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Home » Recipes

Chicken Pot Pie

May 5, 2022 by Sky Pilgreen 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.

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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.

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Cheesy Chicken Spaghetti

Roasted Chicken Thighs

Curry Chicken Soup

Smothered Chicken

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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
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Prep Time 35 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr 5 minutes mins
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

April 29, 2022 by Sky Pilgreen 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

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Italian Chicken Spaghetti

April 23, 2022 by Sky Pilgreen 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.

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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!

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Creamy Chicken and Broccoli Pasta

Cheesy Chicken Spaghetti

Crock Pot Chicken Spaghetti

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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
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Prep Time 35 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr 10 minutes mins
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

April 20, 2022 by Sky Pilgreen 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.

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Ham and Cheese Pinwheels

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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.
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Prep Time 20 minutes mins
Cook Time 12 minutes mins
Total Time 32 minutes mins
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

April 13, 2022 by Sky Pilgreen 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

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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
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Prep Time 12 hours hrs
Cook Time 30 minutes mins
Total Time 12 hours hrs 30 minutes mins
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

April 9, 2022 by Sky Pilgreen 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

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Easy Creamy White Wine Chicken

April 5, 2022 by Sky Pilgreen 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
  • How To Make Easy Creamy White Wine Chicken
  • 👉 Sky's Tips
  • What to Serve with Creamy White Wine Chicken
  • Storage & Reheating
  • More Delicious Recipes

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:

  • Rice Pilaf is fantastic with this chicken!
  • Roasted Potatoes pair really well with the sauce. You can even serve it with mashed potatoes.
  • Sautéed Green Beans with Mushrooms, Roasted Asparagus, or Roasted Broccoli are great vegetable sides!

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

  • Pork Tenderloin and Potatoes
    Pork Tenderloin and Potatoes
  • Sour Cream Chicken Enchiladas
    Sour Cream Chicken Enchiladas
  • Smothered Chicken
    Smothered Chicken
  • Classic Meatloaf with Brown Gravy Recipe.
    Meatloaf with Brown Gravy

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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 Favorited
Prep Time 5 minutes mins
Cook Time 45 minutes mins
Total Time 50 minutes mins
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

April 1, 2022 by Sky Pilgreen 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

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Sourdough Bread

March 28, 2022 by Sky Pilgreen 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
  • Why Is Sourdough Bread So Popular?
  • How To Tell If Your Sourdough Starter Is Active
  • Equipment For Making Sourdough Bread
  • Sourdough Bread Schedule
    • Tip
    • In The Morning
    • Tip
  • More Sourdough Recipes

My Latest Videos

Why Is Sourdough Bread So Popular?

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

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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 Favorited
Prep Time 1 day d
Cook Time 40 minutes mins
Total Time 1 day d 40 minutes mins
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

March 24, 2022 by Sky Pilgreen 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
  • Key Ingredients & Substitutions
  • How To Make Chicken Parmesan
    • 💡Expert Tips
    • More Delicious Recipes

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! ⭐⭐⭐⭐⭐

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📖 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.
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Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
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!
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Meatballs

March 21, 2022 by Sky Pilgreen 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!

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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?

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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.
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
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.
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Marinara Sauce

March 21, 2022 by Sky Pilgreen 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.

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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

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

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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
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Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
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!
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Baking Essentials

March 18, 2022 by Sky Pilgreen 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
  • The Pantry
    • Grains and Flours
    • Sweeteners
    • Milks
    • Oils
  • Refrigerator Baking Essentials

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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.

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Dipped Peanut Butter Crackers

March 16, 2022 by Sky Pilgreen 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

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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
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Prep Time 20 minutes mins
Rest Time 10 minutes mins
Total Time 30 minutes mins
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!
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Chicken Stock

March 15, 2022 by Sky Pilgreen 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.

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📖 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. 
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Prep Time 10 minutes mins
Cook Time 12 hours hrs
Total Time 12 hours hrs 10 minutes mins
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.
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Sweet Potato Hash

March 13, 2022 by Sky Pilgreen 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.

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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

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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.
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
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

March 11, 2022 by Sky Pilgreen 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!

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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

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Sausage Gravy

Sausage Gravy

Delicious Southern Sausage Gravy perfect for buttermilk biscuits or toast.
4.88 from 8 votes
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Prep Time 2 minutes mins
Cook Time 15 minutes mins
Total Time 17 minutes mins
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

March 10, 2022 by Sky Pilgreen 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!

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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
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Prep Time 30 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr 5 minutes mins
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!

Spicy Sauce

March 9, 2022 by Sky Pilgreen 4 Comments

This Asian inspired Spicy Sauce is so thick and luscious. Made with just a few ingredients, this spicy sauce can be made in under 10 minutes. Use it to add spice to all your favorite stir fry or fried rice dishes. My favorite way to use spicy sauce is to cook it in my fried rice for about 3 minutes before the rice is done. This makes the best spicy fried rice EVER!

Spicy Chicken and Veggie Fried Rice

Most of the flavor and spice in this sauce comes from a Korean red chili paste called Gochujang. Which is a spicy fermented condiment that is thick with a sweet and spicy flavor. It is a great to keep stored in the freezer and used to add a little sweet and spicy to a dish. You can find Gochujang in Asian grocery stores or online.

Spicy Sauce

There is also Gochugaru, or Korean red chili flakes, in this recipe. I love keeping these in my spice cabinet to add to various dishes. They are great tossed on roasted vegetables like roasted broccoli. Gochugaru has a slightly spicy and sweet chili flavor, which is delicious! If you do not have Gochugaru, you can substitute with red pepper flakes. You can find Gochugaru in Asian grocery stores or online. If you have never tried Gochugaru, I highly recommend grabbing some for your spice cabinet.

One of my new favorite ways to sauce chicken wings is to mix this Spicy Sauce in with Teriyaki Sauce to make a Spicy Teriyaki Sauce. Chicken wings tossed in a spicy teriyaki sauce are absolutely delicious.

Spicy Teriyaki Chicken Wings

How to make the Spicy Sauce

Using a blender, add all of the ingredients except for the sprite/sierra mist. Pulse a few times to get the onions finely minced. Once the onions are finely minced, scoop out into a bowl and stir in the sprite/sierra mist.

How to use the Spicy Sauce

Cook the sauce for 5 minutes on low before using or cook it into a dish. Spicy sauce can be added to a teriyaki sauce while it is cooking, to make a spicy teriyaki sauce. Start by adding 1 tablespoon and taste. Add the desired amount to reach the spice level you want. Allow to cook for a few minutes.

To use for fried rice, add when the rice has been heated through. Add in 1 tablespoon at a time until you have reached your desired spice level. Allow to cook for a few minutes.

This sauce is great heated for about five minutes in a small pan and used to dip dumplings in or to drizzle over food.

Tips:

  • For a sweeter sauce you can add in more sugar
  • If you do not have sprite or sierra mist, any mild flavored carbonated drink/water will work
  • You can make this sauce without a blender, just finely mince the onions
  • This sauce keeps in the refrigerator for 7 days
  • This sauce is meant to be cooked into a dish
  • You can freeze this sauce for several months.

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Spicy Sauce

Spicy Sauce

This Asian inspired Spicy Sauce is made with Gochujang and Gochugaru.  It is great to add a little spice to dishes like Fried Rice.  A must try recipe!
5 from 2 votes
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Prep Time 6 minutes mins
Total Time 6 minutes mins
Course Freezer Friendly, Sauces

Ingredients
  

  • ⅓ cup gochujang
  • ⅓ cup onion minced
  • 1 ½ teaspoon sugar
  • 1 teaspoon pepper
  • 2 teaspoon garlic powder
  • 2 teaspoon Gochugaru flakes Korean red pepper flakes
  • ⅓ cup sprite/sierra mist
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
 

  • Using a blender, add all of the ingredients except for the sprite/sierra mist. 
    Pulse a few times to get the onions finely minced. 
  • Once the onions are finely minced, scoop out into a bowl and stir in the sprite/sierra mist.
  • Add to a saucepan on medium low heat and cook, stirring for 5 minutes.  Freeze or use however you like.  Enjoy!

Notes

Yields 1 cup of sauce
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Chicken and Veggie Fried Rice

March 8, 2022 by Sky Pilgreen Leave a Comment

This chicken and veggie fried rice is one of my favorite dishes to make. This easy recipe has the best marinated chicken, fried rice, and tender vegetables. This meal has everything you need in one dish. Better than take-out, and easily customizable.

I love Asian cuisine. I make various type of Asian inspired dishes, probably at least one a week. Fried Rice is something that is easy to put together and is great for making in big batches. The leftovers are great for lunch the next day, or two.

I often turn the leftovers into "spicy fried rice", with this delicious spicy sauce recipe. If you are a fan of spicy food, I highly recommend trying this fried rice with spicy sauce.

For this recipe, I keep it pretty simple. This is how I make it 9 out of 10 times at home. It may seem like a lengthy recipe, but once you make it you will be able to navigate through it a lot easier the next 1000 times you make it. It's that good!

The secret to the best fried rice is using day old rice. Using cold rice allows the rice to fry better, preventing soggy and clumpy rice. This requires prepping ahead but is worth it.

If you just have a few hours before you want to serve it, you can still get it cooling in the refrigerator before cooking. Just spread it out into a thin layer before refrigerating it. I do this a lot when I decide last minute to make it for lunch.

Tips for Making Chicken and Veggie Fried Rice

  • Day old rice works best for making fried rice.
  • Season your rice when you first cook it, it makes a difference.
  • Marinating the chicken adds extra flavor to the dish
  • Any vegetables can be used- in this recipe I used broccoli, carrots, onions and mushrooms.
  • For egg fried rice, scramble your eggs in the pan after you have fried the rice
  • A fried egg is also great topped on fried rice
  • Make this a side dish, cook the rice as instructed in the recipe just omit the chicken and veggies.

How to Make Chicken and Veggie Fried Rice

Start by rinsing the rice twice. This will help remove some of the starch. Removing some of the starch will help keep the rice from being too sticky.

Use the 2:1 ratio for your rice. So, if you are using 2 cups of rice you will need 4 cups of water. In this case we are using 3 ½ cups of water and using soy sauce for the remaining ½ cup of liquid.

Season the rice with soy sauce, and butter. Do not skip this step. You want the rice to take on as much flavor as possible.

Cook the rice. Bring the rice to a boil then cover with a lid and reduce the heat to low. You are looking for the rice to plump up and for there to be no visible water. This will take approximately 20 minutes. Remove from the heat and vent the lid. Allow the rice to cool until warm. Spread the rice out on a baking sheet, cover and refrigerate overnight.

Marinate and Cook the Chicken

Add the cubed chicken and all of the marinade ingredients to a bag or bowl with a lid and refrigerate for at least 4 hours, or overnight.

Cook the chicken in a large skillet over medium high heat with olive oil. Once the chicken is done, remove from the pan and set aside. Reduce the heat to medium.

Cook the Veggies

Cook the vegetables in the same pan, adding in extra oil for sautéing as needed, starting with the mushrooms and onions. Once the mushrooms and onions are browned, remove from the pan and add in the broccoli and carrots, season with garlic powder and a drizzle of soy sauce. Sauté for about 6 minutes then add in the ginger and garlic. Sauté for 1 minute more.

Add in the water, cover with a lid and cook until the veggies are tender. Be sure to cook just long enough that the veggies are just tender, not mushy. Remove from the pan and set aside.

Cook the Fried Rice

Add butter and a drizzle of sesame oil to the pan. Add in the cold rice and stir until all of the rice is coated in the oil and the clumps are broken apart. Cook the rice, stirring every few minutes, season with additional salt and pepper.

Add the chicken and veggies. Once all of the rice is heated through add in the chicken and all of the veggies. Stir well and adjust seasonings if needed.

Garnish with sesame seeds and sliced green onions.

I love spicy fried rice. Here is a great recipe for a Spicy Sauce to add to your fried rice.

Spicy Teriyaki Chicken Wings

Pork and Noodle Stir Fry

Quick Beef and Broccoli

Pork Stir Fry

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Chicken and Veggie Fried Rice

Chicken and Veggie Fried Rice

The Chicken and Veggie Fried Rice is the real deal!  If you are wanting restaurant style fried rice at home, give this recipe a try.
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Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Dinner, Lunch
Servings 6

Ingredients
  

Rice

  • 2 cups rice rinsed 2x
  • 3 ½ cups water
  • ½ cup soy sauce
  • 1 Teaspoon vegetable or canola oil
  • 2 tablespoons butter

Chicken Marinade

  • 1 pound chicken cut into bite sized pieces
  • ¼ cup soy sauce
  • 1 teaspoon Mirin
  • 1 teaspoon olive oil
  • 1 tablespoon garlic powder
  • ½ teaspoon ground ginger
  • 2 pinches korean red pepper flakes
  • ½ teaspoon salt
  • ½ teaspoon pepper

Vegetables

  • 6 ounces broccoli cut into small florets
  • 2 medium carrots peeled, cut into thin 1 inch long pieces
  • ½ medium onion medium diced
  • As Needed button mushrooms quartered or sliced
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • As needed soy sauce
  • As needed sesame oil
  • 1 tablespoon butter to use when cooking the fried rice
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 add the rinsed rice, water, soy sauce and butter.  Bring to a boil, cover and reduce to a simmer.
    Cook for 12-15 minutes or until the rice has puffed up and there is not any water visible.  Take off of the heat and allow to set until warm.
    Spread out onto a baking sheet, cover and refrigerate overnight.
  • In a bowl or bag, mix together all of the ingredients for the marinade, add the chicken, coat evenly and refrigerate until ready to cook.  Preferably overnight.
  • Start by preheating a large skillet over medium-high heat.  Add 3-4 tablespoons of olive oil to the pan. 
    Remove the chicken from the marinade and add it to the pan.  Cook the chicken until it is browned on all sides and cooked through.
    Remove from the pan and set aside.
  • Turn the heat down to medium and add 3 tablespoons of olive to the pan.  Add in the mushrooms and onions and sauté until browned and tender.  Add in the garlic and ginger and sauté for 1 minute more.
  • Remove the mushroom mixture and set aside.
  •  Add in the broccoli and carrots, season with garlic powder and a drizzle of soy sauce.  Sauté for about 6 minutes.  Add in the water, cover with a lid and cook until the veggies are tender.  Be sure to not overcook the veggies.  The veggies should be tender, not mushy.  Remove from the pan and set aside.
  • Add butter and a drizzle of sesame oil to the pan. Add in the cold rice and stir until all of the rice is coated in the oil and the clumps are broken apart.  Cook the rice, stirring every few minutes, season with additional salt and pepper. 
  • Once all of the rice is heated through add in the chicken and all of the veggies.  Stir well and adjust seasonings if needed.  Enjoy!

Notes

Sesame seeds and green onions make great garnishes for fried rice.
Sriracha is also great on fried rice.
Adding an over-easy egg to my rice is my new favorite way to eat it!
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Naan

March 8, 2022 by Sky Pilgreen Leave a Comment

Naan is a delicious flatbread that originates from India. It is a beautifully fluffy and soft flatbread great served alongside saucy curry dishes. It is also great for making wraps and pizzas with.

Naan itself has a very mild flavor, which is perfect for adding things like garlic, roasted garlic and cilantro to. You will typically see it brushed with Ghee or butter for additional flavor.

You can get creative and add other spices and herbs when making Naan. It can be served as a bread side to any dish.

Here is my recipe for Roasted Garlic if you want to try roasted garlic Naan.

The traditional way to cook Naan is in an oven called a Tandoor Oven that reaches temperatures up to 900°F. Using a very hot cast iron pan works great. It tends to allow more airy bubbles to form and get nice and browned.

Tips:

  • A cast iron pan really makes a difference, but you can use any non-stick pan.
  • Cook the flatbread on high heat. This will allow the dough to rise and form big airy bubbles that will brown. (The best parts!)
  • I have found that it is better to roll each Naan out right before cooking them. They bubble up more this way.
  • Use a towel to keep the Naan warm as you are cooking the rest.
  • Brush with melted butter when you pull them out of the pan.

Storing and Freezing Naan

If by chance you have any Naan leftover, it can be kept for up to 4 days in an airtight container at room temperature. Or you can keep it in the refrigerator for 7 days.

It also freezes very well. Freeze Naan in a freezer bag or airtight container for up to 6 months.

To warm up the naan you can do so in a skillet over medium heat. If microwaving, wrap it in a damp towel and heat for 10 seconds or until warm.

📖 Recipe

Naan

Naan

Beautifully soft and fluffy.  This Naan bread is a family favorite.  We love to use it to scoop up saucy curry dishes.  Or to make individual pizzas.
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Prep Time 1 hour hr 30 minutes mins
Cook Time 10 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Breads
Servings 10

Ingredients
  

  • 2 teaspoon yeast
  • ½ cup warm water
  • 1 teaspoon sugar or honey
  • ½ teaspoon salt
  • ⅓ cup plain greek yogurt
  • ¼ cup olive oil
  • 1 Large egg
  • 2 ½ - 3 cup all purpose flour
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, add the warm water and yeast.
  • Allow to sit for a few minutes to dissolve the yeast.  Add in the sugar, salt, oil, yogurt and egg.  Mix well.
  • Slowly add in the flour, using a spoon to mix.  Only add enough needed for the dough to come together.  Once you can no longer stir with the spoon, turn the dough out onto a lightly floured work surface.  
  • Begin to knead the dough, adding flour as needed to form a soft dough that is tacky not sticky.
  • Place back into the bowl, cover and let rise until doubled in size.  
    Once doubled, turn the dough out onto a lightly oiled work surface and portion the dough out equally.  I find that just over 2 ounces makes a great size.
  • Place your cast iron pan over high heat.  Roll out 1 ball of dough.  Place in the pan and cook until bubbly and browned on each side (this will not take long).  Place in a damp towel, brush with melted butter if desired and cover to keep warm.
    Continue with the rest of the dough.  Enjoy!

Notes

For garlic Naan dice 3-4 cloves of garlic and add it to the dough whe mixing together.
For roasted garlic Naan, add 4 mashed cloves of roasted garlic to the dough when mixing together.
You can garnish Naan with chopped Cilantro.
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Sautéed Green Beans with Mushrooms

March 5, 2022 by Sky Pilgreen Leave a Comment

Ready in 25 minutes, this Sautéed Green Beans with Mushrooms recipe delivers crisp-tender beans and caramelized mushrooms cooked from scratch in one skillet.

Sautéing allows you to preserve the crisp texture of the beans while infusing them with delicious flavors. Fresh green beans are ideal for this dish, but during the off-season, such as winter, frozen green beans are an excellent substitute.

Table of contents

  • My Latest Videos
  • Key Ingredients & Substitutions
    • 💭 Quick Tips
    • More Delicious Recipes

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Pair this side with my Teriyaki Salmon or Herb Crusted Pork Tenderloin for an easy, homemade dinner!

Key Ingredients & Substitutions

  • Green Beans - Fresh or frozen green beans can be used in this recipe.
  • Mushrooms - Use button, cremini, or baby bella mushrooms.
  • Garlic - Slice it thin to avoid burning. Garlic powder can be substituted if needed.

💭 Quick Tips

  • Blanch the green beans and shock in ice water to lock in color.
  • Don't overcrowd the pan, give everything room to caramelize.
  • Add more oil if the pan gets dry.
  • Sliced garlic is less likely to burn than minced.
  • Leftovers are great in chicken pot pie or veggie soup!

More Delicious Recipes

Chicken Fried Chicken

Dinner Rolls

Meatballs and Gravy

Roasted Chicken

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Sautéed Green Beans with Mushrooms

Sautéed Green Beans with Mushrooms

These are not your average green beans.  Homemade Sautéed Green beans with Mushrooms is a perfect side dish to accompany almost any meal.  Crispy, yet tender and bursting with garlicky flavor.
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Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Side Dishes
Servings 4

Ingredients
  

  • 12 ounces green beans fresh or frozen
  • 1 teaspoon salt for the water
  • as needed water for blanching the green beans
  • 1 cup mushrooms quartered
  • 4 cloves garlic sliced thinly
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • to taste Salt and 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 pan, add enough water to blanch your green beans, bring to a boil.  Add in the salt. 
    When the water is boiling add in the beans and cook for 2 minutes.  Strain the green beans and cool down with ice water.
  • Once the green beans are completely cooled, drain the water and pat them dry with a paper towel.
  • In a large sauté pan over medium heat add the butter and olive oil.  Add in the mushrooms and sauté until nicely browned.  Add in the green beans and sauté for about 6 minutes.
  • Next, add in the garlic, season with salt and pepper and continue to sauté until the green beans are tender, approximately 5 minutes.  Enjoy!

Notes

  • Blanch the green beans and shock in ice water to lock in color.
  • Don't overcrowd the pan, give everything room to caramelize.
  • Add more oil if the pan gets dry.
  • Sliced garlic is less likely to burn than minced.
  • Leftovers are great in chicken pot pie or veggie soup!
Tried this recipe?Let us know how it was!

Apple Pie Overnight Oats

March 5, 2022 by Sky Pilgreen Leave a Comment

Notes of lovely cinnamon, ginger and sweet, slightly tart, apple make up this delightful recipe of Apple Pie Overnight Oats. You read that right, Apple Pie!

I am always dreaming up new flavors for overnight oats. We eat overnight oats weekly at my house. So, getting creative with flavors is something we are always doing. Apple Pie came to me out of the necessity. I needed to use up some apples before they went bad.

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These oats definitely do not disappoint. I start the recipe out by cooking the apples in spices that you would typically find in apple pie. Instead of tons of sugar I use honey. I could eat the filling by itself, it's delicious!

How To Make Apple Pie Overnight Oats

Any type of apple will work. Lately I have really been enjoying Pink Lady apples so that is what I used for this recipe. The Pink Lady offers just a touch of tartness that goes really well in this recipe.

  • Peel and dice the apple; a small dice works really well here.
  • Melt some butter in a small sauté pan then add the apples. Lightly season the apples with cinnamon, ginger, cloves and nutmeg. Add honey and continue to cook over low heat just until the apples are tender. About 5 minutes. You do not want to overcook the apples; they will become mushy. You want the apple to still have some texture to them.
  • Next, combine all of the ingredients in a medium container with a lid. Stir well and refrigerate overnight. In the morning top with granola, nuts or enjoy without any additional toppings. 

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Chunky Monkey Overnight Oats

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📖 Recipe

Apple Pie Overnight Oats

Apple Pie Overnight Oats

Beautifully spiced Apple Pie filling mixed into a traditional overnight oats recipe. This Apple Pie Overnight Oats recipe is a new favorite of mine.
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Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Breakfast
Servings 1 Serving

Ingredients
  

Apple Pie Topping

  • 1 large apple peeled, cored and small diced
  • 1 tablespoon butter
  • ½ teaspoon cinnamon
  • 1 dash clove
  • 1 dash ginger
  • 1 dash nutmeg
  • 2 teaspoons honey

Apple Pie Overnight Oats

  • ½ cup Old Fashioned oats
  • ½ cup yogurt
  • ½ cup almond milk or any liquid
  • 2 tablespoons chia seeds
  • 1 teaspoon vanilla exctract
  • ½ teaspoon cinnamon
  • 2 ½ teaspoons honey
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 small pan over medium low heat, melt the butter.  Add in the apples and toss to coat in the butter. 
  • Next, add in the spices, stir well to combine.  Now add in the honey.  Stir well to incorporate the honey. 
  • Sauté until tender, approximately 5 minutes.  Remove from the heat and set aside.
  • Add all of the ingredients to a medium container with a lid. Stir well and refrigerate overnight.  Top with granola, nuts or enjoy without any additional toppings.  

Notes

This recipe makes 1-2 servings.
Tried this recipe?Let us know how it was!

Frequently Asked Questions

How long do overnight oats last?

You can keep Overnight Oats in the refrigerator for about 4 days. 

Do Overnight Oats have to be made the night before?

Yes, and no. You have to give the oats time to soak up the moisture from the milk and yogurt to soften them. That is why they are typically made the night before so that they are ready for breakfast in the morning. You can make them in the morning and check on the texture of the oats after about 6 hours.

Roasted Garlic Aioli

March 4, 2022 by Sky Pilgreen Leave a Comment

Roasted Garlic Aioli

This Roasted Garlic Aioli recipe is packed full of roasted garlic flavor. Aioli is a great way to elevate the flavor of any dish, even if it is just a sandwich.

Aioli itself is a sauce found in a lot of Mediterranean dishes. It is an emulsion of garlic, olive oil, salt and egg yolks. It is similar to mayonnaise, just with the addition of garlic and olive oil instead of canola oil, which is usually what is used in mayonnaise. This aioli recipe uses mayonnaise, we can cheat a little bit every now and then, right? Either way, it is delicious and worth the extra effort to add a punch of flavor to your dish.

How to Use an Aioli

  • Anywhere you would typically use mayonnaise
  • Sandwiches
  • Burgers
  • Chicken sandwiches
  • Chicken wraps
  • Nachos
  • Tacos

When roasting the garlic, I like to roast one to two heads at a time. It is nice to have extra roasted garlic on hand to add to other dishes as I am cooking. Roasted garlic has an amazing flavor. I also like to roast the garlic in a lot of oil. You do not need to use a lot of oil, but the roasted garlic infuses the oil, so I like to use about a cup when I do roast garlic. It is great to keep on hand to use while cooking. I just pour the oil into a mason jar to store it and use it in place of oil when sautéing veggies, or searing meat. You can even use it to make a vinaigrette. It is great to coat your potatoes in for baking. Talk about great potato skins, they are the best!

📖 Recipe

Roasted Garlic Aioli

Roasted Garlic Aioli

This easy roasted garlic aioli uses pre-made mayonnaise to cut down on time.  Perfect for adding to burgers, sandwiches, wraps and more.   It is definitely worth taking the extra step to roast the garlic. 
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Prep Time 45 minutes mins
Total Time 45 minutes mins
Course Dinner, Lunch

Ingredients
  

Roasted Garlic Aioli

  • ½ Cup mayonnaise
  • ½-1 teaspoon fresh lemon juice
  • 4 Cloves roasted garlic
  • To Taste salt

Roasted Garlic

  • 1 head garlic
  • ¼ Cup olive oil canola or vegetable oil will work too
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
 

    1. Preheat oven to 400 °F.  In a small pan place a piece of foil large enough to wrap the garlic.
    2. Cut the top of the garlic off just enough to expose the cloves.  Place it in the foil and pour over the oil.  Close the foil and place the pan into the oven.
    3. Roast for 40 minutes and check the garlic.  You can use a pair of tongs to gently squeeze the head of garlic. You are looking for the garlic to be soft and browned.  
    4. Take out of the oven and let cool before using.

Make the Ailoi

    1. In a small bowl mix together the mayonnaise and lemon juice.  
    2. On a cutting board, using the back of your knife, mash the garlic cloves.  Add them to the bowl of mayonnaise.  Season with salt.  Enjoy!
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Roasted Potatoes

March 3, 2022 by Sky Pilgreen Leave a Comment

Oven roasted potatoes are a simple side dishes that never let you down. They are fuss free, endlessly versatile, and pair beautifully with just about any main dish. Crispy on the outside with soft, creamy centers, these roasted potatoes are proof that simple ingredients can still deliver big flavor.

Roasting potatoes has always been one of my favorite ways to prepare them. It is easy, reliable, and perfect for busy weeknights when you want something homemade without a lot of effort.

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Winter is wrapping up and spring is peaking around the corner. Which means it is potato planting season here in East Texas. I just got my potatoes planted this week and I'm already dreaming of harvesting loads of potato. These Rosemary Roasted Potatoes are always my go-to when I harvest my first basket of potatoes.

Best Potatoes for Roasting

You can roast any type of potato. I tend to reach for waxy varieties like Yukon gold or red potatoes. Yukon Gold potatoes have a lovely buttery texture and thin skins, so there is no need to peel them. That alone saves time, which I always appreciate.

Russet potatoes and even sweet potatoes also roast beautifully. Just be sure to cut them into evenly sized pieces so everything cooks at the same rate.

Related: Fried Potatoes, Mashed Potatoes, Potato Wedges

Preparing Potatoes for Roasting

Start by rinsing the potatoes well and patting them completely dry. Dry potatoes are key to getting that golden, crispy exterior since the oil and seasonings stick better.

  • Waxy potatoes like Yukon golds or reds should be quartered.
  • Russet potatoes should be peeled and cut into about 2-inch pieces.

Keeping the pieces uniform helps them roast evenly.

How To Make Roasted Potatoes

Roasted Potatoes

Step 1

Cut into 2" pieces and place on a parchment lined baking sheet.

Step 2

Toss with oil and seasonings. Spread out into an even layer.

Step 3

Place in a preheated 425°F oven and roast for 30-35 minutes or until fully cooked. Enjoy!

See the recipe card below for the full recipe.

Utilizing Leftover Roasted Potatoes

I love using leftovers whenever I can to create a new dish. Here are a few ways that I have found to use leftover roasted potatoes.

  • Leftover roasted potatoes are delicious cut up and added to breakfast tacos or casseroles.
  • I like to make a breakfast hash with leftover roasted potatoes. Just sauté some peppers and onions, bacon or sausage and add the potatoes. Cook a couple of eggs over easy and dig in.

More Delicious Recipes

Garlic Parmesan Roasted Potatoes

Roasted Chicken and Potatoes

Pork Tenderloin and Potatoes

Oven Baked Pork Chops

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Roasted Potatoes

Roasted Potatoes

Lovely golden, crispy potatoes with nice creamy insides. Roasted potatoes are perfect quick side for any weeknight meal. 
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Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Side Dishes
Servings 5 Servings

Ingredients
  

  • 2 pounds yukon gold potatoes or red skinned potatoes
  • 1 ½ teaspoons salt
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • To Taste pepper
  • As Needed drizzle olive 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
 

  • Preheat oven to 425°F and line a baking sheet with parchment paper. Rinse and pat dry the potatoes. Quarter the potatoes and spread them out in a single layer on the baking sheet.
  • Drizzle with oil, enough to lightly coat the potatoes. Sprinkle the seasonings all over the potatoes and toss to evenly coat the potatoes.
  • Place in the preheated oven and roast for 30-35 minutes, flipping the potatoes halfway through to evenly cook them. Enjoy!  
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Hamburger Steak

March 1, 2022 by Sky Pilgreen 2 Comments

There's something so comforting about a classic Hamburger Steak. Made with seasoned ground beef patties and smothered in rich, savory mushroom and onion gravy, it's a hearty, from scratch meal that is perfect for busy weeknights. We love serving it over creamy mashed potatoes for a filling, homemade dinner that hits all the right notes.

This was one of those dinners my dad made on repeat when I was growing up, and I always looked forward to it. Now that I'm the one in the kitchen, it's become a go-to favorite for my own kids too. I love how quick and easy it is to pull together using pantry staples I always keep stocked, no last-minute grocery trips needed.

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If you love meals like this, you'll probably enjoy my meatballs and brown gravy recipe or this super easy goulash for another cozy dinner option!

Key Ingredients & Substitutions

  • Ground Beef - I use 80/20 for flavor and moisture, but you can swap in leaner beef if preferred.
  • Breadcrumbs - Dried or fresh both work well. Crushed crackers make a great substitute too.
  • Seasonings - Salt, pepper, garlic powder, onion powder, paprika, and dried oregano keep things flavorful. Or substitute with your favorite all-purpose seasoning blend.
  • Worcestershire Sauce - Brings depth and umami to the patties.
  • Beef Stock - A good quality stock makes all the difference in the gravy. Broth can be substituted.
  • Mushrooms and Onions - These give the gravy its signature richness and texture. If you're not a mushroom fan, you can leave them out.

This hearty, homemade meal is exactly what I turn to when I need something comforting and quick. Keep it simple, serve it with mashed potatoes or veggies, and dinner is done. Enjoy!

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32 Ground Beef Recipes without Pasta

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Hamburger Steak with onion gravy

Hamburger Steak

Quick and easy homemade hamburger steak with onion gravy, done in under an hour. A comforting from scratch meal your family will love.
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Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Dinner
Servings 6

Ingredients
  

Hamburger Steak patties

  • 1 ¾ pounds ground beef
  • 2 large eggs
  • 2 ½ teaspoons salt
  • ½-1 teaspoons pepper
  • 1 teaspoon onion powder
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 2 teaspoons worcestershire sauce
  • 1 tablespoon mustard
  • 3 ounces bread crumbs

Mushroom Onion Brown Gravy

  • 6-8 medium mushrooms thinly sliced
  • 1 cup onions halved, sliced ¼-inch thick
  • 4 cloves garlic minced
  • 2 ounces butter
  • ¼ cup flour
  • 5 cups beef stock
  • 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
 

  • In a large bowl, mix together all of the hamburger steak ingredients until well combined.
  • Divide the meat mixture into even patties (about 4.5-5 ounces each). Flatten them slightly and press your thumb into the center of each patty to help them cook evenly.
  • Heat a large skillet over medium-high heat. Once hot, add the patties and cook for about 5 minutes on each side, until browned but not fully cooked through. Remove from the skillet and set aside. Pour off some of grease, leaving about ¼ cup in the skillet.
  • Lower the heat to medium-low and add the onions and mushrooms to the same pan. Sauté for around 10 minutes until soft and lightly browned. Stir in the butter and garlic and cook for 30 seconds.
  • Add the flour and stir to form a roux. Cook the roux for about 1 minute.
  • Gradually pour in the beef stock while whisking to combine. Scrape up any browned bits from the bottom of the pan for extra flavor. Return the patties to the pan and bring everything to a simmer.
  • Simmer the patties in the gravy for about 20 minutes, flipping halfway through. The gravy will thicken as it cooks. Stir occasionally to prevent sticking.
  • Season with salt and pepper. Enjoy!

Notes

  • Pressing a thumbprint in the center of each patty helps them cook evenly and prevents puffing.
  • Use a mix of mushrooms and onions for the richest gravy flavor.
  • This dish is perfect for freezing. Shape and freeze uncooked patties, then thaw overnight in the fridge before cooking.
  • Leftovers reheat beautifully the next day!
Tried this recipe?Let us know how it was!

Freezing Tip

After getting the meat mixture together, shape the patties and place them on a parchment lined baking sheet. You do not want them touching. Place the baking sheet in the freezer for several hours. Once they are frozen, remove from the baking sheet and place in a freezer bag or container. Freeze for up to 4 months.

When you are ready to cook them, pull them out of the freezer the night before and allow them to thaw in the refrigerator overnight. Then continue on with the recipe.

Buttermilk Biscuits

March 1, 2022 by Sky Pilgreen 5 Comments

Discover the ultimate scratch-made Buttermilk Biscuits recipe! They're quick and simple to prepare, coming together in less than an hour. Plus, they're convenient to prep in advance and are freezer friendly.

Maybe it's my southern roots. Or maybe it's just because biscuits are so dang good. But I love biscuits! Especially with sausage gravy. There is nothing quite like a warm fluffy, buttery biscuit. That is exactly what this recipe produces. With a little TLC from the baker, of course.

Over the years, I've experimented with countless buttermilk biscuit recipes. My quest was relentless, with a clear standard in mind: the biscuits couldn't be tough, they needed to be tender and fluffy, and they had to be rich in flavor, particularly the taste of buttermilk and butter. This recipe checks all those boxes; it's THE biscuit recipe. After several years of making these biscuits, they continue to be my favorite.

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Key Ingredients & Substitutions

  • Butter - Unsalted butter is needed. If using salted butter, omit the salt from the recipe.
  • Flour - All-purpose flour is used.
  • Sugar - Adds a touch of sweetness to the recipe.
  • Leaveners - Both baking powder and baking soda are used to help the biscuits rise.
  • Buttermilk - Adds flavor and tenderness. If you don't have buttermilk, you can make a substitute by adding a little vinegar or lemon juice to milk and letting it sit for 5-10 minutes before using.

Tips for Making Buttermilk Biscuits

Use cold butter- good biscuits use butter, cold butter. Keep the butter in the refrigerator or even the freezer while you are measuring out and mixing the dry ingredients. The cold butter helps the texture of the biscuit. By creating little pockets in the biscuit as it bakes and the butter melts.

The flaky texture is what we cherish in biscuits. I prefer to cube or shred the butter and place it in the freezer while preparing the other ingredients. This way, when I blend it with the flour, there's minimal handling, reducing the chance of the butter melting.

Pat the dough- One of the best tips I have ever heard when it comes to making biscuits is to pat the biscuit dough. Do not roll it out. This will help the biscuits be tender. Trust me, patting the dough versus rolling it out really does make a difference in how they turn out. You want to try and work the dough as little as possible. The more you work the biscuit dough, the tougher it will be.

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Freezer Breakfast Sandwiches

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Buttermilk Biscuits

Buttermilk Biscuits

Southern Buttermilk Biscuits!  Perfectly tender, fluffy and buttery.  This is the only biscuit recipe you will need.
5 from 3 votes
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Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Breakfast
Cuisine American
Servings 8

Ingredients
  

  • 3 ounces unsalted 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
 

  • Preheat oven to 450°F.  Lightly grease a 10" cast iron pan.  Or line a baking sheet with parchment paper.
    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, scrape the dough out of the bowl and place onto the floured work surface.  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 times, patting it out gently to flatten in between folds.  Flatten out to a 1-inch-thick. 
  • Cut out the biscuits and place in your pan on onto a parchment line baking sheet.  Place them where they are just touching.  You can use your scraps, just be gentle while reshaping them.
  • Place in the oven for 15 minutes or until the tops are golden brown.  Brush with butter if desired.  Enjoy!

Notes

Keep the butter in the refrigerator or even the freezer while you are measuring out and mixing the dry ingredients.
Tried this recipe?Let us know how it was!

Chocolate Chip Cookie Bars

February 27, 2022 by Sky Pilgreen 1 Comment

These Chocolate Chip Cookie Bars are everything you love about classic chocolate chip cookies-chewy, buttery, rich-but even easier to make. With just 10 minutes of prep and no scooping or chilling, this is the kind of recipe busy moms (and anyone who loves a sweet treat) will come back to again and again.

I am a HUGE cookie fan! I love a good chocolate chip cookie as much as the next person. But when I want something quick and easy to make this is my go-to recipe! It really does take just 10 minutes to whip up and get into the oven.

👇Jump to:

  • What's New In This Recipe
  • My Latest Videos
  • 🥣 Key Ingredients
  • 🍪 How To Make Chocolate Chip Cookie Bars
    • More Delicious Recipes

What's New In This Recipe

This updated version of chocolate chip cookie bar recipe has a few changes that make it even better:

  • Melted butter instead of softened butter means less waiting and no mixer needed.
  • Cornstarch is added for an ultra-soft, chewy texture that holds together beautifully.

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I made a few changes to this Chocolate Chip Cookie Bars recipe to improve the texture and make the process even easier. No need to cream butter and sugar together. Just melt, mix and bake! All you need is one bowl and a few minutes to stir it all together.

🥣 Key Ingredients

The full ingredient list is in the recipe card below.

  • Melted Unsalted Butter - Do not use salted butter, it will make the cookie bars too salty.
  • Brown Sugar - opt for dark brown sugar here, it will take the rich cookie flavor to the next level. If you only have light brown sugar, no worries!
  • Cornstarch - Helps create a tender, soft bar that holds together well.
  • Chocolate Chips - Semi-sweet is my go-to, but milk or dark chocolate work too.

🍪 How To Make Chocolate Chip Cookie Bars

These Chocolate Chip Cookie Bars come together in no time! With melted butter and a simple mix-by-hand method, you'll have them in the oven in minutes.
STEP 1

In a large bowl whisk together the melted butter, both sugars, eggs and vanilla extract.

STEP 2

In a separate bowl whisk together the flour, baking powder, baking soda, cornstarch and salt.

STEP 3

Add the flour mixture to the butter mixture and stir until full combined. Now fold in the chocolate chips.

STEP 4

Press the dough evenly into the prepared baking pan. Bake for 20-30 minutes, or until the top is golden brown and set. A toothpick inserted in the center should come out with just a few moist crumbs.

STEP 5

Cool completely before cutting. Enjoy!

More Delicious Recipes

Triple Chocolate Cookies

Cowboy Cookies

Sugar Cookies

Cowboy Cookie Bars

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Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars

These Chocolate Chip Cookie Bars are soft, chewy, and loaded with melty chocolate chips. Made with melted butter and no mixer required, they're quick to whip up and perfect for sharing!
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Dessert
Servings 20 Bars

Ingredients
  

  • 6 ounces butter melted and slightly cooled
  • 1 ¼ cups dark brown sugar lightly packed
  • ¼ cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups all purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cornstarch
  • 2 cups semi-sweet chocolate chips
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 your oven to 350°F.  Grease and line a 9"x13" baking dish with parchment paper.
  • In a large bowl whisk together the melted butter, both sugars, eggs and vanilla extract.
  • In a separate bowl whisk together the flour, baking powder, baking soda, cornstarch and salt.
  • Add the flour mixture to the butter mixture and stir until full combined. Now fold in the chocolate chips.
  • Press the dough evenly into the prepared baking pan. Bake for 20-30 minutes, or until the top is golden brown and set. A toothpick inserted in the center should come out with just a few moist crumbs.
  • Cool completely before cutting. Enjoy!
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Overnight Oats

February 27, 2022 by Sky Pilgreen Leave a Comment

Learn how to make perfect Overnight Oats every time with this simple, customizable recipe. This delicious breakfast option is easy to prepare and endlessly versatile!

I love making overnight oats, and we almost always have a batch in the refrigerator. Keeping ready to eat breakfast options ready for everyone in the house is a priority because, after all, breakfast fuels the rest of the day.

To keep things interesting, I enjoy experimenting with different overnight oat flavors. Since they're so quick and easy to prepare, I like to make a few varieties at once. This way, everyone has their favorite flavor waiting in the fridge, making mornings smoother for the whole family.

Overnight Oats

For years, I've relied on this base recipe for consistently great results. Now, I'm excited to share it with you, along with some of my favorite flavor combinations to inspire your next batch!

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OVERNIGHT OATS INGREDIENTS

  • Old Fashioned Oats- I find that Old Fashioned Oats have a better texture in this recipe. You can use steel cut or instant, but the texture will be different.
  • Yogurt- ANY kind of yogurt can be used when making Overnight Oats. Just keep in mind the sweetness and flavor of the yogurt will affect the entire dish.
  • Almond Milk- or any milk, even water will work.
  • Extracts can be used to flavor the Overnight Oats
  • Spices like cinnamon can be used.
  • Chia Seeds offer nutrients like fiber and Omega 3s. They also help to thicken the Overnight Oats.
  • Sweeteners like honey or maple syrup. If you are using sweetened yogurt, you may not need any additional sweeteners.
  • Nut Butters are great for additional protein and flavor
  • Additional add ins like fruit (fresh or dried), nuts and granola.

How to make overnight oats

Flavor combinations and full recipes are in the recipe card below.

Making overnight oats is as simple as combining all the ingredients in a bowl or jar, mixing well, and letting them chill overnight. That's exactly why overnight oats are so popular-you get a delicious, nutritious breakfast with almost no prep work!

For flavor add-ins, just mix them in with the base ingredients until fully combined. As for toppings, you can either add them the night before or sprinkle them on right before eating-the choice is yours!

WHAT IS THE BEST WAY TO EAT OVERNIGHT OATS?

Overnight Oats are great eaten cold or warmed up.

How long do they last?

You can keep Overnight Oats in the refrigerator for about 4 days.

DO overnight oats have to be made the night before?

Yes, and no. You have to give the oats time to soak up the moisture from the milk and yogurt to soften them. That is why they are typically made the night before so that they are ready for breakfast in the morning. You can make them in the morning and check on the texture of the oats after about 6 hours.

More Delicious Recipes

Chocolate Cinnamon Rolls

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Berry Breakfast Bars

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Overnight Oats

Overnight Oats

Make perfect Overnight Oats every time with this simple, customizable recipe. This delicious breakfast option is easy to prepare and endlessly versatile!
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Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Breakfast
Servings 1

Ingredients
  

  • ½ cup old fashioned oats
  • ½ cup yogurt any kind
  • ½ cup almond milk or any liquid
  • 2 tablespoons chia seeds
  • 2 tablespoons honey or 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
 

  • Mix all of the ingredients together in a container, cover with a lid and refrigerate overnight. Add any of the flavor combinations below.

Cinnamon Maple Pecan

  • 1 teaspoon vanilla extract
    1 teaspoon cinnamon
    3 tablespoons maple syrup
    3 tablespoons toasted and chopped pecans
    Mix all of the ingredients in with the oats except for the pecans.  When you go to eat the oats, mix in the pecans.

Chocolate Almond

  • 1 heaping tablespoon almond butter
    2 tablespoons cocoa powder
    3 tablespoons honey
    Toasted slices almonds for topping if desired.
    Mix in all of the ingredients to the oat mixture.

Raspberry Coconut

  • ¼ cup almond milk, or your liquid of choice
    ½ cup shredded, unsweetened coconut 
    ¼ cup fresh or frozen raspberries
    Additional raspberries for topping, if desired
    Mix all of the ingredients, except the raspberries, in with the oat mixture.  Add in the raspberries and gently stir.

Chocolate Peanut Butter

  • Increase the milk to 5 ounces (½ cup + 2 tablespoons).  Also increase to honey to 4 tablespoons or to taste.
    Add in 3 tablespoons of creamy or crunchy peanut butter.
    2 tablespoons of cocoa powder.
    Mix well and refrigerate.  Bananas are a great topping for this overnight oats recipe.
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Red Beans and Rice

February 25, 2022 by Sky Pilgreen 1 Comment

Rich, creamy, and made with a handful of pantry staples, this Red Beans and Rice recipe is a comfort food classic. It's full of bold flavor thanks to kidney beans, andouille sausage, bell peppers, celery, and onions.

The thick, creamy texture-arguably the best part of this dish-comes from simmering the beans for about 30 minutes and smashing a few of them against the side of the pot. That rich, flavorful sauce is just begging to be soaked up with a slice of homemade cornbread. It's always amazing how much flavor can come from such simple ingredients.

👇Jump to:

  • My Latest Videos
  • Key Ingredients & Substitutions
  • How To Make Red Beans and Rice
    • Using Dry Beans in Place of the Canned Beans
    • More Delicious Recipes

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What makes this dish so easy is that it uses canned red beans. It's perfect for those nights when you don't have time to babysit a pot of beans on the stove or when dinner plans come together at the last minute. If you do have the time, you can absolutely make a pot of beans from scratch and carry on with the recipe. Either way, it turns out delicious!

Key Ingredients & Substitutions

  • Red Beans - Red beans or kidney beans can be used. I typically use kidney beans, just a personal preference.
  • Andouille Sausage - This adds a smoky, spicy flavor that makes the dish. If you can't find andouille, try smoked sausage or kielbasa instead.
  • Onion, Celery & Bell Pepper - These three build the flavor base.
  • Cajun Seasoning - Adds that bold flavor kick. If your mix is salt-free, just add salt to taste as you go.
  • Bay Leaf - This adds depth to the flavor. Optional, but highly recommended.
  • Chicken Stock/Broth - Use stock/broth for a richer flavor or water if that's what you have.

How To Make Red Beans and Rice

If you like a little more liquid in your beans you can use 3 cups of chicken stock/broth.

STEP 1

In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the sliced sausage and cook until browned, then remove and set aside.

STEP 2

To the same pot, add the diced onion, celery, and bell pepper. Sauté until softened, about 5-7.

STEP 3

Stir in the garlic and cook for 30 seconds. Then stir in the tomato paste and spices. Cook for 1 minute.

STEP 4

Then, add the beans, chicken stock and bay leaf. Bring everything to a simmer, then reduce the heat, cover, and cook for 30 minutes.

STEP 5
Remove the lid and mash about ⅓ of the beans against the side of the pot to create a thick, creamy texture. Add the sausage back to the pot, stir, and continue simmering uncovered for 10 more minutes. Taste and adjust the seasonings if needed. Serve over rice. Enjoy!

Using Dry Beans in Place of the Canned Beans

Soak 3 cups of dry red beans or kidney beans overnight. To cook dried beans: Drain and rinse the soaked beans, then add them to a large pot and cover with fresh water by about 2 inches. Bring to a boil, then reduce the heat and simmer, uncovered, for 1 to 1½ hours or until the beans are tender. Drain and use as directed in the recipe.

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Red Beans and Rice

Red Beans and Rice

This homemade red beans and rice recipe is cozy, flavorful, and perfect for busy weeknights. A from scratch Southern favorite that the whole family will love!
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Dinner, Lunch
Servings 6

Ingredients
  

  • 1 cup white rice cooked
  • 14 ounces andouille sausage sliced
  • As Needed drizzle olive oil
  • 1 large green bell pepper small diced
  • 3 ribs celery small diced
  • 1 cup onion small diced
  • 2 ½ tablespoons tomato paste
  • 3 cloves garlic minced
  • 2-3 teaspoons cajun seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon pepper
  • salt to taste
  • 2 (15 ounce) cans kidney beans/red beans drained
  • 2 cups chicken stock
  • 1 bay leaf
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 or Dutch oven, heat a drizzle of oil over medium heat. Add the sliced sausage and cook until browned, then remove and set aside.
  • To the same pot, add the diced onion, celery, and bell pepper. Sauté until softened, about 5-7 minutes.
  • Stir in the garlic and cook for 30 seconds. Then stir in the tomato paste and spices. Cook for 1 minute.
  • Then, add the beans, chicken stock and bay leaf. Bring everything to a simmer, then reduce the heat, cover, and cook for 30 minutes.
  • Remove the lid and mash about ⅓ of the beans against the side of the pot to create a thick, creamy texture. Add the sausage back to the pot, stir, and continue simmering uncovered for 10 more minutes. Taste and adjust the seasonings if needed. Serve over rice. Enjoy!

Notes

If using dry beans:
Soak 3 cups of dry red beans or kidney beans overnight.
To cook dried beans: Drain and rinse the soaked beans, then add them to a large pot and cover with fresh water by about 2 inches. Bring to a boil, then reduce the heat and simmer, uncovered, for 1 to 1½ hours or until the beans are tender. Drain and use as directed in the recipe.
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Orange Almond Loaf Cake

February 24, 2022 by Sky Pilgreen Leave a Comment

Moist Vanilla Cake flavored with fresh orange zest and toasted almonds. This delicious Orange Almond Loaf Cake is perfect for any occasion. Even the "just because" occasion. Which is usually when I bake.

Loaf Cakes are a lot easier to make and decorate than a layered cake. Loaf cakes are baked in one pan and are usually simply decorated. Sometimes you don't even have to decorate them. Which makes them the perfect cake to bake for a quick treat.

I tossed in two of my favorite ingredients to bake with in this cake. Using fresh orange zest really brightens up the cake. The orange flavor does no overpower the freshly toasted almonds. It's the perfect balance between the two flavors. There is no need for orange extract because the zest packs enough flavor. I also added fresh orange juice to the icing for more orange flavor.

German Chocolate Cake

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Butter Pecan Shortbread Cookies

Chocolate Meringue Pie

Creaming the Butter

Like in most cake recipes, this recipe starts by creaming your butter and sugar together. This is a very important step that you do not want to skip. Using room temperature butter will help you to cream your butter properly, by allowing the sugar to dissolve and be evenly distributed. Make sure to cream the butter and sugar until they are light in color and fluffy. This step will give your cake a nice crumb texture. That's what we all love about cake, right?

Toast the Almonds

Another important step to take in making this cake is to toast your almonds before adding them to the cake batter. Toasting them will allow the flavor of the almond to be more pronounced. Which is what I love about this cake, you can actually taste the almond flavor. Almond extract, while it is good, is not good substitute for this recipe. You want the toasted almond flavor to shine!

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orange almond cake

Orange Almond Loaf Cake

Buttery and moist!  This lovely loaf cake is flavored with fresh orange zest and toasted almonds!  Topped with a delicious orange flavored icing and toasted almonds.
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Prep Time 15 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert
Servings 12

Ingredients
  

For the cake

  • ½ cup almonds toasted
  • 1 Large orange zested
  • ½ cup butter softened
  • 1 cup sugar
  • ½ cup milk
  • ¼ cup sourcream
  • 2 Large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh orange juice
  • 2 cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

For the icing

  • 1 cup powdered sugar
  • 2 teaspoon fresh orange juice
  • 1 tablespoon milk
  • 1 teaspoon milk
  • ¼ 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
 

    1. Begin by preheating your oven to 350°F.  Line and coat a 9"x5" loaf pan.
    2. Add your butter, sugar and orange zest in a mixer bowl and cream your butter and sugar until the mixture is lighter in color and fluffy. 
    3. Add in your eggs one at a time, making sure each egg is fully incorporated.  
    4. Add in the sour cream, orange juice and vanilla extract. Mix well.  
    5. In a separate bowl, whisk together the flour, baking powder and salt.  Set aside.
    6. In a blender, process all but 2 tablespoons of the toasted almonds.  Set the 2 tablespoons aside for the topping.  You want to process just long enough to have a coarse almond flour.  Mix into the flour.
    7. Now start adding in the milk, alternating with the flour until fully incorporated.  Be sure to not overmix. 
    8. Pour into your prepared pan and place in the oven.  Bake for approximately 55.  
    9. When the cake is done allow it to cool for 10 minutes and then remove it from the pan.  Set on a cooling rack and allow to cool completely before making the icing. 
    1. In small bowl whisk together the powdered sugar, milk (1 tablespoon + 1 teaspoon), orange juice and vanilla.
    2.   Pour over the cake and immediately top with the remaining toasted almonds.

Notes

To toast the almonds
Preheat a oven to 350°F.  Spread the almonds out onto a baking sheet in a single layer.  Bake for 5-8 minutes,  or until they have browned lightly and are fragrant.
Or you can toast them in a pan on the stove over medium low heat.  Just stir them occasionally to promote even toasting.  You will need to remove them from the pan after they are toasted to stop the cooking.
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Roasted Carrots

February 23, 2022 by Sky Pilgreen Leave a Comment

The best way to cook carrots! Simple Roasted Carrots are not only easy to prepare but are also packed with so much flavor. If you have a picky carrot eater, this recipe might convert them!

I've yet to discover a better method for preparing carrots that taste as delightful as when they're roasted. The preparation is effortless; just peel, chop, season, and let them roast in the oven. It doesn't get much easier than that!

This side dish is incredibly versatile and pairs well with a variety of main courses, from pork tenderloin to grilled chicken, making it a fail-safe addition to any meal. Whether you serve these roasted carrots on a busy weeknight or for a special occasion, everyone is sure to love the flavor.

Ingredients

While roasted carrots are delicious with just a simple seasoning of salt and pepper, adding fresh herbs can greatly enhance their flavor.

  • Carrots - Peeled, washed, and cut into uniform pieces. Slicing them lengthwise into quarter-inch thick, three-inch long pieces creates a visually appealing presentation.
  • Fats - A combination of olive oil and butter enhances roasting and flavor.
  • Herbs - Fresh thyme and parsley add a bright, aromatic touch to the dish.

YUMMY TIP:

When the carrots come out of the oven, sprinkle them with some freshly shredded parmesan cheese for added flavor!

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How To Make Roasted Carrots

STEP 1

Combine the carrots, oil, melted butter, salt, pepper, garlic powder, fresh thyme and fresh parsley in a large bowl. Toss to evenly coat.

STEP 2

Transfer to a sheet pan and spread out into an even layer.

STEP 3

Roast for 20 to 25 minutes, until tender. Enjoy!

More Delicious Sides

If you like this recipe, you may also like one of these side dishes.

Southern Style Green Beans

Scalloped Potatoes

Sour Cream and Chive Mashed Potatoes

Roasted Potatoes

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Roasted Carrots

Roasted Carrots

The best way to cook carrots! Simple Roasted Carrots are not only easy to prepare but are also packed with so much flavor. If you have a picky carrot eater, this recipe might convert them!
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Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 1 pound carrots peeled and washed
  • 1 tablespoon oilive oil or any neutral tasting oil
  • 1 tablespoon unsalted butter melted
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ¾ teaspoon fesh thyme minced
  • 1 teaspoon fresh parsley minced
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 and oven to 425°F and line a sheet pan with parchment paper.  Cut the carrots lengthwise into ¼-inch thick, 3-inch-long pieces.  Making sure to get the pieces as uniform as possible to promote even cooking.
  • Place all of the ingredients to a large bowl and toss to evenly coat.
  • Transfer to a sheet pan and spread out into an even layer.  Roast for 20 to 25 minutes, until tender. Enjoy!
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Southern Tuna Salad

February 23, 2022 by Sky Pilgreen 2 Comments

Whether you're making sandwiches, loading up crackers for lunchboxes, or just enjoying it straight from the bowl, Southern Tuna Salad delivers a comforting, flavorful meal every time.

Growing up in the South, tuna salad sandwiches were more than just a meal, they were a tradition. From lunch at grandma's house to picnic gatherings, those sandwiches held a special place at the table.

The crunchy dill pickles, flavorful onions, and creamy mayonnaise combine beautifully with albacore tuna, making this dish as hearty as it is delicious. And let's not forget the boiled eggs-an essential Southern touch that brings richness to every bite.

Why You'll Love This Southern Tuna Salad Recipe

  • Quick to Make: Ready in just minutes and perfect for busy days.
  • Packed with Flavor: Dill pickles and onions add the perfect crunch and zest.
  • Kid-Friendly: Great for meal prep or lunch boxes, it's a nutritious option for the whole family.

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Ingredients

Canned Tuna- Albacore tuna in water is what I prefer to use.

Diced Onion-Fresh diced yellow or white onion is a must have ingredient for a good tuna salad.

Dill Pickles- It wouldn't be Southern Tuna Salad without dill pickles!

Eggs-Hard boiled eggs add more protein to dish.

Mayo-I really like Dukes Mayo, but any kind will work.

Salt and Pepper

How to Make THis Southern Tuna Salad Recipe

Tuna Salad really is so easy to make and perfect for quick lunches!

STEP 1

In a medium bowl add the drained tuna.  Using a fork, break up the tuna to smaller pieces.

STEP 2

Add in the remaining ingredients and mix well.  Salt and pepper to taste.  Enjoy!

Serving Suggestions

  • Serve tuna salad on bread for a delicious sandwich.
  • Make it a bit healthier by serving it on a lettuce wrap or on a bed of mixed greens.
  • Crackers are always good with tuna salad. The go-to way to eat tuna salad at my house!
  • Mix it into a salad with tomatoes and cucumbers.
  • Tuna wraps (flour tortilla) with lettuce and tomato are also great way to eat tuna salad.
  • Serve on toast triangles for parties.

Storage Tip

Store tuna salad in an airtight container in your refrigerator for up to 4 days. Mix well before serving.

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Southern Tuna Salad

Southern Tuna Salad

Whether you're making sandwiches, loading up crackers for lunchboxes, or just enjoying it straight from the bowl, Southern Tuna Salad delivers a comforting, flavorful meal every time.
5 from 2 votes
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Prep Time 30 minutes mins
Total Time 30 minutes mins
Course Lunch
Servings 2

Ingredients
  

  • 1 (5 ounce) can albacore tuna in water drained
  • ¼ cup onion small diced
  • ¼ cup dill pickle small diced
  • ¼ cup mayo
  • 2 large eggs, hard boiled small diced
  • ¼-1/2 teaspoon salt
  • to taste 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 medium bowl add the drained tuna.  Using a fork, break up the tuna to smaller pieces.
  • Add in the remaining ingredients and mix well.  Salt and pepper to taste.  Enjoy!

Notes

To make perfect boiled eggs every time start with adding your eggs to a small pot, cover with cold water.  The water should be at least an inch over the top of the eggs.  
Place the pot over high heat and bring to a boil.  Once the water begins to boil cover the pot and pull it off the heat. 
Set a timer for 12 minutes.  Once the 12 minutes are up, drain off the water and cover the eggs with ice and cold water.  This will stop the cooking.  After 5 to 10 minutes, you can peel the eggs. 
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Goulash

February 22, 2022 by Sky Pilgreen 6 Comments

Hearty, delicious, and made in one pot. This homemade American Goulash is one of our go-to weeknight dinners. It's loaded with ground beef, macaroni noodles, and a flavorful tomato-based sauce, all simmered together in just 45 minutes. Less mess, less cleanup, and a comforting dinner that everyone loves!

I grew up eating this from-scratch dish, and it still reminds me of cozy family meals. I love that you can customize it-thrown-in veggies, swap the beef for sausage or chicken, or double it to freeze for later. Family-approved, freezer-friendly, and so adaptable!

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If you love comforting pasta dinners, you might also enjoy favorites like this One Pot Italian Sausage or this Easy Beef Stroganoff, perfect for busy weeknights.

Key Ingredients & Substitutions

  • Ground Beef - Classic and flavorful. Swap with ground turkey, pork, or Italian sausage for a twist.
  • Elbow Macaroni - Any small pasta shape works well.
  • Tomato Sauce + Diced Tomatoes - Forms the rich, savory base.
  • Onions & Garlic - Fresh adds the best flavor; use garlic and onion powder if needed.

Occasionally I will add diced carrots or english peas to the pot as it is cooking. Just to add a little extra vegetable to the dish. Garlic Bread is always a must have with this dish in my house. Everyone likes to soak up the flavorful tomato sauce with the bread. You can also serve it with cornbread or dinner rolls.

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Pasta Meat Sauce

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📖 Recipe

Goulash

Goulash

Quick and easy one-pot American Goulash recipe made from scratch with ground beef, macaroni noodles, and tomato sauce. A hearty and comforting dinner your family will love!
4.67 from 3 votes
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Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Dinner
Servings 6

Ingredients
  

  • 1 pound ground beef
  • 1 cup onion small diced
  • 3 cloves garlic minced
  • 15 ounces diced tomatoes petite diced
  • 15 ounces tomato sauce
  • 2 ½ cups water
  • 2 cups elbow macaroni noodles
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried oregano
  • ½ teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • 1 teaspoon worcestershire sauce optional
  • 1 cup shredded cheddar 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
 

  • In a large pot over medium heat, cook ground beef and diced onions until the beef is fully cooked. Drain off any grease, then add back to the pot over medium heat.
  • Add in the minced garlic and sauté until fragrant. About 30 seconds.
  • Add in the diced tomatoes, tomato sauce, Worcestershire sauce, water and all of the herbs and spices. Stir well to combine.
  • Bring to boil and add in the noodles.  Reduce to a simmer and cover.  Cook for 20 to 30 minutes, stirring occasionally to prevent sticking.  Once the noodles are done, turn the heat off, remove the bay leaf and stir in the cheese.  Adjust the seasonings if needed.  Enjoy!

Notes

  • Freeze it for later: Portion into freezer bags and lay flat. Thaw overnight for quick reheats.
  • Add veggies on the go: Stir in carrots or peas for additional veggies.
  • Serve it up: Garlic bread, cornbread, or dinner rolls are perfect for soaking up the sauce.
Tried this recipe?Let us know how it was!

Storage Tip

This is a great dish for the freezer. Double the recipe, portion and freeze. I like to put the portions in freezer bags, spread it out and lay it flat in the freezer so that I can stack them to take up less space. This also helps with faster thawing.

Potato Pancakes

February 21, 2022 by Sky Pilgreen Leave a Comment

Fluffy potato pancakes are a great way to utilize leftover mashed potatoes. Delicious and hugely customizable. Don't let those leftover mashed potatoes sit in the refrigerator and go bad. Turn them into a new dish!

I am a big fan of utilizing leftovers. Afterall, I spent money on the ingredients and my time preparing them. So, I am not going to let them go into the trash. The majority of the leftovers in my home are eaten for lunches throughout the week. Sometimes I will take leftovers and turn them into a new dish. And potato pancakes are a great way to use leftover mashed potatoes. Bonus: I have recently discovered that they are great for little ones, they are not as messy as mashed potatoes. My one-year-old loves them!

Making Potato Pancakes

All you need is:

Leftover mashed potatoes

Eggs

Flour

Oil for sautéing

You just mix all of the ingredients and any additional ingredients, together. Form patties, any size you like and sauté in a pan over medium heat with a little oil. You want the pancakes to brown and firm up. You can serve them with sour cream. Or the kiddos might like ketchup to dip them in. That's how I ate them when I was little.

Customize Them

You can add so many different ingredients to your potato pancakes to ramp up the flavor, or you can choose to keep them plain. Here are some great suggestions.

Bacon

Cheese- Any kind will work. I like using parmesan.

Green Onions

Sautéed onions

Diced Ham

Chives

Broccoli

The options are limitless! If you make this recipe let me know down in the comments what you like to add to yours.

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Potato Pancakes

Potato Pancakes

Turn your leftover mashed potatoes into Potato Pancakes.  This is a basic Potato Pancake recipe that is easily customizable.    Keep the recipe like it is or add in your favorite ingredients.   If you have never had Potato Pancakes, you are in for a treat!
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Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Side Dishes
Servings 3

Ingredients
  

  • 1.5 cup mashed potatoes leftovers
  • 1 Large egg
  • ¼ cup flour all purpose
  • As Needed 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
 

  • Mix together all of the ingredients, making sure to get the egg fully incorporated. 
    Preheat a skillet over medium heat.  Add in just enough oil to coat the bottom of the pan.
    Form patties out of your potato mixture, any size you like, place in the pan and sautée the for 4-6 minutes on each side.  You want them to be lightly brown and firm.   Enjoy!
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Cheesy Beef Enchiladas

February 20, 2022 by Sky Pilgreen 6 Comments

These Cheesy Beef Enchiladas are Tex-Mex comfort food at its finest! Perfectly seasoned ground beef, cheese and sour cream rolled up in corn tortillas and smothered in a delicious cheese sauce. Perfect for busy weeknights and make ahead friendly.

When it comes to enchiladas, these cheesy beef enchiladas are a family favorite. I can confidently save these cheesy beef enchiladas are requested more than any other Tex-Mex dish in my house. And we LOVE our Tex-Mex.

If you love a good red sauce for enchiladas, you should give these Chicken Enchiladas a try.

While these cheesy beef enchiladas are made completely from scratch, they are really easy to make. Little effort is needed to make these delicious enchiladas, and they can even be made a day or two in advance.

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Key Ingredients & Substitutions

  • Meat - Ground beef is my go-to for these enchiladas, but you can easily swap it for shredded chicken, shredded beef, or ground turkey.
  • Cheese - Shredded cheddar, colby jack, or a Mexican blend work well for both the filling and the cheese sauce.
  • Sour Cream - Adds a creamy richness to both the meat filling and the cheese sauce.
  • Tortillas - I love using corn tortillas, but flour tortillas are a great option too.
  • Chicken Stock - Enhances the flavor of the cheese sauce. Chicken broth can be substituted if needed.
  • Milk - Use whole or 2% milk to create a smooth and creamy cheese sauce.
  • Rotel - Canned Rotel adds a kick of flavor to the cheese sauce. If you don't have Rotel, use diced tomatoes instead.
  • Stir in black beans or pinto beans for extra protein.
  • Add sautéed peppers or canned chiles to the filling for more flavor and spice.

How To Make Cheesy Beef Enchiladas

The full recipe is in the recipe card below.

Make the filling - Begin browning the meat in a large skillet over medium heat. Add in the onions and all of the seasonings and continue cooking until the meat is fully cooked. Drain off fat and stir in the shredded cheese and sour cream.

Make the cheese sauce - In a saucepan, melt the butter, then add the onions and sauté until translucent. Whisk in the flour and cook for 1 minute. Gradually whisk in the chicken stock, milk, and sour cream. Cook until thickened, then stir in the shredded cheese, Rotel, and spices.

Cheesy Beef Enchiladas
Cheesy Beef Enchiladas

Assemble Enchiladas - Fill each tortilla with about 3 tablespoons of the filling and roll up. Place them seam-side down in the baking dish. Top with cheese sauce, sprinkle with extra cheese, and bake for 45 minutes.

Top your finished cheesy beef enchiladas with cilantro, Pico de Gallo or your favorite hot sauce. Enjoy!

💡Expert Tip

To soften the corn tortillas, heat each one for 30 to 45 seconds on each side. Just long enough to make the tortillas pliable.  Place in a damp towel to keep warm.

Frequently Asked Questions

What is the secret to good enchiladas?

The secret to good enchiladas is to add sour cream to the filling. The sour cream not only adds flavor, but it adds moisture to the filling, ensuring that the enchiladas do not dry out.

Should you use corn or flour tortillas for enchiladas?

Corn tortillas are traditionally used in making enchiladas. However, flour tortillas can be used to make delicious enchiladas.

More Delicious Recipes

Chicken Enchiladas

Tex-Mex Dip

Crispy Chicken Tacos

One Pot Cheesy Taco Skillet

Cheesy Taco Pasta

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📖 Recipe

Cheesy Beef Enchiladas

Cheesy Beef Enchiladas

Beef Enchiladas with a not so traditional sauce.  No red sauce here, instead, this recipe features an absolutely delicious scratch made cheese sauce.  
4.75 from 4 votes
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Prep Time 40 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dinner
Servings 5

Ingredients
  

Enchilada Filling

  • 1 ½ pounds ground beef
  • ½ medium onion small diced
  • 1 ½ teaspoons salt
  • 1 teaspoon ground pepper
  • 2 teaspoons cumin
  • 1 ½ teaspoons paprika
  • 1 pinch chipotle powder
  • 1 teaspoon onion powder
  • 2 teaspoons garlic powder
  • ¼ cup sour cream
  • 1 ½ cup cheddar cheese shredded
  • 17 soft corn tortillas

Cheese Sauce

  • 2 tablespoons onion finely diced
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 ½ cups chicken stock
  • ¼ cup milk
  • 3 tablespoons sour cream
  • ½ cup canned rotel drained
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ¾ cup cheddar cheese shredded
  • To Taste salt
  • To Taste 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 small non-stick pan over medium heat begin warming up the tortillas.  Cook each tortilla for 30 to 45 seconds on each side. Just long enough to make the tortillas pliable.  Place them in a damp towel to keep warm.
  • While you are warming up the tortillas, begin browning the meat in a large skillet over medium heat.  Add in the onions and all of the seasonings, and continue cooking until the meat is fully cooked.
  • Once the meat is done, drain the grease off and set aside while you make the cheese sauce.
  • In a saucepan over medium heat add in the butter and onions and sauté until translucent.
    Add in the flour to make a roux.  Allow to cook for 1 minute.
  • Slowly add in the chicken stock, stirring vigorously to ensure all of the roux gets mixed in. 
  • Once the sauce starts to thicken add in the milk and sour cream. Allow the sauce to thicken a bit more, continue whisking to ensure nothing sticks to the bottom of the pan.
  •  The sauce should be thick enough to coat the back of a spoon.  Add in all of the cheese and continue whisking until the cheese has completely melted.  Stir in the rotel and seasonings.  Remove from heat and set aside.  
  • Preheat your oven to 350°F.  Lightly cover the bottom of a 9x13 baking dish with some of the cheese sauce.
    Add the ¼ cup of sour cream and 1 cup of shredded cheese to the meat mixture and mix well.
  • Begin filling the tortillas with about 3 tablespoons of filling and roll up.  Place seam side down in the baking dish.  
  • Top with the remaining cheese sauce and remaining shredded cheese.  Place uncovered in the oven and bake for 45 minutes or until the sauce is bubbly.
    If you are prepping this ahead of time, cover with foil and bake and bake for 50-60 minutes, or until the sauce is bubbly.  Remove the foil and bake for an additional 5 minutes uncovered.
  • Garnish with Cilantro and Hot Sauce if you like.  Enjoy!

Notes

Flour tortillas are a great substitute for this recipe.  Just use the small ones to keep the servings the same.
I like to make this recipe with shredded chicken as well.
Black beans are a great addition to this recipe.  Just add them to the filling and adjust the seasonings if needed.
Tried this recipe?Let us know how it was!

Roasted Broccoli

February 19, 2022 by Sky Pilgreen Leave a Comment

Simple Roasted Broccoli makes the perfect side dish any night of the week. This easy side dish consists of broccoli florets lightly tossed in olive oil, seasoned with a handful of simple spices, and then roasted to perfection.

Roasted broccoli is a quick and easy side dish that you can rely on, whether you're short on time or simply looking for something versatile to complement any meal. Its crispy texture and vibrant flavor make it a delightful addition to your dinner plate. Plus, it's packed with nutrients, making it a healthy choice for any occasion.

I enjoy roasting almost any kind of vegetable. The caramelization of the natural sugars in each vegetable brings out a rich, deep flavor that simply cannot be matched by steaming. If you love roasted vegetables give this roasted potatoes recipe a try.

Ingredients

  • Broccoli - Fresh broccoli, not frozen.
  • Oil - Any neutral-tasting oil like olive oil will work.
  • Seasonings/Spices - This recipe uses a mixture of salt, pepper, garlic powder, and pepper flakes.
  • Lemon - Finishing the roasted broccoli with a little lemon zest or lemon juice adds a nice acidity to the dish.

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Tips

  • Cut the broccoli into small pieces that are similar in size.
  • Toss the broccoli in the oil, making sure to evenly coat each piece. This will ensure the broccoli gets crispy.
  • Roast at a high temperature.

How to Make Simple Roasted Broccoli

It takes no time at all to prep this delicious side dish.

STEP 1

On a parchment paper lined baking sheet toss together the broccoli, oil, salt, pepper, garlic powder and pepper flakes until the broccoli is fully coated.

STEP 2

Place in the oven and roast for 20-25 minutes or until the broccoli is tender and lightly browned in some spots. Add lemon zest or juice is desired. Enjoy!

Variations

Add cauliflower florets to the broccoli to make roasted cauliflower and broccoli.

Toss in some whole or quartered button mushrooms.

Season with an Italian herb blend.

Toss with some sliced bell pepper.

More delicious recipes

Broccoli Rice and Cheese Casserole

Roasted Chicken Thighs

Easy Dinner Rolls

Apple Pie

Tried This Recipe?

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📖 Recipe

Roasted Broccoli

Roasted Broccoli

Roasted broccoli is a quick and easy side dish that you can rely on, whether you're short on time or simply looking for something versatile to complement any meal. Its crispy texture and vibrant flavor make it a delightful addition to your dinner plate.
No ratings yet
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Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Side Dishes
Servings 4

Ingredients
  

  • 1 lb broccoli cut into medium sized florets
  • as needed olive oil
  • to taste salt
  • to taste pepper
  • 2 teaspoons garlic powder
  • ½ teaspoon korean red pepper flakes or crushed red pepper (optional)
  • as needed lemon zest or juice 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
 

  • Preheat your oven to 425°F and line a baking sheet with parchment paper.
  • Rinse and dry your broccoli and spread it out on the baking sheet.
  • Drizzle olive oil over the broccoli, season with salt, pepper, garlic and red pepper flakes.  Toss to coat evenly.
  • Place in the preheated oven and roast for approximately 20-25 minutes or until the broccoli is tender and the tips to get a little crispy.
  • Once the broccoli is done, garnish with a little lemon zest or a drizzle of lemon juice and enjoy!

Notes

Halved mushrooms are great to roast with the broccoli.
Tried this recipe?Let us know how it was!

Refried Beans from Scratch

February 19, 2022 by Sky Pilgreen 8 Comments

Stop buying canned refried beans. Refried beans from scratch are super easy to make at home and taste so much better! More than likely, you already have everything you need to make this dish right in your kitchen.

I rarely buy food that can only be used for one dish. I try to be intentional in my buying. By doing this I am able to cut costs at the grocery store. This recipe is a perfect example of that. Instead of buying canned refried beans I make my own with dried pinto beans. I use pinto beans in other dishes as well.

I always keep pinto beans stocked in my pantry, so I am able to cut costs by using those pinto beans to make delicious, refried beans. Plus, they taste way better when you make them at home.

You can even make them in large batches, portion and freeze them for later meals. Which is what I typically do. If I am going to make them, I might as well make extra for later.

Refried beans are great as a side dish to meals like cheesy beef enchiladas. They are perfect for serving alongside tacos, which my family loves. Try serving them with one of my family's favorite taco recipes, Birria Tacos.

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How To Make Refried Beans From Scratch

1. Start by sorting your beans. Pick through the beans and remove any rocks, clumps of dirt or bad beans. Then rinse the beans and set them aside.

2. In a large pot over medium heat add in the olive oil and diced onions, sauté until the onions are tender.

3. Add the beans and all of the seasonings to the pot. 

4. Cover the beans with about 3 inches of water. 

5. Bring to a simmer and cover.  Cook the beans for about 4 hours, or until done.

6. Check on the beans often to ensure they have enough water and are not boiling.

7. The beans are done when they are soft and mush easily.  

8. Strain the beans, reserving the cooking liquid, and place them back in the pot, off of the heat.  Mash the beans, keeping some of the beans in larger pieces.  Add some of the reserved cooking liquid back to the beans.  Add enough to reach the desired consistency.  Adjust your seasonings if needed.

9. Put the pot back on low heat to warm up.  Enjoy!

10. Top with shredded cheese for some added yumminess!

Storage Tips

Don't let those leftovers go to waste. Refried beans freeze amazingly well. Portion and freeze in an airtight container or freezer bag for up to 4 months. Thaw completely before reheating.

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Refried Beans From Scratch

Refried Beans from Scratch

Delicious and easy to make.  You only need a few ingredients and a little time to make Refried Beans from Scratch in your own kitchen.
4.50 from 4 votes
Print Recipe Pin Recipe
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Prep Time 10 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 10 minutes mins
Course Side Dishes
Servings 8

Ingredients
  

  • 2.5 cup pinto beans dried
  • 2 tablespoon olive oil
  • ½ Cup onion diced
  • As needed water
  • To taste salt
  • 1 teaspoon ground pepper
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
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 your beans with water and sort through them.   Discard and rocks, clumps of dirt or nasty looking beans.
  • In a large pot over medium heat add in the olive oil and diced onions, sauté until the onions are tender.
  • Cover the beans with about 3 inches of water. 
    Bring to a simmer and cover.  Cook the beans for about 4 hours, or until done.
  • Check on the beans often to ensure they have enough water and are not boiling.
    The beans are done when they are soft and mush easily.  
  • Strain the beans, reserving the cooking liquid, and place them back in the pot, off of the heat.  Mash the beans, keeping some of the beans in larger pieces.  For creamier refried beans mash the beans completely.
  • Add some of the reserved cooking liquid back to the beans.  Add enough to reach the desired consistency.  Adjust your seasonings if needed.
  • Put the pot back on low heat to warm up.  Enjoy!

Notes

Using a mixer to mash the beans works really well.
I like to make refried beans with leftover beans.  When I plan my weekly menu, I will have one day with a pot of beans then later in the week make a meal with refried beans.  I just make a double batch of beans on the first day. 
They are even a great alternative to store bought bean dip!
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Chorizo and Egg Tacos

February 18, 2022 by Sky Pilgreen Leave a Comment

These Chorizo and Egg Tacos are one of my favorite ways to start the day, quick, flavorful, and packed with protein. The spiced pork sausage pairs perfectly with scrambled eggs and warm corn tortillas for a meal that works just as well for lunch or dinner. If you've never had chorizo tacos before, these are definitely a must-try!

This is hands-down my favorite way to use chorizo. Because it's already loaded with spices, there's no need to season the eggs, you just cook, assemble, and enjoy. I make these often when I need something quick but still homemade and satisfying. A few eggs, some sausage, and whatever toppings you have on hand, that's all it takes!

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I love how versatile these are, especially for busy mornings or easy lunches. You can serve them with warm corn tortillas (my go-to) or swap in flour tortillas if that's what you have.

As a seasoned recipe developer, I love creating meals that are big on flavor but simple enough for busy mornings. These Chorizo and Egg Tacos are a great example of how just a few well-chosen ingredients can turn into something really satisfying.

If you like these, you might also enjoy my Sweet Potato Hash recipe or Homemade Pico de Gallo as a topping for your tacos!

Get Creative with the Toppings

These tacos are incredibly easy to customize, so don't be afraid to make them your own! Here are a few of my favorite ways to switch things up:

  • Tortillas: Swap corn tortillas for flour or use low-carb wraps if needed.
  • Peppers: Sautéed bell peppers, jalapeños, or poblanos add color and heat. I often toss in whatever I've got growing, shishitos, nadapeños, even serranos if I want a little kick.
  • Cheese: Try Colby Jack, cotija, or cheddar cheese. They all work beautifully.
  • Salsas: Fresh salsa, Pico de Gallo, or even pickled peppers bring brightness and texture.
  • Bonus Idea: Wrap it all up with some roasted potatoes or hash browns for an easy breakfast burrito. This is a great grab and go way to enjoy this chorizo breakfast!

More Delicious Recipes

Sausage Gravy

Buttermilk Pancakes

Breakfast Pigs in a Blanket

Blueberry Danishes

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If you tried this Chorizo and Egg Tacos 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

Chorizo and Egg Tacos

Chorizo and Egg Tacos

Full of flavor and absolutely delicious, these Chorizo and Egg Tacos are a great option for breakfast and lunch.  Easily customizable and great for prepping ahead of time.
No ratings yet
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Prep Time 6 minutes mins
Cook Time 10 minutes mins
Total Time 16 minutes mins
Course Breakfast, Lunch
Servings 6

Ingredients
  

  • 9 ounces pork chorizo
  • 4 large eggs
  • 6 soft corn tortillas
  • 4-6 ounces queso fresco cheese crumbled
  • cilantro, minced as needed
  • fresh salsa or pico de gallo as needed
  • 1 avocado diced or sliced
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 warming the tortillas one at a time in a nonstick skillet over medium heat. Cook each tortilla for about 30 seconds to 1 minute per side, just until soft and pliable. Once warmed, keep them covered with a damp kitchen towel or paper towel to help them stay warm.
  • In a skillet over medium heat, cook the chorizo until it's lightly browned and fully cooked through. Transfer to a paper towel lined plate to drain.
  • Crack the eggs into a bowl and whisk them together. Return the cooked chorizo to the skillet over medium heat, pour in the eggs, and gently scramble. Try to keep the eggs in larger pieces and avoid overcooking. Turn off the heat just before they're fully set. The residual heat will finish cooking them without drying them out.
  • Assemble your tacos with the warm tortillas and chorizo egg mixture, then add some fresh salsa, avocado, cilantro and cheese to each taco. Or your favorite toppings. Enjoy!
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Blueberry Overnight Oats

February 17, 2022 by Sky Pilgreen 2 Comments

Fuel your morning with Blueberry Overnight Oats. Made with just a few simple ingredients, this easy recipe takes only 5 minutes to prepare.

This is my oldest son's favorite overnight oats recipe, and for good reason. It works wonderfully with fresh or frozen blueberries. Don't have blueberries? No problem! You can easily substitute any berry or fruit you have on hand. That's the beauty of overnight oats-you can customize them to create endless flavor combinations that suit your taste and dietary needs. Best of all, you can feel good about every bite-I know I do!

We almost always have overnight oats in our refrigerator and love coming up with new flavor combinations. When it comes to meal prepping, overnight oats are my go-to choice.

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Ingredients

  • Old Fashioned Oats - I find that Old Fashioned Oats have a better texture in this recipe. You can use steel-cut or instant, but the texture will be different.
  • Yogurt - ANY kind of yogurt can be used when making Overnight Oats. Just keep in mind the sweetness and flavor of the yogurt will affect the entire dish.
  • Almond Milk - Or any milk, even water will work.
  • Vanilla Extract - Adds flavor, making the overnight oats taste more like blueberry muffins. If using vanilla yogurt, omit the vanilla extract.
  • Chia Seeds - Offer nutrients like fiber and Omega-3s. They also help to thicken the Overnight Oats.
  • Honey - For sweetness, unless you are using a sweet yogurt. You may need to adjust the sweetness.
  • Blueberries - Fresh or frozen blueberries.

How to Make overnight Oats with Blueberries

Taking just 5 minutes to prep these overnight oats the night before is an effortless way to guarantee a healthy and delicious breakfast is ready for you in the morning.

STEP 1
Combine the oats, yogurt, chia seeds, honey, milk, vanilla and blueberries in a bowl with a lid.

STEP 2
Cover and refrigerate overnight.

STEP 3
Top with more blueberries, chopped nuts or granola if desired. Enjoy!

FAQ ABOUT OVERNIGHT OATS

How long do overnight oats need to soak?

Overnight oats need to soak for 4-6 before they are soft enough to eat.

What type of oats should I use for overnight oats?

Old fashioned rolled oats yield the best texture. Instant oats will become mushy and steel cut oats need a longer soak time to become soft.

How long do overnight oats last?

Overnight oats can last in the refrigerator for 4-5 days if stored in an airtight container. You may want to wait to add any fruit or nuts to the overnight oats until you are ready to serve them.

More delicious recipes

Chunky Monkey Overnight Oats

Sweet Potato Overnight Oats

Easy Peach Overnight Oats

20+ Overnight Oats Recipes

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📖 Recipe

Blueberry Overnight Oats

Blueberry Overnight Oats

Fuel your morning with Blueberry Overnight Oats. Made with just a few simple ingredients, this easy recipe takes only 5 minutes to prepare.
5 from 1 vote
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Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Breakfast
Servings 1

Ingredients
  

  • ½ cup old fashioned rolled oats
  • ½ cup almond milk or any milk
  • ½ cup yogurt plain greek or any kind
  • 1-2 tablespoons chia seeds for a thicker consistency use 2 tablespoons
  • ½ teaspoon vanilla extract
  • 2 tablespoons honey
  • ¼-1/2 cup blueberries fresh or frozen
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 oats, yogurt, chia seeds, honey, milk, vanilla and blueberries in a bowl with a lid.
  • Cover and refrigerate overnight.
  • Top with more blueberries, chopped nuts or granola if desired. Enjoy!

Notes

You can use fresh or frozen blueberries for this recipe.  
If you plan on making this ahead of time, you can wait to add the blueberries until you are ready to eat the oats.
What I love about overnight oats, besides the fact they are a healthy breakfast/snack option, is that you can customize the recipe however you want.  Just keep the oats to liquid ratio equal.
You can use any liquid you want for this recipe, even water.
The yogurt you use can be flavored or plain, just keep in mind that if you are using sweetened yogurt you may not want 2 tablespoons of honey.
Tried this recipe?Let us know how it was!
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Welcome! I'm Sky, the creator of Simply Scratch Made. I’m passionate about helping home cooks make simple, delicious meals from scratch. From my kitchen to yours, let’s cook with confidence!



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