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Home » Recipes

Freezer Breakfast Burritos

February 3, 2023 by Sky Pilgreen Leave a Comment

These Freezer Breakfast Burritos are filled with eggs, sausage, cheese, and potatoes for a hearty, protein packed breakfast. Make a batch ahead of time and keep your freezer stocked with a homemade option that's ready for those busy mornings.

Our mornings are always the busiest. Between feeding the kids and the chickens, I'm always racing the clock to get my two oldest to school on time. Some mornings go smoothly, and well... some just don't! Having my freezer stocked with made-from-scratch meals like these strawberry blueberry muffins and these breakfast burritos makes me feel so much better, even in the middle of the chaos. I love knowing my kids are starting their day with a hearty meal that is homemade.

You might also like: Chorizo and Egg Tacos | Sausage Gravy with Buttermilk Biscuits

Key Ingredients & Substitutions

  • Sausage - I like to use loose breakfast sausage because it crumbles easily. If you have links or pre-made patties, you can just chop them up before mixing with the other ingredients.
  • Potatoes - I typically just grab russets for these burritos. They roast up beautifully and are always in my pantry. You can substitute with frozen shredded hashbrowns if you prefer. Just cook them how you normally would before adding them to the burritos.
  • Cheese - Cheddar is my go-to! Feel free to substitute with whatever you have on hand.
  • Tortillas - I use 9-inch flour tortillas for these, which make a great size for breakfast burritos. Substitute with smaller or larger tortillas if needed and adjust the filling accordingly.
  • Add-ins - Diced and sautéed peppers and onions are fantastic in breakfast burritos.

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

How To Make Freezer Breakfast Burritos

These burritos are all about the assembly line. Once your ingredients are prepped, they come together quickly. Here's how I pull it all together:

  1. Toss the diced potatoes with oil and spices, then roast until golden and tender.
  1. In a skillet, brown the breakfast sausage until fully cooked. Remove from the pan, wipe out, add the butter and the eggs and scramble.
  1. Mix the potatoes and sausage in with the eggs, then place a portion in the lower third of each tortilla. Sprinkle with cheese.
  1. Fold the left and right sides in toward the center, pull the bottom of the tortilla up and over the filling.
  1. Continue rolling upward until the burrito is tight and the seam is on the bottom.
  1. Continue with remaining tortillas. Once done, cool completely before freezing. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Warm the tortillas before rolling to prevent tearing.
  • If freezing, let the burritos cool completely before storing.
  • Serve with your salsa or hot sauce!

Storage & Reheating

Once your burritos have cooled completely, wrap them individually in plastic wrap or parchment paper and place them in a large freezer bag or an airtight container. Freeze for up to 3 months.

To reheat: For the best results, thaw a burrito in the fridge overnight. In the morning, wrap it in a paper towel and microwave for 30-45 seconds, or until hot. If you are heating straight from the freezer, use the defrost setting first to make sure it's hot all the way through.

Frequently Asked Questions

What should I wrap my breakfast burritos in?

You can wrap your breakfast burritos in plastic wrap, parchment paper, or foil before placing in a freezer bag or airtight container for freezing.

What is the best way to keep a tortilla from tearing?

You can warm them in a microwave for about 20 seconds before rolling, or one by one in a skillet over medium low heat.

I hope these Freezer Breakfast Burritos help make your busy mornings a little more manageable! It's such a relief knowing there's a hearty, homemade meal waiting in the freezer when the house gets hectic.

-Sky🩷

More Delicious Recipes

Breakfast Pigs in a Blanket

Chocolate Chip Muffins

Banana Baked Oatmeal

Homemade Cinnamon Rolls

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If you tried this Freezer Breakfast Burritos 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

Finished Freezer Breakfast Burritos.

Freezer Breakfast Burritos

These easy to make Freezer Breakfast Burritos are filled with eggs, sausage, cheese, and seasoned potatoes for a protein-packed start to your day. They are easy to batch cook and keep stocked in your freezer for a quick, homemade meal.
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Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Breakfast
Servings 5 Servings

Ingredients
  

  • 10 ounces potatoes ¼-inch diced
  • 2 tablespoons olive oil
  • ¾ teaspoon paprika
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 10 ounces breakfast sausage
  • 1 tablespoon butter
  • 6 large eggs
  • 5 flour tortillas 9-inch tortillas
  • ¾ - 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
 

  • Preheat the oven to 425°F and line a sheet tray with parchment paper.
  • Place the potatoes on the prepared pan and toss with 1 tablespoon of oil, paprika, salt, and pepper. Spread out into an even layer. Place in the oven and cook for 25-30 minutes, or until fully cooked.
  • While the potatoes are cooking begin browning the sausage in a skillet, crumbling it as it cooks. When done remove from the pan and strain off excess fat on a paper towel lined plate. Set aside until needed.
  • Mix the eggs together with a little milk or heavy cream if desired. Season with salt and pepper, if desired. Add the butter to a skillet over medium heat and scramble. Remove from the heat.
  • Add the sausage and cooked potatoes to the pan with the eggs. Mix well, taste and adjust seasonings if needed. Allow to cool before assembling the burritos.
  • Warm the tortillas in the microwave for 20 seconds to make them easier to work with.
  • Lay out the tortillas and divide the mixture between them, placing the mixture in the lower third of each tortilla. Sprinkle with cheese. Tuck in the sides, fold up the bottom, and roll tightly.
  • When completely cooled, individually wrap the burritos with plastic wrap then place in a freezer bag or container. Freeze until needed. Enjoy!

Notes

This recipe makes 5 to 6 burritos, depending on the amount of filling you put in each one. 
Tried this recipe?Let us know how it was!

Blueberry Muffins

February 1, 2023 by Sky Pilgreen Leave a Comment

Soft, moist, and bursting with blueberries, these Blueberry Muffins are ready in just 30 minutes and are perfect for busy mornings or freezer prep. With just a few simple ingredients, you can make homemade bakery style muffins right in your own kitchen.

The base for this blueberry muffin recipe has been my go-to for several years now. It's super easy to make and equally as easy to customize with your favorite flavors.

My Latest Videos

As a busy mom who loves creating easy, from-scratch breakfasts, I've developed a collection of muffin and breakfast recipes that are always a hit. You might like my Orange Poppy Seed Muffins recipe and my Cinnamon Apple Muffins recipe.

Key Ingredients & Substitutions

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

  • Blueberries - Fresh or frozen.
  • Butter - Melted butter is my go-to for flavor but melted coconut oil is a great substitute.
  • Milk - Whole milk or 2% will work just fine.

How To Make Homemade Blueberry Muffins

No need to grab a mixer, unless you just want to, this easy muffin recipe comes together in a mixing bowl.

  1. Mix together the dry ingredients.
  1. Toss the blueberries in about 2 tablespoons of flour until lightly coated.
  1. In a separate bowl, combine the milk, melted butter, vanilla extract and eggs. Mix until well combined.
  1. Stir the blueberries in with the dry ingredients. Then pour the milk mixture into the bowl and fold just until combined. Do not overmix.
  1. Scoop into lined muffin pan, filling all of the way full.
  1. Bake for 16-20 minutes or until toothpick inserted into the middle comes out clean. Enjoy!

This Homemade Blueberry Muffins recipe is a staple in my kitchen. I hope it becomes a staple in your kitchen too!

-Sky🩷

More Delicious Recipes

Strawberry Blueberry Muffins

Baked Oatmeal Cups

Berry Breakfast Bars

Pumpkin Muffins

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

📖 Recipe

Homemade Blueberry Muffins

Blueberry Muffins

These Blueberry Muffins are quick and easy to make in just 30 minutes. Perfectly soft, moist and always a winner with the kiddos. With just a few ingredients you can make these delicious Blueberry Muffins.
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast
Servings 14 Servings

Ingredients
  

  • 2 ¼ cup all-purpose flour
  • 1 cup sugar
  • ¼ teaspoon salt
  • 1 pinch cinnamon
  • 1 tablespoon baking powder
  • 1 ½ cups blueberries
  • 1 cup milk
  • ½ cup unsalted butter melted
  • 2 large eggs
  • 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 an oven to 375° F and line a muffin pan with liners.
  • In a large bowl combine the flour, sugar, salt, cinnamon and baking powder.  Whisk until fully combined. Toss the blueberries with about 2 tablespoons of flour then mix into dry ingredients.
  • In a separate bowl combine the milk, melted butter, vanilla extract and eggs.  Whisk until fully combined.
  • Pour the milk mixture into the dry ingredients and fold just until combined.  Scoop into the lined muffin pan, filling to the very top, and bake for 16-20 minutes. Or until a toothpick inserted into the middle of a muffin comes out clean. Enjoy!
Tried this recipe?Let us know how it was!

👉 Quick Tips

  • Using frozen blueberries? Rinse them first to prevent the muffin batter from turning a blue/gray color.
  • Mix in other berries like strawberries, lemon zest, or sliced almonds for more flavor!

Storage Tips

Store cooled Blueberry Muffins in an airtight container at room temperature for up to 4 days. Storing in the refrigerator will prolong their shelf life for up to 7 days.

To freeze Blueberry Muffins, cool completely and place in a freezer bag or airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Baked Oatmeal Cups 2 Ways

January 31, 2023 by Sky Pilgreen 4 Comments

Quick, simple, and nutritious! Baked Oatmeal Cups 2 Ways, an ideal choice for filling your fridge or freezer with wholesome breakfast options. These oatmeal cups are perfect for meal prepping and freezing.

I have fallen in love with baked oatmeal. If you haven't tried my Banana Nut Baked Oatmeal recipe, you should totally try it. And indeed, it can made into baked oatmeal cups! Oatmeal is one of my favorite breakfast foods, especially for the little ones.

My Latest Videos

We are huge fans of Overnight Oats and just simple bowls of oatmeal. Baked Oatmeal is just as good and easy to make. Plus, it's freezer-friendly, which I consider a significant advantage. I'm always in favor of stocking the freezer with ready-to-eat meals.

Like other oatmeal recipes, baked oatmeal can be customized with a variety of flavor add-ins. I'm excited to share two of our favorite recipes that start with the same base. I prepare the primary baked oatmeal mix, divide it into two portions, and then stir in the unique ingredients for each. They bake simultaneously, eliminating the need to bake twice.

How To Make Baked Oatmeal Cups 2 Ways

  • In a medium bowl, combine the oats, baking powder, and salt. In a separate bowl, mix together the melted coconut oil, vanilla extract, honey, eggs, and milk. Whisk until fully combined.
  • Pour the milk mixture into the oat mixture and stir until everything is well incorporated. Measure out 1 ½ cups of the oat mixture and place it into a separate bowl. Add the banana and cinnamon to one bowl, and the strawberries and blueberries to the other. Mix each to combine.
  • Lightly oil a muffin pan, scoop the mixtures into the pan, and bake for 30 minutes. Enjoy!

Storage Tips

Allow the oatmeal cups to cool completely before placing in an airtight container. Baked Oatmeal can be stored in the refrigerator for up to 7 days. To freeze baked oatmeal cups, place them in a single layer and freeze flat.

Reheating Tip

Thaw overnight in the refrigerator to make reheating easy. Reheat in the microwave, oven or toaster oven. It usually takes about 20 seconds in the microwave to reheat one cup.

Frequently Asked Questions

What are the best oats for baked oatmeal?

I prefer to use Old Fashioned Rolled Oats. I find that Old Fashioned Oats yield the best texture. Steel Cut Oats are a little too "toothsome," after baking because of the liquid ratio. Instant Oats will work just fine, the texture will just be a little different.

How do you eat baked oatmeal?

Baked oatmeal is best served warm. It can be topped with a drizzle of maple syrup or just eaten as is.

More Delicious Recipes

Blueberry Overnight Oats

Apple Danishes

Blueberry Scones

Breakfast Pigs in a Blanket

Tried This Recipe?

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

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Baked Oatmeal Cups 2 Ways

Baked Oatmeal Cups 2 Ways

Quick, easy and healthy! Baked Oatmeal Cups 2 Ways, a perfect way to stock your fridge or freezer with healthy breakfast food. These oatmeal cups are gluten free, meal prep and freezer friendly. My go-to recipe for healthy breakfasts the whole family loves.
5 from 3 votes
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Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Breakfast, Freezer Friendly
Servings 12

Ingredients
  

Baked Oatmeal Base

  • 3 cups Old Fashioned Oats
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup milk
  • ¼ cup cocont oil melted
  • 2 large eggs room temp
  • 1 teaspoon vanilla extract
  • 3 ounces honey more if you want sweeter oatmeal cups

Banana

  • 1 large ripe banana mashed
  • ½ teaspoon cinnamon

Blueberry Strawberry

  • 3 ounces blueberries fresh or frozen
  • 3 ounces chopped strawberries 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
 

  • Preheat an oven to 350° F and lightly grease a 12-cup muffin pan.
  • In a large bowl combine the oats, baking powder and salt.
  • In a separate medium sized bowl combine the milk, melted coconut oil, vanilla extract, eggs and honey.  Mix well to combine.
  • Pour the milk mixture into the oat mixture.  Mix until fully combined.
  • Scoop out 1 ½ cups of the mixture and add it to another bowl.  Mix the banana and cinnamon in one bowl and the strawberries and blueberries into the other bowl.
  • Scoop into the muffin pan (6 each) and bake for 30 minutes.  Enjoy!

Notes

  • Storage Tip-Allow the oatmeal cups to cool completely before placing in an airtight container. Baked Oatmeal can be stored in the refrigerator for up to 7 days. To freeze baked oatmeal cups, place them in a single layer in a freezer bag or container and freeze.
  • Reheating Tip-Thaw overnight in the refrigerator to make reheating easy. Reheat in the microwave, oven or toaster oven. It usually takes about 20 seconds in the microwave to reheat one cup.
  • Serving Tip-Serve warm with a drizzle of maple syrup.
Tried this recipe?Let us know how it was!

Strawberry Cheesecake Macarons

January 28, 2023 by Sky Pilgreen 2 Comments

For all of the cheesecake lovers out there! These Strawberry Cheesecake Macarons are full of scrumptious, scratch made, strawberry filling, and cream cheese frosting. Transport your taste buds with these descendant little cookies!

Every year my husband requests Macarons for his birthday instead of the traditional birthday cake. I have been making birthday macarons for him for the past 6 years. His go-to is the delicious Salted Caramel Macaron. This year I decided to make him a new flavor, Strawberry Cheesecake. He is a huge fan of strawberry cheesecake so I knew he would love it as a macaron flavor. And he did! We all loved it! He said it is "almost" better than his favorite. That is a win in my book!

I started the filling of this macaron with fresh, from scratch made strawberry filling. This is super simple to do, and tastes far better than store bought jams. The cream cheese frosting is your typical cream cheese frosting. The graham cracker part is just a few crumbs sprinkled across the top of the macaron, which has a drizzle of white chocolate. The white chocolate is simply there to hold the graham cracker crumbs on the macaron shell.

Strawberry Cheesecake Macarons

I know macarons can be intimidating, they are pretty tricky to make. They say macarons give even the most experienced pastry chefs gray hair. I can attest, I have had many trays of macarons go straight to the trash can. Years ago, when I worked in bakery, these little cookies were so popular I had no choice but to figure them out. With a ton of research and trial and error I have been successful through the years with making them. I am going to share with you all of my best tips for making macarons. I am confident that you will be able to make these delicious little cookies.

Sift - Using a fine mesh sieve, sift together the almond flour and powdered sugar into a medium bowl. Do not force any of the almond flour through the sieve. If you have to remove any almond flour, replace it with more, sift and sift again until you have the total amount needed for the recipe. Set aside.

Make Meringue - In a mixing bowl fitted with the whip attachment add the egg whites and turn to low speed. Once the egg whites have started to foam add in the cream of tartar and food coloring. (Only use GEL food coloring) Turn the mixer up to the next speed and bring the egg whites to the soft peak stage. Once at soft peaks gradually start to add in the granulated sugar. Once all of the sugar has been incorporated turn the mixer up and begin beating until the egg whites appear glossy and have reached the stiff peak stage. Beat in the vanilla extract.

Fold in the dry ingredients - Pour ⅓ of the almond mixture into the egg white mixture and begin folding in the mixture, using a spatula. Continue until all of the dry ingredients have been incorporated. Then continue folding until the mixture becomes shiny and has a ribbonlike consistency. To check if the consistency is right, scoop up some of the batter onto your spatula and let it drop into the bowl. You want the batter to have a continuous ribbonlike flow, not dropping in blobs.

Pipe - Immediately fill your piping bag, fitted with a small round tip, with the batter and begin piping the macarons. Give 1 inch of space in between each macaron. Tap the tray on the counter 33 times, rotate and tap 3 more times to bring any air bubbles to the surface. You can then use a toothpick to gently pop any air bubbles.

Rest - Allow the macarons to rest for at least 30 minutes before baking. This may take longer, depending on the humidity. To test if the macarons are ready for baking, gently touch the top of a macaron, if it is wet or sticky let the macarons continue to rest. If they are dry to the touch, they are ready to bake.

Bake - Bake in a 325 ° F oven for 10-15 minutes. The macarons will peel off of the parchment easily when they are ready to come out of the oven.

Fresh Strawberry Filling: Add the strawberries to a small saucepan along with the sugar and water. Bring to a simmer, then add in the cornstarch slurry. Whisk until thickened. Remove from the heat and set aside until needed. If you want a smooth filling without seeds strain immediately through a fine mesh sieve.

Cream Cheese Frosting: In a mixer cream the cream cheese until smooth. Slowly add in the powdered sugar and continue mixing until smooth. Mix in the vanilla extract and set aside until needed.

These macarons need to be refrigerated. Store in an airtight container for up to 5 days. They are best when given time to come up to room temperature before eating.

Tried This Recipe?

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

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📖 Recipe

Strawberry Cheesecake Macarons

Strawberry Cheesecake Macarons

Macarons made with a scrumptious strawberry filling and cream cheese frosting.  These little cookies are the perfect little bite!  
5 from 1 vote
Print Recipe Pin Recipe
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Prep Time 40 minutes mins
Cook Time 13 minutes mins
Rest Time 30 minutes mins
Total Time 1 hour hr 23 minutes mins
Course Dessert
Servings 16

Ingredients
  

Strawberry Filling

  • 5 oz strawberries chopped
  • 3 tablespoon sugar
  • 2 tablespoon water
  • 2 teaspoon cornstarch
  • 2 teaspoon waer

Cream Cheese Frosting

  • 2 oz unsalted butter softened
  • 6 oz cream cheese softened
  • 5 oz powdered sugar
  • ½ Teaspoon vanilla extract

Macarons

  • ¾ Cup ground almonds
  • 1 Cup powdered sugar
  • 2 Large egg whites at room temperature
  • ⅛ Teaspoon cream of tartar
  • As Needed food coloring if using
  • ¼ Cup granulated sugar
  • ¾ Teaspoon vanilla extract
  • ¼ Cup white chocolate
  • As Needed graham cracker crumbs
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
 

Strawberry Filling

  • Combine the 2 teaspoons of water and 2 teaspoons of cornstarch to make the cornstarch slurry.  Set aside.
  • In a small saucepan over medium heat combine the chopped strawberries, 2 tablespoons of water and sugar.  Bring to a simmer and cook for 2 minutes.
  • Whisk in the cornstarch slurry.  Continue whisking until the strawberry mixture has thickened.  Remove from the heat and set aside until needed. If you want a smooth filling without seeds strain immediately through a fine mesh sieve.

Cream Cheese Frosting

  • In a mixer mix the cream cheese until smooth.  Scraping the sides as needed.  Slowly add in the powdered sugar and continue mixing until smooth. Mix in the vanilla extract and set aside until needed.

Macarons

  • Using a fine mesh sieve, sift together the almond flour and powdered sugar into a medium bowl. Do not force any of the almond flour through the sieve. If you have to remove any almond flour, replace it with more, sift and sift again until you have the total amount needed for the recipe. Set aside.
  • In a mixing bowl fitted with the whip attachment add the egg whites and turn to low speed. Once the egg whites have started to foam add in the cream of tartar and food coloring. (Only use GEL food coloring)
  • Turn the mixer up to the next speed and bring the egg whites to the soft peak stage. Once at soft peaks gradually start to add in the granulated sugar. Once all of the sugar has been incorporated turn the mixer up and begin beating until the egg whites appear glossy and have reached the stiff peak stage. Beat in the vanilla extract.
  • Pour ⅓ of the almond mixture into the egg white mixture and begin folding in the mixture, using a spatula. Continue until all of the dry ingredients have been incorporated. Then continue folding until the mixture becomes shiny and has a ribbonlike consistency.
  • Immediately fill your piping bag, fitted with a small round tip, with the batter and begin piping the macarons. Give 1 inch of space in between each macaron. Tap the tray on the counter 33 times, rotate and tap 3 more times to bring any air bubbles to the surface. You can then use a toothpick to gently pop any air bubbles.
  • Allow the macarons to rest for at least 30 minutes before baking. This may take longer, depending on the humidity. To test if the macarons are ready for baking, gently touch the top of a macaron, if it is wet or sticky let the macarons continue to rest. If they are dry to the touch, they are ready to bake.
  • Bake in a 325 ° F oven for 10-15 minutes. The macarons will peel off of the parchment easily when they are ready to come out of the oven.
  • Pipe a ring of cream cheese frosting on the outside edge half of the macarons. Pipe a little of the strawberry filling in the center of each ring of cream cheese frosting.
  • Melt the white chocolate and place in a piping bag with a small circle tip.  Place the tops on, gently pressing down. Drizzle a little white chocolate over the top of the macarons and immediately sprinkle with graham cracker crumbs.  Enjoy!

Notes

To check if the consistency of your batter is right, scoop up some of the batter onto your spatula and let it drop into the bowl. You want the batter to have a continuous ribbonlike flow, not dropping in blobs.
Tried this recipe?Let us know how it was!

Sweetheart Brownies

January 26, 2023 by Sky Pilgreen Leave a Comment

These Sweetheart Brownies are fudgy, rich, and perfect for Valentine's Day. Made with a simple brownie batter and finished with a melted chocolate drizzle and sprinkles, they're and easy dessert that looks just a special as it tastes.

Valentine's Day is the perfect excuse to bake something fun, and these Sweetheart Brownies are one I come back to every year. They're right up there with my Valentine M&M Cookies and Red Velvet Cookies, all easy recipes that look festive and taste amazing. My kids love helping cut out the hearts and add sprinkles, and I love how simple these brownies are to pull together.

How To Make Sweetheart Brownies

These Valentine's Day Brownies come together quickly in just one bowl, making them a quick and easy homemade treat!

  1. Combine the butter and sugar in a bowl and microwave until melted.
  1. Whisk the eggs and vanilla into the butter and sugar mixture until smooth.
  1. Stir in the cocoa powder until fully combined.
  1. Add the flour, salt, and cornstarch and mix until smooth. The batter will be thick.
  1. Transfer the batter to the prepared pan and gently spread into an even layer. Bake, cool, then cut into hearts.
  1. Drizzle with melted chocolate, add sprinkles. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Use a metal 9x13 pan for the best results. It helps the brownies bake evenly.
  • Don't be alarmed, the brownie batter is very thick.
  • If lining the pan with parchment paper, hold it in place while spreading the thick batter.
  • I used a 2-inch heart cutter for the larger brownies and a 1" cutter for the smaller ones.

Storage Tips

Store in an airtight container at room temperature for up to 5 days.

More Delicious Recipes

Valentine's Day Sprinkle Cookies

Triple Chocolate Cookies

Bakery Style Chocolate Chip Cookies

Chocolate Bundt Cake

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

If you tried this Sweetheart Brownies 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

Sweetheart Brownies

Sweetheart Brownies

Fudgy Sweetheart Brownies, drizzled with melted chocolate, and finished with sprinkles.
No ratings yet
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Prep Time 15 minutes mins
Cook Time 25 minutes mins
Rest Time 35 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Dessert
Servings 12 Servings

Ingredients
  

Fudgy Brownies

  • 6 ounces unsalted butter
  • 2 cups sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 ½ teaspoon vanilla extract
  • 1 cup cocoa powder
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 1 tablespoon cornstarch
  • ¾ cup chocolate chips semi-sweet, or your preferred kind
  • sprinkles as needed

Chocolate Drizzle

  • ½ cup 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 an oven to 350° F. Lightly grease and line a 9x13 baking dish with parchment paper.
  • In a medium sized microwave safe bowl combine the butter and sugar. Microwave in intervals of 30 seconds until the butter is completely melted. Then microwave 30 seconds longer to dissolve more of the sugar. 
  • Whisk in the 2 eggs, 1 egg yolk and vanilla extract. Once fully combined stir in the cocoa powder.
  • Add the flour, salt, and cornstarch to the butter mixture and stir until fully combined. Gently fold in the ¾ cup chocolate chips, then transfer the batter to the prepared pan, spreading it out evenly.
  • Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Cool completely before decorating.

Decorate Brownies

  • Invert the brownies onto a cutting board and begin cutting out the hearts or cut into squares if not using a cookie cutter.
  • Melt the chocolate chips in the microwave in 20-30 second intervals, stirring between each, until smooth. Drizzle over the brownies and finish with sprinkles. Enjoy!

Notes

  • Use a metal 9x13 pan for the best results. It helps the brownies bake evenly.
  • Don't be alarmed, the brownie batter is very thick.
  • If lining the pan with parchment paper, hold it in place while spreading the thick batter.
  • I used a 2-inch heart cutter for the larger brownies and a 1" cutter for the smaller ones.
Tried this recipe?Let us know how it was!

Spinach Alfredo Bacon Pizza

January 25, 2023 by Sky Pilgreen 2 Comments

Spinach Alfredo Bacon Pizza is one of my favorite pizzas to make. Creamy Alfredo sauce, fresh spinach and crispy bacon make up this delicious pizza. If you are looking to change up pizza night, this pizza is it. I promise, you will not be disappointed with this fantastic flavor combination.

It is no secret that we eat a lot of pizza at my house. I have already posted a few of our favorite pizzas on this blog. I make two pizzas every time and often try different toppings. Alfredo is one of my family's favorite sauces and we always use on one of the pizzas we make on pizza night.

Typically, we make Pepperoni Alfredo pizza. Every now and then I'll change up the alfredo pizza by adding different toppings. Which is where the Spinach Alfredo Bacon Pizza came from.

I am huge fan of spinach alfredo pizza and adding the bacon gives the pizza a great smoky flavor note. Which makes spinach alfredo pizza even better.

They key to really good homemade pizza is making the crust and sauces from scratch. This pizza dough recipe is my go-to recipe. I have been using it for several years. It makes 2 large pizzas or 3 medium pizzas.

You can certainly speed up the process of making pizza by using premade pizza dough and sauces, but I highly recommend making them from scratch. For this recipe I have already converted the pizza dough recipe for you. If you are wanting to use this dough for more than one pizza, go on over to that post and make the whole recipe.

Spinach Alfredo Bacon Pizza

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

To re-heat, place the pizza in a 350°F oven for 10-15 minutes.

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Spinach Alfredo Bacon Pizza

Creamy Alfredo sauce, fresh spinach and crispy bacon make up this delicious pizza. If you are looking to change up pizza night, this pizza is it!  Spinach Alfredo Bacon Pizza is a fantastic addition to pizza night!
5 from 1 vote
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Prep Time 35 minutes mins
Cook Time 15 minutes mins
Rest Time 3 hours hrs
Total Time 3 hours hrs 50 minutes mins
Course Dinner, Lunch
Servings 4

Ingredients
  

Pizza Dough

  • ½ Cup warm water
  • ¾ Teaspoon active dry yeast
  • ¼ Cup warm milk
  • 4 ½ teaspoon olive oil
  • 1 ½ teaspoon honey
  • 1 Teaspoon salt
  • 2 cup bread flour

Spinach Alfredo Sauce

  • 1 Tablespoon olive oil
  • 1 clove garlic minced
  • 1 Cup heavy cream
  • ½ Teaspoon salt
  • 1 ½ teaspoon fresh parsley
  • ½ Cup parmesan cheese shredded
  • 2 tablespoon asiago or romano (grated) optional
  • 1 ½ cup fresh spinach rough chopped
  • 5 Slices bacon, cooked chopped
  • 2 cup mozzarella cheese shredded
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.  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 ½ 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.  Or you may need more 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 elastic, soft and tacky, not sticky. Remove the dough hook, lightly coat the dough with oil, cover the bowl with a towel and set aside to proof until it doubles in size, 1 ½ to 2 hours.
  • While the dough is proofing make the sauce.  In a small pan over medium heat add the olive oil. Next add in the minced garlic and sauté for 30 seconds. Pour in the heavy cream and bring to a simmer. Stir in the parmesan cheese and continue cooking until thickened to sauce consistency. Stir in the spinach and cook for 1 minute, or until the spinach is wilted. Remove from the heat and set aside until needed.
  • Preheat an oven to 450° F.  On a lightly oiled surface, roll out the dough to your desired shape.  Roll it thin for a thinner pizza or thick for a thick crust.  Place on a lightly greased (or parchment lined) pan.
  • Spread the sauce on the pizza dough and top with shredded mozzarella and the chopped bacon.
  • Place in a 450 ° F oven and bake for 12-15 minutes.  Let rest for 5-10 minutes before slicing.  Enjoy!
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Easy Beef Quesadillas

January 23, 2023 by Sky Pilgreen Leave a Comment

Super Easy Beef Quesadillas are perfect for busy weeknight dinners or quick lunches. If you're in search of a fantastic, cheesy beef quesadilla, you've arrived at the right spot.

We often prepare quesadillas for quick lunches or simple dinners. They are not only easy to make but also convenient to prepare in advance for the week. I always make extra so I can include them in my oldest son's lunch box or keep them on hand for a speedy lunch at home for my younger children.

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I always have the ingredients for these quesadillas on hand, making them my go-to meal for a quick yet homemade dish. A well-stocked pantry is key to whipping up simple, speedy meals from scratch whenever necessary.

How To Make Easy Beef Quesadillas

  • • Cook the beef and onions: Crumble the meat as it cooks. Season with spices and cook until done. Add in the minced garlic and cook for 30 seconds. Strain off the grease and set aside.
  • • Assemble the quesadillas: Lay out one tortilla, sprinkle over a little cheese, add ⅓ of the meat, then top with more cheese. Place another tortilla on top. Repeat with the remaining tortillas.
  • • Cook the quesadillas: Heat a large skillet over medium heat and drizzle in a little oil. Place a quesadilla in the skillet and cook for 2-3 minutes or until browned. Flip and cook for another 2-3 minutes, or until golden. Remove from the pan and repeat with the rest. Enjoy!

Topping Suggestions

Yes, quesadillas need toppings too! A great way to add tons of flavor to your quesadilla is to top it with your favorite dips and sauces. A few of our favorites are:

Guacamole - Guacamole is FANTASTIC smeared on top of a quesadilla.

Pico de Gallo - Another favorite of mine! I like to spoon it on top, or put some inside of the quesadilla, when I am eating it.

Sour Cream - This is a common quesadilla condiment. I love dipping quesadillas in sour cream.

Hot Sauce - Hot sauce is also a must for quesadillas, tacos, or anything!

Lime Juice - A simple squeeze of fresh lime juice is fantastic on the browned tortilla.

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Easy Beef quesadillas

Easy Beef Quesadillas

These Easy Beef Quesadillas are a great meal for busy weeknight dinners or for quick lunches. Quick, simple and delicious. You can't go wrong with quesadillas. Kid friendly and meal prep friendly.
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Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Dinner, Lunch
Servings 3

Ingredients
  

  • 1 pound ground beef
  • ½ cup onion small diced
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon chili powder
  • 1 ½ teaspoons cumin
  • 1 teaspoon paprika
  • 1 pinch chipotle powder or cayenne
  • 6 medium flour tortillas 10" tortillas
  • 2 ½ cups shredded cheese cheddar, quesadilla or your favorite 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 skillet over medium heat add the ground beef and onions.  Cook, crumbling up the meat as it cooks. Season with all of the spices and cook until done. Add in the minced garlic and cook for 30 seconds. Strain off the grease. Set aside.
  • Lay out one tortilla, sprinkle over a little cheese, add ⅓ of the meat, top with more cheese. Place another tortilla on top. Repeat with the remaining tortillas.
  • Heat a separate large skillet over medium heat.  Drizzle in a small amount of oil.  Place one quesadilla in the skillet, swirl around to cover the tortilla with the oil.  Cook for 3-4 minutes or until browned.  Drizzle a small amount of oil on the top tortilla, flip and cook until browned.
  • Remove from the pan and continue with the remaining quesadillas.  Using oil as needed.  Cut into 4 pieces and serve with your favorite toppings.  Enjoy!
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Growing Peppers

January 21, 2023 by Sky Pilgreen Leave a Comment

From sweet peppers to hot peppers, this nutritious and versatile plant deserves a spot in in every garden. If you are new to growing peppers, this post is a great place to start. I'm excited to share with you the tips I have learned through my growing seasons on how to grow this delicious fruit.

Peppers are one of my must have plants in the garden every year. I grow several different varieties of sweet peppers and just a few spicy ones. I love the beautiful colors and different textures peppers have. We use peppers in many different recipes from candied jalapeños to sweet potato hash. I have a post on how to freeze peppers that may be helpful when you are bringing in a ton of peppers this gardening season.

There are so many peppers varieties to choose from. So many more than you are probably aware of. It is pretty easy to look at seed catalogs and want to order all of the different varieties, we've all been there, but when starting out I recommend growing varieties you are familiar with. Add in 1 or 2 new ones each year to discover what you like.

A few of my favorite varieties to grow are, Craig's Grande Jalapeño, Bull Nose Bell Peppers, Sweet Banana Peppers, Nadapenos and Ancho Grande Poblano.

Peppers thrive in warm weather. It is important to wait to plant peppers until the nighttime temperatures are consistently in the mid-60s and all chances of frost have passed. You can search your areas last expected frost date to get an idea of when to plant your peppers. I like to use The Farmer's Almanac. I also like to wait to plant my peppers 1-2 weeks after I have planted my tomato plants. They usually grow better when the soil has warmed up. In the past when I have planted my peppers at the same time as my tomatoes they have not performed as well. I imagine this is because peppers like warm soil as much as they like warm air. The ideal soil temperature for growing peppers is 60° F - 65° F.

Pepper plants that are planted too early will be stunted and not produce as much fruit as plants that are planted when the temperatures are right.

Pepper plants need to be planted in a well-draining sunny area. For the best growth and production plant your pepper plants in an area where they will receive 6-8 hours of direct sunlight.

Pepper plants need at least 12-inches all the way around each plant to thrive. Some recommend giving pepper plants more room to grow, but I find that pepper plants grow well when planted "shoulder to shoulder". 12-inches of growing space is enough room for healthy root development, plants are not competing for nutrients and allows for more space for growing other plants.

Like planting tomatoes, I like to plant my pepper plants deep. Not quite as deep as tomatoes, just a few inches deeper than the pot they are in. This helps pepper plants grow stronger and sturdier.

Pepper plants need to be staked or caged. Because their fruit becomes heavy, the branches will sag to the ground, or the entire plant may fall over. Large tomato cages are great for supporting pepper plants. Using stakes or old branches are also great for staking pepper plants.

Pinching the first blooms after planting is a great way to encourage your pepper plants to grow healthier instead of focusing on fruit production as soon as they are planted. Plants can become stressed when transplanted, pinching the first blossoms converts their energy to more growth. I like to wait to let fruit set until the plants have been in the ground, and thriving, for at least two weeks.

Water when the top 1 inch of soil is dry. Water the roots deeply to encourage root development. To check if your plant needs water simply test the soil for moisture. Feel the top 1-inch of soil, if the soil is moist don't water. If it is dry, give the plant a deep watering. Plants benefit more from deep watering than they do from shallow watering. Deep watering encourages the roots to grow down in search of nutrients instead of close to the surface.

Amending your soil with fresh compost each growing season is the best way to add nutrients to your soil. I focus a lot on soil health, which I believe really makes a bountiful garden. When it comes to using fertilizers, I like to use all natural fertilizers, typically when I plant out my transplants. I add bone meal, blood meal, eggs shells and worm castings to each hole when I transplant out my plants. Throughout the season I give my plants a little boost with a mixture of fish emulsion and water. The only other time I fertilize is when I see a plant struggling. Healthy soil is enough to grow healthy plants.

Peppers can be harvested when they are green or any color in between. It is important to note that while peppers can be eaten at any stage, the flavor changes with the stages. Sweet peppers typically ripen faster than hot peppers. When harvesting sweet peppers, I like to let them fully ripen before harvesting. Hot peppers I tend to harvest when green. When fully ripe, hot peppers are at their spiciest. You will learn when you like to harvest certain varieties the more you grow them.

I hope you found this post helpful! Happy gardening!

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Strawberry Shortcake Rice Krispie Treats

January 20, 2023 by Sky Pilgreen Leave a Comment

Perfect for Valentine's Day or just a quick tasty treat. These Strawberry Shortcake Rice Krispie Treats are a yummy twist on the classic marshmallowy treats we all know and love. Freeze dried strawberries, vanilla Oreos and a little extra vanilla extract take the classic rice Krispie treats up a notch, or two.

These rice krispie treats are so good! I love the fresh strawberry flavor paired with the gooey marshmallow. The vanilla Oreos give it that vanilla cake and cream flavor that you think of when you think of strawberry shortcake. These little treats were such a fun recipe to create. I am all for the lovely strawberry flavor. The kiddos love them too!

The trick to the best, natural, strawberry flavor is to use freeze dried strawberries. Fresh strawberries are far too wet for this treat and dried strawberries would be too gummy. Freeze dried strawberries are perfect. Chopping them up into smaller pieces will also yield a fine strawberry powder that is great for distributing the fresh strawberry flavor throughout the rice krispie treats better.

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If by chance you have any of these delicious treats leftover, you can store then in an airtight container at room temperature for up to 5 days.

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Strawberry Shortcake Rice Krispie Treats

Strawberry Shortcake Rice Krispie Treats

Perfect for Valentine's Day or just a quick tasty treat. These Strawberry Shortcake Rice Krispie Treats are a yummy twist on the classic marshmallowy treats we all know and love. Freeze dried strawberries, vanilla Oreos and a little extra vanilla extract take the classic rice krispie treats up a notch, or two.
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Prep Time 10 minutes mins
Cook Time 6 minutes mins
Rest Time 20 minutes mins
Total Time 36 minutes mins
Course Dessert
Servings 12

Ingredients
  

  • 7 cup rice krispies cereal
  • 4 ½ tablespoon butter
  • 12 oz mini marshmallows
  • ½ Teaspoon vanilla extract
  • ¾ Cup freeze dried strawberries
  • 8 vanilla oreos
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
 

  • Lightly oil a 9x13 dish.
  • Roughly chop the freeze-dried strawberries into small pieces.
  • Chop oreos into small pieces.
  • In a large bowl combine the rice krispies cereal, half of the oreos and ½ cup of the strawberries along with the powder that was created when the strawberries were chopped.  Mix to combine.  Set aside.
  • Melt the butter in a large pan. Add in the marshmallows and continuously stir until melted. Remove from heat and immediately add in the vanilla extract, and cereal mixture.
  • Stir until fully combined. Spread evenly in the prepared dish. Using a silicone spatula makes this easy.
  • Sprinkle over the remaining oreos and strawberries, gently pressing them into the rice krispies.
  • Allow to cool and set for 20 minutes before cutting. Enjoy!
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Butternut Squash Quinoa Salad

January 19, 2023 by Sky Pilgreen 6 Comments

Delicious and nutritious, this Butternut Squash Quinoa Salad is easy to make and perfect for meal prepping. Make as side dish or serve it as a main for lunch. This beautiful, nutrient packed salad is perfect for Thanksgiving, Christmas or just because.

Butternut Squash Quinoa Salad

I am obsessed with this salad! Roasted Butternut Squash tossed with kale, quinoa, toasted walnuts, dried cranberries and red onions. Then topped with a delicious, bright, orange vinaigrette. I love that it is an easy side dish that can be served warm or cold.

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When I am serving it as a side dish, I like to serve it warm. When I am using it for meal prep, I eat it cold. This salad really is so good, my kale hating husband even likes it. I know, who hates kale?! The orange vinaigrette really takes this salad over the top. The dried cranberries and orange vinaigrette taste so good together. Okay, I'm gushing, I know! But y'all, this salad is fire!

Another thing that really makes this salad good is the roasted butternut squash. Boiling the squash isn't the same. Roasting is the way to go. I have a whole post on how to roast butternut squash and how to make quinoa. Both can be used for this recipe. Cooking the quinoa in chicken stock also adds great flavor. I highly recommend using chicken stock instead of water.

How To Make Butternut Squash Quinoa Salad

  1. Peel, cut and roast the butternut squash.
  2. Cook Quinoa.
  3. Toast Walnuts - Add all of the walnuts to a sheet tray and place in a 350° F oven for 6-8 minutes. Once cooled enough to handle, roughly chop the walnuts.
  4. Prep the kale by washing, drying and rough chopping it. Small dice the onion and measure out the cranberries.
  5. Make vinaigrette. In a medium bowl mix together the oil, red pepper flakes, apple cider vinegar, fresh orange juice, honey, Dijon mustard, fresh garlic, salt and pepper. Set aside.
  6. Assemble salad by adding the cooked quinoa, kale, walnuts, cranberries, roasted butternut squash and red onion to a large bowl. Mix well. Drizzle in half of the vinaigrette, mix well, taste and add more if desired. Enjoy!
Butternut Squash Quinoa Salad

Meal Prep Tip

Cook and prep all of the ingredients. Mix together the quinoa, kale, butternut squash, red onions and cranberries. Put the toasted walnuts and vinaigrette in separate containers. Portion the salad and place in airtight containers. When ready to eat add your desired amount of walnuts and vinaigrette.

You can also completely assemble the salad and portion it that way. I prefer to add the walnuts and vinaigrette when I am ready to eat it. By waiting to add the vinaigrette the kale and stays crisp.

You can also add chicken or turkey to this salad for added protein.

Storage Tip

Leftover salad can be stored in an airtight container for up to 5 days in the refrigerator. At this point it is best served cold or at room temperature.

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Butternut Squash Quinoa Salad

Butternut Squash Quinoa Salad

Delicious and nutritious, this Butternut Squash Quinoa Salad is easy to make and perfect for meal prepping. Make as side dish or serve it as a main for lunch. This beautiful, nutrient packed salad is perfect for Thanksgiving, Christmas or just because.
5 from 4 votes
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Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Lunch, Side Dishes
Servings 4 Servings

Ingredients
  

  • 1 butternut squash peeled, seeds removed, cut into ½" cubes
  • 1 cup quinoa
  • 1 ¾ cups chicken stock
  • 2 cups kale rinsed, rough chopped
  • ¼ cup red onion small diced
  • ½ cup cried cranberries
  • 1 cup whole walnuts toasted

Orange Vinaigrette

  • ⅓ cup olive oil
  • ¼ cup apple cider vinegar
  • 2 tablespoons fresh orange juice
  • 1 ½ tablespoons honey
  • 2 teaspoons dijon mustard
  • 1 clove garlic minced
  • 1 pinch red pepper flakes
  • ½ teaspoon salt
  • ¼ teaspoon pepper
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 400° F.  Line a baking sheet with parchment paper. 
  • Rinse, peel and scoop out the seeds of the butternut squash. Cut into ½-inch cubes.
  • Place on a parchment lined baking sheet and drizzle over 3 tablespoons of olive oil. Season with 2 teaspoons of salt and 1 teaspoon of pepper, toss to evenly coat. Spread out to an even layer. 
    Place in oven and roast for 15 minutes, stir then continue cooking for an additional 10-15 minutes or until tender.
  • Rinse and drain quinoa.
    Add the rinsed quinoa to a medium saucepan.  Add the chicken stock and 1 teaspoon of salt to the pan, bring to a boil.  Cover, turn the heat to low and cook for 15 minutes.
    After 15 minutes, remove the pan from the heat and let the quinoa set, covered, for 10 minutes.  Uncover and fluff. 
  • In a medium bowl whisk together all of the vinaigrette ingredients.  Set aside.
  • Assemble salad by adding the cooked quinoa, kale, walnuts, cranberries, roasted butternut squash and red onion to a large bowl. Mix well. Drizzle in half of the vinaigrette, mix well, taste and add more if desired. I use about ¾ of the vinaigrette for this salad. Enjoy!

Notes

This salad makes 4 large portions or 8 smaller portions.  
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The Best Oven Fries

January 18, 2023 by Sky Pilgreen Leave a Comment

Can you make delicious, crispy fries in the oven? Yes! It is also pretty easy to do. You don't need a fryer to achieve perfectly crispy oven-baked fries. Let me walk you through the steps to make the best oven fries using my tried-and-true method.

This is my go-to recipe for fries. I skip frying them because they turn out just as delicious when baked in the oven. Using the oven allows me to multitask in the kitchen or focus on other tasks. To be perfectly honest, I'm not fond of frying. Sure, I enjoy making Buttermilk Chicken Tenders and Fried Chicken Sandwiches, but if I can achieve similar results with baking, I'm all for it.

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My family loves these oven-baked fries, and I hope yours will too. Did I mention, these fries are perfect for dipping; they're sturdy and never soggy, which is essential for a great fry.

How To Make The Best Oven Fries

STEP 1

Peel and slice the potatoes to a thickness of ¼ inch. Submerge the sliced potatoes in a bowl of cold water and refrigerate for at least 30 minutes. As an alternative, you may opt to keep the skins on; the fries will be just as delicious.

STEP 2

After 30 minutes drain the water off of the potatoes, pat them dry. Make sure the potatoes are completely dry before continuing.

STEP 3

Lay the potatoes out onto a parchment lined baking sheet, toss in oil and season with salt and pepper. Or your favorite fry seasoning!

STEP 4

Place in a 400° F oven and bake for 20 minutes. Stir, then bake for another 20 to 30 minutes or until lightly browned and crispy. Enjoy!

👉 Tip

An essential step in achieving crispy fries is to soak them in cold water for at least 30 minutes before baking. This process is crucial and should not be skipped. I use this same method when making homemade potato wedges.

Soaking the potatoes in cold water draws out some of the starch to the surface, resulting in a crispier texture upon baking. Through side-by-side testing with fries that were not soaked, the clear winner was the fries that were soaked before baking them.

What type of potatoes should you use for homemade fries?

Russets are hands-down the best potatoes to use when making homemade fries. While other varieties may be used, russets consistently yield the best results in my experience, owing to their high starch content. It's the starch that ensures russet potatoes turn crispy when fried or baked.

Other varieties like Yukon Gold, which are good for making mashed potatoes, don't get as crispy when baked. They lack the high starch content that russets have.

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The Best Oven Fries recipe.

The Best Oven Fries

These really are The Best Oven Fries, ever. Skip the bag, and the frying, this recipe is exactly what you are looking for, perfectly crispy fries baked right in your oven.
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Prep Time 10 minutes mins
Cook Time 50 minutes mins
Rest Time 30 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Side Dishes
Servings 4 Servings

Ingredients
  

  • 2 pounds russets peeled and cut ¼" thick sticks
  • 3 tablespoons olive oil
  • 1 ¼ teaspoons salt
  • ½ teaspoon pepper
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Peel and cut the potatoes into ¼" thick sticks. Place in a bowl and cover with water. Place in the refrigerator and chill for 30 minutes.
  • Preheat an oven to 400°F and line a baking sheet with parchment paper.
  • Drain the water off of the potatoes. Pat dry and lay out on the parchment lined baking sheet. Toss with the oil, season with salt and pepper.
  • Place in the oven and bake for 20 minutes. Stir and bake for another 20-30 minutes or until the fries are lightly browned and crispy. Enjoy!
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Easy Game Day Party Recipes

January 17, 2023 by Sky Pilgreen Leave a Comment

Easy Game Day Party Recipes that are always crowd pleasers. From dips, desserts, finger food, to main dishes, you are sure to find something for everyone. These delicious and easy ideas are perfect for your next game day party.

Scroll down to discover yummy recipes perfect for your next football watching party. Everyone knows that football and food go hand in hand. Chances are you will be making lots of dips, maybe even some main dishes or desserts. Here I have compiled a list of my favorite party foods. Find something for everyone.

Some of these recipes can be prepared in advance and all are easy to double or triple for larger amounts. Be sure to use the built in recipe converter to make doubling or tripling these recipes easier.

These Garlic Parmesan Chicken Wings are bursting with flavor from fresh garlic, grated parmesan and butter. You can't go wrong with these on the menu for game day, or any day.

These Lemon Pepper Chicken Wings are bursting with fresh lemon flavor. Crispy chicken wings tossed in a delicious, homemade lemon pepper sauce that is absolutely delicious.

These Spicy Teriyaki Chicken Wings are my favorite. I like to call spicy teriyaki sauce "Spicyaki". This delicious sauce is made by combining teriyaki sauce with spicy sauce. This combination creates one of my favorite sauces for Asian inspired dishes.

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

The best Homemade Bean Dip made with refried beans, a few seasonings and your favorite melty cheese. This simple recipe takes no time to make and is perfect for game day, BBQs or just snacking. It is make-ahead and freezer friendly.

Pico De Gallo is extremely simple to make. With just a few ingredients it comes together in no time at all. Salsa is perfect for parties because it can be made in advance. I actually prefer it the day after it was made. The flavors are able to marry better giving the pico a much more flavorful taste.

This classic Southern cheese spread is perfect to make for any party, or holiday gathering. Pimento Cheese is a staple in the South and is commonly used as a spread for crackers and various vegetables. It is also widely used as the filling for sandwiches.

Scratch made guacamole is the best!  This recipe is simple and delicious!  Full of creamy avocado, cilantro, onions, tomatoes and lime juice!  Make this healthy snack un under 20 minutes!

The best of both worlds, quesadilla meets taco. These Birria Tacos are packed full of delicious flavor that comes from a stew that is slow cooked until the meat it is fall-apart tender. The meat is then packed into a corn tortilla, smothered with cheese and cooked like a quesadilla. No wonder why they took social media by storm, they are probably one of the best things you will ever eat, seriously!

These Carnitas Nachos are arguably that best way to eat carnitas. Layers of tortilla chips, slow cooked pork, the BEST homemade cheese sauce, pico de gallo, crumbled queso fresco, cilantro and a creamy garlic sauce make up these delicious Carnitas Nachos.

These Chocolate Chip Walnut Cookies make the perfect treat. Chewy, chocolaty and full of toasted walnuts. Print this recipe off or save it to your favorites list, because you will be coming back to it again and again.

This classic sausage ball recipe has been around for years, and never gets old. They make the perfect quick appetizer that uses just 4 ingredients. Simple to make and perfect to make ahead. Be sure to add this recipe to your holiday appetizer list.

These traditional Deviled Eggs are perfect for any occasion.  Even the just because occasion.  Made with just a few ingredients, you most likely already have in your kitchen.

Seriously the BEST fudge brownies ever! Rich, fudgy and just a little crisp around the edges. Grab a tall glass of milk, because these brownies are rich and thick and seriously fudgy. But they are oh, so indulgent. This is definitely the ultimate brownie recipe for the fudgy brownie lovers out there.

Move over pigs in a blanket, Sausage Rolls are my new appetizer of choice. These sausage rolls are delicious and so easy to make. With just a few ingredients you can put together a quick and easy appetizer that everyone will love. Buttery, flaky puff pastry wrapped around sausage and baked. What's not to love about that combination?

Scratch made Chili full of meat, beans and tons of flavor.  This recipe is super easy to make and sure to be a family favorite.  This chili recipe is freezer friendly and great to make a head of time.

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Growing Tomatoes

January 16, 2023 by Sky Pilgreen 9 Comments

There is nothing quite like growing tomatoes. Whether it is from seed or from a start, growing your own tomatoes is a rewarding experience. Once you harvest and taste your first tomato, you will be hooked. At least that is how it started for me. I am willing to bet; it will happen to you too.

Tomatoes are my favorite thing to grow in the garden. That comes from my love of all things tomatoes and the sheer fascination in the many different varieties there are to grow. Did you know there are black, purple, pink and even white tomatoes? How cool is that! Those tomatoes are most likely not in your local grocery store and if they are, I am almost certain they will not taste as good as home grown.

Table of contents

  • Types of Tomato Plants
    • Indeterminate
    • Determinate
  • When To Plant Tomatoes
  • Where To Plant Tomatoes
  • How To Plant Tomatoes
  • Caring For Tomatoes
  • How to Water Tomato Plants
  • Fertilizing Tomato Plants
  • When to harvest Tomatoes
  • More Gardening

Through my years of gardening, I have learned quite a few things about growing this wonderful fruit and I am so happy to be able to share that knowledge with you. So, pull up a chair, grab a notebook and get ready to start growing tomatoes.

Types of Tomato Plants

Tomatoes come in different varieties and types like, slicers, cherry and pastes. The two main types of tomatoes are Indeterminate and Determinate. When growing tomatoes, it is important to know which type of tomatoes you want to grow and to know the types.

Indeterminate

Indeterminate type tomatoes, also known as vining tomatoes, continually grow and set fruit until they die. Which is usually from sickness or a frost. These types of tomatoes need to be supported by a trellis to grow successfully.

When left to vine across the ground they are more susceptible to disease and insect/animal damage. They can grow to 10 feet or even higher if you have a long growing season and the conditions are right. Which means a lot of fruit! I grow mostly indeterminate tomatoes in my garden.

A few of my favorite types of indeterminate tomatoes to grow are, Dr. Wyche's Yellow Tomato, Big Rainbow, True Black Brandywine and Barry's Crazy Cherry.

Determinate

Determinate type tomatoes, also known as bush tomatoes, grow to a predetermined size, and only produce a certain amount of fruit. These plants will stop fruiting after the top buds have set fruit and ripened.

While Indeterminate type tomatoes will continue to grow and set fruit, Determinate types only produce fruit in a short amount of time before they stop producing. This is usually about 1 month. This is the tomato type that you typically see tomato cages on. Trellis systems are not necessary for determinate plants, but they still need support from cages.

A few types of determinate tomatoes are, Roma, Celebrity and Better Bush.

When To Plant Tomatoes

Always wait to plant your tomato plants after your last frost. You can search your areas last expected frost date to get an idea of when to plant your tomatoes. I like to use The Farmer's Almanac. This is just an estimation based on previous years. Always track the weather and don't plant until the chance of frost has passed.

For me, I am in Zone 8b, my last expected frost date has been March 24th for several years. Most years this is true, but there have been a few years where we have had frosts into early April.

Tomatoes like warmer weather so it is best to wait until the soil temperature is at least 60° F before planting. Planting too early can stress your plants and potentially kill them.

Where To Plant Tomatoes

Tomato plants need to be planted in a well-draining sunny area. For the best growth and production plant your tomatoes in an area where they will receive 6-8 hours of direct sunlight.

How To Plant Tomatoes

Tomatoes need quite a bit of room to grow. Plants thrive when given enough room for healthy root development and airflow. When planted too close plants are more susceptible to diseases like blight. Overcrowded plants will compete for nutrients in the soil. When given enough room the roots will not need to compete for nutrients. I find that 12-18-inches all the way around each plant is perfect for my trellis/staking system.

When planting in the ground try to plant the tomato plant deep. Tomato plants will grow roots from any spot on their stem that touches the ground. When you plant them deep, they are able to set out more roots. Which makes a sturdier plant.

I like to pinch leaves off of the bottom of the plant and dig my hole deep enough to plant the plant several inches deeper than the pot it was in. Also note that is important that none of the bottom leaves are touching the soil.

Caring For Tomatoes

Tomato plants are prone to disease and need support to help them stay healthy. Two of the best things you can do for your plants are increase the airflow and get the leaves up off of the ground. Using tomato cages, stakes and trellises are all ways to support your tomato plants to get them off of the ground. This will help with airflow and keep the soil, which contains fungus, off of the plants. Healthy plants equal happy plants.

Pruning your plants also helps with airflow and is beneficial in healthy growth. By pruning the bottom branches, you are increasing airflow around your tomato plant. Remember airflow is a tomato plants friend. You want to make sure none of the leaves are touching the ground or are close enough to have splash back from water hitting the soil. It may seem wrong to cut branches off, but this is necessary in caring for your plant.

Indeterminate tomato plants require a little more pruning than determinate tomato plants. Since indeterminate plants will continuously grow and set fruit it is important to prune to a single stem. To do this you will need to prune the suckers from your plants. Too many suckers will cause your plants to take up a lot of space and reduce airflow.

A "sucker", if left on the plant, will grow, branch out and produce fruit. This takes a lot of energy from the rest of the plant. So, it is best to prune off the suckers to allow the plant to focus its energy to the fruit it is producing on the main stem.

Learning how to identify a sucker is very important. A sucker grows in between the main stem and a branch. I like to call it the "armpit". It will look like a tiny leaf growing in between the main stem and a branch.

DO NOT prune the suckers off of your determinate plants! Since they will only produce a determinate amount of fruit, pruning the suckers will decrease your yield.

How to Water Tomato Plants

Always water around the roots of your tomato plant. Avoid watering from the top and never use a sprinkler. This helps reduce the chance of disease. Drip tape, soaker hoses or watering with your watering can/water hose are the best ways to water your tomato plants.

Knowing when to water is also important. Tomato plants are grown in hot weather and require a lot of water for production. To check if your plant needs water simply test the soil for moisture. Feel the top 1-inch of soil, if the soil is moist don't water. If it is dry, give the plant a deep watering.

Plants benefit more from deep watering than they do from shallow watering. Deep watering encourages the roots to grow down in search of nutrients instead of close to the surface.

Fertilizing Tomato Plants

Tomato plants are heavy feeders and grow best in rich nutrient dense soil. Using fertilizer can help keep the plants healthy as they grow. I like to amend my soil with fresh compost every year. That is what I rely on the most for adding nutrients to my soil.

Another step I take is adding eggshells, bone meal, blood meal and worm castings to the hole when I plant my tomato plants. Throughout the growing season I will mix together fish emulsion and water and fertilize my gardens.

These are all natural fertilizers that you can use to add nutrients to your soil. The only other time I use fertilizer is when I see my plants need it. But for the most part, healthy soil is all the plant needs to thrive. Before fertilizing it is recommended to have your soil checked. This will help provide you with the information needed to properly amend your soil.

When to harvest Tomatoes

The best part! Nothing is more exciting than getting to harvest and eat your first tomato of the season. When do you harvest it and how do you know it is ready? First, you can look at the color. Is it the color that particular variety should be when ripe? Second, feel it. Gently squeeze the tomato. If it is still hard, let it go another day then check again. When ripe, a tomato will give slightly.

Unripe tomatoes that have started to blush can be harvested and left to ripen on a countertop or windowsill. Do not refrigerate unripe tomatoes, they will not ripen.

I hope this post on Growing Tomatoes was helpful! Happy Gardening!

-Sky🩷

More Gardening

  • How To Grow Cucumbers
    How To Grow Cucumbers
  • Growing Summer Squash
    Growing Summer Squash
  • Growing Cabbage
    Growing Cabbage
  • Growing Peppers
    Growing Peppers

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Lemon Pepper Chicken Wings

January 16, 2023 by Sky Pilgreen Leave a Comment

These Lemon Pepper Chicken Wings are bursting with fresh lemon flavor. Crispy chicken wings tossed in a delicious, homemade lemon pepper sauce that is absolutely delicious. Serve these at your next game day party or for dinner tonight. They will definitely be a hit.

Chicken Wings! These chicken wings are seriously sooo good! If you like lemon pepper you are going to love this lemon pepper sauce. It is made from scratch with just 7 simple ingredients, no premade lemon pepper seasoning needed. The fresh lemon flavor makes these wings! Using fresh lemon is the key to really good lemon pepper chicken wings. Make extra because these are going to go fast.

I have already posted my Garlic Parmesan Wings recipe as well as my Spicy Teriyaki Wings recipe, if you haven't already, you should check those out. When making chicken wings at home we love making a few different sauces. These are my family's favorite sauces.

Chicken Wings - Whole chicken wings cut into two pieces; the tip discarded.

Cornstarch - The secret ingredient to making crispy chicken wings.

Garlic Powder - For added flavor.

Salt - Used to dry brine the chicken.

Pepper - Freshly cracked is what I prefer to use. If using ground, use a little less, test the chicken the adjust as needed.

Butter - I prefer to use unsalted butter.

Fresh Lemon - For the BEST flavor use fresh lemon not bottled lemon juice.

1. Pat dry and lay out on a rack with a pan beneath it. Liberally sprinkle with salt and refrigerate for at least 2 hours. This allows the chicken skin to dry out more, which helps it crisp up better. It also flavors the chicken.

2. In a large skillet, saucepan or deep fryer heat enough oil to fry. For a skillet or pot you will need about 1″ of oil. Heat to 350°F - 375° F.

3. Season the chicken with garlic powder, salt and pepper. Toss in cornstarch. Make sure to evenly coat the chicken with the cornstarch.

4. Make the sauce by melting the butter. Mix in the fresh lemon juice, and pepper. It's okay if the butter solidifies, while you are frying the wings, the hot wings will melt it again.

5. Fry the chicken wings (in batches) for 8-10 minutes. Drain on rack or paper towel lined sheet tray then immediately toss in butter mixture. Garnish with fresh lemon zest. Enjoy!

Dry Brine and Chill: This should be the motto for all poultry. By doing this you are allowing the chicken to soak up the salt (and any other seasonings) and the skin is drying out at the same time. Which means your chicken wings will be flavorful and have a crispier skin when fried.

Toss in Cornstarch: Tossing chicken in cornstarch yields a crispier chicken wing. Sure, you can skip this step, but trust me, use the cornstarch.

Zest First: It is much easier to zest the lemon while it is whole than it is after it has been cut and squeezed.

If you are looking for a healthier option to frying chicken wings, bake them! I go more in depth on how to bake chicken wings in my Spicy Teriyaki Chicken Wings recipe. Also, if you are making a lot of chicken wings you can opt to bake some of them and fry the others. Then you can compare them side by side to see which one you prefer. Or bake all of them if you are wanting to mingle with party guests.

1. Steam the chicken wings in a steamer basket for 10 minutes. Working in batches if needed.

2. Lay the wings out on a rack with a pan beneath it and refrigerate for at least 1 hour.

3. Roast in a 425° F oven for 20 minutes, rotate and roast for another 20 minutes.

4. Toss in sauce. Enjoy!

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📖 Recipe

Lemon Pepper Chicken Wings

Lemon Pepper Chicken Wings

These Lemon Pepper Chicken Wings are bursting with fresh lemon flavor. Crispy chicken wings tossed in a delicious, homemade lemon pepper sauce that is absolutely delicious. Serve these at your next game day party or for dinner tonight. They will definitely be a hit.
No ratings yet
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Prep Time 19 minutes mins
Cook Time 20 minutes mins
Rest Time 2 hours hrs
Total Time 2 hours hrs 39 minutes mins
Course Appetizer, Lunch
Servings 3

Ingredients
  

  • 10-12 whole wings tips removed, cut into drumettes and wings
  • 3 oz butter
  • 2 ½ Teaspoon salt
  • ½ Teaspoon garlic powder
  • 1 ½ tablespoon cornstarch
  • 1 Teaspoon pepper freshly cracked
  • 1 Tablespoon fresh lemon juice
  • As Needed lemon zest
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
 

  • Prepare the wings by removing the tips (discard) then cutting the wings into two pieces, the drumette and the wing (flat).
  • Pat dry and lay out on a rack with a pan beneath it. Sprinkle all over with 1 ½ teaspoons of salt. Refrigerate for at least 2 hours. This allows the chicken skin to dry out more, which helps it crisp up better. It also flavors the chicken.
  • In a large skillet, saucepan or deep fryer heat enough oil to fry the wings. For a skillet or pot you will need about 1" of oil. Heat to 350°F - 375° F.
  • Season the chicken with garlic powder, remaining salt and ½ teaspoon pepper. Toss in cornstarch. Make sure to evenly coat the chicken with the cornstarch.
  • Make the sauce by melting the butter. Mix in the fresh lemon juice, and remaining pepper. It's okay if the butter solidifies, while you are frying the wings, the hot wings will melt it again.
  • Fry the chicken wings (in batches) for 8-10 minutes. Drain on rack or paper towel lined sheet tray then immediately toss in butter mixture. Garnish with fresh lemon zest. Enjoy!

Notes

If you are looking for a healthier option to frying chicken wings, bake them! I go more in depth on how to bake chicken wings in my Spicy Teriyaki Chicken Wings recipe. Also, if you are making a lot of chicken wings you can opt to bake some of them and fry the others. Then you can compare them side by side to see which one you prefer. Or bake all of them if you are wanting to mingle with party guests.
1. Steam the chicken wings in a steamer basket for 10 minutes. Working in batches if needed.
2. Lay the wings out on a rack with a pan beneath it and refrigerate for at least 1 hour.
3. Roast in a 425° F oven for 20 minutes, rotate and roast for another 20 minutes.
4. Toss in sauce. Enjoy!
Tried this recipe?Let us know how it was!

Roasted Butternut Squash

January 14, 2023 by Sky Pilgreen Leave a Comment

Learn how to roast butternut squash the easy way. Simple Roasted Butternut Squash is perfect to eat on its own or used in various recipes. This simple recipe is great for meal prep and busy weeknights.

I love growing butternut squash in the garden. Since it is a winter squash (that grows through summer) I am able to store loads of them to cook with throughout the Fall and Winter months. Roasting is my go-to method for cooking butternut squash. Whether I am using the roasted butternut squash as a side dish, to make into a soup or toss in a light salad, roasting is my preferred method of cooking. Sure, you can boil it, but the flavor you get from roasting is so much better.

This recipe is as basic as it gets for roasting butternut squash, just a little olive oil, salt and pepper. Butternut squash is fantastic lightly seasoned, it's flavor alone is so good. I like to use this basic recipe for making soups and tossing in a salad. You could add in fresh herbs like thyme or rosemary and even season with garlic and paprika for added flavor.

Roasted Chicken

Smoked Gouda Mac and Cheese

Easy Rosemary Roasted Potatoes

Chocolate Chip Cookies with Walnuts

1. Prep: Rinse, peel and scoop out the seeds of the butternut squash. Cut into ½-inch cubes.

2. Season: Place on a parchment lined baking sheet and drizzle over oil. Seat with salt and pepper and toss to evenly coat. Spread out to an even layer.

3. Roast: Until tender. Want more caramelized butternut squash? Cook until browned.

Cooked butternut squash can be stored in an airtight container for up to 7 days.

Looking for more seasoning suggestions? Here a few herbs and spices that are great on roasted butternut squash.

  • Garlic Powder
  • Paprika - smoked paprika is also really good on roasted butternut squash
  • Cumin
  • Chili Powders
  • Red Pepper Flakes
  • Chipotle Powder
  • Cayenne
  • Rosemary
  • Thyme
  • Oregano
  • Parsley
  • Cinnamon
  • Nutmeg

I really like mixing oregano, garlic, cumin, paprika and a pinch of chipotle powder together and using it as a spice mix for butternut squash. This also makes great butternut squash soup.

Tried This Recipe?

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📖 Recipe

Roasted Butternut Squash

Roasted Butternut Squash

Learn how to roast butternut squash the easy way. Simple Roasted Butternut Squash is perfect to eat on its own or used in various recipes. This simple recipe is great for meal prep and busy weeknights.
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Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Side Dishes
Servings 4

Ingredients
  

  • 1 Large butternut squash
  • 3 tablespoon olive oil
  • 2 teaspoon salt
  • 1 Teaspoon pepper
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 400° F.  Line a baking sheet with parchment paper.
  • Rinse, peel and scoop out the seeds of the butternut squash. Cut into ½-inch cubes.  I prefer ½ - cubes for faster cooking.  The smaller size is also better for tossing in salads.
  • Place on a parchment lined baking sheet and drizzle over oil. Season with salt and pepper and toss to evenly coat. Spread out to an even layer.
  • Place in the preheated oven and roast for 15 minutes, stir then continue cooking for an additional 10-15 minutes or until tender.

Notes

If you cut the butternut squash into larger pieces the cook time will be longer.
Tried this recipe?Let us know how it was!

Garlic Butter Chicken and Broccoli

January 13, 2023 by Sky Pilgreen 1 Comment

This Garlic Butter Chicken and Broccoli recipe has become a staple in my kitchen. Some nights, I just need a quick and easy dinner that doesn't require a ton of effort, and this dish never disappoints.

Tender seasoned chicken breasts, fresh broccoli, and the most delicious lemony garlic butter all come together in one pan, which is always a bonus in my book!

If you love one-pan meals, check out some of these: Easy Sheet Pan Chicken Fajitas can even be prepped a day in advance for an even quicker meal. This Goulash recipe is one of the easiest one pan meals to make!

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WHY I LOVE THIS EASY ONE PAN MEAL

✔ Perfect for busy weeknights - It's so quick and easy!
✔ Versatile & customizable - Use whatever veggies you have on hand.
✔ Picky-eater approved - Even my family loves this simple, flavorful meal.

How To Make Garlic Butter Chicken and Broccoli

This dish is so simple, yet so flavorful. I love serving it with quinoa, rice pilaf, roasted potatoes, or a fresh salad for a complete meal.

STEP 1

Prep the Chicken - Slice chicken breasts in half lengthwise (to create 4 thinner pieces) and season with salt, pepper, garlic powder, paprika and dried oregano.

STEP 2

Cook the Chicken - In a large skillet, heat olive oil and 2 tablespoon butter over medium-high heat. Cook the chicken for 4-6 minutes per side until golden and cooked through. Remove from the pan and set aside.

STEP 3

Make the Garlic Butter & Broccoli - Lower the heat to medium and let the pan cool slightly for a minute before adding the remaining butter, this prevents it from browning too quickly and keeps the garlic from burning. Stir in the garlic and sauté for about 30 seconds until fragrant. Add the broccoli, salt, pepper, chicken stock, and lemon juice, then cook for 3-4 minutes until the broccoli is tender.

STEP 4

Finish & Serve - Return the chicken to the pan, spoon the garlic butter over the top, and serve. Garnish with lemon zest and parsley if desired.

Variations

  • Add different veggies like cauliflower, carrots or zucchini.
  • Add red pepper flakes for a bit of spice!
  • Cut the chicken into bite sized pieces before adding it back to the pan and toss in some cooked pasta and more butter.

More Delicious Recipes

Bruschetta Chicken

Quick Beef and Broccoli

Roasted Pork Tenderloin

Easy Homemade Macaroni and Cheese

Tried This Recipe?

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

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📖 Recipe

Garlic Butter Chicken and Broccoli

Garlic Butter Chicken and Broccoli

Need a quick, easy, and flavorful dinner? This Garlic Butter Chicken and Broccoli recipe comes together in under 30 minutes with simple ingredients.
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dinner
Servings 4

Ingredients
  

  • 2 chicken breasts cut in half lengthwise
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 12 ounces broccoli about 4 cups cut into bite sized pieces
  • 6 cloves garlic minced
  • 1 ¾ teaspoons salt
  • 1 ½ tablespoons pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon paprika
  • ¼ cup chicken stock
  • 2 tablespoons fresh lemon juice
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Slice chicken breasts in half lengthwise (to create 4 thinner pieces) and season with 1 ¼ teaspoon salt, 1 teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon paprika and 1 teaspoon dried oregano.
  • In a large skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Cook the chicken for 4-6 minutes per side until golden and cooked through. Remove from the pan and set aside.
  • Lower the heat to medium and let the pan cool slightly for a minute before adding the remaining butter, this prevents it from browning too quickly and keeps the garlic from burning. Stir in the garlic and sauté for about 30 seconds until fragrant.
  • Add the broccoli, ½ teaspoon salt, ½ teaspoon pepper, chicken stock, and lemon juice, then cook for 3-4 minutes until the broccoli is tender.
  • Return the chicken to the pan, spoon the garlic butter over the top, and serve. Garnish with lemon zest and parsley if desired.
Tried this recipe?Let us know how it was!

Garlic Parmesan Chicken Wings

January 12, 2023 by Sky Pilgreen Leave a Comment

These Garlic Parmesan Chicken Wings are crispy, buttery, and loaded with fresh garlic and salty parmesan cheese. Whether you are prepping for game day or a simple family appetizer, these wings are a scratch made classic that always disappears fast.

In our house, garlic parmesan is the most requested wing flavor by far. While I love these Spicy Teriyaki Chicken Wings, there is something so comforting about the combination of melted butter, savory garlic, and fresh herbs. This recipe is simple enough for any weeknight, but I've included my favorite culinary tricks, like a quick dry brine, to ensure they come out perfectly crispy every single time.

Key Ingredients & Substitutions

  • Chicken Wings - I recommend buying whole wings and splitting them into drumettes and flats yourself. It's usually more budget friendly that way.
  • Cornstarch - To help the skin get super crispy!
  • Garlic - Both garlic powder and fresh garlic for the best garlic flavor. If you do not have fresh garlic, you can substitute with an additional ½ teaspoon of garlic powder.
  • Butter - This is the "sauce".
  • Fresh Parsley - dried can be substituted if you do not have fresh parsley.
  • Fresh Parmesan - don't skip this, the best flavor comes from freshly grated parmesan cheese.

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

How To Make Garlic Parmesan Chicken Wings

You don't need a commercial deep fryer to get professional results. By following these steps, you can achieve that perfect crunch right on your stovetop:

The Dry Drine: Sprinkle the wings with salt and let them rest in the fridge for at least 2 hours. This draws out moisture from the skin, which is key to achieving a crispy chicken wing.

Prep the Coating: Toss the wings in garlic powder, salt, pepper and cornstarch.

Fry to Perfection: Heat your oil to 350°F and fry in batches. You want enough room for the wings to move so the oil temperature doesn't drop too low.

Toss While Hot: While the wings are frying, make the garlic parmesan butter. As soon as they are out of the fryer toss them in the butter mixture.

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Dry Brine and Chill! This should be the motto for all poultry. By doing this you are allowing the chicken to soak up the salt (and any other seasonings) and the skin is drying out at the same time. Which means your chicken wings will be flavorful and have a crispier skin when fried.
  • Use a thermometer to keep the oil between 350°F and 375°F. If the oil is too cool, the wings will be greasy; too hot and the skin will burn before the meat is cooked.
  • If you prefer to skip the frying, you can bake these! I use a steaming and roasting method in my Spicy Teriyaki Wings post that works perfectly for this garlic parm version.

Storage

While wings are best served fresh, you can store leftovers in an airtight container for 3-4 days. Reheating in an air fryer will get them nice and crispy again when reheating.

I hope you give these delicious Garlic Parmesan Chicken Wings a try! They are one of my favorites!

-Sky🩷

More Delicious Recipes

Traditional Coleslaw

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Lemon Pepper Chicken Wings

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

📖 Recipe

Garlic Parmesan Chicken Wings

Garlic Parmesan Chicken Wings

A classic recipe for crispy Garlic Parmesan Chicken Wings. These wings are bry-brined for maximum crunch and tossed in a savory fresh garlic and parmesan butter sauce.
No ratings yet
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Prep Time 20 minutes mins
Cook Time 20 minutes mins
Rest Time 2 hours hrs
Total Time 2 hours hrs 40 minutes mins
Course Appetizer, Dinner, Lunch
Servings 3

Ingredients
  

  • 10-12 whole wings tips removed, cut into 2 pieces (drumettes and wings)
  • 3 ounces unsalted butter
  • 3 cloves garlic minced
  • ⅓ cup freshly grated parmesan
  • 1 ½ tablespoons fresh parsley minced
  • 2 ½ teaspoons salt
  • ½ teaspoon garlic powder
  • 1 ½ tablespoons cornstarch
  • ½ teaspoon pepper
  • As Needed oil for frying
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
 

  • Prepare the wings by removing the tips (discard) then cutting the wings into two pieces, the drumette and the wing (flat).
  • Pat dry and lay out on a rack with a pan beneath it. Sprinkle evenly with 1 ½ teaspoons salt. Refrigerate for at least 2 hours. This allows the chicken skin to dry out more, which helps it crisp up better. It also flavors the chicken.
  • In a large skillet, saucepan or deep fryer heat enough oil to fry. For a skillet or pot you will need about 1" of oil. Heat to 350°F - 375° F.
  • Season the chicken with garlic powder, remaining salt and pepper. Toss in cornstarch. Make sure to evenly coat the chicken with the cornstarch.
  • Make the sauce by melting the butter. Next mix in the fresh garlic, parsley and grated parmesan cheese. It's okay if the butter solidifies while you are frying the chicken wings. The hot wings will melt it again.
  • Fry the chicken wings (in batches) for 8-10 minutes. Drain on rack or paper towel lined sheet tray then immediately toss in butter mixture. Garnish with more parm and parsley if desired. Enjoy!

Notes

  • Dry Brine and Chill! This should be the motto for all poultry. By doing this you are allowing the chicken to soak up the salt (and any other seasonings) and the skin is drying out at the same time. Which means your chicken wings will be flavorful and have a crispier skin when fried.
  • Use a thermometer to keep the oil between 350°F and 375°F. If the oil is too cool, the wings will be greasy; too hot and the skin will burn before the meat is cooked.
  • If you prefer to skip the frying, you can bake these! I use a steaming and roasting method in my Spicy Teriyaki Wings post that works perfectly for this garlic parm version.
Tried this recipe?Let us know how it was!

Breakfast Pizza

January 11, 2023 by Sky Pilgreen 2 Comments

This delicious Breakfast Pizza is loaded with breakfast sausage, white gravy, and mozzarella cheese all on a simple scratch made pizza dough. This pizza is perfect for breakfast, brunch, lunch or dinner! This is the pizza version of biscuits and gravy that you never knew you needed!

This was a huge hit the first time I made this recipe for my family. It has quickly become one of my family's favorite pizzas. We eat a lot of pizza, homemade of course, and it was no surprise that this breakfast version would become a favorite. I mean, who wouldn't love a pizza version of biscuits and gravy with sausage?

This recipe was dreamed up many years ago, when I was talking about school breakfast/lunches with my sister. We both loved the breakfast pizza we used to get in elementary school. I'm not sure what the school breakfast pizza was actually made from, I just remember it was rectangular with sausage and a white sauce. I could only imagine it was made from white gravy and breakfast sausage. So that's what I made. Oh, my goodness was I surprised at how good it turned out! It brought my right back to that cafeteria in elementary school. I loved it! It is definitely a recipe that I keep in rotation.

Breakfast Pizza

This recipe uses my Essential Pizza Dough recipe. I cut the recipe in half to make this pizza. The Essential Pizza Dough recipe really is a great all-purpose pizza dough that is easy to follow and produces a fantastic crust. Making homemade pizza dough is super easy to do and cuts cost at the grocery store. Especially when you keep a stocked pantry.

  • When making this recipe for breakfast you can make the dough the night before, place it in a large bowl, (lightly coat in oil) cover and store it in the refrigerator overnight. In the morning continue with the recipe. After assembling the recipe, you can allow the pizza to rise a little for a thicker crust or back immediately for a thinner crust.
  • Prep the sausage and gravy the night before to move the recipe along faster in the morning.

This pizza recipe is freezer friendly! This pizza is great for stocking your freezer with breakfast food that is fully cooked and ready to reheat. To freeze: Fully cook and cut the pizza. Place the pieces (not touching) on a parchment lined baking sheet and place in the freezer until completely frozen. Individually wrap the pieces in plastic wrap and place in a freezer bag or container.

To reheat: Either thaw the pizza then reheat in a 350° F oven until warmed through. Or place frozen slices in a 350° F for 20 minutes or until heated through.

Breakfast Pizza

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Breakfast Pizza

Breakfast Pizza

Breakfast Pizza that is loaded with breakfast sausage, white gravy, and mozzarella cheese!  This Breakfast Pizza makes a great breakfast or brunch for the weekend. Freezer friendly and completely homemade.
5 from 1 vote
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Prep Time 30 minutes mins
Cook Time 15 minutes mins
Rest Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs 15 minutes mins
Course Breakfast, Freezer Friendly
Servings 10

Ingredients
  

Pizza Dough

  • ½ Cup warm water
  • ¾ Teaspoon dry active yeast
  • ¼ Cup warm milk
  • 4 ½ teaspoon olive oil
  • 1 ½ teaspoon honey
  • 1 Teaspoon salt
  • 2 cup bread flour approximately
  • 12 oz breakfast sausage such as Jimmy Dean's
  • 2 tablespoon butter
  • 2 tablespoon all-purpose flour
  • 1 Cup milk
  • To Taste salt
  • To Taste pepper
  • 2 ½ cup mozzarella shredded
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 ½ 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.  Or you may need more 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 elastic, soft and tacky, not sticky. Remove the dough hook, lightly coat the dough with oil, cover the bowl with a towel and set aside to proof until it doubles in size, 1 ½ to 2 hours.
  • In a large skillet, over medium heat brown the sausage.  Crumble it as it cooks.  When it is cooked through remove from the pan, place on a paper towel to drain off the grease.  Set aside.
  • In the same skillet you cooked the sausage in, over medium heat, add in the butter.  Once melted whisk in the flour to make the roux.  Cook for 1 minute then slowly whisk in the milk until smooth and thickened into a gravy.  Season to taste with salt and pepper.  Set aside.  Do not add hot gravy to pizza dough.  Let it cool before using it.
  • Preheat the oven to 450° F.  Lightly oil a work surface and roll the dough out into an 11"x16" rectangle.  Place on lightly oiled or parchment lined baking sheet.  Stretch back out to the original size.
  • Spread the gravy all over the pizza dough, sprinkle over 1 ½ cups of the shredded mozzarella.  Top with sausage and remaining 1 cup of shredded mozzarella.
  • Bake for 15 minutes or until the cheese is lightly browned.  Cool slightly before slicing.  Enjoy!
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Homemade Bean Dip

January 10, 2023 by Sky Pilgreen 1 Comment

This Homemade Bean Dip is rich, creamy, and full of real flavor, made with simple ingredients you probably already have on hand. It's one of my favorite easy dips to serve with tortilla chips.

This recipe, and my beef tostadas, are my go-to ways to use up leftover refried beans. I have a whole post on how to make refried beans from scratch, which is where this dip starts. You can absolutely use canned refried beans if you're short on time, but when you have the chance, homemade really makes all the difference.

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This homemade bean dip's flavor and texture comes from the beans themselves. There are no other ingredients needed to make a creamy bean dip. When cooked, pinto beans develop a great creamy liquid commonly referred to as "pot liquor" that adds flavor and texture to the refried beans.

Just a few additional seasonings, if you want, and some cheese on top, totally optional, and you have the best homemade bean dip, ever. I love making bean dip this way, because you are getting the flavor of the beans, which is REALLY good. Simple ingredients and a little time are all you need to make this delicious dip.

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Homemade Bean Dip

Homemade Bean Dip

This Homemade Bean Dip is creamy, flavorful, and made with refried beans, simple seasonings, and melty cheese. Quick to make, freezer-friendly, and perfect for game day, BBQs, or snacking.
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Appetizer
Servings 6 Servings

Ingredients
  

  • 3 cups refried beans * See Notes for Recipe
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • As Needed water or reserved cooking liquid
  • As Needed cheese (queso fresco pictured) such as queso fresco, cheddar or cotija
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 saucepan over medium-low heat add the refried beans and seasonings. Stir to combine. Once the beans start to warm up add water, a little at a time, to reach your desired consistency.
  • Once the desired consistency is reached and the beans are heated through, pour into an oven save serving dish, top with your favorite melty cheese.
  • Place in a 375° F oven just long enough to melt the cheese. About 8-10 minutes.
  • Remove from the oven and serve. Enjoy!

Notes

Refried Beans from Scratch
  • Beans: This dip is especially delicious with homemade refried beans, but canned refried beans or even canned pinto beans (mashed and seasoned) work well too.
  • Liquid: If you're making the beans from scratch, reserve the cooking liquid ("pot liquor") it's full of flavor and perfect for thinning the dip.
  • Cheese: Use your favorite melty cheese like queso fresco, cheddar, cotija, or quesadilla cheese. Add it on top before baking or stir some into the beans for extra richness.
  • Customizations: Top with pickled or fresh jalapeños, chopped cilantro, green onions, or a sprinkle of chili powder for a flavor boost.
  • Make-Ahead Tip: This dip is easy to prepare in advance. Store it in the fridge and reheat before serving.
  • Serving Ideas: Serve warm with tortilla chips, Fritos, crackers, or sliced veggies. Leftovers are great in tacos, burritos, or quesadillas.
Tried this recipe?Let us know how it was!

Storage Tips

Homemade bean dip stores well in the fridge for up to 7 days (counting from when the beans were originally made).

It also freezes great! Just portion into airtight containers or bags and freeze for up to 4 months. Let it thaw in the fridge overnight and reheat gently before serving.

How to Cook Quinoa

January 9, 2023 by Sky Pilgreen Leave a Comment

Easy to cook, nutrient-dense, and incredibly versatile, quinoa is a simple ingredient I always keep on hand. Whether you're making it as a quick side dish or tossing it into a salad, learning how to cook quinoa in just a few simple steps opens the door to so many easy meal ideas.

Personally, I love preparing a batch of quinoa at the start of the week to make lunches a little easier. It's perfect for tossing together with simple proteins and a veggie or two for something light, fresh, and filling.

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Some of my favorite ways to use it are in this Chicken and Quinoa Salad and these Salmon Quinoa Bowls. Both are great for busy days when you want something delicious and satisfying without a lot of effort.

Do You Rinse Or Toast Quinoa?

Quinoa is delicious either way, whether you choose to rinse it or toast it before cooking. However, it's good to know that quinoa can sometimes have a slightly bitter flavor if it isn't rinsed or toasted first.

To rinse quinoa, simply run cold water over it for about 30 seconds before moving forward with the recipe. This helps wash away the natural coating, called saponin, that can cause bitterness.

Toasting quinoa is just as easy! Add the quinoa to a dry skillet over medium heat and toast it until it's golden brown and smells nutty. This extra step brings out a wonderful, nutty flavor that you won't get from rinsing alone.

How To Cook Quinoa

How To Cook Quinoa

When it comes to flavor, I highly recommend cooking quinoa in chicken stock instead of water. The quinoa soaks up the savory flavor, which makes this basic side dish taste even better.

1. Rinse the quinoa in cold water for 30 seconds. Strain and add to a medium saucepan.

2. Pour in the chicken stock and season with salt. Bring to a boil, cover and turn the heat to low. Continue cooking for 15 minutes.

3. After 15 minutes turn off the heat, let set for 10 minutes then remove the cover and fluff. Enjoy!

Quinoa is delicious served warm as a side dish or chilled and tossed into a salad. It pairs well with just about anything, from roasted veggies like my Roasted Cauliflower to simple proteins like pork or chicken. Once you start cooking with it, you'll love how easy and versatile it is.

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How To Cook Quinoa

How to Cook Quinoa

Learn how to cook quinoa in 3 simple steps! This quick recipe uses chicken stock for extra flavor and is perfect for meal prep, bowls, and easy lunches.
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Prep Time 3 minutes mins
Cook Time 15 minutes mins
Rest Time 10 minutes mins
Total Time 28 minutes mins
Course Side Dishes
Servings 4

Ingredients
  

  • 1 cup quinoa
  • 1 ¾ cup chicken stock
  • ½-1 teaspoon 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
 

  • Rinse and drain quinoa.
  • Add the rinsed quinoa to a medium saucepan.  Add the chicken stock and salt to the pan and bring to a boil.  Cover, turn the heat to low and cook for 15 minutes.
  • After 15 minutes, remove the pan from the heat and let the quinoa sit, covered, for 10 minutes.  Uncover and fluff.  Enjoy!
Tried this recipe?Let us know how it was!

Tips For Meal Prepping Quinoa

  • Double the recipe if you're meal prepping to make a larger batch.
  • After cooking, spread the quinoa out on a sheet tray to cool quickly.
  • Store cooled quinoa in an airtight container in the fridge for up to 7 days.

Southern Pinto Beans

January 8, 2023 by Sky Pilgreen Leave a Comment

There are few things more comforting than a big pot of Southern Pinto Beans. Savory, hearty, and full of flavor, pinto beans always hit the spot. Whether you're making them for a potluck or serving them alongside fried fish, these pinto beans are always a hit.

And don't forget the buttered cornbread, beans and cornbread just belong together!

Southern Pinto Beans hold a special place in my heart. They were the very first dish I ever made 100% from scratch, all by myself, when I was about 12 or 13 years old.

Table of contents

  • My Latest Videos
  • How To Make Southern Pinto Beans
  • More Delicious Recipes
  • Variations
  • Storage Tips

In the South, pinto beans are such a classic staple. They go with just about everything, from fried chicken to brisket, which is probably why they were the first dish I wanted to try making on my own. The best part is how simple they are. A pot of pinto beans only requires a few ingredients, yet they deliver so much comfort and flavor. That's why they've earned a permanent spot on my Pantry Essentials list.

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Leftovers make the most delicious refried beans and the best homemade bean dip. I usually cook up a big pot early in the week so we can enjoy them for dinner, then transform the leftovers into something new later on. It's such a great way to stretch one recipe and save time in the kitchen.

Ingredients for Southern Pinto Beans.

How To Make Southern Pinto Beans

The first thing you'll want to do is sort and rinse the beans. Take a quick look through them to pull out any little rocks, dirt clumps, or bad beans. Cover with water and place in the refrigerator overnight.

Next, add the bacon to the pot and let it start to render off some of the fat.

Once the bacon has rendered off a good bit of fat add the onions and sauté until translucent.

Add the beans, cover them with water, and season. Bring to a boil, cover and reduce to a simmer. Cook for 1 hour. After one hour remove the lid ans cook 30 minutes to thicken the beans a little.

Adjust the seasonings if needed. Enjoy!

This recipe still works if you do not soak the beans overnight. Just keep in mind that the cook time will be longer and you may need to add more water during the cooking.

I hope you love this recipe as much as we do!

-Sky🩷

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Southern Pinto Beans with bacon and onions

Southern Pinto Beans

Southern Pinto Beans are a warm and hearty comfort food that's perfect for family dinners. Slow simmered with smoky bacon, onions, these beans are so delicious.
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Prep Time 8 hours hrs 15 minutes mins
Cook Time 2 hours hrs 15 minutes mins
Total Time 10 hours hrs 30 minutes mins
Course Side Dishes
Servings 8

Ingredients
  

  • 3 cups dry pinto beans rinsed and sorted
  • ½ cup onion small diced
  • ½ cup bacon small diced
  • 6 cups water plus, more for soaking
  • 2 ½ teaspoons salt
  • 1 ½ teaspoons pepper
  • ¼ teaspoon chipotle powder or cayenne powder
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
 

  • Sort and rinse the beans.  Rinse the beans at least 2 times to help remove any dirt. Place in a large bowl, cover with water and refrigerate overnight. Drain before cooking.
  • In a large pot, cook bacon over medium heat until a good amount of fat has rendered off. Stir in the onions and sauté until translucent. About 6 minutes.
  • Add the soaked beans to the pot along with the 6 cups of water, salt, pepper and chipotle powder. Stir well and bring to a boil.
  • Cover and reduce to low and simmer for 1 hour. After 1 hour remove the lid and turn the heat up to maintain the simmer for another 30 minutes to thicken the beans up a little.
  • Check to make sure the beans are fully cooked, adjust seasonings if needed. Enjoy!
Tried this recipe?Let us know how it was!

Variations

  • Add a jalapeño to make the beans a little spicy. Jalapeños also add great flavor to beans. Simply pierce the jalapeño and place it in the pot at the beginning of cooking.
  • Add meat like smoked sausage, hot links or ham slices to your pot of beans. I typically add these in the last 45 minutes of cooking.
  • Use your favorite Cajun seasoning to flavor your beans.

Storage Tips

Store pinto beans in an airtight container in the refrigerator for up to 7 days.

Store pinto beans in an airtight container or freezer bag in the freezer for up to 5 months. When freezing in freezer bags, lay the bags flat to save space.

Spicy Fried Rice

January 7, 2023 by Sky Pilgreen 2 Comments

This Spicy Fried Rice is irresistibly good! Packed with bold flavors and just the right amount of heat, it's the perfect dish for lunch or dinner. Trust me-this isn't your average fried rice. The spicy sauce used in this recipe adds incredible depth of flavor and a kick of spice that will keep you coming back for more. You might just discover your new favorite way to eat fried rice!

I absolutely LOVE this dish. As I've shared in previous posts, I'm a huge fan of Asian cuisine-not just for the bold flavors but for the spice that often accompanies it. This recipe has a special place in my heart, as it was created by my husband many years ago during his time working in an Asian restaurant. The first time he brought it home, I was hooked!

The only tweak I've made to his original recipe, adding fried eggs with runny yolks, of course. They add an amazing richness that pairs beautifully with the spicy rice. If you've never tried fried eggs on rice, you're in for a treat!

How I Make It

When using leftover rice, this dish comes together in just five minutes on the stove. On days when I'm starting from scratch, it takes a bit longer-but trust me, the result is worth every extra minute!

Here's how I like to enjoy it:

  • With Leftovers: Fried rice makes a great base, and this dish gives it a new life. The spicy sauce coats the rice beautifully, creating a flavorful, restaurant-worthy meal in minutes.
  • Fresh and Hot: On weekends or when I have time, I love making everything from scratch. The aromas that fill the kitchen are incredible!

Step 1: Rinse the Rice

Start by rinsing the rice twice. This helps remove some of the starch, preventing the rice from becoming too sticky while maintaining a good texture. Don't rinse too much-you want to retain just enough starch to help the grains hold together.

Step 2: Measure Your Water Ratio

Use a 2:1 water-to-rice ratio. For example, 2 cups of rice will need 4 cups of water. This ensures the rice cooks evenly without becoming mushy.

Step 3: Season the Rice

Before cooking, season the rice with soy sauce, vegetable oil, and butter. Don't skip this step! These flavors will infuse into the rice and create a flavorful base for the dish.

Step 4: Cook the Rice

Bring the seasoned rice to a boil, then cover the pot with a lid and reduce the heat to low. Let it cook for 12-15 minutes, or until the grains plump up and the water is fully absorbed. Once done, remove the pot from the heat, vent the lid, and allow the rice to cool until warm.

For optimal texture, spread the rice out on a sheet tray, cover, and refrigerate it for at least 2 hours (preferably overnight). Chilling the rice helps it firm up, which is key for making perfect fried rice.

Step 5: Cook the Vegetables

When the rice is chilled and ready to use, place a large skillet over medium heat and add olive oil. Start by sautéing the mushrooms and onions until they are browned and aromatic. Remove them from the pan.

Next, add broccoli and carrots to the skillet, season with garlic powder, a drizzle of soy sauce, and sauté for about 6 minutes until tender. Remove the vegetables and set aside.

Step 6: Stir-Fry the Rice

In the same skillet, add butter and a drizzle of sesame oil. Toss in the chilled rice, breaking apart any clumps, and stir until every grain is coated in the oils. Stir-fry the rice, moving it around the pan every few minutes. Season with salt and pepper to taste.

Once the rice is heated through, return the cooked vegetables to the skillet and stir to combine.

Lower the heat to medium-low, then stir in your spicy sauce, starting with 2 tablespoons. Let the sauce cook into the rice for about a minute, taste, and adjust by adding more sauce if needed to reach your desired spice level.

Step 8: Cook the Eggs

Fry your eggs to your preference. Over-easy or sunny-side-up eggs work best, as the runny yolk adds a rich, creamy texture to the rice. Top your spicy fried rice with the fried eggs and garnish with sesame seeds and chopped green onions for a final touch. Serve immediately. Enjoy!

Tips

Refrigerate overnight - For the best results, refrigerate the rice overnight before cooking it the second time. Rice that has had time to properly chill firm up, which makes it easier to coat each rice in oil while cooking. In turns makes the rice less likely to become mushy when cooked the second time.

Use leftovers - All of the flavors are there from whatever kind of fried rice you have leftover, whether it is chicken, beef, veggie or shrimp. This spicy sauce is great on any fried rice and when used with leftovers it takes not time at all to have a delicious bowl of spicy fried rice to eat.

Top with a fried egg - Trust me, an egg with a runny yolk is DELICIOUS on fried rice, spicy or not.

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Spicy Fried Rice

Spicy Fried Rice

Skip the take-out and make your own Spicy Fried Rice right in your own kitchen.  Pair it with veggies, fried eggs and the BEST spicy sauce for a truly irresistible dish.
5 from 1 vote
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Prep Time 30 minutes mins
Cook Time 15 minutes mins
Rest Time 2 hours hrs
Total Time 2 hours hrs 45 minutes mins
Course Dinner, Lunch
Servings 4

Ingredients
  

Fried Rice

  • 1 ½ cups rice rinsed 2x
  • 3 cups water
  • 3 ½ tablespoons soy sauce
  • 1 teaspoon olive oil
  • 1 teaspoon butter

Vegetables

  • 1 cup onion small diced
  • 1 cup carrots thinly sliced
  • 2 cups broccoli cut into bite sized pieces
  • 4 large button mushrooms sliced
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 2 tablespoons butter

Other Ingredients Needed

  • As Needed spicy sauce See Notes
  • As Needed large eggs I recommend 2 per serving
  • As Needed green onions sliced for garnish
  • As Needed sesame seeds for garnish
  • As Needed sesame oil
  • 1 tablespoon butter for cooking the rice, the second time
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, butter and oil.  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 sheet tray, cover and refrigerate at least 2 hours.  Preferably overnight.
  • When the rice has been chilled and is ready to cook, place a large skillet over medium heat add in olive oil and 1 tablespoon of butter.  Sauté the mushrooms and onions. Once the mushrooms and onions are browned, remove from the pan, add in 1 tablespoon of butter, add in the broccoli and carrots, season with garlic powder and a drizzle of soy sauce. Sauté for about 6 minutes.  Adding more oil if needed.  
    Remove from 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. 
    Add the vegetables back to the pan, stir to combine.
  • Turn the heat down to medium low, stir in the spicy sauce, starting with 2 tablespoons, cook for 1 minute, taste and add more until you reach your desired spice level.
  • Fry the eggs however you like. I highly recommend over easy or even sunny side up. The runny yolk really adds great texture and flavor to the rice.  Portion and top each portion with fried eggs.  Garnish with sesame seeds and green onion. Enjoy!

Notes

Spicy Sauce Recipe
This Spicy Sauce Recipe makes more than you probably need for spicy fried rice.  Freeze the leftover sauce and try it on your favorite Asian inspired dish.  Maybe try it on these Spicy Teriyaki Chicken Wings.
Tried this recipe?Let us know how it was!

Stuffed Shells with Italian Sausage

January 5, 2023 by Sky Pilgreen 25 Comments

Stuffed Shells with Italian Sausage is the ultimate comfort food-jumbo pasta shells filled with a creamy 4-cheese blend, topped with a rich and savory sausage tomato sauce, and baked until bubbly and golden. This hearty dish is homemade, from scratch, and freezer-friendly, making it a dinnertime win for busy weeknights or a cozy dinner party.

I've made a lot of pasta dishes in my day, and this one is the favorite at my house. The combo of ricotta, mozzarella, parmesan, and romano is rich and flavorful, and the homemade meat sauce just brings it all together. I even sneak in some sautéed spinach for a little extra veggie boost-it blends right in with all that cheesy goodness.

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  • Key Ingredients & Substitutions
  • How To Make Stuffed Shells with Italian Sausage
    • More Delicious Recipes
    • Frequently Asked Questions

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If you love this recipe, you might also enjoy my Chicken Alfredo Stuffed Shells or this Pasta Meat Sauce recipe-both are flavorful, family-friendly meals that are easy to make and packed with comfort.

Key Ingredients & Substitutions

  • Italian Sausage: Brings rich, savory flavor. Swap with ground beef or turkey if you prefer.
  • 4-Cheese Blend: Ricotta, mozzarella, parmesan, and romano make the filling creamy and flavorful. You can substitute romano with more parmesan or asiago if needed.
  • Tomato Sauce & Diced Tomatoes: Creates a thick, flavorful base for the dish. Substitute with your favorite pasta sauce if needed.
  • Heavy Cream: Adds richness to the filling. Milk is a great substitute!

How To Make Stuffed Shells with Italian Sausage

Stuffed shells might look fancy, but they're actually very simple to pull together! This recipe is great for making ahead and perfect for freezing, too. Here's step by step instructions on how to bring it all together:

STEP 1

Cook the pasta shells in salted water until al dente. Reserve 1 cup of the pasta water, drain the rest, and set aside.

STEP 2

In a large skillet, heat olive oil and sauté spinach until wilted. Add garlic and red pepper flakes, sauté for 30 seconds, then remove and roughly chop.

STEP 3

Add the chopped spinach to a medium bowl along with the ricotta, romano, mozzarella, parmesan, parsley, pepper, egg, and cream. Mix until fully combined.

STEP 3

In the same skillet, cook the Italian sausage and onions until browned. Stir in garlic and cook 30 seconds. Add tomato sauce, diced tomatoes, basil, oregano, salt, and pepper. Simmer for 20-30 minutes. Add in some or all of the pasta water if the sauce is too thick for your liking.

STEP 4

Preheat oven to 375°F. Spread half the sausage sauce in a 9x13 baking dish. Fill shells with cheese mixture and place in dish. Top with remaining sauce, then sprinkle with remaining mozzarella and parmesan.

STEP 5

Bake uncovered for 45 minutes until bubbly and lightly browned. Garnish with parsley and basil if desired. Enjoy!

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Jumbo Stuffed Shells with Italian Sausage

Stuffed Shells with Italian Sausage

These Stuffed Shells with Italian Sausage are loaded with a creamy 4-cheese filling and homemade sausage tomato sauce. A cozy, from scratch dinner that's perfect for freezing or feeding a crowd!
5 from 14 votes
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Prep Time 40 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Dinner
Servings 6

Ingredients
  

Pasta Sauce

  • 18-20 jumbo pasta shells
  • ½ cup onion small diced
  • 2 tablespoons olive oil
  • 1 pound italian sausage
  • 4 cloves garlic minced
  • 15 ounces tomato sauce
  • 14.5 ounces diced tomatoes petite diced
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 cup reserved pasta water optional

4-Cheese Filling

  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 2 cups fresh spinach rinsed
  • 2 tablespoons fresh parlsey chopped, plus more for garnishing
  • 1 pinch red pepper plakes
  • 1 cup romano cheese shredded
  • 1 cup parmesan cheese shredded, reserve ¼ for top
  • 2 ½ cups mozzarella cheese shredded, reserve 1 ½ cups for top
  • ¾ cup ricotta cheese
  • 2 tablespoons heavy cream or milk
  • ¼ teaspoon pepper
  • 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
 

  • Cook the pasta shells in salted water until al dente. Reserve 1 cup of the pasta water, drain the rest, and set aside.
  • In a large skillet, heat 2 tablespoons of olive oil and sauté spinach until wilted. Add garlic and red pepper flakes, sauté for 30 seconds, then remove and roughly chop.
  • Add the chopped spinach to a medium bowl along with the ricotta, romano, 1 cup of mozzarella, ¾ cup of parmesan, parsley, pepper, egg, and cream. Mix until fully combined.
  • In the same skillet, drizzle in the remaining 2 tablespoons of olive oil and cook the Italian sausage and onions until browned. Stir in garlic and cook 30 seconds. Add tomato sauce, diced tomatoes, basil, oregano, salt, and pepper. Simmer for 20-30 minutes. Add in some or all of the pasta water if the sauce is too thick for your liking.
  • Preheat oven to 375°F. Spread half the sausage sauce in a 9x13 baking dish. Fill shells with cheese mixture and place in dish. Top with remaining sauce, then sprinkle with remaining mozzarella and parmesan.
  • Bake uncovered for 45 minutes until bubbly and lightly browned. Garnish with parsley and basil if desired. Enjoy!

Notes

    • To Make Ahead:
      Fully assemble the stuffed shells, let them cool completely, then cover and refrigerate for up to 3 days. When ready to bake, take the dish out of the fridge 30-45 minutes beforehand. Add 10-15 minutes to the baking time, then uncover and bake for another 5-10 minutes to lightly brown the cheese.
    • To Freeze:
      Assemble the dish and let it cool completely. Cover tightly with plastic wrap and a layer of aluminum foil. Freeze for up to 4 months. Thaw in the refrigerator overnight before baking. Remove the plastic wrap, replace the foil, and bake with an extra 10-15 minutes added to the cook time. Uncover and bake for another 5-10 minutes to brown the top.
    • Reserved Pasta Water - Use if the pasta sauce is too thick for your liking. Add a little at a time until you reach the desired consistency.
Tried this recipe?Let us know how it was!

Frequently Asked Questions

What do you mix with ricotta cheese for stuffed shells?

Add the chopped spinach to a medium bowl along with the ricotta, romano, mozzarella, parmesan, parsley, pepper, egg, and cream. Mix until fully combined.

Should I cover my stuffed shells when baking?

I recommend covering stuffed shells when baking if they are cold. If you have just assembled the stuffed shells, you can bake them uncovered.

The Best Garlic Bread

January 4, 2023 by Sky Pilgreen Leave a Comment

This recipe is seriously The Best Garlic Bread recipe! Perfectly toasted and smothered in a delicious garlic butter and parmesan cheese spread. You will definitely want to keep this one in your recipe book.

In my house, we ALWAYS have garlic bread with our pasta dishes. Can you eat pasta without garlic bread? Yes, I know you can, but do you really want to? Whether we are having a delicious pasta meat sauce on spaghetti, or a creamy alfredo sauce like on this Alfredo Jumbo Shells recipe, we always have garlic bread. We love dipping the garlic bread in the sauce, for added yumminess'.

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I never thought that I would share a garlic bread recipe on this blog, but here I am wanting to share with y'all my family's favorite way to eat garlic bread. I think what makes it so good is that I add a little grated parmesan to the garlic butter spread. The nutty flavor and added salt really do go well with the bread. Well actually, the best part is probably the homemade French Bread. If you have never made homemade French Bread, give my recipe a try.

Ingredients

This simple and easy recipe only has 6 ingredients.

  • French Bread
  • Butter - real butter for the best flavor. Salted or unsalted. Just keep in mind that if you use salted butter, you may need to adjust the amount of salt you add to the recipe.
  • Garlic Powder
  • Salt
  • Fresh Parsley - Dried parsley can be used.
  • Grated Parmesan - Use a blend if you have it, the more flavor the merrier!

If you want more cheese, you can add shredded parmesan or shredded cheddar after slathering the butter on the bread.

How to Make The Best Garlic Bread

This simple recipe is so easy to make. It can even be made in advance or even frozen. Just mix together the garlic butter ingredients, spread them on the sliced french bread and bake. Easy as that!

Serve it with your favorite pasta dish or as a snack, no judgement. I really hope you enjoy it as much as my family does!

This recipe makes 8 pieces of bread. You can easily double or triple the recipe with the built-in ingredient converter.

Freezing Tip

After spreading the butter on the sliced bread, place on a parchment lined baking sheet and freeze for 2-3 hours. Remove from the baking sheet and store in an airtight container with parchment between the layers. Or freeze in a freezer bag.

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Quick Dinner Rolls

French Bread

Sourdough Bread

Homemade Breadsticks

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The Best Garlic Bread Recipe

The Best Garlic Bread

Quick, easy and always a big hit.  This recipe produces the Best Garlic Bread perfect for dipping in your favorite pasta sauce.  Make ahead and freezer friendly.
No ratings yet
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Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Breads, Freezer Friendly
Servings 8

Ingredients
  

  • 8 slices french bread sliced ¾" thick
  • 4 tablespoons butter
  • ¾ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 teaspoon fresh parsley minced
  • 1 tablespoon grated 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
 

  • Preheat an oven to 375° F.  Line a baking sheet with parchment paper.
  • In a small bowl, melt the butter slightly.  Mix in the garlic powder, salt, parsley and grated parmesan cheese.  Mix until well combined.  Place in the refrigerator for 5 minutes to solidify the butter a little more.  This makes it easier to spread.
  • Spread the butter mixture all over each piece of bread and place in the oven for 10-15 minutes.  Enjoy!
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French Bread

January 3, 2023 by Sky Pilgreen 2 Comments

Easy French Bread that turns out delicious every time. Golden and crispy on the outside with a soft and chewy inside. You will never buy French Bread again after you make this easy recipe.

I absolutely love making fresh bread. There is something so satisfying about pulling a fresh loaf of bread out of the oven, knowing you made it. Fresh bread that isn't full of softeners and preservatives, just a few simple ingredients. Homemade french bread has a much better texture than the grocery stores bread. After making this recipe for yourself, I am sure you will agree. I have not purchased french bread in too many years to count. I always have a loaf of this french bread in my freezer for whenever I need it. Since this recipe yields two loaves, it is super easy to always have one in the freezer.

I know bread making can be intimidating. Especially if you are new to it. I will try to provide as many tips as I can to help you learn how to make perfect bread every time. The more you make it, the better you will be at eyeballing the dough and knowing when each step has been completed. The best tip I can give you, is the one that has helped me the most. Think of the recipe as a guideline. The amount of flour needed may be more or less than what the recipe calls for. Don't assume the amount in the recipe is what you will need. Being able to know when to stop adding flour is a skill you will learn the more you make bread.

Tips for Making French Bread

  • Less is more. When it comes to flour, less is more. Adding too much flour will cause your bread to be dense. You should never add enough flour for the dough to become dry. Flour can hold moisture, and the air holds moisture. These two factors alone effect how much flour you will need to use in your dough. When adding the flour always add a little at a time and watch how the dough reacts after a little kneading. If the dough starts to fall from the dough hook and isn't coming together, it is too wet. Add more flour. Knead a little more and check. When touched, the dough should feel soft and tacky, not sticky and wet.
  • Oil. Adding olive oil to the dough helps develop a softer crumb. I have been using oil in this recipe for years and have loved how soft the crumb texture is.
  • Fully knead the dough. Don't rush the kneading process. Make sure to fully knead the dough for the best results. Kneading develops the gluten which gives bread its shape and texture. You will know the bread is fully developed when it forms a ball and is very stretchy. The dough should not tear easily when stretched.
  • Fully proof the dough. Proofing is equally as important as kneading the dough. An underproved dough will not rise as much when baked and you will be left with a dense loaf of bread. When proofing the dough, the first time (bulk fermentation), allow it to double in size. The warmer the kitchen, the faster this will happen. If it is cold in your kitchen, this will take longer. During the second rise, the dough will double in size again. This rise is important for adding volume to your dough. To check if the dough is fully proofed, gently press the dough and watch how it reacts. If the there is a dimple left in the dough, allow it to continue proofing. If the dough springs back, it is ready to bake.
  • Shaping. Properly shaping the loaves is important for structure.
  • Scoring the bread. Scoring the bread allows the gases to release where you want them to. If the bread isn't scored properly the gases will creates their own escape route. Which isn't ideal.
  • Allow to cool completely. This is certainly the hardest part of baking any bread, allowing it to cool completely before slicing into it. This is VERY important. By letting it cool you are allowing the bread to finish cooking on the inside and releasing moisture. If sliced into when the bread is too hot, the inside will have a doughier texture. You spent all that time and effort making it, let it finish before diving in.

Check Out These Bread Recipes

Sourdough Bread

Bagels

Quick Dinner Rolls

Sourdough English Muffins

How to Make French Bread

Using a mixer is very helpful when making bread dough. Although kneading can be done by hand, using a mixer with a dough hook moves the process along faster.

1. In the bowl of a mixer combine the yeast and warm water. Once the yeast has started to dissolve add in the sugar, salt and olive oil. Mix until combined.

2. Add in all of the bread four and half of the all-purpose flour. Using the dough hook, begin kneading on low. Add in more flour, ¼ -½ cup at a time, making sure all of the flour is mixed in a has been kneaded for 1 minute before adding in more flour. Once the dough has enough flour, knead for 8-10 minutes or until the dough is fully developed. The dough should be shiny and elastic. Take a piece of the dough and stretch it out as far as you can, if it tears easily, knead longer. If it is really stretchy it is done.

3. Lightly cover the dough in olive oil, cover with a damp cloth and let rise until doubles. This may take 2 hours or longer depending on the temperature of your kitchen.

4. Once the dough had doubled, turn it out onto a lightly floured or oiled surface. Divide the dough into two equal pieces. Working with 1 piece of dough, flatten out into a rectangle. Gently stretch and fold the top part of the dough down to the bottom of the dough, leaving 1" of space. Using the heel of your hand seal the edge.

5. Using the heel of your hand press a well (horizontally) down the middle of the dough. Fold the top over to the bottom again, using the same technique to seal the edges.

6. Then gently start rolling the dough, with your hands in the middle of the loaf, using the palms of your hands to roll the dough out into a long loaf. Place the loaf, seam side down, on a parchment lined baking sheet. Make sure it is large enough for both loaves of bread to rise. Continue with the second loaf.

7. Cover with a towel and let proof until doubled.

8. When the dough has almost doubled, place a small pan, such as a round cake pan, in the bottom of the oven. This is for water that will produce steam. The steam helps create a good crust. Preheat the oven to 450° F.

9. Once the loaves have doubled in size, score with a bread lame, place into the oven. Carefully pour 1 cup of water into the pan, close the oven and bake for 20-25 minutes.

10. Check the bread by carefully picking it up and tapping the bottom of the loaf, if it sounds hollow it is done.

11. Allow to fully cool before slicing. Enjoy!

For an even crustier loaf of French Bread, fill a spray bottle with water and spray the bread every 2 minutes for the first 8 minutes of baking.

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French Bread

French Bread

Easy French Bread that turns out delicious every time. Golden and crispy on the outside with a soft and chewy inside. You will never buy french bread again after you make this easy recipe.
5 from 1 vote
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Prep Time 20 minutes mins
Cook Time 25 minutes mins
Rest Time 4 hours hrs
Total Time 4 hours hrs 45 minutes mins
Course Breads, Freezer Friendly
Servings 2

Ingredients
  

  • 2 ¼ teaspoon dry active yeast
  • 1 ⅔ cup warm water
  • 1 Teaspoon sugar
  • 1 ½ teaspoon salt
  • 1 Teaspoon olive oil
  • 2 cup bread flour
  • 2-3 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 the bowl of a mixer combine the yeast and warm water. Once the yeast has started to dissolve add in the sugar, salt and olive oil. Mix until combined.
  •  Add in all of the bread four and half of the all-purpose flour. Using the dough hook, begin kneading on low. Add in more flour, ¼ -½ cup at a time, making sure all of the flour is mixed in a has been kneaded for 1 minute before adding in more flour. Once the dough has enough flour, knead for 8-10 minutes or until the dough is fully developed. The dough should be shiny and elastic. Take a piece of the dough and stretch it out as far as you can, if it tears easily, knead longer. If it is really stretchy it is done.
  • Lightly cover the dough in olive oil, cover with a damp cloth and let rise until doubles. This may take 2 hours or longer depending on the temperature of your kitchen.
  • Once the dough had doubled, turn it out onto a lightly floured or oiled surface. Divide the dough into two equal pieces. Working with 1 piece of dough, flatten out into a rectangle. Gently stretch and fold the top part of the dough down to the bottom of the dough, leaving 1" of space. Using the heel of your hand seal the edge.
  • Using the heel of your hand press a well (horizontally) down the middle of the dough. Fold the top over to the bottom again, using the same technique to seal the edges.
  • Then gently start rolling the dough, with your hands in the middle of the loaf, using the palms of your hands to roll the dough out into a long loaf. Place the loaf, seam side down, on a parchment lined baking sheet. Make sure it is large enough for both loaves of bread to rise. Continue with the second loaf.
  • Cover with a towel and let proof until doubled.
  • When the dough has almost doubled, place a small pan, such as a round cake pan, in the bottom of the oven. This is for water that will produce steam. The steam helps create a good crust. Preheat the oven to 450° F.
  • Once the loaves have doubled in size, score with a bread lame, place into the oven. Carefully pour 1 cup of water into the pan, close the oven and bake for 20-25 minutes.
  • Check the bread by carefully picking it up and tapping the bottom of the loaf, if it sounds hollow it is done.
  • Allow to fully cool before slicing. Enjoy!

Notes

This recipe makes 2 loaves of French Bread.
The above post has helpful tips for making French Bread.
Tried this recipe?Let us know how it was!

Meat Pies

January 2, 2023 by Sky Pilgreen 3 Comments

Flaky pie crust filled with a savory beef filling and deep fried to a beautiful golden brown. These Meat Pies are easy to make and just as good as the ones you'll find at your county fair. Perfect for parties, snacking and freezer friendly.

My husband is often the inspiration behind the meals I make, and these homemade meat pies are no exception. They're one of his all-time favorites and a nostalgic nod to the famous Natchitoches meat pies sold at our local county fair each year.

Meat pies are a beloved southern tradition-especially in areas close to Louisiana where they originated-and they've definitely earned their place in our family recipe box. Whether or not they're as well known in other parts of the country, around here, they're kind of a big deal.

Since making them the first time, these from-scratch meat pies have become a family favorite. I love cooking up a big batch to freeze for easy lunches, quick appetizers, or game day snacks. The golden, flaky crust fries up perfectly, and while we use all beef in our filling, you can go the more traditional route and add pork too.

How to Make Meat Pies

Want a little heat? Add cayenne or red pepper flakes and serve them with your favorite hot sauce for a spicy twist. This savory meat pie recipe is a must-try if you're craving a cozy, flavorful fried treat made with simple ingredients.

STEP 1

Make the filling. Combine the meat, seasonings, peppers and onions in a large skillet and cook over medium heat. When the meat is cooked through add in the minced garlic. Cook for 30 seconds then remove from the heat and strain off the grease. Add the meat back to the pan, stir in the Worcestershire sauce, flour and milk. Mix until well combined. Continue cooking until the mixture has thickened.

STEP 2

Chill. Place the mixture into a bowl, cover and refrigerate while you make the pastry.

STEP 3

Make the pastry. In a large bowl combine the flour, baking powder and salt. Cut the butter into the flour mixture until it resembles grains. Stir in the eggs and milk and combine until it forms a dough. Knead slightly to form a tighter ball, cover and refrigerate for at least 20 minutes.

STEP 4

Assemble the Meat Pies. Working with half of the dough, place the dough on a lightly floured surface and roll out to ¼" thickness. Cut out circles (I use a bowl, use whatever you can) about 5" in diameter. This makes medium sized meat pies.

STEP 5

Spoon in about 2 heaping tablespoons of cold filling on one side of the dough. Using your finger, spread water all the way around the edges of the pastry. Pick up like a taco, to help pack the meat in, press the edges together. Pinch tightly, place on a parchment lined baking sheet, crimp edges with a fork. Continue with the remaining dough. Pop in the refrigerator to chill for another 10-15 minutes while the oil is heating up.

STEP 6

Fry the meat pies. In a large pot or cast-iron skillet add in about 2" of oil for frying. Heat to 350° F and begin frying. Fry until golden brown on both sides, about 3-4 minutes. Drain on a paper towel lined plate. Continue until you have used all of the meat. Serve with your favorite hot sauce. Enjoy!

💡Expert Tips

1. Use cold butter and milk when making the pastry.

2. Proper chilling is important. Do not rush these steps. Take the time to chill the filling and the pastry dough before assembling and frying the meat pies. Doing this will ensure the pastry dough will hold its shape and not melt (fall apart) when placed in the hot oil.

3. When sealing the pies, use water and make sure to seal the edges shut by pinching the dough. Crimping the edges with a fork will also help seal the dough. If the dough does not seal properly the filling will fall out when the pie is being fried.

4. When folding and pinching the dough pick the dough up and hold it like a taco. Doing this helps the filling stay in while you form and press the edges together.

5. Chill again after assembling the meat pies. The colder the dough is when it is cooked the better it will turn out.

Storage Tips

Store meat pies in an airtight container in the refrigerator for up to 7 days.

Uncooked meat pies can be frozen individually on a parchment lined baking sheet then placed in a freezer bag for up to 4 months. To cook, place in a 375° F oven and bake, flipping halfway through, for 25-30 minutes or until golden brown.

More Delicious Recipes

Southern Fried Cabbage

Peach Hand Pies

Buttermilk Cornbread

Dutch Oven Pulled Pork

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📖 Recipe

Meat Pies

Meat Pies

Flaky pie crust filled with a savory beef filling and deep fried to a beautiful golden brown. These Meat Pies are easy to make and just as good as the ones you'll find at your county fair. Perfect for parties, snacking and freezer friendly.
5 from 2 votes
Print Recipe Pin Recipe
Favorite Favorited
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Rest Time 20 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Appetizer, Dinner, Lunch
Servings 13 Meat Pies

Ingredients
  

Filling

  • 1 pound ground beef
  • ½ large onion small diced
  • ½ cup bell peppers small diced
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon paprika
  • ½ teaspoon red pepper flakes
  • 1 ½ tablespoons worcestershire sauce
  • 2 tablespoons flour
  • ¾ cup milk

Pastry Dough

  • 4 cup all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 2 large eggs
  • 4 ounces butter cold, cubed
  • 7 ounces milk
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 meat, seasonings, peppers and onions in a large skillet and cook over medium heat. When the meat is cooked through add in the minced garlic. Cook for 30 seconds then remove from the heat and strain off the grease.
  • While the meat is straining combine the milk, Worcestershire sauce and flour in a small container, mix well.  Add the meat back to the pan (over medium heat) and stir in the milk mixture. Mix until well combined. Continue cooking until the mixture has thickened. 1-2 minutes.
  • Remove the meat mixture from the pan, place in a bowl, cover and refrigerate while you make the pastry.
  • In a large bowl combine the flour, baking powder and salt. Cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the eggs and milk and combine until it forms a dough. Knead slightly to form a tighter ball, cover and refrigerate for at least 20 minutes.
  • Working with half of the dough, place the dough on a lightly floured surface and roll out to ¼" thickness. Cut out circles (I use a bowl, use whatever you can) about 5" in diameter. This makes medium sized meat pies.
  • Spoon in about 2 heaping tablespoons of cold filling on one side of the dough. Using your finger, spread water all the way around the edges of the pastry. Pick up like a taco, to help pack the meat in, press the edges together. Pinch tightly, place on a parchment lined baking sheet, crimp edges with a fork. Continue with the remaining dough. Pop in the refrigerator to chill for another 10-15 minutes while the oil is heating up.
  • In a large pot or cast-iron skillet add in about 2" of oil for frying. Heat to 350° F and begin frying. Fry until golden brown on both sides, about 3-4 minutes. Drain on a paper towel lined plate and serve with your favorite hot sauce. Enjoy!

Notes

This delicious recipe was adapted from Authentic Natchitoches Meat Pie - SmartyPantsKitchen
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Honey Glazed Ham

December 31, 2022 by Sky Pilgreen Leave a Comment

Learn how to make the perfect honey glazed ham for your holiday feast. This recipe will ensure juicy and flavorful results every time.

Honey Glazed Ham

My favorite way to cook ham is smoked on the grill, but when I'm craving a classic, sweet-and-savory glazed version, this is the recipe I always turn to. This honey glazed ham holds a special place in my heart as my redemption recipe, created after a past cooking mishap.

I once served a dry, lackluster honey glazed ham for Thanksgiving that, frankly, didn't deserve to be called a "honey glazed ham." While it wasn't my first attempt at making one, it was the time I forgot to properly baste and glaze, leaving it disappointing and dry.

Determined to make things right, I perfected this honey glazed ham recipe for Christmas-and it was an absolute hit! The result was far juicier, more flavorful, and more delicious than any ham I'd made before. It truly goes to show that when you give a little extra attention to the food you're cooking, the outcome can be extraordinary.

This recipe is my secret to achieving a ham that's both tender and packed with flavor, making it the perfect centerpiece for any holiday meal.

Honey Glazed Ham

Tips For Making Honey Glazed Ham

Baste, baste and baste some more. I like to pour some of the juices from the ham into my glaze to make it easier to baste and glaze at the same time. The more you baste the ham, the more flavor it will have. It will also be juicier. Be sure to get into every crevice for the best flavor. Using a spiral ham is great for getting the maximum flavor into every crevice of the ham.

Do not overcook the ham. Ham only needs to cook for approximately 10 minutes per pound. Since it is already fully cooked, it just needs reheating. Even with basting, and overcooked ham will be dry.

Get a bone in ham. The best flavor comes from ham that is cooked on the bone. The ham is far less likely to dry out when cooked on the bone.

How to Make Honey Glazed Ham

This is super easy to make on only requires a few easy steps. What I love about making ham is that it doesn't need a long cook time. Which means I can use my ovens for other food instead of having them tied up with one item.

1. Pull the ham out of the refrigerator a few hours before cooking it. This will help move the cooking time along faster.

2. Score the ham in a diamond pattern, about ¼" thick. If using a spiral ham, skip this step. Place in a deep pan and pour about ⅓ cup of water in the bottom of the pan. Cover the ham completely, this may take 2-3 pieces of aluminum foil. Place in a 325° F oven and cook for 45 minutes.

3. While the ham is cooking start on the glaze. In a small saucepan over medium heat melt the butter. Add in the honey, dijon mustard and brown sugar. Still to combine. Once the sugar has dissolved reduce the heat to low and cook for about 5 minutes. Remove from the heat and set aside until needed. If you are using spices add them now.

4. After 45 minutes, remove the ham from the oven, uncover it, spoon some of the juices from the pan into the glaze and brush it all over the ham. If using a spiral ham, lift the cut pieces up and brush all over each piece. Place back in the oven, uncovered, and turn the heat up to 425° F.

5. Repeat the basting/glazing process every 10-15 minutes for a total of 3 times. If you want a more caramelized look to your glaze, turn the oven to broil and cook for another 5 minutes or until it reaches the desired color.

6. Allow the ham to rest for 15 minutes before carving. Enjoy!

Honey Glazed Ham

Storing Honey Glazed Ham

Store in an airtight container for up to 7 days. Reheat, covered, in a pan on the stove or in the oven.

Ham freezes very well. Freeze in an airtight container or freezer bag for up to 4 months.

More Delicious Recipes

Twice Baked Potatoes

Simple Macaroni and Cheese

Green Bean Casserole from Scratch

Quick Dinner Rolls

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📖 Recipe

Honey Glazed Ham

Honey Glazed Ham

Learn how to make the perfect honey glazed ham for your holiday feast. This recipe will ensure juicy and flavorful results every time.
No ratings yet
Print Recipe Pin Recipe
Favorite Favorited
Prep Time 10 minutes mins
Cook Time 1 hour hr 20 minutes mins
Rest Time 15 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Dinner
Servings 10

Ingredients
  

  • 8 pounds fully cooked ham preferably a bone-in spiral ham
  • ⅓ cup water
  • 3 ounces butter melted
  • ¾ cups brown sugar light or dark
  • 6 tablespoons honey
  • 1 ½ tablespoons dijon mustard
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
 

  • Remove the ham from the refrigerator 1-2 hours before cooking.  Lower the oven rack down so that the ham can fit.  Preheat the oven to 325° F.
  • Score the ham in a diamond pattern, about ¼" thick. If using a spiral ham, skip this step. Place cut side down in a deep pan and pour about ⅓ cup of water in the bottom of the pan. Cover the ham completely with aluminum foil.  This may take 2-3 pieces of aluminum foil. Place in the oven and cook for 45 minutes.
  • In a bowl combine the melted butter, brown sugar, honey and dijon mustard.
  • After 45 minutes, remove the ham from the oven, uncover it, spoon some of the juices from the pan into the glaze and brush it all over the ham. If using a spiral ham, lift the cut pieces up and brush all over each piece. Place back in the oven, uncovered, and turn the heat up to 425° F.
  • Repeat the basting/glazing process every 10-15 minutes for a total of 3 times. If you want a more caramelized look to your glaze, turn the oven to broil and cook for another 5 minutes or until it reaches the desired color.
  • Allow the ham to rest for 15 minutes before carving. Enjoy!
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Birria Tacos (Quesatacos)

December 30, 2022 by Sky Pilgreen 13 Comments

The best of both worlds-quesadilla meets taco! These Birria Tacos (Quesatacos) are packed with bold, delicious flavors from a rich stew that is slow-cooked until the meat is fall-apart tender. The tender meat is then packed into a corn tortilla, smothered with cheese, and cooked like a quesadilla. No wonder they took social media by storm-they might just be one of the best things you'll ever eat!

Out of all the meals I make, these Birria Tacos are hands down my husband's most requested. He's obsessed-especially with the consommé for dipping. It's what truly takes taco night to a whole new level!

I'll admit-it took me way too long to jump on the Birria Tacos trend, and now I'm making up for lost time! Once I made these for the first time, I found myself making them four times in just five months. Yes, they're THAT good.

If you love tacos, be sure to check out these Crispy Chicken Tacos and Quick Pastor Tacos for more taco inspiration!

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    • 💡Pro Tip
  • How To Make Birria Tacos (Quesatacos)
    • More Delicious Recipes
    • Frequently Asked Questions

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Key Ingredients & Substitutions

  • Beef - I use a mix of beef short ribs (bone-in) and chuck roast. The ribs add extra depth of flavor and nutrients from the bones, while the chuck roast provides plenty of meat. If you can find goat, you can use that too!
  • Dried Guajillo Peppers - Essential for that authentic Birria flavor. If unavailable, you can substitute ancho peppers.
  • Tomato Paste - Adds richness to the consommé. Tomato sauce works as a substitute.
  • Soft Corn Tortillas - These are traditional and crisp up beautifully. If you must, flour tortillas will still work.
  • Cheese - Oaxaca cheese is the best choice for its meltability, but quesadilla cheese, cheddar, fiesta blend, cotija, or queso fresco also work.
  • Cilantro & Onions - Used both in the consommé for dipping and as a fresh garnish.
  • Limes - The acidity cuts through the richness of the stew-don't skip them!

💡Pro Tip

If you have leftover smoked brisket, try using it instead of chuck roast. Adding it toward the end of cooking brings a smoky twist to your quesatacos!

How To Make Birria Tacos (Quesatacos)

STEP 1

Heat a large Dutch oven over medium-high heat. Add a little oil and sear the beef on all sides until browned. Remove and set aside.

STEP 2

While the meat is searing toast the peppers. In a dry skillet, toast the dried peppers for a couple of minutes until fragrant. Remove stems and seeds, then set aside.

STEP 3

In the same Dutch oven, add onions and smashed garlic. Sauté until browned and fragrant. Stir in the tomato paste and cook briefly. Pour in the beef stock and return the seared meat to the pot. Add the toasted peppers, bay leaves, and seasonings. Stir well and bring to a simmer.

STEP 4

Cover and let the stew cook for about an hour. Skim off any impurities that rise to the surface. Remove the peppers, onions, and garlic from the pot and blend until smooth. Pour the mixture back into the pot and continue simmering for another 1.5-2 hours, until the meat is fork-tender.

STEP 5

Once the meat is fully tender, remove it from the pot and shred it. Carefully ladle the fat from the top of the consommé into a bowl-this will be used to fry the tacos.

STEP 6

Heat a skillet over medium heat. Dip a tortilla into the reserved fat, then place it in the skillet. Add shredded meat and cheese to one half of the tortilla, then fold it over.

STEP 7

Cook for 2-3 minutes per side until crispy and golden brown. Serve immediately with a bowl of consommé for dipping, garnished with chopped cilantro, onions, and lime wedges. Enjoy!

More Delicious Recipes

Spanish Rice

Refried Beans

Guacamole

Easy Layered Taco Casserole

Frequently Asked Questions

Can I use flour tortillas for Birria Tacos?

Yes, flour tortillas can be used in place of the soft corn tortillas to make birria tacos. While I prefer the soft corn tortillas for their flavor and texture, flour tortillas will work just fine for this recipe.

How do I make Birria Tacos crispy?

To achieve the perfect crispy birria taco you need to first, cover the tortilla with the reserved fat, (this is an important step) then cook it on a hot skillet. The fat will fry the tortilla making it super crispy. Let the taco cook for 2-3 minutes or until crispy before flipping it and repeating it on the other side. If it is taking a long time for your taco to get crispy turn the heat up. Nobody wants a soggy taco!

What is the best cheese for birria tacos?

Oaxaca cheese is best, but quesadilla cheese, mozzarella, or a Mexican blend work well too.

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📖 Recipe

Birra Tacos (Quesatacos)

Birria Tacos (Quesatacos)

These Birria Tacos (Quesatacos) are the ultimate fusion of tacos and quesadillas-slow-cooked, fall-apart tender beef packed into crispy, cheesy corn tortillas and served with a rich, flavorful consommé for dipping. Perfectly golden and bursting with bold Mexican flavors, these tacos are worth every step!
5 from 10 votes
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Prep Time 30 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 30 minutes mins
Course Dinner
Servings 8

Ingredients
  

  • 4 ½ pounds beef a mixture of bone in short ribs and chuck roast
  • 1 large onion large diced
  • 6 cloves garlic smashed
  • As Needed olive oil
  • 1 tablespoon tomato paste
  • 5 large dried bay leaves
  • 6 large dried guajillo peppers
  • 4 cups beef stock or enough to cover the meat
  • 2 teaspoons chili powder
  • 1 teaspoon dried mexican oregano
  • 1 tablespoon cumin
  • 1 ½ teaspoons coriander
  • To Taste salt
  • To Taste pepper
  • As Needed soft corn tortillas
  • As Needed quesadilla cheese shredded
  • As Needed Oaxaca cheese shredded
  • As Needed cilantro chopped
  • ½ cup onion, diced for serving with consommé
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 cutting the chuck roast into smaller pieces of equal size.  
  • Heat a large Dutch oven over medium-high heat. Add a little oil and sear the beef on all sides until browned. Remove and set aside.
  • While the meat is browning place a large skillet over medium heat and begin toasting the peppers. Cook each pepper for 2-3 minutes on each side. Do not overcook the peppers, they will become bitter. Remove from the heat, cool slightly. Cut the tops off of the peppers then shake out the seeds.
  • In the same Dutch oven, add onions and smashed garlic. Sauté until browned and fragrant. Stir in the tomato paste and cook briefly. Pour in the beef stock and return the seared meat to the pot. Add the toasted peppers, bay leaves, and seasonings. Stir well and bring to a simmer.
  • Cover and let the stew cook for about an hour. Skim off any impurities that rise to the surface. Remove the peppers, onions, and garlic from the pot and blend until smooth. Pour the mixture back into the pot and continue simmering for another 1.5-2 hours, until the meat is fork-tender.
  • Once the meat is fully tender, remove it from the pot and shred it. Carefully ladle the fat from the top of the consommé into a bowl-this will be used to fry the tacos.
  • Heat a skillet over medium heat. Dip a tortilla into the reserved fat, then place it in the skillet. Add shredded meat and cheese to one half of the tortilla, then fold it over.
  • Cook for 2-3 minutes per side until crispy and golden brown. Serve immediately with a bowl of consommé for dipping, garnished with chopped cilantro, onions, and lime wedges. Enjoy!

Notes

  • For the best tasting consommé use beef short ribs (bone-in) and chuck roast. The ribs add extra depth of flavor and nutrients from the bones, while the chuck roast provides plenty of meat. Or use just chuck roast is short ribs are unavailable.
  • Dried Guajillo Peppers - Essential for that authentic Birria flavor. If unavailable, you can substitute ancho peppers.
  • Freeze for Later - Store leftover meat in an airtight container for up to 3 months. Reheat and enjoy.
  • Customize the Heat - For extra spice, add chipotle peppers in adobo or extra red pepper flakes.
Tried this recipe?Let us know how it was!

Butter Pecan Shortbread Cookies

December 29, 2022 by Sky Pilgreen Leave a Comment

These Butter Pecan Shortbread Cookies are perfection in a bite! If you love pecans and shortbread you are going to love these little cookies. They are packed full of pecans that have been toasted in butter for the BEST pecan flavor. The shortbread cookie itself is irresistible. You may have trouble sharing these!

Plain shortbread is hands down my favorite cookie. When paired with buttered pecans, oh my! They, dare I say, get even better! I love pecans, and I love putting chopped pecans in cookie recipes like Chocolate Chip or Cowboy Cookies. Adding them to shortbread is a must. I absolutely love these cookies. Cooking them in the butter adds an even more buttery flavor to these already buttery shortbread cookies. Butter makes everything better, right?

Shortbread is one of those cookie doughs that is so easy and fun to play with. You can pretty much add any flavored extract or add ins that you want to customize them. Dipping them in chocolate is also a great way to add a little something extra. Especially when you are making them for a party or gifting them. I will certainly be posting more shortbread recipes in the future, so make sure to check back to see what I come up with.

Ingredients Needed

  • Pecans - Whole or chopped. They will be finely chopped for the recipe.
  • Butter - Unsalted butter works best so that you can control the amount of salt in the recipe. Also, using real butter is very important for flavor and texture.
  • Granulated Sugar
  • Powdered sugar - Using powdered sugar helps the shortbread cookie achieve its delicate, melt in your mouth texture.
  • Salt
  • Vanilla Extract - For the best flavor use pure vanilla extract. Vanilla bean paste is also great to use in this recipe.
  • All-purpose flour
  • Water - Just enough water to help the dough come together.

How To Make Butter Pecan Shortbread Cookies

1. In a medium pan over medium heat melt 2 tablespoons of butter. Let the butter cook for about 5 minutes or until it browns slightly. Add in the chopped pecans and cook for 3 minutes or until the pecans become fragrant. Stir in ¼ teaspoon of vanilla extract.

2. Strain the pecans. Allow them to cool completely before finely chopping them.

3. In the bowl of a mixer combine the softened butter, granulated sugar and powdered sugar. Mix until fully combined. You are looking for the butter and sugar mixture to be smooth, not fluffy. Mix in the salt, and vanilla extract. Mix until fully combined.

4. Now add in the water and all of the flour and pecans, slowly mixing at first to prevent flour from going everywhere. Scrape the sides of the bowl as needed. Mix just until the flour is full incorporated.

5. Next lay a large piece of parchment paper out on the counter, dust lightly with flour, and place the cookie dough on it. Gently knead the dough until it comes together and forms a ball. Cut into two equal pieces.

6. Working with one piece, roll into a long log, about 2" wide. If the dough feels hollow in the middle, reshape until it feels solid. Place on a separate piece or parchment paper, roll up, close the ends and place in the refrigerator. Repeat with the other half of the dough. Refrigerate for at least 2 hours. If you have time, let the dough chill overnight for the best flavor and texture.

7. Unroll one of the cookie logs and place the parchment on a sheet tray.

8. Using a serrated knife, slice the dough into ¼"-½" pieces. Place on the baking sheet and refrigerate for 20 minutes.

9. Place chilled cookies into a 350°F oven and bake for 25 minutes. Enjoy!

Tips for Making Butter Pecan Shortbread Cookies

Chill the dough overnight.

The longer the dough sits in the refrigerator the better the overall texture and flavor will be. When the dough is chilled it loses moisture due to evaporation. When this happens, the texture becomes lighter. Chilling the dough longer also allows the flavor to be more concentrated.

I have found that when I rush the chilling process and only chill for 2 hours, while the shortbread still turns out FANTASTIC, it is not as light and flavorful as when it is chilled overnight in the refrigerator.

Let the dough brown lightly around the edges.

The caramelization that happens when the dough browns lightly during baking gives the cookie a sweeter flavor. This also allows the cookie to dry out a bit more making it even more tender.

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📖 Recipe

Butter Pecan Shortbread Cookies

Butter Pecan Shortbread Cookies

Light, tender and full of buttery pecan flavor.  These Butter Pecan Shortbread Cookies are easy to make and perfect for serving with your favorite tea or coffee.
No ratings yet
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Prep Time 20 minutes mins
Cook Time 25 minutes mins
Rest Time 2 hours hrs 20 minutes mins
Total Time 3 hours hrs 5 minutes mins
Course Dessert
Servings 50

Ingredients
  

  • ⅔ Cup raw pecans whole or chopped
  • 1 ½ cup unsalted butter softened
  • 2 tablespoon unsalted butter
  • ½ Cup granulated sugar
  • ½ Cup powdered sugar
  • ¼ Teaspoon salt
  • 2 ¼ teaspoon vanilla extract
  • 3 ½ cup all-purpose flour
  • 2 ½ tablespoon water
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a medium pan over medium heat melt 2 tablespoons of butter. Let the butter cook for about 5 minutes or until it browns slightly. Add in the chopped pecans and cook for 3 minutes or until the pecans become fragrant. Stir in ¼ teaspoon of vanilla extract.
  • Strain the pecans. Allow them to cool completely before finely chopping them.
  •  In the bowl of a mixer combine the softened butter, granulated sugar and powdered sugar. Mix until fully combined. You are looking for the butter and sugar mixture to be smooth, not fluffy.
  • Mix in the salt and vanilla extract. Mix until fully combined.
  • Now add in the water and all of the flour and pecans, slowly mixing at first to prevent flour from going everywhere. Scrape the sides of the bowl as needed. Mix just until the flour is full incorporated.
  • Next lay a large piece of parchment paper out on the counter, dust lightly with flour, and place the cookie dough on it. Gently knead the dough until it comes together and forms a ball. Cut into two equal pieces.
  • Working with one piece, roll into a long log, about 2" wide. If the dough feels hollow in the middle, reshape until it feels solid. Place on a separate piece or parchment paper, roll up, close the ends and place in the refrigerator. Repeat with the other half of the dough. Refrigerate for at least 2 hours. If you have time, let the dough chill overnight for the best flavor and texture.
  • Unroll one of the cookie logs and place the parchment on a sheet tray.
  • Using a serrated knife, slice the dough into ¼"-½" pieces. Place on the baking sheet and refrigerate for 20 minutes.
  • Place chilled cookies into a 350°F oven and bake for 25 minutes. Enjoy!

Notes

This recipe yields 50-52 cookies.
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Baked Rigatoni

December 28, 2022 by Sky Pilgreen Leave a Comment

Loaded with cheese, seasoned beef, and a homemade pasta sauce, this hearty Baked Rigatoni is a flavor-packed dish. It's quick, easy, and perfect for making ahead.

Who doesn't love pasta? Baked pastas are so easy to make and can be prepped in advance for days that you know will be busy. Just pop it in the oven and whip together a side or two and you have a great homemade dinner in no time.

This baked rigatoni is one of my favorite baked pasta dishes to make. The meat sauce is so good. Rigatoni's large holes allow the meat sauce to seep inside, ensuring every bite is packed with flavor. Additionally, the pasta's grooves help the sauce adhere better. Other pastas like ziti, rotini or even elbow can be used, but my favorite pasta to use is rigatoni.

Ingredients

  • Ground Beef - This recipe uses ground beef.
  • Onion
  • Fresh Garlic
  • Tomato Sauce
  • Diced Tomatoes - I prefer petite diced, any size will work.
  • Rigatoni Pasta
  • Cheese - Both shredded mozzarella and parmesan cheese are needed.
  • Herbs, Spices and Seasonings - A combination of salt, pepper, dried oregano, dried basil and fresh parsley are needed.

VARIATIONS

You can easily customize this baked pasta dish with whatever you have on hand. Here are a few ingredients you can add or substitute.

Carrots, mushrooms, bell peppers and spinach are great additions to this baked pasta dish.

Other cheeses like Romano, Asiago and Cheddar go great with this baked pasta dish.

Don't have rigatoni pasta? Substitute with ziti, elbow or your favorite pasta shape.

Use your favorite jarred marinara sauce.

How to Make Baked Rigatoni

STEP 1

Start by browning the meat in a large skillet over medium heat. Remove the meat from the pain and strain off the fat.

STEP 2

Add the olive oil to the pan (over medium heat) then add in the onions. Sauté until tender then add in the garlic. Cook for 30 seconds.

STEP 3

Add the tomato sauce, diced tomatoes and meat to the pan. Season and bring to a simmer. Cook for 15-20 minutes. Remove from the heat.

STEP 4

Add the pasta to the meat sauce and stir to combine. Transfer to a 9x13 baking dish, top with the shredded mozzarella and parmesan cheese. Cover with foil and bake for 30 minutes. Then, remove the foil and continue to bake for an additional 10-15 minutes, or until the sauce is bubbly and the cheese has melted completely. Garnish with parsley. Enjoy!

Making-Ahead & Storage Tips

To make-ahead: Completely assemble the baked pasta, cool then wrap in foil and refrigerate until needed. Best if used within 4 days of prepping. When you are ready to cook the baked pasta bring it out of the refrigerator 30 minutes to 1 hour before cooking. Follow cooking Directions.

Storing Leftover Baked Rigatoni: Place it in an airtight container and keep it for up to seven days. For reheating, warm it in a pan over low heat on the stove, adding a bit of water if necessary.

Freezing Leftover Baked Rigatoni: Yes, you can freeze leftover baked pasta! Place in an airtight container and freeze for up to 4 months. Thaw completely and reheat in a pan on the stove over low heat. Add a little water if needed.

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Chicken Alfredo Stuffed Shells

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📖 Recipe

Baked Rigatoni

Baked Rigatoni

Loaded with cheese, seasoned beef, and a homemade pasta sauce, this hearty Baked Rigatoni is a flavor-packed dish. It's quick, easy, and perfect for making ahead.
No ratings yet
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Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Dinner, Freezer Friendly
Servings 6

Ingredients
  

  • 16 ounces rigatoni pasta cooked to al dente
  • 1 pound ground beef
  • 2 tablespoons olive oil
  • 1 cup onion small diced
  • 6 cloves garlic minced
  • 36 ounces tomato sauce
  • 14 ounces petite diced tomatoes
  • 2 teaspoons salt
  • 1 ½ teaspoons pepper
  • 1 teaspoon dried oregano
  • 2 teaspoons dried basil
  • 2 tablespoons fresh parsley minced
  • ½ cup parmesan cheese shredded or grated
  • 2 cups mozzarella shredded
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 350°F.  In a large skillet, cook the ground beef over medium-high heat, breaking it apart as it cooks. Once fully cooked, remove it from the heat and drain off the excess fat.
  • In the same skillet over medium heat add in the olive oil.  Once hot add in the onions and sauté until tender.  Now add in the garlic and sauté for 30 seconds.
  • Add the tomato sauce, diced tomatoes and meat to the skillet . Season with the salt, pepper, dried basil and dried oregano. Bring to a simmer. Cook for 15-20 minutes, stirring occasionally.  Adjust seasonings if needed. Remove from the heat.
  • Add the pasta to the meat sauce and stir to combine. Transfer to a 9x13 baking dish, top with the shredded mozzarella and parmesan cheese. Cover with foil and bake for 30 minutes. Then, remove the foil and continue to bake for an additional 10-15 minutes, or until the sauce is bubbly and the cheese has melted completely. Garnish with parsley. Enjoy!
Tried this recipe?Let us know how it was!

Cherry Cheesecake

December 22, 2022 by Sky Pilgreen Leave a Comment

Decadent cheesecake topped with a homemade cherry sauce. This Cherry Cheesecake is not your average cheesecake. The cherry sauce is made with dark, sweet cherries, no canned cherries here. The cheesecake doesn't require baking in a water bath. Fuss free and absolutely irresistible. Perfect for Christmas, birthdays or any occasion.

Cherry Cheesecake

Cheesecake is one of those desserts that everyone loves. The rich, creamy texture is so pleasing to the palate. Whether it is served plain or with a fruit topping, cheesecake is a special treat that is always a crowd pleaser.

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This fuss free cheesecake is as simple as it gets. If you have ever made cheesecake that requires wrapping multiple layers of foil around the pan and then placed in a water bath to be cooked, you will love how easy this cheesecake recipe is. None of that is required to get this perfectly baked cheesecake. EVERY TIME. This recipe really is so easy to make and comes out beautifully every time you make it.

Cherry Cheesecake

The homemade cherry sauce is also very easy to make and tastes so much better than canned cherry filling. This recipe calls for dark sweet cherries, but tart cherries can be substituted. Halve the cherries or leave them whole, either way this sauce will turn out delicious!

Ingredients Needed to Make Cherry Cheesecake

  • Graham Cracker Crumbs - You can use already made crumbs or make crumbs yourself with whole graham crackers.
  • Granulated Sugar
  • Butter - Unsalted butter
  • Cinnamon - I like to put a pinch of cinnamon in the graham cracker crust for added flavor.
  • Cream Cheese - Full fat cream cheese works best.
  • Eggs - The whole egg works beautifully in this recipe. No need to seperate and discard the whites.
  • Vanilla Beans - Vanilla extract can be substituted.
  • Vanilla Extract - Although there are vanilla beans in this recipe, I like to add just a splash of vanilla extract, for good measure.
  • Dark, Sweet Cherries - Fresh or frozen
  • Cornstarch
  • Fresh Lemon Juice
  • Water

What kind of pan do you need to make Cherry Cheesecake?

Having a springform pan is very helpful when making cheesecake. If you are wanting to remove the cheesecake from the pan for presentation or if you are gifting it, you will want to use a springform pan. Springform pans are made in two pieces so that the bottom separates from the sides making it really easy to remove your cheesecake.

With that being said, a 9" pie dish (or any cake pan) can be used if you do not have a springform pan. It is best to serve directly from the pie dish. Do not try to remove the entire cheesecake from the dish. If you would like to try and lift the cheesecake from the dish, line it with parchment or foil before baking. Chill the cheesecake for several hours, overnight if you can, before lifting the cheesecake from the dish.

Cherry Cheesecake

👉 Tips

  • Use softened cream cheese. Using cold cream cheese will result in clumps of cream cheese that will not incorporate fully.
  • Cream the cream cheese fully before adding any of the eggs. Scrape the sides of the bowl several times to ensure the cream cheese is smooth.
  • When adding the eggs, add one at a time, stop to scrape the sides of the bowl a few times before adding in the next egg. This ensures that everything is being fully incorporated.
  • Once the mixture has come together do not over mix. This makes the cheesecake airy, resulting in air pockets that could possibly cause the cheesecake to crack once cooked and cooled.
  • The cheesecake is done when the edges are firm, and the center jiggles, slightly, when gently tapped.
  • Once the cheesecake has finished baking crack the oven door and leave the cheesecake in the oven for 1 hour before removing it.
  • Chill for several hours (overnight if you can) before topping with sauce and serving.

Storing Cherry Cheesecake

Store in an airtight container for up to 7 days in the refrigerator. Cheesecake also freezes very well. Cheesecake can be stored in the freezer for up to 2 months.

Cut into pieces and freeze in an airtight container or freeze whole. Thaw in the refrigerator before serving.

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Pumpkin Cheesecake

Strawberry Cheesecake Bars

Blueberry Cheesecake Bars

French Silk Pie

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📖 Recipe

Cherry Cheesecake

Cherry Cheesecake

Cherry Cheesecake made completely from scratch. This no fail recipe is so easy to make and doesn't require a water bath.
No ratings yet
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Prep Time 20 minutes mins
Cook Time 35 minutes mins
Rest Time 8 hours hrs
Total Time 8 hours hrs 55 minutes mins
Course Dessert
Servings 8 Servings

Ingredients
  

Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs
  • 3 ounces unsalted butter melted
  • ¼ cup granulated sugar
  • 1 pinch cinnamon

Cheesecake

  • 24 ounces cream cheese (3 packages) room temperature
  • ¾ cup granulated sugar
  • 3 large eggs room temperature
  • 1 large vanilla bean or 1 Tablespoon of vanilla extract
  • 1 splash vanilla extract

Cherry Sauce

  • 2 ½ cups dark sweet cherries fresh or frozen
  • ⅓ cup water
  • 2 tablespoons granulated sugar
  • ½ teaspoon fresh lemon juice
  • 2 ½ teaspoons cornstarch
  • 1 teaspoon 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
 

  • Preheat and oven to 350°F.
  • In a medium bowl mix together the graham cracker crumbs, melted butter, sugar and cinnamon. Firmly and evenly press into the bottom and up the sides of a 9" springform pan. Set aside.
  • In a mixer fitted with a paddle cream the cream cheese until smooth. Scrape down the sides and bottom of the bowl as needed to ensure all of the cream cheese is smooth and there are no clumps remaining.
  • Mix in the sugar and vanilla bean seeds. Mix just until fully combined.
  • Add in the eggs, one at a time, mixing fully and scraping the sides before adding the next egg. Add in the splash of vanilla extract and mix until well combined.
  • Pour into the prepared pan and bake for 20 -25 minutes. Check the cheesecake at 20 minutes by gently tapping the side. If the center of the cheesecake jiggles a lot, it needs longer. If it slightly jiggles, then it is done.
  • Once the cheesecake is done turn off the oven and leave the door cracked for 1 hour.
  • After 1 hour remove the cheesecake from the oven and let cool completely on the counter. Place in the refrigerator for at least 4 hours (preferably overnight) to fully set up.

Cherry Sauce

  • In a small saucepan over medium low combine the cherries, ⅓ cup of water and sugar. You can halve the cherries or leave them whole.
  • While the cherry mixture is heating up mix together the cornstarch and 1 teaspoon of water.  
  • Once the cherries are hot slowly stir in the cornstarch slurry. Stir continuously until the mixture thickens, about 1-2 minutes. Cool completely before using.
  • Top the cheesecake with the cherry sauce right before serving. Enjoy!
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Southern Fried Cabbage

December 21, 2022 by Sky Pilgreen 3 Comments

Southern Fried Cabbage is the ultimate comfort food! Tender cabbage cooked with smoky bacon and caramelized onions in one pan. Perfect for New Year's Day or as a quick and easy side dish any time of year. Ready in under an hour with big, bold flavors your family will love!

I've always loved fried cabbage. Growing up, I looked forward to my grandma's fried cabbage every New Year's Day. She often added smoked sausage, but I prefer using bacon and cooking the sausage separately. This Southern Fried Cabbage recipe has such incredible flavor compared to boiling; caramelization brings out a natural sweetness that pairs beautifully with smoky bacon and tender onions.

If you've never tried cabbage this way, you're in for a treat, it might just become your new favorite!

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You might also like my Southern Black-Eyed Peas and Buttermilk Cornbread recipes!

How To Make Southern Fried Cabbage

1. Cut cabbage into equal pieces, approximately 1-inch pieces.

2. Slice the bacon into equal pieces, approximately ¼-inch pieces.

3. Small dice the onion.

4. Place a large pot (that has a lid) over medium heat. Add the bacon and cook (uncovered) for about 6 minutes or until about half of the fat has rendered off of the bacon.

5. Add the onion to the pan and sauté until the onions are tender.

6. Add the cabbage, a little at a time, stir to coat in the fat. Continue until all of the cabbage has been added.

7. Season with the salt, pepper and cayenne pepper powder. Stir, scrapping the bottom of the pan. Cook for 5 minutes, turn the heat to low, cover and cook for 30-45 minutes.

8. Continue stirring often to prevent burning. The cabbage is done when the thicker white parts are tender.

9. Adjust seasonings if needed and enjoy!

👉 Tips

To achieve the best flavor, I like to start by rendering some bacon fat before sautéing the onions. The bacon isn't cooked to crispy perfection here, just enough to tenderize the onions and infuse them with rich, smoky flavor. Cooking the cabbage in the rendered fat adds another layer of deliciousness to the entire dish.

For perfectly cooked cabbage, I recommend sautéing it first, then covering it with a lid to let it steam. This method ensures the cabbage becomes tender without burning the bacon or onions. Keep the heat low and stir often while steaming to develop the perfect texture and flavor.

I hope you enjoy this recipe as much as I do!

-Sky🩷

More Delicious Side Dishes

Sweet Potato Casserole

Twice Baked Potatoes

Smoked Gouda Mac and Cheese

Roasted Garlic Mashed Potatoes

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

📖 Recipe

Southern Fried Cabbage

Southern Fried Cabbage

Southern Fried Cabbage is the ultimate comfort food! Tender cabbage cooked with smoky bacon and caramelized onions in one pan. Perfect for New Year's Day or as a quick and easy side dish any time of year. Ready in under an hour with big, bold flavors your family will love!
4.50 from 2 votes
Print Recipe Pin Recipe
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Prep Time 8 minutes mins
Cook Time 45 minutes mins
Total Time 53 minutes mins
Course Side Dishes
Servings 4

Ingredients
  

  • 3 slices bacon cut into ¼" pieces
  • 1 large onion small diced
  • 1 ½ pounds cabbage cut into 2" pieces
  • 2-3 tablespoons olive oil
  • To Taste salt
  • To Taste pepper
  • Pinch cayenne pepper powder
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
 

  • Place a large pot (that has a lid) over medium heat. Add the bacon and cook (uncovered) for about 6 minutes or until about half of the fat has rendered off of the bacon.
  • Add the onion to the pan and sauté until the onions are tender. This should take about 4 minutes.
  • Begin adding the cabbage, a little at a time, stir to coat in the fat. Add in the olive oil if needed to coat the cabbage. Continue until all of the cabbage has been added. Season with salt, pepper and cayenne.
  • Stir, scraping the bottom of the pan to release any browned bits. Cook for 5 minutes, then reduce the heat to low, cover, and cook for 30-45 minutes.
  • Continue stirring often to prevent burning. The cabbage is done when the thicker white parts are tender.  Adjust seasonings if needed and enjoy!

Notes

The olive oil may or may not be needed. It depends on the amount of fat that renders off of the bacon. You need enough fat in the pan to coat and fry the cabbage.
If the cabbage seems dry while cooking, add in olive oil as needed.
Tried this recipe?Let us know how it was!

Storing Southern Fried Cabbage

Cooked cabbage can be stored in an airtight container for up to 7 days. Reheated cabbage tastes just as good as freshly cooked cabbage. I recommend reheating low and slow on the stove or covered with a damp paper towel in the microwave.

Chicken and Waffles

December 19, 2022 by Sky Pilgreen Leave a Comment

Southern fried chicken tenders, fluffy buttermilk waffles and a delicious honey butter sauce make up this incredibly simple and delicious dish. Chicken and Waffles is a fun, sweet and savory dish that every home cook should know how to make.

Perfect for brunch or dinner, this scrumptious dish is packed with so much flavor and even makes good leftovers. Who doesn't love crispy southern fried chicken tenders, golden fluffy buttermilk waffles all covered in a delicious homemade honey butter sauce? This recipe is so easy to follow and uses just a few pantry and spice cabinet staples.

I like using chicken tenders, but both boneless skinless chicken thighs and bone-in chicken work just fine for this recipe. I always have chicken tenders on hand from raising chickens and love using them for quick meals like this one. Especially if I and cooking this for brunch. Use whatever chicken you have on hand, just adjust the cooking time if needed.

Looking for more easy chicken dishes?

Chicken and Dumplings

Southwest Chicken Wrap

Chicken Parmesan Sandwich

Easy Chicken Quesadillas

How to Make Chicken and Waffles

This dish really is all about multi-tasking. Prep the chicken and waffles first then start cooking them both at the same time. While they are both almost finished cooking then you start the honey butter sauce. Do it this way ensures that everything is hot when it is served.

Season the Chicken: In a medium bowl mix together the buttermilk, hot sauce, eggs, and seasonings. Add the chicken to the bowl and toss to coat. cover and set aside until needed. Optionally you can do this 2 hours ahead of time to marinate the chicken.

Flour: In a shallow dish mix together the flour, cornstarch, and seasonings.

Heat oil: In a large cast-iron skillet heat 1"-2" of oil to 350° F.

Waffle Mix: In a medium bowl mix together the flour, sugar, baking powder and salt. In a separate bowl mix together the buttermilk, eggs and melted butter.

Mix together: Combine the wet ingredients with the dry ingredients, mix until just combined. Do not overmix.

Heat waffle iron

Bread the chicken: Remove a piece of chicken from the buttermilk, let the excess drip off then press the chicken into the flour mixture. Shake off excess flour and repeat.

Fry the chicken: Place the chicken in the oil and fry until golden brown, flip and fry on the other side. The chicken should reach an internal temperature of 165°F when it is done. Place on a rack and continue until all of the chicken is cooked.

Cook the waffles: While the chicken is frying start making the waffles following the waffle irons instructions.

Make the honey butter syrup: In a small saucepan over medium low heat melt the butter. Add in the remaining ingredients and cook until thickened to syrup consistency.

Serve and enjoy!

VARIATIONS

  • For a spicy honey butter sauce add crushed red pepper flakes or cayenne pepper powder to the syrup.
  • Alternatively, you can add red pepper flakes or cayenne pepper powder to the flour mixture.
  • Maple syrup is a great substitute to the honey butter sauce.
  • Use a white gravy instead of syrup for a savory variation.

Variations

  • For a spicy honey butter sauce add crushed red pepper flakes or cayenne pepper powder to the syrup.
  • Alternatively, you can add red pepper flakes or cayenne pepper powder to the flour mixture.
  • Maple syrup is a great substitute to the honey butter sauce.
  • Use a white gravy instead of syrup for a savory variation.

Tried This Recipe?

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

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📖 Recipe

Chicken and Waffles

Chicken and Waffles

Southern fried chicken tenders, fluffy buttermilk waffles and a delicious honey butter sauce make up this incredibly simple and delicious dish. Chicken and Waffles is a fun, sweet and savory dish that every home cook should know how to make.
No ratings yet
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Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Dinner, Lunch
Servings 4

Ingredients
  

Chicken

  • 1 Pound chicken tenders
  • ¾ Cup buttermilk
  • 2 dash hot sauce
  • 2 Large eggs
  • 1 ½ Teaspoon salt
  • As Needed Pinch chipotle powder or cayenne powder
  • 1 Teaspoon garlic powder
  • 1 Teaspoon paprika
  • ½ Teaspoon pepper
  • ½ Teaspoon dried oregano
  • 1 ½ Cup all-purpose flour
  • 2 tablespoon cornstarch

Waffles

  • 2 cup all-purpose flour
  • 3 tablespoon sugar
  • 4 teaspoon baking powder
  • ¼ Teaspoon salt
  • 1 ¾ cup buttermilk
  • 2 Large eggs
  • ½ Cup butter melted

Honey Butter Sauce

  • 4 tablespoon unsalted butter
  • 2 tablespoon honey
  • 2 tablespoon light brown sugar
  • 2 tablespoon water
  • Pinch chipotle powder
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 mix together the buttermilk, hot sauce, eggs, ½ teaspoon salt, pinch of chipotle powder, ½ teaspoon garlic powder and ½ teaspoon of paprika. Add the chicken to the bowl and toss to coat. cover and set aside until needed. Optionally you can do this 2 hours ahead of time to marinate the chicken.
  • In a shallow dish mix together the flour, cornstarch, 1 teaspoon salt, ½ teaspoon dried oregano, pinch chipotle powder, ½ teaspoon garlic powder, ½ teaspoon paprika and ½ teaspoon pepper.  Set aside until needed.
  • In a large cast-iron skillet heat 1"-2" of oil to 350° F.

For the Waffles

  • In a medium bowl mix together the flour, sugar, baking powder and salt. In a separate bowl mix together the buttermilk, eggs and melted butter.
  • Combine the wet ingredients with the dry ingredients, mix until just combined. Do not overmix.  Heat the waffle iron.
  • Remove a piece of chicken from the buttermilk, let the excess drip off then press the chicken into the flour mixture. Shake off excess flour and repeat.
  • Place the chicken in the oil and fry until golden brown, flip and fry on the other side. The chicken should reach an internal temperature of 165°F when it is done. Place on a rack and continue until all of the chicken is cooked.
  • While the chicken is frying start making the waffles following the waffle irons instructions.

Honey Butter Sauce

  • In a small saucepan over medium low heat melt the butter. Add in the remaining ingredients and simmer until thickened to syrup consistency.  This should take 8-10 minutes.
  • Place a few chicken tenders on top of a waffle, drizzle with honey butter sauce and enjoy!
Tried this recipe?Let us know how it was!

Carnitas Nachos

December 16, 2022 by Sky Pilgreen 1 Comment

Looking for the ultimate way to enjoy leftover carnitas? These Carnitas Nachos are the perfect mix of crispy, creamy, savory, and fresh. Tortilla chips are layered with tender slow-cooked pork, a homemade cheese sauce, fresh pico de gallo, crumbled queso fresco, cilantro, and a drizzle of creamy garlic sauce. Whether you're making lunch, dinner, or feeding a crowd, this easy and customizable recipe is a hit every time.

These nachos are also a great way to use leftover carnitas. I always turn to this recipe when I have carnitas in the fridge and need a quick, crave-worthy meal. If you haven't made carnitas yet, check out my full post on Homemade Carnitas, it's simple, flavorful, and makes a big batch perfect for meals like this

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You may also like this Birria Tacos recipe and this Spanish Rice recipe!

How To Make Carnitas Nachos

Building these Carnitas Nachos is as simple as three easy steps. Start by making the garlic sauce first, it needs a few minutes to rest so the flavors can marry. I also take this time to make any additional toppings like pico and guacamole. While it sits, whip up the creamy cheese sauce. Then it's time for the fun part: layering your tortilla chips with warm carnitas, the cheese sauce, and all your favorite toppings.

How To Make Garlic Sauce

This garlic sauce (aioli) is a great multi-purpose sauce. Drizzle it over nachos, tacos, burrito bowls and more. What I love about this sauce is how easy it is to make. In just a few minutes you will have a delicious, creamy garlic sauce that brings tons of flavor to any dish you add it to.

1. In a small bowl combine the sour cream, mayo, cilantro, lime juice and minced garlic. Stir well.

2. Let sit for 10 minutes to marry then taste.

This sauce is good for 7 days in the refrigerator.

How To Make the Best Cheese Sauce

1. Make the roux: In a medium saucepan over medium heat melt the butter. Whisk in the flour and cook for 1 minute to make the roux.

2. Add the chicken stock: Slowly whisk in the chicken stock, whisking to prevent any clumping. Once all of the stock is added whisk in the milk.

3. Add cheese: Whisk in the shredded cheeses. Whisk until the cheese has melted and the sauce is smooth.

4. Season: Stir in the seasonings and serve immediately over tortillas chips.

This cheese sauce is super easy to make and tastes absolutely delicious on nachos. To re-heat, add to a pan and reheat over low heat. If you use the microwave cover with a damp paper towel and heat for 30 seconds, stir and reheat as needed.

More Delicious Recipes

Crispy Beef Tacos

Tacos Al Pastor

Cheesy Beef Enchiladas

Beef Fajitas

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If you tried this Carnitas Nachos 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!

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Carnitas Nachos

Carnitas Nachos

These Carnitas Nachos are arguably that best way to eat carnitas. Layers of tortilla chips, slow cooked pork, the BEST homemade cheese sauce, pico de gallo, crumbled queso fresco, cilantro and a creamy garlic sauce make up these delicious Carnitas Nachos.
5 from 1 vote
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Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Dinner, Lunch
Servings 6

Ingredients
  

  • 3 cups Carnitas *See Notes
  • As Needed Tortilla Chips
  • As Needed Pico De Gallo *See Notes
  • ½ cup queso fresco crumbled
  • 1 bunch cilantro chopped

Garlic Sauce

  • ¾ cup sour cream
  • 2 tablespoons mayo
  • 1 ½ tablespoons fresh lime juice
  • 1 clove garlic minced
  • ½ cup fresh cilantro, minced measured before mincing

Cheese Sauce

  • 3 tablespoons butter
  • 3 tablespoons flour
  • ¾ cup chicken stock
  • 1 ¾ cups milk
  • 1 ¼ cups cheddar cheese shredded
  • ½ teaspoon salt
  • pinch pepper
  • ¼ 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
 

Garlic Sauce

  • In a small bowl combine the sour cream, mayo, cilantro, lime juice and minced garlic. Stir well.
  • Let sit for 10 minutes to marry then taste.

Cheese Sauce

  • In a medium saucepan over medium heat melt the butter. Whisk in the flour and cook for 1 minute to make the roux.  Turn the heat down if needed.
  • Slowly whisk in the chicken stock, whisking to prevent any clumping. Once all of the stock is added whisk in the milk.  Keep the sauce at a simmer, do not boil it.
  • Whisk in half of the cheese.  Once melted add in the rest of the cheese. Whisk until the cheeses have melted completely and the sauce is smooth.
  • Stir in the seasonings and serve immediately over tortillas chips.

Assembling The Carnitas Nachos

  • In a large sauté pan over medium heat drizzle in some olive oil or reserved fat from making the carnitas.  Add the meat to the pan and heat thoroughly.  
  • Place the meat on your desired amount of tortilla chips, drizzle with the cheese sauce.
  • Sprinkle on some queso fresco, cilantro and pico de gallo.  Then drizzle with the garlic sauce.
  • Add your favorite hot sauce and enjoy!

Notes

Carnitas Recipe
Pico De Gallo Recipe
Tried this recipe?Let us know how it was!

Topping Ideas

This is a great dish to customize with your favorite toppings. Here are a few ideas that would be great for Carnitas Nachos.

  • Pickled or fresh jalapeños slices
  • Black bean and corn salsa
  • Avocado
  • Sour cream
  • Pickled Red Onions
  • Your favorite hot sauce
  • Cilantro
  • My favorite topping is Pico De Gallo!

Christmas Sprinkle Cookies

December 14, 2022 by Sky Pilgreen Leave a Comment

Soft, chewy, and packed with festive color, these Christmas Sprinkle Cookies are a classic holiday favorite. Made with a simple cookie dough and plenty of Christmas sprinkles, they're easy to bake, kid friendly, and perfect for cookie trays, parties, and holiday baking days at home.

Everyone loves a simple sprinkle cookie, and these are always one of my favorites to make during the holidays. The mix of red, green, and white sprinkles looks so pretty baked into the cookies and sprinkled on top. I like using a combination of sprinkle mixes to get the right balance of color and texture.

Table of contents

  • My Latest Videos
  • How to Make Christmas Sprinkle Cookies
  • Tips For Making Christmas Sprinkle Cookies
  • Frequently Asked Questions
  • More Delicious Recipes

My Latest Videos

This recipe uses my favorite cookie dough base, one I've been baking with for years. It creates perfectly chewy cookies with crisp edges and works beautifully with all kinds of add-ins. I also use this same dough in my White Chocolate Peppermint Cookies and Christmas Sandwich Cookies, which makes it a great go-to for holiday baking.

How to Make Christmas Sprinkle Cookies

These Christmas Sprinkle Cookies come together quickly with simple ingredients. Be sure to chill the dough before baking for the best texture!

Step 1: Mix the dry ingredients

In a medium bowl, whisk together the flour, cornstarch, baking soda, salt, and 3 tablespoons of sprinkles. Set aside.

Step 2: Cream the butter and sugars

In a mixing bowl, cream the butter with the sugars until light and fluffy.

Step 3: Add the wet ingredients

Mix in the egg and vanilla extract, scraping down the sides of the bowl as needed, until fully combined.

Step 4: Combine the dough

Slowly add the dry ingredients to the wet ingredients, mixing just until combined.

Step 5: Chill the dough

Scoop the dough onto a baking sheet and lightly press down to flatten, add more sprinkles to the tops. Chill for at least 2 hours.

Step 6: Bake

Bake for 14 minutes, until the edges are set and the centers look slightly underbaked. Enjoy!

See the recipe card below for the full recipe.

Tips For Making Christmas Sprinkle 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. To ensure that I do not overmix the cookie dough I like to add the sprinkles in when I add the dry ingredients.
  • Chill the dough: For the best results, chill the cookie dough for at least 2 hours. This helps control spreading and creates a chewy center with crisp edges. You can also refrigerate the dough overnight, up to 24 hours, if you want to prep ahead for holiday baking.
  • Do not overbake: Pull the cookies out of the oven when the middles look slightly under baked. They will continue to cook when they come out of the oven and be perfect by the time they are completely cooled.

Frequently Asked Questions

Can I chill the dough overnight?

Yes! This dough can be refrigerated for up to 24 hours, which makes it great for prepping ahead during the holidays.

Why did my sprinkle cookies spread too much?

If the dough isn't chilled long enough, the cookies will spread more while baking. Be sure to chill for at least 2 hours.

How do I store Christmas Sprinkle Cookies?

Store at room temperature in an airtight container. For the best results, the cookies should be eaten within 3 days.

These Christmas Sprinkle Cookies are a must make recipe for the holiday season. They're soft, chewy, full of festive color, and easy to prep ahead. Whether you're baking for a cookie exchange, filling a holiday cookie tray, or making something special for a friend, this is a simple, reliable recipe you'll come back to every year.

-Sky🩷

More Delicious Recipes

Iced Gingerbread Cookies

Pecan Snowball Cookies

Shortbread Cookies

Chocolate Chip Walnut Cookies

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

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Christmas Sprinkle Cookies

Christmas Sprinkle Cookies

These Christmas Sprinkle Cookies are soft, chewy, and packed with festive sprinkles. Made from scratch with a simple cookie dough and chilled for the perfect texture, they're an easy holiday cookie that's perfect for cookie trays, gifting, or baking with kids.
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Prep Time 15 minutes mins
Cook Time 14 minutes mins
Rest Time 2 hours hrs
Total Time 2 hours hrs 29 minutes mins
Course Dessert
Servings 15 Cookies

Ingredients
  

  • ½ cup unsalted butter softened
  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon cornstarch
  • ½ Teaspoon baking soda
  • ¼ teaspoon salt
  • 4 tablespoons Christmas 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 medium bowl mix together the flour, cornstarch, baking soda, salt and 3 tablespoons of sprinkles.
  • In the bowl of a mixer cream together the butter and both sugars. Mix until creamy and lighter in color.  This should take about 2 minutes.
  • To the mixer, add in the egg and vanilla extract. Scraping the bowl as need. Mix until fully combined.
  • Slowly add the dry ingredients to the wet ingredients, mixing just until combined.  Line 2 baking sheets with parchment paper.
  • Scoop out the cookie dough using a 1-ounce portion scoop, or two heaping tablespoons. Place 2-inches apart on lined baking sheet. Lightly press down to flatten. Sprinkle with the remaining sprinkles. More if you like!
  • Place in the refrigerator and chill the cookie dough for 2 hours.
  • Preheat an oven to 350° F and bake the cookies for 14 minutes. Cool completely on cooling rack. Enjoy!
Tried this recipe?Let us know how it was!

Chili Cheese Tater Tot Casserole

December 12, 2022 by Sky Pilgreen 9 Comments

I am loving this twist to the traditional tater tot casserole. This Chili Cheese Tater Tot Casserole is like making loaded tater tots in a casserole dish. Chili, shredded cheese and tater tots make up this delicious casserole that is quick and easy to put together.

This recipe is a great way to use up leftover chili. When making homemade chili there are almost always leftovers. Which I like to freeze for later meals. I usually make chili dogs with my leftover chili, but this chili cheese tater tot casserole is a great way to use chili in a different way.

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It is really simple to make and can be ready in an hour, if you are using leftover chili. No leftover chili? Use your favorite canned chili for this recipe.

The best part of this delicious dish are the crispy tater tots on top. Baking the tater tots fully before assembling the casserole helps keep the tater tots nice and crispy. Once baked, the top layer stays nice and crispy making the casserole so good!

I have a whole post about making Chili. You can use my recipe or make your favorite recipe.

How To Make Chili Cheese Tater Tot Casserole

  • Bake - Bake the tater tots until fully cooked and crispy.
  • Heat the chili - Heating the chili while the tater tots bake helps move this recipe along faster.
  • Assemble - Place a layer of tater tots on the bottom of a casserole dish and sprinkle with a layer of shredded cheese. Next, spread over the chili and top with another layer of tater tots. Top with more shredded cheese.
  • Bake - Pop in the oven and bake for 15-20 minutes. Longer if you didn't heat the chili. Enjoy!

Topping Suggestions

Top with your favorite chili toppings!

  • Sliced fresh or pickled jalapeños.
  • Diced yellow or white onions.
  • Sour cream.
  • Add cooked and sliced hot dogs to the chili.

How To Reheat Tater Tot Casserole

The easiest way to reheat tater tot casserole is to reheat it in the oven. To do this, place it in an oven safe dish, cover and reheat at 350° F for 25-30 minutes or until hot all the way through. I find this is the best way to reheat tater tot casserole and still have crispy tater tots.

More Delicious Recipes

Chicken Pot Pie

Sheet Pan Sausage and Potatoes

Southern Style Green Beans

Beef Stew

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Tried This Recipe?

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

📖 Recipe

Chili Cheese Tater Tot Casserole

Chili Cheese Tater Tot Casserole

Chili Cheese Tater Tot Casserole is ideal for busy weeknights and an excellent way to use leftover chili. Whether you prepare your own chili or opt for canned, this tater tot casserole is sure to be a hit!
5 from 6 votes
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Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Course Dinner
Servings 6

Ingredients
  

  • 2 pounds tater tots fully cooked
  • 5 cups chili * See notes
  • 2 cups cheddar cheese shredded
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
 

  • Bake the tater tots according to the package directions.  
  • While the tater tots are baking heat the chili up.  Lightly oil a 9"x13" baking dish.  
  • Sprinkle the tots with a little salt if desired and layer half of the tots on the bottom of the baking dish.
  • Sprinkle 1 cup of the shredded cheese over the tots.  Spread over the chili.
  • Top with the remaining tots and shredded cheese.  Place in a 375°F oven and bake for 15-20 minutes.  Enjoy!

Notes

Here is my recipe for Chili or you can use your favorite homemade or canned chili for this recipe.
Bake the tater tot casserole longer if you choose to not heat the chili first.
Tried this recipe?Let us know how it was!

Frequently Asked Questions

Can You Fry Tater Tots for Tater Tot Casserole

Absolutely! Fried tater tots work really well in this recipe. Baking the tater tots just makes the process go faster. As far as flavor goes, fried tater tots would certainly be better. So, if you have the time, go for it!

Christmas Sandwich Cookies

December 10, 2022 by Sky Pilgreen Leave a Comment

Delicious buttercream frosting sandwiched between two soft and chewy cookies and adorned with Christmas sprinkles. These Christmas Sandwich Cookies are perfect for celebrating the holiday season! Make them for parties or Santa's cookie plate, but be sure to make extra, they are scrumptious!

Making fun, festive treats like these cookies brings me so much joy! I love making special treats that are colorful and fun for the kiddos. What kid doesn't love cookies, frosting and sprinkles? After seeing them devour the taste tester cookies, I can say without a doubt that these are a new family favorite! Santa is going to be really happy with his cookie plate this year. If the kids leave any for him!

Related: Iced Gingerbread Cookies and Christmas Sugar Cookie Bars.

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This recipe uses my favorite cookie dough and the BEST buttercream frosting. I have shared this cookie recipe already in my White Chocolate Peppermint Cookies recipe. It really is a great versatile cookie dough. It works great as a plain cookie or stuffed with all of your favorite add-ins. The chewiness of this cookie dough makes it the perfect cookie dough. If you are a fan of soft, chewy cookies, and you haven't tried this one yet, you are in for a treat!

Ingredients Needed

  • Butter - Unsalted and softened.
  • Light Brown Sugar
  • Granulated Sugar
  • Powdered Sugar
  • Eggs
  • Vanilla Extract - Pure Vanilla Extract yields the best flavor.
  • All-Purpose Flour
  • Cornstarch
  • Baking Soda
  • Salt
  • Heavy Cream
  • Christmas Sprinkles - I used three different sprinkle mixes, mixed together.

Tips For Making Christmas Sandwich 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. Softened butter is also needed for the buttercream; the fluffiest buttercream is made from softened butter.
  • Do not overmix your cookie dough. Overmixing will create a tougher dough. Mix just until the flour is fully incorporated.
  • Chill the dough. The best texture comes from the dough being chilled for 2 hours, no less. This will allow the dough to spread, not too much and not too little. If the dough doesn't chill long enough the cookies will spread more making super thin cookies.
  • Do not overbake. Pull the cookies out of the oven when the middles look slightly under baked. They will continue to cook when they come out of the oven and be perfect by the time they are completely cooled.

How To Make Christmas Sandwich Cookies

These cookies are really easy to make and come together pretty quick. The longest part of this recipe is chilling the dough before baking the cookies. This gives you time to make the buttercream!

Make the cookie dough:

1. In a medium bowl mix together the flour, cornstarch, baking soda and salt.

2. In the bowl of a mixer cream together the butter and both sugars. Mix until creamy and lighter in color.

3. Mix in the egg and vanilla extract. Scraping the bowl as need. Mix until fully combined.

4. Slowly add the dry ingredients to the wet ingredients, mixing just until combined.

5. Line a baking sheet with parchment paper and scoop out the cookie dough using a 1-ounce portion scoop, or 2 heaping tablespoons. Place 2-inches apart.

6. Place in the refrigerator and chill the cookie dough for 2 hours.

7. Preheat an oven to 350° F and bake the cookies for 14 minutes. Cool completely on cooling rack before frosting.

Make the buttercream frosting:

1. In the bowl of a mixer add the butter and mix on medium speed until the butter is creamy and smooth.

2. Slowly add in the powdered sugar, mixing on low to start then on medium speed until fully incorporated. Be sure to scrape down the sides of the bowl a few times.

3. Add in the vanilla extract, salt and heavy cream. Turn the mixer to medium speed and mix for 1 minute.

Assemble the cookies:

Scoop the frosting into a piping bag or use a spoon. Put a good amount of frosting on half of the cookies (the bottoms).

Place another cookie on the top, slightly press down.

Hold the cookie sandwich above the sprinkles and slowly sprinkle them over, rotating the sandwich until the frosting is completely covered. Enjoy!

Storage Tips

Store in an airtight container at room temperature for up to 4 days. Or in the refrigerator for 7 days. When storing in the refrigerator, take the cookies out 30 minutes to 1 hour before serving so that they come up to room temperature. Cold cookies are not pleasant.

More Delicious Cookie Recipes

Pecan Snowballs

Christmas M&M Sprinkle Cookies

Chocolate Crinkle Cookies

Molasses Cookies

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📖 Recipe

Christmas Sandwich Cookies

Christmas Sandwich Cookies

Delicious buttercream frosting sandwiched between two soft and chewy cookies and adorned with Christmas sprinkles. These Christmas Sandwich Cookies are perfect for celebrating the holiday season!
No ratings yet
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Prep Time 20 minutes mins
Cook Time 14 minutes mins
Chill Time 2 hours hrs
Total Time 2 hours hrs 34 minutes mins
Course Dessert
Servings 12 Cookies

Ingredients
  

Cookie Dough

  • ½ cup unsalted butter softened
  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon cornstarch
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • As Needed Christmas Sprinkles

Buttercream Frosting

  • 6 ounces unsalted butter softened
  • 1 ¾ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1 pinch salt
  • 1 teaspoon heavy cream
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 mix together the flour, cornstarch, baking soda and salt. Set aside.
  • In the bowl of a mixer cream together the butter and both sugars. Mix until creamy and lighter in color. This should take 2 minutes. Mix in the egg and vanilla extract. Scraping the bowl as needed. Mix until fully combined.
  • Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
  • Line a baking sheet with parchment paper and scoop out the cookie dough using a 1-ounce portion scoop, or 2 heaping tablespoons. Place 2 inches apart. Place in the refrigerator and chill the cookie dough for 2 hours.
  • Preheat an oven to 350° F and bake the cookies for 14 minutes. Cool completely on cooling rack before frosting.

Buttercream Frosting

  • In the bowl of a mixer add the butter and mix on medium speed until the butter is creamy and smooth.
  • Slowly add in the powdered sugar, mixing on low to start then on medium speed until fully incorporated. Be sure to scrape down the sides of the bowl a few times.
  • Add in the vanilla extract, salt and heavy cream. Turn the mixer to medium speed and mix for 1 minutes.

Assembly

  • Scoop the frosting into a piping bag or use a spoon. Put a good amount of frosting on half of the cookies (the bottoms). Place another cookie on the top, slightly press down.
  • Holding the cookie sandwich over the sprinkles, sprinkle them over, turning the cookie sandwich until all of the frosting has been covered. Enjoy!
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Quick Dinner Rolls

December 9, 2022 by Sky Pilgreen 2 Comments

Soft, tender and easy to make. These Quick Dinner Rolls are perfect to serve at dinner parties, holiday gatherings or for dinner tonight. You will love how easy these delicious rolls are to make. The best part is how quick they proof.

Everyone loves a nice warm dinner roll. Whether you like to smother it with butter or honey, or stuff it with sandwich meat. These dinner rolls are perfect for any occasion. They are large, like double the size of my original Dinner Rolls recipe. I wanted a roll that was large enough to use as rolls, or buns for sliders, sandwiches etc. They most certainly ticked all the boxes. Oh, did I mention they are soft and pillowy, because they are!

Don't be alarmed with the amount of dry active yeast in this recipe. That amount makes the process move along a lot faster than your typical roll recipe. This is especially helpful when it is cold in the kitchen during winter. Sometimes we don't have the time to make dinner rolls that need long proofing times, that is why I love this recipe so much.

This year I made this recipe for Thanksgiving and didn't have to fuss over the time. My rolls were perfectly risen, soft, fluffy and done well before serving time. If you are making this recipe for a holiday gathering or dinner party, this recipe yields 24 large rolls.

Ingredients Needed to Make Quick Dinner Rolls

  • Active Dry Yeast
  • Warm Water - This is key to moving the proofing process along faster.
  • Warm Milk - The warm milk also helps move the whole process along faster. Do not use cold milk.
  • Melted Butter
  • Sugar
  • All-Purpose Flour
  • Salt
  • Eggs - For an eggwash, this is optional but recommended for color.

How to Make Quick Dinner Rolls

1. In a medium saucepan on low add the milk, butter and water. Heat just until warm and the butter has melted. The temperature should not exceed 110°F. Let the mixture cool slightly if needed.

2. In the bowl of a mixer add the warm milk mixture then sprinkle over the yeast. Add in the sugar and salt. Let sit for a few minutes for the yeast to dissolve.

3. Add half of the flour to the mixer and mix with the dough hook attachment until the it forms a shaggy dough. Add in the remaining flour, ½ cup at a time until the dough becomes smooth and stays together. (More or less flour may be needed). The dough should feel tacky, not sticky or wet.

4. Knead with the dough hook until the dough is fully developed. You will know the dough has been fully kneaded when it has become smooth and elastic.

5. Lightly coat the bowl and the dough with oil, cover and set in a warm place to rise until doubled. This should take approximately 20-30 minutes.

6. Deflate the dough and turn it out onto a clean work surface. The easiest way to portion the dough is to weigh the dough on a digital scale then divide the weight by 24. If you do not have a scale simply shape the dough into a ball, cut the ball into 4 equal parts then roll each part out into equal strips. Next cut each strip into 4 equal pieces.

7. Using a cupped hand, roll the dough balls into round rolls.  Do not use any flour when shaping the rolls.  Flour will prevent the dough from building tension while rolling to shape it.

8. Place the rolls into the prepared pans, cover and proof until puffy and doubled in size.

9. Brush with the eggwash, making sure to be gentle to prevent deflating the rolls.

10. Place in the preheated oven and bake for 20-25 minutes. Brush with butter if desired. Enjoy!

Making Quick Dinner Rolls in Advance

They are extremely freezer friendly. You can pre-portion the rolls and freeze them unbaked or they can be frozen after baked. Having rolls in the freezer is a great way to have a nice bread component already made for meals when needed.

To freeze unbaked dinner rolls, place the portioned and shaped rolls on a parchment line sheet tray, making sure they do not touch. Freeze for several hours then place in a freezer bag or airtight container with parchment in-between the layers.

To bake the rolls, remove from the freezer bag or container and place on a parchment lined sheet tray or lined 9x13 baking dish. Cover and allow to thaw completely. Once thawed, proof until doubled. Continue on with the recipe.

Garlic Herb Rolls

Homemade Hawaiian Sweet Rolls

Dinner Rolls

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📖 Recipe

Quick Dinner Rolls

Quick Dinner Rolls

Soft, tender and easy to make.  Quick Dinner Rolls are my go-to for Holiday gatherings and busy weeknights.  A family favorite that never disappoints.  This recipe is one to keep!
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 25 minutes mins
Rest Time 1 hour hr
Total Time 1 hour hr 40 minutes mins
Course Breads, Freezer Friendly, Side Dishes
Servings 24

Ingredients
  

  • 4 ½ teaspoon active dry yeast
  • 1 Cup water
  • 2 cup milk
  • 4 oz butter cut into smaller pieces
  • 1 Tablespoon salt
  • 4 tablespoon sugar
  • 8 cup all-purpose flour
  • 2 Large eggs plus 2 tablespoons water
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a medium saucepan on low add the milk, butter and water. Heat just until warm and the butter has melted. The temperature should not exceed 110°F. Let the mixture cool slightly if needed.
  • In the bowl of a mixer add the warm milk mixture then sprinkle over the yeast. Add in the sugar and salt. Let sit for a few minutes for the yeast to dissolve.
  • Add half of the flour to the mixer and mix with the dough hook attachment until the it forms a shaggy dough. Add in the remaining flour, ½ cup at a time until the dough becomes smooth and stays together. (More or less flour may be needed). The dough should feel tacky, not sticky or wet.
  • Knead with the dough hook until the dough is fully developed. You will know the dough has been fully kneaded when it has become smooth and elastic.
  • Lightly coat the bowl and the dough with oil, cover and set in a warm place to rise until doubled. This should take approximately 20-30 minutes.  Line 2 9"x 13" pans with parchment paper.
  • Deflate the dough and turn it out onto a clean work surface. The easiest way to portion the dough is to weigh the dough on a digital scale then divide the weight by 24. If you do not have a scale simply shape the dough into a ball, cut the ball into 4 equal parts then roll each part out into equal strips. Next cut each strip into 4 equal pieces.
  • Using a cupped hand, roll the dough balls into round rolls.  Do not use any flour when shaping the rolls.  Flour will prevent the dough from building tension while rolling to shape it.
  • Place the rolls into the prepared pans, cover and proof until puffy and doubled in size.  Preheat an oven to 350°F.
  • Mix together the eggs and water to make the eggwash.  When the rolls are proofed brush with the eggwash, making sure to be gentle to prevent deflating the rolls.
  • Place in the preheated oven and bake for 20-25 minutes. Brush with butter if desired. Enjoy!
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Pork Stir Fry

December 9, 2022 by Sky Pilgreen Leave a Comment

This easy Pork Stir Fry is perfect for busy weeknights and meal prep. The mouth-watering sauce and pork loin make this delicious dish a family favorite. Serve up with a big bowl of simple steamed white rice and dinner time will be a hit.

I have mentioned before my love for Asian Cuisine. I am always making different Asian inspired dishes, and this is one of my favorites. This pork stir fry is all about the sauce. It is seriously, so good! It makes a great all-purpose stir-fry sauce, that is great with beef, chicken and pork.

The key ingredient in the sauce is Hoisin Sauce. Which is used a lot in Chinese cooking. This rich flavored sauce is the perfect combination of sweet and tangy. It is often served as a dipping sauce as well as in stir-fry sauces. You can find it in the Asian section of your grocery store or in your local Asian Market. It is the most important part of this dish, in terms of flavor so don't skip it.

The vegetables in this stir fry are just green beans, mushrooms and green onion. Those can easily be changed to your favorite stir fry vegetables, or just what you have on hand. Broccoli, bell peppers and baby corn would be fantastic in this dish. Like most recipes, use this recipe as a guideline and feel free to use whatever meat or vegetables you have. I'm sure it will turn out delicious either way!

Cheesy Meatball Pasta Bake

Quick Beef and Broccoli

Spicy Teriyaki Chicken Wings

Chicken and Veggie Fried Rice

I know this list seems a little long, but I promise this dish will come together fast. What I love about stir fry dishes is that they are easily customizable. I have provided a few suggestions for substitutions.

  • Pork Loin - Chicken and beef will also work great in this recipe. Ground meats will also work in this recipe.
  • Oils - Olive oil and sesame oil
  • Green Onions - If you don't have green onion, you can use yellow or white onion.
  • Green Beans - Fresh or frozen are preferred. You can substitute with any vegetables in this stir fry dish.
  • Mushrooms
  • Garlic cloves - Garlic powder can be used if you do not have fresh garlic.
  • Fresh ginger - Ground ginger can be used if you do not have fresh ginger.
  • Gochugaru - Korean red pepper flakes. These can be substituted for red pepper flakes to taste.
  • Butter
  • White Rice - Optional, the rice is served alongside the stir fry.
  • Rice Vinegar
  • Hoisin Sauce
  • Soy Sauce
  • Honey
  • Cornstarch
  • Salt & Pepper

1. Bring a large pot of water to a boil and add in the green beans. Cook for 2 minutes then drain and cool the green beans in ice water. Once cooled drain and set aside.

2. In a small bowl combine the sauce ingredients. Mix well.

3. In a large skillet over medium high heat add the olive oil, once hot add in the pork, season with salt, pepper and garlic powder. Cook the meat until fully cooked and browned.

Add in the mushrooms and red pepper flakes. Sauté for 5 minutes or until the mushrooms are done. Remove from the pan and set aside.

4. Turn the heat down to medium, add the butter to the pan. Once melted add in the green beans, ginger, garlic and green onions. Sauté for 1 minute.

5. Pour in the sauce mixture and cook, stirring, until thickened.

6. Add the pork and mushrooms back to the pan, stir until well combined. Garnish with sesame seeds and sliced green onions.

7. Serve with steamed rice. Enjoy!

This versatile dish can be prepared using so many different ingredients. Use what you have on hand or your favorite stir fry ingredients. Here are a few suggestions.

  • Ground Pork goes great in stir fry dishes.
  • Ground Beef is another great meat to use in this dish.
  • Vegetarian - Leave out the meat all together and make this stir fry vegetarian.
  • Rice Noodles are great tossed in the finished sauce. Instead of serving rice with this dish cook rice noodles according to the package and toss them in the finished sauce.
  • Extra veggies like traditional stir fry veggies can be added. Here are a few of my favorite stir fry veggies. Water chestnuts, bamboo shoots, baby corn and zucchini.
  • Peppers such as red and green bell peppers make a great addition to this stir fry.
  • Wonton strips are great when added to the top of this dish. The crunchy texture is awesome!

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📖 Recipe

Pork Stir Fry

Pork Stir Fry

Perfect for dinner or lunch any day of the week.  Pork loin, veggies and the tastiest stir fry sauce make up this quick and easy Pork Stir Fry dish.  
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Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Dinner, Lunch
Servings 4

Ingredients
  

  • 1 Pound pork loin cut into ¼" pieces
  • ¼ Teaspoon salt
  • ½ Teaspoon pepper
  • ½ Teaspoon garlic powder
  • 2 tablespoon olive oil
  • 2 Large green onions thinly sliced
  • 8-10 oz green beans fresh or frozen
  • 4-6 Large button mushrooms sliced or quartered
  • 4 Cloves garlic minced
  • 2 teaspoon fresh garlic minced
  • 1 Teaspoon gochugaru
  • 1 Teaspoon butter
  • 1 ½ cup white rice cooked according to package directions

Stir Fry Sauce

  • ½ Cup water
  • 1 Tablespoon rice vinegar
  • ¼ Cup hoisin sauce
  • 3 tablespoon soy sauce
  • 1 Tablespoon honey
  • 1 Tablespoon corn starch plus 1 teaspoon
  • ½ Teaspoon sesame 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
 

  • Bring a large pot of water to a boil and add in the green beans. Cook for 2 minutes then drain and cool the green beans in ice water. Once cooled drain and set aside.
  • In a small bowl combine the sauce ingredients (water, rice vinegar, hoisin, soy sauce, honey, cornstarch and sesame oil), mix well.  Set aside.
  • In a large skillet over medium high heat add the olive oil, once hot add in the pork, season with salt, pepper and garlic powder. Cook the meat until fully cooked and browned. Add in the mushrooms and gochugaru. Sauté for 5 minutes or until the mushrooms are done. Remove from the pan and set aside.
  • Turn the heat down to medium, add the butter to the pan. Once melted add in the green beans, ginger, garlic and green onions. Sauté for 1 minute.
  • Pour in the sauce mixture and bring to a simmer.  Simmer and stir, until thickened.
  • Add the pork and mushrooms back to the pan, stir until well combined. Garnish with sesame seeds and sliced green onions.
  • Serve with steamed rice. Enjoy!
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Roasted Garlic Mashed Potatoes

December 7, 2022 by Sky Pilgreen Leave a Comment

Seriously the best way to eat mashed potatoes! Roasted Garlic Mashed Potatoes are a delicious twist to the classic mashed potato dish. These creamy mashed potatoes are full of bold, savory roasted garlic that makes this dish so good.

Oh, the humble potato. With so many ways to prepare potatoes, from Rosemary Roasted Potatoes to fries, the simple mashed potato is still probably the most common way it is prepared. Who doesn't love mashed potatoes? The creamy, buttery flavor is one that can't be beat, especially when drowned with gravy.

These roasted garlic mashed potatoes are a fantastic way to elevate the flavor of classic mashed potatoes. If you have ever had roasted garlic, then you know how delicious it is. When mixed into mashed potatoes, oh my!

How to Make Roasted Garlic Mashed Potatoes

  • Wash, peel and cut. Wash and peel (if peeling) the potatoes first. Then cut into roughly 2" chunks.
  • Boil and drain. Place the potatoes in a large pot and fill with water. Enough to cover the potatoes. Bring to a boil and cook until the potatoes can be easily pierced with a knife or fork. Drain the potatoes and place back in the pot.
  • Mash. Using a potato masher, mash the potatoes until no clumps remain. On a cutting board mash the garlic cloves with a knife or fork.
  • Season. Make a well in the middle of the potatoes and add in the garlic, butter and milk. Place over low heat and warm enough to melt the butter. Mix to fully incorporate the garlic, milk and butter. Season with the salt and pepper. Enjoy!

How to Roast Garlic

  • Preheat oven to 400 °F.  In a small oven safe pan place a piece of foil large enough to wrap the garlic.
  • 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.
  • 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.  
  • Take out of the oven and let cool before using.

How to Store Roasted Garlic

Place the garlic cloves along with all of the oil in an airtight container and store in the refrigerator for up to two weeks. Freezing the peeled cloves will extend their shelf life. When freezing, I recommend freezing the cloves in portions of how you would use them. Also, freeze them without the oil.

What type of potatoes should you use?

Use whatever kind of potatoes you have on hand. Mashed potatoes can be made with any type of potatoes, red, yukon gold and russets are all great for making mashed potatoes.

How to Reheat Mashed Potatoes

Mashed potatoes make great leftovers. When reheating mashed potatoes in the microwave be sure to cover the potatoes completely with a damp paper towel. Mashed potatoes can also be reheated (covered) low and slow on the stove or in the oven.

More Delicious Recipes

Easy Homemade Macaroni and Cheese

Herb Roasted Pork Tenderloin

Scalloped Potatoes

Alfredo Stuffed Shells

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📖 Recipe

Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes

Elevate your mashed potatoes with these delicious Roasted Garlic mashed Potatoes!  Easy to make and perfect for any occasion.
No ratings yet
Print Recipe Pin Recipe
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Prep Time 8 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 8 minutes mins
Course Side Dishes
Servings 6

Ingredients
  

  • 1 head of garlic
  • As Needed olive oil vegetable or canola will work
  • 2 lb russet potatoes or any potoatoes
  • 4 tablespoon butter
  • 6 oz half and half half milk and half cream or all of either
  • 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
 

  • Preheat oven to 400 °F.  In a small oven safe pan place a piece of foil large enough to wrap the garlic.
  • 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.  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.  
  • Take out of the oven and let cool before using.

Mashed Potatoes

  • Wash and peel (if peeling) the potatoes first. Then cut into roughly 2" chunks.
  • Place the potatoes in a large pot and fill with water. Enough to cover the potatoes. Bring to a boil and cook until the potatoes can be easily pierced with a knife or fork. Drain the potatoes and place back in the pot.
  • Using a potato masher, mash the potatoes until no clumps remain. On a cutting board mash the garlic cloves with a knife or fork.  Start with 3 roasted garlic cloves and add more if needed.
  • Make a well in the middle of the potatoes and add in the garlic, butter and milk. Place over low heat and warm enough to melt the butter. Mix to fully incorporate the garlic, milk and butter. Season with the salt and pepper. Enjoy!
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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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