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62 Hatch Chile Recipes (Spicy, Savory & So Addictive!)

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Hatch chile season is here, and we're celebrating with 50+ fabulous Hatch chile recipes that bring bold, smoky flavor to everything from dips and soups to burgers and brunch! Hatch chiles come straight from Hatch, New Mexico - and while they're available only for a short time each summer, they freeze beautifully so you can enjoy them year-round.

hatch chile recipes pin for pinterest

The Full List of Hatch Chile Recipes

Whether you're using fresh hatch chiles or frozen, these recipes offer something for everyone.

Breakfast & Brunch

Yes, you can have Hatch chiles for breakfast — and once you do, you might never go back! These brunch-worthy recipes prove that Hatch chiles belong at the breakfast table.

Soups & Stews

Hatch chiles are right at home in your favorite soups and stews. Make a classic green chile stew, a smoky tortilla soup, or a hearty posole for your next delicious dinner!

Dips & Sauces

From creamy queso and bold salsas to rich enchilada sauces, Hatch chiles bring smoky heat to every bite. These recipes are perfect for parties and game days!

Tacos, Burritos, and Enchiladas

Smoky and spicy, Hatch chiles take your favorite meals to the next level. Try cheesy enchiladas, loading a burrito, or topping tacos with roasted chile salsa, these hatch chile recipes are anything but ordinary.

Mains: Meats & Seafood

Your main course will be the star of the evening with these hearty, flavor-packed hatch chile recipes. From juicy burgers and smoky pork to seafood dishes with a spicy twist!

Vegetarian & Sides

You don’t need meat to enjoy the bold flavor of Hatch chiles! These vegetarian recipes and flavorful side dishes let the chiles shine - from corn fritters and casseroles to veggie-packed skillets and cheesy bakes. Perfect for meatless meals, potlucks, or adding a spicy twist to any spread.

Breads

These hatch chile recipes are perfect for soaking up sauce, pairing with chili, or stealing the show all on their own.

Cocktails & Snacks

Who says Hatch chiles are just for dinner? These spicy margaritas and sweet-and-smoky bites are perfect for happy hour!

What Makes Hatch Chiles So Special?

Hatch chile peppers only come from Hatch, New Mexico which is located along the Rio Grande. Hatch Chiles aren't a type of chile but rather refers to the Hatch Valley region where they are grown. They're a general term for New Mexican peppers grown in the Hatch Valley.

Thanks to the area's unique climate, soil, and altitude, these chiles develop a one-of-a-kind flavor that's earthy, slightly smoky, and can range from mild to moderately spicy - perfect for any number of hatch chile recipes.

I don't just claim to love these fantastic chiles - I've been to Hatch, NM and have visited the fields where they're grown (see the image below, a field owned by Young Guns). To this day, it remains my absolute favorite assignment as a travel writer, so much so that it's on my short list of places I'd like to live!

a field in Hatch, NM where they grow hatch chiles

Green hatch chile peppers are long and somewhat narrow, and average 6 to 8 inches in length. They're only available for a short season in the summer through fall (but are often frozen and can be ordered year-round).

Where I live in the Eastern US, some stores will begin advertising in early August. Our local Wegmans, for example, will carry both fresh and frozen but only for a few weeks before they're gone.

Green hatch chiles are edible when raw but are most commonly used for roasting or grilling. They're also used to blend into hummus, salsa, sauces and marinades and can be chopped and topped over almost anything. You can use them in any recipes calling for green chiles.

There are a few peppers look similar, like Anaheim or poblano, but only peppers grown in the Hatch region can truly be called Hatch chiles. The fresh ones are often roasted in big batches at grocery stores and festivals during peak season.

Thanks to their short season and intense regional pride, Hatch chiles have earned a cult following, and after one bite, it's easy to see why!

Red or Green Hatch Chiles?

In New Mexico, the difference between green and red chiles comes down to one thing: time. As Hatch chiles ripen on the plant, they change from green to red. Both come from the same plant - the green ones are picked early and usually roasted for use in salsas, soups, casseroles, and dips. If left to mature fully, the chiles turn red and are often dried and ground into chile powder or blended into flavorful sauces.

Frequently Asked Questions About Hatch Chiles

What are Hatch chiles, exactly?

Hatch chiles are a variety of New Mexico green chile grown exclusively in the Hatch Valley region of southern New Mexico. They're prized for their earthy, slightly sweet flavor and range of heat levels, from mild to hot, depending on the strain.

Are Hatch chiles the same as Anaheim peppers?

Not quite. While Hatch chiles and Anaheim peppers are related and look similar, Hatch chiles are grown in the unique climate and soil of New Mexico, which gives them a distinct flavor that Anaheim peppers can't fully replicate.

What's the difference between green and red Hatch chiles?

It's all about ripeness! Green Hatch chiles are harvested early, while red Hatch chiles are fully ripened and often dried or used to make chile powder. Both offer a spicy, unique flavor, but red chiles tend to be slightly sweeter and more intense.

When is Hatch chile season?

Hatch chile season typically runs from early August through late September. During this time, fresh chiles are harvested, roasted, and sold throughout the Southwest (and increasingly nationwide).

Can you freeze Hatch chiles?

Yes! Hatch chiles freeze beautifully. Just roast, peel, and deseed them, then freeze them in airtight bags or containers. They can be stored for up to a year and used in sauces, soups, dips, and more.

How do you roast Hatch chiles at home?

You can roast them on a grill, under a broiler, or over an open flame. Once the skins blister and blacken, transfer them to a bowl and cover them so they steam. After 10-15 minutes, peel off the skins, remove the seeds, and enjoy!

Can I eat Hatch chiles raw?

You can - but be ready for a little heat! Raw Hatch chiles have a somewhat grassy flavor and a crunchy texture. They're great diced into salsa or salads, but most people prefer them roasted, which mellows the spice and brings out their signature smoky sweetness.

How spicy are Hatch chiles, really?

It depends on the variety! Some are milder than a jalapeño, while others bring a medium kick. Think of them as the "choose-your-own-adventure" of the chile world - just spicy enough to keep things interesting, but rarely considered truly "hot". Having said that, I did get a batch once (out of many, many batches) that was really, really spicy! So just be cautious and taste them before you add them to your hatch chile recipes.

The Best Almond Flour Chocolate Cake – No Mixer Needed!

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If you're looking for a rich, chocolatey dessert that just so happens to be gluten-free, this Almond Flour Chocolate Cake checks all the boxes. It's soft, moist, and full of deep cocoa flavor, with no mixer required and no complicated steps. Just whisk, stir, and bake!

If you're baking for a special occasion or just want an easy chocolate cake to enjoy with coffee, this one comes together fast and feels a little fancy (especially with a dusting of powdered sugar on top). It's a go-to in my kitchen for holidays, birthdays, or any night that calls for something sweet.

a slice of almond flour chocolate cake, dusted with powdered sugar and garnished with two fresh almonds

Why You'll Love It

  • It has a deep, rich chocolate flavor. This cake delivers big on chocolate without being overly sweet.
  • It's naturally gluten-free. It's made with almond flour, so it's perfect for anyone avoiding wheat or looking for a grain-free dessert.
  • No mixer required. Just two bowls, a whisk, and a spatula. You'll have it in the oven in minutes!
  • It's elegant but easy. The best kind of dessert! It's topped with powdered sugar with optional fresh berries, so it looks beautiful with almost no effort.
  • It's incredibly moist and tender. Thanks to the almond flour and oil, this almond flour chocolate cake stays soft and satisfying without needing dairy or butter.

Ingredients You'll Need

  • Almond flour: Be sure to use finely ground almond flour (not almond meal) and pack it into your measuring cup for the most accurate results. It gives the cake a tender crumb and moist texture.
  • Cocoa powder: Unsweetened cocoa powder adds a deep chocolate flavor. Use natural or Dutch-processed depending on your preference.
  • Granulated sugar: Regular sugar works great, or you can substitute a 1:1 keto-friendly sweetener (such as Swerve) if you'd like a lower-carb version.
  • Baking powder: A small amount gives the cake just enough lift.
  • Salt: Balances the sweetness and enhances the chocolate.
  • Canola oil: Keeps the cake moist and dairy-free. You can also use avocado oil or another neutral-flavored oil.
  • Eggs: Provide structure and help the cake hold together without traditional flour.
  • Vanilla extract: Rounds out the flavor!
  • Dark chocolate: Finely grated chocolate stirred into the batter adds richness and a wonderful texture.
  • Optional toppings: A dusting of powdered sugar make for an easy, elegant presentation. You can also add a few almonds, fresh raspberries, and a sprig of mint.
a closeup of an almond flour chocolate cake, dusted with powdered sugar and garnished with two fresh almonds

How to Make Almond Flour Chocolate Cake

This cake comes together in one bowl and bakes in just about 20 minutes. It's perfect for an easy, upscale, and last-minute dessert!

  1. Preheat and prep your pan. Preheat your oven to 350°F. Butter the bottom and sides of a 9-inch springform pan, then dust it lightly with cocoa powder. Shake out the excess.
  2. Mix the dry ingredients. In a large bowl, whisk together the almond flour, cocoa powder, sugar, baking powder, and salt.
  3. Combine the wet ingredients. In a small bowl, whisk together the eggs, oil, and vanilla extract.
  4. Bring it all together. Pour the wet ingredients into the dry and stir until just combined. Gently fold in the grated chocolate.
  5. Bake. Spread the batter evenly into the prepared pan. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Cool and garnish. Let the cake cool completely in the pan before removing the sides. Dust with powdered sugar and top with fresh raspberries and mint, if using.

That's it! You'll have a rich, elegant chocolate cake that looks impressive and tastes even better.

Almond Flour for Almond Flour Chocolate Cake
All ingredients needed to make almond flour chocolate cake
Adding Wet Ingredients To Dry Ingredients for Almond Flour Chocolate Cake
Mixing the wet and dry ingredients
Almond Flour Chocolate Cake Batter Spread Into A Greased and Cocoa-Coated Springform Pan
The batter mixed and
ready to be baked

Tips & Variations

  • Don't skip the cocoa-dusted pan: Dusting the buttered pan with cocoa powder (instead of flour) helps the cake release easily and keeps the chocolate flavor front and center.
  • Use high-quality cocoa and chocolate: Since chocolate is the star here, using good cocoa powder and real dark chocolate makes a noticeable difference.
  • Use pre-grated chocolate: I like to keep some pre-grated chocolate on hand which makes this recipe even quicker and simpler than it already is!
  • Keep it dairy-free: This cake is already dairy-free when made with oil. Just skip any toppings like whipped cream, or use a dairy-free alternative.
  • Swap the sugar: If you want a lower-carb or keto-friendly version, replace the granulated sugar with a 1:1 erythritol or monk fruit sweetener.
  • Add flavor twists: Try mixing in a bit of cinnamon, espresso powder, or orange zest to deepen or brighten the flavor.
  • Dress it up: Top it with a quick ganache, whipped cream, or even a scoop of vanilla ice cream.
  • Turn it into cupcakes: Divide the batter into a muffin tin (lined or greased) and bake for about 12-15 minutes for easy chocolate almond flour cupcakes.
a closeup of a slice of almond flour chocolate cake, dusted with powdered sugar and garnished with two fresh almonds

How to Serve This Cake

This cake is rich and flavorful on its own, but a few simple toppings can make it extra special:

  • Dust with powdered sugar: A light sprinkle right before serving gives it a classic, elegant finish.
  • Add a small amount of seedless raspberry jam: Give each slice a tiny dollop of jam just before serving.
  • Add fresh berries: Raspberries, strawberries, or blackberries add a pop of color and pair wonderfully with the chocolate.
  • Garnish with fresh mint. A fresh mint sprig is a simple way to dress it up and add a pop of color.
  • Top with fresh whipped cream. Use traditional whipped cream or a dairy-free version.
  • Serve it with ice cream. A scoop of high-quality vanilla, coffee, or raspberry sorbet pairs beautifully with the warm, fudgy texture of this almond flour chocolate cake.
  • Slice it any way you like: You can slice it into standard wedges for dessert plates or cut it into small squares, circles, or slivers for a bite-sized addition to a dessert board. It's versatile enough for just about any occasion.

Storage Tips

This almond flour chocolate cake keeps well, making it a great make-ahead dessert.

  • Room Temperature: Store it tightly covered at room temperature for up to 2 days. Keep it in a cool, dry place away from direct sunlight or heat.
  • Refrigerator: For longer storage, cover and refrigerate it for up to 5 days. Let it come to room temperature before serving for the best texture and flavor.
  • Freezer: This cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe bag or container. You can freeze it for up to 2 months. Thaw it overnight in the fridge or for a few hours at room temp before serving. Tip: If you plan to freeze it, wait to add powdered sugar or berries until just before serving.
an almond flour chocolate cake, dusted with powdered sugar and garnished with two fresh almonds

Frequently Asked Questions

Can I use almond meal instead of almond flour?

It's best to use finely ground almond flour for this recipe. Almond meal is coarser and includes the skins, which can make the cake heavier and grainy.

Is almond flour chocolate cake gluten-free?

Yes, it's naturally gluten-free since it's made with almond flour and contains no wheat or grain-based ingredients.

Is almond flour chocolate cake dairy-free?

Yes, it already uses oil instead of butter, and the cake itself contains no dairy. Just skip toppings like whipped cream or use dairy-free alternatives.

Can I use a sugar substitute?

You can use a 1:1 granulated sugar substitute like erythritol, monk fruit sweetener, or allulose to make it lower in carbs.

Can I make this cake ahead of time?

This cake can be made 1-2 days ahead and stored covered at room temperature or in the fridge. Wait to garnish with powdered sugar and berries until just before serving.

Does this qualify as a flourless chocolate cake?

Technically, no, because almond flour is still considered a type of flour. But it's a great option if you're avoiding traditional flour or following a grain-free diet.

Can I bake this in a regular cake pan?

A springform pan makes it easy to remove and serve, but a well-greased 9-inch round cake pan will also work. Just be sure to dust it with cocoa powder for easier release.

If you're into simple desserts like this almond flour chocolate cake, I've got a few more keto-friendly treats you'll want to check out. These chocolate chip keto cookies are perfect when you're craving something classic (they're REALLY good!), and the low-carb peanut butter cookie bites are dangerously good straight from the fridge or freezer. If you want even more ideas, check out my roundup of the best keto cookie recipes. And for the ultimate list, don't miss this list of the best keto fat bombs!

a closeup of a slice of almond flour chocolate cake, dusted with powdered sugar and garnished with two fresh almonds

Almond Flour Chocolate Cake

Yield: 8 slices
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

An easy and delicious no-mixer-necessary chocolate cake.

Ingredients

  • 1 ½ cups almond flour, packed
  • ⅓ cup cocoa powder
  • 1 cup granulated sugar
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup plus 2 tablespoon canola oil
  • 3 large eggs, beaten
  • 2 teaspoon pure vanilla extract
  • ½ cup finely grated baking chocolate
  • Optional toppings: powdered sugar, a few almonds, fresh raspberries, a fresh mint sprig

Instructions

  1. Preheat the oven to 350F. Butter the bottom and sides of a 9-inch springform pan, then lightly coat it with cocoa, shaking off the excess.
  2. Whisk together the almond flour, cocoa, sugar, baking powder, and salt in a large mixing bowl.
  3. Mix together the oil, eggs, and vanilla, then add that to the dry ingredients. Mix it until it's just starting to come together, then mix in the grated chocolate just until it's thoroughly combined.
  4. Using a spatula, spread the batter into the bottom of a springform pan. Bake for about 20 minutes, or until a toothpick inserted into the center comes out with just a few crumbs.
  5. Allow the cake to cool completely, then remove it from the pan and place it on a serving platter. Add your toppings and serve.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 405Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 70mgSodium: 221mgCarbohydrates: 49gFiber: 5gSugar: 41gProtein: 9g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Desserts
The Best Almond Flour Chocolate Cake – No Mixer Needed!

Instant Pot Beef Stroganoff with Blue Cheese & Chives

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There's nothing quite like the rich, creamy comfort of a classic beef stroganoff, but making it in the Instant Pot means you can have that cozy, slow-cooked flavor in under an hour.

This Instant Pot Beef Stroganoff is loaded with tender bites of beef, mushrooms, and a silky sour cream sauce. I've given it my own twist with a touch of blue cheese and fresh chives, which adds incredible flavor! Whether you stick with my variation or keep it classic, this quick one-pot meal is perfect for busy weeknights, the holidays, or when you just need something warm and comforting on the table fast.

Closeup of Instant Pot Beef Stroganoff with Blue Cheese and Chives on a white Plate

This Instant Pot beef stroganoff recipe was born from my love of blue cheese, especially the way it shines in my green bean casserole. After giving that classic a blue cheese twist, I knew adding it to beef stroganoff would be just as effortless and delicious. I like to serve a veggie side with this dish, and I usually go for smashed brussels sprouts.

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Ingredients

every ingredient used to make Instant Pot Beef Stroganoff, in separate dishes to show mise en place
  • 1 tablespoon extra-virgin olive oil, for browning the beef
  • 1 pound boneless sirloin, cut into bite-sized pieces (or beef stew meat, chuck roast, or even ground beef - see substitutions below)
  • 1 pound mushrooms, sliced (white button or cremini work best)
  • ½ medium onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour, helps thicken the sauce
  • 2 cups reduced-sodium beef broth
  • ½ cup sour cream, gives the sauce its signature creaminess
  • 4 ounces crumbled blue cheese (optional but recommended if you're a blue cheese lover)
  • 2 teaspoons Dijon mustard, adds depth to the sauce
  • 2 tablespoons fresh chives, chopped
  • Coarse salt and freshly ground black pepper, to taste

Cooking Instructions

Step 1: Browning Pieces Of Beef in an for Instant Pot Beef Stroganoff
Step 2: Adding Sliced Mushrooms and Onions to the Instant Pot
Adding Beef Broth for Step 3 - making beef stroganoff in the instant pot
Step 4: Adding Blue Cheese, Sour Cream, and Dijon Mustard to an Instant Pot for Beef Stroganoff
Step 5: Adding chives
Instant Pot Beef Stroganoff Mixed With Egg Noodles Still in the Instant Pot
  1. Prepare the ingredients: Cut the sirloin into bite-sized pieces (or slices if you prefer strips). Slice the mushrooms, chop the onion, and mince the garlic.
  2. Brown the beef: Press Sauté on your Instant Pot. When "Hot" appears, add the olive oil. Once the oil is shimmering, add the beef in a single layer (work in batches to avoid crowding). Brown on all sides, then transfer the beef to a plate and set aside.
  3. Cook the vegetables: Add mushrooms and onions to the pot. Cook, stirring occasionally, until the mushrooms release their liquid and it evaporates-about 5 minutes. Stir in garlic and cook for 1 more minute.
  4. Make the roux: Add butter to the vegetables; once melted, sprinkle in the flour. Stir continuously for 1 minute to cook out the raw flour taste. Press Cancel to stop sautéing.
  5. Deglaze and build the base: Return the beef (and any juices) to the pot. Pour in the beef broth, stirring to scrape up all browned bits from the bottom (important to prevent a burn notice).
  6. Pressure cook: Fresh beef: Lock the lid, set the valve to Sealing, and cook on Manual High Pressure for 15 minutes. Frozen beef: Lock the lid, set the valve to Sealing, and cook on Manual High Pressure for 20 minutes. When cooking time ends, let pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
  7. Finish the sauce: Press Sauté again. Stir in sour cream, blue cheese, and Dijon mustard until the sauce is smooth and the cheese melts. Taste and season with salt and pepper as needed. Mix in half of the fresh chives.
  8. Serve: Spoon over cooked egg noodles, rice, or mashed potatoes, and sprinkle with the remaining fresh chives.

Tips for Success

  • Brown the beef well: Don't rush this step. Searing the meat develops a deep flavor that carries through the entire dish.
  • Scrape the pot thoroughly: After browning and sautéing, make sure to scrape up all the browned bits from the bottom before pressure cooking. This prevents a burn warning and adds flavor to the sauce.
  • Adjust blue cheese to taste: Use a mild blue cheese for a subtle flavor or a stronger variety for a strong blue cheese flavor. I use the blue cheese from Trader Joe's which has the perfect amount of flavor for us.
  • Use room-temperature sour cream: This helps it blend smoothly into the sauce without curdling.
  • Control sauce thickness: If you like a thicker sauce, add a cornstarch slurry at the end (1 tablespoon cornstarch + 2 tablespoons cold water). If it's too thick, add a tiny bit of broth until it's at your perfect thickness.
  • Cook any pasta separately for best texture: While you can cook egg noodles in the Instant Pot, cooking them separately keeps them from becoming too soft.
  • Make it ahead: This dish reheats beautifully, making it perfect for meal prep!

Substitutions

While I love this Instant Pot beef stroganoff recipe exactly as written, you can make a few swaps based on your preferences or what you have on hand:

  • Beef: Sirloin is my top pick, but you can also use beef stew meat, chuck roast (cut into chunks), ribeye, or even round steak. Ground beef works too, just brown it fully, drain excess fat, and reduce the cook time to 7 minutes.
  • Mushrooms: White button or cremini mushrooms are classic, but portobello or shiitake will also work. If you're not a mushroom fan, you can omit them entirely.
  • Blue cheese: If blue cheese isn't your thing, feel free to skip it. You could also swap it for a little cream cheese if you like an extra creamy sauce.
  • Sour cream: Greek yogurt can be used in place of sour cream, but stir it in off the heat to prevent it from curdling.
  • Chives: Fresh parsley or green onions make a good garnish if you don't have chives.
  • Broth: Beef broth gives the best flavor, but chicken broth or vegetable broth will also work in a pinch.
A Closeup of a Plate of Instant Pot Beef Stroganoff with Blue Cheese and Chives

Equipment Needed

  • Instant Pot (6- or 8-quart): You can also make this recipe on the stove, just simmer the meat at step 6 until it's nice and tender.
  • Cutting board & sharp knife: For chopping the beef, mushrooms, onions, and chives.
  • Wooden spoon or silicone spatula: For sautéing and scraping up browned bits from the pot.
  • Measuring cups & spoons: For accurate ingredient amounts, although this is a forgiving recipe and I'll often just eyeball the amounts.
  • Small bowl: To hold the browned beef before it goes back into the pot.
  • Tongs: Helpful for turning beef pieces while browning.
  • Serving dish or bowls: For dishing up the stroganoff over noodles, rice, or potatoes.

Storage and Reheating

Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3 days.

Freezer: Beef stroganoff freezes well, but for the best texture, freeze it without the pasta or potatoes. Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating:

  • Stovetop: Warm gently over medium-low heat, stirring occasionally, until heated through.
  • Microwave: Reheat individual portions on medium or low power in short intervals, stirring between to prevent the sauce from separating.
  • Instant Pot: Use the "Sauté" function on low to warm it gently, adding a splash of broth or water if the sauce has thickened too much.
Instant Pot Beef Stroganoff with Blue Cheese and Chives on a white Plate, with another plate and an instant pot in the background

Frequently Asked Questions

What is beef stroganoff?

Beef stroganoff is a classic comfort meal made with tender beef in a creamy sauce, usually served over egg noodles, rice, or mashed potatoes. The sauce traditionally includes sour cream, and we've added blue cheese to our sauce for even more flavor.

What cut of beef works best for beef stroganoff?

I love using boneless sirloin for this recipe because it cooks up tender and flavorful in the pressure cooker. Beef stew meat, chuck roast, or even ribeye (if you want to splurge) also work great.

Can I make beef stroganoff with frozen beef in the Instant Pot?

You can cook it straight from frozen. Either cut it into chunks before freezing or cook the whole piece and shred it after pressure cooking. Just allow extra time for the Instant Pot to come to pressure.

How long does beef stroganoff take in the Instant Pot?

This recipe takes about 45 minutes from start to finish, including the time for the Instant Pot to pressurize and naturally release. Most of that time is hands-off.

What can I serve with Instant Pot Beef Stroganoff?

It's most often served over egg noodles, but rice, mashed potatoes, or even mashed cauliflower are also delicious. A side of roasted vegetables or a green salad rounds out the meal.

Can I make this gluten-free?

Yes, simply replace the all-purpose flour with a gluten-free flour blend or a cornstarch slurry for thickening.

Looking for more recipes like this? Try these:

Pairings

These are my favorite dishes to serve with Instant Pot Beef Stroganoff:

Closeup Instant Pot Beef Stroganoff with Blue Cheese and Chives

Instant Pot Beef Stroganoff with Blue Cheese & Chives

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

A delicious spin on the classic Beef Stroganoff, made so easy with your Instant Pot!

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 lb boneless sirloin, cut into bite-sized pieces
  • 1 lb mushrooms, sliced
  • ½ medium onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • 2 cups reduced-sodium beef broth
  • ½ cup sour cream
  • 4 oz crumbled blue cheese
  • 2 teaspoon Dijon mustard
  • 2 tablespoon chopped chives
  • Coarse salt & freshly ground black pepper

Instructions

  1. Press “Sauté” to preheat your Instant Pot. When the word “hot” appears on the display, add the olive oil. When oil is shimmering, add the sirloin. Brown well on both sides then set aside.
  2. Add the mushrooms and onions and and cook until the mushrooms have released their liquid and it's evaporated, about 5 minutes. Add the garlic and cook for 1 more minute. Add the butter; once melted, sprinkle the flour into the pot. Stir continuously for one minute. Turn off the IP.
  3. Add the reserved beef and the beef broth, stirring well to scrape up any browned bits from the bottom. Close and lock the lid of the Instant Pot. Press “Manual” and immediately adjust the timer to 15 minutes. Check that the cooking pressure is on “high” and that the release valve is set to “Sealing”.
  4. When the time is up, allow the pressure to release naturally for 10 minutes, then open the IP using “Quick Pressure Release”.
  5. Press “cancel” then “Sauté” on the Instant Pot. Add sour cream, blue cheese and Dijon, stirring until sauce is smooth and cheese is melted.
  6. Sprinkle on the chives. Taste then season with salt and pepper.
  7. Serve over cooked egg noodles, rice, or mashed potatoes.

HOW TO COOK EGG NOODLES IN THE SAME POT: Follow the instructions as directed but reduce the cooking time by 3 minutes. After the quick release in step 4, add the noodles to the pot, taking care that they're submerged in the liquid. Press "Manual" and cook another 3 minutes. Use another quick release and continue the recipe as directed.

HOW TO START WITH FROZEN MEAT: You can make this recipe starting with one pound of frozen sirloin. Follow the instructions as directed - even browning the meat - but increase the cooking time to 20 minutes. Remove the meat and shred it, make the sauce and add it back to the pot.

    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 566Total Fat: 39gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 158mgSodium: 789mgCarbohydrates: 13gFiber: 3gSugar: 5gProtein: 42g

    This information was calculated using Nutrionix for 4 servings. It does not include the egg noodles.

    © Kristy Bernardo
    Cuisine: Russian / Category: Dinner
    Instant Pot Beef Stroganoff with Blue Cheese & Chives

    Turkish Meatballs (Kofte) with Lemon-Tahini Sauce

    by Leave a Comment

    These tasty Turkish meatballs (known as kofte or kofta) can be enjoyed alone, over rice, and with or without the lemon sauce. Serve them as an appetizer or a main dish, and have some pita or flatbread on hand to sop up the delicious sauce. Don't forget Turkish cake Revani for dessert!

    Best Kofte Turkish Meatballs in a Lemon Sauce Next to Towel

    What is Kofte?

    What we call meatballs here in the US are known as Kofte in Turkish cuisine. They're essentially the same thing but with different spices to flavor the meat.

    Another difference is that Turkish meatballs are mixed for a good five minutes, even after the ingredients are combined in order to break down the proteins in the meat. This can make for a tougher meatball so a few additional ingredients are added to combat this.

    The result is a light, flavorful meatball that melts in your mouth!

    What are Kofte Turkish meatballs made of?

    Traditional kofte recipes are made with ground beef or lamb, or a combination of the two. This recipe calls for all beef but use whatever you prefer. Garlic, onion, breadcrumbs, egg, and spices are also used to both flavor the meat as well as bind it so the meatballs don't fall apart during the cooking process.

    Ingredients in this Turkish meatball recipe

    There are two components to this dish: the meatballs and the sauce. The meatballs are delicious both with or without the sauce, but they're especially good together.

    Kofte Meatball Ingredients

    • ground beef (ground turkey, lamb, or chicken will also work)
    • red onion
    • garlic
    • breadcrumbs
    • egg
    • fresh parsley
    • fresh mint
    • cumin
    • allspice
    • salt and pepper
    • baking soda
    • fresh lemon juice
    • olive oil (for frying)

    Turkish Meatball Sauce Ingredients

    • tahini (paste made from sesame seeds)
    • fresh lemon juice
    • salt
    • (plus a little water to thin it out)
    Turkish Kofte Meatballs with Lemon Tahini Sauce

    How to make Kofte - Turkish Meatballs

    Making turkish meatballs is very similar to what you might be used to, with the exception of massaging the meat far longer. Don't worry though - you're going to love these!

    First you'll mix together the beef, onion, garlic, breadcrumbs, egg, parsley, mint, cumin, allspice, salt, and pepper in a medium-sized mixing bowl. Then, in a separate small dish, whisk together water, baking soda, and lemon juice. Pour it over the meat mixture - I know it seems crazy, but it will tenderize the meat and promote browning.

    Using your hands, gently mix everything together until it's thoroughly combined, then continue massaging the mixture for another 2-3 minutes. Cover the bowl with some saran wrap and pop it in the refrigerator for at least an hour. Overnight is better since you want to give it time for the flavors to meld, but an hour will do the trick just fine.

    While the meatballs are chilling, make the sauce by whisking the ingredients together in a small dish. Add a little water to thin out the sauce, then whisk it again until it's the consistency you like. Taste it and add more salt if you think it needs it. Cover it and refrigerate alongside the meatballs.

    When you're ready to cook, remove both the meat mixture and the sauce from the refrigerator. Roll the meat mixture into balls about 1-inch thick. Just let the sauce sit at room temperature while you cook the meatballs.

    Preheat a large skillet over medium heat. Add the oil and, when it's shimmering, add the meatballs (do this in batches if necessary). Cook the meatballs until they're nicely browned and cooked through, about 10-12 minutes.

    Pour the sauce into a shallow serving dish and add the meatballs. Sprinkle with additional chopped parsley and/or mint and pine nuts, if you like, too.

    You can serve these as either an appetizer or a main dish. I'll place toothpicks in the meatballs if I'm serving them as a party appetizer, otherwise I just let everyone dish up on their own.

    Best Turkish Meatballs with Lemon Tahini Sauce

    Can you brown them first on the stove then bake?

    Alternatively, you can brown the meatballs over med-high heat then finish cooking them in the oven at 350° for about 10 minutes or so. I like to do this with an oven-safe skillet that can go right to the oven from the stove. Less dishes are always a good thing!

    Can you make them in advance?

    This is a great make-ahead recipe. In fact, the longer the meat chills in the refrigerator, the better they'll taste. Mix the meatball mixture up to a day in advance, then chill it until you're ready. You can also form the meatballs before chilling, just be sure to cover them really tightly. The sauce can also be made well in advance as it will also taste even better the longer that it sits.

    Can you freeze Turkish meatballs?

    If you want to take it a step further, you can freeze the meatballs for an easy weeknight meal. After cooking, allow them to cool completely. Place the cooked meatballs on a sheet pan, cover with saran wrap, and freeze them for 30 minutes. Remove from the pan and pop them into a freezer bag. They'll keep for up to 3 months.

    To reheat, place them on a sheet pan and cover them tightly with foil. Gently heat them in a 300°F oven for 15-20 minutes or until they're hot all the way through. Serve them with the sauce as directed in the recipe, if using.

    Overhead View of Turkish Meatballs with Lemon Tahini Sauce

    Tips and Variations

    • Use a fattier ground beef that's at least 80% lean for moist meatballs. I mentioned that you can make a chicken or turkey meatball, and you can, but know that the meatballs won't be quite as moist.
    • Try 50/50 ground beef and lamb or use all lamb for this recipe.
    • Feel free to skip the baking soda "slurry" and the extra mixing. It's worth the extra effort but it will be delicious either way.
    • Skip the lemon-tahini sauce and serve the meatballs with tzatziki yogurt sauce instead. Make it a hot pasta meal and serve it over cooked pasta and tomato sauce!
    • If you don't have a grater or don't want to take the time, the onion can be finely minced instead.
    • A cast iron pan works best in this recipe if you have one. It gives the meatballs a nice brown crust and can go straight into the oven if you prefer to finish cooking them that way.

    What do you serve with Turkish meatballs?

    I like to serve kofte with pita or flatbread. It's terrific dipped into the sauce! When I serve it as a main dish for our family, sometimes I'll keep the sauce a little thicker and we'll spread it on the bread with the meatballs for sandwiches. It's also wonderful over rice.

    We try to eat low-carb as much as possible so sometimes we'll do the same as above, replacing the bread with romaine lettuce.

    A light cucumber salad is a perfect side dish. This tomato-cucumber salad is delicious and gorgeous. If I'm short on time and/or ingredients, I'll often just slice some cucumbers and tomatoes, drizzle with a little olive oil, salt and pepper, and call it a day.

    Grilled eggplant is another delicious choice. Plain (but salted!) roasted eggplant is delicious or try this Grilled Eggplant with Garlic Yogurt Sauce, Walnuts & Pomegranate.

    Turkish Kofte Meatballs with Lemon Tahini Sauce

    Turkish Meatballs in Lemon-Tahini Sauce

    Yield: 4 servings
    Prep Time: 10 minutes
    Cook Time: 12 minutes
    Additional Time: 1 hour
    Total Time: 1 hour 22 minutes

    Ingredients

    Meatballs

    • 1 pound 80% lean ground beef
    • ¼ medium-sized red onion, finely grated
    • 2 garlic cloves, minced
    • ¼ cup plain breadcrumbs
    • 1 egg, lightly beaten
    • 2 tablespoon finely chopped fresh parsley
    • 1 tablespoon finely chopped fresh mint
    • 1 teaspoon ground cumin
    • ½ teaspoon ground allspice
    • ½ teaspoon salt
    • ½ teaspoon freshly-ground black pepper
    • ¼ cup water
    • 1 teaspoon baking soda
    • 1 teaspoon fresh lemon juice
    • 1 tablespoon extra-virgin olive oil (for frying)

    Sauce

    • ⅔ cup tahini
    • 2 tablespoon fresh lemon juice
    • ½ teaspoon coarse salt (taste and add more salt if necessary)

    Topping

    • Chopped fresh parsley and mint, to garnish
    • Pine nuts (optional)

    Instructions

    1. Place the beef, onion, garlic, breadcrumbs, egg, parsley, mint, cumin, allspice, salt, and pepper in a medium-sized mixing bowl. In a separate small dish, whisk together the water, baking soda, and lemon juice. Pour it over the meat mixture.
    2. Using your hands, gently mix everything together until it's thoroughly combined, then continue massaging the mixture for another 2-3 minutes. Cover and refrigerate for at least an hour or up to overnight to allow the flavors to meld.
    3. Make the sauce by whisking the ingredients together in a small dish. Add a little water to thin out the sauce, then whisk again. Taste and add more salt if necessary. Cover and refrigerate alongside the meatballs.
    4. Remove the meat mixture and the sauce from the refrigerator. Roll the meat mixture into balls about 1-inch thick. Let the sauce sit at room temperature while you cook the meatballs.
    5. Preheat a large skillet over medium heat. Add the oil and, when it's shimmering, add the meatballs (do this in batches if necessary). Cook the meatballs until they're nicely browned and cooked through, about 10-12 minutes.
    6. Pour the sauce into a shallow serving dish and add the meatballs. Sprinkle with additional chopped parsley and/or mint and pine nuts, if desired. Serve immediately.
    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 695Total Fat: 51gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 34gCholesterol: 147mgSodium: 771mgCarbohydrates: 21gFiber: 3gSugar: 4gProtein: 41g

    This data was provided and calculated by Nutritionix.

    © Kristy Bernardo
    Cuisine: Turkish / Category: Dinner
    Turkish Meatballs (Kofte) with Lemon-Tahini Sauce

    Try the meatball recipes next:

    Turkish Cake - Revani Semolina Cake

    by 4 Comments

    Revani is a Turkish cake that's made with semolina flour, soaked in a lemon-flavored simple syrup, then topped with chopped pistachios. It's light, extremely moist, and a very popular Turkish dessert. It's also very easy to make!

    a closeup of a slice of revani turkish cake on a white plate garnished with pistachios

    The first time I tried Turkish cake I almost passed it up. I'm not a huge cake person, mostly because they're often too dry for my taste. The friend that I was with insisted that I'd love it, so I agreed to give it a try.

    It was amazing! So moist, with a light lemon flavor, and a wonderful texture contrast with the pistachios. I've made it many times since to get the recipe just right.

    What is Revani (or Ravani)?

    Revani, also known as Ravani, is a traditional Middle Eastern yellow sponge cake soaked in simple syrup, resulting in a lemony, moist and sweet dessert. It is made with semolina flour, sugar, eggs, yogurt, and often flavored with lemon zest. Revani is not only popular in Turkey but also other countries, where the ingredients and preparation methods differ. For instance, Greek Revani cake is commonly made with orange zest and topped with almonds or coconut.

    What is Semolina?

    Semolina is actually a common ingredient although it's not used as often here in the US. It's a flour that's made from durum wheat. Durum wheat is grown mostly in the Middle East and Mediterranean, and it's what is used to make this Turkish Cake. Semolina is also commonly used to make homemade pasta as it helps the pasta keep its shape when cooking.

    Which type of semolina to use for making Revani?

    Be sure to use fine-ground semolina when making this semolina cake. Regular semolina flour is much more coarse and gritty, which doesn't work well here. You can find semolina flour at most grocery stores, or you can find it on Amazon.

    Revani Turkish Cake Ingredients

    There are only 10 ingredients in this recipe! You'll also need some water to make the simple syrup but most of these ingredients you probably already have on hand.

    • all-purpose flour
    • fine semolina flour
    • baking powder
    • eggs
    • sugar
    • yogurt
    • olive oil
    • salt
    • fresh lemon juice
    • chopped pistachios

    For precise measurements, see the recipe card at the bottom of this article.

    an overhead shot of a slice of ravani semolina cake on a white plate garnished with pistachios

    How do you make simple syrup from scratch?

    Simple syrup is, well...very simple to make! ba dum bum.

    It's basically a sugar syrup that's made from granulated sugar and water. Simply mix equal amounts of sugar and water in a saucepan, then heat on the stove, stirring frequently, until the sugar has completely dissolved.

    For this Turkish cake, we add some fresh lemon juice to flavor it as well.

    How to Make Revani (Turkish Semolina Cake

    Making this semolina yogurt cake is very similar to cakes you're used to, with just a few different ingredients. You mix the batter, bake it, and allow it to cool. Then you pour the cooled lemon simple syrup over the cake and allow it to seep in for a truly moist and decadent dessert.

    Similar recipes sometimes separate the eggs and whip the egg whites, then fold them gently into the batter. You can opt to do this but I've found that it doesn't make a major difference in the end result. I like to keep it simple and get my Turkish cake on the table as quickly and easily as possible.

    Make the simple syrup first by combining water and sugar in a saucepan. Bring it to a boil, then reduce the heat and let it simmer until it thickens, stirring frequently. Stir in the lemon juice, then set it aside to allow it to cool completely.

    ingredients to make turkish revani cake with simple syrup

    Whisk the dry ingredients together. In another bowl, beat the eggs and sugar until they're fully combined and lightened in color, about 2 minutes. Whisk in the yogurt, olive oil, and salt.

    Semolina Revani Cake Recipe

    Add the dry ingredients to the wet, about ¼ at a time, mixing just until combine between each addition. Pour the batter into a greased pan and bake at 350°F for about 30 minutes. Remove the cake from the oven and pour the syrup over the cake. Set it aside and allow it to cool completely.

    the mixed batter ready for the pan revani turkish cake

    Sprinkle with the chopped pistachios, then slice it and serve! You can slice it into squares or triangles.

    Tips for the best Turkish Cake

    • Be sure to use fine semolina flour which result in a much more tender cake
    • Mix the ingredients just until they're combined - don't overmix
    • Allow time for the simple syrup to cool completely before pouring over the cake. This helps the cake absorb as much of the syrup as possible.
    a closeup of a slice of revani turkish cake on a white plate garnished with pistachios

    Revani Recipe Variations

    • Replace the pistachios with almonds
    • Try using fresh orange juice instead of lemon juice
    • Sprinkle with powdered sugar after the cake has cooled but before topping with the crushed pistachios
    • Top with toasted coconut flakes instead of nuts
    • Add some lemon zest to the simple syrup for a more prominent lemon flavor
    • Top with whipped cream or serve ice cream on the side

    How to store this Turkish Semolina Cake

    Revani will keep for 3-4 days if it's kept covered in an airtight container. You can extend it's shelf life to one week if you store the container in the refrigerator.

    a slice of Revani Semolina Cake on a white plate garnished with pistachios

    Also check out these 40 Easy Desserts to make at home. If you're looking for a savory Turkish dish, check out these amazing Turkish Meatballs, too!

    Closeup of sliced Revani Turkish Cake on a Plate with Pistachio Garnish

    Turkish Cake - Revani Semolina Cake Soaked in Syrup

    Yield: 12 servings
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Additional Time: 1 minute
    Total Time: 41 minutes

    Revani is a Turkish cake that’s made with semolina flour, soaked in a lemon-flavored simple syrup, then topped with chopped pistachios. It’s light, extremely moist, and a very popular Turkish dessert. It’s also very easy to make!

    Ingredients

    Syrup:

    • 2 cups water
    • 2 cups granulated sugar
    • 1 tablespoon fresh lemon juice

    Cake:

    • ½ cup all-purpose flour
    • 1 cup fine semolina flour
    • 2 teaspoon baking powder
    • pinch of salt
    • 3 large eggs
    • ½ cup granulated sugar
    • 1 cup full-fat plain Greek yogurt
    • 1 cup olive oil

    Topping:

    • ¼ finely chopped pistachios

    Instructions

    1. Preheat the oven to 350°F. Grease the bottom and sides of an 11x7 baking dish or a round cake pan and set it aside.
    2. Make the simple syrup by combining water and sugar in a saucepan. Bring it to a boil, then reduce the heat and let it simmer until it thickens and reduces slightly, stirring frequently, about 15 minutes. Stir in the lemon juice, then set it aside to allow it to cool completely.
    3. Whisk together both flours, baking powder, and salt in a medium-sized mixing bowl. In another bowl, beat the eggs and sugar until they're fully combined and lightened in color, about 2 minutes. Whisk in the yogurt and olive oil.
    4. Add the dry ingredients to the wet, about ¼ at a time, mixing just until combined between each addition. Pour the batter into the greased pan and for about 30 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
    5. Remove the cake from the oven and pour the syrup over the cake. Set it aside and allow it to cool completely and the syrup to fully soak into the cake.
    6. Loosen the edges of the cake and flip onto a serving platter (alternatively you can leave the cake in the pan, but flipping it helps the syrup to redistribute). Sprinkle with the chopped pistachios, then slice it into squares or triangles and serve.
    Nutrition Information:
    Yield: 12 Serving Size: 1
    Amount Per Serving: Calories: 446Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 47mgSodium: 143mgCarbohydrates: 60gFiber: 1gSugar: 45gProtein: 6g

    This data was provided and calculated by Nutritionix.

    © Kristy Bernardo
    Cuisine: Turkish / Category: Desserts
    Turkish Cake - Revani Semolina Cake

    Purple Brussels Sprouts - Everything you Need to Know

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    Purple brussels sprouts are healthy, delicious, and make a gorgeous side dish! Here's everything you need to know about where to buy and store them, how to cook them, and what to serve them with. Scroll to the bottom of the post for a recipe and instructions on roasting them, too!

    a bowl of raw purple brussels sprouts

    What are purple brussels sprouts?

    Purple brussels sprouts are very similar to the green brussels sprouts you're used to, but they're purple! They're so pretty and I always seek them out when they're in season.

    They're not completely purple, however, in fact they have purple and green leaves. The purple color is quite obvious and vibrant though and makes for a gorgeous presentation in a dish.

    How do purple brussels sprouts differ from green ones?

    Although they're very similar, there are a few small differences between a purple brussel sprout and the green ones you're likely used to. If you haven't tried a brussels sprout before, they have a taste that's similar to cabbage.

    Besides the obvious difference in color, there's also a slight difference in flavor. Purple are slightly sweeter and not quite as pungent as the green brussels sprouts. They're still earthy like the green variety but are a little milder in flavor.

    purple brussels sprouts spilling out onto a wood cutting board

    How do you buy and store purple brussels sprouts?

    You can find these delicious beauties at farmers markets and in grocery stores when they're in season (see below). I've also seen them at Trader Joe's and other specialty markets. If you can't find them locally, check online as there are several retailers who will deliver them right to your doorstep!

    Regardless of their color, you'll want to choose sprouts with tightly wrapped leaves. If they're wilting at all, it's better to pass since they won't be as fresh or tasty once they're cooked.

    Once you get them home, store them in the refrigerator to keep them as fresh as possible until you're ready to cook. They'll keep for up to two weeks, although I always try to cook them as soon as possible - the fresher, the better!

    When are purple brussels sprouts in season?

    This depends on where you live. In the United States, milder climates (such as my beloved California) can grow them year-round. In colder climates (such as Wisconsin, where I grew up), they're harvested in the fall.

    Here in Virginia, where we have milder winters, they're still harvested in the fall but the season is longer by as much as a month or more.

    a stalk of purple brussels sprouts ready for harvest

    How do you cook purple brussels sprouts?

    Cook purple brussels sprouts the same way you would the green variety. I prefer roasted brussels sprouts them and have included the instructions in a recipe card at the bottom of this article. Roasting brussels sprouts until they're nicely charred is an entirely different experience than boiling them!

    It's easy process, too: simply trim them, cut them in half, toss with some olive oil and salt, then put them in the oven at 425° F for about 45 minutes, tossing every 15 minutes.

    Another favorite way to cook purple sprouts is to grill them! Fall is the perfect time to break out the barbecue, which coincides nicely with when they're in season. If you choose this method, you'll need to cook them slightly first by either microwaving them for about three minutes or adding them to boiling water for about five minutes.

    Once they're partially cooked, thread them onto skewers and grill them for about 10 minutes directly over the flame (you want them to get slightly charred). Flip them halfway through to ensure they cook and char evenly.

    You can also skip the cooking and shave purple brussel sprouts to use in a salad. They're delicious as a replacement for lettuce.

    Can purple brussels sprouts turn blue after cooking?

    Yes, their purple hue can turn blue during cooking. They're still gorgeous but you'll want to keep this in mind so there are no surprises.

    Although I haven't tried it (I love it when they turn a little blue!) I've been told that adding a splash of vinegar will help keep the purple hue. I plan to try it the next time I grill them by adding a little vinegar to the water when boiling them during the pre-cooking process.

    purple brussels sprouts spilling out onto a wood cutting board

    What to serve with brussels sprouts?

    Here are some dishes that go well with purple brussels sprouts:

    • They make a wonderful side to a juicy steak or prime rib
    • As a side dish to grilled chicken
    • They pair especially well with bacon, making them a great choice for a healthier breakfast (or try these low-carb bacon-wrapped brussels sprouts)
    • Roast some carrots or potatoes on the same pan for a colorful side dish
    • Try these Smashed Brussels Sprouts with Parmesan for a similar dish with a twist

    Toppings, dipping sauces, and other ideas:

    • Squeeze a little fresh lemon juice or a small amount of balsamic vinegar over them when they're just out of the oven to brighten the flavor
    • Sprinkle with some parmesan cheese (I do this almost every time I make them)
    • Dip them in maple syrup
    • Add chopped bacon or pancetta to the pan, toss with the sprouts, then roast as directed
    • Add whole garlic cloves to the pan before roasting (roasted garlic is even delicious on its own)
    • Dip them in mustard, especially a good stone-ground mustard
    • Whatever you do, make sure to season them well with coarse salt! This makes a HUGE difference in the final dish. Add a good amount of pepper, too, if you're a pepper lover!

    Can dogs eat brussels sprouts?

    Yes, dogs can eat brussels sprouts and they're good for them! (Having said that, I am NOT a vet nor qualified to give advice on this topic. Our vet told me that it's good for them so I do give our dog, Molly, a few whenever I make them. Please talk to your own veterinarian before giving any to your own furry friends.)

    One thing to mention is that, well...she gets pretty gassy after eating them and sometimes I wonder if it's worth the trouble. She loves them though, so we just have a good laugh about it!

    a white bowl of purple brussels sprouts sitting on a wood cutting board with a few sprouts cut in half
    A White Bowl Of Purple Brussels Sprouts

    Roasted Purple Brussels Sprouts

    Yield: 4 servings
    Prep Time: 5 minutes
    Cook Time: 45 minutes
    Total Time: 50 minutes

    You'll love this easy recipe for an easy, delicious side dish.

    Ingredients

    • 24 oz purple brussels sprouts, cleaned and trimmed
    • 1-2 tablespoon extra-virgin olive oil (or avocado oil)
    • 1 teaspoon coarse salt
    • ½ teaspoon freshly ground black pepper

    Instructions

    1. Preheat the oven to 425F.
    2. Slice the cleaned and trimmed brussels sprouts in half then place them on a sheet pan large enough so they're in one layer.
    3. Drizzle with the oil, salt, and pepper, then gently toss to coat them evenly. 
    4. Roast for approximately 45 minutes, until they're charred to your liking and cooked through, tossing them every 15 minutes.
    5. Enjoy immediately or at room temperature.
    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 122Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 617mgCarbohydrates: 12gFiber: 5gSugar: 3gProtein: 4g

    This data was provided and calculated by Nutritionix.

    © Kristy Bernardo
    Cuisine: American / Category: Sides
    Purple Brussels Sprouts - Everything you Need to Know

    Air Fryer Tater Tots – Easy and Crispy Every Time

    by 1 Comment

    These air fryer tater tots are hot, crispy, and ready in just 10 minutes - no thawing required! Whether you serve them plain, seasoned, or loaded with toppings, this easy air fryer recipe turns frozen tater tots into the perfect side dish or snack with almost zero prep.

    crispy air fryer tater tots on a wooden board

    Why You'll Love These Air Fryer Tater Tots

    No thawing required - Toss them straight from the freezer into the air fryer! There's no prep involved unless you want to add a seasoning, and even then it's just sprinkle and toss.

    Crispy every time - The air fryer gets tater tots even crispier than the oven and in less time!

    Ready in just 10 minutes - Fast enough for busy weeknights, last-minute snacks, or feeding hangry kids. I've been known to throw a few in the air fryer later at night when I need a late night snack. You can fry just a few or the whole bag!

    Endlessly customizable - Keep them simple with salt and ketchup (I like mustard!), or level up with seasonings, a little melted cheese, your favorite dipping sauces, or even load them up to make totchos.

    They're a great side dish or snack - Pair your air fryer tater tots with burgers, brats, breakfast, or enjoy them all on their own.

    How to cook tater tots in the air fryer

    My air fryer recipe is not only the quickest way I've found to make tater tots but it also gets them the crispiest. Starting from frozen, whether they're store-bought or homemade tater tots, is perfect since they're easy to keep on hand and there's almost zero prep.

    Step-by-Step Instructions

    1. First you'll preheat your air fryer to 400° F/205° C. This is important for crispy tater tots.
    2. Place the frozen tater tots in the air fryer basket. Spray them lightly with cooking spray, sprinkle evenly with some coarse salt and toss them gently to coat. You can also add more seasonings if you like. See below for some suggestions.
    3. "Fry" the tater tots for 5 minutes, then shake the basket and continue cooking for another 5 minutes. Don't skip shaking the basket as this will help prevent each frozen tater tot from sticking together and ensure that all sides have air exposure so they're crispy all over.
    4. Check to see if the tater tots are as crispy as you like them. If needed, cook for another minute at a time until they're perfect!
    5. Serve the tater tots on their own or with your favorite dipping sauce. We love all the usual dipping sauces, such as ketchup, ranch, barbecue sauce, or even blue cheese dressing. They have a fairly neutral flavor so they'll go with just about any sauce you like. Try some sriracha if you like spice!

    How long should you air fry your tater tots?

    Frozen tater tots in the air fryer take just 10 minutes to get crispy (be sure to shake them halfway through). Check them after 10 minutes and, if you prefer them even crispier, continue cooking them for a minute at a time until they're as crispy as you like. Although they don't need additional oil before cooking, spraying them lightly with cooking spray will give them more of a deep-fried texture.

    air fryer tater tots on a wooden board with some ketchup

    Best Seasonings for Air Fryer Tater Tots

    Crispy air fryer tater tots are great on their own but they can be even better with some seasonings added. Here are some suggestions that we've tried and love. The amounts are merely suggestions; add more or less seasoning according to your tastes. Check to see if the seasoning you're using has salt so you can adjust or omit the salt called for in the recipe.

    • Old Bay Seasoning - 1 ½ teaspoon (perfect when serving with seafood)
    • Montreal Steak Seasoning - 1 - 1 ½ teaspoon (great with steaks or burgers)
    • Smoked Paprika - 1 tsp
    • Jerk Seasoning - 1 tsp
    • Taco Seasoning - 1 ½ teaspoon (this is especially good on loaded tots)
    • Aleppo Pepper - 1 tsp
    • Italian Seasoning - 1-2 teaspoon (dip in marinara)
    • Seasoned Salt - 1 tsp
    • If you're a garlic lover, add a little garlic powder to any of these seasonings for an extra flavor boost
    • Trader Joe's has quite a few unique seasonings, so they're worth a look if you want to try something different!
    a closeup of a tater tot just out of the air fryer

    What to serve with tater tots

    • Air fryer tater tots make a great side dish with burgers, sandwiches, or even steak.
    • Season them with some taco seasoning before cooking and serve them alongside tacos.
    • Skip the hash browns and serve them with a breakfast casserole or bacon and eggs.
    • Try them with a bowl of chili - so good!!
    • Of course, they're great as a snack all on their own.
    • If you're serving them with burgers or sandwiches, try adding a little shredded cheese, turn off the air fryer, then allow the tots to sit for a couple of minutes until the cheese melts. They're just like cheesy french fries! (After it's plated, you can add crumbled cooked bacon, sour cream, chives or green onions, or even a little chili for loaded tots.)
    • We love them with brats in the air fryer, and you can make them all at the same time!
    • Try wrapping them in bacon - they're SO good! Just parcook the bacon first or it takes too long for it to get crispy - don't want to overcook your tots!
    • Did you know you can make grilled cheese in an air fryer? Just like the brats, you can make it all at the same time (perfect for a quick lunch)!
    • To help get your veggies in, try making crispy zucchini in your air fryer for an extra side dish.
    • They go great with wings! If you forgot to thaw yours, just make air fryer wings from frozen!
    a pan of air fryer tater tots

    What's the best brand of tater tots?

    We love the Alexia brand when we can find it (especially the roasted garlic & black pepper version) but Ore-Ida tater tots is what we use most often. They even have an onion, extra-crispy, and mini tater tots! Both brands are good so use whichever you prefer.

    And just a note for you while shopping: Ore-Ida trademarked the term "tater tots" so you'll find them marketed as "potato puffs", "crispy tots", "potato tots", and "tater rounds" by most other brands. This recipe was tested using the frozen Ore-Ida brand.

    a closeup of tater tots made in the air fryer

    Frequently Asked Questions

    How long do you cook frozen tater tots in the air fryer?

    Frozen tater tots cook in about 10 minutes at 400°F, with a shake halfway through for even crisping. If you prefer them even crispier, add 1-2 more minutes until they're just how you like them.

    Do I need to preheat the air fryer?

    Yes, preheating your air fryer to 400°F before adding the tater tots helps them cook faster and get crispier. It only takes a few minutes and it really does make a noticeable difference.

    Should I spray the tater tots with oil before air frying?

    You don't have to, but a light spray of cooking oil helps them get crispier! You can also toss them lightly in oil, but be careful because too much oil can make them greasy.

    Can I season air fryer tater tots before cooking?

    Absolutely, it's my favorite way to make them! You can season them with salt, garlic powder, or your favorite seasonings before cooking (check out our suggestions above if you missed that section).

    How do I make cheesy or loaded tater tots in the air fryer?

    Once the tater tots are cooked and crispy, sprinkle on shredded cheese and close the air fryer (turned off) for a minute or two until it's melted. Then you can add more toppings if you like: bacon, green onions, sour cream, diced jalapeños or whatever you like!

    Can I reheat leftover tater tots in the air fryer?

    Yes! Reheat leftover tater tots at 350°F for 3-5 minutes until hot and crispy again. They reheat MUCH better in the air fryer than in the microwave.

    We hope you'll try these easy air fryer tater tots and please let us know how you like them. As always, feel free to reach out to us anytime with questions or leave us a comment below!

    Air Fryer Tater Tots

    Air Fryer Tater Tots

    Yield: 4 servings
    Prep Time: 1 minute
    Cook Time: 10 minutes
    Total Time: 11 minutes

    Tater tots made in the air fryer get nice and crispy with hardly any effort! Serve them with your favorite seasonings and dipping sauces.

    Ingredients

    • 1 lb frozen tater tots
    • cooking spray
    • coarse salt

    Instructions

    1. Preheat your air fryer to 400° F/205° C.
    2. Place the frozen tater tots into the air fryer basket. Spray them lightly with cooking spray, sprinkle evenly with some coarse salt (or other seasonings, if using), and toss them gently to coat.
    3. "Fry" the tater tots for 5 minutes, then shake the basket and continue cooking for another 5 minutes. Don't skip shaking them - it makes a big difference in the final outcome.
    4. Check to see if the tater tots are as crispy as you like them. If needed, cook for another minute at a time until they're just how you like them. Place them in a large bowl and season to taste with salt, tossing them gently.
    5. Serve the tater tots on their own or with your favorite dipping sauce.
    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 218Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 670mgCarbohydrates: 31gFiber: 2gSugar: 0gProtein: 2g

    This data was provided and calculated by Nutritionix.

    © Kristy Bernardo
    Cuisine: American / Category: Sides
    Air Fryer Tater Tots – Easy and Crispy Every Time

    Walking Taco Casserole (Easy, Cheesy Weeknight Dinner)

    by 4 Comments

    Walking Taco Casserole is everything you love about tacos baked into one irresistible, crunchy, cheesy casserole. It has all the classic taco flavors: seasoned ground beef, salsa, beans, and melty cheese, all layered with corn chips for incredible crunch!

    If you've ever had a walking taco (the kind served in a bag of chips at tailgates or fairs), this casserole version takes that idea and makes it family-dinner worthy. It's ridiculously easy to throw together on a busy weeknight, and everyone always goes back for seconds. Add your favorite toppings and make it your own!

    overhead shot of walking taco casserole in a white dish with a spoonful coming out

    Why You'll Love This Recipe

    • It's quick and easy: It has minimal prep and simple ingredients, so this dish is perfect for busy weeknights.
    • It's family-friendly: Kids and adults alike love the cheesy, crunchy, taco-inspired flavors.
    • It's easily customizable: Swap out ingredients or toppings to match your family's taste or what you have on hand.
    • It's a crowd pleaser: It's great for potlucks, game day parties, or casual gatherings since you just bake and serve!
    • It's freezer & make-ahead friendly: Walking Taco Casserole can be prepped in advance or frozen to pull out whenever you need an easy meal.
    • It has all the flavors of tacos: You get the same flavor as tacos, but in hot, baked casserole form and extra crunch from the chips.

    What is Walking Taco Casserole?

    Walking taco casserole, also known as a walking taco bake, Tex-Mex bake or a Frito pie, is basically the "walking taco" in casserole form versus individual bags. You might have seen recipes for walking tacos, which is perfect for taking camping, tailgating, or anywhere that a hot meal and bringing dishes along isn't always easy. Ground beef, taco seasoning, beans, and green chiles or salsa is cooked together, then it's spooned into individual bags of Frito chips with some shredded cheese. It's portable and delicious!

    It's so delicious, in fact, that making one big pan of it at home is just taking it to the next level. The casserole version likely came first, but deciding which to make is really a matter of where it'll be served. We still make the bagged version occasionally when it makes more sense, but the walking taco casserole is so simple and quick for a weeknight dinner that it's often on our table.

    a closeup of walking taco casserole with a spoonful of fillings

    Ingredients You'll Need

    • Ground beef (90% ground beef is suggested but any will work)
    • Onion (a large sweet onion works well)
    • Taco seasoning (two packets of your favorite brand)
    • Water
    • Tomatillo salsa (you can also use red salsa but green is recommended)
    • Sour cream (softened cream cheese also works inside the casserole but use sour cream for topping)
    • Black beans (a layer of refried beans will also work)
    • Corn (canned corn is fine but fresh is amazing)
    • Frito corn chips (any corn chip brand or even Doritos will also work)
    • Shredded cheese (use a Mexican blend if you can find it, otherwise a blend of Colby and Jack will work; mix in some pepper-jack if you like a little more spice)

    Step-by-Step Instructions

    1. Preheat the oven to 375°F and grease a 2-quart baking dish with cooking spray.
    2. Brown the ground beef in a large skillet over medium heat. When it's nearly cooked through, add the chopped onion and sauté until it's soft, about 3-4 minutes.
    3. Add the taco seasoning and water, then stir it and let it simmer for a couple of minutes until the mixture thickens slightly.
    4. Stir in the salsa and sour cream, followed by the drained black beans and corn. Mix until everything is well combined, then remove it from the heat.
    5. Crush half of the corn chips and spread them across the bottom of the prepared casserole dish.
    6. Layer on the meat mixture, then sprinkle the shredded cheese over the top. Finish by adding the remaining whole corn chips in an even layer.
    7. Cover and bake for 15-20 minutes until it's hot and bubbly. Uncover it and bake it for an additional 5 minutes to crisp up the top.
    8. Serve it hot, with optional toppings like shredded lettuce, avocado, diced tomatoes, or jalapeños. Don't forget extra salsa and sour cream on the side!
    a white plate filled with a serving of walking taco casserole

    You can also make it in the slow cooker! Prepare as directed through step 4 but don't add the corn chips. When you're ready to bake, transfer the mixture to a slow cooker and cook it on high for 2-3 hours or low for 4-5 hours. Then add the corn chips and cook it for another 30 minutes.

    Recipe Variations

    There are so many ways to customize this casserole to make it your own. Try one of these fun twists:

    • Use ground turkey or chicken: These leaner options still taste great with taco seasoning.
    • Swap the beans: Pinto beans, refried beans, or even chili beans all work.
    • Change the chips: Doritos, tortilla chips, or chili cheese-flavored Fritos can add a whole new flavor layer.
    • Swap cheeses: Mix it up with cheddar, Monterey Jack, queso fresco, or even a spicy pepper jack.
    • Make It spicy: Stir in chopped jalapeños, hot sauce, or use a spicy taco seasoning blend. You can also use a chipotle pepper from a can of chipotles in adobo sauce for a smoky-spicy flavor.
    • Use enchilada sauce: Use enchilada sauce in place of salsa for a slightly different flavor.
    • Make it vegetarian: Skip the meat and double up on beans or add in sautéed zucchini, bell peppers, or mushrooms.
    • Make it a salad: Spoon the hot casserole over shredded lettuce for a hearty taco salad bowl.
    • Add cream cheese: Stir in some softened cream cheese with the salsa and sour cream. You may need to add a tiny bit of water if it makes the mixture too thick, but it's worth it!
    an overhead shot of walking taco casserole featuring a spoon in a white dish with a plate next to it

    Make-Ahead, Freezer, and Reheating Tips

    Make-Ahead Instructions

    Walking Taco Casserole is perfect for prepping in advance. Assemble everything as directed, but stop before adding the top layer of chips. Cover the dish tightly and refrigerate for up to 2 days. When you're ready to bake, top with the remaining corn chips, cover with foil, and bake as directed. Add an extra 5-10 minutes of bake time since it's starting cold straight from the fridge.

    Freezer Tips

    To freeze, assemble the casserole fully without the chips (they'll get soggy). Wrap it tightly in plastic wrap and foil, then freeze it for up to 2 months. When you're ready to bake, thaw it overnight in the fridge, then add the chips and bake it per the recipe instructions. You can also freeze individual portions in airtight containers for easy grab-and-reheat lunches or dinners.

    Reheating Instructions

    For the best texture, reheat leftovers in the oven at 350°F, covered with foil, until hot (about 20 minutes). You can also reheat individual portions in the microwave for 1-2 minutes. If you know you'll have leftovers, add chips only to the portions being served so the rest stay crisp when stored.

    Serving Ideas

    This dish is hearty and flavorful on its own, but a few easy sides and toppings can really round out your meal:

    • A simple green salad: A salad with crisp vegetables and crumbled queso fresco.
    • Mexican street corn: Serve it on the cob or off (esquites-style)!
    • Sweet corn cake: A slightly sweet side that's perfect with spicy dishes. It's SO good - don't miss this one.
    • Refried beans: Always a great choice for a meal with Mexican flavors.
    • Spanish rice or cilantro lime rice: An easy side that always works with Tex-Mex flavors.
    • Try a toppings bar: Set out shredded lettuce, diced tomatoes, sliced jalapeños, guacamole, sour cream, chopped cilantro, and taco sauce so everyone can load up their own toppings.

    It's also a great excuse to make a big batch of margaritas or agua fresca for the table!

    a closeup of a spoonful of easy walking taco casserole recipe

    Frequently Asked Questions

    Can I make walking taco casserole ahead of time?
    Yes! You can fully assemble the casserole (up to the point of adding the top layer of chips), then cover and refrigerate it for up to 2 days. Add the chips right before baking to keep them from getting soggy.

    Can I use a different kind of meat?
    Absolutely. Ground turkey or chicken work great. You can even use shredded rotisserie chicken or make it vegetarian by using plant-based meat or extra beans and veggies.

    Can I use Doritos instead of Fritos?
    Yes! Doritos (nacho cheese or cool ranch) are a fun alternative. You can also use plain tortilla chips or chili cheese Fritos.

    Is this recipe spicy?
    It depends on your taco seasoning and salsa. To keep it mild, use mild taco seasoning and green salsa. For more heat, add diced jalapeños or use hot salsa.

    How do I store and reheat leftovers?
    Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven. The chips will soften, but you can add a few fresh ones on top for extra crunch.

    Can I freeze walking taco casserole?
    Yes, but for best results, freeze it before baking and without the chips on top. Thaw it overnight in the fridge, add chips, and bake it as directed. Cooked leftovers can also be frozen, though the chips will soften in texture.

    I've got a few recipes that you should try if you love the flavors in this recipe! Start with my smoked queso dip - it's rich, cheesy, and gets a great smoky flavor from the grill. Then try porcupine meatballs in chipotle sauce, a retro favorite with a spicy, smoky kick (and yes, they're made with rice baked right in!). And if you've never had a spicy cheesy gourmet hot dog, you're in for a treat! It's everything you love about a chili dog, but leveled up with spicy toppings and lots of gooey cheese.

    Walking Taco Casserole In A Baking Dish

    Walking Taco Casserole

    Yield: 8 servings
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes

    An easy weeknight meal that has all the flavors of tacos with the crunch of corn chips, too!

    Ingredients

    • 2 lb ground beef
    • 1 medium to large onion, chopped
    • 2 packets original taco seasoning
    • 1 cup water
    • 2 cup tomatillo salsa
    • 1 cup sour cream
    • 2 cans black beans, rinsed and drained
    • 2 cans corn, drained
    • 4 cups Frito corn chips, divided
    • 3 cups shredded Mexican-blend cheese

    Optional toppings

    • chopped cilantro
    • sliced avocado
    • shredded lettuce
    • chopped tomatoes
    • sliced jalapeños

    Instructions

    1. Preheat the oven to 375F and spray a 2-quart baking dish with cooking spray.
    2. Brown the ground beef over medium heat until almost no pink remains. Add the chopped onions; sauté 3-4 minutes or until soft. Add the taco seasoning and water, stirring well. Cook for a couple of minutes until slightly thickened.
    3. Add the salsa and sour cream; stir well. Add the black beans and corn; stir well and remove from heat.
    4. Coarsely crush half of the corn chips and distribute over the bottom of the baking dish, taking care to completely cover the bottom. Add the taco meat, then sprinkle with the cheese. Top with the remaining corn chips.
    5. Cover and bake for 15-20 minutes or until it's bubbling and cheese is melted. Uncover the casserole and bake for about 5 more minutes. Remove from the oven and top with desired toppings. Serve immediately with extra salsa and sour cream on the side.

    Notes

    You can omit the corn chip layer on the bottom of the casserole, if desired.

    The recipe doesn't call for added seasoning due to the salty corn chips and that taco seasoning has salt added, too. As always, taste and season to your tastes.

    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 1324Total Fat: 79gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 47gCholesterol: 158mgSodium: 1780mgCarbohydrates: 99gFiber: 16gSugar: 7gProtein: 57g

    This data was provided and calculated by Nutritionix.

    © Kristy Bernardo
    Cuisine: American / Category: Dinner
    Walking Taco Casserole (Easy, Cheesy Weeknight Dinner)

    Buffalo Cauliflower Wings

    by Leave a Comment

    Get your veggies in with these crispy and tasty baked Buffalo Cauliflower Wings. Make these delicious little cauliflower bites in the oven or the air fryer for a delicious appetizer or even a meal!

    a closeup of a plate of buffalo cauliflower wings with a small dish of ranch dressing next to a plaid towel

    Ingredients

    • cauliflower florets
    • avocado oil or coconut oil
    • almond meal, all-purpose flour, almond flour or another flour substitute
    • paprika
    • garlic powder
    • salt and pepper
    • almond milk (any milk will work)
    • whey protein isolate or pork rind breadcrumbs (or regular, unseasoned breadcrumbs)
    • buffalo wing sauce
    • ranch dressing, for dipping (or blue cheese)

    Instructions

    These could really be called "twice-baked buffalo cauliflower bites". They're breaded, baked, then lightly coated in the buffalo sauce and baked again. This is the best method for ensuring they turn out nice and crispy.

    To start, preheat your oven to 425F. The high heat is essential to getting them crispy and cooked through. You'll also need an oven-safe wire rack that's placed over a sheet pan (this is the same method I use to make my popular keto-friendly Lemon Pepper Wings).

    Toss cauliflower florets with a little oil in a mixing bowl, then coat them in a mixture of flour and seasonings. Dip each floret in a little milk then roll it in your chosen breading. Place them on the wire rack.

    Bake them to give the coating time to adhere and partially cook the cauliflower, then lightly dip them in the buffalo sauce. Return them to the oven and bake them for the final time. Serve them immediately with more buffalo wing sauce and/or ranch or blue cheese dressing for dipping, and some celery sticks.

    a plate of buffalo cauliflower wings with a small dish of ranch dressing next to a plaid towel

    How many carbs are in cauliflower wings

    This recipe has just 3g net carbs per serving! The recipe works if you're on a low-carb or keto diet and uses almond meal and whey protein isolate as the suggested breading. If you haven't tried using that as a breading before, you'll be pleasantly surprised at how wonderful it is! I also make my own homemade buffalo wing sauce which is also delicious in Keto Buffalo Chicken Dip.

    Regular flour and breadcrumbs can also be used if you're not concerned about carbs. Panko breadcrumbs are great, too.

    Why cauliflower wings get soggy

    Baked cauliflower wings can get soggy if too much of the Buffalo sauce is used when coating the wings before going back into the oven. Just lightly coating them will keep them nice and crispy. You can also opt to dip each wing into the sauce at the table, like a dipping sauce. Whatever is easiest and tastiest for you will work!

    Another method to keeping them crispy is to replace the milk with Frank's hot sauce then skip dipping them in step five. This will make them a lot spicier but go for it if that's your thing!

    It's also important to use an oven-safe wire rack placed over a sheet pan when baking the wings. This allows air to circulate under the wings which results in a crispier wing. If you don't have one, line the sheet pan with parchment paper. They won't be quite as crispy but they'll still taste delicious.

    a closeup of a plate of buffalo cauliflower wings with a small dish of ranch dressing next to a plaid towel

    How to make cauliflower wings in the air fryer

    Cauliflower wings are a perfect candidate for the air fryer and they get even more crispy than the oven. Preheat your air fryer to 400F. Follow the instructions in the recipe below through step four. Place the wings in a single layer in the air fryer and cook for 10 minutes. Remove them and coat with the buffalo sauce. Cook another 10 minutes or until they're crispy and cooked through.

    Using frozen cauliflower

    I highly recommend using fresh cauliflower for this recipe, but sometimes you need to make adjustments for cravings. I get it. Just make sure to thaw the cauliflower completely and pat it dry with paper towels before breading.

    Tips and Variations

    • Replace the Buffalo sauce with your favorite barbecue sauce
    • Add a very light coating of buffalo sauce before baking in step five
    • To get them even crispier, run them under the broiler for a few minutes after baking (watch them carefully)
    • Skip the breading entirely and toss partially roasted cauliflower with the buffalo sauce as directed
    • Be sure to use small, bite-sized cauliflower florets
    • Add a little onion powder
    • Replace the paprika with smoked paprika (or a combination) for an added smoky flavor
    A Plate Of Buffalo Cauliflower Wings With Side Of Ranch Dressing

    Buffalo Cauliflower Wings

    Yield: 2-4 servings
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes

    Get your veggies in with these crispy and tasty baked Buffalo Cauliflower Wings. Make these delicious little cauliflower bites in the oven or the air fryer for a delicious appetizer or even a meal!

    Ingredients

    • 1 small head of cauliflower, cut into bite-sized florets
    • 2 tablespoon avocado oil
    • ¼ almond meal or all-purpose flour
    • ½ teaspoon paprika
    • ¼ teaspoon garlic powder
    • ½ teaspoon coarse salt
    • ¼ teaspoon freshly ground black pepper
    • ⅓ cup almond milk (any milk will work)
    • ½ cup whey protein isolate or pork rind breadcrumbs (or regular, unseasoned breadcrumbs)
    • ½ cup buffalo sauce
    • ¼ cup ranch dressing, for dipping

    Instructions

    1. Preheat the oven to 425°F. Place an oven-safe wire cooking rack over a sheet pan and spray the rack lightly with cooking spray.
    2. In a large bowl, toss the cauliflower florets with the oil until it's completely coated.
    3. Mix together the almond meal or flour with the paprika, garlic powder, salt, and pepper. Sprinkle it over the cauliflower and toss it gently until it's all coated.
    4. Dip each cauliflower floret in the milk then roll it in the whey protein or breadcrumbs. Place on the wire rack.
    5. Bake for 15 minutes. then lightly dip each cauliflower floret in the buffalo sauce, letting any excess drip off, and return to the rack (not too much sauce or they could get soggy). Bake for another 15-20 minutes or until they're crispy and cooked through.
    6. Tip: Run them under the broiler for a few minutes to get them extra-crispy. Watch them carefully.


    Air Fryer Instructions

    1. Preheat the air fryer to 400F. Follow the instructions through step 4. Place in a single layer in the air fryer and cook for 10 minutes. Remove and coat with the buffalo sauce. Cook another 10 minutes or until they're crispy and cooked through.
    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 168Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 2mgSodium: 783mgCarbohydrates: 6gNet Carbohydrates: 3gFiber: 3gSugar: 2gProtein: 12g

    This data was provided and calculated by Nutritionix.

    © Kristy Bernardo
    Cuisine: American / Category: Appetizers
    Buffalo Cauliflower Wings

    Keto Buffalo Chicken Dip

    by Leave a Comment

    If you love the flavor of buffalo wings and creamy dips, this easy Keto Buffalo Chicken Dip recipe is a dish you'll absolutely love. It's creamy, cheesy, a little spicy, and super flavorful!

    We love this easy appetizer and it's our go-to whenever we have leftover chicken. It's quick to make and much easier to eat than a buffalo chicken wing (although we love those, too)! My mom makes this often when we get together because it's mine and my daughter Katie's favorite dip.

    a skillet of keto buffalo chicken dip

    Is Buffalo sauce keto friendly?

    The short answer is yes, buffalo sauce is keto friendly, especially if you make your own. Most ready-made sauces you purchase are also keto friendly although there are some that aren't (even some that are specifically marketed for the keto diet). I make my own homemade keto buffalo sauce and the post also has suggestions for what brands to buy and what to look out for.

    How many carbs are in Buffalo dip?

    A serving of this keto buffalo dip has 3g net carbs. It's calculated based on 8 servings for the batch, which is a good-sized portion.

    Store-bought ranch dressing usually clocks in around 2-4 grams of net carbs per serving. There are some decent keto-friendly versions that will reduce that amount to about 1 gram. There's only ¼ cup of ranch dressing in this recipe but it will still have a small impact if you use a lower-carb dressing.

    You can also omit the crumbled blue cheese crumbles to reduce the net carbs even more. I'm way too much of a blue cheese lover to leave it out but even I still love keto buffalo chicken dip without it.

    a closeup of keto buffalo chicken dip

    Can you freeze Keto Buffalo chicken dip?

    Yes, you can freeze it! It's best if you freeze it after mixing everything together but before baking; this will help prevent it from separating when it's thawed and heated. Put the mixture in a small, freezer-safe container and freeze it for up to three months.

    Let it thaw overnight in the refrigerator before baking, or use a freezer-to-oven casserole dish and increase the cooking time.

    Why does Buffalo chicken dip separate?

    Leftover buffalo chicken dip can separate when it's reheated but this is usually only minimal. It helps if the sauce is completely mixed together and smooth before adding the other ingredients. Make sure the cream cheese is very soft before attempting to mix it. Heating it for 30 seconds in the microwave can help make this easier and faster.

    How to make it in a slow cooker

    Follow the instructions through step 3 in the recipe below. Transfer the mixture to a crockpot. Cook it on high for about 1 ½ hours or until it's completely hot all the way through. Turn the crock pot to the warm setting.

    a skillet of keto buffalo chicken dip

    What to use for dipping

    • You might think we're crazy, but Belgian endive is our absolutely favorite way to dip into just about everything. It has very little flavor, is sturdy enough to scoop into even heavier dips, and it's shaped like a little scoop.
    • Of course, there's nothing like a crunchy, salty tortilla chip. We love Quest chips although you need to spoon the dip onto the chip as they're pretty fragile. Genius Gourmet chips are a little sturdier and also really good.
    • Celery sticks are an obvious but super delicious choice.
    • Parmesan crisps are pretty good, too. We love these from Trader Joe's and they're a little sturdier, too.
    • Pork rinds are popular for dipping. 4505 is our favorite brand.
    • Make your own bread with fathead dough or toast up some keto-friendly baguette slices.

    Tips and Variations

    • This recipe has a little chopped celery added which adds nice crunch. It's completely optional but we really love it.
    • Use shredded rotisserie chicken or leftover grilled, shredded chicken breast for the best results. Canned chicken will also work but I use that only if I don't have anything else.
    • Instead of chicken, try cooked shrimp! This is actually my favorite way to make it - so good!
    • Add more or less buffalo sauce depending on how spicy you like it. You can also use Frank's Original Hot Sauce in place of buffalo sauce - it's delicious and will give even more heat.
    • If you really like heat, mix in some chopped or sliced jalapeños.
    • To make it even creamier, add more cream cheese or mix in a little sour cream.
    • If you're a cheese lover, add more shredded cheese to the top before baking.
    • This recipe is easily doubled or tripled to serve more people.
    Skillet of Keto Buffalo Chicken Dip

    Keto Buffalo Chicken Dip

    Yield: 6-8 servings
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes

    If you love the flavor of buffalo wings and creamy dips, this easy Keto Buffalo Chicken Dip is a dish you'll absolutely love. It's creamy, cheesy, a little spicy, and super flavorful!

    Ingredients

    • 8 oz cream cheese, softened
    • ⅓-1/2 cup [buffalo wing sauce]
    • ¼ cup ranch dressing (or blue cheese but the carbs will increase slightly)
    • ¼ teaspoon coarse salt
    • 2 cups cooked chicken, shredded or chopped
    • ½ cup shredded cheddar cheese
    • ½ cup shredded mozzarella cheese
    • ¼ cup chopped celery (optional)
    • ¼ cup crumbled blue cheese
    • 2 tablespoon chopped green onion or parsley

    Instructions

    1. Preheat the oven to 350F.
    2. In a medium-sized mixing bowl, mix together the cream cheese, buffalo sauce, dressing, and salt until it's smooth. Add the chicken and mix until it's coated. Stir in the cheddar and mozzarella (stir in the celery also, if using).
    3. Pour into a small baking dish (about an 8x8) and spread it out using a spatula.
    4. Bake for 20-25 minutes or until it's hot and bubbly on the sides. Remove from the oven and sprinkle with the blue cheese and green onions.

    SLOW COOKER

    1. Transfer the mixture to a crockpot. Cook it on high for about 1 ½ hours or until it's completely hot all the way through.
    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 267Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 76mgSodium: 633mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 14g

    This data was provided and calculated by Nutritionix.

    © Kristy Bernardo
    Cuisine: American / Category: Appetizers
    Keto Buffalo Chicken Dip

    Keto Buffalo Sauce

    by Leave a Comment

    This lightning fast recipe for keto Buffalo sauce has just two ingredients: hot sauce and melted butter! Try some of our suggested variations to take it up another notch or use it as-is in your favorite keto recipes that call for buffalo sauce.

    Is Buffalo sauce keto friendly?

    Yes, absolutely! This recipe has ZERO carbs and only two ingredients so you know exactly what you're eating. Not only is buffalo sauce keto friendly, but it's also a key ingredient in many keto recipes. Buffalo chicken dip, buffalo wings, and cauliflower wings are all examples of what you can make with homemade buffalo sauce.

    a plate of wings tossed with keto buffalo sauce

    Which hot sauces are keto friendly?

    Most hot sauces on the market are made with minimal ingredients and are keto friendly. Always check the label, of course.

    Frank's Original Cayenne Pepper Sauce is the most popular and commonly used hot sauce for wings. It's the sauce that I use in this recipe as it makes an amazing keto buffalo sauce. The ingredients are aged cayenne red peppers, distilled vinegar, water, salt, and garlic powder. I prefer Frank's because it has heat but still a lot of flavor.

    Trappey's Red Devil Sauce is another popular one with no carbs. I haven't tried this one since I'm pretty devoted to Frank's, but here are the ingredients if you're interested in giving it a shot: distilled vinegar, red cayenne pepper, salt, guar gum, xanthan gum, and ascorbic acid.

    Here's an example of one that I'd be wary of even though a good friend of mine swears by it. BLiS Blast Hot Pepper Sauce says no carbs on the label, but check out these ingredients: red ripe peppers, vinegar, spices, garlic, seasoning, sugar, salt, maple syrup, and xantham gum. Don't get me wrong, it sounds amazing and I'd love to try it! But if you're on the keto diet, it's so important to not only check the label but also read the ingredient list so know what you're purchasing.

    This is why I just make my own since it only takes a few minutes AND it's SO GOOD!

    Carbs in store-bought Keto Buffalo sauce

    Most buffalo sauces you'll find in stores don't have carbs, but always check the label to be sure. What they sometimes do have, however, is unwanted ingredients, such as corn starch and corn syrup.

    Some brands that are specifically marketed for the keto diet also include tapioca starch. It's debatable whether or not that's "allowed" on the keto diet, but a delicious buffalo sauce doesn't need it! Check those labels, folks.

    A great-tasting ready-made keto buffalo wing sauce that has only natural ingredients is the Primal Kitchen brand. It's a lot more expensive but it's delicious and worth the price IF you don't want to make your own. It really is so quick and easy to make it at home though, so I hope you'll save some cash and give this easy recipe a try!

    a plate of wings tossed with keto buffalo sauce

    Keto Buffalo Sauce - Recipe Variations

    • Make a thicker, creamy buffalo sauce by adding ¼ cup mayonnaise to the cooled sauce, then whisk it vigorously until it's combined. Add more until it's just how you like it! Softened cream cheese cut into small pieces then stirred into the piping hot sauce also works really well. Creamy buffalo sauce is especially delicious with chicken tenders, grilled chicken breast or keto buffalo chicken wings.
    • Add a couple of minced garlic cloves to the butter while it's melting.
    • Stir in a little regular or smoked paprika
    • Add a few dashes of Worcestershire sauce (watch the amounts as it's not keto friendly)
    • Add cayenne pepper if you want more heat! If you want less heat, decrease the amount of hot sauce used in the recipe.

    Ways to use Keto Buffalo Sauce

    Chicken Wings Tossed With Keto Buffalo Sauce

    Keto Buffalo Sauce

    Yield: 2 cups
    Prep Time: 1 minute
    Cook Time: 5 minutes
    Total Time: 6 minutes

    This lightning fast recipe for keto Buffalo sauce has just two ingredients: hot sauce and melted butter! Try some of our suggested variations to take it up another notch or use it as-is in your favorite keto recipes.

    Ingredients

    • 1 cup cayenne pepper hot sauce (such as Frank's)
    • 1 cup unsalted butter, preferably grass-fed

    Optional

    • 2 garlic cloves, minced (add it to the butter when you're melting it)
    • 1 teaspoon regular or smoked paprika
    • a few dashes of Worcestershire sauce
    • cayenne pepper, to taste, to add even more heat

    Instructions

    1. Melt the butter in a saucepan over medium heat. Turn off the heat and stir in the hot sauce.
    2. Toss with crispy baked wings or in your favorite recipe that calls for buffalo sauce.

    Notes

    Creamy Buffalo Sauce: If you prefer a creamier sauce you can stir in 4 oz. softened cream cheese, cut into small pieces, into the sauce before removing from the heat. Or you can whisk in ¼ cup mayonnaise once it's completely cooled.

    Nutrition Information:
    Yield: 16 Serving Size: 1
    Amount Per Serving: Calories: 103Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 468mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

    This data was provided and calculated by Nutritionix. It was calculated using only the first two ingredients: hot sauce and butter.

    © Kristy Bernardo
    Cuisine: American / Category: Sauces
    Keto Buffalo Sauce

    14 Amazing Carbquik Recipes

    by 3 Comments

    If you're looking for incredible Carbquik recipes, you're in the right place! Below you'll find 14 Carbquik recipes for everything from breakfast to dessert. Each Carbquik recipe lists the net carbs for your convenience!

    Scroll down for the Carbquik recipes ⬇

    a photo of sausage balls promoting a list of carbquik recipes

    What is Carbquik?

    Carbquik is a low carb baking mix shortcut that's used in all kinds of recipes. Muffins, biscuits, cinnamon rolls, banana bread, pancakes, and pizza crust are just a few examples of baked goods you can make with Carbquik baking mix. It's used similar to how you'd use Bisquick. The main ingredient in Carbquik is carbalose flour.

    What is Carbalose flour?

    Carbalose is a substitute for all-purpose flour and has roughly 80% less carbs. It's made mostly from wheat but because most of its carbs come from fiber, the net carbs are very low. (Fiber amounts are subtracted from total carbs in an ingredient or recipe to get the net carb amount).

    The most popular low-carb substitutes for all-purpose flour when baking is almond flour and coconut flour, which work really well in most cases. I use both of them myself. But carbalose flour is the closest you'll find to "real" flour, however, and it's the easiest to substitute in recipes.

    Is Carbquik okay for Keto?

    Here's my opinion from someone who's been eating low-carb and Keto for a long time. Carbquik is perfectly fine for keto in moderation. Keto is meant to include whole foods and limited processed foods. Having said that, there's definitely a place for Carbquik in my keto diet.

    My favorite way to enjoy Carbquik is a biscuit with softened, salted butter. One Carbquik biscuit has just 2g net carbs! When I first starting limiting carbs in my diet, bread, biscuits, and other baked goods were what I missed the most. Being able to enjoy one guilt-free is what made it easier for me to stick with it.

    How many carbs are in a cup of Carbquik?

    According to Carb Manager, 1 cup of Carbquik has 6 net carbs. Here's the nutritional breakdown:

    • Carbs: 48g
    • Dietary Fiber: 42g
    • Sugar: 0 g
    • Fat: 18 g
    • Protein: 18 g
    • Sodium: 630 mg
    • Calories: 270

    Can you replace flour with Carbquik?

    You can replace flour with Carbquik in most recipes. Very occasionally the liquid amounts in the recipe will need to be adjusted slightly, however. There's no tried-and-true formula that applies to all recipes, so unfortunately you just have to give it a shot and hope for the best the first time around. I've found that all but one of the recipes I've substituted it with - and I've made a lot - turned out the same as the original.

    Can Carbquik be substituted for Bisquick?

    Carbquik makes a great substitute for Bisquick. I use it in all the time in these Bisquick Sausage Balls for an easy appetizer. Or a snack. Oh, who am I kidding? I've eaten those bad boys for dinner.

    Does Carbquik go bad?

    Always try to use Carbquik by the sell by date on the box. Ours has never lasted longer than a few months since we use it in so many different low-carb recipes.

    Carbquik can be frozen to extend its shelf life. Use it straight from the freezer although I like to give it a few minutes to come to room temperature depending on the recipe.

    Where to buy Carbquik

    Carbquik is available on Amazon, which is where I buy it. It's also available at Walmart and online at Netrition. The Carbquik website also has a search function to find local independent retailers near you.

    Tips for using Carbquik for the best results

    • Just like when you measure regular flour, spoon Carbquik into a measuring cup versus scooping it out with the cup itself. Never pack it into the measuring cup.
    • Don't be afraid to add a little more Carbquik if your mixture is too soft, or a bit more liquid if it's too thick. Many things can affect this, such as humidity,
    • Don't over-mix! This is true for most, if not all, baked goods. Over-mixing can cause the end result to be dense and heavy.
    • Unless specifically stated in the recipe, mix your batter or dough just before baking. Leaving it sit out too long can cause your baked goods to not rise properly.

    What Carbquik recipes have you made? Share in the comment section (feel free to link to your favorites)!

    14 Amazing Carbquik Recipes

    Instant Pot Chicken and Dumplings

    by 2 Comments

    This easy Instant Pot Chicken and Dumplings recipe has been passed down for generations in my family. It's been adapted for the Instant Pot to make it even easier! Below you'll find step-by-step photos and instructions so you can see how simple it is to make this hearty, delicious, and comforting dish!

    a bowl full of instant pot chicken and dumplings

    Instant Pot Chicken and Dumplings

    What makes this the best Instant Pot Chicken and Dumplings?

    The original recipe was handed down from my grandmother to my mom, and it was likely my great-grandmother's before that. It's an old-fashioned, authentic recipe that uses real ingredients for a comforting, delicious bowl of hearty chicken and dumplings.

    When I wrote my first book, "Weeknight Cooking with your Instant Pot", I adapted the recipe for the Instant Pot. It was a perfect candidate since chicken in the Instant Pot - especially when it's pressure cooked directly in liquid - gets incredibly tender very quickly.

    Ingredients in Instant Pot Chicken and Dumplings

    There aren't many ingredients in chicken and dumplings. They're almost identical to chicken soup, with the addition of flour to thicken it into a stew-like consistency.

    Main ingredients

    • chicken legs or thighs
    • carrots
    • celery
    • onion
    • flour
    • salt and pepper
    • chicken broth

    Dumpling ingredients

    • flour
    • baking powder
    • salt
    • whole milk
    • vegetable or canola oil

    If you like, you can add freshly chopped herbs to the dumplings. I prefer the dumplings without herbs, but it really comes down to personal taste. If you'd like to give that a try, here are some herbs that work well. Be cautious not to add too much; you only want to add a subtle flavor. Start 1-2 tablespoons of any of these herbs or a combination:

    • dill
    • parsley
    • thyme (go lighter with this one as it has a strong flavor)
    • oregano
    • chives
    a ladle full of instant pot chicken and dumplings

    How can I make this low-carb or keto?

    You're in luck! I have a Keto Chicken and Dumplings recipe as well as other delicious keto recipes. You can also grab my 4th cookbook, "Weeknight Keto", on Amazon and at major retailers and bookstores nationwide.

    Can you use rotisserie or canned chicken?

    Shortcuts in recipes like this can be great and you can use either of those here. It tastes so much better if you cook the chicken yourself, however, and only adds a few minutes of prep time.

    If you're truly short on time and need to streamline the process, I suggest skipping the browning step instead. This step does add a lot of flavor to the broth, so keep it in if at all possible.

    Can you use chicken breasts instead?

    Chicken breast - both bone-in or boneless, skinless chicken breasts - will work in this recipe. Dark meat is what I suggest using, or a combination of both. I've made this with white meat when that's all I had and it definitely works, although I prefer using chicken legs or thighs.

    Starting with frozen chicken

    It's true, you can cook frozen chicken in your Instant Pot! If you're using the recommended bone-in chicken thighs or legs with skin, skip browning them and add them after sautéing the mirepoix (carrots, onions, and celery).

    Using canned biscuits for the dumplings

    Canned buttermilk refrigerated biscuits are an easy shortcut if you'd prefer not to make the homemade dumpling dough. One can is all you'll need for this recipe. Roll out the biscuit dough until each biscuit is about ⅛-inch thick then cut them into strips about ½-inch wide. Drop them into the simmering chicken broth as instructed in the recipe below.

    a closeup of a bowl full of instant pot chicken and dumplings

    How to make Instant Pot Chicken and Dumplings

    It's very simple to make Instant Pot Chicken and Dumplings. It's really just chicken soup that's been thickened with delicious dumplings instead of noodles. The dumplings are very easy to make and take just a few minutes. After you make this once, you'll practically be able to do it in your sleep!

    Watch the video above that shows how easy it is, or scroll down for step-by step photos and instructions.

    Step by Step Instructions

    Press the Sauté function to preheat your Instant Pot. When the word hot appears on the display, brown the chicken (skin-side down), in batches if necessary. Remove the chicken and set it aside.

    raw chicken legs being seared in the instant pot for chicken and dumplings

    Add the carrots, celery and onions to the pot. Cook, stirring occasionally, until the onions are soft, about five minutes or so.

    diced carrots, onions, and celery in the instant pot ready to saute to make chicken and dumplings

    Add the flour, salt and pepper; cook about another minute, stirring frequently. Turn off the Instant Pot.

    flour, salt, and pepper added to the instant pot after sauteing carrots, onions, and celery

    Add the chicken back to the pot and pour the broth over, taking care that most of the chicken is submerged (add a little more broth if necessary). Close and lock the lid of the Instant Pot. Press Manual and immediately adjust the timer to 10 minutes. Check that the cooking pressure is on high and that the release valve is set to Sealing.

    Meanwhile, make the dumplings. Mix together the flour, baking powder and salt in a medium-sized mixing bowl. Add the milk and oil and stir just until incorporated (over-mixing can make your dumplings tough).

    a pot full of the ingredients ready to pressure cook instant pot chicken and dumplings

    When the time is up, allow the pressure to release naturally. Open the Instant Pot and gently stir. Note: You can remove the chicken, shred the meat and return it to the pot at this point. Or you can leave the pieces whole if you prefer.

    simmering instant pot chicken and dumpling ingredients just before adding the dumplings

    Switch to the Sauté setting, then drop in your dumplings by large spoonfuls, leaving them at the top (don't stir them in). Put the lid back on for 10 minutes and simmer until the dumplings are cooked through.

    dumplings added to the instant pot before cooking for chicken and dumplings

    How long should you sauté the chicken in the Instant Pot?

    Sauté the chicken just long enough to brown it on all sides. It takes a few minutes per side to get it nice and golden brown.

    Can you stack the chicken?

    Place the chicken in the Instant Pot in one layer if you can. Don't worry if a few pieces don't quite fit as it's fine to stack them if necessary. You really just want as much of the chicken in the liquid as possible.

    Can you make Instant Pot Chicken and Dumplings ahead of time?

    Here are a few methods you can choose from to make this dish in advance:

    1. Make the dumplings the day before. The dumplings can be refrigerated for up to one day before cooking. Don't form the dumpling dough into balls until just before cooking them as they'll lose more moisture. Wrap the dough tightly with saran wrap and place it in an airtight container in the fridge.
    2. Make the entire dish and refrigerate it. Chicken and dumplings is one of those dishes that tastes even better the next day, making it a great make-ahead meal. Reheat over medium-low heat on the stove. You can also store the entire dish directly in the Instant Pot insert you cooked it in, just cover it tightly before refrigerating. Place it back in the Instant Pot and reheat on the "less" sauté setting.
    3. Make the entire dish and freeze it. You can freeze chicken and dumplings for up to three months in an airtight, freezer-safe container. Thaw it overnight in the refrigerator then reheat as directed above.

    How to make Instant Pot Chicken and Dumplings in a slow cooker

    If you prefer to make this in a slow cooker, I recommend using canned biscuit dough instead of the homemade dumplings as the thin strips cook faster. You could also roll out the homemade dough into the same size strips if you prefer.

    • To make this recipe in a crockpot, follow step 1 and 2 of the instructions in the recipe but using a sauté pan or skillet.
    • Add that mixture to the slow cooker and top with the chicken pieces. Cover and cook on high for 3 hours or on low for 6 hours.
    • Have your strips of dumpling dough ready as you want to keep the lid off of the crockpot for a little time as possible.
    • Remove the lid from the crockpot and immediately add the dumplings. Gently press them down into the liquid to make sure they're all fully submerged. Replace the lid quickly to retain as much heat as possible.
    • Cook for another hour or until the dumplings are cooked through.
    a dish of instant pot chicken and dumplings

    Tips for perfect Instant Pot Chicken and Dumplings

    • Add some heavy cream at the end of cooking if you prefer a creamier dish
    • Stir in some frozen peas just before adding the dumplings to the pot
    • Use chicken thighs or legs (dark meat) which is fattier and will get more tender than other cuts
    • Don't over-mix the dumpling batter to help them stay light and not dense
    • For the best flavor, don't skip browning the chicken
    • The broth should thicken from the flour in the recipe. However, if you prefer it to be even thicker, you can also add a cornstarch slurry (equal parts corn starch and cold water whisked together; I suggest a tablespoon or two of each) to the pot when the liquid is at a strong simmer and before adding the dumplings.
    • Add a bay leaf to the pot if you have some on hand
    • Season it well! Start with the two teaspoons of salt in the recipe and add more to taste. It's very bland without salt but very delicious when seasoned properly! My dad likes to season his bowl with extra garlic salt (it's pretty good, ngl).
    • You can make the dumplings whatever size you like. Smaller dumplings will cook faster. I aim for about 1-inch thick dumplings. You can gently roll them into balls or drop them by the spoonful (I do the latter).

    What sides go with Instant Pot Chicken and Dumplings?

    While this really is a complete meal on its own, here are some side dish suggestions:

    Discover more delicious Instant Pot Recipes and don't miss this delicious Instant Pot Beef Stroganoff with Blue Cheese & Chives!

    Easy Instant Pot Chicken And Dumplings

    Instant Pot Chicken and Dumplings

    Yield: 8 servings
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes

    A recipe that's been passed down through generations, adapted for the modern Instant Pot!

    Ingredients

    • 1 tablespoon vegetable or avocado oil
    • 3 lb chicken legs or thighs
    • 4 carrots, chopped
    • 4 celery stalks, chopped
    • 1 medium onion, chopped
    • ¼ cup flour
    • 2 teaspoon coarse salt
    • ½ teaspoon pepper
    • 2 tablespoon chopped fresh parsley (optional)
    • 32 oz chicken broth (chicken should be almost covered; add more if necessary)

    DUMPLINGS:

    • 1 cup flour
    • 2 teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup whole milk
    • 2 tablespoon vegetable oil

    Instructions

    1. Press “Sauté” to preheat your Instant Pot. When the word “hot” appears on the display, add the oil. When it's shimmering, add the chicken pieces to the pot. Brown the chicken (skin-side down), in batches if necessary. Set the chicken aside. Add the carrots, celery and onions to the pot.
    2. Cook, stirring occasionally, until the onions are soft, about five minutes or so. Add the flour, salt and pepper; cook about another minute, stirring frequently. Turn off the IP.
    3. Add the chicken back to the pot and pour the broth over, taking care that all the chicken is submerged (add a little more broth if necessary). Close and lock the lid of the Instant Pot. Press “Manual” and immediately adjust the timer to 10 minutes. Check that the cooking pressure is on “high” and that the release valve is set to “Sealing”.
    4. Meanwhile, make the dumplings. Mix together the flour, baking powder and salt in a medium-sized mixing bowl. Add the milk and oil and stir just until incorporated (over-mixing can make your dumplings tough).
    5. When the time is up, allow the pressure to release naturally. Open the IP and gently stir. Note: You can remove the chicken, shred the meat and return it to the pot at this point. Or you can leave the pieces whole if you prefer.
    6. Switch to “Sauté” mode, then drop in your dumplings by large spoonfuls, leaving them at the top (don’t stir them in). Put the lid back on for 10 minutes and simmer until the dumplings are cooked through. Sprinkle with parsley, ladle into bowls, and serve.

    Notes

    The cooking time listed doesn't include the time it takes for the Instant Pot to come to pressure. This can often take as long as 20 minutes when the pot is filled with ingredients.

    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 500Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 241mgSodium: 1543mgCarbohydrates: 21gFiber: 2gSugar: 3gProtein: 49g

    This data was provided and calculated by Nutritionix.

    © Kristy Bernardo
    Cuisine: American / Category: Dinner
    Instant Pot Chicken and Dumplings

    Banana Blueberry Muffins

    by 2 Comments

    These Banana Blueberry Muffins are ultra-moist yet light and flavorful! They take just 30 minutes from start to finish and can be frozen for an easy morning on-the-go breakfast or snack.

    a closeup of banana blueberry oatmeal muffins in a muffin pan just out of the oven

    Easy Banana Blueberry Oatmeal Muffins

    This recipe is so simple to make and it takes just 30 minutes. Enjoy these delicious muffins for breakfast, even on a weekday! I'm not a morning person so I need to have easy breakfast recipes on hand. Banana Bread Muffins, Baked Oatmeal Cups and Overnight French Toast Bake are also favorites.

    Ingredients

    • ripe bananas
    • brown sugar
    • egg
    • vanilla extract
    • unsalted butter
    • all-purpose flour
    • quick-cooking oats
    • baking powder
    • baking soda
    • cinnamon
    • salt
    • fresh blueberries (or frozen, see below)
    • sliced almonds
    five blueberry oatmeal muffins in cupake liners on the counter

    Can you use frozen blueberries?

    Frozen blueberries will work beautifully in these banana blueberry oatmeal muffins! I always recommend going with fresh as frozen tend to bleed into the batter, but that's really the only downside. Don't thaw them beforehand and fold them very gently into the batter until they're evenly distributed.

    How to make the best homemade Banana Blueberry Muffins

    Mix together all the wet ingredients first. This does include the sugar, too, as you want it to dissolve so your muffins aren't grainy. Mix the mashed banana, brown sugar, egg, and vanilla extract together in a bowl, then stir in the melted butter.

    In a separate bowl, whisk together the dry ingredients: flour, oats, baking powder, baking soda, cinnamon, and salt. Add this mixture to the wet ingredients and stir just until it's combined.

    Toss the blueberries with a tablespoon of flour. This helps prevent them from bleeding into the batter or sinking to the bottom. This step is entirely optional, as they'll still be delicious either way! Gently fold them into the batter.

    Place cupcake liners into a 12-count muffin pan. Again, this is optional but it makes it easier to get them out of the pan. If you're not using them, be sure to spray your pan well with cooking spray. Divide the batter evenly between the cups. Sprinkle the sliced almonds evenly over the tops.

    Bake for 20 minutes or until the muffins are lightly browned and baked all the way through. Allow the muffins to cool for 5 minutes, then remove them from the pan and cool on a wire rack.

    banana blueberry oatmeal muffins in a muffin pan just out of the oven

    Can you freeze Banana Blueberry Muffins?

    There's nothing better than a tasty banana blueberry muffin for breakfast. They're quick and simple enough that you might have the time before heading to work, but it's even easier if you have some in the freezer!

    They're very simple to freeze, just be sure they're cooled completely to room temperature first. Keep them in a freezer-safe Ziploc bag or an airtight container that's just the right size to hold the muffins (you don't want too much excess air). They can be frozen for up to three months.

    They're best enjoyed at room temperature, so either thaw them in the refrigerator overnight so they're ready in the morning, or just set them out on the counter until they're thawed, usually about two hours.

    a closeup of a banana blueberry muffin

    Muffin Tips and Alternatives

    • Make mini-muffins using a mini-muffin pan
    • Use a combination of berries, such as raspberries and blueberries, or swap them out completely
    • Don't over-mix the batter
    • Use coconut oil in place of the melted butter
    • The sliced almonds are optional. You can also sprinkle on some turbinado sugar to the tops before baking
    • Mixing fresh blueberries with a little flour before adding them to the batter helps them from sinking to the bottom. It also helps to prevent their juice from bleeding into the batter.
    • If you prefer using almond flour, add only ¼ cup in place of the 1 cup of all-purpose flour. Please note that I haven't tested that amount for this recipe. For more information, you can read this article on how to bake with almond flour. You can also read this article if you're interested in how to use coconut flour.
    • If you don't have muffin liners, spray the muffin wells with cooking spray before adding the batter. I've found that they release better with liners but either will work just fine.
    banana blueberry muffins in a muffin pan just out of the oven
    Homemade Blueberry Banana Muffins

    Banana Blueberry Muffins

    Yield: 12 muffins
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes

    These Banana Blueberry Muffins are ultra-moist yet light and flavorful! They take just 30 minutes from start to finish and can be frozen for an easy morning on-the-go breakfast or snack.

    Ingredients

    • 3 large ripe bananas, mashed (about 1 cup total mashed banana)
    • ½ cup light brown sugar
    • 1 large egg, beaten
    • 1 teaspoon vanilla extract
    • ⅓ cup unsalted butter, melted
    • 1 cup all-purpose flour (+ 1 tablespoon for the blueberries)
    • ½ cup quick cooking oats
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ½ teaspoon salt
    • 1 cup fresh blueberries
    • ⅓ cup sliced almonds (optional)

    Instructions

    1. Preheat the oven to 375F.
    2. Place the mashed bananas in a medium-sized mixing bowl. Add the brown sugar, egg, and vanilla. Whisk it together until it's combined. Stir in the melted butter.
    3. In a separate bowl, whisk together 1 cup of the flour, oats, baking powder, baking soda, cinnamon, and salt. Add this mixture to the wet ingredients and stir just until it's combined.
    4. Toss the blueberries with the remaining tablespoon of flour. Gently fold them into the batter.
    5. Place cupcake liners into a 12-count muffin pan. Divide the batter evenly between the cups. Sprinkle the sliced almonds evenly over the tops.
    6. Bake for 20 minutes or until the muffins are lightly browned and baked all the way through. Allow the muffins to cool for 5 minutes, then remove them from the pan and cool on a wire rack.
    Nutrition Information:
    Yield: 12 Serving Size: 1
    Amount Per Serving: Calories: 187Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 252mgCarbohydrates: 28gFiber: 2gSugar: 13gProtein: 3g

    This data was provided and calculated by Nutritionix.

    © Kristy Bernardo
    Cuisine: American / Category: Breakfast and Brunch
    Banana Blueberry Muffins

    Avocado Sauce

    by Leave a Comment

    This avocado sauce recipe is so easy to make and takes just 5 minutes. Use it as a topping for tacos and burgers, as a salad dressing, or even as a dipping sauce to go with chips and salsa!

    It wasn't easy to come up with a name for this avocado sauce recipe. It's similar to guacamole but the addition of sour cream and olive or avocado oil makes it thinner and creamier. Avocado lime sauce, avocado cream sauce, or avocado dip? It's wonderful when used as an avocado dressing yet that's not quite right either.

    I ultimately ended on avocado sauce since it's so versatile and can be used for so many different things. It can be mild or spicy, on the tart side with more lime, or even creamier with more sour cream. I've drizzled it on everything from cilantro-lime grilled chicken, Mexican nachos, beer battered fish tacos, and even used it as an avocado pasta sauce. Add it to mayonnaise for a delicious sandwich spread or make chicken salad.

    a dish of spicy avocado sauce next to a fresh lime wedge and cilantro

    What is avocado sauce made of?

    You don't need many ingredients to get a lot of flavor in just a few minutes time! Add more or less of any of these to make it just the way you like it. If you're watching your calories, swap the sour cream for greek yogurt.

    • Garlic
    • Ripe avocado
    • Sour cream
    • Fresh cilantro
    • Olive oil or avocado oil
    • Lime juice (or lemon juice)
    • Salt & pepper
    • Jalapeño pepper or hot sauce (optional)

    How to make avocado sauce

    This is one of those easy recipes where you gather a few ingredients, then just blend them all until they're smooth. It's really that simple! Add the garlic first and pulse it a few times before adding the rest of the ingredients. This ensures that you don't end up with a chunk of garlic that didn't get blended.

    Can I use frozen avocado?

    Frozen avocado works just fine in this recipe. Although I mostly use it for smoothies, it works really well in any recipe where it's blended with other ingredients. I'd much rather use a fresh avocado if I'm using it in a salad or on a burger, but when it's pureed, you can't tell much difference. Make sure you thaw it first unless you're making a smoothie.

    a dish of avocado sauce next to a fresh lime wedge and cilantro

    How to serve avocado sauce?

    I've touched on this already but here's a list of some ways you can use it:

    • As you might have guessed, it goes really well with all things Mexican. Quesadillas, burritos, enchiladas or on a fish taco or chicken fajitas. Drizzle it over healthy nachos or on a burrito bowl.
    • As a dip for tortilla chips, crackers, or veggie sticks.
    • Spread some on grilled chicken.
    • It's delicious as a condiment. Spread it on a turkey sandwich as-is or mix it with a little mayonnaise first.
    • Mix it with a little mayonnaise or replace the mayo entirely in chicken or pasta salad.
    • Toss it with chopped, fresh tomato for a creamy avocado salsa. Better have a tortilla chip handy!
    • Use it as an avocado pasta sauce.

    How to keep it from turning brown

    Most recipes where avocado is the main ingredient will ultimately start to turn brown. The lime juice in this recipe helps keep it green for a few days so you don't have to worry unless you don't eat it all right away. Pressing plastic wrap over the surface to keep out as much air as possible really helps. I keep mine in an airtight container with plastic wrap on the surface, which keeps it perfect for its shelf life (about five days).

    Can I make this a spicy avocado sauce?

    You can make this as spicy as you like! I prefer it spicy so I almost always add a jalapeño or even a little hot sauce. A little salsa verde would add just a touch of heat.

    If you're looking for a great salad dressing, try this Avocado Lime Ranch Dressing, too!

    Spicy Avocado Sauce

    Avocado Sauce

    Yield: 8 servings
    Prep Time: 5 minutes
    Total Time: 5 minutes

    This avocado sauce recipe is so easy to make and takes just 5 minutes. Use it as a topping for tacos and burgers, as a salad dressing, or even as a dipping sauce to go with chips and salsa!

    Ingredients

    • ½ garlic clove
    • 1 avocado
    • ⅓ cup sour cream
    • ¾ cilantro (a large handful)
    • ¼ cup extra-virgin olive oil or avocado oil
    • juice of ½ lime
    • coarse salt & freshly ground black pepper, to taste
    • 1 small jalapeño pepper, stem and seeds removed (optional)

    Instructions

    1. Place the garlic in a high-powered blender or food processor and pulse until it's finely minced.
    2. Add the remaining ingredients and blend on high until it's smooth and creamy.
    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 118Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 57mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 1g

    This data was provided and calculated by Nutritionix.

    © Kristy Bernardo
    Cuisine: Mexican / Category: Sauces
    Avocado Sauce

    Almond Flour Biscuits

    by 3 Comments

    These low-carb keto almond flour biscuits are easy to make, just drop them on a sheet pan and bake! They're perfect for breakfast, with soups and stews, and can even be made into sweet biscuits for a delicious low-carb dessert or snack.

    I've finally perfected this almond flour biscuit recipe and I couldn't be more pleased with them! I've experimented with a lot of different ingredients and finally realized that simple really can be best.

    I've tested versions with sour cream, coconut oil, egg whites, other types of nut flour, and even baking them in a muffin tin. Cold butter, heavy cream, and even buttermilk and coconut milk! The first time I tested this recipe it was this close to perfect, and with a few small tweaks it's finally there.

    a closeup of almond flour biscuits just out of the oven

    What is Almond Flour?

    Almond flour is a low carb, grain free and gluten-free flour made from ground almonds. According to Healthline, almond flour has more "more health benefits than traditional wheat flour", including more nutrients and less "bad" LDL cholesterol and insulin resistance.

    Blanched Almond Flour vs Almond Meal

    Blanched almond flour, also known as natural almond flour, removes the almond skins prior to grinding, resulting in a finer texture and off-white color. Unblanched flour or almond meal grinds the almonds with the skin intact, resulting in a coarser texture with red-brown specs from the almond skins.

    Keto Biscuit Ingredients

    • Blanched almond flour (not almond meal)
    • Baking powder
    • Baking soda
    • Salt
    • Melted butter
    • Cream cheese
    • Eggs

    How to make almond flour biscuits

    These easy low carb biscuits take less than 10 minutes to make the dough and another 15 for baking!

    To make the dough, whisk together the almond flour, baking powder, baking soda, and salt. Melt the butter in a small microwave-safe bowl then add the cream cheese and whisk it vigorously to combine. Whisk in the beaten eggs.

    Add the egg mixture to the almond flour mixture and stir just until it's thoroughly combined. Drop the biscuits onto a sheet pan lined with parchment paper. Bake for about 15 minutes or until they're lightly browned and baked through.

    a batch of keto almond flour biscuits cooling on a wire rack over a dark gray towel

    Do almond flour biscuits taste like regular biscuits?

    They're very, very close. I don't notice any flavor difference at all while my partner swears they taste just slightly different (but he loves them and he requests them often). The main difference is that the texture is a lot more "crumbly" although less so than many other keto baked goods. They're sliceable and absolutely delicious.

    Can you use almond flour in place of Bisquick?

    You can't swap almond flour for Bisquick and get the same results as they're not even close to the same thing. If you want to make your own homemade Bisquick mix, I have a recipe for it toward the bottom of this post for Bisquick Sausage Balls. The first four ingredients in this recipe is essentially a low-carb Bisquick replacement. And there's always CarbQuik!

    What type of almond flour is best for baking?

    Super-fine, blanched almond flour is best for baking. It's on the pricey side but you can buy a large bag of the Kirkland brand at Costco much cheaper. I'm also a fan of Bob's Red Mill Super Fine Blanched Almond Flour.

    a keto biscuit made with almond flour cooling on a wire rack

    Can I make these sweet biscuits?

    Make sweet biscuits by adding a couple of tablespoons of powdered erythritol (such as Swerve) to the dry ingredients before mixing and baking the biscuit dough. Use them to make strawberry shortcake! Or make a mixture of cinnamon and granulated erythritol and mix it into softened butter and use it as a sweet low-carb spread.

    You can also sprinkle a bit of granulated erythritol onto the top of each biscuit before they're baked.

    Tips for the best almond flour biscuits

    • Don't overmix the dough - this goes for almost all baked goods as it can make the biscuits more dense
    • To make flavored biscuits, feel free to mix in your favorite chopped fresh herbs and spices. My favorite is ½ teaspoon of garlic powder with some fresh or dried parsley. Trader Joe's "Everything but the Bagel" seasoning is also terrific sprinkled on just before baking (especially if I'm serving them with soup).
    • Make sure to bake these just until they're lightly browned. Over-baking can make them more dense and not as fluffy.
    a keto almond flour biscuit spread with butter

    What to serve them with

    • Make a keto biscuit and jam (use either a store-bought sugar-free jam - but check the net carbs as they're sometimes still high - or make your own sugar-free strawberry jam)
    • They're perfect to sop up the addictive sauce from Garlic Butter Shrimp Scampi
    • Beanless Chili is SO GOOD and perfect with an almond flour biscuit
    • Spread with some keto peanut butter, especially when they're warm!
    • Dipped in the Dijon-butter sauce from these low-carb Instant Pot Pork Chops is perfection
    • With just about any salad. Try keto salad with grilled romaine or this Caprese appetizer salad.
    • For breakfast with bacon and eggs. Even better with sausage gravy.
    • Soup with a homemade biscuit is always a good thing!
    • Keep it simple: spread with softened, salted butter when they're just out of the oven. Heaven!
    • I haven't had a chance to test it but a small amount of cheddar mixed in to the dough to make cheddar biscuits would be delightful. Brush them just out of the oven with melted garlic butter.
    almond flour biscuit recipe cooling on a wire rack

    How to store and freeze almond flour biscuits

    These keto almond flour biscuits can be kept in an airtight container in the refrigerator for up to 5 days. They may last even longer but that's the longest they've ever lasted in our house. They're best if enjoyed the day they're made, and like most homemade biscuits, don't get any better than when they're warm from the oven. You can pop one in the microwave for 15-30 seconds and they'll be softer but still so good!

    They can also be frozen. If we have any left, I pop the cooled biscuits into a Ziploc freezer bag. They're best if enjoyed within three months but you can leave them for up to six.

    Note: This is also a paleo biscuit recipe, as well as keto and low-carb.

    Keto Almond Flour Biscuits

    Almond Flour Biscuits

    Yield: 8-12 biscuits
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes

    These low-carb keto almond flour biscuits are easy to make, just drop them on a sheet pan and bake! They're perfect for breakfast, with soups and stews, and can even be made into sweet biscuits for a delicious low-carb dessert or snack.

    Ingredients

    • 2 cups almond flour
    • 1 ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 4 tablespoon butter (½ stick)
    • 2 oz cream cheese, softened and cut into 8 pieces
    • 3 large eggs, beaten (room temperature)

    Instructions

    1. Preheat the oven to 350°F.
    2. Whisk together the almond flour, baking powder, baking soda, and salt.
    3. Melt the butter in a small microwave-safe bowl. Add the cream cheese and whisk vigorously to combine. Whisk in the beaten eggs.
    4. Add the egg mixture to the almond flour mixture and stir just until it's thoroughly combined.
    5. Drop the biscuits onto a sheet pan lined with parchment paper. Bake for about 15 minutes or until they're lightly browned and baked through.
    Nutrition Information:
    Yield: 12 Serving Size: 1
    Amount Per Serving: Calories: 177Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 61mgSodium: 225mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 6g

    This data was provided and calculated by Nutritionix. The amounts were calculated for 1 biscuit and based on an amount of 12 total biscuits.

    © Kristy Bernardo
    Cuisine: American / Category: Keto Recipes
    Almond Flour Biscuits

    The BEST Smoked Mac and Cheese (Easy and Creamy!)

    by 11 Comments

    Smoked Mac and Cheese is the ultimate mash-up of two beloved comfort foods: creamy baked macaroni and cheese and the rich, savory flavor that comes from low-and-slow smoking. This version features a smooth, velvety sauce made with sharp cheddar, creamy Gouda, nutty Parmesan, and smooth cream cheese. It's an irresistible side dish (or main!) that belongs at every cookout, potluck, or holiday dinner.

    Whether you use a pellet smoker like a Traeger, an electric smoker, or even your grill, this recipe will show you how to master smoked mac and cheese at home.

    cast iron skillet filled with smoked mac and cheese fresh off the smoker

    Nine years ago this summer, I bought myself a smoker. As a huge lover of St. Louis-style ribs, I decided to take on this new cooking hobby. It's been great fun and I've smoked more meats and sides on my smoker than I can count. Smoked Mac and Cheese is one of my absolute favorites!

    What Cheeses Work Best for Smoked Mac and Cheese

    Sharp cheddar, Gouda, Parmesan, and cream cheese make the perfect melting combo. Use high-quality blocks and grate them yourself for the best texture.

    Tools You'll Need for Smoking Macaroni and Cheese

    • Smoker (pellet smoker, electric smoker, or charcoal/wood offset smoker)
    • Cast iron skillet or disposable aluminum pan
    • Wood chips: applewood, cherry, or pecan for mild, sweet smoke
    • Grater (for best texture, avoid pre-shredded cheese).

    Ingredients for Smoked Mac and Cheese

    • Dry macaroni noodles
    • Butter
    • Flour
    • Mustard powder
    • Whole milk
    • Half & half
    • Cream cheese
    • Sharp cheddar cheese
    • Gouda cheese
    • Parmesan cheese

    How to Smoke Mac and Cheese with Cheddar, Gouda & Parmesan

    The recipe I've provided makes a damn fine smoked mac n cheese and I highly suggest you give it a try. Having said that, I'll tell you a secret: if you already have a favorite, tried & true recipe, feel free to use it! Any recipe you use can easily be smoked using these instructions. You'll just want to be sure it's creamy enough that the pasta doesn't dry out while it's smoking.

    There are just a few simple steps to making smoked mac and cheese:

    1. Cook the pasta to al dente. The mac and cheese will be sitting on the smoker for at least an hour which will give the cooked pasta plenty of time to soften further. If you start the process with pasta that's already been cooked all the way it could end up mushy. And no one wants that.
    2. Make the cheese sauce: Make the cheese sauce: Use a saucepan (easiest but one more dish to clean) or cook it directly in a cast iron skillet that can go from stovetop to smoker. Melt the butter then whisk in the flour until it's smooth. Add some mustard powder for a little flavor. Whisk in the milk and half & half, bring it just to a boil, turn off the heat and stir in the softened cream cheese. Add the shredded cheese in small handfuls and whisk it until the sauce is smooth and creamy.
    3. Toss the pasta and sauce together until all the elbow macaroni noodles are coated.
    4. Add a topping, whether that's more shredded cheese or breadcrumbs. See all of our ideas and suggestions below. There are also some tasty suggestions for mix-ins.
    Easy smoked mac and cheese served in a rustic cast iron pan and wooden table

    You have two options to "bake" Smoked Macaroni and Cheese: a smoker or a grill. The smoker will give you the most smoke flavor and is the easiest, especially if you've already got something smoking. It takes about an hour to infuse a decent amount of smokiness into the dish, so be sure to plan ahead.

    Tip: If you're already smoking something like brisket or a pork butt on the smoker, just swap this in while your meat is resting!

    Side note: If you're interested, this is the smoker I bought two years ago and I absolutely love it. The only thing that kind of sucks is that I don't have outlets on my deck, and since the smoker part of it needs electricity, I have to run an extension cord through our doggie door. Still, I wouldn't trade it for another - it works great and makes smoking super easy!

    There is a third option. Although it's not a true Smoked Macaroni and Cheese, it is a nifty cheat: If you don't have a smoker or a grill but still want to try smoked Mac and Cheese, use already-smoked cheeses! Smoked Gouda is widely available and would be wonderful paired with a smoked cheddar.

    an extreme of creamy smoked macaroni and cheese just off the smoker

    Expert Tips for Smoking Macaroni and Cheese Successfully

    • Cook your pasta just to al dente
    • Use mild-flavored wood chips, such as applewood, cherry or pecan
    • Take it easy, go low and slow - it takes a bit of time to infuse the smoke flavor into the dish. Cooking it at too high a temperature could dry it out before it's ready. Keep the temperature at a steady 225F.
    • Use a large cast iron pan or disposable aluminum pan. This way there's no chance you'll discolor any of your nice cookware
    • Grate the cheese yourself. Pre-shredded cheese has cellulose added to prevent it from clumping. But this also blocks moisture which is exactly what you don't want when you're putting something on the smoker
    • Use high-quality cheese. The cheese is the star here, so the better the cheese, the better the smoked mac and cheese!
    smoked Mac and cheese made with cheddar, Gouda, Parmesan, and cream cheese in a cast iron skillet, sitting on a rustic wood table next to two glasses of wine

    Best Toppings for Smoked Macaroni and Cheese

    You should definitely add some kind of a topping to help insulate the pasta and keep it from drying out. Any of these choices are great:

    • Buttered Panko breadcrumbs: Mix melted butter with panko breadcrumbs at a 4:1 ratio (so about ¼ cup melted butter for every 1 cup of breadcrumbs). Sprinkle this on the top before putting it in the smoker. I usually do 2 cups of breadcrumbs and mix in ½ cup of butter because I like a lot of topping. Cut that in half if you'd like less. Or add even more, you crazy kid.
    • Crispy Crumbled Bacon: This should be cooked separately and sprinkled the top on just before serving.
    • Buttered Bacon Breadcrumbs: Why not combine two favorites? Use the same ratios as the breadcrumbs above except you'll add finely crumbled bacon to the mix. Yes, it's as delicious as it sounds!
    • More shredded cheese! This one is a no-brainer plus who doesn't love more cheese? Sprinkle on just enough to cover everything in a thin layer.
    • If you want something really creative and different, try finely crushed potato chips or butter crackers.

    Delicious Add-Ins for Smoked Mac and Cheese

    • Cooked and crumbled bacon
    • Chopped or minced jalapeños
    • Cooked and chopped or shredded chicken
    • Chopped or diced ham
    • Frozen peas
    • Sauteed onion and garlic
    • Cooked lobster, crab, scallops and/or shrimp
    • Barbecue sauce
    • Pulled pork
    • Chopped or diced chorizo (Spanish chorizo works best)
    smoked gouda mac and cheese in a cast iron skillet right off the smoker

    Frequently Asked Questions

    What type of smoker should I use for mac and cheese?

    You can use a pellet smoker, electric smoker, or offset smoker. Pellet smokers like Traeger or Camp Chef make it easy to maintain a consistent temperature around 225°F - ideal for infusing subtle smoke flavor.

    Which cheeses are best for smoked mac and cheese?

    Cheeses that melt well and complement smoke are best: sharp cheddar, creamy Gouda, Parmesan, and cream cheese. You can also try smoked cheddar or smoked Gruyère for a deeper flavor.

    Can I make smoked mac and cheese without a smoker?

    Yes. Use smoked cheeses like smoked Gouda or smoked cheddar to replicate the flavor. Bake the mac and cheese in the oven for a creamy, cheesy dish with smoky undertones.

    What kind of wood chips should I use?

    Stick with mild-flavored woods like applewood, cherry, or pecan. These pair best with the delicate nature of dairy and won't overpower the cheese.

    Is smoked mac and cheese a Southern dish?

    While mac and cheese is beloved nationwide, smoked versions are popular at BBQs across the Southern United States, especially in places where outdoor smoking and grilling are part of the culinary tradition.

    Make-Ahead and Freezing Tips

    Make-ahead Instructions:

    You can easily make it ahead of time. Make the entire dish, cover and refrigerate, then gently reheat it in the oven at 300F for 30 minutes or until it's hot and bubbling. If you have time to let it come to room temperature first, it will reheat more evenly and also much faster.

    Freezing Instructions

    Yes, it can be tightly covered and frozen for up to 3 months. It can be frozen in one entire pan (disposable aluminum pans are perfect for this) or in individual portions. If you go for individual servings, freeze them in small, freezer-safe containers, then you can pop it out of the containers and put them in a large freezer bag. Just be sure to label the bag (speaking from experience, lol)!

    Best of all, you can bake it straight from the freezer! Bake it in a preheated 350°F oven for 45 minutes or until it's hot and bubbling.

    Smoked Mac and Cheese comes together pretty quickly, so if you're planning a full smoked meal, these dishes pair well and finish around the same time.

    Start with a smoky appetizer like creamy smoked cheese spread or a cheesy smoked queso, then follow up with easy mains like like smoky wings on the grill or smoky grilled hot dogs. Everything comes off the grill hot, smoky, and ready to serve!

    Best Smoked Mac n Cheese

    Smoked Mac and Cheese

    Yield: 8 servings
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes

    Creamy, cheesy, and loaded with flavor, Smoked Mac and Cheese is an easy side dish that everyone goes crazy for! Add a lot of smoked flavor or just a little, but don't miss this amazing recipe.

    Ingredients

    • 1 lb elbow macaroni noodles or small seashell pasta
    • ½ cup butter
    • ¼ cup flour
    • 1 tablespoon mustard powder
    • 2 cups whole milk
    • 1 cup half & half
    • 8 oz cream cheese, softened and cut into 10-12 pieces
    • 3 cups grated cheddar
    • 1 cup grated gouda
    • 1 cup shredded parmesan

    Toppings

    • Choose one of these (see the post for more suggestions):
    • 1 cup Panko breadcrumbs mixed with ¼ cup melted butter
    • 1 cup Panko breadcrumbs mixed with ¼ cup melted butter + ½ cup cooked and finely crumbled bacon
    • 1-2 cups shredded cheese

    Instructions

    1. Cook the pasta to al dente according to the package directions.
    2. Meanwhile, make the cheese sauce: You can make the sauce in a saucepan (easiest but one more dish to clean) or right in a large cast iron skillet that can go straight from stove to smoker.
    3. Melt the butter then whisk in the flour until it's smooth. Whisk in the mustard powder. Whisk in the milk and half & half, bring it just to a boil, turn off the heat and stir in the softened cream cheese. Add the shredded cheese in small handfuls and whisk it until the sauce is smooth and creamy.
    4. Toss the pasta and sauce together until all of the elbow macaroni noodles are coated. If you're using any mix-ins, add them now (see the post for suggestions). Pour the mixture into the pan you're using to go on the smoker.
    5. Prepare your chosen topping and sprinkle it evenly over the top of the mac and cheese mixture.

    For the smoker: Place the pan into the smoker and keep it at a steady 225°F temperature for an hour. You can leave it up to 2 hours if you prefer a stronger smoke flavor.

    For the grill: Add a few pieces of smoking wood to the charcoal. Keep the temperature as close to 225°F as you can and cook over indirect heat for an hour. If you have trouble keeping the temperature that low, check it often to be sure the mac and cheese isn't drying out.

    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 787Total Fat: 56gSaturated Fat: 33gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 159mgSodium: 950mgCarbohydrates: 43gFiber: 2gSugar: 7gProtein: 29g

    This data was provided and calculated by Nutritionix. It was calculated using the panko breadcrumb topping mixed with ¼ cup butter.

    © Kristy Bernardo
    Cuisine: American / Category: Sides
    The BEST Smoked Mac and Cheese (Easy and Creamy!)

    Avocado Lime Ranch Dressing

    by Leave a Comment

    This delightful Avocado Lime Ranch Dressing is a twist on the original ranch but with even more flavor. Use it as a dressing, dip, or even a creamy avocado sandwich spread!

    a jar of avocado lime ranch dressing with a spoon next to lime wedges and cilantro sprigs

    I might be a little obsessed with this salad dressing. It has so many good things in it: avocado, cilantro, lime juice, all in a creamy dip or dressing. It's even delicious on a sandwich in place of mayo! It's one of those recipes that's so good you want to like the bowl...errr...jar. I definitely lick the spoon every time!

    We also grab food from Chick-Fil-A once a week or so. We're low-carb eaters so I usually get either the grilled chicken nuggets or the Cobb salad. If I'm more in a nugget mood, I pour buffalo sauce and ranch dressing over them. If I get the salad, I'm all about their Avocado Lime Ranch.

    Since I make salads often at home, I wanted to make a dressing that tastes as good as Chick-Fil-A and hopefully even better. Homemade salad dressings taste so much better to me anyway, so it really wasn't too tall of an order.

    a jar of copycat avocado lime ranch dressing with a spoon

    Ingredients

    That's a lot of ingredients for just a simple salad dressing, Kristy!! Yes, I know, but I promise that it comes together in less than 10 minutes and the flavor is SO worth it. Play around with the ingredients as it's an easy recipe to customize to your tastes. For example. I'm a serious cilantro lover so I almost always double - or even triple - that amount. But if you don't care for it, leave it out entirely. Add more or less lime juice to your tastes. Just make it because it's really that good!

    • 3 garlic cloves
    • ¼ cup chopped onion
    • 1 small jalapeño, seeded and chopped (or a serrano)
    • ¼ cup fresh cilantro
    • 1 cup buttermilk
    • ½ cup mayonnaise
    • ½ cup sour cream
    • juice from 1 ½ limes
    • 1 ripe avocado
    • 1 ½ teaspoon ground cumin
    • 1 teaspoon oregano
    • ¼ teaspoon chipotle chili powder (or regular)
    • 1 teaspoon sugar
    • 1 teaspoon coarse salt (more to taste)
    • ¼ teaspoon freshly ground black pepper

    How to make avocado lime ranch dressing?

    All you need to make this avocado ranch dressing is a blender or food processor. It's important to blend the ingredients really well so don't try to mix them by hand.

    Add the garlic first and pulse it a few times to make sure it gets finely minced. Add the onion, jalapeño, and cilantro and pulse that a few times, too. Then just add the remaining ingredients and blend it all until it's smooth and creamy.

    Chill it for a few hours before enjoying so the flavors have a chance to meld. If you find it's too thick for what you're using it for (say, a dressing instead of a dip or a sandwich spread), add a few splashes of milk to thin it out.

    a closeup of a jar of avocado lime ranch dressing with a spoon

    What can you eat avocado lime ranch dressing with?

    • It's perfect over a Cobb or Avocado Salad and it's delightful with grilled romaine.
    • Add it to a vegetable tray along with regular ranch dressing for dipping. Who doesn't love a good ranch dip?
    • Use it as a sandwich spread. It's amazing on a turkey, bacon, lettuce, and tomato sandwich (for low-carb I use ALDI's zero net carb bread). Sometimes I mix it with a little mayo first.
    • Serve it with some grilled chicken.
    • Use it as a topping for tacos.
    • Toss it with shredded cabbage for an easy coleslaw (this is also delicious on tacos).

    How many calories are in avocado lime ranch dressing?

    I used Nutrionix to calculate the nutritional information; it calculates one serving of this recipe at just 68 calories. The same website says that the calories in Chick-Fil-A's is 310 calories. That's a pretty significant savings in calories, not to mention the flavor is so much better, too! To save even more calories, try subbing the sour cream or mayonnaise for greek yogurt.

    a closeup of a jar of avocado lime ranch dressing and cilantro with a spoon

    Do you have to use buttermilk?

    The buttermilk is truly necessary to the amazing flavor, so do use it if at all possible. If you don't have any and are itching to make it right away, add the lime juice called for to a cup of whole milk, then let it sit for 5 minutes or so. That should do the trick! You might need to add a little more lime juice after blending everything together, but taste it first and add it only as needed.

    Can you replace the lime with lemon?

    You can replace the lime with lemon but the flavor will change enough that it won't be quite as delicious. It's definitely better as a lime dressing since that's a better complement to the other flavors. You may end up liking it even more though, who knows? If that's all you have on hand, give it a shot and let us know in the comments how it turned out for you.

    To my knowledge, Chick-Fil-A doesn't sell their Avocado Lime Ranch Dressing so if you want to enjoy it at home anytime you like, try making my version. You might just find yourself skipping the drive-thru altogether!

    Also try this delicious Avocado Sauce for something different!

    Jar of Avocado Lime Ranch Dressing with a Spoon

    Avocado Lime Ranch Dressing

    Yield: 24 servings
    Prep Time: 10 minutes
    Additional Time: 3 hours
    Total Time: 3 hours 10 minutes

    This delightful Avocado Lime Ranch Dressing is a twist on the original ranch but with even more flavor. Use it as a dressing, dip, or even a creamy avocado sandwich spread!

    Ingredients

    • 3 garlic cloves
    • ¼ cup chopped onion
    • 1 small jalapeño, seeded and chopped (or a serrano)
    • ¼ cup fresh cilantro
    • 1 cup buttermilk
    • ½ cup mayonnaise
    • ½ cup sour cream
    • juice from 1 ½ limes
    • 1 avocado
    • 1 ½ teaspoon ground cumin
    • 1 tablespoon fresh oregano (or 1 teaspoon dried)
    • ¼ teaspoon chipotle chili powder (or regular)
    • 1 teaspoon sugar
    • 1 teaspoon coarse salt (more to taste)
    • ¼ teaspoon freshly ground black pepper

    Instructions

    1. Place the peeled garlic cloves into a high-powered blender and pulse until they're minced. Add the onion, jalapeño, and cilantro. Pulse a few more times until it's chopped fine.
    2. Add the remaining ingredients and blend on high speed until the dressing is very smooth.
    3. Pour into a jar and seal, then place in the refrigerator for at least 3-4 hours so the flavors have a chance to meld.
    Nutrition Information:
    Yield: 24 Serving Size: 1
    Amount Per Serving: Calories: 68Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 155mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g

    This data was provided and calculated by Nutritionix.

    © Kristy Bernardo
    Cuisine: Mexican / Category: Salads
    Avocado Lime Ranch Dressing

    Bisquick Sausage Balls

    by 18 Comments

    This easy Bisquick Sausage Balls recipe has just four ingredients and is always a popular party appetizer. These cheesy, flavorful bites can be made ahead of time and baked just before serving!

    These super easy Bisquick Sausage Balls have just four ingredients, loads of sausage flavor and a cream cheese makes them moist and delish! Serve with mustard, your favorite dipping sauce or just on their own.

    Bisquick Sausage Balls are one of those recipes I assumed every person on the planet knew how to make, like rumaki or bacon-wrapped pickles. I guess because they've been around for so long and I've enjoyed them at so many football parties, it never occurred to me to post the simple recipe.

    A friend recently commented that she'd love to make Bisquick Sausage Balls for the Super Bowl. I am happily obliging!

    I've made several versions of these over the years, but I always come back to the cream cheese sausage balls. They have an overall better texture and the flavor is amazing!

    Bisquick Sausage Balls Ingredients

    These Bisquick Sausage Balls call for just four ingredients...

    • Sausage
    • Cream cheese
    • Bisquick
    • Shredded cheese

    ...yet they're so flavorful and always great to please a crowd. And they're so simple to make! Just mix everything thoroughly, form the sausage mixture into balls and bake! Be sure to line your sheet pan with aluminum foil to make cleanup a breeze.

    If you're a garlic lover, try adding some garlic powder, too! I usually add about ½ teaspoon garlic powder and another ½ teaspoon of onion powder, but feel free to add more.

    You can use any pork sausage you like: breafast sausage, spicy Italian sausage, or any other mild or hot sausage that you like.

    Bisquick Sausage Balls on a sheet pan ready for the oven

    Tips for making the BEST sausage balls

    • Shred your own cheese - this helps keep them moist since pre-shredded cheese is coated with cellulose to prevent it from clumping in the bag. Unfortunately this also means it blocks moisture and can dry out your cheesy sausage balls.
    • Use a hand or stand mixer as the mixture is really thick. It's not mandatory but it does make it easier.
    • As with similar recipes like meatballs, use a cookie scoop to get them as close to the same size as possible. You want them all to be done at the same time so that none overcook.
    • If you're low-carb or Keto, replace the Bisquick with Carbquik (also check out these delicious low-carb recipes that all use Carbquik)

    How to serve

    Once these are baked you can put them on a pretty serving platter and either put a toothpick in each sausage ball or keep a container on the tray.

    I always serve mine with plain yellow mustard but I've listed a few below to give you more ideas. They can also be enjoyed just on their own!

    Dipping Sauces For Sausage Balls

    I love sausage balls on their own, straight from the oven. But I'm also a sucker for a good dipping sauce. You can serve these with any number of sauces and condiments, but here are a few of my favorites:

    • CREAMY MUSTARD SAUCE : Mix together yellow or dijon mustard with a small amount of heavy cream (you can also use mayo or sour cream). Add a few dashes of hot sauce if you like.
    • BALSAMIC DIJON SAUCE : Balsamic vinegar and cream cheese sausage balls go surprisingly well together! Simply mix together ¼ cup balsamic vinegar (even better if it's reduced ), 2 tablespoon Dijon mustard, 2 tablespoon mayonnaise and a pinch of sugar.
    • READY-MADE CONDIMENTS : Ranch dressing and marinara sauce are both great choices. Pesto is also delicious, as well as queso or spinach queso dip. I usually put a couple of choices out so there's something for everyone.
    • READY-MADE DIPS & SPREADS: Try Green Onion, French Onion, Jalapeño, Sour Cream or Sour Cream & Chives. Any of the ready made dips or dry chip dip packets will work. You can also make homemade dips with the flavors.

    More dipping sauces to try include BBQ, Creole Remoulade, Sweet Chili, Sweet & Sour, Honey Mustard, Mustard BBQ, Ketchup, Spicy Catsup, Hot Sauce

    These super easy Bisquick Sausage Balls have just four ingredients, loads of sausage flavor and a cream cheese makes them moist and delish! Serve with mustard, your favorite dipping sauce or just on their own.

    How to make Bisquick mix

    I almost always have a box of Bisquick around. On the rare occasion that I've been out and didn't have time to go to the store, I've made it from scratch. Here are the ingredients to make enough for this recipe if you don't have any on hand:

    • 2 cups all-purpose flour
    • 3 teaspoon baking powder
    • ½ teaspoon salt
    • 2 tablespoon cold butter

    Whisk together the flour, baking powder, and salt, then cut in the butter with a fork or pastry cutter until it's well-incorporated. You can reduce the baking powder if using it for sausage cheese balls but not if using to make biscuits, pancakes, etc.

    Do Bisquick Sausage Balls need to be refrigerated?

    They do need to be refrigerated but they're best served at room temperature. If you're not serving them right away, place them in the refrigerator and set them out about 30-60 minutes before enjoying.

    This easy Bisquick Sausage Balls recipe has just four ingredients and is always a popular party appetizer.

    Can you freeze sausage balls?

    Yes, you can definitely freeze them! Place them on a sheet pan for about an hour, then transfer them to a freezer bag for up to 3 months. I've left them in the freezer longer, but I find that 3 months is best. To reheat, just pop them in the microwave for 15-20 seconds at a time until they're piping hot.

    How long are sausage balls good for?

    Sausage balls will keep for up to a week in the refrigerator and up to 3 months if frozen. They're best if eaten within a few days. They make a wonderful make-ahead appetizer!

    These super easy Bisquick Sausage Balls have just four ingredients, loads of sausage flavor and a cream cheese makes them moist and delish! Serve with mustard, your favorite dipping sauce or just on their own.

    Bisquick Sausage Balls

    Yield: About 24 balls
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Additional Time: 15 minutes
    Total Time: 55 minutes

    This Bisquick Sausage Ball recipe is incredibly simple to make and is always a hit at parties! Best of all, it has just four ingredients and can be served with any number of sauces or condiments for dipping.

    Ingredients

    • 1 pound ground Italian sausage
    • 8 ounces cream cheese, softened
    • 2 cups Carbquik
    • 1 ½ cups shredded sharp cheddar cheese

    Instructions

    1. Preheat oven to 350F.
    2. Put the sausage and cream cheese in the bowl of a stand mixer. Mix it just until combined. Add the Bisquick baking mix and beat on low speed until just combined. Add the cheese and mix in on low speed, again, just until combined.
    3. Using a meatball or cookie scoop, form balls and roll around in your hand until smooth. Place the balls on a sheet pan lined with foil or parchment paper. Place in the refrigerator to chill for 15 minutes (or longer, they can be covered and kept overnight until ready to bake).
    4. Bake the sausage balls for 30 minutes or until lightly browned and cooked through. Place on a serving tray with toothpicks and a small dish filled with mustard or your favorite dipping sauce (they're good on their own, too)!
    Nutrition Information:
    Yield: 24 Serving Size: 1
    Amount Per Serving: Calories: 221Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 35mgSodium: 453mgCarbohydrates: 11gNet Carbohydrates: 11gFiber: 0gSugar: 3gProtein: 9g

    This data was provided and calculated by Nutritionix.

    © Kristy Bernardo
    Cuisine: American / Category: Appetizers
    Bisquick Sausage Balls

    Baked Coconut Shrimp

    by Leave a Comment

    This Baked Coconut Shrimp recipe is so much easier and cheaper thank take-out. With just 5 ingredients plus a delicious dipping sauce, it will be on your table in under 30 minutes!

    This Baked Coconut Shrimp recipe is so much easier and cheaper than take-out!

    Why you'll love this easy, delicious appetizer

    • The same crispy, crunchy texture without all the grease and mess that comes with frying. That means it's also a bit healthier!
    • An addicting 3-ingredient apricot dipping sauce that's a little sweet with a slight bite from Dijon and horseradish.
    • Not including salt, there are only 5 ingredients! No flour, no deep-frying, no breadcrumbs, no unnecessary ingredients of any kind.
    • Baked Coconut Shrimp are easy to make. The recipe takes less than 30 minutes from start to finish!

    Ingredients You'll Need

    There are no breadcrumbs in this recipe, just a light and airy breading made from a bowl of whipped egg whites, cornstarch, and chopped, shredded coconut.

    • shrimp, peeled with tails on
    • shredded coconut
    • cornstarch
    • cayenne
    • kosher salt
    • egg whites
    This Baked Coconut Shrimp recipe is so much easier and cheaper than take-out!

    How to make baked coconut shrimp

    The reason this recipe works so well is that the shrimp are first dipped in a bowl whipped egg whites, then a cornstarch mixture and only then shredded coconut. I also run my shredded coconut through a blender for just a few seconds; you don't want it too processed as some texture is desired, yet it will adhere easier if it's chopped up just a bit. You can also chop it by hand with a sharp chef's knife.

    You may be tempted to place these on a cooling rack placed on a sheet pan, which happens to be the way I almost always "fry" things in the oven. In this case, take my advice and don't do it. Placing them directly on the sheet pan will give you better results and a crispier exterior. I've tried it several times both ways and everyone always prefers the direct-on-the-sheet-pan version!

    What to serve with coconut shrimp

    I highly recommend making the terrific apricot dipping sauce I've included that takes just a minute to throw together. It's simple - just a little apricot jam, dijon mustard and horseradish - but it packs a nice punch and is a welcome flavor contrast to the sweet shrimp. You can substitute orange jam for the apricot if you wish, both are delicious.

    If you're serving it as an entree, here are a few ideas for what side dishes to serve:

    Here are a few appetizer ideas if you're serving these at a party:

    This Baked Coconut Shrimp recipe is so much easier and cheaper than take-out!

    How to store

    Always store them in a container that has a tight-fitting lid and is airtight. You can keep them in the fridge for up to 3-4 days. You can also keep them in the freezer for up to 6 months.

    Don't ever risk it if you suspect they might no longer be good. Always enjoy them within the first few days of cooking or pop them in the freezer. It's always better to be on the safe side where seafood is concerned.

    How to reheat

    Technically you can use the microwave but you'll never get crispy shrimp with this method. For the best results, reheat them in a single layer, on a lightly greased cookie sheet, on the middle rack in the oven. Keep the temperature at just 300F - much lower than when you first baked them - so they simply reheat and don't actually cook or they'll turn out tough and chewy. They will only take 7-9 minutes to reheat so keep a close eye on them.

    This Baked Coconut Shrimp recipe is so much easier and cheaper than take-out!

    Baked Coconut Shrimp Recipe

    Yield: 4-6 servings
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes

    Easier and cheaper than take-out, these delicious and crispy coconut shrimp are always a hit!

    Ingredients

    Shrimp

    • 2 lb medium-sized shrimp, peeled with tails on
    • 3 cups shredded coconut
    • ½ cup cornstarch
    • 1 teaspoon cayenne pepper
    • 1 teaspoon coarse salt
    • 4 egg whites, beat until foamy (re-beat as needed)

    Dipping Sauce

    • ¼ cup apricot jam
    • 1 tablespoon dijon
    • 1 teaspoon fresh horseradish

    Instructions

    For the sauce:

    1. Heat apricot gently in the microwave to soften (30 seconds to 1 minute). Mix all ingredients together and allow to sit at room temperature while you make the shrimp.

    For the shrimp:

    1. Preheat oven to 400F.
    2. Place coconut in a blender or food processor. Blend until coconut is finely chopped (it should still have some texture).
    3. Mix together cornstarch, cayenne and salt in shallow dish; do the same with egg whites and coconut. Pat shrimp dry with paper towels. Dredge shrimp in cornstarch mixture, then egg white, then coconut, making sure that shrimp is generously covered. Place shrimp on a large greased baking sheet (line it with foil first for easier cleanup).
    4. Bake for 15 minutes or until shrimp are cooked through and coconut is golden brown and crispy. Serve immediately.
    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 465Total Fat: 15gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 319mgSodium: 2061mgCarbohydrates: 44gFiber: 5gSugar: 22gProtein: 39g

    This data was provided and calculated by Nutritionix.

    © Kristy Bernardo
    Cuisine: American / Category: Appetizers
    Baked Coconut Shrimp

    Try the delicious shrimp recipes next!

    How to Bake Nachos in the Oven (Crispy Every Time!)

    by 16 Comments

    Making nachos in the oven is one of the easiest ways to feed a crowd or just treat yourself to a killer snack. With just a sheet pan and a few basic ingredients, you can have crispy, cheesy, fully loaded nachos ready in 20 minutes flat! Whether you're hosting a party, prepping for game day, or just craving something cozy and craveable, this oven nachos recipe delivers every time.

    I'll walk you through exactly how to layer your nachos so they don't get soggy (yes, there's a trick!), what temperature works best to get the cheese melted evenly, and how to build your perfect nacho platter.

    Close-up of colorful nachos showing melted cheese, diced tomatoes, red onions, avocado chunks, black beans, and fresh herbs.

    Why You'll Love This Recipe

    • It's Quick and Easy: Just 20 minutes from start to finish! It's perfect for busy weeknights, last-minute guests, or if you're just craving some good comfort food.
    • There's Minimal Cleanup: Everything comes together on one sheet pan, making cleanup a breeze.
    • It's Totally Customizable: Use ground beef, chicken, or keep it vegetarian. Pile on your favorite toppings or stick with just cheese. You do you!
    • It's Crispy, Not Soggy: The layering method keeps the chips crisp even with all that cheesy, saucy goodness.
    • It's Great for Parties: Game day, movie night, casual hangout...everyone loves grabbing a handful of loaded nachos.

    Ingredients

    For the Nachos

    • 1 pound ground beef - or substitute ground turkey or chicken
    • 1 cup salsa - use your favorite jarred or homemade variety
    • Coarse salt and freshly ground black pepper - to taste
    • 6 cups tortilla chips - sturdy chips work best for layering
    • 3-4 cups shredded Mexican-blend cheese, divided - or a mix of cheddar, Monterey Jack, or pepper jack
    • 1 (15 oz) can black beans, rinsed and drained well

    Optional Toppings

    • Sliced or minced jalapeño
    • Sour cream or Greek yogurt
    • Diced tomatoes
    • Sliced green onions
    • Chopped cilantro
    • Diced avocado or guacamole
    • Chopped red bell or poblano peppers
    • Diced red onion
    • Chipotle sauce (sour cream mixed with adobo sauce) or hot sauce
    • Fresh corn kernels (raw or grilled)
    • Black olives, sliced
    Full tray of oven-baked nachos surrounded by scattered fresh ingredients like jalapeños and lime, with vibrant toppings including avocado, black beans, and sour cream.

    How to Make Nachos in the Oven (Step-by-Step)

    Making loaded sheet pan nachos at home is easy, quick, and endlessly customizable. Here's how to do it:

    1. Preheat the oven: Set your oven to 350°F so it's ready to melt the cheese without burning the chips.
    2. Cook the ground beef: In a large skillet over medium heat, cook the ground beef until no pink remains, then drain off any excess fat. Season it with salt and pepper, then stir in about a cup salsa. Simmer it for a few minutes so the flavors combine and some of the juice from the salsa can evaporate. (Shortcut: Use shredded rotisserie chicken tossed with salsa instead of cooking the ground beef.)
    3. Start the first cheese layer: On a large sheet pan, spread 6 cups of tortilla chips in a single layer. Sprinkle with half the shredded cheese. Bake for 3-4 minutes, just until the cheese melts. This creates a barrier to help prevent soggy chips later.
    4. Add the toppings: Remove the pan from the oven, layer on the black beans, then the cooked beef and salsa mixture, followed by the remaining shredded cheese.
    5. Bake again: Return the nachos to the oven and bake for 5-7 minutes, or until the cheese is fully melted and everything is hot and gooey.
    6. Add the fresh toppings and serve: Once the nachos are out of the oven, top them with your favorite fresh ingredients, like jalapeños, tomatoes, avocado, sour cream, green onions, and chopped cilantro.

    Best Tips for Crispy Nachos

    Want nachos in the oven that are crispy, cheesy, and never soggy? These tips will help you nail it every time:

    • Use thick, sturdy chips: Skip thin or flimsy chips, they'll fall apart under the weight of the toppings. Go for thicker-cut tortilla chips or a sturdy restaurant-style brand.
    • Create a cheese barrier: Always add a layer of cheese directly on the chips before the saucier toppings like beef, beans, or salsa. This helps insulate the chips and keeps them crispy.
    • Layer strategically: Spread chips in a single layer on the sheet pan and build in layers. Too many toppings in one pile = steam = sogginess.
    • Bake in two stages: Melt cheese on chips first, then add toppings and bake again. This prevents moisture from soaking the chips before the cheese "seals" them.
    • Use a hot oven (but not too hot): 350°F-375°F is ideal for making nachos in the oven. It's hot enough to melt the cheese quickly, but not so hot that the chips brown or burn.
    • Serve immediately: Nachos are best right out of the oven. The longer they sit, the more steam they create, which can lead to limp chips.
    • Use a sheet pan, not a dish: A flat baking sheet helps everything cook evenly and avoids trapped steam that can make the bottom chips soggy.
    • Skip the broiler: It may seem like a shortcut, but broiling can quickly burn chips without evenly melting the cheese.
    • Add the wet toppings last: Salsa, guacamole, and sour cream should go on after baking and just before serving. Or serve them on the side for dipping.
    Overhead view of sheet pan nachos topped with melted cheese, black beans, chopped tomatoes, avocado, jalapeño slices, fresh cilantro, and sour cream drizzle.

    Variations

    One of the best things about nachos in the oven is how customizable they are. Picky eaters, vegetarians, spice lovers...there's a version for everyone. And now that you know the trick to layering, you can make them anytime even without a recipe! Here are some fun and delicious nacho variations to try:

    • Buffalo Chicken Nachos: Shredded chicken tossed with buffalo sauce, topped with blue cheese crumbles, mozzarella, and green onions. Add a drizzle of ranch or blue cheese dressing after baking.
    • Barbecue Pulled Pork Nachos: Swap the ground beef for pulled pork tossed in your favorite barbecue sauce. Top with sharp cheddar, pickled red onions, and jalapeños.
    • Cheesesteak Nachos: Use thinly sliced steak, sautéed peppers and onions, and provolone or Monterey Jack cheese. Serve with a creamy horseradish drizzle.
    • Shrimp Nachos: Sauté shrimp with garlic and spices, then top with pepper jack, corn, and fresh avocado. Add a squeeze of lime before serving.
    • Breakfast Nachos: Replace chips with crispy hash browns or baked tortilla wedges. Add scrambled eggs, crumbled bacon or sausage, and cheese. Bake and top with pico de gallo and avocado.
    • Vegetarian Nachos: Load up with black beans, roasted sweet potatoes, corn, bell peppers, jalapeños, and plenty of cheese. Serve with salsa and sour cream.
    • Tex-Mex Nachos: Stick with seasoned ground beef, refried beans, cheddar cheese, olives, and jalapeños. Top with sour cream, salsa, and shredded lettuce after baking.
    • Greek Nachos: Use pita chips instead of tortilla chips. Top with ground lamb or chickpeas, feta, olives, tomatoes, and drizzle with tzatziki after baking.
    • Pizza Nachos: Use mini pepperoni, cooked sausage, marinara sauce, and mozzarella cheese. Garnish with basil or crushed red pepper.
    • Low-Carb Nachos: Swap chips for roasted cauliflower or thin slices of zucchini. Keep the meat, cheese, and toppings keto-friendly.

    Storage & Reheating Tips

    Storing Leftover Nachos

    Nachos are best enjoyed fresh, but if you end up with leftovers, just transfer any uneaten nachos to an airtight container and refrigerate for up to 2 days. Just know that the chips will soften as they sit with toppings, especially anything saucy or with moisture (like salsa, beans, or tomatoes).

    Reheating Nachos

    Oven (best method): Preheat to 375°F. Spread the nachos in a single layer on a baking sheet and bake for about 8-10 minutes, or until heated through and the chips crisp back up a bit.
    Air Fryer: A great way to revive crispiness! Air fry at 350°F for 3-5 minutes.
    Microwave (quickest, but softest results): Place a portion on a microwave-safe plate and heat in 30-second intervals until warmed. This method won't restore any crispiness but works if you're short on time.

    Make-Ahead Tips

    Cook the ground beef and mix it with salsa ahead of time. Shred your cheese and chop toppings in advance. Assemble right before baking to avoid soggy chips.

    For big gatherings, prep all the ingredients and set up a nacho bar with toppings so guests can build their own tray and you can bake them in batches!

    Top-down shot of sheet pan nachos with a golden cheese base, scattered vegetables, black beans, jalapeños, and a drizzle of sour cream.

    Frequently Asked Questions

    What temperature is best for baking nachos in the oven?

    A moderate 350°F works best. It's hot enough to melt the cheese quickly without burning the chips.

    How long do nachos bake in the oven?

    Bake in two short rounds: 3 minutes to melt the first cheese layer (this acts as a "cheese barrier"), then 5-7 minutes after adding toppings to finish melting everything and heat it through.

    How do I keep nachos from getting soggy in the oven?

    Use a base layer of cheese directly on the chips before adding any saucy ingredients. This prevents moisture from soaking through. Also, bake toppings in stages instead of piling everything on at once.

    Can I make nachos ahead of time?

    You can prep the ingredients (cook the meat, shred cheese, chop toppings) ahead of time and store them separately in the fridge. Assemble and bake the nachos right before serving to keep the chips crispy.

    Can I make these without the meat?

    Swap the beef for black beans, sautéed mushrooms, or even seasoned lentils for a delicious vegetarian version.

    What kind of cheese is best for nachos?

    A pre-shredded Mexican-blend cheese is convenient and melts well. If shredding your own, go for a combo like Monterey Jack, cheddar, pepper jack, or Colby.

    Can I make a smaller batch?

    Yep, just halve the ingredients and use a cast iron skillet or a smaller baking sheet.

    Are these nachos gluten-free?

    As long as you use gluten-free tortilla chips and double-check that all your toppings (like salsa and seasonings) are certified gluten-free.

    Can I use shredded chicken instead of ground beef?

    Definitely! Shredded rotisserie chicken makes prep even easier. Just toss it with salsa to keep it moist while it's baking.

    If you're love nachos, here are some fun and flavorful recipes for you to try! These cheesy blue cheese totchos have all the goodness of a juicy burger piled over crispy tater tots. If you're looking for something on the lighter side, my clean eating nachos are loaded with lean protein, fresh veggies, and loads of flavor without the guilt (or go with sweet potato nachos). These fully loaded French fries are made with crispy fries and are always a crowd-pleaser! And for a low-carb option, check out my ranch cauliflower nachos - they're spicy, creamy, and addictive!

    Top-down shot of sheet pan nachos with a golden cheese base, scattered vegetables, black beans, jalapeños, and a drizzle of sour cream.

    How to Make Nachos in the Oven

    Yield: 8 servings
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes

    Use these ingredients as a rough guideline and make these nachos any way you like! These are easy to make and are a great appetizer to throw together for a party.

    Ingredients

    • 1 pound ground beef
    • 1 cup salsa
    • coarse salt and freshly ground pepper
    • 6 cups tortilla chips
    • 3-4 cups shredded Mexican-blend cheese, divided
    • 1 can black beans, rinsed and drained well

    Suggested Toppings

    • sliced or minced jalapeño
    • sour cream
    • diced tomatoes
    • sliced green onions
    • chopped cilantro
    • diced avocado or guacamole
    • chopped red bell or poblano peppers
    • diced red onion
    • chipotle sauce
    • fresh corn
    • black olives

    Instructions

    1. Preheat the oven to 350F.
    2. Cook the ground beef in a large skillet over medium heat until no pink remains. Drain off any fat. Season with salt and pepper then stir in the salsa. Set aside.
    3. Place the tortilla chips on a sheet pan and top with 2 cups shredded cheese (or more, if desired). Place in the oven for 3 minutes.
    4. Remove from the oven and top with the black beans, then the beef/salsa mixture. Top with the remaining cheese, then place the nachos back in the oven for another 5-7 minutes or until the cheese is completely melted.
    5. Remove from the oven, add any toppings you like, and serve immediately.
    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 928Total Fat: 63gSaturated Fat: 33gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 210mgSodium: 1170mgCarbohydrates: 30gFiber: 6gSugar: 4gProtein: 60g

    This information was calculated using Nutritrionix and isn't always accurate. It was calculated without any toppings.

    © Kristy Bernardo
    Cuisine: Mexican / Category: Appetizers
    How to Bake Nachos in the Oven (Crispy Every Time!)

    Easy Hummus Dip - Salsa, Greek, or Mexican

    by 1 Comment

    Hummus dip is a quick and easy appetizer that's also good for you. Try making any one of these three easy recipes or try all three!

    Easy Hummus Dip - Salsa, Greek, or Mexican

    Homemade hummus is such a quick, easy, and healthy "dip" that I make at least a few times a month. It was only natural that I'd start adding toppings to make it even tastier. It looks so pretty and tastes amazing, plus looks as if you put some effort into it versus just bringing a bowl of hummus.

    You can make hummus dip with just about any toppings you like. I've written out three for you to start with: Salsa, Greek, and Mexican.

    All of these recipes can be made with homemade hummus or a tub that you pick up from the store. Layering it with fresh, flavorful ingredients turns it into something worthy of taking to a party or potluck! It's one of the more healthy appetizers around and is overall pretty low in calories.

    Healthy Greek Hummus Dip - We've answered the question "What to do with cucumbers?" The ULTIMATE list including appetizers, soups, salads, sides and more!

    Ingredients you'll need for each hummus dip recipe:

    Salsa Hummus Ingredients

    This is the easiest of these three easy recipes. Salsa and hummus taste great together and the chopped bell pepper adds a nice bit of crunch. It's the ultimate quick and easy appetizer. I recommend serving this one with tortilla chips.

    • hummus
    • chopped red or yellow bell peppers
    • red salsa

    Greek Hummus Dip Ingredients

    This recipe is slightly more involved but still earns the title of easy appetizer recipe. Cream cheese offers a welcome creamy layer that's delicious with hummus. The cucumber adds crunch while the other ingredients add a ton of flavor. This is probably my personal favorite of these three recipes. This one definitely tastes best when served with pita chips.

    • cream cheese
    • Greek seasoning
    • garlic
    • fresh lemon juice
    • hummus
    • cucumber
    • tomato
    • Kalamata olives
    • green onions
    • feta cheese
    • fresh parsley

    Mexican Hummus Dip Ingredients

    Starting with a base of Roasted Jalapeño Hummus is definitely the way to go here, but plain still tastes great! You'll get a good texture contrast from the bell pepper and jalapeño, which also adds a little heat. Serve this one with tortilla chips, although pita chips are tasty, too!

    • Roasted Jalapeño Hummus or plain hummus
    • red bell pepper (or poblano)
    • green onions
    • cherry tomatoes
    • cilantro
    • queso fresco cheese
    • jalapeño
    mexican layered hummus dip | www.thewickednoodle.com #cincodemayo #healthy

    If you're looking to up your appetizer game even more, try putting any of these flavors at the center of a hummus platter. It's similar to a charcuterie board but with different flavors and ingredients. You're still keeping it simple but making it even more impressive!

    How to Make

    It's incredibly simple to make, especially if you pick up a tub of store-bought hummus. There's no cooking involved, you're basically just assembling the ingredients. You simply spread the hummus (and cream cheese, if using) over the bottom of a small, shallow baking dish, then evenly sprinkle the other ingredients over the top. It's so quick and easy!

    Is Hummus Dip healthy?

    It's definitely one of the healthier snacks and dips around, especially when you load it up with freshly diced fruits and vegetables. Hummus itself is a good source of protein and fiber, so pile up those veggies and be confident that you're enjoying one of the healthier appetizers or snacks.

    Another idea for serving is for after school snacks. You can pick up single-serving hummus packs then just add a little chopped bell pepper and a tablespoon or so of salsa. I chop the peppers early in the week and keep them in an airtight container in the fridge. That makes it easy to throw together a quick snack or the kids can make it themselves. It's a great way to know you're giving your kiddos something they'll both love and is good for them.

    Individual Hummus Dip with Fresh Veggies next to a pile of pita chips
    mexican layered hummus dip | www.thewickednoodle.com #cincodemayo #healthy

    Easy Hummus Dip - Salsa, Greek, or Mexican

    Yield: 8 servings
    Prep Time: 10 minutes
    Total Time: 10 minutes

    This is a super easy and quick appetizer recipe that also tastes delicious!

    Ingredients

    Salsa Hummus Dip

    • 16 oz homemade or store-bought hummus
    • ½ cup chopped red or yellow bell peppers (or a combination)
    • 8 oz red salsa (roasted is best but any will work)

    Greek Hummus Dip

    • 1 8-oz package cream cheese, softened
    • 1 teaspoon Greek seasoning
    • 2 cloves garlic, very finely minced
    • juice of ½ lemon
    • 12 oz plain hummus, homemade or store-bought
    • 1 cup seeded, diced cucumbers
    • 1 cup seeded, diced tomatoes
    • ½ cup chopped Kalamata olives
    • ⅓ cup chopped green onions
    • ½ cup crumbled feta cheese
    • ¼ cup parsley, minced

    Mexican Hummus Dip

    • 2 cups Cilantro Jalapeño Hummus (you can also use plain hummus)
    • ¼ cup diced red bell pepper
    • 2 green onions, chopped
    • ½ cup cherry tomatoes, quartered
    • ¼ cup chopped cilantro
    • ½ cup crumbled queso fresco cheese
    • 1 jalapeño, minced

    Instructions

    Salsa Hummus Dip

    1. Spread the hummus over the bottom of a small, shallow baking dish. Top with the salsa, then sprinkle the chopped peppers over the top.
    2. Cover and chill until you're ready to serve.
    3. Serve with tortilla chips.

    Greek Hummus Dip

    1. Combine the cream cheese, greek seasoning, garlic, and lemon juice until thoroughly mixed.
    2. Spread it over the bottom of a small, shallow baking dish. Add a layer of hummus, then sprinkle on the cucumbers, tomatoes, olives, onions, Feta cheese, and parsley.

    Mexican Hummus Dip

    1. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips.
    2. Spread the hummus over the bottom of a small, shallow baking dish.
    3. Add the remaining ingredients in layers, sprinkling them evenly over the layer beneath.
    4. Cover and chill until you're ready to serve.
    5. Serve with tortilla chips.

    Notes

    A cream cheese layer can be added to any of these hummus dips. We like it most with the Greek version but it's delicious with all of them!

    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 152Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 11mgSodium: 307mgCarbohydrates: 10gNet Carbohydrates: 6gFiber: 4gSugar: 1gProtein: 8g

    This data was provided and calculated by Nutritionix. The information was calculated using only the ingredients for Mexican Hummus Dip.

    © Kristy Bernardo
    Cuisine: American / Category: Appetizers
    Easy Hummus Dip - Salsa, Greek, or Mexican

    Hearty Italian Minestrone Soup (Easy, Healthy & Delicious!)

    by 4 Comments

    There's nothing like a warm bowl of Italian Minestrone Soup to cozy up with, especially when it's packed with fresh vegetables, hearty beans, and a rich, savory broth. This classic soup is endlessly versatile and comes together with just 15 minutes of prep. It's perfect for cleaning out the fridge or if you're craving something comforting and healthy!

    a pot of minestrone soup on a white cloth

    What Is Minestrone Soup?

    Minestrone is a traditional Italian vegetable soup that dates all the way back to ancient Rome! It's one of Italy's most beloved comfort foods, known for its rich tomato-based broth, hearty vegetables, and the addition of pasta or rice. What sets minestrone apart from other soups is its flexibility, as you'll often find ingredients like cannellini beans, carrots, zucchini, potatoes, celery, and leafy greens such as kale or spinach.

    In Italy, minestrone is less about following a strict recipe and more about using what's on hand - my kind of recipe! It can be made vegetarian or with meat (Italian sausage is a popular choice), and it's common to toss in a parmesan rind for extra flavor. It's the kind of soup that feels rustic and nourishing, yet it's layered with flavor thanks to ingredients like garlic, fresh herbs, and olive oil.

    If you're looking for a great way to use up leftover vegetables or just want some cozy comfort food, Italian minestrone soup is always a great choice!

    Ingredients You'll Need

    Minestrone began as a soup made from leftover ingredients and has evolved over time. While there isn't a fixed original recipe, traditional ingredients include vegetables such as onions, garlic, celery, tomatoes, and carrots, in addition to beans and pasta. Minestrone translates to "thick vegetable soup", and now sometimes includes meat as it became more widely available.

    My mom makes what she calls "refrigerator soup" which is using up whatever she's got in the fridge. Minestrone is similar in that the vegetables can be swapped for your favorites or simply what you want to use up. I can't tell you how many times I've made this Italian Minestrone soup, yet I've only recently started writing down the exact amounts of the ingredients I use.

    One of the best things about Italian minestrone soup is how versatile it is, so feel free to swap in whatever veggies you have on hand. But here are the classic ingredients that brings authentic Italian flavor to this delicious soup:

    • Olive Oil
    • Aromatics: Onion, garlic, carrots, and celery are the foundation of any good soup.
    • Tomato Paste & Diced Tomatoes: These deepen the broth's flavor.
    • Broth & Water: Vegetable or chicken broth adds flavor and the water balances the soup's richness.
    • Parmesan Rind (optional but recommended): Simmering a parmesan rind in the soup adds savory depth and that incredible umami flavor that's so hard to describe. Do this with other soups, too!
    • Bay Leaves & Crushed Red Pepper Flakes: Flavor and just a hint of spice.
    • Vegetables: Potatoes, zucchini, peas, and leafy greens like kale or spinach.
    • White Beans: Cannellini or Great Northern beans add a wonderful creaminess (plus fiber)!
    • Pasta: Small pasta shapes like ditalini or shells work best in minestrone (plus it looks so pretty).
    • Lemon Juice: Just a squeeze at the end helps to brighten the flavors.
    • Salt & Black Pepper: Salt = Flavor!
    • Grated Parmesan Cheese: For serving at the table.

    This combination will give you a classic, flavor-packed minestrone!

    Best Italian Minestrone Soup Recipe

    How to Make Italian Minestrone Soup

    This recipe is as straightforward as it is delicious. Here's how to make a hearty, veggie-packed Italian minestrone soup from scratch:

    1. Sauté the aromatics: In a large Dutch oven or stockpot, heat the olive oil over medium heat until shimmering. Add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until they begin to soften. Add the minced garlic and cook for 1 minute more.
    2. Build flavor with tomato paste and herbs: Stir in the tomato paste, dried oregano, and thyme. Cook for 2-3 minutes, letting the tomato paste caramelize slightly to develop deeper flavor.
    3. Simmer the base: Add the potatoes, zucchini, diced tomatoes (with their juices), broth, water, bay leaves, crushed red pepper, and the Parmesan rind (if using). Stir it all to combine, bring everything to a boil, then reduce the heat to a gentle simmer. Cook it uncovered for about 15 minutes, or until the potatoes are just tender.
    4. Add the pasta, beans, and greens: Stir in the pasta, white beans, peas, and chopped kale or spinach. Simmer for an additional 15-20 minutes, or until the pasta is cooked to al dente and the greens have wilted.
    5. Finish and serve: Remove the bay leaves and the Parmesan rind. Stir in the lemon juice, salt, and pepper to taste. Ladle the soup into bowls and serve with freshly grated Parmesan cheese, crusty bread, or Parmesan crisps.
    an extreme closeup shot of this easy italian minestrone soup recipe

    Is this soup good for you?

    Italian Minestrone Soup is loaded with vegetables and has very little saturated fat or calories. It's fairly high in carbs so I wouldn't eat it on a low-carb or keto diet, although the carbs can be greatly reduced by omitting the pasta and potatoes and replacing them with small cauliflower florets and a low carb pasta alternative.

    Omitting the beans will lower the carbs even further. The same goes for the carrots but they're a crucial ingredient so only remove them if it's absolutely necessary.

    two bowls of vegetarian Italian minestrone soup on a white tablecloth next to a small dish of parmesan cheese and two slices of grilled bread

    Storage Tips & Easy Variations

    Storage Tips:

    Refrigerator: Let the soup cool completely, then transfer to an airtight container. It will keep in the fridge for up to 5 days.

    Freezer: Italian Minestrone freezes beautifully! Store it in freezer-safe containers for up to 3 months. If you can, freeze it before adding the pasta (it can become mushy after thawing, but it will still be fine). Then add freshly cooked pasta when reheating it instead.

    Reheating: Warm it on the stovetop over medium-low heat, stirring occasionally. If it has thickened, add a splash of broth or water to loosen it up. It can also be microwaved in individual portions.

    Easy Variations:

    Add meat: Brown some hot or mild Italian sausage, ground turkey, pancetta, or leftover cooked chicken and stir it in with the broth in step 3. I also like to add leftover chopped steak or pork.

    Low-carb version: Skip the pasta and potatoes and use chopped cauliflower or turnips.

    Swap the beans: Cannellini beans are traditional, but chickpeas, kidney beans, or even lentils work well.

    Try different veggies: Use what you have! Green beans, cabbage, fennel, squash, or corn are all great additions.

    a pot of vegetable minestrone soup on a white cloth next to a soup ladle and two slices of grilled bread

    What to serve alongside this soup

    • A nice loaf of crusty bread is really all you need!
    • Take it a step further with some buttery garlic bread (this is my personal favorite).
    • A salad is another obvious choice. Keep it simple with a balsamic vinaigrette and a mix of fresh baby spinach and spicy arugula. Maybe a fresh tomato or two!
    • Although you can add meat directly to minestrone (see tips above), it's also wonderful served as a side with grilled chicken or beef.
    • Use the leftovers as a topping for baked potatoes, especially since it thickens up after a stint in the fridge.

    Frequently Asked Questions

    What's the difference between Italian minestrone soup and vegetable soup?
    Vegetable soup is typically lighter and more basic, often broth-based with a few vegetables. Minestrone is heartier, often includes pasta and beans, and is infused with herbs, tomato paste, and sometimes even a Parmesan rind for a richer, more complex flavor.

    Can I make minestrone soup in a slow cooker?
    Yes! Sauté the onions, carrots, and garlic first, then transfer everything (except the pasta and greens) to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the pasta and greens in the last 20-30 minutes.

    Is minestrone soup vegetarian or vegan?
    It can be! Just use vegetable broth and skip the Parmesan rind or use a vegan alternative. Be sure to check labels on your pasta and other ingredients.

    How can I make this soup gluten-free?
    Swap the pasta for gluten-free pasta or cooked rice. You can also omit it entirely and load up on extra veggies or beans.

    Does Italian minestrone soup have meat in it?
    Traditional minestrone does not require meat and is often made vegetarian. However, it's very flexible, so you feel free to add Italian sausage, pancetta, ground beef, chicken, or whatever meat you have on hand if you want to bulk it up.

    Can I use canned vegetables?
    Fresh (or even frozen vegetables in a pinch) are best for texture and flavor, but canned vegetables can work if that's all you've got. Just add them toward the end so they don't get too soft.

    If you're in the mood for soup, you've got to check out some of my favorites! This creamy avocado soup is refreshing and surprisingly healthy, so it's perfect for warm days when you still want something cozy. Then there's my easy gazpacho recipe, a chilled tomato-based classic that tastes like summer in a bowl.

    If you're craving something with a little zing, this orange carrot ginger soup is bright, citrusy, and full of flavor. For something heartier, try the easy potato corn chowder without cream - you won't believe what I use to make it creamy! And if you love a little spice, don't miss the spicy tomato soup or the creamy hatch chile soup. Both are so flavorful and guaranteed to warm you up in the best way!

    a pot of minestrone soup on a white cloth

    Italian Minestrone Soup

    Yield: 6 servings
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour

    Don't let the long ingredient list fool you - this is an easy recipe with just 15 minutes prep time. It's worth every one of those minutes, too. This is a hearty, flavorful, and healthy soup that will warm your belly!

    Ingredients

    • 3 tablespoon extra-virgin olive oil
    • 1 medium onion, chopped
    • 2 carrots, peeled (chopped or sliced)
    • 2 celery ribs (chopped or sliced)
    • 4 garlic cloves, minced
    • ¼ cup tomato paste
    • ½ teaspoon dried oregano
    • ½ teaspoon dried thyme
    • 1 cup peeled and diced potatoes
    • ½ cup diced zucchini
    • 2 14.5-oz cans fire-roasted diced tomatoes, undrained (regular is also fine)
    • 4 cups vegetable or chicken broth
    • 2 cups water
    • 1 parmesan cheese rind (optional but recommended)
    • 2 bay leaves
    • ⅛ - ¼ teaspoon crushed red pepper flakes
    • 1 cup ditalini or any other small pasta, such as conchigliette (small shell pasta)
    • 1 15-oz can white beans (I used cannellini)
    • ½ cup frozen peas
    • 2 cups chopped kale (or baby spinach)
    • 2 teaspoon lemon juice
    • 1 teaspoon coarse salt
    • ¼ teaspoon freshly ground black pepper
    • Freshly grated Parmesan cheese, for topping

    Instructions

    1. Heat a large stockpot or Dutch oven over medium heat. Add the oil and, when it's shimmering, add the onion, carrots, and celery to the pot. Cook for about 5 minutes, stirring occasionally. Add the garlic and cook for one minute, stirring occasionally.
    2. Add the tomato paste, oregano, and thyme to the pot. Cook, stirring occasionally, for another 2-3 minutes.
    3. Add the potatoes, zucchini, diced tomatoes, broth, water, parmesan rind (if using), and bay leaves to the pot. Bring it to a boil then reduce the heat and allow it to cook for 15 minutes, stirring occasionally.
    4. Add the red pepper flakes, pasta, beans, peas, and kale (or spinach) to the pot. Simmer for about another 20 minutes, or until the pasta is tender.
    5. Stir in the lemon juice, salt and pepper, then taste and add more salt if necessary. Ladle into bowls and serve with grated parmesan cheese on the side.

    Notes

    Make this Minestrone Soup with meat by adding 1 lb of cooked meat at Step 4. Perfect with leftover meat! My first choice is hot Italian sausage (or mild) but any meat such as your preferred sausage, ground beef or turkey, pancetta or bacon, chicken (shredded or diced) or ham or prosciutto, will work.

    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 379Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 2mgSodium: 999mgCarbohydrates: 63gFiber: 15gSugar: 11gProtein: 16g

    This data was provided and calculated by Nutritionix.

    © Kristy Bernardo
    Cuisine: Italian / Category: Soups and Stews
    Hearty Italian Minestrone Soup (Easy, Healthy & Delicious!)

    Shrimp and Sausage Boil

    by Leave a Comment

    Making a shrimp and sausage boil couldn't be easier! Shrimp, sausage, corn, and potatoes with a flavorful Old Bay, lemon & garlic butter sauce. All in under 30 minutes!

    a closeup photo of shrimp and sausage boil

    It's not quite summer here - in fact, it's about 30 degrees outside - but we've been craving summer flavors so we decided to buck the trend and make a shrimp and sausage boil for dinner. Usually we enjoy this dish outdoors with newspaper laid out over the table, but today we'll be enjoying it by the fire. Anything to fool us into believing that summer isn't too far away!

    The only out-of-season ingredient is the corn. Supermarket corn is nowhere near the same as fresh summer corn, but it's still darn good. (Incidentally, did you know that if you add a little sugar to the water when you're boiling corn that it helps to make it sweeter? It's true, try it!)

    shrimp and sausage boil on brown parchment paper

    How do you make a shrimp boil from scratch?

    Making a shrimp boil at home is so simple and easy! You basically "boil" just four ingredients: corn, potatoes, sausage (I used homemade Andouille sausage), and shrimp with some Old Bay seasoning. Then you make a quick sauce with butter, Old Bay, fresh lemon juice, and garlic to drizzle over everything. Add a little chopped parsley and you're good to go!

    This recipe is scaled down so it feeds 4 people (that could easily stretch to 6 with a few sides). If you're feeding more than that, double or triple it but make sure you have a big stockpot for it. This is one of those recipes that can be scaled up to feed as many people as you want - you just need a vessel that will hold it all!

    We've even made this while camping since it's so quick and easy. Just put a big cast iron pot over the fire and you'll have a delicious meal in no time at all. You can also make an Instant Pot Shrimp Boil if you're an Instant Pot fanatic like me!

    a closeup photo of shrimp and sausage boil

    How long should shrimp boil?

    I normally sauté or roast my shrimp since it's just as easy to do that as boiling it. But when I already have a pot of hot, flavorful liquid then it just makes sense to boil it. It only takes a minute or two to cook your shrimp completely when boiling, and you'll want to watch it carefully to make sure it doesn't overcook. The time it takes depends on how big your shrimp are.

    Can you boil frozen shrimp?

    Yes, you absolutely can boil frozen shrimp! I do this often if I don't have the time to thaw them first. It will take a small amount of extra time but be sure to watch them carefully - just as you would if they were thawed - since even frozen shrimp cook quickly in a hot liquid.

    a closeup photo of shrimp and sausage boil

    Is this Shrimp and Sausage Boil low-carb?

    Sadly, any shrimp and sausage boil recipes you find likely won't be low carb due to the potatoes and corn. The good news is that I've substituted cauliflower for the potatoes with great success. You can also add cauliflower and keep the potatoes in there, too, if you have both keto and non-keto followers at the table.

    You might have to add extra liquid when boiling everything to make sure it's all submerged, but I usually just top it off with enough water to cover.

    What goes with shrimp boil?

    Since seafood boils are typically a Southern thing, I like to serve Southern sides whenever possible. So many dishes go with a shrimp boil, though! Here are some favorites:

    shrimp and sausage boil on brown parchment paper from overhead
    a closeup photo of shrimp and sausage boil

    Shrimp and Sausage Boil

    Yield: 4 servings
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes

    Shrimp, sausage, corn, and potatoes with a flavorful Old Bay and lemon butter sauce. All in under 30 minutes!

    Ingredients

    • 4 cups chicken broth
    • 4 ears corn, cut into 12 pieces total
    • 1 lb baby red potatoes, about 1-inch (cut in half or quarters if large)
    • 1 tablespoon Old Bay seasoning
    • 1 lb smoked sausage, cut into bite-sized pieces
    • 1 lb easy-peel shrimp
    • FOR THE SAUCE:
    • ½ cup butter
    • 4 garlic cloves, minced
    • 1 teaspoon Old Bay seasoning
    • ¼ cup fresh lemon juice
    • ¼ cup chopped parsley
    • Coarse salt & freshly ground black pepper

    Instructions

    Put the chicken broth into a large stockpot over medium-high heat. Bring to a boil and add the corn, potatoes, and Old Bay seasoning. Give it a gentle stir.

    Cover and reduce the heat to medium-low so it stays at a strong simmer. Cook for about 8-10 minutes or until the potatoes are soft.

    Add the sausage and shrimp and cook for approximately 1-2 minutes or until the shrimp are just cooked through (time will depend on the size of your shrimp).

    Remove the sausage, corn, potatoes and shrimp from the pot with a slotted spoon and place it in a large serving bowl, discarding the liquid from the pot.

    Add the butter to the pot. Once it's melted, add the garlic and cook for 1-2 minutes. Add the Old Bay seasoning, lemon juice, and parsley. Season with salt and pepper.

    Pour the sauce over the shrimp boil in the bowl. Serve immediately.

    Notes

    When I serve this I put newspaper or parchment paper down since it's a bit messy. It's a fun way to eat it though, especially if you put it all in the center of the table and let everyone grab it a little at a time. A serving bowl works really well, too.

    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 1300Total Fat: 62gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 374mgSodium: 4647mgCarbohydrates: 140gFiber: 16gSugar: 29gProtein: 58g

    These amounts include the liquid that's discarded after cooking so they're not entirely accurate. Calculated by Nutrionix.

    © Kristy Bernardo
    Cuisine: American / Category: Main Dish
    Shrimp and Sausage Boil

    Easy One-Pot Chili Mac and Cheese

    by Leave a Comment

    Chili Mac and Cheese combines the best of two beloved dishes for a truly outstanding yet quick-to-make comfort food. Make this one-pot meal on a weeknight for an easy, filling meal in under 30 minutes!

    a pan of chili mac and cheese

    I'm excited to share this easy and delicious Chili Mac recipe, perfect for any weeknight dinner!

    Chili Mac and Cheese recently came up in conversation with an old friend from Wisconsin, where it's a common comfort food Midwestern dish. She said how much she enjoys it but rarely has leftover chili. I shared the good news that you don't need to make a separate pot of chili; instead, the entire dish can be made in under 30 minutes in one pot, minimizing cleanup. She called me that night to tell me how much she loved it and that she'll be making it often from now on.

    a closeup of a bowl of chili mac and cheese

    How to Chili Mac and Cheese

    Part of the reason that making it from scratch is so simple is because you cook everything in one pan. Cook some onion and garlic in a pot or pan, brown the ground beef, add chili powder and cumin, then tomatoes, beans, and chicken stock. Bring it to a boil, add the pasta, and simmer it until the pasta is cooked. Top it with some cheese, allow a few minutes for it to melt, and serve.

    It's so simple and so filling, tasty, and comforting!

    Chili mac recipe just off the stove and ready to serve

    Can you freeze Chili Mac and Cheese?

    Yes, you can! I'll often double the recipe and freeze some in single-serving portions to have for lunch on busy work days. Use airtight containers and freeze it for up to 3 months. The texture is best if you let it thaw overnight in the refrigerator before reheating, but it's still good if you just can't wait or have the time.

    easy chili mac and cheese next to the pan on a black tablecloth

    Keto Chili Mac No Beans Version

    For low-carb or keto chili mac without beans, I make this version often as we try to eat as low carb as possible. It's an easy swap, too: simply substitute the macaroni noodles for small bite-sized pieces of cauliflower with no beans added (I usually use one whole head of cauliflower in place of the pasta). The timing, as well as when you add it to the pot, is the same so it really is a simple substitute. I've even made a double batch, then divided it into two pans, adding pasta to one and cauliflower to the other. It's a simple way to make a meal that pleases everyone in the house.

    Chili Mac and Cheese Variations

    • Use black beans and add a can of diced green chiles for a more Southwestern-style flavor.
    • Add more vegetables, such as corn or chopped red bell pepper.
    • Try serving it with sour cream and chopped green onion for toppings - it's really good this way!
    • Go 50/50 with a ½ cup cheddar and ½ Monterey jack cheese.
    • Turn up the heat and add hot sauce or jalapeños or a ¼ teaspoon of cayenne pepper.
    • Substitute the beef with with ground turkey or chicken, or a plant-based soy.
    • Use vegetable broth instead of chicken broth if you're looking to make a strictly vegetarian dish.
    • Increase the fiber with durum or whole wheat elbow macaroni noodles.
    a closeup of a pan of chili mac and cheese

    What can you serve with Chili Mac and Cheese?

    I try to keep things pretty simple since you already have pasta and beef in the main dish. If I do serve this with sides, I usually opt for garlic bread and a vegetable, such as garlic snap peas or smashed brussels sprouts.

    If you love beef and pasta together, try this Szechuan Gourmet Beef Pasta (it uses ground beef and comes together in just 25 minutes)!

    a pan of chili mac and cheese

    Easy One-Pot Chili Mac and Cheese

    Yield: 4-6 servings
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes

    Chili Mac and Cheese combines the best of two beloved dishes for a truly outstanding yet quick-to-make comfort food. Make this one-pot meal on a weeknight for an easy, filling meal in under 30 minutes!

    Ingredients

    • 1 tablespoon extra-virgin olive oil
    • 3 cloves garlic, minced
    • 1 medium onion, diced
    • 1 lb ground beef
    • 3 teaspoon chili powder
    • 2 teaspoon ground cumin
    • 1 14.5-oz can fire-roasted diced tomatoes (can also use regular diced tomatoes)
    • 1 15-oz can kidney beans
    • 32 oz low-sodium chicken broth or stock (4 cups)
    • 1 10-oz package elbow macaroni
    • ½ teaspoon coarse salt (more to taste)
    • ⅛ teaspoon freshly ground black pepper
    • 1 cup shredded cheddar cheese (or more!)
    • 1 tablespoon chopped flat-leaf parsley (optional)

    Instructions

    1. Preheat a large skillet or Dutch oven over medium heat. Add the oil and, when it's shimmering, add the onion. Cook for 3-4 minutes until it's starting to soften. Add the garlic and cook one minute more. Add the ground beef, breaking it up as much as possible, and cook until there's no pink remaining, about 5 minutes. Drain the fat from the pan.
    2. Add the chili powder and cumin to the pan and stir well to incorporate.
    3. Stir in the tomatoes, beans, and the chicken broth. Bring the mixture to a gentle boil and stir in pasta. Cover the pan and simmer until the pasta is cooked through, about 12-15 minutes (reduce the heat if necessary; the mixture should remain at a very strong simmer or very gentle boil.
    4. Add the salt and pepper, then taste and add more if necessary.
    5. Turn the heat off and sprinkle the shredded cheese over the top. Add the cover back to the pan and allow the cheese to melt for a few minutes..
    6. Sprinkle with the chopped parsley and serve.
    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 796Total Fat: 37gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 131mgSodium: 1166mgCarbohydrates: 59gFiber: 10gSugar: 10gProtein: 58g

    This data was provided and calculated by Nutritionix.

    © Kristy Bernardo
    Cuisine: American / Category: Dinner
    Easy One-Pot Chili Mac and Cheese

    Roasted Cauliflower Soup

    by 3 Comments

    Healthy Parmesan Roasted Cauliflower Soup - creamy without any cream (secret ingredient)! You'll cauliflower soup recipe.

    Roasted cauliflower soup in rustic black bowl, with crusty sourdough toast.

    Cauliflower is hot right now. I see recipes using it everywhere: cauliflower pizza crust, grilled cheese sandwiches, even cauliflower risotto. And while these are all on my list to try, I still love the old standbys. Like this Roasted Cauliflower Soup.

    I started with my Parmesan Roasted Cauliflower recipe (amazing by itself; I'll usually roast double so I can enjoy it roasted out of the oven then make a batch of this delicious soup, too). The only difference was that I added a couple of garlic cloves and an onion to be roasted alongside the cauliflower and used that to add even more flavor to this Roasted Cauliflower Soup!

    You all know how much I love my heavy cream - my waistline proves it - but once I learned the trick of replacing it with tofu (sounds crazy, I know!) in my soups I knew I'd never go back to cream (I used House Foods tofu that I picked up at Safeway in this recipe). The tofu adds such a creamy texture yet keeps the soup thick, just the way I like it. You can use heavy cream if that's what you have or if you prefer it.

    I've used tofu in place of cream in many of my other soups, and not one person has ever guessed the "secret ingredient" to what makes those soups so creamy and luscious. This Roasted Cauliflower Soup is no exception!

    Roasted cauliflower soup in rustic black bowl, with crusty sourdough toast.

    This delicious creamy, yet cream-less soup makes just enough for two good-sized bowls so feel free to double it. It always goes quick and the leftovers taste even better than the first round.

    Roasted cauliflower soup in rustic black bowl, with crusty sourdough toast.

    Roasted Cauliflower Soup

    Yield: 6-8 servings
    Prep Time: 5 minutes
    Cook Time: 45 minutes
    Total Time: 50 minutes

    Smooth, flavorful roasted cauliflower soup with a splash of sherry? Yes, please.

    Ingredients

    • 1 small head cauliflower, cut into small florets
    • 2 garlic cloves, unpeeled
    • 1 small onion, peeled, ends cut off then halved
    • 2-3 tablespoons extra-virgin olive oil
    • ¼ cup shredded parmesan, plus extra for serving
    • 4 ounces silken tofu (or ½ cup heavy cream)
    • 1-2 cups reduced-sodium chicken broth, I use about ¾ of a 14.5 ounce can
    • splash of dry sherry, about a teaspoon
    • kosher salt and freshly ground black pepper

    Instructions

    1. Preheat oven to 425F.
    2. Place cauliflower, garlic cloves and onion halves on a baking sheet. Drizzle with olive oil to coat; toss well with your hands. Roast in oven for 25 minutes then toss. Roast another 15 minutes, sprinkle with ¼ cup parmesan then roast another five minutes.
    3. Remove from oven and place in high-powered blender (such as a Vitamix), taking care to add all the crispy, browned bits on the pan, too. Add tofu and 1 cup of chicken broth (add more as you go if necessary). Blend on high speed until hot and smooth, about 3-4 minutes. Add sherry, blend to combine. Taste and season well with salt and pepper. Continue blending until you reach your desired serving temperature.
    4. Serve immediately with extra shredded parmesan.
    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 81Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 2mgSodium: 236mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gSugar: 1gProtein: 4g

    This data was provided and calculated by Nutritionix.

    © Kristy Bernardo
    Cuisine: American / Category: Soups and Stews
    Roasted Cauliflower Soup

    Chocolate Chip & Toffee Skillet Cookie (Pizookie)

    by 17 Comments

    A warm, gooey, cookie that's mixed and baked in one pan, then served just out of the oven with vanilla ice cream. Add or swap your favorite ingredients to make it your own!

    a skillet cookie with one piece removed and placed on a black plate next to the pan

    What is a pizookie?

    A pizookie is the same thing as a skillet cookie, where one large cookie is just slightly under-baked in a cast iron skillet. It's usually served warm, just out of the oven, with a big scoop of ice cream in middle. Serve this pizookie recipe with several spoons and let everyone dig in!

    It can also be completely baked, cut into "slices" in the shape of pizza, and served individually with ice cream or just by itself.

    The appeal for making a skillet cookie at home is partly because it's easier to make than traditional cookies. This skillet cookie recipe is actually mixed right in the cast iron pan, making it even easier! Plus there's no dropping the dough onto a sheet pan in batches, it's simply baked all at once.

    a closeup of a pizookie with one slice cut out

    When was the pizookie invented?

    The pizookie was invented in 1978 by BJ's Restaurant & Brewery. I used to work for a payroll company and there was a location close by that my friend Jill and I used to hit up for lunch. We always shared a pizookie - it was our favorite and we couldn't resist a warm and gooey skillet cookie! If memory serves, I believe it was their macadamia nut version that we used to get, as well as the chocolate chip, depending on what we were in the mood for (we'd usually share one). They also have white chocolate but we usually skipped it as neither of us are fans.

    In any case, if you happen to live near a BJ's Restaurant or happen upon one, don't miss giving one a try. In the meantime, make this one at home; you won't be disappointed!

    a closeup of a skillet cookie

    Ingredients in Chocolate Chip & Toffee Skillet Cookie

    The ingredients in this recipe are the same as regular chocolate chip cookies but with changes in the ingredient amounts. None of these ingredients should be changed or omitted, as they're all essential to the success of the recipe. Having said that, if you'd prefer to serve a chocolate chip skillet cookie without the toffee chips, feel free to omit them and double the amount of chocolate chips.

    • butter
    • sugar
    • brown sugar
    • vanilla extract
    • an egg
    • flour
    • baking soda
    • salt
    • chocolate chips
    • toffee pieces
    a skillet cookie in a cast iron pan just out of the oven with one piece removed

    How do you make a pizookie from scratch?

    You'll need an 8-inch cast iron skillet for this recipe. If you only have a 10 or 12-inch skillet, double the recipe and add about 5 minutes baking time.

    To make this easy pizookie, start by melting the butter in the cast iron skillet, then whisk in the white and brown sugar off heat. Let the pan cool for about 5 minutes and whisk in the egg (that's important as you don't want the egg to scramble).

    Next just mix in the flour, baking soda, and salt, then stir in the chocolate chips and toffee pieces. This is all done in the same pan, which means less dishes, which means less cleanup!

    All that's left is to bake your skillet cookie until it's just slightly underdone. It should be golden brown but still soft in the middle. This is what makes it more of a pizookie - rich, gooey, and perfect when served with ice cream.

    How do you reheat a skillet cookie?

    If you've already enjoyed most of the pizookie, put the leftovers in an airtight container in the refrigerator, then reheat in the microwave when you're ready for more. If you bake it in advance for enjoying later, allow it to cool fully, cover it, and refrigerate. When you're ready to serve, reheat in a 350F oven for 5-7 minutes, or until it's just heated through.

    a skillet cookie in a cast iron pan just out of the oven with one piece removed

    Tips for making skillet cookies

    • Make sure to use a cast iron skillet. That's what gives the pizookie the crispy edges that are incredible with the slightly gooey center. You can use a cast iron pan for other desserts as well, like this Apple Tarte Tatin or these Skillet Brownies.
    • Use real butter. I repeat, use real butter! It won't turn out the same with anything else and, in some cases, won't turn out at all.
    • Don't skip the step where you allow the pan to cool for at least 5 minutes. The pan can still be warm but shouldn't be hot, otherwise your egg will scramble and ruin the batch.
    • When you add the egg, add it directly on top and immediately whisk it into the butter and sugar mixture.

    Skillet Cookie Variations:

    • Feel free to skip the toffee pieces and go for all chocolate chips
    • Replace the chocolate chips and toffee with a cup of chopped Resses peanut butter cups or Rolos - both are really good!
    • Use all M&M's - especially if you're making this for the kids
    • Add chopped pecans or macadamia nuts
    • Add a little warmed hot fudge, salted caramel, or melted peanut butter to the top of the pizookie just before serving
    a skillet cookie with one piece removed and placed on a black plate next to the pan

    Chocolate Chip & Toffee Skillet Cookie (Pizookie)

    Yield: 4 servings
    Prep Time: 5 minutes
    Cook Time: 22 minutes
    Additional Time: 5 minutes
    Total Time: 32 minutes

    A pizookie is a slightly underbaked, gooey, chocolate lovers dream. If you've never had one, you're in for a real treat!

    Ingredients

    • ½ cup unsalted butter
    • ½ cup granulated sugar
    • ½ cup light brown sugar
    • 1 teaspoon pure vanilla extract
    • 1 egg, room temperature
    • 1 ½ cups all-purpose flour
    • ½ teaspoon baking soda
    • ¼ teaspoon coarse salt
    • ½ cup chocolate chips
    • ½ cup toffee pieces (or just use all chocolate chips if you prefer)
    • Vanilla ice cream, for serving

    Instructions

    1. Preheat the oven to 350F.
    2. Melt the butter in an 8-inch cast iron skillet set over medium-low heat. Stir in the granulated sugar, brown sugar, and vanilla, then remove the pan from the heat. Let it rest for about 5 minutes until it's no longer hot, just warm.
    3. Add the egg and whisk it into the mixture. Add the flour, baking soda, and salt, and stir into the mixture until it's fully incorporated and smooth. Stir in the chocolate chips and toffee pieces.
    4. Place the skillet in the oven for 15–20 minutes or until it's golden brown but still slightly soft (it should be just slightly underdone).
    5. Serve immediately with ice cream.

    Notes

    If you use a skillet larger than 8 inches in diameter, double the recipe and increase the cooking time by about 5 minutes.

    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 851Total Fat: 41gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 139mgSodium: 374mgCarbohydrates: 117gFiber: 3gSugar: 78gProtein: 8g

    This data was provided and calculated by Nutritionix.

    © Kristy Bernardo
    Cuisine: American / Category: Desserts
    Chocolate Chip & Toffee Skillet Cookie (Pizookie)

    More Tasty Cookie Recipes

    Easy Chocolate Spoons for Edible Gifts or Parties

    by 23 Comments

    Learn how to make chocolate spoons for Valentine's Day, Christmas, or any other holiday! They're perfect to serve at kid's birthday parties or as a craft they can make themselves on the big day. Stir them into hot chocolate, coffee, or espresso, or give them as homemade gifts. They're incredibly simple and always impressive!

    Chocolate spoons with sprinkles, nuts, and hearts, set in a glass tied with ribbon

    The first time I made this chocolate spoons recipe was for Valentine's Day. My girls were very young and a few of my girlfriends were coming over for a pre-Valentine's Day glass of wine and evening playdate. The chocolate spoons were a big hit with both the kids and the adults (I mean, who wouldn't love chocolate on a spoon?) and it's become a tradition ever since.

    How do you use a chocolate spoon?

    Chocolate spoons are perfect for stirring into coffee, hot chocolate, espresso, warm milk or any hot beverage. They turn a cup of coffee into a delicious mocha and add rich chocolate flavor to ready-made hot cocoa. The chocolate can also be enjoyed with desserts or right from the spoon to your mouth! They're always a hit at birthday parties, make for creative wedding gifts and are also a great DIY craft for all the kids to make together.

    a set of seven hot chocolate spoons with sprinkles, nuts, and hearts

    Chocolate Dipped Spoon Ingredients

    • Spoons: Plastic, wooden or traditional spoons; see further down for more details.
    • High-quality chocolate: Use white, milk or dark chocolate. I like to use dark (semisweet) and milk chocolate in order to make swirls.
    • Toppings: sprinkles, mini-marshmallows (cut them in half and add them cut-side down), crushed candy canes, chopped nuts, or edible glitter
    a closeup of edible chocolate dipped spoons with sprinkles and two pink hearts

    How to Make Chocolate Spoons

    DIY chocolate spoons are extremely simple to make. Make sure the spoons are clean and dry, then set them on a sheet pan lined with parchment paper. Set the handle of the spoons on the edge of the pan to make the well of the spoon level (if the edge is too high, try the handle of a wooden spoon or something similar).

    Melt the chocolate and pipe the chocolate onto one of the spoons. Immediately add any toppings, then repeat the process with the remaining spoons. Allow them to set at room temperature until the chocolate has completely cooled and hardened.

    I've also seen people make these by dipping spoons in chocolate, which works (and I've tried it), but I prefer piping the chocolate instead. This way, no chocolate is on the back of the spoon to get messy and you end up with more chocolate by using the piping method. But you can definitely give dipping them a try; you might prefer it!

    My favorite design is to use both dark and white chocolate and add little swirls before adding sprinkles or other toppings. To do this, fill a spoon with either white or dark chocolate, then add a small dot of the opposite chocolate. Using a toothpick, drag it through in a swirl pattern or circle. It's so pretty!

    chocolate covered spoons on a wooden table

    Tips for making chocolate spoons

    • If you're giving these as a gift, try wrapping them in little cellophane bags. They're also gorgeous as a set placed in a mason jar then wrapped in cellophane. Or use these tall mugs - they'd make a great homemade gift with a set of chocolate spoons inside!
    • Use high-quality chocolate. There's basically only one main ingredient, so make sure it shines. Ghirardelli, Valrhrona, Guittard, and Scharffen Berger are a few of my favorite chocolates.
    • Work quickly once you've spooned the chocolate onto the well of the spoon. Doing one spoon at a time works best, especially if you're doing swirls with another chocolate. It hardens quickly, so doing each one will make sure they're easy to work with and look their best.
    • They'll work for any holiday, just use different colored sprinkles, such as orange and white for Halloween, red, green, and white for Christmas, or red, pink, and white for Valentine's Day. All three of those holidays are during hot chocolate season, too!
    a set of three chocolate spoons with long handles on a teal tabletop

    What kind of spoons should I use?

    For the spoons themselves, you can use any kind of spoon you like. Disposable spoons such as plastic or wooden spoons are inexpensive and they come in bright colors and you can match your sprinkles for a major color pop. These would be perfect for classroom gifts, a kid's birthday party, or if you just want a splash of bright colors.

    If disposable spoons aren't your thing or you're looking for something a bit more elegant, pick up some antique spoons at thrift stores or look for more modern spoons with a lot of color on amazon. They're usually inexpensive and you can find some gorgeous sets if you keep your eyes out for them. Check Etsy as well.

    a closeup of a chocolate spoon with sprinkles, swirls, and four white hearts

    Variations for chocolate spoons

    • Hot chocolate spoons While there isn't quite enough chocolate on these spoons to make hot chocolate if it's stirred directly into milk, it is a great way to deepen the chocolate flavor of ready-made hot chocolate. I love to make a batch of hot chocolate and serve it with a few different types of chocolate spoons, such as peppermint or with some tiny marshmallows as the topping.
    • Peppermint spoons These make wonderful hot chocolate spoons for anyone who loves a good peppermint cocoa. To make them, simply used finely crushed candy canes as your chocolate topping in place of sprinkles or use Andes Mints in place of the chocolate. Another idea is to use these peppermint candy cane spoons as the spoons themselves!
    • Peppermint sticks It's possible to skip the spoons altogether and just dip tall peppermint sticks into chocolate, then add sprinkles if you'd like. It's not the same as chocolate spoons but it makes for a delicious hot cocoa!
    a closeup of chocolate spoons swirled with contrasting chocolate

    Where can I buy chocolate covered spoons?

    I highly suggest making chocolate spoons yourself as they're incredibly simple and much cheaper than if you buy them. Or heck, make them yourself and open up your own Etsy shop!

    You can also buy spoon molds that will make an entire spoon out of chocolate (they also sell them already made). They're adorable and although admittedly I haven't used them personally, it seems like the chocolate would melt all over your hands when stirring them.

    a closeup of a hot chocolate spoon with sprinkles and two white hearts

    How to store chocolate spoons?

    After they've cooled completely, store them in an airtight container for up to two weeks. I've kept them longer than that but the chocolate starts to look a little old after that point. I try to make them the day before I'm giving them as gifts so the recipient has some time to enjoy them, but I've made them as far ahead as a week before a party. They go fast so you likely won't have any left!

    If you're looking for similar edible gift ideas, try these Chocolate Covered Pretzel Rods or these Chocolate Covered Strawberries. Make them together for an incredible homemade gift for someone special!

    diy chocolate spoons with sprinkles, nuts, and hearts, set in a glass tied with ribbon
    a set of seven chocolate spoons with sprinkles, nuts, and hearts

    Chocolate Spoons

    Yield: 24 chocolate spoons
    Prep Time: 15 minutes
    Additional Time: 30 minutes
    Total Time: 45 minutes

    Chocolate spoons are a chocolatey addition to hot chocolate, coffee, warm milk. Beyond adding flavor to a warm beverage, they are creative gifts and offer a fun craft for kids.

    Ingredients

    • 24 standard-sized spoons
    • 16 oz high-quality chocolate,

    Instructions

          1. Chop chocolate into small pieces (use a combination of white and dark if you're planning on making swirls).
          2. Make sure the spoons are clean and dry, then set them on a sheet pan lined with parchment paper. Set the handle of the spoons on the edge of the pan to make the well of the spoon level (if the edge is too high, try the handle of a wooden spoon or something similar).
          3. Place the chocolate in a small microwave-safe dish. Microwave for 30 seconds, then stir well. Continue this in 30-second increments until the chocolate is almost melted but is not melted completely (reduce the time to 10-15 seconds as you go if necessary). Once the chocolate pieces are all almost melted but there are still a few pieces that remain, stir the chocolate vigorously until it's completely melted and smooth.
          4. Place the chocolate into a piping bag (or just use another spoon for this step, although piping it looks the best and is less messy). Pipe the chocolate onto the well of a spoon. If you're making swirls, pipe the opposite colored chocolate in very small dots onto the chocolate, then make swirls using a toothpick.
          5. Immediately add any toppings, then repeat the process with all the remaining spoons.
          6. Allow the chocolate spoons to set at room temperature until the chocolate has completely cooled and hardened.

    Notes

    Use any toppings you prefer such as sprinkles, crushed candy canes, chopped nuts, edible glitter, or mini-marshmallows

    The amount of spoons you'll get will depend on the size of the spoons you use. I used standard-sized spoons, which can hold about a tablespoon of melted chocolate.

    Nutrition Information:
    Yield: 24 Serving Size: 1
    Amount Per Serving: Calories: 111Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 18mgCarbohydrates: 12gFiber: 1gSugar: 10gProtein: 2g

    This data was provided and calculated by Nutritionix.

    © Kristy Bernardo
    Cuisine: American / Category: Desserts
    Easy Chocolate Spoons for Edible Gifts or Parties

    How to Cook a Spiral Ham (plus a Ham Glaze recipe)

    by 43 Comments

    If you've ever wondered how to cook a spiral ham (I love the Kirkland brand), look no further. It couldn't be easier, you just need a few tips and tricks so your holiday ham stays juicy and tender! Whether you use the glaze packet provided or make your own, once you try this easy method you'll never cook it any other way.

    a spiral sliced ham on a white plate with fresh orange wedges on a wood table

    Every time Easter or Christmas season rolls around, I inevitably receive a few emails from readers asking how to cook a spiral ham.

    What they're really asking is "how do I prevent my ham from drying out if it's already been cooked and sliced?" And while I prefer cooking a fresh ham (the flavor just can't be beat), sometimes it's nice to just throw one in the oven and know that all I have to do is heat it and eat it.

    I usually pick up the Kirkland hams from Costco but this method will work with any spiral-sliced ham. If you do use a Kirkland ham or another one that comes with its own glaze, feel free to use that glaze in place of the recipe in this post. Do use the directions provided at the bottom of this post for heating it though, as it's foolproof!

    The result of learning how to cook a spiral ham: a spiral sliced ham on a white plate

    How to cook a spiral ham

    First, consider putting a ham glaze not only on the outside of your ham but also between the slices, too; this will add tremendous flavor. I usually just throw something together (it almost always involves jam and adobo sauce, I just can't resist that spicy-sweet combo, even on ham) but I've put together a simple ham glaze recipe for you in case you need one.

    You don't really cook a spiral ham, you simply reheat it. When it comes to "cooking" your ham, wrap it lightly with foil while it's baking. This will keep the juices in and prevent them from evaporating while your ham is in the oven. You can occasionally open the tinfoil and baste the ham with the juices, too, which only helps keep it more moist.

    Sometimes cooks will add some water, juice, or even 7-UP to the bottom of the pan to help keep as much moisture in the oven as possible. I've found that it's not necessary, as the tinfoil does a great job of keeping the moisture in. Feel free to add that step if you like though, as it won't hurt anything to add it.

    a closeup of a spiral sliced ham on a white plate

    How long to cook a spiral ham without drying it out

    Another way to keep your spiral sliced ham from drying out is to reheat it "low and slow". Keeping the oven at 275°F for about 12 - 15 minutes per pound, plus basting occasionally with any juices that accumulate, will ensure your ham is moist and tender. You want to heat your ham slowly so that by the time the center of your ham is warm the outside slices aren't dried out.

    Pre-cooked Spiral Ham Instructions

    MethodApproximate Bake TimeCooking Temperature
    Ham Only12-15 minutes per pound (454 g)
    Approximately 2 hours    		275°F (covered) / 135°C
    Ham with GlazeStep 1: 12-15 minutes per pound (454 g)
    Step 2: Add Glaze - 8-10 minutes (if needed)
    Approximately 2 hours, 10 minutes    		275°F (covered) / 135°C
    425°F (covered) / 220°C

    This recipe calls for a glazed 8-lb spiral sliced ham which means it should be in the oven for approximately 2 hours and 10 minutes. That might seem like a long time, but since the prep time is less than 5 minutes, you can prepare the rest of your meal during that time.

    If your ham is larger or smaller than 8 lbs, not to worry. A spiral sliced ham should be reheated for roughly 12-15 minutes per pound, so simply add or subtract reheating times based on that. If glazed, add about 10 minutes.

    Use a digital meat thermometer and heat to an internal temperature of 140°F.

    a spiral sliced ham on a white plate

    How to cook a spiral ham in the crockpot

    If you'd like to make this in the crockpot, skip the foil and simply place the ham in your crockpot after applying the glaze. Cook on low for about 4 hours, basting the ham with any accumulated juices halfway through the cooking time and again about half an hour before the time is up.

    Make sure to buy a ham that will fit in your crockpot! If it doesn't, you can cover the crockpot tightly with foil then set the lid on top. This isn't ideal but it's definitely doable.

    More Ham Glaze Ideas

    • The ham glaze recipe at the end of this post is the one I use most often. It uses ½ cup of jam, 1 cup of brown sugar, and a tablespoon of mustard. It adds so much flavor to the ham and it's so easy to make. You could also add a splash of bourbon! You can also use cranberry sauce in place of the jam for your Christmas ham.
    • Try a variation of the easy recipe above and replace the jam with ¼ cup of orange juice. (The bourbon works with this, too)!
    • If you're ever in a pinch, another easy ham glaze recipe is simply equal amounts of maple syrup and brown sugar then Dijon mustard to taste - couldn't be more simple and it's delicious!
    • If you love sweet flavors with a little spice and smoky flavor, try adding some chopped chipotle peppers in adobo to any of these ham glaze recipes. I start with about 2 tablespoons and add more to taste.
    The result of learning how to cook a spiral ham: a spiral sliced ham on a white plate with salt and pepper shakers on a wooden table

    How much ham per person?

    When you're serving a spiral sliced ham, plan on approximately ½ lb per person if it's boneless. A bone-in ham will be about ¾ lb per person. So if you're serving 12 people, you'd want at least a 6 lb boneless ham or a 9 lb bone-in ham. I usually add a couple of pounds both to be on the safe side and to give us leftovers.

    Ideas for Leftover Ham

    Speaking of leftovers, consider yourself lucky if you've got some as there are so many delicious things you can make. Of course, there's the regular ham sandwich, which is always a winner. Here are a few more leftover ham ideas if you're looking for something a bit more interesting:

    I hope these easy tips answered everything about how to cook a spiral ham so you can simply focus on the rest of your holiday dinner. Don't forget to save that ham bone to make with a delicious soup.

    a spiral sliced ham on a white plate with fresh orange wedges on a wood table

    How to Cook a Spiral Ham and a Glaze Recipe

    Yield: 16 servings for boneless ham; 10 servings for bone-in)
    Prep Time: 2 minutes
    Cook Time: 2 hours 10 minutes
    Total Time: 2 hours 12 minutes

    You could add in a splash of bourbon to this glaze or a few tablespoons of adobo sauce (from a can of chipotles), too.
    I use the same amount of glaze regardless of the size of my ham. Anything over 12 pounds, however, and I'd increase the amounts by at least 50%; you can always serve extra glaze on the side (just warm it slightly in the microwave just before serving).

    Ingredients

    • 1 8-lb spiral-sliced ham
    • ½ cup jam, apricot, peach and cherry all work well (try cranberry sauce for the holidays)
    • 1 cup light brown sugar
    • 1 tablespoon mustard, use your favorite, I love a spicy brown

    Instructions

    1. Let your wrapped ham sit on the counter for about an hour.
    2. Preheat the oven to 275°F. Line two pieces of foil in different directions on top of a large baking sheet. Remove all the packaging from the ham and discard (keep the glaze if you're using that in place of the one posted here, otherwise you can discard it). Place the ham on top of the foil.
    3. Mix together all the ham glaze ingredients. Spread the glaze all over the top and sides of the ham and between each slice (you can use a brush but I find that using my hands is easiest). Pull up the sides of the foil and wrap the ham gently (not loose but not too tight, either), using additional foil if necessary.
    4. Place the ham in the oven and bake it for approximately 12-15 minutes per pound plus add 10 minutes, if glazed, opening the foil to baste with the juices a couple of times during cooking.
    5. Remove from the oven and baste once more with the juices (you can serve extra at the table if desired).
    Nutrition Information:
    Yield: 16 Serving Size: 1
    Amount Per Serving: Calories: 393Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 145mgSodium: 2233mgCarbohydrates: 22gFiber: 0gSugar: 20gProtein: 51g

    This data was provided and calculated by Nutritionix.

    © Kristy Bernardo
    Cuisine: American / Category: Dinner
    How to Cook a Spiral Ham (plus a Ham Glaze recipe)

    The BEST Braised Beef Short Ribs Recipe for the Holidays

    by 144 Comments

    These Braised Beef Short Ribs are so tender you can eat them with a spoon. The sauce has a deep, rich flavor and your house will smell amazing while it's cooking. Minimal hands-on time with a deep, rich sauce that rivals even the finest restaurants!

    Slow-cooked in red wine, garlic, and fresh herbs until they're fall-off-the-bone tender, they're rich, comforting, and full of deep, complex flavor. The best part? They look and taste like something you'd order at a high-end restaurant, but they're surprisingly easy to make at home.

    This is my go-to recipe for Christmas dinner, New Year's Eve, Valentine's Day, or any time I want a restaurant-worthy main dish without spending the entire day in the kitchen. The oven does most of the work, and it fills my home with the most incredible smells while prepping sides or enjoying a glass of wine!

    a dish of braised beef short ribs over mashed potatoes with a sprig of fresh thyme

    I make two show-stopping main dishes for the holidays: braised beef short ribs and a standing rib roast. Both are perfect when served over creamy mashed potatoes.

    [feast_advanced_jump_to]

    Ingredients

    • 6 lbs beef short ribs (bone-in is best, but boneless also works)
    • 2 tablespoons canola oil (or any neutral-flavored cooking oil with a high smoke point)
    • 3 medium onions, chopped
    • 3 medium carrots, chopped
    • 2 celery stalks, chopped
    • ¼ cup all-purpose flour
    • 1 tablespoon tomato paste
    • 1 bottle (750 ml) dry red wine, such as Cabernet Sauvignon, Merlot, or Malbec - it doesn't need to be expensive, but choose one you'd enjoy drinking
    • 32 oz beef stock (preferably low-sodium so you can better control the amount of salt)
    • 1 head of garlic, top sliced off to expose the cloves
    • A large handful of fresh herbs (parsley, thyme, oregano, rosemary; a few sprigs each)
    • 1 bay leaf
    • Coarse salt and freshly ground black pepper, to taste
    1. Season the short ribs: Pat the ribs dry with paper towels. Season generously on all sides with coarse salt and freshly ground black pepper. Let them sit at room temperature for about 30 minutes while you prepare the rest of the ingredients. Preheat your oven to 350°F.
    2. Sear the ribs: Heat the cooking oil in a large, heavy-bottomed Dutch oven over medium-high to high heat. Working in batches to avoid overcrowding, sear the short ribs on all sides until deeply browned (about 2-3 minutes per side). Transfer the browned ribs to a plate.
    3. Cook the vegetables (mirepoix): Add the onions, carrots, and celery to the pot. Cook, stirring occasionally, until the onions are soft and golden, about 5-6 minutes. Scrape up any browned bits from the bottom (these add a lot of flavor to the sauce).
    4. Add tomato paste and flour: Sprinkle the flour over the vegetables and stir until coated. Add the tomato paste and cook for 2-3 minutes, stirring often, to caramelize and concentrate the flavor.
    5. Deglaze with the wine: Pour in a splash of red wine and stir to release any remaining browned bits. Add the rest of the wine and let it simmer for 2-3 minutes to slightly reduce.
    6. Add the stock, garlic, and herbs: Return the short ribs (and any accumulated juices) to the pot. Add the beef stock, head of garlic, fresh herbs, and bay leaf. The liquid should come about halfway up the sides of the ribs (add more stock if needed).
    7. Braise in the oven: Bring the pot to a gentle boil on the stovetop. Cover with a tight-fitting lid and transfer to the oven. Cook for 3-3 ½ hours, or until the short ribs are fork-tender and falling off the bone.
    8. Make the sauce: Carefully transfer the ribs to a platter and tent them loosely with foil. Strain the cooking liquid into a fat separator or through a fine-mesh sieve, discarding the solids (you can now snack on the veggies). Skim off any excess fat. Return the strained liquid to the pot and simmer over medium heat until reduced by about one-third, which will create a rich, delicious sauce. Taste it and adjust seasoning with salt and pepper.
    9. Serve: Serve the short ribs over mashed potatoes, polenta, or mashed cauliflower, spooning plenty of sauce over the top. Garnish with extra fresh herbs.

    Slow Cooker Method

    1. Follow Steps 1-5 as written (sear ribs, cook vegetables, add flour/tomato paste, deglaze with wine).
    2. Transfer everything to the slow cooker instead of returning ribs to the Dutch oven.
    3. Add beef stock, garlic, herbs, and bay leaf.
    4. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the ribs are fork-tender.
    5. Strain, reduce, and finish sauce as written in Step 8 (do this on the stovetop for best results).

    Instant Pot Method

    Make sure your Instant Pot is large enough to hold all of the ingredients! You may need to cook in batches or cut the recipe in half.

    1. Use the Sauté setting to sear the ribs (Step 2) and cook vegetables/tomato paste (Steps 3-4).
    2. Deglaze with wine and scrape up all browned bits, then add the beef stock, garlic, herbs, and bay leaf.
    3. Cancel Sauté mode, secure lid, and set to Manual/Pressure Cook for 45 minutes at high pressure.
    4. Allow a 15-minute natural release, then quick release any remaining pressure.
    5. Strain, reduce, and finish sauce on Sauté mode until thickened.

    Making braised beef short ribs may seem like a process, but every step is simple, and the incredible smell that fills your home will make it all worthwhile.

    a dutch oven with braised beef short ribs just out of the oven, set on a rustic wooden table next to a fork and a spoon

    Substitutions

    I don't recommend making substitutions for braised beef short ribs, as the ingredient list is short, and each one is essential to the dish's rich flavor. But if you need to make a few adjustments, here are some options:

    • Beef Short Ribs: Boneless short ribs (slightly less rich but still tender and flavorful), beef chuck roast (cut into large chunks; similar texture and flavor once braised), or beef shank or oxtail (cooking time may be slightly longer).
    • Red wine: Beef broth + 2 tablespoons balsamic vinegar (for a wine-free version).
    • Non-alcoholic red wine: Same flavor profile without the alcohol.
    • Beef stock: Chicken or vegetable stock: Much different flavor and won't be nearly as rich.
    • Herbs: If fresh isn't available, use about ⅓ the amount of dried thyme, rosemary, oregano, and parsley. Again, it won't be nearly as delicious!
    • Canola oil: Vegetable oil, avocado oil, or grapeseed oil will all work.
    • Vegetables (Onion, Carrot, Celery): Leeks, fennel, or parsnips (swap in part or all for a twist on the traditional mirepoix).

    Equipment Needed

    • Large dutch oven: This is perfect for searing the short ribs and braising them in the oven. A heavy-bottomed pot holds heat well and allows for more even cooking.
    • Tongs: For turning and removing the ribs without piercing the meat too much.
    • Cutting board & sharp chef's knife: To chop the onions, carrots, and celery.
    • Wooden spoon or silicone spatula: For stirring the vegetables and scraping up browned bits from the pot.
    • Measuring cups and spoons: To measure flour, tomato paste, and seasonings.
    • Gravy separator (optional but recommended): Makes it really easy to remove excess fat from the sauce.
    • Fine mesh strainer: For straining the sauce before reducing.
    a white bowl with a serving of braised beef short ribs over creamy mashed potatoes, then topped with a fresh sprig of thyme

    Storage and Reheating

    Storage

    Refrigerator: Store the cooled short ribs and sauce in an airtight container in the fridge for up to 5 days. For the best results, keep the meat and sauce together so the ribs stay moist.
    Freezer: Braised short ribs freeze exceptionally well. Place portions (with sauce) in freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

    Reheating

    Oven: Place the short ribs in an oven-safe dish, cover it with foil, and reheat at 350°F for 20-30 minutes, or until it's completely warmed through. Add a splash of beef broth or water if needed to loosen the sauce.
    Stovetop: Warm the ribs in a saucepan over medium-low heat, stirring occasionally until they're heated through.
    Microwave: (Not recommended for the best texture, but works in a pinch) Heat in 1-minute intervals on medium power, spooning the sauce over the ribs after each minute to keep them from drying out.

    Make-Ahead Tip: These braised beef short ribs taste even better the next day, after the flavors have melded. Simply refrigerate overnight and reheat them gently before serving.

    a closeup of a pot of braised beef short ribs just out of the oven

    Frequently Asked Questions

    What are braised beef short ribs?

    Braised beef short ribs are a cut of beef taken from the short portion of the rib bone, cooked low and slow in liquid (often wine or broth) until the meat becomes incredibly tender and flavorful. They can be bone-in or boneless, though bone-in is what I recommend for a richer flavor.

    What does braised short rib taste like?

    They have a deep, beefy flavor with rich, savory notes from the braising liquid. The slow cooking makes the meat melt-in-your-mouth tender, and the sauce has hints of red wine, herbs, and garlic.

    How long does it take for short ribs to be tender?

    In the oven, short ribs typically take about 3 hours at a low temperature to become fork-tender. In a slow cooker, it can take 6-8 hours on low, while an Instant Pot can achieve tenderness in about 45-50 minutes under pressure (plus release time).

    Can you overcook braised short ribs?

    While they are forgiving, cooking them far beyond the point of tenderness can cause the meat to dry out or the sauce to become overly reduced. Keep an eye on them toward the end of cooking.

    Can I make braised beef short ribs ahead of time?

    They often taste even better the next day, and I always make them ahead of time for the holidays. Make the recipe as directed, let it cool, and refrigerate it overnight. Reheat it gently over medium to medium-low heat on the stove before serving.

    Do I have to use red wine?

    Red wine is a key flavor component, giving the sauce its depth and richness. If you prefer not to use alcohol, substitute with additional beef broth plus a tablespoon of balsamic vinegar, or use a non-alcoholic red wine.

    Can I use boneless short ribs instead of bone-in?

    Bone-in ribs have slightly more flavor, but boneless short ribs will still be tender and delicious.

    What's the best cut: flanken or English-style short ribs?

    English-style short ribs are preferred here for their thickness and presentation. Flanken-cut ribs are thinner and cook faster, so they're better for other styles of recipes.

    How do I make the sauce thicker?

    After straining and skimming the fat, simmer the sauce uncovered until it reduces further, or whisk in a teaspoon of cornstarch mixed with water for quick thickening.

    Can I make this in a slow cooker or Instant Pot?

    Yes, see the alternate cooking instructions above. Both methods will still give you tender, fall-off-the-bone results.

    Looking for other recipes like this? Try these:

    Pairings

    These are my favorite dishes to serve with Braised Beef Short Ribs:

    a white bowl with a serving of braised beef short ribs over creamy mashed potatoes, then topped with a fresh sprig of thyme

    Red Wine Braised Beef Short Ribs

    Yield: 8-10 servings
    Prep Time: 10 minutes
    Cook Time: 3 hours 20 minutes
    Total Time: 3 hours 30 minutes

    These red wine Braised Beef Short Ribs are so tender you can eat them with a spoon, with a rich, flavorful sauce that rivals even the finest restaurants.

    Ingredients

    • 6 lbs beef short ribs (give or take, doesn’t have to be exact)
    • 2 tablespoon canola oil
    • 3 medium onions, chopped
    • 3 medium carrots, chopped
    • 2 celery stalks, chopped
    • ¼ cup all-purpose flour
    • 1 tablespoon tomato paste
    • 1 bottle of dry red wine
    • 32 oz beef stock (preferably low-sodium)
    • a head of garlic, the top sliced off to expose the cloves
    • a big handful of herbs (parsley, thyme, oregano, rosemary; a few sprigs of each)
    • 1 bay leaf
    • coarse salt and freshly ground black pepper

    Instructions

    1. Season the ribs with coarse salt and freshly ground black pepper, then allow the short ribs to come up to room temperature (about 30 minutes). Preheat the oven to 350°F.
    2. Heat the oil in a large Dutch oven over high heat. Brown the short ribs, taking care not to overcrowd your pan (overcrowding will make your ribs steam rather than sear; do in as many batches as necessary to ensure that each rib has a small amount of space around it). Remove the ribs and set them aside.
    3. Add the onions, carrots, and celery to pot and cook them for a few minutes, stirring them occasionally, until the onions are soft. Scrape the bottom to release any browned bits from searing the meat.
    4. Sprinkle the flour over the vegetables and add the tomato paste. Str it well and cook a few minutes longer, stirring occasionally. Return the short ribs and any accumulated juices to the pot. Pour in the wine and beef stock (you can add a small amount first then scrape up any remaining bits stuck to the bottom of the pot, then add the rest). Add all the herbs to pot along with the garlic. Bring it to a boil, cover, and transfer it to the oven.
    5. Cook until the short ribs are tender, about 3 hours (they’re ready when they fall apart when you test them). Transfer the short ribs to a platter or a large serving bowl, and tent them with foil.
    6. Strain the sauce into a gravy strainer and remove the fat from surface. Place the gravy into a saucepan, bring it to a boil and keep it at a strong simmer until it's reduced by ⅓. Season to taste with salt and pepper.
    7. Serve the ribs over mashed potatoes or creamy polenta and top with gravy. If you're watching your carb intake, mashed cauliflower is also delicious.

    Slow Cooker Method

    1. Follow Steps 1–5 as written (sear ribs, cook vegetables, add flour/tomato paste, deglaze with wine).
    2. Transfer everything to the slow cooker instead of returning ribs to the Dutch oven.
    3. Add beef stock, garlic, herbs, and bay leaf.
    4. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the ribs are fork-tender.
    5. Strain, reduce, and finish sauce as written in Step 8 (do this on the stovetop for best results).

    Instant Pot Method

    Make sure your Instant Pot is large enough to hold all of the ingredients! You may need to cook in batches or cut the recipe in half.

    1. Use the Sauté setting to sear the ribs (Step 2) and cook vegetables/tomato paste (Steps 3–4).
    2. Deglaze with wine and scrape up all browned bits, then add the beef stock, garlic, herbs, and bay leaf.
    3. Cancel Sauté mode, secure lid, and set to Manual/Pressure Cook for 45 minutes at high pressure.
    4. Allow a 15-minute natural release, then quick release any remaining pressure.
    5. Strain, reduce, and finish sauce on Sauté mode until thickened.
    Nutrition Information:
    Yield: 10 Serving Size: 1
    Amount Per Serving: Calories: 977Total Fat: 65gSaturated Fat: 28gTrans Fat: 4gUnsaturated Fat: 37gCholesterol: 272mgSodium: 438mgCarbohydrates: 13gFiber: 2gSugar: 3gProtein: 73g

    This data was provided and calculated by Nutritionix. It was calculated based on 8 servings and includes all of the ingredients, even the ones that have been discarded after cooking (including the fat from the gravy).

    © Kristy Bernardo
    Cuisine: American / Category: Dinner
    The BEST Braised Beef Short Ribs Recipe for the Holidays

    Perfect Corned Beef and Cabbage with Guinness

    by 17 Comments

    This corned beef recipe is one of the oldest on this site. I've made a few small tweaks to it over the years and now it's simply perfect. It has amazing flavor with little effort! Make it on the stovetop, in the oven, a crockpot or the Instant Pot - instructions are included for all!

    Best Corned Beef and Cabbage Recipe

    Making corned beef is incredibly easy. I look forward to St. Patrick's Day just to make this recipe, although I do make it throughout the year. Corned beef generally goes on sale mid-March, right around the St. Paddy's Day, so I pick up a few corned beef briskets when it's at its cheapest and toss them in the freezer.

    This recipe is very versatile since it can be made on the stovetop, in a slow cooker, in the Instant Pot, or in the oven. I've included the directions for all of these methods, and the end result for all is a flavorful, tender, and complete meal with minimal effort.

    What is corned beef?

    Corned beef begins as beef brisket, which is a cut of beef that needs to be cooked slowly to get it tender. The brisket is salt-cured with rock salt the approximate size of corn kernels, which is where it gets its name.

    Why add beer to corned beef?

    The reason beer is often added to corned beef and cabbage recipes is for the flavor! It won't taste like beer, especially since the Guinness beer is diluted with enough water that it will just have more flavor. If you haven't tried cooking it with Guinness before, take the leap and give it a try.

    Guinness Corned Beef and Cabbage Recipe

    How do you cook corned beef brisket so it's not tough?

    The secret to tender corned beef that's not tough is to cook it "low and slow". Whether you simmer it for a few hours on the stovetop, use a crockpot, or braise it for a few hours on low in the oven, the end result will be incredibly tender meat. The exception to this is cooking it in a pressure cooker, such as an Instant Pot, which cuts down the cooking time significantly yet still produces a very tender roast.

    Tips for making the best corned beef

    • Rinse the corned beef after removing it from the package. This helps remove some of the salty solution it's packed in.
    • After rinsing, pat the corned beef as dry as possible. This is important to get a good sear.
    • Don't skip searing the corned beef! This small step adds incredible flavor.
    • Make sure to use Guinness draught, not stout, or there will be a slight bitterness to the dish.
    • Don't rush the cooking process. Three hours of simmering might seem like a long time, but it's necessary time that allows the beef to get perfectly tender.
    • Slice the corned beef against the grain - the visible tiny lines of muscle fibers - similar to how you'd cut a steak. Although some of the meat will simply fall away, it will still need to be cut and this will help keep its tenderness.
    Best Corned Beef and Cabbage with Beer

    How to make this Corned Beef Recipe in a crockpot

    To make corned beef and cabbage in the crockpot, sear it first on the stovetop per the directions in the recipe. Put the meat in the crockpot, add the beer and enough water to cover the roast. Cook on low for 4 hours.

    Add the potatoes, carrots, and onion to the slow cooker, and continue cooking for another 2 hours. Add the cabbage and cook for another hour, or until the meat is very tender.

    The directions for making this Guinness Corned Beef and Cabbage in the slow cooker can also be found in the recipe below.

    How to make this Guinness Corned Beef Recipe in the Instant Pot

    Press "Sauté" to preheat your IP and set the temperature to "More". When the word "hot" appears on the display, add the oil. Brown the corned beef brisket well on all sides (cut it in half if necessary to fit on the bottom of the pot). Add the Guinness draught to the pot, then enough water to cover the meat completely.

    Close and lock the lid of the IP. Press "Manual" and immediately adjust the timer to 70 minutes. Check that the cooking pressure is on "high" and that the valve is set to "Sealing".

    When the time is up, allow the pressure to release naturally for 15 minutes, then use the "Quick Pressure Release" to release any remaining pressure. Carefully remove the lid, then remove the corned beef, place it on a cutting board, drizzle it with about ½-1 cup of the cooking liquid, then tent it with foil.

    Discard all but 2 cups of the liquid that remains in the pot. Add the potatoes, carrots, onions, and cabbage. Close and lock the lid of the Instant Pot. Press "Manual" and immediately adjust the timer to 3 minutes.

    When the time is up, release the pressure using "quick pressure release" and remove the lid.

    Continue with the directions in the recipe below as normal. The directions for making this Guinness Corned Beef and Cabbage in the Instant Pot can also be found in the recipe below.

    A plate of corned beef and cabbage with potatoes and carrots on a wooden table with a fork and knife

    What to serve with corned beef brisket?

    It's possible to make just the corned beef without the cabbage, carrots, and potatoes and serve it with something else entirely. Here are a few suggestions:

    Ideas for leftover corned beef

    Any of the recipes below are a great choice for corned beef leftovers. I'm a huge fan of corned beef sandwiches, especially the mini version served on cocktail rye bread. The cabbage and potatoes are perfect leftovers for making Irish Colcannon (Irish mashed potatoes).

    Corned beef hash and eggs is also my go-to. The way I make it is to brown the corned beef hash in a skillet, and just when it's almost as browned as I like it, I press it down with a spatula then crack a few eggs directly on the top (use a spoon to make indentations where the eggs will go to help prevent the whites from running off).

    Cover the skillet and cook for around 5 minutes or so until the eggs are as done to my liking (check them often as once they get to a certain point they cook really quickly). Then I "cut" it into sections using the spatula and place each one (or two) on a serving plate. I've been making my corned beef hash and eggs this way since the early 90's when I was on a camping trip. It works well with canned corned beef hash, too!

    Homemade Corned Beef and Cabbage with Carrots and Potatoes

    Corned Beef Recipe with Guinness & Cabbage

    Yield: 8 servings
    Prep Time: 20 minutes
    Cook Time: 4 hours
    Total Time: 4 hours 20 minutes

    This Guinness Corned Beef and Cabbage recipe has a deep, rich flavor from the beer and is slowly cooked to tender perfection.

    Ingredients

    • 1 tablespoon avocado oil, or another with a high smoke point, such as canola
    • 4 lb corned beef brisket
    • 1 11.2-oz bottle Guinness draught, draught (not stout, or it will turn bitter)
    • 1 medium onion, peeled and cut into wedges (or two small)
    • 3 garlic cloves, minced
    • 1 bay leaf
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon ground allspice
    • ¼ teaspoon ground black pepper
    • 1 head cabbage, cut into wedges, outer leaves removed
    • 6 medium red potatoes, halved or quartered depending on their size (cut them smaller if using the Instant Pot)
    • 1 lb carrots, peeled and cut into bite-sized pieces (or baby carrots)

    Instructions

    Stovetop Method:

    1. Rinse the corned beef and pat it dry (this is important to get a good sear).
    2. Preheat a dutch oven over high heat then add the oil. Add the corned beef roast and brown it well on all sides.
    3. Add the Guinness to the pot plus enough water to the cover roast completely. Add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper. Bring it to a boil.
    4. Reduce the heat to low, cover the pot, and simmer for three hours. (Low temperature should keep it at a very gentle simmer; if it doesn't, increase the heat slightly).
    5. Add the carrots and potatoes and simmer for another 20 minutes. Add the cabbage and simmer 10 minutes more.
    6. Remove the meat, veggies and potatoes to a serving platter. Slice the meat against the grain – it will be very tender – and enjoy it with a nice cold bottle of Guinness!


    Oven Method:

    Preheat the oven to 300F. Follow the directions through step 3, then cover and put in the oven for 3 hours. Add the carrots, cabbage, and potatoes and cook for another 30 minutes to 1 hour, or until the corned beef is tender and the vegetables are cooked through. Continue with the recipe at step 5.

    Crockpot Method:

    Follow the directions through step 2. Put the meat in the crockpot, add the beer and enough water to cover the roast. Cook on low for 4 hours.

    Add the potatoes, carrots, and onion to the slow cooker, and continue cooking for another 2 hours. Add the cabbage and cook for another hour, or until the meat is very tender. Continue with the recipe at step 5.

    Instant Pot Method:

    1. Press “Saute” to preheat your IP and set the temperature to “More”. When the word “hot” appears on the display, add the oil. Brown the corned beef brisket well on all sides (cut it in half if necessary to fit on the bottom of the pot). Add the Guinness draught to the pot, then enough water to cover the meat completely.
    2. Close and lock the lid of the IP. Press “Manual” and immediately adjust the timer to 70 minutes. Check that the cooking pressure is on “high” and that the valve is set to “Sealing”.
    3. When the time is up, allow the pressure to release naturally for 15 minutes, then use the “Quick Pressure Release” to release any remaining pressure. Carefully remove the lid, then remove the corned beef, place it on a cutting board, drizzle it with about ½-1 cup of the cooking liquid, then tent it with foil.
    4. Discard all but 2 cups of the liquid that remains in the pot. Add the potatoes, carrots, onions, and cabbage. Close and lock the lid of the Instant Pot. Press “Manual” and immediately adjust the timer to 3 minutes.
    5. When the time is up, release the pressure using “quick pressure release” and remove the lid. Continue with the recipe at step 5.

    Notes

    Reserve a small amount of the cooking liquid to drizzle over the corned beef and vegetables, if desired.

    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 880Total Fat: 42gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 240mgSodium: 172mgCarbohydrates: 45gFiber: 8gSugar: 9gProtein: 72g

    This data was provided and calculated by Nutritionix.

    © Kristy Bernardo
    Cuisine: Irish / Category: Dinner
    Perfect Corned Beef and Cabbage with Guinness

    Here are a few more ideas for leftover corned beef hash:

    • Reuben Sandwiches
    • Corned Beef Hash
    • Loaded Reuben Baked Potato
    • Irish Egg Rolls
    • Reuben Pizza

    Instant Pot Chicken Pot Pie

    by 2 Comments

    Instant Pot Chicken Pot Pie is one of those beloved comfort foods that's so perfect for a chilly day. It's almost a soup, almost a stew, but not quite either one - and the golden brown crust is too good to pass up. This recipe streamlines the process so you can get dinner on the table faster!

    Make this dish your way. Top it with pie dough, puff pastry, or use canned biscuits. Flavor the biscuits with pepper and parmesan cheese for an exciting new topping (instructions included). Or skip the topping entirely and enjoy just the filling as a delicious pot pie soup!

    a closeup of instant pot chicken pot pie baked in a white casserole dish with a spoonful in the pot pie on a grey background

    This recipe was adapted from one published in my first cookbook, " Weeknight Cooking with your Instant Pot ".

    What ingredients are in Instant Pot Chicken Pot Pie?

    The main ingredients are as follows:

    • chopped onion
    • sliced mushrooms
    • chopped carrots
    • sliced celery stalks
    • minced garlic
    • chicken thighs or breasts
    • red potatoes (or russets, peeled)
    • chicken broth (can use vegetable broth)
    • half & half (or heavy cream)
    • a cornstarch slurry
    • frozen peas (can also use green beans)
    • Worcestershire sauce
    • soy sauce
    • grated parmesan cheese
    • pie crust, puff pastry, or biscuit dough
    a closeup of a spoonful of instant pot chicken pot pie

    How do you make Chicken Pot Pie in a pressure cooker?

    The Instant Pot makes fast work of delicious comfort foods and it's one of the best things about owning one (I actually have two)! I use it for everything from Instant Pot Pulled Pork to Instant Pot Zuppa Toscana Soup. My favorite has to be Instant Pot Beef Stroganoff with Blue Cheese and Chives, if only because I have serious love for all things blue cheese.

    Using the Instant Pot to make Chicken Pot Pie is so much faster than the stovetop. The saute function is perfect for your mirepoix (onions, carrots, and celery) as well as the mushrooms (mushrooms are entirely optional). Then the rest of the ingredients are added and pressure cooked for 15 minutes, resulting in a chicken pot pie filling that tastes as if you'd simmered it for hours!

    The only thing left to do after using your Instant Pot is to pour the filling into a baking dish, top it with the pie crust, puff pastry, or biscuits, and bake it until the crust is golden brown and the filling is hot and bubbly.

    You can also skip baking the filling and opting to bake the Parmesan-Pepper biscuits separately, then just top each bowl with a biscuit or serve them on the side.

    If you have an air fryer lid, you can also "bake" the crust right in the Instant Pot. Those instructions are explained further below.

    individual instant pot chicken pot pies on a beige napkin with two spoons

    How to make individual Chicken Pot Pies

    Sometimes it's fun to make mini pot pies so everyone can enjoy their own! I especially love to do this so I can freeze a few for later (see further below for freezing instructions). I've made mini pot pies for casual get-togethers with a few girlfriends and they're always a hit.

    To make individual pot pies, divide the filling between individual pie dishes or ramekins, then cut the crust to fit each dish. Lay the crusts over each dish, pressing the edges down to seal the crust, and poke a few holes in the crust to vent. Follow the rest of the recipe instructions as normal.

    How do you thicken Instant Pot Chicken Pot Pie filling?

    This recipe uses a cornstarch slurry to thicken the filling (cornstarch is mixed with cold water then added to the hot filling to thicken it). If you don't have cornstarch or prefer not to use it, try instant mashed potatoes!

    Add a little at a time (about ½ cup to start, then a few tablespoons at a time until it's as thick as you like it). And, of course, you can always make a roux, which only takes a few minutes (although the cornstarch slurry is definitely the easiest).

    instant pot chicken pot pie baked in a white casserole dish on a grey background

    Can you use frozen chicken?

    You can definitely start with frozen chicken! In fact, I have an entire cookbook dedicated to Instant Pot recipes that all start with frozen meats and other ingredients so I have a lot of experience with this!

    You can add the boneless, skinless chicken thighs (or chicken breasts) whole as directed in the recipe but they'll have to be chopped after cooking if you start from frozen (or make shredded chicken by hand or with a mixer). Cut them into bite-sized pieces before freezing if you know you're going to be using them in an Instant Pot recipe anyway. Either way, the ease of starting with frozen chicken can't be beat!

    If you double the recipe do you double the cooking time?

    The cooking time remains the same if you double the ingredients. It will take the pressure cooker more time to come to pressure, however, so that's one thing to be aware of. Also keep in mind that this Instant Pot Chicken Pot Pie recipe makes quite a bit and you'll need a large enough pressure cooker to hold all of the ingredients! There's a line on the side of the pot that indicates the fill limit so be sure not to go over it. An 8-quart has enough room but I haven't tested it with a 6-quart or smaller.

    Can this be made in a slow cooker?

    You can use the slow cooker setting on your Instant Pot if you prefer. Follow the directions through step 3 in the instructions, but instead of pressure cooking, press "slow cook". Set the time and temperature to 4 hours on high or 7-8 hours on low. Follow the remaining instructions as written.

    a closeup of individual instant pot chicken pot pies on a beige napkin

    Does this recipe have a bottom crust?

    This recipe is written with a top-crust only. But if you really love pie crust and want to add a bottom crust (and who doesn't love more crust), simply line your baking dish with more pie crust, gently pressing it into the bottom and up the sides. Bake it for about 10 minutes and follow the directions in the recipe as usual. Puff pastry won't work for a bottom crust though, so be sure to only use this method with pie dough.

    How to use an air fryer lid for "baking" directly in the Instant Pot

    Before I explain how to do this, I'd like to share my personal opinion that the end result will be better by baking this in the oven as directed in the recipe. Not only is there more surface area - therefore a higher crust-to-filling ratio - but I've found that it's more evenly browned and just tastes better. However, there's something to be said for making it all in the same pot, so here's how to do it if you opt for this method.

    • Lay the pie crust on top of the filling (you may have to trim the crust to fit perfectly) or tuck in the edges.
    • Close the crisping lid, press "Broil" and set the timer for 10 minutes, then press "Start".
    • When the time is up, check to make sure the pie crust is as golden brown as you like it. If not, repeat the process for a minute or two.

    Here's an idea for keeping the ratio the same: "bake" the pie crust in the pot, enjoy it for dinner, then store it in the same container. Reheat the leftovers in your Instant Pot, then simply add another pie crust to the top and bake it again. This assumes you've eaten all of the pie crust the first time around. Note: I haven't tried this method, but I don't see any reason why it wouldn't work!

    If your heart (stomach?) is set on using puff pastry for your topping, you can bake it separately at 400F on a greased sheet pan (cut it into squares or circles that roughly fit the size of each serving dish) or roll it out to fit the top of the baking dish and bake it with the filling. The air fryer lid doesn't work as well with puff pastry.

    How to freeze Chicken Pot Pie

    It's so easy to freeze pot pie and so nice to be able to grab something homemade for an easy freezer meal. Make the recipe as directed, stopping just short of baking the dish after topping it with the pie crust. Just make sure the dish you use is freezer safe, or use these foil pot pie pans . Double wrap the pot pie tightly with foil and pop it in the freezer for up to 3 months.

    To bake the pot pie(s) from frozen, pop it into a preheated 400F oven for 30 minutes. Remove the foil and bake for approximately another 30 minutes, or until the filling is hot and bubbly and the crust is golden brown.

    instant pot chicken pot pie baked in a white casserole dish on a grey background

    What to serve with Chicken Pot Pie?

    While this recipe is definitely a complete meal by itself, sometimes it's nice to offer a side or two to go along with it. Here are a few ideas for what works well:

    • Fall Fruit Salad (or any other fruit salad)
    • A green salad (or try this Portillo's Chopped Salad )
    • Garlic Bread - this might be overkill since pot pie already has a crust, but this Stuffed Garlic Bread Recipe is always a worthy addition. You could also skip the pie crust entirely and just serve the garlic bread on the side.
    • Creamed Corn - Make it with cream or without, but if you've got some fresh corn to use up, try the version without the cream for a perfect pot pie side dish.
    • Any vegetable that isn't in the pot pie already, such as roasted asparagus, green beans, or Brussels sprouts.

    Variations for Instant Pot Chicken Pot Pie

    • Make it vegetarian. Just skip the chicken entirely and increase the veggies. Add some green beans, too!
    • Make a Mexican version: skip the carrots, celery, and peas. Add fresh or frozen corn, two chopped poblano peppers, plus a couple of tablespoons of adobo sauce from a can of chipotle peppers (or more, to taste). The rest of the instructions can be followed as directed.
    • The recipe is versatile, so add more or less of what you like or prefer less of. I love mushrooms so I'll often double that and skip the peas. Green beans are a great substitute for the peas, too. Add some fresh or frozen corn. It's an easy recipe to tweak to make your own!
    • Skip the crust and make chicken pot pie soup! You can still thicken it if you like a thick soup and you'll still get a piping hot bowl of comfort food.
    • Speaking of pot pie soup, add some ditalini, macaroni pasta, or egg noodles after pressure cooking but before adding the cream. Simmer until the pasta is al dente, then add the cream and continue as directed.
    a closeup of instant pot chicken pot pie baked in a white casserole dish with a spoonful in the pot pie on a grey background

    Instant Pot Chicken Pot Pie

    Yield: 8 servings
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes

    The easiest pot pie you'll ever make! Use pie crust for a more traditional pot pie or make Parmesan-Pepper Biscuits to top each bowl. Feel free to omit the mushrooms if you prefer.

    Ingredients

    • 1 tablespoon extra-virgin olive oil
    • 1 small onion, chopped
    • 1 lb sliced mushrooms
    • 3 carrots, chopped
    • 2 celery stalks, sliced
    • 2 cloves garlic, minced
    • 1 lb chicken thighs (or breasts), cut into bite-sized pieces
    • 8-10 red potatoes, cut into small, bite-sized pieces
    • 3 cups chicken or vegetable broth
    • 1 cup half & half
    • 3 tablespoon cornstarch mixed with a few tablespoons of cold water (a slurry)
    • 1 cup frozen peas (can also use green beans)
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon soy sauce
    • ¼ cup grated parmesan cheese
    • ½ teaspoon coarse salt, more to taste
    • ¼ teaspoon freshly ground black pepper
    • 2 pie crusts, rolled out together to cover a 13x9 baking dish (you can also use puff pastry)

    For the Parmesan-Pepper Biscuits (optional and in place of pie crust; see notes)

    • 1 tube of 8 biscuits (such as Pillsbury Grands)
    • 4 tablespoon butter, melted
    • ½ cup grated parmesan cheese
    • coarse salt & freshly ground black pepper, to taste

    Instructions

    1. Press "Sauté" to preheat your IP and set to “Normal”. When the word “hot” appears on the display, add the oil.
    2. Add the onions, mushrooms, carrots and celery. Cook,
      stirring occasionally, until the mushrooms release their liquid and it has
      evaporated. Add the garlic and cook about one minute more, stirring frequently.
    3. Add the chicken thighs, potatoes, and broth to pot. Close and lock the lid of the Instant Pot. Press “Manual” and immediately adjust the timer to 15 minutes. Check that the cooking pressure is on “high” and that the release valve is set to “Sealing”.
    4. When the time is up, open the IP using “Quick Pressure Release”.
    5. Switch to the “Sauté” setting, then add the half & half to the pot. Bring the mixture to a boil and add the cornstarch “slurry” (don’t add the cornstarch without first mixing it with cold water or it will be a clumpy mess). Stir constantly for about a minute or so to allow the sauce to thicken.
    6. Stir in the peas, Worcestershire sauce, soy sauce, parmesan cheese, salt, and pepper.
    7. Preheat the oven to 400°F.
    8. Pour the filling into a 13x9 inch baking dish. Top with the pie crust, pressing the edges down to seal, and poke a few holes in the top to vent the crust while it bakes. Bake for about 10 minutes, or until the crust is golden brown and the filling is hot and bubbling. Remove the pie from the oven and allow it to rest for at least 5 minutes before serving.
    9. OPTIONAL: To make the biscuits, place the biscuits on a large sheet pan with at least an inch between each biscuit. Baste the biscuits liberally with the melted butter, then sprinkle the tops with freshly ground black pepper. Spoon about a tablespoon parmesan cheese onto each biscuit and spread it with the back of the spoon to cover the top. Bake them according to the directions on the package. Top each bowl of pot pie filling with a pepper-parmesan biscuit.

    Notes

    If you opt for the biscuits, these can be baked separately; there's no need to bake the filling with them. However, you can bake the filling with the biscuits if you prefer, simply follow the directions for baking the pie crust, setting the biscuits on top of the filling instead of the crust.

    To make individual pot pies, divide the filling between individual pie dishes or ramekins, then cut the crust to fit each dish. Lay the crusts over each dish, pressing the edges down to seal the crust, and poke a few holes in the crust to vent. Follow the rest of the instructions as normal.

    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 996Total Fat: 49gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 156mgSodium: 1347mgCarbohydrates: 97gFiber: 8gSugar: 10gProtein: 43g

    This data was provided and calculated by Nutritionix.

    © Kristy Bernardo
    Cuisine: American / Category: Dinner
    Instant Pot Chicken Pot Pie

    Chocolate Covered Strawberries

    by Leave a Comment

    Strawberries dipped in chocolate - is there anything better or simpler to make? Stop there or drizzle on a second layer of chocolate, sprinkle on some nuts or sprinkles, or even try some finely crushed candy canes. Don't save these Chocolate Covered Strawberries for a special occasion; they're so much cheaper than store-bought and couldn't be simpler to make.

    semi-sweet chocolate covered strawberries drizzled with white chocolate on a wooden board

    There aren't many desserts better than ones with chocolate. Christmas, Valentine's Day and Easter are holidays known for their desserts, and strawberries dipped in chocolate are high on my list. Not to mention they make great Mother's Day gifts!

    Peppermint Bark, Coconut Rum Balls, and Chocolate Truffles are also my easy go-to's for holiday gifts and desserts. But there's nothing like a sweet, juicy strawberry that's been dipped in good chocolate and looks almost too good to eat.

    Best Chocolate Covered Strawberries Recipe

    What's the best chocolate to use for Chocolate Covered Strawberries?

    The best chocolate for covering strawberries is high-quality baking chocolate or chocolate chips. There are only two ingredients for chocolate covered strawberries: chocolate and strawberries (three ingredients if you add a little coconut oil or butter, but you get the idea). With so few ingredients, it's crucial that you use the best you can find.

    I almost always use Ghirardelli chocolate chips for this recipe. They melt well, taste fantastic, and are widely available. I don't advise using a chocolate bar, such as Hershey's milk chocolate, as the texture and flavor won't be right. A high-quality semi-sweet or bittersweet chocolate is my go-to and it's so good when paired with sweet, juicy strawberries!

     I also like Lindt, Godiva, Callebaut, Scharffen Berger, and See's Candy.

    Chocolate melting wafers or chocolate chips can be used as well as milk, white or dark chocolate. Chocolate chips are easier to find but I also like the wafers because they don't contain stabilizers, and are great for anything that requires melting chocolate.

    Feel free to use bittersweet or semi-sweet chocolate as most people cannot taste the difference but if you can, use what you prefer.

    white chocolate covered strawberries drizzled with semi-sweet chocolate on a wooden board

    How to melt chocolate for Chocolate Dipped Strawberries

    The easiest way to melt chocolate is in the microwave. The safest way is using a double-boiler. Both ways will work just fine, you only need to be cautious when using the microwave that the chocolate doesn't seize up.

    To melt the chocolate chips in the microwave, heat them for 30 seconds at a time, stirring well between each session. When the chips are almost completely melted, stir them vigorously until the chocolate is completely melted and smooth. If you find the chocolate has already completely melted after the final 30-second interval, sprinkle in a tablespoon or so of chocolate chips and stir vigorously until they're completely melted and the chocolate is smooth again.

    How to make Chocolate Covered Strawberries

    • Wash and dry your strawberries
    • Line a sheet pan with parchment paper
    • Melt the chocolate in the microwave or a double-boiler
    • Dip the strawberries into the melted chocolate, then immediately roll them in any additional toppings or drizzle on a second layer of chocolate in a contrasting color
    • Chill the chocolate dipped strawberries until you're ready to serve them
    Easy Chocolate Covered Strawberries

    Tips for making Chocolate Covered Strawberries

    • Use high-quality ingredients! I covered the best chocolate to use above, so I'll touch on the strawberries here. Larger strawberries work well but it's even more important to find the ones that are red all the way up to the stem. They should be ripe but still slightly firm without bruises. Whenever I can find the "Berry Big" strawberries, I always pick them up to make chocolate dipped strawberries. They're my favorite! I'll also source them locally when they're in season and I try to get them with the stems still attached.
    • If you use a topping in addition to the melted chocolate, make sure it's small enough: chop nuts until they're in tiny pieces (a few pulses in a food processor will do the job nicely), use small sprinkles, etc. If you have bigger sprinkles (such a hearts for Valentine's Day), use a tweezers to place just a few on the top.
    • Be sure your strawberries are completely dry. This is so important, since that's what will make the chocolate bind well. After washing, pat each strawberry dry individually with a dry paper towel. Sometimes I'll even let my strawberries sit out for an hour even after patting them dry just to make sure any moisture evaporates (it's not necessary to do this if you've dried them well, I only take this extra step if I have the time). Try to use room temperature strawberries. Strawberries should not be cold before dipping as they will not bind well.
    • Use these candy bags if you're planning on drizzling a second layer of chocolate. I use them for these Chocolate Covered Pretzel Rods, too, and can't recommend them enough.
    Best Chocolate Covered Strawberries

    Should you leave the stems on?

    Yes, leave the stems on your strawberries. You don't have to, and you could remove them and place a small lollipop stick into the core instead. The stems will help keep them fresher, however, plus they look so pretty!

    How to store Chocolate Covered Strawberries

    Place them in one layer on a sheet pan lined with parchment paper and keep them in the refrigerator, uncovered. If you're transporting them, loosely cover them with foil that has a few holes poked in it (a fork works well for that). Keep them refrigerated as long as possible before serving them.

    How long can you keep Chocolate Dipped Strawberries?

    Chocolate Covered Strawberries are best when eaten the same day. The strawberries will start to "sweat" the longer they sit, so I always aim to enjoy them the same day or, at most, the day after.

    They're so quick and simple to make that I've never found this to be a problem. If I'm making them for a party, I simply make them a few hours beforehand (or even that morning). If it's for a family dessert, sometimes I'll make just enough for that day, with a few left for any late-night snackers.

    semi-sweet chocolate covered strawberries drizzled with white chocolate on a wooden board

    Toppings for Chocolate Dipped Strawberries

    • Finely chopped nuts
    • Desiccated coconut
    • Tiny sprinkles (think red and green with white sprinkles for Christmas or pink and white for Valentine's Day)
    • Finely crushed candy canes
    • Finely crushed graham cracker crumbs
    • Finely crushed chocolate wafers or Oreos
    • Drizzle a dark-colored chocolate with white chocolate and vice versa
    semi-sweet chocolate covered strawberries drizzled with white chocolate on a wooden board

    Easy Chocolate Covered Strawberries

    Yield: 24-36 strawberries, depending on their size
    Prep Time: 20 minutes
    Additional Time: 15 minutes
    Total Time: 35 minutes

    Don’t save these Chocolate Covered Strawberries for a special occasion; they’re so much cheaper than store-bought and couldn’t be simpler to make.

    Ingredients

    • 1 20-oz bag high-quality chocolate chips, such as Ghirardelli
    • 2 lb fresh strawberries (stems still attached, if possible)
    • 2 tablespoon coconut oil (optional)
    • Additional toppings such as chopped nuts or coconut (optional)

    Instructions

    1. Wash the strawberries to remove any dirt or debris that may be present. Gently dry each strawberry individually to ensure they're completely dry. This is a very important step as the chocolate won't adhere to the strawberries unless they're completely dry.
    2. Line a sheet pan with parchment paper.
    3. Place the chocolate chips into a microwave-safe bowl (add the coconut oil now, if using). Microwave for 30 seconds, then stir well. Continue this in 30-second increments until the chocolate is almost melted but is not melted completely (reduce the time to 10-15 seconds as you go if necessary). Once the chocolate chips are all almost melted but there are still a few pieces that remain, stir the chocolate vigorously until it's completely melted and smooth.
    4. Dip a strawberry into the melted chocolate, turning it over until it's covered to just under the stem area (see photos for examples of how high to go). You can also use a spoon to help with this process. Allow the excess chocolate to drip off, then carefully set the chocolate covered strawberry onto the prepared sheet pan. Continue this process until all of the strawberries are covered.
    5. NOTE: If you're adding more toppings, such as chopped nuts or sprinkles, dip each strawberry into the desired topping (or use a spoon to sprinkle it on, holding the strawberry over the dish that holds the topping) immediately after coating it with chocolate and before placing on the sheet pan.
    6. If you're using another chocolate for drizzling, such as white chocolate over semi-sweet (or vice-versa), melt it once all of the strawberries have been dipped in chocolate and are resting on the sheet pan. Use a ziploc bag with the tip cut off or a fork to drizzle it on. These candy bags are what I use - they're perfect for this.
    7. Place the strawberries in the fridge for at least 15 minutes to allow the chocolate to harden, and up to 1 day.
    Nutrition Information:
    Yield: 24 Serving Size: 1
    Amount Per Serving: Calories: 162Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 16mgCarbohydrates: 20gFiber: 3gSugar: 16gProtein: 2g

    This data was provided and calculated by Nutritionix.

    © Kristy Bernardo
    Cuisine: American / Category: Desserts
    Chocolate Covered Strawberries

    Perfect Fried Chicken Livers

    by 10 Comments

    Learn all the tips and tricks for making crispy, tender fried chicken livers, what side dishes to serve them with, as well as dipping sauce ideas!

    a closeup overhead shot of a plate of fried chicken livers with a dish of chipotle dipping sauce

    I grew up eating liver. Beef liver, chicken liver, my mom put it all on the dinner table. It wasn't as frequent when my sisters were younger, since I was the only kid in the family who loved it. But once they were older and not home as often for dinner, fried liver showed up much more frequently.

    Fried liver and onions was the most common dish she served, and I was thrilled every time she made it. It's strange for a kid to love liver - many adults aren't even fans - but I couldn't get enough. Between that and oyster stew, my mom and I really bonded over our love of good food. This all went down in Wisconsin, but lucky for me, my mom spent a lot of time in the southern states growing up, which is likely where she learned this chicken liver recipe.

    I still remember the first time she made this recipe. It was liver but even better and I immediately knew that I would love fried chicken livers just like she did. This is a woman who knows how to cook chicken liver, and the result is always tender and pan fried to perfection. These are the BEST southern fried chicken livers and you just can't get any better than this!

    There aren't many places in my area that I can get good fried chicken livers, despite living in Virginia. Cracker Barrel has them, but since we really only make a stop there when we're on the road, that really isn't an option for us. I've been told that KFC used to have them but that they stopped carrying them a while ago.

    Thankfully there's one joint near me, Johnny Ray's Sultry Soul Food, that makes them and they're quite good! I usually make my own but give Johnny Ray's a try if you're in the area and you love chicken livers.

    an overhead shot of a plate of fried chicken livers with a dish of chipotle dipping sauce, on a tan tablecloth

    Do fried chicken livers have carbs?

    Chicken livers have no carbs, so they're a great choice for anyone watching the amount of carbs they consume. Where it gets tricky is when the breading is added for fried chicken livers. Almost all traditional breading used for frying is high in carbs, so use an alternative if you want to keep the carb count low.

    The breading I use for keto fried chicken is Whey Protein Isolate, which works shockingly well as a low-carb breading. Replace it for the flour and skip the breadcrumbs in this recipe, and you can enjoy fried chicken livers even on a low-carb or keto diet.

    closeup side view of a plate of fried chicken livers sprinkled with parsley on a tan tablecloth

    Can fried chicken livers be frozen?

    Before cooking, chicken livers can be frozen for up to two months. Thaw them in the refrigerator overnight or first thing in the morning if you're cooking them later that day. Technically, you can freeze fried chicken livers after they've been cooked, but the texture changes after being frozen and for that reason I don't advise it. They'll keep a few days in the refrigerator, which is what I do recommend.

    Can fried chicken livers be reheated?

    Honestly, I like them cold out of the fridge. If you want to try reheating them, put them on an oven-safe wire rack over a sheet pan, and reheat at 350°F for about 8-10 minutes. Take them out as soon as they're hot or they could end up tough.

    Also, check out our step-by-step guide for reheating fried chicken for additional options.

    Fried chicken liver recipe sprinkled with fresh parsley

    Fried Chicken Liver Ingredients

    • 1 pound chicken livers
    • 1 ½ cup buttermilk (can also use regular milk)
    • 1 cup flour (more if you're not using breadcrumbs)
    • 1 cup Panko breadcrumbs (optional)
    • Avocado, canola, or peanut oil
    • coarse salt
    • freshly ground black pepper

    How to Make Fried Chicken Livers

    The process is pretty simple: soak the chicken livers in buttermilk and dredge them in flour. Put them back in the buttermilk, then back in the flour OR dredge them the second time with panko breadcrumbs. Let them sit for 10 minutes or so to allow the breading to "stick", then fry them until they're golden brown and just cooked through. Place them on a wire rack, season with salt and pepper, then enjoy them alone or with your favorite dipping sauce.

    an overhead shot of a plate of fried chicken livers with a dish of chipotle dipping sauce, on a tan tablecloth

    How to make air fryer chicken livers

    The process to make chicken livers in an air fryer is the same for frying them, at least in terms of soaking them in buttermilk, breading them, then letting them sit before "frying". After that, you'll need to spray them with cooking spray. Cook them at 390F for 10 minutes or until they're golden brown, crispy, and cooked completely through. Be sure to flip them halfway through baking time so they get crispy on all sides.

    Tips for making pan fried chicken livers

    • Use a splatter screen when you're cooking chicken livers. Anytime I fry anything in a pan, even bacon, I use one to keep the oil that gets splattered onto my stove and counters to a minimum.
    • Pierce each chicken liver with a fork before breading. My mom swears this helps to keep the popping at bay when you're frying them. I've never done it any other way, since mom knows how to cook chicken livers and who am I to deviate from her process?
    • Rinse your chicken livers in a colander, let the excess water drip off, then gently pat them dry on paper towels.
    • After rinsing and gently drying them, soak them in some buttermilk for at least 30 minutes. This will help cut that liver "bite" and enhance the flavor.
    • Fry the chicken livers that are the same size at the same time. I'll usually do two batches: one with the smaller livers and another with any that are larger. You can also cut larger ones in half which helps, plus then you'll have more to serve!
    • After breading your chicken livers, let them rest for 10 minutes or so. This will help the breading to stay put when you're frying them.
    • Don't overcrowd your pan! As with all frying, if you add too many to the pan at one time, they won't get crispy. It's not worth the small amount of time you'll save to wind up with fried livers that aren't perfectly golden brown and crispy.
    • Take care not to overcook them as they can get tough if they're cooked too long. Pull them just when the breading on both sides is golden brown, which takes about 3-4 minutes per side. (Note: the USDA recommends that "poultry livers and other giblets should reach a safe minimum internal temperature of 165° F (73.9 °C) as measured with a food thermometer").
    • Use a rack to drain off any excess oil after they've been fried.
    • Immediately season them after they come out of the hot oil. I keep salt and pepper by the wire cooling rack so I don't forget this step. It makes all the difference between just okay and amazing fried chicken livers.
    • Try adding a teaspoon of garlic powder to the flour before breading. I actually prefer them without it, but it's a nice addition when I'm in the mood.
    a closeup overhead shot of a plate of fried chicken livers with a dish of chipotle dipping sauce

    What can you serve with chicken livers?

    You can serve these either as an appetizer or a main dish. Here are some terrific side dishes for fried chicken livers:

    Dipping sauces

    I like my fried chicken livers dipped in mustard. Yes, I'm strange. But it's good...try it! If mustard isn't your thing, here are some other dipping sauce suggestions for fried chicken livers:

    • Ranch dressing
    • Barbecue sauce
    • White Gravy
    • Lemon Garlic Aioli: ⅓ cup mayonnaise, 1 minced garlic clove, ½ teaspoon lemon zest, 2 teaspoon fresh lemon juice, large pinch salt and freshly ground black pepper
    • Chipotle Sauce: ¼ cup mayonnaise, 1 tablespoon fresh lime juice, 1 tablespoon adobo sauce (from a can of chipotle peppers), ½ teaspoon minced garlic, a small pinch of coarse salt
    • Barbecue Ranch Sauce - ¼ cup mayonnaise, ¼ cup sour cream, ¼ cup barbecue sauce, 1 tablespoon ranch dip mix
    an overhead shot of a plate of fried chicken livers with a dish of chipotle dipping sauce, on a tan tablecloth

    Fried Chicken Livers

    Yield: 4-6 servings
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Additional Time: 1 hour
    Total Time: 1 hour 30 minutes

    Crispy yet tender fried chicken livers. You either love them or you don't, but don't count them out until you give this recipe a try.

    Ingredients

    • 1 pound chicken livers, trimmed and the large ones cut in half (try to get them roughly the same size if possible)
    • 1 ½ cups buttermilk, divided
    • 1 cup flour (more if you're not using breadcrumbs)
    • 1 cup Panko breadcrumbs (optional)
    • Cooking oil (Avocado, canola, or peanut oil)
    • coarse salt
    • freshly ground black pepper

    Instructions

    1. Place the chicken livers in a colander and rinse them with water. Let them drain for a few minutes, then gently pat them dry with paper towels.
    2. Pour 1 cup of the buttermilk into a medium-sized bowl. Add the chicken livers and, using your hands, gently toss them to coat. Place them in the refrigerator for at 30 minutes and (preferably) up to one hour.
    3. Pour the remaining buttermilk, the flour and the panko breadcrumbs into three separate bowls or shallow dishes.
    4. Pierce each chicken liver gently with a fork.
    5. Dip a chicken liver into the buttermilk, then dredge it with flour. Dip it a second time in the buttermilk, then dredge it with the breadcrumbs (or in the flour a second time if not using breadcrumbs), taking care to coat it completely. Place each breaded chicken liver on a wire rack to dry. Let them sit for another 10 minutes after all of the chicken livers are breaded.
    6. Pour enough oil into a cast iron skillet that it comes about 1 inch up the sides. Heat the oil over medium-high heat until it reaches a temperature of 350°F. Carefully drop the breaded chicken livers into the hot oil, just enough so that they aren't crowded. Fry them for about 3 minutes, or until they're nicely browned on the bottom, then flip them over and cook them for another 3-4 minutes on the other side. (Chicken livers should be cooked to an internal temperature of 165°F).
    7. Using a slotted spoon, transfer them to a wire rack to allow any excess oil to drain off (put paper towels under the rack to help with cleanup). Immediately sprinkle them with coarse salt and freshly ground black pepper.
    8. Repeat the process with the remaining breaded chicken livers.
    9. Serve immediately with your favorite dipping sauce.
    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 372Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 428mgSodium: 405mgCarbohydrates: 36gFiber: 4gSugar: 4gProtein: 26g

    This data was provided and calculated by Nutritionix.

    © Kristy Bernardo
    Cuisine: American / Category: Appetizers
    Perfect Fried Chicken Livers

    The BEST Cheesecake Brownies

    by Leave a Comment

    Warm, fudgy brownies with a swirled layer of cheesecake - easy desserts don't get much better than this. If you've never tried cheesecake brownies before, you're in for a real treat!

    a closeup of batch of cheesecake brownies on a sheet of parchment paper with a cutting knife

    We're serious brownie lovers around here. It's not uncommon for me to be "done" for the day, relaxing, then realizing I'm having a craving for brownies.

    They're so easy to make which is why they're my go-to dessert, especially when I'm in the mood for chocolate. Sometimes I add the cheesecake layer, sometimes I skip it and just go for a scoop of chunky monkey ice cream - it all depends on my mood.

    two cheesecake brownies leaning against each other

    And sometimes I just whip out a box mix if I'm super tired. As long as I ultimately get my hands (or my mouth, haha) on a warm, gooey brownie at the end of it, I'm a happy woman!

    But my favorite is definitely this marbled cheesecake brownies recipe. That swirl of cheesecake that's baked with the brownie layer is just so decadent. It's tough to resist its rich chocolate flavor. It really only takes a couple of extra minutes to add it and the end result is so worth it!

    Best Cream Cheese Brownies

    How to make Cheesecake Brownies from scratch?

    Making cream cheese brownies is just like making regular brownies, except that you'll make a quick cheesecake batter that you'll swirl through the brownie batter before baking. They're very easy to make, have just 30 minutes bake time, and the cheesecake layer makes them even more delicious! They also look much prettier than regular brownies. It takes just 45 minutes total time to make a batch from start to finish.

    Ingredients for these fudgy Cheesecake Brownies:

    Here are all the ingredients you'll need for this ultimate Cheesecake Brownies recipe!

    • Unsalted butter
    • Semisweet chocolate chips
    • Granulated sugar
    • Eggs
    • Vanilla extract
    • All-purpose flour
    • Cocoa powder
    • Kosher salt
    • Cooking spray
    • Cream cheese

    Variations of Cheesecake Brownies

    • Add a teaspoon or two of espresso powder to the brownie batter for a mocha flavor
    • Just before swirling the layers together, drizzle on a few tablespoons of caramel sauce, then swirl it all together.
    • Drop small spoonfuls of raspberry jam onto the batter just before swirling, about ¼ cup total. Swirl it all together and bake.
    • Add a fruity element by swirling strawberry or raspberry sauce into the cheesecake layer or add a layer of cherry pie filling.
    • Try using mint chips in place of the semi-sweet (the ones you melt for the batter should stay semi-sweet; just replace the ones that you stir into the brownie batter). Dark chocolate or white chocolate chips are a nice twist as well.
    • Add a layer of marshmallow and crushed graham crackers in between the cheesecake and brownie layers.
    • Enhance the flavor and texture while adding a bit of crunch with chopped walnuts, pecans, almonds or hazelnuts.
    • Stir in peanut butter to the cheesecake layer before swirling.

    What to Serve with Cream Cheese Brownies?

    • Whipped cream, berries, powdered sugar, chocolate drizzle or salted caramel sauce are wonderful brownie cheesecake toppings.
    • Vanilla ice cream or a fruit sorbet add a nice cool contrast to warm brownies.
    • Decorate the brownies with sprinkles, fondant cutouts, colored icing, themed toppers, fruit, or edible flowers.
    • Coffee or espresso are a perfect complement to chocolatey flavors.
    • Crush some Oreos and sprinkle them on top of the batter before baking.
    a batch of cheesecake brownies on a sheet of parchment paper with a cutting knife

    Tips for making Cheesecake Brownies

    • Use high-quality chocolate chips, such as Ghirardelli. This makes a BIG difference in the end result.
    • Want to make these as easy as possible? Use a boxed brownie mix, make the cheesecake layer and swirl them together. I don't think they're quite as good when made this way, but I've done it when I just want some sweet and I want it fast, and it definitely scratches that itch.
    • To get clean cuts and no fudgy brownie sticking to the knife, wipe your knife clean between cuts. It's also important to wait to cut the cheesecake brownies until they're completely cooled.
    • Substitute the unsalted butter with salted butter in a pinch and use a bit less salt in the recipe.
    a plate of cheesecake brownies next to two jars of milk

    Can you freeze brownies?

    Yes, brownies can be frozen, both regular and cheesecake. It works best if you freeze each brownie individually. I usually wrap each one in plastic wrap then place them in a freezer bag. Let them thaw at room temperature before enjoying. After they're thawed I like to pop them in the microwave for 20-30 seconds to warm them up - it's heavenly!

    a closeup of a cheesecake brownie

    Cheesecake Brownies

    Yield: 12 brownies
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes

    Warm, fudgy brownies with a swirled layer of cheesecake - easy desserts don't get much better than this. If you've never tried cheesecake brownies before, you're in for a real treat!

    Ingredients

    Brownies

    • ½ cup unsalted butter, cut into 8 pieces
    • 1 ¾ cups semisweet chocolate chips, divided
    • ½ cup granulated sugar
    • 2 eggs, room temperature
    • 1 teaspoon vanilla extract
    • ¾ cup all purpose flour
    • 3 tablespoon cocoa powder
    • ¼ teaspoon kosher salt
    • cooking spray

    Cheesecake Swirl

    • 8 oz cream cheese, softened
    • ¼ cup granulated sugar
    • 1 egg, room temperature
    • ¼ teaspoon vanilla extract

    Instructions

    1. Preheat the oven to 350F.
    2. Line an 8-inch baking dish with parchment paper, large enough to leave some hanging over the sides. Spray the parchment paper with cooking spray.
    3. For the brownies: Place the butter and 1 ⅓ cups of chocolate chips into a large bowl. Microwave for 30 seconds, then stir. Microwave another 30 seconds, stir again. Continue just until there are a few pieces of chocolate left, then whisk vigorously until it's completely melted and smooth.
    4. Whisk in the sugar until it's completely combined. Whisk in the eggs and vanilla extract.
    5. Add the flour, cocoa powder, and salt. Stir until it's mixed completely.
    6. Remove a quarter of the batter and place it in a separate bowl. Set this aside for later.
    7. Stir the remaining chocolate chips into the larger amount of the brownie batter, then pour it into the baking dish over the parchment paper, and gently spread it to the edge.
    8. In a medium-sized mixing bowl, beat the cream cheese and sugar until it's smooth, about 2 minutes. Add the egg and the vanilla extract, then mix it until it's smooth.
    9. Pour the cheesecake batter over the brownie batter in the baking dish. Gently spread it to the edges.
    10. Drop spoonfuls of the reserved brownie batter over the cheesecake evenly in rows. Place a butter knife into the batter and pull it through one row, then back up through the next, continuing until the brownie batter is swirled through the cheesecake layer. Repeat in the opposite direction if you prefer more swirl (this is just for looks and is personal preference).
    11. Bake for 30 minutes or until a toothpick inserted into the center of the brownies comes out almost clean with just a few crumbs.
    12. Once the brownies have cooled to room temperature, carefully lift the brownies from the baking pan using the overhanging parchment paper as handles. Cut the cheesecake brownies into 12 squares.
    Nutrition Information:
    Yield: 12 Serving Size: 1
    Amount Per Serving: Calories: 358Total Fat: 23gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 86mgSodium: 130mgCarbohydrates: 37gFiber: 2gSugar: 27gProtein: 5g

    This data was provided and calculated by Nutritionix.

    © Kristy Bernardo
    Cuisine: American / Category: Desserts
    The BEST Cheesecake Brownies

    Crispy Fried Ravioli – Deep-Fried, Air Fryer, or Oven

    by 12 Comments

    This fried ravioli is crispy on the outside with a hot, cheesy filling inside. Sometimes called toasted ravioli, this easy recipe takes store-bought ravioli and turns it into a golden, crunchy snack that's perfect for dipping into marinara, pesto, or even ranch.

    You can fry them the traditional way, bake them in the oven, or pop them in the air fryer for a lighter version. No matter how you make them, fried ravioli is always a crowd favorite for football parties, the holidays, or a fun twist on pasta night.

    a white bowl filled with fried ravioli and a small white dish of marinara sauce on a wooden table

    We like serving fried ravioli with a dish of goat cheese baked with marinara and fresh basil until it's bubbly hot. It's a great starter to an Italian-themed meal, and goes especially well with an easy chicken alfredo bake.

    [feast_advanced_jump_to]

    Ingredients

    • Ravioli (24-ounce package): cheese ravioli works best; use refrigerated or thawed if frozen. We like the Rana brand or anything from Trader Joe's, but here's a list from a ravioli taste test.
    • Eggs (3 large): beaten, to help the breadcrumbs stick.
    • Milk (½ cup): mixed with the eggs for dipping.
    • Italian breadcrumbs (2 cups): seasoned for extra flavor.
    • Oil for frying: use canola, vegetable, or peanut oil all have a high smoke point.
    • Parmesan cheese (¼ cup, grated): sprinkled on top after frying.
    • Fresh parsley or basil (1 tablespoon, chopped): adds a pop of color.
    • Marinara sauce (for serving): this is the classic dipping sauce, although ranch, Alfredo, or pesto also work. I like to serve a few different choices if I'm serving it for a crowd.
    Crispy Fried Ravioli – Deep-Fried, Air Fryer, or Oven

    How to Make Fried Ravioli (Deep Fry, Air Fry, or Oven)

    Classic Fried Method

    • Prep the coating: Whisk the eggs and milk together in a small bowl. Place the breadcrumbs in a shallow dish.
    • Coat the ravioli: Dip each ravioli in the egg mixture, then dredge in breadcrumbs until fully coated. Set the ravioli aside on a parchment-lined baking sheet.
    • Heat the oil: Pour enough oil into a deep pot or Dutch oven to reach about 3 inches up the sides. Heat to 350°F.
    • Fry the ravioli: Fry 8-10 ravioli at a time, about 3 minutes, until golden brown. Do not overcrowd the pot; the ravioli need space to cook properly. Remove with a slotted spoon and place on a wire rack (or on a plate lined with paper towels, although they won't stay quite as crispy).
    • Finish & serve: Sprinkle with Parmesan and parsley. Serve hot with marinara sauce for dipping.

    Air Fryer Method

    Preheat air fryer to 350°F.
    Prepare ravioli as above (egg wash + breadcrumb coating).
    Arrange in a single layer in the basket (you may have to work in batches).
    Cook for 8-10 minutes, flipping halfway through, until they're crispy and golden.

    Oven-Baked Method

    Preheat oven to 400°F.
    Bread the ravioli as above, then place them on a wire rack set over a sheet pan (you can also use a parchment-lined baking sheet although the bottom won't get as crispy).
    Spray lightly with cooking spray.
    Bake for 12-15 minutes, flipping over once halfway through, until they're golden brown and hot.

    Tips

    • Work in batches: Don't overcrowd the oil or air fryer basket; the ravioli won't cook evenly and get crispy without space between them.
    • Check the oil temperature: Use a deep-fry thermometer if possible and keep the oil around 350°F. If it's too hot the breading will burn; if it's too cool the ravioli will soak up oil and become greasy.
    • Dry the ravioli before dipping: Pat the ravioli dry with a paper towel (if necessary) so the egg wash sticks better.
    • Press breadcrumbs gently: After dredging, press down lightly so the coating adheres and doesn't fall off during frying.
    • Use a wire rack: After frying, place the ravioli on a rack set over a baking sheet instead of paper towels to keep the crust crispy.
    • Serve immediately: Fried ravioli are best hot and fresh, so have your dipping sauces ready before you start cooking.
    a white bowl filled with fried ravioli and a small white dish of marinara sauce with a sprig of fresh basil

    Substitutions & Variations

    • Ravioli options: Cheese ravioli is classic, but meat, spinach-artichoke, sausage, mushroom, or even lobster ravioli all work well.
    • Breadcrumbs: Italian breadcrumbs already have seasoning, but you can use plain breadcrumbs, panko for extra crunch, or gluten-free crumbs if needed.
    • Cheese topping: Swap Parmesan for Pecorino Romano or asiago.
    • Baking instead of frying: If you want a lighter version, bake at 400°F until golden, or use the air fryer method.
    • Unbreaded version: Pan-fry thawed ravioli in butter and a little oil for a pierogi-style version; top with Parmesan and crushed red pepper.
    • Dipping sauces: Marinara is traditional, but try Alfredo, basil pesto, ranch dressing, or even garlic butter!
    • Party platter idea: Mix and match different ravioli fillings and sauces for a fun appetizer spread (make sure to label the different types of ravioli).

    Equipment Needed

    • Mixing bowls: for whisking the egg wash and dipping.
    • Shallow dish or plate: makes dredging ravioli in breadcrumbs much easier if the dish is shallow.
    • Slotted spoon or spider strainer: for safely lifting the fried ravioli out of the hot oil.
    • Large pot or Dutch oven: deep enough for frying the ravioli in a few inches of oil.
    • Deep-fry thermometer: this will help you keep the oil at the right temperature (around 350°F).
    • Wire rack + baking sheet: keeps ravioli crispy after frying (better than paper towels, but they can be used if you don't have a rack).
    • Air fryer or oven: if you're using one of the alternative cooking methods above.
    • Serving platter: for arranging the ravioli with the dipping sauce(s).

    Storage & Reheating

    • Refrigerator: Store any leftover fried ravioli in an airtight container for up to 3 days. Line the container with paper towels to help absorb any excess oil.
    • Freezer: Arrange the cooled ravioli in a single layer on a baking sheet, freeze them until solid, then transfer them to a freezer-safe bag. They'll keep for up to 2 months.
    • Oven reheating (best method): Preheat the oven to 375°F. Place the ravioli on a wire rack over a baking sheet and bake for 10-15 minutes, or until they're hot and crispy.
    • Air fryer option: Reheat at 350°F for 5-6 minutes, checking halfway through.
    • Microwave (quickest): Heat ravioli in 30-second bursts until they're hot. Keep in mind they'll lose their crispiness.

    Tip: Lightly spray the ravioli with cooking spray before reheating in the oven or air fryer to help them crisp up again.

    a white bowl filled with fried ravioli and a small white dish of marinara sauce

    Frequently Asked Questions

    Can I use frozen ravioli for this recipe?

    Yes, but thaw them first before breading and frying. Starting with frozen ravioli can cause them to cook unevenly and splatter while frying.

    Can fried ravioli be made ahead of time?

    You can bread the ravioli a few hours ahead of time and keep them covered in the fridge until you're ready to fry them. Or fully cook them, cool, and freeze them for later.

    What oil is best for frying ravioli?

    Neutral-flavored oils with a high smoke point like canola, vegetable, or peanut oil work best. Don't use olive oil, as it can burn at higher frying temperatures.

    How do I keep fried ravioli crispy?

    Drain them on a wire rack instead of paper towels if possible. This prevents steam from softening the breading.

    What's the best dipping sauce for fried ravioli?

    Marinara is classic, but Alfredo, basil pesto, garlic butter, ranch dressing, or even spicy aioli are delicious. Just remember that the "best" is whatever YOU like most!

    Can I bake or air fry instead of deep frying?

    You can bake them at 400°F until golden (12-15 minutes) or air fry at 350°F for 8-10 minutes.

    Are fried ravioli the same as toasted ravioli?

    They're one and the same! "Toasted ravioli" is the name used in St. Louis, where the dish originated, but they're actually fried, not toasted.

    Looking for more appetizer recipes like this one? Try these:

    Pairings

    These are our favorite dishes to serve with Fried Ravioli:

    Best Fried Ravioli Recipe

    Fried Ravioli (Deep Fry, Air Fry, or Oven)

    Yield: 8 servings
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes

    Fried Ravioli are easy to make and perfect for an appetizer, dinner or a party! Here is how to make fried ravioli in a pan, pot, air fryer or oven.

    Ingredients

    • 1 24-oz package refrigerated cheese ravioli (you can use frozen but they'll need to be thawed first)
    • 3 eggs
    • ½ cup milk
    • 2 cups Italian breadcrumbs
    • oil for frying
    • ¼ cup grated parmesan cheese
    • 1 tablespoon chopped parsley
    • marinara sauce for serving

    Instructions

    Frying:

    1. Whisk the eggs and milk together in a small bowl.
    2. Place the breadcrumbs on a plate or in a shallow dish.
    3. Dip each ravioli into the egg mixture, then into the breadcrumbs, coating them completely. Place them on a sheet of waxed or parchment paper as you go.
    4. Place a large pot on the stove and pour enough oil in to go up the sides approximately 3 inches or so.
    5. Add enough ravioli to the pot so it's not crowded (usually about 8-10 ravioli, depending on the size of your pot. Fry them until they're golden brown, about 3 minutes.
    6. Repeat until all of your ravioli are cooked. (Keep the fried batches on a wire rack to keep them crispy).
    7. Place the fried ravioli on a serving platter, then sprinkle with the parmesan and parsley. Serve with a small dish of marinara sauce for dipping.

    Air Fryer:

    1. To cook these in an air fryer, preheat your air fryer to 350F. Prepare as directed through step 3, then place the breaded ravioli in a single layer in the basket.
    2. Cook them for about 9 minutes (check them starting at 6-7 minutes) or until they're golden brown and crispy, flipping halfway through. Repeat the process until all the ravioli have been fried.

    Oven Baked:

    1. Prepare as directed through step 3, coat them with cooking spray, then bake at 400F for about 15 minutes, flipping halfway through, or until they're golden brown and hot. (Check them early and often to make sure the filling isn't oozing out the sides.)

    Notes

    For pan fried ravioli, simply add enough oil to cover the bottom of the pan and follow the frying directions, flipping once they're browned on one side).

    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 347Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 95mgSodium: 860mgCarbohydrates: 41gFiber: 3gSugar: 4gProtein: 16g

    This data was provided and calculated by Nutritionix.

    © Kristy Bernardo
    Cuisine: Italian / Category: Appetizers
    Crispy Fried Ravioli – Deep-Fried, Air Fryer, or Oven

    Tuna Lettuce Wraps

    by Leave a Comment

    These easy Tuna Lettuce Wraps have creamy tuna salad and a sprinkle of fresh veggies, all wrapped up in a fresh lettuce leaf for an easy weekday lunch.

    a closeup of tuna salad lettuce wraps with a small dish of mayo and lemon wedges

    Tuna lettuce wraps are one of my favorite lunches. I can make a batch of tuna salad and quickly assemble lettuce wraps all week long. They're light and healthy, plus they're just so good!

    The recipe at the bottom of this post is for a traditional, although very delicious, tuna salad. It's delicious as is, and there's really no need to expand on it if that's what you love. It's the recipe that my mom, and her mom before her, have made for years. It's very good and definitely worth trying.

    While it's still the recipe I use most often, I like to add some crunchy veggies to the lettuce wraps, too. Fresh corn is my go-to in the summertime, as well as fresh cherry tomatoes, diced cucumbers, and sliced radish. Avocado usually goes on, too.

    So start with the basic recipe I've provided, then add what you like, or don't add anything at all. I've also included some other swaps for the mayo below, which is a great way to keep lunchtime interesting!

    a plate of tuna salad lettuce wraps with lemon wedges

    What can I put in tuna salad besides mayo?

    I'm a mayo lover and it's the first thing I reach for when I have a can of tuna or chicken in my hand. It adds a necessary creamy texture to tuna salad that I happen to love. Not everyone agrees with me on this - or wants the calories - so here are some tuna salad variations you can try.

    • Avocado: Mash up an avocado and get it as smooth as you can before mixing it in. A combination of avocado and mayo is also an option.
    • Pesto: It has just enough oil to make your tuna lettuce wraps creamy-ish plus it adds a ton of flavor.
    • Hummus: This is a great choice and much lower in fat and calories. When using hummus as a mayo substitute, add things like diced cucumber, chopped kalamata olives, capers, and sun-dried tomatoes for a mediterranean-style tuna lettuce wrap.
    • Greek Yogurt: While I'm not personally a fan of this swap, it is a common one and a good way to lower fat and calories. It's a bit too tangy for my tuna salad tastes, but I have been known to do half greek yogurt and half mayo.
    • Chimichurri: Similar to pesto, it has a tangy flavor and works really well with tuna. This is also one that you can use alone, but it's fantastic as half chimichurri and half mayo.
    • Creamy salad dressings: Trader Joe's has an amazing Cilantro salad dressing that I can't get enough of. It works well for tuna salad lettuce wraps, and many other creamy salad dressings will, too.
    a closeup of a tuna lettuce wrap

    What's the best lettuce for making tuna salad lettuce wraps?

    Any lettuce will work for tuna lettuce wraps, but Bibb lettuce is my personal favorite. Romaine or Iceberg are also good choices, especially if you prefer more crunch (and it doesn't rip as easily).

    How do you prepare lettuce for wraps?

    The lettuce should be washed and gently patted completely dry. You can wash the entire head of lettuce at once, but if you'll be enjoying just a few tuna salad lettuce wraps at a time, washing only the amount of leaves you'll need will help preserve what you're storing.

    a platter of tuna lettuce wraps with a small dish of mayo and lemon wedges

    How do you keep tuna lettuce wraps fresh?

    The best way to keep tuna lettuce wraps fresh is to store the lettuce and the tuna salad separately. I explained this earlier, but in case you missed it: don't wash your lettuce when you get home from the store, wait until just before you're assembling the wraps. You can wash just a few leaves at a time, leaving the rest of the lettuce unwashed until you're ready to use it. Be sure to also pat your lettuce leaves completely dry with a paper towel after washing.

    Remember, simply start with your favorite tuna salad then just wrap it up when you're ready! The recipe below is SO good so be sure to start there! If you need yet another flavor variation, try this Mexican tuna salad recipe that's been stuffed into avocados. It's another easy, delicious way to enjoy your tuna salad and it works well as a lettuce wrap.

    a plate of tuna salad lettuce wraps with lemon wedges
    a plate of tuna salad lettuce wraps with lemon wedges

    Tuna Salad Lettuce Wraps

    Yield: 8 lettuce wraps
    Prep Time: 5 minutes
    Total Time: 5 minutes

    These easy Tuna Lettuce Wraps have creamy tuna salad and a sprinkle of fresh veggies, all wrapped up in a fresh lettuce leaf for an easy weekday lunch.

    Ingredients

    • 8 lettuces leaves, any kind (Bibb or Romaine are best)

    Tuna Salad

    • 4 cans high-quality tuna (I like Genova)
    • 1 cup mayonnaise (start with ¾ cup and add more if desired)
    • 1 garlic clove, minced
    • 1 celery stalk, chopped
    • 1 tablespoon fresh lemon juice
    • 2-3 tablespoon minced red onion
    • 2 tablespoon dill relish
    • ½ teaspoon coarse salt
    • ¼ teaspoon freshly ground black pepper

    Toppings

    • Avocado, radish, fresh corn, cherry tomatoes, cucumbers, etc.

    Instructions

    1. Gently rinse the lettuce leaves and pat them dry.
    2. Place the ingredients for the tuna salad in a medium-sized bowl and mix until it's thoroughly combined. (Can be made ahead and refrigerated).
    3. Place the lettuce leaves on a platter. Divide the tuna salad evenly between them, then add your chosen toppings.

    Notes

    If you're not eating all of the tuna lettuce wraps at the same time, wash just the lettuce leaves that you need so they stay fresher.

    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 261Total Fat: 25gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 17mgSodium: 364mgCarbohydrates: 7gFiber: 3gSugar: 2gProtein: 5g

    This data was provided and calculated by Nutritionix on 12/17/2020 and is based on one tuna lettuce wrap.

    © Kristy Bernardo
    Cuisine: American / Category: Lunch and Snacks
    Tuna Lettuce Wraps

    Meringue Christmas Trees

    by 4 Comments

    These little Meringue Christmas Trees are adorable and are super easy Christmas meringue cookies. They'll look so cute on your cookie tray!

    christmas meringue cookies with sprinkles on a light blue tablecloth

    Before we get to all the details, can we just take a moment to talk about how adorable these little Meringue Christmas Trees are??

    I love making meringue desserts: Christmas meringue cookies and meringues with fresh berries are my go-to's but I especially love Christmas Tree Meringue Cookies. Easy Christmas cookies are my thing, so it's no surprise these are always on my cookie tray.

    Scroll down to the bottom for the printable recipe card with exact measurements and how to make Meringue Christmas Cookies.

    Tips for making Meringue Christmas Tree Cookies

    a hand with a beater with whipped meringue for christmas meringue cookies
    • Make sure everything you use to make the meringue - from the bowls to the beaters - are absolutely squeaky clean and dry.
    • Use the freshest eggs possible.
    • Your eggs should be at room temperature before separating the whites from the yolks.
    • Separate your eggs into two separate small bowls. After each egg white has been separated into its bowl, pour it into the larger bowl you'll be beating them in. This way, if you happen to get a small amount of yolk in with the whites, you've only lost one egg instead of all of them.
    • Use only the whites from actual eggs, not a carton.
    • Be sure to add your sugar gradually to make sure it dissolves well. If possible, use superfine sugar which will help it to dissolve easier into the whipped egg whites.
    • Use cream of tartar. It's possible to make Christmas Tree Meringues without it but it helps the whites to stabilize and they're much easier to handle.
    • It's likely you won't have to concern yourself with this tip since you'll be making these in the winter season. Just in case, be aware that humidity can affect your meringue cookies both before and after baking them, so try to make these when it's dry, not humid outside.
    • The meringue needs to be beaten to stiff peaks - not soft peaks - to ensure they bake properly. But you also have to be careful not to beat them too much! If you do over-beat them, try beating another egg white just until it's foamy, then carefully fold it into the over-beaten meringue until it looks shiny again. There's no guarantee this will work, but it's worth the shot.
    • Sift a tiny amount of powdered sugar on them just before serving. It'll look like they have a fine dusting of snow!
    • Try using different extract flavorings including vanilla, peppermint and mint extract.
    an assortment of meringue christmas trees with sprinkles on a light blue table with fake snow sprinkled on

    How to Pipe Meringue Christmas Tree Cookies

    Fit the piping bag with a star nozzle and with a circular motion pipe the meringue while pulling up to the top of the tree.

    How to I know when Meringue Christmas Trees are done?

    When your Meringue Christmas Trees are hard to the touch and can be easily removed from the parchment paper, you'll know they're done. There shouldn't be any color around the edges; if there is, that means they're slightly over-baked.

    Why are my meringue cookies chewy?

    It's possible they were either under-baked or they've absorbed too much moisture from the air after baking. In either case, put them back in a 200F oven for 10 minutes, then let them cool completely and test them. They should be light and crispy once again!

    a closeup of a meringue christmas tree cookie with sprinkles

    How long do Christmas meringue cookies last?

    If stored in an airtight container in a dry area, they should last about 5-7 days. There's no need to refrigerate them, in fact, this could cause them to become chewy and soft.

    Did you make these easy Meringue Christmas Trees? Be sure to snap a pic and tag me @thewickednoodle on all social channels. I'd love to see your cookie trays!

    a closeup of a meringue Christmas tree cookie with sprinkles

    Meringue Christmas Tree Cookies

    Yield: 24 cookies
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Additional Time: 2 hours
    Total Time: 3 hours 20 minutes

    These little Meringue Christmas Trees are adorable and super easy Christmas cookies. They'll look so cute on your cookie tray!

    Ingredients

    • 4 eggs, room temperature
    • 1 cup granulated sugar (preferably superfine)
    • Pinch of salt
    • ½ teaspoon cream of tartar
    • 1 teaspoon vanilla extract OR ¼ teaspoon peppermint extract
    • Green food coloring, about 20 drops (more or less depending on how deep you want the color)
    • Tiny sprinkles of your choice
    • Powdered sugar

    Instructions

    1. Preheat the oven to 200F. Line 2 baking sheets with parchment paper and set them aside.
    2. Carefully separate the eggs using two small bowls. After each egg is separated, pour the egg white into the bowl you'll be using to beat them (this way if any yolk gets into the egg white, you'll only lose one egg versus all of them).
    3. Beat the egg whites on medium speed until they're foamy. Add the cream of tartar and continue beating the whites until they've just begun to hold soft peaks.
    4. Keeping the mixer running, slowly add the sugar one tablespoon at a time. Add a pinch of salt with the final tablespoon of sugar.
    5. Continue beating the egg whites until they become thick and glossy and hold stiff peaks. Add the vanilla or peppermint extract and beat just long enough to combine. Turn off the mixer.
    6. Carefully add the food coloring to the bowl, then very gently fold it in just until it's evenly distributed. Be very gentle with this step as you don't want to remove the air from the meringue.
    7. Add the meringue to piping bags fitted with the tip of your choice and pipe it into small Christmas tree shapes directly onto the parchment paper, at least 1 inch apart. Lightly sprinkle the sprinkles over the top and sides of the meringue trees.
    8. Bake for 1 hour, then turn off the oven but don't open the oven door or remove the meringues. Allow them to sit in the unopened oven for at least 2 hours and preferably overnight.
    9. Remove your cute Meringue Christmas Trees from the parchment paper. Store them in an air-tight container in a cool, dry location (do not refrigerate).
    10. Sift a tiny amount of powdered sugar over the tops just before serving, if desired.
    Nutrition Information:
    Yield: 36 Serving Size: 1
    Amount Per Serving: Calories: 30Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 21mgSodium: 12mgCarbohydrates: 6gFiber: 0gSugar: 6gProtein: 1g

    This data was provided and calculated by Nutritionix.

    © Kristy Bernardo
    Cuisine: French / Category: Desserts
    Meringue Christmas Trees

    Sliced Roast Beef with Cilantro Chimichurri

    by Leave a Comment

    Tender sliced roast beef is topped with cilantro chimichurri for a delicious, easy meal. Use the leftovers as you would deli roast beef to make sandwiches!

    a beef roast with sliced roast beef next to it that's coated in cilantro chimichurri on a black plank

    Sliced roast beef is one of those fantastic year round recipes that always just works. It's wonderful served hot with the cilantro chimichurri in the winter or as cold roast beef sandwiches in the summer.

    Is this sliced roast beef the same as deli roast beef?

    What's so great about this easy recipe is how versatile it is! Yes, you can use this sliced roast beef in the same way you would deli roast beef. When you're making sandwiches, slice the meat as razor thin as you can get it for the best roast beef sandwiches.

    I like to make this sliced roast beef with the cilantro chimichurri sauce for dinner with an easy side like Baked Potato Wedges or Smashed Brussels Sprouts. Then the leftovers are almost always made into roast beef sandwiches. It's the best of both worlds!

    a closeup of a beef roast with sliced roast beef next to it on a black plank

    What to put in a roast beef sandwich?

    Believe it or not, cilantro chimichurri sauce makes a great condiment for a deli roast beef sandwich. Sometimes I mix it with a little mayo first - it's crazy good!

    When I'm making a more traditional roast beef sandwich, I still put my own twists on it. I always, always start with garlic bread. Once you've tried it - trust me on this one - you'll never want it any other way. Thinly sliced roast beef for a sandwich is best when rare, and raw onions go really well with rare roast beef. A slice of fresh tomato is always good, too. If you don't make the mayo & cilantro chimichurri condiment, definitely go for a creamy horseradish (you'll find the easy recipe at the bottom of that post).

    The hot, crispy garlic bread with the rare roast beef, diced raw onions (or sliced, I just prefer them really small), fresh tomato, and creamy horseradish or creamy cilantro chimichurri is the BEST deli roast beef sandwich EVER.

    I'd love to hear your ideas for what to put in a roast beef sandwich, too! Leave a comment at the end of the post and let me know the ways you like to enjoy them - the more unusual, the better!

    a closeup of sliced roast beef

    How do you get roast beef to turn out tender?

    The key to getting tender sliced roast beef is similar to the method for cooking prime rib: Start at a higher temperature then continue cooking low and slow. Slices roast beef doesn't start out as high as prime rib since it's a much tougher cut, but the idea is the same.

    For roast beef, you'll cook it for about half an hour at 375F, then drop the heat all the way down to 225F to finish cooking. Don't be tempted to cook it faster at the higher temperature; it will work, but you'll end up with tough meat that won't be nearly as delicious.

    Also, as with all beef but especially a roast, bring it to room temperature before you even put it in the oven. This takes an hour or two depending on the size of your roast, but it allows for much more even cooking. If the center of your roast is still cold but the outside has reached room temperature, the outside will cook much faster and be overdone by the time the center reaches the perfect temperature.

    Speaking of reaching the perfect temperature, please - if you don't already own one - spend a few bucks and buy a digital meat thermometer. The one I have was about $15 and it has an alarm that goes off when the center hits that sweet spot. I honestly wouldn't make sliced roast beef or prime rib without it.

    a closeup of a beef roast with sliced roast beef next to it that's coated in cilantro chimichurri on a black plank

    What is cilantro chimichurri sauce made of?

    Chimichurri is an Argentinian sauce and condiment that Argentinian's put on just about everything. It's filled with flavor and has a wonderful acidic tang that can really bring a dish to life. It can also be used as a marinade.

    Traditional chimichurri doesn't have cilantro in it, but as a cilantro lover, I wanted to create one that does. I've been making chimichurri for a long time, and this is the chimichurri recipe that I use. That link will also give you a lot of ideas for how to use it, whether you make this cilantro chimichurri or opt for the more traditional version.

    Here are a few recipes that use chimichurri, just to give you an example of other ways you can use it:

    a beef roast with sliced roast beef next to it on a black plank with a small dish of each salt and peppercorns

    How long will cilantro chimichurri last?

    Here's the good news: cilantro chimichurri only tastes better the longer it sits. And more good news: it lasts about 2-3 weeks in the refrigerator, so you'll have plenty of time to use it. And even more good news: it can be frozen, too! I usually put it into ice cube trays, then when it's frozen, I'll pop them out and toss them in a freezer-safe ziploc bag. Hot tip: drop a cube into a soup to add some flavor - great for when it's missing that "something" that you can't quite put your finger on.

    And now for the bad news:

    C'mon, you didn't really think there was any, did you? 🙂

    a closeup of a beef roast with sliced roast beef next to it that's coated in cilantro chimichurri on a black plank

    Sliced Roast Beef with Cilantro Chimichurri

    Yield: 6-8 servings
    Prep Time: 10 minutes
    Cook Time: 2 hours 30 minutes
    Additional Time: 1 hour
    Total Time: 3 hours 40 minutes

    Tender sliced roast beef is topped with cilantro chimichurri for a delicious, easy meal. Use the leftovers as you would deli roast beef to make sandwiches!

    Ingredients

    Roast Beef

    • 3 lb boneless rump roast
    • 1 tablespoon extra-virgin olive oil
    • Coarse salt and black pepper

    Cilantro Chimichurri

    • 2 cups fresh cilantro, stems and leaves, lightly packed
    • 3 garlic cloves, smashed and peeled
    • Half of a small red onion, cut into large chunks
    • 2 teaspoon red pepper flakes (you can start with 1 teaspoon and add more)
    • 2 tablespoon fresh oregano leaves
    • 2 tablespoon red wine vinegar
    • 1 cup extra-virgin olive oil
    • ¼ teaspoon coarse salt, more to taste
    • ¼ teaspoon freshly ground black pepper

    Instructions

    1. Set the roast on the counter and allow it to come to room temperature, about 1-2 hours.
    2. Preheat the oven to 375F.
    3. Rub the oil all over the outside of the roast. Generously season with the coarse salt and black pepper. I usually use about a tablespoon of salt and a couple of teaspoons black pepper. Insert an oven-safe meat thermometer so the sensor at its tip is directly in the center (and the thickest) part of the roast. Set the temperature on your thermometer to 135F-140F (if it has that feature).
    4. Place the roast on the rack in a roasting pan. Cook for 30 minutes.
    5. Reduce the heat to 225F and continue cooking for approximately another 2 hours. Check your thermometer after 80-90 minutes and every 10-15 minutes thereafter. Once the center of the roast starts to cook, it reaches the correct temperature pretty quickly. Ideally, your thermometer will have the ability to set an alarm that will go off once the roast hits that temperature, so you don't have to watch it as closely.
    6. Meanwhile, make the chimichurri. Place all the ingredients into a high-powered blender and blend until very smooth. Allow it to sit at room temperature for at least 30 minutes to allow the flavors to meld.
    7. Remove the roast from the oven and place it on a cutting board. Tent it loosely with foil and let it rest for 30 minutes.
    8. Thinly slice the roast against the grain. Place a few slices on each dinner plate and top with some of the cilantro chimichurri,.

    Notes

    If your roast doesn't have much fat on it, rub the outside with a generous amount of butter before cooking and/or baste it during cooking, which will also help prevent it from drying out.

    The serving size was really difficult for me to determine since it really depends on how you're using the roast. If you enjoy it solely as a dinner with sides, then I'd say it will feed as many as 8 people. If you're using it for deli roast beef sandwiches, then that depends on how high you like to pile the meat! I'm sticking with 8 servings but you know your eaters best.

    This sliced roast beef can be made in the crockpot.

    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 635Total Fat: 49gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 145mgSodium: 208mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 45g

    This data was provided and calculated by Nutritionix.

    © Kristy Bernardo
    Cuisine: Argentinian / Category: Dinner
    Sliced Roast Beef with Cilantro Chimichurri

    Grilled Eggplant with Garlic Yogurt Sauce, Walnuts & Pomegranate

    by 1 Comment

    Grilled eggplant is a simple dish to make and healthy for you, too! Topping it with garlic yogurt sauce, chopped walnuts, pomegranate arils, and a little chopped cilantro makes it a perfect side dish or light dinner.

    grilled eggplant topped with garlic yogurt sauce, walnuts and pomegranate

    Grilled eggplant is a simple dish to make and healthy for you, too! Topping it with garlic yogurt sauce, chopped walnuts, pomegranate arils, and a little chopped cilantro makes it a perfect side dish or light dinner.

    For many years, I assumed I wasn't a lover of eggplant. Which, for someone who loves and has at least tried many different and somewhat obscure foods (pigeons, I'm looking at you), this seems so strange to me now.

    It wasn't that I didn't care for eggplant, it just wasn't something we ate growing up. Even after I moved to Southern CA and was exposed to many foods that were new to me, eggplant just never showed up to the party.

    Then one day about 10 years ago, I decided to roast some eggplant and it changed the eggplant game for me. Oh man, is it amazing. I peeled a couple of large eggplants, cut them into cubes, and roasted them at high heat.

    It was absolutely incredible.

    grilled eggplant topped with garlic yogurt sauce, walnuts, pomegranate, and chopped cilantro

    After that experience, I decided that grilled eggplant was up next, which is now my favorite way to prepare it. It's so simple and tasty! Topping it with a garlic yogurt sauce and adding chopped walnuts and pomegranate arils is absolute heaven!

    Do you peel eggplant before grilling?

    You don't have to peel eggplant before grilling it. The skin of an eggplant is entirely edible. Larger eggplants can be on the tougher side though, so sometimes I'll peel it entirely or just peel long strips down the side to give it "stripes". This grilled eggplant recipe uses smaller eggplants, so there's no need to peel them unless you want to.

    How do you cook eggplant without it getting soggy?

    No matter what method you use to cook eggplant, it's important to cut it into cubes or slices first, then salt the exposed surface of the eggplant to draw out as much moisture as possible. After salting, let it sit for 15-20 minutes, then wipe any moisture away with a paper towel.

    a closeup of grilled eggplant topped with garlic yogurt sauce, walnuts and pomegranate

    Is grilled eggplant healthy?

    Eggplant is a good choice for a healthy diet, yes! It's high in fiber and low in calories, plus it has many other nutrients. Where eggplant ventures into unhealthy territory is when it's breaded then fried. You can still enjoy it prepared that way, just do so in moderation. I prefer grilled eggplant since it's healthy and grilling it really brings out its flavor. And the roasted garlic yogurt sauce is so good you'll want to drink it!

    Is eggplant good for the Keto diet?

    Eggplant is low in carbs so it's a good choice for the Keto diet. Grilled eggplant needs to be brushed with oil to prevent sticking and encourage browning, which adds more healthy fats. I recommend using avocado oil instead of olive oil for the keto diet, although either will work. The garlic yogurt sauce and pomegranate in this recipe isn't a good keto choice though, so you'll have to skip that part.

    grilled eggplant topped with garlic yogurt sauce, walnuts and pomegranate with a small dish of pomegranate arils and a spoon next to it

    If you make this Grilled Eggplant recipe and share it on social media, be sure to tag me @thewickednoodle so I don't miss it! Don't forget to snap a pic, I'd love to see your creation!

    a closeup of grilled eggplant topped with garlic yogurt sauce, walnuts and pomegranate

    Grilled Eggplant with Garlic Yogurt Sauce, Walnuts & Pomegranate

    Yield: 6 servings
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Additional Time: 20 minutes
    Total Time: 40 minutes

    Ingredients

    Eggplant

    • 3 Japanese eggplants, cut lengthwise into ½-inch slices
    • 1 teaspoon coarse salt
    • 2 tablespoon extra-virgin olive oil

    Yogurt Sauce

    • ¾ cup full-fat greek yogurt
    • 1 large head of roasted garlic, cloves popped out and gently mashed into a paste
    • 1 teaspoon fresh lemon zest
    • 1 teaspoon fresh lemon juice
    • 1 tablespoon finely chopped cilantro
    • ½ teaspoon coarse salt
    • ¼ teaspoon freshly ground black pepper

    Toppings

    • ¼ cup chopped walnuts
    • ¼ cup pomegranate arils
    • 1 tablespoon chopped cilantro

    Instructions

    1. Place the sliced eggplant in a colander and sprinkle the salt onto the surface area of each layer, keeping as much of the surface exposed as possible (you can also lay them out on paper towels). Allow the eggplant to sit for 15-20 minutes, then gently wipe away an liquid with a paper towel.
    2. Meanwhile, in a small bowl, combine the yogurt, roasted garlic, lemon zest and juice, cilantro, salt, and pepper. Taste and add more salt or pepper, if necessary. Set the mixture aside while you cook the eggplant.
    3. Preheat a grill (or grill pan) to medium-high heat. Brush both sides of the eggplant with the oil, as well as the grill grates or the grill pan. Grill the eggplant for about 10 minutes, turning halfway through cooking, until the eggplant has nice char marks and is cooked through.
    4. Place the eggplant slices on a serving platter. Top with the yogurt sauce, chopped, walnuts, pomegranate arils, and chopped cilantro.

    Notes

    1 large eggplant can be used in place of the 3 Japanese eggplant.

    Go here for how to roast garlic, which will also list many different ways to use it in case you want to roast extra. You can also make Instant Pot Roasted Garlic. Either method will work for this recipe.

    The yogurt sauce can be made the day before and refrigerated. Take out of the fridge 30 minutes before serving.

    The yogurt sauce can be thinned to your desired consistency by adding a little milk or cream.

    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 117Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 4mgSodium: 593mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 4g

    This data was provided and calculated by Nutritionix.

    © Kristy Bernardo
    Cuisine: Middle Eastern / Category: Sides
    Grilled Eggplant with Garlic Yogurt Sauce, Walnuts & Pomegranate

    Looking for even more eggplant recipes? Here you go!

    Thai Chicken Satay Skewers with Peanut Sauce

    by Leave a Comment

    Juicy chicken thighs are grilled on skewers after marinating in a heavenly mixture of Thai flavors, topped with chopped peanuts and cilantro, then dipped into a so-good-it's-drinkable peanut sauce. Chicken Satay Skewers with Peanut Sauce is great make-ahead meal, too!

    a pile of thai chicken satay skewers on a round black plate with a small dish of peanut sauce

    I swear that if I had to choose one food to eat for the rest of my life, it might be Chicken Satay Skewers. If it was served with this peanut sauce, it definitely would be.

    You know me. I like the easiest recipes possible with the maximum amount of flavor. I just want to make something delicious without a lot of hassle, enjoy it, and move on with my life. When my friends comment on how much I love to cook, I always correct them by saying, "Actually, I just love to eat"!

    This Chicken Satay Skewers recipe has a slightly long ingredient list than most of my recipes, the chicken needs time to marinate, and you have to make a separate sauce. But it really comes together super quickly and I promise you that it is absolutely worth the small amount of effort it takes.

    Not to mention that, with rare exception, I'm typically disappointed when ordering Chicken Satay at a restaurant. Either the chicken is dry or the peanut sauce is meh. Or both! Plus it's usually overpriced, so I've started avoiding it when dining out and make it frequently at home. It's less expensive and tastes so much better, so why not?

    a closeup of a pile of thai chicken satay skewers on a round black plate

    Tips for making Thai Chicken Satay Skewers with Peanut Sauce:

    • Keep some fresh ginger in the freezer. It lasts a very long time and can be grated straight from the freezer.
    • Make two batches of the marinade and twice the chicken. Freeze half of the chicken in the marinade so you have an easy weeknight meal at the ready.
    • Use chicken thighs instead of breasts for the juiciest chicken satay. They're much easier to cook without drying out.
    • Use a large spoon or tongs when mixing the chicken and marinade together. The tumeric in the recipe will stain your skin (ask me how I know!)
    • If you're using wooden skewers, be sure to soak them in water before using them so they don't catch on fire.
    • Any leftover peanut sauce is fantastic with grilled vegetables, over rice or noodles, or even as a salad dressing.
    • I'll make these even when it's not grilling weather. Slice the chicken thighs into strips, not pieces, and place on a sheet pan lined with foil and sprayed with cooking spray. Bake at 350F for about 15-20 minutes, or until the chicken is completely cooked through (internal temp should reach 165F).
    a pile of thai chicken satay skewers on a round black plate with a small dish of peanut sauce

    How do you cut chicken for Satay Skewers?

    Cut the chicken thighs into pieces about 1 inch wide. They should be large enough to thread easily onto a skewer and a bit larger than bite-sized. More important than how you cut them is that you cut them all to the same size, otherwise some might overdone before they're all finished cooking. For the thinner areas, you can "fold them over" so that they'll all the the same thickness.

    Is Chicken Satay a healthy choice?

    The peanut sauce is definitely high in fat and calories. If you eat a high fat, low carb diet, it's a good choice due to the high fat and protein with the lower carbs. I would argue that it's much healthier than many dips or fried appetizers. If I'm watching my calories, I'll just use a bit less of the sauce and still get my Chicken Satay fix.

    a pile of thai chicken satay skewers on a round black plate

    If you make this dish and share to social media, be sure to tag me so I don't miss it! I'm @thewickednoodle on all social channels. Snap a pic if you can, too; I'd love to see your creation!

    a closeup of a pile of thai chicken satay skewers on a round black plate

    Thai Chicken Satay Skewers with Peanut Sauce

    Yield: 6-8 servings
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Additional Time: 2 hours
    Total Time: 2 hours 30 minutes

    This dish is traditionally considered an appetizer, but it does make a wonderful main dish, especially if served over rice.

    Ingredients

    Chicken Satay Skewers

    • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
    • ¼ cup coconut milk
    • 3 garlic cloves, minced
    • 1 tablespoon freshly grated ginger
    • 2 tablespoon soy sauce
    • 3 teaspoon yellow curry powder
    • 2 teaspoon turmeric
    • 1 tablespoon light brown sugar
    • 1 tablespoon fish sauce
    • 2 tablespoon oil (avocado, peanut, or canola)
    • ½ teaspoon coarse salt
    • ¼ teaspoon freshly ground black pepper

    Peanut Sauce

    • 3 tablespoon natural peanut butter (see notes)
    • 1 tablespoon soy sauce
    • 1 tablespoon freshly squeezed lime juice
    • 2 teaspoon honey
    • 2 teaspoon chili garlic sauce
    • 1 teaspoon freshly grated ginger
    • 2-3 tablespoon coconut milk

    Toppings (optional)

    • 2 tablespoon peanuts, chopped
    • 2 tablespoon chopped cilantro

    Instructions

    Make the Peanut Sauce:

    1. Mix all of the ingredients except the coconut milk together in a small bowl. Whisk in a little of the coconut milk at a time until the sauce reaches your desired consistency. Refrigerate the sauce until just before you cook the chicken, then leave it at room temperature while the chicken cooks.

    Marinate the chicken:

    1. In a medium-sized mixing bowl, combine the coconut milk, garlic, ginger, soy sauce, curry powder, turmeric, honey, and fish sauce.
    2. Using a large resealable plastic bag or a large bowl, combine the chicken and marinade, gently mixing it to ensure all surfaces of the chicken pieces are covered (if using a bowl, be sure to use a spoon or tongs for this step - anything but your hands - so the tumeric doesn't stain your skin). Marinate for at least 2 hours and up to 8 hours, turning the bag occasionally to help distribute the marinade.

    Cook the chicken:

    1. Preheat the grill to medium high heat.
    2. Remove the chicken from the refrigerator then drain off and discard the marinade.
    3. Gently pat the chicken dry, then thread the chicken onto skewers. Brush the chicken with the oil and season it with the salt and pepper.
    4. Cook the chicken on the grill until it's completely cooked through, about 12-15 minutes (cooked chicken should reach an internal temperature of 165F before consuming).
    5. Place the skewers on a serving plate and sprinkle with the peanuts and cilantro (if using). Serve them with the peanut sauce on the side for dipping (you can also just drizzle the sauce over the chicken on the serving plate then add the toppings after).

    Notes

    If you'd like to bake the chicken instead of grill it: Skip the skewers (you can use them but make sure to soak them first if they're made of wood as you would for the grill) and cut the chicken thighs into strips, not pieces, and place on a sheet pan lined with foil and sprayed with cooking spray. Bake at 350F for about 15-20 minutes, or until the chicken is completely cooked through (internal temp should reach 165F).

    Natural peanut butter has a better flavor and the consistency is better for this sauce, but you can use traditional commercial peanut butter if that's what you have.

    Nutritional information assumes 8 servings.

    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 328Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 138mgSodium: 911mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 31g

    This data was provided and calculated by Nutritionix.

    © Kristy Bernardo
    Cuisine: Thai / Category: Appetizers
    Thai Chicken Satay Skewers with Peanut Sauce

    More great Thai food recipes:

    Seafood Chowder Recipe – Ready in 30 Minutes

    by 12 Comments

    There's nothing quite like a creamy chowder to warm you up and make dinner feel special. This seafood chowder recipe is packed with shrimp, scallops, whitefish, and clams, all simmered together in a flavorful broth with potatoes, corn, and a touch of Old Bay seasoning.

    It's hearty enough for a satisfying meal yet quick enough to make on a weeknight, coming together in about 30 minutes. Pair it with crusty bread or oyster crackers, and you've got a comforting seafood chowder that tastes like it came straight from a coastal kitchen.

    a hearty bowl of chowder with a slice of grilled bread, the end result of making a seafood chowder recipe

    When it comes to seafood soups, I rely on two recipes: this creamy seafood chowder recipe for busy nights and lobster bisque when I have more time. I like to serve it with stuffed garlic bread or cheddar bay biscuits - it's so good!

    [feast_advanced_jump_to]

    Ingredients

    • Butter (2 tablespoons): for sautéing the onion and celery.
    • Onion (2 cups, chopped): a regular sweet onion works perfectly.
    • Celery (1 stalk, chopped): chop the leaves, too!
    • All-purpose flour (¼ cup): creates the roux that thickens the chowder.
    • Chicken broth (4 cups): seafood stock can be used if you have it.
    • Russet potatoes (1 pound, peeled and diced): you can also use red potatoes and skip peeling them.
    • Cream-style corn (1 can)L adds a nice sweetness to the broth.
    • Bay scallops (½ pound)L quick-cooking, tender, and the perfect size.
    • Shrimp (½ pound, small to medium size): choose peeled and deveined for convenience.
    • Whitefish (1 pound, cut into ½-inch cubes): cod, haddock, or another firm white fish.
    • Canned clams (2 cans, undrained): see this list for the best canned clams.
    • Half & half (1 cup): makes the broth creamy without being too heavy.
    • Old Bay seasoning (½ teaspoon): it's a classic!
    • Salt (½ teaspoon, or more to taste): salt = flavor!
    • White pepper (¼ teaspoon): it's more mild than black pepper, which is perfect for seafood.
    • Cooked bacon or pancetta (½ cup, crumbled, optional): optional but recommended!

    Seafood Chowder Recipe Instructions

    1. Sauté the vegetables: In a large stockpot, melt the butter over medium heat. Add the onion and celery, cooking until it's softened (about 5 minutes).
    2. Make the roux: Sprinkle in the flour and whisk it until it's smooth. Cook for at least 1 minute to remove the raw flour taste.
    3. Build the base: Slowly whisk in ½ cup of the chicken broth into the roux until it's smooth. Stir in the remaining broth, diced potatoes, and creamed corn. Bring it to a gentle boil, then reduce it to a simmer. Cook for 10 minutes, or until the potatoes start to soften.
    4. Add the seafood: Stir in the scallops, shrimp, whitefish, and clams (with their juices). Pour in the half & half and mix it gently. Simmer the chowder for another 8-10 minutes, just until the seafood is opaque and cooked through.
    5. Season and serve: Stir in the Old Bay seasoning, salt, and white pepper. Taste and adjust the seasoning as needed. Ladle it into bowls, top with crumbled bacon or pancetta (if using), and serve hot with crusty bread or Old Bay oyster crackers.
    a hearty bowl of seafood chowder with a slice of grilled bread

    Equipment Needed

    • Stockpot or Dutch oven, big enough to hold all the ingredients.
    • Cutting board & sharp knife: to dice the vegetables and cut the fish into uniform pieces.
    • Measuring cups & spoons: for measuring the ingredients.
    • Whisk: essential for making a smooth roux!
    • Wooden spoon or silicone spatula: for stirring the chowder as it simmers.
    • Ladle: for serving hearty portions without breaking up the seafood.
    • Seafood scissors or kitchen shears (optional): if you're cutting shell-on shrimp or lobster.

    Substitutions & Variations

    One of the best things about this seafood chowder recipe is how easy it is to adapt based on what you have on hand. This recipe calls for shrimp, scallops, clams, and whitefish, but you can swap in or add other seafood:

    • Crab meat or lobster: I love adding either or both of these for special occasions.
    • Mussels or oysters: these will add a more briny flavor.
    • Salmon or halibut: both of these work really well, so use them if you've got them.
    • All shrimp or all fish: if you only have one type of seafood, the recipe still works beautifully.
    • Smoked seafood: smoked salmon or trout are delicious, but use them sparingly so you don't overpower the soup's flavors.

    Tip: Cut the seafood into similar-sized pieces so everything cooks evenly. Smaller shrimp and bay scallops are easier to eat in chowder, but you can always garnish bowls with a few large shrimp or lobster chunks for a gorgeous presentation.

    Tips

    • Don't overcook the seafood: Add it toward the end of cooking and remove the chowder from heat as soon as everything is opaque and tender. Overcooked shrimp or scallops can turn rubbery.
    • Cut seafood evenly: Keep the fish and shrimp in similar-sized pieces so they cook at the same rate.
    • Use seafood stock if you have it: Chicken broth works well, but seafood stock will give you an even deeper, more "from-the-sea" flavor.
    • Taste as you go: Seafood can vary in saltiness (especially clams), so season lightly at first, then adjust at the end.
    • Reheat gently: Warm leftovers on low heat on the stovetop, stirring often. Avoid boiling, which can make the seafood tough.
    • Add garnish for presentation: A sprinkle of fresh parsley, a few large shrimp on top, or crispy bacon bits makes the chowder look as good as it tastes.
    a hearty bowl of seafood chowder with two slices of grilled bread

    Storage & Reheating

    • Refrigerator: Store leftover chowder in an airtight container in the fridge for up to 3-4 days.
    • Freezer: Creamy soups with potatoes don't freeze as well because the texture can change once thawed. If you'd like to freeze, portion into freezer-safe containers for up to 2 months, but expect some separation when reheating.
    • Reheating: Warm the chowder slowly on the stovetop over low heat, stirring often until it's heated through. Avoid boiling it, as the high heat can cause the cream to separate and the seafood to get tough and rubbery.
    • Microwave: Reheat individual servings at 50% power in short 30-second intervals, stirring in between, until it's warm.

    Frequently Asked Questions

    Can I use frozen seafood in chowder?

    Thaw them first, pat them dry, and add them toward the end of cooking so they don't overcook.

    How do I thicken seafood chowder?

    This seafood chowder recipe uses a flour-based roux for natural thickness. If you like it even thicker, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) at the end.

    Can seafood chowder be frozen?

    Because of the cream and potatoes, chowder doesn't freeze as well as broth-based soups, because the texture may change after thawing. If you do freeze it, store in freezer-safe containers for up to 2 months, and reheat gently on the stove.

    How long does seafood chowder last in the fridge?

    Properly stored in an airtight container, seafood chowder keeps for 3-4 days. Reheat it on low heat until it's warmed through.

    Is this seafood chowder recipe keto-friendly?

    Yes, with a few tweaks. Omit the flour and creamed corn, swap the half & half for heavy cream, and thicken it with a small amount of xanthan gum at the end.

    What's the best seafood for chowder?

    This recipe calls for shrimp, scallops, clams, and whitefish, but you can add crab, lobster, salmon, or mussels. The key is to choose seafood that cooks quickly and cut it into bite-sized pieces.

    Looking for more easy soup recipes? Try these:

    Pairings

    These are my favorite dishes to serve with this seafood chowder recipe:

    a hearty bowl of seafood chowder with a slice of grilled bread

    Seafood Chowder

    Yield: 8 servings
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes

    An easy, creamy Seafood Chowder recipe that’s ready in about 30 minutes. It has just the right combination of whitefish, clams, shrimp and scallops to make the BEST chowder!

    Ingredients

    • 2 tablespoon butter
    • 2 cups chopped onion
    • 1 celery stalk, chopped
    • ¼ cup all-purpose flour
    • 4 cups chicken broth
    • 1 lb russet potatoes, peeled and diced
    • 1 can cream-style corn
    • ½ lb bay scallops
    • ½ lb small-medium size shrimp
    • 1 lb whitefish, cut into ½ inch cubes
    • 2 cans clams, undrained
    • 1 cup half & half
    • ½ teaspoon Old Bay seasoning
    • ½ teaspoon coarse salt, more to taste
    • ¼ teaspoon white pepper
    • ½ cup cooked bacon, crumbled or diced, cooked pancetta (for topping; optional)

    Instructions

    1. Heat a stockpot over medium heat. Add the butter and, when it's melted, add the onions and celery. Cook, stirring occasionally, about 5 minutes. Add the flour and whisk until it's smooth, cooking for another minute (this will allow the raw flour taste to cook out).
    2. Slowly pour in ½ cup of the chicken broth, whisking constantly, until it's smooth. Add the potatoes, remaining chicken broth, and creamed corn to the pot and stir well. Bring to a gentle boil, reduce the heat to keep it at a simmer, and cook for 10 minutes.
    3. Add the scallops, shrimp, fish, clams, and half & half; stir gently. Simmer another 10 minutes.
    4. Add the Old Bay, salt and pepper. Taste and add more seasoning if necessary. Ladle into bowls, top with the crumbled bacon (if using), and serve immediately.
    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 373Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 97mgSodium: 1379mgCarbohydrates: 32gFiber: 3gSugar: 6gProtein: 32g

    This data was provided and calculated by Nutritionix.

    © Kristy Bernardo
    Cuisine: American / Category: Soups and Stews
    Seafood Chowder Recipe – Ready in 30 Minutes