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Peppermint Bark

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Make homemade Peppermint Bark with just three ingredient in less then an hours time. This easy Peppermint Bark recipe makes for a delicious holiday gift to give to neighbors, friends, and teachers.

Close up of chopped Peppermint Bark on white paper.

Aah, if their is one holiday treat I love the most it’s Peppermint Bark. I always have to have some during the month of December. I first learned of this magical treat well over a decade ago and would indulge in the uber expensive store bought Williams Sonoma Peppermint Bark. Then I realized that I could probably make chocolate peppermint bark at home. I did a lot of testing and over the years I’ve perfected my peppermint bark recipe.

Pro Tip: It’s all about the quality of your chocolate which will give you that copycat flavor of the rich and decadent Williams Sonoma Peppermint Bark.

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Why This Recipe Works

Simplicity: A three-ingredient recipe is likely to be simple and easy to follow. This simplicity can make the preparation process straightforward, making it accessible to a wide range of home cooks. The fewer ingredients involved, the less chance there is for error or confusion during the cooking or baking process.

Balanced Flavors: A successful peppermint bark recipe requires a balance of flavors. The combination of chocolate, peppermint, and a base (like crushed candy canes or peppermint extract) should work harmoniously to create a well-rounded and delicious treat. The limited number of ingredients suggests that each component plays a crucial role in achieving this balance without overwhelming the palate.

Texture Contrast: Peppermint bark is often appreciated for its contrasting textures—smooth chocolate, crunchy peppermint, and sometimes a layer of white chocolate. The three-ingredient approach likely ensures that each ingredient contributes to the overall texture profile. For example, melted chocolate provides a creamy base, crushed peppermint candies add crunch, and the third ingredient may contribute additional texture or flavor complexity.

Ingredients

Ingredients on counter; white chocolate melts, dark chocolate melts, crushed peppermint.

How to Make Peppermint Bark

First, line a 9.5″ x 7″ toaster oven pan tray with parchment paper, and set to the side.

Two photos; left of a hand pouring chocolate on parchment paper, right of a hand smoothing melted chocolate with a spoon.

In a microwave safe bowl place the bag of dark chocolate melting wafers in the bowl. Microwave at half power or defrost setting for 30 seconds. Stir thoroughly, and repeat using 15 second intervals until melted. Once the chocolate is melted carefully pour and smooth it out on the parchment paper. Place in the refrigerator for 20 minutes.

Prior to pulling the dark chocolate out of the refrigerator, begin melting the white chocolate. Follow the same exact steps you did for the dark chocolate.

Top view of a hardened chocolate in a baking tray with melted white chocolate and chopped peppermint.

PRO TIP – You want the dark chocolate to be solid and not soft before pouring the white chocolate. It should look like the photo above.

Two photos: Left: melted white chocolate pouring out of a bowl, right hand smoothing white chocolate over dark chocolate.

Pull the baking tray of hardened dark chocolate out of the freezer. Pour the melted white chocolate on to the dark chocolate. Smooth the white chocolate over top using the back of a spoon.

Top view of a baking tray with melted white chocolate and chopped peppermint.

Once smooth, sprinkle the crushed peppermint all over the melted white chocolate. Place the chocolate back in the refrigerator for 20 more minutes or until hard and no longer soft/melted.

Remove from the refrigerator and begin to break the chocolate into bite-size pieces. Enjoy immediately or place in an air tight container or in a sealed Ziploc bag. Refrigerate for up to 2 weeks.

FAQs

Chopped pieces of Peppermint Bark on white parchment paper.

Here are all the frequently asked questions readers have asked when making my homemade peppermint bark.

Does peppermint bark go bad?

Yes, peppermint bark will go bad if not stored properly and/or consumed within a few weeks. It’s very important that you store the peppermint bark in an airtight container in the refrigerator for up to 2 weeks.

Can you freeze peppermint bark?

Yes, can freeze peppermint bark. Make sure you wrap it tightly in plastic wrap then store it in an airtight container. Make sure you thaw the bark in the refrigerator to avoid condensation on the chocolate.

How long does peppermint bark last in the freezer?

As long as the peppermint bark is stored properly it should keep several months in the freezer.

How many calories are in peppermint bark?

According to my calculations a one ounce piece of peppermint bark has about 183 calories. This is a rough estimate and could vary depending on the type of ingredients you use.

Tips & Tricks

Here are a few of my favorite tips and tricks I’ve learned when making this recipe for peppermint bark.

  • Melting Wafers – I have found the the Ghiradelli brand melting wafers yield the absolute best flavor and creamy consistency of peppermint bark you find at the high end stores like Williams Sonoma. This chocolate is expensive, but well worth the end results.
  • White Chocolate – If you cannot find the Ghiradelli brand and opt to go with other white chocolate melts you may need to add shortening or butter to the mix prior to melting. I add two tablespoons of unsalted butter to my white chocolate to help it smooth out better. Remember to microwave in 20 second intervals on half prior until melted. You do not want to over cook your white chocolate. It will be very difficult to work with if it is scorched.
  • Peppermint – I like to buy pre-chopped peppermint. However, you can easily chop your own peppermint by unwrapping 24 candy canes, placing them in a Ziploc baggy (sealed). Using a kitchen mallet or can begin to crush the candy canes until desired consistency.
  • Chocolate Combinations – You can use a combination of milk chocolate / dark chocolate and/or white chocolate for your Peppermint Bark. I love the layered flavors of dark and white chocolate and tend to always stick with this ratio.
  • Storage – Store the Peppermint Bark in a air tight container or Ziploc bag in the refrigerator for up to 2 weeks.

Peppermint Recipes

Top view of chopped Peppermint Bark in pieces on white parchment paper.

If you love peppermint you’ll love these other Peppermint Recipes.

If you make this peppermint bark recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Top view of chopped pieces of peppermint bark on white parchment.

Peppermint Bark

Make homemade Peppermint Bark with just three ingredient in less then an hours time. This easy Peppermint Bark recipe makes for a delicious holiday gift to give to neighbors, friends, and teachers.
5 from 1 vote
Print Pin Save Rate
Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 2 minutes
Chill Time: 40 minutes
Total Time: 52 minutes
Servings: 20
Calories: 183kcal
Author: Katie

Equipment

  • 9.5" x 7" Toaster Baking Sheet
  • Parchment Paper
  • Refrigerator
  • Silicone Spatula

Ingredients

  • 10 ounces Dark Chocolate Melting Wafers
  • 10 ounces White Vanilla Flavored Melting Wafers
  • ½ cup Crushed Peppermint

Instructions

  • Line a 9.5" x 7" toaster baking sheet with parchment paper, and set to the side.
  • In a microwave safe bowl place the bag of dark chocolate melting wafers in the bowl. Microwave at half power or defrost setting for 30 seconds. Stir thoroughly, and repeat using 15 second intervals until melted. Once the chocolate is melted carefully pour and smooth it out on the parchment paper. Place in the refrigerator for 20 minutes.
  • Prior to pulling the dark chocolate out of the refrigerator, begin melting the white chocolate. Follow the same exact steps you did for the dark chocolate.
  • Pull the baking tray of hardened dark chocolate out of the freezer. Pour the melted white chocolate on to the dark chocolate. Smooth the white chocolate over top using the back of a spoon. Once smooth, sprinkle the crushed peppermint all over the melted white chocolate.
  • Place the chocolate back in the refrigerator for 20 more minutes or until hard and no longer soft/melted.
  • Remove from the refrigerator and begin to break the chocolate into bite-size pieces. Enjoy immediately or place in an air tight container or in a sealed Ziploc bag. Refrigerate for up to 2 weeks.

Notes

  • Melting Wafers – I have found the the Ghiradelli brand melting wafers yield the absolute best flavor and creamy consistency of peppermint bark you find at the high end stores like Williams Sonoma. This chocolate is expensive, but well worth the end results.
  • White Chocolate – If you cannot find the Ghiradelli brand and opt to go with other white chocolate melts you may need to add shortening or butter to the mix prior to melting. I add two tablespoons of unsalted butter to my white chocolate to help it smooth out better. Remember to microwave in 20 second intervals on half prior until melted. You do not want to over cook your white chocolate. It will be very difficult to work with if it is scorched.
  • Peppermint – I like to buy pre-chopped peppermint. However, you can easily chop your own peppermint by unwrapping 24 candy canes, placing them in a Ziploc baggy (sealed). Using a kitchen mallet or can begin to crush the candy canes until desired consistency.
  • Chocolate Combinations – You can use a combination of milk chocolate / dark chocolate and/or white chocolate for your Peppermint Bark. I love the layered flavors of dark and white chocolate and tend to always stick with this ratio.
  • Storage – Store the Peppermint Bark in a air tight container or Ziploc bag in the refrigerator for up to 2 weeks.
  • Recipe Yield – This recipe yields 20 ounces of chocolate. Peppermint Bark calorie calculations based on a one ounce serving.

Nutrition

Serving: 1ounce | Calories: 183kcal | Carbohydrates: 19g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 17mg | Potassium: 41mg | Fiber: 1g | Sugar: 16g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Dark Chocolate Truffles

by 9 Comments

Rich decadent Dark Chocolate Truffles seem like they would be difficult to make. In fact, these ganache based chocolate treats are just the opposite. Naturally, gluten free and made up of only 4 ingredients. The rich filling comes together in minutes. The hardest part of the recipe is waiting for the mixture to chill so you can roll them into balls.

Top view of heart shaped plate filled with 8 truffles sitting on a red and white stripped cloth.

Years ago, I learned how to make Dark Chocolate Truffles. This was after I received a box of homemade truffles from my cousin. I was amazed that he took the time to make truffles from scratch. I mean, who does this? Now, granted this was 10+ years ago when I was really diving head first into cooking from scratch! So I learned how to do it and have been making them ever since.

After I mastered the chocolate truffle, I mastered making Oreo Truffles and peanut butter truffles! Truffles are great to make and give as gifts whether it’s for a birthday, Valentine’s Day or Christmas!

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Why this Recipe Works

Simplicity and Balance – A limited number of ingredients often means a simpler and more balanced flavor profile. Dark chocolate truffles typically require chocolate, cream, and possibly a sweetener and flavoring. The simplicity allows the rich, intense flavor of the dark chocolate to shine without being overwhelmed by other ingredients.

Quality Ingredients – Success often hinges on the quality of the ingredients used. High-quality dark chocolate with a good cocoa content contributes to a rich and indulgent taste. Similarly, using fresh and high-fat cream enhances the texture and mouthfeel of the truffles. If your ingredients are of high quality, it’s more likely that your truffles will turn out well.

Proper Technique – Even with a simple recipe, the technique is crucial. For dark chocolate truffles, factors such as properly melting the chocolate, achieving the right consistency when combining it with cream, and allowing the mixture to set at the correct temperature are key. Ensuring that you follow the steps precisely can lead to a smooth and velvety texture in your truffles.

Ingredients

Ingredients on marble countertop: heavy cream, cocoa powder, grated dark chocolate, and salt.

Dark Chocolate Truffles do not take a lot of ingredients to make. You really just need two basic ingredients for truffles; heavy cream and the best 100% pure chocolate you can get your hands on.

  • Heavy Cream – This is the key to creamy chocolate ganache.
  • Dark Chocolate – I have used both 100% dark chocolate which has no sweetener to it at all. OR I go the easier route and use the shaved chocolate above that only contains 57% cacao.
  • Salt – I love to put a pinch of salt in my truffles to balance the richness.
  • Cocoa Powder – A little cocoa powder goes along way and will help keep the truffle from sticking.

How to make Truffles

Three photo process of making chocolate ganache on the stovetop.

Warm the heavy cream in a sauce pan over medium heat. Pour in the shaved/chopped chocolate. Make sure to constantly stir. Do not let the chocolate come to a boil. You simply want to melt the chocolate. As soon as the chocolate pieces are melted remove the pan from the stove.

Top view of a bowl of hardend chocolate ganache, wrappers, cookie scoop, and cocoa powder.

Pour the melted chocolate (ganache) in a small bowl. Cool the chocolate in the refrigerator for 1 hour. Remove from the refrigerator and let sit out for 15 minutes.

Three photos of the process of rolling and coated a chocolate truffle.

Pour cocoa powder in a small shallow dish.Use a small cookie scoop — scoop out ganache.

Use the palms of your hands to shape into small balls (about half the size of a golf ball).

Once the ball is formed place the ganache ball in the cocoa powder. Roll each truffle individually in the cocoa powder; rolling to coat the entire truffle. Return the coated truffles to a parchment lined baking sheet. Continue with the remaining truffles. Once all the truffles have been coated with cocoa powder place each individual truffle in a mini cupcake wrapper. Refrigerate until ready to serve.

Recipe FAQs

White heart shaped plate filled with 8 chocolate truffles.
What is the difference between a truffle and a chocolate?

Chocolate is traditionally kept in it’s bar shaped form. Where truffles tend to have an outer shell and made of ganache; chocolate that has been mixed in with heavy cream, and typically have a coating to them. The coating can be in the form of cocoa powder (like my recipe) or a hard shell of chocolate like dark, milk or white. Truffles are also chocolate, just in a richer more decadent form.

How long do chocolate truffles last?

Truffles are best served at room temperature; however, to keep their longevity it’s best to refrigerate the chocolate truffles in an airtight container. They will remain fresh in the refrigerator for up to 2 weeks.

Chocolate Truffle Toppings

The sky is the limit when it comes to chocolate truffle toppings. Here are a few of my favorites.
– Nuts – Finely chopped pecans, walnuts, cashews, peanuts, or even macadamia nuts work great.
– Sprinkles – For a fun festive twist you can roll the truffles in sprinkles. For a Birthday you can use multi-color, Valentine’s Day pink, white, and red sprinkles, and Christmas, red, white and green sprinkles.
– Cocoa Powder – The traditional way to make a truffle is to roll it in cocoa powder.
– Candy Canes – During the holiday I love to roll my truffles in crushed candy canes.
– Chocolate – Yes, you can dip the truffle into milk, dark, or white chocolate to create a hard shell. This is similar to how LINDT, Godiva, and Ghiradelli truffles are like.

What is 100% Chocolate?

100% Chocolate is unsweetened chocolate usually found as a chocolate bar or bakers bar with 0% sugar and 100% cacao. Because it’s made from the whole, ground bean, it naturally contains both cocoa solids and fat (it’s about 55% cocoa butter).

What type of chocolate is best for making truffles?

High-quality dark chocolate with a cocoa content of at least 70% is recommended for a rich and intense flavor. Choose a chocolate you enjoy eating on its own.

Why is my chocolate mixture grainy or lumpy?

This could be due to overheating the chocolate or introducing moisture. Ensure you melt the chocolate gently and avoid getting any water into the chocolate during the melting process.

Can I use milk or white chocolate instead of dark chocolate?

While dark chocolate is traditional for truffles, you can experiment with milk or white chocolate. Keep in mind that the sweetness and texture may vary, so adjust other ingredients accordingly.

Tips and Tricks

Female hand holding a cocoa powder dusted chocolate truffle.

Here are a few of my favorite tips and tricks I’ve found helpful when making cocoa truffles.

  • Best Chocolate for Truffles – Make sure you use 100% pure chocolate. Chocolate chips, baking chips, and other varieties will give you a much different outcome. As those varieties contain sugar. 100% pure chocolate contains zero sugar which is also known as unsweetened chocolate.
  • Small Pieces – Make sure you use either shaved chocolate (you can buy it pre-shaved which I love because it cuts down the time to prepare). Or chop into very fine small pieces. This will help the chocolate melt.
  • Sticky – If the truffles are too sticky you can use gloves. Or scoop with a small cookie scoop on to a parchment line tray, refrigerate for an additional 30 minutes to 1 hour. This will help firm each individual truffle and then you can hand roll each truffle without them being too sticky.
  • Creamier – If you want an even creamier chocolate truffle use my recipe and add 2 tablespoons of butter to the cream and chocolate.

Chocolate Gifts

White plate filled with 7 cocoa dusted chocolate truffles with roses in background.

If you want to impress your friends and family you’ll love a few of my favorite DIY Chocolate Gifts you can pair with my homemade truffle recipe.

If you make this easy chocolate truffles recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

White plate filled with 6 chocolate truffles in white liners.

Dark Chocolate Truffles

Rich decadent Dark Chocolate Truffles seem like they would be difficult to make. In fact, these ganache based chocolate treats are just the opposite. Naturally, gluten free and made up of only 4 ingredients. The rich filling comes together in minutes. The hardest part of the recipe is waiting for the mixture to chill so you can roll them into balls.
5 from 1 vote
Print Pin Save Rate
Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 20 minutes
Cook Time: 10 minutes
Resting Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 16
Calories: 125kcal
Author: Katie

Equipment

  • Stove Top
  • Mini Cupcake Wrappers
  • Measuring Cups
  • Measuring Spoons

Ingredients

  • ¼ cup Heavy Whipping Cream
  • 10 ounces Dark chocolate chopped or shaved
  • ¼ teaspoon Kosher Salt
  • ½ cup Cocoa powder

Instructions

  • Warm the heavy cream in a sauce pan over medium heat. Pour in the shaved/chopped chocolate. Make sure to constantly stir. Do not let the chocolate come to a boil. You simply want to melt the chocolate. As soon as the chocolate pieces are melted remove the pan from the stove.
  • Pour the melted chocolate (ganache) in a small bowl. Cool the chocolate in the refrigerator for 1 hour.
  • Remove from the refrigerator and let sit out for 15 minutes.
  • Pour cocoa powder in a small shallow dish.
  • Use a small cookie scoop — scoop out ganache. Use the palms of your hands to shape into small balls (about half the size of a golf ball).
  • Once the ball is formed place the ganache ball in the cocoa powder. Roll each truffle individually in the cocoa powder; rolling to coat the entire truffle. Return the coated truffles to a parchment lined baking sheet. Continue with the remaining truffles. Once all the truffles have been coated with cocoa powder place each individual truffle in a mini cupcake wrapper. Refrigerate until ready to serve.

Video

Notes

  • Best Chocolate for Truffles – Make sure you use 100% pure chocolate. Chocolate chips, baking chips, and other varieties will not work for this recipe.
  • Small Pieces – Make sure you use either shaved chocolate (you can buy it pre-shaved which I love because it cuts down the time to prepare). Or chop into very fine small pieces. This will help the chocolate melt.
  • Sticky – If the truffles are too sticky you can use gloves. Or scoop with a small cookie scoop on to a parchment line tray, refrigerate for an additional 30 minutes to 1 hour. This will help firm each individual truffle and then you can hand roll each truffle without them being too sticky.
  • Creamier – If you want an even creamier chocolate truffle use my recipe and add 2 tablespoons of butter to the cream and chocolate.

Nutrition

Serving: 0.2oz | Calories: 125kcal | Carbohydrates: 10g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 42mg | Potassium: 170mg | Fiber: 3g | Sugar: 4g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Grinch Pancakes

by 6 Comments

Create your very own Grinch Pancakes at home with green buttermilk pancake batter, cream cheese frosting, green whipped cream and heart sprinkles!

plated green pancakes topped with white frosting, green whipped cream, and red sprinkles and title text.

“ You’re a mean one, Mr. Grinch!” Another week and another song lyric mentioned at a start of a post! Sorry I can’t help it!

Back in 2018, my four-year-old son developed a strong craving for Grinch pancakes, inspired by incessant IHOP commercials. To indulge his excitement, we treated him to a surprise breakfast at IHOP. Upon tasting their Grinch pancakes, I was inspired to recreate them at home, aiming for an even better version. Leveraging my buttermilk pancake recipe as a base, I decided to craft my own delightful Grinch pancakes experience.

This has become a new Christmas family tradition that my kids request year after year. Make it extra special and turn the Grinch on for them to watch while they enjoy their green pancakes.

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Why this Recipe Works

Kid-Friendly Appeal – The Grinch Pancakes recipe caters to the whimsical and playful preferences of children. The vibrant green color and the iconic Grinch face make breakfast a delightful and entertaining experience for kids, encouraging them to enjoy the meal.

Customizable and Creative – The recipe provides ample room for creativity and personalization. From shaping the Grinch’s facial features to choosing fun toppings, families can engage in the cooking process together, fostering a sense of joy and togetherness in the kitchen.

Homemade Goodness – By using a buttermilk pancake base, the recipe ensures a homemade touch and superior taste compared to store-bought alternatives. This approach allows for better control over ingredients, ensuring a delicious and wholesome breakfast that surpasses the commercial Grinch pancakes that initially inspired the recipe.

Ingredients

Adam's Extract green Food Coloring bottle closeup.
  • Dry Goods – All purpose flour makes the perfect base for this recipe. You will also need baking powder and baking soda.
  • Dairy – You need a mix of buttermilk, butter, heavy cream, milk, and cream cheese for this recipe.
  • Egg – 1 egg is all you need for the batter.
  • Vanilla Extract – Pure clean vanilla extract that has no tinted color works best for the frosting.
  • Sugar – Gather up both granulated sugar and powder sugar.
  • Food Dye – You will need green food dye to get the perfect Grinch green.
  • Sprinkles – Heart sprinkles complete these pancakes. Just think you can use the rest of them at Valentine’s Day!

Directions

Top view of green pancakes with white icing, green whipped cream, and red heart sprinkles.

How to Make Pancakes

First, In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Then add in the buttermilk, milk, eggs, and melted butter. Mix this batter for 30 seconds until all ingredients are blended.

Spray cooking spray on a griddle or frying pan. Heat at medium heat. Using a small ladle or ice cream scoop (using about ¼ cup batter for each pancake (or less if you want silver dollar pancakes)), pour the batter onto the griddle.

Let the pancakes cook until you begin to start to see bubbles form on the top of the batter (about 1-2 minutes). Then flip, and cook an additional 30 seconds to 1 minute. Remove from griddle and repeat until all the batter is used.

How to Make Cream Cheese Frosting

Next make the cream cheese frosting. When I first tasted the pancakes while dining at IHOP, they seemed to have a canned “cream cheese” glaze taste to them. You can get a can of cream cheese frosting from the grocery store or you can make your own.

If you make your own (which is what I prefer) mix together using a hand mixer or stand mixer the softened cream cheese, powdered sugar, vanilla extract and water. Mix until smooth. If the frosting is too thick you can mix in additional water until your desired consistency. Then, set the bowl to the side.

How to Make Whipped Cream

For the whipped cream. You can go the easy route and take green food coloring and color some CoolWhip. Or you can go the extra step and make fresh homemade green whipped cream. Using a stand mixer, mix in the heavy cream, powdered sugar, and green food coloring.

Once the whipped cream is done you’ll then place into a piping bag to give that professional polished look.

How to Assemble Grinch Pancakes

To assemble the pancakes, stack pancakes then drizzle on the cream cheese frosting. Top pancake with green whipped cream. Add heart shaped sprinkles on top. Repeat until all the pancakes are done and enjoy.

FAQs

stack of grinch pancakes on white decorative plate next to fork in front of white tree table decor.
What do the Grinch pancakes taste like?

In case your wondering what the Grinch pancakes taste like they are light fluffy buttermilk pancakes died green. On top, they have a cream cheese frosting that is sweet and

Does IHOP still have Grinch pancakes?

Sadly, IHOP does not serve the Grinch pancakes any more! The Grinch pancakes were a limited time menu item for the 2018 Christmas season.

Can I use a pancake mix for Grinch Pancakes, or do I need to make the batter from scratch?

While you can use a pancake mix, making the batter from scratch allows for better customization and flavor.

How do I achieve the vibrant green color in the Grinch Pancakes?

Use food coloring to tint the pancake batter green. Gel food coloring often works best for achieving a bright and consistent color.

Can I make Grinch Pancakes ahead of time and reheat them?

Yes, you can make the pancakes ahead and reheat them in a toaster or oven. However, for the best taste and texture, it’s recommended to serve them fresh.

What toppings go well with Grinch Pancakes?

I like to stick with the cream cheese frosting and green whipped cream with heart shaped sprinkles. However, other toppings you could include could be strawberries shaped as hearts, and a dusting of powdered sugar on top. Feel free to get creative with your favorite toppings!

Can I make Grinch Pancakes without food coloring?

Yes, but the green color adds to the festive theme. You can explore natural options like spinach puree or matcha powder for coloring.

How thick should I pour the pancake batter for the Grinch face?

Aim for a medium thickness, so the pancake cooks evenly. You can use a ladle or measuring cup for consistent portion sizes.

Recipe Tips and Tricks

green pancakes with white icing, green whipped cream, and red heart sprinkles on white decorative plate.

Here are a few of my tips and tricks I find helpful when making Christmas pancakes.

  • Use a non-stick griddle or pan – Ensure your cooking surface is well-greased or non-stick to prevent the pancakes from sticking and to achieve a uniform golden brown color.
  • Let the griddle heat up properly – Allow the griddle to reach the right temperature before pouring the batter. This ensures that the pancakes cook evenly and have a nice texture.
  • Quantity – 1 batch of pancakes makes enough for my family of 4 (2 adults and 2 children) for breakfast.
  • Scoop – Use a cookie or ice cream scoop to help evenly divide batter and pour onto griddle.
  • Substitution – A reader named Sam was able to succesffully make this recipe gluten free. Here is what he had to say; “To make these gluten free I just substituted the flour with a Gluten free all purpose flour. Bob’s Mill or Crusteaz brand. They are nice and fluffy.”
  • Create a template for the Grinch face – Switch it up… use a squeeze bottle or a plastic bag with a small corner cut off to create an outline for the Grinch’s face on the griddle. Fill in the outline with the green pancake batter.
  • Heart Sprinkles – Back when I first made this recipe it was difficult to find just heart shaped sprinkles. Now they are more readily available on places like Amazon.

Christmas Breakfast Ideas

Elevate your Christmas morning with a festive feast of delectable breakfast ideas, bringing warmth and joy to the holiday season.

If you are looking for a fun holiday tradition host a Grinch themed breakfast for your kids (or family and friends) this holiday season. I hope everyone enjoys the holiday season, and maybe add a new tradition to your month of festivities!

If you make my Grinch Pancake recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Stack of green pancakes with vanilla cream and green whipped cream and heart sprinkles.

Grinch Pancakes

Create your very own Grinch Pancakes at home with green buttermilk pancake batter, cream cheese frosting, green whipped cream and heart sprinkles!
5 from 5 votes
Print Pin Save Rate
Course: Breakfast
Cuisine: American
Diet: Low Salt
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 10
Calories: 314kcal
Author: Katie

Equipment

Ingredients

Pancakes:

  • 1 cup All-purpose flour
  • 1 tablespoon White Sugar
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 1 cup Buttermilk
  • 3 tablespoon Milk
  • 1 Egg
  • 2 tablespoons Butter melted and slightly cooled
  • 1 teaspoon Green Food Coloring

For the cream cheese frosting:

  • 8 ounces Cream Cheese softened
  • ½ cup Powdered Sugar
  • 1 teaspoon Clean Vanilla Extract
  • 3 tablespoons Water

For the green whipped cream:

  • 1 cup Heavy Whipping Cream
  • ¾ cups Powdered Sugar
  • 1 teaspoon Adams Extract Green Food Coloring

Instructions

For the Pancakes:

  • In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Then add in the buttermilk, milk, eggs, melted butter, and food coloring. Mix for 30 seconds until all ingredients are blended.
  • Spray cooking spray on a griddle or frying pan. Heat at medium heat. Using a small ladle or ice cream scoop (using about ¼ cup batter for each pancake (or less if you want silver dollar pancakes)), pour the batter onto the griddle.
  • Let the pancakes cook until you begin to start to see bubbles form on the top of the batter (about 1-2 minutes). Then flip, and cook an additional 30 seconds to 1 minute. Remove from griddle and repeat until all the batter is used.

For the Cream Cheese Frosting:

  • Mix together using a hand mixer or stand mixer the softened cream cheese, powdered sugar, vanilla extract and water (start with 2 tablespoons and add additional water as needed to thin frosting). Mix until smooth, and set to the side.

For the Green Whipped Cream:

  • Using a hand mixer or stand mixer fitted with whisk attachment, mix the heavy cream, powder sugar, and green food coloring until stiff peaks form (about 3-5 minutes on medium high speed). Place in a piping bag fitted with a star (no. 1) tip.
  • To assemble the pancakes, stack pancakes then drizzle on the cream cheese frosting. Top pancake with green whipped cream. Add heart shaped sprinkles on top. Repeat until all the pancakes are done and enjoy.

Notes

  • Quantity – 1 batch of pancakes makes enough for my family of 4 (2 adults and 2 children) for breakfast.
  • Scoop – Use a cookie or ice cream scoop to help evenly divide batter and pour onto griddle.
  • Substitution – A reader named Sam was able to succesffully make this recipe gluten free. Here is what he had to say; “To make these gluten free I just substituted the flour with a Gluten free all purpose flour. Bob’s Mill or Crusteaz brand. They are nice and fluffy.”

Nutrition

Serving: 1pancake | Calories: 314kcal | Carbohydrates: 29g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 83mg | Sodium: 249mg | Potassium: 147mg | Fiber: 1g | Sugar: 18g | Vitamin A: 795IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

Puff Pastry Apple Turnovers

by 20 Comments

Puff pastry apple turnovers with pear are made with one fresh apple and pear and tossed with brown sugar, cinnamon, and my secret ingredient almond extract. They are wrapped in thawed store-bought puff pastry and baked until golden brown. This easy breakfast or after dinner dessert comes together in about 45 minutes time.

Top view of a white plate filled with apple turnovers and a mesh sifter filled with powder sugar.

Fruit filled Apple Turnovers are easy to make at home with just a few simple ingredients. Making your own turnovers is actually easier than you may think. The best part is that not only do they taste delicious freshly baked out of the oven, but your home smells amazing, too. I love making the apple pear combo, but I also love switching it up and making other fruit filled fillings (see the tips & tricks section below to find out other delicious fruit combos).

Growing up my mom would make apple turnovers as a treat. Never for breakfast, but as a dessert. We probably had them at least once a month or at least that is what my childhood memory believes to be. I know my mom won’t like me outing her, but it was always from a box. Not that there is anything wrong with the frozen turnovers. I also never realized I could make them from scratch. I’m biased but the homemade turnover version is just a smidge better.

As an adult, my family and I will indulge on Apple Pear Turnovers as a breakfast treat. My family loves turnovers, and they know they are always in for a “breakfast treat” as my kids call it. Going back to how I ate these as a kid. I think my husband might look at me funny if I served him a turnover for dessert. But maybe if I gave it a nice scoop of vanilla ice cream on top he might be in.

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Why this Recipe Works

Flavorful Combination: Combining apples and pears in your turnovers adds a delightful complexity of flavors. Apples provide a sweet and slightly tart taste, while pears contribute a juicy and mellow sweetness. The combination creates a well-balanced filling that appeals to a wide range of taste preferences.

Texture Contrast: Puff pastry is known for its flaky and buttery layers, and when filled with a mixture of apples and pears, you introduce a pleasing contrast in textures. The soft, tender fruit filling pairs wonderfully with the crisp and airy layers of puff pastry, creating a satisfying mouthfeel.

Seasonal Variety: Using a combination of apples and pears allows you to take advantage of seasonal produce. Depending on the time of year, you can choose different apple and pear varieties that are at their peak, ensuring the freshest and most flavorful turnovers. This not only enhances the taste but also makes your dessert a reflection of the seasons.

Apple Turnover Ingredients

Ingredients; puff pastry, apple, pear, almond extract, brown sugar, cinnamon, nutmeg, and flour.
  • Puff Pastry – I use an entire box of frozen ready-to-bake puff pastry sheets. This will yield 8 turnovers.
  • Fruit – I like the combination of apple pear. I like to take the time out to peel each fruit and dice into bite-size pieces.
  • Spices – A combination of sugar, cinnamon, nutmeg, salt, and flour or cornstarch is used. Plus the additional flavoring of almond extract.

Directions

First, Preheat oven to 350 degrees Fahrenheit.

Glass bowl with chopped apple and pears mixed with cinnamon and sugar.

In a bowl, combine diced apple, pear, brown sugar, cinnamon, nutmeg, almond extract, salt, and flour. Mix well until incorporated.

Roll out one piece of puff pastry on to a greased aluminum foil or parchment lined baking sheet. Using a bench knife (or sharp pairing knife) cut the puff pastry at a diagonal (you’ll have 2 large triangles). Then cut it again so you’ll have 4 triangles.

Two Ways to Fold Puff Pastry for Turnovers

Three photosof folding puff pastry for turnovers with filling.

Add ¼ cup filling to one triangle making sure that their is very little liquid in the apple mixture transferred to the puff pastry. Carefully fold the triangle over, seal the edge with water, then press the tines of the fork to close the dough. Repeat until all the turnovers are created.

Three photos of showing an alternative way to fill a puff pastry trinagle with filling.

OR you can fold the one side over before filling and press closed with fork tines. Then, carefully hold the puff pastry shell and fill with filling. Place back on the mat and seal shut by spreading a little water on the edge and using the tines of a fork to crimp edges.

Silicone brush brushing cinnamon sugar mixture on top of raw puff pastry triangle.

Use the remaining liquids from the apple pear mixture and brush on top of the puff pastry pockets. Make a small slit on the top of each of the turnovers, so the heat can escape while baking.

Two baking trays lined with foil with four baked turnovers on each.

Bake at 350 degrees for 30 minutes or until golden brown. Sprinkle with powder sugar and enjoy immediately.

FAQS

Close up of two triangle turnovers on a white plate.

Here are some of my most frequently asked questions when making puff pastry apple turnovers.

What pastry is apple turnover made from?

Puff Pastry

Apple turnovers are made by filling fresh apple filling into puff pastry dough, sealing it and baking it in the oven until golden and flaky.

How do you keep apple turnovers from getting soggy?

The best way to keep apple turnovers from getting soggy is to mix in a little cornstarch or flour into the apple mixture. This will help the water that is released from the apples to thicken as it cooks.

What is egg wash for pastry?

An egg wash is either a whole egg (yolk and white) or just a yolk or just the egg white that is beaten until frothy and then brushed on top of the raw puff pastry. This will help give the puff pastry the golden brown shine that you see at bakeries or in pictures.

How many calories are in a apple turnover?

Depending on the ingredients used the calories may vary but for the most part there are around 400 calories per turnover.

Tips & Tricks

Top view of two turnovers on a white plate with a baking tray filled with other turnovers next to it.

Here are a few of my favorite tips and tricks when making apple pear turnovers.

  • Fruit – You can use just about any type of fresh fruit in the filling. Harder fruits that come from trees typically pair best with cinnamon. Whereas berries like strawberries, raspberries, and blueberries I would omit the cinnamon seasoning.
  • Extract – You can use either vanilla or almond extract depending on the fruit you are using in the filling.
  • Thawing Puff Pastry – Make sure you plan time to thaw your puff pastry. Either the night before in the refrigerator, on the counter the same day (takes about an hour), or on defrost mode in the microwave.
  • Thickening Agent – I prefer to use cornstarch to thicken the fruit juice but you can also use flour. If you use flour you will need a pinch of salt mixed in to cut the “flour” taste.
  • Storing Leftovers – Store any leftovers in the refrigerator in a sealed container for up to 3 days.
  • Reheat Leftovers – Simply place the cooked turnover on a parchment lined baking sheet in the oven at 300 degrees for 5-10 minutes until warmed through (but not burnt).

Apple and Pear Recipes

Two powder sugar dusted turnovers on a white plate with a tray of baked turnovers in the background.

If you love apple and/or pear you will love these other apple pear recipes.

If you make my apple turnovers recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Two triangel turnovers on a white plate with a powder sugar sifter resting next to it.

Puff Pastry Apple Turnovers

Puff pastry apple turnovers are made with one fresh apple and pear and tossed with brown sugar, cinnamon, and my secret ingredient almond extract. They are wrapped in thawed store-bought puff pastry and baked until golden brown. This easy breakfast or after dinner dessert comes together in about 45 minutes time.
5 from 1 vote
Print Pin Save Rate
Course: Breakfast
Cuisine: American
Diet: Low Salt
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Calories: 404kcal
Author: Katie

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowl
  • Fork
  • Silicone Pastry Brush
  • Baking Tray
  • Oven
  • Powder Sugar Duster

Ingredients

  • 1 apple peeled & diced
  • 1 pear peeled & diced
  • ¼ cup brown sugar
  • ¼ teaspoon cinnamon
  • dash of nutmeg
  • ¼ teaspoon almond extract
  • 1 tablespoon all purpose flour
  • pinch salt
  • 2 Puff pastry sheets thawed
  • ⅛ cinnamon sugar
  • 1 tablespoon Powder Sugar

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In a bowl, combine diced apple, pear, brown sugar, cinnamon, nutmeg, almond extract, salt, and flour. Mix well until incorporated.
  • Roll out one piece of puff pastry on to a greased aluminum foil or a parchment lined baking sheet. Using a bench knife (or sharp pairing knife) cut the puff pastry at a diagonal (you'll have 2 large triangles). Then cut it again so you'll have 4 triangles.
  • Add ¼ cup filling to one triangle. Carefully fold the triangle over, seal with water, then press the tines of the fork to close the dough. Repeat until all the turnovers are created.
  • Use the remaining liquids from the apple pear mixture and brush on top of the puff pastry pockets. Make a small slit on the top of each of the turnovers, so the heat can escape while baking.
  • Bake at 350 degrees for 30 minutes or until golden brown. Sprinkle with powder sugar and enjoy immediately.

Notes

  • Fruit – You can use just about any type of fresh fruit in the filling. Harder fruits that come from trees typically pair best with cinnamon. Whereas berries like strawberries, raspberries, and blueberries I would omit the cinnamon seasoning.
  • Extract – You can use either vanilla or almond extract depending on the fruit you are using in the filling.
  • Thawing Puff Pastry – Make sure you plan time to thaw your puff pastry. Either the night before in the refrigerator, on the counter the same day (takes about an hour), or on defrost mode in the microwave.
  • Thickening Agent – I prefer to use cornstarch to thicken the fruit juice but you can also use flour. If you use flour you will need a pinch of salt mixed in to cut the “flour” taste.
  • Storing Leftovers – Store any leftovers in the refrigerator in a sealed container for up to 3 days.
  • Reheat Leftovers – Simply place the cooked turnover on a parchment lined baking sheet in the oven at 300 degrees for 5-10 minutes until warmed through (but not burnt).

Nutrition

Serving: 1g | Calories: 404kcal | Carbohydrates: 43g | Protein: 5g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 163mg | Potassium: 105mg | Fiber: 2g | Sugar: 13g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Chicken and Dumplings Recipe

by 3 Comments

Chicken and Dumplings recipe is a family favorite and a Southern classic comfort food dinner. Thanks to the help of a store bought rotisserie chicken paired with fresh ingredients this meal comes together in under an hours time.

Chicken and dumpling soup in white bowl sitting on top of blue and white towel with green dutch oven in background

There is nothing more comforting for the soul than a big bowl of Chicken and Dumplings on a cold night. This is what I call comfort food in a bowl. A thick homemade rich broth studded with bite-size pieces of carrots, celery, and onions are cooked until soft. Then you make homemade dumplings which are much easier than you might realize. I love to add a variety of herbs in my dumplings to give them a deeper flavor profile. If you don’t have the herbs or you simply don’t like them you can leave them out. I also give you other ideas below on how to make dumplings that are semi-homemade using other store-bought ingredients.

Table of contents

Why This Recipe Works

Chicken and dumpling soup in green dutch oven sitting on top of blue and white kitchen towel

My chicken and dumplings recipe is made in under an hour.

Store bought cooked rotisserie chicken helps speed up the cooking process.

Quick and Convenient – My Chicken and Dumplings recipe is designed to be a quick and convenient option for a comforting dinner. With the use of a store-bought rotisserie chicken, the cooking process is significantly accelerated, allowing you to enjoy this classic dish in under an hour.

Homemade Rich Broth – The heart of this recipe lies in a homemade rich broth that forms the base of the Chicken and Dumplings. The broth is made flavorful with bite-sized pieces of carrots, celery, and onions, creating a satisfying and nourishing soup. This hearty broth is not only delicious but also contributes to the comforting nature of the dish.

Versatile Dumplings – The recipe offers a homemade dumpling option that enhances the overall flavor profile. These dumplings are made with a variety of herbs, providing a deeper and more complex taste. However, Katie also provides alternatives for semi-homemade dumplings using store-bought ingredients, making the recipe adaptable to different preferences and time constraints.

Efficient Cooking Process – The recipe encourages multitasking, with the homemade dumplings being prepared while the vegetables and broth are simmering on the stovetop. This efficiency allows for a streamlined cooking process, making it manageable for those with busy schedules.

Comfort Food Appeal – I emphasize the comfort food aspect of Chicken and Dumplings, highlighting its soul-warming qualities. The combination of a thick, homemade broth with tender vegetables and flavorful dumplings creates a bowl of comfort that’s perfect for cold nights or whenever you’re in need of a hearty, satisfying meal.

Ingredients

  • Chicken – I purchase a store bought cooked rotisserie chicken to speed up the process of making chicken and dumplins. You can also make your own whole chicken and pull the meat off.
  • Veggies – I like to use a mix of onion, garlic, carrots, and celery.
  • Broth – I like to use boxes of chicken broth or homemade chicken stock.
  • Dairy – You will need butter, Evaporated Milk, and 2% milk for this recipe.
  • Seasonings – Poultry seasonings, bay leaf, Salt, Black Pepper, Dried Parsley and Dried Thyme
  • Dry Goods – All purpose flour and baking soda are all you need for the base of the soup and dumplings!

Directions

Three photos of vegetables being sauteed in a cast iron pot.

Melt – Preheat a large stock pot with the butter on low.

Saute – While the butter melts, peel and dice the carrots, onions, and celery. Then saute the vegetables in butter on medium heat for 10 minutes. Add the garlic and cook for 30 seconds. Add the garlic and cook for 30 seconds. Then add in the flour and stir until the vegetables are coated.

Two photos of broth and evaporated milk poured into a pot.

Pour – Pour the evaporated milk and chicken stock to the pot and mix well. Add the bay leaf and poultry season then bring to a boil, and cook while you make the dumplings.

How to Make Homemade Dumplings

Three images; left: flour and seasoning in mixing bowl, middle: melted butter added, right: flour mixture being whisked

MIX – In a large bowl, place the all purpose flour, baking powder, salt, pepper, parsley, and thyme. Mix to ensure no clumps.

Dumpling mix in glass mixing bowl, red spatula on the side

Pour the milk and butter into the center of the dry ingredients. Mix until a doughy ball forms.

Shredded rotisserie chicken in white bowl

Place the shredded chicken into the soup mixture.

Three images of cooking process; left: shredded chicken in soup, middle: adding dumplings, right: finished chicken and dumpling soup

Then using a small or medium sized cookie scoop begin to scoop the dumpling dough and drop into the boiling liquid.

Once all the dumplings have been placed in the pot, carefully push the dumplings down to partially submerge them. Reduce the heat to low, place the lid on the pot and simmer for 10-15 minutes.

Chicken and dumpling soup in green dutch oven with soup taken out in a laddle

Once the dumplings are cooked through begin ladling into bowls.

FAQs

Chicken and dumpling soup in white bowl sitting on top of blue and white towel with green dutch oven in background

Here are a few of the most frequently asked questions when making Chicken and dumplings recipe.

What does Chicken and Dumplings taste like?

Chicken and dumplings taste like a cross between chicken noodle soup and a thick stew. The broth over time in the chicken and dumplings thickens to make a creamy and very flavorful base. Dough that is cooked in the broth and helps to thicken the broth and also forms into dumplings. The dumplings are pillow like and taste like a cross between a noodle and a potato.

What if I don’t have a cookie scoop can I use something else to make the dumplings?

Absolutely, if you don’t have a cookie scoop you can use your hands to pinch off a little piece of the dough and roll into a ball.

Can I cook the chicken in the broth?

Yes, you can technically poach chicken breast or boneless skinless chicken thighs in the broth prior to adding dumplings. Depending on the size of the chicken will need to boil it for at least 15-20 minutes or until the internal temperature reaches 165 degrees Fahrenheit. However, I like the ease of pulling cooked chicken and placing into the broth just before dumplings are added.

Is chicken and dumplings supposed to be thick or soupy?

Chicken and dumplings is a thicker soup almost a stew thanks to the dumplings it helps thicken the broth.

What is a good side for chicken and dumplings?

I love to pair chicken and dumplings with a salad, cornbread, or even biscuits.

Recipe Tips and Tricks

White bowl of chicken and dumpling soup on top of blue and white towel

Here are all my tips and tricks whenever I make my Chicken and Dumplings Recipe.

  • Sifting – Feel free to sift the dry ingredients for the dumplings before mixing together.
  • Perfecting Dumpling Texture – Achieving the ideal texture for dumplings involves a delicate balance. When forming the dumplings, handle the dough gently to avoid overmixing, which can result in dense dumplings. Drop spoonfuls of dough onto the simmering broth without stirring too much to allow the dumplings to steam and cook evenly. Consider covering the pot with a lid during the last few minutes of cooking to ensure the dumplings are thoroughly cooked but still tender.
  • Customizing with Vegetables and Herbs – Customize your chicken and dumplings by experimenting with a variety of vegetables and herbs. While the classic combination of carrots, celery, and onions is wonderful, feel free to add other vegetables like peas, mushrooms, or even spinach for added color and nutrition. Experiment with herbs in both the broth and dumplings to tailor the flavor to your preferences. Fresh parsley, chives, or a squeeze of lemon juice can add a refreshing touch to the finished dish.
  • Dumplings – There are a few ways you can make dumplings. I make the dumplings from scratch for this recipe but here are a few other options:
    • Jiffy Mix – You can use a small box of Jiffy Biscuit Mix, mixed with ½ cup warm water and 1 teaspoon parsley. Scoop the mix into a small cookie mix and drop into the pot when the recipe calls for adding dumplings.
    • Canned Biscuits – You can use a small refrigerated can of biscuit dough. Cut them into four pieces and use when the recipe calls for dropping in biscuits.

Comfort Food Recipes

Chicken and dumpling soup in green dutch oven on top of blue and white kitchen towel

Still craving comfort food? Here are a few of my favorite comfort food recipes.

If you make this Chicken and Dumplings Recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

White bowl with dumplings and chicken in a bowl.

Chicken and Dumplings Recipe

Chicken and Dumplings recipe is a family favorite and a Southern classic comfort food dinner. Thanks to the help of a store bought rotisserie chicken paired with fresh ingredients this meal comes together in under an hours time.
5 from 3 votes
Print Pin Save Rate
Course: Main Course, Soup
Cuisine: American
Diet: Low Lactose
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 8
Calories: 398kcal
Author: Katie

Equipment

  • Stove Top
  • Mixing Bowl
  • Measuring Cups
  • Measuring Spoons
  • Knife
  • Cutting Board
  • Silicone Spoon
  • Soup Pot

Ingredients

  • 4 tablespoons butter
  • 2 carrots peeled and diced or thinly sliced
  • 1 medium onion chopped
  • 2 celery ribs diced
  • 2 Garlic cloves pressed
  • 2 tablespoons All Purpose Flour
  • 12 ounces Evaporated Milk
  • 32 ounces chicken broth
  • 1 bay leaf
  • 1 teaspoon poultry seasoning
  • 4 cups Shredded Cooked Chicken
  • Salt and freshly ground black pepper to taste

For the Homemade Dumplings

  • 2 cups All Purpose Flour
  • 4 teaspoons Baking Powder
  • ½ teaspoon Salt
  • ⅛ teaspoon Black Pepper
  • 1 teaspoon Dried Parsley
  • 1 teaspoon Dried Thyme
  • 4 tablespoons Melted Salted Butter
  • ¾ cup 2% Milk

Instructions

  • Preheat a large stock pot with the butter on low.
  • While the butter melts, peel and dice the carrots, onions, and celery. Then saute the vegetables in butter on medium heat for 10 minutes. Add the garlic and cook for 30 seconds. Then add in the flour and stir until the vegetables are coated.
  • Pour the evaporated milk and chicken stock to the pot and mix well.
  • Add the bay leaf and poultry season then bring to a boil, and cook while you make the dumplings.

How to Make Homemade Dumplings

  • In a large bowl, place the all purpose flour, baking powder, salt, pepper, parsley, and thyme. Mix to ensure no clumps.
  • Pour the milk and butter into the center of the dry ingredients. Mix until a doughy ball forms.
  • Place the shredded chicken into the soup mixture then using a small or medium sized cookie scoop begin to scoop the dumpling dough and drop into the boiling liquid.
  • Once all the dumplings have been placed in the pot, carefully push the dumplings down to partially submerge them. Reduce the heat to low, place the lid on the pot and simmer for 10-15 minutes.
  • Once the dumplings are cooked through begin ladling into bowls.

Notes

  • Sifting – Feel free to sift the dry ingredients for the dumplings before mixing together.
  • Dumplings – There are a few ways you can make dumplings. I make the dumplings from scratch for this recipe but here are a few other options:
    • Jiffy Mix – You can use a small box of Jiffy Biscuit Mix, mixed with ½ cup warm water and 1 teaspoon parsley. Scoop the mix into a small cookie mix and drop into the pot when the recipe calls for adding dumplings.
    • Canned Biscuits – You can use a small refrigerated can of biscuit dough. Cut them into four pieces and use when the recipe calls for dropping in biscuits.

Nutrition

Serving: 1c | Calories: 398kcal | Carbohydrates: 25g | Protein: 41g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 124mg | Sodium: 1146mg | Potassium: 1267mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5612IU | Vitamin C: 40mg | Calcium: 60mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Green Enchilada Chicken Soup

by 2 Comments

Warm your soul and home with an easy 30-minute low-carb veggie filled soup recipe. This creamy Green Enchilada Chicken Soup makes for the perfect meal.

Green Enchilada Chicken Soup in bowl topped with cheese and avocado with title text.

If you love enchiladas you are going to love this soup. Green Enchilada Chicken Soup is a tantalizing fusion of Mexican flavors that transforms the classic chicken soup into a healthy yet delicious soup. This soup is characterized by its rich, green enchilada sauce which infuses the dish with a zesty and savory profile. Tender shreds of chicken swim in the flavorful broth alongside a medley of vegetables, creating a hearty and satisfying bowl that’s perfect for a cold winters day.

What sets this recipe apart is the fact that it’s lower in carbs but also is a mix of traditional chicken soup elements with the bold and tangy essence of green enchiladas, resulting in a dish that not only warms the soul but also excites the palate. Eating healthy doesn’t have to be boring.

Whether you’re seeking a cozy, heartwarming meal on a chilly day or a unique twist on classic comfort food, Green Enchilada Chicken Soup is sure to become a beloved favorite for its simplicity, versatility, and deliciously unforgettable taste.

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Why this Recipe Works

Flavorful Twist on Classic Soup – This recipe offers a delightful twist on traditional chicken soup by incorporating the vibrant flavors of green enchiladas. The combination of tangy tomatillos, zesty green chilies, and savory chicken creates a unique and delicious soup that will tantalize your taste buds.

Comfort in Every Bowl – Green Enchilada Chicken Soup provides the ultimate comfort food experience. The warmth of the broth, the tender chicken, and the hearty vegetables make it a soothing and satisfying meal, perfect for chilly days or when you’re in need of a comforting pick-me-up.

Easy and Time-Saving – This recipe is designed for simplicity and efficiency. With readily available ingredients and straightforward instructions, you can whip up a flavorful pot of soup without spending hours in the kitchen. It’s a convenient option for busy days when you want a homemade meal without the fuss.

Ingredients

top view Green Enchilada Chicken Soup in bowl topped with cheese and avocado on colorful cloth.
  • Oil – I like to use grapeseed oil as it has little to no flavor.
  • Vegetables – A combination of white onions, red and orange bell peppers, garlic, zucchini, yellow squash, cilantro, frozen corn, and avocado.
  • Spices – Minus the green enchilada sauce the cumin is the star flavor.
  • Mild green Chiles diced – 1 small can to give the chile texture.
  • Mild green Chile enchilada sauce – Two cans from the grocery store transform this soup.
  • Chicken broth – I prefer to use low-sodium chicken broth.
  • Chicken – 3 cups cooked rotisserie chicken that’s been shredded
  • Beans – 1 can of white beans that have been drained and rinsed
  • Cream Cheese – This is the key to making the soup so creamy–the low fat cream cheese
  • Cheese – If you want a little cheese for topping you can add that too.

FAQs

Bowl of green enchilada chicken soup stacked on top of empty bowl on colorful tablecloth with spoons.
Can you use a rotisserie chicken to make Green Enchilada Chicken Soup?

Yes! That’s the key to this quick-cooking soup recipe. I buy a rotisserie chicken and then while the vegetables sweat I begin to pull the white meat off the chicken breast. Then once all the meat is pulled I shred it.

What vegetables do you put in the Green Enchilada Chicken Soup?

For this soup recipe, I like to use onions, red and orange bell peppers, zucchini, and yellow squash. I also like to put a little frozen corn toward the end to add to the enchilada aspect of the soup. Something about corn in Mexican soups just seems right.

Is it possible to make this soup vegetarian?

Absolutely! Simply replace the chicken with your favorite meat substitute or add extra veggies like bell peppers, corn, or black beans for a hearty, vegetarian version.

How do I store and reheat leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over medium heat or in the microwave, adding a bit of water or broth if needed to maintain the desired consistency.

Can I freeze Green Enchilada Chicken Soup?

Yes, this soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Recipe Tips and Tricks

Green Enchilada Chicken Soup in bowl topped with cheese and avocado next to halve avocado.

Here are a few of my favorite tips and tricks when making my Green Enchilada Chicken Soup.

  • Enhance the Flavor with Roasting – For an extra layer of flavor, consider roasting the tomatillos, green chilies, and onions before blending them into the enchilada sauce. Roasting adds a depth of smokiness and intensifies the natural sweetness of the vegetables.
  • Use Rotisserie Chicken for Convenience – To save time, I always use pre-cooked rotisserie chicken. Simply shred the meat and add it to the soup during the final stages of cooking for a quick and convenient protein source.
  • Adjust Spice Levels – Tailor the spice level to your preference by adjusting the quantity of green chilies or by incorporating milder or spicier varieties. Taste the soup as it simmers and add more heat if desired.
  • Blend the Sauce to Your Preferred Consistency – Control the texture of the soup by adjusting the blending time for the enchilada sauce. For a smoother consistency, blend the sauce longer; for a chunkier texture, blend it briefly or use an immersion blender.
  • Serve with Fresh Garnishes – Elevate the presentation and flavor by serving the soup with a variety of fresh garnishes. Offer bowls of chopped cilantro, lime wedges, diced avocado, and extra shredded cheese at the table for everyone to customize their bowl.

Easy Mexican Recipes

Looking for more delicious Mexican recipes? All of these recipe pair perfectly with Mexican style soup.

I served this Green Enchilada Chicken Soup with tortilla chips and my gluten free green chile cornbread. So if you are looking for an easy dinner I hope you’ll give my recipe a try for Green Enchilada Chicken Soup.

If you make this Green Enchilada Chicken Soup recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Two white bowls stacked with soup inside and chunks of avocado on top resting on a bright pink and green striped cloth.

Green Enchilada Chicken Soup

Warm your soul and home with an easy 30-minute low-carb veggie filled soup recipe. This creamy Green Enchilada Chicken Soup makes for the perfect meal.
5 from 1 vote
Print Pin Save Rate
Course: Main Course, Soup
Cuisine: American, Mexican
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 372kcal
Author: Katie

Equipment

  • Cutting Board
  • Knife
  • Measuring Cups
  • Measuring Spoons
  • Soup Pot
  • Stove Top
  • Ladle

Ingredients

  • 1 teaspoon grape seed oil
  • 2 small white onions diced
  • 1 red bell pepper diced
  • 1 orange pepper diced
  • 6 cloves garlic minced
  • 1 medium zucchini diced
  • 1 yellow squash diced
  • 1 teaspoon kosher salt
  • 1 tablespoon ground cumin
  • 1 7 oz. can of Mild green Chiles diced
  • ¼ cup fresh cilantro diced and divided
  • 2 10 Oz cans of mild green Chile enchilada sauce
  • 1 32 Oz. Box of low sodium chicken broth
  • 3 cups cooked rotisserie chicken shredded
  • 1 cup frozen corn
  • 1 16 oz. Can white beans drained and rinsed
  • ½ cup low fat cream cheese diced
  • Toppings: additional cilantro cheese, fresh avocado

Instructions

  • Preheat a 5.5 quart stock pot on medium heat with the grapeseed oil. Then add in the onion, red and orange bell pepper, and minced garlic.
  • Saute for 1 minute, then add in ½ cup chicken broth. Place a lid on top of the pot and cook for an additional 2-3 minutes. Then add in the zucchini and yellow squash and mix well. Season with salt and ground cumin then add in the diced chiles.
  • Mix and add in the stems of the cilantro (minced), the enchilada sauce, and the chicken broth. Mix well, and cook for 10 minutes.
  • While the soup cooks shred the chicken and begin to add it to the pot. Then add in the frozen corn, and white beans. Cook with the lid on for an additional 5 minutes. Remove the lid and add in the cubed cream cheese, stir and simmer on low until the cream cheese melts. Then stir in the remaining cilantro.
  • Ladle soup into bowls. Top with additional cilantro, cheese and fresh avocados.

Notes

  • Enhance the Flavor with Roasting – For an extra layer of flavor, consider roasting the tomatillos, green chilies, and onions before blending them into the enchilada sauce. Roasting adds a depth of smokiness and intensifies the natural sweetness of the vegetables.
  • Use Rotisserie Chicken for Convenience – To save time, I always use pre-cooked rotisserie chicken. Simply shred the meat and add it to the soup during the final stages of cooking for a quick and convenient protein source.
  • Adjust Spice Levels – Tailor the spice level to your preference by adjusting the quantity of green chilies or by incorporating milder or spicier varieties. Taste the soup as it simmers and add more heat if desired.
  • Blend the Sauce to Your Preferred Consistency – Control the texture of the soup by adjusting the blending time for the enchilada sauce. For a smoother consistency, blend the sauce longer; for a chunkier texture, blend it briefly or use an immersion blender.
  • Serve with Fresh Garnishes – Elevate the presentation and flavor by serving the soup with a variety of fresh garnishes. Offer bowls of chopped cilantro, lime wedges, diced avocado, and extra shredded cheese at the table for everyone to customize their bowl.

Nutrition

Serving: 1cup | Calories: 372kcal | Carbohydrates: 34g | Protein: 36g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 93mg | Sodium: 1411mg | Potassium: 756mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1661IU | Vitamin C: 61mg | Calcium: 108mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Brioche French Toast Casserole

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Indulge in the luxurious fusion of buttery brioche, velvety custard, and a warm cinnamon and vanilla embrace with my Brioche French Toast Casserole recipe. A make-ahead twist on a classic breakfast favorite that transforms any occasion into a celebration.

Two stacked white plates with two slices of french toast bake and berries.

Brioche French Toast Casserole is a sumptuous and indulgent dish that elevates the classic French toast to a whole new level, making it an ideal centerpiece for special holiday breakfasts or leisurely brunch gatherings. The rich and buttery brioche bread, soaked in a custard made from eggs, milk, and cream, creates a decadent harmony of flavors and textures. This delightful casserole is similar to my french toast muffins but offers a convenient twist to traditional French toast, allowing for easy preparation ahead of time, making it perfect for festive occasions when you want to spend more time with loved ones and less time in the kitchen.

My family loves the smell of cinnamon and vanilla wafting through the air as it bakes adds a touch of warmth to holiday mornings, making this dish not just a breakfast but a cherished tradition, creating lasting memories around the table. This is my go-to Christmas morning breakfast and my kids cannot get enough of it. Whether adorned with a dusting of powdered sugar, drizzled with maple syrup, or topped with vibrant fresh berries or maybe all of the above. My Brioche French Toast Casserole recipe is certain to become a cherished favorite, and perhaps be made into a new family tradition.

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Why this Recipe Works

White baking dish filled with baked french toast with a black spatula holding a slice over the baking dish.

Elevated Flavor and Texture – The use of brioche bread imparts a rich, buttery flavor and a soft, delicate texture, taking traditional French toast to a new level of indulgence.

Effortless Entertaining – Perfect for special occasions, this casserole allows you to prepare a delicious breakfast the night before, giving you more time to enjoy the festivities with family and friends.

Versatile Customization – Brioche French Toast Casserole is highly customizable. Whether you prefer a classic approach or want to experiment with different flavors and toppings, this recipe allows you to tailor it to your taste, making it a versatile and beloved dish for any occasion.

Ingredients

Ingredients on counter: brioche, eggs, cinnamon, nutmeg, heavy cream, milk, brown sugar, vanilla extract, and salt.
  • Bread – I like to use a loaf of brioche bread for this recipe. The butteriness of the bread make this stand out!
  • Eggs – You will need a half dozen eggs to create a thick custard base for this baked french toast.
  • Dairy – I use a mix of 2% milk and heavy cream.
  • Sugar – I like to use light brown sugar that is blended in the custard before mixing in with the bread.
  • Spices – A combination of cinnamon and nutmeg is what brings the french toast flavors together.
  • Vanilla – I love to use a tablespoon of vanilla extract in a French toast casserole. It adds a rich and aromatic depth of flavor, elevating the dish to a delightful and indulgent breakfast experience.

How to Make French Toast Casserole

Cubes of brioche bread cut with slices of brioche and a serrated knife in the background.

First, preheat your oven to 350°F (175°C).

Cut the brioche bread into cubes. You can use a day-old brioche for better absorption of the egg mixture.

Silver bowl filled with milk, eggs, brown sugar, cinnamon, and vanilla extract.
White bowl filled with cinnamon custard mixture with bread next to it.

In a large mixing bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla extract, ground cinnamon, nutmeg, and salt. Mix together ensuring that the sugar is well dissolved.

White baking dish filled with custard and chopped up bread.

Grease a baking dish and place the brioche cubes in it. Pour the egg mixture over the brioche, making sure all the pieces are well-coated. Allow it to sit for about 15-20 minutes, giving the bread a chance to absorb the liquid.

Bake the casserole, uncovered, in the preheated oven for 45-55 minutes or until the top is golden brown and the center is set.

White baking dish with baked french toast with powder sugar on top.

Once done, remove the casserole from the oven and let it cool for a few minutes. Dust the top with powder sugar, then slice it into squares, and serve warm with maple syrup.

FAQs

Double stacked white plate filled with slices of baked french toast with berries and two forks next to the plate.
Can I use a different type of bread?

While brioche adds a rich and buttery flavor, you can experiment with other bread types like challah or French bread. Ensure it’s slightly stale for better absorption.

Can I make it ahead of time?

Yes, you can assemble the casserole the night before and refrigerate it. Allow it to come to room temperature before baking for even cooking.

What toppings work well with this casserole?

Maple syrup is a classic choice, but you can also add a dollop of whipped cream, a sprinkle of powdered sugar, or fresh berries for added freshness.

Can I freeze leftovers?

While it’s best enjoyed fresh, you can freeze leftovers in an airtight container. Reheat individual portions in the oven for a few minutes for a quick and delicious breakfast.

How can I make french toast casserole more indulgent?

Consider adding chocolate chips, chopped nuts, or a drizzle of caramel sauce to make the casserole even more decadent. Or you can create a streusel topping by combining flour, brown sugar, and cinnamon mixed with cold pieces of butter to create a decadent topping. Add the topping before you bake.

Tips and Tricks

White plate filled with two slices of baked french toast with berries on a blue and white checkered napkin with orange juice next to it.

Here are a few of my favorite tips and tricks whenever I make french toast casserole with brioche.

  • Use Day-Old Brioche: Opt for day-old brioche for better absorption of the egg mixture. The slightly stale bread helps prevent the casserole from becoming too mushy.
  • Allow for Soaking Time: Let the brioche cubes soak in the egg mixture for at least 15-20 minutes before baking. This ensures that the bread absorbs the custard, resulting in a moist and flavorful casserole.
  • Customize the Flavor: Experiment with flavors by adding a dash of nutmeg, orange zest, or a sprinkle of your favorite spices to the egg mixture. This allows you to tailor the casserole to your taste preferences.
  • Prevent Over-Browning: I have never had this issue with my stove. But every stove is different. If you often experience your food browning too quickly I will advise you to cover the casserole with foil for the first half of the baking time to prevent excessive browning. Remove the foil during the last 15-20 minutes of baking to achieve a golden brown top.
  • Serve Fresh and Warm: Brioche French Toast Casserole is best enjoyed fresh out of the oven.
  • Overnight: If preparing ahead, you can assemble the casserole the night before and refrigerate it. Bring it to room temperature before baking for optimal results.

Sides for French Toast

Not sure what sides go with french toast? Here are a few of my favorite recommendations that pair perfectly.

If you make this french toast casserole with brioche recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

White plate with two pieces of baked french toast with berries.

Brioche French Toast Casserole

Indulge in the luxurious fusion of buttery brioche, velvety custard, and a warm cinnamon and vanilla embrace with my Brioche French Toast Casserole recipe. A make-ahead twist on a classic breakfast favorite that transforms any occasion into a celebration.
5 from 2 votes
Print Pin Save Rate
Course: Breakfast
Cuisine: American
Diet: Low Salt
Prep Time: 15 minutes
Cook Time: 45 minutes
Soaking Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 12
Calories: 313kcal
Author: Katie

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowl
  • Silicone Spatula
  • 9 x 13 Baking Dish
  • Oven

Ingredients

  • Cooking Spray
  • 16 ounces Brioche Loaf cut into cubes
  • 6 Eggs
  • 1 cup 2% Milk
  • 1 cup Heavy Cream
  • ½ cup Brown Sugar
  • 1 tablespoon Cinnamon
  • ⅕ teaspoon Nutmeg
  • ¼ teaspoon salt
  • 1 tablespoon Vanilla Extract
  • 1 tablespoon Powder Sugar for serving

Instructions

  • Preheat your oven to 350°F (175°C).
  • Cut the brioche bread into cubes. You can use a day-old brioche for better absorption of the egg mixture.
  • In a large mixing bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla extract, ground cinnamon, nutmeg, and salt. Ensure that the sugar is well dissolved.
  • Grease a baking dish and place the brioche cubes in it. Pour the egg mixture over the brioche, making sure all the pieces are well-coated. Allow it to sit for about 15-20 minutes, giving the bread a chance to absorb the liquid.
  • Bake the casserole, uncovered, in the preheated oven for 45-55 minutes or until the top is golden brown and the center is set.
  • Once done, remove the casserole from the oven and let it cool for a few minutes. Dust the top with powder sugar, then slice it into squares, and serve warm with maple syrup.

Notes

  • Make Ahead – You can prepare this recipe the night before. Let the casserole sit out for a half hour prior to baking the next morning.
  • How to tell if it’s done – You can insert a knife in the center, and if it comes out clean, it’s done.
  • Old Bread – Opt for day-old or a few days old brioche for better absorption of the egg mixture. The slightly stale bread helps prevent the casserole from becoming too mushy.

Nutrition

Serving: 0.5c | Calories: 313kcal | Carbohydrates: 29g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 170mg | Sodium: 270mg | Potassium: 94mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 756IU | Vitamin C: 0.2mg | Calcium: 85mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Brine for Turkey Breast

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Discover the secret to succulent and flavorful turkey with this easy-to-follow brine for turkey breast recipe, elevating your holiday feast to new heights.

Brown pot with a turkey peppercorns, and fresh thyme in water on a marble countertop.

As the holiday season approaches, the quest for the perfect turkey recipe intensifies. One often overlooked yet transformative technique is brining. If you’ve never brined your turkey breast before, you’re in for a treat. Brining not only enhances the natural flavors of the meat but also ensures a moist and tender result.

Years ago, I shared both my buttermilk turkey brine recipe and my smoked turkey brine recipe. Both of these brine recipes I’ve shared contain buttermilk. I was dairy free during my daughters first year of life which prompted me to work on a dairy free turkey brine recipe. This brine for turkey breast has just a few ingredients and is easy to put together even for the most beginner of cooks!

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Why this Recipe Works

Enhanced Flavor Profile: The combination of kosher salt, black peppercorns, fresh thyme, and garlic in this brine infuses your turkey breast with a symphony of savory and aromatic notes.

Moisture Retention: Brining is a foolproof way to keep your turkey breast juicy and succulent, preventing the common pitfall of dry and overcooked meat. If you are new to cooking a turkey you definitely want to take the extra step and brine your turkey!

Stress-Free Preparation: With straightforward instructions and minimal ingredients, this recipe offers a hassle-free approach to elevating your holiday turkey without the need for complex cooking techniques.

Ingredients

Ingredients on marble counter; turkey breast, water, garlic, salt, peppercorns, and thyme.
  • Kosher salt: Known for its larger, flakier crystals, kosher salt adheres well to the meat surface, aiding in the brining process.
  • Black peppercorns: These little flavor powerhouses not only add a spicy kick but also contribute antioxidants, making your turkey both tasty and healthful.
  • Fresh thyme: Packed with aromatic oils, fresh thyme imparts a delightful fragrance to the brine and ultimately to your turkey. It’s mild in flavor and not overwhelming which is why I like to use it in my brines.
  • Garlic: Apart from its robust flavor, garlic contains allicin, a compound known for its potential health benefits.
  • Water: Ample water ensures that the brine fully envelops the turkey, ensuring an even infusion of flavors. It’s important that the turkey is fully covered.
  • Turkey Breast: I typically brine a turkey breast anywhere from 5 to 9 pounds. Just make sure that you have a container or brining bag that can hold the turkey breast.

How to Brine a Turkey Breast

Brown pot on a marble countertop filled with salt, garlic cloves, pepercorn, and thyme with water on the side.

In a brining bag or a 10-quart stockpot (like the one pictured above), combine kosher salt, black peppercorns, fresh thyme, and garlic.

Brown pot on a marble countertop with a hand holding a wood spoon stirring liquid with fresh thyme and garlic cloves.

Pour in 1.5 gallons of water and mix until the salt is dissolved.

Brown pot on a marble countertop with a raw turkey, black peppercorns, and thyme in the pot with a glass measuring cup pouring in water.

Carefully place the thawed turkey breast in the mixture, adding more water if needed for complete coverage.

Seal the bag or cover the stockpot, refrigerating for 12-18 hours.

When ready to cook, rinse the turkey under cold water and pat dry with a paper towel.

FAQs

Can I brine a frozen turkey breast?

It’s essential to thaw the turkey before brining to ensure the brine fully penetrates the meat for optimal flavor.

Can I adjust the brining time?

While 12-18 hours is ideal, avoid exceeding 18 hours, as prolonged brining may result in overly salty meat.

Can I use table salt instead of kosher salt in the brine?

While you can substitute table salt, be cautious with the quantity, as table salt is more concentrated. Use about half the amount of kosher salt called for in the recipe.

Is it necessary to rinse the turkey after brining?

Yes, rinsing helps remove excess salt from the surface. However, ensure you pat the turkey completely dry before roasting to achieve that coveted crispy skin. Also note that you have a higher risk of spreading salmonella poisioning if you rinse the turkey. So make sure you clean your kitchen very well after you drain and rinse it.

Can I reuse the brine for multiple turkeys?

It’s not recommended to reuse the brine as it may contain harmful bacteria from the raw turkey. For the best results, prepare a fresh batch for each turkey you brine.

Do I need to use a brine bag?

If you don’t have a large enough pot you can use a brining bag. This makes cleanup a breeze and typically fits larger turkeys.

Can I use this turkey brine for a full size traditional turkey?

Yes, you can use this turkey breast brine recipe for a traditional turkey. The only thing that might change is the size of the turkey and you may need to double the seasoning and water amount.

Recipe Tips and Tricks

Brown pot on a marble countertop filled with liquid, fresh thyme, black peppercorns, and raw turkey breast.

Here are a few of my favorite tips and tricks I use when making a brine for turkey breast.

  • Submerged – Ensure the turkey is fully submerged in the brine to guarantee an even flavor distribution.
  • Citrus – Experiment with adding citrus slices or fresh herbs to the brine for personalized flavor profiles.
  • Brining Bag – Use a brining bag for easy storage and cleanup, or repurpose an extra large, sealable plastic bag.
  • Cold – Monitor the brine temperature: Keep the brine cold (below 40°F/4°C) during the entire process to prevent bacterial growth.

What to Serve with Turkey Breast

Wondering what to serve with the turkey breast? Here are a few of my favorite and most popular side dishes on Katie’s Cucina.

Turkey Breast Recipes

Looking for ways to cook the brined turkey breast? Here are a few of my favorite recipes.

With this foolproof turkey breast brine recipe, you’re well on your way to creating a memorable holiday centerpiece that will have your guests coming back for seconds.

If you make this turkey breast brine recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Brown pot on a marble countertop with a raw turkey breast and spices inside it.

Brine for Turkey Breast

Discover the secret to succulent and flavorful turkey with this easy-to-follow brine for turkey breast recipe, elevating your holiday feast to new heights.
5 from 1 vote
Print Pin Save Rate
Course: Sauce
Cuisine: American
Diet: Gluten Free, Low Lactose
Prep Time: 5 minutes
Resting Time: 12 hours
Total Time: 12 hours 5 minutes
Servings: 8
Calories: 312kcal
Author: Katie

Equipment

  • 1 Stock Pot
  • 1 Silicone Spatula
  • Measuring Cups

Ingredients

  • ½ cup kosher salt
  • ¼ cup black peppercorns
  • 1 bunch fresh thyme
  • 12 cloves garlic
  • 2 gallons water
  • 5-8 pound turkey breast

Instructions

  • Using a brining bag or a 10 quart stockpot add the kosher salt, black peppercorns, fresh thyme, and garlic cloves. Pour in the water (I typically start with a gallon and a half). Using a wooden spoon, mix well until the salt is dissolved.
  • Carefully place the thawed turkey breast inside the stockpot. Add additional water if needed to ensure the entire bird is covered in brine. Seal bag or place lid on stockpot and set in the refrigerator for at least 12 hours (overnight) and no more then 18 hours.
  • Before your ready to cook the turkey. Rinse the turkey with cold water and pat dry with a paper towel.

Notes

  • Dried Spices – If you don’t happen to have fresh thyme on hand you can use 1 tablespoon of dried thyme leaves. I also like to add 2 tablespoons of dried chives and 2 tablespoons of dehydrated garlic if I don’t have the fresh on hand.
  • Recipe Testing – This recipe has been tested on 5-8 pound turkey breast. More liquid may be needed if you have a larger turkey breast.

Nutrition

Calories: 312kcal | Carbohydrates: 6g | Protein: 62g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 153mg | Sodium: 7707mg | Potassium: 807mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 121IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Air Fryer Butternut Squash

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Discover the ultimate way to elevate your side dish game with Air Fryer Butternut Squash. Crispy, caramelized, and packed with flavor, this easy recipe is a game-changer for your dinner table!

Air fryer butternut squash in a dish on a blue and white striped cloth.

When it comes to versatile and delicious side dishes, butternut squash shines bright in the culinary world, but somehow doesn’t always make it to the dinner table at home. Its naturally sweet, nutty flavor, and creamy texture make it a favorite addition to countless dishes. When it’s in season you’ll find it making a frequent appearance on my dinner table. If you’re looking to take your butternut squash to the next level, it’s time to introduce your trusty air fryer into the equation. Just like my air fryer acorn squash this recipe is made in minutes.

Air Fryer Butternut Squash is a game-changer, providing the perfect combination of crispiness and caramelization, all without the excess oil. I’m here to walk you through every step as well as answer some frequently asked questions, and share valuable tips and tricks to make your airfried butternut squash a smashing success.

Why this Recipe Works

Crispy Perfection: Air fryers are well-known for their magical ability to turn ingredients crispy without the need for excessive oil. Butternut squash, when cooked in the air fryer, becomes irresistibly crispy on the outside while remaining tender and flavorful inside. It’s the ideal way to achieve that satisfying crunch that’s usually associated with deep frying.

Time and Energy Efficient: Traditional oven-roasting can take a significant amount of time and energy, especially when you’re in a hurry. With an air fryer, you can have your butternut squash ready in a fraction of the time. Preheating is quicker, and the cooking process itself is much faster, making it a fantastic option for busy weeknight dinners.

Versatile Seasoning Options: Air Fryer Butternut Squash is like a blank canvas for flavor. You can season it with various herbs and spices to suit your preferences. Whether you opt for classic salt and pepper, or decide to get creative with cinnamon, rosemary, or even a touch of chili powder, the air fryer helps these seasonings adhere perfectly to the squash, resulting in a burst of flavor in every bite.

Ingredients

Ingredients on a marble counter: black pepper, paprika, garlic powder, salt, oil, butternut squash.
  • Butternut Squash – 1 whole butternut squash peeled and cubed is all you need. Or you can save time at the grocery store and purchase it already peeled and cubed. I prefer this option to save time.
  • Oil – Because you are using the air fryer you want to usse a higher smoke point oil. That’s why I always recommend using grape seed oil.
  • Seasonings – I like to use a combination of salt, pepper, paprika, and garlic powder.

Directions

raw diced butternut squash and seasoning in a stainless steel bowl on a marble counter.
raw diced butternut squash and tongs in a stainless steel bowl on a marble counter.

Preheat the Air Fryer to 375 degrees Fahrenheit.

While air fryer preheats, placed the diced and peeled butternut squash in a bowl, drizzle grapeseed oil over the squash and sprinkle on the salt, garlic powder, paprika, and black pepper. Mix well until seasoning is on all the squash.

Raw butternut squash in an air fryer.

Pour the seasoned butternut squash in the air fryer basket. Air fry for 20-22 minutes until fork tender, mixing one to two times during the cooking process. Once done cooking serve immediately.

Recipe FAQs

What does butternut squash taste like?

Butternut squash has a sweet, nutty flavor with a mild, creamy texture, making it a versatile ingredient that can be used in both savory and sweet dishes.

Do I need to peel the butternut squash before air frying it?

Yes, it’s best to peel the butternut squash for this recipe. The skin can be tough and won’t become as crispy as the flesh. Peeling also allows the seasonings to penetrate the squash more effectively.

Can I air fry a whole butternut squash?

Air frying a whole butternut squash is not recommended. Whole butternut squash has a thick, hard skin, and the flesh inside needs to cook thoroughly. Air frying a whole butternut squash would likely result in uneven cooking and a potentially overcooked exterior with an undercooked interior.

What temperature and time should I use for air frying butternut squash?

Preheat your air fryer to 375°F (190°C) and air fry the butternut squash cubes for about 15-20 minutes, shaking the basket or tossing them halfway through to ensure even cooking. The exact time may vary depending on your air fryer’s model and the size of your squash pieces, so keep an eye on them.

Can I make this recipe in advance and reheat it?

Yes, you can make Air Fryer Butternut Squash in advance and reheat it. To maintain the crispiness, reheat it in the air fryer for a few minutes, or use an oven at 350°F (175°C) until it’s warm and crispy again.

Tips & Tricks

Plate with mashed potatoes, turkey cutlets, and butternut squash and air fryer butternut squash in a dish on a blue and white striped cloth and two forks.
  • Uniform Cubes: To ensure even cooking, cut your butternut squash into uniform cubes. This will help every piece cook at the same rate and achieve that perfect crispiness.
  • Don’t Overcrowd: Avoid overcrowding the air fryer basket. Cook your butternut squash in batches if necessary to allow proper air circulation and ensure the best results.
  • Seasonings – The sky is the limit when seasoning butternut squash. You can always add onion powder, smoked paprika, rosemary, sage, cayenne for a little heat or even sprinkle on a little brown sugar to really get the butternut squash to caramelize.
  • Oil Application: Lightly coat the butternut squash cubes with a small amount of oil before air frying. This helps with the crisping process and enhances the flavor.

Butternut Squash Recipes

Air Fryer Butternut Squash is the perfect side dish to elevate your meals. It’s quick, easy, and delivers a delightful combination of crispy exteriors and tender interiors, making it a true crowd-pleaser. With versatile seasoning options and the convenience of your air fryer, you can’t go wrong with this delectable dish. So, give it a try and watch your family and guests fall in love with butternut squash all over again!

If you make this air fryer butternut squash recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Air fryer butternut squash in a dish on a blue and white striped cloth.

Air Fryer Butternut Squash

Discover the ultimate way to elevate your side dish game with Air Fryer Butternut Squash. Crispy, caramelized, and packed with flavor, this easy recipe is a game-changer for your dinner table!
No ratings yet
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Course: Side Dish
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 112kcal
Author: Katie

Equipment

  • Measuring Spoons
  • Tongs
  • Air Fryer

Ingredients

  • 25 ounces Diced and Peeled Butternut Squash
  • 1 tablespoon Grapeseed Oil
  • 1 teaspoon Salt
  • ½ teaspoon Garlic
  • ¼ teaspoon Paprika
  • ¼ teaspoon Black Pepper

Instructions

  • Preheat the Air Fryer to 375 degrees Fahrenheit.
  • While air fryer preheats, placed the diced and peeled butternut squash in a bowl, drizzle grapeseed oil over the squash and sprinkle on the salt, garlic powder, paprika, and black pepper. Mix well until seasoning is on all the squash.
  • Pour the seasoned butternut squash in the air fryer basket. Air fry for 20-22 minutes until fork tender, mixing one to two times during the cooking process. Once done cooking serve immediately.

Notes

  • Uniform Cubes: To ensure even cooking, cut your butternut squash into uniform cubes. This will help every piece cook at the same rate and achieve that perfect crispiness.
  • Don’t Overcrowd: Avoid overcrowding the air fryer basket. Cook your butternut squash in batches if necessary to allow proper air circulation and ensure the best results.
  • Seasonings – The sky is the limit when seasoning butternut squash. You can always add onion powder, smoked paprika, rosemary, sage, cayenne for a little heat or even sprinkle on a little brown sugar to really get the butternut squash to caramelize.
  • Oil Application: Lightly coat the butternut squash cubes with a small amount of oil before air frying. This helps with the crisping process and enhances the flavor.

Nutrition

Serving: 1g | Calories: 112kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 589mg | Potassium: 630mg | Fiber: 4g | Sugar: 4g | Vitamin A: 18897IU | Vitamin C: 37mg | Calcium: 87mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Gluten Free Green Bean Casserole

by 2 Comments

Are you ready to elevate your holiday table or weeknight dinner with a delectable dish that’s not only gluten-free but also incredibly quick to prepare? Look no further! Our Gluten-Free Green Bean Casserole is made with all fresh ingredients and doesn’t require an oven. In just under 30 minutes, you can whip up this mouthwatering masterpiece that’s sure to become a new family favorite.

Close up of baking dish with green bean casserole on a blue and white striped cloth.

Are you ready to elevate your holiday table or weeknight dinner with a delectable dish that’s not only gluten-free but also incredibly quick to prepare? Look no further! My Gluten-Free Green Bean Casserole is made with all fresh ingredients and doesn’t require an oven. In just under 30 minutes, you can whip up this mouthwatering masterpiece that’s sure to become a new family favorite.

I’ve been making this recipe for almost a decade now and you won’t believe how much of a culinary triumph this gluten free green bean casserole turned out to be! Even my husband, who was once a die-hard canned casserole enthusiast, couldn’t resist its charm. It’s safe to say, I’ve struck the perfect balance with this dish, and I’m already planning to serve both the traditional canned casserole and this delightful gluten-free version for my cousin. Honestly, there’s a good chance my husband and I will be savoring this homemade creation right alongside hers.

In my quest to make this dish gluten-free, I made a simple yet brilliant substitution – replacing those delectable but gluten-packed fried onions with crispy pan-fried shallots. Just a touch of butter and a sprinkle of shallots, crisped to perfection, provided the ideal gluten-free topping. To create the heart of the casserole, I combined freshly chopped white mushrooms with tender haricot verts, and they simmered together beautifully. Once the green beans were ready to shine, I stirred in a luscious mixture of heavy cream and cornstarch, resulting in a creamy and decadent homemade, from-scratch, gluten-free green bean casserole that’ll be the star of any holiday spread.

On a somewhat unrelated note, I’ve recently embarked on a mission to prepare all my meals from scratch, completely devoid of cans or boxed foods. This dish, while undeniably rich with the inclusion of heavy cream, aligns perfectly with my new culinary philosophy. It might sound a tad peculiar, but there’s a certain satisfaction in knowing that I’ve put my heart and soul into each ingredient. Even though I don’t typically share my weight-loss journey here (and it’s quite amusing to discuss weight loss alongside green bean casserole), I’ve maintained the same approach while intensifying my exercise regimen and keeping a watchful eye on portion sizes. It’s all about savoring these indulgent holiday meals in moderation and balancing them with physical activity.

Instead of surrendering to post-meal slumber, why not consider a family walk to digest those delectable dishes? Trust me, your waistline will likely thank you for this approach. So, this holiday season, savor the flavors guilt-free, and let’s embrace the joy of both food and fitness.

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Why this Recipe Works

Catering to Dietary Needs: The most compelling reason to whip up a gluten-free green bean casserole is to accommodate friends and family members with gluten sensitivities or allergies. By offering a delicious gluten-free option, you ensure everyone at your gathering can enjoy this classic dish without any dietary concerns.

Fresh, Quality Ingredients: Making your green bean casserole from scratch allows you to use fresh, wholesome ingredients. You’ll savor the vibrant flavors of fresh green beans, mushrooms, and shallots instead of relying on canned products, resulting in a more flavorful and nutritious dish.

Enhanced Taste and Control: When you prepare this casserole at home, you have full control over the seasonings, creaminess, and topping. You can tailor the recipe to your taste, creating a truly decadent, creamy, and satisfying dish that surpasses the canned versions in taste and texture.

Ingredients

Ingredients on marble counter: heavy cream, butter, mushrooms, shallots, cornstarch, salt, pepper, green beans.
  • Vegetables – You will need fresh green beans, fresh mushrooms, and shallots which will act as your crispy onion topping.
  • Seasonings – Salt and pepper is all you need.
  • Dairy – A mix of butter and heavy cream is needed to make this creamy casserole come to life.
  • Corn Starch – This is my secret weapon to thickening the casserole without the gluten.

How to Make Green Bean Casserole

Sliced shallots on a plastic cutting board and a knife.

First, thinly slice the shallots.

Two pads of butter melting in a skillet.

In a saute pan, add 2 tablespoons butter and heat on high. Then add in the shallots. Reduce to medium heat with lid on and cook for 10 minutes, mixing often so that the shallots don’t burn. Half way through cooking add the water and mix well.

Caramelized shallots in a skillet.

Cook until golden brown and mostly crispy. Remove the crispy shallots from the pan and set to the side.

Raw green beans, mushrooms, and seasoning in a skillet.

Place the remaining 2 tablespoons butter in the sauté pan, melt, and add the green beans and diced mushrooms in the pan with a half cup water. Season with salt and pepper. Cook on high for 8 minutes until tender and most of the liquid has evaporated.

While the green beans cook, in a measuring cup mix together the heavy cream and corn starch and set to the side.

Pan on the stove with green beans and heavy cream.

Pour the heavy cream/corn starch mixture into the pan. Turn the heat off and stir. Cover and let sit for 2 additional minutes.

Place the green bean casserole in a serving dish, and top with crispy shallots. Enjoy.

FAQs

Close up of green bean casserole.
Can I make this recipe without using the stove?

Yes, you can! If you prefer not to use the stove, consider blanching the green beans in the microwave. Place them in a microwave-safe dish with a little water, cover, and microwave for a few minutes until they are tender. Additionally, you can make the crispy shallot topping in the oven or air fryer, bypassing the stovetop entirely.

Can I substitute canned products in this recipe?

While this recipe is all about fresh ingredients, you can make some substitutions to save time. You can use canned gluten-free cream of mushroom soup and gluten-free crispy fried onions if you’re looking for convenience. However, using fresh ingredients will provide the best flavor.

How can I make this dish Vegan?

To create a vegan version of this green bean casserole, substitute the heavy cream with a non-dairy alternative like almond or coconut milk. Use a plant-based butter or oil for frying the shallots and choose a vegan cream of mushroom soup. Be sure to check that all ingredients are labeled as vegan and gluten-free.

Can I prepare this casserole in advance?

Yes, you can assemble the casserole ahead of time and refrigerate it without baking. Cover it tightly and store it for up to 24 hours. When you’re ready to serve, bake it in the preheated oven as directed in the recipe. This is a great time-saving tip for holiday preparations or dinner parties.

Can you freeze green bean casserole?

Yes, you can freeze green bean casserole. However, I would store the fried shallots in a separate container and not on top of the casserole as they will no longer be crunchy.

Recipe Tips and Tricks

Baking dish with green bean casserole on a blue and white striped cloth with two shallots in the background.

Here are a few of my favorite tips and tricks when making a green bean casserole gluten free.

  • Crispy Gluten Free Onions – For the crispiest shallot topping, make sure the shallots are thinly sliced. For an extra crispy crunch you can toss them evenly coating them with a gluten-free flour or cornstarch before frying.
  • Creamier – To make the casserole even creamier, you can use a combination of heavy cream and chicken or vegetable broth.
  • Overcook – Don’t overcook the green beans during blanching or steaming; they should still have a slight crunch as they will continue to cook in the casserole.
  • Seasonings – Season each layer of the casserole with a pinch of salt and pepper for well-balanced flavors.
  • Smokiness – If you want to add a smoky dimension, consider mixing in some cooked and crumbled gluten-free bacon or using a sprinkle of smoked paprika.

What to Serve with Green Bean Casserole

Plate with mashed potatoes, green bean casserole, and turkey breast cutlets with 2 forks, and green bean casserole in the background.

A classic pairing for green bean casserole is roasted turkey or chicken, but it also complements a variety of main dishes, such as ham, turkey cutlets (pictured above), or vegetarian options like stuffed acorn squash.

If you make this gluten free green bean casserole recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Close up of baking dish with green bean casserole on a blue and white striped cloth.

Gluten Free Green Bean Casserole

Are you ready to elevate your holiday table or weeknight dinner with a delectable dish that's not only gluten-free but also incredibly quick to prepare? Look no further! Our Gluten-Free Green Bean Casserole is made with all fresh ingredients and doesn't require an oven. In just under 30 minutes, you can whip up this mouthwatering masterpiece that's sure to become a new family favorite.
5 from 1 vote
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Course: Side Dish
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 369kcal
Author: Katie

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Knife
  • Cutting Board
  • Skillet
  • Silicone Spatula
  • Stove Top

Ingredients

  • 4 tablespoon unsalted butter divided
  • 4 shallots thinly sliced
  • ¼ cup water
  • 1 pound Green Beans trimmed
  • ½ cup white mushrooms diced
  • ½ cup water
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup heavy cream
  • 1 tablespoon corn starch

Instructions

  • In a saute pan, add 2 tablespoons butter and heat on high. Then add in the shallots. Reduce to medium heat with lid on and cook for 10 minutes, mixing often so that the shallots don’t burn. Half way through cooking add the water and mix well. Cook until golden brown and mostly crispy. Remove the crispy shallots from the pan and set to the side.
  • Place the remaining 2 tablespoons butter in the sauté pan, melt, and add the green beans and diced mushrooms in the pan with ½ cup water. Season with salt and pepper. Cook on high for 8 minutes until tender and most of the liquid has evaporated. 
  • While green beans cook, in a measuring cup (or bowl) mix together the heavy cream and corn starch.
  • Pour the heavy cream/corn starch mixture into the pan. Turn the heat off and stir. Cover and let sit for 2 additional minutes.
  • Place the green bean casserole in a serving dish, and top with crispy shallots. Enjoy.

Notes

  • Crispy Gluten Free Onions – For the crispiest shallot topping, make sure the shallots are thinly sliced. For an extra crispy crunch you can toss them evenly coating them with a gluten-free flour or cornstarch before frying.
  • Creamier – To make the casserole even creamier, you can use a combination of heavy cream and chicken or vegetable broth.
  • Overcook – Don’t overcook the green beans during blanching or steaming; they should still have a slight crunch as they will continue to cook in the casserole.
  • Seasonings – Season each layer of the casserole with a pinch of salt and pepper for well-balanced flavors.
  • Smokiness – If you want to add a smoky dimension, consider mixing in some cooked and crumbled gluten-free bacon or using a sprinkle of smoked paprika.

Nutrition

Serving: 0.5cup | Calories: 369kcal | Carbohydrates: 16g | Protein: 4g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 112mg | Sodium: 328mg | Potassium: 406mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2007IU | Vitamin C: 16mg | Calcium: 93mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Cranberry Raspberry Sauce

by 4 Comments

Get ready to elevate your Thanksgiving feast with a burst of sweet and tangy flavors! In this recipe blog post, we’re going to show you how to make the most irresistible homemade Cranberry Raspberry Sauce that will have your guests coming back for more.

A wooden spoon with cranberry raspberry sauce in a bowl on a blue and white stripped cloth with a jar of sauce and cranberries scattered in the background.

Thanksgiving is just around the corner, and while turkey may take center stage on your holiday table, the supporting cast can’t be ignored. One essential side dish that deserves the spotlight is the Cranberry Raspberry Sauce. This vibrant, homemade sauce combines the tartness of cranberries with the sweetness of raspberries to create a delightful accompaniment that will elevate your holiday feast.

I love switching it up and steering away from my traditional cranberry sauce recipe. Most years I alternate between this raspberry cranberry sauce and my mango cranberry sauce.

Whether you’re a seasoned home cook or a novice in the kitchen, this recipe is simple and foolproof, making it a must-have for your Thanksgiving spread. Pair it with my Air Fryer Turkey Breast or keep the meal small with my Turkey Cutlets recipe.

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Why this Recipe Works

Perfect Balance of Flavors – Homemade Cranberry Raspberry Sauce strikes a delightful balance between sweet and tart, thanks to the combination of cranberries and raspberries. It adds a burst of flavor to your savory dishes and is equally delicious on your leftover turkey sandwiches.

Versatile and Unique – Unlike store-bought sauces, making your own allows you to control the ingredients and customize the sauce to your taste. You can adjust the sweetness, add spices, or even introduce other berries for a unique twist. This versatility ensures that your sauce will perfectly complement your entire Thanksgiving menu.

A Dash of Vibrant Color – Thanksgiving is all about celebrating abundance and the beauty of fall. The deep red hue of this Cranberry Raspberry Sauce adds a vibrant touch to your dinner table, enhancing both the visual and culinary appeal of your holiday spread.

Ingredients

Ingredients on marble counter: raspberries, sugar, water, cranberries
  • Cranberries – One bag of fresh cranberries is all you need. You can use frozen if you can’t find fresh.
  • Raspberries – One small six ounce clam shell of the freshest raspberries.
  • Sugar – Because cranberries are so tart they need a lot of sugar to sweeten them up. I prefer to use white granulated sugar.
  • Water – No need to add any additional sugar– water is all you need for the liquid.

Directions

cranberries, raspberries, and sugar in a pot.

First, rinse and drain the fresh cranberries. Pick off any stems or any bad berries. Do the same thing for the raspberries.

Then place them in a large sauce pan. Pour in 1 cup of water and the granulated sugar.

cranberries and raspberries in a pot with a spatula.

Mix well and then cook on medium-high heat for 5 minutes until the cranberries come to a boil. Reduce the heat to medium-low and cook for an additional 15-20 minutes, stirring often until the berries are cooked down and the liquid has thickened.

Cranberry raspberry sauce mixed in a pot on the stove with a spatula.

Once the cranberries are done cooking. Remove from the heat, mix well and let sit un-covered for 30 minutes. The sauce will naturally thicken. Enjoy immediately or transfer to an airtight container and store in the refrigerator for up to 5 days.

FAQs

Cranberry raspberry sauce in a bowl on a blue and white stripped cloth with cranberries scattered in the background.
Can I use frozen cranberries and raspberries instead of fresh?

Yes, frozen berries work just fine. Just be sure to adjust the cooking time accordingly.

How long can I store this sauce in the fridge?

This sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.

Can I make this sauce in advance for Thanksgiving?

Absolutely! In fact, it’s a great make-ahead dish, as the flavors deepen with time.

Is it normal for a popping sound when cooking cranberries?

Yes, as the liquid starts to heat the cranberries will begin to make a “popping” noise. This is totally normal do not worry.

Recipe Tips and Tricks

Cranberry raspberry sauce in a bowl on a blue and white stripped cloth with a jar of sauce, wooden spoon, and cranberries scattered in the background.

Here are a few of my favorite tips and tricks when making raspberry cranberry sauce.

  • Spice it up – Experiment with additional spices like cloves, nutmeg, or a pinch of cardamom for a more complex flavor profile.
  • Sweetness – Adjust the sugar to suit your taste. If you prefer it less sweet, reduce the sugar slightly.
  • Year Round Condiment – This sauce is not just for Thanksgiving; it’s a fantastic condiment for roast chicken, pork, and even as a topping for desserts like cheesecake or ice cream.
  • Gifting – Make extra and gift it to your friends and family in decorative jars. Homemade cranberry raspberry sauce makes a thoughtful and delicious holiday gift.
  • Fresh Fruit – Think of other fresh fruit like mango, apples, pineapples, and even grapes to add to the cranberry sauce. Make sure you dice into bite size pieces if you decide to add fruit.
  • Raspberry Flavor – For a more intense raspberry flavor you can use a raspberry concentrate in place of water or remove the sugar and use a raspberry flavored simple syrup.

Cranberry Recipes

Still craving tart cranberries? Maybe trying to figure out a way to use up the extra bag you have? Try a few of my favorite cranberry recipes.

Now that you’ve discovered the secrets to making this irresistible Cranberry Raspberry Sauce, get ready to impress your guests and make your Thanksgiving feast truly unforgettable. This homemade sauce is not only simple to prepare but also a flavorful and vibrant addition to your holiday table. Enjoy the joy of cooking and celebrating with your loved ones!

If you make this cranberry raspberry sauce recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

A wooden spoon with cranberry raspberry sauce in a bowl on a blue and white stripped cloth with a jar of sauce and cranberries scattered in the background.

Cranberry Raspberry Sauce

Get ready to elevate your Thanksgiving feast with a burst of sweet and tangy flavors! In this recipe blog post, we're going to show you how to make the most irresistible homemade Cranberry Raspberry Sauce that will have your guests coming back for more.
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Course: Side Dish
Cuisine: American
Diet: Gluten Free, Low Lactose
Prep Time: 5 minutes
Cook Time: 20 minutes
Resting Time: 30 minutes
Total Time: 55 minutes
Servings: 10
Calories: 101kcal
Author: Katie

Equipment

  • Measuring Cups
  • Sauce Pan
  • Stove Top
  • Wooden Spoon

Ingredients

  • 12 ounces bag fresh cranberries
  • 1 cup Water
  • 1 cup White Granulated Sugar
  • 6 ounces Fresh Raspberries

Instructions

  • Rinse and drain the fresh cranberries. Pick off any stems or any bad berries. Do the same thing for the raspberries.
  • Then place them in a large sauce pan. Pour in 1 cup of water and the granulated sugar.
  • Mix well and then cook on medium-high heat for 5 minutes until the cranberries come to a boil. Reduce the heat to medium-low and cook for an additional 15-20 minutes, stirring often until the berries are cooked down and the liquid has thickened.
  • Once the cranberries are done cooking. Remove from the heat, mix well and let sit un-covered for 30 minutes. The sauce will naturally thicken. Enjoy immediately or transfer to an airtight container and store in the refrigerator for up to 5 days.

Notes

  • Popping Sound – As the liquid starts to heat the cranberries will begin to make a “popping” noise. This is totally normal!
  • Fresh Fruit – Think of other fresh fruit like mango, apples, pineapples, and even grapes to add to the cranberry sauce. Make sure you dice into bite size pieces if you decide to add fruit.
  • Raspberry Flavor – For a more intense raspberry flavor you can use a raspberry concentrate in place of water or remove the sugar and use a raspberry flavored simple syrup.

Nutrition

Serving: 0.25cup | Calories: 101kcal | Carbohydrates: 26g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 53mg | Fiber: 2g | Sugar: 22g | Vitamin A: 26IU | Vitamin C: 9mg | Calcium: 8mg | Iron: 0.2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Stuffed Cabbage

by 8 Comments

Stuffed Cabbage – a classic Polish delicacy that brings together the flavors of cabbage, ground beef, and rice in a harmonious blend. It’s a dish that has been passed down through generations.

Stuffed Cabbage from KatiesCucina.com

For those who don’t know me in real life, I’m a quarter Polish, and my husband is practically 100% Polish. Growing up, we both had the privilege of savoring authentic Polish cuisine, with one dish in particular taking center stage besides pierogies, it would be Stuffed Cabbage. Although the culinary journey of our respective mothers differed, the love for Stuffed Cabbage united our families. While my mother’s recipe leans towards the sweet side, thanks to the inclusion of brown sugar, my mother-in-law’s version is a delightful salty twist. It’s incredible how the same dish can transform with a few unique touches.

The tradition of making Stuffed Cabbage was passed down from our ancestors, and one day, we hope to pass it on to our children. Despite having dabbled in making it a few times, I can’t claim to have mastered the art of rolling Stuffed Cabbage. It’s a meticulous process, and in this post, we’ll take you on a journey through this culinary tradition. This is why I often like to make my stuffed cabbage soup— no need for rolling the cabbage. Chop it and throw it in the soup pot.

The Stuffed Cabbage journey is a culinary adventure where the humble cabbage leaf meets hearty ground beef and fragrant rice, resulting in a dish that is not only scrumptious but also deeply rooted in Polish culture. Rolling these parcels with precision and care is an art, and getting the cabbage leaves to the right consistency without tearing them can be a challenging feat.

The time and effort invested are indeed worth it, as the end result is a plate of comfort and tradition. While it may seem like a daunting task, I encourage everyone, whether of Polish descent or not, to give Stuffed Cabbage a try at least once in their life. That is, of course, unless you have an aversion to cabbage or ground beef – we won’t force you to try it if that’s the case!

Why This Recipe Works

  • Cultural Connection: Making Stuffed Cabbage is not just about preparing a meal; it’s about connecting with your heritage and the traditions of a specific culture. By trying your hand at this classic Polish dish, you get a taste of the culinary history that has been passed down through generations. It’s a wonderful way to celebrate your cultural roots or explore new ones.
  • Flavorful and Versatile: Stuffed Cabbage is a flavorful and versatile dish that can be adapted to suit various tastes and dietary preferences. Whether you prefer the sweet and savory profile of a brown sugar-infused version or a saltier twist, you have the freedom to customize the filling and seasonings. You can even experiment with vegetarian or alternative fillings to cater to different diets.
  • Make Ahead and Freeze: Stuffed Cabbage is an excellent make-ahead dish. Once you’ve invested the time in rolling those delicious parcels, you can freeze them for future meals. This means you can enjoy the fruits of your labor without repeating the laborious rolling process every time. It’s a convenient option for busy days when you crave a homemade, comforting meal with minimal effort.

FAQs

Stuffed Cabbage from KatiesCucina.com
What makes Stuffed Cabbage a Polish delicacy?

Stuffed Cabbage is considered a Polish delicacy because it has been a part of Polish cuisine for generations. The combination of cabbage, ground beef, and rice, along with the unique sweet or salty twists, reflects the diversity of Polish cooking.

How do I achieve the right consistency for the cabbage leaves when rolling Stuffed Cabbage?

Achieving the ideal consistency for cabbage leaves involves blanching them in boiling water until they are pliable but not overcooked. This ensures they can be rolled without tearing.

What are the key ingredients for making Stuffed Cabbage?

The primary ingredients include cabbage leaves, ground beef, rice, and a flavorful tomato sauce. Additional seasonings may vary based on family recipes.

Tips and Tricks

Stuffed Cabbage from KatiesCucina.com

Here are a few of my expert tips and tricks I’ve found helpful when making stuffed cabbage.

  • Prepare the cabbage leaves carefully: To make the rolling process smoother, remove the tough center stem from each cabbage leaf and blanch them until they are pliable but not mushy.
  • Get creative with fillings: While traditional Stuffed Cabbage includes ground beef and rice, you can experiment with vegetarian or alternative fillings like lentils or mushrooms for a unique twist.
  • Simmer to perfection: Allow your Stuffed Cabbage to simmer in a flavorful tomato sauce for a longer time, as this helps the flavors meld and the dish to reach its full potential.
  • Freeze for future feasts: Stuffed Cabbage freezes well, so you can make a large batch and enjoy it on various occasions without the need for extensive preparation each time

Polish Recipes

Craving more Polish food? Check out these other recipes.

If you make this stuffed cabbage recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Plated meat-stuffed cabbage with red sauce glaze and fork on side.

Stuffed Cabbage

Stuffed Cabbage – a classic Polish delicacy that brings together the flavors of cabbage, ground beef, and rice in a harmonious blend. It's a dish that has been passed down through generations.
5 from 1 vote
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Course: Main Course
Cuisine: Polish
Diet: Gluten Free
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 487kcal
Author: Katie

Equipment

  • Large Stock Pot
  • Skillet
  • Measuring Cups
  • Measuring Spoons
  • Baking Dish
  • Stove Top
  • Oven

Ingredients

  • 1 small cabbage 12 leaves
  • 1 pound lean ground beef
  • 2 cups white rice leftover is fine or fresh
  • ½ white onion diced
  • ¼ teaspoon paprika
  • salt & pepper to taste
  • 2 cans Tomato Sauce
  • ⅓ cup brown sugar
  • ¼ cup half and half

Instructions

  • Fill a large stock pot with water, and cook on high until water is boiling.
  • In a large skillet place ground beef and onions in skillet, and cook on medium-high. Breaking up ground beef as it cooks, and mixing around until all the beef is cooked. Drain well and set aside.
  • While ground beef is cooking either cook white rice according to package or heat-up leftover rice and set aside.
  • Add white rice to the beef/onion mixture. Season with salt and pepper to taste and ¼ teaspoon paprika.
  • Clean the cabbage well and cut the core off. Slowly peal each layer off the cabbage until you have 12 leaves (I like to peal two extra’s in case a few break or become over cooked in the pot)! Place a few leaves in the boiling water and cook for 2-3 minutes or until leaves are soft, but not falling apart. Gently remove the leaves, and repeat this step until ALL the leaves have been cooked. Rinse all the leaves under cold water and set aside.
  • In a sauce pan add both cans of tomato sauce and brown sugar mix well and heat for a few minutes on medium heat. Once the mixture is hot add the half and half and stir until well incorporated. Turn the heat off and let it sit with a covered lid.
  • In a 9×12 pan spray with cooking spray and then ladle a few spoonfuls of sauce making sure that the bottom is well covered.
  • On a clean work surface place a cabbage leave open and add 2 tablespoons of meat/rice mixture. Roll like a burrito and place seam side down. Repeat until all the cabbage leaves have been stuffed. If you have enough mixture for the remaining two extra and there is enough room in your pan make them (you won’t regret it)!
  • Once all the stuffed cabbage is rolled and in your pan pour the remainder of your sauce over the top of the cabbage until all the rolls have been covered with sauce. Place tin foil on top of the dish and bake for 40 minutes. Let it cool for a few minutes outside the oven. Plate and ladle on more sauce before serving. Enjoy!

Notes

  • Prepare the cabbage leaves carefully: To make the rolling process smoother, remove the tough center stem from each cabbage leaf and blanch them until they are pliable but not mushy.
  • Get creative with fillings: While traditional Stuffed Cabbage includes ground beef and rice, you can experiment with vegetarian or alternative fillings like lentils or mushrooms for a unique twist.
  • Simmer to perfection: Allow your Stuffed Cabbage to simmer in a flavorful tomato sauce for a longer time, as this helps the flavors meld and the dish to reach its full potential.
  • Freeze for future feasts: Stuffed Cabbage freezes well, so you can make a large batch and enjoy it on various occasions without the need for extensive preparation each time

Nutrition

Serving: 1g | Calories: 487kcal | Carbohydrates: 84g | Protein: 24g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 454mg | Potassium: 1130mg | Fiber: 5g | Sugar: 25g | Vitamin A: 578IU | Vitamin C: 57mg | Calcium: 108mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Turkey Breast Cutlets

by 12 Comments

Looking for a hearty and satisfying dinner that gives you all the Thanksgiving feels, but in under a half hour? My Turkey Breast Cutlets with gravy recipe is here to delight your taste buds while keeping things simple and delicious.

Turkey breast cutlets with a cream sauce in a pan.

Turkey breast cutlets are a fantastic canvas for creating a delectable meal without the need for traditional breadcrumbs. If you’re in search of a dish that’s rich in flavor and pairs perfectly with a savory homemade gravy, look no further. I love making turkey cutlets when I’m craving turkey, and don’t want to cook a full turkey breast. This dish is also ideal if you are only making Thanksgiving for two or four and don’t want to cook a whole bird.

In this recipe, I’ll guide you on how to prepare juicy turkey breast cutlets seasoned to perfection and served with a luscious garlic thyme gravy that will make your taste buds dance.

Why You Should Make This

Savory Comfort: These turkey breast cutlets with garlic thyme gravy offer a comforting, homestyle flavor that will warm your heart and soul.

Simple and Wholesome: This recipe is straightforward, without the need for breadcrumbs, making it a great option for those seeking a cleaner, low-carb meal.

Customizable Elegance: With the rich flavors of garlic, thyme, and Dijon mustard, you can customize this dish to your taste, making it uniquely yours.

Ingredients

Ingredients on marble counter: onion powder, paprika, salt, pepper, thyme, dijon mustard, olive oil, garlic, heavy cream, corn starch, turkey cutlets.

Turkey – A pound of thinly sliced turkey cutlets is all you need.

Seasonings – I like to use a mix of salt, pepper, onion powder, and paprika for the turkey cutlets. You will also need dried thyme for the gravy.

Garlic – I like to use two cloves of garlic that I minced into tiny pieces as the start for the flavors for my gravy.

Cream – I like to use a half cup of heavy cream; however, if you don’t have heavy cream you can use half and half!

Dijon Mustard – A little brings a nice acidic flavor to the gravy and actually balances out the cream.

Broth – A cup of chicken broth is all you need for the gravy. However, if you have turkey stock that will work too.

Cornstarch – Cornstarch is the best way to thicken up gravy without the gluten!

Directions

raw turkey breast cutlets with seasoning.

First, season each turkey cutlet with salt, onion powder, paprika, and pepper.

Heat a large skillet over medium heat and add the grapeseed oil to cover most of the skillet.

Seasoned turkey breast cutlets cooking in a pan.

Carefully place the seasoned turkey cutlets in the hot oil. Cook for about 3 minutes on each side until the internal temperature reaches 160° Fahrenheit.

Remove the turkey cutlets from the skillet and set them aside on a plate, keeping them warm by tenting foil over the top.

Cream sauce with seasonings in a pot with a spatula.

Add the minced garlic to the skillet. Cook on medium-low heat for 1 minute until fragrant and softened.

While the garlic cooks mix together the cornstarch, heavy cream, Dijon mustard, and chicken broth, whisking constantly. Then begin stirring in the liquid mixture into the skillet until it because to thickens and reaches your desired consistency (about 1-2 minutes).

cooked turkey cutlets in a cream sauce on a pan.

Season the with the dried thyme leaves. Then begin adding in the cutlets with juice into the skillet. Cover with gravy and cook for 1-2 minutes or until the internal temperature reaches 165 degrees Fahrenheit.

Serve the turkey breast cutlets with a generous ladle of the savory gravy.

FAQs

Plate with mashed potatoes, green bean casserole, and turkey breast cutlets with 2 forks, and green bean casserole in the background.
Can I use turkey breast slices instead of cutlets?

Yes, you can use turkey breast slices, but be sure to cook them evenly as they may cook faster than cutlets.

Can I make the gravy ahead of time?

No, you can’t make the gravy ahead of time for this dish. This turkey dinner cooks so quickly there truly is no need to make the gravy ahead of time. Plus you need the pan drippings from the turkey to help season your gravy!

Can I use fresh thyme instead of dried thyme in the gravy?

Absolutely! You can use fresh thyme by doubling the quantity, as dried herbs are more concentrated in flavor.

How can I ensure the cutlets remain juicy?

To keep the cutlets juicy, be careful not to overcook them. Use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).

Tips and Tricks

Turkey breast cutlets with a cream sauce in a pan on a blue and white striped cloth.
  • Don’t Overcook – You don’t want to cook the turkey cutlets all the way through in the first steps. Since the cutlets will cook a little longer in the gravy you will want to just under cook it so they can finish cooking in the gravy.
  • Vegetables – Feel free to add sautéed mushrooms or caramelized onions to the gravy for extra flavor and texture.
  • Seasonings – Enhance the flavor by experimenting with your preferred seasonings and herbs, such as rosemary, sage, or even lemon zest.

Side Dishes for Turkey

Looking for side dishes to serve with your turkey? Here are a few of my favorites.

If you make this recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Turkey breast cutlets with a cream sauce in a pan.

Turkey Breast Cutlets

Looking for a hearty and satisfying dinner that gives you all the Thanksgiving feels, but in under a half hour? My Turkey Breast Cutlets with gravy recipe is here to delight your taste buds while keeping things simple and delicious.
4.41 from 5 votes
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Course: Dinner
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 282kcal
Author: Katie

Equipment

  • Measuring Spoons
  • Measuring Cups
  • 1 Skillet
  • 1 Silicone Spatula
  • 1 Oven

Ingredients

For the Cutlets

  • 1 pound Turkey Cutlets
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Onion Powder
  • 1 Teaspoon Paprika
  • 1 tablespoon Grapeseed Oil

For the Gravy

  • 2 Garlic Cloves minced
  • 1 tablespoon Cornstarch
  • ½ cup Heavy Cream
  • 1 cup Chicken Broth
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Dried Thyme

Instructions

For the Cutlets

  • Season each turkey cutlet with salt, onion powder, paprika, and pepper.
  • Heat a large skillet over medium heat and add the grapeseed oil to cover most of the skillet.
  • Carefully place the seasoned turkey cutlets in the hot oil. Cook for about 3 minutes on each side until the internal temperature reaches 160° Fahrenheit.
  • Remove the turkey cutlets from the skillet and set them aside on a plate, keeping them warm by tenting foil over the top.

For the Gravy

  • Add the minced garlic to the skillet. Cook on medium-low heat for 1 minute until fragrant and softened.
  • While the garlic cooks mix together the cornstarch, heavy cream, Dijon mustard, and chicken broth, whisking constantly. Then begin stirring in the liquid mixture into the skillet until it because to thickens and reaches your desired consistency (about 1-2 minutes).
  • Season the with the dried thyme leaves. Then begin adding in the cutlets with juice into the skillet. Cover with gravy and cook for 1-2 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
  • Serve the turkey breast cutlets with a generous ladle of the savory gravy.

Notes

  • Don’t Overcook – You don’t want to cook the turkey cutlets all the way through in the first steps. Since the cutlets will cook a little longer in the gravy you will want to just under cook it so they can finish cooking in the gravy.
  • Vegetables – Feel free to add sautéed mushrooms or caramelized onions to the gravy for extra flavor and texture.
  • Seasonings – Enhance the flavor by experimenting with your preferred seasonings and herbs, such as rosemary, sage, or even lemon zest.

Nutrition

Serving: 1g | Calories: 282kcal | Carbohydrates: 6g | Protein: 31g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 104mg | Sodium: 702mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 727IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

How to Make Gravy from Turkey Drippings

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Ever wonder how to make gravy from turkey drippings? It’s easier then you think, and best of all made with just 4 ingredients and in minutes. This recipe doesn’t use flour, so it’s a gluten free turkey gravy recipe.

Gravy boat pouring gravy on top of sliced turkey breast.

If you are new to making a turkey, chances are you are going to need to learn how to make turkey gravy. I have been making gravy from scratch for years. I finally took the time to write down the measurements I use in order to share my go-to turkey gravy recipe with you.

There’s something undeniably magical about a homemade Thanksgiving dinner, and at the heart of this culinary celebration lies a golden elixir – turkey gravy made from its drippings. The process of crafting rich, velvety gravy from the pan juices left behind by a beautifully roasted turkey is both an art and a science. It not only elevates the flavor profile of your entire Thanksgiving spread but also embodies the spirit of resourcefulness by ensuring nothing goes to waste.

In this blog post, I’ll delve into the time-honored tradition of making gravy from turkey drippings, uncovering the secrets to achieving a sauce that’s both soul-warming and palate-pleasing. Get ready to unlock the key to a perfect Thanksgiving meal – the liquid gold that is homemade turkey gravy.

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Reasons to Make This Recipe

Enhance Flavor – Making gravy from turkey drippings is a fantastic way to capture and concentrate the rich, savory flavors of your roasted turkey, creating a luscious, homemade gravy that complements your meal perfectly.

Reduce Food Waste – Utilizing the turkey drippings to make gravy is a sustainable practice that minimizes food waste, ensuring that every last bit of flavor from your Thanksgiving turkey is put to delicious use.

Elevate Your Meal – Homemade gravy adds a touch of authenticity and a depth of flavor that store-bought options can’t match, taking your Thanksgiving feast to a whole new level and impressing your guests with your culinary skills.

Ingredients

  • Butter – Because I brine the turkey I like to use unsalted butter to prevent the gravy from being too salty.
  • Pan Drippings – Pan drippings are what give this turkey sauce all the flavors!
  • Corn Starch – I like to use cornstarch because not only is it gluten free, but it also doesn’t give off the chalky flavor that flour sometime tends to give off.
  • Turkey Stock – If you can’t find turkey stock in the store you can use Better than Bouillon Turkey Concentrate Paste. Just mix according to the packaging. If you can’t find either of those you can use chicken broth.

Directions

Strainer over a pot straining out fat from turkey drippings.

Heat the butter on high in a sauce pan. Once the butter is golden in color, pour the pan drippings into the sauce pan. *Make sure to use a strainer to strain out any additional pieces of fat or dried herbs that may have fallen in the roasting pan (as pictured above). Let the butter/drippings cook for 1 minute on high. Reduce the heat to medium-low.

Brown saucepan with gravy and a whisk.

In a measuring cup mix together the turkey broth and cornstarch. Whisk in the broth to the sauce pan. Whisking until thick and golden (about 5 minutes). Season with additional salt and pepper if needed.

FAQs

Turkey gravy in a white gravy boat with turkey breast sliced in background.
How do you thicken gravy with flour?

If your gravy is still too thin, mix together 3 to 4 tablespoons of flour or cornstarch (if keeping this gluten free) into a 3-4 tablespoons of water until a smooth paste has been created. Slowly and gradually whisk the mixture into the gravy a little at a time until it begins to thicken.

How do you make turkey gravy from scratch without drippings?

If you don’t have drippings don’t worry. You’ll just need a stick of butter, some seasonings (like garlic powder, sage, thyme, and parsley), and additional stock to make up for not having drippings. Follow my recipe below, instead of the 2 cups of drippings you’ll use an additional 2 cups of stock/broth instead to make the most delicious homemade turkey gravy.

Why are there no drippings from my turkey?

If you stuffed your turkey the stuffing will absorb most of the drippings. I always add water to the bottom of my roasting pan to stretch my drippings further and give myself more drippings for gravy!

Why do I get lumps in my gravy?

If you add flour or cornstarch directly to simmering hot broth/drippings you will instantly get lumps in your gravy. Instead, whisk the flour/cornstarch into room temperature water or broth and combine until smooth. Then whisk the slurry into the simmering pot of stock. A continuous whisk plus thinned out flour/cornstarch slurry will reduce your chances of having lumpy gravy.

Tips & Tricks

Top view of a white gravy boat filled with yellow gravy and turkey next to it.

Here are a few of my favorite tips and tricks I’ve found helpful when making making turkey gravy.

  • Pan Drippings – I love using the pan drippings for my gravy. I find that it makes a delicious and super flavorful gravy. Yes, it’s on the fattening side. You can by a gravy fat separator to separate out the fat and the actual liquid. However; that’s where all the flavor is. It’s the holidays after all–you can indulge!
  • No Drippings – No drippings, no problems. Just add a few extra tablespoons of butter. You will also need to add some herbs or other seasonings to your gravy. The drippings provide whatever seasonings are on the turkey which allows for a more flavorful gravy.
  • Flour – If you don’t have cornstarch on hand you can use flour. I would make a roux with the melted butter. Sprinkle in the flour and mix until a paste. Then whisk in drippings and stock.
  • Cornstarch – I like to use cornstarch as it doesn’t have a pastey/chalk like taste. I also use cornstarch because it’s gluten free and an easy way to be able to serve my holiday dinner to my entire family without having to make separate items!
  • Gluten Free – Cornstarch is naturally gluten free. So this recipe is gluten free if you follow it how I have it written. Please note, that if you stuff the turkey with a gluten filled stuffing this recipe IS NOT gluten free. I never stuff the bird due to safety reasons (hello salmonella); however some people still like to. If you use the drippings from the turkey breast for the gravy and stuffing was cooked in the bird the gravy will not be gluten free–even if you use cornstarch!
  • Serving Size – This recipe yields 2 cups of gravy. That will roughly feed 4-6 people.

Holiday Menu Ideas

Top view of a white platter with sliced turkey, gravy, and sides next to it.

You have the gravy but what about everything else? I have a wide variety of easy holiday recipes here on Katie’s Cucina. These holiday side dishes (and the prized turkey) can all be found below.

If you make this turkey gravy, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

White gravy boat with yellow gravy inside and turkey in the background.

How to Make Gravy from Turkey Drippings

Ever wonder how to make gravy from turkey drippings? It's easier then you think, and best of all made with just 4 ingredients and in minutes. This recipe doesn't use flour, so it's a gluten free turkey gravy recipe.
5 from 1 vote
Print Pin Save Rate
Course: Sauce
Cuisine: American
Diet: Gluten Free
Prep Time: 4 minutes
Cook Time: 6 minutes
Total Time: 10 minutes
Servings: 8
Calories: 530kcal
Author: Katie

Equipment

  • Stove Top
  • Measuring Spoons
  • Measuring Cups
  • Whisk
  • Silicone Spatula

Ingredients

  • 4 tablespoons Unsalted butter
  • 2 cups Pan Drippings
  • 1-½ cups Turkey broth
  • 2 tablespoons Cornstarch

Instructions

  • Heat the butter on high in a sauce pan. Once the butter is golden in color. Pour the pan drippings into the sauce pan. Let it cook for 1 minute on high. Reduce the heat to medium-low.
  • In a measuring cup mix together the turkey broth and cornstarch. Whisk in the broth to the sauce pan. Whisking until thick and golden (about 5 minutes). Season with additional salt and pepper if needed.

Notes

  • Pan Drippings – I love using the pan drippings for my gravy. I find that it makes a delicious and super flavorful gravy. Yes, it’s on the fattening side. You can by a gravy fat separator to separate out the fat and the actual liquid. However; that’s where all the flavor is. It’s the holidays after all–you can indulge!
  • No Drippings – No drippings, no problems. Just add a few extra tablespoons of butter. You will also need to add some herbs or other seasonings to your gravy. The drippings provide whatever seasonings are on the turkey which allows for a more flavorful gravy.
  • Flour – If you don’t have cornstarch on hand you can use flour. I would make a roux with the melted butter. Sprinkle in the flour and mix until a paste. Then whisk in drippings and stock.
  • Cornstarch – I like to use cornstarch as it doesn’t have a pastey/chalk like taste. I also use cornstarch because it’s gluten free and an easy way to be able to serve my holiday dinner to my entire family without having to make separate items!
  • Gluten Free – Cornstarch is naturally gluten free. So this recipe is gluten free if you follow it how I have it written. Please note, that if you stuff the turkey with a gluten filled stuffing this recipe IS NOT gluten free. I never stuff the bird due to safety reasons (hello salmonella); however some people still like to. If you use the drippings from the turkey breast for the gravy and stuffing was cooked in the bird the gravy will not be gluten free–even if you use cornstarch!
  • Serving Size – This recipe yields 2 cups of gravy. That will roughly feed 4-6 people.

Nutrition

Serving: 0.33c | Calories: 530kcal | Carbohydrates: 2g | Protein: 1g | Fat: 60g | Saturated Fat: 48g | Cholesterol: 15mg | Sodium: 162mg | Potassium: 35mg | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

What to Serve with Chicken Pot Pie – 27 Delicious Side Dishes

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Ever wonder what to serve with chicken pot pie? Discover a variety of mouthwatering side dishes, essential tips, and answers to your most pressing questions for creating the ultimate chicken pot pie meal.

Chicken pot pie, corn bread, green beans, and cucumber tomato salad images with text on image for Pinterest.

When it comes to comfort food, few dishes can compete with the timeless classic, chicken pot pie. Its rich, creamy filling and flaky crust make it a beloved staple on dinner tables across the world. But what side dishes go with say an individual chicken pot pie to create a well-rounded, satisfying meal? I love putting together these round-up style post because I often have friends stumped and ask questions like what to serve with chicken pot pie? That’s why I’m here to help you explore a variety of side dishes, share some tips and tricks, and answer common questions about this beloved dish.

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Side Dishes for Chicken Pot Pie

white plate with a slice of chicken pot pie on a blue and white stripped cloth, a spoon, a fork, and carrots in the background.

Here are just some of the sides I like to serve with a chicken pot pie. If you scroll down you can click on some of my favorite recipes that pair perfectly.

  1. Green Salad: A fresh, crisp green salad is an ideal accompaniment. The lightness of the salad provides a nice contrast to the richness of the pot pie. Choose a mix of greens, add some sliced cucumbers, cherry tomatoes, and a zesty vinaigrette dressing.
  2. Roasted Vegetables: Roasting vegetables like carrots, broccoli, or Brussels sprouts is a fantastic way to add color, nutrition, and a delightful roasted flavor to your meal. A drizzle of olive oil, some herbs, and a sprinkle of salt and pepper will elevate the veggies.
  3. Mashed Potatoes: This classic side dish pairs beautifully with chicken pot pie. Creamy mashed potatoes provide a hearty base that complements the pot pie’s creamy filling. Feel free to add some garlic or herbs for extra flavor.
  4. Corn on the Cob: A simple but satisfying choice, corn on the cob is a great addition to your meal. It’s easy to prepare, and the sweet, juicy kernels balance the savory nature of chicken pot pie.
  5. Cranberry Sauce: If you love a sweet-and-savory combination, consider serving cranberry sauce as a condiment. The tartness of cranberries complements the richness of the pot pie, creating a delightful contrast of flavors.
  6. Soup: A cup of soup, such as tomato, butternut squash, or potato leek, can be a comforting starter. It warms you up and prepares your taste buds for the main course.
  7. Biscuits or Dinner Rolls: Soft, fluffy biscuits or dinner rolls are a fantastic way to soak up every last bit of that delicious pot pie filling. They also add a delightful carb element to your meal.

Frequently Asked Questions

Baked pie with a slice removed and sitting on a white plate with a fork.

Here are some of the most commonly asked questions when making chicken pot pie, how to freeze, how to make pot pie healthier, and more!

Can I make chicken pot pie in advance?

Yes, you can prepare chicken pot pie in advance and refrigerate it. To serve, reheat it in the oven until it’s hot and bubbly.

Can I freeze chicken pot pie?

Absolutely! Chicken pot pie freezes well. Just be sure to wrap it tightly and label it with the date so you can enjoy it within a few months.

Can I use store-bought crust?

Yes, you can use pre-made pie crusts for convenience. However, homemade crusts provide a more personal touch and often better flavor.

How can I make my chicken pot pie healthier?

You can make chicken pot pie healthier by using less butter or cream, adding more vegetables, and opting for a whole wheat crust or a phyllo dough topping.

What can I do with leftovers?

Leftover chicken pot pie can be enjoyed the next day or repurposed into a pot pie casserole, turnovers, or even used as a filling for a sandwich.

Tips and Tricks for Making Chicken Pot Pie

Pie baked in a glass pie dish with white and blue striped cloth next to it and celery and carrots in the background.

Now that we’ve explored some great side dish options, let’s dive into some tips and tricks for serving chicken pot pie:

  • Don’t Overcrowd: When serving chicken pot pie, remember that it’s a substantial dish on its own. Avoid overloading your plate with too many side dishes, as it can be overwhelming.
  • Balance Flavors: Strive for a balance of flavors and textures. If your pot pie is rich and creamy, opt for lighter and crisper side dishes. If your pot pie is more on the plain side, consider sides with stronger flavors.
  • Timing is Key: Make sure your side dishes are ready and hot when you serve the pot pie. No one wants to eat lukewarm or cold sides with a piping hot pot pie.
  • Garnish: A sprinkle of fresh herbs or grated cheese on top of your pot pie adds visual appeal and an extra layer of flavor.
  • Individual Portions: For a more elegant presentation, consider making mini chicken pot pies or serving the dish in individual ramekins.

Sides for Chicken Pot Pie

Honey Cornbread Muffins

White plate with 5 muffins stacked and one corn muffin split with butter on top.
Delicious Honey Cornbread Muffins are moist, sweet and full of flavor. This cornbread muffin recipe is made from scratch in under a half hour!
Check out this recipe

Honey Butter Crescent Rolls

Square photo of an oval platter on a white countertop with baked croissants on top.
Make these Honey Butter Crescent Rolls the star of your next dinner. With just four simply ingredients and within 15 minutes time you will have an irresistible side that your friends and family will be going back for seconds and thirds!
Check out this recipe

Homemade Garlic Knots

Homemade Garlic Knots
Soft, fluffy, Homemade Garlic Knots are baked to a lovely golden brown, then brushed with seasoned garlic butter. These knots have oodles of flavor and a gorgeous, tender texture and perfect with a pot pie.
Check out this recipe

Garlic Cheese Bread

Two loaves of garlic cheese bread with one cut into 4 pieces resting on a wood cutting board.
Garlic cheese bread is a delicious and easy-to-make side dish that compliments any Italian dinner. This cheese bread is sure to satisfy your cravings and is made by using a loaf of freshly baked French bread from your local bakery, softened butter, my secret ingredient, herbs, and of course cheese.
Check out this recipe

Beer Bread

sliced Beer Bread resting on a plaid dish cloth.
Scared to bake with yeast? Make a loaf of this four ingredient beer bread recipe. Fresh thick homemade bread made in under an hours time with no resting time needed!
Check out this recipe

Buttermilk Biscuits

Buttermilk Biscuits
Melt-in-your mouth homemade buttermilk biscuits made in your kitchen in less than 30 minutes time! With just a few ingredients your next breakfast or brunch will be complete.
Check out this recipe

House Salad

Two white bowls filled with salad and forks and veggies next to it.
Explore the ultimate chopped romaine house salad recipe, featuring a harmonious blend of fresh vegetables, cheese, and croutons. Elevate your dining experience with this easy-to-make, nutrient-packed, and irresistibly delicious dish!
Check out this recipe

Roasted Acorn Squash & Pear Quinoa Salad

Roasted Acorn Squash & Pear Quinoa Salad
Spiced acorn squash, pears and quinoa cook simultaneously in the oven before being tossed with dried cranberries, pecans, goat cheese, and fresh arugula. This fall inspired salad will pair perfectly with a hearty pot pie.
Check out this recipe

Panera Greek Salad

Square photo of 2 bowls of greek salad with a red and white striped napkin.
Craving a Panera Greek Salad? Make it at home using romaine, cucumbers, tomatoes, olives, feta, red onion, and pepperocini's! This salad takes less then 10 minutes together and can feed 1-4 people.
Check out this recipe

Kale and Brussels Sprouts Salad with a Maple Dijon Vinaigrette

Kale and Brussels Sprouts Salad with a Maple Dijon Vinaigrette
This Kale and Brussels Sprouts Salad with a Maple Dijon Vinaigrette is the perfect salad for fall. It’s so fresh and flavorful and balances the heaviness of a pot pie.
Check out this recipe

Tomato and Onion Salad

Blue bowl filled with tomatoes, red onions, and herbs.
My Tomato and Onion Salad with Balsamic Vinegar comes together in minutes and is perfect as a make ahead summer side dish recipe. Full of fresh beef stake tomatoes, red onions, balsamic dressing and fresh herbs–it marinates for 4 hours for an ultra flavorful accompaniment to any barbecue dinner.
Check out this recipe

Chopped BLT Salad with Corn

Chopped BLT Salad with Corn
This Chopped BLT Salad with Corn will quickly become your go-to salad and pairs perfectly with a hearty chicken pot pie. Tossed in an herby basil vinaigrette, you’ll make this chopped salad all year long!
Check out this recipe

Beet Salad with Feta

White oval dish filled with beets, feta, spinach, and balsamic drizzle.
Beet Salad with Feta is a delicious easy salad that consists of spinach, cooked beets, creamy feta cheese, green onions with a drizzle of olive oil and balsamic reduction. This gluten free recipe comes together within 10 minutes and is perfect for entertaining a crowd.
Check out this recipe

Instant Pot Garlic Mashed Potatoes

White bowl with fluffy mashed potatoes topped with butter and parsley.
Make perfect creamy homemade mashed potatoes every single time with my easy-to-make recipe for Instant Pot Garlic Mashed Potatoes. This classic side dish is made within 30 minutes with fresh ingredients.
Check out this recipe

Air Fryer Green Beans

White bowl of green beans with garlic divided up close.
If you are looking for an easy side dish to make my Air Fryer Green Beans recipe is done in under 10 minutes and yields a flavorful side dish everyone is going to love.
Check out this recipe

Roasted Brussel Sprouts and Carrots

White bowl filled with roasted baby carrots and brussels sprouts.
Roasted Brussels sprouts and carrots are a delicious and easy side dish recipe that compliments just about any meal. Simply place the vegetables on a sheet pan, drizzle with olive oil, season with salt and pepper, and roast in the oven. In under an hours time you will have a delectable side dish that no one will be able to resist.
Check out this recipe

Instant Pot Garlic & Onion Green Beans

Instant Pot Garlic & Onion Green Beans
This recipe for Instant Pot Garlic & Onion Green Beans is an easy side dish perfect for any meal and made in under 10 minutes time!
Check out this recipe

Sauteed Zucchini and Tomatoes

Close up shot of sautéed zucchini and tomatoes resting in a pan.
Looking for an easy vegetarian side dish to serve along with dinner? My Sauteed Zucchini and Tomatoes recipe is done in 15 minutes and full of flavor.
Check out this recipe

Easy Roasted Broccoli

Easy Roasted Broccoli
Easy Roasted Broccoli is the perfect side dish; crispy on the outside + tender on the inside, say hello to your new favorite broccoli recipe! Broccoli always pairs well with pot pie and will add a dash of greens to your plate.
Check out this recipe

Instant Pot Carrots

Square photo of a white bowl filled with cooked baby carrots.
Instant Pot Carrots are perfectly cooked and done from start to finish in about 15 minutes. This is an easy side dish for dinner or cooking for a large group of people. It's versatile and can be customized to fit your needs.
Check out this recipe

Sauteed Green Beans & Leeks

Sauteed Green Beans & Leeks
Change up your side dish routine and make my easy and unique recipe for Sauteed Green Beans & Leeks.
Check out this recipe

Easy Oven Roasted Vegetables

Easy Oven Roasted Vegetables
Oven Roasted Vegetables are deliciously tender and roasted in a crave-worthy seasoning blend to add an extra serving a veggies to your plate. Get tips for perfect roast veggies side dish every time!
Check out this recipe

Instant Pot Asparagus

Cooked asparagus on a white platter topped with salt and pepper.
Instant Pot Asparagus is done from start to finish in 5 minutes making for an easy weeknight side dish.
Check out this recipe

Slow Cooker Honey Glazed Carrots

Need a healthy side dish to feed a crowd? Try this recipe for Slow Cooker Honey Glazed Carrots–they take less than 5 minutes to prepare and 3 hours of no fuss cooking!
Check out this recipe

Sautéed Spinach

Sautéed Spinach
This delicious sauteed spinach recipe is a quick and easy side dish and a great way to add extra green to your plate. The fresh greens are cooked in olive oil with garlic and lemon juice.
Check out this recipe

Skillet Green Beans

Skillet Green Beans are made in just 15 minutes and bursting with flavor with sauteed bell peppers and garlic. These green beans are like no other side dish you have ever had.
Check out this recipe

Instant Pot Corn on the Cob

four corn on the cobs in an Instant Pot.
Simplify cooking buttery corn on the cob and follow my easy recipe for Instant Pot Corn on the Cob. This easy summertime side dish is made in just 10 minutes and cooked to perfection EVERY time! 
Check out this recipe

What you serve with chicken pot pie can enhance the dining experience, making it even more satisfying. Whether you choose a fresh salad, roasted vegetables, or creamy mashed potatoes, there are numerous delicious options to complement this beloved comfort food. By following our tips and tricks and addressing common questions, you’ll be well-prepared to serve a memorable meal centered around the start dish, chicken pot pie.

Halloween Treats to Make

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Looking for a sweet treat to make on Halloween? I found 25 Halloween Treats to Make from beginner to advanced levels that have all things creepy, spooky, and downright petrifying! Bats, cats, ghosts, and monsters transform some of the sweetest desserts on the web!

Four photos of Halloween foods with text on image for Pinterest.

I’m always looking for creepy but easy Halloween desserts to make for my kids and their friends! We love Halloween in my house and that’s why I put together a list of 25 Halloween Treats to Make! My youngest is still leaning more on the cute then creepy side when it comes to Halloween. But my son is a little older and the creepier the better in his book! My son loves to make monster apple slices for a healthy dessert. I love to make a Halloween Candy Cookie Skillet a few days after Halloween to use up some of the leftover candy.

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Halloween Treat FAQs

What is a Halloween treat?

A Halloween treat is something that is sweet whether its a piece of candy or a baked good that has spiders, ghost, monsters or more on it.

What is the most popular food for Halloween?

Caramel apples are one of the most popular Halloween foods. As well as candy corn, pumpkin or apple flavored desserts, caramel corn, and candy corn which can only be found around Halloween.

What are some easy Halloween treats to make?

-Rice Krispie Treats shaped like pumpkins or bats.
-Chocolate-dipped pretzel rods with spooky decorations.
-Mummy hot dogs made with crescent roll dough.
-Apple slices with candy corn teeth.

How can I make my treats look spooky?

-Use food coloring to create eerie colors.
-Decorate with edible googly eyes.
-Add red food gel to create “blood” splatters.
-Use cookie cutters to shape treats into Halloween-themed shapes.

What are some non-candy treats for Halloween?

Mini bags of popcorn, stickers or temporary tattoos, glow sticks or glow-in-the-dark toys or even Halloween-themed pencils or erasers.

Can I make Halloween treats in advance?

Many Halloween treats can be made in advance and stored in airtight containers. Just be sure to check for any specific storage recommendations for each treat.

How can I make treats for people with allergies?

– Look for allergy-friendly recipes and substitute ingredients as needed.
– Clearly label treats with their ingredients.
– Consider providing a separate tray of allergen-free treats.

How can I involve kids in making Halloween treats?

I like to let them help with simple tasks like decorating cookies or shaping Rice Krispie Treats. You can also create a decorating station with different toppings and let them unleash their creativity. Ultimately, make it a fun family activity by working together in the kitchen.

Tips and Tricks

  • Plan Ahead: Start planning your Halloween treats well in advance so you have time to gather ingredients and decorations.
  • Simple and Fun: Keep your treats simple and focus on making them fun and visually appealing. It’s not about complexity but creativity.
  • Safety First: If you’re making treats for kids, be mindful of common allergies, such as nuts or gluten. Consider offering allergen-free options.
  • Get Creative with Presentation: Use themed plates, serving dishes, and utensils to enhance the Halloween vibe.
  • Practice Makes Perfect: If you’re trying a new recipe, it’s a good idea to do a trial run before the big day to work out any kinks.
  • Candy Alternatives: If you want to provide healthier alternatives, consider fruit snacks, granola bars, or small toys.
  • Make Ahead: Many Halloween treats can be made in advance and stored in airtight containers to save time on the day of your celebration.

Bloody Eyeball Cherry Cheesecake Cupcakes

four cherry cheeseacke cupcakeson a metal platter with candy eyeballs on top.
Amp up your Halloween with the most delicious and yet frightfully looking Bloody Eyeball Cherry Cheesecake Cupcakes. All the guys and ghouls will die for a Halloween cheesecake!
Check out this recipe

Frankenstein Chocolate Whoopie Pies

Frankenstein Chocolate Whoopie Pies
Frankenstein Chocolate Whoopie Pies! Turn this classic dessert into a quick and clever sweet Halloween treat with just a few decorative tweaks.
Check out this recipe

Black chocolate cupcakes with slime filling

Black chocolate cupcakes with slime filling
Get ready for Halloween with these deep, dark Black Chocolate Cupcakes filled with green-tinged white chocolate slime and topped with gummy eyeballs!
Check out this recipe
thick square cookie with orange, purple, and green m&ms inside on orange napkin.
Nothing completes Halloween without making a batch of my Halloween M&M Cookie Bars. Full of Halloween M&M's, chocolate chips, and Halloween colored sprinkles! This easy dessert recipe comes together in under an hours time.
Check out this recipe

Halloween popcorn bars

Halloween popcorn bars
Halloween popcorn balls (or bars) are aneasy treat everyone will love! Perfect for kid’s school Halloween parties. Like rice crispie treats but better!
Check out this recipe

Melted Witch Push Up Pops

Melted Witch Push Up Pops
These fun Halloween treats look like an upside down witch – in push-up pop form! With chocolate witch boots, frosting & chocolate cake – what’s not to LOVE?
Check out this recipe

Bat Oreo Truffles- Easy Halloween Treat

Bat Oreo Truffles- Easy Halloween Treat
Halloween is a little extra sweet when you have a batch of these Bat Oreo Truffles! Oreo cookies are blended with cream cheese. The base is then dipped in melted chocolate and finished off with candies!
Check out this recipe
Halloween Candy Skillet Cookie
Combine all your favorite Halloween candy into one giant Halloween candy skillet cookie. This giant cookie is best served warm and with a few scoops of your favorite ice cream.
Check out this recipe

Meringue Bones Halloween Treats

Meringue Bones Halloween Treats
These easy meringue bones make a fun Halloween treat for Halloween parties or class treats. Eat them on their own, add your favorite fillings, or use them as cute toppers for Halloween cupcakes or cakes!
Check out this recipe

Halloween Pretzels

Pretzels dipped in colored white chocolate with eyeballs on the pretzels.
My monster Halloween pretzels will be a new October tradition. They are perfect for any kid or adult Halloween party or a fun sweet and salty snack during the month of October!
Check out this recipe

Halloween White Chocolate Eyeballs

Halloween White Chocolate Eyeballs
These Halloween white chocolate eyeballs have a surprise filling: purple sweet potato! A much healthier option to give to trick-or-treating kids!
Check out this recipe

Monster Marshmallows

Monster Marshmallows
Monster Marshmallows for Halloween: Marshmallows on a stick become Halloween monster heads with a little icing or chocolate and some sprinkles — easy to do and they make a big impression!
Check out this recipe

Halloween Snack Mix

Halloween Snack Mix
Enjoy this sweet and salty Halloween Snack Mix at your next Halloween party. The perfect way to use up candy plus add in the salty like pretzels and bugles.
Check out this recipe

Death by Chocolate Dessert Ball

Death by Chocolate Dessert Ball
Death by Chocolate Dessert Ball is a chocolate lover’s dream! Filled with chocolate sauce and rolled in mini chocolate chips, it’s the perfect dessert to serve for a party!
Check out this recipe

Sugar Skull Layer Cake

Sugar Skull Layer Cake
Celebrate Halloween with a Sugar Skull Layer Cake decorated with colorful rosettes, piped marigolds, sprinkles, and marshmallow sugar skulls.
Check out this recipe

Monster Apple Slices

Monster Apple Slices
Looking for a healthy and fun Halloween treat for the kids and adults? Break out some ingredients from the pantry and make my Monster Apple Slices for your next Monster Bash.
Check out this recipe

Spooky Spider Cookies

Spooky Spider Cookies
These adorably spooky Spider Cookies are perfect for Halloween! Made with peanut butter cookies, marshmallow “spiderwebs”, and peanut butter cup bodies with candy eyes these Halloween treats are fun to assemble and almost too cute to eat.




Check out this recipe

DIY Pretzel & Chocolate Spiders

DIY Pretzel & Chocolate Spiders
Make delectable chocolate cupcakes topped with the creepiest giant spiders on top!
Check out this recipe

Monster Cream Cheese Caramel Apple Dip

Cream cheese with carmel on top and eyeballs with apples and crackers on a tray.
Make a delectable monster cream cheese caramel apple dip with just 3 ingredients (that include the candy eyes) plus apples and butter crackers for dipping!
Check out this recipe

Bloody Band-Aid Cookies

Bloody Band-Aid Cookies
It’s that time of year of again…where gross food is welcomed by the little boys that inhabit my house. Nothing brings a smile to their face like something bloody, goopy, poopy or oozy when Halloween is in the air. They love it.
Check out this recipe

Brain Cupcakes in a Jar

Brain Cupcakes in a Jar
These creepy Brain Cupcakes in a Jar recipe make the perfect Halloween party food! Great dessert idea for a zombie or Halloween party.
Check out this recipe

White Chocolate Halloween Candy Bark

White Chocolate Halloween Candy Bark
Use up your leftover Halloween candy and make my easy recipe for White Chocolate Halloween Candy Bark for your family and friends.
Check out this recipe

Ghost Cake Pops

Ghost Cake Pops
Make these adorable Ghost cake pops by combining cake and frosting and decorating to look like little trick or treaters!
Check out this recipe
Easy Ghost Cookies Halloween Cookie Recipe
Easy Ghost Cookies – turn homemade frosted sugar cookies into adorable Ghost Cookies by adding Oreo Mini cookies and M&M’S. Perfect for Halloween!
Check out this recipe

Zombie Eyeball Rice Krispies Treats

Zombie Eyeball Rice Krispies Treats
These Zombie Eyeball Rice Krispies Treats are the perfect Halloween treat and so easy to make! So fun for Halloween parties and Halloween movie nights!
Check out this recipe

Cake Mix Monster Cookies

Cake Mix Monster Cookies
These cute and spooky Cake Mix Monster Cookies are made using white cake mix or vanilla cake mix, a little coloring and candy eyeballs.
Check out this recipe

If you were looking for Halloween treats recipes or even Halloween baking ideas I hope you found exactly what you were looking for. Whether it’s something easy like my Monster Pumpkin Spice Caramel Cream Cheese Dip or a little more complex like my Bloody Eyeball Cherry Cheesecake Cupcakes there is something for everyone. These Halloween treats are sure to be a hit among all the guys and ghouls!

If you make any of these Halloween Treats recipes, I would be honored and love for you to take the time to leave a ⭐ star rating and comment!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Cabbage Roll Soup

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Cabbage Roll Soup tastes just like traditional stuffed cabbage but in the soup form. This hearty soup recipe is loaded with ground beef, onions, cabbage, tomatoes, and rice. A delicious alternative when you are craving comfort food, but don’t want to spend hours making cabbage rolls.

pot of stuffed cabbage soup with slices of bread in the background

We love stuffed cabbage in my home. So it was only natural that I transform it into a hearty bowl of soup. This cabbage roll soup takes all the flavors of traditional cabbage rolls and transforms them into a hearty, one-pot wonder that’s easy to make and even easier to enjoy. When I’m craving a golumpki (known in Polish as gołąbki) this soup totally fulfills it. Even if you are not familiar with stuffed cabbage, but you like ground beef, rice, cabbage, and tomatoes you’ll love this soup.

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Why this Recipe Works

Time-saving Twist: Experience the delightful flavors of cabbage rolls without the hassle of stuffing each individual leaf—this soup simplifies the process and saves time.

Versatility: This soup recipe is highly adaptable, allowing you to customize the ingredients to your taste, making it perfect for various dietary preferences and restrictions.

Cold-Weather Comfort: With its rich tomato base, tender cabbage, and a medley of spices, this soup is a satisfying and heartwarming meal for those chilly winter nights.

Ingredients

ingredients on the marble counter: beef broth, cabbage, tomato sauce, diced tomatoes, onion, ground beef, rice, pepper
  • Ground Beef – One pound of lean ground beef is all you need to create this hearty soup recipe.
  • Tomatoes – I used a can of diced tomatoes as well as tomato sauce to give that rich tomato base.
  • Cabbage – One head of cabbage cut into 1-inch chunks boil down perfectly. I love the balance it gives.
  • Rice – A half cup of rice will be more than enough for this pot of soup. This is one soup where I cook the rice in the broth.
  • Broth – Beef broth brings out the ground beef and also is the prefect base.
  • Onion – One onion diced, will caramelize and cook with the beef adding an additional layer of flavor.

Directions

Pot on the stove filled with ingredients for stuffed cabbage soup

In a large stock pot begin to cook the lean ground beef on medium heat. Breaking up the ground beef into bite-size pieces. After about 5 minutes of cooking while it’s halfway brown add in the diced onion. Continue to saute and break up the meat.

Drain any excess oil from the pot.

green pot on the stove filled with ingredients for stuffed cabbage soup

Add the chopped cabbage to the pot and mix it. Then add in the diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper.

green pot on the stove filled with ingredients for stuffed cabbage soup and broth pouring in.

Pour the beef broth into the pot. Then mix well.

Pot on the stove filled with ingredients for stuffed cabbage soup and broth

Bring the soup to a boil then reduce the heat to a simmer for 20 minutes (stirring occasionally).

a pot full of cabbage soup on green fabric and a ladle with soup.

Once the cabbage is partially cooked add in the rice. Cook for an additional 15 minutes stirring often until rice is cooked. Divide soup evenly among bowls and enjoy.

FAQs

a pot full of cabbage soup on green fabric and a ladle and slices of bread and white bowls in the background.
Does cabbage freeze well in soup?

Yes, cabbage freezes fine in soup. You can freeze it up to 6 months in a freezer-safe container.

Does simmering soup longer make it taste better?

For the most part, yes. The longer you simmer soup the longer the flavors will blend together making for an even more flavorful soup.

Should you cook soup with lid on or off?

When you leave the lid off the liquid will evaporate quicker. If you simmer the soup with the lid on it will keep the broth from evaporating therefor leaving you with more broth.

Can I make this soup vegetarian or vegan?

Absolutely! You can use plant-based ground meat substitutes and vegetable broth to create a vegetarian or vegan version of this soup.

Can I use different types of cabbage?

Yes, you can experiment with green, red, or savoy cabbage for unique flavors and textures.

What does cabbage roll soup taste like?

Cabbage Roll Soup tastes like a comforting blend of savory ground meat, the natural sweetness of cabbage, and the aromatic medley of herbs and spices, all simmered in a rich, tomato-based broth that will transport your taste buds to a cozy, homemade meal.

Tips & Tricks

two white bowls with stuffed cabbage soup on green fabric with a pot of soup and slices of bread in the background.

Here are a few of my favorite tips and tricks when making my stuffed cabbage soup recipe.

  • Cabbage – If you can only find a large head of cabbage use only half. Make sure you cut the pieces into bite-size pieces.
  • Rice – If I have cooked rice on hand I will add it to the soup once the cabbage is cooked. This will reduce the cooking time by 15 minutes.
  • Broth – This soup is a thick and hearty soup. Therefor, the next day you will find it more stew like as the rice will absorb all the broth. You have two options. You can add an additional 32 ounce box of beef broth to the soup the next day as you reheat it OR you can simply leave the rice out and just add it to individual bowls. This will ensure that the rice does not absorb the broth.

What to serve with Stuffed Cabbage Soup

If you make this cabbage roll soup recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

close up of bowl with stuffed cabbage soup and a spoon.

Cabbage Roll Soup

Cabbage Roll Soup tastes just like traditional stuffed cabbage but in the soup form. This hearty soup recipe is loaded with ground beef, onions, cabbage, tomatoes, and rice. A delicious alternative when you are craving comfort food, but don't want to spend hours making cabbage rolls.
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Course: Soup
Cuisine: American, Polish
Diet: Gluten Free, Low Lactose
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8
Calories: 216kcal
Author: Katie

Equipment

  • 1 Large Stock Pot
  • 1 Wooden Spoon
  • 1 Cutting Board
  • 1 Knife
  • 1 Soup Ladle

Ingredients

  • 1.25 pounds Lean Ground Beef
  • 1 Onion diced
  • 1 Small Head of Cabbage chopped into bite-size pieces
  • 15 ounces Diced Canned Tomatoes
  • 15 ounces Tomato Sauce
  • 1 tablespoon Italian Seasoning
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper
  • 64 ounces Beef broth
  • ½ cup White Rice

Instructions

  • In a large stock pot begin to cook the lean ground beef on medium heat. Breaking up the ground beef into bite-size pieces. After about 5 minutes of cooking while it's halfway brown add in the diced onion. Continue to saute and break up the meat.
    1.25 pounds Lean Ground Beef, 1 Onion
  • Drain any excess oil from the pot.
  • Add the chopped cabbage to the pot and mix it. Then add in the diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Pour the beef broth into the pot. Then mix well.
    1 Small Head of Cabbage, 15 ounces Diced Canned Tomatoes, 15 ounces Tomato Sauce, 1 tablespoon Italian Seasoning, ½ teaspoon Kosher Salt, ¼ teaspoon Black Pepper, 64 ounces Beef broth
  • Bring the soup to a boil then reduce the heat to a simmer for 20 minutes (stirring occasionally).
  • Once the cabbage is partially cooked add in the rice. Cook for an additional 15 minutes stirring often until rice is cooked. Divide soup evenly among bowls and enjoy.
    ½ cup White Rice

Notes

  • Cabbage – If you can only find a large head of cabbage use only half. Make sure you cut the pieces into bite-size pieces.
  • Rice – If I have cooked rice on hand I will add it to the soup once the cabbage is cooked. This will reduce the cooking time by 15 minutes.

Nutrition

Serving: 8ounces | Calories: 216kcal | Carbohydrates: 23g | Protein: 21g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 1391mg | Potassium: 761mg | Fiber: 5g | Sugar: 7g | Vitamin A: 565IU | Vitamin C: 47mg | Calcium: 106mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Chocolate Sugar Cookies

by 7 Comments

Chocolate Sugar Cookies rival the vanilla counter part. These cookies have a soft and chewy texture with a little crunch thanks to being rolled in granulated sugar. These cookies come together within 30 minutes and are perfect for any occasion whether a cookie swap or simply craving chocolate.

4 chocolate sugar cookies on a white plate with a pink striped white cloth in the background with a glass of milk and 3 baked cookies on a cookie sheet.

My chocolate sugar cookies recipe is one of my all-time favorites because it embodies the perfect balance between simplicity and deliciousness. When I’m in the mood for a sweet treat but don’t want to spend hours in the kitchen, this recipe always comes to the rescue! Chocolate sugar cookies are relatively simple to prepare, uses common pantry and refrigerated ingredients, and the dough can be quickly mixed and shaped into cookies.

They are rich in chocolate flavor but not too intense, perfect for chocolate lovers or anyone with a sweet tooth. These cookies are extremely versatile. They can be enjoyed plain, with a glass of milk, or used as a base for various toppings and mix-ins, such as nuts, chocolate chips, dried fruit or even rolled out and frosted with icing and sprinkles. The versatility makes them suitable for different tastes and occasions.

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Why this Recipe Works

Quick Baking – This recipe can be made on your own time! You can either bake it right after you make the dough, or refrigerate the dough for up to one day and bake it later. Just remember if you refrigerate the dough you should probably pre-scoop since the dough will harden thanks to the butter. 

Everyday Ingredients – This cookie recipe uses basic every-day pantry and refrigerator ingredients such as butter and eggs, flour, sugar, baking soda and baking powder, vanilla extract, and of course cocoa powder. 

Versatile – These chocolate cookies are versatile. They can be customized with various toppings and mix-ins, such as chopped almonds, pecans, or walnuts, mini chocolate chips, peanut butter chips, or even white chocolate chips, and dried fruit such as cranberries or blueberries. This cookie dough can be used for chocolate cut out cookies that can be frosted with icing and topped with sprinkles.

Ingredients

ingredients on marble counter; flour, brown sugar, sugar, vanilla extract, salt, baking soda, baking powder, eggs, two sticks of butter, an cocoa powder
  • Butter – I always only have salted butter on hand, but most people like to bake with unsalted butter. Either will work! Don’t forget to take out the butter ahead of time for it to get to room temperature.
  • Sugar – You will need both brown sugar and granulated sugar for this recipe. This combo is what gives the cookies its sweet tasting flavor both inside and out. The granulated sugar will give the outside of the cookie a nice little crunch. 
  • Eggs – I also like to take out my eggs when I take out my butter to get my refrigerated ingredients to room temperature. This helps when baking to ensure all ingredients are at the same temperature. 
  • Vanilla Extract – A high quality vanilla extract will bring your cookies to the next level. 
  • All-Purpose Flour – This is the base for my cookie dough batter and the only flour I ever use for this cookie recipe. I’m unsure how these cookies would bake if you substitute the flour for whole wheat, peanut flour, or even gluten free flour. If you try a different type of flour feel free to let me know how they turned out in the comments below. 
  • Cocoa Powder – A high quality cocoa powder for this recipe is key. This will give the chocolate flavor to the cookie.
  • Baking Soda & Baking Powder – These are leavening agents in cookies, helping them rise by releasing carbon dioxide gas when exposed to heat, resulting in a softer and more delicate texture.
  • Salt – The salt cuts the flour taste just enough, but doesn’t make it overly salty.

Directions

yellow mixer with creamed butter and sugar on a gray marble counter.

First preheat the oven to 350 degrees Fahrenheit. Using a KitchenAid stand mixer fitted with a paddle attachment, begin to cream the butter, brown sugar and a some of the granulated sugar together. Mix together on medium speed for 2 minutes until creamy.

Then add the eggs one at a time into the mixer while the mixer is on low speed. Pour in the vanilla extract. Mix again for 1 minute then stop and scrape down the sides of the bowl.

yellow mixer with chocolate sugar cookie dry ingredients on a gray marble counter.

Pour the all-purpose flour, cocoa powder, salt, baking soda, and baking powder into the bowl. Mix for one minute starting on low speed and gradually increasing to medium. Once it’s done set to the side.

Line baking sheets with parchment paper and set to the side.

scoop of cookie dough in scoop with mixing bowl with chocolate sugar cookie dough and white sugar in a clear bowl a gray marble counter.
mixing bowl with chocolate sugar cookie dough and a scoop and white sugar and one ball of cookie dough in a clear bowl on a gray marble counter.

Place the remaining granulated sugar into a bowl. Using a medium cookie scoop, scoop chocolate dough one-by-one and drop into the bowl with the sugar. Sprinkle sugar on top, roll the ball of dough around until it is covered in granulated sugar.

hand with chocolate sugar cookie dough ball rolled in sugar with a mixing bowl with scoop in background

It should look just like this.

11 raw cookie dough balls on a cookie baking sheet

Then place on an ungreased parchment lined baking sheet. Repeat until all the cookie dough is used.

close up of 6 baked chocolate sugar cookies on a cookie sheet.

Bake in the middle rack for 12 minutes until the cookies are just set. Remove from the oven and let rest on the baking sheet for 10-15 minutes until cooled and set then transfer to a wire rack.

FAQs

4 chocolate sugar cookies on a white plate with a pink striped white cloth in the background with a glass of milk and 10 baked cookies on a cookie sheet
How are chocolate sugar cookies different from regular sugar cookies?

Chocolate sugar cookies differ from regular sugar cookies primarily in flavor. While sugar cookies have a classic buttery and sweet taste, chocolate sugar cookies have a pronounced chocolate flavor due to the addition of cocoa powder or chocolate.

How long can I store chocolate sugar cookies, and what’s the best way to store them?

Chocolate sugar cookies can be stored in an airtight container at room temperature for up to 5 days.

Are there any variations of chocolate sugar cookies, like gluten-free or vegan options?

Yes, there are gluten-free and vegan variations of chocolate sugar cookies available. These recipes typically use alternative flours like almond flour or gluten-free baking mixes for gluten-free versions and substitutes like plant-based butter and egg replacers for vegan options. Just know that these methods have never been tested with this specific chocolate cookie recipe. Please test and bake at your own risk. 

Can you use this recipe to make chocolate cut out cookies?

Yes, but you will need to modify the recipe by removing an extra egg, baking soda, and baking powder. Then you will need to chill the dough, roll it out, and cut out using your favorite shaped cookie cutter.

Recipe Tips and Tricks

4 chocolate sugar cookies on a white plate with a pink striped white cloth in the background.

Here are a few of my tips and tricks when making these chocolate sugar cookies.

  • Spacing – Making sure to not overcrowd the baking sheet as the cookies will spread out.
  • Refrigeration of Dough – I tested this recipe by refrigerating the dough before baking and also the way it’s written–without refrigeration before baking. Neither way did the cookies come out a different way. Therefore, you can scoop and immediately bake or scoop, refrigerate, and wait to bake and you will still get the same delicious cookie.
  • Egg – For a less chewy cookie you can omit one egg. This is also good to know if you find that you only have 1 egg left to bake with.
  • Storage – Store the cookies in an airtight container or zip-lock bag. Store them with a slice of bread to help keep them soft for longer.

Looking for a few simple cookie recipes like my chocolate sugar cookies? Check out a few more of my favorite cookies to make.

If you make this chocolate sugar cookies recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

4 chocolate sugar cookies on a white plate with a pink striped white cloth in the background.

Chocolate Sugar Cookies

Chocolate Sugar Cookies rival the vanilla counter part. These cookies have a soft and chewy texture with a little crunch thanks to being rolled in granulated sugar. These cookies come together within 30 minutes and are perfect for any occasion whether a cookie swap or simply craving chocolate.
No ratings yet
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Course: Dessert
Cuisine: American
Diet: Low Salt
Prep Time: 20 minutes
Cook Time: 10 minutes
Resting TIme: 15 minutes
Total Time: 45 minutes
Servings: 28
Calories: 158kcal
Author: Katie

Equipment

  • KitchenAid Stand Mixer
  • Flat Paddle Attachment
  • Silicone Spatula
  • Measuring Spoons
  • Measuring Cups
  • Medium Cookie Scoop
  • Baking Sheets

Ingredients

  • 2 sticks Unsalted Butter softened
  • 1 cup Brown Sugar
  • 1 cup Granulated Sugar divided
  • 2 Eggs
  • 2 teaspoons Vanilla Extract
  • 2 cups All-Purpose Flour
  • ⅔ cup Dutch Process Cocoa Powder
  • ⅛ teaspoon Salt
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Using a KitchenAid stand mixer fitted with a paddle attachment begin to cream the butter, brown sugar and a ½ cup of the granulated sugar together. Mix together on medium speed for 2 minutes until creamy.
    2 sticks Unsalted Butter, 1 cup Brown Sugar, 1 cup Granulated Sugar
  • Then add the eggs one at a time while the mixer is on low speed. Pour in the vanilla extract. Mix again for 1 minute then stop and scrape down the sides of the bowl.
    2 Eggs, 2 teaspoons Vanilla Extract
  • Pour the all-purpose flour, cocoa powder, salt, baking soda, and baking powder into the bowl. Mix for one minute starting on low speed and gradually increasing to medium.
    2 cups All-Purpose Flour, ⅔ cup Dutch Process Cocoa Powder, ⅛ teaspoon Salt, 1 teaspoon Baking Soda, ½ teaspoon Baking Powder
  • Line baking sheets with parchment paper and set to the side.
  • Place the remaining ½ cup granulated sugar into a bowl. Using a medium cookie scoop, scoop chocolate dough one-by-one and drop into the bowl with the sugar. Sprinkle sugar on top, roll the ball of dough around until it is covered in granulated sugar then place on an un-greased parchment lined baking sheet. Repeat until all the cookie dough is used.
  • Bake in the middle rack for 12 minutes until the cookies are just set. Remove from the oven and let rest on the baking sheet for 10-15 minutes until cooled and set. Enjoy immediately or package in an air tight container for up to 5 days.

Notes

  • Spacing – Making sure to not over crowd the baking sheet as the cookies will spread out.
  • Refrigeration of Dough – I tested this recipe by refrigerating the dough before baking and also the way it’s written–without refrigeration before baking. Neither way did the cookies come out a different way. Therefore, you can scoop and immediately bake or scoop, refrigerate, and wait to bake and you will still get the same delicious cookie.
  • Egg – For a less chewy cookie you can omit one egg. This is also good to know if you find that you only have 1 egg left to bake with.

Nutrition

Serving: 1g | Calories: 158kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 65mg | Potassium: 58mg | Fiber: 1g | Sugar: 15g | Vitamin A: 219IU | Calcium: 18mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Bruschetta Chicken Pasta

by 43 Comments

Indulge in the flavors of Italy with my mouthwatering Bruschetta Chicken Pasta recipe! With juicy grilled chicken breast, a homemade tomato sauce with aromatic fresh basil, all mixed with freshly made pasta. This dish is a culinary journey you won’t want to miss.

I’ve been making this bruschetta chicken pasta for over a decade now. It first started thanks to my love for homemade bruschetta. This recipe came about because one day I had an abundance of leftover bruschetta, so I mixed it into pasta to use it up. I was in love instantly as was my husband. It also reminded me of TGI Friday’s bruschetta chicken pasta.

Once I realized this was a winning dish–I started entertaining with the bruschetta pasta. Family and friends all raved, and I knew this was a winning recipe. Whether you are looking for a delicious weeknight dinner or to entertain a crowd this flavorful Italian pasta dish will be your new go-to!

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Why this Recipe Works

  • A Taste of Italy at Home: If you’re longing for a taste of Italy but can’t make the trip, this recipe is your passport to Italian cuisine. The combination of fresh ingredients and bold flavors will transport your taste buds straight to the streets of Rome.
  • Quick and Easy: Don’t be fooled by the gourmet appeal of this dish; it’s surprisingly easy to make. With a few simple steps, you can have a restaurant-quality meal on your table in under 30 minutes, making it perfect for busy weeknights.
  • Customizable and Versatile: Bruschetta Chicken Pasta is highly customizable. You can adjust the ingredients to suit your taste preferences. Whether you prefer gluten-free pasta, want to add extra vegetables, or prefer a spicier kick, this recipe can easily be adapted to your liking.

Ingredients

  • Chicken – I like to use boneless skinless chicken breast for this recipe.
  • Seasoning – This base flavor of this recipe comes from McCormick Grill Mates® Roasted Garlic & Herb Seasoning. Without this seasoning the flavors will just not be there. So do yourself a favor, go find it in the spice aisle at your local grocery store.
  • Oil – The olive oil is needed to lightly coat the chicken and also the base for the sauce.
  • Butter – A few pat of butter make the sauce a little creamy.
  • Tomatoes – I love to use plum tomatoes for this recipe. They seem to hold their texture and shape.
  • Garlic – A few cloves bring out all the Italian flavors.
  • Lemon – A splash of acidity brings
  • Basil – Fresh basil, sliced very thin is mixed in at the end to bring out the flavors.
  • Pasta – I prefer to use homemade pasta for this recipe. However, any pasta works. If you can’t make it homemade you can always buy the refrigerated pasta. It tastes just as good.

How to Grill Chicken Breast

Pre-heat grill to medium-high heat. Clean grill well then reduce grill to medium heat.

While the grill is pre-heating, in a zip top bag add chicken breast, Roasted Garlic & Herb Seasoning, and olive oil. Seal bag and mix well until the chicken has been coated with the seasoning.

Two chicken breast on a black grill.

Place on the grill and cook for 12 minutes (turning once in between). Using a thermometer, make sure the internal temperature reads 165 degrees Fahrenheit. Remove chicken from the grill, let it rest for a few minutes, then slice chicken at a diagonal.

    Bruschetta Pasta

    Brown pot filled with diced tomatoes, seasoning, and butter/oil on a black stove top.

    In a large skillet add olive oil, butter, and garlic to the skillet. Head on medium-high heat for 1 minute. Then add the diced plum tomatoes. Reduce heat to medium and sauté for 5 minutes.

    Brown pot with tomatoes, oil, butter, and grated lemon on a stove top.

    Add the lemon zest, lemon juice, roasted garlic & herb seasoning and cook for 2 additional minutes.

    Black stove top with a brown pot with pasta, tomatoes, fresh basil, and tongs.

    Toss cooked pasta into the sauce and cook for one additional minute. Before plating, add fresh basil leaves. Mix well, and then divide the pasta amongst four plates. Add half a chicken breast on top of each plate of pasta and enjoy!

    FAQs

    Blue plate filled with pasta and chicken with a skillet filled with the same in the upper left corner.
    Can I use boneless, skinless chicken thighs instead of chicken breasts?

    Yes, chicken thighs are a great alternative to chicken breasts. They’re juicier and have a slightly richer flavor. Just be sure to adjust the cooking time as thighs may take a little longer to cook through.

    Can I make this dish vegetarian or vegan?

    Yes, you can. For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth. To make it vegan, skip the cheese or use a dairy-free alternative.

    What type of pasta should I use?

    For this bruschetta pasta I prefer to use spaghetti. However, you can use your favorite type of pasta for this recipe. Penne, linguini, or even whole wheat pasta all work well. Choose the pasta shape that you love the most.

    Recipe Tips and Tricks

    Blue square plate filled with pasta and sliced chicken with two forks next to it.

    Here are a few of my favorite tips and tricks when I make bruschetta chicken pasta.

    • Season the Chicken 0 Season your chicken breasts generously with the McCormick Grill Mates® Roasted Garlic & Herb Seasoning before cooking. If you can let it marinate for a few hours prior, that’s even better. This seasoning blend makes the dish complete.
    • Use Fresh Ingredients: Fresh, ripe tomatoes, basil, lemon, and olive oil will make a noticeable difference in the taste of your bruschetta topping.
    • Don’t Overcook the Tomatoes: When making the bruschetta topping, be careful not to overcook the tomatoes. You want them to soften slightly and release their juices but still maintain some texture.
    • Garnish Right Before Serving: Add the fresh basil and grated Parmesan cheese just before serving to keep the flavors and textures vibrant.
    • Experiment with Herbs: Feel free to experiment with different herbs in the bruschetta mixture. Basil is a classic choice, but oregano, parsley, or even a hint of thyme can provide a unique twist.
    • Gluten Free: Make this gluten free by swapping in gluten-free pasta if needed.

    With these tips and reasons in mind, you’re ready to embark on a culinary adventure with our Bruschetta Chicken Pasta recipe. Whether you’re an Italian cuisine enthusiast or simply looking for a delicious and quick meal, this dish will undoubtedly become a family favorite. Buon appetito!

    Easy Pasta Recipes

    Looking for more delicious pasta recipes? Check out a few more of my favorite pasta recipes.

    If you make this bruschetta chicken pasta recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

    Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

    Skillet filled with pasta, tomatoes, basil, and sliced chicken on a blue and white checkered cloth.

    Bruschetta Chicken Pasta

    Indulge in the flavors of Italy with my mouthwatering Bruschetta Chicken Pasta recipe! With juicy grilled chicken breast, a homemade tomato sauce with aromatic fresh basil, all mixed with freshly made pasta. This dish is a culinary journey you won't want to miss.
    5 from 2 votes
    Print Pin Save Rate
    Course: Main Course
    Cuisine: Italian
    Diet: Low Fat
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 2014kcal
    Author: Katie

    Equipment

    • 1 Grill
    • Measuring Cups
    • Measuring Spoons
    • Cutting Board
    • Serrated Knife
    • 12-inch Skillet
    • Sauce Pot
    • Stove Top

    Ingredients

    For The Chicken

    • 2 Chicken Breast
    • 2 tablespoons McCormick Grill Mates® Roasted Garlic & Herb Seasoning
    • 1 tablespoon Olive Oil

    For The Pasta

    • 3 tablespoons Olive Oil
    • 2 tablespoons Unsalted Butter
    • 2 cloves Garlic minced
    • 2 cups Diced Plum Tomatoes 4 tomatoes
    • 1 tablespoon Lemon Zest
    • Half Lemon juiced
    • 1 tablespoon McCormick Grill Mates® Roasted Garlic & Herb Seasoning
    • 4 cups Homemade Spaghetti
    • 15 Basil Leaves Chiffonade

    Instructions

    For the Chicken:

    • Pre-heat grill to medium-high heat. Clean grill well then reduce grill to medium heat.
    • While the grill is pre-heating, in a zip top bag add chicken breast, Roasted Garlic & Herb Seasoning, and olive oil. Seal bag and mix well until the chicken has been coated with the seasoning.
    • Place on the grill and cook for 12 minutes (turning once in between). Using a thermometer, make sure the internal temperature reads 165 degrees Fahrenheit. Remove chicken from the grill, let it rest for a few minutes, then slice chicken at a diagonal.

    For the Pasta:

    • In a large skillet add olive oil, butter, and garlic to the skillet. Head on medium-high heat for 1 minute. Then add the diced plum tomatoes. Reduce heat to medium and sauté for 5 minutes. Add the lemon zest, lemon juice, roasted garlic & herb seasoning and cook for 2 additional minutes.
    • Toss cooked pasta into the sauce and cook for one additional minute. Before plating, add fresh basil leaves. Mix well, and then divide the pasta amongst four plates. Add half a chicken breast on top of each plate of pasta and enjoy!

    Notes

    1. Season the Chicken 0 Season your chicken breasts generously with the McCormick Grill Mates® Roasted Garlic & Herb Seasoning before cooking. If you can let it marinate for a few hours prior, that’s even better. This seasoning blend makes the dish complete.
    2. Use Fresh Ingredients: Fresh, ripe tomatoes, basil, lemon, and olive oil will make a noticeable difference in the taste of your bruschetta topping.
    3. Don’t Overcook the Tomatoes: When making the bruschetta topping, be careful not to overcook the tomatoes. You want them to soften slightly and release their juices but still maintain some texture.
    4. Garnish Right Before Serving: Add the fresh basil and grated Parmesan cheese just before serving to keep the flavors and textures vibrant.
    5. Experiment with Herbs: Feel free to experiment with different herbs in the bruschetta mixture. Basil is a classic choice, but oregano, parsley, or even a hint of thyme can provide a unique twist.
    6. Gluten Free: Make this gluten free by swapping in gluten-free pasta if needed.

    Nutrition

    Serving: 1g | Calories: 2014kcal | Carbohydrates: 347g | Protein: 84g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 87mg | Sodium: 164mg | Potassium: 1653mg | Fiber: 20g | Sugar: 14g | Vitamin A: 735IU | Vitamin C: 15mg | Calcium: 289mg | Iron: 11mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

    Strawberry Mojito Recipe

    by 4 Comments

    Whether you’re seeking a vibrant summer refreshment or a comforting drink to warm up your winter nights, my Strawberry Mojito recipe has you covered with their delightful taste and versatility. Give them a try — you won’t be disappointed!

    Two glasses with strawberry drink with mint and fresh strawberries for garnish.

    No matter the season, a delightful cocktail can always brighten your day. While we often associate refreshing drinks with summer, there’s one concoction that can be enjoyed year-round: the Strawberry Mojito.

    This twist on the classic Mojito promises a flavorful journey through sweet, tangy, and minty notes, making it an ideal choice whether you’re basking in the warmth of a sunny afternoon or cozying up indoors with friends. In this blog post, we’ll guide you through the art of crafting the perfect Strawberry Mojito, providing answers to common questions and insider tips to elevate your mixology skills, no matter the time of year.

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    Why this Recipe Works

    1. Irresistible Flavor: Strawberry Mojitos offer a tantalizing combination of sweet, tangy, and minty flavors. The natural sweetness of ripe strawberries pairs perfectly with the zesty kick of lime juice and the refreshing mint leaves. The result is a harmonious blend that’s as delicious as it is refreshing, making it a delightful treat for your taste buds.
    2. Versatile All-Year-Round: Unlike some cocktails that are reserved for specific seasons, Strawberry Mojitos are versatile and can be enjoyed year-round. Whether it’s a hot summer day, a cozy winter evening by the fireplace, or any time in between, these mojitos provide a burst of fruity freshness that’s perfect for any occasion.
    3. Customizable and Adaptable: Strawberry Mojitos are highly customizable to suit your preferences. You can adjust the level of sweetness, tartness, and even the alcohol content to make them just right for you. Plus, you can easily make non-alcoholic versions for guests who prefer a booze-free option, making it a crowd-pleaser at gatherings and parties.

    Strawberry Mojito Ingredients

    Ingredients on marble countertop: bacardi limon, club soda, strawberry simple syrup, strawberries, and mint.
    • Rum – Pick the highest quality rum and one that you like to drink. I prefer Bacardi, but the options are limitless.
    • Club Soda – This will be a base to give the mojito a little bubbly.
    • SImple Syrup – I like to use my homemade strawberry simple syrup. You can also use mint simple syrup or even traditional simple syrup.
    • Mint – Fresh mint is key to this recipe. You cannot make the recipe without it. We always make mojitos when we have an abundance of mint in our garden. It’s the best way to use it up.
    • Strawberries – Fresh strawberries are ideal for this recipe; however, you can use frozen if in a pinch and not in season.

    How to Make a Strawberry Mojito

    Metal shaker with mint and strawberries.

    Place mint leaves and diced strawberries in bottom of cocktail shaker.

    Silver shaker with crushed strawberries and an orange muddler

    Muddle until most of the strawberries are smashed.

    Metal shaker with female hand pouring strawberry simple syrup.

    Pour in the strawberry simple syrup into the glass, citrus rum, and a few ice cubes to chill the drink, then top with club soda.

    Two glasses and a mason jar - top view filled with mint and strawberries.

    Garnish with a sprig of mint and a fresh strawberry. Repeat and make as many more as your heart desires!

    FAQs

    Two glasses filled with a pink drink and mint and strawberry as garnish with a mason jar filled with a pink liquid.

    Here are a few of the most frequently asked questions when making a strawberry mojito!

    What’s in a Strawberry Mojito?

    A classic Strawberry Mojito comprises fresh strawberries, mint leaves, lime juice, simple syrup (or sugar), white rum, and soda water. It’s a refreshing blend of fruity, citrusy, and herbal notes that make it irresistible.

    Can I make a non-alcoholic version?

    Absolutely! To make a non-alcoholic Strawberry Mojito (sometimes called a Virgin Strawberry Mojito), simply skip the rum and add a bit more soda water. You’ll still get all the wonderful flavors without the alcohol kick.

    Can I use frozen strawberries?

    While fresh strawberries are preferred for their vibrant flavor, you can use frozen strawberries if fresh ones are unavailable. Just make sure to thaw them slightly before muddling to release their juices.

    Is it necessary to use a muddler?

    A muddler is highly recommended to gently crush the strawberries and mint leaves, releasing their essential oils and flavors. If you don’t have a muddler, the back of a spoon can work in a pinch.

    What type of rum is best for Strawberry Mojitos?

    Light or white rum is the go-to choice for Strawberry Mojitos. Its clean, neutral flavor allows the fruit and mint to shine. Brands like Bacardi and Havana Club work beautifully.

    Tips and Tricks

    2 glasses filled with mint and strawberry with garnish.

    Here are a few of my favorite tips and tricks when making a strawberry mojito.

    • Freshness is Key – Always use fresh strawberries and mint leaves for the best flavor. Bruised or wilted herbs won’t give you the aromatic punch you desire.
    • Adjust the Sweetness – Tailor the sweetness to your taste. If you prefer a sweeter cocktail, add a touch more simple syrup. For a tangier twist, increase the lime juice.
    • Crush Gently – When muddling the strawberries and mint, be gentle. Over-muddling can release bitter compounds from the mint leaves.
    • The Ice Matters – Use crushed ice for a quicker chill and more surface area for flavor infusion. It also makes your drink look stunning.
    • Garnish with Flair – A sprig of fresh mint and a strawberry slice make for a visually appealing garnish. Serve your Strawberry Mojito in a tall glass with a colorful straw for that extra “wow” factor.

    Mint Recipes

    Looking for more recipes with mint in it? Check out a few more ways to use up the abundance of fresh mint you may have.

    If you make this strawberry mojito recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

    Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

    Strawberry Mojito Recipe

    Whether you're seeking a vibrant summer refreshment or a comforting drink to warm up your winter nights, my Strawberry Mojito recipe has you covered with their delightful taste and versatility. Give them a try — you won't be disappointed!
    5 from 1 vote
    Print Pin Save Rate
    Course: Drinks
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 1
    Calories: 295kcal
    Author: Katie

    Equipment

    • 1 Cocktail Shaker
    • 1 Cocktail Muddler
    • 1 Cocktail Glass

    Ingredients

    • 6 mint leaves plus more for garnish
    • 2-3 strawberries diced + 1 additional strawberry for garnish
    • 2 ounces Strawberry Simple Syrup
    • 2 ounces Citrus Rum
    • 4 ounces Club Soda

    Instructions

    • Place mint leaves and diced strawberries in bottom of cocktail shaker. Muddle until most of the strawberries are smashed.
    • Pour in the strawberry simple syrup into the glass, citrus rum, and a few ice cubes to chill the drink, then top with club soda.
    • Garnish with a sprig of mint and a fresh strawberry. Enjoy.

    Notes

    • Freshness is Key – Always use fresh strawberries and mint leaves for the best flavor. Bruised or wilted herbs won’t give you the aromatic punch you desire.
    • Adjust the Sweetness – Tailor the sweetness to your taste. If you prefer a sweeter cocktail, add a touch more simple syrup. For a tangier twist, increase the lime juice.
    • Crush Gently – When muddling the strawberries and mint, be gentle. Over-muddling can release bitter compounds from the mint leaves.
    • The Ice Matters – Use crushed ice for a quicker chill and more surface area for flavor infusion. It also makes your drink look stunning.
    • Garnish with Flair – A sprig of fresh mint and a strawberry slice make for a visually appealing garnish. Serve your Strawberry Mojito in a tall glass with a colorful straw for that extra “wow” factor.
    *Nutritional calculations are estimated and may vary depending on serving size and ingredients.

    Nutrition

    Serving: 8ounces | Calories: 295kcal | Carbohydrates: 44g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 59mg | Potassium: 72mg | Fiber: 1g | Sugar: 43g | Vitamin A: 255IU | Vitamin C: 16mg | Calcium: 15mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

    Pulled Pork Nachos

    by 27 Comments

    Discover the ultimate game-day or party snack with the mouthwatering combination of tender pulled pork and crispy nachos, topped with an array of delicious ingredients.

    Two blue square plates stacked with nachos topped with pork, cheese, and red onions.

    Elevate your snacking experience with a mouthwatering fusion of flavors that brings together the rich, smoky goodness of pulled pork and the delightful crunch of crispy tortilla chips. Pulled Pork Nachos are a delightful indulgence that’s perfect for game nights, parties, or even a cozy night in. But what if you’ve got some leftover pulled pork from a previous feast? Don’t let it go to waste! In this post, I’ll not only share with you how to create the ultimate pulled pork nachos, but also provide you with creative ways to repurpose your leftover pulled pork, ensuring that no delicious shreds go unused.

    There’s something uniquely satisfying about digging into a plate of loaded nachos, where every chip carries a medley of flavors and textures that create a symphony of taste. Now, imagine that symphony taking on a new depth as you add tender, smoky pulled pork into the mix. The savory notes of the pork harmonize with the gooey cheese, fresh toppings, and the satisfying crunch of tortilla chips, delivering an experience that’s sure to captivate your taste buds. Whether you’re a die-hard fan of pulled pork or simply seeking the ultimate party snack, Pulled Pork Nachos are a culinary delight that promises to please even the most discerning palates.

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    Why this Recipe Works

    Flavorful Fusion of Textures and Tastes: The marriage of tender pulled pork and crispy tortilla chips creates an irresistible contrast of textures that keeps every bite exciting. The pulled pork, slow-cooked to perfection and infused with smoky and savory flavors, complements the crunchiness of the chips. This contrast is further enhanced by the pungent bleu cheese, the freshness of toppings like diced red onion, baked beans, and fresh parsley, and the sweetness of barbecue sauce. Each component contributes to a symphony of tastes that come together harmoniously.

    Customization and Versatility: The beauty of Pulled Pork Nachos lies in its versatility. The recipe serves as a canvas for personalization, allowing you to tailor the dish to your preferences and dietary needs. From choosing your favorite type of cheese and toppings to deciding whether to go with a classic barbecue-style pulled pork or a tangy citrus-infused version, the possibilities are endless. This adaptability makes the recipe suitable for a range of occasions, from casual gatherings to upscale appetizers.

    Efficiency in Leftover Management: Beyond its initial indulgence, the recipe provides a brilliant solution for utilizing leftover pulled pork. Food waste is a concern for many, and Pulled Pork Nachos offer a delicious way to repurpose excess meat from previous meals. The flavorful pulled pork, which may have already taken hours to prepare, gets a new life in a completely different context. This not only prevents wastage but also elevates the dining experience by transforming leftovers into a fresh and exciting dish, saving time and resources.

    Directions

    Pulled Pork Nachos from KatiesCucina.com

    Let’s set the stage for some seriously delicious Pulled Pork Nachos. Start by preheating your oven to 350 degrees, getting it all warmed up for the flavor fiesta we’re about to create.

    While your oven works its magic, give your pulled pork and baked beans a quick whirl in the microwave for about a minute. This cozy little reunion helps them come together in harmony.

    Now, with your oven preheating, lay down a foundation of your favorite tortilla chips on a spacious baking pan. Picture this as your canvas, waiting to be adorned with layers of flavor. Generously scatter the pulled pork and baked beans mixture over the chips, making sure every bite gets a taste of that smoky goodness.

    The grand cheese affair begins! Sprinkle a generous handful of shredded cheddar cheese and a touch of bleu cheese over the nacho masterpiece. And here comes the zing—the thinly sliced red onions add that perfect punch to the symphony of flavors.

    Time to let the oven work its magic again. Slide the pan into the preheated wonder at 350 degrees, and let it mingle for about 5 minutes. Then, let’s give it a grand finale—a high broil for just 1 minute. Keep an eagle eye on this part; we’re aiming for a golden brown and bubbly cheese spectacle.

    Out emerges your creation, ready to receive its final touches. A drizzle of your favorite barbecue sauce adds that saucy finesse. To bring a touch of elegance, sprinkle some minced fresh parsley—it’s like a culinary confetti for your nachos.

    Now, remember, the best things in life are meant to be savored. Serve these pulled pork nachos immediately, embracing the warmth and the melange of flavors. It’s an experience to be relished, a medley of textures and tastes that deserves your full attention.

    These nachos are the ultimate way to use up all your leftovers in the refrigerator. Plus you’ll have a super simple meal in no time and everyone will not even recognize that this was dinner just the other day! At least that is what happened in my home. This happened to be a tasty lunch for us earlier this summer after I had made my slow cooker pulled pork recipe. I just started grabbing all sorts of leftover and concocted the most delicious tasting nachos ever.

    FAQs

    Pulled Pork Nachos from KatiesCucina.com
    Can I use a different type of meat?

    Yes, while pulled pork is the star of this recipe, you can get creative with your protein choices. Try shredded chicken, beef, or even a vegetarian version with black beans or grilled veggies.

    How do I prevent soggy nachos?

    To prevent soggy nachos, make sure your pulled pork isn’t too saucy or wet. Additionally, avoid overcrowding the nachos with toppings, as excessive moisture can lead to sogginess.

    Can I make this recipe ahead of time?

    While assembling the nachos is best done just before serving to maintain their crispiness, you can prepare the pulled pork and other toppings ahead of time to streamline the process.

    What sides go well with pulled pork nachos?

    Classic side options include a fresh salsa, pico de gallo, or a simple green salad with a zesty vinaigrette to complement the richness of the nachos.

    Can I use store-bought pulled pork?

    Certainly! If time is a concern, using high-quality store-bought pulled pork is a convenient option that doesn’t compromise on taste.

    Recipe Tips & Tricks

    • Perfect Pulled Pork – The foundation of incredible pulled pork nachos lies in the quality of the pulled pork itself. Slow-cook the pork shoulder with a flavorful rub or marinade until it’s tender and easily shreds apart. Opt for a smoky, tangy, or sweet flavor profile, depending on your preference.
    • Layering is Key – To ensure that every chip is adorned with a generous amount of toppings, practice the art of layering. Start with a layer of crispy tortilla chips, followed by pulled pork, shredded cheese (mix of cheddar, Monterey Jack, or even a touch of pepper jack for some heat), and any additional ingredients you desire.
    • Customization – Part of the fun of nachos is the endless customization. Consider adding black beans if you don’t have baked beans, jalapeños for added spice, diced tomatoes, cilantro instead of parsley, and even a sprinkle of crumbled queso fresco instead of tangy bleu cheese to personalize your nacho masterpiece.
    • Baking – Pop your layered nachos into the oven (or even on the grill) just until the cheese is melted and bubbly. Keep a close eye to prevent burning—no one wants a crispy catastrophe.

    Easy Appetizers

    Looking for more delicious appetizers? Here are a few of my favorites to add to your entertaining spread.

    Whether you eat these for dinner, an afternoon snack or maybe even lunch–whatever the meal it be your going to love using up your leftovers to make the most delicious tasting pulled pork nachos, ever. I can guarantee that!

    If you make this pulled pork nachos recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

    Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

    Pulled Pork Nachos from KatiesCucina.com

    Pulled Pork Nachos

    Discover the ultimate game-day or party snack with the mouthwatering combination of tender pulled pork and crispy nachos, topped with an array of delicious ingredients.
    5 from 1 vote
    Print Pin Save Rate
    Course: Appetizer, Side Dish, Snack
    Cuisine: American, Mexican
    Diet: Gluten Free
    Prep Time: 10 minutes
    Cook Time: 6 minutes
    Total Time: 16 minutes
    Servings: 4
    Calories: 306kcal
    Author: Katie

    Equipment

    • 1 Oven
    • 1 Microwave
    • 1 Baking Sheet

    Ingredients

    • ½ cup baked beans leftover
    • 1 cup pulled pork leftover
    • ½ Tortilla chips
    • 1 cup shredded cheddar
    • ¼ cup bleu cheese
    • 1 tablespoon red onion thinly sliced
    • 2 tablespoons barbecue sauce
    • 1 teaspoon Fresh Parsley for garnish

    Instructions

    • Preheat the oven to 350 degrees.
    • Reheat the pulled pork and baked beans together for about 1 minute in the microwave.
    • While oven preheats, lay chips out on a large baking pan. Then generously sprinkle the chips with the leftover pulled pork/baked beans mixture.
    • Sprinkle on the shredded cheddar cheese and bleu cheese. Top with thinly sliced red onions.
    • Bake for 5 minutes at 350 degrees, followed by a high broil for 1 minute until cheese is golden brown and bubbly. Remove from the oven, drizzle barbecue sauce on top and garnish with minced fresh parsley. Serve immediately.

    Notes

    • Leftovers – This is the easiest way to use up leftover baked beans and pulled pork.
    • Cheese – If you don’t like bleu cheese you can use shredded cheddar instead.
    *Nutritional calculations are estimated and may vary depending on serving size and ingredients.

    Nutrition

    Serving: 1g | Calories: 306kcal | Carbohydrates: 22g | Protein: 18g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 857mg | Potassium: 166mg | Fiber: 2g | Sugar: 12g | Vitamin A: 458IU | Vitamin C: 2mg | Calcium: 295mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

    Dill Dressing

    by 8 Comments

    If you are looking to use up fresh dill my dill dressing recipe comes together in just 5 minutes using a food processor or blender. The dill is blended together with other fresh herbs, seasonings, mayonnaise and buttermilk.

    Dill Buttermilk Salad Dressing

    My salad obsession continues. Today, I’m sharing a super simple creamy dill buttermilk salad dressing recipe I recently discovered and have come to love. I love making my own dressings. Since being pregnant, though, I’ve done a bad job of keeping up with making my own. If I get a boost of energy that’s when I typically make a dressing.

    For the most part though I’ve been counting on higher-end refrigerated varieties that don’t have a year or two shelf life. I like to buy the ones that have a month to two month shelf life. At least then I feel a little bit better about buying a store bought dressing and know (and feel) that its a little better for me.

    Normally, I would be all for the vinaigrette’s, like my Greek vinaigrette dressing, but the creamy salad dressings have been wear its at all pregnancy long. This dressing, like other homemade dressings can be whipped up in less than 5 minutes and stores well in an airtight container.

    Utilizing fresh herbs from the garden (or store bought) brings this creamy dressing to life. For some reason, I went on a buttermilk buying frenzy a few weeks ago and when I saw I still had a carton of buttermilk to use within a week I had decided I would make a buttermilk dressing. I actually had all the ingredients on hand–so it really worked out well.

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    Ingredients

    • Buttermilk – Fresh buttermilk is what is needed for the base of the dressing.
    • Mayonnaise – The mayonnaise cuts the tang and adds to the creaminess of the dressing.
    • Fresh Herbs – I blend a fresh mix of dill and chives.
    • Seasonings – Salt, pepper, and garlic powder are all you need to season this creamy dill dressing.

    Directions

    Dill Buttermilk Salad Dressing

    In a food processor combine, buttermilk, mayonnaise, fresh dill, fresh chives, salt, garlic powder, and black pepper. Puree for 20 seconds or until well incorporated.

    Best if refrigerated for 30 minutes before serving. Store in an air tight jar for up to one week.

    FAQs

    Can I use dried dill instead of fresh dill in my dressing?

    Yes, you can use dried dill if fresh dill is unavailable. However, dried dill is more potent, so start with a smaller amount and adjust to taste.

    How long can I store homemade dill dressing?

    Generally, homemade dill dressing can be stored in an airtight container in the refrigerator for about 4 to 5 days. It’s best to use it within this timeframe to ensure optimal flavor and quality.

    Can I make the dressing ahead of time for a party or gathering?

    Absolutely! In fact, allowing the flavors to meld together over a few hours or overnight can enhance the taste of the dressing. Just remember to give it a good stir before serving.

    What dishes can I use dill dressing with?

    Dill dressing pairs well with various salads, such as cucumber salads, potato salads, and mixed greens. It also makes a tasty dipping sauce for vegetables, a topping for grilled fish or chicken, or a drizzle for sandwiches and wraps.

    Can I adjust the tanginess of the dressing?

    Yes, you can adjust the tanginess by modifying the ratio of ingredients and use less buttermilk. Adding more or less of these components will affect the overall tanginess of the dressing.

    Tips and Tricks

    Dill Buttermilk Salad Dressing

    Here are a few of my favorite tips and tricks when making creamy dill dressing.

    • Fresh Dill: Use fresh dill for the best flavor. It imparts a vibrant and aromatic taste to the dressing. If you can, chop the dill just before making the dressing to preserve its flavor.
    • Balancing Creaminess: To achieve the desired consistency and creaminess, start with a base of mayonnaise and buttermilk. Adjust the ratio of these ingredients to suit your taste preferences.
    • Citrus Zest: Add a burst of freshness by incorporating citrus zest, such as lemon or lime, into your dill dressing. This complements the herbal notes of dill and enhances the overall flavor.
    • Garlic and Onion: I don’t typically add this; however, you can add minced garlic and finely chopped red or green onions can add depth and a mild kick to the dressing. Remember that a little goes a long way, so start with a small amount and adjust to taste.
    • Seasoning: Don’t forget to season your dill dressing with salt and pepper. Taste as you go and adjust the seasoning accordingly. You can also consider adding a touch of honey or a sweetener to balance the flavors.

    Salad Recipes

    Looking for a delicious salad to pair with the dill salad dressing.

    If you make this dill salad dressing recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

    Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

    Glass salad dressing with green dressing inside.

    Dill Dressing

    If you are looking to use up fresh dill my dill dressing recipe comes together in just 5 minutes using a food processor or blender. The dill is blended together with other fresh herbs, seasonings, mayonnaise and buttermilk.
    5 from 1 vote
    Print Pin Save Rate
    Course: Sauce
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 5 minutes
    Refrigeration Time: 30 minutes
    Total Time: 35 minutes
    Servings: 6
    Calories: 98kcal
    Author: Katie

    Equipment

    Ingredients

    • ½ cup buttermilk
    • ⅓ cup mayonnaise
    • 2 tablespoon fresh dill chopped
    • 2 tablespoon fresh chives chopped
    • 1 teaspoon salt
    • ¼ teaspoon garlic powder
    • ⅛ teaspoon black pepper

    Instructions

    • In a food processor combine, buttermilk, mayonnaise, fresh dill, fresh chives, salt, garlic powder, and black pepper. Puree for 20 seconds or until well incorporated.
    • Best if refrigerated for 30 minutes before serving. Store in an air tight jar for up to one week.

    Notes

    • Fresh Dill: Use fresh dill for the best flavor. It imparts a vibrant and aromatic taste to the dressing. If you can, chop the dill just before making the dressing to preserve its flavo
    • Pairing: You can pour this salad dressing on top of salad, use to dip with chicken strips, or drizzle over a crositini.

    Nutrition

    Serving: 2tablespoons | Calories: 98kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 7mg | Sodium: 488mg | Potassium: 36mg | Fiber: 0.05g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 0.1mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

    Chicken Tenders in Air Fryer

    by Leave a Comment

    If your family craves that fried chicken taste without all the grease, this is your recipe. My Chicken Tenders in Air Fryer are fast, no-fuss, and a little healthier than your standard fried fare. Grab your air fryer and cook up everyone’s favorite American chicken dish!

    Golden breaded chicken tenders stacked on a white platter.

    I’m excited to share these air fryer chicken strips with you today, since this post marks the first air fryer recipe on the blog. This is one of my favorite chicken meals, since it’s perfect for those of us who don’t have the time or energy to (for instance) watch a whole roast cook.

    Homemade chicken strips take only a few ingredients, a little bit of prep, and—like magic—you have a delicious, incredibly filling meal for the whole family. Some of my favorite side dishes to serve with these chicken strips is air fryer french fries, macaroni and cheese, Instant Pot Baked Beans, and Yogurt Cucumber Dill Salad.

    [feast_advanced_jump_to]

    Air Fryer Chicken: Ingredients & Tools

    Ingredients: pepper, salt, chicken tenderloins, olive oil spray, eggs, and bread crumbs.

    About the ingredients:

    This recipe uses a handful of very simple ingredients. In fact, you may have these in your pantry and fridge right now.

    • Chicken Tenderloins: The best cut of meat to use for these strips, in my opinion.
    • Eggs and Italian Bread Crumbs: To bind and bread the strips.
    • Salt, Black Pepper, and Olive Oil Cooking Spray: For seasoning the chicken and oil spray for crispy chicken.
    White platter filled with stacked chicken tenders with mac and cheese and Air Fryer in the background.

    About the air fryer you’ll need:

    You can use whatever is available to you, of course. But I, personally, use the PowerXL Vortex Air Fryer, which I received a year ago. I’ve been testing all sorts of recipes in it from homemade french fries, fish nuggets, vegetables, and these chicken strips. It’s one of those kitchen gadgets that has all my friends jealous because it’s so useful, and I highly recommend it. Its features make this recipe very easy, such as:

    • Its drip tray, which cuts down on messiness from the olive oil, and any food that may fall below. It’s easy to pull out and clean.
    • The 3 racks that are included, which makes cooking chicken strips easy.
    • And its quick heating time, which means that dinner is always ready on the table. Not only that, it uses air to fry your chicken. No extra grease necessary.

    You can see why I love my PowerXL Vortex.

    How to Make Air Fryer Chicken Tenders

    As you’ll see below, most of what you have to do is prep. The air fryer ensures you get the crispy chicken you and your loved ones crave! Preheat the air fryer to 370 degrees. While the air fryer preheats, whisk the two eggs into a shallow dish. In another shallow dish, pour the bread crumbs.

    Two photos: left of chicken tenderloins in egg wash, right photo of a fork holding a raw chicken tenderloin in bread crumbs.

    Pat dry the chicken tenderloins. Place them in the egg mixture. Sprinkle the salt and black pepper on the chicken. Make sure the chicken tenderloins are covered in the egg.

    Dredge each chicken tenderloin in the bread crumbs until completely covered.

    Female hand spraying oil on top of raw chicken tenderloins on a wire basket.

    Using cooking spray, spray 2 mesh wire racks (or basket). Carefully place each breaded chicken tenderloin onto the racks. Once all the chicken is on the racks, lightly spray the olive oil on top of the chicken strips.

    Breaded chicken tenderloins on a wire rack inside an air fryer.

    Place the racks in the air fryer. Set the timer for 14 minutes.

    Female hand holding tongs pulling out chicken strips out of Air Fryer.

    Turn the tenders halfway through cooking. Once the internal temperature reaches 165 degrees Fahrenheit, remove from the air fryer. Serve immediately.

    FAQs

    Chicken strips stacked on a white platter sitting on a blue and white checkered cloth.

    Here I’ve compiled a few questions I’ve gotten when sharing this air fryer chicken recipe. Take a look!

    How long does it take to make and serve this recipe?

    A little less than a half hour. It generally only requires about 20-25 minutes of my time. (I know a recipe so good seems like it should take longer, but trust me on this one.)

    How many servings does this recipe make?

    About 4 plates of chicken is my estimate—enough for two adults and two kids. It depends on how much you cook and how much your family eats, of course.

    How many calories are in this chicken strip recipe?

    About 276kcal, by my measurement. As always, it may vary depending on the exact ingredients you use.

    Could you use gluten-free crumbs for this recipe?

    Yes, you can use gluten-free breadcrumbs for this recipe. The results should be the same; however, I have never tested using them.

    How do you know when chicken is cooked?

    I always recommend every home cook has a meat thermometer. The internal temperature of chicken should reach 165 degrees Fahrenheit. This will ensure it’s fully cooked without guessing if it is done.

    Tips & Tricks

    Top view of baked chicken strips on a white platter with a bowl of mac and cheese in background.

    Here are a few of my favorite tips and tricks I’ve found helpful when making Air Fryer Chicken Tenders.

    • Air Fryer – Air Fryer used for this recipe is the PowerXL Vortex. I have not tested this recipe in a basket style Air Fryer. Times may vary.
    • Chicken Nuggets – You can turn this recipe into nuggets by cutting the tenderloins into 1-inch pieces. Your cooking time may be less, check the nuggets at the 10 minute mark. The internal temperature should reach 165 degrees Fahrenheit.
    • Substitutions: Here are a few substitutions you can make depending on your dietary needs.
      • Gluten Free – Use gluten free bread crumbs.
      • Dairy Free – Use plain bread crumbs and add 1 tablespoon of Italian Seasoning to the bread crumbs. Most Italian Style bread crumbs contain cheese which does not make them dairy free.

    Sauces for Chicken Strips

    Looking for sauces to dip your chicken strips in? Check out a few of my favorites!

    Chicken Strip Recipes

    Looking for more chicken strip recipes? Check out these…

    If you make this Air Fried Chicken Tenders, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

    Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list! This recipe is available as a Google Web Story.

    6 chicken strips on a white platter.

    Chicken Tenders in Air Fryer

    If your family craves that fried chicken taste without all the grease, this is your recipe. My Chicken Tenders in Air Fryer are fast, no-fuss, and a little healthier than your standard fried fare. Grab your air fryer and cook up everyone’s favorite American chicken dish!
    5 from 1 vote
    Print Pin Save Rate
    Course: Dinner, Lunch, Main Course
    Cuisine: American
    Diet: Low Lactose
    Prep Time: 10 minutes
    Cook Time: 14 minutes
    Total Time: 24 minutes
    Servings: 4
    Calories: 276kcal
    Author: Katie

    Equipment

    • Air Fryer

    Ingredients

    • 1 pound Chicken Tenderloins
    • 2 Eggs
    • ½ teaspoon Salt
    • ⅛ teaspoon Black Pepper
    • 1 cup Italian Bread Crumbs
    • Olive Oil Cooking Spray

    Instructions

    • Preheat the Air Fryer to 370 degrees.
    • While the Air Fryer preheats. Whisk the two eggs into a shallow dish. In another shallow dish pour the Italian Bread Crumbs.
    • Pat dry the chicken tenderloins. Place them in the egg mixture. Sprinkle the salt and black pepper on the chicken. Make sure the chicken tenderloins are covered in the egg.
    • Dredge each chicken tenderloin in the breadcrumbs until completely covered.
    • Using cooking spray, spray 2 mesh wire racks (or basket). Carefully, place each breaded chicken tenderloins onto the racks. Once all the chicken is on the racks, lightly spray the olive oil on top of the chicken strips.
    • Place the racks in the Air Fryer. Set the timer for 14 minutes. Turn the tenders halfway through cooking. Once the internal temperature reaches 165 degrees Fahrenheit remove from the Air Fryer. Serve immediately.

    Notes

    • Air Fryer – Air Fryer used for this recipe is the PowerXL Vortex. I have not tested this recipe in a basket style Air Fryer. Times may vary.
    • Chicken Nuggets – You can turn this recipe into nuggets by cutting the tenderloins into 1-inch pieces. Your cooking time may be less, check the nuggets at the 10 minute mark. The internal temperature should reach 165 degrees Fahrenheit.
    • Substitutions: Here are a few substitutions you can make depending on your dietary needs.
      • Gluten Free – Use gluten free bread crumbs.
      • Dairy Free – Use plain bread crumbs and add 1 tablespoon of Italian Seasoning to the bread crumbs. Most Italian Style bread crumbs contain cheese which does not make them dairy free.

    Nutrition

    Serving: 2oz. | Calories: 276kcal | Carbohydrates: 21g | Protein: 31g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 155mg | Sodium: 854mg | Potassium: 519mg | Fiber: 1g | Sugar: 2g | Vitamin A: 211IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

    Grilled Chicken Strips

    by 10 Comments

    Grilled Chicken Strips are a flavorful addition to any dinner. Mix together the spices, oil, and lemon and let marinate for an hour before grilling. The chicken only takes 10 minutes to grill and comes out fork-tender and full of flavor.

    Grilled chicken strips with rice, and green beans with a platter of chicken strips in the background.

    If you’re on the hunt for a delicious and easy-to-make grilled chicken recipe, look no further! These grilled chicken strips are the epitome of mouthwatering goodness. My family absolutely loves when I make this for dinner. I think it’s because the marinade infuses the chicken tenderloins with a delightful blend of zesty lemon, fragrant garlic, and a medley of spices, making every bite a burst of flavor. Even my daughter who sometimes find paprika as “spicy” enjoys this recipe with no complaints. The marinade not only enhances the taste but also ensures the chicken remains tender and juicy after grilling.

    We love chicken strips in my home. Whether I make these grilled chicken strips or my air fried chicken tenders or even baked chicken strips it’s a go to when looking to make something fresh but in a short amount of time. Whether you’re preparing a quick weeknight meal or hosting a backyard barbecue, these grilled chicken strips will undoubtedly impress your family and friends with their delectable taste. Trying to figure out what to make with these chicken strips? Check out my 17 mouthwatering sides to serve with chicken tenders!

    [feast_advanced_jump_to]

    Why this Recipe Works

    Flavorful Marinade – The marinade plays a crucial role in making this recipe a success. The combination of olive oil and lemon juice not only infuses the chicken tenderloins with a delightful citrusy tang but also helps keep the meat moist during grilling. The addition of garlic powder, paprika, dried thyme leaves, salt, and black pepper contributes to a harmonious blend of flavors that elevate the taste of the chicken. As the chicken marinates for at least an hour (or up to 12 hours), the ingredients penetrate deep into the meat, infusing it with rich flavors and aromas. This results in tender, juicy, and well-seasoned chicken strips that are bursting with taste in every bite.

    Quick Cooking – If you are looking for a quick cooking protein chicken tenderloins are the ticket. They can be grilled in 10 minutes time making them ideal for an easy weeknight dinner or even entertaining for a crowd.

    Camping Meal – If you are camping this is actually a great recipe to make since you can prep ahead of time and grill in minutes after a busy day of hiking and enjoying nature.

    Ingredients

    Ingredients on marble counter; chicken tenderloins, olive oil, thyme, paprika, lemon juice, garlic powder, salt, and pepper.
    • Chicken – Chicken tenderloins work best for this recipe as they are more tender then traditional chicken breast.
    • Spices – I like to use a blend of garlic powder, salt, pepper, paprika, and dried thyme. These are spices I always have on hand.
    • Lemon Juice – I always keep a bottle of lemon juice in my refrigerator. I use the bottle type for this recipe but fresh also works.
    • Olive Oil – I like to use olive oil for this recipe even though its not a great oil for grilling I love the flavor it gives.

    Directions

    Round bowl filled with chicken strips in marinade on a marble countertop.

    First things first, give those chicken tenderloins a quick rinse and pat them dry.

    Grab a large bowl and toss in the chicken. Now, pour in the olive oil and lemon juice, making sure all the chicken gets coated.

    Time to add the magic! Sprinkle in the salt, garlic powder, paprika, dried thyme leaves, and black pepper. Get your hands in there and massage those flavors into the chicken until every piece is fully covered.

    Cover up the bowl with some plastic wrap and pop it into the refrigerator. Let it hang out and marinate for at least 1 hour – you’ll thank us later! If you can’t wait that long, no worries, just don’t let it marinate for more than 12 hours.

    Chicken strips cooked on the grill with grill marks.

    Time to get that grill going! Preheat it to a toasty 500 degrees. Once it’s hot and ready, give it a quick clean and a spray of non-stick grilling spray. Now, lower the heat down to low.

    Place those beautifully marinated chicken tenders on the grill. Let them cook for about 5 minutes on each side or until they reach an internal temperature of 165 degrees – that’s the magic number for perfectly cooked chicken!

    Patience is a virtue, but we promise the wait will be worth it! Let the grilled chicken rest for about 5 minutes before serving. This step helps the juices settle, ensuring each bite is as juicy and flavorful as can be.

    Now, you’re all set to dig in! Serve up those delicious grilled chicken strips immediately, and watch them disappear in no time.

    There you have it, folks – a scrumptious grilled chicken strips recipe that’s both easy to make and insanely tasty. So fire up that grill, get your marinade on, and treat your taste buds to a delightful feast!

    FAQs

    White round plate with 2 grilled chicken strips, rice, and green beans with a platter in the background with chicken strips.
    Can I use chicken breasts instead of tenderloins?

    Yes, you can use chicken breasts, but tenderloins are recommended for this recipe as they cook faster and are naturally more tender.

    Can I marinate the chicken for more than an hour?

    While an hour is ideal, you can marinate the chicken for up to 24 hours for even more intense flavor.

    Can I use fresh thmye instead of dried thyme?

    Absolutely. A few sprigs of fresh thyme will help amp up the flavor. If you decide to plate the grilled chicken tenders on a platter I suggest adding a few fresh sprigs as garnish to really elevate the dish.

    Can I grill the chicken strips on an indoor grill pan?

    Yes, you can use an indoor grill pan if you don’t have access to an outdoor grill. Ensure the pan is preheated and lightly oiled. Cook at medium heat for 10 minutes.

    Recipe Tips & Tricks

    White plate with grilled chicken strips, rice, and green beans.

    Here are a few of my favorite tips and tricks when making grilled chicken tenderloins.

    • Brine – The key to flavorful juicy chicken is a brine. In this case the lemon in my marinating process will be used as a brine to help break down the chicken and make it moist and not dry.
    • Spice – For added flavor, consider adding a pinch of cayenne pepper or red pepper flakes if you prefer a bit of heat.
    • Resting Time – Let the chicken strips rest for a couple of minutes after grilling to allow the juices to redistribute before serving.
    • Marinate Ahead of Time – Make sure to give yourself enough time so that the chicken has at least an hour to marinate. You can marinate for up to 24 hours in advance (just omit the lemon juice if your planning to marinate for more then 12 hours then add at least a half hour before grilling).

    What to Serve with Chicken Strips

    Pair the Grilled Chicken Strips with skillet green beans and a house salad for a complete dinner that takes less than 30 minutes from start to finish! Here are a few more side dishes that I like to pair these chicken strips with.

    If you make this grilled chicken tender recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

    Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

    White plate with dots with 2 grilled chicken strips, rice, and green beans on a blue and white checkered cloth.

    Grilled Chicken Strips

    Grilled Chicken Strips are a flavorful addition to any dinner. Mix together the spices, oil, and lemon and let marinate for an hour before grilling. The chicken only takes 10 minutes to grill and comes out fork-tender and full of flavor.
    5 from 1 vote
    Print Pin Save Rate
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free, Low Lactose
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Marinating Time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings: 6
    Calories: 130kcal
    Author: Katie

    Equipment

    • Measuring Cups
    • Measuring Spoons
    • 1 Bowl
    • 1 Pair of Tongs
    • 1 Grill

    Ingredients

    • 1 pound chicken strips
    • 2 tablespoon olive oil
    • 1 tablespoon Lemon Juice
    • ½ teaspoon salt
    • ½ teaspoon garlic powder
    • ½ teaspoon paprika
    • ½ teaspoon dried thyme leaves
    • ¼ teaspoon black pepper

    Instructions

    • Rinse and pat dry the chicken tenderloins. Then place them in a large bowl and coat them with the olive oil and lemon juice.
    • Sprinkle on the salt, garlic powder, paprika, dried thyme leaves, and black pepper. Massage on to the chicken until all pieces are covered. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour (no more then 12 hours).
    • Preheat the grill to 500 degrees. Clean and spray with non-stick grilling spray. Then lower the heat down to low.
    • Place the chicken tenders on the grill. Grill for 5 minutes on each side or until internal temperature reaches 165 degrees.
    • Let the chicken rest for 5 minutes then serve immediately.

    Notes

      • Brine – The key to flavorful juicy chicken is a brine. In this case the lemon in my marinating process will be used as a brine to help break down the chicken and make it moist and not dry.
      • Spice – For added flavor, consider adding a pinch of cayenne pepper or red pepper flakes if you prefer a bit of heat.
      • Resting Time – Let the chicken strips rest for a couple of minutes after grilling to allow the juices to redistribute before serving.
      • Marinate Ahead of Time – Make sure to give yourself enough time so that the chicken has at least an hour to marinate. You can marinate for up to 24 hours in advance (just omit the lemon juice if your planning to marinate for more then 12 hours then add at least a half hour before grilling).
      • Chicken Tenderloins – One 1 pound package of chicken tenderloins typically has 6-7 pieces in the package.

    Nutrition

    Serving: 1g | Calories: 130kcal | Carbohydrates: 1g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 282mg | Potassium: 291mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 113IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.4mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

    Sides for Chicken Tenders – 17 Mouthwatering Sides

    by Leave a Comment

    Looking to take your chicken tenders to the next level? Discover a variety of mouthwatering sides for chicken tenders that pair perfectly and complement these crispy delights.

    Top view of baked chicken strips on a white platter with a bowl of mac and cheese in background.

    Whether you like to enjoy chicken tenders Air Fried, grilled, or even baked you will love getting ideas for sides for chicken tenders. With their crunchy exterior and tender interior, chicken tenders a beloved classic dish that appeals to both kids and adults alike. But why stop at just the chicken tenders? Elevate your meal by pairing them with side dishes that add a burst of flavor, texture, and variety to your plate. Whether you’re hosting a casual family dinner or a weekend get-together with friends, these sides will take your chicken tenders from ordinary to extraordinary.

    [feast_advanced_jump_to]

    Sides that Pair Well with Chicken Strips

    Fries – Enjoy traditional french fries or even swap out regular fries for these slightly sweet and crispy sweet potato fries that provide a delightful contrast to the tenders’ savory flavor.

    Coleslaw– The cool and creamy texture of coleslaw complements the crispy tenders perfectly, adding a refreshing element to your plate.

    Refreshing Cucumber Salad – A light and tangy cucumber salad with dill and red onion provides a refreshing counterpoint to the richness of the chicken tenders.

    Savory Garlic Bread – Turn simple garlic bread into a standout side by using fresh herbs, fresh and granulated garlic, butter and mayonnaise plus a sprinkle of Parmesan cheese and mozzarella cheese.

    Casseroles – Whether you want to make a broccoli and cheese casserole or a hash-brown casserole — casserole’s are always a great idea. Especially if you are feeding a lot of people!

    FAQs for Sides for Chicken Tenders

    White plate with grilled chicken strips, rice, and green beans.
    What are some good sides for chicken tenders?

    There are plenty of options to choose from! We’ll explore a range of sides that balance out the flavors and create a well-rounded meal.

    Can I make these sides healthier?

    Absolutely! Many of these sides can be prepared in healthier ways, such as baking instead of frying or using lighter ingredients.

    Are these sides suitable for kids?

    Yes, many of these sides are kid-friendly and perfect for picky eaters. You can adjust seasonings and ingredients as needed.

    Can I make these sides ahead of time?

    Certainly! Some of these sides can be prepared in advance, allowing you to spend more time enjoying your meal and less time in the kitchen.

    How to Reheat Chicken Tenders

    Reheating chicken tenders to enjoy their crispy texture and delicious flavor can be easily done with a few simple steps. Here’s how:

    Reheating chicken tenders to enjoy their crispy texture and delicious flavor can be easily done with a few simple steps. Here’s how:

    Method 1: Oven Reheating

    What You’ll Need:

    • Oven
    • Baking sheet
    • Aluminum foil

    Instructions:

    1. Preheat your oven to 350°F (175°C) to ensure even reheating without overcooking the chicken tenders.
    2. Line a baking sheet with aluminum foil. This helps to prevent the tenders from sticking and makes for easier cleanup.
    3. Arrange the chicken tenders on the baking sheet in a single layer. Make sure they are not overlapping to ensure uniform reheating.
    4. If desired, lightly brush or spray the chicken tenders with a small amount of oil to help them retain their crispiness during reheating.
    5. Place the baking sheet in the preheated oven and reheat the chicken tenders for about 10-15 minutes. The exact time may vary based on the oven and the thickness of the tenders.
    6. Check the tenders periodically to avoid overcooking. They are ready when they are heated through and the internal temperature reaches 165°F (74°C), ensuring they are safe to eat.
    7. Once heated, remove the baking sheet from the oven and let the chicken tenders rest for a minute before serving.

    Method 2: Microwave Reheating

    What You’ll Need:

    • Microwave-safe plate
    • Microwave

    Instructions:

    1. Place the chicken tenders on a microwave-safe plate, arranging them in a single layer. If you’re reheating a large batch, you might need to reheat in multiple batches.
    2. Cover the chicken tenders with a microwave-safe cover or a damp paper towel. This helps to retain moisture and prevent them from drying out during reheating.
    3. Microwave the chicken tenders on medium power (50%) in 20-30 second intervals. This slower approach helps to evenly distribute the heat and avoid overcooking.
    4. Check the tenders after each interval to assess their temperature. Depending on your microwave’s power and the quantity of tenders, it might take 1-3 minutes to reheat them thoroughly.
    5. Once heated through, remove the plate from the microwave and allow the chicken tenders to rest for a minute before serving.
    Breaded chicken tenderloins on a wire rack inside an air fryer.

    Method 3: Air Fryer Reheating

    What You’ll Need:

    • Air fryer
    • Leftover chicken tenders

    Instructions:

    1. Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C). Preheating the air fryer ensures that the chicken tenders will start cooking immediately and retain their crispiness.
    2. Arrange the Chicken Tenders: Lay the leftover chicken tenders in a single layer in the air fryer basket. Avoid overcrowding to ensure even reheating and crispiness.
    3. Reheat the Chicken Tenders: Place the basket in the preheated air fryer and set the timer for about 3-5 minutes. The exact time will depend on the size and thickness of the chicken tenders, as well as your air fryer’s model and wattage.
    4. Check and Shake: After about halfway through the reheating time, pause the air fryer and gently shake the basket. This helps to ensure that the tenders are cooking evenly on all sides.
    5. Check for Crispiness: When the timer goes off, check the chicken tenders for crispiness and internal temperature. They should be heated through to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
    6. Adjust Time if Needed: If the chicken tenders need more time to reach your desired level of crispiness, you can add another 1-2 minutes to the cooking time. Keep a close eye on them to prevent overcooking.
    7. Serve and Enjoy: Once the chicken tenders are heated through and crispy, carefully remove them from the air fryer basket and let them cool slightly before serving.

    Tips & Tricks for Reheating Chicken Tenders

    • Times may Vary – Reheating times may vary based on the quantity of chicken tenders and the type of reheating method used.
    • Drying Out – Avoid reheating chicken tenders for too long, as they can become dry and lose their crispiness.
    • Power Setting – If using a microwave, using the medium power setting and reheating in intervals helps prevent uneven reheating.
    • Sauces – Consider serving the reheated chicken tenders with your favorite dipping sauces like herbed buttermilk ranch dressing, Russian sauce, or even creamy cilantro dressing to enhance their flavor.

    By following these simple steps, you can enjoy your leftover chicken tenders with their original crispy texture and delicious taste.

    Sides for Chicken Tenders

    Instant Pot Macaroni and Cheese

    White oval dish filled with macaroni and cheese with Instant Pot in the background.
    Belly-up to a comforting bowl of creamy mouth-watering Instant Pot Macaroni and Cheese that is made in under 10 minutes. Perfect weeknight meal that can be paired with a store bought rotisserie chicken!
    Check out this recipe

    Air Fryer French Fries

    French fries on a white platter with with a small bowl of ketchup next to it.
    Nothing is better then fresh cut homemade french fries. My Air Fryer French Fries require very little oil and yield a crispy french fry on the outside and a soft middle.
    Check out this recipe

    Mandarin Orange Coleslaw

    Mandarin Orange Coleslaw
    Switch up the traditional coleslaw recipe you bring to barbecue’s this summer and make my Mandarin Orange Coleslaw for the next party you attend!
    Check out this recipe

    Oven Baked Sweet Potato Fries

    Oven Baked Sweet Potato Fries
    These Oven Baked Sweet Potato Fries are perfectly seasoned, full of flavor, and so easy to make! Healthier than deep-fried, these deliciously crispy sweet potato fries are slightly sweet, a little salty, and my go-to recipe anytime I’m craving restaurant-quality fries from the comfort of my own home…
    Check out this recipe

    Southern Green Beans Recipe

    White bowl filled with green beans and bacon on a wood countertop.
    Love the barbecue restaurant style soft meaty green beans? Try my recipe for Southern Green Beans–made with bacon and onions and done in less than 30 minutes time. This classic southern side dish will become a new family favorite.
    Check out this recipe

    Potato Salad without Mayo

    Glass bowl filled with potato salad.
    This delicious vinegar based Potato Salad without Mayo was my grandmother's recipe. Passed down to my mom, whom passed it down to me. This classic potato salad recipe is sure to be a hit at your next barbecue!
    Check out this recipe

    Instant Pot Baked Beans

    Oval white bowl filled with baked beans with a wooden spoon in the bowl sitting on an orange cloth.
    Instant pot baked beans are a delicious homemade recipe using fresh ingredients like onions, bacon, brown sugar and other spices. Done in about 2 hours time and can feed a large crowd!

    Easy Smashed Potatoes

    Easy Smashed Potatoes
    These delicious Easy Smashed Potatoes are a great addition to your side dish repertoire! They are a combination between a roasted potato and a baked
    Check out this recipe

    Greek Cucumber Salad

    Glass bowl filled with cucumbers, tomatoes, olives, onions, and feta with cucumbers and tomatoes on the left corner.
    Looking for a refreshing and delightful summer salad that can be ready in just 15 minutes? Dive into this Greek Cucumber Salad, a delightful blend of crisp cucumbers, juicy tomatoes, tangy red onions, creamy feta, aromatic dill, and briny kalamata olives that will transport your taste buds straight to the sunny shores of the Mediterranean.
    Check out this recipe

    Orzo Rice Pilaf

    Orzo Rice Pilaf
    Tired of plain old rice? This easy 6 ingredient stovetop rice pilaf goes with just about anything. No preservatives or artificial coloring like you get in boxed version mixes like rice a roni. Plus, it tastes so much better homemade than from a box.
    Check out this recipe

    Buttermilk Biscuits

    Buttermilk Biscuits
    Melt-in-your mouth homemade buttermilk biscuits made in your kitchen in less than 30 minutes time! With just a few ingredients your next breakfast or brunch will be complete.
    Check out this recipe

    Sour Cream and Chive Mashed Potatoes

    Mashed potatoes in a white bowl sitting on a blue and white towel.
    Fresh chives cut from the garden and sour cream are blended together to bring an easy homemade recipe for sour cream and chive mashed potatoes. These mashed potatoes compliment just about any dinner whether it's a weekday meal, pot luck, or even holiday gathering.
    Check out this recipe

    Cinnamon Apples

    Skillet Cinnamon Apples
    If you always order the Cinnamon Apples at Cracker Barrel, you'll love this 30 minute gluten free recipe that requires just 7 ingredients.
    Check out this recipe

    Canadian Poutine

    Canadian Poutine
    One of Canada’s most beloved dishes is Canadian poutine. Smothered fries with cheese curds, bacon and gravy is an incredible comfort food dish. Read on for all the details for how to make poutine and the best poutine gravy recipe (that can even be made gluten free)!
    Check out this recipe

    House Salad

    Two white bowls filled with salad and forks and veggies next to it.
    Explore the ultimate chopped romaine house salad recipe, featuring a harmonious blend of fresh vegetables, cheese, and croutons. Elevate your dining experience with this easy-to-make, nutrient-packed, and irresistibly delicious dish!
    Check out this recipe

    Baked Potato Wedges

    Basket filled with potato wedges on a red and white striped cloth.
    Utilize leftover baked potatoes, oil, and seasonings to whip up a tasty side dish of of crispy baked potato wedges. These gluten and dairy free, Vegan potato wedges are baked for just 20 minutes in the oven.
    Check out this recipe

    Healthy Green Beans Almondine

    Healthy Green Beans Almondine
    Healthy Green Beans Almondine are an easy + delicious side dish that are perfect with any meal! Gluten free, grain free, keto and whole30 friendly.
    Check out this recipe

    Whether you’re enjoying a casual weeknight dinner or celebrating a special occasion, these sides for chicken tenders will turn your meal into a delightful feast. Experiment with different combinations to find the perfect pairing that suits your taste buds. With these ideas, you’ll never look at chicken tenders the same way again.

    If you make any of these sides of chicken nugget recipes, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

    Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

    Pesto Tortellini Salad

    by 23 Comments

    My Pesto Tortellini Salad is a perfect side dish for any barbecue, picnic, or even baby shower. Refrigerated tortellini are tossed in pesto sauce, spinach, artichoke hearts, and sun dried tomatoes. Toasted pine nuts and freshly grated Parmesan cheese finish this tortellini salad off for a delicious summer side dish.

    Glass bowl filled with tortellini, spinach, tomatoes, and artichoke hearts.

    I’m always looking for a good non-mayo based salad to entertain with year round, and especially in the summer. That’s where this Pesto Tortellini Salad comes in to play. I always use tortellini in soup, like my Sausage Tortellini Soup and my Instant Pot Spinach Tortellini Soup, but never for a pasta salad.

    A few month back I co-hosted my best friends bridal shower. One of my tasks was to coordinate our lunch. Even though I was traveling 3 hours north I still planned to cook quite a bit. A week prior to the shower a coworker of mine shared the most amazing pesto tortellini salad with me. It was full of flavors, fresh, and at that moment I instantly knew it was going to replace the tried and true pasta salad I regularly make.

    My coworker had created the recipe on his own. So with a few tweaks I came up with an even better cold tortellini salad. The base sauce to this salad is pesto. I used my Homemade Pesto Recipe. Although you can easily use a store bought pesto if you are pressed for time. I added in sun dried tomatoes, some wilted spinach, and artichoke hearts. Everyone at the bridal shower loved this recipe, and asked for the recipe.

    [feast_advanced_jump_to]

    Why this Recipe Works

    Versatile – Making a pasta salad in general can be very versatile. Most of the times you can add or subtract a few ingredients and still get a delicious pasta salad.

    Easy to Make – This pasta salad is extremely easy to make making this ideal for beginner cooks or someone who is looking to whip up a tortellini salad quickly.

    Ingredients

    Ingredients on counter: tortellini, sundried tomatoes, pine nuts, pesto, parmesan cheese, artichoke hearts, and spinach on a countertop.
    • Tortellini – I like to use the fresh refrigerated tortellini since it only takes a few minutes to cook. However, you can use the dried version.
    • Vegetables – I like to use a mix of fresh spinach that has been wilted, drained artichoke hearts, and julienne style sundried tomatoes. All the flavors help make this pasta salad delicious.
    • Pesto – I love to make homemade pesto, but when I don’t have enough basil on hand to make a batch I’ll buy a jar of store bought. Either way–it works for this recipe.
    • Pine Nuts – A few tablespoons of pine nuts gives the recipe a nice buttery nutty taste, plus add a little crunch.
    • Cheese – I like to use freshly shredded parmesean cheese; however, an Italian cheese blend works too. Make sure you use shredded and not grated for this recipe.

    How to Make Tortellini Pasta Salad

    Brown pot on a stove top with tortellini boiling.

    In a large pot boil water and cook tortellini according to directions. During the last 30 seconds of cooking add the spinach and wilt. Drain the pasta and spinach and place in a large bowl.

    Black pan with toasted pine nuts.

    In a small saute pan toast the pine nuts until they are golden brown then set to the side.

    Glass bowl with pesto, sundried tomatoes, artichoke hearts, spinach and tortellini with blue and white cloth under bowl.

    In the large bowl with the tortellini and spinach add the pesto, sun dried tomatoes, artichoke hearts, toasted pine nuts, and grated Parmesan cheese. Mix well until incorporated.

    Refrigerate for at least 2 hours and serve cold.

    FAQs

    Glass bowl filled with tortellini, tomatoes, spinach, and pesto.
    How many people does this tortellini salad feed?

    If you are using this as a main side dish I would say only about 6 people. But if you are serving this tortellini salad at a pot luck you can get easily 10-12 servings out of it since people tend to get smaller portions because they want to try all the food.

    Can tortellini be eaten cold?

    Yes, once you cook the tortellini you can rinse it with cold water and chill it to be eaten cold.

    Will Pasta Salad keep overnight?

    Pasta salad will keep overnight you just have to make sure you drain it and refrigerate it in an airtight container.

    Tips & Tricks

    Glass bowl filled with a tortellini salad with vegetables on a marble countertop with a white subway tile back splash.

    Here are a few of my favorite tips and tricks whenever I make this pesto tortellini pasta salad.

    • Make Ahead – Make this recipe up to one day in advance before serving.
    • Pesto – You can make your own homemade pesto or use a store bought refrigerated pesto.
    • Leftovers – Store leftovers in an airtight container for up to 3 days in the refrigerator.

    Pesto Recipes

    Glass bowl filled with a pesto tortellini salad with sundried tomatoes, and spinach.

    Still looking for more ways to use up your pesto? Here is four more recipes that use pesto.

    If you make this Pesto Tortellini Salad recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

    Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

    Glass bowl filled with tortellini salad resting on a white cloth with blue stripes.

    Pesto Tortellini Salad

    My Pesto Tortellini Salad is a perfect side dish for any barbecue, picnic, or even baby shower. Refrigerated tortellini are tossed in pesto sauce, spinach, artichoke hearts, and sun dried tomatoes. Toasted pine nuts and freshly grated Parmesan cheese finish this tortellini salad off for a delicious summer side dish.
    5 from 3 votes
    Print Pin Save Rate
    Course: Side Dish
    Cuisine: American
    Diet: Low Calorie
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Chill Time:: 2 hours
    Total Time: 2 hours 20 minutes
    Servings: 6
    Calories: 261kcal
    Author: Katie

    Equipment

    • Stove Top
    • Refrigerator

    Ingredients

    • 9 ounces Refrigerated Whole Wheat Three Cheese Tortellini
    • 5 ounces Spinach
    • 3 tablespoons Pine Nuts toasted
    • ¼ cup Pesto
    • ¼ cup Sundried Tomatoes
    • ¼ cup Artichoke Hearts drained
    • ½ cup Parmesan cheese grated

    Instructions

    • In a large pot boil water and cook tortellini according to directions. During the last 30 seconds of cooking add the spinach and wilt. Drain the pasta and spinach and place in a large bowl.
    • In a small saute pan toast the pine nuts until they are golden brown then set to the side.
    • In the large bowl with the tortellini and spinach add the pesto, sun dried tomatoes, artichoke hearts, toasted pine nuts, and grated Parmesan cheese. Mix well until incorporated.
    • Refrigerate for at least 2 hours and serve cold.

    Notes

    • Make Ahead – Make this recipe up to one day in advance before serving.
    • Pesto – You can make your own homemade pesto or use a store bought refrigerated pesto.
    • Leftovers – Store leftovers in an airtight container for up to 3 days in the refrigerator.

    Nutrition

    Serving: 0.5c | Calories: 261kcal | Carbohydrates: 24g | Protein: 12g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 526mg | Potassium: 326mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2530IU | Vitamin C: 8mg | Calcium: 205mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

    Greek Cucumber Salad

    by 22 Comments

    Looking for a refreshing and delightful summer salad that can be ready in just 15 minutes? Dive into the goodness of Greek Cucumber Salad, a delightful blend of crisp cucumbers, juicy tomatoes, tangy red onions, creamy feta, aromatic dill, and briny kalamata olives that will transport your taste buds straight to the sunny shores of the Mediterranean.

    Glass bowl filled with sliced tomatoes, cucumbers, onions, and chunkss of feta.

    This Greek cucumber salad is one of my favorite salads. I make this salad at least once a week. Sometimes not as glamorous with the kalamata olives and the feta. Sometimes its cucumber and tomato with the Greek all-purpose seasoning, olive oil, and a little fresh dill from the garden. I first blogged about my cucumber feta salad almost a decade ago. This was before I liked feta. Over the past decade, I’ve played with this recipe and its completely transformed into what I can now honestly call mine. I no longer use a processed salad dressing.

    I have a Grilled Greek Pork Tenderloin that compliments this salad very well.

    [feast_advanced_jump_to]

    Ingredients

    Ingredients on marble counter: olives, dill, oil, Greek Seasoning, cucumber, tomato, red onion, and feta.
    • Tomatoes – For this recipe I like to use grape tomatoes that I’ve sliced in half. But you can also use plum tomatoes that are chopped into bite-size pieces.
    • Cucumbers – One European style cucumber is all you need. You will want to make sure to remove most of the seeds so that the seeds don’t overwhelm the seeds.
    • Olives – I like to use Kalamata olives that come pitted already from the store.
    • Onion – I like to use red onion as it’s not as pungent as white onion.
    • Dill – Fresh dill works best for this recipe.
    • Feta Cheese – Any type of feta works for this recipe.
    • Seasoning – I like to use Cavendar’s Greek Seasoning. It hits all the right flavor notes in one small container.
    • Oil – I use a nutty olive oil to give an additional layer of flavor to the salad dressing.

    How to Seed a Cucumber

    Female hand scraping sseeds from a sliced opened cucumber.

    First, you want to scrape out the seeds from the cucumbers. To do this, you will want to slice the cucumbers in half (length-wise) then run a spoon down the middle removing most of the seeds and membranes.

    How to Make Greek Cucumber Salad

    four process shots; 1 glass bowl with cucumbers, tomatoes, onions, and dill. 2. mixed otgether with seasoning, 3. with olives added 4. adding feta to the veggie bowl.
    1. Grab a nice big bowl and toss in those colorful grape tomatoes, the sliced cucumber, the thinly sliced red onion, and don’t forget to sprinkle in the fresh dill – it adds such a fantastic flavor!
    2. Next, sprinkle the Greek seasoning on top of the mixed veggies and drizzle on the olive oil.
    3. Add the kalamata olives to the bowl. Mix well and let the flavors mingle and hang out in the fridge for about 30 minutes. It’s like a little flavor party in there! The longer it rests, the tastier it gets.
    4. Mix in the feta right before your about to serve the cucumber tomato feta salad.

    FAQs

    Glass bowl filled with cucumber, tomato, onion, and feta on blue and white striped cloth.
    Can I make this salad ahead of time?

    You can however you risk the vegetables softening. This Greek cucumber tomato and feta salad is best consumed fresh. I’ll make it just before dinner, pop it in the refrigerator to cool, and then top it with feta right before dinner is served.

    Can I substitute any ingredients in this recipe?

    Absolutely! Feel free to personalize this salad according to your taste preferences or dietary restrictions. You can add bell peppers, sliced radishes, or even avocado. For a vegan version, omit the feta or replace it with a vegan alternative.

    How can I store the leftovers?

    If you have leftovers, store them in an airtight container in the refrigerator. This salad will stay fresh for up to two days. However, keep in mind that cucumbers release water as they sit, so the salad might become a bit watery.

    What Greek Seasoning do you use?

    I use Cavender’s Greek Seasoning. It’s the only all-purpose Greek seasoning I’ve ever used. You can find this in the spice aisle. I’m sure other brands will work fine, if you find another Greek seasoning spice blend at the grocery store.

    Recipe Tips & Tricks

    White plate with blue rim filled with cucumber salad, chiken and couscous with fork on plate.
    • Marinating – I like to let the Greek seasoning marinate on the salad for a good 30 minutes. The salt from the seasoning helps break down the cucumbers and the flavor absorbs into it beautifully.
    • Colored Tomatoes – To make the salad even more visually appealing, use a mix of different colored tomatoes, like red, yellow, and orange.
    • Pickled Onions – For an extra burst of flavor, try marinating the sliced red onions in a mixture of red wine vinegar, sugar, and water for about 10 minutes before adding them to the salad.
    • Creamy Dressing – If you prefer a creamier dressing, whisk together some Greek yogurt with lemon juice and garlic, then drizzle it over the salad instead of the traditional olive oil and vinegar dressing.

    Greek Recipes

    If you are looking for more delicious Greek Recipes here are a few more of my favorites.

    If you make this Cucumber Feta Salad recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

    Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

    Glass bowl filled with cucumbers, tomatoes, olives, onions, and feta with cucumbers and tomatoes on the left corner.

    Greek Cucumber Salad

    Looking for a refreshing and delightful summer salad that can be ready in just 15 minutes? Dive into this Greek Cucumber Salad, a delightful blend of crisp cucumbers, juicy tomatoes, tangy red onions, creamy feta, aromatic dill, and briny kalamata olives that will transport your taste buds straight to the sunny shores of the Mediterranean.
    5 from 1 vote
    Print Pin Save Rate
    Course: Salad
    Cuisine: Greek
    Diet: Vegetarian
    Prep Time: 15 minutes
    Refrigeration Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 137kcal
    Author: Katie

    Equipment

    • 2 Mixing Bowl
    • 1 Spoon
    • 1 Refrigerator

    Ingredients

    • 1 pint Grape Tomatoes halved
    • 1 Cucumber Thinly sliced
    • ¼ cup Kalamata Olives pitted and chopped
    • 1 tablespoon Red Onion thinly sliced or minced
    • 1 tablespoon Fresh Dill minced
    • 2 teaspoon Greek All-Purpose Seasoning
    • 2 tablespoon Olive Oil
    • ¼ cup Feta crumbled

    Instructions

    • In a large bowl combine grape tomatoes, thinly sliced cucumber, kalamata olives, red onion, and dill.
    • In a small bowl, whisk together Greek all-purpose seasoning and olive oil. Pour the dressing over top of the salad.
    • Mix well, and let it rest in the refrigerator for 30 minutes. Before serving top the salad with crumbled feta.

    Notes

    • Marinating – I like to let the Greek seasoning marinate on the salad for a good 30 minutes. The salt from the seasoning helps break down the cucumbers and the flavor absorbs into it beautifully.
    • Colored Tomatoes – To make the salad even more visually appealing, use a mix of different colored tomatoes, like red, yellow, and orange.
    • Pickled Onions – For an extra burst of flavor, try marinating the sliced red onions in a mixture of red wine vinegar, sugar, and water for about 10 minutes before adding them to the salad.
    • Creamy Dressing – If you prefer a creamier dressing, whisk together some Greek yogurt with lemon juice and garlic, then drizzle it over the salad instead of the traditional olive oil and vinegar dressing.

    Nutrition

    Serving: 1cup | Calories: 137kcal | Carbohydrates: 9g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 247mg | Potassium: 427mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1162IU | Vitamin C: 19mg | Calcium: 113mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

    Egg White Frittata

    by 13 Comments

    Egg white frittata is a healthy and delicious dish made with whipped egg whites and a variety of flavorful ingredients. It’s a versatile dish that can be enjoyed for breakfast, lunch, or dinner.

    Egg fritatta with a slice being held by a silver serving utensil on a white plate.

    Egg white frittata is a healthy and delicious meal that is easy to prepare and can be customized with a variety of fillings. Frittata’s are similar to omelets but are typically thicker and cooked on the stovetop and finished in the oven, making them an ideal breakfast, brunch, or lunch option.

    One of the key benefits of using egg whites in frittatas is their high protein content. Egg whites are rich in amino acids, which are essential for building and repairing muscles, as well as supporting the immune system. By using egg whites instead of whole eggs, you can reduce your calorie intake and cholesterol levels while still getting the protein your body needs.

    I’ve always only eaten egg whites so to me the health benefits don’t matter as much. But it’s great to know I have a healthy option. Over the years, I have created a tomato, spinach, and feta egg white souffle recipe and an egg white and chive souffle recipe. I love a good egg souffle recipe and this frittata is just as easy if not easier. Even the egg yolk lover in your life will like this egg white version.

    [feast_advanced_jump_to]

    Why this Recipe Works

    Quick and Easy – This recipe comes together in under 20 minutes time which also makes it perfect for hosting brunch. Pair this frittata with yogurt and granola, and scones for a complete brunch.

    No Food Wasted – Making a frittata is the perfect way to use up veggies that might be going bad.

    Liquid Egg Whites – A carton of egg whites is all you need — making this a cost effective recipe.

    Ingredients

    Ingredients on counter: egg whites, tomatoes, pepper, salt, goat cheese, chives, garlic powder, Italian easoning and spinach.
    • Eggs – Since this is an egg white frittata I find it’s easiest to use a box of liquid egg whites. If you don’t have a box of egg whites you will need at least a dozen egg whites with the yolks removed. It is much more cost effective to use a container.
    • Vegetables – The sky is really the limit; however, I like to use a mix of grape tomatoes, spinach, and chives in my frittata’s.
    • Spices – A combination of garlic powder, onion powder, Italian Seasoning, salt, and pepper are needed.
    • Dairy – You will need butter for the veggies and goat cheese to add into the egg mixture.

    How to Make a Frittata

    First, preheat oven to 425 degrees Fahrenheit.

    Black frying pan with butter and tomatoes.
    Black frying pan with steam coming from spinach and tomatoes.

    In an oven proof saute pan, spray with non-stick cooking spray. Then melt the butter on medium heat. Add in the sliced grape tomatoes and saute for 2 minutes. Then add in the fresh chives and spinach and saute for 2 minutes until spinach is wilted.

    Black saute pan with egg whites, spinach, herbs, and tomatoes.

    Shake the box of egg whites until frothy (about 30 seconds) then pour it into the skillet with the vegetables. Sprinkle in all the seasonings; garlic powder, onion powder, Italian seasoning, salt, and pepper.

    Black pan with set egg whites with tomatoes and spinach.

    Mix quickly then begin to run a silicone spatula around the edges. Cook for 2-3 minutes until egg starts to set. Then sprinkle with 2 tablespoons goat cheese.

    PRO TIP – This is how it will look just before it hits the oven.

    Place the entire oven safe saute pan inside the oven and bake for 8-10 minutes or until egg is set.

    Black frying pan on a blue and white checkered cloth with an egg fritatta in the pan.

    Remove immediately from the oven and sprinkle with the additional 1 tablespoon of goat cheese. Using the silicone spatula, gently loosen the sides and slide onto a plate. Slice and serve immediately.

    FAQs

    How many people does this egg souffle recipe feed?

    I created this recipe to feed two adults; however, you can easily double or triple the recipe.

    Do I need to use individual ramekins for this recipe?

    Yes, I like to use the individual ramekins when making an egg souffle. It helps with the puffiness and of course gives a cute presentation.

    What can you do with egg whites?

    Whenever I have leftover egg whites I will make a souffle or in most recent times make my Instant Pot Egg Bites.

    How long can I keep egg white in fridge?

    You can keep egg whites out of the shell but in a sealed container for 2 days. After that you can freeze the egg whites in a freezer bag or container for up to 3 months.

    Can I freeze leftover egg souffles?

    Yes, you can freeze any leftover egg souffles. Just make sure to take them out of their ramekins. Place in a freezer bag and/or container. Label and store for up to 3 months in the freezer.

    How do I reheat leftover frozen egg souffles?

    You can reheat the leftovers by place them on a microwave safe dish and heat in the microwave in 30 second increments.

    Time Savings Tips

    Egg fritatta with vegetables and goat cheese with a silver serving utensil pulling a slice out.

    Here are a few of my time saving tips when making a spinach egg white frittata.

    • Egg Whites – I like to use a box of egg whites for this recipe as it is very cost effective verse using a dozen whole eggs. 1 16 ounce box of egg whites is the equivalent to 14 large egg whites.
    • Eggs – Don’t like egg whites? Use traditional eggs. You can use liquid eggs or whole eggs.
    • Beat the Eggs – Giving the egg whites a good beating is the key to this dish. Most people won’t thing to whisk egg whites but you must do it for a souffle!
    • Prep Ahead – Chop vegetables a head of time so you can simply place them in the skillet to cook. Or go a step further and saute them prior and just reheat before adding eggs, seasonings, and cheese.
    • Cheese – Buy pre-shredded cheese to save time from needing to manual shred cheese.

    Recipe Tips and Tricks

    White plate with egg white fritatta with goat cheese with a slice being held over the dish.
    • Use a non-stick skillet: Egg whites can easily stick to the bottom of a regular skillet, so it’s best to use a non-stick skillet to make the frittata. This will make it much easier to slide the frittata out of the pan and prevent it from sticking.
    • Beat the egg whites well: It’s important to beat the egg whites until they are frothy and airy. This will help to give it a light and fluffy texture. Since I use a box of egg whites I just shake the box for a good 30 seconds.
    • Don’t overcook the frittata: Egg white frittatas cook very quickly, so it’s important to keep an eye on them to avoid overcooking. Overcooking can cause the frittata to become dry and rubbery.
    • Add flavorful ingredients: Egg whites have a relatively mild flavor, so it’s important to add flavorful ingredients to the egg dish give it a boost of flavor. Try adding sautéed vegetables, herbs, cheese, or cooked meat to the frittata for added flavor.
    • Add the filling ingredients evenly: When adding the filling ingredients to the frittata, be sure to distribute them evenly throughout the pan. This will help to ensure that every bite of the frittata is flavorful.
    • Use a low heat setting: When cooking the frittata on the stovetop, it’s best to use a low heat setting to prevent it from burning. Cooking the frittata over low heat will also help to ensure that it cooks evenly.
    • Let the frittata cool before slicing: After removing the frittata from the heat, let it cool for a few minutes before slicing it. This will help the frittata to hold its shape and prevent it from falling apart.

    Egg Recipes

    Looking for more delicious egg recipes? Here are a few of my favorites that are perfect for hosting breakfast or brunch.

    If you make this egg white frittata recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

    Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

    Black frying pan with egg white fritatta with goat cheese and herbs.

    Egg White Frittata

    Egg white Frittata is a healthy and delicious dish made with whipped egg whites and a variety of flavorful ingredients. It's a versatile dish that can be enjoyed for breakfast, lunch, or dinner.
    5 from 1 vote
    Print Pin Save Rate
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 8
    Calories: 72kcal
    Author: Katie

    Equipment

    • 1 Stove Top
    • Oven Safe Saute Pan
    • Cutting Board
    • Serrated Knife
    • Silicone Spatula
    • Oven

    Ingredients

    • Cooking Spray
    • 2 tablespoons Butter
    • ½ cup Grape Tomatoes sliced
    • 1 cup Spinach
    • 1 tablespoon Fresh chives minced
    • ¼ teaspoon Garlic Powder
    • ¼ teaspoon Onion Powder
    • ¼ teaspoon Italian Seasoning
    • ¼ teaspoon Black Pepper
    • ½ teaspoon Kosher Salt
    • 16 ounces Egg Whites
    • 3 tablespoons Crumbled Goat Cheese divided

    Instructions

    • Preheat oven to 425 degrees Fahrenheit.
    • In an oven proof saute pan, spray with non-stick cooking spray. Then melt the butter on medium heat. Add in the sliced grape tomatoes and saute for 2 minutes. Then add in the fresh chives and spinach and saute for 2 minutes until spinach is wilted.
    • Shake the box of egg whites until frothy (about 30 seconds) then pour it into the skillet with the vegetables. Sprinkle in all the seasonings; garlic powder, onion powder, Italian seasoning, salt, and pepper.
    • Mix quickly then begin to run a silicone spatula around the edges. Cook for 2-3 minutes until egg starts to set. Then sprinkle with 2 tablespoons goat cheese.
    • Place the entire oven safe saute pan inside the oven and bake for 8-10 minutes or until egg is set.
    • Remove immediately from the oven and sprinkle with the additional 1 tablespoon of goat cheese. Using the silicone spatula, gently loosen the sides and slide onto a plate. Slice and serve immediately.

    Notes

    • Vegetables – The sky is the limit as to what you can put in the frittata. You can add diced onions, mushrooms, zucchini, bell peppers, asparagus, leeks, etc.
    • Cheese – I like the mild tanginess of goat cheese; however, you could use feta, colby jack, pepperjack for a bit of a kick, even cheddar cheese.
    • Eggs – You can make this recipe using traditional eggs. Cooking time would be the same.

    Nutrition

    Serving: 1g | Calories: 72kcal | Carbohydrates: 1g | Protein: 7g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 285mg | Potassium: 142mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 589IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 0.3mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

    French Vanilla Ice Cream

    by 3 Comments

    My French Vanilla Ice Cream recipe consists of eggs, heavy cream, sugar, half and half, and luxurious whole vanilla bean. This ice cream takes almost 24 hours to make, but is well worth the wait. Ice cream lovers will rejoice with this delectable homemade vanilla ice cream recipe.

    Blue bowl filled with vanilla ice cream on a blue and white plaid cloth.

    I’ve been making homemade ice cream for well over a decade now. One of the first recipes I perfected was this French Vanilla Ice Cream recipe. Rich, creamy, and a thick egg-custard base this ice cream is as decadent as you can get.

    Making ice cream is a labor of love, and as explained in my KitchenAid Ice Cream Attachment manual it is a 2 day process. One day to make the batter and the follow day to churn. Because this recipe and almost all other ice cream recipes call for not only a lot of dairy but at times a lot of eggs I highly suggest if you are going to make multiple batches of ice cream that you purchase your eggs, half and half, milk, and heavy cream from a whole sale store such as Costco.

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    Ingredients

    Ingredients on marble countertop: heavy whipping cream, eggs, vanilla bean, sugar, and half and half in measuring cup.
    • Dairy – For this recipe you will need equal parts heavy whipping cream and half and half.
    • Eggs – This recipe calls for a lot of eggs. 8 egg yolks to be exact. Use up the leftover whites and make one of my many egg white souffle recipes!
    • Sugar – 1 cup of white granulated sugar is all you need to sweeten the cream and egg base.
    • Vanilla – This recipe calls for one vanilla bean pod. I love the little black flakes the vanilla bean pod gives throughout the recipe.

    How to Make French Vanilla Ice Cream

    The night before you plan to churn ice cream:

    Silver pot on a black glass top stove filled with cream.

    In a medium saucepan over medium heat, heat the half and half until very hot but not boiling, stirring often. Remove from heat and set aside.

    Three photos of a yellow KitchenAid Mixer mixing eggs and sugar and cream.

    Place egg yolks and sugar in mixer bowl. Using a KitchenAid Mixer fitted with the wire whip. Turn to speed 2, and mix for 30 seconds or until well blended and slightly thickened. Continuing on speed 2, and very gradually add half and half; mix until blended.

    Three photos of frothy egg/cream mixture in a KitchenAid stand mixture.

    Return half and half/egg mixture to the medium saucepan; cook over medium heat until small bubbles form around the edge and mixture is steamy. It is important to continue to stir constantly. Do not let the half and half boil.

    Transfer half-and-half/egg mixture back to the KitchenAid Stand Mixer fitted with a whisk attachment. Stir in whipping cream, vanilla, and salt. Cover and let sit to room temperature for one hour. Transfer to a container then chill thoroughly in refrigerator, for at least 8 hours.

    The next day…

    Three photos of ice cream batter churning in a KitchenAid Mixture Ice Cream attachment.

    The next day (or once chilled). Pour the french vanilla ice cream batter into the ice cream maker and churn according to manufactures directions. *I use the KitchenAid Ice Cream Attachment for this recipe and it takes 15-20 minutes, on speed 1.

    Top view of a green ice cream contianer and KitchenAid ice cream maker bowl and full paper pint cup.

    Immediately transfer ice cream into serving dishes, or freeze in airtight container for up to 1 week.

    FAQs

    Two bowls of vanilla ice cream on a blue checkered cloth.

    Here are all the frequently asked questions readers have asked when making this French vanilla ice cream recipe.

    How much ice cream does this recipe make?

    This recipe yields 2 quarts of ice cream which is about 16, half cup servings.

    What speed to churn ice cream in Kitchenaid Mixer?

    I use the KitchenAid Ice Cream Attachment the attaches to the KitchenAid Mixer. It takes 15-20 minutes, on speed 1 to churn to a soft ice cream.

    What is the difference between French vanilla ice cream and regular vanilla ice cream?

    The base of the French vanilla ice cream is what makes it “French” due to the sheer amount of egg yolks used. Classic regular vanilla ice cream does not have egg in it. The egg yolks lend a pale-yellow color to French vanilla ice cream and also gives it a richer, smoother consistency.

    Is a vanilla bean the same as a vanilla pod?

    Vanilla bean is inside the vanilla pod that grows on a vine-like vanilla orchid plant. You can purchase the pods, to submerge in liquid and/or scrape the vanilla bean from the pod.

    Tips & Tricks

    Green ice cream container filled with vanilla ice cream with an ice cream scoop in the container.

    Here are a few of my favorite tips and tricks I’ve learned when making this recipe.

    • Recipe Yields – This recipe yields 2 quarts or 16 half cup servings.
    • Vanilla Bean Pod – Vanilla bean pods can be on the expensive side. Sometimes you can find them at the grocery store or specialty food store. Or you can order the vanilla bean pod directly from Amazon. If you can’t get your hands on an expensive pod, feel free to use 1 tablespoon of vanilla extract. If you are using the vanilla bean pod I like to leave the vanilla bean pod in each of the batter containers while they chill. Slice the pod in half and then remove the pod before churning.
    • Ingredients in Bulk – I like to purchase my eggs, heavy whipping cream, and half and half from a whole sale club. I find the prices are half the price
    • Egg/Dairy Base – Another big tip I can give is that you must make sure your egg/cream mixture not only doesn’t boil but cooks long enough to cook the raw egg out of the ice cream… Your mixture will be very bubbly after mixing in the mixer for a minute. Don’t think that once it’s in the pot and the bubbles are there that its ready… you should keep it on heat for a good 5 to 10 minutes… something Kitchenaid does not tell you in the manual.
    • Ice Cream Attachment – I use the KitchenAid Ice Cream Attachment for this recipe. It takes 15-20 minutes, on speed 1 to churn to a soft ice cream.
    • Planning & Process – I like to make the batter the night before I plan to churn. Churn in the morning and then the ice cream is ready by lunch or dinner time!
    • Ice Cream Storage – I like to use either the Tovolo Glide-A-Scoop Ice Cream Tub (pictured above) or Ice Cream Freezer Storage Containers.
    • Ice Cream Churning – Another thing that the Kitchenaid manual fails to tell you is that you will not instantly have ice cream after churning… it will resemble ice cream soup.
    • Freezing Ice Cream – You will need to freeze the churned ice cream for a few hours before you can really try it, and you’ll need to either let it sit out for a good 15-30 minutes prior to scooping since it will be rock hard (or put it in the microwave for 30-60 seconds to soften).

    Ice Cream Recipes

    Top view of a light blue bowl filled with vanilla ice cream, whipped cream, and sprinkles with spoons on the side.

    If you love ice cream you’ll love ice cream you will love some of my other ice cream recipes.

    Homemade Ice Cream Toppings

    Looking to spice up your vanilla ice cream? Try making a few homemade ice cream toppings?

      If you make this French Vanilla Ice Cream recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

      Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

      Light blue bowl filled with vanilla ice cream with sprinkles and whipped cream on top.

      French Vanilla Ice Cream

      My French Vanilla Ice Cream recipe consists of eggs, heavy cream, sugar, half and half, and luxurious whole vanilla bean. This ice cream takes almost 24 hours to make, but is well worth the wait. Ice cream lovers will rejoice with this delectable homemade vanilla ice cream recipe.
      3.67 from 3 votes
      Print Pin Save Rate
      Course: Dessert
      Cuisine: American
      Prep Time: 45 minutes
      Cook Time: 15 minutes
      Chilling Time: 8 hours
      Total Time: 9 hours
      Servings: 16
      Calories: 255kcal
      Author: Katie

      Equipment

      Ingredients

      • 2-½ cups Half and Half
      • 8 Egg yolks
      • 1 cup Sugar
      • 2-½ cups Whipping cream
      • 1 Vanilla bean pod split and inside scraped
      • ⅛ teaspoon Salt

      Instructions

      • In a medium saucepan over medium heat, heat the half and half until very hot but not boiling, stirring often. Remove from heat and set aside.
      • Place egg yolks and sugar in mixer bowl. Using a KitchenAid Mixer fitted with the wire whip. Turn to speed 2, and mix for 30 seconds or until well blended and slightly thickened. Continuing on speed 2, and very gradually add half and half; mix until blended.
      • Return half and half/egg mixture to the medium saucepan; cook over medium heat until small bubbles form around the edge and mixture is steamy. It is important to continue to stir constantly. Do not let the half and half boil.
      • Transfer half-and-half/egg mixture back to the KitchenAid Stand Mixer fitted with a whisk attachment. Stir in whipping cream, vanilla, and salt. Cover and let sit to room temperature for one hour. Transfer to a container then chill thoroughly in refrigerator, for at least 8 hours.
      • The next day (or once chilled). Pour the french vanilla ice cream batter into the ice cream maker and churn according to manufactures directions. *I use the KitchenAid Ice Cream Attachment for this recipe and it takes 15-20 minutes, on speed 1.
      • Immediately transfer ice cream into serving dishes, or freeze in airtight container for up to 1 week.

      Notes

      • Recipe Yields – This recipe yields 2 quarts or 16 half cup servings.
      • Vanilla Bean Pod – Vanilla bean pods can be on the expensive side. Sometimes you can find them at the grocery store or specialty food store. Or you can order the vanilla bean pod directly from Amazon. If you can’t get your hands on an expensive pod, feel free to use 1 tablespoon of vanilla extract. If you are using the vanilla bean pod I like to leave the vanilla bean pod in each of the batter containers while they chill. Slice the pod in half and then remove the pod before churning.
      • Ingredients in Bulk – I like to purchase my eggs, heavy whipping cream, and half and half from a whole sale club. I find the prices are half the price
      • Egg/Dairy Base – Another big tip I can give is that you must make sure your egg/cream mixture not only doesn’t boil but cooks long enough to cook the raw egg out of the ice cream… Your mixture will be very bubbly after mixing in the mixer for a minute. Don’t think that once it’s in the pot and the bubbles are there that its ready… you should keep it on heat for a good 5 to 10 minutes… something Kitchenaid does not tell you in the manual.
      • Ice Cream Attachment – I use the KitchenAid Ice Cream Attachment for this recipe. It takes 15-20 minutes, on speed 1 to churn to a soft ice cream.
      • Planning & Process – I like to make the batter the night before I plan to churn. Churn in the morning and then the ice cream is ready by lunch or dinner time!
      • Ice Cream Storage – I like to use either the Tovolo Glide-A-Scoop Ice Cream Tub (pictured above) or Ice Cream Freezer Storage Containers.
      • Ice Cream Churning – Another thing that the Kitchenaid manual fails to tell you is that you will not instantly have ice cream after churning… it will resemble ice cream soup.
      • Freezing Ice Cream – You will need to freeze the churned ice cream for a few hours before you can really try it, and you’ll need to either let it sit out for a good 15-30 minutes prior to scooping since it will be rock hard (or put it in the microwave for 30-60 seconds to soften).

      Nutrition

      Serving: 0.5c | Calories: 255kcal | Carbohydrates: 15g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 163mg | Sodium: 52mg | Potassium: 87mg | Sugar: 13g | Vitamin A: 810IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
      Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
      You must use the category name, not a URL, in the category field.

      Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

      Strawberry Compote

      by 2 Comments

      My recipe for Strawberry Compote is just two simple ingredients that makes for a delicious strawberry sauce that can be used on top of waffles, pancakes, and even desserts like ice cream and cheesecake!

      Two glass jars with chunky strawberry sauce and stemmed strawberries in the background.

      I love to breakfast and dessert with homemade strawberry compote. My family and friends are always in awe that I made my own strawberry sauce from scratch and yet little do they realize how extremely easy it is to make. I also make blueberry compote from scratch and it’s just as divine!

      We live in Florida, and every year during strawberry season (January-March) we always go strawberry picking at least once during the season. We typically pick 10-15 pounds worth of strawberries. Because of this, I’ve gotten really good over the years at using up all the strawberries during their peak freshness! I love making strawberry compote to top on ice cream, cheesecakes, or elevate breakfast and add the compote to waffles, french toast, and pancakes!

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      Ingredients

      Sauce pot filled with chopped strawberries and strawberries in the background.
      • Strawberries – Fresh strawberries are best for this recipe. But if you don’t have access to fresh strawberries you can thaw frozen strawberries.
      • Granulated Sugar – I have only ever used granulated sugar. I’m sure in a pinch powder sugar could work, but have never tested it. I also have never used brown sugar to make strawberry sauce.

      Directions

      Sauce pot filled with chopped strawberries with granulated white sugar on top.

      Combine Combine the strawberries and sugar in a medium saucepan over medium heat.

      Sauce pot of strawberries mixed with sugar in a sauce pot.

      Cook, stirring occasionally, until the berries begin to release some of their juices and the mixture is simmering for about 15 minutes.

      Remove the strawberries from the heat and keep warm if desired. Or let rest at room temperature and store in a glass jar for future use.

      FAQs

      Glass jar filled with strawberry sauce and strawberries on the side.
      What makes something a compote?

      Compote or compôte (which is French and means u0022mixtureu0022) is a dessert originating from medieval Europe, made of whole or pieces of fruit in sugar syrup. Whole fruits like strawberries, blueberries, raspberries, cherries, etc are cooked with sugar and sometimes people add additional seasonings like lavender, cinnamon, nutmeg, or vanilla and water to thin out of the sauce if desired. Compotes can be served either warm or cold.

      How long will strawberry compote last?

      Compotes in general do not contain preservatives and therefor should be consumed within 2 weeks. Always refrigerate and freeze before the two week mark to enjoy at a later date.

      How do you thicken compote?

      If you would prefer a thicker compote or sauce you will want to mix a two tablespoons of water with one tablespoon of cornstarch. Mix it until it is well blendedu002du002dthis is called a slurry. Then gently stir in the cornstarch slurry into the hot compote mixture. You will notice it should start to thicken up immediately.

      Is strawberry compote the same as jam?

      Unlike jam, which is more of a spreadable form that contains pectin and sometimes preservatives for freshness. Fruit in a homemade compote is left whole and can sometimes include spices.

      What is the difference between strawberry compote and strawberry sauce?

      The main difference between strawberry compote and strawberry sauce is that compote is thicker in texture and strawberry sauce is much thinner. You can use the same exact recipe to replicate whichever version you would like.

      Tips & Tricks

      Close up of two glass jars filled with strawberry sauce.

      Here are a few of my favorite tips and tricks I’ve found helpful when making strawberry topping.

      • Servings – This recipe makes 2 cups of strawberry compote.
      • Fresh Strawberries – I always prefer to use fresh strawberries when they are in season.
      • Strawberry compote with frozen strawberries – I would advise on using chopped strawberries over whole. However, once the strawberries are broken down and cooked for long enough you can mash a few of them with a fork to break them down into smaller bite-size pieces.
      • Thickening Sauce – If I find my strawberry sauce is too thin, I will thicken it by mixing together a cornstarch slurry. Make sure you stir in a little bit of the slurry at a time to monitor how thick it gets.
      • Thinning Sauce – If you find your compote is too thick you can thin it out by adding a few tablespoons of water. Typically, fruit compote is thicker.
      • Spices – If you want to get creative and add additional spices to your compote you can add in lavender for a more floral flavor. As well as cinnamon, nutmeg, cardamom, all spice, and even scraped vanilla bean.
      • Storing – I like to store my strawberry topping in glass jars. I love to use these Weck Tulip Style Jars. These store well in the refrigerator and can be frozen as well.
      • Freezing – To freeze the strawberry compote just place it in a freezer safe glass jar or freezer bag. Always label the contents of the bag plus the date. Freeze for up to 6 months.
      • Thawing – To defrost the strawberry compote simply place the frozen jar or bag in the refrigerator over night and let it naturally thaw. You can also expedite this process by using the defrost setting on a microwave for a quicker thaw. The last way to defrost compote is by placing the frozen compote in a sauce pan. This only works if you freeze it in a freezer bag.

      Strawberry Compote Recipes

      Top view of strawberry sauce in two glass jars.

      If you are like me you will want to use up the strawberry compote on anything and everything you can. Here are a few of my favorite recipes that you can use strawberry sauce on.

      If you make my homemade strawberry compote, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

      Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list! This recipe is available as a Google Web Story.

      Two glass jars filled with strawberry sauce.

      Strawberry Compote

      My recipe for Strawberry Compote is just two simple ingredients that makes for a delicious strawberry sauce that can be used on top of waffles, pancakes, and even desserts like ice cream and cheesecake!
      5 from 1 vote
      Print Pin Save Rate
      Course: Sauce
      Cuisine: American
      Diet: Gluten Free, Low Lactose
      Prep Time: 10 minutes
      Cook Time: 15 minutes
      Cooling/Resting Time: 15 minutes
      Total Time: 40 minutes
      Servings: 8
      Calories: 36kcal
      Author: Katie

      Equipment

      • Stove Top
      • Glass Jars

      Ingredients

      • 2 cups Strawberries diced and tops removed
      • ¼ cup Granulated Sugar

      Instructions

      • Combine the strawberries and sugar in a medium saucepan over medium heat. Cook, stirring occasionally, until the berries begin to release some of their juices and the mixture is simmering for about 15 minutes.
      • Remove the strawberries from the heat, let rest for 15 minutes. Serve warm if desired. Or let cool to room temperature and store for future use.

      Notes

      • Servings – This recipe makes 2 cups of strawberry compote.
      • Fresh / Frozen Strawberries – I always prefer to use fresh strawberries when they are in season. However, you can thaw and use frozen strawberries. I would advise on using chopped strawberries over whole. However, once the strawberries are broken down and cooked for long enough you can mash a few of them with a fork to break them down into smaller bite-size pieces.
      • Thickening Sauce – If I find my strawberry sauce is too thin, I will thicken it by mixing together a cornstarch slurry. Make sure you stir in a little bit of the slurry at a time to monitor how thick it gets.
      • Thinning Sauce – If you find your compote is too thick you can thin it out by adding a few tablespoons of water. Typically, fruit compote is thicker.
      • Spices – If you want to get creative and add additional spices to your compote you can add in lavender for a more floral flavor. As well as cinnamon, nutmeg, cardamom, all spice, and even scraped vanilla bean.
      • Storing – I like to store my strawberry topping in glass jars. These store well in the refrigerator and can be frozen as well.
      • Freezing – To freeze the strawberry compote just place it in a freezer safe glass jar or freezer bag. Always label the contents of the bag plus the date. Freeze for up to 6 months.
      • Thawing – To defrost the strawberry compote simply place the frozen jar or bag in the refrigerator over night and let it naturally thaw. You can also expedite this process by using the defrost setting on a microwave for a quicker thaw. The last way to defrost compote is by placing the frozen compote in a sauce pan. This only works if you freeze it in a freezer bag.

      Nutrition

      Serving: 0.25c | Calories: 36kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 55mg | Fiber: 1g | Sugar: 8g | Vitamin A: 4IU | Vitamin C: 21mg | Calcium: 6mg | Iron: 1mg
      Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

      House Salad

      by Leave a Comment

      Enjoy my classic house salad recipe, featuring a harmonious blend of fresh vegetables, cheese, and croutons. Elevate your dining experience with this easy-to-make, nutrient-packed, and irresistibly delicious dish!

      Two white bowls filled with salad with tomatoes, cucumber, shredded carrots, and croutons.

      A house salad is a timeless dish that adds a burst of freshness and color to any meal. I believe everybody should know how to make a basic salad. My house salad is based off the restaurant classic salad.

      Typically this salad is enjoyed before dinner as an appetizer. However, sometimes I make this salad as my lunch or even dinner with an added protein on top like baked shrimp or grilled chicken. Combining the crispness of romaine lettuce, the juiciness of grape tomatoes, the crunch of cucumbers, the savory goodness of shredded cheddar cheese, and the delightful texture of croutons, this salad is an irresistible treat.

      [feast_advanced_jump_to]

      Why this Recipe Works

      Vibrant and Fresh: The chopped romaine house salad bursts with vibrant colors and flavors, making it an inviting and refreshing addition to any meal.

      Easy and Quick: With minimal prep work, this salad can be ready in no time, saving you valuable minutes in the kitchen.

      Cost Effective: Making a salad at home can save you almost half of what you would pay at a restaurant and give you more salad for the money!

      Versatile Pairings: Whether you serve it as a side dish or a light main course, this salad pairs beautifully with various proteins and complements a range of cuisines.

      Nutritious and Satisfying: Packed with vitamins, fiber, and protein from the ingredients, this salad not only tantalizes your taste buds but also nourishes your body.

      Ingredients

      Ingredients on counter; cucumber, croutons, lettuce, red onion, shredded carrots, shredded cheese, and grape tomatoes.
      • Lettuce – I like to use romaine lettuce that I’ve chopped into bite-size pieces.
      • Tomatoes – I like the flavor in grape tomatoes with the burst of tomato in each bite. Any style tomato works.
      • Cucumber – Cucumbers give a light bright crunch to the salad.
      • Carrots – Shredded carrots are the way to go here. They give a sweet crunch and compliment the flavors of the salad.
      • Red Onion – I love a little red onion in a salad. I like to thinly slice them so they aren’t overwhelming. A little goes a long way.
      • Cheese – I like to use shredded mild cheddar cheese for the salad, but any variety of cheddar will work best. Don’t have cheddar? Use a different type of cheese or omit completely.
      • Croutons – Whether you make your own croutons or you buy store bought it’s a

      How to Make a House Salad

      White bowl filled with salad and two forks next to it.

      In a large bowl, place the chopped romaine in the bowl. Then add on the sliced grape tomatoes, diced cucumbers, shredded carrots, thinly sliced red onion.

      Toss well then sprinkle on the shredded cheddar cheese and croutons on top. Divided among 4 plates and enjoy.

      Salad Variations

      • Grilled Chicken Caesar Salad: Add grilled chicken breast and Caesar dressing to your chopped romaine house salad for a heartier and more substantial meal.
      • Mediterranean Medley: Elevate the flavors with Kalamata olives, red onions, artichoke hearts, and a lemon-herb vinaigrette.
      • Tex-Mex Fiesta: Infuse a zesty twist with black beans, avocado, corn, and a creamy cilantro dressing.

      FAQs

      Two white bowls filled with lettuce, tomato, cucumber, onion, croutons, and cheese on top of a blue and white checkered cloth.
      How can I make this salad more substantial for a main course?

      To transform the chopped romaine house salad into a filling main course, consider adding proteins like grilled chicken, shrimp, or even tofu.

      Can I make the croutons from scratch?

      Yes, homemade croutons are simple to make. Cut stale bread into cubes, toss with olive oil, seasonings (garlic powder, dried herbs), and bake in the oven until golden and crispy.

      Can I make this salad in advance?

      While it’s best to assemble the salad just before serving to maintain its freshness, you can prepare the individual ingredients and store them separately in the refrigerator for up to a day.

      Can I use a different type of cheese?

      Absolutely! Feel free to experiment with other cheeses like feta, blue cheese, or goat cheese for a distinct flavor profile.

      Salad Tips and Tricks

      White large round bowl with salad on top of a blue and white checkered cloth with forks next to it.
      • Chopped – Ensure the romaine lettuce is well-chopped to create bite-sized pieces for easy eating.
      • Dressing – Add the dressing just before serving to avoid soggy croutons and lettuce or simply serve on the side.
      • Herbs – For added depth, consider mixing in fresh herbs like parsley or basil.

      Homemade Dressing Recipes

      Here are a few of my favorite homemade dressing recipes that pair perfectly with a house salad.

      If you make this House Salad recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

      Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

      Two white bowls filled with salad and forks and veggies next to it.

      House Salad

      Explore the ultimate chopped romaine house salad recipe, featuring a harmonious blend of fresh vegetables, cheese, and croutons. Elevate your dining experience with this easy-to-make, nutrient-packed, and irresistibly delicious dish!
      No ratings yet
      Print Pin Save Rate
      Course: Dinner, Main Course, Salad, Side Dish
      Cuisine: American
      Diet: Gluten Free, Low Calorie
      Prep Time: 10 minutes
      Total Time: 10 minutes
      Servings: 4
      Calories: 56kcal
      Author: Katie

      Equipment

      • 1 Cutting Board
      • 1 Knife
      • 1 Bowl

      Ingredients

      • 4 cups Chopped Romaine Lettuce
      • 1 cup Grape tomatoes
      • 1 cup Cucumbers diced
      • ½ cup Shredded Carrots
      • ¼ cup Red Onion thinly sliced
      • ¼ cup Shredded Cheese
      • ½ cup Croutons

      Instructions

      • In a large bowl, place the chopped romaine in the bowl. Then add on the sliced grape tomatoes, diced cucumbers, shredded carrots, thinly sliced red onion.
      • Toss well then sprinkle on the shredded cheddar cheese and croutons on top. Divided among 4 plates and enjoy.

      Notes

      • Chopped – Ensure the romaine lettuce is well-chopped to create bite-sized pieces for easy eating.
      • Dressing – Add the dressing just before serving to avoid soggy croutons and lettuce or simply serve on the side.
      • Herbs – For added depth, consider mixing in fresh herbs like parsley or basil.

      Nutrition

      Serving: 1cup | Calories: 56kcal | Carbohydrates: 8g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 4mg | Sodium: 94mg | Potassium: 210mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3048IU | Vitamin C: 8mg | Calcium: 99mg | Iron: 0.4mg
      Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

      Grilled Flank Steak

      by Leave a Comment

      Experience a tantalizing fusion of teriyaki-infused beef, sweet honey, zesty orange, and aromatic rosemary in my delectable Grilled Flank Steak cooked in under 20 minutes. Get ready to indulge in a flavor sensation like no other.

      Sliced medium-rare steak on a white plate.

      When it comes to grilling, few dishes can match the succulent flavors and satisfying textures of a perfectly cooked flank steak. With its robust flavor and versatility, Grilled Flank Steak is a very affordable option if you want to serve steak. It’s typically my go-to option for backyard gatherings, weeknight dinners, or special occasions. It pairs perfectly with a house salad, too. When I’m not making my pacific rim glazed flank steak I’ll make my Asian London Broil or my Grilled Balsamic London Broil. All are the same cuts of meats with just different marinades.

      [feast_advanced_jump_to]

      Why this Recipe Works

      Homemade Marinade – The combination of teriyaki sauce, honey, orange juice, dark sesame oil, garlic, and rosemary in the marinade creates a symphony of sweet, savory, and citrusy flavors that beautifully enhance the taste of the beef. The marinade helps to tenderize the meat while infusing it with a delightful blend of aromatics.

      Versatile Cut of Meat – Flank steak is an excellent choice for grilling. This cut is known for their flavor and tenderness when cooked properly. The marinade not only adds flavor but also helps to further tenderize the meat, resulting in a juicy and delicious grilled London Broil.

      Inexpenive Meal for a Crowd – If you want to serve steak to a crowd. Making my grilled flank steak recipe is the best way to save money and also get the delicious steak you may be craving.

      Ingredients

      Ingredients on counter; garlic, onion, orange juice, brown sugar, honey, terriyaki, rosemary,and sesame oil.
      • Beef – Flank steak is what you will need for this recipe; however, when your shopping you may not always see it labeled as this in the store. This is because London Broil sometimes is the name butchers use to refer to any large, lean and tough cut of meat. These cuts could also be labeled as top round roast and/or top sirloin.
      • Teriyaki sauce – This is the base of the sauce and where the sweet and savory comes in. This sauce is higher in sodium too.
      • Onion – One onion chopped adds to the flavors of this steak. Don’t skimp and use dehydrated onions–you really want the fresh onion for this recipe. I’ve tested both ways and fresh onion is the winner.
      • Honey – When you cook this steak and eat it you will taste the additional layer of sweetness in the marinade. Remember that all honey is not made equally. So make sure you are okay with the type of honey you use–it can change the flavor profile completely. I.e., orange blossom is preferred for this recipe but you can use clove.
      • Orange juice – The acidity from the orange juice helps break down the tougher parts of the steak making it more tender.
      • Dark sesame oil – The hint of sesame oil compliments the teriyaki sauce.
      • Garlic – One clove of garlic that has been peeled and crushed garlic is mixed into the marinade.
      • Black Pepper – A pinch of black pepper helps balance all the flavors.
      • Orange slices – This is purely for looks and also adds an additional orange layer to the steak.
      • Rosemary sprigs – Fresh rosemary really works best for this recipe. If you don’t have fresh you can use dried but I really prefer fresh because it gives a much more intense rosemary flavor.

      Flank Steak Marinade

      Silver bowl filled with marinade and a whisk on a marble countertop.

      The first step is making the Flank Steak Marinade. I like to call this marinade Pacific Rim Glazed Marinade. Why? I don’t know–it’s just what I’ve called it for years and I’m sticking with it.

      In a large bowl, combine teriyaki marinade, onion, honey, orange juice, oil, garlic, rosemary, and pepper to taste; whisk until blended.

      Plastic bag with steak, onions, rosemary and marinade.

      Using a Ziplock bag or a large container add the steak to it, then pour the marinade on top. Make sure the entire steak gets coated and then add the orange slices. Place in refrigerator over night for marinating OR place in freezer for later use.

      How to Grill Flank Steak

      Fire up the grill to a toasty 450 degrees Fahrenheit.

      Now, take your marinated steak and oranges out of the marinade. Don’t toss the marinade just yet; we’ll need it later. Place the steak on the grill over medium heat, and don’t forget to lay those oranges right on top of the steak. Yum!

      Grill the steak, uncovered, for about 6-8 minutes on each side if you want that juicy medium rare goodness. To be sure, use a meat thermometer to check the internal temperature, aiming for a reading between 135-140 degrees Fahrenheit.

      Grilled Balsamic London Broil

      While the steak works its magic on the grill, pour the rest of that tasty marinade into a saucepan and heat it up until it’s hot and bubbly. Just keep an eye on it, so it doesn’t bubble over.

      Once the steak is perfectly cooked, take it off the grill and let it rest for about 5 minutes. This helps the flavors settle and keeps it juicy. Now, it’s time to slice that steak diagonally, cutting across the grain into thin slices. Arrange the slices on a platter and generously pour the heated marinade on top.

      For the finishing touch, garnish the dish with some fresh orange slices and fresh sprigs of fragrant rosemary. Your masterpiece is complete!

      Steak Temps

      Thinly sliced rare steak with grilled onions next to it with steak juices on a white plate.

      Using a meat thermometer is key to cooking the perfect steak. Here is my steak temps chart to help ensure you achieve the perfect temperature. I shoot for medium-rare when making London Broil.

      • Rare: 125°F or 52°C (Remove from the oven at 120°F or 49°C.)
      • Medium-rare: 135°F or 57°C (Remove from the oven at 130°F or 54°C.)
      • Medium: 145°F or 63°C (Remove from the oven at 140°F or 60°C.)
      • Medium-well: 150°F or 66°C (Remove from the oven at 145°F or 63°C.)
      • Well done: 160°F or 71°C (Remove from the oven at 155°F or 68°C.)

      Recipe FAQs

      Here are a few frequently asked questions when making grilled flank steak.

      Can I use a gas grill instead of a charcoal grill?

      Absolutely! This is what I use for all my grilling recipes. You can achieve fantastic results with both gas and charcoal grills. Just ensure that the grill is preheated to the appropriate temperature and follow the grilling techniques mentioned in the recipe.

      Can I freeze flank steak?

      Yes, you can freeze the uncooked flank steak in its marinade for future use. Simply place it in a freezer-safe bag or airtight container and store it for up to 3 months. Thaw it in the refrigerator overnight before grilling. This is actually my preferred method as I like to batch make a few at a time.

      How long do you grill flank steak?

      This really depends on how thick your flank steak is. I prefer to grill the flank steak for about 6-8 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.

      Why was my grilled flank steak tough?

      Flank steak is an inexpensive cut of meat and on the leaner side. Because of this it can be a bit tough if not prepared and sliced properly. You want to ensure you marinate for at least 12 hours with something acidic to help break down the meat. This is why my marinade calls for orange juice.

      What to serve with flank steak?

      If your wondering what you should serve with flank steak I like to serve the steak alongside my Air Fryer Baked Potatoes and Instant Pot Asparagus. If your entertaining perhaps you might want to add an Iced Tea bar for your guest to enjoy a variety of flavor combos.

      Tips and Tricks

      Thin slices of rare steak on a white plate.
      • Selecting the Perfect Cut: The key to a successful flank steak lies in choosing the right cut of meat. Opt for a top round steak or flank steak, as they are lean and tender, making them ideal for grilling. Look for cuts with a nice marbling of fat, which adds flavor and juiciness.
      • Marinating for Enhanced Flavor: Marinating the meat is crucial for infusing it with flavor and tenderness. Prepare my marinade above that uses ingredients such as teriyaki sauce, orange juice, garlic, sesame oil, and fresh rosemary. Allow the meat to marinate for at least four hours, or ideally overnight, in the refrigerator.
      • Proper Grilling Techniques: Preheat your grill to medium-high heat and ensure the grates are clean and well-oiled to prevent sticking. Remove the meat from the marinade, allowing any excess liquid to drip off. Grill the London Broil for about 6-8 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness. Whenever I’m grilling I use a meat thermometer to ensure the internal temperature reaches 135°F (57°C) for medium-rare.
      • Rest and Slice: Once cooked, transfer the flank steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Slice the meat against the grain into thin strips, which helps break up the muscle fibers and ensures tenderness.
      • Prep Ahead: I like to buy flank steak in bulk and prepare 2 at once. I will let one sit in the refrigerator overnight to grill and then the other one I freeze with the marinade. This is ideal since it marinades while it starts to freeze and then once you pull it out to thaw it then continues to marinate.

      Grilled Beef Recipes

      Looking for more delicious grilled beef recipes? Check out a few of my favorites.

      If you make this grilled flank steak recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

      Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

      Thinly slices of steak on a white plate with steak juice on plate.

      Grilled Flank Steak

      Experience a tantalizing fusion of teriyaki-infused beef, sweet honey, zesty orange, and aromatic rosemary in my delectable Grilled Flank Steak cooked in under 20 minutes. Get ready to indulge in a flavor sensation like no other.
      5 from 1 vote
      Print Pin Save Rate
      Course: Main Course
      Cuisine: American
      Diet: Gluten Free, Low Lactose
      Prep Time: 10 minutes
      Cook Time: 20 minutes
      Marinating Time: 12 hours
      Total Time: 12 hours 30 minutes
      Servings: 8
      Calories: 642kcal
      Author: Katie

      Equipment

      • 1 Bowl
      • 1 Whisk
      • 1 Freezer Ziplock Bag
      • 1 Grill
      • 1 Tongs
      • 1 Cutting Board
      • 1 Knife
      • 1 Platter

      Ingredients

      • 1 cup Teriyaki sauce
      • 2 cups onion chopped
      • 3 cups honey
      • 3 cups orange juice fresh
      • 1 tablespoon dark sesame oil
      • 1 clove garlic peeled and crushed
      • ⅛ teaspoon Black pepper
      • 3 Rosemary sprigs
      • 4 Orange slices
      • 2 pounds Flank Steak

      Instructions

      • In a large bowl, combine teriyaki marinade, onion, honey, orange juice, oil, garlic, rosemary, and pepper to taste; whisk until blended.
      • Using a Ziplock bag or a large container add the steak to it, then pour the marinade on top. Make sure the entire steak gets coated and then add the orange slices. Place in refrigerator for at least 12 hours to marinate.
      • Once your ready to grill, preheat the grill to 450 degrees Fahrenheit.
      • Remove steak and oranges from marinade; keep marinade (see below for next step). Place steak on the grill and the oranges on top of the steak, over medium heat. Grill, uncovered, 6-8 minutes, then flip and cook an additional 6-8 minutes for medium rare temperature. Use a meat thermometer to check the internal temperature. The internal temperature should be between 135-140 degrees Fahrenheit.
      • While steak cooks, pour the remaining marinade into a sauce pan and heat until hot and bubbly. Make sure it doesn't bubble over.
      • Once the steak is done, take it off the grill and let it rest for 5 minutes. Carve steak diagonally across the grain into thin slices; arrange on platter and pour the marinade on top of the steak. Garnish with fresh orange slices and fresh rosemary sprigs. Enjoy.

      Notes

      • Selecting the Perfect Cut: The key to a successful flank steak lies in choosing the right cut of meat. Opt for a top round steak or flank steak, as they are lean and tender, making them ideal for grilling. Look for cuts with a nice marbling of fat, which adds flavor and juiciness.
      • Marinating for Enhanced Flavor: Marinating the meat is crucial for infusing it with flavor and tenderness. Prepare my marinade above that uses ingredients such as teriyaki sauce, orange juice, garlic, sesame oil, and fresh rosemary. Allow the meat to marinate for at least four hours, or ideally overnight, in the refrigerator.
      • Proper Grilling Techniques: Preheat your grill to medium-high heat and ensure the grates are clean and well-oiled to prevent sticking. Remove the meat from the marinade, allowing any excess liquid to drip off. Grill the London Broil for about 6-8 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness. Whenever I’m grilling I use a meat thermometer to ensure the internal temperature reaches 135°F (57°C) for medium-rare.
      • Rest and Slice: Once cooked, transfer the flank steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Slice the meat against the grain into thin strips, which helps break up the muscle fibers and ensures tenderness.
      • Prep Ahead: I like to buy flank steak in bulk and prepare 2 at once. I will let one sit in the refrigerator overnight to grill and then the other one I freeze with the marinade. This is ideal since it marinades while it starts to freeze and then once you pull it out to thaw it then continues to marinate.

      Nutrition

      Serving: 0.25lbs. | Calories: 642kcal | Carbohydrates: 125g | Protein: 30g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 69mg | Sodium: 1459mg | Potassium: 829mg | Fiber: 1g | Sugar: 120g | Vitamin A: 203IU | Vitamin C: 54mg | Calcium: 65mg | Iron: 4mg
      Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

      Skillet Green Beans

      by Leave a Comment

      Skillet Green Beans are made in just 15 minutes and bursting with flavor with sauteed bell peppers and garlic. These green beans are like no other side dish you have ever had.

      Cooked green beans in a skillet.

      Looking for a new go-to green bean recipe? My Skillet Green Beans are it. I started making these green beans cooking in bacon fat over a decade ago. It was all by accident and was never intended to be shared with the world. I had cooked my pork chops in bacon fat and decided to lessen the dish load by add the green beans directly to the pan once the pork chops were done cooking and removed.

      After the first bite, we both knew these were going to be the go to green bean side dish. I have well over a handful on the blog, but this by far is our favorite way to eat them.

      [feast_advanced_jump_to]

      Why this Recipe Works

      Green Bean Seasoning – The green beans are cooked in glorious bacon fat and with a mixture of diced bell peppers, onions, and salt and pepper. Plus I add in a little chicken broth for additional flavor (if you are Vegan you can substitute for vegetable broth). All of these flavors combined lead to a delicious green bean side dish.

      Fresh Ingredients – This side dish only has a handful of ingredients and most are fresh (minus the bacon fat which you need to render after cooking bacon.

      Quick Cooking Recipe – This side dish comes together in 15 minutes time from start to finish. You can save even more time if you buy green beans that are already trimmed from the store. Same goes with buying pre-diced bell pepper.

      Ingredients

      The ingredients needed to make skillet green beans.
      • Green Beans – I like to use only fresh green beans for this recipe.
      • Bell Pepper – You will want both red and orange bell peppers.
      • Onion – I like to use onion flakes for this recipe as they soften and don’t give a very pungent onion flavor.
      • Bacon Fat – Bacon fat is the key to this recipe. It gives the green beans so much more flavor.
      • Chicken Broth – A little chicken broth will be needed to help steam the green beans.
      • Seasoning – Salt and pepper is needed to season the beans.

      How to Cook Green Beans on Stove

      The ingredients of skillet green beans being cooked in the pan.

      How to Season Green Beans – In a large skillet, melt the rendered bacon fat over high heat. This will create a delicious base for the green beans.

      Place the trimmed green beans into the skillet and give them a good mix, ensuring that the bacon fat coats the green beans evenly. This step helps to infuse the beans with the smoky flavor of the bacon fat.

      Reduce the heat to medium-high and mix in the bell pepper/onion mix. Season with salt and black pepper according to your taste preferences. This combination adds a vibrant crunch and complementary flavors to the dish.

      Pour in the ½ cup of chicken broth and mix well with the green beans, bell peppers, and onions. The broth helps to create a moist cooking environment and adds a savory element to the dish.

      Green beans being cooked in a pot.

      Place a lid on the skillet and let the green beans cook for approximately 10 minutes. Stir halfway through the cooking process to ensure even cooking. If the skillet appears dry or the green beans are at risk of burning, add more chicken broth as needed.

      Once the green beans are tender and cooked to your desired texture, remove the lid from the skillet and take the pan off the heat. Give the green beans one final mix to distribute the flavors evenly.

      Transfer the green beans to a serving dish, and they are ready to be enjoyed! This delicious side dish pairs well with a variety of main courses and is sure to impress your family and friends.

      Recipe FAQs

      Green beans being cooked in a skillet.
      Can I use frozen green beans instead of fresh ones?

      I don’t suggest using frozen green beans for this recipe; however, you can if that is really all you have. Keep in mind that frozen green beans may have a slightly different texture compared to fresh ones.

      Can I substitute bacon fat with another cooking fat?

      While bacon fat adds a unique flavor to the dish, you can use other cooking fats like olive oil or butter as alternatives. However, you may miss out on the smoky bacon flavor.

      How long should I cook the green beans for?

      The cooking time can vary depending on your desired texture and the thickness of the green beans. Generally, cooking them for about 10 minutes with the lid on should result in tender yet crisp green beans. Adjust the cooking time as needed.

      Can I add other vegetables to the skillet green beans?

      Absolutely! Feel free to experiment with other vegetables such as mushrooms, carrots, or cherry tomatoes. Just keep in mind that different vegetables may require different cooking times.

      Can I make skillet green beans ahead of time?

      While it’s best to enjoy skillet green beans freshly cooked, you can prepare them partially in advance. Cook the green beans until they are almost done, then store them in the refrigerator. Finish cooking them just before serving to retain their texture and flavor.

      String Beans vs Green Beans

      The life long debate of what they are called… string beans vs green beans. They are the same exact vegetable. String beans is a more old fashioned term that most people don’t use these days. So if you hear someone call them string beans, don’t fear it’s the same thing as green beans.

      Tips & Tricks

      Cooked green beans served on a plate with pasta and chicken., with more green beans and pasta in the background.

      Here are a few of my tips and tricks when cooking green beans in a skillet.

      • Fresh – Choose fresh, firm green beans: Look for green beans that are bright in color, firm to the touch, and free from any blemishes. This ensures that they are fresh and will cook evenly.
      • Trim the green beans properly – Remove the ends of the green beans before cooking. You can also snap or cut them into desired lengths for easier handling.
      • Don’t overcook the green beans – Keep an eye on the cooking time to avoid overcooking the green beans. They should remain crisp and vibrant, not mushy.
      • Add a touch of acidity – Enhance the flavors of skillet green beans by adding a splash of fresh lemon juice or a sprinkle of vinegar towards the end of cooking. It adds brightness and balances the richness.
      • Customize the seasoning – Experiment with different seasonings to suit your taste preferences. Try adding garlic, herbs like thyme or rosemary, or even a pinch of red pepper flakes for some heat.
      • Add a finishing touch – Before serving, consider garnishing the green beans with a sprinkle of freshly grated Parmesan cheese, toasted almonds, or chopped fresh herbs. This adds a final layer of flavor and visual appeal.
      • Use a cast-iron skillet – A cast-iron skillet is ideal for cooking green beans as it provides even heat distribution and retains heat well. This helps achieve a delicious char and caramelization.

      Green Bean Recipes

      Looking for more green beans recipes? Try these other green bean recipes. Don’t forget to check out my 30+ Holiday Side Dishes if it’s the holidays and you are looking for something else to serve alongside these pan fried green beans.

      If you make this skillet green bean recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

      Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

      Skillet Green Beans

      Skillet Green Beans are made in just 15 minutes and bursting with flavor with sauteed bell peppers and garlic. These green beans are like no other side dish you have ever had.
      5 from 1 vote
      Print Pin Save Rate
      Course: Side Dish
      Cuisine: American
      Diet: Gluten Free
      Prep Time: 5 minutes
      Cook Time: 10 minutes
      Total Time: 15 minutes
      Servings: 4
      Calories: 109kcal
      Author: Katie

      Equipment

      • 1 Knife
      • 1 Cutting Board
      • 1 Frying Pan
      • 1 Stove Top

      Ingredients

      • 1 tablespoon bacon fat
      • 1 pound green beans ends trimmed
      • 1 cup mixed bell peppers and onion diced
      • ½ teaspoon salt
      • ⅛ teaspoon black pepper
      • ½ cup chicken broth more if needed

      Instructions

      • In a large skillet melt the rendered bacon fat on high heat.
      • Then place the trimmed green beans into the skillet, give it a good mix so that the bacon fat is coated on the green beans. Reduce the heat to medium-high then mix in the bell pepper/onion mix (see notes below), salt, and black pepper.
      • Mix well and then add the ½ cup of chicken broth. Place a lid on the skillet and let cook for 10 minutes. Mix half way through the cooking process and place the lid back on the skillet (add more chicken broth if it's starting to get dry and looks like the green beans could burn).
      • Remove the lid from the skillet and the pan from the heat as soon as the green beans are done cooking. Mix the green beans one last time and then serve.

      Notes

      • Fresh – Choose fresh, firm green beans: Look for green beans that are bright in color, firm to the touch, and free from any blemishes. This ensures that they are fresh and will cook evenly.
      • Trim the green beans properly – Remove the ends of the green beans before cooking. You can also snap or cut them into desired lengths for easier handling.
      • Don’t overcook the green beans – Keep an eye on the cooking time to avoid overcooking the green beans. They should remain crisp and vibrant, not mushy.
      • Add a touch of acidity – Enhance the flavors of skillet green beans by adding a splash of fresh lemon juice or a sprinkle of vinegar towards the end of cooking. It adds brightness and balances the richness.
      • Customize the seasoning – Experiment with different seasonings to suit your taste preferences. Try adding garlic, herbs like thyme or rosemary, or even a pinch of red pepper flakes for some heat.
      • Add a finishing touch – Before serving, consider garnishing the green beans with a sprinkle of freshly grated Parmesan cheese, toasted almonds, or chopped fresh herbs. This adds a final layer of flavor and visual appeal.
      • Use a cast-iron skillet – A cast-iron skillet is ideal for cooking green beans as it provides even heat distribution and retains heat well. This helps achieve a delicious char and caramelization.

      Nutrition

      Serving: 0.5g | Calories: 109kcal | Carbohydrates: 16g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 339mg | Potassium: 391mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3786IU | Vitamin C: 20mg | Calcium: 58mg | Iron: 2mg
      Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

      Shredded Chicken Taco Flatbread

      by 5 Comments

      Use up leftover shredded chicken and transform this flatbread from taco to pizza in minutes. Use whatever toppings you have on hand to customize these to your liking.

      Shredded Chicken Taco Flatbread

      If you love tacos you’ll love this taco flatbread. Tacos are a beloved dish for many, but have you ever thought of taking those flavorful taco fillings and transforming them into a mouthwatering flatbread? If you’re looking to switch up your taco night routine, this Shredded Chicken Taco Flatbread recipe is here to delight your taste buds. Bursting with savory flavors, this fusion of Mexican and Italian cuisines is sure to be a crowd-pleaser.

      I love turning leftovers into an entirely new meal. What’s not to love about having food already cooked, and simply waiting for you to eat it in your refrigerator? When I have leftovers whether purposefully done (like I did for this recipe) or just laying around I like to get creative. I love making flatbreads. I feel like I can always have an easy go-to lunch when I have flatbreads on hand. So when I had leftover shredded chicken for taco’s in the refrigerator, I knew I wanted to make a Shredded Chicken Taco Flatbread.

      [feast_advanced_jump_to]

      Why this Recipe Works

      Versatility – The beauty of this recipe lies in its versatility. You can customize the toppings and spices to suit your preferences, making it perfect for picky eaters or those with dietary restrictions.

      Quick and Easy – This recipe requires minimal prep time, making it ideal for busy weeknights when you want a flavorful meal without spending hours in the kitchen.

      Balance of Flavors – The combination of tender shredded chicken, zesty taco seasoning, creamy refried beans, and melted cheese creates a delightful balance of flavors. The freshness of the diced tomatoes, crisp lettuce, and tangy sour cream on top adds a refreshing contrast.

      Flatbread as a Base – Using flatbread as the foundation for these tacos adds a unique twist. The thin, crispy crust provides a satisfying crunch, while still allowing the flavors of the toppings to shine.

      Directions

      Shredded Chicken Taco Flatbread

      First pre-heat the oven to 400 degrees Fahrenheit. Once the oven is preheated then pre-bake the flatbread for 2 minutes.

      Once the flatbread is pre-baked then layer on the cream cheese, followed by refried beans, shredded chicken, and pepper jack cheese.

      Bake the flatbread for 7 minutes. Then top with diced tomatoes, cilantro, shredded lettuce, sliced olives, and sour cream. Serve immediately.

      Recipe FAQs

      Here are a few of my most common frequently asked questions.

      Can I make this recipe vegetarian-friendly?

      Absolutely! Simply omit the shredded chicken and replace it with a plant-based protein alternative like cooked lentils, sautéed mushrooms, or grilled tofu. You can still enjoy the delicious flavors of the taco seasoning and other toppings. Make sure to use vegetarian refried beans, too!

      Can I make this recipe gluten-free?

      Certainly! Opt for gluten-free flatbread or crust options, such as gluten-free tortillas, cauliflower crusts, or gluten-free naan bread. Additionally, ensure that the taco seasoning you use is gluten-free or make your own using gluten-free spices.

      How can I make this recipe spicier?

      If you prefer a spicier kick, you can add diced jalapeños or sprinkle red pepper flakes on top of the flatbread before baking. Adjust the amount of cayenne pepper in the taco seasoning to your desired heat level.

      Tips and Tricks

      Shredded Chicken Taco Flatbread
      • Pre-Cook Leftovers – To ensure the flatbread is piping hot I always pre-cook my leftovers before applying to the flatbread.
      • Flatbread – Any flatbread brand will work.
      • Mise En Place – Make sure you prep the tomatoes, lettuce, etc while the flatbread is baking in the oven.
      • Make Additional – This recipe is very easy to duplicate if you need to make more then 1 flatbread.
      • Toppings – You can add other toppings other then what was mentioned like jalapenos, hot sauce, or even sliced black olives. 

      Easy Mexican Recipes

      Here are a few of my favorite Mexican recipes.

      If you make this taco flatbread recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

      Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

      Shredded Chicken Taco Flatbread

      Shredded Chicken Taco Flatbread

      Use up leftover shredded chicken and transform this flatbread from taco to pizza in minutes. Use whatever toppings you have on hand to customize these to your liking.
      5 from 1 vote
      Print Pin Save Rate
      Course: Main Course
      Cuisine: American
      Diet: Low Salt
      Prep Time: 10 minutes
      Cook Time: 9 minutes
      Total Time: 19 minutes
      Servings: 1
      Calories: 490kcal
      Author: Katie

      Equipment

      • 1 Oven

      Ingredients

      • 1 Flatout Flatbread
      • 3 tablespoons whipped cream cheese
      • ¼ cup refried beans
      • ¼ cup leftover shredded chicken
      • ¼ cup pepper jack cheese shredded
      • 3 tablespoons diced tomatoes
      • 1 tablespoons cilantro
      • ¼ cup lettuce shredded
      • 2 tablespoons sliced olives
      • 1 tablespoons sour cream

      Instructions

      • Pre-heat the oven to 400 degrees Fahrenheit. Once the oven is preheated then pre-bake the flatbread for 2 minutes.
      • Once the flatbread is pre-baked then layer on the cream cheese, followed by refried beans, shredded chicken, and pepper jack cheese.
      • Bake the flatbread for 7 minutes. Then top with diced tomatoes, cilantro, shredded lettuce, sliced olives, and sour cream. Serve immediately.

      Notes

      • Pre-Cook Leftovers – To ensure the flatbread is piping hot I always pre-cook my leftovers before applying to the flatbread.
      • Flatbread – Any flatbread brand will work.
      • Mise En Place – Make sure you prep the tomatoes, lettuce, etc while the flatbread is baking in the oven.
      • Make Additional – This recipe is very easy to duplicate if you need to make more then 1 flatbread.
      • Toppings – You can add other toppings other then what was mentioned like jalapenos, hot sauce, or even sliced black olives. 

      Nutrition

      Serving: 1g | Calories: 490kcal | Carbohydrates: 34g | Protein: 19g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 89mg | Sodium: 1125mg | Potassium: 193mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1082IU | Vitamin C: 4mg | Calcium: 335mg | Iron: 2mg
      Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

      Grilled Pork Tenderloin

      by 34 Comments

      Learn how to make this irresistible grilled pork tenderloin rub by combining pantry staples. This pork recipe is made in a half hours time and feeds a family of four.

      Plate with three slices of pork, green beans, and sweet potatoes.

      Change up your dinnertime with my easy recipe for Grilled Pork Tenderloin with a homemade sweet brown sugar chili rub. We probably eat pork tenderloin at least twice a month in our home. I buy a 2-pack from Costco, make one while it’s fresh and the other goes in the freezer for a rainy day. I almost always make a Greek Pork Tenderloin… it’s easy to make and super flavorful. I also love to make Air Fryer Pork Tenderloin as it comes out absolutely perfect every single time.

      When I’m not roasting the tenderloin, I love to grill the it. This sweet and savory rub for the tenderloin is out of this world delicious. I combine chili powder, smoke paprika, brown sugar, and a dash of cinnamon. The rub and pork tenderloin turn out delicious every time and it’s always a crowd pleaser.

      I like to pair this pork tenderloin with mashed sweet potatoes, wilted spinach, Southerns style green beans, and grilled asparagus. I’m all for making two vegetables with dinner each night and most nights I’ll make a salad too. I love to get our veggies in.

      [feast_advanced_jump_to]

      Ingredients

      Ingrediens on counter; spices, oil, and pork tenderloin on white plate.
      • Pork Tenderloin – fresh pork tenderloin works best for this recipe.
      • Spices – I like to use a combination of chili powder, smoked paprika, and a dash of cinnamon.
      • Sugar – A tablespoon of brown sugar gives this pork tenderloin the sweetness.
      • Oil – I use grape-seed oil as it has a high smoke point, neutral in flavor, and is perfect for grilling.

      Pork Tenderloin Rub

      White bowl with hand holding a whisk mixing spices together.

      First, make the rub. In a bowl, combine the chili powder, brown sugar, smoked paprika, and ground cinnamon. Mix well.

      Two pieces of raw pork tenderloin with rub on it sitting on a white plate.

      Rinse and dry off the pork tenderloin, place on a plate. Then pour the grape seed oil on top of the pork tenderloin. Sprinkle half the rub on top, rub seasoning all over the pork tenderloin then flip the pork tenderloin over and use the rest of the rub on the pork.

      Let the pork tenderloin marinate in the refrigerate for 2-4 hours or until your ready to grill.

      Grilling Pork Tenderloin

      Wood cutting board with sliced grilled pork and juices.

      Once your ready to grill the pork. Cook for 20 minutes, flipping once at the 10 minute mark. Let the pork rest for 5-10 minutes, then slice and serve immediately.

      FAQs

      White plate with sliced pork, green beans, and sweet potatoes.
      How many people will this pork tenderloin feed?

      This recipe will feed 4 hungry adults.

      How much does a single pork tenderloin weigh?

      A single pork tenderloin weights around 1-2lbs. Depending on the brand. Either of those sizes will work with this recipe.

      Can I cook two pork tenderloins with this recipe?

      Yes, you can easily double the rub for the pork tenderloins and grill them at the same time.

      Tips & Tricks

      White platter filled with green beans and sliced pork tenderloin.

      Here are a few of my favorite tips and tricks whenever I’m making grilled pork tenderloin rub.

      • Temperature of Pork – It is now safe for the internal temperature of pork to be a minimum of 145 degrees Fahrenheit. However, I still prefer my pork’s internal temperature to be closer to 160 degrees Fahrenheit.
      • Pork Tenderloin Rub – Make a big batch of this rub to make this pork tenderloin recipe any time. Quadruple the rub recipe and store in a labeled mason jar.
      • Oven Directions – If you don’t have a grill or maybe it’s too cold to grill. You can bake this pork tenderloin recipe in the oven. Simply preheat the oven to 400 degrees Fahrenheit. Follow all the steps. Bake in the oven for 20 minutes or until internal temperature reaches at least 145 degrees Fahrenheit.

      Pork Recipes for Dinner

      If you are still craving pork, check out these other pork recipes.

      If you make this grilled pork tenderloin recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

      Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

      Sliced pork with green beans, and mashed sweet potato on a white and blue checkered cloth.

      Grilled Pork Tenderloin

      Learn how to make this irresistible grilled pork tenderloin rub by combining pantry staples. This pork recipe is made in a half hours time and feeds a family of four.
      5 from 1 vote
      Print Pin Save Rate
      Course: Main Course
      Cuisine: American
      Diet: Gluten Free
      Prep Time: 5 minutes
      Cook Time: 20 minutes
      Marinating Time: 2 hours
      Total Time: 2 hours 25 minutes
      Servings: 4
      Calories: 254kcal
      Author: Katie

      Equipment

      • 1 Bowl
      • 1 Whisk
      • 1 Tongs
      • Grill
      • 1 Cutting Board

      Ingredients

      • 1 tablespoon chili powder
      • 1 tablespoon brown sugar
      • 1 teaspoon smoked paprika
      • ⅛ teaspoon ground cinnamon
      • 1.5 pound pork tenderloin
      • 1 tablespoon grape seed oil

      Instructions

      • Make the rub by combining the chili powder, brown sugar, smoked paprika, and ground cinnamon. Mix well.
      • Rinse and dry off the pork tenderloin, place on a plate. Then pour the grape seed oil on top of the pork tenderloin. Sprinkle half the rub on top, rub seasoning all over the pork tenderloin then flip the pork tenderloin over and use the rest of the rub on the pork.
      • Let marinate in the refrigerator for 2-4 hours before grilling.
      • Preheat the grill to 400 degrees Fahrenheit, clean it, and spray non-stick grill spray.
      • Cook for 20 minutes, flipping once at the 10 minute mark. Let the pork rest for 5-10 minutes, then slice and serve immediately.

      Notes

      • Temperature of Pork – It is now safe for the internal temperature of pork to be a minimum of 145 degrees Fahrenheit. However, I still prefer my pork’s internal temperature to be closer to 160 degrees Fahrenheit.
      • Pork Tenderloin Rub – Make a big batch of this rub to make this pork tenderloin recipe any time. Quadruple the rub recipe and store in a labeled mason jar.
      • Oven Directions – If you don’t have a grill or maybe it’s too cold to grill. You can bake this pork tenderloin recipe in the oven. Simply preheat the oven to 400 degrees Fahrenheit. Follow all the steps. Bake in the oven for 20 minutes or until internal temperature reaches at least 145 degrees Fahrenheit.

      Nutrition

      Serving: 0.33lbs | Calories: 254kcal | Carbohydrates: 4g | Protein: 35g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 122mg | Potassium: 723mg | Fiber: 1g | Sugar: 3g | Vitamin A: 843IU | Vitamin C: 0.02mg | Calcium: 21mg | Iron: 2mg
      Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

      Instant Pot Asparagus

      by Leave a Comment

      Instant Pot Asparagus is done from start to finish in 5 minutes making for an easy weeknight side dish.

      Close up photo cooked asparagus resting on a white ceramic serving dish.

      In my home, I’m always turning to my Instant Pot on an almost daily basis. If I’m not using it for making soups, pastas, or even roast then I’m using it to make a quick side dish. Instant Pot asparagus is a delightful and convenient way to prepare this vibrant vegetable. Of course I love to roast asparagus in the oven and also grill asparagus, but when I’m on a time crunch the pressure cooker is the way to go. I love knowing that I can place it in the Instant Pot and not have to monitor it until it’s done cooking.

      When you read this recipe please know it is not an error that the cooking time is zero minutes. The asparagus will steam perfectly while the Instant Pot comes to pressure.

      Even better, if I’m cooking for a crowd I can double or triple this recipe and know that I will have perfectly cooked asparagus EVERY time. If you’ve been afraid to cook asparagus OR maybe just looking for an easy more accurate way to not end up with mushy asparagus–this recipe is for you!

      [feast_advanced_jump_to]

      Why this Recipe Works

      Food prep – This versatile cooking method also allows for easy meal prep, making it a time-saving option for busy individuals. Instant Pot asparagus is a delicious addition to any meal, whether served as a side dish, incorporated into pastas or stir-fries, or enjoyed on its own.

      Quick Cooking – With the Instant Pot‘s ability to quickly steam the asparagus to perfection, it retains its beautiful green color and crisp texture. The Instant Pot allows for precise cooking times, ensuring that the asparagus remains tender without becoming mushy.

      Seasoning – Whether seasoned simply with salt and pepper or elevated with garlic, lemon zest, or Parmesan cheese, the flavors of the asparagus shine through.

      Ingredients

      Steaming asparagus in the Instant Pot requires very few ingredients. Here is what you will need to make this recipe.

      • Asparagus – I suggest using the thicker asparagus as they hold up better and are meatier in texture (less stringy, too).
      • Seasoning – A simple sprinkle of salt and pepper is all you’ll need; however, you can use whatever seasoning you like on the asparagus.
      • Water – You will need a cup of water to steam the asparagus.

      How to Steam Asparagus

      Asparagus with the ends cut next to a silver knife on top of a teal cutting board on a white marble counter

      First, trim about 1 inch of the asparagus ends off. Then was.

      Asparagus resting in an Instant pot.

      Place a wire rack in the bottom of an Instant Pot. Place the trimmed asparagus on top then season with salt and pepper. Pour in the 1 cup of water.

      Place the lid on top of the Instant Pot, make sure the valve is sealed. Select STEAM for 0 minutes. As soon as the Instant Pot beeps and the time is done carefully force the pressure out.

      Asparagus cooking in the Instant pot.

      Remove the asparagus immediately and serve.

      Recipe FAQ’s

      Cooked asparagus resting on a white serving dish that's laying on top of a blue and white striped kitchen towel, with the Instant pot in the background.
      How long does it take to cook asparagus in an Instant Pot?

      Cooking time for asparagus in an Instant Pot typically ranges from 1 to 3 minutes, depending on the thickness of the spears. Thicker asparagus may require a slightly longer cooking time.

      Do I need to add water to the Instant Pot when cooking asparagus?

      A: Yes, adding water is necessary when cooking asparagus in an Instant Pot. Pour about 1 cup of water into the pot, or enough to create steam, which will cook the asparagus.

      How do I prevent asparagus from becoming mushy in the Instant Pot?

      To prevent asparagus from becoming mushy, it’s important to cook it for the appropriate amount of time. Be mindful of the thickness of the spears and adjust the cooking time accordingly. Using the quick-release method to stop the cooking process immediately also helps to maintain the crisp texture.

      Can I cook thick and thin asparagus spears together in the Instant Pot?

      It is recommended to cook asparagus spears of similar thickness together for even cooking. If you have a mix of thick and thin spears, you can cook them separately or try to even out the cooking time by slightly adjusting it.

      Can I cook frozen asparagus in an Instant Pot?

      Yes, you can cook frozen asparagus in an Instant Pot. However, keep in mind that frozen asparagus may release more water during cooking, potentially affecting the texture. Adjust the cooking time accordingly and drain any excess liquid before serving.

      What is the best way to store leftover cooked asparagus from the Instant Pot?

      A: After cooking, let the asparagus cool completely, then transfer it to an airtight container or zip-top bag. Store it in the refrigerator for up to 3-4 days. Reheat gently in the microwave or briefly sauté it on the stovetop before serving.

      Tips & Tricks

      Cooked asparagus resting on a white serving dish that's laying on top of a blue and white striped kitchen towel.

      Cooking asparagus in an Instant Pot is a quick and easy way to enjoy this delicious vegetable. Here are some tips and tricks to help you make perfectly cooked asparagus:

      • Selecting the right asparagus: Look for firm, bright green thicker asparagus spears with closed tips. Avoid wilted or discolored ones. I don’t recommend using the skinny asparagus for this recipe.
      • Cleaning and trimming: Rinse the asparagus under cold water to remove any dirt or grit. Trim off the tough ends by snapping them off at their natural breaking point or by cutting about 1-2 inches from the bottom.
      • Steaming vs. sautéing: While you can sauté asparagus in the Instant Pot, steaming is a healthier and faster option. It helps retain the vibrant green color and the crisp texture.
      • Using a steamer basket: Place a steamer basket in the Instant Pot and add water to the bottom. This helps to elevate the asparagus above the water, ensuring it steams rather than boils. If you don’t have a steamer basket — no worries. Use the elevated wire rack like I did above.
      • Seasoning options: Asparagus has a delicate flavor that can be enhanced with various seasonings. Some popular options include salt, pepper, garlic powder, lemon zest, or a sprinkle of Parmesan cheese.
      • Cooking time: Asparagus cooks quickly in the Instant Pot. Set the cooking time for 0 minutes. Yes, you heard this correctly. It will take about a minute or two to get up to pressure and that will steam the asparagus during that time.
      • Quick release: After the cooking time is complete, use the quick-release method to stop the cooking process immediately. This helps to prevent overcooking and keeps the asparagus crisp.
      • Serve immediately: Asparagus is best enjoyed when it’s hot and fresh. Serve it immediately to preserve its texture and flavor.
      • Flavorful variations: If you want to add more flavor, consider drizzling some melted butter, olive oil, or a squeeze of lemon juice over the cooked asparagus before serving.

      Remember, cooking times may vary depending on your Instant Pot model and personal preferences. It’s always a good idea to test and adjust the cooking time accordingly. Enjoy your asparagus!

      Easy Asparagus Recipes

      If you make this pressure cooker asparagus recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

      Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

      Cooked asparagus on a white platter topped with salt and pepper.

      Instant Pot Asparagus

      Instant Pot Asparagus is done from start to finish in 5 minutes making for an easy weeknight side dish.
      No ratings yet
      Print Pin Save Rate
      Course: Side Dish
      Cuisine: American
      Diet: Gluten Free
      Prep Time: 2 minutes
      Cook Time: 3 minutes
      Total Time: 5 minutes
      Servings: 6
      Calories: 15kcal
      Author: Katie

      Equipment

      • 1 Knife
      • 1 Cutting Board
      • 1 Instant Pot
      • 1 Wire Rack

      Ingredients

      • 1 pound asparagus
      • ⅛ teaspoon Salt
      • ⅛ teaspoon black pepper
      • 1 cup water

      Instructions

      • Trim about 1 inch of the asparagus ends off. Then was.
      • Place a wire rack in the bottom of an Instant Pot. Place the trimmed asparagus on top then season with salt and pepper. Pour in the 1 cup of water.
      • Place the lid on top of the Instant Pot, make sure the valve is sealed. Select STEAM for 0 minutes. As soon as the Instant Pot beeps and the time is done carefully force the pressure out.
      • Remove the asparagus immediately and serve.

      Notes

      • Selecting the right asparagus: Look for firm, bright green thicker asparagus spears with closed tips. Avoid wilted or discolored ones. I don’t recommend using the skinny asparagus for this recipe.
      • Cleaning and trimming: Rinse the asparagus under cold water to remove any dirt or grit. Trim off the tough ends by snapping them off at their natural breaking point or by cutting about 1-2 inches from the bottom.
      • Steaming vs. sautéing: While you can sauté asparagus in the Instant Pot, steaming is a healthier and faster option. It helps retain the vibrant green color and the crisp texture.
      • Using a steamer basket: Place a steamer basket in the Instant Pot and add water to the bottom. This helps to elevate the asparagus above the water, ensuring it steams rather than boils. If you don’t have a steamer basket — no worries. Use the elevated wire rack like I did above.
      • Seasoning options: Asparagus has a delicate flavor that can be enhanced with various seasonings. Some popular options include salt, pepper, garlic powder, lemon zest, or a sprinkle of Parmesan cheese.
      • Cooking time: Asparagus cooks quickly in the Instant Pot. Set the cooking time for 0 minutes. Yes, you heard this correctly. It will take about a minute or two to get up to pressure and that will steam the asparagus during that time.
      • Quick release: After the cooking time is complete, use the quick-release method to stop the cooking process immediately. This helps to prevent overcooking and keeps the asparagus crisp.
      • Serve immediately: Asparagus is best enjoyed when it’s hot and fresh. Serve it immediately to preserve its texture and flavor.

      Nutrition

      Serving: 5g | Calories: 15kcal | Carbohydrates: 3g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Sodium: 52mg | Potassium: 153mg | Fiber: 2g | Sugar: 1g | Vitamin A: 572IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 2mg
      Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

      Blueberry Compote

      by Leave a Comment

      Indulge in the luscious symphony of tangy sweetness as succulent blueberries transform into a heavenly blueberry compote made with just four ingredients in a half hours time.

      clear cup filled Blueberry Compote on a white napkin with blueberries on it, with a red and clear lid, with a silver pot with a green plant on the top left side.

      Whenever I find that we have an influx of blueberries in my home I always whip up a few batches of my Blueberry Compote. For those who aren’t familiar, blueberry compote is a luscious and versatile delight that embodies the essence of summer. Made with plump, juicy blueberries gently simmered to perfection, this sweet treat captivates with its vibrant color and irresistible aroma.

      The compote strikes a harmonious balance between the natural sweetness of the blueberries and a subtle hint of tartness, creating a flavor profile that is both indulgent and refreshing. I love how easy it is to make and it can elevate everyday breakfast recipes like buttermilk pancakes and waffles to delicious desserts like vanilla ice cream and cheesecake! This blueberry sauce recipe will come together in minutes and stores beautifully in the fridge!

      [feast_advanced_jump_to]

      Why this Recipe Works

      Abundance of berries – If you find yourself with an abundance of blueberries making a compote is a great way to use up excess blueberries. This recipe is for 2 cups of blueberries but you can easily double it if you need to use more.

      Versatility – From breakfast to dessert, this blueberry compote shines as a versatile companion to a wide array of dishes. Drizzle it generously over pancakes, French toast, or yogurt for a delightful morning treat, or use it as a delectable filling for crepes, pies, or cheesecakes. You can even mix a spoonful of this fresh blueberry compote into drinks like a blueberry mojito or even a blueberry milkshake. The possibilities are endless, and each bite will transport you to a realm of culinary bliss.

      Healthy Indulgence – Indulging in our blueberry compote doesn’t mean sacrificing your health-conscious choices. Packed with antioxidants and beneficial nutrients, blueberries are the star ingredient that adds a nutritious punch to this heavenly concoction. By opting for our homemade compote, you can enjoy a guilt-free treat that nourishes your body while satisfying your cravings. You can also limit the amount of sugar which makes this nice for people who are watching sugar intake.

      Ingredients

      white counter with a pot with a pink handle filled with blue blueberries with white sugar on top.
      • Blueberries – Fresh bluberries are ideal for this recipe; however, frozen can be used.
      • Cornstarch – Cornstarch will bind and thicken the compote. I like to mix this in right in the beginning.
      • Lemon – A splash of lemon juice will balance the sugar and give a ting of acidity. You’ll never know it’s in the compote. If you want to know it’s in the compote add more (but taste as you go)! You can also add in some lemon zest for a more intense flavor.
      • Sugar – Granulated sugar is the type of sugar that I use when making compote. The sugar will break down over time and you won’t taste the crunchy sugar at all.

      How to Make Blueberry Compote

      a bowl filled with blueberries covered in white sugar.

      First, combine the blueberries, sugar, lemon, and cornstarch in a medium saucepan. Mix well then cook over medium heat. Cook, stirring occasionally, until the berries begin to release some of their juices and the mixture is simmering for about 15 minutes.

      Remove the blueberries from the heat.

      Let the compote rest for 15 minutes. Serve warm if desired. Or let cool to room temperature and store for future use.

      Blueberry Compote FAQs

      Top view of clear cup filled Blueberry Compote on a white napkin with thirteen blueberries on it, with a red and clear lid, and a green plant on the top left corner.

      Here are a few of the most frequently asked questions. Remember, these are just general guidelines for my easy blueberry compote, and it’s always fun to experiment and make adjustments based on your personal preferences. Enjoy the process of making blueberry lemon compote and have fun exploring different ways to enjoy it!

      Can I use frozen blueberries instead of fresh?

      Yes, you can use frozen blueberries for making compote. Just keep in mind that frozen blueberries might release more liquid during the cooking process, so you may need to adjust the cooking time and possibly add a bit more cornstarch slurry to thicken up the compote if necessary.

      Can I adjust the thickness of the compote?

      Yes, you can adjust the thickness of the compote to your liking. If you aren’t happy with the thickness after adding the cornstarch slurry you can add an additional 1 tablespoon cornstarch mixed with 1 tablespoon water to the mix. Then I would even simmer for a minute while stirring the slurry in until it reaches the desired thickness.

      Can I freeze blueberry compote?

      Yes, you can freeze blueberry compote. Allow the compote to cool completely, transfer it to a freezer-safe container or freezer bags, and store it in the freezer for up to 3 months. Thaw it in the refrigerator before using.

      Can I use other sweeteners instead of sugar?

      Yes, you can experiment with alternative sweeteners like honey, maple syrup, or even stevia. Keep in mind that the sweetness level and flavor profile may vary, so adjust accordingly to achieve your desired taste.

      How long does blueberry compote last?

      Blueberry compote can typically be stored in the refrigerator for about 1 to 2 weeks. Make sure to store it in an airtight container to maintain its freshness.

      Tips & Tricks

      clear cup filled Blueberry Compote on a white napkin with five blueberries on it, with a red and clear lid,

      If this is your first time making my quick blueberry compote I’m here to share more tips and tricks to make cooking process go smoothly.

      • Blueberries: I always like to use fresh, plump blueberries that are at their peak ripeness. They will provide the best taste and texture for your compote. However; if you don’t have fresh blueberries, frozen will work.
      • Sugar – Start with a half cup of sugar, and adjust it according to your preference. Some blueberries are naturally sweeter than others, so tasting and adding sugar gradually will help you achieve the desired level of sweetness. I like my compote sweet so I opt for 1 cup.
      • Acidity – Enhance the flavor of your compote by adding a small amount of lemon juice. The acidity will brighten the blueberries and balance the sweetness.
      • Simmer – To preserve the integrity of the blueberries and prevent them from turning mushy, simmer the compote gently over low to medium heat. Stir occasionally to ensure even cooking and prevent sticking.
      • Thicken with a natural thickener – If you prefer a thicker compote, you can use a natural thickening agent such as cornstarch or tapioca starch. Mix a small amount with water before adding it to the compote, and simmer for a few more minutes until desired consistency is reached.
      • Don’t overcook – Blueberries release their juices and break down relatively quickly, so be mindful not to overcook the compote. Aim for a balance where the blueberries are soft and bursting, yet still retain their shape.
      • Infuse flavors – Consider adding complementary flavors to your blueberry compote, such as a pinch of cinnamon, lemon zest, a sprig of rosemary, a hint of vanilla extract, or a splash of almond liqueur. These additions can elevate the overall taste and create a more complex flavor profile.
      • Cool and store properly – Allow the compote to cool completely before transferring it to an airtight container. Refrigerate it promptly and consume within a week for the best flavor and freshness.

      Easy Blueberry Recipes

      Still craving more blueberry recipes? Try these other tried and true blueberry recipe favorites.

      If you make this Blueberry Compote recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

      Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

      Glass jar filled with blueberry sauce with blueberries around it.

      Blueberry Compote

      Indulge in the luscious symphony of tangy sweetness as succulent blueberries transform into a heavenly blueberry compote made with just four ingredients in a half hours time.
      No ratings yet
      Print Pin Save Rate
      Course: Dessert
      Cuisine: American
      Diet: Gluten Free
      Prep Time: 5 minutes
      Cook Time: 15 minutes
      Cooling Time: 15 minutes
      Total Time: 35 minutes
      Servings: 8
      Calories: 73kcal
      Author: Katie

      Equipment

      • Measuring Cups
      • Measuring Spoons
      • Silicone Spatula
      • 1 Sauce Pot
      • 1 Stove Top
      • Glass Jars

      Ingredients

      • 2 cups Blueberries
      • ½ cup White Granulated Sugar
      • 1 teaspoon Lemon Juice
      • 1 tablespoon Cornstarch

      Instructions

      • Combine the blueberries, sugar, lemon juice, and cornstarch in a medium saucepan over medium heat. Cook, stirring occasionally, until the berries begin to release some of their juices and the mixture is simmering for about 15 minutes.
      • Remove the blueberries from the heat.
      • Let the compote rest for 15 minutes. Serve warm if desired. Or let cool to room temperature and store for future use.

      Notes

      • Servings – This recipe makes 2 cups of blueberry compote.
      • Blueberries: I always like to use fresh, plump blueberries that are at their peak ripeness. They will provide the best taste and texture for your compote. However; if you don’t have fresh blueberries, frozen will work.
      • Simmer – To preserve the integrity of the blueberries and prevent them from turning mushy, simmer the compote gently over low to medium heat. Stir occasionally to ensure even cooking and prevent sticking.
      • Don’t overcook – Blueberries release their juices and break down relatively quickly, so be mindful not to overcook the compote. Aim for a balance where the blueberries are soft and bursting, yet still retain their shape.
      • Infuse flavors – Consider adding complementary flavors to your blueberry compote, such as a pinch of cinnamon, a hint of vanilla extract, or a splash of almond liqueur. These additions can elevate the overall taste and create a more complex flavor profile.
      • Cool and store properly – Allow the compote to cool completely before transferring it to an airtight container. Refrigerate it promptly and consume within a week for the best flavor and freshness.

      Nutrition

      Serving: 0.25cup | Calories: 73kcal | Carbohydrates: 19g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 29mg | Fiber: 1g | Sugar: 16g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 0.1mg
      Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

      Cherry Almond Pound Cake

      by 22 Comments

      Cherry Almond Pound Cake via KatiesCucina.com

      Pound Cake. A dense flavorful cake that can be served for breakfast, brunch, or dessert! That is not the official definition but the definition that I go by! This Cherry Almond Pound Cake is a fancy version of its sibling…. the traditional pound cake. I’m a sucker for almond extract and if your like me and love the stuff then you’ll love the pound cake. Pound cakes are dense. Partly thanks to the 5 eggs and two sticks of butter. They really do weight over a pound once you bake it in the oven for a good hour or so. I never understood the name until I baked a pound cake and then wrapped it in aluminum foil. I lifted it and realized “wow this really is a pound cake”. I know… those little ah-ha moments in life. You have to love them.

      Cherry Almond Pound Cake via KatiesCucina.com

      My mom loves pound cakes. It’s typically what she request for dessert if she happens to be eating over at my home. Of course that and homemade whipped cream with some fresh berries on top. But I’m happy to say that with this Cherry Almond Pound Cake  you don’t need any additional toppings to bring it to life. The dried cherries paired with the almond extract is all you need! Whether you are eating this for breakfast or serving this up as filling dessert, your family and friends will love this pound cake!

      Adapted from Martha Stewart

      Loaf of Cherry Almond Pound Cake with one sliced piece to show inside.

      Cherry Almond Pound Cake

      Pound Cake. A dense flavorful cake that can be served for breakfast, brunch, or dessert! That is not the official definition but the definition that I go by!
      4.84 from 6 votes
      Print Pin Save Rate
      Course: Dessert
      Cuisine: American
      Prep Time: 15 minutes
      Cook Time: 1 hour 15 minutes
      Total Time: 1 hour 30 minutes
      Servings: 8 servings
      Calories: 473kcal
      Author: Katie

      Ingredients

      • 2 sticks unsalted butter room temperature, plus more for pan
      • 1 ½ cups all-purpose flour spooned and leveled, sifted, plus more for pan
      • 1 cup granulated sugar
      • 1 teaspoon almond extract
      • 5 large eggs room temperature, lightly beaten
      • ½ teaspoon coarse salt
      • 1 cup dried cherries

      Instructions

      • Preheat oven to 350 degrees.
      • While the oven is preheating soak cherries in water for 15 minutes.
      • Lightly butter and flour a 4 ½-by-8 ½-inch loaf pan and set to the side. In a stand mixer beat butter and sugar on medium-high until very light and fluffy (about 7 minutes). Scrape down bowl and beat for 1 additional minute more. Add almond extract, and add eggs one at a time (beating well and scraping down bowl as needed). With the mixer on low add the salt and gradually add flour, beating well to combine and scraping down bowl as needed. Lastly, drain the cherries and add them to the mixture, mix for 30 seconds until incorporated.
      • Transfer the pound cake batter to pan and bake for 65 minutes (insert tooth pick in the center to ensure cake is cooked). Let cool in pan on a wire rack, 1 hour then remove cake from pan and let cool completely on rack before slicing.

      Notes

      Baking ahead? Let the loaf cool completely before wrapping well in plastic wrap or foil and placing in a freezer bag.

      Nutrition

      Calories: 473kcal | Carbohydrates: 54g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 191mg | Potassium: 71mg | Fiber: 2g | Sugar: 33g | Vitamin A: 1392IU | Calcium: 40mg | Iron: 2mg
      Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

      Grilled Asparagus in Foil

      by 1 Comment

      Fire up the grill and make this delicious and healthy Grilled Asparagus in Foil recipe as a complimentary (low mess) side dish to just about any protein! This 5-ingredient summer side dish is made in under 20 minutes.

      Top view of cooked asparagus with sliced garlic in foil pouch next to garlic bulbs.

      When I think of grilling vegetables I think of my childhood. Growing up my dad would make aluminum foil pouches. In those pouches he would load them to the gills with onions and mushrooms and tons of butter. That was the extent of the fresh vegetables we would eat in my house. Like many households of the 80’s and 90’s canned vegetables were a staple.

      I had no idea that vegetables started out “fresh” until I was a freshmen in high school. I can’t remember when I fell in love with asparagus. I’d have to say probably some time in high school. That’s when my dad started making these asparagus pouches. My recipe for Grilled Asparagus in Foil is super simple to make. This recipes gives me a little nostalgia back to my childhood when we would have grilled vegetables during the summer months.

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      Why this Recipe Works

      Easy Cleanup – Grilling asparagus in foil eliminates the need for direct contact between the asparagus and the grill grates. This prevents the asparagus from sticking or falling through the grates, making cleanup much easier. Once the asparagus is cooked, simply remove the foil packet and dispose of it, leaving behind minimal mess on the grill.

      Even Cooking – Wrapping asparagus in foil creates a sealed environment, allowing the heat to circulate evenly around the spears. This results in consistent cooking and prevents any part of the asparagus from becoming overcooked or undercooked. The foil also helps to retain moisture, ensuring that the asparagus stays tender and juicy.

      Enhanced Flavor – When asparagus is cooked in foil on the grill, it has the opportunity to absorb and retain the flavors of any seasonings or marinades used. The enclosed foil packet acts as a vessel for the flavors to infuse into the asparagus, resulting in a more flavorful and aromatic dish. Add a few wood chips to the grill to give the asparagus a smokiness flavor that will further enhance the taste, adding a pleasant charred flavor to the asparagus.

      Ingredients

      Ingredients: Olive oil, salt, pepper, garlic, and asparagus on marble countertop.
      • Asparagus – I like to use the thick cut over the thinner stalks of asparagus.
      • Garlic – fresh garlic is best. I like to thinly slice it. The garlic will steam as it sits in the pouch.
      • Olive Oil – Always use a good quality olive oil for maximum flavor.
      • Salt & Pepper – Season with as little or as much as you would prefer.

      Directions

      Cut ends to asparagus on a cutting board with a sanduko knife.

      Preheat grill to at least 400 degrees Fahrenheit. While grill is preheating, clean asparagus, chop the ends off. 

      Four photo process showing how to fold aluminum foil for pouches.

      Take a large (12×12) sheet of aluminum foil, and place the asparagus in the middle of it. Gather the sides together and then bring the tops together. Don’t seal just yet.

      Bottle pouring oil on top of cut asparagus spears resting on foil.

      Add your olive oil and mix with your hands.

      Cut asparagus laying on foil with sliced garlic on top.

      Then add in the garlic, salt, and pepper. Then gently close the pouch.

      Aluminum foil pouch on a hot gas grill with flames underneath it.

      Reduce the heat of the grill burners to low. Add the pouch to direct heat on a gas grill for 15 minutes.

      Side view of a foil pouch with cooked asparagus and sliced garlic.

      Once the asparagus is done cooking carefully remove it from the grill. Carefully open the aluminum foil. Steam will rise from the closed aluminum foil, so be extra careful. Mix with tongs, divide evenly among plates and enjoy.

      FAQs

      Overhead view of asparagus and sliced garlic nestled in a foil pouch.
      Is it safe to grill on aluminum foil?

      According to Healthline, “Cooking with aluminum foil can increase the amount of aluminum in your food. However, the amounts are very small and deemed safe by researchers.”

      How do you make a foil packet for grilling?

      Depending on the size of the food you want to grill will depend on how large of a foil packet to make. For this recipe I suggest using a 12×12 piece of aluminum foil. Gather the sides together, fold over. Then bring the tops together and fold over. The packet should be completely sealed. You can use my folding method or simply crimp the foil together to make more of a purse like pouch.

      What happens if you cook asparagus too long?

      When you cook asparagus too long it becomes mushy. You will loose the crisp texture and flavor of the asparagus spear.

      Should I preheat the grill before cooking asparagus in foil?

      Yes, I always recommend to preheat the grill before cooking any food. Preheating the grill ensures that it reaches the desired cooking temperature and helps to cook the asparagus evenly. It also helps to create those desirable grill marks and enhance the flavor.

      Can I add other ingredients to the foil packet with the asparagus?

      Yes, you can add other ingredients to the foil packet along with the asparagus to enhance the flavors and create a complete meal. Some popular options include sliced onions, mushrooms, tomatoes, bell pepper, lemon slices, or even bacon (might not be crisp and you need to ensure the bacon is cooked before serving to your guest). Just keep in mind that the cooking time may vary depending on the additional ingredients, so adjust accordingly.

      Tips & Tricks

      Top view of cooked seasoned asparagus with sliced garlic in foil.

      I’ve been making foil pouch veggies on the grill for years now. Here are a few of my tips and tricks I’ve learned over the past decade.

      • For asparagus – I like to use the thicker spears over the thin spears. They hold a better crunch and don’t over cook as easy.
      • Make ahead – This is one side dish you can assemble ahead of time and then cook later in the day! Just place in the refrigerator on a dish.
      • Quantity – Overall, if you are cooking vegetables in a pouch you don’t need to worry about overcrowding. If you are cooking a protein with a starch and vegetable you do need to be cautious to not over crowd so that everything can cook to appropriate temperature.

      BBQ Meat Recipes

      Side view of cooked asparagus with sliced garlic on top in aluminum foil.

      I love to serve this asparagus in foil with my Grilled Lemon Chicken and Cauliflower-Leek Puree. Here are a few of my favorite BBQ meat recipes that compliment grilled asparagus.

      If you make this grilled asparagus in foil recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

      Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

      Asparagus with garlic in aluminum foil pouch on a blue and white checkered towel.

      Grilled Asparagus in Foil

      Fire up the grill and make this delicious and healthy Grilled Asparagus in Foil recipe as a complimentary (low mess) side dish to just about any protein! This 5-ingredient summer side dish is made in under 20 minutes.
      5 from 1 vote
      Print Pin Save Rate
      Course: Side Dish
      Cuisine: American
      Diet: Gluten Free
      Prep Time: 5 minutes
      Cook Time: 15 minutes
      Total Time: 20 minutes
      Servings: 4
      Calories: 56kcal
      Author: Katie

      Equipment

      Ingredients

      • 1 pound Asparagus (thick cut)
      • 2 Garlic Cloves thinly sliced
      • 1 tablespoon Olive Oil
      • Salt and Pepper to taste

      Instructions

      • Preheat grill to at least 400 degrees Fahrenheit.
      • While grill is preheating, clean asparagus, chop the ends off. 
      • Take a large (12×12) sheet of aluminum foil, and place the asparagus in the middle of it. Gather the sides together and then bring the tops together. Don’t seal just yet. Add your olive oil, garlic, and salt and pepper. Mix with your hands. Then gently close the pouch.
      • Reduce the heat of the grill burners to low. Add the pouch to direct heat on a gas grill for 15 minutes.
      • Once the asparagus is done cooking carefully remove it from the grill. Carefully open the aluminum foil. Steam will rise from the closed alumium foil, so be extra careful. Mix with tongs, divide evenly among plates and enjoy.

      Notes

      • Prep Ahead – This is an easy side dish to prep ahead of time. Make it in the morning let it sit in the refrigerator and pull it out for dinner when your ready to grill.
      • Size of Asparagus – I prefer thick cut asparagus over thin. If you can only find the thin asparagus reduce your cooking time by 5 minutes.

      Nutrition

      Serving: 0.25c | Calories: 56kcal | Carbohydrates: 5g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 229mg | Fiber: 2g | Sugar: 2g | Vitamin A: 857IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 2mg
      Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

      Strawberry Chicken

      by 7 Comments

      Indulge in this irresistible Strawberry Chicken recipe made in 30 minutes time. This summertime dinner of grilled chicken topped with a refreshing strawberry mozzarella bruschetta and drizzled with a luscious balsamic glaze, creating a tantalizing fusion of flavors that will leave you craving for more.

      closeup grilled chicken topped with basil, strawberries, and balsamic sauce on white platter with text.

      When it comes to grilling, there’s something truly magical about combining contrasting flavors to create a symphony of taste. What better way to tantalize your taste buds than with Strawberry Chicken— it marries the tangy goodness of balsamic chicken with the natural sweetness of juicy strawberries?

      I wasn’t sure if my husband was going to go for fruit with his chicken but after his first bite he was gobbling it up. He loved it and actually went for seconds and even thirds of the strawberry mozzarella topping. Who knew pairing chicken with strawberries would taste so good? This has become my go-to for summer entertaining or whenever strawberries happen to be in season!

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      Why this Recipe Works

      Flavor Combination – The combination of grilled balsamic chicken and strawberries creates a unique and unforgettable flavor experience. The tangy and savory notes of the balsamic glaze perfectly complement the natural sweetness of the juicy strawberries. This delightful fusion of flavors tantalizes the taste buds, offering a perfect balance of savory and sweet that will leave you craving for more.

      Versatility and Adaptability -Strawberry chicken is incredibly versatile and can be enjoyed in various ways. Whether you prefer to serve it as the main course alongside grilled vegetables or sliced over a fresh strawberry salad, it adds a burst of freshness and vibrancy to any meal. The strawberry topping can also be customized by adding additional ingredients like mint, basil, or even a touch of spice to suit your personal taste preferences.

      Health Benefits – In addition to its fantastic taste, strawberry chicken also offers several health benefits. Strawberries are rich in antioxidants, vitamins, and fiber, making them a nutritious addition to any dish. Grilled chicken is a lean source of protein, low in fat, and an excellent choice for those looking to maintain a healthy diet. By combining these ingredients, you create a meal that is not only delicious but also nourishing for your body.

      Ingredients

      grilled chicken topped with basil, strawberries, and balsamic sauce on rectangular white platter.
      • Chicken – I like to use boneless, skinless chicken breast; however, you could also use chicken thighs.
      • Seasoning – For this recipe I use my go-to chicken seasoning; McCormick Garlic & Herb Seasoning.
      • Oil – I like to use a little olive oil in the bruschetta topping.
      • Strawberries – A pint of strawberries will do for this recipe. Make sure to chop them into bite-size pieces.
      • Basil – Fresh basil is what makes a bruschetta complete and compliments the strawberries.
      • Mozzarella – Fresh mozzarella cheese works best for this recipe. Make sure to chop it into bite-size pieces.
      • Balsamic Glaze – This recipe calls for balsamic glaze. You can make your own or simply use my strawberry balsamic dressing recipe to give this recipe even more notes of strawberry flavoring.

      Directions

      closeup grilled chicken topped with basil, strawberries, and balsamic sauce on platter near ingredients.

      First, preheat the grill on high heat.

      While the grill heats, rinse and pat dry the chicken breast. Drizzle with 1 tablespoon olive oil on top and season with McCormick Garlic & Herb Seasoning. Set to the side.

      Pro Tip – You can do this up to a day in advance–the longer the garlic and herb seasoning sits on the chicken the more flavorful your chicken will be.

      Rinse, slice stems, and dice strawberries. Place in a bowl. Then add dice the fresh mozzarella cheese and chiffonade the basil leaves. Drizzle 1 tablespoon olive oil on top and mix well. Place in the refrigerator until ready to eat.

      Reduce the heat on the grill to low; grill chicken for 15 minutes, turning once until internal temperature reaches 165 degrees Fahrenheit. Remove from the grill and let rest for a few minutes.

      Place chicken on a platter. Top with strawberry mozzarella topping and drizzle balsamic glaze over strawberries and chicken. Enjoy immediately.

      Recipe FAQs

      grilled chicken topped with basil, strawberries, and balsamic sauce on platter next to bowl of ingredients mixed.
      Can I use frozen strawberries instead of fresh ones?

      While fresh strawberries are recommended for their vibrant flavor and texture, you can use frozen strawberries as a substitute if fresh ones are not available. Thaw the strawberries before using them and know that the texture will not be as crisp and more on the mushier side.

      Where can I buy balsamic glaze?

      Balsamic glaze is readily available at every local grocery store. Look for a smaller bottle that has the word “glaze” on it in the oil and vinegar aisle. It typically comes in a plastic squeeze bottle.

      Can I grill the chicken indoors if I don’t have an outdoor grill?

      Yes, if you don’t have access to an outdoor grill, you can use a stovetop grill pan or a cast-iron skillet to grill the chicken indoors. Preheat the pan or skillet over medium-high heat and follow the grilling instructions as mentioned in the recipe. Most importantly, make sure the internal temperature of the chicken is at 165 degrees Fahrenheit.

      Do strawberries have vitamin C?

      Eight medium strawberries contain more vitamin C than one orange. So just think, your getting a nice little immunity booster while you eat dinner! Strawberries are virtually fat free, contain no cholesterol and are an excellent source of folic acid that helps the body metabolize protein. They are a good source of potassium too.

      Recipe Tips and Tricks

      closeup front view of grilled chicken topped with basil, strawberries, and balsamic sauce on rectangular platter.

      Here are a few of my tips and tricks when making balsamic grilled chicken.

      • Ensure even cooking – To ensure that the chicken cooks evenly, make sure the chicken breasts are of similar thickness. If needed, pound the thicker parts of the chicken breasts to create a more uniform thickness.
      • Let it rest – Once the chicken is grilled, allow it to rest for a few minutes before slicing it. This resting period allows the juices to redistribute, resulting in juicier and more tender chicken.
      • Fruit – Any berries (raspberries, blueberries, and even blackberries) would work well here. Whatever is in season and looks delicious. I have even used diced fresh peaches or mango to make the fruit bruschetta topping.
      • Experiment with toppings – While the strawberry topping is delicious as it is, feel free to experiment with additional ingredients. You can add a sprinkle of feta cheese instead of mozzarella, toasted nuts, or a drizzle of honey to take the dish to another level of flavor complexity.
      • Double the recipe – If you’re hosting a gathering or want to have leftovers, consider doubling the recipe. Grilled balsamic chicken with strawberries makes for excellent leftovers and can be enjoyed cold in sandwiches, wraps, or even on top of a bed of salad greens.

      Easy Strawberry Recipes

      Still want to enjoy more delicious easy to make strawberry recipes? Check out a few more of my favorites.

      If you make this strawberry chicken recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

      Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

      Strawberry Balsamic Grilled Chicken #SundaySupper #FLStrawberry #ad

      Strawberry Chicken

      Indulge in this irresistible Strawberry Chicken recipe made in 30 minutes time. This summertime dinner of grilled chicken topped with a refreshing strawberry mozzarella bruschetta and drizzled with a luscious balsamic glaze, creating a tantalizing fusion of flavors that will leave you craving for more.
      4.67 from 3 votes
      Print Pin Save Rate
      Course: Main Course
      Cuisine: American
      Diet: Gluten Free
      Prep Time: 15 minutes
      Cook Time: 15 minutes
      Resting: 5 minutes
      Total Time: 35 minutes
      Servings: 4
      Calories: 281kcal
      Author: Katie

      Equipment

      • Measuring Spoons
      • Measuring Cups
      • Bowl
      • Cutting Board
      • Knife
      • Tongs
      • Grill

      Ingredients

      • 4 skinless boneless chicken breast
      • 2 tablespoon olive oil divided
      • 1 tablespoon McCormick Garlic & Herb Seasoning
      • 1 pint Strawberries stems removed and diced
      • ½ cup fresh mozzarella cheese diced
      • ¼ cup fresh basil leaves chiffonade
      • balsamic glaze for topping

      Instructions

      • Preheat the grill on high heat.
      • While the grill heats, rinse and pat dry the chicken breast. Drizzle with 1 tablespoon olive oil on top and season with McCormick Garlic & Herb Seasoning. Set to the side.
      • Rinse, slice stems, and dice strawberries. Place in a bowl. Then add dice the fresh mozzarella cheese and chiffonade the basil leaves. Drizzle 1 tablespoon olive oil on top and mix well. Place in the refrigerator until ready to eat.
      • Reduce the heat on the grill to low; grill chicken for 15 minutes, turning once until internal temperature reaches 165 degrees Fahrenheit. Remove from the grill and let rest for a few minutes.
      • Place chicken on a platter. Top with strawberry mozzarella topping and drizzle balsamic glaze over strawberries and chicken. Enjoy immediately.

      Notes

      • Ensure even cooking – To ensure that the chicken cooks evenly, make sure the chicken breasts are of similar thickness. If needed, pound the thicker parts of the chicken breasts to create a more uniform thickness.
      • Let it rest – Once the chicken is grilled, allow it to rest for a few minutes before slicing it. This resting period allows the juices to redistribute, resulting in juicier and more tender chicken.
      • Fruit – Any berries (raspberries, blueberries, and even blackberries) would work well here. Whatever is in season and looks delicious. I have even used diced fresh peaches or mango to make the fruit bruschetta topping.
      • Experiment with toppings – While the strawberry topping is delicious as it is, feel free to experiment with additional ingredients. You can add a sprinkle of feta cheese, toasted nuts, or a drizzle of honey to take the dish to another level of flavor complexity.
      • Double the recipe – If you’re hosting a gathering or want to have leftovers, consider doubling the recipe. Grilled balsamic chicken with strawberries makes for excellent leftovers and can be enjoyed cold in sandwiches, wraps, or even on top of a bed of salad greens.

      Nutrition

      Serving: 1g | Calories: 281kcal | Carbohydrates: 12g | Protein: 28g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 221mg | Potassium: 661mg | Fiber: 4g | Sugar: 6g | Vitamin A: 285IU | Vitamin C: 71mg | Calcium: 157mg | Iron: 2mg
      Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!