Inspired by a classic sausage and kale soup, this version uses lean ground turkey and loads of vegetables for a recipe that is simple enough for a busy weeknight, but satisfying enough to crave again and again.

Key ingredients you’ll need

• Ground turkey: A quick-cooking, flavourful base that soaks up all the seasoning. You could also use ground chicken.
• Fennel, chili powder, coriander, and cumin: A spice blend that mimics the savoury flavour of sausage.
• Tomato paste: Adds richness and depth without needing long cook time.
• Zucchini and kale: These are veggies you wouldn’t typically find in this soup, I prefer the texture of kale to spinach and the zucchini adds veggies without impacting the flavor.
• Kidney beans: A hearty, budget-friendly addition that stretches the soup. (I use chickpeas the same way in my Moroccan chicken soup.)

🔪 Step-by-step instructions

This soup comes together in one pot with just a few simple steps-perfect for a weeknight dinner.

Start by browning the turkey in olive oil and then cooking the mirepoix.

Then add the garlic, spices and tomatoes paste to build the base and add flavor. Add chicken broth to the soup and bring to a boil

Tip: Use a wooden spoon to loosen the brown bits (also known as “fond” off the bottom of the pan. This will add flavor to the soup.

After cooking for ten minutes, add pasta and zucchini, cook until pasta is al dante and zucchini is tender.

Finish with kale and beans for colour and texture, allow to cook for another 1-2 minutes until kale is wilted.

Cooking tips

1. Brown the turkey properly: Don't rush this step-let the turkey cook undisturbed to develop flavour and caramelization. This is key for lean meats like turkey where you need the Maillard reaction to build depth.
2. Build your base before adding liquid: As a recipe developer, I always recommend blooming your spices and cooking the tomato paste for a minute or two before adding broth. It deepens the flavour and prevents the soup from tasting flat or one-note.

Variations & Substitutions

Use what you have: Ground turkey is the star here, but ground chicken or pork work just as well-use whichever you have on hand.

Switch up the greens: Not a fan of kale? Baby spinach is a quick, easy swap. Just stir it in at the end so it doesn't overcook.

Change the veggies: No carrots? Try diced potatoes or sweet potatoes for a heartier twist-they'll add a bit more comfort and a slightly sweeter flavour.

Serving suggestions

This soup is filling on its own, but you can serve it with crusty bread, garlic bread, or a simple green salad for a complete meal. Leftovers reheat beautifully for lunch the next day.

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Ground Turkey Soup

Make this cozy ground turkey soup in under 50 minutes. Packed with hearty vegetables, spices, and protein-an easy one-pot dinner you'll crave all season.

Course Main Course, Soup

Cuisine American

Keyword soup, turkey soup

Prep Time 15 minutes minutes

Cook Time 34 minutes minutes

Total Time 49 minutes minutes

Servings 6

Calories 298kcal

Author Louisa Clements

Ingredients

• 1 tablespoon olive oil
• 1 lb ground turkey
• 1 onion diced
• 1 stalk celery diced
• 1 carrot peeled and diced
• 4 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• ½ teaspoon fennel ground or minced
• 2 tablespoon tomato paste
• 1 teaspoon salt divided
• 10 cups low-sodium chicken broth
• ¾ cup small pasta like shells or ditalini
• 1 small zucchini chopped
• 1 bunch kale stems removed and chopped (about 3 cups packed)
• 1 can kidney beans drained and rinsed

Instructions

• Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the 1 lb ground turkey and cook, breaking it up with a wooden spoon. Let it sit undisturbed for a couple of minutes to brown, then stir and continue cooking until no longer pink-about 5-6 minutes.
• Add 1 onion, 1 stalk celery, and 1 carrot to the pot. Cook for 5-7 minutes, stirring occasionally, until softened. Stir in 4 cloves garlic, 2 tablespoon tomato paste, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon chili powder, and ½ teaspoon fennel. Cook for 1-2 minutes, until fragrant. Add 1 teaspoon salt.
• Pour in the 10 cups low-sodium chicken broth. Scrape the bottom of the pan with a wooden spoon to loosen the brown bits–this will add lots of flavor to your soup! Bring to a boil. Reduce heat to medium-low and add the ¾ cup small pasta and 1 small zucchini. Simmer, uncovered, for 10-12 minutes, or until pasta is al dente and zucchini is tender.
• Stir in the chopped 1 bunch kale and 1 can kidney beans. Cook for another 3-4 minutes, until the kale is wilted and beans are warmed through. Taste and adjust salt if needed.

Notes

• If you plan to have leftovers, cook the pasta separately and add it just before serving. This will avoid the soup having mushy pasta.
• If you prefer a more tender green than kale, stir in spinach during the last minute of cooking.
• To make this freezer friendly, omit the pasta and freeze in individual portions. Add freshly cooked pasta when reheating for best texture.

Nutrition

Calories: 298kcal | Carbohydrates: 30g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 778mg | Potassium: 997mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2154IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 3mg

The post Ground Turkey Soup with Veggies appeared first on Living Lou.

I'm always on the lookout for easy vegetarian recipes to add to my weeknight dinner rotation-especially the kind that rely on pantry staples with just a few fresh ingredients thrown in.

These are the meals I come back to again and again because they're simple, budget-friendly, and perfect for busy evenings. And let's be honest, keeping grocery costs down is a top priority for so many of us right now.

If you’re looking for more vegetarian dinner ideas, you might also enjoy my Mediterranean lentil soup-another cozy, budget-friendly recipe made with pantry staples.

📋 Key ingredients you'll need

This easy curry is all about cozy, nourishing ingredients-butternut squash and chickpeas are the stars of the show.

• Chickpeas: A pantry staple that adds plant-based protein and a hearty texture.
• Butternut squash: Naturally sweet and creamy when cooked, it balances the spice and adds body to the curry.
• Coconut milk: Brings everything together with a rich, velvety sauce. I love using coconut milk in my cooking-if you do too, try my Thai-inspired coconut curry salmon for a light yet satisfying meal.
• Red curry paste: Packed with bold, aromatic flavors-think lemongrass, garlic, and chilies. I like to use Thai-style curry paste for this recipe instead of a more traditional Indian spice mix.

If you’re looking for a curry made this curry paste, try my chickpea vegetable curry.

🔪 Step-by-step instructions

This recipe comes together in one pot and is a quick and satisfying dinner.

Heat canola oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.

Now we bloom the curry paste. Stir in the garlic, ginger, curry paste, and ½ teaspoon of salt. Cook for another minute, until fragrant.

Pour in the coconut milk and stir to combine. Tip: I find a wooden spoon or whisk works well for this type.

Add the butternut squash, chickpeas, and remaining salt. Bring to a gentle boil, then reduce the heat and simmer, uncovered, for 20 minutes or until the squash is tender.

Stir in the spinach and cook for an additional 1-2 minutes, until it has wilted.

Finish with a squeeze of fresh lime juice.

Tip: If the curry thickens too much as it simmers, stir in a splash of vegetable broth or water to loosen it up without diluting the flavor.

💭 Cooking tips

1. Cut the squash evenly: Uniform cubes will cook more evenly and help prevent some pieces from turning to mush while others stay underdone.
2. Bloom the curry paste: Sautéing the curry paste in oil before adding liquids helps deepen its flavor by releasing its aromatic oils and spices.

Ingredient substitutions

• Sweet Potato: A great swap for butternut squash with similar sweetness and creaminess.
• Kale: Swap in chopped kale for baby spinach-give it an extra minute or two to wilt down fully.

Easy recipe variations

• Make it spicier: Add a finely chopped Thai chili or an extra tablespoon of curry paste to turn up the heat.
• Add more veggies: Bulk it up with bell peppers, eggplant, or green beans for extra colour and vegetables.

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Chickpea Butternut Squash Curry

A cozy chickpea and butternut squash curry made with coconut milk and red curry paste. Ready in under 45 minutes-perfect for weeknight dinners.

Course Main Course

Cuisine Thai

Keyword easy curry recipe, vegetarian curry

Prep Time 15 minutes minutes

Cook Time 28 minutes minutes

Total Time 43 minutes minutes

Servings 4

Calories 414kcal

Author Louisa Clements

Ingredients

• 1 tablespoon canola oil
• 1 onion diced
• 2 garlic cloves minced
• 1 tablespoon minced ginger
• 3 tablespoon red curry paste
• 2 cans coconut milk
• ½ butternut squash peeled and cubed (about 4 cups)
• 1 can chickpeas drained and rinsed
• 1 teaspoon salt divided
• 3 cups packed baby spinach
• 1 lime juice only

Instructions

• Heat canola oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, ginger, curry paste, and ½ teaspoon of salt. Cook for another minute, until fragrant.
• Pour in the coconut milk and stir to combine.
• Add the butternut squash, chickpeas, and remaining salt. Bring to a gentle boil, then reduce the heat and simmer, uncovered, for 20 minutes or until the squash is tender.
• Stir in spinach, and cook until wilted about 2 minutes. Finish with a squeeze of fresh lime juice.
• Serve over rice and sprinkle with cilantro.

Notes

1. If the curry thickens too much as it simmers, stir in a splash of vegetable broth or water to loosen it up without diluting the flavor. Adjust the seasoning as needed. 
2. You can substitute some of the squash with sweet potatoes.

Nutrition

Calories: 414kcal | Carbohydrates: 38g | Protein: 11g | Fat: 28g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 992mg | Potassium: 922mg | Fiber: 9g | Sugar: 4g | Vitamin A: 13872IU | Vitamin C: 33mg | Calcium: 158mg | Iron: 6mg

The post Chickpea Butternut Squash Curry appeared first on Living Lou.

This recipe was originally published in December 2013. In March 2025, I updated the recipe to include lentils with new photos and instructions.

I’ve been making a variation of carrot soup for many years, but I’ve never really felt like I had one that I loved. The recipes never felt quite right-always a little underwhelming. On the other hand, my Mediterranean lentil soup recipe has become a favorite of many readers!

That changed with this version. It's infused with warming spices like coriander and garam masala, rich and creamy with coconut milk, and thickened with red lentils that blend in so seamlessly you'd never know they're there.

This soup quickly became a recipe in my monthly rotation, along with broccolini soup and Instant Pot Tomato Soup with Fresh Tomatoes.

📋 Key Ingredients

Apart from the basics, here are the ingredients that make this soup extra special.

• Carrots - The star of the soup! Carrots add natural sweetness and pair well with the warming spices. They also help create a velvety texture when blended.
• Red lentils - A quick-cooking protein source that thickens the soup while keeping it hearty and satisfying. Red lentils break down beautifully, making the soup naturally creamy.
• Coconut milk - Makes the soup ultra-creamy while balancing the spices with a hint of richness.
• Spices: Garam masala, cayenne pepper and coriander are a combination of warming spices that add earthy depth and heat to the soup to balance the sweetness of the carrots.
• Orange juice - A surprising ingredient that brightens the flavors and enhances the natural sweetness of the carrots.

Tip: Since the carrots will be boiled, there’s no need to peel them-just give them a good scrub!

🔪 Step-by-step instructions

Heat olive oil in a large pot over medium heat. Add carrots and onion and cook for 3-4 minutes until softened.

Stir in the tomato paste, garlic, coriander, garam masala, turmeric, cayenne and salt. Cook for 1-2 minutes until fragrant and tomato paste has turned a bright red color. Stir in the red lentils and water. Bring to a boil, then reduce heat and simmer for 20 minutes, until the carrots and lentils are soft.

Blend using an immersion blender until smooth, or leave slightly chunky if preferred.

Pour in the coconut milk and orange juice.

✏️ Ingredient Substitutions

• Coconut milk → heavy cream: Heavy cream provides richness if you don't have coconut milk.
• Orange juice → Lemon juice: If you don’t have oranges on hand, a splash of lemon juice offers a similar bright acidity.
• Garam masala → curry powder: If garam masala isn't available, a mild curry powder will add similar warmth and depth.
• Carrots → sweet potatoes: If you don’t have enough carrots to make this soup, try replacing half of the carrots with sweet potatoes.

Tip: I wouldn’t recommend substituting red lentils for green lentils. Green lentils won’t break down as much as red, so you’ll have a chunkier textured. Plus they will turn your soup into more brown than orange.

💭 Expert cooking tips

1. Use water instead of broth - In vegetable soups, I prefer water over broth to let the natural flavors of the ingredients shine. Store-bought vegetable broth can sometimes be overpowering, while water creates a cleaner, more balanced taste. Just be sure to season generously with salt to enhance the flavors!
2. Control the texture - For a silky smooth soup, blend it thoroughly. For a chunkier version, blend just half and mix it back in. Want extra body? Stir in a handful of whole-cooked lentils after blending. If it’s too thick, add more water to thin it out.

More soup recipes

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Carrot and Lentil Soup

Creamy, spiced, and ready in 40 minutes, this carrot and lentil soup is the perfect cozy weeknight dinner. Sweet carrots, red lentils, and coconut milk blend beautifully with warming spices, while a splash of orange juice adds a bright, fresh finish.

Course Main Course, Soup

Cuisine Mediterranean, middle eastern

Keyword carrot recipes, lentil soup recipe, vegetarian dinner

Prep Time 10 minutes minutes

Cook Time 26 minutes minutes

Total Time 36 minutes minutes

Servings 4

Calories 428kcal

Author Louisa Clements

Ingredients

• 1 tablespoon olive oil
• 1 onion chopped
• 3 carrots peeled and chopped
• 2 cloves garlic minced
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• ¼ teaspoon cayenne pepper
• 1 teaspoon salt
• 1 tablespoon tomato paste
• 1 cup red lentils rinsed
• 6 cups water
• 1 can of coconut milk
• Juice of 1 orange

Instructions

• Heat olive oil in a large pot over medium heat. Add carrots and onion and cook for 3-4 minutes until softened.
• Stir in the tomato paste, garlic, coriander, garam masala, turmeric, cayenne and salt. Cook for 1-2 minutes until fragrant and tomato paste has turned a bright red color.
• Stir in the red lentils and water. Bring to a boil, then reduce heat and simmer for 20 minutes, until the carrots and lentils are soft.
• Blend using an immersion blender until smooth, or leave slightly chunky if preferred. Pour in the coconut milk and orange juice.
• Taste and adjust seasoning as needed. Serve warm.

Notes

1. Storage: This soup can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Let it cool completely before storing.
2. Consistency: If you prefer a thicker soup, add less water or more lentils. For a thinner soup, add extra water or coconut milk to reach your desired consistency.
3. Spice level: Adjust the cayenne pepper to your taste. For a milder version, reduce or omit the cayenne.
4. Instant pot: After adding the water in step three, cook on high pressure for 10 minutes. 

Nutrition

Calories: 428kcal | Carbohydrates: 41g | Protein: 15g | Fat: 25g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 680mg | Potassium: 937mg | Fiber: 16g | Sugar: 7g | Vitamin A: 7817IU | Vitamin C: 20mg | Calcium: 86mg | Iron: 7mg

The post Carrot and Lentil Soup appeared first on Living Lou.

Some recipes feel too simple to share, but over time, I've realized that these tried-and-true, back-pocket dinners are precisely the kind of recipes worth posting. If they're staples in my kitchen, chances are they'll become favorites in yours, too.

And let's be honest-you can never have too many easy pasta recipes. This is one of those creamy chicken and pasta dishes (like my chorizo chicken pasta) that's rich, comforting, and perfect for a weeknight dinner.

Ingredients

Here are the key ingredients you’ll need to make this recipe.

• For the chicken: I use chicken breast; they are lean and tender, but you could also use boneless, skinless chicken thighs.
• For the sauce: A combination of heavy cream, white wine, and parmesan creates a silky, luxurious sauce. The white wine adds a subtle acidity to balance the richness, while parmesan brings depth with its nutty, umami flavor. Garlic and onion round out the aromatics, adding warmth and complexity.
• For freshness: During testing, I found the dish needed a bright, fresh element, so I added spinach and parsley to balance the creamy sauce and add a pop of color.
• For the pasta: Fettuccine or spaghetti work beautifully, their long strands soaking up the sauce.

Step-by-step instructions

Cook the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken with ¼ teaspoon salt. Cook for 5-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165F.

In the same skillet, add the remaining two tablespoons of olive oil. Sauté the onion for 3-5 minutes until softened.

Add the garlic and red pepper flakes, cooking for another minute until fragrant.

Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer for 1-2 minutes until slightly reduced.

Lower the heat and stir in the heavy cream, Italian seasoning, and the remaining ½ teaspoon salt. Let the sauce simmer gently for 4-5 minutes.

Stir in the grated parmesan and chopped spinach. Cook for 1-2 minutes until the spinach wilts and the sauce is smooth.

Add the cooked fettuccine and sliced chicken to the skillet, tossing to coat in the sauce. If the sauce is too thick, gradually add reserved pasta water until it reaches the desired consistency.

Expert cooking tips

1. Use a meat mallet to pound the chicken to an even thickness before cooking. This helps the chicken cook evenly, preventing the thinner parts from drying out while the thicker sections finish cooking. If you don't have a mallet, a rolling pin or the bottom of a heavy pan works just as well. 
2. Sear the chicken properly - Get a nice golden crust on the chicken by cooking it undisturbed for a few minutes per side before slicing. This adds extra flavor! I like to serve the chicken alongside the pasta, but you could cube it and stir it in before serving.
3. Reserve pasta water - A splash of starchy pasta water can help loosen the sauce and make it cling perfectly to the pasta. I always reserve about one cup of pasta water and add a little at a time–you likely won’t need the full 1 cup.

Serving suggestions

I like to serve this recipe with a classic house salad, or roasted broccoli rabe, and no one will ever be sad about air fryer garlic bread.

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Chicken Garlic Parmesan Pasta

This garlic parmesan chicken pasta is the perfect weeknight dinner. It's packed with juicy chicken with a delicious creamy parmesan sauce. The best part? It's ready in under 45 minutes.

Course Dinner, Main Course

Cuisine American

Keyword chicken breast, pasta, pasta recipe

Prep Time 15 minutes minutes

Cook Time 29 minutes minutes

Total Time 44 minutes minutes

Servings 4

Calories 940kcal

Author Louisa Clements

Ingredients

• 2 boneless skinless chicken breasts
• ¾ teaspoon salt divided
• 3 tablespoon olive oil divided
• 1 onion diced
• 2 cloves garlic minced
• ¼ teaspoon red pepper flakes
• ¼ cup white wine
• 1 cup heavy cream
• ½ teaspoon Italian seasoning
• ½ cup freshly grated parmesan cheese
• 3 cups packed spinach chopped
• 1 lb fettuccine
• ½ – ¾ cup reserved pasta water if needed
• 1 tablespoon parsley chopped

Instructions

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken with ¼ teaspoon salt. Cook for 5-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165F. Transfer to a plate and let rest before slicing.
• Meanwhile, bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve ½- ¾ cup pasta water before draining.
• In the same skillet, add the remaining 2 tablespoon olive oil. Sauté the onion for 3-5 minutes until softened. Add the garlic and red pepper flakes, cooking for another minute until fragrant.
• Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until slightly reduced.
• Lower the heat and stir in the heavy cream, Italian seasoning, and the remaining ½ teaspoon salt. Let the sauce simmer gently for 4-5 minutes.
• Stir in the grated parmesan and chopped spinach. Cook for 1-2 minutes until the spinach wilts and the sauce is smooth.
• Add the cooked fettuccine and sliced chicken to the skillet, tossing to coat in the sauce. If the sauce is too thick, gradually add reserved pasta water until it reaches the desired consistency.
• Sprinkle with parsley and extra parmesan before serving. Enjoy!

Notes

1. Use a meat mallet to pound the chicken to an even thickness (about ¾ inch) before cooking. This helps it cook evenly, preventing the thinner parts from drying out while the thicker sections finish cooking. If you don't have a mallet, a rolling pin or the bottom of a heavy pan works just as well. 

Nutrition

Calories: 940kcal | Carbohydrates: 87g | Protein: 47g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 243mg | Sodium: 831mg | Potassium: 957mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3313IU | Vitamin C: 12mg | Calcium: 272mg | Iron: 4mg

The post Chicken Garlic Parmesan Pasta appeared first on Living Lou.

There are very few dishes that are as easy to make as quesadillas! They weren’t always a staple in my life, but over the last few years, they’ve become one of my go-to back-pocket recipes for a quick and easy weeknight dinner. I love serving them with sliced avocado and a simple house salad for a well-rounded meal.

The first time I made steak quesadillas, I used leftover steak from the night before-a game-changer for repurposing beef that never quite tastes as good the next day.

Whether you're working with leftovers or cooking steak from scratch, I’ve included instructions for using both in the recipe.

📋 Ingredients and why they work

Quesadillas are one recipe that is super easy to customize based on what your family likes and what you have on hand.

• Steak: I usually go for top sirloin, a budget-friendly cut that delivers great flavor. You don't need anything expensive! While many recipes call for flank steak, it's better suited for beef fajitas or dishes where the steak is the star.
• Canola or avocado oil: These neutral oils work best here since they won't overpower the other flavors.
• Spices: A blend of cumin, paprika, and chili powder adds a warm, smoky depth and gives these quesadillas a classic fajita-style flavor.
• Vegetables: I like using a mix of red and green bell peppers, but any variety will work. For heat and extra flavor, cook them with garlic, onion, and jalapeño.
• Cheese: I like cheddar, but Monterey Jack or mozzarella are also great options. The key is choosing a good melting cheese for a gooey bite.
• Tortillas: I prefer flour tortillas because they're easy to work with and widely available. They also crisp up beautifully in the pan.

Tip: If using leftover steak, you need about one rounded-up of cubed or sliced steak.

🔪 Step by step instructions

These are truly one of the easiest recipes to make. First, you start by making your filling.

If you have leftover steak, skip this step. If not, start by cooking your steak. Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Add the steak, season with ¼ teaspoon salt, and cook for 3-4 minutes per side until browned and medium rare. Remove and set aside. Once cool enough to handle, dice into bite-sized pieces.

In the same pan, add 1 tablespoon canola oil, followed by the onion and bell peppers. Cook for 3-4 minutes until softened and fragrant.

Add jalapeño, garlic, spices, and salt; cook for another 1-2 minutes.

Stir in chopped steak and set aside.

Then, you build your quesadillas. I like to use smaller, 6-inch tortillas as they are easier to handle. Heat a clean pan over medium heat and add one tablespoon of oil. Place a tortilla in the pan, sprinkle with some cheese, layer on the steak and sautéed vegetables, then add another layer of cheese. Top with a second tortilla.

Cook until golden, about 2-3 minutes per side. Pressing gently with a spatula until the tortillas are crisp and cheese is melted. Repeat with remaining tortillas, adding more oil as needed.

📖 Flavor Variations

There are so many ways you can make these quesadillas, but here are a few ways I can change them up.

• Budget-friendly: Stretch the meat by adding a can of black beans to the filling. You can also add a package of sliced mushrooms at the same time as the bell peppers for another budget-friendly addition.
• Saucy and kid-friendly: Name a kid who doesn’t like barbecue sauce! Toss the filling with your favorite BBQ sauce for a smoky-sweet twist.

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Steak Quesadillas

Steak quesadillas are the perfect quick and easy recipe, ready in under 50 minutes. This is the ultimate way to use leftover steak for a simple weeknight dinner, made with tender, seasoned beef, bell peppers, melty cheese, and golden, crispy tortillas. This recipe makes 8 6" tortillas.

Course Dinner, lunch

Cuisine American, Mexican

Keyword bell peppers, broiled flank steak, quesadillas

Prep Time 10 minutes minutes

Cook Time 38 minutes minutes

Total Time 48 minutes minutes

Servings 4

Calories 608kcal

Author Louisa Clements

Ingredients

• 3-4 tablespoon canola oil
• ½ lb top sirloin or 1 rounded cup of leftover cubed steak
• 1 small red bell pepper chopped
• 1 small green bell pepper chopped
• 1 small onion chopped
• 1 small jalapeño finely diced
• 1 clove garlic minced
• ½ teaspoon cumin
• ½ teaspoon paprika
• ½ teaspoon chili powder
• ½ teaspoon salt
• 2 cups shredded cheddar cheese
• 8 6" or 7" flour tortillas

Instructions

• Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Add the steak, season with ¼ teaspoon salt, and cook for 3-4 minutes per side until browned and medium rare. Remove and set aside. Once cool enough to handle, dice into bite-sized pieces.
• In the same pan, add 1 tablespoon canola oil, followed by onion, bell peppers. Cook for 3-4 minutes until softened and fragrant. Add jalapeño, garlic, spices, and salt; cook for another 1-2 minutes. Stir in chopped steak and set aside.
• Next, assemble the quesadillas. Heat a clean pan over medium heat and add 1 tablespoon of oil. Place a tortilla in the pan, sprinkle with some cheese, layer on the steak and sautéed vegetables, then add another layer of cheese. Top with a second tortilla.
• Cook until golden, about 2-3 minutes per side. Pressing gently with a spatula until the tortillas are crisp and cheese is melted. Repeat with remaining tortillas, adding more oil as needed.
• Slice and serve. Let the quesadilla cool slightly, then slice into wedges. Serve with avocado, salsa, or a simple salad.

Notes

• This is a great way to use leftover steak; you’ll need about one rounded cup of cubed steak. If you’re using leftover steak, start at step #2. 
• If you don’t like spicy, remove the seeds and membrane from the jalapeno or leave it out completely. 

Nutrition

Calories: 608kcal | Carbohydrates: 38g | Protein: 32g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 90mg | Sodium: 1142mg | Potassium: 503mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1846IU | Vitamin C: 68mg | Calcium: 517mg | Iron: 4mg

The post Steak Quesadillas appeared first on Living Lou.

I always keep a batch of soup in my fridge-it's one of the easiest meals to make and perfect for a quick lunch or dinner. A big pot on Sunday means you'll have something nourishing and delicious ready to enjoy all week long.

I like to rotate between my favorites: lentil soup, sweet potato red pepper soup, and Moroccan chicken soup are three recipes I make on repeat.

This year, I’m trying to add even more variety of vegetables into my cooking; enter broccolini! This is an ingredient I don’t cook with often (I love broccoli rabe, so I often reach for that instead) but it is so delicious in this soup!

📋 Ingredients and why they work

I love this soup because it doesn’t require many ingredients. Grab some broccolini, and you will probably have everything else already on hand!

• Broccolini: The star of this recipe! It has a slightly sweet, mild flavor and a tender texture that blends beautifully.
• Onion and garlic: These aromatics build a rich, savory base for the soup.
• Red pepper flakes and a bay leaf: Add subtle heat and a delicate herbal note. Bay leaves are a classic ingredient in soups and stews, enhancing the depth of flavor. Here’s a great read on the benefits of bay leaves in cooking.
• Spinach: My go-to trick for broccoli-based soups! It gives the soup a vibrant green color without altering the flavor.
• Cheddar cheese: Inspired by classic broccoli cheese soup, I like to stir in a handful after blending for extra creaminess. Feel free to skip it for a vegan version!

Tip: For the liquid in vegetable soups, I always like to use water over any broth; this ensures the vegetable flavor sings and doesn’t get overpowered by the flavors of the broth. You’ll need to ensure you use enough salt. If you opt for broth, adjust the salt to balance the flavors–you’ll need less salt if using storebought broths.

🔪 Step-by-step cooking instructions

Let’s make this soup together!

Heat olive oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until softened.

Stir in the garlic, red pepper flake, and ½ teaspoon salt. Cook for another 1 minute, until fragrant.

Add the broccolini and cook for 1-2 minutes until bright green. We’re not trying to cook the broccoli fully here, but sauteing it for a few minutes adds more flavor.

Add the water, bay leaf, and remaining salt. Bring to a boil, then reduce heat and simmer, covered, for 10-12 minutes until the broccolini is tender.

Remove the bay leaf and discard. Stir in the spinach and cook for another minute until wilted. Transfer to a blender, or use an immersion blender to fully blend the smooth until it’s smooth and bright green.

Stir in the cheddar cheese until melted, then season with more salt and pepper to taste.

Tips and tricks

Ingredient substitutions and variations

• Swap broccolini for broccoli: You could also use regular broccoli here, it will make the flavor slightly earthier and less sweet.
• Adding white beans: You can add protein to this recipe by adding in a can of drained and rinsed white beans. You’ll likely need to add another 1-2 cups of water to keep the right soup consistency.
• Green curry variation: Add 1-2 tablespoon of your favorite green curry paste when adding garlic and red pepper flakes, and swap 2 cups of water for a can of coconut milk.

Make your own croutons

I love topping this soup with homemade croutons, here’s how I make them on the stovetop.

1. Tear, or cut, bread into 2 cups of bite-sized pieces. Heat a large non-stick frying pan over medium-high. Add 1 tablespoon oil, then bread and seasoning to taste, I like garlic powder and salt. Cook, stirring occasionally, until toasted and golden brown, 3 to 4 min.

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Broccolini Soup

Cozy and ready in under 30 minutes, this broccolini soup is packed with fresh veggies, garlic, and cheddar for a simple, flavorful meal. Perfect for weeknights!

Course lunch, Main Course

Cuisine American

Keyword broccolini, vegetarian soup

Prep Time 10 minutes minutes

Cook Time 19 minutes minutes

Total Time 29 minutes minutes

Servings 4

Calories 209kcal

Author Louisa Clements

Ingredients

• 2 tablespoon olive oil
• 1 onion diced
• 4 cloves garlic minced
• 1 ½ teaspoon salt
• ¼ teaspoon red pepper flakes
• 1 bay leaf
• 3 bunches broccolini about 1.5lbs trimmed and chopped
• 6 cups water or vegetable broth
• 2 cups fresh spinach
• ½ cup shredded cheddar cheese optional

Instructions

• Heat olive oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until softened.
• Stir in the garlic, red pepper flakes, and ½ teaspoon salt. Cook for another 1 minute, until fragrant.
• Add the broccolini and cook for 1-2 minutes until bright green.
• Add the water, bay leaf, and remaining salt. Bring to a boil, then reduce heat and simmer, covered, for 10-12 minutes until the broccolini is tender.
• Remove the bay leaf and discard. Stir in the spinach and cook for another minute until wilted. Transfer to a blender, or use an immersion blender to fully blend the smooth until it's smooth and bright green.
• Stir in the cheddar cheese until melted, then season with more salt and pepper to taste.

Notes

• You can add protein to this recipe by adding in a can of drained and rinsed white beans. You’ll likely need to add another 1-2 cups of water to keep the right soup consistency.

Nutrition

Calories: 209kcal | Carbohydrates: 17g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 14mg | Sodium: 1048mg | Potassium: 150mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4589IU | Vitamin C: 163mg | Calcium: 258mg | Iron: 2mg

The post Broccolini Soup appeared first on Living Lou.

This recipe was originally published in January 2017 and updated in January 2025 with new photos and an updated buffalo sauce recipe.

Chicken wings are a game-day must in my house, and these honey buffalo wings are always a hit. Inspired by my other favorite, baked buffalo chicken drumsticks, this oven-baked method is not only super easy, but it gives you perfectly crispy wings-no air fryer needed! Pair them with veggie-loaded nachos for the ultimate party spread.

📋 Ingredients you’ll need

This recipe starts with a simple spice rub of garlic powder, paprika, and cayenne for a flavorful kick. Baking powder is the key to achieving that crispy, golden skin in the oven. Toss it all in a glossy sauce made with Frank's hot sauce, salted butter, and honey for a spicy, tangy, and sweet balance.

• Chicken wings, of course, are the star of the show. I prefer pre-split wings for convenience. Often, whole chicken wings are cheaper, so you can always split them yourself and be sure to trim off the tips to prevent burning.
• Baking powder is the secret ingredient for crispy wings in the oven.
• Spice rub: A simple yet flavorful spice rub mixes garlic powder, paprika, and cayenne pepper. The cayenne adds just a touch of heat-you can adjust the amount to suit your preference. Use a pinch for mild wings or add more for a hot wing-style kick.
• Honey buffalo sauce: Made with honey, Frank's hot sauce, and butter for the perfect balance of sweet, spicy, and tangy. Cooking the sauce on the stovetop thickens it to a glossy, silky finish that clings to the wings.

The secret ingredient for crispy oven-baked wings

Let's talk about the key ingredient for perfectly crispy wings. I've tried almost every method-cornstarch, air fryers, you name it. While the air fryer does a great job, it’s not ideal for feeding a crowd.

That's where baking powder comes in. It might sound surprising, but baking powder draws moisture from the skin of the wings, creating the blistering crunch we all love in deep-fried wings, no frying required.

🔪 Cooking instructions

Preheat your oven to 400F. Line a baking sheet with aluminum foil and place a wire rack on top. Grease wire rack with canola oil.

Toss wings with baking powder, salt, paprika, garlic powder, and cayenne in a large bowl until evenly coated.

Arrange wings on the wire rack in a single layer, ensuring they aren't touching. Bake for 35-40 minutes, until golden and crispy.

 Prepare the honey-buffalo sauce. In a small pot over medium-low heat, bring Frank’s hot sauce, honey, and butter to a boil, stirring constantly to avoid burning.

Cook and stir for another 2-3 minutes or until the sauce has thickened slightly.

Once the wings are baked, allow them to cool for 5-10 minutes (this will make them release more easily from the wire rack).

Transfer them to a large bowl. Pour the sauce over the wings and toss to coat evenly.

Serve immediately with your favorite dipping sauce and celery sticks for a classic pairing.

📖 Flavor variations for the sauce

Here are some ingredient substitutions you can try to change up the flavor of the sauce.

• Use maple syrup instead of honey, giving the wings a similar sweetness with a more earthy, caramel-like flavor.
• Sriracha for Frank’s hot sauce: Adds a different type of heat with a touch of garlic flavor.

💭 Cooking tips

1. Use a wire rack: Place the wings on a wire rack over a foil-lined baking sheet. The rack allows air to circulate for even crisping without flipping, while the foil makes cleanup a breeze.
2. Grease wire rack well: A wire rack helps wings get crispy, but the skin can stick if it's not properly oiled. Use a pastry brush dipped in canola or any neutral oil to thoroughly coat the rack, making sure to get into all the nooks and crannies.
3. Let the wings cool: Allow the wings to rest for 5-10 minutes to release more easily from the wire rack.
4. Serve immediately: After you toss the wings in the sauce, serve them immediately. If you let them sit in the sauce, they will start to become soggy.

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Honey Buffalo Wings

Honey buffalo wings are the perfect balance of sweet and spicy, seasoned with a flavorful spice mixture, baked until crisp, and then tossed in a sticky honey-buffalo glaze.

Course Dinner

Cuisine American

Keyword baked chicken wings, Buffalo chicken, game day appetizer

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 460kcal

Author Louisa Clements

Ingredients

• 2.5 lbs chicken wings
• 1 tablespoon canola oil
• 2 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ¼ teaspoon cayenne pepper more or less to taste

Honey Buffalo Sauce

• ⅓ cup Frank’s hot sauce
• 2 tablespoon honey
• 2 tablespoon butter

Instructions

• Preheat the oven to 400F. Line a baking sheet with aluminum foil and place a wire rack on top. Grease wire rack with canola oil
• IIn a large bowl, toss wings with baking powder, salt, paprika, garlic powder and cayenne until evenly coated.
• Arrange wings on the wire rack in a single layer, ensuring they aren't touching. Bake for 35-40 minutes, until golden and crispy.
• Meanwhile, prepare the honey-buffalo sauce. In a small pot over medium-low heat, bring Frank's hot sauce, honey, and butter to a boil, stirring constantly to avoid burning. Cook and stir for another 2-3 minutes, or until the sauce has thickened slightly (the sauce will continue to thicken as it cools).
• Once the wings are baked, allow them to cool for 5-10 minutes (this will make them release more easily from the wire rack) and transfer them to a large bowl. Pour the sauce over the wings and toss to coat evenly.
• Serve immediately with your favorite dipping sauce and celery sticks for a classic pairing.

Notes

1. Make sure to grease wire rack well, making it easier for the wings to release after cooking. 
2. I don’t like my wings to be overly saucy! You can always double the sauce if you want a higher sauce-to-wing ratio. 

Nutrition

Calories: 460kcal | Carbohydrates: 11g | Protein: 28g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 1989mg | Potassium: 270mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 698IU | Vitamin C: 1mg | Calcium: 376mg | Iron: 2mg

The post Honey Buffalo Wings appeared first on Living Lou.

Every winter, there comes a moment when nothing sounds better than a warm, hearty bowl of beef stew. This stovetop beef stew recipe is my go-to for satisfying that craving. It's a classic, no-fuss recipe that's packed with rich, comforting flavors-and trust me, it delivers every time.

One of my other favorite stew recipes is this Slow Cooker Chicken Stew or make stew in 50 minutes with Pressure Cooker Chicken Stew.

📋 Ingredients you'll need

This recipe keeps it simple with everyday ingredients, but the magic lies in the ratios. My top tip for elevating beef stew? Don't skimp on the red wine. I use one and a half cups in this recipe to strike the perfect balance-almost equal parts wine and broth. It's the secret to that rich, deeply flavorful stew.

• Beef stewing meat: I buy these cubes and then cut them into the right size (about 2 inches). This tough cut benefits from a slow, steady simmer, becoming tender and flavorful. Tossing the meat in flour before searing serves two purposes: it promotes a beautiful caramelization and helps thicken the stew.
• Bacon: My secret ingredient, inspired by Julia Child's boeuf bourguignon. It adds richness and smoky depth, creating a perfectly balanced, deeply flavorful stew.
• Onion and garlic: Essential for building a robust, aromatic base-these staples form the backbone of any good stew.
• Tomato paste: Adding some umami and sweetness creates a rich flavor complexity.
• Beef broth, red wine, and Worcestershire sauce: This trifecta creates the ultimate liquid base. The broth adds hearty savoriness, the red wine lends acidity and depth, and the Worcestershire provides a tangy, umami-packed kick.
• Potatoes: I recommend Yukon Gold or similar varieties because they hold their shape beautifully and soak up all the rich, savory flavors of the broth.
• Carrots: Their natural sweetness and vibrant color bring balance and a hint of brightness to every bite.
• Fresh thyme and rosemary: Infuse the stew with a subtle herbal aroma, taking the flavor to the next level.
• Peas: The final touch adds vibrant color and freshness to each spoonful.

🔪 Step by step instructions

In a bowl, toss the beef cubes in flour and ¼ teaspoon salt until evenly coated. It might seem like there is too much flour, but keep tossing and the moisture from the beef will absorb it.

Sear the beef cubes in batches. Heat one tablespoon of olive oil in a large Dutch oven over medium-high heat. Add a single layer of beef cubes, ensuring the pot is not overcrowded. Brown meat for 7-8 minutes, flipping once. Remove beef from the pot and set aside. Repeat with the remaining beef, adding more oil when needed.

Reduce the heat. Add the olive oil, onion, and bacon and cook, stirring often, until the bacon has browned and the onion has softened about 5-7 minutes.

Add salt, garlic, and tomato paste, and cook for a minute until the garlic is very fragrant.

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom of the pan. Let the wine cook for 2-3 minutes to reduce slightly.

Add beef broth, Worcestershire, and herbs.

Return the browned beef to the pot. Stir to combine, ensuring the beef is submerged in the liquid. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.

After 1 hour, add the potatoes and carrots to the pot. Stir to combine, cover, and continue to simmer for another 45 minutes, or until the beef is tender and the vegetables are cooked through.

Stir in the frozen peas (they will cook in the residual heat from the stew).

Season with salt and pepper to taste.

Tip: I recommend tying the fresh herbs together with cooking twine to create a “bouquet garni”. This makes it much easier to remove the herbs once the stew is done cooking.

While a few stray rosemary or thyme leaves may remain in the stew, they won't overwhelm the dish. But if you prefer a cleaner look, simply fish them out before serving.

Serve this with

Over the years, I've made countless beef stews, but so many recipes left me wanting more. The flavors fell flat, the broth wasn't thicke or rich enough, or the beef lacked that melt-in-your-mouth tenderness.

I set out to create the ultimate beef stew-one that checks all the boxes for richness, texture, and deeply satisfying flavor. Here are the top tips that helped me create this recipe.

💭 My top cooking tips

1. Brown the beef thoroughly: This step builds flavor by creating a caramelized crust on the meat. Use medium-high heat and brown the beef in batches to avoid overcrowding and steaming (I do this in three batches). Place the beef in the pot and let it sear undisturbed for 3-4 minutes before flipping. If your beef cubes are on the leaner side, you might need to add a bit more oil between batches.
2. Deglaze with lots of red wine: Use red wine to scrape up the browned bits from the bottom of the pot. These bits, known as fond, are flavor gold. Many recipes skimp on wine, but in my experience, this is the key ingredient to create that deeply rich and robust broth I look for in a stew.
3. Simmer low and slow: Low, consistent heat is the key to tender beef. This is why many stews are cooked in the oven. Cover the pot during simmering to trap the steam and concentrate the flavors. Stir occasionally to prevent sticking, but keep that lid on as much as possible to ensure a thick, luscious stew packed with flavor.
4. Add ingredients at the right time: Timing is everything in a great beef stew. Potatoes and carrots cook much faster than beef, so if you toss them in too early, you'll either have tender meat with mushy, falling-apart vegetables or perfectly cooked veggies alongside tough, undercooked beef. The solution? Let the beef simmer for about an hour, then add the vegetables.

Ingredient substitutions

• Carrots and potatoes: Can be substituted for other root vegetables. Remember that this would change the flavor profile, but sometimes you have to use what you have (or what’s on sale)! Try using parsnips for a slightly sweet, nutty flavor or turnips for something more earthy.
• Worcestershire sauce: Try soy sauce or tamari as an alternative, which provides a similar depth and umami flavor.
• Fresh thyme and rosemary: You can use their dried versions if you don't have fresh herbs. I would add half a teaspoon of each.

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Stovetop Beef Stew

This stovetop beef stew is a cozy classic with tender chunks of meat, potatoes and carrots, this one-pot dinner is packed with flavor.

Course Dinner, Main Course

Cuisine American, French

Keyword beef stew, comfort food, winter

Prep Time 20 minutes minutes

Cook Time 2 hours hours 19 minutes minutes

Total Time 2 hours hours 39 minutes minutes

Servings 6

Calories 435kcal

Author Louisa Clements

Ingredients

• 1.5 lbs beef stewing cubes trimmed into 2-inch cubes
• 2 tablespoon flour
• ¾ teaspoon salt divided
• 3 tablespoon olive oil divided
• 4 slices bacon chopped
• 1 large onion diced
• 4 cloves garlic minced
• 2 tablespoon tomato paste
• 1 ½ cups red wine
• 2 ½ cups beef broth
• 2 teaspoon Worcestershire sauce
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 lb Yukon Gold potatoes peeled and cut into 1″ cubes
• 1 large carrot peeled and sliced
• ⅓ cup frozen peas

Instructions

• In a bowl, toss the beef cubes in flour and ¼ teaspoon salt until evenly coated.
• Sear the beef cubes in batches. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add a single layer of beef cubes, ensuring not to overcrowd the pot. Brown meat for 7-8 minutes total, flipping once (3-4 minutes per side). Remove beef from the pot and set aside. Repeat with the remaining beef, adding another tablespoon of oil when needed. Adjust the heat as you go to avoid burning.
• Reduce heat. Add remaining olive oil, onion, and bacon, and cook, stirring often, until the bacon has browned and onion has softened about 5-7 minutes.
• Add salt, garlic and tomato paste and cook for a minute until garlic is very fragrant.
• Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom of the pan. Let the wine cook for 2-3 minutes to reduce slightly.
• Add beef broth, Worcestershire, and herbs. Return the browned beef to the pot. Stir to combine, ensuring the beef is submerged in the liquid. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
• After 1 hour, add the potatoes and carrots to the pot. Stir to combine, cover, and continue to simmer for another 45 minutes, or until the beef is tender and the vegetables are cooked through.
• Stir in the frozen peas and season with salt and pepper to taste.

Notes

1. Make sure to brown the beef in batches to get a proper caramelization on the meat-this step builds rich, deep flavor.
2. Tie the rosemary and thyme with kitchen twine to make a “bouquet garni”, this makes it easier to remove the herbs after cooking. 
3. Adjust the seasoning at the end; the stew might need a bit more salt or pepper depending on the broth you use.

Nutrition

Calories: 435kcal | Carbohydrates: 23g | Protein: 31g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 80mg | Sodium: 907mg | Potassium: 1028mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1877IU | Vitamin C: 23mg | Calcium: 62mg | Iron: 4mg

The post Stovetop Beef Stew appeared first on Living Lou.

There are so many foods that are nostalgic for me, and French toast is one of them. It reminds me of breakfasts when I was a kid; quite frankly, I actually forgot it existed for years. I’m more inclined to make blueberry pancakes or quiche Florentine.

But then, there it was: a loaf of sourdough bread getting a little too stale on my counter, and I just couldn't bring myself to throw away that $8 loaf from my favorite neighborhood bakery. That's when it hit me-time to make some French toast!

📋 Ingredients you'll need

• Sourdough bread: Choose crusty, day-old bread for the best texture and flavor. Its sturdy structure absorbs the egg mixture without becoming soggy.
• Eggs: Provide richness, act as a binder, and help the bread cook to a soft, custardy texture.
• Milk: Adds creaminess to the egg mixture, balancing the tanginess of the sourdough bread. For a richer flavor, opt for whole milk or half-and-half.
• I like adding vanilla extract, cinnamon, and sugar for flavorings. Just a touch of sugar will not only lightly sweeten the custard but also enhance the caramelization of the bread during cooking.
• You’ll also need salt for flavor and butter for cooking.

🔪 Step by step instructions

You’ll love how quickly and easily this recipe comes together.

In a large shallow dish, whisk together the eggs, milk, vanilla extract, cinnamon, sugar and salt until smooth and well combined. Don’t worry about overmixing here; you want to try to avoid having any pockets of egg.

Dip each slice of sourdough bread into the custard, letting it soak for 15-20 seconds on each side to ensure it absorbs the mixture without becoming soggy.

Heat a large skillet or griddle over medium heat and melt a tablespoon of butter. Cook the soaked bread slices in batches, flipping them after 2-3 minutes until they're golden and crispy. Add more butter as needed between batches to keep things nice and crispy.

✏️ Substitutions

• Milk: Try almond or oat milk for a dairy-free option that maintains a creamy texture in the egg mixture.
• Butter: If going for dairy-free, use coconut oil. This will add a subtle hint of coconut flavor (which is delicious!).

💭 Cooking tips

1. Use 1-2 day-old or stale sourdough bread: Fresh bread can become too soft and soggy, but slightly stale or day-old sourdough holds its shape and absorbs the egg mixture perfectly, giving you a crisp yet custardy French toast.
2. Whisk the egg mixture thoroughly: This will help avoid any pockets of egg that can give your French toast an overly eggy taste.
3. Soak the bread: Allow each slice to soak in the egg mixture for 15-20 seconds per side to ensure every bite is flavorful and custardy. I recommend flipping the bread a couple of times to make sure it's evenly coated.
4. Cook on medium heat: Cooking at medium heat allows the French toast to cook through evenly, giving you a golden-brown crust without the risk of burning, ensuring a perfectly crispy exterior and soft interior. But keep your eye on the French toast; you may need to adjust the heat as you cook.

Citrus variation: Add one teaspoon of orange zest to the batter for a fresh, zesty take on classic sourdough French toast.

More breakfast ideas

Find more breakfast ideas here:

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Sourdough French Toast

Use your stale sourdough bread for easy and delicious French toast! Slices of crusty sourdough bread are dipped in a rich egg mixture with vanilla and cinnamon and transformed into a perfectly golden, buttery bite

Course Breakfast

Cuisine American, French

Keyword breakfast hash, brunch recipes, french toast, sourdough bread

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 4

Calories 340kcal

Author Louisa Clements

Ingredients

• 2 large eggs
• 1 cup milk
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon salt
• 6 slices sourdough bread preferably day-old
• 2 tablespoon butter for frying
• maple syrup for serving
• fresh fruit optional, for serving

Instructions

• In a large shallow dish, whisk together the eggs, milk, sugar, vanilla extract, cinnamon and salt until smooth and well combined.
• Dip each slice of sourdough bread into the custard, letting it soak for 15-20 seconds on each side to ensure it absorbs the mixture without becoming soggy.
• Heat a large skillet or griddle over medium heat and melt 1 tablespoon of butter. Cook the soaked bread slices in batches, frying each side for 2-3 minutes until golden brown and crispy. Add more butter as needed for each batch.
• Serve the French toast immediately, drizzled with maple syrup and topped with fresh fruit if desired.

Notes

1. Fresh bread can become too soft and soggy, but slightly stale or day-old sourdough holds its shape and perfectly absorbs the egg mixture. 
2. Whisk the egg mixture thoroughly to avoid any pockets of egg that can give your French toast an overly eggy taste.
3. Soak each slice in the egg mixture for 15-20 seconds per side. I recommend flipping the bread a couple of times to ensure it's evenly coated.
4. Keep your eye on the French toast as it cooks; you may need to adjust the heat as you cook, especially in between batches.
    

Nutrition

Calories: 340kcal | Carbohydrates: 56g | Protein: 15g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 713mg | Potassium: 227mg | Fiber: 2g | Sugar: 11g | Vitamin A: 192IU | Vitamin C: 0.1mg | Calcium: 135mg | Iron: 4mg

The post Sourdough French Toast appeared first on Living Lou.

This is my go-to recipe for simple, classic garlic bread-no fuss, just pure garlicky goodness. We'll save the gooey cheesy garlic bread for another day because this one shines in its simplicity.

The air fryer works its magic, creating perfectly crisp and golden garlic bread on the outside with a soft, pillowy center. It's fast, it's easy, and yes, everyone will love it.

I love to serve this with Broccoli and Cauliflower Soup, Dutch Oven Chili or Slow Cooker Meatballs in Tomato Sauce.

📋 Ingredients you'll need

There is nothing fancy here, you will have all of the ingredients on hand already.

• Go for a fresh, crusty baguette-it gives you that perfect crispy texture on the outside while staying soft and tender inside. Make sure the loaf fits in your air fryer; you might need to cut it to size (don't worry, I've got tips for that below!).
• Softened salted butter is a must for easy spreading. I always reach for salted butter in savory recipes.
• Freshly minced garlic is the secret to bold, classic flavor. Trust me, the fresher, the better!
• Italian seasoning, this versatile dried herb blend brings loads of flavor.
• A pinch of salt helps to balance the flavors.
• Grated parmesan adds a touch of umami and helps create that irresistible crispy, crunchy finish.

🔪 Step by step instructions

This recipe is straightforward to make, let’s go!

Mix the butter, Parmesan cheese, minced garlic, Italian seasoning, and salt in a small bowl.

Mix until well combined.

Prepare the baguette by slicing it in half lengthwise and cutting it into pieces that fit in your air fryer. I cut the bread into quarters for my air fryer.

Spread each piece evenly with butter mixture.

Line an air fryer basket with tinfoil (this will help with cleanup and avoid the butter burning). Add slices of bread and air fry at 350F for 3-5 minutes.

Keep an eye on the garlic bread around the 3-minute mark if it starts to brown too quickly.

💭 Cooking tips

1. Don't overcrowd the air fryer: Ensure the bread slices are in a single layer so they crisp evenly. I tend to do this in four batches.
2. Keep an eye on the cooking time: Air fryers vary; start checking at the lower end of the cooking time to avoid over-browning.
3. Use softened or room temperature butter: This ensures it spreads easily and evenly across the bread.
4. If you’re using an air fryer with a basket, line it with aluminum foil: This will help with easy cleanup and avoid the butter burning at the bottom of the air fryer. Check your air fryer’s instructions to ensure it’s compatible with aluminum foil.

What to serve this with

These are my favorite dishes to serve with this garlic bread:

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Air Fryer Garlic Bread

Crispy baguette slices topped with buttery garlic and Parmesan come together in minutes in the air fryer, no oven needed. Perfect as a soup side or an irresistible snack!

Course Appetizer

Cuisine American

Keyword air fryer garlic bread, air fryer turkey breast, garlic bread

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 277kcal

Author Louisa Clements

Ingredients

• 1 baguette halved lengthwise, and cut into quarters
• ¼ cup salted butter softened
• 2 tablespoon grated Parmesan
• 2 garlic cloves minced
• ¼ teaspoon Italian seasoning
• ¼ teaspoon salt

Instructions

• Preheat the air fryer: If your air fryer requires preheating, set it to 350F. For basket-style air fryers, line the basket with aluminum foil if recommended by the manufacturer.
• Prepare the baguette: Slice it in half lengthwise, then cut it into pieces that will fit in your air fryer. For most air fryers, quarters work well (you’ll have eight pieces of bread).
• Make the garlic butter: In a small bowl, mix softened butter, grated Parmesan, minced garlic, Italian seasoning, and salt until smooth and well combined.
• Spread the garlic butter mixture evenly over each piece of bread.
• Place the slices in a single layer in the air fryer basket. Depending on your air fryer's size, you may need to cook in batches (mine fits two pieces at a time). Air fry for 3-5 minutes or until the edges are golden and crispy.

Notes

1. Air fryers vary; start checking your garlic bread at around the 3-minute mark to avoid over-browning. 
2. There will be some melted butter at the bottom of the pan, it’s ok. 

Nutrition

Calories: 277kcal | Carbohydrates: 31g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 667mg | Potassium: 93mg | Fiber: 1g | Sugar: 3g | Vitamin A: 378IU | Vitamin C: 0.5mg | Calcium: 96mg | Iron: 2mg

The post Air Fryer Garlic Bread appeared first on Living Lou.