Grandma’s Beef and Noodles

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This Midwestern-style beef and noodles recipe is easy to make with a small list of ingredients and always so flavorful and comforting.

Now that we’re back living in the Midwest again, I’ve found myself revisiting many of the comfort food classics I grew up with here. And when it comes to comfort food, it doesn’t get more nostalgic for me than my grandma’s homemade beef and noodles. ♡

This simple, flavorful, no-frills dish was a staple at her farmhouse for all of our huge family gatherings. And even though I was her picky-eating granddaughter who avoided just about anything with veggies growing up, my grandma always knew that I would be the first one darting back into the kitchen to scoop up seconds and thirds whenever it was beef and noodles day. I absolutely loved her beef and noodles. And now that our toddler is equally as noodle-obsessed as I am, this winter seemed like the perfect time to introduce him to the family tradition.

Sadly, I missed the opportunity to get my grandma’s exact recipe from her before she passed. But after some tinkering around with ingredients over the years, I’ve landed on a recipe that tastes as close to the original that I remember. It’s intentionally very simple — basically just a tender cut of beef browned and simmered with onion, garlic, bay leaf and thyme until ultra-tender, then cooked with egg noodles to saucy, delicious, cozy perfection. You can either slow cook the beef on the stovetop or in a Crock-Pot, or speed things up with an Instant Pot if you’d like. And if you feel like tossing in some extra veggies or greens, you’re more than welcome to add some in too.

So for any of you fellow Midwesterners out there who might also be craving this throw-back dish, or any of you who could just use a cozy bowl of noodles, round up these simple ingredients and let’s make some beef and noodles together.

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Parmesan Creamed Corn

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This Parmesan Creamed Corn recipe is layered with sweet and savory flavors and sprinkled with irresistible crispy toasted garlic breadcrumbs. Quick and easy to make (and prep in advance, if you’d like) too!

Say it with me — no more boring creamed corn! ♡

This Parmesan creamed corn recipe is here to steal the show this holiday season and is guaranteed to have everyone coming back for more. It’s seasoned with a generous amount of garlic and smoked paprika, balanced out with an extra drizzle of honey to bring out the sweetness of the corn. It’s simmered with a creamy broth which is then mixed with lots of umami-rich Parmesan, to make it extra cheesy. It’s topped with zesty, crispy, toasted garlicky breadcrumbs, which add a fantastic bit of extra flavor and crunch to each bite. And finally sprinkled with chopped herbs for freshness.

Even with all of these delicious flavors and textures layered in, this creamed corn recipe is surprisingly quick and easy to make in less than 30 minutes. I intentionally designed this recipe so that it can be 100% made on the stovetop, in case a turkey happens to be taking up most of the oven. You’re also welcome to prep all of the components up to 3 days in advance if you’d like, then heat and assemble right before serving. And if you have loved ones around your table who are gluten-free, simply swap in gf breadcrumbs to make this dish without gluten.

Everyone around the table raves about this cream corn whenever we’ve served it. So if you’re looking for a winning side dish this holiday season — or for any random weeknight of the week — I hope you’ll give it a try!

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Creamy Vegetable Soup

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This creamy vegetable soup recipe is made with your choice of roasted veggies and puréed until perfectly creamy and delicious. Naturally gluten-free, vegan and so cozy!

Our family’s new favorite way to eat our veggies! ♡♡♡

This creamy vegetable soup is so simple that I hesitated to even post it here. (Definitely feels like it’s more of a method than a “recipe.”) But after sharing about it on Instagram a few weeks ago, dozens of you messaged asking about it, so here we are!

I have to be honest — this soup entirely came about as a way to try and get some extra veggies and protein into our toddler, who is currently on strike against the roasted veggies he used to adore. But purée them into a creamy soup with fire-roasted tomatoes, creamy coconut milk (or cream), a can of white beans (for extra protein), zesty seasonings, and serve with crusty bread for dipping?! Let’s just say this one ended up being a winner for all of us around the table, picky toddler included. A delicious success!

We’ve made this soup a handful of times now over the past few weeks and love serving it with our favorite sourdough or seed crackers for dipping, along with a simple green salad and some seasonal fruit on the side. The veggies, beans and seasonings here are also completely customizable, so it’s the perfect occasion to clean out the veggie drawer and make this recipe your own. It’s seriously such a cozy, flavorful, feel-good soup. So round up a pile of veggies and let’s make dinner together!

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Chicken Meatballs

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My go-to baked chicken meatballs recipe is easy to make and customize with your favorite seasonings.

Tens of thousands of you have made my favorite traditional meatballs since I first shared that recipe a few years ago. So I’m pleased to be back today with my favorite recipe for baked chicken meatballs! ♡

Let’s get right to the core issue of this recipe — chicken is a considerably leaner meat than pork or beef, which too often leads to sub-par meatballs that can be dry, tough, or disappointingly bland. Which, of course, will not do! So today, we’re going to employ a few easy tricks to make sure that your meatballs are 5-star winners every single time.

First off, you’ve gotta start with a panade (puh-NOD), which is just a fancy French word for a starch-and-liquid mixture (in our case, breadcrumbs and milk soaked together while you prep the other ingredients) that helps prevent the meat from shrinking and toughening during cooking. It requires almost zero extra time yet makes a huge difference in keeping the meatballs moist and tender, so don’t skip it! Second, we’re going to be extra-gentle when forming the meatballs, so that the mixture doesn’t get overworked and accidentally become too tough. We’re also going to bump up the oven shelf and cook the meatballs near the top of the oven so that they can brown more quickly during their short baking time. And finally, we’ll add a generous amount of seasoning to make sure each bite is legit-delicious and full of flavor.

I’ve included my favorite all-purpose seasoning for these meatballs in the recipe below (garlic, onion powder, smoked paprika, and Worcestershire), which honestly works with just about any type of recipe you may be craving. But please feel free to customize the seasoning to taste and add in whatever herbs, spices, or other flavor boosters that you love best. Then serve these meatballs up however you prefer — with Italian marinara and pasta, Swedish gravy, American buffalo sauce, Thai curry, Japanese teriyaki, Greek tzatiki, you name it. This chicken meatballs recipe is here for all occasions and is always a winner!

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Nutella Hot Chocolate

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A cozy mug of Nutella hot chocolate is quick and easy to make with 3 ingredients, full of the classic chocolate-hazelnut flavor we all love.

Who else is ready to cozy up with a warm mug of Nutella hot chocolate? ♡

We’re settling in for a cold and rainy weekend ahead here in Kansas City, so warm drinks of all kinds are on the agenda, including a round of this delicious chocolate-hazelnut hot chocolate. I actually first shared this recipe here on Gimme Some Oven over a decade ago, and all of these years later, it continues to be a favorite winter tradition here in our home.

This recipe is probably the quickest and easiest version of homemade hot chocolate that you can make, simply stirring a big dollop of Nutella into a warm mug of milk along with a sprinkle of sea salt to bring out the best of the chocolate and hazelnut flavors. It comes together in just a few minutes (and is definitely easy enough for kids to DIY their own mugs). And it always tastes wonderfully nostalgic and indulgent and perfectly Nutella-y.

On a cold winter’s night, there’s nothing better. So grab a jar of Nutella and let’s make some hot chocolate together.

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Whiskey Sour

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This classic whiskey sour recipe is quick and easy to make with an optional frothy egg white layer on top.

When it comes to cozy bourbon cocktails, a classic whiskey sour is hard to beat. ♡

This classic drink is said to date all the way back to the 1870s, and has remained a favorite since then for good reason. It balances the deep, rich notes of whiskey with tartness from freshly-squeezed lemon juice and a hint of sweetener. And then here in our house, we’re partial to the version (also called a Boston Sour) made by shaking the cocktail with an egg white for a velvety, frothy, creamy layer on top. It always looks so elegant garnished with a lemon peel and cocktail cherry and comes together easily in just a few minutes!

The beauty of making your own whiskey sour is that you can tinker with the ingredient ratios to make your cocktail exactly as sweet or tart as you prefer. And while the egg white topping is optional, it absolutely makes this cocktail in my opinion, so I highly recommend giving it a try.

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Potsticker Soup

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This cozy potsticker soup recipe comes together in just 25 minutes and is easy to customize with your favorite dumplings and veggies.

Say hello to your newest back-pocket, quick-and-easy, cold-weather comfort soup! ♡

This simple potsticker soup recipe actually became a favorite of ours back when we were living in Barcelona, just down the street from a popular frozen foods store. (Yes, in Spain, most people frequent a different store just for frozen foods!) They had the yummiest vegetable dumplings that we regularly turned to in a pinch for quick and easy dinners. And whenever the weather cooled off, we loved simmering them into a quick soup!

This recipe actually comes together in a snap (just under 25 minutes if you’re moving quickly) and is super-easy to customize with your choice of dumplings (vegetarian or meat-filled), veggies, and toppings. We typically just opted for a simple garlic-ginger broth drizzled with a hint of toasted sesame oil, but feel free to add in chili crisp, miso, curry paste, or whatever may sound good here. The is one of those versatile recipes that’s easy to make your own.

So the next time you’re in the frozen foods aisle (or store, if you happen to live in Barcelona), grab a bag of your favorite potstickers and let’s make some soup together for dinner!
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