Did you know that you can make a restaurant-quality clam chowder in less than 30 minutes? It’s easier than you might think!

Bratten’s Famous Clam Chowder

While in Louisiana a few weeks ago for Sean’s family reunion, I sat down with his cousins and naturally the conversation veered to food. (Is it just me or does this happen with everyone? I think it may just be me, but I’m not sad about it.)

Sean’s cousins, Andrea and Wendy, make an awesome New England clam chowder and were kind enough to share their recipe with me. As the story goes, many years ago, there was a restaurant in Salt Lake City called Bratten’s.

Their aunt and uncle loved the clam chowder at Brattens so much that when the restaurant was closing in the late ’80s, their uncle paid the owner to share the recipe with him.

In the years since, Brattens clam chowder recipe has been shared in the local newspaper and it’s been published in a few places online as well. However, the recipe our family was given is a little different, and having tried both now, I’m biased toward this one.

There are a couple of “secret” ingredients here that aren’t common in most clam chowder recipes.

At the end of the cooking process, you’ll add a splash of red wine vinegar. The vinegar enhances the flavors beautifully and you may find yourself wondering why you haven’t been adding vinegar to more recipes.

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The aroma of this Spaghetti Sauce with Ground Beef as it simmers away on the stove is absolutely divine. Rich and savory flavors create a symphony in this simple recipe.

Meat Sauce for Spaghetti

Simmering this ground beef spaghetti sauce concentrates the flavors into a delicious harmony of savory and sweet. The tomatoes release natural sugars as they cook, reducing their acidity.

Aromatic ingredients like garlic and onions add depth to this meat sauce for spaghetti, while herbs such as basil, oregano, and thyme bring a touch of earthiness. You will love the way your house smells while making this dish!

Spaghetti Sauce Recipe with Meat

The recipe here is very adaptable. I often add sliced mushrooms or chopped bell peppers when I make this. However, as written, the spaghetti meat sauce is a staple for us.

My boys love the heat, so we always use red pepper flakes in this recipe. But, you might want to finish it with red wine, add in other vegetables, or even get daring with your spice cabinet.

If you do end up changing things, please let me know how what worked for you. I’d love to know!

If you’re in a hurry, you can cut down the cooking time and serve this after it simmers for just a few minutes. I don

Shrimp and sausage fried rice has officially been added to the list of our favorite dinners. This easy recipe is a “two thumbs up,” kid-approved, hearty-as-can-be skillet meal; perfect for a quick and easy weeknight dinner! 

Shrimp and Sausage Rice

Okay, let’s just admit it. I’m fried rice obsessed. Ever since I tried my friend Julie’s tips for perfect fried rice, I’ve been making different versions at least once a week.

In case you’re wondering, oh yes, we still love the Fried Rice with Ham and Vegetables that I shared a while back. All three of my kids have declared fried rice to be one of their favorite meals now.

I love shrimp fried rice, as evidenced by this older classic shrimp fried rice recipe. I have tweaked it so much over the years, it is past due for an update. (Especially now that I’ve learned just how much better fried rice can be?!)

Sausage Fried Rice

Recently, I had some kielbasa sausage in the refrigerator and shrimp in the freezer calling my name, so this became the latest variation of fried rice that we’ve fallen in love with.

As soon as I tasted it, I knew I needed to share it with you. Sausage or kielbasa with shrimp is always a great combination.

The first thing to know when making fried rice is that you’ll need a large deep-sided skillet. Trying to use a shallow or smaller pan will just leave you frustrated and likely with a mess on your

These easy, skillet-fried pork chops with balsamic and dijon are an awesome weeknight meal that comes together in under 20 minutes.

I serve them with Rosemary Roasted Potatoes and Oven Roasted Asparagus and there is hardly a bite left over at the end of the meal.

Balsamic Glazed Pork Chops

These pork chops were originally inspired by the Balsamic Dijon Ham that we love so much. That mouthwatering ham has become a holiday tradition over the past ten years. In case you don’t already know it, pork with balsamic is a pretty darn amazing combination.

I was staring into the freezer trying to come up with something new and my eyes hit these really thick pork chops I’d picked up on sale and stashed in the freezer. As things tend to do in my brain, one thing led to another.

I decided to pan-fry the pork chops and finish them with a balsamic glaze. Oh, that was a great decision. Let me tell you, we basically licked that platter clean.

Pork Chops with Balsamic Glaze

The pork chops were ready to eat in barely 15 minutes and they were so tasty, my husband and I had a hard time sharing them with the kids. And no, I’m not kidding.

I immediately jotted a note on that recipe to remind me to double the recipe the next time we made them. I’ve updated the recipe below for more servings, since that is how I make it every time now.

However, if you don’t need as many servings, or have already made it and loved it exactly as it was initially, simply reduce all of the ingredients by half.

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This Korean ground beef recipe is the kind of dish that both beginning and experienced cooks need in their life.

The meal comes together in minutes and is full of fantastic flavors. It is easier to make than ordering take-out, saves you money, and tastes better too!

Easy Korean Beef

I love so many things about this recipe! This has been one of my favorite takeout meals for a long time. Good Korean beef is salty, savory, sweet, tangy, and spicy all at once.

Everything is simple enough to be found in most grocery stores, too. No running around town looking for hard-to-find ingredients. (Who has time for that?)

The recipe I’m sharing today is a “cheater” version because it uses ground beef instead of the more traditional (and expensive) cuts of meat. This dish includes our favorite Asian ingredients, including fresh ginger.

The fact that this super easy Korean beef is made with ground beef instead of a more expensive cut of meat makes it a really great alternative to pricier meats when you are craving Chinese food or an Asian meal.

Best of all, you can make this recipe from start to finish in less than 20 minutes.

Korean Beef and Rice

I’ve served this over rice, wrapped in lettuce, and on top of a salad. Korean ground beef and rice bowls make for a crowd-pleasing dinner or lunch. It packs up wonderfully in to-go containers to take to work or school and reheats beautifully.

We like this so very much that I’ve taken to doubling the recipe every time I make it just to ensure we have leftovers. I get absolutely giddy when I’m wondering what to serve for lunch and remember I have a container of Korean Beef waiting in the fridge.

Your favorite takeout place is going to start missing you once this Korean ground beef is in your meal rotation. It’s so easy, flavorful, and economical that you’ll wonder where this recipe has been all your life.

And if you love Korean food as much as we do, you need to put beef bulgogi on your list to make soon too!

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