Every once in a while, I come across a recipe that makes me wonder why I never thought to make it before. This recipe for slow-cooker chicken fajitas falls into that category. Chicken fajitas are probably one of my most-made dishes, as I can use the chicken and peppers for days in so many ways. Aside from fajitas, I use my leftovers to top salads and nachos.

Like most people, I’ve always made my peppers, onions, and chicken on the stove. There’s certainly more preparation when I do that, as I slice my chicken into thin strips before cooking. That’s one of the reasons why I LOVE this recipe—no slicing necessary. Instead, the chicken breasts are placed into the slow cooker whole and then shredded with two forks after cooking. That’s so much quicker and easier.

The other reason I love this recipe is that slow cooking infuses the ingredients with amazing flavor without the need for a marinade. The smoky goodness and slight heat of the chili powder, cumin, and smoked paprika permeate into every delectable morsel of chicken, onions, and peppers. No matter what I do, making it on the stove, while producing a delicious meal, does not taste the same as using the slow cooker. I also love how the aroma from slow-cooking meals permeates the house. I’m one of those people who love my house to smell like what I cooked for a day or two. There’s something so comforting about that.

I like to use canned diced tomatoes with green chilies for extra flavor when I have them on hand. Also, if you don’t have all three colors of bell peppers, you can use any combination you have. I’m not that fond of green peppers, so I use yellow, orange, and red when I make this recipe for myself. Any soft tortillas will work for fajitas—flour, corn, or specialty tortillas for gluten-free, keto, and paleo diets. I like almond flour tortillas for my fajitas.

Get creative with fajita toppings

One of the best things about making slow-cooker chicken fajitas is that you can add a variety of toppings for additional flavor. When dining out at Mexican restaurants, a fajita platter often includes seasoned rice, refried or black beans, shredded cheddar cheese, shredded lettuce, salsa or pico de gallo, sour cream, and guacamole.

While those are classic toppings and additions to fajitas, you can take it a step further with sliced black olives, jalapeños (regular and pickled), cilantro, limes, and diced avocado. Other options include chopped red onion, sautéed mushrooms, cotija cheese, and shredded Monterey Jack cheese.

Serving suggestions

Serve slow-cooker chicken fajitas with Instant-Pot Mexican Rice and Black Beans or Refried Black Beans. If you want to make tortillas from scratch, try these Keto Tortillas, Gluten-Free Tortillas, and this Flour Tortilla Recipe. I like to serve this Guacamole Salsa with fajitas, or, if you want a chunkier version, try this Chunky Guacamole Recipe. Add some Pico De Gallo or Salsa Ranchera on the side for added flavor. You can even serve some Corn Salsa on the side for variety.

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Slow-Cooker Chicken Fajitas

You may never make chicken fajitas on the stove again after discovering how good they turn out in the slow cooker!

Course Main Course

Cuisine Tex-Mex

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6 servings

Calories 217kcal

Author Lori Mauer

Ingredients

• 1 can diced tomatoes (14 1/2 ounces)
• 1 red bell pepper sliced
• 1 green bell pepper sliced
• 1 yellow bell pepper sliced
• 1 large yellow onion sliced
• 5 cloves garlic minced
• 2 pounds boneless, skinless chicken breasts
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Kosher salt and black pepper to taste
• Juice of 1 lime
• Tortillas for serving
• Fresh cilantro for garnish
• Desired toppings for serving

Instructions

• Pour half of the diced tomatoes into the slow cooker. Add half of the sliced bell peppers and onion, then sprinkle the minced garlic over the vegetables.
  
• Place the chicken breasts over the veggie layer.
  
• In a small bowl, mix the chili powder, ground cumin, smoked paprika, salt, and black pepper. Sprinkle the seasoning over the chicken, flip the chicken to coat both sides evenly.
  
• Layer the remaining diced tomatoes, bell peppers, and onion over the chicken.
  
• Cover and cook on low for 4 hours, or until the chicken is tender and cooked through.
  
• Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
  
• Stir in the fresh lime juice and mix well. Taste and adjust salt if needed.
  
• Spoon the chicken and vegetable mixture onto warm tortillas, garnish with cilantro, and add your favorite toppings.
  

Nutrition

Calories: 217kcal | Carbohydrates: 10g | Protein: 34g | Fat: 4g | Saturated Fat: 1g | Sodium: 288mg | Fiber: 3g | Sugar: 4g

The post Slow-Cooker Chicken Fajitas appeared first on Food Faith Fitness.

Chicken fajitas are a staple meal in the Porter household, and for good reason. First off, fajitas are easy to make in part because I’ve got most of the ingredients on hand. I keep my spice rack well stocked with all the essentials—chili powder, cumin, smoked paprika, and garlic powder. And my freezer usually has at least a couple pounds of chicken reserved for quick meals like this. Most weeks, I’m only grabbing peppers and cilantro, because yes, I got a bag of tortillas stuffed somewhere in the freezer, too. Otherwise, I’m good to go.

This chicken fajita recipe may keep things simple, but simple doesn’t mean bland. When I have extra time, I’ll make my signature blackened chicken fajitas that soak overnight in a spicy yogurt-based marinade. And while I may work from home, it’s not like I’m just chilling in my office playing video games between meetings. I’m a busy dude, and fajitas are a delicious win for weekdays—fast, reliable, and not depressing. Besides, after coming home from basketball, play practice, and piano lessons, my kids are ravenous.

I usually double the recipe, not for leftovers, but because when you live with a 13-year-old and twin tweens, suddenly your family of five eats like an army. I don’t have to explain that this meal has lean protein and veggies. They could not care less. My marvelous minions just want something that tastes good, and these fajitas definitely deliver.

I’m not trying to reinvent the wheel here, and that’s a good thing. These fajitas come with all the flavors you’d expect. You’ve got juicy chicken courtesy of a 15-minute marinade of fresh lime juice and warm spices. Add in some sautéed peppers to finish it off, and you’ll have your meal ready in under an hour. Serve in a tortilla, a taco shell, or on a bed of lettuce.

Marinades matter

I’m a sucker for any recipe that calls for a marinade, especially with chicken. I’ve said this before, and I’ll say it again—chicken breast is the tofu of animal protein. It may be bland, but it does act as a decent flavor sponge. This chicken fajita recipe takes full advantage of its 15-minute marinade, which is all you need for the lime juice and spices to do their thing.

Can you marinate longer than 15 minutes? Well, it depends on the recipe. Citrus juices like lime and lemon can wreak havoc on your chicken’s texture. Since this particular marinade leans heavily on the lime juice, I wouldn’t let it sit overnight. However, up to two hours is great and adds even more flavor. But what if you only have 15 minutes? You’ll still enjoy a delicious fajita!

Serving suggestions

When I have the time, I like to make my own tortillas. Anything from Gluten-Free Tortillas to a more traditional Flour Tortilla Recipe will do. Cheese Taco Shells are a crunchy treat, as are Taco Shells In The Oven. You can also ditch the shells and use the fajitas as a base for this Taco Salad Recipe With Chicken And Ranch Dressing. And don’t forget your sides, like a simple Chipotle Cilantro-Lime Rice or Refried Black Beans.

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Chicken Fajita Recipe

All you need is some basic seasonings and a 15-minute marinade to make this flavorful Chicken Fajita Recipe—perfect for weeknights!

Course Main Course

Cuisine Tex-Mex

Prep Time 10 minutes minutes

Cook Time 19 minutes minutes

Marinating Time 15 minutes minutes

Total Time 44 minutes minutes

Servings 4 servings

Calories 232kcal

Author Jonathan Porter

Ingredients

• 1 1/2 tablespoons lime juice
• 2 tablespoons olive oil divided
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 3/4 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 1 pound boneless, skinless chicken breasts thinly sliced
• 1 medium onion thinly sliced
• 3 bell peppers mixed colors, thinly sliced
• Fresh cilantro chopped, for garnish
• Warm flour tortillas for serving

Instructions

• In a bowl, whisk together lime juice, 1 tablespoon olive oil, the chili powder, ground cumin, garlic powder, smoked paprika, salt, and pepper. Add sliced chicken and toss until evenly coated. Let marinate for 15 minutes.
  
• Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken in 2 batches until browned and cooked through, 5 to 7 minutes. Then transfer to a plate. In the same skillet, add the sliced onions and bell peppers and sauté until softened, about 5 minutes. Season with salt and pepper.
  
• Return the chicken to the skillet, toss in a little extra lime juice if desired, and mix until combined. Garnish with cilantro. Serve hot with warm flour tortillas.

Nutrition

Calories: 232kcal | Carbohydrates: 9g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Sodium: 146mg | Fiber: 3g | Sugar: 5g

The post Chicken Fajita Recipe appeared first on Food Faith Fitness.

In all my years of enjoying holiday dinners with friends and family, not once have we ever consumed the whole turkey. That big and beautiful bird was designed for leftovers! For lunch, of course, there are turkey and cheese sandwiches—a classic of my childhood—but what about dinner? Surely, leftovers don’t have to be made the same way they were cooked the first time. That’s where turkey Tetrazzini comes in, with its rich and creamy sauce, tender pasta, and savory sprinkling of breadcrumbs. With this recipe, there’s no need to repeat dinnertime exactly as it was. It’s a new night, so treat your family to something just as special.

Crafted with an exquisite gravy-like sauce, turkey Tetrazzini is an Italian-American casserole that can feed a whole family and then some. If you like to make your leftovers go a long way, this is the perfect option. It tastes delightfully cheesy, garlicky, and full of herbs, with a pop of subtle sweetness from the peas. The beauty of this dish is that, although it’s decadent enough to be served at a fancy restaurant, it’s quite easy to make. From a pan on the stove to a casserole dish in the oven, the process of cooking turkey Tetrazzini is about as smooth as its sauce. One forkful might just have you saying, “Mamma Mia!“

What does “Tetrazzini” mean?

Since I grew up in an Italian-American family, the name “Tetrazzini” is familiar to me, but I only ever associated it with the pasta dish. As it turns out, this dish was named after a famous Italian opera singer, Luisa Tetrazzini, whose career thrived during the late 1800s and early 1900s. Although the original chef and restaurant where it was born are debated, it’s clear that such a tribute came from nostalgic Italian-American immigrants throughout the nation. Today, this dish is still a staple in many households, sometimes made with chicken instead of turkey.

Serving suggestions

As a main course, turkey Tetrazzini tastes marvelous with a light side like Beet Salad With Feta or Italian Salad. For an even more classic Italian-American dining experience, I also suggest pairing it with Air-Fryer Garlic Bread, Pull-Apart Garlic Bread, or Italian Bread with Whipped Butter. Last but definitely not least, if you’d like to jazz up the whole meal with one final touch, pair it with a light and elegant Wine Spritzer.

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Turkey Tetrazzini

Bake up the ultimate comfort with this Turkey Tetrazzini recipe! Transform leftover holiday turkey into a creamy, cheesy spaghetti casserole.

Course Main Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 437kcal

Author Amelia Mapstone

Ingredients

• 12 ounces whole wheat spaghetti
• 1 tablespoon unsalted butter
• 1 medium onion diced
• 4 cloves garlic minced
• 12 ounces white mushrooms sliced
• 1/2 teaspoon dried thyme
• 3 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 1 package low-fat cream cheese (8 ounces)
• 1 1/4 cups heavy cream
• 2 cups chopped cooked turkey breast
• 1 cup frozen peas thawed
• 1/3 cup grated Parmesan cheese
• Salt and freshly ground black pepper
• 1/2 cup whole grain breadcrumbs to taste
• 1 tablespoon chopped fresh parsley optional, for garnish

Instructions

• Preheat your oven to 350°F. Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain and set aside.
  
• In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, and cook until the onion turns translucent. Stir in the sliced mushrooms and dried thyme, cooking until the mushrooms soften, about 4-5 minutes.
  
• Sprinkle the all-purpose flour over the vegetables and stir for 1 minute. Gradually pour in the chicken broth while stirring continuously to smooth out any lumps.
  
• Add the cream cheese and heavy cream; stir until it melts into a creamy sauce. Mix in the chopped turkey, peas, and grated Parmesan cheese. Season with salt and pepper as desired. Add the cooked spaghetti and toss until well coated with the sauce.
  
• Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the whole grain breadcrumbs evenly over the top.
  
• Bake in the preheated oven for 20-30 minutes, or until the dish is hot and bubbly. If the top begins to brown too quickly, cover the dish with foil and continue baking until thoroughly heated. Garnish with chopped fresh parsley before serving.
  

Nutrition

Calories: 437kcal | Carbohydrates: 48g | Protein: 26g | Fat: 18g | Saturated Fat: 11g | Sodium: 267mg | Fiber: 3g | Sugar: 4g

The post Turkey Tetrazzini appeared first on Food Faith Fitness.

After our firstborn started eating solids, one of the first things we made for the boy was baby pancakes. Wow, did he love them. He’d clap his tiny hands and squeal with delight every time we’d plop a stack on his little Winnie the Pooh plate. Our twin girls reacted similarly, though they enjoyed throwing the pancakes as much as eating them.

They’re called baby pancakes because the size and texture make them easy for little hands to handle. Plus, they’re so soft, teeth are “optional.” They’re also sweetened only with mashed banana. 

Baby pancakes are sweet, but not too sweet, and I add just a little cinnamon to open up the flavor. The Greek yogurt adds some body and a tender texture to the pancakes. While they’re not as fluffy as a traditional pancake, there’s enough lift to keep them from getting flat.

What’s funny is I got so used to these that I kept making them well after my littles passed the diaper stage and had all their teeth. After all, they’re easy to make and taste like banana bread. Besides, why should the kids have all the fun?

Resting the batter

Be forewarned. Your batter will look thin at first. You just have to remind yourself of a couple things. One, you aren’t making regular pancakes, and two, that 5-minute resting time makes all the difference. So, don’t start dumping in extra flour! During the 5-minute window, what little flour you’ve added hydrates while the banana and yogurt thicken things up. In no time, you’ll have a perfect stack of baby pancakes!

I should also add: keep the heat at low to medium. There’s no added sugar, but bananas are a sugary fruit, and sugar loves to burn. You don’t want your nicely set batter to go to waste.

Serving suggestions

When my kids were little, they loved eating these pancakes with a side of Soft Scrambled Eggs. They come out super creamy and are easy for toddlers to eat. And instead of syrup, I’d add a dollop of Strawberry Yogurt. Though, as they got older and grew more teeth, I’d also make them a simple Yogurt Parfait with granola and fruit, because baby pancakes alone weren’t enough anymore!

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Baby Pancakes

Whip up fluffy Baby Pancakes in just 20 minutes! This quick recipe, made with banana & Greek yogurt, is a wholesome treat for the young & young at heart.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Batter Resting Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 6 small pancakes

Calories 42kcal

Author Jonathan Porter

Ingredients

• 1 medium ripe banana mashed
• 1 large egg
• 1 tablespoon plain Greek yogurt
• 2 1/2 tablespoons all-purpose flour
• Pinch of cinnamon optional
• Cooking spray

Instructions

• In a bowl, mash the banana until smooth. Crack the egg into the bowl and beat it well. Stir in the yogurt, flour, and a pinch of cinnamon if you like.
  
• Allow the batter to sit for about 5 minutes so it thickens slightly.
  
• Heat a nonstick skillet over medium heat and lightly coat with cooking spray. For each pancake, drop about 1 tablespoon of batter into the skillet.
  
• Cook for 2-4 minutes until the edges set and the bottoms are lightly golden. Flip and cook for another 2-3 minutes until the other side is golden. The pancakes will be thin. Serve with your desired toppings.
  

Nutrition

Calories: 42kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Sodium: 13mg | Fiber: 1g | Sugar: 3g

The post Baby Pancakes appeared first on Food Faith Fitness.

I used to think that curry was the only dish that could be both creamy and spicy. But after trying chicken Lazone, I realized how foolish my assumption had been. It always amazes me to discover how many different ways we can cook chicken, and this recipe is a perfect example of that. It looks and tastes high-class, yet it’s incredibly easy to make. In just a few minutes, you’ll have tender pieces of chicken breast seasoned with colorful spices and a velvety smooth sauce that can top off anything from pasta or potatoes to rice or quinoa. We love a main dish that’s this versatile!

Frankly, I’m grateful to keep this recipe up my humble sleeve, because although I’m not a professional chef, this dish certainly makes me feel like one. It’s easy to make, yet tastes like it could be from a restaurant—which is exactly where the original recipe comes from. Tradition is preserved in how delicious it tastes and how dynamic it is. Each bite of juicy chicken is tender and blissfully spiced so that your taste buds are never bored. However you choose to serve chicken Lazone, you can rest assured that the finished product will be warm, buttery, and scrumptious.

A little chicken Lazone history

Inspired by spicy Cajun cuisine, this bright and zesty dish was originally cooked by Chef Lazone Randolph—the kitchen mastermind behind Brennan’s restaurant in New Orleans. Supposedly, it was invented sometime during the late ’90s by this clever Creole chef who worked his way up from dishwasher to cook in just a few years. He contributed directly to not only the restaurant, but their famous cookbook, Sugar Bust for Life with the Brennans. While many folks debate the specific details about this dish and its spearheading chef, it’s clear that this comfort food has become a classic in the south—especially in the state of Louisiana.

Serving suggestions

After you’ve garnished your chicken Lazone with fresh parsley, consider serving it over Garlic Butter Pasta, Rice Cooker Brown Rice, or Healthy Mashed Potatoes. Any one of these is ideal for soaking up that spicy sauce and creating a full meal worth drooling over. If you’d like a lighter, more fiber-rich option, then try Quinoa instead. On the other hand, if you’d like to craft a classic New Orleans soul food spread, then cook your chicken Lazone alongside Cajun Shrimp and Brabant Potatoes. Need more veggies? Try a side of juicy Beet Greens or Carrot Salad.

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Chicken Lazone

Whip up this hot n' creamy Chicken Lazone recipe in just 23 minutes! Cajun-spiced chicken is perfect over pasta or rice for a quick weeknight.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Total Time 23 minutes minutes

Servings 4 servings

Calories 565kcal

Author Amelia Mapstone

Ingredients

• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 3/4 teaspoon garlic powder
• 1/2 teaspoon paprika
• Cayenne pepper to taste, optional
• 4 thin-sliced chicken breasts
• 4 tablespoons butter divided
• 1 cup heavy cream
• Fresh parsley chopped, for garnish

Instructions

• In a small bowl, mix salt, chili powder, onion powder, garlic powder, paprika, and cayenne pepper. Sprinkle half of the spice mix on both sides of the chicken breasts and reserve the rest.
  
• Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chicken breasts and cook about 5 minutes per side until they are golden brown and cooked through.
  
• Remove the chicken from the skillet. Add the heavy cream, remaining 2 tablespoons of butter, and the reserved spice mix to the skillet. Whisk the mixture over medium heat until the sauce begins to thicken, about 2 minutes.
• Return the chicken to the skillet and toss to coat evenly with the creamy sauce. Let it heat through for 1 minute, then serve immediately.
  
• Plate the chicken with a spoonful of the sauce. Garnish with fresh parsley. Optionally, serve over pasta, mashed potatoes, or with a side salad.

Nutrition

Calories: 565kcal | Carbohydrates: 3g | Protein: 50g | Fat: 39g | Saturated Fat: 22g | Sodium: 959mg | Fiber: 0.3g | Sugar: 2g

The post Chicken Lazone appeared first on Food Faith Fitness.

There’s an American-Italian restaurant not too far from my house that’s known for thin-crust pizza and delicious pastas. But regular patrons like myself know about the real gem on the menu—the soup of the day. While Balistreri’s on Bluemound always has a pot of creamy tomato bisque simmering, their daily soup is always a surprise.

One of my favorites is their sausage and lentil soup. So much so that every time I ask about the soup du jour, I’m always hoping the waiter says, “Why yes, hon, we do have the sausage and lentil today!” Alas, it’s been a good two years, and there’s no sign of its return. That’s when I decided to start making my own version at home. I can’t claim it tastes exactly like Balistreri’s, but it fills the void—or should I say bowl?

Don’t let the long ingredient list freak you out, though. This soup is a cinch. It’s basically a one-pot recipe, perfect for chill weekends with the game humming in the background. Give it about an hour, and you’ve got a hearty pot of sausage and lentil soup. It makes for a great starter, though most of the time I end up serving it as my main with a generous chunk of bread for dipping. 

I’ve made straight-up Italian lenticchie e salsiccia, which calls for simpler seasonings, bay leaf, and thyme. Also, it’s more of a thick stew than a soup. Personally, I prefer something more soupy, and this recipe lands squarely in that Italian-American flavor zone.

For this soup, you’ve got savory sausage, carrots and onions, garlic, tomato paste, a little dry white wine and, of course, hearty lentils. For seasoning, I go with a general Italian mix, but you could also use a basic blend of oregano and basil. Either way, no one is going to accuse your soup of tasting bland.

Ultimately, I just love how sausage and lentil soup tastes rich without leaving me feeling heavy afterwards. And bonus—this soup tastes even better the next day, so look forward to some leftovers!

Some lentil basics

There are loads of different lentils out there, but for this recipe, I like to use brown or green. They hold their shape well, even after a long simmer. That said, steer clear of red lentils—they’re great in other recipes but not for this soup! Once, I was out of my go-to brown lentils and used red instead. It left my soup looking like it was puréed.

Another tip—the simmering time here is more of a guide than a mandatory countdown. If you’ve ever cooked with lentils, each batch can vary depending on age and dryness. So if you need to simmer longer than 35 minutes, that’s okay! Keep going until they’re tender, and feel free to add more broth. The longer this soup simmers, the more likely it is to thicken.

Serving suggestions

Sausage and lentil soup simply must be served with Italian Bread, anything from Ciabatta to a Pull-Apart Garlic Bread. If you’re serving this soup as a starter, pair it with Caesar Salad and a lighter main like Tomato-Basil Pasta or Margherita Pizza.

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Sausage And Lentil Soup

Cozy up to a hearty one-pot Sausage And Lentil Soup recipe, packed with savory Italian sausage and tender lentils, ready in about an hour.

Course Soup

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 41 minutes minutes

Total Time 56 minutes minutes

Servings 8 servings

Calories 347kcal

Author Jonathan Porter

Ingredients

• 1 1/2 tablespoons olive oil
• 16 ounces Italian sausage casings removed and cut into rounds
• 1 large onion diced
• 2 celery ribs diced
• 3 carrots peeled and diced
• 4 garlic cloves minced
• 1/4 cup tomato paste
• 3 tablespoons dry white wine
• 6 cups low-sodium chicken broth
• 2 cans diced tomatoes with juice (14 1/2 ounces each)
• 1 1/2 cups brown or green lentils rinsed
• 1 1/2 teaspoons Italian seasoning
• 1/2 teaspoon red pepper flakes
• Salt and freshly ground black pepper to taste
• Fresh parsley chopped, optional, for garnish

Instructions

• Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned on all sides. Remove the sausage with a slotted spoon and set aside.
  
• In the same pot, add the diced onion, celery, and carrots. Sauté for about 5 minutes until the vegetables soften.
  
• Stir in the minced garlic and tomato paste, and cook for 1 minute until fragrant.
  
• Pour in the white wine and use a wooden spoon to scrape up the browned bits from the pot.
  
• Return the browned sausage to the pot. Add the chicken broth, diced tomatoes (with juice), lentils, Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine.
  
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 to 35 minutes until the lentils are tender. If needed, add more broth during or after cooking.
  
• Taste the soup and adjust the seasoning if needed.
  
• Ladle the hot soup into bowls, garnish with parsley, and enjoy!

Nutrition

Calories: 347kcal | Carbohydrates: 22g | Protein: 17g | Fat: 22g | Saturated Fat: 7g | Sodium: 563mg | Fiber: 6g | Sugar: 6g

The post Sausage And Lentil Soup appeared first on Food Faith Fitness.

There’s nothing like a sandwich with melted, gooey cheese to warm you up on a chilly day. I grew up in the age of soup-and-sandwich lunches, and from everything I gather, that combination is still popular today. One of my all-time favorite sandwiches is this tuna melt recipe, which goes so well alongside a bowl of tomato soup. Of course, I use gluten-free bread for all my sandwiches, and you can use your favorite bread when making a tuna melt.

Sure, you can open a can of tuna, mix it with mayonnaise, and call it a day. I’ve often added finely chopped celery to my tuna for a bit of crunch. But it wasn’t until I tried this recipe, adding lemon juice, red pepper flakes, fresh parsley, and a bit of red onion, that it changed the way I viewed a tuna melt forever. This sandwich is bursting with refreshing flavor and just a tiny bit of heat, thanks to the crushed red pepper flakes.

Buttering the outside of the bread slices is crucial, as it gives the bread its signature golden hue and crispy exterior. An oiled pan just doesn’t provide the same rich flavor as butter. Also, melting the butter in the pan and then adding the bread isn’t ideal, as it may not thoroughly coat all of the bread, and the butter can start to burn before it reaches the bread. You need soft, spreadable butter to ensure you have a thin layer over the whole slice. And, while the recipe calls for unsalted butter, I just can’t help but use the salted kind. It’s the only type I keep on hand, and I love that extra salty flavor.

I’ve also heard of people using mayonnaise on the outside of the bread instead of butter. If you want to try this, ensure your mayo is full-fat, not a light variety, as light mayo can lead to a soggy sandwich. That’s why butter works so well. You need the fat to create the crispy bread that is the signature of a great melted and toasted sandwich. Oh, and if you want to use tomato slices as I do, instead of putting them between the bread and the cheese, I recommend placing them between the tuna and the cheese so that the cheese can melt into the tomato’s crevices.

Change the cheese, change the flavor

I grew up eating what I now jokingly consider “plastic cheese,” recalling packages of individually wrapped American cheese singles in the dairy drawer of the refrigerator. These days, my tastes are far more sophisticated, especially when it comes to this tuna melt recipe. I love experimenting with different cheeses, with smoked cheddar beating out regular cheddar on my tuna sandwiches.

However, I don’t stop there. Gouda, both regular and smoked, is an excellent complement to tuna. Gruyère, Muenster, Monterey Jack, and Swiss are other common choices. Havarti is a very creamy cheese that gives you the perfect melt, just oozing over the tuna. Pepper jack is an excellent choice for anyone who likes a bit more heat on their sandwich, whereas provolone provides a milder flavor.

Serving suggestions

The ideal way to serve this tuna melt recipe—in my opinion—is with a bowl of Crock-Pot Tomato Soup, Tomato-Basil Soup, or, if you really want to bring on the flavor, Roasted Red Pepper And Tomato Soup. You can skip the soup and opt for a side dish like Apple Cabbage Slaw, Gluten-Free Potato Salad, or something fun and crispy like Carrot Chips. Make your sandwich even better with some homemade bread, like this Ciabatta Bread Recipe or this Olive Bread Recipe.

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Tuna Melt Recipe

Crisp up this Tuna Melt Recipe in just 22 minutes! Golden-brown bread, melty cheddar, and savory tuna come together for a satisfying, speedy lunch.

Course Sandwich

Cuisine American

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 4 servings

Calories 805kcal

Author Lori Mauer

Ingredients

• 1/3 cup mayonnaise
• 1 tablespoon lemon juice
• 1/4 teaspoon crushed red pepper flakes optional
• 12 ounces canned tuna drained
• 1 celery rib finely chopped
• 1 small red onion finely chopped
• 1 1/2 tablespoons fresh parsley chopped
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup unsalted butter softened
• 8 slices whole-grain or sourdough bread
• 8 slices cheddar cheese
• Tomato slices optional

Instructions

• In a medium bowl, whisk together the mayonnaise, lemon juice, and red pepper flakes if using. Add the drained tuna, chopped celery, red onion, and parsley. Toss gently and season with salt and pepper.
  
• Butter one side of each bread slice. On the unbuttered side of 4 slices, place a slice of cheese and spread a generous layer of the tuna mixture. Top with another slice of cheddar cheese and, if desired, add tomato slices. Cap each with the remaining bread slice, buttered side facing out.
  
• Heat a nonstick skillet over medium heat. Place the sandwiches in the skillet and cook for 2 to 3 minutes until the bottom is golden brown. Flip and cook for another 2 to 3 minutes until the other side is toasted and the cheese is melted. Depending on the size of your skillet, you'll probably need to do this in 2 batches. Remove from skillet and serve immediately.
  

Nutrition

Calories: 805kcal | Carbohydrates: 70g | Protein: 39g | Fat: 41g | Saturated Fat: 17g | Sodium: 1304mg | Fiber: 3g | Sugar: 7g

The post Tuna Melt Recipe appeared first on Food Faith Fitness.

Does anyone else have trouble deciding what to get when they visit that famous cheesecake restaurant? Or, for that matter, any good bakery that offers a variety of cheesecake slices? I know I do. Should I get one topped with blueberries or a peanut buttery, chocolatey version? Well, with this peanut butter cheesecake recipe, I can make one of my favorites at home anytime I like.

Before we even get started talking about how great this dessert is, let me give you a word of warning. This is not a last-minute dessert. It requires significant chilling time, so be prepared to make this in advance of when you want to serve it. The good news is that the preparation is quite simple. You just need to have the patience to wait almost eight hours from start to finish to enjoy it. Trust me when I tell you that it’s worth the wait.

I love the rich, peanut buttery flavor you get in the smooth, creamy cheesecake filling. Then, topped with that decadent ganache, you get the perfect combination of flavors. It’s a taste combo made in culinary heaven. Of course, you can make it all the better by doing what we did in the photo and adding chopped peanut butter cups as a decoration. Or go as simple as a delicious, freshly made whipped cream. Don’t worry, I’ll give you two great recipes in the serving suggestions below.

Whether you’re making this cheesecake for your family or to take to someone else for a special occasion or dinner party, you can bet it will disappear quickly. The only real question is who will get that last slice?

Tricks and tips for your cheesecake

My first tip—or more accurately, time-saving trick—for making this peanut butter cheesecake recipe is to purchase a ready-made cookie crust at the grocery store. You can get an Oreo crust, a chocolate graham crust, or even a gluten-free chocolate crust. That way, you can omit the butter and skip the food processor altogether. I do, and it saves time on preparation and cleanup.

The next tip is important. Your cream cheese and eggs must be at room temperature, or your cheesecake will not turn out properly. Unless you like sunken cheesecake, be sure to take those items out of the refrigerator well in advance before getting started. Now, I’m all about natural peanut butter in my life, but if you have the type that separates and needs mixing, it probably won’t work well in this recipe. This is the time to buy some regular creamy peanut butter for the best results. And, finally, do not try to cut calories by using low-fat cream cheese and sour cream. You need full-fat versions for this recipe to turn out right.

Serving suggestions

As promised, I have two suggestions to serve with this peanut butter cheesecake recipe. The first doubles down on the chocolatey goodness with Chocolate Whipped Cream, and the second combines my love of peanut butter and strawberry, as well as chocolate and strawberry, with this Strawberry Whipped Cream Recipe. Hey, don’t knock it until you try it. Because this dessert is definitely on the rich side, I recommend enjoying it after a lighter meal, such as Salad Niçoise, Southwest Quinoa Salad, or Caprese Pasta Salad.

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Peanut Butter Cheesecake Recipe

Indulge in the ultimate Peanut Butter Cheesecake recipe! Rich, creamy, and topped with chocolate ganache for a dessert that truly wows.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Chilling Time 6 hours hours 20 minutes minutes

Total Time 7 hours hours 50 minutes minutes

Servings 12 servings

Calories 733kcal

Author Lori Mauer

Ingredients

• 35 chocolate sandwich cookies roughly broken
• 1/3 cup unsalted butter melted
• 24 ounces cream cheese softened to room temperature
• 1 cup peanut butter creamy
• 1 1/4 cups granulated sugar
• 1/3 cup sour cream
• 1 1/2 teaspoons vanilla extract
• 3 large eggs at room temperature and lightly beaten
• 3 tablespoons heavy cream
• 1/2 cup heavy cream for ganache
• 3 ounces dark chocolate finely chopped, for ganache

Instructions

• Preheat your oven to 325°F. In a food processor, pulse the chocolate sandwich cookies into fine crumbs. In a bowl, mix the crumbs with melted butter until evenly moistened. Press the mixture firmly into the bottom and partially up the sides of a 9-inch springform pan.
  
• In a large bowl, beat the cream cheese until smooth. Mix in the peanut butter and granulated sugar until well combined, then stir in the sour cream and vanilla extract. Add the eggs one at a time, mixing briefly after each, and finish by stirring in the heavy cream. Pour the filling evenly over the prepared crust.
  
• Bake in the preheated oven for 50-60 minutes until the edges are set and the center is slightly jiggly. Remove from the oven and let cool to room temperature, then refrigerate for at least 6 hours (overnight is best) to set the cheesecake.
  
• For the ganache, heat 1/2 cup heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour it over the chopped dark chocolate in a bowl. Stir until smooth and let cool slightly before drizzling evenly over the chilled cheesecake. Return the cheesecake to the refrigerator for about 20 minutes to allow the ganache to set.
  

Nutrition

Calories: 733kcal | Carbohydrates: 58g | Protein: 13g | Fat: 53g | Saturated Fat: 25g | Sodium: 430mg | Fiber: 3g | Sugar: 42g

The post Peanut Butter Cheesecake Recipe appeared first on Food Faith Fitness.

Thanks to this frozen custard recipe, you don’t have to worry about additives, fillers, and artificial flavors in your vanilla frozen custard. I don’t know about you, but I’m so tired of reading ingredients on labels that I can’t pronounce without sounding them out. What really gets me is when I see the words “artificial flavors” on packages. And, so that you know, vanillin is an artificial form of vanilla. Seriously, it’s so easy to use vanilla that it drives me batty when companies skimp and use the artificial form.

Making frozen custard at home allows you to control the ingredients and their amounts. For example, if you want even more vanilla flavor, use a bit more than the recipe calls for. You can also substitute one whole vanilla bean—slice it lengthwise, scrape out the seeds, and add them to the pot with the milk and cream—for the vanilla extract. The vanilla beans will strain out when you run the entire mixture through the sieve in step four. You can still add a little vanilla extract once the strained mixture starts to cool if you don’t think there’s enough vanilla flavor. I recommend adding one-quarter teaspoon at a time and stirring well until you reach the desired flavor.

Are you wondering about the difference between frozen custard and ice cream? After all, they’re both made with milk and cream. The difference is that egg yolks are added to custard to give it that rich flavor and ultra-smooth texture. The key step here is to temper the room-temperature eggs carefully to avoid curdling. After all, you don’t want to wind up with scrambled egg custard. Cold egg yolks are more likely to curdle when mixed with hot liquid. I like to start preparing this a day in advance, allowing the mixture to sit in the refrigerator overnight to infuse maximum flavor before churning. Besides, cold custard freezes faster.

Once you make this recipe, you will be rewarded with a rich vanilla taste in a fresher-than-fresh frozen base. This custard is ultra-rich and creamy, and something you’ll never want to be without in your freezer again!

Exciting flavor variations

Go from vanilla to chocolate custard by adding chocolate syrup during the churning. You can also add blueberry or strawberry purée or jam while churning for a delicious fruity custard. Herbs like mint and spices like cinnamon sticks, nutmeg, or cardamom can be added while the milk mixture is simmering. You can even add coffee grounds to the milk and cream, knowing they will be strained out later. Coffee custard is so good!

Another way to introduce flavor is to add it once you finish churning the custard, but before freezing. You can stir in crushed candy or cookie pieces, fold in nuts or nut butter, or swirl in fudge, caramel, or marshmallow sauce. Or, if you are making the custard strictly for adults, you can add a small amount of liquor, such as Amaretto, rum, or bourbon, during the last minute of churning. My favorite version is to soak raisins in rum for at least an hour, and then stir them into the custard before freezing. Rum raisin ice cream was always my dad’s favorite, and I have it from time to time to remember our ice cream runs when I was young.

Serving suggestions

Serve this frozen custard recipe after meals such as Salmon Meuniere, Chicken Marbella, or Scallop Risotto. Add a scoop to Pineapple Pie, Pecan Pie Cobbler, or this Apple Pie Recipe. You can also serve the custard with Crème Brûlée Cookies, Lemon Curd Cake, or even some delicious Corn Bread Muffins.

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Frozen Custard Recipe

Indulge in the ultimate creamy treat! This classic frozen custard recipe uses egg yolks for a rich, smooth texture. Perfect for a sweet escape.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Chilling Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 4 servings

Calories 651kcal

Author Lori Mauer

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 2/3 cup granulated sugar
• 1/8 teaspoon kosher salt
• 5 large egg yolks room temperature
• 1 tablespoon vanilla extract

Instructions

• Combine heavy cream, whole milk, granulated sugar, and salt in a saucepan. Heat on medium-low until the sugar dissolves, about 5 minutes.
  
• In a separate bowl, whisk the 5 egg yolks until well blended. Slowly drizzle in about 1/2 cup of the warm milk mixture while whisking continuously to temper the eggs.
  
• Pour the tempered egg mixture back into the saucepan. Continue heating on medium-low and stir constantly until the custard thickens enough to coat the back of a spoon. Be careful not to let it boil.
  
• Strain the hot custard through a fine mesh sieve into a bowl to remove any lumps. Mix in the vanilla extract. Allow it to cool to room temperature, then cover and refrigerate for at least 3 hours until completely chilled.
  
• Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. For a firmer texture, transfer the churned custard to a container and freeze for an additional 3-4 hours.
  

Nutrition

Calories: 651kcal | Carbohydrates: 41g | Protein: 9g | Fat: 51g | Saturated Fat: 31g | Sodium: 139mg | Sugar: 40g

The post Frozen Custard Recipe appeared first on Food Faith Fitness.

Odds are, if you were to ask someone from outside the U.S. what qualifies as “American” (United States) food, they’d likely tilt their head and list some dishes you might find on the average Thanksgiving or Christmas table: roast meats (turkey and ham), mashed autumnal vegetables (various potatoes, squash, gourds galore), creamy casseroles, and—never to be dismissed—gravies.

In the realm of gravies, there are the boxed kinds you’ll find at the grocery store and then there’s the homemade stuff. While the former may satisfy some, I can’t overemphasize how worthwhile it is to spend the tiny bit of extra time stirring up a gravy like this one right in your own kitchen—no box needed. This ham gravy calls for unsalted butter, all-purpose flour, ham drippings, and black pepper. Compared to working with a boxed mix, the extra effort is negligible, and the resulting gravy is silky and deeply flavorful.

Customizing your ham gravy for maximum deliciousness

A quality ham gravy is built on drippings, butter, flour, and black pepper—and honestly, that alone is enough. However, if you’re in the mood to nudge it somewhere a little more complex, there are a few ways to add depth without turning it into a full-on science project. A spoonful of Dijon mustard adds a nice tang and sharpness. A small splash of apple cider vinegar or, even better, fresh lemon juice brightens the richness. Finely minced shallot sautéed in the butter before adding flour gives the gravy a sweetness. And if you keep fresh herbs around, some chopped thyme or sage folded in at the end makes it feel decidedly holiday-appropriate.

If you’re like me and you love a bit of heat, here’s what I do: A pinch of cayenne, a few cracks of extra black pepper, or even a half teaspoon of Calabrian chili paste will add some heat without overwhelming the flavor. Smoked paprika deepens the savoriness, while a dash of hot sauce (especially a vinegar-forward one) cuts through the fat. Ham drippings are already salty and flavorful, so think of these additions as small enhancements. Taste as you go, adjust once, and stop when it feels round and balanced. 

Serving suggestions

As for all the foods you can spoon this gravy onto, the options are vast. You just can’t beat this Stuffing Recipe, though. Ladle the ham gravy over it and enjoy. For another fan favorite, give these fabulously quick and Easy Air-Fryer Biscuits a taste. I usually add gravy to Roasted Carrots as well as whatever green beans I happen to decide are best, usually Roasted Green Beans, as it’s hands-off and reliably tasty. For a meat dish, I’d recommend this Honey-Baked Ham or this Grilled Ham–both are total stunners.

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Ham Gravy Recipe

Stir up a rich, velvety Ham Gravy recipe in just 15 minutes! Made from savory pan drippings, it's perfect for holidays or any meal.

Course Sauce

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 133kcal

Author Sarah Justine Martin

Ingredients

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups ham drippings add broth if needed to reach this amount
• Black pepper to taste

Instructions

• In a small saucepan, melt the butter over medium-low heat. Gradually stir in the flour while whisking continuously. Cook for about 2 minutes until the mixture becomes smooth and lightly golden.
  
• Slowly pour in the ham drippings while whisking steadily to avoid lumps. If you do not have enough drippings, add a bit of broth or water to achieve 2 cups total liquid.
  
• Bring the mixture to a gentle simmer over low heat and cook for an additional 3 to 4 minutes until it thickens to your liking. Season with black pepper to taste.
  

Nutrition

Calories: 133kcal | Carbohydrates: 2g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Sodium: 416mg | Fiber: 0.1g | Sugar: 0.01g

The post Ham Gravy Recipe appeared first on Food Faith Fitness.