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Making your own butter is an old-fashioned skill Ma Ingalls would be proud of, but making your own butter from powdered milk goes a step further when it comes to self-sufficiency skills!

The best part is, if you don't have fresh cream on hand you can still use powdered milk from your food storage to make this homemade butter from scratch.

How to Make Butter from Powdered Milk
Note: This is a guest post submitted by a Little House Living Reader. I (Merissa) have not personally tried this recipe so your results may vary.
So the other morning I woke up thinking...if you can make butter from milk, why can't I make butter from powered milk? It seems simple enough, right?

The problem is that most powdered milk is non-fat, which is not ideal for making butter (something that is notoriously high in fat). But then I discovered Nestle "Nido"-brand powdered whole milk, which has a higher fat content than other skimmed varieties. So I tried it with this, and it worked!

The recipe is pretty straight-forward. You can make it with a food processor (which is how I make it), or you can simply put all of the ingredients into a Mason jar and shake it until it thickens up to butter consistency.

Of course, this isn't real butter, because it calls for vegetable oil of some kind as well as water. But it's a great recipe to have on hand if you need to whip up some butter (quite literally) and you don't have anything but your dried food stores on hand.

Here's what you do...

How to Make Butter from Powdered Milk

Ingredients:

3/4 c. powdered milk

1/3 c. water

1/4 c. oil (coconut oil, avocado oil, olive oil, etc.)

Pinch of salt (for "salted butter")

Directions:

1. Add the powdered milk to your food processor (or Mason jar). Then add the water, oil and salt.

2. Blend (or shake) for a few minutes and then check to see if it's starting to thicken. Keep blending until it starts getting really thick (remember, you're aiming for butter consistency). Check on it ever couple minutes to see if it's getting there.

3. After a few minutes it should be pretty thick, like butter or margarine. It might not be as thick as you're used to with butter or margarine, but that's also what makes it extra spreadable!

Looks, smells, and tastes like butter. Yum!

This recipe will make about 3/4 cup of "butter." It will store in the fridge for at least a week and you can use it in place of butter on toast, vegetables, buns, etc. I haven't tried it in baking. I'm not sure if it would hold up when heated up to oven temperatures, but feel free to give it a try and let me know your results!

For more homemade butter recipes, check out this post on how to make Homemade Butter In The Blender.

Or for something a little different, try this Homemade Honey Butter.

Looking for some yummy homemade food to spread your butter on? How about these Blueberry Muffins, or these Buttermilk Biscuits, or maybe these Quick Pull Apart Rolls.

And if you're looking for more pantry staples you can make from scratch with ingredients you probably already have on hand, check out these posts:
7 Pantry Staples to Start Making Homemade Mayo Recipe Homemade Ketchup Homemade BBQ Sauce Homemade Yogurt
Want to print this recipe for how to make butter from powdered milk? Grab it below!

How to Make Butter from Powdered Milk
This blog post on How to Make Butter from Powdered Milk was originally published on Little House Living in February 2011. It has been updated as of April 2019.

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Making your own butter is an old-fashioned skill Ma Ingalls would be proud of, but making your own butter from powdered milk goes a step further when it comes to self-sufficiency skills! The best part is, if you don't have fresh cream on hand you can still use powdered milk from your food storage to make this homemade butter from scratch.

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My Better Than Restaurant Salsa combines the best of two worlds ~ it's got that deep rich roasted tomato flavor and thickness that you love from your favorite cantina, but brightened with fresh colorful veggies and cilantro. This is stupid easy, so let's make it!

Salsa, it's the 6th food group around here, and it's awe inspiring how many ways there are to change up this mother of all sauces. It's also one of the easiest foods to make from scratch. But let's get real, the very best salsa always seems to be the one you get in a restaurant, restaurant salsa has a undeniable cache about it and I've set out to recreate that experience in my own kitchen, and even take it one step further.

When we say restaurant style salsa it's a catchall phrase for a salsa that is made right in a blender or food processor, and it's a great way to make a super quick appetizer for a crowd. Today's recipe is a hybrid restaurant salsa because I only do part of it in the processor. I begin by pulsing fresh garlic, a can of fire roasted tomatoes, and a can of fire roasted peppers. The canned tomatoes and peppers make a thick base that isn't watery, which I love.

My secret is to add in finely minced fresh peppers (both sweet and hot,) red onion, and fresh cilantro, along with a squeeze of lime, some extra virgin olive oil, and a dash of vinegar for extra acidity. You get this great contrast between the cooked base and the fresh additions, instead of having it all blitzed together into an homogeneous mixture.

Tips for fabulous better than restaurant salsa ~
Isn't it great not to have to bother a waiter for yet another refill of salsa ~ I just reload from the vat jar in the fridge!

Be sure to get fire roasted canned tomatoes and peppers, the flavor is wonderful.

To get that fine even mince on my fresh peppers and onions I use my Alligator Vegetable Chopper, it's literally one of my favorite kitchen tools and it gets tons of use during summer salsa season.

Plan to let the salsa rest in the refrigerator for at least an hour before serving so the flavors can develop and mingle.

Taste just before serving to adjust any of the elements, you'll be able to judge it better after it has rested.

Better Than Restaurant Salsa

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

For a less spicy salsa remove the seeds and veins from the hot peppers, or leave them out entirely.

For a smoother texture, throw everything in the blender or processor and blitz.

don't forget to pin this better than restaurant salsa~

The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul. My mission? To get you fired up about good food. My recipes are never fussy and always exciting ~ there are 2,000 and counting on the blog!

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My Better Than Restaurant Salsa combines the best of 2 worlds ~ it's got that deep rich roasted tomato flavor and thick body that you love from your favorite Mexican restaurant, along with the bright vibrant crunch of hand chopped veggies. This salsa is low fat, low carb, gluten free, and addictive!

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I am a little obsessed with beanpole garden tents after exploring this with my kids.

Creating a bean pole garden tent, covering or fort in your yard can help kids get really invested into gardening and create a special and shady space for them to play. You're going to love these ideas for bean pole garden tents.

We first discovered the wonder of these garden tents on a visit to our local arboretum.

The tent structure covered with vines quickly became my children's favorite spot. After all, it's a tent made out of plants.

It's whimsical, cute, and fun.

And bonus: these tents makes the perfect hideaway for kids of all ages.
This article contains affiliate links.
How to Make a Bean Pole Garden Structure

This is one of the easiest DIY garden projects ever.

Seriously.

Supplies Needed for Bean Pole Garden Structure

You can get a simple trellis kit at a garden center or we love these ones from Amazon:

Or if you want to make it from scratch at home...

Best Plants for Climbing Bean Poles & Trellis

Next, choose what plants will grow up the tent. Pole bean seeds are a popular option. I know if we pick this option, my son will totally eat all the beans.

But if you and your kids prefer flowers, choose from among an array of annual climbing flowers too! The kids will totally get a kick out of seeing them grow up the poles.

Building Your Beanpole Garden Structure

Setup is easy peasy.

1. First create the tent using the poles or sticks.

2. Tie them together with the string.

3. Add some soil around the base to stabilize the tent.

4. Last but not least: plant those seeds around the base of the tent!

Great Gardening Project with Kids

This is a fabulous backyard lesson for kids too.

Not only can they get involved in building the tent, but they'll also learn a ton about gardening as well as how plants grow.

Because, no, those seeds won't grow overnight, but the garden tent will still be a magical hide out in the meantime!

More Gardening with Kids Fun from Kids Activities Blog

What kind of beanpole tent garden are you going to make at home?

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Your Kids Will Love A Bean Pole Garden Tent. Here's How to Make One | KAB

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I am a little obsessed with beanpole garden tents after exploring this with my kids. Creating a bean pole garden tent, covering or fort in your yard can help kids get really invested into gardening and create a special and shady space for them to play.

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My Homemade Boursin Cheese recipe is easy to do, and the flavor is spot on. This copy cat garlic and herb creamy cheese is absolutely delicious and will save you SO MUCH money! It's perfect for any occasion.

Homemade Boursin cheese is a breeze!

I'm so excited to share this with you, it's phenomenal. The combination of fresh garlic, mixed herbs, and fluffy cream cheese is so good, you won't be able to stop eating it. Better invite some friends over. In fact this is ideal for entertaining because Boursin is special enough to stand on its own, just add crackers and you've got a party.

the simple list of ingredients:
The classic Boursin cheese includes just parsley and chives, but I think the more the merrier. A larger mix of herbs gives my cheese a more robust, herbier flavor, I think you're going to love it...

whipped cream cheese ~ the cheese in Boursin is Gournay, a type of fresh French cream cheese.

garlic ~ fresh garlic gives this Boursin cheese recipe an appealing punch.

assorted dried herbs, I used: parlsey, oregano, marjoram, tarragon, thyme, chives, sage, and basil.

how to make homemade garlic and herbed cheese spread

My small food processor works perfectly for this job, but as long as you mince the garlic fine enough, you can definitely do it by hand. You're going to need whipped cream cheese, a clove of garlic, and and assortment of dried herbs for this recipe.

Pack it into a jar after everything is mixed, and let it 'age' for 24 hours in the fridge to allow the flavors to develop and permeate the cheese. It's now ready to spread on crackers, burgers, sandwiches, etc.

tips for making your own Boursin cheese

Homemade Boursin cheese is a great idea for a host gift. Pack it into a cute Weck jar and bring it with the recipe attached.

Using good quality dried herbs is important because they're going to take center stage in this cheese. My microwave method for drying fresh herbs works great, and when you do it yourself, you get the biggest bang for your buck.

It might sound like a lot of herbs, so use less if you like. I think the cream cheese can really handle quite a bit without being overwhelmed, so I loaded it up. Be sure to crush the herbs further between your fingers as you add them to bring out the flavors.

How to use your homemade Boursin

"Just made this and it is delicious. I put some on a cracker and asked my husband what he thought it was - he got it on the first bite. Took some over to his mom and she said the same thing. Thank you for a great recipe." ~Joan

variations to make this diy garlic and herb cheese your own ~

You can use very finely minced fresh herbs for a different type of flavor.

Go ahead and use a low fat whipped cream cheese for a skinny homemade Boursin cheese recipe.

Try mixing the whipped cream cheese with some soft goat cheese for an extra tang.

Homemade Boursin Cheese Recipe

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul. My mission? To get you fired up about good food. My recipes are never fussy and always exciting ~ there are 2,000 and counting on the blog!

# data[].attributes.attachment_link.description
My Homemade Boursin Cheese recipe is easy to do, and the flavor is spot on. This copy cat garlic and herb creamy cheese is absolutely delicious and will save you SO MUCH money! It's perfect for any occasion. I'm so excited to share this with you, it's phenomenal.

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Published: by Elizabeth Waddington · This post may contain affiliate links.

If you have never heard the term Hügelkultur before, then you may be rather confused about the subject of this article.

But those in the know understand that this is a key approach in organic gardening - and that Hügelkultur raised beds are a common feature in permaculture gardens.

In this article, we will demystify this gardening technique, and lead you through the process of creating your own Hügelkultur raised beds step by step.

What is Hügelkultur?

A new hügelkultur bed.

Hügelkultur is a method for creating growing areas in a garden or on a small-scale farm or homestead.

The name comes from the German for 'mound culture'.

This is a type of food growing system that has been used in parts of Europe throughout history.

It has been used in Germanic countries and in areas of Eastern Europe for hundreds of years and now has a strong following around the world where permaculture is in practice.

In this system, food is grown in raised beds with a mounded shape and form.

These mound shapes are created by marking out an area that is then filled with wood (ideally partially rotted), then topped with other organic matter, soil and compost.

Plants can then be placed into these mounds, positioned according to their growing needs.

The wood and other matter slowly rots down in place, releasing nutrients and creating a valuable and good quality soil for the growing of food crops.

The wood harbours useful soil life and also draws in water and stores then releases it like a sponge. This means that the need for intensive watering throughout the year is reduced.

Why Adopt a Hügelkultur Approach?

The mounds created with this method have several advantages over other raised bed methods. Namely:

They are better at retaining moisture and are filled with useful humus.

They create several different environmental conditions in a relatively small space.

As you are composting in place, the organic material rotting down will slightly warm the soil, increasing the length of your growing season and helping plants that are on the slightly more delicate side.

There are also fewer problems with soil compaction, as the decaying wood will create air pockets over time, keeping the soil aerated.

Step One: Deciding on Shape, Size and Position for Hügelkultur Raised Beds

One of the most important things early in the process is to determine the shape, size and location of your hügelkultur raised beds.

Beds should be narrow enough that you can easily reach to the centre of the beds. The taller you make them the more moisture they will retain.

A six foot high mound might sound extreme but it can mean easy picking of produce as you won't have to stoop and the bed will not require any watering all summer and will survive an entire summer of drought conditions.

Most people go for a two or three foot high bed, which can still last without water for two or three weeks and has many of the same benefits as the larger mounds.

You can vary the width and the exact style but the principle remains the same. Remember the mound will shrink considerably over the first few years.

Hügelkultur is ideal for forming beds in a range of different shapes and sizes.

Since you are forming mounds with organic matter, you can easily shape them into long, straight traditional lines, circular or curved forms, or wave-shaped beds.

You are really only limited in shape by your imagination and the strictures of your site. But it is a good idea to think about practicality, and about the needs of the particular plants that you wish to grow.

When deciding where to place your hügelkultur beds, it is important to remember that south facing sides (in the northern hemisphere) will be sunnier, warmer and drier than the northern facing sides.

Plants placed towards the top of the mound structures will be those that require less water, while those planted further down will benefit from higher levels of moisture.

Step Two: Sourcing and Preparing Materials

Once you have decided on the size, shape and location of your hügelkultur raised beds, it is time to consider the materials with which they will be made.

One of the good things about this system is that you can often find everything that you require in your garden or close by.

To make your hügelkultur raised beds you will need:

Woody prunings from the forest garden.

Wood/ Woody Material

You will build up the bases of your hügelkultur raised beds using wood and woody material.

Do not use cedar wood, cherry or black walnut to form your beds.

Most woods, however, are fine. Pines are not ideal but with other biomass they will work okay.

The best wood to use is wood that is already quite rotten though newly cut wood can also be used in combination with a nitrogen rich material like grass clippings or sods.

This is because wood uses up a fair amount of nitrogen in the initial stages of its decay, so this must be taken into account.

You can inoculate wood with mushroom spores to add even further to your food yield.

Leafy and woody prunings/trimmings.

Organic Matter

To cover this woody pile, you will require layers of organic matter. You will require both nitrogen rich materials like grass clippings, kitchen scraps and green leaves, and carbon rich materials, like straw or dried leaves.

Basically, anything that you would include in a regular compost heap can be included in a hügelkultur mound.

What you are, in essence, doing is composting in place, rather than making compost elsewhere and transporting that compost to create your growing areas.

When sourcing materials, you should do your best to make use of materials from your own site.

Where this is not possible, you should source materials from locations as close as possible to where you live.

Compost/ Soil

Home-made compost.

To top your hügelkultur raised beds and give you something to plant into, you will need a thin layer of compost/ soil.

Using home-made compost is ideal, and you can also use loam/ topsoil dug from the location of the new beds in certain situations.

Again, the less you have to import from outside your own land the better.

Step Three: (Optional) Making Bed Edging for Your Hügelkultur Raised Beds

While it is not strictly necessary, as the mounds can stand alone, you may prefer to make some edges for these new raised beds.

There are plenty of different natural and reclaimed materials that you could use for this purpose.

As above, it is the best and most sustainable choice to select materials that you have on hand - materials that you can source on or around your own property. For example, you might use:

Logs or timber.

Natural stone.

Cob or adobe.

Earth bags.

Reclaimed bricks.

Other reclaimed material, like glass bottles or other household waste.

Marking out the edges of the new growing area with stone.

In this instance, I used stone to create a low edging. We are renovating an old stone barn from the 1850s, and have a number of rocks that came from an internal wall we removed, and a new entrance that we made in an outside wall.

It is satisfying to be able to make use of this material elsewhere on the property.

Step Four: Preparing the Ground

Once you have sourced and gathered the materials that you need to make your hügelkultur raised beds, and decided where these will be located, their size and shape, it is time to prepare the ground to make your beds.

You should mark out the areas for your raised beds. One easy way to do so is by creating a trail of flour around the edges of the shape you wish to make.

Bed position marked out with flour.

Take a look at the site you have chosen. Is it bare soil, grass, or does it have other vegetation in place?

If the site is already bare down to the soil, you can simply progress to the next stage.

Where there is grass, it is a good idea to do one of two things before you begin to build your mounds.

If the site is overgrown with problem weeds, you should take steps to clear this area using organic methods before you begin.

On a Grass Site

You should either remove the turf of the area in which you will be creating your mounds, or cover the grass with a layer of cardboard or other material to suppress growth and reduce the chance of grass growing up through your new raised bed.

(In my hugelkultur mound, pictured above, I used wood chip to create a thick ground layer to suppress weeds, as this is what we had on hand.)

You may choose the former method if you require extra loam to top your mounds.

By stacking the turf upside down in stacks, you can allow it to break down to form a fertile loam that will be ideal as a growing medium to finish off your raised beds.

However, in an no dig garden, you will prefer to disturb the valuable topsoil as little as possible, and so will likely choose, as I did, to leave the grass cover in place.

Clearing an Overgrown Site Organically

Even areas of abandoned scrub and old rubbish dumps have been successfully turned into productive gardens.

Here are some hints to help you reclaim an overgrown or polluted patch of land for organic growing.

Rather than resorting to harmful chemicals, organic gardeners will always put in the labour to do things the right way.

When clearing very overgrown land, begin by cutting down any trees or woody shrubs with a hand axe or saw, before digging up as much of their root material as possible with a spade or mattock.

Next, turn your attention to clearing the bulk of the leafy biomass and any human-made material out of the way.

Bear in mind that much of the material that you clear can likely be used in the formation of your new hügelkultur raised beds.

Once you have marked out your beds and gathered your materials, it is time to create the mounds.

Step Five: Creating the Woody 'Skeleton' of Your Hügelkultur Raised Beds

Wheelbarrow of woody material ready to be added to the base.

Whether you are building your hügelkultur raised beds on ground level, or in shallow pits you have dug to retain turf or topsoil for the top of your mounds, the next stage is laying the woody material you have gathered in place.

Try to build up sturdy, self-supporting heaps that can form a structure for the raised beds and become the 'skeleton' for the materials that you place on top.

Especially if you are using virgin wood for this, it is key to make sure that the wood is wet thoroughly, so make sure that you give these heaps a good soaking before you progress to the next stage.

Make sure that you use rainwater for this if you can. (If you do not already have a rainwater harvesting system in place you should be sure to establish one as soon as possible.)

Step Six: Layering Organic Materials

Chickens watching as I build up the heap.

Once you have placed edging if required or desired, and built up your heaps of wood and woody material, it is time to build up further layers of the structure using the organic materials that you have sourced for the purpose.

I topped the wood with grass and other green clippings, and then layered on some more sticks, twigs and smaller woody pieces, and wood chippings.

I then repeated this process,with more green and brown materials from around our property.

Continuing to build up the mound with comfrey, partially composted grass clippings etc.

And more wood chips... etc...

Step Seven: Topping Your Mounds With Compost/ Soil

After building up the mounds to almost the required size, shape and height, it is time to top your mounds with the compost/ soil that will serve as a growing medium for your plants.

Finished mound, topped with home-made compost/ soil mix.

On our property, we keep chickens, and their manure and bedding is used to build up our compost heap and provide plenty of matter to fertilize the various growing areas.

A well composted chicken manure compost, mixed with some kitchen scraps and other organic compostable materials were added to some soil and used to cover the mounds.

Step Eight: Planning Your Planting for Hügelkultur Raised Beds

The next step, once you have created your hügelkultur raised beds, is planning your planting for the coming season.

These raised beds can be used to grow either perennial or annual crops, and are ideal for polyculture planting schemes.

In this case, the new hügelkultur raised beds are to be used predominantly as annual polyculture planting areas.

This bed is one portion of a new mandala (circular) garden design, one of four curved beds that will be around the edges of a circular keyhole garden.

This central bed will be used for herbs. The curved beds will be utilised for a four-year crop rotation system.

Step Nine: Planting Up Your Hügelkultur Raised Beds

The next step in building your hügelkultur raised beds is planting them up according to your planting plan.

What you choose to plant will of course depend on where you live, as well as the time of year when you have undertaken the work.

In order to retain nutrients and maintain the integrity of the mounds, it is best to plant them up straight away, and to avoid leaving bare soil that can be washed away in the next heavy rain.

We have so far only created one of the five beds that will make up the eventual mandala design. This is part of a slow solution for this part of the property.

Other beds will be created and planted up over the next few months.

If you'd like to be notified when we publish our article on planting our hügelkultur raised bed, then make sure you join our email newsletter. You can join here for free.

April 2019 Update: I've now planted up my Hugelkultur bed. You can read all about it here.

You may also wish to like our Facebook page for regular article updates.

Onion sets and garlic were placed into the new growing area and then covered over.

I planted up this bed with sets of overwintering onions (Radar and Winter Red) to make use of the space before herbs go into this area next spring, along with some cloves of garlic.

Step Ten: Waiting for Nature to Do Its Work

As soon as each mound has been created, it is simply a case of waiting for nature to do its work. The heap will be quickly colonized with beneficial soil biota, and other creatures.

Plants will grow, taking advantage of the nutrients released as the materials used to make the new raised beds slowly break down.

Your hügelkultur raised beds should provide fertility as they slowly break down over the next few years.

Each spring, you can top up your raised beds with further organic material and compost to maintain fertility.

Crop rotation and companion planting will also help to keep plants healthy and productive, and ensure that your hügelkultur raised beds continue to feed you and your family (and care for local wildlife) over time.

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Building A Hügelkultur Raised Bed - A Step By Step Tutorial

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Published: by Elizabeth Waddington · This post may contain affiliate links. If you have never heard the term Hügelkultur before, then you may be rather confused about the subject of this article. But those in the know understand that this is a key approach in organic gardening - and that Hügelkultur raised beds are a common feature in permaculture gardens.

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Published: by Tracey Besemer · This post may contain affiliate links.

Tomato plants are pretty darn cool in that they can grow new roots anywhere along their stem.

If you've ever seen the knobby little bumps growing towards the bottom of your stems, these are just roots waiting to happen! The scientific name for them is root primordia.

Those knobby little bumps are baby roots.

Generally speaking, they usually only show up if your tomato plants are stressed. And it's for this reason that you should always plant your tomatoes deeply in the soil. Those new roots will lead to healthy abundant plants.

But we can use this neat trick to our advantage.

You can root tomato plants from leaf cuttings and stems.

I've even accidentally snapped a tomato plant in half once and salvaged the plant by poking the top half back in the dirt.

If you want to create a few more tomato plants with those suckers you pinched off, or if your friend has an unusual heirloom tomato you'd like to grow, it's easy enough to clone a few.

Step 1 - Remove a tomato "sucker" or side shoot

Removing "suckers" is an important pruning technique for growing high yielding tomato plants. We discuss in detail the process of removing tomato suckers in this tutorial here.

Suckers are side shoots that emerge from the "crotch" of the main stem and a branch, as shown below.

For the purposes of cloning your tomato plant from cuttings, you should allow your suckers to grow to 6 inches or more before pruning them - although for the purposes of growing healthy, productive tomato plants it is good practice to remove the suckers as soon as they emerge.

Step 2 - Root your tomato cutting

You can root your tomato cutting in water allowing the roots to form before placing into soil, or you can simply place your cutting straight in the dirt.

Water rooting or dirt rooting?

Rooting tomatoes is easy

Getting a tomato plant to root in water is easy enough. You'll need a cutting at least six inches long. Just put the stem end in a cup of water. Make sure the leaves aren't in the water, or they will rot. Remove any leaves if necessary. You want only the very bottom of the stem to be submerged.

In about a week or two you'll see new roots. At this time, you can transplant your fledgling plant into dirt.

Because tomato plants naturally generate roots along their stem, you can just as easily poke your cutting or your stem into a pot of dirt. Give your new tomato clone a proper watering and call it a day.

Clone tomatoes from cuttings easily!

Either method works well, but I prefer the upfront approach of just planting straight in the dirt. It's a lot less fuss.

If I've got an especially small cutting, then I might root it in water first. You'll still want to plant it in a pot and give it a chance to get established before moving it into the garden.

Directly rooting in the dirt is quick and easy

The beautiful thing about directly rooting in the dirt, especially if you are using a substantial sized stem, is that it takes much less time to get your new plant established and on its way to producing tomatoes.

Because tomatoes are self-pollinating, you can even take a few cuttings from your plants in the fall and grow tomatoes indoors. You'll need to fertilize them more frequently. Give the stems with flowers a little shake once a day to help pollination, or try some of these other tomato hand pollination techniques, and you'll be enjoying fresh tomatoes in the middle of the winter.

Read Next:

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How To Clone Tomato Plants From Cuttings

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Published: by Tracey Besemer · This post may contain affiliate links. Tomato plants are pretty darn cool in that they can grow new roots anywhere along their stem. If you've ever seen the knobby little bumps growing towards the bottom of your stems, these are just roots waiting to happen!

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Log into Facebook to start sharing and connecting with your friends, family, and people you know.

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Some of the best-kept secrets when it comes to gardening don't require being born with a green thumb. Some just mean taking a look around your house and using some salt, soap, or even a few sheets of old newspapers. We've gathered some of the most useful home gardening tips out there - and what's more, they're so remarkably simple, they'll turn just about anyone into a pro.

Use Newspaper To Stop Weed Growth

We have some good news for anyone who has been letting their crumpled old newspapers pile up in a corner of their home. Instead of letting all of that paper go to waste, take it outside to the garden and use it to fight against stubborn weeds.

Newspaper is the perfect DIY home gardening solution when it comes to stopping weeds in their tracks. Just lay out some sheets and layer some soil on top. The newspaper is thin enough to allow moisture to run through it during waterings, but it creates a barrier that keeps weeds from growing or spreading around the garden.

Turn A Plastic Bottle Into A Greenhouse

Having a home that includes a lush, beautiful greenhouse is a dream, but for those without that luxury, a simple water bottle will do. What's more, it's surprisingly easy. First, take a plastic bottle and cut the bottom off of it. Then, take some soil and place it right in the bottom piece of the bottle, along with the seeds or plant cuttings.

Next, water the plant and place the top half of the bottle over it. The result will be a tiny greenhouse that allows plants to get humid and comfortable. Stick the bottles right under a window, watch them grow, and replant them into the garden once they get big and strong enough for the great outdoors.

A Simple Watering Can For Home Gardening

Home gardening can easily be a family-friendly activity. At times when kids want to help out with watering duties, it's definitely necessary to have another watering can on hand. But what about the people who don't have one? Well, it turns out that all someone needs is a empty gallon jug and a knife.

Unscrew the plastic lid from the top of the gallon jug. Next, using a knife or a pair of scissors, poke a few holes in the top. For those in a pinch, burning a small hole in the plastic top works as well. Then, fill up the jug, place the cap on top, and voilà! It's an extra watering can.

Use An Aluminum Can For Targeted Weed Spraying

When treating a garden with weed spray to try to eliminate those pesky weeds, there is not much standing between a healthy garden and disaster. But there is no need for all the anxiety! Instead, just grab a plastic bucket or an empty aluminum can and put them to use.

Either cut the bottom out of a plastic bucket, or clean out an old aluminum can and use a can opener to take off the top and the bottom. Place either device on top of a particularly weedy area and spray weed killer inside. This way, the spray will be focused around a specific spot, eliminating weeds along with calming your fear of killing the plants surrounding them.

Bottle Drip Feeder

Some plants prefer receiving their water from under the soil, instead of the top. If you're walking around every day with a watering can, that can be a little challenging! Instead, use old soda or wine bottles to make DIY drip feeders for your precious plants.

Bury the bottle with a few extra holes in it when you settle in your plant and then refill the bottle every few days. This allows for a slow drip into the inner parts of the soil, letting the plant's roots suck up the moisture they need.

Pretty in Pink

Did you know that with hydrangeas, you can actually change the color? Don't get stuck with flowers that only come in one color when you can beautify your garden by turning them blue and purple too. Hydrangeas are nature's perfect soil pH test.

If you make the soil basic, like with garden lime, you'll grow pink hydrangeas. If you make the soil acidic with peat, you'll grow blue hydrangeas. The intensity of the floral color will tell you how basic or acidic you made the soil and you can adjust to bring out the best in your flowers.

Sweeten Tomatoes with Baking Soda

Plenty of gardeners swear by their homegrown tomatoes and for good reason. Store-bought tomatoes often lack the juicy freshness you can get with a ripe tomato hanging from your vine. Plus, nothing can replace that pride of growing something you can feast on. But, if you want your tomatoes to be even better, we recommend breaking out the baking soda.

Sprinkle it around the soil when you plant the tomatoes and again while they grow to counteract the acidity and grow sweeter tomatoes.

In a Bind? Use a Rind!

This might sound a little silly, but if you have some new seedlings that you want to grow indoors but forgot to pick up a pot, you can use a citrus rind. One blogger accidentally discovered that their seedling did well in a lemon rind, but you could also use oranges, grapefruits, or limes for the same effect.

Just remember to throw away your peel when you transfer the seedling to a pot or the ground so that it doesn't leach up too much acidity.

Repel Mosquitos with Herbal Power

Mosquitos can be a real pain in the @$$! Not to mention the bad diseases they often carry. Keep those suckers out of your beautiful garden by planting any one of the numerous herbs that mosquitos hate.

Most people have heard of citronella, but you can also try:

The moral of the story is that you should always try to find natural remedies for keeping pests away before you reach for the spray bottle.

Love Rain On Me

Rain barrels are easy to use and fantastic for locales with high water prices. Want to lower that water bill and get back to nature? Grab a rain barrel. They may not work so well in arid climates, but if you live somewhere that sees a decent amount of rain, why not collect some of that excess water so that your plants can drink their fill every day?

Then, when the hotter days of the week roll around, simply utilize your collected rain and save yourself some serious money. We guarantee, it adds up fast!

Sources: An Oregon Cottage, BetterBe, Fine Gardening

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DIY Home Gardening Tips That Will Give Anyone A Green Thumb

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Some of the best-kept secrets when it comes to gardening don't require being born with a green thumb. Some just mean taking a look around your house and using some salt, soap, or even a few sheets of old newspapers.

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Published: by Lindsay Sheehan · This post may contain affiliate links.

Shade loving plants are adapted to very little sunlight because of their place in the forest understory.

Since the canopies of larger trees and shrubs block as much as 95% of the sunlight that reaches the forest floor, understory plants have evolved to utilize the very little light they do receive to photosynthesize and reproduce.

It's a similar story in the garden, where trees, buildings, fences, and other structures create shady spots where it seems like nothing will grow.

But there is a lot of choice when it comes to low light plants that are just as unique and beautiful as their sunny counterparts.

Before planting up your shaded spots, it's important to take some time to observe the shade conditions in your particular locale.

Types of Garden Shade

Almost all gardens and backyards will be shaded at some point during the daylight hours but there are a number of factors that affect the amount and quality of the shaded parts.

The orientation of your home and garden is an important consideration, as southern exposures will be sun filled most of the day while western exposures will be shaded in the morning but be full of light by the afternoon.

Depending on the structures in and around your garden, the quality of shade will vary. There are three main types of shade to consider when choosing plants to grow:

Partial shade is defined as a spot that receives sunlight for only part of the day - between 3 to 6 hours each day.

Dappled shade is typically found in areas where the branches and leaves of deciduous trees block out some, but not all, of the sunlight. Plants in dappled shade usually receive the equivalent of about 3 hours of sun per day.

Full shade is a site that receives practically no sunlight. It is common underneath conifer trees or where a northern wall or structure blocks all light for the entire day.

Flowering Plants For Shade

These beauties don't need much - or any - direct sunlight to add some cheer to your darkened nooks and crannies:

1. Bigleaf Hydrangea (Hydrangea macrophylla)

With around 75 species within the genus, bigleaf hydrangea is one of the most widely grown in the home garden.

A deciduous shrub with huge flower clusters that range in color from purple to blue to pink, depending on the whether the soil pH is acidic or basic, bigleaf hydrangea is a showy specimen that thrives in darkened spots.

Hardiness zone: 5 to 11

Sun exposure: Part shade to full shade

2. Spotted Dead Nettle (Lamium maculatum)

A mat-forming, low growing perennial, spotted dead nettle is best reserved for the darkest and dampest areas of the garden.

With about a dozen spotted dead nettle cultivars to choose from, most have heart-shaped silvery leaves tinged in green along the edge and bloom in spikes of light pink to deep purple flowers that are reminiscent of snapdragons.

Hardiness zone: 3 to 8

Sun exposure: Part shade to full shade

3. Astilbe (Astilbe spp.)

A pretty little number that loves a good shadowy spot, astilbe is a clump forming plant with feathery, graceful foliage.

In late summer, astilbe sends out tall spikes of tiny flowers that form gorgeous arching panicles that range in color from white, peach, pink, and deep red, depending on the cultivar.

Hardiness zone: 4 to 8

Sun exposure: Part shade to full shade

4. Foxglove (Digitalis purpurea)

Foxglove blooms early in the season with tall floral spikes adorned with densely packed tubular flowers in white, pink, or purple.

Although foxglove is technically a biennial that flowers in its second year, it will self seed each season to form colonies with staggered bloom times.

Allow some of the plants to go to seed so you can enjoy them year after year.

Hardiness zone: 4 to 8

Sun exposure: Full sun to part shade

5. Hellebore (Helleborus orientalis)

Also known as Lenton rose and winter rose, hellebore is very early bloomer that can perk up the gardens as soon as February and March, even in snow.

Though not a true rose, hellebore produces 3 to 4 inch large rose-like petals surrounding a bevy of yellow stamens. Available in several hues, hellebore flowers stay in bloom for 8 to 10 weeks.

Hardiness zone: 4 to 9

Sun exposure: Part shade to full shade

6. Windflower (Anemone blanda)

Anemone or windflower is a low grower that spreads through self seeding and tuberous rhizomes.

It can quickly form colonies in your shady and dappled sunlight areas, creating a carpet of deeply lobed green foliage that blooms with daisy-like flowers in blue, white, pink, or purple.

Hardiness zone: 5 to 8

Sun exposure: Full sun to part shade

7. Solomon's Seal (Polygonatum odoratum)

Solomon's seal is a graceful beauty that sends out long, arching stems dotted with elliptical green leaves each spring. When in bloom, a line of small tubular white flowers dangle below the stem, emitting a sweet, lily like fragrance.

Preferring it cool, moist, and shaded, Solomon's seal is best planted in sun dappled areas.

Hardiness zone: 3 to 8

Sun exposure: Part shade to full shade

Foliage Plants For Shade

Providing color and texture all season long, don't forget to add some shade loving foliage plants to your shadowy spots:

8. Coleus (Plectranthus scutellarioides)

Bred and hybridized since the Victorian era, coleus is available in an array of hues that span every color of the rainbow except true blue.

The vibrant colors of its ovate serrated leaves tend to dull in direct sunlight and so coleus is better suited to darker areas of the garden.

Gardeners who reside in a cooler climate can overwinter coleus by propagating cuttings in water and keeping it indoors as a houseplant to replant the following spring.

Hardiness zone: 10 to 11

Sun exposure: Part shade to full shade

9. Hosta (Hosta spp.)

With about 6,000 hosta cultivars to choose from, there's no shortage of choice in size and color for this shady garden favorite.

Easy to care for and incredibly long lived, hostas feature broad ovate leaves that range in size from 1 inch to a foot across. The foliage may be a single color or a variation of whites, yellows, and greens. Surprisingly, early spring hosta shoots are edible.

Hardiness zone: 3 to 9

Sun exposure: Part shade to full shade

10. Golden Euonymus (Euonymus japonicus 'Aureo-marginatus')

Golden euonymus adds a nice visual contrast with its mostly golden yellow leaves tinged in green in the center.

A woody, vining plant, it can be grown into a shrub, trimmed into a hedge, or trained to grow up a wall.

Hardiness zone: 6 to 9

Sun exposure: Full sun to part shade

11. Heucherella (× Heucherella)

The progeny of Heuchera (coral bells) and Tiarella (foamflower), Heucherella is a compact, mounding plant with deeply lobed leaves with notable veining.

Choose from dozens of cultivars in as many colors and variations, from muted earth tones to dazzling reds, purples, and yellows.

Also known as foamy bells, Heucherella prefers some sun with afternoon shade.

Hardiness zone: 4 to 9

Sun exposure: Full sun to part shade

12. Common Periwinkle (Vinca minor)

An easygoing groundcover that can handle lots of sun or lots of shade, periwinkle quickly spreads along the soil with its trailing stems adorned with evergreen, glossy, ovate leaves.

It flowers throughout the summer and into autumn too, an intermittent show of bluish purple 5 petal flowers.

Hardiness zone: 4 to 8

Sun Exposure: Full sun to full shade

13. Persian Shield (Strobilanthes dyerianus)

Persian shield will certainly brighten up a gloomy spot in the garden with its vibrant violet colored ovate leaves with distinctive veins that each grow to a length of about 8 inches.

While Persian shield can tolerate full sun, it prefers some shade and will produce the brightest purples when planted in part shade.

Better suited to frost free climates, Persian shield is just too amazing to not be included in this list. It's easily rooted in water so take cuttings each fall to overwinter indoors and replant each spring.

Hardiness zone: 10 to 11

Sun exposure: Full sun to part shade

Fruits & Vegetables For Sahde

Although fruit and veggie plants will be most productive in full sun, there are several cultivars that can tolerate being in the shade part of the day:

14. Asparagus (Asparagus officinalis)

Like most food-bearing perennials, asparagus will take 2 to 3 years of growth before you can take your first harvest. But once it has established, asparagus plants will provide food for many years to come.

Asparagus can tolerate some shade throughout the day. Try to find a spot that receives 6 hours of sunlight for a more productive crop.

Hardiness zone: 4 to 9

Sun exposure: Full sun to part shade

15. Currant (Ribes spp.)

Red, pink, and white currants ( Ribes sativum) as well as black currant ( Ribes nigrum) are medium sized shrubs that produce strongly flavored berries.

They are sweet enough to be eaten fresh from the shrub, but currants are often reserved for making jams, sauces, and syrups.

A good site to plant currant is a spot that receives morning sun and afternoon shade.

Hardiness zone: 3 to 8

Sun exposure: Full sun to part shade

16. Gooseberry (Ribes grossularia)

Another member of the Ribes family, gooseberry is a super productive berry bush that bears translucent fruits in green, red, yellow, and white, depending on the specific cultivar. The berries are typically ready to harvest in July.

Sweet and rich in flavor, gooseberries can be enjoyed fresh or prepared into desserts and jams.

Hardiness zone: 3 to 8

Sun exposure: Full sun to part shade

17. Egyptian Walking Onions (Allium cepa var. proliferum)

A fascinating adaptation, Egyptian walking onions produce little bulblets at the tops of their stalks (where flowers would normally be), weighing them down so they touch the ground and establish anew.

These onions literally walk across the garden over the years, but can be reined in by replanting the bulbs where you would like them to be.

Hardiness zone: 3 to 9

Sun exposure: Full sun to part shade

18. Garlic (Allium sativum)

Garlic is usually grown as an annual that requires fresh plantings each autumn for a summer harvest the following season.

Simply leave a few plants in the ground at harvest time and they will return year after year.

To ensure a good garlic bounty each year, select a spot that receives between 4 to 6 hours of sun each day.

Hardiness zone: 2 to 10

Sun exposure: Full sun to part shade

19. Ostrich Fern (Matteuccia struthiopteris)

A plant well suited to the darkness, ostrich fern bears feathery fronds that emerge from a crown of rhizomes every spring.

It produces tightly curled fiddleheads that will eventually unfurl and mature into long and broad fronds.

Allow 2 to 3 years for the plant to become established before snipping off some of the small fiddleheads early in the season while they are still tender. These can be boiled, steamed, or sautéed in butter for a tasty and nutritious side dish.

Hardiness zone: 3 to 7

Sun exposure: Part shade to full shade

20. Wild Leeks (Allium tricoccum)

Wild leeks, also known as ramps, are a spring vegetable native to the woodland forests of eastern North America.

With a flavor that combines spring onions and garlic, wild leeks leaves emerge from an underground bulb in very early spring and die back in summer. A flower stalk blooms just as the leaves are fading to disperse seeds for the next season.

All parts of the wild leek plant are edible. Be sure to harvest early in the season before the plant dies back and once a good sized colony has been established. The leaves, stems, and bulbs can be enjoyed fresh or chopped up and used as a flavoring in cooking.

Hardiness zone: 4 to 7

Sun exposure: Part shade to full shade

Herbs For Shade

Easygoing and aromatic, these herbs have it made in the shade:

21. Mint (Mentha spp.)

Mint is an excellent choice for your damp and shady spots.

A hardy and non-fussy herb, mint grows quickly, likes wet feet, and can easily adapt to lower light conditions.

Stick with classic spearmint or peppermint, or try one of the 25 cultivars and hybrids available, such as chocolate mint, apple mint, and lavender mint.

Hardiness zone: 5 to 9

Sun exposure: Full sun to part shade

22. Chives (Allium schoenoprasum)

Providing garlicky shoots that can be harvested throughout the growing season, chives form attractive grass-like clumps about a foot tall.

Chives bloom with pretty purple globe shaped flowers later in summer. Remove blooms as they appear to prevent the plant from going to seed, or allow a few to flower to encourage spread.

Hardiness zone: 4 to 8

Sun exposure: Full sun to part shade

23. Lovage (Levisticum officinale)

Lovage is a tall and bushy herb that can reach a height of more than six feet.

Looming large in the herbal garden, give lovage plenty of room to grow and it will reward you amply.

All parts of the lovage plant are edible. Harvest the leaves, stems, roots, and seeds for a flavor reminiscent of celery.

Hardiness zone: 4 to 8

Sun exposure: Full sun to part shade

24. Lemon Balm (Melissa officinalis)

A favorite of honeybees and other pollinators, lemon balm has wrinkly, ovate leaves that emit a wonderful citrusy scent in the garden.

Freshly grown leaves have the best fragrance so you will want to prune it regularly to encourage new growth. Use this harvest for making salads, soups, sauces, tea, and potpourri. Here are more brilliant ways to use lemon balm leaves.

Hardiness zone: 3 to 7

Sun exposure: Full sun to part shade

25. Thyme (Thymus vulgaris)

Thyme is an upright, woody herb with tiny, pointed, grey-green leaves that run up the length of the stem. It is highly aromatic and will fill the garden with its distinctive savory aroma throughout the season.

The best tasting sprigs are taken just before it blooms with masses of stunning pale purple or pink flowers.

Hardiness zone: 5 to 9

Sun exposure: Full sun to part shade

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25 Shade Loving Perennials To Brighten Up Shady Spots

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Published: by Lindsay Sheehan · This post may contain affiliate links. Shade loving plants are adapted to very little sunlight because of their place in the forest understory. Since the canopies of larger trees and shrubs block as much as 95% of the sunlight that reaches the forest floor, understory plants have evolved to utilize the very little light they do receive to photosynthesize and reproduce.

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This Mediterranean Chickpea Salad is a bright, colorful and delicious salad with a simple dressing. Watch the video showing you how to make this Mediterranean Chickpea Salad, then scroll to the bottom of this post and print out the recipe so you can make it at home.

When I first made this salad, I was pulled in by the colors. The bell peppers (I used bright red and orange!), green parsley and onions, red tomatoes and black olives create quite a site to see.

This Mediterranean Chickpea Salad is such an easy salad recipe to make, and it's perfect for whipping up as a side dish when you're entertaining guests too. It's one of those beautiful, marinated salads that improves with flavor the longer it's refrigerated.

There are holidays looming ahead: Mother's Day Memorial Day, and 4th of July! Do you have fun plans for the holidays this year? We're still trying to figure it all out. Our Moms don't live near us. And Memorial Day and 4th of July are always so fun as we do lots of barbecuing with friends.

This Mediterranean Chickpea Salad is the perfect recipe to serve for a special occasion or barbecue. It's so very simple to throw together at the last minute, and you can even dress the salad ahead of time (encouraged!) for maximum flavor throughout the salad.

What are the ingredients for a Mediterranean Chickpea Salad?

You'll need plenty of chickpeas, and canned chickpeas are perfectly fine for that. I do encourage you to purchase a good brand of chickpeas over the generic. I just find that they have a better quality taste and they look better visually too.

You'll also need tomato, bell pepper, green onion, and parsley. And to round it all out, you'll add Kalamata olives and crumbled feta cheese. You can change up the vegetables, according to preference. Maybe try chopped zucchini and/or cucumber too!

The dressing is homemade, and it's very easy to whisk together. It's just olive oil, yogurt, lemon juice, red wine vinegar, and a small bit of garlic, cumin, salt and pepper. It's really delicious.

I love that the dressing acts as a marinade for the salad. It's perfectly fine to dress this salad in the morning and serve it in the afternoon. Leftovers the next day are fabulous too!

Enjoy this really easy, Mediterranean Chickpea Salad. Just toss it all together, then toss again with the dressing- done! It can be served as a main dish or as a side dish. I prefer the side-dish idea with grilled steak or chicken.

Here are a few more salad recipes you might enjoy:

Mediterranean Chickpea Salad

Recipe Details

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This Mediterranean Chickpea Salad is a bright, colorful and delicious salad with a simple dressing. Watch the video showing you how to make this Mediterranean Chickpea Salad, then scroll to the bottom of this post and print out the recipe so you can make it at home.

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Published By Miranda
These Blueberry Cheesecake Cookies or cream cheese cookies are so soft and tender. They're filled with blueberries, a hint of lemon, and topped with a cream cheese glaze. They make the perfect summer cookie with their bright flavors.

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

What you need to make Blueberry Cheesecake Cookies

These cheesecake cookies require quite a few ingredients but they're totally worth it.

cream cheese - always make sure your cream cheese is at room temperature before making this cream cheese cookie otherwise you'll be battling lumps the entire time.

butter - you can use salted or unsalted butter in this recipe. I went with salted butter.

sugar - both granulated sugar and powdered sugar are used in this recipe.

vanilla extract - a little vanilla flavor is a must in a cookie recipe in my opinion.

fresh lemon juice & zest - fresh lemon juice and lemon zest give the cookie a pop of bright fresh flavor that pairs well with the blueberries.

egg - I use large eggs in my recipe. It doesn't need to be at room temperature for this recipe, but it wouldn't hurt either.

all-purpose flour - use a good quality higher protein all-purpose flour such as Gold Medal or King Arthur.

baking soda - the leavening agent that makes these blueberry cheesecake cookies light and fluffy instead of stones.

salt - Salt balances out the sweetness

fresh blueberries - rinse and dry your fresh blueberries before folding them into the cookie dough.

How to make Blueberry Cheesecake Cookies

This is a typical easy cookie recipe to make. The cookie dough will need to be chilled before it can be used. It's sticky and can be hard to manage without the hour to firm up.

1. Cream the cream cheese with a hand mixer until smooth.

2. Beat in the butter, granulated sugar, and powdered sugar until combined.

3. Add in the vanilla extract, lemon juice, lemon zest, and egg. Mix just until the egg is worked into the batter

4. Mix in the dry ingredients just until the flour is incorporated.

5. Fold in the blueberries.

6. Cover and chill the cookie dough for at least 1 hour before scooping.

7. Scoop and bake for 10 to 13 minutes until the edges are golden and the top looks pale and no longer shiny.

PRO TIP: To have a smooth top cheesecake cookie, scoop the cookie dough into your lightly greased palms and roll until smooth.

Frequently Asked Questions

Can I use frozen blueberries?

Yes! To use frozen blueberries, you need to allow them to thaw completely, drain them, and thoroughly dry them off. This cheesecake cookie will not do well with any additional liquid added to it.

How long will blueberry cheesecake cookies last?

These cookies will last stored in an airtight container in the fridge for up to 5 days.

Can you freeze baked cheesecake cookies?

Yes, though they are best when they're fresh, you can freeze the cookies for a later time. First you'll need to leave off the cream cheese glaze. Then you can add the cookies in a single layer to a freezer-safe container. Place them in the freezer for up to 1 month.

If you want to stack them or play them in a freezer bag, I would recommend placing them on a baking sheet and freezing until firm or layering them with parchment paper/wax paper in between. The tops can be a little sticky and this will help prevent them from sticking to each other.

Can you freeze cheesecake cookie dough?

Yes. Once you chill the dough, scoop it, and roll it if you want a smooth top, place them on a parchment paper/wax paper lined baking sheet. They can be as close together as you can get them without touching. Place in the freezer until firm.

Once the cookie dough is frozen, pop them in a freezer container or freezer bag and place back in the freezer. They'll last up to 3 months.

To bake them, you'll need to preheat the oven and then place them still frozen on a parchment lined cookie sheet and bake as directed. It may take 1 to 2 minutes longer than what the directions say.

Can I use strawberries in this recipe?
More cheesecake treats to try
I would recommend chopping up some freeze dried strawberries to add instead of real strawberries. Folding in chopped strawberries wouldn't be the best idea because they're so juicy when they're cut up.

Blueberry Cheesecake Cookies

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Add the cream cheese to a large mixing bowl. Beat with a hand mixer on medium until combined. Scrape down the sides of the bowl.

Add in the butter, granulated sugar, and powdered sugar. Beat until the butter is creamed and the sugars are combined.

Add in the vanilla extract, lemon juice, lemon zest, and egg. Beat just until the egg is incorporated.

Add in the flour, baking soda, and salt. Beat until the flour is just combined.

Fold in the frozen blueberries.

Cover the dough and refrigerate for at least 1 hour.

Using a 1 tablespoon cookie scoop, scoop the dough onto the prepared baking sheet.

Place into the preheated oven and bake for 10 to 13 minutes until the edges are golden brown.

Let cool for 5 to 10 minutes on the baking sheet before transferring to a cooling rack or paper towel to cool completely.

These Blueberry Cheesecake Cookies are so soft, tender, and filled with blueberries, a hint of lemon, and topped with a cream cheese glaze.

In a medium bowl, add in the cream cheese. Using a hand mixer, beat on medium until creamy.

Add in the powdered sugar, milk, and vanilla extract. Beat until smooth.

If the glaze is too thick, add additional heavy cream 1 tablespoon at a time until you reach the desired consistency.

Dip the tops of the cooled cookies in the glaze. You can also add the glaze to a sandwich bag and cut the corner off from the bag creating a small hole. Drizzle the glaze on top of the cookies.

Place in an airtight container in the fridge for up to 5 days.

Cookies

Glaze

For a smooth cookie top, roll the chilled scoops of cookie dough into a ball. You may need to lightly grease your hands if the dough is sticking.

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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Published By Miranda These Blueberry Cheesecake Cookies or cream cheese cookies are so soft and tender. They're filled with blueberries, a hint of lemon, and topped with a cream cheese glaze. They make the perfect summer cookie with their bright flavors. This post may contain Amazon or other affiliate links.

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Rhubarb has a sweet-tart flavor that comes through beautifully in homemade rhubarb mead. Though it's technically a vegetable, the stalks contain both sugar and acid, which gives them a fruit-like flavor. That acidic sweetness makes them a good candidate for brewing.

This recipe is for a single quart of rhubarb mead using my small batch mead method. With just a cup of rhubarb and a cup of honey, you can have your own bottle of homemade rhubarb mead. This works out well if you're not sure you'll like it, or you just have a small rhubarb patch.

If you have a lot of rhubarb on hand, try a gallon batch of rhubarb wine. My rhubarb wine recipe uses sugar to extract the juice from the rhubarb, meaning that you're using fresh rhubarb juice for your wine instead of water. That process takes a lot more than a handful of rhubarb and is best suited to gardeners with a bumper crop of rhubarb.

The first time we made rhubarb mead, we went with a traditional 5 gallon batch. I just pulled the last bottle of rhubarb mead out of the basement...7 years later. We love brewing, but who needs 20 bottles of any single mead? That's one of the reasons to make small batches. You can brew as many batches in a year as your heart desires, and you don't have to kill your liver in the process. It allows for experimentation without the risk of huge amounts of waste.

Start with a one-quart mason jar and add 1 cup of honey. Toss in 1 cup of chopped rhubarb and a teaspoon of lemon juice for a bit of extra acid. With a full cup of honey, this is going to be a sweet mead. If you're hoping for a dry rhubarb mead, reduce the honey to as low as 2/3 cup for a one-quart batch.

I think rhubarb has a bit of tannic bite in the flavor, so I didn't add a black tea bag to this batch. The tannins in black tea help to round out a mead, but I've found it unnecessary with rhubarb mead. If you'd like, add a few tablespoons of strongly brewed black tea.

With the fruit in this mead, it's technically a melomel. For melomel, I don't add any yeast nutrient or raisins to a batch because the fruit helps provide extra micronutrients for the yeast. I haven't had any issues with this technique for melomels, but if yours don't ferment well, try adding just a pinch of yeast nutrient or a few raisins.

I'd suggest using wine yeast rather than baking yeast for this recipe, as baking yeast can cause off flavors.

Since this is such a small batch recipe, there's no need to get a siphon for bottling. Simply pour the rhubarb mead through a fine mesh strainer to remove any chunks of rhubarb. Be careful to pour slowly, and leave the yeast sediment at the bottom of the fermentation jar.

Once the rhubarb mead has been filtered, it's time for bottling. If you weren't careful during the filtering phase and you kicked up a good bit of yeast sediment into the brew, attach the airlock again and allow it to ferment for another 1-3 days so that the yeast sediment can settle out. Then try again, pouring the mead off slowly so that the yeast sediment stays behind.

To bottle, simply use a funnel to pour the mead into a flip top Grolsch bottle. They're much simpler to use than a full wine corking setup, especially for small batches that will be consumed quickly.

Allow the rhubarb mead to mature in the bottle for at least 2 weeks before drinking, but preferably at least 2 months. Enjoy!

Rhubarb Mead (Honey Wine)

Looking for more mead recipes? Try any of these:

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Rhubarb has a sweet-tart flavor that comes through beautifully in homemade rhubarb mead. Though it's technically a vegetable, the stalks contain both sugar and acid, which gives them a fruit-like flavor. That acidic sweetness makes them a good candidate for brewing. This recipe is for a single quart of rhubarb mead using my small batch mead method.

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Create your own delicious Cafe du Monde beignets at home just like they do at the Cafe in New Orleans. So delicious!
Some other delicious treats we love include Lemon Bars, Butter Fudge Fingers and Cheesecake Snickerdoodle Blondies.

Like many of you I have a Bucket List. A list of places I hope to one day visit and things I'd like to do and accomplish. But I have another Bucket List - it is a list of things I hope to one day eat. One of those things I hope to eat one day are Beignets at Cafe Du Monde in New Orleans.

Cafe du Monde

Originally established as a coffee stand in 1862, Cafe du Monde is located in the French Quarter of New Orleans. It is famous for its cafe au lait and it's french beignets

What is a Beignet?

Beignet is French for bump and a beignet is basically a piece of fried dough tossed in powdered sugar. They are best eaten warm and fresh. One tip, when eating a beignet, don't wear black. With all that powdered sugar they are a bit messy to eat but so worth it.

Eating a beignet at Cafe du Monde is definitely on my food bucket list but until then I will just make them at home!

How to Make Beignets

Proof the yeast and 2 tsp of sugar in warm water for 10 minutes.

Add the remaining sugar, salt, eggs, and evaporated milk into yeast mixture..

Stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended. I used my Kitchen Aid

Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands.

Cover the bowl with plastic wrap and refrigerate overnight in a greased bowl. (I didn't refrigerate)

Roll the dough out onto a floured board or marble pastry surface to a thickness of 1/8 inch, then cut it into rectangles 2 1/2 inches by 3 1/2 inches with a sharp knife.

Heat oil to 360 degrees F. Fry dough in hot oil. Be sure and regulate your oil temperature with a thermometer. One clue that you are doing things right is that the dough will float right up to the surface after you put it into the oil and begin to puff up like a pillow or a bump (thus the name!)

Give the beignet an oil bath. Take your spoon and gently spoon oil onto the top side of the dough so that it is actually cooking too.

You want them nice and golden brown and puffed up.

Remove them from the oil and put them immediately into a brown paper bag full of powdered sugar.

Shake the bag to coat and then be ready to eat and enjoy! Remember, you must eat these fresh and warm!!

Homemade Beignets

And I can pretty much guarantee you won't be able to eat just one. When you bite into this yummy, sugary goodness the inside will be nice and airy!

So hopefully one day I will get to Cafe Du Monde where I can partake of the real thing but until then the next time a beignet craving I can take care of it right here at home! The recipe makes a lot of beignets - probably about 50 or so but the dough can be refrigerated for several days so you can enjoy them all week!

For all of my other favorite kitchen products and tools visit my Amazon Store.

Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.

Cafe Du Monde Beignet Recipe

Originally posted April 2, 2013

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Create your own delicious Cafe du Monde beignets at home just like they do at the Cafe in New Orleans. So delicious! Some other delicious treats we love include Lemon Bars, Butter Fudge Fingers and Cheesecake Snickerdoodle Blondies. Like many of you I have a Bucket List.

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Even novice gardeners know that keeping plants watered is the key to keeping them alive, but it's not always as easy as it looks. For a start, what happens when you go on vacation and can't get someone to water the garden for you?

Wine Bottle Plant Waterer @soapwarehouse / Pinterest.com

As it turns out, all you need is a few empty wine bottles. If you've got them lying around the house, then this hack will cost you nothing, but you can pick up a bottle for under $5 at stores like . All you have to do is fill it up with water and stick it into the planter. The water slowly seeps out, keeping the compost moist.

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Incredible Garden Hacks to Save You Time and Money | Investing Magazine

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Having a green and glorious outdoor space is totally invaluable. After all, enjoying summer from inside isn't quite the same. That being said, gardening can be an expensive hobby if you're often tempted to buy the latest products that you see advertised. In reality, there are much more affordable solutions than shelling out hundreds at ...

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Have you ever been to Raising Cane's? It is a chain fast food restaurant that only serves chicken fingers. We have one in Fort Collins, and were a little skeptical at first, but it has quickly become one of our favorite places.

It is not your traditional fast food chain, that is for sure! They make everything fresh to order, and use real, quality, good pieces of chicken. They are famous for their Cane's Sauce. It is the only dipping sauce that they offer, and it is just that good, they don't need to offer anything else.

We absolutely love the Canes sauce, and always need a couple extra when we go. I had to find a way to make it at home, so we could have it more often. It took a few tries to figure out exactly how to make canes sauce, but it is actually super easy. Just mix a few staple ingredients together, let it sit for awhile for all the flavors to blend together, and you are good to go! For a quick weeknight meal you can serve it with homemade chicken tenders or grilled chicken skewers.

What Is Canes Sauce

Raising Cane's Sauce is a ketchup and mayo based sauce that is spiced up with a few other spices that make it special. From what I have learned it is made slightly different at different areas of the country. In the South it is supposedly a spicier version that is made with creole seasoning. Here in Colorado it isn't spicy, but has the kick from pepper in the background. So you can use this as a base and then add some spice if you are used to it that way.

Can You Buy Cane's Sauce

Unfortunately no, they do not sell it by the bottle. When you are at the restaurant, you can order extra cups of the sauce, but nothing that will last or serve very many.

Serving Suggestions

Canes sauce has quickly become a staple at our house. It is good on so much more than just chicken tenders.

Great for topping burgers

Dip your fries, sweet potato fries, and tots

As a dip for chips or veggies

Use in place of mayo on sandwiches

What Does Cane's Sauce Taste Like?

It is similar to a fry sauce but it has the pepper and garlic powder in there that give it more flavor. It is tangy with a little bit of a kick.

Unfortunately Raising Cane's restaurant is not all over the place, so not everyone can experience it. But trust me, try this copycat version for Canes Sauce and you will understand what all the hype is about.

What's In Cane's Sauce

Just 5 simple ingredients make up the infamous dipping sauce.

Mayo (full fat is best, but you can use whatever you have)

Ketchup

Garlic Powder

Worcestershire Sauce

Black Pepper

How to Make Cane's Sauce

1. In a small bowl add all of the ingredients.

2. Whisk until it is well blended.

Seriously, that is it. You can't get a much easier recipe. The key is really to let it sit in the fridge for a few hours to let the flavors come together. This makes all the difference between a boring sauce and the Cane's sauce you will fall in love with.

More Copycat Recipes You Will Love

Ingredients

½ cup Mayo

¼ cup ketchup

½ tsp garlic powder

½ tsp Worcestershire sauce

½ tsp black pepper

Instructions

1. Combine all of the ingredients in a small bowl. Mix until well combined.

2. Let sit in the fridge for 2 hours before serving. Store leftovers in an airtight container for
up to 2 weeks.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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OTHER RECIPES YOU MIGHT LIKE:

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Raising Cane's Sauce Recipe | Dinners, Dishes & Desserts

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Have you ever been to Raising Cane's? It is a chain fast food restaurant that only serves chicken fingers. We have one in Fort Collins, and were a little skeptical at first, but it has quickly become one of our favorite places. It is not your traditional fast food chain, that is for sure!

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Jacques Pépin is a wonderful and charming food educator. His French accent and calm self-assurance put you at ease, allowing you to freely absorb his teachings. Moreover, his French-bourgeois/American-middle class kitchen sensibilities produce the type of kitchen tips you'll find yourself actually practicing. At the heart of Jacques' PBS shows is what many consider to be true, soulful cooking: the frugal kind that's done at home.

Nobody is more relatable than Jacques. He cooks with ketchup. He doesn't shy away from choosing a food processor over a mortar and pestle. He will peel open a container of cream cheese to make a quick mousse, blanch basil in the microwave, and clean out a nearly empty bottle of mayonnaise with a little vinegar to whip up a vinaigrette. Jacques' recipes are, maybe more than those on any other cooking show, pragmatic.

Jacques' profound greatness as a cook is almost hidden by his understated benevolence. Years spent working in the business have molded him into the man you see today: a sharp, mindful, seasoned chef. Though his approach might be relatable, his skills are otherworldly. Still, he remains unassuming, and that is what makes him so consistently watchable. There is humility, wonder, grace, and warmth in his work. But, more than anything, there is an unspoken kindness to Jacques that people are drawn to. It's refreshing, in this day and age, to see somebody exude so much gentleness on screen. Jacques does not have the demeanor of somebody who has ever belittled a sous chef. Nothing about his personality suggests that he's ever thrown a plate against a wall in unchecked rage. He is not a petulant chef-baby in need of therapy. He proves you don't have to be an asshole to be a great cook.

Jacques' television career began in the '90s, so everything he does is a throwback to the old-school cooking program days. His shows aren't thoughtless TikTok challenges or Tasty videos where somebody completely fucking butchers a mac and cheese. There aren't smash cuts and 30-second recipe videos with jacked-up ukulele loops. He isn't cracking a 200-egg omelet purely for the spectacle or recreating a home-cooked version of the Baconator for you to mindlessly enjoy while lying uncomfortably in your bed. Watching a Jacques Pépin show is meant to be a pleasant, immersive, and educational experience, because that's what cooking is. And that's the thing about Jacques Pépin: he actually wants you to cook.

Dozens of episodes from his TV shows are available online for free, and he's still, to this day, making videos. Here are some of his best lessons. Happy Cooking.

What to do with old cheese

It's not often you see a chef on TV peel away mold from a brick of cheese, but that's exactly what Jacques does here. He uses a bunch of cheese from his fridge and freezer to make a fromage fort, essentially a cheese spread with white wine. This recipe is classic Jacques: thrifty and easy to replicate, plus it uses a food processor. At the end of this video he also very nonchalantly lists some great uses for cheese spread: on top of soup, in pasta, and with potatoes gratin. He's economical and creative. Nothing goes to waste.

How to make an omelet

If you want to learn how to make a proper French omelet, there is no better video than this one. It's loaded with technique. Jacques seasons the eggs with salt and pepper first (the notion that salt makes your eggs watery in the end is bogus, FYI). He expertly whisks the eggs with a fork before explaining the subtle differences between a browned country omelet and a classic French omelet. He's also the only chef I've seen explain that when you plate an omelet, you're actually inverting it. Grabbing the pan handle from underneath might feel unnatural at first, but it simplifies getting the omelet out of the pan and onto the plate. There's so much to learn from this video: the way he swirls the butter, his constant shaking and stirring of the pan, his control of heat. If you want to master the omelet, watch and replicate all of his movements. This is a master class that's going to live forever.

Knife skills

Jacques is well into his 80s and still wields a knife like a goddamn assassin. Watching him dice an onion might leave you feeling inferior, but his movements are so graceful that this video is worth a watch for both beginners and experts alike. Jacques explains basics like how to use a wet towel to stabilize your cutting board and prevent sliding, and why it's good to keep your free hand "glued" to the side of the knife blade. More than anything Jacques excels at using his thumb. Watch closely as he peels a cucumber quickly, but pay extra close attention to this section on using a paring knife. To peel a tougher skin, of say, an apple, he chokes up the knife handle and lets his thumb do the work. For something more delicate, like peeling a tomato, he holds the knife at the base and saws. Watching Jacques peel a tomato skin floret is just a thing of beauty. He is a surgeon with a paring knife, and just overall a bad motherfucker.

How to sauté steak

A consistent theme through Jacques' videos is sautéed steak. In Cooking at Home, he cooks Steak Grandma, a dish inspired by the way his grandmother used to cook steak. Sautéed steak is both old school French-American fine dining as well as a comfy, easy, recipe to recreate at home. This is the quintessential Jacques recipe, both technique-driven and attainable for the home cook. Let Jacques guide you as he makes a simple mustard sauce or wine reduction, and marvel at how he always seems to find exactly one mushroom in his fridge.

60-second recipes

Fast Food My Way on PBS is a great place to become acquainted with Jacques Pepin. At the beginning of each episode, Jacques creates an easy 60-second recipe, usually an hors d'oeuvre, something that you could easily serve to your family or at dinner party. Each episode is a great watch, especially if you have any interest in hosting a dinner. Jacques, after all, famously has volumes of notebooks in which he illustrates each menu from his dinner parties. Amazing.

What to do if Julia Child pulls a gun on you

In an early episode of Julia and Jacques Cooking at Home, Julia Child pulls a a gun on Jacques right before he attempts to whisk faster than a stand up mixer. In this surprising and tense moment, Jacques remains calm, cool, and collected and does exactly as Julia says. Kitchens, after all, are high-pressure environments.

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The best cooking lessons from Jacques Pépin

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Jacques Pépin is a wonderful and charming food educator. His French accent and calm self-assurance put you at ease, allowing you to freely absorb his teachings. Moreover, his French-bourgeois/American-middle class kitchen sensibilities produce the type of kitchen tips you'll find yourself actually practicing.

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The ideal lilac shrub has about 10 canes and produces flowers at eye-level-all the better to enjoy that sweet, haunting fragrance.

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Brothy Beans with Garlic Toast ~ yes beans can be dinner, and a darned delicious one at that, especially when you combine them with garlicky toasted bread and and an incredibly aromatic broth. Let's do this!!

Notice I've been doing a lot more easy dinner recipes lately?

It has something to do with one of my New Year's resolutions...to eat better dinners. Don't judge ~ after a long day of cooking, photographing, cleaning up, photo editing, and writing, we food bloggers don't always feel up to more cooking. So I've been trying to come up with easy dinners I'll really look forward to. Most of them can be prepped ahead, check out a few of my latest ideas:

I know brothy beans with garlic toast is a pretty simple notion, and maybe hardly worthy of a recipe at all, but stay with me, there's more to this humble meal than you might think. And if you're used to grabbing an Amy's frozen dinner from the freezer most nights, this will rock your world.

What? You're telling me you don't like beans? Hold that thought...

When it comes to brothy beans it's all about the...broth!

After soaking your dried beans the real fun begins. Add them to a large pot with a 48 ounce carton of stock or broth. Add aromatics that will cook along with the beans and infuse right into them for amazing flavor. The aromatics themselves will be removed when the beans are tender. What's so wonderful is that while the beans are cooking and plumping up in all that broth, they're also taking on flavor.

Aromatics for a fabulous bean broth = BIG flavor!

fresh garlic ~ just slice the whole head in half

fresh ginger ~ slice a big chunk in half lengthwise

bay leaves

shallot

fresh thyme and rosemary

dried chili pepper

Parmesan rind

saffron

This is just a suggested list, there are many more options, feel free to substitute or pare down...
My secret to a silky broth

Once my beans have simmered until they're tender, I remove all the aromatics, they've already given up their flavor so you can let them go. I'm left with tender creamy beans, and a yummy broth. But I don't stop there. I whisk a beaten egg into the broth to give it a silky finish. It adds just a little body to the broth and makes it even more satisfying. Then I toss in a good dose of herbs to freshen the deal.

One last thing...don't downplay the garlic toast, it a key player in this meal.

Slice a baguette on the bias for the most surface area, then fry it in a generous amount of olive oil. Rub a cut garlic clove all over the craggy surface to get instant garlic bread, and then sprinkle with sea salt to bring it all together. You almost don't need the beans 😉

Make this meal special diet friendly

skip the bread for gluten free, the beans are great on their own. Or try them over sweet potato toast.

go vegan using vegetable broth (or water!) and omit the egg.

lower the fat and toast the bread in a toaster.

boost your protein and add sausage, tuna, or my personal favorite, a fried or poached egg.

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Brothy Beans with Garlic Toast

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul. My mission? To get you fired up about good food. My recipes are never fussy and always exciting ~ there are 2,000 and counting on the blog!

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Brothy Beans with Garlic Toast ~ yes beans can be dinner, and a darned delicious one at that, especially when you combine them with garlicky toasted bread and and an incredibly aromatic broth. Let's do this!! It has something to do with one of my New Year's resolutions...to eat better dinners.

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Shrimp Pad Thai is a healthy stir fry noodle bowl made with gluten free rice noodles, shrimp, and all the classic Thai flavors like ginger, garlic, lime, and cilantro ~ this meal beats take-out by a mile!

Don't be afraid to make pad Thai at home!

Thai food can seem daunting if you've never attempted it in your own kitchen, but just like with so many 'exotic' cuisines, it's mostly a matter of stocking your pantry with the right seasonings and condiments, the rest is pretty straightforward. Pad Thai is one of the simpler Thai recipes, so I recommend it as a starting point if you're new to Thai cooking. For this Shrimp Pad Thai recipe there are really only 2 ingredients that are out of the ordinary:

Rice noodles ~ rice noodles are traditional for pad Thai, you'll find them in the Asian section of your market. Buy extra so you'll have them on hand because trust me, you WILL be making this again! They cook up more quickly than pasta, and some of them need only a brief soak in hot water.

Fish sauce ~ this is a fermented fish sauce that doesn't taste great on its own, but adds an authentic touch to this dish. It's right there along with the soy sauces in your store. The bottle will keep forever in your refrigerator.

TIP: I keep a section of my refrigerator door shelves dedicated to Asian condiments and sauces...that way I always know where they are, and I can access them easily. As your collection grows, so does your potential repertoire of authentic Asian dishes.

Prep all your ingredients ahead of time for pad Thai

I'll cook the noodles, mix up the sauce, beat the eggs, and chop the veggies so all I have to do is orchestrate the stir frying. The shrimp goes in first, then the aromatics, the sauce, eggs, noodles, and toppings. Just make sure everything gets well tossed so all the noodles absorb those great flavors.

The nice thing about pad Thai is that you can eat it hot, warm, room temperature, or cold, and it's wonderful all ways. The leftovers make a delicious packable lunch.

Shrimp is such a versatile base for quick and easy meals, check out all my shrimp recipes for lots of great inspiration. Some of my favorites are ~

Shrimp Pad Thai

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul. My mission? To get you fired up about good food. My recipes are never fussy and always exciting ~ there are 2,000 and counting on the blog!

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Shrimp Pad Thai is a healthy stir fry noodle bowl made with gluten free rice noodles, shrimp, and all the classic Thai flavors like ginger, garlic, lime, and cilantro ~ this meal beats take-out by a mile!

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This Italian Wedding Soup is chock-full of meatballs and pasta and vegetables- adapted from Ina Garten's Back to Basics Cookbook.

There are some days when it's so chilly outside that you feel like you might not make it from the car to your front door without obtaining a bit of frostbite. These are the days that soup feels entirely perfect and comforting for dinner. But can soup be considered a main dish? My husband doesn't think so. When soup is placed in front of him for his evening meal, he looks at me, smiles and says, "What's for dinner?" My loving response is, "Sweetheart... some soups are meant to be main dishes. This Italian Wedding Soup is one of them." And it is!

How to make Italian Wedding Soup:

Prep for this soup first involves making the meatballs. Mix the (turkey & sausage) meatball ingredients and spoon the mixture onto a baking sheet. You'll need fresh white bread crumbs for the meatballs.

How to make fresh white bread crumbs:

Don't be tempted to use those yucky dry breadcrumbs sold in a can. You can make fresh breadcrumbs quickly and easily in a food processor or in a coffee or spice grinder with whatever bread you have on hand (even English muffins and pita bread will work!)

You'll get the best results if your bread is slightly stale. Tear the slices into pieces (remove the crusts first) and fill your processor or grinder about half full. Pulse until you get bread crumbs. If you don't have a processor or a grinder, you can rub slices of stale bread on a box grater instead.

Baking the meatballs in the oven makes this entire process so much simpler than trying to saute 40 meatballs in a skillet. They're done cooking after about 30 minutes. Then you can set them aside until you're ready to add them to your Italian Wedding Soup.

Be careful!

Funny side note: I set my meatballs on the counter once when I was preparing for a dinner party. Then I went into my bedroom to get ready, and when I returned to my kitchen I found that my dog had helped herself to all forty meatballs. I guess she thought they were good too! An emergency call was made to one of my guests to ask her to stop and get some frozen meatballs at the store. They weren't nearly as good as these though!!

While the meatballs are cooking, you can prep the soup...chopped onion, carrot, and celery with chicken broth and wine. Pasta and fresh dill are added in toward the end.

Your cooked meatballs are then slipped in. It's set to simmer for a bit before adding in fresh spinach, giving it a taste and adding in any needed salt and pepper.

Now, if this soup isn't a meal in itself... I don't know what is.

Warm, comforting, colorful, healthy and delicious. Serve this Italian Wedding Soup to your family knowing that it will fill their tummies and warm their souls in the chilly days of winter. And fyi, my husband is a good guy... a great guy. He just never had homemade soup growing up, and he is actually very happy about having this one for dinner!

Note about leftovers of Italian Wedding Soup:

This soup is excellent when eaten the next day. I find that soups with pasta tend to lose a lot of their broth when sitting overnight in the refrigerator. For this reason, I always buy an extra can of chicken broth to add to the soup the next day. This will ensure you'll still be eating soup and not just soaked up noodles!

Here are a few more hearty soup recipes you might enjoy:

Italian Wedding Soup

Recipe Details

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This Italian Wedding Soup is chock-full of meatballs and pasta and vegetables- adapted from Ina Garten's Back to Basics Cookbook. There are some days when it's so chilly outside that you feel like you might not make it from the car to your front door without obtaining a bit of frostbite.

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The best creamy chicken tortilla soup with silky smooth tomato broth, corn, shredded chicken, and a delicious trio of spices. It's so easy to make and tastes like no other tortilla soup!
This post may contain affiliate links. Please read our disclosure policy.

Creamy Chicken Tortilla Soup

Soup season is in full swing and this chicken tortilla soup deserves a spot on your menu. If you're a fan of silky, smooth, and thick soups, such as Roasted Tomato Basil Soup then you're going to love this one.

It comes together fairly easy and makes the coziest bowl of soup.

What makes it so cozy is that that base of the soup is completely pureed instead of kept chunky. It's a little different approach to making chicken tortilla soup but that's what makes this soup the best.

The soup is finished off with frozen corn and shredded chicken. Just two simple ingredients that pair with the base of the soup so well. Also, there are no beans in this soup either because why not.

You can either make your own shredded chicken to use in the soup or save time on prep and pick up a rotisserie chicken instead.

I love to serve this soup with crushed tortilla chips, sour cream, cilantro, and cheese. But you can add just about any of your favorite toppings.
TIP: Create a little topping bar when serving this soup so everyone can add what they love.
What is Tortilla Soup Made Of?

Chicken - make your own shredded chicken (it's really easy) or swap it out completely for rotisserie chicken

Mirepoix - onions, carrots, celery

Garlic

Cilantro - some goes into the soup and some to serve the soup

Spices - cumin, paprika, chili powder

Flour - you only need 2 teaspoons of flour to thicken the soup

Crushed tomatoes

Chicken broth - whether homemade or from the store, you'll want a good quality chicken broth

Half and half

Corn - use frozen corn or if you can get your hands on quality fresh corn, use that. Just make sure to adjust the cooking time accordingly.

Creamy Chicken Tortilla Soup Recipe

This soup comes together fairly quickly. It helps to have everything chopped and measured before you begin. You'll need a high-speed blender or immersion blender for pureeing the soup.

Start on making shredded chicken first. While the chicken is baking, get going on the soup and by the time the chicken is done, it'll be ready to add to the soup.

Step 1: Bake the chicken - preheat the oven to 400 degrees F. Rub chicken breast with little olive oil and season with salt and pepper to taste.

Feel free to add your favorite tex-mex seasoning blend for even more flavor. Bake 25-35 minutes or until cooked through. Cool slightly and shred with two forks.
TIP: You can completely skip this step and instead use 3 cups of shredded rotisserie chicken from the store.
Step 2: Cook the vegetables - in a large soup pot, at least 4-quart, cook the onions, carrots, and celery until the onions are soft. Then add the garlic and cook until fragrant.

Stir in cilantro, cumin, paprika, and chili powder and cook for about 30 seconds while stirring. Sprinkle in the flour and combine with the vegetables, and continue to cook for 1 minute longer.

Step 3: Add the liquid - Stir in crushed tomatoes, chicken broth, and a half and half. Make sure to scrape down the bottom of the pot to release all the browned bits.

Season to taste with salt and pepper, and simmer for 15 minutes. The soup will reduce and slightly thicken.

Step 4: Purée the soup - if you have an immersion blender then you can purée the soup in the pot. Just move it off the heat first.

Otherwise, transfer the soup carefully to a high-speed blender and purée until smooth. Return the soup back to the pot and stir in corn and shredded chicken. Cook just until heated through. Serve with toppings of choice.

Toppings for Creamy Tortilla Soup

Create a simple DIY topping bar when serving tortilla soup that way everyone can add what they like. Plus the kids absolutely love this part! Here are some of the topping options for this soup:

Cheese - queso fresco, cheddar cheese or Monterey Jack

Cilantro

Tortilla chips

Sour cream

Fresh lime juice

Avocado - diced or sliced

Pico de gallo

Jalapeños - thinly sliced

Green onions

Red chili flakes

What to Serve with Chicken Tortilla Soup

Chicken tortilla soup is definitely a recipe that will find its way to your table year-round. It is light enough to serve in the warmer months but also filling enough to serve when the weather turns. So nearly anything can be served with it.

You can get creative or keep it simple by serving cheesy quesadillas for a simple lunch or pair it with bright Mexican Corn Salad for a fresh side.

If planning on serving this soup for dinner, consider some of these lighter main dishes, such as Chicken Fajita Lettuce Wraps, Easy Grilled Chicken Tacos, or Sheet Pan Zucchini Chicken Enchiladas.

Creamy Chicken Tortilla Soup

Author: Katya

Yield: 6 1x

If you try Creamy Chicken Tortilla Soup, don't forget to leave feedback and a rating. This post may contain affiliate links.

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The Best Creamy Chicken Tortilla Soup - Little Broken

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The best creamy chicken tortilla soup with silky smooth tomato broth, corn, shredded chicken, and a delicious trio of spices. It's so easy to make and tastes like no other tortilla soup! This post may contain affiliate links. Please read our disclosure policy.

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This post may contain affiliate sales links. Please read my disclosure policy.
Get the simplest recipe and method for baking pork baby back ribs in the oven. Only 3 ingredients needed! No matter the time of year, you can pull fall off the bone, tender ribs right from your oven. Finger licking good!
With Memorial Day right around the corner, I thought I would re-post this amazing 3-ingredient recipe for Easy Baby Back Ribs in the Oven. I am desperately in love with this recipe. Ribs do not have to be complicated and this recipe is a perfect example of that.

Oven-Baked Ribs Ingredients

Can you believe it? With three ingredients and an oven later, you'll have delicious ribs to devour. Here's everything you'll need to make baby back ribs in the oven:

Baby Back Ribs - Pork ribs to be exact! One whole rack of them! If you love tender, delectable meat, this is a recipe for you.

Grill Seasoning - I used McCormick Smokehouse Maple Seasoning but you can use your favorite grill seasoning! Just make sure it's on the sweet side.

BBQ Sauce - Once again I used Stubbs Original BBQ Sauce but feel free to use your personal favorite. My only suggestion is to make sure the seasoning and sauce complement each other in flavor.

If you're looking for more easy main dishes to drool over, here are some: One Month of Crockpot Meals, Parmesan Garlic Linguine Pasta, The Best Turkey Burger Recipe, and Baked Chicken Legs.

What Else You'll Need

Now because we are making baby back ribs in the oven, you'll need a different yet familiar set of supplies as opposed to grillings ribs.

Baking Sheet - you're going to want a baking sheet that is large enough to support the whole rack of ribs.

Basting Brush - I used a silicone brush but if you prefer a natural bristled brush feel free to use that too. I feel as though the silicon brush carries the sauce better without soaking it all up.

Tin Foil - this is for easy cleanup and to tent your ribs.

How to Cook Ribs in the Oven

Season your meat well, wrap in foil, bake your baby back ribs in the oven, then baste with good BBQ Sauce. Right out of the oven, you get juicy and smokey ribs just by seasoning well and finishing under the broiler or on the grill. I make ribs in the oven year-round, but they are particularly tasty in the summer. For full recipe details, take a peek at the recipe card down below!

Preparing Baby Back Ribs

1. Start by opening your package of baby back ribs and scoring and/or removing any tough membranes on the boney side of the ribs. I used a knife meant for filleting.

2. Once that's done, rub both sides generously with some maple smokehouse grill seasoning. Any rub will do, just make sure it's on the sweet side.

Oven-Baked Ribs

Now you can wrap up those ribs and bake until completely cooked through and tender. Mine was done right at 2 hours 15 minutes. More time in the oven can't really hurt these guys...they'll just become extra tender.

This is what they look like coming right out of the oven. Not the most appealing things in the world, but just you wait, ya'll.

Finish by Basting

1. Baste one side generously with a really good BBQ sauce and broil {or grill} well.

2. Then......you guessed it! Baste the other side generously and do the same thing again.

Ahhhh......RIBS. That color is gorgeous.

Slice those babies into pieces and serve....with more BBQ sauce if that's your thing.

Leftovers

Any leftover oven-baked ribs can be stored in an airtight container, in the fridge, for up to 5 days.

Enjoy those leftovers on a salad, plain, on a taco, or even in a sandwich!

Side Dishes

Now that you have meaty heaven waiting to be made, consider also making one of these tasty and refreshing side dishes! Simply prepare while your ribs are in the oven.

Try these other meaty recipes!

Finger-lickin-good. My daughter was super hesitant to try these because let's be honest, they're not the most appealing things in the world. But with one bite, she was sold. And, if I recall, she ate more ribs than I did and claimed the rest for lunch.

Anyways, if you need a fab recipe for baking baby back ribs in the oven that is full of flavor and happens to be ridiculously easy, I've gotcha covered.

Here's the printable. Enjoy, friends! Have a great day!

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This post may contain affiliate sales links. Please read my disclosure policy. Get the simplest recipe and method for baking pork baby back ribs in the oven. Only 3 ingredients needed! No matter the time of year, you can pull fall off the bone, tender ribs right from your oven.

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grew up with green beans, potatoes and ham. So I decided to put a fun twist on this family favorite. I have always wanted to try bacon as the ham element and what better way to cook this recipe than in a crockpot!
I am happy to report that this recipe was loved by the entire family. I was able to use vegetarian bacon to make this vegetarian friendly for Darryl, and it also turned out great. This quick and easy side is perfect for any family occasion.
"I make this dish often; I have never really measured the ingredients, but can give you a reasonable approximation. Note: Freeze leftover cooking liquid, and then add to bean soup, ham or cabbage dishes, or use to cook dumplings in. It's delicious!"

To Make this Recipe You'Il Need the following ingredients:
Ingredients

2 lbs of fresh green beans

2 lbs of ham

4 baking potatoes

1 small onion

Directions
Dice the ham, onion and potatoes.

Put everything in the crockpot along with 3 cups of water and season to taste with pepper.

Put on low for about six hours.

* Points +: 3 pts * Smart Points: 6

Source : Allrecipes

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The Amazing Crockpot Ham, Green Beans and Potatoes

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grew up with green beans, potatoes and ham. So I decided to put a fun twist on this family favorite. I have always wanted to try bacon as the ham element and what better way to cook this recipe than in a crockpot! I am happy to report that this recipe was loved by the entire family.

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Making warm and crusty homemade bread is easier than you've imagined with this No Knead Skillet Cheese Bread. Perfect for dunking in warm soup, the cheese and parsley add extra yummy goodness!

Skillet Cheese Bread

What is cheese bread? Only a combination of two of my very favorite things - cheese and bread, of course!

If you've ever felt intimidated by the idea of making your own bread, this is the bread to try. You don't need a fancy bread maker or any tools other than a mixing bowl, wooden spoon, and skillet. And, we've all got those, right?

This cheese bread is the perfect side to accompany your favorite hearty soup. The outside is golden and crusty while the inside is the absolute perfect density - neither too airy or too heavy. You'll find yourself craving some of this with all of your favorite hearty meals.

What is No Knead Bread?

I mean, it is what it says - bread that you don't knead. By eliminating the kneading step, your bread will develop less gluten. This means, the inside of your bread will be more soft and less elastic.

Though you won't knead it, you definitely do need this bread. (See what I did there?)

Ingredients for this Easy Bread Recipe

I'm not going to tell you that you've got all of these ingredients laying around your house, because, well who just has active dry yeast lying around? But, once you lock that down, the rest of the ingredients are complete basics.

You'll need:

How to Make Cheese Bread

Prep: Combine your water and yeast in a large mixing bowl. Add 1 cup of flour and the salt to the yeast mixture. Stir it all together with a wooden spoon. Next, stir in the garlic powder, onion powder, and cheese. Add your remaining flour, stirring in one cup at a time. Stir everything until it is all well combined.

Cover the bowl with plastic wrap and let your dough ball rise for 1 hour.

In the meantime, add 1 tablespoon of olive oil to an 8-inch cast iron skillet, and coat the bottom and sides of the skillet with the olive oil. Lightly flour your hands and transfer the dough to the skillet. Shape the dough into a round disk, cover it with a towel, and let it stand for 30 minutes.

While the dough rests, preheat your oven to 400˚F.

Bake: Drizzle 1 tablespoon olive oil over the top of the dough and sprinkle it with salt and parsley. Score the top of the loaf with a knife in a criss-cross pattern. Bake it for 30 minutes or until the top is a golden brown.

Cool and Serve: Remove your hot cheesy bread from the oven and immediately turn the bread out onto a cooling rack. Let it completely cool. Then, cut it and serve.

What If I Don't Have a Cast Iron Skillet?

Have no fear! You do not need a skillet to make this bread. I know, it's in the recipe title - but trust me, here. If you do not have a cast iron skillet, simply use a round stoneware baking dish instead!

Tips for the Best Cheese Bread

Keep it from getting soggy: To keep your bread from getting soggy, remove it from the skillet as soon as you pull it out of the oven.

Use top notch cheddar: For better flavor, opt for a higher quality cheddar cheese. You can even shred the cheese yourself!

Double the recipe: You can double this recipe, but don't forget you'll also need a bigger skillet. I recommend a 12 inch skillet for a double batch.

What to Serve with Cheese Bread

Obviously, this bread goes great on the side of any soup. It's also great with stews and pot roasts. But, don't count it out on the side of a pasta dish, either. Basically, anything where you can use it to soak up a broth, gravy, or sauce is perfect!

How to Store Homemade Cheese Bread

This bread can be stored in a zip top bag in a cool dry place for up to 3 days. It can also be frozen if brought completely to room temperature, first. It will stay in the freezer for about 3 months.

No Knead Skillet Cheese Bread

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No-Knead Homemade Cheese Bread - Easy Skillet Bread Recipe!

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Making warm and crusty homemade bread is easier than you've imagined with this No Knead Skillet Cheese Bread. Perfect for dunking in warm soup, the cheese and parsley add extra yummy goodness! What is cheese bread? Only a combination of two of my very favorite things - cheese and bread, of course!

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Lemon poppy seed bread is a sure sign that spring is here!

Nothing says Easter and springtime more than lemon! We love lemon anything at our house, be it sweet or savory. I especially like my lemon when it's combined with poppy seeds! If you are looking for a nice, light sweet bread to include in your Easter Brunch/Breakfast menu you might want to consider a loaf or two of lemon poppy seed bread.

One of the things I love about this recipe is that it has a nice light lemon flavor. Even non lemon lovers will enjoy it. There is lemon peel in the batter for a subtle lemon flavor and and then a nice sugary, lemony coating on top that soaks into the bread as it cools creating a lovely sugary topping to the bread.

The recipe calls for dividing the batter among four small mini loaf pans. It makes it easy to wrap them up and give them as gifts to friends and neighbors. You can also make 2 large loaves if you prefer.

How to Make Lemon Poppy Seed Bread

Grease only the bottoms of your loaf pan, whether you use four mini ones or two large ones.

The batter is thick, like cake batter. To make sure you have even amounts of batter in each pan, use a kitchen scale to weigh each pan.

Bake for about 30-40 minutes or until a toothpick comes out clean if using mini loaf pans. For full size loaf pans, bake for 45-50 minutes or until toothpick comes out clean.

Mix up your glaze while the loaves are baking. Pour the glaze over the loaves right after taking them out of the oven, you want them nice and warm. The glaze will fill in down the sides of the bread creating a delicious lemony glaze over the whole loaf. Allow them to cool in the pans for about 10 minutes before removing them.

So it's up to you, enjoy all four loaves yourself (I promise I won't tell) or wrap up a loaf or two and share this lemon goodness with someone! But sharing is so much more fun. If you need a set of mini loaf pans check out these.

Can You Freeze Lemon Poppy seed Bread?

Yes! It freezes really well. Just wrap it up air tight in plastic wrap and then in a layer of foil to make sure it is well protected against freezer burn. It will last in the freezer for 3 months.

You might also enjoy these sweet breads:

Lemon Poppy Seed Bread Recipe
The Best Banana Bread
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Lemon poppy seed bread is a sure sign that spring is here! Nothing says Easter and springtime more than lemon! We love lemon anything at our house, be it sweet or savory. I especially like my lemon when it's combined with poppy seeds!

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I just walked our property today and found an area in the woods covered in yellow trout lily. The leaves are really interesting (bicolored) and they have a pretty yellow flower. Also, fiddleheads would be a nice addition - I found a few of those coming up too. You cannot transplant those from other areas in the wild but I believe you can purchase them from nursery's that propagate them.

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I just walked our property today and found an area in the woods covered in yellow trout lily. The leaves are really interesting (bicolored) and they have a pretty yellow flower. Also, fiddleheads would be a nice addition - I found a few of those coming up too. You cannot transplant those from other areas in the wild but I believe you can purchase them from nursery's that propagate them.

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we’ve had great luck transplanting ferns.

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we’ve had great luck transplanting ferns.

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Oh I know they transplant fine but I thought we weren't supposed to transplant Fiddelheads from the wild due to being endangered. I could be wrong. You can harvest them, being sure to take only 1/3 of the stems so they come back next year but I thought we weren't supposed to move the plants.

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Oh I know they transplant fine but I thought we weren't supposed to transplant Fiddelheads from the wild due to being endangered. I could be wrong. You can harvest them, being sure to take only 1/3 of the stems so they come back next year but I thought we weren't supposed to move the plants.

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I believe I have fiddleheads on my back property, but have never foraged back there yet. I could find some from a nursery. Great idea!

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I believe I have fiddleheads on my back property, but have never foraged back there yet. I could find some from a nursery. Great idea!

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There are some really amazing looking ferns that grow around here. I have some that grow over my head. I would recommend walking in similar woods and look at the actual light and moistness of the soils plant natural and let things spread. There is a plethora of amazing naturally occurring flowers. Jewel weed grows along the edges of brush and makes an amazing salve for poison ivy and other skin irritations. It’s also is loaded with hummingbirds once it blooms. Trillium, may lily, Little trout lillies, Jack in the pulpit, bloodroot, starflowers, violets, hepatica, dogwood, cardinal flowers grow along streams. There are so many, wood sorrel, bog orchid. Ill stop now. Hahaha

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There are some really amazing looking ferns that grow around here. I have some that grow over my head. I would recommend walking in similar woods and look at the actual light and moistness of the soils plant natural and let things spread. There is a plethora of amazing naturally occurring flowers. Jewel weed grows along the edges of brush and makes an amazing salve for poison ivy and other skin irritations. It’s also is loaded with hummingbirds once it blooms. Trillium, may lily, Little trout lillies, Jack in the pulpit, bloodroot, starflowers, violets, hepatica, dogwood, cardinal flowers grow along streams. There are so many, wood sorrel, bog orchid. Ill stop now. Hahaha

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This Norwegian Rhubarb and Almond Cake is a delicate breakfast cake that features the unusual combination of tart rhubarb with almond. This is an ideal spring brunch cake.

Norwegian rhubarb and almond cake

This lovely breakfast cake hails from Norway where rhubarb thrives in the chilly climate. Rhubarb is perennial, prolific, and one of the first crops of spring, making it a beloved ingredient anywhere it grows. (It grows all across the northern half of the US, but the rest of you can find it in your produce aisle.) Rhubarb's tart berry-like flavor marries beautifully with almond and makes an especially delicious coffee cake for this time of year.

"I made the cake this afternoon and it is delicious! Very light texture - the rhubarb and almond with the sugar on top is a winner. I did not have any whole milk or half& half so I used buttermilk. I will make this again!" ~ Laurie

the cake is fluffy, moist, and not too sweet

I spotted this recipe on the lovely blog, North Wild Kitchen. In true Nordic style, this cake is simple, and classic, which really allows the rhubarb to shine. The combination of rhubarb and almond is what intrigued me...it's heavenly. The only change I made to the recipe was to add almond extract to the cake to emphasize the almond flavor a bit more. This is the cake you'll make to take to work, the book club, the neighbor's...any time you want to impress without too much effort. And I guarantee they've never had it before!

top your rhubarb cake with raw sugar for a wonderful crunch

I especially love the nice subtle crunch from the combination of sliced almonds and raw sugar, which I sprinkled on before baking. I used turbinado sugar, which is a kind of less-refined sugar with larger crystals and a golden color. It gives the cake a bit of sparkle and a nice texture. You might also use sparkling sugar.

the best pan for this rhubarb almond cake

I recommend a spring-form pan for this recipe, it makes the cake easy to remove so you can show it off. Especially if you're serving the cake to guests, it's nice not to have the metal bottom of the cake pan showing through.

But you could also use a regular 9 inch round cake pan, or even a square baking pan. In any case I like to line my baking pans with parchment paper whenever possible for easier removal.

is rhubarb a vegetable or a fruit?

It's a vegetable, but we treat it as a fruit for culinary purposes. Its stalks look a little like celery.

when is rhubarb season?

Rhubarb's short but sweet season runs from April through June, but larger supermarkets carry it a month or two longer than that. You can also buy it frozen.

is rhubarb native to North America?

No, it originally comes from Central Asia, but has become a beloved ingredient in traditional American cooking.

which is better, red or green rhubarb?

Both are great, and both will have the same flavor. The red will cook up with a beautiful color, so many bakers prefer it.

can you eat rhubarb raw?

Yes, you can, but it's extremely tart. Some readers have shared fond memories of growing up eating raw rhubarb stalks dipped in sugar. Be aware, the leaves of the rhubarb plant are toxic, so avoid them!

can you grow rhubarb?

Rhubarb is an easy to grow perennial in zones 3-8, and can be grown as a winter annual in warmer climates. Reader Karen from northern Indiana says that the best way to harvest rhubarb in your garden is to gently pull the stalks from the base of the plant, rather than cutting them. She says when you do it this way a new stalk will grow in that spot, and she is able to harvest her rhubarb crop right through late October into early November.

we love rhubarb recipes!

Norwegian Rhubarb and Almond Cake

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul. My mission? To get you fired up about good food. My recipes are never fussy and always exciting ~ there are 2,000 and counting on the blog!

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Norwegian Rhubarb and Almond Cake | The View from Great Island %

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This Norwegian Rhubarb and Almond Cake is a delicate breakfast cake that features the unusual combination of tart rhubarb with almond. This is an ideal spring brunch cake. This lovely breakfast cake hails from Norway where rhubarb thrives in the chilly climate.

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Want to learn how to make waffles at home? Today's recipe teaches you how to make perfect fluffy Homemade Waffles in your own kitchen. Keep a jar of the dry waffle mix on hand for your next weekend brunch! And always make sure to have the buttermilk syrup handy!
Be sure to try our Pumpkin Waffles if you're looking for another flavor! Serve this easy breakfast with a side of our delicious fruit salsa for the perfect way to start your day!

Why Make Waffles at home

Waffles are the superheroes of weekend breakfast! There's nothing like sleeping in on a Saturday morning, then stumbling out of bed to sit down to a plate of freshly made waffles drizzled with real maple syrup.

Of course, I'm usually the one making the waffles so that the rest of my family can have that experience but, you know what? It's worth it.

I'll gladly be the one manning the waffle iron if it means I get to have homemade waffles as my reward.

Never made homemade waffles before? I'm here to help!

This recipe creates perfect waffles with buttery crisp edges that yield to a fluffy interior. Homemade Waffles sweep the floor with the frozen toaster waffles- and you can even freeze leftovers!

Making waffles from scratch is hardly any more difficult than using a waffle mix. Boxed waffle mix can definitely be convenient but really just saves you the step of mixing the dry ingredients together.

Ingredient Notes

Here's what you need to make these waffles. You can keep the dry ingredients in an airtight container so it's available anytime you want waffles!
For the dry waffle mix:
Combine these ingredients in a bowl, then proceed with the recipe. If you like, you can make this in advance to store. Then the next time you want waffles, pull it out and use it just like you would use a storebought waffle mix!
Wet ingredients to add to the waffle mix:
Step by Step

Mix together the wet ingredients in a large mixing bowl. Pour it into the dry mix and whisk to combine.

STEP 2. Prepare your waffle iron

Preheat your waffle iron. Spray waffle iron with baking spray before the FIRST batch only.
STEP 3. Cook!
Ladle batter into preheated waffle iron and cook until golden brown. Carefully remove the waffle and repeat with remaining batter. Keep waffles warm until ready to serve!
Waffle squares were built for catching pools of maple syrup and butter.
Fresh fruit and whipped cream are also heavenly on these waffles!

Berry Syrup is also delicious on homemade waffles.

If you haven't tried my homemade buttermilk syrup yet, DO IT. Only 5 ingredients and 5 minutes, you'll love the rich flavor!

Oh and I can't forget to mention, dessert waffles. A scoop of cold vanilla ice cream on top of a warm waffle just about makes me weak in the knees. (My kids have no complaints about them, either.)

Recipe FAQs

Tips and Tricks

Waffles aren't difficult to make and this recipe always does the trick. Here are some other tips I've gathered over the years to help you make the best waffles possible:

Along with a good waffle recipe, you need a good waffle iron! I love my Dash Waffle Iron. It's inexpensive, easy to use and clean and always makes golden brown waffles.

In my Dash waffle iron, the waffles take about 3 minutes to cook through. Yours might take a bit less time or a bit more. If you're new to waffle making, this make take some trial and error until you really get to know your waffle iron!

Keep waffles warm until ready to serve by setting them on a baking pan in the oven on the "warm" setting.

Looking for low carb or gluten free? Use the Dash waffle maker to make Chaffles. Cheesy buns with no carbs!

Storage Tips

Make a big batch of homemade waffles on the weekend and store any extras in the freezer. Then you'll have convenient toaster waffles for weekday breakfasts, but with all the good taste of homemade!
To freeze waffles.

1. Let all the waffles cool completely.

2. Transfer to freezer bags with a sheet of wax paper between layers of waffle to prevent sticking. Store in the freezer until ready to use.

To reheat frozen waffles:

Place individual waffle in a toaster or toaster oven and heat until cooked through.

You can also reheat frozen waffles in an oven at 350 F. Cover the waffles loosely with foil to keep from drying out as they heat.

More Easy Breakfast Ideas:

PS. If you try this recipe, please leave a STAR rating in the recipe card below. I love your feedback! Connect with me on social media by following me on Instagram, Facebook, or Pinterest.

What are you waiting for? Make these simple best-ever waffles for breakfast this week . . . or better yet, plan on breakfast for dinner! No one is ever disappointed to have hot homemade waffles on the menu.

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Easy Homemade Waffles Mix Recipe - Shugary Sweets

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Want to learn how to make waffles at home? Today's recipe teaches you how to make perfect fluffy Homemade Waffles in your own kitchen. Keep a jar of the dry waffle mix on hand for your next weekend brunch! And always make sure to have the buttermilk syrup handy!

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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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Have you heard of this New England classic??

Have you ever heard of or tried Boston brown bread? It's a classic New England staple that doesn't seem to have caught on in other regions, but really everyone should know about it. What it is is a moist, sweetened brown bread that's chock-full of raisins, that's got a rich, molasses flavor. The real trick here though is how it's baked. While you could easily throw this in a loaf pan, the traditional recipe is baked or steamed in a can - while traditionally made in baked beans cans, any old (but clean) can will do.

2 1/2 cups wheat flour

2 cups buttermilk

1/2 cup all-purpose flour

1 cup raisins

1/2 cup sugar

1/2 cup molasses

2 1/2 teaspoons baking soda

1 egg

1 teaspoon baking powder

1 teaspoon salt

1 cup water, boiling

butter, garnish

1. Preheat oven to 350º F and, if using (cleaned) cans, generously spray 4-5 (15 oz.) cans with non-stick spray. If not using cans, use a greased 9x5-inch loaf pan.

2. Place raisins in a medium bowl and top with boiling water. Let sit for 10 minutes, or until puffed up.

3. Combine wheat flour, all-purpose flour, sugar, baking powder and salt in a large bowl. Beat in egg.

4. In a separate bowl, whisk baking soda into buttermilk, then stir in molasses.

5. Fold wet ingredients into the dry ingredients, mixing until just incorporated, then fold in plumped up raisins.

6. Pour batter into greased cans, filling them only 1/2 full. Tap cans on counter to remove any air bubbles.

7. Place cans on a baking sheet, then (optional:) place a second baking sheet on top of the cans (to prevent the bread from baking too high).

8. Place baking sheet(s) in oven and bake for 50 minutes.

9. Remove top baking sheet and cook for another 10 minutes, or until toothpick inserted in center comes out clean.

10. Remove from oven and use a knife to cut around edges of cans. Gently take loaf out of cans and let cool on a wire rack.

11. Serve with butter or cream cheese and enjoy!

So let's get into what makes this bread special, shall we? Do get that nice, deep color (and flavor!) we use a mix of whole wheat and all-purpose flour. Other recipes incorporate rye flour, but we decided to keep ours simple. To the flour we also add molasses and buttermilk. Molasses adds to the darkness and amps up the flavor, the buttermilk keeps things light and moist, and prevents the bread from becoming too heavy or dense. Finally, we mix in some (plumped up, rehydrated) raisins for that added pop of sweetness.

This bread is so good, and it's got the perfect balance of sweetness. Traditionally, it was served along side hot dogs or baked beans, but we like it in the morning or afternoon with a generous swipe of butter or cream cheese. (Pro tip: warm it up first so your topping of choice is able to melt into the bread a bit.) Whether you serve it the classic way, or you make a batch to grab-and-go as needed throughout your busy day, try out this staple and see if you don't just end up loving it.

Boston Brown Bread

Ingredients

Preparation

Recipe adapted from Life's Too Short To Skip Dessert

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Have you heard of this New England classic?? Have you ever heard of or tried Boston brown bread? It's a classic New England staple that doesn't seem to have caught on in other regions, but really everyone should know about it.

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This post may contain affiliate sales links. Please read my disclosure policy.

Morning Glory Muffins are a healthy, easy breakfast! Packed with veggies, you'll love having these on hand.

Morning Glory Muffins

These healthy muffins are what's HOT right now at my house!

These Morning Glory Muffins really do make the perfect breakfast. Filled with zucchini, carrots, coconut, nuts, and spices, you can feel good feeding these to your family every morning. Great for making ahead and freezing for busy days or snacks.

This is a recipe worth making and not just because this is a way you can get your kids to eat veggies willingly! Mwahaha! I love hiding veggies from my kids. This recipe is based on my mom's carrot muffin recipe, but I added in a bunch of fun goodies like grated zucchini, chopped walnuts, shredded coconut, unsweetened applesauce and replaced a lot of the processed sugar with real maple syrup.

How to make Morning Glory Muffins

Believe it or not, the hardest part of this recipe is grating all the veggies, which is not hard at all, just mostly time consuming. Besides that, it's a very straight forward recipe. All the increments and more detailed instructions are found in the recipe card below.

1. Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside.

2. In a large bowl, whisk sugar, flour, cinnamon, baking soda, salt and coconut and walnuts together until combined.

3. Add in the grated zucchini and carrot.

4. Pour in the wet ingredients (applesauce, maple syrup, eggs, oil and vanilla) and stir until just combined.

5. Scoop into prepared muffin tins.

6. Bake 25 minutes or until toothpick comes out clean. Ta-da! Morning Glory Muffins! Serve warm or store in airtight containers.

Making these Gluten Free

Yes, you can make these muffins gluten free! Simply substitute the all purpose flour for Pamela's Gluten Free Flour Blend at a 1:1 ratio. It's the only flour blend I consistently get great results with. Bob's Red Mill also has a decent flour blend, but I much prefer Pamela's.

Other Add-ins for these Muffins

After a quick google search, I realized that there are several different versions of Morning Glory Muffins, all with different variations of the following ingredients. If you'd like to experiment and make this recipe your own, feel free to switch it up with ingredients you'd prefer or whatever you have on hand:

grated carrots

grated zucchini

finely chopped pineapple

grated apple

raisins

craisins

Chopped Almonds, pecans or other different nuts

pepitas

sunflower seeds

Not only do you get a lovely spiced muffin, but you get extra boost of vitamins from the grated veggies, nuts and seeds! Winning.

Anyways, be sure to save/print/pin/bookmark this recipe because its a good one you won't ever want to forget! So tasty.

Have a great day, friends.

Love Morning Glory Muffins? Try these other recipes:

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Morning Glory Muffins (Video) | Lauren's Latest

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This post may contain affiliate sales links. Please read my disclosure policy. Morning Glory Muffins are a healthy, easy breakfast! Packed with veggies, you'll love having these on hand. These healthy muffins are what's HOT right now at my house! These Morning Glory Muffins really do make the perfect breakfast.

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This post may contain affiliate links. Please see disclosure policy here.

A Lemon Blueberry Coffee Cake is the perfect guest at your upcoming Easter Brunch or any breakfast or brunch.

The sun has finally come out in Portland and after the wettest February and March in recorded history we are ready for it! The sunshine has definitely put me in a springtime frame of mind and that means lemon! I've been planning our Easter menu and this lemon blueberry coffee cake with streusel is definitely going to make the cut. Because nothing says or smells more like spring than fresh lemons.

I think lemon and blueberry is a perfect flavor combination and the colors go so lovely together too. The colors in this lemon blueberry coffee cake is a great excuse to use my favorite blue and white dishes!

Lemon Blueberry Streusel Coffee Cake

For this coffee cake, I used a round tube pan to make this coffee cake. But you can also bake it in any 9 x 13 pan r bundt pan if you like. Just be sure and adjust the baking time. If you use a tube ban or an angel food cake pan, make sure the bottom is removable. That will makes it much easier to get the coffee cake out of the pan. Trust me on this one.

This recipe works well with both frozen blueberries and fresh blueberries. But make sure to thaw the frozen berries first. Then coat the berries in some of the flour first before adding them to the batter. This helps keep them suspended in the cake instead of just sinking to the bottom. Although many of them will anyway! But that's okay. The cake is still going to be tender and lemony!

Finally, a drizzle of lemon glaze over the top adds an extra lemon punch and makes it look prettier too. Happy Spring!

Some of my other favorite lemon and blueberry combos are this Blueberry Lemon Curd Coffee Cake , Blueberry Buttermilk Coffee Cake with Browned Butter Glaze and Lemon Blueberry Marble Cake.

Lemon Blueberry Coffee Cake with Streusel Recipe

Lemon Blueberry Coffee Cake

Streusel Toppoing

Cake

Cake

Glaze

Preheat oven to 350 degress F.

Grease a 10" tube pan (with removeable bottom), 9 x 13" baking pan or two 8" x 2" round pans.

Make lemon streusel by combining sugar, flour and salt in a medium bowl. Add in lemon zest and stir to combine.

Add in butter and using a pastry blender, work the mixture until it resembles small pebbles.

Add in lemon extract and stir to combine. Set aside mixture.

* Disclaimer: All nutrition information are estimates only. Read full disclosure here.

Mix together butter and sugar until light and fluffy.

Add in eggs, one at a time. Scrape down bowl.

Add in yogurt, lemon juice and vanilla.

Add in flour (minus a tablespoon), baking powder, baking soda and salt.

Mix to combine, do not over beat.

Sprinkle blueberries with remaining 1 Tablespoon flour and stir to coat the berries.

Gently fold berries into the batter.

Pour batter into prepared pan and spread evenly.

Cover the top with the streusel mixture.

Bake for 40-50 minutes in the tube pan, 30-35 minutes in a 9 x 13 or ckae pan.

Insert a toothpick to see if cake is done, should come out clean.

Remove from oven and allow to cook on a rack.

Remove from pan after it has cooled.

Combine powdered sugar and enough lemon juice to make a good drizzling consistency.

Drizzle over top of cooled coffee cake.

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Lemon Blueberry Coffee Cake | Recipe from Your Homebased Mom

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This post may contain affiliate links. Please see disclosure policy here. A Lemon Blueberry Coffee Cake is the perfect guest at your upcoming Easter Brunch or any breakfast or brunch. The sun has finally come out in Portland and after the wettest February and March in recorded history we are ready for it!

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INGREDIENTS Calorie controlled spray oil (or up to 1 tsp vegetable oil) 2 small onions - roughly chopped 200 g (1 - 2 cups) carrots - chopped 3 sticks celery - chopped 1 small sweet red pepper 1 small sweet yellow pepper 3 garlic cloves - finely chopped 1 medium cabbage - shredded 700 ml...

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These Green Chile Chicken Smothered Burritos are a seriously delicious way to satisfy your craving for Mexican food. Simple ingredients, easy prep, incredible result!

Where are my Mexican food lovers? I know you're out there. Friends, these Green Chile Chicken Smothered Burritos need to happen in your house. Please just trust me on this.

The filling is divinely simple. Shredded rotisserie chicken mixed with some sour cream, Monterey Jack cheese, and a can of diced green chiles rolled up into flour tortillas.

The wet burrito sauce is a variation of the one I do for my Turkey Black Bean Enchilada Bake (and for all my enchiladas) but this time I went green. It only takes a few minutes to cook up in a saucepan and it is wonderful.

The entire dish will take you less than an hour, from start to finish, and is an excellent choice for Cinco de Mayo. If you've got a group to feed, I'd suggest doubling the recipe to make 12.

A great choice for a fun special occasion but honestly easy enough to do anytime. My favorite kind of recipe!

Also on the plate is my Restaurant Style Mexican Rice which is at the top of my list of favorite sides. It has little bits of diced potato and carrot in it and it is SO good with these burritos.

Looking for more easy Mexican-inspired meals? Check out these incredible Chimichangas, my Crock Pot Chicken Tacos, and one of my all-time favorites - Shredded Mexican Beef.

For the Green Burrito Sauce:

For the Burrito Filling:

For the Rest:

For the Green Burrito Sauce:

For the Burrito Filling:

Optional toppings: cilantro avocado, sour cream, hot sauce or salsa

Heat vegetable oil in a medium saucepan over LOW heat. Whisk in the flour and cook, whisking constantly, for a minute or two until mixture is just beginning to get lightly golden brown. Whisk in the chicken broth, enchilada sauce, cumin, salt, and pepper. Increase heat to MEDIUM-HIGH and bring mixture to a boil. Reduce heat enough to keep mixture at a low simmer and whisk lightly until thickened. Remove from heat and set aside.

Combine chicken, sour cream, drained diced green chiles, and 1 cup shredded Monterey Jack cheese in a large mixing bowl. Season with salt and pepper.

Preheat oven to 350 degrees F. Coat a 13" x 9" baking dish with non-stick cooking spray.

Place the stack of 6 tortillas between two paper towels and heat in the microwave for 20 to 30 seconds to soften slightly.

To assemble burritos, divide the filling between tortillas, fold edges inward over the top of filling and roll up. Place seam side down in the prepared baking dish. Spoon the sauce over the top and cover the dish with foil.

Bake in preheated oven for 20 minutes. Remove foil and sprinkle burritos with shredded cheese. Return to oven and bake for an additional 10 minutes, or until cheese is melted and the sauce is bubbly around the edges.

Sprinkle with sliced green onions and serve with additional toppings of your choice.

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These Green Chile Chicken Smothered Burritos are a seriously delicious way to satisfy your craving for Mexican food. Simple ingredients, easy prep, incredible result! Where are my Mexican food lovers? I know you're out there. Friends, these Green Chile Chicken Smothered Burritos need to happen in your house.

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This easy Philly Cheesesteak Recipe is the ultimate game day fare! Tender bites of sirloin, sauteéd peppers and onions, and melted provolone cheese are all cooked up in one skillet and loaded on toasted hoagie rolls.

If you love a good Philly Cheesesteak and have always wished you could create this delicious classic at home, you are in the right place!

I cook for six here so I'm painfully aware of the need to streamline my cooking processes and always make a concentrated effort to limit cleanup. Especially with recipes that will be happening when I'm entertaining or in the case of this weekend, watching the big game (go Niners!). We may not be in California anymore but it's still all about the 49ers in this house.

This recipe cooks up enough Philly Cheesesteak filling to load up 8 hoagie rolls and it's all done in one skillet on the stove.

My family inhaled these.

The Best Cut of Beef for Cheesesteaks

It's important to use a cut of beef that does not require a long cooking time to get tender. Ribeye is a common choice but the cost is beyond what I'm willing to spend, especially considering this recipe calls for 2 1/2 to 3 pounds of beef.

My favorite cut of beef for this Philly Cheesesteak recipe is sirloin, specifically petite sirloin. Top sirloin is a wonderful choice but petite sirloin is less expensive and still plenty tender enough to create a fabulous Cheesesteak. It's also a thinner cut so there is a bit less slicing involved. I've been able to pick up value packs of petite sirloin for less than $4 per pound at my local Safeway. You just can't beat that!
To get a closer look at petite sirloin and see this recipe in action, be sure to watch the video at the end of this post (just above the recipe card).
You'll need a good, sharp knife to slice the sirloin as thinly as possible against the grain. Once sliced, cut the beef into very small (1/4-inch-ish) pieces.

Kitchen Tip

Place your sirloin in the freezer for 20 to 30 minutes to make it easier to slice.

How to Make Philly Cheesesteaks with Peppers and Onions

The process is easy! You'll need a large, deep sauté pan to start. If you don't have any large sauté pans, a Dutch oven will do the trick.

I love to add bell peppers and onions to add a burst of color and a ton of flavor to these tasty cheesesteaks.

Heat vegetable oil over MEDIUM-LOW heat and sauté thinly sliced onion and bell pepper. You want to avoid browning the peppers and onions so if they do begin to brown, reduce the heat under the pan a bit. When they are nice and tender, transfer them to a large dish and set aside.

Add additional oil to the pan and then add half of the chopped sirloin to the hot pan. Season with a little Lawry's Seasoned Salt, or your favorite all-purpose seasoning, and a little garlic pepper. Cook and stir until browned and then transfer this first batch of browned beef to the dish with the peppers and onions.

Repeat the process with the remaining beef and seasoning. Transfer the second batch of browned beef to the dish and drain any juices from the pan.

Return the pan to the heat and transfer the cooked veggies and beef to the pan. Place sliced provolone over the top and cover the pan to allow the cheese to melt (note - the recipe calls for 7 slices of provolone but these process photos were scaled down a bit.)

Use tongs to mix the melted cheese throughout the beef and veggie mixture and it's time to load up those hoagie rolls!

How to Prepare the Hoagie Rolls

This is an important step for a good quality Cheesesteak!

Whenever making any substantial sandwiches with warm ingredients it is always a good idea to toast the rolls first. Split the rolls but do not separate them. Lightly butter the inside and place them, opened up, on a baking sheet. Pop the baking sheet in a preheated 400 degree F oven.

You'll have just the right amount of time to take care of this task while the cheese is melting into the beef and veggie mixture.

Divide the mixture between the toasted hoagie rolls and you are ready to serve.

These are substantial sandwiches that will satisfy your hungriest guests and spot-on perfect for Super Bowl Sunday! That being said, I think they are pretty darned perfect for any day.

You should absolutely check out my Slow Cooker Drip Beef Sandwiches for another great option.

Before starting, place beef in the freezer for about 20 to 30 minutes. This will make it easy to slice thinly.

Add 2 tablespoons vegetable oil to a large, deep (14-inch) saute pan and place over MEDIUM-LOW heat. Add onion and bell peppers. Allow to cook, stirring occasionally, until very tender. If they are beginning to brown, turn the heat under the skillet down a bit. While the veggies are cooking, prepare the steak, returning to stir every now and then.

Remove steak from freezer and place it on a cutting board. Use a sharp knife to trim edges of excess fat and then slice it as thinly as possible across the grain. Chop the sliced steak into very small pieces. Keep chopping until you can chop no more! You want little 1/4-inch-ish pieces. Check on those veggies periodically while you're prepping the beef.

When the veggies are tender, transfer them to a dish and return the skillet to the heat. Add additional oil and place over MEDIUM-HIGH heat. Add half of the chopped steak and cook, stirring frequently, for about 4 to 5 minutes, or until no pink remains. Season with 1/2 teaspoon each seasoned salt and garlic pepper while cooking. Transfer first batch of steak with a slotted spoon to dish with onions and peppers, leaving juice behind in pan. Add additional oil, if needed and repeat with remaining steak and seasoning.

Preheat oven to 400 degrees F.

Split open the hoagies rolls but do not separate them. Spread them with the softened butter and place them on a baking sheet. Transfer the baking sheet to the oven and bake for 3 to 5 minutes or until lightly golden and toasted.

Drain off all of the juices from the pan and return to the stove. Add back all of the steak and the onions and peppers. Place 7 provolone slices over the mixture in a circle and cover the pan. Cook on MEDIUM until cheese melts, about 4 to 5 minutes, then stir and use tongs to transfer to the toasted sandwich rolls.

CLICK HERE OR ON THE IMAGE BELOW TO PIN THIS RECIPE!

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Philly Cheesesteak Recipe with Peppers and Onions | Valerie's Kitchen

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This easy Philly Cheesesteak Recipe is the ultimate game day fare! Tender bites of sirloin, sauteéd peppers and onions, and melted provolone cheese are all cooked up in one skillet and loaded on toasted hoagie rolls. If you love a good Philly Cheesesteak and have always wished you could create this delicious classic at home, you are in the right place!

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If you're looking for the best Lemon Bars with Shortbread Crust, this one is it. Easy cookie crust with a sweet and tangy lemon filling and lemon glaze, topped with powdered sugar!

Click HERE to save recipe to Pinterest

All lemon bars are NOT created equal. If you're here looking for the secret to the best lemon bars, you've come to the right place.

For years I have tried DOZENS of lemon bar recipes, and they all vary in consistency and taste, tart, sweetness, moisture and dryness.

What I love most about a lemon bar, is a buttery shortbread crust with a sweet, tart lemon topping. I'm open to glazes and powdered sugar.

Today's recipe has been made in my kitchen at least a dozen times over the past year. I'm finally getting around to sharing it. Why did I wait?

Well, every time I attempted to take pictures they turned out so bad. Apparently I'm not good at photographing lemon bars. Even today's pictures are blah....but since I use my own website as a recipe box, it was time to document my favorite recipe for lemon bars!

How to make Lemon Bars

STEP 1: Start by lining an 8 x 8 inch (or 9″ square pan) with foil or parchment paper. Set aside. Preheat oven to 350 degrees F.

PRO TIP: Use a glass pan if possible. I find the flavor is best, and the citrus doesn't interact with the metal pan!

STEP 2: In a large mixing bowl, cut together the cold butter, all-purpose flour, and powdered sugar. Mixture may be crumbly. Press into bottom of prepared baking dish.

STEP 3: Bake crust in oven for about 15 minutes.

STEP 4: While crust is baking, make the lemon filling. Combine granulated sugar, flour, baking powder, eggs, lemon juice, and lemon zest.

STEP 5: Remove crust from oven and immediately pour mixture over the baked crust. Return baking pan to oven for an additional 20 minutes, or until edges are golden brown.

STEP 6: Remove bars from oven. To make glaze, whisk together powdered sugar with lemon juice. Drizzle over warm bars. Cool completely then refrigerate for about 2 hours.

When chilled, remove from pan by lifting the foil (or parchment) and cut into squares. Sprinkle with powdered sugar and enjoy!

What you need to make these bars

8 inch square baking dish

parchment paper or foil

Unsalted butter

All-purpose flour

Powdered sugar

Granulated sugar

Baking powder

Eggs

Lemons

Lemon Dessert recipes

If you're looking for some of the best, flavorful, crowd-pleasing lemon desserts, I've got you covered.

Lemon Cheesecake Bars top the list of favorite lemon treats. With layers of cookie crust, lemon cheesecake and lemon cookie bars this is one of the most delicious desserts ever, you won't be able to stop eating these!

Creamy, delicious Lemon Cheesecake has the perfect consistency and is topped with a homemade

Imagine if a snickerdoodle cookie combined with a lemon. That's what these soft and chewy Lemon Crinkle Cookies taste like! The perfect flavor combination!

Lemon Hand Pies: flaky, baked hand pies with a sweet lemon filling! Don't forget the dusting of powdered sugar on top!

FAQ For Lemon Bars

YES! After cutting the lemon bars, separate slightly in an airtight container that is freezer safe

Keep lemon bars refrigerated in an airtight container. Best if eaten within 5 days.
Can you freeze lemon bars
On average, you can expect about 2 Tbsp of fresh lemon juice for one lemon.
How long do lemon bars last
Much like jello, the filling of a lemon bar should jiggle slightly. Anything looser and you'll need to continue baking.
How much lemon juice is in a lemon
Lemon in Savory Dishes

You'll love this tangy, Lemon Garlic Pasta as a side dish with your favorite chicken or fish! Or enjoy it as your main entree in under 30 minutes!
How do you know when lemon bars are done
Cozy up to this Harvest Salad recipe with it's delicious Lemon Poppy Seed dressing. You'll love the flavors of apples, pears, cashews, and swiss cheese in this hearty salad recipe!

Creamy Lemon Hummus is a fresh snack alternative to heavy dips. One bite of this hummus will keep you coming back for more!!

Tips for making Perfect Lemon Bars every time

Use real lemons for the lemon juice. Bottle lemon juice doesn't have the same fresh flavor!

Chill your lemon bars. For best results, lemon bars have an enhanced lemon flavor when chilled, plus it let's them firm up some so they are easier to cut.

Speaking of cutting, the filling in lemon bars can be a little finicky when cutting. If you want PERFECT lemon squares, pop the bars in the freezer for half an hour before slicing.

Help! My powdered sugar has absorbed into my lemon bars. No fear. This happens. First, wait until the bars have cooled and chilled before adding your powdered sugar. It's best to sprinkle generously right before serving. But, if it absorbs again, just add more powdered sugar, you can't go wrong!

Connect with Shugary Sweets!

Be sure to follow me on my social media, so you never miss a post!

If you LOVE this recipe, share it on Instagram and tag me #shugarysweets so I can see it!

I created a fun little group on facebook and I'd love for you to join in! It's a place where you can share YOUR favorite recipes, ask questions, and see what's new with Shugary Sweets (so that you never miss a new recipe)! If you'd like to check it out, you can request to join HERE.

Recipe originally published November 25, 2018 The BEST Lemon Bars with a shortbread crust and tangy sweet lemon filling!

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The Best Lemon Bars Recipe with Shortbread Crust

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If you're looking for the best Lemon Bars with Shortbread Crust, this one is it. Easy cookie crust with a sweet and tangy lemon filling and lemon glaze, topped with powdered sugar! All lemon bars are NOT created equal. If you're here looking for the secret to the best lemon bars, you've come to the right place.

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This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
These Easy, Low Carb Reuben Cabbage Rolls have all the favorite ingredients that make Corned Beef and Cabbage so popular, but stuffed into a roll with a creamy keto Thousand Island dressing makes them even better!
These stuffed cabbage rolls aren't your typical tomato sauce, beef and rice mixture. These take on the flavors of corned beef and cabbage with a slight twist, more like a Reuben sandwich but without the bread.

Corned Beef and Cabbage is a winning meal in my house because it's the one and only time I can willingly get my kids to eat some cabbage. Although they clearly aren't too keen on cabbage, they will eat it when it accompanies corned beef.

Most reuben roll recipes use some sort of dough to make them, but obviously using cabbage instead of dough makes them easily keto friendly. The corned beef and cabbage actually gets cooked separately in this recipe. The corned beef gets shredded and all the remaining ingredients are added to a bowl then stuffed into the all ready cooked cabbage leaves. A creamy homemade keto Thousand Island dressing inside and on top and it's an excellent meal with plenty of left overs!

Feel free to remove the center stem of the cabbage leaves and make your rolls a little smaller. They do tend to be tough at the center, but if the cabbage is cooked long enough they should be soft enough to roll up with this luscious filling inside.

Since typical stuffed cabbage rolls usually have tomato or marinara sauce on the bottom and covered over them, I knew a creamy dressing was a must here. The creamy keto dressing takes this recipe over the top and the family will be asking for it again and again, not just around St.Patrick's Day!

Looking for more awesome recipes using corned beef? Check out this scrumptious looking Reuben Salad, or this delicious looking Reuben Soup, or maybe a little something like this Reuben Dip would be perfect for a party!

I made my own homemade Thousand Island dressing for this recipe but of course you can use a store bought, just be sure to check the label for added sugar. Hope you enjoy this little twist on corned beef and cabbage!

Make your life simpler and stress free by joining our meal plan membership on a month to month basis or pay for the discounted 1 year membership. Weekly low carb and/or keto meal plans are sent to your inbox every Friday with shopping list. The best part about my meal planning feature is that if you aren't interested in one of the dinner meals you can swap it out for something else! You can even change serving sizes and the shopping list will adjust! It pretty amazing software and I hope you'll take advantage of it. You can have a sustainable low carb/keto lifestyle when you're well prepared and planning meals is the key! LEARN MORE TODAY!

Low Carb Reuben Cabbage Rolls

Thousand Island Dressing

1. Remove the center stem of the cabbage.

2. Bring a large pot of water to a boil and add salt. Place the head of cabbage in the boiling, salted water and boil for about 10 minutes or until leaves are soft . Drain and dry leaves well and set aside.

3. Cook your corned beef according to it's package. May take between 2-3 hours.

4. Drain and shred corned beef.

5. Preheat oven to 350 degrees.

6. In a large bowl, combine the corned beef, sauerkraut and Swiss cheese. Mix well. Set aside.

7. Stir dressing ingredients together, add salt and pepper to taste.

8. Pour half the dressing into the filling ingredients and mix to combine. Reserve the rest.

9. Spread some dressing into the bottom of a 9 by 13 pan.

10. Lay one cabbage leaf on work surface, fill a small amount in the center of the cabbage leaf. Roll up one side, then ends, then other side, and place seam side down into pan. Make 16 rolls.

11. Cover rolls with reserved dressing.

12. Cover pan and bake 30 minutes.

This recipe was first published in March 2017 and updated with video in March 2020.

Low Carb Reuben Cabbage Rolls

Amount Per Serving (1 roll)

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These Easy, Low Carb Reuben Cabbage Rolls have all the favorite ingredients that make Corned Beef and Cabbage so popular, but stuffed into a roll with a creamy keto Thousand Island dressing makes them even better! Cabbage Rolls These stuffed cabbage rolls aren't your typical tomato sauce, beef and rice mixture.

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My colorful and crunchy Mediterranean Bean Salad is the perfect mixed bean salad ~ it'll take you through picnic and barbecue season with ease, and you'll want to make up a big batch to keep in the fridge for quick and healthy lunches, too, it's packed with protein!

You guys ~ we should all be eating lots of beans ~ and a healthy bean salad is such a yummy way to do it.

I'm always looking for new bean recipes, they're the most under-utilized super foods out there. Pop open a can, drain and rinse, and you've got a nutritional powerhouse just waiting to make you a healthier person ~ you don't need a fancy diet, you just need to eat more beans! Today I've chosen cannellinis and garbanzos, for a contrast of texture. I've been using garbanzos forever, but I'm a recent convert to cannellinis. I chose them to star in my , too, because they're SO creamy! I think kidney and black beans would make a beautiful combo in this salad, as well.

TIP: Canned beans don't have to taste canned ~ rinsing them extra well helps get rid of that unpleasant canned flavor and lowers their salt content by as much as 40%.

With a few fresh veggies and a well stocked pantry this salad comes together fast. Multi-colored bell peppers, cukes, and red onion provide the crunch. Both black and pimento stuffed green olives add the brine ~ you can never have too many olives ~ and pickled peppadew peppers (the bright red ones) provide the tart tang. Marinated artichokes and feta cheese round out the group. As for herbs, I went with shredded basil leaves, but you could do fresh thyme, dill, or oregano if you've got them.

Cold bean salads are indispensable for outdoor events because you can make them ahead, they travel well, and they tolerate the heat.

The best bean salad dressing ~

My dressing is a good old fashioned Italian style vinaigrette.

I use extra virgin olive oil which provides loads of flavor and health benefits.

Red wine vinegar is flavorful but doesn't overpower.

Fresh garlic adds that all important bite.

Dried mixed Italian herbs give it that classic Mediterranean vibe. While you can certainly use fresh herbs in this bean salad dressing, dried work just fine.

PERFECT.

TIP: On the second day I added tuna to my leftover Mediterranean bean salad and it was awesome. It's a great way to make this into a meal. Try hard cooked eggs, too.

For more potluck worthy side salad ideas, try these ~

"Sue, I made this recipe to take to my sisters house when I visited in the summer. Everyone loved it. When my 16 year old nephew heard I was coming to visit this weekend, he asked his mom if she thought that I might make that awesome bean salad again! Of course, I'll be making it for him! It's soo good! Thank you!" ~Therese

Mediterranean Bean Salad

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Thanks for pinning!!

The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul. My mission? To get you fired up about good food. My recipes are never fussy and always exciting ~ there are 2,000 and counting on the blog!

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My colorful and crunchy Mediterranean Bean Salad is the perfect mixed bean salad ~ it'll take you through picnic and barbecue season with ease, and you'll want to make up a big batch to keep in the fridge for quick and healthy lunches, too, it's packed with protein!

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Can I plant flowers and vegetables in the same garden bed? The answer surely keeps you satisfied. Many flowers are good companions for your vegetables. They help repel pests in the vegetables, scare off harmful bugs, and improve the nutrients in garden soil. Some people think that only fruits, and herbs can be added to the vegetable garden. But flowers (certain species) actually work in this case. They make your garden more beautiful and productive. So good, right?

We've rounded up 12 best flowers to grow in vegetable garden. If you want to make your vegetable garden less boring or even boost its yield, just give these flowers a try. Some are even edible, making them a great addition to daily foods. As I love gardening, I prefer growing different plants in my garden. If are making best use of your garden space, you will harvest more with it. Get interested in here? Let's get started!

#1 Marigold

Marigolds come first in this category. It's a perfect companion for many vegetables. These edible flowers help excrete chemicals that help keep harmful nematode numbers down. They also attract bees and other pollinators, and beneficial predatory insects to your garden. They may also confuse, repel or act as a trap crop for a range of pest species.

#2 Borage

There are many reasons why borage is worth growing along with your vegetables. This plant produces edible flowers that are appealing to bees and birds. It also acts as a trap crop for aphids, so it also attracts the predatory insects that eat them. Borage also breaks up and aerates the soil with its root system.

#3 Nasturtiums

Nasturtiums are also a great companion crop for many vegetables in your garden. Their vivid flowers attract plenty of pollinators and other beneficial insects. They also attract pests as a trap crop, keeping them away from prized produce. Nasturtiums serve asa ground cover around other plants, helping to keep soil covered, retain moisture and suppress weeds.

#4 Sunflowers

Sunflowers are great value as a vegetable garden flower. They are not only good for edible seeds, but also as supports for other plants. These flowers may also have an allelopathic effect on plants grown nearby, inhibiting their growth. (Don't grow them near potatoes, for example.)

#5 Lavender

Lavender is an excellent companion plant for fruits and vegetables in your garden. It attracts pollinators and beneficial insects. Place lavender on a mound around a vegetable bed and it can also make a delightful natural bed edging.

#6 Cosmos

Cosmos is another flower that fits in very well in your vegetable garden. When blooming, these flowers attract a wide range of insects - including pollinators and predatory insects that will help keep aphids and other pest species at bay.

#7 Calendula

Calendula is also called Pot Marigolds. When blooming, its flowers are beloved of a range of pollinators - bees, butterflies and more. It also attracts predatory insects, and acts as a trap crop for aphids and other pests. Calendula also has great value as a living mulch or cover crop. Its thick, fibrous roots can help protect the soil.

#8 Sweet Peas

Sweet peas not only have culinary applications but are also a great vegetable garden flower. They're edible for we humans, plenty of other garden creatures enjoy them enormously.

#9 Phacelia

Phacelia produces beautiful purple/blue flowers that are appealing to bees, hoverflies and other beneficial insects. Its dense fern-like foliage also helps smother weeds and create good soil cover, while the extensive root system of the plant improves the soil structure.

#10 Lupins

Lupins are known as a nitrogen fixing flowering plant that can also work well in crop rotation. Like peas, beans and other legumes, lupins will help to add nitrogen to the soil in your vegetable garden. They're also beloved of bees, and will help to attract a range of beneficial wildlife to your growing areas.

#11 Clover

Clover is another nitrogen fixing plant mentioned in this collection. It's a great companion plant for many vegetables and herbs in your garden. Its flowers are beloved of pollinators and other beneficial insects. It also serves as a companion crop for a range of common annuals - helping to provide ground cover to reduce moisture loss and weeds, as well as fixing nitrogen.

#12 Comfrey

1millionideas.com_adx_res5 (Trong bài viết)

Comfrey is also an interesting flower to grow in your vegetable garden. Its flowers are appealing to bees and other insects. But what makes these flowers stand out in this category is its use as a source of fertilizer for nearby growing areas.

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12 Best Flowers To Grow In Vegetable Garden

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Can I plant flowers and vegetables in the same garden bed? The answer surely keeps you satisfied. Many flowers are good companions for your vegetables. They help repel pests in the vegetables, scare off harmful bugs, and improve the nutrients in garden soil. Some people think that only fruits, and herbs can be added to [...]

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It's our third #MeatlessMonday meal of Earth Month and I'm SO excited to share this plant based magic with you. We've been trying to incorporate more plant based meals here on Ambitious Kitchen and we hope you're loving it.

I dreamt up these gorgeous curry chickpea salad wraps a couple of months back when I was craving fresh flavors and lots of crunchy veggies. These easy, vegan collard wraps were just the thing! I combined protein packed chickpeas with a rainbow of veggies, tossed them with my famous curry tahini dressing and wrapped it all together in a giant collard green leaf.

Double the veggies, double the fun!

Prep these beautiful wraps for a simple weekday lunch paired with your fav sides! May I suggest these paleo crackers? YUM.

What you'll need to make these chickpea salad wraps

These vegan curry chickpea salad wraps use tons of fresh flavors and ingredients for an easy lunch or dinner you can feel good about. Here's everything you'll need to make them:

For the chickpea salad: you'll need a can of chickpeas, celery, shredded carrots, dried tart cherries, cilantro and some red onion.

For the dressing: this tahini curry dressing is EVERYTHING. To make it you'll need tahini, lemon juice, maple syrup, curry powder, fresh ginger, turmeric, garlic powder, cayenne pepper (if you like spice) and a little salt & pepper.

For the wraps: you're going to use four big collard green leaves, shredded red cabbage, some more cilantro and roasted cashews.

Customize your collard wraps

Because these chickpea collard wraps are mostly filled with colorful veggies, they're also super easy to customize! Here are some suggestions:

Choose your protein: these collard wraps would also be delicious with cooked, cubed tofu or even grilled chicken (if you're not vegan).

Change up your veggies: these wraps would also be delicious with bell pepper or very finely chopped brussels sprouts or broccoli.

Use your fav dried fruit: I love dried cherries in this recipe, but dried cranberries, golden raisins or Medjool dates would all be delicious.

Swap your dressing. If you're not a big fan of curry flavor, this peanut dressing would also be delicious.

Add some heat: I love adding a little spice to these chickpea salad wraps. Feel free to add some cayenne pepper to the dressing or even sliced jalapeño directly to the wraps!

Chickpea salad wraps in 5 easy steps

These vegan chickpea salad wraps couldn't be easier to make. Here's how to do it:

1. Mix the salad. Start by mashing your chickpeas and mixing them together with the rest of those fresh salad ingredients.

2. Make the dressing. Stir up that creamy tahini curry dressing until it's nice and smooth.

3. Combine, taste & adjust. Pour the dressing all over the chickpea salad and mix it well. Taste and add more salt & pepper if you'd like.

4. Wrap your collard leaves. Prep your collard leaves, top each leaf with 1/4th of the chickpea salad and wrap them up. See exactly how to do this below and in the video!

5. Slice & enjoy. Slice each collard wrap in half and enjoy!

Dress it and dip it

Okay, this curry tahini dressing is SO flavorful and addicting, so why not double it? Feel free to make a second batch of the dressing on the side for dipping! GENIUS.

Wrapping collard greens 101

Rolling up that giant collard green leaf may sound (and look) intimidating, but I'm here to walk you through it step-by-step:
Step 1: cut & shave down the stem
You'll start by cutting the stem off of the collard green leaf and then carefully using your knife to shave it down so that it's flat. This will help prevent the collard leaf from breaking at the end and make it easier to roll up.
Step 2: add your chickpea salad
Next, add 1/4th of the chickpea salad and the rest of the toppings to the middle-bottom of the collard wrap.
Step 3: roll that baby up
You'll then carefully roll the collard wrap up just like you would with a burrito. Fold in the ends of the wrap as you go so that everything stays inside nice and snug.
Step 4: slice and eat
When you're ready to enjoy it, slice your chickpea collard wrap in half and eat it up!

Storing tips

Store any leftover chickpea salad or chickpea salad wraps in an airtight container in the refrigerator for up to 4-5 days. These collard wraps are perfect for meal prep!

Want to eat more plants?

I've got you covered with my brand new, FREE email series: 5 Days of Plant-Based Eating! In this series I share my best plant-based, vegan recipes with you to enjoy for every meal of the day - snacks & desserts included!

Get all of the deets & sign up here to enjoy colorful, veggie-packed meals all season long.

More vegan lunches you'll love

Get all of our amazing vegan recipes here!
I hope you love these delicious curry chickpea salad wraps! If you make them be sure to leave a comment & a rating so I know how you liked them. Enjoy, xo!
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

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Vegan Curry Chickpea Salad Collard Wraps | Ambitious Kitchen

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It's our third #MeatlessMonday meal of Earth Month and I'm SO excited to share this plant based magic with you. We've been trying to incorporate more plant based meals here on Ambitious Kitchen and we hope you're loving it.

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This One Pan Garlic Parmesan pasta is a light enough recipe to serve as a main dish, or a delicious side dish to accompany your favorite meats. Tender linguine pasta tossed in a creamy, cheesy garlicky sauce make this one pot pasta total dinner-time perfection that's ready in 20 minutes!

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The Hairy Bikers share their recipe for this traditional teatime treat - far superior to anything shop-bought.

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Published: · Modified: by Susan Patterson · This post may contain affiliate links ·

If you are a gardener you have probably heard of something called compost tea. What you most certainly do know is that your crop, your harvest, will only be as healthy as the soil in which it is grown.

Without attention to the soil, your produce will lack vitality and even nutrients.

This is where compost comes into play. Adding organic matter back into your soil aids in the regeneration of healthy nutrients which in turn, helps your crops thrive.

An even better alternative to regular compost is compost tea. This liquid fertilizer infusion not only feeds plant but also keeps plant disease at bay.

If you have been using regular compost in your garden, it is time to take it to the next level. Compost tea is superior to regular compost in that it does everything that regular compost does with the addition of oxygen.

I have been using compost tea in my garden for years and would not consider a season without it.

When my friends and neighbors marvel at my garden I am happy to share that my secret is in this simple tea!

Benefits Of Compost Tea

Here are just some of the great things that will happen when you use compost tea in your garden:

Stronger plant growth - Your veggies will be hardier and tastier, your flower blossoms will be bigger and leaves will be greener.

Stronger root systems - With the addition of compost tea, roots will grow robustly and begin to pull nutrients from deeper down.

Stronger immune system - Plants, like humans, have an immune system of sorts. Using compost tea strengthens the immune system of plants giving it the ability to keep disease at bay.

Accessible nutrients - The nutrients in compost tea are readily available and easily absorbed.

All natural fertilizer - You can achieve a beautiful and healthy garden with the addition of compost tea that will not harm insects, wildlife or native plants.

Prevent shock transplant - When you use compost tea during transplanting, you can help your plants acclimate quickly to the soil and keep them from going into transplant shock.

How Compost Tea Works

Compost tea works in much the same manner as probiotics work for us. The soil, like our gut, is full of both healthy and unhealthy microorganisms.

When there is an unbalance of these organisms, it is harder for the plant to defend itself against disease that impacts the health and growth of the plant.

Compost tea, like probiotics, boosts the ratio of good to bad microbes. These well-oxygenated microbes add oxygen into the soil which means the healthy microbes become super microbes!

Plants require a steady supply of healthy microbes to grow and thrive- just as humans require a steady supply of fermented foods.

Regular pesticides are full of chemicals that hamper growth and health in the same way that eating refined and junk food causes an imbalance in our gut bacteria.

There is not a better thing that you can do for your plants than replace chemical fertilizers with compost tea.

Even if you are using organic fertilizers, compost tea adds that extra boost that will really make your garden pop.

How To Make Compost Tea

Making this incredibly rich and nutritious plant elixir is really quite simple.

Ingredients:

Sachet or brew bag to put the compost into

You can also use a cup of Compost catalyst (a commercial mixture that encourages the micro-organisms in the compost to multiply) Note: molasses.

How To Make It:

Fill your bucket almost to the top with water - if it is tap water allow it to set for a day so that the chlorine can be released. If you skip this step, the chlorine will kill all of the beneficial micro-organisms.

Place your pump into the water

Add the catalyst to the compost.

Put your compost into a sachet or mesh bag and put this into the water.

Turn the pump on and let it do its work. It will pump oxygen throughout the water. This will encourage the beneficial bacteria to start working.

Allow the pump to work for a full 24 hours. The end result is a frothy elixir full of nutrients, bacteria, nematodes, and protozoans that will feed and protect your plants.

Remove the sachet with the compost and spread the solid compost in your garden.

Using The Compost Tea:

It is best to use the compost tea as soon as you can after brewing. If you let the tea set for more than one day the organisms will use up the beneficial oxygen.

Here are two ways that you can use compost tea for a healthier and beautiful garden.

Direct spray on leaves: When you spray leaves directly with compost tea it is absorbed quickly and distributed evenly throughout the plant in a more efficient way than soil drenchings. Applying compost tea directly to the leaves also reduces the chance that the plant will develop a disease such as powdery mildew. For best results, repeat spraying once per month during the growing season.

Soil feeding: I pour ½ cup of compost tea in the hole of all of my transplants. This will give plants the boost they need to be healthy and get a great start. It also helps transplants fight off soil-borne diseases.

Note: No matter how you apply compost tea, it is best used in the morning or the evenings. This is when the plants can best absorb the nutrients in the tea.

Can You Buy Ready-Made Compost Tea?

If you are not in a position to make tea yourself, you are in luck. There are a number of home composting kits that make feeding your plants a breeze.

Ready-to-use compost tea extractors are perfect for busy folks who still want to give their garden the best love they can. Here are a few options:

Compost Tea Kit: 5 Gallon Get Brewing Special~ BubbleSnake, Brew Bag, Air Pump & Tubing: This kit is available on Amazon and gets good reviews. It includes a brew bag, bubblesnake, air pump, all hoses, and fittings.

Flo-n-Gro Compost Tea Brewing System: This system is good for those looking to make a smaller amount of tea. It comes with a 3-gallon tea brewer, air pump with hose, Eco 185 submersible pump, fountain kit and 2 air stones.

Purchase Already Made Compost Tea

If you are really short on time but still want all of the benefits of compost tea, you can purchase it already made. Although it is not quite as fresh as if you made it yourself, it still offers valuable nutrition for your plants.

Here are some options.

Super Compost Tea: This compost tea can be used on houseplants as well as outdoor plants. According to the manufacturers:
This product was not simply steeped in compost for days or weeks even, it was brewed the entire duration of the composting process which is in excess of 8 months. It is concentrated and should be diluted in water as directed when watering your plants"
Bu's Brew Biodynamic Compost Tea:This compost tea product comes with 4 biodegradable compost tea bags that each make 5 gallons of feed. This cost-efficient option is great for foliar feeding, soil drenching, a compost inoculant or to use on transplants.

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How To Make Compost Tea: The Best Thing To Spray On Your Plants

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Published: · Modified: by Susan Patterson · This post may contain affiliate links · If you are a gardener you have probably heard of something called compost tea. What you most certainly do know is that your crop, your harvest, will only be as healthy as the soil in which it is grown.

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Healthy Breakfast Cookie Recipe is a wholesome, hearty, easy recipe that's great for on-the-go mornings are afternoon pick-me-ups.

Not only are these healthy, but they smell divine when they're cooking. Cinnamon is good like that!

Everyone enjoyed my Baked Blueberry Oatmeal Cups so much, it wanted to do a cookie version. You can use fresh or dried blueberries in these cookies if you want. Additionally, there's a ton of very simple ways you can change these to suit your taste.

HEALTHY BREAKFAST COOKIE RECIPE

A logical question you may be asking yourself is 'why are these considered breakfast cookies?'

1. I mean, they are made with oats and oats are traditionally breakfast food.😉

2. Besides that, they are healthier than your traditional cookie with no flour, butter, or granulated sugar.

3. They're naturally gluten-free and vegan.

HOW LONG WILL THESE COOKIES KEEP?

Because these cookies are so moist, I recommend storing them in an airtight container in the refrigerator no longer than 4 days. I like to wrap them individually in plastic wrap so they're ready to grab-and-go in the mornings.

SUBS AND SUCH

Alternately, you can freeze them for two months. I suggest wrapping them individually in plastic wrap and freeze in a single layer on a flat pan so they don't stick together in a big glob. Once they're frozen, you can transfer them to an airtight container or ziptop bag.

Bananas. Bananas add moisture and help to bind the cookies together. I haven't tested substitutions for them.

Almond Butter. You can use creamy or chunky. As well, you can use any nut butter.

Oats. I prefer using old-fashioned rolled oats but you can use quick oats. The taste is virtually the same, but old-fashioned roll oats have a coarser, chewier texture to the cookies. Whereas, quick oats a softer texture.

Honey. You can use maple syrup or agave nectar. Although I find agave nectar doesn't bind them as well as the other two.

Baking soda and baking powder. Obviously, these two ingredients help the cookies to rise which gives them more of a 'real' cookie texture. However, you can omit baking soda and baking powder. The cookies will still taste wonderful and have a more dense, gooey texture like my Oatmeal Date Cookies.

Add-ins. You can add any dried fruit instead of cranberries. You can also use fresh fruit like blueberries, strawberries, and peaches. When using fresh fruit, you may need to adjust the quantity of almond butter and oats if the juice is really juicy. And, adding dark chocolate chunks never hurts anyone's feelings!

MORE YUMMY, HEALTHY, EASY RECIPES

⭐⭐⭐⭐⭐ Have you tried these cookies? Please consider leaving a 5-star rating and comment.

Healthy Breakfast Cookie Recipe

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Healthy Breakfast Cookie Recipe is a wholesome, hearty, easy recipe that's great for on-the-go mornings are afternoon pick-me-ups. Not only are these healthy, but they smell divine when they're cooking. Cinnamon is good like that! Everyone enjoyed my Baked Blueberry Oatmeal Cups so much, it wanted to do a cookie version.

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Shirley BrownA recipe to make Sauerkraut, or a recipe that calls for Sauerkraut? I like to drain, rinse a bag of Sauerkraut, sauté it, along with chopped Onion, in Butter.. I add a pinch of Olive Oil to prevent the Butter from burning. This is a good topping for Brats, or Smoked Sausage, on a Bun. Or... add Corned Beef to it, or cut up a Sausage of choice.. make a Skillet Casserole with it.. even add sliced Potatoes, cook that into it. Add some Lawry’s Seasoned Pepper to it, for a “kick”... Awesome.!! I use Corned Beef in the packages for Sandwiches, just cut into pieces.

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Shirley BrownA recipe to make Sauerkraut, or a recipe that calls for Sauerkraut? I like to drain, rinse a bag of Sauerkraut, sauté it, along with chopped Onion, in Butter.. I add a pinch of Olive Oil to prevent the Butter from burning. This is a good topping for Brats, or Smoked Sausage, on a Bun. Or... add Corned Beef to it, or cut up a Sausage of choice.. make a Skillet Casserole with it.. even add sliced Potatoes, cook that into it. Add some Lawry’s Seasoned Pepper to it, for a “kick”... Awesome.!! I use Corned Beef in the packages for Sandwiches, just cut into pieces.

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This easy and FAST Sheet Pan Cajun Garlic Butter Shrimp takes only 15 minutes to make - that includes cooking time! Enjoy these buttery shrimp with fresh corn and bread to soak up all the extra seasoned garlic butter!

Cajun Garlic Butter Shrimp

Who doesn't want garlicky, buttery shrimp loaded with flavor and seasonings? These easy garlic butter shrimp are tasty and only take 5 minutes to prep and a max of 10-12 minutes to bake in the oven.

I like to use the jumbo size shrimp with the shells on to help maintain the tenderness of the shrimp. The garlic and butter are amazing to dip the peeled shrimp into and crusty bread dipped straight into the butter is seriously AMAZING! Don't forget that sweet fresh corn too, it is hot and ready right along side the garlic butter shrimp on the same sheet pan.

This Cajun Garlic Butter Shrimp take a total of 15 minutes to prep and roast in the oven, dinner can't get any easier than that! Serve with warm french bread to soak up all that delicious seasoned butter floating in the bottom of the pan!

Ingredients

You only need a few ingredients for these garlic butter shrimp and most of them you probably already have in the pantry:

Jumbo Shrimp, with shell on

Crushed Red Pepper Flakes

Smoked Paprika

Dried Oregano

Bay Leaves

Seafood Seasoning

Salted Butter

Worcestershire Sauce

Lemon

Want your shrimp to be extra spicy? Can I add sausage?

Add more crushed red pepper flakes, to taste. The more you add, the spicier they will get! You can also add in a cooked smoked sausage or cooked andouille. Just slice it and add it to the sheet pan and it will heat up as the shrimp roast!
What kind of shrimp should I use?
You can use fresh or frozen shrimp. If you use frozen, you will need to defrost the shrimp first. It's nice to keep frozen shrimp in the freezer for a quick last minute dinner and pull them out of the freezer a few hours before to thaw in the sink. I also like large or jumbo shrimp for this recipe with the shells on to help saturate them with the garlic and butter.

How to make Sheet Pan Cajun Garlic Butter Shrimp

1. Rinse the shrimp in a colander and set aside to drain. Melt half a stick of butter and spread it around in the center of the sheet pan. 2. Place shrimp on the pan and cover with garlic and lemon juice. Try and spread the shrimp evenly on the roasting pan without to much overlapping.

2. Add the corn and generously sprinkle seasonings to cover the shrimp and corn. Slice the butter into 1 tablespoon slices and spread the butter evenly over the shrimp/corn.

4. Bake in a preheated oven to 400°F for 10-12 minutes. Once shrimp curl and turn pink they are done. Do not over cook or they will be chewy!

Can I prep ahead of time

Yes! You can complete all of the preparations up to the step of placing the sheet pan into the oven. Instead cover with plastic wrap and place in the refrigerator until you are ready to cook, for up to 24 hours.

Are these shrimp good as leftovers?

They are best served fresh, however the leftovers are good in a salad the next day just make sure to peel and put in an airtight container in the refrigerator to keep fresh.

How to serve Sheet Pan Cajun Garlic Butter Shrimp

These delicious buttery shrimp are perfect straight out of the pan. There are so many options to choose from when serving these easy sheet pan shrimp. Try them as a Po' Boy, over pasta, with dirty rice or a fresh green salad. Of course no matter how you serve them do not forget the crusty bread to dip in the butter!

No matter how crazy your day may be, this easy shrimp dinner will have your family smiling and enjoying dinner before anyone can ask what's for dinner! These garlic butter shrimp are incredibly quick to make and cleanup is a breeze!

Looking for more easy shrimp recipes? Try our favorite Shrimp Scampi!

Ingredients

2 sticks salted butter, divided

2 lbs fresh jumbo shrimp* (shell on or peeled and deveined)

4 large cloves garlic, minced

juice of 1 lemon

4 ears of corn, sliced into 2 inch pieces

1 1/2 tablespoons Worcestershire sauce

1 1/2 teaspoons seafood seasoning

1 teaspoon crushed red pepper flakes

1 teaspoon smoked paprika

1 teaspoon dried oregano

3 bay leaves

Instructions

1. Preheat oven to 400°F.

2. Rinse the shrimp in a colander and set aside to drain. Melt half a stick of butter and spread it around in the center of the sheet pan.

3. Place shrimp on the pan and cover with garlic and lemon juice. Try and spread the shrimp evenly on the roasting pan without to much overlapping.

4. Add the corn and generously sprinkle seasonings and Worcestershire sauce to cover the shrimp and corn.

5. Slice the butter into 1 tablespoon slices and spread the butter evenly over the shrimp/corn.

6. Bake for 10-12 minutes. Once shrimp curl and turn pink they are done. Do not over cook or they will be chewy!

Notes

*Shells on or off? This is a very personal question and neither answer is a clear winner. Yon can do which ever you prefer! Here are the pro/con list for both:

Shell Removed and Devained: Easier to eat since you do not have to peel the shrimp before eating them. Shrimp can contain sand and mud in their digestive track, and while you might not taste it, the gritty texture can be unappetizing. That is why you devain your shrimp.

Shell On: When you are cooking your shrimp quickly at a high temp, like in a very hot oven or on the grill, the shells will protect the delicate meat from the intense heat. This means you are much less likely to overcook your shimpr and they will still be juicy once you pull of the shell and bite into them. Leaving the shell on will also help them keep their shape instead of curling up into tight rings as they're prone to do.
Another fun note, people in many countries actually eat shrimp with the shells on! They are editble, add a crunchy texture and flavorful! However this is not the norm in North America and we personally do not eat the shells. Just a fun note!

Nutrition Information:

Yield: 4 servings Serving Size: 1
Calories: 593 Amount Per Serving: Total Fat: 51g Saturated Fat: 30g Trans Fat: 2g Unsaturated Fat: 17g Cholesterol: 600mg Sodium: 2512mg Carbohydrates: 28g Fiber: 2g Sugar: 4g Protein: 56g

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Sheet Pan Cajun Garlic Butter Shrimp in just 15 Minutes!

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This easy and FAST Sheet Pan Cajun Garlic Butter Shrimp takes only 15 minutes to make - that includes cooking time! Enjoy these buttery shrimp with fresh corn and bread to soak up all the extra seasoned garlic butter! Who doesn't want garlicky, buttery shrimp loaded with flavor and seasonings?

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Unlike another nutty stir-fry favorite, Kung Pao Chicken (which is cooked with chillies and roasted peanuts), cashew chicken (also called "chicken with cashew nuts") has a simple, lightly sweet brown sauce, the perfect complement to roasted cashews.

Developing Our Cashew Chicken Recipe

We find many cashew chicken recipes are overpoweringly sweet, but ours, developed from our family's restaurant days, is balanced and flavorful.

Our chicken cashew stir-fry uses hoisin sauce and honey, combined with a blend of soy sauces to make the perfect classic brown sauce.

A touch of rice wine vinegar helps contrast the richness without overpowering the dish.

If you love cashews like I do, this Cashew Chicken stir fry is a perfect dish to add to your regular rotation. Enjoy this classic Cashew Chicken recipe!

Cashew Chicken Recipe Instructions

Step 1: Marinate chicken

Mix the chicken, 3 tablespoons water, 2 teaspoons oyster sauce, and ⅛ teaspoon white pepper. Set aside for 5 to 10 minutes until all the liquid has been absorbed by the chicken. Adding the extra water will really keep your chicken moist and tender. Lastly, mix in 1 teaspoon canola oil and 1 tablespoon cornstarch, and set aside. For more information and preparing chicken for stir fries, see Bill's post on Chicken velveting 101.

Step 2: Prepare sauce

In a separate bowl, mix together all the sauce ingredients and set aside.

Taking the time to prepare all of your ingredients before firing up the wok makes it an easy chicken cashew recipe!

Step 3: Assemble dish

Heat your wok over high heat. Spread 2 tablespoons canola oil along the perimeter of the wok until just smoking.

Add the marinated chicken breast, spreading the pieces evenly in the wok. Fry for 1 minute on each side, and transfer back to the bowl. The chicken should be browned on the outside and will be about 80% cooked.

Add another tablespoon of oil to the wok, along with the ginger, and fry for 5 seconds before adding the minced garlic.

Immediately add the red bell pepper and chopped water chestnuts. Stir fry for 30 seconds.

Next, add the scallions, and spread your Shaoxing wine around the perimeter of the wok.

Give everything a quick stir fry for 10 seconds.

Pour in the cashew chicken sauce mixture you made earlier, using your wok spatula to deglaze the sides of the wok.

Add the chicken and any juices that may have collected in the bowl.

Once everything comes to a simmer, add your roasted cashews.

Stir up your cornstarch slurry, and add to the stir-fry. For more detailed information on the many ways to use cornstarch to get authentic results at home with our recipes, see our post on How to Use Cornstarch in Chinese Cooking .

Add more cornstarch slurry if you like a thicker sauce, less if you prefer thinner. Bring to a simmer to thicken the sauce, and continue stirring to combine evenly.

Plate and serve immediately with a bowl of rice!

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For the chicken and marinade:

For the rest of the dish:

TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

Mix the chicken, 3 tablespoons water, 2 teaspoons oyster sauce, and ⅛ teaspoon white pepper. Set aside for 5 to 10 minutes until all the liquid has been absorbed by the chicken. Adding the extra water will really keep your chicken moist and tender. Lastly, mix in 1 teaspoon canola oil and 1 tablespoon cornstarch, and set aside.

In a separate bowl, mix together all the sauce ingredients and set aside.

Heat your wok over high heat. Spread 2 tablespoons canola oil along the perimeter of the wok until just smoking.

Add the marinated chicken breast, spreading the pieces evenly in the wok. Fry for 1 minute on each side, and transfer back to the bowl. The chicken should be browned on the outside and will be about 80% cooked.

Add another tablespoon of oil to the wok, along with the ginger, and fry for 5 seconds before adding the minced garlic. Immediately add the red bell pepper and chopped water chestnuts. Stir fry for 30 seconds.

Next, add the scallions, and spread your Shaoxing wine around the perimeter of the wok. Give everything a quick stir fry for 10 seconds.

Pour in the sauce mixture you made earlier, using your wok spatula to deglaze the sides of the wok. Add the chicken and any juices that may have collected in the bowl. Once everything comes to a simmer, add your roasted cashews.

Stir up your cornstarch slurry, and add to the stir-fry. Add more cornstarch slurry if you like a thicker sauce, less if you prefer thinner. Bring to a simmer to thicken the sauce, and continue stirring to combine evenly. Plate and serve immediately with a bowl of rice!

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Cashew Chicken: Our Restaurant Recipe | The Woks of Life

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Unlike another nutty stir-fry favorite, Kung Pao Chicken (which is cooked with chillies and roasted peanuts), cashew chicken (also called "chicken with cashew nuts") has a simple, lightly sweet brown sauce, the perfect complement to roasted cashews. We find many cashew chicken recipes are overpoweringly sweet, but ours, developed from our family's restaurant days, is balanced and flavorful.

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This healthy, summer Chickpea Salad with cucumbers and tomatoes is great for lunch or as a side dish with anything you're grilling!

Chickpea Salad

I'm always craving chickpeas, it's my favorite legume and I just can't get enough! I toss them in any salad I eat for added protein. Some chickpea salad recipes on rotation in my house, this Greek Chickpea Salad which is great for meal prep, this easy Chickpea Egg Salad and this Chickpea Tuna Salad.

With summer cucumbers and tomatoes in season, I make this salad all the time. It's a great side dish to bring to a BBQ, picnic or backyard gathering, simply double (as pictured here) or triple the recipe.

The best part about this salad is it takes just a few minutes to make, and because it uses canned chickpeas, there's no cooking.

Can I eat chickpeas from the can?

Canned chickpeas are already cooked and ready to serve. This makes them so convenient to keep on hand when you need to add a quick protein to salads.

Are chickpeas good for weight loss?

If you're following a Weight Watchers diet, you probably already know chickpeas are 0 points. They are a rich source of vitamins, minerals and fiber, and are high in protein and make an excellent replacement for meat in vegetarian and vegan diets.

Variations

You can modify this recipe with grape or cherry tomatoes, or use a combination.

Adding bell peppers, Kalamata olives and feta cheese will give this salad a Greek inspired twist.

Add diced avocado for some healthy fats and creaminess. If making this for a party, add it just before serving.

Don't like chickpeas? Swap them out for white canned beans.

Photo credit: Jesse Larson

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Chickpea Salad with Cucumbers and Tomatoes

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This healthy, summer Chickpea Salad with cucumbers and tomatoes is great for lunch or as a side dish with anything you're grilling! I'm always craving chickpeas, it's my favorite legume and I just can't get enough! I toss them in any salad I eat for added protein.

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This healthy Carrot Ginger Soup is made with fresh carrots, a hint of fresh ginger and a touch of sour cream blended together until creamy, perfect for lunch or dinner. You can make it vegan or dairy-free by swapping the cream for coconut milk.

Carrot Ginger Soup

More creamy soup recipes I love are Potato Leek Soup, Dad's Cauliflower Soup and Turmeric Roasted Sweet Potato and Macadamia Soup.

When I was a kid we had soup just about every night before our main dish because my Dad loved soup and my guess is it was also an easy way to get us to have more vegetables. I was usually not thrilled about this because I was pretty picky. But if it was a creamy pureed soup, I actually enjoyed it.

I mention this because I'm not a huge fan of cooked carrots, but when combined with ginger and sauteed onions then blended into a creamy soup, I actually love it, it brings me back to those days of sitting at Moms kitchen table with my pureed soup.

This nourishing soup packed with beta carotene comes together in less than 40 minutes.

What to serve with carrot ginger soup

I love having a soup and salad, especially for lunch.

A half sandwich such as a grilled cheese (my Brussels Sprout Havarti and Apple Grilled Cheese from my cookbook Skinnytaste Fast and Slow affil link would be awesome!!)

Easy Baked Coconut Shrimp is crisp and delicious, I also have instructions for the air fryer.

These Easy Garlic Knots are my husband's favorite side for soup.

More Soup Recipes:

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This healthy Carrot Ginger Soup is made with fresh carrots, a hint of fresh ginger and a touch of sour cream blended together until creamy, perfect for lunch or dinner. You can make it vegan or dairy-free by swapping the cream for coconut milk.

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This easy, healthy cod fish taco recipe is seasoned with a chili-lime cumin rub topped with slaw and creamy lime sauce - no breading, no frying!

Cod Fish Tacos

These fish tacos have a delicious crisp cabbage and carrot slaw, then drizzled with a lightened up chili-lime sauce. SO good! Me and Karina, my oldest daughter love fish, but my husband Tommy does not... unless I make fish tacos! These healthy fish tacos are my favorite way to get him to eat fish and they are so quick, ready in 30 minutes. For a fun spin on fish tacos, try these Greek Fish Tacos, Scallop Tacos or these Lobster Tacos.

For the delicious, creamy sauce, I combined some Greek yogurt with lime juice, a little mayo and Tajin (affil link), my favorite chili-lime seasoning and a must to add to your spice rack (Trader Joes also has a version of this). The fish is also seasoned with Tajin and cumin, so good! Use a little water to loosen it to make it easy to drizzle.

Best fish for fish tacos:

Here I used wild cod fish fillets, but any flaky white fish can be used here. Try snapper or mahi mahi fillets.

How to cook cod for fish tacos

Since there's no breading, I find the fastest and easiest way to cook the cod for fish tacos is in a skillet so you get a little char. You can broil them if you prefer, or cook them on the grill on foil in the summer.

More Taco Recipes:

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Healthy Cod Fish Tacos (Quick and Easy Recipe) - Skinnytaste

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This easy, healthy cod fish taco recipe is seasoned with a chili-lime cumin rub topped with slaw and creamy lime sauce - no breading, no frying! These fish tacos have a delicious crisp cabbage and carrot slaw, then drizzled with a lightened up chili-lime sauce. SO good!

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Watermelon Caprese is a totally delicious way to eat Caprese salad in the summertime.

My kiddo made a salad a couple of summers ago that we eat quite often. It's a Watermelon- Strawberry Caprese Salad. It's the perfect salad that has all the best summery flavors. That one doesn't have any balsamic glaze, so we sometimes make a Watermelon Caprese that does. This Caprese is so delicious drizzled with sweet balsamic glaze. It's our favorite, super-simple salad recipe to make for summer.

The best watermelon to use:

The best size watermelon to use for your Watermelon Caprese is the small personal-sized watermelon. Make sure it's seedless. You will see little white seeds throughout the watermelon (as pictured), but those are edible and you hardly notice them.

How to Pick a Ripe Watermelon

Pick it up. A ripe watermelon will feel heavy for its size.

Watermelons develop a yellow spot at the place they rested on the ground while growing. When they are ripe and ready to eat, the spot will turn a a brighter yellow. The brighter the spot, the longer the melon stayed on the vine sweetening up.

How to make Watermelon Caprese:

Slice your watermelon, and then cut the watermelon slices into squares. Cut those squares into 4 equal pieces. 4-inch squares are just about right. Cut up the rest of your watermelon and save for munching. You don't want any of it to go to waste! You'll need 6 squares of watermelon for this recipe to make 3 servings. You can double or triple the recipe to make more.

About Fresh Mozzarella:

Use fresh mozzarella when making Watermelon Caprese. You can find balls of fresh mozzarella to cut into slices. You may also be able to find fresh mozzarella that has already been cut into slices for you. 6 slices are needed for this recipe.

You'll alternate watermelon and mozzarella in a long row on your serving platter, and then you'll give it a good sprinkle of kosher salt and freshly ground black pepper. Take your fresh basil leaves and stack them on top of each other. Slice the fresh basil thinly. Fresh basil is sprinkled on top. And then it's drizzled with olive oil and balsamic glaze.

One serving is two stacks of watermelon and mozzarella. That should be plenty. Watermelon Caprese is the perfect summer salad to serve as a side-dish for dinner. Enjoy!

How to make homemade Balsamic Glaze:

You can buy balsamic glaze at your local market, but if you don't want to buy a bottle... don't worry because it's super easy to make it at home! You need only one ingredient to make balsamic glaze: balsamic vinegar. Pour about 1 cup of vinegar into a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the vinegar thickens, coats the back of a spoon, and is reduced to about 1/4 cup, 20 to 25 minutes. Set aside to cool for 10 minutes - the glaze will thicken slightly as it cools. Use more vinegar if you want more glaze.

Here are a few more Caprese themed recipes you might like to try:

Watermelon Caprese

Recipe Details

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Watermelon Caprese is a totally delicious way to eat Caprese salad in the summertime. My kiddo made a salad a couple of summers ago that we eat quite often. It's a Watermelon- Strawberry Caprese Salad. It's the perfect salad that has all the best summery flavors.

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This Creamy Coconut Shrimp is full of Thai inspired flavors! An easy shrimp recipe bursting with coconut milk, basil, ginger, garlic, and fresh shrimp. Made in only one skillet and ready in 20 minutes!

ONE-SKILLET CREAMY COCONUT SHRIMP

Add a little spice to your life with this Creamy Coconut Shrimp! I love how easily recipes like this garlicky, gingery, coconut shrimp skillet come together, with super-minimal cleanup to go with that super-delicious flavor. Besides, we all agree that one-skillet meals are near perfection!

It's also healthy, and there's a ton of luscious sauce to serve over a bed of rice, cauliflower rice, or noodles.

More Shrimp Recipes to Try

What You'll Need

Olive Oil: This is for sautéing the ingredients. You can also substitute coconut oil or even avocado oil.

Shrimp: You'll need two pounds of fresh raw shrimp, peeled and deveined. (It's up to you whether you want the tails on or off.)

Salt, Pepper, and Smoked Paprika: For seasoning the shrimp.

Diced Onion: I use a yellow onion, but you can substitute white, red, or sweet onions if you like.

Fresh Garlic and Basil: Mince the garlic (or use a garlic press), and chop the basil leaves.

Ground Ginger: As always, make sure your ground spices are fresh.

Canned Diced Tomatoes: Drain the tomatoes well before using.

Unsweetened Coconut Milk: I use canned coconut milk. Be sure to shake it well before measuring and using.

Lime Juice: For tangy flavor!

Garnishes: Chopped fresh cilantro and basil are wonderful garnishes for this light and fragrant dish.

CAN YOU USE FROZEN SHRIMP?

You can definitely use frozen raw shrimp in this dish! Thaw them first by placing them in a colander under cold running water for several minutes. Then, peel and devein (if necessary), rinse and pat dry with paper towels, and continue with the recipe.

HOW TO MAKE CREAMY COCONUT SHRIMP

1. Cook the Shrimp. Heat a tablespoon of the olive oil in a large skillet over medium-high heat. Season your raw shrimp with salt, pepper, and smoked paprika. Cook them for about two minutes per side, or until pink and cooked through. Then, remove the shrimp from the skillet and set aside.

2. Cook the Aromatics. After wiping down the skillet, set it over medium-high heat and add the remaining oil. Add the onions and cook until softened. Then stir in the garlic, basil, and ginger, and cook for about 20 more seconds, or until fragrant.

3. Add the Tomatoes and Coconut Milk. Stir the drained, diced tomatoes into the onion mixture and cook for 3 minutes, or until just softened. Add the coconut milk and bring to a simmer; continue to simmer for 5 minutes.

4. Return the Shrimp to the Skillet. Add shrimp to the skillet and cook for 1 minute, or until heated through. Remove from the heat and squeeze the lime juice over the shrimp. Garnish with cilantro and basil, and serve.

5. Enjoy!

HOW TO COOK SHRIMP PERFECTLY

What Size Shrimp? Keep in mind that shrimp can be purchased in a number of sizes and that smaller shrimp will cook even faster than large ones (which already cook very quickly).

Cook Until Pink: Raw shrimp are a dull grayish color, but turn firm and pink when cooked. It can be difficult to take the temperature of shrimp correctly, but you'll know that they are done when they are completely opaque and a nice pink color.

Don't Overcook: Shrimp curl up tightly, and even appear to "shrink" when overcooked, so avoid cooking to that point. Overcooked shrimp have an unpleasantly tough and chewy texture.

WHAT GOES WITH COCONUT SHRIMP?

Rice: Any saucy dish like this coconut shrimp recipe pairs perfectly with rice. You can use any rice you like, even Cauliflower Rice!

Coconut Mojitos: If you'd like to serve a cocktail, what could be better than a delicious, tropical drink like Coconut Mojitos?

Chocolate Banana Popsicles: So maybe they're not exactly seasonal, but Chocolate Covered Frozen Bananas are just so good! I love how the light sweetness of the fruit contrasts with the indulgently rich chocolate, and both flavors are a welcome complement to the main course.

HOW TO STORE AND REHEAT LEFTOVERS

To refrigerate. Store leftover coconut shrimp in airtight containers, and keep in the refrigerator for up to 2 days.

To freeze. Place leftovers in airtight storage bags or containers, leaving about 1 inch of "headspace" for the sauce to expand during freezing. Keep in the freezer for up to 2 months. The texture of the sauce may degrade somewhat due to freezing and thawing.

To reheat. First, thaw the leftovers in the refrigerator (if frozen). Then place in a covered saucepan over low heat. While stirring frequently, cook until heated through.

MORE SHRIMP RECIPES TO TRY

ENJOY!

Tools Used in this Recipe

THAI-INSPIRED CREAMY COCONUT SHRIMP

A one-skillet meal of seasoned sauteed shrimp prepared in a sauce with coconut milk, diced tomatoes, ginger, garlic, and basil.

Keywords: coconut shrimp, easy shrimp recipe, healthy shrimp recipe, shrimp recipes, thai recipes

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Creamy Coconut Shrimp - An Easy Thai-Inspired Dinner Idea!

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This Creamy Coconut Shrimp is full of Thai inspired flavors! An easy shrimp recipe bursting with coconut milk, basil, ginger, garlic, and fresh shrimp. Made in only one skillet and ready in 20 minutes! Add a little spice to your life with this Creamy Coconut Shrimp!

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Fresh dill and red grapes add a fun and delicious flavor to this Grape Pecan Chicken Salad. It's perfect for sandwiches or salads. This chicken salad with grapes is delicious no matter how it is served..

The first time I had this chicken salad was at a church baby shower. I had asked our pastor's wife if she wouldn't mind making a bowl of the salad since I had heard everyone raving about hers.

After one bite I had to agree with everyone. It was so good!!!

After the shower I took home a container of extra salad so that my hubby could try it. He went bananas over it, so I wanted to make this again for our family. So I called her up and asked if she wouldn't mind sharing the recipe.

I had my pen in hand, and I was ready for the family secret. She laughed and told me it was just one she found online years ago. Everyone loved it so much that she had continued to make it for dinners and showers.

Seriously???? That's it? Just a random recipe from online?

I was sort of disappointed that it wasn't some family recipe that had been handed down through the years. I thought I was on to some secret recipe.

Not that I was planning on keeping it a secret because I love to share recipes here on the blog. You guys need to enjoy these recipes too. Am I right?

Tips for making Grape Pecan Chicken Salad:

One of my favorite little tips for making this salad even easier is to use a rotisserie chicken from the store. We usually keep bags of the chicken in our freezer for easy meals like this Chicken Supreme Pasta Bake or these Bbq Chicken & Avocado Quesadillas. This time the bag of chicken was going into salad!

This recipe calls for a mixture of mayo and sour cream. But you can also use Greek yogurt, ranch dressing, or a mixture of any them.

The fresh dill gives this grape chicken salad its unique flavor. You may think that it seems like a lot of dill, but when you use fresh herbs you use more.

If you are going to use dried dill for this recipe, you will only use about 1/3 of the amount. Dried herbs have a much more concentrated flavor, so you need to use less.

What do I do if I feel like it has too much dill?

If you make it and feel like the flavor of dill is overwhelming to you, here are a few things you can do to salvage the chicken salad recipe.

Add more of the other ingredients to tone down the flavor.

Give it time. Dill is actually an herb that looses strength over time. Refrigerate the chicken salad overnight, and the flavor of the dill may be toned down enough for it to be palatable for you.

Vinegar can neutralize the flavor of dill, so stir in a little bit of vinegar at a time to the chicken salad until you like the taste.

What do you serve this Grape Pecan Chicken Salad on?

This is so easy to make, and it makes a giant bowl of chicken salad. It's perfect for eating with bread or on green salads all week long. Well, it it lasts that long. We usually finish off a bowl in about 2 days with five people munching on it.

More easy chicken salad recipes:

Hawaiian Chicken Salad - juicy pineapple, crunchy nuts, and spicy peppers mixed with chicken and Greek yogurt makes a delicious and healthy salad

Cherry Walnut Chicken Salad - fresh cherries, cilantro, and walnuts give this salad a delicious twist

Fiesta Chicken Salad - corn, beans, spicy tomatoes, and cilantro give this chicken salad a good Tex Mex flavor

Apple Cranberry Turkey Salad - apple chunks, dried cranberries, and parsley are a great combo. (You can also use chicken in place of the turkey.)

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Fresh dill and red grapes add a fun and delicious flavor to this Grape Pecan Chicken Salad. It's perfect for sandwiches or salads. This chicken salad with grapes is delicious no matter how it is served.. The first time I had this chicken salad was at a church baby shower.

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Crustless Quiche // I love these kinds of recipes because they are so versatile. Basically just add ingredients you have around: use leftover ham, or cubed cooked potato, spinach, tomatoes...you name it.
Good day friends! Right now, as I write this I'm sitting in Phoenix, AZ. The days are hot, the nights are cool...it's gorgeous here. But I do have to admit that I'm missing home. I'm missing the heavy snowfall warnings, and crunchy cold snow under my feet. Call me crazy, but I miss it...now ask me about that in March and I'll tell you something different. But this time of year, snow & cold is the best...it's so festive and gets me in the mood for Christmas. Yes, my mind is drifting off to Christmas. I can't wait to get home and drag out my decorations, bake some cookies and get planning for the season!

The first planning I do is for get togethers we like to host, and of course the big day! This means appetizer and meal planning and grocery planning. So when I made this crustless quiche a while back, I couldn't help but think how perfect it would be on the Christmas morning menu. Just spend about 15 minutes doing some prep work, pour the mixture into a pretty pie plate like this one, then pop it the oven, and about 45 minutes later breakfast is served! You can even prep it the night before, then pop it in the oven while you are opening gifts. Serve it up with some easy peasy cinnamon buns, and you've got the best breakfast ever!

I love these kinds of recipes too because they are so versatile. Basically just add ingredients you have around: use leftover ham, or cubed cooked potato, spinach, tomatoes...you name it. Anyway, here it is...crustless quiche..a knock off of the frittata. It's a crustless quiche? It's a frittata? Whatevs. It's delicious. Yes.

Crustless Quiche

More Delicious Breakfast Recipes To Feed a Small Crowd:
Bacon and Cheese Quiche Apple Pie Baked Oatmeal Blueberry Baked French Toast Raspberry Baked Oatmeal
There are so many festive food ideas running through my head right now! And I'm mostly non-stop thinking about breakfast ideas and cookies. Oh, and appetizers. Yum. So stay tuned for some major deliciousness coming up in the next few weeks!

Have a delicious day!

P.S. What do you serve up for Christmas morning?

This post contains affiliate links.

I'm Jo-Anna Rooney, the creator, director, creator, baker, maker and home decorator here at A Pretty Life! Sharing a simple home life through uncomplicated home tips, home decor and fresh and easy recipes.

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Crustless Quiche // I love these kinds of recipes because they are so versatile. Basically just add ingredients you have around: use leftover ham, or cubed cooked potato, spinach, tomatoes...you name it. Good day friends! Right now, as I write this I'm sitting in Phoenix, AZ.

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1lb. ground beef
1 egg
1/3 cup bread crumbs
1/2tsp. black pepper
1 tsp. salt
1/2 tsp. onion powder
1 clove garlic minced
1tsp. Worcestershire sauce
1tbsp. oil
1 1/2 cup thinly sliced onion
2tbsp. all-purpose flour
1 cup beef broth
1/2tsp. salt

Directions:

In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce.
Form into thick patties.
Heat the oil in a large skillet over medium heat.
Fry the patties and onion in the oil until patties are nicely browned.
Remove the beef patties to a plate, and keep warm.
Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir.
Gradually mix in the beef broth. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

Serve with a big bowl of mashed potatoe

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Ingredients: 1lb. ground beef 1 egg 1/3 cup bread crumbs 1/2tsp. black pepper 1 tsp. salt 1/2 tsp. onion powder 1 clove garlic minced 1tsp. Worcestershire sauce 1tbsp. oil 1 1/2 cup thinly sliced onion 2tbsp. all-purpose flour 1 cup beef broth 1/2tsp. salt Directions: In a large bowl, mix together t...

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Fresh, healthy, and absolutely delicious side dish of sauteed mushrooms and zucchini! Perfectly seasoned and pan fried to perfection, this Skillet Zucchini and Mushrooms recipe is ready in just 20 minutes!

Sautéed to crisp tender deliciousness, and seasoned with garlic and herbs, this dish is full of flavorful veggie goodness! Try my Skillet Zucchini and Mushrooms for a healthy side that is quick, easy, and wholesome.

A Quick & Easy Veggie Side

Sometimes the best way to prepare fresh veggies is a simple sauté. I love doing this with zucchini, especially, because it cooks up quickly. In this dish, we'll be adding diced onion and fresh whole mushrooms, too, for a savory veggie side that you HAVE TO try.

To finish off the flavors, I use a bit of veggie broth and herbs, adding the perfect ending touch to make this simply delicious vegetarian side dish.

This is a side you could serve any night of the week, but it's also great to whip up for a special occasion. I think that onions and oregano are classic flavors for holiday meals, but also perfect for light summer dinners. Plus, it all comes together super easily in just one skillet!

What You'll Need

This fresh and zesty side dish is easy to make. Plus, it's full of natural, healthy ingredients!

Olive Oil: To sauté the veggies, you'll need a tablespoon of olive oil or your other preferred high-heat oil.

Zucchini: Cut two zucchini into thin, half-moon slices.

Salt & Pepper: To taste.

Butter: Have on hand three tablespoons of butter, divided.

Onion: You'll need ½ a cup of finely diced onion to sauté along with the mushrooms. White onions, yellow onions and sweet onions all work well in this dish!

Mushrooms: Gently clean a pound of small button mushrooms. You can also use your favorite sliced mushrooms, if you prefer, but just make sure the mushrooms are all cleaned well so to avoid that strong earthy/dirt taste, ya know what I mean? 😬

Broth: You can use veggie broth, chicken broth or beef broth.

Fresh or Dried Herbs: Earthy herbs taste great with zucchini and mushrooms.

Garlic: You'll need three to four cloves of fresh garlic, minced. The garlicky-er, the better, if you ask me. 🧄 ❤️

Chopped Fresh Parsley: For garnish.

How to Make Skillet Zucchini and Mushrooms

1. Sauté Zucchini: Add the olive oil plus some butter to a large skillet and set over medium-high heat. Add the zucchini slices to the heated oil, season with salt and pepper, and cook for about 3 to 4 minutes, or until fork-tender. Remove from the skillet and set aside.

2. Cook Onions & Mushrooms: Return your skillet to the burner and melt the butter over medium-high heat. Stir in the onions and cook for 2 minutes. Add the mushrooms and cook for 5 minutes, or until tender and nicely browned. Stir in the garlic and herbs.

3. Return Zucchini & Finish Dish: Return the cooked zucchini to the skillet and sauté for 1 minute, or until heated through. Pour in the vegetable broth and cook for 2 minutes. Taste for salt and pepper and adjust as needed.

4. Enjoy! Remove the skillet from the heat. Sprinkle with parmesan + parsley, and serve.

Tips for Making Sautéed Zucchini and Mushrooms

These handy tips will help you customize this recipe for your family. Enjoy!

Squash Substitution: If you'd like, you can swap yellow summer squash for some or all of the zucchini. They have an almost identical texture and flavor, with an attractive yellow color.

Onion Alternatives: This dish is also super tasty with leeks or scallions in place of the diced onion.

Au Gratin Option: Make this sauté into a tasty casserole by transferring the finished dish to a baking dish. Top with shredded cheddar and buttered breadcrumbs, and bake for 10 minutes or so at 350°F. It's DELISH!

Serving Suggestions

So what goes with skillet zucchini and mushrooms? The good news is, it goes with everything! Seriously, this well-balanced veggie dish is the perfect partner for almost any entree. Consider:

How to Store and Reheat Leftovers

To store leftovers, place the veggies in airtight containers and refrigerate for 3 to 5 days.

To reheat them, place the veggies in a skillet over medium-low heat and sauté until heated through.

Can I Freeze Cooked Zucchini and Mushrooms?

Yes. Just spread the cooled, cooked veggies out on a tray or baking sheet and place it in the freezer until frozen solid.

Then, transfer the veggies into a freezer bag and keep for up to four months.

Reheat directly from frozen.

ENJOY!

Skillet Zucchini and Mushrooms

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More Veggie Sides

Every meal could use a healthy side dish, and the following recipes are sure to satisfy! Don't forget to try them out next.

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This Healthy Vegetable Side Dish Will Change Your Life!

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Fresh, healthy, and absolutely delicious side dish of sauteed mushrooms and zucchini! Perfectly seasoned and pan fried to perfection, this Skillet Zucchini and Mushrooms recipe is ready in just 20 minutes! Sautéed to crisp tender deliciousness, and seasoned with garlic and herbs, this dish is full of flavorful veggie goodness!

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This post may contain affiliate links. We receive a small commission at no cost to you when you make a purchase using our links. Please see our Privacy Policy for more details. Cashew Chicken Sheet Pan is an easy all in one meal with all the flavors of the popular Chinese restaurant takeout dish. Best of all, it's perfect for busy weeknights and simple to customize with paleo and keto friendly options. Plus a recipe video!
PIN HERE FOR LATER and follow my boards for more SHEET PAN MEALS

Sheet Pan meals - I can't seem to stop making them. They are just too. darn. easy and make clean up a breeze. Life has been kind of busy so sheet pan meals are totally saving us when it comes to dinner.

Teriyaki Salmon, Teriyaki Chicken, Honey Lemon Salmon, Hoisin Chicken, Kung Pao Chicken, Honey Lime Chicken are a few of the ones we make the most.

Our latest favorite - this Cashew Chicken Sheet Pan which is a fun twist on this Healthier Cashew Chicken.

This popular Chinese takeout dish also happens to be one of my son's favorites. He is crazy about anything with cashews and I love that it's a great excuse to sneak in those extra veggies.

This Cashew Chicken Sheet Pan starts off with tender juicy chicken that gets coated in a sweet and savory sticky sauce made with just a few ingredients.

DO YOU HAVE ANY SUBSTITUTIONS I CAN USE?

Yes. If you are following a gluten free, paleo or keto friendly diet, I've listed some substitutes that you can use instead:

gluten free tamari (this is the one I) or coconut aminos for a paleo & keto version

hoisin sauce - use a gluten free or you are totally free to make your own paleo-friendly version - leave out for low carb / ketogenic friendly version

apple cider vinegar

honey (use raw for paleo) or swap in low carb sweetener (erythritol, stevia or monk fruit) for low carb or keto

(If you happen to have Gluten free oyster sauce or vegetarian mushroom sauce [both are not paleo-friendly] on hand, they would also work very well in this recipe for an extra umami kick.)

It's a simple weeknight dish and the great thing about this healthier than restaurant dish? There is hardly any active cooking time at all so you're not slaving away by the stove.

Plus, you get a generous serving of broccoli and bell peppers so it's an awesome way to get your family to eat some extra veggies.

HOW CAN I PREP THIS CASHEW CHICKEN SHEET PAN ON MY MEAL PREP DAY?

One of the best parts about this dish is how quickly it all comes together...especially if you have everything prepped ahead of time or even the night before.

Cut the chicken into chunks and place into a zip-top freezer bag in the fridge the night before

Chop the veggies and place in zip-top bags or resealable containers in the fridge the night before

Combine all the ingredients for the sauce and store in a small glass resealable container in the fridge the night before

If you plan on serving this with zoodles (paleo), quinoa or steamed rice - those can be made ahead of time and stored in the fridge.

WHERE CAN I GET THOSE LUNCH CONTAINERS?

This cashew chicken works great for Sunday meal prep recipe and leftovers work great for school lunchboxes or work lunch bowls - I use this lunch container and also this glass one which has three compartments.

Cashew Chicken Sheet Pan is an easy all in one meal with all the flavors of the popular Chinese restaurant takeout dish. Best of all, it's perfect for busy weeknights and simple to customize with paleo and low carb / keto friendly options.

Keyword: Asian chicken recipe, easy weeknight dinner, sheet pan meal

For the chicken and vegetables

your favorite side: zoodles, cauliflower rice, white or brown rice, quinoa, noodles, potatoes etc.

In a medium saucepan over medium heat, whisk together soy sauce, hoisin sauce, vinegar, honey, sesame oil, garlic, ginger, cornstarch, and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.

For the Chicken and Vegetables:

1. Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.

2. Season chicken with salt and black pepper then drizzle spoonfuls of sauce over the chicken coating well on both sides. Reserve at least half of the sauce for later.

3. Cook in preheated oven for 8 minutes then remove the pan.

4. Arrange the broccoli florets, bell peppers, and cashews in a single layer around the chicken. Season the vegetables with salt and pepper and drizzle spoonfuls of the sauce and toss everything to coat. Return to the oven and cook for another 8-12 minutes, or until the chicken is cooked through and juices run clear.**

5. Remove pan from oven and drizzle with remaining sauce. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired.

Divide chicken into lunch containers and add cooked rice, quinoa or potatoes.

Cashew Chicken Sheet Pan Dinner Recipe

Amount Per Serving (1 serving)

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

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Cashew Chicken Sheet Pan | Easy Chicken Sheet Pan Dinner Recipe

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This post may contain affiliate links. We receive a small commission at no cost to you when you make a purchase using our links. Please see our Privacy Policy for more details. Cashew Chicken Sheet Pan is an easy all in one meal with all the flavors of the popular Chinese restaurant takeout dish.

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This Creamy Mushroom Pasta speaks for itself. A slippery tangle of pasta bathed in a creamy parmesan sauce loaded with buttery garlic mushrooms, it's simple, quick, and utterly luxurious!

Another creamy pasta to add to your arsenal, another to-die-for mushroom recipe!!😇

Creamy Mushroom Pasta

How do you make a steaming bowl of pasta smothered in a creamy Alfredo sauce even better?

Load it up with garlicky buttery mushrooms!!!🍄🍄🍄

There's few things in this world that can rival the feeling of satisfying a craving for a big bowl of creamy pasta. And this one not only hits the spot, it's so good it's going to have you doing the happy dance around the kitchen (because there's every possibility that half of it never makes your plate!).

And the best part? You're just 15 minutes away from THIS being in front of you (in real life):

There's not enough mushrooms!!

I insist on using a generous volume of mushrooms - 300g/10oz for 2 servings. I've noticed that many recipes tend to use far less - sometimes as little as 250g/8oz to 500g/1lb of pasta (which is 6 standard serves of pasta).

That's not enough mushrooms!! Mushrooms shrink so much when cooked - a vast mound reduces by more than half once they're golden brown.

I would be so sad if someone promised me a creamy mushroom pasta but I had to rummage around on my plate to find a mushroom!

What goes in Creamy Mushroom Pasta

Here's what goes in my creamy mushroom pasta.

Just a note on some of the ingredients:

Mushrooms - I usually prefer to use Swiss Brown / Cremini mushrooms because they have more flavour than plain white mushrooms. But on the day I filmed and photographed this recipe, button mushrooms were half price and I couldn't resist 😂;

White wine is the essential ingredient here that makes all the difference.It's used to deglaze the pan after pan frying the mushrooms until golden brown. It does not make the sauce taste winey at all, it adds flavour complexity to the otherwise simple sauce. I use this technique in many sauces, including my Creamy Mushroom Sauce for steaks etc;

Parmesan is used to thicken the sauce slightly but the main purpose is to add flavour;

Butter AND oil - because oil can be heated to a high temperature than butter which makes it easier to make the mushrooms golden brown and avoids burnt butter; and

Pasta type - use any long strand pasta you want here. I have a preference for fettuccine or linguine for creamy pastas because there's more surface area for the creamy sauce to cling to!

How much pasta per person?

Did you know that the standard serving size of pasta per person is 80g / 2.8 oz? That's the uncooked weight. Recipes that tells you to cook 500g/1lb of pasta for a serving of 4 must be catering for people with seriously big appetites!

How to make Creamy Mushroom Pasta

Here's how to make it. Very straight forward: brown mushrooms, add sauce ingredients, toss with pasta!

PRO TIP: Don't crowd the pan!

Don't crowd the pan with mushrooms, otherwise they'll never go golden.....and remember, colour = flavour!

The recipe as written serves 2, so if you want to scale it up, cook the mushrooms in 2 batches.

On the side

Serve this Creamy Mushroom Pasta with a fresh, crisp side salad to balance out the richness of the sauce. A fresh garden salad with a Balsamic Dressing, French Dressing or Italian Dressing would be ideal.

If you're going for a blow out feast, add a side of Garlic Bread or Cheesy Garlic Bread. And if you really want to impressive the pants off your family and friends, upgrade it to Cheese and Garlic CRACK Bread!! It's so good (and so fun) it continues to be regularly requested by my family and friends. 😊 ~ Nagi x

Watch how to make it

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Creamy Mushroom Pasta

Recipe video above. It's your creamy pasta dream come true...loaded with golden buttery garlicky mushrooms! SCALING UP (slide scaler): Cook mushroom in batches, otherwise they'll steam instead of going golden.

Serving:

Cook pasta in salted water for 1 minute less than time per packet (start this mid mushroom cook). Just before draining, scoop out 1 cup cooking water, then drain.

Melt butter and heat oil in a large skillet over high heat.

Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.

When pretty golden (about 4 - 5 minutes), add garlic and cook until garlic is golden and mushroom is golden.

Stand back and add wine (it will be steamy!!), stir, scraping the bottom of the skillet. Simmer rapidly until wine is mostly evaporated and winey smell is gone.

Add broth, cream, parmesan, salt and pepper. Stir to dissolve parmesan and simmer for 2 minutes, stirring regularly.

Transfer pasta into sauce, toss for 1 - 2 minutes until sauce thickens and coats pasta. If sauce gets too thick (rather than slick, see video), add a splash of reserved pasta cooking water.

Garnish with parsley and serve immediately with extra parmesan!

1. Pasta - flat wide pastas are best for creamy sauces like this but any pasta will work just fine, short, long, normal or fancy. Use dried not fresh pasta.

2. Oil + butter - using combo prevents butter burning and makes it easier to make mushrooms golden.

3. Cream - recipe will work with light, but obviously lacks the same amount of richness! ? Toss pasta at end with splash of pasta cooking water - the extra starch in the water will help make the sauce thick like using full fat cream.

4. Parmesan - either finely grate your own, or buy the finely shredded parmesan at the shops (ie the short very thin strands) Do not use store bought sandy parmesan or shaved, they will not melt.

5. Leftovers - keeps better than most creamy pastas I share because I use a bit more cream in this recipe than I usually do! Fridge for 3 days or so, then reheating the microwave. Add a tiny splash of water to loosen up the sauce if needed.

6. Nutrition per serving. Have something low(er) cal or salad for dinner tomorrow!! ?.

Keywords: Creamy mushroom pasta, creamy pasta, mushroom pasta

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

More Good Food

For creamy pasta monsters

And more mushroom recipes

For people like me who can't resist a store bargain!

Life of Dozer

Some dogs are clever enough to know to blow bubbles out their nose when they stick their head under water.

Dozer is not one of those dogs. 😂

Every time he sticks his head under water, he spends a good few minutes snorting water out of his nose!!!

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This Creamy Mushroom Pasta speaks for itself. A slippery tangle of pasta bathed in a creamy parmesan sauce loaded with buttery garlic mushrooms, it's simple, quick, and utterly luxurious! Another creamy pasta to add to your arsenal, another to-die-for mushroom recipe!!😇 How do you make a steaming bowl of pasta smothered in a creamy Alfredo sauce even better?

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The House Special - a fully loaded, fabulous Chicken Fried Rice!! With seasoned chicken, vegetables, fluffy egg and pops of salty bacon, this fried rice recipe is one that's worthy of serving as a meal instead of as a fried rice side dish.
Don't be fooled by recipes claiming to be "better than take out" that call for nothing more than soy sauce for flavour. It takes more than that for an authentic chicken fried rice - just ask your friendly local Chinese restaurant!!

Chicken Fried Rice

After Monday's simple yet-myth-busting How To Cook Rice post, I thought I'd follow up with a quick 'n easy recipe today. Using rice of course. My "House Special" chicken fried rice!! 😂

I know going with fried rice is an obvious option, and not the first I've shared at that. But I wanted to share a Chicken Fried Rice recipe which I haven't done before specifically because while it's very easy to say to people "oh, just cook up some chook before you toss in everything else!" in the notes of my everyday Fried Rice recipe, it's just cleaner to have a recipe dedicated to Chicken Fried Rice.

And actually, the steps are a little different. 🙂

So that's what I'm sharing today!

What you need

Here's what you need for Chicken Fried Rice.

For the Fried Rice Sauce:

Soy sauce - either light or all purposes is fine here. DO NOT use dark soy sauce, it's too intense. Maggie seasoning would also work but reduce the quantity a bit (it's saltier!).

Oyster sauce can be substituted with either fish sauce + hoisin sauce (best!) or just hoisin sauce (though you will get a slight Chinese Five Spice Flavour which is lovely!)

Chinese cooking wine (Shaoxing Wine) (or Mirin or dry sherry) is the "secret ingredient" in fried rice. I really encourage you to get your hands on it if you can (or Mirin or dry sherry) because it really makes all the difference, adding complexity and depth to the sauce to make it stack up to Chinese restaurant fried rice! No alcoholic sub - see recipe notes, use chicken or vegetable stock powder / granulated bouillon.

And for the Add-Ins:

Day old cooked ricethat's been refrigerated - because the rice dries out and becomes crumbly which is what you need so your fried rice isn't clumpy and mushy

Bacon - because it adds a load of flavour into fried rice and is the next best option to Chinese sausage (bit pricey in non Asian stores) or Chinese BBQ Pork (never have leftovers!) which is what restaurants typically use. Ham is also ideal!

Diced veg - go with what you want here, anything that's dice-able and stir-fry-able. I typically use diced carrot, frozen corn and frozen peas (easy, quick, classic Chinese).

Egg - because we all love the fluffy egg bits in fried rice!

Green onion - for a bit of freshness and colour;

Chicken - oh yes, because this is a Chicken Fried Rice after all! 😂 (Feel free to sub with other proteins)

Onion and garlic - essential flavour base.

How to make it

As with all stir fries, once you start cooking, Chicken Fried Rice comes together very quickly so have everything chopped and ready to throw into the wok - or skillet!

The only thing worth noting is that I cook the egg first, then take it out and add it back in later. In my classic side-dish Fried Rice recipe, I cook the egg without taking it out - which you can get away with doing because there's less "stuff" in the fried rice so it's easy enough to handle.

With Chicken Fried Rice, there's more "stuff" in it and if you try to cook it all up in one go, it gets a little much.

What to serve with Chicken Fried Rice

I happily serve this as a meal because while one ordinarily assumes fried rice is carb heavy, in actual fact this recipe only calls for 2 cups of cooked rice compared to almost 4 cups of other "stuff" (chicken, veg, bacon).

It sounds out of whack, but you can see from the photos that it looks just as it should - like a fully loaded Chicken Fried Rice!

And it is of course suitable for serving as a side with anything Chinese or Asian for that matter, but I'd avoid things with very strong kapow flavours, like Thai Red Curry or Kung Pao Chicken because this Fried Rice has decent flavour in itself.

But usual stir fries like Beef and Broccoli, Cashew Chicken and Chop Suey Chicken Stir Fry would be fabulous.

Also, some more ideas for how to serve Chicken Fried Rice:

MAKE A MEAL OUT OF STARTERS

Make a meal out of dishes ordinarily served as starters by adding a side of Fried Rice. Things such Hot and Sour Soup, Chinese Corn Soup, Spring Rolls, Chinese Lettuce Wraps (San Choy Bau) or Egg Foo Young.

BANQUET!

Indulge in a homemade Yum Cha (Dim Sum) style banquet with dishes such as Potstickers, Char Siu (Chinese BBQ Pork), Chinese Steamed Pork Buns, or Crispy Chinese Pork Belly with a side of Chinese Broccoli with Oyster Sauce or Chinese Lettuce with Creamy Sesame Dressing!

Watch how to make it

More fried rice recipes

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Chicken Fried Rice

Recipe video above. A fully loaded, completely delicious Chicken Fried Rice! Serve it as a side - or have it as a main! (See here for a classic side dish Fried Rice).

Sauce & chicken: Mix Sauce in a bowl. Pour 2 tsp over chicken, toss to coat, then set aside for 10 minutes.

Egg: Heat 1 tbsp oil in a wok or skillet over medium heat. Add egg and scramble until just cooked (still a touch wet) then remove.

Fried Rice: Turn heat up to high, add remaining 1/2 tbsp oil and bacon into same skillet. Cook for 1 minute or so until fat starts to melt, then add onion and garlic.

Cook until bacon is light golden - about 1 1/2 minutes.

Add vegetables (still frozen is fine). Cook for 1 minute.

Add chicken and cook until it changes from pink to white - about 1 1/2 minutes.

Add rice and Sauce ingredients. Cook for 1 1/2 minutes, stirring consantly.

Add egg and green onion, toss through to disperse then remove from heat.

* Substitute items marked with * with any dice-able, stir-fry-able vegetables of choice!

1. Bacon - adds terrific flavour to fried rice, it's a sub for Chinese sausages and Chinese BBQ Pork which restaurants usually use. Sub with ham.

Sounds criminal to trim excess fat if you have really fatty bacon, it will make fried rice taste too bacony!

2. Best rice for fried rice - long grain white rice or other white rice, cooked, then refrigerated overnight or frozen then thawed. Rice should be dry and crumbly, not sticky.

3. Chinese cooking wine or Mirin (or cooking sake or dry sherry) is an essential ingredient for making a truly "restaurant standard" fried rice. Though many recipes suggest using liquid chicken broth, please do not do this - it makes your fried rice wet and gluey!

If you can't consume alcohol, adjust recipe as follows: Reduce oyster and soy sauce to 2 tsp each, and add 1 tbsp water to the Sauce. Proceed with recipe. When you add the rice, add 1/2 tsp chicken or vegetable stock powder (or bouillon cube crumbled). Stir through, then add remaining Sauce ingredients exc the Cooking wine. Proceed with recipe, add tiny sprinkle of salt at end if you want it saltier.

4. Oyster sauce can be substituted with either fish sauce + hoisin sauce (best!) or just hoisin sauce (though you will get a slight Chinese Five Spice Flavour which is lovely!)

5. Soy sauce - use light or all purpose soy sauce. Do not use dark, flavour will be too intense. Maggie seasoning would also work but reduce the quantity a bit (it's saltier!).

6. Storage - leftovers will keep for up to 3 days, reheat in microwave with a sprinkle of water if necessary to moisten it up again! Can also freeze - thaw then reheat.

7. Nutrition per serving, assuming 4 servings (about 1.5 cups per serving, a light meal or generous side!)

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

Life of Dozer

Pho, fried rice, salad..... doesn't matter what I'm serving up, he always eyes it off like this!!

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The House Special - a fully loaded, fabulous Chicken Fried Rice!! With seasoned chicken, vegetables, fluffy egg and pops of salty bacon, this fried rice recipe is one that's worthy of serving as a meal instead of as a fried rice side dish.

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It's time for a family favorite meal you can make in just 30 minutes. Old Fashioned Homemade Chicken and Dumplings is one of the best dinners you can serve up. It is not just delicious but defines comfort food. It's good ol' comfort food at its best.

There just is nothing like a meal that is completely homemade. But don't fret - it's so easy! Anyone can make it in just a few steps. If you have never had the classic family-friendly dinner or made Chicken and Dumplings - now is the time to make it happen.

You don't need an endless amount of ingredients and believe it or not, most of them you probably will find in your pantry!

Created from scratch, this easy recipe includes an easy homemade broth, juicy chicken, and tender dumplings. This recipe begins with boneless chicken breast simmered to perfection. It's going to just melt in your mouth! You know this is a family favorite that will be on rotation in your kitchen.

It will be requested for dinner again and again. Your family might fight for who gets seconds on this ultimate comfort food dish. Everyone will be rushing to finish first to make sure they get another bowl.

Now when you think of homemade you think of hours and hours in the kitchen. But making these Chicken and Dumplings are much easier than you would ever imagine. They hardly take any time to prepare and most of the waiting game is letting the homemade broth simmer.

This recipe is just so easy and convenient. We all need easy dinner meals especially when it comes to comfort food days. Is there anything more comforting, filling, and warming than a hot bowl of soup? On those long, cold, and dark nights there is nothing like a yummy meal to fill you up at the end of the day.

Chicken and Dumplings are a meal in itself! But there are always options on just what you can serve with them. Sometimes you just feel like you need something additionally on the side like steamed broccoli or even a simple salad would be great. You could even put them over a big bowl of mashed potatoes. No matter how you eat them they are just so good!

If you do have any leftovers which aren't likely, they are easy to reheat and have for lunch or dinner the next day. They are just as good the second and third time around.

Now while this recipe is thrown together on the stove-top for an easy meal in under 30 minutes, you can always opt for the slow cooker. It's just as easy to throw all the ingredients in your crockpot. After a long day at work, you come home to an oh-so-yummy bowl of comfort food ready to warm your soul.

Did you make it? Let us know! Tell us just how it went in the comment section below. Did you serve it over mashed potatoes or eat it alone? Enjoy!

Now, remember to save this recipe on Pinterest for later 🙂

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It's time for a family favorite meal you can make in just 30 minutes. Old Fashioned Homemade Chicken and Dumplings is one of the best dinners you can serve up. It is not just delicious but defines comfort food. It's good ol' comfort food at its best.

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This traditional Italian-American Creamy Chicken Francaise is kicked up a notch with a creamy, garlic sauce! A one-pan gourmet style meal made right at home in less than 30 minutes!

AN EASY CHICKEN FRANCAISE RECIPE

I love lemon! Lemon anything, really. It just makes me think and feel - fresh. A little lemon on your plate can brighten up a whole meal! 🍋

I also love easy pan chicken recipes. 🍗

This easy creamy chicken francaise is the perfect intersection of both of my loves! It is so impressive to look at, your family will think you turned into a gourmet chef! And don't even get me started on the fragrant smell. Well, with all of the lemon and garlic - I'm sure you can imagine!

What is Chicken Francaise?

Chicken Francaise is a super easy and flavorful Italian-American specialty. You may have seen it spelled Chicken Francaise before, and you might get it confused with it's slightly less breaded cousin, Chicken Piccata, too.

Francaise means, "in the French style". What this is referring to is that the chicken is breaded in what might seem backwards. It first goes in the flour, then the egg mixture, and is then lightly pan fried.

It is then topped with a creamy, lemon garlic sauce. 😍

Ingredients

Whoa, check out all of these ingredients! Just kidding! Don't get nervous. We'll separate it into the breading station and the sauteing station.
First of all, you'll need:

Olive oil

butter

Boneless, skinless chicken breasts

For the breading station: For the Sauce:

How to Make Chicken Francaise

1. Prep: Set a large 12-inch skillet over medium-high heat and add in olive oil and butter.

2. Dredge: Add the eggs and Parmesan cheese to a shallow bowl and mix them together until they're well combined. Add the flour, salt, and pepper in a separate shallow plate and stir to combine. IF counting carbs, use Keto approved/low carb flour; I use Coconut Flour and absolutely LOVE the added subtle taste of the coconut.

Working with one chicken filet at a time, coat both sides of each chicken with flour; then dip in the egg mixture to coat on all sides. Allow the excess egg mixture to drip off.

3. Pan fry: Add each filet to the heated oil and cook for about 4 to 5 minutes per side, or until cooked through and golden brown. Remove chicken filets from skillet and transfer to a paper towel lined plate and set them aside.

4. Sauce: Add the garlic to the skillet and cook it until it's fragrant. This should be about 20 seconds. Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Continue to cook until it's reduced. This should be about 4 minutes.

Lower the heat to medium-low and whisk in the heavy cream and 2 tablespoons of parsley. Continue to cook until the sauce thickens. This will be about 2 minutes. Whisk in lemon juice until it's completely incorporated and continue to cook for 2 more minutes.

5. Serve: Remove from heat. Add chicken pieces back into the pan. Spoon sauce over the chicken and garnish it with your remaining parsley.

Tips for the Best Chicken Francaise

Traditional Chicken Francaise is excellent, but my special creamy style is even better. Here's how I make it so good:

The egg goes on the outside! First, dip your chicken in the flour, THEN the egg. For the best crunch, allow the excess egg to drip off.

Set up your dredging station from left to right. Use one hand for dry ingredients and one hand for wet ingredients.

Pan fry in a mixture of olive oil AND butter. This combo adds flavor and impacts the smoke point.

Once you place the chicken in the pan, don't move it around until you flip it. You don't want the light breading falling off.

Turn off the heat BEFORE you add the chicken back to the pan. If you continue to cook the chicken in the sauce, the breading will get soggy and pull away from the chicken. Instead, simply spoon the sauce over the chicken

Serving Ideas

My favorite way to serve Creamy Chicken Francaise is with a side of mashed potatoes and green beans. Seriously, this creamy lemon garlic sauce is soooo good over mashed potatoes. Don't believe me? You'll have to try it yourself. Use cauliflower mashed potatoes if you're hating on carbs, like me.

You can also serve Creamy Chicken Francaise over your favorite noodle or pasta with some steamed broccoli. Or, try it with orzo and roasted Brussels sprouts.

Are you noticing a trend here? Basically, serve your creamy Chicken Francaise with any starch and green veggie and you will be good to go.

How to Store Leftovers

This one rarely has leftovers, but, if you make a double batch - you might. You can refrigerate your leftovers in an airtight container for 4 to 5 days. Or, freeze the leftovers in a freezer safe airtight container for about 3 months.

More Easy Chicken Dinner Ideas

ENJOY!

Tools Used In This Recipe

Creamy Chicken Francaise

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Creamy Chicken Francaise Recipe - Easy Chicken Dinner Idea!

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This traditional Italian-American Creamy Chicken Francaise is kicked up a notch with a creamy, garlic sauce! A one-pan gourmet style meal made right at home in less than 30 minutes! I love lemon! Lemon anything, really. It just makes me think and feel - fresh.

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Sweet coconut and nutty cream cheese frosting combine to make this mouth watering classic Southern Italian Cream Cake recipe!

Love easy cake recipes? Be sure to try our delicious Vanilla Sheet cake, made in a 13×9 baking dish. Topped with vanilla buttercream frosting, it's the perfect dessert.

Why this Recipe Works

When it comes to making an Italian Cream Cake, it takes a true southerner to know how to make it right. Thank goodness my friend Robyn from Add a Pinch put out a cookbook to help our northern gals like me.

The layers of airy sponge cake surrounded by a generous spread of creamy butter frosting won me over in one bite.

I'm no stranger to baking cakes, but this cake has a few special instructions that are different from the norm.
To give the cake a light and airy texture, Robyn instructs you to beat the egg whites for the cake by themselves until they form stiff peaks. This took about about 7 minutes but . . . whoa!
It really does make a difference. I'll be trying this technique in my favorite white cake recipe next!

Coconut in the batter creates a fabulous crumb and texture for the cream cake. It reminded me of the texture of my favorite watergate cake recipe.

Cream Cake Frosting

A combination or butter and cream cheese gets beaten for about 5 minutes to create a light and creamy spread that's so good I was half tempted to eat it straight from the mixing bowl.

I'm glad I didn't though, because it belongs on this cake. With Italian Cream Cake you don't just put on a sissy thin layer of icing. You absolutely SLATHER the cream cheese frosting between the layers, then coat the assembled cake with a nice thick coating.

Somehow, even with all that cream, the icing doesn't feel heavy or weigh the cake down. It's light and airy, much like the cake itself, with a sweet finish and irresistibly velvety consistency.

Serve a big slice of this Italian Cream cake with a glass of Italian Soda! Match made in heaven.

How to store

Keep Italian Cream Cake in the fridge until you're ready to serve. The cold temperature makes the cake taste even better!

Because of the cream cheese in the frosting, refrigeration is necessary to present spoiling and keep the icing in place. When ready to serve you can cut and slice it right away, no need to wait for it to come to room temperature.

Can you freeze cream cake?

Make it in advance. I would freeze this Italian Cream cake in layers without the frosting. Let it thaw in the fridge for several hours or overnight.

Then, when you're ready to serve, make the frosting and assemble the layers.

Freeze Leftover Cake. You can also freeze this cake AFTER adding the frosting. Wrap in plastic wrap then foil. Freeze for up to 3 months.

Tips & Tricks

Homemade buttermilk works just great in this recipe.

For more coconut flavor and texture, sprinkle some toasted coconut flakes on top of this cake along with the pecans.

If you don't have a stand mixer, electric beaters will also work for beating the egg whites. You can beat the egg whites by hand with a strong wire whisk, too, but be warned it will take much longer and requires serious elbow grease!

More cake recipes

PS. If you try this recipe, please leave a STAR rating in the recipe card below. I love your feedback! Connect with me on social media by following me on Instagram, Facebook, or Pinterest.

Sweet coconut and nutty cream cheese frosting combine to make this mouth watering Italian Cream Cake recipe!

Ingredients

For the cake:

5 large eggs, separated

1 cup salted butter, softened

2 cups granulated sugar

2 cups all-purpose flour

1 tsp baking soda

1 cup buttermilk

1 tsp vanilla extract

1 cup sweetened coconut (flakes or shredded)

1 cup chopped pecans

For the frosting:

1 cup salted butter, softened

2 packages (8 oz each) cream cheese, softened

4 cups powdered sugar

1 tsp vanilla extract

1 cup chopped pecans

Instructions

1. For the cake, preheat oven to 350°F. Prepare two 9-inch cake pans with baking spray and set aside.

2. Using a stand mixer with whisk attachment, beat the egg whites until a stiff peak, about 7 minutes. Set aside.

3. In a clean bowl of a stand mixer with paddle attachment (or hand mixer), beat butter and sugar until light and fluffy, about 5 minutes. Add the egg yolks, one at a time, beating after each addition.

4. In a medium bowl, whisk together the flour and baking soda. Alternate adding the flour mixture and buttermilk to the butter and sugar mixture. Stir in the vanilla, coconut and pecans. Fold in the whipped egg whites. Divide the batter and pour into the two pans.

5. Bake for about 35-40 minutes, until the center of the cake springs back to the touch. Let cool for a few minutes in the pan and then turn out cake onto a wire cooling rack until completely cooled.

6. For the frosting, beat butter and cream cheese until light and fluffy, about 5 minutes. Add the sugar and beat until fluffy, about 3 minutes. Stir in vanilla and pecans.

7. Spread frosting of the top of one of the cooled cakes. Add second layer of cake and add frosting to top and sides. Keep refrigerated. ENJOY!

Notes

Homemade buttermilk works just great in this recipe.

For more coconut flavor and texture, sprinkle some toasted coconut flakes on top of this cake along with the pecans.

If you don't have a stand mixer, electric beaters will also work for beating the egg whites. You can beat the egg whites by hand with a strong wire whisk, too, but be warned it will take much longer and requires serious elbow grease!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield: 12 Serving Size: 1 slice
Calories: 835 Amount Per Serving: Total Fat: 50g Saturated Fat: 24g Trans Fat: 1g Unsaturated Fat: 22g Cholesterol: 164mg Sodium: 469mg Carbohydrates: 93g Fiber: 3g Sugar: 74g Protein: 9g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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

Whether you grew up eating southern style Italian Cream Cake or this is your first time trying it, I know you're going to fall in love with it as much as I did. Nothing says "Southern Hospitality" like a slice of classic cream cake for dessert!

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Southern Italian Cream Cake Recipe - Shugary Sweets

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Sweet coconut and nutty cream cheese frosting combine to make this mouth watering classic Southern Italian Cream Cake recipe! Love easy cake recipes? Be sure to try our delicious Vanilla Sheet cake, made in a 13×9 baking dish. Topped with vanilla buttercream frosting, it's the perfect dessert.

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This better-than-takeout, 30-minute sticky sesame chicken is so super easy to make and so ridiculously delicious, you'll never need to order this dish out again.
Looking for more Asian-inspired takeout dishes like this sticky chicken recipe? Then try my popular posts for Sticky Asian Grilled Chicken , Asian Citrus Chicken Salad , and Asian Chicken Lettuce Wraps .

It's no secret that I love Asian-inspired takeout-style dishes. LOVE them. This sticky sesame chicken it's SO good! While there may be about a hundred different ways to make sesame chicken, I am going to go out on a limb here and tell you that this one has to be one of the very best sesame chicken recipes out there, if not best. Seriously!

I know you're feeling slightly doubtful but just take a look at that photo and tell me if you don't just want to dive right into it? Thought so!

Why This Recipe Works

It's easy, it's delicious, it's great for leftovers...I could go on and on about what makes this sesame chicken recipe so great!

Easy to make - This sticky chicken is so amazing in part because it's so dang . Done in less than 30 minutes, you really can't beat that! That means you can prepare and dive into this chicken dish in less time than it would take for you to order take out from your favorite restaurant. And it'll taste better and be healthier for you too!

Versatile - Use boneless, skinless chicken breasts or chicken thighs. Add cilantro instead of fresh green onions, use brown rice instead of white...you get the idea. Make it yours!

Great leftovers - This sesame chicken keeps well in the fridge for up to 3 days (that is, of course, if you have any left). To reheat, pop in the microwave just till heated through or put on a sheet pan and pop in the oven at 350 for about 5-10 minutes, again, till just heated through.

Easily doubles - I have a feeling you're going to adore this dish as much as I do, which means, you might want to double it, or at least double the sauce so you have enough to soak into the rice because you'll want that sticky chicken sauce all over everything on your plate - trust me!

Here's How You Make It

1. First, make the sesame chicken sauce by whisking all the sauce ingredients together in a bowl. Put it somewhere handy for pouring over the chicken in a few minutes.

2. Get out 3 shallow bowls. In them, place the beaten egg, 3 tablespoons of cornstarch, and then flour, each ingredient in its own bowl. Dip the chicken in each of the ingredients in this order: egg, flour (make sure it coats), and cornstarch (again, make sure it's tossed to coat).

3. In a large pan or skillet, heat the oil up over medium heat. To the oil, add the coated chicken pieces and cook, making sure all sides of the chicken are cooked evenly. This will take about 5-10 minutes.

4. Now pour the sauce over the chicken and bring it to a boil.

5. Whisk together the cold water and an additional 2 tablespoons of cornstarch in a small bowl. When the starch is dissolved, add this mixture to the skillet and stir in. This will thicken the sauce.

6. Once the sauce thickens, serve this sticky chicken recipe over rice and top with sesame seeds and green onion slices if you like.

Ideas for Serving this Recipe

There's just something about broccoli with Asian dishes for me. In it, next to it, over it, on top of it, broccoli is my go-to veggie for Asian side dishes. You can simply steam it, roast it, or grill it, and add it to your bowl with the rice and chicken. Double that sauce if you want to roll the around in the sticky sesame chicken sauce too!

I almost always serve this dish over white rice. Basmati and jasmine rice are two other rice varieties that smell so good while they're cooking and taste delish too. Brown rice works great as well, but that takes a little more time to cook. If you're looking for a low-carb alternative to rice, try steaming a bag of cauliflower rice and using that as your base layer for this delicious sesame chicken recipe.

This sticky chicken recipe would also be amazing over some Asian noodles like rice noodles, udon, or soba. If you don't have those noodles, no worries just use spaghetti or angel hair pasta.

Make it a power bowl and get an extra dose of protein by serving your sticky sesame chicken with a slew of vegetables over quinoa.

Of course, you can just eat this with no rice/noodles/extra veg because why not? Eat the chicken right over the stove if you want. I may or may not have done that myself a time or two!

Expert Tips

The sauce recipe is enough to coat this chicken but if you want more to also spill onto your rice/noodles/veggies then you should double this sauce ingredients.

If you don't want to garnish with green onions, you can also use cilantro or parsley or skip the greenery all together and just use sesame seeds.

And...if you don't want to use or don't like sesame seeds, then some chopped, toasted cashews or peanuts are also amazing sprinkled on top of this sesame chicken for just a little bit of extra crunch and flavor.

More Recipes Like This
Did you make this Sticky Sesame Chicken recipe? YAY! Please rate the recipe below!

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Sticky Sesame Chicken | Creme De La Crumb

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This better-than-takeout, 30-minute sticky sesame chicken is so super easy to make and so ridiculously delicious, you'll never need to order this dish out again. Looking for more Asian-inspired takeout dishes like this sticky chicken recipe? Then try my popular posts for Sticky Asian Grilled Chicken , Asian Citrus Chicken Salad , and Asian Chicken Lettuce Wraps .

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Lavender ( Lavandula) is a lovely evergreen shrub that is well-known for its outstandingly fragrant flowers and foliage.

Depending on the variety, the foliage varies from a dark green hue to a silvery gray coloration. Dainty purple flowers adorn each spike.

Lavender grows well in containers or you can plant a lavender hedge to outline the landscape.

Once planted, the hedge grows about one to two feet tall, and each plant will spread from one to five feet. Consider positioning a lavender hedge along a walkway or to outline a flower bed. You can even use a lavender hedge as a foundation hedge.

Why Plant a Lavender Hedge?

Are you seeking a low-care hedge that looks attractive year-round? Lavender plants are the perfect choice for most landscapes.

12 Reasons To Plant A Lavender Hedge

Unique shape

Exceptional fragrance

Outstanding color variations

Deer tolerant

Attracts bees and other pollinators to the garden.

Requires truly little care once established.

Grows well near the sea.

Tolerates rocky soil.

Withstands moderate drought conditions.

Prevents soil erosion.

Excellent for use in dried flower arrangements or crafts

Certain types of lavender are edible.

Acts as a windbreak

3 Best Lavender Varieties for a Hedge

Visit any garden store and you'll encounter many different types of lavender. Below are three leading choices to create a hedge:

1. Lavandula angustifolia

Lavandula angustifolia is the most common variety of lavender. Most people consider it a classic, true variety and refer to it simply as 'common lavender'. Many cultivars have arisen from this species. They are all favored for their production of quality lavender oil.

The flowers of the common lavender appear in the late spring and will persist into the midsummer. This variety is ideal for hedging, edging, and mass plantings. Many people also favor it in rock gardens. The cultivars grow in a compact fashion and boast gray-green foliage with dense flower spikes.

2. Lavandula x intermedia

Lavandula x intermedia are taller than other forms of lavender. Hybrids form dense mounds with long flower spices. This variety is usually called lavandin.

The flowers appear in mid to late summer. This variety is well-suited as a hedge. The only drawback of lavandin is that it is less hardy than angustifolia. This variety is favored for its fragrant flowerhead which are often made into potpourri blends.

3. Lavandula stoechas

Lavandula stoechas grows well in hot weather so it is favored for USDA zones eight to nine. This variety is commonly called Spanish, French, or butterfly lavender.

It is often favored for containers, hedges, or mass plantings. Without a doubt, this is a striking lavender plant because it blooms almost continuously from mid spring to late summer. It has very standout flower brackets that are large and brilliant.

Picking the Location for Your Lavender Hedge

All lavender plants grow best in full sun. Ideally, they should receive at least half a day of sun. Typically, lavender varieties grow well in USDA zones five through nine. They can easily grow in poor or rich soil.

Soil pH Considerations

The lavender plants tend to prefer a soil pH of 6.4 to 8.3. Ideally, you should test your soil prior to planting the lavender. If the soil is too acidic or alkaline then you'll need to supplement to attain a good pH range. With acidic soil you can work dolomite or ground lime into the soil to create alkalinity.

Preparing The Location

Cultivate a location that is at least 12 inches wide and as long as desired. You'll need to loosen the soil to a depth of six to eight inches. Use a rototiller to churn the soil. You can also loosen the dirt clogs with a garden spade.

After loosening the dirt, form a six inch high ridge by adding a mix of topsoil and compost. Raising the soil level with the additives helps the hedge become denser and form a compact growth habit.

Planting the Lavender

Remove the lavender plant from its container. Typically, lavender becomes very root bound in nursery containers so it can have a hard time establishing itself in the flower bed. Gently take your fingers and loosen the roots. Try not to break them. Just massage them to loosen the root mass prior to planting. If the plant is left root bound the foliage might wilt, yellow, and start to fall from the plant.

Space the lavender plants approximately 10 to 12 inches apart. Position them in the middle of the amended bed.

Thoroughly water the newly planted lavender. Keep the soil moist but not overly wet. It is imperative that the lavender plants have sufficient water. Once established, they can tolerate drought but not for at least a year.

Staggering a Lavender Hedge

Another way to plant a lavender hedge is by staggering the rows. You'll need a wider soil ridge that measures about 25 inches wide. You'll double the rows of lavender and space them 12 inches apart. Do not position the plants so they are right next to each other.

Instead, stagger the lavender plants. This will create a much fuller hedge that appears thicker and denser. Most people find a staggered lavender hedge visually appealing.

Pruning Lavender

When the first spring arrives, prune the plants back by at least a third. Spring pruning will encourage the lavender to become bushier and create a fuller hedge. It will also encourage extra flowering.

Airflow and the Lavender Hedge

Lavender requires air circulation, or it can quickly develop mold or mildew. Spring pruning encourages airflow between the plants. Also, when planting the hedge do not try to plant the clumps too close together or they will not receive sufficient airflow. In addition, plants that are too close end up competing against each other for nourishment and water so will fail to thrive.

A lavender hedge is an eye-catching addition to any landscape that is relatively carefree. Once established it will bring fragrance and grace to the garden. You'll undoubtedly enjoy many compliments about its lavender beauty.

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How to Plant a Lavender Hedge (& 12 Reasons Why You Should)

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Lavender ( Lavandula) is a lovely evergreen shrub that is well-known for its outstandingly fragrant flowers and foliage. Depending on the variety, the foliage varies from a dark green hue to a silvery gray coloration. Dainty purple flowers adorn each spike. Lavender grows well in containers or you can plant a lavender hedge to outline the landscape.

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Easy Raspberry Galette ~ because when you've got great summer berries you really don't want to over think it...this is just a good flaky pastry embracing fresh picked raspberries. It's a whole lot easier than fruit pie, but every bit as delicious.

Fruit galettes are the free-spirited cousins of fruit pies, and so much fun to make. There's no pressure to be precise!

This galette is simple enough to throw together relatively last minute, and allows beautiful summer berries to shine. Did you pick them in your yard? Forage them while you were walking the dog? Stop at the farm-stand on the way home from work? However you acquire your perfectly ripe summer berries you're going to want to enjoy them with as little fuss as possible.

I added just enough cornstarch and sugar to the berries to help them stay together once baked, but nothing to compete with the lovely tangy, sweet flavor of the raspberries. It's a simple, classic combo that doesn't need much help.

The crust recipe I used comes together incredibly easily in a food processor, and it makes enough for two crusts, which I love. Pie and tart crusts freeze beautifully, so I have one for now and one for later.

Don't want two crusts? The recipe is easy to divide in half.

This galette truly doesn't need any embellishment, but a scoop of ice cream or a dollop of freshly whipped cream really takes it over the top. It doesn't get much better than melty ice cream on a warm pastry. The more-than-the-sum-of-its-parts combination of creamy vanilla and tart berries is one of my favorite things about summer.

This recipe would work well with a variety of berries ~ try it with blueberries or blackberries, the wilder the better, of course.* If you like you can add a layer of frangipane, like I did in this White Peach Frangipane Galette, or use mascarpone as a base for your berries. You could even use soft goat cheese!

The secrets to a flaky pastry crust ~

I love to make my pastry in the food processor. It comes together quickly and the machine does a great job of incorporating the butter into the flour.

Speaking of butter, use the good stuff, there is a difference. I love Land O' Lakes. Cheap butter has a higher water content and won't make as good pastry.

Make sure your butter and water are cold.

Pulse and then run the machine just until the dough starts to come together, you'll finish with your hands on a floured surface.

Don't skip the chilling step before rolling out; cold dough bakes up to a flaky pastry.

I love to roll my pastry out on parchment paper...it doesn't stick and I can slide the paper right onto a baking sheet without having to lift and transfer the delicate dough. You can bake right on the paper.

*Check out my Ultimate Guide to Summer Berry Picking if you're interested in bypassing the produce aisle.
Easy Raspberry Galette

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Raspberries are plentiful here at tvfgi ~

The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul. My mission? To get you fired up about good food. My recipes are never fussy and always exciting ~ there are 2,000 and counting on the blog!

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Easy Raspberry Galette ~ because when you've got great summer berries you really don't want to over think it...this is just a good flaky pastry embracing fresh picked raspberries. It's a whole lot easier than fruit pie, but every bit as delicious.

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This Crock Pot Chicken Marsala recipe is a creamy, delicious, mushroom studded chicken dinner! You'll be amazed by how easy it is to make a restaurant-quality meal right at home with this simple recipe. Put your slow cooker to work with this flavorful chicken marsala.

HOMEMADE CROCK POT CHICKEN MARSALA

I always thought Chicken Marsala was a fancy Italian recipe you could only enjoy at restaurants. But guess what? It's actually super simple to prepare at home, especially if you let your slow cooker do most of the work. When you use a crock pot, you don't even have to pound the chicken breasts down to a 1/4 inch thickness as you would traditionally do. The method used in this recipe also means you don't have to stand at the stove flipping chicken breasts - score!

I love making this Chicken Marsala recipe on busy weeknights, but it's also perfect for a fancy date night or Sunday supper. When you really want to wow everyone at the table but aren't feeling like putting too much effort in, this is the recipe to make.

What is Chicken Marsala?

Chicken Marsala is an Italian-American dish of tender chicken breasts in creamy Marsala wine sauce loaded with mushrooms. It's a variation of the traditional Italian scaloppina, which are meat with very thinly sliced meat dredged in flour and then sautéed and cooked in a sauce reduction.

Chicken Marsala probably comes from western Sicily, where Marsala wine is made. Here you have golden, lightly pan fried chicken breasts topped with mushrooms and smothered in a thick Marsala wine reduction that has a nice amount of garlic for additional flavor. It's so good!

HOW TO MAKE CROCK POT CHICKEN MARSALA

This recipe only takes about 10 minutes to prep and packs a ton of flavor.

We start with browning chicken breasts in a skillet; they'll need about 3 minutes per side.

Transfer browned chicken breasts to a 6-quart slow cooker.

NOTE: If you don't have time to brown the chicken breasts, you don't have to - it helps with the overall flavor, but you can definitely do without it.

Add garlic and sliced mushrooms over the chicken breasts.

Deglaze the skillet with Marsala Wine and pour it over the chicken breasts and mushrooms.
Also, please note to use DRY Marsala Wine. Sweet Marsala Wine is for desserts. If wine is not your thing, you can use chicken broth, instead.

Cover with a lid and set your slow cooker on LOW for 4 to 5 hours, or until chicken is cooked through. You can also cook it on HIGH for 2 to 3 hours.

Remove chicken breasts from the slow cooker and set aside on a plate.

Whisk water and cornstarch together, then add to the sauce inside the slow cooker. Whisk in heavy cream and return chicken breasts to the slow cooker.

Cover with a lid and continue to cook on HIGH for 20 more minutes, or until sauce thickens.

Garnish with parsley and serve.

Tips for the Best Chicken Marsala

This recipe is incredibly easy to make, but there are a few things you can do to make can make the absolute best chicken marsala from scratch!

Brown the chicken: You can definitely skip this first step in the recipe, but I like the additional flavor and texture that this simple step adds to the finished meal.

Check for doneness: Use an Instant Read Thermometer to check for doneness. Chicken is cooked through when internal temperature reaches 165˚F.

Don't rush: Making chicken marsala in the crock pot adds a depth of flavor that really only comes from cooking food low and slow. Don't miss out on that benefit!

What Kind of Marsala To Use & Substitution Options

Marsala wine is a fortified wine from Sicily that can be sweet or dry. For savory recipes like Chicken Marsala, you definitely want to use a dry Marsala wine. If you can't find some, you can also use a darker Sherry, a dry white wine, a dry Madeira or Port. Keep in mind that using anything other than dry Marsala wine will alter the overall classic flavor.

WHAT TO SERVE WITH CHICKEN MARSALA

Now that you have a creamy, incredible chicken marsala ready to go the question is, what do you serve with it? I like Chicken Marsala on its own - keeps the calories and carbs to a minimum. 😊 BUT, if you like, you can serve it over pasta, egg noodles, mashed potatoes, or rice. I think it would also go great with Cauliflower Rice or a Creamy Mashed Cauliflower.

HOW TO STORE LEFTOVER CHICKEN MARSALA

Store Chicken Marsala leftovers in an airtight container and keep in the fridge for 3 to 4 days.

Can You Freeze Chicken Marsala?

Yes, you can freeze Chicken Marsala. Place chicken and sauce in a large ziploc bag, seal it well, and store in the freezer for up to 3 months.

To reheat, thaw the chicken in the refrigerator, overnight. Preheat oven to 350˚F and heat chicken marsala until warmed through.

ENJOY!

Slow Cooker Chicken Marsala
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Creamy Crock Pot Chicken Marsala - Easy Chicken Marsala Recipe!

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This Crock Pot Chicken Marsala recipe is a creamy, delicious, mushroom studded chicken dinner! You'll be amazed by how easy it is to make a restaurant-quality meal right at home with this simple recipe. Put your slow cooker to work with this flavorful chicken marsala.

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It's always nice to have a cozy garden or lawn with flowers, fruits, and veggies. Gardening is also a good form of exercise. You can make the process of gardening easier and more fun with some clever tricks, too. Even if you are an expert in gardening, these few tips may come in handy. From testing your soil to seeds and more, we've got all the answers.

Gardeners often want to repot their mature plants, and it can get quite messy. Luckily, the whole process can be made much easier with a technique called "plant in a potting." Take a bunch of pots of similar size so that they can sit or stack on top of each other.

Once you've finished repotting your mature plant, you can then plant the stack of pots in your backyard. The next time you want to repot the plant, simply remove the plant from that particular pot and move it to a different one without the hassle or mess!

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35 Clever Gardening Tricks That Don't Require a Green Thumb

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It's always nice to have a cozy garden or lawn with flowers, fruits, and veggies. Gardening is also a good form of exercise. You can make the process of gardening easier and more fun with some clever tricks, too. Even if you are an expert in gardening, these few tips may come in handy.

# data[].attributes.attachment_link.readable_text
It's always nice to have a cozy garden or lawn with flowers, fruits, and veggies. Gardening is also a good form of exercise. You can make the process of gardening easier and more fun with some clever tricks, too. Even if you are an expert in gardening, these few tips may come in handy. From testing your soil to seeds and more, we've got all the answers.

Gardeners often want to repot their mature plants, and it can get quite messy. Luckily, the whole process can be made much easier with a technique called "plant in a potting." Take a bunch of pots of similar size so that they can sit or stack on top of each other.

Once you've finished repotting your mature plant, you can then plant the stack of pots in your backyard. The next time you want to repot the plant, simply remove the plant from that particular pot and move it to a different one without the hassle or mess!

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35 Clever Gardening Tricks That Don't Require a Green Thumb

# data[].attributes.attachment_link.description
It's always nice to have a cozy garden or lawn with flowers, fruits, and veggies. Gardening is also a good form of exercise. You can make the process of gardening easier and more fun with some clever tricks, too. Even if you are an expert in gardening, these few tips may come in handy.

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Easy Strawberry Cake with a soft and moist crumb and bursting with fresh strawberry flavor. One of our all-time favorite strawberry recipes.

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

I hope this Easy Strawberry Cake becomes a new favorite for you. Fresh strawberries add incredible flavor to desserts, like our No-Bake Cheesecake, this popular Strawberry Pretzel Salad, or Mini Strawberry Cheesecakes.

Strawberry Cake Video:

Wait until you try the super simple strawberry sauce. It will make you want to lick your plate - it's just THAT good! You will add it to your regular rotation for Dutch Baby Pancakes, waffles, Crepes, as a dip for soft French Bread.

Easy Strawberry Cake Recipe

This strawberry cake is winning in every way: simple ingredients, easy to make, perfect for entertaining, and completely yummy. Everything about this cake is good. This is a crowd-pleasing dessert, but (so you can't say I didn't warn you) it disappears fast!

This recipe is based on our wildly popular Blueberry Cake which was an instant hit and continues to be one of the top 5 recipes on our blog.

Strawberry Cake Ingredients

The ingredients here are pantry staples. This cake is loaded with fresh strawberries inside and out. Between the cake and sauce, you will need almost 2 pounds of strawberries.

The easy strawberry sauce has only 2 ingredients (strawberries and sugar) and comes together quickly in a food processor or blender. Add sugar to taste if you have very sweet or very tart strawberries.

Tools you will need

This recipe comes together fast with simple ingredients and basic cooking tools. For best results, be sure to use an electric mixer to whip the eggs and sugar.

Our Best Baking Tips

Use room temperature eggs - To bring eggs to room temperature quickly, place cold eggs into a bowl of warm water (not hot) for 5-7 minutes, then dry with paper towels and use in the recipe.

Do not over-mix - This is KEY! Once the flour is incorporated, stop mixing or the cake can become dense.

Watch our easy video tutorial on Measure flour correctly - spoon flour into a dry ingredient measuring cup and scrape off the top with a straight edge. Why? Pushing your measuring cup into the flour bin can result in up to 25% more compacted flour. how to measure correctly.

More Easy Cakes

If you love easy cakes like this strawberry cake don't miss these easy, one-pan cakes that don't require any frosting:

Common Questions:

Can I Substitute Sour Cream?

Yes! You can substitute sour cream with a plain Greek yogurt. Whole milk Greek yogurt will yield the best results.

Can I substitute a different fruit?

You can substitute a different berry or even sliced stone fruit. See our list of "Easy Cakes" below for inspiration.

Can I turn this into a 2-layer cake?

This works best as a single layer because it is a heavier cake. For a layered cake, we recommend our 2-Layer Strawberry Cake.

How to Make this Gluten Free?

A reader shared this: "I used Cup4Cup Gluten-Free Multipurpose Flour. It is expensive but the best I've tried so far. Anyway, the cake came out great. We loved it and I'm planning to make it again for Easter. Just wanted to let any possible gluten intolerant folks know."

Can I make this Dairy Free?

A reader shared the following: "I completely replaced the sour cream, with whole fat coconut milk from a can. I mixed it completely before measuring, and to compensate for the added wetness I reduced the oil to about 1/3 cup. It was still a little runny, but the bake was perfect."

Can I use a different sized pan?

We have only tested this in a 9″ springform pan. If baking in a smaller pan, you will need to bake a little longer or until a toothpick comes out clean. If you experiment with various sizes, please let me know in the comments.

If you love strawberries, this strawberry cake is a must-try. I'd pass you a generous slice if I could, pummeled with the strawberry sauce of course.

More Strawberry Recipes:

Easy Strawberry Cake with Strawberry Sauce

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha

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Easy Strawberry Cake with Strawberry Sauce - NatashasKitchen.com

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Easy Strawberry Cake with a soft and moist crumb and bursting with fresh strawberry flavor. One of our all-time favorite strawberry recipes. This post may contain affiliate links. Read my disclosure policy. I hope this Easy Strawberry Cake becomes a new favorite for you.

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If you're on Pinterest, I'd love it if you could use that button above! Thanks now let's make some Cheesy Baked Vidalia Dip 🙂
This stuff is ooey, gooey, and takes cheesy to a whole new level. The flavorful bites of sweet onion take all of that to new heights. Oh how I love this dip. It's so good.
Here is a recipe for a cheesy baked vidalia onion dip that will have your stomach growling and your tongue wagging!

Great While Watching The Game

I first had this at a football party a decade or so ago. The hostess had just taken it out of the oven and it was just a bubbling so nicely on top of a folded up dishtowel. I asked her what it was and she immediately started telling me the recipe. I dipped a corn chip into it and decided to keep that bubbly dish company for a little while :).

There are all sorts of recipes with all sorts of ingredients out there for this amazingly delicious dip, but I just streamlined and put together what was needed to make it. In a world that strives to make everything ten times more complicated than it needs to be, I prefer to simplify things whenever possible. Here is my recipe for Cheesy Baked Vidalia Dip and all of it's four ingredient glory. If you're gonna watch a game this weekend or just want something that's gonna warm your belly, this will do the trick.

Do I Have to Use Vidalia Onions?
Should I Use Pre-shredded or Block Cheese?
Ideally, Vidalia onions are my go to but they don't come into season until late spring so just get a sweet yellow onion and you'll be just fine.

Okay, I know the pre-shredded stuff is handy to have and I'm a HUGE fan of it BUT for this recipe to be it's ooiest and gooiest, you gotta get a block of cheese and shred it yourself at home. Pre-shredded is coated in anti caking agents to prevent it from clumping and that prevents it from melting together completely when you bake it as well. HOWEVER, if you just really don't want to shred your cheese for this or if you already have pre-shredded on hand and don't want to spend extra money, go ahead and use it and it'll be just fine.
You only need half of that brick of cream cheese so cut half of it up into little cubes and put into a large mixing bowl. Place this in the microwave for 30-45 seconds just to soften it. Chop up your onions until you're tired of chopping up onions.
See printable recipe card for exact amounts and instructions below...

The ideal here would most likely be finely diced, but can you really see me sticking with it that long? You can use one of those little mini chopper things for this if you want.

This is my cream cheese after 45 seconds in the microwave.
Toss your onions on top of your cream cheese. Toss your cheese on top of that. Put some mayo on top of all of that... And stir it all up pretty good. Spray a baking dish with cooking spray.
I went to touch it lightly with my finger to see if it was soft and poked a big old hole in it! Sure was soft 🙂
Spoon it all into the dish and bake at 375 for 25-30 minutes.
This is a 1.5 quart baking dish. You can use an 8×8 dish or anything in the general vicinity of that size and it'll be just fine.

Oh have mercy! It will look like this.

Lean in to your computer and see if you can smell that. Uh-huh, you know what I am talking about.
You can serve this with corn chips (I use the scoops kind) or crackers or what the heck, just use a spoon.
And I know you can hear it bubbling... so my goodness you are just gonna have to make this yourself.
Pumpkin Fritters with Orange Marmalade Dipping Sauce Pimiento Cheese Dip Good N Gooey Grandmamas Tex Mex Dip Reuben Dip Easy and Tasty Snack
You may also enjoy these dip recipes:

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Yum If you're on Pinterest, I'd love it if you could use that button above! Thanks now let's make some Cheesy Baked Vidalia Dip 🙂 This stuff is ooey, gooey, and takes cheesy to a whole new level. The flavorful bites of sweet onion take all of that to new heights.

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Ingredients

1 pound butter, softened

8 ounces superfine sugar (about 1-1/4 cups)

1 pound all-purpose flour (3-2/3 cups)

8 ounces white rice flour (1-1/3 cups)

Directions

Preheat oven to 300°. Cream butter and sugar until light and fluffy, 5-7 minutes. Combine flours; gradually beat into creamed mixture. Press dough into an ungreased 13x9-in. baking pan. Prick with a fork.

Bake until light brown, 45-50 minutes. Cut into 48 bars or triangles while warm. Cool completely on a wire rack.

Nutrition Facts

1 bar: 139 calories, 8g fat (5g saturated fat), 20mg cholesterol, 61mg sodium, 16g carbohydrate (5g sugars, 0 fiber), 1g protein.

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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My Scottish grandmother was renowned for her baking, and one of the highlights whenever we visited my grandparents was her bringing out the baking tin. Her shortbread cookies were my favorite, and now, whenever I make them, I remember her.

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Ham and Potato Casserole

This Ham and Potato Casserole is a new twist on the classic Ham and Scalloped Potatoes.

It goes together really quickly and can even be made ahead of time, covered and stored in the refrigerator or even frozen for an easy dinner when time is short.

Happy Monday She Saved fans! Liz and Doug here from Pocket Change Gourmet! We are excited to be sharing Budget Friendly Recipes with you, here on She Saved and we think this EASY Ham and Potato Casserole is a recipe that you are going to love!

Did you all enjoy your Easter? Do you have lots of leftovers like we do? If you are anything like me, we sometimes get stuck in a leftover rut.

The holidays are some of my favorite times of the year.

Not only because of getting together with friends and family, but also the food that comes along with it. It's also a great opportunity to stock up on seasonally priced meat.

Ham and turkey are always a good choice and can generally be found at greatly reduced prices before and after the holidays.

Casserole's are terrific budget and time savers, offering the best of both makes them a staple in many recipe boxes.

We have enjoyed this casserole for breakfast, a large brunch, dinner and even as a hearty lunch.

Ham and Potato Casserole
Ingredients for making Ham and Potato Casserole

2 cups diced ham

1 medium onion, chopped

6 eggs, lightly beaten

4 cups bag frozen hash browns, shredded and thawed - we bought a 30 oz bag and used about 2/3 of the bag

3 1/2 cups shredded cheese blend

1 1/2 cups {12 oz} Cottage Cheese

Directions for making Ham and Potato Casserole

1. Preheat oven to 350 degrees

2. Saute onion in a little butter on the stovetop

3. In a large bowl, combine all the ingredients

4. Transfer to a 13×9 baking dish

5. Bake uncovered for 40-60 minutes or until a knife inserted near the center comes out clean {this is a wide range of time, every oven cooks differently, keep an eye on it}

This recipe is a great way to use up some leftover Easter Ham, but you can certainly use sausage or bacon.

This recipe will serve about 6 people, depending on how large the servings are and the other dishes you serve along side.

Print out this Ham and Potato Casserole Recipe

Thanks for having us Keri Lyn!!

You can find more Budget Friendly Recipes over at Pocket Change Gourmet, follow us on Facebook, Pinterest and Twitter.
I am so excited to have Liz and Doug here with a guest post (you might remember Liz from Hoosier Homemade, as she has done some fun cupcake posts for me in the past!)
If you are looking for other easy ham recipes, please check out my recipe for these Ham and Cheese bites, there are definitely a favorite around here, my kids go nuts for them.

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This Ham and Potato Casserole is a new twist on the classic Ham and Scalloped Potatoes. It goes together really quickly and can even be made ahead of time, covered and stored in the refrigerator or even frozen for an easy dinner when time is short. Happy Monday She Saved fans!

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These roast beef sliders are slightly spicy and extremely cheesy! Prepare them ahead of time, and bake them when you are ready to eat. Great for parties and tailgating!
Hey, everybody!! Have you heard?? Tailgating season is upon us!

Now, I do like to watch football, especially my Nebraska Cornhuskers, but I wouldn't say that I am a fanatic or anything about watching every single NCAA or NFL game ... BUT I am a tailgate FOOD FANATIC!

We attend several home games each year, and always have a big tailgate before the game with of course, lots of food, and typically some sort of signature drink.

When it came time for our Freaky Friday - Fall Edition blog hop - I went searching my assigned blog for one of two things, tailgate recipes or fall recipes. It's not mandatory that our recipes stick with the theme, but I sure like to try.

This round I was assigned Take Two Tapas, a blog hosted by my pal, Jennifer. Jennifer's love of noshing on all sorts of foods, instead of planning meals with the standard "one meat, one vegetable, one starch," is what brought her blog to life. Jennifer shares recipes for smaller portioned plates, making delicious food with big flavors, but with smaller portions. You will find all sorts of yummy salads, savory dishes to make a meal out of, soups to warm you, and sweets to satisfy your sweet tooth without feeling unsatisfied about your waistline.

You want to know the worst part about Jennifer's blog? Trying to decide what in the heck to make! I had about 15 tabs open on my computer, I narrowed it down to about six, then decided on her Celebration Sliders with Roast Beef and Horseradish Sauce. I can assure you though, that these Gingersnap Pecans and these Dark Chocolate Toasted Coconut Cookies will be happening during the holidays, and her Puff Pastry Cinnamon Roll Bites with Vanilla Glaze and these yummy Fall Spiced Walnuts will be showing up at a morning tailgate this fall!

I made a batch of these sliders last weekend. I planned to have them for lunch before my son headed back to college. BUT - I didn't read all of the instructions and didn't realize that I had to refrigerate them for at least 4 hours before baking them. He got a turkey bagel for the road, and we had these for dinner with a salad. It made a bunch, so I took some up to my in-laws to try, too. I followed Jennifer's recipe almost 100% - I couldn't find one of the cheeses she used, and I decreased the amount of Worcestershire sauce and Poppy seeds to our liking, but that was it!

Aren't they yummy looking?!?! They smelled heavenly, too!

Here they are before I baked them. They come together really quick, thin sliced deli roast beef, Hawaiian rolls, bottled Horseradish sauce, 3 kinds of shredded cheese and a marinade with melted butter and a few basic spices. Cover them up and let them refrigerate for at least 4 hours, or overnight even, making them great for entertaining, because you can just pull them from the fridge and pop them in the oven about 30 minutes before you want to devour them.

Make sure you save this one - with all of the get-togethers that fall has to offer, you are sure to make good use out of a great recipe like this one! Thanks for sharing it with me, Jennifer!

Pop over to Jennifer's blog, Take Two Tapas, and see all of the yumminess she shares!

Browse back at some of my other Freaky Friday Blog Hop Recipes to see how much fun we have, and make sure to visit the other bloggers who participated in this round.

Betcha can't eat just one!

Ingredients

For the Sliders:

20 Hawaiian Rolls

40 slices of thin deli roast beef

8 ounces shredded Mozzarella cheese

8 ounces shredded Pepper Jack Cheese

8 ounces shredded Triple Cheddar cheese

6 ounces Horseradish sauce

For the Marinade:

2 sticks (1 cup) butter, melted

3 Tablespoons Worcestershire sauce

1 teaspoon garlic powder

2 teaspoons dried mustard

1 teaspoon onion powder

1 Tablespoon Poppy seeds

Instructions

Combine marinade ingredients (except poppy seeds) and set aside.

Cut rolls in half and lay the bottoms of the rolls in a 9x13 baking dish.

Spread a small amount of horseradish sauce over the roll bottoms. Top each roll bottom with 2 slices of roast beef.

Sprinkle all three cheese over the top of the roast beef.

Spread horseradish sauce on the inside of the top of the roll. Place over cheese.

Drizzle the marinade over the top of all of the rolls evenly. Sprinkle with poppy seeds.

Cover with plastic wrap and place in the fridge for at least 4 hours, or overnight.

Uncover and bake sliders for 15-20 minutes at 350 degrees or until the cheese is hot and melted.

Notes

Assembly takes about 10-15 minutes. Refrigerate for 4-24 hours before baking.
I didn't use the whole 6 ounces of horseradish sauce. Use to your liking.

Recipe from Take Two Tapas

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Baked Roast Beef Sliders with Horseradish Sauce

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These roast beef sliders are slightly spicy and extremely cheesy! Prepare them ahead of time, and bake them when you are ready to eat. Great for parties and tailgating! Hey, everybody!! Have you heard?? Tailgating season is upon us!

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Crispy Honey Sesame Chicken that's better than take out and so easy to make! You're going to love these crispy chicken pieces coated in a sweet and garlicky sauce and topped with sesame seeds.

Easy Homemade Sesame Chicken

I love takeout Chinese food! But, it can be a hassle to place an order and pick it up on a busy weeknight. So, I decided to start making my favorite takeout recipes at home. It took some experimenting because for the longest time I felt like I just could never get the sauce or texture of the fried chicken pieces just right.

Well I've got it right now and I'm sharing it with you. No need to thank me, knowing your family is enjoying this as much as mine is thanks enough. My kids ask for this all the time and I find myself ordering takeout less and less.

So join me as we toss our takeout menus for good!? Ok, for now. 😉

Recipe Ingredients

For this meal, we'll first make crispy breaded chicken bites. For these chicken bites, you'll need:

Once you've fried your crispy chicken bites, it's time to make the sweet and tangy sauce you'll be coating them in. Here is everything you'll need for the Honey Sesame sauce:

honey

low sodium soy sauce or tamari sauce

sesame oil

rice wine vinegar

brown sugar

garlic, minced

sesame seeds

How to Make Sesame Chicken

Prep: Crack your eggs into a bowl and stir them with a fork until they're blended.

Combine flour and cornstarch on a plate and stir them together until they're incorporated.

Dredge: Heat about 3-inches of oil in a deep frying pan. Dip each piece of chicken in the egg mixture and then dip it into the flour mixture. Add chicken pieces to the hot oil and cook for 4 to 5 minutes, or until golden brown and crispy. Allow the grease from the chicken to drain on paper towels.

Mix: In the meantime, prepare the honey sauce. Set a pan over medium heat and add in the honey, soy sauce, sesame oil, rice wine vinegar, brown sugar, and garlic. Whisk everything together to combine. Bring the sauce to a boil and then reduce the heat to a simmer. Continue to simmer for 1 to 2 minutes, or until it begins to slightly thicken.

Serve: Remove the sauce from the heat and pour the sauce over the chicken. Garnish the chicken with sesame seeds and serve.

Tips for the Best Sesame Chicken

These tips will take your crispy honey sesame chicken from average to better than takeout!

If you want a thicker sauce, combine ½ tablespoon cornstarch with ½ tablespoon cold water; whisk to combine and then whisk into the sauce. Cook for a minute, or until heated through.

For even more flavor, you can add scallions or chopped fresh parsley before serving.

You can use chicken thighs, cut into cubes, in place of the chicken breast. Just add a minute longer for frying.

If you want to make it a little spicy, add in a bit of sweet chili sauce!

Serving Ideas

I think it's obvious to say that I love to serve this over long grain white rice, like Basmati or Jasmine, and a side of steamed veggies. I like to toss the steamed veggies right in the sauce with the chicken, too!

Here are a few less traditional options:

Serve with rice noodle and steamed veggies

Serve with quinoa and veggies

Serve over zoodles

Sub the rice for cauliflower rice

Serve over or next to a veggie fried rice dish

Plate and insert a toothpick into each chicken bite. Then, serve them as an appetizer.

Serve over an Asian inspired salad mix.

How to Store and Reheat Leftovers

One of the very best things about this crispy honey sesame chicken is how quickly and easily it comes together. This makes it perfect for meal prepping. Whenever I make this, I'll double the recipe and save half for another night. Simply allow it to come to room temperature, and then store in an airtight, freezer safe container for about 3 months. Just don't forget to label your container! Then, take it out and defrost when you're ready to eat it.

If you end up with any leftovers, all you need to do is refrigerate it in an airtight container for 3-5 days.

When you're ready to reheat, you may need to thin your sauce a bit. Simply add a splash of soy sauce and rice wine vinegar and bring to a simmer over medium-low heat. Allow it to simmer until the chicken bites are cooked through.

Crispy Honey Sesame Chicken

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Crispy Honey Sesame Chicken - Better Than Take Out!

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Crispy Honey Sesame Chicken that's better than take out and so easy to make! You're going to love these crispy chicken pieces coated in a sweet and garlicky sauce and topped with sesame seeds. I love takeout Chinese food! But, it can be a hassle to place an order and pick it up on a busy weeknight.

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The Best Vegan Crème Brûlèe recipe just happened in my kitchen!

Trust me you will agree with the title of "best" once you try this!

I think you can already see how amazing this looks

But now you have to see with your own lips how amazing it really tastes!

I cannot explain it in words here

This is just something you have to experience for yourself!

If you were like me~ a lover of Crème Brûlèe in your past life

You are not going to believe you are eating a vegan version with this recipe!

The most notable characteristic trait of the classic Crème Brûlèe is the warm caramelized sugar shell that you have to break through to get to the creamy custard beneath

In order to do this properly you should invest in a blow torch

I mean not only is it great for torching sugar shells for Crème Brûlèe

It's just kinda badass to own one

I use it often for unmolding my springform pan free- cheesecakes so it's not exactly a single use item in the kitchen!

Now of course you can use a standard kitchen culinary blowtorch,

But the Home Depot version of a propane tank with a Bernzo-Matic starter is the bomb!

Some people will use the broiler setting on the oven to burn the sugar

But this is not really the greatest idea

Since the broiler method, while yes it will eventually caramelize the sugar

It could also turn your beautifully set, cold custard back to a warm pudding.

The perfection of a properly made Creme Brulee Recipe is the contrast of warm sugar shell and creamy, cold and firm custard beneath!

So try to grab a blow torch for the optimal effect of this five star restaurant dessert

And get to making this recipe!

With just 5 ingredients (and only 3 of them are essential!)

You will be eating Creme Brulee in less than one hour!

*Note: The Vegan Butter is not an essential addition to this recipe

I like to add it though because traditional Non Vegan Creme Brulee is made with heavy cream which has a very high fat content

That fat lends to the creaminess and body of the final custard.

You can definitely leave it out though, and if you do not have a good quality vegan butter (*I use Earth Balance)

I would then suggest to leave it out altogether with no changes to the recipe
CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CREME BRULEE

Vegan Crème Brûlèe Recipe

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Vegan Crème Brûlèe Recipe - Gretchen's Vegan Bakery

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The Best Vegan Crème Brûlèe recipe just happened in my kitchen! Trust me you will agree with the title of "best" once you try this! I think you can already see how amazing this looks But now you have to see with your own lips how amazing it really tastes!

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Joan TealGRANDMA'S BLACKBERRY DUMPLIN'S1 quart fresh blackberries2 cups white sugar, or to taste2 cups water2 tablespoons butter2 cups flour1 teaspoon salt1/4 cup shortening1 egg yolk5 tablespoons milkPlace blackberries, sugar, water, and butter in a large saucepan. Cook and stir occasionally over medium heat until have started to break down and form a sauce, about 20 to 30 minutes.Meanwhile, whisk together the flour and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir the egg yolk into the crumbs. Add the milk a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more milk than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball.Divide the dough in half and shape into small balls. Some people like flat dumplings so they to roll into a flat circle and cut into strips, then cut strips into squares.Drop dumplings (balls or strips) into the berries. Simmer the dumplings, covered, over medium heat for 15 minutes. You may push the dumplings down into the juice but do not stir until they are fully cooked or they will clump together.**I tried both the dumpling balls and the strips, and I prefer the strips best!! I rolled the dough out to about 1/4 inch thickness and just dropped them in. YUMMMMY!!Great with ice cream!

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Joan TealGRANDMA'S BLACKBERRY DUMPLIN'S1 quart fresh blackberries2 cups white sugar, or to taste2 cups water2 tablespoons butter2 cups flour1 teaspoon salt1/4 cup shortening1 egg yolk5 tablespoons milkPlace blackberries, sugar, water, and butter in a large saucepan. Cook and stir occasionally over medium heat until have started to break down and form a sauce, about 20 to 30 minutes.Meanwhile, whisk together the flour and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir the egg yolk into the crumbs. Add the milk a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more milk than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball.Divide the dough in half and shape into small balls. Some people like flat dumplings so they to roll into a flat circle and cut into strips, then cut strips into squares.Drop dumplings (balls or strips) into the berries. Simmer the dumplings, covered, over medium heat for 15 minutes. You may push the dumplings down into the juice but do not stir until they are fully cooked or they will clump together.**I tried both the dumpling balls and the strips, and I prefer the strips best!! I rolled the dough out to about 1/4 inch thickness and just dropped them in. YUMMMMY!!Great with ice cream!

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This is the best crumb cake recipe ever. It has almond flavor throughout, the crunch of toasted sliced almonds, and the perfect ratio of crumb topping to cake, about 1:1. My Almond Crumb Cake Recipe is perfect for breakfast or dessert with a cup of coffee or tea. This easy almond flour coffee cake recipe is low carb, keto, gluten free, grain free, sugar free, and Trim Healthy Mama friendly.
My husband is not a big dessert guy. He prefers desserts that are more subtle in their sweetness like cheesecake or lemon cookies versus a big hunk of chocolate cake with frosting. We spent his birthday in the car. Not the most fun way to celebrate. We had to drive ten hours to get home from visiting family for Easter.

So he ended up having two birthday celebrations. The first was the day before at his sister's house in Michigan with my Strawberry Shortcake Pound Cake. The second was the day after his birthday when we had a celebration at home with this almond flour coffee cake. He's a lucky man.

How to Make Almond Flour Coffee Cake

First Step:

Mix together the batter. I just mix all the ingredients together at once in a glass bowl with an electric mixer.

Second Step:

Mix together the crumb topping. You can mix the crumb topping in the same bowl with a wooden spoon.

Third Step:

Pile the crumbs on top of the batter and bake.

Substitutions & Additions

Nuts: You can sub in any chopped nut for the sliced almonds in the topping.

Extracts: Other extracts can replace the almond extract.

Berries: Berries can be added in between the batter and topping. Frozen berries work best.

Jam: Dollops of sugar-free jam can be swirled into the batter before adding the crumb topping.

Almond Flour Coffee Cake vs Traditional Crumb Cake

I must admit I've never been a real fan of crumb cake until I made this crumb cake recipe. There is just something about the traditional flour and sugar crumb cake recipe that is boring to me. It needed some pizazz. Adding almond extract and toasted almonds gave it that boost it needed.

I have gone on to make a few other variations on this crumb cake recipe. They are all unique so I recommend trying them all!

I hope you enjoy my almond crumb cake recipe!
Cinnamon Pecan Crumb Cake
And then check out these other almond flour cake recipes!
Cranberry Walnut Crumb Cake Blackberry Coffee Cake Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don't miss new recipes by getting email updates! Originally Published April 4, 2016. Revised and Republished April 4, 2020.

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Almond Crumb Cake - Keto, Low Carb, Gluten Free, THM S

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Published: · Modified: This is the best crumb cake recipe ever. It has almond flavor throughout, the crunch of toasted sliced almonds, and the perfect ratio of crumb topping to cake, about 1:1. My Almond Crumb Cake Recipe is perfect for breakfast or dessert with a cup of coffee or tea.

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If you are just here for the Cream Cheese Stuffed Monkey Bread just skip down to the recipe section 🙂

The recipe I'm sharing today is a deluxe version of the classic Monkey Bread recipe that takes a few minutes more but really amps it up a notch and makes a great breakfast danish! We tend to have it for dessert or a special evening snack, though. The cream cheese isn't sweetened so it created the perfect balance among the sweetness of the brown sugar. A quick, easy, and delicious pull apart bread that pops into the oven in minutes!

Recipe Ingredients are:
Lightly grease a 9 inch round cake pan with cooking spray. Place 1/2 a stick of butter (1/4 cup) in the pan and put this in the oven while it preheats just to give the butter time to melt. In a small bowl, stir together cinnamon and sugar. On a plate, cut your cream cheese into 24-28 cubes.
How to Make Money Bread Stuffed with Cream Cheese

Oh look! Our butter done gone and melted!

Isn't it nice when something does what we want it to?
Sprinkle your brown sugar allll over the top of that. Now add your pecans.
Enjoy this moment while it lasts because goodness knows we don't get many of these.
Now take each biscuit and tear it into two layers.
Which, for the record and in case anyone might lose sleep tonight over not knowing, I pronounce "puh-kahns". However, I am happy to report that the world does not speed up in it's revolutions or tilt the opposite way on it's axis if you and I pronounce this word differently.

This is supposed to be a photo of me doing that, but it is hard to tell with only one hand in the picture. If I had both hands there, you'd be able to see me taking the biscuit apart but then we'd also have to wonder who was holding the camera and it might start the internet thinking I have telekinetic powers, which I actually don't - yet. It's ironic that I am "on" the internet and yet I view the internet as the mecca of crazy. Actually, perhaps that makes sense....

Y'all know what I mean, though. It's a wonderful thing on one hand, on the other it's unleashed the insanity of the world. All depends on where you look and what you're looking for though. Focus on the good and see the good.
Once they're all layered up, put a little cube of cream cheese in the center of each one.
Oh look, here are some cute little biscuits all torn into layers and then some whole biscuits up at the top awaiting their fate!
Then, fold the biscuits into little balls to cover up the cream cheese and press them a bit to seal closed. Now just roll them around in cinnamon sugar. and arrange on top of your pecans in the pan. Do this until your pan is full.
Y'all, this isn't all of the layers for one pan, it's only half of them. Just wanted to point that out.
Cut up the remaining butter and scatter that over the top.
Now take your purple looking hand (okay, that is just my photography, right?) and sprinkle a few more tablespoons of the cinnamon sugar mixture over your bread.
Yup. I'm gonna get emails about excess butter now.... Bake this in a 350 oven for 35-40 minutes, or until lightly browned all over the top. Remove from the oven and let cook for 5 minutes before turning it out onto a plate.
This is only 1/4 cup of butter but when you cut it up into little pieces it looks like I'm dropping 2 pounds on this thing doesn't it?

Keep in mind that you have tiny little molten cream cheese centers so for some of us that means letting it cool, for others it means eating it as soon as possible!
Soft Unleavened Bread Easy Dutch Oven Bread Recipe Cream Cheese Filled Banana Bread Dixie Cornbread Recipe "Be strong when you are weak, brave when you are scared, and humble when you are victorious."
You also may enjoy these bread recipes:

~Unknown

Yum

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Cream Cheese Stuffed Monkey Bread Recipe

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Yum If you are just here for the Cream Cheese Stuffed Monkey Bread just skip down to the recipe section 🙂 The recipe I'm sharing today is a deluxe version of the classic Monkey Bread recipe that takes a few minutes more but really amps it up a notch and makes a great breakfast danish!

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This easy shepherd's pie is a layered casserole of ground beef and veggies in a homemade gravy. It's topped with Cheddar cheese mashed potatoes.

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When you know how to make biscuits and gravy, breakfast will never be the same again!

If you're searching for a hearty and comforting breakfast dish, you've got to learn how to make biscuits and gravy. It's made-from-scratch comfort food at its finest.

Growing up in the South, hearty homemade breakfasts are a way of life. For every sleepover, visitor and special occasion, my mom would prepare a breakfast buffet full of fresh biscuits, waffles, frittatas, quiche, fruit and other country-kitchen breakfast classics.

Why does this dish hold such a special place in so many Southerners' hearts? It probably has something to do with how quick and easy everything comes together. Using just one pan, cook the sausage, create a roux, wait for the gravy to thicken-then feast.

How to Make Biscuits and Gravy

This contest-winning biscuits and gravy recipe comes from Sue Baker in Arkansas. She promises this breakfast will take you on a trip to the South every time it's served!

Ingredients

1/4 pound pork sausage

2 tablespoons butter

2 - 3 tablespoons all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

1-1/4 - 1-1/3 cup whole milk

Warm biscuits

Serve this rich and creamy gravy over warm fluffy biscuits. You can make homemade biscuits or serve store-bought, we'll never tell!

Instructions

Step 1: Brown the meat

Using a small skillet, cook the sausage over medium heat until no long pink; drain.

Step 2: Make a roux

Add butter to skillet and heat until it is melted. Add the flour, salt and pepper; cook and stir until incorporated. Add the milk, stirring constantly. Bring to a boil, continuing to stir until the mixture thickens.

Editor's Tip: To make this recipe dairy-free, simply use nondairy butter and milk. For a gluten-free version, use a gluten-free flour mix and certified gluten-free biscuits.

Step 3: Serve over warm biscuits

Once the gravy thickens to your desired consistency, serve immediately over biscuits. There are countless ways to make homemade biscuits, but this fluffy, flaky biscuit recipe is a great starting point.

Check Out More of Our Top-Rated Breakfasts!

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How to Make Biscuits and Gravy Like a Southerner

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When you know how to make biscuits and gravy, breakfast will never be the same again! If you're searching for a hearty and comforting breakfast dish, you've got to learn how to make biscuits and gravy. It's made-from-scratch comfort food at its finest. Growing up in the South, hearty homemade breakfasts are a way of life.

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This honey baklava is flaky, crisp and tender and I love that it isn't overly sweet. It's basically a party in your mouth. I am a huge fan of baklava and this is the BEST baklava recipe I have ever tried. Hands down.

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

You will love the hint of mellow lemony flavor which offsets the sweetness and compliments the cinnamon. It's truly delicious.

Store-bought baklava has nothing on this and trust me, I've been around the block when shopping for baklava. This baklava recipe is well loved wherever it goes and it is definitely a reader and family favorite!

How to Make the Best Baklava (See Video Below):

Ingredients for Baklava Recipe:

You will need 1 (16 oz) package of phyllo (fillo) dough*; thawed according to package instructions *Fillo dough should be paper thin - even thinner than paper. Each package has 2 rolls with a total of 40 sheets. Do not use thick sheets of fillo dough for this recipe.

Also, don't skimp on the butter or any part of the syrup (lemon juice, water and honey) since the recipe needs it to moisten and soften the sheets. Otherwise the baklava layers can end up dry and won't stay together easily.

The chocolate is optional but a nice touch to fancy up a tray of baklava.

How To Make Baklava:

1. Thaw phyllo dough according to package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hour before starting your recipe to bring it to room temp).

2. Trim phyllo dough to fit your baking sheet. My phyllo dough package had 2 rolls with a total of 40 sheets that measured 9×14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.

3. Butter the bottom and sides of a 13×9 non-stick baking pan.

Start with your honey sauce (which will need time to cool as your baklava bakes).

1. In a medium saucepan, combine 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice, and 3/4 cup water. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil an additional 4 minutes without stirring. Remove from heat and let syrup cool while preparing baklava

How to Assemble Baklava:

Preheat Oven to 325˚F.

1. Pulse walnuts about 10 times in a food processor until coarsely ground/ finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts and 1 tsp cinnamon

2. Place 10 phyllo sheets into baking pan one at a time, brushing each sheet with butter once it's in the pan before adding the next (i.e. place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc. etc.).

Keep remaining phyllo covered with a damp towel at all times. Spread about 1/5 of nut mixture (about 3/4 cup) over phyllo dough.

3. Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat x 4. Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter.

Here's the order:
10 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture
10 buttered phyllo sheets and butter the top.

4. Cut pastry into 1 1/2″ wide strips, then cut diagonally to form diamond shapes. Bake at 325˚F for 1 hour and 15 min or until tops are golden brown

5. Remove from oven and immediately spoon the cooled syrup evenly over the hot baklava (you'll hear it sizzle). This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temperature

So many juicy layers of flavor! This is hands down, our favorite baklava. Check out the glowing reviews below and add the ingredients to your grocery list. 🙂

Watch Baklava Video Tutorial:

Any baklava is a little tedious to make, but I've shared all of my best tips and advise to ensure you are successful in making yours. You will love that this recipe can be made several days in advance of your shindig and keeps beautifully at room temperature for at least a week.

Dessert Recipes to Explore:

Baklava Recipe
Tip: For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Store at room temp, covered with a tea towel for 1 to 2 weeks.
This baklava is flaky, crisp, tender and perfectly balanced with the honey-lemon syrup. This homemade baklava is so much better than any store-bought version.

Here's the order of the Baklava Layers:
10 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture
10 buttered phyllo sheets and butter the top.

♥ FAVORITE THINGS ♥
Shown in this post (Amazon affiliate links):
* Cuisinart 9×13 non-stick cake pan (also great for cakes!)
* Wusthof Cooks knife - an essential knife for any cook
* Zwilling sauce pan distributes heat evenly & handle stays cool
* This Cuisinart 11-cup food processor cuts prep time in half

What are YOU cooking up for Christmas?

If you've tried this already and are back for more, I'd love to hear from you in a comment below!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha

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Baklava Recipe, Honey Baklava, How to Make Best Baklava

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This honey baklava is flaky, crisp and tender and I love that it isn't overly sweet. It's basically a party in your mouth. I am a huge fan of baklava and this is the BEST baklava recipe I have ever tried. Hands down. This post may contain affiliate links.

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Nisha, welcome to our site all the way from the UK. We are so happy to have you here. 🙂
The tomato sauce is thicker than marinara and cooked longer. If you cannot find it, a marinara will work just fine.

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Beef Goulash Recipe - Valentina's Corner

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Nisha, welcome to our site all the way from the UK. We are so happy to have you here. 🙂 The tomato sauce is thicker than marinara and cooked longer. If you cannot find it, a marinara will work just fine.

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Sweet Pepper Appetizer with Cheese is great for parties, makes a nice make-ahead appetizer and the combination of crunchy and creamy will have everyone begging for more.

We make these for potlucks and parties and everyone always enjoys the combination of cheese and pepper in these mini pepper appetizers.

Substitute for Mini Peppers

In this Sweet Pepper Appetizer recipe you can use either the mini peppers, or the regular sized peppers. If using the large peppers, just remove the seeds and the stem, then cut each half into 4 wedges and place the filling inside the wedges.

Subsiitute for Gruyere Cheese

Use the best cheese you can afford for best flavor. I used Gruyere (because that is what I had) and they were wonderful, but even something as simple as mozzarella or cheddar will work if that's all you got.

Yields: 30 pepper halves filled with spread

Ingredients for Mini Pepper Appetizer (tips)

Cheese - if at all possible, grate your own cheese from a block, instead of buying pre-shredded.

How to make the Sweet Pepper Appetizer with Cheese:

Finely chop dice the eggs.

Combine everything but the bell peppers and and mix with a fork.

Split each pepper in half lengthwise, remove any seeds. Using a teaspoon fill each half with the prepared filling. Now put the pepper, filled side down into the grated cheese or just sprinkle with grated cheese.

This appetizer can be served right away, or made a day ahead and stored in the fridge until serving time. Sprinkle with a little bit of paprika right before serving.

Looking for more ways to use the sweet peppers? Here ya go!

Mini Peppers stuffed with Egg and Cheese Spread
Sweet bell peppers filled with a creamy egg filling, a classic appetizer recipe!

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Sweet Pepper Appetizer with Cheese - Party Favorite! - Let the Baking Begin!

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Sweet Pepper Appetizer with Cheese is great for parties, makes a nice make-ahead appetizer and the combination of crunchy and creamy will have everyone begging for more. We make these for potlucks and parties and everyone always enjoys the combination of cheese and pepper in these mini pepper appetizers.

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Lemon loaf cakes are perfectly sliceable and we have loads of recipes to choose from, including lemon blueberry loaf cake, lemon pound cake loaf, iced lemon poppy seed loaf cake, and even a copycat Starbucks lemon loaf cake recipe.

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Ingredients

1 package (14 ounces) coleslaw mix

3/4 cup mayonnaise

1/3 cup sour cream

1/4 cup sugar

3/4 teaspoon seasoned salt

1/2 teaspoon ground mustard

1/4 teaspoon celery salt

Directions

Place coleslaw mix in a large bowl. In a small bowl, combine the remaining ingredients; stir until blended. Pour over coleslaw mix and toss to coat. Refrigerate until serving.

Test Kitchen Tips

Greek yogurt can be used instead of sour cream for less fat and more protein.

If you like your coleslaw tart, add 1/4 cup vinegar or lemon juice or maybe even a julienned Granny Smith apple.

Check out our crunchiest coleslaw recipes.

Nutrition Facts

3/4 cup: 283 calories, 24g fat (5g saturated fat), 19mg cholesterol, 431mg sodium, 13g carbohydrate (11g sugars, 2g fiber), 1g protein.

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For me, this is the best coleslaw recipe because a package of shredded cabbage and carrots really cuts down on prep time. This creamy coleslaw recipe is great for potlucks or to serve to your family on a busy weeknight. -Renee Endress, Galva, Illinois

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Buttery yeast rolls you can pull apart. Dip the dough in butter and then brush more on after they are baked for wonderfully buttery rolls.

Bread is one of my favorite food groups and dinner rolls are one of my favorite ways to enjoy it! If you are in a hurry be sure and try my 30 minute rolls, you really can have homemade rolls in 30 minutes. I also love this English Muffin Bread as toast for breakfast. And if you are looking for a fun activity with the kids, try this Bread in a Bag.

Traditionally, my mom is the roll maker at our house and in fact, if you asked her friends what one recipe my mom is most known for, it would be her rolls. Specifically her orange rolls. Orange rolls are a must on our Easter table. I do have a non-orange roll eater at my house so these buttery yeast rolls are always popular too.

Can you guess why they are called buttery yeast rolls? Maybe because they have a bit of butter in them?! Not only do they have butter in the dough but they are then dipped in butter and after they are baked they are brushed in butter. They deserve their name - buttery yeast rolls.

They are a yeast roll. They are not as light as my crescent rolls and have a slightly denser texture. But all that butter gives them a yummy butter soaked exterior.

Working with Yeast

Of course these buttery yeast rolls use yeast. Working with yeast can be a little scary in the beginning but it really is easy when you know the right tips and tricks. If you have an questions about working with yeast be sure and check out my post with all my top tips for working with yeast here.

How to Make Buttery Yeast Rolls

Mix your dough in a stand mixer with a bread hook. The dough is slightly sticky but not too sticky to work with. It has the consistency of thick cake batter. You should be able to handle it with your hands without it sticking to everything. If is too sticky just add more flour. Those of you at high altitudes may need to add some additional flour.

After it has risen and doubled in size I plop it out onto my kitchen counter top that I have sprayed with some cooking spray. You can make these rolls into whatever shape you want but I prefer cloverleaf.

Form it into little balls, about one inch in size. You will need three balls for each roll and the recipes makes two dozen rolls.

Grease your muffin tins lightly and then dip each little ball into melted butter and place in the muffin tin (3 to a tin.)

Allow dough to rise again until rolls are doubled in size.

How to Get Your Dough To Rise Faster

If your house isn't 70 degrees F, I recommend preheating your oven to 150 degrees F and then turn it off once it is preheated. Place your pan of rolls into the oven and let them rise until doubled. Just be sure to remove them before you preheat the oven to bake the rolls.

Bake at 350 degrees F for 12-15 minutes or until they are nice and golden brown.

Remove them from the oven and brush or spread more butter over the top. You can spread it on with a knife or melt the butte and brush it on. It will melt and fill in all the cracks.

The buttery yeast rolls are ready to pop in a basket and add to your Easter dinner table or dinner anytime!

And of course you can break the roll apart and add even more butter if you'd like! One of my favorite parts of a pull apart roll is pulling each part off and buttering it individually. I think I eat bread so that I can eat butter!

I have so many amazing roll recipes on the blog, don't miss these:

For all of my other favorite kitchen products and tools visit my Amazon Store.

Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.

Buttery Yeast Roll Recipe

If you've tried this recipe or any other recipe on Your Homebased Mom , then don't forget to rate the recipe and let me know how it went in the comments below, I love hearing from you!

You can also FOLLOW ME on , and to see more delicious food, party ideas and travel tips and what I'm up to on a daily basis!
originally posted April 5, 2012

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Buttery yeast rolls you can pull apart. Dip the dough in butter and then brush more on after they are baked for wonderfully buttery rolls. Bread is one of my favorite food groups and dinner rolls are one of my favorite ways to enjoy it!

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Baking Gems
* Nordicware popover pan is the most nonstick and gives the most even bottoms. The cups are slightly larger so fill them only 1/2 full.* We and you may have noticed that a carton of standard Grade A large eggs will have many eggs with smaller yolks than several years ago. Also, eggs on average can vary in weight. This has resulted in yolks ranging from as low as 12 grams to 19 grams, from the standard 18.6 grams of yolk per egg and thus an increase in white per whole egg. In The Baking Bible, Rose's Baking Basics, Rose's Ice Cream Bliss, and our upcoming The Cookie Bible, we now give a range for egg yolks that may be required for an egg yolk based recipe.

* Rendering Beef Fat from Suet: I love using the aged beef fat trimmings from Piccinini Bros, NYC, available on line. Chop the suet fine or process until well broken up. Place in a small heavy pan. Cook over the lowest possible heat (just barely simmering, to avoid over-browning) for about 2 hours or until little browned bits remain in the pan. (Browning intensifies the beefy flavor) Strain into a jar.

* Unsalted clarified butter can be substituted for the beef or goose fat.

* We recommend Baker's Joy baking spray with flour when a recipe calls for coating a baking surface with a combination of oil/melted butter and flour. Other baking sprays with flour we have tried give the baked items an off taste and may not release well.

* These popovers, when baked in the Chicago Metallic will generally have a slightly wrinkled or narrower footed bottom but have a beautifully ballooned top. If you prefer more even bottoms and slightly smaller popovers, only fill the popover pan cups one-half full.

Variations:
Popover Sandwiches: Slit warm popovers lengthwise and fill with heated or room temperature, thinly sliced meats. Serve plain or with condiments such as mayonnaise, Dijon mustard, ranch dressing on the side.

Breakfast Butter Popovers: Slit warm popovers lengthwise and fill with scrambled eggs or butter and jam.

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Yorkshire Popovers - Real Baking with Rose

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Makes: 6 popovers Oven Temperature and Times: 425°F / 220˚C for 15 minutes; 350˚F/175˚C for 40 minutes I presented my first popover recipe in The Bread Bible over twenty years ago. Since then I have tinkered and tweaked the recipe. My latest version includes adding extra egg whites

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Skinny Broccoli Salad is a healthier version of a potluck favorite, made lighter but just as yummy, with a homemade Greek yogurt ranch dressing.

Skinny is an ambiguous concept if there ever was one, it all sort of depends on your point of view. Like when you're shopping for jeans...there's skinny, super skinny, extreme skinny, and shrink wrapped. Same thing here, you can adjust this salad to whatever level of skinny you deem appropriate, see the notes below for details. The salad itself is naturally low in calories, but the mayo heavy dressing isn't. I lightened it up with Greek yogurt and buttermilk. But then I also added some little cubes of smoked Gruyere cheese - not a lot - but enough to really make this salad irresistible (you can use low fat cheese if you like.)
I garnished it all with a handful of fried shallots - they stand in for the less healthy bacon in the traditional salad. So you see, this is skinny, but not I gotta get a thigh gap skinny. A nice compromise, if you ask me.
This is a classic old time picnic, barbecue, or church supper kind of side. It's a famous people pleaser, and everybody does it their their own special way. Some add raisins, or tomatoes, and most like bacon, but I think this version is just about perfect. The toasted slivered almonds add a ton of crunch and nutty flavor, balanced out by the juicy tart cranberries. If your cranberries look dry and wizened, soak them in some warm water for about 10 minutes to re-hydrate them. The smoked cheese infuses every bite, the dressing gets all down in between the little broccoli buds, and the fried shallots are to die for. This is so good, you just have to make it for yourself. I could eat it all. day. LONG.

notes:

For a SKINNY SALAD: see recipe above

For a SUPER SKINNY SALAD: Leave out the fried shallots, and use reduced fat mayo and cheese. Try to find a cheese with flavor, either smoked or extra sharp.

For an EXTREME SKINNY SALAD: In addition to the above, replace the mayo with more Greek yogurt. Don't omit the buttermilk, it's low fat and adds a nice creamy tang to the dressing.

If calories aren't your primary concern, definitely replace the Greek yogurt with sour cream in the dressing.

Because the broccoli is raw, you want to chop it into quite small pieces so it's more pleasant to eat. I like to use a little bit of the stems, too, they're delicious and just as healthy as the rest of the vegetable. I like to pry apart each floret with the tip of my knife rather than just slicing them up, because that preserves the little 'tree' shape better.

Don't skip toasting the almonds...there is a HUGE flavor boost to be had.

This is one salad that benefits from a little time in the fridge to allow the dressing and veggies to mingle and the flavors to develop. Garnish with the shallots just before serving.

The dressing is a delicious homemade skinny ranch, you'll want to use it for other salads, or as a dip for veggies. This was inspired by a recipe in this month's Cooking Light.

Skinny Broccoli Salad

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

don't forget to pin this skinny broccoli salad!

The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul. My mission? To get you fired up about good food! My recipes are never fussy and always exciting ~ there are 1600 and counting on the blog.
Want more skinny recipe inspiration?

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Skinny Broccoli Salad is a healthier version of a potluck favorite, made lighter but just as yummy, with a homemade Greek yogurt ranch dressing. Skinny is an ambiguous concept if there ever was one, it all sort of depends on your point of view.

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Deviled Eggs-the party and potluck standby that everyone needs to know how to make! This tried and true deviled eggs recipe walks you through every step of making the perfect egg-y snack.

Deviled Eggs

Some foods are intrinsically tied in my mind with certain types of occasions. When I think of deviled eggs I think of Easter brunches with family, relaxing afternoon parties with friends and warm picnic lunches.

There's nothing too complicated about deviled eggs.

This appetizer is essentially a hard boiled egg cut in half with the yolk removed then piped back in after being mixed with a few other yummy ingredients. The result is a finger food with creamy, tangy, egg-y flavor.

Plus, they look like little pieces of sunshine on a plate! If you've never made deviled eggs before or are looking for the BEST deviled egg recipe, look no further.

It's easy to make classic deviled eggs at home. You'll delight everyone at your next brunch gathering!

Why are they called deviled eggs?

I've been eating deviled eggs my whole life and never known what exactly was so "devilish" about them. After all, they're ubiquitous at church potlucks and Easter meals!

As it turns out, our 18th century ancestors liked to call any food with a bit of a kick to it "devilish."

We may not think of deviled eggs as a particularly spicy dish nowadays but before many spices were easy to come by in western Europe, paprika was pretty exotic.

When spicy mustard and paprika were mixed with eggs, folks started calling them "deviled" to distinguish them from the plain old boiled egg dishes.

The name caught on and here we are hundreds of years later, still making this deliciously simple dish.

How to Make Deviled Eggs

First things first: to make this recipe, you need hard boiled eggs.

I've mentioned before that my favorite way to hard boil eggs is this Instant pot hard boiled egg recipe. You can also make your your hard boiled eggs on the stove top without that much more effort.

How to boil eggs on the stove

Place your eggs on the bottom of a large pot and cover them with about 2 inches of cold water. Bring the water to a rolling boil, cover the pot, then turn off the heat and let the eggs "bathe" in the hot water for about 10 minutes.

Remove the eggs from the pan and rinse with cold water to keep them from overcooking, or submerge them in an ice bath.

Now, you're ready to devil them eggs!

Instructions to Make Deviled Eggs
STEP 1. Cut the eggs
Peel the hard boiled eggs and cut them in half length ways. Scoop out the yolks and drop them into a bowl. Place the empty egg whites on a plate or tray.
STEP 2. Make the filling
Mix the separated egg yolks with mustard, mayonnaise, worcestershire sauce, and kosher salt. Mix by hand very well or use an electric mixture until everything is combined and creamy.
STEP 3. Pipe in the filling
Spoon the filling back into the empty egg whites OR use a frosting bag to pipe the filling into the eggs. Sprinkle the tops with a bit of paprika and serve!

Best Deviled Egg Filling

Since these are often served as a party food, I like my deviled eggs to look as pleasing as possible. To do this, I use a pastry bag to pipe in the filling.

I treat the filling similar to a cake frosting, creating a little "blossom" of the smooth mustard yolk filling in the center of each egg white.

While this totally isn't necessary, I love how they look when I take the extra time!

If you don't have a pastry bag, you can also give your yolk filling a smooth finish by using a ziploc bag. Spoon the filling into the bag, then cut a small hole in the corner to squeeze the filling through.

Another tip for the best deviled eggs? Use an electric mixer to combine the ingredients for the filling.

I find using my stand mixer fitted with the whisk attachment or a hand held electric mixer works best. This creates a smooth creamy filling without any lumps or graininess.

Storing Deviled Eggs

Did you know you can prepare deviled eggs ahead of time? To save time on the day of serving, boiling your eggs up to a week in advance and keep them cold in the fridge.

You can also make the filling a day or two ahead and keep it sealed in a plastic bag or airtight container! If you're in busy party preparation mode, this can save some valuable time on the day of the event.

Once the filling has been spooned into the egg whites, serve the eggs immediately or within a few hours. Keep them covered in a cool place until ready to serve!

I recommend waiting to sprinkle the paprika on top until just before serving. The color will be brighter as it doesn't have time to absorb into the egg yolk.

Leftover Deviled Eggs? Blend them all together to make the BEST egg salad sandwiches!

If you love this recipe, you may also enjoy:

Add this deviled egg recipe to your menu this Easter! You'll love how simple they are to make and how tasty they turn out, each and every time.

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Deviled Eggs-the party and potluck standby that everyone needs to know how to make! This tried and true deviled eggs recipe walks you through every step of making the perfect egg-y snack. Some foods are intrinsically tied in my mind with certain types of occasions.

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Broccoli Salad with Pineapple, Bacon, and Spiced Pecans ~ don't be surprised if everybody skips the main course altogether and heads straight for this salad! This classic broccoli salad gets an extra burst of sweetness from fresh pineapple, and lots of crunch from bacon and chili rubbed pecans.

* Today I'm partnering with Pavillions to bring you this colorful salad made with ingredients from their Signature line of products (which has over 4,000 items!) Teaming up with great brands is one of the ways tvfgi keeps the delicious coming, and, as always, I appreciate your support.

This recipe starts out like any other, it's got the standard cast of characters, and a creamy mayo dressing ~ but then it goes deliciously rogue. Juicy chunks of pineapple, toasted pecans spiced with a smoky BBQ rub, and tons of bacon set it apart from the familiar potluck version.

Broccoli salads are a summer staple for good reason, they're jam packed with goodies, and they have a fresh crunch that doesn't quit. I look for bright green broccoli, and I like to pry apart the little florets with the tip of my knife to preserve their shape. The broccoli will retain its great crisp texture for days in the refrigerator.

TIP: Don't toss the tender upper stems, I chop them up and add them into the salad ~ they're healthy, crunchy, and delicious!

I love nuts in salads, and I love to spice them, but I don't like it when they're overly sweet like candy. These nuts are toasted for flavor, then sauteed in a little butter and Signature SELECT™ Sweet Sweet & Smoky BBQ Rub spice mix, which provides the perfect balance to the pineapple and grapes in this broccoli salad.

The rub is a wonderful combination of smoky & spicy, with a touch of brown sugar. I want to sprinkle it on everything ~ we tried it on popcorn and it was amazing!

I just toast the pecans in a dry skillet first to intensify their flavor and crunch, and then I add a knob of butter and the spice rub to the pan. A few more minutes and they're ready. Try not to 'taste test' too many, you're going to need them for the salad.

TIP: If you make your salad ahead of time, consider tossing in the nuts just before serving for best crunch.

I cooked up a whole pound of Signature Farms® Thick Cut Hickory Smoked Bacon for this salad. If that sounds extravagant, remember that this is going to feed a crowd.

TIP: The easiest way to cook bacon is to line a baking sheet with foil and lay out your bacon in a single layer. Bake at 350F for about 25 minutes, or until it's crisp. The entire 1 pound package fits perfectly on one baking sheet. For cleanup, just wrap up the foil and toss.

Once all the ingredients are assembled, it's ready to dress!

The dressing for this broccoli salad is straightforward...and then, maybe not so much! I made it a couple of different ways, and here's the scoop ~ first I blended Signature Kitchens® Mayonnaise Dressing with Extra Virgin Olive Oil with a pretty standard dose of Signature Kitchens White Wine Vinegar and Honey Mustard. A dash of salt and it's good to go. Buuuuuuuuut, you can take it a step further and add, wait for it.....some reserved bacon grease. A few tablespoons gives the dressing a real bacon-y boost. The only caveat is that you need to keep it at room temperature, it will firm up when refrigerated.

I've learned over the years that the secret to a really great mayo based salad is using lots of dressing. If you want to get rave reviews, don't skimp

I'll be cooking up great recipes with Pavilions for the next year, and I hope you'll try their exclusive Signiture line of products along with me when you're shopping at Pavillions, or any of Albertsons Companies grocery stores, including Alberstons, ACME Markets, Safeway, Jewel-Osco, Vons, Randalls, Tom Thumb, Shaws, Star Market, United Express, United and Carrs/Safeway.

Broccoli Salad with Pineapple and Bacon

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Notes:

This is a great salad to make ahead of time, up to 24 hours in advance.

If you prefer a sweet dressing, add a tablespoon of sugar to the mayo.

Don't forget to pin this wonderful Broccoli Salad with Pineapple and Bacon

This is a sponsored conversation written by me on behalf of Albertsons Companies. The opinions and text are all mine.

The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul. My mission? To get you fired up about good food! My recipes are never fussy and always exciting ~ there are 1600 and counting on the blog.

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Broccoli Salad with Pineapple, Bacon, and Spiced Pecans

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Broccoli Salad with Pineapple, Bacon, and Spiced Pecans ~ don't be surprised if everybody skips the main course altogether and heads straight for this salad! This classic broccoli salad gets an extra burst of sweetness from fresh pineapple, and lots of crunch from bacon and chili rubbed pecans.