I love to order fried rice when I go out to restaurants. And as much as I love it, it’s hard to replicate that flavor and texture at home. But I think I’ve perfected it, and I’m sharing my tips for making the best fried rice below!

Let’s Talk Pork!

Did you know that pork is packed with protein and is a really good value when purchased at your grocery store?
Every 3 ounces of pork is packed full of 22 – 24 grams of protein depending on the cut! So, eating 20 –30 grams of protein per meal helps fuel your body and may help you feel fuller.
You can find more info on the nutritional value of pork here: https://www.pork.org/nutrition/protein-in-pork/.

Pork is really easy to cook, too! There are so many different cuts of pork that it’s an easy ingredient to use in lots of recipes, like Pork Spare Ribs, Rosemary Pork Medallions, Parmesan Pork Chops, and Pulled Pork Mac and Cheese.
I love using ground pork when I need to get dinner on the table quickly. It’s so flavorful, doesn’t take long to cook, is very versatile, and the whole family loves it. Check out some of the recipes I’ve used it in down below!

Make the Best Fried Rice at Home

There are a few simple things that I’ve found to make all the difference when making your own fried rice:

• Rice: Use cold, day-old rice. It’s so much better with leftover white rice than if you try to use fresh rice! I prefer Jasmine rice for the texture, too, though you could use standard long-grain rice.
• Heat: Heat your wok or pan to medium-high.
• Don’t overcrowd: Cook everything separately, and only combine at the end.
• The oyster sauce and sesame sauce are key! Just a few drops make a difference in the final flavor. You can also substitute fish sauce for the oyster sauce.
• Be generous with oil (butter) to keep things from sticking.

Ingredients for Pork Fried Rice

You can use just about any ingredients you have to make fried rice, as there are so many variations out there. Here’s what I used for this version:

• Unsalted butter
• Large eggs
• Small onion, diced
• Minced garlic
• Ground pork
• Frozen peas and diced carrots
• Day-old rice, cooked and refrigerated (I recommend Jasmine rice)
• Low-sodium soy sauce
• Oyster sauce
• Pineapple tidbits, drained
• Green onions, chopped
• Sesame oil
• Kosher salt
• Black pepper

Find a detailed ingredient list in the recipe card below!

How to Make Ground Pork Fried Rice

All you need is a wok or large skillet and a nice cooking spatula to make this recipe. Here’s how to make it:

1. Eggs: First, I melt a tablespoon of butter in my skillet over medium heat. While it melts, I beat three eggs in a bowl. Then I add the eggs to the melted butter and scramble them, stirring occasionally until fully cooked. Then I transfer the eggs to a plate to use later.
2. Ground Pork: Next, I melt more butter in the skillet, then add the onion and garlic and let it cook for about 2 minutes. Then I add the ground pork and cook for 6-9 minutes. It will be fully cooked when it’s browned and no longer pink, with the internal temperature reaching 160°F. Also, I break the meat apart as it cooks so that it will be evenly distributed throughout the ingredients.
3. Vegetables: I scoot the pork to the side, then add the peas and carrots, salt, and pepper to the skillet. I let these cook until heated through, about 2-4 minutes.
4. Rice: I push the veggies to the side, increase the heat, and melt the remaining butter. Then I add the cooked rice, soy sauce, and oyster sauce. I mix these together, then let it sit for 2-3 minutes to fry the rice. My personal preference is to leave it as long as possible so it’s almost crispy and browns up a bit.
5. Combine: Now, I add the eggs back to the rice and place the pineapple tidbits and green onions in the pan. I stir everything up until completely mixed, then let sit for an additional 2-3 minutes to heat through and fry the rice again, stirring only once or twice.
6. Serve: I remove the fried rice from the heat and pour the sesame oil over it. I stir to combine and then add any additional green onions, soy sauce, sesame oil, or salt and pepper as needed.

FAQs

How do I store Pork Fried Rice?

I let the fried rice cool completely, then transfer the leftovers to an airtight container and store it in the fridge. It is good for 3-4 days in the fridge. Reheat in the skillet for a few minutes until warm for best results.
You can even use the leftovers to make a breakfast bowl with a fried egg, or a burrito with black beans and scrambled eggs!

Can you freeze Fried Rice?

Yes, you can! I like to store it in individual portions in the freezer for up to 2 months. Then I can just heat up enough for lunch when I want some.

Easy Ground Pork Recipes

It’s grilling time and these cheesy spiced Pork Burgers are some of the juiciest burgers you’ll ever eat. With ground pork, two different kinds of cheese, and a spicy seasoning mix, these easy burgers will be the hit of any cookout!

I have a weakness for dumplings, so whenever I see them on a menu, I have to order them. Most often times, I’m disappointed that they aren’t as good as the Pork Potstickers recipe here on 365. The pork, cabbage and spices wrapped up in the wrappers don’t ever last long when I make them and I’ll fight for any leftovers!

Pork and cabbage just go together like peanut butter and jelly. That’s why I created this Pork and Cabbage Stir Fry. It’s a super easy meal for a busy weeknight and comes together in just 30 minutes.

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Please leave a comment and review below to let me know what you think of this recipe. I’d love to know your thoughts! 
Share a picture on Instagram and tag me at @365DaysofBaking, so I can see it, too
Thank you! 
❤️ Lynne

Print

Pork Fried Rice Recipe

This easy Pork Fried Rice Recipe makes a great all-in-one weeknight meal. This fried rice recipe is full of flavor, with ground pork, veggies, rice, and eggs. Plus, it’s ready in just about 30 minutes!

Course Dinners

Cuisine Asian

Keyword Pork Fried Rice Recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 1093kcal

Author Lynne Feifer

Ingredients

• 4 tablespoons butter divided, plus more if needed
• 3 large eggs beaten
• 1 small onion diced
• 3 cloves garlic minced
• 1 pound ground pork
• 12 ounces frozen green peas and diced carrots thawed
• 3 cups day old cooked and refrigerated rice I love using jasmine rice
• ⅓ cup low sodium soy sauce
• 2 tablespoons oyster sauce
• 1 ¼ cups pineapple tidbits drained
• 3 green onions chopped with some reserved for garnish
• 2 teaspoons sesame oil
• kosher salt and black pepper to taste

Instructions

• In a large skillet over medium heat, melt 1 tablespoon of butter. Add the 3 beaten eggs and scramble, stirring occasionally until fully cooked. Transfer eggs to a plate until ready to add later.
• Add 1 tablespoon of butter to the pan over medium heat and melt. Add the chopped onion and 3 cloves minced garlic, and cook for about 2 minutes. Add the 1 pound ground pork to the pan and cook for 6-9 minutes until browned and internal temperature is 160°F, breaking it apart as it cooks. Place the 12 ounces peas and carrots, a generous pinch of salt and pepper, and cook until vegetables are heated through, about 2-4 minutes.
• Push the vegetables to the edges of the skillet, increase heat to medium-high, and add the remaining 2 tablespoons of butter. When melted, add the 3 cups cooked rice, 1/3 cup soy sauce, and 2 tablespoons oyster sauce. Mix all ingredients together well then let sit for 3 minutes to fry the rice, stirring once or twice. See note.
• Add the scrambled eggs, 1 1/4 cups pineapple tidbits, and chopped green onions. Carefully stir again until completely mixed. Let sit for an additional 3 minutes to heat through and fry rice again, stirring once or twice.
• Remove from heat and drizzle the 2 teaspoons sesame oil over the skillet. Stir to combine. Serve with additional chopped green onions, and additional soy sauce, sesame oil, salt and pepper, if desired.

Notes

 

When the rice sits in the pan to fry, I personally like to leave it as long as possible before stirring so that it becomes crispy and browns up a bit. 

Nutrition

Calories: 1093kcal | Carbohydrates: 138g | Protein: 39g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 235mg | Sodium: 1289mg | Potassium: 944mg | Fiber: 7g | Sugar: 12g | Vitamin A: 8741IU | Vitamin C: 22mg | Calcium: 137mg | Iron: 4mg

The post Pork Fried Rice Recipe appeared first on 365 Days of Baking.

This flavorful side dish is a great choice for a family meal or your next potluck. I love a good pasta salad in the summer, as they are so nice and refreshing when it’s hot outside! My favorite thing about this particular salad is all the fresh produce. You can add more or less according to your tastes and it will always taste amazing! This pasta salad recipe will become one of your new favorites!

What makes this Pasta Salad “Southwest”?

I tried to use southwestern flavors that scream “Tex-Mex” to me, like cilantro, corn, and fresh avocado. I always find these flavors in my favorite Tex-Mex dishes, so it was a no-brainer to include them in this pasta salad recipe.

Ingredients for Southwest Pasta Salad

I have to visit the grocery store for the freshest vegetables when I want to make this salad. Here’s what’s on my grocery list:

• Pasta- I use bowtie pasta, but you could also use another sturdy noodle like penne pasta.
• Black beans
• Red onion
• Orange bell pepper (use a green pepper or red peppers if you prefer)
• Cherry tomatoes
• Fresh sweet corn or frozen corn—thaw it first if using frozen!
• Avocado
• Fresh cilantro

For the Dressing Ingredients

• Olive oil
• Vinegar
• Cumin
• Fresh lime juice
• Chili powder
• Sugar
• Salt and pepper

I have a detailed list of ingredients in the printable recipe card below, so don’t forget to scroll to the end for all the specifics!

How to Make Southwestern Pasta Salad

One of the things I love about this recipe is how quick and easy it is to make.

First, in a jar, I combine the vinegar, cumin, lime juice, chili powder, sugar. I put the lid on it and shake it well to combine. I pour ¼ cup of the olive oil in, seal it tightly and then shake it vigorously until it is well combined. I do that twice more. then set it aside so the flavors can deepen.

Next, I cook the pasta in a large pot of salted water according to the package directions (I cook it to al dente). While the pasta cooks, I prepare all the veggies by dicing them up really small with a sharp knife. I just like mine in tiny bites for the perfect crunch in every bite, but the size is really up to you.

Once the pasta finishes cooking, I drain it and rinse it with cold water until the pasta is nice and cool. I add the chopped vegetables to a large bowl along with the pasta. I sprinkle it all with the salt and pepper, and drizzle the dressing over everything. I toss it all together until completely coated, and it’s ready to serve!

FAQs

Can I make Southwest Pasta Salad ahead of time?

Yes, you absolutely can! In fact, I think it’s even better after sitting in the fridge in a covered container for 8-12 hours, as the extra time really allows the flavors to meld and strengthen. I wouldn’t make it more than 24 hours ahead of time, though.

What is the best pasta for this recipe?

I made it with bowtie pasta, but you could use penne pasta, rotini, or even elbow macaroni! I actually really like using the mini bowties for the perfect-sized bite!

Can I add protein to this dish?

Yes, you can add bite-sized chunks of chicken breast or leftover shredded chicken from a rotisserie chicken or another dish. It would be great with tuna or salmon, too.

How long will this pasta last in the fridge?

Store it in an airtight container in the fridge. Eat this Southwest Pasta Salad within 2-3 days for the best flavor and texture. After that, the ingredients may get soggy.

More Pasta Salad Recipes You’ll Love

• Summertime calls for refreshing and effortless meals that capture the vibrant flavors of the season, and nothing embodies this better than a classic Italian Pasta Salad. Combining the simplicity of pasta with a medley of fresh veggies and zesty herbs, this dish is my go-to for warm days.
• To make this Sausage Veggie Pasta Salad, doctor up a store-bought Suddenly Salad by adding some smoky bourbon sausage and fresh vegetables, all smothered in a tasty dressing!
• This super-easy Ranch BLT Pasta Salad is a great side dish or main dish recipe. It’s made with Marie’s Creamy Ranch Dressing, rotini pasta, crumbled bacon, cherry tomatoes, red onion, orange pepper, and romaine lettuce. This ranch salad might just make a regular appearance on your menu, especially when warmer temperatures roll around.
• Greek Tortellini Pasta Salad combines cheesy pasta with crisp fresh veggies! Tossed with a homemade Greek dressing, this refreshing side dish makes a perfect picnic food!

If you make this Southwest Pasta Salad Recipe, come back and let me know how it turned out for you!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Please leave a comment and review below to let me know what you think of this recipe. I’d love to know your thoughts! 
Share a picture on Instagram and tag me at @365DaysofBaking, so I can see it, too
Thank you! 
❤️ Lynne

Print

Southwest Pasta Salad

Southwest Pasta Salad is made with bowtie pasta and fresh vegetables, then tossed with a homemade zesty dressing. It’s cool, delicious, and perfect for a hot summer’s day when you don't want cook!

Course Salad

Cuisine American

Keyword Southwest Pasta Salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 541kcal

Author Lynne Feifer

Ingredients

• 1 lb. pasta – cooked according to package directions
• 15.5 ounces black beans, drained and rinsed well
• ½ red onion diced
• 1 orange bell pepper, seeded and diced
• 10 ounces cherry tomatoes I like to slice them in half
• 1 cup fresh or frozen corn
• 1 avocado diced
• 2 tablespoons fresh cilantro, chopped

Dressing

• ⅓ cup white vinegar
• ¾ teaspoon cumin
• 3 tablespoons fresh lime juice
• ½ teaspoon chili powder
• 1 teaspoon sugar
• ¾ cup olive oil
• 2 ½ teaspoons kosher salt
• 2 teaspoons freshly ground black pepper

Instructions

• In a large bowl, place the 15.5 ounces black beans, the half diced red onion, the sliced orange bell pepper, 10 ounces cherry tomatoes, 1 cup corn, 1 avocado, and 2 tablespoons fresh cilantro.
• Cook the pasta according to instructions on box for al dente. Drain the pasta and rinse with cold water to stop the cooking process. No one wants mushy pasta in their pasta salad. Drain well.

Dressing

• In a mason jar, combine the ⅓ cup white vinegar, ¾ teaspoon cumin, 3 tablespoons fresh lime juice, ½ teaspoon chili powder, and 1 teaspoon sugar. Place the lid onto the jar and shake vigorously to combine. Pour ¼ cup of the olive oil and shake vigorously until completely combined. Repeat twice more with remaining olive oil.
• Add pasta to the large bowl with salad ingredients. Sprinkle everything with the salt and pepper. Pour the dressing over the contents and toss gently to completely coat. Chill in fridge until ready to serve.

Notes

Feel free to adjust the amounts of lime juice, chili powder, sugar, salt and pepper to your taste.

Nutrition

Calories: 541kcal | Carbohydrates: 66g | Protein: 14g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Sodium: 741mg | Potassium: 624mg | Fiber: 10g | Sugar: 5g | Vitamin A: 782IU | Vitamin C: 33mg | Calcium: 43mg | Iron: 3mg

This post was originally published July 11, 2015. It has been updated in format and with pictures on May 20, 2026.

The post Southwest Pasta Salad appeared first on 365 Days of Baking.

It seems like everyone has their own version of this Chinese Chicken Salad! I made this version with an eye for convenience, which is why I used a rotisserie chicken and a bagged coleslaw mix. But one area I won’t use a shortcut for is the Sesame Ginger Dressing! It’s so easy to make your own salad dressing, and the extra effort is worth it for the flavor!

This salad holds up well for a day or two in the fridge, too, making it perfect for leftovers! The dressing takes just a few minutes to make, and you can store it on the side to add whenever you’re ready to eat the salad. I like to keep it in a mason jar with a lid so it’s easy to store and pour.

Ingredients for Ramen Noodle Salad

A fresh salad like this requires a trip to the grocery store for the best ingredients. Here’s what’s on my list:

• Coleslaw mix, bagged
• Shredded chicken- I use leftover rotisserie chicken, but you can use a boneless, skinless chicken breast
• Yellow bell pepper
• Canned mandarin oranges
• Sliced almonds
• Pickled red onions
• Green onions, chopped
• Freshly chopped parsley
• Crunchy noodles from an instant ramen packet (discard the seasoning packet)

Sesame Ginger Dressing Ingredients

• Rice wine vinegar
• Honey
• Low-sodium soy sauce
• Sesame oil
• Freshly minced ginger
• Minced garlic
• Chili paste (or you can also use red pepper flakes)
• Olive oil

Find the detailed ingredient amounts in the printable recipe card below.

How to Make Chinese Chicken Salad

Like most salad recipes, this chicken salad is easy to make with just a little prep time!

1. First, I prepare all my vegetables. I core, seed, and slice the yellow pepper into thin strips. Then I drain the oranges and red onions, chop the green onions, and chop the parsley.
2. In a large bowl, I place the coleslaw mix, shredded chicken, yellow pepper slices, mandarin oranges, sliced almonds, pickled red onion, green onions, and parsley. I gently crush the ramen noodles to the desired side, then add them as well. Then I mix all these ingredients together carefully.

For The Chinese Chicken Salad Dressing

1. Next, I make the Sesame Ginger Dressing. In a small bowl, I whisk together the rice vinegar, honey, soy sauce, sesame oil, ginger, minced garlic,  and chili paste. Then, while whisking continually, I pour in the olive oil and stir until completely blended.
2. I drizzle the dressing over the salad just before serving, and gently toss everything to coat. If I’m not going to serve the salad right away, I store the dressing in a lidded container in the fridge until I am ready to serve it.

Recipe Variations

• Shred a head of cabbage instead of using coleslaw mix. I recommend Napa cabbage/Chinese cabbage! Then you can also add in some julienned carrots. I just like using the pre-bagged mix for ease.
• If you don’t like cabbage, shredded romaine lettuce is a great alternative.
• Use crunchy fried noodles, sesame seeds, or fried wonton strips instead of ramen to provide the crunch in the salad. You could also add nuts like peanuts or cashews.

FAQs

How long does this Chinese Chicken Salad last in the fridge?

Undressed, this salad is good for 3-4 days in the fridge. Once the dressing is added, it can still hold up for a day or so due to the firmness of the veggies in the salad. Want more crunch? Add more dry ramen noodles.

Can I make this vegetarian?

Yes, omit the chicken and consider adding a protein like tofu or edamame instead.

How long is the salad dressing good for?

I find it lasts for a week or so when kept in an airtight container in the fridge. Make sure to stir or shake it before using as oil separation will occur.

More Asian-Inspired Recipes

Chinese Chicken Salad is an American-Asian fusion dish. Here are some more popular Asian-inspired recipes from the blog:

• Roasted Pork Tenderloin with an easy Asian marinade is juicy, flavorful, and so simple to prepare! Follow our pro tips to make the best roast pork with this easy recipe!
• This Pork Potstickers recipe is one you’ll come back to again and again because it’s so easy! They’re made of ground pork, ginger, garlic, soy sauce, and cabbage tucked into a potsticker wrapper, fried, and then steamed. They make a delicious appetizer or main course for dinner.
• This Coconut Rice recipe transforms ordinary grains of rice into a fragrant, rich side dish. It’s the perfect accompaniment to an Asian inspired dinner and takes hardly any extra effort at all!
• Pad See Ew is a very popular Thai dish made with chicken, a sweet-salty sauce, broccoli rabe, and flat rice noodles, often sold by street vendors in Thailand. This super easy, fast, and delicious recipe is one your family will love any night of the week!
• Take your appetizer game to the next level with this easy Garlic Edamame recipe. Edamame pods are sautéed with garlic and ginger for the perfect start to any Asian meal.

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Please leave a comment and review below to let me know what you think of this Chinese Chicken Salad recipe. I’d love to know your thoughts! 
Share a picture on Instagram and tag me at @365DaysofBaking, so I can see it, too.
Thank you! 
❤️ Lynne

Print

Chinese Chicken Salad

Enjoy this Chinese Chicken Salad for a cool, refreshing lunch or light dinner. Topped with a Sesame Ginger Dressing, this salad combines Asian-inspired flavors with shredded chicken and coleslaw mix.

Course Salad

Cuisine American

Keyword Chinese Chicken Salad

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 385kcal

Author Lynne Feifer

Ingredients

• 14 ounces coleslaw mix
• 1 cup shredded chicken I use rotisserie
• 1 yellow pepper cored, seeded, and sliced thin
• 15 ounces mandarin oranges, drained
• ¼ cup sliced almonds
• ¼ cup pickled red onions
• ¼ cup chopped green onions
• 2 tablespoons freshly chopped parsley
• 1 instant ramen packet, do not use the flavor packet

Sesame Ginger Dressing

• 3 tablespoons rice wine vinegar
• 2 tablespoons honey
• 2 tablespoons low sodium soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon freshly minced ginger
• 1 clove minced garlic
• ¼ teaspoon chili paste can substitute red pepper flakes, and add more or less to taste.
• ¼ cup olive oil

Instructions

• In a large bowl, place the 14 ounces coleslaw mix, 2 cups shredded chicken, sliced yellow pepper, 15 ounces drained mandarin orange slices, ⅓ cup sliced almonds, 1/3 cup pickled red onions, 1/3 cup green onions, 2 tablespoons chopped fresh parsley. Gently crush the ramen noodles to the desired size over the bowl. Gently mix all ingredients together.

Sesame Ginger Dressing

• In a small bowl, whisk together the 3 tablespoons rice wine vinegar, 2 tablespoons honey, 2 tablespoons low sodium soy sauce, 1 tablespoon sesame oil, 1 teaspoon freshly minced ginger, 1 clove minced garlic, and ¼ teaspoon chili paste. While whisking continuously, slowly pour in the olive oil and mix until completely blended.
• Pour over salad just before ready to serve and gently toss everything to coat.

Nutrition

Calories: 385kcal | Carbohydrates: 34g | Protein: 14g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 26mg | Sodium: 344mg | Potassium: 621mg | Fiber: 6g | Sugar: 24g | Vitamin A: 1127IU | Vitamin C: 124mg | Calcium: 120mg | Iron: 2mg

The post Chinese Chicken Salad appeared first on 365 Days of Baking.

I absolutely LOVE a good Reuben Sandwich. The corned beef, sauerkraut, and Swiss cheese are perfect together, but when you add Marie’s Thousand Island Dressing and Dip to the mix, it truly does take this braid recipe over the top. I usually make this for St. Patrick’s Day, but you can make it any time you need a quick, tasty meal.

A good braided dough recipe makes an easy weeknight meal or a light lunch. Pair it with some fresh fruit or veggies, some chips, or a salad, and you’ve got all you need to fill up some tummies!

Ingredients for my Easy 5-Ingredient Reuben Braid

• Puff Pastry Dough: In the past I’ve used my Homemade Pizza Dough or a refrigerated pizza crust from the grocery store, but I’ve changed the recipe and prefer to make it with puff pastry dough as there’s a bit more height and flakiness, and I do prefer the taste. But, imagine how delicious this would be with some rye pizza dough to replicate the flavors of original Reuben sandwiches? YUM!
• Corned beef: And nothing but. Please don’t use anything else. It won’t taste the same.
• Swiss cheese: Yes, there are definitely other cheeses out there, but Swiss is perfect for this recipe. It melts well and isn’t overpowering, so it blends really well with all the other flavors.
• Sauerkraut: I know, some people aren’t nuts about the stuff, but trust me, you won’t want to omit it. The sourness is the perfect contrast to the sweetness of the dressing.
• Marie’s Thousand Island Dressing. This is truly the piece de résistance of this Reuben. I love the creaminess of it. Plus, the flavor definitely left me craving more, so I served it as a dip alongside it, too! I have a hard time imagining this sandwich braid without it! If you can’t find Marie’s, substitute your favorite brand.

The detailed ingredients list can be found in the printable recipe card below! 

How to Make a Corned Beef Sauerkraut Reuben Braid

1. First, I make sure to remove the sheet of pastry dough from the freezer to thaw at least 40 minutes before I’m ready to start rolling and cutting into it. During this time, I’ll prepare all of my other ingredients, and I’ll preheat the oven to 400 degrees F.
2. I then place some parchment on a clean work surface. I put the thawed pastry dough sheet onto the parchment and gently roll it out into a 10 x16-inch rectangle. Using a knife or pizza cutter, I make slices down both long sides of dough, 1 ½ inches thick and 3 inches into the center.
3. Next, I spread some dressing over the middle of the dough. Then I place the corned beef evenly over the center of the dough.
4. Do the same with the cheese. I usually break the slices of Swiss cheese so I can place them evenly on top of the beef. Then I put forkfuls of sauerkraut on top of the cheese.
5. Now, I pour about 1/4 -1/3 cup of dressing (depending on how much I am in the mood for) into one corner of a sandwich bag. Then I cut a small hole into the opposite corner and squeeze the dressing all over the sauerkraut. I found it easiest to distribute it this way as opposed to using a knife.
6. I fold up one end of the dough and secure it by folding in the first two strips of dough. Then I continue down the length of the dough, alternating strips to make the braid, stopping before the last two.
7. I bring the end up and over, then fold in the last strip or two to hold it firm. Those bottom strips are the key to holding everything together!
8. I use an egg wash (one egg mixed with a tablespoon of water) and brush it over the top and sides of the braid to give it a nice golden brown finish. Then I bake it in the preheated oven for 15-18 minutes, until golden brown. I serve it with some additional Marie’s Dressing for dipping.

Recipe Notes

• I’ve made this with crescent rolls, as well as my homemade pizza dough, but I do prefer both the height and taste of the pastry dough. Feel free to use whichever you choose. If using the pizza dough or crescent roll dough, my suggestion would be to preheat the oven to 375°F and bake for 20-25 minutes until golden. 
• Sprinkle the crust with some caraway seeds for added crunch! 

FAQs

What do you serve with this 5- Ingredient Reuben Braid?

I think it’s delicious served with some dill pickles and potato chips. The sourness of the pickles and crunch of the chips tie everything together.

How do I store leftover Reuben Braid?

I slice this and store it in an airtight container in the fridge for 3-5 days. It makes great leftovers for lunch. I just heat it up in the microwave, but you could use an air fryer for 10-15 minutes or reheat it in the oven as well.

Can I freeze a Reuben Braid?

Yes, you can freeze it once baked and cooled completely. Wrap the whole thing in plastic wrap and store it in an extra-large freezer bag (or double wrap it. Freeze for up to 1 month. Thaw overnight in the fridge, then reheat before serving!

More Braid Recipes You’ll Love

These recipes are popular for a reason! Try one of these varieties next time:

• Taco Braid
• Spaghetti and Meatball Braid
• Denver Scrambled Breakfast Braid

What kind of braid should I try next? If you tried this Easy 5-Ingredient Reuben Braid recipe, I’d love to hear what you thought! Let me know in the comments.

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

This post was originally published April 2, 2021. It has been updated in format on May 6, 2026.

Print

Easy Reuben Braid

This Easy 5-Ingredient Reuben Braid is corned beef, Swiss cheese, sauerkraut, and Marie’s Thousand Island Dressing in puff pastry! This Reuben sandwich twist is perfect for any night of the week.

Course Dinners

Cuisine American

Keyword Reuben Braid

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Servings 4 people

Calories 750kcal

Author Lynne Feifer

Ingredients

• 1 sheet puff pastry dough thawed
• ¼ cup Marie's Thousand Island Dressing and Dip
• 12 slices corned beef about a ½ lb
• 8 slices Swiss cheese
• 8 ounces sauerkraut drained well
• ⅓ cup Marie's Thousand Island Dressing and Dip (depending plus additional for dipping

Egg Wash

• 1 large egg
• 1 tablespoon water

Instructions

• Preheat oven to 400° F.
• Place a sheet of parchment on a clean work surface. Put the thawed pastry dough onto the parchment and gently roll it out so that it measures about 10 X 15-inches. Using a knife or pizza cutter, make slices down both long sides of the dough 1 ½ inches thick and 3 inches into the center.
• Beginning at one end of the braid and leaving about 1/2 -1 inch both at the top and the bottom, spread the ¼ cup of Marie's Thousand Island Dressing over the center of the dough. Cover evenly with the slices of the corned beef. Then evenly place 8 slices of Swiss cheese. You may have to break the slices in half to completely cover. Place forkfuls of sauerkraut over the cheese and spread evenly.
• Pour the 1/3 cup of Marie's Thousand Island Dressing into a corner of the sandwich bag. Cut a small hole in the opposite corner and using it as a piping bag, squeeze the dressing all over the sauerkraut. It's easiest applying the dressing this way as opposed to spreading with a knife.
• Fold one end of the dough up and over the contents as much is possible and wrap the first two strips over to secure it. Repeat the wrapping with every other dough strip until you reach the last two. Fold that end up and use the last two strips to secure.
• Mix the egg with 1 tablespoon water, and with a pastry brush, brush over the top and sides of the braid (you will probably have some left over). Place the braid with the parchment onto the rimmed baking sheet and bake for 15-18 minutes, until golden.
• Serve with additional Marie's Thousand Island Dressing for dipping.

Notes

I’ve made this with crescent rolls, as well as my homemade pizza dough, but I do prefer both the height and taste from the pastry dough. Feel free to use which ever you choose. If using the pizza dough or crescent roll dough, my suggestion would be to preheat the oven to 375°F, and bake for 20-25 minutes until golden. 

Nutrition

Serving: 1g | Calories: 750kcal | Carbohydrates: 36g | Protein: 24g | Fat: 56g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 1649mg | Potassium: 383mg | Fiber: 3g | Sugar: 7g | Vitamin A: 437IU | Vitamin C: 24mg | Calcium: 343mg | Iron: 4mg

I am proud to be partnering with Marie’s Dressing to bring you this sponsored post. As always, all opinions are 100% my own.

The post Easy 5-Ingredient Reuben Braid appeared first on 365 Days of Baking.

These Shredded Chicken Tostadas are one of those quick dinner recipes you’ll come back to time and time again.

What are Tostadas?

Tostadas are flat or saucer-shaped corn tortillas that are baked, toasted, or fried until crispy. The word “tostada” literally translates to “toasted” in English. You fill or top a tostada with a combination of meat, cheese, beans, and vegetables, like an open-faced taco.

With so many topping and filling options, I can make them a million different ways and never get bored. It’s a great option for taco night that will please even those picky eaters. And after a long day, this meal is a real time saver, becoming a regular in our dinner rotation.

Ingredients for Chicken Tostadas

You will need these ingredients to make the chicken tostadas.

• Tostadas – Store-bought or homemade
• Cooked shredded chicken – A store-bought rotisserie chicken is perfect, or cook up some boneless skinless chicken breasts.
• Black beans
• Rotel diced tomatoes – Or any kind of diced tomatoes with green chilies.
• Homemade taco seasoning– a store-bought packet works just fine, too!​​
• Green onions
• Shredded Mexican blend cheese
• Avocado
• Fresh tomato
• Fresh cilantro

Find a list with detailed ingredient amounts in the printable recipe card at the end of the post!

How to Make Chicken Tostadas

You are going to LOVE how easy it is to make homemade rotisserie chicken tostadas! Here’s how I do it.

1. First, I line a rimmed baking sheet with foil. I place 8 tostadas on the pan and preheat the oven to 350°F.
2. Now I combine the shredded chicken, Rotel tomatoes, black beans, and taco seasoning in a saucepan. I add a generous splash of water and cook until heated through. This takes about 7 minutes.
3. Next, I stir chopped green onions into the chicken mixture. Then I spoon the shredded chicken evenly over the tostadas. I sprinkle a handful of shredded cheese over each one.
4. Finally, I bake the chicken tostadas for about 5 minutes, or until the cheese melts. I serve them hot with diced avocado, tomato, fresh cilantro, and any other toppings I have on hand.

FAQs

How do I make my own tostada shells?

Sometimes I can’t find the crispy tostada shells for sale at my local grocery store, or I just want to make my own. Luckily, it’s easy!

• I preheat the oven to 400°F.
• I lightly grease both sides of 8 corn tortillas with vegetable oil and place them flat on the baking sheet.
• Then I bake the tortillas for 5 minutes on each side, or until hard and crispy. Voila! Crunchy tostadas!

OR

• Follow these fried tostada shell directions.

Once your tostada shells are ready, follow the recipe below for assembling easy chicken tostadas.

Can I use flour tortillas to make tostadas?

Corn tortillas are the traditional choice for tostadas, but you’re welcome to use flour if you prefer!

The flour tortillas take a bit longer to get crispy. They’ll have toasty, golden brown edges and a softer center than the thin, crisp corn tostadas.

What other toppings are good on chicken tostadas?

Diced avocado, tomatoes, and cilantro aren’t the only things you can put on cheesy baked tostadas.

Try a dollop of sour cream, homemade lime crema, or plain Greek yogurt to add a cooling dimension to the spicy Mexican chicken. If you want a spicier tostada, spoon your favorite salsa or hot sauce. Top it with some cotija cheese, pickled red onion, and some fresh lime juice.

Instead of black beans, you can use pinto beans or spread a layer of homemade refried beans on the crunchy tortillas.

In place of the chicken, top them with the slow cooker carne asada from these taco boats for an equally delicious recipe.

We also enjoy eating Mexican tostadas with shredded iceberg lettuce, pico de gallo, and guacamole on top instead of the tomatoes, cilantro, and avocado. There’s no wrong way to enjoy homemade chicken tostadas!

Mexican Recipes

I love Mexican food. That includes Tex-Mex, Cal-Mex,  and every other cuisine informed by Mexican flavors.

• This easy Mexican Chicken will make a great dinner any night of the week, and is perfect for a gathering, too! With shredded chicken, tomatoes, beans, and spices, this recipe is delicious served over rice or even in a taco salad!
• I eat tacos regularly. Whether it’s a plate of Baja-inspired Shrimp Tacos or these decidedly nontraditional Taco Hummus Wraps, I’m happy when dinner comes wrapped in a tortilla.
• The taco obsession doesn’t stop when I run out of tortillas. I love layering cheese, meat, and peppers in a Layered Taco Dip to scoop up with chips. This Chicken Taco Dip is another version you’ll enjoy.
• Make-ahead casseroles make mornings so much easier—and tastier. Fans of breakfast tacos will love my Mexican Breakfast Casserole with its layers of eggs, spicy chorizo sausage, and peppers.
• Whatever main course you choose, you’ll want to pair it with a side of Skillet Mexican Street Corn. It’s got all the spicy, creamy, sweet corn taste of Elote, cooked up in a skillet.
• No Mexican meal is complete without a refreshing beverage like horchata or the horchata-inspired Coconut Cooler. Both would be delicious served with your chicken tostadas!

Let me know how my Chicken Tostada recipe turned out for you with a comment or recipe review below!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Chicken Tostadas Recipe

Learn how to make Chicken Tostadas with all the fixings! Crunchy tortilla shells are piled high with perfectly seasoned chicken, black beans and cheese, and more. It's a quick and easy dinner recipe that's packed with Mexican flavor the whole family will love!

Course Dinners

Cuisine Mexican

Keyword Chicken Tostadas

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 tostadas

Calories 359kcal

Author Lynne Feifer

Ingredients

• 8 tostadas
• 2 cups cooked shredded chicken
• 15 ounces black beans
• 10 ounces Rotel diced tomatoes and chopped green chilies
• ⅓ cup water
• 2 tablespoons homemade taco seasoning or one packet
• 3 green onions chopped
• 2 cups shredded Mexican cheese
• 1 avocado sliced
• 1 tomato diced, if desired
• chopped fresh cilantro

Instructions

• Preheat oven to 350°F, and place 8 tostados onto a baking sheet lined with aluminum foil or parchment paper.
• In a large skillet over medium heat, place chicken, beans, can of diced tomatoes, water, and taco seasoning. Cook for about 7 minutes until completely heated through, stirring frequently.
• Add the green onions to the skillet, and mix. Evenly distribute the chicken mixture among the tostadas, and cover each with ¼ cup of the Mexican cheese.
• Bake for 5-7 minutes until heated and cheese has melted. Serve with sliced avocado, and top with diced fresh tomato and cilantro, if desired.

Notes

My Homemade Taco Seasoning recipe.

Nutrition

Serving: 1tostada | Calories: 359kcal | Carbohydrates: 29g | Protein: 22g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 363mg | Potassium: 569mg | Fiber: 8g | Sugar: 2g | Vitamin A: 512IU | Vitamin C: 9mg | Calcium: 235mg | Iron: 3mg

This post was originally published June 3, 2022. It has been updated in format on April 29, 2026.

The post Chicken Tostadas appeared first on 365 Days of Baking.

Do you love Thai food? I absolutely love Thai food – the flavors, the noodles, the use of fresh ingredients. Drunken Noodles and Pad See Ew are my favorites. If you also enjoy eating out at Thai restaurants, then this recipe is for you!

Cookbook Review

If you’re a lover of Southeast Asian dishes, then this cookbook, Rice. Noodles. Yum!  by my friend, Abigail Sotto Raines, is one you definitely need to add to your collection. It will make a great gift for others, too – moms, dads, newlyweds, teachers, and friends!

Abigail (Abby) is the owner and creator of the blog, Manila Spoon, a food blog filled with authentic Philippine dishes and more. She was born and grew up in the Philippines and learned to cook from her mother and grandmother.

She became a lawyer and practiced until she was married. It was after moving to the United States with her husband 15 years ago that she rediscovered her passion for cooking. She began her blog in 2012 and has been creating and sharing ever since.

What’s Inside

Included in this book are rice and noodle dishes, stir fries, and recipes for all meals, including dessert! Abby also includes salads and snacks, and gives great tips on how to cook rice perfectly!

Her recipes are easy, fast, and delicious, and this book will help you create your favorite Asian dishes at home. Yes, Pad Thai is in here, but you’ll also enjoy new recipes that are sure to become favorites, too!

With so many incredible recipes, it was really hard to choose just one to make and share with you. I’m eager to make the Khao Niaow Ma Muang (Sticky Rice with Mango), Bun Cha Gio (Spring Rolls with Rice Vermicelli), Bubur Sumsum (Coconut Rice Pudding), Goi Cuon (Fresh Spring Rolls), and more!

Ingredients for Pad See Ew

The key to a good Pad See Ew is having the right sauce. Raid the Asian section of your grocery store to find all the ingredients you’ll need, as listed below:

• Dark Soy Sauce
• Fish sauce
• Oyster sauce
• Sugar
• Chicken breasts
• Wide rice noodles (sen yai or ho fun)
• Canola oil (or vegetable oil)
• Minced garlic
• Large egg
• Gai lan (Chinese broccoli) or broccoli rabe, chopped
• Freshly ground black or white pepper to taste

Look for a detailed ingredient list in the printable recipe card at the end of the post!

How to Make Pad See Ew

1. First, I combine the dark soy sauce, oyster sauce, fish sauce, and sugar in a small bowl, then set it aside.
2. Next, I slice up my chicken breasts into thin slices, then marinate the slices in the sauce for about 10 minutes.
3. I refresh the ho fun noodles with cold water and separate them to avoid clumping, then drain the water and set the noodles aside.
4. Then I heat some oil in a my large skillet or a wok over medium-high heat. I fry the marinated chicken for about 3 minutes or until fully cooked. Then I set the chicken in a bowl and set it aside.
5. Next, I drizzle a little more oil in the skillet and heat it again. I add the minced garlic and cook until aromatic. Then I crack an egg and scramble it in the pan. Finally, I add the chopped gai lan or broccoli rabe and mix it with the egg
6. Finally, I add the noodles and remaining seasoning sauce to the pan and stir quickly to coat. I let the noodles sit undisturbed for about 30 seconds to caramelize just a little and get that “wok hei” flavor. Then I toss the noodles and repeat with the other side, letting them sit for about 30 seconds. I return the chicken to the pan, stir it all together, and transfer everything to a serving plate.
7. Sprinkle with some ground pepper to taste and serve immediately!

Tips for Making this Pad See Ew Recipe

• You can find the fish sauce and oyster sauce in the Asian section at your local grocery store, Walmart or Asian store. You should also be able to find wide rice noodles there in the refrigerated or frozen section. If the noodles are frozen, thaw them first before using them.
• I prefer to use my large skillet, but a wok like this one would also work nicely for this recipe as well as others in the book.
• For Pad See Ew noodles – I went to my local Asian store to purchase the ho fun, but they didn’t have them, so I purchased this 8-ounce bag of extra-large dried rice noodles at the store and they worked really well. The package directions said to soak them for 5 minutes in tap water and then to boil them for 3 minutes, which I did, and they were perfect.
• I also used broccoli rabe for this recipe since I had purchased that before we’d visited the Asian market.
• Fresh noodles are very delicate, so flip and toss them gently. I also prefer using a wooden spatula if I’m using my wok instead of a metal spatula.
• IMPORTANT: The trick is to have all of your ingredients prepped and ready BEFORE you start cooking because this recipe cooks very quickly! I like to cook it in smaller batches too, to avoid overcrowding in the pan.

FAQs

How can I increase the spice level of Pad See Ew?

This is definitely on the mild side of Thai food, but if you like a little kick, add in some chili powder, chili paste, or some chopped Bird’s Eye chilies. Our local place often uses red chili flakes as well.

How do I store leftover Thai food?

Store leftovers in an airtight container in the fridge for 2-3 days. I like to reheat mine in an oiled skillet with just a little bit of water drizzled over the top to refresh the noodles.

Can I freeze Pad See Ew?

Yes, freeze it in individual portions so you can reheat it in the microwave as needed.

Can I eat Pad See Ew with a different protein?

Yes, this tastes great with sliced pork, beef, tofu, or even shrimp! Shrimp do not need to be marinated first, if you decide to use them.

I don’t have dark soy sauce. Can I use regular soy sauce instead?

Yes, you can, although the flavor profile will be slightly different. Also, Pad See Ew is known for its dark brown color, so it will look a bit different as well.

More Asian-inspired Recipes

You’ll love these recipes inspired by Asian flavors and cuisines:

• This Pork Potstickers recipe is one you’ll come back to again and again because it’s so easy! They’re made of ground pork, ginger, garlic, soy sauce, and cabbage tucked into a potsticker wrapper, fried, and then steamed. They make a delicious appetizer or main course for dinner.
• This Coconut Rice recipe transforms ordinary grains of rice into a fragrant, rich side dish. It’s the perfect accompaniment to an Asian inspired dinner and takes hardly any extra effort at all!
• Take your appetizer game to the next level with this easy Garlic Edamame recipe. Edamame pods are sautéed with garlic and ginger for the perfect start to any Asian meal.
• Skip the takeout tonight and make your own Mochi, or Japanese rice cakes, at home! This easy homemade version is made with rice flour, sugar, and coconut milk for a delightful treat that will satisfy your sweet tooth. Whip up a batch for the entire family to enjoy today!
• Got leftover rice? This easy Chicken Fried Rice is the perfect recipe for using that up! Loaded with veggies, egg, and a bit of pineapple for more delicious flavor means you’ll be fighting for the leftovers.

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Pad See Ew

Pad See Ew is a popular Thai recipe with chicken and flat rice noodles in a sweet-salty sauce. Everyone will love this super easy, fast and delicious dish!

Course Main Course

Cuisine Thai

Keyword Pad See Ew,

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Noodle Soaking 30 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 515kcal

Author Lynne Feifer

Equipment

• Large skillet or a wok

Ingredients

• 2 tablespoons dark soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 2 ½ tablespoons sugar
• 8 ounces chicken breast, halved lengthwise and then thinly sliced. (225 grams)
• 1 tablespoon soy sauce
• 10 ounces flat and wide fresh rice noodles (ho fun, see Note
• 4 tablespoons canola oil, divided
• 3 cloves garlic, minced
• 1 egg, beaten
• 8 stalks gai lan (Chinese broccoli) or broccoli rabe, thick bottom stalks cut off, with leaves and thin stalks sliced to about 2 inches in length.
• freshly ground pepper to taste

Instructions

Seasoning Sauce

• In a small bowl, combine the dark soy sauce, fish sauce, oyster sauce, and sugar. Set aside.
• Marinate the sliced chicken in the 1 tablespoon soy sauce for at least 10 minutes.
• Refresh the fresh noodles with cold water and separate the threads if needed to avoid clumping. Drain and set aside.
• Heat 2 tablespoons of oil in a nonstick wok or large skillet over medium-high heat. Fry the chicken for about 3 minutes or until fully cooked. Transfer the cooked chicken to a bowl. Set aside.
• Drizzle the remaining 2 tablespoons of oil in the wok and heat over medium-high. Add the garlic and cook until very aromatic. Add the egg, let set for several seconds, then scramble. Add the chopped gai lan (or broccoli rabe) and mix with the egg.
• Add the noodles and the seasoning sauce to the pan. Stir everything quickly to ensure noodles are fully coated with the sauce. Let the noodles sit undisturbed for about 30 seconds. You want the noodles to char a little underneath to get that caramelized flavor. Flip or toss the noodles to allow the top portion to char, too. Leave undisturbed for another 30 seconds. Return the chicken to the pan and give the mixture another quick stir. Transfer to a serving plate and sprinkle with some freshly ground pepper to taste. Serve immediately.

Notes

Abby’s note in her cookbook, Rice. Noodles. Yum.
“Fresh wide rice noodles (ho fun) are great for this dish. You can find these flat rice noodles at Asian stores either in the refrigerated or frozen section. If frozen, thaw first before using. If you cannot find fresh or frozen noodles, simply use extra-large dried Thai rice noodles available in Asian stores and soak them in room temperature water for about an hour or until softened.”

Nutrition

Serving: 1g | Calories: 515kcal | Carbohydrates: 70g | Protein: 19g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 77mg | Sodium: 1454mg | Potassium: 371mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1075IU | Vitamin C: 9.1mg | Calcium: 67mg | Iron: 2mg

This post was originally published July 1, 2019. It has been updated in format on April 22, 2026.

The post Pad See Ew – Flat Noodles Stir-Fried in Soy Sauce appeared first on 365 Days of Baking.

I know that sometimes it’s hard to find a quick and easy dinner recipe that doesn’t take a lot of fussy ingredients. This American Chop Suey recipe tastes great, fits the family-friendly bill, and contains mostly items I consider a staple in my pantry. Serve it with a fresh green salad and some dinner rolls for a complete, hearty meal!

Why is it called American Chop Suey?

Classic chop suey is a Chinese-style dish typically made with stewed meat and fried with bamboo shoots, bean sprouts, onion, or other vegetables. American Chop Suey, on the other hand, combines ground beef, macaroni noodles, and a seasoned tomato sauce. I guess the only thing they really have in common is that they are both somewhat haphazardly thrown-together meat dishes!

What are some different names for this classic comfort food?

American Chop Suey is the New England name for this hamburger casserole. Some also call it American Goulash or Johnny Marzetti, especially in the Midwest, where the name comes from a dish at a famous Ohio restaurant named Marzetti’s! I remember eating this casserole growing up in Rhode Island — it was a childhood favorite! 

American Chop Suey Ingredients

Here are the simple ingredients I use to make this classic casserole:

• Cooked elbow macaroni – cooked to al dente
• Ground beef
• Kosher salt
• Freshly ground black pepper
• Yellow onion, chopped
• Green bell pepper, chopped
• Fresh garlic cloves, chopped
• Jarred pasta sauce
• Canned chopped tomatoes
• Tomato paste
• Worcestershire sauce
• Italian seasoning
• Freshly grated Parmesan cheese

You’ll find a detailed ingredient list in the printable recipe card at the bottom of this post!

Can I make this pasta dish with ground turkey?

Yes, you can easily substitute ground turkey or ground pork for the ground beef in this recipe. Or make it meatless by omitting the ground meat altogether!

Other recipe variations

Consider adding the following items to your chop suey:

• Mushrooms- You can use either a small can or 1 cup of fresh chopped mushrooms. Add and sauté them with the green peppers so they are nice and soft.
• Dried or fresh herbs (Additional oregano or basil would go well in this dish.)
• Mozzarella cheese- stir this in with the Parmesan cheese or top the pasta with cheese and let it melt for the last 15 minutes or so.
• Spinach- stir fresh spinach as you sauté the peppers so it cooks down.
• Soy sauce- this adds just a little tang and saltiness to the sauce.

How to make this American Chopped Suey Recipe

This easy dish comes together in just about an hour and in only a few simple steps!

1. Prepare: First, I preheat the oven to 350 degrees F. Then I prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
2. Boil: Next, I set a large pot of salted water to boil. I add the elbow macaroni and cook according to the package directions for al dente pasta. Then I drain the water and set it aside until I’m ready to assemble the casserole.
3. Brown: In a large skillet over medium-high heat, I cook the ground beef until it is browned, breaking it up with a wooden spoon or fork as it cooks. Then I drain the fat from the beef, if needed, remove it from the skillet, and set it aside.
4. Sauté: In the same pan, over medium-high heat, I sauté the chopped onion, green pepper, and garlic in a little olive oil until tender. Then I return the beef to the skillet and stir everything together. Next, I pour in the spaghetti sauce, diced tomatoes, tomato paste, Worcestershire sauce, and Italian seasoning. I mix everything thoroughly and cook over medium heat until heated through. Then I remove it from the heat and stir in the Parmesan cheese.
5. Assemble and Bake: Now I add the cooked noodles to the meat sauce and stir to coat. Finally, I pour the entire contents into the prepared baking dish and bake uncovered for 30 minutes. You can also bake it in an oven-safe skillet if you prefer, and save having to clean an extra dish!

Recipe Notes

• I like my pasta with a lot of sauce. If you feel the same, I suggest either covering it with foil as it cooks and/or using a bit less of the 8 ounces of cooked pasta called for in the recipe.
• I much prefer this dish made and served from the skillet. The flavors, especially that of the green pepper, are more robust when made on top of the stove. It’s also a faster meal when made that way, so it’s great for a busy weeknight or when you have no idea what to make for dinner.
  • If you want to make it without baking in the oven, place the noodles in the sauce after everything else has been added. Cover and cook over medium-low heat for about 20 minutes, stirring occasionally.

How to store leftover American Goulash

Leftovers are best stored in an airtight container in the fridge. They will stay fresh for up to 4 days! I just reheat it in the microwave, but you could also use the stovetop or oven to reheat it.

Can I make American Chop Suey ahead of time?

Yes, this recipe is a great make-ahead recipe! Follow the recipe as directed until you are ready to bake it. At that point, cover with aluminum foil and refrigerate for up to 4 days. When you are ready to finish the recipe, go ahead and bake it at 350 degrees for 45-60 minutes or until heated throughout.

I would not recommend freezing this dish. Once thawed, pasta becomes mushy and unappetizing. You could make the meat sauce and freeze it separately, then thaw it to use in the recipe at a later time.

More great ways to use ground beef

Ground beef is such a versatile ingredient and helps make any recipe more satisfying. Here are some of my favorite ground beef recipes:

• Topping the list is my mother’s Lasagna Recipe. So hearty and full of flavor, this dish is one my family requests again and again. It’s also a great casserole to take to new moms and freezes well. You can also make lasagnas to give to families and people in need as a Lasagna Love volunteer like I do!
• With the meat inside, the sauce ladled over, and the melty cheese to top it all off, these Stuffed Green Peppers really do hit the spot.
• This easy Shepherd’s Pie or Cottage Pie recipe is made of ground beef, veggies, and corn in a delicious gravy, and is topped with creamy mashed potatoes.
• These Slow Cooker Sloppy Joes are perfect for a busy weeknight dinner. Remember to add the cheese on top!
• Combine premade crescent rolls and a filling made from scratch to get deliciously savory Taco Pockets! They make the perfect appetizer for Game Day, a potluck, or when you’re feeding a large crowd!
• Mozzarella Stuffed Meatballs are made with Parmesan and Romano cheeses, fresh herbs, and spices, and are filled with a cube of mozzarella cheese to give your family or guests a tasty surprise as they cut into it!

If you make this American Chop Suey recipe, please let me know what you think by leaving a comment or recipe review below.
Enjoy!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

American Chop Suey

The whole family will enjoy eating American Chop Suey recipe for dinner tonight. Also known as American Goulash, elbow macaroni is cooked in a savory meat sauce seasoned with fresh onions and peppers for this easy weeknight meal! Baked in the oven or cooked stovetop, this is a great recipe to add to your meal rotation!

Course Dinners

Cuisine American

Keyword American Chop Suey

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 527kcal

Author Lynne Feifer

Ingredients

• 8 ounces cooked elbow macaroni al dente
• 1 pound ground beef
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 1 medium onion chopped
• 1 green pepper seeded and chopped
• 1 garlic clove minced
• 32 ounces spaghetti sauce
• 14 ounces diced tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• 1 ½ teaspoons Italian seasoning
• ½ cup freshly grated Parmesan cheese

Instructions

• Preheat oven to 350 degrees F. Prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
• In a large skillet over medium-high heat, cook ground beef until it is browned, breaking it up as it cooks. Drain the fat from the beef and set aside.
• In the same skillet over medium-high heat, saute onion, green pepper and garlic until tender. Return beef to skillet, combine well and cook until heated through.
• Pour in spaghetti sauce and mix thoroughly. Remove from heat, and stir in Parmesan cheese.
• Add meat sauce to cooked noodles and stir to coat. Pour into prepared baking dish, and bake for 30 minutes. See NOTE if you prefer to make it stovetop and need/want less cooking time, which is my preference.

Notes

• I like my pasta with a lot of sauce. If you feel the same, I suggest either covering it with foil as it cooks and/or using only a bit less of the cooked pasta recommended in the recipe.
• I much prefer this dish made and served from the skillet. The flavors, especially that of the green pepper, seem to be more robust when made on top of the stove.
  • If you want to make it this way, you don’t need to heat the oven. After combining the noodles with the meat sauce, cover and cook over medium-low heat for about 20 minutes, stirring occasionally. 
• If you want to bake it in the oven, you could also bake it in an oven-safe skillet after you mix it altogether instead of transferring it to an 8 X 8-inch dish. 

Nutrition

Calories: 527kcal | Carbohydrates: 41g | Protein: 32g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1612mg | Potassium: 1413mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1444IU | Vitamin C: 53mg | Calcium: 264mg | Iron: 7mg

This post was originally published January 2, 2012. It has been updated in format and with pictures on April 15, 2026.

The post American Chop Suey appeared first on 365 Days of Baking.

I love making stuffed pasta shells for my family! They are so delicious, and you can use all sorts of fillings to make them unique. Stuffed shells are great for meal prep, and I love to make this hearty baked pasta dish for a meal train when families need a little help with a meal!

This spinach ricotta stuffed shells recipe actually kind of reminds me of Spinach Dip, only in shell form and without the artichokes! I mean, you can’t really go wrong with three kinds of cheese, right?

Ingredients for Spinach and Ricotta Stuffed Shells

You only need a handful of ingredients to make the filling for these stuffed shells. Here’s what I use:

• Jumbo pasta shells
• Ricotta cheese
• Shredded mozzarella cheese
• Frozen spinach, thawed and drained
• Grated Parmesan cheese
• Egg
• Dried parsley

Homemade Marinara Sauce Ingredients

I use my delicious homemade marinara sauce in this and other pasta recipes. Most of the ingredients are pantry staples. Gather these ingredients together:

• Olive oil
• Minced onion
• Garlic cloves, minced
• Tomato puree
• Tomato paste
• Freshly chopped basil
• Granulated white sugar
• Kosher salt
• Dried oregano
• Freshly ground black pepper
• Red pepper flakes
• Apple cider vinegar (or you can substitute lemon juice)

To get all the details for this recipe, check out the printable recipe card at the end of the post!

How to Make Spinach Stuffed Shells

If I don’t already have some marinara sauce on hand, I’ll start by making that first.

1. In a large skillet or saucepan, I heat a little olive oil over medium heat. Then I add the minced onion and garlic and cook until fragrant, about 1-2  minutes.
2. Next, I add the tomato puree and tomato paste, sugar, basil, salt, oregano, pepper, and red pepper flakes. I reduce the heat to a simmer over low and cook for about 30 minutes, stirring occasionally.

Cook and Stuff the Shells

1. I cook my jumbo shells in a large pot of water according to the package directions for al dente, then drain and set aside.
2. While the pasta cooks, I preheat the oven to 350 degrees F. I prepare a 9×13-inch baking pan by spraying it with nonstick cooking spray.
3. In a large bowl, I beat an egg, then add ricotta cheese, drained spinach, 1 cup of mozzarella cheese, the Parmesan cheese, and parsley. I mix this all together well.
4. Then I add all of the pasta sauce to the prepared baking dish, spreading it evenly around the bottom of the pan. I fill each of the cooked shells with the cheese mixture and place them into the baking dish on top of the sauce.
5. Finally, I cover the entire dish with aluminum foil and bake for 30 minutes.
   If you like, you can save a portion of the sauce to pour over the top of the shells before baking. Sometimes, I like to remove the foil after 30 minutes, add more mozzarella cheese, then bake it uncovered for another 5-10 minutes or until the cheese melts.

FAQs

Can I make Spinach and Ricotta Stuffed Shells ahead of time?

Yes, you can absolutely make stuffed shells ahead of time. I like to double the recipe and make one dish for now and another for later! Assemble the stuffed pasta as directed, cover the dish tightly with foil, and refrigerate for up to 1–3 days before baking.

They can also be frozen unbaked for up to 3 months, allowing for a quick, easy meal that bakes directly from the freezer. Just stick it in the preheated oven and bake for an extra 10-15 minutes or until the filling is warm throughout.

How do I store leftover Spinach Ricotta Stuffed Shells?

Store them in an airtight container in the fridge for 3-5 days. Reheat them in the microwave, covered, or in an oven until warm throughout.

Can I use fresh spinach in this recipe?

You can, but it needs to be cooked down and drained. You’d need about a pound of fresh spinach to get enough for this recipe.

What’s the best way to stuff the shells?

I like to transfer my filling to a piping bag or Ziploc bag, snip off the corner of the bag, and pipe the filling into each individual shell. It’s a lot less messy! But you can also just use a large spoon to transfer the filling!

More Stuffed Shell Recipes

Here are some of the stuffed shell recipes I’ve created. What other filling should I make next time?

• Pizza Stuffed Shells
• Taco Stuffed Shells
• Chicken Stuffed Shells
• Baked Stuffed Shells (Classic)
• Chicken Alfredo Stuffed Shells
• Easy Stuffed Shells with Cottage Cheese

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells are pasta shells filled with a creamy ricotta and spinach filling, baked in a homemade marinara sauce. They pair perfectly with salad and slices of garlic bread.

Course Dinner

Cuisine Italian

Keyword Spinach and Ricotta Stuffed Shells

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 6 servings

Calories 389kcal

Author Lynne Feifer

Ingredients

• 20 jumbo pasta shells

Ricotta Spinach Filling

• 15 ounces ricotta cheese
• 1 cup shredded mozzarella
• 8 ounces frozen spinach thawed with excess water squeezed out
• ½ cup grated Parmesan cheese
• 1 egg
• 1 tablespoon dried parsley

Marinara Sauce

• 4 tablespoons olive oil
• ½ cup finely minced onion
• 2 cloves garlic, minced
• 28 ounces tomato puree
• 6 ounces tomato paste
• 2 tablespoons fresh chopped basil
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon oregano
• ½ teaspoon freshly ground black pepper
• ½ teaspoon red pepper flakes, add more to taste, if desired
• 1 tablespoon apple cider vinegar

Instructions

• Prepare a 9 X 13-inch baking dish by spraying it with cooking spray. Set aside.

Marinara

• In a large skillet or large saucepan over medium heat, heat the 4 tablespoons olive oil. Add the minced onion, 2 cloves minced garlic and cook until fragrant and slightly soft, about 2 minutes.
• Add the 28 ounces tomato puree, 6 ounces tomato paste, 1 teaspoon sugar, 2 tablespoons fresh basil, 2 teaspoons salt, 1 teaspoon oregano, 1/2 teaspoon pepper, and 1/2 teaspoon red pepper flakes.
• Reduce to simmer and cook for 30 minutes, stirring occasionally. Add the 1 tablespoon apple cider vinegar after 30 minutes and stir well to incorporate. Ladle or carefully pour contents into the prepared baking dish. I like to pour all of the sauce into the bottom of the pan and then place the shells in, but you can place some sauce on top if you'd like.

Shells

• When ready to make shells, preheat oven to 350 degrees F.
• Cook pasta shells according to package directions.

Spinach Ricotta Filling

• In a large mixing bowl, beat the egg. Add the ricotta cheese, 8 ounces squeezed spinach, 1 cup of the mozzarella, Parmesan cheese and parsley. Mix well.
• Place 1/3 of the marinara sauce into the bottom of the prepared baking dish.
• Fill each shell with the ricotta filling and place into the baking dish.
• Cover the pan with tin foil, and bake for 30 minutes.

Notes

• Don’t have apple cider vinegar, you can substitute 1 tablespoon fresh lemon juice. 
• If you choose to cover the the shells with a bit of sauce before baking and want to add additional mozzarella on top, remove the tin foil after 30 minutes. Sprinkle 1 cup of mozzarella over the shells, and return to oven to bake uncovered for another 5 – 10 minutes or until cheese is melted.

Nutrition

Calories: 389kcal | Carbohydrates: 29g | Protein: 21g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 71mg | Sodium: 1432mg | Potassium: 1181mg | Fiber: 5g | Sugar: 11g | Vitamin A: 6147IU | Vitamin C: 24mg | Calcium: 466mg | Iron: 5mg

The post Spinach and Ricotta Stuffed Shells appeared first on 365 Days of Baking.

Everything is easier in the crockpot! It’s one of my favorite things to use in the kitchen. I just LOVE that I can do little prep work in the morning and that a nearly complete meal is ready with hardly any trouble after a long day of work.

And to me, a ragu is nothing if it’s not covering pappardelle pasta. Those long, wide noodles are the perfect vehicle for the pork and delicious sauce. I should learn how to make some of my own one of these days.

What is Ragu?

Ragu is an Italian meat sauce made by slow-cooking meat, vegetables, and liquids over low heat to develop a deep, rich flavor. A traditional ragu uses onions, carrots, and celery, tomatoes, olive oil, and rich red wine, though recipes vary widely!

What You Need For This Recipe

• For the meat, you can use a Boston Butt or a Picnic Roast as well. Those cuts will be a bit bigger than a loin but will be just as good. If you prefer to use those, ask your butcher to cut them down to size for you.
  You can find more information about different cuts of pork in this post, A Guide to Pork Cuts.
• Get a good sear on that meat before you put it into the crockpot, rubbing it with the seasonings and browning it on all sides before placing it into the slow cooker. It will add more flavor to your final dish.
• If you’d rather not use the red wine in the recipe, it can be omitted. You can substitute some additional chicken stock or even some red grape juice.
• Your favorite pasta! As you know, I LOVE Pappardelle, but of course, you can use your favorite fresh pasta or whatever your family prefers to eat.

Pork Ragu Ingredients

To make this Italian comfort food in the slow cooker, I need a good amount of items, but no fancy ingredients! Here’s what’s on my list:

• Olive oil
• Pork loin(s)
• Canned crushed tomatoes
• Chicken stock and red wine (if desired – see note)
• Minced onion
• Finely grated carrots
• Minced garlic
• Tomato paste
• Italian seasoning
• Kosher salt
• Ground black pepper
• Bay leaves
• Pappardelle noodles (or your favorite pasta)

I have a detailed list of ingredients in the printable recipe card at the bottom of the post, so make sure to scroll down and review it!

How to Make Pork Ragu

This is truly a “fix it and forget it” meal! Here’s how to make it:

1. Seasoning: In a small bowl, I mix together the Italian seasoning, salt, and pepper. Then I rub this mixture all over the pork loin.
2. Sear: I heat my olive oil over medium-high heat in a large skillet. Then I place the seasoned loin into the heated skillet and sear it on all sides until nicely browned.
3. Crockpot: I spray the inside of the crockpot with cooking spray and place the seared loin in the bottom of the pan. Then I cover it with the crushed tomatoes, chicken stock, minced onion, grated carrots, minced garlic, tomato paste, and the bay leaf. You can mix these all up beforehand or just dump them in like I do! Then I place the cover on and let it cook on low for 6-8 hours (or on high for 4-6 hours).
4. Shred: When the pork is fall-apart tender, I remove it from the crockpot and put it on a cutting board or in a large bowl. Then I use two forks to shred the meat. I remove the bay leaf from the sauce, then return the shredded pork to the crockpot and cook on low for another 30 minutes.
5. Serve: I cook the pasta following the package instructions for al dente, drain the pasta water, and serve it topped with my delicious Pork Ragu!

Recipe Notes

• I sometimes like a little red wine in my Ragu, so I use ¾ cup chicken stock and ¼ cup red wine. You can use just chicken stock if you prefer to make this without any alcohol.
• This recipe will serve 4-6 people. Nutritional information has been calculated for 6 servings.

FAQs

How do I store leftover Pork Ragu sauce?

Once the leftover sauce cools completely to room temperature, I transfer the ragu to an airtight container and store it in the fridge for 3-5 days. You can store it with the cooked pasta or without.

Can I freeze Pork Ragu?

Yes, you could make this and freeze it in an airtight container for up to 1 month. Thaw it in the fridge overnight, then reheat in a saucepan until hot throughout, adding a bit more chicken stock if needed. Serve over freshly made pasta.

Can I use other cuts of meat besides a pork loin?

Yes, you could use a Pork Butt/Pork Shoulder or Picnic Roast instead, though you would need to have it cut down to size. I usually ask my butcher to do this with no problem! 

Can I make Pork Ragu in a pressure cooker instead?

While I haven’t tested this recipe in the Instant Pot, you should be able to convert it! I would add my aromatics, then meat and liquids (including the crushed tomatoes), cook until the meat is tender (about an hour), then add the veggies at the end. I would also use a natural release instead of an instant release.

My family really enjoyed this recipe, and I’ve made it quite a bit since I originally posted this years ago. I think your family will enjoy it as much as ours has. It’s tasty, easy, and won’t break the bank. That right there is something to get excited about!

Pork Recipes You’ll Love

I’ve become a big proponent of all things pork, having done multiple farm tours throughout my years of blogging. You can read more about one of my trips to Brenneman Pork in the rest of the post below the recipe card.

• These juicy Pork Burgers have quickly become a family favorite! Made with ground pork, shredded cheddar and Monterey Jack cheeses, and a chipotle seasoning mix, these pork patties are the perfect burger to simplify your busy weekday! I bet you’ve never eaten such a flavorful burger!
• This Pork Potstickers recipe is one you’ll come back to again and again because it’s so easy! They’re made of ground pork, ginger, garlic, soy sauce, and cabbage tucked into a potsticker wrapper, fried, and then steamed. They make a delicious appetizer or main course for dinner.
• Rip into these juicy Pork Spare Ribs for a tasty dinner that is worth the wait! Your sticky fingers will be covered in this homemade BBQ sauce, but the mess is part of what makes these ribs so great! The best part is that this oven recipe means you can have BBQ ribs all year round!
• Jack Daniel’s Pork Tenderloin is an easy pork recipe flavored with whiskey, brown sugar, soy sauce, Dijon mustard, and garlic. Marinated for hours then roasted to juicy perfection, this whiskey-infused pork turns dinner into a feast and is perfect for any occasion, especially a busy weeknight!
• This Easy BBQ Pork Mac & Cheese recipe is a delicious and hearty dinner made with the pork in your freezer and ingredients you already have in your pantry! Easy, simple, and delicious meals are where it’s at right now. I want to show you how you can combine simple ingredients while saving money, using pork as your protein to create many flavorful dishes.

If you enjoyed this Pork Ragu, I’d love to hear how it turned out for you! Please leave a comment or a recipe review below, and come back for more recipes soon!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

This recipe is gently adapted from Mother Thyme.

Print

Crockpot Pork Ragu

This hearty Pork Ragu is an easy and fairly inexpensive dinner for a busy weekday. Prepare it in the morning, let the crockpot do its magic, and have a healthy, delicious "Sunday" dinner with no fuss!

Course Main Course

Cuisine American

Keyword Pork Ragu

Prep Time 20 minutes minutes

Cook Time 8 hours hours 30 minutes minutes

Total Time 8 hours hours 50 minutes minutes

Servings 6 servings

Calories 637kcal

Author Lynne Feifer

Ingredients

• 2 tablespoons olive oil
• 2 ½ pound pork loin(s) (you may need more than one pork loin to equal the 2 ½ pounds total)
• 28 ounces crushed tomatoes
• 1 cup chicken stock *See note
• 1 medium onion, minced
• 3 medium carrots, grated fine
• 2 cloves minced garlic
• 1 tablespoon tomato paste
• ¾ teaspoon Italian seasoning
• ¾ teaspoon kosher salt
• ½ teaspoon pepper
• 1 bay leaf
• 1 package Pappardelle noodles

Instructions

• In a small bowl, mix together the 3/4 teaspoon Italian seasoning, 3/4 teaspoon salt, and ½ teaspoon pepper. Rub the mixture all over the pork loin(s).
• Heat olive oil over medium-high heat in a large skillet. Place the seasoned loin into the heated skillet and sear on all sides, until nicely browned.
• Spray the inside of the crockpot or slow cooker with cooking spray and place the seared loin inside. 
• Cover with the 28 ounces crushed tomatoes, 1 cup chicken stock, minced onion, 3 grated carrots, 2 cloves minced garlic, 1 tablespoon tomato paste, and the bay leaf. 
• Cover and heat on low for 6-8 hours or high for 4-6.
• When pork has finished cooking, remove from the crockpot and place onto a cutting board or into a large bowl. Shred the meat with two forks.
• Remove the bay leaf from the sauce and return the shredded pork to the crockpot to cook on low for an additional 30 minutes. 
• Cook pasta according to package directions. Drain, and serve with the pork.

Notes

• For additional flavor, reduce the amount of chicken stock to 3/4 cup and add 1/4 cup red wine.
• This recipe will serve 4-6 people. Nutritional information has been calculated for 6 servings.

Nutrition

Calories: 637kcal | Carbohydrates: 70g | Protein: 54g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 187mg | Sodium: 680mg | Potassium: 1516mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5479IU | Vitamin C: 16mg | Calcium: 106mg | Iron: 5mg

I am proud to be partnering with Farming to Fight Hunger for this sponsored post. As always, all opinions are 100% my own.
This post was originally published September 28, 2018. It has been updated in format and with pictures on March 4, 2026.

If you’ve been reading my blog for some time then you know how near and dear to my heart pig farmers are.

Last year I was asked to be a host blogger for the pork tour in Sioux Falls, South Dakota. I love meeting the farmers and seeing first hand the passion they not only have for their job but also for the animals in their care. It is truly an eye-opening experience.

In July, I was asked to partner with Farmers Fighting Hunger in the Home Runs for Hunger at Brenneman Pork in Wellman, IA. Needless to say, I jumped at the chance.
Having toured their pig farm in 2015, I have the utmost respect and admiration for the entire Brenneman family. They are completely transparent in all that they do on their farm and have an “ask any question” attitude. The strongly believe the more they and other pig farmers educate the public about all that they do the better it is for everyone.

Rob, his wife Char and their daughter-in-law Erin (to Rob’s left in the center) along with their entire family have built a business that they are extremely passionate about. Plain and simple, they adore pigs and absolutely love going to work every day.

They want to put the best practices to use so that they create a better pork product for the consumer. It is their livelihood and they (especially Rob!) will do whatever is necessary to make sure that happens.

One of my favorite parts of visiting a pig farm is being able to hold the baby pigs right after they’ve been born or even helping the momma give birth to one!
In order to do that, there are safety precautions in place that need to be adhered to. Employees and visitors need to “shower-in”, and even “shower-out” when leaving the nursery. There is also a large air-filtration system in place and the environment is temperature-controlled.

All of these measures that the Brenneman’s have incorporated onto their farm provide a healthy, safe, and positive environment for the pigs which enables them to produce a better-quality product for the consumer.

Home Runs Fighting Hunger

Besides touring the pig farm, we participated in a Home Runs Fighting Hunger softball tournament to raise money for the Wellman, IA food bank.
Erin and her husband Rob built a real-life Field of Dreams right in the cornfields in their backyard! It is AH-mazing!!

They held a softball tournament to encourage participation in local food banks around the country whether it is in the way of donations, volunteering and even spreading the word.
It is so important that we combat hunger because no one should ever be hungry.

As we all know, hunger is a very serious issue here in the United States. I encourage you to find your local food bank here and discover how you can help.

You can read more about our Iowa pig farm experience from other bloggers who were on the trip, too!

Sandra from Dash of Sanity was on the trip as was her husband Jake. It was his first time touring a pig farm and he wrote a fantastic post about Pork Tacos that literally had me in tears! It was truly an amazing experience for him.

Cara, a registered dietitian at Street Smart Nutrition shared what she learned in her post. During our trip, she asked some really great questions and was really impressed with how transparent the Brenneman’s were and how they wanted us to ask them anything!

These Prosciutto & Fontina Topped Italian Pork Chops from Stephanie at Plain Chicken were created after our trip.
All of the bloggers on the trip were amazed at the precautions the Brenneman’s take to care for their animals. They have state of the art facilities, ask themselves each day how they can make it even better, and strive to do that.

The post Pork Ragu appeared first on 365 Days of Baking.

Chili is one of my favorite meals to make. It’s quick to throw together, and the long, slow cooking time produces such tantalizing flavors and aromas! I love to make a big batch and use it to make a chili dog, serve it over baked potatoes, on top of French fries, or just in a bowl with some cornbread or crackers.

As much as I love plain French fries, they are even better with toppings! I’ve had them with everything from plain cheese to saucy pulled pork on top. But these Chili Cheese Fries are definitely at the top of my list!

Ingredients for Chili Fries

This recipe starts with my homemade chili recipe, but of course, you can use any type of chili, even the canned which will make this dish super quick and easy to put together! Here’s what I need to make this chili recipe:

• Olive oil
• Chopped onions
• Minced garlic
• Ground beef
• Stewed tomatoes
• Fire-roasted diced tomatoes (or Rotel tomatoes with chiles)
• Tomato sauce
• Chili powder
• Unsweetened cocoa powder
• Cumin
• Oregano
• Kosher salt
• Kidney beans (I do not drain them first!)

In addition, I need the following:

• Frozen French fries
• Shredded Mexican blend cheese
• Sliced jalapeno
• Chopped red onion
• Fresh chopped parsley or cilantro (for garnish)

I have a detailed list of ingredients in the recipe card below, so make sure you review it before cooking!

How to Make Chili Cheese Fries

Homemade Chili

This chili recipe is pretty quick and easy to make! I start with my aromatics by heating olive oil in a large skillet over medium-high heat. Once it’s hot, I add the chopped onions and minced garlic, then sauté them until they are soft and fragrant (about 2-3 minutes).

Next, I add the ground beef and cook it until it’s completely browned, about 7-10 minutes. I either drain off the excess oil or cook it until the meat sears and most of the liquid evaporates.

Now I stir in the stewed tomatoes, diced tomatoes, tomato sauce, and all the seasonings (chili powder, cumin, oregano, and salt). Don’t forget the unsweetened cocoa—it really adds a depth to the flavor! I mix all of this up, breaking up the stewed tomatoes as I stir. Once it comes to a boil, I cover the saucepan, reduce the heat to low for a simmer, and let the chili cook for about an hour, stirring occasionally.

At the end of the cook time, I add the kidney beans with their liquid and stir to combine. I don’t want these to get mushy! Then I replace the cover and let the chili cook another 20 minutes or so. Now it’s ready to eat or use in your recipes!

Chili Cheese Fries

I cook the fries according to the package directions. I prefer to make them in an air fryer, but the oven works well too. Then I place the hot fries on a rimmed baking sheet or in an oven-proof baking dish like a cast iron skillet. I move a baking rack to the top position in the oven and heat up the broiler.

Next, I spread about a cup of shredded cheese over the cooked fries, then broil them in the preheated oven for 2-3 minutes, just long enough to melt the cheese. I take them back out of the oven, spread 2 cups of chili over the top of the cheese, then sprinkle the remaining cheese on top of the chili. Then the fries go back into the oven for another minute or two.

To serve, I top them with diced red onion, sliced jalapenos, and chopped parsley, but you can use whatever toppings you like!

Recipe Notes

• This chili recipe makes more than the 2 cups needed for the chili fries, so you can save the rest for another day!
• Feel free to adjust the spices to your liking, but I highly recommend you keep the cocoa powder in!

FAQs

Can I make Chili Cheese Fries ahead of time?

I love to make the chili the day before I make the fries, as the chili thickens when it cools and the flavors deepen overnight. Make the fries fresh, though, as they will get soggy overnight.

Can I make this with other types of fries?

I use standard French fries, but you could use waffle fries or even tater tots! I’m not sure how it would taste with fries made from sweet potatoes, but go ahead and give it a try!

How do I store leftover chili?

Store the cooled chili in an airtight container in the fridge for 3-5 days, or for longer storage, transfer it to a freezer bag, lay it flat, and freeze. Frozen chili is good for up to 3 months. Thaw it in the fridge overnight before reheating the chili on the stovetop.

Meals that Double as Game Day Appetizers

Chili Cheese fries make a great meal, but they’d also be fun to serve as an appetizer for your tailgate party, too! Here are some other meals that double as game day snacks:

• Buffalo Chicken Sliders
• Sweet and Sour Meatballs
• Chicken Nachos
• Aloha Sloppy Sliders
• Pepperoni Bread

If you enjoyed these Chili Cheese Fries, please leave me a recipe review or a comment below!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Chili Cheese Fries

Enjoy these Chili Cheese Fries for a hearty but easy meal. Using frozen French fries, you can load them up with delicious homemade chili and all the fixings to make them perfect for an appetizer, too!

Course Dinners

Cuisine American

Keyword Chili Cheese Fries

Prep Time 20 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 4 servings

Calories 560kcal

Author Lynne Feifer

Ingredients

Chili Cheese Fries

• 16 ounces frozen French fries
• 1 ½ cups shredded Mexican cheese blend divided
• 2 cups leftover chili recipe below and see note*
• 1 jalapeno sliced
• 2 tablespoons chopped red onion
• fresh chopped parsley or cilantro for garnish

Chili Recipe

• 1 tablespoon olive oil
• 1 large onion chopped
• 2 cloves garlic minced
• 1 pound ground beef
• 14.5 ounces stewed tomatoes
• 14.5 ounces fire roasted diced tomatoes can use Rotel Tomatoes with chiles for additional flavor.
• 8 ounces tomato sauce
• 1 tablespoon chili powder
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon kosher salt
• 15 ounces kidney beans NOT drained

Instructions

Chili Recipe

• Prepare the chili. In a large skillet over medium heat, pour the olive oil. Add the one chopped onion, and 2 cloves of minced garlic and saute until soft and fragrant, about 2-3 minutes.
• Add the pound of ground beef and cook until completely browned, about 7-10 minutes.
• Stir in the 14.5 ounces stewed tomatoes, 14.5 ounces diced tomatoes, 8 ounces tomato sauce, 1 tablespoon cocoa powder, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano and 1 teaspoon kosher salt. Mix well, breaking up the stewed tomatoes as you stir. Bring to a boil, and then reduce to a simmer. Cover and cook for about an hour, stirring occasionally.
• Add the 15 ounce can of kidney beans with the liquid and stir to completely combine. Cook for an additional 20 minutes, uncovered, again stirring occasionally.

Chilli Cheese Fries

• Cook the French Fries according to manufacturer's directions, spreading them onto a baking sheet lined with aluminum foil to bake in the oven or by placing them into the basket of an air fryer.
• If using 2 cups of chili that has been refrigerated, place it into a small saucepan and allow to simmer until ready to assemble the fries.
• Once the French fries have been cooked, either move them closer together on the rimmed baking sheet or put them into an oven-proof baking dish, cast iron skillet or pie plate to assemble and serve. Move one of the oven racks to the top position and preheat the broiler on low.
• Spread 1 cup of the Mexican cheese over the French fries and broil for 2-3 minutes or until the cheese has melted.
• Add the 2 cups of heated chili and spread over the cheese covered French fries. Sprinkle the remaining 1/2 cup of cheese over the chili, and return to the oven. Broil for an additional 1-3 minutes until the cheese has melted.
• Sprinkle with the 2 tablespoons red onion, sliced jalapeno, and chopped parsley.

Notes

• The chili recipe is included and makes more than the 2 cups needed for the Chili Fries.
• I like to make the chili at least the day before I make the fries recipe because it thickens as it cools and is not as runny when reheated. However, you can assemble right after cooking.
• Feel free to use more or less of the spices in the chili recipe to adjust it to your taste.

Nutrition

Calories: 560kcal | Carbohydrates: 52g | Protein: 21g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 48mg | Sodium: 1550mg | Potassium: 1010mg | Fiber: 11g | Sugar: 2g | Vitamin A: 715IU | Vitamin C: 14mg | Calcium: 555mg | Iron: 6mg

The post Chili Cheese Fries appeared first on 365 Days of Baking.