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Cold and Creamy Tuna Pasta Salad

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This cold and creamy tuna pasta salad recipe is jam-packed with vegetables and protein. The creaminess of the mayo, the light saltiness of the fish, the crispiness of the vegetables, and the filling pasta mixed together make an easy side dish or lunch to go.

Tuna pasta salad with quail eggs in a bowl.

Tuna pasta salad is usually served chilled and that is how this recipe is prepared, but sometimes I like to eat it warm like I do with my salmon pasta salad. It's down to personal preference.

This pasta salad is well-balanced with protein, carbs and veggies which makes it perfect as a stand-alone dish for lunch or dinner. However, it can also work with vegetarian proteins or even this blackened chicken.

Another one of my fan favorites is this dill pickle pasta salad.

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Cold and Creamy Tuna Pasta Salad Ingredients

Tuna pasta salad ingredients labeled.
  • dry tri-color spiral pasta - Or your favorite short-cut pasta.
  • solid white tuna - Solid white tuna is a little more expensive but I love the taste and texture. You can substitute with regular, light tuna if preferred.
  • red onion - I can't get enough of fresh onion but if you don't like the strong taste of raw onion you can leave it out.
  • red and yellow bell pepper - Bell peppers are not spicy but they add some nice color, crunch and nutrients to the salad.
  • celery - For some delicious crunch.
  • mayo - For creaminess and to bind it all together.
  • dried tarragon - Tarragon is a herb that is commonly paired with fish.
  • optional Toppings: Boiled quail eggs and crispy onions (which you can find pre-made in bags in the salad dressing aisle of the grocery store).

*Check recipe card for ingredient amounts.

Chef's Note: If you are adding the quail egg topping, note that it takes about 3 ½ minutes to hard boil the eggs.

How to Make Tuna Pasta Salad

Cooked tri color spiral pasta in large bowl.

Step #1. Cook the Pasta. Make the pasta, al dente, according to package instructions. Drain and rinse with cold water. Transfer to a large bowl.

Tuna pasta salad ingredients in large bowl.

Step #2. Combine Ingredients. Add the rest of the pasta ingredients to the bowl of pasta and mix well. Season with salt and pepper, to taste.

Tuna pasta salad in bowl with spoon.

Step #3. Chill & Serve. Chill in the refrigerator for 1 to 2 hours. (Or you can serve it warm, if desired.) Serve with the toppings.

Joss' Tips

Here are some tips to help make sure that this recipe is among the best tuna pasta salads you have ever made!

  • You can use many types of pasta, but some of the most popular are the bowtie (or farfalle), the shell, rotini and penne.
    • Bowtie pasta is easy to get on your fork, due to being thick and wide and it holds its shape well. It seems to go well with the chunkiness of this salad. And as a bonus if you have kids, they tend to love eating farfalle; possibly because its name means 'butterflies' in Italian and the shape is cute and fun.
    • Shell pasta can get more meat and mayo inside, making a more flavor-filled bite, but it may be a little harder to get it with a fork, with its shape and slipperiness.
  • Salt your water. When boiling the water for the pasta, make sure to add salt. This will season the pasta while it's cooking.
  • Make it a day in advance. I actually find that pasta salads taste way better the day after preparation when the flavors have had time to blend, but make sure to cook the pasta no further than al dente (cooked but still firm) to retain the desired texture. Hold off on the toppings until serving time.

Storage

Leftovers should be covered well and refrigerated. They can last up to 3 to 5 days in the fridge.

Can you Freeze Pasta Salad?

Yes, you can freeze pasta salad, but there are a few tips and conditions to freeze the salad correctly:

  • Make sure the pasta isn't cooked beyond al dente.
  • Once cooked, immediately run cold water over the pasta to stop the cooking process.
  • Make sure the pasta, the liquid ingredients, and the vegetables are put into separate freezer bags. However, because the liquid ingredients are creamy in this recipe, they will not thaw as well. Because of this, I recommend not freezing the liquid ingredients for this particular recipe, but you can freeze the pasta and veg.
  • Don't freeze the toppings either. Instead, add them to the salad at serving time.

What to Serve it With

Because pasta salad is often served as a side dish, it can be paired with many proteins. I've seen pasta salads served frequently during the summer with BBQ'd foods like pulled pork burgers, grilled chicken and hot dogs.

However, because this salad already contains seafood, you might want to avoid serving it with red meats as it might throw some people off.

Some meat free sides include crusty bread or breadsticks, vegetable-based soup (such as my Mexican vegetable soup), stuffed mushrooms, fries, etc.

You can easily eat this salad on its own as a main dish. It's great for packing in lunches!

Creamy tuna pasta salad in bowls with spoons and dressing on the side.

More Delicious Seafood Recipes to Consider

If you tried this Cold and Creamy Tuna Pasta Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Tuna pasta salad with quail eggs.
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5 from 1 vote

Cold and Creamy Tuna Pasta Salad

This cold and creamy, tuna pasta salad is vibrant, packed with vegetables and protein and easy to make! Creamy tri-color pasta is combined with chunks of tuna, a variety of colorful vegetables and quail eggs for extra protein.
Course Main Course, Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings 4
Calories 462kcal
Author Joss Dyckson

Ingredients

For the Pasta

  • 2 cups dry tri-color spiral pasta or your favorite short-cut pasta
  • 2 cans solid white tuna drained and broken into chunks
  • ½ cup red onion diced
  • ½ cup red bell pepper diced
  • ½ cup yellow bell pepper diced
  • ½ cup celery diced
  • ⅓ cup mayo
  • 1 teaspoon dried tarragon
  • salt and pepper to taste

Toppings

  • 12 quail eggs boiled, peeled and sliced in half
  • 2 tablespoons crispy onions
US Customary - Metric

Instructions

  • Make pasta, al dente, according to package instructions. Drain and rinse with cold water. Transfer to a large bowl.
  • Add the rest of the pasta ingredients to the bowl of pasta and mix well. Season with salt and pepper, to taste.
  • Chill in the refrigerator for 1 to 2 hours. (Or you can serve it warm, if desired.) Serve with the toppings.

Notes

  • Pasta salad is usually served chilled but can be eaten warm as well.
  • When boiling the water for the pasta, make sure to add salt. This will season the pasta while it's cooking.
  • You can use many types of pasta, but some of the most popular are the bowtie (or farfalle), the shell, rotini and penne.
    • Bowtie pasta is easy to get on your fork, due to being thick and wide and it holds its shape well.
    • The shell version can get more meat and mayo inside, making a more flavor-filled bite, but it may be a little harder to get it with a fork, with its shape and slipperiness.
  • Note that it takes about 3 ½ minutes to hard boil the quail eggs.
  • Leftovers should be covered well and refrigerated. They can last up to 3 to 5 days in the fridge.
  • You can freeze pasta salad, but there are a few tips and conditions to freeze the salad correctly:
    • Make sure the pasta isn't cooked beyond al dente.
    • Once cooked, immediately run cold water over the pasta to stop the cooking process.
    • Make sure the pasta, the liquid ingredients, and the vegetables are put into separate freezer bags. However, because the liquid ingredients are creamy in this recipe, they will not thaw as well. Because of this, I recommend not freezing the liquid ingredients for this particular recipe, but you can freeze the pasta and veg.
    • Hold off on freezing the toppings.

Nutrition

Calories: 462kcal | Carbohydrates: 31g | Protein: 29g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 272mg | Sodium: 557mg | Potassium: 484mg | Fiber: 2g | Sugar: 3g | Vitamin A: 893IU | Vitamin C: 60mg | Calcium: 59mg | Iron: 3mg

Graham Wafer Lemon Bars

by 5 Comments

These graham wafer lemon bars are indescribably delicious! This no-bake lemon square recipe was passed down from my Grandma, who is in her 90's now and had 10 little mouths to feed (so you know it's gonna be good).

Graham wafer lemon bars stacked on purple napkin lined dish.

These lemon bars and this iced lemon mousse are two of my favorite lemon-flavored desserts! They have the perfect balance of sweet and tart for any time of the year, but are especially popular during the spring and summer months when everyone is craving chilled treats such as this banana ice cream and Brazilian papaya cream.

This was one of those very vague recipes that required more detailed instructions if you've never made it before. My grandma and mom always made these by memory, so I've created a more detailed version to share with you, so that you can make them in your own home!

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The Details on These Dessert Bars

  • Taste: The graham wafers and sweetened condensed milk give the bars a creamy and honey-like sweetness, while the lemon juice and zest cut down the sweetness with a bit of tart.
  • Big-batch small-serving: This recipe is great when you need dessert for a big group-it makes almost 60 bars, and they're on the smaller side, so they're super easy to grab and snack on-although fingers could get a little messy so add some forks and napkins on the side.
  • No-baking required: Best of all: no need to turn on the oven as this is a no-bake dessert!

Featured Comment

From Monica: ⭐⭐⭐⭐⭐ "I loved these bars growing up. Simple to make and very tasty!"

These Aren't Those Lemon Bars

The lemon bars, or lemon squares, popular now, were first made in the 1900's. The bars consist of a shortbread and lemon curd layered together. Bar cookies are baked in a pan and then cut into squares.

  • Although this recipe is also cut into squares or bars and is layered with zesty and sweet flavors, it is not to be confused with the traditional lemon bar as you might know it.
  • These Graham Wafer Lemon Bars have no need for an oven; pop them in the fridge for an hour or more and they are ready to eat!
  • This recipe uses graham wafer squares layered with lemon-flavored sweetened condensed milk and lemon frosting instead of shortbread and curd.

Ingredients

Graham wafer lemon bar ingredients labeled.
  • lemon juice and zest - The lemon rind is the outside of the lemon: the hard, yellow skin with a bit of white underlayer. We are only looking for the yellow part of the rind in this recipe (the zest). You can get the zest with these tools: a zester, peeler, or a cheese grater.
  • graham wafer cracker sheets - I use Honey Maid because they are the perfect size for this recipe. You can break each cracker sheet into 4 pieces along the dotted lines. This allows for the smaller serving size. If you buy a different brand, the sheets might be a lot smaller and there will be no need for breaking them into smaller pieces (the bars will end up being a different size from my bars but that's okay).

*Check recipe card for ingredient amounts.

How to Make Graham Wafer Lemon Bars

Layer of graham wafers on cookie sheet.

Step 1. Layer a large, wax-paper lined cookie sheet with graham wafer crackers.

Lemon and sweetened condensed milk mixture in bowl.

Step 2. In a medium bowl, whisk the sweetened condensed milk with the lemon zest and lemon juice. Stir well.

Chef's Note: I use around 14 ½ graham wafer sheets, broken into 4 pieces each along the dotted lines. (The amount you use will depend on the size of your sheet pan.)

Layers of sweetened condensed milk mixture and graham wafer crackers.

Step 3. Spread the mixture evenly over top of the graham wafer layer. Add another layer of wafers on top. They don't need to overlap exactly.

Lemon butter frosting in bowl.

Step 4. In a large bowl, mix together the icing sugar, melted butter, vanilla and lemon juice. Add the warm water, a small amount at a time. Add the lemon zest and mix well.

Chef's Note: You may need to add more or less warm water to achieve a thick but spreadable consistency.

Frosted graham wafer lemon bars on cookie sheet.

Step 5. Spread the frosting on top of the wafers.

Graham wafer lemon bar bitten into in hand.

Step 6. Refrigerate for at least 1 hour. Slice into bars and serve!

Joss' Top Tips

  • I recommend using a zester for the lemons because I find it easier to use. With the zester, you can get really fine bits that are easier to mix into recipes, while a peeler usually takes bigger pieces.
  • You can use an angled frosting spatula dipped in warm water to help with spreading the frosting. The warmth of the spatula helps to make the frosting nice and smooth. Dip it into the warm water whenever the frosting feels stuck.
  • To make them more aesthetic, you can top the lemon bars with some lemon zest or a few edible flowers right after frosting them.

Drink Pairing

While milk is usually the common drink to pair with most baked goods or sweets, you may want to give some other beverages a try. The best thing to do is pair the lemon bars with a drink that cuts the sweetness down.

  • If you like alcohol, champagne or white wine will pair well with this tart and sweet treat. Having the lemon bar straight from the fridge with chilled champagne will give it an enjoyable flavor sensation.
  • If you're having a tea party, serve them with a London Fog. Check out how to make a London Fog latte.

Graham Wafer Lemon Bars FAQs

How do you store them?

Store in an airtight container in the fridge for up to 1 week.

Can you freeze the bars?

Unless you plan on eating them frozen, I would not recommend freezing the bars because when they thaw, they get soggy and the texture is ruined!

Can you make them ahead of time?

Yes! This is the great thing about them. You can prepare them and keep them in the fridge until serving time.

Graham wafer lemon bars stacked on top of each other.

⛱️ More Delicious Spring and Summer Desserts

If you tried this 🍋 Graham Wafer Lemon Bars Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Graham wafer lemon bars stacked on purple napkin.
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5 from 2 votes

Graham Wafer Lemon Bars

Graham wafer lemon bars have the perfect balance of sweet and tart. This lemon square recipe was passed down from my Grandma, who is is in her mid-90's now and had 10 little mouths to feed (so you know it's gonna be good!).
Course Dessert
Cuisine American, Canadian
Diet Vegetarian
Prep Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings 58 bars
Calories 93kcal
Author Joss Dyckson

Equipment

Ingredients

For the Graham Cracker Layer

For the Lemon Butter Frosting

  • 4 cups icing sugar
  • ¼ cup butter melted
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 2 to 3 tablespoons warm water or just enough for the frosting to be spreadable
  • 1 lemon zested
US Customary - Metric

Instructions

  • Line a large cookie sheet with wax paper. Fill it with one layer of graham wafers. I use around 14 ½ sheets, broken into 4 pieces each along the dotted lines. (The amount you use will depend on the size of your sheet pan.)
  • In a medium bowl, whisk the sweetened condensed milk with the lemon zest and lemon juice. Stir well.
    1 can sweetened condensed milk, 3 lemons
  • Spread the mixture evenly over top of the graham wafer layer. Add another layer of wafers on top. (They don't need to overlap exactly.)
  • In a large bowl, mix together the icing sugar, melted butter, vanilla and lemon juice. Add the warm water, a small amount at a time. (You may need to add more or less water to achieve a thick but spreadable consistency.) Add the lemon zest and mix well.
    4 cups icing sugar, ¼ cup butter, 1 teaspoon vanilla, 1 tablespoon lemon juice, 2 to 3 tablespoons warm water, 1 lemon
  • Spread the frosting on top of the wafers. You can use an angled frosting spatula dipped in warm water to help with spreading.
  • Refrigerate for at least 1 hour. Slice into bars and serve!

Notes

  • Store in an airtight container in the fridge for up to 1 week.
  • Freezing makes the bars soggy once thawed.
  • I use Honey Maid graham crackers because they are the perfect size for this recipe. You can break each cracker sheet into 4 pieces along the dotted lines. This allows for the smaller serving size. If you buy a different brand, the sheets might be a lot smaller and there will be no need for breaking them into smaller pieces (the bars will end up being a different size from my bars but that's okay).
  • You will need more than 1 box of graham crackers for this recipe.
  • I recommend using a zester for the lemons because I find it easier to use. With the zester, you can get really fine bits that are easier to mix into recipes, while a peeler usually takes bigger pieces.
  • To make them more aesthetic, you can top the lemon bars with some lemon zest or a few edible flowers right after frosting them.

Nutrition

Calories: 93kcal | Carbohydrates: 18g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 62mg | Potassium: 45mg | Fiber: 1g | Sugar: 14g | Vitamin A: 44IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg

Electric Skillet Lemon Pepper Chicken Wings

by 2 Comments

Whether it's for football season or you're having a craving for them, this electric skillet lemon pepper chicken wings recipe will hit the spot with its flavorful crust, savory meat and a lemon-pepper butter that will make your lips smack and your taste buds zing.

You can lick the lemony flavor off your fingers and savor the taste longer. Here are some tips and info to enhance your experience with these electric skillet chicken wings.

Lemon pepper chicken wings with lemon wedges on wooden cutting board.

Eating wings can be difficult with the bones. Here are some tips on how to break the bones and get to the meat quicker:

  • One way is to twist the end of the chicken wing; this will loosen the bones, pull them out, and get to the meat.
  • Another way is to eat it like corn on a cob: take small bites while rotating the chicken.
  • If you are a pro at eating wings, stick the whole wing in your mouth and scrape the meat off with your teeth. I recommend only the brave to do the last one.
Lemon pepper chicken wings with lemon wedges on wooden cutting board.

When it comes to chicken wings, you need a mug of beer to go with it. When the saltiness and tartness of the wings get too much, you can cleanse your pallet with a swig of beer.

Since chicken wings are usually served as bar food, other types of bar food would go well with these wings: French fries, onion rings, salad (if you want a break from fried food), and celery sticks.

Lemon pepper chicken wings with lemon wedges on wooden cutting board, dipping sauce on the side.

If you want some recommendations for dips, one of the most popular dips for chicken wings is blue cheese dipping sauce. If you are not a fan of blue cheese, you can try it with barbecue sauce for sweetness or sriracha for heat. Or, just stick to this delicious lemon butter that adds extra zesty flavor.

More Electric Skillet Comfort-Food Recipes:

What are your favorite game day recipes to serve? Let us know in the comments and if you liked the recipe, please share!

Looking for dessert ideas? Try our Graham Wafer Lemon Bars

📋Recipe

Lemon pepper chicken wings with lemon wedges on wooden cutting board.
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5 from 3 votes

Electric Skillet Lemon Pepper Chicken Wings

This electric skillet lemon pepper chicken wings recipe will hit the spot with its flavorful crust, savory meat and a lemon-pepper butter that will make your lips smack and your taste buds zing.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Servings 4
Calories 812kcal
Author Joss Dyckson

Equipment

Ingredients

For the Wings

  • 2 pounds chicken wings
  • 2 ½ teaspoons salt divided
  • ½ teaspoon garlic powder
  • 1 tablespoon lemon juice
  • ½ cup all-purpose flour
  • ¼ teaspoon pepper
  • 2 cups canola oil

To Serve

  • ¼ cup butter
  • 1 tablespoon lemon-pepper seasoning
  • 2 teaspoons lemon juice
  • 2 tablespoons fresh parsley minced - optional garnish
US Customary - Metric

Instructions

  • Mix chicken wings, 1 teaspoon salt, garlic powder and lemon juice in a bowl. Cover and refrigerate for at least 4 hours.
  • Mix the flour with the pepper and 1 ½ teaspoons of salt in a plastic bag and shake to mix. Add the chicken wings and shake until fully covered.
  • Heat a 12" electric skillet* to 350°F and add the oil (there should be enough oil to reach about ½ way up the chicken wings).
  • Once oil is hot, shake off the excess flour from the chicken wings and fry until golden brown and fully cooked to an internal temperature of 165°F (around 5 to 6 minutes per side). Don't crowd the pan, as that will cool the oil down.
  • Remove to a baking rack with paper towel underneath to catch any oil drippings. Sprinkle the wings with some lemon pepper seasoning.
  • Right before serving, melt the butter in a small bowl. Mix with the lemon pepper seasoning and lemon juice.
  • Serve the chicken wings with the lemon pepper sauce and top with the minced parsley.

Notes

  • *If using an electric skillet that is larger than 12", you will need to add more oil for frying. The oil should come about ½ way up the chicken or a little higher.
  • Store leftovers in a covered container in the fridge for up to 3 to 4 days.

Nutrition

Calories: 812kcal | Carbohydrates: 13g | Protein: 43g | Fat: 64g | Saturated Fat: 12g | Cholesterol: 175mg | Sodium: 1360mg | Potassium: 371mg | Fiber: 1g | Sugar: 1g | Vitamin A: 333IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 3mg

Electric Skillet Seafood Chowder

by 1 Comment

Bring a taste of New England seafood to your dinner table tonight with this electric skillet seafood chowder. This chowder is loaded with fresh seafood, chopped vegetables, savory spices and a rich seafood broth that ties all the flavors together.

Seafood chowder in bowl with blue, wooden fish on the side.

The chowder is thick and creamy, while the seafood is light and refreshing (much like my grilled halibut), making it the perfect meal for a cozy night in.

Pair this chowder with a hot roll, toast points or a piece of crusty bread to soak up all of the creamy goodness.

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Ingredients

  • seafood stock - You can easily find seafood stock online or at the supermarket. You can also use a seafood base paste and mix up your own.
  • Yukon Gold potatoes - These are also known as yellow potatoes.
  • fish of your choice - White fish, salmon, haddock etc. Try to avoid the canned varieties--they might be convenient, but they're usually loaded with sodium. When you start cooking with fresh fish, you'll be able to tell the difference in flavor and texture. Plus, you can add a new and impressive skill to your cooking repertoire.
  • mussels - You can find precooked mussels in the frozen section of the grocery store. This saves on prep time. You can also steam your own mussels with water or broth.

*See recipe card for full ingredients and amounts.

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Seafood chowder in bowl.

How to Make Electric Skillet Seafood Chowder

  1. Cook onion and bacon. Heat the canola oil in the electric skillet at 350°F. Add the onion and bacon. Cook for 5-8 mins, until the onion is softened and the bacon is cooked. Stir in the cornstarch and cook for 2 more minutes.
  2. Add stock. Add the seafood stock and bring it up to a gentle simmer. Add the potatoes. Cover and lower the heat to 200°F or 'simmer' if your electric skillet dial has that option. Simmer for 10-12 minutes, until the potatoes are soft. Add the cayenne pepper, salt and pepper, to taste.
  3. Add seafood. Add the fish, shrimp, scallops and mussels to the electric skillet. Gently simmer for 4 minutes, (until fish is cooked). Add the cream and simmer for 1 more minute.
  4. Serve. Season again, if needed. Sprinkle with the chopped parsley. Serve!

🍲 You might also enjoy my creamy kimchi chowder and Tom Yum seafood soup.

Serving Suggestions

Like most soups, chowder pairs well with a thick bread. For a restaurant-quality touch, try serving this chowder in homemade bread bowls. The chowder will soak into the bread, making it even more moist and delicious.

You can also prepare a small side sandwich, such as kimchi grilled cheese sandwiches or bake some homemade soft, buttery rolls. Either way, you need a thick bread that can soak up all the delicious chowder. A limp slice of white bread won't do the trick--this dish was made for thick breads that complement the heartiness of the chowder.

If you'd prefer to top your soup with a crunchy carb, go for oyster crackers. They are sturdy and can hold up in soups well! For a low carb option, try frizzled leeks.

Joss' Top Tip

The key to making good chowder is using fresh, locally sourced ingredients whenever possible. If you live by the coast, this is the perfect opportunity to stop by the local fish market and stock up on fresh fish that was caught directly from the ocean. And if you don't live on the coast, you can still buy fresh fish at the local grocery store.

Storage & Reheating

  • Fridge Storage: Store in the refrigerator, covered, for up to 4 days.
  • Freezer Storage: Freeze in an airtight container for up to 4 to 6 months for best quality. Thaw in the refrigerator. The texture of the potatoes may alter slightly.
  • Reheating: Reheat in the electric skillet over medium heat (300°F).
Seafood chowder in bowl with fresh parsley.

❤️ More Electric Skillet Recipes You Will Love

If you tried this Electric Skillet Seafood Chowder Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Seafood chowder in a bowl with wooden fish on the side.
Print Pin
5 from 1 vote

Electric Skillet Seafood Chowder

This electric skillet seafood chowder is loaded with fresh seafood, chopped vegetables, savory spices and a rich seafood broth that ties all the flavors together.
Course Soup
Cuisine American, French
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 481kcal
Author Joss Dyckson

Equipment

Ingredients

  • 1 tablespoon canola oil
  • 1 large yellow onion chopped
  • ¼ pound raw bacon chopped
  • 1 tablespoon cornstarch
  • 4 cups seafood stock
  • 1 cup Yukon Gold (yellow) potatoes cubed
  • ¼ teaspoon cayenne pepper optional
  • 2 cups fish of your choice cubed--such as white fish, salmon, haddock etc.
  • 8 shrimp cleaned and peeled
  • 1 cup small scallops
  • 8 mussels cooked
  • ¼ cup heavy cream
  • small bunch parsley chopped
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Heat the canola oil in the electric skillet at 350°F. Add the onion and bacon. Cook for 5-8 mins, until the onion is softened and the bacon is cooked.
    1 tablespoon canola oil, 1 large yellow onion, ¼ pound raw bacon
  • Stir in the cornstarch and cook for 2 more minutes.
    1 tablespoon cornstarch
  • Add the seafood stock and bring it up to a gentle simmer. Add the potatoes. Cover and lower the heat to 200°F or 'simmer' if your electric skillet dial has that option. Simmer for 10-12 minutes, until the potatoes are soft.
    4 cups seafood stock, 1 cup Yukon Gold (yellow) potatoes
  • Add the cayenne pepper, salt and pepper, to taste.
    ¼ teaspoon cayenne pepper
  • Add the fish, shrimp, scallops and mussels to the electric skillet. Gently simmer for 4 minutes, (until fish is cooked). Add the cream and simmer for 1 more minute.
    2 cups fish of your choice, 8 shrimp, 1 cup small scallops, 8 mussels, ¼ cup heavy cream
  • Season again, if needed. Sprinkle with the chopped parsley. Serve!

Notes

  • Fridge Storage: Store in the refrigerator, covered, for up to 4 days.
  • Reheat: Reheat in the electric skillet over medium heat (300°F).
  • Freezer Storage: Freeze in an airtight container for up to 4 to 6 months for best quality. Thaw in the refrigerator.

Nutrition

Calories: 481kcal | Carbohydrates: 22g | Protein: 43g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 139mg | Sodium: 1410mg | Potassium: 1253mg | Fiber: 2g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 18mg | Calcium: 143mg | Iron: 3mg

Electric Skillet Breakfast Hash

by 1 Comment

This quick and easy electric skillet breakfast hash consists of Italian sausage mingling with the sweetness of sautéed onions and peppers, fried potatoes and topped with eggs fixed the way you like them. And, as a one-skillet wonder breakfast, cleanup is a breeze.

Egg and sausage hash on decorative plate with fresh parsley.

Imagine waking to the smell of fried Italian sausage with onions and red bell peppers. 15 minutes later, you take your first bite of crispy potato mixed with savory Italian sausage and finish off with the taste of salty, lush eggs. You can easily start your morning off right with this savory breakfast skillet dish.

I like to make this breakfast ahead of time and take it camping or cook it on the skillet right at the campgrounds. This electric skillet salmon and electric skillet mac and cheese are also great for camping or days when you don't want to heat up the house with your stove!

If this is your first time using your electric skillet, check out my tutorial for how to use an electric skillet and electric skillet temperature guide.

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Ingredients

Electric skillet breakfast hash ingredients labeled on wooden background.
  • Yukon Gold potatoes - You can substitute with russet potatoes if preferred.
  • yellow onion - Or white onion.
  • Italian sausages - You will need to remove the casings from the sausages for this recipe. If you can find loose Italian sausage, you can use that instead, but make sure you get close to the same weight amount.
  • red bell pepper - Or any color of bell pepper that you enjoy most.
  • eggs - Eggs are optional but highly recommended for a full breakfast.

*Check recipe card for ingredient amounts.

Recipe Tweaks

  • More of a sweet breakfast person? Try it with maple sausage or drizzle it with a bit of maple syrup.
  • Onions and peppers not your style? This hash is just as delicious without them.
  • Try a different sausage like a breakfast sausage, vegetarian sausage, turkey sausage, etc.
  • Try topping it with some tomato gravy.

How to Make This Electric Skillet Breakfast Hash

Potatoes and onions in skillet.

Step 1. Cook potatoes and onions. Heat an electric skillet to 300°F and heat the olive oil. Add the cubed potatoes, season and give it a mix. Cover and cook for 6 minutes, stirring occasionally. Add the onions, cover and cook for another 3 minutes, stirring occasionally.

Breakfast hash ingredients frying in electric skillet.

Step 2. Add sausage. Crumble the sausages into the pan. Add the red bell pepper and green onions and stir. Reduce the heat, cover and continue cooking until the sausage and potatoes are cooked through. Adjust seasoning, if needed. Reserve.

👩🏻‍🍳 Chef's Note: The potatoes should be fork-tender.

Sunny side up eggs frying in electric skillet.

Step 3. Fry the eggs. Turn the heat up to 275°F. Fry the eggs until desired doneness.

Skillet breakfast hash on plate with fresh parsley and forks on the side.

Step 4. Serve. Serve the eggs on top of the potatoes. Sprinkle the skillet breakfast hash with Himalayan salt and chopped parsley.

Feel free to add a squirt of smoky chipotle sauce or homemade hot sauce for some kick and enjoy!

💬 If you are enjoying my sausage recipes, you might also like this pickled sausage recipe. Or check out more recipes to try in your skillet like this Electric Skillet Seafood Chowder.

Make Ahead Tips

I know, mornings are hectic enough. This breakfast lends itself well to prepping the night before.

  • If you hanker for a quick but fresh fried breakfast in the morning, remove the casings of your sausage and store your diced potatoes (in water) in the fridge. The next morning, simply pull out the sausage and potatoes from the fridge and follow the recipe.
  • After peeling many sausages, I find the best and quickest way to remove the casing is to slice down the middle of the raw sausage, pry it open and pull the casing off in one piece.
  • If you are more of a grab and go type, fry up all ingredients except the eggs and place your mixture in a container in the fridge.
  • The next morning, mix your eggs into the container with the already cooked ingredients, place in the microwave for a minute or so and voila, sausage and egg hash to go.

Drinks to Serve it With

Recipe FAQs

How long do leftovers last in the fridge?

Store leftovers in a covered container for up to 4 days in the fridge. The eggs are best served immediately or eaten within 1 to 2 days.

Are Italian sausages gluten free?

Most Italian sausages are gluten free, consisting of ground pork and spices. If you're concerned about it, always check the label to be sure!

A runny egg broken up with fork on hash browns.

More Delicious Sausage Recipes

If you tried this Electric Skillet Breakfast Hash Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Electric skillet breakfast sausage and egg hash on plate.
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5 from 2 votes

Electric Skillet Breakfast Hash

This electric skillet breakfast hash consists of Italian sausage mingling with the sweetness of sautéed onions and peppers, fried potatoes, and topped with eggs fixed the way you like them.
Course Breakfast
Cuisine American
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 4
Calories 773kcal
Author Joss Dyckson

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 4 Yukon Gold potatoes cubed
  • 1 teaspoon salt or to taste
  • ½ teaspoon pepper or to taste
  • 1 white or yellow onion chopped
  • 5 Italian sausages casings removed
  • 1 red bell pepper chopped
  • 1 cup green onions chopped
  • 4 eggs
  • pink Himalayan salt to taste
  • fresh parsley chopped (optional garnish)
US Customary - Metric

Instructions

  • Heat an electric skillet to 300°F and add the olive oil.
    2 tablespoons olive oil
  • Add the cubed potatoes. Season with the salt and pepper. Give it a mix so that the potatoes are coated in the oil. Cover and cook for 6 minutes, stirring occasionally.
    4 Yukon Gold potatoes, 1 teaspoon salt, ½ teaspoon pepper
  • Add the onions. Cover and cook for another 3 minutes, stirring occasionally. Crumble the sausages into the pan. Add the red bell pepper and green onions and stir.
    1 white or yellow onion, 5 Italian sausages, 1 red bell pepper, 1 cup green onions
  • Reduce the heat to 250°F. Cover and continue cooking until the sausage and potatoes are cooked through (the potatoes should be fork-tender), another 10 minutes or so. Mix every few minutes. Taste for seasoning and adjust with salt and pepper, if needed. Reserve.
  • Turn the heat up to 275°F. Fry the eggs until desired doneness.
    4 eggs
  • Serve the eggs on top of the potatoes. Sprinkle with Himalayan salt and chopped parsley. Enjoy!

Notes

  • Sausage alternatives: You can try a different sausage like a Breakfast sausage, veggie sausage, turkey sausage, etc. If you can find loose Italian sausage, you can use that instead of having to remove the casings.
  • Hash storage: Store the hash in a covered container for up to 4 days in the fridge.
  • Egg storage: The cooked eggs are best served immediately or eaten within 1 to 2 days.
  • Make Ahead Tips:
    • If you hanker for a quick but fresh fried breakfast in the morning, remove the casings of your sausage and store your diced potatoes (in water) in the fridge. The next morning, simply pull out the sausage and potatoes from the fridge and follow the recipe.
    • After peeling many sausages, I find the best and quickest way to remove the casing is to slice down the middle of the raw sausage, pry it open and pull the casing off in one piece.
    • If you are more of a grab and go type, fry up all ingredients except the eggs and place your mixture in a container in the fridge.
    • The next morning, mix your eggs into the container with the already cooked ingredients, place in the microwave for a minute or so and voila, sausage and egg hash to go.

Nutrition

Calories: 773kcal | Carbohydrates: 38g | Protein: 30g | Fat: 56g | Saturated Fat: 18g | Cholesterol: 270mg | Sodium: 1580mg | Potassium: 1303mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1418IU | Vitamin C: 81mg | Calcium: 97mg | Iron: 4mg

Bacon Butty (Bacon Sandwich)

by Leave a Comment

This bacon butty sandwich has a great balance of salty, sweet and tangy with its sauce, caramelized onions, and crispy bacon between two slices of toasted bread. The classic British bacon sandwich is great for a hot, hearty breakfast, lunch or dinner but if you want more flavor and texture, this version of the recipe is for you.

Bacon sandwich on board with caramelized onions and sauce.
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🤎 What Makes This Bacon Butty Special?

  • A simple yet iconic English bacon sandwich.
  • Perfect for breakfast (but not only breakfast), hangovers, or a quick comfort meal.
  • Loads of crispy bacon and bold flavors.

Most bacon sandwiches do not have caramelized onions, but that is what makes this version more satisfying. Another idea is to grill the onions to add smoky flavor. Check out how to grill onions here.

Caramelizing the yellow onions adds a natural sweetness to the ingredient. The caramel comes from cooked sugar, so when you slowly cook onions for a long period of time, the sugar in them caramelizes and makes them sweeter.

If you're a bacon lover like myself, you'll also love these bacon wrapped sea scallops and smoky, keto bacon wrapped pickles.

❓ What exactly is a Bacon Butty?

It is a bacon sandwich that usually consists of bacon, butter, and a sauce like brown sauce (HP) or ketchup between two slices of bread; simple but oh so good.

If you are willing to take the time to read about and make the bacon butty, you may just have a tasty and filling hangover cure. There is a science to it that involves increasing your metabolism and replenishing amino acids.

It is a popular British food for hangovers and can be enjoyed by anybody; even the royals like Prince Harry enjoyed them the morning after Prince William's wedding.

🥓 Ingredients

Bacon butty sandwich ingredients prepped and labeled.
  • onions - I use yellow onions because they are great for caramelizing.
  • balsamic vinegar - To add a little more flavor to the caramelized onions.
  • white bread - White bread is a classic but feel free to change it up. Brioche is slightly sweet, buttery, and soft and would taste amazing in this London bacon butty.
  • smoked bacon strips - You can use classic bacon strips, center-cut or thick-cut. Whatever you have on hand should work.
  • brown sauce or BBQ sauce - This is optional. HP sauce is a type of brown sauce that we use at home. You can even try my homemade white BBQ sauce if you want to get adventurous. Mayo is a game-changer for creaminess. Mustard or hot sauce will give some kick.

*Check recipe card for ingredient amounts.

🥪 How to Make a Bacon Sandwich

Caramelized onions in pan.

Step 1. Caramelize the onions. Heat the canola oil in a skillet over medium heat. Add the onions and cook, stirring often, until they begin to soften. Reduce heat to medium-low, add the balsamic vinegar and continue to cook, stirring occasionally, until deeply golden (around 20 minutes).

Raw bacon strips on paper towel-lined plate.

Step 2. Cook the bacon. Place two paper towels on a plate. Arrange the slices of bacon on the paper towel, separately. Place 2 more pieces of paper towel on top of the bacon. (You may need to cook half of the bacon at a time, in order to fit the plate.) Microwave on high until the bacon is slightly crispy, about 3 to 5 minutes. It will crisp up more as it cools.

Bread slices in frying pan.

Step 3. Toast the bread. While the bacon is cooling, toast the bread slices. You can use a toaster or frying pan.

Bacon sandwich sliced in half on cutting board.

Step 4. Serve the bacon butty. Place the crispy bacon in between the bread slices with the caramelized onions. Add some brown sauce or BBQ sauce and serve.

✔️ Joss' Top Tips

  • Oven-Baked Bacon Method: Crispy, Easy, and Less Mess! Microwaving bacon is quick and easy, but if you prefer perfectly crispy bacon from the oven, check out my tutorial for how to cook your bacon until crispy. By the time the bacon is done, so will your caramelized onions. The best part is: all you have to do for cleanup is throw away the aluminum foil and paper towels.
  • Smoky Perfection. Or, check out this recipe tutorial on how to grill bacon for smokier results, depending on the season.
  • Even Slices, Perfect Cook. Slice the onions consistently for even cooking. Use an adjustable mandolin if you have.
  • Diagonal Cut: Better Bites, Perfect Presentation! Slice the bacon sandwiches diagonally for the perfect bite ratio and visual appeal. This also makes it easier to hold and bite into.

🥗 Side Suggestions

  • A Hot Drink - A strong cup of tea or coffee.
  • Chips - A crunchy side like plain or ripple-cut chips.
  • Avocado - Try grilled avocado or simply slices.
  • Salad - This hemp heart salad is nice and light.

❓ Bacon Butty FAQs

Why is it called a bacon butty?

The bacon butty gets its name from British slang: butty is a term in the UK for a sandwich (bread and butter).

Can you store leftover sandwiches in the fridge?

Yes! If you need to store your sandwiches in the fridge for later, consume them within 3 days for best results.

How do you reheat them?

You can reheat bacon butties in an oven or toaster oven to retain the crispiness.

How thick should the onions be cut for caramelizing?

My preference is to cut them about ¼" thick. When cooked, onions shrink significantly, so it's best to avoid slicing them too thin.

Toasted bacon butty sandwich with caramelized onions and brown sauce.

❤️ More Sandwich Recipes You Will Love

What's your favorite hangover food? If you tried this 🥓 Bacon Butty (Bacon Sandwich) Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Bacon butty sandwich on board.
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5 from 1 vote

Bacon Butty (Bacon Sandwich)

The classic, British bacon butty sandwich consists of a sweet and tangy sauce and crispy bacon between two slices of toasted bread. This version is elevated with golden, caramelized onions.
Course Main Course
Cuisine British
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Calories 659kcal
Author Joss Dyckson

Ingredients

For the Caramelized Onions

  • 2 tablespoons canola oil
  • 1 large yellow onion sliced
  • 1 tablespoon balsamic vinegar

For the Sandwich

US Customary - Metric

Instructions

For the Caramelized Onions

  • Heat the canola oil in a skillet over medium heat. Add the onions and cook, stirring often, until they begin to soften (about 5 minutes).
    2 tablespoons canola oil, 1 large yellow onion
  • Reduce heat to medium-low, add the balsamic vinegar and continue to cook, stirring occasionally, until deeply golden (around 20 minutes).
    1 tablespoon balsamic vinegar

For the Bacon Butty

  • Place two paper towels on a plate. Arrange the slices of bacon on the paper towel, separately. Place 2 more pieces of paper towel on top of the bacon. (You may need to cook half of the bacon at a time, in order to fit the plate.)
    8-10 slices smoked bacon strips
  • Microwave on high until the bacon is slightly crispy, about 3 to 5 minutes. It will crisp up more as it cools.
  • While the bacon is cooling, toast the bread slices.
    4 slices white bread
  • Place the crispy bacon in between the bread slices with the caramelized onions. Add some brown sauce or BBQ sauce and serve.

Notes

  • If you want to cook your bacon in the oven instead, here's how to do it: Preheat the oven to 400 degrees Fahrenheit, cover a baking pan with aluminum foil, put the bacon strips on top (do not overlap), and bake for about 10-20 minutes , or until crispy (keep an eye on them as time will vary depending on the thickness of the bacon).
  • If you need to store your sandwiches in the fridge for later, consume them within 3 days for best results. You can reheat them in an oven or toaster oven to retain the crispiness.
  • Slice the onions consistently for even cooking. Use an adjustable mandolin if you have. My preference is to cut them about ¼" thick. When cooked, onions shrink significantly, so it's best to avoid slicing them too thin.
  • Slice the sandwich diagonally for the perfect bite ratio and visual appeal. This also makes it easier to hold and bite into.

Nutrition

Calories: 659kcal | Carbohydrates: 32g | Protein: 16g | Fat: 51g | Saturated Fat: 13g | Cholesterol: 58mg | Sodium: 832mg | Potassium: 312mg | Fiber: 2g | Sugar: 6g | Vitamin A: 33IU | Vitamin C: 4mg | Calcium: 143mg | Iron: 2mg

Valentine's Day Cake Balls

by Leave a Comment

When love is in the air, you can show your sweet side by making Valentine's Day cake balls with a cake pop maker. A simple vanilla cake dyed pink, like a bashful blush from your sweetheart, red glaze with a lemon zing, and pink sprinkles on top.

Valentine's day cake balls with pink frosting and sprinkles on plate.

With how quick the cake pop maker bakes these Valentine's Day cake balls, it's a great dessert option to consider in case you are short on time. These strawberry shortcake cake pops are another great option for this romantic day.

Spread the love with this Valentine's Day-themed bite-sized treat!

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🎂About Cake Balls

Cake balls are originally made and molded with leftover cake and frosting and covered in chocolate or cake pop glaze. They became popular in 2008, when a baker named Angie Dudley made them and put them on a stick to resemble lollipops; people know these creations as cake pops.

What is different about this recipe is that it is baked instead of molded together with frosting. You make the batter and bake it, giving it a lighter texture and no worries about cake crumbs. You can add treat sticks or not.

🥘Ingredients

  • milk
  • red food coloring
  • butter
  • large eggs
  • vanilla
  • all-purpose flour
  • sugar
  • baking powder
  • salt
  • powdered sugar
  • lemon juice
  • decorations like pink or red sprinkles

*You will also need a cake pop maker for this recipe.

A woman's hand picking up a Valentine's day cake ball with pink frosting and sprinkles.

📖Variations

One of the best things about making a Valentine's Day treat is that you can make it personable. You can do this by adding personal messages to the cake balls, sort of like the candy hearts without the chalky taste. You can use royal icing, edible writing gel, and other options to show how much you love them.

Another variation is to try adding some cherry or strawberry flavoring to the glaze instead of the lemon juice, like I do with my strawberry candy hearts recipe. You could also add some to the batter in place of the vanilla extract to make it even more special.

You can play around with the colors and go as faint or bold as you like. Below is a batch I made with red gel food coloring. The colors really pop!

Red cake balls in cake pop maker.

🔪How to Make Them

What is fun about this technique of using a cake pop baker, is that when they pop out, they look like doughnut holes!

  1. In a large bowl, mix all wet cake pop ingredients with an electric mixer, until combined.
  2. Mix all dry ingredients together in a separate bowl and start incorporating it into the wet ingredients, until combined.
  3. Preheat the cake pop maker by plugging it in. Transfer the cake pop batter to a piping bag.
  4. Fill the holes with the batter using the piping bag (or alternatively using a teaspoon). Try not to fill higher than the cavity line, as it will rise when baking. Work quickly here, as the batter will start to bake and rise.
  5. Close the lid and bake for about 3-4 minutes or until baked through (you can check with a toothpick). Repeat until you finish the batter. Let the cake pops cool while you make the glaze.
  6. Mix the glaze ingredients together. Place the cake balls on a piece of wax paper.
  7. Coat the cake balls with the glaze and sprinkles. Let the glaze harden (either at room temperature or in the fridge) and serve!
Red cake balls in cake pop maker on countertop.

💭Tips

  • Although the cake balls do not take long to bake, about 3-4 minutes, they still need to cool before they are dipped in the glaze. If they are still warm when dipped, the glaze will melt off the cake balls and will make a huge mess. Thankfully, because of their size, they will only take a short time to cool. You could even pop them in the fridge for a bit if you like.
  • While you are waiting, you can prepare the glaze and line a baking sheet with wax paper and/or start clean-up to shorten the total time.

*You might also love these Black Forest cake balls.

🌡️Storage

Store in an air-tight container:

  • at room temperature for up to 3 days
  • in the refrigerator for up to 1 week
  • or in the freezer for up to 6 weeks
Valentine's day cake balls with pink frosting and sprinkles stacked on plate.

❤️More Bite-Size Treats You Will Love

Hungry for more food inspiration? Check these recipes out.

How do you show your ❤️love on Valentine's Day? If you tried this Valentine's Day Cake Balls Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Valentine's day cake balls stacked on plate.
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5 from 1 vote

Valentine's Day Cake Balls

When love is in the air, you can show your sweet side by making these Valentine's Day cake balls with a cake pop maker.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 48 cake balls
Calories 62kcal
Author Joss Dyckson

Equipment

Ingredients

For the Cake Balls:

  • ½ cup milk
  • 1 teaspoon red food coloring
  • ½ cup butter melted
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

For the Glaze:

  • 1 cup powdered sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons milk
  • 1 teaspoon red food coloring
  • pink sprinkles to decorate
US Customary - Metric

Instructions

  • In a large bowl, mix all wet cake pop ingredients with an electric mixer, until combined.
  • Mix all dry ingredients together in a separate bowl and start incorporating it into the wet ingredients, until combined.
  • Preheat the cake pop maker by plugging it in. Transfer the cake pop batter to a piping bag.
  • Fill the holes with the batter using the piping bag (or alternatively using a teaspoon). Try not to fill higher than the cavity line, as it will rise when baking. Work quickly here, as the batter will start to bake and rise.
  • Close the lid and bake for about 3-4 minutes or until baked through (you can check with a toothpick). Repeat until you finish the batter. Let the cake pops cool while you make the glaze.
  • Mix the glaze ingredients together. Place the cake balls on a piece of wax paper.
  • Coat the cake balls with the glaze and sprinkles. Let the glaze harden (either at room temperature or in the fridge) and serve!

Notes

  • Store in an air-tight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 6 weeks.
  • Although the cake balls do not take long to bake, about 3-4 minutes, they still need to cool before they are dipped in the glaze. If they are still warm when dipped, the glaze will melt off the cake balls and will make a huge mess.

Nutrition

Calories: 62kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 31mg | Potassium: 21mg | Fiber: 1g | Sugar: 7g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

Easy Caprese Pasta Salad

by 2 Comments

Cool and refreshing, this easy Caprese pasta salad takes a classic summer dish and adds a delicious Italian twist. It takes under 20 minutes to prepare and uses only a few, simple ingredients. At that point, you can either serve it immediately or give it a chill in the fridge.

Caprese pasta salad with tomatoes and mozzarella on clear glass plate.

It's not a coincidence that this salad contains all of the colors of the Italian flag. This recipe was inspired by the classic Italian Caprese salad, which consists of simply tomatoes, mozzarella and basil (similar to a burrata salad or these caprese salad skewers).

I've added some basil pesto and sun-dried tomatoes for an extra flavor burst. Anyone who enjoys Italian cooking knows that there's nothing more delicious than a savory pesto or a fresh tomato just picked off the vine.

If you are a fan of pasta salads, I think you'll also enjoy my dill pickle pasta salad and creamy tuna pasta salad.

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Caprese Pasta Salad Ingredients

Caprese pasta salad ingredients labeled.
  • Orecchiette pasta - Orecchiette is a small ear-shaped pasta. I love the way it holds the pesto due to its shallow bowl shape. It may be a little more difficult to find in the grocery store. If this is the case, you can substitute with medium shell pasta or another short-cut pasta.
  • prepared basil pesto - This serves as the dressing for this pasta salad.
  • Roma tomatoes - If you want to take it up a notch, use grilled Roma tomatoes. Cherry tomatoes would also work.
  • sun-dried tomatoes - The oil-packed, sliced kind in a jar, which you can usually find in the pasta aisle.
  • bocconcini cheese balls - Bocconcini are small balls of mozzarella that you should be able to find easily in the deli cheese section in small containers.
  • fresh basil leaves - To garnish.

*Check recipe card for ingredient amounts.

How to Make it

Orecchiette pasta in metal colander.

Step #1. Cook the Pasta. In a large pot of salted boiling water, cook pasta according to package directions, until al dente. Drain the pasta, rinse with cool water and transfer to a large bowl.

Orecchiette pasta combined with basil pesto in large bowl.

Step #2. Add the Pesto. Add the pesto sauce to the pasta. Mix well. Season with salt and pepper, to taste.

Caprese pasta salad ingredients in large bowl with wooden spoon.

Step #3. Combine with Other Ingredients. Add the chopped tomatoes, sun-dried tomatoes and bocconcini balls. Mix again.

Caprese pasta salad on clear glass plate and small bowl of sun-dried tomatoes in the background.

Step #4. Serve. Garnish with fresh basil leaves and serve. You can also chill it for an hour or two before serving.

Serving Suggestions

This dish makes a great starter salad for a multi-course Italian meal. With sun-dried tomatoes and a flavorful basil pesto, this pasta salad will put your guests in the mood for the best Italian food they've ever had. You can also serve it as a side dish or offer small servings as an appetizer.

  • Temperature. Serve it warm or cold, it's up to you.
  • Mains. Stick to the Italian theme and try this Italian sausage sandwich. Or, adding a lean meat like diced blackened chicken breast makes this dish heartier and more suitable for a main course. It also tastes amazing next to a grilled burger or steak like carne asada; you can check out how to grill juicy carne asada here.
  • Drinks. If you are looking for a wine to serve it with, a rosé pairs wonderfully with fresh tomatoes. An Italian wine such as Vermentino would also work. For a cocktail idea, try this easy peach Bellini recipe.

3 Mistakes to Avoid When Making Pasta Salad

  1. Over-cooking your pasta. You want to cook the pasta 'al dente' which means tender but still firm to the bite. Rinsing the pasta with cool water will stop the cooking process. This is the best texture for pasta salad.
  2. Letting the pasta cool completely before dressing. Dressing the pasta when it's still slightly warm will allow it to really absorb those flavors.
  3. Not seasoning enough. Even though pasta salad contains ingredients like cheese and pesto, you are still going to need to season that pasta to get the flavors on point.

Recipe FAQs

What is caprese pasta salad made of?

It combines classic ingredients like mozzarella, tomatoes and fresh basil with short-cut pasta. It's great for potlucks, picnics and barbecues.

How long does Caprese pasta salad last in the fridge?

Store this salad for up to 4 days in the fridge in an airtight container.

Caprese pasta salad on a fork.

More Delicious Salad Recipes to Try

If you tried this Italian Caprese Pasta Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Caprese pasta salad with pesto on clear plate.
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5 from 2 votes

Easy Caprese Pasta Salad

Cool and refreshing, this easy Caprese pasta salad takes a classic summer dish and adds a delicious Italian twist. This recipe combines cooked pasta with a blend of basil, tomatoes and bite-sized balls of mozzarella cheese that add a light creaminess to the dish.
Course Salad, Side Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 296kcal
Author Joss Dyckson

Equipment

Ingredients

  • 3 cups Orecchiette pasta or medium shells
  • ¼ cup basil pesto
  • 2 cups Roma tomatoes chopped
  • ½ cup oil-packed sun-dried tomatoes drained of the oil and sliced
  • 2 cups bocconcini cheese sliced in half
  • fresh basil leaves to garnish
  • salt and pepper to taste
US Customary - Metric

Instructions

  • In a large pot of salted boiling water, cook pasta according to package directions, until al dente (tender but still a bit firm).
    3 cups Orecchiette pasta
  • Drain the pasta, rinse with cool water and transfer to a large bowl.
  • Add the pesto sauce to the pasta. Mix well. Season with salt and pepper, to taste.
    ¼ cup basil pesto
  • Add the chopped tomatoes, sun-dried tomatoes and bocconcini balls. Mix again.
    2 cups Roma tomatoes, ½ cup oil-packed sun-dried tomatoes, 2 cups bocconcini cheese
  • Garnish with fresh basil leaves and serve. You can also chill it for an hour or two before serving if desired.

Notes

  • You can serve this salad as a side dish or offer small servings as an appetizer.
  • Adding a lean meat like shredded chicken makes this dish heartier and more suitable for a main course.
  • Store this salad for up to 4 days in the fridge in an airtight container.

Nutrition

Calories: 296kcal | Carbohydrates: 34g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 151mg | Potassium: 414mg | Fiber: 3g | Sugar: 3g | Vitamin A: 983IU | Vitamin C: 20mg | Calcium: 156mg | Iron: 1mg

Virgin Moscow Mule

by 7 Comments

Let's face it, not every mixed drink must contain alcohol. Whether you're mixing up drinks for your underage guests or just need a break from the adult beverages, quality and fun should not be sacrificed! Which mocktail is better to mix up than a Virgin Moscow Mule?

Virgin Moscow Mule in copper mugs with lime wedge.

A Mocktail Twist on the Classic Moscow Mule

This drink is simply a non-alcoholic version of a traditional Moscow Mule, which normally contains vodka and ginger beer. Moscow Mules are a perfect combination of citrusy lime notes and ginger sweetness.

The red bitters in this recipe and the omission of vodka are simple ingredient tweaks to make this delicious drink mocktail-friendly! I also make a delicious cranberry Moscow mule but that one contains alcohol.

Five Star Review

From Tom: ⭐⭐⭐⭐⭐ "I've been cutting down on my alcohol intake and this drink was actually a good replacement. Thanks!"

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Ingredients

Virgin Moscow mule ingredients prepped and labeled.
  • non-alcoholic ginger beer - *See notes about ginger beer below.
  • non-alcoholic Italian red bitters - This is optional but I love dashing some non-alcoholic bitters for an extra flavor boost. Italian red bitters is a fizzy drink with an interesting aroma from the ginseng extract and carefully selected herbs.
  • club soda (not pictured) - The drink will be topped up with the club soda.
  • lime wedge - This is an optional garnish. Candied limes, fresh mint or orange peels work perfectly too. Pomegranate seeds can add flavor and texture as well as beautiful color! Get creative with it.

*Check recipe card for ingredient amounts.

Ginger Beer

Remember that many brands have different sweetness or intensity of their ginger flavors when buying your ginger beer.

One brand I like to use is Fever Tree Ginger Beer, and I have never had any trouble tracking it down. I have found it in many liquor stores or grocery chains in their cocktail or soda departments. It has a terrific amount of ginger spiciness and isn't too sweet.

If you like sweeter drinks, you can tweak the recipe by swapping ginger beer for ginger ale or adding just a pinch of sugar or simple syrup to your mocktail.

Mix It Up! How to Make a Virgin Moscow Mule

It's time to mix! Once all of the ingredients are assembled, you can have fun with additional ingredients and play with the garnish.

Ice in copper Moscow Mule mug with a spoon.

Step 1. Add Ice. Fill a copper Moscow Mule mug with ice.

Ginger beer pouring into ice filled Moscow Mule mug.

Step 2. Add Ingredients. Pour the lime juice, ginger beer and red bitters (if using) over the ice.

Virgin Moscow Mule in copper mug with can of club soda.

Step 3. Top With Soda. Top up the mug with club soda.

Finished Virgin Moscow Mule in copper mug.

Step 4. Serve. Garnish with a lime wedge, if desired. Serve the virgin Moscow mule immediately!

Recipe FAQs

Why do you use a copper mug for a Moscow Mule?

A copper mug is used for the mule to help keep the drink cold through its conductivity and hammered dents that create air pockets. Plus, the reaction between the copper and the beverage can intensify the fizziness.

What is a good substitute for a Moscow Mule glass?

If you don't have a copper mug, feel free to use a cocktail glass such as an old-fashioned whiskey glass (short and wide) or a Collins (tall tumbler-style). While it is traditional to use copper, it will still taste great in a regular glass!

Should virgin Moscow mules be shaken?

Because they contain fizzy ingredients, it's best to build and gently stir the ingredients directly in the glass.

Virgin Moscow mules in copper glasses with lime wedge garnishes on burgundy background.

More Mocktail Recipes to Try

What are your creative tweak ideas for this classic drink? If you tried my Virgin Moscow Mule Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Virgin Moscow mule in copper mugs with lime garnish.
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5 from 9 votes

Virgin Moscow Mule

This virgin Moscow Mule is a perfect combination of citrusy lime notes and ginger sweetness. Whether you're mixing up drinks for your underage guests or just need a break from the adult beverages, quality and fun should not be sacrificed!
Course Drinks
Cuisine American
Diet Vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Calories 42kcal
Author Joss Dyckson

Equipment

Ingredients

US Customary - Metric

Instructions

  • Fill a copper Moscow Mule mug with ice.
    Ice in copper Moscow Mule mug with a spoon.
  • Add the lime juice, ginger beer and red bitters (if using).
    1 tablespoon fresh lime juice, 4 ounces non-alcoholic ginger beer, 1 splash non-alcoholic Italian red bitters
    Ginger beer pouring into ice filled Moscow Mule mug.
  • Top with club soda.
    Virgin Moscow Mule in copper mug with can of club soda.
  • Garnish with a lime wedge, if desired. Serve and enjoy!
    Virgin Moscow Mule in copper mug with lime wedge.

Video

Notes

  • Ginger ale brand: One brand of ginger beer I like to use is Fever Tree Ginger Beer, and I have never had any trouble tracking it down. I have found it in many liquor stores or grocery chains in their cocktail or soda departments. It has a terrific amount of ginger spiciness and isn't too sweet.
  • Ginger beer swap: If you like sweeter drinks, you can tweak the recipe by swapping ginger beer for ginger ale or adding just a pinch of sugar or simple syrup to your mocktail.
  • Copper mug: If you don't have a copper mug, feel free to use a cocktail glass such as an old-fashioned whiskey glass (short and wide) or a Collins (tall tumbler-style). While it is traditional to use copper, it will still taste great in a regular glass!

Nutrition

Calories: 42kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Sodium: 20mg | Sugar: 10g | Vitamin C: 4mg | Iron: 1mg

Chicken-Fried Breaded Hamburgers

by 4 Comments

Regular hamburgers are great on their own, but chicken-fried breaded hamburgers have the juiciness of regular burgers and the savory crispiness of fried chicken. If a burger married fried chicken, you would get this hearty sandwich.

Chicken fried breaded hamburger on plate with beer and burger sauce in the background.

The shake 'n bake gives these burgers an extra crispy coating and the lemon zest gives the patties a burst of zesty flavor.

No need to worry about adding numerous seasonings, as the shake 'n bake gives the burger the signature crunch and flavors that will make your mouth water and the burger sauce is full of flavor.

If you're wild about burgers, I also have a recipe tutorial for how to grill frozen burgers you might like!

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What are Chicken-Fried Burgers?

Normally when you think of hearty sandwiches, reuben sandwiches and bacon sandwiches might come to mind. With the word chicken in this recipe, that might throw you off. Let me clear that up for you: these burgers do not contain chicken.

Chicken-fried burgers are hamburgers that are breaded and fried like chicken, hence the name 'chicken-fried'. The method of chicken frying is popular with beef, pork and, in this case, beef-pork burgers. They can also be called country fried burgers.

Ingredients

Chicken fried breaded hamburger ingredients.
  • ground pork - I use lean ground pork.
  • ground beef - I also use lean for the beef.
  • evaporated milk - If you don't have any on hand and want to make evaporated milk, all you have to do is gently boil milk until it reduces by about half in volume. This ingredient is important because it helps bind the burger ingredients together and keeps the patties juicy, even when well-cooked.
  • burger buns - Use your favorite.
  • canola oil - For frying the breaded burger patties.
  • shake 'n bake - I use the original crispy chicken shake 'n bake mix. 1 box (2 packages) should be enough.
  • egg - To bind the hamburger mixture together.
  • lemon - I add freshly grated lemon zest for a hit of lemony flavor but this is optional.
  • burger toppings - Such as red onion, lettuce, tomato and hamburger pickles.

*Check recipe card for ingredient amounts.

Chef's Note: The recipe calls for 2 tablespoons of evaporated milk, but what will you do with the rest of the milk? You can either save it for future recipes, use it for coffee, in baking, or substitute it for regular milk in other recipes, if you think it would work.

How to Make Them

Chicken fried breaded burger ingredients in bowl.

Step 1. Mix together the ground meat, evaporated milk, egg, ½ cup shake 'n bake mix, lemon zest, parsley, garlic powder, salt and pepper.

Raw chicken fried breaded burger patties on white plate.

Step 2. Make 4 equal-size patties with the mixture.

Pro Tip: For a more tender burger, handle the meat mixture as little as possible (just until combined) and form loose burger patties.

Chicken fried hamburger patties in shake 'n bake coating.

Step 3. Spread another ½ cup of shake 'n bake mix onto a plate. Press the patties into the mix on both sides and edges, until covered.

Burger sauce in bowl with whisk.

Step 4. Mix the sauce ingredients together and reserve.

Raw chicken fried burger patties in pan getting fried.

Step 5. Heat a large frying pan over medium heat and add the canola oil. Once the oil is hot, fry the hamburger patties for about 4 to 5 minutes per side, until golden brown and fully cooked.

Toasted buns in pan.

Step 6. (Optional) Toast the burger buns by frying them on the open side in a clean frying pan over medium heat, just until lightly toasted (about 30 seconds or so).

Chef's Note: You could also drain the grease from the frying pan you used to fry the burgers and then toast the buns in them. If you're frying the buns in too much leftover grease, they will end up soaking it up or turning black instead of golden brown.

Hand holding chicken fried breaded burger.

Step 7. Add the hamburger patties to the toasted burger buns with desired toppings and burger sauce. Enjoy!

If you want to see what they look like on the inside, here it is:

Chicken fried burger patty cut open.

Serving Suggestions

  • French fries are the perfect side for these breaded burgers with their crispiness and saltiness. However, an all-fried meal may unsettle sensitive stomachs.
  • For healthier options, try baking the fries or go with crispy turnip fries.
  • You can also pair these with roasted vegetables like white asparagus, broccoli, zucchini, brussels sprouts or a light watermelon salad. Roasted brussels sprouts are a great choice because the loose leaves become salty and crispy, similar to French fries.
  • Looking for a drink to go with that burger? Try my Virgin Moscow Mule or grilled pineapple juice.

Joss' Tips

Chicken fried burger patties in pan with cheese slices.
  • Cheese: If you're adding cheese slices, add them on top of the patties during the last minute or two of cooking.
  • Leftover raw meat: Leftover ground beef and pork can be refrigerated or frozen for another use.
  • Burger patty thickness: I use a 4" circular cookie cutter to shape the burgers with a burger thickness of about ¾" to 1".
  • Temperature: Ground meat should reach an internal temperature of 160°F. Use an instant read food thermometer for the patties.
  • Keep it crispy: When taking the burger patties off of the heat, don't stack them on top of each other. I like to transfer them to a baking rack with paper towel underneath to catch any grease drippings. This way the coating will stay nice and crispy.

Recipe FAQs

What is a breaded beef patty?

It's simply a ground beef patty that has been coated in bread crumbs or shake 'n bake mix.

How long can you store the cooked burgers in the fridge?

Leftover burger patties can be stored in an airtight container in the fridge for up to 3 to 4 days. Toppings should be stored separately.

Chicken fried breaded burger on plate with burger sauce dripping down.

More Juicy Burger Recipes to Try

If you tried this Chicken-Fried Breaded Hamburgers Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Chicken fried breaded burger on plate.
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5 from 3 votes

Chicken-Fried Breaded Hamburgers

Regular hamburgers are great on their own, but chicken-fried breaded hamburgers have the juiciness of regular burgers and the savory crispness of fried chicken. If a burger married fried chicken, you would get this hearty sandwich. They're extra crispy and delicious!
Course Main Course
Cuisine American, German
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 544kcal
Author Joss Dyckson

Equipment

Ingredients

For the Breaded Burgers

  • 8.8 ounces lean ground pork 250 g
  • 8.8 ounces lean ground beef 250 g
  • 2 tablespoons evaporated milk
  • 1 egg
  • ½ cup chicken shake 'n bake mix (original crispy) + about ½ cup extra for breading the patties
  • 1 ½ teaspoons lemon zest optional
  • 1 teaspoon parsley flakes
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons canola oil
  • 4 burger buns
  • desired toppings

For the Burger Sauce

US Customary - Metric

Instructions

  • Mix together the ground meat, evaporated milk, egg, ½ cup shake 'n bake mix, lemon zest, parsley, garlic powder, salt and pepper. (For a more tender burger, handle the meat mixture as little as possible and form loose burger patties.)
  • Make 4 equal-size patties with the mixture.
  • Spread another ½ cup of shake 'n bake mix onto a plate. Press the patties into the mix on both sides and edges, until covered.
  • Mix the sauce ingredients together and reserve.
  • Heat a large frying pan over medium heat and add the canola oil. Once the oil is hot, fry the hamburger patties for about 4 to 5 minutes per side, until golden brown and fully cooked.
  • Optional: Toast the burger buns by frying them on the open side in a clean frying pan over medium heat, just until lightly toasted (about 30 seconds or so).
  • Add the hamburger patties to the toasted burger buns with desired toppings and burger sauce. Enjoy!

Notes

  • Leftover raw meat: Leftover ground beef and pork can be refrigerated or frozen for another use.
  • Burger patty thickness: I use a 4" circular cookie cutter to shape the burgers with a burger thickness of about ¾" to 1".
  • Cheese: If you're adding cheese slices, add them on top of the patty during the last minute or two of cooking.
  • Temperature: Ground meat should reach an internal temperature of 160°F. Use an instant read food thermometer for the patties.
  • Keep it crispy: When taking the burger patties off of the heat, don't stack them on top of each other. I like to transfer them to a baking rack with paper towel underneath to catch any grease drippings. This way the coating will stay nice and crispy.
  • Storage: Leftover burger patties can be stored in an airtight container in the fridge for up to 3 to 4 days. Toppings should be stored separately.

Nutrition

Calories: 544kcal | Carbohydrates: 39g | Protein: 33g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 125mg | Sodium: 708mg | Potassium: 563mg | Fiber: 2g | Sugar: 5g | Vitamin A: 112IU | Vitamin C: 5mg | Calcium: 167mg | Iron: 5mg

Tasty Italian Sausage Sandwich

by 1 Comment

This hot and toasty Italian sausage sandwich is bursting with flavor. Spicy peppers and sausage mingle with savory Italian spices and homemade marinara sauce for the best lunch or quick dinner.

Italian sausage sandwich with fresh oregano and a jar of pepper sauce on the side.

A sausage sandwich with a grilled hoagie roll is sure to have your family running to the table. It's kind of built like an Italian style sausage roll. It's meaty and filling like my tripleta sandwich recipe and cold cut sub sandwich but with an Italian twist.

Finding something everyone will like can be a struggle, but these familiar flavors combined in a new way will delight both kids and adults.

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Ingredients

Italian sausage sandwich ingredients labeled on wooden background.
  • yellow onion - Yellow onion is best for cooking but you can also use white onion if that is what you have on hand.
  • balsamic vinegar - Adds nice flavor and acidity to the sautéed vegetables.
  • red bell pepper - Red bell pepper is the most common for this recipe, but you can substitute with green bell pepper if needed.
  • tomato paste - To help thicken the sauce.
  • Italian sausages - Hot or mild, pick your favorite.
  • hoagie rolls - Or brat buns. If you're in Canada, they're usually referred to as sausage buns.
  • oregano - You can substitute the dried oregano with fresh oregano leaves but you will have to add a bit more because the flavor of the dried herb is more concentrated.

*Check recipe card for ingredient amounts.

Chef's Note: If your table is mostly adults, don't be afraid to pick up the spicy sausage. A little kick pairs nicely with the bitingly sweet balsamic vinegar. Speaking of spicy sausage, you might also like my pickled smoked sausage recipe.

How to Make an Italian Sausage Sandwich

Red pepper sauce in small saucepan.

Step 1. Make the sauce. Sauté the onion and garlic in a small saucepan. Add the other sauce ingredients and simmer until it thickens, about 15 minutes. Season to taste.

Italian sausages in cast iron grill pan.

Step 2. Cook the Italian sausages. Cut the sausages lengthwise and grill them on a hot grill pan for about 2 minutes per side, until fully cooked.

Brat buns in pan.

Step 3. Toast the buns. Open up the buns and grill them on the open side until lightly toasted so that they don't get soggy when you add the sauce!

Italian sausage sandwich with fresh oregano.

Step 4. Assemble and serve. Assemble the sandwiches with the sausages, bell pepper marinara sauce and fresh oregano. Slice and serve!

What Goes with Italian Sausage Sandwiches?

  • Pair with chips or fruit for a filling lunch or serve with oven baked hasselback potatoes and a burrata cheese salad for an easy and tasty full dinner.
  • The only thing that could make this flavorful sub any better is if you have some mozzarella on hand. Stuffing in some melty cheese will bring this sandwich to the next level.
  • However, if you're sensitive to dairy, leave off the cheese and enjoy the sautéed peppers and onions.
  • You could also try grilling your peppers for a smoky flavor enhancement.

Joss' Tips

  • Toast the buns. Toasting the rolls is an absolute must for this recipe just like I do with this bacon butty sandwich. We want to avoid a soggy sandwich from the saucy filling and it adds a nice crispiness to the meal. 🍞 You can also use a toaster oven if you don't have a grill pan or the 'bagel option' on your toaster (if it's big enough for the buns).
  • Make ahead option. The bell pepper marinara sauce can be cooked ahead of time and reheated on the stove when you're ready to eat.

Italian Sausage Sandwich FAQs

How long do leftovers last?

The cooked sausage and bell pepper sauce can last up to 3 to 4 days in the fridge, in an airtight container. I like to store the buns in the freezer until a few hours before serving so that they stay fresh.

How do you reheat the leftovers?

This sandwich is best served immediately. But, if you have leftovers, just pop the sausage and sauce into the microwave and toast up a fresh bun. You can also reheat the sausage/sauce on the stove over medium heat.

Italian sausage sandwich with a jar of pepper sauce in the background.

❤️ More Main Dishes You Will Love

If you tried this Italian Sausage Sandwich Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

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Italian sausage sandwich with peppers and onions on black cutting board.
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5 from 3 votes

Tasty Italian Sausage Sandwich

This hot and toasty Italian sausage sandwich is bursting with flavor. Spicy peppers and sausage mingle with savory Italian spices and homemade marinara sauce for the best lunch or quick dinner.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 sandwiches
Calories 685kcal
Author Joss Dyckson

Equipment

Ingredients

  • 2 tablespoons canola oil
  • ½ yellow onion sliced
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 tablespoon balsamic vinegar
  • 1 red bell pepper sliced
  • 1 cup canned diced tomatoes
  • 2 tablespoons tomato paste
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 4 Italian sausages hot or mild
  • 4 hoagie rolls or brat buns
  • fresh oregano leaves optional
US Customary - Metric

Instructions

  • In a small non-stick saucepan, heat the canola oil to medium-low heat and sauté the onions and garlic until the onion is translucent and softened, about 5 to 7 minutes.
    2 tablespoons canola oil, ½ yellow onion, 2 cloves garlic
  • Add the dried oregano, balsamic vinegar, diced tomatoes, tomato paste and salt and pepper. Add the bell peppers and toss them with the sauce. Bring it up to a simmer.
    1 teaspoon dried oregano, 1 tablespoon balsamic vinegar, 1 red bell pepper, 1 cup canned diced tomatoes, 2 tablespoons tomato paste, ½ teaspoon salt, ½ teaspoon freshly ground black pepper
  • Simmer for about 15 minutes, until the sauce thickens. Add salt, to taste (if needed) and reserve.
  • Cut the sausages in half lengthwise and grill them in a hot grill pan. Cook for about 2 minutes per side, until cooked through.
    4 Italian sausages
  • Open the buns and grill them on the open side until lightly toasted.
    4 hoagie rolls
  • Assemble the sandwiches with the sausages, bell pepper marinara sauce and fresh oregano.
  • Slice the sandwiches in half and serve.

Notes

  • This sandwich is best served immediately. But, if you have leftovers, just pop the sausage, vegetables, and sauce into the microwave and toast up a fresh bun. Cooked sausage can last up to 3 to 4 days in the fridge.
  • Toasting the rolls is a must for this recipe. We want to avoid a soggy sandwich from the saucy filling and it adds a nice crispiness to the meal. You can also use a toaster oven if you don't have a grill pan or the 'bagel option' on your toaster (if it's big enough for the buns).
  • The bell pepper marinara sauce can be cooked ahead of time and reheated on the stove when you're ready to eat.
  • You can substitute the dried oregano with fresh oregano leaves but you will have to add a bit more because the flavor of the dried herb is more concentrated.

Nutrition

Calories: 685kcal | Carbohydrates: 45g | Protein: 24g | Fat: 45g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 0.03g | Cholesterol: 85mg | Sodium: 1612mg | Potassium: 667mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1135IU | Vitamin C: 50mg | Calcium: 162mg | Iron: 5mg

Blackened Chicken Sandwich on Ciabatta

by Leave a Comment

Enjoy the flavors of Cajun cuisine in the comforts of your home with this blackened chicken sandwich on ciabatta--Earl's style. Juicy chicken fillets covered in delicious spices like paprika, curry powder, and thyme; hot, blackened crust that pairs well with cool, fresh toppings and a creamy sauce like spicy mayo.

Blackened chicken sandwich with lettuce and red onion.

One bite of this sandwich, and you will taste all of the complex flavors. Don't let the fear of burning something stop you from making this blackened chicken dish.

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Ingredients

Cajun blackened chicken sandwich ingredients labeled.
  • blackening spices - Paprika powder, onion powder, curry powder, dried oregano, dried thyme, garlic powder, salt and pepper. Yum!
  • butter - Melted. Can use salted or unsalted; it's up to you.
  • chicken breasts - Sliced horizontally into 2 fillets each. See tips for slicing the chicken towards the bottom of the post.
  • canola oil - For frying.
  • ciabatta rolls - Ciabatta rolls are a type of Italian bun with a crisp crust and a soft, airy interior. They are basically a smaller version of the ciabatta loaf. They are called "ciabatta" which means "slipper" in Italian, because of the bread's shape (long and flat).
  • spicy mayo - Or plain mayo, lime sauce or any sandwich sauce you'd like.
  • lettuce - I suggest iceberg, green leaf or your favorite lettuce.
  • red onion slices - If you don't like onions, leave them out but I always have to have raw onions on my chicken sandwiches!

*Check recipe card for ingredient amounts.

How to Make a Blackened Chicken Sandwich

Blackening spices in separate small dishes.

Step 1. Mix all spices in a bowl. Spread them out on a plate.

Raw chicken breast in a plate of melted butter.

Step 2. Heat a non-stick skillet to medium-high. Place the melted butter in a bowl. Dip each chicken fillet in the butter.

Raw chicken breasts on a plate, covered in blackening spices.

Step 3. Coat the chicken breasts with the spices by pressing them into the spice mixture on both sides.

Blackened chicken breasts in pan.

Step 4. Heat 2 tablespoons of canola oil in the pan. Carefully place the chicken fillets in the skillet and fry until fully cooked and blackened on both sides (about 3 to 5 minutes per side).

Chef's Note: The internal temperature of the chicken breast should reach 165°F.

Blackened chicken breast sliced on cutting board.

Step 5. Slice the chicken into strips on a cutting board.

Blackened chicken breast slices and red onion on ciabatta bread.

Step 6. Add the strips to the ciabatta buns along with the mayo, lettuce and red onion.

Blackened chicken sandwiches with spicy mayo on the side.

Step 7. Serve and enjoy!

Joss' Tips

Slicing raw chicken breasts. When it comes to handling meat, especially trimming or cutting them, you need to be extra careful. The first thing to do is to sharpen the blade. The sharper the blade, the easier and smoother the cut.

  1. Look at the chicken breast and put the blade in the middle where the meat is the thickest.
  2. Hold the breast down to keep it from slipping.
  3. Then, slowly and carefully saw into the meat until it cuts all the way through; make sure the fillets are even.

You can also find pre-sliced chicken breast fillets at the supermarket if you'd like to skip this step!

Keep the buns fresh. My trick is to freeze the buns to keep them fresher. Just thaw them at room temperature a couple of hours before preparing the sandwiches.

Heat the buns. If you want to take it up a notch, heat the ciabatta rolls in a 400°F/200°C oven for 2 to 4 minutes. Let them cool until you can handle them and then slice them in half and build the sandwich.

Side Suggestions

  • Since this has Cajun flavor, it is only fitting to pair it with Cajun sides like these Cajun fries.
  • You can use the same spices from this recipe to season various vegetables like corn, okra or potatoes (try this amazing recipe tutorial for how to bake potatoes in the oven in foil).
  • If you want a healthier option, rice is a popular side dish.

Recipe FAQs

What is the difference between blackening and charring?

Blackening is similar to charring, but charring usually happens through grilling or roasting the food directly, instead of blackening a coating of spice mix onto a protein.

What does blackened mean on a sandwich?

It means the protein in the sandwich has been 'blackened' with a spice crust that turns black from the cooking process. It gives it a nice, spicy, charred flavor.

How long can you store the cooked chicken in the fridge?

Leftover cooked chicken can be refrigerated for up to 3 to 4 days.

Blackened chicken sandwich held in a hand.

More Delicious Sandwich Recipes to Try

If you tried this Cajun Blackened Chicken Sandwich Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Blackened chicken sandwich tied together with twine.
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5 from 1 vote

Cajun Blackened Chicken Sandwich

Enjoy the flavors of Cajun cuisine in the comforts of your home with this blackened chicken sandwich on a ciabatta bun--Earl's style.
Course Main Course
Cuisine Cajun
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 437kcal
Author Joss Dyckson

Equipment

Ingredients

  • 4 tablespoons paprika powder
  • 2 teaspoons onion powder
  • 2 teaspoons curry powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1 teaspoon garlic powder
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup butter melted
  • 2 chicken breasts sliced horizontally into 2 fillets each
  • 2 tablespoons canola oil for frying
  • 4 ciabatta rolls
  • spicy mayo or any sauce you like
  • iceberg lettuce or green leaf lettuce
  • red onion slices
US Customary - Metric

Instructions

  • Mix all spices in a bowl. Spread them out on a plate.
    Blackening spices in separate small dishes.
  • Heat a non-stick skillet to medium-high. Place the melted butter in a bowl. Dip each chicken fillet in the butter.
    Raw chicken breast in a plate of melted butter.
  • Coat the chicken breasts with the spices by pressing them into the spice mixture on both sides.
    Raw chicken breasts on a plate, covered in blackening spices.
  • Heat 2 tablespoons of canola oil in the pan. Carefully place the chicken fillets in the skillet and fry until fully cooked and blackened on both sides (about 3 to 5 minutes per side). The internal temperature should reach 165°F.
    Blackened chicken breasts in pan.
  • Slice the chicken into strips on a cutting board.
    Blackened chicken breast sliced on cutting board.
  • Add the strips to the ciabatta buns along with the mayo, lettuce and red onion.
    Blackened chicken breast slices and red onion on ciabatta bread.
  • Serve!
    Blackened chicken sandwiches with spicy mayo on the side.

Video

Notes

  • Fridge storage: Leftover cooked chicken can be refrigerated for up to 3 to 4 days.
  • Keep the buns fresh: You can freeze the buns to keep them fresher. Just thaw them at room temperature a couple of hours before preparing the sandwiches.
  • Heat the buns. If you want to take it up a notch, heat the ciabatta rolls in a 400°F/200°C oven for 2 to 4 minutes. Let them cool until you can handle them and then slice them in half and build the sandwich.
  • Slicing raw chicken breasts: When it comes to handling meat, especially trimming or cutting them, you need to be extra careful. The first thing to do is to sharpen the blade. The sharper the blade, the easier and smoother the cut. You can also find pre-sliced chicken breast fillets at the supermarket if you'd like to skip this step!

Nutrition

Calories: 437kcal | Carbohydrates: 42g | Protein: 20g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 67mg | Sodium: 815mg | Potassium: 674mg | Fiber: 9g | Sugar: 2g | Vitamin A: 7811IU | Vitamin C: 3mg | Calcium: 150mg | Iron: 8mg

Taco Pasta Salad

by Leave a Comment

Bring the flavor and festivity to any meal with this perfectly dressed crowd pleaser. This vibrant taco pasta salad blends all the ingredients of a classic taco salad (without the lettuce) with a creamy Mexican-style dressed pasta and a bit of crunch for a delicious twist on a standard picnic favorite.

Taco pasta salad in clear bowls. Peppers and forks on the side.

I enjoy all sorts of pasta salads any day of the week: caprese pasta salad, salmon pasta salad, tuna pasta salad, dill pickle pasta salad etc. but this taco version is my favorite choice for Taco Tuesday.

This taco recipe starts with cooked and cooled al dente pasta, which is much simpler than it sounds. You can choose any kind of short-cut pasta you prefer, but curly shapes like fusilli or rotini allow for a nice even coating of sauce. Tube shapes like penne or large macaroni also work well.

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Taco Pasta Salad Ingredients

Taco pasta salad ingredients labeled.
  • lean ground beef - For a less greasy salad, make sure to use lean ground beef.
  • taco seasoning - Taco seasoning usually consists of chili powder, paprika, oregano, onion powder and garlic powder.
  • dry short-cut pasta - Such as rotini or macaroni.
  • red and green bell peppers - Bell peppers of any and all colors fit this recipe and you can even add a small jalapeno for a little kick.
  • canned black beans - Drain and rinse them well.
  • black olives - Drained and sliced.
  • red onion - While white onions are often milder, red onions add a little extra sweetness and bite.
  • cherry tomatoes - Cherry tomatoes are sweet and juicy and when quartered, they are the perfect size for this salad.
  • cheddar cheese - Shredded.
  • fresh cilantro - If you don't like cilantro, leave it out.
  • tortilla chips - You can use plain or choose your favorite Doritos flavor like zesty cheese, ranch or sweet chili heat (my favorite).
  • mayo - This makes a nice and creamy base.
  • sour cream - To cut through the mayo a bit and add some tang.
  • hot sauce - This is optional.

*Check recipe card for ingredient amounts.

Recipe Tweaks

  • Do you like a chicken taco? Add some cooked, diced chicken breast or ground chicken instead of the ground beef.
  • Add a bit of ranch dressing in place of some of the mayo or sour cream.
  • The vegetables in this salad couldn't be simpler, but you can always adjust for taste. Stick to the recipe or swap in a couple of your favorites like corn or avocado, perhaps. This pasta salad is made without lettuce, but some people prefer to add it.
  • For a mellower flavor all around, sauté the onions and peppers in the hot pan after browning the beef. Keep in mind that doing so will take away any crunchy bits from the salad.
  • To remedy this, simply crumble spicy Doritos over the top for some exciting added crunch.

How to Make Taco Pasta Salad

Ground taco meat in pan.

Step 1. Make the Taco Meat. Brown the beef in a frying pan over medium-high heat. Take the pan off the heat, add the 2 tablespoons taco seasoning to the beef and mix well. Set aside.

Rotini noodles in colander.

Step 2. Cook the Pasta. Cook the pasta al dente, according to package directions. Drain the pasta and rinse with cool water to stop the cooking process.

Taco pasta salad sauce in bowl with whisk.

Step 3. Make the Sauce. Mix the dressing ingredients together and season with salt and pepper, to taste.

Taco pasta salad ingredients combined in large bowl.

Step 4. Combine. In a large bowl, combine the pasta and beef with the rest of the ingredients. Add the dressing and mix well.

Taco pasta salad on a fork.

Step 5. Serve. You can serve right away or cover and chill for later. Garnish with chopped cilantro when serving. If desired, you can also crush some tortilla chips on top (when serving) to add some crunch.

Serving Suggestions

Top Tip

A great tip for making this Mexican pasta salad is to make sure the pasta is cooked to al dente. This prevents the texture from becoming too soft and mushy when mixed with the other ingredients and dressing.

Recipe FAQs

What is al dente?

The pasta should be cooked al dente. 'Al dente' simply means tender, but not too soft. Taste and test your pasta often, then drain as soon as it is soft enough to bite. Then you rinse the pasta with cool water to stop it from continuing to cook and to rinse the starchy coating off.

How long do leftovers last?

Leftovers can be stored in a covered container in the fridge for up to 3 to 4 days.

Taco pasta salad in clear bowls with forks on the side.

More Delicious Taco Recipes

This fresh and delicious pasta salad is ready for taco Tuesday, aren't you? If you tried this Taco Pasta Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

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Taco pasta salad in a bowl with forks on the side.
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Taco Pasta Salad Recipe

This vibrant taco pasta salad blends all the ingredients of a classic taco salad with a creamy Mexican-style dressed pasta.
Course Salad, Side Dish
Cuisine Italian, Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 586kcal
Author Joss Dyckson

Ingredients

For the Pasta

  • 1 pound lean ground beef
  • 2 tablespoons taco seasoning
  • 3 cups dry short-cut pasta such as rotini or macaroni
  • ½ cup red bell pepper diced
  • ½ cup green bell pepper diced
  • 1 cup canned black beans drained and rinsed
  • ½ cup canned black olives drained and sliced
  • ¼ cup red onion diced
  • 1 cup cherry tomatoes quartered
  • 1 cup cheddar cheese shredded
  • fresh cilantro chopped (to garnish)
  • tortilla chips (optional)

For the Dressing

  • 1 cup mayo
  • ¼ cup sour cream
  • 1 tablespoon taco seasoning
  • 1 tablespoon hot sauce optional
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Brown the beef in a frying pan over medium-high heat. Take the pan off the heat, add the 2 tablespoons taco seasoning to the beef and mix well. Set aside.
  • Cook the pasta al dente, according to package directions. Drain the pasta and rinse with cool water to stop the cooking process.
  • Mix the dressing ingredients together and season with salt and pepper, to taste.
  • In a large bowl, combine the pasta and beef with the rest of the ingredients. Add the dressing and mix well.
  • You can serve right away or cover and chill for later. Garnish with chopped cilantro when serving. If desired, you can also crush some tortilla chips on top (when serving) to add some crunch.

Notes

  • 'Al dente' simply means tender, but not too soft. Taste and test your pasta often, then drain as soon as it is soft enough to bite. This prevents the texture from becoming too soft and mushy when mixed with the other ingredients and dressing.
  • Leftovers can be stored in a covered container in the fridge for up to 3 to 4 days.

Nutrition

Calories: 586kcal | Carbohydrates: 49g | Protein: 25g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 65mg | Sodium: 1025mg | Potassium: 493mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1175IU | Vitamin C: 28mg | Calcium: 142mg | Iron: 3mg

How to Make Sausage Rolls

by Leave a Comment

You no longer need to go to the United Kingdom to try this savory snack yourself; I have a step-by-step tutorial on how to make sausage rolls at home. Homemade sausage rolls are the perfect appetizer or dinner with their savory sausage filling and flaky puff pastry. You can serve them hot or cold, and they will always be delicious.

Sausage rolls cut open on parchment.
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Why You Will Love Them

  • It's an easy recipe because there is no need to make the dough. We are using premade puff pastry for this appetizer!
  • The flavors of the Worcestershire sauce, the buttery puff pastry, and the spiced, meaty ground sausage will satisfy every taste bud.
  • They taste amazing no matter the temperature: served hot out of the oven or chilled in the fridge.
  • You can make sausage rolls a full meal or cut them into small pieces for an appetizer or snack and serve them alongside a charcuterie board and a beer cheese dip (just like I do with my pickled bar sausage).
  • You can make them ahead of time and freeze them before or after baking.

Sausage Roll Ingredients

Sausage roll ingredients prepped and labeled on wooden background.
  • ground Italian pork sausage meat - If you can't find the loose ground meat you can simply buy Italian pork sausages and remove the casings.
  • breadcrumbs - (not pictured) I use Italian seasoned breadcrumbs but you can also use regular seasoned breadcrumbs.
  • puff pastry - You can find premade puff pastry sheets in the frozen section of the supermarket. They will need to be thawed in the fridge ahead of time.
  • egg - For the filling and to brush the pastry with. This will give it a shiny, golden-brown color and help the sesame seeds to stick.
  • carrots - Shredded carrots are a great way to get some added veggies into the mix.
  • Worcestershire sauce - One of my favorite ingredients to add to ground meat is Worcestershire for its intense, savory flavor. It is a major flavor enhancer so don't skip this ingredient.
  • tomato sauce - I haven't tried it, but you can replace the tomato sauce with Ketchup if needed.

*Check the recipe card for full ingredient amounts.

Tweaks

Meat substitution: Pork is delicious and flavorful, but maybe you or someone you know cannot handle the high fat in pork. For a leaner but still tasty alternative, I recommend seasoned ground turkey or chicken sausage. If using poultry, make sure to cook it to an internal temperature of 165ºF.

Ground bison is also a leaner meat that tastes a lot like beef, which is why I am always preparing bison recipes. Just remove the casings of whatever sausages you choose.

Instructions

Sausage roll filling in small bowl with beaten egg.

Step 1. Make filling. Preheat oven to 350ºF. Combine sausage meat, onion, carrot, garlic and parsley in a large bowl. Add 1 egg, tomato sauce, Worcestershire sauce, breadcrumbs and a bit of freshly ground black pepper. Mix until combined.

Puff pastry sheet on parchment paper.

Step 2. Bring out the puff pastry. Lay the puff pastry sheets out on the parchment paper.

Puff pastry with sausage filling in the center.

Step 3: Add filling. Spread filling out evenly and tightly in the middle of both pastry sheets.

Unbaked sausage roll in parchment.

Step 4: Roll up the pastry. Roll the puff pastry up around the sausage mixture and close the edges of the roll, brushing with a bit of beaten egg to help seal it.

Unbaked sausage roll and pastry brush on baking sheet.

Step 5: Brush with egg. Transfer the rolls with the parchment to a baking sheet. Carefully turn the rolls over so the seam is on the bottom. Brush with beaten egg on top.

Unbaked sausage roll on baking sheet with sesame seeds.

Step 6: Sprinkle with sesame seeds. Sprinkle sesame seeds on top of the pastry.

Baked sausage roll on sheet pan.

Step 7: Bake. Bake in the preheated oven for 30-35 minutes or until golden brown and the meat is cooked to an internal temperature of 160°F.

Baked sausage roll on cutting board.

Step 8: Rest & slice the rolls. Let them rest for a few minutes out of the oven. Slice and serve!

Chef's Note: You can cut each roll into 6 pieces and enjoy as an appetizer/snack! Or, you can cut the rolls into 2 pieces each to make this dish a full meal. I love it both ways depending on the occasion.

Sausage rolls with a fork, dipping sauce and cilantro.

Pro Tips

  • Reduce moisture. The shredded carrots are a great addition but make sure to squeeze out as much moisture as you can before adding to the meat mixture. If they add too much moisture, this can result in a soggy pastry.
  • Chopping the parsley. When you chop parsley too much or unevenly, it ends up on the cutting board more than in your food. To chop parsley well, make sure to have a sharp knife. Take a small amount from the large bunch and chop them in a rocking motion (up and down) until you get to the end of the leaves. It is recommended to save the leafless parts for stocks.

What to Serve Them With

Sausage roll cut open with ketchup.
  • Dips: Sausage rolls are sometimes paired with sauces or dips like homemade ketchup, honey mustard, cheese dip, HP sauce, garlic aioli, BBQ sauce and chipotle mayo sauce. This is an easy way to change up flavors and let everyone pick their favorite.
  • Drinks: They also pair well with a lot of beverages. Beer is the most popular, but a wine such as Riesling or a grape juice for the non-drinkers works just as well.
  • Sides: As for side dishes, you can try roasted or grilled vegetables (like escalivada), potato salad, coleslaw or green beans.

Storage & Reheating Tips

  • Fridge: The cooked sausage rolls can be stored in an airtight container in the fridge for up to 3 to 4 days. Reheat them in the oven at 350ºF for best results or you can use a microwave.
  • Freezer: The rolls can be frozen before they are baked or after which makes them a great make-ahead appetizer. Freeze them individually on a baking sheet before adding them to a freezer bag and back into the freezer. Heat them from frozen in the oven making sure the internal temperature comes to 160°F.

Sausage Roll FAQs

What pastry are sausage rolls made from?

The rolls are made with sheets of puff pastry, which are light and flaky and made up of mainly flour, fat and water.

Why are my homemade sausage rolls soggy?

Make sure the rolls are spread out on the baking sheet without touching and transfer them to the oven after it has preheated, not before. Also, make sure the mixture is not too moist or this can cause sogginess. You can add some breadcrumbs to the filling before baking to fix that issue.

Can you leave cooked sausage rolls out overnight?

No. This is a food safety issue. They can be left at room temperature for a maximum of two hours and then they need to be refrigerated or frozen.

Baked sausage rolls with a fork and cilantro.

❤️ More Cooking Tutorials You Will Love

If you tried this recipe tutorial for How to Make Sausage Rolls or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

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Sausage rolls in puff pastry with sesame seeds.
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How to Make Sausage Rolls

Here is a step by step tutorial for how to make sausage rolls. They are the perfect snack or dinner with their savory sausage filling and flaky puff pastry. You can enjoy them hot or cold, cut into small pieces or large!
Course Appetizer, Main Course, Snack
Cuisine British, French
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 mini rolls
Calories 348kcal
Author Joss Dyckson

Equipment

Ingredients

  • 1 pound ground Italian pork sausage meat you can also use pork sausages with the casings removed
  • 1 red onion finely chopped
  • 1 carrot grated
  • 3 garlic cloves minced
  • ¼ cup fresh parsley finely chopped
  • 1 egg
  • 2 tablespoons tomato sauce
  • 2 tablespoons Worcestershire sauce
  • ¼ cup seasoned breadcrumbs
  • pepper
  • 2 sheets puff pastry thawed--8 ounces each
  • 1 beaten egg to brush the pastry with
  • sesame seeds
US Customary - Metric

Instructions

  • Preheat oven to 350ºF. Combine sausage meat, onion, carrot, garlic and parsley in a large bowl.
    Sausage roll filling in small bowl.
  • Add 1 egg, tomato sauce, Worcestershire sauce, breadcrumbs and a bit of freshly ground pepper. Mix until combined.
    Sausage roll filling in small bowl with beaten egg.
  • Lay the puff pastry sheets out on the parchment paper.
    Puff pastry sheet on parchment paper.
  • Spread filling out evenly and tightly in the middle of both pastry sheets.
    Puff pastry with sausage filling in the center.
  • Roll the puff pastry up around the sausage mixture and close the edges of the roll, brushing with a bit of beaten egg to help seal it.
    Unbaked sausage roll in parchment.
  • Transfer the rolls with the parchment to a baking sheet. Carefully turn the rolls over so the seam is on the bottom. Brush with beaten egg on top.
    Unbaked sausage roll and pastry brush on baking sheet.
  • Sprinkle sesame seeds on top.
    Unbaked sausage roll on baking sheet.
  • Bake in the preheated oven for 30-35 minutes or until golden brown and the meat is cooked to an internal temperature of 160°F.
    Baked sausage roll on sheet pan.
  • Let them rest a few minutes out of the oven. Cut each roll into 6 pieces and enjoy as an appetizer/snack! Or you can cut the rolls into 2 pieces each to make this dish a full meal.
    Baked sausage roll on cutting board.

Notes

  • Fridge Storage: The cooked sausage rolls can be stored in an airtight container in the fridge for up to 3 to 4 days. Reheat them in the oven at 350ºF for best results or you can use a microwave.
  • Freezing instructions: The rolls can be frozen before they are baked and after. Heat them from frozen in the oven.
  • Dip Pairing: Sausage rolls can be paired with sauces or dips like ketchup, honey mustard, cheese dip, HP sauce, garlic aioli, BBQ sauce and chipotle sauce.

Nutrition

Calories: 348kcal | Carbohydrates: 21g | Protein: 10g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 415mg | Potassium: 195mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1018IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 2mg

Food Gift Recipe: Chocolate Chip Cookie Mix in a Jar

by Leave a Comment

This DIY food gift of chocolate chip cookie mix in a jar gives your friends and family a stress free way to make their own homemade cookies and lasting memories.

Chocolate chip cookie mix in jar with ribbon.

Finding a creative, handmade gift that your recipient will actually enjoy is no easy feat. However, everyone loves the feeling of finding an easy treat in the cupboard when they're craving something sweet. Nothing warms the heart like freshly baked chocolate chip cookies.

This food gifts works great for teachers, coworkers, friends and family over the holidays or for any occasion.

I also have a chocolate mug cake food gift recipe here. It's easy to turn other cookie and muffin recipes into food gifts, such as these chocolate orange muffins or moist pumpkin spice cupcakes.

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🍫 Ingredient Notes

  • flour - I use all purpose flour.
  • baking soda and baking powder - To ensure the cookies will rise properly and have amazing texture.
  • vanilla powder - The vanilla powder gives the mixture some pretty specks and replaces liquid vanilla. If you can't find any of the powder, change the gift instructions to also add 1 teaspoon vanilla to the butter mixture.
  • chocolate chips - Pick your giftee's favorite chocolate chips. I like to use dark or milk chocolate.

*Check recipe card for ingredient amounts.

🫙 Materials

You will also need:

  • 1 quart mason jar - To hold the dry cookie mix. A 1 quart mason jar holds 4 cups.
  • ribbon - To decorate the jar. This is optional.
  • label - You will need a label to provide the recipe for the chocolate chip cookies as well as who it's for/from.
  1. Combine flour, baking soda, baking powder, vanilla powder and salt in a bowl.
  2. Carefully add the mixture to the mason jar with a spoon. Smooth the top out as flat as you can by giving the jar a gentle shake back and forth.
  3. Add the brown sugar and flatten with the back of the spoon.
  4. Add the white sugar and flatten it again.
  5. Lastly, add the chocolate chips.
  6. Close the jar and create a label to tie onto the jar with the following instructions:

"Preheat the oven to 350ºF. Beat ¾ cup softened butter and 1 large egg in a bowl. Mix until soft and creamy.

Add the mason jar dry mix and combine well. Form balls with the cookie dough and place them on a greased cookie sheet.

Bake for about 15 minutes, or until golden brown. Let them cool and enjoy!"

💝 Your food gift is now ready to give to friends, family, teachers etc.

Chocolate chip cookie mix layered in a jar.
  • Personal Touch: Your friends and family will be especially thankful if you cater the recipe to them. If your grandma loves salty snacks, add a ½ cup of chopped walnuts to her jar. If your nieces and nephews love to bake, add ½ cup of holiday sprinkles for some extra cheer. If your best friend is gluten-free, be sure to substitute the flour for a celiac-friendly version.
  • Vanilla Powder Sub: This recipes uses vanilla powder so that the person receiving the gift only needs an egg and some butter to bake them up! If, however, you can't find any powder at the store, you could simply add 1 teaspoon vanilla to the instructions. You could even try grinding some vanilla powder yourself.
  • Get Creative With Decor: Chocolate chip cookie mix is also a great way to get creative. Add some festive paper under the lid or attach a colorful ribbon to brighten up the gift and give it a personal touch.
  • Here's a Pro-Tip For an Aesthetic Jar of Cookie Mix: Pack down each ingredient carefully so that the layers are neat and attractive.
Chocolate chip cookie mix in jar with ribbon tied into a bow.

🤎 More Food Gift Ideas You Will Love

Who will you gift a jar of soon-to-be hot and gooey chocolate chip cookies? If you tried this 🍪 Chocolate Chip Cookie Mix Food Gift Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

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Chocolate chip cookie mix in a jar with bow.
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Food Gift: Chocolate Chip Cookie Mix in a Jar

An edible food gift of chocolate chip cookie mix in a jar gives your friends and family a stress free way to make their own homemade cookies and lasting memories.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 24 cookies
Calories 119kcal
Author Joss Dyckson

Equipment

Ingredients

  • 1 ⅔ cups flour
  • ½ teaspoon baking soda
  • ½ tablespoon baking powder
  • ½ teaspoon vanilla powder optional
  • ½ teaspoon salt
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 cup chocolate chips
US Customary - Metric

Instructions

  • Combine flour, baking soda, baking powder, vanilla powder and salt in a bowl.
    1 ⅔ cups flour, ½ teaspoon baking soda, ½ tablespoon baking powder, ½ teaspoon vanilla powder, ½ teaspoon salt
  • Carefully add the mixture to the mason jar with a spoon. Smooth the top out as flat as you can by giving the jar a gentle shake back and forth.
  • Add the brown sugar and flatten with the back of the spoon. Add the white sugar and flatten it again.
    ½ cup brown sugar, ½ cup white sugar
  • Lastly, add the chocolate chips.
    1 cup chocolate chips
  • Close the jar and create a label to tie onto the jar with the following instructions:
    "Preheat the oven to 350ºF.
    Beat ¾ cup softened butter and 1 large egg in a bowl. Mix until soft and creamy.
    Add the mason jar dry mix and combine well.
    Form balls with the cookie dough and place them on a greased cookie sheet.
    Bake for about 15 minutes, or until golden brown.
    Let them cool and enjoy!"
  • Your food gift is now ready to give to friends, family, teachers etc.

Notes

  • Vanilla Powder Substitute: The vanilla powder gives the mixture some pretty specks and replaces liquid vanilla. If you can't find any of the powder, change the gift instructions to also add 1 teaspoon vanilla to the butter mixture.
  • Personal Touch: Your friends and family will be especially thankful if you cater the recipe to them. If your grandma loves salty snacks, add a ½ cup of chopped walnuts to her jar. If your nieces and nephews love to bake, add ½ cup of holiday sprinkles for some extra cheer. If your best friend is gluten-free, be sure to substitute the flour for a celiac-friendly version.
  • Get Creative With Decor: Chocolate chip cookie mix in a jar is also a great way to get creative. Add some festive paper under the lid or attach a colorful ribbon to brighten up the gift and give it a personal touch.
  • Here's a Pro-Tip For an Aesthetic Jar of Cookie Mix: Pack down each ingredient carefully so that the layers are neat and attractive.

Nutrition

Calories: 119kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 123mg | Potassium: 51mg | Fiber: 1g | Sugar: 9g | Vitamin A: 187IU | Calcium: 21mg | Iron: 1mg

Korean Kimchi Burgers

by 2 Comments

Try this Asian-inspired Korean kimchi burger recipe for a delicious twist on basic barbecue boredom. Blended with kimchi, soy and sesame, this fusion hamburger brings unique flavors that are sure to impress.

Kimchi burger with kimchi sauce on parchment.

Spicy, tangy, salty and complex, kimchi is a fermented Korean favorite condiment that pairs excellently with strong protein flavors like beef and pork and adds spicy veggie bite. It has taken the culinary world by storm and just keeps growing in popularity.

Not only do I add it to the beef patties but I also make a flavorful, umami sauce for the burgers, so you can ditch the ketchup and mustard for these tasty burgers!

If you've tried kimchi before, you know how great the pickled crunch goes with perfectly grilled beef. And if you've never tried kimchi before, what are you waiting for? If you're looking for more unique burgers, I think you'll love my chicken fried hamburgers and bison burger patties.

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Ingredients

Kimchi burger ingredients prepped and labeled.
  • ground beef - Lean or medium ground beef works great.
  • kimchi - Like sassy sauerkraut with an Asian flavor profile, kimchi most commonly uses cabbage for its tart vegetable base. Thanks to its widespread popularity, it's easy to find in most grocery stores. You may even have a variety to choose from to find your favorite, but most kimchi is pickle-sour, garlicky, spicy and delicious.
  • soy sauce - For rich, umami flavor/seasoning in the burger patties and the kimchi sauce.
  • black sesame seeds - Adds nice flavor, texture and visual appeal to the kimchi burger.
  • mayo - The rich sesame oil and creamy mayonnaise in this recipe balance the tart kimchi for a perfect dressing.
  • kimchi juice - This is the liquid that's in the jar of kimchi.
  • sesame oil - Use toasted.
  • burger buns - Use your favorite.
  • arugula leaves - Arugula in place of lettuce adds a fresh, peppery taste that brings all the flavors into harmony but feel free to use your favorite lettuce for burgers.
  • small cucumber - You can use a vegetable peeler to get long thin cucumber slices.
  • tomato - Beefsteak tomatoes work great for this recipe for their meaty texture and width that fits a burger well.

*Check recipe card for ingredient amounts.

How to Make it

Ground beef and kimchi in bowl.

Step 1. Combine beef patty mixture. In a large bowl, combine the ground beef, chopped kimchi, sesame seeds and soy sauce.

Kimchi beef patties on parchment lined baking sheet and woman's hand sprinkling them with salt.

Step 2. Shape into patties. Shape into 4 patties. Season on both sides with salt and pepper.

Grill pan getting sprayed with oil.

Step 3. Heat and grease the pan. Heat a large non-stick frying pan or grill pan to medium heat and add 1 tablespoon canola oil or use a cooking spray.

Grill pan with raw hamburger patties.

Step 4. Fry the patties. Once the oil is hot, fry the patties for 3-5 minutes per side, until fully cooked (160°F).

Cooked hamburger patty on spatula over grill pan.
Kimchi sauce ingredients in bowl.

Step 5. Make the sauce. Mix the kimchi sauce ingredients together. This can also be done ahead of time and stored in the fridge.

Buns toasted on grill.

Step 6. Toast the buns. Toast the open side of the buns on the grill pan, until lightly golden-brown.

Image collage of assembling a kimchi burger.

Step 7. Assemble. Assemble the hamburger buns with the beef patties, kimchi sauce and vegetable toppings.

Kimchi beef burger with creamy kimchi sauce on serving board.

Step 8. Serve. Serve and enjoy!

What to Serve Them With

Joss' Tips

  • Use leaner meat. To avoid an overly greasy or heavy kimchi burger, look for fresh, lean ground beef that is lower in fat content.
  • Be gentle when making the patties. Don't overwork the ground beef when mixing and forming the patties or they can become tough.
  • Be consistent. Try to keep the patties the same thickness so that they cook in the same amount of time. You can weigh them or use a cookie cutter to help with consistency.
  • Toast those buns. Always remember to toast your buns so that they do not become soggy from the kimchi sauce.

Kimchi Burger FAQs

How to store leftovers?

Store the toppings, burger patties and buns separately. Toppings and burgers can be covered and refrigerated for up to 3 to 4 days. The kimchi sauce can last longer covered in the fridge for up to 2 months.

Can you freeze the patties?

For sure! You can freeze the raw kimchi burger patties for up to 3 months and then grill the burgers from frozen.

What cheese goes with kimchi?

If you're going to add cheese, I would go with something mild and melty like mozzarella. I've also tried one of my favorites, Monterey Jack, and that works too.

Kimchi burger with sesame seed bun on parchment.

More Kimchi Recipes to Try

If you tried this Korean Kimchi Burger Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Kimchi burger with creamy kimchi sauce.
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5 from 2 votes

Korean Kimchi Burger

Ditch the ketchup and mustard and try something special with this Asian-inspired Korean kimchi burger recipe. The creamy kimchi sauce to go with is delish!
Course Main Course
Cuisine American, German, Korean
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 637kcal
Author Joss Dyckson

Equipment

Ingredients

For the Burger

  • 1 pound ground beef
  • ⅓ cup kimchi drained and chopped (reserve the juice)
  • 2 tablespoons soy sauce
  • 1 tablespoon black sesame seeds
  • salt and pepper

For the Creamy Kimchi Sauce

  • ½ cup mayo
  • 2 tablespoons kimchi juice the liquid from the jar of kimchi
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce

To Serve

  • 4 burger buns
  • arugula leaves or your favorite lettuce for burgers
  • 1 small cucumber thinly sliced
  • 1 tomato sliced
US Customary - Metric

Instructions

  • In a large bowl, combine the ground beef, chopped kimchi, sesame seeds and soy sauce. Don't overwork the mixture to avoid a tough burger.
  • Shape into 4 patties. Season on both sides with salt and pepper.
  • Heat a large non-stick frying pan or grill pan to medium heat and add 1 tablespoon canola oil. Once the oil is hot, fry the patties for 3-5 minutes per side, until fully cooked.
  • Mix the kimchi sauce ingredients together. You can also do this ahead of time and reserve in the fridge.
  • Toast the open side of the buns on the grill pan, until lightly golden-brown.
  • Assemble the hamburger buns with the beef patties, vegetable toppings and kimchi sauce. Serve and enjoy!

Notes

  • To avoid a greasy or heavy burger, look for freshly ground beef that is lower in fat content.
  • Don't overmix the ground beef when forming the patties or they can become tough.
  • Always remember to toast your buns so that they do not become soggy from the sauce.
  • Try to keep the patties the same thickness so that they cook in the same amount of time. You can weigh them or use a cookie cutter to help with consistency.
  • If you're going to add cheese, I would go with something mild and melty like mozzarella. I've also tried one of my favorites, Monterey Jack, and that works too.
  • Store the leftover toppings, burger patties and buns separately. Toppings and burgers patties can be covered and refrigerated for up to 3 to 4 days. The kimchi sauce can last longer, in a covered container in the fridge, for up to 2 months.
  • You can freeze the raw burger patties for up to 3 months and then cook from frozen.

Nutrition

Calories: 637kcal | Carbohydrates: 25g | Protein: 26g | Fat: 47g | Saturated Fat: 13g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1103mg | Potassium: 537mg | Fiber: 2g | Sugar: 5g | Vitamin A: 312IU | Vitamin C: 6mg | Calcium: 118mg | Iron: 5mg

NYE Appetizer: Mini Caprese Skewers

by 1 Comment

No New Year's Eve celebration is complete without a tray of hot and cold appetizers. These mini caprese skewers with prosciutto are small, delicious and perfect for snacking while you're watching the ball drop or pouring another glass of champagne.

Mini caprese skewers on a plate with new year's eve decorations.
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💚 About This New Year's Eve Appetizer

Easy, quick and tasty appetizer. They're easy to assemble and don't require much prep time. This New Year's Eve appetizer might sound simple, but it's packed with fun and flavor. The mild bocconcini brings out the savory flavors of the prosciutto and the salty tang of the olives. The balsamic glaze tops it off with bright flavor.

Keto/low carb. This appetizer just happens to be keto/low carb, even the non-keto guests go back for seconds.

Caprese on a stick. This elegant, healthy party appetizer is essentially a miniature version of a caprese salad. If you've never had a caprese salad before, it's a cool, refreshing dish made from sliced tomatoes, fresh basil and hunks of mozzarella cheese. This dish was famously born in Italy and even bears the colors of the Italian flag. I also make a caprese pasta salad that is delicious!

Made for New Year's Eve celebrations. I've shrunk down the portions and added my own twist on these mini skewers to make this a delicious New Year's Eve snack that wouldn't be out of place in an Italian restaurant. You can also serve them over the Christmas holidays.

Serve it with some toast points, this easy peach bellini recipe, some Shirley Temple punch for the kids and you'll be good to go. Grab some skewers and get ready to ring in the new year in style!

🍅 Ingredients

Mini caprese skewer ingredients prepped and labeled.
  • prosciutto slices - Prosciutto is a type of Italian dry-cured ham that is typically thinly sliced and served uncooked.
  • mini bocconcini - They're bite-size balls of mozzarella cheese that were once made from water buffalo milk, although modern versions are often made from cow's milk. Their mild, creamy flavor makes them a popular choice for salads (like Caprese) and appetizers.
  • cherry tomatoes - For best results, try to use cherry tomatoes that are similar in size for consistency.
  • fresh basil leaves - The green basil completes the Italian flag's colors. I highly recommend using it because these caprese skewers would not be the same without that bright, fresh flavor from the basil.
  • black olives - Whole but without the pits.

*Check recipe card for ingredient amounts.

📖 Recipe Tweaks

If you feel like getting creative, you can experiment with different types of olives or substitute the prosciutto with another Italian deli meat.

My kids love olives but many do not. To make it kid-friendly, you might want to drop the olives and add an extra cheese ball or tomato.

🔪 How to Make Mini Caprese Skewers

Balsamic reduction in saucepan.

Step 1. Make the balsamic drizzle. Simmer the balsamic vinegar and sugar together in a saucepan until it reduces to almost half. Reserve.

Woman's hands assembling a mini caprese skewer.

Step 2. Assemble the skewers. Assemble the skewers with the prosciutto, bocconcini balls, cherry tomatoes, basil leaves and black olives.

Chef's Note: You can use small skewers, toothpicks or cocktail picks with a new year's eve theme. You can assemble the components in any order you like or follow mine.

Mini caprese skewers drizzled with balsamic vinegar reduction on clear serving dish.

Step 3. Serve. Serve the mini caprese skewers with the balsamic drizzle, either on the side or drizzled over top.

✅ Joss' Make Ahead Tips

  • The balsamic drizzle can be made well in advance.
  • You can prepare individual elements, like cutting the meat, a day in advance.
  • Assemble the caprese skewers on the day of serving for best results.

🍾 Drink Pairing

Pair this New Year's Eve appetizer with a white wine, such as Sauvignon Blanc or the traditional New Year's Eve beverage: champagne.

❓ Mini Caprese Skewers FAQs

How long in advance can I make caprese skewers?

You can assemble the mini caprese skewers a few hours in advance and store in an airtight container in the fridge. The balsamic glaze can be made days or weeks in advance.

Can I serve them without the balsamic drizzle?

Yes, although I highly recommend serving the balsamic. You can also try a basil pesto dressing if want to go with another sauce.

How long do they last in the fridge afterwards?

Make sure you refrigerate these appetizers if they're not going to be eaten right away, as bocconcini tends to go bad quickly. These caprese bites taste best on the day of preparation. However, you can store leftover skewers in a covered container in the fridge for up to 3 days. The balsamic drizzle will keep for longer--up to 2 to 3 months in the fridge.

Mini caprese skewers on a clear plate.

🎄 More Holiday Appetizers to Consider

If you tried this New Years Eve Appetizer: Mini Caprese Skewers Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Mini caprese skewers arranged on plate with NYE decorations on the side.
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5 from 2 votes

NYE Appetizer: Mini Caprese Skewers

These caprese and prosciutto mini skewers for New Year's Eve are small, delicious and perfect for snacking while you're watching the ball drop or pouring another glass of champagne.
Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 16 skewers
Calories 96kcal
Author Joss Dyckson

Equipment

Ingredients

  • ½ cup balsamic vinegar
  • 2 tablespoons sugar
  • 8 slices prosciutto cut in half lengthwise
  • 16 mini bocconcini drained
  • 16 cherry tomatoes
  • 16 basil leaves
  • 16 black olives without pits
US Customary - Metric

Instructions

  • Mix the balsamic vinegar and sugar together in a saucepan and bring to a boil over medium-high heat.
    ½ cup balsamic vinegar, 2 tablespoons sugar
  • Then, reduce the temperature to medium-low. Simmer until it reduces to almost half, about 5 to 6 minutes. Reserve. Keep in mind it will thicken a little as it cools.
  • Assemble the skewers with the prosciutto, bocconcini balls, cherry tomatoes, basil leaves and black olives.
  • Serve the caprese skewers with the balsamic drizzle.

Video

Notes

  • Toothpick options: You can use small skewers, toothpicks or cocktail picks.
  • Leftover skewers: Store leftover skewers in a covered container in the fridge for up to 3 days.
  • Balsamic glaze storage: The balsamic drizzle will keep for longer--up to 2 to 3 months in the fridge.
  • Make ahead prep: You can prepare individual elements, like cutting the meat a day in advance or making the balsamic glaze even earlier. Assemble the mini skewers on the day of serving for best results.
  • Drink pairing: Pair this appetizer with a white wine, such as Sauvignon Blanc or the traditional New Year's Eve beverage: champagne.

Nutrition

Calories: 96kcal | Carbohydrates: 1g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 110mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 1mg

Fast and Easy Tomatillo Hot Sauce

by 5 Comments

Did you know you can easily make your own homemade hot sauce? With boiled water and a blender, you can make and enjoy this sauce quicker than going to the store. Here is a tasty, quick-cooked tomatillo hot sauce recipe that doesn't require the lengthy fermentation step.

Tomatillo hot sauce with jalapenos and tortilla chips on the side.
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Go Green: A Zesty Twist on Classic Hot Sauce

This green hot sauce has the heat, acidity, and brightness needed to add flavor to any dish. I like to dash it over seafood tacos, ground beef and scrambled eggs and BBQ pulled pork burgers, but it goes great on so many dishes.

It will make your palette sing with the acidity of the vinegar and tomatillos, the jalapeño's heat, and the cilantro's fresh, citrusy taste. Tomatillos are often used in salsas, vinaigrettes, and sauces. They're less sweet, more acidic and texturally denser than tomatoes.

By adding tomatillos to the hot sauce, they give it a tangy, fresh flavor that ends up being more mild than a red hot sauce or chipotle hot sauce but spicier than a lime sauce.

It's the perfect middle ground - vibrant, versatile, and just the right amount of kick. I also have some tips for making it hotter if that's how you like it.

Featured Comment

From Stephanie: ⭐⭐⭐⭐⭐ "Super easy recipe, delicious and fun to make with a variety of different peppers for different kick level."

Ingredients

Tomatillo hot sauce ingredients labeled on wooden background.
  • tomatillos - Tomatillos may look like green tomatoes and their name in Spanish translates to "little tomato", but they are actually not tomatoes. They are a fruit and a part of the nightshade family, like tomatoes, but from a different plant. The flavors differ as well.
  • jalapeños - Jalapeños are a mild to moderate pepper compared to others, so keep the seeds in the recipe. Jalapeño seeds are what makes them extra hot and is the most important ingredient in this recipe. If you do like homemade hot sauce on the spicier side, you can add a couple of Thai red chili peppers (they are quite small but mighty) and this shouldn't affect the green color too much but will give it more heat. To stick to green, try serranos or green habaneros.
  • cilantro - Cilantro is optional in this recipe. For most, it has a tangy, citrus flavor, but others say it tastes like soap. If you do not like cilantro, substitute it with fresh parsley or omit it altogether.
  • vinegar - I (and most people) love the pop of the vinegar in hot sauce! It's not only there to contribute to the flavor; it also plays an important part in keeping the hot sauce preserved. In commercial hot sauces, the ph levels are strictly monitored and vinegar will lower the ph to a desired level to prevent bacteria growth. If you for some reason don't like the vinegary taste, one solution is to sweeten the sauce with some fruit juice, honey, etc.

*Check recipe card for ingredient amounts.

How to Make Homemade Tomatillo Hot Sauce

Tomatillo hot sauce ingredients in saucepan.

Step 1. Cook veg. Add the tomatillos, onion, garlic and jalapeño pepper to a pot of boiling water, then lower the heat to gently cook the vegetables for 15 minutes, in order to soften them.

Tomatillo hot sauce ingredients in blender.

Step 2. Blend. After draining the liquid from the vegetables, transfer them to a blender and blend until smooth with the vinegar and cilantro.

Chef's Note: Because the liquid will be hot, make sure to take the vent cap off and cover the hole with a kitchen towel while blending to avoid splatter.

Tomatillo hot sauce straining through fine mesh strainer.

Step 3. Strain. Strain it through a fine mesh strainer to remove pulp and seeds.

Tomatillo hot sauce in bowl with cilantro, tortilla chips and jalapenos on the side.

Step 4. Serve. Season with salt, to taste, transfer to a bottle and serve the tomatillo hot sauce!

Joss' Top Tips

Before you dive into chopping those fiery peppers, protect your skin, eyes, and sanity-capsaicin doesn't mess around. Handling hot peppers, such as jalapeños, can be intimidating for some because the natural juices, the capsaicin, have chemical irritants like onions, but hotter.

In this recipe, you only need to cut the stem off; we are keeping those seeds intact. We aren't cutting into the spiciest bits.

However, if the transfer of jalapeño heat is still a worry for you, when you are cutting the jalapeños, make sure to wear gloves. If you don't have any gloves, wash your hands thoroughly afterwards. Try to avoid touching your face afterwards, or your eyes, nose and lips will feel the burn.

If you want to reuse an old, clean hot sauce bottle, the opening is likely very small. Use a pipette to transfer the tomatillo hot sauce to the bottle.

Also, if you need a break from the heat, have a glass of milk.

Tomatillo Hot Sauce FAQs

Do you need to refrigerate hot sauce?

While some people don't refrigerate their homemade hot sauces (particularly if using them up quickly), I like to play it safe and keep them bottled in the fridge, especially because this one contains fresh fruit and vegetables. This also preserves color and flavor and extends their life.

How long does homemade hot sauce last in the fridge?

This will depend on a lot of factors such as how clean the bottles are, pH level etc. In general, homemade hot sauces can last for a few weeks to a few months.

How do you thicken homemade hot sauce?

You can add a few more cooked tomatillos or peppers to the mixture, blend them in and/or skip the straining step. You can also use a thickening agent such as cornstarch.

How spicy is tomatillo hot sauce?

Green hot sauce is often milder than red because green peppers and the addition of tomatillos are less spicy than mature, red peppers. If you like a milder hot sauce that adds great flavor, green hot sauce is a great choice for you.

Can I use serrano peppers instead?

Yes! Serrano peppers are similar to jalapeños but smaller and hotter. Because they are smaller, you can use a 1:1 ratio for substituting.

Tomatillo hot sauce in small wooden bowl and hot sauce bottles.

More Tasty Condiments to Try

If you tried this Tomatillo Hot Sauce Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

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Tomatillo hot sauce in a small wooden bowl.
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5 from 4 votes

Fast and Easy Tomatillo Hot Sauce

This fast and easy tomatillo hot sauce will make your palette sing with the acidity of the vinegar and tomatillos, the jalapeño's heat, and the cilantro's fresh, citrusy taste.
Course Condiment, Sauce
Cuisine American, Mexican
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 20 tablespoons
Calories 7kcal
Author Joss Dyckson

Equipment

Ingredients

  • 2 cups water
  • 9 ounces tomatillos husked, cleaned and quartered--about 2 cups
  • ¼ cup onion chopped (white or yellow)
  • 2 cloves garlic peeled
  • 1 to 3 jalapeño peppers stem removed (or serrano peppers)
  • ½ cup white vinegar
  • ¼ cup cilantro chopped (optional)
  • salt to taste
US Customary - Metric

Instructions

  • Bring water to boil in a saucepan. Add the tomatillos, onion, garlic and jalapeño pepper. Lower the heat and simmer for about 15 minutes (until softened). Drain the liquid.
  • In a blender, purée the tomatillos, onion, garlic, jalapeño pepper, vinegar and cilantro. (Make sure to take the vent cap off and cover the hole with a kitchen towel while blending to avoid splatter.)
  • Strain the seeds out of the hot sauce with a fine-mesh strainer. You can use the back of a spoon to push the juices through the strainer into a separate container/bowl. Season with salt, to taste.
  • Store in a bottle in the refrigerator for up to 3 weeks. Shake the bottle before each use.

Notes

  • Yield: This recipe makes roughly 1 ¼ cups hot sauce.
  • Spice level: If you like a milder hot sauce, only add 1 jalapeño. If you want it to be hotter, add another 1 to 2 jalapeño peppers. You can also add a couple of Thai red chili peppers to the mix (they are quite small but mighty) and this shouldn't affect the green color too much but will give it more heat. Or, try using spicier green peppers such as serranos or green habaneros.
  • Vinegar strength: The vinegar in this hot sauce is necessary for preservation. If it is too strong for your liking, you can try sweetening it with some fruit juice or honey to help mask the flavor.
  • Hot sauce bottles: If you want to reuse an old, clean hot sauce bottle, the opening is likely very small. Use a pipette to transfer the tomatillo hot sauce to the bottle.
  • Storage: While some people don't refrigerate their homemade hot sauces (especially if using them up quickly), I like to play it safe and keep them bottled in the fridge, especially because this one contains fresh fruit and vegetables. This also preserves color and flavor and extends their life. It can last for a few weeks.

Nutrition

Calories: 7kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 36IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 1mg

Food Gift Recipe: Fudgy Chocolate Mug Cake

by 4 Comments

For the perfect food gift for loved ones, try out this easy and sweet, fudgy chocolate mug cake. A dusting of powdered sugar over a warm Christmas cake in a festive mug evokes the cozy charm and magic of the holidays.

Chocolate cake ingredients in a red mug with Christmas decorations on brown, wooden background.

This craft can take 10 minutes or less to make. All you need to do is put the ingredients into two bags and put them in a mug. Christmas is all about giving from the heart. What can be more giving than a homemade gift in a cute package?

This chocolate mug cake recipe works for other holidays too or simply prepare a quick treat for yourself as it takes under 2 minutes to bake in the microwave.

I also make another food-gift recipe that is just as easy and perfect for Christmas: chocolate chip cookie mix in a jar. And these Cuban lunch candy bars are a popular food gift during the holiday season. You can check out more of my holiday recipes for Christmas here.

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Ingredients

These are the dry ingredients needed to prepare the chocolate mug cake food gift:

  • flour - I use all-purpose flour.
  • sugar - You can choose regular white sugar or organic.
  • baking powder - Helps the cake rise, making it light and fluffy.
  • cocoa powder - The cocoa powder makes this cake fudgy, moist and delicious.
  • powdered sugar - This will be included in a separate bag as a topping.

Chef's Note: If you are preparing the mug cake for yourself, you will also need canola oil and milk.

*Check recipe card for ingredient amounts.

Materials

Pick these materials up online, or at a craft store, dollar store or department store.

  • a mug - You can go with a holiday themed mug or stick to a basic one.
  • small clear bag - To hold the icing sugar.
  • medium size clear bag - To hold the cake mix.
  • gift label - You can make your own or pick up some themed labels.
  • ribbons and other gift decorations - Optional.

How to Make a Chocolate Mug Cake Food Gift

Add Ingredients to Bags

  1. Mix all 'Bag 1' dry ingredients in a bowl.
  2. Place the mix in a clear bag and close with a bow.
  3. Place the powdered sugar in a small clear bag and close with a bow.

Prepare the Mug

Place both bags in a mug and add a note with the following steps to make the cake:

"Pour BAG 1 (cake mix) into the mug.

Add 3 tablespoons canola oil and 3 tablespoons milk. Mix really well with a fork, making sure no dry ingredients are left on the sides of the mug.

Heat in the microwave for about 1 ½ minutes at full power (cook time will depend on your microwave).

Let cool a few minutes, sprinkle with some powdered sugar (BAG 2) and enjoy!"

Chocolate cake ingredients in a red mug with Christmas decorations.

Joss' Tips

Tips for Giving the Mug Cake Mix as a Food Gift

  • You can add more suggestions to the gift note, such as to top the cake with other toppings like chocolate chips, a drizzle of caramel, hot fudge, homemade chocolate gravy or any nut butter, or the classic whipped cream.
  • If you want to take it a step further, you can add some Christmas baking sprinkles to another small bag and add it to the mug.
  • This mug cake food gift also works for teacher gifts, birthdays and more. Just change the mug and decorations to match the theme of the occasion.

Tips for Preparing the Mug Cake

  • Depending on how you like your cake, mug cakes can come out too dry or too moist, to the point that it sticks to the roof of your mouth. To combat this, you can have it with a glass of milk. Or if you want something warmer, have a hot chocolate. Nothing pairs better with chocolate than more chocolate. Am I right fellow chocolate lovers??
  • The recipe calls for powdered sugar on top of the mug cake, but powdered sugar is difficult to sprinkle and sticks to your fingers. I recommend using a small sieve when you top the cake. The powdered sugar will cover the cake evenly, it looks great, there are no clumps, and it looks like fallen snow, matching the holidays and the weather perfectly.
  • You can also add a dollop of one of the toppings in the middle of the cake batter, pour in the rest of the batter, and your cake will have a nice surprise in the middle.

Egg or No Egg

Chocolate mug cake prepared in a red mug with a white spoon.

Adding an egg to the wet mix will make the cake taller in the mug and more spongy. I've tried it both ways, and I prefer the mug cake without an egg (even though the cake looks cooler all puffed up). It tastes much more moist and fudgy without the egg.

Chocolate Mug Cake Food Gift Storage

Because the ingredients are dry, you can store them in a cool, dry place. The food gift should stay fresh until you or your loved ones want to prepare the mug cake. Check the dry ingredient expiry dates to be sure.

Chocolate cake ingredients packaged in a mug with Christmas decorations.

🍫More Mouthwatering Chocolate Recipes

If you tried this Fudgy Chocolate Mug Cake Food Gift Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Chocolate mug cake mix in a red mug with Christmas gift label.
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5 from 6 votes

Food Gift Recipe: Fudgy Chocolate Mug Cake

For the perfect food gift for loved ones, try out this easy and sweet, fudgy chocolate mug cake mix. A dusting of powdered sugar over a warm cake in a festive mug evokes the cozy charm and magic of Christmas.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 1
Calories 755kcal
Author Joss Dyckson

Equipment

Ingredients

Bag 1

  • ¼ cup flour
  • ¼ cup sugar
  • ¼ teaspoon baking powder
  • 2 tablespoons cocoa powder

Bag 2

  • 1 tablespoon powdered sugar
US Customary - Metric

Instructions

To Assemble Bag 1

  • Mix all 'Bag 1' dry ingredients in a bowl.
  • Place the mix in a clear bag and close with a bow.

To Assemble Bag 2

  • Place the powdered sugar in a small clear bag and close with a bow.

Mug Preparation

  • Place both bags in a mug and add a note with the following steps to make the cake:
    "Pour BAG 1 (cake mix) into the mug.
    Add 3 tablespoons canola oil and 3 tablespoons milk. Mix really well with a fork, making sure no dry ingredients are left on the sides of the mug.
    Heat in the microwave for about 1 ½ minutes at full power (cook time will depend on your microwave).
    Let cool a few minutes, sprinkle with some powdered sugar (BAG 2) and enjoy!"

Notes

  • If you want to take it a step further, you can add some Christmas baking sprinkles to another small bag and add it to the mug.
  • Because the ingredients are dry, you can store them in a cool, dry place; it should stay fresh until you or your loved ones want to make it. Check the dry ingredient expiry dates to be sure.
  • This mug cake isn't just for gifting-it's perfect for enjoying at home, just like I do with my kids.

Nutrition

Calories: 755kcal | Carbohydrates: 90g | Protein: 7g | Fat: 45g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 27g | Trans Fat: 0.2g | Cholesterol: 4mg | Sodium: 25mg | Potassium: 351mg | Fiber: 5g | Sugar: 60g | Vitamin A: 46IU | Vitamin C: 0.1mg | Calcium: 115mg | Iron: 3mg

Orange Chocolate Chip Muffins

by 2 Comments

Fruit and chocolate: it's a winning combination. The refreshing taste of orange citrus zest is perfectly balanced by the sweetness of the chocolate chips. It's sweet, tangy and fruity and all wrapped up in these delicious orange chocolate chip muffins.

Orange chocolate chip muffin cut open on white wooden background.
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🧡 Reasons to Love These Muffins

Real ingredients. This recipe uses real ingredients (just like my pumpkin muffins) like milk, butter, eggs and fresh orange juice, so you can treat yourself without feeling guilty about it. Enjoy a muffin freshly baked or grab one out of the pantry on your way to work.

They're Portable. One of the best things about chocolate orange muffins is that they're portable. You can't exactly take bacon and eggs in the car with you, but you can grab a muffin and enjoy breakfast on the way to school or work, or pack it in your kids' lunches. You can also tuck a muffin in your purse for an afternoon snack or surprise your kids when they come home from school (just like you can with my easy mini apple pies).

Delicious Holiday Flavor Combo. There's something about the combination of oranges and chocolate that make you think of the holiday season. Maybe it's because orange peels are used in various holiday treats, or maybe it's because Christmas is chocolate chip cookie season. When they're freshly baked they smell like Terry's Chocolate Oranges.

Snack-worthy. Whatever the case, this snack is perfect for mornings or afternoons where you're walking in the park with a muffin in one hand and a latte or Orange Julius in the other.

Enjoy Year-Round. No need to stop baking these chocolate orange muffins after the holidays. If you're looking to beat the heat in the summertime, the citrus flavors are refreshing and great for snacking while you're lounging by the poolside or out on a picnic. With a little creativity, you can enjoy this snack every day of the year.

Another portable breakfast you might like are these electric skillet ham and cheese English muffins.

🍊 Ingredients

Orange chocolate chip muffin ingredients prepped and labeled.
  • flour - All purpose works great for this recipe.
  • sugar - I use white granulated sugar.
  • baking soda - Make sure it's fresh, as it can lose potency over time. This ensures your muffins rise properly.
  • salt - To enhance the flavor.
  • milk - At room temperature.
  • navel oranges - For freshly squeezed orange juice and orange zest.
  • butter - Melted and cooled.
  • large eggs - At room temperature.
  • chocolate chips - I use milk chocolate but feel free to use dark chocolate chips.

*Check recipe card for ingredient amounts.

🥣 How to Make Orange Chocolate Chip Muffins

Dry muffin mixture in bowl with whisk.

Step 1. Preheat oven to 350°F. Place muffin liners into the cavities of a muffin tin. In a medium bowl, whisk the dry ingredients together.

Orange chocolate chip muffin batter in bowl.

Step 2. In a large bowl, whisk together the milk, butter, orange juice, orange zest and eggs. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.

Orange chocolate chip muffins on baking rack.

Step 3. Divide the batter evenly into the muffin liners. Bake in the preheated oven for about 20 minutes, until a toothpick comes out clean from the center of a muffin. Cool.

Orange chocolate chip muffins on white wooden background.

Step 4. Enjoy your chocolate orange muffins!

✔️ Joss' Tips

  • Measure Ingredients Accurately: Spoon the flour into the measuring cup and level it off for accuracy, rather than scooping directly from the bag.
  • Don't Overmix the Batter: Mix wet and dry ingredients until they are just combined. Overmixing can result in dense chocolate orange muffins. Some lumps are okay!
  • Room Temperature Ingredients: Make sure the eggs, butter, and milk are at room temperature before mixing. This helps create a smoother batter and more even baking.
  • Add Mix-Ins Carefully: Fold in the orange zest and chocolate chips gently to avoid overmixing.
  • Preheat the Oven: Always preheat your oven to ensure the muffins bake evenly. A hot oven also helps muffins rise properly.
  • Check for Doneness: To avoid dry chocolate orange muffins, insert a toothpick into the center of a muffin; it should come out clean or with only a few moist crumbs.

❓ Chocolate Orange Muffins FAQs

How do you store the muffins properly?

Store muffins at room temperature, in an airtight container, to keep them moist for up to 4 days. Add a paper towel at the bottom of the container to absorb excess moisture.

Should they be refrigerated?

Typically you don't need to refrigerate muffins unless they contain meat or cheese.

Can you freeze chocolate orange muffins?

Yes, muffins freeze well and this helps keep them fresh-tasting! Wrap them individually in plastic wrap and store them in a zip-lock bag. You can thaw them at room temperature or use my favorite way: heat them in the microwave, slice them open and add a pat of butter.

Orange chocolate chip muffin sliced in half.

🍫 More Delicious Chocolatey Treats to Try

If you tried this 🍊🍫 Orange Chocolate Chip Muffins Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Orange chocolate chip muffin cut open.
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5 from 10 votes

Orange Chocolate Chip Muffins

Fruit and chocolate: it's a winning combination. The refreshing taste of orange citrus zest is perfectly balanced by the sweetness of the chocolate chips. It's sweet, tangy and fruity and all wrapped up in these delicious orange chocolate chip muffins. Perfect for the holidays or anytime of the year.
Course Breakfast, Dessert
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 197kcal
Author Joss Dyckson

Equipment

Ingredients

  • 2 cups all-purpose flour
  • ½ cup sugar
  • ½ teaspoon baking soda
  • 1 pinch salt
  • ½ cup milk room temperature
  • ¼ cup orange juice freshly squeezed
  • ½ cup butter melted and cooled
  • 2 large eggs at room temperature
  • 2 tablespoons orange zest from navel oranges
  • ½ cup chocolate chips
US Customary - Metric

Instructions

  • Preheat oven to 350°F. Place muffin liners into the cavities of a muffin tin.
  • In a medium bowl, whisk the dry ingredients together.
  • In a large bowl, whisk together the milk, butter, orange juice, orange zest and eggs.
  • Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
  • Divide the batter evenly into the muffin liners. Bake in the preheated oven for about 20 minutes, until a toothpick comes out clean from the center of a muffin.
  • Let them sit for a couple of minutes in the pan and then transfer the muffins to a wire rack to cool further.
  • Enjoy!

Notes

  • Room Temp Storage: Store muffins at room temperature, in an airtight container, to keep them moist for up to 4 days. Add a paper towel at the bottom of the container to absorb excess moisture. Typically you don't need to refrigerate muffins unless they contain meat or cheese.
  • Freezing Instructions: Muffins freeze well and this helps keep them fresh-tasting! Wrap them individually in plastic wrap and store them in a zip-lock bag. You can thaw them at room temperature or use my favorite way: heat them in the microwave, slice them open and add a pat of butter.
  • Room Temperature Ingredients: Make sure the eggs, butter, and milk are at room temperature before mixing. This helps create a smoother batter and more even baking.
  • Don't Overmix the Batter: Mix wet and dry ingredients until they are just combined. Overmixing can result in dense orange chocolate chip muffins muffins. Some lumps are okay!
  • Preheat the Oven: Always preheat your oven to ensure the muffins bake evenly. A hot oven also helps muffins rise properly.

Nutrition

Calories: 197kcal | Carbohydrates: 26g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 142mg | Potassium: 61mg | Fiber: 1g | Sugar: 9g | Vitamin A: 313IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg

Cranberry Goat Cheese Mini Dips (Christmas Appetizer)

by Leave a Comment

With tangy goat cheese, sweet cranberries and crunchy walnuts, these nutty, cranberry goat cheese mini dips are an easy appetizer or treat that your whole family can enjoy this Christmas. They may be served in shot glasses for fun, individual portions, but they are non-alcoholic. They only take about 10 minutes to prepare and can be made in advance!

Goat cheese shots with mini breadsticks and Christmas lights on wooden background.
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An Easy & Festive Holiday Party Appetizer

Cranberries are a popular fruit on the Christmas food and drink menu. I like incorporating them into cranberry Moscow mules and cranberry biscotti. But adding them to goat cheese is on another level of deliciousness.

I switched things up by serving my delicious cranberry goat cheese Christmas appetizer in shot glasses for a fun twist. So make sure you have some of those on hand, either disposable or glass ones, to make this recipe.

The shot glasses make this the perfect appetizer to carry around and enjoy all night while visiting with guests on Christmas Eve or Christmas Day. Plus, they're pre-portioned, so all you have to do is mix up the goat cheese, scoop it into the glasses and everyone can enjoy this perfectly-sized treat!

Feel free to browse more of my festive holiday recipes.

Ingredients

This recipe makes 12 appetizer dip shots.

  • goat cheese - Goat cheese is a popular ingredient for appetizers because of its mild but tangy flavor and soft, creamy texture. In a lot of ways, it offers a blank palette that you can customize however you like.
  • honey - You can substitute with agave nectar for a vegan option.
  • dried cranberries - You probably won't find a better match for the Christmas holiday than dried cranberries: they're sweet, red and tangy and go perfectly with the delicious goat cheese and honey mixture that makes up the base of this appetizer.
  • walnuts - To add some crunch and texture.
  • mini crispy breadsticks - To serve.
  • extra dried cranberries and chopped walnuts - For the topping.

*Check ingredient amounts in recipe card.

Chef's Note: I use 2 ounce dessert shots for this recipe, but you can use any size you like (although I wouldn't go any bigger because this is a cheese-heavy appetizer). Just divide the goat cheese mixture evenly into each shot. Note that this might change the number of servings.

Recipe Tweaks

  • If you're looking to experiment, one good way to change this appetizer up is to serve it with pecans instead of walnuts. Toast them for some extra crunch and deeper flavor.
  • You could also use mini dessert spoons in place of the breadsticks. They taste amazing with or without the bread component!
  • As for the dried cranberries, there are flavored varieties with different fruit juices such as strawberry, blueberry, raspberry, cherry, or orange. I would recommend the orange flavor since it also goes well with the holiday theme.

How to Make Cranberry Cheese Mini Dips

  1. Mix together the goat cheese, honey, dried cranberries and chopped walnuts in a bowl until smooth.
  2. Spoon the mixture evenly into shot glasses.
  3. Sprinkle with extra cranberries and walnuts. Add a mini breadstick to each shot glass.
  4. Serve the mini dips!
Goat cheese shots with mini breadsticks.

Serving Suggestions

The white goat cheese and red cranberries will immediately put your guests in the holiday spirit. Add some crunchy breadsticks, and these individual serving dips are ready for dipping and munching all night long.

Serve them as a cold appetizer before your roast turkey or pork tenderloin Christmas dinner, or pair them with your favorite wine for a delicious after-dinner treat. And don't forget your Christmas morning punch!

Not only are these great for Christmas parties, but they can be served on holidays like Thanksgiving and New Year's Eve as well. They transport easily and they're always a hit.

Make Ahead Tip

If you want to make them in advance, it is best to leave out the toppings/breadsticks until just before serving so they remain crunchy.

Christmas Appetizer Dip FAQs

How long can you store them in the fridge?

They will taste best served fresh but you can store them covered in the refrigerator for up to 1 to 2 weeks without the breadsticks.

What crackers taste best with goat cheese?

If you don't want to serve this goat cheese appetizer with mini breadsticks, they would also pair perfectly with plain water crackers.

Goat cheese shots with mini breadsticks on wooden background and Christmas lights on the side.

Additional Holiday Recipes to Try This Season

If you tried this Cranberry Goat Cheese Mini Dips (Christmas Appetizer Recipe) or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Goat cheese shots with mini breadsticks and Christmas lights on the side.
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5 from 1 vote

Cranberry Goat Cheese Mini Dips (Christmas Appetizer)

With tangy goat cheese, sweet cranberries and crunchy walnuts, these cranberry goat cheese mini dips are the perfect Christmas party appetizer!
Course Appetizer, Snack
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 mini dips
Calories 149kcal
Author Joss Dyckson

Equipment

Ingredients

  • 2 cups goat cheese
  • ¼ cup honey
  • ¼ cup dried cranberries
  • ¼ cup walnuts chopped
  • mini crispy breadsticks to serve
  • extra dried cranberries and chopped walnuts for topping
US Customary - Metric

Instructions

  • Mix together the goat cheese, honey, dried cranberries and chopped walnuts in a bowl until smooth.
  • Spoon the mixture evenly into shot glasses.
  • Sprinkle with extra cranberries and walnuts. Add a mini breadstick to each shot glass.
  • Serve!

Notes

  • I use 2 ounce dessert shots for this recipe, but you can use any size you like. Just divide the goat cheese mixture evenly into each shot.
  • They will taste best served fresh but you can store them covered in the refrigerator for up to 1 to 2 weeks.
  • If you want to make them in advance, it is best to leave the toppings/breadsticks out until just before serving so that they remain crunchy and fresh.

Nutrition

Calories: 149kcal | Carbohydrates: 9g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 148mg | Potassium: 24mg | Fiber: 1g | Sugar: 8g | Vitamin A: 391IU | Calcium: 55mg | Iron: 1mg

Cranberry Ginger Moscow Mule

by Leave a Comment

A cranberry ginger Moscow mule is a great drink of choice when you are tired of eggnog and want something to make your taste buds tingle and your lips pucker. With a splash of red cranberry juice, a slice of green lime, some golden ginger beer and vodka for a little kick, you will have a spicy and sweet happy holidays.

Cranberry Moscow mule in copper mugs with cranberry, lime and rosemary.

I like my cranberry Moscow Mule to have a balance of sweet and spice but you can always make small tweaks to suit your taste. I love to serve it for both Thanksgiving and Christmas gatherings.

This recipe makes one serving, but you can make an entire pitcher of this holiday drink by sliding the servings bar in the recipe card to desired servings.

❤️You might also like my holiday cranberry biscotti and cranberry cake pops that match the theme of this cocktail.

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Ingredients

Cranberry Moscow mule ingredients prepped and labeled.
  • ice cubes - Or crushed ice.
  • vodka - Opt for high quality vodka. You can make a virgin Moscow mule by leaving out the vodka and adding more ginger beer instead.
  • sweetened cranberry juice - Also labeled as cranberry cocktail.
  • lime juice - Freshly squeezed.
  • ginger beer - Ginger beer is typically non-alcoholic and is more like a soft drink with a strong, spicy ginger flavor.
  • optional garnishes - Cranberries, rosemary sprig and a lime slice (check out how to candy limes for an even more stunning drink garnish).

*See ingredient amounts in recipe card.

Recipe Tweaks

Ginger beer - Although there is the word "beer" in ginger beer, it is a non-alcoholic drink, carbonated and sweetened. The traditional brewed version originated from the U.K. and contained about 11 percent alcohol, but non-alcoholic versions showed up later on.

It is often confused with ginger ale since both are sweet, carbonated and golden in color; however, the beer version is spicier than the soothing ale. If you do not want the strong taste to come out, or if you cannot find it in stores, the ale version will work just as well.

Cranberry Garnish - To give the drink more freshness, add some fresh cranberries as a garnish instead of dried. As well as garnishing with cranberries, you can make slices of a red or green apple with the skin on.

The Copper Mug

Copper mugs on wooden table.

The recipe calls for a Moscow mule glass, also known as a copper mug. A copper mug is recommended because copper is a good thermal conductor and it is said to intensify the fizziness of the drink. Therefore, the copper mug will keep your drink cold and enhance the flavors of the ginger beer and lime.

Copper is immune to rust, but it is recommended to still wash your copper mug properly: with a soft sponge and warm, soapy water. Dry the mugs thoroughly.

How to Make a Cranberry Ginger Moscow Mule

Ice in copper mug.

Step 1: Add Ice. Add some ice to a Moscow mule glass (copper mug).

Ice and cranberry juice in copper mug.

Step 2: Add Vodka and Juice. Pour the vodka, cranberry juice and lime juice over the ice.

Ginger beer and ice in copper mug.

Step 3: Top Up. Top up with the ginger beer.

Ice and spoon in copper mug.

Step 4: Stir. Stir gently to mix. If you are making the drink in front of guests and want to get fancy, use a bar spoon.

Pro Tip: The ingredients are built into the glass because of the use of fizzy, so make sure you don't use a cocktail shaker with this drink. If you really want to use a shaker, only add the vodka, cranberry and lime. Strain into the mug and top up with the ginger beer afterwards.

Lime slice and rosemary sprig in cranberry Moscow mule.

Step 5: Garnish. Garnish with cranberries, a rosemary sprig and a lime slice (optional).

Cranberry Moscow mule in copper mugs with cranberries, lime slices and rosemary.

Step 6: Serve. Serve the cranberry Moscow Mule!

Recipe FAQs

Does cranberry go with ginger beer?

Yes, cranberry pairs very well with ginger beer! The tart, slightly bitter flavor of cranberry complements the spicy, sweet flavor of ginger beer. It's a great combination for both casual sipping and more creative, seasonal cocktails like this cranberry Moscow mule.

What type of cranberry juice should I use?

I like to use sweetened cranberry juice because unsweetened cranberry juice is very tart and bitter. If you prefer more of a dry taste, you can experiment with using the unsweetened kind.

How do I make it sweeter?

If it's not sweet enough for you, you can try adding a touch of homemade simple syrup, agave nectar or almond orgeat.

Cranberry ginger Moscow mule in copper mugs with dried cranberries.

More Holiday Recipes to Consider

If you tried this Cranberry Ginger Moscow Mule Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Cranberry Moscow mule in copper mug with lime garnish.
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5 from 1 vote

Cranberry Ginger Moscow Mule

This cranberry ginger Moscow mule consists of a splash of red cranberry juice, a slice of green lime, some golden ginger beer and vodka for a little kick. It's a great drink of choice for the holidays with its festive colors and flavors.
Course Drinks
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Calories 219kcal
Author Joss Dyckson

Equipment

Ingredients

  • ice
  • 2 ounces vodka
  • 3 ounces sweetened cranberry juice also called cranberry cocktail
  • ½ ounce lime juice freshly squeezed (1 tablespoon)
  • 4 ounces ginger beer
  • optional garnishes cranberries, rosemary sprig and a lime slice
US Customary - Metric

Instructions

  • Add some ice to a moscow mule glass.
  • Pour the vodka, cranberry juice and lime juice over the ice. Top up with the ginger beer. Stir gently to mix.
  • Garnish with cranberries, rosemary and a lime slice (optional).
  • Serve!

Notes

  • The recipe calls for a Moscow mule glass, also known as a copper mug. A copper mug is recommended because copper is a good thermal conductor and it is said to intensify the fizziness of the drink. Therefore, the copper mug will keep your drink cold and enhance the flavors of the ginger beer and lime.
  • Copper is immune to rust, but it is recommended to still wash your copper mug properly: with a soft sponge and warm, soapy water. Dry the mugs thoroughly.
  • You can make an entire pitcher of this holiday drink by dragging the servings bar to desired number of servings.
  • The ingredients are built into the glass because of the use of fizzy, so make sure you don't use a cocktail shaker with this drink. If you really want to use a shaker, only add the vodka, cranberry and lime. Strain into the mug and top up with the ginger beer afterwards.

Nutrition

Calories: 219kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Sugar: 20g | Vitamin C: 40mg | Iron: 1mg

Cake Pop Maker Mini Falafel Bites

by 1 Comment

Who said that cake pop makers can only be used for cake? You can make just about anything, including a fresh batch of mini falafel bites.

Mini falafel bites with fresh dill and yogurt on black plate.
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About These Mini Bites of Flavor

  • Typically falafel would be fried in oil, but this version is conveniently baked in a cake pop maker for a healthier version. Simply process the ingredients, mold into falafel balls and bake!
  • They are perfect for snacks, appetizers, side dishes or even a whole entrée if you've been craving Middle Eastern food.
  • Falafel balls are vegan/vegetarian so they make for a good plant-based protein option.
  • They're portable and great for meal prep, just like these pizza cake pops, mini tortilla cups and chicken balls!
  • Falafel is an easy-to-make, hearty, savory snack that is loaded with flavor, so heat some up and enjoy!

Ingredients & Tools

Mini falafel bite ingredients labeled on wooden background.
  • canned chickpeas - Drained, rinsed and patted dry.
  • fresh dill - Instead of dill, these also taste good with fresh cilantro. Another nice addition is lemon zest.
  • cumin powder - To me, cumin is essential in falafel for its added smoky flavor and aroma. It's traditional in Middle Eastern cuisine.
  • flour - To form the balls.
  • Special Tools - For this recipe, you will need a cake pop maker and food processor.

*Check recipe card for ingredient amounts.

How to Make Mini Falafel Bites

Falafel mixture in food processor.

Step 1. Process. Process all ingredients in a food processor (except for the flour). You will need to scrape down the sides a couple of times. It should be coarse; you don't want to form a paste.

Falafel mixture in bowl.

Step 2. Add flour. Remove the mixture to a bowl. Add flour, 1 tablespoon at a time and combine until you can form balls with the dough. Add salt (if needed) and then chill for at least 30 minutes to firm up some more.

Chef's Note: For the perfect texture, the mixture should feel dry enough that it doesn't stick to your hands but you can still form balls.

Raw falafel balls on sheet pan.

Step 3. Form balls. Form roughly 16 balls (try to make them the size of the cake pop maker cavities).

Falafel baked in cake pop maker.

Step 4. Bake. Bake the falafel balls in a cake pop maker until golden brown, around 12 minutes.

Chef's Note: You may need to flip them halfway through if they don't touch the upper baking plate of the cake pop maker.

Mini falafel with fresh dill on black plate.

Step 5. Serve. Cool the mini falafel bites for a few minutes and serve.

Joss' Top Tip

I love using a cookie dough scoop to form the balls. This ensures uniform size and even baking. A 1.5" scoop is the perfect size for my Babycakes cake pop maker.

Serving Suggestions

Once you've prepared your mini falafel bites, you can do just about anything with them.

  • Eat them by themselves.
  • Wrap them in tortillas or pitas with fresh vegetables.
  • Toss them into a salad or rice bowl.
  • Add some sauce and serve them as appetizers.
  • Pack them in your child's school lunch for tomorrow.
  • If you're having guests over for dinner, pair your falafel with a yogurt sauce, tahini sauce or honey dill dip. You can serve it on the side, or drizzle it over the falafel for an extra restaurant-quality touch.
  • You can also serve your falafel with Western dipping sauces (homemade chipotle sauce is one of my favorite for falafel), but Middle Eastern sauces tend to bring out the flavor and make your guests feel like they're enjoying an authentic Middle Eastern dish. Something about the yogurt sauce is light and cooling compared to the warm crispiness of the falafel.

Mini Falafel FAQs

How long do leftovers last in the fridge?

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

Can you freeze them?

Yes! You can freeze them for up to 3 months in a freezer-safe bag or container.

Are they gluten free?

They aren't gluten free because of the flour. However, you can make this recipe gluten free by using chickpea flour instead of wheat flour.

Mini falafel bites with yogurt sauce on black plate.

More Cake Pop Maker Recipes to Try

If you tried this Cake Pop Maker Mini Falafel Bites Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Falafel on black plate with fresh dill.
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5 from 2 votes

Cake Pop Maker Mini Falafel Bites

Typically falafel would be fried in oil, but these mini falafel bites are conveniently baked in a cake pop maker for a healthier and quicker version.
Course Appetizer, Main Course, Snack
Cuisine American, Middle Eastern
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 52 minutes
Servings 16 falafel balls
Calories 28kcal
Author Joss Dyckson

Equipment

Ingredients

  • 2 cups canned chickpeas drained, rinsed and patted dry
  • ¼ cup yellow onion roughly chopped
  • ½ cup fresh dill chopped
  • 1 clove garlic peeled
  • 2 teaspoons cumin powder
  • ½ teaspoon salt or to taste
  • 2-4 tablespoons flour or more as needed to form the balls
US Customary - Metric

Instructions

  • Process all ingredients in a food processor (except for the flour). You will need to scrape down the sides a couple times. It should be coarse, you don't want to form a paste.
  • Remove the mixture to a medium bowl. Add flour, 1 tablespoon at a time and combine until you can form balls with the dough. It should be dry enough that it doesn't stick to your hands. If needed, season again, to taste.
  • Let the mixture sit for at least 30 minutes in the fridge to firm up some more.
  • Form roughly 16 balls (try to make them the size of the cake pop maker cavities).
  • Transfer the falafel to a preheated, lightly greased cake pop maker, close the lid and bake until golden brown, around 12 minutes. (You may need to flip them halfway through if they don't touch the upper baking plate of the cake pop maker.)
  • Cool for a few minutes and serve.

Notes

  • 1-19 fluid ounce can (540 mL) of chickpeas should work out to 2 cups.
  • I recommend using a cookie dough scoop to form the balls. This ensures uniform size and even baking. A 1.5" scoop is the perfect size for my cake pop maker.
  • Instead of dill, these also taste good with fresh cilantro.
  • For a gluten free option, use chickpea flour.
  • They can be served with a yogurt dipping sauce. I also like to serve them in pitas with chipotle sauce and other veggies.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • You can freeze them for up to 3 months in a freezer-safe bag or container.

Nutrition

Calories: 28kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 118mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Mexican Chorizo and Eggs

by Leave a Comment

Delicious, spicy and filling, chorizo and eggs is a Mexican twist on boring old breakfast standards. You don't need to learn how to make anything complicated to enjoy the warm, savory flavors of this Mexican-inspired dish.

Chorizo and egg scramble on a white plate with toast, small pink flowers scattered on the side.

Basic kitchen tools and just a few standard pantry ingredients make up the main bulk of this recipe, but the real star is the tasty chorizo sausage.

They're essentially a spicy, Mexican style scrambled egg recipe. This low-carb/keto recipe is rounded out with onions, peppers and fresh parsley for some bright garden freshness.

I think you'll also like my recipe for Grandma's scrambled eggs and ground beef scrambled eggs. If you're a fan of sausage and eggs for breakfast, continue on.

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What is Chorizo and Eggs?

It's simply a breakfast dish consisting of scrambled eggs fried together with Mexican chorizo sausage.

Ingredients

  • eggs - I use large eggs.
  • canola oil - Canola oil is a great and naturally flavorless choice for the sauté step, picking up the character of the onion and chorizo and infusing it throughout the dish.
  • white onion - You can also use yellow onion.
  • red and green bell pepper - You can change it up with your favorite color of bell pepper. Choose any variety of bell peppers you like for bright flecks of color in the finished dish.
  • ground chorizo sausage meat - Without the casings. You can either buy it loose or remove the casings yourself.
  • fresh parsley - Look for the flat leaf Italian parsley rather than curly parsley for better flavor, or even dress it up with a little cilantro!

*Check recipe card for ingredient amounts.

Chef's Note: For a hash-style version and a boost of carbs, try adding some diced potatoes. Just add them to the pan with the vegetables.

Chorizo Sausage Types

Not all chorizo is created equally! There are a few different styles of this unique ingredient and your recipe success depends on choosing the right kind. The two main styles of chorizo are Spanish and Mexican.

Both are made from pork and hot spices, but while Spanish chorizo is a smoky, cured and fully cooked sausage that is often found in a dry log like a salami, Mexican chorizo is a tangy raw sausage closer to the consistency of ground beef.

While both are delicious, they are not interchangeable. The style you want for this recipe is the Mexican kind of chorizo for that delectable savory sizzle.

How to Cook Chorizo and Eggs

  1. Beat the eggs in a small bowl with a fork, until the yolks and egg whites are blended.
  2. Preheat a frying pan to medium heat and add the canola oil.
  3. Once the oil is hot, fry the onion and peppers for 2 minutes.
  4. Crumble the chorizo into the pan and fry for about 5 minutes, until fully cooked. Remove excess grease, if needed.
  5. Pour the beaten eggs into the pan with the chorizo mixture. Let the eggs sit in the pan and cook for 1 minute, without stirring. Then, gently stir until the eggs are just cooked. Add salt, to taste.
  6. Serve with fresh parsley, if desired. It can also be served in warm tortillas or tacos.

Pro Tip: Chorizo sausage is usually well-seasoned, so be mindful of adding too much salt. Taste before seasoning!

Chorizo and scrambled eggs on a white plate with parsley.

Serving Tips

  • This dish tastes amazing on its own. However, it's not uncommon to serve with tacos or in warm tortillas with refried beans for a delicious breakfast burrito.
  • Toast or crusty bread complements the soft texture of the scrambled eggs.
  • Try serving these spicy scrambled eggs with some salsa or hot sauce for a flavor boost!
  • Add crumbled cotija, queso fresco, or shredded cheddar or Monterey jack cheese after cooking to make it even more creamy and flavorful.
  • This dish is versatile, so feel free to adapt it to your needs, whether it's for breakfast, brunch, or even a quick, simple dinner!

Recipe FAQs

How long does it last in the fridge?

As long as they are stored in an airtight container in the refrigerator, they should last up to 3 to 4 days.

Should you drain the grease?

When you add the chorizo you might see an excess of that beautiful bright fat cooking out, just like bacon. Remove this carefully with a spoon for a less greasy dish, or leave a little behind for gloriously rich and spicy breakfast.

Is it high in protein?

One serving of this dish contains about 21 grams of protein, so it can be considered a high-protein dish.

Chorizo and eggs on a white plate with a fork.

❤️More Egg Recipes You Will Love

If you tried this 🍳 Mexican Chorizo and Eggs Breakfast Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Chorizo and eggs on plate with fork.
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5 from 2 votes

Mexican Chorizo and Eggs

Delicious, spicy and filling, chorizo and eggs is a Mexican twist on boring old breakfast standards. This low-carb/keto recipe is rounded out with onions, peppers and fresh parsley for some bright garden freshness.
Course Breakfast
Cuisine Mexican
Diet Gluten Free
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 388kcal
Author Joss Dyckson

Equipment

Ingredients

  • 4 eggs
  • 1 tablespoon canola oil
  • ½ cup white onion chopped
  • ½ cup green bell pepper chopped
  • ½ cup red bell pepper chopped
  • 1 cup ground chorizo sausage meat without the casings
  • salt to taste
  • fresh parsley chopped--to garnish
US Customary - Metric

Instructions

  • Beat the eggs in a small bowl with a fork, until the yolks and egg whites are blended.
  • Preheat a frying pan to medium heat and add the canola oil.
  • Once the oil is hot, fry the onion and peppers for 2 minutes.
  • Crumble the chorizo into the pan and fry for about 5 minutes, until fully cooked. Remove excess grease, if needed.
  • Pour the beaten eggs into the pan with the chorizo mixture. Let the eggs sit in the pan and cook for 1 minute, without stirring. Then, gently stir until the eggs are just cooked. Add salt, to taste.
  • Serve with fresh parsley, if desired. It can also be served in warm tortillas or tacos.

Notes

  • As long as the chorizo and eggs are stored in an airtight container in the refrigerator, they should last up to 3 to 4 days.
  • Chorizo sausage is usually well-seasoned, so be mindful of adding too much salt. Taste before seasoning!
  • When you add the chorizo you might see an excess of that beautiful bright fat cooking out, just like bacon. Remove this carefully with a spoon for a less greasy dish, or leave a little behind for gloriously rich and spicy chorizo and eggs.
  • Try serving these spicy scrambled eggs with some salsa or hot sauce for a flavor boost! It's not uncommon to serve with tortillas, tacos or refried beans in a delicious breakfast burrito.

Nutrition

Calories: 388kcal | Carbohydrates: 8g | Protein: 21g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 363mg | Sodium: 805mg | Potassium: 324mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1981IU | Vitamin C: 80mg | Calcium: 58mg | Iron: 3mg

Electric Skillet Mulled Wine

by Leave a Comment

Imagine sitting in front of a fireplace with a hot glass of electric skillet mulled wine. This classic Christmas drink, even more classic than a Brandy Alexander cocktail, starts with a base of red wine that's flavored with cinnamon, sugar, spices and a freshly sliced orange. When you first take a sip, it warms you from the inside out.

Top view of mulled wine with orange slices and cinnamon sticks.

It's the perfect accompaniment to a night of singing Christmas carols, choosing a Christmas tree from the local tree farm or stringing holiday lights on the front porch.

It's one of our family holiday traditions to sip on a warm cup of mulled wine. Other holiday drinks my family and I enjoy every year are this cranberry Moscow mule and Swedish Glögg drink--which is very similar to this mulled wine.

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Ingredients & Tools

  • 1 bottle dry red wine (750 ml)
  • fresh orange
  • whole cloves
  • cinnamon sticks
  • star anise
  • sugar
  • brandy
  • optional garnishes: - dehydrated orange slices, cinnamon sticks, star anise

You will also need an electric skillet.

How to Make it

  1. Combine. Combine all ingredients in the electric skillet.
  2. Simmer. Cover and gently simmer the wine at 200ºF for 30 minutes. Don't let it come to a boil (If it is bubbling too hard in the skillet, you can turn it down to warm).
  3. Strain. Use a strainer to remove the solids.
  4. Serve. Serve warm in heatproof glasses or mugs. If desired, you can garnish with extra dehydrated orange slices, cinnamon sticks and star anise.
Mulled wine in a glass with an orange slice and cinnamon stick.

Tips & Tweaks

This delicious mulled wine recipe is sure to be the hit of your holiday get-together. Make a large batch and serve it with dinner, or serve it as a hot after-dinner drink that your friends and family members can enjoy around the fireplace.

If you're planning on an outdoor activity like making a snowman or choosing a Christmas tree, have a batch of mulled wine ready so you can all warm up afterward.

This wine goes well with hot, savory dishes like a Christmas ham, roasted vegetables and hot mincemeat pies. With sweet sugar and spicy cinnamon, this wine also goes well with classic Christmas desserts like gingerbread cake pops and shortbread cookies. This Christmas cookies recipe is another great option with their crispiness and festive colors!

There's something about the taste of cinnamon and cloves that makes you want to snuggle up in front of the fireplace and wait for Santa to arrive. The kids might not be able to try it, but you can try making a non-alcoholic version like I do with my non-alcoholic virgin Moscow mule recipe. Just use fruit juice instead of wine.

The garnishes are optional, but they're highly recommended. Adding orange slices, cinnamon sticks and star anise will give your drink a fun, festive appearance that's perfect for Instagram. Plus, you can eat the orange slices to enjoy the delicious taste of fresh citrus infused with mulled wine.

Storage & Reheating

  • Fridge: Once cooled, store in an airtight container in the fridge for up to 3 days.
  • Reheat: Reheat it back up in the electric skillet on warm or low heat.
Mulled wine in a glass with an orange slice and cinnamon stick. Star anise on the side.

Which holiday beverage has become a Christmas tradition for your family? Did you enjoy this mulled wine? Share your thoughts in the comments.

📋Recipe

Top view of mulled wine with orange slices and cinnamon sticks.
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5 from 1 vote

Electric Skillet Mulled Wine

This classic Christmas drink of electric skillet mulled wine starts with a base of red wine that's flavored with cinnamon, sugar, spices and a freshly sliced orange.
Course Drinks
Cuisine Greek
Diet Vegetarian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 261kcal
Author Joss Dyckson

Equipment

Ingredients

  • 1 bottle dry red wine 25 oz./750 ml
  • 1 orange sliced
  • 6 whole cloves
  • 2 cinnamon sticks
  • 2 star anise
  • ¼ cup sugar
  • ¼ cup brandy
  • optional garnishes dehydrated orange slices, cinnamon sticks, star anise
US Customary - Metric

Instructions

  • Combine all ingredients in the electric skillet.
  • Cover and gently simmer the wine at 200ºF for 30 minutes. Don't let it come to a boil (If it is bubbling too hard in the skillet, you can turn it down to warm).
  • Use a strainer to remove the solids.
  • Serve warm in heatproof glasses or mugs. If desired, you can garnish with extra dehydrated orange slices, cinnamon sticks and star anise.

Notes

  • Fridge Storage: Once cooled, store in an airtight container in the fridge for up to 3 days.
  • Reheat: Reheat it back up in the electric skillet on warm or low heat.

Nutrition

Calories: 261kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 59mg | Fiber: 2g | Sugar: 16g | Vitamin A: 74IU | Vitamin C: 17mg | Calcium: 34mg | Iron: 1mg

Dill Pickle Pasta Salad

by 4 Comments

Cool, creamy and tangy, this dill pickle pasta salad is a must-try for any dill pickle lovers. It has triple the pickle with the dill pickles, pickle juice and relish that all come together with a creamy dressing.

Dill pickle pasta salad garnished with fresh dill on a clear glass plate, dark background.

Dill pickles and cold pasta might sound like an unusual combination, but once you've tried this dish, you'll realize that it's the perfect complement to sizzling hot dogs, bison steaks, hamburgers (try my tutorial for how to grill frozen burgers), grilled bratwurst and veggie dogs.

Bring this yummy side dish to your next barbecue, potluck or family get-together. While it might remind you of summer, pickle lovers will enjoy this dish any time of year!

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Why You Need to Bring this Salad to Your Next BBQ

  • Perfect for Summer: This creative salad recipe is a great choice for summer picnics, barbecues, birthdays and potlucks. It's light, refreshing, and can be served chilled, making it ideal for hot weather. Check out some more light and refreshing summer recipes.
  • Easy to Prepare: With simple ingredients like pasta, pickles, cheese, and a few pantry staples, it's a convenient dish to whip up in no time.
  • Crowd-Pleaser: The dill pickle flavor appeals to a wide range of palates, making it a hit at gatherings. This salad is a dream come true for pickle-lovers (and even kids) and guests will be asking for the recipe!
  • Make-Ahead Convenience: This salad can be made ahead of time, allowing the flavors to meld and intensify. It's perfect for meal prep or when you need to save time on the day of your event.

Dill Pickle Pasta Salad Ingredients

Dill pickle pasta salad ingredients prepped and labeled.
  • dry short cut pasta - Like elbow or rotini (elbow is my favorite). For a healthier version, you can use whole grain pasta.
  • dill pickles - Plus the juice from the jar.
  • cucumber - English cucumbers or Persian work well.
  • cheddar cheese - I personally like an older cheddar but you can use mild if you like.
  • shallot - You can substitute with red onion.
  • mayonnaise - For the creamy dressing that brings it all together.
  • sweet relish - For extra pickle taste and crunch.
  • fresh dill - Fresh is best. However, you can substitute with dried dill. The ratio is 1 teaspoon of dried dill to 1 tablespoon of fresh dill.

*Check recipe card for ingredient amounts.

Chef's Note: For a vegan option, use dairy-free cheese and mayo substitutes.

How to Make Dill Pickle Pasta Salad

Cooked macaroni in metal colander.

Step 1. Cook the pasta. Cook the pasta al dente, according to package directions. Drain and rinse pasta with cold water.

Cooked macaroni pasta in white bowl.

Step 2. Marinate the pasta. Add the pasta to a large bowl. Add ½ cup pickle juice to the pasta and let sit for 10 minutes.

Dill pickle pasta salad dressing in bowl with whisk.

Step 3. Make the dressing. Meanwhile, in a small bowl, combine all of the dressing ingredients and season with salt and pepper, to taste. Reserve.

Dill pickle pasta salad ingredients in large bowl.

Step 4. Drain the pasta. Drain the pickle juice from the pasta. Again, transfer the pasta to a large bowl. Add the chopped pickles, cucumber, cheese and diced shallot.

Dill pickle pasta salad ingredients with dressing in white bowl.

Step 5. Add dressing. Pour the dressing over the pasta salad.

Dill pickle pasta salad combined in white bowl with wooden spoon.

Step 6. Mix and chill. Mix together really well, until the pasta is fully covered. Cover and refrigerate for 1 to 2 hours.

Woman holding a bowl of dill pickle pasta salad.

Step 7. Serve. Serve garnished with fresh dill, if desired.

Joss' Tips

  • Make sure you cook the pasta al dente so that it has some firmness to it. Overcooking the pasta will leave you with a bowl of mush. You want your pasta to hold up to all of the liquid ingredients.
  • Use high-quality dill pickles for the best flavor. Store-bought pickles are fine, but if you're really looking for a challenge, try making your own pickles for this dish or pick some up from the farmers' market. You can experiment with different brines to create a delicious homemade recipe that's all your own. You could even spice the brine up with some chili peppers.
  • Add a protein like diced chicken, tuna or crispy bacon to make it hearty. This will take it from side dish to main that's perfect for packed lunches.
  • Chill for at least an hour to allow the flavors to meld together. This step is crucial for the best taste.
  • Garnishes: Garnish with extra chopped dill or a few pickle slices on top for a nice presentation.

Serving Suggestions

One of the great things about pasta salad is that you can serve it in a number of ways. While my taco pasta salad is more of a main dish, you can't go wrong serving this pickle pasta salad as a BBQ side dish--it's bound to be a hit.

  • Serve it as a side to hot dogs and hamburgers. Try it with my kimchi hot dog recipe or electric skillet hamburgers.
  • The creaminess works well with Korean kimchi chicken.
  • Add a squirt of buttermilk ranch dressing for an extra burst of summery flavor.
  • This dish was made to be served on paper plates while your guests are talking and laughing in front of the grill.
  • Are you struggling with what to put in your kids' lunches? This creamy pasta salad is perfect to pack along for the school day, especially if your kids are pickle fans.

⭐Speaking of creamy pasta, you might also like my creamy tuna & sun-dried tomato pasta casserole.

Recipe FAQs

How long will it last in the fridge?

This salad will keep covered in the fridge for up to 4 days which makes it a perfect make-ahead dish. I personally prefer how it tastes after it's been chilled for a day. It's still firm and tastes even better than the day of.

Can you freeze it?

I wouldn't recommend freezing this pasta salad because of the mayo, cheddar and other fresh ingredients that don't freeze well.

Dill pickle pasta salad with a fork on a clear glass plate.

❤️More Side Dishes You Will Love

If you tried this Dill Pickle Pasta Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Dill pickle pasta salad on clear, glass plate.
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5 from 3 votes

Dill Pickle Pasta Salad

Cool, creamy and tangy, this dill pickle pasta salad is a must-try for any dill pickle lovers. It's a great choice for summer picnics, barbecues, and potlucks. It's light, refreshing, and can be served chilled, making it ideal for hot weather.
Course Salad, Side Dish
Cuisine American
Diet Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings 8
Calories 559kcal
Author Joss Dyckson

Ingredients

For the Pasta

  • 3 cups dry short cut pasta like elbow or rotini
  • ½ cup dill pickle juice from the pickle jar
  • 1 ½ cups dill pickles chopped
  • ½ cup cucumber diced
  • 1 cup cheddar cheese cubed (small)
  • 1 shallot diced

For the Dressing

  • 1 ½ cups mayonnaise
  • ⅓ cup dill pickle juice from the pickle jar
  • 3 tablespoons sweet relish
  • 2 ½ tablespoons fresh dill chopped
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Cook the pasta al dente, according to package directions. Drain and rinse the pasta with cold water.
  • Add the pasta to a large bowl. Add ½ cup pickle juice, mix well and let sit for 10 minutes.
  • Meanwhile, in a small bowl, combine all of the dressing ingredients and season with salt and pepper, to taste. Reserve.
  • Drain the pickle juice from the pasta. Again, transfer the pasta to a large bowl. Add the chopped pickles, cucumber, cheese and diced shallot.
  • Pour the dressing over the pasta salad and mix together well, until the pasta is fully covered.
  • Cover and refrigerate for 1 to 2 hours.
  • Serve garnished with fresh dill, if desired.

Notes

  • Chill for at least an hour to allow the flavors to meld together. This step is crucial for the best taste.
  • If you need a substitute for the shallot, use a ¼ of a red onion.
  • Make sure you cook the pasta al dente so that it has some firmness to it but is soft enough to have a good texture when served cold.
  • Make it a meal. Add a protein like diced chicken, tuna or crispy bacon to make it more hearty for a packed lunch.
  • This salad will keep covered in the fridge for up to 4 days. I personally like how it tastes after it's been chilled for at least a day.
  • I wouldn't recommend freezing this pasta salad because of the mayo, cheddar and other fresh ingredients that don't freeze well.

Nutrition

Calories: 559kcal | Carbohydrates: 45g | Protein: 11g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 995mg | Potassium: 190mg | Fiber: 2g | Sugar: 4g | Vitamin A: 302IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 1mg

Easy XO Sauce Recipe

by Leave a Comment

XO sauce is a Chinese sauce made from chopped seafood, sesame oil and a rich blend of other ingredients that enhance food with a strong flavor. Here I created an easy, no-cook xo sauce recipe that still has all of that umami flavor with less hassle and less steps.

XO sauce in a jar on white background.

When you're finished and ready to use your sauce, you can stick with authentic Chinese dishes or experiment with different cuisines in a fusion-style.

I like to serve it with these mini Chinese pork buns and cooked vegetables.

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Ingredients

Most recipes use dried seafood, but I've substituted the dried seafood with canned shrimp and scallops for a different (and less time-consuming) spin on it.

  • canned shrimp - They are convenient because they are already cooked.
  • canned scallops - If you can't find canned scallops, replace them with 1 extra tablespoon of finely chopped canned shrimp.
  • oyster sauce
  • chili garlic sauce
  • sesame oil
  • soy sauce
  • fish sauce

Every ingredient in this recipe is perfectly balanced to combine the flavor of seafood with spicy chilies, salty oils and savory sauces. When I was testing this recipe, my family thought it was one of the best XO sauce versions we'd ever tasted, despite not using the dried seafood. It still has that umami flavor that XO sauce is all about!

How to Make it

Like I said earlier, this version is easier than the traditional because you do not need to cook it and less tools are required. All you need to do is:

  1. Mix everything together in a small bowl.
  2. Enjoy!
XO sauce in a jar and a spoon on the side on white background.

Serving Suggestions

If you're not sure how to use XO sauce, this condiment is fairly versatile. You can add it to noodle dishes (like this chicken lo mein stir fry) and stir fries such as my baby bok choy stir fry. Use it to flavor plain rice or as a dipping sauce for shrimp balls.

Add it to your favorite Asian dishes for a taste of the coast. This sauce also pairs well with fresh fish and cooked vegetables. Try adding it to these scallops wrapped in bacon.

You can even add it to hamburgers for a truly eclectic Asian-inspired dish. Just make sure you use it sparingly, as XO sauce has a very strong flavor. A little sauce goes a long way in the kitchen.

Once you've mastered the art of making XO sauce, you can experiment with other authentic Chinese ingredients to put your own twist on this classic condiment. Some suggested ingredients include chopped Jinhua ham, ginger, chilies, brown sugar, etc. Just make sure you use a delicate touch, as a single ingredient can alter the flavor of this sauce.

Storage

To store your sauce, simply pour it into an airtight container and store it in the fridge for up to two weeks.

XO sauce in a jar on white background with black sesame seeds scattered around.

More Delicious Sauce Recipes to Try

If you tried this Easy XO Sauce Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Xo sauce in a jar.
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5 from 2 votes

Easy XO Sauce Recipe

XO sauce is a Chinese sauce made from chopped seafood, sesame oil and a rich blend of other ingredients that enhance food with an umami flavor. This is an easy no-cook version.
Course Condiment, Sauce
Cuisine Chinese
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 tablespoons
Calories 27kcal
Author Joss Dyckson

Ingredients

  • 2 tablespoons canned shrimp finely chopped
  • 1 tablespoon canned scallops1 finely chopped
  • 2 tablespoons oyster sauce
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • ½ teaspoon fish sauce
US Customary - Metric

Instructions

  • Mix everything together in a small bowl.
  • Serve!

Notes

  1. If you can't find canned scallops, replace them with 1 extra tablespoon of finely chopped canned shrimp.
  2. XO sauce can be added to stir-fries, noodles, rice, as a dipping sauce, etc. It is a strong, concentrated sauce that should be used sparingly.
  3. It can be stored in a jar or airtight container in the refrigerator for up to 2 weeks.

Nutrition

Calories: 27kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 355mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

Peanut Butter Soup

by 19 Comments

It is the cold season again and what better way to warm up than with a West African staple that is peanut butter soup? With the creamy peanut butter, spicy chili powder and black pepper, it is packed with flavor and nutrients.

Peanut butter soup in a bowl on wooden board.

My first bowl of peanut butter soup was many years ago in Virginia and this version, that I tested many times to get the flavors right, tastes just like I remember.

A lot of peanut butter soup recipes are chunky (like my beef cabbage soup) but I wanted to make it the way I remembered it, which is puréed. You can, of course, skip that step if you don't like to stray from a chunky soup.

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What is Peanut Butter Soup?

Also known as groundnut soup in Ghana, peanut butter soup is a comfort food that uses ground-up peanuts as the star ingredient plus sweet potatoes, broth, tomato sauce and spices. The peanut butter helps thicken the soup and adds fiber, nutrition, and flavor.

Ingredients

Peanut butter soup ingredients prepped and labeled on light background.
  • peanut butter - Go for a smooth peanut butter. You can use natural or the more common peanut butter, which has ingredients like sugar and salt that help enhance the flavor (the regular peanut butter tastes better in this soup and it's the kind I use).
  • sweet potatoes - Sweet potatoes and yams are often mixed up, but they're different plants. You want to buy the sweet potatoes that have that nice and bright orange colored flesh. Yams have a rough skin and are brown in color; we don't want to use those here.
  • red bell pepper - I have had people accidentally use hot peppers instead of red bell pepper in this soup, which I'm sure was unpleasant. Bell peppers aren't spicy and that is what we are using in this recipe.
  • onions - Just your basic yellow cooking onions.
  • vegetable broth - If you wish to use a different broth for dietary or flavor reasons, use chicken broth.
  • cilantro - Fresh cilantro is an optional garnish, along with the peanuts and curry powder.

*Check recipe card for ingredient amounts.

Chef's Note: A cooked protein can be added after blending if you like chunkier, meatier soup: tofu or chicken work best. I prefer it without.

How to Make Peanut Butter Soup

Red bell pepper, onion and garlic in pot.

Step 1: Cook the vegetables. Heat the oil over medium heat in a large pot. Add the onions and bell peppers and cook until softened (around 5 minutes). Careful not to brown the onions. Add the garlic and cook for 30 more seconds.

Peanut butter soup in pot on cooktop.

Step 2: Add broth. Add the vegetable broth, tomato sauce, sweet potatoes, black pepper and chili powder. Bring to a boil.

Peanut butter soup in pot with lid on cooktop.

Step 3: Simmer. Lower heat, cover and simmer for 15 minutes.

Peanut butter on spoon over soup in pot.

Step 4: Add peanut butter. Add peanut butter and stir to melt it into the soup.

Peanut butter soup in jar with immersion blender, and peanuts on the side.

Step 5: Blend. Pour everything into a blender. Make sure the steam vent is open. Cover the vent with a kitchen towel to avoid splatter and process until smooth and creamy. Alternatively, you can use an immersion blender to process the soup directly in the pot.

Peanut butter soup in a white bowl with chopped peanuts and cilantro.

Step 6. Serve. Season with some salt, if needed. Top with cilantro, peanuts and a pinch of curry powder. Serve!

Tips

How to chop an onion on cutting board collage.
  • Dicing the onion. To dice your onion evenly, cut the onion in half through the root and peel the skin off. Cut narrow vertical slices while keeping the root attached. Hold the onion and cut horizontally into it, again leaving the root attached. Slice the onion halves downward to get diced onions.
  • For a thicker soup. I tested this recipe to make it thicker, as that seems to be what many of you were looking for. Here is what you need to do to thicken it:
    • Add an extra 2 cups of peeled, chopped sweet potatoes to the pot before simmering (so instead of 2 cups, you will use 4 cups).
    • Use ½ cup less broth (instead of 4 cups broth, you will use 3 ½ cups).
    • Note that you may have to adjust the seasoning if you make this change.
  • Blending. If you don't have a regular blender, an immersion blender will work well. You have more control, more room to blend, and you don't need to worry about overheating your blender. Since the pot does not have a cover while blending with an immersion blender, be careful about spilling or splashing.

What to Serve With it

  • Bread. Nothing pairs better with soup than slices of bread: try this garlic naan bread or pretzel buns. The bread soaks up the last drops of soup when you are finished.
  • Rice. Another great side dish is plain rice to make it more filling. The soup's thickness is often compared to curry, so the soup will get absorbed into the rice in a similar way.
  • Drinks. Peanut butter goes well with whiskey but if that's too hard for you and your guests, try a pale ale or a chocolatey stout if you're looking for something with sweet notes.

Storage & Reheating

  • Fridge Storage: Let the soup cool for no more than 2 hours at room temperature and then transfer to an airtight container. Store in the fridge for up to 4 days.
  • Freezer Storage: Freeze in an airtight container for up to 3 months. Leave room at the top of the container for expansion. Label the container with the date it was placed in the freezer. Thaw in the fridge overnight.
  • Reheating Instructions: Reheat the soup back up to a hot temperature on the stove.

Recipe FAQs

What origin is peanut soup?

Peanut butter soup originated in West Africa.

How much protein is in peanut soup?

In this peanut butter soup, there is 14 grams of protein per serving.

Peanut butter soup in a ladle and bowl.

More Cultural Dishes You Will Love

Do you prefer your soup smooth or chunky? If you tried this 🥜 Peanut Butter Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

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Peanut butter soup in a speckled bowl.
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4.84 from 18 votes

Peanut Butter Soup

With the creamy peanut butter, spicy chili powder and black pepper, this peanut butter soup is packed with flavor. Also known as groundnut soup in Ghana, West Africa, it is a comfort food that uses ground-up peanuts as the star ingredient.
Course Soup
Cuisine African
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 405kcal
Author Joss Dyckson

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 cup yellow onions chopped
  • ½ cup red bell pepper chopped
  • 2 tablespoons fresh garlic minced
  • 4 cups vegetable broth
  • 1 cup tomato sauce
  • 2 cups sweet potatoes peeled and chopped
  • ½ teaspoon black pepper
  • ½ teaspoon chili powder
  • ⅔ cup peanut butter
  • Garnishes: fresh cilantro, chopped peanuts and curry powder
US Customary - Metric

Instructions

  • Heat the oil over medium heat in a large pot. Add the onions and bell peppers and cook until softened (around 5 minutes). Careful not to brown the onions.
    Red bell pepper and onion in pot.
  • Add the garlic and cook for 30 more seconds.
    Red bell pepper, onion and garlic in pot.
  • Add the vegetable broth, tomato sauce, sweet potatoes, black pepper and chili powder. Bring to a boil.
    Peanut butter soup in pot on cooktop.
  • Lower heat, cover and simmer for 15 minutes.
    Peanut butter soup in pot with lid on cooktop.
  • Add peanut butter and stir to melt it into the soup.
    Peanut butter on spoon over soup in pot.
  • Pour everything into a blender. Make sure the steam vent is open. Cover the vent with a kitchen towel to avoid splatter and process until smooth and creamy. Alternatively, you can use an immersion blender to process the soup directly in the pot.
    Peanut butter soup in jar with immersion blender, and peanuts on the side.
  • Season with some salt, if needed. Top with cilantro, peanuts and a pinch of curry powder. Serve!
    Peanut butter soup in white bowl on cutting board.

Notes

  • Fridge Storage: Let the soup cool for no more than 2 hours at room temperature and then transfer to an airtight container. Store in the fridge for up to 4 days.
  • Freezer Storage: Freeze in an airtight container for up to 3 months. Leave room at the top of the container for expansion. Label the container with the date it was placed in the freezer. Thaw in the fridge overnight.
  • Reheating Instructions: Reheat the soup back up to a hot temperature on the stove.
  • For a thicker soup all you have to do is:
    • Add an extra 2 cups of peeled, chopped sweet potatoes to the pot before simmering (so instead of 2 cups, you will use 4 cups).
    • Use ½ cup less broth (instead of 4 cups broth, you will use 3 ½ cups).
    • Note that you may have to adjust the seasoning if you make this change.

Nutrition

Calories: 405kcal | Carbohydrates: 36g | Protein: 14g | Fat: 26g | Saturated Fat: 5g | Sodium: 1509mg | Potassium: 845mg | Fiber: 7g | Sugar: 14g | Vitamin A: 10966IU | Vitamin C: 35mg | Calcium: 72mg | Iron: 2mg

Baked Crab Cakes

by Leave a Comment

Made from crab meat, herbs and spices, and a refreshing sauce made from lime juice and Greek yogurt, these restaurant-quality baked crab cakes will be the star of your next family dinner or seafood cookout.

When you take a bite, you'll imagine that you're sitting on the coast, listening to seagulls overhead and the waves lapping against the shore. It's simple enough that anyone can make it, but so delicious that you'll have to keep yourself from sneaking bites before dinner is served.

Crab cakes stacked on plate with yogurt, mint and sliced avocado.
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Ingredients

For the Crab Cakes:

  • canned crab meat - drained
  • crab sticks - shredded (the crab sticks are imitation crab)
  • egg
  • red onion - diced
  • flour
  • paprika
  • Old Bay Seasoning
  • salt
  • lemon juice - freshly squeezed

For the Sauce:

  • Greek yogurt
  • lime - freshly squeezed
  • salt
  • fresh mint leaves - to garnish (these are completely optional)

How to Make Them

When you're done, you'll have an Instagram-ready plate that looks like it was freshly delivered from the nearest seafood restaurant. But this is no prepackaged meal--it's a home-cooked dish that was made from fresh ingredients right in your own home. These crab cakes are also baked in the oven....not fried, to avoid that extra oil and heaviness before dinner.

  1. Preheat. Preheat oven to 400ºF. Line a baking sheet with foil and lightly grease it.
  2. Form the crab cakes. In a bowl, mix the crab with the egg, onion, flour, paprika, Old Bay seasoning and salt. Add a squeeze of fresh lemon juice. Form about 12 small patties with a spoon (if the mixture is too wet, add a little more flour until you can form the patties).
  3. Bake. Drop them on the foil-lined baking sheet. Bake for 20 minutes, or until golden brown.
  4. Make the sauce. For the sauce, add freshly squeezed lime juice and salt, to taste, to the Greek yogurt.
  5. Serve. Serve the crab cakes with the yogurt sauce and fresh mint leaves.
Crab cakes stacked on plate with yogurt and sliced avocado.

Serving Suggestions

You've probably had baked crab cakes before, but have you ever tried them with Greek yogurt sauce? Spice up your recipe with this rich, cooling sauce that perfectly complements the spiciness of the crab cakes. A squeeze of lime or lemon juice adds an extra kick of flavor.

I also made a vegetarian version of crab cakes so that vegetarians don't have to miss out on this delicious appetizer.

Serve wedges on the side for your guests. You can try other sauces that go well with crab cakes such as remoulade, tartar or chipotle sauce; I have a recipe tutorial for how to make chipotle sauce.

In a lot of ways, crab cakes are the perfect summer appetizer. When you eat seafood, you can't help but think of sunny coastlines and ocean waves sparkling in the sun.

They go well with other summer dishes like salads, roasted vegetables, sliced avocado and gazpacho. You could even serve them on the side of this electric skillet seafood chowder. As for drinks, try a pilsner beer or Sauvignon Blanc wine.

Liven up your next family get-together by making these delicious crab cakes the center of a big seafood cookout. Make a large batch of the yogurt sauce for dipping, and your guests will be raving about this appy for years to come.

And if you're in the middle of winter, the taste of seafood can lift people's spirits and make them think about sunnier times ahead. On cooler days, I love serving these crab cakes with a creamy chowder.

As you can see, this delicious dish can be enjoyed all year round--and better yet, most of the ingredients can be found right in your own fridge or pantry.

Storage & Reheating

  • Fridge: Store your cooked crab cakes in a covered container in the fridge for up to 3 days.
  • Freezer: Store them in the freezer for up to 3 months in a freezer safe bag or container.
  • Reheat: They can be reheated in the oven or microwave. Preheat the oven to 350°F and pop them in the oven for 10 to 15 minutes or until heated through.
Crab cakes stacked on plate with yogurt.

What's your favorite way to serve up baked crab cakes? Let me know in the comments and please share the recipe.

HUNGRY FOR MORE? TRY OUR:

Peanut Butter Soup

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Crab cakes stacked on plate with yogurt, mint and sliced avocado.
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5 from 1 vote

Baked Crab Cakes

Made from crab meat, herbs and spices, these restaurant-quality crab cakes will be the star of your next family dinner.
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 crab cakes
Calories 43kcal
Author Joss Dyckson

Equipment

Ingredients

For the Crab Cakes:

  • 6 ounces canned crab meat drained
  • 3 ounces crab sticks shredded
  • 1 egg
  • ¼ cup red onion diced
  • ¼ cup flour or more as needed
  • 1 teaspoon paprika
  • 1 teaspoon Old Bay Seasoning
  • ¼ teaspoon salt
  • 1 lemon

For the Sauce:

  • ½ cup Greek yogurt
  • 1 lime freshly squeezed
  • salt to taste
  • fresh mint leaves to garnish (optional)
US Customary - Metric

Instructions

  • Preheat oven to 400ºF. Line a baking sheet with foil and lightly grease it.
  • In a bowl, mix the crab with the egg, onion, flour, paprika, Old Bay seasoning and salt. Add a squeeze of fresh lemon juice.
  • Form about 12 small patties with a spoon (if the mixture is too wet, add a little more flour until you can form the patties).
  • Drop them on the foil-lined baking sheet. Bake for 20 minutes, or until golden brown.
  • For the sauce, add freshly squeezed lime juice and salt, to taste, to the Greek yogurt.
  • Serve the crab cakes with the yogurt sauce and fresh mint leaves.

Notes

  • Store your cooked crab cakes in a covered container in the fridge for up to 3 days.
  • Store them in the freezer for up to 3 months. They can be reheated in the oven or microwave.

Nutrition

Calories: 43kcal | Carbohydrates: 5g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 144mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 233IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg

Red Wine & Cheese Dip (for Mini Slow Cooker)

by 2 Comments

Put your mini slow cooker to use with this delicious red wine and cheese party dip that combines a few of my favorite things: melted cheese with the fresh taste of citrus and a full-bodied red wine. Your guests will enjoy scooping the bubbling cheese dip right from your food warmer or mini crock pot.

Red wine cheese dip in mini slow cooker with tortilla chips on the side.

A mini slow cooker isn't just a cute kitchen appliance--it's also the perfect vessel for dips like this red wine dip, my bison cheeseburger party dip, Franks red hot buffalo chicken dip and other hot, appetizer dips.

Adding booze can really elevate the flavor profile, just like it does in beer cheese dip.

This little dipper recipe takes about an hour to warm up, so plan accordingly. You can start heating up the dip ahead of time or let it simmer while your guests are still arriving. Either way, you'll be serving up a unique appetizer that keeps everyone happy.

Check out more of my easy & delicious appetizer recipes here.

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Red Wine and Cheese Party Dip Ingredients

In this recipe, I've combined soft cream cheese with cheddar cheese, red wine, fresh orange juice and mild spices. The result is a hot, bubbling dip that resembles a pot of fondue.

This recipe makes 2 cups of cheese sauce but the serving size can easily be adjusted in the recipe card to fit your crock pot, large or small.

Red wine cheese dip ingredients labeled.
  • cream cheese - softened
  • old cheddar cheese (white) - shredded
  • red wine - cabernet sauvignon works great or pair it with your favorite red wine to bring out the rich flavor in this recipe
  • orange juice - freshly squeezed
  • ground thyme - a go-to herb for cheese but also complements the earthiness of cabernet sauvignon
  • salt - to enhance the flavor

*Check recipe card for ingredient amounts.

Recipe Tweaks

Once you've mastered this recipe, you can try experimenting with different types of cheddar:

  • Try shredding an aged farmhouse cheddar or a block of white Vermont cheese.
  • Gouda is a great melting cheese and pairs well with red wine, so you might want to give that a try.

How to Make Red Wine and Cheese Dip

Red wine cheese dip ingredients combined in bowl.

Step 1. Combine. Combine all dip ingredients in a medium bowl until smooth. Season with salt, to taste.

Red wine cheese dip ingredients in mini slow cooker.

Step 2. Transfer. Add the dip to a mini warmer or slow cooker (such as the crock pot little dipper).

Chef's Note: I know it might not look very appetizing at this point, but once it cooks and the cheese melts, everything will come together beautifully. You'll end up with a hot, creamy, and irresistibly delicious, crockpot cheese dip!

Hot red wine cheese dip in mini slow cooker.

Step 3. Heat. Heat until the cheese is fully melted and bubbly, about 60 minutes or more.

Red wine cheese dip in mini slow cooker with fresh thyme.

Step 4. Serve. Serve with tortilla chips, crispy breadsticks, crusty bread and/or crackers.

Top Tip

You can stir the cheese dip occasionally, as it cooks, to help combine the ingredients.

Serving Suggestions

Tray of assorted crackers and baguette slices.
  • Offer a selection of dipping materials like crusty bread, crackers, chips, mini breadsticks and more. Your guests will be delighted by the creamy concoction that melts in their mouths with gooey, cheesy deliciousness.
  • Unlike most party dips, which are served cold, dump dip is served hot like a pot of white cheddar nacho cheese sauce. As a result, this dip is much heartier and more filling than traditional party appetizers.
  • Serve this dip as an after-dinner snack while you sip on some bubbly or make it the centerpiece of the meal.
  • Serve it for special occasions such as Thanksgiving, Christmas, New Year's Eve, Valentine's Day, the Super Bowl, birthdays etc.

Storage & Reheating Tips

  • Storage: The dip can be refrigerated for up to 3 to 5 days. I let it cool first and then I cover the mini slow cooker and place it in the fridge.
  • Reheating: It can be reheated in the mini food warmer/slow cooker until hot and bubbling. You might need to whisk in a touch of milk because it tends to thicken the more you heat it.
Red wine cheese dip in mini slow cooker on pot holder.

More Cheesy Appetizers to Try

If you tried this Red Wine and Cheese Dip Recipe (for Mini Slow Cookers) or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Red wine cheese dip in mini slow cooker.
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5 from 3 votes

Red Wine and Cheese Dip (for Mini Slow Cooker)

Put your mini slow cooker or food warmer to use with this delicious, red wine and cheese party dip that combines a few of my favorite things: melted cheese with the fresh taste of citrus and a full-bodied red wine.
Course Appetizer, Snack
Cuisine American, Canadian
Diet Vegetarian
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8 ¼ cup servings
Calories 199kcal
Author Joss Dyckson

Equipment

Ingredients

  • 6 ounces cream cheese ¾ of a brick--softened
  • 8 ounces old white cheddar cheese shredded--about 2 ½ cups
  • 5 tablespoons red wine cabernet sauvignon
  • ¼ cup orange juice freshly squeezed
  • ¼ teaspoon ground thyme
  • salt to taste
US Customary - Metric

Instructions

  • Combine all dip ingredients in a medium bowl until smooth. Season with salt, to taste.
  • Add the dip to a mini warmer or slow cooker (such as the crock pot little dipper).
  • Heat until the cheese is fully melted and bubbly, about 60 minutes or more. You can stir it occasionally to help combine the ingredients.
  • Serve with tortilla chips, crispy breadsticks and/or crackers.

Notes

  • This recipe makes 2 cups of cheese dip but the serving size can easily be adjusted in the recipe card to fit your crock pot, large or small.
  • The dip can be refrigerated for up to 3 to 5 days. I let it cool first and then I cover the mini slow cooker and place it in the fridge.
  • It can be reheated in the mini food warmer/slow cooker until hot and bubbling. You might need to whisk in a touch of milk because it tends to thicken the more you heat it.
  • Note that it will thicken as it cools.

Nutrition

Calories: 199kcal | Carbohydrates: 2g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 245mg | Potassium: 84mg | Fiber: 1g | Sugar: 2g | Vitamin A: 585IU | Vitamin C: 4mg | Calcium: 228mg | Iron: 1mg

Cajun Blackened Chicken Breast

by 26 Comments

Hot, spicy and bursting with flavor, this Cajun-inspired blackened chicken breast is a Louisiana favorite. The paprika, chili powder and other spices blend together to form a spicy, flavorful crust that turns an ordinary chicken breast into a tantalizing entrée.

Blackened chicken breast on white plate with lime wedges.

This chicken is perfectly cooked and juicy on the inside--and the blackened crust adds the perfect crunch, taste and texture.

If you haven't had blackened meat before, you might think it's burnt. But when you take a bite, you'll be blown away by the crisp crust and the delicious flavor that's seared right into the meat. It adds a hot, smoky flavor to regular chicken breast.

The right sides can turn a typical dinner into a delicious restaurant-quality meal so use this recipe to get creative with your menu! I love it with this creamy kimchi mac and cheese, potato galette and/or burrata salad.

I also created this lime cream sauce to perfectly complement this spicy, blackened chicken dish.

Once you've mastered this dish, you'll be able to come up with a new way to serve it every day of the week.

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What is Blackened Chicken?

Blackened chicken is an authentic Cajun method of preparing chicken. When you blacken the meat, you're searing the spices and oils rubbed into the meat to create a dark, flavorful crust. It was popularized as recently as the 1980s by chef Paul Prudhomme in New Orleans.

Ingredients

Blackened chicken ingredients prepped and labeled.
  • boneless, skinless chicken breast - they can be sliced in half lengthwise to cook faster in the pan if preferred
  • blackening spices - paprika, garlic powder, Italian seasoning, chili powder, salt and pepper

*Check recipe card for ingredient amounts.

How to Make Blackened Chicken

Cajun blackening spices on plate with small wooden spoon.

Step 1: Combine spices. Mix all spices together really well and spread them out on a flat plate.

Raw chicken breast on plate with silicone brush and oil.

Step 2: Brush chicken with oil. Pat the chicken breasts dry with paper towel. Brush the chicken breasts with canola oil on both sides.

Raw chicken breast covered in blackening spices on plate.

Step 3: Coat chicken with spices. Completely cover the chicken breasts with the blackening spice on both sides.

Cajun-spice covered chicken breasts in pan.

Step 4: Cook. Heat a non-stick skillet or cast-iron pan to medium-high heat and add 2 tablespoons canola oil. Once the oil is hot, swirl to coat the pan and add the chicken breasts. Cook for around 5 minutes per side or until blackened and fully cooked.

Blackened chicken breasts in pan.

⭐ Pro Tip: If you are frying a second batch of chicken breasts, you will likely need to reheat more oil in the pan.

Blackened chicken breast on cutting board.

Step 5: Rest. Transfer to a cutting board and let rest for 5 minutes before slicing.

Blackened chicken breasts on white plate with lime wedges.

Step 6: Serve. Serve the blackened chicken breast with lime or lemon wedges and freshly chopped parsley.

Alternative Cooking Method

As an alternative cooking method, you could sear the chicken breasts for a few minutes on each side to achieve that dark crust and then continue baking in a 350°F oven for 5 to 10 minutes, or until the chicken reaches an internal temperature of 165°F.

This method works well if the chicken breasts are very thick.

Clean Up Tips

Your pan is going to be a mess of oil and spices when you're all done blackening the chicken. Luckily, since it's non-stick, it shouldn't be too difficult to clean up. Here are some tips if you aren't exactly sure how to proceed:

Dirty frying pan with spatula.
  1. Let the pan cool down.
  2. Scrape the cooked on bits with a silicone or plastic spatula so that you don't scratch the non-stick surface. Discard the bits.
  3. Use a paper towel to wipe up any oil left in the pan and discard the paper towel.
  4. Wash the pan in warm soapy water.

Blackened Chicken Breast Serving Suggestions

  • For best results, serve your blackened chicken over a bed of rice or pasta dish such as fettuccine Alfredo or lemon basil pasta. The carbohydrates make this dish more filling and balance out the spiciness of the meat. You can stick with plain rice or try seasoning it with chicken broth or a blend of Cajun spices.
  • You can also use chicken tenders for this recipe, but they may not take as long to cook so keep an eye on them.
  • For an extra restaurant-quality touch, serve your blackened chicken breast with a lemon or lime wedge that your guests can squeeze over their dish.
  • Break out your most colorful, festive plates to make the dish appear more vibrant like it's Louisiana roots.
  • Like most chicken dishes, this recipe pairs well with vegetables. If you're serving this dish for dinner, try grilling up some corn or broccoli and garnishing the plate with fresh cherry tomatoes. I have a great recipe tutorial for how to grill broccoli.
  • You can also add a side salad with lettuce and fresh vegetables. Or, make it the centerpiece of a fresh Caesar salad.
  • Fried and mashed potatoes are another classic side.
  • For an extra kick of heat, try serving it with grilled peppers.
  • Make blackened chicken sandwiches/burgers or Cajun chicken macaroni and cheese.
  • Shred the chicken and add it to tacos or to this slow cooker buffalo chicken dip.
  • And if you want the authentic Louisiana experience, cook up a pot of red beans or jambalaya.

Start Planning Your Weekly Lunches

  • With this recipe, you can add some flavorful protein to your weekly lunches.
  • Pack diced or shredded chicken with fresh vegetables and a carbohydrate like angel hair pasta or this cold caprese pasta salad.
  • The sliced chicken works well in wraps and green salads. You can use a whole breast in sandwiches.
  • This recipe pairs well with vegetable sides like diced bell peppers, roasted white asparagus, sliced avocado, chopped/roasted sweet potatoes and seasoned corn.
  • Cooked chicken stores well in the fridge, so you can pack your lunches for a couple of days in advance.

Cajun Blackened Chicken Breast FAQs

What spices are in blackening spice?

Blackening seasoning is a combination of paprika, garlic powder, chili powder, dried herbs, salt and pepper to create a hot, savory blend.

How do you store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 to 4 days.

How do you reheat the blackened chicken?

Reheat in the oven at 350°F, in an air fryer or in the microwave. You can also enjoy it cold and sliced in salads, wraps or sandwiches.

Blackened chicken breasts with parsley and lime wedges.

More Chicken Recipes You Will Love

If you tried this Cajun Blackened Chicken Breast Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Blackened chicken breast on plate with lime wedges and cilantro.
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5 from 12 votes

Cajun Blackened Chicken Breast

Hot, spicy and full of flavor, this Cajun-inspired blackened chicken breast is a Louisiana favorite. Here's how to make blackened chicken in your own kitchen!
Course Main Course
Cuisine Cajun
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 224kcal
Author Joss Dyckson

Equipment

Ingredients

  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 chicken breasts boneless and skinless
  • 3 tablespoons canola oil divided
  • lime wedges
  • fresh parsley chopped
US Customary - Metric

Instructions

  • Mix all spices together really well and spread them out on a flat plate.
    Cajun spices on plate with small wooden spoon.
  • Pat the chicken breasts dry with paper towel. Brush the chicken breasts with canola oil on both sides.
    Raw chicken breast on plate with silicone brush.
  • Completely cover the chicken breasts with the blackening spice on both sides.
    Raw chicken breast covered in blackening spices on plate.
  • Heat a non-stick skillet or cast-iron pan to medium-high heat and add 2 tablespoons canola oil. Once the oil is hot, swirl to coat the pan and add the chicken breasts. Cook for around 5 minutes per side or until blackened and fully cooked (the internal temperature should read 165°F on a meat thermometer).
    Cajun-spice covered chicken breasts in pan.
  • Transfer to a cutting board and let rest for 5 minutes before slicing.
    Blackened chicken breast on cutting board.
  • Serve with lime or lemon wedges and freshly chopped parsley.
    Blackened chicken breast on white plate with lime wedges.

Notes

  • Thick chicken breasts tip: Chicken breasts that are very thick can be sliced in half lengthwise to cook faster.
  • Oil: If you are frying a second batch of chicken breasts, you will likely need to reheat more oil in the pan.
  • Fridge Storage: Store any leftovers in an airtight container in the fridge for up to 4 days.
  • To Reheat: Reheat in the oven at 350°F, in an air fryer or in the microwave. You can also enjoy it cold.
  • Leftover ideas: Blackened chicken is great for leftovers. You can add it to sandwiches, wraps, salads, etc.
  • Here are some non-stick frying pan clean up tips: Let the pan cool down. Scrape the cooked on bits with a silicone or plastic spatula so that you don't scratch the non-stick surface. Discard the bits. Use a paper towel to wipe up any oil left in the pan and discard the paper towel. Wash the pan in warm soapy water.

Nutrition

Calories: 224kcal | Carbohydrates: 7g | Protein: 26g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 72mg | Sodium: 1332mg | Potassium: 611mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2390IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 3mg

Creamy Burrito Casserole

by 2 Comments

This oven-baked creamy burrito casserole has multiple layers of meat, cheese, flour tortillas and peppers; it is like eating a Mexican-style lasagna! It's a fun and easy dinner the whole family will love.

Creamy burrito casserole getting scooped up by spatula.
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❤️ Why I Love This Recipe

I love any and all burritos, including homemade kimchi burritos, refried bean burritos, fast food burritos, but especially this Tex-Mex burrito casserole.

  • It is flavorful, fun and easy to assemble!
  • It's large enough to feed guests if you're having a super bowl party, dinner party or birthday, especially if you assemble two at once.
  • But it's actually perfect for any day of the week.
  • It's a great make ahead meal because you can freeze it and reheat it later.
  • You can make it spicy or mild, depending on who you are serving it to.

🥘 Ingredients

Creamy burrito casserole ingredients prepped and labeled.
  • medium flour tortillas - I find anywhere between 7" and 8" tortillas work great for this recipe but if you have a larger size on hand, just use a little less.
  • ground beef - Ground beef makes everything taste better, but if you want a leaner substitute, ground turkey is great for this recipe. It has less fat and doesn't disrupt the multiple flavors.
  • black beans - I buy them canned for convenience but make sure to drain and rinse them well.
  • cheddar cheese - You'll get best results if you shred it yourself, but if you want to buy pre-shredded, that is okay too.
  • onions- Yellow onions are ideal but you can use white.
  • jalapeño peppers - You can substitute with green bell pepper for less heat. Another good substitute for jalapeños is a can or two of green chilies; they are like jalapenos in flavor, but milder.
  • red chili peppers - You can also substitute these with red bell pepper for less heat.
  • Mexican spice mix - Mexican seasoning usually consists of garlic, onion and chipotle powders, dried cilantro, oregano and other spices. It is available in most grocery stores, but if you cannot locate it or make it yourself, substitute it with taco or burrito seasoning. It will still have plenty of flavor.

*Check recipe card for ingredient amounts.

🔪 How to Make this Burrito Casserole

Burrito casserole ground beef filling getting cooked in pan.

Step #1. Cook the ground beef and onions. Preheat oven to 350°F. In a large skillet over medium-high heat, cook the ground beef and onion, crumbling the beef as it cooks (5 to 7 minutes). Drain any excess liquid (Image 1).

Step #2. Add the beans and seasoning. Add the Mexican seasoning and beans and heat through. Add salt and pepper, to taste. Set aside (Image 2).

Creamy burrito casserole getting assembled collage.

Step #3. Make the creamy sauce. In a medium bowl, mix the tomato sauce with the sour cream (Image 3).

Step #4. Spread it out. Spread half of the sauce mixture onto the bottom of a 9" x 13" baking dish (Image 4).

Step #5. Layer tortillas. Add a layer of 3 flour tortillas on top, making smaller pieces and overlapping them until fully covered (Image 5).

Step #6. Add cheese. Top with a layer of shredded cheese (about 1 cup) (Image 6).

Creamy burrito casserole layers collage.

Step #7. Add beef. Add a layer of the ground beef mixture (about ½ of it) (Image 7).

Step #8. Repeat the layers. Repeat all layers 1 more time (sauce mixture, 3 remaining tortillas, 1 cup cheese and the remaining ground beef) (Image 8).

Creamy burrito casserole before and after baking collage.

Step #9. Final layer. Finally, top with the remaining cheese and peppers (Image 9).

Step #10. Bake. Bake for about 25 to 35 minutes, until the cheese is melted and bubbly (Image 10).

Piece of creamy burrito casserole on white plate with forks.

Step #11. Serve. Let stand for a few minutes before serving. Garnish with fresh cilantro and serve.

🧅 Onion Chopping Tips

How to chop an onion on cutting board collage.
  • This burrito casserole recipe calls for 1 chopped onion, and that means tears. To limit the tears, cut the onion in half lengthwise with a sharp knife on a cutting board (Image 1).
  • Don't cut off the sprouting end (the hairy end) because that is where most of the chemical comes from and it helps hold the onion together as you are slicing into it.
  • Face the cut sides down on the cutting board. This keeps the exposure of the fumes at a minimum. Make vertical cuts across the onion, leaving the end in tact (Image 2).
  • Slice halfway into the onion horizontally until you get to the root end (Image 3).
  • Begin chopping the onion (Image 4).
  • Now you have some beautifully chopped onions to use in this recipe.
  • Another tip to avoid those tears? Breathe through your mouth and use a fan to blow the fumes in the other direction.

🥗 What to Serve With Creamy Burrito Casserole

🌡️ Storage Tips

  • Fridge: Refrigerate any leftovers in an airtight container in the fridge for up to 3 to 4 days.
  • Freezer: You can also freeze it for up to 2 to 3 months, but let it cool first. After that time, the casserole will start to dry out and/or lose quality so it's best to eat it within that time frame.
  • Reheating: Reheat in a 350°F oven, covered in foil, until heated through.
Creamy burrito casserole in casserole dish on wooden background.

🌶️ More Spicy & Delicious Recipes

If you tried this Creamy Burrito Casserole Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Creamy burrito casserole in white casserole dish.
Print Pin
5 from 5 votes

Creamy Burrito Casserole

This creamy burrito casserole has multiple layers of meat, cheese, flour tortillas and peppers; it is like eating a Mexican-style lasagna! It's a fun and easy dinner the whole family will love.
Course Main Course
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 529kcal
Author Joss Dyckson

Equipment

Ingredients

  • 1 pound ground beef
  • 1 cup yellow onion chopped
  • 2 tablespoons Mexican seasoning or taco seasoning
  • 1 cup canned black beans drained and rinsed
  • 1 cup tomato sauce
  • 1 cup sour cream
  • 6 medium flour tortillas around 7" to 8"
  • 3 ½ cups cheddar cheese shredded
  • ½ cup jalapeño peppers seeded and chopped (replace with green bell pepper for less heat)
  • ½ cup red chili peppers seeded and chopped (replace with red bell pepper for less heat)
  • fresh cilantro to garnish
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Preheat oven to 350°F. In a large skillet over medium-high heat, cook the ground beef and onion, crumbling the beef as it cooks (5 to 7 minutes). Drain any excess liquid.
  • Add the Mexican seasoning and beans and heat through. Add salt and pepper, to taste. Set aside.
  • In a medium bowl, mix the tomato sauce with the sour cream. Spread half of the sauce mixture onto the bottom of a 9" x 13" baking dish.
  • Add a layer of 3 flour tortillas on top, making smaller pieces and overlapping them until fully covered.
  • Top with a layer of shredded cheese (about 1 cup).
  • Add a layer of the ground beef mixture (about ½ of it).
  • Repeat all layers 1 more time (sauce mixture, 3 remaining tortillas, 1 cup cheese and the remaining ground beef). Finally, top with the remaining cheese and peppers.
  • Bake for about 25 to 35 minutes, until the cheese is melted and bubbly.
  • Let stand for a few minutes before serving. Garnish with fresh cilantro.

Video

Notes

  • You can make it spicy or mild, depending on who you are serving it to.
  • If you want a leaner substitute, ground turkey is great for this recipe.
  • Mexican seasoning usually consists of garlic, onion and chipotle powder, cilantro, oregano and other spices. It is available in most grocery stores, but if you cannot locate it or make it yourself, substitute it with taco or burrito seasoning.
  • Refrigerate any leftovers in an airtight container in the fridge for up to 3 to 4 days.
  • You can also freeze it for up to 2 to 3 months, but let it cool first. After that time, the casserole will start to dry out and/or lose quality so it's best to eat it within that time frame.
  • Reheat in a 350°F oven, covered in foil, until heated through.

Nutrition

Calories: 529kcal | Carbohydrates: 26g | Protein: 28g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 107mg | Sodium: 687mg | Potassium: 587mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1543IU | Vitamin C: 11mg | Calcium: 496mg | Iron: 5mg

Halloween Ice Cream

by 1 Comment

This delicious and easy, Halloween ice cream recipe with pumpkin spice flavor blends real pumpkin purée with warm spices and spooky decorations to create a haunted treat that's perfect for both kids and adults.

Halloween ice cream on black background with RIP sign and glowing pumpkin.
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🧡 An Easy & Unique Halloween Dessert

This haunted Halloween dessert will put you in the mood for hay rides and apple picking. Plus, the festive sprinkles and orange color make it perfect for this holiday! The best part is: you can make it ahead of time and have it ready in the freezer days or even weeks in advance.

If you've got kids in the house, you're probably no stranger to Halloween parties filled with festive snacks and treats. Why not try something totally different by serving up a big bowl of homemade no-churn ice cream? You don't need an ice cream maker for this recipe! An electric mixer will do.

The coldness of the dessert perfectly complements the crisp fall air, and the rich pumpkin purée and seasonal spices make you think of autumn baking bought from a farmer's market (such as a delicious clear pumpkin pie).

Speaking of pumpkin spice, you'll probably also love this homemade pumpkin spice coffee creamer, pumpkin spice baked oatmeal for a fall-themed breakfast and pumpkin bread with cream cheese frosting for dessert lovers.

🎃 Ingredients

Halloween ice cream ingredients labeled.
  • pumpkin purée - Make sure to get a can of the pure pumpkin purée, not the sweetened pie mix.
  • spices - Ground cinnamon, ginger, nutmeg and turmeric. The turmeric is for natural orange color. If you want it to be more bold, try adding some orange food coloring.
  • vanilla extract - Can use artificial or pure.
  • sweetened condensed milk - This is the key ingredient in no churn ice cream, providing the sweetness and creamy texture that mimics real ice cream.
  • heavy cream - Also called heavy whipping cream.
  • whipped cream - For the topping. I like to use either the prepared frozen product or whipped cream in a can.
  • Halloween candy sprinkles - Use whatever you have on hand or can find at the grocery store--just keep it spooky and choose Halloween colors.
  • candy corn (not pictured) - Another popular option. It's a sweet blend of creamy fondant, marshmallow, and vanilla.

*Check recipe card for ingredient amounts.

Chef's Note: You can also add some spooky decorations to the list.

👻 How to Make Halloween Ice Cream

Pumpkin purée and spices in bowl on black background.

Step 1. Combine pumpkin and spices. In a large bowl, combine the pumpkin purée with the cinnamon, ginger, nutmeg, turmeric and vanilla extract.

Pumpkin mixture in bowl with electric hand mixer.

Step 2. Add milk. Add the sweetened condensed milk. Combine with an electric hand mixer until it is smooth.

Whipped heavy cream in bowl.

Step 3. Whip. In a separate large bowl, whip the heavy cream with the electric mixer on medium-high speed until stiff peaks form.

Halloween ice cream mixture in bowl with spatula surrounded by Halloween decorations.

Step 4. Combine. Gently combine the whipped cream and pumpkin mixture with the electric mixer on low speed, until smooth. Alternatively, you can fold it in with a spatula.

Halloween ice cream in loaf pan with wax paper.

Step 5. Freeze. Pour the mixture into a loaf pan. Cover with a piece of wax paper, making sure it is touching the ice cream. Place in the freezer for 6 to 7 hours, until solid.

Halloween ice cream in loaf pan with ice cream scoop.

Step 6. Scoop. To serve, let the ice cream sit for about 5 minutes at room temperature to make it easier to scoop out. Scoop into bowls or dessert dishes.

Halloween ice cream in small glass ice cream dish with whipped cream and spooky candies.

Step 7. Top and serve. Top the ice cream with the extra whipped cream, candy corn (if using) and Halloween sprinkles. You can also decorate the area with Halloween decorations!

Pro Tip: If you end up with leftover purée after making Halloween ice cream, check out this post on what to do with leftover prepared pumpkin pie filling (which includes many recipes that use the plain purée).

🧛🏻‍♀️ Serving Suggestions

It's the perfect way to celebrate the holiday with your little ghouls and goblins after a long night of trick-or-treating. And if you're having a family get-together, you can treat everyone to the sweet, refreshing taste of real, pumpkin spice-flavored Halloween ice cream. Adults deserve a sweet treat on Halloween too!

  • To make it festive, you can top each bowl of ice cream with Halloween sprinkles right before serving.
  • If sprinkles aren't your thing, you can add Halloween-shaped marshmallows or use a combination of black-and-orange toppings like chocolate and peanut butter chips, or hot fudge and caramel swirl. Marshmallow and pumpkin go together beautifully (just like in my marshmallow pumpkin latte).
  • Find some Halloween-themed spoons to serve it with.
  • You can even set out bowls of toppings on the counter and let your guests choose their own, like a build-your-own ice cream bar. They would look great on the table surrounded by some Halloween decorations.
  • It's fun for both kids and adults, and it's the perfect way to end a long night of celebrating the ghostly holiday. Don't forget to get your Halloween music playlist going in the background, too.

❓ Halloween Ice Cream FAQs

How long will it keep in the freezer?

It will keep in the freezer for up to 2 to 3 months.

What are the toppings for ice cream for Halloween?

Here is where you can get really creative! Some of the most commonly used toppings are chocolate sprinkles, Halloween sprinkles, candy corn and candy eye balls. You could also try some strawberry sauce, Reese's Pieces, gummy worms, Oreo crumbs, mini marshmallows and more. And don't forget the spooky decor!

Halloween ice cream on black background.

🖤 More Ice Cream Recipes You Will Love

What did you add to make this dessert more 🦇🕸️ spooky? If you tried this 🎃🍨 Halloween Pumpkin Spice Ice Cream Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Halloween ice cream in glass ice cream dish with spooky candies and decor.
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5 from 2 votes

Halloween Ice Cream

This delicious Halloween ice cream recipe with pumpkin spice flavor blends real pumpkin purée with warm spices and spooky decorations to create a haunted treat that's perfect for both kids and adults.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Chill Time 6 hours
Total Time 6 hours 10 minutes
Servings 6
Calories 509kcal
Author Joss Dyckson

Equipment

Ingredients

For the No Churn Ice Cream

  • 1 cup pumpkin purée
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon turmeric optional
  • 1 teaspoon vanilla extract
  • 1 can sweetened condensed milk 14 ounces
  • 2 cups heavy cream

Toppings

US Customary - Metric

Instructions

  • In a large bowl, combine the pumpkin purée with the cinnamon, ginger, nutmeg, turmeric and vanilla extract.
    1 cup pumpkin purée, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, 1 teaspoon turmeric, 1 teaspoon vanilla extract
  • Add the sweetened condensed milk. Combine with an electric hand mixer until it is smooth.
    1 can sweetened condensed milk
  • In a separate large bowl, whip the heavy cream with the electric mixer on medium-high speed until stiff peaks form.
    2 cups heavy cream
  • Gently combine the whipped cream and pumpkin mixture with the electric mixer on low speed, until smooth. Alternatively, you can fold it in with a spatula.
  • Pour the mixture into a loaf pan. Cover with a piece of wax paper, making sure it is touching the ice cream. Place in the freezer for 6 to 7 hours, until solid.
  • To serve, let the ice cream sit for about 5 minutes at room temperature to make it easier to scoop out. Scoop into bowls and serve with the extra whipped cream, candy corn and Halloween sprinkles. You can also decorate the area with Halloween decorations.

Video

Notes

  • Store in the freezer for up to 2 to 3 months.
  • The turmeric is for natural orange color. If you want it to be more bold, try adding some orange food coloring.
  • For decor ideas, try to find some Halloween-themed spoons and/or bowls to serve it with. You can easily find fun, Halloween decor at the dollar stores.
  • You can even set out bowls of toppings on the counter and let your guests choose their own, like a build-your-own ice cream bar. They would look great on the table surrounded by some Halloween decorations.
  • Some of the most commonly used toppings are chocolate sprinkles, Halloween sprinkles, candy corn and candy eye balls. You could also try some strawberry sauce, Reese's Pieces, gummy worms, Oreo crumbs, mini marshmallows and more. And don't forget the spooky decor!

Nutrition

Calories: 509kcal | Carbohydrates: 43g | Protein: 7g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 131mg | Sodium: 117mg | Potassium: 409mg | Fiber: 2g | Sugar: 38g | Vitamin A: 7697IU | Vitamin C: 4mg | Calcium: 258mg | Iron: 1mg

Easy Red Lentil Soup

by 5 Comments

Red lentils, fresh dill and tomatoes jive together in this hearty and easy red lentil soup that has comfort written all over it. You don't need to run to the store for broth to make this tasty soup. A simple salted simmer enhances the natural flavors of the lentils and tomatoes, making it flavorful with few ingredients.

Red lentil soup in a bowl on grey wood background.

🧡 An Easy & Delicious Fall Soup

I can confidently say that this red lentil and dill soup is in my top 5 favorite soups (but this sweet potato peanut butter soup is up there too). Not only because it tastes great, but because it is very easy, cheap and quick to make.

It's a great make-ahead/meal-prep soup that can be stored in the fridge for up to 5 days and doesn't lose its flavor. Plus, look at that beautiful red-orange color that reminds a person we are in the fall season!

Some more fall soups you might enjoy are my Mexican style soup with lots of vegetables and homemade roasted tomato soup.

Featured Comment

From Heather: ⭐⭐⭐⭐⭐ "I also diced some carrots and celery and immersion blendered some of it. Just to add some more body and nutrients and because I had those veggies on hand! The soup was delicious. I always make soup and usually spend alot more time making it - this was a snap. It's going into the regular rotation. Thank you so much!"

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🥘 Ingredients

Red lentil soup ingredients labeled.
  • butter - You can use olive oil instead to make it vegan.
  • red lentils - They have a reddish-orange color and are known for their fast cooking time compared to other types of lentils. Their soft, creamy texture when cooked, is ideal for soups.
  • canned diced tomatoes - This recipe is made with canned, diced tomatoes, but if you have a large amount of tomatoes from your garden, feel free to dice those up yourself and use them in this soup.
  • salt - Kosher salt is a versatile and popular choice for cooking, including making soup. Fine sea salt has a more complex flavor than kosher salt and dissolves quickly so it's a great choice for seasoning this red lentil tomato soup. While table salt can be used for soup, its finer grains make it easier to over-salt, so be careful with how much you add. Himalayan pink salt, which is one of my favorites, can be used similarly to sea salt in soups.
  • fresh dill - Check out how to chop fresh dill for this soup.

*Check recipe card for ingredient amounts.

🥣 How to Make Red Lentil Soup

Onions and butter in pot.

Step 1. Soften the onions. Melt the butter in a large pot over medium heat. Add the onions and cook until soft, about 5 minutes.

Red lentil soup simmering in pot.

Step 2. Simmer. Add the water, lentils, diced tomatoes and salt. Bring to a boil over high heat. Turn heat to low, cover and simmer for 20 minutes.

Red lentil soup in a bowl with a spoon.

Step 3. Serve. Mix in the fresh dill. Season to taste, if needed. Serve the red lentil soup.

✅ Joss' Top Tip

Red lentils getting rinsed with cold water in sieve.

Make sure you rinse the lentils in cold water before adding to the soup to remove any grit. I find some red lentil brands don't have any grit and others have a large amount so I always rinse! As you rinse, the starch will make them stick together a bit but this is normal.

🥗 Serving Suggestions

With the large serving size, it can be a nutritious, hearty, high-fiber soup for a few days. Some people aren't fans of leftovers but we personally love leftovers in our house! It saves us time and money.

If you have kids in school, you can heat it up in the morning, transfer it to a soup thermos, and away they go with a delicious, healthy school lunch!

Serve with some sourdough bread, a homemade sub sandwich or soda crackers to make it extra filling. This fall pumpkin naan bread is a lovely soup side.

You might also want to go with a kimchi and chicken rice bowl or dill pickle lovers pasta salad.

❓ Red Lentil Soup FAQs

How long do leftovers last in the fridge?

You can store the soup in the fridge for up to 4 to 5 days.

Can you freeze it?

Yes! You can store the leftovers in the freezer for up to 5 months. Thaw in the fridge and reheat on the stove over medium heat.

Do you need to soak red lentils before making soup?

There is no need to soak the lentils prior to cooking. They just need a good rinse with cool water.

Is it OK not to rinse red lentils?

I don't recommend skipping the rinsing step! You might end up with grit in your soup and it will feel like you're eating sand.

What is the biggest mistake people make when making lentil soup?

I would say overcooking it. You want the lentils to be tender but not mushy. Keep an eye on the lentils and make sure to taste test!

Red lentil soup in a bowl with fresh dill.

🍲 More Cozy Soups You Will Love

If you tried this Easy Red Lentil Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Red lentil and dill soup in bowl.
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5 from 3 votes

Easy Red Lentil Soup

Red lentils, fresh dill and tomatoes jive together in this hearty and easy red lentil soup that has comfort written all over it. Plus, look at that beautiful red-orange color that reminds a person we are in the fall season!
Course Soup
Cuisine American, European, Middle Eastern
Diet Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 cups
Calories 157kcal
Author Joss Dyckson

Equipment

Ingredients

  • ¼ cup butter
  • 1 large yellow onion chopped
  • 8 cups water
  • 2 cups red lentils rinsed in cold water
  • 28 ounces canned diced tomatoes 3 ½ cups
  • 2 teaspoons salt or to taste
  • 2 tablespoons fresh dill chopped
US Customary - Metric

Instructions

  • Melt the butter in a large pot over medium heat.
    ¼ cup butter
  • Add the onions and cook until soft, about 5 minutes.
    1 large yellow onion
  • Add the water, lentils, diced tomatoes and salt. Bring to a boil over high heat. Turn heat to low, cover and simmer for 20 minutes.
    8 cups water, 2 cups red lentils, 28 ounces canned diced tomatoes, 2 teaspoons salt
  • Mix in the fresh dill. Season to taste, if needed. Serve.
    2 tablespoons fresh dill

Notes

  • Fridge storage: Store for up to 5 days in the fridge.
  • Freezer storage: Freeze for up to 4 to 5 months.
  • Grit in lentils: Make sure you rinse them well in cold water first to remove any grit. I find some red lentil brands don't have any grit and others have a large amount so I always rinse.
  • Choice of salt: Kosher salt is a versatile and popular choice for cooking, including making soup. Fine sea salt has a more complex flavor than kosher salt and dissolves quickly so it's a great choice for seasoning this soup. While table salt can be used for soup, its finer grains make it easier to over-salt, so be careful with how much you add. Himalayan pink salt, which is one of my favorites, can be used similarly to sea salt in soups.

Nutrition

Calories: 157kcal | Carbohydrates: 22g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 458mg | Potassium: 447mg | Fiber: 10g | Sugar: 3g | Vitamin A: 397IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 3mg

Black Fog Cocktail

by 4 Comments

Dark as the night, this black fog cocktail contains the rich, malty taste of Guinness with the sweetness of raspberry liqueur. This black drink might look intimidating, but it's actually infused with a certain sweetness that brings out the coffee and chocolate flavors present in the Guinness.

Black fog cocktail in a glass, raspberry liqueur in the background, on marble.

It's a great after-dinner drink to be enjoyed after you just polished off a shepherd's pie or a hearty beef stew. Invite your friends over to talk and play cards over a round of black fog cocktails.

If you're a Guinness fan, you know that this classic stout pairs well with rich, hearty meals like kidney pie or steak and mashed potatoes.

This black fog cocktail enhances the headiness of Guinness with the sweet flavor of raspberry liqueur, making it a great dessert drink. It would also taste amazing with the addition of a raspberry-flavored cocktail syrup.

Even if you aren't a fan of Guinness, you may end up pleasantly surprised with the flavor of this trendy beverage!

Black fog cocktail in a glass, raspberry liqueur in the background, on marble.

It's perfect for enjoying after dinner while you're talking with friends or lounging in front of the fireplace. If you've always enjoyed your Guinness straight, you might be surprised by how much the raspberry liqueur brings out the surprisingly sweet and chocolate-y notes hidden underneath the maltiness of the beer. Sit back and enjoy the different flavors as they mingle on your palate.

This Guinness raspberry cocktail is great for entertaining friends, so if you're having a party at your house, make sure you've got some Guinness and raspberry liqueur handy (or make your own raspberry liqueur--it's quite easy, but would take a few weeks). It's heavy enough to give you a full-bodied experience, but light enough that it won't weigh you down after dinner.

Black fog cocktail in a glass, raspberry liqueur in the background, on marble.

Try serving it with a raspberry-infused dessert like raspberry galette or raspberry cheesecake or a chocolatey dessert to complement the Guinness. You'll find that the cocktail brings out the sweetness of the dessert and makes the meal even more delicious.

This is one drink that you'll find yourself mixing at parties for a long time to come. And with Halloween just around the corner, this drink is very fitting to serve alongside some spooky decorations and my Halloween pumpkin spice ice cream. Get creative with it!

As a Guinness fan, did you love this Black Fog cocktail? Let us know in the comments and please share!

Craving a warm bowl of soup? Try our Red Lentil and Dill Soup

📋Recipe

Black fog cocktail in a glass, raspberry liqueur in the background, on marble.
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5 from 3 votes

Black Fog Cocktail

This Black Fog cocktail is infused with a certain sweetness that brings out the coffee and chocolate flavors present in the Guinness.
Course Drinks
Cuisine Irish
Diet Vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Calories 289kcal
Author Joss Dyckson

Ingredients

  • 1 can Guinness dark beer or your favorite stout
  • 1-2 splashes raspberry liqueur such as Chambord
US Customary - Metric

Instructions

  • Slowly pour the dark beer into a tilted glass.
  • Add a splash or two of raspberry liqueur. Lightly swirl to mix and serve!

Notes

  • Try serving it with a raspberry-infused dessert like raspberry galette or raspberry cheesecake or a chocolatey dessert to complement the Guinness. You'll find that the cocktail brings out the sweetness of the dessert and makes the meal even more delicious.
  • While this cocktail is great for any time of year, it's well suited for Father's Day, St. Patrick's Day and Halloween gatherings.
  • You can use any cocktail glass you like that fits an entire beer or even a large wine glass.

Nutrition

Calories: 289kcal | Carbohydrates: 27g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 96mg | Sugar: 14g | Calcium: 14mg

Electric Skillet Chow Mein Noodles

by Leave a Comment

These electric skillet chow mein noodles may be simple to cook, but the flavors are anything but. This recipe lives up to its name because the crunchy noodles, sweet-and-salty sauce and stir-fried vegetables and chicken will make you want to chow down until there is nothing left. Enjoy this Chinese classic in the comfort of your home.

Crunchy chow mein noodle dish on white plate with chopsticks on the side.

Mix some sauces, marinate the chicken, stir fry the ingredients in an electric skillet and it's done.

The electric skillet is a good kitchen utensil because it controls temperature better and will stay constant. The whole meal is cooked in one pan, just like this classic skillet beef stew, so you won't have many dishes to do after eating; that's a bonus!

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Ingredients

  • oyster sauce - Oyster sauce is a dark, sweet and salty sauce. It's a must-have ingredient in Chinese recipes for its complex flavors. If you're having difficulty in finding this ingredient, substitute it by mixing soy sauce and hoisin sauce.
  • Chinese rice wine - As for the Chinese rice wine, you can replace it with mirin or cooking sake.
  • cornstarch - This is required to thicken the sauce and help it stick to the noodles.
  • chow mein noodles - Chow mein actually means stir-fried noodles. They are yellow and wheat/egg based. I like to use fresh noodles instead of dried for this recipe, found in the refrigerated section of the supermarket.
  • cabbage - You can use green or red/purple cabbage for this recipe or even napa. Green cabbage is softer than red and is more common and traditional for chow mein.

*See recipe card for full ingredients/amounts.

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How to Make Electric Skillet Chow Mein

Crunchy chow mein noodle dish on white plate with chopsticks and wooden placemat on the side.
  1. Mix all sauce ingredients, except for the cornstarch.
  2. Use 1 tablespoon of the sauce to marinate the chicken (for about 15 minutes) in a bowl. Stir the cornstarch into the remaining sauce and mix well, until smooth.
  3. Meanwhile, heat an electric skillet to 400ºF. Add 2 tablespoons canola oil. Lay the chow mein noodles out in the electric skillet and cook them about 5 minutes per side, or until crisp and golden. Reserve the noodles and keep them warm by wrapping them in foil and then a clean kitchen towel.
  4. Turn dial on the electric frying pan to 350ºF and add 1 tablespoon of canola oil. Add garlic and onion, and cook for about 30 seconds, until garlic is fragrant.
  5. Add the chicken and fry until it's cooked through.
  6. Add the carrots, red bell pepper, bok choy, cabbage and green onions and cook for 1 more minute.
  7. Add the chicken broth, water and sauce. Mix well and let it cook for around 2 minutes, or until it thickens.
  8. Place some of the noodles in each dish, top with the stir-fried veggies and sauce and then again with more crunchy noodles. Serve.

Recipe FAQs

How long do leftovers last in the fridge?

Store leftovers in a covered container in the fridge for up to 3 to 4 days.

How do you reheat chow mein noodle stir fry?

It can be reheated in the skillet over medium heat, until hot.

💬 Which Asian dish do you prefer: chow mein or lo mein? Looking for an after-dinner sipper? Try my Black Fog Cocktail.

Crunchy chow mein noodle dish in white dishes with chopsticks on the side.

❤️ More Noodle Dishes You Will Love

If you tried this Electric Skillet Chow Mein Noodles Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Crunchy chow mein noodle dish on white plate.
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5 from 1 vote

Electric Skillet Chow Mein Noodles

The crunchy chow mein noodles, sweet-and-salty sauce and stir-fried vegetables and chicken will make you want to chow down until there is nothing left. This dish is cooked entirely in an electric skillet.
Course Main Course
Cuisine American, Chinese
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2
Calories 883kcal
Author Joss Dyckson

Equipment

Ingredients

For the Sauce

  • 1 tablespoon oyster sauce
  • 1 ½ tablespoons soy sauce
  • 1 tablespoon Chinese rice wine
  • 1 teaspoon sesame oil
  • 3 tablespoons cornstarch

For the Noodles

  • 2 tablespoons canola oil
  • 8 ounces chow mein noodles fresh

For the Stir-Fry

  • 1 tablespoon canola oil
  • 2 garlic cloves finely chopped
  • ½ onion sliced
  • 1 chicken breast thinly sliced
  • ½ carrot finely sliced
  • 1 red bell pepper finely sliced
  • 4 baby bok choy sliced in half
  • 1 cup cabbage sliced
  • ½ cup green onions sliced
  • ¾ cup chicken broth
  • ½ cup water
US Customary - Metric

Instructions

For the Sauce

  • Mix all sauce ingredients, except for the cornstarch. Use 1 tablespoon of the sauce to marinate the chicken (for about 15 minutes) in a bowl.
    1 tablespoon oyster sauce, 1 ½ tablespoons soy sauce, 1 tablespoon Chinese rice wine, 1 teaspoon sesame oil
  • Stir the cornstarch into the remaining sauce and mix well, until smooth.
    3 tablespoons cornstarch

For the Noodles

  • Meanwhile, heat an electric skillet to 400ºF. Add the canola oil. Lay the chow mein noodles out in the electric skillet and cook them about 5 minutes per side, or until crisp and golden.
    2 tablespoons canola oil, 8 ounces chow mein noodles
  • Reserve the noodles and keep them warm by wrapping them in foil and then a clean kitchen towel.

For the Stir-Fry

  • Turn the dial on the electric frying pan to 350ºF and add 1 tablespoon of canola oil. Once hot, add the garlic and onion, and cook for about 30 seconds, until the garlic is fragrant.
    1 tablespoon canola oil, 2 garlic cloves, ½ onion
  • Add the chicken and fry until it's cooked through.
    1 chicken breast
  • Add the carrots, red bell pepper, bok choy, cabbage and green onions and cook for 1 more minute.
    ½ carrot, 1 red bell pepper, 4 baby bok choy, 1 cup cabbage, ½ cup green onions
  • Add chicken broth, water and sauce. Mix well and let it cook for around 2 minutes, or until it thickens.
    ¾ cup chicken broth, ½ cup water
  • Place some of the noodles in each dish, top with the stir-fried veggies and sauce and then again with more crunchy noodles. Serve.

Notes

  • If you're having difficulty in finding oyster sauce, substitute it by mixing soy sauce and hoisin sauce.
  • As for the Chinese rice wine, you can replace it with mirin or cooking sake.
  • Store leftovers in a covered container in the fridge for up to 3 to 4 days. It can be reheated in the skillet over medium heat.

Nutrition

Calories: 883kcal | Carbohydrates: 118g | Protein: 34g | Fat: 29g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 2095mg | Potassium: 646mg | Fiber: 12g | Sugar: 11g | Vitamin A: 14751IU | Vitamin C: 206mg | Calcium: 303mg | Iron: 7mg

Homemade Orange Julius (Copycat)

by 1 Comment

Fresh and delicious, this homemade Orange Julius is the perfect way to cool off after a long day. Made from fresh orange juice, sweet vanilla and creamy scoops of ice cream, this recipe is a near-perfect copycat of the original you'd get at the mall. In fact, you might even find that you prefer this recipe to the commercial version!

Orange Julius in glass on wooden background.

The official Orange Julius company actually began as an orange juice stand in California. In order to make the drink less acidic, the current creamy concoction was born and it quickly became very popular. It spread from there and now you'd be hard-pressed to find someone unfamiliar with the name.

Instead of using ice, milk and sweetener, like a lot of homemade Orange Julius recipes out there, I go straight to the ice cream! This makes the drink even easier and quicker to prepare, and it tastes amazing. The ice cream blends up nice and easy.

This is the homemade version that I grew up on. It was a staple at our Sunday brunches and now my kids get to experience it too. In fact, I have to be sure to ration it out before they get their hands on it.

I like to serve it with savory breakfast items like scrambled eggs with ground beef, Korean kimchi omelettes or a massive full English breakfast.

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🍊 Ingredients

Orange Julius ingredients labeled.
  • ice cream - Vanilla ice cream is the best flavor for a homemade Orange Julius.
  • orange juice - There are many options for orange juice which will all taste great. I make orange juice from frozen concentrate, but you can also use prepared orange juice from the refrigerator section of the grocery store or freshly juiced using a juicer.
  • vanilla extract - For extra vanilla flavor.

*Check recipe card for ingredient amounts.

📖 Recipe Tweaks

  • If you're feeling adventurous, you could even toss in a variety of berries, whichever you like best or have on hand!
  • Make it a fun adult-version by adding some white rum or vodka and some orange liqueur. Anyone? Michelle?

🥤 How to Make Orange Julius at Home

Orange Julius in blender.
  1. Blend all ingredients in a blender, until smooth.
  2. Pour into glasses and serve immediately!

❓ Recipe FAQs

Can you store leftovers?

The leftovers can be stored in the fridge for a day or two, but it won't be the same as the freshly blended stuff. I recommend making the amount you're going to drink. This recipe is 4 servings but you can adjust the amount in the recipe card.

Does Orange Julius exist anymore?

You can still find this nostalgic drink at your local Dairy Queen.

When was it most popular?

It sounds like it was most popular during the 60s, 70s and 80s as an independent company, at which point it was bought out by Dairy Queen.

Orange Julius in glass with lid and straw.

🍦 More Ice Cream Recipes You Will Love

If you tried this 🍊 Homemade Orange Julius Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Orange Julius in glass.
Print Pin
5 from 3 votes

Homemade Orange Julius (Copycat)

Made from fresh orange juice, sweet vanilla and creamy scoops of ice cream, this homemade orange Julius recipe is a near-perfect copycat of the Orange Julius you'd get at the mall.
Course Drinks
Cuisine American
Diet Vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 292kcal
Author Joss Dyckson

Equipment

Ingredients

  • 3 cups vanilla ice cream
  • 3 cups orange juice
  • 1 teaspoon vanilla extract
US Customary - Metric

Instructions

  • Blend all ingredients in a blender, until smooth.
  • Pour into glasses and serve!

Notes

  • If you're feeling adventurous, you could even toss in a variety of berries, whichever you like best or have on hand!
  • Make it a fun adult-version by adding some white rum or vodka and some orange liqueur.
  • It can be stored in the fridge for a day or two, but it won't be the same as the freshly blended stuff.

Nutrition

Calories: 292kcal | Carbohydrates: 43g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 81mg | Potassium: 569mg | Fiber: 1g | Sugar: 37g | Vitamin A: 789IU | Vitamin C: 94mg | Calcium: 147mg | Iron: 1mg

Hot Chocolate Spoons

by 1 Comment

Each of these homemade, hot chocolate spoons are made with real chocolate and fun, tasty toppings like sprinkles, candies and mini marshmallows for an extra celebratory flair.

Hot chocolate spoons on white serving tray surrounded by acorns.

They've gained popularity in foodie culture, with their more artisanal and indulgent take on traditional hot chocolate mixes and social media appeal.

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Why You'll Love Homemade Chocolate Spoons

  • Instant. They make it super easy to prepare hot chocolate. You just stir the spoon into a cup of hot milk or water, and it melts, creating an instant, flavored hot drink without the need for cocoa powder or extra ingredients. It tastes even more decadent and delicious.
  • No fuss. Each spoon provides a single serving, so you get the right amount of chocolate without having to measure.
  • Fun. There's something so satisfying about watching the chocolate melt into the hot liquid.
  • Portable. They're easy to transport and can be used at home or on-the-go.
  • Giftable. They also make a great food-gift for Christmas and other holidays along with these homemade caramel filled chocolate bars and cranberry almond biscotti. They are the perfect size for stocking stuffers and gift baskets.
  • Craft for kids. These hot chocolate spoons are a great food-craft for kids and an excellent way for them to get creative and keep busy, so feel free to let your kids help you out with this recipe. My kids love it!

Sound like a good time? Skip the powdered mix and go straight to the good stuff with this delicious recipe. You can also check out more of my yummy holiday recipes.

Ingredients

Hot chocolate spoons ingredients labeled on grey-blue background.
  • milk chocolate chips - or chocolate bar chunks
  • white chocolate chips - or white chocolate bar chunks

*Check recipe card for ingredient quantities.

Chef's Note: You can go with one type of chocolate if you prefer. You can also try different types of chocolate (such as ruby or dark), although milk and white are the classics that work best for hot chocolate.

Topping Ideas

Hot chocolate spoons with toppings on light brown background.

Hot chocolate spoons are endlessly customizable! Experiment with classic or gourmet toppings like:

  • dried fruit pieces
  • crushed candy canes
  • crushed chocolate bars (such as Skor or Cuban lunch)
  • sponge toffee bits or plain toffee bits
  • peanut butter chips or regular peanut butter
  • caramel drizzle
  • orange zest
  • cinnamon

How to Make Hot Chocolate Spoons

Image collage of melting white and milk chocolate for hot chocolate spoons.

Step 1. Heat pot of water. Bring some water to a simmer in a small saucepan and place a heatproof bowl on top to create a double boiler. Pour your chocolate chips into the bowl (melt each type of chocolate separately) (Image 1).

Step 2. Melt chocolate. Stir to gently melt the chocolate chips until smooth and then remove from heat (Image 2). Careful not to overcook them.

Alternative melting method: For a time saver, you could also melt each chocolate type individually in small bowls in the microwave for 20 seconds at a time, stirring each time until melted.

White and milk chocolate poured into ice cube tray on white serving dish.

Step 3. Pour into mold. Pour the chocolate into the ice cube mold cavities. Then, tap lightly so that the chocolate fully fills the mold evenly.

Chocolate sprinkled with toppings in ice cube tray.

Step 4. Add toppings. Add whatever toppings you like! Sprinkle them over the melted chocolate.

Chef's Note: I like to work with the ice cube mold placed on a baking tray so that it's easier to transfer later, especially if the mold is flexible silicone.

Spoons placed into chocolate filled ice cube tray.

Step 5. Add spoons. Gently insert spoons into the chocolate in each cavity of the ice cube mold. Freeze for 30 minutes or until the chocolate is solid.

Hot chocolate spoons on white serving tray with winter decorations.

Step 6. Remove. Remove the spoons from the mold by gently flexing the mold around like you would with ice cubes to release the chocolates and pull them out.

How to Serve Them

Hot chocolate spoon in mug of hot milk.

For Hot Chocolate: To add pizazz to your hot chocolate, simply dip the DIY hot chocolate spoons into a mug with 1 cup of hot water or milk. Stir and wait for the chocolate to melt into the liquid. The toppings will either melt in the water or float charmingly to the top.

If you love cookies with your hot chocolate, try these easy Christmas cookies.

Other Hot Beverages: You can also use this recipe to make flavored spoons for coffee or other hot beverages instead of using coffee syrups: just stir the spoons into your hot coffee. Chocolate and coffee are a natural pairing, and these tasty spoons can turn your morning coffee into a delicious, chocolate-y, mocha-style treat.

Joss' Tips

Hot chocolate spoons wrapped up in cellophane.
  • Wrap them up and gift them: If you're planning on selling these spoons at the local farmers' market or giving them away as food gifts (like I do with my fudgy chocolate mug cake), try wrapping them in cellophane plastic and tying the handle with a bow or string to make them even more festive (as seen in the above image).
  • Decorate: Try to decorate them for the time of year it is: fall, Christmas, birthday party themed, etc.
  • Add toppings first: It is easier to add the toppings before the spoons, but if some of the toppings sink into the chocolate when you push the spoons in, just re-add some back to the top.
  • Have a hot chocolate party: Have a "make your own hot chocolate" party at your house and invite your guests to make their own hot chocolate with whatever topping ingredients they like. Or, place them in a mug or mason jar and let your guests pick and choose.

Recipe FAQs

What are hot chocolate spoons?

They are exactly as they sound: spoons covered in chocolate that, when mixed with hot water or milk, create an instant hot chocolate drink.

Can you eat hot chocolate spoons?

The ingredients in hot chocolate spoons are edible, so yes, you can eat the chocolate off of the spoon. But, they are actually meant to be stirred into hot water or milk to make hot chocolate.

How do you wrap chocolate covered spoons?

You can place the chocolate spoons in small cellophane bags and then tie them closed with ribbon or string. You can also wrap them in plastic wrap. Another idea is to use colored foil.

How do you store them?

Store covered in a cool, dry place like a cupboard or pantry. You should be able to store them for weeks--just check the packaging on the chocolate to see how long it lasts, as well as each topping.

Can you freeze them?

Yes, they can be frozen for up to 3 months. Defrost before using.

Hot chocolate spoons on white serving tray.

More Chocolaty Holiday Treats to Try

What is your favorite hot chocolate spoon topping? If you tried this 🤎 Hot Chocolate Spoons Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Hot chocolate spoons on serving tray.
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5 from 2 votes

Hot Chocolate Spoons

Skip the powdered mix and go straight to the good stuff with this delicious hot chocolate spoons recipe. They also make a great food-gift!
Course Drinks
Cuisine American
Diet Vegetarian
Prep Time 20 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings 14 spoons
Calories 104kcal
Author Joss Dyckson

Equipment

Ingredients

  • 9.5 ounces milk chocolate chips or chocolate bar chunks
  • 9.5 ounces white chocolate chips or white chocolate bar chunks
  • toppings See notes for ideas
US Customary - Metric

Instructions

  • Add some water to a small saucepan and place a heatproof bowl on top to create a double boiler. Pour your chocolate chips into the bowl (melt each type of chocolate separately).
    9.5 ounces milk chocolate chips, 9.5 ounces white chocolate chips
  • Bring the water in the saucepan to a boil and then turn the heat to medium-low to simmer. You don't want to burn the chocolate. Stir to gently melt the chocolate chips until smooth. Remove from heat. (Alternative melting option: For a time saver, you could also melt each chocolate type individually in small bowls in the microwave for 20 seconds at a time, stirring each time until melted.)
  • Place the ice cube mold on a baking sheet so that you can transfer it easily later. Pour the chocolate into the ice cube mold cavities (it should fill about 14 of them). Fill them to just below the top, because when you push the spoons in, the chocolate level will rise a bit.
  • Tap the baking sheet gently on the counter to smooth out the surface of the chocolate.
  • Sprinkle with desired toppings. Then, gently insert spoons into the chocolate in each cavity of the ice cube mold. (It is easier to add the toppings first, but if some of the toppings sink into the chocolate when you push the spoons in, just re-add some back to the top.)
  • Carefully transfer the baking sheet with the ice cube mold on it to the freezer for about 30 minutes (or until hard) to help the chocolate set. Or you can also set it at room temperature if you prefer, but it'll take longer.
  • Remove the spoons from the mold by gently flexing the mold around like you would with ice cubes to release the chocolates and pull them out. Use right away or store them by wrapping in a cellophane bag (or plastic wrap) and tying a ribbon around the top.
  • To serve, mix a chocolate spoon into 1 cup of hot water, milk or coffee and let the chocolate melt into it.

Video

Notes

  • Optional Toppings: Mini marshmallows, crushed candy cane, cocoa powder, instant coffee, matcha powder, shredded coconut, mini chocolate chips, flaked sea salt, sprinkles, peanut butter chips, toffee pieces, orange zest, etc.
  • Room Temperature Storage: Store covered in a cool, dry place like a cupboard or pantry. You should be able to store them for weeks--just check the packaging on the chocolate to see how long it lasts, as well as each topping.
  • Freezer Storage: They can be frozen for up to 3 months. Defrost before using.
  • Chocolate Type: You can go with one type of chocolate if you prefer. You can also try different types of chocolate, although milk and white chocolate are the classics that work best for hot chocolate.
  • Food Gift Tip: If you're planning on selling these spoons at the local farmers' market or giving them away as gifts, try to decorate them for the time of year it is: fall, Christmas, birthday party themed, etc. They make great stocking stuffers or gift basket items.
  • Wrapping: You can place the chocolate spoons in small cellophane bags and then tie them closed with ribbon or string. You can also wrap them in plastic wrap. Another idea is to use colored foil.
  • Can you eat them? The ingredients in hot chocolate spoons are edible, so yes, you can eat the chocolate off of the spoon. But, they are actually meant to be stirred into hot water or milk to make hot chocolate.

Nutrition

Calories: 104kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 17mg | Potassium: 55mg | Fiber: 1g | Sugar: 11g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

Electric Skillet Creamy Tuscan Chicken

by 1 Comment

This creamy Tuscan chicken with sun-dried tomatoes and kale is an easy week-night dinner that will take only 30 minutes of your time. With this Italian dish, we are stepping it up a notch and getting all fancy and romantic in the electric skillet.

Tuscan food typically relies on simple, fresh, high-quality ingredients that don't require the use of complicated seasonings. This creamy chicken dish in particular is hearty and flavorful like my lemon basil chicken pasta. It's a great choice if you are looking to impress your guests without having to spend hours in the kitchen!

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Ingredient Notes

  • Asiago cheese - It's a cow's milk cheese that originated in the Asiago plateau region of Italy. It's flavor can be compared to provolone or Parmesan depending on how long it's aged.
  • kale - Kale is a lot more sturdy than spinach when cooked, which gives it a nice texture in the cream sauce. If you don't like the texture of cooked spinach, it's worth giving cooked kale a shot. I've become a fan, myself and I even make kale chips with pieces of kale for a snack.
  • oil-packed sun-dried tomatoes - They need to be drained and sliced.
  • cooked pasta - This is to serve the creamy Tuscan chicken with but you can also serve it over rice or even quinoa.

*Check recipe card for full ingredients and amounts.

How to Make Creamy Tuscan Chicken in an Electric Skillet

  1. Combine sauce ingredients. In a medium bowl or large measuring cup, add the heavy cream, chicken broth, asiago cheese and Italian seasoning. Mix and set aside. Season chicken breasts with salt and pepper.
  2. Cook the chicken. Heat an electric skillet to 325°F and add 2 tablespoons canola oil. Add the chicken to the electric skillet and fry for about 5 minutes per side or until fully cooked and no longer pink in center (depends on the thickness). Remove chicken and reserve. Add minced garlic to leftover oil in the skillet and cook for 30 seconds to 1 minute, until fragrant.
  3. Add the sauce. Add the heavy cream mixture. Bring the temperature up to 350°F and whisk until it just begins to thicken (about 5 mins.). Add the kale, basil and sundried tomatoes and let it simmer until the kale starts to wilt (2 to 3 minutes). Check the seasoning and add more salt if needed.
  4. Heat chicken. Add the chicken back to the electric skillet and heat through.
  5. Serve. Serve over pasta. Garnish with lemon wedges.

Wine Pairing

Are you wondering what types of wine to pair this delicious pasta dish with? As far as white wines go, you may want to pick up a Chardonnay as it goes well with creamy dishes and poultry or try my Easter white wine sangria.

If you'd prefer a red, Pinot Noir pairs well with creamy chicken pasta dishes.

Joss' Tips

If you only have an electric skillet on hand for whatever reason, you could even cook the pasta in the skillet, before preparing the chicken by following these steps:

  1. Simply fill a 12" skillet with about 8 cups water (more if you have a larger skillet) and a pinch of salt, turn the dial to the max temperature and boil the water.
  2. Add the pasta and cook for as long as the package indicates, or until al dente. Allow some of the steam to come out while it's cooking by leaving the lid slightly open, so that it doesn't boil over.
  3. Drain, toss with a bit of olive oil and reserve.

Storage Instructions

Store covered in the fridge for up to 4 days. Reheat in the skillet.

If you tried this Electric Skillet Creamy Tuscan Chicken Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Creamy Tuscan chicken breast in skillet.
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5 from 2 votes

Electric Skillet Creamy Tuscan Chicken

This electric skillet creamy Tuscan chicken with sun-dried tomatoes and kale is an easy week-night dinner that will take only 30 minutes of your time.
Course Main Course
Cuisine Italian, Tuscan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 745kcal
Author Joss Dyckson

Equipment

Ingredients

  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1 cup asiago cheese freshly grated
  • 2 teaspoons Italian seasoning
  • 4 boneless skinless chicken breasts
  • 2 tablespoons canola oil
  • 4 cloves garlic minced
  • 1 cup kale chopped
  • 1 tablespoon fresh basil chopped
  • ⅓ cup oil-packed sun dried tomatoes drained and sliced
  • 1 lemon sliced into wedges
  • cooked pasta to serve
  • salt and pepper to taste
US Customary - Metric

Instructions

  • In a medium bowl or large measuring cup, add the heavy cream, chicken broth, asiago cheese and Italian seasoning. Mix and set aside. Season the chicken breasts with salt and pepper.
    2 cups heavy cream, 1 cup chicken broth, 1 cup asiago cheese, 2 teaspoons Italian seasoning
  • Heat an electric skillet to 325°F and add 2 tablespoons canola oil. Add chicken to skillet and cook for about 5 minutes per side or until fully cooked and no longer pink in center (depends on the thickness). Remove chicken and reserve.
    2 tablespoons canola oil, 4 boneless skinless chicken breasts
  • Add minced garlic to leftover oil in the skillet and cook for 30 seconds to 1 minute, until fragrant.
    4 cloves garlic
  • Add the heavy cream mixture. Bring the temperature up to 350°F and whisk until it just begins to thicken (about 5 mins.). Add the kale, basil and sundried tomatoes and let it simmer until the kale starts to wilt (2 to 3 minutes). Check the seasoning and add more salt if needed.
    1 cup kale, 1 tablespoon fresh basil, ⅓ cup oil-packed sun dried tomatoes
  • Add the chicken back to the electric skillet and heat through.
  • Serve over pasta. Garnish with lemon wedges.

Notes

  • Storage: Store covered in the fridge for up to 3 to 4 days.
  • Reheating: Reheat in the electric skillet over medium heat.
  • Drink pairing: As far as white wines go, you may want to pick up a Chardonnay as it goes well with creamy dishes and poultry or try my Easter white wine sangria. If you'd prefer a red, Pinot Noir pairs well with creamy chicken pasta dishes.
  • To cook the pasta in the electric skillet:
    • Simply fill a 12" skillet with about 8 cups water (more if you have a larger skillet) and a pinch of salt, turn the dial to the max temperature and boil the water.
    • Add the pasta and cook for as long as the package indicates, or until al dente. Allow some of the steam to come out while it's cooking by leaving the lid slightly open, so that it doesn't boil over.
    • Drain, toss with a bit of olive oil and reserve.

Nutrition

Calories: 745kcal | Carbohydrates: 11g | Protein: 37g | Fat: 63g | Saturated Fat: 33g | Cholesterol: 252mg | Sodium: 824mg | Potassium: 857mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4006IU | Vitamin C: 37mg | Calcium: 463mg | Iron: 2mg

Chicken Pasty Pie

by 2 Comments

While living in the UK, we passed many a food stand serving hot pasties: a hand-pie filled with meat like beef or chicken, root vegetables and basic seasonings. They are a delicious, savory pastry that I have not been able to get out of my head since. So, I set out to make these hand-held pastries into a full pie that is easy to make and feeds the whole family.

This chicken pasty pie recipe takes a classic British dish and turns it into a home-cooked meal that you'll want to devour as soon as it's out of the oven. Your kitchen will be filled with the aromas of hot cooked pastry, sizzling chicken breast, and scrumptious vegetables. It's hot and delicious, much like my British toad in the hole recipe.

Chicken pasty pie slice on clear glass plate with a fork.

This recipe has the taste of a pasty, but in full pie form it's simple enough that anyone can make it at home. Turn those chicken breasts you've got sitting around in the freezer into a delicious dinner.

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Ingredients

This recipe is the perfect way to make use of the old ingredients you've got lying around in your fridge. Have some chicken breasts left over from the roast chicken you made recently? How about a few vegetables that need to be used up? Grab a couple of pie crusts from the store and throw together some simple ingredients to make a hearty, filling dish.

  • butter
  • chicken breast - cubed
  • onion - yellow or white work in this recipe
  • potatoes - peeled and diced
  • small carrots - diced
  • salt and pepper - to taste
  • 2 unbaked pie crusts - one for the bottom and one for the top
Chicken pasty pie in pie dish and on clear glass plates on brown wooden background.

How to Make it

Here is a summary of how to make this chicken pasty pie in 5 simple steps.

  1. Cook the filling. Heat a large skillet over medium heat. Melt the butter in the skillet. Add the chicken, onion, potatoes, carrots, and some salt and pepper. Cook until the chicken is fully cooked, about 10 minutes, stirring often.
  2. Cool. Let the filling cool for about 30 minutes. Check the seasoning and add more salt and pepper, if needed. Preheat oven to 425°F and position the rack on the bottom.
  3. Assemble the pie. Place 1 unbaked pie crust into a 9" pie plate. Add the cooled pasty filling. Cover with the 2nd unbaked pie crust and seal the edges. Cut a few slits into the top of the pie crust to allow steam to escape while baking.
  4. Bake. Place the pie plate on a metal baking sheet. Bake in the preheated oven on the bottom rack for 30-35 minutes, until the crust is golden.
  5. Serve. Let cool for 15 minutes before serving.
Chicken pasty pie slice on clear glass plate with a fork.

Tips & Tweaks

  • Traditionally, Cornish pasties are made with beef, so you could sub that meat in if you prefer it to chicken!
  • When you take this pie out of the oven, you'll want to tear into it right away. But make sure you give it time to cool down so you don't burn your mouth on the sizzling hot meat and vegetables.
  • This recipe recommends using unbaked pie crusts, but for an extra homemade touch, you can make your own pie crusts using your favorite recipe.
  • This dish tastes best in the autumn and winter months, when the air is cold and crisp, but you can also serve it in the summertime for a hearty family dinner.
  • Throw in some cold drinks and a light dessert and you're ready to go!

Storage & Reheating

  • Fridge: Cover the pie and store it in the fridge for up to 5 days.
  • Freezer: Store in a freezer-safe bag for up to 6 months (up to 3 for best results).
  • Reheat: Reheat in a 350°F oven until warmed through.
Chicken pasty pie in pie dish and on clear glass plates on brown wooden background.

Did you enjoy this chicken pasty pie? How does it compare to the traditional hand-held version? Let me know in the comments and please share the recipe!

Hungry for more? Try our Electric Skillet Creamy Tuscan Chicken

📋Recipe

Chicken pasty pie slice on clear glass plate with a fork.
Print Pin
5 from 1 vote

Chicken Pasty Pie Recipe

Hot and delicious, this chicken pasty pie recipe takes a classic British dish and turns it into a home-cooked meal that you'll want to devour as soon as it's out of the oven.
Course Main Course
Cuisine British
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 45 minutes
Total Time 1 hour 40 minutes
Servings 8
Calories 321kcal
Author Joss Dyckson

Equipment

Ingredients

  • ¼ cup butter
  • 1 pound chicken breast cubed (about 3 chicken breasts)
  • 1 yellow onion chopped
  • 2 potatoes peeled and diced
  • 2 small carrots diced
  • 2 unbaked pie crusts
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Heat a large skillet over medium heat. Melt the butter in the skillet.
  • Add the chicken, onion, potatoes, carrots, and some salt and pepper. Cook until the chicken is fully cooked, about 10 minutes, stirring often.
  • Let the filling cool for about 30 minutes. Check the seasoning and add more salt and pepper, if needed.
  • Preheat oven to 425°F and position the rack on the bottom.
  • Place 1 unbaked pie crust into a 9" pie plate. Add the cooled pasty filling. Cover with the 2nd unbaked pie crust and seal the edges. Cut a few slits into the top of the pie crust to allow steam to escape while baking.
  • Place the pie plate on a metal baking sheet. Bake in the preheated oven on the bottom rack for 30-35 minutes, until the crust is golden.
  • Let cool for 15 minutes before serving.

Notes

  • Meat options: Traditionally, Cornish pasties are made with beef, so you could sub that meat in if you prefer it to chicken!
  • To store and reheat:
    • Fridge: Cover the pie and store it in the fridge for up to 5 days.
    • Freezer: Store in a freezer-safe bag for up to 6 months (up to 3 for best results).
    • Reheat: Reheat in a 350°F oven until warmed through.

Nutrition

Calories: 321kcal | Carbohydrates: 23g | Protein: 15g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 52mg | Sodium: 301mg | Potassium: 320mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2742IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg