Tipps in the Kitch

Easy Marinara Sauce

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This is a quick & easy marinara Sauce recipe that takes less than 30 minutes and perfect for busy weeknights!

Easy Marinara Sauce

Everyone needs a super easy marinara sauce recipe to keep in their back pocket for those busy days. It’s one of those things that is actually quite simple, but can seem a little intimidating if you’ve never made your own before.

This marinara sauce is very simple, and can be ready in just about 30 minutes. It’s loaded with true Italian flavors: onion, garlic, olive oil, tomatoes, oregano and basil, and it’s also gluten-free, paleo, and Whole 30 approved, depending on your preference.

Easy Marinara Sauce

Considering I married an Italian , we like to treat ourselves to pasta at least once a week, so I paired this delicious sauce with orecchiette, but any other pasta would be delicious as well. You could also use it in a simple pasta bake, or store in a jar in the fridge for chicken parmesan, eggplant parmesan, grilled chicken, etc. It will last in the fridge for about 5 days or so. This sauce is definitely one of our go-to’s.. it’s more fresh than store-bought jarred marinara and I like that you can control what’s in it. If you don’t like a little kick, then simply use less red pepper flakes or leave out all together.

Also, what better day to enjoy a big bowl of pasta than SUNDAY? I hope you love it as much as we do!!

Easy Marinara Sauce
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Easy Marinara Sauce

Easy Marinara Sauce

  • Author: Lindsay Cola (Tippens)
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Ingredients

  • 2 T extra virgin olive oil
  • 1/2 c white onion, finely diced 
  • 5 cloves garlic, minced 
  • 1– 28 oz can whole peeled tomatoes (San Marzano)
  • 1– 15 oz can tomato sauce 
  • 2 T tomato paste 
  • 1/4 tsp red pepper flakes 
  • 1 1/2 tsp dried oregano 
  • 1/2 tsp dried thyme 
  • 2 bay leafs 
  • 1 bunch of fresh basil
  • 1 tsp salt, more to taste 
  • 1/2 tsp pepper

Instructions

  1. Heat oil in a large sauce pan over medium heat. 
  2. When oil is hot, add onion, garlic, and red pepper flakes; sauté for 1-2 minutes.  
  3. Now add tomatoes, tomato sauce, and tomato paste. Using the back of your spoon, gently break up the tomatoes.  
  4. Add in remaining spices and toss in the bunch of fresh basil (Do not chop this up as we are leaving it in to flavor the sauce, but will be removing it later)
  5. Reduce heat and simmer for 30-40 minutes.  
  6. Serve immediately or transfer to a jar to store in the fridge for up to 5 days.   
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Homemade Red Enchilada Sauce

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Homemade Red Enchilada Sauce is not nearly as difficult as you might think!  It no joke only takes 15 minutes total, and is more delicious than any store bought sauce out there.

Start by heating the oil in a medium- sized sauce pan.  Add the flour and whisk until the consistency is smooth.  Stir in spices, and then gradually whisk in chicken broth.  Continue stirring to remove any lumps.  Reduce heat and simmer for at least 10 minutes.  And you are d.o.n.e.

Easy, right?

This sauce can be used immediately or simply store it in a mason jar in the fridge until you’re ready to use!  I can assure you as soon as you realize how incredibly easy and delicious this homemade enchilada sauce is, you will NEVER go back to the store-bought jarred stuff!

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Homemade Red Enchilada Sauce

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
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Ingredients

  • 2 T vegetable or avocado oil
  • 2 T all-purpose flour (can sub gluten-free flour)
  • 2 c chicken broth
  • 1/4 c chili powder
  • 1 tsp chipotle paste
  • 1/2 tsp garlic powder
  • 1/4 tsp ground oregano
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Heat oil in a medium sauce pan. Whisk in flour until there aren’t any lumps. Stir in spices.
  2. Gradually whisk in chicken broth, until no more lumps remain. Reduce heat and simmer for 10 minutes.
  3. Use immediately or store in a mason jar in the fridge until you’re ready to use.
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Pumpkin Seed Pesto

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Pesto is one of my favorite condiments to keep around the house because you can put it on anything!  Toast, salad, soup, pasta, eggs, chicken, fish, tofu, veggies, etc. etc.  Once you realize how simple making your own pesto is, the possibilities are truly endless! If I ever have any extra herbs laying around, I will absolutely make a pesto.  It’s super fun experimenting with different kinds of nuts, seeds, oils, and herbs because you might just come up with a new favorite combo, and I promise– homemade pesto is very hard to mess up.  If stored in an airtight container (I always use a mason jar), it keeps well in the fridge for up to a week, so the possibilities really are endless. This Pumpkin Seed Pesto is such a gem, I tell ya, and absolutely perfect for Fall.

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Pumpkin Seed Pesto

  • Prep Time: 10 mins
  • Total Time: 10 mins
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Ingredients

  • 1/2 cup unsalted hulled green pumpkin seeds
  • 3/4 cup olive oil
  • 1 tsp salt
  • 1/2 cup shredded asiago or parmesan cheese
  • 1/2 tsp pepper
  • 5 cloves garlic
  • 1 handful parsley
  • 1 handful basil
  • Juice of 1/2 lemon

Instructions

  1. Combine all ingredients in your blender or food processor , and pulse until you’ve reached a smooth consistency.
  2. Store in a mason jar in the fridge until you’re ready to enjoy. Will keep well for 5-7 days.
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Chimichurri Sauce

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Chimichurri is such an easy and delicious sauce to make, and adds BIG TIME flavor to a variety of grilled meats and fish.  The other night I made Steak Kabobs with this Chimichurri Sauce, however, I decided to add a few tsp of Chipotle Paste, and let me tell you–that was the best decision I made all day.

Chimichurri Sauce is typically served with grilled meats or fish, however, there is absolutely no limit to what you can put it on in my opinion.  It’s so bright and fresh, and adds a ton of flavor to pretty much anything.  I made a double batch last week so I could make steak Kabobs AND Grilled Chimichurri Flank Steak Bowls (YUM).

My best advice would be to keep a jar of it in the fridge and put it on whatever the heck your heart desires throughout the week! It’s delicious with roasted vegetables, potatoes, bread, soups, tacos, steak bowls, etc.

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Chimichurri Sauce

  • Prep Time: 5 mins
  • Total Time: 5 mins
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Ingredients

  • 4–5 cloves garlic, finely chopped (I looooove garlic, so I most definitely use 5)
  • 2 1/2 T white vinegar
  • 1 large handful cilantro, finely chopped
  • 1 large handful parsley, finely chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp oregano
  • 1/2 tsp red pepper flakes
  • 1/2 c olive oil
  • 1 T lemon juice

Instructions

  1. Combine garlic, vinegar, cilantro, parsley, chipotle paste(optional), and spices in a bowl, and stir to combine.
  2. Pour olive oil and lemon juice over the herb mixture and give it a stir. Store in fridge until ready to use.

Notes

I like the texture best when I finely chop the herbs by hand, however, you can absolutely use a blender or food processor to speed it up a bit.

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Homemade Spaghetti Sauce

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EVERYONE needs a go-to Spaghetti Sauce recipe because w-h-o doesn’t like spaghetti with marinara?

Growing up, my mom would make homemade spaghetti sauce about once a week and serve it with oily spaghetti noodles and buttery garlic bread, and it’s still one of my favorite meals to this day.  There is something so cozy and comforting about a big bowl of noodles with marinara sauce and crispy bread on the side to dip into the sauce.

And we aren’t talking a jar of Prego, people.. we are talking homemade sauce.  This version of homemade marinara sauce is simpler than most and can easily be made in under 30 minutes.  It really is so easy and can be made in one pot if you are so inclined.  I like to cook my ground beef in a separate pan just so I can easily discard the grease, but you can absolutely cook in the same pan if you want less clean up.

Whenever i’m in the mood for a meat-free pasta sauce, I like to add fresh mushrooms and extra tomatoes to this recipe and it’s perfecto!  Try to remember that it’s really difficult to mess this up, so have some fun with it!  Italian cooking is SO simple and fresh.  I might be shunned by my in-laws for using canned tomatoes here because fresh tomatoes are definitely #1, however, canned tomatoes are super easy and do the trick if you ask me.

I went to Italy with Alessandro’s family a few years ago, and taking a cooking class while we were there was one of the best decisions i’ve ever made (aside from joining the Cola family, of course).  You would be shocked at how simple their cooking really is.  It was summertime, so we made a few dishes that could be served at room temperature (interesting, right?).. and one of the dishes we made was a Tomato soup. Apparently, when I tried to say it in Italian, I kept calling it “soup soup tomato”. Just a blonde American trying to speak Italian, I tell ya.

But OMG, this tomato soup was seriously so incredible, and it only called for fresh ingredients…fresh tomatoes, homemade olive oil, garlic, fresh basil, salt, pepper, crushed red pepper, and fresh parmigiano. It was that simple and better than you could ever imagine.

If you have the time and want to use fresh tomatoes, dunk each one into boiling water for 1-2 minutes.  Remove and place into an ice bath.  Skin should easily peel off.  Discard the seeds, place into pot, and using a fork or potato masher, gently crush the tomatoes into the pan.  Proceed with recipe from there!

I would highly suggest slicing a baguette, drizzling each piece with olive oil/butter, fresh garlic, & parmesan and placing in a 375 degree oven for 7-8 minutes, or until crispy. Everyone (including yourself) will thank you.

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Spaghetti Sauce

Spaghetti Sauce

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 6 1x
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Ingredients

  • 1 lb grass-fed ground beef
  • 2–3 T olive oil
  • 1 yellow onion, diced
  • 5 cloves garlic, minced
  • 28 oz can crushed tomatoes 
  • 15 oz can tomato sauce
  • 4 oz can tomato paste
  • 2 bay leaves
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 tsp red pepper flakes
  • 1 tsp ground oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1 bunch fresh basil
  • 1 lb spaghetti, cooked per instructions on package and tossed with olive oil
  • Grated Parmesan, for serving
  • Sliced Basil, for serving
  • Toasted Garlic bread, for serving

Instructions

  1. In a large pot over medium high heat, heat oil and saute onion and garlic for 2-3 minutes.
  2. Meanwhile, heat up another T of oil in a skillet over medium high heat and brown the ground beef until fully browned.
  3. Using a slotted spoon, add beef to pot with onion and garlic, discarding any grease.
  4. Add tomatoes, tomato sauce, and tomato paste to pot. Stir to combine.
  5. Stir in spices and fresh basil, reduce heat and let simmer for 20-30 minutes.
  6. Serve in bowls over oiled noodles, sprinkled with grated parmesan and fresh basil.
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Pico De Gallo

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The simple things in life are often the most enjoyable, and it tends to be the same with food. Fresh tomatoes, tangy lime juice, splash of beer, and a little crunch from the peppers and onions make this pico de gallo hard to resist. And the best part is it’s SO easy.

Pico De Gallo

As you’ve probably noticed, we eat a lottttttttt of Mexican food around our house. It’s just something i’ve always loved.  Fresh salsas are really easy  to make and are one of my favorite condiments to keep in the fridge because it can literally go on anything.  I love making a big batch of this on Sunday and store in the fridge for a few days. It goes great on tacos, eggs, breakfast bowls, nachos, tostadas, chips, etc.

Simply chop everything up, add to your Molcajete, cover and let chill before serving or just dig right in..  It’s delicious either way.

I ended up putting a big ole spoonful of this pico onto some extra Cheesy Green Chile Nachos the other day and oh man, pure amazingness right there.  It’s also a great party dip because it’s so so easy to whip up, really fresh ingredients, and super versatile.

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Pico De Gallo

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 4–6 1x
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Ingredients

  • 7 Roma tomatoes, diced
  • 2 cloves garlic, minced
  • 1/2 white onion, diced
  • 1 jalapeño, seeds removed, finely chopped
  • 1 serrano, seeds removed, finely chopped
  • 1–2 large handfuls of cilantro, chopped (more/less depending on your cilantro liking)
  • Juice of 1 1/2 – 2 limes
  • Splash of mexican beer, optional
  • Salt

Instructions

  1. Combine all ingredients together in a large bowl, and gently toss to combine. Serve immediately or store covered in the fridge until you’re ready to indulge.
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Roasted Tomatillo & Mango Salsa

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Sweet, spicy, and a lot of deliciousness goin’ on in this bowl of Roasted Tomatillo & Mango Salsa.  The flavors of roasted peppers and sweet, tangy mango’s have joined forces to make a seriously good salsa.

I made a huge batch of this salsa the other night thinking it would last a few days, but I should have known better.  It was gone the following day and would have most definitely been gone that night if I wouldn’t have aggressively grabbed the bowl out of Alessandro’s hands all because I wanted it for my Fried Egg Tostadas this morning.  You would have thought I hadn’t eaten for days.

Sorry i’m not sorry for loving my salsa so much.  After all, I am a Tippens.

This salsa is really simple and would be the perfect addition to any party. It’s great because it’s really simple to whip up, and can be stored in a large mason jar in the fridge and put it on tacos, tostadas, enchiladas, or just grab some chips and take a dip.

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Roasted Tomatillo & Mango Salsa

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
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Ingredients

  • 12 Tomatillos
  • 1 small white onion, quartered
  • 3 cloves garlic
  • 2 mangos, cubed
  • 1 Jalapeño pepper, stems removed (remove the seeds for less heat)
  • 1 Serrano pepper, stems removed (remove the seeds for less heat)
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 large handful cilantro
  • juice of 1 lime

Instructions

  1. Preheat broiler and line baking sheet with parchment paper.
  2. Remove husks from the tomatillos and gently run under warm water to remove the stickiness.
  3. Add tomatillos, onion, jalapeño, Serrano, and garlic to baking sheet; broil until tomatillos are soft and everything nicely charred (About 10 minutes)
  4. Add roasted vegetables to your blender or food processor, along with mango, cilantro, lime juice, and spices. Pulse until you’ve reached your desired consistency. (Some like it chunky, others like it smooth)
  5. Serve with Chips, tacos, or your favorite Mexican dish.
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Kale Basil Pesto

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Creamy. Garlicky. Insanely Delicious.

Pesto is amazing because it literally only takes 5 minutes and can be used in SO many different ways.  This also might be the most delicious pesto ever. Loaded with Kale, fresh basil, garlic, you get the gist. Put it on pizza, pasta, bread, crackers, chicken, or anything else your Italian food loving heart desires.

I personally like to prep a big batch of pesto at the beginning of the week, and store it in the fridge for whenever I need it. That way, I can grab a spoonful or two whenever I please.  Like for this Avocado Toast with Burst Tomatoes and Pesto… words can’t describe the goodness. You need to try it for yourself.

This Pesto though. Less than 10 ingredients and only 5 minutes, that’s all I am asking of you people.  Feel free to sub the pine nuts for almonds, walnuts, or pistachios– all nuts are welcome here.

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Kale and Basil Pesto

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Ingredients

  • 3/4 c extra virgin olive oil
  • 5 cloves garlic
  • 1/4 c pine nuts
  • 2 c Kale, chopped
  • 1 c fresh basil
  • 1/2 c grated parmesan
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Juice of 1/2 lemon

Instructions

  1. Combine olive oil, garlic, kale, basil, salt, pepper, parmesan, and lemon juice in a food processor and pulse until smooth. Add the pine nuts and pulse until you’ve reached your desired consistency.
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Salsa Verde

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Roasted Tomatillo Salsa

We are a family of chips and salsa lovers.  Any kind of salsa and we are 100% in, but don’t offer unless you’re willing to be left with an empty bowl.  I can guarantee we will gobble that up so fast you won’t have time to tell us otherwise.   Green/red/mild/hot, they’re all delish, but we definitely prefer the *hot* in our house.

My dad started taking my sister and I to eat Mexican food as soon as we could walk, and would also feed us the spiciest foods of all time, so needless to say, we are chips and salsa hogs and world champions of spice.  Either our taste buds were completely fried at an early age or we really are just badasses.

Roasted Tomatillo Salsa

Many people stray away from making their own salsa’s and stick to store bought, and my best guess is they don’t realize how simple homemade salsa really is.  There are a few different ways to make salsas, but they are both simple.

Fresh salsa’s just require a lot of chopping, but that’s about the extent of it. Roasted Salsa Verde adds the extra step of actually roasting the tomatoes and peppers, but it’s not difficult and SO worth it. I’m talking amazing flavor galore.

  • step 1: roast it
  • step 2: blend it
  • Step 3: eat it

Yep, that’s all folks.

You can serve it as your traditional dip with chips, use on enchiladas, a marinade, or slather on tacos, tostadas, quesadillas..really whatever you want!  I’m telling you, once you make this homemade salsa verde, you won’t go back!

Roasted Tomatillo Salsa

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Salsa Verde

Salsa Verde

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
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Ingredients

  • 10 tomatillos, husks removed and rinsed to remove any stickiness
  • 3/4 white onion, quartered
  • 2 serrano peppers, stems removed
  • 1 jalepeno, stems removed
  • Juice of 1 1/2 – 2 limes
  • 1 tsp salt, more to taste
  • 2 large handfuls cilantro

Instructions

Oven Method:

  1. Line baking sheet with foil or parchment paper and pre-heat broiler.
  2. Place tomatillos, onions, serrano’s, and jalepenos on baking sheet and roast until all sides are nicely charred. Turn once tops are charred until all sides are nicely roasted… (about 20-25 minutes)
  3. Toss everything in the blender/food processor including the juices from the pan, and add lime juice, salt, and cilantro. Blend until desired consistency is acheived.
  4. Serve with tortilla chips or keep in the fridge to put on eggs, quesadillas, tacos, etc. throughout the week!

Stove Top Method:

  1. Add tomatillos, peppers, and onion to comal or cast iron skillet over medium high heat.
  2. Cook until all sides are very charred, turning every few minutes.
  3. Add all charred goods to blender along with lime juice, salt, and cilantro.  Blend until you’ve reached desired consistency.
  4. EAT!

Notes

We like our salsa extra spicy, so feel free to reduce the amount of peppers. You can also remove the seeds for less heat!

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