Ya’lllll this recipe!!! This recipe for How To Make Slow Cooker Pulled Pork has been years in the making and I can honestly say that it is now perfected. No more tweaking necessary, it’s simply perfect. Served with a side of my homemade classic creamy coleslaw (a must) and some southern baked beans, it’s SO GOOD! I usually serve it piled high on a fresh Kaiser, then throw some baked beans on and finally, finish with a dollop of coleslaw. It makes a messy, but totally worth it sandwich fit for the south. And just wait until you see how EASY it is! You’re welcome.

I LOVE southern barbecue. Anyone who knows me, even just a little bit, can attest to the fact that I’m all things southern. My wedding was Southern BBQ (and it was amazing) and I don’t think I need to remind you of my love for fried chicken and white gravy. What can I say, It’s just the way God made me. SO, when I post a recipe for Slow Cooker Pulled Pork you can feel pretty confident that it’s going to be a good one. And it is. I can’t wait for you to try it.

Imagify

This pulled pork recipe has all the feels of a small town BBQ joint without the drive or the prices. It’s a feel good in your soul recipe that your family will actually love, and the rub is so simple, yet it gives you all the flavor a pork rub should. I’m even going to share with you my SECRET INGREDIENT so stay tuned for that.

How do you make slow cooker pulled pork?

I’m glad you asked. When making pulled pork, it all starts with the right cut of meat. For this recipe you will definitely want to use the pork shoulder/butt. I know it’s super confusing, but if it says pork butt, it’s actually pork shoulder. Which is weird to me but oh well. To be honest, because it’s being done in the slow cooker, you can probably get away with some other cuts of pork too but if you have the option though, 100% get the bone-in pork shoulder. It has a good amount of fat marbling which will make it oh so good, and will prevent it from drying out. I’ve also just made this recipe 100 different ways and the pork shoulder is always the best so don’t fight it.

You’ll also want to have a GOOD pork rub! Seriously, This rub has SO MUCH FLAVOUR! I love brown sugar on pork and the chili powder, onion, and garlic powder are the perfect balance for it. When you sear your pork the smells are heavenly. It might just be my favorite part.

This recipe is best made OVERNIGHT.

Which is amazing because you basically go to sleep and wake up with dinner ready. It’s the perfect, my kids have hockey, ballet, and a birthday party day recipe because you literally come home and it’s ready. I always start it after dinner and let it cook overnight. In the morning I quickly shred it, throw it back into the slow cooker with a bottle of Sweet Baby Ray’s Hickory & Brown Sugar BBQ Sauce (which btw is the BEST BBQ SAUCE) and away we go. We come home to dinner ready and the house smells AMAZING! Did I mention waking up to the smell of pulled pork is actually glorious!

What’s the secret ingredient?

Drum roll please…. ROOT BEER SODA! That’s right, root beer! I don’t know why but it’s SO GOOD. I’ve tried other soda’s but it’s just not the same. Of course searing the pork shoulder locks in all that flavor and having an amazing rub helps too, but slow cooking it in root beer just seals the deal. Trust me on this one. Use the root beer!

This recipe is great for a crowd and you can use slider buns and have guests make their own mini sandwiches. If you’re serving to a crowd don’t forget the corn bread!

Got leftover pulled pork? Try throwing it on top of some mac and cheese or making a pulled pork pizza! Use sweet baby rays for the base, throw on some pizza mozzarella, caramelized onion and green peppers pop it in the oven. It’s a super yummy weeknight dinner.

Alright, let’s do this!

Now it’s your turn! make this pulled pork recipe and let me know what you think. I love hearing from you and I LOVE seeing your photo’s even more. Upload your pictures on social media using #thegoodwivesblog and invite me into your kitchen. Don’t forget to tag @thegoodwife22 

Need a little dinner inspiration? Try these

SMOKY MEATBALLS

AWARD WINNING SUPERBOWL CHILI 

CAJUN SHRIMP FOIL PACKETS

The post How To Make Slow Cooker Pulled Pork appeared first on The Good Wives Blog.

Okay guys, your summer is about to get a whole lot better because these Cajun Shrimp Foil Packs are life changing, and once you try them, I promise you, you’re going to be making them on the regular.  They are SO GOOD! If this recipe doesn’t make you want to grab a beer and soak up the sun then I don’t know what does. This is one of those backyard party, jumping in the warm lake, beer drinking kinda summer recipes that just makes your soul feel good. And trust me, we could all use one of those right now.

Guys, two words, CAJUN SHRIMP. Need I say more? Grilled zucchini, corn on the cob, baby red potatoes? It’s honestly a little pack of heaven.

I don’t know about you, but I love summer cooking. For some reason as soon as the warm weather comes out I cannot wait to put away my roasting pan and dust off the grill. All I can think about are BBQ’d hot dogs and fresh summer salads, and the last thing I want to do is warm up the oven. Which is another reason why these foil packs are a win. You can make them on the BBQ, throw them in the fire when camping, or just bake them for a quick 12-15 minutes in the oven. Easy, just the way I like it.

Summer cooking is my favorite. There are so many yummy herbs and ingredients around and everything just taste so fresh. You can almost always find our backyard full of people and our kids running barefoot in the grass. I love it.  Nothing brings people together like a good summer cookout. Pre Covid of course and I can’t wait for the day when we can entertain our family and friends again. When we do, these shrimp foil packs will be front and center.

Cottage Cooking

Everybody knows that cottage cooking is the best kind of cooking. Big bacon breakfast, snacks all day by the lake, and something grilled and delicious for dinner. Lets be honest, it’s half the fun and if the food isn’t important to you than we probably can’t be friends. Sorry, not sorry though.

Cottage food is the BEST and these foil packs definitely need to be on your meal plan. If you bring these foil packs up to a friends cottage, you will absolutely be the star of the show.  You can pre cut your veggies and sausage before going and could even pre boil the corn and potatoes too, although I have to admit I usually just make them fresh once I’m up there.  There will be hardly any mess in the kitchen and you can eat them right out of the foil if you want. With minimal ingredients and minimal effort it’s definitely a good option.

These easy breakfast waffles are perfect for those summer mornings. Make them ahead and pop them in the toaster for an easy and delicious breakfast! Top with some fresh summer strawberries, blueberries or peaches.  

What’s in a cajun shrimp foil pack?

The possibilities with these cajun shrimp foil packs are endless! You can pretty much add anything you like. Which is great for using up all those veggies in the fridge. You can also personalize each pack which is great for those picky eaters. My kids LOVE these packs so they are kid approved and I know yours will too.

The following is a list of ingredients I LOVE but feel free to get creative and let me know how it goes.

-smoked chorizo sausage

-smoked sausage like an andouille or kielbasa

-cooked baby red potatoes

-cooked corn on the cob

-raw red peppers

-jumbo shrimp, peeled and deveined

-raw zucchini

and of course CAJUN seasoning.

Tips for cooking the packs!

Obviously these are pretty self explanatory but there are a few tips and tricks that I thought I’d share. And don’t forget to check out the video to see me put one together from start to finish.

When making these Cajun shrimp foil packs the first thing you’ll want to do is boil the corn and potatoes. If you have a large enough pot you can do it all together. Break each cob of corn into three pieces. You want them in bite sized pieces so they are easy to pack and easy to eat! You ‘ll also want your potatoes to be fork tender because they won’t be in the oven long enough to cook through. While your potatoes and corn are cooking, peel and devein your shrimp.

Make sure your tin foil is large enough to hold all your ingredients and wrap up the sides.

Once your potatoes and corn are done cooking you can start to assemble your foil packs. Add all your ingredients to the pack and add a GENEROUS amount of cajun seasoning. If you’re not uncomfortable with how much Cajun seasoning you’ve been shaking then you probably haven’t added enough. In all seriousness though, you’ll probably want to add about a tablespoon. You can also toss your shrimp in some seasoning before hand!

I’ve seen other people add everything to a bowl and season it before hand but I personally love way more cajun seasoning than my 6 year old for example so I prefer to do it this way.

DON’T FORGET to keep all your ingredients in the center of your packet (it will be easier to fold) and gently massage all the ingredients around before wrapping them up. you really want to coat everything in the oil and seasoning.

Serve this up with a yummy rice and a side of my classic creamy coleslaw for the win!

Need a little dinner inspiration? TRY THESE

–Smoky Meatballs 

-Bacon and Chorizo Mac and Cheese 

-The Ultimate Chicken Caesar Pasta

Don’t forget dessert!

See why these Oatmeal Chocolate Cookies have been pinned over 2.5K times!

-Milk Chocolate M&M Cookies 

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Cajun Shrimp Foil Packs

These cajun shrimp foil packs are filled with juicy jumbo cajun shrimp, smoked sausage, baby red potatoes, sweet corn and grilled veggies. Perfect for the cottage or camping and a big hit around the campfire. Customize each individual pack so everyone is happy. A deliciously good and perfect summer recipe.

Course Main Course

Cuisine American

Keyword baby red potatoes, BBQ, cajun, cajun shrimp, corn on the cob, cottage recipes, dinner recipes, easy dinner, foil packets, foil packs, Grill, peppers, sausage, shrimp, summer cooking, summer recipes, zucchini

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 6 packs

Author thegoodwivesblog.com

Ingredients

• 6 cobs of sweet corn husked and broken into thirds (three pieces per cob)
• 1 bag baby red potatoes 680 grams
• 1 lb fully cooked smoked sausage (like andouille or kielbasa) sliced into ¼ inch rounds
• 1 lb fully cooked chorizo sausage sliced into ¼ inch rounds
• 30 large shrimp  peeled and deveined (fresh or frozen and thawed), rinsed and patted dry
• 2 large zucchini sliced into 1/4 inch-thick rounds
• 1 red bell pepper diced
• 6 tbsp olive oil
• 6 tbsp butter salted
• 6 tbsp cajun seasoning

For Serving

• chopped fresh parsley and lemon wedges for garnish

Instructions

• Preheat your oven to 400°
• Place the corn and baby potatoes in a large pot of salted water and bring to a boil over medium high heat, cook until potatoes are fork tender and remove from heat and drain
• Slice your zucchini and sausages into ¼ inch rounds and set aside
• Dice your red pepper and set aside
• Place 6 large pieces of tin foil on the counter
• Distribute corn, potatoes, veggies, sausage, and shrimp evenly between packets keeping all the ingredients in the center of the foil
• Drizzle one tablespoon of olive oil over each packet
• Add 1 tablespoon of butter to each packet
• Season with up to 1 tablespoon of cajun seasoning per packet (more or less to taste)
• Season with salt and pepper
• Gently massage ingredients around before folding up the sides and sealing packet. You will want to fold the long sides over top of each other and then repeat with shorter sides to seal the packet. Like wrapping a present!
• Place on a baking sheet and bake in the oven for 12-15 minutes depending on the size of your shrimp. Garnish with fresh parsley and lemon wedge before serving. You can also grill on the BBQ or cook over a campfire!

Video

Enjoy!

Laila

This post contains some affiliate links. For more information please visit our privacy policy.

The post Cajun Shrimp Foil Packs appeared first on The Good Wives Blog.

We LOVE meatballs around here (who doesn’t though) and these turkey meatballs stuffed with cheese are definitely at the top of our list. Not only are they SO GOOD. But they are also SO EASY. Which in my humble opinion is a win. If you’re looking for a new family favorite to add to the menu then look no more. These meatballs are healthier than your traditional meatball (your welcome) tastier than any meatball I’ve had in a long time, and they are definitely kid approved. I should know, I have 4 of them.

Meatballs are one of the most versatile foods out there. There are so many variations and flavors it’s amazing. So many different sauces to compliment them and almost everyone will eat a meatball or two, so it’s always a great party option. I love meatballs so much we even served them at our wedding reception! Jumbo meatballs and BBQ sauce fountains for dipping, it was heaven!!  I still dream about them to this day. Anyway you’re probably going to see a few meatball recipes around here so stay tuned for that!

This recipe is perfect for a comforting dinner, but if you need a recipe for a crowd TRY THESE SMOKY MEATBALLS  they make a TON and I promise, you won’t be disappointed.

What’s so good about these Turkey Meatballs Stuffed With Cheese?

Glad you asked. For starters they are healthier than traditional meatballs because they are made with ground turkey. And when you plan on eating more than one, that’s really good news.

Secondly, they are held together with stove top stuffing which tastes way better than your traditional bread crumb recipe AND

Thirdly, they are stuffed with cheese. Need I say more?

How to make Turkey Meatballs Stuffed with Cheese

These turkey meatballs are so easy a toddler could make them. In fact my toddler DID make them and she was SO CUTE!  Minus the little meltdown she had because I wouldn’t let her mix the raw meat of course.

WATCH THE VIDEO HERE! 

So, let me break it down for you.

First, mix all your meatball ingredients together in a bowl. You will probably want to use your hands. It’s just easier and to be honest it’s not as gross as you think.

Then you will take about 2 tablespoons of mixture and kinda flatten it on your hand like a patty.

Next, add about a tablespoon worth of cheese (or more if you like) and then place it in the center of the patty. I used a mix of mozzarella and parmesan but next time I might try a habenro or monterey jack to give it some heat! I’ll let you know how it goes.

Then just roll up the sides and gently press to close together. You can gently roll them around in your palms to get a good shape.

Voila! Place them on a baking sheet lined with parchment paper, make the sauce, and then cover each meatball with a good amount of sauce and you’re ready to go. It’s that simple!

I love serving these turkey meatballs over a big bed of creamy mashed potatoes. The potatoes pick up all the extra saucy goodness and it’s literally the perfect marriage. That and I just love mashed potatoes.  My favorite part is cutting one in half and watching the gooey cheese melt out. SO GOOD! You can also add a side of my classic creamy coleslaw. It tastes just like your grandma used to make and it’s a nice compliment.

I have a feeling this meatball recipe would make a really good meatball sandwich too!

ENJOY! And don’t forget to let me know how it goes in the comments below

YOU NEED TO TRY THESE!

BEST EVER MAC AND CHEESE RECIPE

THE ULTIMATE CHICKEN BACON CAESAR SAUCE

HEALTHY TEX MEX STUFFED PEPPERS

Show Me The Recipe!

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Turkey Meatballs Stuffed With Cheese

These turkey meatballs stuffed with cheese are SO GOOD. Served over a bed of creamy mashed potatoes. Covered in a delicious sauce. Made with stuffing, green peppers, onions, and stuffed with a blend of mozzarella and parmesan cheese. Topped with a delicious sauce.

Course Appetizer, Main Course

Cuisine American

Keyword comfort food, easy dinner, meatballs, stuffed with cheese, turkey meatballs

Prep Time 20 minutes minutes

Servings 6 people

Ingredients

Meatballs

• 2 lbs ground turkey
• 1 box of stove top stuffing (120g) or similar boxed stuffing
• 1 small onion diced
• 1 green pepper diced
• 1 large egg beaten
• 1 tsp garlic powder
• 2 tsp salt
• ¼ tsp black pepper

Cheese Mixture

• 1 cup mozzarella cheese shredded
• ½ cup parmesan cheese shredded

Sauce

• 1 cup ketchup
• ½ cup brown sugar
• 2 tbsp yellow mustard
• 2 tbsp Worcestershire sauce

Instructions

• Preheat your oven to 350°
• Line baking sheets with parchment paper
• Mix both shredded cheeses into a bowl and set aside
• In a seperate bowl, combine turkey, stuffing mix, onion, pepper, egg, salt, garlic, and pepper in a large bowl and mix well with your hands.
• Form mixture into tbsp sized patties
• Add 1-2 tablespoons of cheese to the middle of each patty and then press patty around the cheese to close creating a ball.
• Repeat until all the meatballs are formed
• Line meatballs onto baking sheet

Sauce

• Mix together all the ingredients and scoop the sauce over each meatball evenly.
• Bake for 20-25 minutes or until meatballs are cooked through (reaching an internal temperature of 165°

The post Turkey Meatballs Stuffed With Cheese appeared first on The Good Wives Blog.

This crowd pleasing macaroni and cheese recipe really is The Best Mac and Cheese Recipe EVER. And I would know! Because 1. I love macaroni and cheese and 2. I have been perfecting this recipe for years. With ingredients like bacon, and chorizo. This mac and cheese is the ultimate comfort food.

If you have ever been to one of our Super Bowl parties or come over on a Sunday night, there is a good chance you’ve eaten this dish and so you already know. If you haven’t, well them prepare to be amazed.

The first thing I should say about this macaroni and cheese recipe is that it’s not for the calorie counters. Weight Watchers would not approve and if you’re looking for a skinny healthy version this is not it. With ingredients like bacon and chorizo your diet can start tomorrow. Sorry not sorry.

BUT, if you’re looking for a home cooked, southern comfort, Sunday dinner kinda mac and cheese, the kind that warms your soul, and hugs your heart, then this is it. This mac and cheese is so cheesy and so good you’ll be making it on the regular. The secret? BACON and smoked CHORIZO. Oh man I am getting excited just thinking about it!

Chorizo for the win!

Bacon already goes with mac and cheese like peanut butter goes with jelly but the smoked chorizo sausage just gives it a bit of a kick and some extra flavor. It’s literally SO GOOD. The creaminess of the cheese just pulls it all together and I’m pretty sure this is going to become a new staple dish in your home. This macaroni and cheese is company worthy meaning you could definitely serve it up at the next church potluck and quickly become the new fan favorite.

Chorizo is a pork sausage used in Spanish and Mexican cuisine (no wonder I love it so much ) and you can usually find it in two forms, raw, like how you would get sausage from the butcher, or dry and smoked, usually in the deli. Which is my preferred method for this recipe.

Chorizo can be a little spicy depending on the brand which I personally don’t mind but you might want to keep that in mind when purchasing it.

I love to serve this up with a side of cornbread and a salad to lighten the load but you can certainly eat it with whatever you like. If I’m making it for Super Bowl I will usually serve it with wings. I will say though, that this is a hearty dish and so it should really be the star of the show a.k.a the main dish.

Tips for THE BEST MACARONI AND CHEESE

• Once you’ve cooked your bacon and chorizo let it rest for a while on some paper towel. You don’t want any of the grease getting into this dish!
• DO NOT USE pre shredded cheese!! Pre shredded cheese is coated so it won’t melt properly and trust me, it will make a big difference!
• DO USE old sharp cheddar cheese. I use the Cracker Barrel brand and I love it. You can probably use any white cheddar but I can’t guarantee it will be as good!
• Don’t skip the cream. You might thinking you can cut a few calories by replacing it with milk. You can. But you shouldn’t. Remember what I said earlier?

I LOVE making mac and cheese in my cast iron pan. Not only does it just look WAY more appetizing, but you can pretty much make the entire recipe in one pan. Less dishes to wash is a win win for everyone.

For the pasta I use Catelli Classic Tortiglioni pasta in this macaroni and cheese recipe. I just love their pasta in general but especially the Tortiglioni. The pasta has deep grooves which wraps up the cheese in every delicious bite and it’s the perfect pasta for mac and cheese. If you can’t find it you can also try these though.

• rotini
• shells
• fusilli

Any pasta with a twist will work well. Remember not to overcook your pasta because it will continue cooking in the oven.

Making a roux/cheese sauce

I LOVE making a roux. It always amazes me how something so simple can taste so good. Like seriously!

The fate of your  macaroni and cheese recipe really depends on your roux. So you really want to get it right. Just take it slow and add things gradually. When you start to make your roux, which is just equal parts butter and flour, it’s important to let the flour cook (about 2 minutes) before adding in your liquids. Make sure to be whisking the entire time to minimize clumps. Also you will want to make sure you use COLD MILK otherwise you will have clumps. When adding in your cheese, slow and steady wins the race. Add about a cup at a time whisking as you go. I actually find it therapeutic watching the cheese melt but maybe I’m weird.

TIP: Did you know you can easily freeze your roux (flour/butter) in ice cube trays and quickly thicken soups, stews and gravies!

Love Pasta? Try this Ultimate Chicken Bacon Caesar Sauce served over angel hair pasta!

You’ll love these

• Smoky Meatballs
• Mexican Lasagna 
• Tex-Mex Stuffed Peppers 

Make The Best Macaroni and Cheese Recipe EVER!

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The Best Macaroni and Cheese Recipe Ever.

This really is the best macaroni and cheese recipe ever. Bacon, smoked chorizo sausage and lots and lots of cheese make this the ultimate comfort food!

Course Main Course, Side Dish

Cuisine American

Keyword comfort food, dinner, mac and cheese, sunday dinner, week nights

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 8 people

Author thegoodwivesblog.com

Ingredients

• 500 grams Tortiglioni Pasta
• 1 tbsp olive oil extra virgin
• 6 slices bacon cooked
• ½ cup chopped dry chorizo sausage pan fried for 1 minute
• ½ cup butter salted
• ½ cup flour all purpose or bread flour
• 5 cups milk
• 1 cup heavy whipping cream
• 5 cups old white cheddar cheese grated
• 1 cup parmesan cheese grated
• ½ tsp salt (more to taste)
• ½ tsp pepper (more to taste)

Topping

• 2 tbsp butter salted
• ¾ cup panko bread crumbs
• salt/pepper to taste

Instructions

• Preheat your oven to 350° F and lightly grease a 4 qt casserole dish (you can use a cast iron pan as well!)
• Grate all your cheese and set it aside.
• Next bring a large pot of water (about 6 quarts), olive oil and salt to a boil. Cook your pasta a la dente (about 7-9 minutes) drain and place in casserole dish.
• Cook the bacon and set aside on a paper towel to absorb the excess grease. Then chop and add to casserole dish. Drain grease reservering 1 tablespoon for frying chorizo.
• Chop your dry chorizo sausage and pan fry in the bacon grease for about 1-2 minutes. Don't over cook. Remove and set on paper towel to absorb the grease then add to casserole dish.
• In a large pot melt butter over medium heat
• add flour and whisk continually while cooking for about 2 minutes
• Slowly whisk in the milk and heavy cream. Continue whisking until you start to see the sauce bubbling.
• Add in your salt and pepper.
• Slowly add in your cheese one cup at a time while whisking until smooth. Cook for a few more minutes stirring constantly.
• Pour cheese sauce over pasta, bacon and chorizo, and mix well so that all your pasta is coated.

For The Topping

• In medium sauce pan over medium heat melt butter, salt and pepper.
• Add in your panko bread crumbs stirring to combine.
• Cook for about 2 minutes or until slightly toasted. Stirring gently the entire time.
• Sprinkle over the top of the casserole

BAKE

• Bake at 350° F uncovered for 25 minutes or until casserole is nice and bubby.

As always,

ENJOY!

The post Macaroni and Cheese Recipe (Fan Favorite) appeared first on The Good Wives Blog.

With American Thanksgiving just a week away, I thought this would be a perfect time to share my HOMEMADE Green Bean Casserole. It’s so yummy and comforting and you can honestly mix it up any way you like. Bacon? Mushrooms? You can do it all. I’ll share a few of my variations down below. Anyway, it’s a perfect dish to bring along to family gatherings and goes great with a side of FOOTBALL. You’re welcome.

Thanksgiving done right

You might not have figured this out yet but I love food. And I love America, which is why I am so excited to head down to the states next weekend. Canadian Thanksgiving is long gone and while I am proud to be Canadian, I will be the first to admit that America does Thanksgiving right. The food, the football, and it’s on a THURSDAY! They just shut right down from there on and I love it. It’s like a kick off to all things Christmas and it’s amazing.

I’ll be spending my American Thanksgiving at CRACKER BARREL. Which in case you didn’t know (you’re not from around here are you) is my favorite place on earth. Followed by an awesome weekend with some of my favorite people. You might even catch me at a Bengals game. Guys doesn’t this already sound glorious? Fried chicken, white gravy, my favorite people and football. Stick a fork in me because I’m done. Who knows, with all the magic that’s in the air maybe the Bengals will actually win a game. But hey, if they don’t at least there’s leftover turkey which always makes everyone feel better.

Okay, back to the green bean casserole.

Or should I say the ultimate green bean casserole. I have been making this recipe for years and I have so many variations of it depending on who I am serving it to, but this version is my favorite. The cheesy roux sauce is so good you could eat it with a spoon, and those crunchy fried onions are the perfect pairing. I have yet to meet someone who doesn’t love it, and I really don’t think you can have Thanksgiving or even a Sunday dinner without this.

A couple of things.

A couple of things to note. I absolutely HATE mushrooms. I have never understood how people can like them? SO you will probably never see me cooking with them. In fact I can almost guarantee you will never see me cooking with them. That being said, I know there are a few people out there that love them (how??) and you can easily saute some up and throw them in here. I say don’t do it though. DO add bacon. I tend to leave it out when I am bringing this dish to a larger gathering in case there are vegetarians but if you know your group then add that bacon!

If you find you are pressed for time and can’t whip up a cheesy roux, then I LOVE substituting it for a can of cream of broccoli soup, 1 cup of milk and a cup of cheese. It tastes just as good!

Prep! This recipe goes much smoother if you pre-measure your ingredients. I like to mince my garlic and grate my cheese, and have everything else measured out in dishes ready to go. Call me crazy but once I start I just like to go at it and this is a good way to focus on what you’re making instead of getting distracted by multi tasking.

I think pretty dishes are an easy way to take your casseroles up a notch. Also they make me feel happy, so make this dish in your nicest 1.5Qt-2Qt baking dish.

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The Ultimate Green Bean Casserole

Thanksgiving isn't complete without this classic green bean casserole made from scratch. Tastes just like your grandma used to make. Fresh green beans, french's onions, bacon, and a whole lot of cheese. SO good. The perfect Thanksgiving side dish or Sunday dinner staple.

Course Side Dish

Cuisine American

Keyword casseroles, comfort food, dinner recipes, green bean casserole, green beans, side dishes, sunday dinner, Thanksgiving Dinner, Thanksgiving sides

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Ingredients

• 680g fresh green beans about 1 bag, washed and trimmed
• 6 slices bacon cooked and chopped into pieces
• ¼ cup butter
• ¼ cup flour
• 2 cloves garlic minced
• 1 tsp salt
• 1 tsp pepper
• 1 tsp dry mustard powder
• 2 ¼ cups of whole milk
• 1½ cups shredded cheese orange cheddar, or marble
• 1 cup French's fried onions

Instructions

DIRECTIONS

• Preheat the oven to 350 °
• In a large frying pan, cook your bacon and set aside.
• In a large pot of boiling water cook the green beans for about 5 minutes. Don't overcook them. After 5 minutes run them under cold water to stop the cooking process. Drain and place in a baking dish.
• In a medium saucepan, melt the butter then add garlic and cook for about 1 minute or until fragrant.
• Whisk in your flour and then cook for about two minutes.
• Slowly whisk in the milk, stirring constantly, and then add in your salt, pepper, and dry mustard. Whisk your sauce for a few minutes while your sauce thickens up and then slowly whisk in your cheese.
• Pour over green beans and mix well. Add in half your french's fried onions reserving half for the topping.
• Add in your chopped bacon, mix well.
• Bake in the oven for 30 minutes or until bubbly. Remove and top with remaining fried onions and bake for an additional 5 minutes

Need a little sweet treat for dessert? Try these Oatmeal Chocolate Cookies or Milk Chocolate M&M Cookies. You won’t be disappointed!

Enjoy!

This post contains some affiliate links. For more information please visit our privacy policy.

The post Homemade Green Bean Casserole appeared first on The Good Wives Blog.

Fall is here and this Harvest Soup is going to be your new favorite thing. I don’t know why but lately I’ve been into soups. Which is actually crazy because growing up as a kid, I always felt that it was a great injustice to be served soup for supper. Soup? Really? Where’s the rest of my meal? She’s trying to starve me I would think to myself as I watched my mother serve it up. I couldn’t understand why adults would waste a ridiculously good opportunity to eat something great on soup.

Well I’m a big girl now, and just like I understand the need for a good Sunday afternoon nap, I have a also learned to appreciate a good bowl of soup.  I will say though,  that if your going to serve soup for supper, then you better have some real good bread to serve with it. I mean something fresh baked and cheesy maybe. I’m all about the cheese bread. In fact anything less would probably be unacceptable.

I actually made this soup by accident. I started off making another soup and realized I didn’t have half the ingredients I needed and ended up throwing this all together. The results were fabulous and I just had to blog it before I forget what I did. Forgive the picture as it really doesn’t do this soup justice. But again, I really wasn’t planning on blogging it!

I used my my absolute favorite dutch oven pot. I picked mine up a few years ago at the Care and Share thrift shop. It was $6 and I LOVE it, but you can use any large pot. Whenever I make soup, I make it in the morning so it has time to mesh and all that lovely stuff. I let it simmer for about an hour and turn it off for the day. You can thicken it up a bit when reheating it, just before serving. I find soup always tastes better after its sat on the stove for the day and don’t really trust those 2 hour soup recipes.

I served this Harvest Soup with mini B.L.T.S (bacon, lettuce, and tomato sandwiches) on fresh cheese bread and it was wonderful!

As always, enjoy!

Laila

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Taco Stuffed Bell Peppers are HEALTHY!

I once heard someone say that the more colorful your food, is the better it is for you. I always think of that when I making these stuffed peppers. They have so much color and they taste as good as they look! I always use green peppers in this recipe but you can use whatever peppers you like. I’d love to try it in a roasted poblano pepper one day and if I do I promise I’ll share.

CHEESE

Let’s talk cheese for a second. I LOVE cheese. It’s honestly one of my favorite foods and it’s definitely my guilty pleasure. You can pretty much top these taco stuffed peppers with whatever cheese you like. If it were just me eating them, I would top them with a spicy monterey jack but since i have 4 kids and they would not be happy, I use a pretty tame mexican blend from the shredded cheese section. I have been known to make a few of them spicy in the past though. Which is another great thing about these stuffed peppers. They are so customizable.

Alright that’s enough talk. Let me know how it goes!

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Taco Stuffed Peppers

A healthy and delicious twist on stuffed peppers. These Taco Stuffed Peppers are packed with goodness and flavor. Meaty bites of ground turkey in a delicious seasoning with black beans, corn, tomatoes, and shredded cheese.

Course Main Course

Cuisine American, Mexican

Keyword bell peppers, cumin, green peppers, ground turkey, jalapenos, mac and cheese, onion, stuffed peppers, taco stuffed peppers, Tacos

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Ingredients

FILLING

• 1 lb ground turkey
• 2 cloves garlic minced
• 1 small onion diced
• 2 tbsp chopped fresh cilantro
• 1 tsp cumin
• 1 package taco seasoning
• 2 tbsp chopped jalapenos I use the Old El Paso pickled ones in the jar. If using fresh make sure you remove all the seeds for less heat
• 1 tsp salt
• ½ tsp pepper
• 1 can black beans drained and rinsed
• 1 can diced tomatoes drained really well
• 1 cup corn drained if using canned

FOR THE PEPPERS

• 4 green bell peppers cut in half length wise
• ½ cup chicken broth
• shredded cheese for topping I use Cracker Barrel Tex Mex
• sour cream for garnish
• paprika for garnish

Instructions

FILLING

• In a large skillet (I use my wok pan) cook the ground turkey over medium heat. Breaking it apart and season it with salt and pepper.
• Add in your diced onion onion, garlic, cilantro, jalapeno, black beans, corn and tomatoes, taco seasoning and cumin.
• Mix well. Simmer on low for 20 minutes lid removed so that all the excess liquid evaporates

FOR THE PEPPERS

• Preheat oven to 400 °
• Cut the peppers lengthwise and remove the seeds and stems. Rinse them well and pat dry with paper towel.
• Place the peppers cut side up in an oven proof dish (I use a glass Pyrex dish).
• Fill each pepper with the turkey mixture trying to leave as much liquid in the pan as you can.
• Pour the chicken broth into the bottom of the pan and cover with aluminum foil.
• Bake covered for 30 minutes then remove peppers and top with cheese.
• Bake for an additional 2 minutes (uncovered) or until the cheese is melted and bubbly. I broil mine. Serve with a dollop of sour cream and top with cilantro and paprika for garnish

Enjoy!

Laila

If you love this you HAVE to try this Mexican Lasagna!

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Alright, I have a confession to make. I hate kale slaw. There I said it. And to be honest I get the feeling you do to.  Like honestly, it is an insult to coleslaw everywhere, and Costco needs to get the memo. We all just need to take a stand and stop bringing that garbage to potlucks. Okay, maybe I am a lot more passionate about this than I thought but in all seriousness why have we ruined a good thing? This classic creamy coleslaw recipe is the real deal and it’s coleslaw the way it should be. The way your grandma used to make it. And you’re going to love it!

This recipe for classic creamy coleslaw is super easy to make and only takes about 10 minutes. You can pair it with just about anything but a few of my favorites are pulled pork sandwiches (pile it right on top), smoky meatballs, fish and chips, anything barbecued and more! I will say that I think it tastes much better after its been in the fridge overnight so if you can make it ahead than I would.

How to make Classic Creamy Coleslaw

I am a big fan of purchasing the shredded bags of coleslaw. Sure you will feel more culinary, shredding cabbage and carrots in the kitchen, but you will also be way more annoyed and have a huge mess to clean up, so don’t think twice about it and buy the bagged stuff. It’s going to be good, I promise.  If you follow me regularly than you know how I feel about miracle whip. Do not use miracle whip in this recipe. It’s not mayonnaise (in my opinion) and it will alter the taste. Do use fresh squeezed lemon juice. Just do it.

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Classic Creamy Coleslaw

This classic creamy coleslaw is coleslaw the way it should be. Just like your grandma used to make.

Course Appetizer, Main Course, Salad, Side Dish

Cuisine American

Keyword cabbage, coleslaw, creamy coleslaw, how to make coleslaw, summer coleslaw

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 people

Author thegoodwivesblog.com

Ingredients

• 1 bag of pre shredded coleslaw
• ½ cup Hellmanns mayonnaise
• 1 ½ tbsp freshly squeezed lemon juice
• 1 tbsp white wine vinegar
• 2 tbsp granulated sugar
• ½ tsp salt
• pepper to taste

Instructions

• Pour bagged coleslaw into a large serving bowl and set aside.
• In another small bowl combine all remaining ingredients and whisk thoroughly.
• Pour the dressing into the cabbage and toss evenly. Refrigerate until ready to serve.

Personally I really like to add chopped apples and raisins but you can add anything you would normally add to your coleslaw. I’d love to hear your creations so scroll down and leave me a comment!

Need a little DINNER INSPIRATION?  Try these yummy recipes!

SMOKY MEATBALLS 

THE BEST MAC AND CHEESE EVER

MEXICAN LASAGNA 

Enjoy,

Laila

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The post Classic Creamy Coleslaw appeared first on The Good Wives Blog.

Guys, Easy One Pan (you’re welcome) Mexican Rice is going to be your new fave. It is so cheap and so easy, you will seriously wonder where it has been all your life.

Okay so if you haven’t noticed by now (especially if you follow me on Instagram) I LOVE Mexican food. Like eat it every day and never get bored love it. Tacos, burrito’s, guac (which should never be extra) and more, it is just so flippin comforting. Anyway if you don’t like it there is probably something wrong with you (sorry not sorry) and you won’t like half of the posts around here. BUT if you love it or even just like it then you have come to the right place. I’m always messing around with Mexican and I think I’ve perfected this one pan (cause who needs more dishes) Mexican rice.

This Mexican rice is similar to the rice you would be served in a Mexican restaurant. It’s just a tad fried yet still fluffy and the toasted cumin in the pan mixed with lime juice is chef worthy. It pairs nicely as a side dish with tacos or even my Mexican Lasagna or Healthy Tex Mex Stuffed Peppers! Alright, you know how I feel about long recipe posts so here we go.

I love getting creative with Mexican rice by adding in some black beans and corn or tex mex cheese and tomatoes or avocados! I would love to see how this recipe shapes up in your kitchen. Share some pictures and your own creations below!

Enjoy,

Laila

The post Easy One Pan Mexican Rice appeared first on The Good Wives Blog.

Yes! I love this Mexican Lasagna with tortilla’s recipe and I am super excited to share it with you. It’s definitely going to become your new family favorite! My Aunt Julie brought me this dish after the birth of our third child Rivera (there’s that tribe I am always talking about), and it has stuck with us ever since! It’s so simple and easy to make that I just had to share it with you. This Mexican Lasagna made with tortilla’s is the perfect break from traditional noodles!

Our family loves Tacos. We eat them far more than we probably should but honestly I’m fine with that. Who doesn’t love tacos? That’s probably why I fell in love with this Mexican Lasagna recipe the first time we had it. It takes tacos to a whole new level. The fresh toppings with the cheesy taco meat and tortillas just make you wonder how something so simple could be so good. It’s perfection! Especially on a night when you have activities. Serve it up with a side of my Mexican Rice or on it’s own and I promise you that won’t be disappointed!

Another great thing about this Mexican Lasagna recipe is that you can EASILY double it. Mainly because we have an army to feed,  but if you don’t need that much don’t worry, it freezes really well. This is also my favorite meal to send to someone in need. If I have ever brought you a meal then there is a good chance you’ve already eaten this recipe. It’s my go to delivery meal and I have yet to meet someone who doesn’t love it! If you know someone who has just had a baby or could use a pick me up, this is the go to dish for you.

Making Mexican Lasagna with tortilla’s

The first thing you will want to do is prep your kitchen. Trust me, any recipe will go a lot smoother (especially if you have some kids running around) if you prep. So pull out the cutting board and let’s do this.  

I like to start by greasing a 9X13 casserole dish and then getting all my ingredients ready on the counter. Then I start chopping my onion and set it aside. Next I’ll grate all my cheese. I am not a fan of pre shredded cheese because I think the real stuff is always better. Plus the pre shredded stuff usually has a coating on it that makes it less likely to melt. BUT if you’re trying to keep it simple then by all means a bag of the pre shredded Tex-mex or Mexican cheese will work just fine!

You’ll also want to can open the beans and corn and rinse them, then set aside.

Lasagna Filling

Okay, now for the best part. The filling! This stuff is so good you’ll be tempted to eat it like a chili. If we’re being completely honest here I might even tell you that I sometimes set a bowl aside for myself when I’m making it!

Grab a big frying pan or pot. I  use my heritage rock pan for this recipe ( I LOVE it so much!!) but a large frying pan would work as well.  Fry your beef and onion until browned and then remove from heat and drain.

Once drained stir in your salsa (just use your favorite brand), black beans, corn, dressing, taco seasoning and cumin. Return to heat and simmer. It’s that easy!

I use a package of Old El Paso Taco seasoning when making this recipe but you can certainly use your own if you prefer.

Lasagna Layers

For the layers you will want to use the large flour tortillas. Some recipes use noodles but Mexican lasagna with tortilla’s is the only way to go. Preferably 10″ in size but if you only have the small ones those work too. You just want to cover the bottom of the pan.

Next add a generous layer of the filling and spread evenly across. Next spread a layer of sour cream across the top of the filling and then top evenly with cheese.

Then repeat the layers again, starting with the tortillas. So simple yet SO GOOD!

Try it with this easy MEXICAN RICE

I hope you love this Mexican Lasagna recipe as much as I do. As always I love to hear from you and I LOVE to see your creations. Upload your pictures on social media using #thegoodwivesblog and invite me into your kitchen  

YOU’LL LOVE

–Healthy Tex-Mex Stuffed Peppers

–Turkey Meatballs Stuffed With Cheese

–Chicken Bacon Caesar Pasta 

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Mexican Lasagna

This delicious twist on Mexican food takes taco night to a whole new level. Mexican Lasagna is full of deliciously seasoned taco meat with salsa, black beans, and corn layered between tortillas with sour cream and cheese and topped with all the fixings. This recipe is great for kids and is freezer friendly.

Course Main Course

Cuisine Mexican

Keyword black beans, casseroles, corn, dinner, easy, ground beef, Lasagna, mac and cheese, Mexican, salsa, Tacos, tortillas

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 6 people

Ingredients

• 6 flour tortillas
• 1lb lean ground beef or chicken
• 1 large onion chopped
• 2 cups salsa use your favorite brand
• 1 can black beans drained and rinsed
• 1 can corn drained and rinsed
• ¼ cup reduced fat italian dressing
• 1 package store bought taco seasoning or 2-3 tablespoons homemade (to taste)
• ¼ tsp cumin
• 1 cup sour cream
• 3 cups shredded cheese

Toppings

• 1 cup iceberg lettuce shredded
• 1 avocado diced
• 1 cup cherry tomatoes halved
• ¼ cilantro chopped
• salt & pepper to taste

Instructions

• In a large skillet, season ground beef with salt and pepper and then cook beef and onion until meat is no longer pink; drain. Stir in salsa, beans, corn, dressing, taco seasoning and cumin. Return to heat and simmer.
• Coat a a 9X13 baking dish with cooking spray and then place 2- 3 tortillas in (enough to cover the bottom) Layer half of the meat mixture over the tortillas then spread sour cream across, then top with cheese. Repeat layers. (Like a lasagna!)
• Cover and bake at 400° for 25 minutes. Uncover; bake for another 5 minutes longer or cheese is nice and bubbly. Let stand for 5 minutes before topping each piece cut, with lettuce, tomato, avocado & cilantro.

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