3 Scoops of Sugar

You are here: Home / Archives for Megan

Megan

7- Ingredient Simple Ground Beef and Rigatoni

by

Simple Ground Beef and Rigatoni with Zucchini

We need simplicity during a time of uncertainty. Everything is shutting down it seems except for the grocery stores. People are panicking and overbuying. I wanted to whip up a quick pasta recipe the other night but not have spaghetti. This ground beef and rigatoni is just what I was envisioning and it is absolutely delicious. It’s like eating out kind-of-good but in the comfort of your own home.

I will give you a quick run-down of how this recipe comes together just so you can see how simple it really is.

First, boil a pot of salted water and cook the pasta. After draining your rigatoni (reserve 1/2 cup pasta water!), I like to drizzle mine in a little olive oil so it keeps it from clumping together.

Rigatoni Pasta

Meanwhile, start cooking the ground beef and onion. Add the garlic and cook another 30 seconds or so. Reduce the heat and add the marinara sauce, reserved pasta water, salt, pepper, and shredded zucchini. Cook another 3-5 minutes and then mix in shredded mozzarella cheese.

Ground Beef and Rigatoni

Here is a list of ingredients:

Rigatoni pasta
Ground beef
Onion
Garlic
Marinara sauce
Salt/Pepper
Zucchini
Mozzarella cheese

Simple Ground Beef and Rigatoni with Zucchini

I have always been a fan of the simple recipes with big flavor but are still nutritious. It’s also important for me to make recipes that don’t contain a laundry list of ingredients. This recipe is adaptable as well. If you don’t have zucchini, leave it out. Or if you don’t have an onion, omit it. Adapt this recipe to what you have in your pantry.

This is a good pantry pasta recipe and use it to your own liking. I ended up making a second batch after testing was completed to freeze some as well. It will be a great recipe to have again in a week or so when we are further into the “social distancing” and I need dinner on the table with minimal effort.

Simple Ground Beef and Rigatoni

Give this recipe a try, I know you will love it! It’s easy, quick, and super delicious. Would love for you to leave me your thoughts in the comments below!

Simple Ground Beef and Rigatoni

7-Ingredient Simple Ground Beef and Rigatoni

A simple and quick weeknight meal using pantry staples. This rigatoni and ground beef is cooked with marinara sauce, garlic, onion, zucchini and topped off with cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Dinner

Ingredients
  

  • 8 oz rigatoni pasta
  • 1/2 cup reserved pasta water
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1/3 yellow, white, or red onion
  • 2 cloves garlic, minced
  • 1 jar marinara sauce I used various Bertolli varieties
  • 1/4 tsp kosher salt
  • black pepper
  • 1 zucchini shredded (I used larger holes on grater)
  • 3/4 cup mozzarella and/or parmesan cheese tested only mozzarella and mozzarella + parmesan

Instructions
 

  • Bring a large pot of salted water to a boil. Add rigatoni and cook 2 minutes less than al dente. Drain but RESERVE 1/2 CUP PASTA WATER. Drizzle olive oil over pasta and gently stir to evenly coat the pasta with oil to prevent pasta from clumping together.
  • Meanwhile, cook ground beef in a large skillet over medium high heat. Add onion and cook until softened, stirring frequently. Add garlic and cook another 30 seconds or so. Reduce heat and add marinara sauce and rigatoni along with the reserved pasta water. Stir and cook another 3-5 minutes. Add salt and pepper and shredded zucchini and mix in. Mix in shredded cheese shortly before serving.
  • Serve and top with a sprinkle of shredded mozzarella, freshly ground pepper, and fresh chopped basil if desired.

7-Ingredient Ground Beef and Rigatoni

More Delicious Weeknight Meals

 

Beef, Bean, & Sweet Potato Enchiladas

Beef, Bean, and Sweet Potato Enchiladas

 

Favorite Lasagna Recipe

Favorite Lasagna Recipe

Best Lemon Poppy Seed Muffins with Zucchini

by

Lemon Zucchini Muffins

I am ready for spring and all that it brings! By that I am mostly referring to these life-changing lemon poppy seed muffins with some zucchini snuck in there to make them a bit healthier without tasting too healthy. You know what I mean by that right? Good.

Guys and gals, I love baking. It was my dream to have my own bake shop when I was little so I could serve cute little treats to people all day every day. Baking is hard, really hard. But I also love that moment when you finally figure it out and you’re like of course making a dozen different batches of that recipe was worth it. Because it was and don’t try to sway me on this. Wink wink.

I love boxed muffins. They are just delicious. It can be disappointing when you go to make the effort of making homemade muffins and they turn out like little hockey pucks. We don’t want that for anyone especially when you are about to sit down and enjoy a nice lil Sunday brunch. That’s where I come in. These little bits of heaven are what Sunday brunches should consist of. Or to take over to your neighbor as a friendly welcome to the neighborhood. You need these muffins in your life. Trust me on this one (said in my best Dory voice).

All that said, I did my research on muffins so I could get the best possible recipe for lemon poppy seed muffins out to you and it all paid off. I learned a LOT about baking muffins recently and now all I want to do is make more of these amazing lemon poppy seed muffins and put my knowledge into action to make more kinds of muffins. Expect more muffins, for real though.

Lemon Poppy Seed Muffin Batter

I wanted to go big with these muffins as evidenced by me making them three times to get them right. It was very much worth every grocery trip out to buy more ingredients. It was a little exhausting and a little invigorating. I wanted to figure out what would make these muffins the best they could be.

What I learned:

Baking soda vs baking powder

Baking soda is a base and it requires an acid to activate and cause leaving in your recipe.  Powder on the other hand contains a dry acid as well as a base. This means it does not require an additional acid in the recipe to make your product rise. I started with the powder but switched to the baking soda because I also have buttermilk (an acid) and brown sugar (another acid) in the recipe. Therefore the soda will be activated and in addition the brown sugar will provide additional moisture to the muffins whereas granulated sugar does not.

Buttermilk vs milk

In the beginning I was testing with milk, but then changed to buttermilk. It offers more benefits to baked goods and is also the reason I switched from baking powder to baking soda. Buttermilk is an acid so reacted with the base, baking soda to cause my muffins to rise. Buttermilk also can add a fluffiness to baked goods that can’t be overlooked. I am definitely a firm believer in buttermilk from now on. If you do not have any buttermilk on hand, just add 1 tbsp white vinegar to 1 cup milk. Allow to rest for 10 minutes prior to using in recipe.

Cold vs room temperature eggs

This one I was always reluctant to hold much value in. How much difference can this make actually? Well if you are a regular baker, enough difference. I will leave this one up to your own interpretation but room temp eggs allow the batter to mix more evenly than using cold eggs. My little trick I learned from google is to stick the cold egg in a small bowl of warm water at the beginning of whatever recipe I’m doing. It is always room temp by the time I need to use it (5 minutes is best).

There is actually more but I don’t want to go on and on forever so I will leave it at those three things for now.

Now if we could all just stop and appreciate these cute little muffins for a sec…

Best Lemon Poppy Seed Muffins with Zucchini

There’s nothing quite like a batch of GOOOD homemade muffins. The flavor of them is just unreal. The zucchini adds texture and moisture. The hint of lemon flavor in each muffin is not one to dismiss and I would be just fine starting every single day with one of these cute lil guys. They are so springy and soft and utterly delicious.

Can we all just forget about everything and sit down and enjoy a muffin right now?! Let’s do that.

Best Lemon Poppy Seed Muffins with Zucchini

Best Lemon Poppy Seed Muffins with Zucchini

Looking forward to all things spring (which does not include the snowstorm we are projected to get this weekend). But I have a feeling it may all be melted by the following afternoon along with the rain, fog, and sun that may join in on the fun as well because that’s how we roll here in Nebraska.

Hope you guys give these muffins a go because they are so wonderful. Don’t forget to share ’em with friends and family too!

Best Lemon Poppy Seed Muffins with Zucchini

If you make these lemon poppy seed muffins I would love for you to rate them below in the comments. Thank you so much for supporting 3 Scoops of Sugar!

Best Lemon Poppy Seed Muffins with Zucchini

Lemon Poppy Seed Muffins with Zucchini

Super soft and spongy lemon poppy seed muffins with zucchini will be the best way to start your day. Check out what makes these muffins the best every time!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast/Brunch
Cuisine American
Servings 12

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk*
  • 3/4 cup brown sugar
  • 1/4 cup canola oil
  • zest of 1 lemon
  • 1 egg, at room temperature**
  • 1 tsp vanilla
  • 1 tbsp poppy seeds
  • 1 sm-med zucchini peeled and grated

Instructions
 

  • Preheat oven to 400℉. Spray 12 cup muffin tin with non-stick cooking spray. Set aside. Add egg to small bowl of warm water to speed process of getting it to room temperature.
  • In a large bowl, add the flour, baking soda, and salt. Mix well with wire whisk. In a separate medium bowl, combine the buttermilk, brown sugar, oil, lemon zest, egg, and vanilla. Stir well until incorporated. Squeeze out excess water from zucchini over sink using a clean towel or just your clean hands (works just as well). Mix in zucchini.
  • Add wet ingredients to dry ingredients along with poppy seeds and stir just until incorporated. Add batter to wells of muffin tin. Fill 2/3-3/4 full. Bake for 20 minutes or until muffins spring back when touched. Let cool. Muffins can easily be removed when warm if desired using a butter knife to loosen muffin from edges of well. Enjoy!

Notes

*If you do not have buttermilk on hand, add 1 tbsp white vinegar to 1 cup of milk and allow to rest for 10 minutes and this will work in place of the buttermilk. 
**Using a room temperature egg allows the batter to mix more evenly. 

 

Best Lemon Poppy Seed Muffins with Zucchini

 

More Delicious Breakfast Ideas

 

Everyday Cinnamon French Toast

Everyday French Toast with Whipped Cream + Berries

 

Blackberry Chia Seed Breakfast Bars

Blackberry Chia Seed Breakfast Bars

 

Apple Cinnamon Muffins with Pecans

Apple Cinnamon Muffins with Pecans

 

Easy Roasted Carrots and Red Potatoes

by

Easy Roasted Carrots and Red Potatoes

There’s nothing like a great side to complement your favorite main dish. Am I right or am I right?! I am 9 times out of 10 likely to whip up a salad and there’s never any complaints about it. But then there’s that moment that I decide to get a little more creative and I do some hard fast finger crossing that all goes well. When it does, I’m always like why do we eat salads so much? Oh yeah, because they always taste amazing and sometimes even better than the main dish.

But today we set the salad aside and are all in on these roasted carrots and red potatoes. They are my new favorite easy dish to whip up with meals like port tenderloin, whole roasted chicken, fish, and sometimes I heat them up at lunch time just because they are that delicious.

Carrots and Red Potatoes

I am a carrot lover. I like them raw and also cooked. Like if you were to place a roast on the table with potatoes and carrots, I would be most excited about the carrots. The meat can be fall-apart tender and the carrots are still going to be my favorite thing on my plate. That’s me being honest.

On that note, I had to pair something with these roasted carrots to give those who aren’t quite as into carrots as I am a little something extra. Red potatoes are always a good answer. They go well with carrots and the seasoning used gives them both a wow factor you will look forward to every time you make them. And what’s carrots and potatoes without a little sauce on the side?

The homemade dill ranch alone is so tasty and a little drizzle is just enough on these roasted carrots and potatoes so that it doesn’t overpower them.

Easy Roasted Carrots and Red Potaotes

Here’s a look at the flavors:

  • Carrots
  • Red Potatoes
  • Shallot
  • Olive oil
  • Cumin
  • Paprika
  • Garlic Powder
  • Kosher Salt
  • Chili Pepper
  • Honey

Easy Roasted Carrots and Red Potatoes

Roasted carrots and potatoes will be a definite go-to side this spring at our house. If you give it a try and I hope you do, be sure to let me know what you think of it below in the comments. Thanks for stopping by!

Roasted Carrots and Red Potatoes

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Sides

Ingredients
  

  • 1 lb carrots peeled and cut into 2 inch sticks with similar thickness
  • 4-5 red potatoes quartered
  • shallot sliced
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp chipotle chili powder
  • 1 tbsp honey

Dill Ranch Dressing

  • 3/4 cup mayo
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1 tbsp distilled white vinegar
  • 2 cloves garlic, minced
  • 1/4 cup fresh dill
  • 1/2 tsp salt
  • 1/2 tsp onion powder

Instructions
 

  • Preheat oven to 400℉. Cover baking sheet with foil and spray with olive oil or nonstick cooking spray.
  • Add carrots, potatoes, and shallot to baking sheet. Drizzle olive oil over veggies. Add remaining seasonings and honey. Mix ingredients well until evenly coated. Spread out onto pan in one layer. Roast 25-30 minutes or until fork easily pierces potatoes. Serve and drizzle with dill ranch dressing.

Dill Ranch Dressing

  • Add all ingredients to a food processor and process until smooth. Store in fridge until ready to use.

Easy Roasted Carrots and Red Potatoes

 

More Delicious Veggies

 

Easy Roasted Asparagus

Easy Roasted Asparagus

 

Best Ever Ratatouille

Best Ever Ratatouille with Quinoa and Baked Cod

 

Mexican Grilled Corn

Mexican Grilled Corn