In my house, I’m always looking for ways to switch up the same old side dishes. Don’t get me wrong—we love our honey carrots, sautéed green beans, and roasted broccoli, but sometimes it’s nice to add something a little different to the dinner table. As much as I enjoy simple steamed asparagus, I like to give it a little upgrade from time to time.

That’s where this Sautéed Asparagus and Mushrooms recipe comes in. By adding earthy baby Bella mushrooms, sweet red onion, and fresh garlic, this simple vegetable side dish instantly feels more elevated. It’s incredibly easy to make on any weeknight, but it’s also elegant enough to serve during the holidays or when you’re entertaining guests. Sometimes the best recipes are the ones that take familiar ingredients and turn them into something just a little more special.

Why This Recipe Works

Mushrooms Add Rich, Meaty Flavor – Baby Bella mushrooms bring a hearty, almost meaty texture that pairs beautifully with the crisp-tender asparagus.

A Simple Side Dish That Feels Elevated – This dish uses everyday ingredients but combines them in a way that feels a little more special—perfect for entertaining or impressing guests without extra work.

Quick Cooking Method – Everything cooks in one skillet in just a few minutes, making this an easy side dish when you’re juggling multiple dishes for dinner or a holiday meal.

Ingredients

• Olive Oil – Used to sauté the vegetables and help develop flavor as everything cooks.
• Fresh Asparagus – Cut into 2-inch pieces for quick cooking. Adding the tips at the end keeps them tender and prevents overcooking.
• Baby Bella Mushrooms – Also known as cremini mushrooms, these add an earthy, savory depth to the dish.
• Red Onion – Minced red onion adds both flavor and texture while bringing a subtle sweetness as it cooks.
• Garlic – Fresh garlic gives the dish a bold, aromatic flavor.
• Sea Salt & Black Pepper – Simple seasoning that enhances the natural flavor of the vegetables.
• Water – Just a tablespoon helps create steam in the skillet, allowing the asparagus to become perfectly tender without overcooking.

Directions

Rinse and cut the asparagus into 3 equal parts, reserving the tips for the end of cooking. Then, remove stems from the mushrooms caps of the mushrooms, clean with a damp paper towel, and quarter. Reserve both to the side.

Preheat a large skillet over medium heat with olive oil. Add the minced red onion and sauté for 1 minute. Stir in the chopped garlic and cook for about 30 seconds until fragrant.

Add the asparagus pieces (reserve the tips) and quartered mushrooms to the skillet. Pour in the tablespoon of water, stir everything together, and place a lid on the skillet. Cook for 3 minutes, stirring once, until the asparagus begins to become tender. Add the reserved asparagus tips, season with salt and pepper, and cook for 1 minute longer. Remove from heat and serve immediately.

Recipe FAQs

Recipe Tips and Tricks

Follow these quick tips to make sure your sautéed asparagus and mushrooms turn out perfect every time.

• Use Chicken Broth or Wine for Extra Flavor – Swap the water for chicken broth, red wine, or white wine to add even more depth of flavor.
• Prep Everything First (Mise en Place) – Because this recipe cooks quickly, it’s best to have all the ingredients chopped and ready before you start cooking.
• Add Fresh Herbs – A few sprigs of fresh thyme added during the last minute of cooking bring an earthy aroma that complements the mushrooms beautifully.

If you make this Sautéed Asparagus and Mushrooms recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Sautéed Asparagus and Mushrooms

This Sautéed Asparagus and Mushrooms recipe is a quick, elegant side dish made with a mix of asparagus and baby bella mushrooms, red onion, and garlic that comes together in under 10 minutes.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 53kcal

Author Katie

Equipment

• Measuring Spoons
• Cutting Board
• Knife
• Frying Pan
• Stove Top

Ingredients

• 1 tablespoon olive oil
• pound fresh asparagus cut into 2-inch pieces
• 8 ounces whole baby Bella mushrooms cleaned stems removed and quartered
• ¼ cup red onion minced
• 5 cloves garlic chopped
• ¼ teaspoon sea salt to taste
• ground black pepper to taste
• 1 tablespoon water

Instructions

• Rinse and cut the asparagus into 3 equal parts, reserving the tips for the end of cooking. Then, remove stems from the mushrooms caps of the mushrooms, clean with a damp paper towel, and quarter. Reserve both to the side.
• Preheat a large skillet over medium heat with olive oil. Add the minced red onion and sauté for 1 minute.
• Stir in the chopped garlic and cook for about 30 seconds until fragrant.
• Add the asparagus pieces (reserve the tips) and quartered mushrooms to the skillet.
• Pour in the tablespoon of water, stir everything together, and place a lid on the skillet.
• Cook for 3 minutes, stirring once, until the asparagus begins to become tender. Add the reserved asparagus tips, season with salt and pepper, and cook for 1 minute longer. Remove from heat and serve immediately.

Notes

• Use Chicken Broth or Wine for Extra Flavor – Swap the water for chicken broth, red wine, or white wine to add even more depth of flavor.
• Prep Everything First (Mise en Place) – Because this recipe cooks quickly, it’s best to have all the ingredients chopped and ready before you start cooking.
• Add Fresh Herbs – A few sprigs of fresh thyme added during the last minute of cooking bring an earthy aroma that complements the mushrooms beautifully.

Nutrition

Serving: 0.5cup | Calories: 53kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 150mg | Potassium: 284mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 0.3mg

This Stuffed Chicken Breast with Stuffing quickly became a family favorite in our house last year. The first time I made it, I wasn’t sure how the kids would feel about stuffing tucked inside chicken. Since they don’t typically like stuffing I figured they might be turned off. Thankfully, they each tried a bite and loved it. Of course, I paired it with their favorite red skinned mashed potatoes and homemade gravy. What’s not to like about it?! I would love to assure you that the chicken stays incredibly juicy, the stuffing is packed with flavor, and it’s filling — so much so that my kids were able to split a single chicken breast and leave the table happy and satisfied.

It’s one of those comforting meals that feels a little special without requiring a lot of extra effort. Whether you’re feeding a hungry family on a busy weeknight or looking for a cozy dinner that everyone will enjoy, this recipe checks all the boxes: hearty, flavorful, and totally doable. If your family loves classic comfort food as much as mine does, this is a recipe you’ll want to keep on repeat.

Why this Recipe Works

Simple yet satisfying – All the classics in one dish. Roasted chicken breast and flavorful stuffing.

Customizable – Use any stuffing mix or flavor profile or add-ins like onions, nuts, or dried cranberries.

Prep-ahead friendly – The stuffing can be made ahead of time, and the chicken breasts can even be stuffed in advance. Making this perfect for busy days when you just want to sear and bake at dinnertime and focus more on the sides.

Flexible for any schedule – Whether you prep everything ahead or make it all at once, this recipe fits easily into weeknight dinners or relaxed weekend meals.

Ingredients

• Chicken – I like to use chicken breast for this recipe, but you could use chicken thighs if you prefer. Just know you will need to adjust the stuffing to fit the thighs accordingly.
• Stuffing – I kept it easy and used Stove Top Stuffing Mix. However, you can easily make your own homemade stuffing.
• Butter – You’ll need butter for the stuffing. If using a box mix I suggest using unsalted butter to help control the sodium.
• Water – I use water for the stuffing mix since chicken broth tends to have a lot of sodium and with a box mix it might be a bit too salty.
• Seasonings – I like to use a blend of paprika, salt, pepper, garlic powder, and onion powder to season the outside of the chicken breast. If you want to take it a step further you could technically season the chicken up to the day before to really give the chicken breast good flavor.
• Oil – I use a tablespoon of olive oil to sear the chicken and give it flavor.
• Fresh Herbs – I use a little fresh parsley at the end to brighten up the chicken and give it a fresh taste.

Directions

Preheat oven to 350°Fahrenheit. Dice the 1 Celery Rib and 2 tablespoons White Onion and put to the side.

Melt the 2 tablespoons Unsalted Butter in a medium-sauce pan. Add the onion and celery to the pot. Cook on medium-low heat for 5 minutes until the vegetables start to get translucent in color and semi-cooked.

Turn the cooktop off. Add in the 6 ounces StoveTop Stuffing Mix, mix well and then mix in the 1¼ cups Water. Mix well until moist, and set to the side.

Pat 3 Boneless Skinless Chicken Breast dry with paper towels. Using a sharp knife, cut a pocket into the thickest part of each breast, being careful not to cut all the way through.

In a small bowl, mix 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 teaspoon Paprika, 1 teaspoon Salt, 1 teaspoon Dried Thyme Leaves, and ½ teaspoon Black Pepper. Rub seasoning on the outside of each chicken breast.

Next, stuff the chicken. Spoon about ¼ to ⅓ cup of prepared stuffing into each chicken breast pocket. If needed, secure with toothpicks.

Heat 1 tablespoon Olive Oil in a large oven-safe skillet over medium heat. Sear chicken for 2–3 minutes per side until lightly golden.

Remove the frying pan off the stove top and bake directly in the skillet (if oven-safe). Bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°Fahrenheit.

Once cooked, let the stuffed chicken rest for 5 minutes. Garnish with fresh parsley and serve with your favorite sides.

FAQs

Recipe Tips and Tricks

Here are a few of my favorite go-to tips and tricks whenever I make these chicken breasts stuffed with stuffing recipe.

• Added Flavor – To give the chicken a little added flavor drizzle a little melted butter over the chicken before baking.
• Don’t overstuff – The key to a juicy restaurant quality stuffed chicken breast is not to over stuff the chicken breast. Remember, the filling expands slightly as it bakes.
• Internal Temperature – I always use a meat thermometer to ensure the chicken reaches 165°Fahrenheit for perfectly juicy results.
• Pairing suggestions – Here are a few of my favorite pairing suggestions with this meal: mashed potatoes, skillet green beans, and a house salad with vidallia onion vinaigrette.

If you make this stuffed chicken breasts with stuffing recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Stuffed Chicken Breast with Stuffing

This Stuffed Chicken Breast with Stuffing recipe features juicy, perfectly seasoned chicken filled with savory herb stuffing for an easy comfort-food dinner ready in under an hour.

Course Main Course

Cuisine American

Diet Low Lactose

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 3

Calories 349kcal

Author Katie

Equipment

• 1 Cutting Board
• 1 Knife
• Measuring Spoons
• 1 Tongs
• 1 Stovetop
• 1 Sauce Pan
• 1 Oven Proof Frying Pan
• 1 Oven

Ingredients

• 1 Celery Rib diced
• 2 tablespoons White Onion diced
• 2 tablespoons Unsalted Butter
• 6 ounces StoveTop Stuffing Mix
• 1¼ cups Water
• 3 Boneless Skinless Chicken Breast
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Dried Thyme Leaves
• ½ teaspoon Black Pepper
• 1 tablespoon Olive Oil

Instructions

• Preheat oven to 350°Fahrenheit.
• Dice the 1 Celery Rib and 2 tablespoons White Onion and put to the side.
• Melt the 2 tablespoons Unsalted Butter in a medium-sauce pan. Add the onion and celery to the pot. Cook on medium-low heat for 5 minutes until the vegetables start to get translucent in color and semi-cooked.
• Turn the cooktop off. Add in the 6 ounces StoveTop Stuffing Mix, mix well and then mix in the 1¼ cups Water. Mix well until moist, and set to the side.
• Pat 3 Boneless Skinless Chicken Breast dry with paper towels. Using a sharp knife, cut a pocket into the thickest part of each breast, being careful not to cut all the way through.
• In a small bowl, mix 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 teaspoon Paprika, 1 teaspoon Salt, 1 teaspoon Dried Thyme Leaves, and ½ teaspoon Black Pepper. Rub seasoning on the outside of each chicken breast.
• Next, stuff the chicken. Spoon about ¼ to ⅓ cup of prepared stuffing into each chicken breast pocket. If needed, secure with toothpicks.
• Heat 1 tablespoon Olive Oil in a large oven-safe skillet over medium heat. Sear chicken for 2–3 minutes per side until lightly golden.
• Remove the frying pan off the stove top and bake directly in the skillet (if oven-safe). Bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°Fahrenheit.
• Once cooked, let the stuffed chicken rest for 5 minutes. Garnish with fresh parsley and serve with your favorite sides.

Notes

• Added Flavor – To give the chicken a little added flavor drizzle a little melted butter over the chicken before baking.
• Don’t overstuff – The key to a juicy restaurant quality stuffed chicken breast is not to over stuff the chicken breast. Remember, the filling expands slightly as it bakes.
• Internal Temperature – I always use a meat thermometer to ensure the chicken reaches 165° Fahrenheit for perfectly juicy results. Make sure to check in the thickest part of the chicken breast, and also in the stuffing. If the chicken is cooked to 165°F but the stuffing is not you need to continue cooking until the stuffing is safe to eat too. 

Nutrition

Serving: 1g | Calories: 349kcal | Carbohydrates: 15g | Protein: 26g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 92mg | Sodium: 1187mg | Potassium: 518mg | Fiber: 2g | Sugar: 2g | Vitamin A: 813IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg

When it comes to comfort food, nothing beats a big bowl of homemade mashed potatoes. This version keeps the red potato skins on, giving each bite a rustic texture and a boost of nutrients. I love how the skins add a pop of color and a subtle earthiness that pairs beautifully with just about any meal.

Whether it’s a weeknight dinner (not peeling cuts down a solid 10+ minutes on prep time), holiday feast, or Sunday supper, these mashed potatoes are always a hit at my table. I”ll be honest though, I do have a divided house when it comes to keeping the skin on mashed potatoes. So this recipe is on rotation when I’m on a time crunch but still want homemade mashed potatoes with dinner. With minimal ingredients and maximum flavor, they’re easy to whip up and taste like they came straight from a restaurant.

Why this Recipe Works

No peeling required – Save time and enjoy the natural texture and flavor of red potato skins.

Perfectly creamy – A mix of butter, milk, and a little heavy cream creates that irresistible creamy consistency.

Simple yet flavorful – Basic ingredients let the buttery red potatoes shine— making this side dish comfort food at its best.

Ingredients

• Red Potatoes – I use a 3 pound bag from the grocery store to make things easy and clear for this recipe.
• Dairy – You’ll use a stick of salted butter, warmed milk, and warmed heavy cream. This combo gives you silky flavorful mashed potatoes.
• Seasoning – A mix of salt and pepper to taste is all you need for this recipe.
• Parsley – I like to use a little fresh parsley to brighten up the potatoes to garnish them before serving.

Directions

Place the quartered red potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over high heat. Reduce the heat to medium and cook for 18–22 minutes, or until potatoes are fork-tender.

Drain the potatoes. Then add the butter to the pot and cook on medium-low until butter is melted.

Add the drained potatoes to the pot and half the warmed milk and begin to mash with a potato masher until mostly smooth, leaving some bits of skin and texture.

As you mash continue to gradually add warmed milk to the potatoes continue mashing. Once your close to your desired consistency you will want to stir in the heavy cream.

Taste the potatoes and then season with salt and black pepper to taste. Garnish with fresh parsley if desired, and serve warm.

FAQs

Recipe Tips & Tricks

Here are a few of my favorite tips and tricks when making mashed potatoes with red skins.

• Salt the water – Generously salt your water before cooking the potatoes. It’s the key to flavorful potatoes.
• Start with cold water – I know it sounds odd to do this as you will be boiling the potatoes but this ensures the potatoes cook evenly from the inside out.
• Warm your dairy – Warm dairy blends more smoothly and keeps the potatoes hot.
• Avoid overmixing – Overworking the potatoes can make them gluey. Mash just until smooth and creamy.
• Add-ins – Mix in oven roasted garlic, shredded cheese, or minced fresh herbs for extra flavor.

These creamy mashed potatoes are served best with stuffing stuffed chicken breast, smoked turkey legs, or even a pork roast.

If you make this recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Mashed Potatoes with Red Skin

Creamy, buttery, and full of flavor—these classic Mashed Potatoes with Red Skin come together in just 30 minutes for the ultimate comfort food side dish!

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 289kcal

Author Katie

Equipment

• 1 Knife
• 1 Cutting Board
• 1 Large Pot
• Measuring Spoons
• Measuring Cup
• Stove Top
• Potato Masher

Ingredients

• 2 pounds Red Potatoes quartered
• 1 tablespoon Salt
• 1 stick Salted Butter
• ¾ cup 2% Milk warmed
• ¼ cup Heavy cream warmed
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

• Rinse and quarter potatoes. Add the quartered red potatoes to a large pot and cover with cold water. Add a 1 tablespoon of salt and bring to a boil over high medium -heat. Reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
  2 pounds Red Potatoes, 1 tablespoon Salt
• Drain the potatoes. Then add the butter to the pot and cook on medium-low until butter is melted.
  1 stick Salted Butter
• Add the drained potatoes to the pot and half the warmed milk and begin to mash with a potato masher until mostly smooth, leaving some bits of skin and texture.
  ¾ cup 2% Milk
• As you mash continue to gradually add warmed milk to the potatoes continue mashing. Once your close to your desired consistency you will want to stir in the heavy cream.
  ¼ cup Heavy cream
• Taste the potatoes and then season with salt and black pepper to taste. Before serving garnish with fresh parsley if desired, and serve warm.
  Salt and pepper to taste, Fresh parsley for garnish

Notes

• Salt the water – Generously salt your water before cooking the potatoes. It’s the key to flavorful potatoes.
• Start with cold water – I know it sounds odd to do this as you will be boiling the potatoes but this ensures the potatoes cook evenly from the inside out.
• Warm your dairy – Warm dairy blends more smoothly and keeps the potatoes hot.
• Avoid overmixing – Overworking the potatoes can make them gluey. Mash just until smooth and creamy.
• Add-ins – Mix in oven roasted garlic, shredded cheese, or minced fresh herbs for extra flavor.

Nutrition

Serving: 0.5cup | Calories: 289kcal | Carbohydrates: 26g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1328mg | Potassium: 743mg | Fiber: 3g | Sugar: 4g | Vitamin A: 657IU | Vitamin C: 13mg | Calcium: 62mg | Iron: 1mg

There’s nothing quite like the smell of pumpkin pie baking in the oven during the holidays. Whether you’re celebrating Thanksgiving or just craving a cozy fall dessert, this Pumpkin Pie with Condensed Milk will quickly become your go-to recipe. Just like my apple pie this will also become a staple recipe in your ever growing recipe box.

Unlike traditional versions that use evaporated milk and sugar, this one-bowl wonder relies on sweetened condensed milk to create a rich, custard-like filling with less effort and fewer ingredients. The result? A pie that’s creamy, flavorful, and foolproof — even if you’re not an experienced baker.

I would only ever make my no bake pumpkin pie cheesecake because I was too intimidated to make a pumpkin pie from scratch. Since getting over the fear I realize how silly it was of me. This pumpkin pie recipe is quick, delicious, and always earns rave reviews. You can prep it in under 15 minutes, pop it in the oven, and your kitchen will instantly smell like fall.

Why You’ll Love This Recipe

Minimal ingredients, maximum flavor: Only six simple ingredients you probably already have on hand.

No need for evaporated milk: The condensed milk adds the perfect sweetness and creaminess.

Easy prep: One bowl, one crust, and baked in under an hour — it’s as simple as it gets. Even better you can bake this the day before you want to serve it so it’s one less thing to worry about.

Ingredients

• Eggs – Help set the filling and give the pie structure.
• Pumpkin purée – Be sure to use 100% pure pumpkin, not pumpkin pie filling.
• Sweetened condensed milk – Adds sweetness and a silky, creamy texture.
• Pumpkin pie spice – The perfect blend of warm fall spices.
• Salt – Balances the sweetness and enhances the flavor.
• Refrigerated pie crust – A store-bought crust saves time and bakes up flaky and golden.

Directions

First, Preheat the oven: Set your oven to 425°F.

Prepare the crust: Place the refrigerated pie crust in a 9-inch pie plate. Crimp the edges as desired, then poke a few holes in the bottom with a fork.

Blind bake the crust: Bake for 10 minutes.

Mix the filling: In a large bowl or a KitchenAid Mixer fitted with a whisk attachment, whisk together the eggs, pumpkin purée, condensed milk, pumpkin pie spice, and salt until smooth and combined.

Fill the crust: Remove the crust from the oven and pour in the pumpkin mixture.

Bake: Return to the oven and bake for 15 minutes at 425°F. Then, lower the oven temperature to 350°F and bake an additional 35–40 minutes, or until the pie is set and golden brown.

Cool: Let the pie cool at room temperature for at least 2 hours.

Serve: Top with a dollop of whipped cream before serving OR pipe whipped cream around the boarder like I did in my photos! You can even “pipe” on the whipped cream using a can of whipped cream!

FAQs

Recipe Tips & Tricks

Here are a few of my favorite tips and tricks when making my pumpkin pie recipe.

• Frozen Pie Crust – Skip having to roll out pie dough and crimp edges and purchase a frozen pie crust. 
• Deep Dish Pie – Swap out a standard pie plate for a deep dish plate. 
• Crust Browning – If your crust starts to brown too quickly, cover the edges with foil or a pie shield.
• Cooling – Let the pie cool fully before slicing — this ensures clean, beautiful cuts.
• Refrigerate – Make the pie the day before and refrigerate after cooling is done. Serve the next day at room temperature. 
• Elevate – Want to elevate it? Add a sprinkle of cinnamon sugar or crushed pecans on top before serving.

This Pumpkin Pie with Condensed Milk is proof that homemade desserts don’t have to be complicated to be amazing. Just like my pumpkin pie bars — easy and flavorful! Whether you’re serving it for Thanksgiving or just a cozy fall night in, this pie delivers classic flavor with half the fuss. Grab your whisk and get baking — your house is about to smell like Thanksgiving!

If you make this recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Pumpkin Pie with Condensed Milk

This easy 6 ingredient Pumpkin Pie with Condensed Milk comes together in minutes and bakes up smooth, creamy, and perfectly spiced — no evaporated milk needed!

Course Dessert

Cuisine American

Diet Low Salt

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Cooling Time 2 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 8

Calories 292kcal

Author Katie

Equipment

• Oven
• Measuring Spoons
• KitchenAid Stand Mixer
• Whisk Attachment
• Baking Sheet
• Pie Plate
• Silicone Spatula

Ingredients

• 1 Refrigerated Pie Crust
• 15 ounces Pure Pumpkin Puree
• 14 ounces Sweetened Condensed Milk
• 2 Eggs
• 2 teaspoons Pumpkin Pie Spice
• ½ teaspoon Salt

Instructions

• Preheat the oven to oven to 425 degrees Fahrenheit.
• Place the refrigerated pie crust in a 9-inch pie plate. Crimp the edges as desired, then poke a few holes in the bottom with the tines of a fork.
  1 Refrigerated Pie Crust
• Blind bake the crust for 10 minutes.
• While the crust blind bakes, mix together the filling. Using a KitchenAid stand mixer fitted with a whisk attachment mix together the pumpkin purée and condensed milk. Then slowly add in the eggs, pumpkin pie spice, and salt until smooth and combined.
  15 ounces Pure Pumpkin Puree, 14 ounces Sweetened Condensed Milk, 2 Eggs, 2 teaspoons Pumpkin Pie Spice, ½ teaspoon Salt
• Remove the crust from the oven and pour in the pumpkin mixture.
• Bake for 15 minutes at 425 degrees Fahrenheit. Then, lower the oven temperature to 350 degrees Fahrenheit and bake an additional 35–40 minutes, or until the pie is set and golden brown.
• Let the pie cool at room temperature for at least 2 hours. Once your ready to serve top with whipped cream.

Notes

• Frozen Pie Crust – Skip having to roll out pie dough and crimp edges and purchase a frozen pie crust. 
• Deep Dish Pie – Swap out a standard pie plate for a deep dish plate. 
• Crust Browning – If your crust starts to brown too quickly, cover the edges with foil or a pie shield.
• Cooling – Let the pie cool fully before slicing — this ensures clean, beautiful cuts.
• Refrigerate – Make the pie the day before and refrigerate after cooling is done. Serve the next day at room temperature. 
• Elevate – Want to elevate it? Add a sprinkle of cinnamon sugar or crushed pecans on top before serving.

Nutrition

Serving: 1g | Calories: 292kcal | Carbohydrates: 42g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 58mg | Sodium: 314mg | Potassium: 333mg | Fiber: 2g | Sugar: 29g | Vitamin A: 8466IU | Vitamin C: 4mg | Calcium: 168mg | Iron: 2mg

If you love warm, comforting desserts that fill your kitchen with the scent of baked apples and cinnamon, this Applesauce Cobbler is for you! This recipe combines my homemade chunky applesauce with crisp Granny Smith apples for a delightful fall dessert that’s simple yet full of flavor.

This cobbler comes together in under an hour using pantry staples and just a few fresh apples. It’s a great way to use up leftover applesauce, and the texture is incredible — tender apples on the bottom with a golden, buttery topping that’s slightly crisp on the edges. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate fall treat.

Why This Recipe Works

Uses homemade or store-bought applesauce – Two cups of chunky applesauce adds moisture and depth of flavor to the filling.

Fresh Granny Smith apples add texture – Their tart flavor balances the sweetness of the cobbler perfectly.

Simple pantry ingredients_ No fancy equipment required — just a few basics for a buttery, golden topping.

Ingredients

• Chunky applesauce – I found that this recipe works best with homemade applesauce. The applesauce adds natural sweetness and body to the filling.
• Granny Smith apples – Their tart flavor prevents the cobbler from being overly sweet.
• Sugar – I use a mix of brown and granulated sugar for this recipe. The sugar helps sweeten both the fruit layer and the cobbler batter.
• Apple Pie Spice: I love the flavors that apple pie spice gives to the warm apple cobbler.
• Lemon Juice – This helps break down the apples and balance the sweeteness.
• All-purpose flour: The base of the cobbler batter.
• Baking powder: This helps the batter rise and stay light.
• Salt: Balances the sweetness.
• Unsalted butter: Adds rich flavor and helps brown the top.
• Milk: Creates a smooth, pourable batter consistency.

Directions

Preheat the oven to 375° Fahrenheit. Once oven is preheated, melt the half stick of butter in a 9- x 11-inch baking dish.

While butter is melting, peel and chop the apples. Place the apples in a bowl and mix in the brown sugar, apple pie spice, and lemon juice. Mix and then add in the homemade chunky applesauce. Mix again and set to the side.

Using a stand mixer, combine flour, granulated sugar, baking powder, and salt. Then, add milk, stirring just until dry ingredients are moistened.

Remove the baking dish from the oven. Pour batter over hot butter pan (do not stir). Then pour apple mixture over batter (do not stir).

Bake at 375° Fahrenheit for 30 minutes or until golden brown. Let rest for a few minutes before serving.

FAQs

Recipe Tips & Tricks

Here are a few of my tips and tricks whenever I make an apple cobbler.

• Leave some texture in your applesauce – Chunky applesauce adds bite and keeps the cobbler from feeling too soft.
• Don’t overmix the batter – Stir until just combined to keep the topping light and fluffy.
• Add crunch: Sprinkle a little coarse sugar or chopped pecans on top before baking for extra texture.

If you make this recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Applesauce Cobbler

Turn your leftover applesauce into something cozy and delicious with this easy Applesauce Cobbler — made with fresh Granny Smith apples and homemade chunky applesauce for the perfect balance of sweet and tart. Ready in under an hour!

Course Dessert

Cuisine American

Diet Low Salt

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10

Calories 209kcal

Author Katie

Equipment

• Measuring Spoons
• Measuring Cups
• Peeler
• Knife
• Cutting Board
• 9 x 11 Baking Dish
• Oven
• KitchenAid Stand Mixer
• Spatula

Ingredients

• ¼ cup Unsalted Butter
• 3 Granny Smith Apples
• ¼ cup Brown Sugar
• 1 tablespoon Apple Pie Spice
• 1 tablespoon Lemon juice
• 2 cups Chunky Applesauce
• 1 cup Flour
• ½ cup Granulated Sugar
• 1 tablespoon Baking Powder
• ¼ teaspoon Salt
• 1 cup 2% Milk

Instructions

• Preheat the oven to 375° Fahrenheit.
• Once oven is preheated, melt butter in a 9- x 11-inch baking dish.
  ¼ cup Unsalted Butter
• While butter is melting, peel and chop the apples. Place the apples in a bowl and mix in the brown sugar, apple pie spice, and lemon juice. Mix and then add in the homemade chunky applesauce. Mix again and set to the side.
  3 Granny Smith Apples, ¼ cup Brown Sugar, 1 tablespoon Apple Pie Spice, 1 tablespoon Lemon juice, 2 cups Chunky Applesauce
• Using a stand mixer, combine flour, granulated sugar, baking powder, and salt. Then, add milk, stirring just until dry ingredients are moistened.
  1 cup Flour, ½ cup Granulated Sugar, 1 tablespoon Baking Powder, ¼ teaspoon Salt, 1 cup 2% Milk
• Remove the baking dish from the oven. Pour batter over hot butter pan (do not stir). Then pour apple mixture over batter (do not stir).
• Bake at 375° Fahrenheit for 30 minutes or until golden brown. Let rest for a few minutes before serving.

Notes

• Leave some texture in your applesauce – Chunky applesauce adds bite and keeps the cobbler from feeling too soft.
• Don’t overmix the batter – Stir until just combined to keep the topping light and fluffy.
• Add crunch – Sprinkle a little coarse raw sugar or chopped pecans on top before baking for extra texture.
• Toppings – Add a pinch of nutmeg or drizzle of caramel sauce before serving for a cozy twist.

Nutrition

Serving: 1cup | Calories: 209kcal | Carbohydrates: 40g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 201mg | Potassium: 156mg | Fiber: 2g | Sugar: 27g | Vitamin A: 211IU | Vitamin C: 4mg | Calcium: 116mg | Iron: 1mg

Growing up, I always ate the store-bought applesauce—the kind that came in little cups packed in my lunchbox. It wasn’t until I was an adult that my mom started making her own applesauce from scratch, and let me tell you… the first time I tried it, I was hooked! The flavor was unreal and the texture was just right—soft but still chunky. I’m not a fan of mushy applesauce, and hers had that perfect bite I love.

Eventually, I decided to try making my mom’s recipe myself, and it turned out just as good (if not better!) than hers. The best part? You don’t need any fancy tools or special equipment—no food mill required. All you need is a pot, a stove, and a few simple ingredients. If you don’t have apple cider on hand, water works just as well. It’s simple, wholesome, and full of cozy homemade flavor! We love to eat homemade applesauce as is or as a side to compliment a pork tenderloin, potato pancakes, or even breaded pork chops.

Why this Recipe Works

Minimal Ingredients – Just 3 ingredients you probably already have at home.

Quick & Easy – Ready in about 30 minutes, all on the stovetop.

Customizable Texture – Mash with the back of your spoon or a fork for chunky applesauce or puree for silky smooth.

Ingredients

• Apples – You can use a mix of apples or just one variety–whatever works for you.
• Cinnamon – Adds warmth and that classic fall flavor.
• Apple Cider – Infuses extra apple flavor and helps the apples cook down. Water can be substituted if needed.

Directions

Prep the apples – Peel, core, and roughly chop 6 medium apples into small chunks.

Combine ingredients – Place the apples in a medium-sized pot. Add 1 teaspoon of ground cinnamon and ¼ cup of apple cider (or water if you prefer a lighter flavor). Give everything a good stir to coat the apples.

Cook the apples – Cover the pot and bring the mixture to a simmer over medium heat. Once it begins to bubble, reduce the heat to low and continue cooking for 20–25 minutes, stirring occasionally, until the apples are soft and easily pierced with a fork.

Mash to your liking – Remove the pot from the heat. Use a potato masher, fork, or back of a wooden spoon (my preferred method) to mash the apples until you reach your desired consistency. For chunky applesauce, leave some texture; for smoother applesauce, mash a bit more or use an immersion blender.

Taste and adjust – Give the applesauce a taste — if you prefer it sweeter, stir in a little brown sugar, maple syrup, or honey while it’s still warm.

Serve or store -Enjoy warm right out of the pot, or let cool completely before transferring to an airtight container. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

FAQ

Recipe Tips & Tricks

Here are a few of my favorite tips and tricks when making homemade applesauce.

• Sweeten – Add a tablespoon of brown sugar or maple syrup if you prefer sweeter applesauce.
• Spices – You can play with the spices and add more if you wish like a pinch of nutmeg, cloves, or allspice for a spiced applesauce.
• Double – Double the batch and freeze in portions for school lunches or quick snacks. You can use a Soupercubes tray or even an ice tray if you’d like.
• Peeling – Yes, you most definitely need to peel the apples. If not the texture is not smooth (even for chunky applesauce).
• Baby Food – For baby food, puree until smooth and strain if needed.

If you make this recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Applesauce Recipe

Make delicious homemade chunky applesauce on the stovetop in under 30 minutes—no fancy tools required!

Course Side Dish

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 2 cups

Calories 300kcal

Author Katie

Equipment

• 1 Peeler
• 1 Knife
• 1 Cutting Board
• Measuring Spoons
• Measuring Cups
• Saucepan
• Stovetop

Ingredients

• 6 Apples peeled and diced
• 1 teaspoon Cinnamon
• ¼ cup Apple Cider

Instructions

• Peel, core, and chop 6 medium apples into small chunks.
  6 Apples
• Place the chopped apples in a medium-sized pot. Add 1 teaspoon of ground cinnamon and ¼ cup of apple cider. Stir until all apples are coated.
  1 teaspoon Cinnamon, ¼ cup Apple Cider
• Cover the pot and bring the mixture to a simmer over medium heat. Once it begins to bubble, reduce the heat to low and continue cooking for 20–25 minutes, stirring occasionally, until the apples are soft and easily smashed with the back of a spoon.
• Remove the pot from the heat. Use a potato masher, back of wooden spoon, or fork to mash the apples until you reach your desired consistency. For chunky applesauce, leave some texture; for smoother applesauce, mash a bit more or use an immersion blender.
• Enjoy warm right out of the pot, or let cool completely before transferring to an airtight container. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Notes

• Sweeten – Add a tablespoon of brown sugar or maple syrup if you prefer sweeter applesauce.
• Spices – You can play with the spices and add more if you wish like a pinch of nutmeg, cloves, or allspice for a spiced applesauce.
• Double – Double the batch and freeze in portions for school lunches or quick snacks. You can use a Soupercubes tray or even an ice tray if you’d like.
• Peeling – Yes, you most definitely need to peel the apples. If not the texture is not smooth (even for chunky applesauce).
• Baby Food – For baby food, puree until smooth and strain if needed.

Nutrition

Serving: 0.25c | Calories: 300kcal | Carbohydrates: 79g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.04g | Sodium: 7mg | Potassium: 618mg | Fiber: 14g | Sugar: 60g | Vitamin A: 298IU | Vitamin C: 25mg | Calcium: 45mg | Iron: 1mg

There’s nothing quite like biting into a big, juicy turkey leg that’s been slow-smoked until tender. Whether you’re reminiscing about theme park eats, the county fair, or looking for a fun and flavorful way to enjoy turkey outside of Thanksgiving, smoked turkey legs are the way to go.

When I made these on our Traeger pellet grill for the first time, my husband and son absolutely devoured them! They couldn’t get over how flavorful and juicy the meat was — and even said they were better than the giant turkey legs we’ve had at the theme parks. Needless to say, this recipe quickly became a family favorite and a go-to for weekend grilling.

The best part? They’re surprisingly easy to make at home. With just a simple seasoning blend and a few hours of low-and-slow smoking, you’ll end up with turkey legs that are smoky, savory, and absolutely irresistible.

Why this Recipe Works

Smoky & Flavorful – The Traeger infuses the turkey legs with just the right amount of wood-fired flavor without you having to do too much during the cooking process.

Tender & Juicy – Low and slow cooking ensures the meat stays juicy while the skin gets perfectly smoky. When you brine the turkey legs prior to cooking — you are guaranteed to have juicy not dry turkey!

Better Than Theme Parks – Skip the long lines and hefty price tag—you can make these right in your own backyard for under $10 per leg (depending on the price you can find them at the store).

Ingredients

• Turkey legs – Look for drumsticks about 1–1.5 lbs each for the best balance of flavor and tenderness.
• Butter – I place a few pats of butter underneath the skin to help keep the meat moist and flavorful.
• Dry rub seasoning – You can make your own rub or use your favorite store bought. For this recipe, I like to use Kinder’s Woodfire Garlic.

Directions

Brine the turkey legs – At least 12 hours before smoking, combine the brine ingredients in a large pot. Stir until the salt dissolves, then submerge the turkey legs in the brine. Cover and refrigerate for at least 12 hours or up to 24 hours prior to smoking.

Prep the Traeger – When ready to cook, preheat your pellet grill to 225 degrees Fahrenheit.

Season the turkey legs – Remove the turkey legs from the brine, rinse with cool water, and pat dry with paper towels. Coat the turkey legs generously with your favorite seasoning blend. Then peel back a little bit of the turkey skin and place a pat of butter underneath the skin. Repeat until all butter is used.

Smoke low and slow – Place the turkey legs directly on the grill grates. Smoke at 225 degrees Fahrenheit for about 2 hours to let the smoky flavor develop.

Increase the heat – Raise the temperature to 350 degrees Fahrenheit and continue smoking for 30–45 minutes, or until the internal temperature reaches 165 degrees Fahrenheit in the thickest part of the leg.

Rest & serve – Let the turkey legs rest for 10 minutes before serving to lock in all those juices.

FAQs

Recipes Tips & Tricks

Here are a few of my favorite recipe tips and tricks when making smoked turkey legs.

• Thermometer – Always use a meat thermometer to ensure perfect doneness. When cooking poultry you need to make sure the internal temperature reaches at least 165 degrees Fahrenheit. My Traeger has the thermometer probe that sends an alert right to my phone! Any instant read thermometer will work, too. I often double check with one.
• Brine – To ensure you have moist turkey legs it’s so important to not skip this step. I like to brine overnight for the best flavor and texture.
• Shiny Finish – Want that theme park-style glossy finish? Brush the legs with melted butter during the last 10 minutes of smoking.
• Let Rest – Make sure to let the meat rest for at least 10 minutes before digging in. This will ensure that the juices distribute properly.

If you make this recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Smoked Turkey Legs

These Traeger Smoked Turkey Legs are juicy, smoky, and fall-off-the-bone tender. Brined overnight and slow-smoked to perfection, they’re even better than the ones at theme parks!

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Brine Time 12 hours hours

Total Time 14 hours hours 10 minutes minutes

Servings 2

Calories 926kcal

Author Katie

Equipment

• Measuring Spoons
• Tongs
• Traeger Pellet Grill
• Meat Thermometer

Ingredients

• 3-4 pounds Turkey Legs
• 2 tablespoons Rub of Choice
• 2 tablespoons Salted Butter

Instructions

• Brine the turkey legs at least 12 hours before smoking, combine the brine ingredients in a large pot. Stir until the salt dissolves, then submerge the turkey legs in the brine. Cover and refrigerate for at least 12 hours or up to 24 hours prior to smoking.
• Once you are ready to cook, preheat your pellet grill to 225 degrees Fahrenheit.
• Remove the turkey legs from the brine, rinse with fresh water, and pat dry with paper towels. Coat the turkey legs generously with your favorite seasoning blend. Then peel back a little bit of the turkey skin and place a pat of butter underneath the skin. Repeat until all butter is used.
• Place the turkey legs directly on the grill grates. Smoke at 225 degrees Fahrenheit for about 2 hours to let the smoky flavor develop. Increase the temperature to 350 degrees Fahrenheit after 2 hours. Continue cooking for 30–45 minutes, or until the internal temperature reaches 165 degrees Fahrenheit in the thickest part of the leg.
• Let the turkey legs rest for 10 minutes before serving to lock in all those juices.

Notes

• Thermometer – Always use a meat thermometer to ensure perfect doneness. When cooking poultry you need to make sure the internal temperature reaches at least 165 degrees Fahrenheit. My Traeger has the thermometer probe that sends an alert right to my phone! I always check with an instant read as well just to make sure the poultry is completely cooked through,. 
• Brine – To ensure you have moist turkey legs it’s very important to not skip this step. I like to brine overnight for the best flavor and texture.
• Shiny Finish – Want that theme park-style glossy finish? Brush the legs with melted butter during the last 10 minutes of smoking.
• Let Rest – As excited or hungry as you may be to dig in–it is very important to  let the meat rest for at least 10 minutes before digging in. This will ensure that the juices distribute properly.

Nutrition

Serving: 1g | Calories: 926kcal | Carbohydrates: 3g | Protein: 111g | Fat: 50g | Saturated Fat: 19g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 431mg | Sodium: 509mg | Potassium: 1572mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 472IU | Vitamin C: 0.5mg | Calcium: 139mg | Iron: 11mg

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  Sautéed Asparagus and Mushrooms
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  Mashed Potatoes with Red Skin

Chicken fajitas are always a hit in my house, but the leftovers might be my favorite part! Instead of reheating the same meal, I love transforming extra chicken, peppers, and onions into cheesy, golden quesadillas. This is a quick and delicious way to reinvent dinner without starting from scratch. The best part? You can cook them however you like—baked, grilled, or pan-fried—but I usually stick with pan frying. Even my kids who do not like bell peppers will gobble these quesadillas up as an after-school snack.

Why this Recipe Works

Zero waste – Give your fajita leftovers a second life with an easy lunch or dinner a few days later.

Time-Saver – Ready in about 10 minutes, this recipe turns last night’s chicken fajitas into a whole new meal without the extra prep or cleanup. Perfect for busy weeknights or hungry kids after school.

Customizable – Tailor fillings and cheese to your family’s taste. This recipe works for any leftover fajitas you may have whether they are steak, veggie, or even shrimp!

Ingredients:

• Leftover chicken fajita meat + peppers and onions – This is ideal for a quick meal, but if you are really craving these and don’t have leftover fajitas feel free to cook up a small batch and make these quesadillas with fresh hot ingredients.
• Flour tortillas – The size all depends on what you have on hand. You can use large 10-inch flour tortillas that you layer or fold over. I prefer to use the small 6-inch fajita style flour tortillas since I typically have them leftover from dinner.
• Cheese – I typically use a Mexican blend but you can use your fave combo—cheddar, Monterey Jack, Colby—or Oaxaca if you’re feeling fancy.
• Oil – I like to use grapeseed oil which has a high-smoke point. Perfect for frying the quesadillas.

Directions

Reheat the leftover chicken and vegetable fajita filling until warm but not hot (preferably in a microwave for ease of speed).

Once the fajita filling is warm, heat a frying pan on medium heat.

Add a teaspoon of oil to the pan. Then add 1 tortilla. Top with a handful of shredded cheese, diced chicken, fajita veggies, and more cheese. Add another flour tortilla on top. Cook for 2-3 minutes until the bottom is brown, then carefully flip the quesadilla over and cook for an additional 2-3 minutes.

Remove from frying pan, cut and serve. Repeat until all the quesadillas have been cooked. Serve with sour cream.

FAQs

Recipe Tips and Tricks

Here are a few of my favorite tips and tricks whenever I make these leftover quesadillas.

• Don’t overfill – A thin layer of fajitas and cheese is plenty—too much filling makes them fall apart.
• Seal with cheese -Sprinkle a little cheese near the edges so it melts and “glues” the quesadilla together.
• Flip carefully – Use two spatulas or a large spatula to flip for even browning without spillage.
• Add fresh Flavors – After cooking, sprinkle with cilantro, a squeeze of lime, or diced tomatoes for a pop of flavor.
• Batch-friendly – Use a large griddle or even consider baking several at once—perfect for family dinners or meal prep lunches.

Next time you make chicken fajitas, cook a little extra so you’ll have leftovers ready to go. A day or two later, those leftovers can be transformed into these cheesy, crispy chicken fajita quesadillas—perfect for a quick lunch or an easy weeknight dinner.

If you make my chicken fajita quesadillas recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Chicken Fajita Quesadilla

Turn yesterday’s chicken fajitas into today’s cheesy, crispy quesadillas—ready in just 10 minutes for lunch, dinner, or even an after-school snack.

Course Dinner, Lunch, Main Course

Cuisine Mexican

Diet Kosher

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 493kcal

Author Katie

Equipment

• Measuring Cups
• 1 Frying Pan
• 1 Stove Top
• Cutting Board
• Knife

Ingredients

• 1 tablespoon Grapeseed Oil
• 8 6-inch Fajita Size Flour Tortillas
• 2 cup shredded cheddar cheese divided
• 1 cup leftover fajita chicken
• ½ cup leftover fajita peppers and onions

Instructions

• Reheat the leftover chicken and vegetable fajita filling until warm but not hot (preferably in a microwave for ease of speed).
• Once the fajita filling is warm, heat a frying pan on medium heat.
• Add a teaspoon of oil to the pan. Then add 1 tortilla. Top with a handful of shredded cheese, diced chicken, fajita veggies, and more cheese. Add another flour tortilla on top. Cook for 2-3 minutes until the bottom is brown, then carefully flip the quesadilla over and cook for an additional 2-3 minutes.
• Remove from frying pan, cut and serve. Repeat until all the quesadillas have been cooked. Serve with sour cream.

Notes

• Toppings – Sky is the limit for toppings; sour cream, salsa, guacamole, even queso!
• Leftover fajitas – This recipe works with vegetarian style fajitas, steak, shrimp, even pork!
• Dietary Restrictions – Have a dietary restriction? Try these substitutions:
  • Gluten Free – Use gluten free tortillas.
  • Dairy Free – Swap for a dairy free cheese.

Nutrition

Serving: 1g | Calories: 493kcal | Carbohydrates: 32g | Protein: 26g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 855mg | Potassium: 297mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1161IU | Vitamin C: 24mg | Calcium: 490mg | Iron: 2mg

If you’re looking for a versatile and satisfying breakfast that’s both easy to make and packed with flavor, this Tortilla Egg Bake is your new go-to. As my son told me as he consumed his breakfast– it’s a cross between a quiche and a burrito, all baked in one convenient pie plate!

With just a handful of wholesome ingredients like eggs, veggies, cottage cheese, and a crispy tortilla crust, you’ll have a warm, savory dish that’s great for busy mornings or weekend brunches.

Bonus: it reheats beautifully, so it’s ideal for meal prep too! I recently brought this to my friend who had just had surgery and she loved being able to have a quick breakfast to reheat.

Why this Recipe Works

Tortilla crust shortcut – Using a large tortilla as the base eliminates the need for making a crust, saving time without sacrificing flavor or texture.

Veggie-loaded goodness – Sautéed onions, peppers, and mushrooms add flavor, color, and nutrition in every bite.

Protein-packed and creamy – Eggs and cottage cheese create a fluffy, protein-rich filling that’s both light and satisfying. Even the cottage cheese haters won’t realize it’s in the eggs!

Ingredients

• Butter – Adds rich flavor and is perfect for sautéing vegetables.
• Veggies – I like to use a mix of onions, bell pepper, and mushrooms. The onion and red bell pepper gives the bake a savory base and sweetness when cooked. While the mushrooms add earthiness and umami.
• Eggs – The main protein source and binding ingredient. I use 6 eggs which seems to be perfect for this reicpe.
• Cottage cheese – Adds creaminess and extra protein.
• Seasonings – For mild spice and seasoning I use black pepper and seasoning salt.
• Shredded cheddar cheese – Melts into the bake for a touch of gooey, cheesy goodness.
• Bacon – I like to add a protein and for this I used bacon that I crumbled. However, ground cooked sausage would be great as well.
• 1 (10-inch) tortilla – Acts as a simple and delicious crust.

Directions

Preheat your oven to 350°F.

In a skillet over medium heat, melt the butter. Add diced onion, red bell pepper, and mushrooms. Sauté until softened and lightly browned, about 5–7 minutes. Remove from heat and set aside.

In a large mixing bowl, beat the eggs. Stir in cottage cheese, black pepper, seasoned salt, and the cooked vegetables.

Lightly spray an 8-inch pie plate with non-stick cooking spray. Press the tortilla into the pie plate, forming it into the shape of the dish.

Pour the egg and veggie mixture into the tortilla shell. Sprinkle the shredded cheddar cheese evenly on top.

Bake for 30–35 minutes or until the center is set and a toothpick inserted comes out clean.

Let it cool for 5 minutes before slicing and serving.

FAQs

Recipe Tips and Tricks

Here are a few of my tips and tricks when making this tortilla cottage cheese egg bake.

• Use your hands to press the tortilla into the pie plate gently—using a fork can tear it. Warm the tortilla for 10 seconds in the microwave to make it more pliable if needed.
• Sauté the vegetables until all moisture is cooked off to avoid a watery egg bake.
• Let it rest before slicing—give it 5–10 minutes after baking so the eggs can finish setting and hold their shape better.
• Customize with add-ins like chopped spinach, crumbled bacon, or jalapeños to change up the flavor.
• Want a crispier crust? Brush the tortilla with a little olive oil before adding the filling.

If you make this Tortilla Egg Bake recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Egg Tortilla Bake

This Tortilla Egg Bake is ready in just 35 minutes and features a crispy tortilla crust, fluffy eggs, sautéed veggies, and savory bacon—perfect for breakfast, brunch, or meal prep.

Course Breakfast

Cuisine American

Diet Low Salt

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 115kcal

Author Katie

Equipment

• Measuring Spoons
• Measuring Cups
• Cutting Board
• Knife
• Mixing Bowl
• Whisk
• Silicone Spatula
• Saute Pan
• Stove Top
• Oven
• Glass Baking Dish

Ingredients

• 1 Tablespoon Unsalted Butter
• ¼ cup White Onion diced
• ¼ cup Mushrooms diced
• ¼ cup Red Bell Pepper diced
• 6 Eggs d
• ½ cup Cottage Cheese
• ⅛ Teaspoon Black Pepper
• ⅛ Teaspoon Seasoned Salt
• ¼ Cup Shredded Cheese
• 1 10-inch Tortilla

Instructions

• Preheat your oven to 350° Fahrenheit.
• In a skillet over medium heat, melt the butter. Add diced onion, red bell pepper, and mushrooms. Sauté until softened and lightly browned, about 5–7 minutes. Remove from heat and set aside.
• In a large mixing bowl, whisk the eggs. Stir in until incorporated the cottage cheese, black pepper, seasoned salt, and the cooked vegetables.
• Lightly spray an 8-inch pie plate with non-stick cooking spray. Press the tortilla into the pie plate, forming it into the shape of the dish.
• Pour the egg and veggie mixture into the tortilla shell. Sprinkle the shredded cheddar cheese evenly on top.
• Bake for 30–35 minutes or until the center is set and a toothpick inserted comes out clean.
• Let the tortilla bake cool for 5 minutes before slicing and serving.

Notes

• Use your hands to press the tortilla into the pie plate gently—using a fork can tear it. Warm the tortilla for 10 seconds in the microwave to make it more pliable if needed.
• Sauté the vegetables until all moisture is cooked off to avoid a watery egg bake.
• Let it rest before slicing—give it 5–10 minutes after baking so the eggs can finish setting and hold their shape better.
• Customize with add-ins like chopped spinach, crumbled bacon, or jalapeños to change up the flavor.

Nutrition

Serving: 1g | Calories: 115kcal | Carbohydrates: 2g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 175mg | Sodium: 203mg | Potassium: 120mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 543IU | Vitamin C: 9mg | Calcium: 96mg | Iron: 1mg

There’s nothing quite like a bowl of homemade macaroni and cheese—especially when it’s extra creamy, and made with heavy cream. I’ve always been a fan of the macaroni and cheese served on Carnival Cruise Ships and this one is very similiar to the rich creamy mac and cheese they serve in the main dining room. This stovetop mac and cheese comes together in just 30 minutes, making it a quick and satisfying meal or side dish. Say goodbye to bland boxed mac and hello to a rich, homemade version that’s better than any store-bought mix. Whether you’re serving it to kids or adults, this indulgent dish is guaranteed to be a hit!

If you are looking for an extra cheesy macaroni and cheese–this is not the recipe for you. If you want a rich ultra creamy mac and cheese, then you’ve found it. Anyone I’ve ever served it to agrees–its the creamiest they’ve ever had.

Why this Recipe Works

Creamy Texture – The combination of heavy cream, milk, and freshly shredded cheddar cheese creates a silky-smooth sauce that is out of this world.

Quick & Easy – Ready in just 30 minutes, making it perfect for busy weeknights, lunch, or even a holiday side dish.

No Oven Needed – A simple stovetop recipe that delivers all the comfort without baking and heating up the house.

Ingredients

• Elbow Macaroni – I stick with the classic pasta choice for mac and cheese, perfect for holding onto the creamy sauce.
• Butter – Adds richness and flavor while helping to create a smooth roux.
• All-Purpose Flour – Combines with butter to form a roux, which thickens the cheese sauce.
• Seasonings – I like to stick to the basics and use salt, pepper, and garlic powder. See below in my recipe tips and tricks for other spices you can add.
• Heavy Cream – Using heavy cream creates an ultra-rich velvety sauce, and is key to achieving a creamy macaroni and cheese.
• Milk – After testing extensively, I find that milk helps thin out the cheese sauce and gives it a smooth texture. Remember, the noodles will absorb the sauce so it may look watery at first, but it will thicken and absorb in no time.
• Cheddar Cheese – The key to a melty, gooey cheese sauce is to avoid pre-shredded cheese, as it contains anti-caking agents that prevent smooth melting. You will want to spend the time to hand grate or use a food processor to let it do the work.

Directions

First, Cook elbow macaroni according to package (about 9-10 minutes). Drain and set to the side in a colander.

In the same pot the pasta was cooked in, melt the butter on high heat. Then reduce to medium heat and add stir in the flour.

Once the butter and flour have created a paste (also known as a roux) add in the heavy cream, salt, garlic powder, and pepper. Whisk together and let simmer (do not allow it to boil).

Remove the pot from the heat and stir in the cheese. Add in the elbow macaroni just before all the cheese is melted.

Mix until all of the elbow macaroni has been covered with the creamy cheese sauce. Then begin to stir in the room temperature milk. Let sit 1-2 minutes, then mix again and serve.

FAQs

Recipe Tips and Tricks

Here are a few of my favorite tips and tricks when making macaroni and cheese with heavy cream.

• Avoid Pre-Shredded Cheese – It contains additives that prevent smooth melting. For the best texture, grate your own cheese. However, if you are really in a time crunch I have found that Cabot’s pre-shredded mac and cheese blend does melt just as good as the freshly shredded.
• Low Heat – You need to use low heat when making the cheese sauce. High heat can cause the cheese sauce to become grainy.
• Seasonings – Add a pinch of mustard powder, smoked paprika, or cayenne for a deeper, more complex taste. If you like spice–you can add red pepper flakes. My friends son loved adding red pepper flakes to his bowl of creamy mac and cheese the night we had it at my home.
• Make it a Meal – Sometimes we will simply sprinkle cooked bacon, rotisserie chicken, pulled pork or even pulled BBQ chicken or even sautéed veggies for a one bowl meal.

If you make this recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

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Macaroni and Cheese with Heavy Cream

Make the creamiest stovetop macaroni and cheese with heavy cream for a rich, velvety texture. This easy, 30-minute recipe uses simple ingredients for a homemade classic that's a hundred times better than boxed mac!

Course Lunch, Main Course

Cuisine American

Diet Low Salt

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 10

Calories 461kcal

Author Katie

Equipment

• Measuring Spoons
• Measuring Cups
• Large Pot

Ingredients

• 1 pound elbow macaroni
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• ½ teaspoon garlic powder
• 2 cups heavy cream
• 8 ounces White Cheddar Cheese shredded
• 1 cup milk room temperature

Instructions

• Cook elbow macaroni according to package (about 9-10 minutes). Drain and set to the side in a colander.
• In the same pot the pasta was cooked in, melt the butter on high heat. Then reduce to medium heat and add stir in the flour. Once the butter and flour have created a paste (also known as a roux) add in the heavy cream, salt, garlic powder, and pepper. Whisk together and let simmer (do not allow it to boil).
• Remove the pot from the heat and stir in the cheese. Add in the elbow macaroni just before all the cheese is melted. Mix until all of the elbow macaroni has been covered with the creamy cheese sauce. Then begin to stir in the room temperature milk. Let sit 1-2 minutes, then mix again and serve.

Notes

I love to dirty just one pot! If you are in a rush and don’t mind dishes, you can always make the sauce separately while the noodles boil.

Nutrition

Serving: 1c | Calories: 461kcal | Carbohydrates: 38g | Protein: 13g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 290mg | Potassium: 204mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1037IU | Vitamin C: 0.3mg | Calcium: 232mg | Iron: 1mg

When the craving for chicken wings strikes, waiting hours for thawing and prepping is simply not an option. This Instant Pot Chicken Wings recipe is a game-changer, allowing you to cook frozen wings to tender perfection in under 30 minutes. Plus, with a quick broil in the oven, you’ll get that irresistible crispy finish we all love. The Instant Pot does the heavy lifting here. Once your wings are done, toss them in with your favorite sauce, dressing to dip in, and veggies to balance the heat. These wings are a versatile and crowd-pleasing dish. Whether it’s game day or a casual family dinner, these wings are a surefire hit.

Why this Recipe Works

Quick and Convenient – No thawing required! The Instant Pot can safely cook frozen chicken wings in just 12 minutes, making it perfect for last-minute meals.

Tender and Crispy – Pressure cooking ensures juicy, fall-off-the-bone wings, while broiling adds that golden, crispy finish.

Customizable – Choose your favorite sauce to toss the wings in like buffalo, barbecue, teriyaki or whatever your heart desires. Serve with classic sides like ranch or bleu cheese dressing, celery, and carrot sticks for a complete meal.

Ingredients

• Frozen Chicken Wings – The star of the show, these cook beautifully straight from frozen. I always keep a bag in my freezer as an easy meal for my boys.
• Water – Essential for creating the steam needed in the Instant Pot.
• Cooking Spray – Keeps the wings from sticking during the broiling step.
• Sauce of Choice – Barbecue, buffalo, honey garlic – the options are endless!
• Optional Serving Suggestions – Ranch or bleu cheese dressing, plus celery and carrot sticks, complete the classic wing experience.

Directions

The key to making frozen chicken wings in the Instant Pot is to make sure they aren’t frozen in one big block. They need to be individually frozen. I buy a 2 pound bag from Earth Fare and they are individual pieces. Perfect for this recipe.

First, you’ll want to place the trivet that comes with your Instant Pot inside the Instant Pot. Then add water. Carefully stack the wings on top of the trivet trying to make sure that none touch the bottom. Spoiler alert: I had a few fall to the bottom and they still came out fine.

Next set your Instant Pot to cook for 12 minutes. Then, let it naturally rest for 5 minutes. While the wings rest, spray the wire rack with cooking spray then set on top of a baking sheet. Preheat your oven to a high broil. Carefully, force pressure after the 5 minutes is up.

Transfer to a bowl with sauce of choice. Mix well (carefully because they will practically fall off the bone), then, using tongs, place on to a sprayed wire rack.

Once all the wings are on the rack place in the oven for 3-5 minutes until golden. Remove from the oven, flip every wing over, and repeat until the other side is golden in color and crispy. Remove the chicken wings from the oven, plate, and serve with your favorite ranch or bleu cheese dressing, carrot and celery sticks!

Within a half hours time you’ll have the most amazing fall-off-the-bone chicken wings!

FAQ

Tips and Tricks

If you decide to make my chicken wing recipe in the Instant Pot I have a few helpful tips and tricks to make the cooking process a breeze!

• Crispy Wings – For extra crispy wings, pat them dry before tossing in the sauce.
• Sauce Flavors – The sky is the limit when it comes to sauce. Although my recipe calls for buffalo sauce you can experiment with different sauces to match your mood or occasion.
• Broiling – Always monitor the broiling process closely to avoid burning. A rule of thumb, whenever you broil don’t walk away. Turn the oven light on and watch the food until your desired likeness.
• Save the Sauce – Save the remaining sauce and re-coat wings after you’ve pulled them out of the oven OR serve on the side with the wings.
• Scaling up the Recipe – Double the batch by cooking in multiple rounds if needed, but avoid overcrowding the Instant Pot.

These Instant Pot Chicken Wings are a quick, delicious, and versatile recipe that’s perfect for any occasion. Get ready to impress your family or guests with minimal effort and maximum flavor!

Chicken Wing Recipes

Looking for more chicken wing inspiration? Try my other chicken wing recipes.

If you make this recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list! This recipe is available on Google Web Stories.

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Instant Pot Chicken Wings from Frozen

Craving crispy, flavorful chicken wings but short on time? This Instant Pot Chicken Wings from Frozen recipe has you covered in less than 30 minutes with no thawing required.

Course Appetizer, Instant Pot, Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 503kcal

Author Katie

Equipment

• Measuring Cup
• Trivet for Instant Pot
• Instant Pot
• Wire Rack
• Sheet Pan
• Tongs

Ingredients

• 2 lbs. Frozen Chicken Wings
• 1 cup Water
• Cooking Spray
• 1 cup Sauce of Choice

Instructions

• Place the trivet into the Instant Pot. Carefully stack the wings on top of the trivet trying to make sure that none touch the bottom.
• Select “Manual” and cook for 12 minutes. Then, let the IP naturally rest for 5 minutes. While the wings rest, spray the wire rack with cooking spray then set on top of a baking sheet.
• Preheat your oven to a high broil.
• Carefully, force pressure after the 5 minutes are up. Transfer to a bowl with sauce of choice. Mix well (carefully because they will practically fall off the bone), then, using tongs,  place on to the sprayed wire rack.
• Once all the wings are on the rack place in the oven for 3-5 minutes until golden (watch them carefully to ensure they don’t burn). Remove from the oven, flip every wing/drum over, and repeat until the other side is golden in color and crispy (about 3-5 minutes depending on your oven).
• Remove the chicken wings from the oven, plate, and serve with your favorite ranch or bleu cheese dressing, carrot and celery sticks!

Video

Notes

• Crispy Wings – For extra crispy wings, pat them dry before tossing in the sauce.
• Sauce Flavors – The sky is the limit when it comes to sauce. Although my recipe calls for buffalo sauce you can experiment with different sauces to match your mood or occasion.
• Broiling – Always monitor the broiling process closely to avoid burning. A rule of thumb, whenever you broil don’t walk away. Turn the oven light on and watch the food until your desired likeness.
• Save the Sauce – Save the remaining sauce and re-coat wings after you’ve pulled them out of the oven OR serve on the side with the wings.
• Scaling up the Recipe – Double the batch by cooking in multiple rounds if needed, but avoid overcrowding the Instant Pot.

Nutrition

Serving: 0.5lbs | Calories: 503kcal | Protein: 42g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 175mg | Sodium: 2008mg | Potassium: 354mg | Vitamin A: 333IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg

My Instant Pot Beef Barley Soup is a comforting classic made effortlessly thanks to the magic of pressure cooking. Tender chunks of stew meat are seasoned with Montreal Steak Seasoning and seared to perfection before being combined with fresh vegetables and store-bought beef broth. This recipe is what I call a 2-part cooking recipe. Similar to my slow cooker jambalaya. The beef and veggies cook first then you add in the barley, mushrooms, and peas and cook again. The result is a rich and satisfying soup that’s as nutritious as it is delicious.

Beef and barley soup reminds me of my childhood. My mom never made it for us–I would simply order it when we were out or sadly eat the canned variety. Perfect for a cold evening or a hearty lunch, this soup balances flavors and textures beautifully. The barley provides a nutty chew, the vegetables add sweetness and crunch, and the beef creates a rich, meaty base. Garnished with fresh chives and parsley to add some brightness to the soup giving each bowl is a burst of flavor that feels like a warm hug.

Why this Recipe Works

Quick and Easy: The Instant Pot dramatically cuts down cooking time, so you can enjoy this hearty soup in under an hour without sacrificing flavor. You can also set it up before you leave the house so when you come home your meal is almost ready.

Nutrient-Packed: With protein-rich beef, fiber-filled barley, and a variety of vegetables, this soup has it all.

Versatile: Perfect as a standalone meal or paired with a side of crusty bread, it’s a dish that fits any occasion—from weeknight dinners to family gatherings.

Ingredients

• Stew Meat – Provides the hearty, tender protein base for the soup. Searing it enhances the depth of flavor.
• Montreal Steak Seasoning – Adds a robust, savory kick to the beef. You can buy it from the store or make your own steak seasoning.
• Grapeseed Oil – Ideal for high-heat cooking, it helps achieve a beautiful sear on the beef.
• Carrots – Adds natural sweetness and vibrant color.
• Celery – Brings a fresh crunch and balances the flavors.
• Onion – The aromatic foundation of the soup, enhancing overall richness.
• Garlic – Infuses a subtle, savory aroma and depth.
• Beef Broth – Creates the flavorful and nourishing soup base.
• Tomatoes – Adds a touch of acidity and a hint of sweetness.
• Barley -Provides a nutty, chewy texture and hearty substance.
• Frozen Green Peas – Introduces a pop of sweetness and bright green color.
• White Mushrooms – Adds an earthy depth of flavor.
• Fresh Chives and Flat-Leaf Parsley – Brightens the dish with fresh, herbaceous notes.

Directions

Turn the Instant Pot on to “Saute” setting. Pour the oil into the pot, place the stew beef in the pot and season with the Montreal Steak Seasoning. Brown the meat for 5 minutes.

Then add in the carrots, celery, onions, garlic, and the broth. Turn the Instant Pot off then select “soup” setting. Set for 15 minutes. Once done cooking, carefully do a quick release pressure.

Add in the diced tomatoes, barley, frozen green peas, and the sliced mushrooms. Place the lid back on the Instant Pot and set for 1 minute on “Manual” Setting. Once done, carefully do a quick pressure release.

Season with salt and pepper and ladle into bowls. Garnish with fresh chives and flat leaf parsley. Enjoy.

FAQs

Recipe Tips and Tricks

• For extra flavor – Deglaze the Instant Pot with a splash of red wine or balsamic vinegar after sautéing the beef.
• Pre-chop veggies – Save time by prepping your carrots, celery, and onions ahead of time. If you plan to cook this during the week I like to sometimes prep all the veggies on that Sunday so it takes minimal time to put together.
• Leftover Beef – If you happen to have leftover roast beef you can use 1-2 cups of it plus the juices/gravy from it to make this delectable soup.
• Don’t rush the release – While quick pressure release is recommended, always do it carefully to avoid steam burns. I like to put a dish towel over the steam valve to prevent any types of accidents.

If you make this beef and barley soup recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Instant Pot Beef Barley Soup

Instant Pot Beef Barley Soup is hearty and packed with flavor. My beef and barley soup recipe will be your new go-to for cozy weeknight dinners. Ready in under an hour, it’s the perfect blend of tender beef, wholesome barley, and vibrant fork-tender veggies.

Course Instant Pot, Main Course, Soup

Cuisine American

Diet Low Lactose

Prep Time 15 minutes minutes

Cook Time 32 minutes minutes

Total Time 47 minutes minutes

Servings 8

Calories 256kcal

Author Katie

Equipment

• 1 Knife
• 1 Cutting Board
• Measuring Cups
• Measuring Spoons
• Instant Pot
• Ladle

Ingredients

• 2 pounds stew meat cut into 1-inch piece chunks
• 1 tablespoon Montreal Steak Seasoning
• 2 teaspoons grapeseed Oil
• 4 carrots peeled and sliced
• 6 stalks of celery diced
• 1 onion diced
• 3 cloves garlic
• 64 ounces beef broth
• 16 ounces diced tomatoes
• ½ cup barley
• ½ cup frozen green peas
• ½ cup white mushrooms sliced or chopped
• fresh chives and flat leaf parsley minced, for garnish

Instructions

• Turn the Instant Pot on to "Saute" setting. Pour the oil into the pot, place the stew beef in the pot and season with the Montreal Steak Seasoning. Brown the meat for 5 minutes.
• Then add in the carrots, celery, onions, garlic, and the broth. Turn the Instant Pot off then select "soup" setting. Set for 15 minutes. Once done cooking, carefully do a quick release pressure.
• Add in the diced tomatoes, barley, frozen green peas, and the sliced mushrooms. Place the lid back on the Instant Pot and set for 1 minute on "Manual" Setting. Once done, carefully do a quick pressure release.
• Season with salt and pepper and ladle into bowls. Garnish with fresh chives and flat leaf parsley. Enjoy.

Notes

• For extra flavor – Deglaze the Instant Pot with a splash of red wine or balsamic vinegar after sautéing the beef.
• Pre-chop veggies – Save time by prepping your carrots, celery, and onions ahead of time. If you plan to cook this during the week I like to sometimes prep all the veggies on that Sunday so it takes minimal time to put together.
• Tomatoes – I have made this recipe with fresh diced plum tomatoes or canned diced tomatoes. Both work just fine. If you want to make it easier on yourself use the can of diced tomatoes.
• Leftover Beef – If you happen to have leftover roast beef you can use 1-2 cups of it plus the juices/gravy from it to make this delectable soup.
• Don’t rush the release – While quick pressure release is recommended, always do it carefully to avoid steam burns. I like to put a dish towel over the steam valve to prevent any types of accidents

Nutrition

Serving: 1c | Calories: 256kcal | Carbohydrates: 16g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 507mg | Potassium: 1104mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5323IU | Vitamin C: 9mg | Calcium: 51mg | Iron: 3mg

Sweet potato casserole. You either love it or hate it. My family is a bit divided, but for the most part most enjoy my Old Fashioned Sweet Potato Casserole. I love it and the more marshmallows on top the better. Because let’s face it–why else would you eat a homemade sweet potato casserole? As a kid that’s how I was lured to try sweet potato casserole. I’m pretty sure the first few times I had it all I did was eat the crispy marshmallow topping.

When it comes to classic holiday dishes, nothing warms the heart like a sweet potato casserole. Packed with rich, buttery sweetness and crowned with a blanket of toasted mini marshmallows, this dish has been a favorite at family gatherings for generations. It’s the perfect side to complement your Thanksgiving turkey or Christmas ham, and it’s sure to be the star of your holiday spread.

This Old Fashioned Sweet Potato Casserole recipe stays true to tradition while keeping things simple. Made with just a handful of pantry staples like fresh sweet potatoes, butter, brown sugar, cinnamon, and mini marshmallows. Whether you’re a longtime fan of this classic side dish or trying it for the first time, this recipe promises to deliver comfort, flavor, and plenty of holiday cheer.

Why this Recipe Works

Minimal Ingredients, Maximum Flavor – With just five simple ingredients, this recipe achieves a perfect balance of sweetness, spice, and buttery richness without overwhelming the palate.

Easy to Make Ahead – This casserole is perfect for holiday prep. You can cook the sweet potatoes and assemble the dish a day before you want to bake it, saving you stress on the big day.

Kid-Friendly and Crowd-Pleasing – The toasted marshmallow topping is always a hit, making this dish a favorite among kids (even if they just eat the marshmallows I call it a win at getting them to try something new) and adults alike. It’s guaranteed to disappear fast!

Ingredients

• Sweet Potatoes: The star of the dish. Extra-large sweet potatoes ensure a creamy base with natural sweetness.
• Butter: Adds richness and enhances the flavor of the sweet potatoes. A little goes a long way!
• Brown Sugar: Provides a caramel-like sweetness that pairs perfectly with the natural sugars in the potatoes. You can use more for a sweeter casserole or less to reduce sugar.
• Cinnamon: Adds warmth and depth to the dish.
• Mini Marshmallows: The iconic topping that melts and toasts to golden perfection.

How to Make Sweet Potato Casserole

First, steam sweet potatoes for 20 minutes or until fork tender. Pro Tip: I like to steam my sweet potatoes using the instant pot! This requires not peeling or chopping and saves a lot of time!

Remove from the steamer basket, let rest for 10 minutes, then peel the skins off and place the peeled sweet potatoes into a large bowl.

Add the salted butter, brown sugar, and cinnamon to the bowl.

Using a potato masher, mash the sweet potatoes until smooth.

Preheat the broiler on high.

Spray non-stick cooking spray into an oven-safe 9×11 rectangular baking dish. Pour the mashed sweet potatoes into a dish. I like to sprinkle a little extra brown sugar on top before adding the marshmallows.

Top with mini marshmallows.

Broil on high for 1 minute or until marshmallows are golden brown. Serve immediately.

FAQs

Recipe Tips and Tricks

Here are a few of my favorite tips and tricks to help you execute making a sweet potato casserole.

• Roast the Sweet Potatoes: Roasting sweet potatoes instead of boiling them brings out their natural sweetness and keeps the texture smooth. You can roast the sweet potatoes hole (make sure to prick the skin with the tines of a fork a few times so steam can release) then follow the same steps to peel the skin off.
• Boiling Sweet Potatoes: If you don’t want to steam or roast the sweet potatoes you can peel and dice the sweet potatoes. I don’t like this method as sweet potatoes are harder to peel.
• Toast the Marshmallows Evenly: Place the dish on the middle rack of your oven for even browning, and watch closely to avoid burning.
• Add a Crunchy Topping: If you love texture, sprinkle chopped pecans or crushed graham crackers under the marshmallows for a delightful crunch.
• Balance the Sweetness: Add a pinch of salt to the sweet potato mixture to enhance the flavors and keep it from being overly sweet.

If you make this Old Fashioned Sweet Potato Casserole recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Homemade Sweet Potato Casserole

This Old Fashioned Sweet Potato Casserole brings the perfect blend of sweetness and nostalgia to your holiday table, complete with a gooey marshmallow topping that everyone loves, and best of all only requires 5 ingredients.

Course Appetizer, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Resting Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 352kcal

Author Katie

Equipment

• 1 Pot
• 1 Stove
• 1 Knife
• 1 Large Bowl
• Measuring Cups
• Measuring Spoons
• 1 9×11 Baking Dish
• 1 Silicone Spatula
• 1 Potato Masher

Ingredients

• 8 Sweet potatoes
• 2 tablespoons Salted butter
• ½ cup Brown sugar
• 1 teaspoon Cinnamon
• 4 cups Mini marshmallows

Instructions

• Steam sweet potatoes for 20 minutes or until fork tender.
• Remove from the steamer basket, let rest for 10 minutes, then peel the skins off and place the peeled sweet potatoes into a large bowl.
• Add the salted butter, brown sugar, and cinnamon to the bowl. Using a potato masher, mash the sweet potatoes until smooth.
• Preheat the broiler on high.
• Spray non-stick cooking spray into an oven-safe 9×11 rectangular baking dish. Pour the mashed sweet potatoes into a dish. Top with mini marshmallows.
• Broil on high for 1 minute or until marshmallows are golden brown. Serve immediately.

Notes

• Roast the Sweet Potatoes: Roasting sweet potatoes instead of boiling them brings out their natural sweetness and keeps the texture smooth. You can roast the sweet potatoes hole (make sure to prick the skin with the tines of a fork a few times so steam can release) then follow the same steps to peel the skin off.
• Boiling Sweet Potatoes: If you don’t want to steam or roast the sweet potatoes you can peel and dice the sweet potatoes. I don’t like this method as sweet potatoes are harder to peel.
• Toast the Marshmallows Evenly: Place the dish on the middle rack of your oven for even browning, and watch closely to avoid burning.
• Add a Crunchy Topping: If you love texture, sprinkle chopped pecans or crushed graham crackers under the marshmallows for a delightful crunch.
• Balance the Sweetness: Add a pinch of salt to the sweet potato mixture to enhance the flavors and keep it from being overly sweet.

Nutrition

Serving: 0.5cup | Calories: 352kcal | Carbohydrates: 79g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 171mg | Potassium: 783mg | Fiber: 7g | Sugar: 37g | Vitamin A: 32151IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 2mg

Stuffed mushrooms have long been a favorite on appetizer menus, and for a good reason—they’re versatile, bite-sized, and packed with flavor. These Cream Cheese Stuffed Mushrooms take things up a notch with a luscious, seasoned filling topped with a crispy, cheesy breadcrumb crust. Whether you’re hosting a holiday party or just need an easy snack, this recipe has you covered.

The combination of cream cheese, sharp cheddar, and Italian seasoning creates a flavorful and creamy stuffing that pairs perfectly with the natural earthiness of mushrooms. Add a crispy panko and parmesan topping, and you’ve got a dish that’s as texturally satisfying as it is delicious. Giving the perfect crunchy outside to creamy inside in each bite.

Why this Recipe Works

Balanced Flavors: The creamy, cheesy filling is perfectly seasoned with Italian herbs, garlic, and pepper, complementing the mushrooms’ natural flavor.

Irresistible Texture: The panko-parmesan crust adds the perfect crunch to every bite, creating a delightful contrast to the creamy filling.

Easy and Adaptable: With simple ingredients that you already have on hand and straightforward steps, this recipe is approachable for beginners and customizable for seasoned cooks.

Ingredients

• Mushrooms – I prefer to use white whole mushrooms as their size and shape make them ideal for stuffing while offering a mild, earthy flavor.
• Cream Cheese – For this recipe I used the already whipped cream cheese. This allows me to make the appetizer on the fly without having to wait for room temperature cream cheese. The cream cheese adds a smooth, creamy base for the filling.
• Cheese – You will use two types of cheese for this dish. Inside the cream cheese filling will have equal parts cream cheese to cheddar cheese. The shredded cheddar cheese has a tangy, melty component to enhance the filling’s flavor. The parmesan on top adds a nutty, salty finish to the crust.
• Seasonings – Italian seasoning brings a touch of herbal complexity while the black pepper ties everything together.
• Garlic – One raw clove of garlic pressed will infuse the filling with aromatic depth.
• Breadcrumbs – I prefer panko breadcrumbs for this dish as it creates a light and crispy topping.
• Butter – Salted butter helps the topping adhere and adds richness to the mushrooms that bake in the dish. This will also ensure the mushrooms aren’t dry.

How to Make Stuffed Mushrooms

First, preheat the oven to 400 degrees. Then, spray a square baking dish with non-stick cooking spray. Then place two tablespoons of butter in the dish.

De-stem mushrooms and wipe clean with a damp paper towel.

In a medium bowl, mix together the cream cheese, Italian Seasoning, cheddar cheese, pressed garlic, and black pepper to taste. Set to the side.

In a separate bowl, mix together the melted butter, panko bread crumbs, and shredded parmesan cheese until well mixed. Sprinkle with additional pepper if desired.

Using a spoon, stuff each mushroom with the cream cheese filling just until it’s even with the mushroom or just above the mushroom top.

Next, press the cream cheese filled stuffed mushroom into the panko breadcrumb mixture. Make sure to coat all the cream cheese mixture.

Place each cream cheese stuffed mushroom in the dish until you have filled all mushrooms.

Bake for 20 minutes or until mushrooms are golden brown. Serve immediately.

FAQs

Recipe Tips and Tricks

Here are a few of my tips and tricks I’ve found useful when making cream cheese filled mushrooms.

• Filling and Topping – Depending on the size of your mushrooms will depend if you have any extra filling leftover.
• Customize the Filling – Add chopped cooked bacon, spinach, or sun-dried tomatoes for an extra flavor boost.
• Recipe Testing – This recipe was tested using small white mushrooms. If you use larger mushrooms you may need more filling.
• Don’t Overfill – Stuff the mushrooms level with or slightly above the edges to avoid spillage during baking.
• Mushrooms – Feel free to use baby bella mushrooms instead of white mushrooms if you prefer or have these types of mushrooms on hand.
• Perfectly Golden Topping – You can broil the mushrooms for the last 1-2 minutes of baking for a golden browned crust.
• Garnish – You can add a pop of color to the dish my sprinkling on dried parsley or chives or use fresh parsley or chives minced small if you have it on hand.
• Gluten Free – To make these stuffed mushrooms gluten free, you can use gluten free panko breadcrumbs in its place.

Easy Appetizers

Looking for more delicious easy appetizers to make? Check out a few more of my favorite recipes.

If you make these stuffed mushrooms with cream cheese, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Cream Cheese Stuffed Mushrooms

Discover the secret to irresistibly creamy and crunchy Cream Cheese Stuffed Mushrooms, a crowd-pleasing appetizer perfect for any occasion, and done in 30 minutes time.

Course Appetizer, Side Dish

Cuisine American

Diet Low Salt

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 172kcal

Author Katie

Equipment

• 2 Bowls
• Measuring Spoons
• Measuring Cups
• 2 Spoons
• 1 9 x 9 Glass Baking Dish
• 1 Oven

Ingredients

• 2 tablespoons Salted Butter
• 8 ounces White Whole Mushrooms
• ½ cup cream cheese whipped
• 1 teaspoon Italian Seasoning
• ¼ cup Cheddar Cheese Shredded
• 1 clove Garlic Pressed
• Black Pepper to taste

For Panko Topping

• ¼ cup Plain Panko Breadcrumbs
• ¼ cup Shredded Parmesan Cheese
• 1 tablespoon Salted Butter melted

Instructions

• Preheat the oven to 400 degrees.
• Spray a square baking dish with non-stick cooking spray. Then place two tablespoons of butter in the dish.
• De-stem mushrooms and wipe clean with a damp paper towel.
• In a medium bowl, mix together the cream cheese, Italian Seasoning, cheddar cheese, pressed garlic, and black pepper to taste. Set to the side.
• In a separate bowl, mix together the melted butter, panko bread crumbs, and shredded parmesan cheese until well mixed. Sprinkle with additional pepper if desired.
• Using a spoon, stuff each mushroom with the cream cheese filling just until it's even with the mushroom or just above the mushroom top. Next, press the cream cheese filled stuffed mushroom into the panko breadcrumb mixture. Make sure to coat all the cream cheese mixture.
• Place each cream cheese stuffed mushroom in the dish until you have filled all mushrooms.
• Bake for 20 minutes or until mushrooms are golden brown. Serve immediately.

Notes

• Filling and Topping – Depending on the size of your mushrooms will depend if you have any extra filling leftover. This recipe was tested using small white mushrooms. If you use larger mushrooms you may need more filling.
• Customize the Filling – Add chopped cooked bacon, spinach, or sun-dried tomatoes for an extra flavor boost.
• Mushrooms – Feel free to use baby bella mushrooms instead of white mushrooms if you prefer or have these types of mushrooms on hand.
• Gluten Free – To make these stuffed mushrooms gluten free, you can use gluten free panko breadcrumbs in its place.
• Garnish – You can add a pop of color to the dish my sprinkling on dried parsley or chives or use fresh parsley or chives minced small if you have it on hand.
• Perfectly Golden Topping – You can broil the mushrooms for the last 1-2 minutes of baking for a golden browned crust.
• Don’t Overfill – Stuff the mushrooms level with or slightly above the edges to avoid spillage during baking.
• Recipe Testing – This recipe was tested using small white mushrooms. If you use larger mushrooms you may need more filling.

Nutrition

Serving: 1g | Calories: 172kcal | Carbohydrates: 5g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 222mg | Potassium: 165mg | Fiber: 1g | Sugar: 2g | Vitamin A: 514IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 1mg

If you’re anything like me, you’re always looking for ways to switch up the same old side dishes—especially when Brussels sprouts are on repeat. While I love a simple roasted veggie, adding bacon and a drizzle of balsamic glaze instantly takes these Brussels sprouts from basic to absolutely crave-worthy. The sprouts get perfectly crispy in the oven, the bacon adds that salty, smoky bite, and the balsamic brings just the right amount of sweet tang to tie it all together.

This is one of those side dishes I make on a regular weeknight when brussels are in season. But they also feel right at home on a holiday table. It pairs with just about everything—from a cozy roast chicken dinner to a big holiday ham—and it comes together with minimal prep and just a handful of ingredients. Trust me, once you serve these crispy Brussels sprouts with bacon and balsamic, even the veggie skeptics will be going back for seconds.

Why this Recipe Works

Balance of Flavors: The salty bacon and sweet-tangy balsamic glaze perfectly complement the slightly bitter taste of the Brussels sprouts, making each bite a symphony of flavors.

Texture Contrast: Roasting the Brussels sprouts brings out a crispy exterior while keeping a tender interior, and the bacon adds a satisfying crunch.

Ease of Preparation: This dish comes together quickly, with minimal ingredients and prep, making it ideal for any occasion.

Ingredients

• Brussels sprouts – I like to halve the brussels sprouts for maximum crispiness.
• Bacon – Adds a smoky flavor and a nice crunchy texture.
• Olive oil – Helps the sprouts roast evenly and keeps them from drying out.
• Seasonings – Salt, pepper, and garlic powder are used to enhance the natural flavors.
• Balsamic glaze – A finishing touch that adds a tangy-sweet element.

Roasted Brussels Sprouts

Preheat your oven to 400° F.

Cut the ends off of the Brussels sprouts and cut in half. Place the Brussels sprouts and bacon on a baking sheet. Drizzle with grapeseed oil, then season with salt, pepper, and garlic powder.

Toss together until well-coated, spreading out the Brussels sprouts and bacon in a single layer.

Roast for 20-25 minutes, or until the sprouts are crispy and the bacon is cooked through, stirring halfway.

Remove from the oven and drizzle with balsamic glaze before serving. Enjoy warm

FAQs

Recipe Tips & Tricks

Here are a few of my favorite tips and tricks when making Brussel Sprouts with Bacon and Balsamic.

• Crispiness – To ensure crispy Brussels sprouts, don’t overcrowd the pan—airflow is key for even browning.
• Spicy – If you want a spicier kick, add a pinch of red pepper flakes before roasting or even a little hot honey.
• Bacon – Feel free to use turkey or vegan bacon options to make this dish fit your diet.
• Caramelization – For extra caramelization, toss a tablespoon of brown sugar on the sprouts before baking making sure to evenly coat them.
• Use High-Quality Balsamic Glaze – A thicker, high-quality balsamic glaze will add a richer flavor and cling to the Brussels sprouts better.
• Make Your Own Balsamic Glaze – You can also make your own glaze by simmering balsamic vinegar until it reduces by half for a more intense flavor.
• Add a Fresh Garnish – For a burst of color and brightness, sprinkle chopped fresh herbs like parsley or thyme over the dish just before serving. This will enhance the overall flavor and add a touch of freshness to balance the richness of the bacon.

If you make these balsamic roasted brussels sprouts recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Brussel Sprouts with Bacon and Balsamic

These roasted Brussels sprouts with bacon and balsamic glaze are crispy, caramelized, and packed with bold flavor—ready in just 30 minutes.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 162kcal

Author Katie

Equipment

• 1 Knife
• 1 Cutting Board
• Teaspoons
• Tablespoons
• 1 Baking Sheet
• 1 Spatula
• Oven

Ingredients

• 1 pound Brussels Sprouts trimmed and halved
• 4 slices Bacon cut into 1-inch strips
• 1 teaspoon Grapeseed Oil
• ¼ teaspoon Salt
• ⅛ teaspoon Black Pepper
• ⅛ teaspoon Garlic Powder
• 2 tablespoons Balsamic Glaze

Instructions

• Preheat your oven to 400° F.
• Cut the ends off 1 pound Brussels Sprouts and cut in half. Then take 4 slices Bacon and cut into 1-inch strips.
• Place the Brussels sprouts and bacon on a baking sheet. Drizzle with 1 teaspoon Grapeseed Oil, then season with ¼ teaspoon Salt, ⅛ teaspoon Black Pepper, and ⅛ teaspoon Garlic Powder.
• Toss together until well-coated, spreading out the Brussels sprouts and bacon in a single layer.
• Roast for 20-25 minutes, or until the sprouts are crispy and the bacon is cooked through, stirring halfway.
• Remove from the oven and drizzle with 2 tablespoons Balsamic Glaze before serving. Enjoy warm

Notes

• Crispiness – To ensure crispy Brussels sprouts, don’t overcrowd the pan—airflow is key for even browning.
• Spicy – If you want a spicier kick, add a pinch of red pepper flakes before roasting or even a little hot honey.
• Bacon – Feel free to use turkey or vegan bacon options to make this dish fit your diet.
• Caramelization – For extra caramelization, toss a tablespoon of brown sugar on the sprouts before baking making sure to evenly coat them.
• Use High-Quality Balsamic Glaze – A thicker, high-quality balsamic glaze will add a richer flavor and cling to the Brussels sprouts better.
• Make Your Own Balsamic Glaze – You can also make your own glaze by simmering balsamic vinegar until it reduces by half for a more intense flavor.
• Add a Fresh Garnish – For a burst of color and brightness, sprinkle chopped fresh herbs like parsley or thyme over the dish just before serving. This will enhance the overall flavor and add a touch of freshness to balance the richness of the bacon.

Nutrition

Serving: 0.5cup | Calories: 162kcal | Carbohydrates: 14g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 319mg | Potassium: 487mg | Fiber: 4g | Sugar: 4g | Vitamin A: 864IU | Vitamin C: 96mg | Calcium: 49mg | Iron: 2mg

There’s nothing quite like a bowl of Sicilian Chicken Soup to soothe your soul and tantalize your taste buds. This recipe brings together tender, slow-cooked chicken, a wide variety of vegetables, and a hint of spice to warm you up from the inside out. It’s the perfect blend of comfort and flavor, with each spoonful offering a taste of Sicily’s rich culinary heritage. Whether you’re fighting off a cold or simply craving a bowl of spicy chicken noodle soup, this Sicilian-inspired dish is guaranteed to hit the spot.

Inspired by Carrabba’s chicken soup, my version has a unique twist, giving it the bold flavors of traditional Italian cooking with a little extra kick. I have a copycat recipe for Carrabba’s Minestrone Soup and I wanted to perfect the Carrabba’s spicy Sicilian chicken soup recipe. Packed with savory spices, fresh herbs, and hearty ingredients, this Sicilian Chicken Soup is more than just a meal—it’s an experience. Imagine sitting down to a steamy bowl filled with tender noodles, succulent chicken, and a zesty broth that’s as satisfying as it is delicious.

I opted to use my slow cooker for this recipe verse cooking on the stovetop. I’ve tried it both ways and I found that unless I’m planning to camp at home all day that the slow cooker is the best method for me. Best of all it still fills your home with the delicious smell of a slow simmering soup!

Why this Recipe Works

Easy to Make: This soup cooks in a slow cooker making this ideal for an easy weeknight dinner. Prep the vegetables the night ahead (minus the potatoes) and put it together before you head out for the day. You’ll come home to the aromatics of a home cooked meal — who doesn’t like that?

Hearty and Nutritious Ingredients: This recipe is packed with nourishing ingredients like protein-rich chicken, fiber-filled veggies, and satisfying noodles, making it a complete, balanced meal in a bowl. The soup is both filling and wholesome, providing you with the sustenance you need, especially on colder days when you just want to warm your soul

Customizable Heat and Texture: Don’t let this spicy chicken soup recipe scare you. You can easily adjust the level of spice, add extra veggies, or swap in your favorite noodles. This flexibility lets you cater the dish to your preferences, making it an ideal choice for those who like a spicy chicken noodle soup with a personal twist.

Ingredients

• Vegetables – This recipe is packed with veggies like carrots, celery, onion, green bell pepper, russet potato, garlic, and diced tomatoes.
• Seasonings – Italian chicken soup requires a wide variety of spices such as Italian seasoning, white pepper (one of the key ingredients to the spicyness), crushed red pepper, and salt. If you have it available you will want fresh parsley for garnishing the soup before you serve3 it.
• Chicken – I like to use boneless skinless chicken breast because that’s what I normally have on hand. However you can use boneless chicken thighs if you would prefer.
• Stock – I like to use a low-sodium chicken stock for this recipe.
• Pasta – To make this recipe just like Carrabbas chicken soup you will want a short tubed pasta such as Ditalini Pasta.

How to Make Italian Chicken Soup

The most time consuming part of this entire soup is all the prep you need to do to get the vegetables ready for the soup. Lots of dicing and chopping but totally worth it! Once you have prepped all the vegetables you will want to place the carrots, celery, green bell pepper, baking potatoes, onion, garlic cloves and diced tomatoes in the slow cooker. Sprinkle with parsley, Italian seasoning, white pepper, and red pepper flakes, mix well.

FUN FACT – the key ingredients to this soup is the green bell pepper followed by the white pepper. Not black pepper but white pepper. It’s a bit spicier and will give the hint of spice you get when you eat this soup at the restaurant.

Add in the chicken breast and chicken stock.

Mix well until everything is covered.

Put the lid on the slow cooker and cook on LOW heat for 8 hours.

Once the soup is done, remove the chicken breast from the slow cooker. Shred in a bowl and place back in the soup pot. Mix and top with additional fresh parsley.

FAQs

Recipe Tips and Tricks

These tips ensure that your spicy chicken noodle soup is perfectly seasoned and satisfyingly hearty every time.

• Spices for chicken soup – I use a blend of salt, parsley, Italian seasoning, red pepper flakes, and to get the extra spiciness I use white pepper. It’s sharper in taste and will give the same punch that Carrabba’s chicken soup gives.
• Cook Pasta Separately – To keep the noodles from getting too soft, I cook them separately then I add them into each bowl individually. If you’re storing leftovers, consider storing them separately.
• Customize with Vegetables – While carrots, celery, and onions are classic choices, feel free to add other vegetables like zucchini, spinach, or even green beans for added texture and flavor.

Whether you’re craving Carrabba’s chicken soup or just want a comforting bowl with a bit of a kick, this Sicilian Chicken Soup is your answer!

If you make this recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Sicilian Chicken Soup

This slow cooker Sicilian chicken soup tastes just like Mama Mandola’s soup from Carrabba’s Italian Grill. Even better, you can make it in your slow cooker allowing you to go about your day and have a hearty dinner when you arrive home.

Course Main Course, Slow Cooker, Soup

Cuisine Italian

Diet Low Lactose

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 10

Calories 270kcal

Author Katie

Equipment

• Slow Cooker
• Knife
• Cutting Board
• Ladle
• Measuring Spoons

Ingredients

• 4 Carrots peeled and diced
• 4 Celery Stalks diced
• 1 Green Bell Pepper cored and diced
• 2 Medium Baking Potatoes diced
• 1 White onion diced
• 3 Garlic Cloves minced
• 14.5 ounces Diced Tomatoes with juice
• 1 tablespoon Fresh Parsley minced
• 1 teaspoon Italian Seasoning
• ½ teaspoon White Pepper
• ⅛ teaspoon Crushed Red Pepper Flakes
• 2 Boneless Skinless Chicken Breast
• 2 32 ounces Low-Sodium Chicken Broth
• 1 tablespoon Salt
• 1 pound Ditalini Pasta

Instructions

Cook the Soup

• Place the carrots, celery, green bell pepper, baking potatoes, onion, garlic cloves and diced tomatoes in the slow cooker. Sprinkle with parsley, Italian seasoning, white pepper, and red pepper flakes, mix well.
• Add in the chicken breast and chicken stock. Mix well until everything is covered. Put the lid on the slow cooker and cook on LOW heat for 8 hours.
• Once the soup is done, remove the chicken breast from the slow cooker. Shred in a bowl and place back in the soup pot. Mix and top with additional fresh parsley.

Cook the Noodles

• Once soup is ready, bring a pot of water to a boil. Add 1 tablespoon salt, and add in the ditalini pasta once the water is boiling.
• Cook for 10 minutes, drain, rinse and set to the side.
• Ladle chicken soup in bowls and top with ¼ cup cooked ditalini noodles per bowl.

Notes

• Spices for chicken soup – I use a blend of salt, parsley, Italian seasoning, red pepper flakes, and to get the extra spiciness I use white pepper. It’s sharper in taste and will give the same punch that Carrabba’s chicken soup gives.
• Cook Pasta Separately – To keep the noodles from getting too soft, I cook them separately then I add them into each bowl individually. If you’re storing leftovers, consider storing them separately.
• Customize with Vegetables – While carrots, celery, and onions are classic choices, feel free to add other vegetables like zucchini, spinach, or even green beans for added texture and flavor.

Nutrition

Serving: 1cup | Calories: 270kcal | Carbohydrates: 49g | Protein: 14g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 14mg | Sodium: 836mg | Potassium: 651mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4228IU | Vitamin C: 19mg | Calcium: 51mg | Iron: 2mg

I love the combination of tomato, cucumbers, and onions. When I have an abundance of cucumbers and tomatoes or simply craving a crunchy and refreshing salad I will make a big batch of my Tomato Cucumber Onion Salad tossed with a homemade balsamic dressing. This vibrant and refreshing salad not only boasts a delightful mix of colors and textures but also offers a plethora of health benefits.

Whether you’re seeking a quick side dish for your next meal or aiming to incorporate more fresh vegetables into your diet, this simple yet flavorful salad is the perfect choice. With its impressive nutritional profile, ease of preparation, and versatility in pairing with various dishes, the Cucumber Tomato Onion Salad is a must-have recipe for every cook. I mostly find myself making this simple salad during the summer months when I just want something cold. I like to pair this salad with my grilled lemon chicken, air fryer pork tenderloin, or my grilled chicken strips. If you love all the vegetables, I hope you’ll give this recipe a try.

Why this Recipe Works

Health Benefits – Tomato Cucumber Onion Salad is packed with vitamins, minerals, and antioxidants. Tomatoes are rich in vitamins C and K, potassium, and lycopene, which is known for its cancer-fighting properties. Cucumbers provide hydration and are a good source of vitamin K, while onions offer vitamins B and C and have anti-inflammatory properties. This salad is a low-calorie option that can support overall health and well-being.

Versatility and Pairing – Tomato Cucumber Onion Salad is highly versatile and can be paired with a wide variety of dishes. It complements grilled meats, seafood, and even vegetarian mains. It can also be customized to suit different taste preferences by adding ingredients like feta cheese, olives, herbs, or avocados. Its refreshing taste and texture make it a great side dish for barbecues, picnics, or everyday meals.

Simplicity and Quick Preparation – This salad is incredibly easy to make and requires minimal ingredients and preparation time. With just tomatoes, cucumbers, onions, a bit of seasoning, and perhaps a drizzle of olive oil and vinegar, you can have a fresh and flavorful dish ready in minutes. It’s perfect for those who need a quick meal solution without compromising on taste or nutritional value.

Ingredients

• Tomatoes – I like to use firmer plum tomatoes that I’ll chop into bite-size pieces.
• Cucumbers – One cucumber is all you need to make this delicious salad. I like to peel them but you can keep the peels on to save time if you wish.
• Onion – I prefer to use a red onion as they are sweeter and not as pungent.
• Oil – A high quality olive oil is what you’ll need for the base of the dressing.
• Vinegar – Just like oil you want to find the highest quality of balsamic vinegar.
• Spices – I use a blend of salt, pepper, and Italian seasoning to add into the dressing.
• Garlic – One fresh clove of garlic put through a press works perfect for this recipe.

Directions

First, to make the dressing you will need a small bowl. Add all the ingredients for the dressing, whisk until incorporated, and place to the side.

Next, cut the tomatoes into 1-inch chunks, peel the cucumber and cut into 1-inch chunks. Next, thinly slice the red onion. Place all the vegetables in a large bowl.

Pour the dressing on top, mix well, and chill for 15-30 minutes.

FAQs

Recipe Tips & Tricks

Here are a few of my favorite tips and tricks whenever I make Tomato Cucumber Onion Salad.

• Uniform Slicing – Slice the vegetables uniformly for a consistent texture and presentation. Use a mandolin slicer for even slices if you have one.
• Add Optional Ingredients – For added texture and flavor, consider adding crumbled feta cheese, sliced olives, or diced bell peppers.
• Let it Marinate – Let the salad sit for about 15-20 minutes after dressing to allow the flavors to meld together.
• Balsamic Dressing – Don’t have time? No worries, use store bought balsamic dressing.
• Serve Chilled – This salad is best served chilled. Refrigerate it for a short time before serving, but not too long, as the tomatoes can become mealy.

Salad Side Dishes

If you make this Cucumber Tomato Salad recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Cucumber Tomato Onion Salad

This delicious Cucumber Tomato Onion Salad comes together in minutes and marinates in a homemade balsamic vinaigrette dressing. This is the perfect fresh side dish to serve alongside just about any protein or to eat by itself.

Course Salad

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 5 minutes minutes

Refrigerating Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 125kcal

Author Katie

Equipment

• 1 Cutting Board
• 1 Knife
• 1 Peeler
• 1 Whisk
• 1 Large Bowl
• 1 Small Bowl

Ingredients

Ingredients for the Dressing: 

• 3 tablespoons Extra-virgin olive oil
• 3 tablespoons Balsamic vinegar
• 1 clove Garlic pressed
• ¼ teaspoon Salt
• ⅛ teaspoon Black pepper
• ½ teaspoon Italian seasoning

Ingredients for the Salad:

• 3 Plum Tomatoes chopped
• 1 Cucumber peeled and chopped
• ¼ red onion thinly sliced

Instructions

• In a bowl add all the ingredients for the dressing, mix well, and place to the side.
• Next, cut the tomatoes into 1-inch chunks, peel the cucumber and cut into 1-inch chunks. Next, thinly slice the red onion. Place all the vegetables in a large bowl. Pour the dressing on top, mix well, and chill for 15-30 minutes.

Notes

• Uniform Slicing – Slice the vegetables uniformly for a consistent texture and presentation. Use a mandolin slicer for even slices if you have one.
• Add Optional Ingredients – For added texture and flavor, consider adding crumbled feta cheese, sliced olives, or diced bell peppers.
• Let it Marinate – Let the salad sit for about 15-20 minutes after dressing to allow the flavors to meld together.
• Serve Chilled – This salad is best served chilled. Refrigerate it for a short time before serving, but not too long, as the tomatoes can become mealy.
• Balsamic Dressing – Don’t have time? No worries, use store bought balsamic dressing.

Nutrition

Calories: 125kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 153mg | Potassium: 243mg | Fiber: 1g | Sugar: 4g | Vitamin A: 446IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 1mg

Corn on the cob is a classic side dish that graces many dinner tables during summer barbecues and family gatherings. But what if I told you there’s a way to take this beloved dish to the next level? Enter the air fryer – a kitchen gadget that has been revolutionizing the way we cook. Don’t get me wrong, I love to cook my corn on the cob in the slow cooker when I’m entertaining or even make my Instant Pot corn on the cob during a busy weeknight. If I’m cooking on the grill I’ll grill corn on the cob to make my bacon ranch corn on the cob. But If I’m craving a little bit of crispiness and not grilling I will pull out the air fryer and make my air fried version.

I know what you are thinking, no way can you air fry corn on the cob, but you can. It comes out perfect every time too! If you are new to air frying or simply want to switch things up I hope you read further and learn how to make the most perfect corn in under 20 minutes.

Why You Should Make This Recipe

Perfectly Cooked Corn: The air fryer ensures that your corn on the cob is cooked to perfection every time. It achieves a wonderful balance of tender kernels with a slightly crispy exterior that’s hard to replicate with other cooking methods.

Effortless Preparation: Say goodbye to boiling large pots of water or dealing with messy grill setups. The air fryer simplifies the cooking process. It’s a breeze to prep and cook corn on the cob with minimal fuss.

Versatile Flavors: The air fryer allows you to experiment with a variety of seasonings and coatings for your corn. Whether you prefer classic butter and salt, a smoky barbecue rub, or a zesty garlic and herb blend, you can easily customize the flavors to suit your taste.

Ingredients

• Corn on the Cob – Fresh ears of corn on the cob that have been shucked and hairs removed.
• Butter – I like to use salted butter so that I don’t have to salt the corn; however, unsalted butter works. If you are vegan and/or have a dairy allergy you can also use a plant based butter.
• Seasonings – I like to stick with the classic of just salt, but there are many options out there. Try a sprinkle of paprika, garlic powder, or even fresh parsley.

Directions

First, preheat the air fryer to 400°F (200°C). This ensures that your corn on the cob cooks evenly and develops that irresistible crispiness.

Remove the husks and silk from the corn. If desired, brush each ear with melted butter or olive oil and season with salt, pepper, and your preferred seasonings.

Place the prepared corn in the air fryer basket, making sure they’re not overcrowded. You may need to cook them in batches. Cook for 12-15 minutes, turning the corn halfway through the cooking time. The exact time may vary depending on the size of your corn and your air fryer model.

Once the corn is golden brown and tender, remove it from the air fryer and top with a pat of butter. Serve immediately and enjoy.

FAQS

How to Pick Corn on the Cob

When picking corn on the cob, you want to select the freshest and most flavorful ears. Here are some bullet points to help you choose the best corn:

• Look for Plump Kernels: Examine the cob for plump, evenly spaced kernels. They should be full from the top to the bottom of the ear.
• Avoid Gaps or Missing Kernels: Corn with gaps or missing kernels may be less mature and could lack sweetness.
• Check the Husk: The husk should be bright green and slightly damp to the touch. Dry or brown husks may indicate older or overripe corn.
• Feel the Weight: Pick up the corn and feel its weight. It should feel heavy for its size, indicating that it’s well-filled with kernels.
• Inspect the Silk: Look at the silk (the fine threads at the top of the ear). It should be light golden or pale yellow, not dark brown. Dark silk can be a sign of older corn.
• Peek at the Tip: Gently pull back a small section of the husk at the top to check the kernels. They should be plump, milky, and tightly packed. If the kernels are small and underdeveloped, the corn may not be as sweet.
• Consider the Season: Corn is typically at its peak during the late summer months. If you’re buying corn outside of this period, inquire about its freshness.
• Smell It: While this isn’t foolproof, some people find that fresh corn has a slightly sweet, earthy aroma. Give it a sniff, but don’t rely solely on this method.
• Avoid Insects: Check for any signs of insect damage, such as holes or brown spots. These can indicate pest infestations.
• Select Uniform Ears: If you’re buying multiple ears, try to choose ones that are similar in size. This ensures even cooking when preparing them together.

By following these tips, you’ll be better equipped to pick the tastiest and freshest corn on the cob for your next meal.

Tips and Tricks

Here are a few of my favorite tips and tricks for making Air Fryer Corn on the Cob.

• Use fresh corn for the best results.
• If you prefer to avoid butter or oil, you can skip the brushing step, and the corn will still turn out delicious.
• Experiment with different cooking times to achieve your preferred level of doneness.

Air fryer corn on the cob is a game-changer for your next meal. It’s easy, flavorful, and guaranteed to impress your family and friends. So, fire up your air fryer, grab some fresh corn, and enjoy this delightful twist on a classic side dish. Your taste buds will thank you!

Corn Recipes

If you make this recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Air Fryer Corn on the Cob

My Air Fryer Corn on the Cob recipe is made in under 20 minutes and takes just 2 ingredients. If you are looking for an easy seasonal side dish give this cooking method a try.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6

Author Katie

Equipment

• Air Fryer
• Tongs

Ingredients

• 6 ears Fresh corn on the cob
• 2 tablespoons Olive Oil optional
• Salt and Pepper to taste
• 4 teaspoons Butter

Instructions

• Preheat the air fryer to 400°F (200°C). This ensures that your corn on the cob cooks evenly and develops that irresistible crispiness.
• Remove the husks and silk from the corn. If desired, brush each ear with melted butter or olive oil and season with salt, pepper, and your preferred seasonings.
• Place the prepared corn in the air fryer basket, making sure they’re not overcrowded. You may need to cook them in batches. Cook for 12-15 minutes, turning the corn halfway through the cooking time. The exact time may vary depending on the size of your corn and your air fryer model.
• Once the corn is golden brown and tender, remove it from the air fryer and top with a pat of butter. Serve immediately and enjoy.

Notes

• Fresh Corn – Use fresh corn for the best results.
• No Oil – If you prefer to avoid butter or oil, you can skip the brushing step, and the corn will still turn out delicious.
• Cooking Times – Experiment with different cooking times to achieve your preferred level of doneness. Remember, all Air Fryers are not made the same.
• Seasonings – Garnish with seasonings like powder ranch dressing, paprika, season salt, garlic salt, Parmesan cheese, or even  fresh herbs.

Nutrition

Serving: 1g

My banana bread muffins with almond flour is a fusion of wholesome ingredients and indulgent flavors that promises to elevate your baking experience. Whether you’re a seasoned baker looking for a gluten-free twist or a novice eager to impress with a healthier treat, these banana bread muffins offer a perfect balance of simplicity and sophistication. I love to serve these to my family for a quick breakfast on the go or an after school snack. I know they are packed full of flavor and are on the healthier side which makes me feel good about serving them up!

Why this Recipe Works

Ingredients

• Almond Flour – I like to use a 1:1 ratio almond flour so I don’t have to figure out specific measurements. Make sure you read your almond flour packaging before making this recipe.
• Baking powder and baking soda – This helps rise and level out the muffins.
• Ground cinnamon – This spice will give a nice warmth to your muffins.
• Bananas – I like to use 3 spotted and/or browned bananas for optimal flavor. Make sure you mash it before you add it to the batter.
• Salt – You will need salt to cut the flour/baking soda and powder taste. A little goes a long way to help balance flavors.
• Light brown sugar – I like to use brown sugar because it gives you a deeper flavor.
• Coconut oil – You will need to melt the coconut oil in order to mix it into the batter.
• Eggs – 2 eggs are needed in order to help bind the flour and other ingredients together.
• Vanilla extract – The vanilla will help give additional flavors to the muffins.

How to Make Banana Chocolate Chip Muffins

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

In a stand mixer, mash the ripe bananas until smooth. Add brown sugar, eggs, melted coconut oil, and vanilla extract, and mix until thoroughly combined.

Then add to the stand mixer the almond flour, baking powder, baking soda, salt, and cinnamon until well combined.

This is what the batter should look like. Be careful not to overmix. *If desired, fold in your choice of add-ins such as chopped nuts, chocolate chips, or dried fruits.

Divide the batter evenly among the prepared muffin cups, filling each about ¾ full and smooth out the muffins so they round nicely.

Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

FAQs

Recipe Tips and Tricks

Here are a few of my favorite tips and tricks when making these healthy banana chocolate chip muffins.

• Perfectly Ripe Bananas: Use overripe bananas for maximum sweetness and flavor. The riper, the better!
• Gentle Mixing: Avoid over mixing the batter to prevent dense muffins. Mix until just combined to maintain a light and fluffy texture.
• Chocolate Chip Distribution: If you decided to use chocolate chips (which I highly suggest, toss chocolate chips in a bit of flour before folding them into the batter to prevent sinking during baking, ensuring even distribution.
• Muffin Liners: Use quality liners or grease the muffin tin well to prevent sticking and make for easy removal.
• Temperature Check: Invest in an oven thermometer to ensure accurate baking temperatures, as ovens can vary, and precise heat is crucial for the perfect muffin texture.

If you make this banana bread muffin recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Banana Bread Muffins with Almond Flour

Banana bread muffins with almond flour are a great gluten free muffin alternative. They are flavorful, moist, and take only 35 minutes to make from start to finish. These muffins are also a great way to use up the few over-ripe bananas that are laying around.

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12

Calories 208kcal

Author Katie

Equipment

• Measuring Spoons
• Measuring Cups
• Silicone Spatula
• KitchenAid Stand Mixer
• Muffin Tin
• Muffin Liners

Ingredients

• 2 cups Almond Flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3 ripe bananas mashed
• ¼ teaspoon salt
• ⅓ cup light brown sugar
• ¼ cup melted coconut oil
• 2 large eggs
• 2 teaspoons pure vanilla extract

Instructions

• Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
• In a stand mixer, mash the ripe bananas until smooth. Add the brown sugar, eggs, melted coconut oil, and vanilla extract, and mix until thoroughly combined.
• Then add the almond flour, baking powder, baking soda, salt, and cinnamon and mix until just combined.
• Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
• Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
• Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

• Mix-ins – If desired, fold in your choice of add-ins such as chopped nuts, chocolate chips, or dried fruits right before you are about to fully mix in all the ingredients in step 3.
  
• Over Ripe Bananas: Use overripe bananas for maximum sweetness and flavor. The riper, the better!
• Temperature Check: Invest in an oven thermometer to ensure accurate baking temperatures, as ovens can vary, and precise heat is crucial for the perfect muffin texture.
• Muffin Liners: Use quality liners or grease the muffin tin well to prevent sticking and make for easy removal.
• Gentle Mixing: Avoid overmixing the batter to prevent dense muffins. Mix until just combined to maintain a light and fluffy texture.

Nutrition

Serving: 1g | Calories: 208kcal | Carbohydrates: 34g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 211mg | Potassium: 178mg | Fiber: 2g | Sugar: 14g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg

There’s something magical about the creamy goodness and rich flavors of Cheesy Scalloped Potatoes. I grew up in a house that did not eat any form of cheesy potatoes. I was not introduced to au gratin or scalloped potatoes until I was an adult and cooking on my own. I started with the box variety (which I will admit I still love to this day) and then worked my way up to making homemade scalloped potatoes. When I have the time, I’ll make the scalloped potatoes from scratch. When I’m in a pinch I’ll make the boxed version.

This classic side dish, a staple at family gatherings and holiday feasts, never fails to steal the spotlight on any table. Imagine thinly sliced potatoes nestled between layers of velvety cheese sauce, baked to golden perfection. It’s a dish that marries simplicity and indulgence, making it a favorite for both seasoned home cooks and kitchen novices alike.

Why this Recipe Works

Quick and Easy: With simple steps and readily available ingredients, you can have these Cheesy Scalloped Potatoes ready to serve in under an hour, saving you time without compromising on flavor.

Versatile Side Dish: Whether accompanying a hearty roast, grilled chicken, or serving as a vegetarian main course, these potatoes add a touch of elegance and irresistible cheesiness to any meal.

Crowd-Pleaser: My scalloped potatoes are loved by both adults and kids alike, and because of that this dish never fails to impress. Its creamy texture and cheesy goodness will have everyone reaching for seconds!

Ingredients

• Potatoes – I like to use russet potatoes. I always peel them as I don’t like how stringy they become when they are not peeled.
• Butter – Butter is needed for the onions and also to make the roux for the cheese sauce.
• Seasonings – I like to use a mix of garlic powder, salt, dried chives, parsley, and black pepper.
• Flour – A little flour is needed to make the roux for the cheese sauce.
• Heavy Cream – I like to use more heavy cream than traditional milk to give the potatoes an extra level of creaminess.
• Milk – A little milk will help thin out the heavy cream and cheese sauce.
• Cheese – I like to use a sharp white cheddar; however, any form of cheddar cheese will work. Remember, if you use sharp cheddar the potatoes will have a little bite to them.

Directions

First, Melt 2 tablespoons of butter in a skillet and add the diced onions. Begin cooking on low heat for 15 minutes with a lid on the skillet. Make sure to stir every few minutes. Onions should be translucent and start to become caramelized with a light brown color.

While the onions caramelize you need to preheat the oven to 400 degree Fahrenheit.

In the same skillet, melt the additional butter over medium heat. Then sprinkle on the flour and mix until a thick paste forms, stirring for about 1 minute. Then reduce the heat to low.

Sprinkle the dried chives, parsley, garlic, salt, and pepper into the flour roux. Then begin to whisk in the milk. Make sure to whisk the milk slowly into the roux until it’s combined. Once all the milk is whisked in add in the heavy cream. Whisk until smooth and then remove off the heat.

Shred the white cheddar cheese using a cheese grater. Mix in 8 ounces of the cheese into the cream sauce and set to the side.

Peel the russet Idaho potatoes, and slice into ⅛ inch pieces.

Spray a large 9 x 13 baking dish with non-stick cooking spray. Pour a little bit of the sauce on the bottom of the baking dish. Then, layer half the potatoes in baking dish, pour half the sauce over the potatoes.

Then repeat this step with the remaining potatoes and remainder of the cheese sauce. Make sure to smooth all the sauce over the top of the potatoes so they are completely covered. Top with the remaining 4 ounces of shredded cheese.

Cover the baking dish with aluminum foil and bake for 45 minutes. During the last 5 minutes of baking remove the foil so the cheese can get golden in color.

Carefully remove from the oven, let rest for 10 minutes and serve.

FAQs

Recipe Tips and Tricks

• Thin Slices – If you don’t have a mandolin, pull out your knife skills! As long as your knife is sharp you should be able to make precise, even cuts.
• Even Cuts – Even cuts are the key to the potatoes cooking evenly and all being done at the same exact time.
• Layering Technique – To ensure even distribution of cheese sauce, layer the potatoes and cheese mixture alternately. This guarantees that every slice is infused with the cheesy sauce.
• Fresh Herbs – Elevate the flavor profile by adding fresh herbs like thyme or rosemary to the cheese sauce. The aromatic infusion complements the potatoes beautifully.
• Cheese – Incorporate a sharp cheese in your blend to add a flavorful kick. Sharp cheddar or Gruyère works wonders, providing a depth of taste that elevates the entire dish.
• Rest and Set – Allow the dish to rest for a few minutes after baking. This not only helps the flavors meld but also makes it easier to achieve picture-perfect slices when serving.

What to serve with Scalloped Potatoes

If you are wondering what to serve with scalloped potatoes I’m here to help solve your problem. Scalloped potatoes go with almost everything (minus pasta) from grilled chicken to a pork tenderloin. Here are a few of my favorite dishes that compliment the potatoes well.

If you make this cheesy scalloped potatoes recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Cheesy Scalloped Potatoes

Indulge in the creamy goodness of Cheesy Scalloped Potatoes, a delectable side dish that's quick to whip up (in about an hours time) made with fresh ingredients, perfect for elevating any meal.

Course Side Dish

Cuisine American

Diet Low Salt

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Resting Time 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8

Calories 495kcal

Author Katie

Equipment

• Measuring Spoons
• Measuring Cups
• Skillet
• Silicone Spoon
• Hand-Held Mandolin Slicer
• 9 x 13 Baking Dish
• Oven
• Stove Top

Ingredients

• 6 Yukon Russet Potatoes
• 4 tablespoons unsalted butter divided
• 1 onion diced
• 2 tablespoons all purpose flour
• 1 teaspoon dried chives
• 1 teaspoon dried parsley
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder
• ½ teaspoon salt
• 2 cups 2% milk
• 1 cup Heavy Cream
• 12 ounces white cheddar cheese shredded and divided

Instructions

• Melt 2 tablespoons of butter in a skillet and add the diced onions. Begin cooking on low heat for 15 minutes with a lid on the skillet. Make sure to stir every few minutes. Onions should be translucent and start to become caramelized with a light brown color.
• Preheat the oven to 400 degree Fahrenheit.
• In the same skillet, melt the additional butter over medium heat. Then sprinkle on the flour and mix until a thick paste forms, stirring for about 1 minute. Then reduce the heat to low.
• Sprinkle the dried chives, parsley, garlic, salt, and pepper into the flour roux. Then begin to whisk in the milk. Make sure to whisk the milk slowly into the roux until it's combined. Once all the milk is whisked in add in the heavy cream. Whisk until smooth and then remove off the heat.
• Shred the white cheddar cheese using a cheese grater. Mix in 8 ounces of the cheese into the cream sauce and set to the side.
• Peel the russet Idaho potatoes, and slice into ⅛ inch pieces.
• Spray a large 9 x 13 baking dish with non-stick cooking spray. Pour a little bit of the sauce on the bottom of the baking dish. Then, layer half the potatoes in baking dish, pour half the sauce over the potatoes. Then repeat this step with the remaining potatoes and remainder of the cheese sauce. Make sure to smooth all the sauce over the top of the potatoes so they are completely covered. Top with the remaining 4 ounces of shredded cheese.
• Cover the baking dish with aluminum foil and bake for 45 minutes. During the last 5 minutes of baking remove the foil so the cheese can get golden in color. Carefully remove from the oven, let rest for 10 minutes and serve.

Notes

• Thin Slices – If you don’t have a mandolin, pull out your knife skills! As long as your knife is sharp you should be able to make precise, even cuts.
• Even Cuts – Even cuts are the key to the potatoes cooking evenly and all being done at the same exact time.
• Layering Technique – To ensure even distribution of cheese sauce, layer the potatoes and cheese mixture alternately. This guarantees that every slice is infused with the cheesy sauce.
• Fresh Herbs – Elevate the flavor profile by adding fresh herbs like thyme or rosemary to the cheese sauce. The aromatic infusion complements the potatoes beautifully.
• Cheese – Incorporate a sharp cheese in your blend to add a flavorful kick. Sharp cheddar or Gruyère works wonders, providing a depth of taste that elevates the entire dish.
• Rest and Set – Allow the dish to rest for a few minutes after baking. This not only helps the flavors meld but also makes it easier to achieve picture-perfect slices when serving.

Nutrition

Serving: 0.5c | Calories: 495kcal | Carbohydrates: 37g | Protein: 17g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 96mg | Sodium: 469mg | Potassium: 854mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1522IU | Vitamin C: 15mg | Calcium: 423mg | Iron: 2mg