Simply Scratch Made

menu icon
search icon

Homemade Teriyaki Sauce

by 4 Comments

Forget the store-bought stuff, this homemade Teriyaki Sauce is rich, flavorful, and incredibly easy to make. In just a few minutes, you can whip up a sauce that's perfect for chicken, stir-fry, salmon, or even a rice bowl. This is one of those simple, from-scratch staples that makes weeknight dinners taste like a restaurant meal, without the takeout bill.

Once you get the hang of making sauces from scratch, you'll never want to go back. And this one is a great place to start! Whether you're drizzling it over a rice bowl, tossing it with noodles, or glazing chicken wings, having this teriyaki sauce recipe in your back pocket will take your meals to the next level.

Table of contents

This is my go-to whenever I want that classic sweet and savory Japanese-inspired flavor. I love mixing a spoonful of this with my spicy sauce to make my Spicy Teriyaki Chicken Wings, it's one of my absolute favorite combos for game day or a fun family dinner!

Why I Love This Recipe

  • Balanced Flavor Profile: A great teriyaki sauce hits the perfect harmony of sweet, salty, and savory. The richness of soy sauce is balanced by a blend of fruit juices that brings a subtle sweetness and depth without making the sauce overly sweet.
  • The Perfect Consistency: You want a glossy sauce that's thick enough to coat your spoon without becoming sticky or goopy. As it cools, it thickens slightly, but once warmed up on hot food, it returns to a silky, pourable texture.
  • Pantry-Friendly: Made with basic staples you likely already have in your kitchen.

Key Ingredients & Substitutions

  • The Juice Trio (Apple, Orange & Pineapple): Instead of relying solely on refined sugar, this blend of fruit juices brings natural sweetness, acidity, and complexity to balance out the salty soy sauce.
  • Soy Sauce: Standard regular soy sauce works best for this recipe. Low sodium Soy Sauce or Coconut Aminos are great substitutions.
  • Light Corn Syrup (or Honey): Light corn syrup gives the sauce its signature restaurant-style shine and prevents sugar crystallization. If you prefer to make this without corn syrup, you can easily substitute an equal amount of honey, agave nectar, or maple syrup!
  • Cornstarch Slurry: A simple mix of equal parts cornstarch and cold water thickens the sauce as it boils into a beautiful glaze.

See the recipe card below for the full list of ingredients and exact measurements.

How To Make Teriyaki Sauce from Scratch

This recipe comes together quickly with simple pantry and fridge staples. Here's how to make your own teriyaki sauce from scratch:

STEP 1
In a medium saucepan, combine soy sauce, water, apple juice, orange juice, and pineapple juice. Bring the mixture to a gentle simmer over medium heat.

STEP 2
While the mixture heats, whisk together cornstarch and water in a small bowl to create a slurry. This will thicken your sauce later.

STEP 3
Once the sauce is simmering, whisk in brown sugar and corn syrup. Continue whisking until the sugar has fully dissolved.

STEP 4
Increase the heat and bring the mixture to a boil. Whisk in the cornstarch slurry and boil for 1 minute, stirring constantly. The sauce will thicken as it boils and continue to thicken slightly as it cools.

STEP 5
Remove from heat and let cool. Use immediately or store for later use.

See the recipe card below for the full recipe.

Teriyaki Glaze vs. Teriyaki Marinade

Depending on how you plan to cook, you can easily adapt this base recipe:

As a Glaze: Follow the recipe with the cornstarch slurry. Baste over cooked meats, vegetables, or proteins during the last 2 to 3 minutes of cooking so the sugar caramelizes without burning.

As a Marinade: Skip the cornstarch slurry entirely! The un-thickened liquid makes a fantastic marinade for chicken breasts, pork tenderloin, or steak. Let the meat soak for 2 hours in the fridge before cooking.

Delicious Ways to Use This Sauce

Here are a few of my favorite recipes to make with Teriyaki sauce:

Chicken Teriyaki - Toss your pan-seared, grilled, or baked chicken in the finished sauce for an easy weeknight meal!

Teriyaki Salmon - Brush over fresh salmon fillets right before finishing them.

Chicken Wings - Toss crispy baked wings in this glaze for an easy game-day appetizer.

Stir-Fries & Noodles - Stir into a pan of sautéed veggies and noodles for a fast weeknight dinner.

Storage & Freezing Tip

Refrigerating: Allow the sauce to cool completely, then transfer to an airtight glass jar or container. Store in the refrigerator for up to 7 days.

Freezing (my favorite storage method): Transfer the cooled sauce to a freezer-safe container and freeze for up to 3 months. You can pull the container straight out of the freezer and easily scoop out exact portions with a metal spoon.

Reheating: Simply drop your scooped portion straight into a hot pan or small saucepan over low heat. As it warms, it melts right back into a silky, glossy, beautiful glaze ready to toss with your chicken, fish, or veggies!

Frequently Asked Questions

How long does homemade Teriyaki Sauce last?

Stored in an airtight jar or glass container in the refrigerator, homemade teriyaki sauce will stay fresh for up to 7 days. For longer storage, freeze the sauce and use as needed.

Can you freeze homemade teriyaki sauce?

Yes! This sauce freezes exceptionally well. Pour cooled sauce into a freezer-safe container and store for up to 3 months. You can pull the container straight out of the freezer and easily scoop out exact portions with a metal spoon.

Why is my teriyaki sauce too thin?

Teriyaki sauce thickens as it boils and cools. If yours still feels too thin after cooling, bring it back to a gentle boil on the stovetop and whisk in an extra ½ teaspoon of cornstarch mixed with 1 teaspoon of cold water.

I hope you enjoy making and using this homemade teriyaki sauce in your kitchen as much as I do. It is so easy to make and tastes so much better than store-bought!

-Sky🩷

More Delicious Recipes

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

If you tried this Homemade Teriyaki Sauce recipe or any other recipe on my blog, I'd love to hear from you! Leave a 🌟 star rating and let me know how it went in the comment section below!

Add us as a trusted site on Google

📖 Recipe

Homemade Teriyaki Sauce in glass jar.

Homemade Teriyaki Sauce

A rich, glossy, 10-minute homemade teriyaki sauce made from scratch! Perfect for glazing chicken, brushing over salmon, tossing with stir-fry noodles, or drizzling over rice bowls.
4.50 from 2 votes
Print Recipe Pin Recipe
Favorite
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Sauces

Ingredients
  

  • ½ cup soy sauce
  • ½ cup water
  • ¼ cup apple juice
  • ¼ cup orange juice
  • ¼ cup pineapple juice
  • 3 tablespoons light corn syrup
  • ⅓ cup sugar
  • 2 tablespoons sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons water
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a medium pan combine the soy sauce, water, apple juice, orange juice and the pineapple juice. Bring to a simmer.
  • While the soy sauce mixture is heating up, in a small bowl mix together the cornstarch and water.  This is the cornstarch slurry that will be used to thicken the sauce.
  • Bring to a simmer then whisk in the ⅓ cup plus the 2 tablespoons of sugar and corn syrup. Whisk until the sugar is fully dissolved. Bring the mixture to a boil and whisk in the cornstarch slurry. Boil for 1 minute while whisking rapidly. Remove from the heat and the sauce is ready to use.

Notes

Yield: Makes approximately 1 ¾ cups of glaze.
Corn Syrup Substitution: The light corn syrup can be substituted with an equal amount of honey or agave nectar.
Glaze vs. Marinade: For a thin marinade, omit the cornstarch slurry step entirely and soak your proteins for 2 hours.
Tried this recipe?Let us know how it was!

How to Freeze Green Beans Without Blanching (The Easy Way)

by Leave a Comment

Learn how to freeze fresh green beans the easy way! With this simple method, you can skip the boiling water and the messy ice baths completely. Not only is it incredibly quick, but freezing unblanched green beans actually produces a much better, crisper texture than the traditional method.

Freezing green beans is also a fantastic way to start putting up your harvest at the beginning of the season when only a few handfuls are coming in at a time. It lets you safely save them up without worrying about them going bad on the counter before you have enough to pull out a pressure canner.

Table of contents

When it comes to preserving a fresh summer harvest, freezing green beans is easily one of the fastest routes you can take. While I love preserving our garden haul in jars, my family hands-down prefers the crisp texture of frozen green beans over canned varieties.

When I first started gardening, every single preservation book and article I found insisted that you must blanch your green beans before freezing them. So, I dutifully spent hours boiling, icing, and drying my beans, only to find that my family hated the final texture. It was so frustrating to put all that love and hard work into growing food just to end up with mushy results that no one wanted to eat.

Out of pure frustration, I decided to run an experiment: I threw a batch of fresh beans straight into a bag and tossed them in the freezer completely raw. What was the worst that could happen? Well, it turns out that the texture is so much better when you freeze them without blanching first!

Why This Method Works

Based on my research, the main reason people recommend blanching is to stop certain natural enzymes from slowly breaking down the vegetable's color and texture over time.

But honestly? I have never had a single issue with this. Perhaps that breakdown would happen if you left them sitting in the back of the freezer for years, but in my experience, as long as you prep them right and use them within a year, they stay perfectly green and crisp. Plus, skipping the boiling water means the beans never get waterlogged, which is the real secret to keeping them from turning into mush!

How To Freeze Green Beans Without Blanching

Preserving your garden harvest doesn't have to take all day or require a kitchen full of dirty dishes. This no-blanch method is incredibly straightforward and takes just a few minutes of active prep time. Grab your fresh-picked green beans, and let's get them ready for the freezer using these three simple steps!

Step 1

Wash your green beans thoroughly under cold running water to get all the garden dirt off. Spread them out flat across a clean dish towel or paper towels and let them air-dry completely. Making sure they are bone-dry is the absolute secret to keeping them from sticking together in a giant icy block!

Step 2

Work through your batch to remove the woody stem ends. You can snap these right off with your fingers or line them up on a cutting board and trim them with a sharp knife. This is also when you want to prep them exactly the way you plan to eat them later! If your family likes bite-sized pieces in soups or casseroles, go ahead and chop or snap them down to size now. If you like them whole, leave them whole.

Step 3

Put your prepped, dry green beans directly into a freezer bag or a vacuum sealer bag. Squeeze out as much excess air from the bag as you possibly can to protect them from freezer burn. Flatten the bag out so it stacks easily, label it with the date, and pop it right into your freezer!

👉 Sky's Tips

  • Make sure they are completely dry: Moisture is the ultimate enemy here! If you pack wet green beans into a freezer bag, they will turn into one giant, icy block. Laying them out flat on a clean kitchen towel to air-dry completely ensures they stay separate, making it so much easier to grab just what you need out of the bag later.
  • Freeze them how you want to eat them: Do all the prep work before they freeze to save yourself time down the road. If your family prefers bite-sized pieces, go ahead and chop or snap them down to size now. If you like them whole, leave them whole. Once they are frozen solid, you won't be able to easily chop them up!
  • Dump them straight into the pan: When you are ready to use your frozen stash, do not thaw them out on the counter first or they will lose their crunch. For the absolute best texture, dump the frozen green beans straight into your hot skillet, boiling soup, or steamer basket right from the freezer.
  • My Favorite Varieties to Use: I want to be completely transparent, I haven't tried this method with every single green bean out there, but I have had incredible success with Jade and Contender green beans. Both of these are fantastic bush bean varieties that keep their beautiful dark green color and stay perfectly crisp using this exact no-blanch method.

Delicious Ways to Use Your Frozen Green Beans

The best part about having a freezer stocked with unblanched green beans is that they are ready to go whenever you need a quick side dish or an easy addition to dinner. Remember, you don't need to thaw them first! Here are a few of my family's favorite recipes from the blog where you can dump your frozen green beans straight into the pan:

Green Beans and Potatoes - This is a perfect way to use your garden-fresh green beans and potatoes together. It's a comforting, classic combo that my family always looks forward to.

Southern-Style Green Beans - A true Southern classic! This is hands-down one of my family's absolute favorite green bean recipes of all time.

Sautéed Green Beans with Mushrooms - If you want something quick, this one is so simple and incredibly delicious. The mushrooms add the best savory flavor to the crisp beans.

Vegetable Beef Soup - Frozen green beans are perfect for tossing directly into this cozy soup. They hold their bright green color and shape beautifully while everything simmers together.

Green Bean Casserole from Scratch - Skip the canned stuff! You can use your frozen harvest to make a spectacular holiday casserole completely from scratch.

Frequently Asked Questions

How long do unblanched frozen green beans last?

I usually keep our unblanched green beans in the freezer for up to a full year, and the texture and flavor stay absolutely perfect. If you plan on keeping your stash longer than 8 to 12 months, I highly recommend using a vacuum sealer to give them an extra layer of protection against freezer burn.

Do I need to thaw frozen green beans before cooking?

Nope! In fact, you shouldn't thaw them. For the absolute best texture, dump the frozen green beans straight into your hot skillet, boiling soup, or steamer basket right from the freezer.

I hope this easy preservation shortcut saves you tons of time in the kitchen this summer! Give it a try with your next garden haul and let me know if your family prefers this texture too.

-Sky🩷

More Food Preservation & Gardening Guides

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

If you tried this Freezing Green Beans Without Blanching method please leave a 🌟star rating and let me know how it went in the comment section below!

Guacamole

by Leave a Comment

This recipe is straightforward and quick to prepare. It results in a delightfully creamy guacamole, brimming with tomatoes, onions, peppers, and cilantro, and enhanced with a splash of lime juice and select seasonings. This guacamole is not only delicious but also versatile, ideal for pairing with chips, tacos, and much more!

Guacamole

Guacamole is a staple in my household. My children and I love serving it alongside quesadillas and tacos, as it brings a burst of freshness to every meal.

👇Jump to:

My Latest Videos

Guacamole is also great for making in big batches for parties, gameday or just because! It is always a party favorite. It also makes a delicious snack that can be whipped up in under 20 minutes! Definitely my favorite snack to make!

Ingredients & Suggestions

  • Avocados - Use ripe avocados for the best results.
  • Onions - Red, white, or yellow onions can be used.
  • Jalapeño - Optional but recommended. It is best to remove the pepper's seeds, veins, and pith to make it less spicy.
  • Tomatoes
  • Cilantro
  • Lime Juice - Freshly squeezed lime juice is best. If you do not have any limes, you can use lemons instead.
  • Seasonings - Salt, pepper, cumin, garlic powder, and paprika.

How To Make Guacamole

STEP 1

Peel the avocados and discard the pits, then place them in a medium-sized bowl. Mash the avocados with a fork until they reach a slightly creamy consistency. Avoid using a blender, as you don't want the guacamole to be too runny.

It's best to leave some small chunks, which will blend in as you mix in the other ingredients.

STEP 2

Next, dice the vegetables and combine them in the bowl with the mashed avocados. Stir in the spices and lime juice until well mixed. Serve immediately. Enjoy!

Tip For Serving

Guacamole is best served on the same day it is made. Due to oxidation, the avocado may begin to brown, which is not very appetizing.

When preparing guacamole for a party, it's best to make it right before the event begins. You can prepare ahead by dicing all the vegetables but hold off on mashing the avocados until just before serving.

What To Serve With Guacamole

Guacamole is great as a dip served with tortilla chips. However, there are many different ways you can eat it.

  • Add it to a Chicken Burrito Bowl.
  • Use it in a chicken or turkey wrap.
  • Replace the mayo on your sandwich with guacamole, I love doing this!
  • It is great on a Tex-Mex burger!
  • Top your quesadillas with a little guacamole.
  • Add it to tacos.
  • It is great on top of a breakfast taco or burrito!
  • Serve it with these Sheet Pan Chicken Fajitas!
  • Serve it with grilled chicken.

There are so many great ways to use guacamole! Comment below your favorite way to use guacamole.

More Delicious Recipes

Shredded Beef Tacos

Crispy Beef Tacos

Carnitas Nachos

Cheesy Beef Enchiladas

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Guacamole

Guacamole

Homemade guacamole is unbeatable! It's a straightforward and tasty recipe, brimming with creamy avocados, cilantro, onions, tomatoes, and a splash of lime juice. Whip up this nutritious snack in less than 20 minutes!
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Breakfast, Side Dishes
Servings 4

Ingredients
  

  • 4 Large avocados ripe
  • ½ cup red, white or yellow onion finely diced
  • 1 Large jalapeno finely diced
  • ½ cup tomato finely diced
  • 2 tablespoon fresh cilantro finely chopped
  • 2 tablespoon fresh lime juice
  • 1 teaspoon salt or to taste
  • ½ teaspoon pepper
  • 1 Pinch cumin
  • 1 Pinch garlic powder
  • 1 Pinch paprika
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Peel and remove the seed from the avocados and place them in a medium bowl. Using a fork, mash the avocados until they are slightly creamy. Do not use a blender for this, you do not want a super loose guacamole. Leave some small pieces of avocado, these pieces will be slightly mashed when the rest of the ingredients are mixed into the bowl.
  • Next add in the diced vegetables, spices and lime juice.  Mix well.  Enjoy!
Tried this recipe?Let us know how it was!

10 Party Food Ideas for the 4th of July

by Leave a Comment

The 4th of July is right around the corner, and that means you need some delicious recipes to impress your party guests with. I have compiled 10 absolutely delicious recipes that are perfect for any 4th of July celebration.

Most of the recipes in this list are easy and can be prepped a head of time. Whether you are having barbeque, burgers or just finger foods, this list is sure to have at least one item that will be perfect for your party.

Deviled Eggs

1. Deviled Eggs

Deviled eggs had to make the top of the list. Deviled eggs are one of the easiest sides to make for any party and everyone loves them. Is it really a party without deviled eggs? There usually are not any left whenever deviled eggs are brought to a party. Deviled eggs go great with barbecued meats.

Pico De Gallo

2. Pico De Gallo

A must have for the 4th of July. Pico de Gallo is the perfect party dip. It showcases the fresh tomatoes and peppers coming out of the summer garden. This will pair well with barbecued meats, burgers and more!

Grilled Chicken Salad

3. Grilled Chicken Salad

Grilled chicken salad is a great meal to have prepped a head of time. With all the topping and dressing options, everyone is sure to be happy. This is an easy meal to have spread out on a table for everyone to help themselves.

Broccoli Salad

4. Broccoli Salad

This broccoli salad recipe is perfect for parties. It can be completely prepped and assembled the day before the party to take some of the stress out of the big day. This salad is full of broccoli, mozzarella cheese, onions, bacon and sunflower seeds. Everyone is sure to love this recipe!

Fresh Tomato and Cucumber Salad

5. Fresh Tomato and Cucumber Salad

This salad screams summer! Everything we love about the summer garden and fresh eating come together in this simple salad. The fresh tomatoes, basil and cucumbers in this recipe go perfectly together. Show off your fresh produce from your garden with this delicious salad.

6. Chili Dogs

Need I say more! Chili dogs are great for a 4th of July celebration. Make the chili the day before and put it in a crock pot the day of to keep it warm. Plus, you can place out several different condiments and toppings for your guests to customize their chili dogs with. Here are a few topping ideas: Diced onions, jalapeños (fresh or pickled), shredded cheese, and there are so many more.

7. Baked Beans

These baked beans are the perfect balance of sweet and savory. This recipe lends itself well to prepping a head of time and goes great with lots of different foods. Just pop it in a crockpot or even a pot on the grill the day of to keep warm. Everyone will love this recipe!

Potato Salad

8. Potato Salad

Classic southern potato salad is a perfect side dish for your 4th of July Celebration. You really can't go wrong with potato salad. This potato salad is super easy to make and can be made ahead of time. Be sure to make extra because everyone will love it!

S'mores Cookies

9. S'mores Cookies

These cookies are great for a 4th of July celebration. Gooey marshmallows and graham crackers topped on the best chocolate chip cookie, makes these cookies the perfect summer treat! Be sure to make extra, they will surely go fast!

Tex-Mex Dip

10. Tex-Mex Dip

Tex-Mex Dip is a great dip for parties. Everyone will love this delicious dip. This layered dip is full of flavor and tastes absolutely delicious. This recipe takes a little extra prepping but is worth it.

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

S'mores Cookies

by Leave a Comment

Nothing says summer quite like s'mores by the campfire, gooey marshmallows, melty chocolate, and crunchy graham crackers all in one sweet bite. But if you're looking to skip the sticky mess and bring those same nostalgic flavors inside, these S'mores Cookies are your new favorite treat!

These cookies are packed with all the best parts of a s'more: gooey marshmallows, crushed graham crackers, and pockets of rich, melted chocolate-all folded into a soft, homemade chocolate chip cookie dough. They're everything you love about summer in one easy-to-make dessert.

Want more delicious cookie ideas? Check out this family favorite Chocolate Crinkle Cookies recipe and these incredibly delicious Iced Oatmeal Cookies!

My Latest Videos

Ingredients & Substitutions

  • Unsalted butter, at room temperature. Be sure to use butter that is completely softened, this helps with the overall texture and spread of the cookie. This recipe has salt in it so if you are using salted butter omit the salt from the recipe.
  • Eggs
  • Vanilla extract. Using real vanilla is always best for flavor but it can be substituted for imitation.
  • All-purpose flour
  • Granulated sugar and light brown sugar. Both sugars are necessary for their own reasons. Brown sugar brings a delicious depth of flavor from the molasses in it and granulated sugar adds to the cookies texture.
  • Chocolate chips. Here you can use whatever kind you prefer, I use semi-sweet, but you can use milk chocolate if you like.
  • Graham cracker pieces. Break 9 sheets of graham crackers into small pieces.
  • Mini marshmallows are best for this s'mores cookie recipe; I find that larger marshmallow make the cookie dough spread too much and cause the cookie to fall apart. If you only have large marshmallows, you can cut them into smaller pieces.

Tips for Making Cookies

Using softened butter is important when making these cookies. The butter needs to be completely soft at room temperature. This will allow for proper creaming of the butter and sugar. Which helps create the perfect spread and texture to this cookie dough.

Creaming the butter and sugar. This is one of the most important steps to making cookies. Properly creamed butter and sugar should be light in color an become fluffy. This will greatly improve the texture of your cookies.

Do not overmix your cookie dough. Overmixing will create a tougher dough. Mix just until the flour is fully incorporated.

Baking the cookies. The cookies will continue to cook after the have been removed from the oven. This is called carry over cooking. Pulling the cookies from the oven while the center is slightly under, and the edges have browned lightly will ensure that you end up with perfectly baked cookies every time.

Frequently Asked Questions

Can I make S'mores Cookies ahead of time?

Yes! You can make the dough two days ahead and keep it chilled in the refrigerator. When you're ready to bake, let it sit at room temperature for about 10-15 minutes before baking.

Why are my marshmallows melting too much or disappearing?

The marshmallows will melt and caramelize quickly, which adds to the s'mores part of the cookie recipe. However, I like to gently press a few marshmallows on top of each cookie right after baking to enhance the overall look of the finished cookies.

More Delicious Recipes

Strawberry Poke Cake

Peanut Butter Cookies

Banana Pudding Cupcakes

Oatmeal Raisin Cookies

If you tried this S'mores Cookies recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

S'mores Cookies

S'mores Cookies

S'mores cookies are the perfect summer treat.  Chocolate chip cookies topped with graham cracker crumbs and a deliciously melty marshmallow center.  Bring these to your next barbecue and watch them disappear quickly!
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 15 minutes
Cook Time 13 minutes
Rest Time 10 minutes
Total Time 38 minutes
Course Dessert
Servings 30

Ingredients
  

  • 1 cup butter softened
  • 1 cup brown sugar
  • ⅔ cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons dry milk powder optional
  • 3 cups semi-sweet chocolate chips
  • 9 sheets graham crackers broken into small pieces
  • 2 cups mini marshmallows
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat the oven to 350° F and line two baking sheets with parchment paper.
  • In a mixer add the butter and both sugars.  Cream until the butter is lighter in color and fluffy.  Next add in the eggs and vanilla extract.  Mix well.
  • In a large bowl mix together the flour, baking powder, baking soda, milk powder and salt. 
  • Slowly add the flour mixture to the butter mixture, mixing just until fully incorporated. Then, stir in the chocolate chips, all but ½ cup of the graham cracker pieces and all but ½ cup of the mini marshmallows. Mix until everything is fully combined.
  • Using a 1-ounce cookie scoop, drop the cookies onto the prepared baking sheet.  Placing the cookies about 3" apart.  These cookies spread quite a bit so be sure to give them plenty of room. 
  • Bake for 12-13 minutes for perfectly baked cookies.  If you want a more done center bake for 1 to 2 minutes longer.  12 minutes is the sweet spot for me!
  • Once out of the oven top the cookies with the remaining marshmallows and graham cracker pieces. Enjoy!

Notes

When placing the scooped cookie dough on the prepared pan, gently tuck in any marshmallows that are sticking out too much. This helps prevent them from over-caramelizing while baking.
 
Tried this recipe?Let us know how it was!

Potato Salad

by Leave a Comment

I am a huge fan of potato salad. I have tried and made several different types, but my favorite is and always has been just a simple classic southern potato salad. This potato salad is essentially just deviled eggs mixed in with potatoes, maybe that is why it is so good!

Potato salad is a staple at any barbeque, and this is the kind you will see more than any other type. At least here in the south. There is just something so good about the combination of mayo, mustard, dill pickles and eggs. Be sure to make extra because this potato salad won't last long at a barbeque.

I love the simplicity of this salad, something so delicious can be made with just a few ingredients, that most people regularly keep in their refrigerators. When it comes to the potatoes for this salad, any type will work, russet, red or yellow. Be sure to use dill pickles and not sweet pickles. A good quality mayo is also a must.

How to Make Potato Salad

Rinse and peel your potatoes. Cut the potatoes into 1" pieces and place them in a large pot with cold water. Season with 1 teaspoon of salt and bring to a boil. Cook until the potatoes can easily be pierced with a knife or fork.

Drain the water from the potatoes and run cold water over them to cool them off. If you are not in a hurry, chill the potatoes for several hours before making the potato salad. This helps the potatoes retain their shape while mixing.

Cut the eggs in half and place the yolks in a medium bowl.  Mash the egg yolks with a fork until crumbly.  Like you do for deviled eggs.  Chopped the egg whites and set aside.

Add the mayo, mustard, pickles, onions and seasonings to the egg yolks, mix well. Add in the cooled potatoes, stirring until fully combined. Lightly mash some of the potatoes while mixing the dressing with the potatoes. 

Storing Potato Salad

The leftovers, if there are any, will last for about 4 days in the refrigerator. Do not keep leftover potato salad that has been held at room temperature for longer than a few hours.

Perfect Boiled Eggs Every Time

Here are a few steps to take to ensure you have perfectly boiled eggs every time. This applies to large eggs; the time varies with other sizes.

The longer the eggs cook, the drier the egg yolks will be, so making sure that the eggs do not overcook is important. When cooked properly, the egg filling will be creamy.

Put all of the eggs in a pan and cover with cold water, at least ½" over the tops of the eggs. Bring to a rolling boil, cover with a lid and remove from the heat. Allow the eggs to sit in the pan, covered, for 12 minutes. The eggs will continue cooking as they sit.

Once the 12 minutes are up, pour all of the water off of the eggs, lightly toss the eggs around in the pan to crack them. Cover them with cold water and ice. This stops the cooking.

Once the eggs have cooled off, peel them immediately. The longer the eggs are allowed to sit in their shells, the harder it will be to peel them.

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Potato Salad

Potato Salad

Classic southern potato salad.  Perfect for your summer barbecue.  Made with mayo, mustard, boiled eggs and pickles.  This recipe is great to prep a head of time.
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Side Dishes
Servings 8

Ingredients
  

  • 2 lb potatoes russet, red or yellow skinned
  • ¼ Cup dill pickles finely chopped
  • 3 Large eggs boiled and finely chopped
  • 2 tablespoon yellow onion grated
  • 1 Cup mayo
  • ¼ Cup mustard
  • ¼ Teaspoon dill fresh or dried
  • 1 Teaspoon salt
  • ½ - 1 Teaspoon pepper
  • ¼ Teaspoon paprika
  • 1 green onion optional
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Rinse and peel your potatoes. Cut the potatoes into 1" pieces and place them in a large pot with cold water. Season with 1 teaspoon of salt and bring to a boil. Cook until the potatoes can easily be pierced with a knife or fork.
  • Drain the water from the potatoes and run cold water over them to cool them off. If you are not in a hurry, chill the potatoes in the refrigerator for several hours before making the potato salad.
  • Cut the eggs in half and place the yolks in a medium bowl.  Mash the egg yolks with a fork until crumbly.  Like you do for deviled eggs.  Chopped the egg whites and set aside.
  • Add the mayo, mustard, pickles, onions and seasonings to the egg yolks, mix well. Add in the cooled potatoes, stirring until fully combined. Lightly mash some of the potatoes while mixing the dressing with the potatoes. 
  • Garnish with paprika and sliced green onions (optional) cover and place in the refrigerator for at least 30 minutes before serving. This allows the flavors to marry and the potato salad to get a bit more chilled. Enjoy!

Notes

Perfect Boiled Eggs Every Time

Here are a few steps to take to ensure you have perfectly boiled eggs every time. This applies to large eggs; the time varies with other sizes.
The longer the eggs cook, the drier the egg yolks will be, so making sure that the eggs do not overcook is important. When cooked properly, the egg filling will be creamy.
Put all of the eggs in a pan and cover with cold water, at least ½" over the tops of the eggs. Bring to a rolling boil, cover with a lid and remove from the heat. Allow the eggs to sit in the pan, covered, for 12 minutes. The eggs will continue cooking as they sit.
Once the 12 minutes are up, pour all of the water off of the eggs, lightly toss the eggs around in the pan to crack them. Cover them with cold water and ice. This stops the cooking.
Once the eggs have cooled off, peel them immediately. The longer the eggs are allowed to sit in their shells, the harder it will be to peel them.
Tried this recipe?Let us know how it was!

Baked Beans from Scratch

by Leave a Comment

Whether you're preparing a cozy family dinner or a side dish for your next barbecue, this recipe for Baked Beans from Scratch is sure to impress. With just a few simple steps, you'll learn how to create perfectly tender beans simmered in a mouthwatering, smoky-sweet sauce. Let's get started!

My Latest Videos

Key Ingredients & Substitutions

  • Beans - Traditionally, navy beans are used to make homemade baked beans. You can also use pinto beans if that's what you have on hand.
  • Bacon - For the best flavor, go with a thick-cut smoky bacon.
  • Onion - Yellow or white onions work beautifully in this recipe.
  • Ketchup/Tomato Sauce - A mix of ketchup and tomato sauce creates a rich, flavorful base.
  • Sugar - This recipe calls for brown sugar for sweetness and depth. You can sub in granulated sugar or maple syrup if needed.
  • Apple Cider Vinegar - Helps to balance out the sweetness with a little tang. White vinegar can be swapped in if needed.
  • Molasses - Adds that signature sweet, rich flavor to baked beans. If you're out, try a touch more brown sugar. Or replace the brown sugar with dark brown sugar, it has more molasses in it.
  • Seasonings/Spices - A flavorful combo of chili powder, chipotle powder (or cayenne), onion powder, paprika, salt, and pepper brings everything together. Adjust the heat to your taste!

How To Make Baked Beans From Scratch

The full recipe is in the recipe card below.

Cooking the beans separately can help speed up the overall process. I prefer breaking it into two days: cooking the beans on the first day and finishing the recipe the next. This approach is especially useful if you're preparing for an early event or need extra flexibility in your schedule.

STEP 1

Heat a large pot or Dutch Oven over medium heat. Add the bacon and onion and sauté until the bacon has rendered most of the fat off and the onions are tender and browned lightly. Add in the minced garlic and sauté for 1 more minute.

STEP 2

Next add in the ketchup, tomato sauce, reserved bean water, brown sugar, Worcestershire Sauce, apple cider vinegar, mustard, molasses and all of the spices. Stir well. Bring to a simmer, cover and place in the oven.

STEP 3

Bake for 1 hour. Remove the cover and bake for an additional 30 minutes. Remove from the oven and allow to cool slightly before serving. Enjoy!

Frequently Asked Questions

What type of beans are best for baked beans?

Navy beans are traditionally used for baked beans. Pinto beans and Great Northern beans are great substitutes for Navy beans.

Do I need to soak beans overnight?

Soaking beans overnight will speed up the cooking process. You can cook beans without soaking them first, it will just take longer to cook them, and you will have to keep an eye on the water level while cooking.

Can I make baked beans ahead of time?

Yes, you can make baked beans ahead of time. They can be made 1 to days in advance.

More Delicious Recipes

Southern Style Greens Beans

Roasted Chicken Thighs

No Bake Banana Cream Pie

Refried Beans from Scratch

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Homemade Baked Beans

Baked Beans from Scratch

Perfect for parties and potlucks.  This baked bean recipe is made entirely from scratch.  The sauce is the perfect balance of sweet and savory.  You are sure to impress your guests with this scratch made baked beans recipe.
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Rest Time 8 hours
Total Time 9 hours 55 minutes
Course Side Dishes
Servings 8

Ingredients
  

  • 1 pound dry navy beans soaked overnight
  • 4 slices thick smoky bacon chopped
  • 1 cup onion small diced
  • 3 cloves garlic minced
  • ½ cup ketchup
  • ½ cup tomato sauce
  • ⅓ cup light brown sugar lightly packed
  • 1 tablespoon worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons prepared mustard
  • 1 tablespoon molasses
  • 1 teaspoon chili powder
  • ¼ teaspoon chipotle powder
  • ½ teaspoon onion powder
  • 2 teaspoons paprika regular or smoked
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup reserved bean water
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Rinse and sort the beans. Place in a container that has a lid. Fill with water, cover and refrigerate overnight. 
  • After soaking the beans overnight pour off the water, add the beans to a large pot. Cover with fresh water, about 1 inch above the beans.
  • Cook the beans over medium heat for about 1 hour or until they are tender. Drain off and reserve ½ cup of the water. 
  • Preheat an oven to 350°F. Heat a large pot or Dutch Oven over medium heat. Add the bacon and onion and sauté until the bacon has rendered most of the fat off and the onions are tender and browned lightly. Add in the minced garlic and sauté for 1 more minute. 
  • Next add in the ketchup, tomato sauce, reserved ½ cup of bean water, brown sugar, Worcestershire Sauce, apple cider vinegar, mustard, molasses and all of the spices. Stir well. Bring to a simmer, cover and place in the oven.
  • Bake for 1 hour. Remove the cover and bake for an additional 30 minutes. Remove from the oven and allow to cool slightly before serving. Enjoy!
Tried this recipe?Let us know how it was!

Easy Rosemary Roasted Potatoes

by 2 Comments

The perfect side dish! These easy Rosemary Roasted Potatoes are super easy and fuss free to make. Simply toss all of the ingredients together on a sheet pan, or in a skillet, and roast in the oven until done. They come out perfectly crispy on the outside and fluffy on the inside every time!

Having a reliable side dish that you just pop in the oven gives you more time to focus on the other components of your meal, which is why I love this recipe! Plus, the rosemary and garlic add a delicious touch!

These potatoes go well with all sorts of proteins, like my Crispy Roasted Chicken Thighs or Creamy Garlic Pork Chops. They are also a great from-scratch addition to your meal prep menu because they reheat beautifully!

Choosing Your Potatoes

I prefer red potatoes because they have a thin, delicate skin that crisps up quickly without the need for peeling. However, Yukon Golds are also a fantastic choice if you want an extra buttery interior. If you choose to use Russets, just be sure to cut them into slightly smaller pieces because they don't roast as fast.

Key Ingredients & Substitutions

  • Potatoes - This recipe works well with Red potatoes and Yukon Gold potatoes.
  • Fresh Rosemary - Fresh is best here! I use some during the roasting process and the remaining at the end for a bright, fresh finish. Substitute with 1 ½ teaspoons dried if that is all you have. If using dried, add all of it in the beginning.
  • Garlic - Freshly minced works beautifully but can be substituted with granulated garlic.
  • Olive Oil - This helps the potatoes crisp up; you can also use avocado oil or vegetable oil.

See the recipe card below for the full list of ingredients and measurements.

How To Make Rosemary Roasted Potatoes

Making these potatoes is as simple as it gets, requiring just a few minutes of prep before the oven takes over. Here is how I pull it all together:

  1. Cut the potatoes into 1-inch pieces and spread out on a parchment lined baking sheet.
  1. Drizzle with the olive oil and sprinkle over the minced garlic, salt, pepper and 1 tablespoon of the fresh rosemary.
  1. Toss the potatoes in the oil and seasonings until all of the potatoes are evenly coated. Spread out into an even layer and roast for 30-35 minutes.
  1. Remove from the oven and sprinkle over the remaining fresh rosemary. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Other herbs like thyme, oregano and parsley can also be used. That's the beauty of cooking from scratch; you can customize any recipe that you are making.
  • Cooking at 425°F and use parchment paper, you will get crispy potatoes without the need to flip them. If you do not use parchment paper, you may need to flip the potatoes halfway through the cooking process.

Frequently Asked Questions

Why aren't my roasted potatoes getting crispy?

The most common culprit is crowding the pan. If the potatoes are not spread out evenly, they will steam instead of roast. Use a large sheet pan to make sure there is plenty of room to spread them out.

Can I use dried rosemary instead of fresh?

Yes, you can substitute dried rosemary but use 1 ½ teaspoons instead of the 1 ½ tablespoons of fresh. Crush the leaves in your hand to release their oils before cooking; avoid using dried rosemary as a garnish, because the texture can be tough and woody.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. For the best texture when reheating, pop in the air fryer, a skillet or back in the oven for a few minutes.

I hope these crispy Rosemary Roasted Potatoes become a new favorite in your home! If you give them a try, let me know in the comments below, I'd love to hear what you served them with.

-Sky🩷

More Delicious Recipes

Garlic and Parmesan Roasted Potatoes

Lemon Garlic Asparagus

Herb Crusted Pork Tenderloin

Mashed Potatoes with Red Skin

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

If you tried this Rosemary Roasted Potatoes recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!

📖 Recipe

Easy Rosemary Roasted Potatoes

Easy Rosemary Roasted Potatoes

Crispy on the outside and fluffy on the inside! These Rosemary Roasted Potatoes are seasoned with fresh garlic and rosemary for a simple from-scratch side dish. you'll love.
5 from 1 vote
Print Recipe Pin Recipe
Favorite
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dishes
Servings 4 Servings
Calories 218 kcal

Ingredients
  

  • 1 ½ pounds red potatoes cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper freshly cracked is best
  • 3 cloves garlic minced
  • 1 ½ tablespoons rosemary chopped
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 425°F. Line a sheet pan with parchment paper.
  • In a large bowl (or directly on the pan), toss the potatoes with olive oil, salt, pepper, garlic, and 1 tablespoon of the rosemary.
  • Spread in a single layer. Roast for 30-35 minutes until crispy.
  • Sprinkle over the remaining ½ tablespoon of fresh rosemary before serving. Enjoy!

Nutrition

Calories: 218kcalCarbohydrates: 28gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 904mgPotassium: 794mgFiber: 3gSugar: 2gVitamin A: 37IUVitamin C: 16mgCalcium: 32mgIron: 2mg
Tried this recipe?Let us know how it was!

Southwest Chicken Wrap

by 1 Comment

Chicken wraps are always a go-to for a quick lunch, and this Southwest Chicken Wrap recipe is one of my favorites. The combination of avocado, black beans, and a beautifully seared chicken breast makes this wrap absolutely delicious. The avocado dressing in this recipe adds a bit of brightness to the wrap-plus, it tastes amazing!

If you're a fan of easy and flavorful wraps, you might also love my Chicken Bacon Ranch Wraps for a creamy, savory option or my Caesar Salad Wraps for a fresh twist on a classic salad!

👇Jump to:

My Latest Videos

Key Ingredients & Substitutions

  • The creamy avocado dressing in this recipe adds a delicious kick to these southwest chicken wraps, but feel free to swap it out with your favorite premade dressing or even a dollop of guacamole for a quicker, equally tasty option!
  • The poblano pepper adds a delicious, smoky flavor to the wrap, but if you prefer something milder, you can easily substitute it with a bell pepper.
  • Don't have a can of black beans on hand? Pinto beans make a perfect substitute!

How to Make Avocado Dressing

This dressing is best used the day that you make it. I like to make the dressing first so that it has time for the ingredients to marry while cooking the chicken.

Choose a ripe avocado, rinse, cut and scoop the avocado into a medium bowl. Mash the avocado until it is smooth.

Add in the mayo, chopped cilantro, lime juice, and seasonings. Mix well.

How to Make Southwest Chicken Wraps

STEP 1

Season chicken and cook in a skillet over medium-high heat with oil for 6 minutes per side, until golden brown and cooked through (165°F internal temperature). Let rest.

Southwest Chicken Wrap

STEP 2

In the same skillet, sauté diced poblano pepper and onion in oil for 3-4 minutes until softened. Remove from heat.

STEP 3

Rinse black beans, then season with salt, garlic powder, and cumin. Set aside.

STEP 4

Slice the chicken. Spread avocado dressing on each tortilla, then layer with chicken, sautéed vegetables, seasoned beans, tomatoes, cheese, and lettuce. Roll up and serve. Enjoy!

💡Expert Tip

Searing the chicken breast for this recipe really adds great flavor, but you can also grill or bake the chicken if you prefer. Leftover chicken works well, too-just toss it with the seasonings in this recipe to enhance the flavor.

More Delicious Recipes

Chicken and Quinoa Salad

Southwest Salad with Chicken

Classic Chicken Salad

Salmon Quinoa Bowl

Frequently Asked Questions

Can I meal prep these chicken wraps?

Yes! Store each of the components separately until you are ready to assemble and eat and the wrap.

Can I use a different protein?

Absolutely! Ground beef, steak or ground turkey work beautifully in this wrap.

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

If you tried this Southwest Chicken Wrap recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comments below.

📖 Recipe

Southwest Chicken Wrap

Southwest Chicken Wrap

Ready in just 30 minutes, these delicious Southwest Chicken Wraps are perfect for quick lunches, dinners and meal prepping!
4 from 1 vote
Print Recipe Pin Recipe
Favorite
Prep Time 12 minutes
Cook Time 16 minutes
Total Time 28 minutes
Course Dinner, Lunch
Servings 2

Ingredients
  

Avocado Dressing

  • 1 large ripe avocado
  • 1 tablespoon fresh cilantro chopped
  • 3 tablespoons mayo
  • 1 tablespoon fresh lime juice
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 pinch chipotle powder or cayenne powder
  • 1 pinch cumin

Chicken Wraps

  • 1 chicken breast cut in half
  • 1 ½ teaspoons salt
  • As Needed pepper
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 ½ teaspoons cumin
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder
  • 3 tablespoons olive oil
  • 1 large poblano pepper small diced
  • ¼ cup red or white onion small diced
  • 2 large tortilla wraps warmed
  • 1 can black beans drained and rinsed
  • As Needed shredded cheddar
  • As Needed diced tomato
  • As Needed shredded lettuce
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

Avocado Dressing

  • Rinse, cut and scoop the avocado into a medium bowl. Mash the avocado until it is smooth. Add in the mayo, chopped cilantro, lime juice, ½ teaspoon salt, ⅛ teaspoon pepper, pinch chipotle powder and pinch ground cumin. Mix well.

Chicken

  • Start by cutting the chicken lengthwise to make two thin pieces. Pat dry and season with 1 teaspoon salt, pepper to taste, 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon onion powder and ½ teaspoon chili powder.
  •  In a skillet over medium high heat, add olive oil or your choice of oil. Once the oil is hot add in the chicken and sear, undisturbed, for 6 minutes, or until the chicken is a golden brown. Flip the chicken and continue to cook, undisturbed for another 6-8 minutes or until cooked through (165°F internal temperature). Take the chicken out of the pan and let it rest before slicing it.
  • To the same pan add a drizzle of olive oil, if needed, and sauté the peppers and onions until tender. Set aside.
  • Rinse the black beans under cold water until the water runs clear, place in a bowl and sprinkle with ½ teaspoon of salt, ½ teaspoon of garlic powder and ½ teaspoon of cumin. Mix well and set aside.
  • Slice the chicken into thins strips. Lay out the tortilla wrap and spread on the desired amount of dressing. Put half of the chicken on the wrap, top with the desired amount of beans, peppers and onions, tomatoes, shredded cheese and lettuce. Roll the wrap up and repeat with the other one. Enjoy!

Notes

  • This recipe can make 2-3 large chicken wraps.  If you use more beans in each wrap, you can make 3 large wraps.
  • Don't have a can of black beans on hand? Pinto beans make a perfect substitute!
Tried this recipe?Let us know how it was!

Fresh Tomato and Cucumber Salad

by 1 Comment

Fresh Tomato and Cucumber Salad is a quick and easy 15-minute dish that highlights your fresh garden produce. With just 5 simple ingredients, including vine-ripened tomatoes, crisp cucumbers, and fragrant basil, it's the perfect refreshing salad.

Simple, no-cook salads are such a refreshing and convenient option for those hot summer days. This one is one of my favorites to make, especially when I need a quick side dish that doesn't take long to prepare.

This recipe is perfect as a side dish for grilled meats like chicken, steak, shrimp, or seared chicken breasts. You can also double or triple the recipe for your next party or potluck. Everyone is sure to love this simple dish. It's also a great healthy snack and can be served cold or at room temperature.

Ingredients

  • Cucumbers - Any fresh cucumber works in this recipe. You can peel them or not-your choice!
  • Tomatoes - Garden fresh tomatoes are perfect here. I love using vine-ripened tomatoes for the best flavor.
  • Basil - Fresh basil really shines in this salad.
  • Salt & Pepper - A simple sprinkle is all you need. The fresh vegetables and basil truly shine in this dish.

My Latest Videos

How To Make Fresh Tomato and Cucumber Salad

The full recipe can be found in the recipe card below.

This salad comes together is just a few minutes.

STEP 1

Dice the fresh tomatoes and cucumbers and place them in a medium bowl.

STEP 2

Thinly slice the basil and place it in the bowl with the tomatoes and cucumbers.

STEP 3

Season the tomato mixture with the salt and pepper. Mix until fully combined. Enjoy!

Variations

Here are a few suggestions for customizing this salad.

  • Mix in cheese! Fresh mozzarella is the perfect addition to this salad.
  • Garlic - Whether you use it freshly minced, roasted, or simple garlic powder, it adds a wonderful depth of flavor to this salad.
  • Cooked pasta and a drizzle of olive oil turns this simple tomato salad into a fantastic pasta salad.

Storage Tip

This salad is best enjoyed on the day it's made. If you decide to store the leftovers, consume them within two days for the best results.

More Delicious Recipes

Curried Chicken Salad

Broccoli Salad

Avocado Egg Salad

Ranch Potato Salad

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

📖 Recipe

Fresh Tomato and Cucumber Salad

Fresh Tomato and Cucumber Salad

Fresh Tomato and Cucumber Salad is a quick and easy 15-minute dish that highlights your fresh garden produce. With just 5 simple ingredients, including vine-ripened tomatoes, crisp cucumbers, and fragrant basil, it's the perfect refreshing salad.
4 from 1 vote
Print Recipe Pin Recipe
Favorite
Prep Time 15 minutes
Total Time 15 minutes
Course Side Dishes
Servings 4

Ingredients
  

  • 4 Medium tomatoes
  • 2 Large cucumbers
  • 8 large fresh basil leaves
  • 1 teaspoon salt
  • 1 teaspoon pepper freshly cracked, if using ground pepper add as needed
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Rinse and dry the tomatoes, cucumbers and basil.  Core and dice the tomatoes however big or small you want.  I prefer a small dice.  Add them to a medium sized bowl.
  • Dice the cucumbers, keeping them about the same size as the tomatoes.  Add them to the bowl with the tomatoes.
  • Stack the basil leaves on top of one another and gently roll them up.  Then thinly slice the basil.  This is a chiffonade cut, also known as a thin ribbon like cut.
  • Season with the salt and pepper.  Mix well to fully combine.  Enjoy!
Tried this recipe?Let us know how it was!

Broccoli Salad

by

This classic Broccoli Salad is always a crowd favorite! Packed full of broccoli, mozzarella cheese, salty bacon and sunflower seeds, it's tossed in a simple homemade dressing that brings everything together. It's easy to make, always disappears first and even better the next day.

Get ready for your friends and family to ask for this recipe once they try it. I'm not kidding, I've never seen so many people rave about a simple salad like this one. It's just one of those recipes everyone loves.

👇Jump to:

I love a good broccoli salad, and what I love about this one is the combination of the salty bacon and sunflowers seeds and the slightly sweet and tangy homemade dressing. When combined with the broccoli, sharp red onion and mozzarella cheese you get an amazing broccoli salad.

If you're planning to serve this Broccoli Salad at a summer party or family gathering, be sure to make extra, it's always a hit, and you'll definitely need it!

Related: Italian Pasta Salad | Corn and Avocado Salad

Key Ingredients & Substitutions

  • Broccoli - Cut into bite sized pieces. For best results, rinse and dry the broccoli before assembling to help the dressing stick.
  • Bacon - Cooked and chopped.
  • Onions - I love using red onions for their sharp flavor and bright color. Yellow or white onions can be substituted.
  • Sunflower Seeds - Sunflower seed kernels offer a nice salty and nutty flavor. Chopped pecans make a great substitute.
  • Cheese - Shredded mozzarella cheese is my go-to for this salad, but shredded cheddar is a great substitute.
  • Dressing - A combination of mayo, sugar and apple cider vinegar make up the homemade dressing in this recipe.

See the recipe card below for the full list of ingredients and measurements.

How To Make Classic Broccoli Salad

This salad is super easy to put together. The longest step is cooking the bacon. After that, the rest of the salad comes together in just a few minutes.

  1. In a large bowl combine the broccoli, red onion, bacon, shredded cheese and sunflower seeds. Stir well to combine.
  1. In a separate bowl, combine the mayo, sugar, apple cider vinegar, salt, and pepper. Stir well to combine.
  1. Add the dressing to the broccoli bowl and stir until fully incorporated.
  1. Serve immediately or chill for 20 minutes to let the flavors marry. Enjoy!

See the recipe card below for the full recipe.

Storage Tip

Store in an airtight container in the refrigerator for up to 4 days. If making in advance I recommend waiting to add the bacon and sunflower kernels until you are ready to serve the salad.

If you need a reliable, from scratch side dish that works for just about any gathering, this Broccoli Salad is a great one to keep in your recipe book. It's simple, flavorful, and always a hit.

-Sky🩷

More Delicious Recipes

Avocado Egg Salad

Potato Salad

Mediterranean Pasta Salad

Classic Chicken Salad

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

If you tried this Classic Broccoli Salad recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!

📖 Recipe

Classic Broccoli Salad

Broccoli Salad

This simple Broccoli Salad is guaranteed to be the star of the party! Packed full of broccoli, mozzarella cheese, bacon and sunflower seeds, this classic side dish is a winner every time you serve it.
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 20 minutes
Total Time 20 minutes
Course Side Dishes
Servings 6 Servings
Calories 497 kcal

Ingredients
  

  • 12 ounces broccoli cut into bite sized pieces
  • 6 slices bacon cooked, rough chopped
  • ⅓ cup red onion small diced
  • ½ cup sunflower seed kernels roasted and salted
  • 1 cup mozzarella cheese shredded

Dressing

  • 1 cup mayo
  • 2 ¾ teaspoons granulated sugar
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a large bowl combine the broccoli, red onion, bacon, shredded cheese and sunflower seeds. Stir well to combine.
  • For the dressing: In a separate bowl combine the mayo, sugar, apple cider vinegar, salt and pepper. Mix until fully combined. 
  • Add the dressing to the broccoli salad and stir to fully incorporate. Enjoy!

Video

Nutrition

Calories: 497kcalCarbohydrates: 10gProtein: 11gFat: 47gSaturated Fat: 10gPolyunsaturated Fat: 21gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 45mgSodium: 714mgPotassium: 332mgFiber: 3gSugar: 4gVitamin A: 518IUVitamin C: 51mgCalcium: 136mgIron: 1mg
Tried this recipe?Let us know how it was!

Sautéed Squash

by Leave a Comment

This simple sautéed squash is one of those easy, from-scratch recipes I make again and again throughout the summer. With fresh yellow squash, a little onion, garlic, and just a few pantry staples, you can have this flavorful side dish on the table in under 20 minutes. It's tender, savory, and goes with just about anything. Perfect for busy weeknights.

As soon as the summer heat kicks in, my squash plants take off, and this is always the first recipe I make. It's a go-to side that my family never gets tired of, especially when served with grilled chicken or pork chops. And while it's great hot out of the skillet, the leftovers are perfect tossed into salads or pasta for lunch the next day.

If you enjoy easy garden-to-table recipes like this one, you may also enjoy my Green Beans and Potatoes recipe or this Roasted Zucchini & Squash recipe, they're both packed with flavor and simple to make.

Key Ingredients & Substitutions

  • Yellow Squash: Smaller squash tends to have the best texture. You can also use zucchini or a mix of both.
  • Onion: White or yellow onions work well.
  • Garlic: Freshly minced garlic adds a nice depth. Garlic powder can be substituted.

See the recipe card below for the full list of ingredients and measurements.

How To Make Sautéed Squash

The secret to the best sautéed yellow squash is high heat! You want to caramelize the edges, not steam the vegetables.

  1. Cut the squash into ¼-inch or slightly larger half-moons.
  1. Add to the pan with the sliced onions, season with salt and pepper and sauté until tender.
  1. Stir in the garlic and cook for 1 minute.
  1. Garnish with parsley if desired. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Use your largest skillet. If the squash is piled high, it will steam instead of sauté. Aim for a single layer if you can.
  • Add the minced garlic right before the squash is finished to prevent burning it.
  • Yellow squash cooks fast, so pull it off the heat as soon as the garlic is fragrant.

Ways To Use Leftover Sautéed Squash

Leftover squash is fantastic! I love adding it to soups, salads or just reheating it and eating it as it is. When reheating leftover squash, I just warm it up in a pan on the stove. When adding it to another dish, add it at the end so that it doesn't overcook and become mushy.

Do you have a favorite way to use leftovers? Let me know in the comments below.

I hope this quick and easy side dish becomes a summer staple in your kitchen like it is mine.

-Sky🩷

More Delicious Recipes

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

If you tried this Sautéed Squash recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!

📖 Recipe

Sautéed Squash

Sautéed Squash

Learn how to make the best sautéed squash! This easy recipe combines fresh yellow squash, onions, and garlic for a tender, savory side dish. Ready in under 20 minutes, it's a simple scratch-made favorite for summer dinner.
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dishes
Servings 4 Servings
Calories 87 kcal

Ingredients
  

  • 2 summer squash cut into ¼-inch half moons
  • 1 small onion sliced into ¼-inch half moons
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • salt to taste
  • pepper to taste
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Heat olive oil in a large skillet over medium-high heat.
  • Add sliced squash and onion to the pan, season with salt and pepper, and sauté for 8-10 minutes, stirring occasionally, until the squash is golden and tender.
  • Add minced garlic and cook for 1 minute or until fragrant. Taste and adjust seasoning if needed. Garnish with fresh parsley. Enjoy!

Notes

For added flavor, sprinkle in fresh or dried herbs like thyme or oregano.

Nutrition

Calories: 87kcalCarbohydrates: 5gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 3mgPotassium: 288mgFiber: 1gSugar: 3gVitamin A: 196IUVitamin C: 18mgCalcium: 22mgIron: 0.4mg
Tried this recipe?Let us know how it was!

Quick Pickles (Refrigerator Pickles)

by Leave a Comment

Quick pickles, or refrigerator pickles, are the absolute easiest way to preserve fresh cucumbers without the hassle of setting up a canner. If you are looking for a fast, foolproof method to get crisp, delicious refrigerator dill pickles on the table with zero canning required, this is the only recipe you need.

If you're like me and you're already swimming in fresh cucumbers, or you just harvested your very first few for the season, this recipe is for you. This quick pickling method is the ultimate solution for processing your cucumbers right as they come in off the vine. There is absolutely no need to pull out a massive canner, sterilize lids, or heat up your entire kitchen just to preserve a few jars.

Table of contents

Plus, because we completely bypass a hot water bath canner, the cucumbers never cook. This leaves you with an incredibly crunchy, snappy pickle every single time.

We love using our homemade refrigerator pickles in these recipes: Southern Tuna Salad and Homemade Potato Salad.

The Secret to the Best Refrigerator Dill Pickles

The beauty of making easy refrigerator dill pickles is that you can customize the flavors to your family's liking. Our absolute favorite combination is a classic: garlic and fresh dill.

  • The Garlic: Instead of slicing the garlic into thin pieces, just give the cloves a good smash with the flat side of your knife. Smashed garlic opens up the cloves beautifully, allowing them to release maximum flavor into the brine.
  • The Sugar: We aren't making sweet pickles here, but adding just a tiny pinch of sugar to the vinegar brine perfectly balances out the sharp, biting acidity of the white vinegar.
  • The Crunch Factor: Once your salt and sugar are completely dissolved in the vinegar and water, set the saucepan aside and let the brine cool completely to room temperature. Pouring hot liquid over raw cucumbers will soften them. Letting the brine cool first keeps your pickles nice and crisp.

How To Make Quick Pickles (Refrigerator Pickles)

Preparing your jars takes just a few minutes. Because this is a refrigerator method, you do not need to use brand-new lids; the jars will live in the fridge and do not need to create a shelf-stable seal.

Step 1

Bring the water, vinegar, salt, and sugar to a boil. Remove from the heat and cool to room temperature.

Step 2

Pack the cucumbers, fresh dill sprigs, and smashed garlic cloves tightly into your clean jars.

Step 3

Pour the cooled, room-temperature brine over the top, place on the lid and band, label your jar, and pop it right into the fridge. Wait 24 hours before enjoying!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Choose the Right Cucumber: For the absolute crispest pickles, always look for pickling varieties like National Pickling or Gherkins (around 3 to 4 inches long). Pickling varieties have firmer flesh that gives you that perfect, snappy crunch.
  • Size Impacts Your Wait Time: Slicing your cucumbers between ⅛-inch and ¼-inch thick is the fastest way to get them to your plate, they absorb the brine beautifully and are ready to eat in just 24 hours! If you choose to do thick spears like I did here, they are usually ready in 48 hours. Or leave them whole, just keep in mind they will need a few extra days in the fridge to fully pickle. The longer they sit, the better they will taste!
  • Pack the Jars Tight: Don't be shy when loading up your jars. Wedge those cucumbers, fresh dill sprigs, and smashed garlic in there as tightly as you can. Packing them tight keeps the cucumbers submerged under the brine so they flavor evenly.
  • Mix Up the Flavors: Classic garlic dill is our absolute favorite, but it is so easy to experiment with different combinations when you're making a batch. Toss in some red pepper flakes for a spicy garlic dill kick or add in some sliced garden onions or jalapeños to create your own signature jar.

I hope you get a chance to try these easy refrigerator pickles soon! They are one of my favorite recipes to make during the garden season!

-Sky🩷

You Might Also Like

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

If you tried this Quick Pickles (Refrigerator Pickles) recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!

📖 Recipe

Quick Pickles (Refrigerator Pickles)

Quick Pickles (Refrigerator Pickles)

Crisp, crunchy, and packed with flavor, these easy refrigerator dill pickles are the ultimate way to preserve fresh cucumbers right out of the garden!
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 5 minutes
Cook Time 5 minutes
Pickling Time 1 day
Total Time 1 day 10 minutes
Course Appetizer, Side Dishes
Servings 2 Pint Jars
Calories 5 kcal

Equipment

  • 2 Pint Jars
  • 1 Saucepan

Ingredients
  

  • 1 cup white vinegar
  • 1 cup water
  • 6 cucumbers 3"- 4" long
  • 1 teaspoon salt
  • ½ teaspoon granulated sugar
  • 2 cloves garlic smashed
  • 4 sprigs fresh dill
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Clean two pint jars or one quart jar.
  • In a large non-reactive saucepan over high heat combine the vinegar, water, salt, and sugar. Heat until the salt dissolves. Set aside to cool completely.
  • While the brine is cooling prepare the cucumbers and jars. Be sure to start with clean jars. You do not need to use new lids; this method will not seal the lids like canning does. Cut the cucumbers into slices, I like to slice mine about ⅛" to ¼" thick. You can also leave them whole or cut them into spears. Keep in mind that the bigger the cut the longer it will take to pickle. Sliced will be ready in just 24 hours.
  • Place one smashed garlic clove in each jar, along with the dill and cucumbers. Pack the cucumbers into the jars tightly. Pour in the cooled brine, place on the lid and band, label and refrigerate. Enjoy! 

Nutrition

Serving: 1ounceCalories: 5kcalCarbohydrates: 1.1gProtein: 0.2gSodium: 146mgPotassium: 42mgFiber: 0.2gSugar: 0.5gVitamin A: 32IUVitamin C: 1mgCalcium: 5.2mgIron: 0.1mg
Tried this recipe?Let us know how it was!

Tex-Mex Dip

by Leave a Comment

Tex-Mex Dip

Full of flavor and scratch made, this Tex-Mex Dip is the perfect dip for game day, parties or just because. Everything you love about Tex-Mex in one dip. Seasoned ground beef, refried beans, a creamy cheese sauce and fresh Pico De Gallo make up this delicious dip.

This is a layered dip, scratch made refried beans being the bottom layer. You can use canned refried beans if you need to make this dip quickly. Or you can use my Refried Beans recipe to add more flavor to the dip. If you have the time, I highly recommend starting the beans the day before you make this dip. It will taste a lot better with fresh refried beans.

Homemade Refried Beans
Refried Beans

My absolute favorite part of this recipe is the fresh Pico De Gallo as the top layer. It brings freshness and acidity to the whole dip. Store bought salsa will work for this dip, however I would recommend grabbing fresh salsa instead of canned salsa. I like to serve additional Pico De Gallo on the side for those who love to add more to their dip. (I do!) You can find my Pico De Gallo recipe here.

Pico De Gallo
Pico De Gallo

If you are making refried beans from scratch start them the day before making the dip. Or early in the morning if you want to make the dip later in the day.

Cook the Meat

Begin by adding the ground beef and onions to a large skillet over medium high heat. Add in all of the seasonings for the beef. Break the meat into small pieces as it browns.

Once the meat is cooked through remove it from the pan and strain off the grease. Set it aside while you make the cheese sauce.

Make the Cheese Sauce

Add the butter to a medium sauce pot over medium heat. Once the butter is melted whisk in the flour to make a roux. Next add in the chicken stock, whisking briskly to prevent any clumps from forming.

Add in the milk and continue whisking until the milk thickens to sauce consistency. It should coat the back of a spoon. Now whisk in the shredded cheese. Continue whisking until all of the cheese has melted. Season with the cheese sauce seasonings and remove from the heat.

In a large bowl, layer the refried beans on the bottom. Next layer in the ground beef. Top with the cheese sauce, making sure to spread each layer evenly. Last, top with as much Pico de Gallo as you want. Try not to add in too much of the liquid from the salsa. Serve with tortillas chips!

I like to place a large serving spoon in the bowl to allow people to put the dip on their own plate. This will make it easier for dipping.

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Tex-Mex Dip

Tex-Mex Dip

The perfect dip for gameday or parties.  This delicious dip has refried beans, beef, a creamy cheese sauce and fresh Pico de Gallo.  All made from scratch! 
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Servings 6

Ingredients
  

  • 2 ½ cup refried beans see recipe above or use canned
  • 1 lb ground beef
  • ¼ cup onion finely diced
  • 1 ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoon garlic powder
  • 1 ½ teaspoon paprika
  • 1 tablespoon cumin
  • 1 ¼ teaspoon chili powder
  • 1 - 2 pinch chipotle powder or cayenne

Cheese Sauce

  • 1 ½ cup cheddar cheese shredded
  • 4 tablespoon butter
  • 4 tablespoon flour
  • 1 cup chicken stock
  • 2 cup milk
  • ¾ - 1 teaspoon salt
  • To Taste pepper
  • ¼ teaspoon cumin

Fresh Pico De Gallo

  • 1-2 cup fresh salsa see recipe above
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Begin by adding the ground beef and onions to a large skillet over medium high heat.  Add in all of the seasonings for the beef. Break the meat into small pieces as it browns.
  • Once the meat is cooked through remove it from the pan and strain off the grease.  Set it aside while you make the cheese sauce.

Make the Cheese Sauce

  • Add the butter to a medium sauce pot over medium heat. Once the butter is melted whisk in the flour to make a roux. Next add in the chicken stock, whisking briskly to prevent any clumps from forming. 
  • Add in the milk and continue whisking until the milk thickens to sauce consitency. It should coat the back of a spoon. Now whisk in the shredded cheese. Continue whisking until all of the cheese has melted. Season with the cheese sauce seasonings and remove from the heat.

How to Serve

  • In a large bowl, layer the refried beans on the bottom. Next layer in the ground beef. Top with the cheese sauce, making sure to spread each layer evenly. Last, top with as much pico de gallo as you want. Try not to add in too much of the liquid from the salsa. Serve with tortillas chips!
Tried this recipe?Let us know how it was!

Freezing Collard Greens

by 11 Comments

If you grow your own collard greens, you may find yourself with an overabundance. Freezing collard greens is my preferred method of preserving them.

The collard greens are producing like crazy in the garden right now, and my family can only eat so much of them before they start complaining. I on the other hand could eat them all the time and have no problem. I love collards!

When there is an overabundance of greens, I like to preserve them. Freezing collard greens is super-fast and works great.

Freezing Collard Greens

There are a few steps that you need to take to ensure the collards are preserved properly. Thankfully those steps as simple. Collard greens freeze very well and taste just fine when cooked after being frozen. The texture does slightly change when frozen, but they are still delicious so don't be afraid to freeze them.

You will need:

  • Large pot of boiling water
  • Large bowl of ice water
  • Collander placed inside of the ice water bowl. This makes straining the collards much easier.
  • Freezer bags
Freezing Collard Greens
Freezing Collard Greens

Collards can be stored in the freezer for about 12 months when done properly. If you freeze them without blanching them first you will be left with mushy collards, and no one wants that.

30 Amazing Appetizer Recipes

Whether you are throwing a party or needing something to bring to a party, this post on 30 Appetizer Recipes has you covered.

Cook the collards the same way you always do. Since they handle freezing so well there is no need to change the way that you normally cook them. You can thaw them first or cook them from frozen. Check out my recipe for cooking Collard Greens!

Absolutely! You can freeze cooked collard greens in an airtight container or freezer bag for up to 6 months.

You don't want to freeze collard greens without blanching them first. If frozen without blanching first, the collard greens will lose their fresh flavor and the texture will be off.

How To Pressure Can Dry Beans

Freezing Green Beans Without Blanching

How To Pressure Can Chicken Stock

Freezing Peppers

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

Pico De Gallo

by Leave a Comment

Pico de Gallo is one of the easiest fresh salsas you can make from scratch. It comes together in just minutes and is the perfect light and refreshing addition to your favorite Mexican dishes.

It's my absolute favorite salsa to make during the summer when the garden is overflowing with fresh tomatoes and jalapeños. There is just something about that vibrant, homemade flavor that beats store-bought every single time! Whether you are topping Carnitas Tacos or serving it alongside Guacamole and chips, it adds the perfect finishing touch.

Table of contents

If you love fresh, garden to table appetizers, you might also enjoy my Fresh Salsa or this Corn and Avocado Salad.

Key Ingredients & Substitutions

  • Tomatoes - I recommend using Roma tomatoes for Pico de Gallo because that have a lower water content and firmer flesh, but regular slicing tomatoes can be used.
  • Onions - White or red onions both work beautifully. Use what you have!
  • Jalapeños - These add the perfect amount of heat. For a milder version, see my tip below about removing the seeds.
  • Fresh Cilantro - A must-have for that authentic salsa flavor! Dried will not work the same.
  • Lime Juice - Fresh is best here! Lemon juice may be substituted.

See the recipe card below for the full list of ingredients and measurements.

How To Make Pico de Gallo

Making homemade Pico is so simple and the results are so worth it. Just be sure to dice your ingredients evenly for the best texture. Here is how I do it:

  1. Add the diced tomatoes to a large bowl.
  1. Stir in the diced peppers, onions, and garlic.
  1. Add in the cilantro, seasonings and lime juice and stir to combine.
  1. Let it sit for about 15 minutes, check the seasonings and serve. Enjoy!

See the recipe card below for the full recipe.

💭Tips

  • Chop ingredients uniformly for the best texture and presentation.
  • Let it rest before serving for the flavors to fully develop.
  • For a milder version, remove the seeds and membranes from the jalapeños or substitute with nadapeños (heatless jalapeños).
  • You can swap the fresh garlic for granulated garlic if preferred.

Storage Tip

Store in an airtight container in the refrigerator up to 5 days. In my opinion, it is always better the next day!

Frequently Asked Questions

How long does Pico de Gallo last?

It is best eaten the day it is made but will stay fresh in an airtight container in the refrigerator for up to 3 days.

Can I use canned tomatoes?

Fresh is the only way to go here. Canned tomatoes will make it more like a chunky salsa versus a fresh salsa.

Is Pico de Gallo spicy?

It does have a kick but can be toned down by reducing the amount of peppers you add. Also, removing the membranes and seeds from the peppers before you dice them greatly reduces their heat.

I hope this fresh Pico de Gallo becomes a staple at your backyard BBQs this summer! It's such a simple way to bring a little bit of the garden onto your table.

-Sky🩷

More Delicious Recipes

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

If you tried this Pico De Gallo recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comments below!

📖 Recipe

Pico de Gallo

Pico De Gallo

Learn how to make the best fresh Pico de Gallo in just 30 minutes! This easy, scratch-made salsa uses Roma tomatoes, onions, and lime for a vibrant topping that's perfect for tacos, nachos, and burrito bowls.
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 15 minutes
Rest Time 15 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Servings 4 Servings
Calories 51 kcal

Ingredients
  

  • 3 cups tomatoes small diced
  • 1 ½ cups onions small diced
  • 2 large jalapenos finely diced
  • 2 cloves garlic minced
  • 2 tablespoons fresh cilantro chopped
  • 2 pinches chipotle powder or cayenne
  • ¼ teaspoon paprika
  • ¼ teaspoon cumin
  • ½ teaspoon black pepper
  • 1 ¼ teaspoon salt
  • 2 ½ tablespoons fresh lime juice
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Add the diced tomatoes, onions, jalapeños, and minced garlic to a medium-sized bowl. Stir to combine.
  • Add in the cilantro, all of the seasonings and lime juice. Mix again.
  • Let the salsa sit for at least 15 minutes before tasting. This gives the flavors time to marry. Enjoy!

Notes

  • Chop ingredients uniformly for the best texture and presentation.
  • Let it rest before serving for the flavors to fully develop.
  • For a milder version, remove the seeds and membranes from the jalapeños or substitute with Nadapenos.
  • You can swap the minced garlic for ½ to 1 teaspoon of granulated garlic if preferred.

Nutrition

Calories: 51kcalCarbohydrates: 11gProtein: 2gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 869mgPotassium: 392mgFiber: 3gSugar: 6gVitamin A: 1286IUVitamin C: 21mgCalcium: 34mgIron: 1mg
Tried this recipe?Let us know how it was!

Grilled Chicken Salad

by Leave a Comment

Grilled Chicken Salad is a great light lunch or dinner option. This grilled chicken recipe creates a flavorful juicy chicken that is perfect for a summer meal. It's nice to switch things up sometimes and have something light and refreshing for dinner.

Grilled Chicken Salad

Salad can be boring sometimes, having a flavorful grilled chicken, and lots of different toppings can make salad fun and tasty for everyone. For this recipe it is all about the chicken and packing it full of flavor. Afterall it is the main topping for the salad. I like to use fresh herbs and garlic straight from the garden to bring a light fresh flavor to the chicken. Fresh herbs are perfect for salads, whether you use them for the meat, croutons or dressing, fresh herbs have far better flavor than dried herbs.

With that being said, if you do not have fresh herbs, you can certainly use dried herbs, just use a little more than the amount of fresh herbs in the recipe.

As far as grilling goes, I actually used my cast iron grill pan for this recipe. It is one of my favorite pans for getting lovely, charred grill marks and flavor on meats and vegetables, when I am not wanting to go outside to grill. This summer has been extremely hot and dry, so being able to "grill" inside is nice! You can grill the chicken on an actual grill if you like. It is also great seared in a skillet.

Salads are a great option for a party, barbeque or game day. Prepping everything in advance is easy and makes the day of the party go easier. Since most of the components are fresh, prepping in advance is as easy as cutting everything up and storing it in bowls until needed. With so many topping and dressing options you can easily make everyone happy.

You can also offer other meats, like deli turkey, ham, shrimp or beef.

Topping Ideas

  • Diced or cherry tomatoes
  • Cucumbers
  • Shredded Carrots
  • Olives
  • Mushrooms
  • Diced Boiled Eggs
  • Shredded Cheeses
  • Bacon
  • Green Onions
  • Diced Red Onions
  • Diced Peppers
  • Croutons
  • Grilled Corn
  • Black Beans
  • Diced Avocado

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Grilled Chicken Salad

Grilled Chicken Salad

Grilled Chicken Salad is simple and perfect for any weeknight or lunch.  This grilled chicken is light and refreshing yet full of flavor.  Perfect for enjoying a light dish.
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dinner, Lunch
Servings 2

Ingredients
  

  • 2 chicken breasts sliced thinly or left whole
  • 2 clove garlic minced
  • 2 Sprig thyme chopped
  • 2 Sprig oregano chopped
  • 1 teaspoon parsley chopped
  • 1 drizzle olive oil
  • 1- 2 teaspoon salt
  • As needed pepper
  • As Needed lettuce

Toppings

  • As Needed boiled egg chopped
  • As Needed tomato died
  • As Needed cucumber diced
  • As Needed carrots shredded
  • As Needed bacon cooked and chopped
  • As Needed cheddar cheese shredded
  • As Needed croutons
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Mix together the herbs, salt, pepper, minced garlic and olive oil.  Take the herb mixture and evenly coat the chicken.
  • In a grill pan or on a grill cook the chicken until the internal temperature reaches 165°F.  Rest the chicken for 5-6 minutes then slice and serve.  Enjoy!
  • Assemble salads and enjoy!
Tried this recipe?Let us know how it was!

Chili

by 4 Comments

Let me teach you how to make this tried-and-true hearty Homemade Chili recipe with beans. As the cooler weather sets in, this is the recipe that my whole family starts asking for. All you need is one pot, some simple pantry staples and a little time to whip up this delicious dish.

What's great about this recipe is its versatility. While the inclusion of beans in Chili is a debated topic, mine includes them. However, it's simple to omit the beans; just lessen the water and shorten the cooking time. I favor using dry beans in my chili, as they absorb the flavors during the long, slow cooking process until perfectly tender.

While I love serving Chili with plain crackers, it goes really well with a big slice of Cornbread. My husband's prefers making Frito Chili Pies, generously topped with shredded cheese. It is also perfect for chili dogs-even with beans included.

👇Jump to:

My Latest Videos

You might also like this Chili Cheese Tater Tot Casserole!

Key Ingredients & Substitutions

  • Ground Beef - Ground pork, turkey or even shredded chicken will work for this recipe. If using shredded turkey or chicken, add it in 30 minutes before the chili is done cooking.
  • Pinto Beans - This recipe uses dry pinto beans. Canned beans can be substituted if needed. If using canned beans, add them in 30 minutes before the chili is done.
  • Seasonings/Spices - This recipe uses a mixture of cumin, garlic powder, onion powder, chili powder, paprika, onion powder, paprika (smoked works really well), chipotle powder, salt and pepper.
  • Looking to ramp up the spice level? Pierce a Jalapeño and drop it in the pot during the cooking process. Or you can add sliced Jalapeños to your own bowl.

How To Make Chili

STEP 1

Start by first sorting and rinsing the beans to remove any debris.

Tip

Soaking the beans in water overnight with speed up the cooking process.

STEP 2

In a large pot over medium heat, begin browning the ground beef.  Add in the diced onions and cook until the meat is thoroughly cooked, and the onions are tender. Add in the minced garlic, cook for 30 seconds. Remove from the heat, drain off the grease and set aside.  

STEP 3

To the pot add the tomato sauce, diced tomatoes, beans, water and all of the seasonings.  Add the meat mixture back in and stir well.

STEP 4

Bring to a simmer, cover and reduce to low.  Continue cooking for 5-6 hours.  Stir occasionally to prevent sticking to the bottom.  Add water as needed to allow the beans to cook through.  The end result should be slightly thick.  Adjust seasonings if needed. Enjoy!

How To Make Chili in an Instant Pot

Short on time? No worries! Cooking this Chili recipe in the Instant Pot cuts the time down significantly-without sacrificing flavor. It still turns out just as hearty and delicious!

STEP 1

Start with presoaked beans or use the Instant Pot to "presoak" the beans. If using the Instant Pot to presoak the beans use these steps:

  • Place rinsed and sorted beans and 4 cups of water in the Instant Pot.
  • Pressure cook on high for 10 minutes. Manually release the pressure by switching to vent.
  • Drain and set aside.

STEP 2

Using the sauté function, drizzle in 2 tablespoons of olive oil and sauté the onions for 2-3 minutes, until tender. Add the ground beef, cooking until fully browned while crumbling the meat as it cooks. Stir in the seasonings and minced garlic, cooking for 30 seconds more. Strain off any excess fat.

STEP 3

Add the beans, tomato sauce, diced tomatoes, and 3 ½ cups of water to the pot. Stir everything together, then set the Instant Pot to high pressure for 22 minutes. Allow the pressure to naturally release for 15 minutes. Serve and enjoy!

How to Freeze chili

Chili freezes amazingly well. I love freezing the leftovers and using them for quick dinners in the future.

Freeze in an airtight container for up to 6 months. Thaw in the refrigerator overnight.

More Delicious recipes

Easy Homemade Sloppy Joes

Chicken Alfredo Stuffed Shells

Quick Beef and Broccoli

Easy Homemade Beef Stroganoff

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

If you tried this Chili recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comments below!

📖 Recipe

Homemade Chili

Chili

All you need to make this hearty Homemade Chili recipe is one pot, some simple pantry staples and a little time.
4.50 from 2 votes
Print Recipe Pin Recipe
Favorite
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Dinner, Freezer Friendly
Servings 6

Ingredients
  

  • 1 pound ground beef
  • 1 cup onion small diced
  • 3 cloves garlic minced
  • 1 ½ teaspoons cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 3 tablespoons chili powder
  • 1 teaspoon paprika or smoked paprika
  • 2 pinches chipotle powder or cayenne
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 29 ounces tomato sauce
  • 14.5 ounces diced tomatoes petite or any size
  • 1 ½ cups dry pinto beans rinsed
  • 5 cups water more if needed during cooking
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a large pot over medium heat, begin browning the ground beef.  Add in the diced onions and cook until the meat is thoroughly cooked, and the onions are tender. Add in the minced garlic, cook for 30 seconds. Remove from the heat, drain off the grease and set aside.  
  • To the pot add the tomato sauce, diced tomatoes, beans, water and all of the seasonings.  Add the meat mixture back in and stir well.
  • Bring the chili to a simmer, cover and reduce to low.  Continue cooking for 5-6 hours.  Stir occasionally to prevent sticking to the bottom.  Add water as needed to allow the beans to cook through.  The end result should be slightly thick.  Adjust seasonings if needed.

Notes

  • If using presoaked beans (beans that have been soaked overnight in water) cut back on the amount of water and cooking time. Start with 3 ½ cups of water and add more as needed during cooking.
  • If using canned beans cut back the water to 3 cups, adding more as needed to reach your desired consistency during the cooking process. Cut the cooking time down to 1- 1 ½ hours.
  • Instant Pot Chili directions in post above.
Tried this recipe?Let us know how it was!

Growing a Kitchen Garden

by Leave a Comment

Every home should be growing a kitchen garden right outside their backdoor. A kitchen garden is meant to be separate from the rest of your garden spaces. It is grown close to your kitchen for convenience. Walking a few steps out the backdoor and into the kitchen garden to harvest fresh produce and herbs for cooking is quite rewarding. Nothing beats having fresh herbs and produce just a few steps from your kitchen.

Thyme
Thyme

A kitchen garden should be beautiful and reflective of your personality. You should want to spend time in it. A kitchen garden should be productive but is not meant for growing large quantities of food for preserving. Grow herbs, vegetables and fruit that you and your family normally eat and cook with. Make it your own. Have fun with it and let it be beautiful.

Why Grow a Kitchen Garden?

Having a garden close to your kitchen is convenient. You are more likely to go harvest fresh herbs or produce while cooking if it is nearby. If you grow everything in your larger garden, and it is not relatively close to your house, then you may not want to run out to harvest something while cooking.

One thing that I find beneficial about growing a kitchen garden is being able to grow my perennial herbs like rosemary, thyme and oregano without taking up space in my larger vegetable garden.

Even if you do not have another garden, growing a kitchen garden for fresh produce and herbs is a great way to cut costs on groceries. Plus, fresh from the garden always tastes better.

Location

Of course, you want to plant your kitchen garden close to your kitchen. However, you still need to keep in mind the amount of sunlight the area gets. Most of the plants you will grow in your garden will thrive best in full sun. That means your garden will need at least 6-8 hours of sun per day. It is best to grow your garden on the southern side of your property. This will maximize your sunlight hours. Be mindful of trees or structures that may cast shadows over your garden throughout the day.

Your garden should also be close to a water source. Just remember to plant your garden as close as you can to your kitchen so that it is convenient for you to walk outside while cooking to harvest something quickly.

Type of Garden and Design

There are three types of gardens that you can grow. In-ground raised bed or container. Or a mixture of any of these will work. Once you know which type of garden you want to go with you can design the garden.

Each of these garden types can work for any area. If the soil in your yard is good quality, then you may choose to plant in the ground. But if you have heavy clay soil or even very sandy soil you may want to plant your garden in raised beds or containers.

Kitchen Garden

With that being said, you can still plant in either of those types of soils, you will just need to amend with lots of good quality garden soil and compost. Because I have very heavy clay I chose to garden in both raised beds and containers.

When designing your kitchen garden, you want to be sure that you give yourself enough room to move comfortably around your garden. You will also need to give perennials permanent spots, and enough room for them to grow.

What to Grow in a Kitchen Garden

Oh, the fun part! Herbs are a must in a kitchen garden. Vegetables like tomatoes, peppers, beans and summer squash are also great for a kitchen garden. I like to grow a few plants of whatever I plant in my kitchen garden.

Every year I add something new or cut back on something else. The kitchen garden is a learning process. You will learn as the seasons go by what you like to keep in your kitchen garden and how much to keep.

Fresh Produce
Fresh Garden Harvest

Here are a few ideas of plants to grow in your kitchen garden.

  • Tomatoes - large tomatoes for slicing and cherry tomatoes
  • Peppers - bell peppers and jalapeños are my go-to for the kitchen garden
  • Cucumbers
  • Bush beans - they take up less space. Pole beans are great if you have room.
  • Summer squash
  • Lettuce
  • Kale
  • Carrots
  • Radishes
  • Strawberries
  • All of the herbs!
  • Tons of flowers!
Fresh cut flowers from the kitchen garden.

Flowers are also a must for a kitchen garden. Not only are they great for bringing in the pollinators, but they are wonderful for keeping your house decorated with fresh cut flowers. Flowers also bring so much beauty to the garden. A kitchen garden should be a pretty space.

The more you beautify it, the more you will want to be in it. The more you want to be in it, the more you will care for it and maintain it. And that is the best thing you, the gardener, can do for your garden.

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

Easy Beef Tostadas

by Leave a Comment

Quick and Easy Beef Tostadas are a fantastic dish to throw together any night of the week. Crispy tortillas, seasoned meat, refried beans and all of your favorite taco toppings make up these delicious tostadas.

Easy Beef Tostadas

This is great meal to serve family style. I like to bring everything to the table and let everyone choose what they want to top their tostadas with. The kids love being able to create their own tostadas!

My Latest Videos

This is one of my favorite easy meals to make. This recipe really is simple and quick to make and always makes everyone happy. You cannot go wrong with crispy fried corn tortillas, beans and seasoned beef. This recipe is easily customizable. You can switch up the meat or even opt for no meat.

I love switching up the toppings for this recipe. There are so many options for toppings. With limitless options you are sure to find toppings for everyone to enjoy.

Easy Beef Tostadas

How To Make Easy Beef Tostadas

For these tostadas I use my Homemade Refried Beans recipe. This recipe is great to make in a big batch, portion and freeze for an easy side later on. If you do not have time to make homemade refried beans, use canned refried beans.

STEP 1

Start by heating ½" of vegetable oil in a skillet over medium- high heat. Fry each corn tortilla for approximately 1 minute, flip and fry for an additional 30 - 45 seconds. The tortillas should be crisp and slightly darker in color. Place on a wire rack or paper towels to drain and cool. Continue until all of the tortillas are cooked.

STEP 2

In a skillet over medium heat, add the ground beef. Crumbling as it cooks. When the beef is halfway through cooking add in the diced onions and continue cooking until fully cooked.

Drain the meat, return it to the skillet and stir in the seasonings. You may need a tablespoon of water or two to help the seasonings fully incorporate.

STEP 3

Gather all of your topping and start to assemble the tostadas. Spread your desired amount of refried beans on the tostada, top with the meat and other toppings. Enjoy!

This recipe comes together super-fast. You can have everything prepped and cooked in less than an hour! On busy weeknights or even lunch time having a meal done in less than an hour is always great.

Easy Beef Tostadas

Variations & Toppings

  • Use shredded chicken instead of beef.
  • No meat, just beans and your choice of toppings.
  • Use pickled red or white onions as a topping.
  • Change up the cheese, use cotija, cheddar or pepperjack.
  • Pickled or fresh jalapeños are a great topping.
  • Sour cream is a great topping.
  • Guacamole is a great topping.
  • Pico De Gallo is a great topping.
  • Use mashed black beans instead of the refried beans.
  • A drizzle of Mexican Table Cream!

Storage Tip

Store the leftover meat, beans and topping in separate containers in the refrigerator for up to 5 days. The tortillas can be stored in an airtight container at room temperature for 2-3 days.

More Delicious Recipes

Beef Fajitas

Spanish Rice

Crispy Chicken Tacos

Taco Casserole

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

📖 Recipe

Easy Beef Tostadas

Easy Beef Tostadas

Crispy fried corn tortillas topped with homemade refried beans, seasoned beef and limitless toppings.  This dish is perfect for an easy weeknight dinner or lunch.  With all of the topping options you are sure to find something that everyone will love.
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Dinner, Lunch
Servings 5

Ingredients
  

  • 10 soft corn tortillas
  • As needed vegetable oil
  • 1 lb ground beef
  • ½ Large onion small diced
  • 1 ½ teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 teaspoon chili powder
  • 2 teaspoon paprika
  • 1 pinch chipotle powder or cayenne
  • As Needed refried beans warmed
  • As Needed queso fresco cheese or your cheese of choice
  • As Needed shredded lettuce
  • As Needed tomato diced
  • As Needed cilantro chopped
  • As Needed hot sauce
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Start by heating ½" of vegetable oil in a skillet over medium- high heat. Fry each corn tortilla for approximately 1 minute, flip and fry for an additional 30 - 45 seconds
  • The tortillas should be crisp and slightly darker in color. Place on a wire rack or paper towels to drain and cool. Continue until all of the tortillas are cooked.
  • In a skillet over medium heat, add the ground beef.  Crumbling as it cooks. When the beef is halfway through cooking add in the diced onions and continue cooking until fully cooked.
  • Drain the meat, return to the skillet and stir in the seasonings.  Add 1-2 tablespoons of water if needed to fully incorporate the seasonings.
  • Gather all of your topping and start to assemble the tostadas. Spread your desired amount of refried beans on the tostada, top with the meat and other toppings. Enjoy!
Tried this recipe?Let us know how it was!

Growing Herbs

by Leave a Comment

Growing Herbs is very rewarding. Even if you do not garden for vegetables or fruit, having an herb garden is an excellent way to save money at the grocery store. Growing your own herbs at home means you are able to walk outside and grab what you need as often as you need it. You are also able to dry the herbs you grow which will save you even more money.

Freshly dried herbs pack far more flavor than the dried herbs you get from the grocery store. I believe that every home should have herbs growing in their yard for culinary use and medicinal use. Herbs are one of my favorite things to grow.

By growing herbs at home, you are able to grow a much larger variety of herbs than what you might find at your local grocery store. Most herbs come in many different varieties as well. You are also able to have access to much more fresh herbs and dried herbs when you need them. When I was buying fresh and dried herbs at the grocery store, I would often find that the herbs would be bad, or the store would be out of them.

The cost of fresh and dried herbs at the grocery store is quite high. A seed package is far less expensive than a package of fresh herbs or a jar of dried herbs. You can buy a package of seed for as little as $1 versus $3 to $5 for a bunch of fresh herbs that you have to use before they go bad.

Sage in all its flowering glory!

Luckily herbs are easy to grow. Some are even perennial, meaning you only need to plant them once. These are my favorite, planting them once and harvesting from them year after year is wonderful. Some herbs are annuals, meaning you will have to plant them year after year.

In this post I want to share with you some of the herbs that you can grow at home in your herb garden. Throughout out my blog you will find lots of recipes using these herbs. Herbs offer huge flavor when added to dishes.

Herbs and Health

Herbs are great for using in the kitchen to add flavor to food, but they are also great for our health. If you search the internet for natural remedies for your common cold, or headaches, you will find herbs in your results. Herbs have been used for many years in treating symptoms from illnesses. For instance, fresh or dried mint leaves steeped in water can help with nausea.

Oregano is an antibacterial and an anti-viral. It can be used to help improve gut health and a lot more. Growing herbs for medicinal uses is an added benefit to growing herbs for culinary uses. There are many other medicinal uses for fresh herbs.

Planting Herbs

When planting herbs you will need to pick a spot that receives full sun. Herbs will need at least 7 to 8 hours of sun each day. Ideally you will want to plant your herbs close to your home. I like having mine in my kitchen garden. A Kitchen Garden is grown close to your house and is easy to access. The idea is that if you need to run out and grab something while cooking, it isn't far away. I go more in depth on the Kitchen Garden in another post.

Oregano

Soil

Herbs grow best in well-draining soil. A good compost is best for growing in. Amend your soil after each growing season. You can also grow herbs in containers, some are best kept contained. Growing in containers is rather easy, just make sure to use a good quality potting mix.

Fertilizing

When fertilizing perennial herbs, I usually fertilize at the beginning of spring when I am getting the garden ready. There is no need to regularly fertilize your herbs if they are growing in good nutrient dense soil. Annual herbs can be given fertilizer at planting time. Planting your herbs in good soil is key here.

Perennial vs. Annual Herbs

When planting herbs you need to know if the herb is a perennial or annual for your growing zone. You can find your growing zone by searching for hardiness growing zones. Knowing your growing zone will greatly help you understand what grows well in your area.

Perennial herbs should be planted in a permanent spot. Since they will come back, or may never die back, year after year you will want to make sure you plant them in a spot you want them to stay.

Annual herbs will need to be planted each growing season. These types of herbs can be planted in any spot that you want them to grow.

Perennial Herbs

Thyme - This a great herb to grow at home. It is extremely versatile in cooking. It pairs well with roasted meats, potatoes and much more. It also dries easily. Thyme will quickly spread out wherever you plant it. So, keep in mind when you are planting it that it will grow much larger. It can be cut back pretty aggressively if needed and recover just fine.

Like many herbs, Thyme comes in many different varieties. Each variety offers a different scent and taste when cooked with. I have a lovely 3-year-old Lemon Thyme plant in my Kitchen Garden that is absolutely delicious!

Lemon Thyme

Oregano - This is my favorite herb to cook with. You will find Oregano in a lot of my recipes. It has a wonderful herby flavor that pairs with almost anything from vinaigrettes to fried chicken. It is a must have in any Kitchen Garden. Oregano also comes in many different varieties. It is probably one of the fastest herbs to dry for me.

Oregano will spread aggressively and should be grown in its own spot. It is a great herb to grow in a container. Since it grows so fast, I like to cut it back regularly and dry it.

Rosemary - Is a great aromatic in cooking. It is beautiful grown like a shrub and is drought tolerant. It is great in bread, on roasted potatoes and on meats. The smell alone is lovely but is a great plant to add to your Kitchen Garden.

Sage - Probably the one herb in my Kitchen Garden that I grow mainly for one dish. It does pair wonderfully in many different dishes, but my southern heart had to have it for Dressing. The blooms on Sage are beautiful and the pollinators love them.

Sage is another drought tolerant plant that is easy to grow. It also comes in many different varieties. I just recently added Pineapple Sage to my garden and was amazed at how different the taste is from common Sage.

Mint - This herb should be grown in a container because of its aggressive growing habit. Mint will take over any spot that you plant it in. Mint is a great herb to grow for tea leaves or adding to a dessert. It is also great for flavoring drinks. Mint is a wonderful herb to grow for its many medicinal uses.

Mint

Parsley - A great herb to have growing in any Kitchen Garden. It has more uses than just a garnish on a plate. It has excellent flavor and goes well in many dishes. To keep parsley producing you will need to cut the flower stalk when it starts to shoot up. This not only keeps the plant producing but will make it bush out more.

Lavender - This herb can be rather tricky to grow. It prefers well-draining soil and does well getting to dry out a bit before each watering. When growing lavender be sure to plant it in an area that you do not need to frequently water. I learned this the hard way the first time I tried growing Lavender.

This beautiful flowering plant has an amazing fragrance. Lavender is great as an aromatic for your house. It is also great to use in baked goods.

Chives - This herb adds beauty to any garden. The flowers on the chive plants are stunning. The pollinators love them. Both the flowers and the plant are edible. There are many uses for chives in the kitchen. Chives offer an onion flavor to dishes. They are great grown in gardens and in containers.

Annual Herbs

Basil - This tender herb is my favorite annual herb to grow in the garden. Basil is super easy to grow and will reseed like crazy. Basil is a very aromatic herb that pairs well in Italian inspired dishes, pasta salads and even desserts. It dries super easy. You can easily put up enough dried basil to make it through the year.

This herb will die as soon as a frost happens. It thrives in the summer but will need to be maintained to keep it growing. Once it flowers the flavor changes.

To keep it growing all season long you will need to pinch off the flowers when you see them forming. Basil will flower continuously but can be grown throughout the summer by pinching the flowers. I usually allow it to flower at the end of the season, because the pollinators LOVE it.

Genovese Basil

There are many different varieties of basil you can grow. One of my favorite ones to grow specifically for making tea is Cinnamon Basil.

Cilantro - Unlike most herbs, Cilantro prefers cooler weather. Here in East Texas, I can grow it in the fall and through the winter. When it warms up in the spring it goes to seed. Cilantro seeds can be saved and used in cooking. They are Coriander. You will need to start Cilantro in early spring then again in the fall. It will not grow through the heat of the summer.

Cilantro is great in many different cuisines from Mexican to Indian. Unfortunately for me, it does not stick around long enough for the tomatoes and pepper to come in.

Chamomile - Chamomile is mostly known for its use in tea. The dainty little flowers are harvested, dried and used to make the tea. Chamomile is easy to grow and a great pollinator.

Chamomile

Dill - This herb is easy to grow. You can dry it for later use, but the flavor is best when used fresh. Dill is great on fish, potatoes, salads and more. My favorite way to use dill is in making pickles. Dill will reseed easily and is very frost tender. Sowing dill every few weeks will ensure you are able to have fresh dill throughout the spring and summer.

Dill flowers are great for pollinators and the seeds can also be used in cooking or saved for the next growing season.

There are many more perennial and annual herbs that you can grow. This is just a basic list of herbs that are the most commonly cooked with.

Wherever you are in you gardening journey, I hope that this post will help encourage you to start growing herbs in your own garden. Herbs are very beneficial to ever garden, big or small.

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

Chocolate Chip Banana Muffins

by Leave a Comment

Bananas are a kitchen staple, but no matter how many you buy, there always seems to be a few that no one eats. Instead of letting those overripe bananas go to waste, turn them into something everyone will love, moist, tender Chocolate Chip Banana Muffins!

This simple muffin recipe comes together in a flash, and best of all, it bakes in just 25 minutes. Plus, it's freezer-friendly, so you can stock up on these sweet, moist treats and enjoy them whenever you want.

Why I Love These Banana Muffins

Over the years, banana bread has always been my go-to recipe for using up extra bananas, but lately, I've been gravitating toward banana muffins. Why? Well, muffins are quicker to bake and make for an easy, grab-and-go snack-especially for busy mornings when you're short on time. My kids love them, and there's never a complaint when fresh banana muffins come out of the oven.

But what really makes this recipe shine is how versatile it is. The base recipe is simple, making it easy to tweak and customize to your preferences. Whether you prefer your muffins plain, with chocolate chips, or with added nuts, this recipe is a great starting point.

How to Customize Easy Banana Chocolate Chip Muffins

  1. Chocolate Chips: Of course, chocolate chips are a classic addition to banana muffins, and they make these treats extra indulgent. You can use semi-sweet chocolate chips, milk chocolate, or even dark chocolate chips depending on your preference.
  2. Nuts: If you like a bit of crunch in your muffins, adding chopped nuts like walnuts, pecans, or almonds can elevate the flavor and texture. Nuts also provide a nice contrast to the soft, sweet banana base.
  3. Peanut Butter Chips: For a delicious twist, try adding peanut butter chips for a rich, nutty flavor. The combination of peanut butter and banana is a match made in heaven.

Tips for Perfect Banana Muffins

  • Use Ripe Bananas: The riper your bananas, the sweeter your muffins will be! Overripe bananas with lots of brown spots are perfect for baking because they have a natural sweetness and moisture that'll make your muffins soft and flavorful.
  • Don't Overmix the Batter: To keep your muffins light and fluffy, mix just until the dry ingredients are incorporated. Overmixing can lead to dense muffins.
  • Check for Doneness: To make sure your muffins are done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, they're ready to come out of the oven.

The key to making these banana muffins is to use really ripe bananas. When really ripe or even over ripe, the banana's flavor really comes through. You also want to make sure that you mash the bananas up really well so that the muffins are moist and full of the yummy banana flavor.

The muffins store for about 4 days at room temperature. Or 1 week in the refrigerator.

How To Freeze Chocolate Chip Banana Muffins

These muffins are also a fantastic option for meal prepping or snack-packing. They freeze well, so you can easily stash a batch in the freezer and thaw them whenever you need a quick treat or breakfast option.

After baking the muffins, place the muffins in a freezer bag, not touching, and freeze. Make sure the bag is lying flat in the freezer so that the muffins do not stick together. These are good in the freezer for several months.

When ready to eat, thaw in the refrigerator or defrost in the microwave for 30 seconds or so until they are warm.

More Delicious Recipes

Blueberry Crumb Muffins

Strawberry Blueberry Muffins

Orange Poppy Seed Muffins

Banana Crumb Muffins

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins

Whether you're using up overripe bananas or just looking for a quick, satisfying snack, these Chocolate Chip Banana Muffins are sure to become a family favorite. With endless customization options and a quick baking time, they're perfect for any occasion.
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Freezer Friendly
Servings 15

Ingredients
  

  • 5 large ripe bananas
  • 1 ¼ cups brown sugar lightly packed
  • ½ cup oil like vegetable or melted coconut oil
  • ¼ cup unsalted butter melted
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup chocolate chips semi-sweet or dark
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat oven to 350 °F and line a muffin tin with muffin liners. 
  • In a large bowl mash together the bananas and sugar.  Be sure to mash the bananas very well.  Do not leave large chunks of banana.
  • Once the bananas are mashed add in the eggs, mix well.  Now add in the vanilla, oil and melted butter. Mix until fully incorporated.
  • Next add in the cinnamon, salt, flour, baking powder and baking soda.  Mix well.  Now stir in the chocolate chips until fully incorporated.
  • Fill each liner ¾ of the way full.  Bake for 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean.  Repeat with the remaining batter.  Enjoy!

Notes

Muffin Variations:
Add in ½ cup to ¾ cup of toasted chopped walnuts.
Omit the Chocolate Chips and add in 1 cup of toasted and chopped walnuts, pecans or almonds.
Add in ½ cup peanut butter chips to make chocolate chip peanut butter banana muffins.
Make the muffins plain.  They are great without the addition of nuts or chips.  
Tried this recipe?Let us know how it was!

Chicken Pot Pie

by 5 Comments

Perfection in a dish! Chicken Pot Pie is one of my favorite dishes to make. Nothing beats the marriage between the creamy sauce and biscuits in this recipe. Yes, that's right, biscuits. While a traditional pot pie comes with a crust, which is tasty, crowning it with biscuits elevates the dish to sheer perfection. It's an incredibly warm and comforting meal, ideal for chilly autumn and winter evenings.

This recipe is perfect for preparing in advance and storing in the fridge until you're ready to cook. You can prepare it a day or two ahead of time. It's also excellent for leftovers, which can be used for lunches, if any remain. Chicken Pot Pie is one of my preferred meals to keep in the freezer.

I put a lot of carrots, peas, potatoes, mushrooms and chicken in the pot pie. All of those lovely vegetables are held together with a beautiful creamy sauce made from scratch using chicken stock. Using a good quality chicken stock will really make this recipe shine.

My Latest Videos

How To Make A Quick Chicken Broth

If you do not have any chicken stock, you can create a simple chicken broth using the chicken from this recipe. As you boil the chicken, include a stalk of celery, a carrot, and half an onion. Add fresh parsley or thyme if available, and season with salt to taste. After the chicken is cooked, remove it from the broth. Strain the broth and reserve it for the sauce. Any excess broth can be frozen for future use.

Tip For Freezing

Chicken Pot Pie is a dish that freezes well. To freeze, mix the sauce and vegetables, let them cool completely, then transfer to a freezer bag or container and freeze until needed.

For the biscuits, prepare the dough, cut it out, and freeze on a baking sheet. Once the dough is fully frozen, move it to a freezer bag.

Alternatively, you can prepare the biscuits fresh when you're ready to bake the pot pie.

To cook, thoroughly thaw the filling in the fridge. Transfer the filling to a greased baking dish, top with frozen or fresh biscuits, and bake at 350° F until the filling is bubbly and the biscuits are golden brown.

More Delicious Recipes

Cheesy Chicken Spaghetti

Roasted Chicken Thighs

Curry Chicken Soup

Smothered Chicken

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

📖 Recipe

Chicken Pot Pie

Chicken Pot Pie

Creamy pot pie packed full of chicken and vegetables and topped with Buttermilk Biscuits.  This simple scratch made dish is a great meal for any night of the week.  It is make-ahead and freezer friendly.   This recipe is one for the recipe book!
4.34 from 3 votes
Print Recipe Pin Recipe
Favorite
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course Dinner, Freezer Friendly
Servings 6

Ingredients
  

Chicken Pot Pie Filling

  • 12 ounces chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 small onion small diced
  • 4 large button mushrooms quartered or sliced
  • 1 pound red potatoes small diced
  • 2 large carrots peeled and small diced
  • 1 cup english peas frozen
  • 3 ounces flour
  • 4 tablespoons butter
  • 3 cups chicken stock
  • ½ cup heavy cream
  • 2 ½ teaspoons salt
  • 1 teaspoon pepper

Biscuits

  • 3 ounces butter cubed and chilled
  • 2 cups all purpose flour extra for dusting
  • 1 tablespoon sugar
  • ¼ teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk chilled
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

Chicken Pot Pie Filling

  • Place the chicken in a large pot, cover with water and bring to a boil.  Boil the chicken until it is cooked through.  Remove the chicken from the pot and set aside to cool.  Once the chicken has cooled enough to handle, cut into 1-inch cubes.
  • In a large pot bring some water to a boil.  Add in the potatoes and carrots, cook for 6 minutes.  Add in the english peas and cook for another 2 minutes.  Strain the water off and set aside.
  • In a large pot over medium heat add the olive oil.  Once hot, add in the onions and mushrooms.  Sauté for 6 minutes, or until tender.
  • Add in the butter.  Once melted stir in the flour to make a roux. Cook for 30 seconds, slowly add in the chicken stock. Whisking to prevent lumps.  Add in all of the stock, continue stirring until thickened enough to coat the back of a spoon.
  • Next, stir in the heavy cream.  Season with the salt and pepper.  Remove from the heat.
  • Stir in the chicken and vegetables.  Lightly grease a 9x13 baking dish and add in the filling.  Or you can us a 2-quart round baking dish. 

Biscuits

  • Preheat a oven to 350°F.
  • In a large bowl, mix together the dry ingredients.  Using your fingers, rub the butter into the dry ingredients.  Your mixture should look crumbly.    
  • Pour in your chilled buttermilk and mix gently with a wooden spoon.  Just until the buttermilk is incorporated.
    The mixture will be wet and sticky.  This is what you want. 
  • Lightly dust your work surface and scrape the dough out of the bowl and onto the flour.  Lightly dust the top of the dough with more flour. 
    Begin gently patting the dough to flatten it into a rectangle.  Then, using a bench scraper, fold the dough onto itself 4 or 5 times, patting out gently to flatten in between folds.  Flatten out to a 1-inch-thick circle. 
    Cut out the biscuits and place them on top of the chicken pot pie filling.
  • Place the pot pie in the oven and bake for 30 minutes, or until the filling is bubbly and the biscuits are golden brown.
    You can brush the tops of the biscuits with butter if you want.  Serve and enjoy!

Notes

This recipe is easily customizable. You can substitute the chicken for turkey or even leftover roasted chicken.
I love making this recipe with leftover turkey from Thanksgiving. When using turkey, I like to make a turkey stock with the leftover turkey carcass from Thanksgiving.
The vegetables can also be changed. Green beans and corn are great in this recipe.
A pie crust can also be used in place of the biscuits.
Tried this recipe?Let us know how it was!

Storing Fresh Chicken Eggs

by Leave a Comment

Now that you have started getting fresh chicken eggs it is time to learn how to correctly store them. The most exciting part of raising chickens for eggs is finding the first egg in the nesting box. You have finally reached what you have sought out to do. Storing fresh chicken eggs properly is really easy to do.

You can store your eggs two different ways. At room temperature or in your refrigerator. Eggs have a natural protective coating, called bloom, on the shell. It is produced by the chicken during laying. The purpose of bloom is to help keep bacteria from entering the egg. The bloom also slows down moisture loss from the egg. This helps the egg last longer outside of refrigeration.

Fresh Chicken Eggs

When the protective coating, the bloom, is washed off of the egg, the egg should be cooked immediately, or refrigerated. Once the coating is gone, bacteria can enter the egg. The egg can no longer be stored at room temperature after it has been washed.

Eggs can be stored at room temperature for up to 3 weeks. After three weeks eggs they should be kept in the refrigerator. They will last for another 3 weeks in the refrigerator.

When storing eggs at room temperature you should not wash them until you are ready to use them. Use warm water to wash the eggs. Cold water can allow the pores in the eggshell to absorb any bacteria that may be on the surface. Gently wipe the egg clean and use immediately.

Once an egg has been refrigerated, it should remain refrigerated until ready to use. Unwashed eggs can be stored in the refrigerator for 3 months. Once you are ready to use an unwashed egg, right after pulling it out of the refrigerator, wash and dry the egg and use immediately.

Washed eggs that are not going to be used immediately should ALWAYS be refrigerated. Once the bloom has been washed from the egg, the pores are open and able to absorb bacteria and lose moisture. Washed eggs are good for 3 months in the refrigerator.

Having a good rotation system helps with always using the first eggs you bring in. Using an egg skelter is a great way store your eggs in the right order. I love using the egg skelter since I keep my eggs on my kitchen counter. You can find many different types online.

If you are ever unsure of how old your eggs are you can easily test them to find out how fresh they are. When submerged in water, a fresh egg will always sink to the bottom and lay on its side. If it stands up and is still on the bottom it is fresh, it is just about a week or two old. If your egg floats to the surface it is not fresh and should not be used.

Storing Fresh Chicken Eggs

If you do not know how fresh your eggs are and do not want to float them, you can easily tell if one is bad by cracking it into a bowl. In a fresh egg the color of the egg white will be clear and there should be no smell. Trust me, if you crack a rotten egg, you will know. I know from experience.

You may find one of these posts helpful.

Baby Chicks
Raising Baby Chicks
Laying Hens
Raising Chickens for Eggs
Cornish Cross Meat Chicken
Raising Meat Chickens

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

Italian Chicken Spaghetti

by 16 Comments

If you've ever had classic chicken spaghetti, you know it's usually creamy, cheesy, and totally comforting. This Italian Chicken Spaghetti is a little different, it's made with a simple, flavorful red sauce instead. Think of it like a mash-up between your favorite baked spaghetti and a cozy chicken casserole.

It's one of those easy, from-scratch dinners I turn to when I want something hearty but don't want to stand over the stove all evening. The sauce comes together quickly, then it all gets tossed with spaghetti, English peas, and chicken, topped with cheese, and baked until bubbly and golden.

I love this one because it's freezer-friendly, make-ahead friendly, and always a hit with my family. If you're looking for something a little different for spaghetti night but still want those classic flavors, this is it.

My Latest Videos

I love the convenience of casserole dishes. Having everything in one dish that is easy to make. Plus, there are almost always leftovers for another night. This is especially true for pasta casseroles like this one. It's hard to make small portions, so you are usually left with leftovers. Which are easy to reheat in the oven, on the stovetop or in the microwave.

I usually serve this chicken spaghetti with garlic bread on the side. What's pasta without garlic bread, right? Since there are english peas and tomatoes in the casserole, I typically don't make any other side dish.

Freezer Tips

You can freeze the casserole two different ways. In a casserole dish or in a gallon freezer bag. I recommend freezing it in a casserole dish. It makes it easier when you decide to cook it. All you will need to do is thaw overnight then pop the dish in the oven.

Freezer Bag: After mixing all of the ingredients together, allow to cool completely, then place in a gallon freezer bag. Lay the bag flat in the freezer. This will take up less space in the freezer.

When you are ready to cook the casserole, thaw in the refrigerator overnight. Place in a lightly greased baking dish and top with the remaining cheese. Wrap with foil and continue with the baking instructions.

Casserole Dish: Follow the directions entirely, until you get to baking the casserole. Instead, allow the casserole to cool completely (un-covered). Once the casserole has completely cooled, wrap in plastic wrap and foil. Place in the freezer until needed.

Thaw the casserole in the refrigerator overnight. Remove the plastic wrap, place the foil back on and continue with the baking instructions.

You can also freeze your leftovers!

More Delicious Recipes

Creamy Chicken and Broccoli Pasta

Cheesy Chicken Spaghetti

Crock Pot Chicken Spaghetti

Chicken and Dumplings

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Italian Chicken Spaghetti

Italian Chicken Spaghetti

Delicious tomato-based sauce with chicken, english peas and spaghetti noodles, topped with cheese then baked.  This Italian Chicken Spaghetti is a simple, made from scratch recipe that is always a hit in my house.  Make ahead and freezer friendly.
4.67 from 9 votes
Print Recipe Pin Recipe
Favorite
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Course Dinner, Freezer Friendly
Servings 8

Ingredients
  

  • 2 chicken breasts
  • 3 tablespoons oil
  • 1 cup onion small diced
  • 2 stalks celery small diced
  • 4 cloves garlic minced
  • 29 ounces tomato sauce
  • 14.5 ounces petite diced tomatoes
  • 1 cup english peas frozen
  • 1 ½ - 2 teaspoons salt
  • ¾ teaspoon pepper
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon sugar
  • ½ pound spaghetti noodles cooked al dente
  • ¾ Cup pasta water optional
  • 1 cup shredded cheddar cheese
  • ¼ cup shredded parmesan cheese
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Boil the chicken in water until fully cooked.  Remove from the water and allow to cool.  Once the chicken has cooled, shred and place in a large bowl.
  • Heat a large pan over medium heat.  Add in the oil.  Once hot, add in the onions and celery.  Sauté until tender. Add in the garlic and sauté for 30 seconds, or until fragrant.
  • Add the tomato sauce, diced tomatoes, pasta water (if using), salt, pepper, sugar, garlic powder, oregano, basil and english peas to the pan.  Simmer for 20 minutes.
  • Place the noodles and sauce in the bowl with the chicken.  Mix well.
  • Preheat an oven to 350° F and lightly grease a 9x13 baking dish.
  • Spread the pasta mixture evenly in the baking dish, sprinkle with parmesan cheese and shredded cheddar.  Cover with foil and bake for 30-40 minutes.  The sauce should be bubbly, and the cheese will be melted.  Enjoy!
Tried this recipe?Let us know how it was!

Variations

  • Need to use up some thighs or leg quarters? I have made this recipe with 3 leg quarters, and it turned out fantastic.
  • Use leftover roasted chicken.
  • Add or substitute veggies. Zucchini, summer squash, mushrooms and spinach are all great in this recipe.

Deviled Eggs

by Leave a Comment

Classic Deviled Eggs are a must-have side dish for any holiday meal, family get-together, or backyard barbecue. This easy deviled egg recipe is made with simple ingredients and comes together quickly making it the perfect make-ahead appetizer or snack. Creamy, flavorful, and always a crowd-pleaser, these homemade deviled eggs will disappear fast!

I've never been to a gathering-especially in the South-without a plate of deviled eggs on the table. Maybe it's just a family thing, but we never skip them! I've been making deviled eggs since I was seven, standing next to my dad in the kitchen, mashing yolks and sneaking bites of the filling. He was always the one to bring deviled eggs to every event, and now that I raise chickens, I proudly carry on the tradition-always happy for an excuse to use my fresh eggs!

Deviled eggs are great paired with grilled meats, barbecued meats like pulled pork and roasted poultry like turkey and roasted chicken. I love making them because they are fuss free and can be made ahead of time.

Making Deviled Eggs in Advance

Deviled eggs can definitely be made ahead of time, which makes them perfect for entertaining! I recommend preparing the filling and storing it separately from the egg whites if you're making them the day before. Filled too early, the eggs can get a little watery. Just pipe or spoon the filling into the eggs as close to serving time as possible for the best texture and presentation.

Boiling the Eggs

Boiling eggs perfectly every time is actually really easy. The longer the eggs cook, the drier the egg yolks will be, so making sure that the eggs do not overcook is important. When cooked properly, the egg filling will be creamy.

Put all of the eggs in a pan and cover with cold water, at least ½" over the tops of the eggs. Bring to a rolling boil, cover with a lid and remove from the heat. Allow the eggs to sit in the pan, covered, for 12 minutes. The eggs will continue cooking as they sit.

Once the 12 minutes are up, pour all of the water off of the eggs, lightly toss the eggs around in the pan to crack them. Cover them with cold water and ice. This stops the cooking.

Once the eggs have cooled off, peel them immediately. The longer the eggs are allowed to sit in their shells, the harder it will be to peel them.

Deviled Egg Variations

  • Try this recipe with Dijon Mustard
  • Add in minced shallots
  • Garnish with chives
  • Garnish with bacon pieces and green onions

Feel free to add comments below of your favorite versions of Deviled Eggs.

This Deviled Egg recipe can easily be doubled, tripled or quadrupled. When serving deviled eggs, I like to make enough for each person to have three or four deviled eggs each.

More Delicious Recipes

Ham and Cheese Pinwheels

Spinach Dip

Turkey Pinwheels

Sausage Balls

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Deviled Eggs

Deviled Eggs

These traditional Deviled Eggs are perfect for any occasion.  Even the just because occasion.  Made with just a few ingredients, that you most likely already have in your kitchen.
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Appetizer
Servings 6

Ingredients
  

  • 6 large eggs
  • ½ cup mayo
  • 2-3 teaspoons mustard
  • ¼ cup dill pickle finely diced
  • As Needed salt
  • As Needed pepper
  • As Needed paprika
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Put all of the eggs in a pan and cover with cold water, at least ½" over the top of the eggs.  Bring to a rolling boil, cover with a lid and remove from the heat.
  • Allow the eggs to sit in the pan, covered, for 12 minutes. Once the 12 minutes are up, pour all of the water off of the eggs, lightly toss the eggs around in the pan to crack them.  Cover them with cold water and ice.
  • Once the eggs have cooled off, peel them immediately.  The longer the eggs are allowed to sit in their shells, the harder it will be to peel them.
  • Gently slice each egg in half, lengthwise.  Remove the egg yolks and place them in a medium bowl.  Place the egg whites on a serving dish.  If desired, sprinkle a little salt and pepper on the egg whites.
  • Using a fork, mash the egg yolks until they resemble very tiny crumbles.  The more mashed the egg yolks are the creamier the filling will be.  
  • Next add the mayo, mustard and pickles to the mashed yolks.  Mix well.
  • Time to fill the eggs whites.  You can either spoon the filling into the egg whites or put the filling in a piping bag and pipe the filling into the egg whites.  Once all of the eggs are filled, sprinkle with paprika.
  • Refrigerate until needed.

Notes

This recipe yields 12 deviled eggs.
Tried this recipe?Let us know how it was!

Sourdough English Muffins

by 3 Comments

This is my tried-and-true sourdough English muffin recipe, perfected through countless tests to ensure consistent, delicious results every time. These muffins are tender, fluffy, and bursting with flavor, making them far superior to anything you'll find at the store. Best of all, they're surprisingly simple to make! Once you try this recipe, it's sure to become a go-to favorite in your kitchen.

What makes this sourdough English muffin recipe so easy is the minimal effort involved. Simply mix the ingredients the night before and let the dough ferment overnight.

I like to keep a bag of these Sourdough English Muffins in my freezer for quick and easy breakfasts. They are also perfect for making freezer-friendly breakfast sandwiches! Just fill them with your favorite ingredients, freeze them on a tray, and then individually wrap them before storing them in a freezer bag. They're a convenient, homemade alternative to store-bought breakfast options.

HOW TO Make Sourdough English Muffins

HOW TO Make Sourdough English Muffins

Feed your starter 4-6 hours before you plan on making the dough. Once the starter if fully active begin with mixing together all of the ingredients. Mix well, cover with 2 damp towels and set aside until the morning.

Sourdough English Muffin Dough

Lightly flour your work surface and roll out the dough into a 6x13 rectangle. Using a 3" round cutter, cut out 8 circles and place on the prepared baking sheet.

Roll the dough out once again and cut the remaining 4 circles. Place on the baking sheet. Loosely cover with a tea towel and rest until puffy.

Heat a large cast-iron pan over medium-low heat and add a drizzle of oil. Place a few English muffins in the pan and cook for 5-8 minutes on each side. The muffins are ready when they feel dry and sound hollow when tapped. Repeat the process until all the muffins are cooked. Enjoy!

More Sourdough Recipes

Sourdough Bread

Sourdough Bagels

Easy Sourdough Cinnamon Rolls

Sourdough Discard Crackers

Roasted Garlic & Rosemary Sourdough Bread

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Sourdough English Muffins

Sourdough English Muffins

Learn how to make Sourdough English Muffins using sourdough starter.  This simple scratch made recipe yields 12-13 tender, fluffy English Muffins that are absolutely delicious.
3.50 from 2 votes
Print Recipe Pin Recipe
Favorite
Prep Time 12 hours
Cook Time 30 minutes
Total Time 12 hours 30 minutes
Course Breads, Breakfast, Freezer Friendly
Servings 12

Ingredients
  

  • 3 cups bread flour
  • 1 ¼ cups water filtered
  • 1 ½ teaspoons salt
  • 1 ½ teaspoon baking soda
  • 1 tablespoon honey
  • 100 grams active sourdough starter
  • As needed coconut oil or any cooking oil
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • The night before mix together all of the ingredients in a large bowl. Cover with 2 damp towels and leave out overnight.
  • In the morning, line a baking sheet with parchment paper and lightly dust it with flour then cornmeal. Make sure to use a large baking sheet so that the English Muffins aren't touching when they are resting.
  • Lightly flour your work surface and roll out the dough into a 6x13 rectangle. Using a 3" round cutter, cut out 8 circles and place on the prepared baking sheet. 
  • Roll the dough out once again and cut the remaining 4 circles. Place on the baking sheet. Loosely cover with a tea towel and rest until puffy, not doubled. About 1 hour. Longer if your kitchen is cold. 
  • Heat a large cast-iron pan over medium-low heat and add a drizzle of oil. Place a few English muffins in the pan and cook for 5-8 minutes on each side. The muffins are ready when they feel dry and sound hollow when tapped. Repeat the process until all the muffins are cooked. Enjoy!
Tried this recipe?Let us know how it was!

Raising Baby Chicks

by Leave a Comment

So, you have decided to start raising chickens. That is great! Raising chickens is rewarding and quite easy to do. The beginning days of a baby chick's life is the most crucial time. Your chicks will require a lot of care and monitoring. There will be a few important steps that you will need to take to ensure they are properly cared for and have the best start in life.

New egg layers and meat chickens after picking them up from our local Post Office.

A brooder is where the baby chicks will spend the first part of their life. The brooder should be set up and ready to go before getting your baby chicks. Chicks require a warm area to live. The ideal temperature of the brooder should be 95°F. Your brooder should be enclosed and have sufficient room for your chicks to grow. You can find numerous brooder ideas online.

New egg layers in their brooder.

We started out using a large tote as a brooder for our first chicks. It worked great until they outgrew it. We quickly learned that while the large tote worked for the first few weeks, we needed something bigger. It will need to have a lid, because they will start to jump and fly out pretty early. The brooder will need to be large enough to keep the chickens and their food and water containers.

A heat lamp is needed to keep the baby chicks warm. You can find several different types of heat lamps online and in stores. You will need to make sure that the chicks have enough room to move away from the heat lamp if they start to get too hot. Try to keep the heat lamp pointed to one area of the brooder. If the chicks are too hot, they will move away, if they are too cold, they will huddle up underneath it.

It is important that there is enough heat and room in your brooder to keep the chicks from hurting each other. If you have a large brooder with several baby chicks, you may need more than one heat lamp. You will need to adjust the heat lamp to assure the chicks have the right temperature. Just keep in mind that part of the brooder should not be under the heat lamp, so that the chicks can move away from the lamp if they are too hot.

Bedding is needed to help the baby chicks stay warm and make cleaning the brooder easier. It is also necessary to keep the chicks from slipping on their poop. The chicks will poop, a lot. You can line the bottom of the brooder with newspaper or cardboard and top with pine shavings. Clean the brooder daily if you have a lot of chicks. Keep the brooder clean for healthy chicks. It is not safe to use cedar shavings, they are toxic to chickens.

You will need a feeder for the chick's food. There are many different types of feeders available. The small quart feeders are great if you have a few chicks. If you are raising several chicks, you will need one of the long flip top feeders. The feeder should be cleaned out regularly. As the chicks grow you will need to provide them with a larger feeder or multiple feeders.

Poultry Feeder for Baby Chicks

Chick Starter is a medicated feed. This is the best feed to give your baby chicks to help them have a healthy start. You will need use chick starter for the first 18 weeks of their lives. Once they hit 18 weeks, most chickens will start laying eggs. They will then need to be switched to a layer feed.

You will also need a waterer designed for baby chicks. Use clean rocks or marbles for the first few weeks to prevent the chicks from drowning in the water. The water will need to be cleaned daily. Chicks are rather messy and will get their bedding and poop in their water. Never let the waterer go dry. It is important to keep your chicks hydrated. As they grow you will need to provide them with a larger waterer.

Waterer with rocks to prevent chicks from drowning.

Meat chickens should eat chick starter for the first week of their lives. After 1 week their feed needs to be switched to a meat bird feed. Meat bird feed has a higher protein content.

You will need to get them to their brooder immediately. As you place each one in the brooder you will need to dip their beak into their water so that they know where the water is. I recommend using an electrolyte supplement in their water for the first few days. Especially if you are receiving them in the mail. This will give them a boost that will help them thrive.

Keep their food and water full so that they are able to eat or drink whenever they need it. Be sure to watch how they act around the heat lamp, adjust the distance if needed.

For the first week it is important to check your baby chick's vent for "pasty butt". This is where droppings get stuck to the baby chick's vent which forms a blockage. When this happens, it is important to clean the area with warm water to remove the droppings. If left untreated, the chicks can die.

Once your chicks are fully feathered and the nighttime temperatures are above 50 °F you can put them outside in their coop.

I hope this post was helpful. Here are a few more post that you may like to check out.

Cornish Cross Meat Chicken
Raising Meat Chickens
Light Brahams Chicken
Raising Chickens for Eggs
Storing Fresh Chicken Eggs
Storing Fresh Chicken Eggs

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

Easy Creamy White Wine Chicken

by 2 Comments

If you are looking for a restaurant-quality meal that you can actually pull off on a busy weeknight, this Easy Creamy White Wine Chicken is the one! It is a simple, from scratch dish that uses just a few pantry staples to create a sauce that tastes amazing!

The secret to this recipe is the "fond", those little brown bits left in the pan after searing the chicken. When the white wine and chicken stock hit the hot pan, it lifts all that flavor to create a rich, flavorful base for the cream. It's elegant enough for company but fast enough for any night of the week!

Table of contents

Key Ingredients & Substitutions

  • Chicken Breasts - I recommend slicing larger breasts into thin cutlets, so they cook quickly and more evenly. Substitute with boneless skinless chicken thighs if you have them!
  • Dry White Wine - For the best flavor, use a dry wine like Chardonnay, Pinot Grigio or Sauvignon Blanc. They are fantastic pairings for a cream sauce. If you don't regularly keep white wine in your kitchen, you can grab a bottle of white cooking wine. It's shelf stable and works great in this recipe.
  • Heavy Cream - A must for the creamy sauce.

See the recipe card below for the full list of ingredients and measurements.

How To Make Easy Creamy White Wine Chicken

I love how easily this skillet recipe come together! It really doesn't take much time at all to make it. Here is how to pull it all together:

  1. Pat the chicken dry and season both sides with the spice mixture.
  1. Sear the chicken in a hot skillet until golden brown and cooked through (165°F). Remove from the heat and set aside.
  1. Reduce the heat to medium and deglaze the pan with the wine and chicken stock. Scrape up those flavorful brown bits from the bottom of the pan. Simmer until it has reduced by half.
  1. Stir in the heavy cream and a splash of lemon juice. Continue simmering until the sauce is thick enough to coat the back of a spoon.
  1. Add the chicken back to the pan to heat through.
  1. Garnish with fresh herbs if desired. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Don't rush the reduction. If you add the cream before the wine and stock have reduced by half, your sauce will be too thin. Patience here pays off in flavor!
  • Use Thin Cutlets. If you are working with chicken breasts that are very thick, they will take longer to cook. Slicing them into cutlets ensures a quick, even cook. This also reduces the chances of burning the fond!
  • Switch to thighs for more flavor! If you have boneless skinless thighs, you can swap them for the chicken breasts and cook to the same 165°F internal temp.
  • Want to add veggies? This sauce is very versatile. Feel free to stir in some fresh spinach, kale, or sautéed mushrooms right before adding the chicken back into the pan.

What to Serve with Creamy White Wine Chicken

This creamy white wine sauce is so good! I love serving it with something to soak it all up! Here are my favorite parings:

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat leftovers, gently reheat in a skillet over low heat. If the sauce has thickened too much, add a tiny splash of chicken stock or water to loosen it back up.

I really hope you give this Easy Creamy White Wine Chicken a try soon! It's so easy to make and tastes so good!

-Sky🩷

More Delicious Recipes

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

If you tried this Easy Creamy White Wine Chicken recipe or any other recipe on my blog, I'd love to hear from you! Leave a 🌟 star rating and let me know how it went in the comment section below!

📖 Recipe

Easy Creamy White Wine Chicken

Easy Creamy White Wine Chicken

This Creamy White Wine Chicken features perfectly pan-seared cutlets in a rich, velvety white wine sauce. An easy weeknight dinner win!
4 from 1 vote
Print Recipe Pin Recipe
Favorite
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Servings 4 Servings
Calories 568 kcal

Ingredients
  

  • 4 chicken breasts or 2 thick breasts cut into thin cutlets
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons olive oil
  • ¼ cup white wine such as Chardonnay, Pinot Grigio or Sauvignon Blanc
  • ½ cup chicken stock
  • 1 cup heavy cream
  • 1 splash fresh lemon juice
  • 1 teaspoon chopped fresh thyme or parsley for garnish
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Pat the chicken dry with paper towels. Mix together the salt, pepper and garlic powder. Season both sides with the spice mixture.
  • Heat a large skillet over medium high heat. Add in the oil, allow to heat up. Add the chicken and cook undisturbed for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F. Remove the chicken and set aside.
  • Reduce heat to medium. Pour in the white wine and chicken stock. Use a wooden spoon to scrape the browned bits (the fond) from the bottom of the pan. Simmer until the liquid has reduced by half.
  • Stir in the heavy cream and a splash of fresh lemon juice. Continue simmering until the cream has thickened into a sauce. To check when the cream is thick enough, dip a spoon into the sauce, it should coat the back of the spoon. Season with additional salt and pepper to taste.
  • Return the chicken to the pan to warm through. Garnish with fresh herbs if desired and serve immediately. Enjoy!

Notes

  • Variations: To use chicken thighs: Sear boneless thighs to 165°F or bone-in thighs to 180°F.
  • Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of stock to loosen the sauce.

Nutrition

Calories: 568kcalCarbohydrates: 3gProtein: 51gFat: 38gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.03gCholesterol: 213mgSodium: 904mgPotassium: 938mgFiber: 0.1gSugar: 2gVitamin A: 945IUVitamin C: 3mgCalcium: 54mgIron: 1mg
Tried this recipe?Let us know how it was!

Raising Chickens for Eggs

by Leave a Comment

Raising chickens for eggs can be fun and rewarding. I love how different their personalities are and how they always make me smile. Collecting eggs daily is always fun for me and my kids. Raising chickens is fairly hands-off and easy. That is probably why most new homesteaders start with chickens. If you are wanting to get started with chickens, now is a good time to start.

I think most of us start with laying hens, hens that are kept for eggs. This is an easy way to have fresh eggs year-round and start your journey in raising livestock. Chickens are also great to raise for meat. Before you start you may want to consider a few things.

Raising animals for meat, or in this case eggs, will greatly change how you live your everyday life. Sometimes we don't really think about what all we will need to address until it is too late. So, before you dive in, ask yourself a few of these questions.

Before Getting Chickens

  • What purpose will the chickens serve?
  • Have you done enough research to be prepared for chickens? Being knowledgeable about common issues with chickens is important. Knowing what to look for in ill chickens could potentially save your whole flock from getting ill.
  • Are you allowed to have chickens? Some areas, especially in city limits, will not allow chickens or will only allow a certain number of chickens.
  • Where will the chickens live? Will they have a stationary chicken coop or will they live in a chicken tractor. (Later we will discuss the pros and cons of each.) Will you have enough room for the number of chickens you are wanting to keep?
  • Are you prepared to deal with sickness and death of your chickens? Inevitably sickness and or death of one or more of your chickens will happen. You need to be prepared to deal with it. Will you be willing to care for sick or injured chickens?
  • Who will care for your chickens when you are out of town? When leaving your home for longer than a day you will need to make sure someone will be able to come to your home to feed your chickens and check on them. Chickens are easy prey for predators and if you are not there, someone will need to stop by regularly to check on your chickens.

Although they are fairly hands-off animals, they do still need care and attention regularly. Make sure that you can properly care for chickens before jumping in.

Choose The Breed

Not all chickens will produce the same color or size egg. Some chicken breeds lay more often than other breeds. Be sure to research breeds before buying chickens. It may help to find out which chicken breeds locals keep in your area.

Some breeds are well suited for areas that get really cold. In areas that have mild winters, you may even be able to keep getting eggs through the winter. The two breeds that we started with on our homestead are Black Marans and Blue Rock Plymouth. Both of these chickens lay throughout our mild winters here in East Texas.

Light Brahams Chicken
Beautiful Light Brahma Chicken

They even kept laying eggs through a freak winter storm a few years ago, in -5°F! Not all of the chickens will lay every day, egg production does slow down during the cooler weather, but we still get eggs.

Some of the friendliest chickens I have owned are Barred Rocks. I call them the nosey sisters because they are always right beside me, even jumping up on me, whenever I am in their coop. They are super nice and love attention. My Bielefelder chicken loves being held and petted. She is the sweetest chicken.

Chicken eggs come in many different sizes and colors. This may be a deciding factor in deciding on a specific breed, or two. I do a lot of baking, so I like to have chickens that lay large to extra-large eggs. Finding breeds is easy, most of your online hatcheries will have info on the breeds they sell. Read up on the breeds you plan on getting before getting them.

My sweet Bielefelder. She has the most beautiful feather design.

How Many Chickens Should You Get?

This depends on your usage of eggs. How many eggs are you already using in a week? Do you use a lot of eggs in cooking and baking? This will help you decide on how many chickens you need to keep.

You can expect each chicken to lay 1 egg every day or two. If you are lucky, you will be able to get 1 egg from each chicken every day. I would say 3 chickens per person in your household would be sufficient.

If you do a lot of baking, you may need to keep a few extra chickens. If for some reason you start to get overran with eggs, it happens to us all, family and friends are usually happy to receive fresh eggs.

Black Maran Chicken. She lays gorgeous chocolate eggs!

Where Will The Chickens Live?

Chicken Coop or Chicken Tractor? There are pros and cons to both a stationary chicken coop and a movable chicken tractor. You can build your own or buy them online or in stores.

A stationary chicken coop is what most of us are familiar with. It is probably what you think of when you think of a chicken coop. These types of coops are not movable a usually have a fenced in area surrounding the chicken coop called the chicken run. These types of coops are great. They provide the chickens with their basic needs to live.

Shelter from the weather and predators, roosting bars and nesting boxes. The size of the coop and run should reflect the size of your flock. Making sure to give each chicken enough room is important. While they don't take up much space inside the coop, each chicken should have plenty of room outside the coop in the run.

The con with stationary chicken coops is that the chickens will quickly exhaust the grass where they are and when it rains it will be super muddy. Chickens also really like getting to roam around in fresh grass. By keeping them in the same spot they will not be able to do that.

One alternative to this is to use movable poultry fencing. This allows the chickens to be on fresh grass every few days and prevents them from exhausting the grass. The same principle is used for chickens kept in a tractor. Happy chickens equal lots of eggs.

Chicken tractors are movable chicken coops. These are great for allowing your chickens to be on fresh grass all the time and never allowing them to sit in one place. This will prevent them from exhausting the grass.

You will find two variations of the chicken tractor, one that is completely enclosed, the other is a tractor that has a door to let the chickens out into a fenced in area. Everything about the chicken tractor is great. If I had to think of one con, it would be moving the tractor and fence several times a week. But a little hard work never killed anyone. Plus, if the chickens are happy, you get eggs!

It really boils down to which method of keeping chickens is better suited for you and your family. You may start with a stationary coop and decide later on that you want to use a chicken tractor, or vice versa.

Chicken coops will need to be cleaned at least twice a year. You want to make sure and muck out any manure or spent bedding and just spray or wipe down anything that has manure on it. This will help keep your hens healthy and happy.

Nesting Boxes

Nesting boxes are important for egg layers. Providing your chickens with nice clean nesting boxes will prevent them from laying in random places. This also gives them a bit of privacy.

Hens will lay their eggs wherever they can nest, as long as they feel safe. If you provide them with a nice clean nesting box, you will save yourself from a daily egg hunt. Nesting boxes will also keep your eggs cleaner.

It is important to change out the bedding you use in the nesting boxes whenever it needs it. Once a month should be fine, unless a chicken has been brooding or sleeping in the nesting box. Then you may find the nesting box has manure in it and needs to be cleaned.

Feeding Your Hens

Hens need to be fed layer feed in order to keep them producing eggs. Layer feed is a balanced diet consisting of 16% to 18% protein. This is very important; you do not want to keep feeding them chick starter after 18 weeks. This is usually the time that your hens will start laying eggs. To keep their bodies healthy, you need to feed them properly.

It is also good to feed them ground oyster shells for calcium. Since their eggs are made up of calcium it is recommended to keep a separate container of oyster shells available for the chickens to eat as needed. You can find these at most of your local feed stores. If you ever see an egg that has either formed a very thin shell or even no shell at all, your hens need oyster shells. It is best to make it a habit of feeding it to them or keeping it available to them.

During the winter they will also need to be fed scratch grains for extra fat. This is not meant to replace their layer feed, just an addition to their normal feed to help them stay warm. A handful or two of scratch grains every day or every other day should be fine. Meal worms are also a great treat to give your chickens.

Chickens eat all day, really, all day. So, any treat you give them, they will be happy with. They really enjoy fruits and veggies like cabbage, broccoli, apples and strawberries. Even tossing them some of your yard trimmings is a great way to give them a nice treat.

I also like to add Diatomaceous Earth to my chickens feed every few days to help prevent parasites. DE (Diatomaceous Earth) is a great for chickens to ingest and for them to dust bathe in.

Water for Your Chickens

It is important to keep fresh water available to your chickens at all times. Make it a habit to regularly clean the water pale as well. The chickens will kick dirt into the water, constantly, so make sure to clean it often.

Adding a splash of Apple Cider Vinegar to the chicken's water is a great way to keep you chicken's immune system boosted. Keeping your flock healthy by adding Apple Cider Vinegar to their water is an easy step to take. I especially like to add it to their water during the hot summer to help their digestive tract.

For some reason chickens will drink less water while it is hot. I have found that adding black oil sunflower seeds to their water once a day is a great way to get them drinking it. Trust me, they will not pass up a chance for extra food.

If it is extremely hot it is important to give your chickens fresh water throughout the day. Chickens will not drink as much as they should if their water gets too hot. You can also add ice to their water to keep it cool.

If you see your chickens sitting next to the water and panting, chances are they need cooler water because it is too hot, and they are having a hard time cooling off.

Monitoring Your Chickens

Knowing what to look for when a chicken is ill is important. As chicken owners who have invested money into our chickens, we need to know what signs to look for when a chicken is not feeling well. This will help you prevent your entire flock from getting sick and hopefully cure what your chicken has before it is too late. There are many online sources to help determine what is wrong with your chicken, if anything at all.

There are a whole host of illnesses that can plague your flock. Parasites like mites and lice are something that you should watch for too. The best way to tell if something is off with a chicken is by their behavior. Chickens hardly lay around, except for the occasional rest, which doesn't happen often, or a dust bath.

So, if you see a chicken not moving much, definitely check on them. Especially if they are keeping away from the rest of the flock. Chickens will do this to keep the others from getting sick too.

You want to listen for breathing problems, sneezing and oozing from the eyes, nose and mouth. All of these symptoms indicated illness and should be treated promptly. Check the color of their combs, wattles and feet. If they are pale looking, then something is probably going on with the chicken.

You should also make it a habit to pick your chickens up and check their skin for mites and lice. Usually if your chicken is bothered by mites or lice, you will notice them scratching or biting at their skin quite often. You will even notice feathers missing and irritated skin.

I like to sprinkle diatomaceous earth (DE) in the area I see my chickens dust bathing in (if you have never seen this, it is the cutest thing) to help prevent parasites.

Thankfully there are ways to help cure your chickens of most illnesses and parasites. Some feed stores will have treatments available. Keeping them separated from their flock while treating them is important. This will help prevent the spread to the rest of the flock.

I hope that this post is helpful and that you are now ready to start raising your own chickens for eggs!

Baby Chicks
Raising Baby Chicks
Storing Fresh Chicken Eggs
Storing Fresh Chicken Eggs

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

Sourdough Bread

by 13 Comments

If you are looking for a simple Sourdough Bread recipe, you have come to the right place. This easy sourdough recipe is perfect for beginners and seasoned bakers.

There is something quite therapeutic about baking a loaf of homemade sourdough bread. The quality is far better than any sourdough that you can buy from the store. Not to mention, you control what goes in it.

The entire process, from feeding the starter to stretching and folding the dough, fermenting, shaping, and finally baking, becomes more intuitive and effortless with each attempt. The ultimate reward is the end product: a beautifully crusty and delicious loaf of sourdough bread, handcrafted by you!

Table of contents

My Latest Videos

Sourdough bread has gained popularity due to its simplicity in preparation and its health benefits over traditional sandwich bread.

The fermentation process that sourdough goes through make the bread much easier to digest than bread that is made without the fermentation process.

Making the dough the day before and allowing it to sit overnight in the refrigerator makes it easy to fit into my daily schedule. Which means I am baking my bread first thing in the morning. If baking your bread in the morning is not an option, you can adjust the times to fit your schedule.

I find that the best fermentation happens with at least 12 hours of resting in the refrigerator. However, you can bake in as little as 10 hours or even longer than 12 hours.

How To Tell If Your Sourdough Starter Is Active

The key to successful sourdough bread is ensuring that your starter is active and ready for use. An inactive starter means your bread won't rise. Fortunately, it's simple to test. I like to place a rubber band around the jar at the level of the starter when I feed it. After a few hours, I can easily see if the starter has risen and by how much.

You can gauge the activity of the starter by the bubbles on its surface; an active starter will have many. To test it, drop a small amount of the starter into a bowl of water; if it floats, it's active and ready for use.

Equipment For Making Sourdough Bread

  • A kitchen scale is essential for accurately measuring ingredients. Especially since it is best to measure in grams.
  • Large mixing bowl is needed to allow the dough enough room to rise.
  • Banneton is a basket used to proof bread in. You can use a bowl if you do not have a banneton.
  • Bowl Scraper is your best friend when making anything with sourdough.
  • Bread Lame or razor blade to score the bread. If you do not have either of the two, a really sharp knife can be used.
  • Dutch Oven for baking the bread. Covering the dough as it bakes allows it to steam, which creates the super crusty crust. I use a Lodge Cast Iron Dutch Oven that I found on amazon. I absolutely love baking my sourdough in this dutch oven.

Sourdough Bread Schedule

Below is a schedule for making sourdough bread. It's important to note that the entire process relies on a warm environment. In a colder setting, the process could take significantly longer.

I use warm water when feeding my starter and put it on my stove with the stove light on. This helps the starter become active faster. When the kitchen is colder, I will keep my dough in the oven and periodically warm it up by turning the oven on for 10 to 15 seconds, just enough to warm it. I will do this every time I do a stretch and fold. Again, while it is bulk fermenting.

If your schedule is more flexible or it is warmer where you are making it, then you may not need to do these things. Also keep in mind that the entire schedule can vary depending on the amount of time it takes your starter to be fully active and is ready to be used.

7 a.m Feed your starter.

12 p.m. Mix together the flour and water and set aside to autolyse.

1 p.m. Mix in the remaining ingredients. Begin the slap and fold technique. This a kneading technique used for wet doughs that are rather tricky to handle.

Tip

Keep a bowl of water nearby to help handle the sticky dough.

Begin by putting the dough onto a clean work surface. Dip your fingertips in the water, grabbing from the middle, pick the dough up with both hands. Slap it down onto the work surface then stretch it up towards your body and fold over the dough.

When picking the dough back up, grab from the middle, turn 90° and repeat the process for 5 minutes. The dough will start to smooth out as you knead.

(Recently, I've adopted a gentler version of the slap and fold method, performed directly in the bowl. I use the same technique but without the slapping motion; instead, I allow the dough to stretch slightly before folding it over to continue the process.)

Place the dough back into your bowl, cover with a damp towel or plastic wrap, place in a warm spot and let rest for 30 minutes.

1:35 p.m. Begin stretching and folding the dough.

With the dough still in the bowl, dip your fingers in the water and reach down into the bowl, grab the bottom of the dough firmly and pull up, stretching as far as the dough allows, and then fold it over to the other side.

Turn the bowl slightly and continue until all of the dough has been stretched and folded 1 time. Do this 6 times, allowing the dough to rest for 15 minutes in between the first 3 stretch and folds and 30 minutes in between the last 3 stretch and folds.

3:50 p.m. Cover and let rest to bulk ferment until doubled.

8 p.m. This time may vary, depending on how long it takes for your dough to double in size. Pour the dough out onto a lightly floured work surface. Being gentle to prevent deflating the bubbles in the dough.

Shape the dough by pulling the right side over onto the left side, then pulling the left side over onto the right side. Then pull the top up and back towards your body, using the dough to round out the dough and make the shape tight.

Place into a generously floured banneton with the seam side facing up. Dust with more flour, cover with plastic wrap or a towel and place in the refrigerator for at least 12 hours.

In The Morning

8:30 a.m. Preheat a dutch oven in a 450° F oven for 1 hour.

9:30 am Lightly flour the dutch oven or line with parchment paper. Remove the bread from the refrigerator and carefully place it in the dutch oven, or on the parchment paper and score with a bread lame. Place the top of the dutch oven back on and place into the oven for 25 minutes.

Remove the lid and continue baking for another 15 minutes. Remove from the oven and place on a wire rack to cool.

Now for the hard part, allow the bread to cool completely before slicing. Enjoy!

Tip

Let the bread cool completely before slicing it. Slicing the bread before it properly cools will result in a sticky, gummy interior texture.

More Sourdough Recipes

Sourdough Bagels

Roasted Garlic and Rosemary Sourdough Bread

Sourdough English Muffins

Sourdough Cinnamon Rolls

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

If you tried this Easy Sourdough Bread recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comments below!

📖 Recipe

Sourdough Bread

Sourdough Bread

The perfect sourdough recipe for beginners and seasoned bakers. This recipe yields a soft texture and deliciously tangy flavor. You will keep coming back to this recipe time and time again.
4.86 from 7 votes
Print Recipe Pin Recipe
Favorite
Prep Time 1 day
Cook Time 40 minutes
Total Time 1 day 40 minutes
Course Breads, Freezer Friendly
Servings 1 Loaf

Equipment

  • Round Banneton Proofing Basket
  • Bread Lame
  • Dutch Oven

Ingredients
  

  • 500 grams bread flour
  • 350 grams warm water filtered
  • 100 grams starter fed and active
  • 10 grams salt
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Combine the warm water and flour, cover and allow to sit for 1 hour.
  • Mix in the remaining ingredients. Begin the slap and fold technique, continue for 5 minutes.  Cover and set aside for 30 minutes. 
  • Begin stretching and folding the dough. With the dough still in the bowl, dip your fingers in the water and reach down into the bowl, grab the bottom of the dough firmly and pull up, stretching as far as the dough allows, and then fold it over to the other side. Turn the bowl slightly and continue until all of the dough has been stretched and folded 1 time. Do this 6 times, allowing the dough to rest for 15 minutes in between the first 3 stretch and folds and 30 minutes in between the last 3 stretch and folds.
  • Cover and let rest to bulk ferment until doubled.
  • Remove from the bowl and place on a lightly floured work surface. Shape the dough by pulling the right side over onto the left side, then pulling the left side over onto the right side. Then pull the top up and back towards your body, using the dough to round out the dough and make the shape tight. Place into a generously floured banneton with the seam side facing up. Dust with more flour, cover with plastic wrap or a towel and place in the refrigerator for at least 12 hours.
  • Preheat a dutch oven in a 450° F oven for 1 hour.
  • Lightly flour the dutch oven or line with parchment paper. Remove the bread from the refrigerator and carefully place it in the dutch oven, or on the parchment paper and score with a bread lame. Place the top of the dutch oven back on and place into the oven for 25 minutes.
  • Remove from the oven and place on a wire rack to cool. Allow to completely before slicing. Enjoy!

Notes

  • Recently, I've adopted a gentler version of the slap and fold method, performed directly in the bowl. I use the same technique but without the slapping motion; instead, I allow the dough to stretch slightly before folding it over to continue the process.
  • Keep a bowl of water nearby to help handle the sticky dough.
  • Let the bread cool completely before slicing it. Slicing the bread before it properly cools will result in a sticky, gummy interior texture.
Tried this recipe?Let us know how it was!

Chicken Parmesan

by Leave a Comment

This simple Chicken Parmesan is a perfect go-to for a quick, delicious weeknight dinner. Crispy, golden-brown, perfectly seasoned chicken breasts are topped with a rich, from-scratch marinara sauce that takes this comforting classic to the next level.

I've been making this dish for years, and let me tell you, it's one of those recipes that never fails to impress. It's freezer-friendly, kid-approved, and feels fancy even though it's simple.

👇Jump to:

My Latest Videos

Whether I'm serving it with spaghetti and broccoli or just piling it onto a buttered Texas Toast for sandwiches, it always gets rave reviews from my crew.

Key Ingredients & Substitutions

  • Chicken breasts sliced in half horizontally to create thinner cutlets. This helps them cook quickly and evenly.
  • Panko Breadcrumbs have a great texture and are great for frying food. They tend to keep crispy for longer. You can use regular breadcrumbs if you like.
  • Chicken Breasts - Sliced in half horizontally for thinner cutlets that cook quickly and evenly. You can also use chicken cutlets to skip slicing.
  • Panko Breadcrumbs - Panko gives the chicken that signature crunch, but regular breadcrumbs will work in a pinch.
  • Parmesan Cheese - I prefer shredded for more flavor and texture, but grated Parmesan is a fine substitute.
  • Mozzarella Cheese to top the finished chicken with!
  • Tomato Sauce + Diced Tomatoes - This duo gives the sauce both richness and texture. Petite diced tomatoes are my go-to, but any variety will work. Or you can opt for your favorite premade marinara sauce.

If you are making pasta with this dish add ½-1 cup of your pasta water to the marinara while it simmers to help the sauce stick to the pasta better.

How To Make Chicken Parmesan

This recipe may look like it will take a long time, but trust me, it doesn't take that long at all. The steps are simple, and everything can be prepped ahead if needed.

STEP 1

Start by making the marinara: In a large pan over medium heat, add olive oil. Once hot, sauté the onions until translucent, about 6 minutes. Add garlic and cook for 30 seconds.

STEP 2

Stir in tomato sauce, diced tomatoes, basil, oregano, salt, pepper, and sugar. Bring to a simmer and cook for 20 minutes, stirring occasionally.

STEP 3

Place chicken on a cutting board, cover with plastic wrap, and gently pound to an even thickness. Lightly season both sides with salt and pepper.

STEP 4

Set up your dredging station:

  • One bowl with flour
  • One bowl with eggs and water (whisked)
  • One bowl with breadcrumbs, parmesan, garlic powder, paprika, oregano, parsley, salt, and pepper

STEP 5

Dredge each piece of chicken in the flour (shake off excess), then dip into the egg wash, and finally press into the breadcrumb mixture, coating evenly.

STEP 6

In a large skillet, heat 1 inch of oil over medium-high heat. Cook chicken in batches, about 6 minutes per side, or until golden brown and fully cooked. Transfer to a cooling rack. Repeat as needed.

STEP 7

To serve, spoon marinara over the fried chicken and top with mozzarella cheese. Place in a 450°F oven for about 8 minutes to melt the cheese. Enjoy!

💡Expert Tips

  • Freeze for Later: Bread the chicken and freeze uncooked or cook and then freeze. Either way, you'll have a ready-to-go dinner in your freezer.
  • Always use a wire rack when cooling your fried chicken to prevent sogginess.
  • Want to serve this Chicken Parmesan with Spaghetti? Cook 10-12 ounces of spaghetti noodles and double the marinara sauce!

More Delicious Recipes

Homemade Breadsticks

Stuffed Jumbo Shells

Homemade Lasagna

The Best Garlic Bread

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Chicken Parmesan

Chicken Parmesan

Simple and delicious Chicken Parmesan from scratch. Topped with a rich saucy marinara sauce. A dinner that everyone will love.
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, Lunch
Servings 4

Ingredients
  

For The Chicken

  • 2 chicken breasts sliced in half horizontaly
  • ¾ cup flour
  • 1 ½ cups panko bread crumbs
  • 3 large eggs
  • ¼ Cuc water
  • ½ cup parmesan shredded
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 teaspoon oregano dried
  • 1 teaspoon parsley dried

For The Marinara

  • ½ cup onion small diced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 cups tomato sauce
  • 14.5 ounce can diced tomatoes
  • 1 teaspoon basil dried
  • ½ teaspoon oregano dried
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon sugar

Topping

  • 6 ounces mozzarella cheese
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Start by making the marinara: In a large pan over medium heat, add olive oil. Once hot, sauté the onions until translucent, about 6 minutes. Add garlic and cook for 30 seconds.
  • Now add in the tomato sauce, diced tomatoes and all of the herbs and spices.  Bring to a simmer and allow to cook for 20 minutes, stirring occasionally.

For the Chicken

  • Place chicken on a cutting board, cover with plastic wrap, and gently pound to an even thickness. Lightly season both sides with ½ teaspoon of the salt and ¼ teaspoon of the pepper.
  • In a bowl (or pie dish) mix together the eggs and water to make the egg wash. In a separate bowl mix together the breadcrumbs, parmesan cheese, and all of the remaining herbs and spices.  Place the flour in a separate bowl.
  • Dredge the chicken in the flour shaking off the excess, then dip into the eggwash and firmly press into the breadcrumbs.  Making sure to coat each piece evenly.
  • In a large skillet heat 1 inch of vegetable oil or canola oil over medium-high heat.  Begin cooking the chicken. Cook on each side for approximately 6 minutes, or until golden brown and cooked through.  Place on a cooling rack.  Repeat until all of the chicken is done. 
  • To serve, spoon marinara over the fried chicken and top with mozzarella cheese. Place in a 450°F oven for about 8 minutes to melt the cheese. Enjoy!

Notes

  • Freeze for Later: Bread the chicken and freeze uncooked or cook and then freeze. Either way, you'll have a ready-to-go dinner in your freezer.
  • Always use a wire rack when cooling your fried chicken to prevent sogginess.
  • Want to serve this Chicken Parmesan with Spaghetti? Cook 10-12 ounces of spaghetti noodles and double the marinara sauce!
Tried this recipe?Let us know how it was!

Meatballs

by Leave a Comment

Quick and easy homemade meatballs make the perfect weeknight dinner. Whether served with marinara sauce or in a meatball sub, these tasty meatballs are sure to be a favorite.

What I love about making these delicious meatballs is how easy they are to make. They use simple, pantry ingredients and come together in under 1 hour. Plus, I know when I make these for dinner, all three of my kids will eat them. That's a huge bonus in my book!

My Latest Videos

How To Make Homemade Meatballs

Mix together all of the ingredients in a bowl. Mixing thoroughly so that all of the ingredients are fully incorporated.

Portion and roll the meatballs into balls. You can roll them as big or small as you like. I tend to go for a medium sized meatball, about 2 tablespoons. This usually gives me about 20 meatballs.

To sauté the meatballs, heat a large pan over medium heat and add in about 2 tablespoons of olive oil. Begin sauteing the meatballs, cooking each one for 2-3 minutes on each side to brown them nicely. If you want to eat them without sauce, you will need to cook them all the way. If you want to simmer them in marinara sauce, just brown them and allow them to finish cooking in the sauce.

To bake the meatballs place them on a parchment lined sheet tray and place them in a 375° F oven and cook for about 20 minutes, if you want to finish them in a marinara sauce. Or cook for about 30 minutes if you are wanting to eat them without sauce.

Freezing Tips

Meatballs are ideal for preparing ahead of time, freezing, and using as leftovers. I often double the recipe and freeze half for future use. Whenever possible, I make a meal or a portion of it in advance and store it in the freezer.

You can cook the meatballs first, then freeze them if you are wanting a faster dinner option. I like to just place them on a sheet tray lined with parchment paper, making sure none of them are touching and freeze them.

Once they are completely frozen, I just toss them in a freezer bag and back into the freezer. I pull them out the night before I want to cook them and let them thaw in the refrigerator overnight.

More Delicious Recipes

Meatballs and Gravy

Cheesy Meatball Pasta Bake

Garlic Bread

Sautéed Green Beans with Mushrooms

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Meatballs

Meatballs

Quick and easy homemade meatballs make the perfect weeknight dinner. Whether served with marinara sauce or in a meatball sub, these tasty meatballs are sure to be a favorite.
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Servings 4

Ingredients
  

  • 1 pound ground beef
  • ¼ up bread crumbs
  • ¼ cup parmesan cheese shredded
  • 1 teaspoon oregano dried
  • 1 ½ teaspoons parsley dried or fresh
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon worcestershire sauce
  • 1 large egg
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Mix together all of the ingredients in a bowl. Mixing thoroughly so that all of the ingredients are fully incorporated.
  • Portion and roll the meat mixture into balls.  You can roll them as big or small as you like.  I tend to go for a medium sized meatball, about 2 tablespoons.  Which yields roughly 25 meatballs.
  • To sauté the meatballs, heat a large pan over medium heat and add in about 2 tablespoons of olive oil. Begin sautéing the meatballs, cooking each one for 2-3 minutes on each side to brown them. If you want to eat them without sauce, you will need to cook them all the way. If you want to simmer them in marinara sauce, just brown them and allow them to finish cooking in the sauce.
  • To bake the meatballs place them on a parchment lined sheet tray and place them in a 375° F oven and cook for about 20 minutes, if you want to finish them in a marinara sauce. Or cook for about 30 minutes if you are wanting to eat them without sauce.  Enjoy!

Notes

This recipe makes 20-25 meatballs.
Tried this recipe?Let us know how it was!

Marinara Sauce

by Leave a Comment

A simple homemade Marinara Sauce recipe is a must-have in everyone's cookbook. Preparing Marinara Sauce from scratch is quite easy. The best part? You probably already have the ingredients to make it!

This recipe has been my go-to recipe for several years now. Sometimes I will use fresh herbs and other times I use dried herbs. It is great either way. If I am making it as a dipping sauce for something like breadsticks with cheese, I will reduce the amount of tomato sauce by ¼ to have a chunkier sauce.

Another great thing about this recipe is that it freezes well. Whenever I am making marinara, I like to make double or even triple the recipe and freeze the rest, portioning with meals in mind. That is something I do often to make cooking easier.

My Latest Videos

Ingredients

  • Onion- Every good tomato-based sauce should have onion. Onion adds great flavor. If you are not a fan of onion's texture, you can grate or finely mince the onion and sauté it for a few minutes.
  • Olive Oil- For sautéing the onion and garlic. You can use vegetable or canola oil if you prefer.
  • Garlic- Fresh garlic is a must for a good marinara.
  • Tomato Sauce- The base of the marinara.
  • Diced Tomatoes-To add texture to the sauce.
  • Basil-Offers great flavor. You can use dried or fresh. Just be sure to add the fresh basil at the end of cooking for the best flavor.
  • Oregano-Offers great flavor. You can used fresh or dried oregano. If using fresh Oregano, add it at the end of cooking for the best flavor.
  • Salt
  • Pepper
  • Sugar- This helps cut the acidity of the tomatoes in the sauce.
Meatballs

How To make Marinara Sauce

Start by sautéing the onions in a medium pot over medium heat until translucent. Add in the minced garlic and sauté 30 seconds.

Next add in the tomato sauce, diced tomatoes and all of the seasonings. Allow the sauce to simmer, adjusting the heat if needed, for 20 minutes. Taste and adjust the seasonings if needed. If using fresh herbs, add them now.

Your sauce is ready to be used. Enjoy!

💡Expert Tips

  • If you like a thicker marinara for a dipping sauce, cut back on the amount of tomato sauce and adjust the seasonings.
  • To add to a pasta dish, add in ½ cup of your pasta water to make your marinara sauce to make it stick to the pasta better.
  • For a spicy marinara add crushed red pepper flakes.

Freezing Tip

To freeze marinara sauce, transfer the cooled sauce into an airtight container, ensuring to leave approximately one inch of space from the top, then freeze. Ensure it is completely thawed before use.

More Delicious Recipes

Meatballs

Cheesy Meatball Pasta Bake

Garlic Bread

Sautéed Green Beans with Mushrooms

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Marinara Sauce

Marinara Sauce

A simple homemade Marinara Sauce recipe is a must-have in everyone's cookbook. Preparing Marinara Sauce from scratch is quite easy. The best part? You probably already have the ingredients to make it!
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Freezer Friendly, Sauces
Servings 4

Ingredients
  

  • 2 tablespoons olive oil
  • ½ cup onion small diced
  • 3 cloves garlic minced
  • 1 quart tomato sauce
  • 14.5 ounces petite diced tomatoes
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon sugar
  • ½ cup pasta water if making with pasta
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat a large pan over medium heat, add in the oil.  Once the oil is hot add in the onions and sautée until translucent.  About 6 minutes. 
    Next add in the garlic and sautée for 30 seconds.
  • Now add in the tomato sauce, diced tomatoes and all of the herbs and spices.  Bring to a simmer and allow to cook for 20 minutes, stirring occasionally.
  • If making this with pasta add in ½ cup of your pasta water, stir well and adjust the seasonings if needed.  Enjoy!
Tried this recipe?Let us know how it was!

Baking Essentials

by Leave a Comment

Baking from scratch is one of the most rewarding ways to fill your kitchen with comfort, joy, and the smell of something sweet in the oven. Whether you're whipping up a batch of cookies after school or baking a cake for a weekend gathering, having a well-stocked pantry makes it easier and more enjoyable. These baking essentials are my go-to ingredients-the building blocks for all my favorite homemade treats.

Baking Essentials

Over the years, I've come to rely on a handful of pantry staples that I keep stocked year-round. These ingredients allow me to pull together everything from chocolate chip cookies to muffins and cakes without a last-minute grocery trip. If you're just getting started with baking from scratch, this list is a great place to begin. And if you're a seasoned baker, maybe you'll spot a new favorite or two!

You may also find this Pantry Essentials post and this Spice Cabinet Essentials post helpful!

Table of contents

My Latest Videos

Spice Cabinet

Here is a basic list of spices to keep stocked in your spice cabinet for baking. From warm apple pie to pumpkin bread, these spices can be used for so many recipes.

  • Cinnamon
  • Ginger
  • Cloves
  • Allspice
  • Nutmeg
  • Salt

You will find a lot of recipes that use these spices. Salt is great for breads and balancing the sweetness of baked goods.

Triple Chocolate Cookies

The Pantry

Many of the ingredients you use in everyday cooking also play an important role in baking. Chances are, you already have a few of these stocked in your pantry!

Yeast (Active Dry)
A must-have for homemade sandwich bread, dinner rolls, and pizza dough. Yeast helps dough rise by creating air pockets, giving bread its signature texture. Keep unopened packets in the pantry, but once opened, store yeast in the refrigerator to keep it fresh longer.

Baking Powder & Baking Soda
These are leavening agents that help your baked goods rise and achieve a light, fluffy texture. They're essential in recipes like sugar cookies, cakes, muffins, and brownies. Be sure to check the expiration date regularly, as they lose effectiveness over time.

Cocoa Powder is a must for your pantry. It can be used in frostings, cakes, cookies, brownies and so much more. Dutch Processed Cocoa Powder is a great choice.

Chocolate Chips- Besides chocolate chip cookies, chocolate chips are great to use in lots of different recipes, like these chocolate chip banana muffins. It's always great to have these on hand when you are craving a chocolatey treat. Semi-sweet are good to keep stocked.

Vanilla Extract- I put vanilla extract in almost all of my baked goods for flavor. You can also keep other extracts like Almond Extract, Mint Extract, Orange Extract, and Strawberry Extract.

Cornstarch-Cornstarch is great to keep in the kitchen for all kinds of culinary uses, like this berry cobbler recipe. In baking you typically see it used to thicken sauces, curds and custards.

Grains and Flours

All-Purpose Flour
A true kitchen workhorse and a pantry staple. All-purpose flour is incredibly versatile and used in everything from cakes and cookies to breads and so much more.

Bread Flour
Perfect for homemade breads, (like this sourdough bread recipe) thanks to its higher protein content. The extra protein helps develop more gluten, giving your loaves better structure, chew, and rise.

Cornmeal
A must-have in my pantry! I love using it to make cornbread or for dusting pizza dough to give it that classic pizzeria texture. It also works well as a crispy breading for fried fish, okra, and other Southern favorites.

Old-Fashioned Oats
Ideal for baking cookies, baked oatmeal muffins and more. They hold their shape better than instant oats, which can become too soft and mushy when baked. Try them in this classic Oatmeal Raisin Cookies recipe.

Baked Oatmeal Cups 2 Ways

Sweeteners

  • Granulated Sugar- used in almost all of your baked goods.
  • Brown Sugars-light and dark are great to keep in your pantry. These add flavor to baked goods like chocolate chip cookies, chocolate chip cookie bars and more.
  • Honey is a great sweetener to have on hand. Honey can be used in numerous ways. In pancakes, english muffins, granola and more.
  • Maple Syrup- is also a great sweetener that can be used to sweeten all kinds of things from a stack of buttermilk pancakes to your morning coffee to many other baked goods.
  • Corn Syrups- I like to keep light and dark corn syrups on hand. Corn Syrups are used in pecan pie, cookies, candies and more.
  • Molasses is a must in my pantry for fall inspired desserts like molasses cookies. Molasses is also great for making brown sugar. Simply add 1 tablespoon of molasses to 1 cup of granulated sugar for a light brown sugar.

Milks

It's always a good idea to keep a few shelf-stable milk products in your pantry. They come in handy when you run out of fresh milk or need to whip up something.

  • Powdered Milk
    A great backup when you're out of regular milk. Just mix it with water and use it in recipes that call for milk. You'll also find powdered milk in some bread and cookie recipes for added richness.
  • Evaporated Milk
    This canned milk is often used in baking cakes, classics like pumpkin pie, and even fudge. It has a slightly thicker texture and adds creaminess without extra sweetness.
  • Sweetened Condensed Milk
    Thick, sweet, and perfect for making easy caramel, no-bake desserts, and rich cakes. It's a pantry favorite for many summer desserts like this Key Lime Pie and many holiday treats.

Oils

  • Vegetable Oil or Canola Oil are great to keep on hand for many different baked goods.
  • Coconut Oil is a great oil to use in place of vegetable/canola oil in recipes. Coconut Oil is a nutritious and healthy option.

Refrigerator Baking Essentials

A few key ingredients for baking are kept in the refrigerator. As well as a few items that I find are great to keep in the refrigerator for baking.

  • Milk is used in so many baked goods, like this Homemade Banana Pudding Recipe. Whole milk is best, but you can use 2% if that is what you keep in your fridge. I wouldn't use milk with less fat than 2% though.
  • Buttermilk Powder-I have recently become a huge fan of buttermilk powder. I rarely buy buttermilk because it goes bad before I use it all. Keeping buttermilk powder in the refrigerator is a great way to still have buttermilk in your recipes when needed.
  • Heavy Cream- Is used for making icings, frostings and more.
  • Butter- Unsalted butter is a must for baking. It is used in everything from cookies to cakes. I like to keep a few pounds of butter stocked in my fridge at all times.
  • Eggs- These are vital to baking; eggs help bind things and are the key ingredient in meringues.
  • Yeast is best kept in the refrigerator to help extend its shelf life.

I hope this list is helpful. These are the items that I use frequently in my kitchen for baking. It is nice being able to bake when I want to and not have to run to the store to grab ingredients. Scratch cooking is so much fun and keeping your kitchen stocked makes cooking run smoothly.

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

Dipped Peanut Butter Crackers

by 1 Comment

This delicious treat is super easy to make. Ritz Crackers stuffed with peanut butter and dipped in a vanilla candy coating. They are so good, and very addictive. This recipe is a perfect quick treat to make for any holiday. No baking required! With Easter right around the corner I thought making these with some Easter sprinkles would be really cute. These really are a fuss free treat that you can whip together quickly anytime.

I first had these MANY years ago when my mother-in-law made them. I had never heard of them but was instantly hooked. I have been making them for years now, and love how easy they are to make. My husband asks for them all of the time. He likes A LOT of peanut butter on the crackers, I prefer a thin layer. So, whenever you make these you can adjust the amount of peanut butter to your liking.

What you need

  • Ritz crackers
  • creamy peanut butter
  • almond bark, or white chocolate
  • sprinkles

These crackers can be made with almond bark, white chocolate or milk chocolate. You can also use different toppings to add decoration or additional flavors. During Christmas we like to add crushed candy canes to the top of them. Those are my favorite. You don't need any toppings though; they are delicious without them.

How to make Dipped Peanut butter crackers

Line a sheet tray with parchment or wax paper. Spread a layer of peanut butter on half of the crackers and top with the other half of the crackers to sandwich them together.

Now melt your almond bark, following the directions on the package to ensure you do not burn the almond bark. Use a tall container to melt your almond bark in rather than a wide one. This helps make the dipping easier.

Using a fork, drop one cracker in the melted almond bark and gently press it down until it is covered with the almond bark. Then gently remove the cracker, tapping the fork against the side of your container to allow some of the excess almond bark to drip off.

Place on the baking sheet and continue with the rest of the crackers. I like to make about 6 crackers, then top with the sprinkles, or other toppings. This way the almond bark doesn't dry before I get done.

Dipped Peanut Butter Crackers

Allow to set on the parchment paper to dry. This takes a whopping 10 minutes. Enjoy!

How to store the crackers

These can be stored in an airtight container on the counter for a few days. You can also store them in the refrigerator or freezer.

Here are few great recipes that I recommend trying!

Carrot Cake
Carrot Cake
Chocolate Chip Pecan Cookie Bars
Chocolate Chip Cookie Bars

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Dipped Peanut Butter Crackers

Dipped Peanut Butter Crackers

This no bake treat is quick and easy to make.  Sweet and salty and super delicious.  The crackers are stuffed with peanut butter then dipped in almond bark!  Perfect for any holiday or just because.
5 from 1 vote
Print Recipe Pin Recipe
Favorite
Prep Time 20 minutes
Rest Time 10 minutes
Total Time 30 minutes
Course Dessert

Ingredients
  

  • 80 ritz crackers
  • 1 cup peanut butter creamy
  • 24 oz almond bark or any chocolate
  • As Needed sprinkles or other toppings
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Line a sheet tray with parchment or wax paper.
    Spread a layer of peanut butter on half of the crackers and top with the other half of the crackers to sandwich them together.
     
  • Now melt your almond bark, following the directions on the package to ensure you do not burn the almond bark. Use a tall container to melt your almond bark in rather than a wide one. This helps make the dipping easier. 
  • Using a fork, drop one cracker in the melted almond bark and gently press it down until it is covered with the almond bark. Then gently remove the cracker, tapping the fork against the side of your container to allow some of the extra almond bark to drip off.
  • Place on the baking sheet and continue with the rest of the crackers.  Make about 6 crackers, then top with the sprinkles, or other toppings. This way the almond bark doesn't dry before you are done.
    Allow to set for 10 minutes or until dry.  Enjoy!
Tried this recipe?Let us know how it was!

Chicken Stock

by Leave a Comment

Chicken Stock

Homemade chicken stock is a flavorful and versatile base that can enhance a wide variety of dishes, from soups and sauces to casseroles and rice dishes. Unlike store-bought versions, which often fall short in flavor and richness, homemade stock is crafted by simmering chicken bones, vegetables, and herbs over a long period. The result is a deeply aromatic and full-bodied stock that adds complexity and depth to your cooking. Making your own stock also gives you full control over the ingredients, ensuring a healthier, more personalized option for your kitchen.

For me, chicken stock is as essential in cooking as onions. I've been making my own stock for years, a skill I first learned in Culinary School. Over time, I've come to appreciate the superior flavor and quality of homemade stock compared to the often bland, commercial alternatives. Not only does it taste better, but it also provides a cost-effective solution, especially considering the large quantities I use in my cooking.

Making homemade chicken stock is simpler than most people think. It's a straightforward process that requires only a few basic ingredients and some patience. Once you get the hang of it, you'll find that preparing your own stock is not only easy but also incredibly rewarding. The effort spent crafting a rich, flavorful stock will elevate your meals and give you the satisfaction of knowing exactly what's going into your dishes.

What is Chicken Stock

Chicken Stock is made by simmering chicken bones, vegetables and aromatics in water for several hours. The liquid is then strained and what you are left with is the Chicken Stock. It is packed full of flavor and nutrients. You will see Chicken Stock and Chicken Broth used interchangeably. The difference is that stock is made with bones and broth is made with more meat. Both are delicious and can be used the same way.

How Do you Use Homemade Chicken Stock

Chicken stock is used in a variety of ways. We all know that Chicken Stock is great to use for a base in soups. It is also great to use in making sauces, glazes and gravies. You will see a lot of sauce making with Chicken Stock in my recipes on this blog. Stock can also be used to sip when you are feeling ill. It is packed full of collagen, vitamins and minerals that are great for your body.

Chicken Stock

How Do you Make Homemade Chicken Stock

Making chicken stock is extremely easy. For years I stuck to the book and made it the way I was taught. Which is a great way. However, the past few years I have learned to make it a little differently. In stock making you use bones, onions, carrots, celery and aromatics.

Bones are easy to come by, ask your local butcher or meat department at the grocery store, they are usually willing to give them to you for a small fee. Or you can save up bones from your own cooking. I use chicken a lot and when I break one down, I put the carcass in a freezer bag and store it until I have enough to make stock. I will even use the bones from roasted chicken.

I also save the "scraps" from my onions, carrots and celery, and store them the same way. I clean them first, of course. By doing this I am utilizing what I would normally throw away. I wait until I have a few gallon freezer bags full of chicken bones and vegetables then I will make stock. You can use freshly cut vegetables if you prefer. The aromatics used in chicken stock are fresh herbs like thyme, parsley, whole peppercorns, bay leaves and garlic cloves.

All of the ingredients are placed in a large stock pot filled with water and left to simmer for at least 12 hours. I have recently been using my roaster oven for this. It is a fantastic way to make chicken stock! This leaves my stove open for cooking while I am making stock. By the way, your house will smell amazing while your stock is cooking!

Once the stock is done, allow it to cool. You can then skim off any fat from the surface, strain and place your stock in containers.

I do not follow a recipe, or direct measurements, for making stock. I just add all of my saved chicken bones and vegetables scraps to my roaster oven, fill all the way with water, cover and cook for several hours. However, I have provided a recipe for this blog.

How To Store Chicken Stock

There are two methods to store chicken stock. The first method involves placing it in containers and freezing it, which is an excellent way to preserve stock. However, if you frequently make and use stock, you might prefer the second method: pressure canning. Pressure canning allows you to conserve freezer space and keep your stock in the pantry. I used to freeze my stock in quart-sized containers, and although it was convenient to have fresh stock on hand, it occupied significant freezer space.

I finally starting pressure canning chicken stock and I am extremely happy with this method. If you do choose to pressure can your chicken stock just follow your Pressure Canners instructions on canning stock or use the Ball fresh preserving website or book to safely pressure can stock.

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Chicken Stock

Chicken Stock

Making your own chicken stock is easy and tastes a lot better than store bought stock.  It will also help you save money at the grocery store.  This chicken stock recipe with yield delicious, flavored stock every time. 
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 10 minutes
Cook Time 12 hours
Total Time 12 hours 10 minutes
Course Dinner, Freezer Friendly

Ingredients
  

  • 4 pounds chicken bones
  • 4 ribs celery large diced
  • 1 large onion quartered
  • 4 large carrots scrubbed, large diced
  • 6 thyme sprigs
  • 1 small parsley bunch
  • 4 cloves garlic peeled, crushed
  • 2 bay leaves
  • 1 teaspoon peppercorns
  • 2 gallons water
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a large stock pot add in all of the ingredients.
    Use enough water to completely cover the bones and vegetables.
    Bring the water to a steady simmer.  Skim the top of the stock every hour or so in the beginning.
    Cook the stock for 12 hours, adding more water if needed to keep the bones and vegetables covered.
    Once the stock is done, strain it into a large bowl and allow it to cool completely.
    Cover and refrigerator overnight. Remove the fat from the top and portion your stock. 
    Store the stock in the freezer or pressure can.

Notes

This recipe makes about 5 quarts.
Tried this recipe?Let us know how it was!

Sweet Potato Hash

by Leave a Comment

There's something about a skillet full of sweet potatoes, onions, and sausage that just brings comfort to the table. This Sweet Potato Hash is packed with flavor and comes together in not time, it's perfect for a quick breakfast or a Sunday brunch.

Sweet potatoes are my favorite base for this quick Sweet Potato Hash recipe, they cook faster than regular potatoes, making them ideal for my busy schedule. Plus, they're packed with nutrition and natural sweetness.

This quick potato hash recipe is a great recipe to make ahead for lunches throughout the week. It also makes great leftovers that everyone will love. Just cook the eggs when you go to serve the hash.

My Latest Videos

Sweet Potato Hash Ingredients

  • Sweet Potatoes- They are packed full of nutrition and make up the bulk of this recipe.
  • Breakfast Sausage- I used breakfast sausage for this recipe, but you can use bacon if you like. Using sausage helps to bulk up the hash and also helps to stretch it further. Plus, flavor, of course. Or you can skip the meat all together. The hash will still turn out great.
  • Onions and peppers- I put onions and bell peppers in every hash dish that I make. The flavor of the peppers, onions and potatoes mixed with a runny egg is phenomenal. Any color bell pepper or a mix is fine. Other sweet peppers can be used. Or even spicy peppers.
  • Eggs- Is it even a hash without eggs? A nice runny egg acts like a sauce that coats the hash and makes it SCRUMPTIOUS.
  • Seasonings- I like to use simple seasonings like garlic, paprika, chipotle powder, salt and pepper.

Tips:

  • Make this sausage and sweet potato hash in a cast iron skillet. Cast iron skillets are great at retaining heat and even cooking.
  • Keep the potato pieces equal to promote even cooking
  • Remove the onion and peppers from the pan after sautéing to prevent burning while the potatoes cook.

How to Make Sweet Potato Hash

Sweet Potato Hash is a simple, delicious, and versatile dish that comes together in no time! Perfect for breakfast, lunch, or dinner, this one-skillet meal makes a hearty and satisfying dish. Follow these easy steps to whip up a flavorful hash that's as nutritious as it is delicious!

STEP 1

Cook the Sausage: Heat a cast iron skillet over medium heat and add olive oil. Add the sausage to the skillet and break it into small crumbles as it cooks.

STEP 2

Add the Peppers and Onions: When the sausage is almost fully cooked, add the chopped peppers and onions to the skillet. Continue cooking until the sausage is fully browned and the vegetables are tender.

STEP 3

Set Aside: Remove the sausage, peppers, and onions from the skillet and set them aside in a bowl.

STEP 4

Prepare the Potatoes: Add more olive oil to the skillet if needed. Once heated, add the diced sweet potatoes to the pan. Sprinkle with salt, pepper, chipotle powder, garlic powder, and paprika. Cook the potatoes, stirring occasionally, until they are browned on all sides and tender. This should take about 10-15 minutes.

STEP 5

Combine Everything: Return the cooked sausage, peppers, and onions to the skillet with the sweet potatoes. Stir well to combine and heat through.

STEP 6

Cook the Eggs: In a separate skillet, prepare the eggs to your liking. For this dish, over-easy or sunny-side-up eggs work best, allowing the runny yolk to act as a sauce for the hash.

STEP 7

Serve: Plate the sweet potato hash and top each serving with a freshly cooked egg. Enjoy!

How to Customize Sweet Potato Hash

This sausage and sweet potato hash recipe is super versatile! While I love adding spinach, sourdough bread, or hot sauce to my plate, you can mix it up with some of these ingredients:

  • Greens like spinach, kale or Swiss chard
  • Cheese
  • Green onions
  • Bacon
  • Hot sauces to top with
  • Mushrooms

More Delicious Recipes

Sausage Gravy

Taco Stuffed Sweet Potatoes

Sweet Potato Overnight Oats

Easy Taco Soup

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Sweet Potato Hash

Sweet Potato Hash

Looking for a quick and tasty breakfast? Try this Sweet Potato Hash recipe made with sweet potatoes and breakfast sausage.
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Servings 3

Ingredients
  

  • 8 ounces breakfast sausage ground
  • 2 medium sweet potatoes peeled, small diced
  • ½ medium onion small diced
  • ½- 1 large bell pepper small diced
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • To Taste pepper
  • 1-2 pinches chipotle powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • As Needed large eggs
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Heat a cast iron skillet over medium heat and add olive oil. Add the sausage to the skillet and break it into small crumbles as it cooks.
  • When the sausage is almost fully cooked, add the chopped peppers and onions to the skillet. Continue cooking until the sausage is fully browned and the vegetables are tender.
  • Remove the sausage, peppers, and onions from the skillet and set them aside in a bowl.
  • Add more olive oil to the skillet if needed. Once heated, add the diced sweet potatoes to the pan. Sprinkle with salt, pepper, chipotle powder, garlic powder, and paprika. Cook the potatoes, stirring occasionally, until they are browned on all sides and tender. This should take about 10-15 minutes.
  • Return the cooked sausage, peppers, and onions to the skillet with the sweet potatoes. Stir well to combine and heat through.
  • In a separate skillet, prepare the eggs to your liking. For this dish, over-easy or sunny-side-up eggs work best, allowing the runny yolk to act as a sauce for the hash.
  • Plate the sweet potato hash and top each serving with a freshly cooked egg. Enjoy!
Tried this recipe?Let us know how it was!

Sausage Gravy

by 16 Comments

Nothing beats a scratch made gravy. Sausage Gravy is the ultimate Southern comfort food. If you have never made homemade gravy, you will be amazed at how easy it is to make.

Sausage Gravy

This recipe features a nice creamy white gravy, loaded with lots of pepper and browned breakfast sausage. The delicious bits of seasoning left on the bottom of the pan after cooking the sausage are what adds tons of flavor to this gravy.

Hands down, this is my favorite gravy recipe to make and serve over homemade buttermilk biscuits!

Tip: If you have extra breakfast sausage on hand, use it up in this hearty Easy Breakfast Casserole with Hash Browns!

Why You'll Love This Recipe

Being able to make a good gravy is a great way to cut out buying packaged gravy mixes from the grocery store. And it is WAY better. All home cooks should be able to make a gravy from scratch whenever they need to. You probably already have everything you need in your pantry and refrigerator to make this sausage gravy.

Tips For Making Sausage Gravy

  • Use ground breakfast sausage - We like using mild breakfast sausage.
  • Brown the sausage first - This step builds rich flavor in your gravy.
  • Make a proper roux - A roux is equal parts flour and fat used to thicken gravies and sauces. Add flour a little at a time to the fat in the pan after cooking the meat until you reach a paste-like consistency.
  • Check the texture - The roux should be stirrable, not runny or overly thick.
  • Cook the roux - Let it cook for 1 minute before slowly adding the liquid. This helps remove the raw flour taste.
  • Scrape up the brown bits - While mixing the gravy, scrape up the brown bits from the bottom of the pan. They add incredible flavor!
Sausage Gravy

More Delicious Recipes

Apple Pie Overnight Oats

Sweet Potato Hash

Strawberry Blueberry Muffins

Breakfast Pigs in a Blanket

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

If you tried this Sausage Gravy recipe or any other recipe on my blog, I'd love to hear from you! Leave a 🌟 star rating and let me know how it went in the comment section below!

📖 Recipe

Sausage Gravy

Sausage Gravy

Delicious Southern Sausage Gravy perfect for buttermilk biscuits or toast.
4.88 from 8 votes
Print Recipe Pin Recipe
Favorite
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Course Breakfast
Servings 4 servings

Ingredients
  

  • 8 ounces breakfast sausage ground
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 tablespoons flour
  • 3 cups milk
  • To Taste salt
  • To Taste pepper freshly ground
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a medium pot over medium low heat add the olive oil and sausage.
  • Begin crumbling the sausage as it cooks.  The sausage should be in small crumbles. 
  • Once the sausage is browned, add in the butter.  Stir until melted.  Next, add in half of the flour and whisk.  Add more flour if you need it to make the roux.  You may need more or less flour, depending on the amount of fat that comes off of your sausage. 
  • Allow the roux to cook for one minute then slowly add in the milk.  Whisking to ensure there are no clumps. 
  • Turn the heat down if it is boiling.  The gravy should just simmer.
  • Whisk until the gravy has thickened.  Season with salt and lots of black pepper.  Enjoy!

Notes

Yields approximately 3 ½ cups of gravy.
Tips for Making Gravy
  • Brown the sausage first - This step builds rich flavor in your gravy.
  • Make a proper roux - A roux is equal parts flour and fat used to thicken gravies and sauces. Add flour a little at a time to the fat in the pan after cooking the meat until you reach a paste-like consistency.
  • Check the texture - The roux should be stirrable, not runny or overly thick.
  • Cook the roux - Let it cook for 1 minute before slowly adding the liquid. This helps remove the raw flour taste.
Tried this recipe?Let us know how it was!

Frequently Asked Questions

Can you make sausage gravy in advance?

Absolutely! Sausage Gravy stores and reheats very well. To make Sausage Gravy in advance make the full recipe, cool completely before covering and storing in the refrigerator. To reheat add to a pan and reheat on low, stirring consistently until hot.

Why is my gravy so thick?

The longer your gravy cooks the thicker it will be. If you end up with super thick gravy just thin it out a bit with milk. Once you get the consistency you like, remove it from the heat.

Carrot Cake

by 2 Comments

This incredibly moist carrot cake is PERFECT! Beautiful aromatic spices wrap around the carrots and nuts in this cake. Topped with rich cream cheese frosting, this carrot cake really is delicious. Made from scratch and super easy, you will love this recipe.

I am rather picky when it comes to carrot cake. I am not a fan of the super dense carrot cake recipes. I like a fluffier cake. That is equally moist. It has to have nuts in the batter, lots of spices and a rich, not too sweet, cream cheese frosting.

I use both walnuts and pecans in this recipe, because, well why not? Carrot cakes are great with pecans and equally as good with walnuts, so I chose to use both. It was a good choice.

Now, for the moisture in this cake I chose to use yogurt. Yogurt is great to use in baked goods. Not only does it add moisture, but it adds a nice tangy flavor that helps balance out the sweetness.

In addition to balancing out the sweetness and adding moisture, the yogurt reacts with the baking soda in the recipe to make the cake fluffier. You can substitute yogurt for sour cream in most recipes.

Tips for Making Carrot Cake

  • Shred your carrots with a food processor to save time. I like to use the smallest hole on the shredding blade on my food processor.
  • Toss the carrots and nuts in with the flour to coat everything. This will help prevent clumping of the carrots and keep everything from sinking to the bottom of the pan while baking.
  • When making the frosting be sure to start with softened butter and cream cheese. This will help prevent any clumps in your frosting.

This cake is the perfect dessert for Easter get togethers, or any occasion. I baked the cake in a 9"x13" pan and decorated it in the pan. I decorated the cake by lining out the cake portions and decorating each piece with a frosted carrot and nuts. By doing this everyone knows how big of a piece to get. Plus, it's super cute!

I used a small circle piping tip (Wilton Number 2) for the carrot and a Wilton Number 42 piping tip for the leaves. If you do not have piping tips you can use a bag with a small hole cut into the corner to pipe the carrots.

Or just frost the cake and top is with the toasted nuts!

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

📖 Recipe

Carrot Cake

Carrot Cake

This scratch made Carrot Cake is the perfect treat for any day.  Beautifully moist cake loaded with carrots, aromatic spices and nuts.  Then topped with a delicious rich Cream Cheese frosting.  This is the PERFECT Carrot Cake recipe.
5 from 1 vote
Print Recipe Pin Recipe
Favorite
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 20

Ingredients
  

Cake Batter

  • 1 cup brown sugar
  • ¾ cup granulated sugar
  • 4 Large eggs
  • ½ cup oil vegetable, canola or melted coconut
  • ¾ cup plain yogurt vanilla flavored will work too
  • 1 teaspoon vanilla extract
  • 2 cup flour
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 1 cup carrots shredded
  • 4 oz pecans toasted and chopped
  • 4 oz walnuts toasted and chopped

Cream Cheese Frosting

  • 16 oz cream cheese softened
  • 4 oz butter softened
  • 1 ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat the oven to 350°F and grease a 9"x13" rectangular baking dish.  In a large bowl mix together both sugars, eggs, oil, yogurt and vanilla extract.  Mix well.
  • In a separate bowl mix together the flour, baking powder, baking soda, all of the spices and the salt. Mix well. 
  • Next add in the carrots and 1.5 cups of the nuts. Reserve the rest of the nuts for decorating the cake.   Using your hands, mix until all of the carrots and nuts are coated with the  flour and there are no clumps of carrots.
  • Now add the dry ingredients to the wet ingredients and mix until fully incorporated.
     
     
  • Pour into the prepared pan and bake for 35 minutes.  Or until a toothpick inserted in the center comes out clean.
  • Place on a cooling rack and allow to completely cool before frosting.
  • In the bowl of a stand mixer, cream together the butter and cream cheese until well combined.  Make sure there are no clumps before adding the powdered sugar.
    Next add in the powdered sugar, a little at a time until completely combined.
     Finally, add in the vanilla, mix well.
    Your frosting is ready to be used.

Notes

Because of the cream cheese frosting, this cake does need to be refrigerated.
The cream cheese frosting is not a super sweet frosting.  If you would like a sweeter frosting, start by adding in ¼ cup of powdered sugar at a time until you reach the desired sweetness.
This recipe will work for 2 8" rounds or cupcakes.
Tried this recipe?Let us know how it was!