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.

Frequently asked questions

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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.

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

The post Butter Pecan Ice Cream appeared first on Stephie Cooks.

Sun-dried tomatoes are one of those ingredients I fell in love with sometime after college, right along with white beans.

When I was single and living on my own, I ate a lot of things like white bean salad and simple pastas made with lots of sun-dried tomatoes for dinner.

There’s nothing quite as delicious as a savory, creamy pasta made with plenty of cheese and tangy sun-dried tomatoes.

About this creamy sun-dried tomato pasta recipe

This is the kind of pasta that I truly cannot get enough of. It’s rich and savory and comes together easily, making it perfect for a weeknight dinner.

Chicken gets seared and then simmered with tangy sun-dried tomatoes and herbs in a Parmesan cream sauce. Everything gets tossed with cooked pasta and finished with a bit more cheese and basil for serving.

The whole dish comes together in about 40 minutes. Add some garlic bread (or maybe wild garlic and black pepper focaccia) or a kale and white bean salad and your dinner is complete!

Ingredients and substitutions

• Pasta: I like to use penne for this sun-dried tomato pasta, but you can use any short pasta. Farfalle, fusilli, or rigatoni all work well.
• Chicken tenderloins: Cut these into bite-size pieces. You could use boneless, skinless chicken breasts or thighs if you prefer.
• Olive oil: If you are using oil-packed sun-dried tomatoes, you could use some of that oil instead for an extra layer of flavor.
• Heavy cream: You can use half-and-half for a lighter sauce, but keep in mind that the pasta sauce will be thinner.
• Chicken broth: I recommend using low-sodium broth.
• Sun-dried tomatoes: Drain these and slice them if they are large.
• Parmesan cheese: Use freshly grated cheese as it will melt more smoothly into the cream sauce.
• Chili flakes: For a gentle heat. Feel free to omit if you don’t want any heat.
• Cornstarch: This will get mixed with some water before adding to the sauce.
• Fresh basil: This adds a beautiful fresh burst of flavor to the pasta.

You will also need salt and black pepper.

How to make this sun-dried tomato pasta

Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain the pasta.

While the pasta cooks, start the chicken and the sauce. Add the olive oil to a large skillet or sauté pan over medium heat. Add the chicken, salt, and pepper.

Cook the chicken for 5-6 minutes, stirring occasionally. We just want to cook the chicken most of the way; it’ll finish cooking in the sauce.

Turn the heat down to medium-low. Add the sun-dried tomatoes to the pan and cook for 2-3 minutes.

Add the cream and the broth, followed by the Parmesan, salt, pepper, and chili flakes. Let the sauce simmer for 4-5 minutes.

Whisk the cornstarch and cold water until smooth, then add this mixture to the sauce. Stir constantly for a couple of minutes, until the sauce thickens to a nice, creamy consistency.

Add the cooked and drained pasta and toss to coat in the sauce. Add the fresh basil and let simmer for a couple of minutes to allow the pasta to absorb some of the sauce.

Serve, garnishing with extra Parmesan and basil.

Make-ahead and storage tips

The chicken and sauce can be made up to a day ahead. Sear the chicken, then remove to a container to cool. Cook the sauce, then transfer to a separate container.

Store both in the fridge. When ready to eat, cook the pasta and warm the sauce and chicken together in a sauté pan, adding a splash of broth, cream, or some of the pasta cooking water as needed to thin out the sauce.

Store leftovers in the fridge for up to 3 days. Reheat on the stove or in the microwave, adding a splash of broth or cream if needed.

Frequently asked questions

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Sun-Dried Tomato Pasta with Chicken

Penne and pan-seared chicken are tossed in a sun-dried tomato cream sauce in this easy and comforting sun-dried tomato pasta.

Course dinner, Main Course

Cuisine Italian

Keyword cheese, chicken, cream, entree, pasta, sun-dried tomatoes, tomatoes, weeknight recipe

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 829kcal

Equipment

• Pasta pot
• Sauté pan

Ingredients

​For the Pasta

• 8 ounces penne pasta uncooked

For the Chicken

• 1 tablespoon olive oil
• 1 pound chicken tenderloins cut into bite-sized pieces
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper

For the Sauce

• 8 ounces jarred sun-dried tomatoes drained and sliced if large
• 1 cup heavy cream
• 1 1/2 cups low-sodium chicken broth
• 1 cup grated Parmesan cheese
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper
• ¼ teaspoon chili flakes
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• ¼ cup fresh basil chopped and packed

US Customary – Metric

Instructions

• Bring a large pot of well-salted water to a boil. Cook the penne according to package directions until al dente. Drain and set aside.
  8 ounces penne pasta
• Heat the olive oil in a large skillet over medium heat. Add the chicken and toss the chicken pieces with salt and black pepper until evenly coated. Cook for 5–6 minutes, stirring occasionally, until lightly browned and cooked through mostly. The chicken will continue to cook in the sauce.
  1 tablespoon olive oil, 1 pound chicken tenderloins, ½ teaspoon fine sea salt, ¼ teaspoon black pepper
• Reduce heat to medium-low. In the same skillet, add sun-dried tomatoes and let cook for 2-3 minutes. Pour in heavy cream and chicken broth. Stir to combine, then add Parmesan, salt, black pepper, and chili flakes. Simmer gently for 4-5 minutes.
  8 ounces jarred sun-dried tomatoes, 1 cup heavy cream, 1 1/2 cups low-sodium chicken broth, 1 cup grated Parmesan cheese, ½ teaspoon fine sea salt, ¼ teaspoon black pepper, ¼ teaspoon chili flakes
• Whisk the cornstarch and water in a small bowl. Slowly pour into the sauce while stirring. Simmer 1–2 minutes, until the sauce thickens to a creamy consistency.
  2 tablespoons cornstarch, 2 tablespoons cold water
• Add the cooked penne. Toss until the pasta is evenly coated.
• Stir in fresh basil. Cook for 2–3 minutes so the pasta absorbs some sauce. Serve hot with extra Parmesan and basil, if desired.
  ¼ cup fresh basil

Notes

Ingredients

• You can use any short pasta shape, such as farfalle or fusilli, in place of the penne.
• You can use boneless/skinless chicken breasts or thighs in place of the chicken tenderloins.
• Half-and-half can be used in place of the cream for a lighter sauce. Note that the sauce will be slightly thinner.
• Use freshly grated Parmesan for the smoothest melt.
• If the sun-dried tomatoes are packed in oil, you can use the oil from the jar instead of regular olive oil for searing the chicken.

Cooking tips

• Don’t overcook the pasta; it softens more as it simmers in the sauce.
• The pasta sauce thickens quickly once the cornstarch slurry is added, so be sure to stir the sauce constantly.
• Keep the heat at medium-low to prevent the cream from separating.

Storage

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

Nutrition

Calories: 829kcal | Carbohydrates: 65g | Protein: 45g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 162mg | Sodium: 1641mg | Potassium: 1619mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1970IU | Vitamin C: 60mg | Calcium: 312mg | Iron: 3mg

More weeknight dinner recipes

If you love this sun-dried tomato pasta, you should check out:

• Turkey sweet potato chili
• One-pot enchilada pasta
• Yogurt-marinated chicken skewers
• White bean chicken chili
• Homemade sloppy joes

The post Sun-Dried Tomato Chicken Pasta appeared first on Stephie Cooks.

I’ll admit, I can be a bit persnickety about soups. I have some very specific rules about broth-based soups that make no sense to anyone who lives outside of my own brain.

Quick and easy tortellini soup: Always ok.

Most chicken noodle soups: Suspicious.

Chicken and rice soup: Almost always acceptable. (Especially if it’s avgolemono.)

See? No rhyme or reason. (This drives my husband up the wall.) But for some reason, chili recipes always get a pass. I’ll happily eat white bean chicken chili for days on end, and this turkey sweet potato chili gets two thumbs up, too.

And I swear, it’s not just because I’m obsessed with sweet potatoes.

Hearty turkey sweet potato chili

This turkey sweet potato chili is a bowl full of comfort. Even better, it’s the kind of recipe you can make on a weeknight in one pot, with very little effort or brain power.

This chili simmers lean ground turkey, cubed sweet potatoes, black beans, and jalapeño peppers together in a tomato-based broth. It has a bit of smoky heat to it, which contrasts perfectly with the slight earthy sweetness of the sweet potatoes.

Serve it alongside a slice of your favorite homemade cornbread (or sweet potato cornbread to complete the theme), and you’ve got a cozy meal that’s not just delicious, it’s also good for you.

Ingredients you’ll need

The main components of this recipe include:

• Ground turkey: You can substitute this with ground chicken or even lean ground beef if you prefer.
• Diced sweet potatoes: Look for a large sweet potato, around 12 ounces.
• Black beans: Drain and rinse these.
• Jalapeño: This adds a lovely mild heat. Remove the ribs and seeds to keep it mild, or leave them in for a spicier chili.
• Chicken broth: I use a 14.5-ounce can here, but if you only have a carton or homemade broth, use just shy of 2 cups.
• Tomato paste: We are going to toast this a bit, which will make a huge difference in deepening the flavor.
• Fire-roasted diced tomatoes: You can use regular diced tomatoes, but the fire-roasted ones add — you guessed it — even more flavor.
• Tomato sauce: To finish out the tomato-y broth.

Other ingredients you’ll need include olive oil, diced onion, minced garlic, and spices. For the spice blend, I like to use chili powder, ground cumin, smoked paprika, and dried oregano.

And, of course, you can never forget the salt and pepper!

How to make this turkey sweet potato chili

Grab a large pot or Dutch oven and heat the oil over medium heat. Add the onion and jalapeño and sauté for about 5 minutes, until the vegetables are softened. Add the garlic and cook for another 30 seconds.

Add the ground turkey and let it cook, breaking it apart with a spoon as it browns. It’ll take about 6-8 minutes to fully cook.

Now add the tomato paste and cook for 1 minute, stirring as it cooks. This is going to deepen the flavor — this small step really does make a big difference!

Stir in the spices, then pour in the chicken broth. Be sure to scrape up any of the browned bits from the bottom of the pot.

Add the sweet potato, black beans, tomatoes, tomato sauce, and water. Bring to a boil, then reduce to a simmer, cover, and cook for 25-30 minutes.

Once the sweet potatoes are tender, give the chili a taste and add more salt and/or pepper as needed before serving.

We like to top our turkey sweet potato chili with sour cream or plain greek yogurt, diced or pickled jalapeños, diced green onion, fresh cilantro, or even pickled onions!

Substitutions and variations

• Swap the meat: Use ground chicken or lean ground beef instead of ground turkey.
• Change the beans: Don’t like or don’t have black beans on hand? Pinto beans or kidney beans work great, too!
• Use squash instead of sweet potato: Cubed butternut squash is a great alternative to the sweet potato. It has a similar texture and earthy sweetness that works well in this recipe.
• Swap the broth: Vegetable broth keeps the chili just as flavorful. If you only have cartons or homemade broth or stock, use just shy of 2 cups.
• Make it thicker: For a thicker chili, either reduce the water to 1/2 cup and/or simmer the chili uncovered for the last 5-10 minutes.
• Adjust the heat level: For a milder chili, leave out the jalapeño. For a spicier chili, do not remove the seeds and ribs of the jalapeño and/or add a few dashes of your favorite hot sauce.
• Make it in the slow cooker: Cook the onions, jalapeño, garlic, and turkey in a skillet as directed. If you have time, add and toast the tomato paste, too. Transfer this mixture to a slow cooker, add the rest of the ingredients, and cook on low for 5-6 hours or on high for 3-4 hours, until the sweet potatoes are tender.

Storage tips

Leftovers can be stored in an airtight container in the fridge for up to 4 days.

You could also make this turkey sweet potato chili recipe ahead of time and freeze it for up to 3 months. I like freezing individual portions in Souper Cubes for extra quick and easy lunches or dinners..

FAQs

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Turkey Sweet Potato Chili

Ground turkey, sweet potato, jalapeño, and black beans are simmered in a smoky tomato-based broth for a hearty bowl of comfort. Serve this turkey sweet potato chili alongside a slice of cornbread for a cozy, weeknight-friendly dinner.

Course dinner, Main Course

Cuisine American

Keyword beans, chili, easy recipe, soup, sweet potatoes, turkey, weeknight recipe

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 303kcal

Equipment

• 6-qt Dutch oven

Ingredients

• 1 tablespoon olive oil
• ½ cup diced yellow onion about half a small onion
• 1 fresh jalapeño seeded and diced
• 3 cloves garlic minced
• 1 pound ground turkey
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 ½ teaspoons ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• 1 teaspoon fine sea salt
• ½ teaspoon ground black pepper
• 1 (14.5-ounce can) low-sodium chicken broth
• 1 large sweet potato peeled and cut into ½-inch cubes (about 12 ounces or 2.5 cups cubed)
• 1 (15-ounce) can black beans drained and rinsed
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 (8-ounce) can tomato sauce
• 1 cup water

Optional toppings for serving:

• Fresh or pickled jalapeño slices
• Sour cream or plain greek yogurt
• Fresh cilantro

US Customary – Metric

Instructions

• Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and jalapeño and cook for 4–5 minutes, until softened.
  1 tablespoon olive oil, ½ cup diced yellow onion, 1 fresh jalapeño
• Stir in garlic and cook for 30 seconds, just until fragrant.
  3 cloves garlic
• Add ground turkey. Cook, breaking it apart with a spoon, until browned and cooked through, about 6–8 minutes.
  1 pound ground turkey
• Stir in tomato paste and cook for 1 minute to deepen the flavor.
  2 tablespoons tomato paste
• Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to coat the turkey evenly in the spices.
  1 tablespoon chili powder, 1 ½ teaspoons ground cumin, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, 1 teaspoon fine sea salt, ½ teaspoon ground black pepper
• Pour in the chicken broth and scrape any browned bits from the bottom of the pan.
  1 (14.5-ounce can) low-sodium chicken broth
• Add sweet potato, black beans, diced tomatoes, tomato sauce, and water. Stir well.
  1 large sweet potato, 1 (15-ounce) can black beans, 1 (14.5-ounce) can fire-roasted diced tomatoes, 1 (8-ounce) can tomato sauce, 1 cup water
• Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until the sweet potatoes are tender.
• Taste and adjust salt or heat as needed. Add toppings as desired. Serve warm.
  Fresh or pickled jalapeño slices, Sour cream or plain greek yogurt, Fresh cilantro

Notes

• Store leftover chili in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
• For a thicker chili, reduce the water to 1/2 cup or simmer the chili uncovered for the last 5-10 minutes to reduce some of the liquid.
• To make this in the slow cooker, sauté the onions, jalapeño, garlic, and turkey in a skillet as directed. If you have time, add and toast the tomato paste, too. Transfer this mixture to a slow cooker, add the rest of the ingredients, cover, and cook on low for 5-6 hours or on high for 3-4 hours, until the sweet potatoes are tender.

 

Nutrition

Calories: 303kcal | Carbohydrates: 38g | Protein: 28g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 831mg | Potassium: 969mg | Fiber: 10g | Sugar: 7g | Vitamin A: 9181IU | Vitamin C: 11mg | Calcium: 90mg | Iron: 4mg

The post Turkey Sweet Potato Chili appeared first on Stephie Cooks.

As any parent can attest, there’s nothing a young kiddo loves more than berries. And we’re especially big on strawberries. Fresh strawberries, frozen strawberries, freeze-dried strawberries, strawberry ice cream…she loves them all.

Put her in front of a kids’ charcuterie board and she’ll go right for the berries every time.

This year, our daughter wanted strawberry frosting on the cupcakes for her birthday party. I used a doctored cake mix shortcut for the cupcakes, but decided I might as well go all in on the frosting.

Let’s just say that this strawberry buttercream was the hit of the party.

The perfect strawberry buttercream recipe

There are a lot of ways to make strawberry frosting, and I’ve tried most of them. I’ve made it with fresh strawberry puree and with strawberry jam, but using freeze-dried berries is by far my favorite. And I think it gives the very best result.

Freeze-dried strawberries have a very strong flavor. When you crush them into a powder, it really allows that flavor to infuse into every bit of the silky frosting. Plus, there isn’t any extra liquid to throw off the ratio of your buttercream.

You end up with the creamiest, fluffiest buttercream that is absolutely bursting with strawberry flavor.

Ingredients you’ll need

This pink strawberry frosting gets its flavor and color from freeze-dried strawberries. Depending on your grocery store, you can often find them with the snacks, although sometimes you can find them near the dried fruit.

The rest of the ingredients are pretty standard for most American buttercream recipes. Unsalted butter is the base and should be softened to room temperature. This will give you the smoothest texture in your frosting. If you only have salted butter, omit the salt in the recipe.

Powdered sugar (aka confectioners’ sugar), milk, vanilla extract, and a pinch of salt make up the rest of the ingredients. Heavy cream or half-and-half will work in place of the milk, and you can easily use vanilla bean paste instead of the extract.

Don’t be tempted to skip the salt (unless you’re using salted butter). Just a pinch makes a huge difference in balancing the flavors of the buttercream.

How to make my strawberry buttercream

Start by crushing the freeze-dried strawberries until they are mostly finely crushed. You can do this in a food processor or with a rolling pin, but I often just do it with my hands. They don’t need to be a totally uniform powder; it’s ok if there are still some bigger pieces mixed in.

Add the crushed strawberries and the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high speed for about 5 minutes, until the butter is very creamy. Scrape the sides and bottom of the bowl with a spatula as needed.

Turn the mixer to low speed and slowly add the powdered sugar, 1 tablespoon of the milk, the vanilla, and a pinch of salt. Mix until combined. If needed, add more milk 1 teaspoon at a time until the frosting is your desired consistency.

Now turn the mixer back up to medium-high speed and beat the frosting for 5 more minutes. I know this seems like a long time, but it is what makes the strawberry buttercream super fluffy.

Now you can use the frosting right away or store it to use later!

Make-ahead and storage tips

Strawberry buttercream can be made ahead of time and stored in the fridge or freezer until you’re ready to use it.

Transfer the frosting into an airtight container. You can press a layer of plastic wrap right to the top of the frosting for extra protection in the freezer if you’d like.

Store in the refrigerator for up to 5 days or in the freezer for up to 1 month. If freezing, thaw in the refrigerator overnight.

When you’re ready to use the frosting, let it sit on the counter to come to room temperature. Whip it with an electric mixer for a few minutes, adding a splash of milk or cream to revive the consistency if needed.

Uses

This strawberry buttercream is a dream on any of your favorite cakes and cupcakes, such as homemade yellow cake or easy chocolate cupcakes. You could even use it on peanut butter cake for a pb&j feel!

But don’t overlook other ways to enjoy it (other than digging right in with a spoon, like my daughter likes to do). You could use it as a filling for cupcakes or even sandwich it between cookies, such as no-chill sugar cookies or my chewy chocolate chipless cookies.

FAQs

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Strawberry Buttercream

Fluffy strawberry buttercream frosting is made with freeze-dried strawberries for a burst of fresh strawberry flavor in every bite. Spread or pipe this creamy frosting onto any of your favorite cakes and cupcakes or sandwich it between cookies.

Course Dessert

Cuisine American

Keyword birthday cake, buttercream, cake, cupcakes, frosting, fruit dessert, holidays, strawberries, valentine’s day

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 12

Calories 219kcal

Equipment

• KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer
• Piping bags and tips

Ingredients

• 0.6 ounces freeze-dried strawberries about 1 cup
• ¾ cup unsalted butter softened to room temperature
• 12 ounces powdered sugar about 3 cups
• 1 to 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 Pinch of salt

US Customary – Metric

Instructions

• Crush the freeze-dried strawberries until they are mostly finely crushed. Don’t worry if there are still some larger pieces.
  0.6 ounces freeze-dried strawberries
• In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with an electric hand mixer, beat the crushed strawberries and butter on medium-high speed for about 5 minutes. The butter should be very creamy.
  ¾ cup unsalted butter
• With the mixer on low, slowly add the powdered sugar, followed by 1 tablespoon of the milk, the vanilla, and a pinch of salt. Mix to combine. If necessary, add additional milk 1 teaspoon at a time until reaching your desired consistency.
  12 ounces powdered sugar, 1 to 2 tablespoons milk, 1 teaspoon vanilla extract, 1 Pinch of salt
• Turn the mixer back up to medium-high speed and beat for another 5 minutes, until very fluffy.
• Spread or pipe onto cupcakes as desired.

Notes

• Makes enough to frost 12 cupcakes, a 9-inch single-layer cake, or the top of a 9×13-inch sheet cake. Double the recipe to generously fill and frost 24 cupcakes, a 9-inch double-layer cake, or the top and sides of a sheet cake.
• Frosting can be made ahead and stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month. If frozen, let thaw in the fridge overnight. Bring to room temperature before using and beat with an electric mixer for a few minutes, mixing in a splash or two of milk as needed to revive the consistency.

Nutrition

Calories: 219kcal | Carbohydrates: 30g | Protein: 0.2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 6mg | Potassium: 25mg | Fiber: 0.2g | Sugar: 29g | Vitamin A: 357IU | Vitamin C: 17mg | Calcium: 6mg | Iron: 0.3mg

The post Strawberry Buttercream Frosting appeared first on Stephie Cooks.

Not to be dramatic, but my family takes our pie recipes very seriously. Don’t get between us and a slice of rhubarb pie. Or French coconut pie. Or…well, you get the idea.

It wasn’t too often that my mom added a new pie to the permanent rotation, but this oatmeal pie is one that she came across one year in an issue of Midwest Living magazine. Given its similarities to pecan pie — and the addition of coconut, a family-favorite ingredient — she added it to the to-try list immediately.

Let’s just say that we were obsessed at first bite and it was added to the “keeper” list, as my dad would say.

I’ve tweaked the original recipe a bit over the years, but the heart of the recipe remains the same, and it’s every bit as delicious as the original.

What is oatmeal pie?

Oatmeal pie is an old-fashioned recipe that is similar to pecan pie. Oats, coconut, and (optional) pecans are baked into a sweet, slightly custardy filling.

Many versions of this old-fashioned favorite use corn syrup in the filling. But my version, just like my mom’s pecan raisin pie, is made without any corn syrup. Instead, I use maple syrup, which adds a subtle flavor that plays perfectly with the nutty oats.

It’s like finding a way to turn a big stack of oatmeal cookies into a pie. It’s absolutely one of those pies you can imagine your grandma making.

The history of oatmeal pie is debated. Some say it was created in the South during the Civil War, while others say it was created by the Amish. Either way, the consensus seems to be that it was developed as a replacement to pecan pie when pecans were either in short supply or too expensive.

You may see it referred to as “poor man’s pecan pie” or “mock pecan pie.” The combination of the oats and coconut in the custardy filling give you a very similar feel to pecan pie, but without the nuts.

I like to add a handful of pecans to mine, but they are optional! Feel free to omit them to make this a nut-free pie.

Ingredients you’ll need

To make my oatmeal pie recipe, you will need:

• Large eggs
• Maple syrup: You could use honey, but it will change the flavor profile of the pie.
• Sugar: A combination of granulated sugar and light brown sugar, thought dark brown sugar will also work. You can use all granulated sugar if that’s all you have on hand.
• Milk: I have only made this pie with cow’s milk, but a non-dairy milk should work if you need a dairy-free alternative.
• Unsalted butter: Melted and cooled.
• Vanilla: You can use vanilla extract or vanilla bean paste.
• Sweetened flaked coconut: I have tried this recipe with unsweetened coconut and honestly, it just wasn’t as good. Use the sweetened stuff.
• Rolled oats: I like the chewiness that rolled oats add to this pie, but quick oats would also work. Do not use instant oats.
• Chopped pecans: These are optional. Feel free to omit them if you are baking for someone with an allergy.
• Unbaked pie shell: I prefer this pie with my homemade pie crust, but a store-bought pie crust will work fine! You can use a refrigerated crust or a frozen deep-dish crust. Since the filling is naturally gluten free, use your favorite gluten-free crust if you are feeding anyone with a gluten allergy or intolerance.

Scroll down to the recipe card for the full recipe, including ingredient amounts.

How to make this easy oatmeal pie

If you can stir things together and pour the filling into a pie crust, you can make this oatmeal pie. Seriously, it’s that easy.

In a large bowl, whisk together the eggs, maple syrup, and sugars until smooth and well combined. Whisk in the milk, melted butter, vanilla, and salt.

Switch over to a spatula and stir in the coconut, oats, and pecans (if using). Once that is well combined, place the pie shell on a rimmed baking sheet and pour in the filling.

Bake the pie at 350°F for 45-55 minutes. The oatmeal pie is done when the filling is evenly puffed and the center is set. It’s ok if there’s still a slight jiggle to the center.

If the pie crust is browning too quickly before the pie is done, cover the edges lightly with aluminum foil or a pie shield.

Let the pie cool on a wire rack before slicing and serving with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage tips

Once the oatmeal pie has cooled, it can be covered and stored in the refrigerator for up to 3 days. It’s just as good cold from the fridge as it is at room temperature.

If storing the whole pie, I like to keep mine in a pie keeper. If there’s just a few slices left, I transfer them to an airtight container for storage.

You could also freeze this oatmeal pie if you are making it head of time. Since it is so similar to pecan pie, follow the same directions as my friend Megan lays out for freezing her maple pecan pie: freeze on a baking sheet until solid, then vacuum seal to store, and thaw in the fridge overnight before serving.

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Old-Fashioned Oatmeal Pie

A delicious alternative to pecan pie, this old-fashioned oatmeal pie pairs oats and coconut with a gooey filling. This easy pie will quickly become a family favorite!

Course Dessert

Cuisine American

Keyword christmas, coconut, easter, family recipe, holidays, oats, pecans, pie, thanksgiving

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Calories 482kcal

Equipment

• 9-inch pie plate
• Pie crust shield

Ingredients

• 3 large eggs
• ¾ cup maple syrup
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• ¼ cup milk
• 6 tablespoons unsalted butter melted and cooled
• 1 teaspoon vanilla extract or vanilla bean paste
• ¼ teaspoon fine sea salt
• 1 cup sweetened flaked coconut
• ¾ cup rolled oats
• ½ cup chopped pecans optional
• 1 9-inch unbaked pie shell

US Customary – Metric

Instructions

• Preheat oven to 350°F.
• In a large bowl, whisk the eggs, maple syrup, and both sugars until smooth and well combined. Add the milk, butter, vanilla, and salt; whisk until well combined.
  3 large eggs, ¾ cup maple syrup, ½ cup granulated sugar, ¼ cup packed light brown sugar, ¼ cup milk, 6 tablespoons unsalted butter, 1 teaspoon vanilla extract or vanilla bean paste, ¼ teaspoon fine sea salt
• Switch to a spatula and stir in the coconut, oats, and pecans until well distributed.
  1 cup sweetened flaked coconut, ¾ cup rolled oats, ½ cup chopped pecans
• Set the pie shell on a rimmed baking sheet. Pour the filling into the pie shell; the pie will be quite full.
  1 9-inch unbaked pie shell
• Bake for 45-55 minutes or until the filling is evenly puffed and the center is set. Let the pie cool completely on a wire rack before serving.

Notes

• Pie can be served at room temperature or chilled in the refrigerator prior to serving.
• Cover and store leftovers in the refrigerator for up to 3 days.
• You can use a refrigerated pie crust, frozen pie crust, or half a recipe of my homemade pie crust for this pie.
• If the pie crust is browning too quickly before the pie is done baking, cover the edges lightly with foil or a pie shield.

Nutrition

Serving: 1slice | Calories: 482kcal | Carbohydrates: 62g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 223mg | Potassium: 229mg | Fiber: 3g | Sugar: 42g | Vitamin A: 368IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 2mg

The post Oatmeal Pie appeared first on Stephie Cooks.

When I moved into my first apartment — around the time I started this site, in fact — one of the ingredients I really fell in love with was white beans. They quickly became a pantry staple for me.

Listen, there’s not much you can’t do with a can of white beans. They’re inexpensive, good for you, and they’re delicious. I regularly add them to pasta, toss them into soups (such as white bean chicken chili or quick and easy tortellini soup), turn them into garlic parmesan white bean dip, and more.

I am also very into using them as a base for hearty salads, such as this white bean and artichoke salad.

Why you’ll love this white bean salad

I admit that I have a love-hate relationship with your typical green salad. But put a salad like this one in front of me? I’m all in.

This particular white bean salad recipe has a little bit of everything: Creamy white beans, crisp red onion, briny marinated artichokes, and a perfectly tangy vinaigrette to pull it all together. It’s the kind of recipe that feels really luxurious but is so easy to throw together.

It’s also one of those unique salads that gives you the bold, fresh flavors you crave in a recipe you can make all year round. By pairing some pantry staples with fresh red onion and fresh parsley, we can make a delicious salad even in the middle of winter.

I don’t know about you, but that’s a big win here in snowy Illinois.

How to make this easy white bean salad

This white bean salad is easy enough to make in the middle of the week, but fancy enough to serve to dinner guests. Let’s talk through what you’ll need and how to make it.

Ingredients you’ll need

The dressing for this salad is a simple red wine vinaigrette. You’ll need:

• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes
• Fine sea salt and freshly ground black pepper (to taste)

I like to use extra virgin olive oil in salad dressings, but regular olive oil will work fine, too.

You can always cut down on the red pepper flakes if you’re spice-adverse, or increase them if you want a little more heat.

For the salad itself, you’ll need:

• 1 (15-ounce) can white beans, drained and rinsed
• 1 (14-ounce) jar marinated artichoke hearts, drained and chopped
• ½ cup roasted red peppers, diced
• ½ cup thinly sliced red onion
• ¼ cup fresh parsley, chopped
• Fine sea salt and freshly ground black pepper, to taste

Any white beans will work for this salad. Cannellini beans (aka white kidney beans) and great northern beans are my two favorites and the ones I reach for the most. Make sure to drain and rinse them so they don’t make the dressing cloudy.

If you struggle with the “bite” from raw red onion, soak the red onion slices in ice water for 10-20 minutes before adding them to the recipe. This will make them less astringent and give them a milder flavor.

Making this recipe

Start by making the dressing. Add the olive oil, vinegar, oregano, red pepper flakes, and a pinch of salt and pepper to a bowl or jar and whisk to combine. Taste and add more salt and/or pepper as needed.

Grab a large bowl and add the beans, chopped artichoke hearts, chopped roasted red peppers, onion, parsley, and another big pinch of salt and pepper.

Add the dressing and gently toss to combine. Be gentle so that you don’t smash or break down the beans!

Give everything a taste and season with additional salt and/or pepper as desired.

You can serve this salad right away, but it’s even better if you let it rest for at least 20-30 minutes in the refrigerator. This allows the flavors to really meld before serving.

When serving salads like this one cold, taste them once more after chilling but before serving. Cold temperatures can slightly dull seasoning, so you may find your white bean salad needs an extra pinch of salt or pepper after chilling.

Serving suggestions

This simple white bean salad is the perfect side to just about any main dish. The bright flavors make it pair well with everything from sous vide salmon to roasted boneless leg of lamb.

You can also bulk it up with some added protein, such as yogurt-marinated chicken skewers or some grilled boneless skinless chicken thighs, to turn it into a full meal. You can even serve it over a bed of arugula or mixed greens or even pasta to stretch it even further!

Storage and make-ahead tips

This white bean salad actually tastes best if if you make it a little while before you plan to serve it. Perfect for a meal prep situation, right?

Make the salad up to 1 day ahead of time, but don’t add the parsley yet. Cover and refrigerate until you’re ready to eat, then add the fresh herbs for the brightest flavor.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Make sure to stir it before digging in, as the dressing may settle to the bottom.

Ingredient substitutions and variations

Consider the recipe as written in the recipe card to be your base canvas. There are plenty of ways to adjust this salad based on the ingredients you like best or have on hand!

• Swap the white beans for chickpeas or butter beans. Be sure to drain and rinse them before adding them to the salad.
• Use shallot in place of the red onion for a milder flavor.
• Lemon juice or apple cider vinegar can both be used in place of red wine vinegar in the dressing. They’ll each give the salad a slightly different flavor profile, so experiment to find what you like best!
• Don’t have fresh parsley? Try using fresh basil or fresh dill instead.
• Add some crumbled feta cheese for an extra layer of flavor. Since feta is a bit salty, be sure to go light on the salt and taste to adjust the seasonings accordingly.
• During the summer when more fresh produce is in season, you could even toss in some diced cucumbers or quartered cherry tomatoes.

No matter how you enjoy it, this white bean and artichoke salad is one you’ll want to return to again and again!

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White Bean and Artichoke Salad

Made with creamy white beans, marinated artichoke hearts, roasted red peppers, and a simple dressing, this white bean salad is the perfect side dish any time of year. Add some protein to turn this simple salad into a full meal!

Course Side Dish

Cuisine Mediterranean

Keyword artichokes, beans, easy recipe, lunch, salad, weeknight dinner

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 209kcal

Equipment

• Stainless Steel Mixing Bowls (Set of 6)

Ingredients

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes
• Fine sea salt and freshly ground black pepper to taste

For the Salad:

• 1 (15-ounce) can white beans (cannellini or Great Northern) drained and rinsed
• 1 (14-ounce) jar marinated artichoke hearts drained and chopped
• ½ cup roasted red peppers diced
• ½ cup thinly sliced red onion
• ¼ cup fresh parsley chopped
• Fine sea salt and freshly ground black pepper to taste

US Customary – Metric

Instructions

• In a small bowl or jar, whisk together the olive oil, red wine vinegar, dried oregano, red pepper flakes, salt, and black pepper until well combined.
  3 tablespoons olive oil, 2 tablespoons red wine vinegar, ½ teaspoon dried oregano, ¼ teaspoon crushed red pepper flakes, Fine sea salt and freshly ground black pepper
• In a large mixing bowl, add the white beans, chopped artichoke hearts, roasted red peppers, red onion, parsley, salt and pepper.
  1 (15-ounce) can white beans (cannellini or Great Northern), 1 (14-ounce) jar marinated artichoke hearts, ½ cup roasted red peppers, ½ cup thinly sliced red onion, ¼ cup fresh parsley, Fine sea salt and freshly ground black pepper
• Pour the dressing over the salad and gently toss until everything is evenly coated. Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.
• Serve right away, or refrigerate for about 30 minutes to allow the flavors to meld before serving.

Notes

• This recipe can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. Wait until you’re ready to serve to add the fresh herbs for the brightest flavor.
• Store leftovers in an airtight container for up to 3 days.
• If you don’t love the astringent “bite” of raw red onion, soak the onion slices in ice water for 10-20 minutes before adding them to the salad.
• Lemon juice or apple cider vinegar can be used in place of the red wine vinegar in the dressing.

Nutrition

Calories: 209kcal | Carbohydrates: 6g | Protein: 1g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 622mg | Potassium: 55mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1440IU | Vitamin C: 34mg | Calcium: 37mg | Iron: 1mg

The post White Bean and Artichoke Salad appeared first on Stephie Cooks.

Something you might not know about me is that I am a published author.

I write spicy romantic comedies under the combined pen name Jules Kyle with my friend Khrystian. Our first book, Royally Yours, came out last fall.

Obviously, because I am who I am, food often plays an important role in our books. So it’s become a “thing” for us to include recipes for some of the mentioned foods at the back of our books.

Gingerbread cake, linzer cookies, and cranberry nut bread all make an appearance at the back of Royally Yours.

In our second book, Hopelessly Yours (out spring 2026), crepes (or crêpes) and chocolate cake both make an appearance in the story and thus are included in the back of the book.

My co-author, Khrystian, loves to make crepes for her family. They’re one of her daughter’s favorite dinners, so the recipe we include is the one that Khrystian makes on a regular basis.

And since everyone who is anyone loves a good crepe, it felt like a good time to share Khrystian’s recipe with all of you, too!

Why you’ll love this easy crepe recipe

I don’t know about you, but I used to think that crepes were hard to make or that you needed a bunch of fancy equipment to pull them off.

I have never been more delighted to be wrong. (And that’s saying a lot, because I usually hate being wrong about things!)

While crepes are much thinner and more delicate than your typical buttermilk pancakes, they don’t have to be fussy to make.

You mix the batter in your food processor (although you can also make it by hand) and can use your favorite nonstick skillet to cook the crepes. A fancy crepe pan is not necessary!

I also love this recipe because it’s super versatile. You can fill these crepes with your favorite sweet or savory fillings, or even adjust the crepes themselves to be more sweet or more savory.

Serve them for brunch, dinner, or dessert—they’re perfect any time!

How to make these easy homemade crepes

Alright, I promised you these are simple to make, now it’s time to prove it to you.

Ingredients you’ll need

For very basic crepes, you will need:

• 1 cup all-purpose flour
• 2 large eggs
• 1/2 cup milk
• 1/2 cup water
• 2 tablespoons melted unsalted butter
• 1/4 teaspoon fine sea salt

When measuring the flour, make sure to fluff it before spooning it into the measuring cup, then sweep across the top of the measuring cup to level it. This is the most accurate way to measure flour by volume and will make sure your crepes turn out perfect every time.

I always use whole milk in this recipe, but any milk will work here.

Making the crepes

To make the batter, add all of the ingredient to a blender. Cover and blend, starting on low and increasing the speed to high, just until the batter is smooth and well combined.

Some recipes call for resting the batter before cooking the crepes, but I have found that isn’t necessary. Feel free to use the batter right away or cover and store it in the refrigerator for as long as overnight.

Heat a 10-inch nonstick skillet or crepe pan over medium heat. Rub a small amount of butter across the bottom of the pan, then immediately use a paper towel to evenly distribute the butter and remove any excess.

Add 3-4 tablespoons of the batter into the center of the pan. Immediately swirl and tilt the pan in a circular motion to spread the batter in a thin, even layer.

Let the crepe cook for 1-2 minutes. It’s ready to flip when the top appears dry and the bottom is very lightly golden.

Flip the crepe. I like to do this by using a thin spatula to loosen the edges of the crepe. I then use my fingers to pick it up by the edge and gently flip it over.

Cook on the second side for about 30 seconds, until it is also lightly golden.

Remove the crepe to a plate or wire rack. Repeat with the remaining batter, adding more butter to the pan as needed to keep the crepes from sticking.

Sweet and savory recipe variations

The recipe above and in the recipe card below is for very basic crepes that can be served with sweet or savory fillings.

If you prefer to make sweet crepes, you can add 1-3 tablespoons of granulated sugar to the batter. The sugar will increase the caramelization when cooking, so your crepes may end up more golden brown.

If you plan to only serve these with a savory filling, you can stir a couple tablespoons of finely chopped herbs, such as fresh chives, into the batter before cooking.

Filling suggestions

You can roll or fold your crepes and serve them with almost any filling you can imagine.

Some sweet fillings that are perfect for breakfast or dessert include:

• Fresh fruit and lightly sweetened whipped cream
• Sliced bananas and Nutella or nut butter, such as peanut butter or even pecan butter
• Jam or fruit sauces, such as strawberry coulis
• Sweet whipped ricotta

You can also turn them into crepes suzette and top them with vanilla ice cream!

But you can also go savory! Some of Khrystian and her family’s favorite fillings include:

• Ham and cheese
• Sautéed spinach, mushrooms, onions, and garlic

Storage tips

To store leftovers, stack cooled crepes with pieces of parchment or wax paper between each one. Place in an airtight container or gallon-size zip-top bag.

Store in the refrigerator for up to 3 days or in the freezer for up to 1 month. Thaw in the friegerator overnight or at room temperature for a couple of hours.

Reheat crepes in a nonstick skillet before serving.

Frequently asked questions

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Easy Crepes

You don't need any special pans to make these easy crepes! Serve these thin, delicate crepes with your favorite sweet or savory fillings for a delicious breakfast, dinner, or dessert.

Course Breakfast, Brunch

Cuisine French

Keyword easter, easy recipe, holidays, mother’s day, pancakes, quick and easy

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8 crepes

Calories 107kcal

Equipment

• Blender
• 10-inch skillet

Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 1/2 cup milk
• 1/2 cup water
• 2 tablespoons unsalted butter melted, plus extra for the pan
• 1/4 teaspoon fine sea salt

US Customary – Metric

Instructions

• Add all of the ingredients to a blender. Blend, starting on low and increasing the speed to high, just until the batter is smooth and well combined.
  1 cup all-purpose flour, 2 large eggs, 1/2 cup milk, 1/2 cup water, 2 tablespoons unsalted butter, 1/4 teaspoon fine sea salt
• Heat a 10-inch skillet or crepe pan over medium heat. Rub a small amount of butter across the bottom of the pan, then use a paper towel to evenly distribute the butter and remove the excess.
• Pour 3-4 tablespoons of the crepe batter into the center of the pan. Immediately begin swirling and tilting the pan to spread the batter across the pan in a thin, even later.
• Allow to cook for 1-2 minutes, or until the top appears dry and the bottom is very lightly golden. Flip and cook for another 30 seconds, until the second side is lightly golden.
• Remove the crepe to a plate or wire rack. Repeat with the remaining batter, adding more butter to the pan as needed.
• Serve crepes warm with your desired fillings.

Notes

• Some filling suggestions include:
  • Fresh berries and whipped cream
  • Bananas and nutella or peanut butter
  • Ham and cheese
  • Sautéed spinach, mushrooms, onions, and garlic
• If you do not have a blender, the crepe batter can be made by hand. Make sure to add the wet ingredients to the flour slowly, whisking well, to get the batter as smooth as possible.
• If you prefer sweet crepes, you can add 1-3 tablespoons granulated sugar to the batter. For savory crepes, feel free to stir finely chopped fresh herbs into the batter just before cooking.
• Batter can be made as early as the night before and stored, covered, in the refrigerator until ready to use. Cooked and cooled crepes can also be stacked with pieces of parchment paper between each layer and stored in a zip-top freezer bag in the refrigerator for up to three days or in the freezer for up to one month. Crepes can be reheated in a nonstick pan before serving.

Nutrition

Serving: 1crepe | Calories: 107kcal | Carbohydrates: 13g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 96mg | Potassium: 56mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 172IU | Calcium: 29mg | Iron: 1mg

The post Easy Crepes appeared first on Stephie Cooks.

This white bean chicken chili is another recipe out of my mom’s “best recipes” binder.

I have no idea where it originally came from. It’s been in our family’s rotation that that info has long since been lost. Although we’ve also tweaked the recipe over the years, as we tend to do. (Looking at you, homemade chicken pot pie.)

I have always enjoyed this recipe, but I have an even greater appreciation for it now that I’m a parent. You mean that I can make dinner in one pot in half an hour?

I could not be more sold.

You’ve got tender chicken, creamy white beans, zesty green chiles, and a flavorful broth all in one bowl. Your busy weeknights just got more delicious with this one!

Why you’ll love this white bean chicken chili recipe

White bean chicken chili is perfect for those weeknights when you need something delicious but just don’t have the time or energy for a complicated recipe. It comes together in about 30 minutes and the hardest part is dicing the onion and grating the cheese.

Many of the ingredients are pantry staples. Keep what you need on hand and all you’ll need to grab is a rotisserie chicken and some monterey jack cheese.

This is also a great recipe if you’re meal prepping. Make it at the beginning of the week and store it in the fridge or freezer until you’re ready for dinner.

I make this chicken chili recipe on the stove, but it could easily be adapted for the slow cooker. This would be especially great if you’re making it for game days and want guests to be able to serve themselves.

Serve it up with a slice of cast iron skillet cornbread and add your favorite toppings and you’ve got the perfect meal!

More easy dinner recipes: one-pot enchilada pasta • quick and easy tortellini soup • sheet pan sausage and veggies

How to make this white bean chicken chili

If you can diced an onion and grate cheese, you can make this easy chicken chili. You ready to see just how simple it is?

Ingredients you’ll need

To make my white bean chicken chili, you’ll need:

• 2 tablespoons olive oil
• 2 diced medium onions 
• 5 minced cloves garlic
• 2 (4-ounce) cans diced green chiles
• 4 teaspoons ground cumin
• 1 ½ teaspoons dried oregano
• ¼ to ½ teaspoon cayenne pepper
• 4 cups (1 quart) chicken stock
• 3 (15-ounce) cans cannellini beans
• 4 cups cooked and shredded chicken
• 8 ounces (about 2 cups) shredded monterey jack cheese
• Salt and pepper to taste

See what I mean about how most of those ingredients are things you can keep on hand in your pantry?

I use mild green chiles in this recipe, but you can use medium or hot green chiles if you prefer a spicier chili.

Any white beans will work just fine. Cannellini beans tend to be my go-to, but navy beans or great northern beans will work great! We’ll drain and rinse 1 can of the beans and leave the other 2 undrained to help thicken the chili a bit.

4 cups of shredded chicken is about how much meat you get from a whole rotisserie chicken.

I recommend shredding the monterey jack cheese yourself. It will melt better into the chili than pre-shredded cheese.

The amount of salt you need to add will depend largely upon the brand of beans and stock you use and how much sodium they contain. Definitely give the chili a taste before serving so you can adjust the seasoning as needed!

Making this recipe

Grab your favorite dutch oven or heavy-bottomed soup pot. Add the oil and heat over medium-high heat until the oil is shimmering.

Add the onion and a big pinch of salt. Cook, stirring frequently, until the onions are translucent and golden in spots. This takes about 7-10 minutes.

Now add the garlic, green chiles, cumin, oregano, and cayenne. Cook for another 2 minutes, stirring constantly. The mixture should smell great from all of the aromatics!

Add the chicken stock, beans (including the juice from the undrained beans), and the chicken. Bring to a boil, then reduce the heat and simmer for about 10 minutes.

Just before you’re ready to eat, reduce the heat to slow and add the shredded cheese a handful at a time. Stir until the cheese is melted and well combined.

Give the chicken chili a taste and season with additional salt and pepper as needed.

Serving suggestions

How you top your white bean chicken chili is really up to you! Some of my family’s favorite garnishes include:

• Sour cream
• Tortilla strips or crushed tortilla chips
• Sliced green onion
• More shredded cheese

Some other topping ideas include:

• Fresh avocado slices
• Minced fresh cilantro
• Fresh or pickled jalapeño
• Lime wedges/a spritz of fresh lime juice
• Pickled onions

Ingredient substitutions and variations

Something I love about easy recipes like this white bean chicken chili is that you can usually make some ingredient swaps and things still turn out great every time.

• Use leftover Thanksgiving turkey in place of the chicken.
• Chicken broth works fine in place of chicken stock.
• Make a spicier chicken chili by adding more cayenne and/or using medium or hot green chiles.
• Swap the monterey jack cheese for cream cheese for a tangier flavor.
• To make this in your crockpot, sauté the aromatics and spices as directed. Add them to your slow cooker along with the stock, beans, and chicken. Cover and cook on low for up to 8 hours. When ready to eat, add the cheese and stir until melted.

Storage tips

Store leftover white bean chicken chili in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.

I really like portioning soups into Souper Cubes before freezing. Then I can easily grab and reheat a serving or two of chicken chili for an easy dinner or lunch any time!

Print

White Bean Chicken Chili

This comforting white bean chicken chili comes together in about 30 minutes for an easy and delicious weeknight dinner.

Course dinner, entree, Main Course, Soup

Cuisine American

Keyword beans, cheese, chicken, chili, quick and easy, weeknight recipe

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 461kcal

Equipment

• 6-qt Dutch oven
• Box grater

Ingredients

• 2 tablespoons olive oil
• 2 medium yellow or white onions diced
• 5 cloves garlic minced or grated
• 2 cans diced green chilies 4 ounces each
• 4 teaspoons ground cumin
• 1 ½ teaspoons dried oregano
• ¼ to ½ teaspoon cayenne pepper
• 4 cups chicken stock
• 3 cans cannellini beans 15 ounces each; 1 can drained and rinsed, 2 cans undrained
• 4 cups cooked and shredded chicken
• 8 ounces shredded monterey jack cheese about 2 cups
• Salt and pepper to taste

For serving (optional)

• Sour cream
• Tortilla strips or tortilla chips
• Sliced green onion
• Additional shredded cheese

US Customary – Metric

Instructions

• Add the olive oil to a large dutch oven or heavy-bottomed soup pot over medium-high heat. Once the oil is shimmering, add the diced onion and a big pinch of salt. Cook, stirring frequently, until the onions are translucent and golden in spots, about 7-10 minutes.
  2 tablespoons olive oil, 2 medium yellow or white onions
• Add the garlic, green chilies, cumin, oregano, and cayenne. Stir to combine and cook for an additional 2 minutes, stirring constantly, until fragrant.
  5 cloves garlic, 2 cans diced green chilies, 4 teaspoons ground cumin, 1 ½ teaspoons dried oregano, ¼ to ½ teaspoon cayenne pepper
• Add the chicken stock, beans (including the juice from the undrained beans), and the chicken. Stir to combine. Bring to a boil, then reduce the heat to medium low and simmer for about 10 minutes.
  4 cups chicken stock, 3 cans cannellini beans, 4 cups cooked and shredded chicken
• Turn the heat to low. Add the cheese a handful at a time, stirring until melted and well combined. Taste and season with additional salt and pepper as needed.
  8 ounces shredded monterey jack cheese, Salt and pepper to taste
• Serve garnished with sour cream, tortilla strips, sliced green onions, and/or additional shredded cheese as desired.

Notes

• I like to use low-sodium chicken stock and beans when possible to better control the seasoning of the final chili. How much salt you need to add to the soup will depend on the chicken stock and beans that you use, so be sure to taste it before serving and season appropriately.
• For a spicier chili, add more cayenne and/or use medium or hot diced green chilies.

Nutrition

Serving: 1bowl (ungarnished) | Calories: 461kcal | Carbohydrates: 38g | Protein: 38g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 777mg | Potassium: 573mg | Fiber: 10g | Sugar: 6g | Vitamin A: 482IU | Vitamin C: 13mg | Calcium: 368mg | Iron: 7mg

The post White Bean Chicken Chili appeared first on Stephie Cooks.

Does anyone else have recipes that they only make at certain times of the year or for specific occasions?

In our family, we pretty much only ever make no-knead refrigerator rolls and pineapple pecan cheese ball during Thanksgiving or Christmas. Growing up, we rarely had roasted boneless leg of lamb outside of Easter.

And this crockpot creamed corn remains solidly a Thanksgiving recipe, even though it’s easy enough to make year-round.

My mother-in-law’s creamed corn recipe

This crockpot creamed corn recipe is one of the holiday dishes that my husband brought with him into our relationship.

By that I mean that this corn is one of the things that his mom made every Thanksgiving. So now we make it every Thanksgiving, too.

Even though it has always been a holiday recipe in our home, it’s one of the easiest dishes around and is something we absolutely could (and should) make more often.

If you are wary of creamed corn because you grew up on the canned stuff, I promise this is so much better. (Although the canned stuff does have a place in corn casserole!)

Frozen corn gets added to a slow cooker with cream cheese, butter, a bit of sugar, and some salt and pepper. The whole mixture gets cooked for a few hours, until everything is piping hot and well combined.

It’s creamy, a bit tangy, and goes perfectly with your other favorite holiday side dishes. Or serve it up on a weeknight alongside other comfort foods like beef stroganoff or roasted half chicken!

How to make this easy crockpot creamed corn

Ingredients you’ll need

To make my mother-in-law’s crockpot creamed corn, you will need:

• Frozen corn: Any frozen corn will work, but this dish will taste even better if you can find frozen sweet corn. It’s especially delicious if you have fresh summer sweet corn that you cut from the cob and froze. (You can also use that corn in sweet corn risotto!)
• Cream cheese: This is what makes the corn creamy and just a bit tangy.
• Butter: For just a bit of buttery flavor.
• Granulated sugar: This adds just a touch of sweetness. Don’t worry, it won’t make the corn overly sweet!
• Salt and pepper: My husband likes his corn with lots of black pepper, but you can add as much as your family likes.

For the full recipe, including ingredient amounts, be sure to check out the recipe card at the bottom of the post.

Making this recipe

Add the corn, cream cheese, butter, and sugar to a slow cooker. You don’t need to thaw the corn; it’s fine to add it in frozen.

Toss in a big pinch of salt and several grinds of fresh black pepper, cover, and set to low heat.

Cook on low for 5-6 hours. (You can also cook it on high for 2-3 hours.) Stir occasionally as the corn cooks.

The creamed corn is done when the ingredients are well combined, the sauce is creamy, and the mixture is hot. I like to give it a taste before serving to add more salt and/or pepper as needed.

If you’re taking this easy side dish to family gatherings or a potluck, keep it in the slow cooker on the warm setting so it stays nice and hot. We almost always serve Thanksgiving dinner buffet style, so we always serve it right from the crockpot to keep things simple!

Storage

Any leftover creamed corn can be stored in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing leftovers.

Recipe variations

This recipe is written to use bags of frozen corn, but is even more delicious when you can use fresh sweet corn.

Cut the corn kernels from the cob and either add to the slow cooker fresh or freeze in zip-top bags before using.

We love this corn as-is, but you could add a little heat by adding 1-2 seeded and diced jalapeño peppers into the slow cooker with the other ingredients.

Cooked and crumbled bacon would also make a great mix-in, as would fresh chopped chives before serving.

Print

Crockpot Creamed Corn

Made with just a handful of ingredients, this creamed corn cooks in the Crockpot while you make the rest of the meal. This easy, delicious corn is the perfect side dish for holiday dinners, cookouts, or a weeknight meal.

Course Side Dish

Cuisine American

Keyword christmas, corn, crockpot, easter, easy recipe, family recipe, holidays, slow cooker, thanksgiving, vegetables, weeknight dinner

Prep Time 5 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 5 minutes minutes

Servings 8

Calories 364kcal

Equipment

• 3-quart slow cooker

Ingredients

• 40 ounces frozen corn
• 8 ounces cream cheese
• ½ cup salted butter
• ¼ cup granulated sugar
• Salt and pepper to taste

US Customary – Metric

Instructions

• Add corn, cream cheese, butter, and sugar to a 3-quart slow cooker. Add a pinch of salt and several grinds of black pepper. Cover and cook on low for 5-6 hours, stirring occasionally.
  40 ounces frozen corn, 8 ounces cream cheese, ½ cup salted butter, ¼ cup granulated sugar
• Taste and season with additional salt and black pepper as desired. Serve warm.
  Salt and pepper to taste

Nutrition

Calories: 364kcal | Carbohydrates: 41g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 187mg | Potassium: 458mg | Fiber: 4g | Sugar: 7g | Vitamin A: 741IU | Vitamin C: 10mg | Calcium: 37mg | Iron: 1mg

The post Easy Crockpot Creamed Corn appeared first on Stephie Cooks.