This post is kindly sponsored by Roth Cheese. All opinions expressed in this post are my own.

Busy nights call for easy meals. You know the busy nights I am talking about, when your whole family is coming and going and everyone walks into the house borderline HANGRY. This time of year is BUSY. Between school, sports, appointments, long days at work – there is a lot going on. 

One thing that I have been doing more and more is a bar-style meal. Where you make a main item and leave out lots of things to customize your individual dish. This is great for my family because we have some vegetarians and some meat eaters and everyone leaves the table satisfied. 

Think taco bar, DIY burrito bowls, make your own pizza, and a personal family favorite – the baked potato bar. 

My kids all love baked potatoes and this is an excellent way to turn a side dish into a meal. We add pulled pork or shredded buffalo chicken, bacon, veggies, LOTS of shredded Roth cheese, sour cream, sautéed peppers and onions, chili, pretty much anything you can think of – it can go into a potato. 

It’s also quick to get on the table. If my afternoon is busy, I can prep this in the morning or while I am cooking another meal. I do this a lot if I am already cooking something and doing a lot of chopping, etc. I do it for two meals – a couple of extra minutes saves me so much clean up and prep time later. Future me is always grateful. 

A baked potato bar is great for a weeknight meal, but it’s also an inexpensive way to entertain. This is great for a kid’s party, a team dinner before race day, or for watching a football game.

How to Make Baked Potatoes for a Baked Potato Bar //

I know that you are probably thinking that baked potatoes are not a quick thing to make. And you are correct, they do take a long time to bake, but you don’t have to do it in the oven, and once they are in the oven, it’s hands-off.

More often than not, I bake potatoes in the oven. I wash them really well, dry them, prick them with a fork, coat them in oil and salt, and then bake them in a 375° oven for 70 to 90 minutes. The skins are crisp and are perfectly seasoned. 

If you would like to cut the cooking time in half, you can slice the potatoes and place them slice side down on an oiled sheet pan. 

(Alternatively, you can use small potatoes like fingerlings and do a roasted potato bar. I really like this option when I want a few different toppings and don’t want to eat one big potato, I can make two or three mini options.) 

Another way to cook them is in your slow cooker. Do the same as above, then wash, prick, oil and salt the potatoes, but also wrap them in foil. Slow cook on HIGH for 4.5 to 5 hours or on LOW for 7.5 to 8 hours, or until the potatoes are tender and cooked through.

What Toppings to Include in a Baked Potato Bar //

The sky is literally the limit as to what to include as a topping for your baked potato bar. Take inventory of what is in your fridge and freezer, and it’s fair game for a baked potato. A potato is a blank canvas that is begging to be topped with delicious things. 

Sure, a baked potato with a generous pat of butter and salt is delicious, but we can do better than that!

Cheese // Is there anything better and melty, gooey, cheese on a piping hot potato? I honestly don’t think there is. I used to buy the bags of pre-shredded cheese, but I am a convert to shredding my cheeses myself. 

When you buy the bags of cheese, they add starch to the bag to keep the shreds from sticking together and they just don’t melt the same sexy way that cheese you shred yourself does. It makes a huge difference in the end result. 

You also have total control over the kind and quality of cheese you use. (You know I love my Roth cheese, especially their alpine-style Grand Cru.) When you shred the cheese yourself, you can use all of your favorites and choose varieties you might not always think of. 

TIP – This cheese shredder attachment has been a game-changer when it comes to shredding cheese. I use it ALL the time. I also use the shredding disc on my food processor. Freeze your cheese for 15 minutes before shredding. It keeps the cheese from clumping and easier to get through the machine. 

I always have a ton of different kinds of cheese in my fridge. Creamy, sharp, soft, bold, I like to keep a good variety in my fridge. I love cheese and want to try as many kinds as I can. For a baked potato bar, I like to have a few different kinds to add different flavor profiles and textures to our potatoes. 

Grand Cru goes well with so many things. It’s an amazingly delicious cheese that is good in so many things. It’s slightly sweet, melts like a dream, and is a great all-around option for just about anything you want to melt cheese on. I love it melted in a potato with sautéed onions and peppers. This is my #1 choice for a loaded baked potato.

The inspiration for this potato bar was our New Year’s Eve raclette, and Grand Cru is the star of that show over roasted potatoes and slices of baguette. Add a few slices of apples… **chef’s kiss** 

Buttermilk Blue adds a bold pop of flavor. Buttermilk Blue crumbles are great for a baked potato bar because you simply open the container and add a huge amount of flavor to your baked potato. A buffalo chicken baked potato with carrots, celery, green onion, and a generous amount of blue cheese and shredded Grand Cru is my little guy’s potato of choice.

Chèvre goat cheese is perhaps not the first cheese you would think of for a baked potato, but trust me when I say it works perfectly. It adds fresh, sharp, flavor and I like to make a very loose version of street corn with it. Corn, guacamole, roasted tomatoes, bacon, and chèvre. Delicious!

Gouda is one of my all-time favorite cheeses. It’s mellow and creamy and melts so beautifully. Lots of shredded Gouda, bacon, green onions, sour cream, and a generous amount of black pepper. 

Dill Havarti rounds out my delicious cheese selection. Another amazing melting cheese, it’s super creamy and I love the hit of dill. (I think that dill is underused and under-appreciated.) This one is my go-to for a vegetable potato. Roasted broccoli, spinach, onions and peppers, TONS of Dill Havarti and a generous dollop of sour cream. 

Sour Cream // A big bowl of cool sour cream is always a good idea, but it is a MUST for a baked potato. I also will add a bowl of garlic herb sour cream too.

Meats // Can you have a loaded potato without bacon? I didn’t think so either. I always have some pulled pork in my freezer and it is INCREDIBLE in a baked potato. For this potato bar, I bought a rotisserie chicken and tossed it with some buffalo sauce. Chili, taco beef, sloppy joe, pepperoni, ham, sausage. Any protein works. 

Vegetables // I like to air fry some broccoli, as it crisps up and stays bright green. Sautéed onion and peppers, diced tomatoes, avocado, corn, sautéed mushrooms, spinach, green onion, roasted garlic, chives, sliced jalapenos. This adds color and crunch.

TIP – Check out the salad or mezze bar at your local grocery store. This is a great way to save time and get to try some new things. I bought the roasted tomatoes and garlic when I grabbed the rotisserie chicken.

Extras // Butter, salsa, pizza sauce, ranch, barbecue sauce, sea salt flakes, herbs, red pepper flakes, anything that adds flavor and interest to your potato.

Essentially anything you can think of belongs in a potato, so get creative and make your own delicious combinations.

How to Set Up Your Baked Potato Bar //

1. Bake your potatoes using your desired method. Whether you make oven-baked potatoes or slow cooker potatoes, make a few extra for leftovers. 

2. Prepare your toppings. Shred your cheese, warm your cheese sauce, set out your toppings in bowls or on a rimmed baking sheet lined with parchment for easy cleanup. I set mine out on my kitchen counter in an assembly line so that everyone can grab a plate and utensils and get busy customizing their potatoes. 

3. Assemble! Add toppings and get creative! I like to add cheese to the bottom and the top for maximum gooey meltiness. 

Tip – Cut your potato in half and make two different kinds to maximize textures and flavors. Discover a new favorite combination! 

How to Keep The Potatoes Warm //

If I need to hold my potatoes and keep them warm, I will keep them in a 200° oven on a sheet pan until I need them. 

You can also keep already baked potatoes warm on the LOW setting in a slow cooker.

What to Serve With A Baked Potato Bar //

You don’t really need to serve anything else, a loaded baked potato is a meal in its own right, but I do like to serve some other things if I am serving this for a crowd. And obviously serve dessert.  

• Arugula Caprese Salad
• Kansas Chopped Salad with Peppercorn Ranch
• Kale Caesar with Parmesan Crisps
• The BEST Blueberry Crisp
• Cookies and Cream Snack Cake
• William’s Chocolate Chip Cookies

Thank you to Roth Cheese for sponsoring this post. I am proud to partner with brands that I genuinely love and serve to my family and friends.

To learn more about Roth Cheese:

The Roth Cheese Website

Inspiration on Instagram

Find Roth Cheese on Facebook

Send Roth Cheese a tweet on Twitter

Cheese Inspiration on Pinterest

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Adapted from Mandy’s Gourmet Salads: Recipes for Lettuce and Life cookbook, this Mexican chicken salad combines basic chicken salad with the robust flavors of Mexican cuisine to make the most amazing mayo-free chicken salad.

With so many vibrant textures and flavors, each bite of this salad is a fiesta in your mouth. The combination of healthy and vibrant ingredients makes it an impressive cold salad to serve at your next outdoor gathering.

This festive salad is loaded with seasonal produce like bell peppers and corn. This Mexican chicken salad is light and healthy, so you can feel amazing about serving it to your friends and family. Enjoy!

Ingredients //

• Romaine Lettuce (chopped): adds fresh and flavorful crunch with every bite. The thicker leaves will not wilt as quickly when mixed with the dressing.
• Cilantro (chopped): This gives this salad bursts of earthy-citrus flavor. You can also use parsley.
• Avocado (diced): adds a contrasting soft texture to the crisp vegetables. Be sure to use a firm but ripe avocado. You don’t want it to be too soft and turn into mashed avocado when tossed.
• Crisp-fresh Veggies: You will need chopped red and yellow bell pepper, shredded carrots, and chopped red onion.
• Corn Kernels & Black Beans (drained and rinsed): add even more color, flavor, and texture.
• Tortilla Chips (crushed): for the salty crunch!
• Shredded Cheddar Cheese: My favorite cheddar blend for this Mexican chicken salad is from Trader Joe’s. Omit or use a non-dairy alternative for a dairy-free variation
• Pickled Jalapenos (finely chopped): These are optional but they add a delicious spicy tangy flavor to the salad.
• Grilled/Cooked chicken or Cooked Firm Tofu (cubed): This salad is a great way to use leftover chicken.
• Lime: adds fresh-citrus flavor and zing.
• Honey Cilantro Dressing (to taste): ingredients below.

Ingredients You’ll Need for Honey Cilantro Dressing

• Vinegar: I used apple cider vinegar. You could also use white wine vinegar or unseasoned rice wine vinegar.
• Oil: Olive oil is a fairly neutral-tasting oil and a great base for salad dressings.
• Flavorings: Lime juice, ground cumin, honey, cilantro, garlic, salt and pepper are blended in with the vinegar and oil.

How to Make // The Steps

Step 1: Make the dressing:

In a blender, add garlic, vinegar, lime juice, cumin, honey, and cilantro. Blend on medium-high speed until the cilantro is chopped well and the mixture is fully combined. Then, while blending on low sleep, slowly drizzle in the olive oil until the dressing is thick and emulsified (about 30 seconds). Season to taste with salt and pepper.

Step 2: Mix all ingredients:

In a large mixing bowl, add all of the ingredients, juice from half a lime, and 1/3 cup of the dressing. Gently toss with tongs until all of the ingredients are coated in dressing. Add more dressing as necessary and re-toss.

Tips & Tricks //

• To speed things up, you can make the honey cilantro dressing up to 3 days in advance and then toss it with the Mexican chicken salad ingredients before serving.
• Start with a little dressing and add more only if necessary. If the salad has too much dressing it will wilt the lettuce.
• If you have the extra time, allow your Mexican chicken salad to chill in the fridge for at least an hour before serving. It gives the flavors time to fully develop and get acquainted.

Why is Mexican Chicken Salad with Honey Cilantro Dressing So Good?

• It is a great way to use leftover chicken as well as clean out the fridge by using any fresh veggies you may have on hand.
• No mayo! For food safety purposes mayo-free chicken salads are a better option to serve at outdoor gatherings during warmer weather.
• Quick and easy!
• Plenty of serving options (tostadas, sandwiches, wraps, etc).

Variations //

• Add more greens to the salad like baby spinach leaves or chopped kale.
• To add a layer of smokey grilled flavor, use grilled corn, chopped grilled peppers, and grilled chicken.
• Follow this recipe but with turkey instead of chicken. This is a great way to spice up leftover Thanksgiving turkey.
• Kick things up a notch by using fresh jalapenos instead of pickled jalapenos. You can also add a splash of the brine to add a spicy-tangy kick.
• Vegetarian Mexican “Chicken” Salad: for a meatless alternative swap the chicken out with pressed, extra firm cooked tofu.

How to Store //

Mexican chicken salad keeps well in the fridge and is a great meal to have on hand when hunger calls. You can keep the leftovers covered in the fridge for 5 to 7 days. 

Make-Ahead and Freezer Options //

The honey cilantro dressing will keep in the fridge for up to 3 days. This chicken salad does not freeze well.

FAQ

More Chicken Salad Recipes //

Spring Salad with Roasted Chicken

Kale Chicken Ceasar Salad

Roasted Chicken & Vegetable Salad

Strawberry Salad with Honey Poppy Seed Dressing

Mexican Chicken Salad with Honey Cilantro Dressing

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This post contains affiliate links. If you make a purchase using any of these links, I make a small percentage of that sale at no cost you.

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The Family Stone Sipper (a.k.a. Fireball and orange juice) may be new to you. After I tried it, it became a tradition for me; I drink it every December, while watching the 2005 holiday drama ‘The Family Stone’ (it all makes sense now, right?). Trust me on this – the combination sounds questionable, but it is incredible! 

I can’t take any credit for this holiday tradition though, I 1000% stole it from Ashley and Knox McCoy. Ashley of The Bluest Willow,  and Knox, one half of my favorite podcast of all-time The Popcast. At this point, I can’t imagine not doing this every year, and I look forward to every single sip. 

Pomegranate seeds are festive little jewels and I love their flavor paired with orange in this Family Stone Sipper. That blend brings me back to the Christmas we spent in Morocco, where we ate that delicious combination every morning for breakfast.

Ingredients for the Family Stone Sipper // 

This only takes four simple ingredients: Fireball, orange juice, sparkling water, and pomegranate seeds (optional). Seriously. That’s it! 

You will also need ice and a cocktail shaker, to give the Family Stone Sipper a nice froth. 

Whiskey: I prefer name brand Fireball, but there are so many cinnamon whiskeys on the market these days you’ll surely find an option. 

Orange Juice: The fresher the better I say, but a good grocery store OJ works just fine. I prefer something without added sugar, and no pulp. But – you can add whatever you fancy.

Pomegranates: I love adding the seeds to the Family Stone Sipper They pop and have such a fun flavor to bring to the party. If you don’t have access to fresh or packaged ones, cranberries are a great alternative. 

How to Make // The Steps 

• First, add cubes to your cocktail glass so it chills while you mix the drink. 
• Then, add ice to the cocktail shaker. Pour in one ounce of Fireball and four ounces of orange juice. Shake vigorously. 
• Next, add pomegranate seeds to the drinking glass and pour the cocktail over the top. 
• Finally, finish your Family Stone Sipper with a splash of sparkling water to give it some bubbles. 

Serving Ideas for the Family Stone Sipper // 

• Add fresh cranberries to the glass, instead of pomegranate for another Christmas blend that works well in cocktails. 
• If you are making this for a group of people, I suggest leaving the Family Stone Sipper out pre-mixed, with extra Fireball on the side if folks want to add a splash or two more. 

More Cocktail Recipes //

• Jingle Juice
• Poinsettia Cocktails
• Blood Orange Amaretto Cocktails
• Warm Cranberry Cuddle
• Spiced Apple Cider Cocktails

If you make this recipe, I’d love to know how it goes! Be sure to follow me on Facebook, Instagram and Pinterest, too!

Family Stone Sipper

Yield: 1 cocktail

Prep Time: 5 minutes

Total Time: 5 minutes

Spicy cinnamon whiskey and sweet orange juice partner together for this holiday cocktail. The Family Stone Sipper is a personal tradition I am excited to share with you!

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Ingredients

• 1 ounce Fireball (cinnamon-flavored whiskey)
• 4 ounces orange juice (fresh squeezed is ideal)
• Sparkling soda
• Pomegranate seeds

Instructions

1. Add a lot of ice to a glass or cocktail shaker. 
2. Pour in Fireball and orange juice. 
3. Mix or shake to combine. 
4. Pour in a splash of sparkling water. 
5. Garnish with pomegranate seeds.

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This post is kindly sponsored by Ohza Mimosa. All opinions expressed in this post are my own.

I love a mimosa, but I don’t love opening a bottle of Prosecco or Champs to only use a quarter of the bottle. I can’t tell you how many bottles of bubbly I’ve had to throw away because I make a Sunday brunch mimosa only to forget about the open bottle in my fridge. 

Or how many times I’ve bought a jug of fresh orange juice that no one is going to drink. It’s annoying and wasteful!

Enter Ohza. 

Ohza is a canned ready-to-drink champagne and juice cocktail. It is made with zero sugar sparkling wine and juice. It’s less caloric (and let’s be honest – less sugar also means less hangover) and you would never know it. They are refreshing and DELICIOUS. 

Ohza comes in 4 flavors – Classic Mimosa, Mango Mimosa, Cranberry Mimosa, or Classic Bellini. All are perfectly balanced and light and amazing. There are no artificial ingredients and you can taste the freshness of the juice. 

I brought some when I went sailing the other day and they were a HIT. Everyone on board wondered why canned mimosas haven’t always been a thing. 

These are incredibly portable – pack them in the cooler for a beach day, picnic, boat day, game day, and obviously brunch. 

I truly love this product and was thrilled to create 4 recipes for Ohza using their canned mimosas. I love all of the flavors of Ohza on their own, but it was a lot of fun to create craft cocktail recipes with them. 

One of my favorites I created for them is the Frozen Ginger Peach Bellini. It’s like a grown-up slushy that is as beautiful to look at as it is delicious to drink. Just a few ingredients make for a refreshing cocktail that you can enjoy all year round.

To try Ohza use my link for $5 off your order and use code BREEHESTER

Ingredients for Frozen Ginger Peach Bellinis //

You don’t need a lot of ingredients to make this amazing frozen cocktail. You might already have them all in your kitchen already.

Frozen Peaches. Frozen peaches serve two purposes – to bring out the peach flavor of the Classic Bellini and they also act as the ice. The frozen fruit creates a perfectly creamy consistency. And frozen fruit is picked and frozen at peak ripeness, so you will have a consistently delicious fruit all year round. 

Sugar. We are making a ginger simple syrup to flavor our frozen bellini. You can add flavor to just about anything using a simple syrup. Equal parts sugar and water that has boiled is the secret to craft cocktails. 

Fresh ginger. The fresh ginger in the simple syrup adds a little kick to the bellini. Ginger and peach are a match made in heaven. I just wash the outside of my ginger and slice it into rings. You don’t even need to peel it.

Ohza Classic Bellini. Classic bellini is simply peach juice and champagne and the perfect base for this frozen drink. 

Orange Liqueur. I added a little orange liqueur to boost the flavor and orange goes perfectly with peaches and ginger. You can use any orange liqueur you have available to you.

How to Make // The Steps

Start by making the ginger simple syrup. Add the ginger slices, water, and sugar to a small saucepan. Bring the mixture to a boil and remove from the heat. Let cool completely. Strain out the ginger and keep it in an airtight container. 

When you are ready to make the frozen bellinis, add frozen peaches, orange liqueur, ginger syrup, and Ohza Classic Bellini to a blender. 

Blend until smooth. 

Pour into champagne glasses or any cocktail glass you like and garnish with peach slices. 

Tips and Tricks //

• Ginger simple syrup is something you can make and use in a lot of different ways. It’s great in iced tea, to flavor sparkling water, in lemonade, You can easily double this recipe and use the remaining to flavor drinks. It keeps indefinitely in the fridge. 

• If you are lucky enough to have amazing fresh peaches, peel and slice them into wedges. Lay them on a parchment-lined baking sheet and freeze solid. Then transfer to a freezer bag to use when you need a refreshing cocktail. 

Variations of Frozen Ginger Peach Bellinis //

You can use this method to make any combination of frozen fruit and simple syrup you like. It might not be a bellini anymore, but it’s going to taste amazing. 

Here are some ideas:

Frozen Blueberry and Lemon Slushies – Use frozen blueberries, replace the ginger with lemon peel for the simple syrup, Classic Mimosa, and limoncello. Garnish with more blueberries and lemon wedges.

Strawberry Mango Basil Slushies – Use frozen strawberries and mango, replace the ginger with basil for the simple syrup, Ohza Mango Mimosa, and mango-flavored vodka. Garnish with strawberries, mango slices, and basil leaves. 

More Cocktail Recipes //

• Elderflower Smash
• Pointsettia Cocktails
• Mulled Red Wine Sangria
• Mango Margaritas
• German Mulled White Wine
• Blood Orange Amaretto Cocktails

Frozen Ginger Peach Bellinis

Yield: 4

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Frozen Ginger Peach Bellinis are refreshing and full of peach flavor. Ginger simple syrup, frozen peaches, orange liqueur, and Ohza Classic Bellini blended to make the perfect frozen cocktail. 

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Ingredients

Ginger Syrup:

• ¼ cup sugar
• ¼ cup water
• 1 (3-inch) piece ginger root, sliced into rounds

Frozen Ginger Peach Bellini:

• 1 bag frozen peaches
• ½ cup orange liqueur
• ½ cup ginger syrup
• 4 cans Ohza Classic Bellini
• Peach slices

Instructions

1. To make the ginger simple syrup, add sugar, water, and ginger pieces to a small saucepan. Heat until the sugar has dissolved. Let cool completely and strain out ginger pieces. Set aside.
2. To make the frozen bellinis, add frozen peaches, orange liqueur, ginger syrup and Ohza Classic Bellini to a blender.
3. Puree until smooth.
4. Pour into champagne glasses and garnish with peach slices.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 263Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 18mgCarbohydrates: 46gFiber: 2gSugar: 37gProtein: 1g

All information and tools presented and written within this site are intended for informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

To try Ohza use my link for $5 off your order and use code BREEHESTER

Thank you to Ohza for sponsoring this post. All opinions are my own.

This post contains affiliate links. If you make a purchase using any of these links, I make a small percentage of that sale at no cost you.

The post Frozen Ginger Peach Bellinis appeared first on Baked Bree.

Between practices, games, and appointments, sometimes dinner is an afterthought, but I love having relaxing dinners with my family every night. It gives us a chance to reconnect and learn about each other’s days.

However, cooking a meal from scratch every night cuts into the time we could be spending chatting around the dinner table, so a freezer meal every now and then is a life-saver.

I was given a copy of Not Your Mother’s Make-Ahead & Freeze Cookbook and it has seriously stepped my freezer meal game up. I let my kids pick a recipe and naturally they picked these “lawnmower tacos.” Don’t worry. No lawnmowers were used in the making of these tacos but they do look like they were run over by a lawnmower -hence, the goofy nickname.

By having this lawnmower taco casserole in the freezer, you can simply bake it whenever you’re ready and then let everyone top their plate as they please. My favorite perk of lawnmower tacos is you can make two -one for now and one to freeze for later. Enjoy!

Ingredients //

• Ground Beef: An 80/20 makes make juicy, flavorful taco meat. Anything with higher fat may be too greasy.
• Taco Seasoning: gives the ground beef spicy taco flavor.
• Flour: helps thicken the chicken broth mixture the beef is simmered in.
• Chicken Broth: is great for making tacos because it adds another layer of flavor to the meat.
• Tortilla Chips: make sure they’re fresh!
• Shredded Monterey Jack or Cheddar Cheese: I definitely recommend shredding the cheese yourself. Bagged shredded cheese doesn’t melt as nicely as freshly grated.
• Toppings: lettuce, olives, salsa, sour cream, etc. Whatever you love on tacos!

How to Make // The Steps

Step 1: Brown ground beef:

In a saute pan, over medium-high heat, cook ground beef until it is no longer pink. Drain excess fat.

Step 2: Add seasoning and flour:

To the saute pan, add taco seasoning and flour. Stir and cook for 1 minute.

Step 3: Add broth:

Then, add chicken broth and simmer until the liquid thickens (about 15 minutes).

Step 4: Crush tortilla chips:

Meanwhile, place the tortilla chips in a sealed bag and gently crush them into smaller bite-sized pieces.

Step 5: Assemble the casserole:

Spray a 9″ x 13″ pan with cooking spray and then layer chips, taco meat, and cheese in the pan followed by another layer in that same order. Once the meat cools, at this point you can freeze the casserole and bake it later. When you’re ready to bake it, be sure to thaw it in the fridge first.

Step 6: Bake casserole:

Bake in a preheated 325-degree oven for 20 to 30 minutes or until the tortillas are lightly toasted and the cheese is melted. Serve with a generous amount of taco toppings and enjoy!

Tips & Tricks //

• This is a great recipe to double for a crowd or bake one now and freeze the other for later.
• To crush the tortilla chips, place them in a sealed plastic baggie and gently press on the bag to break the chips into smaller pieces.
• To make a spicy lawnmower taco bake, use a store-bought spicy taco mix or add some cayenne pepper to the ground beef mixture

Why are Lawnmower Tacos So Good?

• Freezer-friendly. This taco bake is a lifesaver when there’s no time to cook.
• Quick and easy dinner the kids will love.
• Great for weeknights dinners and potlucks.
• Lawnmower tacos are the ultimate comfort food.

Variations of Freezer Taco Casserole //

• Meatless Taco Casserole: Use your favorite plant-based ground “beef” and add a layer of refried beans in between the “beef” and cheese.
• Add veggies to the meat: To sneak in some vegetables, brown the ground beef with diced onion and bell pepper.
• More taco topping ideas: In addition to lettuce, olives, salsa and sour cream, you can top lawnmower tacos with black beans, corn kernels, diced tomato, pico de Gallo, jalapenos, diced onion, cilantro, guacamole, etc.
• You don’t have to use tortillas. Any thick, sturdy corn chip will do like Doritos or Fritos!

How to Store and Reheat //

Once cooked, store any leftover lawnmower tacos in an airtight container in the refrigerator for 3 to 5 days. Leftovers can be reheated in the microwave or oven.

Make-Ahead and Freezer Options //

Once you have assembled the layers and everything has cooled down, cover the dish and freeze for up to 3 months. When ready to bake, thaw the casserole in the fridge overnight and then bake at 325 degrees until everything is heated through and the cheese is melted and bubbly.

FAQ //

More Taco Recipes //

Fish Tacos

Buffalo Chicken Tacos

Baked Tacos

Slow Cooker Korean Beef Tacos

Lawnmower Tacos

Yield: serves 6

Lawnmower Tacos - this is one of my kid's favorite dinners. Crunched up tacos topped with all of your favorite taco toppings.

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Ingredients

• 1 pound ground beef
• 2 Tablespoons taco seasoning
• 1/4 cup flour
• 2 cups chicken broth
• 3 to 4 cups tortilla chips
• 2 cups shredded Monterey Jack or cheddar cheese
• lettuce
• olives
• salsa
• sour cream

Instructions

1. Brown beef in a saute pan over medium-high heat. Cook until it is no longer pink. Drain any fat. Add taco seasoning and flour. Cook for a minute. Add chicken broth. Simmer until thick, about 15 minutes.
2. Put the chips in a bag and crush them up a little bit. Spray a 9×13 pan with cooking spray. Layer chips, taco meat, and cheese. Add another layer. At this point, cover and chill before freezing.
3. If frozen, thaw in the fridge. Bake in a preheated 325 degree oven for 20 to 30 minutes.

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

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The post Lawnmower Tacos appeared first on Baked Bree.

What’s better than a fresh slice of banana bread? The answer is pretty much nothing EXCEPT for a fresh slice of banana bread with nuts. That said, this is my absolute favorite banana nut bread recipe!

Long story short, Ava mentioned she had never seen snow nor been sledding. Huh? She was born in Nova Scotia, so I knew for a fact the kid has seen snow. I have the pictures to prove it.

Anyhow, while I was sorting through my blog archives to find my daughter’s snow pictures, I stumbled upon this banana bread recipe I posted a long time ago. I have been looking for where I saved this banana bread recipe FOR YEARS.
I’ve tried replicating this specific banana bread recipe many times but with little to no success. Why? Well, this recipe is titled “The Best Banana Bread Ever” because it’s a family heirloom recipe from someone’s aunt and in my experience, recipes from aunts are always the best!

Ingredients //

• Bananas (very ripe) – Use bananas that are well past their prime. They add bold banana flavor, sweetness and moisture.
• Eggs – give quick breads moisture and density.
• Sugar – enhances the natural sweetness of the bananas.
• Oil – adds moisture and helps keep the banana bread from drying out.
• Buttermilk – when mixed with baking soda helps add a light, fluffy texture to baked goods.
• Vanilla – enhances flavor.
• Baking Soda – acts as a leavening agent to make the bread rise.
• Salt – enhances sweetness.
• Chopped Nuts – like walnuts, pecans, cashews, macadamia nuts, etc.
• Chocolate Chunks (or chips) – are optional but chocolate makes everything better.

How to Make // The Steps

Step 1: In a large bowl, mash the bananas with a fork.

Step 2: Add the eggs, sugar, oil, buttermilk, and vanilla to a large bowl.

Step 3: Mix the wet ingredients really well. Add the flour, baking soda, and salt.

Step 4: Mix until just combined. You do not want to over-mix this batter.

Step 5: Fold in the nuts.

Step 6: Pour the batter into a loaf pan coated with cooking spray. I made herb rolls in mason jars so I wanted to see if I could make muffins in mason jars too. So I tried it. Guess what?

Step 7: You totes can! How cute are these? Wouldn’t they be cute at a brunch or a shower of some sort?

Step 8: Bake the bread in a preheated 350-degree oven for about an hour, or when a tester comes out clean. The muffins baked in about 18 minutes.

By the way, the reason why this recipe is titled, “The Best Banana Bread Recipe Ever” is because that is what it said on the piece of paper that this recipe was written on. By someone’s aunt. Who am I to argue with someone’s aunt? And because it is. It also said that this recipe does not double.

Mason Jar Banana Bread

I tried baking this banana bread batter in individual mason jars and they turned out fantastic -perfect for serving at gatherings and for gift-giving.

1. Preheat oven to 350 degrees. Grease mason jars with cooking spray and place them on a baking sheet.
2. Follow the instructions listed above (and in the recipe card below) for how to prepare a banana bread batter.
3. Pour batter into clean wide-mouthed mason jars about halfway full leaving enough room for the bread to rise.
4. Bake in preheated oven until a toothpick inserted in the center comes out clean.
5. Remove from oven and enjoy or immediately put a lid and ring on each jar, so the lids will seal while the bread cools.
6. Once the lids are sealed shut, store mason jar banana bread in the refrigerator for up to a week.

Tips & Tricks

• The browner the banana the better. Overripe bananas are super sweet and make this bread super moist.
• Mash bananas with an electric mixer over low speed (or with a fork).
• Be careful not to overmix the batter as your bread could turn out tough and dry.
• This recipe does not make a banana bread that rises a bunch. The texture is rich and condensed as banana bread should be.
• For healthy banana bread, you can use applesauce in place of oil and yield the same great tasting results. A couple of readers mentioned replacing oil with apple sauce and loved it.

Why is Banana Bread So Good?

• Simple ingredients that you can easily locate in the grocery store (that is if you don’t already have them on hand).
• Fight food waste. Make banana bread with overripe bananas before they get tossed in the trash.
• Perfect texture. Makes an incredibly moist bread with density.
• Make two loaves. Enjoy one now and freeze the other for later.

Banana Bread Mix-Ins //

Homemade banana bread variations are not limited to just adding nuts and chocolate. Try making the best banana bread with one of these mix-in ideas.

• Small Dried Fruit -raisins, cranberries, dates, golden raisins, etc.
• Warming Spices – cinnamon, nutmeg, clove, allspice, etc.
• Fresh Fruit – fresh slices of banana, strawberries, blueberries, etc.
• Nut Butters -peanut butter, almond butter, Nutella, etc.

How to Store and Reheat //

Storing: To store banana nut bread loaves or muffins, let them cool completely. Then, wrap loaves (or individual muffins) tightly in plastic wrap. Store in an airtight container in the refrigerator for up to a week.

Make-Ahead and Freezer Options

Freezing: Banana bread is a great sweet treat to make and freeze for later. Let banana bread loaves or muffins cool to room temperature. Then, wrap loaves (or single muffins) securely in plastic wrap. Store in an airtight container in the freezer for up to 4 months.

FAQ

More Banana Recipes

Banana Cream Cheese Muffins

Nutella Swirl Banana Bread

White Chocolate Banana Bread

Frozen Bananas

The Best Banana Bread Ever

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

The Best Banana Bread Ever is quick, easy, and absolutely delicious. This moist, flavorful banana bread is made with overripe bananas and buttermilk with the option to add crunchy nuts and/or chocolate chunks.

Print

Ingredients

• 2 ripe bananas
• 2 eggs
• 1 1/2 cups sugar
• 1/2 cup oil
• 1/3 cup buttermilk
• 1 teaspoon vanilla
• 1 3/4 cup flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup pecans (I like walnuts in this bread too)

Instructions

1. Mash the bananas with a fork in a large bowl.
2. Add the eggs, sugar, oil, buttermilk, and vanilla.
3. Mix the wet ingredients really well.
4. Add the flour, baking soda, and salt.
5. Mix until just combined. You do not want to over-mix this batter.
6. Fold in the nuts or chocolate chips.
7. Pour the batter into a loaf pan coated with cooking spray.
8. Bake the bread in a preheated 350-degree oven for about an hour, or when a tester comes out clean.

Notes

Add pecans, walnuts, milk chocolate, dark chocolate chunks.

The muffins baked in about 18 minutes.

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

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Please leave a comment on the blog or share a photo on Pinterest

The post The Best Banana Bread Ever appeared first on Baked Bree.

One of the things that I really love about making chicken Caprese is that you keep the kitchen nice and cool. I like to make the Caprese part a few hours before I want to serve this and then send the hubs out to grill the chicken later which helps save me time. 

The simple Caprese salad comes together quickly with the help of simple ingredients. I like to make the bruschetta ahead of time so the flavors marry together beautifully before I put it on the grilled chicken. Any leftover Caprese is great on some toasted crusty bread!

Ingredients //

• Chicken Breasts – These are seasoned with salt and pepper, then grilled up to perfection making them ready for Caprese topping. 
• Baby Sweet Tomatoes – These fresh summer gems add a natural sweetness and acidity to the Caprese. 
• Red Onion – A slightly mild version of onion gives color and flavor. 
• Mozzarella Cheese –  You’ll need a fresh ball of mozzarella to add a creamy flavor and texture to the topping. 
• Fresh Basil – Gives the Caprese a fresh herb summer taste and pop of green color. 
• Olive Oil – Binds the Caprese salad together and gives it a rich texture and flavor. 
• Balsamic Vinegar – Adds a naturally sweet and acidic taste that pairs well with fresh Italian flavors. 
• Salt & Pepper – Balances out the flavors in the salad and are used to taste.

How to Make // The Steps

1. Prepare the Caprese. Cut tomato, onion, mozzarella, and basil into bite-size pieces and add to a bowl along with olive oil, salt, pepper, and balsamic vinegar. Toss everything together and taste it to make sure that the seasoning is balanced. Set aside for an hour or two. 
2. Grill the chicken. Preheat grill to medium-high heat. Brush chicken breasts with olive oil and season with salt and pepper. Reduce grill heat to medium-low. Cook on each side for 4-5 minutes or until cooked through.
3. Serve it up. Top grilled chicken with Caprese topping and serve with your favorite side dishes.

Tips & Tricks

• Let it sit, then season again. When making Caprese salad it’s important to let it sit for at least 2 hours then taste it again before you are going to serve it to make sure the flavors are balanced.
• Fully cook the chicken. Chicken is fully cooked when the internal temperature reaches 165F. Use a meat thermometer for accurate results.
• Make it indoors. If you can’t fire up the grill, try using a grill pan for tender chicken and beautiful marks without the use of a grill.

Why is Caprese Chicken So Good?

• This dish is a summer staple. Not only do you get the grilled flavor on the chicken, but summer is the best time for ripe tomatoes and fresh basil. 
• Great leftovers. Make a double or triple batch of the Caprese to use on crusty bread or as a dip with crackers. 
• Make ahead. The Caprese salad is best when made ahead of time. The basil and tomato will begin to release their moisture which will blend together great with the other flavors. 
• No need for the oven. There’s no need to turn on the oven in the warmer months with this recipe. Simply grill the chicken outside.

Variations //

• Brush pesto onto the cooked chicken before topping with Caprese for bold basil and garlic flavor. 
• This recipe can also be made using boneless skinless chicken thighs. 
• Sweeten the dish by adding a drizzle of balsamic glaze to the top. 
• For a creamy treat, try using a ball of buffalo mozzarella instead of cow’s milk.

How to Store //

You can store Caprese chicken in an airtight container in the fridge for 3-4 days. It’s best to keep the chicken and Caprese salad separate and assemble just before eating.

Make-Ahead and Freezer Options

Caprese salad does not hold up in the freezer as the fresh ingredients have high water content. Therefore, freezing is not recommended unless you are freezing the chicken separately.

More Easy Chicken Dinner Recipes

Tandori Chcken Burgers

Healthier Orange Chicken

Chicken Marbella

Sweet Tea Brined Chicken

Caprese Chicken

Yield: serves 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 20 minutes

This recipe for Caprese Chicken is my twist on this summer dinner favorite. By topping grilled chicken with a mix of bruschetta and mozzarella, you’ll enjoy the light and fresh flavors without having to turn on the oven. Great for a weeknight meal when you need something fast and easy!

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Ingredients

• 1 cup of baby sweet tomatoes
• 1 medium red onion diced
• 1 ball of mozzarella cheese
• 1/4 cup chopped fresh basil
• 1/3 cup olive oil
• 1/3 cup balsamic vinegar
• salt and pepper
• 4 chicken breasts

Instructions

1. Cut tomato, onion, mozzarella, and basil into bite-size pieces. Add to a mixing bowl. Add a generous amount of salt and pepper.
2. Mix in oil and vinegar.
3. Give everything a toss. Taste it to make sure that the seasoning is right. Set aside for an hour or two. Taste it again before you are going to serve it.
4. Preheat grill to medium-high heat. Brush chicken breasts with olive oil and season with salt and pepper.
5. Reduce grill heat to medium-low. Cook on each side for 4-5 minutes or until cooked through.
6. Top grilled chicken with Caprese topping.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 414Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 108mgSodium: 215mgCarbohydrates: 8gFiber: 1gSugar: 5gProtein: 40g

All information and tools presented and written within this site are intended for informational purposes only.

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The post Caprese Chicken appeared first on Baked Bree.

Sometimes you just need a blondie. It’s everything you love about a gooey chocolate chip cookie but in bar form and who wouldn’t enjoy that? 

This recipe starts with a simple brown butter made from scratch. It’s simple to make and involves cooking down the butter until the milk solids drop to the bottom where they get brown. This gives the butter a caramel toffee-like flavor that tastes truly amazing in these blondies. 

A simple blondie batter is made using easy pantry ingredients with freshly cooled brown butter. Fold in some toasted pecans and chocolate and bake for a decadent treat that’s irresistible! 

The best part about this dessert is that it can be customized in so many different ways. You can add your favorite type of chocolate or change up the crunch factor by adding toasted nuts or even a handful of shredded coconut. Dried fruit also makes a great addition. But most importantly, don’t forget the salt!

A sprinkle of flaky sea salt on top of these brownies is what truly tops off the flavor and brings it to the next level of sweet and salty goodness.

Ingredients //

• Butter – Adds a rich buttery flavor and smooth texture to the blondies. 
• Brown Sugar – Gives these blondies a sweet caramel flavor. 
• Vanilla Extract – Infuses this treat with a hint of vanilla flavor. 
• Eggs – Helps bind and set the blondie batter when baked. 
• Flour – Flour brings all the ingredients together and gives the blondies a baked cookie texture.
• Salt – Enhances the flavor in the blondies and helps the baking powder react. 
• Baking Powder – Gives a slight rise to the blondies. 
• Pecans – Adds a nutty crunch and texture. 
• Semi-Sweet Chocolate Chips & Milk Chocolate – Adds sweet gems of chocolate flavor. 
• Flaked Sea Salt – Added to the top of the blondies for a salty layer of flavor that pairs well with sweet chocolate.

How to Make // The Steps

Step 1: Prepare for baking: Preheat your oven to 350F. Line a 9×13 baking pan with parchment paper, and grease with cooking spray or brush with melted butter. Set aside. 

Step 2: Make the brown butter: To make brown butter, you’ll need to heat a skillet or saucepan over medium heat. Add the butter and stir it until melted. Continue stirring the butter even as it begins to foam and pop. Brown butter can turn into burnt butter easily, so keep stirring! After about 5-8 minutes, the milk solids will separate and fall to the bottom of the pan. Remove the brown butter from the pan and let it cool in a separate container as it can still continue to cook on a hot pan. 

Step 3: Mix the wet ingredients: Add brown sugar to a mixing bowl, and pour cooled brown butter in. Whisk until the sugar is dissolved into the butter. Mix in the egg and vanilla until combined. 

Step 4: Mix with the dry ingredients: In a separate bowl, whisk together the flour, salt, and baking powder until combined. Combine the dry mixture with the wet mixture being careful not to overmix. Fold in the chocolate chips and toasted pecans. 
Step 5: Assemble and bake: Pour the blondie batter into the prepared baking pan, then sprinkle the top with additional toasted pecans and chocolate. Bake for 23-25 minutes or until the center is set and the edges golden brown. Cool in the pan, then remove from the pan and cut into squares.

Tips & Tricks

• When making brown butter, make sure you are always keeping an eye on it. It can burn easily and needs constant stirring.
• It’s also important to make sure you remove the brown butter from the heated saucepan as soon as it’s finished as it will continue to cook with residual heat. 
• When mixing wet and dry ingredients, be sure to not overwork the batter. This could cause the gluten strands to become tough and will change the texture of the blondie. 
• Do not overbake these blondies. The best texture comes from slightly underbaking the cookie just until set. This leaves the blondies with a classic soft ooey-gooey texture. 
• Make sure you reserve some chocolate and chopped pecans to put on top of the blondies before baking for a beautiful presentation and crunchy sweet topping. 
• Add the flaked sea salt just after baking to make sure it sticks to the blondies.

Why are Salted Brown Butter Pecan Blondies So Good?

• They have a wonderful soft cookie texture and a crunch from the toasted pecans. 
• The salt helps enhance the flavor and sweetness of the chocolate for a salty-sweet flavor combination. 
• A great dessert to bring to a party or to have at home when you need a sweet treat. 
• You can customize this dessert by mixing in your favorite nuts, fruit, or any type of chocolate.

Variations on Salted Brown Butter Pecan Blondies //

• Add any variety of nuts including chopped walnuts, cashews, or even salted and caramelized peanuts. 
• Use different types of chocolate. You can opt for dark or white chocolate, or even change it up to use peanut butter or butterscotch chips for sweetness and texture. 
• Dried fruit makes a great addition to these blondies. Feel free to mix in some raisins, dried cranberries, or dried blueberries. 
• Instead of using vanilla extract, try using maple or almond extract for a unique flavor twist. 
• A couple of tablespoons of bourbon gives these blondies a smoky delicious twist.
• Throw in some shredded coconut for a sweet coconut taste and texture.

How to Store and Reheat //

Storing: Any leftover pecan blondies can be stored in an airtight container for 4-5 days.

Make-Ahead and Freezer Options

Freezing: To freeze pecan blondies, add them to a freezer-safe bag or airtight container and freeze for 3-4 months. Thaw on the countertop for a couple of hours before serving.

FAQs for Making Salted Brown Butter Pecan Blondies //

More Blondie and Brownie Recipes //

Matt’s Crazy Brownies

Brookies

Simple Brownie Recipe

Cookie Butter Cheesecake Brownies

Salted Brown Butter Pecan Blondies

Yield: 20 bars

Prep Time: 15 minutes

Cook Time: 23 minutes

Total Time: 38 minutes

These ooey-gooey Salted Brown Butter Pecan Blondies turn a simple blondie recipe into a decadent dessert that’s crunchy, sweet, and salty. This flavorful brown butter treat is the perfect dessert for anyone who enjoys a soft cookie in bar form!

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Ingredients

• ¾ cup butter
• 1 ¾ cups brown sugar
• 2 eggs
• 1 Tablespoon vanilla
• 2 cups flour
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 1 cup pecans, chopped and toasted
• 1 cup semi-sweet chocolate chips
• ½ cup milk chocolate, chopped
• Flaked sea salt

Instructions

1. Preheat oven to 350°. Line a 9x13 pan with parchment paper, spray with cooking spray, and set aside.
2. Add the butter to a saucepan over medium heat. Melt the butter, while stirring. Once melted, it will foam, pop, and sizzle, this is normal. Keep stirring and do not step away from the stove, it can burn very quickly and then you will need to start over. 
3. The milk solids will separate and be on the bottom of the pan, and will get brown. The butter should smell toasted and nutty. It takes about 5 to 8 minutes for this to happen. 
4. Remove from the pan and pour the brown butter into a bowl to cool. If you do not remove it from the pan, it will continue to cook and can burn. 
5. Add brown sugar to a medium mixing bowl. Pour in browned butter and whisk until combined and the sugar begins to dissolve and is smooth. 
6. Whisk in eggs, one at a time. Add vanilla. 
7. Mix together flour, salt, and baking powder in a small bowl. Add to the butter mixture and mix until just combined and you cannot see streaks of flour. 
8. Add toasted pecans and chocolate chips and fold through. I reserve some for the top of the blondies. Pour batter into prepared pan. Add reserved pecans and chocolate chips and arrange on the top of the blondies. Sprinkle with sea salt. 
9. Bake for 23 to 25 minutes, being careful to not overbake.The center should be set and the edges golden brown. Cool in the pan, then remove from the pan and cut into squares. 

Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 277Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 38mgSodium: 187mgCarbohydrates: 34gFiber: 1gSugar: 23gProtein: 3g

All information and tools presented and written within this site are intended for informational purposes only.

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Please leave a comment on the blog or share a photo on Pinterest

The post Salted Brown Butter Pecan Blondies appeared first on Baked Bree.

I tuned into an episode of Jennifer Garner’s Fake Cooking Show, and she was making homemade English muffins from the Huckleberry cookbook. I had that book sitting on my bookshelf yet somehow missed this awesome recipe. Ava had also mentioned she was craving an English muffin, so I knew I had to give this recipe a go.

A friend of mine brought me something similar to an English muffin from the UK. Do they call them English muffins in the UK or just muffins? I toasted it, slathered it in French butter and jam and it was the highlight of my week. Sometimes the simplest things bring the most joy.

This recipe works like a charm. It takes a little planning, but I promise it’s worth it. There is truly nothing better than freshly baked bread in the morning. Anything you can make ahead for breakfast is a plus in my book.

Ingredients //

• Buttermilk – brings a bit of tang to the muffins and helps tenderize the dough.
• Active Dry Yeast – helps breads rise.
• Butter (room temperature) – helps achieve a lighter, crispier crust on the muffins.
• Honey – adds a subtle sweetness and golden color.
• Bread Flour – has a higher gluten content than all-purpose flour and helps the dough rise.
• Sugar – further activates the yeast and adds flavor.
• Salt – flavors and helps the dough hold its structure.
• Cornmeal – ensures the dough is manageable once it’s ready to be browned.

How to Make // The Steps

• Step 1. Prepare the buttermilk. In the microwave or on the stovetop, heat 1 1/2 cups of buttermilk to 105 degrees. In a standing mixer fitted with the dough hook, add remaining cold buttermilk. In the standing mixer with the cold buttermilk, pour in the warm buttermilk followed by butter, honey, bread flour, sugar, and salt.
• Step 2. Mix dough. Mix ingredients on low for 1 minute, then increase speed and continue mixing for another 2 minutes until a sticky but smooth dough forms.
• Step 3. Let dough rise in the fridge. Put the dough in a greased bowl, cover with plastic wrap and chill in the fridge for one hour.
• Step 4. Prepare baking sheets and work surfaces. Line two sheet pans with parchment paper, sprinkle 1/4 cup of the cornmeal, and set aside. Sprinkle half of the remaining cornmeal on a sanitized work surface.
• Step 5. Shape dough. After an hour, remove dough from the fridge and place it on a clean work surface. Turn the dough and sprinkle the top with remaining cornmeal. Press the dough out to about a 1-inch thickness. Use a 3-inch round cutter to cut out the rounds, cutting out as many as possible (dough can not be pressed back out).
• Step 6. Let dough rise again. Place the muffins on the sheet pan, 1″ apart, cover with plastic wrap and let rise at room temperature for one hour.
• Step 7. Bake homemade English muffins. Preheat oven to 350°. Once preheated, heat a griddle or cast-iron skillet on medium-high heat. Place the muffins in the hot pan. Cook muffins, one minute per side, until golden brown. Arrange the par-cooked muffins on the sheet pans and bake for 8 to 10 minutes. Depending on the size of your skillet, you may need to work through this step in batches.

Tips & Tricks //

• You can mix by hand if you need to. Just be careful not to overwork the dough or over-flour. The dough will be very sticky but able to form into a smooth bowl.
• If you don’t have a 3-inch cutter, you can fold a sheet of foil a couple of times and round it into a circle.
• The dough will fall flat if pressed out more than once. That said, you want to cut out the rounds as close as possible to make as many muffins as possible.
• To save yourself time in the morning, the dough can be mixed and cut the night before, stored in the fridge overnight, and then removed from the fridge to rise at room temperature an hour before going into the oven.
• I start these the night before, cut them out, and place them on semolina lined baking sheet, cover, refrigerate and griddle the next morning
• Whatever you do, do NOT cut these with a knife. It will ruin all of the “nooks and crannies”. Fork split only.

Ways to Use English Muffins //

• Using a fork (as not to disturb the “nooks and crannies”), split English muffins open, toast, and serve warm smeared with butter, jelly, jam, nut butter, etc.
• Use them in your favorite Eggs Benedict recipes.
• Load them up breakfast sandwich style with sausage or bacon, egg, cheese, etc (PS: breakfast sandwiches like this freeze and reheat in the microwave really well).
• Stuf English muffins with your favorite cold cuts and sliced cheeses.
• Use English muffins as the “crust” and make mini-pizzas!

Why are Homemade English Muffins So Good?

• Making English muffins from scratch is easier than you think and so much better than store-bought.
• Freezer-friendly. Make a batch and stash it in the freezer.
• Versatile breakfast bread. Great served toasted with butter or jam, as a breakfast sandwich or with eggs Benedict.
• Made with simple ingredients and basic pantry items.

FAQ //

How to Store //

This recipe makes about 12 English muffins (I made the cutest baby ones with extra dough). If you have leftovers, you can keep them in an airtight container or freeze them.Store English muffins in an airtight container at room temperature for up to 3 days.

Make-Ahead and Freezer Options //

I sometimes make a double batch and freeze them in a single layer before putting them into a resealable freezer bag to grab whenever.

They keep in the freezer for one month. From frozen, give them a couple of seconds in the microwave to thaw and then toast them.

More Brunch Recipes //

Nutella Swirl Banana Bread

Swedish Cardamom Buns

Streusel French Toast Casserole

Easy Buttermilk Biscuits

Homemade English Muffins - Huckleberry Cafe English Muffins

Yield: 12 English Muffins

Prep Time: 40 minutes

Cook Time: 12 seconds

Additional Time: 1 hour

Total Time: 1 hour 40 minutes 12 seconds

Homemade English Muffin recipe - From Jennifer Garner's Fake Cooking Show. Homemade English Muffins from the Huckleberry Cafe in Santa Monica.

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Ingredients

• 3 cups buttermilk
• 2 Tablespoons active dry yeast
• 3 Tablespoons butter, room temperature
• 3 Tablespoons honey
• 6 cups bread flour
• 1/4 cup sugar
• 4 1/2 teaspoons salt
• 1 cup cornmeal

Instructions

Warm 1 1/2 cups buttermilk until warm. (I use a thermometer and warm it until it gets to 105°.)

Add the other 1 1/2 cups cold buttermilk to the bowl of a mixer fitted with the dough hook. Add yeast and stir to combine.

Add the warm buttermilk to the cold buttermilk. Add butter, honey, bread flour, sugar, and salt. Mix on low for a minute, then increase speed and mix for another two minutes. The dough will be very sticky, but smooth.

Put the dough in a greased bowl. Cover with plastic wrap and let rise in the fridge for one hour.

Line two sheet pans with parchment paper, sprinkle 1/4 cup cornmeal, and set aside.

After an hour, sprinkle half of the cornmeal on a clean work surface. Turn the dough. Sprinkle the top with the last 1/4 cup cornmeal. Press the dough out to about a 1-inch thickness.

Use a 3-inch round cutter to cut out the rounds. This dough cannot be re-rolled, so cut as closely as possible to get as many muffins as you can.

Place the muffins on the sheet pan, an inch apart, cover with plastic wrap and let rise at room temperature for one hour. Or, keep in the fridge overnight and let rise for an hour in the morning.

Preheat oven to 350°. When the oven is preheated, heat a griddle or cast iron skillet to medium-high heat.

Place the muffins in the hot pan, cook for a minute or until golden brown, flip and cool the other side.

Place the grilled muffins on the sheet pans and bake for 8 to 10 minutes. If you are working with a small pan or griddle, do this in batches.

Notes

This recipe makes about 12 English muffins. I made the cutest baby ones with extra dough. If you have leftovers, freeze for one month, or wrapped tightly for three days.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 373Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 938mgCarbohydrates: 70gFiber: 3gSugar: 12gProtein: 12g

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The post Homemade English Muffins – Huckleberry Cafe English Muffins appeared first on Baked Bree.

If you have been to my house for dinner in the last few months, there is a good chance that I have made you this steak. I think this was my 5th time making it. I love this recipe. It is easy and incredibly delicious.

I like to use flank steak, but you could use skirt steak, sirloin, or whatever you like. The garlic butter “sauce” is more like butter and minced garlic melted together. The garlic mellows as it melts into the butter, so it is not as strong as it sounds.

Pour the sauce over the flank steak and top with lots of chopped parsley. I serve it with grilled asparagus, and if I am really inspired, baked potatoes with my homemade ranch. It might sound a little weird, but it is basically herb sour cream, and it goes great with baked potatoes.

Ingredients for Flank Steak with Garlic Butter Sauce //

• Flank Steak – Flank is a flavorful cut of beef, good for grilling, broiling, pan-searing, etc.
• Olive Oil – is used to marinate and tenderize the steak.
• Salt and Pepper – enhances the natural, delicious flavors of beef.
• Garlic Cloves – are used to flavor the marinade.
• Thyme and Rosemary Sprigs – These woody herbs enhance the flavor of steak without overpowering it (sprigs of sage and tarragon also taste great).

For the easy garlic butter sauce:

• Butter – absorbs the flavors added to it and makes the steak nice and buttery. It’s a great base for many sauces.
• Garlic – This is the perfect pairing with butter and just makes everything taste better.
• Flat Leaf Parsley – adds fresh flavor, green color and livens up the whole dish.

How to Make // The Steps

1. A few hours before grilling, marinate your flank steak. Season both sides well with salt and pepper. Drizzle with olive oil and rub with garlic cloves.
2. Lay fresh herbs underneath and on top of the steak. Cover with plastic wrap and chill in the fridge for a few hours.
3. Take the steak out of the fridge 30 minutes before you are ready to grill. It was pouring outside, so I grilled mine on my indoor grill, but I prefer to cook it outside on the grill. Heat to high heat and cook 4 to 6 minutes on each side or until rare to medium.
4. Cover the cooked steak with aluminum foil and let rest for 10 minutes. This is a really important step. If you try to slice your steak without letting it rest, the juices will release and it will not be nearly as tender.
5. While the steak is resting, start the butter sauce. Add a stick of butter, 4 cloves of minced garlic and a generous pinch of salt to a saucepan.
6. Melt over medium-low heat. The garlic will slowly cook in the butter.
7. Slice the flank steak against the grain as thinly as possible.
8. Pour garlic butter over steak and sprinkle with chopped parsley.

How to Make Flank Steak in the Oven //

You can make flank steak in the oven with delicious results using a cast-iron skillet. The key to getting flank steak cooked perfectly is quickly searing the outside and getting the steak cooked medium-rare to medium. Follow the grill instructions for marinating and then:

1. In a cast-iron skillet, heat olive oil over high heat.
2. Add marinated flank and quickly sear on all sides.
3. Transfer the skillet to a 400-degree oven for 3 to 5 minutes or until steak reaches the desired temperature.
4. Let rest and serve with garlic butter sauce.

Tips & Tricks //

• Always let your meat sit out at room temperature before cooking. Doing so produces juicier, evenly cooked meat.
• Flank steak is best-cooked medium-rare to medium. Overcooked flank is tough and chewy.
• While the steak is resting under the foil, the residual heat will cook it a bit further, so you may want to take the steak off the grill just before it reaches your desired doneness.

I am not a huge kitchen gadget kind of girl, but I am loving this garlic twist. Use the bottom to crack the skins off of the garlic, and add the garlic, and twist it around until it is minced. I usually use my microplane to mince garlic, but this works great if you need quite a few.

Why is Flank Steak with Garlic Butter Sauce So Good?

• When marinated, flank is a tasty cut of beef. It tenderizes in marinade very well.
• When prepared properly, the flank steak is juicy and tender -similar to more expensive cuts but a fraction of the cost.
• Flank steak is a great way to prepare a steakhouse-style dinner for a large group for a dinner party.
• There’s no need to hover over the grill. Flank grills up very quickly. The sauce is quick and easy to make too.
• The mix of garlic and butter in the sauce is the perfect pairing for steak. You’ll want to drizzle it over everything!

Variations //

• Cuts of steak you could also use are flat iron, skirt steak, sirloin, and hanger. All of these tenderize well in marinade and grill up tender and juicy.
• Try adding freshly squeezed lemon or lime juice to the marinade. The citrus adds flavor and helps soften the beef.
• Mix olive oil with fresh chopped herbs like cilantro and parsley to make a chimichurri marinade.
• Saute sliced mushrooms and onions in the garlic butter sauce to use as a steak topping.
• Sprinkle blue cheese crumbles on the steak a few minutes before the steaks are done cooking for a deliciously tangy bite.
• The garlic butter sauce is the best sauce for flank, but it’s also a star all on its own and can be used for seafood, breadsticks, pasta, etc.

How to Store and Reheat //

Storing – Store cooked steak in an airtight container or wrapped tightly in the refrigerator for 3 to 4 days.

Reheating – When reheating cooked steak, to prevent it from overcooking as much as possible, sear all sides over high heat for 30 seconds.

Make-Ahead and Freezer Options //

The garlic butter sauce can be frozen and quickly reheated (try freezing it in ice cube trays to have on hand as needed ). Cooked flank steak does not freeze well.

FAQ for Making Grilled Flank Steak with Garlic Butter Sauce//

More Steak & Beef Recipes //

Steak and Potato Salad with Roasted Garlic Dressing

Red Wine Strip Steaks

Beef and Broccoli Stir Fry

Slow Cooker Korean Beef Tacos

Flank Steak with Garlic Butter Sauce

Yield: serves 6

Prep Time: 10 minutes

Cook Time: 12 minutes

Additional Time: 3 hours 30 minutes

Total Time: 3 hours 52 minutes

Grilled Flank Steak with Garlic Butter Sauce, the best flank steak recipe ever. So easy and so flavorful. Perfect for summer grilling.

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Ingredients

• flank steak (or skirt, or really whatever cut you like)
• olive oil
• salt and pepper
• 3 garlic cloves
• fresh thyme sprigs
• fresh rosemary sprigs

Garlic Butter Sauce //

• 1/2 cup butter
• 4 cloves garlic
• salt
• 1/4 cup flat leaf parsley, chopped

Instructions

1. A few hours before you want to grill, begin to marinate your steak. Season well with salt and pepper. Drizzle with olive oil and rub with garlic cloves. Lay fresh herbs underneath and on top of the steak. Cover with plastic wrap and chill in the fridge for a few hours.
2. Take the steak out of the fridge 30 minutes before you are ready to grill. Heat to high heat, and cook for 4 to 6 minutes on each side. 
3. Cover the cooked steak with aluminum foil and let rest for 10 minutes. 
4. While the steak is resting, start the butter sauce. Add a 1/2 cup of butter, 4 cloves of minced garlic, and a generous pinch of salt to a saucepan. Melt over medium-low heat. The garlic will slowly cook in the butter. Slice the flank steak against the grain as thinly as possible. 
5. Pour garlic butter over steak and sprinkle with chopped parsley.

Notes

Flank steak is best cooked medium-rare to medium. If it is cooked further than that, it is not as tender. 

Make sure to let your steak rest. If you try to slice your steak without letting it rest, the juices will release and it will dry out.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 189Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 52mgSodium: 278mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 4g

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