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Sides for Chicken Tenders – 17 Mouthwatering Sides

Published on: August 16, 2023 Updated on: August 16, 2023 by Katie 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.

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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:

Method 1: Oven Reheating

What You’ll Need:

Oven
Baking sheet
Aluminum foil

Instructions:

Preheat your oven to 350°F (175°C) to ensure even reheating without overcooking the chicken tenders.
Line a baking sheet with aluminum foil. This helps to prevent the tenders from sticking and makes for easier cleanup.
Arrange the chicken tenders on the baking sheet in a single layer. Make sure they are not overlapping to ensure uniform reheating.
If desired, lightly brush or spray the chicken tenders with a small amount of oil to help them retain their crispiness during reheating.
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.
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.
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:

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.
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.
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.
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.
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:

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.
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.
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.
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.
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.
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.
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

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

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

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

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

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

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

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

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 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

Published on: August 15, 2023 Updated on: August 15, 2023 by Katie 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.

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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

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.

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

5 from 3 votes

Print Pin Save Rate

Course: Side Dish

Cuisine: American

Diet: Low Calorie

Prep Time: 10

Cook Time: 10

Chill Time:: 2

Total Time: 2 20

Servings:

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

Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Greek Cucumber Salad

Published on: August 3, 2023 Updated on: August 3, 2023 by Katie 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.

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Ingredients

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.

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!
Next, sprinkle the Greek seasoning on top of the mixed veggies and drizzle on the olive oil.
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.
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!

Grilled Chicken Strips

Published on: July 31, 2023 Updated on: August 17, 2023 by Katie 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!

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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

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

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!

House Salad

Published on: July 24, 2023 Updated on: July 24, 2023 by Katie 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.

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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

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!

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Grilled Flank Steak

Published on: July 19, 2023 Updated on: July 19, 2023 by Katie 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.

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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

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.

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!

Skillet Green Beans

Published on: July 17, 2023 Updated on: July 17, 2023 by Katie 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.

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.

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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

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.

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

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!

Grilled Pork Tenderloin

Published on: June 26, 2023 Updated on: June 26, 2023 by Katie 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.

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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!

Instant Pot Asparagus

Published on: June 20, 2023 Updated on: June 20, 2023 by Katie 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!

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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.

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.

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!

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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.

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Course: Side Dish

Cuisine: American

Diet: Gluten Free

Prep Time: 2

Cook Time: 3

Total Time: 5

Servings:

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

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Caprese Skewers

Published on: June 19, 2023 Updated on: April 17, 2022 by Katie Leave a Comment

Experience the perfect combination of juicy tomatoes, creamy mozzarella, and fresh herbs with these tantalizing Caprese Skewers – a burst of summer flavors in every bite!

Caprese skewers on a platter on top of a blue and white checkered towel and mini mozzarella balls.

When it comes to effortless appetizers that bring a burst of color and flavor to any gathering, my Caprese Skewers are an absolute winner. I’ve been making these skewers for almost 2 decades along with my Prosciutto Mellon and Mozzarella Skewers and my Antipasto Skewers. This simple yet elegant appetizer or side dish showcases the vibrant colors of ripe tomatoes, paired with creamy mini mozzarella balls and aromatic herbs.

Think of a traditional caprese salad but on a skewer. It’s my go-to easy appetizer any time of the year. Whether you’re hosting a backyard barbecue, a casual get-together, a potluck, or even a holiday dinner — these skewers are a must-have on your menu.

Why this Recipe Works

Flavor Combination – The marriage of sun-ripened tomatoes and velvety mozzarella is a match made in culinary heaven. The juicy sweetness of the tomatoes perfectly complements the rich, creamy texture of the mozzarella, creating a delightful burst of flavors in every mouthful. Paired with the vibrant freshness of basil leaves and if you want to get crazy a drizzle of balsamic glaze, these skewers offer a refreshing taste that will leave your guests craving for more.

Quick Prep Time – One of the greatest advantages of Mozzarella Tomato Skewers is their simplicity. With just a handful of ingredients and minimal prep time, you can create an impressive appetizer that looks as good as it tastes.

Customization – Tomato Mozzarella Skewers provide a versatile canvas for culinary creativity. While the classic recipe calls for tomatoes, mozzarella, and basil, you can customize these skewers to suit your personal taste. Consider adding marinated olives, proscittuto, or even a drizzle of pesto for added variety. The possibilities are endless, allowing you to tailor the skewers to fit the theme and preferences of your event.

Ingredients

Ingreedients on counter: mini mozzarella, grape tomatoes, basil, and wood skewers.

Tomatoes – I like to use grape tomatoes for this recipe; however, any small tomatoes like cherry tomatoes or mini San Marzano tomatoes work.
Mozzarella – Mini mozzarella cheese is key for this recipe. I always purchase a tub at a whole sale club as it’s the most cost effective way to buy it. If you can’t find the mini mozzarella cheese balls you can cut pieces of fresh mozzarella de buffalo and skewer on the cut pieces.
Basil – Fresh basil is absolutely key to a good caprese skewer. Whether you have small leaves or extra large you can work with them to make them look presentable on the skewer.

Directions

Four steps showing how to skewer grape tomatoes, mini mozzarella and basil leavess.

First, rinse and pat dry the tomatoes and basil leaves.

Using medium-size bamboo skewers, place one grape tomato on the skewer followed by a folded basil leaf. Next, skewer on one mozzarella ball then another folded basil leaf. Lastly, add a grape tomato on the skewer.

Repeat until all the ingredients have been used and you’ve made enough for your appetizer. Serve immediately or refrigerate until ready to serve.

Recipe FAQs

Brown platter filled with skewers with blue and white checkered towel with basil on the bottom.

Here you will find all of my most frequently asked questions when making caprese salad skewers.

Can I substitute the mozzarella with another cheese?

If you’re not a fan of mozzarella or prefer a different type of cheese, feel free to substitute it with a cheese of your choice. Goat cheese, chunks of feta, or even chunks of cheddar can work well in these skewers, providing unique flavor profiles.

Can I make more then what this recipe calls for?

Yes! The great thing about Caprese Skewers is that you can easily double, triple, or even quadruple the recipe, by just adding more ingredients to be skewered on.

Can I use different types of tomatoes?

Certainly! While cherry or grape tomatoes are commonly used for their bite-sized nature, you can experiment with different tomato varieties such as heirloom or cocktail tomatoes. Just ensure that they are firm and ripe for the best results.

What are Caprese skewers made of?

Caprese skewers are made of tomato, mozzarella, and fresh basil. Some people like to add balsamic glaze which compliments the skewers well–just wait to drizzle on top until you are ready to serve.

Tips & Tricks

Brown platter with mozzarella, basil, and tomato skewers with blue and white checkered towel with basil on the bottom.

Here are some of my tips and trick whenever I make caprese kabobs.

Mini Mozzarella – I buy a large container from the whole sale clubs. The mozzarella comes packed in a seasoned oil. If the mozzarella doesn’t come in olive oil and seasoned — you can place the mozzarella balls in a bowl, drizzle some olive oil on top and sprinkle a teaspoon of Italian seasoning blend. Mix well then skewer.
Balsamic Glaze – If you like balsamic you can drizzle a little balsamic glaze on top.
Basil Leaves – This recipe requires fresh basil leaves. If you find yourself with extra large leaves feel free to fold the leaves or cut the leaves in half using smaller pieces.
Make Ahead – You can make this recipe up to 1 day in advance. Please keep in mind that the basil leaves will start to turn brown in color and will no longer be a vibrant green.
Bamboo Skewers – Wooden bamboo skewers come in many different sizes. I like to use the medium-size skewers. This size allows me to get 2 tomatoes, 2 basil leaves, and a mini mozzarella ball on one skewer with still having room to hold it. Can’t find this size skewer? You can use a cocktail pick and reduce the amount you put on one skewer to just one tomato, one piece of basil, and one mini mozzarella.

Italian Appetizers

If you are looking for more delicious Italian appetizer recipes from Antipasto Skewers to Baked Clams and Olive Tapenade I’m here to share a few of my favorites.

If you make this Caprese Skewers 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!

Wood platter filled with skewers filled with grape tomatoes, mozzarella, and basil.

Caprese Skewers

Experience the perfect combination of juicy tomatoes, creamy mozzarella, and fresh herbs with these tantalizing Caprese Skewers – a burst of summer flavors in every bite!

No ratings yet

Print Pin Save Rate

Course: Appetizer

Cuisine: Italian

Diet: Gluten Free

Prep Time: 10

Total Time: 10

Servings:

Calories: 76kcal

Author: Katie

Equipment

▢
12 Medium-size Bamboo Skewers

Ingredients

▢ 24 Grape Tomatoes
▢ 24 Basil Leaves
▢ 12 Mini Mozzarella Balls

Instructions

Rinse and pat dry the tomatoes and basil leaves.
Using medium-size bamboo skewers, place one grape tomato on the skewer followed by a folded basil leaf. Next, skewer on one mozzarella ball then another folded basil leaf. Lastly, add a grape tomato on the skewer.
Repeat until all the ingredients have been used and you’ve made enough for your appetizer. Serve immediately or refrigerate until ready to serve.

Notes

Mini Mozzarella – I buy a large container from the whole sale clubs. The mozzarella comes packed in a seasoned oil. If the mozzarella doesn’t come in olive oil and seasoned — you can place the mozzarella balls in a bowl, drizzle some olive oil on top and sprinkle a teaspoon of Italian seasoning blend. Mix well then skewer.
Balsamic Glaze – If you like balsamic you can drizzle a little balsamic glaze on top.
Basil Leaves – This recipe requires fresh basil leaves. If you find yourself with extra large leaves feel free to fold the leaves or cut the leaves in half using smaller pieces.
Make Ahead – You can make this recipe up to 1 day in advance. Please keep in mind that the basil leaves will start to turn brown in color and will no longer be a vibrant green.

Nutrition

Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Blueberry Compote

Published on: June 9, 2023 Updated on: June 9, 2023 by Katie 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!

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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!

Blueberry Muffins with Crumb Topping

Published on: June 1, 2023 Updated on: June 1, 2023 by Katie 4 Comments

Blueberry Muffins with Crumb Topping are bursting with sweet blueberries and a buttery rich crumb topping. One pint of blueberries is all you need to make a 18 muffins in under an hours time.

Blueberry muffins resting on a baking tray with a single muffle resting on a kitchen towel with blue berries laying around the background.

There’s something truly magical about the aroma of freshly baked blueberry muffins wafting through the kitchen. The sweet scent of blueberries mingling with a hint of cinnamon, topped with a golden-brown crumbly layer, is enough to make anyone’s mouth water. Blueberry muffins with crumb topping are a delightful breakfast treat that is requested quite often in my home. I guess it’s because they have a perfect balance of sweet and tartness from the berries with a moist buttery crunchy topping. Whether you enjoy them for breakfast, as a snack, or as a dessert, these muffins are bound to bring joy to your taste buds.

These blueberry muffins are of a different variation from my traditional mini blueberry muffins or even my blueberry banana muffins thanks to the crumb topping on the muffins. My blueberry coffee cake is probably the closets thing to this recipe since that too has a streusel topping.

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Why this Recipe Works

Bursting with Flavors – Blueberries add a burst of sweetness and tang to the muffins, creating a delightful flavor profile. With each bite, you’ll experience the juicy pop of the berries that beautifully complements the moist and tender crumb. The crumb topping, made with a blend of butter, flour, and sugar, adds a deliciously rich and buttery taste, along with a delightful crunch. Together, these flavors create a harmonious symphony that will leave you craving more.

Versatile and Easy to Make – Want to impress family and friends? These Blueberry muffins with streusel topping are incredibly versatile, making them suitable for various occasions. They are perfect for a lazy Sunday brunch, a quick breakfast on the go, or a delightful dessert to end a meal. This recipe is straightforward and beginner-friendly, requiring only a handful of ingredients that are commonly found in most kitchens. You don’t need to be an expert baker to create these mouthwatering muffins; they’re simple yet impressive.

Nutritious and Wholesome – Not only are these muffins a treat for your taste buds, but they also offer some health benefits. Blueberries are packed with antioxidants and essential nutrients, making them a nutritious addition to your diet. They provide a natural sweetness while being low in calories and high in fiber. By opting for homemade blueberry muffins, you have control over the ingredients and can adjust the sweetness and portion size to your liking, ensuring a wholesome treat for yourself and your loved ones. Each muffin is estimated to be around 217 calories.

Ingredients

Dry Ingredients – You need both all purpose flour and baking powder to help the muffins rise for this recipe.
Sugar – Two different types of sugar are needed; granulated sugar for the batter and brown sugar for the topping.
Dairy – You will need 2 sticks of butter plus milk for this recipe.
Cinnamon – Cinnamon is needed for the streusel topping only.
Blueberries – I like to use fresh blueberries when they are in season, but frozen and then thawed blueberries will work too.

How to Make Blueberry Muffins

Blueberry Muffin mix being mixed in a kitchen aid mixer,

First, reheat the oven to 375 degrees Fahrenheit.

Place cupcake liners in a muffin pan and set to the side.

Using a KitchenAid Stand Mixer fitted with a paddle attachment, cream the butter and sugar until smooth. Then, add the eggs, vanilla, baking powder, and salt. Mix on medium-low speed until combined.

With the mixer running at low speed, add half the flour followed by half the milk, making sure that it’s mixing together. Repeat with the remaining flour and milk. Mix for 30 seconds on medium speed until mixed together.

Blueberry muffin mix being mixed together in a bowl.

Then remove the bowl from the stand mixer and fold the blueberries into the muffin batter by hand until just mixed in.

Scooping up the blueberry mix while the rest of the mixture is already resting in the muffin pan.

Use a large cookie scoop to fill the cupcake liners until they are three-quarters of the way full. Set to the side while you make the crumb topping.

How to Make Streusel Topping

Crumb toppings being mixed in a mixing bowl.

In a medium-size bowl add the brown sugar, flour, and cinnamon and mix together. Cube the cold butter, place in a bowl, and begin to cut (using a pastry cutter or tines of a fork) the cold butter into the cinnamon sugar mixture until pea-size pieces are formed and all cinnamon sugar has adhered to the butter.

Blueberry muffins with crumb toppings on top resting in a muffin pan.

Carefully sprinkle 1-2 tablespoons of the cinnamon-sugar over the raw muffin batter. Repeat until all crumb topping is used.

Blueberry muffins resting on a baking tray with blueberries laying around in the background.

Bake for 25 to 30 minutes, until golden brown. Remove from the oven and place individual muffins on wire racks to cool for at least 10 minutes. Serve warm or at room temperature and enjoy.

Recipe FAQs

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries in this recipe. However, make sure to thaw them and pat them dry before adding them to the batter. If you use thawed blueberries you will want to toss them with 1 tablespoon of flour. This prevents excess moisture, ensures even distribution of the berries throughout the muffins, and prevents them from sinking to the bottom of the batter.

How can I store blueberry muffins?

Once you allow the muffins to cool completely before storing them. Place them in an airtight container or Ziploc bag and keep them at room temperature for up to 2 days. If you wish to store them for a longer duration, refrigerate them for up to a week or freeze them for up to three months. Thaw frozen muffins overnight in the refrigerator before enjoying.

How do I get my muffins to brown on the top?

You want to bake the muffins until they are golden in color. I’ve found it takes 25-30 minutes until the tops of muffins get brown.

Expert Tips and Tricks

Here are a few of my favorite tips and tricks when making blueberry streusel muffins.

Blueberries – 1 pint or clam-shell of blueberries is about 2 cups. You can also use frozen blueberries that you thaw before baking if you do not have fresh blueberries on hand.
Butter – 1 stick of butter is 8 tablespoons.
Milk – I have tested this recipe using whole milk, 2% and 1% milk. All variations work for this recipe. Even rice milk works!
To Check for Doneness – Insert a toothpick into the center of the muffin. If it pulls out clean with a few crumbs on the toothpick the muffins are done.
Fold the Blueberries – Gently fold the blueberries into the batter to prevent them from breaking and turning the batter purple. This ensures that each muffin has an even distribution of blueberries.
Cutting Crumb Topping – You can use a pastry blender or a fork to create the crumb topping by combining butter, flour, sugar and cinnamon together. I don’t recommend using your hands as your hands will warm the butter making it soft and loosing it’s shape.

Blueberry Recipes

Looking for more delicious blueberry recipes? Check out a few more of my favorites.

If you make these Blueberry Muffins with Crumb Topping 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!

Egg White Frittata

Published on: May 22, 2023 Updated on: July 24, 2023 by Katie 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.

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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

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!

Strawberry Turnovers

Published on: May 15, 2023 Updated on: January 15, 2023 by Katie 2 Comments

Strawberry turnovers are a delicious and easy brunch pastry or dessert that can be made with store bought frozen puff pastry. They are made in 30 minutes time from just a few ingredients.

6 puff pastry turnovers on a brown parchment paper sprinkled with powdered sugar.

My family loves to enjoy turnovers whether they are for breakfast, brunch, or even an after dinner dessert. Growing up, my mom made apple pear turnovers for dessert. Now as an adult, we tend to eat them more as a breakfast pastry.

Turnovers are a timeless pastry that is perfect for any occasion. This is the ideal semi are made with store bought (frozen) flaky puff pastry and a sweet and tangy strawberry filling. Strawberry turnovers are easy to make and can be customized to your liking. You can use fresh or frozen strawberries, and you can add other ingredients like chocolate chips, nuts, or whipped cream. Strawberry turnovers are a delicious and versatile pastry that is sure to please everyone.

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Why this Recipe Works

The ingredients are simple and easy to find. You only need a few basic ingredients to make strawberry turnovers, including store bought puff pastry, strawberries, sugar, cornstarch, and an egg. You most likely will have most of these ingredients on hand at home.

The recipe is easy to follow. The recipe for fruit-filled turnovers is very straightforward and easy to follow. Even if you are a beginner baker, you should be able to make these turnovers without any problems.

The turnovers are delicious. Strawberry turnovers are simply delicious. The flaky puff pastry is the perfect complement to the sweet strawberry filling. These turnovers are sure to please everyone who tries them.

Ingredients

Puff Pastry – One package of store bought frozen puff pastry is all you need. Make sure to thaw in the refrigerator over night OR simply leave out on the counter for about an hour before baking.
Strawberries – I like to use fresh strawberries, but frozen are perfectly fine since you cook this down.
Sugar – You will need both granulated sugar and powdered sugar.
Cornstarch – The cornstarch will thicken the juices of the strawberry which will help hold the filling in place.
Water – Water is needed to not only help seal the edges, but also needed for the strawberry mixture. It will help make a thicker glaze when mixed with the cornstarch.
Egg – I like to use one egg scrambled to brush on top of the turnover. This helps it achieve that golden brown color.

How to Make Turnovers

Strawberry glaze in a brown pot on the stove top.

First, preheat the oven to 400 degrees Fahrenheit.

In a sauce pan mix the chopped strawberries together with the granulated sugar and cornstarch. Add 2 tablespoons and water and cook on medium-high heat for 5 minutes stirring constantly to ensure the strawberries don’t burn.

Reduce the heat down to medium-low and continue to cook for another 2-4 minutes or until strawberries start to break down but still remain visible. Once cooked remove from the heat and set to the side.

Four squares of puff pastry on a silpat mat.

Roll out one piece of puff pastry on to a greased silicone, aluminum foil or a parchment lined baking sheet. Using a bench knife (or sharp pairing knife) cut the puff pastry at into 4 even squares.

Four squares of puff pastry with strawberry glaze on top.

Folded over puff pastry with fork tines around the edges.

Add a heaping tablespoon of strawberry filling to one square. Brush water along the edges, and carefully fold in half to create a triangle.

Press the tines of the fork to close the dough. Repeat until both sheets of puff pastry have been used up and all the turnovers are created.

knife making slits in puff pastry triangle.

Carefully transfer the turnover to a greased baking sheet. Using a pairing knife, make a small slit on the top of each of the turnovers, so the heat can escape while baking.

Black silicone brush - brushing egg wash on puff pastry triangles.

Brush each turnover with egg wash.

6 raw triangle dough pastries on a silpat baking mat.

PRO TIP – I can typically fit 6 turnovers (1.5 puff pastry sheets on a large baking tray.

Cooked strawberry turnovers on a baking sheet.

Bake for 20 minutes or until golden brown. Don’t worry if some of the filling spills out. It’s normal. This is what my turnovers typically look like after baking.

6 triangle turnovers with confectioners' sugar with strawberries on the side.

Remove the cooked turnovers from the oven and sprinkle with powder sugar. Enjoy immediately (be careful the filling will be HOT) or serve at room temperature.

Recipe FAQs

White platter with 6 turnovers dusted with confectioners' sugar.

Are turnovers a dessert or breakfast?

Turnovers can be eaten for either breakfast or dessert. It depends on your personal preference. Some people prefer to eat them for breakfast because they are a good source of carbohydrates and sugar, which can give you energy in the morning. Others prefer to eat them for dessert because they are sweet and delicious.

Can I use frozen strawberries?

Yes, you can use frozen strawberries in this recipe. Just be sure to thaw them before adding into the pot to make the filling. You can thaw them by microwaving for a minute or two (depending on the size) or by placing in the refrigerator over night.

Can I use a different type of fruit?

Yes, you can use any type of fruit in this recipe. Some other good options include blueberries, mango, peaches, raspberries, or even blackberries. Follow the same steps below to make the filling with your fruit of choice.

Can I make these turnovers ahead of time?

Yes, you can make these turnovers ahead of time. Just assemble them and then freeze them on a baking sheet. Once they are frozen, you can transfer them to a freezer bag or container. When you are ready to bake them, simply thaw them overnight in the refrigerator and then bake them according to the recipe directions.

Turnover Tips and Tricks

Strawberry turnover cut in half on brown parchment paper.

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

Frozen Puff Pastry – Make sure you remember to take the sheets of puff pastry out from the freezer at least an hour before you want to make them. Or do what I do and put the puff pastry sheets in the refrigerator the night before so they are ready to go in the morning.
Crispier – For a crispier turnover, brush the tops of the turnovers with an egg wash and then sprinkle them with sugar.
Frozen Strawberries – If you are using frozen strawberries, be sure to thaw them completely before using them. Otherwise, the filling will be watery.
Flavors – You can add a squeeze of lime or lemon juice and zest to the filling. I also sometimes like to use a dash of vanilla extract or even almond extract to the strawberries while cooking. Don’t do both–just choose one additional flavor if you really want to take these up a notch.
Turbinado Sugar – If you want to add a little extra sweetness and crunch sprinkle a teaspoon of turbinado sugar on top right after you brush the egg wash on the puff pastry.
Strawberry Cream Cheese Puff Pastry – If you want to add a creamy layer you can whip together a quarter cup of softened cream cheese with 2 tablespoons of powder sugar. Add a tablespoon to each of the pastry squares (smear it a little) and then add the strawberry filling.
Make Ahead – If you are making these turnovers ahead of time, be sure to thaw them overnight in the refrigerator before baking them.

Easy Strawberry Recipes

Looking for more strawberry recipes? Here are a few of my favorites.

If you make this strawberry turnover 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!

Blueberry Scones with Lemon Glaze

Published on: May 9, 2023 Updated on: May 9, 2023 by Katie 50 Comments

Blueberry scones with lemon glaze are a delectable baked good that feature tender, flaky scones studded with juicy blueberries and drizzled with a tangy, sweet glaze made from fresh lemon juice and powdered sugar. These scones are perfect for a morning or afternoon treat, and are sure to please anyone with a sweet tooth.

7 scones on brown paper with blueberries and lemon wedges.

If you’re looking for a delicious baked good that’s perfect for breakfast, a weekend brunch or afternoon tea, blueberry scones with lemon glaze is an excellent choice. These tender, flaky scones are studded with juicy blueberries and topped with a tangy, sweet glaze made from fresh lemon juice and powdered sugar. I will be honest, and tell you that I rarely make scones. But once I do I remind myself to not wait a solid year to make them again. I recently served these for a PTA board meeting and they were a hit. The best part is that I made them ahead of time making the morning rush a little easier.

In this blog post, we’ll explore the history of scones, how to make blueberry scones with lemon glaze, and some tips for perfecting this classic baked good.

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Why this Recipe Works

7 cooked scones with glaze and lemon wedges.

The combination of butter and cream results in a rich, flaky texture that is characteristic of scones.

Using fresh blueberries adds sweetness and a burst of flavor to each bite.

The addition of lemon zest to the dough and lemon juice to the glaze enhances the overall taste and adds a refreshing citrus flavor.

The recipe is easy to follow and includes helpful tips for ensuring the scones turn out perfectly.

The scones can be made ahead of time and frozen, making them a convenient breakfast or snack option.

Ingredients

Flour – 2 cups of all purpose flour is all you need.
Butter – Less then one stick of cold butter is needed for the scones.
Baking Powder – This will help the scones rise.
Salt – A little salt will balance the flavors.
Heavy Cream – Heavy cream is needed for both the dough and also a light brushing on the scone dough before baking.
Sugar – You will need both granulated sugar and confectioners’ sugar.
Lemon – You will want to zest one lemon which will be used in the dough, and the juice of one lemon will be used in the glaze.

How to Make Scones

Stainless steel bowl with flour, butter cubes and paddle attachment.

Stainless steel with flour and paddle attachment in bowl.

First, Preheat the oven to 400 degrees Fahrenheit.

In a large bowl sift together the dry ingredients; flour, baking powder, salt, and sugar. Add the dry ingredients to a KitchenAid stand mixer fitted with a paddle attachment.

Add the cold cubed butter to the mixer and mix on medium-low speed until coarse crumbs start to appear (about 1-2 minutes).

Then add in the lemon zest and half of the blueberries. Begin to mix on low and pour in the heavy cream. Then add in the rest of the blueberries and mix until almost all the crumbs have come together, but not fully incorporated.

Round disc of blueberry dough on a flour surface.

Round dough cut into 8 wedges with a bench knife on top.

On a lightly floured surface lay the dough out and form into a ½-inch thick circle. Then using a bench knife (or sharp knife) cut 8 equal pieces.

8 triangle scone dough wedges on a baking tray.

Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 20 minutes until golden brown.

Baking tray with eight scones baked on top.

Let the scones cool for at least 20 minutes before you apply the glaze.

How to Make Lemon Glaze

Mesh sifter with confectioners' sugar with glass bowl filled with sugar on a countertop.

In a large bowl mix the lemon juice with the confectioners’ sugar until dissolved and it’s smooth without any lumps.

The glaze should look like this.

Whisk drizzling glaze on top of blueberry scones.

Then drizzle the lemon glaze over the top of the scones. Let the scones sit a minute, then repeat again with another layer of glaze until all the glaze is used.

Pro Tip: For less sweeter scones only drizzle on one coat of glaze.

Recipe FAQs

Baked blueberry scones on brown paper with glaze.

Can I make these scones ahead of time?

Yes, you can make the blueberry scones ahead of time and freeze them. Once ready to serve, simply thaw and reheat them in the oven for a few minutes.

Can I substitute the blueberries for another fruit?

Yes, you can substitute the blueberries for other fruits like raspberries or strawberries.

Can I make the scones without the lemon glaze?

Yes, you can make the scones without the lemon glaze. The glaze adds an extra layer of flavor and sweetness, but the scones will still be delicious without it.

Can I use frozen blueberries?

Yes, you can use frozen blueberries. However, be sure to thaw them first and pat them dry to prevent excess moisture from affecting the texture of the scones.

Where do scones originate from?

Scones have been a beloved treat in the United Kingdom since the early 16th century. They were originally a type of quick bread made from oats and baked on a griddle. Over time, scones evolved to include ingredients like butter, sugar, and dried fruit, and were typically baked in an oven. Today, scones are a popular baked good all over the world and can be enjoyed in a variety of flavors and styles.

Recipe Tips and Tricks

Six blueberry scones on brown paper with fresh blueberries and lemon wedges.

Here are a few of my favorite tips and tricks when making blueberry scones.

Butter – Use cold butter and cream for a flakier texture.
Overwork – Don’t overwork the dough. Mix until just combined to avoid tough scones. Also, use a light touch when shaping the dough. Overhandling the dough can also result in tough scones.
Chill – Chill the dough before cutting to make it easier to handle.
Brush – Brush the tops of the scones with cream or milk before baking to help them brown.
Fresh Lemon Juice – Use fresh lemon juice for the glaze for the best flavor.
Glaze – If the glaze is too thin, add more powdered sugar. If it’s too thick, add more lemon juice or milk.
Drizzle – Drizzle the glaze over the scones using a spoon or a piping bag for a neat finish.

Breakfast Pastry Recipes

Looking for more breakfast pastry ideas? Here are a few of my favorite.

Blueberry scones with lemon glaze are a delicious and easy-to-make baked good that’s perfect for any occasion. Whether you’re enjoying them for breakfast, brunch, or an afternoon snack, these scones are sure to impress. So why not give them a try today? Your taste buds will thank you!

If you make this blueberry scones 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!

Margarita Cupcakes

Published on: May 5, 2023 Updated on: January 17, 2022 by Katie 5 Comments

Margarita Cupcakes are a delicious dessert that takes the classic flavors of a margarita cocktail and turns them into a sweet treat. These cupcakes typically feature a lime and tequila infused cake topped with a tequila-lime buttercream frosting and a sprinkle of salt for that perfect balance of sweet and salty.

5 white cupcakes close up with white frosting and lime zest and lime on top in a lime green polka dot wrapper.

If you love the sweet, tangy flavors of a margarita cocktail, then you need to try Margarita Cupcakes! These boozy treats take all the classic flavors of a margarita and turn them into a delicious dessert that’s perfect for any occasion.

I love to make cupcakes; however, don’t make them often. My go-to cupcake recipes are typically my cookie dough cupcakes, cookies and cream cupcakes, or even my white cupcakes. I typically only make Margarita Cupcakes for the Mexican holiday of Cinco de Mayo and maybe once in the summer months.

I brought these to a friends house the other day since I knew there was going to be a large group. I received compliment after compliment all night long. To say they were a hit, was an understatement. If you are looking to wow friends and family you need to make these Margarita Cupcakes!

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Why this Recipe Works

They’re Sweet and Tangy – Margarita Cupcakes are the perfect balance of sweet and tangy. The cake is infused with fresh lime juice and brushed with tequila on top, giving it a delicious citrusy flavor with just a hint of tequila. The frosting is also spiked with tequila and lime, making it the perfect complement to the cake. And let’s not forget you can always sprinkle a little salt on top, which adds just the right amount of savory flavor to balance out the sweetness. These cupcakes taste similiar to my lemon-lime mini muffins.

They’re Perfect for Parties – If you’re looking for a fun and unique dessert to serve at your next party, Margarita Cupcakes are the way to go. They’re sure to be a hit with your guests, and they’re easy to make in large batches. Plus, since they’re already portioned out into individual cupcakes, they’re perfect for serving at parties where people are mingling and don’t want to sit down for a slice of cake.

They’re Easy to Make – Believe it or not this Margarita Cupcake recipe might look harder them it really is to make. Yes, there are a lot of processes involved; however you can split up this recipe over the course of 2 days if you desire. You can bake the lime cake mix on day 1, and let them cool. Then, you can make the tequila lime buttercream frosting recipe on the following day. Or within an hours time you can make the cupcakes and frost them. You don’t even need to be an experienced baker to make them – just follow the recipe and you’ll have delicious Margarita Cupcakes in no time!

They’re a Fun Twist on a Classic Cocktail – If you love margaritas, then you’re sure to love Margarita Cupcakes. They’re a fun twist on the classic cocktail that you can enjoy any time of day (or night). Plus, since they’re cupcakes, you don’t have to worry about getting a brain freeze from drinking them too fast!

Ingredients

Flour – All purpose flour is needed for the batter of the cupcakes.
Sugar – This cupcake recipe calls for granulated sugar for the batter and confectioners’ sugar for the frosting.
Butter – You will need 4 sticks of butter for this recipe. Make sure you set them out at least a half hour prior to baking to get them to room temperature.
Eggs – Four eggs are needed for this recipe. They all go into the cupcake itself.
Buttermilk – Buttermilk also helps add a tang to the batter. It’s thicker and tangier then traditional milk. If you don’t have buttermilk on hand you can make your own by combining 1 cup of milk with 1 tablespoon of vinegar.
Limes – You will need 4-5 limes for this recipe. You will use the skin for zest and the juice of each lime to be incorporated into the batter and frosting.
Baking Powder – This will help the cupcakes rise.
Vanilla Extract – Vanilla extract gives an additional layer of flavor to the cupcake itself.

How to make Lime Cupcakes

Zester with a bowl of lime zest and zested limes next to it.

First, zest the limes for this recipe and set into two separate bowls. One for the cupcake batter and the other for the frosting and garnish.

Lime juiced in a hand held lime juicer with other juiced limes next to it and zest in a bowl on the side.

Next, juice the zested limes for the recipe, and set to the side.

Next, preheat the oven to 325 degrees Fahrenheit.

In a medium bowl, combine the flour, baking powder and salt; stir with a whisk to blend.

Yellow KitchenAid mixer fitted with a paddle attachment with yellow batter inside the bowl.

Using a KitchenAid Stand Mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes. Add in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.

Yellow KitchenAid mixer fitted with a paddle attachment with batter inside the bowl.

Beat in the lime zest, lime juice and vanilla. With the mixer on low speed, alternate by mixing in the dry ingredients and buttermilk. Beat each addition just until incorporated.

Cookie scoop with vanilla batter and raw cupcake batter in muffin tin below.

Place cupcake liners in cupcake baking pan. Using a large cookie scoop, scoop batter into the cupcake liners, filling each about ¾ full. Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean.

A dozen white cupcakes in a cupcake tray on a marble countertop.

Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

Black silicone brush, brushing on to a cupcake top.

Next, brush the cooled cupcakes with 1-2 tablespoon of tequila to emphasize the true margarita flavor.

How to make Tequila Lime Buttercream Frosting

Yellow Kitchenaid mixer fitted with a paddle attachement with white frosting in the bowl.

To make the frosting, combine the sugar and butter in a stand mixer fitted with a whisk attachment. Start mixing on low and as the sugar combines with the butter gradually increase the speed. Once the butter and sugar are light and fluffy on medium-low add the lime juice, lime zest, and tequila. Mix until liquids have fully incorporated into butter mixture.

Piping bag piping white frosting onto a white cupcake.

Place the frosting into a piping bag and refrigerate for 15 minutes to chill the frosting.

Use a Wilton #1 tip and pipe on the frosting on to the chilled cupcakes. Sprinkle additional lime zest and garnish with a piece of lime. Repeat until all cupcakes have been frosted.

Recipe FAQs

Eight white cupcakes with white frosting and lime zest and lime on top in a green polka dot wrapper.

Can I make Margarita Cupcakes without tequila?

Yes, you can make Margarita Cupcakes without tequila by simply omitting it from the recipe. However, it’s the tequila that gives the cupcakes their unique flavor, making it taste like a margarita. Simply use milk in place of the tequila in the frosting, and don’t brush the cupcakes with tequila.

Can I use a boxed cake mix to make Margarita Cupcakes?

A: Yes, you can use a boxed cake mix to make Margarita Cupcakes. Simply add fresh lime juice and lime zest to vanilla or white cake mix batter and bake as directed on the box.

Do I need to refrigerate Margarita Cupcakes?

Yes, Margarita Cupcakes should be stored in the refrigerator because of the dairy in the frosting.

How long are cupcakes good for?

After you bake your cupcakes. If stored properly in an air tight container in the refrigerator they are good for up to 5 days.

Recipe Tips and Tricks

Seven white cupcakes with white frosting and lime zest and lime wedge on top in a green polka dot wrapper.

Tequila – Use high-quality tequila for a smoother taste. I like to use Patron for these cupcakes, but that’s the tequila I prefer to drink. Use whatever tequila you like best.
Overmix – Don’t overmix the batter, or the cupcakes will be tough and denser in texture.
Scooping – Use a cookie scoop to evenly portion the batter into the cupcake liners. I find a large cookie scoop makes the perfect amount for a regular size cupcake liner.
Fresh Limes – Use fresh lime juice for the best flavor if possible.
Juiced Limes – Depending on the size of your limes will depend on the amount of juice they will yield. Here is what I have found when I have juiced and measured them out.
- 1 juiced lime = 1 tablespoon
- 3 juiced limes = About 2-½ tablespoons of juice.
Zested Limes – After zesting limes I’ve measured it out and have found a rough estiamte to how many you would need for various parts of this recipe.
- 1 zested lime = about a tablespoon and a half.
- 3 zested limes = about a quarter cup.
Cooling – Make sure the cupcakes are completely cooled before frosting them. Always place them on a wire rack to cool.
Frosting Taste – Once you’ve added all the ingredients and they are combined taste the frosting and see if you want to add anything else (additional sugar, tequila, etc).
Lime Frosting – If you want to make this recipe without tequila, you can replace the tequila for milk.
Piping – Use a piping bag to frost the cupcakes with a Wilton #1 tip for a professional look.
Refrigerate – I like to refrigerate the cupcakes to keep the frosting from melting. This also helps keep the cupcake set.

Margarita Cupcakes are a delicious and fun dessert that you need to add to your baking list. They’re perfect for parties, easy to make, and a fun twist on a classic cocktail. So go ahead and whip up a batch today – you won’t regret it!

Still looking for more unique cupcake recipes? Check out these 25 fun & unique cupcake recipes.

If you make this Margarita Cupcakes 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!

What to Serve with Tacos

Published on: May 1, 2023 Updated on: April 3, 2024 by Katie 2 Comments

Ever wonder what to serve with tacos? I’m here to share a wide variety of versatile and popular options which include chips and salsa, rice and beans, grilled vegetables, Mexican street corn, salad, margaritas and more!

Four photos; corn, salsa, rice, and corn tomato salad with recipe title on image for Pinterest.

If there is one food I love it’s a good taco. Since we love Mexican food in my home, and specifically tacos, I figured I would share some of my favorite sides for tacos.

Tacos are a beloved dish that originated in Mexico but has since spread throughout the world. They are made with a variety of fillings, from grilled chicken, ground beef, to sautéed vegetables to seafood tacos like mahi mahi tacos. Tacos are typically served in soft flour tortillas, homemade corn tortillas or hard tortillas. The toppings range of garnishes, such as salsa, guacamole, cheese, and sour cream.

If you’re planning a taco night with friends or family, you might be wondering what to serve alongside these delicious little parcels. In this blog post, we’ll explore some great options to complement your tacos and make your meal complete.

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FAQs about Sides for Tacos

What are the traditional sides to serve with tacos?

Traditional sides to serve with tacos include rice, refried beans, and chips and salsa.

Are there any healthy sides that go well with tacos?

Yes, there are plenty of healthy sides that go well with tacos, such as grilled vegetables, a side salad, or a fresh fruit salsa.

Can I serve dips with my tacos?

Absolutely! Dips like guacamole, queso, and salsa are great options to serve alongside your tacos.

What are some creative sides to serve with tacos?

Some creative sides to serve with tacos include grilled street corn, black bean and corn salad, or cilantro lime rice.

What sides go well with specific types of tacos, such as fish tacos or chicken tacos?

For fish tacos, sides like pineapple salsa, mango slaw, or a citrus salad are great options. For chicken tacos, sides like Spanish rice, pico de gallo, or avocado crema are delicious complements.

Expert Tips and Tricks

Here are some of my expert tips and tricks on to help you create a memorable taco spread that will have everyone reaching for seconds.

Variety is Key: Offering a variety of taco fillings ensures that there’s something for everyone at the table. Consider including options such as grilled chicken, seasoned ground beef, shrimp, or roasted vegetables to cater to different preferences and dietary restrictions. Set up a taco bar with an array of toppings and condiments, allowing guests to customize their tacos to their liking.

Balance Flavors and Textures: When planning your taco spread, aim for a balance of flavors and textures to create a harmonious dining experience. Pair savory fillings with fresh and zesty accompaniments like salsas, guacamole, and coleslaw to add brightness and contrast. Incorporate crunchy elements such as toasted seeds or crispy tortilla strips to provide texture and depth to your tacos.

Make Ahead and Batch Cook: To streamline the cooking process and minimize stress on taco night, prepare components of your meal in advance. Marinate meats, chop vegetables, and make salsas and sauces ahead of time, storing them in the refrigerator until ready to use. Consider batch cooking proteins like shredded chicken or beef ahead of time and reheating them just before serving to save time and effort.

Don’t Forget the Tortillas: The quality of your tortillas can make or break your tacos, so it’s essential to choose wisely. Opt for fresh, soft corn or flour tortillas from your local bakery or tortilleria for the best flavor and texture. Warm your tortillas before serving by briefly heating them on a dry skillet or in the microwave to make them pliable and enhance their taste.

Garnish with Fresh Herbs and Citrus: Adding fresh herbs and citrus to your tacos and side dishes can elevate their flavors and brighten up the entire meal. Keep a variety of herbs like cilantro, parsley, and mint on hand to garnish your tacos and salads just before serving. Squeeze fresh lime or lemon juice over your dishes to add acidity and enhance the other flavors.

Chips and Dip Recipes

Mexican chips and dip recipes are a delicious and flavorful addition to any party or gathering. Popular Mexican dips include guacamole, salsa roja, salsa verde, and queso dip. Tortilla chips are the perfect dipping option for these dips and can be served alongside other Mexican-inspired appetizers like taquitos, tamales, or mini tacos. Below you will find some of my favorite recipes.

Air Fryer Tortilla Chips

White bowl filled with corn tortilla chips with cilantro and dip in background.

Transform corn tortillas using the Air Fryer to make fresh tortilla chips in minutes. Crispy crunchy and tastes just like you get at the restaurant.

Check out this recipe

If you’re searching for a snack that’s both crunchy and flavorful without any guilt attached, then air fryer tortilla chips are the perfect solution! Plus, the best part is you can get creative with your toppings and dips to suit your taste buds. So why stick with boring old potato chips when you can have a fun and tasty fiesta in your mouth?

Salsa Dip for Nachos

yellow bowl filled with salsa with cilantro and chips on the side.

Do you love the flavors of Mexican restaurant style salsa? Make my homemade salsa recipe using fresh ingredients and spices found in your pantry blended in a food processor in just 10 minutes time! This salsa dip for nachos is the perfect edition to any fiesta.

Check out this recipe

Velveeta Cheese Dip

Female hand holding a tortilla chip over a bowl of queso dip.

Learn how to make this delicious Velveeta cheese dip recipe that needs just 2 ingredients and is done in under 10 minutes! This cheesy appetizer will be a new family favorite.

Check out this recipe

If you’re looking for a cheesy and zesty dip that’s easy to make and impossible to resist, then Velveeta cheese dip with Rotel is the perfect crowd-pleaser! With its velvety texture and bold flavor, this dip is sure to be a hit at any party or gathering. I know my friends and family can’t get enough of this cheese dip. Take your dip game up a notch with this deliciously addictive Velveeta cheese dip?

4 Ingredient Guacamole Recipe

a yellow bowl filled with guacamole with diced tomato and onion on top

Gather just a few basic ingredients to make my 4 Ingredient Guacamole that is made in under 10 minutes time. This avocado dip is perfect to serve as an appetizer with chips or as a side dish to accompany tacos!

Check out this recipe

If you’re searching for a healthy and flavorful snack that the whole family will love, then homemade guacamole with cilantro is the way to go! Packed with healthy fats and fresh ingredients, this dip is perfect for dipping veggies or spreading on toast. Plus, making it from scratch is a great way to get kids involved in the kitchen and teach them how to make salsa.

Peach Salsa

Combine fresh peaches, ripe plum tomatoes, and fresh herbs to create the ultimate peach salsa recipe from scratch. Perfect to dip with a chip, top on fish, or even spread on a taco!

Check out this recipe

Chipotle Cashew Queso Dip

Just four ingredients stand between you and an easy blender batch of creamy chipotle cashew queso dip! Vegan friendly for the masses!

Check out this recipe

Cilantro Lime Yogurt Dip

This recipe for my creamy Cilantro Lime Yogurt Dip is the perfect recipe to add to your taco Tuesday or next fiesta!

Check out this recipe

If you’re looking for a healthy and delicious dip that’s perfect for snacking or as a condiment, then homemade cilantro lime yogurt dip is the answer! Made with wholesome ingredients like Greek yogurt and fresh herbs, this dip is a great source of protein and nutrients. Plus, its tangy and zesty flavor is sure to be a hit with both kids and adults alike.

Chunky Avocado Salsa recipe

This Chunky Avocado Salsa recipe is made with a few super simple fresh ingredients and is so quick and easy to whip up last minute. You’ll be making this allllll summer long!

Check out this recipe

Watermelon Salsa

Watermelon salsa is the perfect mix of sweet and spicy. It’s the perfect salsa to entertain with during the hot summer months. This salsa is easy to make and requires all fresh ingredients that are currently in season!

Check out this recipe

If you’re searching for a refreshing and healthy snack that the whole family will love, then homemade watermelon salsa is the perfect choice! Packed with juicy watermelon, tangy lime, and fresh herbs, this salsa is a delicious way to enjoy the flavors of summer. My kids love making this recipe– it’s easy why not get the kids involved in making it. I always find that if my child doesn’t like a food I’ll have them help me prepare it and most of the time they end up eating it and loving it. Cooking is always a great way to introduce kids to new foods, like yicama.

Roasted Tomatillo Salsa Verde

This roasted tomatillo salsa verde is my go-to recipe. You can adjust the spiciness to your taste by adding more or less jalapeño.

Check out this recipe

Pineapple Pico de Gallo

Pineapple Pico de Gallo! Sweet pineapple adds a tropical touch to this fresh and easy salsa that’s perfect as an appetizer or a condiment!

Check out this recipe

Rice and Bean Recipes

Mexican Red Rice

Craving that Mexican red rice you get at your favorite restaurant? This flavorful Mexican Red Rice recipe brings that same rich, savory taste to your own kitchen—no takeout needed. Made in under an hour, this large-batch recipe is ideal for feeding a crowd or prepping ahead. It’s the perfect Mexican side dish to freeze and reheat for effortless meals later!

Check out this recipe

Cilantro-Lime Cauliflower “Rice”

A healthy alternative to the starchy side. Perfect for those who cook low-carb, paleo, whole 30 and/or just want to get more veggies into their diet!

Check out this recipe

Ranchero Beans

My recipe for Slow Cooker Ranchero Beans taste just like Chuy’s Tex-Mex ranchero beans! They’ll be your go-to side dish for every Mexican fiesta!

Check out this recipe

Black Bean Corn Tomato Salad

Black Bean Corn Tomato Salad is full of fresh ingredients like cilantro, roasted bell peppers, and lime juice. This healthy Mexican side dish comes together in minutes, and is perfect to serve with tacos or eat on it's own.

Check out this recipe

Instant Pot Cilantro Lime Rice

This Instant Pot Cilantro Lime Rice is an incredibly tasty rice side dish that is suitable for so many meals!

Check out this recipe

Mango Quinoa Salad

Spice up your picnic or pot luck with a fresh and healthy Mango Quinoa Salad, made in just 15 minutes with fresh mangoes, corn, black beans and spices. This gluten free and dairy free salad is perfect to enjoy as is or as a side for dinner.

Check out this recipe

Instant Pot Black Beans

Top view of black bean sgarnished with cilantro on a white plate.

Make a big batch of fresh black bean in an hours time with my easy recipe for Instant Pot Black Beans. Freeze the leftovers for easy future meals.

Check out this recipe

Bacon Refried Beans

Top view of skilled filled with refried beans, green onions, bacon bits, and shredded cheese.

Bacon refried beans topped with cheese is a delicious and hearty Mexican side dish that is perfect for any occasion. The smoky and salty flavor of bacon combined with creamy refried beans and melted cheese creates a comforting and satisfying dish that is sure to be a crowd-pleaser.

Check out this recipe

Black Bean Mango Salad

Glass bowl with black beans, mango and green onion with cilantro.

Make a delicious summer side dish of Black Bean Mango Salad that uses fresh seasonal ingredients with a can of drained black beans. All ingredients mixed together and refrigerated until ready to serve. This salad is both gluten free and dairy free and perfect for entertaining.

Check out this recipe

Mexican Vegetable Side Dish

If you’re looking for a Mexican vegetable side dish to pair with tacos, consider options such as Mexican street corn and avocado fries. Grilled or roasted vegetables like zucchini, peppers, and onions also make great accompaniments to any taco dish.

Mexican Street Corn Salad

White square bowl filled with corn, cheese, and herbs.

Mexican Street Corn Salad also known as Esquites (in Mexico) is a creamy warm corn salad filled with fresh herbs, spices, and cotija cheese. This corn salad makes for a perfect side dish to compliment any Mexican dinner.

Check out this recipe

Crispy Baked Avocado Fries & Chipotle Dipping Sauce

Fresh sliced avocado, coated in crispy panko breadcrumbs and baked to perfection. These avocado fries are incredibly tasty and easy to make and are sure to impress the pickiest eaters. There’s one thing I never get

Check out this recipe

Pickled Red Onion

Sweet and tangy pickled red onion and jalapeño with underlying notes of citrus. It’s easy to make and delicious on tacos, other Mexican food or even burgers!

Check out this recipe

Grilled Mexican Street Corn

Grilled corn on the cob slathered with crema, cojita cheese, fresh cilantro, and cayenne pepper makes up this recipe for Grilled Mexican Street Corn.

Check out this recipe

Mexican Roasted Zucchini

Mexican Roasted Zucchini- A low-carb side to any Mexican dish- a great alternative to rice and beans! Easy to make and and jam-packed with flavor similar to Mexican street corn.

Check out this recipe

Tomato Avocado Salad

Fresh plum tomatoes, haas avocados, lime juice, and cilantro all mixed together for a creamy fresh tomato salad. If you love avocado’s and tomatoes then you’ll love this salad. The Tomato Avocado Salad pairs well with just about all Mexican dishes.

Check out this recipe

Mexican Roasted Cauliflower

Mexican inspired roasted cauliflower is so flavorful and easy it might just become your new favorite veggie side dish! Cauliflower florets are tossed with flavorful spices and roasted until crispy and caramelized.

Check out this recipe

Mexican Sweet Corn Cakes

Mexican Sweet Corn Cakes are a delightful combination of sweet and savory flavors, made with cornmeal, canned creamed corn, and a blend of pantry staples. These corn cakes are made in the slow cooker and are typically served as a side dish.

Check out this recipe

I grew up eating at ChiChi’s Mexican Restaurant. My favorite part of eating there was the corn cakes. Years later I created a recipe that rivals the childhood classic Mexican chain restaurant.

Roasted Mexican Sweet Potatoes

Roasted Mexican Sweet Potatoes are crisp on the outside and tender on the inside. Sure to be everyone’s favorite side dish for dinner or holidays!

Check out this recipe

These roasted Mexican sweet potatoes would pair perfectly with grilled skirt steak with chimichurri sauce.

Taco Recipes

Choosing the perfect sides to accompany your tacos is a matter of personal preference and creativity. While traditional options like rice and beans or chips and salsa are always a crowd-pleaser, there are endless possibilities when it comes to crafting the ultimate taco spread. From homemade guacamole to zesty cilantro lime yogurt dip, adding unique and flavorful sides is a great way to elevate your taco game and impress your guests. So don’t be afraid to experiment and have fun with your taco creations!

If you loved this recipe round-up and looking for more… here are a few more of my favorite recipe round-ups and comprehensive recipe guides.

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Baked Tacos

Published on: April 24, 2023 Updated on: April 24, 2023 by Katie 4 Comments

Baked tacos are a delicious twist on traditional beef tacos, with a crispy shell and a filling packed with seasoned ground beef and melty cheese. Baking the tacos in the oven adds an extra layer of flavor and texture that will have your taste buds singing.

Are you tired of the same old tacos? Do you want to add a little twist to your taco Tuesday? I love to switch things up and make my families favorite recipe for baked tacos. Baked tacos are a fun and tasty way to switch up your taco night routine. Not only are they delicious, but they’re also easy to make and perfect for feeding a crowd.

So, what exactly are baked tacos? Baked tacos are a crunchy corn taco shell that is filled with ground taco beef or shredded chicken and topped with a ridiculous amount of cheese. The filled crunchy taco shells are then baked until the cheese is melty and the shells are warm and golden in color. The result is a crunchy and flavorful taco that will have you coming back for seconds (and maybe even thirds).

One of the best things about baked tacos is how versatile they are. You can fill them with just about anything you like. Love spicy food? Fill your baked tacos with spicy ground beef, cheese, and jalapenos. Want something a little healthier and maybe vegetarian? Try filling your baked tacos with grilled veggies, black beans, and quinoa. The possibilities are endless, and you can get as creative as you like.

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Why this Recipe Works

Texture: Baking the tacos in the oven creates a crispy shell that adds an extra layer of texture to the dish.

Flavor: The filling and shell meld together during the baking process, allowing the flavors to blend and intensify.

Versatility: Baked tacos are incredibly versatile, allowing you to use any type of filling or topping you like.

Easy to make: Baked tacos are easy to make, you skip the step of having to bake the shells on their own and instead you fill the taco shells and bake them with the filling inside.

Feeds a crowd: Baked tacos are perfect for feeding a crowd, as you can easily make a large batch and everyone can customize their own toppings.

Healthy: Depending on the filling and toppings you choose, baked tacos can be a healthy and nutritious meal option. These beef and cheese tacos come in at about 180 calories per taco.

Ingredients

Ground Beef – I prefer to use lean ground beef, but any cut of ground beef works.
Taco Seasoning – I like to make my own taco seasoning; however, any taco seasoning will work.
Corn Tortilla Shells – One package of tortilla shells is all you need, unless you plan to make a double batch to feed a larger crowd.
Cheese – I like to use pre-shredded Mexican blend cheese or mild cheddar (as pictured above). Either of those cheeses work.

Directions

Ground beef being cooked in a pot and being mashed by a masher.

When your ready to cook, you’ll make your ground beef first. The key to not having soggy taco shells is to have a drier than normal beef mixture. You don’t want your beef to have a lot of sauce–it will still be flavorful just not full of sauce.

Close up shot of ground beef in a pot being stirred by a green spatula.

Place the ground beef in a skillet on the stove top. Cook on medium heat, and break up the beef into bite-size pieces. Once the beef is cooked (about 5 minutes), sprinkle the taco seasoning on top of the beef. Add the water to the skillet and mix well. Simmer on low for 5 minutes.

Preheat the oven to 375 degrees Fahrenheit.

Beef tacos in a baking dish with a taco being filled with the ground beef that was cooked in a pot.

Place taco shells in a large baking dish. Begin adding in 1-2 tablespoons of ground beef to each taco shell.

Beef Tacos resting in a white baking dish next to a pot of ground beef.

Once all the taco shells have meat filled in them sprinkle the grated cheese on top of the tacos.

Beef Tacos in a baking dish baking in an oven

Bake the tacos for 8-10 minutes until shells are golden in color and cheese is melted.

Portrait of beef tacos in a baking dish.

Carefully, remove from the oven, serve immediately, and top with your favorite toppings like shredded lettuce, pico de gallo, sour cream, and guacamole!

Recipe FAQs

Front portrait of beef tacos served on a plate with a lime and rice.

Can I use any type of taco shell for baked tacos?

No, you cannot use any type of taco shell. This recipe calls for the corn crunchy hard taco shells. That is what works best for the recipe.

Can I make baked tacos ahead of time?

Yes, you can prepare the tacos ahead of time. You can make the ground beef or shredded chicken ahead of time and then store the cooked meat in an airtight container in the fridge until you’re ready to bake them. Once your ready, simply assemble and bake. I do not advise filling them ahead of time as they will get soggy and not yield the same crispy crunchy taco you are hoping to consume.

Can I freeze baked tacos?

Yes, you can freeze baked tacos. Just be sure to wrap them tightly in plastic wrap or aluminum foil and store them in an airtight container in the freezer.

How long do baked tacos stay crispy?

Baked tacos will stay crispy for about 10-15 minutes after they come out of the oven. If you want to keep them crispy for longer, try placing them on a wire rack instead of a plate to allow for air circulation.

Baked Tacos Tips and Tricks

Beef taco served with lettuce, tomatoes, a lime, and rice on a plate.

Here are a few of my favorite baked beef tacos tips and tricks.

Soggy – To prevent your baked tacos from getting soggy, try placing a layer of cheese on the bottom of the shell before adding the filling. The cheese will melt and create a barrier between the filling and the shell, keeping it crispy.
Soft Taco Shells – If you’re using soft taco shells for baked tacos, try lightly brushing them with oil before filling them. This will help them crisp up in the oven.
Fillings – Experiment with different fillings! Baked tacos are a great way to use up leftover ingredients in your fridge. Try filling them with leftover chicken, steak, or veggies.
Overfill – Don’t overfill your tacos! The filling will expand in the oven, so be sure to leave a little room at the top of the shell.
Toppings – Top your baked tacos with shredded lettuce, diced tomatoes, and even a side of guacamole or salsa for dipping. It’s the perfect way to take your taco game to the next level.

Sides for Tacos

Here are a few of my favorite sides for tacos that you’ll always find on the table when I’m serving tacos.

If you make this baked tacos 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!

Italian Wedding Soup

Published on: April 11, 2023 Updated on: April 11, 2023 by Katie 6 Comments

Italian wedding soup is a classic comfort food that combines savory meatballs, vegetables, and tiny round pasta in a flavorful chicken broth. This entire soup comes together in about 35 minutes time thanks to the help of pre-made meatballs.

Bowl of meatball and pasta soup on a striped cloth with bread and a big pot of soup on the far left.

Italian wedding soup is one of my all time favorite soups. This soup made with meatballs, vegetables, and tiny pearled pasta that is all cooked in a chicken broth.

I take the time once a month to make a batch of my beef and pork meatballs. I’ll use half the recipe to put in my soup and freeze the other half so I can whip up this soup in the time instructed below. Everyone in my home devours this soup. It typically is completely gone within two days of making it (sometimes on the first day).

I’ve been making this soup for almost 2 decades now. In this blog post you are going to learn how to make Italian Wedding soup in under an hour thanks to my helpful tips and tricks.

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Why this recipe works

Pre-made or frozen meatballs makes this wedding soup come together quickly.

Store bought shredded carrots save time not only in the prep department but also during the cooking process.

Wedding soup makes for a delicious lunch, hearty dinner, or even an appetizer before your big meal.

Wedding Soup Ingredients

Ingredients on counter: broth, onion, carrots, pastina, garlic, spices, celery, meatballs, and spinach.

Here are the ingredients you need to make the best Italian wedding soup recipe.

Meatballs – You can make homemade meatballs or use store bought.
Broth – Although the recipe calls for a beef/pork meatball I prefer to use chicken broth as the base. This is the traditional way of making Italian Wedding Soup.
Vegetables – Shredded carrot, celery, onion, spinach, and garlic.
Pasta – I like to use traditional Acini di pepe, they are tiny little round pieces of pasta.
Seasoning – I use a mix of Italian seasoning and black pepper for this soup recipe.

How to Make Italian Wedding Soup

Green pot filled with shredded carrots, diced celery, and diced onions on a black stove top.

White pot filled with shredded carrots, diced onions, and diced celery.

First, in a large stock pot, on medium heat melt the butter and extra virgin olive oil. Add in the chopped carrot and onion and sauté for 5 minutes until it begins to soften. Then add in one cup chicken broth, garlic and Italian Seasoning. Cook with the lid on for 10 minutes, stirring often

Increase the heat to high, add in the remaining chicken broth, and bring to a boil. Once at a boil add the acini de pepe pasta and meatballs. Lower to medium heat and cook for 10 minutes until pasta is almost cooked.

Green pot filled with broth, and chopped spinach.

Once the pasta is almost done cooking add in the chopped spinach and season the soup with salt and pepper to taste.

Black ladle holding meatballs, pasta, and veggies over a pot of soup.

Remove the soup from the heat and ladle into bowls. Top with Parmesan cheese if desired and enjoy.

FAQs

White bowl filled with pastina, shredded carrots, and meatballs on a plaid cloth napkin.

Can I use turkey instead of beef for the meatballs?

Yes, you can use ground turkey instead of ground beef/pork for the meatballs. Just know the taste might vary using a leaner type of meat.

Can I freeze Italian wedding soup?

Yes, you can freeze Italian wedding soup. Just make sure to let the soup cool completely before placing it in an airtight container. Also, know that the pasta will absorb all of the broth when it freezes. I suggest if you know you are going to freeze this soup to cook the pasta separately so that you just freeze the broth, vegetables, and meatballs.

Can I use a different type of pasta in the soup?

If you don’t happen to have Acini di pepe you can use any type of small pasta such as orzo, small shells, or even ditalini.

How long will Italian wedding soup last in the refrigerator?

Italian wedding soup will last for 3-4 days in the refrigerator when stored in an airtight container. If you have leftovers by day 4 and don’t feel in the mood to eat it you can always freeze it for a later date.

Why is it called Wedding Soup?

The name “wedding soup” is believed to have originated from the Italian phrase “minestra maritata,” which means “married soup.” The name is thought to have been given because the ingredients in the soup “marry” together so well.

Recipe Tips and Tricks

Pot of soup filled with shredded carrots, spinach, meatballs.

Italian wedding soup is a classic dish that is perfect for any occasion. This delicious soup is packed with flavor, nutrition, and is easy to prepare. Here are some tips, tricks, and frequently asked questions to help you make the best Italian wedding soup.

Pasta – If you don’t happen to have Acini di pepe (the small pearled pasta) on hand you can use pearled couscous, orzo pasta, or even ditalini.
Meat – Use high-quality meat for the meatballs. The better the quality, the better the taste.
Meatballs – To save time, you can use frozen meatballs instead of making your own.
Broth – If you don’t have chicken broth on hand, you can use vegetable broth instead.

What to serve with Soup

White bowl filled with meatball soup with green pot in background with a cutting board with a loaf of bread.

Here are a few side dishes and main dishes I like to make alongside Italian wedding soup.

If you make this Italian Wedding 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!

Beef and Pork Meatballs

Published on: April 4, 2023 Updated on: April 4, 2023 by Katie 1 Comment

Beef and pork meatballs are a delicious and versatile dish that can be served in a variety of ways, from Italian wedding soup, spaghetti and meatballs, meatball subs or even served as an appetizer.

It’s officially soup season, although it’s always soup season in my home. Today, I’m sharing my recipe for my mini beef and pork meatballs. You might be wondering, what does this have to do with soup? Well these mini meatballs make for a hearty Italian Wedding Soup. They are the base to the soup. So if you love Italian Wedding Soup you’ll want to visit again next week when I share my recipe. Now, if your not into soup, or Italian Wedding soup, no biggie–you can make these meatballs, freeze them and use them with sauce or in any other dish your heart might desire.

Ingredients

Meat – I use a mix of ground beef and ground mild Italian sausage.
Breadcrumbs – I like to use Italian breadcrumbs as they have more flavor.
Spices – A mix of dried onion flakes, garlic powder, Italian seasoning, salt, and black pepper.
Egg – One egg is all you need to help bind the meat and breadcrumbs together all while keeping the meat moist.

How to Make Meatballs

Preheat oven to 425 degrees Fahrenheit.

Ground beef and pork in a silver mixing bowl with spices, breadcrumbs, and egg in the bowl.

Silver bowl with flat paddle and raw meat mixed.

Combine in a large mixing bowl the lean ground beef, ground pork, Italian bread crumbs, onion flakes, garlic powder, Italian seasoning, kosher salt, black pepper, and beaten egg. Using your hands mix the meat mixture together until thoroughly combined.

NOTE: This recipe makes a lot of mini meatballs, so be prepared to spend some time mixing and forming little tiny meatballs.

TIP: I’ll tell you a secret on how to make round meatballs, I use the OXO small cookie scoop. I spray it with a little cooking spray, then I scoop the meat mixture. I begin to round it and then release the handle, move the meat just half way and round out the other side. It’s a little difficult to explain in writing but it’s definitely a two handed process. One hand on the scoop lever, and the other hand on the meat, rounding out the meat. This might take 2-3 times of rounding before it’s perfectly round. Then I place it on the baking sheet lined with a Silpat mat (although you can use foil just make sure you spray it with cooking spray first). And start all over again. I like baking the meatballs but you can certainly fry them if your heart desires.

Scoop the meat using a cookie scoop then roll by hand to form mini meatballs. Place rolled meatballs on a parchment lined baking sheet (do not over crowd the baking sheet).

Baked Meatballs

Raw mini meatballs on a silicone lined baking sheet.

Bake the mini meatballs in batches for 12 minutes. Remove from the oven and serve immediately or cool to room temperature and freeze. Repeat the baking steps until all the meat has been cooked.

FAQs

Gold baking sheet with silicone liner and cooked meatballs on top.

Can I use just beef or just pork for meatballs?

Yes, you can use just one type of meat if you prefer, but a mixture of beef and pork will give you the best flavor and texture.

What temperature do meatballs need to be cooked to?

Use a meat thermometer to ensure that the meatballs are cooked through. They should reach an internal temperature of 165°F (74°C).

Can I make meatballs without eggs?

You can omit the egg from the recipe; however, the meatballs may be a bit less tender and may not hold together as well. The egg works as a binder.

What kind of breadcrumbs should I use?

You can use plain breadcrumbs or seasoned breadcrumbs like Italian, depending on your preference. If you are looking for a lighter textured meatball you can also use panko breadcrumbs.

Can I make meatballs ahead of time?

You can form the meatballs ahead of time and place on a parchment lined tray. Then cover with plastic wrap and refrigerate for up to 24 hours before cooking. You can also freeze the meatballs raw for up to 3 months.

Can I make meatballs in a slow cooker?

Yes, you can make meatballs in a slow cooker. Brown the meatballs first in a skillet OR bake for half the amount of time, then place the semi-cooked meatballs in the slow cooker with your favorite sauce and cook on low for 6-8 hours.

What cut of meat is best for meatballs?

If you can buy ground “chuck” beef — that is the best for meatballs as it contains more fat which will add flavor and also hold together better.

What’s the difference between Italian style meatballs and Swedish meatballs?

The difference between the two is that Italian style meatballs call for seasonings like grated Parmesan and oregano, while Swedish ones use seasonings like nutmeg and allspice. The spices give a completely different taste of the two.

Tips & Tricks

Cooked meatballs on a silicone lined baking sheet.

Here are a few of my favorite tips and tricks you might need when making homemade meatballs.

Pre-Make Raw – Scoop these out onto a parchment lined baking sheet, then pop in the freezer. This way they will freeze individually for you to place in a bag. You’ll be able to remove exactly the amount you need in the future.
Freeze – You can freeze raw or cooked. I prefer to cook then freeze in a ziplock baggie.
Meat – You can use all ground beef or all ground pork if you prefer.
Even Size Meatballs – Use an ice cream scoop or a cookie scoop to make evenly sized meatballs.
- Large Size Meatballs – If you want larger meatballs use a full size cookie scoop. If using this size scoop this recipe will yield you about 15 meatballs.
- Smaller Meatballs – Use the smallest OXO cookie scoop for small meatballs perfect for Italian wedding soup. This recipe will yield you around 30 mini meatballs.
Chilling Meatballs – If you have the time you can chill the meat mixture for at least 30 minutes before forming into balls. This helps the flavors to meld and the mixture to firm up, making it easier to form into balls.
Gluten Free Meatballs – Use gluten free breadcrumbs to make these meatballs gluten free.
Frozen meatballs in Air Fryer – You can cook the frozen cooked meatballs in the air fryer.
Over mix – Make sure to not mix the meat mixture, as this can result in tough meatballs. Mix the ingredients just until combined.
Resting – Let the meatballs rest for a few minutes before serving to allow the juices to redistribute and prevent them from falling apart.

What to Serve with Meatballs

Wonder what to serve with meatballs? Here are a few dishes you can serve meatballs with.

If you make this beef and pork meatballs 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!

Baked Ziti with Italian Sausage

Published on: March 22, 2023 Updated on: July 14, 2020 by Katie 3 Comments

Baked Ziti with Italian Sausage is a classic Italian-American pasta dish made with ziti pasta, tomato sauce, Italian sausage, ground beef, ricotta cheese, and topped with mozzarella cheese. Once assembled this pasta casserole is baked in the oven until piping hot and cheese is melted and bubbly, resulting in a delicious and satisfying dinner for a crowd.

This is the only baked ziti recipe you’ll ever need or want to make!

White baking dish with baked ziti noodles and cheese.

Baked ziti with Italian Sausage is sure to please any crowd. It’s perfect for family dinners, potlucks, or any occasion where you want to serve a comforting and delicious meal that will serve a lot of mouths. My husband and I grew up eating baked ziti on a bi-weekly basis. It’s a go-to recipe for both of our moms (and still is). It’s a classic. Whenever we have all the family over this is typically what I will make.

Why this Recipe Works

Baked Ziti can feed a crowd and makes a lot of food for an affordable price.

The combination of pasta, paired with a savory meat sauce, and topped with melted cheese creates a rich and satisfying flavor profile that is hard to resist.

You can make the entire recipe to feed a crowd OR split the recipe in half and freeze the other dish for another night. Making for an easy weeknight dinner.

Baked ziti with meat sauce can be served as a main dish for dinner, a side dish for a potluck, or even as leftovers for lunch the next day.

Ingredients in Baked Ziti

Ingredients on counter; groundbeef, ground pork, penne pasta, canned tomatoes, onion, garlic sugar, olive oil, and spices.

Noodles – For this recipe you will want to use ziti pasta noodles. They are smooth tubed shaped pastas.
Meat – I use a mix of ground Italian Sausage and ground beef. This will get cooked into the sauce before mixed in with the noodles.
Olive Oil – You’ll only need a little oil to keep the meat from sticking while you saute it.
Vegetables – I use fresh onion and garlic as well as pureed tomatoes and diced canned tomatoes.
Spices – I like to use Italian seasoning and fresh parsley.
Dairy – Ricotta cheese and mozzarella cheese are needed for this recipe.
Sugar – I like to put a little sugar in my sauce to cut the acidity.

How to Make Meat Sauce

First, heat a deep skillet on medium high. Place the olive oil and butter in the skillet and let melt for one minute, then add minced onion, and garlic.

Sauté for 5 minutes until soft, then add in the lean ground beef and ground pork. Sauté and cook for an additional 5 minutes, making sure to break the meat up with a wooden spoon and mixing the vegetable mixture in with the meat.

Once the meat is fully cooked (no pink is showing) season the meat with the salt, Italian seasoning, black pepper, and granulated sugar.

Preheat the oven to 375 degrees Fahrenheit.

Pour the can of crushed tomatoes and diced tomatoes in to the skillet. Add a half cup of water to the cans to get any remaining sauce that might be in the cans, and pour into the skillet. Mix the meat and sauce together. Let simmer on low with lid on for 15 minutes.

How to Make Baked Ziti

While sauce simmers, cook the ziti according to package. Once the noodles are cooked through drain.

Put the cooked pasta into the meat sauce and mix into the sauce.

Spray a 9 x 13 baking dish with non-stick cooking spray. Then pour in half of the pasta mixture. Begin to add spoonfuls of the ricotta cheese to the pasta plus half the shredded mozzarella cheese. Mix together then pour in the remaining ziti and spoon on the remaining ricotta cheese throughout the dish.

White casserole dish filled with baked ziti with shredded cheese on top.

Top with the remaining mozzarella cheese.

Cover the ziti with aluminum foil and bake for 30 minutes. Remove the foil during the last 5 minutes of cooking so the cheese can begin to brown.

Spoon pulling ziti noodles and cheese out of a white casserole dish.

PRO TIP: While the pasta bakes, it gives you time to unload the dish washer, make a caprese salad, and make garlic cheese bread to go along with your dinner!

FAQs

Can I make this ahead of time?

Yes, you can assemble the baked ziti up to 24 hours in advance and keep it in the refrigerator until you are ready to bake.

Can I use a different type of pasta?

While ziti pasta noodles are traditional to the dish any type of tubed pasta or even corkscrew or even farfalle bow tie pasta could work with this recipe.

Can I freeze baked ziti?

Yes, you can freeze baked ziti if stored in a freezer safe dish for up to 3 months. Do not bake the ziti before freezing. Simply assemble into the pan as you would before baking. Then wrap up for freezing. Make sure you place it in the freezer at room temperature or refrigerator temperature before freezing. Allow the ziti to thaw in the refrigerator overnight before baking in the oven.

What kind of meat is used in baked ziti?

Meat baked ziti is traditionally made with ground beef and/or Italian sausage, but it can also be made with ground turkey or even ground chicken for a leaner baked pasta dish.

Can I make baked ziti without meat?

Yes, you can make a vegetarian version of baked ziti by omitting the meat and just making it with cheese. Or you can add sauteed vegetables like mushrooms, zucchini, yellow squash, onion, or even eggplant to the noodle and cheese mix.

Tips & Tricks

White plate filled with baked ziti and garlic cheese bread.

Baked ziti with ground beef is a delicious and comforting dish that is perfect for any occasion. With these tips and tricks, you’ll be able to make the perfect baked ziti every time!

High-quality ingredients – I feel like this is a given but to make the best baked ziti with homemade meat sauce, use high-quality ingredients. This includes using good quality pasta, fresh herbs, and high-quality ground beef or Italian sausage.
Veggies – If you would like to add some vegetables in with the baked meat ziti you can. I typically like to add 1-2 diced carrots into the sauce when I’m sauteing the onions and garlic. I also have added a minced mushrooms and zucchini to the ziti.
Meat – If you want to spice it up you can add 24 pieces of diced pepperoni to the meat mixture. You can also use hot Italian sausage if you like food on the spicier side.
Cook the pasta al dente – It’s important to cook the pasta al dente, which means it should still have a little bit of bite to it. This will help prevent the pasta from becoming mushy when baked in the oven.
Make Ahead – You can make this entire meal 1-2 days prior to serving. Just wait to bake the ziti until the day you are ready to serve it. I suggest taking it out of the refrigerator an hour prior to baking so that it can start to come to room temperature and won’t take as long to bake.
Don’t overcook in the oven – Be sure not to overcook the baked ziti in the oven. I cover the ziti to ensure the pasta does not dry out. Once the pasta is hot, then I’ll remove the foil and bake until the cheese is melted and bubbly. Make sure to only bake for a few minutes while the cheese is browning or else the cheese will be overcooked.

What to Serve with Baked Ziti

Wondering what to serve with baked ziti? Here are a few of my favorite side dishes to serve along side baked ziti.

If you make this Baked Ziti with Meat 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!

Garlic Cheese Bread

Published on: March 9, 2023 Updated on: March 9, 2023 by Katie 9 Comments

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.

Overhead photo of two slices of cheese bread on a wood cutting board sitting on a marble countertop.

Garlic Cheese Bread is one of my favorite things to make whenever I’m making Italian food in my house. Whether I’m serving my baked ziti with Italian sausage, spaghetti with bolognese sauce, or even stuffed shells. You will almost always find homemade garlic bread on my table.

This is an easy recipe to double if you are serving a large crowd. Trust me, you will want to serve double since I tend to watch my friends and family take at least 2 pieces if not more.

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Why this Recipe Works

Homemade garlic cheese bread comes together in minutes, and will wow your guest that you made your own verse coming from the freezer.

Use up leftover bread for a smaller serving.

One loaf of French bread will feed about 8 hungry adults.

Ingredients

Bread – The day I know I’m going to make this recipe I’ll head to my local grocery store and pick up a loaf of freshly baked French Bread. I have found that it crisps up perfectly.
Garlic – I use both a few cloves of fresh garlic that I press through a garlic press as well as some garlic powder. After all this is a garlic bread!
Herbs – I use a combo of Italian seasoning and minced fresh parsley when I have it on hand.
Butter – I like to use salted butter which is why you won’t see salt in my recipe. If you use unsalted you may want to add a dash of salt to the butter mixture.
Mayonnaise – Mayonnaise is my secret ingredient to making the creamiest garlic bread around. Just two tablespoons will transform your butter spread.

Directions

Preheat oven to 400 degrees Fahrenheit.

White bowl filled with cheese, butter, and herbs mixed together.

In a medium-size bowl, mix together softened butter, mayonnaise, pressed garlic, garlic powder, Italian seasoning, and 2 teaspoons fresh parsley until well blended.

Then, mix in the Parmesan cheese.

Female hand using a fork to spread butter mixture on two loaves of bread.

Cut the bread in half lengthwise and then cut in half again so the bread can fit on the baking sheet. Line the baking sheet with parchment or a non-stick silicone mat.

Slather the bread with the butter mixture.

Four loaves of bread with butter and cheese resting on a bking sheet.

Then top with mozzarella cheese.

Three loaves of bread toasted with cheese on them sitting on a baking sheet.

Bake for 8-10 minutes until cheese is golden and bubbling. Top with remaining minced fresh parsley, cut into bite-size pieces and serve immediately.

Recipe FAQs

White and blue plate filled with baked ziti and two slices of garlic bread.

How do you make garlic bread better?

My secret ingredient is mayonnaise. Just a little bit will add an additional creamy layer to the bread!

What is the green stuff on garlic bread?

This is definitely a question I sometimes get asked by my kids “What is the green stuff on garlic bread?” We grow a lot of our own fresh herbs at home and they often help me cut them from our garden box. I remind them it’s parsley. I like fresh parsley on garlic bread; however, you can use dried in a pinch.

Is garlic bread served hot or cold?

For this garlic cheese bread, I like to serve it piping hot out the oven. I’ll ensure everything is just about done and ready to be served before I even put the bread in the oven.

Can I prepare this bread ahead of time?

Yes, you can make the butter mixture ahead of time. I will sometimes make it as I’m starting dinner and then let it sit to the side. Do not refrigerate the butter mixture because you won’t be able to easily spread it on the bread. However, you can prep the butter mixture up to a day ahead of time, refrigerate and then take it out an hour before you are ready to make the bread.

Expert Tips & Tricks

Two loaves of baked cheese bread on a wood cutting board. One loaf cut in four pieces.

Here are a few of my favorite tips and tricks when making this garlic cheese bread recipe.

Broil – You can turn the broiler on high for 30 seconds to 1 minute at the end for a nice golden cheese crust.
Herbs – You can use a wide-variety of herbs for this garlic bread. Or remove them all together.
Garlic Bread – You can omit the cheese all together to just have garlic bread.
Mayonnaise – Mayonnaise might seem like an odd ingredient but it contains egg and oil which will add a layer of creaminess to the garlic bread. Don’t skip this ingredient; however, you need to use mayonnaise and not Miracle Whip for this recipe.

What to Serve with Garlic Bread

Round plate filled with two slices of cheese bread with baked ziti and baked ziti in the background.

Here are a few of my favorite recipes to serve along with my homemade garlic bread.

If you make this garlic cheese bread 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!

Slow Cooker Sausage and Peppers

Published on: March 6, 2023 Updated on: March 6, 2023 by Katie 8 Comments

Slow Cooker Sausage and Peppers make for an easy weeknight dinner. Fresh bell peppers, onions, and garlic cook with Italian Sausage with tomato sauce for 4-8 hours until fork tender. Eat it as is or make Italian Sausage subs from the meal.

Picture of Italian Sausages inside of an Instant Pot marinating with bell peppers, onions, and marinara sauce, taken from an up close angle.

If you are looking for an easy weeknight dinner or maybe a recipe to entertain with my Slow Cooker Sausage and Peppers is an ideal meal to make. There’s nothing truly easier than tossing your ingredients into the slow cooker and leaving it there for the next couple hours stress free. The results lead you to fork-tender Italian sausage with mouthwatering and flavorful onions and bell peppers.

You can eat this as is and pair it with homemade pasta. My kids prefer pasta with sausage and peppers. However, if I’m entertaining for a big game I will make Sausage and Peppers subs from this recipe. Don’t worry–if you are unsure how to do this I will show you below. So keep reading on to learn how to make fork-tender Italian sausage.

When I’m not making my sausage and peppers in the slow cooker I like to make Air Fryer Italian Sausage or Italian Sausage Bake made in the oven. This crock pot method tied with my Instant Pot Italian Sausage with Peppers and Sauce are both equally hands-off recipes.

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Why this Recipe Works

This recipe is one of my favorite family staples to make throughout the week!

Prep Time – The prep time is essentially minimal and the best part is you can basically leave it to cook all by itself!

Fresh Ingredients – I love that this recipe comes together with minimal ingredients and most are fresh from the store!

Versatile – This sausage and peppers recipe is versatile. Whether you are on a low-carb diet and want to eat it as is, or pair it with pasta or even make it into a sub! The options are endless!

Entertaining – I love to entertain with sausage and peppers since it’s easy to put together, it instantly stays warm since it’s already in the Crock Pot, and guest can decide how they want to eat it.

Ingredients

Slow Cooker Spicy Italian Sausage Subs with Fire-Roasted Tomato Sauce #recipe #Italian #SlowCooker #CrockPot #SuperBowl

Sausage – I love to use mild Italian sausage; however, if you like the heat feel free to use hot.
Vegetables – I use a combination of an onion, and two bell peppers. I prefer to use orange and red but any color pepper works. You will also want to add a few cloves of garlic to the mix.
Tomato Sauce – A can of tomato sauce is all you need. You can use a jar of tomato sauce but the flavors from the vegetables and sausage will flavor the sauce and give it so much flavor that I wouldn’t waste money on pre-flavored sauce.
Seasonings – You will want to season the tomato sauce mixture with Italian seasoning.
Sugar – This is my secret ingredient whenever I’m cooking any red sauce based recipe. A little sugar brings out the flavors in the tomato sauce and removes some of the acidity.

Directions

Italian Sausages being seared on a cast iron pan on a stove top.

First, brown the Italian sausages in a frying pan on medium heat for about 5 minutes until all the links are browned.

In a large 5-6 quart slow cooker, place the sliced onions, bell peppers, chopped garlic and sliced onion in the slow cooker.

Then sprinkle the Italian seasoning and sugar on top.

Place the browned sausage in the slow cooker. Then pour the tomato sauce on top and mix well until fully covered.

Picture of Italian Sausages simmering inside of an Instant Pot marinating with bell peppers, onions, and marinara sauce.

Cook for 4 hours on high or 8 hours on low until the sausage is cooked through and bell peppers and onions are soft. Mix well then serve as is or on crusty bread for subs.

Italian Sausage Subs

Italian Sausage and Pepper subs laying on a baking sheet covered in aluminum foil.

If you are looking to turn these sausage peppers and onions into Italian Sausage Subs it is very easy to do. You’ll want to get hoagie rolls found in the bakery section at your local grocery store.

Preheat the broiler to low.

While the oven heats. Slice the sub rolls in half then add to a baking sheet and cook for one minute to toast the inside of the hoagie roll. Remove the rolls from the oven and add an Italian sausage link followed by peppers and onions and a little tomato sauce. Top with slices of provolone cheese or shredded mozzarella. Broil for 1-2 minutes until the cheese is melted and a bit brown but not burnt.

Enjoy immediately!

FAQs

How do you know when sausages are done in slow cooker?

To ensure the sausage is done in the slow cooker you will want to use an instant read meat thermometer. The meat thermometer should register at 165 degrees Fahrenheit to ensure the sausage is cooked through.

Can you slow cook sausages from frozen?

I do not suggest cooking sausage from frozen especially if it is raw Italian sausage like what is called for in this recipe. The slow cooker does not do a good job cooking quickly to get it to the correct temperature without getting you sick. However, if you need to cook sausage from frozen I suggest you try my Instant Pot Italian Sausage recipe. You can cook the sausage safely from frozen using the Instant Pot.

How long is sausage and peppers good for?

Sausage and peppers are good for 3-4 days if refrigerated in an air tight container properly.

Recipe Tips and Tricks

Picture of Italian Sausages inside of an Instant Pot marinating with bell peppers, onions, and marinara sauce, taken from a top angle.

Here are a few of my favorite tips and tricks when making crock pot sausage and peppers.

Sauce – If you don’t have a can of tomato sauce on hand you can use whatever type of tomato sauce you like.
Vegetables – You can add additional colored bell peppers to the slow cooker and if you like mushrooms you can add a package of sliced mushrooms.
Double Recipe – This recipe can easily be doubled for entertaining a crowd or serving a meal to a large family.
Greasing the Slow Cooker – There is no need to grease the slow cooker for this recipe as I have found nothing sticks to the bottom or sides. The sausage naturally has enough fat in it that it won’t stick.

What to Serve with Sausage and Peppers

Wondering what to serve with Italian Sausage and Peppers? Here are a few of my favorite recipes.

If you make this Slow Cooker Sausage and Peppers 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!

Stuffed Shells with Spinach

Published on: March 3, 2023 Updated on: March 3, 2023 by Katie 6 Comments

Stuffed Shells is a classic Italian main dish recipe that consist of a creamy cheese filling with spinach stuffed into pasta type shells and cooked in a rich marinara sauce until bubbly and golden.

I grew up eating baked stuffed shells a few times each month. Most of the time we had frozen stuffed shells from the package out of the freezer section; however, on the rare occasion my mom would make them from scratch. Now, as a busy mom of two kids with a business to maintain I fully understand why my mom didn’t make stuffed shells from scratch often.

When I do make stuffed shells I will make a double batch. One batch for us to eat fresh for dinner and the other that I’ll freeze for a future easy dinner. This means we get to eat stuffed shells every month or so. I love to pair the stuffed shells with cheesy garlic bread and salad.

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Why this Recipes Works

Stuffed shells can feed a crowd for an affordable price

This baked pasta dish can be prepared ahead of time and then baked once ready to eat.

This meatless stuffed shells recipe can be modified to add meat if needed.

Ingredients for Stuffed Shells

Ingredients for the Spinach Stuffed Shells are present upon a white marble countertop.

Pasta Shells – I like to buy the jumbo shells but regular size will work.
Dairy – You will need a mix of ricotta cheese, shredded mozzarella cheese, and grated Parmesan.
Spinach – I use a box of frozen spinach that I thaw and drain until no water is present.
Egg – One egg is all you need to mix into the ricotta filling.
Garlic – A few cloves of garlic are pressed through a garlic press to give the ricotta a nice flavor, but not over power it.
Spices – Salt, pepper, and Italian seasoning are needed to add flavor the the cheese filling.
Tomato Sauce – You can make homemade marinara sauce or use your favorite jarred sauce.

How to Make Stuffed Shells

Process of boiling of the stuffed shells. First photo is of a wooden spatula holding a shell over a pot of boiling water. Second photo is of multiple shells drying on paper towels.

First, Preheat the oven to 350 degrees Fahrenheit.

In a large pot, bring water to a boil (salt with about 1 tablespoon) on high heat. Once the water is boiling, add the shells, and stir often so they don’t stick together. Cook for 8-9 minutes until al dente.

Process of making the spinach stuffing. First photo is of the ingredients in a bowl. The second photo is of the ingredients in the bowl after being well combined.

While the pasta boils. Squeeze the thawed spinach removing all the liquids out of it.

In a large mixing bowl combine ricotta cheese, drained spinach, crushed garlic, Parmesan reggiano, ¾ cup mozzarella, egg, Italian seasoning, salt, and pepper. Mix until it’s well blended.

Process of stuffing and baking the stuffed shells. First photo is filling a shell with the spinach and ricotta blend. Second photo is of the stuffed shells laying in a white baking dish that's coated with marinara sauce. The last photo is of multiple stuffed shells laying in a baking dish.

Drain shells, and rinse well under cold water bringing the shells to room temperature. Begin to separate the shells onto a paper towel lined surface.

Spray a 9×11 baking dish with olive oil spray. Add one cup of sauce to the pan and spread around so the bottom is just covered.

Take a single shell pasta and scoop the filling using a teaspoon into the shell. Once filling is in shell, gently push the seems shut as best as possible. Place the shell seam side up and repeat this step until all shells are filled.

Up close photo of the Spinach Stuffed Shells covered in marinara sauce.

Stuffed Spinach Shells topped with mozzarella cheese in a white baking dish.

Pour the remaining marinara sauce over the shells making sure all of the shells are covered. Sprinkle the remaining ¼ cup mozzarella cheese on top.

Baked Stuffed Spinach shells laying in a white baking dish.

Cover with aluminum foil and bake for 30 minutes. Remove aluminum foil after time is up and bake for an additional 5-10 minutes or until cheese is golden brown.

FAQs

Photo taken from a top angle of the Spinach Stuffed Shells on a plate.

What’s the difference between stuffed shells and stuffed manicotti?

Stuffed Shells are a shell like pasta that is stuffed with a ricotta cheese or cottage cheese mixture. Manicotti is a long tubed pasta that is filled with a ricotta cheese or cottage cheese mixture. Both pastas are baked in tomato sauce and topped with additional shredded mozzarella cheese. You can use the same type of filling for both, but the pasta shape is different.

Why do you put egg in ricotta?

I always put at least one egg in the ricotta mixture. This helps give the cheese mixture a more body.

How many large pasta shells per person?

I typically serve 3-4 shells per adult and 1-2 per kids if I have a vegetable, garlic bread, and salad. If I don’t have all the sides then I will serve 2-3 additional shells.

Recipe Tips and Tricks

Up close spoonful of the Spinach Stuffed Shells.

Want to make the Best Stuffed Shells? Here are a few of my favorite tips and tricks.

Frozen Spinach – It is very important that the spinach should not have any liquids left in them. If they do your filling will become runny.
Parmesan Cheese – If you wish to add more parmesan cheese to your filling omit the salt as Parmesan is naturally salty.
Chill Pasta – Add ice cubes to the strainer so the shells can cool faster.
Over Stuffing – Make sure to not overly fill the shells, but enough to where the seams barely meet when squeezed.
Freezing For Future Meals – If you want to use the entire box of jumbo shells add an additional 1 cup of ricotta to the mix and double the remaining ingredients. You will be able to fill a 9×11 pan plus an additional 9×9 pan with stuffed shells. You will also need an additional 24 ounces of sauce.

What to Serve with Stuffed Shells

Not sure what to serve with stuffed shells? Here are a few of my favorite recipes that pair best with stuffed shells.

If you make this Stuffed Shells with Spinach 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!

Steak and Lobster

Published on: February 28, 2023 Updated on: February 28, 2023 by Katie 1 Comment

Craving a restaurant worthy dinner, but don’t want to leave the house? No worries. Make my easy Steak and Lobster recipe in under a half hour in the comforts of your own home.

Sliced steak with a steak knife next to a lobster tail with lemon wedges and drawn butter.

Are you looking to make a fancy surf and turf steak and lobster dinner at home? If so, you’ve come to the right place. Whether you are looking to make steak and lobster for Valentine’s or simply a special occasion you can easily achieve restaurant quality dinner at home.

Even before kids my husband and I almost always stayed home for Valentine’s Day. It is one of the few times a year my husband will get in the kitchen and help cook with me. When our kids were little we would put them to bed and then eat a delicious peaceful dinner poolside (with the monitor on the table). Now that our kids are older they look forward to enjoying a fancy dinner with us. It’s become a fun new Valentine’s Day tradition.

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Why this Recipe Works

Bring the restaurant to your home for a fraction of the price.

This surf and turf dinner is cooked from start to finish in a half hours time.

Use any type of beef you prefer for the steak portion of the “turf”.

No need to fire up the grill. This entire recipe is cooked on the stove top and inside the oven.

Ingredients

Steak – I like to use sirloin steaks that are equal in size. Depending on the size of your steak will depend on how long you need to cook it in the skillet.
Butter – I like to use salted butter or make my own compound butter for steak. Remember, if you use the compound butter you will still need to have some salted or unsalted butter to dip your lobster meat into during dinner.
Seasoning – I use Montreal Steak Seasoning on my steaks. But you can use any seasoning blend you prefer.
Lemon – I love to squeeze a little lemon on to my lobster tail. This is all a preference thing.
Oil – I use grapeseed oil when searing steak since it has a high smoke-point meaning it will not start to smoke the house when it cooks on the stove top or in the oven.

How to Prep Lobster Tails

Four lobster tails topped with fresh herbs on a baking sheet.

I often hear friends and family tell me that they don’t cook lobster because they don’t know how to prepare lobster tails before the cooking process even begins. I’m here to break down the steps you need to take in order to get your lobster ready for cooking.

Hand holding lobster legs, cutting off each leg.

First, you want to cut all the legs off the bottom of the lobster. Try cutting as close to the shell as possible. This will help loosen the meat from the shell. I recommend using kitchen scissors for this process.

Two lobster tails on a white tray with scissors cutting the top.

Next, flip the lobster over and begin to cut down the middle of the shell. You will want to cut all the way to the last line before the actual tail itself.

Lobster meat pulled up and over the lobster shell with another lobster tail and scissors next to it.

Next, comes the most challenging part. Pull the meat out of the inside shell and let it rest on top of the shell. You are not going to completely remove the meat from the shell. Just simply let it rest on top to be cooked.

Carefully, pull open the shell and begin to work the meat up over. Be careful not to cut yourself from the sharp shell.

TIP: You can use a teaspoon and loosen the meat from the inside of the shell.

Make sure you rinse the tails after you’ve done this process so that it frees any of the shell debris or grit from the meat.

How to Bake Lobster Tails

Two lobster tails with herb compound butter on top.

Once the lobster tails are prepared for cooking you will want to place the two lobster tails on an aluminum foil lined baking sheet. Place a tablespoon of cold butter on top of the lobster meat.

Pro Tip: For maximum flavor use compound butter instead!

Cook at 400 degrees Fahrenheit for 8-10 minutes or until the meat is no longer opaque in color and the internal temperature reaches 160 degrees Fahrenheit.

Four cooked lobster tails on an aluminum foil covered tray with herbs on top of the lobster meat.

Baste with additional butter, squeeze lemon on top and enjoy.

How to Cook Steak in Oven

Two steaks in a white tray with seasoning on top.

First, you will want to bring your steaks out of the refrigerator while you prep the lobster tails.

Then, once the lobster tails are prepped season your steak. I like to season my steaks with my homemade Montreal Steak Seasoning.

Orange cast iron skillet on stove top with steak, garlic, and butter.

Using an oven safe cast iron skillet, preheat the stove top at medium heat. Pour in the grape seed oil. Place in the hot skillet with the garlic cloves.

Two pieces of steak seared on a skillet with garlic on top.

Reduce the heat to medium, sear on each side, rotating all sides every few minutes (about 6 minutes total). Once all sides have been seared, place garlic cloves on top of steak and place the skillet in the oven. Cook for 6-8 minutes (for medium steak) or until your internal temperature likeness.

Two steaks in a cast iron skillet with compound butter on top.

Remove the steaks from the oven and set the steaks on a plate to rest. Place a tablespoon of butter (or compound butter) on top of the steak while it rest.

Plate the steak and lobster together. Serve with drawn butter and lemon wedge.

Steak Temperatures

Looking for a perfectly cooked steak? The first rule of thumb is to have a meat thermometer. I highly recommend a digital thermometer for an accurate reading. Below you’ll find the beef and steak temperatures depending on how you would like your steak cooked.

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

What sauce goes best with lobster?

I love to pair melted butter with lobster; however, a lemon butter sauce is delicious as well as hollandaise if you enjoy it.

Do you rinse lobster tail before cooking?

Yes, you should always rinse the lobster tail before cooking. I typically rinse it once before cutting the tail then once after the tail is cut and meat is pulled up out of the shell.

At what temperature do I cook steak in the oven?

I like to cook my steak between 400-425 degrees. If it’s a thicker cut of meat I will bump the temperature up to 425 degrees.

Tips & Tricks

Steak with compound butter, lobster tail, and drawn butter in a little cup with another plate behind it.

Compound butter – Amp up your steak and finish it with a tablespoon of compound butter. I also like to use a tablespoon of compound butter on my lobster tail as it gives additional flavor.
Steak – You can use whatever steak cut you prefer. Just remember cooking times could vary depending on thickness.
Skillet – A cast iron skillet is ideal for searing and cooking steaks; however, it is not needed. You just need an oven safe skillet to cook the sirloins.
Plateing – Do you want to feel like your at a fancy restaurant? If so, you want to make sure you don’t over crowd the plate. Remember, you are at home and you can always go back for seconds! Think about the way your plate looks like at a restaurant it’s not piled high with food it’s a smaller portion. Give a scoop of potatoes and a few asparagus spears to start. No need to drown your steak with the mushroom wine sauce. You can place a little on top of the steak and then place a bowl on the table so you can add more as you eat.

Sides for Steak and Lobster

Steak with compound butter and herbs with lemon wedge and lobster tails in background.

If you are making this steak and lobster dinner here are a few of my favorite side dishes to pair with the romantic dinner.

If you make this steak and lobster 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!

Sauteed Zucchini and Tomatoes

Published on: February 22, 2023 Updated on: July 27, 2010 by Katie 1 Comment

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.

Sautéed zucchini and tomatoes resting in a pan.

I have been making Sauteed Zucchini and Tomatoes for decades now. There is something about a caramelized piece of zucchini with a soft flavorful tomato that just completes a meal. I probably make this side dish at least once a week in my home. In fact, it’s a side dish that I have multiple family members request whenever they come over for dinner.

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Why this Recipe Works

Seasonal Ingredients – I love being able to use seasonal ingredients for a quick side dish.

Easy – Even the most inexperienced cook can make this veggie side dish.

Versatile Side Dish – I typically love to serve this recipe alongside Italian dishes that could use a vegetable side.

Ingredients

Vegetables – This recipe will use both fresh zucchini and grape or cherry tomatoes. Plus, a few cloves of garlic.
Seasonings – A mix of salt, black pepper, and Italian seasoning is all you need to give the veggies flavor.
Oil – I like to use extra virgin olive oil for this recipe since it adds a nice flavor to the veggies.

Directions

Diced zucchini laying on a cutting board.

First, heat a saute pan on medium low heat. Pour the olive oil in the pan. While the oil warms dice the zucchini and chop the garlic.

seasoned diced zucchini and grape tomatoes cooking in a pan.

Turn the heat up to medium and add in the diced zucchini, cherry tomatoes, chopped garlic. Then season with salt, black pepper, and Italian seasoning

Saute for 10 minutes (mixing often making sure it doesn’t burn) or until zucchini is cooked to desired doneness and has a nice caramelized color to it. Serve immediately.

Recipe FAQs

Why is my sauteed zucchini mushy?

The more you stir the zucchini the mushier it will get. Also, if you keep a lid on your saute pan too long it will make the zucchini too mushy.

Should zucchini be peeled before cooking?

No need to peel the zucchini before you cook it. I never peel zucchini because the peel acts as a holder of the flesh that can sometimes go mushy.

How do you tell if zucchini is bad?

You will know if zucchini is bad if it has a strange smell and visibly has dark or fuzzy moldy spots. Sometimes you cannot physically tell that the the zucchini is bad until you have sliced the zucchini open. The inside of the zucchini could be white to brownish in color with stringy, mushy flesh and large, hard seeds OR possibly slimy.

Do you need to wash zucchini?

Yes, you absolutely want to wash the zucchini, but wait until you are ready to cook with it.

Tips & Tricks

Here are a few of my favorite tips and tricks when making Sauteed Zucchini and Tomatoes.

Larger Batch – You can easily double this recipe to feed more people.
Vegetables – You can add in yellow squash or even thinly sliced onions to the zucchini and tomatoes.
Tomatoes – If you don’t have grape or cherry tomatoes a diced plum or beef stake tomato works as well.
Tomato Sauce – My sister in-law loves to add a few tablespoons of tomato sauce into her sauteed zucchini. If I am making Italian food I will sometimes do the same right before serving.
Cheese – If you like cheese then you can finish off the zucchini with some grated or shredded Parmesan cheese.

What to Serve with Zucchini

Plate of sautéed zucchini and tomatoes with stuffed shells, with a pan of more diced zucchini and tomatoes in the background.

Not sure what to serve with zucchini? Here are a few of my favorite dishes I love to serve this sauteed zucchini and tomatoes with.

If you make this Zucchini and Tomatoes 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 shot of sautéed zucchini and tomatoes resting in a pan.

Sauteed Zucchini and Tomatoes

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.

5 from 1 vote

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Course: Side Dish

Cuisine: Italian

Diet: Gluten Free, Low Lactose

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 41kcal

Author: Katie

Equipment

▢
1 Stove Top
▢
1 Saute Pan

Ingredients

Instructions

Heat a saute pan on medium low heat. Pour the olive oil in the pan. While the oil warms dice the zucchini and chop the garlic.
2 Zucchini, 2 Garlic Cloves, 2 teaspoons Olive Oil
Turn the heat up to medium and add in the diced zucchini, cherry tomatoes, chopped garlic. Then season with salt, black pepper, and Italian seasoning.
2 Zucchini, ½ cup Grape or Cherry Tomatoes, 2 Garlic Cloves, ½ teaspoon Kosher Salt, ⅛ teaspoon Black Pepper, 1 teaspoon Italian Seasoning
Saute for 10 minutes (mixing often making sure it doesn't burn) or until zucchini is cooked to desired doneness and has a nice caramelized color to it. Serve immediately.

Notes

Larger Batch – You can easily double this recipe to feed more people.
Vegetables – You can add in yellow squash or even thinly sliced onions to the zucchini and tomatoes.
Tomatoes – If you don’t have grape or cherry tomatoes a diced plum or beef stake tomato works as well.
Tomato Sauce – My sister inlaw loves to add a few tablespoons of tomato sauce into her sauteed zucchini. If I am making Italian food I will sometimes do the same right before serving.

Nutrition

Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Crock Pot Jambalaya

Published on: February 21, 2023 Updated on: February 21, 2023 by Katie 44 Comments

Crock Pot Jambalaya has juicy shredded chicken, shrimp, and andouille sausage mixed with vegetables, Cajun seasoning, and rice that are cooked together in the Crock Pot for the most delicious Jambalaya. This hearty Cajun dinner is fit for a New Orleans king or queen.

White circular bowl filled with rice, shrimp, sausage, and chicken with a slow cooker in the background.

I’ve been making this Crock Pot Jambalaya recipe for over a decade now. Although this is not authentic Louisiana style jambalaya it is delicious and gives you all the flavors you find in Cajun cuisine. I first had authentic jambalaya during a work trip over a decade ago when I was in New Orleans. It was amazing. I went home to work on recreating Jambalaya only (to be honest) very disappointed that it didn’t taste as good as the one in the restaurant I had consumed a week prior.

However, my husband, parents, and in-laws LOVED the recipe. Once my taste-buds forgot about the traditional Jambalaya I was hooked on this recipe. So the moral of the story is, if you are from Louisiana you might not find this recipe super authentic. My jambalaya recipe contains tomatoes, where traditional jambalaya is a brown roux and no tomatoes. If this is your first time eating Jambalaya I think you’ll fall in love with how delicious this recipe is.

Why this Recipe Works

Prep the meat and vegetables ahead of time to save time the morning you want to cook.

This is a 2 part Crock Pot meal. The meat and vegetables cook first, then you add in the rice and shrimp.

Jambalaya in the Crock Pot can feed a large group– which is perfect for entertaining or makes for a delicious lunch the next day.

Ingredients

Chicken – I like to use boneless skinless chicken breast but chicken thighs work too.
Andoullie Sausage – I find this in the refrigerated meat section.
Shrimp – I use frozen shrimp that I thaw. I like the larger shrimp but you can use the smaller salad shrimp.
Rice – I use Ben’s Original white rice for this recipe.
Vegetables – 1 large can of diced tomatoes with the juice, an onion, bell pepper, and celery is what you’ll need for the base of the Jambalaya.
Seasonings – A mix of Cajun seasoning, bay leaves, and oregano are the spices you need. I also like to add in fresh parsley at the end.
Hot Sauce – I don’t use much since my kids like to eat the Jambalaya, but a little bit of Louisiana Style Hot Sauce is what I use. If I’m not serving this to the kids I double the hot sauce. I also serve the hot sauce on the side.

How to Make Jambalaya in the Crock Pot

Diced celery, onion, and bell pepper on a cutting board with a knife next to it.

Sausage links with sliced sausage on a wood cutting board.

Prepare the ingredients for the slow cooker, chop the onion, green bell pepper, and celery stalk.

Next, cut the andouille sausage into bite-size pieces. I like to cut them into larger pieces so my kids can pick them out if they want too since the sausage can be on the spicier side.

Black oval slow cooker with diced sausage, onions, tomatoes, and spices.

Place the sausage, tomatoes, onion, green pepper, celery, oregano, cajun seasoning, hot sauce, bay leaves, and thyme.

Oval black dish filled with tomato mixture and 3 chicken breast.

Black oval slow cooker with sausage, onions, peppers, and tomatoes.

Add in the chicken breast. Then mix well until the chicken is covered. Cover and cook on low for 8 hours or on HIGH for 4 hours.

Black oval slow cooker with sausage and vegetables.

This is how the jambalaya will look once it’s done cooking. Once the meat is cooked, carefully remove the liquid and reserve to the side.

PRO TIP – I cook the rice in a separate pot, but use as much of the reserved liquid as possible. This will give your rice so much flavor.

Cook the rice according to package directions using as much jambalaya liquid as possible;( 2 cups rice needs 4 cups liquid). Typically I can get 2 cups of liquid from the crock pot so I’ll use an additional 2 cups water or chicken broth.

RICE COOKER – I cook my rice in a rice cooker the normal way I normally cook rice.

Female hand pouring cooked rice from a silver pot into a black oval pot.

Black oval dish filled with rice, chicken, and shrimp with parsley on top.

While rice is cooking, stir in the thawed shrimp in the crockpot, cover and cook on high until the shrimp are cooked (about 30 minutes). Once rice is done mix into the crock pot. Discard bay leaves, add fresh chopped parsley if desired, and serve.

Recipe FAQs

Oval slow cooker with rice, chicken, and shrimp in it.

What’s the difference between gumbo and jambalaya?

Jambalaya is a stew that is cooked with rice where Gumbo is a thick stew that is served with rice. Both of these meals can have the same spices, and vegetables. The only difference is one is served on top of rice and the other is served with rice mixed in.

Does shrimp belong in jambalaya?

Typically Jambalaya has chicken, sausage, and some seafood like crawfish or shrimp.

What can you substitute for andouille sausage in jambalaya?

If you don’t have or can’t find andouille sausage, you can use a smoked sausage, Italian sausage, or even brat wurst.

Tips & Tricks

White circular bowl filled with shrimp, chicken, and rice with cornbread on the side.

Here are a few of my favorite tips and tricks whenever I make Jambalaya.

More protein – Want more meat and less rice? Add only 1 cup of rice (with two cups of liquid).
Draining Liquid – To drain liquid from slow cooker I use a dry 1 cup measuring cup. Push the food to the side and continue to pull the liquid from the slow cooker and pour into a liquid measuring cup until you have the desired amount needed to cook the rice. It’s okay if the liquid has some of the vegetables and or sausage. You should still have a little bit of liquid left after removing most for the liquid. If you feel that you have too much liquid you can always carefully drain and remove more.
Hot Sauce – I use LOUISIANA Hot Sauce brand in this recipe.

What to Serve with Jambalaya

Black oval dish filled with rice, peppers, and chicken.

Wondering what to serve with Jambalaya? Here are a few of my favorite side dishes.

If you make this Slow Cooker Jambalaya 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 Sirloin Steak

Published on: February 13, 2023 Updated on: February 13, 2023 by Katie 2 Comments

Craving steak, but don’t want to fire up the grill? Make my perfectly cooked Air Fryer Sirloin Steak recipe in under 15 minutes time.

Pieces of sliced steak with sauted spinach on a white plate with an Air Fryer in the background.

Do you love steak? My family and I eat steak at least 1-2 times a month. We are fortunate that we can grill year round; however, I don’t always feel like grilling. When that’s the case and I am looking for a quick steak dinner I turn to my Air Fryer! I love to make Air Fryer Sirloin Steaks for my family on busy weeknight OR when we have a special occasion. Either way. They are delicious. I love to serve the steaks with baked potatoes, creamed spinach and sauteed mushrooms and onions.

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Why this Recipe Works

Quick! This is the quickest way to cook steaks!

No grill needed. Just an Air Fryer whether its a basket type or oven type it will work.

Simple whole ingredients. Need I say more? You just need a few pieces (or one piece) of sirloin steaks, your favorite seasoning blend, and oil. Butter is just an extra!

Ingredients

Steak on white plate, square of butter, and seassoning in dish on a grey marble countertop.

Steak – For this recipe I use sirloin steak. You can cook just about any steak in the Air Fryer; however, cooking times may vary.
Seasoning – I love to use my Montreal Steak Seasoning on the steak. However, a blend of garlic powder, onion powder, salt, pepper, and paprika is delicious, too!
Oil – Whenever I cook in the Air Fryer I like to use avocado oil as it has a high smoke point and is flavorless. I spray a little on the steak and also in the Air Fryer basket.
Butter – I love to finish my steaks off with a pat of butter. It just takes it to another level. If you have the time I highly suggest making a batch of my Garlic Herb Butter for Steak.

How to Cook Steak in the Air Fryer

First, preheat the Air Fryer at 400 degrees Fahrenheit.

Three photos of steak cooking at different steps in an Air Fryer basket.

While Air Fryer preheats, spray both sides of the steak and season both sides with the steak seasoning.

Spray the basket of the Air Fryer with avocado oil. Place the seasoned sirloin steak in the basket and cook for 10 minutes. Flip halfway through the cooking time.

Place a pat of butter on the steak and let it rest for 5 minutes. Once it’s rested, slice and enjoy.

I use the Instant Vortex 6 Quart Air Fryer Oven (basket) as my every day Air Fryer. I love this Air Fryer because it’s nonstick and the basket is dishwasher-safe. This Air Fryer preheats fast and cooking temperature ranges of 120 to 400° F. If you are looking for an Air Fryer I highly suggest buying a basket style Air Fryer.

FAQs

Sliced steak with baked potato and spinach on a white plate and blue and white cloth next to it.

How long to air fry sirloin steaks?

Depending on the thickness and size of your steak will depend on your cooking time. For a 1-inch 8 ounce steak it takes about 10 minutes in the air fryer to be cooked at medium temperature.

What temperature do you air fry sirloin steak?

I cook my sirloin steak at 400 degrees Fahrenheit. I find that temperature cooks the steak perfectly with a crusty edge and soft inside.

Do you need to flip steak in air fryer?

Yes, I like to flip the steak at the half way point in the Air Fryer. My air fryer tells me when to flip the meat; however, not all will tell you. Make sure you refer to your user manual to see if your make and model beeps/alerts you at the half way point.

Are steaks cooked in an air fryer good?

Yes, steaks cooked in an Air Fryer are delicious! The high heat temperature paired with the constant circulation of heat yield a perfectly cooked steak. Even if you have never been able to grill steaks to your desired temperature likeness you will be able to do it in the Air Fryer.

Sirloin Steak Tips and Trick

Four pieces of sliced steak with sauteed spinach with a fork and steak knife next to it.

Here are a few of my favorite tips and tricks whenever I make sirloin steak in the Air Fryer.

More than 1 steak – You can double, triple, quadruple this recipe. Just make sure you don’t over crowd the Air Fryer basket. I have cooked up to 4 larger sirloin steaks in my 6 quart Air Fryer before with no issues.
Resting – Any time you cook steak you want to ensure that it has time to rest. This will help seal in the juices giving you optimal flavor. I recommend letting your steak sit for 5 minutes before slicing.
Slicing – Always slice beef against the grain. The “grain” is the pattern on the meat. If you slice it with the grain of the meat you risk having extra chewy meat.

New to Air Frying?

Are you new to Air Frying? If so, check out my Air Fryer Recipes for Beginners guide. It is full of useful tips, tricks, resources, and over 20+ recipes ranging from breakfast, main dishes, side dishes, and even dessert!

Visit the Guide

brats, baked potato, green beans, and bacon with text on image for Pinterest.

Steak Sides

Wondering what sides to serve with steak? Here are just a few of my favorite steak sides.

If you make this Air Fryer Sirloin 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!

Sliced steak, baked potatoe, and spianch on a white plate sitting on a white and blue striped cloth.

Air Fryer Sirloin Steak

Craving steak, but don't want to fire up the grill? Make my perfectly cooked Air Fryer Sirloin Steak recipe in under 15 minutes time.

5 from 1 vote

Print Pin Save Rate

Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 1

Cook Time: 10

Resting Time: 5

Total Time: 16

Servings:

Calories: 348kcal

Author: Katie

Equipment

▢
1 Teaspoon
▢
1 Tongs
▢
1 Air Fryer

Ingredients

▢ 8 ounce Sirloin Steak
▢ Avocado Oil
▢ 1 teaspoon Montreal Steak Seasoning
▢ 1 teaspoon Butter

Instructions

Preheat the Air Fryer at 400 degrees Fahrenheit.
While Air Fryer preheats, spray both sides of the steak and season both sides with the steak seasoning.
Spray the basket of the Air Fryer with avocado oil. Place the seasoned sirloin steak in the basket and cook for 10 minutes. Flip halfway through the cooking time.
Place a pat of butter on the steak and let it rest for 5 minutes. Once it's rested, slice and enjoy.

Notes

More than 1 steak – You can double, triple, quadruple this recipe. Just make sure you don’t over crowd the Air Fryer basket. I have cooked up to 4 larger sirloin steaks in my 6-quart Air Fryer before with no issues.
Resting – Any time you cook steak you want to ensure that it has time to rest. This will help seal in the juices giving you optimal flavor. I recommend letting your steak sit for 5 minutes before slicing.
Slicing – Always slice beef against the grain. The “grain” is the pattern on the meat. If you slice it with the grain of the meat you risk having extra chewy meat.

Nutrition

Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Beet Salad with Feta

Published on: February 7, 2023 Updated on: February 7, 2023 by Katie 16 Comments

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.

Oval bowl filled with feta, beets, and spinach on a white and blue striped cloth.

Growing up I ate a lot of beets. But I never ate fresh roasted beets. I always ate the can ones; not that there is anything wrong with eating canned beets I was just never introduced to the fresh ones as a child. It wasn’t until a decade ago I started experimenting in the kitchen with fresh beets. Since then I’ve become a fresh beet pro. Every time I go out to eat I almost always order a Beetroot and Feta Salad. I love the pairing of sweet earthy beets with creamy feta.

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Why this Recipe Works

A few simple ingredients make for an elegant restaurant style recipe.

Use cooked beets up to make a healthy fresh salad.

Adding greens will stretch this salad further allowing you to feed additional people.

Ingredients

Beets – I precook the beets the day before making this recipe so I can
Spinach – I like to use a base of spinach for this salad.
Feta – Don’t skimp on the feta. Buy a block of feta that you can crumble yourself. It’s much creamier or full of flavor.
Olive Oil – A drizzle of olive oil gets the greens wet.
Balsamic – I like to use a balsamic glaze or reduction sauce for this recipe. It’s sweeter and compliments the creamy tangy feta and earthy beets.
Green Onions – Thinly sliced green onions give a nice mild onion flavor to the beetroot salad.

Directions

Four process shots on how to put together a beet and feta salad.

This is a very easy salad to put together. First, place the fresh spinach in a large bowl.

Slice the cooked beets and place on top of the spinach.

Then sprinkle on feta and sliced green onions. Drizzle olive oil and balsamic reduction and serve.

FAQs

Spinach, beets, and feta in a white bowl.

Can you eat beets raw in a salad?

Yes, you can eat beets raw in a salad; however, they need to be finely grated or thinly sliced as they are very hard like a potato and will not tastes as good as they do when you eat them cooked.

Are canned beets as healthy as fresh?

Yes, for the most part canned beets pack the same healthy benefits as fresh. They can also be used in place of fresh steamed beets for this salad recipe.

What is beetroot salad made of?

My beetroot salad recipe is made with spinach, fresh cooked beets, crumbled feta, sliced green onions, and a mix of olive oil and sweet balsamic reduction.

Do you need a green for feta and beet salad?

No, you can serve a feta and beet salad without any greens. I personally like to serve it with spinach or spring mix to make the salad a little heartier.

Recipe Tips & Tricks

White bowl filled with spinach, beets, and feta with a big oval bowl in the background.

Here are a few of my favorite tips and tricks when making a beet and feta salad.

How to Roast Beets in the Oven – Preheat oven to 425 degrees. Chop the tops of the beats off (save the greens for another meal), scrub the beats, and then place beets on a large piece of foil on a baking sheet. Top with 1 tablespoon of extra virgin olive oil. Fold foil around the beets and crimp ends to form a packet. Roast beets in oven until tender (when pierced with a knife: about 45 minutes). Remove beets from foil and let cool to room temperature. Once the beets are cooled they are very easy to peel. Once the beets are peeled cut into ¼-inch-thick slices.
Pre-Make – You can pre-make this salad for up to 6 hours in advance. Place plastic wrap over the salad and refrigerate. If you don’t want the feta to be stained purple you can add the feta right before serving.
Salad Greens– Instead of using spinach you can use peppery arugula for a spicy bite.

Beet Recipes

If you love beets, you’ll love these other beet recipes.

If you make this beet salad with feta 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!

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!

Instant Pot Beets

Published on: February 4, 2023 Updated on: February 4, 2023 by Katie Leave a Comment

Instant Pot Beets are cooked in under a half hour and come out fork tender. You can eat them as is or add them to salads and smoothies. You will never want to cook beets any other way again.

White bowl filled with cooked beets on a blue and white checkered cloth.

If you enjoy beets you will love this easy recipe for Instant Pot Beets. One of my biggest complaints about beets is the time it takes to cook them. That’s when it occurred to me that I should try cooking them in my Instant Pot. After I tried this method once I was hooked.

While the beats cook I like to sautee the beet greens for an easy side dish for dinner and then once the beets are done I eat them as is or make my favorite beetroot and feta salad. However you like to enjoy beets–I’m confident that you will love this quicker method of cooking beets.

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Why this Recipe Works

Cook beets quickly and with ease thanks to the Instant Pot.

Rinse, chop tops off, set it in and let the Instant Pot cook for you!

Make a large batch of beets for salads, side dishes, and more.

Ingredients

Fresh bundle of beets on a marble countertop.

Beets – This is really the only thing you need for this recipe. You can use any color you would like.
Water – A cup of water is all you need to cook the beets.

How to Cook Beets in the Instant Pot

Raw beets with tops cut off sitting on a cutting board with a knife.

First, wash and cut the tops off of the beets.

Instant Pot filled with raw beets and water.

Place the beets on a wire rack inside the Instant Pot. Add a cup of water to the pot.

Place lid on Instant Pot. Set to the “STEAM” setting for 20 minutes. As soon as the beets are done cooking. Carefully force pressure out of the Instant Pot.

NOTE – You can do a natural pressure release if you happen to need to leave the house and run an errand or two. The beets will be completely fine if this is needed instead. With that being said. I would recommend you reduce the cooking time by 5 minutes (only steam for 15 minutes) since they will sit longer in the Instant Pot.

How to Peel Beets

Glass bowl filled with beets soaked in water and ice.

Once you’ve cooked the whole beets in the Instant Pot, carefully remove the beets using tongs and place them into a bowl filled with ice water. Let the beets sit for 1 minute in the ice bath. This ice bath is necessary in order to be able to handle the beets for peeling. If you skip this step they will be too hot to hold.

Hand in glove holding a beet with skin peeled back over a bowl of beets in water.

Before you peel the beetroot make sure you put on food safe gloves. Carefully pick up a whole beet. Then, make a light slit using a pairing knife into the beet skin. Carefully, peel the skin off the beet. Repeat until all your beets have been peeled. Then, enjoy immediately or add to your favorite salad.

FAQs

What is the best method for cooking beets?

I prefer to use the Instant Pot which is an electronic pressure cooker to quickly cook the beets. However, you can boil the beets for 30-40 minutes or roast them in the oven for an hour.

How long does it take beets to cook in the pressure cooker?

I have found that 20 minutes is all that is needed to cook about 6 average size beets. If you have beets on the smaller side you can reduce the cooking time to 15 minutes. Or if you have extra large beets you may need to add on an additional 5 minutes.

Should beets be washed before cooking?

Yes, you should always wash all the dirt and grit off beets before cooking. Regardless of the cooking method you don’t want to cook dirt on your food.

Can I drink the water from boiled beets?

Yes, you can drink the water from boiled beets as long as you’ve scrubbed them well before cooking. You can also add in a tablespoon of vinegar to the cooled water and dye eggs for Easter in the beet water. Beets are a great natural egg dye.

Do you peel beets after cooking?

There is no reason to peel beets before cooking. Beets are hard to peel when they are in the raw form. I highly suggest waiting to peel them until after they have been cooked. See my notes above on how to easily peel beets.

Tips & Tricks

Here are all my tips and tricks when cooking beets in Instant Pot.

Gloves – I highly recommend you wear food safe plastic gloves whenever you handle beets. From the cutting of the raw beets all the way to the peeling the skin off.
Staining – Beets will instantly stain your hands and anything around it. Be extremely careful with your kitchen countertop so you don’t ruin it if it’s a lighter color.
Peeling – I never peel beets before cooking. I always use the water bath method and peel while they are hot. They peel with ease and in seconds!
Storing – You can store cooked beets in an airtight container for up to 5 days in the refrigerator.

Easy Beet Recipes

Not sure what to make with your steamed beets? Check out these delicious beet recipes.

If you make this pressure cooker beets 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!

Instant Pot Beets

Instant Pot Beets are cooked in under a half hour and come out fork tender. You can eat them as is or add them to salads and smoothies. You will never want to cook beets any other way again.

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Course: Side Dish

Cuisine: American

Diet: Gluten Free, Low Calorie, Low Salt

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 71kcal

Author: Katie

Equipment

▢
1 Instant Pot

Ingredients

▢ 6 Beets stems removed
▢ 1 cup Water

Instructions

Wash and cut the tops off of the beets.
Place the beets on a wire rack inside the Instant Pot. Add a cup of water to the pot.
Place lid on Instant Pot. Set to the "STEAM" setting for 20 minutes. As soon as the beets are done cooking. Carefully force pressure out of the Instant Pot.
Using tongs, carefully remove the beets to a bowl filled with ice water. Let the beets sit for 1 minute in the ice bath. Put gloves on and make a light slit into the beet and peel the skin off the beet. Enjoy immediately or add to your favorite salad.

Notes

Gloves – I highly recommend you wear food safe plastic gloves whenever you handle beets. From the cutting of the raw beets all the way to the peeling the skin off.
Staining – Beets will instantly stain your hands and anything around it. Be extremely careful with your kitchen countertop so you don’t ruin it if it’s a lighter color.
Peeling – I never peel beets before cooking. I always use the water bath method and peel while they are hot. They peel with ease and in seconds!

Nutrition

Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Sautéed Beet Greens

Published on: February 3, 2023 Updated on: February 3, 2023 by Katie 19 Comments

Next time you roast beets don’t throw the greens away. Instead make my Sautéed Beet Greens recipe that makes for an iron rich side dish in under a half hour.

Sauteed greens with chopped garlic in a brown saute pan.

Years ago I planted almost a whole raised garden bed full of beets and swiss chard. Then it came time for harvesting and I had an abundance. After a little research I realized I could eat the greens from the beets. So that’s where this recipe for Sautéed Beet Greens.

My days of gardening vegetables are gone, but whenever I buy beets to cook I always save the greens to saute. They take longer then traditional spinach since you have to really wash them well –let them soak for some time to get all the grit out of them. But the little bit of extra work is well worth the reward.

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Ingredients

Fresh bundle of beets, olive oil, garlic, salt, and pepper on a marble countertop.

Beets – Any color beets work for this recipe. The leaves are all the same.
Oil – I like to use olive oil for this recipe.
Garlic – A few cloves of garlic will elevate the leaves as they cook.
Seasonings – I like the simplicity of salt and pepper.

Directions

Green cutting board with chopped greens and a knife.

Chopped greens on a bright green cutting board with a knife.

First, remove the stems from the greens. Then roughly chop the greens.

Glass bowl with greens soaking in water on a marble countertop.

Place the greens in a large bowl with water. Let them sit for 5 minutes. All the sand/dirt will fall to the bottom. Remove the greens, dump the water, and repeat until your greens have been washed thoroughly and no longer have dirt/sand on them. This will take 3-4 times of this process until all the grit is removed.

Brown frying pan with chopped garlic and oil in pan.

In a large sautéed pan (fitted with a lid) place the olive oil in the pan and cook for 1 minute on medium heat. Then add in the garlic and cook for 1-2 minutes or until fragrant.

Chopped greens in a brown skillet on a black stove.

Reduce the heat to medium and begin to add the greens. Place all the greens in the pan, put the lid on the pan and cook for 10 minutes. Greens should begin to wilt. Carefully stir, the greens (moving the top greens to the bottom and the bottom greens to the top). Cook an additional 5 minutes longer then serve.

Brown frying pan filled with chopped greens and garlic on a black stove top.

This is what your beat greens will look like after they have wilted down. Beet greens wilt down just like spinach! You think you have a lot until they cook.

FAQs

Can you eat the stems of beet greens?

Yes, you can eat the stems of beet greens. I prefer not too, but if you don’t want to waste them (since this plant is entirely edible) I suggest sauteeing the beet stems first and once they are starting to become soft, then add in the greens.

What do sauteed beet greens taste like?

Sauteed beet greens taste similar to spinach or even sauteed swiss chard. They are mild in flavor and whatever you season them with they will take on the flavor. Beet greens taste nothing like beets.

What is the best way to eat beet greens?

You can eat cooked beet greens as a side dish. Or you can add them to the following dishes.
– Add sauteed beet greens to your favorite pasta dish in place of spinach.
– Add the beet greens to soup where you would normally add a leafy green.
– Place a small amount of cooked greens into an egg omelette.

Who should not eat beet greens?

If you are allergic to beets or celery you should not eat beet greens. This is because it contains a chemical similar to those allergic to beets and celery.

Growing Beets

If you plan to grow beets in the winter here are some gardening tips and tricks.

Do plant the seeds directly into the ground
Don’t just pour the packet of seeds into the ground. Be meticulous and spread out the seeds. I think my beets could have gotten much larger had they had more room to grow. I.e., I just poured the packet in the ground and hoped for the best!
Do harvest the beet greens before it gets hot out. Greens get bitter as the weather gets warmer.

Recipe Tips & Tricks

Here are a few of my tips and tricks whenever I cook with beet greens.

Soak – Take the time to properly wash your greens to avoid a gritty side dish.
Zero Waste Vegetable – Roast your beets and save the greens for a vitamin packed side dish. Absolutely no waste when you get to use the beet greens, too. Save the stems to throw in smoothies for added vitamins.
Additional Greens – Since beet greens are similiar to spinach and swiss chard they shrivel up once they are cooked. Feel free to add in additional spinach or swiss chard to the saute pan to beef up your greens and give additional servings.

Beet Recipes

Love beets? Check out a few of my other delicious beet recipes.

Next time you buy beets from the store (or grow them in my case), do not discard the coveted beet green tops. Clean them well, chop them up, and sauté them to make my Sautéed Beet Greens.

If you make this Sautéed Beet Greens 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!

Cabbage and Sausage Soup

Published on: January 16, 2023 Updated on: January 16, 2023 by Katie 2 Comments

If you love Polish food you will love my Cabbage and Sausage soup. This hearty meal is full of kielbasa, cabbage, potatoes, and carrots and is cooked in under an hours time.

Large green pot filled with cabbage, sausage, potatoes, and broth on a marble countertop.

My family and I love Polish food. We are Polish and eat quite a bit of kielbasa in my home. Whether it’s my kielbasa breakfast skillet, sheet pan kielbasa, potatoes and peppers dinner, or my one-pot kielbasa and broccoli pasta. Whenever the weather gets cooler and we still want kielbasa I’ll make this cabbage and sausage soup recipe.

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📋 Why this Recipe Works

Stew Like – If you aren’t a big fan of soup, and prefer more stews I think this is the soup for you. It’s thick and hearty and if you add a little less broth it can easily be turned into a stew.

Quick Cooking – This sausage cabbage soup is quick cooking and made in under an hour.

Fresh Ingredients – Fresh vegetables and herbs liven up the soup. Most of the ingredients you should have on hand.

All Skill Levels – This is a great beginner soup recipe that anyone can make. Simply read the recipe, prep the vegetables and begin cooking.

🥘 Ingredients

Cabbage, chicken broth, small potatoes, kielbasa, olive oil, onion, celery, garlic, dill, shredded carrot, dijon mustard, parsley, and salt.

Sausage – I like to use kielbasa for this recipe. Kielbasa is a smoked Polish sausage that typically is a mix of beef and pork although you can find it just with beef. You will find this sausage in the refrigerated area.
Cabbage – I use a small head of cabbage chopped into bite-size pieces.
Potatoes – I like to use mini red potatoes for this recipe. I’ll cut these potatoes in half and that’s it. I don’t mind the skin, but if you do you can peel them.
Carrots – Shredded carrots not only save time but give the subtle flavor of carrot to this soup.
Onion – One small to medium sized onion diced is all you need.
Celery – Two stalks of celery diced is just enough for this recipe.
Cabbage – One medium cabbage cut into 1-inch pieces is what you will need for this soup. Remember, you want to cut the cabbage into bite-size pieces that will fit on your spoon.
Garlic – Four garlic cloves diced will lend a subtle hint of garlic to this soup.
Chicken Broth – I find that I like chicken broth with this soup. Two, 32 ounce boxes are needed for this soup.
Seasonings – I use a combination of dried parsley, salt, pepper, and dill.
Mustard – This is my secret ingredient to this soup. The little bit of tang balances out the savory. If you like it spicy you can use a spicy mustard instead.

🔪 Directions

White ceramic pot filled sausage, garlic, carrots, and liquid on a black stove top.

In a large pot, add the olive oil. Then add in the onion, celery, shredded carrots, and garlic. Cook on medium heat for 5 minutes stirring often. Then add in the kielbasa. Cook for an additional 5 minutes.

process of making soup with sausage, vegetables, and seasonings in one, potatoes added to top right corner pot and broth added to botom right.

Then add in the dijon mustard, parsley, salt, and pepper. Mix well .

Place the cut potatoes in with the rest of the vegetables and meat. Pour in the broth.

Mix and bring to a boil, then lower the heat and simmer for 10 minutes.

Green pot filled with cabbage, dill, and liquid on a stove top.

Add the cabbage and fresh dill. Cook for an additional 20 minutes or until potatoes and cabbage are cooked through. Mix again and ladle into bowls. Enjoy.

📖 Sausage and Cabbage FAQs

Two white bowls filled with soup next to a pile of carrots and a green pot in the background.

Here are some of my most frequently asked questions readers have when they make my cabbage soup with sausage.

What type of sausage do you use for this recipe?

I use kielbasa sausage which is a Polish sausage that has a blend of beef and pork. You can find this sausage in the refrigerated section near the hot dogs.

What does cabbage soup contain?

My cabbage soup with sausage contains a head of cabbage, a dozen or so baby potatoes that have been cut in half, a package of kielbasa, shredded carrots, onion, celery, garlic, fresh dill, salt, pepper, and dijon mustard. Plus chicken broth to give additional flavor to the soup.

Can I use a different type of sausage for this recipe?

Yes, you can use a different type of sausage for this recipe. If you don’t have or don’t particular care for kielbasa you can use ground pork sausage or ground mild Italian sausage. Just know it will change the entire flavor of this soup when using these types of sausage instead of kielbasa. I also recommend to remove the casing from the sausage if you decide to use a fresh sausage and to saute the raw sausage first before you add in the vegetables.

💭 Recipe Tips & Tricks

White bowl filled with soup with another white bowl on the top right corner on top of white and blue plaid cloth.

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

Mustard – If you don’t have dijon mustard you can use a teaspoon of mustard powder, or any other style mustard you enjoy.
Potatoes – If you can’t find small red potatoes you can use larger red potatoes that you chop into even size pieces.
Dill – You can use dried dill if you don’t have fresh on hand. Simply add double the amount of dried dill this recipe calls for.

🍽 Easy Kielbasa Recipes

Looking to make more recipes using sausage? Try a few more of my favorites.

If you make this cabbage and potato 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!

Panera Greek Salad

Published on: January 11, 2023 Updated on: January 10, 2023 by Katie 4 Comments

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.

White circle bowls filled with lettuce, cucumber, tomatoes, onions, feta with dressing on the side.

I love a good Greek Salad. When I’m on the go and need a healthy lunch (or dinner) I often find myself running through the Panera Bread drive through to grab a soup and salad. I loved the Modern Greek Salad and would order it religiously. Then they took it off the menu. So back to the original Panera Greek Salad I went. The only difference with Panera Greek salad then a traditional American Greek Salad is that I like to add cucumbers. This recipe is also similiar to Ina Garden’s Greek Salad recipe, too!

Ingredients

Lettuce – I like to use crispy crunchy pre-chopped romaine lettuce. However, if you are feeding a crowd and want to save money I suggest buying a whole head of romaine lettuce and chopping your own.
Tomatoes – I like to use grape tomatoes; however, any style tomato will work for this recipe.
Cucumber – The Greek salad at Panera does not contain cucumbers; however, I love cucumbers so I added it to my version. Whenever I order the salad at the restaurant I pay for cucumbers to be added to mine.
Red Onion – A little red onion goes a long way. I find that a quart of red onion is more then enough for this recipe. I like onion, but don’t want to over power my salad.
Feta – I like to buy a block of feta and crumble it. I prefer the taste of the softer freshly crumbled feta verse buying it pre-crumbled in the store.
Olives – Kalamata Olives are what partially make a Greek salad. I spend the extra money to get them pre-sliced and pitted to save me time.
Pepperoncini – Pepperoncini is also known as banana peppers. You typically only get 1 in Panera’s version of the salad. In my recipe, you get 3 per serving!

How to make a Greek Salad

White bowls with salad with vegetables and feta in it.

In a large bowl add the chopped romaine. Then add in the sliced tomatoes, cucumber, and red onion.

Crumble the feta over the top of the salad. Sprinkle on the kalamata olives and place the Pepperoncini’s in 2-3 bundled groups to the sides of the bowl. Serve immediately or wrap and refrigerate for up to 1 hour before serving. Serve with either Greek dressing or Creamy Greek Salad Dressing.

Recipe FAQs

White bowl with lettuce, tomato, pepperorcini, onion, and feta.

Does Greek salad contain lettuce?

American Greek Salad does contain lettuce, and typically it’s romaine lettuce.

What ingredients is in a Greek salad?

In traditional Greek salad you will find cucumbers, tomatoes, red onions, kalamata olives, pepperoncini’s, and feta. American Greek Salads will also add in romaine lettuce, beets, and even sometimes potato salad.

How long does Greek salad keep in fridge?

A Greek salad with romaine lettuce does not really hold up well over a few days in the refrigerator. You can refrigerate for 12-24 hours, but just know that the vegetables in the salad may make your lettuce soggy.

Expert Tips & Tricks

Here are a few of my favorite tips and tricks when making a Greek Salad with lettuce.

Tomatoes – This recipe calls for 5 ounces of grape tomatoes. That’s about half a pint (clam shell) of tomatoes. If you don’t have grape or cherry tomatoes on hand you can use 2 vine-ripe tomatoes cut into wedges.
Olives – Kalamata olives are typically what you find in Greek salads. I like to buy them already pitted and sliced. However, you can use whatever variety you prefer and/or have on hand.
Vegetable Additions – I like to add sliced green bell pepper, canned drained chickpeas, beets, potato salad, and some even like to add capers.
Vegan Greek Salad – If you are Vegan, you can make this salad Vegan friendly by removing the feta cheese altogether or replacing with a Vegan feta.
Chicken Greek Salad – Feel free to add grilled chicken to the Greek salad for added protein and a complete meal.
Salad for one – If you are looking to make a Greek Salad for one here is the following quantities; 4-5 ounces of romaine, 6 grape tomatoes cut in half, 4 slices of cucumber, 1 slice of whole red onion broken apart. 1 tablespoon feta, 1 tablespoon kalamata olives, 2-3 peperocini’s.

Easy Greek Recipes

Looking for more delicious Greek recipes? Check out a few of my favorites that pair well with Greek Salad!

If you make this Panera Greek 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!

Honey Butter Crescent Rolls

Published on: January 10, 2023 Updated on: January 10, 2023 by Katie 40 Comments

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!

White platter filled with glazed croissants.

If you love Cheddars croissants you are going to love my Honey Butter Crescent Rolls. I was inspired to recreate this recipe after eating at HOPS. It was a local restaurant about 20 years ago in Central Florida. They were known for their honey butter croissants. Every Friday night after the football game my friends and I would charge into HOPS for those croissants (they were free and AMAZING) as well as a bowl of baked potato soup! I know that the waitresses and waiters hated to see us “kids” come in. If only they knew it was the highlight to our week–and brought us so many memories.

Sadly, HOPS closed down, but thankfully Cheddar’s Scratch Kitchen opened and kept the honey butter croissants alive. Whenever I’m feeling nostalgic or simply want a delicious bread to go with our meaI will make my Honey Butter Crescent Rolls recipe.

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Ingredients

Crescent Rolls – I like to use Grands Crescent Rolls found in the refrigerated section.
Butter – You can use either salted or unsalted butter for this recipe.
Honey – I like a neutral clove honey; however, any honey will work. Just know that whatever flavor the honey is– is the flavor the crescent rolls will take on.
Powdered Sugar – A little powdered sugar gives the honey butter that is drizzled on top the finishing touch.

Directions

Three photos: crescent roll dough laid out, rolled long, and then curved.

First, preheat the oven to 350 degrees Fahrenheit.

Unroll dough, separate into 8 triangles. Roll up loosely on an I greased cookie sheet. Bake for 12-15 minutes.

Glass pot with sugar butter mixture with a wooden spoon.

While crescents bake begin making honey butter. In a small sauce pan, melt salted butter. Then add the honey and powdered sugar. Mix well until incorporated (the sauce will instantly become thicker once the powdered sugar is added), remove from the heat and set to the side.

Parchment lined baking sheet with cooked crescent rolls on it.

Once crescents are golden brown remove from the oven.

Parchment lined baking sheet with cooked crescent rolls with glaze on it.

Using a spatula, lift underneath the crescents to ensure they didn’t stick. Then, the drizzle honey butter sauce on top and enjoy immediately.

Air Fryer Crescent Rolls

If you own an Air Fryer and would rather cook them in the handy countertop appliance you will follow all the same steps up until you are ready to put them in the Air Fryer.

Spray the Air Fryer basket with non-stick spray. Then air fry at 325 degrees Fahrenheit for 8-10 minutes or until golden brown. Carefully remove them from the Air Fryer (if they bake together carefully cut around them using the spatula) and place them on a serving dish. Then drizzle the warm honey butter on top.

Recipe FAQs

Baked croissants with glaze on a white platter with yello cloth in the background.

What is the difference between a croissant roll and a crescent roll?

A Crescent roll comes in a tube and is a long flat dough that you have to cut and roll. Where as a croissant roll will come frozen already shaped and all you need to do is let it sit out at room temperature to thaw and proof before baking.

What happens when you mix honey and butter?

When you melt the butter and mix it with honey you create a sweet honey flavored butter. You can also mix in honey to softened butter to create a honey butter you can spread on a croissant.

Tips & Tricks

White oval platter with 8 croissants with honey butter poured on top.

Topping – If you would like less sugar in the honey butter topping you can omit the powdered sugar. However, I feel that the powdered sugar helps thicken up and give an additional layer of sweetness to these rolls.
Croissants – If you can find frozen croissants you can use those instead of the crescent rolls. Croissants will give you the same delicious tastes and texture that Cheddar’s has.

Things to make with Crescent Rolls

Looking for some side dishes to go with Crescent rolls? Try a few of my favorites.

If you make this Honey Butter Crescent Rolls 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!

Square photo of an oval platter on a white countertop with baked croissants on top.

Honey Butter Crescent Rolls

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!

5 from 5 votes

Print Pin Save Rate

Course: Appetizer, Bread

Cuisine: American

Diet: Low Salt

Prep Time: 3

Cook Time: 12

Total Time: 15

Servings:

Calories: 186kcal

Author: Katie

Equipment

▢
1 Baking Sheet
▢
1 Oven
▢
1 Sauce Pan
▢
1 Silicone Spatula

Ingredients

▢ 12 ounces Pillsbury Original Crescents
▢ 2 tablespoons salted butter
▢ 1 tablespoons honey
▢ 1 tablespoon powdered sugar

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Unroll dough, separate into 8 triangles. Roll up loosely on an I greased cookie sheet. Bake for 12-15 minutes.
While crescents bake begin making honey butter. In a small sauce pan, melt salted butter. Then add the honey and powdered sugar. Mix well until incorporated (the sauce will instantly become thicker once the powdered sugar is added), remove from the heat and set to the side.
Once crescents are golden brown remove from the oven. Using a spatula, lift underneath the crescents to ensure they didn't stick. Then, the drizzle honey butter sauce on top and enjoy immediately.

Notes

Topping – If you would like less sugar in the honey butter topping you can omit the powdered sugar. However, I feel that the powdered sugar helps thicken up and give an additional layer of sweetness to these rolls.
Croissants – If you can find frozen croissants you can use those instead of the crescent rolls. Croissants will give you the same delicious tastes and texture that Cheddar’s has.
Air Fryer Directions – Spray the Air Fryer basket with non-stick spray. Then air fry at 325 degrees Fahrenheit for 8-10 minutes or until golden brown. Carefully remove them from the Air Fryer (if they bake together carefully cut around them using the spatula) and place them on a serving dish. Then drizzle the warm honey butter on top.

Nutrition

Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Dutch Oven Whole Chicken

Published on: January 4, 2023 Updated on: January 11, 2020 by Katie 2 Comments

Learn how to cook a whole chicken in a cast iron dutch oven with minimal prep and maximum flavors. This easy healthy chicken dinner is cooked alongside garlic cloves, onions, carrots, and parsnips. The meat comes out juicy and flavorful with crispy chicken skin.

Yellow oval baking dish with handles with a roasted whole chicken and vegetables inside.

If you are like me and looking for easy no-fuss meals you might find yourself grabbing a rotisserie chicken at the grocery store. I’ll admit I do that at least once a month when I know I’m going to be busy. However, if I can plan correctly I’ll make a whole chicken in my dutch oven on the weekend. This will ensure that I have a delicious dinner with my family, and then I will meal prep and use the leftovers for lunches for the week.

I love to pair roasted chicken with my Air Fryer Baked Potatoes, Israeli Couscous, or even baked risotto. If you’ve never cooked a whole chicken before it’s time to conquer your fears.

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Why This Recipe Works

Minimal Prep – This recipe takes about 15 minutes to put together and then bakes for 90 minutes in the oven. You can even prep the vegetables ahead of time if you are trying to put this together in a hurry.

Maximum Flavor – The seasoning blend paired with the butter make for a delicious combination on both the chicken and the vegetables.

Easy – This is a super easy dinner. If you are new to cooking and want to learn how to roast a whole chicken this is the recipe for you.

Complete Dinner – Technically, you don’t need any sides dishes for this meal if you don’t want extra work. Vegetables are cooked alongside with the chicken. However, you can easily beef up the meal with bread, strawberry spinach salad, and my favorite sour cream and chive mashed potatoes if you have the time and energy.

Ingredients

Whole Chicken – I like to buy a 2 pack from Costco or Sam’s Club. I find it’s a bit cheaper.
Spices – I use a mix of my house seasoning and paprika. The paprika is what is going to really give chicken skin that bronze color.
Dairy – A stick of butter is what you’ll need for the top of the chicken skin. The butter and juices melt down into the pot seasoning the vegetables.
Vegetables – I use carrots, parsnips, and onions for the bottom of the roast pan along with garlic cloves. I also like to add a few garlic cloves, halved lemon, and onion for the cavity of the chicken to give it additional flavor. After it’s done cooking you can always remove the lemon and squeeze the juices on top of the chicken.

Directions

Whole chicken with lemon and onion in the cavity sitting on a white plate.

Heat the oven to 375 degrees Fahrenheit and arrange the rack in the middle of the oven.

Rinse chicken and pat dry. Stuff the cavity of the chicken with a few garlic cloves, 1 onion, and a lemon halved.

onions, carrots, and parsnips in a white and yellow oval pot.

Arrange remaining garlic, onions, carrots, and parsnips on the bottom of a 5-6 quart oven-safe baking dish to create a bed.

left: black basting brush - brushing butter onto a raw whole chicken. right: seasoning on a whole chicken.

Place chicken on top, brush the chicken with half the softened butter.

In a bowl mix together the house seasoning and paprika. Then sprinkle the seasoning on top of the chicken. Massaging onto the skin of the chicken so the seasoning is coated all over the chicken.

Add broth to baking dish, and cover tightly with foil. Roast until chicken reaches 135 to 140 degrees F on an instant-read thermometer, about 1 hour.

Black silicon brush basting butter on a whole chicken in a white pot.

Remove foil, brush chicken with pan juices, and increase oven temperature to 450 degrees F. Roast, basting occasionally with remaining butter (melted), until temperature of chicken on inner thigh is 165 degrees Fahrenheit, skin is golden brown, and juices run clear, about 30 to 40 additional minutes more.

Wood cutting board with whole chicken cut into pieces.

Let the whole chicken rest 10 minutes before carving. Carve chicken and serve each portion with 1 head of garlic and pan sauce.

How to make chicken gravy

To make gravy from the juices, remove everything out of the Dutch oven. Mix 1 tablespoon cornstarch with 1 tablespoon water. Bring the juices to a simmer over medium heat, begin to whisk in the cornstarch slurry until gravy is at desired consistency (about 5-7 minutes). Taste and adjust seasoning, as desired.

Recipe FAQs

White plate filled with a quarter roasted chicken with carrots and parsnips with a yellow baking dish in the background.

Do you roast a chicken covered or uncovered?

If you have a larger chicken, like this recipe calls for you want to cover it for the first 30-60 minutes to get the cooking process moving along. After that, you need to remove the cover so that you can begin to crisp up the skin. Don’t forget to baste the chicken with additional butter, to help brown and flavor the skin.

How do you keep a roasted chicken from drying out?

When roasting a whole chicken in the oven, you need to baste the chicken with butter (or olive oil) often to ensure it will not dry out. This also helps the skin get that nice, crispy brown color and gives moisture inside the bird, so the meat stays tender and juicy.

How long does an average whole chicken take to cook?

The rule of thumb to go by is that it will take about 25 minutes per pound to cook a whole chicken in the oven. I almost always have a 5 pound chicken so on average it takes about 125 minutes which is a little over 2 hours.

How do you know when a whole roasted chicken is done?

An instant read meat thermometer will help you determining when you know a whole roasted chicken is done. The thermometer should be inserted in the thickest part of the whole chicken which will be the breast area. I always check multiple areas before determining the chicken is done. You will want all areas of the bird to read at least 165 degrees Fahrenheit. Anything under 200 degrees Fahrenheit will yield you a juicy piece of chicken. Anything over, and you may have dried out the chicken.

Expert Tips and Tricks

whole roasted chicken on top of vegetables in a white oval baking dish.

I have been slow roasting a whole chicken in my cast iron dutch oven for two decades now. Here are some of my favorite tips and tricks I have found helpful when making this recipe.

Seasoning – Don’t feel that you have to stick to the seasoning blend I used on this recipe. You can use whatever blend you would like, just remember the vegetables will take on the blend too. So you could have a completely different taste then what this recipe was intended to be like.
Smaller Portion – Cooking for say, just two and don’t want a lot of leftovers? You can roast a half chicken by splitting the whole chicken in half (make sure to remove the backbone). Cooking time will be almost half of what a whole chicken takes to cook.
Vegetables – I have found that any root vegetable works best for the slow roasting in the oven. You can always add potatoes to this blend as well as Brussels sprouts make for a great addition.
Meal Prep – Looking to meal prep either lunches or dinner for the week? This is the perfect recipe to do so. Roast the chicken and vegetables, let cool, then cut meat, divide and package.

Side Dishes for Chicken

White plate filled with roasted chicken leg and vegetables on a blue and white checkered cloth.

If you are looking to serve additional side dishes with the whole chicken I’m here to share with you a few of my favorites.

If you make this dutch oven whole 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!

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Slow Cooker Black Eyed Peas

Published on: December 28, 2022 Updated on: December 28, 2022 by Katie 3 Comments

Slow Cooker Black Eyed Peas are a southern staple side dish and are made in about 5 hours time. These flavorful peas will have even your non-southern guest coming back for more.

white oval bowl filled with black eyed peas with fresh herbs.

Do you make Black Eyed Peas on New Years Day? If so, this recipe for my Slow Cooker Black Eyed Peas is a must to make!

If you’re from the south you might be familiar with this New Years day Southern tradition. You’ll find most homes in the South dining on a dinner that consist of ham (or pork roast or even pork chops), black eye peas, collard greens, and cornbread. Each dish is symbolic in hopes to bring you good luck and fortune for the new year. I grew up in the north and never knew about this tradition until I moved to the south some 20+ years ago. You would never know that my husband and I grew up in the north with all the Southern food we love to dine on from hot pimento cheese dip to fried green tomatoes and cheesy shrimp and grits!

I’m here to share with you just how easy it is to make black eyed peas at home and even better with the help of the slow cooker!

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Ingredients

Black Eyed Peas – Whole dried black eyed peas are needed for this recipe. Not canned black eyed peas. You would have mush if you use the canned variety.

Pork – I like to use bacon, but you can also use a ham hock. Any form of pork will do for this recipe. You really are just looking for the flavor of the pork. If you prefer to have chunks of pork in the beans you can always add it in.

Seasonings – I use a wide-variety of seasonings to bump up the flavor. Black eyed peas are generally very bland. You will want to gather chicken bouillon, garlic cloves, onion, salt, black pepper, fresh parsley, and Louisiana-Style Hot Sauce

Water – I prefer to use water, so I can limit the sodium amount. Some people like to use chicken broth. If you decide to go this route, omit the chicken bouillon and salt. Wait until the end of cooking and then season the cooked peas.

Soak Black Eyed Peas

Orange speckled bowl filled with water and fresh black eyed peas beans.

First, pre-soak black eyed peas. This is really key. Pre-soak the beans either over night or at least an hour prior to cooking in the slow cooker (see tips and tricks section about soaking black eyed peas below).

Orange speckled bow filled with water and black eyed peas.

This is how they will look after they have soaked over night.

How to Make Black Eyed Peas in the Crock Pot

Female hand holding skin of black eyed peas.

Place the rinsed and drained pre-soaked black eye peas in the slow cooker. Make sure you remove any of the skins from the peas that you might find present after soaking. They will look like the photo above.

left side; bacon on top of black eyed peas. right side: seasonings and onions on top of black eyed peas.

Layer bacon throughout the peas, followed by chicken bouillon cubes, garlic cloves, and minced onions. Sprinkle the salt, black pepper, and hot sauce.

left side; water being poured in a black slow cooker. right side: wooden spoon mixing liquid and bacon.

Pour 5 cups of water over the black eye peas. Give the slow cooker one good mix.

Set the slow cooker on high for 4 hours (or low for 8 hours).

Black oval slow cooker with cooked onions, garlic, and beans.

This is how the black eyed peas will look after they are done cooking. They don’t look pretty which is why you will add in fresh herbs.

black oval dish with chopped parsley on top of cooked black eyed peas.

Once the black eye peas are done cooking, mix in the fresh parsley, discard bacon if you choose to, and serve immediately.

FAQs

White oval bowl filled with cooked black eyed peas wrapped around green cloth, parsley, and slow cooker in background.

Here are a few of the frequently asked questions when making black eyed peas.

Is it easy to cook black eyed peas in the slow cooker?

I love when I can simplify a recipe and use my slow cooker. I let it do all the cooking for me. I’ve made this recipe countless times. I prefer to cook the black eyed peas in the slow cooker instead of the stove top!

When I would cook them on the stove top I found that I couldn’t leave my house to run errands (of course minimal errand running is normally done on New Years day). I also had the issue that the water would dry up or I would have beans burnt on the bottom of the pot.

One day I got the hair brain idea to try cooking my black eye peas in the slow cooker. And boy did it work… it worked like a gem and now I won’t cook them any other way! This is now the only way I ever cook black eyed peas!

How long do Black Eyed Peas last in the fridge?

You might be wondering How long do Black Eyed Peas last in the fridge? Like any leftovers you should only store them in an air-tight container in the refrigerator for 3-5 days max.

Can you freeze cooked Black Eyed Peas?

You can freeze your leftover cooked black eyed peas. I like to freeze them within 3 days of cooking. I’ll place into freezer bags, laying them flat in the freezer. Make sure you label your bags with the recipe title and date they were made. You can enjoy them up to 6 months after you froze them.

What can you do with leftover Black Eye Peas?

I’m going to warn you now that this recipe makes a lot of black eye peas. Like it can feed an army, so if your hosting a big family dinner this is the perfect recipe for you. And if your notu002du002ddon’t worry. You can freeze the leftovers. I like to make this big post of black eye peas on New Years day and then freeze a few small bags to use throughout the year!

Tips & Tricks

cooked black eyed peas with parsley in an oval dish.

Here are a few of my tips and tricks when making Crock Pot Black Eyed Peas.

Rinse Peas – It is very important that you rinse and pick through the black eye peas prior to cooking with them. Remove any cracked, split, or damaged black eyed pea from the bunch.
Soaking – There are two methods to soaking dried beans.
1. Place the black eyed peas in a large pot of water and let sit overnight before you are ready to cook.
2. Boil the black eyed peas for 10 minutes on the stove top with 2-3 more cups water then it requires to fill. After the 10 minutes are up let the peas sit in the pot for 1 hour before transferring to the slow cooker.
Storage – Store cooled leftovers in a freezer gallon bag, freeze and defrost and eat for a later date. Don’t forget to write the date on the bag (consume within 3 months of freezing.

Black Eyed Peas Recipes

Cooked black eyed peas with fresh herbs resting in a white oval bowl.

Here are a few other ways you can use up leftover black eye peas.

If you are looking for an easy no-fail recipe. I hope you’ll give this recipe for slow cooker black eye peas a try!

If you make this crock pot black eyed peas 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!

Oreo Cheesecake Brownies

Published on: December 14, 2022 Updated on: May 17, 2024 by Katie 2 Comments

My Oreo Cheesecake Brownies will be the talk of your next gathering. These cheesecake brownies easily come together in under an hour thanks to store bought brownie mix paired with a homemade cheesecake filling that is loaded with tons of OREO cookies. A quick chill in the fridge and you will be ready to serve and enjoy with those you love.

Sliced cheesecake bars with OREO's on top.

If you love Oreo’s you will love this recipe for Oreo Cheesecake Brownies. Even if you don’t love Oreo’s I feel confident you will love this delicious mix of a thick rich brownie bottom with a creamy cheesecake filling on top. Trust me, I am not a huge fan of Oreo’s and yet I love these dessert bars. This recipe has a perfect balance between cookie, brownie, and cheesecake.

If you are craving more intense Oreo flavors you should try my OREO Ice Cream or my Oreo Truffles. Both have delicious flavors that are equally delicious to these OREO Brownies!

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Why this Recipe Works

Semi-Homemade – I love how you can transform a box of brownie mix by adding in a homemade New York Style Cheesecake filling showcases the best of both worlds—convenience and gourmet flair. This approach saves time while still delivering a bakery-quality dessert that’s bound to impress anyone who tastes it.

Make Ahead – These brownies are ideal for busy schedules because they require chilling time to set, making them the perfect make-ahead treat. Preparing them the day before an event allows the flavors to meld together beautifully, and ensures you have a delicious dessert ready to serve with minimal last-minute effort.

Versatile Serving Options: This dessert is incredibly versatile when it comes to serving. You can enjoy them chilled for a refreshing treat, at room temperature for a softer texture, or even slightly warmed for a gooey, decadent experience. Pair them with a scoop of ice cream, a dollop of whipped cream, or a drizzle of chocolate sauce to elevate the dessert even further. This flexibility makes them a perfect choice for any occasion, whether you’re hosting a formal dinner or enjoying a cozy night in.

Ingredients for OREO Brownies

Brownie Mix – I like to use a brownie mix which helps move the prep time along. Make sure you read the box to see what additional ingredients you will need. Most brownie mixes need vegetable oil, water, and an egg.
Cream Cheese – 2 blocks of cream cheese is what you will need for the base of the cheesecake filling.
Sugar – I like to use granulated sugar for the cream cheese filling.
Vanilla Extract – A little goes a long way and adds a nice flavor to the filling.
Egg – One egg is all you need to bind the cream cheese and sugar together.
Oreos – I like to use about 16 OREO’s for this recipe. That is about a half pack of the cream filled cookies. I use a dozen that are nestled in between the actual brownie and cheesecake filling. These cookies are left whole. The rest are broken into pieces and sprinkle on top.

Directions

left side: metal bowl with brownie mix, oil, water, and egg. Right side: whisk in silky smooth brownie batter.

Preheat the oven to 350 degrees Fahrenheit.

Line a 9 x 9 metal square baking dish with parchment paper. Then spray with non-stick cooking spray.

Mix together the brownie mix according to the packaging. Then pour the browning batter into the parchment lined baking pan.

left side: paddle attachement mixing egg, vanilla, cream cheese, and sugar. Right side: flat paddle attachement with smoothed cream cheese.

In a separate bowl, using a KitchenAid Stand mixer fitted with a paddle attachment, mix together the cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Set to the side.

4 process shots layering brownie batter, OREO's, cheesecake, and chopped OREO's.

PRO TIP: Use metal binder clips to hold the parchment paper back while you are filling the baking dish.

Place 12 whole OREO cookies on top of the brownie mix. Then pour the cheesecake filling on top.

Then crush 6 OREO cookies and sprinkle on top of the cheesecake filling.

Bake for 45 minutes or until cheesecake and brownies are set and edges are slightly golden.

Square baking pan with baked Oreo's on cheesecake.

Cool on a wire rack until at room temperature and then refrigerate for at least 1-2 hour before serving.

Recipe FAQs

Three slices of brownie topped cheesecake bars with OREOs on a blue napkin.

What do cheesecake brownies taste like?

The base of the bars taste like a rich fudge brownie and on top is creamy cheesecake filling. If you love brownies and cheesecake you will love these cheesecake brownies.

How do you soften cream cheese?

I like to place an 12 ounce block of cheesecake on the counter an hour prior to making this recipe. If you are not able to wait that long then you can unwrap the cream cheese on a microwave-safe plate and microwave it on high for 15 seconds OR if you have a soften mode on your microwave use that.

Can you use different types of cookies with cheesecake brownies?

Yes, if you want to switch things up you could use chocolate chip cookies in place of the OREO’s or really any other cookie you might like.

Does brownie cheesecake need to be refrigerated?

Yes, the cheesecake brownies need to be stored in the refrigerator. Make sure you store in an air-tight container in the refrigerator for 4-5 days (if they will make it that long because they are irresistible).

Expert Tips and Tricks

12 slices of cheesecake bars with Oreos crushed topped.

Here are a few of my favorite tips and tricks I’ve found helpful to make my Oreo cream cheese brownies recipes.

Chocolate Chips – If you want extra sweet you can add in ½ cup of chocolate chips to the brownie batter.
Homemade Brownies – If you prefer to make homemade brownies you can make your favorite recipe.
Over Mixing – Make sure you do not over mix the cheesecake batter or else you will have cracks in the cheesecake.
Doubling – Looking to serve more people? You can double this recipe and use a 9 x 14 baking pan.
OREO’s – You can use any type of OREO’s for this recipe. Think of the fun colored holiday OREO’s or even the golden OREO’s for this recipe.

Easy Desserts to Make

Three slices of brownies topped with cheesecakes and oreos on a bright blue napkin.

Looking for more easy desserts to make? Believe it or not my Chocolate Cake with Cream Cheese Frosting is easy to make it. But if you are looking for something else here are a few more of my favorites.

If you make this Oreo Cheesecake Brownies 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!

Chocolate Chip Marshmallow Cookies

Published on: December 10, 2022 Updated on: December 10, 2022 by Katie 10 Comments

Chocolate Chip Marshmallow Cookies are just that, cookies loaded with both chocolate chips and ooey gooey marshmallows. This easy cookie recipe comes together in under a half hour and will remind you of eating rocky road or a s’more without the graham cracker.

White platter filled with 8 marshmallow chocolate chip cookies.

I’ve been making these Chocolate Chip Marshmallow Cookies for over a decade now. Don’t get me wrong. We love the traditional chocolate chip cookie, but marshmallows take them to a whole other level. If you are familiar with this website, you know I have a thing for marshmallows. My toasted marshmallow ice cream is one of my favorites. That ice cream paired with these cookies is unreal.

To me, these cookies remind me of s’mores with out the graham cracker. The combo of chocolate and marshmallow tricks my brain to thinking I’m eating one! If you don’t consider yourself a baker, I feel confident you can make these cookies. Just read the step-by-step process, gather your ingredients, re-read the recipe again and then give them a try. Also, make sure you take the time to refrigerate the dough prior to baking. It helps with the spreading. Regardless, these cookies are messy, but oh-so delicious.

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Why this Recipe Works

If you love classic chocolate chip cookies and marshmallows you’ll love this combo.

Basic every-day pantry and refrigerator ingredients are used for this cookie recipe.

You can make the dough ahead of time and bake a day or two later. Just make sure you shape the dough into balls prior to refrigerating!

Ingredients

All Purpose Flour– All-purpose flour is exactly what you will need for this recipe. I have not tested this recipe using self rising flour, whole wheat flour, or gluten free flour. I recommend to stay away from them and use the all purpose.
Brown Sugar – You can use light or dark brown sugar for this recipe. Make sure you pack the measuring cup tightly for an accurate measure.
Granulated Sugar – Granulated sugar is also known as white sugar. This will give a little crispy edge to the cookie while it bakes.
Butter – You will want to use unsalted butter that has been softened for this recipe.
Eggs – I like to use 2 eggs in this recipe. This helps give it that soft ooey-gooey middle. When I take the butter out I also take the eggs out to bring them to room temperature.
Vanilla – Use the highest quality vanilla extract you can find on the market. I purchase my vanilla extract at Costco since I bake a lot. Spend the extra money on the real stuff verse the artificial.
Baking Soda – Will help with the texture. Make sure you don’t skip this key ingredient.
Salt – The salt will cut the flour taste and gives it the perfect balance.
Chocolate Chips – I use semi-sweet chocolate chips, but you can also use milk chocolate or even dark chocolate.
Marshmallows – I prefer to use the mini marshmallows for this recipe. However, some like to use one giant marshmallow that they place on top. This will result in a very white ooey-gooey marshmallow topping.

Directions

First, preheat the oven to 350 degrees Fahrenheit.

left: cookie dough batter in a KitchenAid stand mixer. Right: Flour added to the cookie dough batter.

Using a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add both brown sugar and white granulated sugar to the bowl. Beat until well combined, about 2 minutes until smooth and creamy). Scrape down the sides of the bowl.

Add the vanilla extract then the eggs one at a time, continue to scrape the bowl as necessary. Next, add the dry ingredients and mix on low speed to combine.

left: yellow kitchenaid mixer mixing chocolate chip cookie dough. Right: marshmallows added to the bowl.

Add the dry ingredients and mix on low speed to combine. Then, mix in the chocolate chips and mini marshmallows. Mix just enough until incorporated.

Hand pushing marshmallows onto raw cookie dough balls on a golden baking sheet.

Remove the bowl from the mixer and fold the dough with a spatula to be sure that the ingredients are evenly mixed. Using a medium cookie scoop begin to scoop cookie dough on to a parchment lined baking sheet, keeping the cookie dough at least 2 inches a part. Place additional chocolate chips and mini marshmallows on top of the scooped dough balls.

Gold baking sheet with scooped raw cookie doubgh on an orange silpat.

Place baking sheets in the refrigerator for at least 30 minutes.

Remove baking sheets from the refrigerator and bake for 10 minutes.

Baking sheet filled with 12 baked cookies on a marble countertop.

Let cool slightly on the cookie sheet until firm and cool. Enjoy immediately or place in a container.

Recipe FAQs

Female hand with pink nails holding a chocolate chip cookie with marshmallows.

Do you need to refrigerate cookie dough before baking?

Yes, for these Chocolate Chip Marshmallow Cookies do best when refrigerated for at least 30 minutes. This will help prevent them from spreading.

Does adding more baking powder make cookies fluffier?

Yes, if you add ½ teaspoon of baking powder to your cookies you will see they are a bit fluffier.

What makes cookies crispy vs chewy?

The type of sugar you use will depend on the crispy verse chewy texture. White granulated sugar will give you a crispier cookie; whereas, brown sugar gives a chewier texture. This recipe has the perfect mix of crispy and chewy.

Recipe Tips & Tricks

Four stacked chocolate chip marshmallow cookies on a marble counter with mini marshmallows all around.

Here are a few of my favorite tips and tricks when making marshmallow cookies.

Oven Racks – I like to bake my cookies in the middle of the oven. If you need to use all the racks in your oven, you can swap the top and bottom cookie sheets so that way the bottoms and tops don’t get burnt.
Baking Sheet Liners – I used my Silpat mat and parchment paper (no need to grease the pans either).
Cookie Storage – Seal any leftover cookies in airtight containers for up to 5 days. Make sure you store the contain in a cool dry place.
Rocky Road Cookies – Feel free to lightly toast a quarter cup of slivered almonds in a pan. Add the toasted almonds into the mix when you add in the chocolate chips and marshmallows. This will give you rocky road cookies.

7 baked chocolate chip cookies with marshmallowss on a tan and orange silpat mat.

Looking to make more delicious homemade cookies? Checkout a few more of my favorite homemade cookie recipes.

If you make this chocolate chip marshmallow 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!

Easy Turkey Pot Pie

Published on: December 5, 2022 Updated on: June 5, 2025 by Katie 2 Comments

Turkey Pot Pie is the perfect way to use up leftover turkey, gravy, and vegetables cooked down and sandwiched between store bought pie crust. It’s then baked to golden brown which makes for an easy and comforting leftover dinner.

We love a good pot pie in my home. It’s a no brainer to me that whenever we have leftover turkey, I’m making Turkey Pot Pie! If you have lots of leftover turkey you are in luck. I have tons of easy recipes on ways to use up that leftover turkey and transform it into a completely different meal! Like my cranberry turkey salad, turkey flatbreads, and even my chipotle turkey black bean soup.

I make chicken pot pie at least once a month in my home. It’s one of those comfort foods that I crave. I also love to make chicken pot pie pasta and chicken pot pie in mini puff pastries. Give me all the pot pie variations.

Looking to bring a meal to someone who might have just had a surgery? A pot pie is great to make. It’s comfort food to the tenth degree!

Every year, after the holidays I typically always make my family a turkey pot pie out of our leftover turkey and gravy. Years ago, when I first started doing this everyone hemmed and hawed. Some wanted pizza, others just wanted to go out for dinner. I insisted on cooking dinner. We had tons of leftovers and I didn’t want it all to go to waste! After a few bites I no longer heard the complaining and people were getting up for seconds and thirds! I paired it with a salad and it worked perfectly for a day-after Thanksgiving dinner for a party of 10 (I made two turkey pot pies).

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Why this Recipe Works

All fresh ingredients make up this turkey pot pie. No canned soups for this pot pie!

Store bought pie crust helps make this recipe move much quicker.

Great way to use up the leftover turkey and gravy. Heck, if you have some roasted carrots leftover you can even chop them up and use them in the pot pie.

Ingredients

Leftover Turkey – A few cups of leftover cooked chopped turkey will work for this recipe.
Vegetables – I like to use a mix of onions, celery, carrots, parsnips, mushrooms, and peas.
Pie Crust – I use two refrigerated pie crust. I typically buy these in bulk during the holidays so I can make my apple pie and then use some pie crust to make a turkey pot pie with the leftovers.
Seasonings – Poultry seasoning, salt and pepper.
Egg – 1 egg is all you will need to brush on top of the pie crust so that it has a nice glossy finish once it’s done.

Directions

First, preheat oven to 400 degrees Fahrenheit.

Black skillet filled with carrots, onions, celery, and parsnips chopped.

In a large skillet melt two tablespoons of butter on high heat. Add in the carrots, parsnips, celery, and onion. Mix well and add in the turkey broth. Cook on medium-high heat with lid on for 10 minutes, Stirring occasionally.

Glass pie plate with pie crust on top with fork tines pricked all over.

While the veggies cook, roll out one of the pie crust (make sure you let your pie crust sit at room temperature for at least 15 minutes). Place in a pie dish and crimp edges. Poke the bottom of the pie crust with the tines of a fork (a few times). Prebake crust for 10 minutes.

Hand pouring in milk to a skillet full of vegetables, photo on the right of everythign mixed together.

Once the veggies are cooked add in the diced mushrooms, green peas, parsley, poultry seasoning, black pepper and salt. Mix well and add in the leftover turkey gravy.

In a small bowl, combine the milk and cornstarch until well blended. Pour the mix into the pot and mix until well incorporated. Cook on medium heat for 5 minutes until the mixture thickens. *If it’s still not thick cook a few more minutes. Add in the turkey and mix well. Remove from heat and set to the side.

Left: pre baked pie crust in glass baking dish. Right: vegetable and turkey filling in pie crust.

Remove crust from oven, pour the turkey pot pie filling into the pre-baked crust.

pie crust on top of pie plate, top right: hand crimping pie crust; bottom right: crimped pie crust.

Roll out the second pie crust. Place on top of the pot pie. Carefully crimp edges to secure pie crust.

Glass bowl filled with egg wash and a silicone brush. Top right: silicone brush brushing on egg wash on top of pie crust. Bottom right: slits cut in raw pie dough on pie plate.

Brush the top of the pie crust with a beaten egg. Cut a few slits in the top of the pie crust.

PRO TIP: I love using this OXO silicone brush. I prefer a silicone brush as it ensures no stray bristles end up in the pot pie.

Golden baked pie in a glass dish resting on a wood cutting board with thyme leaves on top.

Bake for 30 minutes until pot pie is golden brown. Slice and serve immediately upon being cooked and place on a bed of spinach if you’d like!

Recipe FAQs

Turkey pot pie in a glass plate with a slice taken out on a white dish.

What is the sauce made of in chicken or turkey pot pie?

The sauce made for chicken or turkey pot pie is a cream based sauce that consist of heavy cream and a corn starch slurry to help thicken the sauce.

How do you thicken pot pie filling?

To thicken the pot pie filling you can make a cornstarch slurry consisting of broth and cornstarch. Once it’s combined then you can stir it into the filling. It will instantly begin to thicken up.

How do you keep the bottom crust of a pot pie from getting soggy?

The number way to prevent the bottom of the crust of a pot pie from getting soggy is to “blind” bake the bottom layer pie crust first. You will pre-bake this pie crust for 10-15 minutes before you place the filling inside. This will help ensure the bottom crust will not be soggy.

Tips & Tricks

Glass pie plate with a turkey pot pie resting on a wood cutting board.

Here are a few of my favorite tips and tricks when making Turkey and Vegetable Pot Pie.

Milk – You can use whole, 2%, or even skim milk for this recipe. You could also use half and half or thinned out heavy cream.
Protein – If you don’t want to use turkey you can use cooked rotisserie chicken.
Vegetables – If you don’t like parsnips you can remove them. You could also add white potatoes, sweet potatoes, green beans, and/or corn kernels.
Crust – Instead of pie crust you can use raw biscuits on top or even puff pastry.

Leftover Turkey Recipes

If you are looking for more leftover turkey recipes I hope you will give some of my favorites a try.

If your entertaining for a large crowd for Thanksgiving or another Holiday and maybe just want to switch up the mundane leftover rotation I highly suggest you give my recipe for Turkey Pot Pie a try!

If you make this turkey pot pie 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 Turkey Breast

Published on: November 21, 2022 Updated on: January 19, 2023 by Katie Leave a Comment

Want to enjoy turkey year round? My easy Air Fryer Turkey Breast recipe is done in under an hour from start to finish. This is ideal if you are feeding 2-4 people and don’t want to cook a larger turkey.

Black air fryer basket filled with a cooked half turkey breast.

If you have been following me for a while, you know I’ve found a new favorite countertop kitchen appliance, and that appliance is an Air Fryer. I have had so much fun learning, experiment, and cooking with my Air Fryer. Whether it’s the holidays and I’m cooking for just my family of 4 or maybe it’s during the year and we are craving turkey. I love my Air Fryer Turkey Breast recipe. It comes together in under an hour and is full of flavor.

The only downfall is that I can’t cook my Air Fryer Acorn Squash, Air Fryer Baked Potatoes, or even my Air Fryer Green Beans during the same time. That is, unless you have a second air fryer!

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Why this Recipe Works

This half turkey breast recipe is great for just 2-4 people.

A few seasonings and butter is all you need for a flavorful turkey breast.

You can make a full turkey dinner in under an hours time!

Ingredients

Turkey Breast – A whole smaller turkey breast can be placed inside the Air Fryer. Make sure you buy a turkey breast that will fit inside your model of air fryer.
Spices – I like to use a rub of salt, garlic powder, black pepper that is known as House Seasoning mixed with paprika.
Oil – Because I’m Air Frying I like to use avocado oil spray to ensure the turkey stays moist and browns nicely.

Directions

Glass bowl filled with butter and seasonings on a marble countertop.

First, preheat the Air Fryer to 375 degrees Fahrenheit.

In a small bowl place the softened butter and combine with the seasonings. Mix together until well blended.

Raw turkey breast on a white plate with butter and seasonings smeared on top.

Begin to massage the butter mixture over the top of the turkey breast and underneath the skin.

Black air fryer basket with a turkey that is half cooked in basket.

Place the turkey breast, skin side up and cook for 40 minutes flipping halfway through. This is what it will look like at the half way point before flipping.

Remove from the Air Fryer and let rest for at least 10 minutes before slicing.

Quick Turkey Brine

Black pot on a marble countertop filled with seasonings and a turkey breast.

In case you forgot to brine the turkey breast, no worries. I’ve followed my basic turkey brine recipe and just let it soak for 1-2 hours before cooking. This still provided me with a tender and juicy turkey breast.

Recommended Air Fryer

Many people ask me, what air fryer they should buy? This really depends on what you are planning to cook and for how many people. I always suggest at least a 6 quart but a larger capacity will give you so many more options. The 6 quart works for my family, but I would gladly upgrade to a 10 quart in a blink of an eye if the price was right.

I say this because when I’m heating up say chicken strips and fries on the weekends, I could cook more at once!

Recipe FAQs

Can you put a frozen turkey breast in an air fryer?

No, unfortunately, you cannot put an frozen turkey breast in an air fryer. It will not cook properly and result in a burnt turkey breast.

Can you cook a Butterball turkey breast in an air fryer?

Yes, you can cook a half turkey breast in an air fryer and depending on what size Air Fryer you have you may be able to cook a full turkey breast. Both will be cooked at 375 degrees Fahrenheit. The half turkey breast will take about 40 minutes where a full turkey breast will take 60-70 minutes or until the internal temperature reaches 165 degrees Fahrenheit.

Can I use different seasonings on a turkey breast?

Yes, you can absolutely use different seasonings on a turkey breast. I love my traditional house seasoning paired with paprika but you can use just salt, pepper, and garlic powder. Another popular option is poultry seasoning or any other flavor blend you might like.

Tips & Tricks

Cooked half turkey breast in an Air Fryer basket.

Here are my favorite tips and tricks whenever I make a turkey breast in the Air Fryer.

Half Turkey Breast – Depending on the size of your Air Fryer will depend on what size turkey breast you can fit in it. I have a 6 quart Air Fryer, so a 3 pound half turkey breast fits in it perfectly.
Brineing – I always brine my turkey breast before cooking. This will ensure a nice juice and flavorful turkey.

New to Air Frying?

Visit the Guide

Sides that Go with Turkey

If you make this Air Fryer Turkey Breast 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!

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Cooked seasoned turkey breast in a black air fryer basket.

Air Fryer Turkey Breast

Want to enjoy turkey year round? My easy Air Fryer Turkey Breast recipe is done in under an hour from start to finish. This is ideal if you are feeding 2-4 people and don't want to cook a larger turkey.

5 from 1 vote

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Course: Main Course

Cuisine: American

Diet: Gluten Free, Low Lactose

Prep Time: 5

Cook Time: 40

Resting Time:: 10

Total Time: 55

Servings:

Calories: 549kcal

Author: Katie

Equipment

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1 Air Fryer

Ingredients

Instructions

Preheat the Air Fryer to 375 degrees Fahrenheit.
In a small bowl place the softened butter and combine with the seasonings. Mix together until well blended. Begin to massage the butter mixture over the top of the turkey breast and underneath the skin.
½ teaspoon Salt, ½ teaspoon garlic powder, ⅛ teaspoon black pepper, ½ teaspoon paprika, ½ cup Unsalted Butter, 3 pound Half Turkey Breast
Place the turkey breast, skin side up and cook for 40 minutes flipping halfway through.
Remove from the Air Fryer and let rest for at least 10 minutes before slicing.

Notes

Half Turkey Breast – Depending on the size of your Air Fryer will depend on what size turkey breast you can fit in it. I have a 6 quart Air Fryer, so a 3 pound half turkey breast fits in it perfectly.
Brineing – I always brine my turkey breast before cooking. This will ensure a nice juice and flavorful turkey.

Nutrition

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