are Texas Toast Sloppy Joes?

This easy recipe includes the Sloppy Joe mixture that we all know and love. However, rather than being sandwiched inside hamburger buns, it's placed on top of delish garlic Texas toast. Then we add some cheese which we'll get all nice and melty and now you have this family favorite to enjoy in a brand new delicious way!

A white casserole dish with 2 pieces of Texas Toast sloppy joes one topped with melted cheddar and the other with melted American cheese. There is a pair of blue tongs in the dish.

I hope you and your whole family are excited to try these open-faced sandwiches! Now allow me to tell you what ingredients you will need to make this delicious recipe which is perfect for busy weeknights!

🥘 Ingredients

Bowls containing tomato sauce, diced onion, garlic cloves, butter, and diced green bell pepper along with a can of Manwich Sloppy Joe Sauce and a bottle of Worcestershire Sauce. There is a package of ground beef and plates topped with Texas Toast and slices of American cheese.

So here's what you will need to make this sloppy joes recipe:

Some optional ingredients to consider are cayenne pepper or red pepper flakes, and green onions, which I think take these to the next level. 😃

These simple ingredients are easily found at most grocery stores. Now let's get to the kitchen and start preparing this delicious meal!

🔪 Instructions

Preheat your oven according to the directions on the package of Texas Toast that you are using. I used New York Garlic Texas Toast and preheated my oven to 425F. Place the garlic toast in a casserole dish or on a baking sheet. Bake toast until golden brown according to the package directions and set it aside. I like to stand my toast up and lean it against the side of my dish so that it doesn't get soggy. Reduce the oven temp to 400F and keep it on for now.

3 pieces of Texas Toast in a white casserole dish.
Toasted Garlic Texas Toast
A white casserole dish with pieces of Texas Toast standing on their edges leaning on the side of the casserole dish.
Stand them up so they don't get soggy.

Melt butter on medium heat in a large skillet. Add the minced garlic and diced onion and green bell pepper. Cook for about 4 minutes until the veggies and garlic are softened. Remove this to a plate and set it aside for now.

A large skillet with melted butter and minced garlic, diced onion, and diced green bell pepper.

Add the ground beef to the skillet, and cook it on medium heat until it has browned, around 5 minutes. Drain the excess fat from the skillet once the meat has browned.

Browned ground beef in a large skillet.

Now add the Manwich sauce, tomato sauce, garlic, onion, and green bell pepper to the skillet. Stir and also mix in the 1 ts of Worcestershire sauce at this time.

Sloppy joe sauce, tomato sauce, green bell pepper and onion, and ground beef in a large skillet. Someone is holding a bottle of Worcestershire Sauce in the foreground.

Reduce the heat and simmer the sloppy joe meat mixture for 10 minutes.

Sloppy joe sauce including beef, tomatoes, and green bell peppers in a skillet with a blue spoon resting in the skillet.

Lay the Texas Toast pieces down, and then top each slice of Texas Toast with about ⅓ cup to ½ cup of sloppy joe mixture. Then add your cheese of choice. If using American cheese then one slice on each piece works great. If using shredded cheddar cheese I recommend around 1.5 tablespoon per slice.

A white casserole dish with pieces of Texas Toast topped with sloppy joe sauce and slices of American cheese that are not melted.
One slice of American cheese per slice will do.
A white casserole dish with pieces of Texas Toast topped with sloppy joe sauce and shredded cheddar cheese.
If using grated cheddar add 1.5 tablespoon per slice.

Bake at 400F until the cheese melts. It should only take about 1-2 minutes.

A white dish containing pieces of Texas Toast topped with sloppy joe sauce. Several pieces are topped with melted cheddar and one has melted American cheese.

And now your super DELISH tasty sloppy joes with luscious melted cheese are ready to enjoy!

Suggestions for Serving

A white dish containing 3 pieces of Texas Toast sloppy joes topped with melted cheddar cheese, green onions, and cayenne pepper.

This crowd pleaser is ready to enjoy straight from your oven. Or, if you like a little heat, sprinkle some cayenne pepper or red pepper flakes over the slices of Texas Toast. Some sliced green onions also add color and a bit of pizazz as well!

Texas Toast Sloppy Joes can be a fun appetizer or your main meal. As a main course, it's such an easy dinner and great accompanied by a lovely green salad.

I hope this delicious dinner idea deserves a place in your rotation of easy dinners that your family loves!

The full recipe with a printable recipe card can be found below. Bon appetit!!

FAQ

Do you drain meat before adding Manwich sauce?

If you have excess fat after browning your ground meat, it's best to drain the excess fat from the meat before adding the Manwich sauce. If you use extra lean ground beef then there shouldn't be much fat to drain.

What side dishes go with sloppy joes?

A simple green salad is the perfect side dish to balance out a delicious sloppy joe!

What is a Texas Toast Sloppy Joe?

Rather than being sandwiched inside hamburger buns, the sloppy joe meat mixture is placed on top of delish garlic Texas toast. Then we add some cheese which we'll get all nice and melty and now you have this family favorite to enjoy in a brand new delicious way!

Some Other Recipes You May Enjoy!

Here are some other recipes you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A white dish containing pieces of Texas Toast topped with sloppy joe sauce. Several pieces are topped with melted cheddar and one has melted American cheese.

Delicious Manwich Texas Toast Sloppy Joe Recipe

Grace Stewart
This Delicious Manwich Texas Toast Sloppy Joe Recipe is super easy! You will love the sloppy joe mixture on top of garlicky Texas Toast with melty cheese!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Course Appetizer, Main Course
Cuisine American
Servings 2 people
Calories 975 kcal

Equipment

  • Large skillet
  • baking sheet or casserole dish

Ingredients
  

  • 15 oz Manwich Original Sloppy Joe Sauce
  • 1 tablespoon butter
  • 4 pieces Texas Toast Garlic Bread
  • ½ cup tomato sauce can add more if you prefer a thinner sloppy joe mixture
  • 1 lb ground beef can sub ground turkey - select lean or extra lean ground beef
  • ½ cup onion diced
  • ½ cup green bell pepper diced
  • 4 cloves garlic minced
  • 1 ts Worcestershire sauce

Cheese - Pick one or try both!

  • 4 slices American cheese
  • 6 tablespoon cheddar shredded (use 1.5 tablespoon per slice)

Optional

  • cayenne pepper for some extra heat!
  • green onions sliced for a bit of color and pizazz!

Instructions
 

  • Preheat your oven according to the directions on the package of Texas Toast that you are using. I used New York Garlic Texas Toast and preheated by oven to 425F. Place the toast in a casserole dish or on a baking sheet. Cook your toast according to the package directions and set it aside. I like to stand my toast up and lean it against the side of my dish so that it doesn't get soggy. Reduce the oven temp to 400F and keep it on for now.
    A white casserole dish with pieces of Texas Toast standing on their edges leaning on the side of the casserole dish.
  • Melt butter on medium heat in your skillet. Add the minced garlic and diced onion and green bell pepper. Cook for about 4 minutes until the veggies and garlic are softened. Remove this to a plate and set it aside for now.
    A large skillet with melted butter and minced garlic, diced onion, and diced green bell pepper.
  • Add the ground beef to the skillet, and cook it on medium heat until it has browned, around 5 minutes. Drain the excess fat from the skillet once the meat has browned.
    Browned ground beef in a large skillet.
  • Now add the Manwich sauce, tomato sauce, garlic, onion, and green bell pepper to the skillet. Stir and also mix in the 1 ts of Worcestershire sauce at this time.
    Sloppy joe sauce, tomato sauce, green bell pepper and onion, and ground beef in a large skillet. Someone is holding a bottle of Worcestershire Sauce in the foreground.
  • Reduce the heat and simmer the sloppy joe meat mixture for 10 minutes.
    Sloppy joe sauce including beef, tomatoes, and green bell peppers in a skillet with a blue spoon resting in the skillet.
  • Lay the Texas Toast pieces down, and then top each slice of Texas Toast with about ⅓ cup to ½ cup of sloppy joe mixture. Then add your cheese of choice. If using American cheese then one slice on each piece works great. If using shredded cheddar cheese I recommend around 1.5 tablespoon per slice.
    A white casserole dish with pieces of Texas Toast topped with sloppy joe sauce and shredded cheddar cheese.
  • Bake at 400F until the cheese melts. It should only take about 1-2 minutes.
    A white dish containing pieces of Texas Toast topped with sloppy joe sauce. Several pieces are topped with melted cheddar and one has melted American cheese.
  • Optional add on's are some sliced green onions and sprinkles of cayenne pepper to take these to the next level! Enjoy!
    A white dish containing 3 pieces of Texas Toast sloppy joes topped with melted cheddar cheese, green onions, and cayenne pepper.

Notes

Please note that the Nutrition Info does not include nutrition for the Manwich Sloppy Joe Sauce, and optional green onions, cayenne or red pepper flakes. Please refer to the Manwich can for nutrition info and please accept my apologies for any inconvienienc.
You may also sub shredded mozzarella cheese if you like.
Optional add on's are some sliced green onions and sprinkles of cayenne pepper to take these to the next level! Enjoy!

Nutrition

Calories: 975kcalCarbohydrates: 15gProtein: 59gFat: 75gSaturated Fat: 34gPolyunsaturated Fat: 2gMonounsaturated Fat: 27gTrans Fat: 3gCholesterol: 249mgSodium: 1467mgPotassium: 1046mgFiber: 2gSugar: 6gVitamin A: 1265IUVitamin C: 39mgCalcium: 839mgIron: 6mg
Keyword open faced sandwich, sloppy joes, texas toast
Tried this recipe?Let us know how it was!

Cajun Smothered Potatoes Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about a Cajun Smothered Potatoes Recipe!

A red Dutch oven containing bite sized pieces of potatoes, green bell peppers and smoked sausage. There is a blue spoon resting in the Dutch oven.

Cajun Smothered Potatoes are delectable. My husband took one bite and exclaimed they were delicious and tasted so smoky! The smokiness comes from the smoked Andouille pork sausage in this dish, which helps to take this great side dish to the next level.

So let me tell you about how to transform humble russet potatoes into delicious smothered southern potatoes!

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What Are Cajun Smothered Potatoes?

This delicious dish, made with simple ingredients, includes potatoes which are cooked down with vegetables, smoked sausage, and chicken stock or chicken broth. The resulting dish yields tender potatoes and vegetables that have a smoky and savory flavor which is incredibly enticing.

A red Dutch oven containing bite sized pieces of potatoes, green bell peppers and smoked sausage. There is a blue spoon resting in the Dutch oven.

This easy recipe also includes The Trinity in Cajun cooking, which is celery, green bell pepper, and onion.

Now a little bit about smothering, which is one of the great cooking techniques used in many Creole and Cajun dishes. Smothering is very similar to braising. Basically this is a one pot dish that is cooked covered over a low heat for around 30 minutes or so with some chicken broth or stock. The potatoes, Trinity, and spicy sausage are cooked for this good amount of time which results in tender vegetables and incredible flavors!

So "smothering" really just means cooking it down. 😊

🥘 Ingredients

A package of Andouille Sausage, 4 russet potatoes, small bowls with seasonings, garlic, butter, and chicken broth. There is also a celery stalk, an onion, and a green bell pepper.

I hope by now you are excited to make this delicious recipe! If so, here are the ingredients you will need:

  • Butter (can sub olive oil or vegetable oil)
  • Russet potatoes
  • Yellow Onion
  • Green bell peppers
  • Celery
  • Fresh garlic (can sub garlic powder, but fresh is highly recommended)
  • Andouille sausage (can sub a different smoked sausage if you prefer)
  • Chicken broth or chicken stock
  • Cajun seasoning (or Creole seasoning) - I used Nunu's Cajun Seasoning
  • Salt
  • Black pepper

You may already have most of these ingredients available in your pantry! So let's roll up our sleeves and get the ball rolling on this potato and sausage recipe!

🔪 Instructions

A Dutch oven is highly recommended for this dish as it has a cover and retains heat.

Cook The Sausage

Start by setting your stove on a medium heat to a medium high heat. Melt the butter in a Dutch oven or a large pot or cast iron skillet with a cover. Then add the cut up pieces of smoked sausage and cook for around 5 minutes (stir often) or until the sausage has turned a light brown color. Remove the sausage, place on a plate and leave it to the side for now.

A Dutch oven containing melted butter and small pieces of smoked sausage. There is a blue spoon resting in the Dutch oven.

Add The Trinity

Time to add the Trinity (diced green bell pepper, onion, and celery) and the garlic to the Dutch oven and cook for 3-4 minutes, stirring often. By this time the veggies should have been softened.

A red Dutch oven containing melted butter and diced celery, green bell peppers, onion, and minced garlic.

Time For The Potatoes

Add the peeled but up pieces of potato, and cook for about 5 minutes, still on a medium heat. Stir often during this time.

A Dutch oven containing bite sized pieces of potatoes and diced green bell peppers, celery, and onions.

Deglaze With Broth

At the end of the 5 minutes, the bottom of your Dutch oven or skillet will have lots of brown bits, which we will now deglaze by adding the chicken broth or stock. Scrape up the brown bits after adding the liquid, and give everything a very good stir.

A Dutch oven containing pieces of potatoes, green bell peppers, onions and celery. The bottom of the Dutch oven has browned bits and there is a blue spoon resting in the Dutch oven. A person is holding a glass bowl containing chicken broth, and there is a white bowl with small pieces of smoked sausage in the background.
Chicken broth will help us deglaze the pan.
A red Dutch oven containing pieces of potatoes, green bell peppers, onions celery, and some chicken broth. The bottom of the Dutch oven has browned bits loosened up by the chicken broth and there is a blue spoon resting in the Dutch oven. There is a white bowl with pieces of smoked sausage in the background.
Scrape up all the brown bits full which are full of flavor!

Smother It Down

Let's now return the sliced sausage to the pan, along with the seasonings (salt, pepper, and Cajun or Creole seasoning).

A Dutch oven containing small pieces of potatoes, onion, and green bell peppers along with small pieces of smoked sausage. There is someone holding a small bowl with seasonings above the Dutch oven.

Reduce the heat to a simmer and cover. Simmer for 30 minutes and check it every 10 minutes or so, giving it a stir each time. At the end of cooking time, taste and adjust the seasonings by adding additional seasoning to your tastes.

A red Dutch oven containing bite sized pieces of potatoes, green bell peppers and smoked sausage. There is steam coming from the Dutch oven and the lid of the Dutch oven is poised over the Dutch oven.
Cover tightly and smother these potatoes down!

And that my friends, is it! Your dish is now ready to savor with your family!

Suggestions for Serving

A white bowl containing bite sized pieces of potatoes, green bell peppers and smoked sausage.

Believe me when I say this great recipe is absolutely bursting with comforting flavors! The potatoes are now fork tender and will practically melt in your mouth. Be sure that each bite you take includes both potato and sausage for the best experience. 😉

Sometimes I will add some green onions to this versatile dish if I have them on hand. And if you like extra spice, I recommend adding a bit of cayenne pepper or a few drops of Tabasco.

These smoky potatoes are perfect served as a side dish to accompany some pork chops and green beans to make a complete meal.

To conclude, I do hope you will give this dish a try and let me know how it turns out! The full printable recipe card can be found below!

FAQ

How can I store leftovers?

Store any leftover Cajun Smothered Potatoes in an airtight container in your fridge. This is best consumed within 4 days.

What is smothering?

Smothering is one of the great cooking techniques used in many Creole and Cajun dishes. Smothering is very similar to braising. Basically this is a one pot dish that is cooked covered over a low heat for an extended amount of time with some chicken broth or stock.

What goes with Cajun smothered potatoes?

Some great options to accompany this potato dish include pork chops and green beans!

Some Other Recipes You May Enjoy!

Here are some other recipes you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A red Dutch oven containing bite sized pieces of potatoes, green bell peppers and smoked sausage. There is a blue spoon resting in the Dutch oven.

Cajun Smothered Potatoes Recipe

Grace Stewart
You'll absolutely LOVE this Cajun Smothered Potatoes Recipe! The humble potato, cooked down with the Trinity and some Andouille Sausage makes for a delicious side dish you will devour!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine American, Cajun
Servings 4 people
Calories 308 kcal

Equipment

  • Dutch oven or large pot or skillet with a cover Dutch oven is ideal for this dish, however if you use another cooking vessel be sure it has a cover

Ingredients
  

  • 2 tablespoon butter
  • 1.5 lb russet potatoes peeled and cut into bite sized pieces
  • 1 small onion diced
  • 1 small green bell pepper diced
  • 1 celery rib diced
  • 6 cloves fresh garlic minced
  • 6 oz Andouille sausage or other smoked sausage, cut into bite size pieces
  • ½ cup chicken broth or chicken stock
  • 1 tablespoon Cajun seasoning
  • ¼ ts salt
  • ½ ts pepper

Instructions
 

  • Start by setting your stove on a medium heat to a medium high heat. Melt the butter in a Dutch oven or a large pot or cast iron skillet with a cover. Then add the cut up pieces of smoked sausage and cook for around 5 minutes (stir often) or until the sausage has turned a light brown color. Remove the sausage, place on a plate and leave it to the side for now.
    A Dutch oven containing melted butter and small pieces of smoked sausage. There is a blue spoon resting in the Dutch oven.
  • Time to add the Trinity (diced green bell pepper, onion, and celery) and the garlic to the Dutch oven and cook for 3-4 minutes, stirring often. By this time the veggies should have been softened.
    A red Dutch oven containing melted butter and diced celery, green bell peppers, onion, and minced garlic.
  • Add the peeled but up pieces of potato, and cook for about 5 minutes, still on a medium heat. Stir often during this time.
    A Dutch oven containing bite sized pieces of potatoes and diced green bell peppers, celery, and onions.
  • At the end of the 5 minutes, the bottom of your Dutch oven or skillet will have lots of brown bits, which we will now deglaze by adding the chicken broth or stock. Scrape up the brown bits after adding the liquid, and give everything a very good stir.
    A Dutch oven containing pieces of potatoes, green bell peppers, onions and celery. The bottom of the Dutch oven has browned bits and there is a blue spoon resting in the Dutch oven. A person is holding a glass bowl containing chicken broth, and there is a white bowl with small pieces of smoked sausage in the background.
  • Let's now return the sausage to the pan, along with the seasonings (salt, pepper, and Cajun or Creole seasoning).
    A Dutch oven containing small pieces of potatoes, onion, and green bell peppers along with small pieces of smoked sausage. There is someone holding a small bowl with seasonings above the Dutch oven.
  • Reduce the heat to a simmer and cover. Simmer for 30 minutes and check it every 10 minutes or so, giving it a stir each time. At the end of cooking time, taste and adjust the seasonings by adding additional seasoning to your tastes.
    A red Dutch oven containing bite sized pieces of potatoes, green bell peppers and smoked sausage. There is steam coming from the Dutch oven and the lid of the Dutch oven is poised over the Dutch oven.

Notes

Please note:  the nutrition information includes chicken broth (from a jar or can) that includes sodium (not a low or no sodium ingredient).
Andouille sausage is perfect for this recipe, but feel free to use any smoked sausage that you like.
Sometimes I will add some green onions to this versatile dish if I have them on hand. And if you like extra spice, I recommend adding a bit of cayenne pepper or a few drops of Tabasco.
This is a delicious side dish which your whole family will love!

Nutrition

Calories: 308kcalCarbohydrates: 38gProtein: 13gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 38mgSodium: 622mgPotassium: 1025mgFiber: 4gSugar: 4gVitamin A: 1010IUVitamin C: 37mgCalcium: 58mgIron: 3mg
Keyword Potatoes, smothered potatoes
Tried this recipe?Let us know how it was!

DELISH Texas Chicken Spaghetti Recipe

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about a DELISH Texas Chicken Spaghetti Recipe!

A glass casserole dish containing Texas Chicken Spaghetti which is spaghetti in a creamy sauce with tomatoes, mushrooms, chicken green chilies, and green bell peppers.

Howdy y'all! If you are seeking a delicious meal that your whole family will love, then look no further! This comforting easy Texas Chicken Spaghetti recipe is just the recipe you are looking for!

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What Is Texas Chicken Spaghetti?

A glass casserole dish containing Texas Chicken Spaghetti which is spaghetti in a creamy sauce with tomatoes, mushrooms, chicken green chilies, and green bell peppers.

Chicken spaghetti is a Southern casserole that includes (amongst other ingredients) spaghetti and tender chicken baked in a cheesy and creamy sauce. It seems there are different versions of this dish floating around (for example, Mississippi Delta Chicken Spaghetti). However, the modern Texas version has to include Velveeta Cheese and Rotel Diced Tomatoes and Green Chilies.

You see, we Texans LOVE LOVE our queso, and we love the Rotel Famous Queso Dip. This recipe pairs Rotel Diced Tomatoes and Green Chiles with Velveeta Cheese. It's a classic combo, and perfect additions to our great recipe!

This hearty dish, with such a delicious and rich flavor, also contains condensed cream of chicken soup, onion and garlic, green peppers, and mushrooms.

There's everything to adore about this cheesy chicken spaghetti casserole! So let me tell you a little more about the ingredients you will need for this recipe.

🥘 Ingredients

To make this ultimate comfort food, you will need the following simple ingredients:

  • Spaghetti noodles
  • Boneless and skinless chicken thighs (can sub boneless chicken breasts)
  • Rotel Diced Tomatoes and Green Chilies
  • Cream of Chicken Soup (condensed)
  • Velveeta cheese (can sub cheddar cheese but Velveeta is highly recommended)
  • Butter (can sub olive oil)
  • Onion
  • Fresh garlic
  • Green bell pepper
  • Fresh button mushrooms
  • Salt
  • Black pepper

I like to think there is a nice balance of indulgent ingredients such as the Velveeta, and healthy veggies in this dish. 😊

You may sub shredded cheddar cheese in this recipe, however I love how Velveeta melts so very smoothly hence why I use it for this homemade chicken spaghetti. Velveeta is also the perfect partner to Rotel, so I don't want to separate them here!

If you'd like to save a little time, you could use rotisserie chicken and save the step of having to cook the chicken.

I like to cut the chicken into bite-sized pieces, however you could use shredded chicken if you prefer.

These ingredients are easily found in your local store and you may even have most of these available in your pantry!

So now let me show you how easy it is to make this casserole dish, which your whole family will just LOVE!

🔪 Instructions

Ok let's get to making this Rotel Chicken Spaghetti!

Preheat your oven to 350F. Begin by melting 1 tablespoon of the butter in a large skillet or Dutch oven on medium heat to medium-high heat. Once the butter has melted add the bite sized chicken pieces and cook for around 5-7 minutes until it is no longer pink and has turned white. Remove the chicken and place on a plate and keep it to the side.

A red Dutch oven containing pieces of cooked chicken thighs.

Bring a large pot of water to the boil, and start cooking your spaghetti according to package directions and cook to al dente. Start Step 3 while you are cooking your spaghetti. Once cooked, drain and place the cooked spaghetti in a 9"x13" casserole or baking dish.

Cooked spaghetti in a glass casserole dish.

Add the remaining 3 tablespoon of butter and once it is melted throw in the minced garlic and onion. Cook for 3 minutes until softened stirring often, and then add the chopped green bell pepper and sliced mushrooms and cook for an additional 5 minutes, again stirring often.

A red Dutch oven containing melted butter, minced garlic and onion.
Soften minced garlic and onion.
A Dutch oven containing sliced mushrooms, chopped green bell pepper, and minced onions.
Add sliced mushrooms and chopped green bell pepper.

Now add the Rotel tomatoes, cream of chicken condensed soup, Velveeta, and salt and pepper. Stir to combine and cook until the Velveeta melts, approximately 1 minute. Return the chicken back to the skillet or Dutch oven, and stir to combine.

A Dutch oven containing broth, condensed cream of chicken soup, cubes of Velveeta cheese, salt and pepper, diced tomatoes and chilis, mushrooms, and green bell peppers.
Such a beautiful combination of ingredients!
A Dutch oven containing chicken pieces, green bell pepper, and tomatoes in a creamy cheesy sauce. There is a blue slotted spoon resting in the Dutch oven.
Creamy cheesy goodness!

Pour the chicken mixture over the spaghetti and stir to combine. Just a heads up...the casserole dish will be very full! Place the dish in your 350F oven, and bake uncovered for 30 minutes.

A glass casserole dish containing spaghetti, mushrooms, tomatoes, green bell peppers, and chilies in a creamy and cheesy sauce.

Now prepare yourself to enjoy a heaping plateful of Texas Chicken Spaghetti!

How To Serve Your Chicken Spaghetti Casserole!

A glass casserole dish containing Texas Chicken Spaghetti which is spaghetti in a creamy sauce with tomatoes, mushrooms, chicken green chilies, and green bell peppers.

Ok it's time to dig in! I love to serve this delicious casserole with a crisp salad. And believe it or not, a few dashes of Worcestershire sauce give this dish a delightful lift, I urge you to try it!

Splashes of your favorite Tabasco or hot sauce wouldn't go amiss either, if you are like me and love spicy foods.

I hope this easy Chicken Spaghetti recipe will become a family favorite. Bon appetit!

FAQ

What is Texas Chicken Spaghetti made of?

Chicken spaghetti is a cheesy and creamy casserole which contains condensed cream of chicken soup, onion and garlic, green peppers, and mushrooms in addition to chicken and spaghetti. Texas Chicken Spaghetti insists on using Rotel Diced Tomatoes and Green Chilies and Velveeta Cheese y'all!

How can I store leftover chicken spaghetti?

Store any leftover chicken spaghetti in an airtight container in your refrigerator. Best consumed within 3 days...if it lasts that long!

Can I freeze chicken spaghetti?

Chicken spaghetti is ideal for freezing! Just place in freezer containers and enjoy within 3 months.

Some Other Recipes You May Enjoy!

Here are some other recipes you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A glass casserole dish containing Texas Chicken Spaghetti which is spaghetti in a creamy sauce with tomatoes, mushrooms, chicken green chilies, and green bell peppers.

DELISH Texas Chicken Spaghetti Recipe

Grace Stewart
This Texas Chicken Spaghetti Recipe is a delicious cheesy and creamy casserole dish that your whole family will love!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 684 kcal

Equipment

Ingredients
  

  • 1 lb spaghetti cooked al dente
  • 1.5 lb chicken thighs trimmed of excess fat and cut into bite sized pieces
  • 10 oz Rotel Diced Tomatoes and Green Chilies
  • 10.5 oz Cream of Chicken Soup condensed
  • 8 oz Velveeta cheese can sub cheddar cheese
  • 4 tablespoon butter split (can sub olive oil)
  • 1 onion minced
  • 6 cloves garlic minced
  • 1 green bell pepper chopped
  • 8 oz fresh white button mushrooms sliced
  • 1 ts salt
  • 1 ts black pepper

Instructions
 

  • Preheat your oven to 350F. Begin by melting 1 tablespoon of the butter in a large skillet or Dutch oven on medium to medium-high heat. Once the butter has melted add the bite sized chicken pieces and cook for around 5-7 minutes until it is no longer pink and has turned white. Remove the chicken and place on a plate and keep it to the side.
    A red Dutch oven containing pieces of cooked chicken thighs.
  • Bring a large pot of water to the boil, and start cooking your spaghetti according to package directions and cook to al dente. Start Step 3 while you are cooking your spaghetti. Once cooked, drain and place the spaghetti in a 9"x13" casserole or baking dish.
    Cooked spaghetti in a glass casserole dish.
  • Add the remaining 3 tablespoon of butter and once it is melted throw in the minced garlic and onion. Cook for 3 minutes until softened stirring often, and then add the chopped green bell pepper and sliced mushrooms and cook for an additional 5 minutes, again stirring often.
    A Dutch oven containing sliced mushrooms, chopped green bell pepper, and minced onions.
  • Now add the Rotel, cream of chicken condensed soup, Velveeta, and salt and pepper. Stir to combine and cook until the Velveeta melts, approximately 1 minute. Return the chicken back to the skillet or Dutch oven, and stir to combine.
    A Dutch oven containing chicken pieces, green bell pepper, and tomatoes in a creamy cheesy sauce. There is a blue slotted spoon resting in the Dutch oven.
  • Pour the chicken mixture over the spaghetti and stir to combine. Just a heads up...the casserole dish will be very full! Place the dish in your 350F oven, and bake uncovered for 30 minutes.
    A glass casserole dish containing spaghetti, mushrooms, tomatoes, green bell peppers, and chilies in a creamy and cheesy sauce.
  • Place a heaping pile of Texas Chicken Spaghetti on a plate and enjoy!
    A glass casserole dish containing Texas Chicken Spaghetti which is spaghetti in a creamy sauce with tomatoes, mushrooms, chicken green chilies, and green bell peppers.

Notes

You may sub shredded cheddar cheese in this recipe, however I love how Velveeta melts so very smoothly hence why I use it for this homemade chicken spaghetti.
If you'd like to save a little time, you could use rotisserie chicken and save the step of having to cook the chicken.
I like to cut the chicken into bite sized pieces, however you could shred it if you prefer.
Believe it or not, a few dashes of Worcestershire Sauce on this dish add and extra dose of deliciousness!  Your favorite hot sauce wouldn't go amiss either!

Nutrition

Calories: 684kcalCarbohydrates: 73gProtein: 39gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 130mgSodium: 1262mgPotassium: 1130mgFiber: 4gSugar: 12gVitamin A: 806IUVitamin C: 23mgCalcium: 282mgIron: 3mg
Keyword casserole, spaghetti, Texas Chicken Spaghetti
Tried this recipe?Let us know how it was!

Easy Texas Toothpicks Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Texas Toothpicks Recipe!

Breaded and fried pieces of thin sliced jalapeños with a red bowl filled with ranch dressing on the left hand side.

Howdy y'all! I'm a Texan and I'm happy to share with you a terrific food from the Lone Star State. It's the Texas Toothpick, a delicious fried treat to eat, and not something to pick your teeth with. 😅

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What Are Texas Toothpicks?

Texas Toothpicks are basically thin and long strips of jalapeno peppers breaded and then fried to a golden brown perfection.

A few restaurants here in Texas serve TX Toothpicks as appetizers. However if you can't get to a restaurant to enjoy these no worries as they are easy to make at home!

So let me show you what ingredients you will need to make this easy and delicious dish!

🥘 Ingredients

Bowls containing egg, milk, flour, salt and pepper, and garlic and onion powder. There are also 5 whole jalapeños next to the bowls.

You only need a few simple ingredients to make this delicious fried appetizer. They are:

  • Jalapeños - select large jalapeños for this recipe
  • Large Egg
  • Whole milk
  • All purpose flour
  • Salt
  • Black pepper
  • Garlic powder
  • Onion powder
  • Vegetable oil

The perfect partner to these is Ranch dressing. I can't tell you how good these are smothered in Ranch! However, you can substitute your own favorite dressing for Ranch if you like.

Ok, so now I'll go through the easy step by step instructions to make your Texas Toothpicks!

🔪 Instructions

Using a sharp knife, begin by cutting the top off the jalapeños and slice them down the middle lengthwise. Deseed and devein the jalapeños and then cut them into thin long strips. Combine the egg and milk in one shallow bowl, and whisk gently to make an egg wash. In another shallow bowl combine the flour and the seasonings and stir to combine well.

A white bowl containing flour and seasonings and a white bowl containing thin slices of jalapeños. There is also a small red bowl containing an egg and milk.

Dip a jalapeno strip into the egg wash and let the excess run off. Then roll it in the flour mixture. Repeat with each jalapeno strip.

A white bowl containing an egg wash, and a pair of tongs holding a thin slice of jalapeno over the egg wash.
Dip the jalapeno in the egg wash and let the excess run off.
A bowl with seasoned flour and a pair of tongs holding a jalapeno slice above the seasoned flour.
Then dip the jalapeno in the seasoned flour mixture.
Thin slices of jalapeños coated in a seasoned flour on a white plate.
Breaded jalapeno strips ready for frying!

Add vegetable oil to a depth of about 1" in a large cast iron skillet or large skillet. Heat the oil to about 350F and then add a few of the breaded jalapeno strips. You will want to fry these in batches so that you don't have too many strips frying at once. Fry until the jalapeño strips are golden brown which means you now have Texas Toothpicks! Drain on a plate lined with a paper towel and add a pinch of salt to each batch of Texas Toothpicks.

A breaded slice of jalapeno frying in hot oil.

Please note: The length of your frying time will vary according to how hot your oil is.  Mine fried up pretty quickly so it's best just to keep an eye on them while cooking and be prepared to remove them as soon as they turn golden brown.  If your oil is super hot, these can go from golden brown to burnt pretty fast!

Breaded and fried pieces of thin sliced jalapeños with a red bowl filled with ranch dressing on the left hand side.

How To Serve Your Delicious Appetizer!

Breaded and fried pieces of thin sliced jalapeños and a red bowl filled with ranch dressing. Someone is dipping one of the fried jalapeno slices in the ranch dressing.

Enjoy these with ranch dressing as a dipping sauce, or substitute your own favorite dressing. You'll be amazed at how fast these disappear!

I hope you will find this to be one of your most favorite delicious appetizers!

FAQ

What are Texas Toothpicks made of?

Texas Toothpicks are made of thin strips of jalapeno peppers breaded and then fried to a golden brown perfection. They make for a mouthwatering appetizer!

Can Texas Toothpicks be reheated?

Technically these can be reheated, but these are best enjoyed straight out of the hot oil! If you do reheat them, your best option is to reheat in an air fryer for around 3 minutes at 350F. Just be aware that they will most likely be a bit limp and not as crisp as when they come out of the hot oil when cooking them.

What sauces can I serve Texas Toothpicks with?

My favorite sauce to serve with this fried jalapeno appetizer is ranch dressing. However I think mayo would also work well, and why not try guacamole, sour cream, or even bbq sauce?!

Some Other Recipes You May Enjoy!

Here are some other recipes which you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Breaded and fried pieces of thin sliced jalapeños with a red bowl filled with ranch dressing on the left hand side.

Easy Texas Toothpicks Recipe

Grace Stewart
You've got to try this Easy Texas Toothpicks Recipe y'all! Thin slices of jalapeno breaded and fried are called Texas Toothpicks. This great appetizer is perfect served with ranch dressing!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Appetizer
Cuisine American
Servings 4 people
Calories 80 kcal

Equipment

  • large skillet or cast iron pan can also use a deep fat fryer if you prefer

Ingredients
  

  • 5 each jalapeños select large jalapeños and remove the seeds and veins

Egg wash

  • 1 egg select a large egg
  • 2 tablespoon milk use whole milk

Flour and seasonings

  • ½ cup all purpose flour
  • ½ ts salt plus additional
  • ½ ts pepper
  • ½ ts garlic powder
  • ½ ts onion powder

Oil for frying

  • vegetable oil for shallow frying

Dipping sauce

  • Ranch dressing for dipping

Instructions
 

  • Cut the top off the jalapenos and slice them down the middle lengthwise. Deseed and devein the jalapenos and then cut them into thin strips. Combine the egg and milk in one shallow bowl, and whisk gently to make an egg wash. In another shallow bowl combine the flour and the seasonings and stir to combine well.
    White bowls containing flour and an egg wash, and a cutting board topped with thin slices of jalapeños.
  • Dip a jalapeno strip into the egg wash and let the excess run off. Then roll it in the flour mixture. Repeat with each jalapeno strip.
    Thin slices of jalapeños coated in a seasoned flour on a white plate.
  • Add vegetable oil to a depth of about 1" in a large cast iron skillet or large skillet. Heat the oil to about 350F and then add a few of the breaded jalapeno strips. You will want to fry these in batches so that you don't have too many strips frying at once. Fry until the the strips are golden brown which means you now have Texas Toothpicks! Drain on a plate lined with a paper towel and add a pinch of salt to each batch of Texas Toothpicks.
    A breaded slice of jalapeno frying in hot oil.
  • Enjoy these with ranch dressing as a dip, or substitute your own favorite dressing. You'll be amazed at how fast these disappear!
    Breaded and fried pieces of thin sliced jalapeños and a red bowl filled with ranch dressing. Someone is dipping one of the fried jalapeno slices in the ranch dressing.

Notes

Please note that the nutrition information does not include the information for the vegetable oil or the ranch dressing.  Apologies for any inconvenience that this may cause.
The length of your frying time will vary according to how hot your oil is.  Mine fried up pretty quickly so it's best just to keep an eye on them while cooking and be prepared to remove them as soon as they turn golden brown.  If your oil is super hot, these can go from golden brown to burnt pretty fast!

Nutrition

Calories: 80kcalCarbohydrates: 13gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gTrans Fat: 0.01gCholesterol: 42mgSodium: 310mgPotassium: 56mgFiber: 1gSugar: 1gVitamin A: 86IUVitamin C: 2mgCalcium: 20mgIron: 1mg
Keyword fried appetizer, jalapenos, ranch dressing, texas toothpicks
Tried this recipe?Let us know how it was!

How To Make Delicious Balsamic Onions

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about How To Make Delicious Balsamic Onions!

I love red onions and enjoy experimenting with different ways to enjoy them. Baking them with balsamic vinegar, the king of vinegars, may just be my favorite way with red onions. I'll wager a bet that you will love this way of cooking them as well!

Why You Will Love This Easy Recipe!

You will love this dish because:

  • Turning raw red onions into tender, tangy and sweet onions is easy and purely deliciously delightful!
  • This recipe uses simple ingredients easily found at your local grocery store.
  • Baked red onions with balsamic vinegar makes for an easy side dish, antipasto, or a great addition to pasta or even burgers.

So now let me show you what ingredients you'll need for this red onion recipe!

🥘 Ingredients

A red onion, and small bowls filled with balsamic vinegar, olive oil, sugar, salt and pepper.

You'll need the following ingredients for this easy recipe:

  • Large red onion (sliced into 8 wedges)
  • Olive oil
  • Balsamic vinegar - I've used regular store bought balsamic vinegar in this recipe; please see notes below about authentic and genuine Balsamic Vinegar
  • Salt
  • Black pepper
  • Sugar (can use white sugar or brown sugar) - we'll just add a little sugar to enhance the natural sugars in the red onion

Six basic ingredients to sweet and tangy onion heaven!

Balsamic Vinegar and D.O.P.

Balsamic vinegars vary in quality and quality makes a huge difference when using balsamic. Therefore, try to use the best quality balsamic that you can.

Having said that, super high end true balsamic vinegars, such as a 25 Year Balsamic Vinegar of Modena by Alma Gourmet, with the D.O.P. designation, are very thick and are best used sparingly. If you are fortunate to have a quality balsamic such as this one, you won't need as much as ¼ cup of vinegar called for in this recipe. 😄 

The D.O.P. stands for "Denominazione d' Origine Protetta" or "Protected Designation of Origin" in English. It is like a certificate of authenticity so that when you see this label you know you are buying a product that meets certain strict criteria as set forth by governmental organizations. An article by TheChefAndTheDish.com called "What is DOP? Understanding Italian Food Labels" is a great reference and does a deep dive into what D.O.P is and is a great read!

🔪 Instructions

Preheat your oven to 350F. Peel the onion and then cut off the ends. Cut the onion in half (from stem to root end), and then cut each half into 4 wedges to make a total of 8 wedges. Place the sliced onions in a single layer in a baking dish.

Whisk the balsamic vinegar, olive oil, sugar, salt and pepper in a small bowl.

A casserole dish with 8 wedges of raw red onions.
Cut the onion into 8 wedges.
A casserole dish containing wedges of raw red onions, and a small bowl with balsamic vinegar with a whisk.
Whisk the remaining ingredients in a small bowl.

Pour the whisked mixture as evenly over the onions as you can. Cover the dish with aluminum foil, then bake at 350F for 20 minutes.

Red onion wedges and balsamic vinegar in a casserole dish.

After 20 minutes, remove the foil and place the baking dish back in the oven for another 20 minutes. Toss the tender onions around in the sauce, and then get ready to enjoy your delicious balsamic onions!

A casserole dish containing roasted red onions in balsamic vinegar and seasoned with salt and pepper.

How To Serve Your Balsamic Onions

These balsamic onions are wonderful stirred into pasta or great as a topping for burgers!  

A casserole dish containing roasted red onions in balsamic vinegar and seasoned with salt and pepper.

They are also perfect as a side dish to accompany your favorite main dishes, or as an antipasto.

There is a printable recipe card below. If you make this dish I'd love to know how it turns out for you! I'd be honored if you left a star rating and your comments to let me and others know what a great recipe this is. 😊

FAQ

How long do red onions need to be cooked in the oven?

The amount of time to cook red onions in the oven will vary according to the temperature you cook them at. In this recipe, bake sliced onions at 350F for around 40 minutes for tender and delicious red onions!

How do I store any leftover baked balsamic onions?

Store any leftover baked balsamic onions in an airtight container in your refrigerator, and consume within 3 days.

How do you cut an onion for the oven?

There are several ways you can cut an onion for baking in the oven. You can simply cut them in half, or cut them into 4 or 8 wedges, as we do in this recipe. Thick or thin slices are also acceptable!

Some Other Recipes You May Enjoy!

Here are some other recipes which you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A casserole dish containing roasted red onions in balsamic vinegar and seasoned with salt and pepper.

Delicious Balsamic Onions

Grace Stewart
Red onions roasted with balsamic vinegar is a sweet and tangy delight! Super easy to make, this may become your new favorite way to cook red onions!
Print Recipe Pin Recipe
Prep Time 3 minutes
Cook Time 40 minutes
Total Time 43 minutes
Course accompaniment, antipasto, Side Dish
Cuisine Italian
Servings 6 servings
Calories 38 kcal

Equipment

  • baking dish

Ingredients
  

  • 1 red onion select a large red onion
  • 1 tablespoon olive oil
  • ¼ cup balsamic vinegar try to use the best quality balsamic that you can
  • ⅛ ts salt
  • ⅛ ts pepper
  • ¼ ts sugar can use white or brown sugar

Instructions
 

  • Preheat your oven to 350F. Peel the onion and then cut off the ends. Cut the onion in half (from stem to root), and then cut each half into 4 wedges to make a total of 8 wedges. Place the sliced onions in a single layer in a baking dish.
    A casserole dish with 8 wedges of raw red onions.
  • Whisk the balsamic vinegar, olive oil, sugar, salt and pepper in a small bowl.
    A casserole dish containing wedges of raw red onions, and a small bowl with balsamic vinegar with a whisk.
  • Pour the whisked mixture as evenly over the onions as you can. Cover the dish with aluminum foil, then bake at 350F for 20 minutes.
    Red onion wedges and balsamic vinegar in a casserole dish.
  • After 20 minutes, remove the foil and place the baking dish back in the oven for another 20 minutes. Toss the tender onions around in the sauce, and then get ready to enjoy your delicious balsamic onions!
    A casserole dish containing roasted red onions in balsamic vinegar and seasoned with salt and pepper.

Notes

These balsamic onions are wonderful stirred into pasta or great as a topping for burgers!  
They are also perfect as a side dish to accompany your favorite main dishes, or as an antipasto.
Buon appetito! 

Nutrition

Calories: 38kcalCarbohydrates: 4gProtein: 0.3gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gSodium: 52mgPotassium: 39mgFiber: 0.3gSugar: 3gVitamin A: 0.5IUVitamin C: 1mgCalcium: 7mgIron: 0.1mg
Keyword balsamic vinegar, easy recipe, onions, red onions
Tried this recipe?Let us know how it was!

Easy Italian Mushroom Salad Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Italian Mushroom Salad Recipe which you will just love!

A white bowl containing sliced mushrooms with garlic, red pepper flakes, and minced Italian parsley.

Are you a mushroom lover like I am? If so, you've GOT TO TRY this amazing mushroom recipe, made with fresh mushrooms!

I discovered Mushroom Salad, which I have fallen in love with, in a gem of a book called 365 Easy Italian Recipes by Rick Marzullo O'Connell. I've adapted this no cook mushroom recipe you find here from Mr. O'Connell's book and am so excited to share this with you!

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What Is Italian Mushroom Salad?

Italian mushroom salad is a brilliant antipasto made with raw mushrooms coated with a light dressing of lemon juice and olive oil.

Antipasto, which translates to "before the pasta," is similar to an appetizer, or is considered the first course of an Italian meal.

They are like tidbits served to stimulate or whet your appetite for what is to come.

This dish is a cold mushroom salad and has an earthy taste to it. It is garnished with fresh herbs and garlic.

So let me tell you what ingredients you will need to make this super easy salad, which is ready in 10 minutes!

🥘 Ingredients

A white bowl with sliced mushrooms, and small bowls containing parsley, oregano, lemon juice, olive oil, minced garlic, and salt, pepper, and red pepper flakes.

You only need a few simple ingredients to make this salad. All the ingredients are easily found at your local grocery store. The ingredients you will need are:

  • Fresh white button mushrooms - slice these as thinly as you can for best results
  • Fresh garlic
  • Fresh parsley
  • Fresh oregano
  • Olive oil
  • Lemon juice
  • Salt
  • Black pepper
  • Red pepper flakes
  • Parmesan cheese (optional)

Fresh herbs elevate this Italian dish into something very special. And I love a bit of extra spice, so have included some red pepper flakes. However, if you prefer to leave them out it's perfectly fine. 😊

I didn't include Parmesan cheese in my recipe, however some grated Parmesan cheese sprinkled over this salad would be divine!

🔪 Instructions

All you need to do to prepare this dish is rinse and clean, and then thinly slice the mushrooms. I recommend slicing them as thin as possible as they become almost ethereal when sliced this way. Combine all the ingredients in a mixing bowl, except for the mushrooms, and stir to combine.

Then add the mushrooms and toss to coat.

A white bowl containing sliced mushrooms with garlic, red pepper flakes, and minced Italian parsley. There is a yellow spoon with a wooden handle in the bowl.

Taste and add additional salt, pepper, and/or red pepper flakes if desired.

If you have some Parmesan cheese sprinkle some over the salad for extra deliciousness!

Buon appetito!

How To Serve This Italian Mushroom Salad

A white bowl containing sliced mushrooms with garlic, red pepper flakes, and minced Italian parsley.

This raw mushroom salad is ready to enjoy immediately. However, you can also refrigerate it in an airtight container and allow the mushroom salad to marinate for a few hours. During this time, the mushrooms will give off some delicious juices.

So this Italian mushroom salad can be served as an antipasto, or as Mr. O'Connell suggests, served with grilled meats or over steak.

I personally like to serve it as part of a green salad, to which I like to drizzle some of the juices from the mushroom salad over.

I hope you will partake of the delights of this Italian Mushroom Salad soon! Buon appetito!

FAQ

How can I store this fresh Italian mushroom salad?

Store this mushroom salad in an airtight container in your refrigerator, and consume within 2-3 days.

Do mushrooms need to be cooked before eating them?

Most store bought mushrooms can be eaten raw and do not have to be cooked. An exception is the shiitake mushroom. Please note I am not referring to mushrooms picked while foraging in the wild.

What is the best mushroom to use for this Italian cold mushroom salad?

White button mushrooms, on the smallish side, are the best mushrooms to use for this dish.

Some Other Recipes You May Enjoy!

Here are some other recipes which you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A white bowl containing sliced mushrooms with garlic, red pepper flakes, and minced Italian parsley.

Easy Italian Mushroom Salad Recipe

Grace Stewart (adapted from and inspired by Rick Marzullo O'Connell's Recipe for "Mushroom Salad" from "365 Easy Italian Recipes""
This Easy Italian Mushroom Salad Recipe is absolutely delicious and can be ready in about 10 minutes! Mushroom lovers will fall head over heels for this salad, which makes a great side dish or accompaniment to your favorite grilled meats!
Print Recipe Pin Recipe
Prep Time 9 minutes
Combining the ingredients 1 minute
Total Time 10 minutes
Course accompaniment, antipasto, Side Dish, vegetable side dish
Cuisine Italian
Servings 6 people
Calories 64 kcal

Ingredients
  

  • 8 oz mushrooms select whole white mushrooms for use in this recipe and slice them thinly
  • 2 cloves garlic minced; can adjust the amount to your tastes
  • 2 tablespoon parsley minced; I used fresh Italian parsley
  • ½ tablespoon oregano minced; I used fresh oregano
  • 2.5 tablespoon olive oil
  • 1.5 tablespoon lemon juice
  • ¼ ts salt plus additional to taste
  • ¼ ts pepper plus additional to taste
  • ¼ ts red pepper flakes plus additional to taste
  • Parmesan cheese optional, to taste

Instructions
 

  • Rinse and thinly slice the mushrooms. Combine all the ingredients in a mixing bowl, except for the mushrooms, and stir to combine. Then add the mushrooms and toss to coat.
    A white bowl containing sliced mushrooms with garlic, red pepper flakes, and minced Italian parsley. There is a yellow spoon with a wooden handle in the bowl.
  • Taste and add additional salt, pepper, and/or red pepper flakes if desired. Buon appetito! If you have some Parmesan cheese sprinkle some over the salad for extra deliciousness!
    A white bowl containing sliced mushrooms with garlic, red pepper flakes, and minced Italian parsley.

Notes

Serve this as a side dish to accompany your favorite mains or as an antipasto.
I didn't include Parmesan cheese in my recipe, however some grated Parmesan cheese sprinkled over this salad would be divine!
You can enjoy this immediately, or refrigerate and allow to marinate for a few hours.  It's all good!

Nutrition

Calories: 64kcalCarbohydrates: 2gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 101mgPotassium: 142mgFiber: 1gSugar: 1gVitamin A: 132IUVitamin C: 4mgCalcium: 12mgIron: 0.5mg
Keyword antipasto, Italian side dish, mushroom salad, mushrooms
Tried this recipe?Let us know how it was!

Easy Low Sodium Chicken Stock Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Low Sodium Chicken Stock Recipe!

A glass jar containing homemade chicken stock.

There is almost nothing better than a homemade chicken stock. Making your own stock is extremely satisfying and incredibly useful. Here I'll show you how to make a chicken stock with a rich flavor that is also low sodium that you can use in your favorite recipes!

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Why You Will Want To Make This No Added Salt Chicken Stock!

Homemade chicken stock is far superior to store bought stock. You'll want to make this homemade no added salt chicken stock because:

  • This chicken stock is made with a whole chicken which includes the chicken bones and the meat. The resulting stock is rich and delicious with natural flavors, and perfect for use in all your favorite homemade meals!
  • You can control the amount of salt. In this recipe we will not add any salt so if you are on a low sodium diet or trying to consume less sodium in your diet, this stock is perfect for you.
  • Making this stock is super easy! There's a tiny bit of prep, but it's mostly hands off after you throw all the ingredients into your stockpot
  • Chicken stock is good for you! Our stock will contain collagen protein which seeps out of the bones during the long period of time that it will take to make the stock. The collagen is good for your immune system, so enjoying this stock should help our health! (Source is WomensHealthMag.com)

There is EVERYTHING to love about making your own low sodium chicken stock so let me show you what you'll need!

🥘 Ingredients

A whole uncooked chicken on a white plate. There is a wooden cutting board with celery, carrots, onions, bay leaves and peppercorns on it.

You only need 6 ingredients (plus water) to make this wonderful homemade chicken stock. They are:

  • Whole chicken - select one approximately 4 pounds in weight
  • Large celery rib
  • Large Carrots
  • Onion
  • Bay leaf
  • Black pepper (use black peppercorns)
  • Cold Water

I love that this low sodium chicken stock can be made with just a few simple ingredients that are easily found at your local grocery stores.

So now allow me to show you how easy it is to make this flavorful stock!

🔪 Instructions

Begin by rinsing the vegetables to prepare them for use. Quarter the onion, chop the celery and carrot into 3 or 4 equal pieces.

Remove any giblets that come with the chicken, and place the whole chicken in a large stockpot. Add the rest of the ingredients (carrot, celery, onion, bay leaves, and black peppercorns) to the stockpot and then add water so that the stockpot is ¾ full. The water should be enough to cover all of the ingredients in the stockpot.

A large stockpot containing water and onions, celery, bay leaf, carrots, chicken, and peppercorns are visible.

Place the stockpot on a high heat on your stove and bring this to the boil. Watch for the scum to form as the contents heat up. Use a skimmer spoon to skim off the scum as it surfaces. Continue to remove the scum until no more scum is being produced.

A large stockpot containing water and onions, celery, bay leaf, chicken, and peppercorns are visible. There is scum forming at the top.
Scum will form as the contents heat up.
A large stockpot containing water and onions, celery, and peppercorns are visible. There is scum at the top and a strainer spoon is scooping up some of the scum.
Remove the scum with a skimmer spoon.

Now lower the heat to a simmer, cover the pot, and then simmer on a low heat for 4 hrs.

A large stockpot containing water and onions are visible in the water. There is someone holding the lid for the stockpot just over the pot.
Cover the stockpot when simmering.
A time setting of 4:00 hrs with the words bake, start, and cancel/off visible.
Simmer for 4 hrs, covered.

At last your stock is ready! Remove all the solids from the stockpot using the skimmer spoon or other kitchen utensils, or use a large strainer to strain the stock from the stockpot.

Homemade chicken stock in a large stockpot. There is a strainer spoon containing cooked celery, onions, and carrots that is closer to the camera and the large pot is in the background.
Remove the solids from the stockpot.
Homemade chicken stock in a large stockpot. There is a blue spoon containing some of the stock which is closer to the camera and the large pot is in the background.
Look at your delicious and rich chicken stock!

Your beautiful and delicious stock is now ready for use!

A Few Notes About Your Low Sodium Chicken Stock

A plastic container with homemade chicken stock.

The amount of stock will vary but typically you should expect around 6-7 cups of stock, but could be a little less. 

Cool the stock to room temperature prior to refrigerating for later use.  Store cooled stock in an airtight container. I typically use glass mason jars or large plastic containers that used to contain yogurt that I recycle.

After refrigerating for a few hours, you will notice a layer of chicken fat that forms on the top.  You can remove this solidified fat and discard, or save it for use in cooking!  

A glass with a layer of chicken fat on top of refrigerated chicken stock.

When refrigerated the stock will seem gelatinous.  This is normal, and all you have to do is heat it up for use.

A glass jar containing homemade chicken stock.

Here are some recipes for soups that this stock would be perfect for:

This recipe is the recipe that keeps on giving! You still have all of the chicken! The meat from the chicken will be tender and delicious and you can use it for any number of recipes!  I actually make this on a weekly basis for my dog Toby. He gets the chicken, the carrots and celery, and of course, the chicken stock. 🐶

Cooked chicken which has been broken up so you can see some of the bones and the meat, and some cooked onions and carrots.

So whether you are watching your sodium intake, are on a low salt diet, or just need a delicious stock with much flavor, you'll love this homemade low sodium chicken stock!

FAQ

What is the difference between chicken broth and chicken stock?

The main difference between chicken broth and chicken stock is that chicken broth is prepared without bones, and chicken stock uses bones in its preparation.

Does homemade chicken stock have less sodium than store bought?

Homemade chicken stock typically has less sodium than store bought. Making the stock yourself is a great way to control the amount of sodium in your stock!

Can I freeze chicken stock?

You can freeze chicken stock in a freezer bag, or in ice cube trays. When the chicken stock cubes have frozen in the ice cube tray, you can store the frozen stock cubes in a freezer bag for ease of use.

Some Other Recipes You May Enjoy!

Here are some other recipes that you may enjoy:

Join Me On A Fun Food Journey!

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Cheers!

Grace

A glass jar containing homemade chicken stock.

Easy Low Sodium Chicken Stock Recipe

Grace Stewart
This Easy Low Sodium Chicken Stock Recipe takes a bit of time but is so very worth it! You'll be rewarded with a rich and delicious stock which is perfect for gravies or soups, or just sipping!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course basic ingredient, stock
Cuisine American
Servings 14 ½ cup servings
Calories 195 kcal

Equipment

Ingredients
  

  • 4 lb whole chicken
  • 2 each bay leaves
  • 1 carrot select a large carrot and chop it into 3 or 4 equal pieces without peeling it
  • 1 onion quartered; no need to peel
  • 1 celery rib select a large celery rib and chop it into 3 or 4 equal pieces
  • ½ ts black peppercorns
  • water enough to fill ¾ of the stockpot and cover the chicken and other ingredients

Instructions
 

  • Rinse the vegetables and prepare them for use. Quarter the onion, chop the celery and carrot into 3 or 4 equal pieces.
    A whole uncooked chicken on a white plate. There is a wooden cutting board with celery, carrots, onions, bay leaves and peppercorns on it.
  • Remove any giblets that come with the chicken, and place the whole chicken in the stockpot. Add the rest of the ingredients (carrot, celery, onion, bay leaves, and black peppercorns) to the stockpot and then add water so that the stockpot is ¾ full. The water should be enough to cover all of the ingredients in the stockpot.
    A large stockpot containing water and onions, celery, bay leaf, carrots, chicken, and peppercorns are visible.
  • Place the stockpot on a high heat on your stove and bring this to the boil. Watch for the scum to form as the contents heat up. Use a skimmer spoon to skim off the scum as it surfaces. Continue to remove the scum until no more scum is being produced.
    A large stockpot containing water and onions, celery, bay leaf, chicken, and peppercorns are visible. There is scum forming at the top.
  • Now lower the heat to a simmer, cover the pot, and then simmer on a low heat for 4 hrs.
    A large stockpot containing water and onions are visible in the water. There is someone holding the lid for the stockpot just over the pot.
  • At last your stock is ready! Remove all the solids from the stockpot using the skimmer spoon or other kitchen utensils, or use a large strainer to strain the stock from the stockpot.
    Homemade chicken stock in a large stockpot. There is a strainer spoon containing cooked celery, onions, and carrots that is closer to the camera and the large pot is in the background.
  • Your beautiful and delicious stock is now ready for use!
    Homemade chicken stock in a large stockpot. There is a blue spoon containing some of the stock which is closer to the camera and the large pot is in the background.

Notes

The amount of stock will vary but typically you should expect around 6-7 cups of stock, but could be a little less. 
Cool the stock prior to refrigerating.  After refrigerating for a few hours, you will notice a layer of fat that forms on the top.  You can remove this and discard, or save it for use in cooking!  
When refrigerated the stock will seem gelatinous.  This is normal, and all you have to do is heat it up for use.
The meat from the chicken will be tender and delicious and you can use it for any number of recipes! 

Nutrition

Calories: 195kcalCarbohydrates: 2gProtein: 16gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 65mgSodium: 66mgPotassium: 203mgFiber: 0.4gSugar: 1gVitamin A: 1156IUVitamin C: 3mgCalcium: 16mgIron: 1mg
Keyword chicken stock, low sodium stock, stock
Tried this recipe?Let us know how it was!

Easy Creamy Chicken and Leeks Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Creamy Chicken and Leeks Recipe!

Chicken cooked with leeks in a cream sauce in a cast iron pan. There is a blue silicone spoon resting in the pan.

Leeks are the national vegetable of Wales and I love them! If you are also a leek lover, you have come to the right place!

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Why You Will Want To Make This Leek Recipe!

This Easy Creamy Chicken and Leeks recipe is a totally delicious way to enjoy leeks. You'll adore this restaurant worthy recipe and dish because:

  • It's absolutely delightful! You'll enjoy moist chicken enveloped with a creamy and mustardy sauce and surrounded by tender and tasty leeks!
  • This dish is perfect for a busy weeknight as it's quick and easy to make. You can have dinner on the table in about 30 minutes (prep time is about 10 minutes and cook time 20 minutes). It's also special enough to serve for your Sunday suppers!
  • You'll bask in the rave reviews your family will give you when you make this dish!

So now let me show you what ingredients you will need for this fab dish!

🥘 Ingredients

A white bowl filled with sliced leeks and onions, and another white bowl containing seasoned chicken breasts. Small bowls containing chicken broth, garlic, olive oil, mustard, butter, wine, and heavy cream.

This recipe uses simple ingredients easily found at your local grocery store. The ingredients you will need for this chicken dish are:

  • Chicken breasts - if the chicken breasts you purchase are large, I recommend that you cut them horizontally into even pieces to get them on the thinner side for use in this recipe
  • Leeks - we'll use the tender light green and white portions of the leeks. You'll need either one large leek or 2-3 small or medium leeks for use in this recipe
  • Olive oil
  • Butter - I used salted butter but you can sub unsalted butter
  • Fresh garlic cloves
  • Onion
  • Dry white wine
  • Chicken broth or chicken stock
  • Salt
  • Black Pepper
  • Mustard - I used Dijon but whole grain mustards would also work well in this recipe; The addition of mustard helps give this dish amazing flavor
  • Heavy cream

I have used chicken breasts for this recipe, however you could sub boneless skinless thighs if you prefer. Skin-on chicken thighs are not the best option for this recipe. 

Optionally you could also add a little lemon juice or lemon zest to this dish to add a little brightness.

Ok now I'll guide you step by step in making this creamy chicken and leeks recipe!

🔪 Instructions

Prepare The Leeks

Let's begin by preparing the leeks. Leeks typically have a lot of dirt in them! You'll need to be sure to clean leeks well before use. In this recipe we are only using the bottom white parts and light green parts (on the stalk) of the leek, which are more tender than the top dark green parts.

The best way to clean them is to slice the leek lengthwise but keep the layers together (don't slice all the way through). Once it's open like this, it makes it easier to rinse the leek clean of all dirt. After cleaning the leek cut across widthwise or chop them for use.

Leeks that have been peeled back to show grit that needs to be cleaned and a knife in the background.
Rinse the dirt from the leeks.
Leeks on a wooden cutting board. Some of the leeks have been sliced into half moon shapes.
Slice the leeks for use in this recipe.

Prepare and Brown the Chicken

Chicken breasts can be absolutely HUGE! If you the ones you bought are large, it's best to cut them horizontally into even pieces to get them on the thin side for this recipe. The chicken cooks much quicker when it is thin.

Season chicken with salt and pepper. Set a large pan on your stove on medium-high heat, and add 1 tablespoon of butter and 1 tablespoon of olive oil. Once the butter has melted and the mixture is hot, add the chicken to the pan and cook each side for around 3-4 minutes to brown the chicken. Then remove the golden brown chicken from the pan and set it aside. We will finish cooking the chicken in a later step.

Browned pieces of chicken breast seasoned with pepper cooking in a cast iron pan.

Sauté The Garlic, Onion, And Leeks

Reduce the heat to medium heat and add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil. Now add the garlic and onion and stir constantly, for around 1 minute. Watch so that the garlic browns but does not burn. You may need to remove the pan from the heat for a bit if the garlic starts to burn.

Add the wine to deglaze and scrape up any browned bits you may find at the bottom of the pan at this time. Let the wine reduce to about half for around 30 seconds or so.

Sliced onion and minced garlic in melted butter and olive oil cooking in a cast iron pan.
Sauté the garlic and onion
Sliced onion and minced garlic in melted butter and olive oil cooking in a cast iron pan. There is a blue silicone utensil in the top left of the picture resting on the pan.
Then add wine to deglaze

Now add the leeks to the pan and sauté for 2 minutes, then add the chicken broth.

Sliced leeks cooking in broth in a cast iron pan.

The Return Of The Chicken

We're almost ready to enjoy this great meal!

Return the chicken pieces to the pan then add the mustard. Stir the mustard in, and then cook for 5 minutes, still on a medium heat. If the dish looks too dry, add additional chicken broth to your liking. The chicken will finish cooking during this time.

Chicken breast pieces cooking in broth in a cast iron pan with leeks and a dollop of mustard.

Turn off the heat, and then stir in the cream. As with the broth, feel free to add additional cream to your liking.

Chicken cooked with leeks in a cast iron pan. There is a blue silicone utensil on the top left and someone holding a small bowl with heavy cream poised over the chicken.

Taste the sauce, and add additional salt and pepper if needed. Your delicious and easy chicken with leeks is now ready to enjoy!

Chicken cooked with leeks in a cream sauce in a cast iron pan.

A full printable recipe card can be found below!

Suggestions For Serving Your Creamy Chicken and Leeks!

Chicken cooked with leeks in a cream sauce in a cast iron pan. There is a blue silicone spoon resting in the pan.

It's time to enjoy your mouthwatering creamy chicken and leeks! This dish is PERFECT served with rice or mashed potatoes to soak up the sauce. Crusty bread and a simple green salad would be great as well!

Savor the lovely delicate flavor of the leeks and the wonderful tender and moist chicken.

I hope this might become your new favorite chicken recipe! Bon appetit!

FAQ

Do you eat the green part of leeks?

The dark green part of leeks is tough and not great for eating. You can save the dark green leaves for use in making vegetable stocks. The white and light green parts of the leek are suitable for eating and totally delicious!

What meat pairs well with leeks?

Chicken is the perfect accompaniment to leeks, as in this recipe!

What flavor do leeks add?

Leeks add a somewhat sweet onion flavor to dishes, but they are milder than onions.

Some Other Recipes You May Enjoy!

Here are some other recipes that you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Chicken cooked with leeks in a cream sauce in a cast iron pan. There is a blue silicone spoon resting in the pan.

Easy Creamy Chicken and Leeks Recipe

Grace Stewart
This Easy Creamy Chicken and Leeks Recipe makes for a perfect weeknight dinner! If you love leeks you will absolutely adore this dish!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 426 kcal

Equipment

  • 1 large pan preferably cast iron

Ingredients
  

  • 1.5 lb chicken breasts if they are large, cut them in half horizontally into 2 even pieces; it's ideal to have 4 chicken breasts for this dish for 4 servings
  • ½ lb leek 1 large leek will yield around ½ lb for this recipe or you may need 2-3 small leeks; slice the white and light green tender parts widthwise into circular shapes or half moon shapes
  • 2 tablespoon olive oil split
  • 2 tablespoon butter split
  • 5 cloves garlic minced
  • ¼ onion sliced thinly
  • ¼ cup white wine use a dry white wine such as Chardonnay
  • ¾ cup chicken broth or chicken stock may add extra for a more saucy dish
  • ¼ ts salt plus additional to taste
  • ¼ ts pepper plus additional to taste
  • 1 tablespoon mustard I used Dijon but feel free to use any mustard you like, and by all means add more than 1 tablespoon if you prefer!
  • ½ cup heavy cream may add extra for a creamier and saucier dish

Instructions
 

  • Season the chicken with salt and pepper. Set a large pan on your stove on medium-high heat, and add 1 tablespoon of butter and 1 tablespoon of olive oil. Once the butter has melted and the mixture is hot, add the chicken to the pan and cook each side for around 3-4 minutes to brown the chicken. Then remove the chicken from the pan and set it aside. We will finish cooking the chicken in a later step.
    Browned pieces of chicken breast seasoned with pepper cooking in a cast iron pan.
  • Reduce the heat to medium and add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil. Now add the garlic and onion and , stirring constantly, for around 1 minute. Watch so that the garlic browns but does not burn. You may need to remove the pan from the heat for a bit if the garlic starts to burn.
    Sliced onion and minced garlic in melted butter and olive oil cooking in a cast iron pan.
  • Add the wine to deglaze and scrape up any browned bits at this time. Let the wine reduce to about half for around 30 seconds or so.
    Sliced onion and minced garlic in melted butter and olive oil cooking in a cast iron pan. There is a blue silicone utensil in the top left of the picture resting on the pan.
  • Add the leeks to the pan and sauté for 2 minutes, then add the chicken broth.
    Sliced leeks cooking in broth in a cast iron pan.
  • Return the chicken to the pan then add the mustard. Stir the mustard in, and then cook for 5 minutes, still on a medium heat. During this time if the dish looks too dry, add additional chicken broth to your liking.
    Chicken breast pieces cooking in broth in a cast iron pan with leeks and a dollop of mustard.
  • Turn off the heat, and then stir in the cream. As with the broth, feel free to add additional cream to your liking.
    Chicken cooked with leeks in a cast iron pan. There is a blue silicone utensil on the top left and someone holding a small bowl with heavy cream poised over the chicken.
  • Taste the sauce, and add additional salt and pepper if needed. Your delicious and easy chicken with leeks is now ready to enjoy!
    Chicken cooked with leeks in a cream sauce in a cast iron pan.

Notes

Feel free to add extra broth or cream while cooking if you prefer a saucier and/or creamier dish.
Optionally you could also add a little lemon juice or lemon zest to this dish to add a little brightness.
This is perfect served with rice or mashed potatoes.
Bon appetit!

Nutrition

Calories: 426kcalCarbohydrates: 12gProtein: 39gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 143mgSodium: 426mgPotassium: 850mgFiber: 1gSugar: 4gVitamin A: 1449IUVitamin C: 11mgCalcium: 85mgIron: 2mg
Keyword chicken breasts, chicken with leeks, leeks
Tried this recipe?Let us know how it was!

Delicious Indian Fried Mackerel Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about a Delicious Indian Fried Mackerel Recipe!

Several small mackerel which were pan fried with Indian spices and garnished with curry leaves, lime wedges, and cilantro.

The delights of Indian cuisine go beyond curries. One such delight is the mackerel fish fry. In this fish fry we will marinate fresh mackerel in a vinegar based marinade with delicious spices, and shallow fry in a little oil until the fish is a beautiful golden brown.

So allow me to tell you a little bit about Indian mackerel and why we should eat this delicious fish!

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What Is Indian Mackerel?

Indian mackerel is also known by these names in India: bangada, bangda, and ayla, or ayala, among other names. It is a species of mackerel in the scombrid family and is mainly found in the Indian and West Pacific oceans, and surrounding seas (per Wikipedia).

It's a beautiful oily fish with a shiny and silver skin that is rich in Omega-3 fatty acids. The taste is fairly mild, and this fish is just wonderful when pan fried, as in this recipe.

Why Should I Make This Recipe?

If you love fish, then try making this Indian Fried Mackerel Recipe! This recipe is:

  • Easy! All you will need to do is make a simple marinade and allow the mackerel to marinate for 30 minutes, and then pan fry and you're ready to enjoy it!
  • Quick! After marinating the fish, it should take around 5 minutes to shallow fry it.
  • Delicious! The marinade is a mixture of spicy and salty flavors, which impart a marvelous taste to the mackerel.

Is your appetite whetted for this fried mackerel? If so, please read on to find out what ingredients you will need to make this dish!

🥘 Ingredients

Several small mackerel in a white bowl, and small bowls filled with olive oil, garam masala and cumin, salt, ginger garlic paste, turmeric, red chili powder, vinegar, and besan flour.

Here are the ingredients you will need to make this delicious mackerel fish fry:

  • Indian mackerel - I purchased cleaned and gutted frozen mackerel from my local Indian/Pakistani store which I defrosted prior to using
  • Olive oil - can substitute coconut oil (more traditionally used) or vegetable oil
  • Salt
  • Turmeric powder
  • Ginger garlic paste - do not use minced ginger/garlic as it will not give you best results and is not appropriate for this recipe
  • Indian red chili powder
  • Garam masala
  • Cumin powder
  • Vinegar
  • Besan gram flour - this will be almost like a batter and will help give us a little crispy texture when frying

Garnishes include:

Small bowls filled with curry leaves, lime wedges, and cilantro.
  • Lime - a squeeze of lime over the cooked mackerel is delightful!
  • Curry leaves - optional garnish
  • Cilantro - optional garnish

Now I'll guide you with step-by-step instructions as to how to make this simple recipe!

🔪 Instructions

It's super easy and quick to make this mackerel recipe! I am using cleaned and gutted mackerel for this recipe.

Prepare The Mackerel

Begin by preparing the fish. Rinse the mackerel and pat dry using paper towels. Cut several slits into the flesh on each side of the mackerel.

By the way, if you like you can remove any protruding fish bones with a pair of tweezers if you like.

Someone using a paper towel to pat dry mackerel.
Pat the fish dry with paper towels.
Uncooked mackerel on a cutting board. There is a knife opening a slit that has been cut into the flesh of one of the fish, and a pair of tweezers.
Score the fish with a sharp knife.

Sprinkle both sides and the inside with a mixture of ½ ts salt and ½ ts turmeric and set it aside while you make the marinade.

Uncooked mackerel coated with salt and turmeric in a white bowl.

Make The Marinade

Combine the ginger garlic paste, vinegar, red chili powder, ½ ts turmeric and ½ ts salt, garam masala and cumin in a small bowl and stir to combine.

Coat the fish with the marinade. It's easiest to use your hands to do this. Coat both sides as well as the inside of the mackerel, and make sure that the marinade goes into the slits in the flesh which you have made. Cover and leave to marinate for 30 minutes in your fridge.

A glass bowl filled with an Indian spice masala sauce and a spoon containing some of the sauce.
Uncooked mackerel coated in Indian spices.

Fry The Mackerel

After 30 minutes remove the fish from your fridge. Add ¼ cup of besan gram flour to a plate, and coat the fish with the besan on both sides.

Mackerel which have been coated with Indian spices and besan flour in a white bowl.

Heat the oil in a large pan on a medium-high heat. Once the oil is shimmering, add the mackerel to the pan and fry each side for 2-3 minutes or until the fish has browned nicely. You'll want to check it 2 minutes in (on each side) to make sure it's not burning. Nudge the fish before trying to turn it over. If it doesn't move easily, it is not ready to turn and you should allow it to cook a little longer before checking it.

Mackerel coated with Indian spices and besan flour frying in oil in a cast iron pan.
Mackerel which were coated in Indian spices being pan fried in a cast iron pan. They have turned brown and crispy.

Once the fish has finished cooking, drain them on a paper towel lined plate. Now it's time to enjoy the fruits of your labor!

Mackerel which has been browned after being fried that have been placed on paper towels to absorb oil.

Enjoy Your Indian Fried Mackerel!

Several small mackerel which were pan fried with Indian spices and garnished with curry leaves, lime wedges, and cilantro.

Get ready to enjoy this wonderful taste of Indian cuisine! Garnish with lime wedges, cilantro, and/or curry leaves, and enjoy your delicious Indian Fried Mackerel! Be sure to squeeze some lime juice over the fish for maximum enjoyment!

This flavorful mackerel is perfect served with some basmati rice as part of your main meal. Or it's delightful served as a side dish to accompany other dishes such as Indian Spiced Green Lentils.

I hope you will make plans to savor this delicious fish soon!

FAQ

What is mackerel called in India?

Indian mackerel is also known by these names in India: bangada, bangda, and ayla, or ayala, among other names.

Does Indian mackerel have bones?

Indian mackerel does have bones and smaller mackerel are more fiddly to eat because of the bones than larger mackerel. In fact, it may be easier to eat the mackerel with your hands!

How can I fillet Indian mackerel?

Clovegarden.com has a great tutorial on how to fillet Indian mackerel!

Some Other Recipes You May Enjoy!

Here are some other recipes that you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Several small mackerel which were pan fried with Indian spices and garnished with curry leaves, lime wedges, and cilantro.

Delicious Indian Fried Mackerel Recipe

Grace Stewart
Enjoy mackerel the Indian way! This Delicious Indian Fried Mackerel Recipe is so full of flavor and quick and easy to make. Delight your taste buds with this mackerel fish fry!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Marinating time 30 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 2 people
Calories 223 kcal

Equipment

  • large pan

Ingredients
  

  • 5 each mackerel select small mackerel, cleaned and gutted
  • 2 tablespoon olive oil can sub coconut oil or vegetable oil
  • ½ ts salt
  • ½ ts turmeric
  • ¼ cup besan gram flour can sub rice flour

Marinade

  • 2 tablespoon ginger garlic paste
  • 2 ts red chili powder add additional to taste if you like
  • ½ ts salt
  • ½ ts turmeric
  • ¼ ts garam masala
  • ¼ ts cumin
  • 2 tablespoon vinegar

Garnishes - Optional

  • ¼ each lime cut into wedges
  • 1.5 tablespoon curry leaves
  • 1.5 tablespoon cilantro

Instructions
 

Prepare The Mackerel

  • Rinse the mackerel and pat dry using paper towels. Cut several slits into the flesh on each side of the mackerel. Sprinkle both sides and the inside with a mixture of ½ ts salt and ½ ts turmeric and set it aside while you make the marinade.
    Uncooked mackerel coated with salt and turmeric in a white bowl.

Make The Marinade

  • Combine the ginger garlic paste, vinegar, red chili powder, ½ ts turmeric and ½ ts salt, garam masala and cumin in a small bowl and stir to combine.
    A glass bowl filled with an Indian spice masala sauce and a spoon containing some of the sauce.
  • Coat the fish with the marinade. It's easiest to use your hands to do this. Coat both sides as well as the inside of the mackerel, and make sure that the marinade goes into the slits in the flesh which you have made. Cover and leave to marinate for 30 minutes in your fridge.
    Uncooked mackerel coated in Indian spices.

Frying The Fish

  • After 30 minutes remove the fish from your fridge. Add ¼ cup of besan gram flour to a plate, and coat the fish with the besan on both sides.
    Mackerel which have been coated with Indian spices and besan flour in a white bowl.
  • Heat the oil in a large pan on a medium-high heat. Once the oil is shimmering, add the mackerel to the pan and fry each side for 2-3 minutes or until the fish has browned nicely. You'll want to check it 2 minutes in (on each side) to make sure it's not burning. Nudge the fish before trying to turn it over. If it doesn't move easily, it is not ready to turn and you should allow it to cook a little longer before checking it.
    Mackerel which were coated in Indian spices being pan fried in a cast iron pan. They have turned brown and crispy.
  • Once the fish has finished cooking, drain them on a paper towel lined plate.
    Mackerel which has been browned after being fried that have been placed on paper towels to absorb oil.

Enjoy Your Indian Fried Mackerel!

  • Garnish with lime wedges, cilantro, and/or curry leaves, and enjoy your delicious Indian Fried Mackerel!
    Several small mackerel which were pan fried with Indian spices and garnished with curry leaves, lime wedges, and cilantro.

Notes

Mackerel is a superb fish to eat, but beware it does have a lot of small bones!  PRO TIP:  do as the Indians do and eat it with your hands.  It's much easier this way as you can feel for the bones and avoid getting stabbed like I did. 😅

Nutrition

Calories: 223kcalCarbohydrates: 13gProtein: 5gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 1mgSodium: 1225mgPotassium: 222mgFiber: 4gSugar: 2gVitamin A: 1669IUVitamin C: 444mgCalcium: 114mgIron: 2mg
Keyword Fish, fried fish, mackerel
Tried this recipe?Let us know how it was!

Japanese Spaghetti Napolitan Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about a delicious and fun Japanese Spaghetti Napolitan Recipe!

A white bowl containing Japanese Spaghetti Napolitan with sliced ham, sliced onions and sliced green bell pepper with grated Parmesan on top of the spaghetti. There is a fork resting in the bowl and a bottle of ketchup and small bowl with Parmesan in the background.

One of my FAVORITE pasta dishes is Spaghetti Napolitan, otherwise known as Japanese Ketchup Spaghetti.

I learned about this dish from Gastro Obscura: A Food Adventurer's Guide.

So delicious, budget friendly, and made up of mostly pantry ingredients, I believe that this classic Japanese dish will become one of your favorite pasta dishes as well!

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What Is Spaghetti Napolitan?

A white bowl containing Japanese Spaghetti Napolitan with sliced ham, sliced onions and sliced green bell pepper with grated Parmesan on top of the spaghetti. There is a fork resting in the bowl.

Spaghetti Napolitan (or Spaghetti Naporitan), was created in Japan by chef Shigetada Irie of the Hotel New Grand in Yokohama (source Wikipedia.org). This western style dish, or "yoshoku," was named after the Italian city of Napoli (Naples).

Coffee shops all over Japan specialize in this dish, which features a ketchup based sauce. Ketchup in spaghetti may sound strange, but please don't knock this until you try this! And you won't knock this because you'll love it!

In addition to ketchup common ingredients in this, one of Japan's most popular pasta dishes, include luncheon meat, sausages, onion, bell pepper, button mushrooms and finished off with Tabasco sauce.

Why You Will Love This Japanese Pasta!

You will want to make this pasta and will absolutely love this recipe because:

  • It's absolutely delicious! The ketchup imparts a wonderful sweet tomato flavor to the pasta which makes it irresistible!
  • This is budget friendly, and made up of common ingredients. You may already have most of these ingredients available and ready to make some yummy Spaghetti Naporitan!
  • You can have a fantastic family friendly meal on your table in about 30 minutes. Quick, easy, and perfect for a busy weeknight!

So now let me tell you what you will need to make one of the most famous Japanese yoshoku dishes!

🥘 Ingredients

A white plate containing slices of ham, green bell pepper and onion. A bag of spaghetti and bowls containing olive oil, butter, and minced garlic.

Here are the simple ingredients you will need for this Napolitan recipe:

  • Spaghetti
  • Reserved starchy pasta water (collected just prior to draining the spaghetti)
  • Ham (can sub other type of luncheon meat)
  • Onion
  • Green bell peppers
  • Butter
  • Garlic
  • Olive oil

And you will need these ingredients to make the delicious ketchup based sauce:

Bottle of ketchup, bottle of Worcestershire sauce, and bowls containing tomato paste, sugar, and salt and pepper.
  • Tomato ketchup
  • Worcestershire sauce
  • Tomato paste
  • Sugar
  • Salt
  • Black Pepper
  • Water

I also recommend these items for the perfect finishing touches to this awesome Japanese creation:

  • Parmesan cheese (as much or as little as you like)
  • Tabasco or your favorite hot sauce for a little bit of heat

As you can see, many of these ingredients are pantry staples which you may already have available.

So what are we waiting for? Let's make this delightful Japanese spaghetti dish!

🔪 Instructions

It's super easy to make this simple pasta dish. Begin by preparing the ketchup sauce by combining the sauce ingredients in a small bowl and mix well. Then set this aside and we'll start working on the pasta!

A ketchup based sauce in a white bowl. There is a spoon containing some of the sauce in the bowl.

Bring a large pot of salted water to the boil, and cook your pasta according to the package directions. Collect ½ cup of pasta water just prior to draining the pasta, then drain the spaghetti and set aside.

A large stock pot filled with boiling water and spaghetti with a red ½ cup measuring cup containing some of the pasta water poised above the stock pot. There is part of a red Dutch oven in the background.

While you are cooking the pasta, heat up 2 tablespoon of olive oil in a large pan on medium heat. Add the onion and the minced garlic, and stir for 3 minutes until the onion is softened.

Add the sliced green bell pepper and ham, and stir for around 2 minutes.

Now add the sauce to the ham and veggies, and stir to combine.

Sliced onion and minced garlic in olive oil in a dutch oven.
A dutch oven containing sliced ham, sliced green bell pepper and onions with minced garlic.
A dutch oven containing sliced ham, sliced green bell pepper and onions with minced garlic. There is a ketchup based sauce poured over the vegetables and a blue turner utensil in the bottom right of the picture.

Ok it's time to add the pasta and mix everything together. Start adding reserved pasta water tablespoon by tablespoon until your pasta is nice and loose and doesn't stick together. You may or may not use all of the reserved pasta water. Then add the butter and mix it in, allowing it to melt. Taste and adjust seasoning to your liking.

Japanese spaghetti with ketchup, slices of green bell pepper and onions in a dutch oven with a dab of butter and black pepper. There is a blue spaghetti server resting on the pasta.

Time To Enjoy Your Japanese Ketchup Spaghetti!

A white bowl containing Japanese Spaghetti Napolitan with sliced ham, sliced onions and sliced green bell pepper with grated Parmesan on top of the spaghetti. There is a fork resting in the bowl.

Et voila! Your Spaghetti Napolitan is now ready to enjoy! Add as much or as little Parmesan cheese as you desire, and a few dashes of Tabasco or your favorite hot sauce.

I'll just bet there will be no leftovers, and your family will request this Japanese-style pasta on a regular basis. 😊

FAQ

What is Spaghetti Napolitan?

Spaghetti Napolitan (or Spaghetti Naporitan), was created in Japan by chef Shigetada Irie of the Hotel New Grand in Yokohama (source Wikipedia.org). This western style dish, or "yoshoku," was named after the Italian city of Napoli (Naples). This dish features a ketchup based sauce and commonly includes luncheon meat, onion, mushrooms, green bell pepper, and hot sauce.

How can I store any leftover Spaghetti Napolitan?

Store leftover spaghetti napolitan in an airtight container in your refrigerator and consume within 4 days.

What are some other ingredients I can add to Spaghetti Napolitan?

Some other ingredients or substitutions to consider for this dish include sliced hot dogs, sliced button mushrooms, or even Japanese sausages. It would also be great served with a fried egg on top!

Some Other Recipes You May Enjoy!

Here are some other recipes that you may enjoy:

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Cheers!

Grace

A white bowl containing Japanese Spaghetti Napolitan with sliced ham, sliced onions and sliced green bell pepper with grated Parmesan on top of the spaghetti. There is a fork resting in the bowl and a bottle of ketchup and small bowl with Parmesan in the background.

Japanese Spaghetti Napolitan Recipe

Grace Stewart
This Japanese Spaghetti Napolitan Recipe is so easy and delicious! Also known as Ketchup Spaghetti, this dish is a wonderful example of Yoshoku, or Japanese Western food!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Japanese
Servings 5 people
Calories 482 kcal

Equipment

  • 1 large pot to cook the spaghetti
  • 1 large pan to fry the spaghetti and other ingredients together

Ingredients
  

  • 1 lb spaghetti cooked according to package directions
  • ½ cup reserved pasta water collect this water just prior to draining the pasta (you may not use all of this water but be sure to reserve it just in case)
  • 4 oz ham cut into thin strips; can sub other type of lunch meat
  • ½ onion select a large onion and cut ½ the onion into thin slices
  • ½ green bell pepper select a large green bell pepper and cut ½ the green bell pepper into thin slices
  • 2 tablespoon butter
  • 8 cloves garlic minced
  • 2 tablespoon olive oil

Ketchup Based Sauce

  • ⅓ cup ketchup
  • 2 tablespoon tomato paste
  • 1 ts Worcestershire sauce
  • ½ ts sugar
  • ¼ ts salt
  • ¼ ts pepper
  • 2 tablespoon water

Garnishes

  • Parmesan cheese as little or as much as you want!
  • Tabasco sauce for a lovely bit of heat!

Instructions
 

Prepare The Ketchup Sauce

  • Combine the sauce ingredients (ketchup, tomato paste, Worcestershire sauce, sugar, salt, pepper, and water) in a small bowl and mix well. Set the sauce aside.
    A ketchup based sauce in a white bowl. There is a spoon containing some of the sauce in the bowl.

Cook The Spaghetti

  • Bring a large pot of salted water to the boil, and cook your pasta according to the package directions. Collect ½ cup of pasta water just prior to draining the pasta, then drain the spaghetti and set aside.
    A large stock pot filled with boiling water and spaghetti with a red ½ cup measuring cup containing some of the pasta water poised above the stock pot. There is part of a red Dutch oven in the background.

Get The Veggies And Ham Ready

  • While you are cooking the pasta, heat up 2 tablespoon of olive oil in a large pan on medium heat. Add the onion and the minced garlic, and stir for 3 minutes until the onion is softened.
    Sliced onion and minced garlic in olive oil in a dutch oven.
  • Add the sliced green bell pepper and ham, and stir for around 2 minutes.
    A dutch oven containing sliced ham, sliced green bell pepper and onions with minced garlic.
  • Add the sauce to the ham and veggies, and stir to combine.
    A dutch oven containing sliced ham, sliced green bell pepper and onions with minced garlic. There is a ketchup based sauce poured over the vegetables and a blue turner utensil in the bottom right of the picture.

Now Add The Pasta, Reserved Pasta Water, and Butter!

  • Now add the pasta and mix everything together. Start adding reserved pasta water tablespoon by tablespoon until your pasta is nice and loose and doesn't stick together. You may or may not use all of the reserved pasta water. Then add the butter and mix it in, allowing it to melt. Taste and adjust seasoning to your liking.
    Japanese spaghetti with ketchup, slices of green bell pepper and onions in a dutch oven with a dab of butter and black pepper. There is a blue spaghetti server resting on the pasta.

Enjoy!

  • Garnish with Parmesan cheese and sprinkle some Tabasco and enjoy!
    A white bowl containing Japanese Spaghetti Napolitan with sliced ham, sliced onions and sliced green bell pepper with grated Parmesan on top of the spaghetti. There is a fork resting in the bowl and a bottle of ketchup and small bowl with Parmesan in the background.

Notes

The nutrition information doesn't include Parmesan cheese or Tabasco.
Feel free to sub other types of luncheon meat for ham if you like.
Itadakimasu!  (Bon Appetit!)

Nutrition

Calories: 482kcalCarbohydrates: 77gProtein: 18gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 598mgPotassium: 444mgFiber: 4gSugar: 8gVitamin A: 235IUVitamin C: 14mgCalcium: 45mgIron: 2mg
Keyword ketchup spaghetti, napolitan, spaghetti, yoshoku
Tried this recipe?Let us know how it was!