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Fresh sweet cherries and a buttery almond crumb topping make this Cherry Coffee Cake a delicious way to celebrate cherry season. It’s the kind of cake that’s just as welcome with your morning coffee as it is served for brunch or dessert.
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Pin ItTable of Contents* A Note From My Kitchen * Ingredient Notes * How to Make Cherry Coffee Cake * Valerie’s Tips * Storage Tips * Cherry Coffee Cake Recipe A Note From My KitchenWe’re in the midst of cherry season, but it won’t be long before fresh sweet cherries are just a sweet summer memory. I’m doing a public service today by reminding you of this sad fact and encouraging you to get out there and get yourself some cherries while the getting is good.
I also highly recommend you bake this Cherry Coffee Cake!
This easy recipe is adapted from my tried-and-true Blueberry Crumb Cake, with a touch of almond extract added to the batter and sliced almonds in the buttery crumb topping. It’s a simple change that complements the sweet cherries perfectly.
A homemade Cherry Coffee Cake is right at home on a breakfast or brunch table, but I’m just as happy with a slice in the afternoon with a cup of coffee… or after dinner with a scoop of vanilla ice cream for dessert. If you’re looking for another delicious way to make the most of cherry season, don’t miss my Fresh Cherry Cobbler.
Ingredient Notes Fresh sweet cherries: Use ripe, dark sweet cherries, like Bing, Chelan, or Skeena. Quartering the cherries helps distribute them evenly throughout the cake. * Buttermilk: Buttermilk creates a tender crumb and adds a subtle tang that balances the sweetness of the cake and crumb topping. * Lemon: Fresh lemon juice and zest brighten the flavor of the cake and enhance the natural sweetness of the cherries. Fresh is definitely best for this recipe. * Vanilla and almond extracts: Pure vanilla extract adds warmth while pure almond extract is a classic pairing with cherries, enhancing their fruity flavor without overpowering the cake. A little almond extract goes a long way, so be sure to measure it carefully. * Crumb topping:* Made with butter, both granulated and brown sugar, flour, and sliced almonds, the buttery crumb topping bakes up crisp and golden with just the right amount of crunch.
How to Make Cherry Coffee Cake1. In a medium mixing bowl, whisk together the flour, baking powder, and salt. 2. In a separate large mixing bowl, cream the butter and sugar together until light and fluffy. 3. Add the egg, lemon juice, lemon zest, vanilla extract, and almond extract, beating until creamy. 4. Alternate adding the flour mixture and buttermilk to the batter. 5. Mix just until the flour and buttermilk are incorporated. 6. Spread the thick batter evenly in a greased 9-inch springform pan (or any 9-inch round or square baking dish). Scatter the quartered cherries over the top. 7. Gently swirl the cherries into the batter and prepare the crumb topping. 8. Scatter the topping over the cake and bake until golden brown and the crumb topping is lightly toasted.
Valerie’s Tips Fresh cherries are best. I don’t recommend substituting frozen cherries in this recipe. They release much more liquid as they thaw, which can affect the texture of the cake. If you’re looking for a recipe that uses frozen cherries, my Easy Cherry Crisp is a great option. * Gently swirl in the cherries. Scatter the cherries over the batter and use a butter knife to gently swirl them in instead of stirring them with a spoon. This distributes the cherries evenly without overmixing the batter, and helps prevent their deep red juices from streaking and staining the batter. * Work the crumb topping with your fingers. After stirring in the melted butter, rub the mixture lightly between your fingertips until it forms small clumps. Those buttery crumbles bake up crisp and golden. * A springform pan makes serving easy. A 9-inch springform pan allows you to remove the sides and transfer the whole cake to a serving platter, making a nice presentation for brunch or entertaining. A standard 9-inch round or square baking dish works well too. * Tent with foil if needed. If the crumb topping is browning too quickly before the center is fully baked, loosely cover the cake with foil for the remaining bake time. Storage TipsRoom Temperature:* Store the cooled coffee cake in an airtight container at room temperature for up to 2 days.
Refrigerator: For longer storage, refrigerate it in an airtight container for up to 5 days. Let it come to room temperature before serving or warm individual slices in the microwave for 10 to 15 seconds.
Freezer: Wrap the whole cake or individual slices tightly in plastic wrap and a layer of foil, or place them in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature.
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PrintCherry Coffee CakeFresh sweet cherries and a buttery almond crumb topping make this Cherry Coffee Cake a delicious way to celebrate cherry season. It's the kind of cake that's just as welcome with your morning coffee as it is served for brunch or dessert.Course Breakfast, Cake, DessertCuisine AmericanPrep Time 15 minutes minutesCook Time 45 minutes minutesTotal Time 1 hour hourServings 8Calories 506kcalAuthor Valerie BrunmeierIngredients 2 cups all-purpose flour * 2 teaspoons baking powder * ½ teaspoon salt * ½ cup butter softened * 1 cup granulated sugar * 1 large egg * 2 tablespoons fresh lemon juice from 1 lemon * 1 heaping teaspoon fresh lemon zest * 1 teaspoon pure vanilla extract * ½ teaspoon pure almond extract * ½ cup buttermilk * 12 ounces dark sweet cherries stemmed, pitted, and quartered Crumb Topping ½ cup all-purpose flour * ¼ cup light brown sugar packed * ¼ cup granulated sugar * ¼ cup sliced almonds * ¼ teaspoon salt * ¼ cup butter melted and slightly cooled Instructions Preheat the oven to 350 degrees F. Coat a 9-inch springform pan or a 9-inch round or square baking dish with nonstick cooking spray. * In a medium mixing bowl, combine the flour, baking powder, and salt. Set aside. * In a large mixing bowl using an electric hand mixer, cream together the softened butter and sugar for two or three minutes. Add the egg, lemon juice, lemon zest, vanilla and almond extracts. Beat another minute or two, or until well combined. Add the flour, a little at a time, alternating with the buttermilk, beating just until each addition is incorporated. The batter will be thick. * Transfer the batter into the prepared pan, spreading it out evenly. Scatter the cherries over the top, then use a butter knife to gently swirl them into the batter. * For the crumb topping, toss together the flour, brown sugar, granulated sugar, almonds, and salt until well combined. Add the melted butter and stir again. When it is well mixed, work the mixture between your fingers until it begins to hold together. Crumble it up and sprinkle it over the top of cake. * Bake for 40 to 45 minutes, or until the center appears to be set and the crumb topping is golden brown. If the topping begins to brown too much, loosely cover the cake with a sheet of foil for the remaining bake time. * Let the cake cool for about 15 minutes. If using a springform pan, release and remove the sides before transferring the cake to a serving platter. If baked in a standard baking dish, slice and serve directly from the pan.. NotesRoom Temperature: Store the cooled coffee cake in an airtight container at room temperature for up to 2 days.Refrigerator: For longer storage, refrigerate it in an airtight container for up to 5 days. Let it come to room temperature before serving or warm individual slices in the microwave for 10 to 15 seconds.Freezer: Wrap the whole cake or individual slices tightly in plastic wrap and a layer of foil, or place them in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature.NutritionServing: 1slice | Calories: 506kcal | Carbohydrates: 77g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 390mg | Potassium: 313mg | Fiber: 2g | Sugar: 45g | Vitamin A: 600IU | Vitamin C: 5mg | Calcium: 96mg | Iron: 2mgThis post was originally published on August 4, 2016. The recipe has been retested, and the post has been updated with new text and images.*
This Classic Pepper Steak recipe combines tender strips of beef, colorful bell peppers, and onion in a rich, savory sauce with Asian-inspired flavor. Serve it over fluffy white rice for a comforting, nostalgic meal.
A Note From My KitchenPepper Steak is one of those classic mid-century American comfort food recipes that was on the dinner table in so many homes throughout the 1950s, ’60s, and ’70s. Inspired by similar dishes served at Chinese-American restaurants, it was adapted into an easy weeknight meal using familiar, budget-friendly ingredients.
What makes my recipe different? Most Pepper Steak recipes quickly stir-fry the beef and vegetables before adding the sauce. Instead, I let the beef gently simmer in the sauce before adding the peppers and onion. It takes a little longer, but the result is fork-tender beef that’s well worth the wait.
If recipes like this bring back fond memories, be sure to check out some of my other nostalgic favorites, including Tamale Pie, Homemade Salisbury Steak, Catalina Chicken, and Mini Meatloaves. They’re all updated for today’s kitchen while staying true to the flavors so many of us grew up with.
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Pin ItIngredient Notes Beef: Round steak is the classic choice for Pepper Steak and a great budget-friendly option. If you’d like an even more tender result, use top sirloin steak. I haven’t tested this recipe with pre-sliced stir-fry beef strips, but it should work just fine. The cut can vary by store, so results may differ slightly. * Paprika: Be sure to use regular paprika, not smoked paprika. It adds rich color and mild flavor without overpowering the other ingredients. * Bell peppers: I like to use one green and one red bell pepper for a colorful presentation, but any combination will work. * Garlic and ginger: Fresh garlic and ginger are always a great choice, but I’m all for shortcuts! Feel free to substitute jarred minced garlic (“jarlic”) and refrigerated ginger paste. * Beef broth and soy sauce: I recommend reduced-sodium beef broth and soy sauce to keep the sauce from becoming overly salty. * For serving:* I love serving Pepper Steak over fluffy cooked white rice, but brown rice is a great choice too.
How to Make Classic Pepper Steak1. Slice and coat the beef. Place the steak on a cutting board, cover with plastic wrap, and lightly pound with the textured side of a meat mallet. Slice the steak about ¼-inch thick against the grain, then cut it into 2-inch strips. Place the beef in a bowl, sprinkle with the paprika, and toss to coat. 2. Brown the beef. Sear the beef in batches in a little oil until browned, then transfer it to a plate. 3. Cook the aromatics. Add the garlic, ginger, and tomato paste to the skillet and cook until fragrant. 4. Simmer the beef. Stir in the beef broth, soy sauce, sugar, and black pepper. Return the beef to the skillet and simmer until tender. 5. Add the vegetables. Stir in the bell peppers and onion and cook until crisp-tender. 6. Thicken the sauce. Stir in the cornstarch slurry and cook until the sauce has thickened.
Valerie’s Tips Tenderize round steak. If you’re starting with a whole round steak, a few gentle taps with the textured side of a meat mallet will help ensure fork-tender results. You can skip this step if using top sirloin or pre-sliced sirloin beef strips. * Slice against the grain. This shortens the muscle fibers and makes every bite more tender. If using round steak, don’t skip the quick pass with a meat mallet. * Brown the beef in batches. Overcrowding the skillet will cause the beef to steam instead of brown, so cook it in two batches for the best flavor. * Let the beef simmer gently. Resist the urge to rush this step. A gentle simmer is the key to transforming round steak into fork-tender bites. * Keep the peppers crisp-tender. Add the peppers and onion near the end of the cooking time so they stay colorful and retain a little texture. * Adjust the sauce consistency. If you’d like a little more sauce for serving over rice, stir in a splash of additional beef broth before thickening. Storage and ReheatingRefrigerate:* Transfer leftovers to an airtight container and refrigerate for up to 4 days.
Freeze: Freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm leftovers in a skillet over low heat, adding a splash of beef broth or water if needed to loosen the sauce. Individual portions can also be reheated in the microwave in 30-second increments until warmed through.
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PrintClassic Pepper SteakThis Classic Pepper Steak recipe combines tender strips of beef, colorful bell peppers, and onion in a rich, savory sauce with Asian-inspired flavor. Serve it over fluffy white rice for a comforting, nostalgic meal.Course Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 40 minutes minutesTotal Time 55 minutes minutesServings 4Calories 322kcalAuthor Valerie BrunmeierIngredients 1¼ pounds round steak or top sirloin thinly sliced against the grain * 1 tablespoon paprika (regular, not smoked) * 2 tablespoons neutral oil divided * 2 teaspoons minced garlic * 1 teaspoon minced ginger or ginger paste * 1 tablespoon tomato paste * 1¼ cup low sodium beef broth * ¼ cup less sodium soy sauce or tamari for gluten-free * 1 teaspoon sugar * ½ teaspoon freshly ground black pepper * 2 medium bell peppers thinly sliced (green + red is ideal) * 1 cup thinly sliced yellow onion * 1 tablespoon cornstarch * 2 tablespoons cold water * Cooked white rice for serving, optional Instructions Place the steak on a cutting board, cover with plastic wrap, and lightly pound with the textured side of a meat mallet to lightly tenderize it. Slice it thinly (about ¼-inch) against the grain into 2-inch strips. Place the beef in a bowl, sprinkle with the paprika, and toss to coat. * Heat 1 tablespoon oil in a large skillet over MEDIUM-HIGH heat. Add half the beef in a single layer and cook until browned. Use kitchen tongs or a slotted spoon to transfer to a plate and repeat with the remaining beef. * Reduce the heat to LOW and add the garlic, ginger, and tomato paste to the oil left behind in the empty skillet. Cook, stirring, for 1 to 2 minutes. Add the beef broth, soy sauce, sugar, and black pepper and stir to combine. Return the beef and any accumulated juices to the skillet. Bring to a simmer, then reduce the heat to LOW, cover, and cook for 25 to 30 minutes, or until the beef is tender. * Add the bell peppers and onion. Cover and cook for an additional 5 minutes, or until crisp-tender. * In a small bowl, whisk together the cornstarch and water. Add to the skillet and cook, stirring, until the sauce has thickened. Remove from the heat. * Serve over rice if desired. NotesNutrition calculation does not include rice.StorageRefrigerate: Transfer leftovers to an airtight container and refrigerate for up to 4 days.Freeze: Freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.Reheat: Warm leftovers in a skillet over low heat, adding a splash of beef broth or water if needed to loosen the sauce. Individual portions can also be reheated in the microwave in 30-second increments until warmed through.NutritionCalories: 322kcal | Carbohydrates: 13g | Protein: 35g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 89mg | Sodium: 436mg | Potassium: 942mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2788IU | Vitamin C: 81mg | Calcium: 53mg | Iron: 4mg
This Southwest Chicken Caesar Salad puts a flavorful Southwest twist on a classic Caesar salad. Using rotisserie chicken and a simple shortcut dressing means you can have this hearty dinner salad on the table in about 20 minutes.
This Southwest Chicken Caesar Salad is proof that salad can absolutely be dinner. It’s fresh, colorful, and hearty enough to leave everyone satisfied. An easy shortcut dressing and rotisserie chicken make it one of my favorite meals to pull together when time is short.
Best of all, you can get this wholesome, colorful meal on the table in about 20 minutes, with no cooking required.
Table of Contents Why this Recipe Works * Ingredient Notes * How to Make Southwest Chicken Caesar Salad * Storage Tips * More Dinner Salad Recipes * Southwest Chicken Caesar Salad Recipe Why this Recipe Works A flavorful twist on classic Caesar salad. Simple ingredients and a flavorful shortcut dressing give this salad a tasty Southwest-inspired upgrade. * Hearty enough for dinner. Packed with protein, fiber, and healthy fats to keep you full and satisfied. * Fresh, colorful, and full of texture. Crisp romaine lettuce, creamy avocado, juicy tomatoes, sweet corn, black beans, cheese, and crunchy tortilla strips make every bite irresistible. * Perfect for entertaining. Arrange the colorful ingredients on a large platter for a gorgeous presentation that’s sure to impress your guests. Ingredient Notes Romaine and mixed greens: I love using a combination of crisp romaine hearts and mixed baby greens for a nice balance of texture and flavor. * Chicken: Rotisserie chicken is my favorite shortcut, but any cooked chicken will work. * Canned black beans: Be sure to rinse and drain them well before adding them to the salad. * Corn: Frozen corn works perfectly. Thaw it quickly under cold running water and drain it well before adding it to the salad. * Cheese: I like a combination of sharp cheddar and Monterey Jack, but pepper Jack is a great option if you’d like a little extra kick. * Tortilla strips: You’ll usually find bagged tortilla strips in the produce section or near the salad dressings. Crushed tortilla chips work just as well in a pinch. * Southwest Caesar Salad Dressing:* Start with your favorite prepared Caesar dressing or my Homemade Caesar Salad Dressing. Stir in fresh lime juice, cumin, coriander, and Sriracha for a creamy dressing with Southwest flavor. Trust me on the coriander. It gives the dressing a deeper, more complex flavor. Add as much or as little Sriracha as you like, depending on your preferred level of heat.
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Pin ItHow to Make Southwest Chicken Caesar Salad1. In a small bowl or jar, whisk or shake together the Caesar dressing, Sriracha, cumin, coriander, and fresh lime juice. Refrigerate until ready to serve. 2. Spread the romaine and mixed greens over a large serving platter. Layer the chicken, black beans, corn, tomatoes, avocado, cheese, and cilantro over the greens, arranging the ingredients in rows or piles for a colorful presentation. Drizzle with the dressing or serve it on the side, and top with tortilla strips just before serving.
Storage TipsStore the salad and dressing separately in airtight containers in the refrigerator. The undressed salad will keep well for up to 2 days. Once dressed, it’s best enjoyed within 24 hours since the greens will begin to soften. The Southwest Caesar Dressing will keep in the fridge for up to 1 week. For the freshest flavor and texture, add the avocado, dressing, and tortilla strips just before serving.
More Dinner Salad Recipes Summer Chicken Salad with Bacon, Corn, and Avocado * Grilled Chicken Caesar Salad * Easy Chicken Cobb Salad * Mediterranean Chicken Chopped Salad * Tuna White Bean Salad * Cowboy Steak Salad PrintSouthwest Chicken Caesar SaladThis Southwest Chicken Caesar Salad puts a flavorful Southwest twist on a classic Caesar salad. Using rotisserie chicken and a simple shortcut dressing means you can have this hearty dinner salad on the table in about 20 minutes.Course Main Course, SaladCuisine SouthwestPrep Time 20 minutes minutesTotal Time 20 minutes minutesServings 6Calories 456kcalAuthor Valerie BrunmeierIngredientsFor the Southwest Caesar Dressing ¾ cup Caesar salad dressing see notes below * 1 to 2 teaspoons Sriracha to taste * ½ teaspoon cumin * ¼ teaspoon coriander * ½ lime juiced For the Southwest Chicken Caesar Salad 4 cups chopped romaine hearts * 2 cups roughly chopped mixed baby greens * 2 cups chopped or sliced fully cooked chicken I use rotisserie chicken * 15 ounce can black beans rinsed and drained * 1 cup frozen corn thawed * 1 cup halved cherry or grape tomatoes * ⅓ cup chopped cilantro leaves * 1 cup shredded sharp cheddar and/or pepper Jack cheese * 1 large avocado sliced * tortilla strips or chips for garnish, optional InstructionsMake the Southwest Caesar Salad Dressing Combine the dressing, Sriracha (to taste), cumin, coriander, and lime juice. Refrigerate until ready to serve. Assemble the Salad Scatter the chopped greens over the bottom of a large, shallow bowl or platter. Top with the remaining ingredients, through the avocado, placing them in rows or piles with a little separation between each. * Top individual servings with the dressing and tortilla strips or crushed tortilla chips. NotesCaesar salad dressing: A good-quality store-bought Caesar dressing keeps this salad quick and easy. If you’d rather make it from scratch, my Homemade Caesar Salad Dressing is a delicious option.Storage: Store the salad and dressing separately in airtight containers in the refrigerator. The undressed salad will keep well for up to 2 days. Once dressed, it’s best enjoyed within 24 hours since the greens will begin to soften. The Southwest Caesar Dressing will keep in the refrigerator for up to 1 week. For the freshest flavor and texture, add the avocado, dressing, and tortilla strips just before serving. NutritionCalories: 456kcal | Carbohydrates: 26g | Protein: 23g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 812mg | Potassium: 801mg | Fiber: 9g | Sugar: 3g | Vitamin A: 4728IU | Vitamin C: 20mg | Calcium: 168mg | Iron: 4mgThis post was originally published on May 4, 2021. It has been updated with new text and images.*
These 10 Easy Chicken Salad Recipes include everything from classic favorites to creative flavor combinations. Whether you’re entertaining, planning lunches for the week, or putting together a quick dinner, you’ll find something for every occasion.
I turn to this collection of chicken salad recipes over and over again. Thanks to store-bought rotisserie chicken, they’re quick to make and easy to prepare ahead for entertaining, easy lunches, or simple weeknight dinners. You can bet that whenever we have out-of-town guests, I’ll have one or two different varieties in the fridge so everyone can help themselves whenever they’re hungry.
Whether you’re craving a classic favorite you grew up with or looking for a fresh new flavor combination, there’s something here for everyone.
The Best Easy Chicken Salad Recipes Classic Chicken Salad4.96 from 25 votes If you're looking for a go-to chicken salad recipe, this is it. Tender rotisserie chicken, crisp celery, and a creamy herb dressing come together in this Classic Chicken Salad. View Recipe Napa Almond Chicken Salad (Panera Copycat)4.91 from 137 votes This Napa Almond Chicken Salad is even better than the famous chicken salad from Panera. Sweet grapes, crunchy almonds, and a creamy dressing make it perfect for sandwiches and wraps. View Recipe Curry Chicken Salad5 from 5 votes This easy Curry Chicken Salad is a retro classic that's been popular for decades. A creamy curry dressing, sweet golden raisins, crunchy celery, and red onion give it irresistible flavor. View Recipe BLT Chicken Salad5 from 2 votes Everything you love about a BLT comes together in this irresistible BLT Chicken Salad. Crispy bacon, juicy tomatoes, and a creamy dressing make it a fresh twist on a classic. View Recipe Pesto Chicken Salad5 from 2 votes Fresh basil pesto, lemon, and creamy Greek yogurt give this Pesto Chicken Salad its bright, fresh flavor. View Recipe Light and Healthy Chicken Salad4.31 from 13 votes A lemony Greek yogurt and mayo dressing lightens up this chicken salad without sacrificing flavor. Toasted walnuts and dried cranberries add irresistible texture and a touch of tart sweetness. View Recipe Cranberry Chicken Salad5 from 4 votes Sweet dried cranberries, crunchy almonds, and a creamy poppy seed dressing make this Cranberry Chicken Salad irresistible. It's especially delicious piled onto flaky croissants. View Recipe Avocado Chicken SaladNo ratings yet Fresh avocado and lime create an ultra-creamy dressing while crispy, smoky bacon adds irresistible flavor to this Avocado Chicken Salad. View Recipe Long Grain and Wild Rice Chicken SaladNo ratings yet Hearty long grain and wild rice transform this chicken salad into a filling meal, with dried cranberries, almonds, and fresh lemon adding the perfect balance of flavor and texture. View Recipe California Club Wraps5 from 2 votes Inspired by the classic California club sandwich, these hearty wraps are layered with avocado, crispy bacon, and a creamy herbed chicken salad for an easy, satisfying lunch or dinner. View Recipe
More IdeasLooking for more easy lunch ideas? Browse my collection of sandwich recipes.
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This easy homemade Burger Sauce recipe is creamy, tangy, smoky, and made with simple ingredients that create the perfect finishing touch for any burger. Slather it on for the classic flavor you’d expect from your favorite burger joint.
Table of contents* A Note From My Kitchen * Ingredient Notes * How to Make the Best Burger Sauce * Storage * Ways to Use Burger Sauce * Serve It With A Note From My KitchenBack when I had a house full of teenage boys, burgers were one of the most frequently requested dinners. Whether I was making my famous Turkey Burgers or Classic Beef Burgers (and don’t forget the Crispy Oven Baked Fries!), this Burger Sauce was the secret finishing touch that gave them restaurant-style flavor.
This Burger Sauce recipe is my take on the classic Thousand Island-style special sauce served at restaurants everywhere. It’s made with pantry staples and a few simple ingredients that add smoky, savory flavor to make every burger taste better.
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Pin ItIngredient Notes Mayonnaise: Use your favorite brand of mayo for the best flavor. Full-fat mayonnaise creates the richest, creamiest sauce. * Ketchup: Adds classic burger joint flavor and just a touch of sweetness. * Yellow mustard: Regular yellow mustard gives this sauce its signature tangy flavor. * BBQ sauce: Just a small amount adds smoky, savory depth that sets is sauce apart from others. * Sweet pickle relish or pickle juice: For that classic, burger joint flavor, I love the hint of sweetness from sweet pickle relish. If you don’t want to use pickle relish or don’t have it on hand, you can substitute pickle juice straight from the jar to get that briny goodness. For a kick, try it with spicy pickle juice from a brand like Wickles. * Smoked paprika: Enhances the smoky flavor without making the sauce spicy. * Garlic powder and onion powder:* These dried spices add savory flavor and round out the sauce.
How to Make the Best Burger Sauce1. Combine all the ingredients in a small mixing bowl. 2. Mix until smooth and well combined. Serve immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to meld.
StorageTransfer the burger sauce to an airtight container or mason jar and refrigerate for up to 1 week. The flavors become even better after a few hours in the refrigerator, so it’s a great make-ahead condiment. Stir before serving if needed.
Ways to Use Burger SauceBurger Sauce isn’t just for burgers. Use it as a dipping sauce for French fries, onion rings, tater tots, and chicken tenders, or spread it on grilled chicken sandwiches and wraps. If you’re feeding a crowd, make a double batch because it disappears fast!
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Classic Beef BurgersGrilling
The Best Turkey BurgersGrilling
Ranch BurgersAir Fryer
Air Fryer Chicken Sandwich (Pickle Brined)Sign up for my free newsletter and join me on Facebook, Instagram and Pinterest for for all the latest recipes and more cooking inspiration!
PrintBurger SauceThis easy homemade Burger Sauce recipe is creamy, tangy, smoky, and made with simple ingredients that create the perfect finishing touch for any burger. Slather it on for the classic flavor you'd expect from your favorite burger joint.Course Condiment, SaucesCuisine AmericanPrep Time 5 minutes minutesTotal Time 5 minutes minutesServings 8Calories 105kcalAuthor Valerie BrunmeierIngredients ½ cup mayonnaise * 1 tablespoon ketchup * 1 tablespoon BBQ sauce (I like Kinder's) * 1 tablespoon sweet pickle relish or spicy pickle juice * 1 teaspoon yellow mustard * ½ teaspoon smoked paprika * ½ teaspoon garlic powder * ½ teaspoon onion powder Instructions Combine all the ingredients in a small mixing bowl. * Use immediately or transfer to an airtight container and refrigerate until ready to use. NotesStorage: Transfer the burger sauce to an airtight container or mason jar and refrigerate for up to 1 week. The flavors become even better after a few hours in the refrigerator, so it’s a great make-ahead condiment. Stir before serving if needed.NutritionServing: 2tablespoons | Calories: 105kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 151mg | Potassium: 11mg | Fiber: 1g | Sugar: 2g | Vitamin A: 105IU | Iron: 0.1mgThis post was originally published on June 27, 2019. It has been updated with new text and images.
Restaurant-worthy Chicken Tinga Tostadas combine crispy corn tortillas, smoky shredded chicken, creamy refried beans, and fresh toppings into one incredibly satisfying meal. Made in one pot on the stovetop, the versatile Chicken Tinga filling can also be used in tacos, burritos, rice bowls, quesadillas, and more.
Table of Contents* What is Chicken Tinga? * Ingredient Notes * How to Make Chicken Tinga Tostadas * Assemble the Tostadas * Valerie’s Tips * Storage Tips * More Tostada Recipes to Try * Chicken Tinga Tostadas Recipe What is Chicken Tinga?If you’ve ever ordered Chicken Tinga at a Mexican restaurant, you already know how irresistible it is. It’s a traditional dish made with chicken thighs simmered in a smoky tomato-chipotle sauce until tender enough to shred. We love it on crispy tostadas, but it’s delicious in a variety of Mexican-inspired meals.
Ingredient Notes Chicken thighs: Boneless, skinless chicken thighs stay juicy and become perfectly tender after simmering. While you can substitute chicken breasts, thighs are the traditional choice for Chicken Tinga and deliver the best flavor and texture. * Chipotle peppers in adobo: These canned smoked jalapeños in a tangy adobo sauce are the key to Chicken Tinga’s signature smoky flavor. Look for them in the International aisle with the Mexican foods. For milder tinga, simply use less of the peppers and adobo sauce. * Fire-roasted diced tomatoes: Fire-roasted tomatoes add a subtle smoky depth that complements the chipotle peppers. I like using canned tomatoes so this recipe can be made year-round with consistent results. * Dried spices: A simple blend of dried oregano and ground cumin enhances the smoky chipotle flavor while keeping the seasoning true to classic Chicken Tinga. * Corn tortillas: Instead of using store-bought tostada shells, bake corn tortillas until crisp. They’re easy to make, have a fresher flavor, and require just a light brushing of oil (see the recipe card for detailed instructions). * Toppings:* I like to spread the crispy tortillas with refried beans and finish them with classic toppings like crumbled Cotija cheese, avocado, thinly sliced radishes, chopped cilantro, Mexican crema or sour cream, and fresh lime.
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Pin ItHow to Make Chicken Tinga Tostadas1. Brown the chicken. Season the chicken thighs with salt and pepper, then sear them in olive oil until lightly browned. Transfer to a plate. 2. Cook the aromatics. Sauté the onion until softened and lightly golden, then stir in the garlic. 3. Finish the tinga sauce. Add the tomatoes, broth, chipotle peppers, adobo sauce, oregano, cumin, bay leaf, and remaining salt and pepper, scraping up any browned bits from the bottom of the pot. 4. Simmer the chicken. Return the chicken to the pot and simmer until it’s fork-tender and easy to shred. Transfer the chicken to a cutting board and shred it with two forks. 5. Blend the sauce. Remove the bay leaf and blend the sauce with an immersion blender until mostly smooth, leaving just a little texture. Simmer until slightly thickened and concentrated. 6. Finish the tinga. Return the shredded chicken to the sauce and simmer briefly to warm through. Stir in the lime juice.
Assemble the Tostadas1. Build the base. Spread the baked corn tortillas with a layer of refried beans, then top with the Chicken Tinga. 2. Finish with toppings. Add crumbled Cotija cheese, avocado, thinly sliced radishes, chopped cilantro, Mexican crema or sour cream, and a squeeze of fresh lime before serving.
Valerie’s Tips Don’t skip browning the chicken. Searing the chicken creates flavorful browned bits in the pot that enrich the smoky tomato sauce. * Blend carefully. An immersion blender makes it easy to blend the sauce right in the pot. If using a countertop blender, work in batches, filling it no more than halfway. Remove the center cap from the lid and cover the opening with a folded kitchen towel to allow steam to escape while blending. * Reduce the tinga sauce. Simmering the blended sauce for 10 to 15 minutes concentrates the flavors and creates the perfect consistency to coat the shredded chicken. * Adjust the heat. This recipe has a medium level of heat. For milder Chicken Tinga, reduce the amount of the chipotle peppers and adobo sauce to taste. Storage Tips Refrigerate: Store the Chicken Tinga in an airtight container in the refrigerator for up to 4 days. Store any leftover toppings separately. * Freeze: Transfer the cooled Chicken Tinga to a freezer-safe container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. * Reheat: Warm leftover tinga in a covered skillet over LOW heat, stirring occasionally, until heated through. Add a splash of chicken broth or water if needed to loosen the sauce. Alternatively, microwave individual portions until hot. * Make-Ahead Tip: The Chicken Tinga can be prepared up to 2 days in advance and refrigerated until ready to serve. For the best flavor and texture, bake the tostadas and prepare the refried beans and fresh toppings just before serving.
More Tostada Recipes to Try Chicken and Veggie Baked Tostadas * BBQ Chicken Tostadas * Veggie Tostadas Sign up for my free newsletter and join me on Facebook, Instagram and Pinterest for for all the latest recipes and more cooking inspiration!*
PrintChicken Tinga TostadasRestaurant-worthy Chicken Tinga Tostadas combine crispy corn tortillas, smoky shredded chicken, creamy refried beans, and fresh toppings into one incredibly satisfying meal. Made in one pot on the stovetop, the versatile Chicken Tinga filling can also be used in tacos, burritos, rice bowls, quesadillas, and more.Course Main CourseCuisine MexicanPrep Time 20 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 20 minutes minutesServings 8 tostadasCalories 367kcalAuthor Valerie BrunmeierIngredients 2 ½ pounds boneless skinless chicken thighs about 6 or 7 * 1 ¼ teaspoons kosher salt divided * ½ teaspoon freshly ground black pepper or to taste, divided * 2 tablespoons olive oil or as needed * 1 medium yellow onion thinly sliced * 3 cloves garlic minced * 1 can 14.5 ounces fire-roasted diced tomatoes * ½ cup low-sodium chicken broth * 2 tablespoons minced chipotle peppers in adobo sauce * 1 tablespoon adobo sauce from the can * 1 ½ teaspoons dried oregano * 1 teaspoon ground cumin * 1 bay leaf * 1 to 2 teaspoons fresh lime juice For Serving 8 (6-inch) Corn tortillas * 2 tablespoons neutral oil like avocado oil, canola oil, or vegetable oil * 16 ounce can refried beans * 1 avocado diced or sliced * 4 to 6 radishes thinly sliced * ½ cup crumbled Cotija cheese * ¼ cup Mexican crema or sour cream * ¼ cup Chopped cilantro * Lime wedges Instructions Season the chicken thighs on both sides using about ½ teaspoon kosher salt and ¼ teaspoon pepper. Heat the olive oil in a large Dutch oven or deep skillet over MEDIUM-HIGH heat. Add the chicken thighs, in batches, if needed, and cook for 2 to 3 minutes per side, just until lightly browned. Transfer to a plate. * Reduce the heat to MEDIUM. Add the sliced onion to the pot and cook, stirring occasionally, for 5 to 6 minutes, until softened and lightly golden. Add the garlic and cook for 30 seconds more. * Stir in the fire-roasted tomatoes, chicken broth, chipotle peppers, adobo sauce, oregano, cumin, bay leaf, salt, and pepper, scraping the bottom of the pot to loosen any browned bits. * Return the chicken to the pot and bring the sauce to a low simmer. Cover and cook for 40 to 45 minutes, or until the chicken is cooked through and tender enough to shred. Transfer the chicken to a cutting board and shred with two forks. * Remove and discard the bay leaf from the pot. Use an immersion blender to blend the sauce until mostly smooth, leaving just a little texture. Alternatively, carefully transfer the sauce to a blender and pulse briefly. * Return the sauce to a simmer over MEDIUM heat and cook for 10 minutes, stirring occasionally, until slightly thickened and concentrated. * Return the shredded chicken to the pot and stir to coat well. Simmer for another 2 to 3 minutes, until warmed through. Stir in the lime juice and adjust seasoning with additional salt, if needed. For the Beans Warm the refried beans in a small saucepan over LOW heat, thinning with a little water, as needed, until easily spreadable. For the Tostada Shells Preheat the oven to 450 degrees F. Line a large baking sheet with foil. * Place 4 corn tortillas on the prepared baking sheet, arranging them so they don’t overlap. Add the oil to a small dish. Using a pastry brush, lightly coat both sides of the tortillas with oil. * Bake for 5 minutes. Flip the tortillas and continue baking for 3 to 4 minutes, or until golden brown and crisp. Don’t overbake. The tortillas will continue to crisp slightly as they cool. Assemble and Serve the Tostadas Spread each crisped tortilla with a layer of refried beans. Top with Chicken Tinga, radishes, avocado, Cotija cheese, a drizzle of Mexican crema or sour cream, and cilantro. * Serve with lime wedges. NotesStorage and ReheatingRefrigerate: Store the Chicken Tinga in an airtight container in the refrigerator for up to 4 days. Store any leftover toppings separately.Freeze: Transfer the cooled Chicken Tinga to a freezer-safe container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.Reheat: Warm leftover tinga in a covered skillet over LOW heat, stirring occasionally, until heated through. Add a splash of chicken broth or water if needed to loosen the sauce. Alternatively, microwave individual portions until hot.Make-Ahead Tip: The Chicken Tinga can be prepared up to 2 days in advance and refrigerated until ready to serve. For the best flavor and texture, bake the tostadas and prepare the refried beans and fresh toppings just before serving.NutritionServing: 1tostada | Calories: 367kcal | Carbohydrates: 13g | Protein: 32g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 146mg | Sodium: 1323mg | Potassium: 553mg | Fiber: 5g | Sugar: 3g | Vitamin A: 232IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 2mg
Fresh peaches and juicy strawberries bake into a luscious fruit filling beneath a buttery oat topping in this easy Peach Strawberry Crisp. It’s a simple dessert that makes the most of summer produce.
Table of Contents* A Note From My Kitchen * Ingredient Notes * How to Make Peach Strawberry Crisp * Valerie’s Tips * Peach Strawberry Crisp Recipe A Note From My KitchenFruit crisps are one of my favorite desserts because they’re wonderfully unfussy. Grab whatever ripe fruit is on the counter, toss it with a few pantry staples, and before long you’ve got a warm, bubbling dessert that’s begging for a scoop of vanilla ice cream. From my Rhubarb Crisp to this Peach Strawberry Crisp, I love the sweet simplicity and old-fashioned charm of a fruit crisp baked from scratch.
Every summer, I can’t resist bringing home more peaches and berries than I probably need, and this Peach Strawberry Crisp is one of my favorite ways to put them to good use. I used to think strawberries were best saved for fresh desserts until I tasted a strawberry crisp at a restaurant years ago. That first bite completely changed my mind. Baking concentrates their flavor and the juices blend beautifully with the peaches for an irresistible fruit filling.
If you’re looking for a simple way to celebrate peach season, this crisp belongs on your summer baking list.
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Pin ItIngredient Notes Peaches: Choose ripe peaches that are still slightly firm so they hold their shape while baking. Peel and slice them into evenly sized wedges for the best texture. * Strawberries: Fresh strawberries add sweetness, color, and a touch of tartness. Hull them and cut larger berries into bite-sized pieces so they bake evenly with the peaches. * Fresh Lemon Juice: A splash of fresh lemon juice brightens the flavor of the peaches and strawberries and helps balance their natural sweetness without making the filling taste like lemon. * Cornstarch: Cornstarch thickens the juices released by the peaches and strawberries as they bake, creating a luscious fruit filling instead of a watery one. * Almond Extract: Just a small amount enhances the flavor of the peaches and complements the sliced almonds in the topping without overpowering the fruit. * Crisp Topping:* Flour, old fashioned oats, brown sugar, sliced almonds, and butter come together to create a buttery, crisp topping with plenty of crunch. For the best texture, use old fashioned rolled oats instead of quick oats.
How to Make Peach Strawberry Crisp1. Make the filling. Combine the lemon juice, almond extract, and cornstarch in a large bowl, then add the peaches, strawberries, and sugar. Toss until the fruit is evenly coated. 2. Transfer to a baking dish. Spread the fruit mixture into a lightly greased baking dish, making sure it’s evenly distributed for consistent baking. 3. Combine the topping ingredients. Add the flour, oats, brown sugar, sliced almonds, and salt to a mixing bowl. Stir to combine the dry ingredients before adding the butter. 4. Mix until crumbly. Beat in the softened butter until the mixture comes together in moist, crumbly clumps that are ready to sprinkle over the fruit. 5. Top the fruit filling. Sprinkle the topping evenly over the fruit, covering it from edge to edge so every bite gets a little of that buttery crunch. 6. Bake until bubbly. Bake until the topping is golden brown and the fruit filling is bubbling around the edges. The bubbling juices are a good indication that the filling has thickened.
Valerie’s Tips Peeling Peaches: If your peaches are ripe, you should be able to peel them easily with a vegetable peeler or paring knife. If the skins are stubborn, score a small “X” on the bottom of each peach and blanch them in boiling water for 30 to 60 seconds. Transfer them to an ice bath, then slip the skins off with your fingers. * Let It Rest Before Serving: Allow the crisp to cool for about 15 minutes after baking so the fruit filling has a chance to thicken. Serve it warm with a scoop of vanilla ice cream for a classic finishing touch. * Substituting Frozen Fruit: While I recommend using fresh peaches and strawberries when they’re in season, frozen fruit works in a pinch. Thaw the fruit completely and drain off any excess liquid before preparing the filling. * Make Ahead: Peach Strawberry Crisp can be baked a day in advance, covered, and refrigerated. To serve, warm it in a 325-degree oven until heated through. * Storing Leftovers: Cover the baking dish or transfer leftovers to an airtight container and refrigerate for up to 4 days. Rewarm in a low oven or microwave until heated through. Sign up for my free newsletter and join me on Facebook, Instagram and Pinterest for for all the latest recipes and more cooking inspiration!*
PrintPeach Strawberry CrispFresh peaches and juicy strawberries bake into a luscious fruit filling beneath a buttery oat topping in this easy Peach Strawberry Crisp. It's a simple dessert that makes the most of summer produce.Course DessertCuisine AmericanPrep Time 20 minutes minutesCook Time 45 minutes minutesResting Time 15 minutes minutesTotal Time 1 hour hour 20 minutes minutesServings 6Calories 385kcalAuthor Valerie BrunmeierIngredients 1 tablespoon fresh lemon juice * ½ teaspoon almond extract * 1 tablespoon cornstarch * 1½ pounds peaches (2 large peaches), peeled and sliced * ½ pound strawberries hulled and roughly chopped * ½ cup granulated sugar * 6 tablespoons butter softened * ¼ cup brown sugar * ⅔ cup all-purpose flour * ½ cup sliced almonds roughly chopped * ⅓ cup old fashioned oats * ¼ teaspoon salt * vanilla ice cream optional but highly recommended Instructions Preheat oven to 350 degrees F. Coat a 2-quart baking dish with nonstick cooking spray. * In a large mixing bowl use a whisk to combine the lemon juice, almond extract, and cornstarch. Add the peaches, strawberries, and sugar and toss the mixture lightly with a wooden spoon until well combined. Pour into the prepared baking dish. * In a medium mixing bowl with a hand mixer, beat the butter with brown sugar until smooth and creamy. Add the flour, oats, almonds, and salt, stirring with a wooden spoon until well incorporated. Use your hands to knead the mixture until it is crumbly. Sprinkle the crumbled mixture evenly over the peaches and strawberries. * Bake for 40 to 45 minutes until browned and bubbly. Allow to cool for 15 to 20 minutes before serving. * Serve warm with ice cream. NotesMake Ahead: Peach Strawberry Crisp can be baked a day in advance, covered, and refrigerated. To serve, warm it in a 325-degree oven until heated through.Storing Leftovers: Cover the baking dish or transfer leftovers to an airtight container and refrigerate for up to 4 days. Rewarm in a low oven or microwave until heated through.NutritionCalories: 385kcal | Carbohydrates: 57g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 206mg | Potassium: 312mg | Fiber: 4g | Sugar: 37g | Vitamin A: 724IU | Vitamin C: 28mg | Calcium: 51mg | Iron: 2mgThis post was originally published on August 13, 2014. It has been updated with new text and images.
This Pineapple Zucchini Bread recipe combines crushed pineapple, shredded zucchini, coconut, and fresh lime for a sweet and tender loaf. It’s a delicious tropical twist on classic zucchini bread.
Table of Contents* Recipe Highlights * Ingredient Notes * How to Make Pineapple Zucchini Bread * Valerie’s Tips * Storage Tips * Pineapple Zucchini Bread Recipe This delicious tropical take on zucchini bread is just one of the many ways I love to use up abundant summer zucchini. Pineapple Zucchini Bread is fresh, summery, and a fun departure from classic zucchini bread.
I can’t resist putting a new spin on old favorites. If you like to mix things up too, don’t miss my Carrot Zucchini Bread, Lemon Zucchini Coffee Cake, and tropical-inspired Jamaican Banana Bread.
Recipe Highlights Easy to make. No special equipment required, just mix, bake, and enjoy. * Makes two loaves. Perfect for sharing or stocking the freezer. * Freezer-friendly. Freeze a whole loaf or individual slices for an easy grab-and-go breakfast or snack. * A delicious way to use summer zucchini. Put your garden bounty to good use in this flavorful quick bread. * Naturally dairy-free. This recipe is made without butter, milk, or other dairy ingredients. Ingredient Notes Zucchini: No need to peel the zucchini before shredding it. Use the large holes of a box grater for the best texture. * Crushed Pineapple: This recipe calls for crushed pineapple packed in 100% juice, not syrup. * Lime: Fresh lime zest and juice brighten the flavor and complement the pineapple. * Sweetened Shredded Coconut: Adds subtle coconut flavor and texture that reinforces the tropical vibe of this bread. * Oil: Use a neutral-flavored oil, like vegetable or canola oil, so the pineapple, lime, and vanilla flavors can shine. * Walnuts or Pecans: Entirely optional, but a delicious addition if you enjoy a little crunch.
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Pin ItHow to Make Pineapple Zucchini Bread1. Whisk the dry ingredients. Combine the flour, sugars, baking powder, baking soda, and salt in a large mixing bowl. 2. Whisk the wet ingredients. In a separate bowl, whisk together the eggs, oil, vanilla, reserved pineapple juice, and the lime zest and juice. 3. Combine the wet and dry ingredients. Add the wet ingredients to the dry ingredients and stir just until combined. 4. Fold in the add-ins. Gently fold in the shredded zucchini, crushed pineapple, coconut, and nuts, if using. 5. Divide the batter. Evenly divide the batter between the prepared loaf pans. 6. Bake and cool. Bake until the loaves are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool briefly in the pans before transferring to a wire rack to cool completely.
Valerie’s Tips Pan Size: I recommend baking this recipe in two 8 x 4-inch loaf pans for taller, more bakery-style loaves. If using 9 x 5-inch pans, the loaves will be a little shorter and may bake a few minutes faster. * Remove Excess Moisture: Lightly squeeze the shredded zucchini, but don’t squeeze it completely dry. A little moisture helps keep the bread tender. * Reserve the Pineapple Juice: Save 2 tablespoons of the juice from the can and whisk it into the wet ingredients for an extra boost of pineapple flavor. * Tent with Foil: If the tops begin to brown too quickly, loosely tent the loaves with aluminum foil during the last portion of the bake. This helps prevent over-browning while the centers finish baking. Storage TipsRoom Temperature:* This bread is best stored at room temperature. Once completely cooled, wrap the loaves tightly in plastic wrap or store them in an airtight container for up to 3 days.
Refrigerator: If you’d like to keep it longer, refrigerate it in an airtight container for up to 1 week. The bread may firm up a bit when chilled, so let it sit at room temperature or warm individual slices for a few seconds in the microwave before serving.
Freezer: Since this recipe makes two loaves, it’s perfect for freezing. Wrap a whole loaf or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or wrap them in a layer of foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
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PrintPineapple Zucchini BreadThis Pineapple Zucchini Bread recipe combines crushed pineapple, shredded zucchini, coconut, and fresh lime for a sweet and tender loaf. It's a delicious tropical twist on classic zucchini bread.Course BreadCuisine AmericanPrep Time 20 minutes minutesCook Time 50 minutes minutesCooling Time 20 minutes minutesTotal Time 1 hour hour 30 minutes minutesServings 16 slicesCalories 214kcalAuthor Valerie BrunmeierIngredients 2½ cups shredded zucchini * 8 ounce can crushed pineapple * 3 cups all-purpose flour spooned and leveled * 1 cup granulated sugar * ¾ cup packed light brown sugar * 2 teaspoons baking powder * 1 teaspoon baking soda * 1 teaspoon salt * 3 large eggs * 1 cup vegetable or canola oil * 2 ½ teaspoons pure vanilla extract * 2 tablespoons pineapple juice reserved from can * 1 lime zested and juiced * ½ cup sweetened shredded coconut * ½ cup chopped walnuts or pecans optional Instructions Preheat oven to 350 degrees F. Grease two 8 x 4-inch loaf pans (see notes below). * Using paper towels, lightly squeeze the excess moisture from the zucchini and set it aside. Drain the juice from the crushed pineapple into a small bowl and set both aside. You’ll need 2 tablespoons of the juice for later. * In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. * In a separate medium bowl, whisk together the eggs, oil, vanilla, reserved pineapple juice, and the lime zest and juice. * Add the wet ingredients to the dry ingredients and mix with a wooden spoon just until combined. Fold in the zucchini, pineapple, coconut, and nuts, if using, until evenly incorporated. * Divide the batter evenly between the prepared pans (they should be about ⅔ full). * Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking after about 35 minutes and tent loosely with foil if the tops begin to brown too quickly. * Cool in the pans for 15 to 20 minutes, then transfer to a wire rack to cool completely before slicing. NotesYield: This recipe yields two loaves.Pan Size: I recommend baking this recipe in two 8 x 4-inch loaf pans for taller, more bakery-style loaves. If using 9 x 5-inch pans, the loaves will be a little shorter and may bake a few minutes faster.StorageRoom Temperature: This bread is best stored at room temperature. Once completely cooled, wrap the loaves tightly in plastic wrap or store them in an airtight container for up to 3 days.Refrigerator: If you’d like to keep it longer, refrigerate it in an airtight container for up to 1 week. The bread may firm up a bit when chilled, so let it sit at room temperature or warm individual slices for a few seconds in the microwave before serving.Freezer: Since this recipe makes two loaves, it’s perfect for freezing. Wrap a whole loaf or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or wrap them in a layer of foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.NutritionServing: 1slice | Calories: 214kcal | Carbohydrates: 45g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 239mg | Potassium: 182mg | Fiber: 1g | Sugar: 27g | Vitamin A: 91IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg
This copycat Chipotle Fresh Tomato Salsa comes together in about 15 minutes with a handful of fresh ingredients. It’s chunky, colorful, and packed with bright flavor that’s perfect for tortilla chips, tacos, burritos, and more.
This easy homemade salsa joins my growing collection of Chipotle copycat recipes, including Chipotle Burrito Bowls, Cilantro Lime Rice, and Chipotle Corn Salsa and more! Although it is essentially pico de gallo, Chipotle has always called it Fresh Tomato Salsa, and it’s the perfect name for this uncooked, unblended fresh salsa.
Whether you enjoy it as a dip or a condiment, It’s a simple way to add flavor to your Mexican-inspired meals. I took a peek at Chipotle’s published ingredient list to create this simple but delicious salsa.
Table of Contents Ingredient Notes * How to Make Fresh Tomato Salsa * Valerie’s Tips * Fresh Tomato Salsa Recipe Ingredient Notes Tomatoes: Roma tomatoes are my first choice because they’re meaty and contain less juice, creating the consistency that’s perfect for a pico de gallo-style salsa. If you can’t find good Roma tomatoes, ripe tomatoes on the vine are an excellent alternative. Avoid watery varieties like beefsteak tomatoes. * Jalapeños: Use fresh, firm jalapeños for the best flavor and texture. Finely dice them so they’re evenly distributed throughout the salsa. * Red onion: Finely chop the onion so it blends evenly with the other ingredients without overpowering the salsa. * Cilantro: Fresh cilantro adds the signature flavor to this salsa. * Lemon and lime juice: Chipotle’s published ingredient list includes both fresh lemon and lime juice. Using both creates the bright, balanced citrus flavor that makes this salsa so delicious. * Salt: Start with a light sprinkle, then taste and add more as needed. The natural sweetness and acidity of fresh tomatoes will determine how much salt the salsa needs.
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Pin ItHow to Make Fresh Tomato Salsa1. Combine the ingredients. Add the diced tomatoes, jalapeños, red onion, cilantro, salt, lemon juice, and lime juice to a mixing bowl. 2. Mix well. Stir until all of the ingredients are evenly combined. For the best flavor, cover and place it in the fridge for 30 minutes before serving to allow the flavors to blend.
Valerie’s Tips Dice everything evenly. Cutting the tomatoes, onion, and jalapeños into small, uniform pieces creates the classic chunky salsa texture and ensures every bite is full of flavor. * Don’t skip the chill time. Although it’s delicious right away, refrigerating the salsa for about 30 minutes allows the flavors to meld. * Stir before serving. The tomatoes will naturally release some liquid as the salsa sits. Give it a quick stir before serving to redistribute the juices. * Adjust the heat. Leave the seeds and membranes in the jalapeños for a spicier salsa, or remove them for a milder flavor. * Store it properly. Transfer any leftover salsa to an airtight container and store in the refrigerator for up to 3 days. Sign up for my free newsletter and join me on Facebook, Instagram and Pinterest for for all the latest recipes and more cooking inspiration!*
PrintFresh Tomato SalsaThis copycat Chipotle Fresh Tomato Salsa comes together in about 15 minutes with a handful of fresh ingredients. It's chunky, colorful, and packed with bright flavor that's perfect for tortilla chips, tacos, burritos, and more.Course Appetizer, CondimentCuisine MexicanPrep Time 15 minutes minutesTotal Time 15 minutes minutesServings 8Calories 19kcalAuthor Valerie BrunmeierIngredients 1 to 1½ pounds tomatoes 2 to 3 medium ripe, meaty tomatoes, like Roma or tomatoes on the vine, cut into ¼-inch pieces * ¼ cup finely chopped red onion * 2 to 3 jalapeño peppers seeded if desired and finely chopped * ¼ cup finely chopped fresh cilantro * 1 tablespoon fresh lemon juice * 1 tablespoon fresh lime juice * Salt to taste Instructions In a medium bowl, combine the tomatoes, onion, jalapeños, cilantro, lime juice, and lemon juice. Season with salt to taste and gently toss to combine. For the best flavor, refrigerate for 15 to 30 minutes before serving. NutritionCalories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 5mg | Potassium: 224mg | Fiber: 1g | Sugar: 3g | Vitamin A: 781IU | Vitamin C: 18mg | Calcium: 11mg | Iron: 0.3mg
This Chocolate Peanut Butter Cake is rich, ultra-moist, and topped with a warm chocolate peanut butter icing that sets into a soft, fudgy finish. It’s an easy homemade dessert that’s sure to satisfy chocolate and peanut butter lovers.
Table of Contents* A Note From My Kitchen * Ingredient Notes * How to Make Chocolate Peanut Butter Cake * Make the Chocolate Peanut Butter Icing * Storage Tips * Chocolate Peanut Butter Cake Recipe A Note From My KitchenThis Chocolate Peanut Butter Cake bakes up nice and tall in a 13- x 9-inch pan, making it a great choice for birthdays, potlucks, and anytime you need a dessert to feed a crowd. With peanut butter in both the cake and the rich chocolate icing, it’s guaranteed to satisfy those chocolate-peanut butter cravings.
The icing is poured over the cake while it’s still warm and sets perfectly into a soft, fudgy layer. I always finish it with a sprinkle of chopped salted peanuts for a little crunch and the perfect balance to the sweet icing.
If you can’t wait for the cake to cool completely before slicing into it, I won’t judge! It’s delicious while still slightly warm, but letting the icing set for about 30 minutes makes it a little easier to slice.
Like my One Bowl Chocolate Cake, this recipe is wonderfully simple to make. You don’t even need an electric mixer. Just a saucepan, a mixing bowl, and a wooden spoon, and you’re good to go.
Check out the quick video in the recipe card below to see how it’s done. So easy!
Ingredient Notes Peanut Butter: Use a creamy peanut butter, like Jif or Skippy, for the best texture. Natural peanut butter isn’t recommended since the separated oils can affect the consistency of both the cake and the icing. * Unsweetened Cocoa Powder: Regular unsweetened cocoa powder gives this cake its rich chocolate flavor. I don’t recommend substituting Dutch-process cocoa. * Sour Cream: Sour cream adds moisture and richness, helping create a soft, tender cake. Use full-fat or light sour cream. * Vanilla: Use pure vanilla extract for the best flavor. * Icing: The warm chocolate peanut butter icing is made with butter, peanut butter, cocoa powder, milk, vanilla, and powdered sugar. It sets into a soft, fudgy layer as it cools. * Salted Peanuts:* Chopped salted peanuts add a delicious crunchy contrast and balance the sweetness of the icing.
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Pin ItHow to Make Chocolate Peanut Butter Cake1. Whisk together the flour, sugar, baking soda, and salt in a large mixing bowl. 2. Melt the butter and peanut butter in a saucepan. Stir in the water and cocoa powder and bring the mixture just to a boil. Remove the pan from the heat. 3. Pour the warm chocolate mixture into the dry ingredients and stir just until combined. 4. Stir in the sour cream, eggs, and vanilla until the batter is smooth. 5. Transfer the batter to a greased 13- x 9-inch baking pan. 6. Bake until a toothpick inserted in the center comes out clean.
Make the Chocolate Peanut Butter Icing1. While the cake bakes, prepare the icing by melting the butter and peanut butter in a saucepan. Whisk in the cocoa powder, milk, and vanilla. 2. Whisk in the powdered sugar until the icing is smooth and thick but still pourable. 3. Pour the warm icing evenly over the warm cake. 4. Use an offset spatula or butter knife to spread the icing to the edges of the cake and sprinkle with the chopped peanuts. Allow the icing to set before slicing and serving.
Storage Tips Room Temperature: Store the cake tightly covered at room temperature for up to 3 days. * Refrigerate: For longer storage, cover and refrigerate for up to 1 week. Let slices sit at room temperature for 15 to 20 minutes before serving for the best texture. * Freeze:* Wrap individual slices or the entire cake well with plastic wrap and a layer of foil, then freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
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PrintChocolate Peanut Butter CakeThis Chocolate Peanut Butter Cake is rich, ultra-moist, and topped with a warm chocolate peanut butter icing that sets into a soft, fudgy finish. It's an easy homemade dessert that's sure to satisfy chocolate and peanut butter lovers.Course Cake, DessertCuisine AmericanPrep Time 20 minutes minutesCook Time 30 minutes minutesTotal Time 50 minutes minutesServings 15Calories 437kcalAuthor Valerie BrunmeierIngredientsChocolate Peanut Butter Cake 2 cups all-purpose flour * 2 cups granulated sugar * 1 teaspoon baking soda * ½ teaspoon salt * ½ cup butter * ½ cup creamy peanut butter * 1 cup water * ¾ cup unsweetened cocoa powder * ½ cup sour cream * 3 large eggs lightly beaten * 2 teaspoons pure vanilla extract Chocolate Peanut Butter Icing ½ cup butter * ¼ cup creamy peanut butter * 4 tablespoons unsweetened cocoa powder * 6 tablespoons milk I use 2% * 1 teaspoon pure vanilla extract * 3 ½ to 4 cups powdered sugar as needed to reach desired consistency * ¼ cup chopped salted peanuts InstructionsFor the Cake Preheat oven to 350 °F. Coat a 13- x 9-inch baking pan with nonstick cooking spray. * In a large bowl, whisk the flour, sugar, baking soda and salt, Set aside. * In a medium saucepan, melt the butter with the peanut butter over LOW heat. Stir in the water and cocoa powder and increase heat to MEDIUM-LOW to bring just barely to a boil, stirring occasionally. Remove from heat and add to flour mixture, stirring just until moistened. * Add the sour cream, lightly beaten eggs, and vanilla, stirring until completely incorporated. Transfer to prepared baking dish. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. * Prepare icing while cake is baking. For the Icing In a large saucepan over LOW heat, melt the butter with the peanut butter. Whisk in the cocoa powder, milk and vanilla until well combined. Whisk in the powdered sugar, a little at a time, until you've reached the desired consistency. It should be thick but pourable. Continue whisking vigorously until the powdered sugar has dissolved and the icing is smooth. * Remove from the heat and immediately pour the icing over the warm cake. Use an offset spatula or butter knife to spread it out evenly over the surface. Sprinkle with chopped peanuts. * Allow to set for at least 30 minutes or longer before slicing and serving the cake. VideoNotesStorageRoom Temperature: Store the cake tightly covered at room temperature for up to 3 days.Refrigerate: For longer storage, cover and refrigerate for up to 1 week. Let slices sit at room temperature for 15 to 20 minutes before serving for the best texture.Freeze: Wrap individual slices or the entire cake well with plastic wrap and a layer of foil, then freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving. NutritionCalories: 437kcal | Carbohydrates: 55g | Protein: 8g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 340mg | Potassium: 239mg | Fiber: 3g | Sugar: 36g | Vitamin A: 463IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 2mgThis post was originally published on February 6, 2018. It has been udpated with new text and images.
These Roasted Brussels Sprouts with Balsamic Glaze are roasted to crispy perfection with olive oil and sprigs of fresh rosemary. With just 5 minutes of prep, they are a deliciously simple side dish.
I’ve been making an effort to share more of the simple vegetable side dishes that I make on a regular basis with you all. Recipes like my Sautéed Green Beans and Sheet Pan Roasted Vegetables are often overlooked but vital to any home cooks collection. So here we go!
These rosemary Roasted Brussels Sprouts with Balsamic Glaze are a regular on my menus through the fall and winter months. They’re easy enough to make on a busy weeknight but special enough to serve with a holiday meal.
Table of contents Ingredient Notes * How to Trim Brussels Sprouts * How to Make Rosemary Roasted Brussels Sprouts * Favorite Brussels Sprouts Recipes Ingredient Notes Brussels sprouts: Fresh brussels sprouts are firm and green in color. Avoid any with wilted or yellowing leaves. * Oil: Extra virgin olive oil. * Seasoning: Granulated garlic is a great way to impart garlic flavor to roasted veggies without the black bits that result when you cook fresh garlic at a high temperature. You’ll also need some salt and freshly ground black pepper. * Fresh herbs: Several sprigs of fresh rosemary. * Balsamic glaze: Most stores carry bottled balsamic glaze now and it’s such a great shortcut! I keep a bottle of Nonna Pia’s in my fridge at all times and it’s a quick way to add flavor to roasted veggies and more.
How to Trim Brussels SproutsUse a sharp knife to trim the woody stem end of each Brussels sprout. Since sprouts can vary in size – from tiny to large – it’s important to ensure they’re similar in size for even roasting. If you have any larger sprouts, simply slice them in half before placing them in the oven.
How to Make Rosemary Roasted Brussels Sprouts1. Preheat oven to 425 degrees F. 2. Place the trimmed brussels sprouts on a large rimmed baking sheet. Drizzle them with the olive oil and season with granulated garlic, salt, and pepper, and toss to distribute the oil and seasoning. 3. Place the rosemary sprigs on top of the sprouts and transfer the baking sheet to the oven preheated to 425 F degrees F. Roast, stirring with a spatula after the first 10 minutes and once or twice more before the end of the cooking time. Test for doneness by piercing a sprout with the tip of a sharp knife and when tender, remove them from the oven. 4. Allow the sprouts to rest for 2 or 3 minutes, then remove the rosemary sprigs and pull any remaining leaves off the stems and scatter them over the sprouts. Discard the stems. Drizzle with the balsamic glaze and toss lightly.
Favorite Brussels Sprouts RecipesThere are so many ways to prepare this delicious veggie. Shaved brussels sprouts are delicious serve raw in my Brussels Sprouts Coleslaw or served warm in my Roasted Shaved Brussels Sprouts. If you’re looking to make a big impact on the holidays, you’ll love my Honey Roasted Carrots and Brussels Sprouts. I absolutely love the flavor when they’re roasted with apples for my Apple Cider Chicken.
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PrintRoasted Brussels Sprouts with Balsamic GlazeThese Roasted Brussels Sprouts with Balsamic Glaze are roasted to crispy perfection with olive oil and sprigs of fresh rosemary. With just 5 minutes of prep, they are a deliciously simple side dish.Course Side Dish, VegetableCuisine AmericanPrep Time 5 minutes minutesCook Time 20 minutes minutesResting Time 2 minutes minutesTotal Time 27 minutes minutesServings 6Calories 117kcalAuthor Valerie BrunmeierIngredients 2 pounds brussels sprouts * 2 tablespoons extra virgin olive oil * 1 teaspoon granulated garlic * ¼ teaspoon salt * ¼ teaspoon freshly ground black pepper * 3 or 4 sprigs fresh rosemary * 2 to 3 tablespoons balsamic glaze like Nonna Pia's Instructions Preheat oven to 425 degrees F. * Trim the woody ends of the brussels sprouts and slice any large sprouts in half and place them on a large rimmed baking sheet. Drizzle with the olive oil and toss to coat. Season with granulated garlic, salt, and pepper, and toss again to distribute the seasonings. Place the rosemary sprigs on top of the brussels sprouts and transfer the baking sheet to the oven. Bake for 20 to 25 minutes, stirring with a spatula after the first 10 minutes and once or twice more before the end of the cooking time. Test for doneness by piercing a sprout with the tip of a sharp knife and when tender, remove them from the oven. * Allow the sprouts to rest for 2 or 3 minutes, then remove the rosemary sprigs and pull any remaining leaves off the stems and scatter them over the sprouts. Discard the stems. Drizzle with the balsamic glaze, toss lightly, and serve. NutritionCalories: 117kcal | Carbohydrates: 16g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 135mg | Potassium: 596mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1144IU | Vitamin C: 129mg | Calcium: 65mg | Iron: 2mgMore Vegetable Side Dishes Asian Green Beans Roasted Delicata Squash Roasted Shaved Brussels Sprouts Sweet Baked Acorn Squash
A richly spiced pumpkin custard layer is topped with sticky sweet pecan praline and baked to perfection. This Praline Pumpkin Pie recipe is a delicious twist on a classic Thanksgiving dessert!
After years and years of baking a Classic Pumpkin Pie for Thanksgiving gatherings, I decided it was time to put a new spin on it.
You’ve got to keep them guessing!
I had a little fun in the kitchen which resulted in what I think will become a new holiday favorite. If you are a fan of both pumpkin and pecan pie, this recipe is for you!
How is it different than your run of the mill pumpkin pie? It is deep, dark, nicely spiced and topped with a sticky-sweet pecan praline layer.
For the pumpkin custard, I swapped out white sugar for dark brown sugar, added a decent amount of cinnamon (or indecent, depending on your point of view) , and threw in an extra egg to ensure it was plenty custard-y.
Ingredient Notes Pie crust: Check out my food processor pie crust recipe that creates perfectly flaky and delicious pie crust. This is the recipe I use for all of my holiday pies. Or, feel free to use store-bought pie crust pastry if you’re short on time. * For the pumpkin custard: A can of 100% pumpkin puree (not pie filling), large eggs, and evaporated milk. * Sugar and spice: Dark brown sugar, ground cinnamon, ground ginger, salt, ground nutmeg, ground cloves. * For the praline topping: Finely chopped pecans, dark brown sugar, dark corn syrup, pure vanilla extract, and a little granulated sugar. * Optional for serving:* I highly recommend having some fresh whipped cream on hand for serving.
How to Make Praline Pumpkin Pie1. Set the pie crust pastry into a 9-inch deep dish pie plate and trim and flute edges, as desired. Check out my pie crust tutorial for detailed instructions on how to make your pie crust pretty. 2. In a small mixing bowl, whisk the brown sugar, cinnamon, ginger, salt, nutmeg, and cloves. 3. Combine the lightly whisked eggs with the pumpkin puree and sugar-spice mixture, then add the evaporated milk. 4. Pour the filling into pie crust, and bake in a preheated 425 degrees F for 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking for an additional 30 to 35 minutes minutes.
- While the pie is baking, toss the pecans and brown sugar with the corn syrup and vanilla. Use your fingers to work the ingredients together until well incorporated.
- Remove the pie from the oven when the center appears mostly set and only slightly jiggles when you shake the dish.
- Immeidately scatter the praline topping evenly over pie.
- Sprinkle a little granulated sugar over the top and return the pie to the oven until the pecans are fragrant and topping is bubbling around edges. Cool pie completely on wire rack, then cover loosely and chill completely in the fridge before serving.
Baking TipBaking the pie before adding the praline layer ensures the praline will stay on top, instead of sinking down into the pumpkin custard.
Storage TipsRefrigerate: This pie is best served chilled. Let the pie cool completely at room temperature before covering or storing to prevent condensation, which can make the crust soggy. Then, wrap the pie lightly with foil or plastic wrap or place it in an airtight container. Store leftovers in the refrigerator for up to 4 days.
Freeze: Full disclosure, I have not tried freezing this pie. I typically make it a day in advance and follow the directions above to refrigerate it until I’m ready to serve. If you want to freeze it, first chill the pie fully. Wrap it in plastic wrap and then foil, or place it in a freezer-safe container and freeze it for up to a month. Thaw it completely in the fridge overnight before serving.
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PrintPraline Pumpkin PieA richly spiced pumpkin custard layer is topped with sticky sweet pecan praline and baked to perfection. This Praline Pumpkin Pie recipe is a delicious twist on a classic Thanksgiving dessert!Course DessertCuisine AmericanPrep Time 10 minutes minutesCook Time 50 minutes minutesTotal Time 1 hour hourServings 8Calories 451kcalAuthor Valerie BrunmeierIngredients 1 9-inch pie crust pastry homemade or store bought For the Pumpkin Custard ¾ cup dark brown sugar packed * 2 teaspoons ground cinnamon * 1 teaspoon ground ginger * ½ teaspoon salt * ¼ teaspoon ground nutmeg * pinch of ground cloves * 3 large eggs * 15 ounce can pumpkin puree (not pie filling) * 12 ounce can evaporated milk For the Praline Topping 1 cup pecans (4 ounces) finely chopped * ½ cup dark brown sugar packed * 2 teaspoons dark corn syrup * 1 teaspoon pure vanilla extract * 1 teaspoon granulated sugar Optional for Serving freshly whipped cream Instructions Preheat oven to 425 degrees F. * Set the pie crust pastry into a 9-inch deep dish pie plate. Trim and flute edges, as desired. Set aside. * In a small mixing bowl, whisk together the brown sugar, cinnamon, ginger, salt, nutmeg, and cloves. Set aside. * In a large mixing bowl, lightly whisk the eggs. Add the pumpkin puree and sugar-spice mixture and stir until well combined. Stir in the evaporated milk. * Pour the filling into the pie crust pastry and bake at 425 degrees F for 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking for an additional 30 to 35 minutes minutes or until the center appears mostly set and only slightly jiggles when you shake the dish. * While the pie is baking, toss the pecans and brown sugar in a small bowl. Add the corn syrup and vanilla and toss again. Use your fingers to work the ingredients together until well incorporated. * Scatter the praline topping evenly over the pie as soon as it is removed from the oven. Sprinkle 1 teaspoon granulated sugar evenly over the topping. * Place a baking sheet or piece of foil on the center rack of the oven (still heated to 350 degrees F). Return the pie to the oven on top of a baking sheet or foil and bake until the pecans are fragrant and topping is bubbling around edges, about 15 minutes. Cool the pie completely on wire rack, at least two hours. Then, cover and refrigerate before serving. * Delicious on its own or topped with whipped cream. NotesIf you’ve experienced issues with a soggy pie crust, you can avoid this by preheating your oven with a pizza stone on a rack set in the lower third of your oven. Set the pie on the hot pizza stone to bake for the first portion of the baking time. The pizza stone will radiate heat from the bottom of the oven through the bottom of the pie plate to cook the crust through. Finish the pie in the center of the oven for the second bake time.NutritionCalories: 451kcal | Carbohydrates: 57g | Protein: 8g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 82mg | Sodium: 348mg | Fiber: 4g | Sugar: 37gMore Pumpkin Recipes Pumpkin Gingerbread Pumpkin Roll Cake Creamy Layered Pumpkin Dessert Pumpkin Chocolate Chip Cake This recipe was originally published on November 6. 2017. It has been updatd with new text and images.*
These Roasted Turkey Drumsticks are coated in a seasoned butter and oil rub and baked to perfection in the oven. A fast, easy, and budget-friendly addition your Thanksgiving menu or a delicious option for any night of the week.
If you’re serving a great big group this Thanksgiving, adding some substantial turkey drumsticks to your menu is a great way to ensure you’ll have plenty. Drumsticks are very inexpensive, cook relatively quickly (when compared to a whole bird), and the kiddos (especially teenagers) love them!
As each year passes, I feel like I’ve roasted a whole turkey about a gazillion and one times. No joke. It’s usually my Dry Brine Turkey that is front and center on our Thanksgiving table each year.
In recent years I’ve branched out and experimented with different cuts and methods like my Slow Cooker Turkey Breast with Gravy and Oven Roasted Turkey Breast. But, if you have dark meat lovers in your house, adding these Roasted Turkey Drumsticks to your menu is an excellent choice for supplementing your menu.
Whether you have a group of 20 or it’s just the two of you, this Roasted Turkey Drumsticks recipe works!
Table of contents Ingredient Notes * Turkey Drumsticks vs. Turkey Legs * How to Make Roasted Turkey Drumsticks * Tips for the Best Roasted Turkey Drumsticks * Storage Tips * Serving Suggestions Ingredient Notes Turkey drumsticks: Many stores start to carry turkey drumsticks in the early fall months and through the holidays. The recipe is written for 2 drumsticks but can easily be doubled or tripled if you need more. * Butter and oil: Softened salted butter and olive oil. * Seasoning: Kosher salt, granulated garlic or garlic powder, dried rubbed sage, dried thyme, and dried crushed rosemary. You’ll also need paprika – either regular smoked. If you’re not wanting a smoky flavor profile for Thanksgiving, regular paprika adds nice color and a very low intensity pepper flavor. Smoked paprika adds great smoky flavor that we love. If you’re undecided, you can go half and half for a milder smoky flavor.
Turkey Drumsticks vs. Turkey LegsA turkey drumstick is the lower part of the turkey leg only. The turkey leg is comprised of two parts – the drumstick and the thigh.
This recipe was developed using turkey drumsticks but you could absolutely substititute whole turkey legs, if you’d like.
How to Make Roasted Turkey Drumsticks1. In a small bowl, combine the butter and oil with all the seasonings. Gently lift the skin as much as you can without tearing it (about half-way down the drumstick) and smear a little of the rub underneath. 2. Pull the skin back over the drumsticks and press it into place then smear the outside of the skin with the remaining butter rub, coating the entire drumsticks, including the ends. 3. Place the seasoned drumsticks on a wire rack on a baking sheet. 4. Bake in a preheated 400 degree F oven for 20 minutes. Reduce the oven temperature to 325 degrees F, flip the drumsticks, and continue to roast for 25 to 30 minutes, or until the internal temperature of the thickest portion reaches 175 degrees F.
Tips for the Best Roasted Turkey DrumsticksPrepping Turkey Drumsticks: Remove the turkey drumsticks from the refrigerator and allow them it to rest at room temperature while the oven preheats. Pat the drumsticks dry with paper towels so that the butter rub will stay put on the skin.
Use a Wire Rack: Roasting the drumsticks on a rimmed baking sheet fitted with a wire rack allows the fat and juices to drip through to the baking sheet and will help the skin to crisp more easily. Line the baking sheet with foil for easy cleanup.
Optimal Internal Temperature: It’s better to err on the safe side and cook turkey drumsticks to an internal temperature of 175 degrees F. The typcial 165 degrees F that is recommended for most cuts of turkey or chicken may not be enough to make the juices run clear. Drumsticks are a very moist dark meat that does well cooking to a slightly higher temperature.
Crispy Skin: If you’d like crispy skin, at the end of the cooking time, set the oven to Broil and cook them long enough to brown the skin, then flip the drumsticks and crisp the other side.
Storage Tips Leftovers: Transfer leftover turkey drumsticks to an airtight container and refrigerate for up to 3 to 4 days. Leftovers can be served cold or wrap them in foil and reheat in a 350 degree F oven for about 10 minutes or until warmed through. * Storing Raw Turkey Drumsticks: Grab turkey drumsticks while they are available at the store and freeze them for an easy future meal*. If you vacuum seal them, they can be frozen for up to 9 months. You can also wrap them tightly in aluminum foil and place them in a zippered freezer bag, but I would recommend using them within 4 to 6 months to prevent freezer burn if stored this way.
Serving SuggestionsServing a Large Group: Serve them to bulk up a menu that includes Herb Roasted Turkey, Roasted Beef Tenderloin, Maple Glazed Spiral Ham, or Pork Loin Roast with Gravy.
Small Batch Thanksgiving Menu: For small Thanksgiving gatherings, Roasted Turkey Drumsticks can be the star of the show with a few simple side dishes. Make a batch of my Homemade Stovetop Stuffing, Sour Cream Mashed Potatoes, Sweet Baked Acorn Squash or Roasted Delicata Squash, and Cheddar Dinner Rolls for a delicious small batch Thanksgiving meal.
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PrintRoasted Turkey DrumsticksThese Roasted Turkey Drumsticks are coated in a seasoned butter and oil rub and baked to perfection in the oven. A fast, easy, and budget-friendly addition your Thanksgiving menu or a delicious option for any night of the week.Course Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 50 minutes minutesTotal Time 1 hour hour 5 minutes minutesServings 2 drumsticksCalories 714kcalAuthor Valerie BrunmeierIngredients 2 turkey drumsticks approximately 1 pound each * 2 tablespoons butter softened * 1 tablespoon olive oil * 1 teaspoon kosher salt * 1 teaspoon granulated garlic or garlic powder * 1 teaspoon paprika regular or smoked (or half and half) * 1 teaspoon dried rubbed sage * 1 teaspoon dried thyme * ½ teaspoon dried crushed rosemary Instructions Remove the turkey drumsticks from the refrigerator and allow them it to rest at room temperature while the oven preheats. Preheat oven to 400 degrees F and place a metal baking rack on a large rimmed sheet pan. * In a small bowl, combine the butter and oil with all the seasonings. Set aside. * Pat the drumsticks dry with paper towels. Gently lift the skin as much as you can without tearing it (maybe half way down the drumstick) and smear a little of the rub underneath. Pull the skin back over the drumsticks and press it into place then smear the outside of the skin with the remaining butter rub, coating the entire drumsticks, including the ends. Place them on the baking rack on the sheet pan. * Bake for 20 minutes. Reduce the oven temperature to 325 degrees F, flip the drumsticks, and continue to roast for 25 to 30 minutes, or until the internal temperature of the thickest portion reaches 175 degrees F. (juices won’t run clear at 165 and it’s better to err on the safe side – turkey drumsticks are very moist dark meat and will do well cooking to a slightly higher temp). * If you’d like crispy skin, set the oven to BROIL and cook just long enough to brown the skin to your liking. Flip the drumsticks and crisp the other side. NutritionServing: 1pound (1 drumstick) | Calories: 714kcal | Carbohydrates: 2g | Protein: 74g | Fat: 44g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 297mg | Sodium: 1533mg | Potassium: 1077mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 876IU | Vitamin C: 0.3mg | Calcium: 82mg | Iron: 7mgMore Turkey Recipes Roasted Turkey Breast with Gravy Dry Brine Turkey Herb Roasted Turkey Slow Cooker Turkey Breast with Gravy
This fall-inspired Brussels Sprouts Coleslaw is tossed with dried cranberries, walnuts and a sweet and creamy poppy seed dressing. A fresh and crunchy salad that’s a wonderful complement to a savory fall meal.
Costco, of all places, is where I discovered my love for raw shaved brussels sprouts. It was the famous kale and brussels sprouts salad kit they sell in their freezing cold produce section that instantly won me over.
While this Brussels Sprouts Coleslaw is a big departure from the Costco kit salad, it was definitely my inspiration for this recipe.
This colorful coleslaw is pretty enough to be part of a Thanksgiving spread, or toss it together the next day to serve with all those leftover Thanksgiving turkey sandwiches!
Table of contents Ingredient Notes * Prep Tips * How to Make Brussels Sprouts Coleslaw * Storage and Make-Ahead Tips * More Coleslaw Recipes You’ll Love Ingredient Notes Veggies: You’ll need to thinly sliced about half of a head of green cabbage. If you want to make things real easy, grab a large bag of coleslaw mix from the produce department and forgo the step of cutting up the cabbage. You’ll also need a red onion, shredded carrot, brussels sprouts, and a red bell pepper. * For the rest: Dried cranberries (like Craisins) and chopped walnuts. Crumbled blue cheese is optional but I highly recommend it. love the flavor of blue cheese with these ingredients. It is a natural complement to walnuts and dried cranberries so why not sprinkle a little on top? * For the poppy seed dressing: Mayonnaise, light or regular sour cream, granulated sugar, apple cider vinegar, Dijon mustard, poppy seeds, salt and freshly ground black pepper. This is my favorite, sweet and creamy poppy seed dressing. I also use for my Apple Coleslaw and it’s perfection.
Prep TipsHow to Quickly Shave Brussels Sprouts: Rinse and drain the brussels sprouts and then slice off the woody stem ends. Run the brussels though the feed tube of a food processor fitted with the slicing blade and, voila! Shaved brussels sprouts. You can accomplish the same thing by thinly slicing them with a sharp knife but this is the way to go if you’ve got a food processor.
How to Thinly Shred Cabbage: Cut the cabbage in half and or quarters to make it more manageable, then slice out the core. Place one wedge of cabbage cut side down on the cutting board and cut thin slices crosswise. Repeat this process with the other wedges.
How to Make Brussels Sprouts Coleslaw1. In a large bowl, combine the shaved brussels with the cabbage, carrots, bell pepper,and onion. 2. Whisk the poppy seed dressing ingredients in a small bowl and pour the dressing over the salad. 3. Toss the salad with tongs to distribute the dressing, then add the dried cranberries and walnuts. 4. Lightly toss again, then transfer the salad to a serving bowl or platter and garnish with crumbled blue cheese, if desired.
Storage and Make-Ahead TipsColeslaw is notorious for letting off liquid as it chills so I recommend making this salad just before serving so it will be at its crisp and crunchy best. That being said, leftovers will still be delicious, just not quite as picture perfect.
- Refrigerating Leftovers: Transfer leftovers to an airtight container and refrigerate for up to 2 to 3 days.
- Make-Ahead Instructions: You can get all of the slicing and dicing of the veggies done a day in advance. Just toss them together and store in an airtight container in the fridge until you’re ready to assemble the salad. I recommend storing the dressing, cranberries, walnuts, and blue cheese in separate containers and toss everything together just before serving for the freshest result. More Coleslaw Recipes You’ll Love* Quick Coleslaw
- California Coleslaw
- Apple Coleslaw with Blue Cheese and Bacon
- 5 Minute Broccoli Kale Slaw
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PrintBrussels Sprouts ColeslawThis fall-inspired Brussels Sprouts Coleslaw is tossed with dried cranberries, walnuts and a sweet and creamy poppy seed dressing. A fresh and crunchy salad that's a wonderful complement to a savory fall meal.Course Salad DressingCuisine AmericanPrep Time 20 minutes minutesTotal Time 20 minutes minutesServings 8 servingsCalories 176kcalAuthor Valerie BrunmeierIngredientsFor the Coleslaw ½ head green cabbage thinly sliced (approximately 5 cups) see notes below * ½ pound brussels sprouts * 1 carrot peeled and shredded * 1 small red bell pepper diced * ½ cup red onion diced * ⅓ cup dried cranberries * ⅓ cup chopped walnuts * ⅓ cup crumbled blue cheese optional For the Creamy Poppy Seed Dressing ¼ cup mayonnaise * ¼ cup sour cream light or regular * 2 tablespoons granulated sugar * 2 teaspoons apple cider vinegar * 1 teaspoon Dijon mustard * 1 teaspoon poppy seeds * ¼ teaspoon salt * Freshly ground black pepper to taste Instructions Placed shredded cabbage in a large mixing bowl. * Rinse and drain brussels sprouts and slice off and discard woody ends. Run the brussels though the feed tube of a food processor fitted with the slicing blade. Alternately, thinly slice the brussels with a sharp knife * Add the shaved brussels sprouts, shredded carrot, diced red bell pepper, and diced onion to the bowl with the cabbage. Toss well to combine and set aside. * Combine the dressing ingredients in a small bowl. Toss the dressing with the salad until distributed throughout. Add the dried cranberries and walnuts and mix lightly. Transfer the salad to a serving bowl or platter, sprinkle with crumbled blue cheese, if desired, and serve. NotesHow to Thinly Shred Cabbage: Cut the cabbage in half and or quarters to make it more manageable, then slice out the core. Place one wedge of cabbage cut side down on the cutting board and cut thin slices crosswise. Repeat this process with the other wedges.NutritionCalories: 176kcal | Carbohydrates: 17g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 219mg | Potassium: 337mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2082IU | Vitamin C: 65mg | Calcium: 92mg | Iron: 1mgMore Easy Salad Recipes Broccoli Salad Greek Salad Asparagus Salad Lemon Parmesan Salad This post was originally published on November 19, 2014. It has been updated with new text and images.
These Make-Ahead Mashed Potatoes are rich, creamy, and delicious served with ham, turkey, or beef. Get these easy mashed potatoes made a day or two in advance and check them off your to-do list. A fabulous way to make your holiday meal prep a whole lot easier!
Looking for more classic potato side dishes? Creamy Au Gratin Potatoes or Scalloped Potatoes are two of our favorites.
I’ve lost count of the number of Thanksgiving dinners I’ve hosted over time, but with each passing year, I’ve added more and more make-ahead recipes to my collection. My younger, overly-ambitious self used to attempt to create the entire menu the day of the event and I’d inevitably end up in a heap of sheer exhaustion once our guests left.
Don’t do this.
There are so many dishes that can be done ahead and this recipe for Make-Ahead Mashed Potatoes is one of the best. Why? Because mashed potatoes are one of the worst things to prepare while guests are hovering around the kitchen. Mixer whirring away, potatoes flying . . .
Again, don’t do this.
These are not your average, everyday mashed potatoes. These special occasion mashed potatoes are totally worthy of your holiday menu.
Table of contents* Ingredient Notes * How to Make Make-Ahead Mashed Potatoes * Tips for the Best Make-Ahead Mashed Potatoes * More Holiday Side Dish Recipes You’ll Love Ingredient NotesThere are some important elements to making mashed potatoes that will reheat to creamy perfection. The secret is in the dairy! When you add a bit of cream cheese and sour cream, it enhances the texture and ensures the potatoes will reheat perfectly. I also add some freshly shredded cheese to up the flavor factor.
- Potatoes: Yukon Gold potatoes are my top choice for mashed potatoes. They hold just the right amount of moisture and starch for a naturally creamy mash. Russet potatoes, on the other hand, are more drier and more starchy, which can make them fluffier but also easier to overwork, leading to a gluey texture if you’re not careful.
- Shredded cheese: Sharp cheddar adds great golden color and such great flavor. I also add some Havarti, which is a fantastic melting cheese with a smooth, buttery, almost nutty flavor. This is the combo I use but you could substitute any cheese you love.
- Warmed milk: I use 2% milk because it’s what I keep in the fridge and with all the other added dairy, it’s plenty rich enough. You can use whole milk, if you’d like. The milk should be warmed briefly in the microwave before adding it to the potatoes.
- Other dairy: Butter, sour cream, and cream cheese. I balance things a little by using light sour cream and ⅓ less fat cream cheese. There’s still enough fat in these products for a great result without making the potatoes overly rich.
- Seasoning: A little Lawry’s Seasoned Salt (or your favorite all-purpose seasoning), and salt and freshly ground black pepper, to taste.
- Fresh chives: Garnish your finished potatoes with some minced chives for a pop of color and mild onion flavor.
How to Make Make-Ahead Mashed Potatoes1. Boil: Add the peeled and quartered potatoes to a large pot of boiling water. Cover the pot and return it to a boil, then, reduce heat and simmer until tender all the way through when pierced with the tip of a sharp knife. 2. Add the dairy: Drain the potatoes in a colander and return them to the dry pot. Add the cream cheese, sour cream, about half of the warmed milk, and the butter. 3. Mash: Choose your method! You can use an electric mixer or use a potato masher and do it by hand. If using an electric mixer, mix them just until combined to avoid a gluey texture. Add as much of the remaining milk as needed to reach the desired consistency. 4. Add the cheese: Add the seasoned salt and shredded cheeses.
- Finish: Stir with a spoon until the cheese is melted and well combined. Season to taste with additional salt (if needed) and pepper.
- Refrigerate: Transfer potatoes to a greased casserole dish and allow them to cool. Then, cover the dish with aluminum foil and refrigerate them for up to two days.
- Bake: About an hour before you’d like to reheat the potatoes, remove the dish from the refrigerator to take the chill off. Then, preheat the oven to 350 degrees F and bake them, covered for 30 to 45 minutes, or until warmed through. Garnish with chives just before serving.
Tips for the Best Make-Ahead Mashed PotatoesAvoid runny mashed potatoes: After adding the cooked, drained potatoes back to the pot, toss them briefly over low heat to cook off any remaining moisture on the potatoes or the bottom of the pot.
Don’t overwork the potatoes: When mashing, be gentle! Overmixing releases more starch and can make your potatoes gummy if you mix too long.
Cool before refrigerating: Let your mashed potatoes cool completely before storing them in the fridge. This prevents condensation, which can make them watery when reheated. If you do end up with condensation, just blot the surface of the potatoes with paper towels and cover the dish with a fresh sheet of aluminum foil before baking.
More Holiday Side Dish Recipes You’ll Love* Melting Sweet Potatoes | Foodie with Family * Crock Pot Stuffing | Valerie’s Kitchen * Ambrosia Salad | My Baking Addiction * Maple Brown Butter Mashed Sweet Potatoes | Valerie’s Kitchen * Cheddar Dinner Rolls | Valerie’s Kitchen * Check out my full collection of side dish recipes, salad recipes, and bread recipes for more ideas!
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PrintMake-Ahead Mashed PotatoesThese Make-Ahead Mashed Potatoes are rich, creamy, and delicious served with ham, turkey, or beef. Make them in advance and check them off your list!Course Side DishCuisine AmericanPrep Time 30 minutes minutesCook Time 45 minutes minutesTotal Time 1 hour hour 5 minutes minutesServings 10Calories 227kcalAuthor Valerie BrunmeierIngredients 3 pounds Yukon Gold potatoes peeled and quartered * ¾ cup milk divided * 4 ounces cream cheese softened (I use ⅓ less fat) * ½ cup sour cream light or regular * 3 tablespoons butter softened * 1 teaspoon all purpose seasoning like Lawry’s Seasoned Salt * 1 cup shredded Havarti cheese * 1 cup shredded sharp cheddar cheese * salt and freshly ground black pepper to taste * 2 tablespoons minced fresh chives Instructions Coat a 13- x 9-inch baking dish with non-stick cooking spray. * Bring a large pot of water to boil over HIGH heat. Add potatoes, cover, and return to a boil. Reduce heat and simmer for 15 to 20 minutes, or until tender all the way through when pierced with the tip of a sharp knife. Drain well and return the potatoes to the dry pot. * Warm the milk in the microwave for 30 seconds and set it aside. * Add the cream cheese, sour cream, about half of the milk, and the butter and mix with an electric mixer just until combined. Add as much of the remaining milk as needed to reach the desired consistency and mix again until no lumps remain but being careful not to overmix. Add seasoned salt, Havarti, and cheddar and stir with a spoon until well incorporated. Season to taste with additional salt (if needed) and fresh ground black pepper. * Transfer potatoes to prepared baking dish and cover with foil. Bake immediately or refrigerate for up to two days. * Remove dish from refrigerator about an hour before baking time to take the chill off. Preheat oven to 350 degrees F and bake, covered for 30 to 45 minutes, or until warmed through. Garnish with chives and serve. VideoNutritionCalories: 227kcal | Carbohydrates: 19g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 420mg | Potassium: 637mg | Fiber: 3g | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 16mg | Calcium: 189mg | Iron: 4.5mgMore Potato Recipes Cheddar Mashed Potatoes Creamy Au Gratin Potatoes Crispy Smashed Potatoes Scalloped Potatoes This post was originally published on March 21, 2018. It has been updated with new text and images.
This recipe for Italian Meatballs combines lean ground beef and Italian sausage with a special method that results in the most flavorful meatballs with the best texture. Perfect for pasta, subs, or all on their own!
After discovering the fabulous method of using a panade in my ground beef burger recipe, I knew I had to try it with homemade meatballs. And, oh my! I deem these to be the BEST Italian meatballs that have ever come out of my kitchen.
Exactly what is a panade? It’s a seasoned paste made from soft sandwich bread and milk that’s used to bind ground meat in place of dry bread crumbs. It helps create the great texture and flavor of these meatballs. It may sound fancy, but I promise, making a panade is super simple as you’ll see in the step-by-step instructions below.
Table of contents Ingredient Notes
* How to Make Italian Meatballs
* Tips for the Best Italian Meatballs
* Storage Tips
* Make-Ahead Freezer Meatballs
* More Meatball Recipes You’ll Love
Ingredient NotesMeat: Lean ground beef and either hot or mild ground Italian sausage. I like to 90% to 93% lean ground beef for this recipe to balanace the fat from the Italian sausage.
For the panade: A couple of slices of white sandwich bread like Oroweat Potato Bread or something similar. Remove the crusts and cut the bread into ¼-inch cubes. The panade is moistened with a little milk and flavored with Worcestershire sauce, kosher salt, and freshly ground black pepper.
Produce: Grated yellow onion. minced garlic, and finely chopped Italian parsley.
Eggs: A couple of large eggs.
Cheese: Grated parmesan
Marinara sauce:* Use your favorite brand of store-bought sauce. I have been loving Mutti Marinara or Tomato Basil flavor.
How to Make Italian Meatballs1. To make the panade, mash the bread and milk together in a large bowl with a fork until it forms a thick paste. 2. Add the salt, pepper, Worcestershire sauce, onion and garlic and stir to combine the panade. 3. Crumble the beef and sausage over the mixture then add the remaining meatball ingredients. 4. Gently combine the ingredients with a wooden spoon, then work with your hands, just until combined.
- Using a large cookie scoop to scoop the meatball mixture and use your hands to form them into neat balls. Place them on a baking sheet lined with foil and coated with nonstick cooking spray.
- Transfer the baking sheet to the oven set to Broil for about 3 minutes, or until the tops of the meatballs are nicely browned. Use kitchen tongs to flip the meatballs and return them to the oven for an additional 2 to 3 minutes to brown the other side.
- Add the marinara sauce to a Dutch oven and transfer the browned meatballs to the sauce to finish cooking. Simmer until they’re cooked through to an internal temperature of a minimum of 160 degrees F when tested with an instant read meat thermometer.
Serving TipWhile the meatballs simmer, boil your favorite pasta until al dente. Serve the meatballs over the cooked pasta with a simple green salad and a warmed loaf of French bread for a super comforting, satisfying meal!
Tips for the Best Italian MeatballsUse Grated Onion: Use the thick shred side of box grater to grate your onion for perfectly smooth meatballs. Grated onion infuses the meatballs with flavor without adding texture.
Forming Perfect Meatballs: To ensure your meatballs are even-sized, I recommend using a large cookie scoop. If you don’t have one, you can measure out 2 tablespoons of the meatball mixture with a 1 tablespoon measuring spoon. Rinse your hands with water, as needed throughout the process to prevent the meatball mixture from sticking.
Simmer Before Stirring: The meatballs may be somewhat tender before they are cooked all the way through. Treat them gently as they simmer in the sauce. Once cooked through, they’ll be much sturdier.
Storage TipsRefrigerator: Transfer the meatballs and sauce into an airtight container or a sealable food storage bag. Store in the refrigerator for up to 3 to 4 days.
Freezer: For longer storage, transfer the cooled meatballs and sauce to a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible before sealing. Label the container with the date and freeze for up to 2 to 3 months.
Make-Ahead Freezer MeatballsPrepare and shape the meatballs according to the recipe, then, place them in a single layer on a baking sheet lined with parchment paper. Transfer the baking sheet to the freezer for 1 to 2 hours, or until the meatballs are firm and completely frozen.
To store the frozen meatballs, transfer them to a freezer-safe bag or airtight container. Label the bag with the date and freeze for up to 3 months.
When you’re ready to use them, allow the frozen meatballs to thaw safely in the refrigerator overnight. Then, follow the recipe directions to cook the meatballs.
More Meatball Recipes You’ll Love* Homemade Spaghetti and Meatballs * Turkey Parmesan Meatballs * One Pot Spaghetti and Meatballs * Turkey Meatball Subs * Slow Cooker Chicken Parmesan Meatballs
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PrintItalian MeatballsThis recipe for Italian Meatballs combines lean ground beef and Italian sausage with a special method that results in the most flavorful meatballs with the best texture. Perfect for pasta, subs, or all on their own!Course Main CourseCuisine ItalianPrep Time 20 minutes minutesCook Time 20 minutes minutesTotal Time 40 minutes minutesServings 24 meatballsCalories 200kcalAuthor Valerie BrunmeierIngredients 2 slices white sandwich bread crusts removed and cut into ¼-inch cubes (I used Oroweat Potato Bread) * ½ cup milk * 1 teaspoon Worcestershire sauce * ½ teaspoon kosher salt * ½ teaspoon pepper * ⅓ cup grated yellow onion * 1 teaspoon minced garlic * 1 pound 93% lean ground beef * 1 pound ground Italian sausage hot or mild * 2 large eggs * ½ cup grated parmesan * ½ scant cup Italian parsley loosely packed and finely chopped * 48 ounces marinara sauce Optional for Serving 1 pound dry pasta I used mezze rigatoni (short rigatonti) * Grated Parmesan * Fresh basil torn or chopped Instructions Line a large rimmed baking sheet with foil and coat the foil with nonstick cooking spray. Set it aside. * In a large bowl, mash the bread and milk together with a fork until it forms a thick paste. Add the salt, pepper, Worcestershire sauce, onion and garlic and stir to combine. Crumble the beef and sausage over the mixture then add the remaining meatball ingredients. Gently combine with a wooden spoon, then work with your hands, just until combined. * Using a large cookie scoop or a 1 tablespoon measuring spoon, scoop about 2 tablespoons of meatball mixture and use your hands to form it into a neat ball. Set the meatball down on the prepared baking sheet and repeat to form the remaining meatballs. Rinse your hands with water, as needed throughout the process to prevent the meatball mixture from sticking. * With a rack set in the top one-third of the oven, turn the oven to BROIL. Transfer the baking sheet to the oven and broil for about 3 minutes, or until the tops of the meatballs are nicely browned. Remove the baking sheet from the oven and use kitchen tongs to flip the meatballs. Return them to the oven for an additional 2 to 3 minutes to brown the other side. Remove from the oven. * Pour the pasta sauce into a Dutch oven and set over MEDIUM-LOW heat. Add the meatballs and bring the mixture to a low simmer. Reduce heat to LOW and simmer for about 10 to 15 minutes, or until the sauce is warmed and the meatballs are cooked through to an internal temperature of a minimum of 160 degrees F when tested with an instant read meat thermometer. * To serve with pasta, boil 1 pound of your pasta of choice in salted water 1 minute shy of the package directions. Drain well and pour the pasta into the pot with the meatballs and sauce. Garnish with a little torn fresh basil leaves, if desired. Serve with Parmesan cheese. NotesThis recipe yields 24 2-inch meatballs.StorageRefrigerator: Transfer the meatballs and sauce into an airtight container or a sealable food storage bag. Store in the refrigerator for up to 3 to 4 days.Freezer: For longer storage, transfer the cooled meatballs and sauce to a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible before sealing. Label the container with the date and freeze for up to 2 to 3 months.Make-Ahead Freezer Meatballs*Prepare and shape the meatballs according to the recipe, then, place them in a single layer on a baking sheet lined with parchment paper. Transfer the baking sheet to the freezer for 1 to 2 hours, or until the meatballs are firm and completely frozen.To store the frozen meatballs, transfer them to a freezer-safe bag or airtight container. Label the bag with the date and freeze for up to 3 months.When you’re ready to use them, allow the frozen meatballs to thaw safely in the refrigerator overnight. Then, follow the recipe directions to cook the meatballs.NutritionServing: 1meatball | Calories: 200kcal | Carbohydrates: 18g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 393mg | Potassium: 260mg | Fiber: 1g | Sugar: 2g | Vitamin A: 171IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mgMore Italian Recipes Baked Rigatoni with Meat Sauce Italian Stuffed Peppers Slow Cooker Chicken Cacciatore Easy Homemade Spaghetti Sauce
This Golden Yam Cake has an extremely moist and delicate texture and is topped with a simple powdered sugar icing. This unique cake is one of the most requested desserts in my kitchen!
Looking for more fall-inspired cakes? You’ll want to try my Sweet Potato Bundt Cake and Pumpkin Chocolate Chip Cake.
Although I bake this Yam Cake all through the year, I especially love to bake it as soon as we start seeing the first signs of fall. It’s super easy to make and a great alternative to the traditional pumpkin desserts you typically see at this time of year.
Don’t fear the yam! It does something really amazing to this cake and I’ve never had anyone try it that didn’t love it. I realize that the thought of uncooked, shredded yam baked into a cake might seem odd, but you’re just going to have to trust me on this.
Cakes baked in a 13- x 9-inch dish, like this one, are an awesome choice for entertaining. This recipe creates a low profile, single layer cake that is easy to transport and can be sliced in varying sizes to serve a good sized group.
There’s something sweet, simple, and old-fashioned about the look and taste of Yam Cake that I adore. Give it a try at your next gathering and you’ll see what I mean.
Table of contents Ingredient Notes * Yams vs, Sweet Potatoes * How to Make Yam Cake * Storage Tips Ingredient Notes Wet ingredients: Softened butter, light brown sugar, granulated sugar, large eggs, and pure vanilla extract * Dry ingredients: All-purpose flour, baking powder, and salt. * Yam: A small, red-skinned yam, peeled and shredded. See below for more details. * Icing: Powdered sugar, softened butter, and 2% or whole milk.
Yams vs, Sweet PotatoesAre yams the same as sweet potatoes? This question arises with every recipe I share involving these tasty, red-skinned root veggies. At some point in history when the red-skinned, super sweet, orange fleshed variety of sweet potatoes came about, the term “yam” started being used by sellers. Although, technically it may be a sweet potato, the term stuck and there’s no getting rid of it. And, I’m completely fine with that. Depending on the recipe, I use the names interchangeably as well. And, since this a nostalgic, old-timey cake, yam seems suitable here.
I had to chuckle out loud on a recent shopping trip when the sign read “Red-Skinned Yams/Sweet Potatoes”. They’re covering all the bases!
So Yam Cake it is. Yes ma’am. I’m going with yam.
Just be sure to pick up the red-skinned variety which has a vibrant orange colored flesh and a sweeter taste than lighter skinned sweet potatoes and watch the quick video in the recipe card below see the yam in action.
How to Make Yam Cake1. Mix the Wet Ingredients: In a large bowl, use an electric mixer to cream together the butter, brown sugar, and granulated sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. 2. Whisk the Dry Ingredients: In a separate bowl combine the flour, baking powder, and salt. 3. Combine: Use a spoon to stir the dry mixture into the batter just until blended. 4. Add the Yam: Fold in the shredded yam. Spread the batter evenly in a greased baking dish.
- Bake: Transfer the cake to a preheated 350 degree oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool slightly before icing.
- Make the Icing: With your hand mixer, mix together the powdered sugar, butter, and milk until smooth.
- Ice the Cake: Spread the icing over the cake while it’s still warm.
Storage TipsRoom Temperature: Cover the bakig dish with plastic wrap or foil and store the cake at room temperature for up to 2 days.
Refrigerate: This is a very moist cake, so if you’d like to keep it fresh longer, transfer the covered baking dish to the refrigerator and it will stay fresh for up to 3 to 5 days.
Freezer: Wrap the whole unfrosted cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw at room temperature before icing and serving.
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PrintGolden Yam CakeThis Golden Yam Cake has an extremely moist and delicate texture and is topped with a simple powdered sugar icing. This unique cake is one of the most requested desserts in my kitchen!Course DessertCuisine AmericanPrep Time 15 minutes minutesCook Time 30 minutes minutesTotal Time 45 minutes minutesServings 12 servingsCalories 464kcalAuthor Valerie BrunmeierIngredientsCake 1 cup butter softened * ¾ cup light brown sugar packed * ¾ cup granulated sugar * 4 large eggs * 2 teaspoons pure vanilla extract * 1 ½ cups all-purpose flour * 1 teaspoon baking powder * ½ teaspoon salt * 1 small red-skinned yam peeled and shredded (approximately 2 cups) Icing 1 ½ cups powdered sugar * 3 tablespoons butter softened * 3 tablespoons milk Instructions Preheat the oven to 350 degrees F. Coat a 9- x 13-inch baking dish with nonstick cooking spray. * In a large bowl, use an electric mixer to cream together the butter, brown sugar, and granulated sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. * In a separate bowl, whisk together the flour, baking powder, and salt. Use a spoon to stir the dry mixture into the batter just until blended. Fold in the shredded yam. Spread the batter evenly in the prepared baking dish. * Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool slightly for 5 to 10 minutes before icing. * Using a hand mixer, combine the powdered sugar, butter, and milk until smooth. Spread over the cake while still warm. VideoNutritionCalories: 464kcal | Carbohydrates: 54g | Protein: 9g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 119mg | Sodium: 347mg | Potassium: 597mg | Fiber: 2g | Sugar: 33g | Vitamin A: 837IU | Vitamin C: 7mg | Calcium: 198mg | Iron: 1mgMore Cake Recipes Sweet Potato Bundt Cake Pumpkin Roll Cake Pumpkin Chocolate Chip Cake Gingerbread Cake This post was originally published on September 18, 2011. It has been udpated with new text and images.*
Frozen ravioli straight from the freeer is layered with meat sauce and mozzarella cheese and baked to create this easy Baked Ravioli. A no fuss recipe for your busy day dinner collection!
Just like my One-Pot Spaghetti and Meatballs, this recipe makes use of a short list of pantry staples to get dinner on the table quick!
This is one of those recipes that makes you reevaluate your approach to weeknight cooking.
I threw this Baked Ravioli together one night a very long time ago to feed my hungry tribe of boys and it went over like gangbusters. And, it’s so gosh darned effortless! There have been meals I’ve labored over that required SO much more effort that were received with equal enthusiasm by these guys.
So, heed my words. When you’re stressed, over-worked, over stimulated, and just plain maxed out, please give yourself a break and get this Baked Ravioli on your menu!
This casserole is exceptionally easy to make since it starts with a bag of frozen cheese ravioli. They’re layered in a dish with an easy meat sauce and cheese and baked in the oven until it becomes a bubbling casserole of pasta goodness. The cool part is that the ravioli goes in the dish frozen. There is no need to thaw or cook it first. Easy, peasey.
Table of contents Ingredient Notes * How to Make Baked Ravioli * Storage Tips * Serving Suggestions Ingredient Notes Marinara sauce: I’ve been loving Mutti Marinara Sauce (love all of their flavors) and Rao’s Marinara Sauce. Any brand of sauce you like will work great in this recipe. * Italian sausage: A couple of links of mild or hot Italian sausage. * Frozen ravioli: A bag of frozen ravioli straight from the freezer. There’s no need to thaw it in advance. * Cheese: Shredded part-skim mozzarella and shredded Parmesan cheese. * Fresh basil: To add color and a pop of fresh flavor to the baked casserole.
How to Make Baked Ravioli1. Coat a 13- x 9-inch baking dish with nonstick cooking spray then add a layer of marinara sauce. 2. Remove the casings from the sasuage links and add them in a large skillet coated with nonstick spray. Cook, stirring to break up the sausage, until browned and cooked through. Drain off any excess grease from the skillet and add the remaining marinara sauce from the jar to the skillet. Reduce the heat and simmer for a couple of minutes to blend the flavors.
- Arrange half of the frozen ravioli in a single layer over the sauce in the baking dish.
- Top with half the meat sauce.
- Sprinkle half of the mozzarella cheese over the top.
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Repeat the layers once, ending with the remaining mozzarella cheese. Sprinkle with Parmesan cheese.
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Spray the bottom side of a sheet of aluminum foil with nonstick cooking spray (so it won’t stick to the melted cheese) and place it, oiled side down, over the casserole. Transfer it to the oven to bake for 45 minutes.
- Remove the foil then bake, uncovered, until bubbly and hot in the center. Remove from the oven and allow it to rest for a bit, then garnish with basil and serve.
Storage TipsTransfer leftovers to an airtight container and refrigerate for up to 3 to 4 days. Reheat in the microwave, just until heated through.
Serving SuggestionsKeep it simple and toss a green salad and slice a baguette to complete this easy meal. If you want to expend just a little more effort (but still keep it very easy) serve Baked Ravioli with Sautéed Green Beans and some Cheater Garlic Bread.
Check out my entire collection of salad recipes and side dish recipes for more ideas!
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PrintBaked RavioliFrozen ravioli straight from the freeer is layered with meat sauce and mozzarella cheese and baked to create this easy Baked Ravioli. A no fuss recipe for your busy day dinner collection!Course Main Course, PastaCuisine ItalianPrep Time 15 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 15 minutes minutesServings 6 servingsCalories 713kcalAuthor Valerie BrunmeierIngredients 24 ounces marinara sauce * 2 links mild Italian sausage approximately 1/2 pound * 24 to 26 ounces frozen cheese ravioli (do not thaw) * 2 cups shredded part-skim mozzarella * ¼ cup shredded Parmesan cheese * 2 tablespoons chopped fresh basil Instructions Preheat oven to 350 degrees F. Coat the bottom of a 13- x 9-inch baking dish with nonstick cooking spray. * Spread ¾ cup of the marinara sauce across the bottom of the prepared baking dish. Set aside. * Coat a large skillet with nonstick cooking spray and place it over MEDIUM heat. Remove and discard the sausage casings and add the sausage to the skillet. Cook, stirring to break up the sausage, until browned and cooked through. Drain off any excess grease from the skillet and return it to the heat. Add the remaining marinara sauce from the jar to the skillet and stir to combine it with the sausage. Reduce the heat to LOW and simmer for 2 minutes to blend the flavors. * Arrange half of the frozen ravioli in a single layer over the layer of sauce in the baking dish. Top with half the meat sauce and half of the mozzarella cheese. Repeat the layers once, ending with the remaining mozzarella cheese. Sprinkle with Parmesan cheese. * Spray the bottom side of a sheet of aluminum foil with nonstick cooking spray (so it won't stick to the melted cheese) and place it, oiled side down, over the casserole. Seal tightly and transfer it to the oven to bake for 45 minutes. Remove the foil and return to the oven to bake, uncovered, for an additional 5 to 10 minutes or until bubbly and hot in the center. Remove from the oven and allow it to rest for 5 to 10 minutes. Garnish with chopped basil and serve. NutritionCalories: 713kcal | Carbohydrates: 55g | Protein: 34g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 117mg | Sodium: 1747mg | Potassium: 570mg | Fiber: 5g | Sugar: 8g | Vitamin A: 251IU | Vitamin C: 1mg | Calcium: 382mg | Iron: 14mgMore Easy Pasta Recipes Meaty Tortellini Skillet Summer Shrimp Scampi Lazy Lasagna Casserole Creamy Beef and Shells This post was originally published on May 27, 2014. It has been updated with new text and images.
Pork shoulder roast cooks low and slow in a garlicky, citrusy mojo sauce to create this tender Slow Cooker Cuban Pork. This mostly hands off recipe makes it easy to create this flavorful shredded pork.
For an easy Cuban-style meal you can make any night of the week, serve it over rice with Easy Cuban Black Beans.
If you’ve not had the pleasure of eating Cuban food, this easy Cuban pork recipe is a fabulous introduction. It’s tender, savory, and includes an aromatic blend of dried spices combined with citrus juice. If you’re not a fan of spicy food, you’re in luck. Cuban pork is typically quite mild but loaded with great flavor.
Authentic Cuban pork is typically marinated and roasted in the oven, but with my kitchen under construction, that’s not happening. If you can’t, or don’t want to, turn on the oven, your trusty slow cooker makes easy work of rendering a pork roast fall apart tender and it will require just a brief bout under the broiler at the end to add some roasted goodness. I use this same method for my Carnitas and it works like a charm.
There’s no need to marinate the pork in advance. As it slow cooks for 6 to 8 hours immersed in the herby, citrus-based mojo sauce, it will naturally soak up plenty of flavor.
Table of contents Ingredient Notes * Prep the Pork Roast * Make the Mojo Sauce * Slow Cook the Cuban Pork in Mojo Sauce * Shred and Brown the Pork * Serving Suggestions * Storage Tips Ingredient Notes Pork roast: You’ll need a 4 1/2 to 5 pound boneless pork shoulder. You may also find this cut sold as a pork butt roast. * Cilantro: Adds herbilous goodness to the mojo sauce. I like to remove the thicker end of the stems by just snapping them off around the middle of the stalks. * Garlic: A good amount of minced garlic is a necessity for a good mojo sauce. * Jalapeño: Seeded and chopped into big pieces. Cuban food is not very spicy – a seeded jalapeñowill add flavor and very little heat. * Seasoning: Ground cumin, dried oregano, kosher salt, and freshly ground black pepper. * Citrus: Fresh juice from oranges and limes. * Oil: Extra virgin olive oil.
Prep the Pork Roast1. Cut the pork roast down into large chunks to help it cook more quickly and evenly. 2. Trim the excess fat from around the edges of each piece the best you can. This cut is very well marbled will typically have a pretty nice layer of fat on one side that should be easy to trim with a sharp knife. You won’t get it all and that’s okay!
Make the Mojo Sauce1. Place the cilantro, garlic, jalapeño, seasoning, oil and citrus juices in a food processor or blender. 2. Process until smooth to create your mojo sauce.
Slow Cook the Cuban Pork in Mojo Sauce1. Place the chunks of pork in the slow cooker and pour the mojo sauce over the top. 2. Cover and cook on Low for 6 to 8 hours or on High for 4 to 6 hours, until the meat is tender enough to shred with a fork.
Shred and Brown the Pork1. Transfer the chunks of pork to a large rimmed baking sheet and lightly shred them with two forks. Remove and discard any large fat deposits that should easily separate from the meat. Use a spoon to drizzle some of the liquid from the slow cooker over the pork to moisten it. 2. Place the baking sheet under the broiler for 2 to 3 minutes, or until browned and crisped to your liking. Remove from the oven. If the pork seems dry at all, drizzle with more of the liquid.
Serving SuggestionsCuban Pork Bowls: Serve the shredded pork over a bed of Cilantro Lime Rice or simply cooked white rice. Top with Easy Cuban Black Beans and a drizzle of extra mojo sauce. You can add any additional toppings to your bowls that you love – avocado slices, pickled red onions, a dollop of sour cream – it’s all good!
Cuban Sandwiches: Use this shredded Cuban Pork along with deli ham, pickles, Swiss cheese and mayo-mustard spread to make my version of a Cubano. I like to use my panini press for a crispy, melty finish.
Tacos: Use soft corn tortillas and fill them with the pork, topped with fresh pico de gallo, crumbled queso fresco or cotija cheese, and a squeeze of lime.
Cuban Pork Nachos: Layer crispy tortilla chips with melted cheese, shredded Cuban pork, Easy Cuban Black Beans, and jalapeños. Drizzle with sour cream and guacamole for an easy dinner or irresistible game day snack.
Storage TipsRefrigerate: Transfer the shredded Cuban pork and enough mojo sauce to keep it moist to an airtight container and refrigerate it for up to 3 to 4 days.
Freeze: Portion the Cuban pork and mojo sauce between freezer-safe containers or plastic food storage bags and freeze for up to 2 to 3 months. Thaw the frozen pork safely in the refrigerator overnight before reheating.
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PrintSlow Cooker Cuban PorkPork shoulder roast cooks low and slow in a garlicky, citrusy mojo sauce to create this tender Slow Cooker Cuban Pork. This mostly hands off recipe makes it easy to create this flavorful shredded pork.Course Main CourseCuisine CubanPrep Time 20 minutes minutesCook Time 6 hours hoursTotal Time 6 hours hours 20 minutes minutesServings 8Calories 371kcalAuthor Valerie BrunmeierIngredients 4.5 to 5 pound boneless pork shoulder (Boston butt roast) trimmed of as much fat as possible For the Mojo Sauce 2 tablespoons extra virgin olive oil divided * 15 to 20 sprigs cilantro thick stems removed (just snap them off around the middle) * 1 tablespoon minced garlic * ½ or 1 whole jalapeño pepper seeded and chopped into big pieces * 1 tablespoon cumin * 1 tablespoon dried oregano * 2 teaspoons kosher salt * 1 teaspoon freshly ground black pepper * ½ cup low-sodium chicken broth * ⅓ cup fresh orange juice from 2 large oranges * ¼ cup fresh lime juice from 2 limes Optional for Serving 1 recipe Easy Cuban Black Beans * 1½ cups long grain white rice prepared with broth in place of water * 3 cups low-sodium chicken or vegetable broth * cilantro leaves and lime wedges Instructions If the pork roast is tied with a string, remove it. Cut the roast into 3 or 4 chunks and trim as much fat as possible around each chunk (you won’t get it all, just trim the obvious fat around edges) and place them into a 6-quart slow cooker. * Place all of the ingredients for the mojo sauce In a food processor or blender and process until smooth. Pour the mojo sauce over the chunks of pork in the slow cooker. * Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 6 hours, until the meat is tender enough to shred with a fork. * Towards the end of the cooking time, preheat the oven to BROIL with a rack set in the center position. * Transfer the chunks of pork to a large rimmed baking sheet and lightly shred them with two forks (leave slightly chunky). Remove and discard any large fat deposits that should easily separate from the meat. Use a spoon to drizzle some of the liquid from the slow cooker over the pork to moisten it and BROIL for 2 to 3 minutes, or until browned and crisped to your liking. Remove from the oven. If the pork seems dry at all, drizzle with more of the liquid. * Serve the pork with Easy Cuban Black Beans and cooked white rice garnished with cilantro leaves and lime wedges, if desired. NutritionCalories: 371kcal | Carbohydrates: 3g | Protein: 58g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 153mg | Sodium: 727mg | Potassium: 1058mg | Fiber: 1g | Sugar: 1g | Vitamin A: 329IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 3mgMore Slow Cooker Recipes Carnitas (Oven or Slow Cooker) Crock Pot Chile Verde Slow Cooker Shredded Mexican Pork with Beans Slow Cooker Asian Pork with Peppers Inspired by Serious Eats
This post was originally published on October 22, 2016. It has been updated with new text and images.
These Easy Cuban Black Beans made with canned beans are a quick, flavorful side dish perfect for busy weeknights. With all the traditional Cuban flavors, this dish comes together in under 30 minutes!
These beans are a really tasty side dish for a variety of meat dishes but I especially love them with my Slow Cooker Cuban Pork.
If you’re not familiar with Cuban black beans, allow me to introduce you.
These unique beans are a staple in Cuban cuisine. They have a rich, slightly smoky flavor, enhanced by a flavorful mix of cumin, oregano, and bay leaf. The beans absorb the flavors of sautéed onions, garlic, and bell peppers while they simmer. A touch of vinegar adds a hint of tanginess and a little sugar helps enhance the sweetness of the bell peppers and create the unique flavor profile.
Traditional recipes for Cuban-style beans will typically start with dry beans which requires a good amount of advance planning. Don’t get me wrong, I love cooking dry beans from scratch, however on a typical weeknight, it’s just not happening.
This recipe allows you to create Easy Cuban Black Beans with all the traditional flavors that will literally take you under 30 minutes to make!
Table of contents Ingredient Notes * How to Make Easy Cuban Black Beans * Storage and Reheating Tips * Serving Suggestions Ingredient Notes Canned black beans: Pour off most of the liquid from two 15-ounce cans of black beans. Don’t rinse or drain them in a colander, the beans should be very glossy with a little sauce from the can when they go in the pan. * Oil: Extra virgin olive oil. * Vegetables: Diced white or yellow onion, a green bell pepper and jalapeño pepper , seeded and diced, and minced garlic. * Broth: Either low-sodium chicken or vegetable broth for vegetarian Cuban black beans. * Dried seasoning: Oregano, ground cumin, smoked paprika, salt, freshly ground black pepper, and a bay leaf. * Vinegar: Apple cider vinegar. * Sugar: A little granulated sugar. * Optional for serving: Add a pop of color and more flavor with a little cilantro.
How to Make Easy Cuban Black Beans1. Heat the oil in a heavy 12-inch skillet and add the onion, bell pepper, and jalapeno. 2. Saute over medium heat until the vegetables begin to soften, approximately 5 minutes. Add the garlic and cook for 1 minute more. 3. Add the beans, broth, oregano, cumin, paprika, salt, pepper, bay leaf, vinegar, and sugar. 4. Increase the heat to bring the mixture to a low boil, then reduce the heat to low and simmer, stirring occasionally, until the mixture thickens and the flavors blend, about 15 minutes. Remove the bay leaf before serving.
Storage and Reheating TipsRefrigerate: Store the beans in an airtight container in the refrigerator. They will stay fresh for up to 3 to 4 days.
Freeze: For longer storage, freeze the beans in a freezer-safe airtight container or freezer food storage bag. Label with the date, and they’ll keep for up to 3 months. Be sure to leave some space for expansion.
Reheating: Thaw frozen beans in the fridge overnight and reheat them on the stovetop or microwave. Add a splash of water or broth to loosen the consistency while reheating, if needed.
Serving SuggestionsClassic Side Dish: Serve Easy Cuban Black Beans as a traditional side with white rice and a squeeze of lime. The perfect side dish for Easy Chicken Enchiladas or Shredded Beef Enchiladas.
Bowls: Create a Cuban-inspired bowl by pairing the black beans with Cilantro Lime Rice, Sheet Pan Roasted Vegetables, and a protein like Slow Cooker Cuban Pork. They would be a delcious addition to a Chipotle Burrito Bowl in place of plain black beans.
Tacos or Burritos: Swap them for plain black beans in tacos or burritos for some great flavor! They’re delicious wrapped in tortillas with Mexican Shredded Beef, Slow Cooker Green Chile Beef, Carnitas or the delicious shredded chicken from my Crock Pot Chicken Tacos recipe.
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PrintEasy Cuban-Style Black BeansThese Easy Cuban Black Beans use canned beans for a quick, flavorful side dish perfect for busy weeknights. With all the traditional Cuban flavors, this dish comes together in under 30 minutes!Course Side DishCuisine Cuban, LatinPrep Time 5 minutes minutesCook Time 20 minutes minutesTotal Time 25 minutes minutesServings 6Calories 194kcalAuthor Valerie BrunmeierIngredients 30 ounces black beans (2 15-ounce cans) don't rinse – see instruction 1 below * 2 tablespoons extra virgin olive oil * 1 cup diced white or yellow onion * 1 small green bell pepper seeded and diced * 1 jalapeño pepper seeded and diced * 1 teaspoon minced garlic * ½ cup low-sodium chicken or vegetable broth * 2 teaspoons dried oregano * 1 teaspoon ground cumin * ¼ teaspoon smoked paprika * ¼ teaspoon salt * freshly ground black pepper to taste * 1 bay leaf * 1 tablespoon apple cider vinegar * 1 teaspoon sugar Instructions Pour off most of the liquid from each can of the black beans but don’t rinse or drain them in a colander. The beans should be very glossy with a little sauce from the can when they go in the pan. Set aside. * Heat the oil in a heavy 12-inch skillet over MEDIUM heat. Add the onion, bell pepper, and jalapeño, and cook, stirring, until the vegetables begin to soften, approximately 4 to 5 minutes. Add the garlic and cook for 1 minute more. Add the beans, broth, oregano, cumin, paprika, salt, pepper, bay leaf, vinegar, and sugar. Increase the heat to bring the mixture to a low boil, then reduce the heat to LOW and simmer, stirring occasionally, until the mixture thickens and the flavors blend, about 15 minutes. * Remove the pan from the heat, remove the bay leaf, and serve. NutritionCalories: 194kcal | Carbohydrates: 28g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 650mg | Potassium: 540mg | Fiber: 11g | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 19mg | Calcium: 73mg | Iron: 3mgMore Easy Bean Recipes Easy Red Beans and Rice with Sausage Instant Pot Mexican Pinto Beans Spicy Baked Beans Slow Cooker Shredded Mexican Pork with Beans This post was originally published October 22, 2016. It has been updated with new text and images.
This recipe transforms ground beef into flavorful Italian Hamburger Steaks with marinara and melted mozzarella cheese. Perfect for a quick weeknight dinner, these savory patties are easy to make and super kid-friendly!
I think of this recipe as an Italian-inspired version of my Homemade Salisbury Steak recipe. Easy weeknight comfort food.
A simply seasoned ground beef mixture is formed into oblong patties, seared, and baked with pasta sauce and cheese to create these Italian-inspired hamburger steaks. They’re loaded with comfort and the familiar flavors that my family loves.
This easy pantry staple recipe is precisely the type of dinner that was on repeat in my kitchen when our boys were school age. It calls for ingredients that I almost always have on hand, so I can literally add it to my menu at the last minute.
When you’re feeding a family, you can never have enough easy ground beef recipes like this one. More favorites like my Ground Beef Pasta Skillet, Easy Homemade Spaghetti Sauce, and Meaty Tortellini Skillet make a home cooked meal possible on busy weeknights.
Table of contents Ingredient Notes * How to Make Italian Hamburger Steaks * Serving Suggestions * Storage and Reheating Tips Ingredient Notes Fresh produce: Finely diced yellow onion and minced garlic. * Oil: A little olive oil for sautéing the onion and garlic. * Egg: A large egg helps to bind the hamburger mixture. * Bread crumbs: Seasoned panko bread crumbs. * Marinara sauce: Your favorite store-bought or homemade marinara sauce. * Dry seasonings: Italian seasoning, salt, and freshly ground black pepper. * Ground beef: 93% lean ground beef. * Cheese: Shredded part-skim mozzarella cheese. * Optional garnish and for serving: A little minced fresh basil or parsley is a nice garnish for a pop of color and more flavor. A little grated Parmesan is a nice way to finish them off when serving.
How to Make Italian Hamburger Steaks1. In a large nonstick skillet, cook the onion in olive oil until tender. Add the garlic and cook until fragrant. Remove the skillet from the heat and set it aside. 2. In a large bowl, whisk the egg, then add the bread crumbs, part of the marinara sauce, Italian seasoning, salt and pepper and mix to combine. 3. Crumble the beef over the mixture and then scrape the onions from the skillet into the bowl. 4. Mix the ingredients until well combined.
- Shape the hamburger mixture into six oblong patties and using the same pan, cook them until nicely browned and partially cooked through. If your pan is not large enough, cook the patties in batches.
- Transfer the partially cooked patties to a 13-x 9-inch baking dish.
- Top each patty neatly with the remaining marinara sauce.
- Divide the shredded mozzarella between the patties and bake in a preheated 375 degree F oven until the cheese has melted and the beef patties are cooked through to an internal temperature of at least 165 degrees F.
If your large skillet is oven-safe and big enough to hold all of the ground beef patties, there’s no need to transfer them to a baking dish. Just top them with marinara and cheese and transfer the pan to the oven to finish the cooking process.
Make-Ahead TipMix the ground beef mixture and form the steak patties in advance. Place them in a dish, cover it with foil, and refrigerate them overnight for an easy dinner the next day. Cook the patties within 24 hours of refrigerating.
Serving SuggestionsGarnish: I like to garnish these Italian Hamburger Steaks with a little fresh parsley or basil for a pop of color and some bright flavor. You can also set out a little grated Parmesan cheese for serving, if you’d like.
Potatoes or Rice: Bulk up this meal by serving it with Buttermilk Mashed Potatoes, Cheddar Mashed Potatoes, or classic Parsley Potatoes. My favorite rice recipe of all time, my Almond Rice Pilaf, would also work really well.
Pasta: Since you’ll have a little leftover marinara sauce, you can toss it with your favorite cooked pasta for a substantial side dish. We also love my Easy Parmesan Noodles with this meal.
Salad or Veggies: Toss a Simple Italian Salad for a fresh side. Simply Sautéed Green Beans or broccoli would also be a great way to complete this meal.
Storage and Reheating Tips Storage: Place the hamburger steaks in an airtight container, separating layers with parchment paper to prevent sticking. Refrigerate for up to 3-4 days or freeze for up to 2 months in a freezer-safe container. Thaw them overnight in the fridge before reheating, * Reheating:* Cover with foil and reheat in the oven at 350 degrees F for 10 to 15 minutes. You can add extra sauce and cheese, if you’d like, and cook them just until warmed through. Or, microwave 1-minute intervals, covered, to prevent them from drying out.
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PrintItalian Hamburger SteaksThis recipe transforms ground beef into flavorful Italian Hamburger Steaks with marinara and melted mozzarella cheese. Perfect for a quick weeknight dinner, these savory patties are easy to make and super kid-friendly!Course Main CourseCuisine American, ItalianPrep Time 10 minutes minutesCook Time 22 minutes minutesTotal Time 32 minutes minutesServings 6Calories 308kcalAuthor Valerie BrunmeierIngredients 1 tablespoon olive oil or as needed * ½ cup finely diced yellow onion * 1 teaspoon minced garlic * 1 large egg * ⅓ cup seasoned panko bread crumbs * 1 cup marinara sauce divided * 1 teaspoon Italian seasoning * ¼ teaspoon salt * Freshly ground black pepper to taste * 1 ½ pounds 93% lean ground beef * 1 cup shredded part-skim mozzarella cheese Optional Garnish Fresh basil or parsley minced * grated Parmesan for serving Instructions In a large nonstick skillet, heat the olive oil over MEDIUM-LOW heat. Add the onion and cook, stirring occasionally, for 2 to 3 minutes, or until tender (reduce heat if onion begins to burn). Add the garlic and cook about 30 seconds more. Remove the skillet from the heat and set it aside. * In a large bowl, whisk the egg, then add the bread crumbs, ⅓ cup marinara sauce, Italian seasoning, salt and pepper and mix to combine. Crumble the beef over the mixture and then scrape the onions from the skillet into the bowl. Mix well and shape into six oblong patties – mine were about 4-inch long and 1-inch thick. * Preheat oven to 375 degrees F. * Place the same skillet (with oil residue), over MEDIUM-HIGH heat. If the pan is dry, add a little additional oil and when hot, add half the patties, leaving a little space in between. Cook for several minutes on each side, or until nicely browned and partially cooked through. Transfer the browned, partially cooked patties to a 13-x 9-inch baking dish and repeat to brown the remaining patties. Top each patty neatly with the remaining ⅔ cup marinara sauce and the shredded mozzarella. * Transfer to the preheated oven and bake for 15 minutes or until the cheese has melted and the beef patties are cooked through to an internal temperature of at least 165 degrees F. Remove from the oven and garnish with fresh basil or parsley, if using. Let them rest for 5 minutes before serving. NutritionCalories: 308kcal | Carbohydrates: 7g | Protein: 29g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 516mg | Potassium: 543mg | Fiber: 1g | Sugar: 2g | Vitamin A: 312IU | Vitamin C: 4mg | Calcium: 185mg | Iron: 3mg PrintItalian Hamburger SteaksThis recipe transforms ground beef into flavorful Italian Hamburger Steaks with marinara and melted mozzarella cheese. Perfect for a quick weeknight dinner, these savory patties are easy to make and super kid-friendly!Course Main CourseCuisine American, ItalianPrep Time 10 minutes minutesCook Time 22 minutes minutesTotal Time 32 minutes minutesServings 6Calories 309kcalAuthor Valerie BrunmeierIngredients 1 tablespoon olive oil or as needed * ½ cup finely diced yellow onion * 1 teaspoon minced garlic * 1 large egg * ⅓ cup seasoned panko bread crumbs * 1 cup marinara sauce divided * 1 teaspoon Italian seasoning * ¼ teaspoon salt * Freshly ground black pepper to taste * 1 ½ pounds 93% lean ground beef * 1 cup shredded part-skim mozzarella cheese Optional Garnish Fresh basil or parsley minced * grated Parmesan for serving Instructions In a large nonstick skillet, heat the olive oil over MEDIUM-LOW heat. Add the onion and cook, stirring occasionally, for 2 to 3 minutes, or until tender (reduce the heat if the onion begins to burn). Add the garlic and cook about 30 seconds more. Remove the skillet from the heat and set it aside. * In a large bowl, whisk the egg, then add the bread crumbs, ⅓ cup marinara sauce, Italian seasoning, salt and pepper and mix to combine. Crumble the beef over the mixture and then scrape the onions from the skillet into the bowl. Mix well and shape into six oblong patties, each about 4-inches long and 1-inch thick. * Preheat oven to 375 degrees F. * Place the same skillet (with oil residue), over MEDIUM-HIGH heat. If the pan is dry, add a little additional oil and when hot, add half the patties, leaving a little space in between. Cook for 2 to 3 minutes on each side, or until nicely browned and partially cooked through. Transfer the browned, partially cooked patties to a 13-x 9-inch baking dish and repeat to brown the remaining patties. Top each patty neatly with the remaining ⅔ cup marinara sauce and the shredded mozzarella. * Transfer the baking dish to the preheated oven and bake for 15 minutes or until the cheese has melted and the beef patties are cooked through to an internal temperature of at least 165 degrees F. Remove from the oven and garnish with fresh basil or parsley, if using. NutritionCalories: 309kcal | Carbohydrates: 7g | Protein: 29g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 518mg | Potassium: 545mg | Fiber: 1g | Sugar: 2g | Vitamin A: 318IU | Vitamin C: 4mg | Calcium: 185mg | Iron: 3mgMore Easy Ground Beef Recipes Ground Beef Pasta Skillet Homemade Salisbury Steak Cheesy Skillet Tortellini with Meat Sauce Ground Beef Chili
Golden and crispy on the outside and irresistibly tender on the inside – these Crispy Smashed Potatoes are a delicious potato side dish. Smashed baby potatoes are roasted on a baking sheet in the oven with fresh herbs and Parmesan cheese until crispy.
Potatoes have always been a go-to side dish on my menus. When my boys were younger, Crispy Oven Baked Fries were on the menu almost every week. Cheddar Mashed Potatoes and Broccoli Cheese Mashed Potatoes were also big family favorites.
But every now and then I get bored and feel the need to mix things up a little. That’s where these Crispy Smashed Potatoes come in. They are delicious, golden, crispy bites of goodness and a fun departure from ordinary potato side dish recipes.
They’re also super versatile and guaranteed family-friendly.
Table of contents Ingredients and Substitutions * How to Make Crispy Smashed Potatoes * Storage and Reheating Tips * Serving Suggestions Ingredients and Substitutions Potatoes: You’ll need a dozen baby yellow or red potatoes. For this recipe, I prefer the yellow variety because they’re so gosh darn creamy and delicious, but red works very well too. * Oil: A little extra virgin olive oil. * Seasoning: Simply season the potatoes with salt and freshly ground black pepper or substitute your favorite all-purpose seasoning, like Lawry’s Seasoned Salt. * Cheese: The base recipe calls for grated Parmesan cheese but these potatoes are delicious with softer cheeses like cheddar and smoked gouda. If you’re using a softer cheese, add it towards end of baking time. * Fresh herbs: I like to add a touch of fresh herbs, but not too much. I want the main flavor to come from the potatoes and Parmesan and the herbs should just lightly accent that flavor. I’ve done them with both thyme and rosemary and will use whatever I have on hand. You can absolutely substitute dry herbs (see recipe below) if you don’t have fresh on hand.
How to Make Crispy Smashed PotatoesBefore smashing the potatoes, you need to boil them until tender. Just boil the unpeeled potatoes in a large pot of salted water until they are tender when pierced with the tip of a sharp knife.
- Set the potatoes on a baking sheet, in rows with a little space in between.
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To smash them I used my potato masher but any clean, flat surface will work. The bottom of a glass, coffee cup, etc. Just smash them lightly so that they spread out, but keep them intact.
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Season the smashed potatoes with a little salt and pepper, drizzle with olive oil, and sprinkle with Parmesan and fresh herbs.
- Pop the baking sheet in a preheated 450 degree F oven and roast the potatoes for 20 to 25 minutes until golden and crisp around the edges.
Storage and Reheating TipsRefrigerate: Store the potatoes in an airtight container or resealable bag and refrigerate for up to 3 to 4 days.
Freeze: For longer storage, lay the potatoes in a single layer on a baking sheet and freeze for about an hour, then transfer to a freezer-safe bag or container and freeze for up to 2 months.
Reheating: The best way to reheat these potatoes so they retain their crispiness is on a baking sheet in the oven preheated to 400 degrees F. Bake them for about 10 minutes or until heated through and crisp. You can also reheat them in an air fryer at 375 degrees F for 5 to 7 minutes. Or, if you’re in a hurry, a couple of minutes in the microwave will work, but they will not be as crispy.
Serving SuggestionsCrispy Smashed Potatoes go well with any main dish that you would typically serve with mashed potatoes. They are absolutely lovely with an entree that includes gravy like Cream of Mushroom Pork Chops, Eye of Round Roast Beef, or Homemade Salisbury Steak.
Serve them with sandwiches and wraps instead of French fries with ketchup for dipping. Honestly, they are so irresistible I could just pick them up and eat them all by themselves!
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PrintCrispy Parmesan Smashed PotatoesGolden and crispy on the outside and irresistibly tender on the inside – these Crispy Smashed Potatoes are a delicious potato side dish. Smashed baby potatoes are roasted on a baking sheet in the oven with fresh herbs and Parmesan cheese until crispy.Course Side DishCuisine AmericanPrep Time 20 minutes minutesCook Time 25 minutes minutesTotal Time 45 minutes minutesServings 4Calories 475kcalAuthor Valerie BrunmeierIngredients 12 baby potatoes yellow or red * 1 tablespoon salt plus additional to taste * extra virgin olive oil as needed * freshly ground black pepper to taste * ¼ cup grated Parmesan cheese * 2 teaspoons chopped fresh thyme or rosemary or 1 teaspoon dried herbs Instructions Place unpeeled potatoes in a large pot and add water until covered by about 1-inch. Add 1 tablespoon of salt. Place the pot over HIGH heat, cover, and bring to a boil. Reduce heat slightly to keep the potatoes at a low boil for about 15 minutes, or until tender when pierced with a sharp knife (but not falling-apart tender). * Meanwhile, preheat oven to 450 degrees F and coat a large rimmed baking sheet with nonstick cooking spray. Drain and transfer potatoes to the prepared baking sheet, about 1-inch apart. Use a potato masher or the flat bottom of a clean glass to smash the potatoes down lightly, spreading them out but keeping them intact. Sprinkle with a little salt and pepper, drizzle with olive oil, sprinkle with Parmesan, and sprinkle with a little thyme or rosemary. * Roast in a preheated oven for 20 to 25 minutes or until browned and crispy. NotesTry using seasoned salt instead of salt and pepper. Also delicious with different cheeses – cheddar, smoked gouda, etc. If using a softer cheese, add it towards end of baking time.NutritionCalories: 475kcal | Carbohydrates: 102g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 1955mg | Potassium: 2907mg | Fiber: 11g | Sugar: 8g | Vitamin A: 146IU | Vitamin C: 57mg | Calcium: 137mg | Iron: 5mgMore Potato Recipes Crispy Oven Baked Fries Greek Potatoes Parsley Potatoes Lemon Garlic Roasted Potatoes This post was originally published on October 1, 2015. It has been updated with new text and images.
This homemade Ground Beef Chili is loaded with classic flavor. It’s an easy, comforting meal that’s perfect for game day entertaining.
I love to serve this chili with a slice of Mexican Cornbread, warm from the oven.
My husband is hooked on the chili from a little diner near us. It’s a classic red chili with ground beef and beans and a mild blend of chili seasonings. They serve it topped with cheese and onions with saltines on the side for dipping and the whole experience is something he craves over and over again.
This Ground Beef Chili recipe is my attempt to replicate the familiar, somewhat nostalgic flavor in the diner chili. And, I think I nailed it!
The secret is in the ingredient list, which is quite different than the ingredients for my Turkey Chili or Halftime Chili. I’ve already made this chili 4 or 5 times for dinner and I will definitely be doubling it up for a crowd watching football in the future.
Table of contents Ingredient Notes * How to Make Ground Beef Chili * Chili Consistency Tips * Serving Suggestions * Storage Tips Ingredient Notes Ground beef: I use 90% lean ground beef. If you use a fattier beef, just be sure to drain off the excess grease the best you can. * Beans: Canned kidney beans and pinto beans. You can substitute any beans you’d like (black beans are always a great choice) but I think this is the most classic combo. * Produce: Yellow onion and minced garlic. Green bell pepper is an important piece of the flavor profile for this recipe. If you subtstitute red bell pepper, it will still be delicious but it won’t be the same. * Tomatoes: Canned crushed tomatoes. I highly recommend using San Marzano tomatoes if you can. They are sweeter, less acidic, and really worth the price if you can swing it. * Broth: Low sodium beef broth. * Spices: Chili powder, ground cumin, dry mustard, dried oregano, salt, freshly ground black pepper, and red pepper flakes. This unique chili seasoning blend is absolutely delicious and creates a mild chili as written. You can increase the amount of red pepper flakes if you want a spicier chili. * Brown sugar: There is just enough brown sugar to balance the flavors without making it taste sweet. It’s a nice enhancement! * Worcestershire sauce: Beefs up the flavor of the beef! * Oil: A little neutral oil like vegetable oil, canola oil, or avocado oil.
How to Make Ground Beef Chili1. Heat the oil in a large Dutch oven and cook the onion and bell pepper. When tender, add the garlic and cook briefly. 2. Add the ground beef and cook, breaking up meat with a spoon. Drain the excess grease then add the tomato paste, Worcestershire sauce and seasonings. 3. Add the beef broth, crushed tomatoes, brown sugar, and beans. 4. Bring the chili to a boil, then reduce the heat and simmer, covered, for 45 minutes. Remove the cover and continue to simmer for 10 to 15 minutes, or until the chili reaches the desired thickness.
Chili Consistency TipsCooking the chili uncovered for the last bit of the cooking time will reduce some of the liquid and help to thicken it up. For thicker chili, reduce the beef broth by ½ cup OR cook it longer without the cover. If you prefer a thinner chili you can add additional beef broth to loosen it up at the end of the cooking time.
Serving Suggestions Chili Toppings: Classic choices include shredded cheese, diced onion, and sour cream. It never hurts to have a little hot sauce on hand for those that want to spice it up. * For Serving:* For a diner chili experience, serve Ground Beef Chili with saltine crackers or oyster crackers. We also love it with Fritos and tortilla chips. For a more substantial meal, include Mexican Cornbread or Sweet Cornbread.
Storage TipsRefrigerate: Transfer leftovers to an airtight container and refrigerate within 2 hours. The chili will stay fresh and tasty for up to 4 days in the fridge.
Freeze: Chili freezes well! Place it in freezer-safe containers or bags, leaving a little room for expansion. It will stay fresh for up to 3 to 4 months in the freezer. Allow frozen chili to thaw safely overnight in the refrigerator before warming on the stove or in the microwave.
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PrintGround Beef ChiliThis homemade Ground Beef Chili is loaded with classic flavor. It's an easy, comforting meal that's perfect for game day entertaining.Course Main CourseCuisine American, Tex MexPrep Time 10 minutes minutesCook Time 1 day day 10 minutes minutesTotal Time 1 day day 20 minutes minutesServings 8Calories 360kcalAuthor Valerie BrunmeierIngredients 2 tablespoons oil vegetable, canola, or avocado oil * 1 cup diced yellow onion * 1 small green bell pepper seeded and diced * 1 teaspoon garlic minced * 2 pounds ground beef 90% lean * 3 tablespoons tomato paste * 2 teaspoons Worcestershire sauce * 2 tablespoons chili powder * 1 teaspoon ground cumin * 1 teaspoon dry mustard * 1 teaspoon dried oregano * ¼ teaspoon salt or to taste * ½ teaspoon freshly ground black pepper or to taste * ¼ to ½ teaspoon red pepper flakes or to taste * 2 cups low sodium beef broth see notes below * 28 ounces crushed tomatoes (use San Marzano tomatoes, if possible) * 1 tablespoon light brown sugar * 16 ounce can kidney beans rinsed and drained * 16 ounce can pinto beans rinsed and drained Optional Ingredients Shredded cheddar cheese, diced onion, sour cream for topping * Saltine crackers,oyster crackers, Fritos for serving Instructions Heat the oil in a large Dutch oven over MEDIUM heat. Add the onion and bell pepper and cook, stirring occasionally, until slightly softened, about 4 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Add the ground beef and cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Drain any excess grease and return the pot to LOW heat. * Add the tomato paste and Worcestershire sauce and stir it into the meat mixture. Sprinkle the chili powder, cumin, dry mustard, oregano, salt and pepper over the mixture and stir until well combined. Allow the mixture to cook over LOW heat for a minute or two. Then add the beef broth, crushed tomatoes, brown sugar, and beans. * Increase the heat as needed to bring the chili to a boil, then reduce the heat to LOW, cover and simmer for 45 minutes, stirring occasionally. Uncover and continue to simmer for an additional 10 to 15 minutes, or until it reaches the desired thickness. NotesThickness:* Cooking the chili uncovered for the last bit of the cooking time will reduce some of the liquid and help to thicken it up. For thicker chili, reduce the beef broth to 1½ cups OR cook it longer without the cover. If you prefer a thinner chili you can add additional beef broth to loosen it up at the end of the cooking time.Storage *Refrigerate: Transfer leftovers to an airtight container and refrigerate within 2 hours. The chili will stay fresh and tasty for up to 4 days in the fridge. * Freeze: Chili freezes well! Place it in freezer-safe containers or bags, leaving a little room for expansion. It will stay fresh for up to 3 to 4 months in the freezer. Allow frozen chili to thaw safely overnight in the refrigerator before warming on the stove or in the microwave. NutritionCalories: 360kcal | Carbohydrates: 31g | Protein: 32g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 789mg | Potassium: 1262mg | Fiber: 9g | Sugar: 10g | Vitamin A: 981IU | Vitamin C: 25mg | Calcium: 117mg | Iron: 6mgMore Chili Recipes Turkey Chili White Chicken Chili Halftime Chili Slow Cooker Double Beef and Bean Chili
This made from scratch Sweet Cornbread has a tender, cake-like texture and just the right amount of sweetness. Serve it warm from the oven with a bowl of soup or chili for an exceptionally comforting meal.
There’s nothing quite like homemade cornbread, but for a quick and absolutely delicious alternative, try my Mexican Cornbread.
There are just as many opinions on the correct way to make cornbread as there are recipes for cornbread, and the subject can evoke quite a bit of passion. The ratio of corn meal to flour, sugar or no sugar, skillet or baking dish; these are items that have and will be debated by cornbread lovers forever.
This Sweet Cornbread recipe is the cornbread I’ve made on repeat in my kitchen for decades. It was a favorite of my boys when they were little and a mainstay in our house through the fall and winter soup and stew season.
There is just enough sweetness but it’s the texture that really sets it apart. It isn’t dry and grainy, like many cornbread recipes. You still get that bit of crunch from the cornmeal but this lovely cornbread bakes up moist and tender with a fluffier texture. It’s absolutely heavenly warm from the oven slathered with honey butter, which is precisely how I always serve it.
Table of contents* Northern Cornbread vs. Southern Cornbread * Ingredient Notes * How to Make Sweet Cornbread * Serving Suggestions * Storage Tips Northern Cornbread vs. Southern CornbreadHow sweet you like your cornbread may just be a regional thing. Sweet cornbread recipes, like this one, are associated with the Northern parts of the US. They call for a higher ratio of flour, creating a tender, less grainy texture. Varying amounts of sugar are added for sweetness.
Traditional Southern cornbread recipes typically contain very little to no sugar and have a higher ratio of cornmeal to flour, resulting in a coarse and crumbly texture. Buttermilk adds a bit of tang and it’s baked in a cast iron skillet to create a crispy edge.
I’ve combined my favorite elements of Northern and Southern cornbread into this recipe. It has just the right amount of sweetness and the texture appeals to both kids and adults. I use buttermilk to add richness and tang and bake it in a cast iron skillet for those wonderful crisp edges. The best of both worlds!
Ingredient NotesDry ingredients: All purpose flour, yellow cornmeal, baking powder, and salt. Yellow cornmeal has a more robust corn flavor than white cornmeal and is responsible for adding the nice golden color to cornbread.
Wet ingredients: Softened butter, granulated sugar, large eggs, and buttermilk.
Optional honey butter: Softened butter, honey, and powdered sugar.
How to Make Sweet Cornbread1. Whisk together the dry ingredients in a medium bowl and set aside. 2. Place the sugar and 5 tablespoons of softened butter (save remaining 1 tablespoon for later) in a large mixing bowl. With an electric mixer, beat until well combined. Add the eggs, one at a time, and continue mixing until well incorporated. 3. Using a spoon, stir the dry mixture into the wet mixture in increments, alternating with the buttermilk, just until combined. 4. Melt the remaining butter in a 10-inch cast iron skillet on the stove. then remove the pan from the heat and swirl the melted butter around to evenly coat the bottom of the pan. Carefully spoon the cornbread batter into the hot skillet and bake it in a preheated 375 degree F oven for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Serving SuggestionsHoney Butter: Add a dollop of honey butter to the warm cornbread and allow it to melt over the top. It is the perfect finishing touch. See the recipe card below for the easy instructions.
Maple Syrup: For an extra layer of sweetness, drizzle the cornbread slices with warm maple syrup. This is a nice touch for serving leftovers with scrambled eggs and bacon in the morning.
Chili or Soup: Sweet cornbread is an excellent complement to hearty, spicy chili. I frequently serve this cornbread with my Turkey Chili, Halftime Chili, and White Chicken Chili. It’s also excellent with thick and creamy soups like my Creamy Southwest Chicken Soup or Instant Pot 15 Bean Soup.
Barbecue: Cornbread is a classic side for BBQ. Add it to the menu with my Oven Baked Baby Back Ribs, Smoked Pork Tenderloin, or Oven Roasted Brisket.
Storage TipsI don’t recommend storing leftover cornbread in the cast iron skillet. Instead, transfer it to an airtight container or wrap it tightly in plastic wrap or aluminum foil to keep it from drying out. Leftovers can be stored at room temperature for 2 to 3 days. For longer storage, place the wrapped cornbread in the refrigerator for up to 5 to 7 days.
For that fresh from oven taste, rewarm slices of leftovern cornbread briefly in the microwave.
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PrintSweet CornbreadThis made from scratch Sweet Cornbread has a tender, cake-like texture and just the right amount of sweetness. Serve it warm from the oven with a bowl of soup or chili for an exceptionally comforting meal.Course Bread, Side DishCuisine AmericanPrep Time 5 minutes minutesCook Time 25 minutes minutesTotal Time 30 minutes minutesServings 8Calories 319kcalAuthor Valerie BrunmeierIngredientsFor the Cornbread 1 ½ cups all-purpose flour * 1 cup yellow cornmeal * 1 tablespoon baking powder * ¾ teaspoon salt * ½ cup granulated sugar * 6 tablespoons butter softened and divided * 2 large eggs * 1 ¼ cups buttermilk For the Honey Butter ½ cup butter softened * 2 tablespoons honey * 1 tablespoon powdered sugar Instructions Preheat oven to 375 degrees F. * Whisk together the flour, cornmeal, baking powder, and salt in a medium bowl and set it aside. * Place the sugar and 5 tablespoons of softened butter (save remaining 1 tablespoon for later) in a large mixing bowl. With an electric mixer, beat until well combined. Add the eggs, one at a time, and continue mixing until well incorporated. * Using a spoon, stir the dry mixture into the wet mixture in increments, alternating with the buttermilk, just until combined. * In a 10-inch cast iron skillet, melt the remaining 1 tablespoon butter over MEDIUM-HIGH heat. When the butter has melted, remove the pan from the heat and swirl the butter around to evenly coat the bottom of the pan. Carefully spoon the cornbread batter into the hot pan and transfer it to the preheated oven. * Alternately, if using a baking dish, coat the bottom of the dish with softened butter or nonstick cooking spray and pour cornbread batter into dish. * Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. * Slice and serve warm with honey butter. Honey Butter Using an electric hand mixer on LOW speed, combine the softened butter, honey, and powdered sugar. Beat until light and fluffy. Transfer the honey butter to a small serving dish and refrigerate until ready to use. NotesNutrition information was calculated for cornbread only.For Cornbread Muffins: Coat a muffin pan with nonstick cooking spray. Divide the mixture between 12 wells, filling them about ¾ full. Bake at 375 degrees F for 15 to 20 minutes or until toothpick inserted in center of muffin comes out clean.NutritionServing: 1slice | Calories: 319kcal | Carbohydrates: 47g | Protein: 7g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 362mg | Potassium: 317mg | Fiber: 3g | Sugar: 15g | Vitamin A: 348IU | Vitamin C: 0.4mg | Calcium: 123mg | Iron: 2mg Blueberry Cornmeal Muffins Mexican Cornbread Cornbread Stuffing with Sausage and Apples Chili Cornbread Bake This post was originally published on October 8, 2013. It has been updated with new text and images.
Catalina Chicken is a comforting meal of tender chicken breasts coated in a sweet and tangy sauce made from Catalina dressing, apricot preserves, and a touch of spice. This recipe makes use of pantry staples to create a satisfying meal with minimal effort.
Catalina salad dressing is a requirement for my Taco Salad with Catalina Dressing (another blast from the past!). This recipe is one more fun way to make use of it!
If you’ve never heard of Catalina Chicken, allow me to introduce you.
This recipe is one of many “dump-and-bake” chicken recipes that were very popular in the 1950’s and for at least a couple of decades beyond. My earliest recollection of recipes like Catalina Chicken and Chicken Broccoli Rice Bake (another dump-and-bake classic) are from when I was a kid in the 1970’s.
The use of bottled dressings and dry soup mixes (and sometimes canned soup) made it quick and easy to add flavor without needing a lot of fresh ingredients. These recipes are also very kid-friendly, making them perfect for busy, working-parent households.
It’s fun to revisit these classic recipes and rediscover why you loved them so much!
Table of contents Ingredient Notes
* How to Make Catalina Chicken
* Tips for the Best Catalina Chicken
* Serving Suggestions
* Storage Tips
Ingredient NotesChicken: Boneless skinless chicken breasts.
Salad dressing: Kraft Catalina Salad Dressing is a bright orange/red color and has a sweet and tangy flavor. The flavor is somewhat similar to French dressing. Kraft makes a lightened up version and while I always use regular, I think you could achieve a very similar result with the light dressing.
Preserves: I like using apricot preserves but you can substitute peach preserves with a similar result.
Dry soup mix: You’ll need one packet of Lipton Dry Onion Soup Mix.
Optional ingredients:* I add a pinch of red pepper flakes for a little heat to balance the sweetness of the dressing. And, if you want to get fancy, you can garnish the finished recipe with some minced fresh parsley.
How to Make Catalina Chicken1. Brown the chicken. In a large skillet in a little neutral oil, like vegetable oil. Brown it in batches, if needed. 2. Grease a baking dish. Transfer the browned chicken to the prepared dish. 3. Make the sauce. Combine the salad dressing, soup mix, preserves, and crushed red pepper, if using. 4. Bake. Pour the sauce over the chicken and bake at 350 degree F, uncovered, for 25 to 30 minutes. The chicken is done when the thickest portion reaches 165 degrees F when measured with an instant read meat thermometer.
Tips for the Best Catalina ChickenPrep the Chicken: If chicken breasts are very thick, pound them to about ½-inch thickness. You can cut large pieces in half for smaller serving size portions for the kids too!
Browning the Chicken: The old recipes for Catalina Chicken are literally dump-and-bake and skip the step of browning the chicken. It’s a personal preference, but I think it helps the flavor and texture of the chicken to brown it slightly before baking.
Broil Briefly: I like to set my oven to Broil for a couple of minutes at the end of the cooking time. It adds a hint of caramelization and seems to help the sauce thicken as it cools. Watch it closely to avoid burning and once the sauce is bubbling, remove the dish from the oven.
Let it Rest: Remove the baking dish from the oven and allow it to rest for 5 to 10 minutes to allow the sauce to thicken slightly. Serve the chicken with additional sauce spooned over the top.
Serving SuggestionsThe point of this recipe is ease of preparation so keep with this theme for your side dishes. Simply prepared white or brown rice and Sautéed Green Beans or Sautéed Broccolini are plenty to round out this meal. To make it a little more interesting, cook a batch of my Almond Rice Pilaf – the crunch of the almonds is SO good with Catalina Chicken.
Storage Tips Refrigerate: Transfer the cooled chicken and sauce to an airtight container and refrigerate for up to 4 days. Reheat the chicken and sauce over low heat in a skillet on the stove or in the microwave, just until warmed through. * Meal Prep: Leftover Catalina Chicken is excellent for an easy lunch at work the next day. Just slice it and place it over cooked rice or grains with a little additional sauce and store it in an airtight meal prep container in the fridge. * Freeze:* For longer storage, transfer the leftovers to a freezer-safe plastic storage bag and freeze for up to 2 months.
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PrintCatalina ChickenCatalina Chicken is a comforting meal of tender chicken breasts coated in a sweet and tangy sauce made from Catalina dressing, apricot preserves, and a touch of spice. This recipe makes use of pantry staples to create a satisfying meal with minimal effort.Course Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 25 minutes minutesResting Time 5 minutes minutesTotal Time 45 minutes minutesServings 4Calories 460kcalAuthor Valerie BrunmeierIngredients 2 pounds boneless skinless chicken breasts 3 to 4 * 2 tablespoons vegetable or canola oil divided * 1 cup Kraft Catalina salad dressing * ½ cup apricot preserves * 1.25 ounce packet dry onion soup mix * ¼ teaspoon crushed red pepper flakes optional * Minced fresh parsley optional Instructions Coat a 13- x 9-inch baking dish with nonstick cooking spray. With an oven rack set to the center position, preheat oven to 350 degrees F. * If chicken breasts are very thick, pound to about ½-inch thickness. Cut large pieces in half for smaller serving size portions. * Add 1 tablespoon of the oil to a large skillet and place it over MEDIUM-HIGH heat. When hot, add half of the chicken and cook for about 3 minutes per side, or until light golden brown. Transfer to the prepared baking dish and repeat with the remaining oil and chicken. * Combine the salad dressing, soup mix, preserves, and crushed red pepper, if using. Pour the mixture over the chicken. * Transfer the baking dish to the oven and bake, uncovered, for 25 to 30 minutes or until the thickest portion of chicken reaches at least 165 degrees F when measured with an instant read meat thermometer. If desired, you can set the oven to BROIL for a couple of minutes at the end of the cooking time just until the sauce is bubbling, being careful not to burn the chicken. * Remove the baking dish from the oven and allow it to rest for 5 to 10 minutes. The sauce will thicken slightly as it rests. Spoon the slightly thickened sauce over the pieces of chicken. Serve with additional sauce spooned over the top. NutritionCalories: 460kcal | Carbohydrates: 30g | Protein: 49g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1420mg | Potassium: 906mg | Fiber: 1g | Sugar: 20g | Vitamin A: 143IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mgMore Easy Classic Recipes Taco Salad with Catalina Dressing Homemade Salisbury Steak Cream of Mushroom Pork Chops Chicken Broccoli Rice Bake
Your taste buds will be so happy with this delightfully rich and creamy Chicken Broccoli Alfredo. A family-friendly meal that’s ready in about 30 minutes!
Cook a batch of my Cheater Garlic Bread to complete this easy weeknight pasta dinner.
Truth be told, traditional alfredo sauce made with heavy cream and copious amounts of butter is too rich for my taste buds. The first bite is heavenly but after that, I can only manage a forkful or two. My boys, on the other hand, have no problem demolishing a huge plateful.
My desire to please everyone was the inspiration behind this Chicken Broccoli Alfredo recipe with a perfectly creamy but lightened up sauce. The addition of lean protein, and fresh broccoli make it super satisfying without being overly indulgent.
There is a delicate balance to dialing down fat without compromising texture in a cream sauce recipe but I think this recipe nails it.
Table of contents Ingredient Notes * How to Make Chicken Broccoli Alfredo * Tips for the Best Chicken Broccoli Alfredo * Storage and Reheating Tips Ingredient Notes Chicken: Boneless, skinless chicken breasts cut into bite-size pieces. * Broccoli: I strongly recommend going with fresh broccoli florets but you can substitute frozen broccoli in a pinch. Cut the florets down into smaller bite-size pieces. * Dry pasta: I love to use a curly pasta like fusilli because the tight curls hold on to the sauce really well. A short pasta like penne, bowtie, rigatoni, or even pasta shells would all work well. Long pasta like linguine or fettucine are a classic choice with alfredo sauce. * For the roux: Every classic alfredo sauce starts with a roux and this one is no different. It consists of equal parts butter and flour and some minced garlic adds flavor. * Milk and/or half-and-half: You can use a combination of 2% milk, whole, milk, and half-and-half * Seasoning: All-purpose seasoning, like Lawry’s Seasoned Salt, garlic powder, onion powder, salt, and freshly ground black pepper. * Parmesan cheese: Finely grated. To avoid making a mess of your box grater, avoid using the side with the finest grate with Parmesan. Instead, grate it a bit larger and then work the grated Parmesan with your fingers to break it down.
How to Make Chicken Broccoli Alfredo1. Cook the pasta and broccoli: Boil the pasta in a large pot of salted water according to the package directions for al dente. During the last 2 minutes of cooking time, add the broccoli, cooking until the broccoli is bright green and just barely fork tender. Transfer the pasta and broccoli to a colander to drain. 2. Cook the chicken: In a large, deep skillet, sauté the chicken in olive oil. Season it with all purpose seasoning and pepper until it’s cooked through and light golden brown. Transfer the chicken to a plate and set it aside.
- Make the roux: Wipe the skillet clean, return it to medium-low heat and add the butter. When it melts, add the garlic and cook, stirring, for a minute or until fragrant. Whisk in the flour and cook, whisking, for another minute or two.
- Add dairy: Gradually add the milk (and/or half-and-half). See my tips below for deciding how much of each to add to reach the level of richness you’d like.
- Thicken and season: Cook, stirring constantly until thickened. Reduce the heat and add the garlic powder, onion powder, and salt. Remove the pan from the heat and add the Parmesan, stirring until the cheese has melted and the sauce is smooth.
- Finish: Add the cooked pasta, broccoli and chicken to the alfredo sauce in the skillet and toss to combine everything well. Top with additional Parmesan cheese before serving.
Tips for the Best Chicken Broccoli AlfredoUse Fresh Ingredients: Fresh broccoli, garlic, and parmesan will make a big difference in the overall flavor and texture. Avoid pre-grated parmesan because it lacks the rich, creamy meltability of freshly grated cheese.
Richness: You can go as rich or as light as you’d like with this recipe. Depending on how I’m feeling at the moment, I will make this sauce entirely with 2% milk for a very lightened up sauce or all half-and-half for a sauce in the richer end of the spectrum. I’ve found the sweet spot to be equal parts 2% milk and half-and-half. Whole milk is a nice compromise, if you happen to have it in your fridge.
Consistency: If after simmering your sauce is too thick, add a little additional milk or half-and-half to thin it, as needed. You can also accomplish this by adding a bit of the starchy pasta water.
Storage and Reheating TipsUse Airtight Containers: Store the leftovers in airtight containers to ensure it will stay as fresh as possible and prevent the pasta from drying out.
Meal Prep: Divide the recipe into smaller portions before storing. This makes it easier to reheat only what you need, reducing the chance of overcooking the entire batch.
Freezing: If you won’t be eating the leftovers within a few days, freeze them in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Add a splash of milk or half-and-half to restore the creamy consistency of the sauce. Reheat slowly, using low heat on the stove or in the microwave. Stir occasionally to distribute the heat and avoid separating the sauce.
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Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
PrintChicken Broccoli AlfredoYour taste buds will be so happy with this delightfully rich and creamy Chicken Broccoli Alfredo. A family-friendly meal that's ready in about 30 minutes!Course Main Course, PastaCuisine ItalianPrep Time 10 minutes minutesCook Time 20 minutes minutesTotal Time 30 minutes minutesServings 4 servingsCalories 472kcalAuthor Valerie BrunmeierIngredients 8 ounces dry fusilli or rotini * 12 ounces broccoli florets chopped small * 2 boneless skinless chicken breasts 1 to 1¼ pounds * 2 tablespoons olive oil * ¾ teaspoon all purpose seasoning like Lawry's Seasoned Salt * freshly ground black pepper to taste * 3 tablespoons butter * 1 heaping teaspoon minced garlic * ⅓ cup all-purpose flour * 2 cups milk 2%, whole, or half-and-half (I use 1 cup 2% and 1 cup half-and-half) * ½ teaspoon garlic powder * ½ teaspoon onion powder * ½ teaspoon salt or to taste * ½ cup grated Parmesan cheese plus additional for garnish Instructions Boil the pasta in a large pot of salted water according to the package directions for al dente. During the last 2 minutes of cooking time, add the broccoli, cooking until the broccoli is bright green and just barely fork tender. Transfer the pasta and broccoli to a colander to drain. * Meanwhile, cut the chicken into ½ inch bite size pieces. Heat the oil in a large skillet over MEDIUM heat. Add the chicken and season it with all purpose seasoning and pepper. Sauté until the chicken is cooked through and just lightly golden (not browned). Transfer the chicken to a plate and set it aside. * Wipe the skillet clean, add the butter, and melt it over MEDIUM-LOW heat. Add the garlic and cook, stirring, for a minute or until fragrant. Whisk in the flour and cook, whisking, for a minute or two. Gradually add the milk (and/or half-and-half) and cook, stirring constantly with a wooden spoon until thickened. Reduce the heat to LOW and add the garlic powder, onion powder, and salt. Remove the pan from the heat and add ½ cup Parmesan and stir until the cheese has melted and the sauce is smooth. If the sauce is too thick, add a little additional milk or half-and-half to thin it, as needed. * Add the cooked pasta, broccoli, and chicken to the alfredo sauce in the skillet and toss to combine well. Top with additional Parmesan cheese before serving. NutritionCalories: 472kcal | Carbohydrates: 39g | Protein: 27g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 1163mg | Potassium: 713mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1038IU | Vitamin C: 77mg | Calcium: 305mg | Iron: 2mgMore Easy Pasta Recipes Baked Macaroni and Cheese Chicken and Spinach Skillet Pasta Ground Beef Pasta Skillet Skillet Lasagna This post was originally published on April 2, 2014. It has been updated with new text and images.
Build your own salad bar at home and let everyone assemble their perfect salad with their favorite ingredients. This is an easy, practical choice for entertaining and you can use the leftovers for meal prep lunches!
I use this same “build your own meal” concept for my Chipotle Burrito Bowls and it’s been exceptionally popular with my family and readers alike.
When you’re feeding people of different ages with different tastes or food allergies, a make at home salad bar is a sure-fire way to be sure that everyone is happy. I starting creating salad bar dinners ages ago because even within our 6-person family, there were a variety of ingredients that some loved and others despised.
I’ve carried this tradition through time and now I make these fun salad bars for our adult kids when they’re all in town. This is not just a summer recipe, salad bar nights are a year round event in our house.
Table of contents Why You’ll Love this Recipe * Salad Bar Ingredients * How to Build a Salad Bar at Home * Make-Ahead Tips Why You’ll Love this Recipe Clean out the Fridge Recipe: A salad bar dinner is an excellent way to make use of any random veggies you have in your produce bins or leftover protein from a previous meal. * Kid-Approved: I’ve found this to be a very effective way to entice younger kids to eat their greens and veggies. It’s fun for them to assemble their special salad and make their own choices about what they’re eating. * Meal Prep: I always make enough to package up some meal prep lunches for my husband and I for the next day. I am SO happy when I have a salad bar salad waiting for me for lunch! * Special Diets: If you’re feeding anyone with food allergies, this is an easy way to be sure they can still enjoy the meal. Salad Bar IngredientsYou can include any ingredients you love in your salads. Customize it to your liking! The recipe included in this post includes the items I use most frequently that are shown below.
Salad Greens: I usually use a combination of a chopped romaine lettuce combined with a couple of handfuls of mixed baby greens. You can use any type of greens you love or that you need to use up. Kale, baby spinach, arugula, even bagged coleslaw mix can be thrown in the bowl.
Raw Vegetables: A variety of crunchy raw veggies are vital. I almost always go with cucumber, radishes, and diced red onion. Colorful cherry tomatoes and creamy avocado are also favorites. Shredded carrots, celery, thawed frozen peas or corn, and diced bell pepper are great options.
Roasted Vegetables: Cooled roasted veggies are delicious in salads and add a good amount of vitamins and nutrients. If I’ve got any leftover Roasted Sweet Potatoes or Roasted Sheet Pan Vegetables, you can be sure they’ll be included. Roasted Beets are another favorite. A salad bar is the perfect way to use a sheet pan full of Roasted Shaved Brussels Sprouts – they are amazing in salads!
Beans: For an added boost of protein and fiber, I always include rinsed canned beans in my salad bars. Chickpeas, kidney beans, and black beans are our favorites.
Nuts: I never do a salad bar without including one or two types of nuts. Sliced almonds are my personal favorite. Chopped walnuts, pecans, cashews, or any type of nuts you have in your pantry will work.
Cheese: I like to set out a tangy or funky cheese like feta or blue cheese and a more mild cheese like marinated mozarella balls. Cubes of sharp cheddar cheese, pepper Jack, or smoked gouda are great too! Go with what you love or have on hand.
Protein: Although not pictured here, I always include meat protein in my salad bars. Chopped rotisserie chicken breast is a convenient choice. Leftover grilled chicken or steak also frequently make an appearance. Cooked and crumbled bacon is a quick way to add a ton of flavor.
Dried Fruit: Dried fruits like cranberries, dates, or golden raisins will add a nice bit of sweetness.
Eggs: More protein, more flavor! Hard-boiled eggs, halved and seasoned with a little salt and pepper are a great addition.
Salad Dressing: To cover all the bases, I include both a vinaigrette and a creamy salad dressing. I’m head over heels for my Apple Cider Vinaigrette and Buttermilk Ranch Dressing. My Honey Balsamic Vinaigrette, Cilantro Lime Vinaigrette, and Buttermilk Basil Dressing are also family favorites. I highly recommend taking a few minutes to mix up your own fresh and wholesome recipes at home but you can use store-bought too!
Croutons: Store-bought croutons or my Hot Dog Bun Croutons that you can make with any type of leftover sandwich rolls, hamburger or hot dog buns.
How to Build a Salad Bar at HomeInstead of tossing one great big salad, prep the ingredients and divide them between small bowls so everyone can help themselves. Keeping everything separate ensures the ingredients will stay fresh and the greens won’t become soggy from the dressing.
- Chop and rinse your greens in a salad spinner. Transfer them to large serving bowl.
- Prep all the fresh vegetables as needed and transfer them to small containers like the glass prep bowls pictured in this post. I have these bowls in a variety of sizes and use the smaller bowls for items like nuts and dried fruit. When serving larger groups, slightly larger glass or ceramic bowls or even disposable bowls can be used.
- Roasted veggies can be prepared in advance, cooled and refrigerated or served slightly warm.
- Salad dressings should be made and stored in an airtight container, like a mason jar, in the refrigerator until ready to serve.
Make-Ahead TipsOne of the best things about a make at home salad bar is that you can get nearly all of the work done in advance.
- Transfer the greens to a large zippered plastic storage bag, press out as much air as possible, and seal the bag.
- Prep all the remaining ingredients and place them in the small serving bowls. I don’t recommend slicing avocado (if using) until just before serving.
- Transfer the bowls to a large rimmed baking sheet to make it easy to carry to the fridge. Cover it with plastic wrap and refrigerate everything until you’re ready to serve.
- Then, it’s just a matter of transferring the greens to a large salad bowl and chopping the avocado. Set all the bowls of ingredients and dressings out and let everyone build their salads! Sign up for my free newsletter for all the latest recipes and join me on Facebook, Instagram and Pinterest for more cooking inspiration!
PrintSalad Bar IdeasBuild your own salad bar at home and let everyone assemble their perfect salad with their favorite ingredients. This is an easy, practical choice for entertaining and you can use the leftovers for meal prep lunches!Course Main Dish, SaladCuisine AmericanPrep Time 30 minutes minutesTotal Time 30 minutes minutesServings 6Calories 440kcalAuthor Valerie BrunmeierIngredients 6 cups assorted salad greens see notes below * 15 ounce can chickpeas rinsed and drained * 1 ½ cups roasted sweet potatoes * 2 roasted beets chopped * 1 ½ cups cherry tomatoes or grapes tomatoes in assorted colors, halved * 1 large avocado chopped * 1 cucumber peeled and chopped * ⅓ cup diced red onion * ⅓ cup sliced almonds * ⅓ cup chopped walnuts * ⅓ cup crumbled feta cheese * 8 ounces marinated mozzarella balls drained * ¾ cup Apple Cider Vinaigrette * ¾ cup Buttermilk Ranch Dressing Optional Add-Ins Cooked protein * Dried fruit * Hard-boiled eggs * Croutons store-bought or homemade Hot Dog Bun Croutons Instructions Chop and rinse your greens in a salad spinner. Transfer them to large serving bowl. * Prep all the fresh vegetables as needed and transfer them to small containers like the glass prep bowls pictured in this post. I have these bowls in a variety of sizes and use the smaller bowls for items like nuts and dried fruit. When serving larger groups, slightly larger glass or ceramic bowls or even disposable bowls can be used. * Roasted veggies can be prepared in advance, cooled and refrigerated or served slightly warm. * Salad dressings should be made and stored in an airtight container, like a mason jar, in the refrigerator until ready to serve. * To serve, just set out the greens and place the smaller bowls of ingredients and the salad dressings around the bowl so that everyone can serve themselves. NotesThe amounts of the ingredients can be adjusted to serve any size group.Salad Greens: I usually use a combination of a chopped romaine lettuce combined with a couple of handfuls of mixed baby greens. You can use any type of greens you love or that you need to use up. Kale, baby spinach, arugula, even bagged coleslaw mix can be thrown in the bowl.Raw Vegetables: A variety of crunchy raw veggies are vital. I almost always go with cucumber, radishes, and diced red onion. Colorful cherry tomatoes and creamy avocado are also favorites. Shredded carrots, celery, thawed frozen peas or corn, and diced bell pepper are great options.Roasted Vegetables: Cooled roasted veggies are delicious in salads and add a good amount of vitamins and nutrients.Beans: For an added boost of protein and fiber, I always include rinsed canned beans in my salad bars. Chickpeas, kidney beans, and black beans are our favorites.Nuts: I never do a salad bar without including one or two types of nuts. Sliced almonds are my personal favorite. Chopped walnuts, pecans, cashews, or any type of nuts you have in your pantry will work.Cheese: I like to set out a tangy or funky cheese like feta or blue cheese and a more mild cheese like marinated mozarella balls. Cubed sharp cheddar cheese, pepper Jack, or smoked gouda are great too! Go with what you love or have on hand.Protein: Although not pictured here, I always include protein in my salad bars. Chopped rotisserie chicken breast is a convenient choice. Leftover grilled chicken or steak also frequently makes an appearance. Cooked and crumbled bacon is a quick way to add a ton of flavor.Dried Fruit: Dried fruits like cranberries, dates, or golden raisins will add a nice bit of sweetness.Eggs: More protein, more flavor! Hard-boiled eggs, halved and seasoned with a little salt and pepper are a great addition.Salad Dressing: To cover all the bases, I include both a vinaigrette and a creamy salad dressing. Check out my collection of homemade salad dressings or use your favorite store-bought variety.Croutons: Store-bought croutons or my Hot Dog Bun Croutons that you can make with any type of leftover sandwich rolls, hamburger or hot dog buns.Make-Ahead Instructions*1. 1. Transfer the greens to a large zippered plastic storage bag, press out as much air as possible, and seal the bag. 2. Prep all the remaining ingredients and place them in the small serving bowls. I don’t recommend slicing avocado (if using) until just before serving. 3. Transfer the bowls to a large rimmed baking sheet to make it easy to carry to the fridge. Cover it with plastic wrap and refrigerate everything until you’re ready to serve. 4. Then, it’s just a matter of transferring the greens to a large salad bowl and chopping the avocado. Set all the bowls of ingredients and dressings out and let everyone build their salads!
*The nutrition information was calculated for one variation of a salad made from the salad bar. The salad consists of everything listed with one type of nuts, cheese, and salad dressing and no cooked meat or dried fruit. This is meant to be an example only and nutrition values will vary depending on ingredients used.NutritionServing: 1salad | Calories: 440kcal | Carbohydrates: 42g | Protein: 10g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.002g | Cholesterol: 7mg | Sodium: 646mg | Potassium: 1151mg | Fiber: 12g | Sugar: 15g | Vitamin A: 6616IU | Vitamin C: 32mg | Calcium: 160mg | Iron: 4mgMore Green Salad Recipes Avocado Corn Caprese Salad Butter Lettuce Salad with Grapes and Gorgonzola Cilantro Lime Shrimp Salad Grilled Chicken Caesar Salad
This Apple Coleslaw recipe combines bagged coleslaw mix with chunks of fresh apple, creamy blue cheese, and smoky bacon. It’s all tossed in a slightly sweet and tangy homemade poppy seed dressing to create a flavorful side dish salad in minutes!
The fall vibe of this coleslaw makes it a perfect side dish for a late summer BBQ. More easy choices we love include my Quick Coleslaw and Cranberry Walnut Coleslaw.
After making and tasting this apple slaw, I immediately texted my oldest, blue cheese, bacon lovin’ boy.
“I just made coleslaw that will change your life”.
My boys are used to these random ramblings from me at all times of the day and night. You know when something is just SO good, you have to tell someone?
There’s nothing wrong with a good, basic coleslaw, but it’s fun to mix things up a little and add some unexpected ingredients to give it a little kick. This recipe does just that.
Table of contents Why You’ll Love this Recipe * Ingredient Notes * Recipe Prep * How to Make Apple Coleslaw with Blue Cheese and Bacon * Make-Ahead and Storage Tips Why You’ll Love this Recipe Convenience: Using a pre-shredded, bagged coleslaw mix makes it super fast and easy to put together. * Make-Ahead: It’s a sturdy salad that will hold well in the fridge so feel free to make it in advance. I think it tastes even better after the flavors have had time to get cozy with each other for an hour or two. * Unique Flavor: The addition of sweet-tart apple, smoky crumbled bacon, and tangy blue cheese create crave-worthy flavor. * Delicious Dressing: The sweet and creamy poppy seed dressing is incredible! Ingredient Notes Coleslaw mix: A bag of tri-color coleslaw mix that includes shredded green and red cabbage and carrots. * Apple: I like to use a sweet-crisp variety like Fuji or Gala. Leave it unpeeled to add more color and flavor to the salad. * Bacon: Thick sliced bacon, cooked and crumbled. * Blue cheese: Pick up a package of crumbled blue cheese or gorgonzola cheese in the gourmet cheese section of your grocery store. Or, use a knife to cut and crumble a small block of blue cheese yourself. * Creamy poppy seed dressing:* Mayonnaise, either light or regular sour cream, granulated sugar, apple cider vinegar, Dijon mustard, poppy seeds, salt and freshly ground black pepper.
Recipe Prep Cook the bacon. Use your favorite method to cook the bacon or take a look at the recipe card below for my oven instructions. * Chop the apple: Slice the unpeeled apple in half, remove and discard the core, and chop it into bite-sized pieces. * Make the easy dressing:* Whisk the dressing ingredients together in a small bowl.
How to Make Apple Coleslaw with Blue Cheese and Bacon1. Place the coleslaw mix and chopped apple in a large mixing bowl and pour the dressing over the top. 2. Toss the ingredients to combine them well, then sprinkle the blue cheese and crumbled bacon over the top.
Make-Ahead and Storage TipsYou can assemble this salad an hour or two before serving. Just reserve the crumbled bacon and blue cheese and add it just before serving for the best result.
Store leftovers in an airtight container and use them within 2 to 3 days. The cabbage can soften and let off some liquid but it will still be delicious.
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PrintApple, Bacon, Blue Cheese SlawThis Apple Coleslaw recipe combines bagged coleslaw mix with chunks of fresh apple, creamy blue cheese, and smoky bacon. It's all tossed in a slightly sweet and tangy homemade poppy seed dressing to create a flavorful side dish salad in minutes!Course SaladCuisine AmericanPrep Time 10 minutes minutesTotal Time 10 minutes minutesServings 6 servingsCalories 270kcalAuthor Valerie BrunmeierIngredients 16 ounce package tri-color coleslaw mix * 1 apple like Fuji or Gala, unpeeled, cored and chopped * 4 slices thick-cut bacon cooked and crumbled * ½ cup blue cheese crumbles For the Creamy Poppy Seed Dressing ¼ cup mayonnaise * ¼ cup sour cream light or regular * 2 tablespoons granulated sugar * 2 teaspoons apple cider vinegar * 1 teaspoon Dijon mustard * 1 teaspoon poppy seeds * ¼ teaspoon salt * Freshly ground black pepper to taste Instructions Place the coleslaw mix and chopped apple in a large mixing bowl. * Combine the dressing ingredients in a small bowl, pour it over the coleslaw and apples, and toss to combine. Sprinkle with the blue cheese and crumbled bacon. NotesHow to Cook Bacon in the Oven*1. Preheat your oven to 400 degrees F and line a rimmed baking sheet with heavy duty foil. If preferred, you can use parchment paper or leave the baking sheet bare. 2. Place the bacon on the prepared baking sheet in an even layer and transfer the baking sheet to the oven. Bake for about 15 minutes or until nicely crisped (this may take longer for thick-sliced bacon). 3. Remove the pan from the oven and transfer the bacon to paper towels to drain. If you used foil, allow the grease to cool a bit, then gather the edges of the foil and fold it up to enclose the grease to easily discard it.
Make-Ahead and Storage TipsYou can assemble this salad an hour or two before serving and keep it chilled in an airtight container. Just reserve the crumbled bacon and blue cheese and add it just before serving for the best result.Store leftovers in an airtight container and use them within 2 to 3 days. The cabbage can soften and let off some liquid but it will still be delicious.NutritionCalories: 270kcal | Carbohydrates: 14g | Protein: 7g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 32mg | Sodium: 476mg | Potassium: 266mg | Fiber: 3g | Sugar: 10g | Vitamin A: 223IU | Vitamin C: 29mg | Calcium: 115mg | Iron: 1mgMore Coleslaw Recipes California Coleslaw Macaroni Coleslaw Quick Coleslaw 5 Minute Broccoli Kale Slaw This post was originally published on May 7, 2014. It has been updated with new text and images.
This Apple Cider Vinaigrette is bright and tangy with a touch of sweetness. Whip up this homemade salad dressing in about 5 minutes to punch up the flavor of green salads.
This Apple Cider Vinaigrette is the perfect all-purpose salad dressing that works with pretty much every combination of ingredients. I shake up a batch of this dressing so frequently that I decided it was time to share it with you all.
I’m happy to be at a point in my life where nearly all of my salads are tossed with clean, fresh, homemade salad dressings. Over the years, I’ve created recipes for made from scratch vinaigrettes like this versatile Apple Cider Vinaigrette and my Honey Balsamic Vinaigrette. And, let us not forget those delicious creamy dressings like my Basil Buttermilk Dressing and Buttermilk Ranch Dressing. The one exception (and a deep rooted guilty pleasure) is the bottle of Catalina Dressing I keep tucked in my fridge for my old school Taco Salad recipe.
When you can whip up something so fresh and delicious with pantry staples in 5 minutes, there’s no going back to store-bought salad dressing.
Table of contents Ingredient Notes
* Filtered vs. Unfiltered Apple Cider Vinegar
* How to Make Apple Cider Vinaigrette
* Serving Suggestions
* Storing Homemade Vinaigrettes
Ingredient NotesOil: Extra virgin olive oil.
Apple cider vinegar: Packs a punch of pungent, zippy, bright flavor with a hint of fruitiness. See below for the differences between filtered and unfiltered vinegar.
Sweetener: A little honey helps immensely to balance the flavors and mellow out the vinegar a bit. For a slightly different taste, try it with pure maple syrup.
Dijon mustard: I add a little Dijon to most of my salad dressing recipes. It doesn’t make it “mustardy” but it adds some really nice flavor that complements the sweetness of the honey.
Garlic: A clove of garlic minced finely with a knife or a garlic press.
Seasoning:* Salt and freshly ground black pepper.
Filtered vs. Unfiltered Apple Cider VinegarFiltered Apple Cider Vinegar: This is the type I prefer for making an apple cider salad dressing. It’s clear and has a milder flavor than unfiltered vinegar. This is a good option if you prefer a more consistent, visually clear vinaigrette with a bit less zing.
Unfiltered Apple Cider Vinegar: This type of vinegar has a cloudy appearance due to a substance made up of beneficial bacteria, enzymes, and proteins. It adds a slightly more complex flavor and may offer additional health benefits. If you prefer a more robust, tangy taste and don’t mind a slightly cloudier appearance, you can use an unfiltered vinegar.
How to Make Apple Cider VinaigretteYou can make and store this vinaigrette in the same container. Any container with a tight fitting lid, like a mason jar or even a small plastic container, will work well. Just add all the ingredients, season to taste with salt and pepper, close the lid, and give it a good shake. The vigorous shaking will emulsify the oil and the dressing will thicken just slightly. I prefer this method over whisking the ingredients together in a bowl because dressing that has been shaken has a bit more body to it.
Serving Suggestions Main Course Salad: I do a big, protein-loaded salad for dinner every week and many times, it is tossed with this Apple Cider Vinaigrette. I’ll marinate chicken with the marinade from my Grilled Chicken Caesar Salad recipe and cook it on the grill or stovetop. The salad typically consists of chopped Romaine, mixed baby greens, cucumbers, chickpeas, cherry tomatoes, thinly sliced radishes, and avocado topped with slices of the cooked chicken, sliced almonds, and a drizzle of the vinaigrette. You can add or substitute any ingredients you love and I’m telling you, this is a seriously delicious meal! * Side Salad:* For a simple side salad, drizzle it over mixed greens, spinach, or an arugula salad. It pairs really well with salads that include apples, walnuts, and feta or goat cheese.
Storing Homemade VinaigrettesIf you prepared the dressing in an airtight container, you’re good to go! Store it in the refrigerator and it will stay fresh and tasty for up to a week or more.
Shake or stir the vinaigrette before each use, as the oil and vinegar can separate as it sits.
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PrintApple Cider VinaigretteThis Apple Cider Vinaigrette is bright and tangy with a touch of sweetness. Whip up this homemade salad dressing in about 5 minutes to punch up the flavor of green salads.Course Salad DressingCuisine AmericanPrep Time 5 minutes minutesTotal Time 5 minutes minutesServings 6Calories 120kcalAuthor Valerie BrunmeierIngredients ⅓ cup extra virgin olive oil * ¼ cup apple cider vinegar * 1 tablespoon honey * 1 ½ teaspoons Dijon mustard * 1 clove garlic minced * salt and freshly ground black pepper to taste Instructions Place ingredients in a mason jar or other airtight container and shake well. As you shake, the mixture will combine and slightly emulsify (thicken just slightly). NotesStorage: Store the vinaigrette in an airtight container in the fridge and it will stay fresh and tasty for up to a week or more. Shake or stir it before each use, as the oil and vinegar can separate as it sits.NutritionServing: 2tablespoons | Calories: 120kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 209mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 3mg | Iron: 0.1mgMore Salad Dressing Recipes Cilantro Lime Vinaigrette Classic Cobb Salad Dressing (French Vinaigrette) Homemade Italian Dressing Honey Balsamic Vinaigrette
Brighten up your summer party menu with this Mango Corn Salsa with Black Beans. This vibrant salsa is a delicious dip, topping for tacos or burrito bowls, or a fresh side dish!
For healthy snacking, you’ll also want to try my Cowboy Caviar and Easy Corn Salsa (just like Chipotle’s!).
As we head into the last long weekend of summer, I’m feeling that push to grab the last of the gorgeous summer produce and make good use of it while we can. Those piles of perfect mangoes and fresh sweet corn will be gone from the store shelves soon. And, how better to use them than in this healthy-delicious Mango Corn Salsa with Black Beans.
Whatever your plans may be this Labor Day, this sunny salsa is a delicious way to bid a fond farewell to summer.
Tucking this fresh, wholesome salsa on the table in between gooey, cheesy dips like my Cheesy Artichoke Dip (yum) or Warm Cheesy Bean Dip (help me) is a great way to add balance to your party menu.
If you’re just hanging out and taking a few days to relax and unwind, congratulations! Mix up a batch to keep in the fridge for snacking all weekend long.
Table of contents Ingredient Notes * How to Make Mango Corn Salsa with Black Beans * Serving Suggestions Ingredient Notes Mangoes: Golden yellow Ataulfo mangoes (also known as champagne mangoes) are my favorite variety by a landslide. They are sweet and so flavorful. The texture is smooth and buttery, unlike the more common reddish/gold mangoes that have a more fibrous texture. * Corn: Pick up some yellow or bi-color corn on the cob, whatever is fresh and in stock. * Beans: A can of black beans, rinsed and drained well. * Tomato: A small Roma tomato, chopped. This is not your typical tomato-based salsa but I like to add a little for color. * Onion: Diced red onion. * Jalapeño: Seeded as desired and diced. * Cilantro: Fresh chopped cilantro adds some great flavor. * Lime juice and seasoning: The juice from a lime, fine ground sea salt, and freshly ground black pepper.
How to Make Mango Corn Salsa with Black Beans1. Cook the sweet corn in a large pot of boiling water until just slightly tender. Transfer it to a colander and rinse it with cool water until cool enough to handle. Then, use a sharp knife to cut the corn kernels from the cob and into a large mixing bowl. 2. Add the mango, beans, tomato, red onion, jalapeño, and cilantro and mix until well combined. 3. Squeeze the juice from a lime over the top and season to taste with sea salt and black pepper. 4. Toss to combine and serve or cover and refrigerate until you’re ready to serve.
Serving SuggestionsParty Dip: Set the salsa on a platter surrounded by chips for dipping. Regular corn tortilla chips, blue corn tortilla chips, or multigrain tortilla chips are all really good with this salsa.
Condiment: This salsa is seriously delicious spooned over Blackened Fish Tacos or Chipotle Burrito Bowls. Use it as a topping for your favorite tacos, wraps, or burrito bowls.
Side Dish: Mango Corn Salsa with Black Beans serves as a healthy, refreshing side for marinated grilled chicken, grilled pork tenderloin, sirloin steak, or blackened mahi mahi.
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PrintMango Corn Salsa with Black BeansBrighten up your summer party menu with this Mango Corn Salsa with Black Beans. This vibrant salsa is a delicious dip, topping for tacos or burrito bowls, or a fresh side dish!Course Appetizer, CondimentCuisine Tex MexPrep Time 10 minutes minutesCook Time 4 minutes minutesTotal Time 14 minutes minutesServings 10Calories 85kcalAuthor Valerie BrunmeierIngredients 2 to 3 large ears corn on the cob husks and silks removed (can substitute 2 cups frozen corn, thawed) * 2 large Ataulfo mangoes peeled and chopped (1 ½ to 2 cups) * 15 ounce can black beans rinsed and drained well * 1 small tomato chopped (Roma-style tomatoes work well) * ⅓ cup diced red onion * 1 jalapeño seeded and diced * ¼ cup chopped cilantro * 1 lime * Fine ground sea salt and freshly ground black pepper to taste * Tortilla chips for serving Instructions Bring a large pot of water to boil and add the ears of corn. Boil for 4 minutes then transfer the corn to a colander and rinse well with cold water to cool them down and stop the cooking process. When cool enough to handle, use a sharp knife to slice the corn kernels from the cob and into a large mixing bowl. Add the mango, beans, tomato, red onion, jalapeño, and cilantro and mix until well combined. Squeeze the juice from the lime over the top and toss to distribute. Season to taste with sea salt and black pepper. * Serve immediately with tortilla chips, as a topping for tacos or burrito bowls, or as a side dish. NotesStore leftovers in a an airtight container in the refrigerator for up to 2 to 3 days.NutritionCalories: 85kcal | Carbohydrates: 18g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 226mg | Potassium: 295mg | Fiber: 4g | Sugar: 7g | Vitamin A: 617IU | Vitamin C: 22mg | Calcium: 25mg | Iron: 1mgMore Healthy Appetizer Recipes Mexican Shrimp Cocktail Corn Guacamole Mango Avocado Corn Salsa Layered Greek Dip This post was originally published on September 4, 2015. It has been updated with new text and images.
These irresistible Chocolate Caramel Bars are the ultimate treat! Gooey melted caramels, chocolate, and walnuts are sandwiched between layers of chewy oats. They’re guaranteed to disappear in no time!
If you love the chocolate and caramel combo, you’ll also love my Caramel Filled Chocolate Cookies.
These scrumptious Chocolate Caramel Bars are the very first dessert bar recipe I published the year I started this blog. They are known around these parts as “Care Package Bars”.
Back when my oldest left for college, I immediately started planning for his first trip home. I believe I actually booked his flight home for Thanksgiving the week he left. Hey, it made me feel better. So did sending him care packages.
These Chocolate Caramel Bars were always one of his favorites and after packaging them up and sending them to him, I came to discover they are the perfect baked goodies to send in a care package (see my storage tips below). They are super moist and gooey coming out of the oven so if you wrap them well in foil and package them in a plastic container to protect them from damage, they will be perfect and fresh upon arrival.
And if you’re just looking for a fun baking project for the weekend, this is it! These babies are the perfect sweet treat to have on hand through the week.
Table of contents Ingredient Notes * How to Make Chocolate Caramel Bars * Storage Tips Ingredient Notes Caramel mixture: You’ll need a bag of individually wrapped caramels. The most time consuming task in this recipe is unwrapping the caramels. Once that’s done, the rest is a breeze. You’ll also need a little heavy cream. * Oat layers: A mixture of all-purpose flour, old fashioned oats, brown sugar, baking soda, salt, and melted butter. * Chocolate chips and nuts: Semisweet chocolate chips and chopped walnuts join the gooey caramel mixture sandwiched between the oat layers.
How to Make Chocolate Caramel Bars1. Place the unwrapped caramels and heavy cream in a saucepan and place it over low heat. 2. Cook, stirring occasionally until melted and smooth. Remove the pan from the heat. 3. In a medium bowl, combine the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. 4. Measure out 1½ cups of the mixture and set it aside for later.
- Press the remainder of the oat mixture into the bottom of a greased 13- x 9-inch baking dish.
Bake the crust for 10 minutes at 350 degrees F. - Remove from the oven, top with the chocolate chips and walnuts, and pour the caramel mixture evenly over the top.
- Crumble the reserved crust mixture over the top. Return it to the oven and bake for an additional 14 to 16 minutes, or until the edges are lightly browned. Allow to cool before cutting into squares.
Storage TipsStore the bars, covered, or in an airtight container at room temperature for up to 1 week. For longer storage, they freeze well. Just wrap them in foil or plastic wrap, place them inside a freezer-safe zippered food storage bag and freeze them for up to 2 to 3 months.
If you’d like to send them in a care package or to friends or family through the mail, here are my tips.
- Plan to mail them early in the week to allow enough time for your package to be delivered. If you mail them towards the end of the week you’ll miss a day of freshness while their left sitting in the post office on Sunday.
- Be sure the bars have completely cooled before packaging.
- Wrap the bars in foil, then place them in a sturdy, airtight storage container.
- Then, place the container in your shipping box with your other care package items, adding packing material to ensure the items won’t bounce around.
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PrintChocolate Caramel BarsThese irresistible Chocolate Caramel Bars are the ultimate treat! Gooey melted caramels, chocolate, and walnuts are sandwiched between layers of chewy oats. They're guaranteed to disappear in no time!Course DessertCuisine AmericanPrep Time 15 minutes minutesCook Time 25 minutes minutesTotal Time 40 minutes minutesServings 24 squaresCalories 260kcalAuthor Valerie BrunmeierIngredients 32 individually wrapped caramels unwrapped * 5 tablespoons heavy cream * 1½ cups all-purpose flour * 1½ cups old fashioned oats * 1 cup brown sugar * ½ teaspoon baking soda * ¼ teaspoon salt * 1 cup butter melted * ¾ cup semisweet chocolate chips * ½ cup chopped walnuts Instructions Preheat oven to 350 degrees F. Spray a 13- x 9-inch pan with nonstick cooking spray. * In a medium saucepan over LOW heat, melt together the caramels and heavy cream, stirring occasionally until smooth. Remove from the heat. * In a medium bowl, combine the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Measure out 1½ cups of the mixture and set it aside for later. Press the remainder of the mixture into the bottom of the prepared baking pan. * Bake the crust for 10 minutes in the preheated oven. Remove and sprinkle with the chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the reserved crust mixture over the top. * Return to the oven and bake for an additional 14 to 16 minutes, or until the edges are lightly browned. Allow to cool before cutting into squares. NutritionServing: 1bar | Calories: 260kcal | Carbohydrates: 32g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 145mg | Potassium: 115mg | Fiber: 1g | Sugar: 20g | Vitamin A: 291IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mgMore Dessert Bar Recipes Easy Lemon Bars Classic Fudge Walnut Brownies Strawberry Cheesecake Bars Lemon Blueberry Cheesecake Bars This post was originally published on October 2, 2011. It has been updated with new text and images.
Seared chicken thighs are coated in a flavorful soy and garlic glaze and served over rice for an outstanding Asian-inspired meal. This Soy Garlic Chicken cooks in a skillet on the stove in under 30 minutes.
Looking for more easy Asian-inspired meals you can make in under 30 minutes? Try my Cashew Chicken and Orange Sesame Ginger Glazed Salmon.
I had one of those moments after making this Soy Garlic Chicken for the first time. It’s that moment you realize a recipe has made it on to your list of dinners that are on regular rotation. Do you have such a list? I keep mine on my phone and refer to it every week when I’m our menu and making my grocery list.
It’s a somewhat elite list with a set list of requirements. And, this easy chicken recipe checks all the boxes.
Table of contents Recipe Highlights * Ingredient Notes * How to Make Soy Garlic Chicken * Serving Suggestions * Storage Tips Recipe Highlights Short Ingredient List: It’s surprising how much flavor is created with just 10 ingredients. And, this includes the salt, pepper, and oil. * Easy Prep: With less than 10 minutes of prep you’ll be ready to start cooking! * Cooks Fast: Boneless chicken thighs and the glaze cook quickly in one skillet on the stove. * Flavor: Ginger, garlic, and soy sauce are a match made in heaven. Throw in a little butter and brown sugar and you have the most amazing savory chicken glaze ever. Ingredient Notes Chicken: I’ve made this recipe with both boneless skinless chicken thighs and bone-in chicken thighs and it worked well with both. I prefer boneless chicken because it’s nice to slice the pieces and serve them over rice. If you’re using bone-in thighs, I recommend pulling the skin off to avoid excess grease mucking up the glaze. I haven’t tried this recipe with boneless chicken breasts because I don’t think the result would be quite as tender. * Seasoning: Salt and freshly ground black pepper. * Oil: Go with a neutral, high smoke point oil like avocado oil, vegetable oil, or canola oil. * Cornstarch: Coating the chicken in cornstarch prior to searing accomplishes a couple of things. It adds a nice light crust to the chicken and helps to thicken the glaze that is made in the same pan. * For the glaze:* Butter, minced garlic, ginger paste or minced ginger root, light brown sugar, and light soy sauce. I’ve been loving the ease of using ginger paste in my recipes. It stays fresh in the fridge for a long time, is easy to measure out, and adds that same great ginger flavor. Lovin’ it.
Make-Ahead TipIf you want to serve this dish with rice, cook the rice in advance and freeze it to save time. Frozen cooked rice reheats really well and can shave quite a bit of time off your dinner prep. See my storage tips below for the details.
How to Make Soy Garlic Chicken1. Season the chicken with salt and pepper and coat each piece in cornstarch, shaking off the excess. 2. As you coat each piece, transfer it to a baking sheet or a large sheet of foil. 3. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes, per side, or until golden brown and cooked through. Transfer to a plate lined with paper towels and set aside. 4. Combine the glaze ingredients in the same skillet over low heat. Cook, stirring, until it thickens to a glaze-like consistency. Return the chicken to the skillet. Spoon the glaze over the top, garnish with green onions, and you’re ready to serve.
Serving SuggestionsRice: I most frequently serve this Soy Garlic Chicken sliced over a bed of cooked white or brown rice. It would also be fabulous with Cilantro Lime Rice or Almond Rice Pilaf. But, I’d pay money and leave a tip if you’d bring me a bowl of this Soy Garlic Chicken served over Coconut Rice.
Veggies: A simply prepared vegetable is all you need to complete this meal. The Sautéed Broccolini you see pictured in this post is perfection. It would also be great served with Roasted Shaved Brussels Sprouts, butter and garlic Sautéed Green Beans, or Sheet Pan Roasted Vegetables.
Storage TipsFor the Soy Garlic Chicken: Transfer the leftover chicken to an airtight container and spoon any glaze from the bottom of the skillet over the top. The chicken should be reheated gently in the microwave and consumed within 3 to 4 days.
For the rice: Cooked rice should be stored in a separate airtight container and refrigerated promptly. Refrigerated rice that isn’t consumed within 3 to 4 days should either be frozen or tossed for food safety concerns. I freeze my leftover cooked rice all the time because it reheats so well. Just place it in a freezer-safe ziploc bag, press out as much air as possible, and freeze it for up to a month.
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PrintSoy Garlic ChickenSeared chicken thighs are coated in a flavorful soy and garlic glaze and served over rice for an outstanding Asian-inspired meal. This Soy Garlic Chicken cooks in a skillet on the stove in under 30 minutes.Course Main CourseCuisine AsianPrep Time 10 minutes minutesCook Time 15 minutes minutesTotal Time 25 minutes minutesServings 6 piecesCalories 334kcalAuthor Valerie BrunmeierIngredients 6 boneless skinless chicken thighs about 1 ½ pounds * Salt and freshly ground black pepper taste * ⅓ cup cornstarch * 3 tablespoons oil neutral high smoke point oil like avocado, vegetable or canola oil * 2 or 3 green onions thinly sliced (for garnish) * Cooked white or brown rice optional, for serving For the Glaze 4 tablespoons butter * 1 tablespoon minced garlic * 1 tablespoon ginger paste or minced ginger * 4 tablespoons light brown sugar * 4 tablespoons light soy sauce Instructions Season the chicken with salt and pepper to taste. Place the cornstarch in a shallow bowl. * Coat both sides of each piece of chicken in cornstarch, shaking off the excess, then set them aside in a single layer on a sheet of foil or other work surface. * In a 12-inch skillet over MEDIUM-HIGH, heat the oil. Add the chicken and cook for 4 to 5 minutes, per side, or until golden brown and cooked through. Transfer to a plate lined with paper towels and set aside. * In the same skillet over LOW heat, melt the butter. Add the garlic and ginger and saute for a minute or two, until fragrant. Add the soy sauce and brown sugar and cook, stirring, until it thickens slightly to a glaze-like consistency. Return the chicken to the skillet and spoon the glaze over the top. Remove from the heat and garnish with green onions. * Slice and serve over cooked rice. NotesNutrition calculation does not include the optional rice.Storage*For the Soy Garlic Chicken: Transfer the leftover chicken to an airtight container and spoon any glaze from the bottom of the skillet over the top. The chicken should be reheated gently in the microwave and consumed within 3 to 4 days.For the rice: Cooked rice should be stored in a separate airtight container in the refrigerater and either be consumed, frozen, or tossed within 3 to 4 days for food safety concerns. To freeze, place it in a freezer-safe zippered plastic storage bag, press out as much air as possible, and freeze it for up to a month.NutritionServing: 1piece | Calories: 334kcal | Carbohydrates: 16g | Protein: 23g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 127mg | Sodium: 647mg | Potassium: 360mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 360IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mgMore Asian-Inspired Meals Easy Teriyaki Salmon and Vegetables Korean Ground Beef Bowls Coconut Curry Chicken Slow Cooker Asian Pork with Peppers
Simply grilled steak is dressed up for summer with a fresh and wholesome salsa. This Grilled Steak with Corn and Black Bean Salsa is an easy recipe for an absolutely delicious summer meal.
Looking for an indoor cooking method? Check out my tutorial on How to Make Sirloin Steak with my favorite stove to oven method.
One more summer grilling recipe before we surrender to the cooler months and warm and cozy foods of fall. It’s coming, friends.
This grilled steak recipe is one of my all time favorite meals to make when sweet corn is stacked high in the stores. You can substitute frozen corn when fresh isn’t available and the remaining ingredients are readily available all year round. Fresh grilled corn just screams summer, so use it if you can get it.
This salsa is excellent with both grilled chicken and steak. In honor my of steak lovin’ men here, I went with steak.
Table of contents Ingredient Notes * How to Make Grilled Steak with Corn and Black Bean Salsa * Grilled Steak Temperatures * Valerie’s Tips * Serving Suggestions Ingredient Notes Steak: I love top sirloin steak for this recipe. It’s lean, has great meaty flavor, and is less expensive than many other cuts of steak. Before popping it on the grill, it’s drizzled with extra virgin olive oil and simply seasoned with kosher salt and freshly ground black pepper. * Fresh produce: A couple of ears of corn on the cob, cilantro, green onions, an avocado, diced red bell pepper, and cherry or grape tomatoes. * Canned black beans: For a bit more flavor than you’d get from plain canned black beans, I like to use Bush’s Seasoned Black Beans, lightly rinsed and drained. * Seasoning: The salsa is seasoned with kosher salt, freshly ground black pepper, garlic powder and granulated sugar. * Oil and vinegar: A neutral oil like vegetable oil, canola oil, or avocado oil and white wine vinegar.
How to Make Grilled Steak with Corn and Black Bean Salsa Grill the corn. Grill the husked corn over medium heat, covered, for about 15 minutes. Rotate the ears a couple of times during the cooking time. Allow the corn to cool, then use a sharp knife to slice down the ear of corn to remove the kernels. * Make the dressing and start the salsa. Whisk together the dressing ingredients in a small bowl. Add all of the salsa ingredients except the avocado to a large bowl. Don’t slice into the avocado until you are ready to serve dinner. * Add the corn and dressing. Add the corn kernels and dressing and toss to combine. Cover and refrigerate the salsa until you’re ready to serve. You can prepare the salsa to this point several hours ahead of time if you’d like. * Grill the steak*. Drizzle the steaks with some olive oil and season them, pretty generously, with salt and pepper. Do this on both sides then throw them on the grill over medium heat. For medium (hint of pink in the center), let them cook for about 7 minutes per side. The time can vary, depending on the thickness of the steaks. Transfer the grilled steak to a cutting board to rest for 5 minutes.
The oil and vinegar based salsa dressing is so simple but trust me, it gives the salsa an addictive, can’t stop eating this stuff, flavor.
- Finish the salsa. While the steak is resting, add the chopped avocado to the salsa and toss it lightly.
- Slice the steak. This is optional, but I like to slice the steaks so people with varying appetites can take as many slices as they’d like. Big family cooking hack.
Grilled Steak TemperaturesCheck the temperature of the steak with an instant read meat thermometer. For the best result, I don’t recommend cooking sirloin steak beyond medium doneness.
Medium Rare (130 degrees F-140 degrees F) – Warm red center
Medium (140 degrees F -150 degrees F) – Warm pink center
Medium Well (150 degrees F -160 degrees F) – Slightly pink center
Well (Over 160 degrees F) – Little or no pink
Valerie’s TipsHusking corn on the cob: I husk my corn over my sink that I’ve lined with a paper towel so that I catch all the husks and silk. Then I can just scoop it all up and throw it in the trash. I find this easier than leaning over a garbage can or cleaning up my kitchen counter.
Removing the corn kernels from the cob: Let the corn cool till it can be handled easily then hold it upright on a cutting board and run a sharp knife down the sides to remove the kernels.
Resist the urge to marinate or over-season: Sirloin steak has great flavor so you really don’t need to do that much to it. Plus, there is a ton of flavor this salsa so you don’t want any strong marinade or seasoning flavors competing with that.
Serving SuggestionsThis lovely plate will serve as a meal in itself. But, for a more substantial dinner, add one or two of these recipes.
- Potatoes: You can never go wrong serving steak with Crispy Oven Baked Fries. Or whip up a batch of my sister’s famous Old Fashioned Potato Salad.
- Vegetables: Keep it simple and easy with some Sautéed Broccolini or Sautéed Green Beans.
- Bread: Cheater Garlic Bread is another no-fuss recipe that’s perfect for this meal.
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PrintGrilled Steak with Corn and Black Bean SalsaSimply grilled steak is dressed up for summer with a fresh and wholesome salsa. This Grilled Steak with Corn and Black Bean Salsa is an easy recipe for an absolutely delicious summer meal.Course Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 30 minutes minutesTotal Time 45 minutes minutesServings 6 servingsCalories 361kcalAuthor Valerie BrunmeierIngredientsFor the Corn and Black Bean Salsa 2 ears corn on the cob * 16 ounce can black beans I like Bush's Seasoned Recipe Black Beans * 1 cup cherry or grape tomatoes halved * ½ red bell pepper diced * 4 green onions chopped * ½ cup cilantro leaves chopped * 1 large avocado chopped For the Dressing 2 tablespoons white wine vinegar * 2 tablespoons vegetable oil * 2 tablespoons granulated sugar * ¼ teaspoon garlic powder * ½ lime juiced * kosher salt and freshly ground black pepper to taste For the Steak 1½ pounds top sirloin steak cut into serving size pieces, if needed * extra virgin olive oil as needed * kosher salt and freshly ground black pepper to taste InstructionsGrill the Corn Preheat your grill to MEDIUM to MEDIUM-HIGH heat. Husk the corn and place it on the grill. Grill, covered, for about 12 to 15 minutes. Rotate the corn a few times while grilling. Remove it from the grill and allow it to cool for a few minutes. Make the Dressing Meanwhile, in a small bowl, whisk together the vinegar, oil, sugar, garlic powder, lime, salt and pepper. Set aside. Start the Salsa Empty the can of black beans into a colander. rinse lightly, and drain well. * Run a sharp knife down the sides of the corn cob to remove the grilled kernels. In a medium serving bowl, combine the drained black beans, cherry tomatoes, red bell pepper, green onions, cilantro, and corn. Toss with the dressing. Do not add the avocado, that will come later. Cover and chill while preparing the steak (the salsa can be made to this point in advance and refrigerated for up to 4 hours). Grill the Steak Allow steak to rest at room temperature for 30 to 40 minutes before starting. * Preheat your grill on MEDIUM heat. Place the steak on a large platter or baking sheet. Drizzle generously with olive oil and season with salt and pepper, on both sides. Grill the steak for about 7 to 8 minutes per side for medium rare to medium, depending on the thickness. Cook a few minutes longer for well done (see notes below for temperature). Remove from the grill and allow the steaks to rest for 5 or 10 minutes before serving. Finish the Salsa and Serve Remove the salsa from refrigerator and add the chopped avocado. Toss lightly to combine. * Slice the steak, if you'd like. Garnish servings with a scoop of the the salsa and serve. NotesCheck the temperature of the steak with an instant read thermometer. For the best result, I don’t recommend cooking sirloin steak beyond medium doneness. Medium Rare (130 degrees F-140 degrees F) – Warm red center * Medium (140 degrees F -150 degrees F) – Warm pink center * Medium Well (150 degrees F -160 degrees F) – Slightly pink center * Well (Over 160 degrees F) – Little or no pink NutritionCalories: 361kcal | Carbohydrates: 28g | Protein: 32g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 560mg | Potassium: 994mg | Fiber: 9g | Sugar: 7g | Vitamin A: 712IU | Vitamin C: 29mg | Calcium: 69mg | Iron: 4mgMore Easy Grilling Recipes Steak Fajitas Best Grilled Chicken Marinade Grilled Teriyaki Steak Beer Brats Recipe This post was originally published on September 1, 2012. It has been updated with new text and images.*
A flavorful chicken marinade creates the most tender, delicious chicken for these Chicken Bacon Ranch Wraps. They’re layered with crunchy lettuce, tomatoes, and red onion and drizzled with ranch dressing.
Looking for more easy chicken wrap recipes? You’ll love my California Club Wraps and Avocado Chicken Salad.
This recipe is a take on the classic BLT sandwich we all know and love. In addition to the B, the L, and the T, I’ve added super tasty strips of chicken, shredded cheese, and a drizzle of ranch dressing and rolled all this goodness up in a wrap.
The combination of flavors and crunch in these Chicken Bacon Ranch Wraps makes me crave them again and again.
I’m all about fun, casual meals through the summer months and beyond and this one is a keeper!
Table of contents Ingredient Notes * Recipe Prep * How to Make Chicken Bacon Ranch Wraps Ingredient Notes Chicken: A couple of boneless skinless chicken breasts sliced through the middle, lengthwise, to create thin cutlets. * For the chicken marinade: Fresh lemon juice, olive oil, dijon mustard, minced garlic, minced rosemary (fresh or dried), smoked paprika, kosher salt, and freshly ground black pepper. * Bacon: Cooked, crispy bacon broken into pieces. * Veggies: Chopped romaine lettuce, chopped tomato, and thinly sliced red onion. * Cheese: I love shredded pepper Jack cheese on these wraps but you can substitute another type of cheese if you’d like. Monterey Jack cheese, sharp cheddar cheese, or Colby cheese would all be delicious substitutions. * Ranch dressing: Use your favorite brand of store-bought ranch salad dressing or make a batch of homemade Buttermilk Ranch Dressing. * Wraps or tortillas: I’ve used everything from plain flour tortillas, to whole wheat tortillas, spinach herb wraps, and low carb wraps. It’s all good! Use burrito-sized tortillas for larger wraps or soft taco tortillas for slightly smaller wraps.
Recipe Prep Marinate the chicken. Get the chicken marinating at least an hour before or better yet, first thing in the morning. Just combine the marinade ingredients, pour it over the chicken in a large zippered food storage bag, and pop it in the fridge. * Cook the bacon.* Use your favorite method to cook the bacon or take a look at the recipe card below for my oven instructions.
How to Make Chicken Bacon Ranch Wraps1. In a 12-inch nonstick skillet, cook the marinated chicken in olive oil over medium-high heat. 2. When the chicken reaches an internal temperature of 165 degrees F, transfer it to a cutting board and let it rest 5 minutes. Then, slice the chicken into strips.
- Layer your wrap with romaine, tomato, and red onion.
- Add some strips of chicken and pieces of bacon.
- Top the ingredients with some shredded cheese and a drizzle of ranch dressing.
- Fold the wrap over the ingredients and roll it up tightly.
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PrintChicken Bacon Ranch WrapsA flavorful chicken marinade creates the most tender, delicious chicken for these Chicken Bacon Ranch Wraps. They're layered with crunchy lettuce, tomatoes, and red onion and drizzled with ranch dressing.Course Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 10 minutes minutesMarinating Time 1 hour hourTotal Time 1 hour hour 25 minutes minutesServings 6Calories 679kcalAuthor Valerie BrunmeierIngredients 2 boneless skinless chicken breasts 1 ¼ to 1 ½ pounds For the Chicken Marinade 1 lemon juiced * 4 tablespoons olive oil * 2 tablespoons dijon mustard * 2 teaspoons minced garlic * 2 tablespoons fresh rosemary minced (or 2 teaspoons dried rosemary) * 1 teaspoon kosher salt * 1 teaspoon smoked paprika * freshly ground black pepper to taste For the Rest 1 tablespoon olive oil for cooking chicken * 6 wraps or tortillas * 1 ½ cups chopped romaine heart leaves * 10 slices bacon cooked and broken into pieces * 1 tomato chopped * ¾ cup thinly sliced red onion * 1 ½ cups shredded pepper Jack cheese * ¾ to 1 cup ranch dressing Instructions Slice each chicken breast all the way through the middle to create thinner cutlets. If necessary, cover the cutlets with plastic wrap and pound lightly with the flat side of a meat mallet to an even thickness of about ¼-inch. Place the chicken in a large zippered food storage bag. * Combine the marinade ingredients and pour it over the chicken in the bag. Seal and refrigerate it for at least 1 hour and up to 8 hours. * In a 12-inch nonstick skillet, heat 1 tablespoon olive oil over MEDIUM-HIGH heat. Cook the chicken for about 4 minutes per side, reducing the heat if needed, until cooked to an internal temperature of 165 degrees F. Transfer the cooked chicken to a cutting board and let it rest 5 minutes. Slice the chicken into strips. * Layer the wraps with romaine, tomato, red onion, chicken, bacon, shredded cheese, and ranch dressing and roll them up tightly. Slice the wraps in half and serve. NotesHow to Cook Bacon in the Oven1. Preheat your oven to 400 degrees F and line a rimmed baking sheet with heavy duty foil. If preferred, you can use parchment paper or leave the baking sheet bare. 2. Place the bacon in an even layer and transfer the baking sheet to the oven. Bake for about 15 minutes or until nicely crisped. 3. Remove the pan from the oven and transfer the bacon to paper towels to drain. If you used foil, allow the grease to cool a bit, then gather the edges of the foil and fold it up to enclose the grease to easily discard it. NutritionServing: 1wrap | Calories: 679kcal | Carbohydrates: 44g | Protein: 27g | Fat: 45g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 70mg | Sodium: 1498mg | Potassium: 419mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2275IU | Vitamin C: 15mg | Calcium: 398mg | Iron: 5mgMore Easy Chicken Wraps California Club Wraps Chicken Pitas Avocado Chicken Salad Curry Chicken Salad
This Tortellini Broccoli Salad is the perfect choice for a potluck gathering any time of year. Crisp-tender broccoli and cheese tortellini are tossed with bacon, dried cranberries, walnuts and a creamy, tangy dresssing.
If you’re a fan of classic Broccoli Salad, you’re going to love this recipe. The addition of cheese tortellini adds a nice textural contrast and makes it a more substantial salad.
I first published this bright and cheerful Tortellini Broccoli Salad recipe back in 2013 after our boys gathered for our annual Christmas photo shoot. It was on the menu alongside my Crock-Pot Italian Beef Sandwiches and worked well as successful bribe to get them over to the house.
Fast forward 11 years and I just can’t believe how old these memories and these beloved recipes are becoming!
And, speaking of things flying by quickly. It’s just insane that we are closing in on Labor Day weekend – the unofficial end of summer. I’m in the midst of planning my content for fall and winter, but I’m still fully in summer mode here. I’m so ready to plan a fun, summery menu for the holiday weekend and this veggie loaded pasta salad would be a great choice.
Table of contents Ingredient Notes * Prepping the Tortellini and Broccoli * How to Make Tortellini Broccoli Salad * Make-Ahead Tips Ingredient Notes Tortellini: This recipe calls for a package of refrigerated cheese tortellini. I use Rana brand, but any brand will do. * Broccoli: You want to cut the broccoli florets down into bite size pieces to make them more manageable in this salad. * Remaining salad ingredients: Diced red onion, dried cranberries, thick-sliced bacon that has been cooked and chopped, and chopped walnuts. See the recipe card below for instructions on how to cook the bacon. * For the dressing: Mayonnaise, sour cream (light or regular), apple cider vinegar, granulated sugar, salt, and freshly ground black pepper. Now and then I like to substitute balsamic vinegar for the apple cider vinegar for a different flavor profile. Both are great!
Prepping the Tortellini and BroccoliMake use of one pot of boiling water to take care of the task of cooking the tortellini and slightly blanching the broccoli (the key word here is slightly).
- Cook the tortellini: Bring a large pot of water to a boil and cook the tortellini about 1 minute shy of the package directions to be sure it doesn’t end of mushy. Use a slotted spoon to transfer the cooked tortellini to a colander and keep the water in the pot. Rinse the tortellini with cold water until cool to the touch and drain it well. Then, transfer it to a large mixing bowl and set it aside.
- Blanch the broccoli: Bring the water in the pot back to a boil and add the broccoli. Cook it for only 1 to 2 minutes, just to blanch it slightly. Quickly transfer the broccoli to the colander, rinse with cold water until cool to the touch, and drain it well. Transfer the broccoli to the mixing bowl with the tortellini. How to Make Tortellini Broccoli Salad1. Add the remaining salad ingredients to the bowl with the tortellini and broccoli and pour the dressing over the top.
- Toss everything until well combined.
Make-Ahead TipsCooking the bacon: This is a task you can get done well in advance. Follow the directions on the recipe card below or take a look at the detailed instructions in my Broccoli Salad recipe and get it done!
Make the dressing: You can also mix up the dressing a day or two in advance and store it in an airtight container in the refrigerator.
Assemble ahead: This salad can be served immediately or covered and refrigerated for several hours before serving. If you’re making it in advance, I recommend reserving the walnuts to stir in just before serving so they’ll stay nice and crunchy.
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PrintTortellini Broccoli SaladThis Tortellini Broccoli Salad is the perfect choice for a potluck gathering any time of year. Crisp-tender broccoli and cheese tortellini are tossed with bacon, dried cranberries, walnuts and a creamy, tangy dresssing.Course Salad, Side DishCuisine AmericanPrep Time 15 minutes minutesCook Time 18 minutes minutesTotal Time 33 minutes minutesServings 6 to 8 servingsCalories 487kcalAuthor Valerie BrunmeierIngredients 10 ounces refrigerated cheese tortellini * 12 ounce fresh broccoli florets cut into bite-size pieces (approximately 4 ½ to 5 cups) * ⅓ cup red onion diced * ½ cup dried cranberries * 5 slices thick sliced bacon cooked and chopped (instructions below) * ⅓ cup walnuts chopped Dressing ⅓ cup mayonnaise * ⅓ cup sour cream light or regular * 1 tablespoon apple cider vinegar (can substitute balsamic vinegar) * 1 tablespoon granulated sugar * salt and freshly ground black pepper to taste Instructions Bring a large pot of water to a boil and cook the tortellini according to the package directions, being careful not to overcook. Use a slotted spoon to transfer the cooked tortellini to a colander (keep the water in the pot). Rinse the tortellini with cold water until cool to the touch and drain it well. If necessary, turn it out onto a double layer of paper towels to absorb any excess water. Transfer it to a large mixing bowl and set it aside. * Bring the water in the pot back to a boil and add the broccoli. Cook for only 1 to 2 minutes, just to blanch it slightly. Quickly transfer the broccoli to the colander, rinse with cold water until cool to the touch, and drain it well (blot with paper towels, if needed). Transfer the broccoli to the mixing bowl with the tortellini. * In a small bowl, whisk together the dressing ingredients. Set aside. * In a large serving bowl, combine the broccoli, tortellini, onion, and dried cranberries. Pour the dressing over the top and toss until well combined. Stir in the crumbled bacon and chopped walnuts and serve immediately or cover and refrigerate for an hour or two. To Cook the Bacon Preheat oven to 400 degrees F. Place bacon on a foil lined, rimmed baking sheet. Bake for 15 to 16 minutes or until browned and crisp. Transfer the cooked bacon to paper towels to drain. NutritionCalories: 487kcal | Carbohydrates: 37g | Protein: 14g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 603mg | Potassium: 306mg | Fiber: 4g | Sugar: 13g | Vitamin A: 454IU | Vitamin C: 51mg | Calcium: 118mg | Iron: 2mgMore Pasta Salads Lemony Tortellini Broccoli Salad Chicken Avocado Pasta Salad Italian Tortellini Salad Chicken Pesto Pasta Salad This post was originally published on January 4, 2014. It has been updated with new text and images.
This Sautéed Broccolini recipe with garlic and lemon is an easy, versatile side dish that’s ready in about 10 minutes! Stalks of broccolini cook until perfectly tender with this easy, foolproof method.
Easy vegetables like this and my Sautéed Green Beans are on regular rotation on our dinner menu.
This Sautéed Broccolini has been a once a week side dish for us for several months now. It’s perfect served with any protein and it’s so gosh darned good that I’ve felt compelled to make it every week.
In case you haven’t met yet, brocollini, or “baby broccoli” is a milder and slightly sweeter cousin to traditional broccoli. It has long, slender stalks and frilly, delicate florets that are both deliciously edible. When cooked properly, the stems become tender but still retain a slight bite.
In this recipe, I sauté broccolini with garlic and red pepper flakes, which makes it take on a rich, savory flavor with a hint of heat. Fresh lemon juice brightens it up at the end and complements the sweet and tender texture of the broccolini perfectly.
The special method works so well for sautéeing or stir frying tough veggies like my Broccoli Mushroom Stir Fry It is the key to ensuring the correct level of tenderness every time.
Table of contents Ingredient Notes
* How to Trim Broccolini
* How to Sauté Broccolini
* Storage Tips
Ingredient NotesBroccolini: Look for broccolini with bright green stalks and florets with no yellowing or wilting. A bunch of broccolini typically contains 3 to 4 spears so you’d need to choose 2 bunches that weigh 10 to 12 ounces for this recipe This is the perfect amount to cook in a 12-inch skillet without overcrowding it.
Oil: Extra-virgin olive oil
Garlic: A good amount of minced garlic.
Seasoning: You can use just a pinch of red pepper flakes if you’re sensitive to heat or add as much as you’d like to add some heat. You’ll also need a little salt.
Liquid: A little water helps to steam the broccolini to create perfectly tender stalks. This is a key step to success in this recipe.
Lemon:* The broccolini is finished with a squeeze of fresh lemon juice. If you want to amp up the lemon flavor even more you can sprinkle it with a little lemon zest.
How to Trim Broccolini1. Rinse and pluck: Place the stalks of broccolini in a colander and rinse them well under cold running water to remove any dirt or debris. If you see small leaves on the stalks, just pluck them off. 2. Trim: With a sharp knife, cut off and discard the bottom third of the broccolini stems (about 1- to 2-inches), to remove any tough or woody parts. Slice thicker stalks in half, right through the middle, to help ensure the stalks will cook evenly.
How to Sauté Broccolini1. Heat the olive oil in a large skillet over medium-high heat and add the broccolini and garlic. 2. Cook, tossing with kitchen tongs to distribute the garlic, then season with red pepper flakes and salt. Sauté for about 2 minutes to slightly sear the broccolini and cook the garlic. The broccolini should be bright green. 3. Add the water, cover the pan and immediately reduce the heat to low. Cook for 2 to 4 minutes more, or until the stalks are tender when pierced with the tip of a sharp knife. 4. Remove from the pan from the heat and toss with the lemon juice.
Pro TipAllowing the broccolini to cook in a covered skillet with a little water creates steam to cook the stems through to the perfect tenderness without burning the delicate florets.
Storage TipsTransfer leftover Sautéed Broccolini to an airtight container, or zippered plastic storage bag, and refrigerate. Leftovers should be used within 3 to 4 days for the best quality.
Reheat leftovers briefly in the microwave or in a skillet on the stove, adding a splash of water if needed, just until warmed through.
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PrintSautéed BroccoliniThis Sautéed Broccolini recipe with garlic and lemon is an easy, versatile side dish choice that's ready in about 10 minutes! Stalks of broccolini cook until perfectly tender with this easy, foolproof method.Course Side Dish, VegetablePrep Time 5 minutes minutesCook Time 5 minutes minutesTotal Time 10 minutes minutesServings 4Calories 94kcalAuthor Valerie BrunmeierIngredients 10 to 12 ounces broccolini * 2 tablespoons extra-virgin olive oil * 2 teaspoons minced garlic * ¼ teaspoon red pepper flakes * ¼ teaspoon salt or to taste * 2 tablespoons water * 2 teaspoons fresh lemon juice Instructions Remove any leaves from the stalks of broccolini, trim the woody ends by 1- to 2-inches, and slice any thick stalks in half, lengthwise. * In a 12-inch skillet, over MEDIUM heat, heat the olive oil. Add the broccolini and garlic. Cook, tossing with kitchen tongs to distribute the garlic, for about 30 seconds. Season with the red pepper flakes and salt. Continue to cook, tossing frequently for about 2 minutes. The broccolini should be bright green. Add the water, cover and immediately reduce the heat to LOW. Cook for 2 to 4 minutes more, or until the stalks are tender when pierced with the tip of a sharp knife. Remove from the heat. * Add the lemon juice, toss, and serve immediately. NutritionCalories: 94kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 169mg | Potassium: 11mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1288IU | Vitamin C: 66mg | Calcium: 54mg | Iron: 1mgMore Vegetable Side Dishes Sautéed Green Beans Marinated Vegetable Salad Sheet Pan Roasted Vegetables Asian Green Beans
This Summer Shrimp Scampi with tomatoes, corn, and fresh basil is an incredibly fast, company-worthy meal. Gorgeous, delicious, and ready to serve in under 30 minutes!
When you need an impressive meal but are short on time, quick cooking shrimp recipes like this one are an excellent choice. You’ll also love my Shrimp and Spinach Pasta and Shrimp Pasta in Vodka Sauce.
The first time I threw this Summer Shrimp Scampi together, I was honestly stunned. It is just so pretty and has such a fresh, summery vibe on the table. Impressive but easy – the best combination possible for summer cooking.
It has that classic garlicky, butter, lemon, and wine-infused flavor you’d expect from shrimp scampi. But, in addition, I’ve added vibrant cherry tomatoes, corn, and basil for a seasonal twist.
Summer meals are not just about grilling. In fact, when the weather makes you feel like you’re walking into an oven when you step outside, firing up the grill is no fun. It’s those days when quick and simple stovetop meals like this are in order.
Even on a busy weekday, you could walk in the door and have this meal ready to serve in under 30 minutes.
Table of contents Ingredient Notes * How to Make Summer Shrimp Scampi * FAQ and Valerie’s Tips * Serving Suggestions Ingredient Notes Shrimp: You’ll need a little over a pound of extra large uncooked shrimp for this recipe. To save yourself some time and effort, be sure they are peeled and deveined. If they still have tails, remove them. * Seasoning: Kosher salt, freshly ground black pepper, and red pepper flakes. * Fat: Extra-virgin olive oil and butter. * Fresh produce: Garlic cloves, cherry tomatoes or grape tomatoes in assorted colors, fresh corn cut from the cob or frozen corn that has been thawed, fresh lemon juice, and fresh basil leaves. * Wine: A dry white wine like Pinot Grigio or Sauvignon Blanc are the best choice. * Pasta: You can cook up any dry pasta you love to go with this scampi. I used penne pasta. * Optional for serving: I like to garnish the scampi with some shaved Parmesan and extra lemon wedges. I know some people feel you shouldn’t mix seafood and cheese, but it works with this dish!
How to Make Summer Shrimp Scampi1. Season the shrimp with salt and pepper, to taste. Heat olive oil in a skillet and cook the shrimp until lightly seared and nearly cooked through about 1 minute per side. Remove from the heat and use a slotted spoon to transfer the shrimp to a plate. 2. Return the skillet to the heat and add the tomatoes and corn kernels, season with salt and pepper, and cook, stirring occasionally, until the start to blister in spots and the corn is tender. Reduce the heat and add the garlic and red pepper flakes and cook, stirring, about 1 minute. 3. Add the wine and lemon juice, scraping, to deglaze the bottom of the pan. Cook briefly, just until the wine is slightly reduced, then add the butter and stir until melted. 4. Add the shrimp and any accumulated juices and stir to combine it with the sauce. At this point, you can add a small amount of pasta water to help bind the sauce. Remove the skillet from the heat and stir in the basil. Taste and season with additional salt and pepper, if needed.
Pro TipShrimp cooks quickly and can take on a rubbery texture if cooked too long. It’s important to transfer it out of the skillet just as soon as it becomes opaque and pink.
FAQ and Valerie’s TipsWhat can I substitute for white wine in shrimp scampi? If you want a booze-free scampi, you can substitute chicken broth or stock for the wine. I have to warn you though, wine is one of the main components in this recipe so it will definitely be lacking in flavor. If you just don’t want to open a bottle of wine but happen to have dry sherry or madiera on hand, you can sub those for the wine in a pinch.
Why add pasta water to shrimp scampi? Adding a little of the water that you used to cook your pasta to the finished sauce is optional but recommended. Butter sauces have a tendency to separate and a little of the starchy pasta water can help with this. It also helps add a little body to the sauce. Just be careful not to add too much to avoid watering down the flavor – 2 to 3 tablespoons should do the trick.
Can you freeze this Summer Shrimp Scampi? If the shrimp was previously frozen, I don’t recommend cooking it and freezing it a second time. Although it’s safe to do so, it can change the texture. Instead, store leftovers in an airtight container in the refrigerator and use them within 3 to 4 days.
Serving SuggestionsThe Best Pasta for Scampi: Scampi pairs perfectly with short pasta like penne or long pasta like linquine or angel hair. If you’d like, you can stir the cooked pasta right into the skillet with the cooked scampi to make sure it’s coated with that wonderful sauce. Or, serve it over your favorite cooked pasta with lemon wedges and Parmesan on the side.
Salad: Toss a simple Arugula Salad with Lemon Vinaigrette or Lemon Parmesan Salad. See my category of salad recipes for more ideas.
Vegetables: More vegetables are always a good thing in my book! Sautéed Green Beans or Pesto Green Beans are excellent choices to round out this summery meal.
Bread: Warm a loaf of French bread or cook up a batch of my easy Cheater Garlic Bread.
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PrintSummer Shrimp ScampiThis Summer Shrimp Scampi with tomatoes, corn, and fresh basil is an incredibly fast, company-worthy meal. Gorgeous, delicious, and ready to serve in under 30 minutes!Course Main Course, PastaCuisine ItalianPrep Time 10 minutes minutesCook Time 8 minutes minutesTotal Time 18 minutes minutesServings 4Calories 444kcalAuthor Valerie BrunmeierIngredients 12 ounces dry penne pasta * 1¼ pounds extra large shrimp peeled, deveined, tails removed * Kosher salt and freshly ground black pepper to taste * 2 tablespoons extra virgin olive oil * 4 garlic cloves minced * 1 heaping cup grape or cherry tomatoes assorted colors, halved * 1 cup corn kernels fresh or frozen (if frozen, thaw and drain well) * ¼ teaspoon crushed red pepper flakes or to taste * ¼ cup dry white wine like Pinot Grigio or Sauvignon Blanc * 2 tablespoons fresh lemon juice (from 1 lemon) plus lemon wedges for serving (optional) * 4 tablespoons butter sliced into pats * 3 tablespoons fresh basil sliced or torn * Parmesan cheese shaved or grated, optional for garnish Instructions Boil the penne in salted water according to the package directions for al dente. (If cooking in advance, reserve about ¼ cup of the pasta water for later). * Meanwhile, pat the shrimp dry with paper towels and season with salt and pepper, to taste. In a 12-inch skillet or saute pan, heat the olive oil over MEDIUM-HIGH heat. Add the shrimp and cook until lightly seared and nearly cooked through about 1 minute per side. Remove from the heat and use kitchen tongs or a slotted spoon to transfer the shrimp to a plate and set it aside. * Return the skillet to MEDIUM-HIGH heat and add the tomatoes and corn, season with salt and pepper, and cook, stirring occasionally, until the tomatoes start to blister in spots and the corn is tender, about 2 to 3 minutes. * Reduce heat to MEDIUM and add the garlic and red pepper flakes and cook, stirring, about 1 minute. * Add the wine and lemon juice, scraping, to deglaze the bottom of the pan. Cook until the wine is slightly reduced (just slightly, not completely – you want sauce), about 2 minutes, then add the butter and stir until melted. Add the shrimp and any accumulated juices and stir to combine it with the sauce. Add a small amount of pasta water (2 to 3 tablespoons) to help bind the sauce, if neeeded. * Remove from heat and stir in the basil. Season to taste with salt and pepper. * Drain the cooked penne. Serve over penne with Parmesan and lemon wedges on the side. NotesIf using frozen corn, there is no need to defrost it. NutritionCalories: 444kcal | Carbohydrates: 35g | Protein: 26g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 209mg | Sodium: 981mg | Potassium: 293mg | Fiber: 3g | Sugar: 3g | Vitamin A: 742IU | Vitamin C: 5mg | Calcium: 97mg | Iron: 2mgMore Shrimp Recipes Shrimp Caesar Salad Shrimp Pasta in Vodka Sauce Cilantro Lime Shrimp Salad Shrimp and Spinach Pasta This post was originally published on June 19, 2017. It has been updated with new text and images.
Skip the freezer aisle and make your own freezer-friendly Beef and Bean Burritos at home. Flour tortillas are layered with a well seasoned ground beef filling, two kinds of beans, and plenty of shredded cheese.
Looking for a meatless meal? Try my Baked Cheesy Bean and Rice Burritos.
If you’ve got teenagers in the house over the summer break, I guarantee you’ll be happy to have your freezer stocked with these Beef and Bean Burritos!
But honestly, it’s been years since we’ve had teenagers here and we still love them. They stay fresh a good long time in your freezer and can be reheated quickly from frozen for an easy lunch or dinner. And most importantly, they’re more wholesome and taste so much better than store-bought frozen burritos.
The next time you’re in one of those Marie Kondo I’m-going-to-tackle-my closets-and-the-world kind of moods, add these easy Beef and Bean Burritos to your to-do list. That way when all heck breaks loose, as it seems to frequently, you’ll have a homemade microwaveable meal in minutes.
Table of contents Ingredient Notes * How to Make Beef and Bean Burritos * How to Freeze Burritos * Heating Frozen Burritos * Tips for the Best Beef and Bean Freezer Burritos * Variations Ingredient Notes Ground beef filling – 90% to 93% lean ground beef, diced yellow onion, tomato paste, Homemade Taco Seasoning Mix (or a store-bought blend), a little water, canned diced green chiles, and a little hot sauce. These ingredients create a moist and flavorful ground beef fillig. * Beans – A can of refried beans and a can of pinto beans, rinsed and drained * Cheese – I use a combination of sharp cheddar and Monterey Jack cheese. * Tortillas – Burrito size (10-inch) flour tortillas. For smaller burritos, you can use 8-inch soft taco tortillas.
How to Make Beef and Bean Burritos1. Ground beef filling: Follow the recipe directions to cook the easy ground beef filling in a large nonstick skillet. Remove the skillet from the heat and allow the mixture to cool slightly. 2. Beans: While the beef is cooking, combine the refried beans and pinto beans in a medium mixing bowl.
- Fill: Layer a tortilla with beef filling, beans, and shredded cheese.
- Fold: Fold the ends of the tortilla over the filling.
- Roll: Then, roll tightly roll up the burrito.
- Repeat: Repeat this process with the remaining tortillas and filling ingredients.
Be sure to tuck the edges of the flour tortilla in over the filling and roll the burritos tightly to form a neat package so the ingredients won’t spill out when they are heated.
How to Freeze Burritos1. Layer 1: Securely wrap the burrito in a small sheet of parchment paper (I cut sheets of parchment paper in half to create squares). 2. Layer 2: Then, wrap it again in a sheet of foil. Two layers of wrap is an important step to help prevent freezer burn. 3. Freezer bag: Place the wrapped burritos in gallon size freezer-safe plastic storage bags.
Heating Frozen BurritosThese burritos can be heated straight from the freezer in the microwave or a conventional oven. If you’d like to heat an entire batch of them all at once, this can be done best in a conventional oven but it does take much longer.
I also tested reheating these burritos from their frozen state in an air fryer and didn’t love the outcome so I’m not sharing that method. In the time it took for the frozen filling to warm through, the tortillas became overly browned and somewhat dried out. Not ideal.
Microwave method: Remove the foil and parchment paper from one burrito and wrap it in a paper towel. Cook for 2 minutes and then flip the burrito and cook for an additional 30 to 45 seconds, or until heated through. Allow the heated burrito to sit for 20 seconds or so before serving. When using the microwave you should reheat them one at a time for the best result.
Conventional oven method: Preheat the oven to 400 degrees F. If you used plastic wrap or wax paper, unwrap the burrito and re-wrap them with just the foil. If you used parchment paper, you can leave the burrito wrapped in both. Place the foil-wrapped burritos on a baking sheet and bake for 45 minutes or until heated through, flipping halfway through the cooking time. The tortillas will toast up a little and they will cook up perfectly.
Tips for the Best Beef and Bean Freezer BurritosAdd flavor: Even if you like burritos on the mild side, I recommend adding a few shakes of a flavored hot sauce to the ground beef filling. Our favorites are Cholula Chipotle Hot Sauce or Chipotle Green Pepper Hot Sauce. These sauces are a quick way to add a ton of flavor to the filling.
Soften the tortillas before rolling: Use room temperature flour tortillas since chilled tortillas have a tendency to crack. If you are pulling the tortillas from the fridge, microwave a stack of 8 to 10 tortillas on a microwave-safe plate for about 30 seconds to warm them slightly.
Avoid soggy burritos: Allow the meat mixture to cool slightly before filling the tortillas. If the mixture is too hot, it can result in a soggy tortilla.
Variations Burrito Size: This recipe will make 8 burritos using 10-inch burrito size flour tortillas. For mini burritos, use smaller 8-inch soft taco size tortillas and you’ll get 10 or more, depending on how beefy you want them. * Tex-Mex Burritos: Sauté some diced red bell pepper and add some frozen corn to the ground beef filling. Layer the burritos with pepper Jack cheese for a Tex-Mex twist! * Lower Carb Burritos:* I like to wrap half the burritos in low carb wraps like Ole Extreme Wellness High Fiber Wraps or La Tortilla Factory Whole Wheat Tortillas for my husband and I. This is an easy substitution to make to cut a substantial amount of refined carbs from your meal.
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PrintBeef and Bean Burritos (Freezer-Friendly)Skip the freezer aisle and make your own freezer-friendly Beef and Bean Burritos at home. Flour tortillas are layered with a well seasoned ground beef filling, two kinds of beans, and plenty of shredded cheese.Course Main CourseCuisine American, MexicanPrep Time 15 minutes minutesCook Time 15 minutes minutesTotal Time 30 minutes minutesServings 8Calories 378kcalAuthor Valerie BrunmeierIngredients 1 ½ pounds 90% to 93% lean ground beef * ¾ cup diced yellow onion * 2 tablespoons tomato paste * 4 teaspoons Homemade Taco Seasoning Mix * ½ cup water * 4 ounce can diced green chiles drained * Hot sauce optional and to taste (we love Choluha flavors) * 16 ounce can refried beans * 16 ounce can pinto beans rinsed and drained * 3 cups shredded cheese sharp cheddar, Monterey Jack cheese or pepper Jack cheese (or a combo) * 8 (10″) burrito size flour tortillas room temperature Instructions Coat a large nonstick skillet with nonstick cooking spray and place it over MEDIUM heat. Add the ground beef and onion and cook, stirring to break up the ground beef, until the beef is thoroughly cooked and no pink remains. Drain the grease from the skillet and return it to the heat. Add the tomato paste and taco seasoning and cook, stirring, until the tomato paste and spices are combined well with the beef. Add the water, diced green chiles, and a few generous shakes of your favorite hot sauce, or as much as desired to suit your taste. Reduce the heat to MEDIUM-LOW and simmer for 2 or 3 minutes, stirring occasionally, until the water has been absorbed. Remove the skillet from the heat and allow the mixture to cool slightly. * Meanwhile, combine the refried beans and pinto beans in a medium mixing bowl. Set aside. Assemble the Burritos Layer a tortilla with ¼ cup of the bean mixture, ½ cup of the beef mixture and about ⅓ cup shredded cheese. Fold the ends of the tortilla over the filling and then roll up tightly. Repeat with remaining tortillas and filling ingredients. (Important to fold ends over before rolling so filling will stay put when reheating.) To Wrap and Freeze Securely wrap the burritos in a sheet of parchment paper (can use plastic wrap or wax paper) and then in a sheet of foil (just regular foil – not heavy duty). Use a permanent marker to label them individually with the date or place them in a gallon size freezer-safe plastic storage bag and label the bag with the date and contents. Freeze for up to 3 months. Heating the Frozen Burritos Microwave: Remove and discard the foil and inner wrapping from one frozen burrito. Wrap it in a paper towel and place it on a microwave-safe plate. Microwave on high for 2 minutes. Flip the burrito over and cook for an additional 30 to 45 seconds or until heated through. Let stand, wrapped, for 20 seconds and then devour! * Conventional Oven: Preheat oven to 400 degrees F. If you used plastic wrap or wax paper, unwrap the burrito and wrap it again with just the foil (without the inner wrapping). If you used parchment paper, you can leave the burrito wrapped in both. Place the foil-wrapped burrito in the oven and bake for 45 minutes or until heated through, flipping halfway through the cooking time. If baking more than one burrito at a time you can place them on a baking sheet and it may take a bit longer. NutritionServing: 1burrito | Calories: 378kcal | Carbohydrates: 19g | Protein: 32g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 953mg | Potassium: 557mg | Fiber: 6g | Sugar: 4g | Vitamin A: 410IU | Vitamin C: 7mg | Calcium: 283mg | Iron: 4mgMore Freezer Meals Baked Breakfast Taquitos Freezer Lasagna Baked Chicken Taquitos Easy Homemade Spaghetti Sauce This post was originally published March 9, 2019. It has been updated with new text and images.*
Feta stuffed boneless chicken breasts roast on a baking sheet along with colorful vegetables and halved lemons for this Greek Sheet Pan Chicken. Fresh, easy, and loaded with Greek flavor!
If you love Mediterranean flavors, you’ll also love my Grilled Greek Chicken and delicious Chicken Pitas.
Say hello to my new favorite sheet pan meal.
There is so much to love about this recipe. From the quick and easy method of stuffing the chicken to the fact that this it’s an all in one meal that bakes together, from start to finish.
And flavor, baby! Lemony, garlicky chicken with a salty bite from feta cheese along with tender roasted potatoes and colorful veggies. It’s just as delicious as it is gorgeous.
Table of contents Ingredient Notes * How to Make Greek Sheet Pan Chicken * Serving Suggestions * Storage Tips Ingredient Notes Chicken: Look for medium boneless skinless chicken breasts that are close to the same size so they’ll cook evenly. * Vegetables: Zucchini, quartered lengthwise and sliced, cherry and/or tomatoes in assorted colors, and thickly sliced red onion. I could easily add chopped bell peppers to this mix too. * Potatoes: Baby potatoes sliced in half so they’ll cook at the same rate with the chicken and other veggies. * Oil: Extra virgin olive oil. * Dry seasoning: Garlic powder, oregano, thyme, kosher salt, and freshly ground black pepper. * Fresh herbs: A little fresh parsley – flat leaf or curly. * Garlic: Minced (either the jarred variety or fresh garlic). * Cheese: Crumbled feta cheese. * Lemons: Meyer lemons are always my first choice but regular lemons will work just fine.
How to Make Greek Sheet Pan Chicken1. Score the chicken: Using a sharp knife, score the chicken breast in a grid pattern, making sure you don’t cut all the way through (slice across width 5 to 6 times then rotate the chicken and slice lengthwise to create a cross-hatch pattern). Place the pieces of chicken on a baking sheet coated with nonstick cooking spray. 2. Prep the veggies: Place the potatoes, zucchini, tomatoes, and onion in a large bowl and toss with olive oil and the seasonings and spread them around the chicken. 3. Stuff the chicken: In the empty veggie bowl, combine the ingredients for the feta mixture and spread it over each piece of chicken. Tuck a halved lemon on the baking sheet between some of the veggies. 4. Bake: Transfer the baking sheet to a preheated 425 degree oven and cook for 35 to 40 minutes or until the chicken has reached an internal temperature of 165 degrees F. For a nice golden brown crust, set the oven to broil and cook for an additional 3 to 4 minutes. 5. Finish: If there is a lot of excess liquid on the baking sheet, you can pour or spoon it off (drizzle a little over the chicken, if desired). When the roasted lemons are cool enough to handle, squeeze the lemon juice over everything, garnish with a little fresh parsley, if you’d like, and serve.
Something really nice happens to lemons when they are roasted. They become tender and super juicy and the heat intensifies the flavor and sweetness of fresh lemon juice.
Serving SuggestionsThis Greek sheet pan meal is just calling out for a bowl of freshly made Tzatziki Sauce for dipping. And while you’re at it, why not bake up a batch of Homemade Pita Chips. Check out my entire collection of Greek recipes for more ideas.
For a more substantial meal, serve it with my easy Almond Rice Pilaf or Orzo Salad with Spinach and Feta.
Storage TipsTransfer leftovers to an airtight container and refrigerate them for up to 3 to 4 days. This recipe reheats well and is a great choice for meal prep! Just portion it out into meal prep containers and reheat them in the microwave until warmed through.
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PrintGreek Sheet Pan ChickenFeta stuffed boneless chicken breasts roast on a baking sheet along with colorful vegetables and halved lemons for this Greek Sheet Pan Chicken. Fresh, easy, and loaded with Greek flavor!Course Main CourseCuisine GreekPrep Time 15 minutes minutesCook Time 40 minutes minutesTotal Time 55 minutes minutesServings 4Calories 601kcalAuthor Valerie BrunmeierIngredients 4 medium boneless skinless chicken breasts about 1 ¾ pounds * 1 pound baby potatoes halved (I used a combo of yellow and red) * 1 zucchini quartered lengthwise and sliced * 10 ounces cherry and/or grape tomatoes assorted colors * ½ medium red onion thickly sliced * ¼ cup + 2 tablespoons extra virgin olive oil divided * ½ teaspoon garlic powder * 1 teaspoon kosher salt divided * Freshly ground black pepper divided and to taste * ¾ cup crumbled feta cheese * 2 lemons divided (use Meyer lemons, if possible) * 2 tablespoons chopped fresh Italian parsley plus additional for garnish (optional) * 2 teaspoons minced garlic * 1 ½ teaspoons dried oregano * 1 teaspoon dried thyme Instructions Preheat the oven to 425 degrees F. Coat a large rimmed baking sheet with nonstick cooking spray. * Pat the chicken dry with a paper towel. Using a sharp knife, score the chicken breast in a grid pattern, making sure you don’t cut all the way through (slice across width 5 to 6 times then rotate the chicken and slice lengthwise to create a cross-hatch pattern). Place the pieces of chicken on the prepared baking sheet. * Place the potatoes, zucchini, tomatoes, and onion in a large bowl and toss with 2 tablespoons olive oil, garlic powder, ½ teaspoon salt, and pepper, to taste. Spread the potatoes and veggies around the chicken. * In the empty veggie bowl, mix together the feta, remaining ¼ cup olive oil, the juice from 1 lemon, parsley, garlic, oregano, thyme, remaining ½ teaspoon salt, and pepper, to taste. Spread the feta mixture over each piece of chicken. Slice the remaining lemon in half and tuck the two halves, cut side up, on the baking sheet between some of the veggies. * Roast for 35 to 40 minutes or until the chicken has reached an internal temperature of 165 degrees F. Set the oven to BROIL and cook for an additional 3 to 4 minutes, to form a nice golden brown crust on the cheese mixture. * Remove from the oven. If there is a lot of excess liquid on the baking sheet, you can pour or spoon it off (drizzle a little over the chicken, if desired). When the lemons are cool enough to handle, squeeze the juice over everything and serve. NutritionCalories: 601kcal | Carbohydrates: 33g | Protein: 45g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.02g | Cholesterol: 134mg | Sodium: 1.122mg | Potassium: 1.535mg | Fiber: 6g | Sugar: 6g | Vitamin A: 820IU | Vitamin C: 82mg | Calcium: 217mg | Iron: 4mgMore Greek Recipes Grilled Greek Chicken Greek Potatoes Greek Chicken Kabobs Layered Greek Dip
Feta Bruschetta is a savory, irresistible appetizer choice! Toasted baguette slices are topped with a mixture of summer fresh tomatoes, basil, garlic, and feta cheese to create this Greek-style bruschetta.
For another crostini recipe with a completely different flavor profile, try my White Bean and Black Eyed Pea Crostini.
I originally published this Feta Bruschetta recipe over 12 years ago but I’m bringing it front and center as we near the peak of tomato season. I’ll never forget the first time I made these savory little bites of heaven.
At the time, my recipe testing guinea pig was my son, Adam. Although he was certain he was not a fan of tomatoes back then, he tore through a plate full of these and was back for more in minutes.
Needless to say, Adam is now a full-fledged tomato lover and I think this recipe may have helped bring him into the light.
Tomato and basil make this easy bruschetta recipe fresh and summery and the toasted baguette slices and slightly melted feta cheese add a salty, savory bite that is oh, so good. It’s perfect for any occasion from a simple backyard BBQ to a special occasion or holiday appetizer buffet.
Table of contents Ingredient Notes * The Best Tomatoes for Bruschetta * How to Make Feta Bruschetta * Valerie’s Tips * More Fresh Tomato Appetizers You’ll Love Ingredient Notes For the Feta Bruschetta: Diced tomatoes, minced fresh garlic cloves, chopped fresh basil, crumbled feta cheese, and a little freshly ground black pepper is optional. The feta adds enough of a salty bite that I never add additional salt. * For the Crostini: Baguette slices, butter, and extra virgin olive oil.
The Best Tomatoes for BruschettaRoma tomatoes, also known as paste or plum tomatoes, are my favorite choice for making brushcetta. They have an elongated, egg-like shape and smooth, bright-red skin with less seeds and moisture than other varieties. They’re sweet and meaty and their flavor intensifies even more when cooked.
Other varieties of tomatoes will also work, even cherry tomatoes. Just choose the best quality tomatoes you can get your hands on. If you are growing tomatoes in your garden this year, use them! The fresher, the better. They should be ripe but firm (not too squishy) so that they hold together well when chopped.
How to Make Feta Bruschetta1. Combine olive oil with melted butter in a small bowl. Place 1-inch slices of baguette on a large baking sheet and use a pastry brush to lightly coat both sides with the oil and butter mixture 2. Toast the sliced baguette in a 350 degree F oven for about 10 minutes or until lightly browned. 3. While the baguette is toasting, toss together the diced tomato, fresh basil, minced garlic, and crumbled feta cheese in a large mixing bowl. 4. Spoon the bruschetta mixture on the crostini and return the baking sheet to the oven for another 8 to 10 minutes, or until the mixture is warmed and the feta is slightly melted.
Valerie’s TipsFresh Ingredients: It’s important to choose high quality ingredients at their peak. I recommend preparing the bruschetta within a day or two of purchasing your ingredients for the freshest result.
Make-Ahead Tip: For the freshest result, I prefer to mix up the tomato mixture just before serving, but it can be combined in advance. Just cover and refrigerate it until you are ready to assemble the appetizers. Allow the mixture to come to room temperature by resting it on your kitchen counter for about 30 minutes before assembling and baking the bruschetta.
Serve Warm or Cold: If you’d like a less savory, more refreshing bruschetta, skip the second bake time. This mixture is delicious served warm or cold on crostini.
Balsamic Glaze Option: For even more flavor, drizzle a little balsamic glaze over the top of each Feta Bruschetta crostini. I always have a bottle in my fridge from either Trader Joe’s or Costco.
More Fresh Tomato Appetizers You’ll Love* Layered Greek Dip * Antipasto Skewers * Mango Corn Salsa with Black Beans * Cowboy Caviar * Mexican Shrimp Cocktail * Browse my entire collection of appetizer recipes for more ideas!
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PrintFeta BruschettaToasted baguette topped with a mixture of summer fresh tomatoes, basil, garlic, and feta cheese. Feta Bruschetta is a savory, irresistible appetizer choice!Course AppetizerCuisine American, ItalianPrep Time 10 minutes minutesCook Time 20 minutes minutesTotal Time 30 minutes minutesServings 10Calories 227kcalAuthor Valerie BrunmeierIngredients ¼ cup butter melted * ½ cup extra virgin olive oil * 1 French baguette sliced into 1-inch thick slices (20 slices) * 2 large Roma tomatoes diced (see notes below) * 2 teaspoons minced garlic * ⅓ cup finely chopped fresh basil * ½ cup crumbed feta cheese Instructions In a small bowl, combine the melted butter and oil. Using a pastry brush, lightly coat both sides of each bread slice. Place on a baking sheet. Bake at 350 degrees F for 10 minutes or until lightly browned on top. Remove from the oven and set aside but leave oven set to 350 degrees F. * Meanwhile, combine the tomatoes, garlic, basil, and feta. Divide the mixture among toasted baguette slices and return to the oven for an additional 8 to 10 minutes or until heated through. Serve warm. NotesI prefer to mix up the tomato mixture just before baking but it can be combined in advance, covered, and refrigerated, if desired. Allow it rest on your kitchen counter for about 30 minutes to take the chill off before assembling and baking the bruschetta.I love Roma-style tomatoes for this recipe but other varieties will work as well. Choose the best quality tomatoes you can get your hands on. If you are growing tomatoes in your garden this year, use them! The fresher, the better. They should be ripe but firm (not too squishy) so that they hold together well when chopped. NutritionServing: 2pieces | Calories: 227kcal | Carbohydrates: 14g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 278mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 319IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mgThis post was oiginally published on February 21, 2012. It has been updated with new text and images.
Adapted from Taste of Home.
Easy to stock ingredients, including frozen cherries, make this Easy Cherry Crisp a dessert that can be pulled together on a whim. Perfect for a spontaneous gathering or a last minute dessert anytime the craving strikes!
This fabulous cherry crisp recipe has been part of my recipe collection for a very, very long time.
It calls for frozen cherries and was specifically designed to be a go-to, last minute, folks-are-heading-over-and-what-the-heck-am-I-going-to-make-them-for dessert recipe. It’s important for every home cook to have a few recipes like this at their disposal and this one has been a real life-saver for me so many times.
I love fresh cherry recipes like my Fresh Cherry Cobbler and Fresh Cherry Crumb Cake. But, this recipe allows you to have the taste of summer all year long and at a moment’s notice.
And the best part, you get to skip the monotonous task of pitting mounds of cherries. Instead frozen cherries thaw quickly in the fridge and mix up beautifully, juices and all, to create this old-fashioned dessert.
Table of contents Ingredient Notes * How to Make Easy Cherry Crisp * Make-Ahead Tips * Storage Tips * Serving Suggestions * More Fruit Desserts You’ll Love Ingredient Notes Frozen cherries: I buy my bagged, frozen dark sweet cherries at Safeway but they are available in the frozen fruit section of most stores. Check the size as they may differ from the 12 ounce size used in this recipe. Also, be sure you purchase unsweetened (no sugar added) cherries. * Cherry filling: The thawed frozen cherries are combined with a little fresh lemon juice, pure vanilla extract, and granulated sugar. All-purpose flour is added to thicken the juices. * Almond crisp topping: All-purpose flour, old fashioned oats, light brown sugar, sliced almonds, salt, and butter.
How to Make Easy Cherry Crisp1. In a large bowl, toss cherries with lemon juice and vanilla. Add the granulated sugar and flour and stir to combine. 2. Transfer the mixture to a greased baking dish. 3. In a medium bowl, combine remaining flour, oats, brown sugar, part of the sliced almonds, and salt. Work in the butter with a pastry blender or fork until the mixture resembles coarse crumbs. 4. Sprinkle the crumb mixture over the fruit, then sprinkle with the remaining almonds. Bake in preheated 375 degree F oven for 45 to 50 minutes, or until topping is golden brown.
Make-Ahead TipsThis recipe is so easy that I have literally mixed it together while chatting with party guests in our kitchen. But if you’d like, the filling and crisp topping can be made up to 1 day in advance.
- Make the cherry filling and crisp topping and store them seperately in covered containers in the refrigerator.
- When ready to bake, scatter the crisp topping and remaining almonds over the cherry mixture and bake it as directed. If it’s very cold going in to the oven, you may need to increase the baking time. Storage TipsI recommend storing moist recipes like fruit crisps and crumbles in the refrigerator to keep them fresh longer. Just cover the cooled baking dish with plastic wrap or foil and store it in the fridge. It will be at its best if consumed within 3 or 4 days.
Leftovers are delicious served cold or at room temperature, but I love this dessert served slightly warm. Reheat individual servings for about 20 to 30 seconds in the microwave.
Serving SuggestionsFruit desserts are delicious with freshly whipped cream, however, for us it’s all about the big scoop of vanilla ice cream over a mound of warm Cherry Crisp. It just doesn’t get much better than that. Especially in the summer months.
More Fruit Desserts You’ll Love* Rhubarb Crisp * Cherry Pie Bars * Peach Strawberry Crisp * Fresh Blueberry Pie * Mixed Berry Shortcake
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PrintEasy Cherry CrispEasy to stock ingredients, including frozen cherries, make this Easy Cherry Crisp a dessert that can be pulled together on a whim. Perfect for a spontaneous gathering or a last minute dessert anytime the craving strikes!Course DessertCuisine AmericanPrep Time 10 minutes minutesCook Time 45 minutes minutesTotal Time 55 minutes minutesServings 8Calories 512kcalAuthor Valerie BrunmeierIngredients 36 ounces frozen dark cherries, no sugar added thawed (3 12-ounce bags) * 1 tablespoon fresh lemon juice * 1 teaspoon pure vanilla extract * ¾ cup granulated sugar * 1 ½ cups all-purpose flour divided * ¾ cup old fashioned oats * ½ cup light brown sugar * ½ cup sliced almonds divided * ½ teaspoon salt * ¾ cup butter cut into 1-inch slices Instructions Preheat oven to 375 degrees F. Lightly coat a 9- x 13-inch baking dish with non-stick cooking spray. * In a large bowl, toss cherries with lemon juice and vanilla. Add granulated sugar and ¼ cup flour and stir to combine. Pour into the prepared baking dish. * In a medium bowl, combine remaining 1 ¼ cups flour, oats, brown sugar, ¼ cup sliced almonds, and salt. Work in the butter with a pastry blender or fork until the mixture resembles coarse crumbs. Sprinkle over the fruit. Sprinkle with remaining almonds. * Bake in preheated oven for 45 to 50 minutes, or until topping is golden brown. VideoNotesStorage – Cover the cooled baking dish with plastic wrap or foil and store it in the fridge. It will be at its best if consumed within 3 or 4 days. Leftovers are delicious served cold or at room temperature, but I love this dessert served slightly warm. Reheat individual servings for about 20 to 30 seconds in the microwave.NutritionCalories: 512kcal | Carbohydrates: 77g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 287mg | Potassium: 412mg | Fiber: 5g | Sugar: 49g | Vitamin A: 614IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 2mgMore Easy Dessert Ideas Coconut Poke Cake Easy Cream Puff Dessert Jello Cake Lemon Blueberry Cheesecake Bars This post was originally published on June 27, 2017. It has been updated with new text and images.
This vibrant Marinated Vegetable Salad is a great way to add a burst of color and fresh, healthy vegetables to your table. Cauliflower, broccoli, carrots, tomatoes, and more soak up the deliciously tangy, slightly sweet vinegar marinade.
More veggie-loaded, marinated salads we love include my Homemade Three Bean Salad and Asparagus Salad.
Good, old-fashioned Marinated Vegetable Salad is a classic dish that will never go out of style. An assortment of crunchy, colorful veggies are marinated in a slightly sweet vinegar mixture in the refrigerator until just slightly softened and oh-so flavorful.
This is not strictly a summer recipe but I do love to add a cold marinated salad like this one to a summer menu. Especially when I’m serving Classic Beef Burgers, marinated grilled chicken or steak. It is the perfect complement to those dishes and just perks up the whole situation with beautiful color and fresh flavor.
Table of contents Ingredient Notes * How to Make Marinated Vegetable Salad * Do I Need to Blanch the Vegetables? * Variations Ingredient Notes Vegetables: Broccoli and cauliflower florets cut into small pieces. Halved cherry or grape tomatoes, in assorted colors. Sliced carrot, celery, and sweet yellow onion. And, chopped red bell pepper. * Marinade: Vegetable oil, white wine vinegar, granulated sugar, a clove of garlic (minced), Dijon mustard, Italian seasoning, salt and freshly ground black pepper.
How to Make Marinated Vegetable Salad1. Place the chopped vegetables in a large bowl. Add the marinade ingredients to a mason jar or small bowl, shake or whisk well to combine, and pour it over the top. 2. Toss the mixture with tongs to coat the vegetables with the marinade. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
Do I Need to Blanch the Vegetables?How crunchy or tender you like marinated vegetables is all about personal preference! After marinating for 4 hours, the vegetables will still be quite crunchy. After 24 hours, they will have softened, just slightly and will continue to soften more with time. If you prefer veggies with a softer bite, the harder vegetables can be quickly blanched before they’re marinated.
- Briefly boil: Place the broccoli and cauliflower florets into a pot of boiling water and allow them to boil for a maxiumum of 2 to 3 minutes. We are not cooking them through, we just want to soften them oh-so-slightly so that they are mostly crisp and only slightly tender. You want to be very careful to not let them cook too long. Err on the side of undercooking or you might end up with mushy veggies which is just plain yucky. They’ll soften a bit more as they marinate so be vigilant.
- Shock: Pull the veggies out of the boiling water, drain quickly, and then immediately transfer them to a large bowl filled with ice water. This will shock them, stopping the cooking process and locking in their bright, vibrant color.
- Drain: Once they are totally chilled, transfer to a colander and drain them well.
- Repeat: Use this same process to blanch the carrots, cooking them just until “crisp-barely-tender”. After shocking them in the ice water bath, add them to the colander to drain with the broccoli and cauliflower. VariationsThere is an endless number of ways you can modify this recipe to suit your taste. Here are just a few ideas to get you started.
Mediterranean-Inspired Go the Greek route and use cherry tomatoes, cucumber, red onion, artichoke hearts, and kalamata olives. Stir in some fresh oregano and garnish with Feta cheese just before serving.
Tex-Mex Style: For a Tex-Mex twist try marinating fresh sweet corn kernels, black beans, cherry tomatoes, red bell pepper, and red onion. For the marinade, omit the Dijon, sub the Italian seasoning with cumin, and add a squeeze of fresh lime juice. Stir in some chopped avocado and fresh cilantro just before serving.
Sub Different Veggies: More vegetables that work well for Marinated Vegetable Salad include snap peas, zucchini, asparagus, radishes, green beans, and mushrooms. Feel free to change things up and use the vegetables you love most!
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PrintMarinated Vegetable SaladThis vibrant Marinated Vegetable Salad is a great way to add a burst of color and fresh, healthy vegetables to your table. Cauliflower, broccoli, carrots, tomatoes, and more soak up the deliciously tangy, slightly sweet vinegar marinade.Course Side DishCuisine AmericanPrep Time 20 minutes minutesMarinating Time 4 hours hoursTotal Time 4 hours hours 20 minutes minutesServings 8Calories 48kcalAuthor Valerie BrunmeierIngredients 3 cups cauliflower florets chopped small * 1½ cups cherry or grape tomatoes assorted colors, halved * 1 cup broccoli florets chopped small * 1 cup sweet yellow onion thinly sliced * ¾ cup cucumber unpeeled and chopped * 2 medium carrots peeled and sliced into ¼ -inch rounds (about 1 cup sliced) * 2 ribs celery halved lengthwise and thinly sliced * 1 medium red bell pepper chopped Dressing ½ cup vegetable oil * ½ cup white wine vinegar * 1 tablespoon granulated sugar * 1 clove garlic minced or pressed * 2 teaspoons Dijon mustard * 1 teaspoon Italian seasoning * ½ teaspoon salt or to taste * Freshly ground black pepper to taste Instructions Combine all the vegetables in a large mixing bowl. * Add the dressing ingredients to a mason jar or small bowl and either shake or whisk well to combine. Pour over the vegetables and toss to coat the vegetables with the dressing. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight. * After 4 hours, the vegetables will still be quite crunchy. After 24 hours, they will have softened, just slightly and will continue to soften more with time. * Stir well before serving to redistribute the marinade/dressing. NotesBlanching the Harder Vegetables (Optional)After marinating for 4 hours, the vegetables will still be quite crunchy. After 24 hours, they will have softened, just slightly and will continue to soften more with time. If you prefer veggies with a softer bite, the harder vegetables can be quickly blanched before they’re marinated.Briefly boil: Place the broccoli and cauliflower florets into a pot of boiling water and allow them to boil for a maxiumum of 2 to 3 minutes to soften them just slightly. They’ll soften a bit more as they marinate.Shock: Pull the veggies out of the boiling water, drain quickly, and then immediately transfer them to a large bowl filled with ice water.Drain: Once they are totally chilled, transfer to a colander and drain them well.Repeat: Use this same process to blanch the carrots, cooking them just until “crisp-barely-tender”. After shocking them in the ice water bath, add them to the colander to drain with the broccoli and cauliflower.NutritionCalories: 48kcal | Carbohydrates: 10g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 199mg | Potassium: 368mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3.28IU | Vitamin C: 56mg | Calcium: 39mg | Iron: 1mgMore Summer Salads Avocado Corn Caprese Salad Broccoli Salad Greek Salad Quick Coleslaw This post was originally published on August 8, 2015. It has been updated with new text and images.*
This Italian Chopped Salad is a flavorful mix of crisp romaine, radicchio, salami, smoked mozzarella, tomatoes, chickpeas, and zesty pepperoncini, all tossed in a tangy Italian vinaigrette and topped with Parmesan and pine nuts. Irresistible flavor and texture in every bite!
More salads with great Italian flavor include my Simple Italian Salad, Lemon Parmesan Salad, and Italian Tortellini Salad.
When developing this recipe, I was 100% inspired by a salad we order frequently at our favorite little pizza place. Their pizza is top notch, but what puts them head and shoulders above other pizza joints is their salads.
They call this one their “antipasto salad” because the ingredients are pretty much everything you would find layered on an antipasto tray. Instead, everything is chopped or thinly sliced and tossed together with a bright and tangy vinaigrette.
This Chopped Italian Salad is packed full of colorful ingredients that are loaded with flavor and texture. You get a little of everything in each bite which makes you want to keep going back in for more. It’s a recipe you can make anytime of year and an excellent choice for entertaining.
Table of contents Ingredient Notes * How to Make Italian Chopped Salad * Variations * Make-Ahead Tips Ingredient Notes Lettuce: A combination of chopped Romaine heart and crunchy iceberg lettuce. Raddichio adds color contrast and a slight bitterness that is balanced well by the vinaigrette. * Salami and cheese: They slice stick salami and smoked mozzarella into matchstick strips for the restaurant version of this recipe. I love this and do it the same way for my make at home version. * Tomatoes: Assorted colors of cherry or grape tomatoes, halved. * Chickpeas: Also known as garbanzo beans. This powerhouse of a bean adds fiber and a boost of protein. * Pepperoncini: Slices of jarred pepperoncini add tangy flavor. * Italian vinaigrette: A combination of extra virgin olive oil, red wine vinegar, a touch of Dijon mustard, sugar, garlic, and Italian seasoning. * Toppings: A little shredded Parmesan cheese and toasted pine nuts.
How to Make Italian Chopped Salad1. Add all the salad ingredients, except the pine nuts and Parmesan, to a salad bowl. 2. Combine the vinaigrette ingredients in a mason jar or other airtight container with a tight fitting lid. Then, secure the lid and shake it well until the dressing is emulsified (slightly thickened). 3. Toss the salad with as much salad dressing as you’d like and top it with the Parmesan and toasted pine nuts.
Pro TipTo quickly toast the pine nuts, place them in a skillet over low heat. Cook, tossing frequently, for a few minutes, or until lightly toasted.
VariationsLettuce: Any combination of lettuces you love will work for this recipe. Mixed greens, baby spinach, arugula and chopped endive would all be delicious in this salad.
Beans: Swap the chickpeas for creamy cannellini beans or kidney beans.
Cheese: Great subs for the smoked mozzarella include marinated mozzarella balls, provolone cheese, or smoked gouda cheese.
Flavor Boosts: Substitute spicy pepperoni or soppressata in place of the salami. Marinated artichoke hearts, roasted red peppers, or green olives are other ingredients that add big flavor.
Vegetarian: Omit the salami and replace it with an second variety of beans, like those listed above.
Dressing: Try this vinaigrette with balsamic vinegar in place of the red wine vinegar for a less acidic and slightly sweeter flavor.
Nuts: You can substitute the pine nuts with more affordable sliced almonds, walnuts, or pecans.
Make-Ahead TipsGet the prep out of the way, refrigerate the fresh ingredients, and toss the salad with the vinaigrette just before serving. These tasks can be done up to a day in advance.
- Chop the lettuce and refrigerate it in a zippered plastic storage bag.
- Slice the salami and smoked mozzarella and shred the Parmesan cheese. Store separately in small plastic storage bags or other airtight containers in the fridge.
- Toast the pine nuts and store them in an airtight container at room temperature until you’re ready to toss the salad.
- Make the Italian vinaigrette and keep it chilled. Sign up for my free newsletter for all the latest recipes and join me on Facebook, Instagram and Pinterest for more cooking inspiration!
PrintItalian Chopped SaladThis Italian Chopped Salad is a flavorful mix of crisp romaine, radicchio, salami, smoked mozzarella, tomatoes, chickpeas, and zesty pepperoncini, all tossed in a tangy Italian vinaigrette and topped with Parmesan and pine nuts. Irresistible flavor and texture in every bite!Course SaladCuisine ItalianPrep Time 20 minutes minutesTotal Time 20 minutes minutesServings 6Calories 291kcalAuthor Valerie BrunmeierIngredients 2 cups romaine heart well chopped * 1 ½ cups iceberg lettuce well chopped * 1 ½ cups radicchio well chopped * 15 ounce can chickpeas rinsed and drained * 1 cup halved grape tomatoes assorted colors * ¾ cup Italian dry salami cut into thin matchsticks * ¾ cup smoked mozzarella cut into thin matchsticks * ½ cup pepperoncini thinly sliced * 2 tablespoons shredded Parmesan * 2 tablespoons pine nuts toasted (see below) Italian Vinaigrette ¼ cup extra virgin olive oil * 2 tablespoons red wine vinegar * 1 teaspoon Dijon * 1 garlic clove finely minced or pressed * ¼ teaspoon Italian seasoning * ¼ teaspoon granulated sugar InstructionsFor the Dressing Add all the ingredients to a mason jar or other airtight container with a tight fitting lid, secure the lid, and shake well until slightly emulsified (thickened). For the Salad Add all the ingredients, except the pine nuts and Parmesan, to a salad bowl. Toss with as much dressing as you’d like and top with Parmesan and pine nuts. To Toast the Pine Nuts* Place them in a skillet over LOW heat. Cook, tossing frequently, for a few minutes until lightly toasted. NutritionCalories: 291kcal | Carbohydrates: 15g | Protein: 12g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 22mg | Sodium: 659mg | Potassium: 395mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2.453IU | Vitamin C: 17mg | Calcium: 160mg | Iron: 2mgMore Flavor Packed Salads Simple Italian Salad Asparagus Salad Greek Salad Mediterranean Chicken Salad
A fresh and creamy avocado dressing combines with chicken and crisp bacon to create this Avocado Chicken Salad. It’s delicious served as wraps or sandwiches for an easy meal.
I’m not sure what’s going on, but the avocados I’ve been bringing home from the store recently have been some of the best avocados I’ve ever had. Costco sells them in big bunches of 6 or more per bag and I’ve been picking them up on every shopping trip. Every single avocado in those bags has been perfect.
This is an excellent turn of events because I’m crazy for avocados. I smear them on toast, use them to make copycat Chipotle Guacamole, blend them into creamy Avocado Ranch Dressing, or add them to a Southwest Chopped Salad.
But, this Avocado Chicken Salad is one of my very favorite ways to use them. The rich, creaminess of avocado blended with mayonnaise and sour cream creates such an amazing dressing for this unique chicken salad. It’s a seriously delicious experience and a fun twist on my Classic Chicken Salad.
Ingredient Notes Dressing: The dressing is quickly whirled together in your food processor and consists of avocado, lime juice, garlic, a little mayo, sour cream, fresh Italian parsley, salt, and freshly ground black pepper. * Cooked chicken: From a meaty rotisserie chicken (hello Costco)! If you’d prefer to cook your own chicken, see the instructions below. * Bacon: A little cooked and crumbled bacon goes a long way in the flavor department. You can omit it if you’d like, but I love the smoky component it adds to creamy avocado. * Red onion:* A little diced red onion adds another layer of flavor.
How to Make Avocado Chicken Salad1. Place the chopped avocado in a bowl and sprinkle with a little lime juice. 2. In the bowl of a food processor, combine the mayonnaise, sour cream, parsley, garlic, about one-quarter of the diced avocado (reserve the remaining avocado for later), the remaining lime juice, and a little salt and pepper. Blend until smooth. 3. To a large bowl, add 3 ½ cups chicken, bacon, onion, remaining chopped avocado, and the dressing. 4. Gently fold the mixture together. Fold in the remaining ½ cup chicken, if needed, to reach the desired level of creaminess. Season with additional salt and pepper, if desired.
Rotisserie Chicken SubstitutionYou can cook your own chicken at home for this Avocado Chicken Salad recipe or for any recipe that calls for rotisserie chicken. Considering the exceptionally low cost of roti chickens, this isn’t going to save you any money. But, it can be useful if you don’t have access to or don’t want to use a store-bought chicken for any other reason.
- Place 2 boneless skinless chicken breasts in a 12-inch skillet and add chicken broth. The chicken breasts should be nearly covered in liquid but not totally immersed.
- Bring the liquid to a boil, then reduce the heat, cover the skillet and allow the chicken to simmer at a low boil until tender and cooked through.
- Transfer the cooked chicken to a cutting board to cool before slicing or shredding it for your recipe. Serving SuggestionsHonestly, I can eat this stuff with a fork right out of the bowl but it’s also delicious on sandwich rolls, toasted grainy bread, or rolled into wraps with romaine lettuce and chopped tomatoes. Or, simply mound a scoop of Avocado Chicken Salad on spring greens for an easy lunch or dinner.
Storage TipsOnce you slice an avocado it begins the process of oxidation and will gradually begin to turn brown. The saving grace for this recipe is that the citric acid from the lime juice helps slow down the browning process and keep the chicken salad looking and tasting fresh for at least a couple of days after it is prepared.
Transfer any leftovers to an airtight container. To ensure even more freshness, you can press a small piece of plastic wrap down over the surface of the chicken salad before placing the lid on top. For food safety concerns, it should be consumed with 3 to 4 days but I’d plan on using it all within 2 days, for the freshest flavor.
More Chicken Salad Recipes You’ll Love* Napa Almond Chicken Salad * Crunchy Sweet Chicken Salad Sandwiches * Curry Chicken Salad Sandwiches * Pesto Chicken Salad * Cranberry Almond Poppy Seed Chicken Salad * Classic Chicken Salad
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PrintAvocado Chicken SaladA fresh and creamy avocado dressing combines with chicken and crisp bacon to create this Avocado Chicken Salad. It's delicious served as wraps or sandwiches for an easy meal.Course Main Course, SandwichesCuisine AmericanPrep Time 5 minutes minutesTotal Time 5 minutes minutesServings 6Calories 359kcalAuthor Valerie BrunmeierIngredients 2 large ripe avocados Haas avocados are best * 1 lime juiced, divided * ⅓ cup mayonnaise * ¼ cup sour cream regular or light * 1 tablespoon chopped fresh Italian flat leaf parsley * ½ teaspoon minced garlic * salt and freshly ground black pepper to taste * 3 ½ to 4 cups chopped rotisserie chicken breast from 1 meaty rotisserie chicken * 4 slices cooked bacon crumbled * ¼ diced red onion Optional for Serving Sliced bread, sandwich rolls, or wraps * Green leaf lettuce or romaine leaves and thinly sliced or diced tomato Instructions Peel and chop the avocados and place them in a medium bowl. Sprinkle 1 tablespoon lime juice over the top and set aside. Reserve the remaining lime juice for later. * In the bowl of a food processor, combine the mayonnaise, sour cream, parsley, garlic, about one-quarter of the diced avocado (reserve remaining avocado for later), the remaining lime juice, and a little salt and pepper. Blend until smooth. Set aside. * To a large bowl, add 3 ½ cups chicken, bacon, onion, remaining chopped avocado, and the dressing, and gently fold the mixture together. Fold in the remaining ½ cup chicken, if needed, to reach the desired level of creaminess. Season with additional salt and pepper, if desired. * Serve on sandwich rolls, on toasted whole wheat bread, or roll it into wraps. NotesRotisserie Chicken SubstititionPlace 2 boneless skinless chicken breasts in a 12-inch skillet and add enough chicken broth to nearly, but not totally, cover the chicken. Bring the liquid to a boil over HIGH heat. Once boiling, reduce the heat to MEDIUM-LOW and cover the skillet. Allow the chicken to simmer at a low boil for about 8 to 10 minutes or until tender and cooked through. Transfer the chicken to a cutting board to cool slightly, then cut the chicken into bite-size pieces.StorageTransfer any leftovers to an airtight container. To ensure even more freshness, you can press a small piece of plastic wrap down over the surface of the chicken salad before placing the lid on top. For food safety concerns, it should be consumed with 3 to 4 days but I’d plan on using it all within 2 days, for the freshest flavor.NutritionCalories: 359kcal | Carbohydrates: 7g | Protein: 27g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 552mg | Potassium: 618mg | Fiber: 5g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 9mg | Calcium: 33mg | Iron: 1mgMore Delicious Avocado Recipes Avocado Corn Caprese Salad Creamy Tomatillo Avocado Salsa Chicken Avocado Pasta Salad Mexican Shrimp Cocktail This post was originally published on August 18, 2017. It has been updated with new text and images.*
This homemade Buttermilk Ranch Dressing is fresh, creamy and takes just minutes to prepare. The herby Ranch flavor is a classic choice for a green salad or serve it as a party dip with veggies and chips.
For more creamy dressing inspiration, check out my Basil Buttermilk Dressing and Avocado Ranch Dressing.
Salad season is officially here and to kick things off, I’m sharing this no-fuss recipe for creamy, fresh Buttermilk Ranch Dressing.
My herb garden is already flourishing which means I’ve been using less and less bottled dressings on salad night. It’s just so easy to whip up my own homemade salad dressings with ingredients I have on hand.
Keeping a batch of this yummy dressing in the fridge is a sure-fire way to ensure your family will eat more salads and veggies.
Table of contents Recipe Highlights * Ingredient Notes * How to Make Buttermilk Ranch Dressing * Storage Tips * Tips for the Best Buttermilk Ranch Dressing * Variations Recipe Highlights Fresh Ingredients: This classic Ranch is fresh, creamy and doesn’t include any of the unusual additives you find in store-bought dressings. Your own creations made with fresh ingredients are so much better than anything you can buy at the store. * Salad Dressing or Dip: You can easily control the consistency and turn this dressing into dip. Cut up a variety of fresh veggies and keep them in the fridge and you can have a convenient, wholesome snack anytime. It’s also super tasty as a party dip with chips. * Easy to Customize: You can keep it simple or get creative with a variety of add-ins. See the variations below for some ideas. Ingredient Notes Creamy base: Reduced fat buttermilk, mayonnaise, and regular or light sour cream. * Fresh garlic: It’s important to use a fresh clove of garlic for the best flavor. * Dijon mustard: A quick way to add a punch of flavor. I add a little Dijon to most of my salad dressing recipes. * Dry seasoning: Onion powder, kosher salt, and freshly ground black pepper. * Fresh herbs: Chopped fresh chives or Italian parsley leaves and chopped fresh dill. * Lemon:* The juice from half a lemon.
How to Make Buttermilk Ranch Dressing1. Crush the Garlic: Grab a heavy knife with a wide blade – a chef’s knife works best. Place a single garlic clove on a cutting board and place the flat side of the blade over the clove with the sharp side facing away from you. Use your free hand to press down hard on the flat edge of the blade until the clove is crushed. Sprinkle the crushed garlic with sea salt and use the blade of the knife to work it into a paste. I usually peel my clove of garlic but you don’t need to. It’s easy to pick out the peel after crushing the clove. 2. Make the Dressing: Scrape up the garlic paste and transfer it to a small mixing bowl. Add all of the remaining ingredients and whisk the mixture well.
Storage TipsTransfer the dressing to an airtight container (a mason jar works perfectly) and let it chill for several hours to give it a little time to reach it’s full flavor potential. It should stay fresh and tasty for up to one week if stored properly in the fridge.
Tips for the Best Buttermilk Ranch DressingFresh Garlic vs. Jarred Minced Garlic: When garlic is used in a recipe that isn’t cooked, like salad dressings and dips, fresh is best. However, I’m definitely in favor of using jarred, minced garlic in recipes where it is sautéed or cooked along with other ingredients. In my opinion, the convenience of the jarred variety outweighs the minimal difference in quality in these recipes.
Fresh Herbs vs. Dried Herbs: If you’d like, you can substitute dried herbs for the fresh herbs called for in this recipe. Just remember that dried herbs pack more punch than fresh, so a little goes a long way. The general rule is to use three times of fresh vs. dried. For instance, if the recipe calls for 1 ½ teaspoons of fresh dill, this translates to ½ teaspoon of dried dill.
Consistency: As written, the recipe yields a nice, pourable salad dressing. It can thicken a bit after chilling it in the fridge so just add a little additional buttermilk to thin it, it needed. If you’d like to serve it as a party dip, add additional sour cream to thicken it as much as you’d like.
VariationsWith some simple add-ins you can take this classic Buttermilk Ranch Dressing some really delicious directions. All of these variations work really well on salads, as a dip for veggies and chips. or on wraps.
Cilantro Lime Ranch: Substitute lime for the lemon juice and stir in a couple of tablespoons of chopped cilantro.
Blue Cheese Ranch: Stir in about ¼ cup crumbled blue cheese.
Sriracha Ranch: Add 1 to 2 tablespoons of Sriracha. Taste and add more, if desired.
Buffalo Ranch: Add 1 to 2 tablespoons of Buffalo wings sauce – like Frank’s Red Hot. Taste and add more, if desired. I like to top this variety with some chopped fresh chives.
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PrintButtermilk Ranch DressingThis homemade Buttermilk Ranch Dressing is fresh, creamy and takes just minutes to prepare. The herby Ranch flavor is a classic choice for a green salad or serve it as a party dip with veggies and chips.Course Appetizer, Condiment, DressingCuisine AmericanPrep Time 5 minutes minutesCook Time 0 minutes minutes0 minutes minutesTotal Time 5 minutes minutesServings 8Calories 71kcalAuthor Valerie BrunmeierIngredients 1 clove garlic * ⅛ teaspoon kosher salt plus additional, to taste * ½ cup reduced fat buttermilk * ¼ cup mayonnaise * ¼ cup sour cream regular or light (increase to ½ cup for dip) * ½ lemon juiced * 1 teaspoon Dijon mustard * 1 tablespoon fresh chives or Italian parsley leaves chopped (or 1 teaspoon dried) * 1 ½ teaspoons fresh dill chopped (or ½ teaspoon dried) * ¼ teaspoon onion powder (increase to ½ teaspoon if using parsley instead of chives) * ⅛ teaspoon black pepper or to taste Instructions Place the garlic clove on a cutting board. Place the blade of a heavy knife, like a chef’s knife, flat on top of the clove (sharp side facing away from you). Press down using the heel of your hand on top of the blade. Once the clove is crushed, sprinkle it with salt and use the flat blade of your knife to mash it into a coarse paste. Use the knife to scrape the garlic paste into a small mixing bowl. * Add the remaining ingredients, using as much sour cream as needed to reach either a salad dressing or dip consistency, and whisk well to combine. Taste and season with additional salt, if needed. * Transfer the dressing/dip to an airtight container (like a mason jar) and pop it in the fridge for at about 3 hours to allow the flavors to come to life. It should stay fresh and tasty for up to one week if stored properly in the fridge. NotesThis recipe yields 1 cup salad dressing or 1 ¼ cups dip.To substitute dried herbs for fresh, reduce the amount by one-third (1 tablespoon fresh = 1 teaspoon dried)Total time does not include optional chilling time.Variations Cilantro Lime Ranch:* Substitute lime for the lemon juice and stir in a couple of tablespoons of chopped cilantro. * Blue Cheese Ranch*:* Stir in about ¼ cup crumbled blue cheese. * Sriracha Ranc*h:* Add 1 to 2 tablespoons of Sriracha. Taste and add more, if desired. * Buffalo Ranch*: Add 1 to 2 tablespoons of Buffalo wings sauce – like Frank’s Red Hot. Taste and add more, if desired. I like to top this variety with some chopped fresh chives. NutritionServing: 2tablespoons | Calories: 71kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 112mg | Potassium: 47mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 76IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 0.1mgMore Creamy Salad Dressing Recipes Basil Buttermilk Dressing Light Blue Cheese Dressing Homemade Caesar Salad Dressing Avocado Ranch Dressing and Dip This post was originally published on September 12, 2019. It has been updated with new text and images.*
Brighten up your dinner menu with this fresh Summer Cobb Salad. Crunchy romaine is layered with tender bites of chicken, cherry tomatoes, sweet corn, smoky bacon, and tangy blue cheese. Drizzle it with a creamy basil dressing for an absolutely crave-worthy meal.
I make a high protein main salad like this one or my Grilled Chicken Caesar Salad for dinner at least once a week through the summer months.
I could eat salad for dinner every night of the week and not get bored. No joke.
Thankfully, the warm summer months present the perfect excuse for me to indulge in my salad obsession. I realize my feelings are not shared by everyone, so I’ve taken it upon myself to create hearty, satisfying main dish salads that make us all happy.
This Summer Cobb Salad is just plain spectatcular. It’s so simple but the combination of flavors will knock your socks off. After quickly cooking the bacon and corn, this recipe is a chop and assemble situation that comes together in nothing flat.
Simple is the name of the game for summer meals!
Table of contents Ingredient Notes * How to Make Summer Cobb Salad * Make-Ahead Tips * Variations Ingredient Notes Romaine lettuce: I’ve been loving the artisan romaine hearts that come two to a package. They’re super fresh and crunchy. Just slice them in half, down the middle, chop them, and give them a spin in a salad spinner to be sure they’re clean. * Cooked chicken: I use chopped rotisserie chicken breast but salads like this one are a great way to make use of leftover cooked chicken from a previous meal. * Tomatoes: Assorted colors of cherry and/or grape tomatoes sliced in half. * Corn: A couple of ears of yellow or bi-color corn cooked briefly in boiling water. I frequently substitute frozen corn when corn on the cob isn’t available. * Bacon: Cooked and crumbled. You can get this done well in advance to save time. * Avocado: Chopped. * Crumbled blue cheese: For that classic cobb salad flavor. * Dressing: I absolutely love this salad with my Basil Buttermilk Dressing. It’s pure summer perfection. * Fresh basil: A garnish of fresh basil drives home the summer flavor and feel of this salad.
Pro TipI love the presentation of a platter salad. Instead of tossing the ingredients in a salad bowl, they’re layered over a large platter to show off the vibrant color and texture of each item. It’s easy and totally gorgeous.
How to Make Summer Cobb Salad1. Scatter the romaine across the bottom of a large platter or shallow bowl. 2. Layer the remaining salad ingredients over the top however you’d like. 3. Garnish the salad with some fresh basil leaves and drizzle it with a little of the Basil Buttermilk Dressing. Serve the remaining dressing on the side.
Make-Ahead TipsThese tasks can be done well in advance to save time on a busy weeknight.
- Cook the corn: Bring a large pot of water to a vigorous boil. Add the ears of corn and cook, uncovered, for about 5 minutes, or just until crisp tender. Drain immediately and rinse with cold water until cool to the touch. Slice the kernels off the cob and store them in an airtight container in the refrigerator for up to 3 to 4 days.
- Cook the bacon: Cook the bacon on a baking sheet lined with foil or parchment paper in a 400 degrees F oven until crisp, about 15 minutes. Transfer the cooked bacon to paper towels to drain and blot an excess grease with another paper towel. Store in a ziploc bag in the fridge for up to4 to 5 days. Just re-crisp it briefly in the microwave before crumbling or cutting into pieces. VariationsProtein: Swap rotisserie chicken for grilled shrimp or steak.
Vegetables: Add sliced cucumbers, bell peppers, or shredded carrots.
Cheese: Use crumbled feta, goat cheese, or shredded cheddar instead of blue cheese.
Grains: Add cooked quinoa or farro for extra texture and nutrition.
Salad Toppers: Add crispy tortilla strips, croutons, nuts, or seeds for some added crunch.
Salad Dressing: If you don’t want to bother with homemade dressing, substitute your favorite bottled Ranch dressing. We love Litehouse Homestyle Ranch. If you prefer a vinaigrette, my Classic Cobb Salad Dressing would be perfect for this salad.
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PrintSummer Cobb SaladBrighten up your dinner menu with this fresh Summer Cobb Salad. Crunchy romaine is layered with tender bites of chicken, cherry tomatoes, sweet corn, smoky bacon, and tangy blue cheese. Drizzle it with a creamy basil dressing for an absolutely crave-worthy meal.Course Main Course, SaladCuisine AmericanPrep Time 15 minutes minutesCook Time 15 minutes minutesTotal Time 30 minutes minutesServings 4Calories 569kcalAuthor Valerie BrunmeierIngredients 2 small romaine hearts halved and chopped about 6 to 7 cups chopped * 2 cups cooked chopped chicken breast I used rotisserie chicken * 1 heaping cup cherry and/or grape tomatoes assorted colors, halved * 2 medium ears yellow or bi-color corn or 1 cup frozen corn, thawed * 5 slices bacon cooked and crumbled * 1 large avocado chopped * ⅓ cup crumbled blue cheese plus extra for serving * 1 recipe Basil Buttermilk Dressing or your favorite bottled Ranch dressing * fresh basil for garnish Instructions Place the romaine in a large shallow bowl or on a large platter. Place the chicken, tomatoes, corn, bacon, avocado and blue cheese in separate sections over the lettuce. Season with a touch of salt and pepper and drizzle with some of the dressing and garnish with fresh basil. * Serve with the remaining dressing and additional blue cheese on the side. To Cook the Ears of Corn Bring a large pot of water to a vigorous boil. Add the ears of corn and cook, uncovered, for about 5 minutes, or just until crisp tender. Drain immediately and rinse with cold water until cool to the touch. Alternately, you can brush with a little vegetable or canola oil and grill briefly. To Cook the Bacon Preheat your oven to 400 degrees F and line a rimmed baking sheet with heavy duty foil or parchment paper. Place the bacon in an even layer and transfer the baking sheet to the oven. Bake for about 15 minutes or until nicely crisped. * Remove the pan from the oven and transfer the bacon to paper towels to drain. Cover with another paper towel to blot the excess grease. NutritionCalories: 569kcal | Carbohydrates: 23g | Protein: 30g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 88mg | Sodium: 647mg | Potassium: 997mg | Fiber: 8g | Sugar: 8g | Vitamin A: 11367IU | Vitamin C: 15mg | Calcium: 167mg | Iron: 4mgMore Main Dish Salad Recipes Southwest Chicken Caesar Salad Easy Chicken Cobb Salad Mediterranean Chicken Salad BBQ Chicken Salad (CPK Copycat)
This Layered Greek Dip is a healthy and delicious appetizer choice and a colorful addition to any party menu. Hummus and lemon-dill Greek yogurt are layered with crunchy veggies and tangy feta cheese.
Serve it with Homemade Pita Chips and assorted vegetables for a dip that is guaranteed to go over in a big way at your next gathering.
When I’m planning a party menu there is never a shortage of warm, cheesy dips like my Cheesy Hot Crab Dip. I’ve also been known to throw in some Sticky Asian Chicken Wings and other savory goodies like my Sloppy Joe Sliders. With all that going on, I always try to balance my menu with something light, fresh and crunchy.
It’s good to remember that not everyone at your gathering might be feeling like it’s a cheat day so having a no-guilt, wholesome option is always important. This Layered Greek Dip is just the ticket!
It also happens to take less than 10 minutes to throw together and looks pretty darned gorgeous on your table.
Table of contents Ingredient Notes * How to Make Layered Greek Dip * Serving Suggestions * Storage Tips Ingredient Notes Hummus layer: Use a plain hummus, like Sabra Classic Hummus or something similar. They make a 17 ounce size tub which is the perfect amount for this recipe. * Greek yogurt layer: Plain Greek yogurt is combined with fresh lemon juice, a minced garlic clove, fresh dill, and kosher salt. * Vegetable layer: Quartered cherry or grape tomatoes in assorted colors, diced English cucumber, sliced kalamata olives, diced red onion, and fresh parsley. Toss this Greek salad-like mixture with olive oil, a little kosher salt, and freshly ground black pepper. * Cheese: Crumbled feta cheese adds a salty, tangy bite.
How to Make Layered Greek Dip1. Spread the hummus over a small platter (11- to 12-inch oval or rectangular preferred). Set aside. 2. In a small bowl, combine the yogurt, lemon juice, garlic, dill, and ¼ teaspoon salt. Spread the mixture over the hummus, leaving about ½ -inch border of hummus exposed around the edges. 3. In a small bowl, toss the tomatoes, cucumber, olives, red onion, and parsley with 1 tablespoon olive oil, the remaining ¼ teaspoon kosher salt, and a little freshly ground black pepper, to taste. Spoon the mixture evenly over the greek yogurt. 4. Scatter the feta cheese over the top and drizzle the edges of the hummus with a little additional olive oil.
This dip is best served immediately after assembling. If making it ahead, store the veggies in a separate airtight container and add them to the dip just before serving. Vegetables can let off moisture as they rest so this will help avoid a watery dip.
Serving SuggestionsAppetizer: Set out some Homemade Pita Chips warm from the oven, baby carrots, sliced cucumber, mini bell peppers, and other assorted veggies for dipping.
Side Dish: During the recipe testing phase, I realized this recipe is more than just an appetizer. It’s wonderful served as a condiment/side dish with a Greek-inspired meal. We scooped it on to our plates with Grilled Greek Chicken and Orzo Salad with Spinach and Feta and it was incredible.
Storage TipsIf you have leftovers, cover the plate with plastic wrap and refrigerate the dip for up to 48 hours. It won’t be quite as pretty, but we were snacking on the leftover dip for a couple of days and it was delicious.
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PrintLayered Greek DipThis Layered Greek Dip is a healthy and delicious appetizer choice and a colorful addition to any party menu. Hummus and lemon-dill Greek yogurt are layered with crunchy veggies and tangy feta cheese.Course Appetizer, SnackCuisine American, Greek, MediterraneanPrep Time 15 minutes minutesCook Time 0 minutes minutes0 minutes minutesTotal Time 15 minutes minutesServings 12Calories 110kcalAuthor Valerie BrunmeierIngredients 17 ounces plain hummus like Sabra Classic Hummis * 1½ cups nonfat plain Greek yogurt * ½ lemon juiced * 1 clove garlic minced * 1½ teaspooons fresh dill minced (or ½ teaspoon dried dill) * ½ teaspoon kosher salt or to taste, divided * ½ cup cherry or grape tomatoes quartered * ½ cup diced English cucumber * ¼ cup pitted Kalamata olives sliced * ¼ cup diced red onion * 2 tablespoons fresh Italian parlsey chopped * 1 tablespoon extra virgin olive oil plus additional for garnish * Freshly ground black pepper to taste * ¼ cup crumbled feta cheese Optional for Serving Pita chips, cucumber slices, carrot sticks, halved and seeded mini sweet peppers, store-bought mini naan Instructions Spread the hummus over a small platter (11- to 12-inch oval or rectangular). Set aside. * In a small bowl, combine the yogurt, lemon juice, garlic, dill, and ¼ teaspoon salt. Spread the mixture over the hummus, leaving about ½-inch border of hummus exposed around the edges. * In another small bowl, toss the tomatoes, cucumber, olives, red onion, and parsley with 1 tablespoon olive oil, the remaining ¼ teaspoon kosher salt, and a little freshly ground black pepper, to taste. Spoon the mixture evenly over the greek yogurt. * Scatter the feta cheese over the top and drizzle the edges of the hummus with a little additional olive oil. * This dip is best served immediately after assembling. If making ahead, store veggies in a separate airtight container and add to the dip just before serving. It can get watery if veggies are added too far in advance. * Serve with Homemade Pita Chips, veggies, or other optional items. NutritionCalories: 110kcal | Carbohydrates: 8g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 4mg | Sodium: 339mg | Potassium: 167mg | Fiber: 3g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 1mgMore Healthy Dip Recipes Creamy Tomatillo Avocado Salsa Fully Loaded Guacamole Mango Avocado Corn Salsa Roasted Tomatillo Salsa (Salsa Verde) This post was originally published on April 19, 2018. It has been updated with new text and images.*
Transform your leftover pita bread into crispy, golden-brown Homemade Pita Chips with this simple recipe. Perfect for dipping or snacking and so much better than the store-bought variety.
Serve them on a platter with bowls of Tzatziki Sauce and hummus for an easy, healthy party snack.
Isn’t it weird how we go through food phases? Is it just me? I have a tendency to out of the blue start craving random things for weeks in a row until I eventually get over it and move on.
I’m currently in the midst of an intense craving for all things Greek.
Give me a plate of Grilled Greek Chicken Kabobs with some of these Homemade Pita Chips and a side of hummus and I’m a happy girl.
While store bought pita chips are dry and crisp, these come out of the oven toasted with a slight chewy bite. Grated Parmesan and a little seasoning add enough flavor to make them delicious all on their own. They’re also perfect for dipping into soup or stew or serving with salads.
Ingredient Notes Pita bread: You can make baked pita chips with your favorite brand of white or whole wheat pita bread. Both pita pockets or flatbread style pitas will work. I use Papa Pita brand for this recipe and for my Chicken Pitas (which are unbelievably delcious and you should try them immediately!). * Extra virgin olive oil: For brushing the pitas before seasoning. * Parmesan cheese: The cheese should be grated to an almost granular consistency, like the stuff from the green canister. Can you use the stuff from the green canister? Sure, but I recommend going with freshly grated Parmesan for the best flavor. Shred it finely with a box grater. Then, use your fingers to work it into a ground consistency like you see in the ingredient image above. * Seasoning:* The Parmesan is combined with a little granulated garlic (or garlic powder), dried parsley, and sea salt.
How to Make Homemade Pita Chips1. Lightly brush both sides of pita rounds with olive oil. 2. Sprinkle the top side of each piece with the Parmesan garlic spice mixture. Use a pizza cutter or sharp knife to cut each round into 8 wedges. Spread the pita triangles out in an single layer on an ungreased or parchment paper lined baking sheet. 3. Bake in a preheated 375 degree F oven for 6 to 8 minutes, until golden brown. Remove from the oven and allow them to cool on the sheet pan for about 5 minutes.
Crispness TipYou can bake them a little longer for super crispy chips but I like to pull them out of the oven when they are still have a slight chewy bite to them and serve them warm. The Pita Chips will crisp even further as they cool.
VariationsClassic Sea Salt: For simply seasoned pita chips, brush them with olive oil and sprinkle them with a touch of sea salt.
Mediterranean: Mix granulated garlic or garlic powder with dried herbs like oregano, thyme, and rosemary for a Mediterranean-inspired flavor.
Cinnamon Sugar: For a sweet treat, coat the pita chips with a mixture of cinnamon and sugar before baking.
Ranch Seasoning: Toss the pita chips with a little ranch seasoning powder for a tangy, herby taste that’s perfect for dipping.
Storage TipsTransfer the cooled pita chips to a zippered plastic storage bag or other airtight container. Homemade Pita Chips will stay fresh for several days if stored at room temperature in a dry place, like a pantry.
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PrintHomemade Pita ChipsTransform your leftover pita bread into crispy, golden-brown Homemade Pita Chips with this simple recipe. Perfect for dipping or snacking and so much better than the store-bought variety.Course Appetizer, SnackCuisine American, MediterraneanPrep Time 10 minutes minutesCook Time 7 minutes minutesCooling Time 5 minutes minutesTotal Time 22 minutes minutesServings 8Calories 61kcalAuthor Valerie BrunmeierIngredients 4 slices pita bread white or whole wheat (I use Papa Pita brand) * ¼ cup Parmesan cheese finely grated * ½ teaspoon granulated garlic or garlic powder * ½ teaspoon dried parsley * ½ teaspoon finely ground sea salt * 3 tablespoons olive oil or as needed Instructions Preheat oven to 375 degrees F. * In a small bowl, combine the Parmesan, granulated garlic (or garlic powder), parsley, and salt. Set aside. * Lightly brush both sides of pita rounds with olive oil. Sprinkle the top side of each piece with the Parmesan garlic seasoning mixture. Use a pizza cutter or sharp knife to cut each round into 8 wedges. Place the wedges on an ungreased, rimmed baking sheet and bake for 6 to 8 minutes, until golden brown. * Remove from the oven and allow them to cool on the baking sheet for about 5 minutes. The Pita Chips will continue to crisp up after being removed from the oven. Serve while still slightly warm. * When completely cooled, pita chips can be stored in an airtight container or zippered plastic storage bag. NutritionServing: 4chips | Calories: 61kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 198mg | Potassium: 6mg | Fiber: 0.03g | Sugar: 0.03g | Vitamin A: 25IU | Vitamin C: 0.01mg | Calcium: 38mg | Iron: 0.1mgMore Greek Recipes Feta Bruschetta Tzatziki Sauce Orzo Salad with Spinach and Feta Greek Potatoes This recipe was published on April 19, 2018. It has been updated with new text and images.
These Blueberry Cornmeal Muffins have a golden hue, a little crunch, and a wonderfully delicate texture. They are delicious served warm and slathered with butter.
My love of blueberry muffins knows no bounds! These cornbread-inspired blueberry muffins and my Spectacular Blueberry Muffins are my two of my favorite muffin recipes.
The addition of cornmeal makes these Blueberry Cornmeal Muffins stand up well to a substantial bowl of soup, stew or chili but they are also delicious with scrambled eggs and coffee in the morning. Especially if the sun is shining and you’re having breakfast on your outdoor terrace with a view of your immaculately manicured gardens.
Or… at your kitchen table in your jammies. Either scenario works.
Any time of day, any time of year, they are a cozy little muffin that I think you’re going to love.
This recipe yields a perfect dozen. Always an important aspect of any muffin recipe, as far as I’m concerned.
Table of contents Ingredient Notes * How to Make Blueberry Cornmeal Muffins * Muffin Storage Tips * More Muffin Recipes You’ll Love Ingredient Notes The ratio of yellow cornmeal to all-purpose flour yields a lighter texture than traditional cornbread. It’s just enough to give these Blueberry Cornmeal Muffins a pretty yellow hue and a satisfying bite. * Fresh blueberries are always best. If you’re using frozen blueberries, defrost them before beginning. To prevent them from bleeding into the muffin batter, rinse them in a colander and dry them well between several layers of papers towls before adding them to the muffin batter. You can skip this step if you’re using fresh berries.
How to Make Blueberry Cornmeal Muffins1. In large mixing bowl, beat the eggs with an electric hand mixer. Add the sugar and beat until completely combined. 2. Beat in the oil and melted butter. Then, add the vanilla. 3. In a separate bowl, stir together the flour, cornmeal, salt and baking powder. Mix the dry ingredients into the wet ingredients, a little at a time, alternating with the milk. 4. Add the blueberries and mix with the wooden spoon just until combined.
- Divide the batter between a greased muffin pan.
- Bake in a preheated 375 degrees F oven for 15 to 17 minutes, or until lightly golden brown. Remove from the oven and allow the muffins to cool for about 10 minutes before removing them from the muffin pan.
Muffin Storage TipsRoom Temperature: To prevent the muffins from getting soggy, line an airtight container or plastic storage bag with a paper towel before placing the completely cooled muffins inside. Blueberry Cornmeal Muffins will stay fresh for up to a week.
Freezer: To prevent freezer burn, wrap each muffin in plastic wrap, then place the wrapped muffins in a freezer safe plastic storage bag and press out as much air as possible before sealing. Frozen Blueberry Cornmeal Muffins are best used within three months for the best quality. Thaw the muffins at room temperature and follow the instructions to store at room temperature above.
I hope you bake a batch soon!
More Muffin Recipes You’ll Love* Morning Glory Muffins | A Family Feast * Raspberry Dark Chocolate Muffins | Valerie’s Kitchen * Healthy Zucchini Muffins with Chocolate Chips | Well Plated by Erin * Glazed Strawberry Muffins | Valerie’s Kitchen * Lemon Crumb Muffins | Your Homebased Mom * Check out my entire collection of muffin and quick bread recipes for more ideas!
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PrintBlueberry Cornmeal MuffinsThese Blueberry Cornmeal Muffins have a golden hue, a little crunch, and a wonderfully delicate texture. They are delicious served warm and slathered with butter.Course Bread, MuffinCuisine AmericanPrep Time 10 minutes minutesCook Time 15 minutes minutesTotal Time 25 minutes minutesServings 12 muffinsCalories 231kcalAuthor Valerie BrunmeierIngredients 2 large eggs * ¾ cup granulated sugar * ¼ cup vegetable oil * ¼ cup butter melted and slightly cooled * ½ teaspoon pure vanilla extract * 1¼ cups all-purpose flour * ¾ cup yellow cornmeal * ½ teaspoon salt * 2 teaspoons baking powder * ⅓ cup milk * 1 cup fresh or frozen blueberries (if frozen, defrost and drain well) Instructions Preheat oven to 375 degrees F. Coat a 12-cup muffin pan with nonstick cooking spray. * In large bowl beat the eggs with an electric hand mixer. Add the sugar and beat for a minute or two until completely combined. With the beaters running, pour in the oil and melted butter, then add the vanilla. * In a separate bowl, stir together the flour, cornmeal, salt and baking powder. * Using a wooden spoon, mix the flour mixture into the wet mixture, a little at a time, alternating with the milk. * Add the blueberries and mix with the wooden spoon just until combined. Divide the batter between the prepared muffin cups. * Bake for 15 to 17 minutes, or until lightly golden brown. Remove from the oven and allow the muffins to cool for about 10 or 15 minutes and then carefully remove them from the muffin tin to cool completely. * Store leftovers in an airtight container. NotesStorage Tips Room Temperature: To prevent the muffins from getting soggy, line an airtight container or plastic storage bag with a paper towel before placing the completely cooled muffins inside. Blueberry Cornmeal Muffins will stay fresh for up to a week. * Freezer: To prevent freezer burn, wrap each muffin in plastic wrap, then place the wrapped muffins in a freezer safe plastic storage bag and press out as much air as possible before sealing. Frozen Blueberry Cornmeal Muffins are best used within three months for the best quality. Thaw the muffins at room temperature and follow the instructions to store at room temperature above. NutritionServing: 1muffin | Calories: 231kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 147mg | Potassium: 148mg | Fiber: 2g | Sugar: 14g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mgEasy Muffin Recipes Apple Coffee Cake Muffins Bran Muffins Lemon Almond Poppy Seed Muffins Blueberry Granola Crunch Muffins This post was originally published on May 20 2017. It has been updated with new text and images.*
These sweet and spicy Asian Green Beans are a great way to add big flavor and Asian flair to any meal. They’re super versatile and so delicious!
More green bean recipes we love include my Sautéed Green Beans and Pesto Green Beans.
These Asian Green Beans are a seriously versatile vegetable side dish.
They get tons of flavor and a bit of heat from one of my favorite secret ingredients, and just the right amount of sweetness to complement the spice.
Of course they work perfectly with an Asian-inspired meal, but these flavors are a great way to wake up dinner basics like roasted chicken or sirloin steak.
They’re special enough to serve with my Roasted Beef Tenderloin for Christmas and a great side dish choice when summer grilling season is in full swing.
Ingredient Notes Green beans: Make it easy on yourself and pick up a bag of washed and trimmed green beans at the store. If you buy bulk green beans, you’ll need to rinse them and trim the ends. * Stir fry sauce: Low sodium soy sauce (substitute tamari for gluten-free), chili garlic sauce, minced garlic, and honey. Chili garlic sauce is my secret weapon for adding big flavor to these green beans. It also ups the garlic factor when combined with additional minced garlic in this recipe and in my Best Grilled Chicken Marinade (a must try recipe!). * Optional garnish:* I like to sprinkle some sesame seeds on top of the cooked green beans for a little interest.
How to Make Asian Green Beans1. Partially cook the green beans to slightly soften the texture. You can accomplish this by steaming them over a pot of boiling water or cooking them briefly in the microwave. You don’t want them to be fully cooked at this time. See the recipe card for details on each cooking method. 2. Turn them out on a double layer of paper towels and blot them dry. This is an important step to prevent oil splatters. 3. Sauté the green beans in oil in a large skillet for about 2 minutes, then add the stir fry sauce ingredients. 4. Lower the heat and stir fry with the sauce for 2 or 3 minutes, until crisp tender. You want them fork tender but with a little bite.
Transfer the beans and all of the flavorful sauce to a serving bowl and for a pretty effect, top them with some sesame seeds. Optional, but nice.
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PrintAsian Green BeansThese sweet and spicy Asian Green Beans are a great way to add big flavor and Asian flair to any meal. They're super versatile and so delicious!Course Side Dish, VegetableCuisine AsianPrep Time 3 minutes minutesCook Time 7 minutes minutesTotal Time 10 minutes minutesServings 4 servingsCalories 65kcalAuthor Valerie BrunmeierIngredients 12 ounces fresh green beans trimmed * 2 teaspoons vegetable oil * 2 tablespoons less sodium soy sauce or tamari for gluten free * 1 tablespoon chili garlic sauce * 2 teaspoons honey * 1 teaspoon minced garlic * sesame seeds optional garnish InstructionsPartially Cook the Green Beans Use one of these methods to soften the green beans a bit before they are stir-fried.Steam: Place a steamer basket over a pot of water and bring the water to a boil. Add the green beans and steam for 3 to 4 minutes, or until just beginning to get tender (they will cook more later).Microwave: Place the green beans in a microwave-safe dish. Add ¼ cup water and cover dish with a paper towel. Cook, covered, in microwave for 1 ½ to 2 minutes, until barely softened. * Turn the partially cooked grean beans out on to a double layer of paper towels and blot them dry. Stir Fry Heat the vegetable oil in a skillet over MEDIUM-HIGH heat. Add the green beans, and cook. stirring, for 2 minutes. Add the soy sauce, chili garlic sauce, garlic, and honey. Reduce heat to MEDIUM and continue cooking and stirring 2 to 3 minutes, or until the green beans are fork tender. Be careful not to overcook. * Serve right from the pan or transfer them to a serving bowl with all of the sauce. Garnish with sesame seeds before serving, if desired. NutritionCalories: 65kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Sodium: 481mg | Potassium: 194mg | Fiber: 3g | Sugar: 7g | Vitamin A: 587IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 1mgMore Vegetable Side Dish Recipes Pesto Green Beans Sheet Pan Roasted Vegetables Roasted Shaved Brussels Sprouts Sautéed Green Beans This post was originally published on January 26, 2014. It has been updated with new text and images.*
Adapted from Allrecipes
This recipe transforms lean ground turkey into the the best Turkey Burgers you’ve ever had. These juicy, flavorful turkey burgers are a lighter way to indulge in classic American BBQ fare and will satisfy even the most steadfast beef burger lover.
We’ve been grilling these turkey burgers for well over a decade and my family has deemed them the BEST! Just like my famous Turkey Chili , this recipe is a beloved family favorite.
If you are one of those people that think that turkey is for turkeys when it comes to burgers, I believe you will be convinced otherwise if you give this recipe a try. I’ve watched it happen countless times. Friends we’ve had over for dinner will take a bite and then an incredulous “This is turkey?” is almost guaranteed to follow.
Yep, this is turkey. And, it is amazing!
This is one of those rare recipes that qualifies as both comfort food but is also a healthy choice. I just love that!
Lean ground turkey lacks the fat of higher fat content ground beef. Since fat equals flavor, there are some tricks to ensure a juicy, flavorful result.
So read on, and make these burgers ASAP!
Table of contents Ingredient Notes * How to Make Turkey Burgers * How to Grill Turkey Burgers * Alternate Cooking Methods * Valerie’s Tips for the Best Turkey Burgers * Serving Suggestions Ingredient Notes Ground turkey: Pick up a quality 93% lean ground turkey from brands like Jennie-O or Butterball. This is not a sponsored mention, I’ve just used these brands with a fantastic result. * Produce: Diced onion and a few diced cremini mushrooms. * Seasoning: This recipe is just one more way I make use of my very favorite homemade seasoning blend, my Kickin’ Cajun Seasoning Mix. There are several store-bought Cajun seasoning blends that will work just fine as well. A great benefit to making your own seasoning mix at home – you get to control the amount of salt and heat in your recipes. * BBQ Sauce: A small amount of bottled BBQ sauce added to the mixture combines with the Cajun seasoning and adds an amped up classic BBQ flavor. My favorite is Kinder’s. Again, not sponsored, just pure love here. Or, add some fun flavor with my Root Beer BBQ Sauce. * For the rest: Hambuger buns, your favorite sliced cheese, and any hamburger toppings you love. I always set out green leaf lettuce, sliced tomato, sliced red onion, and avocado.
How to Make Turkey Burgers1. Add the ground turkey in a large mixing bowl with the onion, mushrooms, BBQ sauce, and Cajun seasoning. 2. Use clean hands to combine the mixture well. 3. Divide the mixture into 6 even-sized balls and place them on a foil-lined baking sheet. 4. Use your hands to flatten them into ½ to ¾-inch patties. If making ahead, cover the baking sheet with plastic wrap and place in the refrigerator.
Pro TipLine a baking sheet with heavy duty foil for easy cleanup and transport of the burgers to the grill. The foil also works as a great nonstick surface to work the mixture into patties and they can easily be covered and refrigerated if you would like to make them in advance.
How to Grill Turkey BurgersPrep the Burgers or Grill: To prevent the turkey burgers from sticking to the grill, lightly both sides of the burgers with nonstick cooking spray or use tongs and a folded paper towel to spread the oil evenly over the grates.
Cook: Place the turkey burger patties on the preheated grill, leaving some space between each patty to allow for even cooking. Close the grill lid and let the burgers cook for approximately 5 to 7 minutes, per side. Discard the foil immediately after transferring the raw burger patties to the grill and replace it with a fresh sheet of foil for the cooked burgers.
Baste: Use a basting brush to baste the burgers with additional BBQ sauce towards the end of the grilling time and just before you add the cheese. The outside of the burger should be seared and you should be at least halfway through the cooking time before basting.
Checking for Doneness: Cook the burgers until the internal temperature reaches 165 degrees F when measured with a meat thermometer. If you don’t have a meat thermometer, you can check for doneness by cutting into the thickest part of a burger. The juices should run clear, and there should be no pink color remaining. The cooking time can vary depending on the thickness of your burgers and the temperature of your grill.
Adding Cheese: If you want to add cheese, add it once the burgers have just barely finished cooking and cover the grill to aid in melting the cheese.
Alternate Cooking MethodsOutdoor grilling is my favorite method but you can also cook these burgers indoors in a skillet or on a stovetop grill pan or electric griddle.
Valerie’s Tips for the Best Turkey BurgersCreate “Beefy” Turkey Burgers: Adding a few diced cremini (baby bella) mushrooms to the ground turkey mixture adds a surprising layer of beefiness. You may not think of mushrooms as beefy, but portabella mushrooms and baby bellas (their smaller counterpart) are actually quite meaty in texture. The giant Portabellas make a satisfying vegetarian burger grilled all on their own. The mushrooms also help to bind the mixture and hold in the flavor of the BBQ sauce and seasoning.
Add Flavor: Lean ground turkey has very little fat and benefits from a generous amount of seasoning. The BBQ sauce also lends some great classic, smoky BBQ flavor to ground turkey burger patties.
Chill the Patties: If you refrigerate the patties it will even further improve their ability to hold together well on the grill. Just cover the baking sheet with plastic wrap and pop the whole thing in the fridge. The formed burger patties should be cooked within 24 hours. This is a fabulous make-ahead recipe!
Serving Suggestions Classic Turkey Burgers: Serve them on buns with your favorite cheese and toppings. Whip up a batch of my Awesome Burger Sauce for a seriously killer burger. My current favorite bun for burgers are brioche buns but they’re also great on King’s Hawaiian Hamburger Buns, deli-style kaiser rolls, onion rolls, and even regular old hamburger buns. * Lean Turkey Burgers: If you want to keep your burgers lean, omit the cheese and load them up with lettuce, tomatoes, red onion, and avocado. * Low-Carb Burger Bowls:* Trying to reduce your carb intake? Make it a burger in a bowl by laying the patty on top of a bed of greens and add all of your favorite, healthy burger toppings.
Add any of the great side dishes below to complete your meal.
- Crispy Oven Baked Fries
- Macaroni Coleslaw
- Grilled Corn on the Cob
- Lemony Tortellini Broccoli Salad
- Old Fashioned Potato Salad
- 5 Minute Broccoli Kale Slaw
- Ramen Cabbage Salad
- Spicy Baked Beans
Love burgers? Be sure to try my Classic Beef Burgers and Ranch Burgers too!
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PrintThe Best Turkey Burger RecipeThis recipe transforms lean ground turkey into the the best Turkey Burgers you've ever had. These juicy, flavorful turkey burgers are a lighter way to indulge in classic American BBQ fare and will satisfy even the most steadfast beef burger lover.Course Main DishCuisine AmericanPrep Time 10 minutes minutesCook Time 14 minutes minutes0 minutes minutesTotal Time 26 minutes minutesServings 6Calories 432kcalAuthor Valerie BrunmeierIngredients 2 pounds lean ground turkey (like Jennie-O or Butterball 93% Lean) * ½ cup finely chopped white or yellow onion * 2 or 3 cremini mushrooms finely chopped (about ½ cup) * ¼ cup BBQ sauce plus additional for basting (I like Kinder's) * 1 tablespoon Kickin’ Cajun Seasoning Mix (or a store-bought blend) * 6 slices sharp cheddar cheese * 6 hamburger buns (I like brioche buns) Optional Burger Toppings Awesome Burger Sauce * green leaf lettuce * thinly sliced red onion * thinly sliced tomato * sliced avocado Instructions Line a large baking sheet with foil and set it aside. * Place the ground turkey in a large mixing bowl and add the onion, mushrooms, ¼ cup BBQ sauce, and the Cajun seasoning. Use clean hands to combine the mixture well. * Divide the mixture into 6 even-sized balls and place them on the prepared baking sheet. Use your hands to flatten them into ½ to ¾-inch patties. If making ahead, cover the baking sheet with plastic wrap and place it in the refrigerator. (Note – refrigerating the patties makes them hold together well on the grill. Burgers should be cooked within 24 hours.) * When ready to cook, preheat your outdoor or indoor grill or place a skillet over MEDIUM HEAT. Gently lift each turkey patty and spray both sides with nonstick cooking spray. Transfer to the grill (or skillet) and cook for 5 to 7 minutes, per side, or until the exterior of the burgers is nicely seared and they register an internal temperature of 165 degrees F. * Discard the foil from the baking sheet and replace it with a clean sheet of foil for the cooked burgers. * Baste the tops of the burgers with additional BBQ sauce, if desired. Add cheese, cover the grill, and cook for just a minute or two until the cheese has melted. * Serve on hamburger buns with Awesome Burger Sauce and your toppings of choice. NotesNutrition information was calculated for burger with cheese but does not include any additional toppings.Total time does not include optional chilling time. NutritionServing: 1burger | Calories: 432kcal | Carbohydrates: 29g | Protein: 47g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 113mg | Sodium: 590mg | Potassium: 632mg | Fiber: 2g | Sugar: 8g | Vitamin A: 920IU | Vitamin C: 1.6mg | Calcium: 290mg | Iron: 3.2mgMore Ground Turkey Recipes Southwest Ground Turkey Taco Bowls Turkey Parmesan Meatballs Italian Stuffed Zucchini Boats Turkey Chili This post was originally published on July 29, 2019. It has been updated with new text and images. Inspired by The Healthy Kitchen by Andrew Weil and Rosie Daley*
This Oven Roasted Brisket is coated with a smoky spice rub and cooked low and slow with BBQ sauce until exceptionally tender. It’s delicious served with classic side dishes or piled on sandwich rolls.
When you want to enjoy the flavors of BBQ cuisine without firing up the smoker or grill, this brisket, my Oven Baked BBQ Chicken, Crock-Pot BBQ Beef, and Oven Baked Baby Back Ribs come to the rescue!
I love a recipe that defies the seasons. Regardless of the weather, you can satisfy your craving for BBQ with this Oven Roasted Brisket recipe. The ingredients are staples in my pantry so anytime I spy a nice brisket at the store, I know I can throw this together, rain or shine.
As we approach all those summer gatherings, beef brisket is a great option when entertaining a big group. Since your grill will most likely be packed full of other items, pop a brisket in your oven earlier in the day to be sure you’ll have plenty of food. And, the leftovers are fabulous!
Oven-baked brisket is one of those recipes that takes time. It’s perfect for a lazy summer Sunday or a cold and rainy winter day. As it cooks, your house will smell heavenly, and you will be asked repeatedly “when’s dinner”. Don’t say I didn’t warn you.
Table of contents Ingredient Notes * Flat Cut Brisket vs. Point Cut Brisket * How Much Beef Brisket Per Person? * How to Make Oven Roasted Brisket * Valerie’s Tips for the Best Oven Roasted Brisket * Serving Suggestions * Storage and Reheating Tips Ingredient Notes Beef brisket: I prefer a flat cut brisket for this recipe. If you don’t see this cut at your local grocery store, Costco has really nice quality briskets available most of the time. Briskets have a fat cap which should be trimmed to about ¼-inch. The Costco butchers do a great job of trimming them before they’re packaged up which saves you a step. See below for more details on the different cuts of brisket. * Spice rub: The flavorful rub consists of dried thyme, smoked paprika, freshly ground black pepper, kosher salt, onion powder, garlic powder, cayenne pepper, and ground cumin. * Worcestershire sauce: Adds a layer flavor to the sauce created as the brisket cooks. * BBQ sauce: Use your favorite store-bought BBQ sauce or pick up a good one from a local BBQ joint.
Flat Cut Brisket vs. Point Cut BrisketThe flat cut, also known as the “first cut, is leaner and more uniform in thickness than the point cut. The shape helps it cook evenly and yield perfectly tender slices. In contrast, the point cut, or “second cut,” is bulkier and features a higher fat content, resulting in an exceptionally tender texture that practically falls apart after cooking. This makes it the preferred choice for smoked beef brisket and ideal for pulled beef sandwiches.
How Much Beef Brisket Per Person?When deciding what size brisket you need for your group, you should figure on at least ½ pound, or 8 ounces, of raw meat per person. The meat will shrink a bit as it cooks so the actual serving size will be about 6 ounces. Using this calculation, a 4 pound brisket is big enough to serve 8 people. If serving the brisket as part of a buffet with other main dish offereings, you can reduce the amount to 6 ounces of meat, per person.
How to Make Oven Roasted Brisket1. Place the brisket in a roasting pan or large baking dish lined with foil. Combine the spice rub ingredients in a small bowl and use your hands to rub it over both sides of the meat. 2. Pour the Worcestershire sauce over the top. 3. Spread the BBQ sauce over the surface with an offset spatula or knife. 4. Cover the pan tightly with foil and place it on the center rack of a preheated 300 degree F oven. Don’t even peak at it for 2 hours. Then, flip the brisket, replace the foil, and bake for an additional 1½ to 2 hours, or until tender enough to easily slice.
Valerie’s Tips for the Best Oven Roasted BrisketTrim the Fat Cap: If your brisket has a thick fat cap, you’ll need to trim it. Use a sharp knife to slice through the edge of the meat and cut through the fat, pulling as you go. Don’t completely remove all traces of fat, you want to leave a ¼-inch layer. A little fat helps to lock in the moisture of the meat as it roasts and add depth and richness to the sauce.
Don’t Overcook: Pull the brisket from the oven as soon as it is tender enough to slice easily. The total cooking time should be 50 to 60 minutes per pound. If you let it cook longer, you’ll risk drying it out.
Slice Against the Grain: If you look closely at the meat, you can see the grain runs a certain direction. For the best result you want to be sure to slice the cooked brisket against the grain.
Use the Cooking Sauce: The spice rub combined with the cooking juices from the meat and the BBQ sauce create a very flavorful liquid. Return the sliced brisket to the crazy good sauce and spoon it over the top. Or, place the sliced brisket on a serving tray and drizzle some of the sauce over the top.
Buy and Freeze: It’s hard for me to pass up a nice brisket so I vaccum seal and freeze them so I’ll have them on hand for when the brisket craving strikes. If you don’t have a vaccum sealer, just wrap the brisket in a double layer of foil and freeze it for up to 6 months. If vacuum sealed, it will stay fresh for 18 to 24 months.
Serving SuggestionsMashed Potatoes: Creamy mashed potatoes are a classic pairing with brisket. Try my Sour Cream Mashed Potatoes, Buttermilk Mashed Potatoes, or Broccoli Cheese Mashed Potatoes.
Vegetables: Colorful Sheet Pan Roasted Vegetables or the sweet and savory Bourbon Glazed Carrots pictured in this post are both perfect for serving with brisket.
Cornbread: It does’t get any better than slightly sweet, buttered cornbread! My Rustic Sweet Cornbread and Mexican Cornbread are a perfect pairing with brisket.
Coleslaw: Crisp and tangy Quick Coleslaw (pictured in this post) or California Coleslaw will add freshness and crunch to your meal. The acidity from the dressing helps cut through the richness of the brisket.
Baked Beans: Smoky Baked Beans from Scratch are a classic barbecue side that pairs perfectly with brisket. For a faster version that is absolutely delicious, try my Instant Pot Baked Beans.
Salad: Green salads like my Simple Italian Salad and Southwest Chopped Salad always work! Fresh, crunchy veggie-loaded salads like Asparagus Salad and Summer Corn Salad add refreshing contrast to the hearty brisket. While, creamy Old Fashioned Potato Salad with crunchy celery and tangy dressing is a classic barbecue side. Browse my entire category of Salad recipes for more inspiration.
Macaroni and Cheese: Creamy macaroni and cheese is a decadent side dish that complements this oven-roasted brisket in a wonderful way. We love my Baked Macaroni and Cheese and Stovetop Macaroni and Cheese.
Brisket Sandwiches: Pile the brisket on toasted sandwich rolls with a little additional BBQ sauce. Add your favorite toppings like pickles, onions, and coleslaw.
Storage and Reheating Tips Storage: Wrap the brisket tightly in aluminum foil to minimize air exposure and prevent ir from drying out. Store the brisket in the refrigerator for up to 3 to 4 days. * Reheating Leftovers*: To maintain moisture, reheat leftover brisket slowly in an oven preheated to 250 degrees F. Place the brisket in a baking dish and cover it with foil. Alternatively, you can reheat individual portions in a microwave-safe dish with a splash of beef broth or water to keep it moist. For a quicker option, slice the brisket thinly and reheat it in a skillet over low heat with a bit of beef broth or BBQ sauce.
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PrintOven Roasted BrisketThis Oven Roasted Brisket is coated with a smoky spice rub and cooked low and slow with BBQ sauce until exceptionally tender. It's delicious served with classic side dishes or piled on sandwich rolls.Course Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 3 hours hours0 minutes minutesTotal Time 3 hours hours 15 minutes minutesServings 8Calories 424kcalAuthor Valerie BrunmeierIngredients 3 ½ to 4 ½ pound beef brisket (flat cut) fat cap trimmed (see notes below) * 1 tablespoon dried thyme leaves * 1 tablespoon smoked paprika * 2 teaspoons freshly ground black pepper * 2 teaspoons kosher salt * 1 teaspoon onion powder * ½ teaspoon garlic powder * ½ teaspoon cayenne pepper or to taste * ½ teaspoon ground cumin * 2 tablespoons Worcestershire sauce * 1 cup BBQ sauce Instructions Preheat oven to 300 degrees F. * If your brisket has not been trimmed, use a sharp knife to trim the fat cap leaving only about ¼-inch (see notes below). Mix all the spices together in a small bowl and set aside. * Place the brisket in a large baking pan and pour the spice mixture over the top. Use your hands to rub it over both sides of the brisket. * Turn the brisket fat side up and pour the Worcestershire sauce and BBQ sauce over the top, spreading the sauce with a knife to cover surface of meat. * Cover the baking pan tightly with foil and place it in the oven. Don't even peak at it for 2 hours. * After 2 hours have elapsed, remove the pan from the oven and remove the foil. Flip the brisket over, cover tightly with the foil, and return it to the oven for an additional 1 hour 30 minutes to 2 hours, or until tender enough to slice easily. * Remove from the oven and transfer the brisket to a cutting board. Slice it against the grain, drizzle with some of the sauce from the pan, and serve immediately. NotesTrim the Fat Cap: If your brisket has a thick fat cap, you’ll need to trim it. Use a sharp knife to slice through the edge of the meat and cut through the fat, pulling as you go. Don’t completely remove all traces of fat, you want to leave a ¼-inch layer. A little fat helps to lock in the moisture of the meat as it roasts and add depth and richness to the sauce.Slice Against the Grain: If you look closely at the meat, you can see the grain runs a certain direction. For the best result you want to be sure to slice the cooked brisket against the grain.Storage Tips: Wrap the brisket tightly in aluminum foil to minimize air exposure and prevent ir from drying out. Store the brisket in the refrigerator for up to 3 to 4 days.Reheating Leftovers: To maintain moisture, reheat leftover brisket slowly in an oven preheated to 250 degrees F. Place the brisket in a baking dish and cover it with foil. Alternatively, you can reheat individual portions in a microwave-safe dish with a splash of beef broth or water to keep it moist. For a quicker option, slice the brisket thinly and reheat it in a skillet over low heat with a bit of beef broth or BBQ sauce.NutritionServing: 0.5pound | Calories: 424kcal | Carbohydrates: 17g | Protein: 48g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 1171mg | Potassium: 892mg | Fiber: 1g | Sugar: 12g | Vitamin A: 582IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 6mgMore All Season BBQ Recipes Slow Cooker BBQ Chicken BBQ Country Style Pork Ribs Crock-Pot Barbecue Beef Oven Baked Baby Back Ribs This post was originally published on November 27, 2012. It has been updated with new text and images.
This Quick Coleslaw recipe combines bagged coleslaw mix with a creamy, tangy homemade dressing. A fresh and crunchy summer side dish that’s ready in about 10 minutes!
For another fresh and light twist on coleslaw with less effort, try my California Coleslaw recipe.
I’ve long been a fan of store-bought coleslaw mix, especially the tri-color slaw with shredded red and green cabbage and shredded carrots. It is SO much easier than hauling out the mandolin and prepping all those veggies myself. I’ve used it to make shortcut coleslaw for barbecues for years and years.
But what truly sets this Quick Coleslaw recipe apart is the homemade dressing. Forget that little packet that comes in the bag or other store-bought versions that are loaded with preservatives and artificial flavors. This dressing is made with simple ingredients that you probably already have in your kitchen. It’s got just the right balance of tanginess, sweetness, and creaminess and takes only a couple of minutes to whisk together.
I’m all for kitchen shortcuts. Especially this easy coleslaw recipe that eliminates nearly all the effort with a fabulous result.
Ingredient Notes For the Coleslaw: A package of three color coleslaw mix and finely diced red onion. * For the Coleslaw Dressing:* Mayonnaise, granulated sugar, fresh lemon juice, apple cider vinegar, celery seed, salt, freshly ground black pepper, and a little milk to thin the dressing.
How to Make Quick Coleslaw1. For the dressing, add all the ingredients to a small bowl and whisk until smooth and creamy. Add additional milk if needed to thin to the desired consistency. In a separate medium bowl, toss the coleslaw mix with the onion. 2. Add as much of the dressing as desired and toss again to coat the coleslaw with the dressing.
Made as directed, this coleslaw is lightly sweetened. You can increase the amount of sugar in the dressing, to taste, if you like a sweeter coleslaw.
What to Serve with ColeslawHere are some of my favorite ways to serve this Quick Coleslaw.
- Piled on sandwich rolls with Crock-Pot BBQ Beef or Slow Cooker BBQ Chicken.
- It’s a natural choice for serving with Oven Roasted Brisket and Oven Baked Baby Back Ribs – my favorite indoor BBQ recipes.
- Coleslaw and burgers? Yes please! Try my Classic Beef Burgers, Best Turkey Burger Recipe, or Ranch Burgers.
- Crisp, fresh coleslaw is fabulous with Blackened Mahi Mahi or Blackened Salmon. Or try it with my Air Fryer Fish Sticks or Crispy Oven Baked Fish.
- Round out your menu with more side dishes like my Crispy Oven Baked Fries, Mexican Cornbread, and Spicy Baked Beans.
Storage TipsCover and refrigerate the coleslaw until you’re ready to serve. I recommend chilling it for an hour or two before serving, if possible. As it chills, the cabbage will marinate in the dressing and become even more flavorful
Transfer leftovers to an airtight container and refrigerate it for up to 2 to 3 days. When refrigerated longer than 4 hours, the cabbage will begin to let off some liquid, so just give it a stir before serving.
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PrintQuick ColeslawThis Quick Coleslaw recipe combines bagged coleslaw mix with a creamy, tangy homemade dressing. A fresh and crunchy summer side dish that's ready in about 10 minutes!Course Salad, Side DishCuisine AmericanPrep Time 10 minutes minutesTotal Time 10 minutes minutesServings 6Calories 157kcalAuthor Valerie BrunmeierIngredientsCreamy Coleslaw Dressing ½ cup mayonnaise * 1 to 2 tablespoons granulated sugar or more for sweeter dressing * 1 tablespoon lemon juice from ½ lemon * 1 tablespoon apple cider vinegar * ¼ teaspoon celery seed * ¼ teaspoon salt * ⅛ teaspoon freshly ground black pepper * 1 tablespoon milk or as needed to thin (it was perfect with 1 tablespoon) Coleslaw 14 ounce bag three color coleslaw mix * ¼ cup finely diced red onion Instructions* For the dressing, add all the ingredients to a small bowl and whisk until smooth and creamy. Add additional milk if needed to thin to the desired consistency. * In a separate medium bowl, toss the coleslaw mix with the onion. Add as much of the dressing as desired and toss again to coat the coleslaw with the dressing. NutritionCalories: 157kcal | Carbohydrates: 7g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 8mg | Sodium: 229mg | Potassium: 136mg | Fiber: 2g | Sugar: 5g | Vitamin A: 80IU | Vitamin C: 26mg | Calcium: 35mg | Iron: 0.4mgMore Easy Salad Recipes Macaroni Coleslaw Ramen Cabbage Salad Simple Italian Salad Strawberry Spinach Salad
Streaks of strawberry jello create a pretty effect and add delicious flavor to this easy Jello Cake. This poke cake recipe makes use of boxed cake mix for a no-fuss dessert that’s perfect for entertaining.
Looking for more easy boxed cake recipes? You’ll love my Coconut Poke Cake and Mini Pineapple Upside Down Cakes.
Jello Cake is one of those old-fashioned boxed cake mix recipes you’ll want to turn to over and over again. People love these fun cakes, and they’re so easy to make that it’s hard to justify working harder.
When we have a group coming over for dinner in the spring and summer months, a time consuming baking project just doesn’t work for me. Instead, super easy desserts like this Jello poke cake are at the top of my list. This one is so fast and really fun to make.
The pretty red streaks of sweet Strawberry Jello running through the cake make it so festive. It’s topped with an easy creamy vanilla frosting and fresh strawberries. The perfect dessert for a Memorial Day gathering, the 4th of July, and all the way through Labor Day weekend and beyond.
Ingredient Notes For the cake: Pick up a white cake mix, like good old Betty Crocker. Check the package for the number of eggs and the amount of vegetable oil and water needed. * Jello: The pretty red streaks come from a small box of strawberry Jell-o combined with boiling water. * Cool Whip frosting:* A container of Cool Whip is combined with a box of instant vanilla pudding, milk, and a little pure vanilla extract. I LOVE this easy frosting! It’s so much more flavorful than plain whipped topping.
How to Make Jello Cake1. Make and Bake the Cake: Prepare the cake as instructed on the back of the box with the eggs, water, and oil. Bake in a greased 13- x 9-inch baking dish as directed. 2. Prepare the Jello Mixture: Just before removing the cake from the oven, place the gelatin in a small bowl and add the boiling water, stirring until dissolved. 3. Poke the Cake: Cool the baked cake on a wire rack for 5 minutes. Then, using a wooden chopstick or skewer, pierce holes in the top of the cake about ¾ of the way down, about 1- to 1-½ inches apart, and to within 1-inch of the edge. 4. Fill the Holes and Chill: Gradually pour the jello mixture over the cake, being careful to fill each hole. Cool slightly, then carefully cover and refrigerate for 2 hours or overnight.
The Vanilla Cool Whip Frosting1. In a large bowl with a wire whisk, combine the pudding mix with the milk and vanilla, whisking well until smooth. 2. With a wooden spoon or rubber spatula, gently fold in the whipped topping until no streaks remain. 3. Spread the frosting evenly over the chilled cake. Serve immediately or refrigerate, uncovered, for several hours, if needed. 4. Scatter the fresh strawberries over the frosting just before serving.
Tips for the Best Jello CakeUse a chopstick: I’ve found chopsticks to be the perfect tool to poke holes in the cake. The thickness is just right for creating enough space for the filling to really stand out. If you’re using a thin skewer, twist it gently to make slightly larger holes. Make sure the holes are evenly distributed to allow the Jello mixture to seep into the cake evenly.
Allow ample time for soaking: After pouring the Jello mixture over the cake, refrigerate the cake for at least two hours, or preferably overnight. This ensures the best texture and flavor.
Slice with care: When slicing the cake, use a sharp knife dipped in hot water for clean and neat slices. Wipe the knife clean between each slice for the best presentation.
Patriotic poke cake: Create a patriotic red, white, and blue cake by topping it with a combination of blueberries, strawberries, and/or raspberries. You can swap the strawberry jello for any flavor you’d like. Raspberry or cherry jello would be delicious.
Store properly: If you have leftover cake, store it in the refrigerator to maintain its freshness. Cover it with plastic wrap or place it in an airtight container to prevent it from drying out. Enjoy within a few days for the best taste and texture.
More Easy Cake Recipes Lemon Coconut Poppy Seed Cake Mini Pineapple Upside Down Cakes Black Russian Cake Coconut Poke Cake Sign up for my free newsletter for all the latest recipes and join me on Facebook, Instagram and Pinterest for more cooking inspiration!
PrintJello CakeStreaks of strawberry jello create a pretty effect and add delicious flavor to this easy Jello Cake. This poke cake recipe makes use of boxed cake mix for a no-fuss dessert that's perfect for entertaining.Course Cake, DessertCuisine AmericanPrep Time 10 minutes minutesCook Time 30 minutes minutesCooling/Chilling Time 2 hours hours 30 minutes minutesTotal Time 3 hours hours 10 minutes minutesServings 15Calories 207kcalAuthor Valerie BrunmeierIngredients 14.25 ounce box white cake mix I used Betty Crocker Super Moist * 3 large eggs or as indicated on cake mix * 1 cup water or as indicated on cake mix * ½ cup vegetable oil or as indicated on cake mix * 1 ½ cups boiling water * 3 ounce box strawberry Jello * 2 to 3 cups coarsely chopped fresh strawberries Pudding Cool Whip Frosting 3.4 ounce box instant vanilla pudding mix * ¾ cup milk * 1 teaspoon pure vanilla extract * 8 ounce container frozen whipped topping Cool Whip, thawed Instructions* Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray. * Prepare the cake as instructed on the box mix with the eggs, water, and oil. Bake in the prepared baking dish for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean. * Just before removing the cake from the oven, place the Jello in a small bowl and add the boiling water. Stir for about 2 minutes or until it is completely dissolved. Set aside. * Remove the cake from the oven and cool on a wire rack for 5 minutes (allow dissolved Jello to cool just slightly while the cake is cooling). Using a wooden chopstick or skewer, pierce holes in the top of the cake about ¾ of the way down, about 1- to 1-½ inches apart, and to within 1-inch of the edge. If using a thin skewer, twist it gently to make slightly larger holes. Gradually pour the jello mixture over the cake, being careful to fill each hole. Cool 15 to 30 minutes, just until bottom of the cake pan has cooled a bit, then carefully cover with foil so you don't disturb the top of the cake. Refrigerate for 2 hours or overnight. * In a large bowl with a wire whisk, combine the pudding mix with the milk and vanilla, whisking well until smooth. With a wooden spoon or rubber spatula, gently fold in the whipped topping until no streaks remain. Spread the frosting evenly over the chilled cake. Serve immediately or refrigerate, uncovered, for several hours, if needed. * Scatter the fresh strawberries over the frosting just before serving. NutritionServing: 1slice | Calories: 207kcal | Carbohydrates: 39g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 287mg | Potassium: 94mg | Fiber: 1g | Sugar: 26g | Vitamin A: 80IU | Vitamin C: 11mg | Calcium: 94mg | Iron: 1mg
This overnight Blueberry French Toast Casserole is an excellent choice for a breakfast buffet. Assemble it a day in advance and bake it in the morning for an easy addition to your brunch menu.
Looking for more make-ahead brunch ideas? My Ham and Asparagus Strata is a savory overnight breakfast casserole we love!
Imagine lying in bed after sleeping in late, listening to the quiet rumblings of your husband and children working away in the kitchen. The house smells of coffee and the delicious breakfast that’s being lovingly prepared by your family. It’s Mother’s Day and this is your day.
Reality check.
Congratulations if this is happening in your house. If not, I’m certain your little ones have their hearts and intentions in the right place. Plus, their big ideas about a gourmet Mother’s Day breakfast would probably wreak havoc in your kitchen anyway!
This easy Blueberry French Toast Casserole recipe allows you to take the morning off from cooking and will make your children feel like accomplished cooks. It also gives you an excuse to get your kids in the kitchen to cook with you (or with Dad), all in the name of Mother’s Day. It’s genius!
Put this easy breakfast casserole together with your kids help the day before Mother’s Day, or any special day. Let it rest in the refrigerator overnight and in the morning, just mix together the simple topping and pop it in the oven.
They will feel they’ve really done something special for you when this comes out of the oven and there will be very little to clean up.
Ingredient Notes Cubed bread: Pick up a loaf of thick-sliced bread or Texas Toast. If you can’t find either, a loaf of French bread can be sliced thickly and cubed. * Blueberries: For the best result, I recommend using fresh blueberries. Thawed frozen berries can be substituted but the texture won’t be quite the same. * Mascarpone cheese: This Italian, soft textured triple cream cheese adds rich, creamy goodness to this recipe. If you want to lighten it up a bit, you can substitute one-third less fat cream cheese but the mascarpone takes it into the stratosphere. Check the gourmet cheese section at your local grocery store. You gotta try it! * Egg custard: Large eggs whisked with whole milk, granulated sugar, vanilla extract, almond extract, cinnamon, and nutmeg. This is the eggy custard base of the French toast casserole. * Streusel topping:* Sliced almonds tossed with some light brown sugar and melted butter.
How to Make Blueberry French Toast Casserole1. Slice the bread into 1-inch cubes and place half of them in a greased 13- x 9-inch baking dish. Top the bread cubes with the blueberries and dollops of the mascarpone cheese. 2. Layer the remaining bread cubes over the top. 3. In a medium bowl, whisk the eggs with the milk, granulated sugar, vanilla extract, almond extract, cinnamon and nutmeg. 4. Pour the egg mixture evenly over the casserole, moistening the top layer of bread cubes. Cover the dish with plastic wrap and refrigerate it overnight.
In the morning, remove the dish from the refrigerator and let it sit on the kitchen counter while you make the topping and preheat the oven to 350 degrees F.
- Combine the almonds, brown sugar, and melted butter in a small bowl.
- Sprinkle the topping evenly over the top of the casserole and bake it for 40 to 45 minutes or until nicely browned.
Tips for the Best Blueberry French Toast CasseroleAvoid a Soggy French Toast Casserole: Standard sandwich bread is not substantial enough to stand up to the custard in this recipe and will likely result in a soggy casserole. Instead, be sure to use thick-sliced bread or slice a loaf of French bread yourself.
Use Fresh Berries: I don’t recommend substituting frozen blueberries for the best texture. However, you can substitute raspberries, blackberries, or a mixture with a delicious result.
Add Texture: The nut streusel topping is an easy way to add more flavor and nice texture to the recipe.
Bake it Uncovered: Bake the casserole uncovered so it will cook properly and the streusel topping will brown and crisp.
Serve with Maple Syrup: Warm some pure maple syrup briefly in the microwave and serve it with the casserole. It’s delicious smothered in syrup!
Storage TipsCover and refrigerate leftovers for up to 4 days. Reheat individual servings in the microwave just until heated through.
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PrintBlueberry Almond French Toast BakeThis overnight Blueberry French Toast Casserole is an excellent choice for a breakfast buffet. Assemble it a day in advance and bake it in the morning for an easy addition to your brunch menu.Course BreakfastCuisine AmericanPrep Time 10 minutes minutesCook Time 45 minutes minutes0 minutes minutesTotal Time 55 minutes minutesServings 8 servingsCalories 465kcalAuthor Valerie BrunmeierIngredients 1 loaf Texas Toast or thick sliced bread 12 slices * 8 ounces mascarpone cheese * 6 ounces fresh blueberries * 8 eggs * 2 cups whole milk * 2 tablespoons granulated sugar * 1 teaspoon pure vanilla extract * ½ teaspoon pure almond extract * ¼ teaspoon cinnamon * ⅛ teaspoon nutmeg For the almond topping 3 tablespoons butter melted * ⅓ cup brown sugar packed * ½ cup sliced almonds Instructions Coat a 9- x 13-inch baking dish with nonstick cooking spray. * Cut the slices of bread into 1-inch cubes. Place half of the bread cubes in the prepared baking dish and sprinkle evenly with the blueberries. Drop small pieces of mascarpone over the top of the blueberries and top with the remaining bread cubes. * In a medium mixing bowl, whisk together eggs, milk, sugar, vanilla extract, almond extract, cinnamon, and nutmeg until well combined. Pour the mixture evenly over the top of the bread cubes. Cover the dish with plastic wrap and refrigerate overnight. * The next morning, remove the casserole from the refrigerator and allow the dish to sit on the counter while you preheat the oven to 350 degrees F. * Combine the melted butter, brown sugar, and almonds in a small mixing bowl. Sprinkle the mixture evenly over the top of the casserole and bake, uncovered, 40 to 45 minutes, or until casserole is golden brown on top. If needed, you can broil the top briefly to further brown the crust. Let it rest 10 minutes before serving. NutritionCalories: 465kcal | Carbohydrates: 39g | Protein: 15g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 209mg | Sodium: 329mg | Potassium: 261mg | Fiber: 2g | Sugar: 20g | Vitamin A: 876IU | Vitamin C: 2mg | Calcium: 259mg | Iron: 2mgThis post was originally published on May 11, 2012. It has been updated with new text and images.*
This summery Zucchini Frittata with sweet corn and cherry tomatoes is made with cottage cheese for an added boost of protein. It’s light, loaded with vegetables, and so flavorful!
This fritttata is a low calorie, low carb alternative to quiche and a satisfying vegetarian breakfast, lunch or dinner.
If you’re planning a summer garden this year, or even if you’re not, this Summer Zucchini Frittata should happen in your kitchen! This easy egg dish is a lovely choice for Mother’s Day brunch or any special occasion menu.
In addition to breakfast, I love to make frittatas for an easy dinner on a busy day. There’s very little prep involved and it takes about 30 minutes, from start to finish. So when I’m feeling ‘meh about cooking, this frittata is a welcome choice.
It may be meatless, but the combination of eggs and cottage cheese provides a good amount of protein to help you feel full and satisfied.
Table of contents Ingredient Notes * How to Make Zucchini Frittata with Cottage Cheese * Tips for the Best Zuchinni Frittata * Serving Suggestions * Storage and Reheating Tips Ingredient Notes Large eggs * Cottage cheese: I used 2% cottage cheese. Full fat cottage cheese will provide a richer result. * Seasoning: Italian seasoning, kosher salt, and freshly ground black pepper. * Vegetables: Diced onion, diced red bell pepper, minced garlic, sliced zucchini, and quartered cherry or grape tomatoes. For the corn, you can use the kernels sliced off a large ear of corn or frozen corn that has been thawed. * Oil: Olive oil for sautéing the veggies. * Cheese: Shredded pepper Jack cheese and crumbled feta cheese.
How to Make Zucchini Frittata with Cottage CheeseThis is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
- In a large bowl, whisk the eggs with the cottage cheese, Italian seasoning, salt, and pepper.
- In a 12-inch oven-proof skillet, sauté the onion and bell pepper in olive oil. Stir in the zucchini, corn, tomatoes, and garlic and season with additional salt and pepper.
- Remove the pan from the heat and sprinkle both cheeses over the veggies.
- Pour the egg mixture over the top and stir lightly to combine the mixture with the veggies. Return the pan to the heat and cook, undisturbed, just until the edges are beginning to set. Then, transfer the skillet to a preheated 375 degree F oven and bake until the top is lightly golden brown and the center is set.
Tips for the Best Zuchinni FrittataUse the Right Pan: Any oven-proof skillet will work, but cast iron is the best choice. Cast iron disbributes heat really well ensuring your frittata will cook evenly.
Stir Before Baking: For a prettier frittata, after pouring the egg mixture over the top, stir it into the vegetables and cheese. This will ensure that vegetables don’t all lie on the bottom of the pan as it bakes and some will peek through the top of the frittata.
Don’t Bake at a High Heat: Don’t be tempted to increase the heat above 375 degrees F or the bottom of the frittata will become dark and the texture will not be as light and wonderful. Cast iron pans conduct heat exceptionally well and eggs are quite delicate.
Serving SuggestionsBrunch: This Summer Zucchini Frittata is perfect for a special occasion brunch menu. Need to bulk the menu up even more? Ham and Asparagus Strata, a Crustless Quiche Bake, and Oven Roasted Breakfast Potatoes will do the trick! My family absolutely loves a Smoked Salmon Platter for brunch. And, don’t forget to add something sweet like Pecan Sticky Buns or Blueberry Crumb Cake to round out your menu.
Browse my entire collection of breakfast and brunch recipes for more ideas.
Breakfast for Dinner: For a light meal, serve the frittata with Lemon Parmesan Salad or a Simple Italian Salad. For more protein, just cook up some link sausage or bacon for your meat eaters. And, for an added veggie boost, cook a batch of Sheet Pan Roasted Vegetables.
Storage and Reheating Tips Storage: Store leftover Zucchini Frittata in an airtight container and refrigerate for up to 3 to 4 days. * Reheating:* Place the sliced frittata on a microwave-safe plate and cover it with a damp paper towel to prevent it from drying out Cook in the microwave at 50% power for a minute or two, just until warmed through.
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PrintSummer Zucchini FrittataThis summery Zucchini Frittata with sweet corn and cherry tomatoes is made with cottage cheese for an added boost of protein. It's light, loaded with vegetables, and so flavorful!Course Breakfast, BrunchCuisine AmericanDiet Low Calorie, VegetarianPrep Time 5 minutes minutesCook Time 25 minutes minutesTotal Time 30 minutes minutesServings 6Calories 224kcalAuthor Valerie BrunmeierIngredients 10 large eggs * ¾ cup cottage cheese 2% lowfat or whole * 1 teaspoon Italian seasoning * ¾ teaspoon kosher salt divided * Freshly ground black pepper to taste * 1 tablespoon olive oil * ⅓ cup diced yellow onion can substitute red onion or shallots, if desired * ⅓ cup diced red bell pepper * 1 cup sliced zucchini ¼-inch pieces from 1 small zucchini (see notes below) * 1 ear fresh sweet corn kernels sliced off the cob or 1 cup frozen corn (thawed) * ½ cup cherry or grape tomatoes quartered * 1 teaspoon minced garlic * ½ cup shredded pepper Jack cheese * ½ cup crumbled feta cheese Instructions Preheat oven to 375 degrees F. * Crack the eggs into a large mixing bowl and whisk well. Add the cottage cheese, Italian seasoning, ½ teaspoon salt, and pepper, to taste and whisk again until well combined. Set aside. * Heat the olive oil in a 12-inch oven-proof skillet, preferably cast iron, over MEDIUM heat. * Add the onion and bell pepper, and cook, stirring occasionally, until tender and the onion is lightly golden brown, about 2 to 3 minutes. * Stir in the zucchini, corn, tomatoes, and garlic and season with the remaining ¼ teaspoon salt and pepper, to taste. Increase the heat to MEDIUM-HIGH and cook, stirring, for another 2 to 3 minutes to soften the corn and the tomatoes. Remove the pan from the heat. Sprinkle both cheeses over the veggies. Pour the egg mixture over the top and stir lightly to combine the mixture with the veggies (this will make them more visible after baking). Set the pan over LOW heat and cook, undisturbed for a minute or two, just until the edges are beginning to set (don’t go too long or you may burn the bottom). * Transfer the skillet to the preheated oven and bake until the top is lightly golden brown and the center is set, about 15 to 20 minutes. Remove from the oven and allow to rest for a few minutes before slicing and serving. NotesSlicing the Zucchini: Slice it in half, down the length of the zucchini. Then, slice each half in half lengthwise again and thinly slice them into about ¼-inch pieces.NutritionServing: 1slice | Calories: 224kcal | Carbohydrates: 4g | Protein: 17g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 293mg | Sodium: 711mg | Potassium: 205mg | Fiber: 1g | Sugar: 2g | Vitamin A: 859IU | Vitamin C: 14mg | Calcium: 201mg | Iron: 2mgMore Egg Recipes Mexican Scrambled Eggs Ham and Cheese Crustless Quiche Crustless Quiche Bake Ham and Asparagus Strata
This hearty, one-pot Ground Beef Pasta Skillet is packed with beef, vegetables, pasta and cheese. It’s ready in 30 minutes and sure to please the entire family.
Looking for more ground beef pasta recipes? You’ll love my Creamy Beef and Shells and Philly Cheesesteak Pasta.
This easy ground beef pasta dish calls for mostly pantry staples, it’s substantial, satisfying, and oh-so easy to make. And, you gotta love those pasta leftovers!
The number of people in this house seems to be constantly fluctuating these days and I’ve got to be ready to go with the flow. Yet it seems that whenever I get used to cooking the big meals again, they are heading back out that revolving door.
Funny thing about life in a big family with grown “kids”. They fly the coop, it feels as if they’ve been gone forever, and then you wake up one day and you’ve got people swarming around your kitchen looking for food.
Most nights you’ll find me in my kitchen tossing a big Grilled Chicken Caesar Salad or searing Blackened Mahi Mahi to serve with Roasted Sweet Potatoes and Sautéed Spinach. But, when I’ve got big guys with big appetites around, this Ground Beef Pasta Skillet is definitely in order.
Ingredient Notes Pasta: Fussili stands up really well to the substantial ingredients in this recipe but penne would also work well. * Ground beef: Go with 90% to 93% ground beef. * Vegetables: Diced white or yellow onion, diced zucchini, chopped mushrooms, and minced garlic. * Seasoning: Italian seasoning, salt, and freshly ground black pepper. * Canned tomato products: Fire-roasted diced tomatoes add great flavor. You’ll also need a small can of tomato sauce. * Beef broth: I keep my refrigerator stocked with Better than Bouillon Reduced Sodium Beef Base so I can make exactly the amount of broth I need for my recipes. * Cheese: Shredded mozzarella cheese and shredded Parmesan cheese. * Fresh herbs:* A little fresh basil does a lot to add a fresh herby burst of flavor.
How to Make Ground Beef Pasta Skillet1. Heat the oil in a 12-inch skillet and sauté the onion, zucchini, and garlic then add the ground beef and cook, stirring to break it up, until cooked through. Drain off as much grease from the pan as possible and return to the heat add the dry seasonings. 2. Stir in the diced tomatoes, tomato sauce, beef broth, mushrooms, and dry, uncooked pasta to the pan. 3. Stir to combine and bring the mixture to a boil. Cover and simmer for 15 minutes or until the pasta is al dente, then stir in the basil. 4. Sprinkle the cheeses over the top, cover the skillet, and cook just until the cheese melts. If you’d like to brown the top, instead of covering the skillet, set it in an oven set to broil for a minute or two.
Big Batch Pasta TipThis recipe can be doubled and prepared in a Dutch oven when you’re feeding a crowd.
Serving SuggestionsToss a Simple Italian Salad or make a batch of Sautéed Green Beans to round out your meal. The Cheater Garlic Bread pictured in this post is absolutely perfect for serving with this pasta. I can personally guarantee that this meal will provide comfort and satisfy the seemingly insatiable appetite of a college aged male.
Browse my entire collection of salad recipes and side dish recipes for more ideas!
Storage TipsTransfer leftovers to an airtight container and refrigerate for up to 4 days. For longer storage, use freezer-safe containers and freeze for up to 2 to 3 months. Thaw frozen pasta in the refrigerator overnight before reheating. This pasta reheats beautifully in the microwave.
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PrintGround Beef Pasta SkilletThis hearty, one-pot Ground Beef Pasta Skillet is packed with beef, vegetables, pasta and cheese. It's ready in 30 minutes and sure to please the entire family.Course Main Course, PastaCuisine American, ItalianPrep Time 5 minutes minutesCook Time 25 minutes minutesTotal Time 30 minutes minutesServings 4Calories 715kcalAuthor Valerie BrunmeierIngredients 2 tablespoons olive oil * 1 cup diced white or yellow onion * 1 cup diced zucchini * 1 teaspoon minced garlic * 1 pound 90% to 93% lean ground beef * 2 teaspoons Italian seasoning * ½ teaspoon salt * freshly ground black pepper to taste * 15 ounce can fire-roasted diced tomatoes * 8 ounce can tomato sauce * 1 cup low-sodium beef broth * 1 cup chopped mushrooms * 2½ cups dry pasta like fusilli or penne (about 8 ounces) * ¼ cup chopped fresh basil * 1 cup shredded mozzarella cheese * ⅓ cup shredded Parmesan cheese Instructions Heat the oil in a 12-inch skillet over MEDIUM heat. Add the onion, zucchini, and garlic and sauté for a couple of minutes, or until the onion is slightly softened and the zucchini is fork tender. Add the beef and cook, stirring to break it up, until fully cooked. * Drain off as much grease from the pan as possible and return it to the heat. Sprinkle the beef with the Italian seasoning, salt, and pepper. Add the diced tomatoes, tomato sauce, beef broth, mushrooms, and dry pasta to the pan. Stir to combine and bring it to a boil. Cover the skillet, reduce the heat to LOW and simmer for 15 minutes or until the pasta is al dente. * Stir in the basil and sprinkle the mozzarella and Parmesan over the top. Cover and cook just until the cheese is melted. Alternately, you can set your oven to BROIL and place the skillet in the oven for a minute or two, until the cheese has melted. NotesThis recipe makes 4 hearty servings. The recipe can be doubled and prepared in Dutch oven to serve 8 or more.NutritionCalories: 715kcal | Carbohydrates: 72g | Protein: 46g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1241mg | Potassium: 1179mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1037IU | Vitamin C: 15mg | Calcium: 396mg | Iron: 6mgMore Easy Pasta Recipes Lazy Lasagna Casserole Chicken and Spinach Skillet Pasta Easy Homemade Spaghetti Sauce Meaty Tortellini Skillet This post was originally published September 10, 2016. It has been updated with new text and images.
These hearty Mexican Scrambled Eggs are cooked with onions, peppers, tomato, and melted cheese. Serve them with avocado, black beans, and tortillas for a protein-rich start to your day or an easy breakfast for dinner!
More Mexican-inspired breakfast recipes we love include my Baked Breakfast Taquitos and Breakfast Enchiladas.
Mexican food is my go to, my fix all, my sun and moon, my everything. It happens so frequently in my kitchen that it was only a matter of time before it made an appearance on our breakfast menu.
I’m here today to share this sweet little breakfast-for-dinner dish I came up with after a particularly long day at work many, many years ago. I walked in the door with no dinner plan whatsoever and knew that in about 20 minutes I’d have a couple of very hungry men staring me down. In a desperate attempt to avoid running out to Chipotle or heaven help us, Taco Bell, I went directly to the fridge, assessed the contents and this savory, flavorful egg dish was on the table in a matter of minutes.
Don’t get me wrong, we love our Chipotle (as witnessed by my Chipotle Burrito Bowl recipe). But, whipping up these easy Mexican-style scrambled eggs may be even easier and definitely less expensive than takeout.
This is a wholesome and delicious busy weeknight dinner or a substantial breakfast for a lazy Sunday.
Table of contents Ingredient Notes * How to Make Mexican Scrambled Eggs * Variations * Serving Suggestions Ingredient Notes Eggs: Large eggs. * Fat: Scrambling the eggs in a little butter, instead of oil, adds flavor. * Seasoning: Salt and freshly ground black pepper. * Veggies: Diced white or yellow onion, diced red bell pepper or green bell pepper, and a finey chopped plum tomato. A seeded and diced jalapeño pepper is optional, if you want to add a little heat. * Cheese: Shredded sharp cheddar and Monterey Jack cheese. * Fresh herbs: Torn or chopped cilantro leaves. * For serving: I really like Bush’s Seasoned Recipe Black Beans. Even after a light rinse they have nice flavor. You can use plain black beans but I recommend giving these a try. You’ll also need some flour tortillas and sliced avocado. * Optional garnishes: Green onions, sour cream, salsa, pico de gallo, or hot sauce.
How to Make Mexican Scrambled Eggs1. Whisk the eggs with a little salt and pepper. 2. Sauté the onion, bell pepper, and jalapeño (if using) in melted butter until softened. Add the tomato, season with a little salt and pepper, and cook a little longer to soften it slightly. 3. Reduce the heat, add the eggs, and continue cooking, using a wooden spoon or spatula to fold the eggs over, just until cooked through. 4. Sprinkle the egg mixture with cheese and a little cilantro and remove from the heat. Stir until the cheese is melted and well incorporated. Garnish as you’d like and serve.
VariationsVegetables: Almost any veggies you happen to have in your produce bins can go in the mix. Just be sure to saute soft veggies like mushrooms and zucchini long enough for them to let off their liquid and cook it off (or drain any excess) before adding the eggs. Frozen corn, fully thawed, can be added with the tomato or stirred in at the end of the cooking time.
Cheese: Substitute the cheddar and Jack (or one of them) with queso fresco cheese. It’s a fresh Mexican cheese with mild flavor and a salty bite. Perfect for these eggs!
Beans: Instead of canned black beans, try pinto beans. Or, make a batch of my Instant Pot Mexican Pinto Beans and warm the leftovers to make breakfast bowls with these eggs the next day.
Gluten Free or Low Carb: Use corn tortillas, instead of flour, for gluten free Mexican Scrambled Egg bowls. You can significantly reduce the refined carbs in this meal by substituting low carb tortillas or wraps.
Serving Suggestions Garnish: These eggs are delicious garnished with a dollop of sour cream and a simple red salsa or pico de gallo (like my copycat Chipotle fresh tomato salsa). Thinly sliced green onion and torn cilantro leaves will add more flavor and color. * Breakfast Bowls: Warm some canned black beans and toast flour tortillas in a dry skillet to create Mexican scrambled egg bowls. Slice avocado adds even more nutrition and great creamy flavor. * Sides:* Fresh fruit on the side is plenty for us but for a brunch menu, I’d love to bulk the bowls up with Oven Roasted Breakfast Potatoes and serve them with Blueberry Crumb Cake.
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PrintMexican Scrambled EggsThese hearty Mexican Scrambled Eggs are cooked with onions, peppers, tomato, and melted cheese. Serve them with avocado, black beans, and tortillas for a protein-rich start to your day or an easy breakfast for dinner!Course Breakfast, Main CourseCuisine MexicanDiet VegetarianPrep Time 5 minutes minutesCook Time 5 minutes minutesTotal Time 10 minutes minutesServings 4 servingsCalories 489kcalAuthor Valerie BrunmeierIngredients 8 large eggs whisked * Salt and freshly ground black pepper to taste * 2 tablespoons butter * ⅓ cup diced onion white or yellow * ⅓ cup diced bell pepper red or green * ½ to 1 whole jalapeño seeded and diced, optional * 1 roma tomato finely chopped * ¼ cup shredded sharp cheddar * ¼ cup shredded Monterey Jack cheese * 2 tablespoons cilantro leaves torn or chopped, divided For Serving 15 ounces canned black beans drained and warmed (see notes) * 3 or 4 flour tortillas toasted, or corn tortillas for gluten free (see notes) * 1 large avocado sliced Optional Garnishes Green onions, sour cream, salsa, pico de gallo, or hot sauce Instructions Whisk the eggs and season with salt and pepper, to taste. Set aside * Melt the butter in a large nonstick skillet over MEDIUM heat. Add the onion, bell pepper, and jalapeño and cook, stirring frequently, until the onions are translucent and the peppers are softened, 3 to 4 minutes. Add the tomato, season with a little salt and pepper, and continue to sauté for an additional 1 to 2 minutes, just to soften slightly. * Reduce the heat to MEDIUM-LOW and add the eggs. Cook, using a wooden spoon or spatula to fold the eggs over, until cooked through, about 4 minutes. Sprinkle with the cheese and 1 tablespoon cilantro and remove from the heat. Stir until the cheese is melted and well incorporated. * Garnish with remaining cilantro, sliced avocado, and other optional garnishes, as desired. Serve with warmed black beans and toasted tortillas on the side. NotesNutrition information includes the ingredients for serving but not the optional garnishes. You can significantly reduce the amount of refined carbs in each serving by substituting low carb tortillas or wraps.For the Tortillas and Black BeansToast flour tortillas in a dry skillet over MEDIUM heat for about 30 seconds per side, or just until lightly toasted. Transfer to a tortilla warmer or enclose if foil while you toast the remaining tortillas.Drain a little of the liquid off the black beans and warm them in small saucepan over LOW heat.NutritionCalories: 489kcal | Carbohydrates: 36g | Protein: 24g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 356mg | Sodium: 983mg | Potassium: 817mg | Fiber: 12g | Sugar: 3g | Vitamin A: 1386IU | Vitamin C: 27mg | Calcium: 235mg | Iron: 5mgMore Egg Recipes Bacon and Egg Fried Rice Corned Beef Hash and Eggs Ham and Cheese Crustless Quiche Muffin Tin Hash Brown and Scrambled Egg Cups This post was originally published on April 14, 2014. It has been updated with new text and images.
These Easy Chicken Enchiladas are made with a short list of simple ingredients and ready for the oven in about 15 minutes!
This recipe is one of the many ways that I use the tender, shredded chicken from my Crock-Pot Chicken Tacos recipe. It’s rolled up in tortillas and baked with enchilada sauce and cheese for an easy Mexican-inspired meal.
Enchiladas were heavily requested by my boys through their high school years. Thankfully, with the help of my trusty slow cooker, this easy chicken enchilada recipe worked for me in my busiest times. I love it just as much today!
I recently embarked on an intense recipe testing spree until we seriously had enchiladas coming out of our ears! I’m sharing all of the results of those tests with you in this post to help you make the BEST homemade enchiladas. Many of these tips also apply to my Shredded Beef Enchiladas, another delicious choice.
Table of contents Ingredient Notes * Prepping the Tortillas * How to Make Easy Chicken Enchiladas * Tips for the Best Chicken Enchiladas * Storage Tips * Serving Suggestions * More Enchilada Recipes You’ll Love Ingredient Notes1. Chicken: The fabulously tasty chicken filling is from my beloved Crock-Pot Chicken Taco recipe. There is so much more flavor in this chicken than you would get if using plain rotisserie chicken. You can cook the chicken the same day, or a day or two in advance. You’ll only use a portion of the shredded chicken for this recipe, which means you can easily get two meals out of one batch. And, it freezes very well. 2. Tortillas: While corn tortillas are super tasty, they are typically lightly fried in oil to soften them and prevent cracking when they are rolled. If you want to skip the mess and trouble of this step, flour tortillas work very well, but my favorite choice are 50/50 blend tortillas. They are pliable, like flour tortillas, but have a slightly more substantial texture like corn tortillas. See my tips below for how to prep your tortillas. 3. Enchilada sauce: You can make a batch of my homemade enchilada sauce or grab a can of store bought sauce to make it even easier. I love Hatch Red Enchilada Sauce and they also make a green sauce that’s very good. I will not apologize for this shortcut and neither should you. We’re busy people and this sauce is good stuff! 4. Cheese: Shredded sharp cheddar cheese and Monterey Jack cheese. Pepper Jack is a great choice too. 5. Optional toppings:* I like topping these enchiladas with sour cream, thinly sliced green onions, cilantro, diced tomatoes, and sliced black olives.
Prepping the TortillasThe method you use to prep your tortillas will vary depending on which type you’re using.
50/50 Blend Tortillas or Flour Tortillas: These tortillas are easiest to work with and in my tests, yielded the best result. Just stack the tortillas on a plate and microwave them just until warmed through.
Corn Tortillas: You can use any of the methods below if using store bought corn tortillas, but for the best result, I recommend lightly frying them. I’m not sure if brands have changed how they are making corn tortillas, but in my recent rounds of testing I found that when I used any method other than frying, the tortillas became super soft after topping with sauce and baking. Still delicious, but more like an enchilada casserole.
- Microwave: Warm the stack of 8 tortillas between a layer of damp paper towels in the microwave for 30 to 40 seconds (very soft enchiladas).
- Dry Skillet: Toast them on both sides in a dry skillet (slightly more sturdy result).
- Fry: Lightly fry them in oil (sturdiest result). How to Make Easy Chicken Enchiladas1. Coat the bottom of a 13- x 9-inch baking dish with a thin layer of enchilada sauce.
- Spoon a few tablespoons of shredded chicken towards one end of a tortilla.
- Sprinkle with a bit of Monterey Jack and sharp cheddar.
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Tightly roll up the tortilla. Repeat this process to assemble the remaining enchiladas.
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As you assemble the enchiladas, place them seam side down in the baking dish.
- Pour the remaining enchilada sauce over the top.
- Sprinkle both types of cheese evenly over the top.
- Bake in a preheated 350 degree F oven, uncovered, for 20 to 25 minutes, until the sauce is bubbling and the cheese has melted.
Tips for the Best Chicken EnchiladasAvoid soggy enchiladas. Don’t cover the baking dish or it will steam and soften the tortillas as they bake. The enchiladas will still taste delicious but will be too soft to hold together well when you scoop them from the pan.
Don’t use cold filling. If the shredded chicken was made ahead and refrigerated, warm it a bit in the microwave before rolling the enchiladas. If the chicken filling is very cold, the enchiladas will require a longer bake time.
Let them rest. Let the enchiladas rest for at least 5 minutes before serving. They’ll firm up a bit and be easier to scoop out of the pan without falling apart.
Storage TipsRefrigerate leftovers in an airtight container and use them within 3 to 4 days. For longer storage, enchiladas can be frozen for up to 2 to 3 months. Freezing and defrosting enchiladas may soften the texture of the tortillas a bit. Defrost them completely in the refrigerator before reheating them in the microwave or in the oven.
Serving SuggestionsRice: Make a batch of my Restaurant Style Mexican Rice, Cilantro Lime Rice, or Salsa Rice.
Beans: Just warm a can of beans and you’re good to go! Black beans, pinto beans, or refried beans are classic choices. Or, try my Instant Pot Mexican Pinto Beans – a little more work but so worth the effort!
Chips and Salsa: Set out a bowl of tortilla chips with my easy Blender Salsa, Creamy Tomatillo Avocado Salsa, or both!
Guacamole: Copycat Chipotle Guacamole or Corn Guacamole are both easy choices and perfect for serving with enchiladas.
More Enchilada Recipes You’ll Love* Shredded Beef Enchiladas * Sour Cream Chicken Enchiladas * Slow Cooker Chicken Enchiladas * Chicken Enchilada Casserole * Browse my entire collection of Mexican recipes for more ideas!
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PrintEasy Chicken EnchiladasThese Easy Chicken Enchiladas are made with a short list of simple ingredients and ready for the oven in about 15 minutes!Course Main CourseCuisine MexicanPrep Time 15 minutes minutesCook Time 20 minutes minutesTotal Time 35 minutes minutesServings 8 enchiladasCalories 342kcalAuthor Valerie BrunmeierIngredients 8 tortillas 50/50 blend, flour, or corn tortillas * 2 cups Crock-Pot Chicken Tacos shredded chicken from recipe * 2 cups red enchilada sauce homemade or a 15 ounce can (I love Hatch Brand) * 1½ cups shredded Monterey Jack cheese * 1½ cups shredded sharp cheddar cheese Optional for Garnish cilantro, thinly sliced green onions, diced tomato, chopped avocado, sliced black olives, sour cream, lime wedges Instructions Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray. * If using corn/flour blend or flour tortillas, warm a stack of 8 on a plate in the microwave just until softened, about 40 seconds. If you're using corn tortillas, see the recipe notes below. * Pour just enough enchilada sauce into the prepared baking dish to cover the bottom with a thin layer. * Spoon a few tablespoons of shredded chicken towards one end of a tortilla. Sprinkle with a bit of Monterey Jack and sharp cheddar and roll tightly. Place seam side down in the baking dish. Repeat with the remaining tortillas. Pour the remaining enchilada sauce over the top of the enchiladas. * Bake, uncovered, for 20 to 25 minutes, until the sauce is bubbling and the cheese has melted. Remove the dish from the oven and let the enchiladas rest for 5 to 10 minutes before serving. * Garnish cooked enchiladas as desired and serve. NotesIf using corn tortillas, you can use any of the methods below to prep them but you’ll get the best result if you lightly fry them. Microwave: Warm the stack of 8 tortillas between a layer of damp paper towels in the microwave for 30 to 40 seconds (very soft enchiladas). When assembling the enchiladas, keep the remaining tortillas wrapped in the damp paper towels while working. * Dry Skillet: Toast them on both sides in a dry skillet (slightly more sturdy result). * Fry: Lightly fry them in oil (sturdiest result). Heat a small skillet over medium heat and add a bit of vegetable or canola oil. Gently fry the tortillas ensuring not to let them get crispy. Transfer the fried tortillas to a plate lined with paper towels to drain any excess oil.
Storage: Refrigerate leftovers in an airtight container and use them within 3 to 4 days. For longer storage, enchiladas can be frozen for up to 2 to 3 months. Freezing and defrosting enchiladas may soften the texture of the tortillas a bit. Defrost them completely in the refrigerator before reheating them in the microwave or in the oven.NutritionServing: 1enchilada | Calories: 342kcal | Carbohydrates: 22g | Protein: 24g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 1111mg | Potassium: 291mg | Fiber: 2g | Sugar: 6g | Vitamin A: 842IU | Vitamin C: 5mg | Calcium: 361mg | Iron: 2mgMore Mexican-Inspired Meals Skillet Chicken Fajitas Mexican Shredded Beef Chicken Tortilla Casserole with Salsa Verde Chicken and Veggie Baked Tostadas
These sheet pan Super Nachos are loaded with ground beef, black beans, homemade nacho cheese sauce, and plenty of freshly shreddded cheese. Just pile on your favorite toppings and dig in!
Make these substantial nachos for an easy dinner or a fun game day party snack.
Since I published my recipe for homemade Nacho Cheese Sauce, I decided I might as well just go for it and make these crazy-delicious Super Nachos. As a life-long lover of nachos, I’m telling you that these are the REAL DEAL.
Funny thing is, my husband and I have been limiting (but not completely restricting) carbs as of late. So, these tasty ground beef nachos were a serious treat for us. We pick and choose carefully how we’d like to indulge these days and nachos are at the top of our list.
Recipe Highlights Flavor-Packed Ground Beef: The ground beef is infused with moisture and flavor before it is layered with the other ingredients. * Sheet Pan Nachos: Bake enough nachos to serve as a fun party snack or easy dinner. * Layers of Flavor: Assembling nachos in two layers ensures the correct ratio of ingredients to tortilla chips. No dry nachos here! * Three Cheese Nachos:* In addition to freshly shredded cheddar and Monterey Jack cheese, these Super Nachos are drizzled with homemade nacho cheese sauce. There are some important things to know to make the perfect nachos, so let’s get to it!
Ingredient Notes Tortilla Chips: You’ll need an 11-ounce bag of sturdy tortilla chips, like Mission Triangles. Any brand is fine as long as they are thick enough to hold up to the toppings. * Cheese: This is where the “Super” in Super Nachos comes in! They’re layered with my easy homemade Nacho Cheese Sauce and freshly shredded sharp cheddar cheese and Monterey Jack cheese. The Nacho Cheese Sauce takes 5 minutes to make and it takes these nachos over the top! * Beef: 90% to 93% lean ground beef is cooked in a little olive oil with sweet yellow onion, taco seasoning (either my Homemade Taco Seasoning Mix or a store-bought blend), tomato paste, and water. * Beans: I use a can of black beans for these nachos but you can substitute pinto beans or refried beans if you’d like. * Toppings:* A diced Roma tomato, sour cream, pickled jalapeño slices (nacho rings), and thinly sliced green onion.
How to Make Super Nachos1. In a large skillet, cook the ground beef with the onion, breaking it up with a wooden spoon. Drain the excess grease. 2. Add the taco seasoning, tomato paste, and water. 3. Cook, stirring, until the beef mixture is well combined. Then, remove the skillet from the heat.
- Spread a light layer of tortilla chips (a little more than half the bag) in a single layer on a large rimmed baking sheet. Drizzle half of the nacho cheese sauce over the chips.
- Top with half of the beef, half of the beans, and half of the shredded cheese.
- Scatter the remaining chips over the top.
- Drizzle with the remaining nacho cheese sauce, spoon the remaining beans, beef, and shredded cheese over the top.
Bake and Garnish
- Bake in a preheated 350 degree F oven until the cheese has melted.
- Garnish with diced tomatoes, dollops of sour cream, green onions, cilantro, and pickled jalapeños.
Tips for the Best Super NachosMaking the best super nachos is all about layering flavors and textures. Here are some tips to elevate your nacho game.
Layering: Dividing the ingredients between two layers of chips adds depth, quantity, and assures no dry chips! Layer your ingredients evenly to ensure each chip gets a bit of everything.
Cheese: Bagged pre-shredded cheeses have additives and will not melt as well as freshly shredded cheese. Instead, use a combination of freshly shredded cheeses for the best flavor and meltability. Cheddar, Monterey Jack, and pepper Jack are excellent choices.
Customization: Add additional toppings like black olives, red onions, and bell peppers. You can also add frozen corn that has been thawed for a Tex-Mex twist. Finish your nachos with a drizzle of Blender Salsa, copycat Chipotle Guacamole, pico de gallo, hot sauce, or a squeeze of fresh lime juice.
Garnishes: Finish your nachos with chopped cilantro leaves or thinly sliced green onion for some bright, fresh flavor.
Serve Immediately: Nachos are best served hot and fresh out of the oven. Bake them just until the cheese melts and serve them immediately with extra sauces on the side for dipping.
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PrintSuper NachosThese sheet pan Super Nachos are loaded with ground beef, black beans, homemade nacho cheese sauce, and plenty of freshly shreddded cheese. Just pile on your favorite toppings and dig in!Course Appetizer, Main CourseCuisine Mexican, Tex MexPrep Time 15 minutes minutesCook Time 15 minutes minutesTotal Time 30 minutes minutesServings 8Calories 539kcalAuthor Valerie BrunmeierIngredientsBeef 2 teaspoons olive oil * 1 pound 90% to 93% lean ground beef * ¾ cup diced sweet yellow onion * 1 tablespoon Homemade Taco Seasoning Mix or a store-bought blend * 2 tablespoons tomato paste * 2 tablespoons water Nachos 11 ounces tortilla chips use sturdy chips like Mission Triangles * 1 ½ cups Nacho Cheese Sauce warmed, or more as desired * 15 ounce can black beans rinsed and drained * 2 to 3 cups shredded cheese sharp cheddar and Monterey Jack * 1 Roma tomato diced * ¼ cup sour cream * 2 tablespoons fresh cilantro leaves * 2 green onions thinly sliced * Sliced pickled jalapenos (nacho rings) Instructions Preheat oven to 350 degrees F. * Add the oil to a large skillet and place it over MEDIUM heat. When hot, add the beef and onion and cook, breaking the beef up with a spoon, until no pink remains. Drain any excess grease from the skillet and return it to the heat. Add the seasoning, tomato paste, and water, and stir until well incorporated. Remove from the heat and set aside. * Layer 1: Spread a light layer of tortilla chips (a little more than half the bag) in a single layer on a large rimmed baking sheet. Drizzle half of the Nacho Cheese Sauce (about ¾ cup) over the chips, top with half of the beef, half of the beans, and half of the shredded cheese. * Layer 2:* Scatter the remaining chips over the top, drizzle with the remaining Nacho Cheese Sauce, spoon the remaining beans and beef evenly over the top and finish with the remaining shredded cheese. * Bake for 15 minutes or until the cheese is melted. * Remove from the oven and garnish with diced tomatoes, dollops of sour cream, green onions, cilantro, and pickled jalapenos. NutritionCalories: 539kcal | Carbohydrates: 42g | Protein: 26g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 67mg | Sodium: 990mg | Potassium: 545mg | Fiber: 6g | Sugar: 4g | Vitamin A: 793IU | Vitamin C: 5mg | Calcium: 258mg | Iron: 3mgMore Ideas Chicken Fajita Quesadillas Beef Enchilada Dip Chipotle Burrito Bowl (Copycat Recipe) Baked Cheesy Bean and Rice Burritos
A homemade seasoning mix adds amazing flavor to this Blackened Salmon. This restaurant quality seafood is quick and easy enough to make any night of the week.
If you love Cajun flavors, you’ll also need to try my Blackened Mahi Mahi and Blackened Fish Tacos.
I didn’t know I was crazy for Cajun flavors until I had my first blackened fish at a restaurant many, many years ago. It was love at first bite!
The blend of seasonings used to make blackened fish is outrageously flavorful. Thankfully, the quick stovetop method that creates a crisp outer crust while the interior remains tender and cooked to perfection is easy to do at home.
It was that unforgettable first bite that drove me to develop my Blackened Mahi Mahi recipe, now a huge reader favorite. I frequently cook salmon in the same fashion, so I thought I’d share this healthy and DELICIOUS dinner idea with you.
Table of contents Recipe Highlights * Ingredient Notes * How to Make Blackened Salmon * Tips for the Best Blackened Salmon * Storage and Reheating Tips * Serving Suggestions * More Tasty Fish Recipes You’ll Love Recipe Highlights Quick and Easy: This restaurant quality Blackened Salmon is ready to serve in under 20 minutes. You can’t beat that! * Seasoning Mix: Make just enough for the recipe or use my big batch recipe for Kickin’ Cajun Seasoning Mix to speed things up even more. * Control the Heat Level: You can make the blackened seasoning as spicy or mild as you’d like. * Nutritious: Salmon is a nutrient packed protein and one of the best sources of Omega-3 fats, also known as fish oil. Ingredient Notes Salmon: You want to pick up skinless salmon fillets for this blackened salmon recipe so that both sides of the fish can be coated with the spice mix. Don’t shy away from frozen salmon fillets. The frozen salmon I’ve purchased at Costco is incredibly fresh and very high quality. They come vacuum sealed in individual portions so you can thaw just the number you need and keep the rest frozen for another time. A very good value and so convenient. * Blackened seasoning blend: This spice mixture is my favorite homemade seasoning blend of all time. It consists of onion powder, garlic powder, smoked paprika, dried thyme, dried oregano, salt, pepper, and cayenne. I’ve scaled down my recipe for Kickin’ Cajun Seasoning Mix so you can make just enough for this recipe. You can easily control the level of spiciness by either reducing or increasing the amount of cayenne pepper. As written it reaches what is the perfect level of heat for me – it’s got a kick but I can totally handle it. * Fat: I use a combination of olive oil and butter to sear the fish. * Lemon:* Use half to squeeze over the Blackened Salmon after it cooks and slice the other half into wedges for serving.
How to Make Blackened Salmon1. Combine the seasoning mix in a small bowl and blot the salmon dry with paper towels. 2. Coat both sides of the salmon fillets with the seasoning. 3. Melt the butter with the oil in a large skillet over medium-high heat. When the fat is nice and hot, add the seasoned salmon and cook, undisturbed, for several minutes. Flip the fish over and continue to cook until cooked through. Squeeze lemon juice over the top before serving.
Tips for the Best Blackened SalmonUse the right pan. Cast iron is always a great choice for getting that nice crust on blackened fish. But, I often turn to a stainless steel pan like the Calphalon Stainless Steel Everyday Pan which also works very well.
Use fully thawed salmon. If frozen, your salmon will need to be completely thawed overnight in the refrigerator before beginning. If your salmon is still icy, it won’t cook evenly and it’s likely the exterior will become dry in the time it will take to cook through.
Prep the salmon. Pat the salmon fillets dry with paper towels before seasoning them. This helps the seasoning stick and will create a better crust.
Avoid overcooking. Depending on the thickness of your fillets the cooking time can vary a bit, but it shouldn’t take more than about 4 minutes per side. Get the pan off the heat as soon as the internal temperature of the salmon is no more than 145 degrees F (or slightly lower) in the thickest portion. An easy way to tell if the salmon has cooked through is to insert a sharp knife into the thickest portion of one of the fillets and take a peek at the inside. It should not look raw in the center, but instead be just very slightly translucent pink.
Finish with lemon. Squeeze the juice from half a lemon over the salmon before serving. Lemon juice is a natural companion to seafood, adding brighteness and helping immensely to tame any “fishiness”.
Storage and Reheating Tips Storage: Place the salmon in an airtight container or cover it tightly with plastic wrap. Store it in the refrigerator for up to 2 to 3 days. * Use Gentle Heat: When reheating blackened fish, it’s essential to use gentle heat to avoid overcooking and drying out the fish. Avoid high heat settings with all methods, as they can cause the seasoning to burn and the fish to become tough. * Reheating in the Oven: To reheat blackened salmon, preheat your oven to 325 degrees F. Place the salmon on a baking sheet lined with parchment paper or aluminum foil to prevent sticking. Cover the salmon loosely with foil to help retain moisture and reheat in the oven for about 10-15 minutes, or until warmed through. * Reheating on the Stovetop: Heat a skillet over medium heat and add a small amount of oil or butter. Place the salmon in the skillet and cook, covered, for about 4 to 5 minutes, flipping halfway through, until heated through. * Microwave Reheating:* While not the best option for maintaining the texture of the salmon, you can also reheat Blackend Salmon in the microwave if you’re short on time. Place the salmon on a microwave-safe plate and cover it with a damp paper towel to prevent it from drying out. Microwave on medium power for 1 to 2 minutes, just until warmed.
Serving SuggestionsI most often serve Blackened Salmon with my Almond Rice Pilaf or the Broccoli Cheese Rice pictured in this post.
Blackened fish is delicious with potatoes too. Try it with Sour Cream Mashed Potatoes, Lemon Garlic Roasted Potatoes, or Roasted Sweet Potatoes.
Add a simple vegetable side dish like Sautéed Green Beans or Sheet Pan Roasted Vegetables to complete your meal.
Browse my collection of side dish recipes and salad recipes for more ideas.
More Tasty Fish Recipes You’ll Love* High Heat Baked Salmon * Easy Teriyaki Salmon and Vegetables * Shrimp and Spinach Pasta * Baked Fish with Lemon Garlic Butter * Air Fryer Fish Sticks
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PrintBlackened SalmonA homemade seasoning mix adds amazing flavor to this Blackened Salmon. This restaurant quality seafood is quick and easy enough to make any night of the week.Course Main CourseCuisine American, CajunDiet Low Calorie, Low FatPrep Time 10 minutes minutesCook Time 8 minutes minutesTotal Time 18 minutes minutesServings 4Calories 340kcalAuthor Valerie BrunmeierIngredients 4 skinless salmon fillets (approximately 6 ounces each) * 2 tablespoons butter * 1 tablespoon olive oil * 1 lemon Kickin’ Cajun Seasoning Mix: 1 ½ teaspoons onion powder * 1 teaspoon garlic powder * 1 teaspoon smoked paprika * 1 teaspoon dried thyme leaves * 1 teaspoon dried oregano leaves * 1 teaspoon fine grain sea salt * ½ teaspoon freshly ground black pepper * ½ teaspoon cayenne pepper or to taste Instructions Combine all Kickin’ Cajun Seasoning Mix ingredients in a small bowl. * Pat the fillets dry with paper towels. Season the fillets liberally with spice mix on both sides, pressing it into the fish with your hands. Wash your hands thoroughly. * Place a large pan (cast iron or stainless steel are preferred) over MEDIUM-HIGH heat and add the butter and oil. When the fat is nice and hot, add the seasoned fish. Cook, undisturbed, for several minutes, until golden brown on one side. Flip the fish over and continue to cook until completely cooked through. Depending on the thickness of your fillets the cooking time can vary a bit but should not take more than 4 minutes per side. Get it off the heat as soon as the internal temperature is no more than 145 degrees F (or slightly lower) in the thickest portion. * Squeeze lemon juice over the fish and serve. NotesIf you’re cooking more than 4 fillets or would like to add a more generous amount of seasoning, follow my recipe to prepare a big batch of Kickin’ Cajun Seasoning Mix.Storage: Place the salmon in an airtight container or cover it tightly with plastic wrap. Store it in the refrigerator for up to 2 to 3 days.Use Gentle Heat: When reheating blackened fish, it’s essential to use gentle heat to avoid overcooking and drying out the fish. Avoid high heat settings with all methods, as they can cause the seasoning to burn and the fish to become tough.Reheating in the Oven: To reheat blackened salmon, preheat your oven to 325 degrees F. Place the salmon on a baking sheet lined with parchment paper or aluminum foil to prevent sticking. Cover the salmon loosely with foil to help retain moisture and reheat in the oven for about 10-15 minutes, or until warmed through.Reheating on the Stovetop: Heat a skillet over medium heat and add a small amount of oil or butter. Place the salmon in the skillet and cook, covered, for about 4 to 5 minutes, flipping halfway through, until heated through.Microwave Reheating: While not the best option for maintaining the texture of the salmon, you can also reheat Blackend Salmon in the microwave if you’re short on time. Place the salmon on a microwave-safe plate and cover it with a damp paper towel to prevent it from drying out. Microwave on medium power for 1 to 2 minutes, just until warmed. NutritionCalories: 340kcal | Carbohydrates: 4g | Protein: 34g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 108mg | Sodium: 708mg | Potassium: 890mg | Fiber: 1g | Vitamin A: 595IU | Vitamin C: 14.3mg | Calcium: 43mg | Iron: 2.1mgMore Ideas Shrimp Caesar Salad Lemon Pepper Tuna Crispy Oven Baked Fish Roasted Salmon with Maple Glaze This recipe was published on January 19, 2019. It has been updated with new text and images.*
Skip the jarred variety and make your own smooth and creamy Nacho Cheese Sauce at home in minutes! Serve it with tortilla chips for a snack that will remind of you of concession stand nachos.
Looking for more easy dip recipes? Try my Easy Queso Verde and Creamy Tomatillo Avocado Salsa.
If you’ve never demolished a pile of tortilla chips smothered in warm, melted nacho cheese sauce at the ballpark or dipped a tortilla chip (or 10) into this velvetty goodness late at night, you’re just plain missing out.
For my fellow nacho cheese lovers out there, I have some good news. It is SO easy to make at home. And, once you try it, you’re not going to want to buy a jar of store-bought nacho cheese sauce again.
This easy homemade Nacho Cheese Sauce takes about 10 minutes to make, from start to finish, and it reheats perfectly. It’s a great make-ahead snack for parties or make a batch of my Super Nachos for an easy dinner or a game day gathering. Or, be like me and keep it in the fridge for snacking any old time the craving strikes.
Table of contents* Nacho Cheese Sauce vs. Queso * Ingredient Notes * How to Make Nacho Cheese Sauce * Tips for the Best Nacho Cheese Sauce * Serving Suggestions * Storage and Reheating Tips Nacho Cheese Sauce vs. QuesoWhile nacho cheese sauce and queso are both creamy, cheese-based dips, there are some important differences between them.
Nacho Cheese Sauce: Recipes for nacho cheese sauce (including this one) usually contain some type of milk and at least a little processed cheese, giving it a distinctive creamy and tangy flavor. It’s associated with American/Tex-Mex cuisine, and served at sporting events, movie theaters, and fast food chains (hello Taco Bell).
Tex-Mex Style Queso: If you’ve been to enough game day parties, you’ve probably encountered this dip made with melted processed cheese and Ro-Tel tomatoes. Meaty versions will have a little ground beef or sausage added. While Tex-Mex in origin, this queso is a Super Bowl party mainstay all across the U.S.
Tradional Mexican Queso: These recipes contain natural cheeses like cheddar, Monterey Jack, or asadero cheese, combined with various spices, aromatics, and sometimes tomatoes or peppers. Traditional queso is deeply rooted in Mexican cuisine and is commonly served as a dip with tortilla chips or as a topping for dishes like nachos, tacos, or enchiladas.
Ingredient Notes Evaporated milk: For nacho cheese sauce that will reheat to a perfect creamy consistency, I recommend using evaporated milk. If you substitute regular milk, you may notice a slightly grainy consistency when the sauce is reheated. * Cornstarch: Works as a thickening agent for the sauce. Using cornstarch instead of flour makes this a naturally gluten-free snack! * Seasoning: A little onion powder and salt. * Cheese: After trying different combinations I’ve settled upon using mostly shredded sharp cheddar cheese with a small amount of cubed Velveeta. Just a small amount of processed American cheese is enough to add that classic flavor and it melts exceptionally well. See my tips below for substitutions if you want to skip the Velveeta. * Hot sauce:* I highly recommend adding some hot sauce for flavor and a little kick. You can easily control the spice level by adding a little at a time and tasting as you go. We love the flavor of Cholula Chipotle Hot Sauce– hands down a family favorite.
How to Make Nacho Cheese Sauce1. Whisk the cornstarch and onion powder into the evaporated milk in a saucepan over low heat. 2. Add the cubed processed cheese and increase the heat to medium. 3. Add the shredded cheese and cook, stirring frequently with a wooden spoon, until the mixture is hot but not boiling. Reduce the heat to low and continue to cook until the cheese has melted and the mixture is smooth and thickened.
Tips for the Best Nacho Cheese SauceUse freshly shredded cheese. Packaged pre-shredded cheeses contain additives that make them not melt as well. For a slightly different flavor, try substituting the cheddar or Velveeta (or both!) with another type of cheese. A combination of cheddar and Monterey Jack or pepper Jack is delicious.
Measure shredded cheese properly. Place it in a dry measure and press it down to compact it. Add as much as needed so it is level with the top of the cup.
Season carefully. Taste and add additional salt, only if needed. Since nacho cheese sauce is typically served with salty tortilla chips, I find the amount called for in the recipe is plenty. Be sure to taste it before seasoning it any further.
Kick it up. For more flavor and a mild kick, add hot sauce and stir it into the warm cheese sauce, off the heat. I add about 1 tablespoon or more and it doesn’t add much heat, just a kick and some great flavor. Add even more and a drizzle on top for spicy nacho cheese sauce.
Serving Suggestions Classic Ballpark Nachos: Pour a generous amount of the warm sauce over a pile of tortilla chips and top it with jalapeno rings for nachos just like you get at a concession stand. For a more deluxe nacho experience, try my Super Nachos. * Nacho Cheese Dip: After the sauce is taken off the heat, the sauce will thicken to a perfect dipping consistency as it rests. Serve it with tortilla chips, Fritos scoops, and assorted veggies like cauliflower florets and carrots, for dipping. If after resting a skin forms on the surface of the dip, just give it a stir. * Soft Pretzel Dip: Serve the cheese sauce alongside soft pretzels for a savory and satisfying snack. * Condiment:* Drizzle it over Easy Ground Beef Tacos or place a small bowl of the sauce on a platter with Baked Chicken Taquitos for dipping.
Storage and Reheating TipsTransfer the sauce to an airtight container and refrigerate for up to a week. Nacho Cheese Sauce reheats beautifully in the microwave to a perfect consistency. Heat it in 10 to 20 second increments, stirring in between, until it’s warm and creamy.
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PrintNacho Cheese SauceSkip the jarred variety and make your own smooth and creamy Nacho Cheese Sauce at home in minutes! Serve it with tortilla chips for a snack that will remind of you of concession stand nachos.Course Appetizer, Condiment, SaucesCuisine American, Tex MexPrep Time 5 minutes minutesCook Time 5 minutes minutesTotal Time 10 minutes minutesServings 8Calories 164kcalAuthor Valerie BrunmeierIngredients 12 ounce can evaporated milk * 1 tablespoon cornstarch * ½ teaspoon onion powder * ¼ teaspoon salt or to taste * 6 ounces sharp cheddar cheese shredded (1 ½ cups packed) * 2 ounces Velveeta cut into small pieces (see note below) * 1 to 2 teaspoons hot sauce or to taste, optional (I recommend Chipotle Cholula) Instructions Add the evaporated milk to a large saucepan and place over LOW heat. Whisk in the cornstarch until completely dissolved. Add the onion powder and salt and whisk to combine. Add the cheese and increase the heat to MEDIUM. Cook, stirring frequently with a wooden spoon, until the mixture is hot but not boiling, then reduce the heat to LOW and continue to cook, stirring frequently, until the cheese has melted and the mixture is smooth and thickened. Remove from the heat. * For more flavor and a mild kick, add hot sauce and stir it into the warm cheese sauce, off the heat. I add about 1 tablespoon or more. It doesn’t add much heat, just a kick and some great flavor. Taste and add additional salt, only if needed. Since it’s typically served with salty tortilla chips, I find this is enough salt. * Once cooled, transfer to an airtight container and refrigerate for up to 1 week. This stuff reheats great! Can be made well in advance and reheated, as needed for nachos or dip. * For nachos: Pour over nachos while hot and the consistency is sauce-like. * For a dip: As the sauce begins to cool, it will thicken more and work well for a dip. Just whisk it occasionally if a skin forms on the surface. * To reheat: Place in the microwave, covered with a paper towel, and cook in 20 second increments, stirring in between, just until warmed through. Or, reheat it in a small saucepan over LOW heat on the stove. The sauce will loosen up when you reheat it. NotesThis recipe yields approximately 2 cups.If you’d prefer not to use processed cheese, you can omit it and substitute Monterey Jack, pepper Jack, or additional cheddar. Just be sure to use a total of 8 ounces of cheese. If using all shredded cheese, it should measure 2 cups (packed).To measure shredded cheese properly, place it in a dry measure and press it down to compact it. Add as much as needed so it is level with the top of the cup.NutritionServing: 2ounces | Calories: 164kcal | Carbohydrates: 7g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 383mg | Potassium: 172mg | Fiber: 0.03g | Sugar: 5g | Vitamin A: 385IU | Vitamin C: 1mg | Calcium: 303mg | Iron: 0.1mgMore Cheesy Dips Cheesy Bean Dip Slow Cooker Green Chile Chicken Queso Slow Cooker Chicken Enchilada Dip Cheesy Hot Crab Dip
Dress up boxed long grain and wild rice with fresh broccoli and shredded cheese to create this easy Broccoli Cheese Rice. A quick side dish for a busy weeknight that’s both kid and adult-friendly!
This recipe is so easy that I had to consider whether I should even share it with you all. Then I decided that is precisely why I should share it with you! I have to constantly remind myself that it’s okay to rely on quick and easy recipes like this when I’m planning my weekly menus.
The majority of my side dishes are made from scratch, but I keep my pantry stocked with packaged rice mixes for those nights when easy cooking is a must. I love that I can just grab a box or two at the last minute and super-charge it with whatever I happen to have on hand. This time it was fresh broccoli and shredded cheese.
Broccoli Cheese Rice goes well with so many entrees – chicken, steak, pork, and seafood. It’s also a delicious way to sneak some veggies in on your kids. They won’t know what hit ’em.
Ingredient Notes Long grain and wild rice: For this recipe you can use any packaged long grain and wild rice that you prefer. I love Farmhouse brand but good old Uncle Ben’s will do just fine. Each brand can be a slightly different size but two boxes that are in the 4- to 6-ounce range will work. You’ll also need the seasoning packet from the boxes and the amounts of water and butter listed to prepare the rice. * Broccoli: I prefer using fresh broccoli florets, cut small, for the best result. * Cheese:* A combination of shredded sharp cheddar cheese and Monterey Jack cheese.
How to Make Broccoli Cheese Rice1. Prepare the rice: Follow the directions on the box to prepare two boxes of rice with the water, butter, and both seasoning packets. 2. Add broccoli and cook: Bring the mixture to a boil and then toss in the roughly chopped broccoli florets. Bring the mixture to a boil again, then reduce the heat, cover the pan, and cook for about 20 minutes, or the time stated on the package. 3. Add the cheese: Stir the broccoli and rice to fluff it up a bit and add the shredded cheese. 4. Finish and serve: Remove from the heat and stir until the cheese melts into the rice.
If you’re watching your sodium intake, just use one of the seasoning packets or adjust the amount down as much as you’d like.
More Rice Recipes You’ll Love* Wild Rice Pilaf with Cranberries and Pecans * Almond Rice Pilaf * Restaurant Style Mexican Rice * Cilantro Lime Rice * Jambalaya Rice * Browse my collection of side dish recipes for more ideas!
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PrintBroccoli Cheese RiceDress up boxed long grain and wild rice with fresh broccoli and shredded cheese to create this easy Broccoli Cheese Rice. A quick side dish for a busy weeknight that's both kid and adult-friendly!Course Side DishCuisine AmericanPrep Time 5 minutes minutesCook Time 25 minutes minutesTotal Time 30 minutes minutesServings 4 to 6Calories 386kcalAuthor Valerie BrunmeierIngredients 2 tablespoons butter * 2 ⅔ cup water or as indicated on the box of rice * 2 boxes long grain and wild rice with seasoning packet (4- to 6-ounces each) * 1 large or 2 small broccoli crowns coarsely chopped (2 heaping cups) * 1 cup shredded cheese I use a combination of sharp cheddar and Monterey Jack Instructions In a large skillet with a lid, combine the butter, water (use the amount indicated on your package for 2 boxes), both boxes of rice, and both seasoning packets (see note below). Bring the mixture to a boil over HIGH heat. As soon as it reaches a boil, add the broccoli, reduce the heat to LOW, cover, and simmer for 20 minutes or the time indicated on the package. * Remove the cover and stir in the cheese. Remove from the heat and stir until the cheese has melted and it is well combined. NotesIf you’re watching your sodium intake, use just one of the seasoning packets or adjust the amount down as much as you’d like.NutritionCalories: 386kcal | Carbohydrates: 54g | Protein: 15g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 939mg | Potassium: 503mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1337IU | Vitamin C: 136mg | Calcium: 241mg | Iron: 1mgMore Ideas Chicken Broccoli Rice Bake Spanish Rice with Ground Beef Broccoli Cheese Stuffed Chicken Breast Bacon and Egg Fried Rice This post was originally published April 27, 2015. It has been updated with new text and images.
These Slow Cooker Chicken Enchiladas are a fun twist on the classic dish. Layers of tortillas, a creamy chicken filling, melted cheese, and zesty enchilada sauce cook together to create this stacked enchilada casserole.
Love enchiladas? You’ll want to try my Shredded Beef Enchiladas and Sour Cream Chicken Enchiladas too!
You might not immediately think of reaching for your slow cooker when you want enchiladas on the menu. But, with this recipe, you can get that classic enchilada flavor with simple ingredients and a just little bit of prep.
Chicken enchiladas have always been a family favorite so I was determined to find a way to make them in my slow cooker. I combined the ease of rotisserie chicken with a semi-homemade enchilada sauce to create seriously yummy casserole-style enchiladas that are slow cooked to tender, cheesy perfection.
This is one of the recipes from my cookbook, The Foolproof Family Slow Cooker, that has remained one of my favorites.
Table of contents Ingredient Notes * For The Easy Enchilada Sauce * How to Make the Chicken Filling * How to Asssemble the Chicken Enchiladas * Variations * Storage Tips * Serving Suggestions Ingredient Notes Chicken filling: Shredded rotisserie chicken breast, sour cream, Monterey Jack cheese, a can of diced green chiles, salt, and pepper. * Enchilada sauce: This sauce recipe turns a can of red enchilada sauce into a sauce that tastes homemade. My favorite store-bought sauce is Hatch Mild Red Enchilada Sauce. You’ll also need a little oil, all-purpose flour, low-sodium beef broth, and ground cumin. * Tortillas: After a ton of testing, I found the very best tortillas to use for slow cooker enchiladas are the 50/50 blend tortillas made with both corn and flour or wheat. They are more sturdy than flour tortillas but don’t break down as much in the slow cooker as corn tortillas would. The best of both worlds! * For the layers: The enchiladas are layered with shredded sharp cheddar cheese, Monterey Jack cheese, and thinly sliced green onion.
For The Easy Enchilada Sauce1. Make the roux. Heat the oil in a medium saucepan over low heat,whisk in the flour and cook, whisking constantly, for a minute or two until the mixture is just beginning to turn golden brown. 2. Add the remaining ingredients. Whisk in the broth, enchilada sauce, cumin, salt and pepper. Increase the heat to bring the mixture to a boil. Reduce the heat and simmer, whisking now and then, until thickened. Remove the pan from the heat. Reserve and set aside 1 cup of the sauce and keep the remaining sauce in the pan.
How to Make the Chicken Filling1. Add the chicken, sour cream, Monterey Jack cheese and diced green chiles to a large bowl. Season the mixture with the salt and pepper. 2. Stir until well combined.
How to Asssemble the Chicken Enchiladas1. The tortilla layer. Place two tortillas side by side on the bottom of a greased slow cooker. Slice another tortilla in half and place the halves over the two tortillas to cover the empty spaces. 2. The chicken filling layer. Spread one-third of the chicken mixture evenly over the top and sprinkle with one-quarter of the green onions, ½ cup of shredded cheese and one-third of the sauce remaining in the saucepan (save the reserved 1 cup for later). 3. Finish layering. Repeat this process in the same order to create two more layers. Then, top the enchiladas with the three remaining tortillas (in same manner as above). Pour the reserved enchilada sauce over the top and smooth it out with the back of a spoon to cover the tortillas. 4. Sprinkle with cheese and cook. Cover and cook on low for 3 to 4 hours. Sprinkle with the remaining green onions and let the casserole rest for 15 to 20 minutes before serving
VariationsGreen Enchilada Sauce: You can substitute a can of green enchilada sauce for the red, if you’d like. I do this for my Green Chile Chicken Smothered Burritos and it’s wonderful!
Homemade Enchilada Sauce: Make your own Red Enchilada Sauce in advance and use it for this recipe.
Ground Beef: Substitute cooked ground beef seasoned with a little Homemade Taco Seasoning Mix for the shredded chicken.
Storage TipsPackage the leftovers in an airtight container and refrigerate for up to 4 days. For longer storage, this recipe can be frozen for up to 2 to 3 months. Slow Cooker Chicken Enchiladas reheat very well in the microwave. Great for an easy lunch the next day!
Serving SuggestionsYou can slice the enchiladas neatly with a knife or just scoop out individual servings with a large spoon. Complete your meal with any of these Mexican-inspired recipes.
- Rice: Salsa Rice, Restaurant Style Mexican Rice, or Cilantro Lime Rice.
- Beans: Instant Pot Mexican Pinto Beans or warm a can of drained black beans or pinto beans to make it so easy!
- Guacamole: Chipotle Guacamole (copycat recipe), Corn Guacamole, or Fully Loaded Guacamole.
- Salsa: Blender Salsa or Roasted Tomatillo Salsa.
- Toppings: Sliced black olives, diced avocado, chopped tomato, and cilantro are some of our favorite toppings for enchiladas.
- For serving: Set out sour cream, hot sauce, and tortilla chips when serving.
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PrintSlow Cooker Chicken EnchiladasThese Slow Cooker Chicken Enchiladas are a fun twist on the classic dish. Layers of tortillas, a creamy chicken filling, melted cheese, and zesty enchilada sauce cook together to create this stacked enchilada casserole.Course Main CourseCuisine MexicanPrep Time 20 minutes minutesCook Time 4 hours hoursResting Time 15 minutes minutesServings 8Calories 441kcalAuthor Valerie BrunmeierEquipment 6-quart slow cooker IngredientsEasy Red Enchilada Sauce 2 tablespoons vegetable oil * 3 tablespoons all-purpose flour * 1 cup low sodium beef broth * 15 ounce can red enchilada sauce use Hatch brand if you can find it * 1 teaspoon ground cumin * ¼ teaspoon salt * Freshly ground black pepper to taste Enchilada Filling 4 cups shredded rotisserie chicken breast skin removed * ¾ cup sour cream * 1 cup shredded Monterey Jack cheese * 4 ounce can diced green chiles drained * ½ teaspoon salt * Freshly ground black pepper to taste For the Layers 12 6-inch 50/50 blend corn and flour tortillas like La Tortilla Factory or another brand * 6 green onions thinly sliced * 2 ½ cups shredded cheese divided (a combination of sharp cheddar and Monterey Jack) Optional Toppings Sliced black olives, cilantro, avocado, diced tomatoes, hot sauce InstructionsMake the Easy Enchilada Sauce Heat the oil in a medium saucepan over LOW heat. Whisk in the flour and cook, whisking constantly, for a minute or two until the mixture is just beginning to turn golden brown. Whisk in the broth, enchilada sauce, cumin, salt and pepper. Increase the heat to MEDIUM-HIGH and bring the mixture to a boil. Reduce the heat enough to keep the mixture at a low simmer, and whisk lightly until thickened. Remove the pan from the heat. Reserve and set aside 1 cup of the sauce and keep the remaining sauce in the pan. Make the Filling In a large mixing bowl, combine the chicken, sour cream, Monterey Jack cheese and diced green chiles. Season the mixture with the salt and pepper and set aside. Assemble the Enchiladas Coat the insert of a 6-quart slow cooker with nonstick cooking spray. * Place two tortillas side by side on the bottom of the slow cooker. Slice another tortilla in half and place the halves over the two tortillas to cover the empty spaces. Spread one-third of the filling evenly over the top and sprinkle with one-quarter of the green onions, ½ cup of shredded cheese and one-third of the sauce remaining in the saucepan (save the reserved 1 cup for later). Repeat this process in the same order to create two more layers. Finish by topping the enchiladas with the three remaining tortillas (in same manner as above). Pour the reserved 1 cup of enchilada sauce over the top and smooth it out with the back of a spoon to cover the tortillas. Sprinkle with the remaining cheese. * Cover and cook on LOW for 3 to 4 hours. Turn the slow cooker off, remove the cover and sprinkle with the remaining green onions. Let the casserole rest for 15 to 20 minutes before serving. * Slice or scoop individual servings and garnish them with your toppings of choice. NotesStorage: Package the leftovers in an airtight container and refrigerate for up to 4 days. For longer storage, this recipe can be frozen for up to 2 to 3 months. Slow Cooker Chicken Enchiladas reheat very well in the microwave. Great for an easy lunch the next day!NutritionCalories: 441kcal | Carbohydrates: 27g | Protein: 38g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 112mg | Sodium: 1172mg | Potassium: 425mg | Fiber: 4g | Sugar: 5g | Vitamin A: 960IU | Vitamin C: 8mg | Calcium: 360mg | Iron: 2mgMore Slow Cooker Recipes Crock Pot Chile Verde Crock-Pot Chicken Tacos Slow Cooker Green Chile Beef Slow Cooker Shredded Mexican Pork with Beans
Thin-sliced chicken with a luscious lemon cream sauce served over basil Parmesan pasta. This creamy Lemon Chicken and Pasta is simply elegant but easy enough to make any night of the week.
Serve this chicken with Sautéed Green Beans or a Simple Italian Salad for a delicious meal.
I’m in love with this chicken dish, friends.
Maybe it’s because this is the meal I prepared for my group here on Valentine’s Day when love was in the air! But honestly, it’s the heavenly lemon cream sauce that has won my heart. It’s bright, fresh, and creamy all at the same time and it has a bit of a kick from the addition of red pepper flakes. It is fabulous drizzled over the simply sautéed chicken and pasta.
I really hope you to try this recipe. It is pure, simple, deliciousness.
Ingredient Notes Thin-sliced chicken: Starting with boneless chicken breasts that are about 1/2-inch thick ensures they will cook evenly and quickly and won’t dry out. See below for my tips. * Seasoning: The chicken is seasoned with a little salt and freshly ground black pepper. * Lemon cream sauce: You’ll need a fresh, crisp, bright white wine like Pinot Grigio or Sauvignon Blanc. You’ll also need low-sodium chicken broth, diced shallots, minced garlic, the juice from a good-sized lemon, and red pepper flakes. The sauce is finished off with a little butter and cream. * Produce: Finely diced shallots, minced garlic, and chopped fresh basil. * Pasta: I love bucatini pasta for this recipe. It’s thicker than spaghetti and has a tiny hole that runs all the way through the center. It works really well with creamy sauces that will coat both the outside and the hollow center of the noodles. Spaghetti, linguine, or angel hair will also work well. * Cheese:* Finely shredded Parmesan cheese
Thin-Sliced Chicken Breast TipsTo make it easy, pick up boneless, skinless chicken breasts labeled “thin-sliced” from the store. They may still be a bit too thick, so to fix that, place the chicken on a cutting board, cover with a piece of plastic wrap, and use the smooth side of a meat mallet to lightly pound the surface to the desired thickness.
The other option is to purchase regular boneless breasts and use a sharp knife to slice them right through the middle. They will likely need to be pounded a bit thinner as described above after they are sliced.
How to Make Lemon Chicken and Pasta1. Sear the chicken. Season the chicken with a little salt and pepper. Heat the olive oil in a large oven-safe skillet and sear the chicke for 2 to 3 minutes per side, until nicely browned. Transfer the browned chicken to a plate or large piece of foil to rest. Do this in batches, if necessary, to avoid over-crowding the skillet. 2. Reduce the wine. Cook the shallots and garlic briefly, then add the white wine and use a spoon to scrape up any browned bits from the bottom of the skillet. as the wine comes to a simmer. Allow the wine to simmer at a low boil until slightly reduced. 3. Reduce further. Add the chicken broth, lemon juice, and red pepper flakes and bring the sauce to a low boil. Allow it to simmer for about 10 to 15 minutes until thickened and reduced. 4. Finish with butter and cream and bake. Remove the skillet from the heat and stir in the butter and heavy cream. Return the browned chicken to the skillet with the sauce and transfer the skillet to a preheated 375 degree F oven for 8 to 10 minutes or until the chicken is completely cooked through.
- Add the Parmesan. Cook and drain the pasta, reserving some of the pasta water. Then, add the Parmesan cheese.
- Add the basil and reserved pasta water. Add just enough of the reserved pasta water to moisten the pasta and toss well to combine.
FAQ and Valerie’s TipsMy sauce isn’t thickening, should I add cornstarch? If you follow the directions to reduce the wine and then reduce a second time after adding the broth and lemon juice, you should not need to add any cornstarch. As the sauce cooks down, it will a naturally thicken up a bit and thicken even further after the butter and cream is added. This is not intended to be super thick sauce, but it will have some nice body to it.
Can you freeze Lemon Chicken and Pasta? You can, however, you should be aware that when you freeze a sauce that has a high dairy content, there is a chance it can separate a bit when reheated. If you want to freeze it, be sure it has completely cooled. It should last for up to 2 to 3 months if frozen in a freezer-safe, airtight container. Thaw it safely in the refrigerator before gently reheating on the stove with a splash of water or chicken broth to loosen the sauce.
Can I use chicken thighs? I think the flavor of chicken breast meat works best with the lemon sauce. But, you can use boneless chicken thighs, if you’d like.
More Chicken Pasta Recipes You’ll Love* One-Pot Lemon Chicken and Orzo * Tuscan Chicken Pasta * Chicken Pesto Pasta * Chicken and Spinach Skillet Pasta * Chicken Parmesan Pasta * Browse my entire collection of pasta recipes for more ideas!
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PrintCreamy Lemon Chicken and PastaThin-sliced chicken with a luscious lemon cream sauce served over basil Parmesan pasta. This creamy Lemon Chicken and Pasta is simply elegant but easy enough to make any night of the week.Course Main CourseCuisine American, ItalianPrep Time 30 minutes minutesCook Time 10 minutes minutesTotal Time 40 minutes minutesServings 6Calories 548kcalAuthor Valerie BrunmeierIngredients 12 ounces uncooked dry pasta like bucatini, spaghetti, linguine, or angel hair * 6 thin-sliced boneless skinless chicken breasts * salt and freshly ground black pepper to taste * 3 tablespoons olive oil divided * ⅓ cup finely diced shallots * 2 teaspoons minced garlic * 1 cup dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay * 1 ½ cups low-sodium chicken broth * ¼ cup fresh lemon juice from 1 large lemon, juiced * ¼ teaspoon red pepper flakes or to taste * 2 tablespoons butter * ¼ cup heavy cream * 4 tablespoons chopped fresh basil divided * ½ cup finely shredded Parmesan cheese Instructions If necessary, cover chicken breasts with plastic wrap and use a mallet to lightly pound them until ½-inch thick. Season with salt and freshly ground black pepper on both sides. * Preheat oven to 375 degrees F. * Cook pasta according to package directions. * Meanwhile, add olive oil in a large oven-safe skillet and place over MEDIUM-HIGH. When oil is good and hot add the chicken and cook for 2 to 3 minutes per side, until nicely browned. Chicken does not need to be cooked through at this point. Transfer the browned chicken to a plate or large piece of foil to rest. Do this in batches, if necessary, to avoid over-crowding the skillet. * Reduce the heat to MEDIUM, add the shallots and garlic to the skillet. Cook, stirring, for a minute or two. Add the white wine and use a spoon to scrape up any browned bits from the bottom of the skillet as the wine comes to a simmer. Allow wine to simmer at a low boil for 3 to 4 minutes until slightly reduced. Add the chicken broth, lemon juice, and red pepper flakes. Increase heat to MEDIUM-HIGH and bring sauce to a low boil. Allow to simmer for about 10 to 15 minutes until thickened and reduced. * Remove the skillet from the heat and add the butter and stir until completely melted. Add the heavy cream and stir to combine. Transfer the browned chicken to the skillet and drizzle the sauce over the top. Transfer the skillet in the oven for 8 to 10 minutes or until the chicken is completely cooked through. Remove from oven and top with 2 tablespoons chopped basil. * Drain pasta, reserving ½ cup pasta water. Place pasta in a large bowl and add cheese and remaining basil and toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken and and spoonful of sauce. NutritionCalories: 548kcal | Carbohydrates: 45g | Protein: 35g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 101mg | Sodium: 326mg | Potassium: 649mg | Fiber: 1g | Sugar: 2g | Vitamin A: 455IU | Vitamin C: 5.9mg | Calcium: 133mg | Iron: 1.5mgMore Ideas Shrimp and Spinach Pasta White Chicken Lasagna Skillet Chicken Parmesan Easy Tomato Cream Sauce This post was originally published on February 18, 2019. It has been udpated with new text and images.
This Lemon Poppy Seed Bread will satisfy your most intense lemon cravings. Greek yogurt adds richness and fabulous texture and it’s finished with a tart-sweet lemon glaze.
For more lemony treats, try my Easy Lemon Bars and Lemon Zucchini Coffee Cake.
I’ve been craving citrus like nobody’s business. It’s light, bright, and a wonderful way to perk up a cold, dreary day. That was the motivation behind this recipe and the result was spot-on perfection. This Lemon Poppy Seed Bread has been on my list of baking favorites for years.
It’s a tender, moist loaf full of bright lemon flavor and draped in a sweet-tart icing. Poppy seeds add just a tiny bit of texture. It contains no butter but gets plenty of richness from 2% plain Greek yogurt.
Table of contents Ingredient Notes * How to Make Lemon Poppy Seed Bread * Valerie’s Quick Bread Tips * Storage Tips * More Quick Bread Recipes You’ll Love Ingredient Notes Dry ingredients: All-purpose flour, granulated sugar, baking powder, salt, and poppy seeds. * Wet ingredients: 2% plain Greek yogurt, granulated sugar, eggs, vegetable oil, the juice and zest from a lemon, and pure vanilla extract. I always use Meyer lemons for baking when they’re available. They are super juicy and slightly sweeter than regular lemons. * Glaze: Powdered sugar and fresh lemon juice.
How to Make Lemon Poppy Seed Bread1. Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. 2. Combine the wet ingredients. In a large bowl with an electric mixer, beat the wet ingredients until well combined. Add the dry ingredients to the wet ingredients, all at once, and use a wooden spoon to mix just until combined. 3. Finish the batter. Stir in the poppy seeds The batter will be silky but quite thin. 4. Bake. Pour the battr into a greased 9-inch loaf pan and bake it in a preheated 350 degree F oven for 45 to 55 minutes, until a toothpick inserted in the center of the loaf comes out clean.
- Cool. Remove the bread from the oven and allow it to cool in the pan for about 15 minutes. Then, remove the bread from the pan and allow it to cool completely before icing.
- Ice. Using a whisk, combine the powered sugar with enough lemon juice so that the icing pours off the tip of a spoon. Drizzle the icing over the top of the cooled bread.
Valerie’s Quick Bread TipsMeasuring Flour: It’s important to use proper measuring techniques, because too much flour can result in a dense, dry quick bread. Spoon the flour into the measuring cup until it’s heaping full, then run a butter knife across the top to level it off, allowing the excess flour to fall back into the container.
Don’t Overmix: Overmixing can lead to a tough texture in your quick bread. Mix the batter until the ingredients are just combined.
Add Moisture: Adding ingredients like yogurt and sour cream ensure your Lemon Poppy Seed Bread will be moist. You can substitute sour cream for all or part of the yogurt in this recipe and still have a wonderful result.
Test for Doneness: Use a toothpick or cake tester to check for doneness. Insert it into the center of the bread and if it comes out clean or with just a few crumbs clinging to it, your quick bread is done.
Cool Properly: Allowing the Lemon Poppy Seed Bread to cool in the pan for about 15 minutes will make it sturdier and easier to remove from the pan. Cool the bread completely before icing, otherwise the icing will just roll off the warm bread.
Storage Tips Room Temperature: Enclose the bread in foil or place it in an airtight container and store at room temperature for 2 to 3 days. * Refrigerate: For longer storage, I recommend transferring the container to the refrigerator. If wrapped and chilled, it will stay fresh and tasty for up to a week. * Freeze:* Wrap individual slices in plastic wrap and place them in a freezer-safe plastic storage bag. Press out as much air as possible, seal the bag, and freeze for up to 3 months. Thaw the bread at room temperature.
More Quick Bread Recipes You’ll Love* Carrot Zucchini Bread * Apple Fritter Bread * Strawberry Banana Bread * Cinnamon Swirl Bread * Browse my collection of muffin and quick bread recipes for more ideas!
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PrintLemon Poppy Seed BreadThis Lemon Poppy Seed Bread will satisfy your most intense lemon cravings. Greek yogurt adds richness and fabulous texture and it's finished with a tart-sweet lemon glaze.Course Cake, DessertCuisine AmericanPrep Time 10 minutes minutesCook Time 55 minutes minutesTotal Time 1 hour hour 5 minutes minutesServings 10Calories 327kcalAuthor Valerie BrunmeierIngredients 1 ½ cups all purpose flour * 2 teaspoons baking powder * ½ teaspoon salt * 1 ¼ cups sugar * 1 cup 2% plain Greek yogurt * ½ cup vegetable oil * 3 large eggs * 1 large lemon zested and cut in half * ½ teaspoon pure vanilla extract * 2 tablespoons poppy seeds * ½ cup powdered sugar Instructions Preheat oven to 350 degrees F. Coat an 9-inch loaf pan generously with nonstick cooking spray. * In a medium mixing bowl, combine the flour, baking powder, and salt and set aside. * In a large mixing bowl use an electric mixer to combine the granulated sugar, yogurt, oil, eggs, the juice from half of the lemon (reserve remaining half for later), all of the lemon zest and the vanilla extract. Mix until well combined. Use a wooden spoon to stir in dry mixture, just until combined. Stir in the poppy seeds last and mix until incorporated throughout the batter. * Transfer batter to prepared loaf pan and bake in the preheated oven for 45 to 55 minutes, or until toothpick inserted in center of bread comes out clean. Remove from the oven and allow to cool in the pan for 15 minutes. Use a knife to around the edges of the loaf pan to loosen the bread and then turn out the loaf onto a plate. Allow to cool completely before drizzling with the lemon glaze. Lemon Glaze Combine the powdered sugar and juice from as much of the remaining half of lemon (2 to 3 tablespoons) to reach the desired drizzling consistency. Drizzle over the completely cooled bread. VideoNotesStoring at Room Temperature: Enclose the bread in foil or place it in an airtight container and store at room temperature for 2 to 3 days.Refrigerate: For longer storage, I recommend transferring the container to the refrigerator. If wrapped and chilled, it will stay fresh and tasty for up to a week.Freeze: Wrap individual slices in plastic wrap and place them in a freezer-safe plastic storage bag. Press out as much air as possible, seal the bag, and freeze for up to 3 months. Thaw the bread at room temperature.NutritionServing: 1slice | Calories: 327kcal | Carbohydrates: 48g | Protein: 6g | Fat: 13g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 144mg | Potassium: 176mg | Fiber: 1g | Sugar: 32g | Vitamin A: 74IU | Vitamin C: 6mg | Calcium: 96mg | Iron: 1mgMore Lemon Recipes Lemon Almond Poppy Seed Muffins Lemon Blueberry Cheesecake Bars Lemon Raspberry Bundt Cake Lemon Tart This post was originally published on January 16, 2016. It has been updated with new text and images.*
Transform leftover ham into this crave-worthy Ham Salad that’s loaded with flavor! This recipe combines smoky ham with crisp vegetables and a creamy dressing for an easy party snack or post-holiday sandwiches.
This recipe is an excellent way to use leftover Easter or Christmas ham. Looking for more sandwich recipes? Classic Chicken Salad and Curry Chicken Salad are easy, delicious choices!
Egg Salad on steroids. This is how I feel about Ham Salad.
It’s basically a kicked up, meaty version of egg salad with a little sweet pickle relish thrown in for good measure. The blend of smoky, sweet, salty, and tangy flavors is impossible to resist.
I can’t decide if I like it more as a cracker spread for a tasty party snack or stuffed in Hawaiian rolls for an easy meal. Full disclosure, if a bowl of Ham Salad is in our fridge, we find ourselves snacking on it at all hours of the day and night. Especially at night!
Ingredient Notes Ham: If you are using leftover cooked ham that has a sweet glaze, it’s best to give the meat a rinse under cool water and pat it dry before proceeding with the recipe. If ham isn’t on the menu, pick up a vacuum sealed boneless ham steak in the meat department. They are just the right size and available all year long. * Vegetables: Onion and celery are classic choices for ham salad. I also add a little red bell pepper for great flavor and a pop of color. * Hard-boiled eggs: I always use my method for easy to peel hard-boiled eggs for this recipe and others like my Bacon Horseradish Deviled Eggs and Old Fashioned Potato Salad. * Ham salad dressing: The yummy, creamy dressing consists of mayonnaise, sweet pickle relish, yellow mustard, fresh Italian parsley, freshly ground black pepper. * Optional for serving: Ham Salad makes a great party snack spread on crackers, like Saltine or Ritz. To serve as sandwiches, it’s excellent on Hawaiian rolls or slider buns with pickles*.
How to Make Ham Salad1. Mince the ham. Place the diced ham in a food processor and pulse until minced but stop short of making it paste-like. Transfer the ham to a large mixing bowl. 2. Mince the veggies. Add the coarsely chopped celery, onion, and red bell pepper to the food processor and process it just until minced. 3. Combine. Add to the bowl with the ham along with a diced hard-boiled egg and toss the mixture to combine it well. 4. Toss with the dressing. In a small bowl combine the mayonnaise, sweet pickle relish, yellow mustard, parsley, and pepper to taste. Pour over the ham mixture and toss to incorporate dressing throughout.
Tips for the Best Ham SaladPickle relish: We love the sweet tang from sweet pickle relish but you can substitute dill pickle relish, if you’d like.
Texture: Using a food processor makes it easy to achieve the texture of a ham salad spread. If you’d prefer ham salad with more texture, just finely dice the ham and vegetables with a knife for a chunkier consistency.
Seasoning: Taste and season with salt, only if you think it needs it. Ham is quite salty so it’s likely it won’t need any salt.
Chill before serving: Allow the ham salad to chill in the refrigerator for at least an hour before serving. The flavor of the salad improves with time and it will stay fresh and delicious for several days if stored in an airtight container.
More Leftover Ham Recipes* Slow Cooker Split Pea Soup * Easy Ham and Cheese Stuffed Crescents * Slow Cooker Ham and Bean Soup * Baked Beans from Scratch * White Bean and Ham Soup
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PrintHam SaladTransform leftover ham into this crave-worthy Ham Salad that's loaded with flavor! This recipe combines smoky ham with crisp vegetables and a creamy dressing for an easy party snack or post-holiday sandwiches.Course Appetizer, Main Course, SandwichesCuisine AmericanPrep Time 10 minutes minutesTotal Time 10 minutes minutesServings 6Calories 305kcalAuthor Valerie BrunmeierIngredients 1 pound fully cooked ham (leftover ham or a ham steak) diced ½-inch dice (about 2 ½ cups diced) * ¼ cup white or yellow onion roughly chopped * ¼ cup red bell pepper roughly chopped * 1 rib celery roughly chopped * 1 large hard-boiled egg finely diced * ¾ cup mayonnaise * 1 tablespoon sweet pickle relish or more to taste * 1 teaspoon yellow mustard * 1 tablespoon fresh parsley minced * Freshly ground black pepper to taste * Salt to taste, and only if needed Optional for Serving Hawaiian slider buns, pickles, Saltine crackers, or water crackers Instructions Place the diced ham in a food processor and pulse until minced (but not to a paste). Transfer to a large mixing bowl. Add the coarsely chopped onion, red bell pepper, and celery to the food processor and process until minced. Add to the bowl with the ham. Add the diced egg and toss the mixture to combine it well. Set aside. * In a small bowl combine the mayonnaise, sweet pickle relish, yellow mustard, parsley, and pepper to taste. Pour over the ham mixture and toss to incorporate dressing throughout. Taste and season with salt, only if you think it needs it. Ham is quite salty so it’s likely it won’t need any salt. * Allow the ham salad to chill in the refrigerator for at least an hour before serving. The flavor of the salad improves with time and it will stay fresh and delicious for several days if stored in an airtight container. * Serve on Hawaiaan slider rolls with mayo, bread and butter pickles, and lettuce. Also delicious on crackers (Saltines or Ritz). NutritionCalories: 305kcal | Carbohydrates: 2g | Protein: 16g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 1183mg | Potassium: 308mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 373IU | Vitamin C: 34mg | Calcium: 16mg | Iron: 1mgMore Ideas Pesto Chicken Salad Napa Almond Chicken Salad (Panera Copycat) Cranberry Chicken Salad Lemon Pepper Tuna This post was originally published on April 15, 2017. It has been updated with new text and images.*
These buttery, Bourbon Glazed Carrots are the perfect side dish to spruce up any holiday or special occasion menu. They’re cooked in a skillet on the stovetop with an irresistible brown sugar-bourbon glaze.
Looking for more ideas? Try my Honey Roasted Carrots and Brussels Sprouts and Brown Sugar Dill Carrots.
There are not many things that smell better than butter, brown sugar, and bourbon simmering away on the stove. It’s a comforting, mouth-watering, appetite provoking aroma that will draw people from all of the nooks and crannies of your house into the kitchen to find out what’s cookin’.
These Bourbon Glazed Carrots are my version of a recipe from the one and only Ree Drummond, aka The Pioneer Woman. The concept is simple but the result is fabulous.
The orange juice typically used to make classic glazed carrots is swapped for bourbon in this recipe. After the bourbon reduces, it leaves behind it’s smoky-sweet essence without being overly boozy. The combination of bourbon and brown sugar are a heavenly way to enhance the flavor of carrots and bring out their natural sweetness.
While my Sheet Pan Roasted Vegetables and Sautéed Green Beans are my go-to vegetable side dishes for an average night, these buttery, brown sugar and Bourbon Glazed Carrots make a lovely holiday side dish. I’ve served them with my Dry Brine Turkey at Thanksgiving and they are outstanding paired with Roasted Beef Tenderloin at Christmas or your Easter ham.
Ingredient Notes Carrots: You’ll need a couple of pounds of carrots, peeled and sliced slightly on the diagonal into approximately 1 ½-inch pieces. * Bourbon: Any brand of bourbon whiskey you happen to have lying around will do the job (well, hello Jim Beam) . If you’re not a bourbon drinker, pick up a few of those mini airline size bottles stocked at liquor stores. It’s less expensive and you won’t be left with bourbon that you won’t drink. Or, buy a small pint-size bottle so you’ll have enough left to make my Sweet Potato Bundt Cake, Bourbon Pecan Pie, and Whiskey Balsamic Steak. * Remaining glaze ingredients: Butter, light brown sugar, salt and freshly ground black pepper. * Garnish:* Chopped fresh chives
How to Make Bourbon Glazed Carrots Brown the carrots: Sauté the carrots in melted butter until browned and just barely tender. Transfer the carrots to a dish and set aside. * Reduce the bourbon: Return the pan to the heat and add the bourbon and cook, stirring to deglaze the pan. It will reduce quite a bit and almost disappear. * Make the glaze: Add additional butter and the brown sugar to the pan and stir to combine. * Finish:* Add the browned carrots and bring the glaze to a good simmer. Reduce the heat, cover the pan, and cook for a few minutes, until the carrots are beginning to get tender. Remove the lid, season with a little salt and pepper, and cook until tender. Sprinkle the chives over the top and serve.
Tips for the Best Bourbon Glazed Carrots Prep-Ahead: While I don’t recommend making this recipe in advance, the carrots can be peeled and sliced up to 1 day ahead. Just pop them in zippered plastic storage bag and refrigerate them overnight. * Even Size Carrots: Choose carrots that are an even thickness so they will require the same amount of time to cook to a tender state. * Heavy Bottomed Pan: To get the best sear on the carrots, use a heavy bottomed pan, like a cast iron or enameled cast iron skillet. * Simmer Gently: Once you’ve combined the ingredients for the glaze, simmer it gently until it thickens slightly. Be careful not to let it boil vigorously, as this can cause the sugars to caramelize too quickly and burn. * Garnish: Sprinkle chopped fresh herbs, like chives or parsley, over the glazed carrots before serving to add a pop of color and freshness. More Side Dish Recipes You’ll Love Maple Brown Butter Mashed Sweet Potatoes * Creamy Au Gratin Potatoes * Roasted Delicata Squash * Roasted Asparagus with Balsamic and Goat Cheese * Maple Glazed Sweet Potatoes * Browse my entire collection of side dish recipes for more menu inspiration!
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PrintBourbon Glazed CarrotsThese buttery, Bourbon Glazed Carrots are the perfect side dish to spruce up any holiday or special occasion menu. They're cooked in a skillet on the stovetop with an irresistible brown sugar-bourbon glaze.Course Side DishPrep Time 5 minutes minutesCook Time 15 minutes minutesTotal Time 20 minutes minutesServings 6 to 8 servingsCalories 260kcalAuthor Valerie BrunmeierIngredients 11 or 12 carrots 2 to 2½ pounds, peeled and sliced slightly on the diagonal into 1½-inch pieces * 7 tablespoons butter divided * ½ cup bourbon whiskey I used Jim Beam * ⅓ cup light brown sugar packed * Salt and freshly ground black pepper to taste * 2 tablespoons chopped fresh chives Instructions Melt 2 tablespoons butter in a large skillet (cast iron is best) or sauté pan over HIGH heat. Add the chopped carrots before the butter begins to brown and cook for about 3 to 4 minutes, stirring occasionally, until browned. Transfer the carrots to a dish and set aside. * Return the pan to MEDIUM. Add the bourbon and cook, stirring to deglaze the pan. It will reduce quite a bit and almost disappear. Add the remaining 5 tablespoons butter to pan and the brown sugar. Stir to combine and then add browned carrots and bring to a good simmer. Reduce to LOW, cover the pan, and cook for another 3 to 5 minutes, or until the carrots are beginning to get fork tender. * Remove the lid and season with a little salt and pepper. Continue to cook until the carrots are fork tender and the glaze has thickened, 3 to 4 minutes more. Transfer to serving dish and garnish with chives. NotesStorage: Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days.NutritionCalories: 260kcal | Carbohydrates: 25g | Protein: 1g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 284mg | Potassium: 407mg | Fiber: 3g | Sugar: 19g | Vitamin A: 19135IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 0.5mgThis post was originally published on March 19, 2015. It has been updated with new text and images.
These Sheet Pan Roasted Vegetables are seasoned and cooked to perfection in the oven. These colorful roasted vegetables are a healthy and delicious side dish or an easy addition to your weekly meal prep routine. A sheet pan full of roasted vegetables happens in my kitchen at least once every week. This easy method has ...
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This stuffed Pizza Chicken is loaded with with a delicious three-cheese and pepperoni mixture and baked with marinara sauce and mozzarella. It’s a low-carb, kid-friendly weeknight dinner option.
This Pizza Chicken recipe is an oldie but goodie that I’ve made ever since my boys were small, cute, and agreeable. It was my oldest two who decided this cheesy, pepperoni stuffed chicken should be called “Pizza Chicken” and that is what we have called it ever since.
Kids will eat anything with pizza in the title but this dish is a hit with the little ones AND the big ones alike.
It’s simple, wholesome, and is ready in under an hour. It just so happens to very low in carbs but totally provides that Italian food fix that we crave so much.
Leftovers reheat beautifully, making it a great choice for meal prep.
Table of contents Ingredient Notes * How to Cut a Pocket in Boneless Chicken Breasts * How to Make Pizza Chicken * Tips for the Best Pizza Chicken * Variations * Serving Suggestions * Storage and Reheating Tips Ingredient Notes Chicken: Boneless, skinless chicken breasts (not thin-sliced). * Seasoning: Italian seasoning, salt and freshly ground black pepper. * Cheese: Part-skim ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese. * Sliced pepperoni: Look for packages of pre-sliced pepperoni for pizza near the packaged lunch meat or deli section in the grocery store. * Minced garlic * Fresh Italian parsley or basil: For the filling and to garnish the dish. * Marinara: I recommend using a jar of your favorite marinara sauce instead of pizza sauce for the best result.
How to Cut a Pocket in Boneless Chicken Breasts1. Using a sharp paring knife, slice, into the thicker side of the breast from the side, slicing lengthwise down along the side of the chicken to create a pocket. 2. Slice through nearly to the other side, leaving the edges intact. Repeat with remaining pieces of chicken.
How to Make Pizza Chicken1. Season: Combine the seasoning in a small bowl and season the pieces of chicken on both sides with mixture. 2. Ricotta filling: In a medium bowl, combine the ricotta, mozzarella, Parmesan, quartered pepperoni, garlic, parsley, salt, and pepper to taste. 3. Stuff: Stuff each piece of chicken evenly with the ricotta mixture until it has all been used (chicken will be very stuffed). 4. Baking dish: Transfer the stuffed chicken to a greased baking dish.
- Add sauce: Top the chicken evenly with the marinara sauce.
- Bake: Cover with foil and bake at 375 degrees F for 30 minutes. Remove the foil and top the chicken with the remaining mozzarella and a few slices of pepperoni. Bake, uncovered, at 400 degrees F for an additional 10 to 15 minutes, or until the cheese is melted and the internal temperature of the chicken registers 165 F.
Tips for the Best Pizza Chicken Cooking Juices: Some chicken will let off a lot of liquid as it bakes. After the first bake, use a spoon to remove some of the liquid from the bottom of the baking dish, if desired.
* Internal Temperature: To avoid overcooking or undercooking the chicken, use a meat thermometer to check for doneness.
* Broil: For a golden cheese topping, set the oven to broil for the last couple of minutes of the cooking time.
* Garnish: Sprinkle the finished dish with little fresh basil or parsley for a pleasing look and pop of color.
VariationsSpicy Pizza Chicken: Add some heat by using spicy pepperoni or adding red pepper flakes to the marinara sauce.
Pesto Pizza Chicken:* Replace the marinara sauce with pesto sauce to mimic the flavors of chicken pesto pizza.
Sausage Pizza Chicken: Replace the pepperoni with a cooked and crumbled Italian sausage.
Veggie Pizza Chicken: Omit the pepperoni and replace it with sautéed mushrooms, zucchini, or bell pepper and top it with sliced black olives. Substitute your favorite pizza toppings to make it your own.
Low-Carb Pizza Chicken: As written this recipe is pretty low in carbs. But, to reduce the carbs even more, use a low sugar marinara sauce.
Serving SuggestionsItalian Style: This pizza stuffed chicken is delicious served with Easy Parmesan Noodles or any cooked pasta. Add some Cheater Garlic Bread and a Simple Italian Salad for a satisfying meal.
Low-Carb Options: Serve with boiled or steamed broccoli, roasted veggies or a green salad like my refreshing Lemon Parmesan Salad.
Storage and Reheating TipsRefrigerate: Transfer the cooled Pizza Chicken to an airtight container and refrigerate within 2 hours of cooking. Use the chicken within 3 to 4 days for the best quality.
Freezer: Transfer the cooled Pizza Chicken to airtight, freezer-safe containers and freeze for up to 2 months. Thaw safely and completely in the refrigerator overnight before reheating.
Reheating: Pizza Chicken can be reheated in a 350 degree F oven, covered with foil, for 15 to 20 minutes, or just until heated through. Or, use the microwave, cooking just until warmed through to avoid changing the texture of the chicken.
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PrintPizza ChickenThis stuffed Pizza Chicken is loaded with with a delicious three-cheese and pepperoni mixture and baked with marinara sauce and mozzarella. It's a low-carb, kid-friendly weeknight dinner option.Course Main CourseCuisine ItalianPrep Time 15 minutes minutesCook Time 40 minutes minutes0 minutes minutesTotal Time 55 minutes minutesServings 4 big servingsCalories 368kcalAuthor Valerie BrunmeierIngredients 4 boneless skinless chicken breasts about 2 to 2¼ pounds * ¾ teaspoon salt * ¾ teaspoon Italian seasoning * freshly ground black pepper to taste * 1 cup part skim ricotta cheese * 1 cup shredded mozzarella cheese divided * ⅓ cup grated parmesan cheese divided * 12 slices pepperoni quartered (about ⅓ cup, packed), plus additional whole slices for garnish * 1 teaspoon minced garlic * 2 tablespoons chopped fresh Italian parsley or basil divided * 1 cup marinara sauce your favorite brand Instructions Preheat oven to 375 degrees F. Coat a 13- x 9-inch pan with nonstick cooking spray. Cut Pockets in the Chicken Using a sharp paring knife, slice into the thicker side of the breast from the side, slicing lengthwise down along the side of the chicken to create a pocket. You want to slice through nearly to the other side but leave all the edges of the chicken intact. Repeat with remaining pieces of chicken. Season the Chicken In a small bowl, combine ½ teaspoon salt, Italian seasoning, and pepper to taste. Season the pieces of chicken on both sides with mixture and set aside. Make the Ricotta Filling In a medium bowl, combine the ricotta, ¼ cup mozzarella, ¼ cup grated Parmesan, quartered pepperoni, garlic, 1 tablespoon parsley, remaining ¼ teaspoon salt, and pepper to taste. Stuff the Chicken Stuff each piece of chicken evenly with the ricotta mixture until it has all been used (chicken will be very stuffed). Transfer the stuffed chicken to the prepared baking dish and spoon the marinara sauce evenly over each piece. Bake Cover the pan with foil and bake at 375 degrees F for 30 minutes. Remove the pan from the oven and increase the oven temperature to 400 degrees F. * Remove and discard the foil. If the chicken has let off a lot of liquid, you can spoon some of it out of the pan, if desired. Then, top each piece of chicken with the remaining mozzarella and Parmesan and 2 or 3 slices of pepperoni. * When the oven reaches temperature, bake, uncovered, for an additional 10 to 15 minutes, or until the cheese is melted and the internal temperature of the chicken registers 165 F. Set the oven to BROIL for the last 2 minutes of the cooking time to lightly brown the cheese and slightly crisp the pepperoni. Remove from the oven and garnish with the remaining parsley or basil. NotesThis recipe yields 4 big servings. Chicken can be cut in half after cooking for smaller appetites.Storage and ReheatingRefrigerate:* Transfer the cooled Pizza Chicken to an airtight container and refrigerate within 2 hours of cooking. Use the chicken within 3 to 4 days for the best quality.Freezer: Transfer the cooled Pizza Chicken to airtight, freezer-safe containers and freeze for up to 2 months. Thaw safely and completely in the refrigerator overnight before reheating.Reheating: Pizza Chicken can be reheated in a 350 degree F oven, covered with foil, for 15 to 20 minutes, or just until heated through. Or, use the microwave, cooking just until warmed through to avoid changing the texture of the chicken.NutritionServing: 1piece | Calories: 368kcal | Carbohydrates: 9g | Protein: 42g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 1350mg | Potassium: 752mg | Fiber: 1g | Sugar: 3g | Vitamin A: 919IU | Vitamin C: 9mg | Calcium: 487mg | Iron: 2mgMore Pizza-Inspired Meals Pizza Joes Pizza Pasta Casserole Italian Sausage Sandwich Cheeseburger Pizza This post was originally published April 23, 2012. It has been updated with new text and images.
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These Mini Meatloaves with a BBQ glaze are a quick and easy weeknight dinner option that will have everyone asking for seconds. A classic and comforting meal.
Meatloaf lovers should also try my Italian Stuffed Meatloaf.
Each year at back-to-school time, I find myself feeling nostalgic for the meals that I used to cook during this busy time. The transition from summer brings a shift in the cooking routine as consistent mealtimes and wholesome meals are absolutely vital. And for your own sanity, easy, no-stress recipes are a must!
I know, oh so well, what an incredibly busy and stressful time this is. And, not just for the kids, but for Mom and Dad. The mounds of paperwork, shopping for back-to-school clothes (this one is extra special fun if you have boys), and fighting the crowds with teacher lists in hand to shop for all those essential back-to-school supplies.
I liked to load up our menu for those first few weeks with comforting, kid-friendly dinners that I knew they all loved like these easy Mini Meatloaves. They were guaranteed to go over with the guys and we love them too!
Table of contents Recipe Highlights * Ingredient Notes * How to Make Mini Meatloaves * Serving Suggestions * Leftover Meatloaf Ideas * Storage Tips Recipe Highlights Family-Friendly: The classic flavor of these Mini Meatloaves is exceptionally kid-friendly but people of all ages will love them. * Quick Cooking: Dividing meatloaf into individual portions cuts the baking time a bit. * Easy Cleanup: The sheet pan cooking method means incredibly easy cleanup. * Cook Once/Eat Twice: Use leftovers to make meatloaf sandwiches for lunch the next day. Ingredient Notes Onion and garlic: Diced yellow onion and minced garlic. * Oil: A little olive oil for sautéing the onions and garlic. * Seasoning: Italian seasoning, kosher salt, and freshly ground black pepper. * Worcestershire sauce * Tomato paste * Large eggs * Breadcrumbs – Plain panko breadcrumbs. * Milk * Ground beef: 85% to 90% lean. * BBQ glaze:* The classic meatloaf glaze consists of ketchup, your favorite brand of BBQ sauce, and a little Dijon mustard. How to Make Mini Meatloaves1. Sauté the onions, garlic, Italian seasoning, salt, and pepper in a little olive oil until the onions are tender but not browned. 2. Add the Worcestershire sauce and tomato paste and cook, stirring constantly, until well combined. Remove from the heat and allow the mixture to cool slightly. 3. In a large bowl, whisk the eggs with the panko breadcrumbs and milk until well combined. 4. Break up the ground beef and add it to the bowl along with the slightly cooled onion mixture. Mix lightly (don’t overmix or the meatloaf will be dense).
- Line a baking sheet with foil and coat the foil with nonstick cooking spray. Divide the meatloaf mixture into 8 portions, shape each portion into a small oval, and place them on the baking sheet. Bake in a 350 degree F oven for 20 minutes.
- Meanwhile, combine the ketchup, BBQ sauce, and mustard in a small bowl Remove the baking sheet from the oven and spoon the sauce evenly over the tops. Return the pan to the oven and bake for an additional 20 to 25 minutes, or until the internal temperature has reached 165 degrees F.
Pro TipAfter you serve the meatloaves, the foil can be removed and tossed so you have one less thing to clean!
Serving SuggestionsGarnish: Garnish your mini meatloaves with fresh herbs, like parsley or chives, for a pop of color and extra flavor.
Classic Meatloaf and Mashed Potatoes: Broccoli Cheese Mashed Potatoes or Cheddar Mashed Potatoes, are an excellent flavor complement to the BBQ meatloaf glaze.
Roasted Vegetables: Pair Mini Meatloaves with a side of Roasted Sweet Potatoes, Roasted Delicata Squash, or Sweet Chili Garlic Roasted Brussels Sprouts.
Simply Prepared Veggies: Boiled or steamed green beans or broccoli, Skillet Corn with Jalapeno, or Sauteed Spinach with Garlic and Lemon all complement the meatloaves well.
Potatoes: Serve with a side of Crispy Oven Baked Fries, Lemon Garlic Roasted Potatoes, or Parsley Potatoes.
Coleslaw: Fresh and tangy California Coleslaw or even a store-bought packaged coleslaw can provide a refreshing and crunchy side dish to balance the richness of the meatloaf.
Bread: Serve your mini meatloaves with a side of warm Mexican Cornbread – such a delicious flavor combination! Or try my easy Cheater Garlic Bread.
Mac and Cheese: Mini meatloaves go exceptionally well with Baked Macaroni and Cheese or my easy Stovetop Macaroni and Cheese. The creamy, cheesy pasta makes for a comforting pairing.
Green Salad: Balance the meal with a Simple Italian Salad or fresh Lemon Parmesan Salad.
Leftover Meatloaf Ideas Meatloaf Sandwich: Slice the meatloaf and make a hearty sandwich with your favorite bread or rolls. Add lettuce, tomato, cheese, and condiments for extra flavor. A great choice for lunch boxes or take to work lunches. * Meatloaf Tacos: Crumble the meatloaf and use it as a filling for soft or hard-shell tacos. Top with salsa, shredded cheese, sour cream, and your choice of toppings. * Meatloaf Sliders: Make mini meatloaf sliders using small dinner rolls or slider buns. Add cheese, lettuce, and your favorite condiments for a bite-sized treat. For warm sliders, add cheese, wrap in foil, and bake at 350 degrees F for about 10 to 15 minutes, or until warmed through. Storage TipsRefrigerate:* Transfer the cooled leftover meatloaves to an airtight container and refrigerate within 2 hours of cooking. They will last well in the fridge for up to 4 days.
Freeze: For longer storage, these Mini Meatloaves freeze very well. Once cooled, individually wrap each mini meatloaf in plastic wrap, aluminum foil, or place them in airtight containers. This helps prevent freezer burn and keeps them fresh. Label and date your storage containers and freeze. Thaw and use frozen meatloaf within 2 to 3 months for the best quality. When you’re ready to enjoy your frozen mini meatloaves, transfer them from the freezer to the refrigerator to thaw overnight.
Reheating: Reheat mini meatloaves in an oven, toaster oven, or microwave until warmed through.
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PrintMini MeatloavesThese Mini Meatloaves with a BBQ glaze are a quick and easy weeknight dinner option that will have everyone asking for seconds. A classic and comforting meal.Course Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 40 minutes minutesTotal Time 55 minutes minutesServings 8 mini meatloavesCalories 348kcalAuthor Valerie BrunmeierIngredientsMeatloaves: 1 tablespoon olive oil * 1½ cups diced yellow onion * 1 teaspoon minced garlic * 2 teaspoons Italian seasoning * 2 teaspoons kosher salt * 1 teaspoon freshly ground black pepper * 2 tablespoons Worcestershire sauce * 2 tablespoons tomato paste * 2 large eggs * ½ cup plain panko breadcrumbs * ⅓ cup milk * 2½ pounds ground beef (85% to 90% lean) * chopped fresh parsley of chives optional for garnish BBQ Glaze ¼ cup ketchup * ¼ cup BBQ sauce your favorite brand * 1 tablespoon Dijon mustard Instructions Preheat oven to 350 degrees F. Line a large rimmed baking sheet with foil and coat it with nonstick cooking spray. * Heat the olive oil in a medium skillet. Add the onions, garlic, Italian seasoning, salt, and pepper and cook over MEDIUM-LOW heat, stirring occasionally, for 4 to 5 minutes, until the onions are tender but not browned. Reduce heat to LOW and add the Worcestershire sauce and tomato paste. Cook, stirring constantly, until well combined. Remove from the heat and allow to cool slightly. * In a large bowl, whisk the eggs. Mix in the panko and milk until well combined. Break up the ground beef and add it to the bowl along with the slightly cooled onion mixture. Mix lightly, starting with a wooden spoon and ending with your hands (don’t overmix or the meatloaf will be dense). * Divide the mixture into 8 portions and shape each portion into a small loaf, offsetting them to fit on the prepared sheet pan. Bake for 20 minutes. * Meanwhile, in a separate small bowl, combine the ketchup, BBQ sauce, and mustard. Remove the baking sheet from the oven and spoon the sauce evenly over the tops. Return the pan to the oven and bake for an additional 20 to 25 minutes, or until the internal temperature has reached 165 degrees F. * Garnish with fresh herbs, if desired, and serve warm. NotesIf you don’t want to use foil, you can skip it and just grease the baking sheet.Storing LeftoversRefrigerate:* Transfer the cooled leftover meatloaves to an airtight container and refrigerate within 2 hours of cooking. They will last well in the fridge for up to 4 days.Freeze: For longer storage, these Mini Meatloaves freeze very well. Once cooled, individually wrap each mini meatloaf in plastic wrap, aluminum foil, or place them in airtight containers. This helps prevent freezer burn and keeps them fresh. Label and date your storage containers and freeze. Thaw and use frozen meatloaf within 2 to 3 months for the best quality. When you’re ready to enjoy your frozen mini meatloaves, transfer them from the freezer to the refrigerator to thaw overnight.Reheating: Reheat mini meatloaves in an oven, toaster oven, or microwave until warmed through.NutritionServing: 1meatloaf | Calories: 348kcal | Carbohydrates: 14g | Protein: 32g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 994mg | Potassium: 668mg | Fiber: 1g | Sugar: 8g | Vitamin A: 212IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 4mgMore Kid Friendly Dinners Baked Spaghetti Casserole Air Fryer Fish Sticks BBQ Meatballs and Mashed Potatoes Creamy Beef and Shells This post was originally published on August 2, 2014. It has been updated with new text and images.
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This easy homemade Coconut Ice Cream is bursting with rich coconut flavor and a velvety-smooth texture. You need just 3 ingredients to create this creamy treat! As we near the end of summer, I’m enjoying the last of those warm evenings and there is no better way to indulge than with bowl of this luscious ...
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Fresh lime juice, coconut, and pecans add unique flavor to this tropical-inspired Jamaican Banana Bread with a sweet and sticky glaze. Banana bread with an island twist! I use to have mixed feelings about banana bread. It’s okay and all, but it never really did that much for me. Those feelings came to an abrupt ...
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Tender shredded chicken with creamy Caesar dressing piled on sandwich buns with romaine lettuce. These Slow Cooker Chicken Caesar Sandwiches are an effortless meal for a busy day. For more easy slow cooker sandwich recipes, check out my Crock-Pot Italian Beef Sandwiches and Slow Cooker Shredded BBQ Chicken. I recently asked the folks on my ...
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A flavorful marinade creates the most delicious Grilled Chicken Caesar Salad topped with easy homemade focaccia croutons. This is a salad you will crave on a regular basis! If you love the umami flavor of Caesar salad dressing, check out my easy Shrimp Caesar Salad and Southwest Chicken Caesar Salad. Before we head into all ...
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Shredded Beef Tacos with tender, deliciously seasoned shredded beef nestled in toasted tortillas with an assortment of tasty toppings. Taco night just got an upgrade! I use the same flavorful Mexican Shredded Beef to make cheesy Shredded Beef Enchiladas. This is the Shredded Beef Taco recipe I’ve been making since the beginning of time. When ...
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This extremely tender and deliciously seasoned Mexican Shredded Beef can be used in a variety of Mexican-inspired dishes. It is super versatile and so easy to make! Try it in my Shredded Beef Enchiladas, Shredded Beef Tacos, copycat Chipotle Burrito Bowls and more! I absolutely love this cooking method that transforms a relatively inexpensive cut of beef ...
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This Beer Brats recipe cooks on the grill in one pan from start to finish. Grilled bratwurst with tangy sauerkraut piled on toasted buns are the perfect choice for tailgating and backyard barbecues! More game day favorites are my easy Philly Cheesesteak recipe and Crock Pot Italian Beef Sandwiches. Just before Father’s Day this year, ...
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These soft and chewy Peanut Butter Chocolate Chip Cookies have the perfect blend of creamy, rich peanut butter and gooey chocolate chips. A delicious twist on chocolate chip cookies. Love chocolate chip cookies? You’ll love my Toffee Chocolate Chip Cookies! Some of the people in this house are chocolate chip cookie fanatics. In fact, I’m ...
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Fresh summer ingredients and a zesty homemade vinaigrette combine to create this Cilantro Lime Shrimp Salad. This Nordstrom Café copycat recipe captures the flavors of this irresistible shrimp salad! More copycat salad recipes we love include California Pizza Kitchen’s BBQ Chicken Salad and Thai Crunch Salad. Excellent cuisine at a restaurant inside a department store? ...
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This fresh and citrusy Cilantro Lime Vinaigrette is a delicious way to add a ton of flavor to your salads. This easy salad dressing recipe has a short list of ingredients and takes just 5 minutes to make! I discovered the pure goodness of Cilantro Lime Vinaigrette the first time I ordered a Cilantro Lime ...
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These Chicken Tacos with Mango Salsa are fresh, colorful, and loaded with flavor! Load up tortillas with tender strips of seasoned chicken, black beans, and a super fresh salsa made with sweet chunks of mango and avocado. I’m always looking for an excuse to eat tacos and drink margaritas. And, it doesn’t take much to ...
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This Balsamic Chicken Marinade adds rich color and amazing flavor to your favorite cut of chicken. Cook it on the grill or stovetop for an easy meal any time of year. Looking for more grilled chicken recipes? We love my Grilled Hawaiian BBQ Chicken and Grilled Paprika Chicken. This herb-infused Balsamic Chicken Marinade is a ...
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The classic flavor combination of chocolate and peanut butter come together in this recipe for Chocolate Peanut Butter Banana Bread. An easy, indulgent banana bread with a twist! Classic banana bread is a good thing. And, apparently, I just can’t seem to leave a good thing alone! I’ve added a cozy fall twist with my ...
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This Avocado Corn Caprese Salad is a super fresh, absolutely beautiful choice for your summer table. Heirloom tomatoes, basil, mozzarella, avocado, and grilled corn are layered on a platter over mixed greens with an easy balsamic vinaigrette. In the colder months, I dream of summer tomatoes and impatiently wait (for what seems like forever) for ...
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This Chipotle Burrito Bowl recipe combines the best of the famous restaurant recipes you love in one delicious meal. Make it a Chipotle night without leaving the house! We are all Chipotle lovers in this house. It’s been our go-to takeout restaurant for ages and I’ve had a blast recreating a growing list of their ...
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This copycat Chipotle Chicken recipe will help you recreate the beloved restaurant dish in the comfort of your own kitchen. Cook this flavorful chicken on the stovetop or grill for an easy dinner at home. I use this chicken to make copycat Chipotle Burrito Bowls and more! Next time you’re craving Chipotle’s famous chicken, I ...
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This Southwest Chopped Salad is loaded with a ton of flavor and satisfying crunch in every bite. Crisp romaine, bell peppers, black beans, tomatoes, corn, and jicama served with a drizzle of jalapeño Ranch dressing and crushed tortilla chips. If you love Southwest flavors, you’ll also love my Southwest Chicken Caesar Salad. After our move ...
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These tender Strawberry Muffins are loaded with fresh strawberries and topped with a sweet and simple glaze. Greek yogurt lends a luxurious texture to these gorgeous summer berry muffins! If you’ve tried my Spectacular Blueberry Muffins or Raspberry Dark Chocolate Muffins, these Strawberry Muffins should be next on your list. The base recipe is the same and they ...
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This colorful Sun-Dried Tomato Pasta Salad is loaded with marinated fresh mozzarella, olives, grape tomatoes, and goat cheese all tossed in a flavor-packed sun-dried tomato dressing. This is one delicious side dish! It’s funny how the weather has a direct connection to my belly. I’ve been so affected by the summer-like temps around these parts ...
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For this Butter Brickle Frozen Dessert, an easy graham cracker crust is layered with a luscious no-bake cheesecake, crunchy oat crumble, and a decadent drizzle of butterscotch-caramel ice cream topping. This impressive dessert is a guaranteed showstopper! Food can evoke certain feelings in us and this lovely Butter Brickle Dessert does that for me in ...
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This Chicken Pesto Pasta Salad is packed with a delicious combination of flavors and textures. Tender chicken with sweet cherry tomatoes, black olives, crunchy walnuts, tangy feta cheese, and peppery arugula, all tossed together in a luscious pesto dressing. Summer is officially here which means it’s time to start thinking about dishes to make and ...
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These Cookie Ice Cream Sandwiches are a classic summer treat! Ice cream is sandwiched between two perfectly chewy oatmeal chocolate chip cookies and decorated with a variety of toppings. Nothing says summer like a homemade ice cream sandwich! More fun summer treats we love include my Peanut Butter Rice Krispie Ice Cream Sandwiches and Buster ...
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This Fully Loaded Guacamole takes guacamole to a new level! Avocado is combined with black beans, jicama, corn, bell pepper, jalapeno, cilantro and lime. Tons of flavor and texture in every bite! Guacamole fans will also love my copycat Chipotle Guacamole and Corn Guacamole. I’ve made a whole lotta guacamole in my life, playing with ...
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These Sautéed Mushrooms for Steak are buttery, garlicky and full of great flavor. Transform mushrooms into a mouthwatering side dish in about 10 minutes! Where there is steak, there must (or should!) be sautéed mushrooms. Whether it’s a my simple sirloin steak recipe or a fancy prime rib dinner for the holidays, these Sautéed Mushrooms ...
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Strawberry Cheesecake Bars are an easy make-ahead dessert for a summer gathering. Fresh strawberries are folded into a creamy cheesecake mixture and baked on top of a cookie-like crust. Cheesecake fans will also love my Lemon Blueberry Cheesecake Bars – another easy summer dessert! These Strawberry Cheesecake Bars are wonderfully unique and so easy to ...
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Learn how to cook sirloin steak at home like a pro! Create juicy, flavorful steak cooked to the perfect level of doneness with this stove to oven method. For another super satisfying meal, give my Tender Eye of Round Roast Beef recipe a try. Top sirloin has long been my favorite cut of steak to ...
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Turkey Bacon Ranch Sliders are so easy to make and ready in about 30 minutes! These savory turkey sliders are loaded with thick-sliced bacon and a blue cheese-Ranch sauce.
I knew immediately the first time I made these easy deli turkey sliders that I was on to something. Boy, was I right. It’s hard to go wrong with this short but flavor-packed list of ingredients.
Turkey Bacon Ranch Sliders are perfect an easy lunch or dinner or really, anytime of day or night.
When my guys were in high school, I used to make batches of recipes like this one and my Freezer Friendly Beef and Bean Burritos to have on hand during the summer months. I’d have a quiet house and the next minute there would be bunch of hungry teenagers looking for food. These roving bands of teenage boys could appear at anytime.
And, here’s something you may or may not know about teenage boys. They are always hungry. It really has very little to do with when they last ate, a fact that has never ceased to amaze me. When they headed towards the pantry late in the day I’d say “Don’t eat now, it will ruin your appetite for dinner!”. They’d just laugh, knowingly, as if I was off my rocker.
There appears to be no such thing as ruining a teenage boy’s appetite.
Table of contents Ingredient Notes * Cooking Bacon in the Oven * How to Make Turkey Bacon Ranch Sliders * Storage Tips * More Slider Recipes You’ll Love Ingredient Notes Ranch salad dressing – Your favorite bottled Ranch dressing. Easy! Or mix up your own with a packet of Ranch seasoning. * Blue cheese – Crumbled blue cheese is a great flavor complement to Ranch and bacon! I like to use milder gorgonzola cheese for these sliders. * Slider buns – Instead of the small Hawaiian rolls that you have to slice through the middle, I like to use slider buns that come pre-sliced and are just a tad bigger. It’s easier and they make slightly more substantial sliders. * Deli turkey meat – Thin sliced turkey from the deli counter. You could also use leftover turkey from a holiday meal, sliced as thinly as possible. * Bacon – Thick-sliced bacon makes a big impact. See below for instructions on how to cook bacon in the oven. * Topping – Melted butter and either poppy seeds or sesame seeds add a little interest to the tops of the buns.
Cooking Bacon in the Oven1. Preheat your oven to 400 degrees F and line a rimmed baking sheet with heavy duty foil. You can use parchment paper, if you prefer, or even leave the baking sheet bare. 2. Place the bacon in an even layer and transfer the baking sheet to the oven. Bake for about 15 minutes or until nicely crisped. Thick-sliced bacon may take a minute or two longer. 3. Remove the pan from the oven and transfer the bacon to paper towels to drain. It works like a dream and the clean up is a breeze. Just throw out the greasy foil or parchment paper, give the pan a quick rinse and you’re done! How to Make Turkey Bacon Ranch SlidersBefore assembling the sliders, add the Ranch dressing and blue cheese crumbles to a small bowl and stir to combine.
- Place the bottom halves of the slider buns in a large baking dish and top them with the turkey.
- Tear the pieces of bacon in half and place them over the turkey, crosswise (1 slice per sandwich).
- Top each slider with a dollop of the blue cheese Ranch sauce.
Reserve any remaining blue cheese Ranch Sauce to serve with the sliders for dipping!
- Cover the sliders with the tops of the buns and brush them with a little melted butter.
- Sprinkle poppy or sesame seeds over the top. Cover the baking dish with foil and bake for 10 minutes. Remove the foil and continue to bake for an additional 5 minutes, or until lightly toasted.
Storage TipsTurkey Bacon Ranch Sliders are great reheated in the microwave for an easy lunch or afternoon snack.
- Refrigerate: Just cover them with plastic wrap or aluminum foil or transfer them to a zippered plastic storage bag. They will keep well, refrigerated, for 2 to 3 days.
- Reheating leftovers: Reheat the sliders for about 30 seconds, or just until warmed through. You can reheat an entire batch, covered, in a preheated 350 degree oven for about 10 minutes.
More Slider Recipes You’ll Love* Ham and Cheese Sliders * Italian Roast Beef Sliders * Sloppy Joe Sliders * Slow Cooker Buffalo Chicken Sliders
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PrintTurkey Bacon Ranch SlidersTurkey Bacon Ranch Sliders are so easy to make and ready in about 30 minutes! These savory turkey sliders are loaded with thick-sliced bacon and a blue cheese-Ranch sauce.Course Appetizer, Main CourseCuisine AmericanPrep Time 10 minutes minutesCook Time 15 minutes minutesTotal Time 25 minutes minutesServings 12 slidersCalories 394kcalAuthor Valerie BrunmeierIngredients 1 cup Ranch salad dressing * ½ cup crumbled blue cheese I like gorgonzola * 12 slider buns * ¾ pound thin-sliced deli turkey * 12 pieces thick-sliced bacon cooked * 2 tablespoons butter melted * 1 tablespoon poppy seeds or sesame seeds Instructions Preheat oven to 350 degrees F. Make the Blue Cheese Ranch Sauce In a small mixing bowl, combine the Ranch dressing with the blue cheese or gorgonzola crumbles. Assemble the Sliders Place the bottom halves of the slider buns in a large baking dish. Divide the turkey evenly between the rolls. Tear the pieces of bacon in half and place over the turkey, crosswise (1 slice per sandwich). Top with a dollop of the blue cheese Ranch sauce. Cover the sliders with the top halves of the buns. * Use a pastry brush to coat the tops of the rolls with melted butter then sprinkle with poppy or sesame seeds. Bake and Serve Cover the baking dish with foil and bake in the preheated oven for 10 minutes. Remove the foil and continue to bake for an additional 5 minutes, or until lightly toasted. Remove from the oven and serve with remaining Ranch/Gorgonzola mixture on side for dipping. NutritionServing: 1slider | Calories: 394kcal | Carbohydrates: 19g | Protein: 13g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 753mg | Potassium: 210mg | Fiber: 1g | Sugar: 4g | Vitamin A: 122IU | Vitamin C: 0.01mg | Calcium: 77mg | Iron: 1mgThis post was originally published on July 7, 2012. It has been updated with new text and images.*
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This Classic Taco Salad with Catalina Dressing is loaded with crunchy iceberg lettuce, seasoned ground beef and beans, diced tomatoes, creamy avocado, and crushed tortilla chips. It’s all topped with zesty Catalina dressing for a tangy and sweet twist to the classic Mexican flavors.
It seems fitting that this classic Taco Salad with Catalina Dressing was the very first recipe published on this blog back in 2011. It’s based on a beloved circa 1970’s family recipe that got us all in the kitchen, side-by-side, chopping vegetables and shredding cheese. An instant party starter!
Like so many recipes that were popular during that time, this taco salad recipe calls for simple ingredients, has easy prep, and makes enough to feed a family.
This is one of many recipes I took with me when I first left home and started cooking on my own. It sort of fell by the wayside after our babies arrived, but not for long. My husband is the one who brought it back to me. I was working on my menu one week when I asked him if there was anything he was craving and he said “taco salad”. And, just like that, 70’s style Taco Salad was back!
If you love vintage recipes, be sure to check out my entire collection of Classic Recipes.
Table of contents* The Best Taco Salad Recipe * Ingredient Notes * Is French dressing the same as Catalina dressing? * How to Make Taco Salad with Catalina Dressing + Make the Ground Beef Mixture + Assemble the Taco Salad * Variations and Substitutions * Tips for the Best Taco Salad * Storage Tips The Best Taco Salad RecipeThe Taco Salad I make today is slightly modified from the original. I add a can of saucy chili beans to the simple ground beef taco meat for even more flavor. With all the meat and beans, this is a substantial salad that satisfies all appetites.
I’ve also included the original version and lots of other fun options in the variations section below.
Ingredient Notes Ground beef – 85% to 90% lean ground beef. * Seasoning – Do yourself a favor and mix up a batch of my Homemade Taco Seasoning. You can use a packet of the store-bought mix if you prefer, but the flavor is SO much better with homemade. * Beans – A can of chili beans in sauce, like Bush’s Chili Beans in Mild Sauce, is cooked with the taco meat and red kidney beans are mixed in with the other salad ingredients. * Lettuce – Iceberg lettuce is in important component to this recipe if you really want an authentic, old-school taco salad. I also like to add some crunchy romaine. * Tomato – I like to use a large hothouse tomato for this salad. Roma tomatoes are a good choice too but you’ll likely need several if they are small. * Green onions – White and green parts, thinly sliced. * Sliced black olives – * Cheese – Shredded cheddar cheese is a must. I also like to add some Monterey Jack or pepper Jack cheese. * Avocado – A large Haas avocado or a couple of the smaller variety. * For serving* – Kraft Classic Catalina Salad Dressing, sour cream, and crushed tortilla chips.
Is French dressing the same as Catalina dressing?If you look at a bottle of Kraft French Dressing and Kraft Catalina Dressing side by side, you’ll immediately notice the color difference. Catalina gets its vibrant red color from tomato paste while French dressing is a creamier orange color which comes mostly from paprika. They both have vinegar for tang but the Catalina also has dried onion and a zestier flavor than French dressing. The distinctive, sweet flavor of Catalina is the perfect complement to classic Taco Salad.
How to Make Taco Salad with Catalina DressingThis is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
Make the Ground Beef Mixture1. Cook the ground beef in a large skillet, breaking it up with a spoon, until crumbled and browned. Drain off the grease, then add the taco seasoning and water. 2. Cook, stirring occasionally for about 2 minutes to allow the beef to absorb flavor from the seasoning. 3. Add the chili beans with sauce and continue to cook (it should be bubbling), stirring occasionally, for 4 to 5 minutes, or until most of the sauce has cooked off 4. Remove from the heat and allow the mixture to cool while preparing the salad. If the beef mixture is too hot, it will wilt the salad so this is an important step.
Assemble the Taco Salad1. Add the chopped lettuce to a large salad bowl. 2. Add the kidney beans, tomato, green onion, olives and 1 cup of the shredded cheese. Toss well to combine. 3. Top with the slightly cooled meat and bean mixture and toss lightly. 4. Garnish with the avocado and the remaining cheese. Serve with Catalina dressing, crushed tortilla chips, and additional shredded cheese on the side.
Variations and SubstitutionsClassic ground beef option: The ground beef can be cooked without the saucy chili beans, if desired. Just omit the beans and follow the directions as written.
Repurpose taco meat: Cook a double batch of my recipe for Easy Ground Beef Tacos and freeze half of the taco meat to use to make Taco Salad on a busy day.
Greens: You can really use any combination of greens you like for this salad. Even kale! I will frequently mix in some chopped romaine with the iceberg lettuce.
Dressing: Catalina is a classic choice and my mom used to serve it with Thousand Island dressing too. Nowadays, we love it with a drizzle of jalapeno Ranch. Traditional Ranch dressing is also a great choice.
Protein: Swap out the ground beef for ground turkey. Taco Salad is also delicious with grilled chicken or chopped rotisserie chicken.
Beans: Black beans or pinto beans can be used in place of or in addition to the kidney beans.
Toppings: While sour cream and crushed tortilla chips are the classic toppings for Taco Salad, the possibilities are limitless! More delicious topping choices include salsa, jalapenos, cilantro, and diced bell peppers. Instead of tortilla chips, try it with crushed nacho cheese Doritos or Fritos corn chips.
Tips for the Best Taco SaladChopped salad: Use a knife to chop the lettuce instead of tearing it with your hands for well chopped lettuce. The tomatoes and other ingredients should be chopped small. A little bit of everything in each bite is the goal!
Serve immediately: Taco Salad is best served just after assembling. If you’d like to get some of the prep done in advance, you can chop the tomatoes, slice the green onions, and shred the cheese. Transfer the prepped ingredients to zippered plastic storage bags and refrigerate until you’re ready to assemble the salad.
Dressing on the side: To keep the salad fresh and prevent the ingredients from getting soggy, serve it with the dressing on the side. This way, everyone can choose their favorite dressing and each bite will be crisp and flavorful.
Storage TipsTransfer leftovers to an airtight container and refrigerate promptly. Leftovers keep surprisingly well for a day or two as long as you don’t toss the salad with the dressing. We love leftover Taco Salad for an easy lunch the next day.
More Main Dish Salad Recipes BBQ Chicken Salad (CPK Copycat) Easy Chicken Cobb Salad Southwest Chicken Caesar Salad Thai Crunch Salad (CPK Copycat) Sign up for my free newsletter for all the latest recipes and join me on Facebook, Instagram and Pinterest for more cooking inspiration!
PrintTaco Salad with Catalina DressingThis Classic Taco Salad with Catalina Dressing is loaded with crunchy iceberg lettuce, seasoned ground beef and beans, diced tomatoes, creamy avocado, and crushed tortilla chips. It's all topped with zesty Catalina dressing for a tangy and sweet twist to the classic Mexican flavors.Course Main Course, SaladCuisine American, MexicanPrep Time 10 minutes minutesCook Time 15 minutes minutesTotal Time 25 minutes minutesServings 6 servingsCalories 558kcalAuthor Valerie BrunmeierIngredients 1 pound 85% to 90% lean ground beef * 2 tablespoons homemade taco seasoning mix * ¼ cup water * 15 ounce can chili beans in sauce like Bush’s Chili Beans in Mild Sauce * 3 cups iceberg lettuce well chopped (about ⅓ a head) * 3 cups romaine lettuce well chopped (about ⅓ a head) * 16 ounce can kidney beans lightly rinsed and well drained * 1 large tomato (hothouse) chopped * 4 green onions chopped * 2.25 ounce can sliced black olives drained * 1 ½ cups shredded cheddar and Monterey jack cheese (or pepper Jack) plus additional for topping * 1 large avocado chopped * ¾ cup Kraft Catalina Salad Dressing Optional Toppings crushed tortilla chips * sour cream Instructions Coat a large skillet with nonstick cooking spray and place it over MEDIUM heat. Add the ground beef and cook, breaking up the beef with a spoon, until crumbled and browned. Drain well. * Return the pan to MEDIUM heat and add the taco seasoning and water. Cook, stirring occasionally, for about 2 minutes. Add the chili beans with sauce and continue to cook (it should be bubbling), stirring occasionally, for 4 to 5 minutes, or until most of the sauce has been absorbed by the beef or cooked off. Remove from the heat and allow the mixture to cool while preparing the salad. * Chop the lettuce, tomato, and green onion. Drain and rinse the kidney beans and drain the olives. Shred the cheese. * Add the lettuce to a large serving bowl. Add the kidney beans, tomato, green onion, olives and 1 cup of the shredded cheese. Toss well to combine. Top with the slightly cooled meat and bean mixture and toss lightly. Garnish with the avocado and remaining cheese. * Top individual servings with a little salad dressing, some crushed tortilla chips, a dollop of sour cream, and additional cheese, if desired. NutritionCalories: 558kcal | Carbohydrates: 40g | Protein: 31g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 1572mg | Potassium: 1150mg | Fiber: 11g | Sugar: 16g | Vitamin A: 3020IU | Vitamin C: 13mg | Calcium: 286mg | Iron: 5mgThis post was originally published on August 14, 2011. It has been updated with new text and images.*
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This Baked Potato Salad recipe takes classic potato salad to a new level! Tender, baked potatoes are combined with cheese, bacon, and a tangy sour cream based dressing. A fun choice for entertaining.
My husband gets the willies from traditional mayonnaise-based potato salad and this has caused a rift between us that I feared would never be mended. Because, like a normal person, I am head over heels in love with Old Fashioned Potato Salad.
Some of the children that we created together are on Dad’s side.
In spite of their feelings, I never gave up on my potato salad dreams. I whipped up this Baked Potato Salad for our Fourth of July feast nearly 10 years ago, and it worked!
This salad had my potato salad haters going back for seconds. I have an inkling it will go over like gangbusters in your house too.
Table of contents* Loaded Baked Potato Salad Recipe * Ingredient Notes * How to Make Baked Potato Salad + Bake and Peel the Potatoes + Assemble the Baked Potato Salad * Tips for the Best Baked Potato Salad Loaded Baked Potato Salad RecipeThis potato salad has all the things we love about a loaded baked potato – green onions, sour cream (yes!), cheese (Yes!), and bacon (YES!!!). While the dressing still has some mayo, the attitude of this potato salad is nothing like the traditional variety.
Yes, the salad has an attitude. A big one.
Unlike traditional potato salad where the potatoes are boiled, this truly is a baked potato salad. Baking the potatoes creates a wonderfully fluffy texture and great flavor. When combined with the other ingredients and the slightly tangy dressing, it creates a unique potato salad.
Ingredient Notes Potatoes – Russet potatoes are the best choice for Baked Potato Salad. They bake up with a fluffy texture and lend that familiar baked potato flavor to the salad.
Cheese – Shredded cheddar cheese.
* Bacon – Cooked and crumbled or chopped into bite-size pieces.
* Dressing – The salad dressing consists of sour cream, mayonnaise, apple cider vinegar (for a wonderful tang), a touch of yellow mustard, seasoned salt (like Lawry’s), and black pepper.
* Green onions* – To garnish the salad.
How to Make Baked Potato SaladThis is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
Bake and Peel the Potatoes1. Poke the potatoes all over with the tines of a fork and place them on a large baking sheet. Bake at 400 degrees F for about 50 minutes, or until tender when pierced with a sharp knife. Set aside to cool completely. 2. When cool enough to handle, remove the skins by peeling them off with your hands.
Pro TipIf the peels are very difficult to remove, try using a vegetable peeler. Don’t be concerned if some small bits of peel remain on the potatoes – they will just add flavor.
Assemble the Baked Potato Salad1. Chop the potatoes into ½-inch pieces and transfer them to a large mixing bowl. 2. Add 1 cup shredded cheese and some green onion and stir to combine. 3. Combine the dressing ingredients and pour it over the potato mixture. Fold together gently until completely combined. Cover and refrigerate for at least 4 hours before serving. 4. Just before serving, gently fold the crumbled bacon into the mixture and garnish it with a little more green onion.
Tips for the Best Baked Potato SaladStarchy Potatoes: To achieve the best texture in your baked potato salad, choose starchy Russet potatoes. They become tender and fluffy when baked unlike waxier Yukon gold, white, or red potatoes.
Potato Salad Dressing: A key component to this recipe is the special dressing. Sour cream, a splash of apple cider vinegar and a little yellow mustard help to balance the richness of the potatoes and cheese and create a truly heavenly flavor combination.
Variations: While cheese, bacon, and green onions are classic additions, feel free to experiment with other ingredients like diced red onion or chives. You can also lighten up the dressing by using light sour cream or replacing the sour cream with nonfat plain Greek yogurt.
Chill: For the best results, refrigerate your baked potato salad for several hours before serving. This will allow the flavors to meld together and give the potatoes some time to absorb flavor from the dressing. Plus, the salad will be perfectly chilled and ready to serve for your gathering.
More Salad Recipes Old Fashioned Potato Salad California Coleslaw Orzo Salad with Spinach and Feta Chicken Avocado Pasta Salad Sign up for my free newsletter for all the latest recipes and join me on Facebook, Instagram and Pinterest for more cooking inspiration!
PrintBaked Potato SaladThis Baked Potato Salad recipe takes classic potato salad to a new level! Tender, baked potatoes are combined with cheese, bacon, and a tangy sour cream based dressing. A fun choice for entertaining.Course Salad, Side DishCuisine AmericanPrep Time 15 minutes minutesCook Time 45 minutes minutesTotal Time 1 hour hourServings 8Calories 530kcalAuthor Valerie BrunmeierIngredientsFor the Baked Potato Salad 3 pounds Russet potatoes scrubbed and poked a few times with a fork * 1 ¼ cups shredded cheddar cheese divided * ⅓ cup chopped green onions plus additional for garnish * 6 or 7 slices bacon cooked and sliced or crumbled into bite-size pieces, divided For the Dressing ¾ cup mayonnaise * ¾ cup sour cream regular or light * 2 teaspoons apple cider vinegar * 1 teaspoon yellow mustard * 1 teaspoon Lawry's Seasoned Salt or other all purpose seasoning mix * ½ teaspoon freshly ground black pepper or to taste Instructions Preheat oven to 400 degrees F. Place the potatoes on a baking sheet and transfer to the oven. Bake the potatoes for 50 minutes, or until tender when pierced with a sharp knife. Remove from the oven and set aside until cool enough to handle. * Remove the skins by peeling them off with your hands. If the skins are difficult to remove, use a vegetable peeler. Chop the potatoes into ½-inch pieces and transfer them to a large mixing bowl. Add 1 cup of shredded cheese and the green onions and stir to combine. Set aside. * In a small mixing bowl, combine the mayonnaise, sour cream, vinegar, mustard, seasoned salt, and pepper. Pour the dressing over the potato mixture and fold together gently until completely combined. Cover and refrigerate for at least 3 to 4 hours before serving. * Just before serving, gently fold the crumbled bacon into the mixture (reserve a small amount for garnish). Transfer the potato salad to a serving bowl and garnish with the remaining cheese, bacon, and additional green onion, if desired. NutritionCalories: 530kcal | Carbohydrates: 34g | Protein: 13g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 520mg | Potassium: 859mg | Fiber: 2g | Sugar: 1g | Vitamin A: 319IU | Vitamin C: 11mg | Calcium: 185mg | Iron: 2mgThis post was originally published on June 25, 2014. It has been updated with new text and images.*
Adapted from Brown Eyed Baker
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Tangy, smoky Roasted Tomatillo Salsa is easy to make with a short list of ingredients. This authentic, homemade green salsa is a delicious dip or condiment.
When there is a selection of different salsas at a Mexican restaurant, I always go for the green. There’s just something about the texture and slightly tart-sweet flavor of Tomatillo Salsa that makes it impossible for me to stop dipping chip after chip.
And, like my Blender Salsa, this Roasted Tomatillo Salsa recipe is very easy to make.
Roasting tomatillos in the oven with onion, jalapeño, and garlic creates a smoky undertone and enhances the flavor of this salsa in a seriously delicious way. It is the very best method for making delicious salsa verde.
Table of contents Ingredient Notes * Removing the Husk from Tomatillos * How to Make Roasted Tomatillo Salsa * Storage Tips * FAQ * How to Use Roasted Tomatillo Salsa Ingredient Notes Tomatillos – You should be able to find tomatillos in the produce section of most stores starting in early summer though late fall. They will differ in size but look for bright green fruit that fully fills out the husk. * Yellow onion – Peeled and sliced. * Jalapeño pepper – The heat of the jalapeño comes from the seeds and the ribs. After slicing it in half, I remove some of both because I’m a wimp. Be sure to leave some behind though or you’ll get absolutely no heat at all. If you like it hot you can leave it all, or even throw in an additional jalapeño. * Garlic cloves – Peeled. * Extra virgin olive oil * Cilantro – About half a bunch of cilantro. * Lime – The juice from a fresh lime. * Sea salt – For roasting and for seasoning the salsa.
Removing the Husk from TomatillosTomatillos come wrapped in a papery husk that must be removed before roasting. The husks are easy to remove but if they are resistant, twist the husk slightly at the stem and pull it away.
You’ll notice that the tomatillos feel a bit sticky when the husks are removed. Just place them in a colander and rinse them well with cold water until they are no longer sticky.
How to Make Roasted Tomatillo Salsa1. Place the drained tomatillos, sliced onion, jalapeño, and garlic cloves on a rimmed baking sheet. Drizzle the veggies with olive oil and season the mixture with some sea salt. 2. Roast in a preheated 375 degree F oven for about 15 minutes, shaking the pan every now and then, until the tomatillos have softened and are slightly charred. Remove from the oven and allow the mixture to cool for a few minutes. 3. Transfer the tomatillo mixture to a food processor or blender and add the remaining olive oil, half a bunch of cilantro, and the fresh lime juice. 4. Process until smooth. Give it a taste and season with a little salt, only if needed. Transfer the salsa to an airtight container and refrigerate for at least an hour or until completely chilled.
Storage TipsRefrigerate: Store Tomatillo Salsa in an airtight container in the refrigerator for no more than 4 to 5 days.
Freeze: For longer storage, transfer the salsa to a freezer-safe plastic storage bag, press out the air and seal the bag. Freeze for up to 2 to 3 months.
FAQWhat are tomatillos? Tomatillos are a bright green fruit with a paper-like husk that look like unripe green tomatoes. Although they are distantly related to the tomato family, they are very different in flavor and texture. Raw tomatillos have a crisp, tart flavor that becomes milder and sweeter when cooked.
Is it better to roast or boil tomatillos for salsa? Roasting tomatillos mellows the tartness and enhances the natural sweetness of the fruit. In addition, it adds a smoky undertone and creates more depth of flavor than you get from boiling them.
Can you roast tomatillos with the husk on? No. The husks of tomatillos should be removed and discarded before cooking. It’s best to leave them in their husks until you’re ready to roast them.
How to Use Roasted Tomatillo Salsa Appetizer: Serve with tortilla chips for dipping for an irresistible party snack. * Condiment: Tomatillo salsa is delicious drizzled over tacos, burritos, enchiladas, nachos, and more! * Ingredient:* Use it in any recipe that calls for salsa verde like my Creamy Tomatillo Avocado Salsa, Chicken Tortilla Casserole with Salsa Verde, or Crock Pot Chile Verde.
More Dip Recipes You’ll Love Blender Salsa Creamy Tomatillo Avocado Salsa Easy Corn Salsa (Chipotle Copycat) Chipotle Guacamole Recipe Sign up for my free newsletter for all the latest recipes and join me on Facebook, Instagram and Pinterest for more cooking inspiration!
PrintRoasted Tomatillo SalsaTangy, smoky Roasted Tomatillo Salsa is easy to make with a short list of ingredients. This authentic, homemade green salsa is a delicious dip or condiment.Course Appetizer, CondimentCuisine Mexican, SouthwestPrep Time 5 minutes minutesCook Time 15 minutes minutesResting Time 5 minutes minutesTotal Time 25 minutes minutesServings 12 servingsCalories 84kcalAuthor Valerie BrunmeierIngredientsFor the Roasted Tomatillos 1 ½ pounds tomatillos husks removed * ½ large yellow onion sliced * 1 large jalapeño halved and seeded as desired * 6 whole garlic cloves peeled * 2 tablespoons extra virgin olive oil For the Rest ½ bunch fresh cilantro * 1 fresh lime juiced * ¼ cup extra virgin olive oil * ½ teaspoon sea salt plus additional to taste Instructions Preheat oven to 375 degrees F. * Remove and discard the husks and rinse the tomatillos under cold water until no longer sticky. Drain well and place the tomatillos on a large baking sheet along with halved jalapeño, sliced onion, and whole cloves of garlic. * Drizzle with 2 tablespoons olive oil and sprinkle salt over the top. Roast in the preheated oven for 15 to 18 minutes. With an oven mitt on, reach in and give the pan a shake every 5 minutes throughout cooking time. Roast until the tomatillos have softened and are slightly charred. Remove from oven and allow to cool for a couple of minutes. * Transfer the slightly cooled tomatillo mixture to a food processor or blender and add the cilantro, fresh lime juice, and ¼ cup olive oil. Process until smooth. Taste and add additional salt, if needed. * Transfer to an airtight container and refrigerate for at least an hour or until completely chilled. Serve with tortilla chips, as a condiment for tacos or burritos, or in any recipe calling for salsa verde. NotesThis recipe yields approximately 3 cups of salsa.NutritionServing: 0.25cup | Calories: 84kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 98mg | Potassium: 171mg | Fiber: 1g | Sugar: 3g | Vitamin A: 84IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 0.4mgThis recipe was originally published on March 20, 2012. It has been updated with new text and images.*
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A Classic Seven Layer Salad is the perfect make-ahead choice for a spring or summer potluck or holiday gathering anytime of year. Crisp, colorful ingredients are layered in a glass dish and topped with a slightly sweet and tangy dressing. Easy to customize and sure to make an impression!
The first time I ever set my eyes on a Seven Layer Salad I was in my early twenties working at the administration office for our local school district. There was an employee cafeteria on-site and we had our very own “lunch lady” who did magic things in that kitchen. This was no typical school lunch type of cafeteria. This was homemade, from scratch, home cookin’ from a woman who knew her way around a kitchen.
She held a monthly lunchtime potluck and we all brought in dishes to share. I’ve picked up some of my best recipes at these types of events. Classic recipes like this one that have stood the test of time.
It was our dear lunch lady that brought a layered salad to one particular potluck. Of course, I asked for the recipe and still have her handwritten note in my recipe binder.
Table of contents* History of the Seven Layer Salad * Ingredient Notes * Classic Seven Layer Salad Dressing * How to Make Seven Layer Salad * Layering Tips * Storage * Layered Salad Variations * More Salad Recipes You’ll Love History of the Seven Layer SaladSeven Layer Salad originated in the South where it was commonly known as “seven-layer pea salad” in reference to the sweet pea layer ( a key component to any proper layered salad). The ingredients can vary slightly but you will typically see iceberg lettuce, peas, celery, tomatoes, hard-boiled eggs, cheese and bacon topped with a mayonnaise-based dressing. The ingredients are layered in a glass dish, like a trifle bowl, so the layers are visible through the sides.
There’s a little bit of everything in every bite. Vibrant, crunchy, and absolutely delicious!
Ingredient Notes Greens – A combination of chopped iceberg and romaine lettuce. * Veggies – Chopped celery, frozen green peas, chopped tomato, and chopped green onion. * Beans – Canned garbanzo beans (rinsed and drained well). * Eggs – Chopped hard-boiled eggs seasoned with a little salt and pepper. * Salad Dressing – Mayonnaise, sour cream, sugar, apple cider vinegar, and seasoned salt (like Lawry’s). * Garnish* – Shredded cheddar cheese and cooked, crumbled bacon.
Classic Seven Layer Salad DressingThe flavor of the unique dressing is slightly sweet with a little tang from apple cider vinegar. It creates a seal over the top of the salad ingredients and prevents them from wilting and becoming soggy while the salad chills overnight. Mix together the easy dressing before assembling the salad.
- In a small bowl, combine the mayo, sour cream, seasonings, apple cider vinegar, and fresh chives.
- Cover and refrigerate the dressing until you’re ready to assemble the salad.
How to Make Seven Layer SaladAdd the ingredients to a glass bowl in the order listed to create distinct layers.
Layer 1 – LettuceLayer 2 – TomatoesLayer 3 – Garbanzo BeansLayer 4 – Celery/Green OnionLayer 5 – Hard-Boiled EggLayer 6 – Frozen PeasSalad DressingLayer 7 – Cheese/Bacon Layer 1 – Lettuce * Layer 2 – Tomato * Layer 3 – Garbanzo beans * Layer 4 – Celery and green onion * Layer 5 – Hard-boiled egg seasoned with salt and pepper * Layer 6 – Frozen peas (straight from the freezer) * Dressing – Classic Seven Layer Salad dressing * Layer 7* – Cheese and crumbled bacon (see the notes section of the recipe card below for instructions to cook bacon in the oven).
Layering VariationIn an old school Seven Layer Salad recipe, you will usually see the dressing added as the top layer. Instead, I garnish the top with cheese and bacon for a more impressive look. If you’d like the dressing to be the final layer, layer the cheese and bacon inside the salad on top of the egg layer instead.
Layering TipsLayering Order: The order which the ingredients are layered is important. The lettuce is always on the bottom with the other ingredients layered over it to separate it from the dressing on top. This means that when you dig into the salad the next day, the lettuce and other ingredients will still have plenty of crunch.
The Peas: The frozen peas are added just underneath the dressing and help to chill the salad ingredients and peak through the dressing to create a pretty effect. They will thaw overnight and be perfect when you are ready to serve the salad.
Visible Layers: When adding each layer, scatter the ingredients around the edges of the dish first and then fill in to the center. This way you’ll be sure that each layer is visible from the side.
Garnish: If want to ensure the bacon is crisp, reserve it and garnish the salad just before serving.
StorageOnce assembled, cover the dish with plastic wrap refrigerate overnight. It keeps perfectly for up to 24 hours and even the leftovers stay surprisingly fresh and crisp if covered and refrigerated promptly.
Layered Salad VariationsA classic Seven Layer Salad should include a variety of green things like iceberg lettuce, celery, green onions, and peas. But, you can omit or substitute a large variety of ingredients to suit your taste. Here are just some ideas to get you thinking.
- Greens – Bring your layered salad into current times by adding some colorful mixed baby greens with the crunchy iceberg lettuce.
- Beans – Substitute any type of beans you love. Kidney beans, pinto beans, or black beans will all work well.
- Veggies – Corn, shredded carrot, thinly sliced radishes, chopped cucumber, and thinly sliced mushrooms are all delicious additions.
- Onions – Try it with diced red onion in place of the green onions.
- Olives – Sliced black or green olives are a yummy choice.
- Cheese – Add a little shredded Monterey Jack or pepper Jack with the cheddar.
- Fresh Herbs – Substitute the chives in the dressing with fresh dill or parsley.
More Salad Recipes You’ll Love* Simple Italian Salad * Chicken Avocado Pasta Salad * Butter Lettuce Salad with Grapes and Gorgonzola * Asian Pasta Salad * Broccoli Salad
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PrintClassic Seven Layer SaladA Classic Seven Layer Salad is the perfect make-ahead choice for a spring or summer potluck or holiday gathering anytime of year. Crisp, colorful ingredients are layered in a glass dish and topped with a slightly sweet and tangy dressing. Easy to customize and sure to make an impression!Course SaladCuisine AmericanPrep Time 20 minutes minutesTotal Time 20 minutes minutesServings 12Calories 391kcalAuthor Valerie BrunmeierIngredientsFor the salad: 6 to 8 cups chopped lettuce half iceberg/half romaine * 3 or 4 medium tomatoes chopped * 16 ounce can garbanzo beans rinsed and drained well * 6 ribs celery chopped * 1 bunch green onions chopped * 8 hard-boiled eggs chopped * Salt and freshly ground black pepper to taste * 16 ounces frozen peas do not thaw Garnish 1½ cups shredded cheddar cheese or to taste * 8 strips bacon cooked, cooled, and crumbled (see notes below) For the dressing: 1 cup mayonnaise * ¼ cup sour cream light or regular * 1 tablespoon sugar * 1 teaspoon apple cider vinegar * ½ teaspoon Lawry's Seasoned Salt or similar all-purpose seasoning * 2 tablespoons chopped fresh chives Instructions Layer the salad ingredients in a clear glass trifle bowl or similar dish in the order listed through the peas. * Combine dressing ingredients in a small bowl. Use a rubber spatula or icing knife to spread the dressing out over the frozen peas. Garnish with the cheese and bacon (you can reserve the cheese and bacon and garnish just before serving, if desired). * Cover the dish with plastic wrap and refrigerate for at least 4 hours or up to 24 hours before serving. NotesCooking Bacon in the Oven* Preheat your oven to 375 degrees F and line a rimmed baking sheet with heavy duty foil * Place the bacon in an even layer and transfer the baking sheet to the oven. Bake for about 15 minutes or until nicely crisped. * Remove the pan from the oven and transfer the bacon to paper towels to drain.
Layering Variation: If you’d like the dressing to be the final layer, layer the cheese and bacon inside the salad on top of the egg layer instead of using it as a garnish on top.Layering Order: The order which the ingredients are layered is important. The lettuce is always on the bottom with the other ingredients layered over it to separate it from the dressing on top. This means that when you dig into the salad the next day, the lettuce and other ingredients will still have plenty of crunch.The Peas: The frozen peas are added just underneath the dressing and help to chill the salad ingredients and peak through the dressing to create a pretty effect. They will thaw overnight and be perfect when you are ready to serve the salad.Visible Layers: When adding each layer, scatter the ingredients around the edges of the dish first and then fill in to the center. This way you’ll be sure that each layer is visible from the side.Garnish: If want to ensure the bacon is crisp, reserve it and garnish the salad just before serving.NutritionCalories: 391kcal | Carbohydrates: 25g | Protein: 17g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 152mg | Sodium: 524mg | Potassium: 682mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1951IU | Vitamin C: 30mg | Calcium: 185mg | Iron: 3mgMore Great Potluck Salads Chicken Caesar Pasta Salad Old Fashioned Potato Salad Fruit Salad with Sweet Lime Dressing Greek Salad This post was originally published on June 4, 2014. It has been updated with new text and images.
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This copycat Chipotle Guacamole recipe makes it easy to recreate the popular restaurant dip at home. Straight from Chipotle’s ingredient list to your kitchen! Serve it with tortilla chips or add it to tacos or burrito bowls.
Love Chipotle? My Easy Corn Salsa and Cilantro Lime Rice are more of my make-at-home Chipotle favorites.
When I’m too tired (often) or just plain tired of cooking (more often), Chipotle is our go-to takeout. It’s one of very few choices that satisfies everyone in our family. And, I love that they offer fresh, healthy options for those of us who care about that sort of thing.
And, the guacamole! That completely irresistible Chipotle guac that makes it easy to devour about a zillion of their limey, salty chips. Yep. It’s amazing.
I got to wondering exactly what it is they put in their guacamole that makes it so gosh-darned perfect and found Chipotle’s ingredient list online. It’s a little tricky to navigate (click the + above all the ingredient images to find the specific ingredient lists) but I found a little something that makes all the difference.
Table of contents Ingredients in Chipotle Guacamole * How to Make Chipotle Guacamole * Storing Guacamole * Tips for the Best Guacamole * More Cold Dip Recipes You’ll Love Ingredients in Chipotle Guacamole Avocados – Large, ripe Hass avocados are my favorite choice for any guacamole recipe. Choose avocados with dark skin that yield slightly when you gently press them. * Fresh citrus juice – Chipotle lists both fresh lime juice AND fresh lemon juice in their ingredient list. Lime juice is a must in my guacamole recipes but I had never considered adding lemon juice! The combination really brightens up the flavor and helps boost avocados that might not be at their best. * Diced red onion – A little diced red onion goes a long way in adding flavor. * Diced jalapeño – If you want a very mild guacamole, remove the ribs and seeds from your jalapeño. Leave a few seeds (or more) intact for a medium to spicy guacamole. * Cilantro – Pull the cilantro leaves off the stems for a more mild cilantro flavor. * Salt – Just a pinch of salt is enough. Remember, there will be plenty of salt on the tortilla chips you serve with it.
How to Make Chipotle Guacamole1. Place the avocados in a medium bowl and squeeze the juice of the lemon and lime over the top. Mash with a fork until creamy, but not completely smooth. 2. Add the onion, cilantro, jalapeno, and salt. 3. Stir the guacamole gently to combine the ingredients.
Storing GuacamoleAs soon as you slice open an avocado and it hits the air, it begins to oxidize and will eventually turn brown.
The good news is that you can make guacamole several hours in advance of your gathering and keep it perfectly fresh. This also works for storing leftovers. Just be sure to save one of the avocado pits when you make the guacamole and follow these instructions.
- Press an avocado pit in the center of the bowl of guacamole.
- Place a large sheet of plastic wrap over the top and press it down against the surface of the guacamole and the pit, all the way out to the edge of the bowl, so no air can get between. Keep refrigerated until ready to serve.
If storing for longer than a few hours, transfer the guacamole to an airtight container. Then, squeeze a little additional fresh lime or lemon juice over the surface of the guacamole before you cover it with plastic wrap. Enclose it all with the airtight lid for a triple layer of protectiion.
When ready to serve, remove the pit, pour or scrape off the juice, and stir the guacamole. For the best texture and flavor, leftover guacamole should be consumed within 2 days.
Tips for the Best Guacamole Ripe avocados – You never know if the store will have perfectly ripe avocados in stock so a little advance planning is best. If you buy firm, under-ripe avocados, store them at room temperature and they should be perfect within 3 to 4 days. Ripe avocados can be stored in the refrigerator to keep them from becoming too ripe. * Mashing – For a small batch of guacamole, a fork works just fine. If you’re doubling or tripling this recipe, try using a hand potato masher or large wire whisk to make the job a little easier. * Texture – You don’t want to mash the avocado to a smooth consistency. A little texture is best and will make it more like Chipotle’s guac. * Seasoning – Don’t be tempted to add any additional spices like cumin or garlic powder. For this Chipotle Guacamole recipe, you want the flavor of the avocado to shine and these seasonings will just mask that flavor. Just a pinch of salt is all you need. More Cold Dip Recipes You’ll Love Corn Guacamole * Cowboy Caviar * Blender Salsa * Creamy Tomatillo Avocado Salsa * Check out my entire collection of Dip Recipes.
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PrintChipotle Guacamole RecipeThis copycat Chipotle Guacamole recipe makes it easy to recreate the popular restaurant dip at home. Straight from Chipotle's ingredient list to your kitchen!Course AppetizerCuisine MexicanPrep Time 10 minutes minutesTotal Time 10 minutes minutesServings 4Calories 253kcalAuthor Valerie BrunmeierIngredients 3 large ripe avocados preferably Hass avocados * ½ lemon juiced, about 1 tablespoon juice * ½ lime juiced, about 1 tablespoon juice * ¼ cup finely diced red onion * 2 tablespoons chopped cilantro leaves * 1 tablespoon finely diced jalapeno about ½ a seeded jalapeno * ⅛ teaspoon salt or to taste Instructions Place the avocados in a medium bowl and squeeze the juice of the lemon and lime over the top. Mash with a fork. Add the onion, cilantro, jalapeno, and salt and stir gently to combine. NotesStorageTo keep fresh until ready to serve, place one of the avocado pit in the center of the bowl of guacamole. Place a large sheet of plastic wrap over the top and press it down against the surface of the guacamole and the pit, all the way out to the edge of the bowl, so no air can get between. Refrigerate until ready to serve.NutritionCalories: 253kcal | Carbohydrates: 16g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 84mg | Potassium: 783mg | Fiber: 11g | Sugar: 2g | Vitamin A: 281IU | Vitamin C: 30mg | Calcium: 27mg | Iron: 1mgMore Ideas Easy Corn Salsa (Chipotle Copycat) Crock-Pot Chicken Tacos Cilantro Lime Rice Carnitas (Oven or Slow Cooker) The post Chipotle Guacamole Recipe appeared first on Valerie's Kitchen.
This Almond Pound Cake with a crunchy, candylike topping is rich, dense, and full of almond flavor. Serve it with whipped cream and fresh raspberries for an elegant dessert.
I can’t express how much I love this recipe. I’ve made this Almond Pound Cake countless times over the years and it has definitely stood the test of time.
It’s sweet and simple, but elegant at the same time. The unique almond crunch topping crackles as it bakes and makes the cake so pretty. Not to mention, incredibly delicious!
I went through a phase in my early twenties where I became obsessed with recipes that called for almond paste. Once I discovered the rich almond flavor it added to pastries, cookies, and cakes, including this one, I was hooked. If you haven’t baked with almond paste before, you don’t know what you’re missing.
Table of contents Ingredient Notes * How to Make Almond Pound Cake + Almond Pound Cake Batter + Almond Crunch Topping + Bake and Serve * Storage Tips * More Cake Recipes You’ll Love Ingredient Notes Dry ingredients – All purpose flour, cream of tartar, and salt. Cream of tartar works in a similar way to baking soda to add substance to recipes like the whipped egg whites used to make meringue. It creates the unique silky, dense texture of this cake. * Wet ingredients – Unsalted butter, eggs, lemon juice and zest, and pure vanilla extract. * Almond paste – Look for almond paste in the baking section of your grocery store. It’s a mixture of ground almonds and sugar that’s used to add intense almond flavor to baked goods. Don’t confuse it with marzipan which is much sweeter and smoother so it can be rolled into cute shapes and eaten on its own. * Almond crunch topping – The lovely crunch topping consists of slivered almonds, granulated sugar, unsalted butter, and milk. * For serving – Whipped cream and fresh raspberries.
How to Make Almond Pound CakeThis is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
Almond Pound Cake Batter1. In a medium bowl, combine the flour with the cream of tartar and salt and set it aside. 2. Cream together the butter and almond paste in a large bowl with an electric mixer (or stand mixer) on low speed. Add the sugar and continue beating until light and fluffy. Beat in the eggs, one at a time, being 1 minute after each addition. Finally, add the lemon juice, lemon zest and vanilla and mix until combined. 3. Add the flour mixture to the wet ingredients all at once and beat for another minute. 4. Spoon the batter into a greased 9-inch springform pan and smooth the surface with a rubber spatula.
Almond Crunch Topping1. Combine the topping ingredients in a small saucepan. 2. Cook over low heat until the butter has melted, then remove from the heat. 3. Sprinkle 1 tablespoon flour over the surface of the cake batter. 4. Then, spoon the buttery almond crunch mixture evenly over the top.
Bake and Serve1. Bake in a preheated 350 degree F oven for 45 to 50 minutes, until cooked through. The cake is ready when a toothpick inserted in center of cake comes out clean. Cool in the pan for 15 minutes. 2. Remove from springform pan and carefully transfer to a serving dish to cool completely. Slice and serve with a dollop of whipped cream and some fresh raspberries.
Storage TipsRoom Temperature: Wrap the cake in plastic wrap or aluminum foil and store at room temperature for up to 4 days.
Freezer: Almond Pound Cake freezes well for longer storage. Slip the wrapped cake inside a freezer-safe plastic storage bag and freeze up to 2 months. After defrosting, warm it in the oven at 300 degrees F just until warmed through.
Almond Paste: If you have leftover almond paste, wrap it in plastic wrap and store it in the refrigerator for up to two weeks. For longer storage, place it in a freezer-safe plastic storage bag and freeze for up to 3 months.
More Cake Recipes You’ll Love* Lemon Raspberry Bundt Cake * Rhubarb Upside Down Cake * Lemon Zucchini Coffee Cake * Strawberry Cake with Strawberry Buttercream Frosting * Check out my entire collection of cake recipes for more ideas!
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PrintAlmond Pound CakeThis Almond Pound Cake with a crunchy, candylike topping is rich, dense, and full of almond flavor. Serve it with whipped cream and fresh raspberries for an elegant dessert.Course Cake, DessertCuisine AmericanPrep Time 15 minutes minutesCook Time 50 minutes minutesTotal Time 1 hour hour 5 minutes minutesServings 12 servingsCalories 365kcalAuthor Valerie BrunmeierEquipment 9-inch springform pan IngredientsAlmond Crunch Topping ½ cup slivered almonds * ⅓ cup granulated sugar * ¼ cup unsalted butter * 1 tablespoon milk * 1 tablespoon all-purpose flour Almond Pound Cake 1 ½ cups all-purpose flour divided * ½ teaspoon cream of tartar * ½ teaspoon salt * ¾ cup unsalted butter softened * 3.5 ounces almond paste (½ a 7 ounce tube) * 1 cup granulated sugar * 4 large eggs * 1 tablespoon fresh lemon juice * 1 teaspoon lemon zest * 1 teaspoon pure vanilla extract * Whipped cream and fresh raspberries for garnish Instructions Preheat oven to 350 degrees F. Spray the bottom and sides of a 9-inch springform pan generously with nonstick cooking spray. Almond Crunch Topping Combine the all the topping ingredients except the flour in a small saucepan and heat over LOW heat until the butter has melted. Remove from the heat and set aside. Almond Pound Cake Combine 1 ½ cups flour with the cream of tartar and salt in a medium bowl and set aside. * Add the butter and almond paste to a large mixing bowl (or your stand mixer). Using an electric hand (or stand) mixer, beat on low speed until well combined. Add the sugar and continue beating for a few minutes until light and fluffy. Beat in the eggs, one at a time, being 1 minute after each addition. Add the lemon juice, lemon zest and vanilla and mix until combined. * Add dry ingredients to the wet ingredients, all at once, and beat for another minute. Assemble and Bake* Pour the cake batter into the prepared pan, smoothing the top with a rubber spatula. Sprinkle 1 tablespoon flour over the surface of the cake and spoon the almond crunch topping evenly over the top. * Bake 45 to 50 minutes, until cooked through. The cake is ready when a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes. Then, remove from the springform pan and carefully transfer to a serving plate or cake stand to cool completely. * Slice and serve with a dollop of whipped cream and some fresh raspberries. NutritionCalories: 365kcal | Carbohydrates: 39g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 95mg | Sodium: 122mg | Potassium: 119mg | Fiber: 1g | Sugar: 26g | Vitamin A: 552IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mgMore Sweet Treats Almond Joy Cookies Easy Cream Puff Dessert Coconut Poke Cake Lemon Tart The post Almond Pound Cake appeared first on Valerie's Kitchen.
These golden, fluffy Old Fashioned Pancakes are full of nostalgic flavor. Make a batch for a classic, comforting breakfast that’s perfect for a lazy Sunday morning.
This buttermilk pancake recipe is my mom’s and it goes WAY back. Just like my Homemade Waffles, her Old Fashioned Pancakes made from scratch are a true classic that will always be one of the most delicious ways to start the day.
As we approach Mother’s Day and so many great memories come rushing back, I thought it was fitting to refresh this post.
When I was very young, it was a common occurrence to have crowds of people in our house for Mom’s pancake breakfasts. My big family alone was enough to fill our house but add in all the spouses of my older sibs, the grandkids, and a few friends and neighbors, and it was a party. There were countless pancakes coming out of that kitchen!
I’ve scaled down Mom’s recipe to work for a small family, or even a couple (with leftovers). But, it can easily be scaled up if you have a pancake party in your future.
Table of contents Ingredient Notes * How to Make Pancakes From Scratch + Make the Pancake Batter + Cook the Pancakes * Tips for the Best Old Fashioned Pancakes * Pancake Storage Tips * More Breakfast Recipes You’ll Love Ingredient Notes Dry ingredients – All-purpose flour, baking soda, salt, and sugar. * Wet ingredients – Buttermilk, a large egg, and melted butter that has slightly cooled. Although not in Mom’s vintage recipe, you can also add a little pure vanilla extract to warm up the flavor a bit, if you’d like. * For cooking – Nonstick cooking spray. * For serving – Butter pats, fresh berries, and maple syrup.
The home cooks from my mom’s era used bacon fat to cook their pancakes. There was no waste in the kitchen in those days and bacon fat was saved and reused before it was tossed out. I opt to cook my pancakes on a griddle coated with nonstick cooking spray. You can use a little vegetable oil instead, if you’d like.
How to Make Pancakes From ScratchThis is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
Make the Pancake Batter1. In a large bowl, whisk together the flour, baking soda, salt, and sugar. 2. Add the buttermilk and whisk, just until the dry ingredients are moistened. 3. Next, add the egg, vanilla (if using), and melted butter. 4. Whisk again just until the ingredients are combined. The batter will be bit lumpy. Let the batter rest for 5 to 10 minutes.
Cook the Pancakes1. Coat a nonstick electric griddle or a large pan with nonstick cooking spray (or vegetable oil). Use a measuring cup to pour pancake batter on to the hot griddle (or pan). 2. Repeat, leaving some space between the pancakes. Cook for about 2 minutes or until lightly browned on the bottom. 3. When you see bubbles begin to form on the surface, lift up the edge of the pancake with your spatula to see the bottom. When it is nicely browned, flip the pancakes over and cook for another minute or two. Transfer the first batch to a platter and cook the remaining pancakes.
Mom’s TipAfter flipping the pancakes, my mom would use the tip of her spatula to make an indentation in the cooked side. Then, she’d place a butter pat on top of each pancake. The indentation helps the pancakes cook through and as the butter melts, it infuses the pancakes with even more buttery flavor.
Tips for the Best Old Fashioned Pancakes Use Buttermilk – The acid in buttermilk reacts with the baking soda to create lighter, fluffier pancakes. If you don’t have buttermilk, just pour 1 tablespoon of lemon juice or vinegar into a 1 cup measure and then fill the rest of the measuring cup with milk. Gently stir the mixture and let it rest for about 5 minutes. * Don’t Over-Mix – For light, fluffy pancakes, be careful not to over-mix the batter. Use a handheld whisk instead of an electric mixer to help avoid overworking the batter. * Rest the Batter – Allow the batter to rest for 5 to 10 minutes before cooking. This gives the buttermilk a little time to activate the baking soda and create air pockets in the batter, resulting in lighter pancakes. * Measure the Batter – Use a measuring cup to measure out and pour the batter onto the pan so they will be even-sized. A 1/4 cup measure will create small pancakes or use a 1/3 cup measuring cup for slightly larger pancakes. * Perfect Round Pancakes – If you want to be a pancake pro, pick up a batter dispenser to create perfectly round pancakes. * Keep Warm – Preheat your oven to 200 degrees F and transfer the first batch of cooked pancakes to the oven while you cook the second batch. Pancake Storage TipsRefrigerator* – Transfer leftover pancakes to a zippered plastic storage bag or other airtight container and refrigerate for up to 4 days. Reheat in the microwave in 10 second increments until warmed through. For a larger amount, place them in a baking dish, cover with foil and bake in a 350 degree F oven for 5 to 10 minutes.
Flash Freezing Pancakes – Lay the pancakes in one layer on a baking sheet and place it in the freezer for at least an hour, or until frozen solid. Once frozen, they can be transferred to a freezer-safe plastic storage bag. Label the bag with the date and freeze for up to 3 months. Reheat frozen pancakes in the microwave for about 20 to 30 seconds, per pancake, or until warmed through.
More Breakfast Recipes You’ll Love* Lemon Ricotta Pancakes * Buttermilk Cornbread Waffles * Brioche French Toast * Homemade English Muffins
For a glimpse into our life when this post was first published, scroll past the recipe card.
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PrintMom’s Old Fashioned PancakesThese golden, fluffy Old Fashioned Pancakes are full of nostalgic flavor. Make a batch for a classic, comforting breakfast that's perfect for a lazy Sunday morning.Course BreakfastCuisine AmericanPrep Time 10 minutesCook Time 5 minutesResting Time 5 minutesTotal Time 20 minutesServings 8 pancakesCalories 100kcalAuthor Valerie BrunmeierIngredients 1 cup all-purpose flour * 1 teaspoon baking soda * ¼ teaspoon salt * 1 tablespoon granulated sugar * 1 cup buttermilk * 1 large egg * 2 tablespoons butter melted and slightly cooled * 1 teaspoon pure vanilla extract optional * nonstick cooking spray or vegetable oil for cooking For Serving Butter pats, fresh berries, and pure maple syrup Instructions In a large bowl, whisk together the flour, baking soda, salt, and sugar. Add the buttermilk and whisk just until all dry ingredients are moistened. Add the egg, melted butter, and vanilla extract (if using), and whisk just until combined. Batter should be a bit lumpy. * Allow the batter to rest for 5 to 10 minutes. * Set an electric griddle to 350 degrees degrees F. Alternately, place a large skillet over MEDIUM heat. Coat the griddle or skillet with nonstick cooking spray (or vegetable oil). * Using a ¼ or ⅓ cup measure (see notes below), measure and pour the pancake batter on to the hot griddle or pan. Repeat, leaving some space between the pancakes. Cook for about 2 minutes or until lightly browned on the bottom. Use a spatula to carefully flip the pancakes. Allow to cook for another minute or two then transfer to a platter and repeat with remaining batter. * To keep warm, place the pancakes on a baking sheet and transfer to a 200 degree F oven while you cook the 2nd batch. * Serve with butter pats, maple syrup, berries, or any other pancake toppings you love. NotesNutrition information was calculated for pancakes only and does not include optional toppings.Use a dry measure to scoop and pour the batter on to the griddle or pan for even-sized pancakes. ¼ dry cup measure – approximately 8 pancakes * ⅓ dry cup measure – approximately 6 pancakes
My mom used to add a pat of butter to each pancake after flipping. Make a small indentation with the spatula on top of each pancake, add the butter, and allow it to melt over the pancakes as they finish cooking.Buttermilk SubstituteIf you don’t have buttermilk, just pour 1 tablespoon of lemon juice or vinegar into a 1 cup measure and then fill the rest of the measuring cup with milk. Gently stir the mixture and let it rest for about 5 minutes.Storage Refrigerator – Transfer leftover pancakes to a zippered plastic storage bag or other airtight container and refrigerate for up to 4 days. Reheat in the microwave in 10 second increments until warmed through. For a larger amount, place them in a baking dish, cover with foil and bake in a 350 degree F oven for 5 to 10 minutes. * Flash Freezing Pancakes – Lay the pancakes in one layer on a baking sheet and place it in the freezer for at least an hour, or until frozen solid. Once frozen, they can be transferred to a freezer-safe plastic storage bag. Label the bag with the date and freeze for up to 3 months. Reheat frozen pancakes in the microwave for about 20 to 30 seconds, per pancake, or until warmed through. NutritionServing: 1pancake | Calories: 100kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 251mg | Potassium: 37mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 121IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 1mgThis post was originally published August 5, 2012. It has been updated with new text and images.*
A quick look back at August of 2012.
It’s been an eventful week. There was the trip to Seattle, then returning home to the piles of work that had accumulated in my absence, then this happened.
Somehow, inexplicably, it was time for Boy #4 to have his graduation photo taken. It was the first time for him, the last for me. I blinked and it has become the summer before his senior year of high school. I’ve sat through these photo sessions three times previously with his older brothers. Each time it was touching, this time was different.
The photographer’s assistant must have noticed my weak emotional state so he allowed me to come into the studio and stand quietly in the back. I was instructed not to “bug the photographer” and I heeded this warning, only interrupting once to tell him to straighten his bow tie.
It felt like it was over in 30 seconds, and as he walked towards me in the tux jacket and his basketball shorts, I felt it coming. The eyes filling with tears, the throat closing up, and he saw it too. I made a quick exit as he made his way to the changing rooms so I wouldn’t melt into an embarrassing, weeping, mess in front of everyone. I managed to pull myself together but it was a close call. I imagine that over the course of the next year, I will be experiencing many of these close calls. Firsts for him, and lasts for me. My baby, is going to graduate.
Updated to add in May 2023 – Our “baby” will be graduating from law school next month. One more graduation, and mama is packing the Kleenex!
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Upgrade your Caesar salad with oven roasted shrimp, homemade croutons, and a fresh, made from scratch Caesar dressing. This restaurant-quality Shrimp Caesar Salad is easy perfect for a quick and satisfying lunch or dinner.
Shrimp Caesar salad is one of my favorite things to order whenever I see it on a restaurant menu. Thankfully, it’s a meal that is easy to recreate at home.
It’s an absolutely lovely choice for a light dinner on a warm summer evening. A glass of crisp white wine is all need to complete this happy situation.
Table of contents Recipe Highlights * Ingredient Notes * Ina’s Oven Roasted Shrimp * How to Make Shrimp Caesar Salad + Make the Croutons + Roast the Shrimp + Assemble the Salad * Tips for the Best Shrimp Caesar Salad * What Else Can You Add to Caesar Salad? Recipe Highlights Big Flavor – My easy 5-minute Homemade Caesar Salad Dressing is loaded with flavor from garlic, anchovies, and fresh lemon. Along with plenty Parmesan, it adds a TON of flavor to this salad. * Oven Roasted Shrimp – Roasting shrimp in the oven is a great method for quickly and easily cooking a large batch all at once. It turns a basic Caesar salad into an easy but elegant meal. * Homemade Garlic Parmesan Croutons – A world apart from dry, flavorless store-bought croutons. These easy croutons are toasted in the oven until they are crisp but still a bit chewy. Delicious enough to snack on and heavenly in this salad! * Quick and Easy – Make the dressing and croutons in advance and it takes just minutes to get this salad on the table. Ingredient Notes Homemade garlic Parmesan croutons – Slice a loaf of French bread into 1-inch cubes. You’ll toss them with extra virgin olive oil, melted butter, garlic powder, and shredded Parmesan before toasting them in the oven. * Roasted shrimp – Extra large raw shrimp, (26-30 count), peeled and deveined (if frozen, defrost completely according to package directions), extra virgin olive oil, salt, freshly ground black pepper, and fresh lemon juice. * Greens – For a classic Caesar experience, go with chopped romaine lettuce. You can use one good sized head of romaine or two romaine hearts. * Cheese – You don’t have a Caesar salad without plenty of grated or shaved Parmesan cheese. * Dressing – For a restaurant quality salad, use Homemade Caesar Salad Dressing. If using store-bought dressing, look in the refrigerated salad dressing compartment in the produce section for a high quality dressing. * Lemon* – Grab an extra lemon to slice into wedges for serving with the salad.
Ina’s Oven Roasted ShrimpI first saw the method to roast shrimp in the oven on The Barefoot Contessa. The mighty Ina Garten was making her Roasted Shrimp Cocktail and as soon as I stopped drooling and pulled myself away from the screen, I knew I had to try it.
Why is this a great method? First, I love that you can cook a great big batch of shrimp, quickly and all at once. And, second, I love that it’s a hands-off method that allows you to use those precious dinner-time minutes working on the rest of the meal while the shrimp cooks up perfectly in the oven.
How to Make Shrimp Caesar SaladMake the Croutons1. Place the bread cubes on a rimmed baking sheet and combine the melted butter, olive oil, and garlic powder in a small dish. 2. Pour the butter mixture over the bread cubes and sprinkle the Parmesan over the top. Toss until the bread is coated. 3. Bake in a preheated 350 degrees F oven for 7 to 10 minutes, stirring occasionally, until toasted.
Make-Ahead TipThe croutons can be made in advance and stored in an airtight container, like a zippered plastic storage bag. They will be at their best if used within a day or two.
Roast the Shrimp1. Place the shrimp in a colander and rinse with cold water . Remove tails, if necessary. Drain well, pat dry with paper towels and place them on a rimmed baking sheet. 2. Drizzle the shrimp with the olive oil and season with the salt and pepper, to taste. 3. Roast in a preheated 400 degrees F oven for 8 to 10 minutes, or until cooked through. Remove from the oven, squeeze the lemon juice over the shrimp and toss to combine. Set aside to cool slightly while you prepare the other salad ingredients.
Assemble the Salad1. Place the chopped romaine in a large serving bowl. Drizzle a little of the salad dressing over the top and toss well to coat. Add about half the Parmesan and toss again. 2. Top with the roasted shrimp, croutons, and remaining Parmesan. 3. Drizzle the top of salad with a little additional dressing. Serve with remaining dressing and lemon wedges on the side.
Tips for the Best Shrimp Caesar SaladFresh Ingredients – The key to a great Shrimp Caesar Salad is using fresh ingredients. Make sure to use fresh romaine lettuce, super fresh shrimp or frozen shrimp that has been recently thawed, and fresh lemon juice.
Don’t Overcook the Shrimp – Overcooked shrimp can become tough and rubbery, so be careful not to overcook them. The shrimp should only take about 8 to10 minutes to cook in the oven, depending on the size.
Homemade Dressing – Caesar dressing is surprisingly easy to make at home, and it tastes so much better than store-bought. This is the what will make your homemade Shrimp Caesar salad truly restaurant quality.
Serve Immediately – Shrimp Caesar Salad is best served fresh, so make sure to assemble it just before serving.
What Else Can You Add to Caesar Salad?BLT(A) Caesar – For a pop of color, especially in the summer months, I like to add bright red cherry tomatoes. Garnish the salad with a little crumbled bacon and you’ve got yourself a BLT Shrimp Caesar Salad. Add sliced avocado for the full BLTA experience!
Additional Crunch – Add some toasted nuts to your salad. Walnuts, slivered or sliced almonds, or pine nuts are great choices.
Switch Up the Greens – Swap out half of the romaine for kale to create a kale Caesar salad. Tuscan kale is milder and sweeter than curly kale and adds great crunch to salads. Some people think kale has a bitter taste but the lemony, garlicky Caesar dressing mellows it out. I recommend doing a half romaine/half kale ratio for the best flavor.
Protein – You can swap the shrimp for chicken like in my Grilled Chicken Caesar Salad. Chopped rotisserie chicken works well and is a great shortcut. We also love my Blackened Salmon for this salad. The seared, Cajun-spiced fish is just dreamy with the creamy Caesar dressing and crunchy romaine lettuce.
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PrintShrimp Caesar SaladUpgrade your Caesar salad with oven roasted shrimp, homemade croutons, and a fresh, made from scratch Caesar dressing. This restaurant-quality Shrimp Caesar Salad is easy perfect for a quick and satisfying lunch or dinner.Course SaladCuisine American, ItalianPrep Time 15 minutesCook Time 15 minutesTotal Time 30 minutesServings 4 servingsCalories 503kcalAuthor Valerie BrunmeierIngredientsFor the Croutons 2 cups cubed French bread (1-inch) * 2 tablespoons extra virgin olive oil * 1 tablespoon butter melted * ½ teaspoon garlic powder * 2 tablespoons shredded Parmesan For the Shrimp 1 pound extra large raw shrimp (26-30 count), peeled and deveined (if frozen, defrost completely according to package directions) * 1 tablespoon extra virgin olive oil * ¼ teaspoon fine ground sea salt * freshly ground black pepper to taste * ½ lemon juiced For the Salad 5 to 6 cups romaine lettuce well chopped (from 1 head or 2 romaine hearts) * ⅓ cup shaved or grated Parmesan * ½ to ⅔ cup Homemade Caesar Salad Dressing (or your favorite store-bought brand) * 1 lemon cut into wedges (for serving) InstructionsMake the Croutons Preheat the oven to 350 degrees. * Combine the melted butter, olive oil, and garlic powder in a small dish. Place bread cubes on a rimmed baking sheet and toss with the butter mixture and Parmesan cheese. Bake for 7 to 10 minutes, stirring occasionally, until toasted. Roast the Shrimp Preheat the oven to 400 degrees F. * Place the shrimp in a colander and rinse with cold water . Remove tails, if necessary. Drain well, pat dry with paper towels and place them on a rimmed baking sheet. * Drizzle the shrimp with the olive oil and season with the salt and pepper, to taste. Roast for 8 to 10 minutes, or until cooked through. Remove from the oven, squeeze the lemon juice over the shrimp and toss to combine. Set aside to cool slightly. Assemble the Salad Place the chopped romaine in a large serving bowl. Drizzle with ¼ to ⅓ cup of the salad dressing and toss well to coat. Add about half the Parmesan and toss again. Top with the roasted shrimp, croutons, and remaining Parmesan. Drizzle top of salad with a little additional dressing. Serve with remaining dressing and lemon wedges on the side. NutritionCalories: 503kcal | Carbohydrates: 23g | Protein: 24g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 171mg | Sodium: 1493mg | Potassium: 403mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5522IU | Vitamin C: 24mg | Calcium: 237mg | Iron: 3mgMore Main Dish Salads Southwest Chicken Caesar Salad Mediterranean Chicken Salad Easy Chicken Cobb Salad Grilled Chicken Caesar Salad This post was originally published on January 2, 2015. It has been updated with new text and images.
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This Thai Crunch Salad recipe was inspired by the totally crave-worthy salad at California Pizza Kitchen. It’s loaded with chicken, crunchy veggies and topped with a Thai peanut salad dressing and crispy wonton strips.
If you’re a CPK fan, you’ll love my CPK BBQ Chicken Salad recipe too!
Over 10 years ago I decided to create a homemade version of one of my favorite salads of all time, the Thai Crunch Salad from California Pizza Kitchen.
It is the salad of my dreams. It is heaven on a plate.
Thankfully, the salad is still on the CPK menu, but this make at home version hits the spot and 100% satisfies my cravings.
As the name promises, there is a ton of crunch from cabbage, carrots, peanuts, and crispy wonton strips. It’s loaded with protein from lean chicken breast and nutrition-packed edamame. And, it’s topped with the irresistible flavor of a peanut dressing that takes just minutes to whip up at home.
Table of contents Thai Crunch Salad Ingredients * Thai Peanut Dressing Ingredients * How to Make Copycat CPK Thai Crunch Salad * Valerie’s Tips and Variations * More Main Dish Salads You’ll Love Thai Crunch Salad Ingredients Romaine lettuce – Romaine is not in the restaurant salad, but combining it with cabbage makes a slightly more substantial salad. Rinse and drain it well or just place it in a handy, dandy salad spinner and give it a spin. * Coleslaw – A bag of 3-color coleslaw mix is a mixture of red cabbage, green cabbage, and shredded carrot. If it comes with a dressing, you can save it for another time. * Cilantro leaves – Cilantro adds so much distinct flavor to this salad. * Edamame – You can find fresh shelled edamame in the produce section of the grocery store and bags of frozen shelled edamame in the frozen vegetable section. * Green onions * Shredded carrot – The coleslaw mix has a little shredded carrot but I add additional for more color and texture. * Red bell pepper * Rotisserie chicken – Best kitchen shortcut ever! I use chopped breast meat (not shredded) for a texture similar to the restaurant salad. * Avocado * Peanuts – Roasted, unsalted peanuts. * Wonton strips – Sometimes you can find ready made wonton strips at the store (check the produce section near the salad toppers). But, they’re easy to make with wonton wrappers and some vegetable oil.
Pro TipA key element to this salad is that everything is chopped into small pieces so you get a little bit of everything in each bite.
Thai Peanut Dressing IngredientsCPK uses two salad dressings for their Thai Crunch Salad, a lime cilantro vinaigrette and a peanut dressing. Creating two salad dressings for one salad is a bit much, so I came up with one seriously yummy dressing that incorporates the best of both.
- Creamy peanut butter
- Water
- Oil – Vegetable oil and a little sesame oil.
- Seasoned rice vinegar – Seasoned rice vinegar has a little sugar and salt for added flavor.
- Brown sugar
- Less sodium soy sauce – You can substitute tamari for a gluten-free peanut dressing.
- Minced garlic
- Red pepper flakes – This is a mildly spicy dressing. You can eliminate or decrease the red pepper flakes, to suit your taste.
- Lime juice – The juice from half a lime.
How to Make Copycat CPK Thai Crunch Salad Make the Thai Peanut Dressing – Place all ingredients for the dressing in the bowl of a food processor or small blender. Process for about 2 minutes, or until smooth and emulsified. * Make the Crispy Wonton Strips – Slice the wonton wrappers into strips ¼-inch strips. Heat about 1-inch of oil in a large skillet or sauté pan. Fry the strips in batches, spreading them out so they don’t stick together. When golden brown, quickly remove from the oil with a slotted spoon drain on paper towels. * Assemble the Salad – In a large serving bowl combine the Romaine, coleslaw mix, cilantro, edamame, green onion, shredded carrot, red bell pepper, and rotisserie chicken. Toss well to combine. * Dress the Salad* – Drizzle about ¾ of the peanut dressing over the salad and toss well. Add the avocado and peanuts and toss lightly. Drizzle the remaining dressing over the top and garnish with the wonton strips.
Valerie’s Tips and Variations Make-ahead – You can make the Thai Peanut Dressing up to 2 to 3 days in advance, transfer it to an mason jar or other airtight container, and refrigerate until ready to use. The wonton strips will stay crispy if made a day or two in advance and stored in an airtight container, like a zippered plastic storage bag. Don’t dress the salad until ready to serve or it will become soggy. * Rice sticks – CPK’s Thai Crunch Salad includes both fried wonton strips and crisped rice noodles (see gluten-free option below). There is plenty of crunch in this salad without the rice sticks so I opt to leave them out. If you’d like to include them, just follow the directions on the package to quickly crisp them in hot oil and drain them well on paper towels before adding them to the salad. * Gluten-free – Substitute gluten-free tamari for the soy sauce in the dressing and substitute rice sticks for the wonton strips. More Main Dish Salads You’ll Love BBQ Chicken Salad (CPK Copycat) * Grilled Chicken Caesar Salad * Easy Chicken Cobb Salad * Southwest Chicken Caesar Salad * Mediterranean Chicken Salad
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PrintThai Crunch Salad (CPK Copycat)This Thai Crunch Salad recipe was inspired by the totally crave-worthy salad at California Pizza Kitchen. It's loaded with chicken, crunchy veggies and topped with a Thai peanut salad dressing and crispy wonton strips.Course Main Course, Salad, Side DishCuisine American, ThaiPrep Time 25 minutesCook Time 1 minuteTotal Time 26 minutesServings 4 servingsCalories 534kcalAuthor Valerie BrunmeierIngredientsThai Peanut Dressing ¼ cup creamy peanut butter * ¼ cup water * 2 tablespoons vegetable oil * 2 tablespoons seasoned rice vinegar * 2 tablespoons brown sugar * 2 teaspoons less sodium soy sauce or tamari for gluten-free * 1 teaspoon sesame oil * 1 teaspoon minced garlic * ½ lime juiced * ½ teaspoon red pepper flakes Crispy Wonton Strips (omit for gluten-free) 5 to 6 wonton wrappers * vegetable oil as needed Thai Crunch Salad 3 cups romaine lettuce well chopped * 8 ounces 3-color coleslaw mix * ½ bunch cilantro chopped * 1 cup shelled edamame * 3 green onions chopped * ½ cup shredded carrot * ½ red bell pepper diced * 2 cups rotisserie chicken breast meat chopped * 1 avocado chopped * ½ cup roasted unsalted peanuts InstructionsThai Peanut Dressing Place all ingredients for the Thai Peanut Dressing in the bowl of a food processor or small blender. Process for about 2 minutes, or until smooth and emulsified. Set aside, or if making ahead, transfer to an airtight container and refrigerate. Crispy Wonton Strips Cut the wonton wrappers into strips about ¼-inch by 3 inches long. You can stack them to do this quickly. * Heat about 1-inch of oil in a large skillet or sauté pan. Fry in batches, spreading them out so they don't stick together. When golden brown, quickly remove from the oil with a slotted spoon and transfer them to paper towels to drain. (Note – they will brown very quickly and continue to crisp even more after they drain). Assemble the Salad In a large serving bowl combine the Romaine, coleslaw mix, cilantro, edamame, green onion, shredded carrot, red bell pepper, and rotisserie chicken. Toss well to combine. Drizzle about ¾ of the peanut dressing over the salad and toss well. Add the avocado and peanuts and toss lightly. Drizzle the remaining dressing over the top and garnish with the wonton strips. * Serve immediately. NotesVariations:Rice Sticks – CPK’s Thai Crunch Salad includes both fried wonton strips and crisped rice noodles (see gluten-free option below). There is plenty of crunch in this salad without the rice sticks so I opt to leave them out. If you’d like to include them, just follow the directions on the package to quickly crisp them in hot oil and drain them well on paper towels before adding them to the salad.Gluten-free – Substitute gluten-free tamari for the soy sauce in the dressing and substitute rice sticks for the wonton strips.NutritionCalories: 534kcal | Carbohydrates: 36g | Protein: 37g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 63mg | Sodium: 492mg | Potassium: 1160mg | Fiber: 11g | Sugar: 14g | Vitamin A: 6537IU | Vitamin C: 54mg | Calcium: 122mg | Iron: 3mgMore Copycat Recipes Napa Almond Chicken Salad (Panera Copycat) Easy Corn Salsa (Chipotle Copycat) BBQ Chicken Salad (CPK Copycat) Cilantro Lime Rice This post was originally published on March 29, 2012. It has been updated with new text and images.
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These Chicken Fajita Quesadillas combine the smoky flavor of fajitas with the cheesy goodness of quesadillas. A fun, family-friendly meal that comes together one skillet in about 30 minutes!
Use my easy Homemade Fajita Seasoning to make quesadillas that rival those you’ve had at restaurants.
How can you improve upon the goodness of chicken fajitas? Fold that flavorful filling into tortillas with two layers of cheese and cook them until crisped and golden brown.
When you’ve got a quesadilla craving, you can 100% satisfy it at home with these easy Chicken Fajita Quesadillas.
Table of contents Ingredient Notes * How to Make Chicken Fajita Quesadillas + Make the Chicken Fajita Filling + How to Assemble Quesadillas + How to Cook and Slice Quesadillas * Valerie’s Tips for the Best Fajita Quesadillas * Serving Suggestions * Storage and Reheating Ingredient Notes Chicken – Cut boneless skinless chicken breasts into small bite-size (½ to 1-inch) pieces that work better for quesadillas. * Seasoning – I highly recommend using my Homemade Fajita Seasoning recipe for the best flavor but you can substitute a store-bought spice packet if you’d like. * Lime – Half of a lime is used in the marinade to help tenderize the chicken and the other half is squeezed over the cooked filling. * Oil – A little vegetable oil for cooking the filling and the quesadillas. * Peppers – A couple of bell peppers in assorted colors and a jalapeno. * Onion – I like to use red onion for even more color and great flavor. * Tortillas – Look for 8-inch, burrito size flour tortillas. * Cheese– You want to use freshly shredded cheese which melts far better than pre-shredded bagged cheese. I used a combination of pepper Jack cheese and sharp cheddar cheese. Colby Jack is also a great choice. * For serving – Optional items like salsa, sour cream, and guacamole are all a natural fit for quesadillas.
How to Make Chicken Fajita QuesadillasThis is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
Make the Chicken Fajita Filling1. Marinate – Place the pieces of chicken in a gallon size resealable food storage bag with the marinade mixture. Refrigerate the chicken while you prepare the veggies. 2. Prep the veggies – Dice the peppers and onion. 3. Cook the chicken – Heat vegetable oil In a large nonstick skillet and add the chicken. Cook, stirring frequently, until browned. 4. Add the veggies – Add the bell peppers, onions, and jalapeno to the pan and cook, stirring frequently, until the veggies are tender and the chicken is cooked through, about 4 to 5 minutes more. Remove the skillet from the heat, squeeze the juice from the remaining half of the lime over the top of the chicken and veggies, and toss to combine. Transfer the chicken and veggies to a bowl and set aside.
How to Assemble Quesadillas1. Cheese – Place two tortillas on a cutting board or other work surface. On one-half of each tortilla (leave half the tortilla bare so you can fold it over), layer 3 tablespoons of the cheese. 2. Fajita filling – Top with about ½ cup of the chicken and vegetable mixture. 3. More cheese – Sprinkle another 3 tablespoons of the cheese over the top. 4. Oil – Fold the empty side of the tortilla over the filling so the tortillas are folded in half. Brush the top of each quesadilla with about ½ teaspoon of oil.
How to Cook and Slice Quesadillas1. Cook oiled side – Wipe the skillet clean with a paper towel and return it to medium heat. Place 2 quesadillas in the skillet, oil side down with the rounded side towards the outside edge of the skillet. Brush the top side of each tortilla with about ½ teaspoon of oil. Cook for 1 minute or until golden brown on the bottom. 2. Flip and cook – Use a spatula to carefully flip the quesadillas and continue to cook 1 to 2 minutes longer or until golden brown on the 2nd side. 3. Rest – Transfer to a cutting board and let them rest while you cook the remaining quesadillas. 4. Slice – Using a pizza cutter, slice each quesadilla into 3 wedges.
Valerie’s Tips for the Best Fajita Quesadillas Bite-Size Chicken – Instead of slicing the chicken into strips like you would for chicken fajitas, cut the meat into small, bite-size pieces that will stay put inside the tortillas once you slice them. * Cheese Please! – Sandwich the chicken fajita filling between two layers of freshly shredded cheese. The cheese acts like a “glue” to help seal the tortilla around the filling. * Fold-Over Technique* – Use one tortilla per quesadilla and fold it over, as demonstrated in this post for the best result. If you try layering the ingredients on one tortilla and topping it with another, you’ll end up with floppy quesadillas that are not as sturdy. Serving SuggestionsServe the quesadillas on a platter with small bowls of sour cream, salsa, and guacamole.
Quesadillas are a perfect party snack for a game day party or a fun dinner anytime. Make them a meal with these recipes.
- Chicken Tortilla Soup
- Creamy Southwest Chicken Soup
- Stovetop Taco Soup
- Cilantro Lime Rice
- Restaurant Style Mexican Rice
- Instant Pot Mexican Pinto Beans (or warmed black beans or refried beans)
- Blender Salsa
- Corn Guacamole
Storage and ReheatingTransfer leftover quesadillas to an airtight container and refrigerate for up to 4 days. Reheat in a toaster oven (best for re-crisping) or in the microwave for an easy lunch.
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PrintChicken Fajita QuesadillasThese Chicken Fajita Quesadillas combine the smoky flavor of fajitas with the cheesy goodness of quesadillas. A fun, family-friendly meal that comes together one skillet in about 30 minutes!Course Appetizer, Main CourseCuisine Mexican, SouthwestPrep Time 15 minutesCook Time 15 minutesTotal Time 30 minutesServings 6Calories 450kcalAuthor Valerie BrunmeierIngredients 1 pound boneless skinless chicken breasts cut into small bite-size (½ to 1-inch) pieces * 2 tablespoons Homemade Fajita Seasoning or a store-bought blend * 1 lime halved and divided * 4 tablespoons vegetable oil divided (or as needed) * 2 medium bell peppers diced (about 2 cups) assorted colors * ½ cup diced red onion about ½ a medium onion * 1 jalapeno seeded and diced, optional * 8 burrito size flour tortillas 8-inch * 1 ½ cups freshly shredded pepper Jack cheese * 1 ½ cups freshly shredded sharp cheddar cheese also good with Colby Jack Optional For Serving Salsa, sour cream, guacamole Instructions* Place the bite-size pieces of chicken in a gallon size resealable food storage bag. Set aside * In a small bowl, combine 1 tablespoon oil, the juice from half of the lime, and the fajita seasoning. Pour the mixture over the chicken in the bag and smoosh it around with your hands until the chicken is well coated. Press out as much air as possible and seal the bag. Refrigerate while you prepare the veggies. * Dice the veggies as indicated in the ingredient list above. * In a 12-inch nonstick skillet, heat 2 teaspoons of oil over MEDIUM-HIGH heat. Add the chicken and cook, stirring frequently, until browned, about 3 to 4 minutes. Add the bell peppers, onions, and jalapeno to the skillet and cook, stirring frequently, until the veggies are tender and the chicken is cooked through, about 4 to 5 minutes more. Remove the skillet from the heat, squeeze the juice from the remaining half of the lime over the top of the chicken and veggies, and toss to combine. Transfer the chicken and veggies to a bowl and set aside. * Wipe the skillet clean with paper towels. * Place two tortillas on a cutting board or other work surface. On one-half of each tortilla (leave half the tortilla bare so you can fold it over), layer 3 tablespoons of the cheese, top with about ½ cup of the chicken and vegetable mixture, and sprinkle another 3 tablespoons of the cheese over the top. Fold the empty side of the tortilla over the filling so the tortillas are folded in half. Brush the top of each quesadilla with about ½ teaspoon of oil. * Return the skillet to MEDIUM heat. Place 2 quesadillas in the skillet, oil side down with the rounded side towards the outside edge of the skillet. Brush the top side of each tortilla with about ½ teaspoon of oil. Cook for 1 minute or until golden brown on the bottom. * Use a spatula to carefully flip the quesadillas and continue to cook 1 to 2 minutes longer or until golden brown on the 2nd side. Transfer to a cutting board and let them rest. * Repeat with remaining quesadillas. * Using a pizza cutter, slice each quesadilla into 3 wedges. Serve with salsa, sour cream and guacamole. NotesThis recipe makes 24 quesadilla wedges and the nutrition information was calculated based on a serving size of 4 wedges per person.NutritionServing: 4wedges | Calories: 450kcal | Carbohydrates: 26g | Protein: 33g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 806mg | Potassium: 495mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1874IU | Vitamin C: 59mg | Calcium: 482mg | Iron: 2mgHand-Held Mexican Favorites Baked Cheesy Bean and Rice Burritos Chicken and Veggie Baked Tostadas Crock-Pot Chicken Tacos Baked Chicken Taquitos The post Chicken Fajita Quesadillas appeared first on Valerie's Kitchen.
This homemade Fajita Seasoning recipe adds great flavor to fajitas and more! Create restaurant quality meals in your home kitchen with this made from scratch spice mix.
Since I discovered the benefits of mixing up my own Homemade Taco Seasoning Mix, there’s been no turning back! That recipe started me on a path of mixing up my own spice mixes that are responsible for some of my favorite recipes of all time.
Flavorful blends like my Kickin’ Cajun Seasoning Mix and this Fajita Seasoning recipe are the secret to turning out dishes from your home kitchen that rival restaurant meals.
It takes just a couple of minutes to mix together a big batch, and you’ll be so glad you did! I am never without a jar of this seasoning in my pantry and replenish it frequently.
Table of contents Ingredients for Homemade Fajita Seasoning * How to Make Fajita Seasoning * How to Use Fajita Seasoning * Homemade Seasoning Storage Tips Ingredients for Homemade Fajita Seasoning Chili powder * Cumin * Smoked paprika – Adding smoked paprika ensures a slightly smoky flavor regardless of whether you cook your meat on the grill or stovetop. * Fine ground sea salt and freshly ground black pepper * Light brown sugar – Adding a little sugar to a spice blend ensures the meat will get a nice sear on the exterior when grilling or pan frying. * Onion powder * Garlic powder * Cayenne pepper – You can adjust the amount of cayenne and the resulting heat level to suit your taste.
How to Make Fajita Seasoning1. Add all of the ingredients to an airtight container, like a mason jar. 2. Secure the lid and shake the container until the spices are well combined.
How to Use Fajita SeasoningHomemade Fajita Seasoning adds great flavor to chicken, beef, shrimp, and even veggies and potatoes.
Use 1 to 2 tablespoons of Fajita Seasoning per pound of meat.
- Fajitas – I use this homemade fajita seasoning for my Grilled Steak Fajitas, Skillet Chicken Fajitas, and Chicken Fajita Quesadillas.
- Dry Rub – Pat the meat dry with paper towels, drizzle the meat with a little olive oil and then sprinkle the Fajita Seasoning over all sides before cooking on a grill or in a skillet.
- Wet Rub – Combine equal parts Fajita Seasoning and olive oil for a wet rub that will have a paste-like consistency. Smear it all over your meat before cooking.
- Marinade – Mix with equal parts olive oil and add the juice from a lime or lemon and pour the marinade over chicken or beef in a zippered plastic storage bag. Seal the bag and refrigerate for at least 1 hour and up to 8 hours before cooking on the grill or stove. Shrimp is more delicate and should not be marinated in a citrus juice based marinade for longer than 30 minutes.
- Vegetables and Potatoes – Toss vegetables or potatoes with olive oil and a little Fajita Seasoning before roasting or sautéing.
This recipe yields just shy of 8 tablespoons which is plenty to make three or four batches of fajitas or to season or marinate meat for several meals.
Pro TipWhen using a seasoning blend that contains sugar, it’s best to use thinner cuts of meat that cook quickly to avoid burning. This is most important when cooking the meat in a skillet. Chicken breasts should be thin-sliced or pounded to about -inch thickness. For beef, thinner cuts like skirt steak or flank steak work well.
Homemade Seasoning Storage TipsStore spice mixes in an airtight container in a cool, dark place like your pantry. I like to use small mason jars with chalkboard style labels or glass spice jars. Spices can lose potency over time so use homemade spice blends within a 3 to 4 months for the best flavor.
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PrintHomemade Fajita SeasoningThis homemade Fajita Seasoning recipe adds great flavor to fajitas and more! Create restaurant quality meals in your home kitchen with this made from scratch spice mix.Course Seasoning MixCuisine Mexican, Tex MexPrep Time 5 minutesTotal Time 5 minutesServings 8 tablespoonsCalories 7kcalAuthor Valerie BrunmeierIngredients 2 tablespoons chili powder * 2 tablespoons cumin * 1 tablespoon smoked paprika * 1 tablespoon sea salt * 2 teaspoons brown sugar * 1 teaspoon fresh ground black pepper * 1 teaspoon onion powder * 1 teaspoon garlic powder * ½ teaspoon cayenne pepper or to taste Instructions Add all the spices to an airtight container, like a mason jar. Shake well to combine. Store in a cool, dry place. * Use 1 to 2 tablespoons of fajita seasoning per pound of meat. Can be used as a dry rub or mix with equal parts olive oil for a wet rub. Delicious with shrimp, chicken, pork, or beef. NotesThis recipe yields just shy of 8 tablespoons or ½ cup. Store in an airtight container and use within 3 to 4 months for the best flavor.How to Use Fajita Seasoning Use 1 to 2 tablespoons seasoning per pound of meat. Fajitas – I use this homemade fajita seasoning for my Steak Fajitas, Skillet Chicken Fajitas, and Chicken Fajita Quesadillas. * Dry Rub – Pat the meat dry with paper towels, drizzle the meat with a little olive oil and then sprinkle the Fajita Seasoning over all sides before cooking on a grill or in a skillet. * Wet Rub – Combine equal parts Fajita Seasoning and olive oil for a wet rub that will have a paste-like consistency. Smear it all over your meat before cooking. * Marinade – Mix with equal parts olive oil and add the juice from a lime or lemon and pour the marinade over chicken or beef in a zippered plastic storage bag. Seal the bag and refrigerate for at least 1 hour and up to 8 hours before cooking on the grill or stove. Shrimp is more delicate and should not be marinated in a citrus juice based marinade for longer than 30 minutes. * Vegetables and Potatoes* – Toss vegetables or potatoes with olive oil and a little Fajita Seasoning before roasting or sautéing. NutritionServing: 1teaspoon | Calories: 7kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 303mg | Potassium: 33mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 365IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 1mgMore Ideas Skillet Chicken Fajitas Steak Fajitas Chicken Fajita Quesadillas Crock-Pot Chicken Tacos The post Homemade Fajita Seasoning appeared first on Valerie's Kitchen.
This recipe for Crock-Pot Tex-Mex Chicken creates tender, flavorful shredded chicken with black beans and corn. Serve it over rice or wrapped in tortillas with your favorite toppings for a satisfying weeknight dinner.
The inspiration for this recipe came from my Crock-Pot Chicken Tacos but with a delicious Southwest twist.
This easy Southwest-inspired chicken recipe is totally in order on busy days when I have a house full.
It’s wholesome, substantial, and it makes a good amount which means leftovers! Leftovers are always a bonus in my book and Crock-Pot Tex-Mex Chicken reheats beautifully.
Table of contents Recipe Highlights * Ingredient Notes * How to Make Crock-Pot Tex-Mex Chicken * Serving Suggestions * Storage Tips * More Easy Slow Cooker Recipes Recipe Highlights Easy Prep – This mostly hands-off recipe requires just 5 minutes of prep. * Simple Ingredients – The short ingredient list includes easy to stock items like canned goods and frozen corn. * Versatile – Use this chicken for everything from burrito bowls, to tacos, or nachos. * Freezer-Friendly – Freeze leftovers for an easy future meal. Ingredient Notes Chicken – Fully thawed boneless, skinless chicken breasts. You should not use frozen chicken in slow cooker recipes for food safety concerns and to avoid a watery result. * Taco seasoning – I highly recommend making your own Homemade Taco Seasoning Mix. A store-bought blend will work, but the flavor of homemade seasoning is so much better. * Canned goods – A can of fire-roasted diced tomatoes, black beans, and diced green chiles. * Corn – I love using frozen corn in recipes like this. I always have it in my freezer and there is no need to thaw it in advance. * Fresh vegetables – Diced white or yellow onion and red bell pepper*.
How to Make Crock-Pot Tex-Mex Chicken1. Add Ingredients – Place the chicken in your slow cooker and sprinkle it with the taco seasoning. Add the tomatoes, green chiles, bell pepper, and onion. Reserve the beans and corn for later. 2. First Cook – Cook on low for 6 to 7 hours or high for 3 to 4 hours, or until chicken is fork tender and easy to shred. 3. Shred/Add Beans and Corn– Use two forks to shred the chicken into the cooking liquid. Stir in the black beans and corn. 4. Final Cook – Cover, and cook for an additional 30 minutes or until the corn and beans are warmed through.
Pro TipCanned beans can take on an undesirable texture if you cook them for an extended time in a slow cooker. This is why I add the beans and frozen corn after the initial cooking time and continue to cook just until they are warmed through.
Serving Suggestions Burrito Bowls – My favorite way to serve this Tex-Mex Chicken is piled on top of Cilantro Lime Rice with a little cheese, avocado, cilantro, and sour cream. * Tacos or Burritos – Tuck it inside lightly toasted flour tortillas or fried corn tortillas with your favorite toppings. * Nachos* – Scatter tortilla chips over a baking sheet and top them with Tex-Mex Chicken and plenty of shredded cheese. Pop the baking sheet under the broiler until the cheese melts then top your nachos with toppings like my easy Blender Salsa, guacamole sour cream, and pickled jalapeno rings.
Storage Tips Refrigerate – Transfer leftovers to an airtight container and refrigerate for up to 4 days. Leftovers reheat really well in the microwave or in a pot on the stove over low heat. * Freeze* – For longer storage, place leftovers in a freezer-safe plastic storage bag, press out as much air as possible and seal the bag. Label with the date and freeze it for up to 3 months. Thaw completely in the refrigerator overnight before reheating.
More Easy Slow Cooker Recipes* Slow Cooker Green Chile Beef * Carnitas (Slow Cooker or Oven) * Slow Cooker Shredded Mexican Pork with Beans * Easy Slow Cooker Chicken Enchiladas * Crock-Pot Chile Verde
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PrintCrock-Pot Tex-Mex ChickenThis recipe for Crock-Pot Tex-Mex Chicken creates tender, flavorful shredded chicken with black beans and corn. Serve it over rice or wrapped in tortillas with your favorite toppings for a satisfying weeknight dinner.Course Main CourseCuisine SouthwestPrep Time 5 minutesCook Time 6 hours 30 minutesTotal Time 6 hours 35 minutesServings 8 servingsCalories 246kcalAuthor Valerie BrunmeierIngredients 2¼ to 2½ pounds boneless skinless chicken breasts 3 to 4 pieces * 2 tablespoons Homemade Taco Seasoning Mix * ½ cup diced white or yellow onion * 14.5 ounce can fire roasted diced tomatoes undrained * 4 ounce can diced green chiles undrained * 15.5 ounce can black beans drained * 1½ cups frozen corn (don't thaw) Optional Ingredients (For Serving) Cilantro Lime Rice * Flour or corn tortillas * Avocado, sour cream, cheese, salsa, cilantro Instructions Place the chicken in your slow cooker and sprinkle it with the taco seasoning. Add the tomatoes, green chiles, bell pepper, and onion. Reserve the beans and corn for later. * Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, or until the chicken is fork tender and easy to shred. * Use two forks to shred the chicken into the cooking liquid. Stir in the black beans and corn. Cover and cook for an additional 30 minutes or until the corn and beans are warmed through. * Serve over rice or as taco or burrito filling. NutritionCalories: 246kcal | Carbohydrates: 21g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 547mg | Potassium: 763mg | Fiber: 6g | Sugar: 2g | Vitamin A: 324IU | Vitamin C: 12mg | Calcium: 50mg | Iron: 2mgMore Southwest Inspired Recipes Southwest Chicken Caesar Salad Tamale Pie Creamy Southwest Chicken Soup Tex-Mex Chicken and Rice Skillet This post was originally published on August 17, 2014. It has been updated with new text and images.*
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This recipe for Oven Baked Baby Back Ribs makes it easy to have BBQ on the menu anytime of year. A smoky spice rub and easy oven method create these tender, flavorful ribs.
Just like my BBQ Country Style Ribs and Oven Baked BBQ Chicken, you don’t need to fire up the grill for a taste of summer!
BBQ can’t just be a summer thing in our house. It doesn’t matter what season it is, we will not deny ourselves perfectly tender ribs slathered in BBQ sauce.
Once the sun begins to shine I’m all about my collection of grilling recipes. But, when it’s cold and rainy outside, this method for Oven Baked Baby Back Ribs is a game changer.
Table of contents Recipe Highlights * Ingredient Notes * How Do You Check for a Membrane on Ribs? * How to Make Oven Baked Baby Back Ribs + Season and Bake + Baste and Broil * FAQ and Valerie’s Tips * What to Serve with Ribs Recipe Highlights All-Season Recipe – This recipe works any time of year. A little rain or snow will not deny us our ribs! * Feed a Crowd – Get a couple of racks of ribs cooking in the oven while your grill is loaded up with Classic Beef Burgers or Pineapple Chicken Kabobs. * Hands Off – After just minutes of prep, these easy baby back ribs are completely hands off until a final basting of BBQ sauce. * Incredible Result – This method creates ribs with a crisped, caramelized exterior and super tender meat. Ingredient Notes Ribs – A couple of racks of pork baby back ribs. * BBQ sauce – Your favorite brand of BBQ sauce. We love Kinder’s Mild. * Pork Spice Rub* – The smoky, flavor-packed dry rub consists of smoked paprika, granulated garlic (or garlic powder), onion powder, brown sugar, cumin, salt, black pepper, and a little cayenne pepper.
Pro TipThis recipe makes enough spice rub for up to 3 pounds of ribs. If your ribs weigh more, I recommend doubling the spice rub to be sure there is enough.
How Do You Check for a Membrane on Ribs?A membrane is a silvery, or whitish skin over the bony side of your ribs. If you see this on your ribs, you’ll need to remove the membrane since it is tough and chewy once cooked. You can do it yourself as described below, or ask the butcher at the store to do it for you.
Some brands of baby back ribs, like the ribs I purchase at Costco, come with the membrane removed. Great timesaver!
How to Make Oven Baked Baby Back Ribs1. Combine the ingredients for the dry rub in a small bowl. 2. Remove the ribs from their packaging and rinse under cool water. Dry well with paper towels. If the ribs have a membrane intact, insert a knife under it to lift it, grab hold of it with a paper towel, and peel it off.
Season and Bake1. Place the ribs separate sheets of heavy duty aluminum foil that are large enough to enclose them. Sprinkle the spice rub over both sides, using your hands to rub it all over. 2. Enclose the ribs in the foil. 3. Place the foil packets on a foil-lined baking sheet. Transfer the ribs to a preheated 300 degree F oven. Bake for 2 hours, or until very tender when pierced with a fork.
Baste and Broil1. Remove the ribs from the oven and remove the foil packet containing the ribs from the baking sheet. Open the foil and use tongs to transfer the ribs to the empty foil-lined baking sheet, meaty side down. 2. Brush the bony side with BBQ sauce, then flip and generously baste the meaty side with the remaining sauce. 3. Return the baking sheet to the oven and broil for 4 to 6 minutes, or until the sauce begins to caramelize. Remove from the oven and let the ribs rest for about 5 minutes. Then, transfer to a cutting board and use a serrated knife to slice between the bones into individual ribs.
FAQ and Valerie’s TipsWhat temperature should baby back ribs be baked at? It’s best to bake ribs at a low temperature for a long time to give the tough connective tissues time to break down. I have found 300 degrees F to be the optimal temperature.
How long does it take baby back ribs to cook in the oven? Baby back ribs will be rendered perfectly tender in about 2 hours in a 300 degree F oven. Low and slow is the name of the game. They can, however, become too tender to the point of literally falling off the bone if you overcook them. You want the meat to be tender but still cling to the bone for the best result. Begin checking them towards the end of the baking time and remove them from the oven when they are very tender when pierced with a fork.
Do you bake baby back ribs covered or uncovered? Covered! Enclosing the ribs in the aluminum foil creates a moist environment where the juices won’t escape and cook off. This is ideal for infusing flavor and tenderizing the meat. Don’t worry about how they look after the initial baking time. Basting the ribs with BBQ sauce and quickly broiling them before serving will crisp and caramelize the surface.
Will this recipe work with other types of ribs? Yes. You can use spareribs, country-style, or St. Louis style ribs. As long as the total weight is similar, the cooking time should be about the same.
How many ribs per person? There are usually about 12 ribs in a rack of baby back ribs. You should count on half a rack, or 6 ribs per person, when ribs are the only entrée. If you are serving ribs as part of a large meal with other main course options, you can reduce this to 2 or 3 ribs per person.
What to Serve with RibsThe list is endless but here are some of my all-time favorite BBQ side dishes.
- Baked Macaroni and Cheese
- Mexican Cornbread (A must try recipe!)
- Old Fashioned Potato Salad
- Spicy Baked Beans
- Chicken Avocado Pasta Salad
- California Coleslaw Sign up for my free newsletter for all the latest recipes and join me on Facebook, Instagram and Pinterest for more cooking inspiration!
PrintOven Baked Baby Back RibsThis recipe for Oven Baked Baby Back Ribs makes it easy to have BBQ on the menu anytime of year. A smoky spice rub and easy oven method create these tender, flavorful ribs.Course Main CourseCuisine AmericanPrep Time 10 minutesCook Time 2 hours 5 minutesResting Time 5 minutesTotal Time 2 hours 20 minutesServings 4Calories 559kcalAuthor Valerie BrunmeierIngredientsPork Spice Rub 1 tablespoon smoked paprika * 1 ½ teaspoons granulated garlic or garlic powder * 1 ½ teaspoons onion powder * 1 teaspoon brown sugar * 1 teaspoon cumin * 1 teaspoon kosher salt * ½ teaspoon black pepper * ¼ to ½ teaspoon cayenne pepper or to taste For the Ribs 2 racks pork baby back ribs 2.5 to 3 pounds total weight * ½ cup BBQ sauce or as needed, I love Kinder’s Mild Instructions Preheat oven to 300 degrees F. with an oven rack in the center of the oven. Line a large rimmed baking sheet with foil. Combine the ingredients for the dry rub in a small bowl. * Remove the ribs from their packaging and rinse under cool water. Dry well with paper towels. If the ribs have a membrane intact, insert a knife under it to lift it, grab hold of it with a paper towel, and peel it off. * Set the ribs, meaty side down, on a sheet of heavy duty foil that is large enough to enclose it. Sprinkle about one-third of the seasoning mix over the bony side of the ribs and use your hands to rub it all over. Flip the ribs over and sprinkle the meaty side with the remaining seasoning, spreading it out over the ribs with your hands. Enclose the ribs in the foil and place the foil packet on the foil-lined baking sheet. If using two racks, divide the seasoning between the two racks and wrap them in separate pieces of foil. Transfer the ribs to the oven. * Bake for 2 hours, or until very tender when pierced with a fork. * Remove the ribs from the oven and set the oven to BROIL with the oven rack still in the center of the oven. Lift the foil packet containing the ribs from the baking sheet. Open the foil and use tongs to transfer the ribs to the foil-lined baking sheet, meaty side down. Baste the bony side with BBQ sauce, then flip and generously baste the meaty side. Return the baking sheet to the oven and broil for 4 to 6 minutes, or until the sauce begins to caramelize. * Remove from the oven and let the ribs rest for about 5 minutes. Then, transfer to a cutting board and use a serrated knife to slice into individual ribs. NotesThis recipe makes enough spice rub for up to 3 pounds of ribs. I recommend increasing the amount of spice rub if your racks weigh more than 1.5 pounds each.Servings*Two racks of ribs should yield approximately 24 ribs (12 ribs per rack). Two racks should comfortably feed 4 people or more if they are part of a large meal with other main course options.NutritionServing: 6ribs | Calories: 559kcal | Carbohydrates: 18g | Protein: 42g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 148mg | Sodium: 1140mg | Potassium: 689mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1049IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 3mgMore Pork Recipes Carnitas (Oven or Slow Cooker) Smoked Pork Tenderloin Jim’s Grilled Country Style Ribs Grilled Pork Tenderloin with Cheesy Vegetable Rice The post Oven Baked Baby Back Ribs appeared first on Valerie's Kitchen.
Pesto adds big flavor to this creamy Pesto Chicken Salad. Layer it on sandwich rolls or tuck it inside wraps for an easy lunch or dinner in 10 minutes!
Store-bought rotisserie chicken is the key to making this quick and easy chicken salad recipe and my Napa Almond Chicken Salad (a big reader favorite!)
The other day I came across a great big container of pesto that I buy from Costco tucked in the back of my fridge. Finding hidden pesto in the fridge is like finding money in a coat pocket. And, I’m not talking spare change – I’m talking about the green stuff. Cha-ching!
One batch of this Pesto Chicken Salad made only a small dent in my giant container, but that’s just fine with me. There’s plenty left for my Chicken Pesto Pasta, Baked Chicken Pesto Parmesan, Chicken Pesto Pizza, and Pesto Green Beans.
Pesto fest!
Table of contents* Easy Pesto Chicken Salad Recipe * Ingredient Notes * How to Make Pesto Chicken Salad * Serving Suggestions * Storage Tips * More Chicken Salad Recipes Easy Pesto Chicken Salad RecipeStore-bought pesto has long been one of my favorite ways to add big flavor to recipes. When you have an ingredient that is this bold, you really don’t need much more. It’s an easy way to turn simple chicken salad into a creamy, dreamy, flavor-packed meal.
Recipes like this are perfect for busy weeknights and great for meal prep.
Ingredient Notes Rotisserie chicken – Costco rotisserie chickens are quite meaty and should yield about 4 cups of shredded chicken, which is more than you need for this recipe. Just package up the remainder, along with the dark meat, and keep it in the fridge for another purpose. * Mayonnaise – My favorite mayo of the moment is olive oil mayo. * Yogurt – A little nonfat plain Greek yogurt take the place of some of the mayonnaise to lighten up this recipe. * Basil pesto – Regular grocery store prices on pesto can be very high. I recommend big box stores, like Costco, for an amazing price. * Celery and red onion – For flavor and crunch. * Lemon – Zest and juice from a lemon brighten up the flavors. I always like to use sweet and juicy Meyer lemons, when available. * Seasoning – A little salt and freshly ground black pepper. * Optional for sandwiches or wraps* – Sandwich rolls, tortillas or low-carb wraps, sliced tomato, sliced cheese (love it with Muenster), and peppery baby arugula, baby spinach, or mixed greens.
For the shredded chicken, remove the skin from the breast meat of your rotisserie chicken and pull it off the bone. I find it works best to use my fingers to shred the meat.
How to Make Pesto Chicken Salad1. In a large bowl combine the mayonnaise, Greek yogurt, pesto, celery, red onion, lemon juice and zest, salt and pepper. 2. Add the shredded chicken and mix until well combined. 3. Serve on sandwich rolls or wraps with cheese, sliced tomato, and greens.
Serving Suggestions Sandwiches – Pile it on sandwich bread or rolls with muenster cheese, red ripe tomatoes, and arugula. Substitute your favorite sandwich fixings. * Low-Carb Lunch – Slice an avocado in half and fill each half with a big scoop. Yum. * Wraps or Pitas – Roll it in tortillas, low-carb wraps, or tuck it in pitas with any add-ins you like – cucumber, olives, pepperoncini, bell pepper. The possibilities are endless. * Salad – Serve it on a bed of greens with assorted veggies (cherry tomatoes are great), goat cheese and a drizzle of Honey Balsamic Dressing. * Snack* – Scoop it up with crackers for a yummy, late-night snack.
Storage TipsStore Pesto Chicken Salad in an airtight container in the refrigerator. It will stay fresh and tasty for up to 3 to 4 days.
More Chicken Salad Recipes* Classic Chicken Salad * Napa Almond Chicken Salad (Panera Copycat) * Crunchy Sweet Chicken Salad * Curry Chicken Salad * Cranberry Almond Poppy Seed Chicken Salad
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PrintPesto Chicken SaladPesto adds big flavor to this creamy Pesto Chicken Salad. Layer it on sandwich rolls or tuck it inside wraps for an easy lunch or dinner in 10 minutes!Prep Time 10 minutesTotal Time 10 minutesServings 6 servingsCalories 285kcalAuthor Valerie BrunmeierIngredientsFor the Pesto Chicken Salad 3 cups shredded rotisserie chicken breast * ½ cup mayonnaise regular or light (I use olive oil mayo) * ¼ cup nonfat plain Greek Yogurt * 3 tablespoons pesto * 1 celery rib diced * ⅓ cup finely diced red onion * 1 lemon zested and juiced * Salt and freshly ground black pepper to taste Optional for Sandwiches or Wraps Sandwich rolls * Tortillas or low-carb wraps * Tomato sliced * Sliced cheese I used Muenster * Baby arugula or mixed greens Instructions Remove and discard the skin from the breast portion of the rotisserie chicken. Pull the white breast meat from the chicken to a cutting board and use your hands to shred it. You should have approximately 3 heaping cups of shredded chicken. If there is more, reserve it and the dark meat for another purpose. * In a large mixing bowl combine the mayonnaise, Greek yogurt, pesto, celery, red onion, lemon juice and zest, salt and pepper. Add the shredded chicken and mix until well combined. * Serve on sandwich rolls or wraps with cheese, sliced tomato, and greens. NotesNutrition calculation is for the Pesto Chicken Salad only and does not include optional ingredients.Store Pesto Chicken Salad in an airtight container in the refrigerator. It will stay fresh and tasty for up to 3 to 4 days.NutritionCalories: 285kcal | Carbohydrates: 4g | Protein: 23g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 68mg | Sodium: 342mg | Potassium: 234mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 1mgMore Sandwich Recipes Air Fryer Chicken Sandwich (Pickle Brined) Classic Egg Salad Recipe Deli Style Roast Beef Cuban Sandwich (Cubano) This post was originally published on February 22, 2015. It has been updated with new text and images.*
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Frozen Fruit Cups are a refreshing and delicious treat that can be made anytime of year. They’re easy to make, customizable, and a great choice for a holiday menu.
This vintage Frozen Fruit Cups recipe is from my mother-in-law’s collection. She used to serve them on her Easter menu and I immediately fell in love with the recipe the first time I had them all those years ago.
These pretty little cups of sweet and slushy fruit are an unexpected and very fun way to brighten up a menu.
Table of contents Recipe Highlights * Ingredient Notes * How to Make Frozen Fruit Cups * How to Freeze and Serve * Variations * Tips for the Best Frozen Fruit Cups * More Fruit Side Dish Recipes You’ll Love Recipe Highlights All Season Recipe – The ingredient list consists of canned and frozen fruit so this recipe works regardless of what’s in season. Perfect for summer cookouts and holiday menus all through the year. * Make-Ahead – The cups are assembled a day in advance and ready to serve the next day. * Customizable – The base recipe can be adapted with a variety of fruit to suit your taste. * Kid-Friendly – These refreshing slushy fruit cups are guaranteed kid-friendly! When I’m preparing holiday meals, I can’t help but feel a strong connection to the women who influenced me the most in life. My own mom, Margaret, and my mother-in-law, LaVerne.
I was very fortunate to have these two amazing, strong, women in my life. I channel them both in the kitchen constantly. Their recipes are always included in our holiday meals so that everyone in the family can feel that connection. Funny how a simple Frozen Fruit Cup can create such a nostalgic feel!
The tradition of family recipes is a piece of their legacy that I will always cherish and do my best to keep alive.
Ingredient Notes Apricot nectar – Look for individual cans of apricot nectar in the juice section of your store. I use Kern’s brand. * Simple syrup – You’ll create a simple syrup with granulated sugar and water. * Strawberries – Sliced frozen strawberries in syrup are usually packaged in a tub or box. Allow them to thaw in the refrigerator and don’t drain them. * Pineapple – Canned crushed pineapple in 100% juice, undrained. * Pears – Canned pears, drained and chopped. * Blueberries* – Since fresh blueberries are available most of the year, I like to add some for a pop of color.
This base recipe can be customized with a variety of different fruit. See below for some delicious variations.
How to Make Frozen Fruit Cups Simple Syrup– Make your simple syrup by bringing the sugar and water to a low boil. Let the mixture simmer for about 10 to 12 minutes, until slightly syrupy. * Cool – The simple syrup will thicken and become even more syrupy as it cools. * Fruit – Add of the fruit and the apricot nectar to a large mixing bowl. * Combine* – Stir in the cooled syrup and stir to combine.
How to Freeze and ServeThese Frozen Fruit Cups look super cute in small plastic 5-ounce dessert cups. You could also use basic plastic wine cups or foil cupcake liners for slightly smaller servings.
- Freeze – Place the cups on a rimmed baking sheet and spoon the fruit and juice mixture evenly between them. Transfer the baking sheet to the freezer for at least 4 hours or overnight.
- Serve – When ready to serve, remove them from the freezer and allow them to sit at room temperature for about 5 minutes to soften just a bit.
Variations Flavor – Try different flavors of nectar like mango or peach nectar would be delicious * Frozen Fruit – Mix it up with mangoes or use frozen pears in place of the canned. Any type of fruit you love will work. * Fresh Fruit – Use in-season fruit like raspberries, blackberries, or small pieces of chopped kiwi for a tropical twist. Chopped bananas are also delicious in these fruit cups. * Canned Fruit – You can use canned peaches in place of the pears. Tips for the Best Frozen Fruit Cups Choose fruit in a variety of different colors for the prettiest fruit cups. * Leave a little head space when filling your cups as the mixture may expand a small amount when it freezes. * Place the cups on a baking sheet for easy transfer in and out of the freezer. If using foil muffin cups, place them in the wells of a muffin pan to help them keep their shape. * Let the fruit cups sit at room temperature for about 5 minutes to soften slightly before serving. * Make the Frozen Fruit Cups a day in advance so they have plenty of time to freeze solid.
More Fruit Side Dish Recipes You’ll Love* Fruit Salad with Sweet Lime Dressing * Strawberry Spinach Salad * Fruit Salad with Poppy Seed Dressing * Chicken Berry Pasta Salad
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PrintFrozen Fruit CupsFrozen Fruit Cups are a refreshing and delicious treat that can be made anytime of year. They're easy to make, customizable, and a great choice for a holiday menu.Course Side DishCuisine AmericanPrep Time 30 minutesCook Time 0 minutesFreezing Time 4 hoursTotal Time 4 hours 30 minutesServings 16 cupsCalories 79kcalAuthor Valerie BrunmeierIngredients ¾ cup granulated sugar * ½ cup water * 2 cups apricot nectar like Kern's * 10 ounces frozen strawberries in syrup thawed and undrained * 8 ounces canned crushed pineapple in 100% juice undrained * 8 ounces canned pears drained and cut into small pieces * ½ cup fresh blueberries optional Instructions Bring the sugar and water to boil in small saucepan. Reduce the heat and simmer until syrupy, about 10 to 12 minutes. Set aside to cool. The mixture will become more syrupy as it cools. * Meanwhile, combine the remaining ingredients in a large bowl. Stir in the cooled syrup. * Place 16 sturdy 5-ounce plastic dessert or wine cups on a large baking sheet. Spoon the fruit and juice evenly between the cups, leaving a little head space. * Transfer the baking sheet to the freezer. Freeze until firm for at least 4 hours or overnight. Let stand 5 minutes at room temperature before serving. NotesTo Freeze in Foil Baking CupsLine muffin pans with foil baking cups and spoon the fruit and juice evenly between them. Freeze as directed in the recipe. This recipe will fill about 18 baking cups. NutritionServing: 11cup | Calories: 79kcal | Carbohydrates: 20g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 86mg | Fiber: 1g | Sugar: 18g | Vitamin A: 428IU | Vitamin C: 22mg | Calcium: 10mg | Iron: 0.2mgThis post was originally published on December 24, 2011. It has been updated with new text and images.
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These Carrot Cake Muffins are the perfect combination of moist, flavorful carrot cake and tangy cream cheese frosting. Perfect for breakfast, brunch, or as a sweet treat any time. No fork required!
We love freshly baked muffins around here! More favorites include my Spectacular Blueberry Muffins and Apple Coffee Cake Muffins.
These yummy carrot cake inspired muffins are packed with grated carrots, crushed pineapple, and warm spices to create wonderfully moist muffins with great texture.
The recipe bakes a perfect dozen of these big, beautiful muffins. They are slightly larger than your average muffin and absolutely delicious. Using a little applesauce helps reduce the total amount of oil used and crushed pineapple adds natural sweetness.
A rich cream cheese frosting studded with finely chopped walnuts absolutely nails the carrot cake flavor.
Table of contents Ingredient Notes + For the Muffins + For the Cream Cheese Frosting * How to Make Carrot Cake Muffins * Cream Cheese Frosting * Storage Tips * More Delicious Muffin Recipes Ingredient NotesFor the Muffins All-purpose flour – Spooned and leveled. * Sugar – A combination of brown sugar and granulated sugar. * Baking soda * Spices – Cinnamon, nutmeg, sand salt. * Crushed pineapple – A small can of crushed pineapple in 100% juice (not syrup). * Unsweetened applesauce * Vegetable oil * Large eggs * Pure vanilla extract * Carrots – You want to use freshly grated carrots for this recipe. Don’t be tempted to buy bagged, pre-shredded carrots which are too thick and dry to work well. * Golden raisins – For classic carrot cake flavor. * Walnuts – I love the texture and flavor from finely chopped walnuts. You can leave them out, if you’d like.
For the Cream Cheese Frosting Cream cheese – I use ⅓ less fat cream cheese (Neufchatel) cream cheese but you can use regular cream cheese for an even richer result. * Butter – Softened. * Powdered sugar * Pure vanilla extract * Milk – Just a small amount to thin the frosting a little. * Walnuts* – I like to top the frosting with some finely chopped walnuts.
Pro TipTo grate your carrots, use the small shredding side of a box grater to produce fine shreds that work perfectly for baking.
How to Make Carrot Cake Muffins1. Dry Ingredients – In a large mixing bowl, combine the flour, brown sugar, granulated sugar, baking soda, cinnamon, salt, and nutmeg. Set the bowl aside. 2. Wet Ingredients – In a separate medium mixing bowl, whisk together the pineapple, applesauce, oil, eggs, and vanilla extract. 3. Combine – Add the pineapple mixture to the dry mixture, stirring just until the dry ingredients are moistened (don’t overmix) Fold in the carrots, walnuts, and raisins. 4. Bake – Divide the batter evenly between lined or greased muffin wells in a 12-cup muffin pan. Bake in a preheated 350 degree F oven for 20 to 24 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes then remove from the pan and transfer to a wire rack to cool completely before frosting.
Line your muffin pan with foil or paper liners or coat the wells generously with nonstick cooking spray before adding the muffin batter.
Cream Cheese Frosting1. Add the cream cheese, butter, powdered sugar, and vanilla extract to a medium mixing bowl. 2. Using an electric mixer, beat until well combine. Add the milk and beat again until smooth and creamy. 3. Use a spoon or piping bag to swirl a small amount of the frosting on top of each muffin. Sprinkle with chopped walnuts.
Storage TipsRefrigerate – Since Carrot Cake Muffins have a cream cheese frosting, they should be stored in the refrigerator. A rectangular cake pan with an airtight lid or a cupcake are the best way to store frosted muffins and cupcakes without disturbing the frosting. Refrigerated muffins will stay fresh and tasty for up to 4 days.
Freeze – Unfrosted Carrot Cake Muffins can be frozen, for longer storage. To freeze, wrap them individually in plastic wrap then place them in a freezer bag. This way, you can defrost just as many as you’d like and keep the rest frozen. Be sure to label the bag with the date and use the muffins within 3 months.
More Delicious Muffin Recipes* Raspberry Dark Chocolate Muffins * Lemon Poppy Seed Muffins * Oatmeal Banana Muffins with Chocolate Chips * Glazed Strawberry Muffins * Best Bran Muffins
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PrintCarrot Cake MuffinsThese Carrot Cake Muffins are the perfect combination of moist, flavorful carrot cake and tangy cream cheese frosting. Perfect for breakfast, brunch, or as a sweet treat any time. No fork required!Course Bread, MuffinCuisine AmericanPrep Time 15 minutesCook Time 20 minutesResting Time 5 minutesTotal Time 40 minutesServings 12Calories 272kcalAuthor Valerie BrunmeierIngredientsFor the Carrot Cake Muffins 2 cups all-purpose flour spooned and leveled * ½ cup brown sugar packed * ⅓ cup granulated sugar * 2 teaspoons baking soda * 2 teaspoons ground cinnamon * ¼ teaspoon nutmeg * ½ teaspoon salt * 8 ounce can crushed pineapple in juice drained * ½ cup unsweetened applesauce * ⅓ cup vegetable oil * 2 large eggs * 2 teaspoons pure vanilla extract * 1 ½ cups finely grated carrots * ¼ cup finely chopped walnuts optional * ⅓ cup golden raisins For the Cream Cheese Frosting 4 ounces ⅓ less fat cream cheese (Neufchatel) softened * 2 tablespoons butter softened * ½ cup powdered sugar * ½ teaspoon pure vanilla extract * 1 teaspoon milk * ¼ cup finely chopped walnuts or as needed InstructionsCarrot Cake Muffins Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper or foil baking cups or coat the wells of the muffin pan generously with nonstick cooking spray. * In a large mixing bowl, combine the flour, brown sugar, granulated sugar, baking soda, cinnamon, salt, and nutmeg. Set the bowl aside. * In a separate medium mixing bowl, whisk together the pineapple, applesauce, oil, eggs, and vanilla extract. * Add the pineapple mixture to the dry mixture, stirring just until the dry ingredients are moistened (don't overmix) Fold in the carrots, walnuts, and raisins. Divide the batter between the prepared baking cups (cups will be about ¾ full). * Bake for 20 to 24 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 5 minutes then remove from the pan and transfer to a wire rack to cool completely before frosting. Cream Cheese Walnut Frosting Add the cream cheese, butter, powdered sugar, and vanilla extract to a medium mixing bowl. Beat with an electric mixer until well combined. Add the milk and beat again. * Use a spoon or piping bag to pipe a small amount of the frosting on top of each muffin. Sprinkle with chopped walnuts. NotesTotal time does not include time for muffins to cool completely before frosting.NutritionServing: 1muffin | Calories: 272kcal | Carbohydrates: 46g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 352mg | Potassium: 197mg | Fiber: 2g | Sugar: 27g | Vitamin A: 2865IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 2mgThe post Carrot Cake Muffins appeared first on Valerie's Kitchen.
Ham and Asparagus Strata is an easy, make-ahead breakfast casserole for a stress-free brunch. Cubed bread is layered with ham, sautéed vegetables, an egg and milk mixture, and shredded cheese. It’s refrigerated overnight and ready to pop in the oven the next day.
Serve it with Fruit Salad with Sweet Lime Dressing for a showstopping brunch.
An old fashioned breakfast strata is a classic holiday tradition for so many families for good reason! All the work is done a day in advance and in the morning you have a hearty, super satisfying breakfast casserole ready to bake.
This Ham and Asparagus Strata is perfect for Easter or the day after when you have leftover ham to use up. It works just as well for Christmas, or anytime you have a hungry group to feed in the morning.
Table of contents* What is a Strata? * Ingredient Notes * How to Make Ham and Asparagus Strata + Prepare the Veggies and Egg Mixture + Assemble the Strata + Refrigerate and Bake * Storage Tips * More Make-Ahead Brunch Recipes What is a Strata?All strata recipes begin with cubed bread layered with eggs, milk or cream, cheese, and usually vegetables and meat. The egg and milk mixture forms a delicious creamy custard as it bakes and the casserole becomes puffed and golden brown. The consistency of strata reminds me of a savory bread pudding.
The addition of ham, asparagus, onion and red bell pepper add color and a ton of flavor to this gorgeous breakfast casserole.
Ingredient Notes Butter * Vegetables – Diced sweet yellow onion and red bell pepper, chopped fresh asparagus, and minced garlic. Look for asparagus spears that are medium-thick. For the best result, avoid super thick or super thin spears. * Large eggs * Dairy – Half-and-half is a combination of cream and whole milk which is the perfect balance for this recipe. You can substitute whole milk, if you’d like. * Dijon mustard – A little Dijon adds a ton of flavor to this dish and pairs perfectly with the ham. * Seasoning – Salt, freshly ground black pepper, and a touch of ground nutmeg. * Bread – You’ll need about 9 to 10 cups of cubed bread. I use Oroweat Italian Sandwich Bread, cut into 1-inch cubes. Pre-sliced sandwich bread is a timesaver but you can pick up an unsliced loaf of French bread if you’d like. * Cubed ham – This recipe is a great way to make use of leftover ham. Or, just pick up an inexpensive 10- to 12-ounce ham steak from the grocery store. * Cheese -Shredded Gruyere cheese adds classic quiche flavor and shredded pepper Jack cheese* adds creaminess with a bit of a kick. You can substitute plain Monterey Jack or any other cheese you love for the pepper Jack, if you’d like. Cheddar, havarti, or gouda would all be delicious.
How to Make Ham and Asparagus StrataThis is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
Prepare the Veggies and Egg Mixture1. Sauté the Veggies – Melt the butter and cook the onion and bell pepper, until slightly tender. Add the asparagus and garlic just until the onion is translucent and the asparagus is just barely fork tender. Remove from the heat. 2. Egg Mixture – In a large bowl, whisk the eggs. Add the half-and-half or milk, mustard, salt, pepper, and nutmeg and whisk until well combined (the mustard will try to clump so be sure it’s incorporated). Set aside.
Assemble the Strata1. Spread half of the bread cubes over the bottom of greased 3-quart baking dish. I use my basic 9-x 13-inch Pyrex dish. 2. Top evenly with half of the ham and half of the asparagus mixture (I scatter it with my hands – messy, but it ensures an even amount of everything). Sprinkle with half of the Gruyere and pepper Jack and pour half of the egg mixture evenly over the top. 3. Place the remaining bread cubes evenly over the top and use your hands to lightly pack the mixture down into the baking dish. 4. Layer with the remaining ham, veggies, and a final layer of the cheeses. Pour the remaining egg mixture over the top, making sure to drizzle some over the edges of the casserole.
Refrigerate and Bake1. Cover the strata with plastic wrap and refrigerate overnight. 2. When ready to bake, remove the strata from the refrigerator and let it stand at room temperature while you preheat the oven to 350 degrees F. Bake, uncovered, until puffed, set and golden brown, 50 to 55 minutes. Let stand for 10 to 15 minutes before serving. It will set a bit more as it cools.
Pro TipUnbaked egg dishes, like breakfast stratas, are perishable and should be refrigerated and baked no more than one day after assembling.
Storage Tips Refrigerate – Cover and refrigerate leftover strata within two hours for up to four days. Leftovers reheat really well in the microwave or covered, in a 350 degree F oven for about 10 to 15 minutes, or just until warmed through. * Freeze – Leftovers can be wrapped in plastic wrap and placed in a freezer-safe plastic storage bag or other container. Freeze for up to three months. Uncooked egg strata should not be frozen. More Make-Ahead Brunch Recipes Overnight Cinnamon Rolls * Easy Crustless Quiche Bake * Pecan Sticky Buns * Ham and Cheese Overnight Breakfast Enchiladas * Blueberry Almond French Toast Bake
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PrintHam and Asparagus StrataHam and Asparagus Strata is an easy, make-ahead breakfast casserole for a stress-free brunch. Cubed bread is layered with ham, sautéed vegetables, an egg and milk mixture, and shredded cheese. It’s refrigerated overnight and ready to pop in the oven the next day.Course Breakfast, BrunchCuisine AmericanPrep Time 20 minutesCook Time 50 minutesChilling/Resting Time 1 hour 15 minutesServings 8Calories 457kcalAuthor Valerie BrunmeierIngredients 2 tablespoons butter * 1 cup diced sweet yellow onion * ½ cup diced red bell pepper * 1 pound fresh asparagus chopped into 1-inch pieces (discard woody ends) * 1 teaspoon minced garlic * 8 large eggs * 3 cups half-and-half or whole milk * 2 tablespoons Dijon mustard * 1 ½ teaspoons salt * ½ teaspoon black pepper * ¼ teaspoon ground nutmeg * 10 slices Italian sandwich bread like Oroweat, cut into 1-inch cubes (about 9 to 10 cups – not packed) * 2 cups cubed ham ½-inch (use leftover ham or a 10- to 12-ounce ham steak) * 1 cup shredded Gruyere cheese 4 ounces * 1 cup shredded pepper Jack cheese 4 ounces Instructions Melt the butter in a large skillet over MEDIUM heat. Add the onion and bell pepper and cook, stirring frequently, for 2 minutes Add the asparagus and garlic and cook for 2 minutes more,or until onion is translucent and the asparagus is just barely fork tender. If the asparagus is very thin, it only needs a minute or so. Thicker asparagus will need a bit longer. Set aside. * In a large bowl, whisk the eggs. Add the half-and-half or milk, mustard, salt, pepper, and nutmeg and whisk until well combined (the mustard will try to clump so be sure it’s incorporated). Set aside. * Coat a 3-quart or 9×13-inch baking dish with nonstick cooking spray. * Spread half of the bread cubes over the bottom of the dish (should cover the bottom ) and top evenly with half of the ham and half of the asparagus mixture (I scatter it with my hands – messy, but it ensures an even amount of everything). Sprinkle with half of the Gruyere and pepper Jack and pour half of the egg mixture evenly over the top. * Place the remaining bread cubes evenly over the top and use your hands to lightly pack the mixture down into the baking dish. Layer with the remaining ham, veggies, and a final layer of the cheeses. Pour the remaining egg mixture over the top, making sure to drizzle some over the edges of the casserole. * Cover the strata with plastic wrap and refrigerate for at least 1 hour or for the best result, overnight. * When ready to bake, remove the strata from the refrigerator and let it stand at room temperature for about 30 minutes while you preheat the oven to 350 degrees F. * Bake, uncovered, until puffed, set and golden brown, 50 to 55 minutes (internal temperature should reach a minimum of 160 degrees F). Let stand for 10 to 15 minutes before serving. It will set a bit more as it cools. NotesThis recipe creates 8 substantial servings or up to 12 smaller servings.Unbaked egg dishes, like breakfast stratas, are perishable and should be refrigerated and baked no more than one day after assembling.Storage Refrigerate – Cover and refrigerate leftover strata within two hours for up to four days. Leftovers reheat really well in the microwave or covered, in a 350 degree F oven for about 10 to 15 minutes, or just until warmed through. * Freeze* – Leftovers can be wrapped in plastic wrap and placed in a freezer-safe plastic storage bag or other container. Freeze for up to three months. Uncooked egg strata should not be frozen. NutritionCalories: 457kcal | Carbohydrates: 25g | Protein: 26g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 246mg | Sodium: 1328mg | Potassium: 408mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1614IU | Vitamin C: 17mg | Calcium: 460mg | Iron: 4mgMore Brunch Recipes Caramelized Onion Tart Smoked Salmon Platter Ham and Cheese Crustless Quiche Savory French Toast Bake The post Ham and Asparagus Strata appeared first on Valerie's Kitchen.
This delicious Lemon Tart has a cookie-like shortbread crust with a sweet and slightly tart lemon filling. A truly special dessert that is easier than pie!
Love lemon desserts? You’ll love my mom’s tried and true Lemon Bars and my absolutely lovely Limoncello Cookies.
Lemon dessert lovers rejoice!
There is so much to love about this Lemon Tart. Fresh lemon juice and zest create this bright, beautiful, and absolutely delicious dessert.
If you love lemon bars, you’re going to love this easy tart. It’s more elegant but has that familiar taste we all love.
Table of contents Lemon Tart Recipe Highlights * Ingredient Notes * How to Make a Lemon Tart + Easy Almond Shortbread Tart Crust + Lemon Tart Filling * How to Remove a Tart from a Tart Pan * Tips for the Best Lemon Tart * Storage Tips * More Spring Dessert Recipes You’ll Love Lemon Tart Recipe Highlights Unique – A tart is an impressive and unexpected dessert for any gathering. Everyone expects cake or pie but a tart is something special. You’ll feel like a pro baker! * Easy Crust – No need to chill or roll out the dough! Just press it into the bottom of a pan and the tart shell is ready to fill. * Presentation – Using a tart pan with a removable bottom allows you to easily transfer the tart to a platter for serving. Pretty it up with a little powdered sugar and fresh raspberries for a beautiful centerpiece to your holiday table. * Versatile – A lemon dessert is the perfect way to welcome spring and a delicious choice for your Easter dessert menu. But, with lemons available all year round, this recipe works for any season. Ingredient Notes Butter – Both melted butter for the filling and cubed cold butter for the crust. * All-purpose flour – For the crust. * Large eggs – For the lemon filling. * Sugar – Granulated sugar sweetens the lemon filling. And, I use both granulated sugar and powdered sugar for the shortbread pastry dough. The granulated sugar creates a crumbly, cookie-like crust while the powdered sugar adds a melt in your mouth texture. * Lemons – A couple of lemons, zested and juiced. I love using Meyer lemons in my lemon dessert recipes when they are available. * Slivered almonds – Almonds add flavor and a wonderful crunch to the shortbread crust. * Garnish – I like to dust the finished tart with a little powdered sugar and some fresh berries. It would also be delicious served with a dollop of freshly whipped cream*.
How to Make a Lemon TartThis is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
Easy Almond Shortbread Tart Crust1. In a food processor, pulse the almonds with the granulated sugar until finely ground. 2. Add the flour, powdered sugar, lemon zest, and cold cubed butter and process until the mixture comes together (it takes a little while, but it will come together in almost a ball). 3. Pull the dough out of the food processor and work into a ball with your hands. Set the dough down in the center of the prepared tart pan. 4. Pat the dough across the bottom and up the sides of a 9-inch tart pan with a removable bottom so it is flush with the top edges of the pan. Pat the dough into an even thickness across the bottom.
Lemon Tart Filling1. In a medium bowl, whisk together the eggs, granulated sugar, lemon zest, and lemon juice. Add the cooled melted butter and whisk vigorously for about a minute, until smooth. 2. Place the tart pan on a rimmed baking sheet and pour the lemon filling into the crust. Transfer the baking sheet to the oven and bake in a preheated 350 degrees F oven for 25 to 30 minutes, or until golden and mostly set. 3. Remove from the oven and transfer the tart pan to a wire rack to cool completely.
How to Remove a Tart from a Tart Pan* Once completely cooled, remove the outer edge of the tart pan then slide the tart off the base and on to a serving platter. * It can help to slide a very thin spatula (like an offset spatula) between the crust and metal bottom to help nudge it off.
Tips for the Best Lemon Tart Nonstick Spray – Lightly coat the removable bottom of the tart pan (just the bottom, not the sides) with nonstick cooking spray. Even though tart pans have a nonstick coating, this will ensure easy transfer of the tart to a platter. * Tart Crust Dough – If you have trouble with the crust coming together in the food processor, scoop it up and work the dough with your hands. The warmth from your hands should help it come together in a ball. * Baking Sheet – Place the tart pan on a baking sheet for easy transfer in and out of the oven. * Pie Crust Shield – To prevent over-browning, I highly recommend using an inexpensive pie crust shield. If you want to use a sheet of aluminum foil instead, lightly coat it with nonstick spray and set it very lightly over the top once the filling has mostly set up and the crust is golden brown. If you don’t use either, the tart crust will get very well browned but it will still be delicious! * Let it Cool – The filling will continue to set up as it cools and will be easier to nudge on to a serving platter. Don’t try to remove the tart from the tart pan until it has completely cooled. * Make Ahead – Make the tart the day before you plan to serve it and refrigerate it overnight*. Garnish with a dusting of powdered sugar just before serving.
Storage Tips Refrigerate – The Lemon Tart filling contains eggs so it should be refrigerated. Cover leftovers with plastic wrap or foil and refrigerate for up to a week. * Freeze* – Cover the completely cooled tart tightly with aluminum foil or plastic freezer wrap and freeze for up to three months.
More Spring Dessert Recipes You’ll Love* Coconut Poke Cake * Lemon Raspberry Bundt Cake * Mixed Berry Shortcake * Lemon Coconut Poppy Seed Cake
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PrintLemon TartThis delicious Lemon Tart has a cookie-like shortbread crust with a sweet and slightly tart lemon filling. A truly special dessert that is easier than pie!Course DessertCuisine FrenchPrep Time 15 minutesCook Time 30 minutesCooling Time 1 hourTotal Time 1 hour 45 minutesServings 8Calories 433kcalAuthor Valerie BrunmeierIngredientsLemon Filling ¼ cup butter melted * 3 large eggs * 1 ¼ cups granulated sugar * 1 teaspoon finely grated lemon zest * ¼ cup lemon juice about 2 lemons (I use Meyer lemons) Crust ½ cup slivered almonds * ¼ cup granulated sugar * 1 cup all-purpose flour * ¼ cup powdered sugar * 2 teaspoons finely grated lemon zest * ½ cup cold butter cubed Garnish Powdered sugar * Fresh raspberries optional Instructions Allow the melted butter and eggs for the lemon filling to stand at room temperature while you prepare the crust. * Preheat oven to 350 degrees F. with a rack in the bottom third of the oven (one position down from center). Lightly coat a 9-inch fluted tart pan with a removable bottom with nonstick cooking spray (on the removable bottom only). Make the Tart Crust In a food processor, pulse the almonds with the granulated sugar until finely ground. Add the flour, powdered sugar, lemon zest, and cold cubed butter and process until the mixture comes together (it takes a little while, but it will come together in almost a ball). Pull the dough out of the food processor and work into a ball with your hands. * Set the ball of dough down in the center of the prepared tart pan. Pat the dough across the bottom and up the sides of the fluted edge of the pan so it is flush with the top edges of the pan. Pat the dough with your hands to pat it down into an even thickness across the bottom. Make the Lemon Filling In a medium bowl, whisk together the eggs, granulated sugar, lemon zest, and lemon juice. Add the cooled melted butter and whisk vigorously for about a minute, until smooth. Assemble and Bake the Tart Place the tart pan on a rimmed baking sheet and pour the lemon filling into the crust. Transfer the baking sheet to the oven and bake for 25 to 30 minutes, or until golden and mostly set (very slight jiggle is ok). If the edges of the crust are getting too brown, carefully cover the edges of the crust with a pie crust shield. Alternately, coat a sheet of foil with nonstick cooking spray and lightly set it over the top for the remainder of the baking time. Remove from the oven and transfer the tart pan to a wire rack to cool completely. * Once completely cooled, remove the outer edge of the tart pan then slide the tart off the base and on to a serving platter (don’t do until completely cooled). It can help to slide a very thin spatula (like an offset spatula) between the crust and metal bottom to help nudge it off. * Refrigerate until ready to serve. * Just before serving, sprinkle the surface of the tart with powdered sugar. Serve with fresh raspberries, if desired. * Leftovers should be refrigerated. NotesStorage Refrigerate – The Lemon Tart filling contains eggs so it should be refrigerated. Cover leftovers with plastic wrap or foil and refrigerate for up to a week. * Freeze** – Cover the completely cooled tart tightly with aluminum foil or plastic freezer wrap and freeze for up to three months. NutritionServing: 1slice | Calories: 433kcal | Carbohydrates: 55g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 161mg | Potassium: 104mg | Fiber: 1g | Sugar: 42g | Vitamin A: 622IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 1mgMore Easy Dessert Recipes Easy Cream Puff Dessert Fast and Easy Cherry Crisp French Chocolate Cake Almond Joy Cookies The post Lemon Tart appeared first on Valerie's Kitchen.
Instant Pot Ranch Chicken with tender potatoes, carrots, and mushrooms in a creamy Ranch gravy. This easy one-pot meal requires just 5 minutes of prep and is ready to serve in about 40 minutes.
This is the first Instant Pot chicken recipe I’ve published. Why?
Because the pressure cooker is just so gosh darned good at cooking big, tough cuts of beef like in my Instant Pot Pot Roast and Instant Pot Beef Stew. And, don’t even get me started on my deep feelings about pressure cooking dry beans like my Instant Pot Mexican Pinto Beans and Instant Pot 15 Bean Soup.
But, I decided to give it a whirl with this easy, one-pot, creamy Ranch Chicken. And, hi, let me introduce myself. I’m officially an Instant Pot chicken recipe convert.
Table of contents Recipe Highlights * Ingredient Notes * How to Make Instant Pot Ranch Chicken * FAQ and Valerie’s Tips * More Easy Chicken Recipes You’ll Love Recipe Highlights Easy Prep – Small creamer potatoes and baby carrots eliminate the need to chop the vegetables in advance. * Quick – Chicken and vegetables cooks quickly and the Instant Pot only needs to come to pressure once, saving precious time. * One Pot Meal – Chicken, potatoes, carrots and mushrooms make this a complete meal. Just warm some French bread for dipping in the luscious gravy. Ingredient Notes Olive oil and butter – The oil is for searing the chicken and the butter is for sautéing the mushrooms and garlic. * Chicken breasts – You want regular thickness (not thin-sliced) boneless skinless chicken breasts. * Seasoning for the chicken – Italian seasoning, kosher salt, and freshly ground black pepper. * Vegetables – Baby carrots, creamer potatoes, and mushrooms. Look for bagged creamer potatoes like the ones from Little Potato Company. They come pre-washed and ready to go in a combination of red and yellow potatoes. * Minced garlic * Broth – The basis for the gravy is low sodium chicken broth. * Heavy cream – To add richness to the gravy. * Dry Ranch seasoning mix – An easy way to add great flavor to the gravy. There is more than enough in one packet of dry Ranch seasoning for this recipe. * Cornstarch – To thicken the gravy. * Parsley* – A little fresh Italian parsley perks up the gravy with a little fresh, herby flavor. Save some to garnish the finished dish.
How to Make Instant Pot Ranch ChickenThis is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
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Prep – Cut the chicken breasts in half (either lengthwise or crosswise) and season both sides with salt, pepper, and Italian seasoning.
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Sear the Chicken – Press SAUTE on the Instant Pot and toggle to MORE. When it reads HOT add the oil and allow the oil to get hot. Sear the chicken on the SAUTE setting, in batches, until golden brown on both sides. Transfer the seared chicken to a plate and set aside.
- Sauté the Mushrooms and Garlic – Add the butter to the Instant Pot and when melted, add the mushrooms and garlic. Cook, stirring, until the garlic is fragrant and the mushrooms have softened just slightly.
- Broth and Chicken – Add the chicken broth and cook, stirring to scrape up any bits from the bottom of the pot. Press CANCEL. Put the chicken back in the pot along with any accumulated juices.
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Add the Veggies and Cook – Place the potatoes and carrots on top of the chicken. Secure the lid and set the vent to SEAL. Select the manual/high pressure setting and set the cooking time for 10 minutes. The Instant Pot will take around 8 to 10 minutes to come to pressure and start counting down.
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Quick Release – When the cooking time completes, do a quick release of the steam. Carefully remove the lid and use a slotted spoon to transfer the veggies and chicken to a bowl and set it aside.
- Cornstarch Slurry – Whisk the heavy cream with the Ranch seasoning and cornstarch.
- Make the Gravy – Press SAUTE and whisk the cream mixture into the sauce in the Instant Pot. Cook, stirring, until thickened. Stir in 2 tablespoons parsley and press CANCEL.
- Finish and Serve– Return the chicken and veggies to the Instant Pot and stir to coat them well with the gravy. Garnish with the remaining parsley and serve.
FAQ and Valerie’s TipsCan I use regular potatoes and carrots? If you’re using anything larger than creamer potatoes and baby carrots, you’ll need to cut them down into smaller, even-sized chunks.
Can I use chicken thighs? I have only tested this recipe with boneless skinless chicken breasts, however, I believe it would work just as well with boneless chicken thighs. Thighs typically cook a little more quickly than breasts, but they contain more fat so a couple extra minutes of pressure cooking probably won’t affect the texture in a negative way.
Why is my Instant Pot chicken rubbery? To prevent chicken with a rubbery texture, follow the directions on the recipe and cook it for 10 minutes with a natural pressure release at the end. The moisture from the broth and a 10 minute cooking time should create perfectly cooked, tender chicken.
Does chicken need to be covered with liquid in the Instant Pot? Not necessarily. Chicken breasts have a very short cooking time so 1 to 2 cups of liquid is typically enough. The 2 cups of chicken broth called for in this recipe will rise up the sides but not completely cover the chicken (see the photos above).
Can I use frozen chicken? You can cook chicken straight from the freezer in your Instant Pot, but not for this recipe. Frozen chicken requires more liquid and more time than thawed chicken. The timing in recipe is crucial since you are cooking the chicken and vegetables together.
More Easy Chicken Recipes You’ll Love* Creamy Tomato Chicken Skillet * Easy Balsamic Chicken * Slow Cooker Chicken Cacciatore * Easy Chicken Scallopini * Creamy Lemon Chicken with Pasta
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PrintInstant Pot Ranch ChickenInstant Pot Ranch Chicken with tender potatoes, carrots, and mushrooms in a creamy Ranch gravy. This easy one-pot meal requires just 5 minutes of prep and is ready to serve in about 40 minutes.Course Main CourseCuisine AmericanPrep Time 5 minutesCook Time 25 minutesPressure/Release Time 10 minutesTotal Time 40 minutesServings 6Calories 446kcalAuthor Valerie BrunmeierEquipment 6 quart Instant Pot Ingredients 2 tablespoons olive oil or as needed * 1 tablespoon butter * 2 pounds boneless skinless chicken breasts regular thickness * 1 teaspoon Italian seasoning * 1 teaspoon kosher salt * ½ teaspoon freshly ground black pepper * 8 ounces mushrooms stemmed and quartered (discard stems) * 1 teaspoon minced garlic * 2 cups low sodium chicken broth * 1 ½ pounds creamer potatoes Little Potato Company’s Dynamic Duo * 8 ounces baby carrots * ½ cup heavy cream * 2 tablespoons dry Ranch seasoning * 2 tablespoons cornstarch * 2 to 3 tablespoons chopped fresh Italian parsley divided Instructions* Cut the chicken breasts in half (to make smaller portion sizes) and season both sides with salt, pepper, and Italian seasoning. * Press SAUTE on the Instant Pot and toggle to MORE. When it reads HOT add the oil and allow the oil to get hot. Place half the chicken in the Instant Pot and cook for about 3 to 4 minutes per side, until golden brown. Transfer to a plate and set aside. Repeat with remaining chicken, adding additional oil, if needed. Transfer the 2nd batch of chicken to the plate and set it aside. * Add the butter to the Instant Pot and when melted, add the mushrooms and garlic. Cook, stirring, for 2 minutes or until the garlic is fragrant and the mushrooms have softened just slightly. Add the chicken broth and cook, stirring to scrape up any bits from the bottom of the pot. Press CANCEL. * Put the chicken back in the pot along with any accumulated juices. Place the potatoes and carrots on top of the chicken. Secure the lid and set the vent to SEAL. Select the PRESSURE COOK/HIGH setting and set the cooking time for 10 minutes. The Instant Pot will take around 8 to 10 minutes to come to pressure and start counting down. * When the cooking time completes, press the vent to do a quick release of the steam. Carefully remove the lid and use a slotted spoon to transfer the veggies and chicken to a bowl and set it aside. * In a small bowl or measuring cup, whisk the heavy cream with the Ranch seasoning and cornstarch. * Press SAUTE and whisk the cream mixture into the sauce in the Instant Pot. Cook, stirring, until thickened. Stir in 2 tablespoons parsley. Press CANCEL. * Return the chicken and veggies to the Instant Pot and stir to coat well with the gravy. Garnish with the remaining 1 tablespoon parsley and serve. NutritionCalories: 446kcal | Carbohydrates: 31g | Protein: 38g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 124mg | Sodium: 1021mg | Potassium: 1350mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5729IU | Vitamin C: 28mg | Calcium: 60mg | Iron: 2mgMore Instant Pot Recipes Instant Pot Barbacoa Instant Pot Baked Beans Instant Pot Beef Burgundy BBQ Country Style Ribs (Slow Cooker or Instant Pot) The post Instant Pot Ranch Chicken appeared first on Valerie's Kitchen.
Boxed cake mix is dressed up with a sweet cream of coconut filling and frosted with whipped topping and shredded coconut. This easy Coconut Poke Cake is a delicious dessert that makes enough to feed a crowd.
Easy cake mix recipes like my Lemon Coconut Poppy Seed Cake, 7UP Sheet Cake, and this dreamy coconut cream poke cake are perfect for entertaining.
At first bite, you’d never guess this moist, delicious Coconut Poke Cake starts with a boxed cake mix.
This easy cake recipe is baked in a 13- x 9-inch baking dish and makes enough to feed a crowd. And, I guarantee you, they are going to LOVE it!
Whipped topping and shredded coconut give the cake an angelic look that’s perfect for a spring or summer gathering. But, I wouldn’t hesitate to bake this cake anytime of year for any reason at all.
This cake is a coconut lovers dream!
Table of contents Ingredient Notes * FAQ and Valerie’s Tips * How to Make Coconut Poke Cake * The Best Way to Poke a Poke Cake * Make-Ahead Tips * Storage Tips * More Easy Cake Recipes You’ll Love Ingredient Notes White cake mix – I use Betty Crocker Super Moist White Cake Mix. You’ll also need the items listed on the box to prepare the cake – eggs, water, and vegetable oil. * Cream of coconut – Cream of coconut should not be confused with unsweetened coconut cream or coconut milk. This sweet, syrupy stuff is what adds coconut flavor to Pina Coladas so look for it in the alcohol section where they stock the mixers. If you don’t find it at the grocery store, liquor stores should have it. * Sweetened condensed milk – A can of sweetened condensed milk is combined with the cream of coconut and a little sour cream for the poke cake filling. * Sour cream – Either light or full fat sour cream with both work equally well. Use what you have! * Frozen whipped topping – Like Cool Whip, fully thawed overnight in the refrigerator. * Sweetened shredded coconut – You’ll find shredded coconut in the baking section. Be sure to pick up the sweetened version.
FAQ and Valerie’s TipsCan I use freshly whipped cream instead of Cool Whip? Yes. But the benefit of using frozen whipped topping, like Cool Whip, is that it doesn’t melt as easily. It holds up well for a longer time, making the leftovers last longer. This is exactly the type of dessert where Cool Whip shines. With all of that said, you can substitute 3 cups of freshly whipped cream for an 8 ounce container of frozen whipped topping, if you’d like.
Does it matter what brand of cake mix I use for this recipe? Any brand of cake mix that makes enough to bake in a 13- x 9-inch baking dish will work just fine. Just be sure to use the ingredients and follow the instructions listed on the box when baking your cake.
Can I use yellow cake mix? Yes! This cake is also delicious with yellow cake mix. However, I really like the angelic look of white cake mix with the white topping and shredded coconut.
Does cream of coconut contain alcohol? Nope! Cream of coconut is just coconut cream that has been sweetened. It doesn’t contain any alcohol but is commonly used to make tropical drinks.
How to Make Coconut Poke Cake1. Bake the Cake – Prepare and bake the cake according to the package directions. 2. Prepare the Filling – While it’s in the oven, combine the cream of coconut, sweetened condensed milk, and sour cream in a small bowl.
- Poke – Remove the cake from the oven. Using a wooden skewer, pierce all over the top of the cake to within 1-inch of the edge.
- Fill and Chill – Spoon the cream of coconut mixture evenly over the cake, spreading it gently with the back of a spoon to fill the holes. Cool completely. At this point, the cake can be covered and refrigerated overnight, if desired.
- Frost and Garnish – When ready to serve, spread the whipped topping over the cake and sprinkle with the shredded coconut.
The Best Way to Poke a Poke CakePeople use everything from the tines of a fork, to a wooden kabob skewer, or even the handle of a wooden spoon to poke holes in the cake.
I’ve tried them all and found that my favorite way to make holes in a poke cake is with the thick end of a chopstick. They’re the perfect size to create holes that allow the filling to easily seep inside, without them being too large that they ruin the integrity of the cake.
Make-Ahead TipsI recommend making this cake a day in advance and refrigerating it overnight before frosting. As it chills, the cake base will absorb the coconut cream filling and take on a wonderful texture.
When ready to serve, frost with the whipped topping and garnish the cake with the shredded coconut.
Storage TipsThis Coconut Poke Cake recipe contains dairy and should be refrigerated as soon as it cools to room temperature, either before or after frosting. Refrigerate leftovers, covered with plastic wrap, for four to five days.
More Easy Cake Recipes You’ll Love One Bowl Chocolate Cake * Black Russian Cake* * Butterscotch Poppy Seed Bundt Cake * Banana Cake with Chocolate Walnut Glaze
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PrintCoconut Poke CakeBoxed cake mix is dressed up with a sweet cream of coconut filling and frosted with whipped topping and shredded coconut. This easy Coconut Poke Cake is a delicious dessert that makes enough to feed a crowd.Course Cake, DessertCuisine AmericanPrep Time 10 minutesCook Time 30 minutesTotal Time 40 minutesServings 15Calories 411kcalAuthor Valerie BrunmeierIngredients 16.25 ounce package white cake mix like Betty Crocker Super Moist White Cake Mix * 3 large eggs * 1 cup water * ½ cup vegetable oil For the Coconut Cream Topping 15 ounces cream of coconut * 14 ounces sweetened condensed milk * ½ cup sour cream light or regular For the Whipped Topping Layer 8 ounces frozen whipped topping like Cool Whip, thawed * 1 cup sweetened shredded coconut Instructions Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray. * Prepare the cake as instructed on the box mix using whole eggs (not egg whites), water, and vegetable oil. Bake in the prepared baking dish for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean. * Meanwhile, in a small bowl, combine the cream of coconut, sweetened condensed milk, and sour cream. * Remove the cake from the oven. Using a wooden skewer, pierce all over the top of the cake to within 1-inch of the edge. Spoon the cream of coconut mixture evenly over the cake, spreading it gently with the back of a spoon to fill the holes. Cool completely. At this point, the cake can be covered and refrigerated overnight, if desired. * When ready to serve, spread whipped topping over the cake and sprinkle with the shredded coconut. NutritionCalories: 411kcal | Carbohydrates: 66g | Protein: 6g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 309mg | Potassium: 183mg | Fiber: 2g | Sugar: 52g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 171mg | Iron: 1mgMore Delicious Cake Recipes Lemon Raspberry Bundt Cake Golden Yam Cake Lemon Zucchini Coffee Cake One Bowl Chocolate Cake The post Coconut Poke Cake appeared first on Valerie's Kitchen.
This recipe for Crock-Pot Chicken Tacos creates incredibly tender, flavorful shredded chicken for easy tacos on a busy day. It’s super versatile and works perfectly for a variety of Mexican entrees.
More Mexican-inspired favorites include my Shredded Mexican Beef and Carnitas.
This recipe for slow cooker chicken tacos is one of the oldest, most beloved in my collection. As a busy working mom with a house full of hungry teenagers, I relied on it over and over again.
Our boys’ water polo games were frequently scheduled right at dinner time and I dreaded the idea of getting takeout for our big family a couple of times a week. If you have a child that is involved in sports or any extra-curriculars, I’m sure you know what I’m talking about.
When you’re walking in your door at 6:30 or 7:00 at night, you need a plan.
My slow cooker was my savior during those hectic times and still to this day. A good Crock-Pot recipe is as good as gold!
Table of contents Recipe Highlights * The Best Crock-Pot Chicken Tacos * Ingredient Notes * How to Make Crock-Pot Chicken Tacos * Serving Suggestions * Storage Tips * FAQ and Valerie’s Tips Recipe Highlights Easy Prep – This is an easy dump and go slow cooker recipe. Dicing a small amount of onion is the only advance prep required. * Hands Off – The slow cooker does all the work. When you get home, toast some tortillas, prepare the toppings, and dinner is served! * Big Batch – This recipe makes a big batch of delicious shredded chicken. Cook once and eat twice OR freeze half the recipe for an easy future meal. * Versatile – I’ve used this recipe for everything from tacos, to burrito bowls, enchiladas, and more. The Best Crock-Pot Chicken TacosWhat sets this recipe apart from others is that it does not call for a jar of store-bought salsa. I’ve made it that way and I think it ends up with an overwhelming jarred salsa flavor that just isn’t great.
Instead, I use a can of diced tomatoes and diced green chiles which yields a fresher, more authentic flavor. Save the salsa to use as a topping for the tacos instead!
Ingredient Notes Chicken – You’ll need 3 pounds of boneless, skinless chicken breasts. Although just 3 large pieces of chicken are pictured here, you will likely need 4 to 6 pieces of chicken to reach this weight. * Taco seasoning – I always have a small jar of my Homemade Taco Seasoning in my pantry. I like to mix it up myself to control the amount of salt and tweak it just how I like it. You can substitute with prepared taco seasoning and the result will still be wonderful. * Onion – A little diced yellow or white onion. * Diced tomatoes – I normally use a can of regular diced tomatoes with the juice but fire-roasted or the fire roasted garlic flavor work very well too. * Diced green chiles – A small can with the juice. * Cilantro* – Optional be we love the flavor of cilantro mixed in to the cooked, shredded chicken.
How to Make Crock-Pot Chicken Tacos1. Place the chicken breasts in the bottom of the slow cooker insert. 2. Sprinkle the taco seasoning evenly over the chicken. 3. Next, top with the diced onion. 4. Then, pour the undrained diced tomatoes and diced green chiles with the juice over the top. Don’t stir. Cover and cook on low for 6 hours or until tender.
- When the cooking time is up, test the chicken by piercing it with a fork to see if it’s tender enough to shred.
- Then, use two forks to begin shredding the chicken into the cooking liquid.
- Continue to shred the chicken, mixing it with the liquid, until it reaches the texture you’d like.
- Add the cilantro, if you’re cilantro fans, and you are ready to serve!
Serving Suggestions Soft Tacos or Burritos – Toast flour or corn tortillas (or some of both) in a dry skillet and transfer them to a tortilla warmer. Load them up with chicken, cheese, tomatoes, lettuce, avocado, hot sauce, and anything and everything else! * Crispy Tacos – Cook the tortillas in vegetable oil in a skillet over medium-high heat for about 1 minute per side then transfer to paper towels to drain. Load up the crispy taco shells with toppings and devour! * Burrito Bowls – Pile this Mexican-inspired shredded chicken on top of Restaurant Style Mexican Rice or Cilantro Lime Rice. Top it with black or pinto beans, Easy Corn Salsa and any other toppings you love. * Enchiladas– This Crock-Pot Chicken Taco meat is the basis for my recipe for Slow Cooker Chicken Enchiladas. * Nachos* – Layer the chicken over tortilla chips with whole or refried beans and top with melted cheese and your favorite toppings – Blender Salsa and Corn Guacamole are both awesome choices. This is a great way to make use of leftovers for an easy lunch or dinner.
Storage Tips Refrigerate – Transfer the leftovers to an airtight container and refrigerate for up to 3 to 4 days. * Freeze* – I like to store the chicken in freezer-safe plastic storage bags to save freezer space. Press out as much air as possible, seal the bag, and freeze flat. Once frozen, bags can be stacked and kept frozen for up to 3 months. Thaw safely in the refrigerator before warming.
FAQ and Valerie’s TipsCan you use frozen chicken to make Crock-Pot Chicken Tacos? You should not cook chicken from frozen in a slow cooker due to food safety concerns. In addition, frozen chicken lets off a lot of liquid as it thaws so the end result would be very watery and not as flavorful.
Should liquid cover chicken in a Crock-Pot? The juice from the canned tomatoes and green chiles is enough liquid to get this recipe started. As the chicken cooks, it will let off enough juice for the chicken to cook and become tender and easy to shred without burning.
Why is my Crock-Pot shredded chicken tough? Cooking the chicken low and slow is key to breaking down the tough connective tissue and fat. If the chicken is too tough to shred, it needs to cook longer. I recommend using the low setting for these slow cooker chicken tacos for the best result.
How long can I leave chicken in a slow cooker? It shouldn’t take more than 6 to 8 hours on the low setting to cook chicken until tender enough to shred. If you cook it longer, it can dry out or the texture can become rubbery. The exact cooking time can vary depending on how much chicken you are cooking.
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PrintCrock-Pot Chicken TacosThis recipe for Crock-Pot Chicken Tacos creates incredibly tender, flavorful shredded chicken for easy tacos on a busy day. It's super versatile and works perfectly for a variety of Mexican entrees.Course Main CourseCuisine MexicanPrep Time 10 minutesCook Time 6 hoursTotal Time 6 hours 10 minutesServings 8Calories 213kcalAuthor Valerie BrunmeierIngredients 3 pounds boneless skinless chicken breasts * 3 heaping tablespoons Homemade Taco Seasoning Mix or store-bought * ¾ cup diced onion * 14.5 ounce can diced tomatoes regular, fire-roasted, or fire-roasted garlic tomatoes, undrained * 4.5 ounce can diced green chiles undrained * ½ cup chopped cilantro optional For Serving Tortillas corn or flour * Vegetable oil if frying tortillas * Toppings like cheese, sour cream, tomatoes, lettuce, avocado, hot sauce, etc. Instructions Place the chicken breasts in the bottom of the slow cooker insert. Sprinkle the taco seasoning evenly over the chicken. Top with the diced onion and then pour the tomatoes over the top. Finally, top with the undrained green chiles. Don't stir. Cover and cook on LOW for 6 to 8 hours. * Remove the lid from the slow cooker and shred the chicken with two forks. Add the cilantro and mix to combine. * Serve on tortillas or burrito bowls with the toppings of your choice. Also delicious in enchiladas and nachos! VideoNotesNutrition values are based on chicken only.To Prepare the Tortillas** For soft tacos – Toast flour tortillas in a dry skillet over MEDIUM heat for about 30 seconds per side. Just long enough to get them slightly toasted and warm. * For crispy tacos – Heat a generous amount of vegetable oil in a small frying pan over MEDIUM-HIGH heat. When the oil is good and hot (but not smoking) carefully add a corn tortilla. Cook about 1 minute per side then transfer to paper towels to drain. Blot the top of the tortilla with a paper towel to remove excess oil. Repeat with remaining tortillas.
Storage Tips Refrigerate – Transfer the leftovers to an airtight container and refrigerate for up to 3 to 4 days. * Freeze – I like to store the chicken in freezer-safe plastic storage bags to save freezer space. Press out as much air as possible, seal the bag, and freeze flat. Once frozen, bags can be stacked and kept frozen for up to 3 months. Thaw safely in the refrigerator before warming. NutritionCalories: 213kcal | Carbohydrates: 4g | Protein: 37g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 365mg | Potassium: 771mg | Fiber: 1g | Sugar: 2g | Vitamin A: 234IU | Vitamin C: 14mg | Calcium: 34mg | Iron: 1mgThis post was originally published November 3, 2012. Since then it has become one of the most popular recipes on the blog and in my own kitchen. The photos and text have been refreshed but the recipe remains unchanged.*
Adam (#11) playing high school water polo. A little nostalgia!The post Crock-Pot Chicken Tacos appeared first on Valerie's Kitchen.
These Lemon Garlic Roasted Potatoes are crisp, buttery and infused with the flavors of lemon and garlic. They are an easy, fuss-free side dish for a wide variety of main dishes.
This recipe, like my Parsley Potatoes, and Roasted Sweet Potatoes, is an easy, versatile potato side dish that I turn to over and over again.
The combination of ingredients and cooking method create crispy on the outside, creamy on the inside potatoes with irresistible flavor. They are one of my favorite, super simple sides to serve with almost anything.
Table of contents* Easy Lemon Garlic Roasted Potatoes * Ingredient Notes * How to Make Lemon Garlic Roasted Potatoes * Tips for the Best Roasted Potatoes Easy Lemon Garlic Roasted PotatoesThis easy recipe is foolproof and incredibly tasty. The lemony flavor profile is similar to my Greek Potatoes but this no-fuss recipe calls for just 5 ingredients and is easy as can be to make.
Super quick prep and no peeling required!
Ingredient Notes Baby potatoes – A couple of pounds of baby red or gold potatoes – or a combination of both! * Butter and olive oil – Butter adds great flavor and olive oil helps crisp the potatoes. * Minced garlic * Lemon – The juice from one lemon. I love using Meyer lemons when they are available. * Salt*
How to Make Lemon Garlic Roasted Potatoes1. Cut the potatoes in half or quarter them as needed so they are equal sized. 2. Place the potatoes in a large mixing bowl and toss with the melted butter and olive oil. 3. Add the minced garlic, lemon juice, and season to taste with salt. 4. Pour the potatoes out over a baking sheet that you’ve coated with nonstick cooking spray. Then, roast in a preheated 375 degree F oven for 40 minutes, tossing with a spatula every 15 minutes or so.
Tips for the Best Roasted Potatoes Potato variety – Use baby red or Yukon gold potatoes which are naturally creamy and sweet. You won’t get the same buttery, tender result with russet potatoes. * Herbs -Add a couple of pinches of your favorite dried herbs like rosemary, thyme, or dill before roasting. Dried herbs hold up better to high heat and will fare better than fresh. * Oven temperature – When using fresh garlic, don’t raise the oven temperature above 375 degrees F or it can burn. Stirring the potatoes every 10 to 15 minutes will also help. * Garnish – After roasting, toss the potatoes with some fresh parsley to brighten them up. Sign up for my free newsletter for all the latest recipes and join me on Facebook, Instagram and Pinterest for more cooking inspiration!*
PrintLemon and Garlic Roasted PotatoesThese Lemon Garlic Roasted Potatoes are crisp, buttery and infused with the flavors of lemon and garlic. They are an easy, fuss-free side dish for a wide variety of main dishes.Course Side DishCuisine AmericanPrep Time 5 minutesCook Time 40 minutesTotal Time 45 minutesServings 4 servingsCalories 242kcalAuthor Valerie BrunmeierIngredients 2 pounds baby red or gold potatoes halved or quartered (equal size) * 1 tablespoon butter melted * 1 tablespoon olive oil * 3 cloves garlic minced (approximately 2 teaspoons) * 1 lemon juiced * salt to taste Instructions Preheat oven to 375 degrees F. Generously coat a large rimmed baking sheet with nonstick cooking spray. * Rinse the potatoes and drain them well. Cut in half or quarter if large, and place in a large mixing bowl. * Drizzle the melted butter and olive oil over the potatoes and toss to coat. Sprinkle the potatoes with minced garlic and the juice from one lemon. Season to taste with salt and toss again. Transfer the potatoes to the prepared baking sheet. * Roast in the oven, tossing with a spatula every 15 minutes or so. Cook for about 40 minutes or until fork tender and golden brown. NutritionServing: 0.5pound | Calories: 242kcal | Carbohydrates: 43g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 40mg | Potassium: 1001mg | Fiber: 6g | Sugar: 2g | Vitamin A: 87IU | Vitamin C: 60mg | Calcium: 38mg | Iron: 2mgMore Potato Recipes Greek Potatoes Broccoli Cheese Mashed Potatoes Oven Roasted BBQ Potatoes Parsley Potatoes This post was originally published on August 11, 2012. It has been updated with new images and text.
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This classic Homemade Spaghetti and Meatballs recipe is made entirely from scratch for an authentic Italian meal. Tender, flavorful meatballs in a rich tomato sauce served over perfectly cooked pasta.
For a great busy day option with less effort, try my Easy Homemade Spaghetti Sauce or One Pot Spaghetti and Meatballs.
I’m all about quick and easy meals, but there are those times when it feels so good to spend some time in the kitchen on a truly made from scratch meal. There’s nothing more satisfying than a bowl of Homemade Spaghetti and Meatballs. It’s so worth the effort!
You just can’t beat a big pot of bubbling red sauce with plump, tender Italian meatballs.
But, a meal like this is not just a lazy Sunday kind of thing. With some advance prep on the weekend, you can have this satisfying meal on a busy weeknight. In fact, I think the flavor gets even better the second time around.
Table of contents Spaghetti Sauce Ingredients * Meatball Ingredients * How to Make Homemade Spaghetti and Meatballs + Homemade Spaghetti Sauce + Italian Meatballs * Make-Ahead Instructions * FAQ and Valerie’s Tips Spaghetti Sauce Ingredients Oil – Extra virgin olive oil. * Onion and garlic – Diced sweet yellow onion and minced garlic. * Tomatoes – A large can of whole, peeled San Marzano tomatoes. I can’t stress enough the importance of using real Italian tomatoes when making tomato-based sauces. They are sweeter and less acidic than other canned tomatoes. I recommend using whole tomatoes versus crushed tomatoes for the best result. * Tomato paste – A small can. * Wine – Enough medium to full-bodied red wine to fill the empty tomato paste can. I like to use Italian varietals like Sangiovese, Barbera, or Chianti. But cabernet sauvignon or pinot noir work perfectly too. * Water – Enough to fill the empty can of San Marzano tomatoes. * Fresh herbs – Parsley and basil. * Salt and freshly ground black pepper * Sugar – Add a little sugar to cut the acidity, if needed. * Bay leaves
Meatball Ingredients Large eggs * Meat – 85% to 90% lean ground beef and ground mild or hot Italian sausage. * Parmesan cheese – For the meatballs mixture plus a little additional for serving. * Breadcrumbs – Italian seasoned panko style breadcrumbs. * Parsley – fresh chopped parsley or dried parsley. * Salt and freshly ground black pepper * Garlic* – Minced garlic.
How to Make Homemade Spaghetti and MeatballsThis is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
Homemade Spaghetti Sauce1. In a large Dutch oven, sauté the garlic and onion in olive oil until softened. 2. Add the tomato paste. Fill the empty tomato paste can with wine and pour it into the pot. 3. Add the tomatoes then fill the empty tomato can with water and add the water to the pot. Use a wooden spoon to press the whole tomatoes against the side of the pot to crush them. 4. Next, add the parsley, basil, salt, pepper and bay leaves. Stir well and increase the heat as needed to bring the sauce to a boil. Lower the heat and simmer, uncovered, for 1 hour. Taste and add additional salt and pepper if needed. If the sauce seems too acidic, add the sugar.
If the whole tomatoes don’t break down immediately, don’t worry. They will become softer as they cook. Check on the sauce occasionally throughout the cooking time and use a wooden spoon to press the softened tomatoes against the side of the pot to break them down.
Italian Meatballs1. Lightly whisk the eggs in a large mixing bowl. 2. Add the remaining meatball ingredients. 3. Use your hands to mix the meatball mixture until well combined.
- Line a baking sheet with foil and coat it with nonstick cooking spray. Use a cookie scoop to form the meat mixture into 1 ½-inch meatballs.
- Bake the meatballs for 15 to 20 minutes or until cooked through (the internal temperature should read 160 degrees F). Allow the meatballs to drain on a double layer of paper towels.
- After the sauce has simmered for about an hour, remove the bay leaves and add the meatballs to the pot. Simmer, uncovered, for an additional 30 minutes. During the final simmer, cook the spaghetti according to the package directions.
Make-Ahead Instructions Prepare the sauce and meatballs, as directed. Allow the mixture to cool then transfer it to an airtight container and refrigerate for up to 3 days. * When ready to serve, warm the sauce and meatballs in a pot on the stove while you cook your spaghetti. Homemade Spaghetti and Meatballs for dinner in under 30 minutes! * The sauce and meatballs freeze very well too! Just transfer the mixture to a freezer-safe plastic storage bag and freeze for up to 2 to 3 months. Thaw it safely in the refrigerator before warming. FAQ and Valerie’s TipsCan you taste the wine in the sauce?* No. Red wine helps “smooth out” and add depth to the flavor tomato based sauces but doesn’t leave an overwhelming alcohol flavor.
What can I substitute for the wine? I recommend substituting the same amount of low sodium beef broth for the wine. You won’t get quite the same depth of flavor but it will still be delicious.
Is it ok to put raw meatballs in the sauce? If you drop the raw meatballs into the sauce to simmer and cook, you’ll end up with excess grease in the sauce. Even lean ground beef is going to let off some grease so I prefer baking the meatballs in advance. If you do this, just be sure to simmer them until they are cooked through and reach an interior temperature of 165 degrees F. when measured with an instant read thermometer.
Is it better to bake or fry meatballs before putting in sauce? I prefer baking meatballs because you can load up an entire sheet pan full and cook them all at once. It’s hands off and there is less mess. However, the meatballs can be fried in a little olive oil in a skillet, if preferred. Just cook them in batches and transfer them to a double layer of paper towels to drain before adding them to the sauce.
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PrintHomemade Spaghetti and MeatballsThis classic Homemade Spaghetti and Meatballs recipe is made entirely from scratch for an authentic Italian meal. Tender, flavorful meatballs in a rich tomato sauce served over perfectly cooked pasta.Course Main Course, PastaCuisine ItalianPrep Time 15 minutesCook Time 1 hour 5 minutesTotal Time 1 hour 20 minutesServings 8Calories 686kcalAuthor Valerie BrunmeierIngredientsBasic Red Sauce 3 tablespoons extra virgin olive oil * ½ cup diced sweet yellow onion * 1 tablespoon minced garlic * 6 ounce can tomato paste * 6 ounces medium to full-bodied red wine enough to fill the tomato paste can * 28 ounce can San Marzano whole peeled tomatoes * 28 ounces water enough to fill San Marzano tomatoes can * ¼ cup chopped fresh parsley * ¼ cup torn fresh basil * ¼ teaspoon salt * ¼ teaspoon freshly ground black pepper * 1 teaspoon sugar if needed to cut acid * 2 bay leaves * 1 pound spaghetti Meatballs 2 eggs * 1 pound 85% to 90% lean ground beef * 1 pound ground mild or hot Italian sausage * ½ cup grated Parmesan plus additional for serving * ½ cup Italian seasoned panko style breadcrumbs * ¼ cup fresh chopped parsley or 1 tablespoon dry parsley * ½ teaspoon salt * ½ teaspoon freshly ground black pepper * 1 tablespoon minced garlic InstructionsBasic Red Sauce Add the oil to a heavy pot or Dutch oven and place over MEDIUM heat. Add the garlic and onion and cook, stirring, until the onion has softened and is translucent, about 3 to 4 minutes. Add the tomato paste. Fill the tomato paste can with wine (6 ounces) and pour it into the pot. Add the tomatoes then fill the empty tomato can with water (28 ounces) and add the water to the pot. * Use a wooden spoon to press the whole tomatoes against the side of the pot to crush them. If they resist, don’t worry, they will become softer as they cook. Add the parsley, basil, salt, pepper and bay leaves. Stir well and increase the heat as needed to bring the sauce to a boil. Lower the heat to LOW and simmer, uncovered, stirring occasionally and pressing the tomatoes against the side of the pot, for 1 hour. Taste and add additional salt and pepper if needed. If the sauce seems too acidic, add the sugar. * While sauce is simmering, prepare the meatballs. Meatballs Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil and spray generously with nonstick cooking spray. * Add the egg to a large mixing bowl and whisk it lightly. Add the remaining ingredients and get your hands in there and mix well. * Use a cookie scoop to form the meat mixture into 1 ½-inch meatballs. Place the meatballs on the prepared baking sheet and bake for 15 to 20 minutes or until cooked through (internal temperature should read 160 degrees F). Transfer the cooked meatballs to a double layer of paper towels to drain any excess grease. * After the sauce has simmered for about an hour, remove the bay leaves and add the meatballs to the pot. Simmer, uncovered, over LOW heat for an additional 30 minutes. Cook the Spaghetti and Serve Meanwhile, cook the spaghetti according to the package directions for al dente. Drain well and add the cooked spaghetti to the sauce and meatballs and toss to combine. * Serve with Parmesan cheese, if desired. NotesMake ahead method: Meatballs can be made a day or two in advance. Just place them in a plastic storage bag and refrigerate till needed. Crock-Pot method: After sauce has simmered and cooked down for an hour, remove from heat and carefully transfer to a crock-pot. Add meatballs. Cover and cook on low setting till ready to serve.NutritionCalories: 686kcal | Carbohydrates: 60g | Protein: 33g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 126mg | Sodium: 1217mg | Potassium: 944mg | Fiber: 4g | Sugar: 8g | Vitamin A: 927IU | Vitamin C: 21mg | Calcium: 159mg | Iron: 5mgMore Pasta Recipes Baked Spaghetti Casserole Baked Rigatoni with Meat Sauce Easy Homemade Spaghetti Sauce Pasta Bolognese This was originally published on October 13, 2011. It has been updated with new text and images.*
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Flavorful chicken cutlets and a luscious tomato cream sauce cook in one skillet in about 30 minutes! Serve this Creamy Tomato Chicken over your favorite pasta for a satisfying Italian-inspired meal.
If you’re looking for more easy chicken skillet recipes, try my Chicken Pesto Pasta, Chicken Caprese, or Chicken and Spinach Skillet Pasta (a BIG reader favorite!)
This Creamy Tomato Chicken Skillet is not technically a one pot recipe since the pasta cooks separately, but the cleanup is still very easy and it cooks FAST! When you see this gorgeous meal on the table, you won’t believe it only took 30 minutes to make.
The key to the quick cooking method for the tender chicken is starting with thin sliced chicken cutlets. While the pasta boils away in a separate pot, the chicken and creamy tomato sauce cook quickly in one skillet.
The irresistible tomato sauce is based on my Easy Tomato Cream Sauce recipe, but it’s amped up with even more Italian flavor.
Table of contents Ingredients and Substitutions * How to Make Creamy Tomato Chicken Skillet + Dredge and Cook the Chicken + Make the Creamy Tomato Sauce * Serving Suggestions * Storage Tips Ingredients and Substitutions Chicken cutlets – Using thin-sliced boneless skinless chicken breasts speeds up the cooking time. If using regular boneless breasts, slice each piece through the middle to create two thin cutlets. * Seasoning – Basil, garlic powder, crushed rosemary, salt and freshly ground black pepper. You can substitute fresh rosemary if you have it on hand. If you like a spicy sauce, add some red pepper flakes. * All-purpose flour – The chicken cutlets are lightly dredged in seasoned flour before cooking. A little additional flour is used to thicken the sauce at the end of the cooking time. * Diced onion – Either yellow or white onion. * Minced garlic * Tomato paste – Richens the color and flavor the creamy tomato sauce. * Canned diced tomatoes – Diced tomatoes add texture and flavor! * Low sodium chicken broth * Half and half – This sauce is perfectly luscious with half and half, but you can substitute heavy cream for an even richer result. * Extra virgin olive oil * Fresh herbs – I like to garnish the chicken with a little fresh basil or parsley if I happen to have some in the fridge. Totally optional. * Dry pasta – Penne, fusilli, spaghetti, or linguine are all great choices. If you are cutting carbs, you can skip the pasta altogether (see more serving suggestions below). * Parmesan cheese – Optional, but I like to serve this with grated Parmesan cheese.
Pro TipYou can cut the thin-sliced chicken cutlets in half before cooking to help with portion control and to feed more people. Serve the chicken and sauce over pasta for a meal that will feed up to six people.
How to Make Creamy Tomato Chicken SkilletDredge and Cook the Chicken1. Combine basil, garlic powder, rosemary, salt and pepper in a small bowl. 2. Combine 3 tablespoons flour with 1 tablespoon of the seasoning mixture in a shallow dish. Reserve the remaining seasoning mixture for later. 3. Lightly dredge the chicken in the seasoned flour, shaking off the excess. 4. Heat olive oil in a large skillet (cast iron works great). Add the chicken and cook until golden brown on both sides and cooked through. You’ll most likely need to cook the chicken in batches. Transfer the cooked chicken to a plate and set it aside while you make the sauce.
Make the Creamy Tomato Sauce1. Add a little more olive oil to the skillet, add onion and cook and stir until softened. Add the minced garlic and cook, stirring for another minute. 2. Stir the tomato paste into the mixture. Then, add the diced tomatoes, chicken broth, and reserved seasoning mixture to the skillet. 3. Next, stir the remaining flour into the half and half and mix until smooth. Add the mixture to the skillet and bring the sauce to a simmer, stirring until slightly thickened. For a kick, sprinkle in some red pepper flakes (optional but we love the spice!). 4. Return the chicken to the skillet and cook over low heat just until heated through.
Serving Suggestions Pasta – This recipe makes plenty of sauce for both the chicken and to toss with your favorite cooked pasta. Any type of pasta from penne to linguine to cheese tortellini are all delicious with this sauce. Don’t forget the Parmesan! * Low carb meal – If you’re watching your intake of carbs, skip the pasta and serve it with Garlic Parmesan Zucchini Noodles, Pesto Green Beans, or a simple Lemon Parmesan Salad. Eliminating the pasta brings the total carb count down to just 10 grams per serving. * Meal prep* – The chicken and sauce reheat beautifully for easy lunches through the week.
Storage Tips Refrigerate – Transfer leftovers to an airtight container and refrigerate for up to 4 days. Reheat gently in a skillet on the stove or in the microwave. * Freeze* – Transfer the chicken and sauce to a freezer-safe plastic storage bag, press out as much air as possible and seal the bag. Lay flat to freeze for up to 2 to 3 months. Thaw safely in the refrigerator before reheating.
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PrintCreamy Tomato Chicken SkilletFlavorful chicken cutlets and a luscious tomato cream sauce cook in one skillet in about 30 minutes! Serve this Creamy Tomato Chicken over your favorite pasta for a satisfying Italian-inspired meal.Course Main CourseCuisine ItalianPrep Time 10 minutesCook Time 20 minutesTotal Time 30 minutesServings 6Calories 497kcalAuthor Valerie BrunmeierIngredients 12 ounces dry pasta like penne, fusilli, spaghetti, linguine * 2 teaspoons dried basil * 1 ½ teaspoons dried crushed rosemary * 1 teaspoon garlic powder * ¾ teaspoon salt * ¼ teaspoon freshly ground pepper * 3 tablespoons + 2 teaspoons all-purpose flour divided * 2 pounds thin-sliced boneless skinless chicken breasts see recipe notes below * 2 to 3 tablespoons olive oil or as needed * ½ cup diced onion yellow or white * 1 teaspoon minced garlic * 3 tablespoons tomato paste * 14.5 ounce can diced tomatoes with juice * 1 cup low sodium chicken broth * ½ cup half and half or heavy cream * ¼ teaspoon red pepper flakes or to taste, optional * grated Parmesan cheese for serving, optional * fresh basil or parsley minced, optional Instructions Cook pasta according to package directions. Drain well. * Meanwhile, in a small bowl combine the basil, garlic powder, rosemary, salt and pepper and set aside. Place 3 tablespoons of flour in a shallow dish and add 1 tablespoon of the seasoning mixture. Reserve the remaining seasoning mixture for later. * Coat the bottom of a large skillet with olive oil and place over MEDIUM-HIGH heat. Lightly dredge the chicken in the seasoned flour, shaking off the excess, and add it to the pan. Cook for about 3 to 4 minutes per side, or until golden brown and cooked through. Cook in batches if necessary. Remove the chicken from the skillet and keep warm. Discard any remaining seasoned flour mixture. * Add a little more olive oil to the skillet and return it to MEDIUM heat. Add the onion and cook and stir for about 3 minutes until softened. Add the minced garlic and cook, stirring for another minute. Stir the tomato paste into the skillet then add the diced tomatoes, broth, and the reserved seasoning mixture. * Stir remaining 2 teaspoons flour into the half and half and mix until completely smooth. Add the mixture to the skillet. Bring the sauce to a simmer, stirring occasionally. Add the red pepper flakes (if using). Reduce heat to LOW, return the chicken to the skillet, and cook until heated through. Garnish with fresh herbs, if using. * Serve the chicken and tomato sauce over the cooked pasta with Parmesan cheese. NotesFor the Chicken CutletsIf using regular boneless breasts, slice each piece through the middle to create two thin cutlets. You can cut each cutlet in half for smaller portions, if desired.StorageRefrigerate – Transfer leftovers to an airtight container and refrigerate for up to 4 days. Reheat gently in a skillet on the stove or in the microwave.Freeze – Transfer the chicken and sauce to a freezer-safe plastic storage bag, press out as much air as possible and seal the bag. Lay flat to freeze for up to 2 to 3 months. Thaw safely in the refrigerator before reheating.NutritionCalories: 497kcal | Carbohydrates: 53g | Protein: 43g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 104mg | Sodium: 657mg | Potassium: 999mg | Fiber: 3g | Sugar: 6g | Vitamin A: 348IU | Vitamin C: 11mg | Calcium: 80mg | Iron: 3mgMore Easy Chicken Recipes Chicken Pesto Pasta One-Pot Lemon Chicken with Orzo Skillet Chicken Parmesan Chicken and Spinach Skillet Pasta The post Creamy Tomato Chicken Skillet appeared first on Valerie's Kitchen.
This Instant Pot Corned Beef recipe is an easy way to create a delicious St. Patrick’s Day feast. With the touch of a few buttons, your pressure cooker will create tender corned beef with perfectly cooked cabbage, potatoes, and carrots.
Check out my entire collection of St. Patrick’s Day recipes for more menu inspiration.
I’ve cooked corned beef on St. Patrick’s Day every year of my adult life using pretty much every conceivable method. That is a lot of corned beef! Each method has it’s own merits and they are all worth trying. Some work better than others depending on whether St. Patrick’s Day falls on a busy weekday or lazy Sunday.
Table of contents* What is the Best Method for Cooking Corned Beef? * Ingredient Notes * Corned Beef Brisket vs. Corned Beef Round + Corned Beef Brisket + Corned Beef Round + Which Cut is Best? * What Kind of Beer is Best for Cooking Corned Beef? * How to Make Instant Pot Corned Beef * Serving Suggestions What is the Best Method for Cooking Corned Beef?If you are out of the house for most of the day, my Slow Cooker Corned Beef and Cabbage is a great choice. Or, if you have time to babysit a pot on the stove, there’s my tried and true Guinness Corned Beef.
But, if you’ve got a couple of hours to devote to your St. Patrick’s Day meal, I don’t think you can beat the ease and the tender result of preparing your corned beef in the Instant Pot.
Regardless of the method, there are a few things to know about cooking corned beef that I’ll cover here. If you’ve got an Instant Pot, I hope you’ll give this pressure cooking method a try.
Ingredient Notes Liquid – A combination of Guinness beer and low-sodium beef broth. * Vegetables – Yellow or white onion, minced garlic, carrots, mini gold or red potatoes (sometimes labeled as petite or baby potatoes), and a head of green cabbage. * Corned beef – A 3- to 4 pound corned beef brisket or round with the pickling spice packet. * For serving – Butter, salt and freshly ground black pepper, fresh parsley, and whole grain mustard* for dipping.
Corned Beef Brisket vs. Corned Beef RoundYou may see both of these cuts at your local grocery store and be unsure which to buy. Here’s the rundown on these two cuts of corned beef.
Corned Beef BrisketThe brisket is a flatter cut than the round with a much thicker layer of fat running across the top. It’s a tough cut that comes from the breast portion of the cow. The additional fat in the brisket results in a very moist, tender corned beef. Briskets can be a “flat” or “point” cut. But, you’ll more commonly run across the flat cut at most grocery store chains.
You can easily tell if you’ve got a flat or a point cut brisket just by looking at it. The flat cut brisket is somewhat squared off and a more even thickness from end to end than the point. The point will be just that – it is a bit thicker and will come to a point. It also has more fat running through it than the flat.
Corned Beef RoundThe corned beef round is a thicker, leaner cut that comes from the rear of the cow. It typically has a very light layer of fat (see the images below). The slices of the round will be larger while the flatter brisket will have narrower slices. It cooks up very moist and tender, but I believe the additional fat on the brisket gives it a bit of an edge. It’s a small difference in my opinion and I love both cuts.
Which Cut is Best?There is no one answer to which cut is best. It all boils down (ha!) to personal preference. Try the different cuts to find what you like best.
I purchased the Shenson brand corned beef round pictured in this post at Costco. This is the cut I’ve seen in stock at both my old California and my new Oregon Costco locations. But, briskets are widely available at most grocery stores.
What Kind of Beer is Best for Cooking Corned Beef?A dark beer with a rich, complex flavor like Guinness Draught. It will greatly improve the flavor of your corned beef and the resulting cooking liquid. In turn, that tasty cooking liquid is also going to impart great flavor to your cabbage, carrots and potatoes.
Another brand of stout beer will do the trick. But, for St. Patrick’s Day, I feel compelled to go with an Irish beer. It’s always Guinness Draught in this house.
How to Make Instant Pot Corned Beef1. Cut an onion into chunks and add it to the insert of a 6- to 8-quart Instant Pot. Add the low-sodium beef broth and garlic. 2. Place the brisket on top of the onions, fat side up.
- Pour a bottle of Guinness over the top of the corned beef.
- Sprinkle the packet of pickling spices that came in the package over the top.
Close and lock the lid and set your pressure cooker to cook on high pressure for 1 hour and 25 minutes. When the cooking time is complete, allow the Instant Pot to do a natural release for 10 minutes and then manually release the remaining pressure.
- Transfer the corned beef to a cutting board and tent it with a piece of foil to keep it warm.
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Use a slotted spoon to remove and discard the onions, leaving the cooking liquid behind in the Instant Pot.
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Add the potatoes and carrots to the cooking liquid.
- Finally, place the wedges of cabbage on top. Close and lock the lid. Set the Instant Pot to pressure cook on high for 5 minutes. Immediately release the pressure and transfer the cabbage, potatoes, and carrots to a serving platter or bowl.
Serving Suggestions Vegetables – Toss the cooked carrots and potatoes and cabbage wedges with a few pats of butter. Season to taste with sea salt and freshly ground black pepper. And, wake up the veggies a bit with some chopped fresh parsley. Take care not to use too much salt so that the veggies will nicely balance the salty corned beef. * On the Side – A little grainy mustard on the side is a delicious for dipping. A loaf of crusty bread* and a few bottles of Guinness will make this the perfect meal for St. Patrick’s Day.
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PrintInstant Pot Corned Beef and CabbageThis Instant Pot Corned Beef recipe is an easy way to create a delicious St. Patrick's Day feast. With the touch of a few buttons, your pressure cooker will create tender corned beef with perfectly cooked cabbage, potatoes, and carrots.Course Main CourseCuisine American, IrishPrep Time 10 minutesCook Time 1 hour 30 minutesPressure/Release Time 25 minutesTotal Time 2 hours 5 minutesServings 6Calories 720kcalAuthor Valerie BrunmeierIngredients 2 cups low-sodium beef broth * 1 medium yellow or white onion cut into 5 or 6 chunks * 2 teaspoons minced garlic * 11.2 ounce bottle Guinness beer (I used Guinness Draught) * 3 ½ to 4 pound corned beef brisket or round with pickling spice packet * 1 pound mini gold or red potatoes (sometimes labeled as petite or baby potatoes) * 4 large carrots * 1 small head green cabbage * 3 tablespoons butter * fine ground sea salt and freshly ground black pepper to taste * 2 tablespoons chopped fresh parsley * ¼ cup whole grain mustard Instructions Add the beef broth, onion, and garlic to the insert of a 6- to 8-quart Instant Pot. Place the brisket on top of the mixture, fat side up. Pour the beer over the top and sprinkle the corned beef with the pickling spices. Close and lock the lid. * Select MANUAL or PRESSURE COOK setting, toggle to HIGH, and set the time for 1 hour and 25 minutes. * When the cooking time is complete, allow the Instant Pot to do a natural release for 10 minutes and then manually release any remaining pressure. * Meanwhile, slice the core end of the cabbage off and place the cabbage cut side down so you have a stable base. Slice the cabbage in half and then cut each half in quarters. You should end up with 8 chunks of cabbage. Slice the potatoes in half. Peel and cut the carrots into large 3-inch chunks. * Transfer the corned beef to a cutting board and tent with a piece of foil to keep it warm. Use a slotted spoon to remove and discard the onions, leaving the cooking liquid behind in the Instant Pot. Add the potatoes and carrots to the Instant Pot and place the cabbage wedges on top. Be sure not to fill the Instant Pot more than ⅔ full. Close and lock the lid. * Select MANUAL or PRESSURE COOK setting, toggle to HIGH, and set the time for 5 minutes. When finished cooking, quick release the pressure. * Slice the fat layer off the top of the corned beef (flat briskets will have far more fat than a round) and then slice the corned beef against the grain and transfer to a serving platter. Drizzle the corned beef with a little of the cooking liquid. * Use a slotted spoon to transfer the potatoes, carrots and cabbage to the serving platter with the corned beef or to a separate bowl. Toss the veggies with butter, season to taste with salt and pepper, and garnish with parsley, if desired. * Serve with grainy mustard on the side. NutritionCalories: 720kcal | Carbohydrates: 30g | Protein: 45g | Fat: 45g | Saturated Fat: 16g | Cholesterol: 158mg | Sodium: 3478mg | Potassium: 1686mg | Fiber: 7g | Sugar: 8g | Vitamin A: 7229IU | Vitamin C: 148mg | Calcium: 111mg | Iron: 6mgMore St. Patrick’s Day Recipes Guinness Corned Beef Guinness Beef Stew Slow Cooker Corned Beef and Cabbage Colcannon Potatoes This post was originally published on March 4, 2020 and has been updated with new text.
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Slow Cooker Green Chile Beef is a hearty, satisfying meal that’s so easy to make! After about 10 minutes of prep, seasoned and seared beef cooks low and slow with onions and green chile enchilada sauce until tender and easy to shred.
We love this versatile Tex-Mex style shredded beef served over a mound of Cheddar Mashed Potatoes, rolled up in tortillas, or piled on Cilantro Lime Rice with lots of toppings.
This is one of those recipes that you try once and instantly know that it will be on regular rotation on your menu. It is THAT good.
I’m always so relieved on those days when I plan for a slow cooker dinner. And, this one is so easy to get started that this tender, smoky shredded beef and onions can be on your menu even on a busy weeknight. But, I love it for a lazy Sunday too. I love it ALL the days!
Table of contents Why You’ll Love This Recipe * Ingredient Notes * How to Make Slow Cooker Green Chile Beef + Prep the Onions and Beef + Cook and Shred the Beef * Serving Suggestions * Storage Tips Why You’ll Love This Recipe Easy – After a few easy steps, this hands off Crock-Pot recipe yields perfectly tender shredded beef when you’re ready to serve dinner. * Flavorful – The beef is infused with flavor from a blend of spices and green chile enchilada sauce. * Versatile – Use it in tacos, enchiladas, burritos, burrito bowls, nachos, and more. Or, serve it over mashed potatoes for Tex-Mex style pot roast. * Multiple Meals – Cook once, eat twice! Reheat half the recipe later in the week or freeze it for an easy future meal. Ingredient Notes Beef roast – Look for a lean boneless beef roast, like a chuck cross rib roast or bottom round roast. These cuts are less fatty than a center cut beef chuck roast and have big, beefy flavor. After slow cooking, they become tender and easy to shred. Less fat means no trimming or straining grease from the cooking liquid. * Onion – Sweet yellow onion, halved and sliced. * Light brown sugar – Brown sugar is is sprinkled over the onions to enhance their sweetness and a little more is combined with spices to coat the beef before searing. * Seasoning – A powerful blend of spices including smoked paprika, chili powder, garlic powder, salt, freshly ground black pepper, and a little cayenne pepper for a kick. * Olive oil – For searing the seasoned beef. * Enchilada sauce – I use Hatch Green Chile Enchilada Sauce for this recipe and for my Green Chile Chicken Smothered Burritos (BIG reader favorite!). This sauce has become one of my favorite kitchen shortcuts. If you can’t find it, another brand of mild to medium green enchilada sauce* will do.
How to Make Slow Cooker Green Chile BeefPrep the Onions and Beef1. Place the sliced onions in the bottom of a 6-quart slow cooker and sprinkle a portion of the brown sugar over the top. 2. Cut the roast in half and combine the remaining brown sugar with the smoked paprika, salt, cayenne pepper, chili powder, garlic powder, and black pepper in a small bowl. 3. Drizzle the roast with olive oil and sprinkle the seasoning mix over all sides of both chunks of beef, using your hands to pat it into the surface of the meat. 4. In a large skillet, brown the beef in the oil on all sides (don’t forget the ends). The sugar in the rub creates a nice dark crust pretty quickly.
Cook and Shred the Beef1. Place the seared beef on top of the onions in the slow cooker. 2. Next, pour the enchilada sauce over the top. 3. Then, cover and cook on low for 7 to 8 hours, or until the beef is tender and easy to break apart. 4. Finally, transfer the beef and onions to a serving dish. Use forks to roughly shred the beef and toss it with a little of the sauce from the slow cooker. Alternatively, you can shred the beef in the slow cooker right into the sauce and onions (it will be very saucy).
Serving Suggestions Tex-Mex Style Pot Roast – Mound the beef and onions over Cheddar Mashed Potatoes and drizzle it with some of the sauce from the slow cooker. The beefy, Tex-Mex flavor practically calls out for cheesy potatoes! * Tacos or Burritos – Wrap the shredded beef in tortillas with toppings for easy tacos or burritos. * Enchiladas – Swap out my Shredded Mexican Beef for this Green Chile Beef to make Shredded Beef Enchiladas. * Burrito Bowls* – Pile the beef on Cilantro Lime Rice or Restaurant Style Mexican Rice, sprinkle with a little shredded cheese, and top them with with Easy Corn Salsa or Corn Guacamole, and sour cream. Add any and all toppings you love to make them your own!
Storage Tips Refrigerate – Transfer leftovers to an airtight container and refrigerate for up to 4 days. * Freeze* – Place the cooled shredded beef, onions, with some of the cooking liquid in a freezer safe plastic storage bag. Press out as much air as possible and seal the bag. Lay it flat in the freezer and freeze it for up to 3 months. If using multiple bags, allow them to freeze solid, then you can stack the bags to save freezer space.
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PrintSlow Cooker Green Chile BeefSlow Cooker Green Chile Beef is a hearty, satisfying meal that's so easy to make! After about 10 minutes of prep, seasoned and seared beef cooks low and slow with onions and green chile enchilada sauce until tender and easy to shred.Course Main CourseCuisine SouthwestServings 8Calories 307kcalAuthor Valerie BrunmeierIngredients 2.5 to 3 pound boneless lean beef roast like chuck cross rib or bottom round rump roast * 1 large sweet yellow onion or 2 small to medium onions halved and sliced (½-inch slices) * 4 tablespoons packed light brown sugar divided * 1 tablespoon smoked paprika * 1 ½ teaspoons salt * 1 teaspoon chili powder * 1 teaspoon garlic powder * ½ to 1 teaspoon cayenne pepper or to taste * ½ teaspoon freshly ground black pepper * 3 tablespoons olive oil divided * 15 ounce can mild to medium green enchilada sauce (I use Hatch Green Chile Enchilada Sauce) Instructions Slice the roast in half and set it aside. * Place the sliced onions in the bottom of a 6-quart slow cooker and sprinkle 3 tablespoons brown sugar over the top (reserve 1 tablespoon for later). * In a small bowl, combine the remaining brown sugar with the smoked paprika, salt, chili powder, garlic powder, cayenne pepper, and black pepper. * Drizzle 1 tablespoon olive oil over the chunks of beef and spread it around with your hands until they are well coated. Sprinkle the seasoning mix over all sides of both chunks of beef and use your hands to pat it into the surface of the meat. * In a large skillet, heat the remaining 2 tablespoons of oil over MEDIUM-HIGH heat. Brown the beef for about 2 minutes on all sides (don’t forget the ends -the sugar in the rub makes it get a nice dark crust pretty quickly). Transfer the beef to the slow cooker, pour the enchilada sauce over the top. * Cover and cook on LOW for 7 to 8 hours, or until the beef is tender and easy to break apart. Use a slotted spoon to transfer the beef and onions to a serving dish. Roughly shred it using two forks and add a little of the sauce from the slow cooker. Alternatively, you can shred the beef in the slow cooker right into the sauce and onions (it will be very saucy). * Serve in tortillas, burrito bowls, or over Cheddar Mashed Potatoes. NutritionCalories: 307kcal | Carbohydrates: 14g | Protein: 33g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 88mg | Sodium: 986mg | Potassium: 574mg | Fiber: 2g | Sugar: 12g | Vitamin A: 913IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 4mgMore Ideas Shredded Mexican Beef Instant Pot Barbacoa Smoky Chili Braised Beef (Carne Guisada) Carnitas (Oven or Slow Cooker) Adapted from Taste of Home
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These creamy Cheddar Mashed Potatoes are a delicious way to elevate your menu. Sharp cheddar cheese and sour cream add amazing flavor and texture for a delicious upgrade to classic mashed potatoes.
Cheesy mashed potatoes are great any time of year with beef, chicken, pork, or seafood. But, they’re also perfect for a holiday meal when served with Dry Brine Turkey, Maple Glazed Spiral Ham, or Pork Loin Roast with Gravy. Versatile and SO good!
Mashed potatoes have been a side dish mainstay on my menus from the very beginning. We love them ALL the ways! Sour Cream Mashed Potatoes, Buttermilk Mashed Potatoes, and Cheesy Make-Ahead Mashed Potatoes all hold a special place in my recipe collection and my heart.
But, friends, these flavorful Cheddar Mashed Potatoes may be my favorite. The creaminess and tang from sour cream and the incredible flavor of sharp cheddar cheese make them undeniably delicious.
I love to pile Slow Cooker Green Chile Beef over a mound of these luscious potatoes for a super comforting meal.
There are some important steps involved in making perfect Cheddar Mashed Potatoes. Be sure to check out all my tips at the end of this post.
Table of contents Ingredient Notes * How to Make Cheddar Mashed Potatoes * Tips for the Best Cheesy Mashed Potatoes * Storage and Reheating Tips Ingredient Notes Potatoes – Yukon gold potatoes, peeled and cubed. * Broth – Boiling the potatoes in a combination of low sodium chicken or vegetable broth and water infuses them with flavor right from the start. * Sour cream – I always use light sour cream but full fat sour cream will make them slightly richer. * Butter – Softened at room temperature. * Milk – Either whole or 2% milk. * Cheese – Freshly shredded sharp cheddar cheese. * Seasoning – These potatoes are simply seasoned with salt to allow the flavor of the sharp cheddar cheese to shine through. * Optional garnish – Chopped fresh chives and a little freshly ground black pepper. Both optional but a nice way to add even more flavor and contrast.
How to Make Cheddar Mashed PotatoesThis is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
- Boil – Place potatoes in a large pot or Dutch oven. Add the broth and enough cold water to cover the potatoes by about 1-inch. Bring to a boil, then reduce the heat, cover, and simmer until very tender all the way through when pierced with a fork or the tip of a sharp knife.
- Mash – Drain the potatoes well, return them to the warm, empty pot. Add the butter and use a potato masher to break up the potatoes a little.
- Dairy and seasoning – Add the sour cream and salt and mash again. Add about half the milk and continue to mash to desired consistency, adding as much of the remaining milk as desired. Mash them until super creamy or leave them with a little texture – it’s up to you!
- Add cheese – Use a spoon to stir in the cheese until melted and well combined.
You can mash the potatoes with an electric mixer if preferred. See the recipe card below for the alternate instructions and check out my Sour Cream Mashed Potato recipe for the photo tutorial.
Tips for the Best Cheesy Mashed Potatoes To avoid thin, runny mashed potatoes add the drained potatoes back to the pot and set it over low heat. Toss the potatoes, for a minute or two, to evaporate any remaining moisture and let the potatoes dry a bit. Remove from the heat before mashing. * For smooth mashed potatoes, it’s important to boil the cubed potatoes until they are very tender. If you cut the cooking time short, you risk ending up with lumpy mashed potatoes. * Gummy mashed potatoes are often a result of adding cold milk to hot potatoes. Be sure to use warm milk and let the sour cream sit out a bit for the best result. * Freshly shredded sharp cheddar cheese is the star of this recipe. Don’t be tempted to use store-bought, pre-shredded cheese. It’s packaged with an agent to prevent it from clumping together that also prevents it from melting as well as freshly shredded cheese. * Yukon gold potatoes have a naturally buttery, creamy flavor that works so well for Cheddar Mashed Potatoes. I prefer them over dryer russet potatoes. * Crack a little freshly ground black pepper over the top of the potatoes. Fresh chives add a pop of color and a mild onion flavor and a little shredded cheddar cheese lets everyone know what’s inside. Storage and Reheating Tips Store – Transfer leftovers to an airtight container and refrigerate for up to 4 days. * Reheat – Mashed potatoes with cheese tend to reheat a little better than classic mashed potatoes. Just warm the leftovers in the microwave or in a pot on the stove. Stir in a little additional milk, if needed, and stir until creamy.
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PrintCheddar Mashed PotatoesThese creamy Cheddar Mashed Potatoes are a delicious way to elevate your menu. Sharp cheddar cheese and sour cream add amazing flavor and texture for a delicious upgrade to classic mashed potatoes.Course Side DishCuisine AmericanPrep Time 20 minutesCook Time 25 minutesTotal Time 45 minutesServings 6Calories 397kcalAuthor Valerie BrunmeierIngredients 3 pounds Yukon gold potatoes peeled and cubed (1-½ inch chunks) * 2 cups low sodium chicken or vegetable broth * Water as needed * ⅓ cup sour cream light or full fat * 4 tablespoons butter room temperature * ¾ teaspoon salt or to taste * ½ cup milk whole or 2% * 1 ½ to 2 cups shredded sharp cheddar cheese * Freshly ground black pepper optional for garnish * Chopped fresh chives optional for garnish Instructions Place the potatoes in a large pot or Dutch oven. Add the broth and enough water to cover the potatoes by about 1-inch. Place over HIGH heat and bring to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes, or until very tender all the way through when pierced with a fork or the tip of a sharp knife. It’s important that they are tender enough or they will not be smooth. * Meanwhile, allow the sour cream to rest at room temperature while the potatoes simmer. * Warm the milk in a saucepan over LOW heat or in the microwave, just until warm. Set it aside. * Drain the potatoes well, return them to the warm, empty pot and set it over LOW heat. Heat, tossing the potatoes, for a minute or two to evaporate any remaining moisture and let the potatoes dry a bit. Remove the pot from the heat. Hand Mashing Instructions Add the butter and use a potato masher to break up the potatoes a little. Add the sour cream and salt and mash again. Add about half the milk and continue to mash to the desired consistency, adding as much of the remaining milk as desired. You can mash them until super creamy or leave them with a little texture. Use a spoon to stir in the cheese, until melted and well combined. Electric Mixer Instructions Use an electric mixer on LOW speed to break up the potatoes a little then add the butter, sour cream, and the salt. Beat again on MEDIUM speed, adding the warmed milk as you mix. Add just as much milk as needed to reach the desired consistency and mix just until creamy and smooth. Avoid overworking the potatoes as it can result in a gummy, gluey texture. Use a spoon to stir in the cheese. Taste and add additional salt, if needed. Garnish and Serve* Serve as is or garnish with chives and freshly ground black pepper, if desired. NutritionCalories: 397kcal | Carbohydrates: 43g | Protein: 14g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 593mg | Potassium: 1101mg | Fiber: 5g | Sugar: 3g | Vitamin A: 583IU | Vitamin C: 45mg | Calcium: 274mg | Iron: 2mgMore Potato Recipes Broccoli Cheese Mashed Potatoes Colcannon Potatoes Creamy Au Gratin Potatoes Parsley Potatoes The post Cheddar Mashed Potatoes appeared first on Valerie's Kitchen.
This flavor-packed Stovetop Taco Soup is loaded with ground beef, two kinds of beans, tomatoes, and corn. It cooks in one pot on the stove and is ready to serve in about 30 minutes!
Load it up with your favorite taco toppings and serve it with a slice of Mexican Cornbread.
If you think soup can’t make a meal, this easy taco soup recipe is going to change your mind.
Table of contents Why You’ll Love this Recipe * Ingredient Notes * How to Make Stovetop Taco Soup * Taco Soup Variations * Storage Tips Why You’ll Love this Recipe Quick and Easy – It calls for easy to stock ingredients and requires just 5 minutes of prep! * Filling – It’s loaded with protein from beef and beans to make you feel full. * Family-Friendly – Taco flavor and lots of fun taco toppings make it popular with all ages. * Leftovers – It reheats beautifully and it’s freezer-friendly. Ingredient Notes Ground beef – 90% to 93% lean ground beef. * Yellow onion and minced garlic * Jalapeno – I suggest taking a nibble of a small piece of a piece of the jalapeno to judge how hot it is. They can vary quite a bit! Then, remove the ribs and as many as the seeds as you’d like. * Tomatoes – A couple of cans of fire roasted diced tomatoes. * Seasoning – I use my Homemade Taco Seasoning Mix but you can use the store-bought packets taco seasoning, if you’d like. * Diced green chiles – A small can, drained. * Beans – Canned pinto beans and black beans. * Broth – Low sodium beef broth. * Frozen corn – There’s no need to thaw it in advance. Just toss it in and the hot soup will warm it through. * Cornstarch – This is not a super thick and creamy soup. But, I add just enough of cornstarch combined with a little water to add some body. If you are using a store-bought seasoning, it’s likely it contains some sort of thickener so you can skip this ingredient. * Toppings – Add your favorite taco toppings. I always set out sour cream, cilantro, shredded cheese, and avocado. Crushed tortilla chips* are also a yummy choice!
How to Make Stovetop Taco Soup1. Cook the beef and onion in a Dutch oven or large soup pot, stirring to crumble beef. Drain off as much grease as possible from the pot and return it to the heat. 2. Stir in the garlic and jalapeno and cook, stirring, until the jalapeno is softened. 3. Add the tomatoes, taco seasoning, green chiles, pinto beans, black beans and all but about ¼ cup of the broth. Bring to a boil then, reduce the heat, cover and simmer for 15 minutes. 4. Stir in the frozen corn and simmer for a minute or two.
Pro TipTo add a little body to the broth, combine the cornstarch with the reserved broth and add the slurry to the soup. It will take just a minute or two to thicken slightly. If you’re using store-bought taco seasoning, it’s likely it contains some sort of thickener so you can skip this step.
Taco Soup Variations Meat – Substitute ground turkey or rotisserie chicken for the beef. If using cooked chicken, just stir it into the soup with the rest of the ingredients. * Beans – This soup is delicious with kidney beans, white beans, or any beans you would use to make chili. Feel free to substitute the black beans and pinto beans with whatever you’ve got in your pantry. * Tomatoes – Substitute a can of Rotel for one can of the fire-roasted diced tomatoes. Storage Tips Refrigerate – Transfer the cooled soup to an airtight container and refrigerate for up to 4 days. * Freeze – Allow the soup to cool completely, then transfer it to a freezer-safe container. To save space, I like to use freezer-safe plastic storage bags for and lay them flat to freeze. Once they are frozen solid, they can be stacked in the freezer. * Reheat – Warm individual servings in the microwave or heat an entire batch in a pot on the stove.
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PrintStovetop Taco SoupThis flavor-packed Stovetop Taco Soup is loaded with ground beef, two kinds of beans, tomatoes, and corn. It cooks in one pot on the stove and is ready to serve in about 30 minutes!Course SoupCuisine MexicanPrep Time 5 minutesCook Time 25 minutesTotal Time 30 minutesServings 8Calories 248kcalAuthor Valerie BrunmeierIngredients 1 pound ground beef * 1 cup diced yellow onion * 1 teaspoon minced garlic * 1 jalapeno seeded as desired and diced * 2 14.5 ounce cans fire roasted tomatoes * 2 tablespoons Homemade Taco Seasoning Mix or store-bought (see notes below) * 4 ounce can diced green chiles * 15 ounce can pinto beans drained (but don’t rinse) * 15 ounce can black beans drained (but don’t rinse) * 4 cups low sodium beef broth divided * 1 cup frozen corn no need to thaw * 2 teaspoons cornstarch Optional Toppings Sour cream * Cilantro * Shredded cheddar cheese * Avocado Instructions* Heat a large Dutch oven over MEDIUM heat. Add the beef and onion and cook, stirring to break the beef into small pieces, until it is cooked through and the onion is softened, 6 to 8 minutes. Drain off as much grease as possible from the pot and return it to the heat. * Stir in the garlic and jalapeno and cook, stirring, for two minutes. * Stir in the tomatoes, taco seasoning, green chiles, pinto beans, black beans and all but about ¼ cup of the broth (reserve for later). Bring to a boil over MEDIUM-HIGH heat. Reduce the heat to LOW and simmer, covered, for 15 minutes. Stir in the frozen corn and simmer for a minute or two. * Combine the cornstarch with the remaining broth and stir it into the soup. Stir until slightly thickened. It won’t be super thick, but it will add some nice body to the soup. * Serve with optional toppings. NotesIf you’re using store-bought taco seasoning, it’s likely it contains some sort of thickener so you can skip the cornstarch slurry.NutritionCalories: 248kcal | Carbohydrates: 28g | Protein: 20g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 803mg | Potassium: 844mg | Fiber: 8g | Sugar: 3g | Vitamin A: 333IU | Vitamin C: 13mg | Calcium: 79mg | Iron: 4mgMore Easy Soup Recipes Creamy Southwest Chicken Soup Chicken Minestrone Soup Cabbage Roll Soup Chicken Tortilla Soup The post Stovetop Taco Soup appeared first on Valerie's Kitchen.
This Baked Spaghetti Casserole is layered with a rich, meaty sauce, dollops of creamy ricotta cheese, and plenty of melted mozzarella. A comforting, nostalgic meal that is guaranteed family-friendly!
Make it a meal with Cheater Garlic Bread and an easy Lemon Parmesan Salad.
I’m kickin’ it old school today. I’m talking classic, blast from the past, down-home, Baked Spaghetti Casserole. There’s nothing fancy about this recipe but it is one of the most family-friendly, crowd pleasing dishes in existence.
I think I was about 13 years old when I made my first attempt at spaghetti casserole and it was as delicious then as it is now. I’ve made some small, but important, changes to my recipe over the years that make it different than other popular versions I’ve seen. I think they also make it pretty darn amazing.
Save this one to your list of recipes to bake and take to a school function, sports banquet, or potluck. I can pretty much guarantee you’ll be asked for the recipe and possibly hugged and kissed a couple of times.
Table of contents Ingredient Notes * Baked Spaghetti Variations * How to Make Baked Spaghetti Casserole + Prepare the Pasta and Meat Sauce + Assemble the Casserole + Bake the Casserole * Storage and Reheating Tips * Make-Ahead Instructions Ingredient Notes Pasta – I always break my spaghetti noodles in half, making them a little easier to serve when baked in casserole form. * Meat – 90% to 92% lean ground beef. * Yellow onion and minced garlic * Seasoning – Italian seasoning, salt, and freshly ground black pepper. * Sauce – The sauce is comprised of a jar of your favorite brand of marinara sauce (my fav at the moment is Rao’s Marinara) and a can of undrained diced tomatoes. * Fresh herbs – A little fresh Italian parsley goes a long way to brighten up the sauce. * Egg – A lightly beaten adds body and a little substance to the pasta. * Cheese – Part-skim ricotta cheese, shredded part-skim mozzarella cheese, and finely shredded Parmesan cheese. * Olive oil
Baked Spaghetti Variations Meat – Add flavor with ground Italian sausage or lighten it up with ground turkey. * Veggies – I love adding diced bell pepper with the onions for great flavor. Mushrooms are a great addition too! * Herbs – Dried herbs pack a big flavor punch but if I happen to have fresh basil on hand, I like to toss some in to the sauce or use it as a garnish. How to Make Baked Spaghetti CasseroleThis is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.*
Prepare the Pasta and Meat Sauce
Start by boiling the spaghetti noodles in salted water about 1 to 2 minutes shy of package directions.
- While the pasta is boiling, cook the ground beef with the onion in a large skillet, breaking it up with a spoon as it cooks. Drain off the grease and add the garlic, Italian seasoning, salt, and pepper. Cook and stir for a minute or two.
- Add the marinara sauce, diced tomatoes, and parsley.
- Simmer the sauce for about 5 minutes to blend the flavors.
- Drain the cooked spaghetti well and return it to the warm, empty pot (off the heat). Add the olive oil and toss until well coated. Add the lightly beaten egg and Parmesan cheese and toss again. Assemble the Casserole1. Coat a 13- x 9-inch baking dish with nonstick cooking spray and spread half the spaghetti mixture in the dish.
- Top with half of the meat sauce (be sure to save enough sauce for the final layer).
- Drop small dollops of the ricotta (using the whole amount) over the top to evenly cover the casserole.
- Top with half of the mozzarella cheese.
Bake the Casserole1. Repeat the layers with the remaining spaghetti, meat sauce, mozzarella and finish with the remaining Parmesan. 2. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for another 5 minutes or until bubbly. Remove from the oven and let it rest for about 5 minutes before serving.
Pro TipTo help ensure your cheesy casseroles will stay cheesy, coat the underside of the foil with nonstick cooking spray before covering the dish. This helps prevent the cheese from sticking to the foil when you remove it.
Storage and Reheating TipsSpaghetti Casserole stores and reheats exceptionally well. It’s one of those pasta dishes that may even taste better the next day.
- Store – Cover and refrigerate leftovers for up to 4 days.
- Reheat – Warm leftovers in the microwave or in a pot on the stove over low heat. Add a splash of water to loosen it up, if needed. Make-Ahead Instructions Refrigerate* – The unbaked casserole can be covered with foil and refrigerated for up to two days before baking. You will need to add about 15 minutes to the baking time if it is chilled when it goes in the oven.
- Freeze – Assemble the casserole in a freezer-safe baking dish (disposable foil pans are a great choice). Cover the unbaked casserole with two layers of foil and freeze it for up to 3 months. Allow the casserole to thaw in the refrigerator overnight before baking. If baking from frozen, you may need to add 45 minutes to an hour to the baking time.
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PrintBaked Spaghetti CasseroleThis Baked Spaghetti Casserole is layered with a rich, meaty sauce, dollops of creamy ricotta cheese, and plenty of melted mozzarella. A comforting, nostalgic meal that is guaranteed family-friendly!Course Main Course, PastaCuisine ItalianPrep Time 20 minutesCook Time 40 minutesTotal Time 1 hourServings 6 servingsCalories 553kcalAuthor Valerie BrunmeierIngredients 8 ounces spaghetti noodles broken in half * 1 pound 90 to 92% lean ground beef * ½ cup diced white or yellow onion * 1 teaspoon minced garlic * 2 teaspoons Italian seasoning * ½ teaspoon salt or to taste * ½ teaspoon freshly ground black pepper * 24 ounces marinara sauce your favorite brand * 15 ounce can diced tomatoes don't drain * ¼ cup chopped fresh Italian parsley * 1 tablespoon olive oil * 1 egg lightly beaten * ¾ cup finely shredded Parmesan cheese divided * 1 cup part-skim ricotta cheese * 2 cups shredded part-skim mozzarella cheese (about 8 ounces) divided Instructions Preheat oven to 350 degrees F. Coat the bottom of a 13- x 9-inch baking dish with nonstick cooking spray. Prepare the Pasta and Meat Sauce Boil the spaghetti in salted water about 1 to 2 minutes shy of package directions. * Meanwhile, cook the ground beef with the onion in a large skillet over MEDIUM heat, breaking it up with a spoon as it cooks. When no pink remains, drain off the grease. Return the pan to the heat and add the garlic, Italian seasoning, salt, and pepper. Cook and stir for a minute or two. Add the marinara sauce, diced tomatoes, and parsley. Reduce the heat to LOW and allow the sauce to simmer for about 5 minutes. * Drain the cooked spaghetti well and return it to the warm, empty pot (off the heat). Add the olive oil and using tongs, toss the spaghetti until well coated with oil. Add the lightly beaten egg and ½ cup of the Parmesan cheese and toss again until well distributed. Assemble the Casserole Spread half the spaghetti mixture in the prepared dish and top with half of the meat sauce (be sure to save enough sauce for the final layer). Drop small dollops of the ricotta (using the whole amount) over the top to evenly cover the casserole. Top with half of the mozzarella cheese. Repeat with the remaining spaghetti, meat sauce, mozzarella and finish with the remaining Parmesan. Bake Coat the underside of a piece of foil with nonstick cooking spray and cover the dish, coated side down. Bake for 40 minutes. Remove the foil and bake for another 5 minutes or until bubbly. * Remove from the oven and let it rest for about 5 minutes before serving. NutritionCalories: 553kcal | Carbohydrates: 43g | Protein: 41g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 122mg | Sodium: 1380mg | Potassium: 947mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1271IU | Vitamin C: 19mg | Calcium: 629mg | Iron: 5mgMore Pasta Bakes Baked Rigatoni with Meat Sauce Lazy Lasagna Casserole Pizza Pasta Casserole Taco Pasta Bake This post was originally published on March 24, 2014. It has been updated with new text and images.*
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This easy Chicken Pesto Pizza is layered with caramelized onions and dollops of creamy goat cheese. It’s baked on a sheet pan for a fun pizza night at home.
Make this recipe entirely from scratch with a batch of my Homemade Pizza Crust and Easy No-Cook Pizza Sauce. Or, for Chicken Pesto Pizza in a jiffy, pick up store-bought dough and a jar of marinara sauce.
This Chicken Pesto Pizza recipe was inspired by my favorite order at a little pizza place back in California. Instead of spreading a thin layer of pesto on the crust itself, they use a tomato based pizza sauce per usual and add small dollops of pesto and creamy goat cheese over the top. The pesto flavor is so much more vibrant this way!
As if pesto sauce and goat cheese aren’t enough (they are!), this pizza also has sweet, caramelized onions and tender chicken. It’s all topped off with a blend of Italian cheese and baked on a sheet pan.
Table of contents* Ingredient Notes * Pizza Dough Options * How to Make Chicken Pesto Pizza + Caramelize the Onions + Prepare the Pizza Crust + Assemble the Sheet Pan Pizza * Reheating Leftover Pizza * Salads to Serve With Pizza Sounds fancy but it’s really easy to make and even easier to eat!
Some of my fondest childhood memories stem from pizza night. My Mom loved having our great big family over for pizza parties and it was always a full house. I swear she must have made enough pizza dough to fill a room because there would be a constant stream of different types of pizza coming from the oven over the course of a couple of hours.
I still get that little feeling of excitement when it’s pizza night at home. This Chicken Pesto Pizza and Cheeseburger Pizza are two family-friendly favorites.
Ingredient Notes Pizza dough – You’ll need 1 ½ pounds of homemade pizza dough or the bagged, store-bought variety. * Olive oil – Just a small amount to drizzle over the pizza dough before adding the toppings. * Pizza sauce – Use my Easy No-Cook Pizza Sauce or your favorite store-bought marinara sauce. * Red onion – Thinly sliced * Sugar – A small amount of sugar is added to the onions while they cook to help them caramelize. * Rotisserie chicken – Chopped into bite size pieces. * Basil pesto – Check your local big box store for a better value. I always have a jar of Costco pesto in my fridge. It’s an easy way to add a ton of flavor to recipes. * Cheeses – Goat cheese and a shredded Italian 4-cheese blend*. Although I typically stress the importance of freshly shredding cheese for most recipes, I make an exception for this one. It is much easier and far less expensive than purchasing cheeses like provolone, Parmesan, fontina and mozzarella cheese separately.
Pizza Dough OptionsI wrote this recipe as a sheet pan pizza using my homemade pizza dough recipe. To save time, you can pick up store-bought pizza dough which is typically sold in 1-pound bags. If you use more than 1 ¾ pounds of dough, I recommend splitting the recipe into two slightly smaller pizzas.
How to Make Chicken Pesto PizzaThis is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
Caramelize the Onions1. Generously coat the bottom of a skillet (cast iron is best) with olive oil and place it over medium high heat. 2. Add the onions and cook and stir for a couple of minutes. 3. When the onions have just begun to soften, sprinkle in about a teaspoon of sugar. Continue to cook and stir till they are nice and golden brown and yummy.
Prepare the Pizza Crust1. On a lightly floured board, roll out your pizza crust. 2. Transfer it to a baking sheet that has been lightly coated with nonstick cooking spray.
Pro TipAllow refrigerated pizza dough to sit at room temperature for at least 30 minutes to an hour before shaping. Cold pizza dough will not stretch well.
Assemble the Sheet Pan Pizza1. Top the crust with pizza sauce, using only enough to lightly coat the dough. Scatter the caramelized onions and chicken over sauce. 2. Next, use a small spoon to drop dollops of pesto evenly over the top. 3. Finally, sprinkle the shredded cheese over the pizza and dot with small pieces of goat cheese. Bake in a preheated 475 degree F oven for about 10 to 12 minutes.
Pro TipMove your oven rack to the lowest position before preheating your oven. Baking pizza on the lowest rack will help the bottom the the crust crisp up nicely. If you have a pizza stone, place it in the oven while it preheats and place the baking sheet on top of the hot stone for the baking time.
Allow the pizza to sit for about 5 minutes while you gaze at it lovingly before slicing and serving.
Reheating Leftover PizzaAs you are probably aware, reheating pizza in the microwave makes it soggy. Maybe okay in a pinch, but for a better result, I recommend reheating pizza in a toaster oven. Many come with pizza settings that will heat the pizza from both the top and bottom. You can also reheat individual slices in a skillet on the stove.
Salads to Serve With PizzaI love serving a fresh, crisp salad on pizza night. It’s a great way to add a little crunch and nutrition to the menu. Here are my favorites.
- Lemon Parmesan Salad
- Simple Italian Salad
- Butter Lettuce Salad with Grapes and Gorgonzola
- Italian Tortellini Salad
- Strawberry Spinach Salad
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PrintChicken Pesto PizzaThis easy Chicken Pesto Pizza is layered with caramelized onions and dollops of creamy goat cheese. It's baked on a sheet pan for a fun pizza night at home. Course Main Dish, PizzaCuisine American, ItalianPrep Time 10 minutesCook Time 15 minutes0 minutesTotal Time 25 minutesServings 6Calories 535kcalAuthor Valerie BrunmeierIngredients 1½ pounds pizza dough at room temperature * 1 tablespoon olive oil or as needed * ½ cup no cook pizza sauce or jarred marinara sauce * olive oil * 1 small red onion thinly sliced * 1 teaspoon sugar * 1½ cups rotisserie chicken chopped into bite size pieces * ⅓ cup pesto * 1½ cups shredded Italian 4 cheese blend or more, as needed * 4 ounces goat cheese Instructions Preheat oven to 475 degrees F and move oven rack to lowest position. Coat a large rimmed baking sheet lightly with olive oil and set it aside. * Use a rolling to pin to flatten the pizza dough out on a lightly floured board. Set the rolling pin aside and continue to flatten and stretch the dough into shape until very thin (about ⅛-inch thick). Transfer the dough to the prepared baking sheet and reshape, as needed, patting it down into the pan. * Top the crust with the pizza sauce. It should be enough to just lightly coat the dough. Top with the chicken. Using a small spoon, dot the pesto over the top. Sprinkle with the shredded cheese and then drop small pieces of goat cheese over the top. * Bake for 10 to 12 minutes, on the bottom rack of your oven, or until the crust is golden brown and the cheese is melted. Remove from the oven and allow the pizza to rest for a few minutes before slicing and serving. NotesPizza Baking Tips Allow refrigerated pizza dough to sit at room temperature for at least 30 minutes to an hour before shaping. Cold pizza dough will not stretch well. * Baking pizza on the lowest rack will help the bottom the the crust crisp up nicely. If you have a pizza stone, place it in the oven while it preheats and place the baking sheet on top of the hot stone for the baking time. * To save time, you can pick up store-bought pizza dough which is typically sold in 1-pound bags. If you use more than 1 ¾ pounds of dough, I recommend splitting the recipe into two slightly smaller pizzas. NutritionServing: 2slices | Calories: 535kcal | Carbohydrates: 61g | Protein: 20g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 32mg | Sodium: 1125mg | Potassium: 213mg | Fiber: 4g | Sugar: 5g | Vitamin A: 778IU | Vitamin C: 3mg | Calcium: 282mg | Iron: 3mgThis post was originally published on June 10, 2012. It has been updated with new text and images.*
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These Almond Joy Cookies have a delightfully soft and chewy texture with slightly crisp edges. The flavors of coconut, dark chocolate, and almond come together to create this completely irresistible cookie.
These fun cookies are part of a collection of candy-inspired treats including my Toffee Chocolate Chip Cookies and Peanut Butter Cookie Cups.
You guys, you must try these cookies!
You don’t have to be a fan of the candy bar to love these incredible cookies. But, if you are an Almond Joy lover, you’ll be head over heels.
They’re a great year-round treat and perfect for holiday cookie trays.
Table of contents One Bowl Almond Joy Cookies * The Weeknight Dessert Cookbook * Ingredient Notes * How to Make Almond Joy Cookies * Storage Tips * Freezing Almond Joy Cookies One Bowl Almond Joy CookiesThis recipe comes from my friend Mary’s new cookbook, and it is spectacular. Just from looking at the list of ingredients I knew they would be delicious but they exceeded all of my expectations. The dough for these cookies is mixed together in one bowl* and cleanup is a breeze. One of Mary’s specialties is creating amazing baked goods with less fuss.
The Weeknight Dessert CookbookMary Younkin’s book, The Weeknight Dessert Cookbook, is filled with recipes you are going to make more than once. You’ll find everything from cakes, to cookies and bars, to cobblers and crisps. But it doesn’t stop there. She’s also included chapters with ice cream, puddings, and sauces and no-bake treats.
These are exactly the type of dessert recipes I gravitate to most – simple, no-fuss baking at its best. Most have just 5 to 15 minutes of prep and super easy instructions to get those treats ready ASAP. No complicated kitchen tools or unusual baking dishes required. Bakers at all levels of experience will love these recipes!
Ingredient Notes Butter – For properly softened butter, let it to sit at room temperature for about 2 hours. It’s softened enough when you can press your finger into the side and leave an indentation. Don’t be tempted to melt butter as a shortcut or the texture of the cookie will suffer. You can soften butter quickly in the microwave if you forget to set it out. * Sugar – Both light brown sugar and granulated sugar. * Egg * Flavoring – Coconut extract and almond extract are key to the tropical flavor of these cookies. * All-purpose flour * Cornstarch – A little cornstarch helps to create a soft, tender cookie with crispy edges. * Baking soda and kosher salt * Shredded sweetened coconut – Be sure to pick up sweetened coconut which will be moist and sweet, unlike the unsweetened variety which is much drier. * Dark chocolate chips – I like Ghirardelli Bittersweet Chocolate Chips but you should easily be able to find a variety of different brands at most stores. * Sliced almonds*
How to Make Almond Joy Cookies1. Use an electric mixer to beat the butter, brown sugar, and white sugar until light and fluffy. Then, add an egg, coconut extract, and a little almond extract and beat again until smooth. 2. Next, in goes the flour, cornstarch, baking soda, and salt. There is no need to dirty another bowl – just add the dry ingredients directly in with the wet mixture. Fantastic! Beat the mixture well. 3. Use a wooden spoon to stir in shredded, sweetened coconut, dark chocolate chips, and sliced almonds. 4. Stir well to mix the ingredients throughout the dough.
This cookie dough is chunky and substantial. There’s lots of good stuff in there!
- Scoop the dough with a medium cookie scoop, roll it into balls, and place them on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake the cookies at 350 degrees for 9 to 11 minutes. Allow them to cool on the baking sheet for 1 minute and then transfer them to a wire rack to cool completely.
Pro TipBe careful not to over-bake these cookies. They will be round and pillow-like when they are ready to come out of the oven. They’ll flatten slightly as they cool.
Betcha big bucks you’ll eat one before they’re completely cooled! These cookies never last more than 24 hours in our house.
Storage TipsStore the completely cooled cookies between layers of parchment paper in an airtight container at room temperature. Almond Joy Cookies will stay fresh and tasty for up to a week if stored properly.
Freezing Almond Joy CookiesFlash freeze balls of unbaked cookie dough by placing them on a baking sheet and then transfer the baking sheet to the freezer for about an hour. When frozen solid, transfer the balls of dough to a freezer-safe plastic storage bag and freeze for up to 3 months.
Thaw the dough completely in the refrigerator and bake as directed in the recipe. To bake the cookie dough from frozen, just add an additional 3 to 5 minutes to the baking time.
Cookies Anytime!Flash freezing cookie dough allows you to bake as many cookies as you’d like. Bake just a few for a treat and save the rest for another day!
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PrintAlmond Joy CookiesThese Almond Joy Cookies have a delightfully soft and chewy texture with slightly crisp edges. The flavors of coconut, dark chocolate, and almond come together to create this completely irresistible cookie.Course DessertCuisine AmericanPrep Time 10 minutesCook Time 10 minutesTotal Time 20 minutesServings 18 cookiesCalories 201kcalAuthor Valerie BrunmeierIngredients 6 tablespoons butter softened * ⅓ cup light brown sugar * ⅓ cup granulated sugar * 1 egg * ½ teaspoon coconut extract * ¼ teaspoon almond extract * 1 cup plus 2 tablespoons all-purpose flour * 2 tablespoons cornstarch * ½ teaspoon baking soda * ¼ teaspoon kosher salt * 1 cup shredded sweetened coconut * 1 cup dark chocolate chips * ½ cup sliced almonds Instructions Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat. * Combine the butter, brown sugar, and white sugar in a large mixing bowl. Beat with an electric hand mixer until light and fluffy. Add the egg, coconut extract, and almond extract. Beat again until smooth. Add the flour, cornstarch, baking soda, and salt. Beat to mix well. Add the coconut, chocolate chips. and almonds. Use a wooden spoon to mix throughout the dough. * Scoop the dough with a medium cookie scoop, roll into balls (about 2 tablespoons each), and place them a couple of inches apart on the prepared baking sheet. Bake for 9 to 11 minutes. Remove from the oven when the cookies are puffy and barely cooked through – do not let them brown. The cookies should be round and pillow-like (and not browned at all) when they're ready to come out of the oven. Let them cool on the baking sheet for 1 minute then transfer them to a wire rack to cool completely. They will settle and flatten out slightly as they cool. * Store completely cooled cookies in an airtight container at room temperature for up to a week. NutritionServing: 1cookie | Calories: 201kcal | Carbohydrates: 21g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 19mg | Sodium: 114mg | Potassium: 129mg | Fiber: 2g | Sugar: 12g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mgThis post was originally published on October 8, 2019. It has been updated with new text and images.
More Cookie Recipes Limoncello Cookies Jam Thumbprint Cookies Butter Toffee Cookies Caramel Filled Chocolate Cookies The post Almond Joy Cookies appeared first on Valerie's Kitchen.
This easy Blender Salsa recipe creates the most delicious restaurant style salsa in about 5 minutes. You can make this salsa at home any time of year with a short list of easy to stock ingredients.
This recipe is part of my collection of lightning fast appetizer recipes like my Easy Queso Verde and Creamy Tomatillo Avocado Salsa.
If you’ve ever wanted to be able to recreate restaurant style salsa at home, this is the recipe you’ve been looking for.
The flavor and consistency of this Blender Salsa totally reminds me of the kind of salsa we get at Mexican restaurants. You know, that bowl of salsa they set in front of you and you end up having to ask for more chips because there’s just something so irresistible about it? Yes, that’s the stuff!
The fact that it only takes about 5 minutes to make means you can whip up a batch of this easy Blender Salsa as a last minute party appetizer or whenever the craving strikes.
Table of contents* The Secret to the Best Blender Salsa * Ingredient Notes * How to Make Blender Salsa * Storage Tips * Can I Can Blender Salsa? * More Easy Appetizer Recipes You’ll Love The Secret to the Best Blender SalsaUsing whole canned tomatoes allows you to consistently create delicious salsa regardless of the season. Forget those weak looking fresh tomatoes that are available in the off-season. Instead, just grab a can of whole tomatoes and quickly blend them with a short list of ingredients to create the best salsa!
Ingredient Notes Canned tomatoes – I highly recommend you use a can of whole San Marzano tomatoes. These high quality Italian tomatoes are the best choice when tomatoes are the star of the recipe. They’re slightly sweeter and less acidic than regular canned tomatoes. * Diced green chiles – A small can of diced green chiles adds nice flavor with no chopping needed. * Onion – Either red onion or milder sweet yellow onion. Red onion is a bit bolder than yellow so go with what suits your taste best. * Cilantro – For pretty color contrast and great flavor. * Garlic – I recommend using fresh garlic instead of store-bought minced garlic in recipes that aren’t cooked. * Jalapeno – Take a nibble of the jalapeno to test the heat level. They are typically quite mild but can surprise me from time to time. I always leave some of the seeds intact to add some heat for my spicy salsa lovers here. * Seasoning – Cumin, salt, and a little sugar to help balance the acid from the tomatoes. * Lime juice* – The juice from a lime adds that citrus flavor so necessary for any good salsa. It also helps keep the salsa fresh longer.
How to Make Blender Salsa1. Add the canned tomatoes with their juice and all of the remaining ingredients to a blender or food processor. 2. Then, just pulse until you reach the desired consistency. It could not be easier!
Pro TipThe salsa is delicious right away but the flavors amp even more as it chills. I recommend using the amount of seasoning listed in the recipe and tasting after it has been refrigerated for an hour or more. At that point you can add additional cilantro or seasoning, if needed.
The blender pictured above is my high powered Ninja blender that comes with a separate food processor bowl. Such a better value than those super high-priced blenders and I absolutely love it (not sponsored, just pure love here).
Storage TipsThis recipe makes the perfect amount of salsa to fit in a quart size mason jar. In place of the standard metal lids, I use reusable plastic mason jar lids in assorted colors. They’re great for storing things like salad dressing and salsa and they look cute in the fridge! But, any airtight container will work for storing this salsa in the fridge.
- Refrigerate – Blender Salsa will stay fresh and tasty refrigerated in an airtight container for a week or more. For longer storage, I recommend freezing it.
- Freezing Salsa – This salsa freezes very well. Just transfer as much as you’d like to freeze to a freezer-safe plastic storage bag, press out as much air as possible, and seal. Salsa can be frozen for up to three to four months. Can I Can Blender Salsa?You should never attempt to can a salsa recipe that hasn’t been tested for safety. To be canned safely, all recipes require a very specific pH balance from an added acid, like vinegar or citrus juice. This Blender Salsa does not contain enough lime juice to make it a good candidate for canning.
More Easy Appetizer Recipes You’ll Love* Easy Queso Verde * Creamy Tomatillo Avocado Salsa * Easy Corn Salsa (Chipotle Copycat) * Slow Cooker Chicken Enchilada Dip * Corn Guacamole * Black Bean and Corn Salsa
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PrintBlender SalsaThis easy Blender Salsa recipe creates the most delicious restaurant style salsa in about 5 minutes. You can make this salsa at home any time of year with a short list of easy to stock ingredients.Course AppetizerCuisine MexicanPrep Time 5 minutesTotal Time 5 minutesServings 14Calories 16kcalAuthor Valerie BrunmeierIngredients 28 ounce can peeled whole tomatoes undrained (I recommend San Marzano tomatoes) * 4 ounce can diced green chiles drained * ⅓ cup coarsely chopped onion red or sweet yellow (see notes below) * ⅓ cup cilantro packed, or to taste * 2 cloves garlic * 1 jalapeno seeded as desired and coarsely chopped * ¾ teaspoon cumin or to taste * ½ teaspoon salt or to taste * ¼ teaspoon sugar * 1 lime juiced Instructions Add all of the ingredients to a blender or food processor. Pulse until you get the salsa to the consistency you'd like. * Transfer salsa to an airtight container and refrigerate salsa for at least an hour or more. After chilling, taste and add additional cilantro or seasoning, if needed. * Serve with tortilla chips or as a topping for your favorite Mexican entrees. NotesRed onion is a bit bolder and sweet yellow onion is milder, so go with what suits your taste best.StorageThis recipe makes approximately 3½ cups of salsa and fits perfectly in a quart size mason jar.Refrigerate – Blender Salsa will stay fresh and tasty refrigerated in an airtight container for a week or more. For longer storage, I recommend freezing it.Freezing Salsa – This salsa freezes very well. Just transfer as much as you’d like to freeze to a freezer-safe plastic storage bag, press out as much air as possible, and seal. Salsa can be frozen for up to three to four months.NutritionServing: 0.25cup | Calories: 16kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 197mg | Potassium: 134mg | Fiber: 1g | Sugar: 2g | Vitamin A: 117IU | Vitamin C: 11mg | Calcium: 25mg | Iron: 1mg More Ideas Cocktail Sauce Recipe Mango Corn Salsa with Black Beans Cowboy Caviar Feta Bruschetta The post Blender Salsa appeared first on Valerie's Kitchen.
This Lasagna for Two recipe makes two small batch lasagnas baked in loaf pans. Bake them both or freeze one for an easy meal on a busy day.
Like my Freezer Lasagna, this loaf pan lasagna is a great make-ahead meal!
What is a woman surrounded by a bunch of hungry men doing with a recipe called Lasagna For Two? Let me explain.
This scaled down lasagna baked in a loaf pan could also be called “Date Night Lasagna” because it was the perfect thing to have on hand to feed the kiddos when we headed out for a dinner date.
It’s also great for a date night at home when the kids are out with friends. Just whip up an easy side like Lemon Parmesan Salad, a Simple Italian Salad, or Pesto Green Beans for a seriously tasty meal. A quiet house and a yummy dinner can be even better than going out!
Whether you’re empty nesters, have a full house, or are just cooking for one, this recipe is a great way to enjoy lasagna without committing to a huge casserole.
Table of contents Recipe Highlights * Ingredient Notes * How to Make Lasagna for Two + Assemble the Loaf Pan Lasagna + Layering Cheat Sheet * Tips for the Best Lasagna for Two * Make It A Freezer Meal * Storing Leftovers Recipe Highlights Small Batch Lasagna – Baking lasagna in a loaf pan yields just the right amount to serve two with leftovers (or two very hungry teenagers). * Freezer Meal – I like to assemble the lasagnas on the weekend and pop them in the freezer for a future meal. * Wholesome – Zucchini, summer squash, and mushrooms add such great flavor and a nutrition boost to this meaty lasagna. I love sneaking veggies into recipes like this. * Fast and Easy – Making use of jarred marinara sauce and no-boil lasagna sheets cuts the prep time and these small lasagnas bake more quickly. Ingredient Notes Ground beef – 90% lean. * Olive oil * Vegetables – Zucchini, yellow summer squash, cremini mushrooms, yellow onion, and minced garlic. * Dried seasoning – Salt, freshly ground black pepper, thyme, oregano, and parsley. Dried seasoning is easy to stock and more potent than fresh herbs. * Fresh basil – Along with the dried seasoning, I add some fresh basil to brighten up the flavor of the filling. * Eggs * Marinara sauce – A jar of your favorite pasta sauce. * No-boil lasagna sheets – These sheets are just the right size to fit a loaf pan. One package holds more than enough to make two loaf pan lasagnas. * Cheese* – Part skim ricotta cheese, shredded part-skim or whole mozzarella cheese, and shredded Parmesan cheese.
How to Make Lasagna for Two1. Heat the olive oil in a large skillet. Then, sauté the diced onion, zucchini, and yellow squash until barely fork tender. 2. Add the mushrooms and minced garlic and season with salt and pepper. Add the basil and cook and stir for one minute. Transfer the slightly softened vegetables to a plate and set aside. 3. Heat a little more oil in the empty skillet and add the ground beef. Cook, stirring to break up the meat until cooked through. Drain the grease from the pan and add the thyme, oregano, and a little salt and pepper. Cook and stir for one minute then remove from the heat and set aside. 4. In a small mixing bowl, combine the ricotta, eggs, and parsley and set aside.
Assemble the Loaf Pan Lasagna1. Pour about ¼ cup of marinara sauce each to the bottom of two 8- x 4-inch loaf pans and spread it out. 2. Place one no-boil lasagna sheet over the sauce in each pan. 3. Spoon about ⅓ cup of ricotta mixture over each lasagna sheet and spread it out with the back of your spoon. Then, layer about ½ cup of the meat mixture evenly over the ricotta in each pan. Spoon ¼ cup of the cooked vegetables over the meat in each pan. 4. Sprinkle each lasagna with ¼ cup mozzarella and about 2 tablespoons Parmesan.
- Repeat the layers two times times, ending with the fourth and final no-boil sheet. Pour the remaining marinara sauce directly over top of the pasta sheet and sprinkle the remaining mozzarella and Parmesan evenly over the top.
- Spray the back sides of two pieces of foil with nonstick cooking spray and place them, oil side down, over the loaf pans. Bake for 30 minutes at 350 degrees F then remove the foil and bake until bubbly.
Layering Cheat Sheet Layers 1 through 3– Marinara, lasagna sheet, ricotta, ground beef, veggies, cheese. * Layer 4 – Marinara, lasagna sheet, remaining marinara, and remaining cheese. Tips for the Best Lasagna for Two Loaf pan – These mini lasagnas fit perfectly in an 8- x 4-inch loaf pan. You can use a 9-inch loaf pan as well and the space around the edges will fill in with sauce. Metal and disposable foil loaf pans work great and are both freezer and oven-safe. * Veggies – You can use any veggies you prefer or leave them out altogether, if you’d like. Don’t overcook the veggies when you sauté them or they can become mushy after baking. * Rest – Allow them to rest for about 10 minutes after removing from the oven before slicing and serving. * Lower sodium – You can reduce the sodium in this recipe by using low-sodium jarred sauce.
Make It A Freezer MealAssemble and cover the uncooked lasagna tightly with foil as directed above. Then, wrap the entire loaf pan in a second large piece of foil (heavy duty foil is best!). Freeze for up to two months.
When ready to bake, allow the lasagna to thaw overnight in the refrigerator. Remove the outer layer of foil and bake as directed, adding about 10 or 15 minutes to the baking time. If baking from frozen, increase the baking time about 30 to 40 minutes.
Storing LeftoversCover leftovers and refrigerate for up to 4 days. Like most lasagna, this one is very good when reheated after refrigerating. Heat individual servings in the microwave just until warmed though.
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PrintLasagna For TwoThis Lasagna for Two recipe makes two scaled down casseroles baked in loaf pans. Have one now and freeze the other for an easy meal on a busy day.Course Main CourseCuisine American, ItalianPrep Time 20 minutesCook Time 45 minutesTotal Time 1 hour 5 minutesServings 6Calories 537kcalAuthor Valerie BrunmeierIngredients 2 tablespoons olive oil divided * ½ small zucchini diced (about ¾ cup) * ½ small yellow summer squash diced (about ¾ cup) * 1 cup diced yellow onion * 1 cup diced cremini mushrooms (about 5 mushrooms) * 1 teaspoon minced garlic * ½ cup fresh basil chopped * 1 teaspoons salt divided * ½ teaspoon freshly ground black pepper divided * 1 pound 90% lean ground beef * 1 teaspoon dried thyme * 1 teaspoon dried oregano * 15 ounces part skim ricotta cheese * 2 eggs * 1 tablespoon dried parsley * 26 ounces marinara sauce divided * 8 no-boil lasagna sheets (½ of a 9-ounce package), divided * 2 cups shredded part-skim or whole mozzarella cheese divided * 1 cup shredded Parmesan cheese divided Instructions Preheat oven to 350 degrees F. * Add 1 tablespoon olive oil to a 12-inch skillet and place over MEDIUM heat. Add the diced onion, zucchini, and yellow squash. Cook and stir for about 3 minutes, until barely fork tender. Add the mushrooms and minced garlic and season with ½ teaspoon salt and ¼ teaspoon pepper. Add the basil and cook and stir for one minute. Vegetables should be slightly softened but not mushy. Transfer the vegetables to a plate and set aside. * Wipe the skillet clean with a paper towel. Add the remaining 1 tablespoon olive oil and place over MEDIUM heat. Add the ground beef and cook, stirring, breaking the meat up with your spoon, until no pink remains. Drain the grease from the pan and return it to the heat. Add the thyme and oregano, remaining ½ teaspoon salt and ¼ teaspoon pepper. Cook and stir for 1 minute then remove from heat and set aside. * In a small mixing bowl, combine the ricotta, eggs, and parsley and set aside. Assemble the Lasagnas Add about ¼ cup of marinara sauce each to the bottom of two 8- x 4-inch loaf pans and spread it out. Place one no-boil lasagna sheet over the sauce in each pan. * Spoon about ⅓ cup of ricotta mixture over each lasagna sheet and spread it out with the back of your spoon. * Layer about ½ cup of the meat mixture evenly over the ricotta in each pan (½ cup per pan). * Spoon ¼ cup of the cooked vegetables over the meat in each pan (¼ cup per pan). * Sprinkle each with ¼ cup mozzarella and about 2 tablespoons Parmesan. * Pour ¼ cup of marinara sauce over the top of each lasagna and place another lasagna sheet on top of it all, pressing down lightly to compress it into the pan a bit. * Repeat layers two more times, ending with the 4th and final lasagna sheet. Divide the remaining marinara sauce between the two pans, pouring it directly over top of 4th lasagna sheet. Sprinkle each lasagna evenly with remaining mozzarella and Parmesan. * Spray 2 pieces of foil with cooking spray and place, oil side down, over the assembled lasagnas. Cover tightly and bake for 30 minutes. Remove the foil and bake another 10 to 15 minutes or until bubbly. * Remove from the oven and allow to sit about 10 minutes before cutting and serving. NotesFreezer InstructionsAssemble lasagna and cover uncooked lasagna tightly with foil. When ready to bake, allow the lasagna to thaw overnight in refrigerator. Remove the outer layer of foil and bake as directed, adding about 10 or 15 minutes to baking time.If baking from frozen, increase the baking time about 30 to 40 minutes.Storing LeftoversCover leftovers and refrigerate for up to 4 days. Like most lasagna, this one is very good when reheated after refrigerating. Heat individual servings in the microwave just until warmed though.NutritionServing: 0.333lasagna | Calories: 537kcal | Carbohydrates: 31g | Protein: 46g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 161mg | Sodium: 1501mg | Potassium: 1041mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1364IU | Vitamin C: 16mg | Calcium: 746mg | Iron: 5mgMore Pasta Love! Lazy Lasagna Casserole Baked Rigatoni with Meat Sauce Skillet Lasagna Make-Ahead Manicotti This post was originally published on March 3, 2012. It has been updated with new text and images.*
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Chicken cutlets brined in pickle juice and buttermilk are breaded and air fried to create the most tender, flavorful Air Fryer Chicken Sandwich! Serve these crispy chicken sandwiches on brioche buns topped with the ultimate sandwich sauce.
Round out this meal with Crispy Oven Baked Fries for game day or a fun family dinner anytime!
I’ve made these crazy delicious Air Fryer Chicken Sandwiches several times now and this recipe is something really special.
Fresh, crispy chicken cutlets piled on brioche buns with lettuce, tomato, and a sauce that will seriously knock your socks off.
Table of contents* Better Than Chick-Fil-A Chicken Sandwich * Ingredient Notes * How to Make Air Fryer Chicken Sandwiches + The Pickle Brine + Bread the Chicken + Air Fry the Chicken * The Ultimate Chicken Sandwich Sauce * Tips for the Best Air Fryer Chicken Sandwich * Alternate Stovetop Directions Better Than Chick-Fil-A Chicken SandwichAlthough you may instantly think Chick-fil-A when you see a recipe for a dill pickle brined chicken sandwich, for once I am happy to say that this is not a restaurant quality recipe. It is SO much better!
They are bigger, fresher, and made with high quality ingredients. And, while not exactly diet food, this air fried chicken sandwich is far more wholesome than fast food chicken sandwiches.
Less oil, less mess, and a little bit better for you. All good things.
Ingredient Notes Chicken – Pick up thin sliced boneless skinless chicken breast or slice regular thickness breasts in half through the middle to create thinner chicken cutlets. * Pickle brine – Buttermilk and dill pickle juice from a jar of pickles make up the two-ingredient marinade. Both of these ingredients help tenderize the chicken and add so much great flavor. * All-purpose flour – For the breading. * Seasoning – The flour is seasoned with garlic powder (or granulated garlic), smoked paprika, kosher salt, and freshly ground black pepper. * Eggs – To help the breading adhere to the chicken cutlets. * Chicken sandwich sauce – Mayonnaise, BBQ Sauce, Dijon mustard, sriracha, and honey for a seriously delicious sauce. * Buns and toppings – I love these on brioche buns but you can use any type of sandwich buns you love. I top them with fresh and crunchy green leaf lettuce (the BEST lettuce for sandwiches and burgers), sliced tomato, and dill pickle chips* to drive home the pickle flavor.
How to Make Air Fryer Chicken SandwichesThe Pickle Brine1. Slice or pound the chicken to about ¼-inch thickness, if needed. Cut the pieces down to the size of your buns. You should get four to six pieces of chicken. 2. Place the chicken in a sealable plastic storage bag and pour the buttermilk and pickle juice over the top. Seal the bag and refrigerate for two to four hours.
Bread the Chicken1. In a shallow bowl, combine the flour, garlic powder, smoked paprika, salt, and pepper. In a separate shallow bowl, whisk the eggs. Dredge a piece of chicken in the flour mixture, coating both sides and shaking off the excess. 2. Next, dip it into the egg, coating both sides. 3. Then dredge it again in the flour, using your hands to pat the flour mixture onto the surface of the chicken. 4. Transfer the breaded chicken to a foil-lined baking sheet. Repeat the breading process with the remaining chicken.
Air Fry the Chicken1. Coat the air fryer basket with oil. Transfer the breaded chicken to the air fryer and spray the tops with oil. Air fry at 400 degrees F for 8 minutes. 2. Flip the pieces over and continue to cook for an additional 4 to 5 minutes, or until crisped and the internal temperature registers a minimum of 165 degrees F when measured in the thickest piece of chicken.
Place only as many pieces of chicken in the air fryer as you can comfortably fit without touching. You will likely need to cook it in batches. I LOVE my basket style Cosori Air Fryer.
The Ultimate Chicken Sandwich SauceThis sauce is the perfect compliment to these crispy chicken sandwiches. But, it doesn’t stop there. It’s also great on Classic Beef Burgers or my seriously delicious Turkey Burger Recipe.
Combine the ingredients in a small bowl, cover, and refrigerate until ready to serve. This sauce will keep well for several days when stored in an airtight container in the refrigerator.
Tips for the Best Air Fryer Chicken Sandwich Chill – You can air fry the breaded chicken right away or, transfer it to the refrigerator to rest, uncovered, for 30 minutes to an hour before cooking. Chilling the breaded chicken will help ensure the breading will adhere to the chicken when cooked. * Oil – It’s best to use olive oil in a mister or a non-propellant cooking spray, like Chosen Avocado Oil Spray. Regular nonstick cooking sprays can damage the nonstick lining of air fryer baskets over time. * Cooking Time – When cooking in batches, the second and subsequent batches may cook more quickly than the first. Check the chicken a minute or two shy of the total cooking time. * Spice it Up – Add a little cayenne pepper to the breading or increase the amount of sriracha in the sauce for a spicy chicken sandwich. * Keep Warm* – Air Fryer Chicken Sandwiches are at their best immediately after cooking. But, to keep them warm between batches, place them on a baking sheet in a 200 degree F oven. Alternate Stovetop DirectionsDon’t have an air fryer? You can cook the breaded chicken in a skillet on the stove.
- Heat 3 tablespoons of olive oil in a large, heavy skillet over medium heat. Add the breaded chicken being sure not to overcrowd the skillet.
- Cook for 3 or 4 minutes, or until nicely browned, then flip and continue to cook until chicken reaches an internal temperature of 165 degrees F when measured in the thickest piece of chicken.
- Repeat as needed with the remaining chicken, adding additional oil, if needed.
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PrintAir Fryer Chicken Sandwich (Pickle Brined)Chicken cutlets brined in pickle juice and buttermilk are breaded and air fried to create the most tender, flavorful Air Fryer Chicken Sandwich! Serve these crispy chicken sandwiches on brioche buns topped with the ultimate sandwich sauce. Course Main Course, SandwichesCuisine AmericanPrep Time 15 minutesCook Time 25 minutesMarinating Time 2 hoursTotal Time 2 hours 40 minutesServings 6Calories 510kcalAuthor Valerie BrunmeierIngredients 1 ½ pounds boneless skinless chicken breast thin sliced * 1 cup buttermilk * ¾ cup dill pickle juice from jar of dill pickle chips * 1 cup all-purpose flour * 2 teaspoons granulated garlic or garlic powder * 2 teaspoons smoked paprika * ¾ teaspoon kosher salt * ¾ teaspoon freshly ground black pepper * 2 eggs Ultimate Chicken Sandwich Sauce ½ cup mayonnaise * 2 teaspoons BBQ Sauce * 2 teaspoons Dijon mustard * 2 teaspoons Sriracha * 1 teaspoon honey For the Rest 4 to 6 sandwich buns I use brioche buns * Green leaf lettuce leaves * Tomato slices * Dill pickle chips from jar of pickles InstructionsMarinate the Chicken (about 2 hours before you’re ready to start cooking) Slice or pound chicken to about ¼-inch thickness and cut to size of the buns. Place in a sealable plastic storage bag or bowl. Pour the buttermilk and pickle juice over the top and move the chicken around until the liquid is well distributed. Seal the bag or cover the bowl and refrigerate for 2 to 4 hours. Bread the Chicken Line a large baking sheet with foil and set it aside. * In a shallow bowl, combine the flour, granulated garlic or garlic powder, smoked paprika, salt, and pepper. In a separate shallow bowl, whisk the eggs. * Dredge a piece of chicken in the flour mixture, coating both sides and shaking off the excess. Next, dip it into the egg and then dredge it again in the flour, using your hands to pat the flour mixture onto the surface of the chicken. Transfer to the prepared baking sheet. Repeat the breading process with the remaining chicken. * You can skip to the the next step and air fry the chicken immediately after breading, if desired. Or, transfer the breaded chicken to the refrigerator to rest (no need to cover) for 30 minutes to an hour before cooking (this will help the breading adhere to the chicken so it won’t fall off when cooked). Air Fry the Chicken Coat the air fryer basket with olive oil or a non-propellant cooking spray (like Chosen Avocado Oil Spray). Transfer as many pieces of the breaded chicken to the prepared air fryer basket that will fit without touching (you may need to cook it in batches). Spray the top of the chicken pieces with oil. Air fry at 400 degrees F. for 8 minutes. Flip the pieces over and continue to cook for an additional 4 to 5 minutes, or until crisped and fully cooked. Internal temperature should read a minimum of 165F when measured in the thickest piece of chicken. * Repeat as needed with remaining chicken. If cooking in batches, the second batch may cook a bit quicker. * To keep the first batch of cooked chicken warm while the second cooks, place it on a foil lined baking sheet in a conventional oven set to 200 degrees F. Assemble the Sandwiches Serve on buns with lettuce, tomatoes, dill pickle chips and sauce. VideoNotesAir Fryer Chicken Sandwich TipsChill* – You can air fry the breaded chicken right away or, transfer it to the refrigerator to rest, uncovered, for 30 minutes to an hour before cooking. Chilling the breaded chicken will help ensure the breading will adhere to the chicken when cooked.Oil – It’s best to use olive oil in a mister or a non-propellant cooking spray, like Chosen Avocado Oil Spray. Regular nonstick cooking sprays can damage the nonstick lining of air fryer baskets over time.Cooking Time – When cooking in batches, the second and subsequent batches may cook more quickly than the first. Check the chicken a minute or two shy of the total cooking time.Spice it Up – Add a little cayenne pepper to the breading or increase the amount of sriracha in the sauce for a spicy chicken sandwich.Keep Warm – Air Fryer Chicken Sandwiches are at their best immediately after cooking. But, to keep them warm between batches, place them on a baking sheet in a 200 degree F oven.Alternate Stovetop Directions**1. Heat 3 tablespoons of olive oil in a large, heavy skillet over medium heat. Add the breaded chicken being sure not to overcrowd the skillet. 2. Cook for 3 or 4 minutes, or until nicely browned, then flip and continue to cook until chicken reaches an internal temperature of 165 degrees F when measured in the thickest piece of chicken. 3. Repeat as needed with the remaining chicken, adding additional oil, if needed. NutritionServing: 1sandwich | Calories: 510kcal | Carbohydrates: 46g | Protein: 33g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 934mg | Potassium: 566mg | Fiber: 2g | Sugar: 3g | Vitamin A: 427IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 3mgMore Sandwich Recipes Cajun Sloppy Joes Chicken Cordon Bleu Sandwiches Napa Almond Chicken Salad (Panera Copycat) Crock Pot Italian Beef Sandwiches The post Air Fryer Chicken Sandwich (Pickle Brined) appeared first on Valerie's Kitchen.
This saucy, flavor-packed Italian Sausage Sandwich is loaded with peppers, onions, and mushrooms and topped with melted cheese. Perfect for a game day party or a casual meal any night of the week.
Like my easy Philly Cheesesteak recipe and Pizza Joes, the savory ground Italian sausage filling and veggies for these sandwiches both cook quickly on the stovetop in one skillet. Fast, easy, and over-the-top delicious!
A short ingredient list and easy method create these Italian Sausage Sandwiches. A solid choice for Super Bowl or a fun, easy to make meal any old time.
“Oh, yeah. You’re on to something, Mom”. My son’s comment after biting into this Italian Sausage Sandwich.
And, he was so right! This hearty sandwich is absolutely delicious and my mind was swirling with all kinds of ideas on how to switch up the base recipe for some fun twists. More on that later!
Table of contents* Ingredient Notes * How to Make Italian Sausage Sandwiches + The Veggies and Italian Sausage Filling + Assembling the Sandwiches + Baking the Sandwiches * Big Batch Instructions * Italian Sausage Sandwich Variations * What to Serve with Italian Sausage Sandwiches * Make Ahead Instructions When you start with flavorful ingredients, it doesn’t take much to create something amazing.
Ingredient Notes Italian sausage – Bulk ground mild Italian sausage from brands like Johnsonville or Jimmy Dean. * Veggies – Yellow onion, red bell pepper, and cremini mushrooms. * Seasoning – Italian seasoning, salt, and freshly ground black pepper * Marinara sauce – Your favorite store-bought marinara. You can reduce the sodium in this recipe by using a low-sodium pasta sauce. * Cheese – Look for a shredded Italian cheese blend with provolone, mozzarella, and Parmesan. I typically shred my own cheese for recipes but pre-shredded cheese works great for these. Fast and easy! * Hoagie rolls – If split, be sure the top and bottom of the rolls are attached. Or, purchase rolls that you can slice yourself. * Oil* – A little olive oil for cooking the veggies.
How to Make Italian Sausage SandwichesThis is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
The Veggies and Italian Sausage Filling1. In a large skillet, sauté the onion and peppers in olive oil until crisp tender. 2. Add the mushrooms and season with the Italian seasoning, salt and pepper. Continue to sauté until the mushrooms are slightly softened. Transfer the veggies to a plate and set them aside. 3. Next, add the Italian sausage to the empty skillet and cook, breaking it up with a spoon, until cooked through. Drain as much grease as possible from the skillet then use paper towels to blot any remaining grease from the skillet and the sausage. 4. Return the skillet to the heat, add the marinara sauce and stir well to combine. Reduce the heat under the skillet and simmer for a few minutes while you prepare the rolls.
Assembling the Sandwiches1. Split open (but don’t take apart) the hoagie rolls and place them on a large rimmed baking sheet. Use your fingers to scrape some of the bread from the inside of the bottom half of the roll to hollow the center a bit (so it isn’t so bready). 2. Set the baking sheet under the broiler in your oven with the oven rack in the upper one-third of the oven. Watch closely and remove them from the oven when they are lightly browned and toasted. 3. Sprinkle the bottom of each toasted roll with a little cheese. Divide the Italian sausage mixture evenly between the rolls. 4. Top the sandwiches with the veggies and remaining cheese.
Pro TipToasting the hoagie rolls before loading them up with the saucy filling helps prevent the bread from becoming soggy.
Baking the Sandwiches1. Close the rolls up and loosely cover the baking pan with a sheet of foil (to help keep the rolls closed). Bake at 375 degrees F for about 10 minutes, or just until the cheese has melted.
The recipe makes enough filling for six sandwiches. Once closed, they will easily fit on one large, rimmed baking sheet.
Big Batch InstructionsThis recipe can easily be doubled or even tripled for feeding a group.
- After assembling the sandwiches, wrap each sandwich in foil.
- Stack the wrapped sandwiches on the baking sheet and bake as directed.
- The foil will help keep the sandwiches warm until you are ready to serve. Italian Sausage Sandwich Variations Lighten it up – Use Italian turkey sausage. Or, sub half of the Italian Sausage for lean ground turkey or beef*.
- Pizza-inspired – Add sliced pepperoni, green bell pepper, and olives to the filling.
- Spice it up – Use hot Italian sausage, sprinkle with red pepper flakes, and top them with shredded pepper Jack cheese.
What to Serve with Italian Sausage Sandwiches* Crispy Oven Baked Fries * Italian Tortellini Salad * Simple Italian Salad * Macaroni Coleslaw * Lemon Parmesan Salad * Homemade Three Bean Salad * Tortellini Broccoli Salad
Make Ahead InstructionsThe filling and veggies can be made several hours or even a day in advance. Once cooled, transfer to separate airtight containers and refrigerate until you are ready to assemble the sandwiches.
If the sandwich ingredients are chilled, you’ll need to add 5 or 10 minutes to the baking time.
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PrintItalian Sausage SandwichThis saucy, flavor-packed Italian Sausage Sandwich is loaded with peppers, onions, and mushrooms and topped with melted cheese. Perfect for a game day party or a casual meal any night of the week.Course Main Course, SandwichesCuisine ItalianPrep Time 10 minutesCook Time 20 minutesTotal Time 30 minutesServings 6Calories 576kcalAuthor Valerie BrunmeierIngredients 2 tablespoons olive oil * ½ yellow onion halved and thinly sliced * 1 small red bell pepper sliced * 1 ½ cups sliced cremini mushrooms from about ½ an 8-ounce package * 1 teaspoon Italian seasoning * ¼ teaspoon salt * ¼ teaspoon freshly ground black pepper * 1 pound bulk ground mild Italian sausage * 1½ cups marinara sauce half a 24 ounce jar * 1 ½ cups finely shredded Italian cheese blend about 4 ounces * 6 hoagie rolls * Fresh Italian parsley optional for garnish InstructionsMake the Italian Sausage Filling Heat 2 tablespoons of oil in a large skillet over MEDIUM-HIGH heat. Add the onion and peppers and saute until crisp tender, about 3 to 4 minutes. Add the mushrooms. Season with the Italian seasoning, salt and pepper and saute for an additional 2 to 3 minutes, just until slightly softened. Transfer the veggies to a plate and set them aside. * Return it to MEDIUM heat. Add the Italian sausage and cook, breaking it up with a spoon, until cooked through. Drain as much grease as possible from the skillet then use paper towels to blot any remaining grease from the skillet and the sausage. Return the skillet to the heat, add the marinara sauce and stir well to combine. Reduce the heat to LOW and simmer for a few minutes while you prepare the rolls. Prepare the Rolls Set the oven to BROIL with an oven rack in the upper ⅓ of the oven. Split open (but don’t take apart) the hoagie rolls and place them on a large rimmed baking sheet. Use your fingers to scrape some of the bread from the inside of the bottom half of the roll to hollow the center a bit (so it isn’t so bready). Transfer to the oven and BROIL, watching closely, just until lightly browned and toasted. Remove from the oven and move the oven rack to the center of the oven. * Remove the sausage mixture from the heat and set the oven to 375 degrees F. Assemble and Bake the Sandwiches Sprinkle the bottom (slightly hollowed out) half of each toasted roll with about 2 tablespoons cheese. Divide the Italian sausage mixture evenly between the rolls and top with the veggies and remaining cheese. Garnish with a little parsley, if desired. * Close the rolls up and loosely cover the baking pan with a sheet of foil (to help keep the rolls closed). Alternately, wrap each sandwich in foil and return them to the baking sheet. Bake for about 10 minutes, or just until the cheese has melted. NotesVariations Lighten it up – Use Italian turkey sausage. Or, sub half of the Italian Sausage for lean ground turkey or beef. * Pizza-inspired – Add sliced pepperoni, green bell pepper, and olives to the filling. * Spice it up* – Use hot Italian sausage, sprinkle with red pepper flakes, and top them with shredded pepper Jack cheese.
Make-Ahead InstructionsThe filling and veggies can be made several hours or even a day in advance. Once cooled, transfer to separate airtight containers and refrigerate until you are ready to assemble the sandwiches.If the sandwich ingredients are chilled, you’ll need to add 5 or 10 minutes to the baking time.NutritionServing: 1sandwich | Calories: 576kcal | Carbohydrates: 40g | Protein: 24g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 75mg | Sodium: 1408mg | Potassium: 538mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1027IU | Vitamin C: 32mg | Calcium: 260mg | Iron: 13mgSavory Sandwich Recipes Cajun Sloppy Joes Chicken Cordon Bleu Sandwiches Crock-Pot Barbecue Beef Crock Pot Italian Beef Sandwiches The post Italian Sausage Sandwich appeared first on Valerie's Kitchen.
An easy oven method creates a sheet pan full of wonderfully crispy Baked Breakfast Taquitos filled with eggs, sausage, cheese, and assorted veggies. Reheat them in the morning for a delicious, portable, grab-and-go breakfast.
This recipe is a breakfast version of my Baked Chicken Taquitos, a long time family favorite. Breakfast Taquitos are delicious for the morning meal but add a little salsa and sour cream for dipping for an easy lunch or breakfast for dinner.
No matter how good our intentions, it seems like most mornings end up in a mad dash for the door. My husband believes the best breakfast solution on those busy mornings is a peanut butter and jelly sandwich and a cup of coffee on his drive to work.
Shudder.
Sorry, I’ve never been a peanut butter and jelly girl. Peanut butter, yes. Jelly, yes. But for some reason I cannot bring myself to put them together. Weird, I know.
These Baked Breakfast Taquitos are my answer for a wholesome make-ahead breakfast for busy mornings. Absolutely perfect to have on hand for kids to quickly reheat for breakfast before school or a yummy after school snack.
In addition to slashing fat and calories, another fabulous bonus of this oven-fry method is that it allows you to bake a large sheet pan full of Breakfast Taquitos all at once.
They can also be cooked in batches in an air fryer (instructions included at the end of the post).
Table of contents Ingredients and Substitutions * How to Make Baked Breakfast Taquitos * Reheating Breakfast Taquitos * Freezing Breakfast Taquitos * Air Fryer Instructions Ingredients and Substitutions Eggs * Sausage – Any bulk breakfast sausage will do. I used Jennie-O Turkey Breakfast Sausage when I feel the need to lighten things up but bulk pork sausage, like Jimmy Deen’s is great too. * Veggies – Red bell pepper and cremini mushrooms. This recipe is super-duper customizable so you can substitute a variety of veggies you love. Zucchini, baby spinach, or corn would be perfect. * Fresh herbs – I use cilantro for Mexican-inspired twist. If you’re not a fan, try freshly parsley or thyme or just omit it altogether. * Seasoning – The filling is simply seasoned with salt and freshly ground black pepper. * Cheese – Sharp cheddar cheese, Monterey Jack or pepper Jack. Or a combo! * Tortillas – I used 6-inch flour tortillas for the taquitos pictured in this post. I don’t recommend using corn tortillas because they have a tendency to crack but the 50/50 blend tortillas that are a combination of corn and flour are a fabulous and delicious compromise!
How to Make Baked Breakfast Taquitos1. Sausage – Cook the breakfast sausage in a nonstick skillet until crumbled and completely cooked through. Transfer it to a double layer of paper towels to drain while you prepare other ingredients. 2. Veggies – Wipe out the skillet and coat it with nonstick cooking spray. Cook the veggies over medium heat until softened. 3. Eggs and seasoning – Lower the heat to medium-low and add the whisked eggs. Cook, moving the eggs around with a wooden spoon until they are set up. Season to taste with salt and pepper and toss in the cilantro (if using). 4. Cheese – Remove pan from heat and add cooked, crumbled sausage and shredded cheese. Stir to combine.
Pro TipWarm the stack of tortillas in the microwave for about 20 seconds just to soften them slightly before filling the taquitos.
- Assemble – Place some of the egg and sausage filling down the center of a tortilla and sprinkle with a little more cheese. Roll the tortilla up tightly.
- Bake – Line a baking sheet with aluminum foil and coat the foil generously with nonstick cooking spray. Place the Breakfast Taquitos, seam side down, on the foil and spritz the tops with additional nonstick cooking spray. Bake for 8 minutes. Pull baking sheet out of the oven and use tongs to flip the taquitos and bake for an additional 3 minutes or until nicely browned on both sides.
Reheating Breakfast TaquitosYou can warm refrigerated taquitos briefly in the microwave for a quick breakfast. For the crispiest result, I recommend baking them in a conventional oven to reheat.
- Microwave – Place the desired number of taquitos on a paper towel lined microwave safe plate and cook for 30 seconds. Turn the taquitos over and cook an additional 15 to 30 seconds until warmed through.
- Conventional Oven – For the crispiest result, I recommend baking them at 400 degrees for about 5 minutes, or until warmed through.
Freezing Breakfast TaquitosIf you are making the taquitos in advance with the intent to freeze them, reduce the baking time for a few minutes so that when you reheat them, they won’t become too brown. Flash freezing assures they won’t stick together, making it easy to grab just one or two from the bag to reheat.
- Place the taquitos on a baking sheet, leaving space around each taquito, and place the baking sheet in the freezer. Leave them for at least two hours or more, until they are frozen solid.
- Once frozen, transfer the taquitos to a zippered plastic storage bag and store them in the freezer.
- To reheat, place the frozen taquitos on a baking sheet and bake at 400 F degrees for about 10 minutes or until warm and crispy. Air Fryer Instructions1. Coat your air fryer basket with oil or a non-propellant cooking spray. Place the assembled Breakfast Taquitos in the air fryer, leaving a little space in between each one. Spray the tops with additional oil.
- Air fry at 400 degrees F for 8 to 10 minutes, flipping halfway though the cooking time.
- To keep the taquitos warm while you air fry the rest, transfer each batch to a baking sheet and pop them in a 200 degree F oven until ready to serve.
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PrintCrispy Baked Breakfast TaquitosAn easy oven method creates a sheet pan full of wonderfully crispy Baked Breakfast Taquitos filled with eggs, sausage, cheese, and assorted veggies. Reheat them in the morning for a delicious, portable, grab-and-go breakfast.Course BreakfastCuisine MexicanPrep Time 15 minutesCook Time 11 minutesTotal Time 26 minutesServings 16 taquitosCalories 191kcalAuthor Valerie BrunmeierIngredients 8 large eggs whisked * ½ pound bulk breakfast sausage pork or turkey * 1 small red bell pepper diced * 3 cremini mushrooms chopped * ⅓ cup chopped cilantro optional * salt and fresh ground pepper to taste * 1½ cups shredded sharp cheddar cheese divided * 16 6-inch flour or corn/flour blend tortillas Instructions Preheat oven to 400 degrees F. Generously coat a foil-lined, rimmed baking sheet with nonstick cooking spray. * Cook the breakfast sausage in a 12-inch nonstick skillet until crumbled and completely cooked through. Transfer it to a double layer of paper towels to drain while you prepare the other ingredients. * Wipe the skillet clean, coat it with nonstick cooking spray, and place it over MEDIUM heat. Add the bell pepper and cook, stirring for a couple of minutes, or until softened. Add the mushrooms and cook for another minute. * Lower the heat to MEDIUM-LOW and add the whisked eggs. Cook, moving the eggs around with a wooden spoon until the eggs are just set up. Season to taste with salt and pepper and toss in the cilantro (if using). Remove the pan from the heat and add the cooked, crumbled sausage and 1 cup cheese. Stir to combine and set aside. * Warm the entire stack of tortillas in the microwave for about 20 seconds just to soften them slightly. * Lay a tortilla on a cutting board or other work surface and place a couple tablespoons of the egg and sausage filling down the center of the tortilla. Sprinkle with some of the remaining cheese. Roll the tortilla tightly and place seam side down on the prepared baking sheet. Repeat with the remaining tortillas and filling. Coat the tops of the taquitos with additional nonstick cooking spray. * Bake for 8 minutes. Pull the baking sheet out of the oven and use tongs to flip each taquito over. Return to the oven for an additional 3 minutes or until nicely browned on both sides. NotesSubstitutions and Add-Ins* Add ½ cup roughly chopped fresh baby spinach with, or instead of the cilantro, and cook until the spinach is wilted. * You can add or substitute a variety of different veggies like zucchini, summer squash, asparagus, tomatoes, corn. Anything you like in an omelet would be great here. * Try different cheeses like Monterey Jack or pepper Jack.
ReheatingYou can warm refrigerated taquitos briefly in the microwave for a quick breakfast. For the crispiest result, I recommend baking them in a conventional oven to reheat. + Microwave – Place the desired number of taquitos on a paper towel lined microwave safe plate and cook for 30 seconds. Turn the taquitos over and cook an additional 15 to 30 seconds until warmed through. * + Conventional Oven* – For the crispiest result, I recommend baking them at 400 degrees for about 5 minutes, or until warmed through.
Freezing Breakfast Taquitos* Place on a baking sheet, leaving space around each taquito, and place baking sheet in the freezer for at least 2 hours or more until thoroughly frozen. * Transfer the frozen taquitos to a freezer safe plastic storage bag and store in the freezer. * To reheat, place the frozen taquitos on a baking sheet and bake at 400 F degrees for about 10 minutes or until warm and crispy.
Air Fryer Instructions Coat your air fryer basket with oil or a non-propellant cooking spray. Place the assembled Breakfast Taquitos in the air fryer, leaving a little space in between each one. Spray the tops with additional oil. * Air fry at 400 degrees F for 8 to 10 minutes, flipping halfway though the cooking time. * To keep the taquitos warm while you air fry the rest, transfer each batch to a baking sheet and pop them in a 200 degree F oven until ready to serve. NutritionServing: 1taquito | Calories: 191kcal | Carbohydrates: 16g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 406mg | Potassium: 141mg | Fiber: 1g | Sugar: 1g | Vitamin A: 403IU | Vitamin C: 6mg | Calcium: 135mg | Iron: 2mgThis post was originally published January 8, 2015. It has been updated with new text and images.*
More Breakfast Ideas Brioche French Toast Homemade English Muffins Oven Roasted Breakfast Potatoes Homemade Waffles The post Baked Breakfast Taquitos appeared first on Valerie's Kitchen.
These Skillet Chicken Fajitas cook all in one pan on the stove for a fun and easy dinner. You don’t need to pay restaurant prices when it’s so easy to make fajitas at home!
Serve these chicken fajitas with Restaurant Style Mexican Rice and Corn Guacamole for an unforgettable meal.
These chicken fajitas are on my list of healthy dinners that everyone (and I mean everyone!) loves.
When you think of Mexican food, you might instantly think gooey melted cheese blanketed over indulgent enchiladas or smothered burritos. Because of my undying, never-ending love of Mexican cuisine, I’m happy to say that you can enjoy a totally satisfying meal and keep it on the lighter side.
Deliciously seasoned strips of chicken with sautéed onions and colorful bell peppers piled on toasted tortillas with your toppings of choice.
These easy Skillet Chicken Fajitas are on repeat in our house.
Table of contents Why You’ll Love This Recipe * Ingredient Notes * How to Make Skillet Chicken Fajitas * How to Serve Chicken Fajitas * Storing and Reheating Leftovers * More Healthy Mexican Meals Why You’ll Love This Recipe Easy – The fajitas need just 15 minutes of cooking time and most of the prep can be done in advance. * Stovetop Method – No need to fire up the grill – you can make fajitas in a skillet on the stove no matter what’s happening with the weather. * Big Flavor – An easy fajita marinade adds SO much flavor to the chicken and veggies. * Wholesome – Lean protein, colorful veggies, with a fiber boost from black beans. These fajitas have far less fat and calories than typical Mexican restaurant entrées. Ingredient Notes Chicken – Boneless skinless chicken breasts. * Veggies – A red and yellow bell pepper, yellow onion, and minced garlic. For the peppers, choose a couple of colors for pretty contrast. * Fajita seasoning – A combination of dried spices including chili powder, cumin, smoked paprika, brown sugar, onion powder, garlic powder, salt, pepper, and a little cayenne pepper. The sugar helps create a nice crust on the chicken when you sear it. * Oil – Extra virgin olive oil. * Lime – Citrus juice in the marinade helps tenderize the chicken. Additional fresh lime juice is squeeze over the top of the fajitas after cooking to brighten up the flavor. * Tortillas – Look for fajita-size (6-inch) flour tortillas. I also love 50/50 blend tortillas which are a combination of corn and either flour or wheat. * Beans – Black beans are optional but they are a natural fit with these Tex-Mex ingredients and add more fiber and nutrition. * Optional toppings* – Cilantro, shredded cheddar, jack, or crumbled Cotija cheese, sour cream, salsa or hot sauce. Anything goes!
How to Make Skillet Chicken Fajitas Marinate the chicken – Combine the dried seasonings with a little olive oil and lime juice and pour it over the chicken in a zippered plastic storage bag. Transfer it to the fridge and marinate for two to eight hours. * Cook the chicken – In a large skillet or sauté pan, cook the marinated chicken in oil over medium heat until cooked through. Transfer the cooked chicken to a cutting board and tent it loosely with aluminum foil while you cook the veggies. * Cook the veggies – Add a little oil to the empty skillet and add the sliced bell peppers and onions (it’s okay if the pan is very full – they will cook down). Cook, stirring, just until barely crisp tender. Sprinkle the veggies with the reserved seasoning mix and add the garlic to the pan. When the veggies are fork tender, remove the skillet from the heat. * Assemble* – Slice the chicken into thin strips. Scoot the veggies to one side of the pan, place the chicken next to them, and squeeze lime juice over the top.
A large cast iron skillet or enameled cast iron braiser (like you see in this post) are my favorite pans to use for skillet fajitas. These pans are excellent at providing even heat and make quick work of cooking the chicken and veggies.
How to Serve Chicken FajitasTortillas – Lightly toast flour tortillas in a dry skillet over medium heat. I transfer mine to a cloth tortilla warmer to keep them warm while I finish cooking the rest.
Beans – Warm a can of lightly drained black beans in a small saucepan. You need a little of the liquid from the can so they don’t dry out while cooking.
Toppings – You can serve fajitas with any toppings you’d typically serve with tacos. I set out bowls with shredded cheddar or Monterey Jack cheese. Crumbled cotija is also a great choice. In addition, we like cilantro, sour cream and either hot sauce or salsa.
Chicken Fajita Bowls – You can eliminate the tortillas altogether and serve the fajitas in bowls with Restaurant Style Mexican Rice or Cilantro Lime Rice, warmed black beans, and load them up with toppings. LOVE eating fajitas this way!
Storing and Reheating LeftoversLeftover fajitas should be transferred to an airtight container and refrigerated within two hours of serving. They will keep well for up to 4 days.
Reheat leftovers in the microwave, just until warmed through. Or, you can place the chicken, peppers, and onions in a skillet with a splash of water, cover, and place it over low heat until until warm.
More Healthy Mexican Meals* Blackened Fish Tacos * Margarita Chicken * Chicken and Veggie Baked Tostadas * Crock Pot Chile Verde * Slow Cooker Shredded Mexican Pork with Beans * Baked Chicken Taquitos
Love fajitas? Check out my Steak Fajitas for the grill or stovetop!
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PrintSkillet Chicken FajitasThese Skillet Chicken Fajitas cook all in one pan on the stove for a fun and easy dinner. You don't need to pay restaurant prices when it's so easy to make fajitas at home!Course Main CourseCuisine MexicanPrep Time 25 minutesCook Time 15 minutesMarinating Time 2 hoursTotal Time 2 hours 40 minutesServings 6Calories 427kcalAuthor Valerie BrunmeierIngredients 1.5 pounds boneless skinless chicken breast * 5 tablespoons olive oil divided * 1 lime halved * 2 bell peppers assorted colors (I use red and yellow) * 1 medium yellow onion * 1 teaspoon minced garlic * 12 fajita size flour tortillas (6-inch) or as needed * 16 ounces canned black beans lightly drained, optional * Optional toppings – cilantro, shredded cheddar, jack, or crumbled Cotija cheese, sour cream, salsa or hot sauce Fajita Seasoning Mix 2 teaspoons chili powder * 2 teaspoons cumin * 1 teaspoon smoked paprika * 1 teaspoon fine ground sea salt * 1 teaspoon light brown sugar * 1/2 teaspoon onion powder * 1/2 teaspoon garlic powder * 1/2 teaspoon freshly ground black pepper * 1/4 teaspoon cayenne pepper or to taste Instructions Pound each chicken breast to no more than ½-inch thickness and slice them in half. Transfer to a zippered gallon size plastic storage bag or other airtight container and set aside. Fajita Seasoning Marinade In a small bowl, combine the ingredients for the Fajita Seasoning Mix. Measure out and reserve 1 teaspoon of the mix to a separate small container and set it aside (you'll use it to season the veggies later). * To the larger amount of seasoning mix, add 3 tablespoons olive oil, and the juice from ½ a lime. Pour the mixture over the chicken in the bag and move the chicken around in the bag until it is completely coated. Seal the bag and transfer it to the refrigerator to marinate for at least 2 hours or up to 8 hours Prep the Veggies Slice the bell peppers in half, remove the core and seeds and slice each half into thin strips. Slice the onion in half, then slice thinly. If you want to get this part of the prep done in advance, transfer the peppers and onions to an airtight container and refrigerate until you are ready to prepare dinner. Cook the Fajitas Add one tablespoon olive oil to a large heavy sauté pan or deep skillet and place it over MEDIUM heat. When the oil is hot, add the chicken and cook for about 4 minutes per side, or until cooked through. Transfer the cooked chicken to a cutting board and tent it loosely with aluminum foil while you cook the veggies. * Add the remaining 1 tablespoon olive oil to the same skillet and place it over MEDIUM heat. Add the sliced bell peppers and onions (it’s okay if the pan is very full – they will cook down) and cook, stirring, for 3 to 4 minutes, or until barely crisp tender. Sprinkle the veggies with the reserved 1 teaspoon of Fajita Seasoning Mix and add the garlic to the pan. Cook, stirring, for another 3 or 4 minutes or until fork tender. Remove the pan from the heat. * Slice the chicken into thin strips. Push the veggies to one side of the pan and place the chicken on the other side. Squeeze the juice from the reserved half of the lime over the top of the chicken. Garnish everything with a little cilantro. For the Black Beans and Tortillas* Transfer the black beans to a small saucepan and cook over LOW heat until warmed through. * To toast the tortillas, place a dry skillet over MEDIUM heat and add a tortilla. Let it cook for a minute or two per side, or until toasted to desired level. Repeat with the remaining tortillas. * Serve the chicken and veggies on toasted flour tortillas with the optional toppings. NotesNutrition information was calculated for 2 fajitas without optional toppings.NutritionServing: 2fajitas | Calories: 427kcal | Carbohydrates: 37g | Protein: 30g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 976mg | Potassium: 661mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1688IU | Vitamin C: 57mg | Calcium: 117mg | Iron: 4mgMore Mexican Recipes Carne Asada Tacos Instant Pot Mexican Pinto Beans Carnitas (Oven or Slow Cooker) Easy Corn Salsa (Chipotle Copycat) The post Skillet Chicken Fajitas appeared first on Valerie's Kitchen.
This Easy Balsamic Chicken is glazed with a tangy balsamic pan sauce infused with the flavors of honey, garlic and fresh rosemary. This rustic and comforting meal is ready in about 30 minutes!
If you love the bold flavor of balsamic vinegar, you need to try this easy recipe and my Balsamic Glazed Pork Tenderloin.
Table of contents* Easy Balsamic Chicken Recipe * Ingredients and Substitutions * Prepping the Chicken * How to Make Easy Balsamic Chicken * Serving Suggestions * Storing and Reheating Leftovers Easy Balsamic Chicken RecipeThis fast and easy recipe knocks it out of the park!
There is so much irresistible flavor in the balsamic pan sauce that there is no need to marinate the chicken in advance. Just a quick turn in a skillet on the stove followed by a short time in the oven results in super tender balsamic glazed chicken that my family devoured.
Very little prep, cooks quickly, BIG flavor, easy cleanup. All the good stuff! This is the type of meal I make on repeat.
I did not hold back with the amount of balsamic sauce. There’s enough to glaze the chicken while it finishes in the oven and plenty to spoon over the chicken and EVERYTHING else on your plate.
Ingredients and Substitutions Chicken – I like this recipe best with boneless, skinless breasts. Chicken thighs would work too! * Seasoning – Kosher salt, freshly ground black pepper, Italian seasoning * Fat – Extra virgin olive oil and butter * Garlic – Minced fresh garlic cloves or you have my permission to use the jarred minced garlic. * Balsamic vinegar – You don’t need to spend a fortune to buy a good quality balsamic. To be authentic, it must be produced in Italy and you’ll be able to see this designation on the label. I always have a big bottle of Kirkland Organic Balsamic Vinegar of Modena in my pantry. The price of this Italian balsamic alone makes it worth a trip to Costco. * Honey – A little sweetness to balance the tartness of the balsamic vinegar. * Mustard – I highly recommend using stone ground mustard – SO good in sauces. Dijon mustard also works well. * Cornstarch slurry – The pan sauce is quickly thickened with a little cornstarch combined with water. * Rosemary* – There’s something about rosemary that makes it the perfect complement to the flavor of balsamic. If you’re not a fan, you can sub fresh thyme sprigs.
Prepping the ChickenTo ensure the chicken will cook quickly and at an even rate, it’s important that the pieces are no more than ¾-inch thick.
If your chicken pieces are thicker, place them on a cutting board and cover them with a sheet of plastic wrap. Use the flat side of a meat mallet to pound them lightly to an even thickness. If they’re huge, you can slice them in half for serving size pieces.
Next, pat the chicken dry with paper towels and season both sides with the salt, pepper, and Italian seasoning.
How to Make Easy Balsamic Chicken1. Brown the seasoned chicken in oil in a large skillet over medium-high heat. It should only take about 3 minutes per side (don’t cook it through). Remove the pan from the heat, transfer the chicken to a plate, and set it aside. 2. Add the butter to the pan and return it to low heat. When melted, add the garlic and sauté until fragrant, a minute or two. 3. Add the water, balsamic vinegar, honey, mustard, and pepper and whisk until combined. In a small bowl, combine the cornstarch with the water and whisk it into the sauce. Simmer for another minute or two, until thickened. Remove from the heat. 4. Return the seared chicken and accumulated juices to the skillet and spoon some of the sauce over each piece of chicken. Place the rosemary sprigs over the top. Transfer to the oven and bake, uncovered, until the internal temperature has reached 165 degrees F, about 12 to 15 minutes. Remove the pan from the oven.
Allow the chicken to rest for 5 to 10 minutes before serving. The balsamic pan sauce will thicken a bit as it rests.
Serving SuggestionsThis Balsamic Chicken calls out for either potatoes, rice, or pasta that you should absolutely drizzle with the pan sauce. Add a simply cooked vegetable or salad and dinner is served. Here are some perfect choices to complete an easy chicken dinner.
- Parsley Potatoes (pictured in this post)
- Broccoli Cheese Mashed Potatoes
- Almond Rice Pilaf
- Orzo with Peas and Parmesan
- Pesto Green Beans
- Lemon Parmesan Salad
Storing and Reheating LeftoversStore leftover Balsamic Chicken in an airtight container in the refrigerator for up to 4 days.
Reheat the chicken with some of the sauce drizzled over it in the microwave or in a skillet over low heat. The balsamic sauce will thicken as it chills but thin out again when heated. If necessary, add a splash of water to thin it to the desired consistency.
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PrintEasy Balsamic ChickenThis Easy Balsamic Chicken is glazed with a tangy balsamic pan sauce infused with the flavors of honey, garlic and fresh rosemary. This rustic and comforting meal is ready in about 30 minutes!Course Main CoursePrep Time 5 minutesCook Time 20 minutesResting Time 5 minutesTotal Time 30 minutesServings 4Calories 350kcalAuthor Valerie BrunmeierIngredients 1 ½ to 2 pounds boneless skinless chicken breasts (4 pieces) * 1 teaspoon kosher salt * ½ teaspoon freshly ground black pepper plus additional, to taste * 1 ½ teaspoons Italian seasoning * 2 tablespoons extra virgin olive oil * 2 tablespoons butter * 1 teaspoon minced garlic * ½ cup water * ⅓ cup balsamic vinegar * 2 teaspoons honey * 1 tablespoon stone ground mustard or Dijon mustard * 1 tablespoon cornstarch * 1 tablespoon water * 3 or 4 sprigs rosemary Instructions Preheat oven to 425 degrees F. * If your chicken breasts are very thick, place them on a cutting board, cover with plastic wrap, and pound lightly with the flat side of a meat mallet until no more than ¾-inch thick. You can slice them in half, if needed, for serving size pieces. * Pat the chicken dry with paper towels and season both sides with the salt, pepper, and Italian seasoning. * Heat the oil in a large skillet or sauté pan over MEDIUM-HIGH heat. When very hot, add the chicken and sear until golden brown on both sides, about 3 minutes per side (don’t cook through). Remove the pan from the heat, transfer the chicken to a plate, and set it aside. * Add the butter to the pan and return it to LOW heat. When melted, add the garlic and cook until fragrant, a minute or two. Add the water, balsamic vinegar, honey, mustard, and pepper and whisk until combined. In a small bowl, combine the cornstarch with 1 tablespoon water and whisk it into the sauce. Simmer for another minute or two, until thickened. Remove from the heat. * Return the seared chicken and any accumulated juices to the skillet and spoon some of the sauce over each piece of chicken. Place the rosemary sprigs over the top. * Transfer to the oven and bake, uncovered, until the chicken is cooked through (165 degrees F), about 12 to 15 minutes. Remove the pan from the oven. * Let it rest for 5 to 10 minutes before serving (sauce will continue to thicken). * Serve chicken with the balsamic pan sauce drizzled over the top. NutritionCalories: 350kcal | Carbohydrates: 10g | Protein: 37g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 873mg | Potassium: 683mg | Fiber: 1g | Sugar: 6g | Vitamin A: 265IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mgMore Boneless Chicken Breast Recipes Apple Cider Chicken Broccoli Cheese Stuffed Chicken Breast Chicken Marsala Margarita Chicken The post Easy Balsamic Chicken appeared first on Valerie's Kitchen.
These buttery Parsley Potatoes are a delicious and super easy side dish. Tender boiled potatoes tossed with butter, parsley, and simply seasoned. Ready to serve in about 15 minutes!
These potatoes are perfect with Easy Balsamic Chicken and Homemade Salisbury Steak.
Simple side dish recipes are a vital part of a good recipe collection and this recipe for easy boiled potatoes is one I turn to over and over again.
Like my Greek Potatoes or Lemon and Garlic Potatoes, they’re exceptionally versatile and go with just about everything.
Table of contents* Easy Buttered Parsley Potatoes * Ingredient Notes * How to Make Parsley Potatoes * FAQ and Valerie’s Tips * More Easy Side Dish Recipes Easy Buttered Parsley PotatoesThe prep could not be easier and the potatoes are ready to serve in about 15 minutes! Unlike roasted potatoes, boiled potatoes don’t require any oven space and instead cook quickly on the stove. A perfect choice when your main course is a dish that cooks in the oven.
I almost always have a bunch of fresh parsley in my fridge so it’s just a matter of picking up a package of potatoes at the store to get these easy buttered Parsley Potatoes on the menu.
Ingredient Notes Potatoes – Red or yellow creamer potatoes, or a combination, like Little Potato Co Dynamic Duo. See the FAQ section below for more tips. * Broth – Boiling potatoes in low-sodium chicken or vegetable broth and water adds great flavor. * Butter * Parsley – Fresh Italian flat-leaf parsley is my first choice but if you have curly parsley in your fridge, by all means use it! * Seasoning* – These potatoes are simply seasoned with Kosher salt and freshly ground black pepper.
How to Make Parsley Potatoes Boil – Add the potatoes to a medium saucepan and add the broth and enough water to cover them by about ½-inch. Bring to a boil then reduce the heat under the pot and simmer, uncovered, for 12 to 15 minutes or until just fork tender. * Drain– Remove from the heat and drain the potatoes in a colander. Return the potatoes back to the warm, empty pan, add the butter and chopped parsley, and stir to combine. * Season – Sprinkle with salt and pepper. * Toss* – Lightly toss the potatoes to distribute the seasoning.
FAQ and Valerie’s TipsWhat are the best potatoes for boiled Parsley Potatoes? Small, thin-skinned creamer potatoes are an excellent choice for boiling. These tender, young potatoes have a naturally creamy texture and buttery flavor. It’s nice to include a combination of red and yellow potatoes for contrast, like the Little Potato Company’s Dynamic Duo. Baby Yukon gold and red potatoes will also work well but try to select similarly sized potatoes or cut them, as needed.
Should I peel the potatoes before boiling? You don’t need to peel thin-skinned potatoes before cooking. In fact, the skins help the potatoes hold their shape as they boil and are both delicious and nutritious.
How can you tell when the boiled potatoes are done? When you can press the tip of a sharp knife into the potato without resistance, they are done. You don’t want to overcook Parsley Potatoes for the best result. As soon as you pull them off the heat, drain the hot liquid from the pan to stop the cooking.
Can I make boiled potatoes in advance? Boiled potatoes reheat very well. If you’d like to make Parsley Potatoes in advance, drain them well after boiling, cover and refrigerate. When ready to serve, warm them gently in a pot on the stove and toss with the butter, parsley, and seasoning, as directed in the recipe.
More Easy Side Dish Recipes* Roasted Sweet Potatoes * Crispy Parmesan Smashed Potatoes * Crispy Oven Baked Fries * Easy Parmesan Noodles * Orzo with Peas and Parmesan * Almond Rice Pilaf
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PrintParsley PotatoesThese buttery Parsley Potatoes are a delicious and super easy side dish. Tender boiled potatoes tossed with butter, parsley, and simply seasoned. Ready to serve in about 15 minutes!Course Side DishCuisine AmericanPrep Time 3 minutesCook Time 12 minutesTotal Time 15 minutesServings 4Calories 226kcalAuthor Valerie BrunmeierIngredients 1 ½ pounds red or yellow creamer potatoes or a combination like Little Potato Co Dynamic Duo * 2 cups low-sodium chicken or vegetable broth * Water as needed * 3 tablespoons butter cut into pats * ¼ cup chopped fresh Italian parsley * ½ teaspoon kosher salt or to taste * freshly ground black pepper to taste Instructions Add the potatoes to a medium saucepan and add the broth and enough water to cover the potatoes by about ½-inch * Bring to a boil. Reduce the heat under the pot to LOW and simmer, uncovered, for 12 to 15 minutes or until fork tender. * Remove from the heat and transfer the potatoes to a colander to drain well, Return the potatoes back to the warm, empty pan. Add the butter and parsley and toss to combine. Season with salt and pepper and toss again to distribute the seasoning. NutritionCalories: 226kcal | Carbohydrates: 31g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 406mg | Potassium: 841mg | Fiber: 4g | Sugar: 2g | Vitamin A: 582IU | Vitamin C: 38mg | Calcium: 33mg | Iron: 2mgThe post Parsley Potatoes appeared first on Valerie's Kitchen.
An oven fry method creates these crispy Baked Cheesy Bean and Rice Burritos. Bake up a sheet pan full of these satisfying meatless burritos for an easy meal or a healthier game day party snack!
I also use this no oil method for my Baked Chicken Taquitos and Chicken and Veggie Baked Tostadas. It’s a fabulous way to reduce the fat and calories in classic Mexican recipes.
Table of contents* Healthier Baked Burritos * Why You’ll Love this Recipe * Ingredient Notes * Healthy Variations * How to Make Baked Cheesy Bean and Rice Burritos * Storage and Reheating Tips * More Easy Mexican Recipes Healthier Baked BurritosCrisped tortillas filled with beans, Mexican rice, and melted cheese. These simple vegetarian burritos are a healthier version of Taco Bell’s Cheesy Bean and Rice Burritos and an excellent choice for serving to your football watching crowd. Or, stock them in the fridge for a quick reheat when the kids get home from school.
Why You’ll Love this Recipe Repurpose Leftovers – You can make use of leftover Restaurant Style Mexican Rice or plain cooked rice. * Budget-Friendly – The recipe calls for a short list of inexpensive ingredients. * Feed a Crowd – Load up a baking sheet with up to ten burritos! * Meal Prep – Stock them in your fridge or freeze them for an easy to make meal anytime. * Teenager-Friendly – I haven’t met a teenager who doesn’t happily consume these burritos. Ingredient Notes Beans – A can of refried beans. Easy! We love the regular variety or refried black beans. * Rice – This recipe is a great way to use leftovers of my Restaurant Style Mexican Rice. You can also used plain or simply seasoned cooked white or brown rice, if you’d like. * Cheese – I use both shredded sharp cheddar cheese and Monterey Jack cheese for extra cheesiness! * Salsa – A jar of your favorite store-bought salsa. Again, easy! * Seasoning – I keep a batch of my Homemade Taco Seasoning Mix in my pantry at all times. You can use store-bought seasoning, if you’d like. It’s made up of a variety of dried seasonings including chili powder, garlic powder, cumin, and salt. * Tortillas – I use 8-inch (soft taco size) flour tortillas which are plenty big enough for these burritos. * For serving – I can’t serve burritos without some sour cream and hot sauce on the side in this house. You can set out the remaining salsa and some cilantro for serving as well.
Healthy VariationsYou can add or substitute a variety of wholesome ingredients in these easy burritos to suit your taste.
- Veggies – Add sautéed diced onion, bell pepper, and frozen corn for a Tex-Mex twist.
- Healthier Wraps – Swap out plain flour tortillas for whole wheat or spinach wraps.
- Whole Beans – You can use whole black beans or pinto beans. How to Make Baked Cheesy Bean and Rice Burritos Bean mixture* – Grab a small mixing bowl and combine a can of refried beans with a salsa and taco seasoning.
- Assemble the burritos – Layer a tortilla with refried beans, Mexican rice, and cheese.
- Roll – Fold the sides of the tortilla over the filling. Then, fold the bottom over the folded sides and roll it up.
Pro TipPlace the entire stack of tortillas in the microwave and warm them for about 20 seconds, just to soften them a bit. It will make them far easier to roll and they are likely to crack if they are cold from the fridge.
- Prep for baking – Transfer the burritos to a foil-lined baking sheet that you’ve coated generously with nonstick cooking spray. Lightly coat the tops and sides of the burritos with additional cooking spray.
- Bake – Transfer the pan to a preheated 400 F degree oven and bake for 10 minutes. Use tongs to flip the burritos and continue to bake for an additional 5 or 10 minutes until toasty and golden brown on both sides.
Storage and Reheating TipsRefrigerator – Refrigerate leftover burritos in a zippered plastic storage bag.
You can reheat them quickly in the microwave or to re-crisp, place them on a baking sheet coated with nonstick cooking spray and bake them at 400 degrees F for 5 to 6 minutes, or until warmed through.
Freezer – For the best result, I recommend freezing the burritos before baking. Once assembled, double wrap each burrito in wax paper or freezer-safe plastic wrap and then foil. This will help prevent freezer burn. Place the wrapped burritos in a freezer-safe plastic storage bag and label it with the date and freeze for up to 3 months.
Frozen burritos can be baked from their frozen state. Just follow the directions as written but increase the baking time a few minutes, as needed.
More Easy Mexican Recipes* Green Chile Chicken Smothered Burritos * Freezer-Friendly Beef and Bean Burritos * Veggie Tostadas * Blackened Fish Tacos * Shredded Mexican Beef
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PrintCheesy Baked Bean and Rice BurritosAn oven fry method creates these crispy Baked Cheesy Bean and Rice Burritos. Bake up a sheet pan full of these satisfying meatless burritos for an easy meal or a healthier game day party snack!Course Lunch, Main CourseCuisine American, MexicanPrep Time 10 minutesCook Time 20 minutesTotal Time 30 minutesServings 10 small burritosCalories 230kcalAuthor Valerie BrunmeierIngredients 16 ounces refried beans * 2 tablespoons of your favorite jarred salsa * 1 teaspoon Homemade Taco Seasoning Mix (or store bought) * 10 8-inch (soft taco sized) flour tortillas * 1 cup Restaurant Style Mexican Rice * 1 cup shredded sharp cheddar cheese * 1 cup shredded Monterey jack cheese Instructions Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil and generously coat the foil with nonstick cooking spray. * In a small mixing bowl, combine the refried beans, taco seasoning, and salsa. Set it aside. * Warm the entire stack of 10 tortillas in the microwave for about 20 seconds, just to soften them slightly. Lay a tortilla on a cutting board or other work surface and place a couple tablespoons of refried bean mixture down the center of the tortilla. Layer with a couple tablespoons of the rice and then top with some grated cheese. Fold in the both sides and then roll the tortilla up. Place seam side down on the prepared baking sheet. Repeat with remaining tortillas. Coat the tops of the burrito with additional nonstick cooking spray. * Bake in the preheated oven for about 10 minutes. Pull the baking sheet out of the oven and using tongs, flip each burrito over to brown the other side. Return to the oven for an additional 5 or 10 minutes or until nicely browned on both sides. * Serve with additional salsa and sour cream on the side. NotesThis recipe will make 10 small burritos on 8-inch tortillas. If you stuff them fuller, you’ll have about 6 to 8 more substantial burritos.Storage TipsRefrigerator – Refrigerate leftover burritos in a zippered plastic storage bag.You can reheat them quickly in the microwave or to re-crisp, place them on a baking sheet coated with nonstick cooking spray and bake them at 400 degrees F for 5 to 6 minutes, or until warmed through.Freezer – For the crispiest result, I recommend freezing the burritos before baking. Once assembled, double wrap each burrito in wax paper or freezer-safe plastic wrap and then foil. This will help prevent freezer burn. Place the wrapped burritos in a freezer-safe plastic storage bag and label it with the date and freeze for up to 3 months.Frozen burritos can be baked from their frozen state. Just follow the directions as written but increase the baking time a few minutes, as needed.NutritionCalories: 230kcal | Carbohydrates: 25g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 621mg | Potassium: 81mg | Fiber: 3g | Sugar: 3g | Vitamin A: 253IU | Calcium: 214mg | Iron: 2mgThis post was originally published on January 19, 2014. It has been updated with new text and images.
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This Chicken Minestrone Soup is an easy, wholesome meal for a busy day. Vibrant vegetables, rotisserie chicken, and elbow pasta make it a simple but hearty meal in itself.
More quick, delicious soup recipes with rotisserie chicken include my Creamy Southwest Chicken Soup and Chicken Vegetable Tortellini Soup.
This yummy Chicken Minestrone Soup recipe has it all!
It’s loaded with fresh veggies and pasta like you’d expect from any good minestrone recipe. But, the simple step of adding rotisserie chicken makes this soup substantial enough to satisfy my whole gang here.
It’s cold, rainy, and we’re all still recovering from the over the top indulgence of holiday food. This is THE perfect time for a bowl of this wholesome minestrone soup with chicken.
Table of contents* Ingredients and Substitutions * How to Make Chicken Minestrone Soup * Storage and Reheating Tips This is not the first time I’ve bulked up a soup recipe with protein. My Slow Cooker Hamburger Minestrone recipe is another tricky way I can make soup for dinner without zero complaints from anyone.
Ingredients and Substitutions Oil – I use a neutral oil like vegetable or canola oil. You can use olive oil, if you’d like. * Vegetables – Onion, baby carrots, zucchini, celery, and garlic. Chopped fresh green beans are also really good in this soup. * Broth – Low sodium chicken broth. I always mix up my own with Better Than Bouillon. * Beans – Canned kidney beans and pinto beans. Sometimes I’ll substitute cannellini beans for the pinto beans if I have them on hand. * Tomatoes – I like to use a can of Italian style crushed tomatoes for more flavor. * Dried seasoning – Basil, oregano, Lawry’s Seasoned Salt (or your favorite all-purpose seasoning). * Pasta – For a classic minestrone vibe, I like to use small elbow macaroni but ditalini pasta is also a great choice. * Cooked chicken – Either shredded or chopped rotisserie chicken breast. You can also use leftover holiday turkey or even cooked ground turkey or beef. Choose a protein it to suit your taste! * Optional for garnish* – Fresh parsley and shaved or shredded Parmesan cheese.
How to Make Chicken Minestrone SoupBefore beginning, boil the pasta in a separate pot according to the package directions. The pasta should be cooking when you start the soup.
- Heat the oil in a Dutch oven or large soup pot over medium heat. Sauté the onion, carrot, celery and zucchini just until slightly softened. Add the garlic and cook for a couple minutes more.
- Add most of the chicken broth, reserving the remaining broth for later. Stir in the beans, crushed tomatoes, and dried seasonings and bring the soup to a boil.
- Add the cooked and drained pasta and reduce the heat to low and add the chicken.
- Add as much of remaining chicken broth as needed for the desired consistency. Simmer for a couple of minutes then remove from heat.
Garnish the soup with a little fresh parsley for more color and a little bit of a fresh, herby flavor. I like to set out shaved Parmesan for everyone to add to their bowl of soup.
Storage and Reheating TipsRefrigerator – Once the soup has cooled, transfer leftovers to an airtight container and refrigerate. Leftovers should be consumed within three to four days. For longer storage, see the freezer instructions below.
Freezer – Spoon the cooled minestrone soup into freezer-safe plastic storage bags. Remove as much air as possible, seal the bags, and label them with the contents and date. Lay the bags flat in a single layer in your freezer until frozen solid. Once frozen, they can be stacked to save space.
Reheating – Soups that contain pasta will thicken when refrigerated. Add additional chicken broth or a splash of water when reheating to thin the broth.
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PrintChicken Minestrone SoupThis Chicken Minestrone Soup is an easy, wholesome meal for a busy day. Vibrant vegetables, rotisserie chicken, and elbow pasta make it a simple but hearty meal in itself.Course Main Course, SoupCuisine ItalianDiet Low Calorie, Low FatPrep Time 10 minutesCook Time 20 minutesTotal Time 30 minutesServings 10 servingsCalories 221kcalAuthor Valerie BrunmeierIngredients 2 tablespoons oil vegetable, canola, or olive oil * 1 cup diced onion * 1 cup chopped baby carrots * 2 zucchini chopped * 3 ribs celery chopped * 2 teaspoons minced garlic * 6 cups low-sodium chicken broth divided * 14 ounces canned pinto beans rinsed and drained * 14 ounces canned kidney beans rinsed and drained * 28 ounces canned Italian style crushed tomatoes in puree * 1 teaspoon dried basil * 1 teaspoon dried oregano * 1 teaspoon Lawry's Seasoned Salt (or other all-purpose seasoning) * 1 cup cooked elbow macaroni ½ cup uncooked prepared according to package directions * 2 cups rotisserie chicken diced or shredded (see notes below for more ideas) * ½ cup chopped fresh parsley for garnish * shaved or shredded Parmesan cheese for serving Instructions Heat the oil in Dutch oven or soup pot over MEDIUM heat and sauté the onion, carrot, celery and zucchini for 5 to 10 minutes, just until slightly softened. Add the garlic and cook a couple minutes more. * Add 4 cups of the chicken broth and reserve the remaining broth for later. Add the beans, crushed tomatoes, and dried seasonings. Increase the heat as needed to bring the soup to a boil. * Stir in the cooked macaroni and reduce heat to LOW. Add the chicken and as much of remaining chicken broth as needed for the desired consistency. Add the parsley, if using. Simmer for a couple of minutes and remove from the heat. * Top individual servings of the soup with Parmesan cheese, if desired. NotesIn place of rotisserie chicken you can use leftover chicken or turkey or ½ pound ground turkey or beef, cooked and drained.Storage and ReheatingRefrigerator – Once the soup has cooled, transfer leftovers to an airtight container and refrigerate. Leftovers should be consumed within three to four days. For longer storage, see the freezer instructions below.Freezer – Spoon the cooled minestrone soup into freezer-safe plastic storage bags. Remove as much air as possible, seal the bags, and label them with the contents and date. Lay the bags flat in a single layer in your freezer until frozen solid. Once frozen, they can be stacked to save space.Reheating – Soups that contain pasta will thicken when refrigerated. Add additional chicken broth or a splash of water when reheating to thin the broth.NutritionCalories: 221kcal | Carbohydrates: 28g | Protein: 16g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 683mg | Potassium: 811mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2282IU | Vitamin C: 21mg | Calcium: 89mg | Iron: 3mgThis recipe is courtesy of Bonnie. A sweet lady with some really great recipes who I am honored to have known. Thanks, Bonnie.
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Blackened Fish Tacos with tender chunks of white fish encrusted in a flavor-packed seasoning and drizzled with a creamy cilantro lime sauce. These are the fish tacos of your dreams!
These easy fish tacos are a healthier choice for taco night or a great way to lighten up your game day menu.
We are big lovers of mahi mahi and pretty much obsessed with tacos in this house, so it was a natural thing for me to bring them together in this completely crave-worthy Blackened Fish Tacos recipe.
Tender, mild fish with a kick from Cajun seasoning, crunchy cabbage, creamy cilantro lime sauce and chunks of avocado. This combination is so satisfying that a sprinkling of Monterey Jack cheese is totally optional.
We hail from California where fish tacos are just about as common as burgers and fries. We’ve enjoyed the best of the best from Santa Barbara all the way up to the Northern California coast. The good news is that it’s easy to recreate these flavors at home and Blackened Fish Tacos are pretty darned healthy too!
You’ll be craving these Blackened Fish Tacos over and over again.
Table of contents Recipe Highlights * Ingredient Notes * How to Make Blackened Fish Tacos * The Cilantro Lime Sauce * Toasting the Tortillas * Assemble the Blackened Fish Tacos * FAQ and Valerie’s Tips Recipe Highlights Versatility – A variety of types of fish work well for fish tacos, depending on what you find available. * Spice – You can easily control the level of spice by making your own Cajun seasoning mix. * Wholesome – Blackened Fish Tacos are a delicious, family-friendly way to incorporate more seafood into your diet. * Servings – Perfect for serving up to six or double the recipe to feed a crowd. * Fish Taco Sauce – The easy Cilantro Lime Sauce is completely irresistible! Ingredient Notes White fish fillets – Skinless white fish like mahi mahi, halibut, or cod. See the FAQ section below for more fish tips. * Oil – I use olive oil but you can use a neutral, high smoke point oil like vegetable or canola oil, if you prefer. You can add a pat of butter to the oil for more flavor, if you’d like. * Blackened seasoning marinade – The Cajun seasoning consists of onion powder, garlic powder, smoked paprika, dried thyme and oregano, salt, pepper, and a little cayenne pepper. This powerful blend is combined with a little olive oil and lime juice to create the marinade. * Tortillas -We love fish tacos with toasted street taco size flour tortillas. These little tortillas are available in flour, corn, and a 50/50 blend. I like them all! * Cilantro lime sauce – This completely irresistible sauce includes light or regular sour cream, mayonnaise, cilantro, jalapeno, lime juice, and minced garlic. * Optional for serving* – Bagged coleslaw mix or angel hair cabbage, avocado, finely shredded Monterey Jack cheese, pico de gallo, and lime wedges.
I’ve included a scaled down version of my Kickin’ Cajun Seasoning Mix for this recipe but I always keep a big batch in my pantry. In addition to these tacos and my Blackened Mahi Mahi, I use it as an all-purpose seasoning for grilled meats, to season burgers, meatloaf and so much more!
How to Make Blackened Fish Tacos1. Combine the seasonings with olive oil and lime juice in a plastic storage bag. 2. Add the fish, moving it around to coat it with the marinade. Seal the bag and refrigerate for 30 to 60 minutes. 3. Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat. When hot, add the marinated fish. Cook, undisturbed, until well seared on one side. 4. Flip the fish over and continue to cook until completely cooked through and internal temperature reads 140 degrees F, an additional 3 to 4 minutes. Remove the pan from the heat.
Transfer the blackened fish to a cutting board and slice it, then use a fork to chunk up the slices into smaller pieces that will fit well in the tortillas. Squeeze the juice from half a lime over the fish.
The Cilantro Lime SauceThis crazy-good sauce could not be easier to make! Just add the sour cream, mayonnaise, cilantro, jalapeno, lime juice, and minced garlic to the bowl of a food processor and pulse until the mixture is smooth and creamy. Cover and refrigerate the cilantro lime sauce until you’re ready to serve.
Toasting the TortillasToast tortillas in a dry nonstick skillet over medium-high heat for about 30 to 60 seconds, per side, or until nicely toasted and golden brown in spots. I can fit 4 street taco size tortillas in my large 14-inch nonstick skillet.
A cloth tortilla warmer works really well to keep batches of tortillas warm until you’re ready to serve.
Assemble the Blackened Fish TacosLoad up the toasted tortillas with chunks of blackened fish, cabbage, avocado, pico de gallo, and a drizzle of creamy cilantro lime sauce.
FAQ and Valerie’s TipsWhat is the best fish for blackened fish tacos? A skinless mild white fish like mahi mahi, halibut or cod is best for blackened fish tacos. Mahi mahi is by far my favorite choice. It has an excellent, firm texture that holds up well while cooking and wonderful flavor. Any mild white fish you love will work well.
Can I use frozen fish for fish tacos? Yes! I buy packages of individually vacuum sealed mahi mahi and cod fillets from Costco. It is super convenient to be able to thaw out the exact number of fillets I need. Just be sure to safely and completely thaw the fish overnight in the refrigerator before starting.
Are blackened fish tacos spicy? If you order blackened fish at a restaurant, it will typically have a mild to medium spice level. One of the benefits to making blackened fish tacos at home is that you can easily control the level of heat in the Cajun seasoning by decreasing or increasing the cayenne pepper to suit your taste.
Can I make blackened fish on the grill or in an air fryer? To create a nice crust, the best method for cooking blackened fish is directly in fat in a hot skillet. But, if you’re trying to reduce your use of oil, I’ve included alternate instructions for cooking the fish on the grill or in an air fryer on the recipe card below.
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PrintBlackened Fish TacosBlackened Fish Tacos with tender chunks of white fish encrusted in a flavor-packed seasoning and drizzled with a creamy cilantro lime sauce. These are the fish tacos of your dreams!Course Main CourseCuisine MexicanServings 6Calories 433kcalAuthor Valerie BrunmeierIngredients 1 ½ pounds skinless white fish fillets mahi mahi, halibut, or cod * 2 tablespoons extra virgin olive oil For the Blackened Seasoning Marinade 1 ½ teaspoons onion powder * 1 teaspoon garlic powder * 1 teaspoon smoked paprika * 1 teaspoon dried thyme leaves * 1 teaspoon dried oregano leaves * 1 teaspoon fine grain sea salt * ½ teaspoon freshly ground black pepper * ½ teaspoon cayenne pepper or to taste * ¼ cup extra virgin olive oil * 1 lime halved and divided Cilantro Lime Sauce ½ cup sour cream * ⅓ cup mayonnaise * ½ of a bunch of cilantro thick stems removed * ½ jalapeno seeded and coarsely chopped * 1 lime juiced * 1 teaspoon minced garlic For the Rest 12 to 14 small street taco size (4½-inch) flour tortillas (or corn for gluten free) * Bagged coleslaw mix (no dressing) * Avocado * Finely shredded Monterey Jack cheese * Pico de gallo * Lime wedges InstructionsMarinate the Fish Combine the seasonings in a shallow dish or gallon size plastic storage bag. Add ¼ cup olive oil and the juice from half a lime and whisk until well combined. Add the fish and toss to coat it well with the marinade. Cover the dish or seal the bag and refrigerate for 30 to 60 minutes. Make the Cilantro Lime Sauce While the fish is marinating, add all the ingredients to the bowl of a food processor and pulse until completely smooth. Transfer to a bowl, cover, and refrigerate until ready to serve. Stovetop Method (see alternate methods below) Place a large skillet over MEDIUM-HIGH heat and add 2 tablespoons oil. When hot, add the marinated fish. Cook, undisturbed, for several minutes, until well seared on one side. Flip the fish over and continue to cook until completely cooked through and internal temperature reads 140 degrees F, an additional 3 to 4 minutes. Remove the pan from the heat. * Transfer the fish to a cutting board to slice it, then use a fork to chunk up the slices into smaller pieces to fit the tortillas. Squeeze the juice from half a lime over the pieces of blackened fish. Toast the Tortillas Toast tortillas in a dry nonstick skillet over MEDIUM-HIGH heat for 30 to 60 seconds, per side, or until nicely toasted and golden brown in spots. Transfer toasted tortillas to a tortilla warmer and repeat with the remaining tortillas. Assemble the Fish Tacos Serve the fish on toasted flour tortillas with toppings and drizzled with sauce. NotesSave time and mix up a big batch of Kickin’ Cajun Seasoning Mix to keep on hand. In place of all the seasonings listed above, use about 2 ½ tablespoons of the seasoning mix combined with the olive oil and lime juice for the fish marinade.Optional Cooking MethodsOutdoor Grill* – Preheat a grill on MEDIUM-HIGH, lightly oil the grates (or use a grill basket), and cook the fish for 2 to 3 minutes per side, or until the internal temperature reaches 145 degrees F.Air Fryer** – Preheat an air fryer to 400 degrees for 5 minutes. Lightly coat the insert of the air fryer with oil or a propellant-free nonstick cooking spray. Add the marinated fish in a single layer and spritz the tops with a little more oil. Cook for 6 to 8 minutes, flipping the fish halfway through the cooking time, until it flakes easily and the internal temperature reaches 145 degrees F.NutritionServing: 2tacos | Calories: 433kcal | Carbohydrates: 31g | Protein: 27g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 95mg | Sodium: 974mg | Potassium: 663mg | Fiber: 3g | Sugar: 2g | Vitamin A: 557IU | Vitamin C: 9mg | Calcium: 119mg | Iron: 3mgCilantro Lime Sauce adapted from Chelsea’s Messy Apron
Tasty Taco Recipes Carnitas (Oven or Slow Cooker) Chipotle Pork Street Tacos Easy Ground Beef Tacos Carne Asada Tacos The post Blackened Fish Tacos appeared first on Valerie's Kitchen.
These Instant Pot Black Eyed Peas are pressure cooked with smoked sausage and collard greens in a flavorful broth. Tender, loaded with smoky flavor, and oh so satisfying. This is serious comfort food!
Cowboy Caviar and White Bean, Black Eyed Pea and Avocado Crostini are two more super easy black eyed pea recipes that we love at this time of year.
I am here to tell you that this easy black eyed peas recipe with sausage and collards is one of the most flavorful, comforting recovery/de-tox foods that exists. It’s the perfect choice on a cold New Year’s Day when all you want to do is curl up on the couch and watch movies.
And, it’s so easy to make! Exactly what we need the day following all the hectic holiday happenings.
Table of contents* Easy Hoppin’ John * Lucky Black Eyed Peas * Ingredient Notes * How to Make Instant Pot Black Eyed Peas * Serving Suggestions * Storing and Reheating Tips Easy Hoppin’ JohnThis black eyed peas recipe is an easy version of the Southern classic, Hoppin’ John made in an Instant Pot. There are a ton of variations of this recipe, but the core ingredients include black eyed peas, onions and some sort of smoked pork. Hoppin’ John is typically served with collard greens and spooned over rice.
Using your pressure cooker is the quickest, easiest method for creating tender black eyed peas with no pre-soaking needed.
Lucky Black Eyed PeasOld Southern tradition dictates that eating black eyed peas and collard greens on New Year’s Day will bring good luck in the coming year. Collards, because of their green color, represent prosperity. I think we could all use a little of both!
The tradition began after the Civil War when people in the South felt lucky to have black eyed peas available to help them survive the winter months. It has evolved over time and now people all over prepare black eyed peas on New Year’s Day as a sort of lucky charm for the new year.
You’re not just lucky to have this found this recipe – you’ll be lucky after eating it!
Ingredient Notes Dried black eyed peas – Although called peas, black eyed peas are part of the legume family and they are actually beans. You’ll find them in grocery stores with all the other bagged dried beans. * Bacon – Regular bacon, not thick-sliced, is best for this recipe. * Smoked sausage – Fully cooked smoked sausage that is typically sold as a rope sausage from brands like Johnsonville and Hillshire Farms. * Vegetables – Yellow onion, celery, and garlic. * Jalapeno – For a mild result, be sure to remove the seeds and trim the ribs on the inside of the pepper. * Cajun seasoning – My homemade Kickin’ Cajun Seasoning Mix is hands down my favorite seasoning blend. You can use a store-bought Cajun or Creole seasoning if you’d like. * Additional seasoning – Dried thyme, black pepper and bay leaf. After cooking, you can season with a little salt if you feel it needs it, but most Cajun seasoning blends have plenty. * Low sodium chicken broth – It’s always best to go with low-sodium broth and add additional salt, if needed. * Collard greens – You’ll find bunches of collard greens near the other dark, leafy greens in the produce section of your store. They also come chopped, pre-washed and bagged. If you can’t find collards, you can substitute kale. * For serving* – Cooked white rice and hot sauce, like Tabasco.
How to Make Instant Pot Black Eyed PeasThis is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
- Cook the bacon on the Sauté setting in your Instant Pot until brown and crispy.
- Add the sausage and cook until lightly browned.
- Add the onion, celery, garlic, jalapeno, Cajun seasoning, thyme, and pepper and sauté for one minute longer.
- Add the broth and scrape any browned bits from the bottom of the pot. Stir in black eyed peas and collard greens then tuck the bay leaf into the mixture. Cook on high pressure for 25 minutes. Then, allow the pressure to release naturally for 10 minutes. Finally, vent to manually release any remaining pressure. Remove the bay leaf and season with salt and additional pepper, if needed.
Serving SuggestionsServe Instant Pot Black Eyed Peas over a mound of cooked white rice for a super satisfying, protein-loaded main course. I make this recipe for our lunch on New Year’s Day and I always set out Tabasco for those who want to add some heat.
It’s also common to serve black eyed peas with cornbread on the side. My Rustic Sweet Cornbread or Pumpkin Cornbread would both be delicious.
Black eyed peas serve well as a substantial side dish. They’re a great way to bulk up a menu!
Storing and Reheating TipsTransfer leftovers to an airtight container and refrigerate within two hours. For the best quality, they should be used within four or five days. For longer storage, Instant Pot Black Eyed Peas can be frozen for up to three to four months.
Reheat leftovers in the microwave or on the stovetop over low heat. If frozen, defrost completely in the refrigerator before reheating. You can add a splash of water or chicken broth to thin the mixture, if desired.
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PrintInstant Pot Black Eyed PeasThese Instant Pot Black Eyed Peas are pressure cooked with smoked sausage and collard greens with no soaking in advance. Tender, loaded with smoky flavor, and oh so satisfying. This is serious comfort food! Course Main CourseCuisine AmericanPrep Time 15 minutesCook Time 35 minutesPressure and Release Time 20 minutesTotal Time 1 hour 10 minutesServings 6Calories 452kcalAuthor Valerie BrunmeierEquipment 6 quart Instant Pot Ingredients 1 pound dried black eyed peas * 4 slices bacon (not thick-sliced) chopped * 8 ounces smoked sausage sliced ¼-inch thick * 1 cup diced yellow onion * 2 stalks celery diced * 1 heaping teaspoon minced garlic * 1 jalapeno seeded and diced * 1 tablespoon Kickin' Cajun Seasoning Mix or store-bought Cajun or Creole seasoning * 1 teaspoon dried thyme * ¼ teaspoon pepper to taste * 6 cups low sodium chicken broth * 3 cups chopped collard greens or kale thick stems removed * 1 bay leaf * ½ teaspoon salt optional and to taste * Cooked white rice and Tabasco for serving Instructions Place the black eyed peas in a colander and rinse with cool water. Drain well. Sort through them and remove any debris. Set aside. * Set Instant Pot to SAUTE and set for 15 minutes. Once hot, add the bacon and sauté until brown and crispy, about 4 to 5 minutes. Add the sausage and sauté for 2 to 3 minutes until lightly browned. * Add the onion, celery, garlic, jalapeno, Cajun seasoning, thyme, and pepper and sauté 1 minute longer. * Add the broth and stir, scraping any browned bits from the bottom of the pot. Stir in the black eyed peas and collard greens (or kale).Tuck the bay leaf into the mixture. Press CANCEL. * Cover and seal the lid. Press MANUAL and cook on high pressure for 25 minutes. It will take 10 to 15 minutes for the Instant Pot to come to pressure before it begins to count down. * Once the 25 minutes are up, allow the pressure to release naturally for 10 minutes, then press the steam release valve to manually release any remaining pressure. * Remove the bay leaf. Taste and season with salt and additional pepper, only if needed. Serve with rice and hot sauce on the side. NotesStoring and Reheating*Transfer leftovers to an airtight container and refrigerate within two hours. For the best quality, they should be used within four or five days. For longer storage, Instant Pot Black Eyed Peas can be frozen for up to three to four months.Reheat leftovers in the microwave or on the stovetop over low heat. If frozen, defrost completely in the refrigerator before reheating. You can add a splash of water or chicken broth to thin the mixture, if desired.NutritionCalories: 452kcal | Carbohydrates: 55g | Protein: 31g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 36mg | Sodium: 776mg | Potassium: 1216mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1725IU | Vitamin C: 11mg | Calcium: 154mg | Iron: 8mgMore Dried Bean Recipes Instant Pot 15 Bean Soup Instant Pot Baked Beans Instant Pot Mexican Pinto Beans Baked Beans from Scratch The post Instant Pot Black Eyed Peas appeared first on Valerie's Kitchen.
Cookie dough is baked and stuffed with mini Reese’s Peanut Butter Cups while still warm to create these cute little Peanut Butter Cookie Cups. These classic cookies are great for Christmas or anytime of year.
Almond Joy Cookies are another cookie/candy mashup we love!
This easy cookie recipe is almost as fun to bake as it is to eat! Almost.
Part cookie, part candy, and totally delicious.
Peanut Butter Cookie Cups are super easy to make and it’s sort of satisfying to press a peanut butter cup into warm cookie dough to form these little cookie cups.
Everyone loves ’em from wee little ones on up to adults.
Table of contents Ingredient Notes * How to Make Peanut Butter Cookie Cups * Tips and Variations * Storage Tips * Freezing Peanut Butter Cookie Cups * More Easy Cookie Recipes You’ll Love Ingredient Notes Mini peanut butter cups – You’ll need two 10.5 ounce bags of Reese’s Miniature Peanut Butter Cups. * Butter – Softened at room temperature. * Sugar – Granulated sugar and light brown sugar. * Peanut butter – I use creamy peanut butter but this recipe will work with crunchy peanut butter too. * Egg * Pure vanilla extract * All-purpose flour * Baking soda * Salt
How to Make Peanut Butter Cookie Cups1. Add the butter, granulated sugar, brown sugar, and peanut butter to a large mixing bowl. 2. Using an electric mixer, beat at medium speed, scraping bowl often, until creamy. Add the egg and vanilla and continue beating until well mixed. 3. Add the flour, baking soda, and salt and beat at low speed, scraping the bowl often, until well mixed.
- Use a small cookie scoop to scoop the dough, then use your hands to shape the dough into 1-inch balls. Place them in a miniature muffin pan that you’ve coated with nonstick cooking spray.
- Bake in a preheated 350 degree F oven for 12 to 13 minutes or until lightly browned. Remove the muffin pan from the oven and immediately press a chilled peanut butter cup in the center of each cookie until it is level with the top of the cookie cup. Cool in the pan for 30 minutes, then use the tip of a sharp knife to help lift the cooled cookie cups from the pan.
Tips and Variations Chill – Unwrap the peanut butter cups, place them on a plate or small baking sheet, and transfer them to the freezer to chill while the cookies bake. This will help them hold their shape as you press them into the hot cookie cup. * Size – Use a small cookie scoop to ensure the cookie cups are evenly sized. The dough balls may look small, but they will puff up to be level with the top of the pan as they bake. * Cool – Allow the cookies to cool in the pan for 30 minutes after they come out of the oven so the peanut butter cups can set up and retain their shape when you remove the cookies from the pan. * Holidays – Line the muffin pan with red, green, and gold metallic mini cupcake liners to dress them up for the holidays. * Flavors* – Mini Reese’s Cups come in white and dark chocolate too. Mix it up for some variety! Storage TipsChill the cookies to firm up the chocolate before storing. When firm, stack rows of the cookies between layers of parchment paper in an airtight container. The cookies will stay fresh for up to 4 to 5 days.
Freezing Peanut Butter Cookie CupsFollow the recipe as directed to make the cookie dough and roll it into balls. Place the balls about 1-inch apart on a large baking sheet and freeze until solid, about 2 to 3 hours. Once frozen, you can transfer the balls of cookie dough to a freezer-safe plastic storage bag and freeze for up to 3 months.
When ready to bake, thaw the dough overnight in the refrigerator or bake from frozen for a few minutes longer. Follow the directions to press the chilled peanut butter cups into each cookie after baking.
More Easy Cookie Recipes You’ll Love* Butter Toffee Cookies * Jam Thumbprint Cookies * Peanut Butter Chocolate Chip Cookies * Toffee Chocolate Chip Cookies
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PrintPeanut Butter Cookie CupsCookie dough is baked and stuffed with mini Reese's Peanut Butter Cups while still warm to create these cute little Peanut Butter Cookie Cups. These classic cookies are great for Christmas or anytime of year.Course Cookies, DessertCuisine AmericanPrep Time 18 minutesCook Time 12 minutesCooling Time 30 minutesTotal Time 1 hourServings 42Calories 108kcalAuthor Valerie BrunmeierEquipment electric hand mixer * small cookie scoop * mini muffin pan Ingredients 42 Reese's Miniature Milk Chocolate Peanut Butter Cups from two 10.5 ounce bags * ½ cup butter softened * ½ cup granulated sugar * ½ cup firmly packed light brown sugar * ½ cup peanut butter creamy or crunchy * 1 large egg * 1 teaspoon pure vanilla extract * 1 ¼ cups all-purpose flour * ¾ teaspoon baking soda * ¼ teaspoon salt Instructions Heat oven to 350 degrees F. Coat a miniature muffin pan with nonstick cooking spray. Alternately, line the pan with mini paper or foil baking cups. Set aside. * Unwrap the peanut butter cups, place them on a plate or small baking sheet, and transfer to the freezer to chill while the cookies bake. (This helps them hold their shape as you press them into the hot cookie cup). * Add the butter, granulated sugar, brown sugar, and peanut butter to a large mixing bowl. Using an electric mixer, beat at medium speed, scraping bowl often, until creamy. Add the egg and vanilla and continue beating until well mixed. Add the flour, baking soda, and salt and beat at low speed, scraping the bowl often, until well mixed. * Use a small cookie scoop to scoop the dough, then use your hands to shape it into a 1-inch ball. Place the ball into one of the prepared miniature muffin cups. Repeat with the remaining dough to fill the muffin pan. (Balls will look small in the muffin cups but will fill out as they bake and rise to be level with the top of the muffin pan.) * Bake for 12 to 13 minutes or until lightly browned. * Remove the muffin pan from the oven and immediately press a chilled peanut butter cup in the center of each cookie until it is level with the top of the cookie cup. Repeat with remaining peanut butter cups. Cool in the pan for 30 minutes. Remove from the pan and cool completely. To remove easily, run a small knife (like a steak knife) around the edge of each cookie cup to release it from the sides and it should lift out easily. NotesStorageChill the cookies to firm up the chocolate before storing. When firm, stack rows of the cookies between layers of parchment paper in an airtight container for up to 4 to 5 days.Freezing the Cookie DoughFollow the recipe as directed to make the cookie dough and roll it into balls. Place the balls about 1-inch apart on a large baking sheet and freeze until solid, about 2 to 3 hours. Once frozen, you can transfer the balls of cookie dough to a freezer-safe plastic storage bag and freeze for up to 3 months.When ready to bake, thaw the dough overnight in the refrigerator or bake from frozen for a few minutes longer. Follow the directions to press the chilled peanut butter cups into each cookie after baking.Tips Chill – Unwrap the peanut butter cups, place them on a plate or small baking sheet, and transfer them to the freezer to chill while the cookies bake. This will help them hold their shape as you press them into the hot cookie cup. * Size – Use a small cookie scoop to ensure the cookie cups are evenly sized. The dough balls may look small, but they will puff up to be level with the top of the pan as they bake. * Cool** – Allow the cookies to cool in the pan for 30 minutes after they come out of the oven so the peanut butter cups can set up and retain their shape when you remove the cookies from the pan.
Variations Holidays – Line the muffin pan with red, green, and gold metallic mini cupcake liners to dress them up for the holidays. * Flavors* – Mini Reese’s Cups come in white and dark chocolate too. Mix it up for some variety! NutritionServing: 1cookie | Calories: 108kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 91mg | Potassium: 51mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 77IU | Vitamin C: 0.02mg | Calcium: 11mg | Iron: 0.3mgMore Sweet Treats Limoncello Cookies Chocolate Covered Cherry Cookies Lemon Blueberry Cheesecake Bars Chocolate Peppermint Crinkle Cookies Adapted from Land O Lakes
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Peanut Butter Bon Bons with a sweet and crispy peanut butter center and coated in chocolate or butterscotch. This easy homemade candy is a nostalgic holiday treat!
More holiday traditions in our house include my Chewy Iced Molasses Cookies and Jam Thumbprint Cookies.
When I was very young, I jotted this recipe for Peanut Butter Bon Bons down on a little recipe card my mom had given me. It was the very beginning of what would become a life-long love of collecting recipes that finally resulted in this blog.
I still have this recipe card collection, some written in my little girl handwriting and others that I sat down and typed on our typewriter. Yes, that’s right, we had a typewriter. There were no computers in our homes back in the olden days so we used these devices called typewriters. Ask your parents.
I had this crazy idea that one day I’d be married and living in my own house with my husband, who would definitely be an airline pilot and look exactly like Paul Newman. We’d have a whole bunch of kids and I would make these recipes for my beautiful family.
And of course, most of them were desserts and sweets.
I was probably about ten or eleven when I wrote this recipe card. You can see by all the cross-outs and changes that even at a very young age, I was making modifications to recipes. Despite the fact that it says it will yield 100 candies, it will be closer to 50, depending on the size you make them.
These Peanut Butter Bon Bons are such a Christmas tradition in our house that Connor (Boy #3) has taken on the task of making them for us each year.
Table of contents Ingredient Notes * How to Make Peanut Butter Bon Bons * Using a Double Boiler * Melting Tips * Methods for Coating Candy * Make them Festive * Storage Tips * Santa’s Favorite Treat Ingredient Notes Crispy rice cereal – Like Rice Krispies. * Butter * Peanut butter – Either creamy or crunchy will work but my preference is creamy peanut butter. * Powdered sugar – Also known as confectioner’s sugar. * Coating – I always coat half the bon bons in melted semi-sweet chocolate chips and half in butterscotch chips. If you are a dark chocolate lover, they are also delicious with bittersweet chocolate chips. * Vegetable Oil – You might need a little oil if you’re using butterscotch chips, which are more difficult to melt than chocolate. I’ve included my melting tips below.
How to Make Peanut Butter Bon Bons1. In a heavy saucepan over low heat, melt the butter with the peanut butter. Stir frequently and watch closely to be sure the mixture does not scorch. Remove the pan from the heat as soon as it is completely melted. 2. In a large mixing bowl, combine the powdered sugar and Rice Krispies. 3. Pour the melted peanut butter mixture over the cereal mixture and combine it as well as you can with a wooden spoon. Then, work the mixture with your hands to be sure that the peanut butter mixture is completely distributed. 4. Form the mixture into 1-inch balls by scrunching it in your hands. Place the balls on a lined baking sheet and chill them in the freezer for about 45 minutes or the fridge for an hour or more.
- Chocolate Peanut Butter Bon Bons – Melt a bag of semisweet chocolate baking pieces in a double boiler (see tips below). Once melted, keep it over low heat to keep the chocolate melted while coating the bon bons.
- Coat half of the bon bons in the melted chocolate and transfer them to a lined baking sheet to set up.
- Butterscotch Peanut Butter Bon Bons – Repeat this process by melting the bag of butterscotch chips.
- Dip and coat the remaining bon bons in the melted butterscotch.
Transfer the coated bon bons to a parchment paper lined baking sheet as you work. Refrigerate the coated bon bons on the baking sheet for a couple of hours or until the coating has set.
Using a Double BoilerThe best way to successfully melt baking chips is in a double boiler. If you have one in your kitchen, great! If not, use a small pot or a metal or glass bowl that fits snugly over the top of a larger pot. A great option is an inexpensive double boiler pot insert that can be set inside another pot you already own.
Fill the bottom pot with one or two inches of water. Then, place a smaller pot or bowl over the top pot and add the baking chips.
Melting Tips Low and slow – Keep the heat on low or no more than medium-low and stir the baking chips frequently to prevent them from scorching on the bottom of the pot. * Oil – Even small amounts of water can cause a batch of melted chocolate or butterscotch to clump and seize up. If this happens, try adding a few drops of vegetable oil or about a half teaspoon of shortening to smooth it back out. * Butterscotch chips* – Chocolate chips will quickly become velvety smooth, but butterscotch chips are more difficult to melt to a creamy consistency. The vegetable oil trick should help smooth it out.
Methods for Coating CandyThere are a couple of different methods for coating the bon bons. You can pierce one with a tooth pick and dip it into the chocolate, using a spoon to drizzle chocolate over areas that need it.
Or, there’s the dunk and swirl method, which is my method of choice. Just drop the bon bon right into the melted coating and swirl it around until it’s coated.
Make them FestiveBefore the chocolate sets, sprinkle some of the bon bons with festive red and green sprinkles for Christmas. Use pastel sprinkles for Easter or orange and black for Halloween.
Bag them up in treat bags and tie them with a pretty bow for gift giving.
Storage Tips Room Temperature – Store Peanut Butter Bon Bons in an airtight container at room temperature for up to 3 days. * Refrigerate – For longer storage, transfer the container to the refrigerator and they will stay fresh for up to 3 weeks. * Freeze* – Peanut Butter Bon Bons can be stored in airtight, freezer-safe containers, and frozen for up to 4 months. Be sure to allow the candy to thaw in the refrigerator to avoid condensation. The appearance may be affected slightly if you freeze them, but they will still taste great!
Santa’s Favorite TreatIn our totally independent and unbiased study, we have found that Peanut Butter Bon Bons are by far Santa’s favorite. We’ve left out a variety of different goodies for him each Christmas Eve and while there might be a bite taken out of the gingerbread man, and a nibble missing from the sugar cookie, the bon bons are always gone on Christmas morning.
Ho ho ho!
PrintPeanut Butter Bon BonsPeanut Butter Bon Bons have a sweet and crispy peanut butter center and are coated in chocolate or butterscotch. This easy homemade candy is a nostalgic holiday treat!Course DessertCuisine AmericanPrep Time 1 hour 30 minutesCook Time 0 minutes0 minutesTotal Time 1 hour 30 minutesServings 50 candiesCalories 189kcalAuthor Valerie BrunmeierIngredients 2 cups peanut butter creamy or crunchy * ½ cup butter * 3 ½ to 4 cups powdered sugar about 1 pound * 4 cups crispy rice cereal like Rice Krispies * 22 ounces semisweet chocolate and/or butterscotch chips (2 11-ounce packages) * 1 to 2 teaspoons vegetable oil or melted shortening optional Instructions Line 2 baking sheets with parchment paper or aluminum foil. * In a medium saucepan over LOW heat, melt together the peanut butter and butter, stirring occasionally until warm and smooth. Remove from the heat and set it aside. * In a large bowl, stir together 3 ½ cups powdered sugar and the rice cereal. Pour the peanut butter mixture over the cereal mixture and use a wooden spoon to combine it as well as possible. Then, use your hands to work the mixture until it holds together when you scrunch some in your hands. If the mixture seems too wet, add a little additional powdered sugar but no more than 4 cups total. * Roll into 1-inch balls (about the size of a golf ball) and place them on the baking sheets. Freeze for 45 minutes or refrigerate for at least an hour or more. Coat the Bon Bons Melt the baking chips in separate double boilers over LOW heat, stirring frequently until smooth. Be very careful not to get any drops of water into the baking chips while melting. * Set one of the peanut butter balls on a spoon and dunk it into the melted chocolate or butterscotch. When well coated, transfer it to the prepared baking sheet. * Refrigerate for 2 hours, or until set. When completely dry, move to airtight plastic storage containers and store, covered, in the refrigerator or at room temperature. NotesRecipe can be cut in half to make a smaller batch (approximately 25 candies)Melting Tips Low and slow – Keep the heat on low or no more than medium-low and stir the baking chips frequently to prevent them from scorching on the bottom of the pot. * Oil – Even small amounts of water can cause a batch of melted chocolate or butterscotch to clump and seize up. If this happens, try adding a few drops of vegetable oil or about a half teaspoon of shortening to smooth it back out. * Butterscotch chips** – Chocolate chips will quickly become velvety smooth, but butterscotch chips are more difficult to melt to a creamy consistency. The vegetable oil trick should help smooth it out.
Coating Tips* Drop the bon bon right into the melted coating and swirl it around until it’s coated. Scrape the bottom of the spoon across the edge of the pan as you transfer it to the baking sheet to remove excess coating. * Pierce a bon bon with a tooth pick and dip it into the chocolate, using a spoon to drizzle chocolate over areas that need it.
Storage Room Temperature – Store Peanut Butter Bon Bons in an airtight container at room temperature for up to 3 days. * Refrigerate – For longer storage, transfer the container to the refrigerator and they will stay fresh for up to 3 weeks. * Freeze – Peanut Butter Bon Bons can be stored in airtight, freezer-safe containers, and frozen for up to 4 months. Be sure to allow the candy to thaw in the refrigerator to avoid condensation. The appearance may be affected slightly if you freeze them, but they will still taste great! NutritionServing: 1piece | Calories: 189kcal | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 60mg | Potassium: 131mg | Fiber: 2g | Sugar: 14g | Vitamin A: 63IU | Calcium: 14mg | Iron: 1mgThis post was originally published on December 23, 2012. It has been updated with new text and images.*
More Sweet Treats Holiday Oreo Cookie Balls Caramel Filled Chocolate Cookies Easy Toffee Candy Chocolate Covered Cherry Cookies The post Peanut Butter Bon Bons appeared first on Valerie's Kitchen.
These Creamy Au Gratin Potatoes are a comforting and classic side dish choice. Thinly sliced Yukon gold potatoes and diced onions are baked with a rich and creamy cheese sauce until tender and golden brown.
These cheesy potatoes and my classic Scalloped Potatoes are perfect for a holiday menu or any special meal.
Au gratin potatoes or potatoes au gratin – however you say it, this dish is probably the most comforting potato recipe of all time. Tender, creamy potatoes smothered in a cheesy, flavorful sauce. And, those golden, crispy edges!
They may be considered a side dish, but for me they are the main attraction whenever they’re on the menu.
Table of contents* Ingredients for Au Gratin Potatoes * Best Potatoes for Au Gratin Potatoes * Do You Peel Potatoes for Au Gratin Potatoes? * How to Make Creamy Au Gratin Potatoes + How to Thinly Slice Potatoes + Make the Cheese Sauce + Assemble the Au Gratin Potatoes * Variations * Make-Ahead Au Gratin Potatoes * How to Reheat Au Gratin Potatoes These potatoes are just the thing to go with your Easter ham, Herb Roasted Turkey on Thanksgiving, or Roasted Beef Tenderloin on Christmas Eve.
Ingredients for Au Gratin Potatoes Potatoes – I use Yukon gold potatoes for this recipe. See more below on why they are the best choice. * Lawry’s Seasoned Salt – The one and only! I just love this all-purpose seasoning. * Onion – Diced sweet yellow onion. * Bechamel sauce – The creamy sauce consists of butter, all-purpose flour, warmed milk, Dijon mustard, salt, black pepper, and garlic powder. * Cheese* – Both shredded sharp cheddar cheese and a little shredded Parmesan cheese melt into the bechamel to create the cheese sauce.
Best Potatoes for Au Gratin PotatoesYukon gold potatoes are a semi-starchy, semi-waxy potato and the perfect choice for Au Gratin Potatoes and a variety of other recipes. These all-purpose potatoes have a great flavor and hold their shape well when cooked. Thick-skinned russet potatoes are more starchy, less waxy, and more likely to fall apart when cooked. Russets also also lack the naturally creamy, buttery flavor you get from Yukon gold potatoes.
Do You Peel Potatoes for Au Gratin Potatoes?One of the many benefits of using Yukon gold potatoes is the fact that they are thin-skinned and don’t require peeling. You can peel them if you’d like, but they can actually help the slices retain their shape when baked. Once the potatoes are thinly sliced, the skins are just barely visible but add a nice rustic quality.
How to Make Creamy Au Gratin PotatoesThis is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
How to Thinly Slice Potatoes1. Thinly slice the potatoes about ⅛-inch thick with a mandolin or sharp knife. 2. Set them aside while you make the cheese sauce.
Pro TipUsing a mandolin is the best way to ensure very thin, evenly sliced potatoes. A handheld mandolin is inexpensive and easy to store.
Make the Cheese Sauce1. Melt the butter in a large saucepan over low heat. Add the flour and cook, whisking, for about 3 to 4 minutes being careful that the butter/flour mixture (aka, the roux) does not brown. 2. Gradually whisk in the warm milk, a little at a time, whisking as you add it to smooth out any lumps. Add the Dijon and continue to cook, whisking, for several minutes or until the bechamel is completely smooth and nicely thickened. Remove the pan from the heat and stir in the salt and garlic powder. 3. Add the cheddar and Parmesan cheese. 4. Stir until the cheese has melted.
Assemble the Au Gratin Potatoes1. Sprinkle half of the onions over the bottom of the prepared baking dish and drizzle with a little cheese sauce. 2. Layer the sliced potatoes over the top in rows. 3. Then, sprinkle with the remaining onion and the seasoned salt. 4. Finally, pour the remaining cheese sauce evenly over the top, spreading it out with the back of the spoon so that all of the potatoes are covered. Bake, covered with foil, for 50 minutes. Remove the foil and continue to bake for an additional 30 to 35 minutes or until nicely browned and bubbly and the potatoes are fork tender.
Pro TipSpray the underside of the aluminum foil with nonstick cooking spray and place it coated side down when covering the dish. The oil will help prevent the cheese sauce from sticking to the foil when you remove it after baking.
Variations Cheese – There are many varieties of cheese that are delicious in Au Gratin potatoes. Try substituting part of the sharp cheddar with Gruyere or Monterey Jack cheese. Other good melting cheeses like Havarti or Gouda would also be delicious. Be sure to use freshly shredded cheese which melts much better than pre-shredded bagged cheese. * Fresh herbs – Garnish the Au Gratin potatoes with fresh thyme leaves, minced parsley, or chives* before serving. Make-Ahead Au Gratin PotatoesYou can assemble the dish up to 24 hours in advance. Once the potatoes have been covered with the cheese sauce, cover the dish with aluminum foil as directed and transfer it to the refrigerator. Allow the dish to sit on the kitchen counter for 30 to 60 minutes before baking to take the chill off.
How to Reheat Au Gratin Potatoes Microwave – Reheat leftovers, uncovered, for 2 to 3 minutes, or until warmed through. * Conventional Oven* – For larger portions, cover the dish with foil and reheat at 375 degrees F for 20 minutes, or until warm.
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PrintCreamy Au Gratin PotatoesThese Creamy Au Gratin Potatoes are a comforting and classic side dish choice. Thinly sliced Yukon gold potatoes and diced onions are baked with a rich and creamy cheese sauce until tender and golden brown.Course Side DishCuisine American, FrenchPrep Time 20 minutesCook Time 1 hour 20 minutesResting Time 5 minutesTotal Time 1 hour 45 minutesServings 8Calories 329kcalAuthor Valerie BrunmeierIngredients 3 pounds Yukon Gold potatoes peeled or unpeeled (see Notes below) * ½ teaspoon Lawry's Seasoned Salt * 1 cup diced sweet yellow onion * minced fresh herbs like parsley or thyme leaves optional garnish Cheesy Bechamel Sauce 3 tablespoons butter * 3 tablespoons flour * 2 cups milk warmed in microwave for 1 minute * 1 teaspoon Dijon mustard * 1 teaspoon salt * ½ teaspoon garlic powder * ¼ teaspoon freshly ground black pepper * 1 ½ cup shredded cheddar cheese * ½ cup shredded Parmesan cheese Instructions Preheat oven to 400 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray. * Thinly slice the potatoes about ⅛-inch thick with a mandolin or sharp knife and set aside. Make the Bechamel Cheese Sauce Add the butter to a large saucepan and place it over LOW heat. Allow the butter to melt, being careful it does not brown. Add the flour and cook, whisking, for about 3 to 4 minutes. Gradually whisk in the warm milk, a little at a time, whisking as you add it to smooth out any lumps. Add the Dijon and continue to cook, whisking, for several minutes or until completely smooth and nicely thickened. You can increase the heat a little to help it thicken if needed, but don’t let it boil. Remove from the heat. Stir the salt and garlic powder into the bechamel. Add the cheddar and Parmesan cheese and stir until melted. Assemble the Au Gratin Potatoes Sprinkle half of the onions over the bottom of the prepared baking dish and drizzle with a little of the cheese sauce (not a lot – about ¼ to ⅓ of the sauce). Place the sliced potatoes over the top in rows and sprinkle with the remaining onion and the seasoned salt. Pour the remaining cheese sauce evenly over the top, spreading it out with the back of the spoon so that all of the potatoes are covered. Bake Spray the underside of a large piece of foil with nonstick cooking spray and cover the dish. Bake for 50 minutes. Remove the foil and continue to bake for an additional 30 to 35 minutes or until nicely browned and bubbly and the potatoes are fork tender. Remove from the oven and let rest for 5 to 10 minutes. Garnish with fresh herbs, if desired, before serving. NotesTo Peel or Not to PeelIf using thin-skinned Yukon Gold potatoes, there is no need to peel them first. You can peel them if you’d like, but they can actually help the slices retain their shape when baked. Once the potatoes are thinly sliced, the skins are just barely visible but add a nice rustic quality. Variations Cheese – There are many varieties of cheese that are delicious in Au Gratin potatoes. Try substituting part of the sharp cheddar with Gruyere or Monterey Jack cheese. Other good melting cheeses like Havarti or Gouda would also be delicious. Be sure to use freshly shredded cheese which melts much better than pre-shredded bagged cheese. * Fresh herbs – Garnish the Au Gratin potatoes with fresh thyme leaves, minced parsley, or chives* before serving.
Make-Ahead TipsYou can assemble the dish up to 24 hours in advance. Once the potatoes have been covered with the cheese sauce, cover the dish with aluminum foil as directed and transfer it to the refrigerator. Allow the dish to sit on the kitchen counter for 30 to 60 minutes before baking to take the chill off.NutritionCalories: 329kcal | Carbohydrates: 38g | Protein: 13g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 764mg | Potassium: 859mg | Fiber: 4g | Sugar: 5g | Vitamin A: 462IU | Vitamin C: 35mg | Calcium: 303mg | Iron: 2mgThis post was originally published on March 23, 2016. It has been updated with new text and images.
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These Shrimp Skewers can be prepared on an outdoor grill or on the stove for a savory, delicious appetizer. After a quick dip in a flavor-packed marinade, they are seared and ready to serve in minutes.
Serve them with my homemade Cocktail Sauce recipe or your favorite store-bought sauce for a quick and easy party snack.
An elegant, impressive appetizer that’s ready in minutes? Say hallelujah!
These Shrimp Skewers definitely got my attention when I was thumbing through my friend, Sandy’s, most recent cookbook Reluctant Entertainer’s Big Board’s and More.
Table of contents* Easy Shrimp Skewers Recipe * Reluctant Entertainer’s Big Board’s and More * Where to Buy the Big Board * Ingredient Notes * How to Make Shrimp Skewers on the Stove * How to Grill Shrimp Skewers * FAQ * Serving Suggestions * More Recipes for the Perfect Charcuterie Board Easy Shrimp Skewers RecipeThese clever grilled Shrimp Skewers can be prepared on the grill in the summer months or on the stove in the cooler months. Regardless of the method, this impressive appetizer is incredibly fast and easy to prepare.
Make a small batch to add to a holiday charcuterie board or double the recipe to serve as a standalone appetizer.
Reluctant Entertainer’s Big Board’s and MoreSandy’s gorgeous cookbook is full of fabulous ideas for entertaining all through the year. It’s illustrated with lively, vibrant photos of 100 mix and match recipes to help you create everything from snack boards to fun and casual meal boards.
Many of the recipes work all of their own, like these yummy Shrimp Skewers.
Where to Buy the Big BoardIf you’ve ever seen a sweet woman holding a great big charcuterie board on social media, that’s Sandy! She is the original queen of charcuterie boards.
Now you can buy those great, big, beautiful charcuterie boards just like Sandy’s. These boards are truly impressive and would make a fabulous gift for anyone who loves entertaining.
My 26-inch round board in cherry will be getting heavy use over the holidays this year!
Ingredient Notes Shrimp – Look for large raw tail-on shrimp that are deveined. * Olive oil – A little oil in the shrimp marinade ensures the shrimp won’t stick to the grill or pan while cooking. * Limes – Juiced and zested. * Garlic – You want to use fresh minced garlic cloves for this recipe. * Cilantro * Cotija cheese – Crumbled cotija adds a salty bite. You can substitute Parmesan cheese, if you’d like. * Salt and freshly ground black pepper * Cocktail sauce* – Mix together my incredibly easy and super fresh homemade Cocktail Sauce or pick up your favorite store brand.
How to Make Shrimp Skewers on the Stove1. In a large bowl, combine the olive oil, salt, pepper, lime juice, lime zest, garlic, and cilantro. Whisk to combine and set aside about 3 tablespoons of the marinade. 2. Season the shrimp with salt and pepper and add it to the marinade in the bowl. Toss to coat it well. 3. Thread two shrimp onto a 6-inch wooden skewer. 4. Heat a cast iron skillet or grill pan on the stove over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side, brushing with the reserved marinade as they cook. Transfer to a board or platter and garnish with a squeeze of lime juice and a sprinkle of cotija cheese.
How to Grill Shrimp Skewers* Over a medium-high heat flame, cook the shrimp for 1 to 2 minutes per side, brushing with the reserved marinade as they cook. * Be careful not to overcook, and remember they will continue to cook a bit further off the heat * Remove from the grill and garnish as directed above.
Pro TipSoak wooden skewers in water for at least 30 minutes before assembling the skewers if you’re cooking the shrimp over an open flame. This helps to prevent the tips of the skewers from burning.
FAQWhat size shrimp should I use for skewers? Two jumbo shrimp (21 to 25 count) will fit comfortably on each 6-inch skewer. If you’d like to do 3 shrimp per skewer, go with extra large (26 to 30 count) shrimp.
Can I use frozen shrimp for shrimp skewers? Yes! Just be sure to thaw it safely and completely in the refrigerator in advance.
What is the proper way to skewer shrimp? When skewering shrimp, pierce through the top and the tail for two points of contact to make them easier to flip when cooking.
How long does it take to grill shrimp skewers? Cook shrimp skewers for 1 to 2 minutes per side, just until the thickest part of the shrimp turns from translucent to opaque. Remember, they will continue to cook a bit after you remove them from the heat.
Serving SuggestionsPile the Shrimp Skewers on a platter with a small bowl of cocktail sauce for finger food that is perfect for any occasion.
They are also an excellent choice for adding to a charcuterie board filled with a variety of meats, cheeses, nuts, and dried fruits.
More Recipes for the Perfect Charcuterie Board* Antipasto Skewers * Bacon Jam * Bacon Horseradish Deviled Eggs * Shrimp Dip * Feta Bruschetta * Holiday Tortilla Pinwheels
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PrintShrimp Skewers (Grill or Stovetop)These Shrimp Skewers can be prepared on an outdoor grill or on the stove for a savory, delicious appetizer. After a quick dip in a flavor-packed marinade, they are seared and ready to serve in minutes.Course AppetizerCuisine AmericanPrep Time 10 minutesCook Time 5 minutesTotal Time 15 minutesServings 6 skewersCalories 126kcalAuthor Valerie BrunmeierEquipment 6-inch wooden skewers Ingredients 12 large tail-on shrimp deveined and patted dry (see notes below) * ½ teaspoon salt * ¼ cup olive oil * 1 teaspoons freshly ground black pepper * 2 limes zested and juiced * 4 large garlic cloves crushed or minced * ¾ packed cilantro with stems minced * 1 recipe Cocktail Sauce or your favorite brand * 1 tablespoon cotija cheese crumbled (can substitute Parmesan cheese) Instructions Season the shrimp with salt and set it aside. In a large mixing bowl, combine the olive oil, ½ teaspoon salt, black pepper, 2 teaspoons of the lime juice, the lime zest, garlic, and cilantro. Whisk to combine, set aside about 3 tablespoons of the marinade, then add the shrimp and toss to coat. To thread the shrimp on to the skewers, pierce through the top and the tail for two points of contact, as this makes flipping the shrimp easier. Grilling Instructions Soak wooden skewers in water for at least 30 minutes before assembling the skewers if you're cooking the shrimp over an open flame. This helps to prevent the tips of the skewers from burning. * Over a MEDIUM-HIGH heat flame, cook the shrimp for 1 to 2 minutes per side, brushing with the reserved marinade as they cook. Be careful not to overcook, and remember they will continue to cook a bit further off the heat. Remove from the grill and plate along with a bowl of cocktail sauce. Garnish with a squeeze of lime juice and sprinkle of cotija cheese. Serve warm. Stovetop Instructions Place a cast iron skillet or grill pan over MEDIUM-HIGH heat. When hot, add the shrimp and cook for 1 to 2 minutes per side, brushing with the reserved marinade as they cook. Plate and serve as directed above. NotesNutrition information was calculated for 1 skewer with 1 tablespoon cocktail sauce.Shrimp Size*Two jumbo shrimp (21 to 25 count) will fit comfortably on a 6-inch skewer. If you’d like to do 3 shrimp per skewer, go with extra large (26 to 30 count) shrimp.If using frozen shrimp, thaw completely in the refrigerator before marinating.NutritionServing: 1skewer | Calories: 126kcal | Carbohydrates: 6g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 28mg | Sodium: 541mg | Potassium: 116mg | Fiber: 1g | Sugar: 2g | Vitamin A: 172IU | Vitamin C: 10mg | Calcium: 41mg | Iron: 0.4mgMore Party Inspiration Smoked Salmon Platter Cheesy Hot Crab Dip French Onion Dip from Scratch Buffalo Chicken Dip The post Shrimp Skewers (Grill or Stovetop) appeared first on Valerie's Kitchen.
This Air Fryer London Broil recipe transforms a less expensive cut of beef into a seriously delicious meal. Top round steak is tenderized and infused with flavor from an easy marinade before it is air fried to tender perfection.
My Eye of Round Roast Beef with Gravy is another recipe that turns an economical cut into something special!
When marinated and cooked properly, a top round steak can be transformed into this tender, flavorful London Broil.
This recipe is a delicious and easy way to serve steak to a crowd on a budget.
Table of contents* Best Method for Cooking London Broil * Ingredient Notes * How to Make Air Fryer London Broil + London Broil Marinade + Air Fry the London Broil * FAQ and Valerie’s Tips * How to Serve London Broil * Best Side Dishes for London Broil * Storing and Reheating Leftover London Broil Best Method for Cooking London BroilBecause of the name, you might think London Broil should be prepared in the oven, specifically under the broiler. But, I have found the air fryer beats this method, hands down!
- When quickly air fried at a high temperature, round steak takes on a beautiful seared exterior with a perfectly cooked center.
- This method makes it easy to monitor so that it cooks to the correct internal temperature – exceptionally important for this cut.
Ingredient Notes Top round steak – A 2 to 2 1/2-inch top round steak will fit perfectly in a basket style air fryer. See more details about this cut in the FAQ section below. * Kosher salt and freshly ground black pepper * London Broil Marinade* – Balsamic vinegar, extra virgin olive oil, less sodium soy sauce, Worcestershire sauce, lemon, Dijon mustard, minced garlic, dried crushed rosemary, dried thyme.
The flavor-packed marinade serves two purposes. The acids in the lemon and vinegar help to tenderize the meat and the combination of powerful ingredients infuses the beef with amazing flavor.
How to Make Air Fryer London BroilThis is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
London Broil Marinade1. Combine the marinade ingredients in a small bowl. 2. Use the sharp, spikey side of a meat mallet to pound both sides of the meat. Go over each side once or twice, leaving rows of marks on each side. 3. Place the beef in a baking dish. Sprinkle salt and pepper evenly over both sides and pour the marinade over the meat. Flip the meat over, then cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight. Flip it once during the marinating time, if you remember. 4. Remove the baking dish from the refrigerator and allow it to rest at room temperature, for 30 to 45 minutes before cooking.
Air Fry the London Broil1. Preheat the air fryer to 400 degrees F for 5 minutes. Carefully add the steak to the air fryer basket. Cook for 8 minutes. 2. Flip the steak over and air fry for an additional 6 to 10 minutes. Transfer the London Broil to a cutting board and allow it to rest for 10 minutes before slicing.
The total cooking time will depend on the weight, thickness, and how cold the steak is when it starts cooking. Remove the London Broil from the air fryer when the internal temperature in the thickest portion has reached 130 degrees F.
FAQ and Valerie’s TipsWhat is London Broil? London Broil is not a cut of meat, it is a method of preparing a lean, thick cut of beef, like a top round steak. The special preparation and high heat cooking method turn a less expensive cut into a great meal. It’s important to follow a special method of preparation for this tough cut to ensure a tender result.
What is the best way to tenderize a London Broil steak? Lightly pounding a top round steak with the sharp, spikey side of a meat mallet will puncture the surface and make it easier for the marinade to begin the process of tenderizing the beef. London Broil should be coated with salt and marinated in a mixture that contains acidic ingredients like vinegar and citrus juice for a minimum of 8 hours and no more than 24 hours for the best result.
How long does it take to cook London Broil in an air fryer? It takes about 7 to 8 minutes per pound to cook to the desired medium-rare doneness. The total cooking time for a 2 pound top round steak London Broil at 400 degrees F will be between 14 to 16 minutes, depending on thickness and how cold it is when it goes in the air fryer.
What is the best temperature for London Broil London Broil should not be cooked beyond medium-rare for a tender result. Remove the steak from the air fryer when the internal temperature has reached 130 degrees F when measured with an instant read meat thermometer and allow it to rest for 10 minutes before slicing. The temperature will continue to rise a bit as it rests. The slices of a perfectly cooked London Broil should be slightly pink around the outer edges with a tender and deeper pink to red center.
How to Serve London BroilThe blue cheese butter and blue cheese horseradish sauce both pictured in this post are excellent ways to accent London Broil. Try one or both! The ingredients are listed in the recipe card at the end of the post.
- Blue Cheese Butter – For both presentation and flavor, top the cooked steak with a simple blue cheese butter. What is more enticing than a seared slab of steak topped with melting butter?
- Blue Cheese Horseradish Sauce – We love the flavor of creamy horseradish with beef but add a little blue cheese and you’ve got a flavor combination that can’t be beat!
Best Side Dishes for London Broil Potatoes – Buttermilk Mashed Potatoes, Broccoli Cheese Mashed Potatoes or Scalloped Potatoes are all great choices. * Rice – Swap potatoes out for rice like my Almond Rice Pilaf or Wild Rice Pilaf with Cranberries and Pecans. * Vegetables – Any simply prepared vegetable, like broccoli, works well. Or try Pesto Green Beans, Roasted Asparagus with Balsamic and Goat Cheese, or Bourbon Glazed Carrots to complete a holiday meal. * Salad – My super easy Butter Lettuce Salad with Grapes and Gorgonzola is my go-to salad recipe for both busy weeknights and special menus. Other gorgeous choices include my Roasted Delicata Squash Salad and Apple Cabbage Salad. * Bread* – A warmed loaf of French bread or Sweet Potato Rolls for a cozy, festive touch. Storing and Reheating Leftover London BroilTransfer cooled leftover London Broil to an airtight container and refrigerate for up to 3 to 4 days.
To reheat, cover slices of London Broil with a damp paper towel and reheat them in the microwave for 20 to 30 second intervals, just until warmed. Leftovers can also be eaten cold straight from the fridge in sandwiches.
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PrintAir Fryer London BroilThis Air Fryer London Broil recipe transforms a less expensive cut of beef into a seriously delicious meal. Top round steak is tenderized and infused with flavor from an easy marinade before it is air fried to tender perfection. Course Main CourseCuisine AmericanPrep Time 5 minutesCook Time 15 minutesMarinating/Resting Time 8 hours 40 minutesTotal Time 9 hoursServings 6Calories 296kcalAuthor Valerie BrunmeierEquipment meat tenderizer * air fryer * meat thermometer Ingredients 2 to 2 ½ pound top round steak (London Broil) 1 ½- to 2-inches thick * ½ teaspoon kosher salt * ½ teaspoon freshly ground black pepper For the Marinade ¼ cup balsamic vinegar * ¼ cup extra virgin olive oil * 2 tablespoons less sodium soy sauce * 1 tablespoon worcestershire sauce * ½ lemon juiced * 1 tablespoon dijon mustard * 2 teaspoons minced garlic * 1 teaspoon dried crushed rosemary if it’s not crushed, crush it a little with fingers before adding * 1 teaspoon dried thyme Blue Cheese Butter (Optional) ¼ cup butter softened * 2 tablespoons crumbled blue cheese * salt and freshly ground black pepper to taste * Fresh minced herbs optional (like parsley, thyme, or basil) For the Blue Cheese Horseradish Sauce (Optional) ¾ cup sour cream * ¼ cup blue cheese crumbles * 2 tablespoons mayonnaise I use olive oil mayo * 2 tablespoons creamed horseradish * 2 tablespoons chopped fresh chives * ¼ teaspoon salt * Freshly ground black pepper to taste Instructions Use the sharp, textured side of a meat mallet to pound both sides of the meat. Go over each side once or twice, leaving rows of marks on each side. * Place the beef in a baking dish. Sprinkle salt and pepper evenly over both sides and press it into the surface of the meat with your hands. * Combine the marinade ingredients in a small bowl and pour it over the meat in the baking dish. Flip the meat to coat both sides. Cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight. Flip it once during the marinating time, if you remember. * Remove the baking dish from the refrigerator and allow it to rest, covered, at room temperature, for 30 to 45 minutes before cooking. * Preheat the air fryer to 400 degrees F for 5 minutes. * Carefully add the steak to the air fryer basket. Cook at 400 degrees F for 8 minutes. Flip the steak over and cook for an additional 6 to 10 minutes. Total time will depend on weight, thickness, and how cold the steak is when it starts cooking. When the internal temperature in the thickest portion has reached 130 degrees F. transfer the London Broil to a cutting board and allow it to rest for 10 minutes. * Slice the London Broil against the grain into ½-inch slices. If desired, top with Blue Cheese Butter and serve with the Blue Cheese Horseradish Sauce on the side. Blue Cheese Butter (Optional) Combine the ingredients in a small bowl. Cover and refrigerate until ready to serve. Then, add as much as desired to the top of the warm steak before serving. Blue Cheese Horseradish Sauce (Optional) Combine the ingredients in a small bowl. Cover and refrigerate until ready to serve. Serve along with the London Broil as a dipping sauce. NotesNutrition information was calculated for steak only and does not include the optional Blue Cheese Butter or Blue Cheese Horseradish Sauce.NutritionCalories: 296kcal | Carbohydrates: 4g | Protein: 36g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 92mg | Sodium: 550mg | Potassium: 641mg | Fiber: 1g | Sugar: 2g | Vitamin A: 14IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 4mgMore Beef Recipes Tender Eye of Round Roast Beef with Gravy Roasted Beef Tenderloin with Port Wine Gravy BBQ Braised Short Ribs Grilled Teriyaki Steak The post Air Fryer London Broil appeared first on Valerie's Kitchen.
These Butter Toffee Cookies are irresistibly soft, chewy and crispy all at the same time. They’re rich, buttery and loaded with crunchy toffee bits. Perfect for Christmas cookie trays but delicious anytime of year! If you love toffee like we love toffee, try my Toffee Chocolate Chip Cookies. Another winner! I’m all about easy cookie ...
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Beef short ribs braised in a thick, rich BBQ sauce in the oven until meltingly tender. Serve these BBQ Braised Short Ribs with carrots and onions over a mound of mashed potatoes for a rustic, soul satisfying meal. You will love the simplicity of this easy short ribs recipe. Once you get it started, you ...
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Pecan Pie Thumbprint Cookies have all the goodness of pecan pie in cookie form. The most perfect buttery shortbread cookie dough is filled with a gooey pecan filling to create these festive cookies. My Jam Thumbprint Cookies and Eggnog Thumbprint Cookies use the same base recipe to create deliciously unique cookies. These easy cookies should ...
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Forget about the bottled stuff, this homemade Cocktail Sauce recipe is so much better than anything you can buy at the store. A short list of easy to stock ingredients creates this zingy condiment in about 5 minutes! My Homemade Tartar Sauce recipe is another easy seafood sauce that rivals store-bought. I recently bought some ...
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This classic Cosmopolitan recipe creates a fresh, bright and slightly tart cocktail with the perfect amount of sweetness. The right type of vodka, high quality orange liqueur, plenty of fresh lime juice and a splash of cranberry juice creates the best cosmo! We also love the Paloma Cocktail, another fun and festive choice! The Cosmopolitan ...
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This onion tart recipe has a custard base that is loaded with caramelized onions, bacon, and fresh herbs. It’s baked in a flaky pie crust until golden brown to create this unique and versatile savory tart. I love to serve this Caramelized Onion Tart with Lemon Parmesan Salad for brunch, lunch or a light dinner. ...
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Tender, caramelized Roasted Delicata Squash is an absolutely delicious side dish that is so easy to make! The beautiful pin-striped skin is edible so there’s no peeling required. This recipe is perfect for the holidays or any fall-inspired menu. Nothing says fall more than a platter full of golden Roasted Delicata Squash. It adds a ...
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This Roasted Cornish Game Hen recipe is an easy way to create a truly impressive meal. Cornish hens are coated with a butter-herb rub and roasted to tender perfection over a bed of carrots, onions and lemon. Serve them drizzled with the flavorful pan juices or make the optional gravy for a fancy alternative to ...
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Fresh herbs accent the buttery flavor of brioche to create this Brioche Stuffing. This unique stuffing is an elegant upgrade for your Thanksgiving menu! This Brioche Stuffing recipe and my Brioche French Toast are my favorite ways to make use of this rich and tender bread. Now that sliced brioche has been making its way ...
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Lemon Parmesan Salad is fresh, crunchy and loaded with flavor! Romaine lettuce is tossed with salty Parmesan cheese, buttery toasted pine nuts, and a tangy lemon vinaigrette. This versatile green salad is easy enough for a busy weeknight and perfect for a special occasion or holiday meal. This yummy Lemon Parmesan Salad has been my ...
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Instant Pot Beef Burgundy with tender chunks of beef, carrots, and mushrooms in a luscious gravy. Pressure cooking creates the best beef bourguignon in a fraction of the time of other methods. Rustic, flavorful and sure to impress! The Instant Pot makes quick work of rendering beef perfectly tender in this recipe, my Instant Pot ...
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This cheesy one pot Tex-Mex Chicken and Rice Skillet is loaded with corn, peppers, and black beans for a hearty, delicious meal. It’s ready in just 30 minutes and cleanup is a breeze! Through the magic of one pot cooking, there’s no need to cook the rice in advance for this easy skillet meal. My ...
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All the flavor you love in cheeseburgers in a large sheet pan pizza! This fun Cheeseburger Pizza is an easy, family-friendly meal. This unique take on pizza is perfect for a game day party or an easy dinner any night of the week. Cheeseburger Pizza is just that, a cheeseburger in pizza form. You won’t ...
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This mahi mahi recipe creates the most tender, flakey white fish with a flavorful pan sauce in about 20 minutes! Mahi Mahi with Lemon Butter Sauce is restaurant quality and surprisingly quick and easy to prepare. If you love mahi mahi, you should also try my Blackened Mahi Mahi – a reader favorite for years! ...
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This Broccoli Cheese Stuffed Chicken Breast is breaded, baked until crispy, and topped with a creamy lemon-herb gravy. A super comforting meal for a chilly night. Serve this broccoli stuffed chicken breast with Sour Cream Mashed Potatoes for a dinner that people of all ages will love! One of the greatest challenges of cooking for ...
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This Pumpkin Cornbread is slightly sweet with a touch of warm spice. A cozy, fall-inspired take on classic cornbread that’s delicious served warm from the oven with cinnamon honey butter. Serve it with a big pot of chili on Halloween night. Or, add it to your Thanksgiving menu and warm up leftovers the next morning ...
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A bowl of this hearty Sausage Tortellini Soup is a satisfying meal in itself. It’s loaded with Italian flavor from cheese tortellini, Italian sausage, and kale in a rich, tomato based broth. Don’t forget the Parmesan! I love to serve this rustic soup with Homemade Cheesy Breadsticks or my super easy Cheater Garlic Bread. This ...
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Tender, slightly caramelized Roasted Sweet Potatoes are a wholesome and versatile side dish. Roast a sheet pan full for an easy, delicious meal. Roasting brings out the best flavor in sweet potatoes and a variety of other vegetables. More delicious choices include my Honey Roasted Carrots and Brussels Sprouts and Lemon and Garlic Roasted Potatoes. ...
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This thick, richly flavored Bolognese sauce is easy to make for a delicious Italian meal at home. A bowl full of hearty Pasta Bolognese is the ultimate comfort food! If you love classic Italian fare, you’ll absolutely love my Baked Rigatoni with Meat Sauce and Baked Eggplant Parmesan. Easy Homemade Pasta Bolognese This easy version ...
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All the flavors of classic stuffed bell peppers in a soup cooked low and slow in your Crock Pot. This Slow Cooker Stuffed Pepper Soup is a hearty, delicious and EASY weeknight meal. If you love stuffed peppers, try my Italian Stuffed Peppers and easy Stuffed Pepper Skillet. This Stuffed Pepper Soup recipe is all ...
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This exceptionally tender and juicy Balsamic Glazed Pork Tenderloin has just the right amount of sweet-tangy flavor. A meal worthy of a special occasion but easy enough to make any night of the week. Serve this delicious oven roasted pork tenderloin with Sour Cream Mashed Potatoes or Maple Glazed Sweet Potatoes for a totally crave-worthy ...
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These easy Ranch Chicken Tacos are drizzled with a delicious cilantro lime ranch taco sauce and loaded with toppings. These fun, flavorful tacos are made on the stove in about 30 minutes! Ranch seasoning is a great shortcut to flavor in this recipe and our favorite Ranch Burgers. These yummy Ranch Chicken Tacos came about ...
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Stock your freezer with a homemade frozen lasagna for an easy meal on a busy day. This Freezer Lasagna is a stress-free way to get a comforting meal on the table with very little effort and easy cleanup. More freezer meals we love like my BBQ Country Style Ribs and Freezer Friendly Beef and Bean ...
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This BBQ Chicken Salad has all the great flavor and crunchy texture of the famous salad from California Pizza Kitchen. This quick and easy no-cook salad is perfect for a busy day and it’s loaded with everything you love about the restaurant version. If you love main dish salads with BIG flavor, you’ll love my ...
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This Baked Salmon in Foil recipe creates extremely moist and tender salmon with a lemony garlic butter sauce. It’s ready in under 30 minutes and cleanup is a breeze! More salmon recipes we love include my Roasted Salmon with Maple Glaze and High Heat Baked Salmon. Baking salmon in foil is the most fool-proof, simple ...
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This Mediterranean Chicken Salad is loaded with cherry tomatoes, cucumber, chickpeas, pepperoncini and a creamy feta dill dressing. It’s fresh, crunchy, and loaded with BIG flavor! More main dish salads we love include my Easy Chicken Cobb Salad and Southwest Chicken Caesar Salad. I love a good high protein salad and this healthy Mediterranean salad ...
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Dinner doesn’t get much easier than this One Pot Spaghetti and Meatballs. Dry spaghetti and frozen meatballs cook in a seasoned marinara sauce in under 30 minutes for a family-friendly Italian meal. Looking for easy dinners for busy days? We love my Philly Cheesesteak Pasta and Skillet Sausage Pasta. This easy Spaghetti and Meatballs recipe ...
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This Smoked Pork Tenderloin recipe turns this lean cut of meat into the most tender, flavorful pork! It’s coated with a slightly sweet and smoky rub, smoked to juicy perfection, and slathered with BBQ sauce. This is one of the easiest things you’ll ever cook in your smoker. Pork tenderloin is a low commitment, exceptionally ...
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Simple ingredients dress up Jiffy Corn Muffin Mix to create this super moist and flavorful Mexican Cornbread. This fast and easy cornbread recipe is a real crowd-pleaser! I’ve made this Mexican Cornbread countless times and each and every time, I’m shocked by just how delicious it is. The simple recipe turns store-bought corn muffin mix ...
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Skip the frozen yogurt shop and make your own Peach Frozen Yogurt at home with just four ingredients! It’s fresh, super creamy and totally delicious. Looking for more cool summer dessert ideas? My Coconut Ice Cream and Cookie Ice Cream Sandwiches are both great choices. I have a thing for frozen yogurt that goes waaaaay ...
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A delicious homemade teriyaki sauce turns ordinary steak into this flavorful Grilled Teriyaki Steak. Serve it with rice and stir-fried vegetables for a quick, wholesome meal. Love teriyaki? Get my Baked Chicken Teriyaki and Easy Teriyaki Salmon on your menu! As summer hits its stride, I’m happy to be sharing another great grilling recipe with ...
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These easy California Club Wraps are loaded with smashed avocado, crispy bacon, tomatoes, lettuce, and rotisserie chicken with a delicious dressing. You’ll love this West coast twist on the classic club sandwich. Looking for more warm weather recipes utilizing rotisserie chicken? Try my Napa Almond Chicken Salad Sandwiches (just like Panera’s) or Southwest Chicken Caesar ...
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