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Roasted Chicken (Spatchcock Chicken)

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Roasted chicken the easy way! Hands down, this is my favorite way to roast a whole chicken. This method cuts the cooking down tremendously and allows more of the chicken to be flavored. Spatchcocking your chicken allows quick, even cooking with great flavor!

What Does Spatchcocking a Chicken Mean?

Spatchcocking is removing the backbone of a chicken and laying it out flat. By doing this it allows the chicken to cook evenly. The breasts will not dry out while the legs and thighs are still cooking, which can be a problem when roasting a whole chicken.

Is it Really Better than Roasting the Chicken Whole?

In my opinion, yes! Not only are you able to roast the chicken evenly the chicken breasts will not dry out. You are able to season the chicken more, by seasoning the inside with spices and herbs. All of the chicken skin is also able to get nice and crispy. Which is arguably the best part! And let's not forget, it cooks so much faster! Which is a bonus in my book!

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How to Make Roast Chicken (Spatchcock Chicken)

It is really easy to spatchcock a chicken, probably a lot easier than you think. It may seem a little intimidating at first, but once you do it a few times it will be a lot easier. It doesn't take long to do either.

Cut out the spine

Turn the chicken so that the back of the chicken is facing you and the breasts are lying flat on the cutting board.  With a sharp knife, (or kitchen shears) starting from the neck, cut along one side of the chicken's spine.  Repeat this on the other side to completely remove the backbone.

Spatchcocked Chicken

Flatten the Chicken

Now turn the chicken over and spread the chicken out. Using your hand press down on the chicken's breasts to flatten the chicken out. You will feel the breastbone break, allowing the chicken to spread out even flatter. And you're done, easy as that!

💡Expert Tips

  • Bring the chicken out of the refrigerator and remove it from the package an hour or so ahead of time. This gives the chicken time to come up to room temperature which allows it to cook more evenly.
  • Pat the chicken's skin dry with a paper towel while the chicken is sitting out. The drier the skin, the crispier it will be when roasted.
  • Alternatively, you can set the chicken out several hours beforehand or the night before and sprinkle a little salt on the chicken's skin. This is dry brining. Dry brining allows the chicken to release its moisture then soak it back up, along with the salt. The skin dries out and flavors the chicken at the same time.

More Delicious Recipes

Roasted Chicken Thighs

Homemade Macaroni and Cheese

Dinner Rolls

Roasted Pork Tenderloin

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Roasted Chicken (Spatchcock Chicken)

Roasted Chicken

Perfectly Roasted Chicken every time.  Spatchcocking the chicken allows it to cook faster and more evenly.
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Prep Time 15 minutes
Cook Time 45 minutes
Rest Time 10 minutes
Total Time 1 hour 10 minutes
Course Dinner
Servings 6

Ingredients
  

  • 1 whole chicken 2-3 pounds
  • 2 oz butter softened and divided
  • 1 lemon zested
  • 1 Teaspoon fresh oregnao chopped
  • 1 Teaspoon fresh thyme chopped
  • ½ Teaspoon freshly ground pepper
  • ½ Teaspoon salt
  • 1 Teaspoon garlic powder
  • 1 Teaspoon 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
 

  • Start by pulling your chicken out of the refrigerator about an hour before you want to cook it.  This will allow the chicken to come up to room temperature before cooking which will allow it to cook more evenly.  
    When you are ready to cook the chicken, preheat your oven to 375°F.  Remove the chicken from the package and set it on a cutting board.  Pat the chicken dry with a paper towel.
  • Turn the chicken so that the back of the chicken is facing you.  With a sharp knife, starting from the neck, cut along one side of the chicken's spine.  Repeat this on the other side to completely remove the backbone.
    Now turn the chicken over, using your hand press down on the chicken's breasts to flatten the chicken out.
    Spatchcocked Chicken
  • Take 1 ounce of the softened butter and mix in the salt, pepper, lemon zest, oregano, thyme, garlic powder and paprika.
      Now starting from the bottom of the chicken, where the end of the chicken breast is, carefully separate the chicken skin from the breast by gently running your hand under the skin, all the way to the top of the chicken breast.  If you tear the skin, it is okay.  
    Take all of the seasoned butter and rub it on the meat underneath the skin you just separated.  Cover the entire chicken with the remaining butter.  Season with salt and pepper.
  • Preheat a 14" cast iron pan, or any large skillet, on medium high heat.  Add enough olive oil to the pan to just cover the bottom.
    Lay the chicken, skin side down, in the pan and sear until it is golden brown, 4-6 minutes.  I like to season the inside of the chicken with more salt and pepper while the front is searing.
    Flip the chicken over and place the pan into the preheated oven.  Now cook the chicken for approximately 45 minutes, or until the internal temperature reaches 170.  Allow it to rest for 10 minutes before carving.

Notes

If you do not feel comfortable removing the backbone of the chicken, you can roast the chicken whole.  Just increase the time to 1  ½ hours and check the internal tempertaure.  Cook longer if needed.
You can also use sharp kitchen shears in place of the knife.  You will use the same technique to remove the backbone.
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Banana Nut Overnight Oats

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These Banana Nut Overnight Oats are my go-to overnight oats recipe. Packed full of cinnamon, toasted pecans, and bananas, what's not to love? It has all the comforting flavors of a warm slice of banana bread but in a convenient, grab and go jar that is perfect for busy mornings.

I started making these several years ago when my oldest son was a baby. Now he loves helping me come up with flavor options. He usually tries to sneak chocolate chips into every batch, this banana overnight oats recipe is one we both love, even with the occasional chocolate chips.

The beauty of this recipe is how it simplifies your morning routine without sacrificing flavor. By using my basic overnight oats recipe as a foundation and adding in warm cinnamon and bananas, you get a breakfast that feels indulgent but is incredibly simple to prep.

If you have extra fruit on hand, you can even swap the flavors to make my Peach Overnight Oats or Blueberry Overnight Oats for a little variety throughout the week!

Key Ingredients & Substitutions

  • Rolled Oats - Also known as Old Fashioned Oats, these provide the best texture. I don't recommend using quick oats as they can become too soft overnight.
  • Greek Yogurt - This adds a boost of protein and makes the oats extra creamy. You can use plain or vanilla.
  • Milk - I use whatever I have on hand, most often whole milk, but I really love the flavor of almond milk in overnight oats.
  • Chia Seeds - These help thicken the mixture and add a great source of fiber. They can be omitted if needed.
  • Sweetener - Honey is my go-to, but maple syrup is a perfect substitute if that's what you have.
  • Banana - Make sure to use a ripe banana for the best flavor.
  • Toasted Pecans - Toasting your pecans at 350°F for about 8 minutes is a simple step that adds a deep, nutty flavor you just can't get from raw nuts.

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

How To Make Banana Nut Overnight Oats

Making Banana Overnight Oats is as simple as stirring everything together and letting the refrigerator do the work. No actual cooking required. Here is how I prep these in my kitchen:

  1. Combine the base: In a bowl or a quart jar, add your oats, milk, yogurt, chia seeds, honey, and cinnamon.
  1. Mix Well: Stir everything together until fully combined.
  1. Refrigerate Overnight: Cover and refrigerate overnight. Right before serving, stir in your sliced banana and those toasted pecans. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Wait to add the bananas: To prevent browning, I always wait to slice and stir in my banana until right before I eat the oats. If you don't mind the color change, you can mash half the banana into the oats during the initial prep.
  • Wait to add the pecans: Keep your toasted pecans in a separate small container and add them right before eating the oats for the best texture.
  • Use flavored yogurt: Customize your overnight oat even more with your favorite flavored yogurt!
  • Storage Container: A bowl with a lid works perfectly. A pint jar also works great and gives you plenty of room to stir in your toppings in the morning.

Frequently Asked Questions

How long do overnight oats last in the fridge?

These are best enjoyed within 3 days. After that, the oats can start to become too soft.

Can I use steel-cut oats?

Yes. You just will have to let the oats soak for about 2 days before eating them.

Why are my oats too thick?

Chia seeds soak up a lot of liquid! If your oats are thicker than you'd like in the morning, simply add in an extra splash of milk until you reach your desired consistency.

I really hope these Overnight Oats with Banana become a favorite in your kitchen too!

-Sky🩷

More Delicious Recipes

Almond Danishes

Berry Breakfast Bars

Strawberry Blueberry Muffins

Blueberry Scones

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Banana Nut Overnight Oats

Banana Nut Overnight Oats

The best banana Nut Overnight Oats for a quick breakfast win. Featuring toasted pecans, creamy Greek yogurt, and cinnamon for a banana bread flavor.
5 from 1 vote
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Prep Time 6 minutes
Total Time 6 minutes
Course Breakfast
Servings 1 serving

Ingredients
  

  • ½ cup rolled oats
  • ½ cup Greek yogurt plain or vanilla are great for this recipe
  • ½ cup almond milk or any milk
  • 2 tablespoons chia seeds
  • 1 teaspoon cinnamon
  • 2 tablespoons toasted pecans chopped
  • ½ large banana sliced
  • 1-2 tablespoons honey depending on how sweet your yogurt is, you may just need 1 tablespoon
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 container, mix together the oats, almond milk (or your milk of choice) yogurt, chia seeds, honey and cinnamon.
  • Cover with a lid and refrigerate overnight.
  • When you are ready to eat the overnight oats, mix in the pecans and banana slices.  Enjoy!

Notes

Tips: Because of oxidation, wait to add the banana until you are ready to eat the overnight oats. Brown bananas are just not appealing.
I also don't add the pecans until I am ready to eat the overnight oats to keep the nuts texture.
If toasting the pecans, place them on a baking sheet in a 350°F for 6-8 minutes. Cool before chopping.
 
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Pizza Bagels

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Skip the grocery store Pizza Bagels and make your own for your freezer.  They are easy to make and cost a fraction of the price of the ones you buy at the grocery store. Whenever I can find something to make in bulk and freeze, I do. These pizza bagels are perfect for freezing. Kids can even help make these; they are that easy. Completely customizable and great to have in the freezer for a quick lunch.

When it comes to school lunches, I like to have several different options for my kids. Sandwiches and wraps can get a little boring, but pizza is always a hit. Having the bagels already prepped and, in the freezer, makes it a lot easier to do. No worries about time, just pop it in the oven the night before, cool completely before putting in the refrigerator and it is ready for the lunchbox in the morning.

How to Make Pizza Bagels

Start by lining two baking trays with parchment paper.  

Separate each bagel and place them on the lined tray.

Take the pizza sauce and spread your desired amount on each one.

Top with cheese and your toppings of choice.

Place in the freezer for about 2 hours.

Once frozen completely wrap each bagel in plastic wrap then place in a gallon freezer bag and store in the freezer. They are good for about 6 months in the freezer.

When you are ready to cook the bagels, preheat an oven to 350°F.  Place on a baking sheet and cook for approximately 30 minutes.

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Pizza Bagels

Pizza Bagels

Skip the grocery store Pizza Bagels and make your own for your freezer. They are easy to make and cost a fraction of the price of the ones you buy at the grocery store.
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Prep Time 15 minutes
Total Time 15 minutes
Course Freezer Friendly, Lunch
Servings 12

Ingredients
  

  • 6 plain bagels
  • 1 Cup pizza sauce * see note
  • 3 cup mozzarella cheese shredded
  • As Needed pepperonis
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 lining two baking trays with parchment paper.   Separate each bagel and place them on the lined tray.
  • Take the pizza sauce and spread your desired amount on each one.  Top with cheese and your toppings of choice.
  • Place in the freezer for about 2 hours.  Once frozen completely wrap each bagel in plastic wrap then place in a gallon freezer bag and store in the freezer.
  • When you are ready to cook the bagels, preheat an oven to 350°F.  Place on a baking sheet and cook for approximately 30 minutes.

Notes

Check out my Pizza Sauce recipe here https://simplyscratchmade.com/recipe/pizza-sauce/
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Bacon Ranch Chicken Wraps

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Chicken wraps made with chicken, bacon and ranch dressing.  The best chicken wrap combination.  Great for quick lunches, meal prep and school lunches.

When I need lunch or dinner quick, this is my go-to recipe. These Bacon Ranch Chicken Wraps come together in under thirty minutes and are easily customizable.

Chicken, bacon and ranch, is there a better combo? This recipe has been a family favorite for years, since before my children were born. I love how quick and easy chicken wraps are to make. Choose your favorite ranch dressing and tortilla size and give these bacon chicken ranch wraps a try today.

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Ingredients

  • Chicken - I like to use chicken breasts for this recipe.
  • Bacon
  • Seasonings/Spices - This recipe uses a combination of salt, pepper, garlic powder, paprika, chipotle powder, and dried oregano. You can also use your favorite spice blend.
  • Oil - Use olive oil or any neutral-tasting oil.
  • Tortillas - Flour tortillas, any size can be used.
  • Ranch Dressing
  • Lettuce
  • Tomato
  • Cheese - I typically use shredded cheddar cheese for these bacon ranch chicken wraps.

Chicken Wrap Variations

For the chicken in this recipe, I typically go for a quick seasoned chicken that I pan sear or sometimes bake in the oven. Fried chicken tenders or even grilled chicken are also great in these wraps.

When it comes to fillings, the options are limitless. Here are a few of my favorite chicken wrap fillings.

  • Diced tomatoes
  • Lettuce- a nice mixture of spinach and various leaf lettuces is my go-to.
  • Kale
  • Sliced or diced avocado
  • Sliced red onions
  • Different types of shredded cheeses like colby or monterey jack.
  • Sautéed bell peppers
  • Sautéed onions
  • Cilantro

How to make Bacon Ranch Chicken Wraps

STEP 1

Stove Top: Pat the chicken dry then coat with the seasonings. In a large skillet over medium heat add in the olive oil, once hot add the chicken breasts to the pan and cook until the internal temperature reaches 165° F.  Remove from the pan and set aside.

Oven: Pat the chicken dry and place it on a parchment lined baking sheet. Coat in oil and seasonings. Place in a 375°F oven for 20-25 minutes or until the internal temperature reaches 165°F

STEP 2

While the chicken is cooking, wrap your tortillas in foil and place them in a warm oven to heat up.

STEP 3

Slice your chicken into thin pieces and place onto your warmed tortillas, add the bacon, and your favorite toppings.  Drizzle with ranch dressing and roll up. Enjoy!

MORE DELICIOUS RECIPES

Teriyaki Chicken

Southwest Chicken Salad

Easy Homemade Potato Wedges

Southwest Chicken Wrap

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Bacon Ranch Chicken Wraps

Bacon Ranch Chicken Wraps

Chicken wraps made with chicken, bacon and ranch dressing.  The best chicken wrap combination.  Great for quick lunches, meal prep and school lunches.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Lunch
Servings 4

Ingredients
  

  • 1 pound chicken breast cut lengthwise to make thinner pieces
  • 4 bacon slices cooked
  • 1 teaspoon salt
  • to taste pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon chipotle powder or cayenne
  • ½ teaspoon oregano dried
  • 4 tablespoons olive oil
  • 4 flour tortillas * see notes
  • as needed tomato diced
  • as needed lettuce
  • as needed ranch dressing
  • as needed 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
 

  • Pat the chicken dry then coat with the seasonings.
  • In a large skillet over medium heat add in the olive oil, once hot add the chicken breasts to the pan and cook until the internal temperature reaches 165° F.  Remove from the pan and set aside.
  • While the chicken is cooking, wrap your tortillas in foil and place them in a warm oven to heat up.
  • Slice your chicken into thin pieces and place onto your warmed tortillas, add the bacon, and your favorite toppings.  Drizzle with ranch dressing and roll up.  Enjoy!

Notes

This recipe can make 4 small wraps if using fajita sized tortillas.  Or 2 to 3 larger wraps, if using the larger burrito style flour tortillas.
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Valentine's Day Sprinkle Cookies

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Soft, buttery cake-like sugar cookies, perfect for Valentine's Day. These delicious Valentine's Day Sprinkle Cookies are a great treat for school parties, surprising your sweetheart or just because.

Kids love these cake like sugar cookies, for two reasons, they are loaded with sprinkles (inside and out), and they taste like cake! For these Valentine's Day Sprinkle Cookies, I use clear vanilla extract in to give the cookies the "cake batter" flavor that we all know and love.

I am a huge fan of pure vanilla extract, but when creating this recipe, which the original name is Birthday Cake Cookies, I decided to use clear vanilla extract. Clear vanilla extract reminds me of my childhood. All of the cakes at birthday parties were made with clear vanilla extract. The distinct flavor is one we all are familiar with. While it is not as good as pure vanilla extract, the use of it in this recipe really captures the taste of everything "birthday cake" we all know.

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When testing this cookie dough, years ago, I tried them with and without the sprinkles in the cookie dough. Although they do nothing for the flavor, the sprinkles inside the cookie dough make them cookies true sprinkle cookies. Plus, kiddos love how many sprinkles are in these cookies.

What Makes These Cookies So Soft?

Sour Cream! The sour cream in this recipe requires the cookie dough to be chilled in the refrigerator overnight before baking. Sour cream adds to the soft cake-like texture these Valentine's Day Sprinkle Cookies have. I find that the longer this dough is chilled the better the texture is. I have tried baking them after chilling the dough for only two hours and they just didn't turn out as good as when they are chilled overnight.

How To Make Valentine's Day Sprinkle Cookies

These cookies come together with a few simple steps, and chilling the dough overnight gives them the best texture, soft, tender, and perfect for sharing!

STEP 1

In a small bowl, stir together the baking soda and sour cream. Set this aside.

STEP 2

In the bowl of a mixer, fitted with the paddle, cream together the butter and sugar, approximately 5 minutes.  Until the mixture has become paler in color and is completely creamed.  

STEP 3

Next add in the salt, vanilla, baking powder and egg.  Mix for 1 minute on medium speed.  Add in the sour cream mixture and mix until fully combined.  

STEP 4

Finally, add in the flour and sprinkles and mix just until the flour is incorporated.  Cover the bowl and refrigerate overnight.

STEP 5

Preheat an oven to 350° F and line a baking sheet with parchment paper.  Using a .5-ounce portion scoop, scoop out the cookies and place on the prepared baking sheet.

STEP 6

Gently press each cookie dough ball into the remaining sprinkles, flattening out the cookie slightly as your press.  Place back on the baking sheet and bake for 10-12 minutes.  The cookies are ready when the edges have just a hint of browning.  Enjoy!

Tips For Making Cookies

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

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

Do not overbake your cookies. I know, all cookie recipes say this. It is especially true for this recipe. The soft cake-like texture is lost when they are overbaked. All ovens are different, which should be kept in mind when baking. The sweet spot for my oven and this recipe is 12 minutes. I recommend testing one cookie at 10 minutes and adjusting the time accordingly before baking all of the cookies.

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Red Velvet Cookies

Strawberry Shortcake Rice Krispie Treats

Sweetheart Brownies

Valentine's Sheet Cake

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Valentine's Day Sprinkle Cookies

Valentine's Day Sprinkle Cookies

Valentine's Day Sprinkle Cookies are the perfect treat for school parties.  These cake-like sugar cookies are simply delcious!
5 from 5 votes
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Prep Time 8 hours
Cook Time 12 minutes
Total Time 8 hours 12 minutes
Course Dessert
Servings 27

Ingredients
  

Cookie dough

  • 4 oz unsalted butter softened
  • ¾ Cup sugar
  • 1 Large egg
  • 1 tablespoon clear vanilla extract
  • 1 ½ teaspoon baking powder
  • ½ Teaspoon salt
  • ½ Cup sour cream
  • ½ Teaspoon baking soda
  • 1 ½ cup all purpose flour
  • ¼ Cup sprinkles

Sprinkles for decorating the tops of the cookies

  • ½ Cup sprinkles
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 bowl combine the baking soda and sour cream.  Set aside until needed.
  • In the bowl of a mixer, fitted with the paddle, cream together the butter and sugar, approximately 5 minutes.  Until the mixture has become paler in color and is completely creamed.  
  • Next add in the salt, vanilla, baking powder and egg.  Mix for 1 minute on medium speed.  Add in the sour cream mixture and mix until fully combined.  
  • Finally, add in the flour and sprinkles and mix just until the flour is incorporated.  Cover the bowl and refrigerate overnight.
  • Preheat an oven to 350° F and line a baking sheet with parchment paper.  Using a .5-ounce portion scoop, scoop out the cookies and place on the prepared baking sheet.
  • Gently press each cookie dough ball into the remaining sprinkles, flattening out the cookie slightly as your press.  Place back on the baking sheet and bake for 10-12 minutes.  The cookies are ready when the edges have just a hint of browning.  Enjoy!

Notes

VERY IMPORTANT!  This cookie dough needs to be chilled overnight in the refrigerator.
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Peanut Butter Banana Pancakes

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Pancakes that are packed full of good nutritious ingredients. A great source of protein and fiber to get your day started.

📖 Recipe

Peanut Butter Banana Pancakes

Sky Pilgreen
These delicious pancakes are made with oat flour instead of all purpose flour making them a great gluten free option.  The addition of peanut butter and eggs make them a great source of protein.  There is no added sugar nor do they need any syrup for dipping.  They are also a great finger food for little ones!  They are delicious and easy to make!
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Prep Time 6 minutes
Cook Time 15 minutes
Total Time 21 minutes
Course Breakfast

Ingredients
  

  • 2 Medium bananas very ripe
  • 3 tablespoon peanut butter creamy
  • 2 Large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ¼ cup oat flour you may need more depending on the size of your bananas
  • 1 tablespoon coconut 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
 

  • In a medium bowl, mash together the bananas and peanut butter. Making sure to get the bananas mashed up real good.
    Now add in the eggs, vanilla and baking powder, mix until fully incorporated.
  • Next mix in the oat flour.  Adding enough to reach pancake batter consistency.  
    Preheat a cast iron pan, or any nonstick pan, over medium heat.  Add in the coconut oil and begin dropping your pancake batter into the pan making the pancakes as big as you like.
    Cook each pancake for 2 to 3 minutes on each side, flipping once the pancake doesn't look as wet.  Enjoy!

Notes

You may need more oat flour than what the recipe calls for.  Add enough to get the consistency of a regular pancake batter. 
These are a great option for the freezer.  After cooking lay them out on a baking sheet so that they are not touching and place them in the freezer for a few hours.  Once they are frozen put then in a freezer bag/container and keep them in the freezer.  
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Pizza Sauce

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This is my favorite go-to 5-minute Pizza Sauce recipe. It comes together quickly, tastes fantastic and freezer friendly. The best part? You probably already have everything you need right to make this pizza sauce right in your kitchen!

I make a lot of pizza in my home. More than I care to admit. My family LOVES pizza. Through the years I have made pizza sauce many different ways. I have found that this quick recipe tastes just as good as the ones I use to make that required long simmering times. Which makes this a great recipe to whip together if time is an issue.

I make a lot of pizza at home-probably more than I should admit. Over the years, I've experimented with countless sauce recipes, from slow-simmered versions to roasted tomato blends. But this one? It's my go-to. It delivers all the rich, herby flavor of a classic pizza sauce without needing to simmer on the stove for hours. That means less time cooking and more time enjoying homemade pizza with my family!

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Key Ingredients & Substitutions

  • Tomato Sauce - The base of the sauce! You can also use canned crushed tomatoes or diced tomatoes for a chunkier consistency.
  • Oregano & Basil - These classic herbs give the sauce its signature pizza flavor. Dried herbs work great, but if you have fresh, use them! If you don't have dried oregano and basil but have Italian Seasoning, use that!
  • Sugar - Balances out the acidity of the tomatoes. Don't skip it!
  • Red Pepper Flakes (optional) - If you like a little heat, add a pinch!

How To Make Pizza Sauce

Whenever I make this sauce, I always whip up a big batch and freeze the extra in ¼-cup portions. It makes weeknight dinners a breeze because I can just grab what I need-whether it's for a homemade pizza night or a quick batch of pizza bagels for the freezer.

STEP 1
In a medium bowl, whisk together the tomato sauce, oregano, basil, garlic powder, sugar, salt, and pepper.

STEP 2
Taste and adjust seasoning if needed. If you like a bit of heat, stir in a pinch of red pepper flakes.

STEP 3
Use immediately or store in the fridge for up to 5 days. For longer storage, freeze in small portions for easy use later!

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Pepperoni Alfredo Pizza

Pepperoni Pinwheels with Puff Pastry

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Pizza Sauce

Pizza Sauce

This homemade pizza sauce is quick, easy, and full of flavor! A no-cook, 5-minute recipe perfect for homemade pizza, pizza bagels, and more.
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Prep Time 5 minutes
Total Time 5 minutes
Course Sauces

Ingredients
  

  • 15 ounces tomato sauce
  • 1 pinch sugar
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon oregano dried
  • 1 Teaspoon basil dried
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, whisk together the tomato sauce, oregano, basil, garlic powder, sugar, salt, and pepper.
  • Taste and adjust seasoning if needed. If you like a bit of heat, stir in a pinch of red pepper flakes.
  • Use immediately or store in the fridge for up to 5 days. For longer storage, freeze in small portions for easy use later!

Notes

This recipe makes enough for several pizzas.  I like to freeze what I don't use for the next time I make pizza.
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Chicken Noodle Soup

by 2 Comments

Homemade Chicken Noodle Soup from Scratch! Packed with tender chicken, fresh vegetables, and a rich, flavorful broth, this easy recipe is the perfect comfort food for chilly days. Skip the canned version and enjoy the wholesome goodness of a scratch-made soup that's just like Grandma's. It's cozy, nutritious, and full of flavor-perfect for lunch, dinner, or meal prep!

This recipe is the definition of comfort food-simple, hearty, and satisfying, just like Grandma's homemade chicken noodle soup. It brings back memories of kitchens filled with the aroma of simmering broth and bowls made with love. Now, you can recreate that same warmth and nostalgia in your own home with this easy and flavorful recipe.

One of the best things about this dish is how versatile it is. Making soup from scratch allows you to use fresh, wholesome ingredients and enjoy the satisfaction of a homemade meal. It's a great way to make the most of leftover meats and veggies while packing lots of nutrition into one dish. And if you have leftover turkey, it makes a fantastic alternative to chicken in this recipe!

My childhood favorite Vegetable Beef Soup is another great soup that is perfect for using up leftovers!

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Key INGREDIENTS & Substitutions

  • Chicken- This recipe uses boneless, skinless chicken breasts. A whole chicken or even leftover rotisserie chicken can be used.
  • Vegetables- A combination of onions, celery and carrots are used in this homemade chicken noodle soup.
  • Chicken Stock- For the base of this soup use a good quality chicken stock. Water is also needed.
  • Seasonings/Spices- This chicken noodle soup is flavored with a combination of oregano, thyme, garlic powder, bay leaf, salt and pepper.
  • Noodles- I really like using egg noodles for this soup. Use whatever you have on hand.

The Seceret to a flavorful chicken noodle soup base

When making soup, I've found that a good-quality stock is the key to enhancing its flavor. I love using homemade chicken stock, but if you don't have any on hand, don't worry-store-bought stock will work just fine.

If stock isn't available, you can quickly create a flavorful broth while cooking the chicken in this recipe. Simply add onion, celery, carrots, and fresh herbs to the water as the chicken cooks. Once done, strain the broth and use it as a base for your soup. This simple step will significantly elevate the flavor of your dish.

It's important not to rely on plain water, as it won't provide the same depth and richness. If you'd like to make your own stock for future recipes, check out this easy recipe for homemade chicken stock. It's a great way to always have a flavorful base on hand for soups, stews, and more!

Serving Suggestions

Crackers are my go-to side for chicken noodle soup-they pair perfectly with the warm, comforting flavors. A fresh side salad or a crusty, buttered piece of bread are also wonderful additions to round out the meal. Whether you're keeping it simple or adding variety, these sides make a hearty bowl of soup even more satisfying!

Tips For Freezing

Chicken Noodle Soup freezes nicely and can be frozen with or without the pasta. When I am making this soup for the freezer, I like to make it without the noodles and just cook the noodles when I serve the soup.

Freezing in Airtight Containers:

Portion and pour the soup into the containers, leaving 1 inch of space between the top of the container and the soup. Allow the soup to cool completely before placing the lid on. Label the container and freeze for about 6 months. Thaw completely before reheating.

Freezing in Freezer Bags:

Allow the soup to cool completely before filling the bags. Seal and label the bags. Lay them out flat and place in the freezer. Soup can be frozen for about 6 months. Thaw completely before reheating.

More Delicious Soup Recipes

Loaded Potato Soup

Creamy Curry Chicken and Potato Soup

Easy Taco Soup

Zuppa Toscana Soup

Tried This Recipe?

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

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📖 Recipe

Homemade Chicken Noodle Soup

Chicken Noodle Soup

Homemade Chicken Noodle Soup from Scratch! Packed with tender chicken, fresh vegetables, and a rich, flavorful broth, this easy recipe is the perfect comfort food for chilly days. Skip the canned version and enjoy the wholesome goodness of a scratch-made soup that's just like Grandma's. It's cozy, nutritious, and full of flavor-perfect for lunch, dinner, or meal prep!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Freezer Friendly, Lunch
Servings 6

Ingredients
  

  • 1 pound chicken breasts
  • 2 tablespoons olive oil
  • ½ cup onion small diced
  • 2 stalks celery small diced
  • 2-3 medium carrots small diced
  • 2 quarts chicken stock
  • 1 quart water
  • 1 ½ teaspoons garlic powder
  • 3 ½ teaspoons salt
  • ½ teaspoon pepper
  • 1 tablespoon fresh oregano chopped
  • 2 tablespoon fresh thyme chopped
  • 1 bay leaf
  • 3 cups broad egg noodles or your noodle of choice
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 boiling the chicken breasts in water. This step can be done ahead of time, allowing the chicken to cool before cutting or shredding the chicken. Set aside until needed.
  • Next, heat about 2 tablespoons of oil in a large stock pot over medium heat. Add the onion, celery, and carrots, and sauté for about 5 minutes, allowing them to brown slightly.
  • Add the chicken stock, water, dry seasonings and bay leaf to the pot. Bring the mixture to a boil, then stir in the noodles. Continue to cook uncovered for 8-10 minutes, or until the noodles are fully cooked.
  • Once the noodles are done, add the chicken and fresh herbs to the pot. Taste and adjust your seasoning as needed. Enjoy!
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The Essential Pizza Dough

by 4 Comments

Sometimes you want to skip the delivery pizza and opt for a nice homemade pizza. Pizza night is always a hit in my home; my family loves it. This tried-and-true pizza dough recipe is definitely one to keep in your recipe book. It's simple, straightforward, and requires just a few pantry staples.

This recipe is simple and straight forward. With just a few ingredients from your pantry, and a little time you can have delicious homemade pizza dough ready for your choice of toppings.

Check out my easy 5-minute Pizza Sauce recipe and this Creamy Garlic Sauce for pizza.

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Key Ingredients & Substitutions

  • Flour - Bread flour works great for this recipe, but plain all-purpose flour can be substituted if needed.
  • Yeast - Use instant or active dry yeast.
  • Honey - A small amount helps activate the yeast. Granulated sugar can be used a substitute.
  • Water - Warm water no hotter than 110°F.

💡Expert Tips

  • Adding the flour - As with most yeast dough recipes, the amount of flour needed is a guideline. The absorbency of the flour will play a huge roll in the amount of flour needed. When adding the flour to the dough you should always add it gradually, then check to see if the dough is sticky or tacky.
  • Let it Rest - If you have time, let the shaped dough rest for 10-30 minutes before baking for a fluffier crust.
  • Crispier Crust? - Bake on a preheated pizza stone or a perforated pizza pan for extra crispiness.

You will find that this pizza dough comes together pretty quickly. I have been using this recipe for several years now, and it is always a huge hit. You can bake your pizza immediately after you add your sauce and toppings for a thinner crust.

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Pepperoni Alfredo Pizza

Breakfast Pizza

Spicy Sausage Pizza

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The Essential Pizza Dough

The Essential Pizza Dough

This pizza dough recipe that comes together quickly and tastes great.  Makes 2 or 3 pizzas.  Roll it out thin and bake it immediately for a thin crust pizza.  Or roll it out thicker and let it rise for 10-30 minutes after adding the toppings for a thicker crust.   
4.50 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Rest Time 1 hour 30 minutes
Total Time 2 hours
Course Dinner, Lunch
Servings 2 Pizzas

Ingredients
  

  • 1 cup warm water
  • 1 ½ teaspoon active dry yeast
  • ½ cup warm milk
  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • 2 teaspoons salt
  • 4 cups bread flour approximately
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 your mixer, mix together the warm water, yeast and warm milk and allow to sit for a few minutes so that the yeast has time to bloom.
  • Mix in the honey, salt, olive oil and half of the flour. Using the dough hook on its lowest speed, start to knead the dough. Continue kneading the dough and start adding 1 cup of flour at a time, only using enough flour for the dough to come together. You may or may not need all of the flour.
  • Once you have added as much flour as it needs, turn the speed up to the next setting and knead the dough for approximately 10 minutes. The dough should be soft and tacky, not sticky. Remove the dough hook, cover the bowl with a towel and set aside to proof until it doubles in size, 1 ½ to 2 hours.
  • Now for the fun part! Gently deflate your dough, separate into 2 or 3 portions. Using a little olive oil, to prevent sticking, roll each dough out. You can roll them thin or leave them a little thick. Transfer them to a lightly oiled pan and gently stretch back out if it shrinks a little.
  • Next sauce them up and add the toppings. From here you can bake them immediately in a 425° F oven or you can choose to cover them and let them rise for about 10-30 minutes then bake them. Bake each pizza for approximately 15 minutes.

Notes

This recipe yields 2-3 pizzas.  
Tried this recipe?Let us know how it was!

Creamy Garlic Pizza Sauce (Alfredo Sauce)

by 1 Comment

Beautifully creamy and full of garlic and parmesan, this pizza sauce is absolutely delicious! It is nice to change up pizza night every now and then with this Creamy Garlic Pizza Sauce (Alfredo Sauce). It is the number one requested pizza sauce from my husband.

Creamy Garlic Pizza Sauce

What makes this creamy garlic pizza sauce different from traditional alfredo sauce that you put on pasta is the consistency, this pizza sauce is a tad bit thicker than traditional Alfredo Sauce.

This pizza sauce recipe makes a fantastic Pepperoni Alfredo Pizza, which is my husband's favorite pizza. It is also great on this Spinach Alfredo Bacon Pizza. Which is one of my favorite pizzas. If you are a spinach pizza lover, you will love the Spinach Alfredo bacon Pizza!

Ingredients

  • Olive Oil
  • Fresh Garlic
  • Heavy Cream
  • Parmesan Cheese - For the best flavor use freshly shredded and grated cheese.
  • Salt
  • Parsley - Fresh or dried.
Pepperoni Alfredo Pizza

I often make a small pizza using this creamy garlic sauce and top it with a garlic butter and herb mixture, and more parmesan cheese of course, and slice it like breadsticks. It is always a hit with my family!

How To Make Creamy Garlic Pizza Sauce

The full recipe is in the recipe card below.

Step 1 Sauté garlic for 30 seconds.

Step 2 Add heavy cream, parsley and salt. Bring to a simmer.

Step 3 Whisk in parmesan cheese until fully combined.

Step 4 Simmer for 3-4 minutes until the sauce reaches sauce consistency.

💡 Expert Tips

  • Once your sauce starts simmering, don't walk away! Heavy cream can scorch quickly. It heats and thickens fast, so keep an eye on it. You'll know it's ready when it coats the back of a spoon-it'll thicken even more as it cools.
  • Always use freshly shredded and grated parmesan cheese.
  • Asiago and Romano cheeses are great when used with the parmesan cheese.
Pepperoni Alfredo Pizza

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Homemade Pizza Dough

Sheet Pan Pizza

Pizza Sauce

Breakfast Pizza

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Creamy Garlic Pizza Sauce

Creamy Garlic Pizza Sauce (Alfredo Sauce)

This creamy garlic pizza sauce is a must try!  Made with parmesan cheese, cream and garlic, this recipe comes together quickly and is loaded with delicious flavor.
5 from 1 vote
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Prep Time 8 minutes
Cook Time 8 minutes
Total Time 16 minutes
Course Sauces
Servings 1

Ingredients
  

  • 1 Tablespoon olive oil
  • 1 clove garlic minced
  • 1 Cup heavy cream
  • ½ Teaspoon salt
  • 1 Teaspoon fresh parsley optional
  • ½ Cup shredded parmesan
  • 2 tablespoon grated asiago, romano or parmesan
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Add 1 tablespoon of olive oil to a small saucepan over medium heat.  Add in the minced garlic and sauté for 30 seconds.
  • Pour in all of the heavy cream and season with salt and parsley.  Bring to a simmer then whisk in all of the cheese.
  • Continue simmering for 2-4 minutes, or until the cream has thickened to sauce consistency.  Remove from the heat and let cool to room temperature before using.  

Notes

You can use shredded parmesan cheese or grated, or both for this recipe. I like to use shredded parmesan and a grated mixture of Asiago and Romano cheeses. 
This recipe yields enough to sauce two medium pizzas or one large pizza.
Tried this recipe?Let us know how it was!

Buttermilk Cornbread

by 2 Comments

Growing up in the South, there was always a pan of cornbread for every pot of beans, every pot of peas, (black-eyed or purple-hull) every pot of chili, and always in our dressing at Thanksgiving.

Buttermilk Cornbread

Which probably contributed to my love of cornbread. To this day I cannot eat a bowl of beans or peas without a piece of cornbread to soak up the juices.

Making Cornbread from scratch it SUPER easy. If you have followed my Pantry Essentials post, then you should have everything you need for this recipe. However, here recently I have really been loving adding Buttermilk Powder as opposed to buttermilk, because I never keep it in my refrigerator.

What kind of pan should you make Buttermilk Cornbread in?

Let's talk about cooking vessels for your cornbread. For years I used a 9" round pan for my cornbread, which works perfectly fine, but now I use a cast iron pan. I really like the way the cornbread crisps up on the bottom from adding it to the hot oil in the cast iron.

If you have been wanting to try cooking your cornbread in a cast iron pan, just go for it, you will not be disappointed, I promise!

If you do decide to use a cast iron pan for this recipe you will want to start by turning your oven on and setting it to 425°F. Then take your cast iron and pour in about 2 tablespoons of oil, don't worry about coating the whole pan, you can swirl the oil around in the pan a lot easier once it is hot, and put it in the oven.

I always start with heating my pan up first, that way it will being heated up thoroughly by the time I am done getting the cornbread ingredients mixed together.

An 8x8 square pan, 9" round pan or a muffin tin works just fine for this recipe.

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Fried Cabbage

Buttermilk Biscuits

Buttermilk Chicken Tenders

Pinto Beans

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Buttermilk Cornbread

Buttermilk Cornbread

This simple buttermilk cornbread recipe is they only one you will ever need.  Tender, buttery and easy to make.  
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breads, Side Dishes
Servings 8

Ingredients
  

  • 1 Cup flour all-purpose
  • 1 Cup cornmeal
  • 2 tablespoon buttermilk powder optional
  • 1 ½ teaspoon salt
  • ½ Teaspoon baking soda
  • 4 teaspoon baking powder
  • 1 Cup milk or buttermilk if you do not have buttermilk powder
  • ¼ Cup oil
  • 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
 

  • Start with preheating your oven to 425°F. Take a cast iron pan and pour in 2 tablespoons of oil.  Place in the oven.
  • While your pan is heating up, in a large mixing bowl, mix together the flour, cornmeal, buttermilk powder, salt, baking soda and baking powder.
    In a separate bowl, whisk together the milk, oil and egg. Now add the wet ingredients to the dry ingredients and mix until the wet ingredients are fully incorporated. Do not over mix.
  • Now carefully grab your pan out of the oven and pour the cornbread mixture into to the pan. Using a rubber spatula, smooth out the cornbread and put it back in the oven. Bake for approximately 25 minutes or until the cornbread is a nice golden brown.
  • This is totally optional, but I like to take about 1 tablespoon of butter and rub it all over the top of the cornbread while it is still hot, just to add a little flavor. Enjoy
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Pasta Meat Sauce

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This homemade Pasta Meat Sauce is the ultimate from‑scratch weeknight hero-rich, hearty, and ready in about 40 minutes. It comes together easily with pantry basics and cooks down to a deeply flavorful sauce that your family will ask for again and again.

Over the years, this sauce has become my favorite freezer-friendly meal prep. I love making a double batch-one for dinner and one to stash away for future busy nights. Every bite sings with flavor thanks to sautéed mirepoix (onions, carrots, celery) and a slow simmer, making it feel special even on busy days.

👇 Jump to:

If you enjoy this recipe, you might also like my baked rigatoni or this jumbo stuffed shells recipe.

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This sauce works well as a spaghetti sauce as well as a lasagna sauce. Or it can be used with any other type of noodles. I often mix it with penne pasta, toss it in a casserole dish, top with mozzarella and bake it. It makes a fantastic baked pasta sauce!

🥣 Key Ingredients & Substitutions

  • Ground Beef - My go-to when making this easy pasta meat sauce recipe. Ground Italian Sausage is a great substitute.
  • Mirepoix (onion, carrot, celery) - Builds a flavorful foundation. You can also substitute or add to other vegetables like mushrooms or zucchini.
  • Garlic - Minced fresh garlic keeps it classic; garlic powder works in a pinch.
  • Tomato Sauce & Diced Tomatoes - The perfect combo for texture and depth. Use crushed tomatoes if that's what you have.
  • Herbs & seasonings - Dried basil, oregano, garlic powder, salt & pepper keep it simple. Or you can substitute with your favorite Italian Herb seasoning.

🍝 How To Make Pasta Meat Sauce

This sauce is totally from-scratch comfort in one pot-minimal fuss, maximum flavor.

STEP 1

In a large skillet over medium heat, brown the ground beef with 1 teaspoon of salt and ½ teaspoon of pepper. Drain excess grease and set the meat aside.

STEP 2

Add olive oil to the same pan. Sauté the onion, carrot, and celery (mirepoix) for about 8 minutes, until softened.

STEP 3

Stir in the garlic, dried herbs, garlic powder, remaining ½ teaspoon of salt, and ½ teaspoon of pepper. Cook for about 30 seconds, just until fragrant.

STEP 4

Return the beef to the pan and add the tomato sauce, diced tomatoes, and a pinch of sugar. Simmer uncovered for at least 20 minutes, stirring occasionally, to let the flavors come together. Taste and adjust seasoning if needed.

💭 Expert Tips

  • Freezer‑friendly: Divide into portions, cool completely, and freeze in airtight containers for 3-4 months.
  • Spaghetti tip: Cook 8 ounces of spaghetti noodles to pair with this sauce-perfect for 4-5 servings.

More Delicious Recipes

Chicken Alfredo Jumbo Stuffed Shells

Classic Meatballs

One Pot Italian Sausage Pasta

Creamy Chicken and Broccoli Pasta

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 If you tried this Pasta Meat Sauce 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

Pasta Meat Sauce

Pasta Meat Sauce

This homemade pasta meat sauce is rich, flavorful, and made from scratch with simple ingredients. It's easy to make, freezer-friendly, and perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Freezer Friendly
Servings 6 Cups

Ingredients
  

  • 1 pound ground Beef
  • 3 tablespoons olive Oil
  • 1 cup onions small dice
  • ½ cup carrots small dice
  • ½ cup celery small dice
  • 4 cloves garlic minced
  • 1 can tomato sauce 1 lb. 13 oz.
  • 1 can diced tomatoes 14.5 oz.
  • 1 ½ teaspoons salt
  • 1 teaspoon pepper
  • 1 pinch sugar optional
  • ½ teaspoon garlic powder
  • 2 teaspoons basil dried
  • 1 tablespoon oregano dried
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 skillet over medium heat, brown the ground beef with 1 teaspoon of salt and ½ teaspoon of pepper. Drain excess grease and set the meat aside.
  • Add olive oil to the same pan. Sauté the onion, carrot, and celery (mirepoix) for about 8 minutes, until softened.
  • Stir in the garlic, dried herbs, garlic powder, remaining ½ teaspoon of salt, and ½ teaspoon of pepper. Cook for about 30 seconds, just until fragrant.
  • Return the beef to the pan and add the tomato sauce, diced tomatoes, and a pinch of sugar. Simmer uncovered for at least 20 minutes, stirring occasionally, to let the flavors come together. Taste and adjust seasoning if needed.

Notes

    • Freezer‑friendly: Divide into portions, cool completely, and freeze in airtight containers for 3-4 months.
  • Spaghetti tip: Cook 8 ounces of spaghetti noodles to pair with this sauce-perfect for 4-5 servings.
  • This recipe makes about 6 cups of pasta sauce.
 
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