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Quick Summary

This Easy Skillet Chicken Thigh recipe with a simple garlic cream sauce is the perfect chicken dinner for easy weeknights or entertaining. Everyone loves this juicy chicken dish and it takes less than 30 minutes to make!

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I have a winner, winner chicken dinner for you! This Easy Skillet Chicken Thigh recipe is a family favorite and takes less than 30 minutes to make!

We make this chicken recipe all of the time because it is so simple and the chicken is SO juicy. It turns out perfect every single time.

If you don't cook with chicken thighs very often, you have to give them a try. Thighs are versatile, full of flavor, and absolutely delicious. They stay super juicy, no matter how you cook them. Plus, they are usually less expensive than chicken breasts.

For this recipe, we season the chicken thighs with a simple spice rub and cook them in a hot cast iron skillet. We also whisk together a simple garlic cream sauce to serve with the chicken. The sauce is INCREDIBLE, don't be embarrassed if you lick every last drop off of your plate. It happens all of the time:)

This one-skillet chicken meal is the BEST! Make it for dinner tonight. I guarantee it will be a regular meal at your house.

Key Ingredients

The ingredients are simple, but put them all together and you will end up with the most amazing chicken dinner!

Chicken thighs- you will need about 1 ½ pounds of chicken. You can use skin-on or skinless chicken thighs, whatever you prefer. Chicken thighs with the skin will have more flavor and the skin will get nice and crispy. Technically, you can use chicken breasts, but we recommend thighs because they are juicier.

Spices- onion powder, garlic powder, and paprika create a great rub for the chicken.

Olive oil- for cooking the chicken.

Butter- to create a rich and delicious sauce.

Shallot- look for shallot by the garlic at the grocery store.

Garlic- for flavor!

Chicken broth- for the sauce. You can also use white wine.

Lemon juice- to brighten up the sauce.

Thyme- fresh thyme goes so well with the chicken.

Crushed red pepper flakes- for a little heat.

Heavy cream- to finish the sauce, don't skip it! It takes the sauce to the next level.

Parsley- for garnish!

How to Make Skillet Chicken Thighs

Use a paper towel to pat the chicken thighs dry. Don't skip this step! You want to remove excess moisture so the chicken will brown and crisp up nicely.

In a small bowl, combine the spices, salt, and black pepper. Rub the seasoning mixture all over the chicken thighs, on both sides.

Heat a large cast iron skillet to medium heat and add the olive oil.

Place chicken thighs skin side down in the hot skillet and cook, until skin is crispy about 5 minutes, flip chicken thighs and cook for another 8 to 10 minutes or until internal temp is 165 degrees. Transfer chicken to a plate.

Add the butter, shallot, and garlic to the skillet. Cook for 1 minute. Stir in the chicken broth, lemon juice, thyme, and red pepper flakes. Reduce heat to low and stir in the heavy cream. Simmer for about 5 minutes, stirring occasionally, or until sauce thickens up a bit.

Place the chicken back in the pan with the sauce. Garnish with fresh parsley.

Serve the chicken warm with the sauce.

Side Dish Suggestions

We highly recommend serving the skillet chicken thighs with crusty bread or garlic bread to soak up all of that delicious sauce. If you want a few other side dish ideas, here are a few of our favorites.

How to Store & Reheat

Leftover chicken thighs will keep in an airtight container in the refrigerator for up to 3 days.

To reheat, preheat the oven to 325°F and place the chicken in an oven safe dish. Cover with foil and bake until warmed through. You can reheat in the microwave for 1 minute or until hot, but we prefer using the oven.

More Easy Chicken Recipes

Easy Skillet Chicken Thighs

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Easy Skillet Chicken Thighs {Juicy!} - Two Peas & Their Pod

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This Easy Skillet Chicken Thigh recipe with a simple garlic cream sauce is the perfect chicken dinner for easy weeknights.

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Cucumber, tomatoes, rice, gb, hummus

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LAST UPDATED: PUBLISHED:
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The BEST Gluten-Free Chocolate Chip Cookies! A few tricks make these gluten-free cookies perfect - soft, chewy, golden and irresistible! Easy-to-make and NOBODY will guess they are gluten-free!
The Best Gluten-Free Chocolate Chip Cookies

If you've been searching for the BEST gluten-free chocolate chip cookie recipe - look no further! I've been eating 100% gluten-free for almost 6 years now and have finally found THE chocolate chip cookie recipe of my dreams.

I've tweaked this recipe and tested it many times over the years and this recipe is the ultimate best. No more tweaking or re-testing needed.

These cookies are soft, chewy and golden like a good chocolate chip cookie should be. If you've tried making gluten-free chocolate chip cookies before you probably know they can turn out dry, grainy and pale.

This recipe has a few tricks so you get golden, non-grainy cookies with a delicious depth of flavor every time.

The first secret ingredient is brown butter. Sometimes gluten-free cookies can lack a depth of flavor. Brown butter gives these cookies a delectable nutty, toasty almost caramelized flavor that you can't get from anything else.

If you've never browned butter before this is a great tutorial. It's easier than it sounds!

The next trick is to add a tablespoon of milk. This helps to compensate for the liquid that evaporates from the butter during the browning process. It also helps the cookies get a golden color and prevents grittiness. Gluten-free flour needs a little extra liquid sometimes so you don't have chalky cookies.

I wanted to keep this recipe simple with easy-to-find ingredients. I use gluten-free all purpose flour (lately I've been using this King Arthur Flour Gluten-Free Measure-For-Measure Flour) and a little bit of almond flour for the dry ingredients in this recipe.

I like using a little almond flour because it is non-gritty and helps the cookies get that golden color and chewy texture. It's my secret ingredient in many baked goods!

If you're allergic to nuts you can leave out the almond flour and substitute more gluten-free all purpose flour.

After you mix the dough altogether it's important to give it a 30-minute rest. This gives the gluten-free flour time to hydrate and really makes a difference. It's key for non-gritty gluten-free cookies!

Luckily just a 30-minute rest will do and no overnight-in-the-fridge chill is needed. So you can still have chocolate chip cookies shortly after a craving strikes!

Sometimes in life you just need a warm chocolate chip cookie. Whether it's for Sunday night cookies or a special after-school snack there's nothing better! I hope you love this recipe as much as my family and I do!

To recap...

How to Make Delicious Gluten-Free Cookies

Brown butter: Gives these cookies a delectable nutty flavor

A tablespoon of milk: Prevents grittiness and helps the cookies get golden

1/4 cup almond flour: For a chewy texture and yummy flavor (can use GF all-purpose flour in place of this if you have a nut allergy)

30 minute rest: Gives the flour time to hydrate and prevents grittiness

A sprinkle of sea salt: Optional, but delicious for gourmet bakery-style cookies!

Hungry for more? Follow me on Facebook, Instagram, Pinterest, and Twitter for all of the latest updates.

In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt until evenly combined. Set aside.

Melt butter in a saucepan over medium heat. Once the butter is melted start to whisk constantly. First the butter will begin to foam, then after a couple of minutes it will begin to brown on the bottom of the saucepan. Turn off the heat as soon as the solids turn brown and the butter gives off a nutty aroma. Pour into a glass mixing bowl to prevent burning.

Add the milk, brown sugar and white sugar. Whisk to combine. Add the egg and vanilla and whisk until smooth and creamy.

Using a rubber spatula, mix in the dry ingredients until well combined. Stir in the chocolate chips.

Cover the bowl and let sit for 30 minutes. Preheat the oven to 350F. Scoop the cookie dough (about 2 Tablespoons of dough per cookie) and place a few inches apart on the baking sheets. Bake for 10-12 minutes, until golden and the center is set.

Let cool 5 minutes then transfer to a wire rack to continue cooling. Enjoy!

A few tricks make these gluten-free cookies perfect - soft, chewy, golden and irresistible! Be sure to use a gluten-free all-purpose flour that contains xanthan gum or these cookies will spread. I use King Arthur Flour Measure-for-Measure Flour that comes in the bag. Other 1:1 gluten-free flours that contain xanthan gum will also work. Note: The King Arthur Flour All-Purpose Flour in the box will not work as it does not contain xanthan gum.

DAIRY-FREE: To make these dairy-free use earth balance buttery sticks and reduce the amount of almond milk to 1 teaspoon.

NUT-FREE: Use 1/4 cup more gluten-free flour in place of the almond flour.

The Best Gluten-Free Chocolate Chip Cookies

* Percent Daily Values are based on a 2000 calorie diet.

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The Best Gluten-Free Chocolate Chip Cookies

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LAST UPDATED: PUBLISHED: This post may contain affiliate links. The BEST Gluten-Free Chocolate Chip Cookies! A few tricks make these gluten-free cookies perfect - soft, chewy, golden and irresistible! Easy-to-make and NOBODY will guess they are gluten-free! If you've been searching for the BEST gluten-free chocolate chip cookie recipe - look no further!

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Ham and Potato Corn Chowder Recipe : A lighter, creamy and tasty ham and potato corn chowder that is pure comfort in a bowl!

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You might as well be on the streets of Thailand with this EASY, fast, and fiery Drunken Noodles recipe that’s ready 30 minutes!

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Easy Gluten-Free Blueberry Scones with a sweet and tangy lemon glaze. Made with only a few simple ingredients. The recipe also has a dairy-free option.
Gluten-Free Scones

I have something to admit to friends. Before working on this recipe, I had never had a scone. I am more of a gluten-free biscuit and muffin girl, so when a reader asked me if I had a gluten-free scone recipe, I was up for the challenge.

It's a good thing my husband has had scones before, and I could ask him about how the taste and texture of scones are supposed to be. He said scones were a little drier than biscuits, but not too dry, and that their texture was less flaky.

So, I went to work modifying my Gluten-Free Buttermilk Biscuits recipe into a gluten-free scone recipe. With just a few adjustments, these scones came out perfectly! These scones are firmer than biscuits but not hard or dry, just the way a traditional scone is supposed to be.

How To Make Gluten-Free Scones

Pre-heat oven to 425°F and line a baking sheet with parchment paper.

Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk, make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.

In a large bowl add flour, xanthan gum (leave out if your flour already has it), sugar, baking powder, salt, and lemon peel, stir to combine the ingredients.

Cut in the really cold butter into the flour with a pastry cutter or fork until it looks like the size of small peas. (photo 1)

Add in the buttermilk and the whisked eggs and stir until a soft dough forms. (I whisk the eggs right in the buttermilk). The key is to not over mix the dough because over-mixing will cause the dough to yield hard scones. The dough will be sticky. Carefully stir in the blueberries. (photo 2)

Add one tablespoon of flour to a large piece of parchment paper. Place the dough on top of the floured parchment paper. Dust the top of the dough with 1 tablespoon of flour and gently fold dough over on itself 2 times. You do this by folding the dough in half on top of itself and then doing it a second time.

With your hands, form a dough round that is about 7″ in diameter and 2″ thick. If you make it any larger or flatter you will end up with flat scones. (photo 3)

Run a sharp knife under warm water and then cut the dough round in half. Then cut each half into 4 slices. Repeat on the second half. You will now have 8 dough triangles. Carefully place the dough on the parchment lined baking sheet. Brush the tops of the dough with the 2 tablespoons of milk. Bake for 15-20 minutes, until the tops are golden brown. Please watch your oven because all ovens are different. (photo 4 & 5)

Add the glaze ingredients to a small bowl and stir together until smooth. Drizzle over warm scones. Enjoy! (photo 6)

Store leftover scones in an air-tight container. Scones are best served warm.

Gluten-Free All-Purpose Flour

I used Pillsbury gluten-free flour for this scone recipe. It's my favorite cup for cup gluten-free flour blend. A cup for cup flour blend is one that already has xanthan gum it.

It makes gluten-free baking so much easier! Make sure you don't add any extra xanthan gum to your flour if it already has it in it. If you do you will get super gummy scones!

Pro Tip For Measuring Gluten-Free Flour
Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

The best way to measure gluten-free flour is the "spoon & level" method. Use a spoon to scoop the flour into a measuring cup. Then use the back of a knife to level off the top of the measuring cup. Please do not scoop the flour directly out of the bag with a measuring cup.

Dairy-Free Baking Tips

I have also included a dairy-free option to the scone recipe. Myself, my husband and youngest son are all dairy-free as well. So you can also enjoy a gluten-free and a dairy-free scone.

I used Smart Balance buttery spread and almond milk for the dairy-free scones.

Can I Freeze The Scones?
Some of my favorite dairy-free alternatives that I like to bake with are almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.
Yes! The scones can be frozen before you bake them. Flash freeze the cut scone dough for 30 minutes on a parchment lined baking sheet before placing them in a freezer bag and putting them back into the freezer. Bake the frozen scones for 15-20 minutes at 425° F. Please watch your oven because all ovens are different.

These gluten-free blueberry scones are perfect with your morning coffee or tea. They are super easy to make and only take a few simple ingredients.

The lemon glaze takes these scones to the next level! I just love the flavor of blueberries and lemon together.

More Gluten-Free Breakfast Recipe s To Try!

★Did you make this recipe? Please give it a star rating below in the comments!★

Nutrition information is automatically calculated, so should only be used as an approximation.

Pre-heat oven to 425°F and line a baking sheet with parchment paper.

Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.

In a large bowl add flour, xanthan gum (leave out if your flour blend already has it), sugar, baking powder, salt, and lemon peel, stir to combine the ingredients.

Cut in the butter into the flour with a pastry cutter or fork until it looks like the size of small peas.

Add in the buttermilk and the whisked eggs and stir until a soft dough forms. (I whisk the egg right in the buttermilk) The key is to not over mix the dough because over-mixing will cause the dough to yield hard scones. The dough will be sticky. Carefully stir in the blueberries.

Add one tablespoon of flour to a large piece of parchment paper. Place the dough on top of the floured parchment paper. Dust the top of the dough with 1 tablespoon of flour and gently fold dough over on itself 2 times. You do this by folding the dough in half on top of itself and then doing it a second time.

With your hands form a dough round that is about 7" in diameter and 2" thick. If you make it any larger or flatter you will end up with flat scones.

Run a sharp knife under warm water and then cut the dough round in half. Then cut each half into 4 slices. Repeat on the second half. You will now have 8 dough triangles. Carefully place the dough on the parchment lined baking sheet. Brush the tops of the dough with the 2 tablespoons of milk. Bake for 15-20 minutes, until the tops are golden brown.

Add the glaze ingredients to a small bowl and stir together until smooth. Drizzle over warm scones. Enjoy!

Store leftover scones in an air-tight container. Scones are best served warm.

I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

The best way to measure gluten-free flour is the "spoon & level" method. Please do not scoop the flour directly out of the bag with a measuring cup.

Make your own buttermilk by adding 3/4 teaspoon of white vinegar to the milk and let sit for 2 minutes.

For the dairy-free option, I used almond milk and Smart Balance butter.

Store-in an air-tight container. Reheat in the microwave or oven before serving again.

The scones can be frozen before you bake them. Flash freeze the cut scone dough for 30 minutes on a parchment-lined baking sheet before placing them in a freezer bag and putting them back into the freezer. Bake the frozen scones for 15-20 minutes at 425° F. Please watch your oven because all ovens are different.

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Gluten-Free Blueberry Scones {Dairy-Free Option}

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Easy Gluten-Free Blueberry Scones with a sweet and tangy lemon glaze. Made with only a few simple ingredients. The recipe also has a dairy-free option.

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3 Ingredient Homemade Almond Crackers | Eating Bird Food

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Homemade almond crackers with 3 simple ingredients -- almond flour, ground flaxseed and sea salt. Rich, buttery, crunchy, gluten-free, vegan!

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If you're in the mood for a quick and flavorful meal that's sure to satisfy your cravings, look no further than our Mongolian Ground Beef Noodles recipe! Bursting with savory and aromatic flavors, this dish combines tender ground beef, garlic, and a delectable blend of sauces to create a mouthwatering sauce that coats every strand of linguine. Ready in just 30 minutes, it's the perfect solution for busy weeknights when you want something delicious and comforting on the table in no time. Let's dive into the easy steps to whip up this delightful dish!

Ingredients:

1 lb ground beef

5 cloves garlic, minced

1/3 cup brown sugar

1/4 cup beef broth

1/3 cup soy sauce

3 tablespoons hoisin sauce

1/2 teaspoon ground ginger

1/2 teaspoon ground black pepper

Pinch of red pepper flakes (optional for a spicy kick)

10 oz linguine

1 tablespoon cornstarch

2 tablespoons water

4 green onions, sliced for garnish

Directions:
Nutrition Information and Serving Size:
Serving and Storage Tips :

With these serving and storage tips, you can enjoy the delicious flavors of Mongolian Ground Beef Noodles anytime, whether you're serving up a quick weeknight dinner or meal prepping for the week ahead.

Variations :

FAQs:

Our Mongolian Ground Beef Noodles recipe is not only easy to make but also packed with irresistible flavors that will have your taste buds dancing with delight. Whether you're cooking for a family dinner or a cozy night in, this dish is sure to become a favorite go-to recipe in your culinary repertoire. So why wait? Gather your ingredients and treat yourself to a delicious and satisfying meal tonight!

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If you're in the mood for a quick and flavorful meal that's sure to satisfy your cravings, look no further than our Mongolian Ground Beef Noodles recipe! Bursting with savory and aromatic flavors, this dish ... READ MORE

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Egg Roll in a Bowl (Keto) - Evolving Table

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Egg Roll in a Bowl is one of the best and most popular one-pot ground turkey recipes that also happens to be Paleo, Whole30, and low-carb. This deconstructed egg roll is full of shredded cabbage, loaded with carrots, and is bursting with Asian flavors from soy sauce and rice vinegar. Easily meal prep this healthy dinner dish ahead of time for busy weeknights or have it ready to enjoy in under 30 minutes!
Egg Roll in a Bowl Recipe

Every now and then I will make a recipe and I know it is a success within the first 24 hours.

I promise I'm not being cocky. There is a method to my madness to prove this theory.

How exactly do I know?

The hubby and I wage leftover war against each other and fight to the egg roll in a bowl finish.

Cabbage is flying around as we elbow our way to the refrigerator for one last bite.

Ok, I'm getting a little dramatic here, but for realz.

These keto egg roll in a bowl leftovers can cause quite the stir.

You get all of the flavors of a traditional egg roll but in an easier, deconstructed, inside-out fashion.

Not to mention this simple recipe actually gets BETTER with time!

All of the delightful Asian flavors meld together in a harmonious medley of low-carb cabbage and ground turkey bliss.

So what is the solution to this leftover war?

Make another batch of this easy one-pot dinner recipe... because it takes less than 30 minutes!!
(Or double the batch and meal prep it for the week!)
Deconstructed Egg Roll

Who needs the wrapper when you have all of the inside goodness in one enormous bowl?

I don't know about you, but I sure do feel crummy after eating a traditional egg roll.

Maybe it's the grease it's fried in or the gluten-filled wrapper.

But did you know all of the ingredients INSIDE of the egg roll are actually pretty good for you?

So let's take all of those nutritious ingredients out, toss 'em around in a skillet, and make a healthier, keto and Paleo friendly dinner recipe!

Ingredients

So here are the ingredients inside of an egg roll that we'll need for this deconstructed version:

Ground Turkey: Traditionally ground pork is used. To make this recipe healthier you can either use ground turkey, ground chicken, or ground beef, instead.

Cabbage: Green cabbage was used in this recipe. You can also do a mixture of purple and green cabbage to give it an extra pop of color.

Carrots: This one-pot dish would not be complete without this colorful vegetable. Make sure to read below about the best way to shred carrots for this recipe.

Onion: A sweet onion is used but red or yellow may be substituted. Green onions also make a wonderful addition when serving.

Ginger & garlic: Fresh ginger and garlic are both used to add a zippy punch of flavor. To make things easier you can buy the pre-peeled garlic and use ginger paste instead.

Soy sauce: Read below about a few alternatives you can use if you are gluten-free or on a Whole30 diet.

Vinegar: There are a few different types of vinegar that work great in this Asian bowl.

Sesame Oil: Do not leave this very important ingredient out! It gives this dish a unique flavor.

Shredding Carrots and Cabbage

How thinly you shred the carrots and cabbage make a big difference on the finished recipe.

If you cut vegetables too thin you will end up with a SOGGY egg roll in a bowl.

Slice them too thick and they will be undercooked and hard.

The best way to shred the carrots for this recipe is to use a large food processor.

Yes, you can buy the matchstick carrots that are in a bag. However, they will need to be cooked longer to make sure they are cooked through.

For the cabbage, it is best to slice it with a very sharp knife and cut the it no thicker than ¼-½ inch thick.

Soy Sauce & Vinegar Substitutions

There are also some simple substitutions you can make depending on what you have in your pantry and your dietary preferences:

Traditional Soy Sauce: This works great if you are not avoiding soy or gluten.
There are some gluten-free soy sauce brands available.

Tamari Sauce: My favorite soy sauce substitution if you are gluten-free.

Liquid Coconut Aminos: This is free from gluten and soy. It makes a great Whole30 and Paleo substitute for soy sauce.

Cook's Tip: All of these soy sauce variations can be located in the Asian food aisle at your local grocery store.

Rice Wine Vinegar: This is the most traditional vinegar used and delivers the most authentic flavor.

Apple Cider Vinegar: The second best vinegar to use and is a great Whole30 and Paleo substitute for rice vinegar.

White Wine Vinegar: While this vinegar is not the best substitute, it will work if that is all you have.

Types of Soy Sauce:
Cook's Tip: The apple cider and white wine vinegars will be located on the vinegar/oil aisle at your grocery store. The rice wine vinegar will either be on the vinegar aisle or in the Asian or Ethnic food ingredient aisle.

How to Make Egg Roll in a Bowl

Below you will find the step-by-step instructions that will show you how to make this easy dinner recipe.
Types of Vinegar:

1. Saute olive oil and ground turkey in a large saute pan over medium heat. (step 1 above)

2. Cook for 5-6 minutes, or until turkey is almost cooked through. (step 1 above)

3. Push turkey to the side of the pan and add onion and the other tablespoon of oil. Saute for 3-4 minutes. (step 2 above)

4. Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and turkey together. (step 3 above)

5. Pour chicken broth in the pan and scrape the bottom of it to deglaze it.

6. Add cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. (step 4 above)

7. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.

8. Just before serving add toasted sesame oil and stir to combine.

Serving
(See the recipe card for further details and ingredient amounts.)
There are a few ways you can serve this ground turkey and cabbage recipe for lunch or dinner:

Over a bed of regular white rice, brown, or basmati rice.

Make it low-carb friendly and serve it with cauliflower rice.

With some protein-packed quinoa.

Eat it in a bowl by itself - you don't really need the rice or quinoa!

Top it with green onions and toasted sesame seeds.

Storage

This meal can be refrigerated for up to 3-5 days. The flavors actually get better with time!

Reheat leftovers in a bowl in a skillet over medium-low heat for the best taste and texture.

You can also warm it up in the microwave, but the texture will be soggier.
How long will this recipe last?
I would not recommend freezing this recipe. Excess water will accumulate after thawing and make the cabbage mushy.

What is the best way to reheat this recipe?
Variations

Want to change this recipe up a bit? A few variations you can try include:

Use different varieties of cabbage - green or purple cabbage both taste great!

Ground beef, turkey, or pork all work great in the recipe.

If you're not on a Paleo, keto, or Whole30 diet you can use regular gluten-free soy sauce or Tamari instead.

Load it up with even MORE vegetables. Chinese broccoli, zucchini, and squash would taste great in here, too.

Can I freeze leftovers?
Other Low-Carb and Keto Recipes:

Other healthy dinner recipes.
Filet Mignon Recipe
Egg Roll in a Bowl (Keto)
Zucchini Lasagna Roll-Ups Thai Zucchini Noodle Salad Thai-Style Shredded Brussels Sprouts

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Egg Roll in a Bowl (Keto) - Evolving Table

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Egg Roll in a Bowl is one of the best and most popular one-pot ground turkey recipes that also happens to be Paleo, Whole30, and low-carb. This deconstructed egg roll is full of shredded cabbage, loaded with carrots, and is bursting with Asian flavors from soy sauce and rice vinegar.

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Deliciously creamy Ham and Potato Soup is so EASY to make! The perfect way to use up your ham leftovers. NO HEAVY CREAM!

Ham soup filled to the brim with soft, tender potatoes, carrots, celery, onion, garlic and the option of making your own ham broth from a leftover ham bone! Even picky eaters fall in love with this ham and potato soup recipe!

CREAMY POTATO SOUP WITH HAM

There's nothing more comforting than a bowl of hearty, creamy ham and potato soup. All up it takes under 45 minutes (including prep time) to have a pot of full flavoured soup ready and on the table. Perfect for busy weeknights or for when you're craving a hearty meal!

We use leftover glazed ham for our ham soup recipe with a chicken stock base. Flour and milk give us that mouth watering roux and deliciously thick and creamy consistency.

HOW DO YOU MAKE HAM AND POTATO SOUP?

Ham and Potato Soup simmers away on the stove, pretty much taking care of itself, thickening into a delicious creamy base. There's no stress involved - just have all of your veggies cut up before you start, a small glass of wine on your kitchen countertop, and get started!

Sauté onion, carrots and celery in butter. Also referred to assoffritto or mirepoix - the holy trinity of cooking. We start off with these three aromatics to build a wonderful flavour and depth to your soup.
Cook leftover ham along with potatoes in the soffritto to start drawing out the flavours in the ham.
Sauté the garlic for 30 seconds - 1 minute, which is enough time to release its flavour into the base of your soup.

EASY ROUX

Instead of making a roux (or white sauce) separately, we are going to do it all in the same pot. It's much easier to do it this way in soups with no chance of messing up, and tastes better than using heavy cream in this ham and potato soup.

All you need to do is:

Mix flour through the veggies and ham in the pot and let it cook for 2 minutes to get rid of the 'flour' taste and brown it ever so slightly.
Stir in a low sodium chicken stock (you could also use beef) and bouillon powder.

Let the ham and potato soup thicken, then reduce the heat to medium-low before adding in your milk. Once your milk goes in, let it cook gently while stirring until it thickens.

Easier than a traditional roux.

SEASONINGS

Taste test your ham and potato soup first before seasoning with salt as ham has plenty of sodium.

HAM BROTH

You can make your own ham broth for ham soup using leftover ham bone:

Simmer the ham bone in a stock pot filled with enough water to cover the bone halfway (about 2 quarts/litres, depending on size of bone).

Bring to a boil, reduce heat, cover with a lid and let simmer until very fragrant (about 1 hour).

Discard hambone

Replace the chicken stock with your ham broth.

Either way, you're in for a delicious treat with this ham and potato soup!

LOOKING FOR MORE HAM RECIPES? TRY THESE!

Honey Baked Ham
Brown Sugar Mustard Glazed Ham
Breakfast Casserole with Bacon, Sausage OR Ham

HAM BROTH

You can make your own ham broth for ham soup using leftover ham bone:

Simmer the ham bone in a stock pot filled with enough water to cover the bone halfway (about 2 quarts/litres, depending on size of bone).

Bring to a boil, reduce heat, cover with a lid and let simmer until very fragrant (about 1 hour).

Discard hambone

Replace the chicken stock with your ham broth.

TIPS

Heat the butter in a pot over medium heat. Sauté the onion, carrots, celery until beginning to soften (about 4 minutes).

Add the ham and potatoes, cook for 2 minutes, then add the garlic and sauté until fragrant (about 30 seconds).

Mix the flour through and cook for 2 minutes.

Stir in stock and bouillon, mixing all ingredients together. Increase heat and bring to a boil until potatoes are 'just' fork tender, about 10-12 minutes.

Reduce heat to medium-low, add the milk and stir over the heat until thickened (about 5 minutes).

Taste test and season with salt and pepper, if desired.

If your soup is too thick once it's finished, simply add more milk in 1/4 cup increments until reaching your desired consistency.

Alternatively, if your soup is not thick enough to your liking, mix 1 tablespoon of cornstarch together with 2 tablespoons of extra milk.

Pour the mixture into the soup and allow to boil for a few minutes to thicken, while stirring. Repeat for an even thicker soup!

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Ham soup filled to the brim with soft, tender potatoes, carrots, celery, onion, garlic and the option of making your own ham broth from a leftover ham bone! Even picky eaters fall in love with this ham and potato soup recipe! There's nothing more comforting than a bowl of hearty, creamy ham and potato soup.

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One of my go-to dinners when I need something QUICK and easy is homemade Tostadas made with ground beef (or shredded chicken or pork), refried beans, and cheese. They're so fresh and tasty and a meal that everyone gets excited for.
Is it just me, or does anyone else get major cravings for Mexican food? Mexican restaurants can be hit or miss, which is why I tend to make my own favorite Mexican recipes at home. When it comes to Mexican rice, Chile Verde, and Tres Leches Cake, there isn't a restaurant around that's better than my homemade version :).

Whether you need a new dinner idea, a fun appetizer for a crowd, or a simple side dish at a Mexican feast, this tostada recipe is so versatile and delicious! It's a fun recipe to customize and let everyone layer theirs with their favorite toppings.

The word "Tostada" is Spanish for "toasted" and is the name of a Mexican dish that is served on a toasted or deep fried corn tortilla. The actual tostada (the toasted corn tortilla) is the base of the recipe and is topped with refried beans, cheese, meat, lettuce, and other toppings. They are a popular menu item at any Mexican restaurant and they are SO easy to make!

Ingredients for this recipe:

Tostada shells: make your own (see directions below), or grab store-bought tostadas.

Refried Beans: pinto or black refried beans, or make my semi-homemade refried beans using canned whole beans.

Meat: any type of meat you like, or leftover meat you have on hand, including ground beef taco meat, cooked shredded chicken (rotisserie chicken works great!), shredded beef, pork carnitas.

Lettuce: shredded very thinly.

Avocado: ripe, thinly sliced or chopped, or substitute guacamole.

Cheese: cotija Mexican cheese is traditionally used, but any type of finely shredded cheese is fine.

Sour cream or Mexican crema.

Pico de gallo, salsa or salsa verde.

Hot sauce: valentina or cholula, if desired.

How to Bake or Fry your own tostada shells:
Baked Tostada Shells:

1. Spray corn tortillas on both sides with oil based cooking spray.

2. Lay the tortillas in a single layer on top of a greased sheet pan. Lightly sprinkle salt on the tortillas.

3. Bake them at 400°F for 5 minutes. Then flip them over and bake them for an additional 5-10 minutes, or until the tortillas are crispy.

Fried Tostada Shells:

1. Heat about 1/4 inch of vegetable oil in a medium, deep skillet.

2. Once the oil is hot, place one corn tortilla at a time in the oil and cook, flipping half way once it's lightly golden brown.

3. Place the fried tostada on a paper towels to soak up the extra oil.

4. Lightly sprinkle with salt and allow to cool before serving.

Store-bought Tostada Shells:
How to Make a Tostada:

You can find pre-made tostada shells (usually fried) at most any grocery store near where you might buy hard taco shells.

1. Bake or Fry the corn tortillas, if not using store bought tostada shells.

2. Cook ground beef and onion. Add ground beef to a skillet over medium heat. Cook, breaking into small pieces with a wooden spoon, until browned. Remove grease. Add onion and seasonings and cook an additional few minutes.

3. Warm refried beans. Add the refried beans to a microwave safe bowl, or a small skillet over medium heat. Stir in a small scoop of sour cream. Cook until warmed through.

4. Assemble the tostadas. Spread a thin layer of refried beans over the tostada shell. Top with a small spoonful of ground beef, then lettuce, cheese, avocado, salsa, sour cream and hot sauce.
5. Serve immediately.
To make ahead: Have everything prepped and stored separately in the fridge. When ready to eat, re-warm the meat and beans and assemble the tostadas.

For a real Mexican Feast consider making:

This post may contain affiliate links!

RATE and COMMENT below! I would love to hear your experience.

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Easy Homemade Tostadas - Tastes Better from Scratch

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One of my go-to dinners when I need something QUICK and easy is homemade Tostadas made with ground beef (or shredded chicken or pork), refried beans, and cheese. They're so fresh and tasty and a meal that everyone gets excited for. Is it just me, or does anyone else get major cravings for Mexican food?

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No need to shape into meatballs.  Serve over quinoa.

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WHAT IS A GYRO SANDWICH

A gyro sandwich, or gyros, is a Greek sandwich traditionally with meat, onion, tomato and tzatziki sauce served wrapped in soft pita bread.

This is one of my family's favorite recipes. It has also become a reader favorite over the years. Read what others are saying about this recipe...

READER REVIEWS
"As a college student studying nutrition, I LOVE this recipe. Easy to make ahead, healthy, and most importantly delicious! My parents also loved it, when I made it for them recently. Perfect recipe for a hot summer day; thanks for sharing it!

I made these tonight for friends who were over for supper. I won't lie - I expected to like them but not love them as I'm not a big eater of Greek food. Oh how wrong I was. These were fantastic! Everyone, including a 1 yr old and a 2.5 yr old, LOVED them. Rave reviews and a request for the recipe. Thank you so much for sharing :)

I made this for dinner tonight and it was SO GOOD! Tasted just like a gyro I would get in a restaurant. It's definitely going on the regular rotation at my house.

BEEF GYRO RECIPE

There are a few different components to this recipe,
Tzatziki sauce, Mediterranean meatballs, and cucumber and tomato salad so it sounds like a lot to make, but honestly, it's super easy and ready in just 30 minutes!

I walk you through each step and show you how to make it, as well as when to make each component, to help make it as easy and efficient as possible.

If you aren't a fan of wraps, get the recipe for my Greek Bowl with Meatballs over Couscous. It's just as delicious and a great way to enjoy all of these delicious Mediterranean flavors.

HOW TO MAKE MEDITERRANEAN MEATBALLS GYRO SANDWICH

Prepare the Tzatziki Sauce

I try to make the Tzatziki sauce early in the day or the day before for best results.

1. To make the Tzatziki, combine 1 cup Greek yogurt with 1/4 cup grated cucumber, 1 teaspoon freshly minced garlic, 1 teaspoon olive oil, 1 tablespoon fresh dill, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Give it a taste and adjust the seasoning to your liking.

2. Mix in 1 tablespoon fresh lemon juice and stir to combine. Give it a taste and adjust the flavors to your liking. Cover and refrigerate until ready to serve.

Prepare the Mediterranean Meatballs

1. To prepare the meatballs, preheat the oven to 425°F.

2. In a large mixing bowl, combine 1/4 cup crushed pork rinds with 1 egg and mix well. Add 2 tablespoons chopped fresh flat-leaf Italian parsley, 1 tablespoon freshly minced garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly cracked black pepper and mix to combine.

3. Add 1 pound ground chuck and stir with a wooden spoon (or use your hands) to distribute the seasoned pork rind mixture throughout the beef

4. Form into meatballs using a medium sized cookie scoop or rolling in your hands.

5. Place seasoned meatballs on a lightly greased rack set inside a baking tray. Bake in the pre-heated oven for about 10 minutes or until cooked through and no longer pink inside. Cooking time will vary depending on the size of your meatballs. Rest meatballs 5-10 minutes before serving.

Prepare the Tomato Cucumber Salad

1. While the meatballs are cooking, dice 1 cup cucumbers, 1 cup tomatoes, 1/2 cup red onions, and a tablespoon of flat leaf parsley and combine in a serving dish

2. Salt & pepper the cucumber salad to taste and set aside until ready to assemble the meatball gyro sandwiches.

Assemble the Gyro Sandwiches

1. When the meatballs are cooked through, remove from the oven to rest

2. Turn the oven up to broil and place the flatbread on a baking sheet

3. Broil until lightly toasted on both sides. Remember to keep the oven door ajar when broiling and watch the flatbread closely so they don't burn!

4. To assemble, place about 4 meatballs down the center of each flatbread. Spoon a generous amount of Tzatziki sauce down the center next to the meatballs and top with a heaping spoonful of the tomato and cucumber salad

5. Garnish with freshly chopped parsley and feta cheese if you like. Enjoy!

Mediterranean meatballs, gyros sandwich

These Mediterranean Meatball Gyros Sandwiches are full of flavor and very satisfying! Using simple flavors often found in Greek cuisine, this unique recipe puts a twist on a traditional gyros (Yee-ros) recipe. It is so flavorful you'll feel the urge to smash plates and shout out OPA!

prep time: 15 M cook time: 15 M total time: 30 M

ingredients:

1 cup Greek yogurt

1/4 cup English cucumber, grated

1 teaspoon garlic, finely minced

1 teaspoon extra virgin olive oil

1 tablespoon fresh dill

1/4 teaspoon sea salt or to taste

1/4 teaspoon freshly cracked black pepper

1 tablespoon fresh lemon juice

1/4 cup pork rinds, crushed (see note #2)

1 large egg

2 tablespoons fresh flat-leaf Italian parsley, chopped

1 tablespoon garlic, finely minced

1/2 teaspoon ground cumin

1/2 teaspoon sea salt

1/4 teaspoon freshly cracked black pepper

1 pound ground chuck

1 cup English cucumber, finely diced

1 cup tomatoes, finely diced

1/2 cup red onion, finely diced

1 tablespoon flat leaf Italian parsley, chopped

salt & pepper to taste

4 Flatbreads

Feta Cheese (optional)

Parsley for garnish (optional)

instructions:

How to cook Mediterranean Meatballs Gyro Sandwich

Combine 1 cup Greek yogurt with 1/4 cup grated cucumber, 1 teaspoon freshly minced garlic, 1 teaspoon olive oil, 1 tablespoon fresh dill, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Mix in 1 tablespoon fresh lemon juice and stir to combine. Give it a taste and adjust the flavors to your liking. Cover and refrigerate until ready to serve.

1. Preheat oven to 425°F

2. Combine 1/4 cup crushed pork rinds with 1 egg and mix well

3. To the egg mixture, add 2 tablespoons chopped fresh flat-leaf Italian parsley, 1 tablespoon freshly minced garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly cracked black pepper and mix to combine.

4. Add 1 pound ground chuck and stir with a wooden spoon (or use your hands) to distribute the seasoned pork rind mixture throughout the beef

5. Form into meatballs (see note #3). Place seasoned meatballs on a lightly greased rack set inside a baking tray (see note #4). Bake in the pre-heated oven for about 10 minutes or until cooked through and no longer pink inside. Cooking time will vary depending on the size of your meatballs. Rest meatballs 5-10 minutes before serving.

While the meatballs are cooking, dice 1 cup cucumbers, 1 cup tomatoes, 1/2 cup red onions, and a tablespoon of flat leaf parsley and combine in a serving dish. Salt & pepper to your liking. Give it a taste and add more salt and pepper to taste.

1. When the meatballs are cooked through, remove them from the oven to rest. Turn the oven up to broil and place the flatbread on a baking sheet. Broil until lightly toasted on both sides. Remember to keep the oven door ajar when broiling and watch them closely so they don't burn!

2. To assemble gyro sandwiches, place about 4 meatballs down the center of each flatbread. Spoon a generous amount of Tzatziki sauce down the center next to the meatballs and top with a heaping spoonful of the tomato and cucumber salad. Garnish with feta cheese and chopped parsley if you like. Wrap up and enjoy!

NOTES:

Recipe originally published on Life Tastes Good on 3/27/2016. Information updated on 10/04/2019

1. For best results, I recommend preparing Tzatziki sauce early in the day or the day before.
2. Crushed pork rinds add flavor and help to keep the meatballs tender and juicy, so I highly recommend giving them a try, however, if you prefer you may substitute 1/4 cup fresh bread torn into very small pieces. It's a great way to use up leftover garlic bread if you have any!
3. To form meatballs I use a medium size scoop for uniform size and then roll into a ball.
4. I recommend using a baking rack set inside a baking tray to keep the meatballs up out of the pan juices. You can, however, cook the meatballs right on a lightly greased baking tray. The outside won't crisp up as nicely, but they will still have amazing flavor. TIP: Line the baking tray with foil for easier cleanup.

Sodium (milligrams)
1275.57

Cholesterol (grams)
86.04

Nutrition label disclaimer: Nutrient values are estimates only. Variations may occur due to product availability and food preparation. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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A gyro sandwich, or gyros, is a Greek sandwich traditionally with meat, onion, tomato and tzatziki sauce served wrapped in soft pita bread. This is one of my family's favorite recipes. It has also become a reader favorite over the years. Read what others are saying about this recipe...

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These Korean Ground Beef bowls are an easy and quick ground beef recipe, perfect for weeknight dinners! The flavors of beef bulgogi made easy using ground beef!

I'm back again with an easy weeknight dinner! This time I wanted to make an easy ground beef recipe, since almost everyone has a package of ground beef in their freezer and thinks: "What can I make for dinner with ground beef?"

Well, I have a quick and easy ground beef recipe that you will love: Korean Ground Beef Bowls. Your family will love these rice bowls and you will love how easy they are to make.

What is a Korean Ground Beef Bowl?

The idea around these Korean beef bowls is that you take the flavors of Korean beef bulgogi but take a shortcut and use ground beef. It ends up being a delicious dinner that takes about 20 minutes to make.

To make this Korean Beef Bowl, I started with an easy ground beef stir fry - just brown the beef and add the sauce. I served the Korean beef over white rice and topped it with a sunny side up egg. A garnish of sesame seeds and sliced green onions is optional, but makes it pretty.

Other than being fast, easy and delicious, another thing I love about this recipe is that it has ingredients you probably already have on hand, and are actually pretty inexpensive. Ground beef and rice recipes are classic for a reason! Would you like to see more ground beef recipes on the blog? Leave me a comment and let me know!

More Ground Beef Recipes to try:
Make Ahead Meatballs Tex-Mex Stuffed Bell Peppers
More Asian style recipes to try
Ginger Chicken and Asparagus Stir Fry Salmon Sushi Bowls Easy Chicken Ramen
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.

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These Korean Ground Beef bowls are an easy and quick ground beef recipe, perfect for weeknight dinners! The flavors of beef bulgogi made easy using ground beef! I'm back again with an easy weeknight dinner!

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These Salmon Sushi Bowls have all the delicious flavors of your favorite salmon roll in a delicious bowl! Topped with a spicy sriracha mayo and ginger soy dressing, it is flavor explosion! @foxandbriar #ad

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French macarons, no fail! A small batch of French macarons made with a secret ingredient from a pastry chef for perfect results, every time!
There is a little-known secret in the macaron world about how to achieve perfect macarons, every single time. This one little trick takes them from finicky to perfect results on the first try. I learned it from one of my baking idols, Anne Thornton. She used to have her own Food Network show, and I'm still sad about it being cancelled. She shared this trick for perfect macarons, and I've been a devotee ever since.

The secret to perfect French macarons, every time:

Anne's trick is to add 1 tablespoon of meringue powder for each egg white. The stabilizes the egg whites, and helps them thicken properly so that you get perfect macarons, even on your first try. I'm serious! Go check out the comments on all of my macaron recipes-they're full of people in shock that the recipe worked.

Last week, I decided that this trick meant I was 'cheating' at macarons, so I tried another well-known recipe on the internet. It failed so miserably. Twice. And I used the f-word on instagram because of it. It was a dark, dark week.

However, I'm back to only using this recipe for macarons, and now I don't need soap for my mouth.

I actually doubled the recipe the other day, just to see if it holds true. It does. Even though meringue powder requires a special trip to the store, it's a lot closer than my local patisserie. Meringue powder is essentially just dried egg whites. It's easy to find at a hobby or craft store because cake decorators make fondant and royal icing with it.

You can scale this recipe up or down, just make sure to add 1 tablespoon of meringue powder for each egg white.

Speaking of egg whites, they should be old. Separate your egg(s), cover the whites, and age them in the fridge for at least a week. When you're ready to bake, let them come to room temperature on the counter for a few hours.

How do you pronounce macaron?

Do you know how to pronounce 'macaron'? I saw mack-a-ron, like my friend 'Ron.' But I hear 'macaroon' all the time, even in French bakeries.

For Christmas, I bought myself a macaron kit. (Yes, I always buy myself gifts, and I see nothing wrong with it). The kit had a rubber mat to help you pipe out perfect macs and this little brown squeezy thing (photo below) to help you pipe. The rubber mat let me down-it actually curled with the heat of the oven and made macarons slide everywhere (another reason I used the f-word last week), but this little brown squeezy thing, I love. I love that you can load the batter into a large area (just unscrew the clear part), and the tips are so easy to attach and clean. It actually came with a lot of tips, and I want to try it out for cake and cookie decorating. If you don't have a speciality piping bag, just use a ziplock bag (try to use a sturdy freezer-safe one), and snip the tip off to make a homemade pastry bag. The best part about using a ziplock bag is that you don't have to clean it up, just toss it in the trash.

One more little thing about these cookies: the batter is thick. While it seems hard to squeeze out because it's so thick, it will still settle into perfect little circles. Hold the bag/squeezy thing directly over the baking sheet, squeeze until you have a cookie about the size of a fat Hershey's Kiss, and the move on to the next cookie. While you pipe the whole sheet, the circles should flatten out and relax a bit.

One more fool-proof tip for this recipe: after you pipe out the cookies, you're going to let them dry before baking. It seems weird, I know, but if you let the cookies set out until the top is no longer sticky, they will bake up perfectly.

I really really really hope I've convinced you to try homemade French macarons. I promise with everything I have that this recipe will work for you. The meringue powder tips makes them very forgiving, and the low temperature bake helps them bake slowly and evenly. If you follow this recipe exactly and it fails for you, I'll buy you dinner. Deal?

I'm going to paste the recipe below for a double batch, but if you need to make an even smaller batch and just use 1 egg white, feel free to scale it down. And oh yes, I still have small batch strawberry jam in my fridge from failed strawberry pâte de fruit, so that's what I stuffed these with.

Feel free to use Nutella, caramel, or stir some jam into buttercream. It's hard to go wrong here-fill the cookies with your dream filling.

Happy perfect little French macaron feet to you!

Ingredients

2 aged egg whites, at room temperature*

68 grams almond flour

153 grams powdered sugar

2 tablespoons meringue powder

3 drops vanilla extract

For the filling:

Instructions

1. First, let the egg whites come to room temperature in a medium bowl.

2. Line a baking sheet with parchment paper (it works better for me than a silicone mat when it comes to macarons). Make sure the paper fits into the pan perfectly--any buckled paper around the edges will make the cookies spread unevenly and slide.

3. Meanwhile, sift together the almond flour and powdered sugar into a medium bowl.

4. Begin to beat the egg whites on medium speed using a hand-mixer until foamy, about 10 seconds. Then, start slowly adding the meringue powder while constantly beating.

5. Beat the egg whites and meringue powder until soft peaks form, about 1-2 minutes. This will depend on your mixer speed, but be careful not to over-mix. The peaks are soft when you lift the beaters and the egg whites flop over.

6. Once the egg whites have soft peaks, turn off the mixer.

7. Add 1/3 of the almond-sugar mixture and begin to gently fold it in using a small spatula. Take your time: proper folding technique is carefully folding around the sides and cutting through the middle occasionally. The idea is to not stir too hard and deflate the air you just whipped into the egg whites.

8. Repeat with the remaining almond-sugar mixture two more times, until completely incorporated.

9. Finally, stir in the vanilla.

10. Scrape the batter into a piping bag with a 1/2" tip (or use a plastic bag with the corner snipped off). The batter will be thick.

11. Pipe the batter into 1" little mounds (about the size of a large Hershey's kiss), and let sit. While they sit, they should flatten out. Leave 2" between each cookie for air circulation.

12. Let the cookies rest on the baking pan for at least 30 minutes. Test to see if they are tacky--if you touch the cookies gently and the batter sticks to your finger, they're not ready. They should be dry to the touch. On humid days, it can take 45 minutes.

13. Meanwhile, preheat the oven to 300 (or 290 if you have a gas oven that runs hot like mine). Bake the cookies for 13 minutes, until their little feet have risen and the tops are dry.

14. Remove from the oven and let cool near the oven (drastic temperature changes can cause cracks).

15. Once cool, pop the cookies off the sheet, spread with jam and sandwich together.

Notes

*To age your egg whites, separate the whites from the yolks, cover them and refrigerate for at least 1 week. Before using, let them come to room temperature.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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French Macarons (small batch) No Fail Recipe - Dessert for Two

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French macarons, no fail! A small batch of French macarons made with a secret ingredient from a pastry chef for perfect results, every time! There is a little-known secret in the macaron world about how to achieve perfect macarons, every single time. This one little trick takes them from finicky to perfect results on the first try.

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This recipe makes a good amount of custard but you can make it go further and lighten it up by folding in whipped cream. The whipped cream can be sweetened or just plain. This dreamy combination is called diplomat cream and it's quite lovely.

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Today I'm teaching you how to make choux pastry (pâte à choux) with about 100 pictures to show you how it's done. If you're not digging all the step-by-step photos, video tutorial, and explanations, scroll down to the recipe to get started. 🙂

By popular request, we're tackling a French pastry dough: choux pastry, pronounced shoe pastry. Or, in French, pâte à choux. I learned how to make choux pastry in the French baking class I took earlier this summer. We spent an afternoon diving deep into this versatile classic and I'm sharing everything I learned with you today.

"Choux" means cabbage and pâte means paste. So, in other words, cabbage paste. Why is it called "cabbage paste" you ask? The name comes from the resemblance the pastry has to tiny cabbages. When baked, the pastry puffs up with little crinkles and ruffles- pictured above. Little cabbages! But instead of cabbage paste, let's simply call it choux pastry.

Choux has the reputation for being difficult, but- as I witnessed with several other bakers in our French pastry class- it's surprisingly simple. Master this easy recipe and you can make many pastries most bakers are scared to try. Pipe logs and fill with pastry cream for eclairs, pipe dollops and sandwich with whipped cream or ice cream for cream puffs and profiteroles, mix it with cheese and herbs for savory gougères, deep fry it for churros, French cruller donuts, choux beignets, the list goes on.

Choux pastry is a wonderful recipe to master because if you stick to the 1 basic recipe below, the door to DOZENS of other pastries is wide open.

Today I'm showing you how to make sweet cream puffs and profiteroles. Later this week, I'll show you how to make eclairs. (Update: here is the eclairs recipe!) Feel free to use this basic choux dough in any of the pastries listed above!

TWO SIMPLE RULES FOR CHOUX PASTRY

The 7 ingredients are staples that you likely have in the kitchen right now: butter, water, milk, sugar, salt, flour, and eggs. Some recipes use all water instead of milk + water, but I find the combination yields a slightly softer and richer pastry. Not many choux pastry recipes call for sugar, but only 2 teaspoons provide a little flavor. The bulk of the pastry dough is eggs. Eggs provide some leavening, allowing the pastries to puff up when baked. The centers are soft, light, and airy. The exterior is golden and crisp. A beautiful marriage of textures!!

1. stick to the ingredients and measurements

2. don't open the oven while it bakes

Choux pastry comes together in about 10-15 minutes. Most of the ingredients are cooked together on the stove; this initial cooking causes the starch in the flour to gelatinize, which will help the pastry hold onto steam and puff up. The Spruce Eats has an interesting article explaining the science of choux pastry if you're into that!!

After the choux pastry dough is gently cooked on the stove, transfer to a mixing bowl and add AROUND 4 beaten eggs. That's the finicky part- the number of eggs in choux pastry isn't really consistent between batches. Humidity, the exact size of egg, or an accidental extra 1/2 teaspoon of flour creates inconsistencies. 4 beaten eggs is an ideal starting point, though. Only add as much as you need to create a shiny, thick, and smooth dough with a pipeable consistency. I usually leave a few teaspoons of beaten egg behind, which can be used with the egg wash.

The yolks in the eggs bring most of the flavor and color to choux pastry:

At this point, our choux pastry dough is complete! Yes, that's really all you need to do before shaping/baking it. Cook 6 ingredients on the stove, then beat in the eggs.

Now let's make our cream puffs or profiteroles.

CREAM PUFFS

Filled with flavored whipped creams. Today I'm using homemade vanilla whipped cream, aka Crème Chantilly. Top with a dusting of confectioners' sugar or a spoonful of chocolate ganache.

PROFITEROLES

Filled with ice cream and frozen. Topped with chocolate ganache. Profiteroles were my FAVORITE!!! We used butter pecan ice cream and coffee ice cream.

Choux Pastry Video Tutorial

Do you have a better understanding of the process after watching the video tutorial? Not too scary at all, right? You totally got this!

ONE TRICK I LEARNED

And it makes a huge difference in (1) how much the pastry puffs up and (2) how delicious the pastry tastes. Bake the pastries on parchment paper, the BEST nonstick surface for this choux pastry dough. But before you pipe the dough onto the parchment paper, moisten it with water. You can see me doing this in the video tutorial above.

Why? Think of cheesecake. We bake cheesecakes in a water bath, right? Cheesecake, like choux pastry, is egg-heavy. Eggs need a moist and humid environment in the oven to (1) properly rise and (2) avoid drying out and burning.

Water moistened parchment paper = perfectly puffed up pastries with a deliciously light center and crisp exterior. Pastry perfection.
Watch me make the choux pastry and shape/bake into cream puffs and profiteroles:
For cream puffs and profiteroles, use Wilton 1A piping tip. Pipe 2-inch mounds about 3 inches apart. (Watch the video above for a good visual.) You could also use a zipped-top bag and cut off the corner for easy piping. Using a water moistened finger, smooth down the peaks and lightly brush each mound with egg wash.

↑ These mounds bake into this golden puffy pastry! ↓

Split open the baked and cooled pastries, then fill with homemade whipped cream, lemon curd, jam, pastry cream, a combination of these, or your favorite filling!! You can also poke a hole in the pastries and pipe the filling inside.

Check out these beautiful hollow pastries, thanks to the steam created from the moisture inside and outside the baking dough!

And for profiteroles, ice cream with a generous shower of ganache. I teach you how to make these pictured cream puffs and profiteroles in the recipe notes below.

How to Make Choux Pastry (Pâte à Choux)

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Choux Pastry (Pâte à Choux) | Sally's Baking Addiction

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Today I'm teaching you how to make choux pastry (pâte à choux) with about 100 pictures to show you how it's done. If you're not digging all the step-by-step photos, video tutorial, and explanations, scroll down to the recipe to get started. 🙂 By popular request, we're tackling a French pastry dough: choux pastry, pronounced shoe pastry.

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This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies, and breakfast pastries. To make a lighter filling for cream puffs and eclairs, fold in plain whipped cream.

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An easy recipe for gluten-free tortillas. With just a few simple ingredients you can make homemade tortillas. This recipe is also naturally dairy-free and vegan.
Gluten-Free Tortillas

Making gluten-free tortillas at home is super easy! With just a few simple ingredients, you can make gluten-free tortillas in just a few minutes. Really, all you need is gluten-free flour, baking powder, salt, water, and vegetable oil.

These gluten-free flour tortillas are soft and flexible. You can see just how easy it is to make homemade gluten-free tortillas in the step-by-step recipe video.

How To Make Gluten-Free Tortillas

In a large bowl, combine the gluten-free flour, baking powder, and salt.

Stir in the warm water and vegetable oil. (photo 1)

Using a spoon or spatula, mix until fully combined.

Using your hands continues to mix together the dough until it becomes a dough ball and all of the liquid has been absorbed. (photo 2)

Turn on your stove to medium-high heat, so you can pre-heat the greased cast-iron skillet (another type of heavy skillet) while you are rolling the dough.

Pinch off a golf ball-sized piece of dough and roll into a ball. You will have eight dough balls.

Cover the bowl with the dough with a towel while rolling out the balls to keep the dough from drying out.

Place the dough ball on a piece of parchment paper. Flatten the dough ball with your hand to make a disk shape. (photo 3)

Place a piece of plastic cling wrap or parchment paper over the dough and use a rolling pin to roll out the dough into a 7-inch circle. The tortilla should be thin. (photo 4 & 5)

Place the tortillas in the greased cast-iron pan. Cook the tortillas over medium-high heat until lightly browned, 30 seconds to 1 minute on each side. (photo 6)

If the tortillas feel stiff after cooking, they have been cooked too long or the heat was too high. You want to cook them long enough to get a few bubbles on the top and a few light brown spots on the underside when you flip them.

Stack the tortillas on a plate and cover with a towel to keep warm.

Once the tortillas have completely cooled, store them in a plastic storage and refrigerate.

How to Re-Heat Homemade Gluten-Frere Flour Tortillas

To re-heat the tortillas, you can either use the stovetop, or you can microwave in between two damp paper towels for 15 to 20 seconds.

Can I Freeze The Tortillas?

Yes! Tortillas are easy to freeze. Just wrap the completely cooled tortillas in a freezer-safe wrap and place it in a freezer bag. They can be frozen for up to 3 months.

Simply defrost in the refrigerator overnight or the microwave. You can re-heat the tortillas in a pan on the stove-top or in the microwave.

Do I Need A Tortilla Press To Make This Recipe?

No, you sure don't. I used a rolling pin. If you want a more uniformed look to your tortillas you could use a tortilla press, but it is not necessary.

Tips For Making Tortillas

Use vegetable oil like canola oil.

Use really warm water. I heat my water up for 20 seconds in the microwave. You don't want it boiling.

Better Batter gluten-free flour made the best tortillas. They were soft, flexible, and had great flavor. Please see my notes below on the other brands of gluten-free flour I tested with this recipe.

Cover the dough with a kitchen towel to keep it from drying out while you are rolling out the tortillas.

Always use parchment paper when rolling out your dough.

Using parchment paper or plastic wrap to cover the top of the dough when you roll it out will help the dough not stick to the rolling pin. I don't recommend flouring your rolling pin, as the flour tends to get on the tortillas and burns in the pan when you cook them.

Roll all the tortillas so that they are the same thickness all around. The goal is to roll thin tortillas, so they are more flexible.

Use a greased cast iron pan. I add a tablespoon of canola oil to the pan and then take a paper towel and rub it around. You don't want too much oil in the pan. You may need to repeat greasing your pan halfway through cooking the tortillas.

I cooked my tortillas between the 6-7 setting on my stovetop. If you are not using a cast iron pan, you may need to lower your heat setting.

Stack the tortillas on a plate and cover with a kitchen towel to keep warm while you are cooking them.

Gluten-Free Flour

These gluten-free tortillas were made with Better Batter gluten-free flour. The tortillas made with the Better Batter were easiest to handle and had the best texture and flavor.

It is a rice flour cup for cup blend. A cup for cup all-purpose gluten-free flour blend is one that already has the starches and xanthan gum it. The xanthan gum helps replace the elasticity and texture of gluten.

So make sure to check the ingredients of your gluten-free flour as not to add any extra xanthan gum to your flour if it already includes it. If you do, you will get gummy tortillas!
I tested this tortillas recipe with several different brands of gluten-free flour. The brand that made the best tortillas was Better Batter. I tested this recipe with Bob's Red Mill 1 to 1. The dough was easy to work with and the texture was nice and flexible.
My preferred gluten-free flour for this recipe is Better Batter gluten-free flour. Not all gluten-free flours are created equal. You may experience different results depending on the gluten-free flour blend you choose.
I also tested this recipe with King Arthur Measure for Measure. The tortillas made with King Arthur were more flexible, but I had to add an extra 1/2 cup of flour to the recipe. The King Arthur measure for measure did not absorb liquid the same way as the other flours. I tested this recipe with Pillsbury gluten-free flour. The tortillas made with the Pillsbury were not as flexible and bendy as the ones made with the other flours. The dough was easy to work with and had good flavor.
Pro Tip For Measuring Gluten-Free Flour

I have found the best way to measure gluten-free flour is the "spoon & level" method. I use a spoon to scoop the flour into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup. Also, use a measuring cup that is meant for dry ingredients, and not a glass pyrex measuring cup.
This recipe will not work with almond or coconut flour.
P lease do not scoop the flour out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe because the flour often gets compacted in the bags.

Dairy-Free And Vegan Tortillas

These gluten-free tortillas are also naturally dairy-free and vegan. This recipe contains no eggs or milk.

They are the perfect tortillas if you are gluten-free and dairy-free, you are gluten-free and vegan, or gluten-free and egg-free.

Homemade Gluten-Free Tortillas

Skip the store-bought gluten-free tortillas and wraps! Making tortillas from scratch is so much easier than you think. These gluten-free tortillas are perfect for making soft tacos, burritos, quesadillas, or wraps!

More Gluten-Free Bread Recipes To Try!

★Did you make this recipe? Please give it a star rating below in the comments!★

Gluten-Free Tortillas {Dairy-Free, Vegan}

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An easy recipe for gluten-free tortillas. With just a few simple ingredients you can make homemade tortillas. This recipe is also naturally dairy-free and vegan. Making gluten-free tortillas at home is super easy! With just a few simple ingredients, you can make gluten-free tortillas in just a few minutes.

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A fun and easy twist on a classic recipe with a simple beef and vegetable filling for stuffed baked potatoes.

Author Brianne @ Cupcakes & Kale Chips

Bake the potatoes in a 400°F oven for about an hour or until they can be pierced easily with a fork. Or you can cook in the microwave for about 10 minutes, rotating after five minutes.

While the potatoes are cooking, heat a skillet over medium heat, add the ground beef, onion, garlic, and a pinch of salt and pepper. Cook, breaking up the meat, until it is browned. Drain any excess grease.

Stir in the tomato paste, Worcestershire sauce, and beef broth.

Add the vegetables, bring to a simmer, and cook until thickened slightly. Season to taste with salt and pepper.

Cut a slit down the length of one potato then another one perpendicular to make an "x". Squeeze the sides of the potato to open it up and place in a glass baking dish. Repeat with the remaining potatoes.

Spoon the filling into the potatoes and top with shredded cheese.

Return to a 400°F oven for about 5 minutes, or place under the broiler for 2 or 3 minutes, or until cheese is melted and lightly browned.

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Shepherd's Pie Loaded Baked Potatoes - Cupcakes & Kale Chips

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A fun and easy twist on a classic recipe with a simple beef and vegetable filling for stuffed baked potatoes. Author Brianne @ Cupcakes & Kale Chips Bake the potatoes in a 400°F oven for about an hour or until they can be pierced easily with a fork.

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This is the most creamy and delicious homemade alfredo sauce that you will ever make! It's a tried and true recipe that will take all of your favorite pasta dishes to the next level.

This is my most popular recipe for a good reason! If you love alfredo as much as I do try this Creamy Garlic Shrimp Alfredo Pasta, Instant Pot Chicken Alfredo Pasta or Asiago Garlic Alfredo Pasta.

Best-Ever Alfredo Sauce

This is probably one of my favorite recipes here on the blog. (It's a reader-favorite, too!) If there is one thing I can always count on my family to eat it is my homemade alfredo sauce over pasta. With alfredo sauce this creamy, cheesy, and flavorful, it's so hard to resist!

We recently had some company over for dinner and I made these Chicken Bacon Garlic Alfredo Roll Ups. They are always are a huge hit! This homemade alfredo sauce really makes any dish shine. It's thick and creamy, coats pasta perfectly, and the flavor is out of the world. It is restaurant quality that you can make right at home!

Ingredients You Need to Make It

You only need a few simple ingredients to make the BEST alfredo sauce. This sauce just has a smooth, creamy texture that melts in your mouth. For the best possible flavor, using the freshest ingredients is key! Fresh parmesan cheese grated off the block is one of those key ingredients. This will create a smooth textured sauce rather than a grainy one.

Butter: Both unsalted or salted work for this alfredo sauce recipe. If using salted butter, then just adjust the extra salt you use or omit it entirely.

Heavy Cream: A must-add so your sauce is rich and creamy.

Cream Cheese: My secret ingredient! This adds a nice, thick consistency to your alfredo sauce.

Minced Garlic: For the best flavor, use fresh garlic.

Garlic Powder: Because you can never go wrong with too much garlic! Add some of this in so your sauce has a little extra savory flavor.

Italian Seasoning: My favorite blend of herbs! They make the sauce smell and taste amazing.

Salt and Pepper: Add both to taste.

Grated Parmesan Cheese: Using freshly grated parmesan cheese is best. Powdered cheese will create a grainy texture and does not melt through when heated. This is because of all the preservatives that are added.

How to Make Alfredo Sauce From Scratch

Not only does this alfredo sauce recipe use super simple ingredients, but it's so quick and easy to make! Simply combine all of your ingredients in a skillet and achieve creamy, cheesy goodness. It's so good!

1. Whisk Dairy Ingredients Together: In a medium saucepan add butter, heavy whipping cream, and cream cheese. Then cook over medium heat and whisk until melted.

2. Add In Seasonings: Add the minced garlic, garlic powder, Italian seasoning, and salt and pepper. Then continue to whisk until smooth.

3. Stir in Cheese: Add the grated parmesan cheese.

4. Thicken Your Sauce: Bring to a simmer and continue to cook for about 3-5 minutes until it starts to thicken.

5. Toss With Pasta: Toss alfredo sauce with your favorite pasta! I always go for fettuccine noodles to make the best fettuccine alfredo ever!

Ways to Use Homemade Alfredo Sauce

With how easily this alfredo sauce comes together, you will never go back to the jarred sauce again! It's awesome on top of just about any pasta but is also delicious used as a dip or even spread on pizza.

More Amazing Alfredo Recipes

If you love everything alfredo, here are a few more great dishes to try. They're easy, cheesy, and picky eater approved! What could be better than that? So go ahead, try them out with that tasty batch of alfredo sauce you just made!

Pin this now to find it later

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The Best Homemade Alfredo Sauce Ever! - The Recipe Critic

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This is the most creamy and delicious homemade alfredo sauce that you will ever make! It's a tried and true recipe that will take all of your favorite pasta dishes to the next level.

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Crispy oven Baked Chicken Wings are so easy to prepare and you don't have to bother with all the grease from frying! A healthier yet delicious way to enjoy wings!
Baked chicken wings fit in the party category in my mind and I love to bake them alongside some vegetable dip, BBQ Meatballs, and a Classic Cheeseball!

It's football season and what appetizer is better with game-day then crispy baked chicken wings?! Seriously, these little guys are the bomb.com! They're baked to crispy perfection, and then tossed in the most delicious sweet and spicy buffalo sauce. They're totally addicting and perfect for game day! Make them ASAP, and then thank me later! 🙂

What I LOVE about these Baked Wings:

1. Healthier- without the deep frying, you get wings that are lower in fat and total calories!

2. Crispy- I've got tips to help you ensure you still get that nice crispy chicken wing texture.

3. 5 minute prep!

How to make Baked Chicken Wings:

Dry the wings well with paper towels. This is essential to getting a crispy coating.

Toss with dry spice rub. Combine the salt, pepper, garlic powder, paprika, and baking powder in a small bowl. Then sprinkle the seasoning over the wings, tossing to evenly coat.

Bake. Arrange wings, skin side up and bake, turning every 20 minutes until wings are crispy and browned. The total cook time will depend on the size of the wings but may take up to 1 hour.

Toss in sauce. Remove from oven allow to rest for 5 minutes before tossing in desired sauce. I made a quick buffalo sauce with Franks hot sauce, sugar and water.

For Crispy Wings, DO THIS:

Dry them well! After removing your wings from the packaging, be sure to dry them REALLY well. Use paper towels to blot away any moisture, pressing firmly on the wings. The less moisture left in the skin, the more crispy your wings will be!

Use Baking Powder. Baking powder will help ensure that your wings brown nicely and it also helps create that desired crispy coating.

Baking Temperature Matters!

We all want our oven baked chicken wings to taste like they were fried, right? Or at least have that delicious crispy texture. Aside from the tricks listed above, it's also important to get the correct oven temperature! The ideal oven temperature for crispy baked wings is 425°F.

Sauce for Chicken Wings:

This is the fun part...We love to have several different sauces available to try, including:

Serve wings with:

Consider trying these popular finger foods:

Recipe

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe September 2014. Updated January 2020 with process photos and instructions. This post contains affiliate links.

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Crispy oven Baked Chicken Wings are so easy to prepare and you don't have to bother with all the grease from frying! A healthier yet delicious way to enjoy wings!

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The BEST Homemade Mac and Cheese of your LIFE. Outrageously cheesy, ultra creamy, and topped with a crunchy Panko-Parmesan topping. Definitely a keeper!

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An easy gluten-free pancake recipe with a dairy-free and Vegan option. A gluten-free pancake mix made with a few simple ingredients that make fluffy pancakes every time!
Gluten-Free Pancake Recipe

We have gluten-free pancakes every week at my house. My kids love them and sometimes we even have them for dinner!

For years, I have been using gluten-free Bisquick as my gluten-free pancake mix. Gluten-free Bisquick can get expensive, especially if you have to use a whole box to feed a large family like mine.

I've tried other gluten-free pancake mixes like Hungry Jack, but my favorite has always been the gluten-free Bisquick- well until now.

I remembered that my Mom made pancakes from scratch using a recipe from her Betty Crocker cookbook. My mom gave me that cookbook when I left for college, and I still have it.

That's when I decided to try to modify this tried and true pancake recipe to be gluten-free. It was an easy recipe to modify, and the pancakes turned out light and fluffy.

Gluten-Free Pancake Mix

This gluten-free pancake recipe is an easy gluten-free pancake mix that is made with a few simple ingredients. You probably already have everything you need to make this gluten-free pancake mix in your pantry.

You could even make this gluten-free pancake mix and store it in an air-tight container for later. All you will have to do is add the wet ingredients. Just like your favorite store-bought gluten-free pancake mix.

I make a double batch of these gluten-free pancakes because I have a large family. It's super easy to double this recipe. If your family is not as large as mine, you could always freeze the pancakes for later.

How To Make Easy Gluten-Free Pancakes

I always like to start by mixing my liquid ingredients first. In a large bowl whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together. (photo 1)

Add the gluten-free flour, xanthan gum (leave out if your flour already has it), gluten-free baking powder, and salt to the egg mixture and mix until fully combined. (photo 2)

Stir in milk and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk. (photo 3)

Scoop the batter into a ¼ cup measuring cup and pour the batter onto a greased griddle or pan for each pancake. (photo 4)

Cook the pancakes until the batter starts to bubble a little and the pancakes start to puff. Flip/turn over the pancakes and cook the pancakes until they are golden brown. (photo 5)

Top with butter, syrup or favorite topping. Enjoy!

These pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

Pro Tip

Use a ¼ cup measuring cup to portion out the batter. Just scoop your ¼ cup in the pancake batter and pour the pancake batter onto your greased pan. It makes for the perfect sized pancake every time!

Add your favorite mix-ins like blueberries or chocolate chips!

I like to use an electric griddle to cook my pancakes, and I and set it to 350 °

Make sure your syrup is gluten-free. I like pure maple syrup.

Fun Mix-In Ideas

Pancakes are super versatile and you can easily add your favorite flavor mixins.

chocolate chips

chocolate pancakes-sugar and cocoa powder

blueberries

banana

chocolate peanut butter-cocoa powder, chocolate chips, and peanut butter

snickerdoodle-brown sugar and cinnamon

bacon pancakes-chopped cooked bacon

Freezing Pancakes

It easy to make a couple of batches of gluten-free pancakes and keep them in the freezer for busy mornings. These are super easy to freeze and reheat.

To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together.

Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

Gluten-Free Flour

These gluten-free pancakes are made with a rice flour blend. I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

The best way to measure gluten-free flour is the "spoon & level" method. Use a spoon to scoop the flour into the measuring cup. After you have spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour directly out of the bag with your measuring cup.

Dairy-Free Baking

I have also included a dairy-free option for the gluten-free pancake recipe. My husband, myself and youngest son are all dairy-free as well. So now, you too can enjoy gluten-free and dairy-free pancakes.

For the dairy-free version of this recipe, I used almond milk (which is also Vegan).

Egg-Free Cooking
Some of my favorite dairy-free alternatives that I like to bake and cook with are almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.
We recently found out that my husband has an egg sensitivity. So, I am learning to bake and cook egg-free now as well. I used Bob's Red Mill Gluten-Free Egg Replacer, which is also gluten-free. They turned out great!

I made them both dairy-free and egg-free, so they would also be Vegan gluten-free pancakes. So, if you also need to be egg-free or are Vegan, you too can enjoy my gluten-free pancake recipe!

These gluten-free pancakes are a tried and true recipe that my family loves. The gluten-free pancake mix is also super easy to whip up. These pancakes always come out soft and fluffy and taste just like the ones you ate before going gluten-free.

More Gluten-Free Breakfast Recipes To Try!

★Did you make this recipe? Please give it a star rating below in the comments!★

Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}

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Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}

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An easy gluten-free pancake recipe with a dairy-free and Vegan option. A gluten-free pancake mix made with a few simple ingredients that make fluffy pancakes every time! We have gluten-free pancakes every week at my house. My kids love them and sometimes we even have them for dinner!

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Slow cooker taco soup combines seasoned beef with beans and veggies for an easy, filling meal. Add your favorite toppings and enjoy!
"Set it and forget it" meals are some of my favorites, and this beef taco soup is no exception. In fact, there aren't even dishes to clean if I've done some meal prep recently!

Craving more Mexican-inspired recipes? Look no further than this cheesy pasta salad or one pot spaghetti. Both are ready in under 30 minutes for a quick and easy dinner.

And if you prefer poultry, I also have a chicken version of this slow cooker taco soup that is just as delicious.

Slow Cooker Taco Soup - Ingredient Notes

Ground beef - Use a lean blend or substitute ground turkey or chicken instead. Brown the meat in a skillet first so you can drain off the grease, which also prevents clumping.

Fire roasted corn - If you can't find this at your local store, feel free to use regular corn instead. Or, char kernels in a pan on the stove to add that southwest flavor.

Beef stock - Using this instead of water adds loads of additional flavor. Vegetable stock is a lighter alternative, or try chicken stock if you'll be using ground poultry.

Canned beans - Drain and rinse the beans to reduce the sodium as well as the gas-producing starches.

Seasoning - Use a packet from your favorite brand or 2 tablespoons of my homemade blend.

Crockpot Taco Soup Recipe Video
Serving Suggestions
To see us make this from start to finish, watch the video at the top of this post.

This is hearty enough on its own, but toppings make everything better!

Stir in some sour cream, avocado, or shredded cheese for a creamier texture. Or, sprinkle some chopped cilantro and a handful of crushed tortilla chips over the top.
Kitchen Tools You Will Need
If you like a little kick to your meals, pickled jalapeño slices add a touch of heat without any crunch.

Slow Cooker - Great for soups, roasts, shredded chicken, and more! I love it in the cooler months, but it's also great in the summer when you don't want to heat up the whole house with the oven.

Medium Skillet - This is my go-to pan that I've had for over a decade!

Wooden Spoon - Use this to break up the ground beef and stir the slow cooker taco soup. It's much better at scraping the tasty bits off the bottom of the pan than plastic utensils.

FAQ - Common Recipe Questions

Can I double this crockpot taco soup recipe?

Absolutely! This easily feeds six, especially with toppings, but you can adjust the amounts to feed a larger crowd.
Can you cook frozen meat in a crockpot?
Be sure to use a 6-quart crock pot so there's plenty of room for the extra ingredients.

While you technically can, you definitely shouldn't! It simply won't get to a safe temperature fast enough, creating an environment for harmful bacteria to flourish.
How long does beef taco soup last in the refrigerator?
Any frozen meat should be thawed first, and it's typically best to brown ground beef before adding it to the rest of the ingredients.

Leftovers can be refrigerated in an airtight container for 3 to 4 days. Reheat in the microwave or on the stove until warmed through.

With love from our simple kitchen to yours.

Originally published December 2017, updated and republished September 2021

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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Slow cooker taco soup combines seasoned beef with beans and veggies for an easy, filling meal. Add your favorite toppings and enjoy! "Set it and forget it" meals are some of my favorites, and this beef taco soup is no exception. In fact, there aren't even dishes to clean if I've done some meal prep recently!

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Lasagna Soup made with ground beef, sausage, spinach and three types of cheese! The perfect easy dinner for those cold winter nights!
We are in soup mode at our house and surprisingly, my kids have been loving it. This lasagna soup was a huge hit as was Creamy White Chicken Chili and even Authentic New Orleans Gumbo (not truly a soup but a total winner!).

I guess the only positive thing about cold winter temperatures is that you can continue cooking warm comfort food and soups, like this delicious Lasagna Soup! This soup is seriously yummy! . This tastes just like lasagna, but in soup form, so how could it not be amazing?!

How to Make Lasagna Soup:

1. Brown the meat. In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and remove meat from the pot.

2. Cook onion and garlic. In a large pot heat olive oil over medium heat. Toss in diced onion and sauté for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute or two.

3. Add sauce and spices. Stir in tomato paste, marinara sauce, spices, and broth. Return meat to the pot.

4. Add lasagna noodles. Bring the pot to a boil then add lasagna noodles (broken into 4ths) to pot and reduce heat to medium-low and cook, stirring occasionally, until noodles are tender. Add spinach, if using.

5. Combine cheeses. In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses.

6. Serve warm. Ladle the hot soup into bowls, and dollop a scoop of the cheese mixture on top. Garnish with fresh basil.

Make ahead and freezing instructions:

To make ahead: Make the recipe up to step 4. Do not add the noodles to the pot. Store the soup in the refrigerator. When ready to serve, start at step 5, bringing the soup to a boil and cooking the noodles at that point. it back up on the stove. Serve with a dollop of cheese.

To freeze: Freeze lasagna soup without the cheese. Place soup in a freezer safe container and freeze for 2-3 months. Thaw in the refrigerator overnight and reheat slowly on the stovetop. If you are making this recipe specifically for freezing, you may choose to make the noodles fresh once ready to serve (see make ahead instructions).

Store lasagna soup covered, in the refrigerator for 3-4 days.

Other Variations of Lasagna Soup:

Vegetarian Lasagna Soup: Omit the sausage and ground beef and add more chopped vegetables to step 3 (cooking with onion and garlic). I recommend zucchini, mushrooms, and yellow squash.

Vegan Lasagna Soup: Omit the sausage and ground beef and add more chopped vegetables to step 3 (cooking with onion and garlic). I recommend zucchini, mushrooms, and yellow squash. Substitute the cheese with homemade cashew ricotta.

Pasta substitutions: Substitute any type of pasta for the broken lasagna noodles!

Consider trying one of these classic soup recipes:

Recipe

Lasagna Soup

Lasagna Soup made with ground beef, sausage, spinach and three types of cheese! The perfect dinner for those cold winter nights!

In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and remove meat from the pot.

In a large pot heat olive oil over medium heat. Toss in diced onion and sauté for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute or two.

Stir in tomato paste, marinara sauce, spices, and broth. Return meat to pot.

Bring to boil then add lasagna noodles (broken into 4ths) to pot
and reduce heat to medium-low and cook, stirring occasionally, until noodles
are tender. Add spinach, if using.

In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses

Ladle the hot soup into bowls, and dollop a scoop of the cheese mixture on top. Garnish with fresh basil

Store lasagna soup covered, in the refrigerator for 3-4 days.

Make ahead instructions: Make the recipe up to step 4. Do not add the noodles to the pot. Store the soup in the refrigerator. When ready to serve, start at step 5, bringing the soup to a boil and cooking the noodles at that point. it back up on the stove. Serve with a dollop of cheese.

Freezing instructions: Freeze lasagna soup without the cheese. Place soup in a freezer safe container and freeze for 2-3 months. Thaw in the refrigerator overnight and reheat slowly on the stovetop. If you are making this recipe specifically for freezing, you may choose to make the noodles fresh once ready to serve (see make ahead instructions).

Vegetarian Lasagna Soup: Omit the sausage and ground beef and add more chopped vegetables to step 3 (cooking with onion and garlic). I recommend zucchini, mushrooms, and yellow squash.

Vegan Lasagna Soup: Omit the sausage and ground beef and add more chopped vegetables to step 3 (cooking with onion and garlic). I recommend zucchini, mushrooms, and yellow squash. Substitute the cheese with homemade cashew ricotta.

Pasta substitutions: Substitute any type of pasta for the broken lasagna noodles!

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe February 2014. Updated December 2019.

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Lasagna Soup made with ground beef, sausage, spinach and three types of cheese! The perfect easy dinner for those cold winter nights! We are in soup mode at our house and surprisingly, my kids have been loving it.

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Stuffed pepper soup with ground beef, green bell pepper, rice, and tomatoes is a cozy and comforting one-pot meal that tastes just like stuffed peppers.

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Take a pack of instant ramen noodles, ditch the seasoning packet, and use the noodles to whip up sesame garlic ramen noodles that taste restaurant-worthy but come together in about ten minutes.

The Fastest, Most Budget-Friendly Dinner Ever

We love a great kitchen hack-you know the kind. Smart little tricks that make getting dinner on the table just a bit easier, or a bit fast. Or both! Our latest obsession? Ramen noodle recipes without the seasoning packet! There's nothing more budget-friendly than a pack of ramen noodles, but they're not the healthiest thing in the world. Why? That super sodium-laded seasoning packet, primarily. So, just ditch the salty powder, and use the noodles to make something delicious, like these sesame garlic ramen noodles! The noodles themselves are pretty plain, which means they're incredibly versatile.

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What Sauce is Good With Ramen Noodles?

We're really into this simple sesame-garlic sauce-dinner just doesn't get yummier or easier than this. In essence, it's a very basic stir-fried noodle recipe-no veggies or meat, even! Just ramen noodles, stir-fried in a yummy sauce. Here's what's in our delicious garlic ramen stir-fry sauce:

Soy sauce

Oyster sauce

Rice vinegar

Brown sugar

Chili sauce, like sambal oelek or sriracha

Garlic

Ginger

How To Make Sesame Garlic Noodles

OK this sesame ramen noodle stir-fry really is about as easy as can be. If you can make instant ramen, you can make these saucy sesame garlic ramen noodles.

1. Cook the ramen noodles.

2. Whisk together the garlicky ramen sauce.

3. Stir-fry a little ginger and garlic in sesame oil and then pour in the prepared sauce.

4. Simmer the ramen sauce to thicken it a bit, and meld the flavors.

5. Stir-fry the cooked ramen noodles in the simmering sauce until the noodles are coated and then when you just can't take it anymore...

6. Serve & eat up!

More Quick and Easy Noodle Recipes

Tools You'll Need

The Quickest Dinner Ever, Right?

We all need recipes like this-fast, reliable, tasty. If you try this garlic ramen noodle recipe, let us know OK? Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

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Sesame Garlic Ramen Noodles

Serves: 4

Prep Time: 10 min

Cook Time: 15 min

Calories: 402

Ingredients

3 (3 oz) packages instant ramen noodles, flavor packets discarded

¼ cup low sodium soy sauce

¼ cup oyster sauce or hoisin sauce if vegetarian

1 tbsp rice vinegar

1 tbsp brown sugar, optional

½ -1 tsp chili sauce like sambal or sriracha

¼ cup water

2 tbsp toasted sesame oil

4 cloves garlic, minced about 2 tsp

1 tsp freshly grated ginger

4-6 green onions, thinly sliced

1 tsp sesame seeds

Method

1. In a large pot of boiling water, cook ramen according to package, about 3-4 minutes; drain well.

2. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, chili sauce and water.

3. Heat sesame oil in a large skillet set over medium heat.

4. Stir in garlic and ginger until fragrant, about 1 minute.

5. Pour in the bowl of sauce and simmer for 3-4 minutes. Stir in cooked ramen noodles until heated through and evenly coated in sauce, about 3 minutes.

6. Garnish with green onions and sesame seeds.

Calories 402

Protein 10 g

Carbohydrates 49 g

Total Fat 18 g

Dietary Fiber 2 g

Cholesterol 0 mg

sodium 1145 mg

Total Sugars 5 g

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Sesame Garlic Ramen Noodles | The Modern Proper

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Take a pack of instant ramen noodles, ditch the seasoning packet, and use the noodles to whip up sesame garlic ramen noodles that taste restaurant-worthy but come together in about ten minutes.

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The Twin Cooking Project by Sheenam & Muskaan

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Pumpkin cheesecake has become a fall and winter dessert classic for good reason. The lively, familiar spices of classic pumpkin pie are balanced by the cool and creamy goodness of a New York-style cheesecake.

The combination makes each bite memorably delicious and worthy of any celebration - especially Thanksgiving.

Pumpkin Cheesecake Is Easier to Make than You Think

Even if you have never made a cheesecake or pumpkin pie before, this is a dessert that is within your reach. This recipe was designed to work for the novice baker and the seasoned cook.

There are a few built-in techniques that make this cheesecake successful, and a few ingredients that ensure a great result every time.

5 Keys for Pumpkin Cheesecake Success

Below are a few of the key elements that ensure success.

Use sour cream for flavor and texture. This cheesecake is designed to have a fluffy, but not airy, texture. For texture, sour cream does the job better when it comes to cheesecake, and for taste, it's a necessity to balance the sweetness of the batter. If you love using heavy cream, keep the proportion the same and add two to three more tablespoons of cornstarch.

Mix the cream cheese and sugar until smooth and fluffy. The cream cheese, sugar, and cornstarch mixture needs to be mixed until it is very, very smooth, pale, and fluffy. Make sure to scrape the bottom and side of the bowl and watch out for cream cheese that seems to stick toward the top of the bowl. This ensures the final cheesecake is silky, fluffy, and creamy.

Bake the cheesecake in a water bath for consistent, creamy results. A water bath, or bain marie, is a classic French baking technique, and it is used for baked custards of all sorts to ensure that the heat of baking is gentle and consistent (read: eggs don't curdle, and custards set beautifully). Cheesecake at its core is a type of custard, and using a water bath ensures the best and most consistent result.

Cool the cheesecake slowly in the oven. If you have never made a cheesecake, this is a peculiar direction, but it is very important. Turn off the oven but leave the cheesecake in to cool down slowly for one hour. Some bakers believe that you can prevent the top of cheesecakes from cracking if you slow down the cooling process. I don't know that it always works to prevent cracks, but it certainly allows for the filling to slowly finish cooking, so it remains delicate in texture and doesn't sink in at all.

Make it ahead. To ripen a cheesecake means to make it a day or so in advance. Some argue that it allows the flavors to meld together better, some believe the long chill lets the cake firm up long enough to cut with ease, and some do it out of tradition. All are probably correct, and I know from experience that this step is a part of the "cooking" process that can't be skipped. With a pumpkin cheesecake, which is extra-moist, one day is plenty. Three days is a bit too much and will lead to a soggy bottom. This make-ahead requirement also just happens to makes serving cheesecake at events which require a ton of cooking - like holiday meals - an easy and always-welcome treat.

If you only make one cheesecake this year (and let's be honest, most of us aren't making more than that), let it be this luscious pumpkin number. Don't let the lengthy-looking recipe deter you - it comes together surprisingly easily (the hardest part is waiting to eat it). And the results are well worth it: an irresistibly creamy and fluffy cheesecake with a crisp, buttery graham cracker crust.

To quicken the process and cut down the ingredient list, I swapped in pumpkin pie spice for the individual spices. If you prefer the original recipe, use 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon allspice, 1/4 teaspoon ground cloves, and 1/8 teaspoon ground nutmeg in place of the pumpkin pie spice.

How To Make Pumpkin Cheesecake

YieldServes 12, Makes 1 (8- to 9-inch) cheesecake

Instructions

Tami Weiser

Contributor

Tami is a writer, recipe developer, culinary educator, and caterer. She is a graduate of the Professional Culinary Arts program at the Institute for Culinary Education (ICE) in New York.

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We independently select these products-if you buy from one of our links, we may earn a commission. Pumpkin cheesecake has become a fall and winter dessert classic for good reason. The lively, familiar spices of classic pumpkin pie are balanced by the cool and creamy goodness of a New York-style cheesecake.

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Sweet Corn, Kielbasa and Potato Soup is a hearty and comforting soup recipe that's filling and ultra satisfying.

Lincoln started his winter soccer league this week (and by "league" I mean they kick balls around in a gymnasium for an hour - no games, no pressure - can I get an AMEN?!) and I got to thinking about how our evenings will look like in five years. Soccer practice, I'm sure, but also homework, boy scouts, band practice - and that's just one child. We'll be times two'ing it with Cameron by then!

" When will we eat?" I began to wonder. "Before all our activities start, at 4pm? Afterwards at 8pm? More importantly, WHAT will we eat? Crock pot meals four nights a week? BOR-ING!" Before I got too ahead of myself because, you know, these are the things that get me worked up, I forced myself to focus on the here and now aka what I'd feed everyone before Lincoln's 5pm soccer un-league practice.

If you know me at all, you know my thoughts immediately went to soup. Sweet Corn, Kielbasa and Potato Soup!

Sweet Corn, Kielbasa and Potato Soup

My Mom made a version of this soup all the time growing up and it's so, so good. Chopped kielbasa and bacon are browned in a big soup pot then fresh vegetables including carrots, celery, shallots, and garlic are sauted in the drippings. Creamy yukon gold potatoes and snappy sweet corn simmer in the slightly thickened broth before being ladled into bowls and topped with tons of spicy, fresh green onions.

This soup is hearty, comforting, and absolutely perfect for this gloomy time of year. PLUS (full circle moment here,) it's perfect for busy families because it reheats like a dream. Make a big pot of soup on Sunday night then reheat at any point during the week for a nearly instant supper. Serve with salad and you're set!

Every time I make this soup the four of us scrape the bottom of the pot clean. With Cameron only being 15 months old, I pick out the kielbasa (too salty,) but he adores a big bowl of creamy vegetables and broth. Lincoln, Ben and I take care of the rest.

Who's ready to eat?

How to Make This Recipe

Start by browning 4 slices chopped bacon and 7oz chopped kielbasa in a 6 quart Dutch oven over medium heat until the bacon is brown and crispy. Scoop the meat onto a plate, leaving the bacon drippings in the pot.

To the drippings add 1/2 cup thinly sliced carrots, 1 thinly sliced celery stalk, and 1 chopped shallot. Saute over medium heat until the vegetables are tender, 8-10 minutes, adding a splash of chicken broth and covering the pot with a lid to speed up the softening process if it's taking too long. Finally, add 2 cloves minced garlic then saute until very fragrant, about 1 minute.

THE SCENT of the vegetables and garlic sauting in bacon fat, you guys. Insane!!

Next add 2-1/2 cups chicken broth plus 1 cup milk (I use unsweetened almond milk but recommend 2% or higher fat if using cow's milk,) then turn the heat up to medium-high to bring the liquid to a bubble - NOT a boil. Add 1-1/2 cups diced baby yukon gold potatoes then turn the heat down to medium and simmer until tender, 5-7 minutes.

Once the potatoes are tender, add the kielbasa and bacon back into the pot then stream in 3 Tablespoons gluten free flour whisked with 1/2 cup milk until very smooth. Simmer until the soup has thickened, about 5 minutes.

Last step is to add 1 cup frozen sweet corn, simmer for a minute to let it heat through, then taste and add lots of pepper, and seasoned salt to taste.

Scoop the soup into bowls then top with lots of fresh green onions for a pop of spice and freshness before digging in. I hope you love this comforting, hearty soup as much as we do - enjoy!

More Hearty Soup Recipes

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Sweet Corn, Kielbasa and Potato Soup is a hearty and comforting soup recipe that's filling and ultra satisfying.

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Hash Brown Casserole for the Slow Cooker

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The traditional hash brown casserole side dish is made even easier. Prepare ahead of time and start cooking when you need to. This dish is also great to take to parties.

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Tater Tot Casserole With Ground Beef Recipe - sandyrecipes.com

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It's so tempting to use a boxed gluten-free cake mix any time there's a big event because it's so reliable. But let's face it, the taste is underwhelming at best. I developed these homemade gluten-free vanilla cupcakes topped with buttercream frosting to satisfy everyone's sweet tooth! They're light and fluffy with a creamy, mouthwatering frosting that I love to slather on every dessert.

Gluten-Free Vanilla Cupcakes Recipe

These gluten-free vanilla cupcakes are so easy to make from scratch. Once you taste them, you won't go back to gluten-free boxed cake mixes again! I promise you won't even be able to tell that these vanilla cupcakes are gluten-free!

Ingredients

Unsalted Butter: Makes the cupcakes super tender and forms the base of the buttercream. For a dairy-free option, use Smart Balance butter.

Granulated Sugar: Sweetens the cupcakes.

Eggs: Give the cupcakes structure.

Pure Vanilla Extract: Adds classic vanilla flavor to both the cupcakes and the frosting.

Gluten-Free All-Purpose Rice Flour Blend with Xanthan Gum: I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

Baking Powder: Helps the cupcakes rise in the oven.

Salt: Balances the sweet flavor of the cupcakes and the buttercream.

Milk: Adds moisture to the cupcakes and helps thin the buttercream to the correct consistency. For a dairy-free option, use unsweetened almond, cashew, or coconut milk.

Confectioners' Sugar: Sweetens the buttercream without making it gritty.

Step by Step Instructions
Vanilla Cupcakes

1. Preheat your oven to 350°F.

2. Line a muffin pan with cupcake liners or spray with gluten-free cooking spray.

3. In a large bowl, cream the softened butter. Add the sugar and beat until smooth. (pic 1)

4. Add eggs and vanilla extract and mix until fully combined and smooth.

5. Add gluten-free flour, baking powder, and salt and mix until combined.

6. Pour in milk and mix for 2 minutes on medium until batter is smooth. (pic 2)

7. Scoop the cake batter into the lined muffin pan. I always use a greased ice cream scoop when making cupcakes and muffins. It measures out the perfect amount and is less messy than trying to spoon batter into the pan. (pic 3)

8. Bake cupcakes for 25 minutes. Please watch your oven because all ovens are different. I like to check my cupcakes with a toothpick to make sure they are done also. (pic 4)

9. Allow cupcakes to completely cool before frosting. I like to use a baking cooling rack.

Vanilla Buttercream

1. In a large bowl, cream the softened butter until smooth.

2. Add the pure vanilla extract and mix until fully combined.

3. Add the confectioners' sugar 1 cup at a time and mix until fully combined.

4. Add the milk and beat until smooth and spreadable. (pic 5)

5. I like to line a piping bag in a tall glass and then add the frosting. It makes it easier and less mess to fill. My favorite frosting tip is the Wilton 1M. (pic 6)

Tips and Suggestions

I have found that the best way to measure gluten-free flour is to use the "spoon & level" method. Use a spoon to scoop the flour out of the bag into a measuring cup. After spooning the flour into a measuring cup, use the back of a knife to level the flour off the measuring cup.

For uniformed sized cupcakes, I always use a greased ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan.

I also like to use cupcake liners to keep the cupcakes from sticking to the pan.

Allow your cupcake to completely cool before frosting them. I like to use a cooling rack.

Why Did My Cupcakes Overflow?

You should never fill the wells of your cupcake tin higher than 3/4 of the way full. If you overfill them, they will overflow as they bake!

Why Did My Cupcakes Sink?

If you overmix the batter or add too much moisture, your cupcakes may rise rapidly in the oven, then quickly collapse. It's important to have a light hand when combining the batter and to ensure you are measuring your ingredients correctly!

Why Did The Frosting Melt Off Of My Cupcakes?

It's super important to fully cool your gluten-free vanilla cupcakes before attempting to frost them. If your frost them while they are still warm, the frosting will begin to melt and separate!

Storage Instructions

Storage: Store gluten-free vanilla cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Freezing: There are lots of times when I need to bring my children a safe gluten-free treat to have at a party or event and having some of these cupcakes in the freezer really helps.

Once your cupcakes are completely cool, wrap the cupcakes with plastic wrap (I like the press and seal wrap) and place in a freezer bag. The cupcakes can be frozen up to 3 months. You can defrost the cupcakes at room temperature for 2-3 hours or overnight in the refrigerator.

More Gluten-Free Dessert Recipes to Try!

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An easy recipe for gluten-free vanilla cupcakes that are soft, fluffy, and topped with a vanilla buttercream frosting.

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Creamy Beef and Mushroom Stroganoff is ready and on the table in less than 20 minutes!

Comfort food at its finest! Steak in a creamy white wine sauce, served over pasta OR noodles. Your family will go crazy thinking there's a hidden chef in your kitchen with this Creamy Beef and Mushroom Stroganoff!

No canned soups or ready made packets of any thing, and no coating the beef with any flour. Just a beautiful, silky cream sauce with a hint of wine aromas gently simmering away on the stove. Rivals any restaurant! I first shared this recipe three years ago (CD is getting OLD), and readers LOVED it so much back then that I thought I'd fix up the old phots and republish it back with some tips so all of my new readers can make it for dinner!

The Best Cut Of Meat For Beef And Mushroom Stroganoff

I prefer the following beef cuts in this recipe. They stay tender during the cooking process without drying out and causing overly chewy pieces of meat in your sauce.

Because there is nothing worse than chewy dried out meat!

What Is Stroganoff Sauce Made Of?

This version is lightened up with a light or reduced fat sour cream and extra broth (or stock) for MORE SAUCE! There are so many different variations of Beef Stroganoff: some with or without sour cream, and some using brandy instead of wine. During testing, my family, friends and everyone who tried it absolutely loved this version the most. I also include Dijon mustard in this one. There's something about Dijon together with wine in a creamy sauce that warms my soul. Plus paprika and a good hint of garlic, this sauce is pretty much perfection.

What Is Beef Stroganoff Served With?

1. Egg noodles (the most popular side)

2. Pasta (any type: egg fettuccine or angel hair are the most preferred)

3. Plain rice

4. Spaghetti squash (a low calorie option)

5. Zoodles (zucchini noodles)

How To Make Creamy Beef and Mushroom Stroganoff!
*ORIGINALLY PUBLISHED MAY 12, 2015*
More Creamy Mushroom Sauce Recipes!

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Creamy Beef and Mushroom Stroganoff - Cafe Delites

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Comfort food at its finest! Steak in a creamy white wine sauce, served over pasta OR noodles. Your family will go crazy thinking there's a hidden chef in your kitchen with this Creamy Beef and Mushroom Stroganoff! No canned soups or ready made packets of any thing, and no coating the beef with any flour.

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This post may contain affiliate links. Read my disclosure policy.

This quick and easy high-protein Coconut Chicken Rice Bowl is perfect for lunch or dinner for my gluten-free, dairy-free friends!

Coconut Chicken Rice Bowl

I whipped up this healthy Coconut Chicken Rice Bowl for dinner the other night, and my family loved them, so I had to share. They're like coconut curry chicken but without the red curry paste, which you can certainly add! They're made with lean chicken breast, canned coconut milk, and spices served over jasmine or basmati rice, and I served them with some fresh cucumbers to make it a meal. I hope you enjoy them! More healthy dinner ideas like this, try these Chicken Brown Rice Bowls or these Buffalo Chicken Rice Bowls.

Why I love these Chicken Rice Bowls!

My oldest daughter Karina and my husband Tommy really love when I make this, and I love how easy it is! I aim to get around 120 grams of protein per day, so these bowls at 40 grams of protein per serving are perfect for dinner, or to meal prep for lunch. And if you're gluten-free, dairy-free, even better! Here's a few more reasons to love it...

High Protein: Each serving has 40 grams of protein, which is really filling!

Good for Many Dietary Restrictions: This healthy chicken rice bowl recipe is gluten-free and dairy-free.

Anti-Inflammatory: This meal supports overall health and well-being with anti-inflammatory ingredients like onion, garlic, ginger, and coconut milk.

Quick and Easy: These bowls come together quickly, as the sauce only takes about 5 minutes to simmer.

Perfect for Meal Prep: Make them in advance and reheat them in the microwave for a fast dinner.

Coconut Chicken Rice Bowl Ingredients

Here's what you'll need to make this recipe, and substitutions. Find the complete coconut chicken rice bowl recipe with measurements in the recipe card below.

Chicken: Skinless chicken breasts are diced as a lean protein option, but chicken thighs would also work.

Seasoning: I used smoked paprika, and dried oregano (or you can use a dried herb blend) over the chicken. If you want more flavor, add some turmeric, or Thai red curry paste.

Aromatics: Onions and garlic, for flavor.

Fresh Ginger: Depending on how much you love ginger, use anywhere from 1 teaspoon to 1 tablespoon. We are divided in my house so I usually use less, then add more to my plate.

Liquid: The base of the sauce is chicken broth and light coconut milk. Using light coconut milk reduces the calories while keeping the sauce creamy and dairy-free.

Tomato Paste: Adds flavor and sweetness, which makes this coconut sauce resemble a coconut curry.

Salt brings the flavors together.

Cilantro: Garnish the bowls with fresh cilantro. You can also use scallions.

Rice: I like these bowls with basmati or jasmine rice the best. For a simple way to cook rice, check out my Instant Pot rice instructions.

How to Make Coconut Chicken Rice Bowls

Here's the step-by-step photos and directions to make this easy chicken dish:

1. Season the diced chicken breast with salt, paprika, and dried herbs.

2. Cook the chicken in a large skillet over high heat. Remove the chicken, decrease the heat, and spray the pan with oil.

3. Sauce: Sauté the onion, garlic, and ginger for 1 minute. Then, add the broth to deglaze the pan. Simmer for a minute, then add the tomato paste, coconut milk, and salt.

4. Simmer the sauce for a few minutes to thicken. Add the chicken with any juices and cook on medium heat for a few minutes.

5. Assemble the Rice Bowls: Serve the chicken and coconut sauce over rice, garnishing with cilantro and a drizzle of coconut milk, if desired.

What to Serve with Chicken Rice Bowls

These high-protein chicken rice bowls are very filling, but if you'd like to eat them with a vegetable, here are a few ideas:

How to Meal Prep Rice Bowls

These easy chicken rice bowls are great for meal prep since they reheat so well.

1. Prep the coconut chicken and rice the day before eating.

2. To heat, fill your bowl with rice and chicken and microwave until warm.

3. You can also pre-assemble the bowls in food-storage containers to take to work.

Storage

Leftover chicken and rice will last for four days in airtight containers in the refrigerator.

More Chicken Breast Recipes You'll Love

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Ever tried artichoke in lasagna? If not, you've been missing out. This vegetarian recipe is freshly flavored, hearty and cheesy, but not too heavy. It's a marvelous option for date night at home or a special Sunday dinner.

This spinach and artichoke lasagna recipe has been one of my personal favorites for nearly a decade, and it has raving reviews. Today, I'm sharing it again with new photos and a step-by-step video. You'll also find plenty of serving suggestions below to round out your meal.

I originally created this recipe for our friend Scott. He came to the blog looking for a lasagna recipe to cook for his wife, Sara, and I had nothing to offer! This recipe formed the backbone for my Best Vegetable Lasagna and Vegan Lasagna, so if you have enjoyed those, you'll certainly love this one.

This recipe taught me the beauty of no-boil lasagna noodles, which are so much easier and quicker to work with. It also features a simple, no-cook, diced tomato sauce with basil and garlic that tastes so fresh. Try it, and you'll see!

Spinach Artichoke Lasagna Notes & Tips

You'll find the full recipe below. Here are a few tips and options to be aware of before you get started.

This recipe is designed for no-boil lasagna noodles, which saves a few steps and makes for easier layering.

I used cottage cheese in this recipe instead of the classic ricotta. It's a little trick I learned from America's Test Kitchen (they are full of tricks!). Cottage cheese has a better flavor and texture than ricotta when it comes to lasagna. I am not a fan of cottage cheese on its own, but it's perfect in this recipe!

If you are in a pinch for time, you could substitute store-bought sauce for the homemade sauce below.

You could also get by with frozen spinach instead of fresh, but the fresh spinach flavor really plays nicely with the fresh-tasting tomato sauce.

If you don't love artichokes or can't find any, you can skip them altogether for a classic spinach lasagna recipe.

The recipe below makes heavy use of a food processor, but if you don't have one, you can use a blender.

If you don't have a food processor or blender, buy crushed tomatoes instead of diced, skip the blended cottage cheese step and chop the spinach mixture after it's done cooking.

Watch How to Make Spinach Artichoke Lasagna

Spinach Artichoke Lasagna Serving Suggestions

While this lasagna already offers a serving of hearty greens, it's great with a side salad. The most simple side salad options include this Lemony Kale Salad or Super Simple Arugula Salad. Or, improvise your own with my Italian Dressing or Lemon Vinaigrette.

Other side dish options include green beans-try these Best Ever Green Beans, Perfect Roasted Green Beans, or Green Bean Salad with Toasted Almonds and Feta (I think the Mediterranean flavors would complement the spinach and artichoke).

For date night at home, you could end the meal with a special dessert. I love Betty's Pots de Crème for the small portion and rich flavor. Foolproof Basque Cheesecake tastes amazing, and it's best made in advance. For just two people, try these chocolatey Mini Lava Cakes for Two!

More Hearty Italian Recipes to Try

Here's a short collection of cheesy baked Italian dishes. Browse more Italian recipes here.

Please let me know how your lasagna turns out in the comments! I love hearing from you.

Spinach Artichoke Lasagna

This healthy vegetarian lasagna includes lots of fresh spinach, jarred artichokes and the simplest homemade tomato sauce. This lasagna tastes even better the next day! Recipe yields one 9-inch square lasagna, which is enough for 8 to 9 servings.

Nutrition Show Nutrition Hide Nutrition

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This healthy vegetarian lasagna includes lots of fresh spinach, jarred artichokes, and the simplest homemade tomato sauce.

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Spicy Tuna Poke Bowls made with chunks of fresh tuna, avocado, cucumbers, spicy mayo, scallions cut on the bias served on a bed of steamed rice - YES please!!

Spicy Tuna Poke Bowl

My poke bowl obsession runs as deep as my sushi obsession and I am not alone! In the past year or two, New York has exploded with poke bowl restaurants from the NYC to the end of Long Island. But the great news, it's just as easy to make from scratch! More recipes like this spicy tuna poke bowl you may like are Ahi Poke Bowls with Mango, California Shrimp Stacks and California Spicy Crab Stuffed Avocados.

My friend went tuna fishing and gave me fresh tuna (lucky me!), which inspired these spicy poke bowls! They are so easy to make, all you need is some fresh sushi grade tuna or salmon, rice and add your favorite toppings. I had them for dinner which I shared on my instagram story and had so many questions I figure I would share the recipe.

What is Poke?

Poke is a dish traditionally made with fresh raw fish and toppings like onions and seaweed, has been popular in Hawaii for decades.

To start my poke bowl, I used sushi rice and basically followed the directions on the package, but for this post I used short grain brown rice which I buy frozen and takes 3 minutes to heat up. You can use either, or keep it low-carb by using cauliflower rice or zucchini noodles instead.

Is the rice in a poke bowl hot or cold?

Poke bowl is made with super cold tuna or fish served over warm sushi rice, brown rice or black rice. The contrast of warm and cold make it a delight.

How To Buy Sushi Grade Fish

Find a reputable fishmonger or market. Look for one that sells in high volume, gets in regular shipments, and has a knowledgeable staff.

Ask questions. Always talk to the vendors before buying the fish to make sure it's safe for raw consumption. If your fishmonger is storing unwrapped sushi-grade fish in the same refrigerated case as non-sushi-grade fish, this should be a big red flag.

Use your senses. The fish should smell fresh like the ocean, never fishy. The color should be vibrant.

How long does a poke bowl stay fresh?

It's best to eat raw fresh poke the day you make it, but it will keep in the fridge up to two days.

Spicy Mayo

I was surprised how many questions I had about the spicy mayo. It's so simple, just mayo and sriracha. Make it as spicy or mild as you wish. You can use full fat mayo or light mayo, I use what I have on hand. I usually make a larger amount which I keep refrigerated in a squirt bottle to make it easy to drizzle over my poke bowl.

More Tuna Salad Recipes:

Photo credit: Jess Larson

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Spicy Tuna Poke Bowls (Obsessed!) - Skinnytaste

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Spicy Tuna Poke Bowls made with chunks of fresh tuna, avocado, cucumbers, spicy mayo, scallions cut on the bias served on a bed of steamed rice - YES please!! My poke bowl obsession runs as deep as my sushi obsession and I am not alone!

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Zucchini fritters made extra crispy and extra tasty with the addition of parmesan! Crispy on the outside, and moist but not soggy on the inside.

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This frosty margarita mocktail is a refreshing nonalcoholic copycat version of the restaurant favorite. All you need is a blender and a few ingredients to blend up this refreshing treat. Grapefruit juice, while not a traditional margarita ingredient, adds a punch of flavor in place of tequila.

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This is a recipe for how to roast eggplant in the oven so each piece is plump and juicy on the inside, and beautifully caramelised on the outside. Never again suffer through a tray of mushy mess!

Roasted Eggplant

The quickest way to elevate (almost) any vegetable is to roast it. And eggplant is no exception! It's nothing interesting when raw - pretty tasteless actually.

But when you give it a good blast in a hot oven, it completely transforms. That moment when you bite through the gorgeous caramelised edges and the juicy flesh inside bursts in your mouth... UGH! So good!

Todays recipe is for roasting eggplant cubes. The two other common ways to roast eggplant is cut in half (like boats - here's a recipe) or sliced into rounds (see this recipe).

What you need for roasted eggplant

Cross my heart, you don't need anything more than salt, pepper and olive oil to roast eggplant. The caramelisation adds tons of flavour!

Eggplant roasting problems!

A common problem people run into when roasting eggplant cubes is that they turn into mush before they caramelise. Been there, done that!

The key to fix this is simple:

1. cut into large pieces - smaller pieces cook too quickly and turn into mush before the outside has a chance to caramelise; and

2. roast at a high temperature so the surface gets "sealed" and holds in the juicy inside.

The other problem some people have is that when they go to flip or serve the eggplant cubes, the caramelised skin comes off. This happens if:

1. you've skimped on the oil; or

2. the flip you use doesn't have a sharpish edge.

So if you're a roasted eggplant newbie, parchment / baking paper is highly recommended - this will ensure you don't lose any of that caramelised skin! (Seriously, it will make you cry if it all gets stuck on the pan)

How to roast eggplant

So with that said and done, here is how to cut and roast eggplant:

cut into thick 3cm / 1.2″ slices, then cut each slice into pieces to form cubes / rectangles

drizzle with olive oil, sprinkle with salt and pepper then toss well in a bowl using a rubber spatula

spread out on tray and bake at 240°C/ 450°F for 20 minutes, flip, then for another 10 minutes, until the eggplant is super soft and caramelised on the edges

Peeling - if you're bothered by eggplant skin (which I am not - I don't find it at all chewy), peel "zebra tripes" down the eggplant like this. If you don't leave at least some skin on, then the eggplant cubes are prone to collapsing and turning into mush - you need some skin to hold it together.

Bitterness & salting - In the past, the standard preparation method for eggplant including salting the eggplant to remove bitterness. The eggplant of today has largely had the bitterness bred out of it so unless you have a very old, very large one, you shouldn't have this problem. I never have, and I only salt eggplant for specific recipes (like Greek Moussaka).

However, if you can't get your head around cooking eggplant without salting it, here's how: sprinkle the cubed eggplant with 1 tsp salt, toss, leave in colander for 30 minutes. Rinse then thoroughly pat dry, toss with oil and pepper (NO SALT), roast per recipe.

Select eggplants that are firm but have a bit of give, and feel heavy for their size (light = dried out inside).

Extra flavour and serving Roasted Eggplant

I truly mean it when I say that eggplant roasted with just salt and pepper is so good, you will be completely happy to eat it plain. And that's certainly the way I serve it most of the time. It's so juicy, you don't even need a sauce!

But if you want to jazz it up a bit, here are a few ideas:

Thyme (my favourite, pictured below) - 1 tsp fresh thyme leaves sprinkled over. It goes so well with roasted eggplant, makes it taste almost buttery;

Parsley, chives or green onions - for touch of freshness and colour (not so much flavour);

Lemon juice - squeeze of fresh lemon juice (also great paired with thyme);

Balsamic vinegar (tiny drizzle) - pop of tartness is terrific! OR drizzle of balsamic glaze;

Dollop of yogurt - creamy yogurt pairs really well with the juicy eggplant flesh;

Pomegranate - plus yogurt. Looks spectacular!

Sprinkle of parmesan - reminiscent of Eggplant Parmesan.

More ways to use roasted eggplant!

And a few other ideas for ways to use roasted eggplant:

OR in this big, juicy lentil salad piled high with roasted eggplant that I also shared today.

Don't run for the hills at the thought of lentils - you haven't tried MY lentil salad yet! It is not your usual bland and boring lentil salad, that's for sure! - Nagi x

Watch how to make it

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Oven roasted eggplant (aubergine)

Recipe video above. This is a recipe for how to roast eggplant in the oven so each piece is plump and juicy on the inside, and beautifully caramelised on the outside. As oposed to a mushy mess, or shrivelled up and dismal! The key is: large pieces and high oven temp.

Eggplant is actually really bland when raw, but it completely transforms when roasted. You don't need anything more than salt and pepper, but I've added some suggestions!

Preheat oven to 240°C / 450°F (220°C fan).

Line a tray with parchment/baking paper (optional - recommended for first timers so you don't lose the caramelised surface).

Cut eggplant into large cubes - 3 cm / 1.2". Place in large bowl, drizzle with oil, salt and pepper.

Toss well, spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal.

Transfer to serving plate. Delicious served plain, but see below for some finishing options.

FINISHING OPTIONS:

1 teaspoon fresh thyme leaves (my favourite!), drizzle of fresh lemon juice, parsley, chives or green onions (for touch of freshness and colour, not so much flavour), tiny drizzle of balsamic vinegar (pop of tartness is terrific! OR drizzle of balsamic glaze), dollop of yogurt (creamy yogurt pairs really well with the juicy eggplant flesh).

Peeling - if you're bothered by eggplant skin (which I am not - I don't find it at all chewy), peel "zebra tripes" down the eggplant like this. If you don't leave at least some skin on, then the eggplant cubes are prone to collapsing and turning into mush - you need some skin to hold it together.

Bitterness & salting - In the past, the standard preparation method for eggplant including salting the eggplant to remove bitterness. The eggplant of today has largely had the bitterness bred out of it so unless you have a very old, very large one, you shouldn't have this problem. I never have.

However, if you can't get your head around cooking eggplant without salting it, here's how: sprinkle the cubed eggplant with 1 tsp salt, toss, leave in colander for 30 minutes. Rinse then thoroughly pat dry, toss with oil and pepper (NO SALT), roast per recipe.

Select eggplants that are firm but have a bit of give, and feel heavy for their size (light = dried out inside).

Keywords: baked aubergine, roasted eggplant

I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Life of Dozer

Some people don't find lunch at my place very relaxing....

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This is a recipe for how to roast eggplant in the oven so each piece is plump and juicy on the inside, and beautifully caramelised on the outside. Never again suffer through a tray of mushy mess! The quickest way to elevate (almost) any vegetable is to roast it.

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This baked ziti with sausage is a MAJOR family pleaser. It's similar to meat lasagna but without the fuss, easy enough for a weeknight but also special enough for company, and it makes a great prep-ahead potluck dish.
People often say to my kids, "You must love having a mom who cooks all the time." The kids jokingly lament that it's not as great as it seems. When I'm developing recipes, we eat the same dinner for several nights in a row (whether they like it or not), and when I'm working on desserts, we order pizza. But when I was testing this sausage baked ziti and serving it night after night, absolutely no one complained; it's a MAJOR family pleaser.

Loaded with Italian sausage, which packs a ton of flavor, it's similar to meat lasagna without the fuss, easy enough for a weeknight but also special enough for company, and it also makes a great prep-ahead potluck dish. While the baked ziti is in the oven, throw together a big Italian salad and warm some bread, and a comforting, make-everyone-happy dinner is served.

What you'll need to Make Baked Ziti with Sausage

Before we get to the step-by-step instructions, a few words about the ingredients:

Ricotta cheese is a traditional addition to baked ziti, but I leave it out because it has a tendency to get dry and grainy when baked. I use heavy cream to add richness instead.

For the mozzarella cheese, I recommend using whole milk mozzarella; it melts beautifully. You can purchase a plastic-wrapped brick of mozzarella (pictured above and sold in the dairy case) and shred it yourself. (To make it easier to work with, pop it in the freezer for 15 to 20 minutes prior to shredding.) Or, to save time time, use pre-shredded mozzarella; just be sure it is whole milk rather than low fat. Avoid fresh buffalo mozzarella, which is best suited for salads.

Many grocers sell bulk Italian sausage (pictured above), which is simply ground sausage without the casings. If you can't find it, you can ask your butcher to take the meat out of the casings or do it yourself.

How to Make Baked Ziti with Sausage

Begin by boiling the ziti noodles in salted water until very al dente, about 7 minutes. (The pasta will continue to cook in the oven so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside.

Heat a large sauté pan over medium-high heat.

Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate.

Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute.

Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer for 10 minutes.

Add the heavy cream, 1/3 cup of the Pecorino Romano, and basil to the pan.

Then stir in the cooked sausage.

Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine.

Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano.

Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and Pecorino Romano.

Transfer to the oven and bake, uncovered, until the cheese has melted and browned, about 15 minutes.

Sprinkle with more basil and serve.

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Baked Ziti with Sausage

This baked ziti with sausage is a MAJOR family pleaser. It's similar to meat lasagna but without the fuss, easy enough for a weeknight but also special enough for company, and it makes a great prep-ahead potluck dish.

Ingredients

Instructions

1. Bring a large pot of salted water to a boil. Cook the ziti according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside.

2. Preheat the oven to 425°F and set the oven rack in the middle position.

3. Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer, uncovered, for 10 minutes.

4. Add the heavy cream, 1/3 cup of the Pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and Pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.

5. Make Ahead: This dish can be assembled and refrigerated, covered, up to 2 days in advance. Since the dish will be cold, the baking time will need to be increased. To bake, cover tightly with aluminum foil and place in a 425°F oven for 25 minutes, then uncover and bake for another 10 to 15 minutes, or until the cheese is lightly browned and the pasta is hot throughout.

6. Freezer-Friendly Instructions: The dish can be frozen unbaked. When you're ready to cook it, defrost in the refrigerator for 24 hours, then proceed with the Make Ahead instructions above.

Pair with

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Baked Ziti with Sausage - Once Upon a Chef

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This baked ziti with sausage is a MAJOR family pleaser. It's similar to meat lasagna but without the fuss, easy enough for a weeknight but also special enough for company, and it makes a great prep-ahead potluck dish. People often say to my kids, "You must love having a mom who cooks all the time."

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EASY DINNER RECIPES FOR FAMILY: TATERTOT CASSEROLE

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I used to eat this casserole at a friend’s house growing up and I loved it! So now that I’m all grown up and have a family of my own, it’s something I wanted…

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This easy bean soup is so simple it only requires 5 basic pantry ingredients to make. It's loaded with creamy white beans, hearty vegetables and salty, smoky bacon for a soup that's warm, satisfying and so comforting on a chilly day!

Why This Recipe Works

Beginner friendly and inexpensive to make

Utilizes simple pantry ingredients

Gets lots of flavor from smoky, salty bacon

Can be dressed up with added vegetables and flavorings

Freezes beautifully

Bean Soup Recipe Ingredients

Beans - I use dried beans in this recipe since they're super inexpensive. I used cannellini beans but you can also use great northern beans, cranberry beans, pinto beans, chick peas or really any other dried bean you have in your pantry. Rancho Gordo beans are a little more expensive, but totally worth it.

Bacon - You really can't skip the bacon here because it provides most of the flavor. You can use a turkey or beef bacon if avoiding pork, or you can even substitute a smoked turkey leg or ham hock instead.

*Find the full ingredient list in the recipe card below!

How to Make Bean Soup

1. Saute the bacon over medium low heat in a large, heavy-bottomed pot. Cook the bacon slowly, stirring occasionally, over relatively low heat so that it renders out most of it's fat. After about 15-20 minutes, the bacon will be crisp and there will be quite a bit of fat in the pan. Drain out as much fat as possible and reserve it for another use if desired.

2. Saute the onion, carrot, and celery with the remaining bacon (there should still be a thin coating of fat). Season with salt and pepper. After about 10 minutes, the vegetables should be translucent.

3. Add the garlic, if using, and saute for about 2 minutes more. Add the beans, water, and parmesan cheese rind (if using).

4. Taste the broth and then season liberally with salt and pepper - since we're using water, it will take quite a bit of salt to make it taste flavorful.

5. Cover and simmer for about 1 ½ hours or until the beans are tender (time will depend on your beans).

6. Taste for seasoning and adjust as needed. Use the back of a spoon to smash a few beans against the side of the pot to thicken it slightly. Remove the parmesan cheese rind if using and serve with a drizzle of olive oil crusty bread.

Tips for Success

This soup is meant to be simple - it has plenty of flavor as written but you can gussy it up however you want. Try adding a handful of chopped kale or baby spinach leaves to add a few more greens. Or swap out the water for stock, add a bouillon cube or different herbs and spices to add even more flavor to the broth.

If you forgot to soak your beans overnight, use the quick soak method: Cover beans with water and bring up to a boil. Turn off the heat and let them soak for one hour, then proceed with the recipe.

You can use canned beans instead of dried and simmer for just 30 minutes to let the flavors meld.

What to Serve With Bean Soup

This is a hearty and filling soup all on its own, so it doesn't need much else. A light side salad is never a bad move, like my simple arugula salad, or mixed greens tossed with a Homemade Balsamic Vinaigrette. It's also great with bread of some kind, like my homemade focaccia or these light and flaky cheddar biscuits. You can also top it with some homemade croutons for crunch!
This post may contain affiliate links.

FAQs

What if I forgot to soak the beans overnight?

Soaking the beans over night helps them cook quicker and makes them easier to digest. If you didn't soak them overnight, use the quick soak method: Cover beans with water and bring up to a boil. Turn off the heat and let them soak for one hour, then proceed with the recipe.

Can I use canned beans instead?

Yes, you can substitute 3-4 cans of beans in place of the dried beans. Reduce the water to 5 cups and only simmer for 30 minutes (or longer if you like).

Can this soup be frozen?

Yes, it freezes beautifully and can be kept in the freezer for up to 6 months.

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½ lb bacon diced

1 Spanish onion large, finely diced (about 2 cups)

2 carrots medium, finely diced (about 2 cups)

5 ribs celery finely diced (about 2 cups)

salt and pepper

2 cloves garlic minced (optional)

1 lb great northern beans or cannellini beans, soaked overnight* and drained

2 quarts water 8 cups

1 Parmesan cheese rind optional

1. Saute the bacon over medium low heat in a large, heavy-bottomed pot. Cook the bacon slowly, stirring occasionally, over relatively low heat so that it renders out most of it's fat. After about 20 minutes, the bacon will be crisp and there will be quite a bit of fat in the pan. Drain out as much fat as possible and reserve it for another use if desired.

2. Saute the onion, carrot, and celery with the remaining bacon (there should still be a thin coating of fat). Season with salt and pepper. After about 10 minutes, the vegetables should be translucent.

3. Add the garlic, if using, and saute for about 2 minutes more. Add the beans, water, and parmesan cheese rind (if using).

4. Taste the broth and then season liberally with salt and pepper - since we're using water, it will take quite a bit of salt to make it taste flavorful.

5. Cover and simmer for about 1½ hours or until the beans are tender. Time will vary depending on the beans you use.

6. Taste for seasoning and adjust as needed. Use the back of a fork to smash a few beans against the side of the pot to thicken it slightly. Remove the parmesan cheese rind (if using) and serve with a drizzle of olive oil and crusty bread on the side.

If you didn't soak your beans overnight, you can use the quick soak method: Cover beans with water and bring up to a boil. Cover and turn off the heat and let soak for 1 hour. Proceed with recipe as written.

You can substitute 3-4 cans of beans in place of the dried beans. Reduce the water to 5 cups and only simmer for 30 minutes (or more if desired).

This soup is meant to be simple - it has plenty of flavor as written but you can gussy it up however you want:

Add a handful of chopped kale or baby spinach leaves to add a few more greens

Swap out the water for stock, add a bouillon cube or different herbs and spices to add even more flavor to the broth.

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This simple bean soup is loaded with creamy white beans, hearty vegetables and salty, smoky bacon - only 5 basic pantry ingredients required!

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