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Ricotta Tomato Toast

Ricotta Tomato Toast on a plate.

This Ricotta Tomato Toast is one of the best ways to enjoy summer tomatoes! Just a few good quality ingredients help these summer flavors shine.

Sometimes a recipe is so simple, it's barely even a recipe- that's the case here! Only a couple ingredients, no measurements, just simple deliciousness.

Ricotta Tomato Toast on a plate.

*This post may contain affiliate links. See disclosure for further details.

For a recipe so simple, I cannot stress the importance of quality ingredients enough! You're going to want ripe, heirloom tomatoes (the ones shown in the picture are Brandywine tomatoes- they have a pink/coral color!), fresh bread, good olive oil, and some flaky sea salt. The salt and oil will bring out the best flavor of the tomatoes. All that combined with creamy ricotta- perfection!

Ricotta Tomato Toast on a plate.

Recipe FAQ

What kind of ricotta should I use?

I prefer whole milk ricotta to part skim because it's creamier, but you should choose whichever kind you like best!

What kind of bread works best?

I am partial to a good, hearty sourdough. If sourdough is not your thing, try ciabatta or any crusty Italian bread from the bakery section of your grocery store.

Does this toast have to be made in the summer?

Technically no, but it's definitely best in the summer. Out of season tomatoes just don't compare to delicious summer heirloom tomatoes and there's nothing better than fresh basil in the summer!

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Ricotta Tomato Toast on a plate.

Ricotta Tomato Toast

This Ricotta Tomato Toast is one of the best ways to enjoy summer tomatoes! Just a few good quality ingredients help these summer flavors shine.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Course Appetizer, Breakfast, Lunch
Cuisine American, Italian
Servings 1

Ingredients
  

  • 1 Slice sourdough bread toasted
  • 1 Garlic clove peeled
  • Whole milk ricotta measure with your heart!
  • Heirloom tomatoes sliced
  • Good quality olive oil measure with your heart!
  • Flaky salt such as Maldon
  • Freshly cracked black pepper
  • Fresh basil

Instructions
 

  • Toast the bread, rub with a clove of garlic and then spread the ricotta on top. Layer the tomato slices over the ricotta and season with flaky salt and pepper. Drizzle olive oil over the tomatoes and then top with fresh basil.
  • Enjoy tomato season!
Keyword ricotta, sourdough, summer tomatoes, Tomato toast
Tried this recipe?Let us know how it was!

Game Day

Italian Sausages With Spicy Tomato Sauce And Onions

Italian Sausages With Spicy Tomato Sauce And Onions in buns on a serving platter.

These Italian Sausages with Spicy Tomato Sauce and Onions are the perfect cozy meal for when the weather starts to cool off. They are a great choice for an easy and satisfying dinner or game day!

Admittedly, I am not the biggest football fan, but I DO love me some game day food. These sausages are a great option for tailgating! This recipe can easily be doubled or tripled to feed a bigger group.

Italian Sausages With Spicy Tomato Sauce And Onions in a pan.

*This post may contain affiliate links. See disclosure for further details.

Of course you don't have to make these sausages for game day. In fact, they are the perfect weeknight meal! Minimal prep work, few ingredients and a fast cooking time make this recipe a no brainer for dinner.

Italian Sausages with Spicy Tomato Sauce and Onions in buns on a serving platter.

Recipe FAQ

What type of sausages should I use?

Italian sausage links! Whatever your preference (hot, mild, or sweet) will work for this recipe. I like using mild!

How can I repurpose leftovers?

This recipe is so perfect for leftovers! You can simply, reheat and serve the same way as shown above, or you can slice the sausages into smaller pieces and reheat with the sauce and toss with pasta! Yum.

What type of buns should I use?

Look for Italian rolls or sausage buns for this recipe! You want something a little sturdier than a hot dog bun to stand up to the sauce.

Can I grill the sausages instead?

These sausages can be grilled and then topped with the sauce if you prefer, but I find them to be more flavorful when simmered in the sauce. Just make sure to get a good sear first.

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Italian Sausages With Spicy Tomato Sauce And Onions in buns on a serving platter.

Italian Sausages With Spicy Tomato Sauce And Onions

These Italian Sausages with Spicy Tomato Sauce and Onions are the perfect cozy meal for when the weather starts to cool off. They are perfect for an easy and satisfying dinner or game day!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Lunch, Main Course
Cuisine American, Italian
Servings 5

Ingredients
  

  • 2 Tablespoons olive oil
  • 5 Italian sausage links hot, mild or sweet
  • 1 Yellow onion thinly sliced
  • 2 Cloves garlic minced
  • 1 Tablespoon tomato paste
  • 2 10 Ounce Cans diced tomatoes with green chilies
  • 5 Italian rolls or sausage rolls
  • Salt and pepper to taste
  • Parmigiano Reggiano grated (optional)

Instructions
 

  • Heat olive oil in a large skillet over medium high heat. Add the sausages and sear on all sides. Transfer to a plate and set aside.
  • Add onions to the pan and stir, scraping up any brown bits. Cook until onions have started to soften, about 5 minutes. Add garlic and cook for 1 more minute, then season with salt and pepper to taste.
  • Add tomato paste and stir to coat the onions. Add the diced tomatoes with chilies and bring to a boil. Return sausages to the skillet, cover, and lower the heat to medium-low. Simmer sauce until sausage is cooked through, about 15 minutes.
  • Meanwhile, warm buns in the oven. Place sausages in warmed buns and spoon spicy tomato sauce and onions overtop.
  • Serve with grated cheese, if desired. Enjoy!
Keyword game day food, italian sausage, Spicy tomato sauce
Tried this recipe?Let us know how it was!

Main Dishes

Marinated Tomato and Corn Pizza

Marinated Tomato and Corn Pizza.

This pizza is packed with fresh summer flavors and couldn't be easier to make at home!

This is an easy, no fuss pizza with all the best flavors of summer--fresh corn, tomatoes and basil. The sweetness of the corn is perfect with the salty, garlicky marinated tomatoes. Speaking of those tomatoes, they might just be the most important part of this pizza!

Marinated Tomato and Corn Pizza.

*This post may contain affiliate links. See disclosure for further details.

What are marinated tomatoes?

Marinated tomatoes are simply tomatoes that have been marinated! They sit in a bowl with olive oil, a splash of vinegar, garlic, salt and pepper, and become something magical. The salt will draw out the tomato juices, creating this tomato-y dressing with the oil and vinegar. It's so good! To make sure the pizza doesn't get soggy, you'll transfer the marinated tomatoes to the pizza with a slotted spoon. Don't toss that tomato marinade though! It makes an amazing salad dressing. If you have leftover marinated tomatoes, you can use them for a Caprese salad!

Marinated Tomato and Corn Pizza.

Store bought or homemade dough?

You can use store bought or homemade pizza dough for this recipe! I make my own pizza dough most of the time, but I have used store bought dough from time to time out of convenience.

For homemade dough, I have two go-to recipes that I use. The master dough from The Pizza Bible, and the Baking Steel 3 day dough. Both of these doughs take some planning ahead since they have a 2-3 day fermentation period, but if you plan it out, it's totally worth it! The flavor these doughs develop is amazing, and you can't find that at the store.

Marinated Tomato and Corn Pizza.

What equipment do i need to make pizza?

You don't need a bunch of fancy equipment to make a good pizza at home, but I'd be lying if I said there weren't are a few things that upped my pizza game by a lot. A lot, a lot.

Baking steel: I make all of my pizza on my baking steel and I am obsessed with it. I can't recommend it enough! If you don't have a baking steel (get one), you can use a pizza stone, or a baking sheet in a pinch. The baking steel will hold heat the best, giving you the closest results to a pizza oven, in your home oven.

Pizza peel: After you stretch the dough, you'll transfer it to your pizza peel. This is where you'll add the sauce and toppings and then you'll use the peel to transfer the pizza to the steel or stone. It's tough to get your dough into the oven without a peel. Gotta have one!

Food processor: Lately I've been liking making my pizza sauce in a food processor instead of by hand. You don't need a food processor, but if you want a less chunky consistency, it helps. I like this one.

Box Grater: It's important to grate your own cheese for pizza because pre-shredded cheeses have anti-caking agents in them and don't melt as well. You'll need a good box grater!

Digital Thermometer: The dough should be around 65 degrees when you stretch it, so you want to take it out of the refrigerator about 2 hours before. I always check the temperature of the dough with a digital thermometer. I have this one, but this is another good option.

Semolina flour: Okay so this isn't actually equipment, but it is important nonetheless! Dusting the peel with semolina will make sure the dough slides off easily and the semolina doesn't burn as easily as cornmeal. A bag will last you a really long time!

You can check out the Pizza Making section of my Amazon Storefront for more tools and ideas!

Marinated Tomato and Corn Pizza FAQ

Can I use frozen corn?

Yes, you can use frozen corn, but make sure to thaw and pat dry beforehand. You don't want wet corn to make the pizza soggy!

What pesto should I use?

You can use homemade or store bought pesto. I usually have a container of Trader Joe's vegan pesto (you gotta try it!) laying around, so I like to use that.

What pizza dough should I use?

You can use store bought or homemade pizza dough. I linked my favorite pizza dough recipes in the post.

Can I use shredded cheese from a bag?

You can... but you shouldn't! pre-grated/shredded cheeses have anti-caking agents in them to prevent them from clumping together in the bag which effects how they melt. I always recommend grating your own cheese for the best results!

Can I add meat?

Sure! This pizza would be great with pepperoni or add prosciutto after the bake.

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Marinated Tomato and Corn Pizza.

Marinated Tomato and Corn Pizza

This pizza is packed with fresh summer flavors and couldn't be easier to make at home!
Print Recipe Pin Recipe
Prep Time 2 hours 10 minutes
Cook Time 8 minutes
Total Time 2 hours 18 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • Baking Steel or Pizza Stone
  • Pizza Peel
  • Box grater

Ingredients
  

For the marinated tomatoes

  • 1 Pint cherry or grape tomatoes halved
  • 2 Tablespoons olive oil
  • 1 Teaspoon red wine vinegar
  • 1-2 Cloves garlic minced
  • ¼ Teaspoon kosher salt
  • ¼ Teaspoon cracked black pepper
  • 1 Sprig fresh basil

For the pizza

  • 1 1lb pizza dough
  • ½ Cup pesto
  • ½ Cup low moisture, whole milk mozzarella grated by hand
  • ½ Cup fontina grated by hand
  • ½ Cup raw corn kernels
  • Fresh basil
  • Flaky sea salt such as Maldon, optional

Instructions
 

  • Place your baking steel, pizza stone or baking sheet in the oven. Pre heat the oven to 500 degrees. You want the baking steel to be pre heating at 500 degrees for an hour before cooking the pizza.
  • Add all of the ingredients for the marinated tomatoes to a bowl and stir. Cover and let sit for 30 minutes.
  • Dust a clean counter top or work surface with flour and a bit of semolina. Place your pizza dough on the surface and stretch it into a 12 inch circle. Dust the pizza peel with semolina and transfer the dough to the peel.
  • Spread the pesto on the dough followed by the cheese and corn. Using a slotted spoon or your fingers, arrange the marinated tomatoes evenly on top of the cheese, being careful not to get too much of the liquid on the pizza.
  • Transfer the dough from the pizza peel to the baking steel and cook for 3 minutes. Then, using the peel, rotate the pizza 180 degrees and cook for another 3 minutes. Finish the pizza under the broiler for 2 minutes.
  • Remove the pizza to a cooling rack for a few minutes so that the cheese can set before slicing. Top the pizza with fresh basil and a sprinkling of flaky sea salt (optional).
  • Enjoy summer!
Keyword pesto, pizza, Summer Corn, summer tomatoes
Tried this recipe?Let us know how it was!

Recipes

Chimichurri Sauce (No Cilantro)

Chimichurri in a bowl with a serving spoon.

This classic Argentine sauce is bright, fresh and easy to make! The perfect pairing to meat, fish and vegetables.

Chimichurri is a sauce or condiment from Argentina that's made with fresh herbs, garlic and oil that is most traditionally served with grilled steak. You might have seen some chimichurri recipes that call for cilantro, but an authentic chimichurri is made without it.

Parsley, oregano, garlic and red pepper flakes in a bowl.

*This post may contain affiliate links. See disclosure for further details.

What goes in Chimichurri?

Fresh flat leaf parsley: This is the main, and most important ingredient. It has to be flat leaf, not curly!

Oregano: Traditionally, chimichurri is made with dried oregano but I prefer to use fresh, especially during the summer when I grow oregano in my herb garden. If you are using dried oregano, be sure to cut the amount down by half. Dried oregano is stronger than fresh.

Garlic: A must! Raw garlic can be a bit intense sometimes, but it works so well in this recipe! Make sure to mince it finely.

Red pepper flakes: A pinch of dried red pepper flakes give chimichurri a nice little kick.

Salt: Obviously.

Red wine vinegar: Chimichurri can be made with white or red wine vinegar. I prefer the taste of red wine.

Olive oil: Since this is a raw sauce, make sure to use a good quality, flavorful olive oil.

Lemon zest (optional): This is not a traditional ingredient, but I like to include it for an extra pop of brightness!

Chimichurri in a bowl being stirred.

What else can I add to Chimichurri?

I always recommend trying a recipe as it was written first before making any changes. If after trying the original recipe, you'd like to make some adaptations, here are some good ones to try:

Cilantro: Many chimichurri recipes call for cilantro, although it is not traditional. If you are a cilantro fan, go for it!

Lemon juice/Lemon zest: Lemon juice and zest can add an additional layer of acidity and brightness on top of the vinegar. I like adding lemon zest!

Shallot: If you're looking to add some onion-y flavor to your chimichurri, shallot is a good choice.

Fresh chili pepper: Most recipes for chimichurri call for dried red pepper flakes, but if you want to switch things up, try adding fresh peppers. Fresno would be delicious!

Chimichurri on a spoon.

Chimichurri Sauce (No Cilantro) FAQ

What should I serve with chimichurri?

Chimichurri is traditionally served with steak, but it is incredibly versatile. Try it with grilled chicken, seafood, or vegetables.

How long does chimichurri keep in the refrigerator?

Many sites will tell you that chimichurri will last up to 2 weeks in your refrigerator. I prefer to eat chimichurri within a few days of making it so that the flavors stay fresh and the garlic doesn't become to strong. 3-5 days would be my suggestion!

Does chimichurri have cilantro in it?

Nope! Traditional chimichurri does not include cilantro, but you can add it if you want!

Is chimichurri spicy?

The red pepper flakes in chimichurri give it a nice little kick, but it's not overly spicy. Feel free to add as much or as little as you like!

Can I use a food processor to make chimichurri?

Chimichurri is supposed to be a roughly chopped sauce, not a pureed one. You can use a food processor, but your chimichurri will lose it's texture.

Chimichurri in a bowl.

I hope you love this simple recipe! If you want to, double the recipe to use on dinners throughout the week.

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Chimichurri in a bowl with a serving spoon.

Chimichurri Sauce (No Cilantro)

This classic Argentine sauce is bright, fresh and easy to make! The perfect pairing to meat, fish and vegetables.
Print Recipe Pin Recipe
Prep Time 5 minutes
Resting time 15 minutes
Total Time 20 minutes
Course Sauces
Cuisine Argentine

Ingredients
  

  • ½ Cup flat leaf parsley roughly chopped
  • 1 Tablespoon fresh oregano finely chopped
  • 3 Cloves garlic finely minced
  • ⅓ Cup olive oil
  • 2 Tablespoons red wine vinegar
  • 1 Teaspoon red pepper flakes
  • ¼ Teaspoon kosher salt
  • ½ Teaspoon lemon zest optional

Instructions
 

  • Add the chopped herbs and garlic to a bowl and then pour the oil and vinegar over them. Add the red pepper, salt and lemon zest (if using) and stir until well combined.
  • Let the chimichurri sit for 15 minutes before using, so that the flavors can meld. Taste and adjust seasoning to your preference.
  • Serve with steak, chicken, fish or veggies!
Keyword Chimichurri, Fresh Herbs, No Cilantro
Tried this recipe?Let us know how it was!

Chicago Style

Chicago Hot Dog Pasta Salad

Chicago Hot Dog Pasta Salad in a mixing bowl.

This pasta salad has all the flavors of a classic Chicago style hot dog and a zesty dressing to tie it all together. The perfect pasta salad for a backyard barbecue!

If you've never had a Chicago Style Hot Dog, I suggest you give it a try, ASAP! If you're already familiar with the Chicago staple, I know you're going to love this pasta salad.

Chicago Hot Dog Pasta Salad ingredients in separate small bowls.

*This post may contain affiliate links. See disclosure for further details.

What is a Chicago Style Hot Dog?

Chicago style hot dogs are the quintessential Chicago street food. It's an all beef hot dog on a poppy seed bun with yellow mustard, chopped white onions, tomato wedges, a dill pickle spear, bright green sweet pickle relish, sport peppers and celery salt. The hot dogs are usually steamed or simmered in water but they can also be grilled, in which case they are referred to as "char dogs".

Chicago Hot Dog Pasta Salad ingredients in a mixing bowl.

Why this pasta salad works

As much as I'd like to be able to turn everything into a pasta, it doesn't always work. This recipe, however, is perfect as a pasta salad. The reason why this recipe works is because the ingredients for a Chicago hot dog, are ingredients that you would already find in pasta salads. Tomatoes? Check. Onions? Check. Pickled peppers? Sure! Dill pickles? Why not?! Many pasta salads already contain a combination of fresh veggies, pickled or marinated veggies, some type of meat and a dressing. That's what we've got here, only with those familiar Chicago flavors!

I don't live in Chicago, will I be able to find the ingredients?

Luckily, most of the ingredients for a Chicago style hot dog, and this pasta salad, can be found anywhere. Beef hot dogs, yellow mustard, dill pickles, onions, tomatoes, and celery salt should all be easy to find. The two ingredients that might be harder to source are the sport peppers and that classic Chicago bright green relish. For this pasta salad recipe, I decided to use regular old sweet pickle relish for fear that the blue/green stuff might dye the pasta so that just leaves the sport peppers. You are once again, in luck! You'll find everything you need on my amazon storefront and I have a Chicago section, specifically for these types of ingredients. In a pinch, pepperoncini can be a substitute for the sport peppers, but it won't be quite the same. I would definitely buy a jar of the sport peppers. They last forever in the fridge and they're so tasty! I truly eat them almost every day.

A serving of Chicago Hot Dog Pasta Salad in a bowl.

Chicago Hot Dog Pasta Salad FAQ

What type of hot dogs should I use?

Chicago style hot dogs are made with all beef hot dogs, usually Vienna Beef brand.

What temperature should the pasta salad be?

This pasta salad can be served warm, at room temperature or chilled. I prefer room temp!

Can I use a different type of mustard in the dressing?

A Chicago style hot dog is served with yellow mustard, which is why I used that for the dressing. You can use spicy brown or dijon instead, but the yellow is really good!

I can't find sport peppers, what can I use instead?

Bummer! Sport peppers are so tasty, I wish they were available everywhere. If you can't find them where you are, pepperoncini is a good substitute or you can order them online.

Chicago Hot Dog Pasta Salad in a mixing bowl.

Chicago Hot Dog Pasta Salad

This pasta salad has all the flavors of a classic Chicago style hot dog and a zesty dressing to tie it all together. The perfect pasta salad for a backyard barbecue!
Print Recipe Pin Recipe
Course Lunch, Main Course, Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 1 Pound short pasta such as rotini, fusilli, penne, or casarecce
  • 3 Tablespoons pickle juice
  • 2 Tablespoons olive oil
  • 8 Grilled or pan fried all beef hot dogs cut into bite sized pieces
  • 1 ¼ Cups tomatoes diced
  • ¾ Cup dill pickles diced
  • ¾ Cup white onion diced
  • ⅓ Cup sweet pickle relish
  • ¼ Cup sport peppers diced, plus a few whole peppers for garnish

For the dressing

  • ⅓ Cup olive oil
  • 2 Tablespoons yellow mustard
  • 2 Tablespoons red wine vinegar
  • 1-2 Teaspoons liquid from the sport pepper jar to taste
  • 1 Tablespoon poppy seeds
  • 1 Teaspoon granulated sugar
  • ½ Teaspoon celery salt
  • ½ Teaspoon kosher salt
  • ¼ Teaspoon cracked black pepper

Instructions
 

  • In a large pot of well salted water, cook the pasta according to package directions and drain. Rinse the pasta under cold water until the pasta has cooled. Drain very well and then transfer the pasta to a large mixing bowl. Add the pickle juice and olive oil and toss to coat.
  • Grill or pan fry the hot dogs until warmed through and slightly charred. Cut into bite sized pieces.
  • Whisk all of the ingredients for the dressing together. Taste and adjust to your preference.
  • Add all of the ingredients to the pasta and toss to combine. Serve at room temperature or chilled. Enjoy!
Keyword barbecue, chicago dog, easy pasta recipe, hot dog, pasta salad
Tried this recipe?Let us know how it was!

Chicago Style

Maxwell Street Polish Recipe

Maxwell Street Polish style sausages with grilled onions and sport peppers on a platter.

You've likely heard of a Chicago Style Hot Dog, but have you heard of a Maxwell Street Polish? This Chicago classic consists of grilled or fried polish sausages topped with yellow mustard, sweet grilled onions, and spicy sport peppers on a bun.

I'll show you how to make it just right!

Maxwell Street Polish with onions and sport peppers on a platter.

*This post may contain affiliate links. See disclosure for further details.

What is a Maxwell Street Polish?

A Maxwell Street Polish (I will be referring to them as "MSP" for the remainder of this post as I am simply too lazy to keep typing the entire name out) is a Chicago staple. A polish sausage topped with yellow mustard and grilled onions and served on a steamed bun. Spicy pickled sport peppers are also an optional add-on that I think shouldn't be missed.

The MSP was invented in 1943 by a man named James "Jimmy" Stefanovic at Jim's Original. Jimmy immigrated to America from Macedonia in 1939 and took over his aunt's hot dog stand on the corner of Maxwell and Halsted streets. After creating the Maxwell Street Polish, Jim's Original became famous! Jim's Original is no longer located on Maxwell street, but is still home to the original MSP. These days you can buy a MSP from any hot dog stand in the city and it's one of Chicago's most popular street foods.

What is a Polish Sausage?

Polish sausage is a catch-all term referring to smoked sausages. The word kielbasa is often used in its place, even though "kielbasa" translates to "sausage" in the Polish language. Kielbasa can be smoked, fresh, or cured, but most Polish sausages that can be found in the US are made with pork, beef, or a comination of both and are smoked.

While I was testing this recipe, I realized how many types of Polish sausage there are. The MSP at Jim's Original is a smoked pork and beef sausage, so I knew I would be using those, but I wanted to try the others for my own curiosity. And for deliciousness. So I did what any normal person would do and bought 3 types of Polish sausage! All pork, all beef, and pork and beef. You can see the different types of sausages in the photo above. Top left is all pork, top right all beef and pork and beef at the bottom. Here are my findings:

All pork: Pretty tasty but on the blander side.

All beef: Too salty and overpowering.

Pork and beef: Perfect! Not too intense, not too bland. I liked the flavor and texture of this one the best.

Maxwell Street Polish.

How do I cook polish sausages?

Easy! Most Polish sausages found in grocery stores are pre-cooked and smoked, so all you'll have to do is add them to a hot skillet for a few minutes to warm them through and get a nice crisp on the outside. You can also grill them if you want!

Maxwell Street Polish.

What about the toppings?

Fried onions. Yellow mustard. Sport peppers. That's it!

The onions are really easy to make, but they take about 20 minutes so cook them first! You'll fry the onions in a little oil until they become translucent and browned. The onions end up being somewhere between fried and caramelized. So delicious!

The MSP is served with yellow mustard. You can try it with other types, but it won't be the same!

Sport peppers are small, spicy pickled peppers that you'll always find on a Chicago style hot dog. They are optional for MSP, but I think you should definitely opt in! You should be able to find sport peppers in most grocery stores near the pickles. If you can't find them, pepperoncini will do in a pinch or you can order them online!

Maxwell Street Polish.

The Maxwell Street Polish takes just a few ingredients for a BIG flavor payoff, and they couldn't be easier to make! Instead of hot dogs, serve up the famous MSP at your next get together! You won't be disappointed.

Maxwell Street Polish on a plate.

Frequently Asked Questions

What type of Polish sausage?

The original MSP is made using a smoked pork and beef sausage, but you can use whichever type you like best. I tried all pork, all beef, and pork and beef. I liked the pork and beef combo the best!

Poppy seed or plain buns?

This is a personal preference! The Original MSP from Jim's Original uses plain buns, but many other places in Chicago use poppy seed. I prefer poppy seed!

What type of mustard?

Yellow! Yellow mustard is the classic choice for this Chicago staple, but it would be tasty with spicy brown or coarse mustard as well.

Can I use ketchup?

No!

Maxwell Street Polish.

Maxwell Street Polish

This Chicago classic consists of grilled or fried polish sausages topped with yellow mustard, sweet grilled onions, and spicy sport peppers on a bun.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Lunch, Main Course
Cuisine American
Servings 8

Ingredients
  

For the onions

  • 2 Tablespoons Oil
  • 1 Large yellow onion thinly sliced
  • Kosher salt to taste

For the sausages

  • 2 Tablespoons oil
  • 8 Polish sausages
  • 8 Poppy seed or plain hot dog buns
  • Yellow mustard
  • Picked sport peppers (optional)

Instructions
 

  • Make the onions. In a large nonstick skillet, heat the oil over medium heat. Add the onions and let them sit for a few minutes to develop some color, then stir. Continue cooking, stirring occasionally, until the onions are browned and translucent, but not quite caramelized. About 20 minutes.
  • Remove the onions to a bowl and cover with foil to keep warm. In the same pan that the onions were cooked in, heat the additional 2 tablespoons of oil and add the sausages. Working in batches, cook the sausages for 5 minutes on each side, until browned and crisp.
  • Place the buns on a plate and cover with a damp paper towel. Microwave for 15-20 seconds until warmed and steamy.
  • Add a sausage to each bun and top with the onions, yellow mustard and sport peppers, if using.
  • Enjoy!
Keyword chicago, Polish Sausage, Street Food
Tried this recipe?Let us know how it was!

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Extras

Pastas to Make for Valentine's Day

Bucatini all'Amatriciana served on two plates.

Staying in on Valentine's Day? Me too! I love cooking a nice dinner at home to celebrate Valentine's Day and I can't think of anything more romantic than pasta!

These are my top picks for Valentine's Day dinner pastas! Most of these recipes are easy, while some are a little more involved. All perfect for enjoying Valentine's Day at home. Enjoy!

Shrimp Fra Diavolo
Shrimp Fra Diavolo with Pasta

1. Shrimp Fra Diavolo

This is an obvious choice because it's spicy, it's red and it's seafood! I always want seafood for special occasions. Okay, I just always want seafood all the time. This recipe is so delicious and gets bonus points for being very easy!

Bucatini alla Carbonara
Bucatini alla Carbonara

2. Bucatini alla Carbonara

This one is a little more complicated, but super impressive when done right! Carbonara is one of the four Roman pastas and a dish, I believe, every pasta lover should learn to master.

Spaghetti with Clams.
Spaghetti with Clams

3. Spaghetti with Clams

A classic! Also my favorite pasta of all time. This dish looks very impressive, but is super easy to make. Plus, you've got the seafood thing going again.

Bucatini all'Amatriciana
Bucatini all'Amatriciana

4. Bucatini all'Amatriciana

Another one of the Roman pastas! This one is hearty, cozy, and one of my personal faves.

Penne all’Arrabbiata on a serving platter.
Penne all'Arrabbiata

5. Penne all’Arrabbiata

Spice things up with Penne all'Arrabbiata! This one is spicy, saucy, and vegetarian friendly.

Happy Valentine's Day!

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Extras

10 Recipes for Game Day

Close up of baked chili nachos.

The best part about any sporting event is undoubtedly the food! Whether you've got a smaller gathering or you're feeding a crowd, I've got you covered. Here are ten of my favorite game day recipes!

*This post may contain affiliate links. See disclosure for further details.

Mexican Shredded Chicken Dip with tortilla chips.
Mexican Shredded Chicken Dip

1. Mexican Shredded Chicken Dip

This recipe is ALWAYS a hit. The best part? You can use a rotisserie chicken from the store to make this dip even easier!

Fried Bologna Sliders.
Fried Bologna Sliders

2. Fried Bologna Sliders with Pickle Dijonnaise

Your guests will be rethinking their stance on bologna with these sliders! I cannot begin to explain how delicious the combo of fried bologna, melty American cheese, and tangy pickle dijonnaise is, you'll just have to try them! You'll be a bologna convert for sure.

Baked Chili Nachos in a cast iron skillet.
Baked Chili Nachos

3. Baked Chili Nachos

These nachos are loaded up with beef, chili beans and plenty of cheese. They are perfect for a smaller group!

BLT Guacamole with tortilla chips.
BLT Guacamole

4. BLT Guacamole

Why have regular guacamole when you can have BLT Guacamole?! If you love bacon (who doesn't?) you'll love this guac with a twist.

Mini Green Chile Chicken Quesadillas with toppings, served on a platter.
Mini Green Chile Chicken Quesadillas

5. Mini Green Chile Chicken Quesadillas

A personal favorite of mine! Aside from being cute (look how little they are!), these quesadillas are packed with flavor and easy to make.

Vegetarian Cheesy Mushroom Sliders.
Vegetarian Cheesy Mushroom Sliders

6. Vegetarian Cheesy Mushroom Sliders

These cheesy mushroom sliders are ooey, gooey, delicious and vegetarian friendly!

Spicy Shrimp and Smashed Avocado Bites.
Spicy Shrimp and Smashed Avocado Bites

7. Spicy Shrimp and Smashed Avocado Bites

These little cuties are for the seafood lovers! I love bite sized food, especially for parties. The spicy shrimp and creamy avocado on top of a crisp rice cracker make the perfect party bite.

Chicago Style Hot Dogs.
Chicago Style Hot Dogs

8. Chicago Style Hot Dogs

I would be a bad Chicagoan if I didn't include these on the list! You can't go wrong with a good Chicago dog, and they're easy to serve buffet style.

Italian Antipasto Platter.
Italian Antipasto Platter

9. Italian Antipasto Platter

You CANNOT go wrong with an antipasto platter. You just can't. My tip- buy more meats and cheeses than you think you'll need so that you never run out. If you have leftovers, make yourself an Italian sub the next day.

green and red Chicken Enchilada Sliders on a platter
Chicken Enchilada Sliders

10. Chicken Enchilada Sliders

All your favorite enchilada flavors, dressed up in a slider roll! A few store bought ingredients make these super easy to make.

Italian

Pizza with 'Nduja and Tomato Cream Sauce

Pizza with 'Nduja and Tomato Cream Sauce and fresh basil on top.

This pizza with spicy 'nduja and creamy tomato sauce is going to be your new favorite pizza! Meaty, creamy, crispy, spicy-- delicious!

I love making pizza at home. Ever since I started getting really into it (like REALLY into it), I just don't see the need for delivery anymore. Of course, I have still ordered pizza on lazy nights a few times, but I always end up thinking, "I can make better pizza than this." Homemade pizza is also cheaper and fun! Join me in the homemade pizza club-starting with this pizza!

Close up of the Pizza with 'Nduja and Tomato Cream Sauce and fresh basil on top.

*This post may contain affiliate links. See disclosure for further details.

What is 'nduja?

'Nduja (pronouned en-doo-ya) is a spreadable spicy pork sausage from Calabria, Italy. It's also fermented so it has a certain "funk" to it, in the most delicious way!

If you haven't tried 'nduja yet, now is your chance! I keep seeing it more and more in grocery stores these days, and if you can't find it there, you can always check Italian shops or buy it online.

The Calabrian chilies give 'nduja a dark red color which deepens even more when cooked. That's why it looks almost like raisins in these pictures. I assure you, it's not!

After you've made this pizza, you can use up the rest of your 'nduja in this pasta!

Pizza with 'Nduja and Tomato Cream Sauce cut into slices.

What else goes on this pizza?

While the 'nduja is undoubtedly the star of this pizza, that doesn't mean the rest of the ingredients aren't important! When it comes to homemade pizza, quality ingredients make all the difference. So what's on this pizza?

Tomato cream sauce: this sauce is super easy to make! You'll take my go-to pizza sauce, and add a couple tablespoons of heavy cream. The creamy sauce is not too heavy and is the perfect balance to the tangy 'nduja.

Low moisture mozzarella: Low moisture, whole milk mozzarella is perfect for pizza! It melts perfectly and the low moisture content ensures a non-soggy pizza. Ask for a chunk from the deli counter and grate it by hand for the best results.

Fontina: I love using fontina on pizza. It's creamy, and adds a delicious flavor that's more complex than just mozzarella alone.

Fresh basil: Add fresh basil to the pizza after the bake for maximum deliciousness and to soak up the spicy oil from the 'nduja.

Close up of a slice of the Pizza with 'Nduja and Tomato Cream Sauce.

What pizza dough should I use?

Most of the time I make my own pizza dough, but that doesn't mean I'm above store bought dough! I will still buy dough if I'm in a pinch, like I have have a serious pizza craving that needs to be remedied ASAP. Store bought dough can be a great solution if you don't feel like making dough. The only problem is that you don't really know what you're getting, it could be good, and it could be incredibly bland.

That's why I like using my two go-to recipes. I alternate between the Master Dough from the book The Pizza Bible, and the 72 Hour Pizza Dough from Baking Steel. They each take some planning ahead because they take 48 and 72 hours to make. The wait is worth it for the flavor these pizza doughs develop! If you forget to make your dough ahead of time, or if you simply don't want to make it, store bought is totally fine. The pizza in these pictures was made with store bought dough, by the way!

Pizza with 'Nduja and Tomato Cream Sauce and fresh basil on top.

What equipment do I need to make pizza?

You don't need a bunch of fancy equipment to make a good pizza at home, but I'd be lying if I said there weren't are a few things that upped my pizza game by a lot. A lot, a lot.

Baking steel: I make all of my pizza on my baking steel and I am obsessed with it. I can't recommend it enough! If you don't have a baking steel (get one), you can use a pizza stone, or a baking sheet in a pinch. The baking steel will hold heat the best, giving you the closest results to a pizza oven, in your home oven.

Pizza peel: After you stretch the dough, you'll transfer it to your pizza peel. This is where you'll add the sauce and toppings and then you'll use the peel to transfer the pizza to the steel or stone. It's tough to get your dough into the oven without a peel. Gotta have one!

Food processor: Lately I've been liking making my pizza sauce in a food processor instead of by hand. You don't need a food processor, but if you want a less chunky consistency, it helps. I like this one.

Box Grater: It's important to grate your own cheese for pizza because pre-shredded cheeses have anti-caking agents in them and don't melt as well. You'll need a good box grater!

Digital Thermometer: The dough should be around 65 degrees when you stretch it, so you want to take it out of the refrigerator about 2 hours before. I always check the temperature of the dough with a digital thermometer. I have this one, but this is another good option.

Semolina flour: Okay so this isn't actually equipment, but it is important nonetheless! Dusting the peel with semolina will make sure the dough slides off easily and the semolina doesn't burn as easily as cornmeal. A bag will last you a really long time!

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Nduja pizza with Cream sauce

Pizza with 'Nduja and Tomato Cream Sauce

This pizza with spicy 'nduja and creamy tomato sauce is going to be your new favorite pizza. Meaty, creamy, crispy, spicy- delicious!
Print Recipe Pin Recipe
Prep Time 2 hours 20 minutes
Cook Time 8 minutes
Total Time 2 hours 28 minutes
Course Main Course
Cuisine Italian
Servings 2

Equipment

  • Baking Steel or Pizza Stone
  • Pizza Peel
  • Food processor
  • Box grater

Ingredients
  

  • 1 1lb pizza dough
  • ¾ Cup pizza sauce recipe follows
  • ½ Cup low moisture, whole milk mozzarella grated by hand
  • ½ Cup fontina grated by hand
  • 'Nduja torn into pieces, to taste
  • Fresh basil
  • Red pepper flakes optional
  • All purpose flour for dusting
  • Semolina flour for dusting

Pizza sauce

  • 1 28 ounce Can whole peeled tomatoes juice reserved
  • 1 Tablespoon tomato paste
  • 2 Cloves garlic minced
  • 1 Tablespoon olive oil
  • 1 Teaspoon dried oregano
  • ½ Teaspoon kosher salt plus more to taste
  • 2 Tablespoons heavy cream

Instructions
 

For the pizza sauce

  • Drain the tomatoes and reserve the juice. Add the tomatoes and the tomato paste to a food processor. Pulse until well combined and desired consistency is reached. I like mine with small chunks, not completely smooth. If the mixture is too thick, add some of the reserved juice to thin it out.
  • Transfer the tomato mixture to a bowl and stir in the garlic, olive oil, oregano, and salt.
  • Stir in the heavy cream. Taste and adjust as necessary.

For the pizza

  • Remove the pizza dough from the refrigerator 2 hours ahead of time in order for it to come to temperature. You want the dough to be around 65 degrees when it's time to stretch it.
  • Place your baking steel, pizza stone or baking sheet in top third of the oven. Pre heat the oven to 500 degrees. You want the baking steel to be pre heating at 500 degrees for an hour before cooking the pizzas.
  • Dust a counter top or work surface with flour and a bit of semolina. Place your pizza dough on the surface and stretch it into a 12 inch circle. Dust the pizza peel with semolina and transfer the dough to the peel.
  • Spread the pizza sauce on the dough, sprinkle the cheese in an even layer and top with the 'nduja.
  • Transfer the dough from the pizza peel to the baking steel and cook for 3 minutes. Then, using the peel, rotate the pizza 180 degrees and cook for another 3 minutes. Finish the pizza under the broiler for 2 minutes.
  • Top the pizza with fresh basil and let it sit for a couple minutes before slicing it so that the cheese can set (this is the hardest part!)
  • Enjoy!
Keyword 'Nduja pizza, homemade pizza, Nduja
Tried this recipe?Let us know how it was!

Appetizers

Vegetarian Cheesy Mushroom Sliders

Vegetarian Cheesy Mushroom Sliders.

These cheesy mushroom sliders are packed with flavorful mushrooms, shallots and plenty of gooey, melty cheese! These are easy to make and a great vegetarian option for parties or game day!

I feel like vegetarians get left out of the slider game too often, so here I am to save the day! These mushroom sliders do not skimp on the flavor, and your veggie friends will thank you.

Vegetarian Cheesy Mushroom Sliders.

*This post may contain affiliate links. See disclosure for further details.

How do I make the filling?

These sliders are packed with mushrooms, shallots, garlic, thyme, and cheese! Lot's of cheese. The filling is easy to make and just takes a few steps.

First you'll cook the mushrooms in a little olive oil and butter, then add in the shallots and garlic. You want to make sure the mushrooms get a nice sear on them so make sure the pan is hot and don't overcrowd them. Once the shallots and garlic have softened up a bit, you'll add a little bit of worcestershire sauce. The worcestershire sauce packs a big umami punch, so you don't need much. The rest of the filling for these sliders is cheese! You'll load up the sliders by putting a layer of cheese down first, then the mushroom mixture, then more cheese.

Vegetarian Cheesy Mushroom Sliders being pulled apart.

What type of cheese should I use?

This recipe calls for gruyère and fontina cheeses.

Gruyère: Gruyère is a traditonal Swiss cheese from Gruyères, Switzerland. It's one of those cheeses that melts so well, so it's ideal for a recipe like this one! It has a delicious nutty flavor that works perfectly with mushrooms. If you need to, you can substitute Emmental, or Jarlsberg instead.

Fontina: Fontina is an Italian cheese that is also great at melting! I love the creaminess it adds to this recipe. If you can't find fontina, you can use whole milk low moisture mozzarella or gouda instead.

Close up of the inside of the Vegetarian Cheesy Mushroom Sliders.

What type of mushrooms should I use?

I like to use a mix of mushrooms in this recipe for the best flavor and texture. Usually, you can find packages of sliced mixed mushrooms at the grocery store. If you can't find mixed mushrooms, baby bella or shiitake mushrooms will work instead. These sliders will be delicious with whatever mushrooms you choose!

Vegetarian Cheesy Mushroom Sliders being pulled apart.

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Vegetarian Cheesy Mushroom Sliders.

Vegetarian Cheesy Mushroom Sliders

These cheesy mushroom sliders are easy to make and a great vegetarian option for parties or game day!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 6

Ingredients
  

  • 4 Tablespoons unsalted butter divided
  • 1 Tablespoon olive oil
  • 1 Pound mixed mushrooms sliced
  • 1 Large shallot thinly sliced
  • 2 Cloves garlic minced
  • 2-3 Sprigs thyme, about 1 teaspoon chopped
  • ½ Teaspoon kosher salt
  • 1 Teaspoon worcestershire
  • 1 Cup gruyère grated
  • 1 Cup fontina grated
  • 1 Package savory slider rolls 12 count

For the topping

  • 2 Tablespoons unsalted butter melted
  • 3 Tablespoons Parmigiano Reggiano
  • ¼ Teaspoon garlic powder
  • ¼ Teaspoon kosher salt

Instructions
 

  • Pre heat oven to 350 degrees.
  • In a large skillet over medium heat, heat the olive oil and 2 tablespoons of the butter. Add the mushrooms and cook, stirring occasionally, until golden brown. About 5 minutes.
  • Add the remaining 2 tablespoons of butter along with the shallots, garlic and thyme. Stir and cook until the shallots have softened, about 3 minutes. Add the salt and worcestershire and cook for another 3 minutes or until well combined.
  • Meanwhile, make the topping for the rolls. Put the butter in a small bowl and microwave until melted. Add the Parmigiano Reggiano, garlic powder and kosher salt. Stir to combine.
  • Cut the slider rolls in half, separating the top and the bottom. Place the bottoms in a parchment lined baking pan. Layer half of the cheese, then the mushroom mixture, then the other half of the cheese and cover with the top of the rolls.
  • Brush the tops with the melted butter mixture and bake for 12-15 minutes, until the buns are golden brown and the cheese has melted. Following the lines of the rolls, cut into individual sliders.
  • Enjoy!
Keyword game day food, mushrooms, Party Food, Sliders, vegetarian sliders
Tried this recipe?Let us know how it was!