Miss Allie's Kitchen

Whole & Healthy Home Cooking

Venison Everyday Cookbook

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Venison Stuffed Peppers

These classic venison stuffed peppers are chock full of perfectly seasoned ground venison, rice, and a rich tomato sauce. Top with a bit of cheese and voila!

venison stuffed peppers in a white baking dish

There’s just something about using food as a vessel for making a dish that speaks to me. I think that’s why I love these venison stuffed peppers so much, they’re perfectly portioned servings made right in a pepper. How functional, cute, and – team no waste!

I actually started testing this recipe when I was prepping for my maternity leave this summer. I figured I’d get testing for you guys because stuffed peppers a a huge fall/winter favorite around out house. So is this stuffed pepper soup!

I think we love stuffed peppers so much because they’re hearty and filling without being too heavy. The rice and protein (here venison) fill you up but you get a ton of veggies in from the tomatoes, peppers and onions.

I love a dish like this – no sides needed! Just plop one (or two) on a plate and there you go! Did I mention that they freeze beautifully? Check out the directions for that below in the printout, but if you have a lot of frozen, ground venison, a great idea would be to make a double batch! And freeze half.

If you are looking for other Ground Venison recipes, I have a ton! One of our favorites are these Ground Venison Tacos. You can make a delicious Venison Burger Bowl and we even love utilizing ground venison for breakfast for sausages or these Breakfast Bowl.

What’s different about stuffed peppers with venison?

So I’m sure you’re wondering…what’s the difference with venison stuffed peppers? How do you make the recipe taste good?

It’s actually so easy. I just add a spice blend that works well with venison and some red wine vinegar to the ground meat mixture. This is one of my tips for working with venison (adding acid). Make sure you check out the rest in my cookbook!

venison stuffed peppers in a white baking dish

INGREDIENTS AND KITCHEN TOOLS

Olive oil

Yellow onion

Ground venison

Garlic cloves 

Sea salt

Black pepper

Italian seasoning 

Red wine vinegar 

Cooked rice (I like long-grain, brown)

Tomato sauce (I used 2 (8 oz.) cans, you can also use a (15 oz.) can)

Bell peppers

Kitchen Tools:

For this recipe, all you’ll want a skillet and a baking pan for cooking your peppers in.

ground venison with rice in a skillet
prepping stuffed peppers in a white baking dish

STEP BY STEP

Step 1: Preheat the oven to 375F.

Step 2: Start by heating the olive oil over medium heat in a large skillet. Then, add the onion and saute for about 5-7 minutes, until lightly browned. 

Step 3: Then, add the ground venison and brown, this takes about 8 minutes. Add the garlic, salt, pepper, and Italian seasoning. Brown for an additional 3-4 minutes to give the spices a chance to release flavor. 

Step 4: Next, add the red wine vinegar and deglaze the pan. Then, stir in the rice and tomato sauce. Remove the filling from the heat.

Step 5: Cut the tops off of the 8 peppers and remove the seeds. Place the peppers in a large baking dish (any size that fits all the peppers works), and stuff with the venison mixture. 

Step 6: Bake for 30 minutes, until the peppers are soft. 

Step 7: If desired, top with parmesan and fresh parsley. 

Note for freezing:

To freeze, simply line a baking sheet with parchment paper and arrange the peppers on the paper. Freeze fully (about 4-6 hours) before storing a freezer bag OR vacuum sealing. Keeps for about 3 months in a freezer bag, 6 or so in a vacuum-sealed bag.

HOW TO SERVE

I love a dish like this – no sides needed! Just plop one (or two) on a plate and there you go! Did I mention that they freeze beautifully? I highly suggest making a double batch and freezing half!

STORING AND REHEATING

If you happen to have any leftovers you can totally store in an airtight container in the refrigerator for 3-5 days.

To freeze, simply line a baking sheet with parchment paper and arrange the peppers on the paper. Freeze fully (about 4-6 hours) before storing a freezer bag OR vacuum sealing. Keeps for about 3 months in a freezer bag, 6 or so in a vacuum-sealed bag. 

venison stuffed peppers in a white baking dish

OTHER RECIPES YOU’LL LOVE

Have you gotten your hands on a copy of Venison Every Day, yet? It’s my cookbook focused on all venison recipes + how-to tips & tricks!

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venison stuffed peppers in a white baking dish

Venison Stuffed Peppers

These venison stuffed peppers are chock full of perfectly seasoned ground venison, rice, and a rich tomato sauce. Top with a bit of cheese and voila!

  • Author: Miss AK
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 peppers 1x
  • Category: Main Dish
  • Method: Oven
  • Cuisine: Italian American
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews
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Ingredients

  • 1 Tbsp. olive oil
  • 1 large, yellow onion, diced
  • 1 lb. ground venison
  • 4 garlic cloves, minced 
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 Tbsp. Italian seasoning 
  • 2 Tbsp. red wine vinegar 
  • 2 cups cooked rice (I like long-grain, brown)
  • 16 oz. tomato sauce (I used 2 (8 oz.) cans, you can also use a (15 oz.) can)
  • 8 bell peppers

Instructions

  1. Preheat the oven to 375F.
  2. Start by heating the olive oil over medium heat in a large skillet. Then, add the onion and saute for about 5-7 minutes, until lightly browned. 
  3. Then, add the ground venison and brown, this takes about 8 minutes. Add the garlic, salt, pepper, and Italian seasoning. Brown for an additional 3-4 minutes to give the spices a chance to release flavor. 
  4. Next, add the red wine vinegar and deglaze the pan. Then, stir in the rice and tomato sauce. Remove the filling from the heat.
  5. Cut the tops off of the 8 peppers and remove the seeds. Place the peppers in a large baking dish (any size that fits all the peppers works), and stuff with the venison mixture. 
  6. Bake for 30 minutes, until the peppers are soft. 
  7. If desired, top with parmesan and fresh parsley. 

Notes

To freeze, simply line a baking sheet with parchment paper and arrange the peppers on the paper. Freeze fully (about 4-6 hours) before storing a freezer bag OR vacuum sealing. Keeps for about 3 months in a freezer bag, 6 or so in a vacuum-sealed bag. 

Nutrition

  • Serving Size: 1 bell pepper
  • Calories: 216
  • Sugar: 3 g
  • Sodium: 725 mg
  • Fat: 6 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 29 g
  • Fiber: 6 g
  • Protein: 17 g
  • Cholesterol: 48 mg

Venison Bolognese | The Best Deer Meat Pasta Sauce

Venison bolognese is one of the best dishes you can make when you have ground deer meat on hand. This is the best recipe yielding in a rich, tomato sauce.

venison bolognese on a blue plate

Italian food is one of my favorites. I happen to think it’s one of the easiest cuisine types to incorporate venison into. We love making my Venison Bake for friends and family and a go-to for Sunday dinners is my Venison Lasagna. My Venison Meatballs are a family favorite. They are perfect when making my Marry Me Venison Meatballs or some Meatball Subs for game day. If you want to spruce up your meatballs, check out these Meatloaf Style Stuffed Meatballs– SO GOOD! When I don’t have time to make those, this venison bolognese is the perfect dish.

I’m not Italian (I’m mostly Irish and German) but growing up, my dad and I would spend Sundays after church slaving over a pot of tomato sauce, usually just marinara. Some of my favorite childhood memories are of the time we spent around the stove together. One of my very favorites is his famous Chicken Cacciatore.

Nowadays, I still make pasta and sauce on the regular, but I’ve got a strapping 6’4″, 205lb., venison-loving husband to feed, and he always requests pasta with “meat sauce”. More commonly known as bolognese. This is as close to an authentic bolognese sauce as you’ll find with using wild game – ways better than a traditional meat sauce in my opinion!

There is one thing I just can’t bring myself to order regularly, and that’s pasta with tomato sauce. I know I’m being bold, but I usually think my version is better. And if you want to try your hand at homemade pasta with your KitchenAid mixer check this out!

If you’re looking for a more simplified version of this recipe, take a look at this video:

YouTube video

INGREDIENTS AND KITCHEN TOOLS

Today, we’re diving into the wild world of venison bolognese, a dish that’ll make your taste buds do a happy dance. Here is what you’ll need:

  • Olive oil
  • Yellow onion, finely diced 
  • Carrots (about 2-3 carrots) 
  • Ground venison* (see note below for other types of meat)
  • Garlic cloves, minced 
  • Italian seasoning 
  • Sugar (optional but suggested)
  • Salt
  • Black Pepper 
  • Tomato paste
  • Red wine vinegar 
  • Dry red wine* (see note)
  • Crushed tomatoes 
  • Tomato sauce
  • Parmesan cheese rind
  • Fresh parsley + parmesan cheese + pasta for serving

NOTES:

  1. You can sub the wine with beef broth or vegetable broth, but I really recommend using it if you can. No need for anything fancy, drinkable wine, even boxed, is fine. I usually use a cabernet.

Kitchen Tools:

For this recipe, you’ll need a large pot, such as a dutch oven. I always recommend having a good quality cutting board and knife for chopping up your veggies. I also recommend this chopper if you hate finely chopping veggies. A good set of measuring spoons and cups. Other simple kitchen tools you’ll need are a can opener, and I am loving this meat chopper, it’s a real game changer!

meat and vegetables in a pot

STEP BY STEP | FOR A CLASSIC TWIST ON A BOLOGNESE SAUCE

Step 1: Heat the olive oil in a large pot over medium heat. Once hot, add the onion and carrot and saute until the onion starts to soften, about 5-7 minutes. 

Step 2: To the vegetables, add the ground venison and brown the meat, cooking for about 8 minutes and breaking up the meat as it cooks. 

Step 3: Then, add the garlic, Italian seasoning, salt, pepper, and tomato paste. Stir together and saute for 2 minutes to let the flavors release. 

Step 4: Deglaze the pan by pouring in the red wine vinegar and wine. Use the liquid to scrape up any bits of flavor at the bottom of the pan. 

Step 5: Finally, add the crushed tomatoes and tomato sauce and mix together well. If you have one handy, add the rind or end of a brick of parmesan cheese to the sauce. It releases great flavor during cooking. 

Step 6: Once the sauce reaches a slow boil, turn the heat to low and cover the pot. Allow the sauce to simmer for at LEAST 30 minutes, but an hour to a few hours is better. Heck, all day if you have it!

Step 7: Remove the parmesan rind before serving and ladle the sauce over your pasta of choice. Top with fresh parsley and parmesan cheese if desired.

meat sauce ingredients in a pot

Cooking Tip

This recipe also works well with ground elk, lamb or bear meat. If you’d like to use beef or turkey, omit the red wine vinegar or just use 2 teaspoons instead of a full tablespoon. 

HOW TO SERVE VENISON BOLOGNESE

I love serving this sauce over some pasta (homemade is best, but seriously any type of pasta will work). Top with some fresh parmesan, serve with some garlic bread and a side salad and enjoy a delicious, classic Italian dinner (with a wild game twist) in the comfort of your own home!

STORING AND REHEATING

This recipe is great for meal prepping. You can make this ahead of time and store it in the fridge for 3-5 days in an airtight container.

meat sauce in a pot

COMMONLY ASKED QUESTIONS

How do you make bolognese with venison?

I actually prefer venison bolognese to beef bolognese. Traditionally, bolognese is made with lamb, beef or pork (or a blend) but I imagine lamb was quite common when the dish originated.

I find lamb and venison to have similar flavor profiles, so venison actually works wonderfully. To balance everything out I use red wine in my sauce (some more traditional bolognese recipes call for white) and a bit of red wine vinegar. The acidity complements the venison and really brings out the best that it has to offer.

Can you make this recipe with other types of wild game?

Absolutely. This recipe works wonderfully as written with elk and bear meat. I highly suggest trying this with bear if you have it, it’s delicious. A bit sweeter and richer…but delightful. I haven’t tried it with moose, boar, or wild turkey but with some tweaking, I bet it could work with a lot of different meats.

If you want to make this recipe with store-bought beef or turkey, simply omit, or only use 2 teaspoons of the red wine vinegar.

I know you’re going to fall in love with this recipe and it will quickly become a staple in your home, too!

OTHER ITALIAN INSPIRED RECIPES

If you have a crazing for some Italian-inspired venison dishes, I have some stand out venison recipes that you’ll find yourself adding to your menu! First up, we love having these Venison Meatballs on hand at all times. They freeze great and you can just pop them into sauce when you are ready to use. For a delicious Sunday dinner or gathering, you have to make my Venison Lasagna. For a quick and hearty weeknight meal, my Venison Pasta Bake is sure to be a hit for the whole family. My Venison Ragu isn’t your typical ragu recipe, trust me on this, if you haven’t given it a try, you totally should. Finally, if you are looking for a recipe without wild game, try out my Tuscan Sausage Pasta.

If you have some ground venison that you are looking to use up, check out these Ground Venison Recipes. Make sure you grab a copy of my cookbook, Venison Every Day, check it out on Amazon!

venison bolognese on a blue plate

Get my BEST Wild Game Cooking Tips for FREE!

Originally published April 2020. Update February 2024.

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venison bolognese on a blue plate

Venison Bolognese

Venison bolognese is one of the best dishes you can make when you have ground deer meat on hand. This is the best recipe yielding in a rich, tomato sauce. 

  • Author: Miss AK
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes+
  • Total Time: 45 minutes
  • Yield: 6–8 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian American
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5 from 2 reviews

Scale

Ingredients

  • 1 Tbsp. olive oil
  • 1 yellow onion, finely diced 
  • 1 cup finely diced carrots (about 2–3 carrots) 
  • 1 lb. ground venison* (see note below for other types of meat)
  • 3–4 garlic cloves, minced 
  • 1 Tbsp. Italian seasoning 
  • 1 Tbsp. sugar (optional but suggested)
  • 1 tsp. salt
  • 1/2 tsp. pepper 
  • 6 oz. tomato paste
  • 1 Tbsp. red wine vinegar 
  • 1 cup dry red wine* (see note)
  • 28oz. crushed tomatoes 
  • 28–30oz. (3 10oz., 2 14oz. cans, or 1 28oz. can) tomato sauce
  • optional – parmesan cheese rind
  • Fresh parsley + parmesan cheese + pasta for serving 

Instructions

  1. Heat the olive oil in a large pot over medium heat. Once hot, add the onion and carrot and saute until the onion starts to soften, about 5-7 minutes. 
  2. Then, add the ground venison and brown the meat, cooking for about 8 minutes and breaking up the meat as it cooks. 
  3. Then, add the garlic, Italian seasoning, salt, pepper, and tomato paste and saute for 2 minutes to let the flavors release. 
  4. Deglaze the pan by pouring in the red wine vinegar and wine. Scrape up any bits of flavor at the bottom of the pan. 
  5. Finally, add the crushed tomatoes and tomato sauce and mix together well. If you have one handy, add the rind or end of a brick of parmesan cheese to the sauce. It releases great flavor during cooking. 
  6. Once the sauce reaches a slow boil, turn the heat to low and cover the pot. Allow the sauce to simmer for at LEAST 30 minutes, but an hour to a few hours is better. Heck, all day if you have it!
  7. Remove the parmesan rind before serving and ladle the sauce over your pasta of choice. Top with fresh parsley and parmesan cheese if desired. 

Notes

  • This recipe also works well with ground elk, lamb or bear meat. If you’d like to use beef or turkey, omit the red wine vinegar or just use 2 teaspoons instead of a full tablespoon. 
  • You can sub the wine with beef or vegetable broth, but I really recommend using it if you can. No need for anything fancy, drinkable wine, even boxed, is fine. I usually use a cabernet.

Dad's Famous Chicken Cacciatore

This is our family favorite chicken cacciatore recipe I grew up eating on Sundays. Chicken thighs braise in rich, homemade tomato sauce with peppers.

I was really lucky growing up, almost all of my meals (breakfast, lunch AND dinner) were home-cooked. My mom did almost all of the cooking, but on weekends, my dad could be found by the stove making his famous chicken cacciatore.

I always loved helping my parents in the kitchen. My mom enjoys baking and breakfast foods, no one makes a better pancake, quick bread, or bundt cake. My dad loves Italian and Mediterranean flavors. You can usually find him by the grill with lots of protein and veggies, or slaving over some sort of pasta sauce.

My dad and I joke that there MUST be some secret Italian member of our family…but there’s not. We’re just a bunch of Irish blokes wishing our ancestors had more culinary expertise. We’re making up for it 🙂

Anywho, on Sunday nights, my dad usually gave my mom a night off in the kitchen. I’d walk downstairs from my room and Kenny G would be blaring from the speakers and he’d be moving around the kitchen. “What’s for dinner, daddy-o?”, I’d say. The reply was most often “chicken catch-my-tory” (aka chicken cacciatore in dad speak).

We love a good Italian dish in our home and in my opinion, these dishes can easily be elevated with venison. My Venison Pasta Bake or Venison Bolognese are two of my go-to recipes especially when hosting. The Tuscan Sausage Pasta is one of our family favorites and comes together so easily. One of my summer favorites is this Summer Pasta with Rosé and Tomatoes.

WHAT IS CHICKEN CACCIATORE?

Traditional chicken cacciatore is a rustic Italian dish made from braising chicken thighs in tomato sauce. Commonly, green peppers are involved. My dad always cubed our chicken and peppers, making everything bite-sized, which was probably easier when we were little. So, that’s still how I make it today.

INGREDIENTS AND KITCHEN TOOLS

Boneless, skinless chicken thighs, cut into chunks

Olive oil

Onion

Green bell peppers

Garlic cloves

Italian seasoning

Sugar

Salt

Pepper

Red wine

Diced tomatoes

Tomato sauce

Pasta or zoodles, for serving

Kitchen Tools:

For this recipe you are going to want a good wooden (for your veggies) and plastic cutting board (for cutting your chicken). You’re going to need a large skillet and measuring spoons and cups.

STEP BY STEP

Step 1: Once you have the chicken cubed into large bite-sized pieces, add 1 tablespoon of the oil to a large skillet over medium heat. Once the oil is hot, add the chicken and brown it all over, this takes about 8-10 minutes.

Step 2: Remove the chicken from the skillet and set it aside on a plate. Add the remaining oil to the skillet and add the onions and peppers. Cook for about 5 minutes until they start to soften, and then add the garlic, Italian seasoning, sugar, salt and pepper. Cook for 2 more minutes.

Step 3: Deglaze the pan with the wine and allow it to cook down and cook out the alcohol for about 3 minutes. Then, add the diced tomatoes and tomato sauce. Mix everything together well and add the chicken back to the pan.

Step 4: Bring the mixture to a boil, cover and turn it down to simmer for at least 20 minutes. And hour or two is better.

Step 5: When you’re ready to serve, ladle a heaping serving of the chicken, veggies and sauce over al-dente pasta, veggie noodles or a mixture of both.

HOW TO SERVE CHICKEN CACCIATORE

To my understanding, traditionally it is served on it’s own. Some recipes call for whole or breaded whole chicken thighs, so it’s really a great main dish as it.

But, we serve it over pasta. Because why not. I like rigatoni, but I’ve had this over just every pasta under the sun. Spaghetti is also especially good. So, we may move a bit from the traditional way of preparing and serving this hearty, healthy and filling dish, but it sure is easy…and crazy delicious. You could also serve it over rice!

STORING AND REHEATING CHICKEN CACCIATORE

This recipe stores super easily. Just allow it to cool completely and store in an airtight container in the fridge for about 5 days!

OTHER EASY DINNER RECIPES

Dinner doesn’t have to be a challenge. If you are on the hunt for quick and easy dinner recipes I highly suggest my Venison stir fry or my Venison Egg Roll in a Bowl (which you can easily make with ground beef or turkey). Made in one pan, this dish comes together in no time. We also love taking taco Tuesday to the next level with these Venison fajitas or Venison tacos. Another quick and easy dinner that we can’t live without is my Venison stuffed peppers. For more inspo and amazing recipes, grab a copy of my bestselling cookbook, Venison Every Day!

Did you make this recipe? Come tag me and share a picture with me on Instagram!

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Dad's Famous Chicken Cacciatore

This is our family favorite chicken cacciatore recipe I grew up eating on Sundays. Chicken thighs braise in rich, homemade tomato sauce with peppers.

  • Author: Miss AK
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: about 6 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian American
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews
Scale

Ingredients

  • 1 and 1/2 lbs. boneless, skinless chicken thighs, cut into chunks
  • 2 Tbsp. olive oil, divided
  • 1 onion, diced
  • 2 green bell peppers, cut into 1-inch chunks
  • 4 garlic cloves, minced
  • 2 tsp. Italian seasoning
  • 2 tsp. sugar
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 cup red wine
  • 1 (15 oz.) can diced tomatoes
  • 1 (15 oz.) can tomato sauce
  • pasta or zoodles, for serving

Instructions

  1. Once you have the chicken cubed into large bite-sized pieces, add 1 tablespoon of the oil to a large skillet over medium heat. Once the oil is hot, add the chicken and brown it all over, this takes about 8-10 minutes.
  2. Remove the chicken from the skillet and set it aside on a plate. Add the remaining oil to the skillet and add the onions and peppers. Cook for about 5 minutes until they start to soften, and then add the garlic, Italian seasoning, sugar, salt and pepper. Cook for 2 more minutes.
  3. Deglaze the pan with the wine and allow it to cook down and cook out the alcohol for about 3 minutes. Then, add the diced tomatoes and tomato sauce. Mix everything together well and add the chicken back to the pan.
  4. Bring the mixture to a boil, cover and turn it down to simmer for at least 20 minutes. And hour or two is better.
  5. When you’re ready to serve, ladle a heaping serving of the chicken, veggies and sauce over al-dente pasta, veggie noodles or a mixture of both.

Best Bruschetta with Roasted Tomatoes and Garlic

Roasted tomatoes and garlic make this the best bruschetta in the world. It’s so easy to make – no chopping tomatoes involved.

bruschetta in a bowl with crostini and basil

Sunday night dinners in our house usually end up to be some sort of Italian feast. J and I both have an undying love for gnocchi, pasta, more pasta, and pasta eaten straight out of the colander. Italian food is simple, and I grew up spending Sunday nights with my dad babying our latest sauce creation. Bruschetta is always the perfect appetizer.

So, a few weeks ago, J and I were wandering through the grocery store grabbing some odds and ends for our dinner, and he announced he had a hankering for bruschetta. LIGHTBULB MOMENT!

I said – “ooh I want to roast the tomatoes first and then make it”. I could see J inwardly groan, the man really just wanted some classic bruschetta. I have a tendency to go crazy with classics. We came home, started on our dinner, and I popped those little tomatoes in the oven with a healthy sprinkling of sliced garlic and a glug of olive oil.

tomatoes and garlic on a baking sheet

Sometime later when the tomatoes and garlic were roasted, I gave them a rough slice, added some basil and drizzled a bit of balsamic reduction. I sent him into the other room with the bruschetta and some crostini and a few seconds later, shouts of joy pretty much erupted from the other room.

THIS BRUSCHETTA DIP IS BOMB…and it’s so dang simple. I just had to make it again and give you the recipe for the Holidays. It’s red and green and refreshing & just a tad unexpected. You absolutely MUST make it. I honestly think this one makes my top 10 OTB. Seriously.

What do you need to make this roasted tomato bruschetta?

Grape or cherry tomatoes

Garlic

Olive oil

Basil

Balsamic reduction

Salt

Pepper

Crostini of your choice (I use my homemade sourdough toasted with olive oil)

bruschetta in a bowl with crostini and basil

How do you make this easy appetizer?

This is the easy part. With traditional bruschetta, you have to chop a bunch of tomatoes, onion, and garlic. With this recipe, you just dump pints of cherry tomatoes on a sheet pan, sprinkle on some sliced garlic, and after you glug on some olive oil, it roasts in the oven until all of the tomatoes burst and reduce.

You can give everything a rough chop if you’d like, or just sprinkle on some chiffonaded basil and call it a day. Oh, and don’t forget the balsamic glaze drizzle. I just snag some balsamic reduction at the grocery store, you can find it right next to the vinegar. Or, if you want to get crazy, make your own!

Love easy appetizers? You have to try my roasted grape crostini recipe! You won’t believe what roasting grapes does to the flavor! Don’t just take my word for it, make it!

 

bruschetta in a bowl with crostini and basil

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Roasted Tomato & Garlic Bruschetta Dip

Roasted tomatoes and garlic make this the best bruschetta in the world. It’s so easy to make – no chopping tomatoes involved.

  • Author: Miss AK
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Ingredients

  • 4 pints grape or cherry tomatoes
  • 5 garlic cloves, sliced
  • 2 Tbsp. olive oil
  • 1 tsp. salt, more if desired
  • 1/4 tsp. pepper
  • 1–2 Tbsp. chopped basil
  • 1–2 Tbsp. balsamic reduction
  • 1 tsp. salt, more if desired
  • Crostini of your choice (I use my homemade sourdough toasted with olive oil, or premade)

Instructions

  1. Preheat the oven to 400 degrees.
  2. Lay the tomatoes on a baking sheet. Slice the garlic and sprinkle over the tomatoes. Drizzle with the olive oil, salt, and pepper, and toss everything to combine.
  3. Pop into the oven for 35 – 40 minutes, or until the tomatoes are slightly browned and the garlic is soft. Allow this to cool a bit before transferring it to a cutting board to give the tomatoes a rough chop.
  4. Place the tomatoes & garlic in a bowl or on a platter. Chop some basil and sprinkle it on the bruschetta. Finally, drizzle it with balsamic reduction. Serve with the crostini!

 

Roasted Tomato & Garlic Bruschetta Dip

This post was originally published in December 2017 and was updated in December 2019.

Best Ever Easy Weeknight Bolognese Sauce

The easiest bolognese sauce you will ever make. It comes together so quickly and is perfect for a filling weeknight meal!

Best Ever Easy Weeknight Bolognese Sauce

Best Ever Easy Weeknight Bolognese Sauce

Italian food was the first type of food I ever learned to cook. On Sundays growing up, my dad and I would make everyone tuna melts after church and map out the dinner game plan. We’d usually make chicken cacciatore, Bronzino, or classic marinara.

Best Ever Easy Weeknight Bolognese Sauce

The marinara was my favorite. I loved chopping the onions and garlic (still literally my go-to thing to do when I’m stressed) and watching everything come together in the pot. My absolute favorite part of the night was when he’d kind of tip-toe into the dining room, grab a bottle of wine and snag the sugar out of the pantry. Just before we’d add the tomato products, we’d deglaze the pan with a bit of wine. Once we added the tomato products, we’d add a bit of sugar for a touch of sweet.  He’d quickly put the two items back so no one would know our “secret” ingredients.

Later in life, I realized that these two ingredients, in fact, were not all that uncommon in a really good sauce. I also learned that good sauce doesn’t have to be complicated. Oh and, I discovered that my fiance, J, loves everything with meat in it, so I learned to make a darn good bolognese over the years to fill his belly when I don’t feel like messing with meatballs.

Best Ever Easy Weeknight Bolognese Sauce

We’re calling this Best Ever Weeknight Bolognese Sauce because it quite literally is all of those things. Flavor-wise – on point. Texture-wise – thick enough to hold up to zoodles but not too thick.  We don’t use sugar, but a touch of honey and dry wine does the trick. Instead of using whole, plum tomatoes, I use diced tomatoes with all of their juices to save on time. This comes together in about 10 minutes, and you can forget about it for about 20 minutes while you set the table, fold a load of laundry, or unwind with a glass of vino. You can bet my dad would recommend that you do the latter.

Best Ever Easy Weeknight Bolognese Sauce

LET’S GET TO IT!

WHAT YOU’LL NEED (increments & directions below in the printout – tip get everything out before starting!):

Lean ground beef – about 85%-90% (or turkey if you like)

Olive oil (I use a good quality extra virgin)

Yellow onion

Garlic

Italian seasoning

Salt

Pepper

Dry red wine (I opt for cabernet or a full-bodied merlot)

Raw honey

Diced tomatoes

Tomato paste

Pasta or zoodles of choice (I use a blend)

Best Ever Easy Weeknight Bolognese Sauce
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Best Ever Easy Weeknight Bolognese Sauce

  • Yield: 6 1x
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Ingredients

  • 1 lb. lean ground beef (or turkey if you like)
  • 1 Tablespoon olive oil (I use a good quality extra virgin)
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 + 1/2 Tablespoons Italian seasoning
  • 1 teaspoon salt (more to taste if needed)
  • 1/2 teaspoon pepper (more to taste if needed)
  • 1 cup dry red wine (I opt for cabernet or a full-bodied merlot)
  • 1 Tablespoon raw honey
  • 64 oz. diced tomatoes
  • 1 6 oz. can tomato paste
  • 1 lb. pasta or zoodles of choice

Instructions

  1. Heat a large saucepan over medium-high heat.
  2. Add the olive oil and allow the oil to heat as you dice the onion and mince the garlic.
  3. Add the onion to the saucepan and saute for about 7 minutes, or until the onion is nicely caramelized. Add the ground meat and cook for an additional 7 minutes, or until the meat is browned.
  4. Add the garlic, Italian seasoning, salt, and pepper and saute for 3 minutes before adding the wine to deglaze the pan.
  5. Let this cook down for 3-5 minutes before adding the honey, diced tomatoes and tomato paste.
  6. Mix everything together well and let the mixture boil.
  7. Reduce the heat to low and let this simmer, covered, for at least 20 minutes, but up to 2-3 hours. The longer it sits the better, but it’s ready after 20!
  8. Serve with your choice of noodle and enjoy!
  9. If you have leftover sauce, scoop it into a plastic freezer bag or freezer container, and freeze for up to 3 months.

xoxx,

Miss AK

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Best Ever Easy Weeknight Bolognese Sauce

Tuscan Chicken and White Bean Pasta

Pasta night is back with this hearty and comforting Tuscan Chicken and White Bean Pasta! Gluten-free option included! 

Tuscan Chicken and White Bean Pasta

Tuscan Chicken and White Bean Pasta

When I was in Italy about a year and a half ago, in Tuscany, I had the most wonderful white bean crostini. It was accompanied by a salad with lettuce so fresh I could feel it’s leaves burst and crinkle right as they hit my teeth. Which, was a welcome thing because I seriously missed my greens while I was in Italy. I actually think I ate an entire head myself.

The bread, pasta, and pizza are undoubtedly higher quality, but I’m just not someone who can survive off of bread or biscotti and a few sliced of cured meat for breakfast. I need some veggies and serious protein if I’m going to be exploring all day.

Tuscan Chicken and White Bean Pasta

Anyway, there was something about the way the softly boiled beans married with the flecks of juicy tomato atop the crusty bread. If you ask me, that’s Tuscany in a bite. SO, I decided to recreate that little crostini and transform it into dinner form and added some serious green action along the way. That’s how this pasta came to be.

Tuscan Chicken and White Bean Pasta

It’s a touch creamy, and it has an unctuous flavor created from the fire roasted tomatoes and the coconut milk. Oh yeah, while we’re on the coconut milk, it’s actually totally dairy free, which is pretty neat for you dairy-free friends out there. I also used Banza pasta because they were kind enough to stock me up with a new box when I was traveling two weeks ago. If you haven’t heard, their pasta is made from chickpeas, so it’s gluten-free. I’m a fan, and I’m also a pasta snob. So, if GF is on your agenda, go ahead and try Banza, but if not, regular pasta would be just dandy.

Alrighty then – Let’s get to it!

Tuscan Chicken and White Bean Pasta

WHAT YOU’LL NEED (increments below in the printout):

Pasta – Banza worked well for me for a GF version

Chicken

Great northern beans – I used dried, but canned will work great, too. If beans usually give you tummy troubles, try using dried and cooking from scratch as I did. It helps!

Onion

Red pepper

Spinach

Garlic

Fire roasted tomatoes (find them right next to the diced tomatoes – Hunt’s & Muir Glen have nice varieties)

Full fat coconut milk

Italian seasoning (I use the organic version from Aldi – watch out for freak preservatives in pre-blended spices)

EVOO

Salt

Pepper

Tuscan Chicken and White Bean Pasta

WHAT YOU’LL DO:

If you’re using dried beans, go ahead and soak them in 4 cups of water overnight. About an hour before you’re ready to start the dish, drain the water. Add the beans to a large stockpot and cover with fresh water by at least an inch. Bring the water to a boil. Boil for 5 minutes, and turn the burner to medium-low, and simmer for about an hour, or until the beans are tender. Drain when cooked. If you have a sensitivity to beans, I recommend this method. If you’re using canned beans, skip this step!

Now, cook your pasta. Bring water to a boil and cook according to the package directions, but decrease the cooking time by 1-2 minutes. Drain the pasta, rinse in cold water and drizzle with olive oil to prevent sticking. This is especially important to do with the Banza pasta so it stays al-dente.

Tuscan Chicken and White Bean Pasta

Chop your onion and red pepper and dice the garlic and set aside. Cube the chicken and heat a large skillet over medium heat with the olive oil. Add the chicken and brown. Remove it from the pan and set aside. Next, add the onions and peppers and saute. Once translucent, add the fire roasted tomatoes, garlic, Italian seasoning, salt, and pepper. Cook for 1-2 minutes.

Add the coconut milk and mix well. Once incorporated, add the beans and chicken back to the pan. Bring the mixture to a slow boil and reduce to medium-low. Let this reduce for about 8 minutes, uncovered to thicken.

Tuscan Chicken and White Bean Pasta

Pour the pasta back into the stock pot it was cooked in. Remove the sauce from the heat and stir in all of the spinach. Pour over the pasta in the pot and mix well. If you’re not dairy free, this pairs wonderfully with a bit of grated parmesan & a robust bottle of red wine.

xoxx,

Miss AK

Instagram – https://www.instagram.com/miss.allieskitchen/

Facebook – https://www.facebook.com/missallieskitchen/

Pinterest – https://www.pinterest.com/miss_ak/

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Tuscan Chicken and White Bean Pasta

Print

Tuscan Chicken and White Bean Pasta

  • Yield: 4 1x
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review
Scale

Ingredients

  • roughly 2 Tbsp. EVOO
  • 1 lb. pasta – Banza worked well for me for a GF version
  • 1.5 lb. boneless skinless chicken breast, cubed
  • 2 c. cooked great northern beans
  • 1 onion, diced
  • 1 red pepper, diced
  • 2 garlic cloves, minced
  • 1 14 oz. can fire roasted tomatoes (find them right next to the diced tomatoes – Hunt’s & Muir Glen have nice varieties)
  • 1 14oz. can full-fat coconut milk
  • 1 Tablespoon. + 1 teaspoon Italian seasoning (I use the organic version from Aldi – watch out for freak preservatives in pre-blended spices)
  • 1 teaspoon salt
  • 1/2 teaspoon. coarsely ground black pepper
  • 5–6 c. spinach

Instructions

  1. If you’re using dried beans, go ahead and soak them in 4 cups of water overnight. About an hour before you’re ready to start the dish, drain the water. Add the beans to a large stockpot and cover with fresh water by at least an inch. Bring the water to a boil. Boil for 5 minutes, and turn the burner to medium-low, and simmer for about an hour, or until the beans are tender. Drain when cooked. If you have a sensitivity to beans, I recommend this method. If you’re using canned beans, skip this step!
  2. Now, cook your pasta. Bring water to a boil and cook according to the package directions, but decrease the cooking time by 1-2 minutes. Drain the pasta, rinse in cold water and drizzle with olive oil to prevent sticking. This is especially important to do with the Banza pasta so it stays al-dente.
  3. Chop your onion and red pepper and dice the garlic and set aside.
  4. Cube the chicken and heat a large skillet over medium heat with the olive oil. Add the chicken and brown. Remove it from the pan and set aside.
  5. Next, add the onions and peppers and saute. Once translucent, add the fire roasted tomatoes, garlic, Italian seasoning, salt, and pepper. Cook for 1-2 minutes.
  6. Add the coconut milk and mix well. Once incorporated, add the beans and chicken back to the pan. Bring the mixture to a slow boil and reduce to medium-low. Let this reduce for about 8 minutes, uncovered to thicken.
  7. Pour the pasta back into the stock pot it was cooked in. Remove the sauce from the heat and stir in all of the spinach. Pour over the pasta in the pot and mix well. If you’re not dairy free, this pairs wonderfully with a bit of grated parmesan & a robust bottle of red wine.

 

 

Tuscan Chicken and White Bean Pasta - dairy free & with gluten free options!

 

 

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