BHG Delish Dish

Stirring Up Ideas In The Kitchen

In-Season Eats

Growing up, Monday night was Spaghetti Night at my house. I have very vivid memories of my Mom tossing a brick of frozen ground beef into a deep pan then pouring in a big jar of spaghetti sauce after it browned.

While the sauce warmed she’d cook two types of pasta. Angel hair for my brothers and me, and rigatoni or “sewer pipes”, as we used to call them, for my Dad. After everyone got served she’d eat whatever was left, bless her heart!

Yes, spaghetti night has a very special place in my heart, which is why I’ve started the weekly tradition at my house. Normally I saute a mix of half ground beef and half mushrooms, which I zip through the food processor until they’re the same texture as the ground beef, then add a jar of my favorite marinara sauce. That being said, I might have to start making an exception for Best-Ever Bolognese Sauce

Normally when I hear the phrase “Bolognese sauce” I think of a thick and hearty, slow-cooked-all-day-type of sauce. Best-Ever Bolognese Sauce meets the thick and hearty requirement, but slow cooked all day? No way! This recipe gets that same deep and savory flavor in just 20 minutes, making it ideal for busy fall and winter weeknights.

Carrots, onions, and garlic are sauteed with ground beef then simmered with half & half and chicken broth with a splash of vinegar. Crushed tomatoes, tomato paste, and Italian seasoning are added then the mixture is simmered again until thick and bubbly. Serve with freshly cooked spaghetti noodles and garlic bread for sopping up every drop of this luscious sauce!

Click here for Best-Ever Bolognese Sauce recipe > 


I couldn’t make it all the way through October without posting a pumpkin recipe here on Delish Dish! Since I waited so long, I made sure it was a good one. Nutty-Caramel Pumpkin Bars from the new Better Homes and Gardens cookbook, Bakingcombines pumpkin, pecans, and caramel in a dense, sweet, and irresistible bar with a luscious browned-butter frosting drizzle.

This might be my favorite Delish Dish recipe yet!

Seriously, one nibble of these gooey bars may turn into you consuming an entire row of the pan if you’re not careful. Or so I’ve heard… Either way, you’ve been warned!

Nutty-Caramel Pumpkin Bars are perfect for bringing to a potluck. Bake, cool, then stash in the fridge until it’s party time. Guests will rave over the pumpkin spice, crunchy caramel-pecan topping, and mouthwatering browned-butter frosting. Only you and I will know that they only took 10 minutes to prepare though.

Grab yourself a cup of coffee, bowl, and a whisk, and make these bars as soon as possible. Pumpkin season wouldn’t be complete without ‘em.

Oh, a quick note about this new  cookbook, Baking - if you are even a tiny bit interested in baking, do yourself a favor and pick up a copy. It contains over 350 recipes for everything from cookies and brownies, to cakes and cobblers, and also features 250 gorgeous photographs that will make you wish they’re scratch and sniff. This cookbook would also make a fabulous holiday gift for the baker in your life!

Click here for the Nutty-Caramel Pumpkin Bars recipe >


These days I am all about quick and easy weeknight suppers. With a 2 month old in the house, I need something that can go from fridge to table in under 30 minutes – which is usually how long my son sleeps for at any given point during the day. Yep, we’ve got a cat-napper on our hands!

In addition to that I’m also craving warm and cozy dishes this time of year, when the air has a chill by dinnertime. A batch of Spicy White Chili meets all my requirements: ready in 30 minutes, simple, and oh-so comforting on a brisk fall evening.

Spicy White Chili is also filling and hearty enough to fuel your family through busy fall weeknights, but light and easy on the waistline. Lean chicken or turkey joins forces with creamy beans and ingredients that are packed with flavor, but don’t add fat, like diced green chilies, chili powder, dried oregano, and cayenne pepper.

If you’re serving this chili to kids, just knock the cayenne pepper back a bit. I didn’t think the chili was too spicy as written though, and I’m sort of a wimp when it comes to spicy foods!

After simmering on the stove top, the chili is finished by stirring in a handful of shredded Pepper Jack Cheese which nobody can resist. Top your bowl with more shredded cheese, and crushed tortilla chips for an even tastier experience.

If time, and flavor, is of the essence, then this dish is totally for you. Enjoy!

Click here for the Spicy White Chili Recipe >


There’s nothing more satisfying than coming home after a long day of work to a dinner that’s been cooking itself all day long, amIright? That’s one of the many reasons why I love cooking with my crock pot. Throw a bunch of ingredients into the crock in the morning, press play, then voila – a hot and bubbly meal is ready to go when you are.

I usually shy away from crock pot recipes that call for an extra step either before or after cooking, but recently I made an exception for Pulled Pork Enchiladas and oh dear me, it was totally worth it!

Lean pork is simmered in a savory broth all day then shredded and wrapped with crumbly cotija cheese in flour tortillas. The dish is smothered in a green-chili spiked enchilada sauce then baked until golden brown and bubbly. So, so amazing. My husband and I both flipped for this meal!

True, there is some work to be done after the pork comes out of the crock pot, but you can definitely make the pork a day or two ahead of time, assemble the enchiladas the following day, then cover with sauce and bake the next. Easy!

Start with a 3lb boneless pork shoulder. Trim of any visible fat then cut into big hunks if you want the dish to cook a bit faster. I actually shaved half the recipe’s recommended cooking time off by doing this vs cooking it whole.

Next add the seasonings including chicken broth, a roughly chopped onion, and chopped garlic cloves. Mmmm…savory.

Finally add spices like ground cumin, chili powder, and salt. Mmmm…spicy!

Cook the pork until it’s fall apart-tender and shreds easily with two forks, then mix with enchilada sauce and some of the cooking liquid.

Now get the enchilada filling ready, starting with shredded Cotija cheese. Cotija cheese is slightly crumbly, salty, and really unique tasting. I was able to pick it out of each bite of enchilada, which I really loved.

Shred the Cotija cheese then sprinkle it on top of some shredded pork placed into the center of a flour tortilla.

Roll then place in a baking dish and smother in enchilada sauce mixed with diced green chilis and more of the pork cooking liquid.

Bake, topping with more cheese when there’s 5 minutes left, then top with fresh tomatoes or salsa, and cilantro.

Juicy, decadent, cheesy, and packed full of flavor. I cannot recommend this recipe enough. Enjoy it this week for dinner!

Click here for the Pulled Pork Enchiladas recipe > 


Move over cakes, pies, and crisps, there’s a new summer dessert in town – Peach-a-Berry Cobbler!

Can we talk about how obsessed I am with this recipe? So obsessed that I called my Mom to come over while it was still warm from the oven so she could taste the bliss that is fresh summer peaches and blueberries topped with a cinnmon-sugar crusted cobbler, saddled by a scoop of creamy vanilla ice cream. So obsessed!

Sweet peaches are one of my favorite things about late summer. The way you can smell them before seeing them at the grocery store or market. The way the juices run down your fingers as you take a big bite. The way they pair so beautifully with plump blueberries in this dessert. I am telling you – make this dish before fall comes our way and we have to wait another year to enjoy all things peach!

Start the Peach-a-Berry Cobbler by making the cobbler which will be dolloped on top of fresh peach slices and blueberries that have been simmered and softened on the stove top. Simply combine flour, sugar, and baking powder in a bowl, then add softened butter and milk.

Mix everything together until just combined then set aside.

Next get the peach and blueberry filling ready, starting with freshly sliced peaches. The recipe I used didn’t specify skin on or off, so I just left ‘em on. Easy!

In a large saucepan whisk together brown sugar, corn starch (to help thicken the filling) and water.

Then add the sliced peaches and fresh blueberries.

Cook the mixture until thick and bubbly, then finish with a squeeze of fresh lemon juice to brighten the dish, and a pat of butter to give it richness.

Pour the filling into a baking dish then top with the cobbler dough. Just dabble it on here and there – it will all rise, bubble, and bake together in the oven.

Top with cinnamon sugar then bake for 30-35 minutes, or until the top is golden brown, a toothpick inserted into the center comes out clean, and the peach-a-berry filling is bubbling.

Enjoy warm with a scoop of vanilla ice cream, if you please, then try and tell me this isn’t one of the best desserts you’ve had all summer. Enjoy!

Click here for the Peach-a-Berry Cobbler recipe >


Let’s talk about my latest salad obsession, shall we? Spinach, Grapes and BaconIt’s a salad made with, you guessed it, spinach, grapes, and bacon, but despite it’s simplicity, the dish absolutely sings with flavor!

Baby spinach is tossed with crispy grapes and a tangy-sweet pan dressing made from the drippings of crunchy bacon that’s crumbled on top. Finished with smoked cheese shavings, this salad is delicious enough to enjoy during a quiet night at home, but elegant and exceptional enough to serve as the first course at your next dinner party. Grapes, bacon, and smoked cheese – who could be mad at that?!

Start by getting some bacon sizzlin’ in a skillet. I used my favorite cast iron skillet, but any heavy-bottomed skillet will do just fine. I like to cook my bacon over medium heat – no more no less – which slowly renders out the bacon fat resulting in perfectly crispy bacon every time.

While the bacon’s sizzling away, slice a bunch of fresh red grapes in half. Wash more than you need as you’ll find yourself snacking more than slicing. Is there anything more poppable than sweet, red grapes?

Combine the grapes with baby spinach.

Finally, remove the bacon from the skillet then add red wine vinegar, brown sugar, salt, and pepper to the drippings and quickly whisk to combine. Add to the spinach and grapes then toss to coat.

Finally, shave smoked Gruyere cheese on top. I am next level obsessed with smoked gruyere and pretty much find any and all possible reasons to keep it in my house.

The creamy, smoky cheese is absolutely divine when paired with the salty bacon and sweet grapes.

Pile the salad onto plates then top with the shaved cheese. Grab a fork, and your appetite, and enjoy!

Click here for the Spinach, Grapes and Bacon recipe > 


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