Tender, juicy, flaky fish with a lemon-garlic sauce that will knock your socks off. A 20 minute dinner recipe – so fast, so easy, so good!

Why you’ll love this lemon butter fish recipe

• Comes together lightning fast. We’re talking 20 minutes start to finish! Prep time is kept to a minimum along with a very short ingredient list.
• Restaurant-quality dish. Fine dining just got so easy (and so much cheaper!). This lemon butter fish tastes as if it’s been cooked in a 5-star restaurant, and it will be one of those recipes you’ll keep coming back to again and again.
• Flexible recipe. This recipe works with so many different types of white fish, and can be tweaked and adapted to what you have on hand (throwing in any leftover herbs right into the butter sauce!), making it suitable and budget-friendly for the entire family.

How to make lemon butter fish

1. Make the butter sauce. Melt the butter over medium heat until the foam has subsided, watching carefully so it does not burn – it will be very golden brown in color. Stir in all the enhancements – garlic, lemon, and parsley (or any other herbs and seasonings you have on hand).
2. Prep the fish. Pat the fish dry for any excess moisture before seasoning the fish with salt + pepper and coating lightly in all-purpose flour, shaking off any excess flour.
3. Pan-fry the fish. Pan-sear the fish in a neutral oil (ex. vegetable oil) for that beautiful golden brown crust.
4. Add finishing touches. Finish by spooning and drizzling the lemon butter sauce just before serving.
5. Serve. Let the fish rest for 3-5 minutes before serving warm with crusty bread and a simple side salad.

Print

Lemon Butter Fish

Tender, juicy, flaky fish with a lemon-garlic sauce that will knock your socks off. A 20 minute dinner recipe – so fast, so easy, so good!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Equipment

• Saucepan
• Nonstick Skillet

Ingredients

• ½ cup cold salted butter sliced
• 1 clove garlic minced
• 1 tablespoon lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons chopped fresh parsley leaves
• 1 ¼ pounds orange roughy, snapper, sole, or rock fish fillets
• Kosher salt and freshly ground black pepper to taste
• ½ cup all-purpose flour
• 4 tablespoons vegetable oil
• 4 wedges lemon

Instructions

• Melt butter in a medium saucepan over medium heat, stirring frequently until melted and foam has subsided, about 3-4 minutes. Stir in garlic until fragrant, about 30 seconds.
• Remove from heat; stir in lemon zest, lemon juice and parsley. Set aside.
• Season fish with salt and pepper; to taste. Dredge fish in flour until evenly coated, shaking off excess flour.
• Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium high heat. Working in batches, add fish to the skillet in a single layer and cook until golden brown and cooked through, about 2-4 minutes per side.
• Serve immediately, drizzled with butter and garnished with lemon wedges, if desired.

Video

Notes

• Salted butter goes a long way. Kerrygold salted butter will work very well here (along with any other European style butter) due to its higher fat content (82% vs 80% for standard butter), providing a richer, creamier, smoother emulsification for your butter sauce.
• Pat dry. Pat the fish completely dry with paper towels to remove any surface moisture (moisture equals steam), allowing for a better sear and achieving a crispy, golden-brown crust.
• Use a neutral oil. Skip the olive oil and use a neutral-flavored oil with a high smoke point such as vegetable oil or peanut oil for pan-frying the fish, yielding a crispy exterior without burning the fish.
• Mix it up. Add additional garlic cloves or any other herbs on hand (basil, thyme, dill or rosemary), or even a teaspoon of Italian seasoning.
• Cook in batches. Work in batches to properly pan-fry the fish for that favorited golden brown crust. An overcrowded pan will steam the fish instead.
• Use fresh lemons. Fresh lemon juice is ideal here for its bright, vibrant, strong flavors, cutting through the richness of the butter, whereas bottled lemon juice may have a muted, flat taste.
• Add a splash of white wine. If you happen to have an open bottle of wine, add a splash of wine to the sauce. It will cut through the richness and further balance the flavors, transforming the lemon butter sauce into restaurant-quality goodness. Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay are all solid options.
• Let it rest. Let the fish rest for 5 minutes before serving, allowing the juices to redistribute.

The post Lemon Butter Fish appeared first on No Wheat No Dairy.

We rounded up appetizers, sides, mains, desserts and cocktails. All of the crowd favorite recipes you need for your next cookout or barbecue!

Summer, we’ve missed you! It’s finally that time of year where we dust off the grill for all the backyard get togethers, family cookouts and barbecues. We have sides, mains, salads, drinks, desserts – all of the things – to get cooking and keep everyone full and happy this summer season.

1

Maple Rosemary Grilled Chicken

Oh, the marinade!! The grilled chicken was SO good. Used the same marinade for grilled shrimp which were amazing!

-Penny

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2

Easy Instant Pot BBQ Ribs

This is an AMAZING recipe. The rub just made the ribs! Served it for company (a couple) and the hubby loved the ribs so much he bought an Instant Pot for his wife that week!

-Ann

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3

Chicken Satay with Peanut Sauce

Holy moly, this was so good! My husband devoured it and went back for seconds. Actually, I went back for more too!

-Jennifer

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4

Rosemary Chicken and Peach Salad

Wow! Made this salad tonight! We especially liked the chicken marinade. The perfect summer salad.

-Kae

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5

Homemade Hamburger Buns

OMG, these were seriously damn delicious! I made them because I wanted to make brisket sandwiches with my leftover brisket and had no buns. I have to say, that I won’t buy buns again. These buns were soft, but they held up to all of the bbq sauce better than any bun I have ever had!

-Tammy

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6

Creamy Broccoli Salad

I agreed to make a broccoli salad for a family potluck and then realized I didn’t have a recipe. Luckily, I found this one. This salad was so delicious; it got rave reviews from my family (all foodies). Everyone wanted the recipe.

-Colleen

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7

Honey Garlic Asian Chicken Kabobs

Absolutely delicious, even my picky eater said “I could have eaten all of them”.

-Nicky

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8

Shrimp Boil

We made this for the 4th. Followed exactly as written. Everyone loved it . Will make again soon!

-Jill B

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9

BBQ Pineapple Chicken Kabobs

These were outstanding! My husband and I loved these kabobs. The marinade is so easy yet so delicious!! Fantastic recipe as usual.

-Anna

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10

Grilled BBQ Chicken

Seriously the easiest, most delicious marinade ever!! Thanks for coming through with this recipe. It was a hit at our pool party!

-Jackie

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11

Parmesan Zucchini and Corn

One of my favorite vegetable side dishes. So easy to make, and it’s a breeze to improvise with other additions – onions, jalapeños, even tomatoes. My husband loves it too, so since he’s a picky veggie eater, this is a winner.

-Christine

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12

Easy Grilled Chicken

This was a great marinade! I was only able to marinate my chicken for 1.5 hours and it was still incredibly flavorful. Keeper.

-Beth

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13

Nectarine Upside-Down Cake

I’ve always been terrified to attempt an upside down anything. Thank you for this. First try and it came out stunning (and yummy)!

-Elizabeth

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14

Easy Grilled Vegetables

The first time I saw this recipe it went on my “to make ASAP” list. This recipe is a winner. The basil garlic sauce is fabulous and the ingredients are in perfect balance. This recipe goes in my “keeper file”. I will be sharing your recipe with many friends.

-Mariann

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15

Grilled Honey Mustard Chicken Tenders

Made this tonight exactly as posted – so delicious! I feel like a lot of chicken start to seem similar but NOT this one. Very different and unique flavors that tasted amazing. Not overpowering with mustard, just enough. The rosemary added an awesome flavor.

-Renee

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16

Grilled Steak Salad with Balsamic Vinaigrette

We have made this salad several times for friends to rave reviews! Thank you for introducing us to flank steak. It is a new favorite!

-Debi

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17

Grilled Teriyaki Chicken

I wanted a grilled protein to pair with sesame noodles and this was perfection!! Made it exactly as the recipe said to and my husband and I agreed this will be in our regular rotation from now on!

-Erin

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18

Grilled Greek Chicken Salad

My favorite way to make chicken. The rub is divine! Had with warmed pita and hummus. We occasionally sub the dressing with a balsamic vinaigrette which is also delicious. It is always a major hit!

-Nicole

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19

Grilled Garlic Herb Zucchini

This was absolutely delicious! The zucchini was cooked perfectly and not mushy and the herb dressing was out of this world!! My daughter, who says zucchini is her least favorite veggie, loved it! Can’t wait to make it again!

-Mimi

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20

Sesame Chicken Kabobs

This was excellent! I only had enough time to let it marinate for 2 hours and it was still super flavorful. There were no leftovers. Made with rice and a Japanese cucumber salad. Perfect summer meal.

-Holly

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21

Frozen Peach Bellini

So very easy and delicious! I used the frozen peaches that I put up last year. Perfect drink for a hot day and for a brunch.

-Barbara

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22

Baked Chili Cheese Dogs

My family loved this! Yummy!

-Sharon

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23

Carne Asada

This marinade is so delicious! I also use it on chicken for “pollo asada” too because it’s sometimes too expensive or hard to find good beef cuts here. Definitely my go to marinade recipe for burritos and tacos with grilled or seared meats.

-Jenny

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24

BBQ Chicken Salad

This was amazing! I have ordered out in the past but this is so easy and delicious! I charred my corn a bit just to add a bit more flavor but this is definitely on our repeat list!

-Anne

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25

Easy Chicken Shawarma

Made it for a friend and it was super delicious. The chicken was so tender that you could cut it with a fork. I like the recipe so much that I am serving it to another friend.

-Dolores

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26

The Best Potato Salad Ever

Delicious. Creamy. Make ahead. Easy to assemble and transport. Traditional and trendy. Perfect for the fourth.

-Nancy

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27

Restaurant Style Salsa

Totally right about better than store-bought. My kids loved it and suggested that we always make this kind from now on. Quick and easy.

-Erin

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28

Chicken Pesto Kabobs

Made these the other day and WOW! I wasn’t surprised because your recipes have never failed to impress! What I loved was how the quality of the dish was just like what you would get at a restaurant! It was soooo good and we greatly enjoyed it!

-Jennifer

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29

Boiled Corn on the Cob

This was absolutely delicious. We normally grill or smoke corn. But this has become my new favorite way to cook corn on the cob. It was so simple and delicous. I’d give this recipe 10 stars if I could!

-Erin

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30

Strawberry Spinach Salad

The best salad I’ve ever had! Make this almost weekly now, sometimes substituting shrimp or steak instead of chicken to mix it up.

-Christine

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31

Rainbow Vegetable Kabobs

OMG!!! I made this for camping over the weekend! Prepped everything before hand and assembled at the campfire. THIS WAS SOOOOO AMAZING!!!! That marinade was to die for!!! I combined this with the Greek Chicken Kabobs over the open fire pit for a quick, complete, satisfying and easy clean up meal!

-Rick

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32

Greek Chicken Gyros

This recipe is so good! I make a deconstructed version for my young kids and they love it too. We add feta cheese. This meal reminds me of my favorite Greek restaurant in my hometown, which we rarely get to have anymore. This recipe is a winner!

-Taylor

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33

Slow Cooker Spinach and Artichoke Dip

Made this for a holiday event and it was delicious. Prepped all the ingredients the day before so it was super easy and convenient.

-Debbie

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34

Instant Pot BBQ Pulled Pork

Was an absolute hit for a little 4th of July get-together with my mom and my husband! Easy and delicious! We have so much leftover, we’ll be eating it for days, lol!

-Emma

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The post 30+ Easy Memorial Day Recipes to Feed Any Crowd appeared first on No Wheat No Dairy.

Your new go-to side salad! Pairs well with everything, rounding out any meal. Includes homemade croutons (yes, please!) and an easy dressing!

why you’ll love this easy, simple side salad

• Goes with everything. This is just one of those side salads that is so easy to whip up, packed with maximum flavor, and will go well with anything and everything (from chicken to pizzas to sandwiches to your favorite soups), balancing out protein-heavy mains with refreshing, crisp, veggie-loaded goodness.
• Recipe includes an all-purpose dressing. With just 5-ingredients, this simple all-purpose vinaigrette will be your go-to dressing for all your salads!
• Also works as an entree. Dress it up, dress it down! Add in your desired protein (ex. grilled chicken or baked salmon) to transform this into an easy main dish.
• Clean-out-the-fridge salad. This is a great time to add in any leftover vegetables and pantry staples such as avocado, olives, celery, bell peppers, banana peppers, fruits or anything else left in the fridge.
• The croutons are the best part. The homemade croutons are so crunchy, so garlicky and just so lovely. It’s truly the best part about this side salad – so good, it’ll outshine the main entree at dinnertime.

How to make a simple side salad

1. Make the croutons. Using stale, sturdy, day-old leftover bread (such as ciabatta, baguette or sourdough), bake the bread cubes in olive oil-parsely-garlicky goodness until golden. Avoid overcrowding the sheet pan for a crispy finish.
2. Make the dressing. Toss all the dressing ingredients together, storing in the fridge up to 1 week in advance. Always shake well before adding to the salad.
3. Assemble the salad. Combine everything together, adding only half the dressing to start, and adding more, to taste, if needed.
4. Serve. Serve immediately (preferably within 2 hours) with any main to elevate your dinner – chicken, shrimp, steak, pork, pasta – all of the things.

Print

Simple Side Salad

Your new go-to side salad! Pairs well with everything, rounding out any meal. Includes homemade croutons (yes, please!) and an easy dressing!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Equipment

• Baking Sheet

Ingredients

For the croutons

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh parsley leaves
• ½ teaspoon garlic powder
• Kosher salt and freshly ground black pepper to taste
• 4 cups ciabatta, baguette or sourdough bread cubes

For the all-purpose dressing

• ½ cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• ¾ teaspoon dried oregano
• ½ teaspoon garlic powder
• Kosher salt and freshly ground black pepper to taste

For the salad

• 1 head romaine lettuce roughly chopped
• 1 cup halved cherry tomatoes
• 2 Persian cucumbers sliced
• 1 carrot grated
• ¼ small onion thinly sliced
• ⅓ cup sliced toasted almonds
• ⅓ cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper to taste

Instructions

For the croutons

• Preheat the oven to 400 degrees F.
• In a small bowl, whisk together olive oil, parsley and garlic powder; season with salt and pepper, to taste.
• Spread bread cubes in a single layer on a baking sheet. Stir in olive oil mixture and gently toss to combine. Place into oven and bake until crisp and golden, about 13-15 minutes; set aside.

For the all-purpose dressing

• In a medium bowl, whisk olive oil, vinegar, Dijon, oregano and garlic powder; season with salt and pepper, to taste.

For the salad

• To assemble the salad, place romaine in a large bowl; top with tomatoes, cucumbers, carrot, onion, almonds, Parmesan and croutons. Pour half the dressing on top of the salad and gently toss to combine. Serve with remaining dressing, if desired.

Video

Notes

• Romaine lettuce is best. Romaine is a hearty, crisp, durable green, holding up very well to dressings. If romaine lettuce is not available, use iceberg lettuce or spring mix.
• Homemade croutons go a long way. Homemade croutons are so much easier to make than you think, allowing you to repurpose stale, leftover bread, and tasting so much better than store-bought croutons. They can also keep for at least 1 week when stored properly!
• Use a good quality sheet pan. A durable sheet pan is ideal when making the homemade croutons – it will last for years with minimal wear and tear, and will help achieve even cooking and avoid warping at high temperatures.
• Prep ahead of time. Save time by making the dressing up to 1 week in advance, and prepping and dicing the vegetables 1-2 days prior and storing them in airtight containers in the fridge.
• A bag mix is a speedy shortcut. Bagged salad mix is pre-washed, pre-chopped greens, conveniently cutting down prep time even further.
• Cut in uniform size. Cut all of the salad ingredients in similar size pieces for a consistent bite.
• Use extra virgin olive oil. High quality extra virgin olive oil is ideal for salad dressings for maximum flavor.
• Toss everything just before serving. Prevent soggy greens! Toss in the dressing just before serving, within 5-10 minutes, to maintain a crisp texture, seasoning lightly with salt and pepper, to taste.

The post Simple Side Salad appeared first on No Wheat No Dairy.

Find the best, easy, make-ahead classic Thanksgiving recipes for a stress-free holiday! From main dishes to dessert, we have you covered!

Whether it’s your first time hosting Thanksgiving or your 27th time, these 40 no-fail, crowd-pleasing recipes will make your holiday stress-free, especially with our make-ahead tips! Featuring mains, appetizers, side dishes, desserts, drinks, and the most favorited classics such as homemade cranberry sauce, sausage stuffing and the best turkey gravy. We even included a scaled-down sheet pan holiday dinner for smaller get-togethers. There’s truly a little bit of something for everyone this holiday season, and recipes to make year after year to add to your family traditions.

1

easy thanksgiving turkey

Finally, a recipe that really is easy and absolutely delicious! Followed the instructions, my 14 lb. bird was done at 2 hours, rested for 30 minutes. Perfection. PS the gravy link was a lifesaver!

-Lorraine

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2

how to make the best turkey gravy

First time ever making gravy of any type. Made it for Thanksgiving for 13 people. Not only was it extremely easy, but it tasted GREAT. Everyone loved it. I had just enough juice to make a double batch. Definitely keeping this in my wheelhouse.

-Cindy

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3

classic thanksgiving stuffing

This is absolutely the perfect Thanksgiving stuffing. It had all the flavors people expect, so easy to make, and I LOVE it only uses fresh herbs. This will be my go-to.

-Cassie

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4

buttermilk cornbread

The very best cornbread ever!!! Wow! Crunchy crust and moist, tender interior. Loved it! Looked exactly like the photo when it came out of the oven.

-Penny

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5

apple cranberry pecan salad

Lovely, refreshing salad! The little bit of extra work making the candied pecans is definitely worth it!

-Elizabeth

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6

cranberry orange sauce

I’ve been making this recipe for many years and always double it. With the leftovers I make an amazing cranberry loaf and freeze that!

-Kathleen

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7

cornbread stuffing

We love cornbread stuffing and this was perfect for our Friendsgiving!

-Eden

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8

easy skillet dinner rolls

Omg these are the most amazing, delicious rolls I’ve ever had. My husband could not stop talking about these. I’m making them again for Christmas dinner.

-Erin

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9

easy creamed corn

This is so easy and delicious! I could just drink the sauce. I bring this to Thanksgiving and any large gathering. Everyone loves it!

-Meg

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10

apple walnut sausage stuffing

I never make good stuffing. I thought I would try one last year to make it from scratch. I’m so glad I did. I’ve never made a bad recipe of yours so I thought this one had to be good. It’s going to be my go to for Thanksgiving every year.

-Laura

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11

roasted turkey breast

I made this for my first go at hosting Thanksgiving for my family and I am SO PROUD of how it turned out. Possibly the most delicious Thanksgiving turkey I’ve ever had (my husband also said it was the best he’d ever had, too!). Make this. Immediately. So good.

-Blondecurly

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12

brussels sprouts gratin

Only Chungah can take a veggie I can take or leave and make me LOVE IT! These brussels sprouts are so delicious, I could eat them forever. I plan to add this dish to my holiday table, it’s that good. Brilliant combination of bacon, thyme and nutmeg!

-Robin

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13

how to make perfect mashed potatoes

Delicious! I’ve been making mashed potatoes for eons, but I wanted something better … smoother- tangier – richer …. this is it! I’ve made your recipe 3 times now and each time perfection – rave reviews from all guests.

-Eileen

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14

sheet pan chicken and stuffing

This dish was absolutely delicious. I never had stuffing before because the thought of soggy bread scares me, but I’m so glad I gave this recipe a go as it was a real smasher!

-Angkope

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15

glazed carrots

These are excellent. Perfect for a dinner party and holiday meal. Used large carrots cut up and dried rosemary and thyme, no fresh herbs, and still came out amazing.

-Emily

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16

easy brown sugar ham

OMG! This was hands down THE BEST ham I have EVER made! Only thing I did different is I used oranges instead of pineapple (that’s all I had). This will be the only way I make ham from now on.

-Nicole

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17

sheet pan scalloped potatoes

I made this for our Easter meal and it was wonderful. Super easy and clean up was simple. Nothing stuck to the pan. Everyone wanted the recipe.

-Jenny

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18

overnight pumpkin french toast casserole

Just made this for Thanksgiving morning. I used challah bread, and it came out wonderful. Soft, light, and so delicious. I was nervous that it wouldn’t be moist enough but it was just right. Very easy to prep the night before!

-Emily

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19

the best classic deviled eggs

I LOVE this recipe, it’s my go-to with just a few changes to make them mild for the young crowd: white vinegar instead of ACV and yellow mustard instead of Dijon. We have found that 1/8 tsp salt for 6 eggs is perfect.

-Marie-Claude

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20

instant pot cranberry sauce

I always try recipes out ahead of time but you have never let me down so I just made this for tomorrow’s Thanksgiving. It’s PERFETION! Thank you (again!) for such an easy, yet impressive side dish.

-Mary

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21

baked mac and cheese

Made this for dinner and it was SO good!! So creamy and flavorful, my entire family loved it so much. Can’t wait to make it again!

-Eden

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22

maple pecan baked brie

This was so good and decadent! It was the perfect Christmas appetizer. Everyone gobbled it up! Will definitely do again.

-Julie

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23

winter pear salad

I just made your winter pear salad, it was amazing!!! My husband said it was the best salad he ever ate.

-Patti

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24

skillet buttermilk biscuits

Yum-A-Licious! This was my first attempt at making buttermilk biscuits. I knew I couldn’t go wrong with one of Chungah’s recipes. I’m actually not a big fan of biscuits (until now). But my family likes them and my sons bought me an iron skillet for Christmas so I decided to give it a try. These were, hands down, the best biscuits I’ve ever tasted.
-Karen

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25

butternut squash mac and cheese

Best mac and cheese I have ever tasted! Absolutely delish.

-Cathy

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26

pumpkin donut holes

Wow. I don’t even like donuts (yes, I know I’m boring) and these were ridiculous! Every single person who has had them comments on how great they are! Save yourself and just make a double batch!!

-Amber

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27

sweet corn spoonbread

Literally the BEST cornbread on the planet! I’ve been using this recipe for a couple of years and actually get requests to make it for family gatherings. THANK YOU for this amazingly delicious recipe!!

-Marlene

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28

garlic herb carrots

I made these carrots for Easter and they were amazing!!! My whole family raved about them. I usually roast my carrots, but not anymore! Thanks for another stellar recipe!!!

-Jackie

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29

creamy potato gratin

This was a hit at Thanksgiving dinner and easy to make. Made it in the afternoon and popped it into the oven in the evening when we were ready to eat. The leftovers still tasted amazing just warmed up in the microwave.

-Divya

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30

easy creamed spinach

Restaurant quality and super easy to make. Delicious!

-Kim

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31

slow cooker holiday ham

This is a very easy and tasty recipe. The ham was so moist and the orange zest and marmalade gave it that sweet pungent tang. Just the two of us. Christmas dinner. Ham and eggs for breakfast. Ham and cheese for lunch. The bone will be a base for bean soup. Thank you for an easy and fun recipe!

-Ossie

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32

candied yams

Took these to my office Thanksgiving. The sweet potatoes were delicious and everyone raved about them. Now sharing the recipe.

-Linda

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33

jalapeno cornbread muffins

My husband and I loved this; he said that it was the best thing I’ve ever baked and to make sure I keep the recipe. They are so addictive!

-Jade

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34

sheet pan herb roasted turkey and cranberry pecan stuffing

This was everything we could want in a Thanksgiving meal without all of the dreaded work! It was delicious, everyone loved it, I was happy for the limited prep runway needed and I hear clean up was easy-peasy! Brilliant idea. Thank you!

-Lori

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35

roasted sweet potatoes

This is the first recipe I’ve tried from your website — loved it!! I will definitely make it again and again — and will use the spice combo on chicken or shrimp to serve along with the potato… but I made a meal out of just the potato. YUM!

-Kathy

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36

slow cooker creamed corn

I started making this 3 years ago and it’s a hit every time I do it. Everyone asked me for the recipe. I am a hairstylist and I talk about this recipe all the time to the point that I printed the recipe and is in my station. Literally everyone takes a picture of it. I get calls all the time thanking me for the recipe. It’s a must.

-Marco

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37

cranberry apple sangria

Tasty and very festive presentation! Will make again. I did sub some of the sugar with maple syrup.

-Hannah

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38

cinnamon pecan roasted butternut squash

I’ve been making this recipe for the past couple years. It’s absolutely delicious and has become my staple butternut squash recipe!

-Matt

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39

sheet pan holiday dinner

I’ve since made this recipe almost monthly during cooler months. Love that I can make this for two or for six people and it’s done within 30 minutes.

-Rebecca

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40

crumbly pumpkin bread

This bread is so amazing!!! A keeper for sure. I followed as written and added a bit more cinnamon, ginger and cloves since my family loves the spice. We’ll make it often!

-Janet

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The post 40 Easy Make-Ahead Thanksgiving Recipes for a Stress-Free Holiday appeared first on No Wheat No Dairy.

Say hello to your new go-to side dishes that go with any meal. Quick, easy + so good!

No more boring veggies! We rounded up the best of the best quick and easy side dishes to keep in your back pocket – perfect for quick dinners, weekend company, potlucks and even holiday get-togethers. We’re talking minimal time and effort, maximum flavor. So good, these side dishes may actually steal the show!

1

parmesan spinach orzo

Mmm. I have loved every recipe of yours that I’ve made and this is no exception. I added diced smoked ham for a protein and called it a meal. Yummy!

-Mariko

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2

garlic parmesan roasted broccoli

Sometimes simple recipes are the best! I make this all the time as either a side dish or even a snack. I have used broccoli and cauliflower mixed, and even used frozen broccoli florets in a pinch. Great solid recipe!!!

-Charlene

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3

glazed carrots

These are excellent. Perfect for a dinner party and Holiday meal. Used large carrots cut up and dried rosemary and thyme, no fresh herbs, and still came out amazing.

-Emily

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4

instant pot mushroom risotto

So freaking good. Made it twice, once with the veggies and one without the peas and spinach. Will forever be on the menu as a special treat! So fast with the IP, when you forget to make a starch it’s a perfect go-to.

-Danielle

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5

garlic parmesan roasted potatoes

These were awesome, everyone loved them! Thanks!

-Snailbay Lady

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6

creamy broccoli salad

I was looking for a quick keto-ish salad and made this one. The only tweak I added was 2 T of plain Greek yogurt to thicken the dressing. Simple and delicious!

-Teresa

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7

roasted sweet potatoes

This recipe is so delicious and sumptuous I’m shocked! I don’t usually comment but this is very tasty!

-Sonia

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8

roasted vegetables

OMG – this is so delish! I made my first batch with zucchini, sweet potatoes, asparagus, onion, and a few shitake shrooms. You can tweak this for any veggie. The sauce is what makes it.

-Nancy

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9

how to make perfect mashed potatoes

These are the best mashed potatoes! Such a simple addition, garlic cloves in the potatoes, but makes a huge difference in the taste.

-Barbara

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10

cinnamon pecan roasted butternut squash

I’ve been making this recipe for the past couple years. It’s absolutely delicious and has become my staple butternut squash recipe!

-Matt

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11

parmesan zucchini and corn

One of my favorite vegetable side dishes. So easy to make, and it’s a breeze to improvise with other additions – onions, jalapeños, even tomatoes. My husband loves it too, so since he’s a picky veggie eater, this is a winner.

-Christine

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12

garlic butter mushrooms and cauliflower

We had this as a veggie main with pasta and some walnut pieces scattered on top. Really quick, easy and very tasty.

-Joy

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13

sheet pan scalloped potatoes

I made this for our Easter meal and it was wonderful. Super easy and clean up was simple. Nothing stick to the pan. Everyone wanted the recipe.

-Jenny

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14

parmesan brussels sprouts

We made a little dipping sauce of ranch dressing, horse radish, and some blue cheese crumbles. It wasn’t a healthy dish, but damn it was good.

-Christin

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15

easy creamed corn

Delicious! Followed the recipe to a ‘t’ and out came a delicious masterpiece.

-Ana

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16

mushroom risotto

I made this mushroom risotto today, and it was seriously so good! I went to the store to grab some parmesan for it, but they were all out. So, I got pecorino instead.. and it took the risotto to a whole other level. It was insanely delicious!

-Denise

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17

instant pot baked potato

Holy Buckets! This is brilliant. Thanks so much.

-Nadene

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18

garlic herb carrots

Absolutely bomb! I never thought to cook carrots this way- will cook them like this for now on.

-Lauren Rose

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19

buttermilk cornbread

This is the best cornbread I have ever made! The texture and flavor are perfect! Thank you!

-Peggy

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20

baked garlic herb potato wedges

These were delicious. They were a ‘side’ the first time…they were ‘dinner the second…

-Scott

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The post 20 Best and Easiest Side Dishes You’ll Make on Repeat appeared first on No Wheat No Dairy.

Take your spiral ham to the next level with this Honey Baked Ham Recipe. It is delicious and easy to make with simple ingredients.

Easy Honey Baked Ham Recipe:

Spiral cut ham is one of our favorite hams to cook for Easter, Christmas and Thanksgiving. You can easily make this copycat honey baked ham recipe as your holiday meat and impress your friends and family.

We love adding this honey butter glaze to our holiday ham as it gives it the best flavor. It adds the perfect amount of sweetness to this savory meat. We love to add the glaze before we cook it and baste it on the ham as it cooks.

Feel free to change the spices to what you prefer. The ham juices make the perfect ham gravy to serve with your other side dishes. If you have to much ham leftover, make sure to make use it in one of these leftover ham recipes.

What is the Best Ham to Buy?

When we are searching for the best ham, we look for a high quality ham. We like to make a ham with a bone-in ham for the best flavor. Ham that are purchased at your local grocery stored are already pre-cooked and should indicate on the package.

Make sure to read the labels closely when purchasing a fully cooked ham. They could be full of water, which may not give you the best flavor.

We love to save the ham bone for soups and beans. Freeze the ham bone in plastic wrap and foil for a delicious addition.

Ingredients: 

Spiral Sliced Ham 

Butter (melted) 

Honey 

Dijon Mustard 

Granulated Sugar 

Ground Cinnamon 

Ground Nutmeg 

Ground Ginger 

Ground Cloves 

Allspice 

How to Cook a Honey Baked Ham: 

Step 1 – Heat Oven – Preheat the oven to 325 degrees Fahrenheit. 

Step 2 – Prepare Ham – Unwrap the ham and discard any glaze or seasoning packets that came with the ham. 

Step 3 – Place ham in pan – Place the ham flat side down in a roasting pan lined with foil.  

Step 4 – Prepare Glaze – In a small saucepan, add the butter, honey, dijon mustard, sugar and seasonings.  Heat on low heat and stir until the sugar is just dissolved. There is no need to bring it to a boil.  

Step 5 – Brush ham with glaze – Baste the ham with approximately ⅓ of the mixture. Make sure to get into the slices of the ham if possible. Add approximately 1 cup of water to the bottom of the roasting pan. 

Step 6 – Cover ham – Cover the ham loosely with foil.  Bake for 2 hours and 40 minutes (20 minutes per pound). Heat until the ham reaches an internal temperature of 140 degrees Fahrenheit.  

Step 7 – Baste Ham – Baste the ham again halfway in the cooking time with approximately ⅓ of the mixture.  

Step 8 – Turn oven to broil – Remove the ham from the oven and switch the oven to the broil setting.  Remove the foil from the ham and baste the ham with the remaining glaze. 

Step 9 – Broil Ham – Place the uncovered ham back in the oven. Then broil it for a few minutes until the glaze starts to caramelize (watch it closely).  

Step 10 – Remove Ham – Remove from the oven.  Let the ham rest for 5 minutes and then it’s ready to slice, serve and enjoy. This ham can be served warm or cold – it’s delicious either way! 

How to Make a Honey Baked Ham Glaze:

The honey baked glaze is heated on a stovetop in a saucepan. Just heat the following ingredients on low. These ham glaze ingredients can easily be changed to other variations.

Butter (melted) 

Honey 

Dijon Mustard 

Granulated Sugar 

Ground Cinnamon 

Ground Nutmeg 

Ground Ginger 

Ground Cloves 

Allspice 

Feel free to add in onion powder, garlic powder for extra seasoning. You can even add in brown sugar mixture. Change the honey to maple syrup or add in pineapple juice. The combination of these variations make the best honey glaze.

Do you Bake Ham Covered or Uncovered?

For best results we recommend covering the ham with foil. If not covered the ham could easily get dried out. Make sure to add water to the bottom of the pan to keep the ham moist.

Honey Baked Ham Variations:

Bourbon – For a delicious option, you can add in bourbon. Instead of adding in water, you can add in bourbon.

Slow Cooker – Feel free to make this ham in your slow cooker instead of the ham. If you are wanting to save your oven for casseroles and side dishes, make your ham in the slow cooker.

Ham – Feel free to choose a ham that you prefer. We love the spiral ham but you can use a smoky flavor ham to make this recipe.

Room Temperature Ham – If you ham is pre-cooked or smoked you do not have to bake it at all. You can serve ham cold or warm. Add a honey and butter mixture to the ham and then broil it.

Recipe Tips:

Baking Ham – Make sure to bake the ham in a roasting pan or a baking sheet that has a rimmed edge. Discard any of the seasoning packets as your will make your own glaze. Be careful as there maybe ham drippings when you remove the ham from the package.

Heating Glaze – Place the ingredients in a sauce pan and heat over low heat. You do not need to bring the glaze mixture to a boil.

Baste ham – We recommend basting the ham before placing in the oven and then half way through cooking it. Make sure to get the sugar mixture into the slices of the ham for the best flavor.

Check Ham for doneness – Even though your ham is precooked. Feel free to use a meat thermometer to make sure is heated thoroughly.

Cutting Ham – Spiral hams are usually precut, but you still might need to slice with a sharp knife. Make sure to get as much meat off the bone as possible. But leaving a little meat on the bone is great too.

Ham Rest – After baking the ham, we recommend allowing the ham to rest for at least 15 minutes. This helps to lock in the juices to give you the best flavor.

Covering Ham – We recommend to cover the ham while it is baking. This helps to lock in flavor and keeps it juicy.

How to Store and Freeze Leftovers:

Refrigerate the leftovers in an airtight container for up to 5 days. If you have a lot of holiday ham leftover, place in the freezer. If stored properly the ham will last about months.

Frequently Asked Questions:

Print Recipe for Honey Baked Ham:

More Easy Ham Recipes:

Bourbon Glazed Ham Recipe

Easy Crockpot Spiral Ham Recipe

Slow Cooker Ham Recipe

Looking for more ideas? I post recipes I find on other blogs here. I share information about kitchen equipment I use here. Since I often order ingredients from Amazon (I live in a rural area and don’t have easy access to grocery stores) and my list of items I commonly order here. Finally, here is a list of my favorite cookbooks.

The post Honey Baked Ham Recipe appeared first on No Wheat No Dairy.

If you love tender, flavorful chicken in a creamy garlic sauce, you’ll absolutely love this Crock Pot Marry Me Chicken. Just like the original, but made in the slow cooker!

A SIMPLE SLOW COOKER RECIPE

After I posted the Marry Me Chicken recipe a few months ago, I immediately got a ton of messages asking how it can be made in the crock pot. Not every recipe translates well into a slow cooker meal and I had to really play around with it and test it to get it just right. I wanted it to taste just as good as the original without being overcooked or dry and tough. I am really pleased with the results and I think you will be too! I know it seems like a lot of ingredients, but I need you to trust me with this one, it will taste like a million bucks! This slow cooker recipe will leave your house smelling amazing with the delicious aromas of garlic, butter, and tender chicken!

FREQUENTLY ASKED QUESTIONS:

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

boneless, skinless chicken breasts – as I stated above, you could certainly make this with other cuts of chicken, I just have not tested it and can’t tell you how to adjust the time.

salt, pepper, onion powder, garlic powder – these seasonings are going to add an additional layer of flavor to the chicken.

butter – I prefer salted butter here. I don’t think it makes it too salty. But you want real butter and not margarine (which is just oil).

chicken broth – if you really want to reduce the sodium, you could use a low sodium chicken broth.

cornstarch – this will help thicken the broth. I would not substitute with flour as it can get lumpy in the gravy.

heavy cream – it has to be heavy cream, not milk.

garlic – I prefer fresh garlic in this recipe over the jarred stuff but use what you prefer.

red pepper flakes – I am super sensitive to spice and I don’t find this spicy at all. But you can certainly leave it out if you prefer.

sun-dried tomatoes – these are the star of this dish. They add such a decadent and unique flavor. You can leave them out if you absolutely must but it is not recommended.

freshly grated parmesan cheese – you could also use a finely grated mozzarella cheese.

fresh basil leaves – this is optional. I would not substitute with dry. Fresh basil just goes very nicely with the sundered tomatoes.

HOW TO MAKE CROCK POT MARRY ME CHICKEN

Season the chicken on both sides with the salt, garlic powder, onion powder, and black pepper.

Heat a large skillet over medium-high heat. Add the olive oil and melt the butter.

Sear the chicken breasts until golden brown, take the pan off the heat, and set aside.

Whisk together the chicken broth and cornstarch in a bowl until there are no lumps. Add the chicken broth mixture to the bottom of an 8-quart slow cooker. Whisk in the heavy cream, garlic, Italian seasoning, salt, black pepper, red pepper flakes, and paprika.

Place the seared chicken breasts into the slow cooker and pour the olive oil and butter from the pan on top.

Top each piece of chicken with the chopped-up sundried tomatoes. Place on low for 6-7 hours.

Take the chicken breasts out and whisk in the parmesan cheese to the sauce. Add the chicken pan to the pan, cover with sauce and add the basil, serve immediately.

CRAVING MORE RECIPES?

Crock Pot Chicken ParmesanCrock Pot Creamy Italian Chicken PastaCrock Pot Chicken and GravyCrock Pot Chicken & Rice

Looking for more ideas? I post recipes I find on other blogs here. I share information about kitchen equipment I use here. Since I often order ingredients from Amazon (I live in a rural area and don’t have easy access to grocery stores) and my list of items I commonly order here. Finally, here is a list of my favorite cookbooks.

The post Crock Pot Marry Me Chicken appeared first on No Wheat No Dairy.

An easy, quick, dreamy, creamy chicken and broccoli casserole topped with a buttery, crunchy topping. So comforting, so good.

why i love this recipe

• Nostalgic, classic casserole, just like mom used to make
• Crowd-pleasing, quick fix dinner
• Perfect for a big family gathering, a new mom or a friend recovering from surgery
• Made from scratch (no canned soup here) and just as easy
• The crunchy, buttery Ritz topping
• Convenient make-ahead option
• Freezes like a dream for up to 2 months and reheats beautifully

what is chicken divan

Chicken divan is a classic American casserole featuring chicken, broccoli, a cream sauce, cheese and a crunchy topping such as buttery breadcrumbs or crushed crackers. It is named after Divan Parisien Restaurant in New York City, serving the original dish in the early twentieth century.

how to make this nostalgic weeknight-friendly casserole

1. Season the chicken and cook until golden brown
2. Saute the onion and celery in melted butter (can add frozen broccoli in this step, if using)
3. Stir in the flour (this will help thicken the casserole)
4. Deglaze the pan, scraping up all the browned bits for maximum flavor
5. Add all the liquids here to keep things happy and saucy, and simmer until thickened
6. Stir in cheeses, chicken and broccoli
7. Sprinkle with all the crushed, buttery cracker topping in an even layer
8. Bake until bubbly and golden brown

tips and tricks for success

• Use white or dark meat. Chicken breast, tenders and thighs will all work well here.
• Shorten prep time. Use leftover rotisserie chicken (skipping step 1 and 2) or substitute frozen broccoli to cut down on prep time even more.
• Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
• Use good-quality stock. The better quality your stock, the better your casserole. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
• Freshly grated cheese goes a long way. Although pre-shredded cheese can save a few minutes in the kitchen, pre-shredded cheese contains anti-caking agents to prevent clumping – this can hinder its ability to melt properly. Freshly grated cheese will not only have a better flavor profile, but it will also melt more smoothly and evenly, yielding a far more superior chicken divan.
• Top with buttery round crackers. Some recipes call for potato chips or breadcrumbs, but crushed crackers (we love Ritz) tossed with melted butter is a long-time tradition, resulting in that favorited crispy, buttery goodness.
• Mix it up. Swap out the broccoli for different vegetables such as cauliflower, zucchini, carrots and peas.
• Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
• Freeze before baking. This will help preserve the texture and prevent sogginess. Always use a freezer-safe baking dish, label, date and freeze up to 2 months.

Print

Chicken Divan

An easy, quick, dreamy, creamy chicken and broccoli casserole topped with a buttery, crunchy topping. So comforting, so good.

Prep Time 25 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6 servings

Equipment

• Cast Iron Skillet

Ingredients

• 1 ½ pounds boneless skinless chicken breasts or chicken thighs cut into 1-inch chunks
• Kosher salt and freshly ground black pepper to taste
• 5 tablespoons unsalted butter divided
• ½ medium sweet onion diced
• 1 rib celery diced
• 2 cloves garlic minced
• ¼ cup all-purpose flour
• ¼ cup dry white wine
• 1 ¾ cups chicken stock
• ¾ cup heavy cream
• 1 ½ teaspoons Dijon mustard
• 4 ounces shredded sharp cheddar cheese
• ⅓ cup freshly grated Parmesan
• 4 cups small broccoli florets
• 2 tablespoons chopped fresh parsley leaves

for the topping

• 30 buttery crackers lightly crushed, such as Ritz
• 3 tablespoons unsalted butter melted

Instructions

• Preheat oven to 375 degrees F.
• Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Melt 1 tablespoon butter in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 4-5 minutes; set aside.
• Melt remaining 4 tablespoons butter. Add onion and celery, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the skillet.
• Stir in chicken stock, heavy cream and Dijon; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring often, until reduced and slightly thickened, about 3 minutes.
• Remove from heat; stir in cheeses until melted.
• Stir in broccoli and chicken until well combined. Sprinkle with topping.
• Place into oven and bake until golden brown and bubbling, about 30-35 minutes. Let cool 10-15 minutes.
• Serve, garnished with parsley, if desired.

for the topping

• In a small bowl, combine crackers and butter.

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Healthy and juicy chicken gyros for your soul!

The thing that sets this recipe apart from all others is the method of cooking the chicken. Slow and in a loaf pan. I learned to cook the meat this way via a Chicken Shwarma recipe I started making in 2020. What an absolute perfect way to keep your chicken super juicy. I have not tried chicken breasts with this method but could see it working.

Gyros are Greece’s most popular street food for good reason – they wrap up and in your hand with the freshest tomatoes and onions, warm pita and lots of tsatziki sauce. I always add french fries to the wrap. It’s the taco of Greece. Another popular meat for souvlakia and gyros is pork.

Feel free to use this marinade and grill your chicken or cook it in a skillet. The flavor will still be there and your gyro will come together beautifully with all the yummy toppings.

Thank you for swinging by Hungry Happens! If you decide to make this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! LOVE YOUR LIFE!

Looking for more ideas? I post recipes I find on other blogs here. I share information about kitchen equipment I use here. Since I often order ingredients from Amazon (I live in a rural area and don’t have easy access to grocery stores) and my list of items I commonly order here. Finally, here is a list of my favorite cookbooks.

The post Easy Chicken Gyros appeared first on No Wheat No Dairy.

I know this recipe for buttery Peach Baked Oatmeal is awesome because everyone in the studio got quiet when they were eating it, a rare moment with our lively group! Crispy and caramelized on the outside and velvety on the inside, this easy breakfast dish will become a morning favorite. Did I mention this baked oatmeal comes in at a little over a dollar per serving?? You’ve got to make this recipe!

What is Baked Oatmeal?

Baked oatmeal is exactly what it sounds like. It’s oats mixed with a liquid, a binder (like eggs), a sweetener, a fat (like butter), and other ingredients to add flavor and texture, like fruit, nuts, and spices. The oatmeal absorbs all of the flavors that were mixed into it so it blossoms when you taste it. My recipe is less custardy than our website’s other baked oatmeal recipes. It has more of a bite, like pasta. That’s because I use less liquid, so the oats retain their shape and get these crispy golden edges… OMG, I have to stop writing about it cause I’m going to end up in my kitchen making baked oatmeal at 10 o’clock at night like a crazy person. Just trust. It’s fantastic.

Ingredients For Baked Oatmeal

Baked Oatmeal Toppings

If you’re looking to add a little extra oomph to your Peach Baked Oatmeal, it pairs beautifully with our Homemade Whipped Cream. You can also top it with Strawberry Syrup, Blueberry Sauce, or our Lemon Curd. Or you can go wild and use all four! ( Editor’s Note: I know it seems like too much sugar, Beth- but think of how amazing it would be to start your day with such decadence! Don’t fight it. )

Storing and Reheating Leftovers

Cool leftovers completely before storing them so the oatmeal doesn’t get soggy. Store baked oatmeal in an airtight container. It will keep in the refrigerator for up to three days and in the freezer for three months. To reheat, microwave it for a few minutes until steaming.

How to Make Peach baked Oatmeal – Step by Step Photos

Set a rack in the middle of your oven and preheat it to 375°F. Drain the 2 (15oz) cans of peaches, reserving the juices. Add the drained peaches to a 13 x 9 baking dish, reserving six slices for garnish. Add 1/4 cup brown sugar to the peaches. Dice 1/2 stick of butter and sprinkle it over the peaches. Finish with 1/4 teaspoon of vanilla.

Add 3 cups of old-fashioned or rolled oats to a large bowl. Add 1/4 teaspoon cinnamon and the remaining 1/4 cup brown sugar and mix well.

Mix 1 cup of peach juice with the 1/2 cup of heavy cream and the remaining 1/4 teaspoon of vanilla. Add the 2 beaten eggs and mix. Add the wet mixture to the oatmeal and stir just until incorporated.

Dollop the oats over the peaches. Dice the remaining 4 tablespoons of butter and sprinkle over the top. Garnish with peach slices.

Bake until it is golden brown and crispy, about 45 minutes. Cool for 15 minutes before serving! (If you can wait for that long. I’ve yet to accomplish this feat. But I don’t mind eating peach-flavored lava. You do you.) I like to serve it with a little cream in a bowl that I refill over and over and over again. Enjoy!

More Baked Oatmeal Recipes

The post Peach Baked Oatmeal appeared first on Budget Bytes.

Looking for more ideas? I post recipes I find on other blogs here. I share information about kitchen equipment I use here. Since I often order ingredients from Amazon (I live in a rural area and don’t have easy access to grocery stores) and my list of items I commonly order here. Finally, here is a list of my favorite cookbooks.

The post Peach Baked Oatmeal appeared first on No Wheat No Dairy.