My husband and I love feeding the people who mean the most to us. Once you’re an unofficial family member, you have pretty much an open-ended invitation to stop by for dinner any time.

One of our friends-turned-family members almost always requests chicken and broccoli Alfredo. And really, I can’t blame her at all. Creamy, cheesy pasta paired with tender chicken (gotta get that protein in) and perfectly crisp broccoli? I mean, c’mon.

The best part is that it only takes about 40 minutes to make. Plus, I’ve nailed down the method so you only need one pot for cooking the pasta and one skillet for making everything else.

You know how much I love a recipe that requires minimal cleanup.

Ingredients and substitutions

• Fettuccine pasta: This is of course the classic pairing with Alfredo sauce. Other pasta options that work well include penne, linguine, or even spaghetti.
• Fresh broccoli: Cut into florets. If you only have frozen broccoli, check out the recipe FAQs for my recommendations on how to substitute. If you’re not a fan of broccoli, other vegetables you could use include fresh spinach, peas, or asparagus.
• Boneless skinless chicken breasts: Cut into bite-size pieces. Just like with my sun-dried tomato pasta, you can also use chicken tenders or boneless skinless chicken thighs if you prefer.
• Cooking fats: A mix of olive oil (for sautéing the broccoli and chicken) and salted butter (for the sauce).
• Garlic: Minced or grated.
• Heavy cream: This makes up the base of the Alfredo sauce. You can substitute half-and-half if needed, but keep in mind that the sauce will not be as thick or as rich.
• Parmesan cheese: Freshly grated. Pecorino Romano is a nice option for a sharper flavor.
• Italian seasoning: For the chicken.
• Salt and pepper

How to make chicken alfredo with broccoli

Start to finish, this chicken broccoli Alfredo recipe comes together in about 40 minutes, making it perfect for busy weeknights.

Bring a large pot of salted water to a boil and cook the pasta to al dente according to the package directions. Before you drain the pasta, set aside about 1 cup of the pasta cooking water. Set the drained pasta aside.

While the pasta cooks, start on the rest of the dish. Sauté the broccoli in a large skillet for 4-5 minutes, until the florets are bright green. Add a few tablespoons of water and cook for another couple of minutes until the broccoli is crisp-tender.

Remove the broccoli to a plate or bowl and set aside.

Now cook the chicken in the same skillet—no need to wipe it clean. Season the chicken with salt, pepper, and Italian seasoning and cook until the chicken is golden and cooked through. Remove the chicken to the same bowl as the broccoli.

Finally, it’s sauce time! Melt the butter over medium-low heat, then cook the minced garlic for about 30 seconds before adding the heavy cream.

Let the cream simmer for 2-3 minutes, then stir in the cheese, salt, and pepper. Keep the heat low so the sauce stays silky.

Add the noodles, chicken, and broccoli to the skillet and toss to coat. If the sauce is too thick, add some of the reserved pasta water until it reaches your desired consistency.

If desired, garnish with additional cheese and minced parsley. Enjoy!

Make-ahead and storage tips

I don’t recommend making this recipe ahead of time, since the Alfredo sauce is best made fresh for the creamiest texture.

If you’re meal prepping, you can cut the broccoli florets, dice the chicken, and grate the Parmesan cheese up to 1 day ahead. Store each in separate airtight containers in the refrigerator until you’re ready to cook.

Store leftovers in an airtight container in the fridge for up to 3 days. The reheated chicken Alfredo won’t have quite the same texture, but will still be delicious for lunch or an easy dinner.

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Chicken Alfredo with Broccoli

Perfectly seasoned chicken and fresh broccoli are added to a creamy fettuccine alfredo for a complete meal that will have everyone asking for seconds.

Course Main Course

Cuisine Italian

Keyword broccoli, cheese, chicken, dinner, family friendly, pasta, weeknight dinner

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 815kcal

Equipment

• Pasta pot
• 12-inch stainless steel skillet

Ingredients

For the Pasta and Broccoli

• 12 ounces fettuccine
• 1 tablespoon olive oil
• 1 large head broccoli cut into florets
• Salt and black pepper to taste
• 3 tablespoons water

For the Chicken

• 1 tablespoon olive oil
• 1 ½ pounds boneless skinless chicken breasts cut into bite-sized pieces
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper
• 1 teaspoon Italian seasoning

For the Alfredo Sauce

• 3 tablespoons salted butter
• 4 cloves garlic minced
• 1 ½ cups heavy cream
• 1 cup freshly grated Parmesan cheese
• ½ teaspoon fine sea salt
• ½ teaspoon black pepper

Optional for Serving

• Extra Parmesan cheese
• Chopped fresh parsley

US Customary – Metric

Instructions

• Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions. Before draining the pasta, reserve 1 cup of pasta water. Drain and set the pasta aside.
  12 ounces fettuccine
• While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the broccoli florets and season lightly with salt and pepper. Cook for 4–5 minutes, stirring occasionally, until bright green with light browning in spots.
  1 tablespoon olive oil, 1 large head broccoli, Salt and black pepper
• Add the 3 tablespoons water and continue cooking for 1–2 more minutes until the broccoli is crisp-tender. Transfer to a plate or bowl.
  3 tablespoons water
• In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook for 8–10 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Transfer the chicken to the bowl with the broccoli.
  1 tablespoon olive oil, 1 ½ pounds boneless skinless chicken breasts, ½ teaspoon fine sea salt, ¼ teaspoon black pepper, 1 teaspoon Italian seasoning
No need to wipe the skillet clean between cooking the broccoli, chicken, and the sauce. The browned bits on the bottom of the pan will add tons of flavor to the sauce!
• Reduce the heat to medium-low and add the butter to the skillet. Once melted, stir in the garlic and cook for about 30 seconds until fragrant.
  3 tablespoons salted butter, 4 cloves garlic
• Pour in the heavy cream, scraping up any browned bits from the skillet as you stir. Let the cream gently simmer for 2–3 minutes.
  1 ½ cups heavy cream
• Stir in the Parmesan cheese, salt, and black pepper until the sauce is smooth and creamy.
  1 cup freshly grated Parmesan cheese, ½ teaspoon fine sea salt, ½ teaspoon black pepper
• Add the cooked pasta, chicken, and broccoli to the skillet and toss until fully coated in the Alfredo sauce. If needed, add a splash of reserved pasta water until the sauce reaches your preferred consistency.
• Serve warm with extra Parmesan cheese and chopped parsley, if desired.
  Extra Parmesan cheese, Chopped fresh parsley

Notes

Ingredients

• You can substitute linguine, spaghetti, or penne for the fettuccine pasta.
• Boneless/skinless chicken thighs can be used in place of chicken breasts.
• Half-and-half can work in place of the heavy cream, but the sauce will be lighter and less rich.

Storage

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of milk or cream to help loosen the sauce.

Nutrition

Calories: 815kcal | Carbohydrates: 52g | Protein: 41g | Fat: 50g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 217mg | Sodium: 1149mg | Potassium: 809mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1960IU | Vitamin C: 91mg | Calcium: 278mg | Iron: 3mg

Recipe FAQs

The post Chicken and Broccoli Alfredo appeared first on Stephie Cooks.

This old-fashioned peach cobbler recipe comes from a great-aunt on my dad’s side of the family.

Magdalene and her husband lived on a farm in North Carolina, and Magdalene was the kind of woman who cooked and baked most of her recipes by instinct and feel. She just knew when she’d added enough milk to her biscuit dough or how much sugar needed to go in a pie based on how sweet the fruit was.

She was famous for her peach cobbler. But, given the aforementioned “baking by feel,” the directions my mom got when she asked for the recipe were bare bones at best.

Momma wrote, “Work on this!!” at the top of the page for this cobbler in her recipe binder. She never got the chance to work it out, so I did it for her.

This recipe makes a Southern-style peach cobbler, where sliced peaches are simmered in sugar syrup before spooning them over a thin batter. The batter puffs up in the oven to surround the peaches, making for a buttery, sweet dessert that’s perfect for summer.

It’s also ready in 1 hour from start to finish, so you can throw it together any day of the week.

Using frozen peaches

This peach cobbler recipe is incredible with fresh peaches when they’re in season, but you can easily used frozen sliced peaches any other time of year.

I recommend letting the peaches thaw before making the syrupy peach mixture. Add the peaches and any accumulated juices to the pot along with the water and sugars, then cooked as directed.

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Homemade Peach Cobbler

This old-fashioned peach cobbler recipe cooks fresh peach slices in a sugar syrup before layering them over a thin batter and baking to perfection.

Course Dessert

Cuisine American

Keyword fruit, july 4th, peaches, summer

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 333kcal

Equipment

• 13×9-inch pan

Ingredients

• 4 cups peeled and sliced peaches
• 1 cup granulated sugar divided use
• ¼ cup lightly packed light brown sugar
• ⅓ cup water
• ½ cup unsalted butter cut into pieces
• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon fine sea salt
• 1 cup whole milk
• 1 teaspoon vanilla extract
• Cinnamon for topping (optional)

US Customary – Metric

Instructions

• Preheat oven to 350°F.
• Add the peaches, ½ cup of the granulated sugar, brown sugar, and water to a medium saucepan. Bring to a simmer over medium heat; continue simmering, stirring occasionally, for about 10 minutes.
  4 cups peeled and sliced peaches, ½ cup granulated sugar, ¼ cup lightly packed light brown sugar, ⅓ cup water
• While the peaches simmer, add the butter to a 9×13-inch baking dish. Place the baking dish in the oven for 5-7 minutes, or until the butter is melted.
  ½ cup unsalted butter
• In a medium bowl, whisk together the flour, the remaining ½ cup granulated sugar, baking powder, and salt. Whisk in the milk and vanilla until smooth. The batter will be very thin.
  ½ cup granulated sugar, 1 cup all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon fine sea salt, 1 cup whole milk, 1 teaspoon vanilla extract
• When the butter is melted, remove the pan from the oven and pour the batter into the pan. DO NOT STIR. Spoon the peaches and their syrup in an even layer over the batter. Again, DO NOT STIR. If desired, sprinkle the top with cinnamon.
  Cinnamon
• Bake for 40-45 minutes. It is done when the edges of the cobber are golden brown and the batter at the top of the cobbler is set and springs back when lightly pressed. Allow to cool slightly before serving with a scoop of vanilla ice cream.

Notes

Ingredients

• If using frozen peaches, allow to thaw before making the syrup, adding the thawed peaches and any of their juice to the saucepan with the sugars and water.
• If you have self-rising flour, you can use 1 cup of self-rising flour in place of the all-purpose flour and omit the baking powder and salt.
• You can add a pinch of nutmeg to the top of the cobbler along with the ground cinnamon if you like. I have also sprinkled the top with pumpkin pie spice instead of cinnamon; the spices in the blend all pair nicely with peaches.

Storage

• Store covered at room temperature for 1-2 days or in the refrigerator for up to 4 days.

Nutrition

Calories: 333kcal | Carbohydrates: 53g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 178mg | Potassium: 170mg | Fiber: 2g | Sugar: 40g | Vitamin A: 655IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 1mg

Storage and reheating tips

Old-fashioned peach cobbler is the very best the same day it is baked, but leftovers will keep for a few days. Store covered at room temperature for 1-2 days or in the fridge for up to 4 days.

I like to reheat portions in the microwave for about 30 seconds before enjoying with a scoop of ice cream.

More summer fruit recipes

If you like this old-fashioned peach cobbler, be sure to try my family’s other cobbler recipes. Mixed berry cobbler has a pie crust style topping, while my blackberry cobbler recipe has a drop-biscuit topping.

If you have an excess of fresh summer peaches, try them in peach hand pies or spoon them over the shortcakes from my classic strawberry shortcake recipe.

The post Old-Fashioned Peach Cobbler appeared first on Stephie Cooks.

I love making salads that aren’t green salads. And no, I don’t mean the typical Midwestern “salads that don’t really qualify as salads.” (Although I dare you to try and take my potato and pasta salads from me.)

I mean a filling bean salad, such as my tangy white bean and artichoke salad, or ones that highlight one main vegetable, like my crunchy shaved carrot salad.

And in the summer? It’s cucumbers all the way.

If I’m not eating my weight in my great-grandmother’s pickled cucumbers, I’m turning them into homemade tzatziki or this cucumber feta salad recipe.

This refreshing, Mediterranean-inspired salad takes only 15 minutes to make from a handful of fresh ingredients and is delicious alongside grilled entrees. Take it to a cookout, whip it up for dinner, or add some extra protein to turn it into a fantastic lunch.

Ingredient notes

• Cucumber: I prefer to use English cucumber in this recipe. They tend to be a bit sweeter than common cucumbers. Plus, the skin is not nearly as bitter, so you don’t need to peel them. If you only have regular cucumbers, be sure to peel them before dicing. You may also want to remove some of the seeds.
• Grape tomatoes or cherry tomatoes: My preferred tomatoes for this type of salad. If you have heirloom or beefsteak tomatoes from your garden or the farmer’s market, I recommend removing some of the seeds so they don’t water down the salad too much.
• Red onion: You could also use shallots, which have a milder flavor.
• Fresh parsley: Chop finely. Feel free to swap this for dill or mint.
• Crumbled feta: You can buy this pre-crumbled or crumble your own from a block of feta. Goat cheese is a great alternative for a creamier texture and slightly different flavor profile.

This recipe includes a bright and tangy vinaigrette. You’ll need:

• Extra virgin olive oil: Use a nice olive oil here, since it will add a good bit of flavor to the dressing.
• Acid: I like to use a combination of fresh lemon juice and red wine vinegar in this dressing. White wine vinegar will also work, but will have a milder flavor.
• Dijon mustard: Just a bit rounds out the flavor and helps emulsify the dressing.
• Herbs: I like to use a combination of dried oregano, a bit of lemon zest, salt, and black pepper. You could also use a Greek herb blend in place of the oregano.

Make-ahead tips

If you want to prep this cucumber salad ahead of time, make the salad dressing and store it in an airtight jar. Cut and prep the veggies and store them in an separate airtight container.

Refrigerate everything for up to 1 day. When you’re ready to eat, add the veggies and dressing to a large bowl and toss to combine, adding the feta just before serving.

Storage

Leftovers will keep in an airtight container in the fridge for up to 2 days. Keep in mind that the veggies will break down and release additional liquid as the salad sits, so give the salad a toss before enjoying.

Serving suggestions

This cucumber feta salad is incredible alongside any of your favorite dinner recipes, such as yogurt-marinated chicken skewers or easy garlic chicken.

You can also add some protein to turn this salad into a more substantial meal. Chickpeas, cooked quinoa, or lemon air fryer salmon are all great options.

Frequently asked questions

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Cucumber Feta Salad

Crunchy cucumber, sweet cherry tomatoes, and salty feta are paired with a tangy vinaigrette for an easy and refreshing summer salad.

Course Salad, Side Dish

Cuisine Mediterranean

Keyword cucumber, feta, lemon, quick and easy, summer, vegetables, vegetarian

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 315kcal

Equipment

• Stainless Steel Mixing Bowls (Set of 6)

Ingredients

For the dressing:

• ¼ cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• ½ teaspoon lemon zest
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper

For the salad:

• 1 English cucumber diced
• 1 pint grape or cherry tomatoes halved
• ½ red onion thinly sliced
• ⅓ cup fresh parsley chopped
• 8 ounces feta cheese crumbled

US Customary – Metric

Instructions

• In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, oregano, lemon zest, salt, and black pepper until well combined and slightly emulsified.
  ¼ cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, ½ teaspoon lemon zest, ½ teaspoon fine sea salt, ¼ teaspoon black pepper
• In a large mixing bowl, combine the diced cucumber, halved tomatoes, sliced red onion, and chopped parsley.
  1 English cucumber, 1 pint grape or cherry tomatoes, ½ red onion, ⅓ cup fresh parsley
To reduce the bite from the red onion, soak the slices in ice water for about 15 minutes, then drain well before adding them to the salad.
• Pour the vinaigrette over the vegetables and toss gently until everything is evenly coated.
• Add the crumbled feta cheese and gently fold it in to avoid breaking it down too much.
  8 ounces feta cheese
• Taste and adjust seasoning if needed. Serve immediately or chill briefly before serving.

Notes

Make ahead

• Prep the vegetables and dressing separately and store in separate airtight containers in the fridge for up to 1 day. Stir the salad together and add the feta just before serving.

Storage

• Leftovers will keep in an airtight container in the refrigerator for up to 2 days. Stir before serving.

Nutrition

Calories: 315kcal | Carbohydrates: 12g | Protein: 10g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 50mg | Sodium: 1108mg | Potassium: 495mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1735IU | Vitamin C: 31mg | Calcium: 324mg | Iron: 2mg

The post Cucumber Feta Salad appeared first on Stephie Cooks.

If you’ve made my blackberry pie recipe, then you might remember that my grandpa had a ton of blackberry bushes when I was growing up. As such, my grandma got really good at coming up with recipes for them.

She made blackberry cobbler a lot. Sometimes she’d make an all-blackberry version of my mixed berry cobbler, but other times it was this easy biscuit-topped blackberry cobbler.

This recipe comes together in just 45 minutes with minimal hands-on time. You can also use fresh blackberries or frozen berries, making it easy to enjoy any time of year.

Take this one to your next summer gathering or enjoy it at home topped with a scoop of vanilla ice cream. You can’t go wrong either way!

Ingredients notes

Most of the ingredients for this blackberry cobbler recipe are pretty standard for most fruit desserts, but there are a couple things to note about some of them:

• Blackberries: Use fresh blackberries when they’re in season, but frozen berries work great the rest of the year. Don’t thaw the frozen blackberries first.
• Lemon juice: This is one of those rare instances where it’s actually fine to use bottled lemon juice if that’s all you have.
• Butter: This goes on top of the filling and in the biscuit dough. If you need a dairy-free version, feel free to use your favorite vegan butter.
• Milk: I typically bake with whole milk, but you can use 2% milk or your preferred dairy-free milk.

How to make Grandma’s blackberry cobbler recipe

Gently stir the blackberries with the sugar, flour, salt, and lemon juice. Pour this into a 9×9-inch dish—you can use a casserole dish or cake pan. You could also use a cast iron skillet.

Dot the top with the butter, then bake the filling for 15 minutes. During this time, the berries will start to get juicy and bubbly, but the filling won’t be fully thickened yet.

While the filling bakes, make the biscuit dough for the topping. Whisk together the dry ingredients, then cut the butter in until the mixture resembled coarse crumbs with a few pea-sized pieces of butter mixed in. I find it easiest to do this with a pastry blender.

Whisk the egg and milk, then use a fork to mix the wet ingredients into the flour mixture. Mix only just until there aren’t any dry patches of ingredients left.

Once the filling comes out of the oven, drop the biscuit dough evenly over the top in spoonfuls. Return the pan to the oven and continue baking for another 20-25 minutes. The topping will be golden and the filling will be bubbly.

Let the blackberry cobbler cool before serving with a scoop of vanilla ice cream or a dollop of whipped cream! You can serve it while it’s still warm, but I do recommend letting it cool at least for a bit so that it’s not so hot and so the filling has the chance to tighten up.

Storage

This blackberry cobbler recipe is best served the same day it’s made. That said, you can store leftovers in the fridge for up to 3 days. I recommend reheating leftovers in the microwave for 30-60 seconds before enjoying.

Frequently asked questions

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Biscuit-Topped Blackberry Cobbler

A sweet blackberry filling is topped with tender, lightly sweet drop biscuits and baked to perfection in this easy blackberry cobbler recipe.

Course Dessert

Cuisine American

Keyword berries, blackberries, easy recipe, family recipe, fruit, july 4th, summer

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 429kcal

Equipment

• 9×9-inch baking dish
• Pastry blender

Ingredients

For the filling:

• 4 heaping cups fresh or frozen blackberries if using frozen, do not thaw
• 1 cup granulated sugar
• ½ cup all-purpose flour
• ¼ teaspoon fine sea salt
• 2 teaspoons lemon juice
• 2 tablespoons unsalted butter cut into pieces

For the biscuit topping:

• 1 cup all-purpose flour
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon fine sea salt
• ¼ cup unsalted butter cold, cut into pieces
• ⅓ cup milk
• 1 large egg

US Customary – Metric

Instructions

• Preheat oven to 400°F. Grease (1) 9×9-inch baking dish. Set aside.
• In a large bowl, gently stir the blackberries with the sugar, flour, salt, and lemon juice. Add to the prepared baking dish, then dot with the 2 tablespoons of butter.
  4 heaping cups fresh or frozen blackberries, 1 cup granulated sugar, ½ cup all-purpose flour, ¼ teaspoon fine sea salt, 2 teaspoons lemon juice, 2 tablespoons unsalted butter
• Bake for 15 minutes, or until the berries are juicy and bubbly.
• While the filling bakes, make the biscuit topping. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Use a pastry blender or two knives to cut the butter into the flour mixture until the mixture resembles coarse crumbs.
  1 cup all-purpose flour, 3 tablespoons granulated sugar, 2 teaspoons baking powder, ¼ teaspoon fine sea salt, ¼ cup unsalted butter
• In a small bowl or measuring cup, whisk together the milk and egg. Using a fork, stir this into the flour mixture until no dry ingredients remain.
  ⅓ cup milk, 1 large egg
• Remove the filling from the oven and use a spoon to drop spoonfuls of the biscuit dough across the hot filling. Return to the oven and continue baking for an additional 20-25 minutes, or until the topping is golden.
• Allow to cool before serving with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Storage

• Best served on the day it is made, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. I recommend reheating leftovers in the microwave for 30-60 seconds before enjoying.

Nutrition

Calories: 429kcal | Carbohydrates: 73g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 63mg | Sodium: 356mg | Potassium: 227mg | Fiber: 6g | Sugar: 45g | Vitamin A: 625IU | Vitamin C: 21mg | Calcium: 136mg | Iron: 2mg

The post Grandma’s Blackberry Cobbler appeared first on Stephie Cooks.

We love a good pinwheel around here. We’ve been obsessed with my grandma’s cream cheese ranch roll ups recipe for years, and I’ll never turn down a plate of pimento cheese pinwheels.

I’ve even gone the baked puff pastry route and made hot ham and cheese pinwheels.

There’s just something that feels quintessentially Midwestern about a pinwheel appetizer. Is it the most authentic use of a tortilla? Nope. Do we care when there’s cheese and/or ranch of any sort involved? No we do not.

These buffalo chicken pinwheels are the perfect way to combine two party favorites into one perfect bite. Not to mention that they’re quick and easy and perfect for prepping ahead of time.

What are buffalo chicken pinwheels?

If you’re not from around here (*gestures vaguely at the Midwest*), you might not be familiar with the concept of tortilla pinwheels.

Pinwheels are what you get when you roll any combination of ingredients into a large tortilla. They’re most often savory, usually with some kind of cheese and/or meat involved. After rolling up the tortillas, you slice them into pieces that look like—you guessed it—pinwheels.

These buffalo chicken pinwheels turn everyone’s favorite buffalo chicken dip into a handheld, bite-size appetizer. You get all of the flavors of the dip and buffalo chicken wings—chicken, hot sauce, and cooling ranch—rolled into pinwheels for the perfect party appetizer.

Make this one for game day, movie nights, graduation parties, or just because.

Ingredient notes

• Cream cheese: Make sure to set this out ahead of time so it can come to room temperature before mixing the filling.
• Buffalo sauce: You can make homemade buffalo sauce, but you don’t need to. Your favorite bottled version works great.
• Ranch seasoning: Use store-bought or use homemade ranch seasoning.
• Shredded chicken: I typically use finely shredded rotisserie chicken, but canned chicken will also work in a pinch!
• Shredded cheddar cheese: Shred your own or use the bagged stuff. Monterey jack, pepper jack, or mozzarella cheese would also be delicious.
• Green onions: Thinly sliced. Fresh chives would also work.
• Flour tortillas: Look for the burrito-size tortillas; these are usually around 10 inches in diameter.

Make-ahead and storage tips

These buffalo chicken pinwheels need to chill for at least an hour for the filling to firm up, which makes slicing easier. But you can prepare them up to a day ahead of time and keep them wrapped in the fridge until you’re ready to slice and serve.

Leftover pinwheels can be stored in an airtight container for up to 3 days. I recommend separating layers with parchment paper to prevent them from sticking together.

I do not recommend freezing, as the cream cheese can separate during thawing.

Additions and flavor variations

Consider the recipe in the card below to be a starting point. You can make a few different or additions as desired:

• For a lighter filling, replace 2-4 ounces of the cream cheese with plain Greek yogurt. Keep in mind that the filling won’t firm up as much during chilling.
• Use spinach, whole wheat, or red pepper tortilla wraps for extra color and flavor.
• If you enjoy celery sticks with your buffalo wings or buffalo dip, add up to 1/3 cup finely diced celery to the filling for added crunch.
• If you prefer blue cheese to ranch, omit the ranch seasoning and add blue cheese crumbles to the filling.

Frequently asked questions

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Buffalo Chicken Pinwheels

Turn everyone’s favorite party dip into a bite-size appetizer with this buffalo chicken pinwheels recipe! Roll up shredded chicken, spicy buffalo sauce, and cool cream cheese into tortillas and watch them disappear in no time.

Course Appetizer

Cuisine American

Keyword cheese, chicken, cream cheese rollups, entertaining, game day, parties, pinwheels, ranch

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 10

Calories 213kcal

Ingredients

• 8 ounces cream cheese softened
• ⅓ cup buffalo sauce
• 1 1/2 teaspoons ranch seasoning
• 2 cups shredded cooked chicken
• 1 cup shredded cheddar cheese
• 3 green onions thinly sliced (around 3 tablespoons)
• 4 large (10-inch) flour tortillas

US Customary – Metric

Instructions

• In a large mixing bowl, stir together the softened cream cheese, buffalo sauce, and ranch seasoning until smooth and creamy.
  8 ounces cream cheese, ⅓ cup buffalo sauce, 1 1/2 teaspoons ranch seasoning
• Fold in the shredded chicken, cheddar cheese, and green onions until evenly combined.
  2 cups shredded cooked chicken, 1 cup shredded cheddar cheese, 3 green onions
• Lay the tortillas flat on a clean surface and evenly spread the buffalo chicken mixture over each tortilla, leaving about a ½-inch border around the edges.
  4 large (10-inch) flour tortillas
• Roll each tortilla tightly into a log shape, pressing gently as you roll to help keep the filling compact.
• Wrap each tortilla roll tightly in plastic wrap and refrigerate for at least 1 hour to firm up and make slicing easier.
• Remove from the refrigerator and slice each roll into 1-inch pinwheels using a sharp knife or serrated knife.
• Arrange on a serving platter and serve chilled with ranch or blue cheese dressing for dipping if desired.

Notes

• Pinwheels can be made up to a day ahead of time and stored (wrapped) in the refrigerator until ready to slice and serve.
• Leftover pinwheels can be stored in an airtight container in the fridge for up to 3 days. Do not freeze.

Nutrition

Calories: 213kcal | Carbohydrates: 8g | Protein: 12g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 568mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 1mg

The post Buffalo Chicken Pinwheels appeared first on Stephie Cooks.

My kid loves fish and has since she was three or four years old. Her favorite is trout, with salmon coming in at a close second.

I mean, her mom’s a food blogger and her dad worked in fine-dining kitchens for a decade. I guess this shouldn’t really be much of a surprise, but it’s still a little unusual to hear a kindergartener beg for you to make fish for dinner.

But even though she loves fish, she is weird about having sauce on it. So we have to get a little creative with how we season it before cooking.

These air fryer salmon bites are the perfect solution. They’re tossed in a flavorful sauce just before cooking, which becomes more of a glaze in the air fryer. So they’re full of flavor without being saucy.

They also take less than 20 minutes to make, so it’s a recipe that makes all of us happy.

Ingredients and substitutions

• Salmon: Make sure the skin is removed and cut it into 1-inch cubes. You can use one large salmon filet or a few smaller ones. I like to use a large, very sharp knife to get clean cuts through the fish as I break it down into bite-sized pieces.
• Soy sauce: This is the base of the sauce and also seasons the fish, which is why you don’t see any added salt in the recipe. If needed, you can substitute tamari or coconut aminos for a gluten-free and/or soy-free alternative.
• Honey: For a bit of sweetness. This also helps create that crisp caramelization on the edges of the fish. You could easily use maple syrup if you don’t have honey.
• Rice vinegar: Also called rice wine vinegar.
• Sesame oil: This stuff packs a punch, so you don’t need a lot of it to bring a lot of flavor.
• Garlic: I prefer fresh minced garlic, but you can use 1/2 teaspoon of garlic powder if you are out of fresh.
• Ginger paste: You can find ginger paste in the produce section of most grocery stores. It often comes in a tube so it’s easy to measure out and store for later. But an equal amount of grated fresh ginger (use a microplane to grate it!) will work here, too.

How to make these air fryer salmon bites

These air fryer salmon bites are super quick and easy.

Set your air fryer to preheat for a few minutes while you prep the salmon and the sauce. Having the air fryer already preheated when you add the fish will help it cook faster and create more of those crisp edges we love.

Whisk together the sauce until well combined. Before adding the salmon pieces to the sauce, take a few seconds to pat the fish dry with paper towels.

Lightly grease the basket of the air fryer and then add the coated salmon pieces in an even layer. Don’t overcrowd the basket or else the fish won’t cook properly. If needed, cook the salmon in batches.

Cook the salmon bites at 400°F for 6-8 minutes. I like to give the basked a shake halfway through, just to make sure everything is cooking evenly.

The fish is done when the edges are lightly crisp and the centers have reached your preferred doneness.

Salmon cooking temperatures

The USDA recommends cooking salmon to an internal temperature of 145°F. However, you’ll find that many professional cooks recommend the following temperature guides for doneness:

• Medium-rare: 120-125°F (tender, slightly translucent center)
• Medium: 125-130°F (flaky and still moist)
• Well done: 140-145°F (Firm, fully opaque, and beginning to dry out)

Remember to test the doneness of the fish in the center of the thickest piece using an instant-read thermometer.

Make-ahead and storage

If you want to prep the salmon bites ahead of time, you can cube the salmon and mix the sauce up to 1 day in advance. Store them in separate airtight containers in the refrigerator.

When ready to use, toss the cubed salmon with the sauce and cook according to the recipe directions.

Store leftover salmon bites in an airtight container in the fridge for up to 2 days. Reheat the leftovers in the air fryer for 2–3 minutes at 350°F to bring back some of the crispness.

Serving suggestions

I love these crispy salmon bites alongside cooked jasmine rice or brown rice. I always cook my rice in my rice cooker using my friend Julie’s instructions for how to cook jasmine rice.

Add some sliced scallions, sliced fresh cucumbers or even pickled cucumbers, and some sesame seeds for extra crunch and freshness. You could even finely slice up some pickled garlic scapes to add to the bowl.

My shaved carrot salad also goes perfectly with this air fryer salmon recipe, as would some roasted broccoli.

If you don’t want to go the traditional rice route, try pairing the salmon bites with cauliflower rice (or even broccoli rice!) or quinoa, or add them to your favorite salads!

FAQs

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Air Fryer Salmon Bites

Salmon cubes are tossed with an Asian-style sauce and cooked in the air fryer until cooked through and lightly caramelized. Serve these easy air fryer salmon bites with rice for a quick and easy weeknight dinner.

Course dinner

Cuisine Asian

Keyword air fryer, easy recipe, fish, quick and easy, seafood, weeknight recipe

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 4

Calories 197kcal

Equipment

• Air fryer

Ingredients

• 1 pound salmon skin removed and cut into 1-inch cubes

For the sauce

• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon ginger paste

Optional for serving

• Cooked rice
• Sliced cucumbers
• Green onions sliced
• Sesame seeds

US Customary – Metric

Instructions

• Preheat your air fryer to 400°F for 3–5 minutes.
• Pat the salmon dry with paper towels and cut into evenly sized 1-inch cubes for even cooking.
  1 pound salmon
• In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger paste until well combined.
  3 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon minced garlic, 1 teaspoon ginger paste
• Add the salmon cubes to the sauce and gently toss until fully coated.
• Lightly spray the air fryer basket with cooking spray. Arrange the salmon in a single layer, leaving space between pieces.
• Air fry for 6–8 minutes, shaking the basket halfway through, until the edges are lightly crisp and the centers are just cooked through.
• Serve immediately over rice or on their own, topped with green onions and sesame seeds. Add sliced cucumbers for a fresh, crunchy contrast.
  Cooked rice, Sliced cucumbers, Green onions, Sesame seeds

Notes

Ingredients

• Tamari or coconut aminos can be used in place of the soy sauce.
• If you cannot find ginger paste, you can finely grate fresh ginger using a microplane.

Cooking

• Cooking for 6 minutes in the air fryer yields very tender salmon, while 8+ minutes will give crispier edges.
• If needed, cook the salmon pieces in batches so as not to overcrowd your air fryer basket.
• If you don’t have an air fryer, salmon bites can be baked at 425°F on a lined sheet pan for 8–10 minutes, flipping halfway through.

Serving

• If you’d like extra sauce for serving, double the sauce and set half aside to drizzle over the salmon and rice after cooking. Be sure to set aside the sauce for serving before adding the raw salmon to the bowl.

Nutrition information provided is for salmon with the amount of sauce noted in the recipe and does not include serving accompaniments such as rice, veggies, or extra sauce.

Nutrition

Serving: 0.25pounds salmon | Calories: 197kcal | Carbohydrates: 5g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 805mg | Potassium: 592mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 45IU | Vitamin C: 0.4mg | Calcium: 19mg | Iron: 1mg

The post Air Fryer Salmon Bites appeared first on Stephie Cooks.

I know that most people would consider sweet potato cornbread to be a fall recipe, but in my family, sweet potatoes are a year-round kind of ingredient.

Feed us a slice of sweet potato pie or make us a batch of fluffy sweet potato biscuits any time of the year and we’ll be absolutely delighted.

So tender sweet potato cornbread? Always a win around here.

Why add mashed sweet potato to cornbread?

I know that a lot of people struggle with how dry traditional cornbread can often be.

Using buttermilk helps with this, since the lactic acid in the buttermilk helps give baked goods a tender crumb and makes them a bit more moist.

But adding mashed sweet potato also keeps the cornbread from getting too dry.

In addition to adding a light sweetness and a gorgeous orange color, the moisture in the sweet potato puree helps keep the cornbread from drying out. Think of it as a bit of extra insurance against over-baking.

If you don’t like super sweet cornbread, don’t worry. This recipe isn’t super sweet! It’s still savory enough to serve alongside your favorite cozy soups and stews, turkey sweet potato chili or easy white bean chicken chili, or even collard greens.

Ingredients and substitutions

• Vegetable oil: For greasing the skillet. Any neutral, high-heat oil will work, such as grapeseed oil or avocado oil.
• Cornmeal: I typically buy standard yellow cornmeal. Nothing fancy needed here!
• All-purpose flour: Adding flour along with the cornmeal helps the cornbread hold together and gives it a lighter crumb than just using cornmeal alone.
• Leavening: Baking powder and baking soda
• Salt: Fine sea salt is my go-to.
• Buttermilk: Don’t skip this! Use a buttermilk substitute if you’re out.
• Melted butter: You can swap this for an equal amount of a neutral-flavored oil if you prefer.
• Honey: I like the flavor that honey adds and the way it complements the sweet potato in this recipe. You can use maple syrup if needed.
• Eggs: For binding and a bit of leavening.
• Cooked and mashed sweet potato: Cook whole sweet potatoes in the microwave or oven until fork tender, or peel, cube, and boil the potatoes in a pot of water. Mash the cooked potatoes with a fork or potato masher; they don’t need to be perfectly smooth.

How to make this sweet potato cornbread recipe

Grab your favorite cast iron skillet, preferably a 10-inch one. Add the oil to the skillet and use a paper towel or even a piece of parchment paper (my mom used to use a piece of wax paper) to coat the inside of the skillet with the oil.

Pop the skillet into the oven while it preheats.

From there, we’re going to follow a pretty standard method for making a quick bread. Whisk the dry ingredients in a large mixing bowl and set those aside.

In a separate bowl or large measuring cup, whisk together the buttermilk, melted butter, honey, and eggs. Add the mashed sweet potato and whisk until really well combined.

Add the wet ingredients to the dry ingredients and stir until just combined.

Pour the sweet potato cornbread batter into the hot skillet and bake until puffed, deeply golden, and a toothpick inserted in the center comes out clean.

Serve hot with butter, honey, or even some cinnamon honey butter if you’re feeling adventurous.

Storage tips

I find that leftovers of this sweet potato cornbread keeps better than traditional cornbread, since the sweet potato keeps it from drying out as fast.

Transfer leftovers to an airtight container and store at room temperature for 1-2 days. I like to warm leftovers in the microwave for about 30 seconds before serving.

If you want to freeze leftovers, wrap the slices in plastic wrap before placing them in a zip-top freezer bag or freezer-safe container. Freeze for up to a month.

Frequently asked questions

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Sweet Potato Cornbread

Adding cooked and mashed sweet potato to a classic cornbread base makes for a tender, moist, and flavorful cornbread.

Course Side Dish

Cuisine Southern

Keyword cornbread, fall, game day, holidays, quick and easy, quick bread, sweet potatoes, thanksgiving

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 303kcal

Equipment

• 10-inch cast iron skillet

Ingredients

• 1 tablespoon vegetable oil
• 1 ¼ cups cornmeal
• ¾ cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 cup buttermilk
• ¼ cup unsalted butter melted and cooled
• ¼ cup honey
• 2 large eggs
• 1 cup cooked and mashed sweet potato

US Customary – Metric

Instructions

• Add the vegetable oil to a 10-inch cast iron skillet and use a piece of parchment or waxed paper to evenly coat the inside of the skillet. Place the skillet in the oven while it preheats. Preheat oven to 425°F.
  1 tablespoon vegetable oil
• In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
  1 ¼ cups cornmeal, ¾ cup all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, 1 teaspoon fine sea salt
• In a medium bowl or large measuring cup, whisk together the buttermilk, melted butter, honey, and eggs. Whisk in the mashed sweet potato until well combined.
  1 cup buttermilk, ¼ cup unsalted butter, ¼ cup honey, 2 large eggs, 1 cup cooked and mashed sweet potato
• Add the wet ingredients to the dry ingredients and stir until just combined.
• Spread the batter into the preheated skillet. Bake for 18-23 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
• Serve warm with butter and additional honey as desired.

Notes

Ingredients

• If you prefer a slightly sweeter cornbread, you can add up to 2 tablespoons granulated or light brown sugar with the dry ingredients.
• Cook one large or two small sweet potatoes to get 1 cup of mashed sweet potato. To cook the potatoes:
  • Poke the whole sweet potatoes all over with a fork or paring knife. Microwave on high until cooked through (time will depend on the size of the potatoes—small potatoes usually need 5-7 minutes, while large potatoes may need 10+ minutes). Let cool slightly, then scoop out the sweet potato flesh and mash with a fork or potato masher.
  • Poke the whole sweet potatoes all over with a fork or paring knife. Wrap in foil and bake at 425°F for 40-50 minutes, or until cooked through. Let cool slightly, then scoop out the flesh and mash with a fork or potato masher

Equipment

• If you don’t have a cast-iron skillet, you can bake the cornbread in a greased 9-inch cake pan. You do not need to preheat the pan in the oven before adding the batter.

 

Nutrition

Serving: 1slice | Calories: 303kcal | Carbohydrates: 45g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 580mg | Potassium: 322mg | Fiber: 4g | Sugar: 13g | Vitamin A: 7012IU | Vitamin C: 7mg | Calcium: 148mg | Iron: 2mg

The post Sweet Potato Cornbread appeared first on Stephie Cooks.

I first made a version of this garlic chicken waaaaay back when I first started blogging. (Basically in the dark ages.) It was good, but knowing what I do now about flavor and cooking techniques, I knew I could make it even better and really up the ante.

It doesn’t hurt that I have a husband who spent a decade working in fine-dining kitchens making lots of chicken in a variety of white wine sauces to give his two cents.

Between the two of us, we put our heads together and made a one-pan main dish that’s pretty simple and incredibly flavorful. It’s the kind of recipe you can make for a weeknight dinner or serve to guests—you know we love to see it!

One-pan creamy garlic chicken

There are two things I really love about this recipe:

1. It comes together in one pan. The chicken is seared, then you make the sauce, and finally you finish it all in the oven. One pan, less cleanup. (We all know how much I would rather cook than clean.)
2. The sauce is rich without any cream. Not because I have a problem with cooking with heavy cream (I don’t), but because I rarely have it on hand. Somehow it’s an ingredient I regularly forget to pick up at the store. But no problem—this sauce is similar to a gravy (but so much better) and is rich and unctuous, all without a drop of cream.

The sauce for this chicken is really where the magic lies. It uses an entire head of garlic—yes, a whole head! The flavor of the garlic gets layered with white wine, Dijon and stone ground mustard, and fresh herbs.

The result is sauce that is rich but not heavy, with a sharp, herby flavor. It is incredible with the chicken as well as poured over a side of potatoes, pasta, or rice. 

Ingredient notes and substitutions

• Garlic: Use an entire large head of garlic. Yes, it sounds like a lot, but the flavor is less pungent than you’d think after being sautéed and then simmered in the sauce.
• Chicken: I prefer boneless skinless thighs, but chicken breasts will also work. If using chicken breasts, keep in mind that they typically cook faster than dark meat does.
• Olive oil and butter: For searing the chicken and creating the base of the sauce.
• Flour: To create a roux that will slightly thicken the sauce.
• Dry white wine: I prefer to use Pinot Grigio or Sauvignon Blanc. This can be omitted if necessary, but the acidity cuts through the richness of the sauce. 
• Mustard: A combination of Dijon and stone ground.
• Fresh herbs: A combination of rosemary and thyme. If you only have dry on hand, use 1/3 the amount.
• Chicken stock: I prefer stock to broth, as it tends to be more flavorful and unctuous. Bone broth would work well, too. 

And of course, we can’t forget plenty of fine sea salt and black pepper! We’ll season the chicken and sauce as we cook, creating layers of seasoning for a more flavorful end results.

Making this easy garlic chicken

Prep the garlic by separating and peeling the cloves, then give them a rough chop. You could also slice the cloves if you prefer—I’ve done both and just prefer the less fussy method of roughly chopping when I’m short on time and energy.

Sprinkle all sides of the chicken with most of the salt, then sear in olive oil in a large skillet until golden brown on both sides. I find a 12-inch skillet to be best—make sure it’s oven-safe, because we’re going to transfer the whole pan to the oven later. I’ve used stainless steel and cast iron and both work great.

The chicken will not be fully cooked after searing it. That’s ok! It’ll finish cooking in the sauce later. Just set it aside on a plate for now.

Add the butter and the garlic to the pan and sauté until the garlic is golden.

Add the flour and cook for another minute or two to create a roux. Deglaze the pan with the wine, making sure to get any browned bits off the bottom of the pan. Add in the mustards and herbs, then the chicken stock along with the rest of the salt and the black pepper.

Once the sauce is well combined, return the chicken and any juices to the pan. Transfer the whole thing to a 400°F oven and bake until the chicken reaches an internal temperature of 165°F. This takes about 20 minutes for chicken thighs.

After taking the pan out of the oven, I like to give the sauce a little stir and a final taste for seasoning. Feel free to garnish with a sprinkle of additional fresh thyme or even fresh parsley. Add a squeeze of lemon juice to brighten things up even more if you’d like!

Serving suggestions

Let the chicken and sauce rest for 5-10 minutes before serving to allow the sauce to tighten up.

Serve the tender chicken with the sauce alongside mashed or roasted potatoes, buttered orzo pasta,  sweet corn risotto, or even rice pilaf. Add your favorite roasted veggies and maybe some rosemary focaccia and you’ve got the perfect full meal!

Storage tips

This easy garlic chicken makes for great leftovers. Store the leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat in the microwave until warmed through.

I don’t recommend freezing, though, as it can cause the sauce to split.

Looking for more easy dinner recipes?

If you love this easy garlic chicken recipe and are in search of more easy dinners, I’ve got you covered.

Sun-dried tomato chicken pasta is a savory favorite that makes perfect use of one of my favorite ingredients: tangy, lightly sweet sun-dried tomatoes.

Remember how I hate the clean-up portion of cooking? Just like this garlic chicken recipe, my one-pot enchilada pasta keeps cleanup simple.

We love making yogurt-marinated chicken skewers and serving them alongside tzatziki and some pita for a super simple dinner!

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Easy Garlic Chicken

Chicken thighs are seared until golden and then finished in a creamy white wine garlic sauce. Serve alongside mashed or roasted potatoes, buttered orzo, or rice for a delicious dinner.

Course entree, Main Course

Cuisine American

Keyword chicken, dinner, garlic, white wine

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Resting Time 5 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 455kcal

Equipment

• 12-inch stainless steel skillet
• Instant-read thermometer

Ingredients

• 1 large head garlic
• 2 pounds boneless skinless chicken thighs
• 2 teaspoons fine sea salt divided use
• 1 tablespoon olive oil
• 2 tablespoons salted butter
• 3 tablespoons all-purpose flour
• ¾ cup dry white wine
• 1 tablespoon Dijon mustard
• ½ tablespoon stone ground mustard
• 2 teaspoons finely chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 1 ½ cups chicken stock
• ½ teaspoon black pepper

Instructions

• Preheat oven to 400°F.
• Separate the garlic cloves, then peel and roughly chop the cloves. Set aside.
  1 large head garlic
• Season the chicken on all sides with 1 ½ teaspoons of the salt.
  2 pounds boneless skinless chicken thighs, 1 ½ teaspoons fine sea salt
• Place a large (12-inch) oven-safe skillet over medium-high heat. Add the olive oil. When the oil is shimmering, carefully place the chicken in the pan. Allow to cook, undisturbed, for about 5 minutes, or until golden. Flip the chicken and cook for 5 more minutes on the second side. The chicken will not be cooked through.
  1 tablespoon olive oil
• Remove the chicken to a plate. Do not wipe out the pan.
• Reduce the heat to medium and add the butter to the pan. Once melted, add the chopped garlic and cook, stirring occasionally, for 3-4 minutes, or until lightly browned.
  2 tablespoons salted butter
• Add the flour to the pan and stir to combine. Cook for 1 minute, then add the wine, both mustards, and the herbs. Whisk to combine, making sure to scrape any browned bits from the bottom of the pan.
  3 tablespoons all-purpose flour, ¾ cup dry white wine, 1 tablespoon Dijon mustard, ½ tablespoon stone ground mustard, 2 teaspoons finely chopped fresh rosemary, 1 teaspoon chopped fresh thyme
• Whisk in the chicken stock, the remaining ½ teaspoon of salt, and the pepper. Once the sauce is well combined, return the chicken to the pan, nestling the pieces into the sauce.
  ½ teaspoons fine sea salt, 1 ½ cups chicken stock, ½ teaspoon black pepper
• Transfer the pan to the oven. Bake for about 20 minutes, or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer in the thickest part of the meat.
• Stir the sauce and taste, adding additional salt and/or pepper if desired. Allow the chicken and sauce to rest for about 5-10 minutes before serving to allow the sauce to tighten up. In addition to being delicious on top of the chicken, the sauce is excellent with roasted or mashed potatoes, rice, orzo, etc.

Notes

• Boneless skinless chicken breasts can be used in place of thighs. Since white meat generally cooks faster than dark meat, the chicken may not need to bake as long, so start checking for doneness after about 15 minutes.
• If you only have dry herbs on hand, use about 1/3 the amount in place of the fresh herbs since dry herbs are much more potent.
• The wine can be omitted if necessary. If omitting, add the chicken stock along with the mustard and herbs.

Nutrition

Calories: 455kcal | Carbohydrates: 11g | Protein: 47g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 233mg | Sodium: 1895mg | Potassium: 730mg | Fiber: 1g | Sugar: 2g | Vitamin A: 262IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 3mg

The post Easy Garlic Chicken appeared first on Stephie Cooks.

I’ve been making raw carrot salads for years. My favorite salads are ones that skip the green completely, like my white bean and artichoke salad, and carrots make the perfect base for that kind of salad.

Carrots’ mild sweetness and crunch means that you can pair them with just about any flavors, whether it’s tahini, chickpeas, and pistachios for a Mediterranean/Middle Eastern vibe or with cumin and spicy harissa in a Moroccan carrot salad.

In this case of this shaved carrot salad, I’ve taken ribbons of raw carrots and tossed them with a tangy and slightly sweet Asian-style dressing. The salad is crisp, vibrant, and so very delicious.

The best way to shave carrots for this salad

This simple carrot salad is made with raw carrot ribbons. They look fancy but are actually very easy to make with a vegetable peeler.

Listen: There are a lot of fancy vegetable peelers out there, but all you need is a very basic, inexpensive Y peeler. My husband spent a decade working in fine-dining kitchens and this is exactly what they use.

Before you shave the carrots, make sure to peel the outside.

From there, move the peeler from the top of the carrot all the way to the bottom, using moderate pressure to create a long, thin ribbon. Do this over and over until most of the carrot has been shaved.

If this is your first time doing this, you may want to slice a flat side onto the carrot before shaving it so it can rest flat on your cutting board.

You won’t be able to shave the entire carrot. You’ll have a tiny bit left that you won’t be able to shave—that’s ok! Save that for a snack or add it to your compost. (Or, if you’re in our house, it becomes a treat for the dogs.)

Ingredient notes and substitutions

In addition to the shaved carrots, I use sliced green onions, sesame seeds, and fresh cilantro for the bulk of the salad.

Fresh cilantro isn’t for everyone. If you prefer a milder herb, fresh parsley is a great substitute. If you have fresh mint on hand, it would give more of a Vietnamese-inspired twist.

The dressing ingredients give this shaved carrot salad a balance of tangy brightness and slight sweetness:

• Soy sauce: You’ll notice there isn’t any other salt needed in the recipe thanks to the soy sauce. Use tamari sauce or coconut aminos if preferred or needed.
• Sesame oil: This gives the dressing a beautiful nutty finish. I typically only use a dash of sesame oil in most recipes, but find that adding a bit more to this dressing really makes a difference in the flavor.
• Lime juice: I find that freshly squeezed lime juice tastes best, but you can use bottled in a pinch.
• Rice vinegar: Sometimes labeled as rice wine vinegar. (They’re the same thing!)
• Honey: Don’t skip this. The dressing needs a bit of sweetness to round out the acidity. You can use maple syrup or agave if needed, though.
• Ginger paste: You can grate fresh ginger with a microplane or purchase jars or tubes of ginger paste at any Asian market or many mainstream grocery stores.

Make-ahead and storage tips

If needed, you can make this shaved carrot salad recipe a few hours before you plan to serve it. I don’t recommend making it much further in advance than a few hours, since the carrot ribbons will lose some of their crispness.

Just cover and refrigerate the salad until it’s time to eat. I also recommend waiting to add the sesame seeds and fresh herbs until just before serving.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. The carrot ribbons will soften over time, but the flavor will still be excellent, especially alongside leftover Blackstone chicken fried rice.

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Shaved Carrot Salad

Ribbons of raw carrots are tossed with green onions, sesame seeds, and an Asian-style dressing for a salad that is tangy, crunchy, and comes together in minutes.

Course Salad, Side Dish

Cuisine Asian

Keyword carrot, quick and easy, spring, summer, vegetables

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Resting Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 89kcal

Equipment

• Vegetable peeler

Ingredients

• 4 large carrots
• 3 green onions thinly sliced
• 1 tablespoon sesame seeds
• 2 tablespoons chopped fresh cilantro

For the dressing:

• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon lime juice freshly squeezed
• 1 tablespoon rice vinegar
• 2 teaspoons honey
• 1 teaspoon ginger paste

US Customary – Metric

Instructions

• Use a vegetable peeler to peel the outside of the carrots. Once peeled, use the peeler to shave the carrots into long, thin ribbons and place them in a large mixing bowl.
  4 large carrots
• In a small bowl, whisk together the soy sauce, sesame oil, lime juice, rice vinegar, honey, and ginger paste until fully combined.
  2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon lime juice, 1 tablespoon rice vinegar, 2 teaspoons honey, 1 teaspoon ginger paste
• Pour the dressing over the carrots and toss well to evenly coat.
• Add the green onions, sesame seeds, and cilantro, then gently toss again to distribute.
  3 green onions, 1 tablespoon sesame seeds, 2 tablespoons chopped fresh cilantro
• Let the salad sit for 10–15 minutes before serving to allow the carrots to soften slightly and absorb the dressing.

Notes

Ingredients

• Maple syrup or agave can be used in place of the honey for a vegan version.
• If you don’t care for cilantro, you can use fresh parsley or fresh mint or omit it altogether.
• Tamari or coconut aminos can be used in place of the soy sauce for a gluten-free or soy-free version, respectively.
• For a bit of heat, you can add a bit a sriracha to the dressing.

Storage

• If making the salad a few hours ahead of time, store it in the refrigerator and wait to add the sesame seeds and herbs until just before serving for the best texture.
• Store leftovers in an airtight container in the fridge for up to 3 days. The carrots will soften a bit, but the flavor will still be great.

Nutrition

Calories: 89kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 547mg | Potassium: 256mg | Fiber: 2g | Sugar: 6g | Vitamin A: 10296IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 1mg

Frequently asked questions

The post Shaved Carrot Salad appeared first on Stephie Cooks.

Butter pecan has been my favorite ice cream favorite since I was a little kid. (I’ve always been a little bit of a grandma, as it turns out.)

When I as little, we lived in this tiny town where local ice cream stand was called Granny Two-Shoes. We’d walk there during the summer or stop by after special events (I have a clear memory of going there after my preschool graduation) and I would always get a scoop of butter pecan ice cream while my mom got her favorite, mint chocolate chip ice cream.

Now, 30-something years later, it’s still my favorite and my own kiddo loves it, too.

The best butter pecan ice cream recipe

I’ve had a lot of butter pecan ice cream in my life, both good and bad.

For me, the most disappointing thing is ordering butter pecan ice cream and simply getting a scoop of vanilla ice cream that has pecans in it.

(It’s as much of a bummer as ordering a slice of coconut cake and getting a piece of white cake with coconut stuck to the outside!)

In my opinion, the best butter pecan ice creams are rich and truly buttery. I want the custard base of the ice cream to be some shade of brown and not just look like vanilla bean ice cream. That’s when you get the best flavor.

That is what I had in mind when I was developing this recipe. I started with a custard base, browning butter for a nutty base flavor before adding dark brown sugar for a butterscotch note. Honestly, I could drink the custard with a straw and be perfectly happy.

As for the pecans, I did toast those in butter, but also added a little bit of brown sugar and finished them with a pinch of flaky sea salt. As you eat the ice cream, you occasionally get a bit of the salt, similar to eating one of my chocolate chipless cookies. It’s the perfect balance to the sweetness of the ice cream base.

What you’ll need to make it

The ingredients here are pretty straightforward. You’ll need:

• Egg yolks: Don’t throw out the egg whites! Save them to use in angel food cake or a strawberry pavlova later.
• Salted butter: I like to use a high-quality salted butter here. My favorite is the Kirkland Signature Grass-Fed Butter or Kerrygold. Trust me, it really will make a difference!
• Dark brown sugar: This helps give the ice cream a rich butterscotch note. If you don’t have dark brown sugar, use light brown sugar and add 1 tablespoon of molasses to the base.
• Heavy cream and whole milk: If you have half-and-half, you can use 3 cups of that. I do not recommend using reduced-fat milk here.
• Vanilla: You can use vanilla extract or vanilla bean paste. (Again, please use the good stuff!)
• Chopped pecans: I prefer to use roughly chopped pecans, as opposed to finely chopped.
• Flaky sea salt: For finishing the toasted pecans.

You do need an ice cream maker for this butter pecan ice cream recipe. Make sure it has at least a 2-quart capacity so that you don’t overflow the bowl as it churns.

I also keep an ice cream storage container on hand for storing my homemade ice creams. If you plan on gifting any of the ice cream, grab some disposable pint containers to pack it in.

How to make homemade butter pecan ice cream

Make the custard base

The ice cream base needs to chill for at least 8 hours before churning it, so that’s the first thing we’ll make.

Whisk the egg yolks in a bowl until smooth, then set those aside.

Add the butter to a medium pot over medium heat. Allow the butter to melt and then brown. As soon as the butter is dark amber in color and smells nutty, add the brown sugar. Whisk this and let it cook for 1 minute, then add the cream and the milk.

Let this mixture cook until it is very hot, just shy of simmering. Turn the heat to low to prevent the mixture from boiling.

Slowly stream about 1 1/2 cups of the hot cream mixture into the bowl with the egg yolks, whisking constantly so the yolks don’t scramble. Once that is combined and the yolks are now hot, pour that mixture back into the pot.

Stir constantly while cooking over low heat. The mixture will thicken—you want it to coat the back of a spoon.

Take the custard off the heat and stir in the vanilla, then transfer to a container. Let the base cool and then cover and chill it in the fridge for at least 8 hours, but overnight is even better.

Toast the pecans

At some point before churning the ice cream, you will want to toast the pecans.

Melt the butter in a nonstick skillet over medium heat, then add the brown sugar and pecans. Toast the pecans, stirring almost constantly so the sugar doesn’t burn, for about 5 minutes. The pecans should smell very nutty and fragrant.

Take the pan from the heat and add a pinch or two of flaky sea salt, then transfer the nuts to a bowl to cool. If needed, store in an airtight container at room temperature until it’s time to add them to the ice cream.

Churn the ice cream

Once the ice cream base has chilled for at least 8 hours, churn it in your ice cream maker, being sure to follow the manufacturer directions. For most at-home ice cream makers, churning usually takes around 25 minutes.

Just before turning off the machine, add the toasted pecans. Let the ice cream churn for about 30 more seconds, until the pecans are well incorporated.

At this point, the ice cream will have a soft-serve consistency. Transfer it to a freezer-safe container and let it harden for at least 4 hours in the freezer for a more scoopable consistency.

Tips for success

1. Keep an eye on the brown butter: When browning the butter for the base, try not to walk away. Butter can go from perfectly browned to burned quickly, so have your other ingredients ready to go so you can add them the moment the butter is perfectly browned and nutty.
2. Use good butter: After all, butter is one of the stars of the show in this butter pecan ice cream recipe! Using a high-quality butter will make a true difference in the flavor.
3. Let the base age: This isn’t a quick dessert recipe, but the time is worth it. You need to let the custard base chill for at least 8 hours, but allowing it to “age” in the fridge overnight will give you an even better flavor.
4. Freeze the bowl of your ice cream maker: Don’t forget to freeze the bowl of your ice cream maker before churning! During the summer, I keep mine in our deep freezer all of the time so I can more easily make this recipe or easy strawberry ice cream at the drop of a hat.

Frequently asked questions

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Butter Pecan Ice Cream

This butter pecan ice cream recipe has a rich, creamy custard base flavored with browned butter and brown sugar. Butter-toasted pecans finish out this decadent ice cream!

Course Dessert

Cuisine American

Keyword brown butter, brown sugar, frozen desserts, ice cream, nuts, pecans, summer

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Chilling, Churning, and Freezing Time 12 hours hours 25 minutes minutes

Total Time 13 hours hours 5 minutes minutes

Servings 12

Calories 394kcal

Equipment

• Ice cream maker
• Ice cream container

Ingredients

For the ice cream base:

• 6 large egg yolks
• 8 tablespoons salted butter
• 1 cup packed dark brown sugar
• 1 ½ cups heavy cream
• 1 ½ cups whole milk
• 1 tablespoon vanilla extract or vanilla bean paste

For the pecans:

• 1 tablespoon salted butter
• 1 tablespoon dark brown sugar
• 1 ½ cups chopped pecans
• Flaky sea salt

Instructions

Make the ice cream base:

• In a medium bowl, whisk the egg yolks until smooth. Set aside.
  6 large egg yolks
• In a medium saucepot, melt the butter over medium heat. Once melted, allow to continue cooking over medium heat, stirring or swirling the pan occasionally, until the butter has browned and has a nutty aroma. During this process, the butter will first sputter quite a bit; once the sputtering has subsided, the butter will start to foam up. This is when you need to start watching it carefully, as it can go from perfectly browned to burned quite quickly.
  8 tablespoons salted butter
• As soon as the butter has reached a dark amber color and smells nutty, add the brown sugar. Whisk to combine and cook for about 1 more minute, then pour in the heavy cream, followed by the whole milk.
  1 cup packed dark brown sugar, 1 ½ cups heavy cream, 1 ½ cups whole milk
• Whisk to combine, then allow to cook, whisking occasionally, until the mixture is very hot. It should be just shy of simmering, with steam rising off the top. Reduce the heat to low.
• Slowly stream about 1 ½ cups of the hot cream mixture into the egg yolks, whisking constantly. Pour the heated yolk mixture into the pot, whisking to combine.
• Continue cooking over low heat, stirring constantly, until the mixture has thickened and coats the back of a spoon—when you swipe a finger though the custard on the back of the spoon, it should leave a clean line.
• Remove from the heat and stir in the vanilla. Transfer to an airtight container. Allow to cool, then cover and chill for at least 8 hours, but preferably overnight for the best flavor.
  1 tablespoon vanilla extract or vanilla bean paste

Toast the pecans:

• In a nonstick skillet, melt the butter over medium heat. Add the brown sugar and pecans and cook, stirring almost constantly, for about 5 minutes or until the pecans are toasted and fragrant.
  1 tablespoon salted butter, 1 tablespoon dark brown sugar, 1 ½ cups chopped pecans
• Remove from the heat and add a pinch or two of flaky sea salt. Stir to combine.
  Flaky sea salt
• Transfer to a bowl and allow to cool completely. If making ahead of time, store in an airtight container at room temperature until ready to add to the ice cream.

Churn the ice cream:

• Once the ice cream base has chilled, churn according to your ice cream maker’s manufacturer instructions.
• At the end of the churning time, add the toasted pecans. Allow to churn for another 30 seconds to combine, then transfer to a freezer-safe storage container. Allow to harden for about 4 hours in the freezer before scooping and enjoying! (Ice cream will be a soft-serve consistency straight from the ice cream maker.)

Notes

Ingredients

• I highly recommend using a good quality butter, such as Kerrygold or Kirkland Signature Grass-Fed Butter for this recipe.
• If you do not have dark brown sugar, you can use an equal amount of light brown sugar in the ice cream base and add 1 tablespoon of molasses when you add the brown sugar to the browned butter.

Churning

• Make sure you freeze the bowl of your ice cream maker according to the manufacturer instructions prior to churning the ice cream. 
• If you don’t wish to add all of the pecans to the ice cream, you can add as many as you’d like and save the rest to add to snack on or add to a salad.

Nutrition

Serving: 0.5cup | Calories: 394kcal | Carbohydrates: 24g | Protein: 5g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 157mg | Sodium: 97mg | Potassium: 170mg | Fiber: 1g | Sugar: 22g | Vitamin A: 887IU | Vitamin C: 0.3mg | Calcium: 97mg | Iron: 1mg

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