This easy Chicken Paprikash is made with juicy chicken, a rich paprika sauce and all that creamy goodness soaking into your side. This one doesn’t last long at our table!

I first fell for Chicken Paprikash on a trip to Budapest at a family-run Hungarian restaurant, and I knew I wanted a a simple version anyone could make at home.

I admit, I thought I might get some resistance from our children over this meal but they love it, and it’s now one of our go-to meals!

Spoon this Simple Chicken Paprikash over spaetzle, egg noodles or mashed potatoes, add a veggie on the side and dinner is done. It feels special, but still absolutely doable on a weeknight!

Chicken Paprikash ingredients:

• Boneless, skinless chicken thighs: We like thighs here because they stay juicy and are easy to serve, but boneless chicken breasts also work. Bone-in chicken is more traditional, but if you want to go that route keep in mind the cook time will be longer.
• Salted butter: Adds so much flavor to the sauce and helps brown the chicken. If you only have unsalted, just add a tiny bit more salt to taste at the end.
• Tomato paste: Not always traditional, but I like the flavor it adds. You can skip it if you want a more classic, paprika-only flavor.
• Garlic: Freshly minced garlic adds a nice savory edge. Jarred garlic works in a pinch if that is what you keep on hand.
• Low sodium chicken broth: Regular broth is fine too, just reduce the added salt.
• Sweet Hungarian paprika (not smoked): This is the star of the dish, so use the best sweet paprika you can get your hands on. Smoked paprika will totally change the flavor, so I do not recommend it here.
• Full fat sour cream (or plain yogurt, not Greek): A regular plain yogurt works if you cannot find the right sour cream, just steer away from Greek yogurt which is thicker and more tangy.

How to make easy Chicken Paprikash:

Simple Chicken Paprikash is an easier twist on a European classic! Scroll down to the recipe card for full ingredient amounts and step by step instructions.

• Brown the seasoned chicken in butter in a skillet.
• Soften the onion in the same skillet
• Stir in the tomato paste, garlic, salt and pepper.
• Add the chicken broth and sweet Hungarian paprika.
• Whisk the sour cream, cream and flour in a bowl.
• Whisk the sour cream mixture into the warm sauce until it thickens.

How to store Chicken Paprikash:

Leftover Chicken Paprikash keeps well in the fridge for up to 4 days in an airtight container.

Reheat it gently in a skillet over low to medium heat, stirring often and adding a splash of broth or cream if the sauce has thickened in the fridge.

You can also freeze it for up to 3 months! Thaw overnight in the fridge before reheating, again keeping the heat on the lower side so the creamy sauce stays smooth.

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Simple Chicken Paprikash Recipe

Simple Chicken Paprikash is a 30 minute, one skillet dinner made with boneless chicken, sweet Hungarian paprika and a creamy sour cream sauce. It is rich, cozy and perfect spooned over noodles, spaetzle or mashed potatoes!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 351cal

Author Ashley Fehr

Ingredients

• 3 tablespoons salted butter (divided)
• 2 lbs boneless, skinless chicken thighs (or breasts)
• salt and pepper
• 1 medium onion (finely diced)
• 1 tablespoon tomato paste
• 2 cloves garlic (finely minced)
• 1¼ teaspoon salt
• ⅛ teaspoon black pepper
• 1 cup low sodium chicken broth
• 1 tablespoon sweet Hungarian paprika (not smoked)
• ¾ cup full fat sour cream (or plain yogurt, not Greek)
• ¼ cup heavy whipping cream
• 2 tablespoons flour

Instructions

• Melt 2 tablespoons butter in a large skillet over medium-high heat. Season the chicken lightly with salt and pepper and brown on each side in the skillet. Remove to a plate and cover to keep warm.
• Melt remaining 1 tablespoon butter in the skillet and add the onion. Cook and stir until translucent.
• Add the tomato paste, garlic, salt and pepper and cook 1 minute.
• Add the broth and paprika and bring to a simmer. Add the chicken back to the skillet, cover and reduce the heat to medium-low or a low simmer. Cook until the internal temperature reaches 165℉.
• Meanwhile, whisk together the sour cream, cream and flour.
• When the chicken is cooked, remove it from the skillet and gradually whisk the sour cream mixture into the sauce to thicken. Taste and adjust seasonings as desired.
• Add the chicken back in and serve with spaetzle, egg noodles, mashed potatoes or your favorites.

Video

Notes

Ingredients and Substitutions:

• Chicken: using boneless chicken is not traditional, but we prefer it for how quick it is and how easy it is to serve. You can use bone-in chicken, but keep in mind it will take longer to cook. 
• Tomato paste: tomato isn’t always added to paprikash, so you can skip it if you like but we like the flavor!
• Salt: if using salted broth, omit or reduce the salt and season to taste before serving.
• Paprika: use sweet paprika from Hungary for the best results! Other types of paprika will yield different results.
• Sour cream or yogurt: I find sour cream in Europe to be less tangy than our sour cream here. For best results, use high fat sour cream or a plain yogurt that is not Greek.
• Cream: for a tangier sauce, swap the cream for additional sour cream.

 

Storage:

• You can store leftover paprikash in the fridge for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 351cal | Carbohydrates: 7g | Protein: 32g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 187mg | Sodium: 710mg | Potassium: 539mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1152IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 2mg

Variations and Substitutions

• Use bone-in chicken: Bone-in thighs or drumsticks work well here if you prefer. They will need a bit more time to cook through, so keep simmering until the internal temperature reaches 165°F and the meat is tender!
• Gluten-free option: Replace the flour with a gluten free all purpose blend, or whisk 1 to 2 tablespoons of cornstarch into the cold cream and sour cream mixture before adding it to the pan.

More one skillet chicken dinners you’ll love:

• Chicken Stir Fry
• Mango Salsa Chicken and Rice
• Garlic Parmesan Chicken Pasta
• Chicken Tortellini Alfredo

The post Easy Chicken Paprikash appeared first on The Recipe Rebel.

Lemon orzo is so creamy, zesty, fresh and easy to make!

I think my favorite thing about this recipe is that it’s equal parts fresh (thanks to the lemon juice) and comforting (thanks to the pasta). It’s the best of both worlds!

As we all transition from the colder winter months and into spring, it’s so great to have trusty recipes like this to turn to. It’s cozy without weighing you down and offers the perfect amount of bright citrus flavor.

What really ties it all together so beautifully is the heavy cream and parmesan. The end result is cheesy, creamy, tender orzo that’s pretty addictive. It’s hard to have just one serving of it!

Why we love this Lemon Orzo pasta:

• One Pot: Those two magical words means that this dish is easy to make and even easier to clean.
• Freshly Flavored: Thanks to the freshly squeezed lemon juice in the mix, this orzo is loaded with summery fresh flavor.
• So Quick: Yes, this orzo comes together in LESS than 30 minutes! It’s such a quick dinner recipe.
• Simple Ingredients: Take a quick peek at the ingredients pictured below to see how wonderfully short your shopping list will be.

Lemon Orzo Ingredients:

• Broth – Chicken or vegetable broth both work just fine. I recommend using low-sodium broth either way, that way you can control the amount of salt in the dish.
• Orzo – In a pinch, you could use another small shaped pasta here. Ditalini and alphabet would be fun to swap! If using a different dried pasta, follow the cooking time on the package.
• Cream – Heavy cream (my favorite) offers a thicker consistency and richer flavor. You can use half and half but your sauce will be notably thinner.
• Parmesan – Grated fresh off the block is best for both consistency and flavor.
• Butter – Salted butter adds a nice flavor, but you can use unsalted butter if preferred.
• Garlic – You can add more garlic if you’d like! Garlic is always one of those ingredients you can measure with your heart.
• Lemon – Freshly squeezed lemon juice is really the way to go for the very best flavor.
• Salt and Pepper – While you can always add more than I do, I recommend doing a little taste test before you sprinkle in any more.
• Parsley – A sprinkle of fresh parsley adds a vibrant pop of color and herbaceous flavor.

How to make Lemon Orzo pasta:

This lemon orzo recipe is so easy to make in one pot! Scroll down to the recipe card for more detailed ingredient measurements and step-by-step instructions.

• Melt the butter over medium-high heat. Then, add the orzo and toast it for just 1-2 minutes.
• Stir in the broth, salt and pepper. Bring to a boil, then reduce to a simmer and stir often. Cook until liquid is absorbed and pasta is tender, about 10 minutes. If the liquid is absorbed before the pasta is tender, add a splash more broth.

• Stir in the heavy cream, parmesan, and fresh parsley.
• Add the fresh lemon juice gradually, tasting as you go..

Variations and Substitutions

• Change the pasta: Yes, “orzo” is literally in the title of the dish. But you can feel free to swap it with something like ditalini if you’d like! Just follow the cooking time on the package for the pasta you use.
• Omit the cream: If you’re lactose intolerant or just not too crazy about creamy pasta, you can omit the cream and splash in a little bit more broth to compensate.
• Make it more lemony: Craving more of that summer flavor? Garnish your dish with some fresh lemon zest!

How to store Lemon Orzo

You can store leftover lemon orzo in the fridge for up to 4 days, just make sure it’s in an airtight container so it stays fresh.

Reheat it in the microwave or right back on your stovetop. When it comes time to reheat, add a splash of broth or cream to help add some moisture back into it.

Can I freeze lemon orzo?

Yes! Let the lemon orzo fully cool to room temperature prior to storing it in an airtight container for up to 3 months.

Do note that one pasta is thawed and reheated from frozen, it will be softer.

Serving suggestions:

Plate this lemon orzo with any of these fresh veggie side dishes:

• Cheesy Baked Asparagus
• Air Fryer Green Beans
• Air Fryer Broccoli

Or add a simple Baked Chicken Breast, Slow Cooker Chicken Breast or one of the 15 Best Pork Tenderloin Recipes for added protein.

More Orzo Recipes You’ll Love

Orzo is one of my favorite pastas! Here are a few more of my very best orzo recipes:

• Sun Dried Tomato and Spinach Orzo — a cozy, meatless meal!
• One Pan Tuscan Orzo with Chicken — a hearty, meal-in-one.
• Garlic Parmesan Orzo — goes with everything!
• One Pan Chicken Meatballs with Orzo — we can never get enough meatballs.

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One Pot Lemon Orzo Pasta

Lemon Orzo pasta is a bright, beautiful pasta dish that's ideal for celebrating the spring and summer seasons! Perfectly cooked tender orzo is all dressed up with fresh lemon juice, garlic, parmesan, and just the right amount of heavy cream to really send it over the top.

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 277cal

Author Ashley Fehr

Ingredients

• 1 tablespoon salted butter
• 1½ cups uncooked orzo pasta (about 278 grams)
• 2 cloves garlic finely minced
• 2½ cups low sodium vegetable or chicken broth
• ½ teaspoon salt
• ¼ teaspoon fresh cracked black pepper
• ⅓ cup cream any kind — heavy cream will give richer flavor, light cream will be a bit thinner
• 2 tablespoons grated Parmesan
• 2 tablespoons fresh parsley
• Juice of 1 lemon

US Customary – Metric

Instructions

• Melt butter in a large skillet over medium-high heat. Add the orzo and garlic and toast 1-2 minutes.
• Stir in the broth, salt and pepper.
• Bring to a boil, then reduce to medium-low, cover and simmer, stirring often. Cook until most of the liquid is absorbed and the pasta is cooked to your preference (about 10 minutes). (If you want to cook the pasta further but the liquid is gone, just add a splash more broth).
• Stir in cream, Parmesan and parsley. Add lemon juice gradually, tasting as you go, until the flavor is to your preference. Serve.

Video

Notes

Ingredients and Substitutions:

• Orzo: you could use another pasta here, but stick to the very small varieties for best results: alphabet, ditalini, etc. 
• Cream: any kind of cream will work here. The heavier the cream, the richer and thicker the sauce. You can also omit the cream for a non-creamy version of this lemon pasta, but you will likely need to add additional broth to compensate.
• Lemon: If you are looking for more lemony flavor, feel free to add some lemon zest to this recipe as well!

Storage:

Fridge: you can store this recipe in the fridge up to 4 days. To reheat, add a splash of broth, cream or water to keep it saucy.

Freezer: this recipe can be frozen. but keep in mind that pasta will have a softer texture after thawing that may not appeal to everyone. 

 

Nutrition

Serving: 194grams | Calories: 277cal | Carbohydrates: 45g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 372mg | Potassium: 272mg | Fiber: 2g | Sugar: 2g | Vitamin A: 276IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg

The post One Pot Lemon Orzo pasta appeared first on The Recipe Rebel.

Chicken Chow Mein is made with tender chicken, fresh veggies, and chewy chow mein noodles sautéed in a savory sauce for a dish that rivals your local Chinese restaurant! It’s the perfect way to enjoy Chinese food without leaving your house. 

As a one-pot dish, this easy chicken chow mein recipe is the perfect solution for busy weeknights.

It may not be authentic, but it is flavorful, easy, healthy, and fast! You can have dinner on the table in less than 30 minutes.

Why you’ll love this easy meal:

• Easy clean up: No need to dirty up a bunch of dishes with this one-pot recipe.

• Versatile: This is a great recipe for getting rid of any veggies in your fridge! You can also customize this recipe with different types of noodles, veggies, and protein. 
• Simple ingredients: You only need a few basic ingredients, most of which you probably already have in your kitchen!

Chicken Chow Mein Ingredients:

• Oil: I use canola oil to gently cook the chicken and veggies, but you could substitute any oil you prefer. Just make sure it has a reasonably high smoke point, like vegetable oil or avocado oil. Sesame oil is a common choice, but it has a strong flavor, so I recommend just using a little for finishing.
• Chicken: Boneless, skinless chicken breasts are my go-to, but chicken thighs would also be fine. You could also use chopped rotisserie chicken and sauté it along with the veggies. 
• Fresh Vegetables: Red bell pepper, snap peas, shredded cabbage (or coleslaw mix), and matchstick carrots are a colorful and easy combination. However, feel free to substitute your favorites!
• Garlic: Freshly minced garlic is my favorite, but garlic powder is also fine — use about ½ teaspoon to substitute. 
• Ginger: Again, I like to use minced fresh ginger, but the recipe will still be super tasty with powdered ginger.
• Red Pepper Flakes: These can be omitted for a milder dish, or you can use a couple of pinches of cayenne for more heat.
• Broth: To give our one-pot pasta more flavor, I use chicken broth instead of water to cook the pasta. You can also use vegetable broth or water, depending on what you have or prefer.
• Soy Sauce and Hoisin Sauce: These two Asian sauces combine to make the perfect easy chow mein sauce! Use low sodium soy sauce to reduce the sodium content. 
• Noodles: You’ll need a package (375 grams or about 13 ounces) of fresh refrigerated chow mein noodles or whole grain spaghettini pasta. If using dried spaghettini, use twice as much broth and follow the cooking time on the package.
• Water and Cornstarch: These are optional to thicken the sauce.

How to make One Pan Chicken Chow Mein:

This recipe is easiest and fastest if you get your ingredients prepped and ready to go before you start the cooking process! For the full list of recipe instructions, scroll down to the recipe card. 

• Place a large skillet on the stovetop, add the chicken, and sauté or stir fry until the chicken cubes are mostly browned.
• Add the veggies and cook for a few minutes until softened.

• Stir the garlic, ginger, and pepper flakes into the mixture, and cook.
• Stir in your broth of choice (or water), the soy sauce, and the hoisin sauce. Bring everything to a boil, then add the noodles. Cook until al dente and serve.

Tips and Variations

• Use a different meat: This dish works well with lean, cubed, boneless pork chops, cubes of firm, well-drained tofu, or even browned ground beef. If you’re into batch cooking or meal prep, you can make a big batch of Instant Pot Shredded Chicken or Crockpot Shredded Chicken and set some aside for this Chicken Chow Mein!
• Mix up the veggies: You might want to mix up the veggies. Onions, broccoli, cauliflower, asparagus, green beans, snow peas, bean sprouts, green onions, bok choy, water chestnuts… the choices are endless! 
• Use two pans: If you like, you can cook the noodles in the broth separately from the stir-fried, saucy veggies and chicken. Cook them until al dente, and then give them a quick stir fry in a skillet to get a crispy pan-fried texture.
• Thicken it up: If you want a thicker sauce, mix a bit of cornstarch with water and stir the mixture into the pot. The sauce will thicken as you stir.

How to store Chicken Chow Mein:

Store this pasta in an airtight container in the refrigerator. It will keep for up to 3 days. 

The best way to reheat saucy pasta is in the microwave or in a covered skillet with a splash of broth to keep it from drying out.

• To Microwave: Place the desired portion in a shallow layer on a plate, add a splash of broth or water and microwave for 10-30 seconds at a time until hot. Stir to prevent hot and cold spots.
• To Reheat on the Stove: Place the desired portion in a shallow layer in a skillet. Add a splash of water or broth if the pasta seems dry. Heat on low, covered, until the dish is steaming hot.

Serving Suggestions:

This one-pot meal is complete in itself, but if you’d like to add an extra dish or two, one of these simple takeout-style recipes would be a great choice!

• Sweet and Sour Chicken: Another slow-cooker favorite, this easy Crockpot Sweet and Sour Chicken is a sticky, sweet, and tangy main course the whole family will adore.
• Mongolian Beef: Set it and forget it! This Mongolian Beef with Pineapple is great over your favorite rice or noodles.
• Grilled Chicken: Sweet and Spicy Coconut Grilled Chicken? How can I put this… you need this chicken in your life! And you don’t have to use an outdoor grill. It cooks up just as perfectly on a grill pan or cast iron skillet.

More one-pot recipes you’ll love:

• One Pot BBQ Chicken Chili Mac — loaded with protein and veggies.
• One Pot Taco Pasta Recipe — this one is always a hit with the kids!
• One Pot Lemon Orzo pasta — fresh and not too heavy!
• One Pot Teriyaki Chicken, Rice and Vegetables — another Asian-inspired noodle dish.

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One Pot Chicken Chow Mein

Loaded with juicy chicken, bell peppers, cabbage, peas and carrots, this One Pot Chicken Chow Mein is a fast and healthy dinner the whole family will love!

Course Main Course

Cuisine American, Asian

Diet Low Fat

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 372cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 3 boneless, skinless chicken breasts, cubed (about 1½ lbs)
• 3 cups shredded cabbage or coleslaw mix
• 1 red bell pepper (thinly sliced)
• 1 cup shredded or matchstick carrots
• 1 cup stringless snap peas
• 3-4 cloves garlic (finely minced)
• 1 teaspoon freshly minced ginger
• 1 teaspoon salt
• ¼-½ teaspoon red chili flakes
• 2 cups low-sodium chicken broth
• ⅓ cup low-sodium soy sauce
• ⅓ cup hoisin sauce
• 12 ounces fresh chow mein noodles** (340g) from the refrigerated section
• 2 tablespoons water optional
• 1 tablespoon cornstarch optional
• honey if desired

Instructions

• Heat the oil in a large saucepan over medium-high heat. Cook and stir the chicken, about 3 to 4 minutes, until no longer pink.
• Add the cabbage, pepper, carrots, and peas and cook, stirring occasionally, for 2 to 3 minutes, or until the veggies are slightly softened.
• Add the garlic, ginger, salt, and chili flakes (more or less according to your tastes) and cook for 1 minute.
• Stir in the broth, soy sauce, and hoisin sauce and bring to a simmer. Add the noodles and reduce the heat to medium-low. If using dried noodles, follow the cooking time on the package.
• Cover and cook, stirring every couple of minutes so the pasta doesn’t stick together, until al dente, about 4-6 minutes.
• If desired, combine the cornstarch and water in a small bowl and stir into the sauce to thicken.
• Taste, adjust seasonings according to your preferences (add 1 tablespoon honey to sweeten if desired), and serve.

Video

Notes

*If you are using salted broth and soy sauce, omit the added salt and season to taste before serving. 

 

**If using dried pasta instead of fresh noodles, increase the broth to 4 cups.

Nutrition

Serving: 434grams | Calories: 372cal | Carbohydrates: 60g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 1438mg | Potassium: 629mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4272IU | Vitamin C: 50mg | Calcium: 71mg | Iron: 4mg

More Easy One Pot Recipes

• Chicken Tortellini Soup
• Healthy One Pot Spaghetti and Meat Sauce
• Taco Mac

The post One Pot Chicken Chow Mein Recipe appeared first on The Recipe Rebel.

Rice and chicken is a classic combo for good reason!

It’s nourishing, easy to make, and easy to customize to your family’s tastes.

When I need something simple, classic, and delicious, it’s recipes like this One Pan Chicken and Rice that I can always count on.

There’s just something so satisfying about a creamy well rounded meal all in one pan! It’s a stress free dinner recipe that offers protein, nutrients, and carbs. Check, check, and check! Oh, and not to mention the most important part – it’s delicious, of course!

Why we love this One Pan Chicken and Rice Recipe:

• One Pan: Easy to make, easy to clean, and has everything I need for a delicious dinner all in one single dish. One pan/pot recipes are the BEST!
• Creamy: The parmesan cheese and heavy cream added right at the end give the whole dish the most amazing creamy, cheesy quality.
• Kid Friendly: Carrots and peas are already fairly kid friendly when it comes to veggies. The way they’re nestled into the creamy rice and chicken make for the best bite that even the pickiest eaters will love!

One Pan Chicken and Rice Ingredients Needed:

• Chicken: Chicken breasts are my favorite to use here, but boneless, skinless chicken thighs also work well. Feel free to omit the meat entirely for a vegetarian dinner.
• Chicken Broth: Low sodium broth is always my go-to! That way, I can control the amount of salt in the recipe. Feel free to swap with vegetable broth or chicken bouillon mixed with water. Of course, chicken stock also works great.
• Frozen Vegetables: Peas and carrots are my favorite, but the options here are pretty limitless. Feel free to swap with your favorite veggies!
• Rice: Long grain white rice cooks quickly. You can use long grain brown rice if you’d like, but note that it will take longer to cook.
• Onion: A white or yellow onion is preferred.
• Garlic: You can always add more if you’d like! You can also double down on the garlicky flavor by sprinkling in some garlic powder if desired.
• Cream: Heavy cream will create the best thick and creamy consistency. You can use half and half instead, but the sauce won’t end up being quite as thick.
• Parmesan: If possible, use freshly grated parmesan for the best flavor and consistency.
• Seasonings: I use a simple blend of Italian seasoning, paprika, salt and pepper. Adjust as needed and feel free to garnish with fresh herbs like parsley!

How to make One Pan Chicken and Rice

Take a look at just how easy it is to make chicken and rice in one pan! For more info about the ingredients and process, scroll down to the recipe card below.

• Heat oil (canola oil is what I used) in a large skillet over medium-high heat. Season the chicken with salt and pepper and add to the skillet with onions. Cook until the chicken is slightly cooked on each side and onion is translucent. Note that at this step the chicken does not have to be fully cooked yet.
• Add garlic and seasonings. Cook for 1 more minute.

• Add chicken broth, peas and carrots and rinsed rice. Bring to a boil/simmer over high heat, then cover and lower the heat to medium-low. Check the rice at 10 minutes, then continue cooking as needed until the rice is tender.
• Stir in cream and parmesan.

Variations and Substitutions

• Cream and parmesan: You can omit these ingredients for a dairy-free version. Or, add a little extra of each for an even richer and creamier twist!
• Change the veggies: You can swap the peas and carrots with really any other veggies you prefer. Broccoli, chopped green beans, diced bell peppers, etc. You can really clean out your produce drawer with this recipe.
• Chicken thighs: Feel free to use chicken thighs instead of breasts! Just make sure they’re boneless and skinless.
• Bump up the spice: like your creamy Chicken and Rice with a bit of kick? Add some Cajun seasoning or a bit of cayenne to take it to the next level.

How to store leftover Chicken and Rice

Store leftover chicken and rice in an airtight container in the fridge for 2-3 days. When you’re ready to serve it, just reheat it in the microwave for 30 seconds at a time, stirring each time it stops, until warmed all the way through.

Can I freeze this Chicken and Rice recipe?

Sure thing! First, let the chicken and rice with veggies fully cool to room temperature. Then, transfer it all to a freezer safe container and freeze for up to 3 months. Don’t forget to date and label! When you’re ready to enjoy it, let it defrost in the fridge prior to reheating.

If it seems dry, add a splash of broth or cream and reheat in a skillet on the stovetop.

Serving suggestions:

While this may be a whole meal in one pan, you can still plate it with a delicious side dish! This one pan chicken and rice would go well with something like Air Fryer Broccoli, easy Roasted Carrots or Cheesy Baked Asparagus.

We also love serving with these Homemade Dinner Rolls Recipe, a slice of this No Knead Artisan Bread or some of my Mom’s Homemade Buns recipe.

More One Pan Chicken Recipes You’ll Love!

• One Pan Chicken Meatballs with Orzo — for the meatball lovers!
• Chicken Broccoli Rice Casserole — a dump and bake meal.
• One Pan Teriyaki Chicken and Noodles — skip the takeout
• One Pan Tuscan Orzo with Chicken — a reader favorite!
• One Pan Tuscan Chicken and Potato Skillet — gluten-free and totally delicious.

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One Pan Chicken and Rice

One Pan Chicken and Rice is a quick, easy, and family friendly dinner recipe that needs to be part of your weeknight routine! Chicken, rice, and vegetables are held together by a creamy parmesan sauce. It's a well rounded meal all in one pan!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 521cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 pound boneless, skinless chicken breasts (about 2) cut into ½" pieces
• salt & pepper
• ½ medium onion (diced)
• 2 cloves minced garlic
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon paprika
• ⅛ teaspoon pepper
• 2 cups low sodium chicken broth
• 2 cups frozen peas and carrots
• 1 cup long grain white rice (rinsed)
• ½ cup heavy cream
• ¼ cup shredded Parmesan cheese

US Customary – Metric

Instructions

• In a large skillet, heat oil over medium-high heat.
• Season chicken pieces with salt and pepper, and add to the skillet with the onion. Cook until chicken is slightly cooked on each side, and onion is translucent (the chicken does not have to be cooked through!).
• Add garlic, Italian seasoning, salt, paprika and pepper and cook for 1 minute.
• Add chicken broth, peas and carrots and rinsed rice. Bring to a simmer over high heat, cover and reduce heat to medium-low. Check the rice at 10 minutes, then continue cooking as needed until tender.
• Stir in cream and Parmesan. Taste and adjust seasonings as desired. Serve.

Video

Notes

Ingredients and Substitutions:

• Chicken: any kind of boneless, skinless chicken pieces work well here, or you can swap for another protein of your choice. You can also omit the chicken and add in extra vegetables for a meatless meal.
• Chicken broth: I always start with low sodium broth and adjust the salt on my own as needed. You can also use vegetable broth or water with chicken bouillon.
• Vegetables: This recipe is easily customizable, so you can swap the veggies for ones your family enjoys! 
• Rice: I usually use long grain white rice (any kind) as it cooks pretty quickly, but you can also use long grain brown rice. You won’t need to change any of the measurements, but it does take longer to cook.
• Cream and Parmesan: you can omit these for a dairy-free version, or add extra for a rich and creamy twist.

 

Nutrition

Serving: 382grams | Calories: 521cal | Carbohydrates: 50g | Protein: 35g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 112mg | Sodium: 634mg | Potassium: 782mg | Fiber: 3g | Sugar: 2g | Vitamin A: 7244IU | Vitamin C: 11mg | Calcium: 130mg | Iron: 2mg

The post One Pan Chicken and Rice appeared first on The Recipe Rebel.

Like most Canadians, I grew up eating butter tarts at every major holiday. You really can’t grow up in Canada without them!

I’ve already shared my butter tart squares, so it was about time I shared my classic butter tarts too. They’re the perfect bite-sized treat for sharing!

Never had a butter tart? Prepare to be amazed. That rich, gooey filling and flaky pastry might just blow your mind

If you love Canadian treats as much as we do, check out these Nanaimo Bars and this No Bake Nanaimo Bar Cheesecake as well!

What are butter tarts?

Butter tarts are small dessert tarts made with buttery, flaky pastry shells and a rich, gooey, syrupy brown sugar filling. Depending on your tastes, you might add raisins too!

Are butter tarts Canadian?

Yes! Butter tarts are one of the few foods considered truly Canadian. The first written recipe is said to have been printed in 1900 in Barrie, Ontario.

They have similar ingredients to pecan pie filling, minus the pecans (though some people get crazy and, gasp, add nuts!). Butter tarts are also a little gooier than pecan pie.

You can’t live in Canada and not know (and love!) this iconic dessert.

Key Ingredients

This recipe has two very important parts: the crust and the filling!

Pastry Crust

• All-Purpose Flour: the base of the pastry (adapted from my favorite Pie Crust recipe). You can swap up to 50% with whole wheat flour for a nuttier flavor and more fiber.
• Salt: enhances flavor and helps the crust brown. It also makes the dough less sticky, so it’s easier to press into the pan.
• Unsalted Butter: make sure it’s cold! It steams as it bakes, creating little pockets of air for a lighter, flakier crust.
• Cold Water: brings the dough together and keeps the butter from getting too warm.

Butter Tart Filling

• Brown Sugar: melts into the butter for that gooey, caramel-like filling.
• Golden Corn Syrup and White Vinegar: keep the sugar from crystallizing. You can skip them, but your tarts will have a slightly crispy, crystallized top.
• Butter: I use salted butter in the filling so there’s no need to add salt. If you use unsalted, add a pinch of salt to balance the sweetness.
• Eggs: give the filling structure so it’s not too runny.
• Raisins or Pecans (optional): raisins are a matter of huge debate in Canada! Add them, leave them out, or try pecans for a delicious twist.

How to make butter tarts

This classic Canadian dessert comes together in about 45 minutes, plus chilling time for the dough. This is a quick overview of the process with some helpful photos — see the recipe card below for detailed instructions.

Pastry Tart Shells

1. Make and roll out the dough: Refrigerate for at least 1 hour (or up to 1 week) before rolling out for the best, flakiest pastry.
2. Shape the shells: Gently press the rounds into the bottom and all the way up the sides of a 12-cup muffin pan. Freeze for 10-15 minutes so they stay flaky.
3. Mix the filling: don’t stir too much and create air bubbles! Whisk just until combined.
4. Fill the shells and bake: Ladle the filling into the chilled, unbaked shells, dividing it evenly between all 12. Bake until golden and mostly set.

Do raisins belong in butter tarts?

The jury is still out! Raisins in butter tarts are a matter of passionate national debate. Some swear by them, while others think raisins are the best way to ruin a perfectly good tart.

My take? Do whatever works for you! Raisins or not, these butter tarts are delicious.

Why is my filling runny?

There are two likely culprits:

• The filling was over-mixed: Stirring too much whips air into the eggs. That air makes the filling puff up in the oven, then sink in the center as it cools. Whisk by hand only until just combined.
• They haven’t cooled long enough: The filling firms up as it cools. For a firmer filling, refrigerate the tarts until chilled before serving.

How to store butter tarts

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze in an airtight container for up to 3 months. Thaw in the fridge before serving.
• To serve: Enjoy them cold, or let them come to room temperature on the counter. The colder the tarts, the firmer the filling!

More dessert recipes you’ll love

• Millionaire Shortbread — you can never go wrong with this one!
• Pecan Pie Bars — if you love butter tarts, you’ll love these too!
• Caramel Nut Bars — chewy, salty, and sweet.
• Cranberry Caramel Bars — a sweet and tart Christmas treat.
• Soft Sugar Cookie Bars — with sprinkles you can never go wrong!

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Butter Tarts

These Butter Tarts are a Canadian classic that comes together with just 25 minutes of prep! Homemade pastry shells are filled with a rich, caramel-y filling and pecans or raisins, then baked until buttery and flaky on the inside and gooey on the inside.

Course Dessert

Cuisine canadian

Diet Vegetarian

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 12 tarts

Calories 281cal

Author Ashley Fehr

Ingredients

Pastry Tart Shells

• 1 ¾ cup all-purpose flour (227 grams)** see note
• 1 tsp sugar
• ½ tsp salt
• ½ cup cold unsalted butter cubed (112 grams)
• ⅓ cup cold water

Butter Tart filling

• 1 cups brown sugar, packed (190 grams)
• ½ cup golden corn syrup
• ¼ cup salted butter, melted
• 2 eggs
• 1 teaspoon white vinegar (optional: it helps to cut the sweetness)
• 1 teaspoon vanilla extract
• Optional: ½ cup raisins or pecans

US Customary – Metric

Instructions

Pastry Tart Shells

• In a large bowl, stir together the flour, sugar, and salt.
• Cut in the butter with a pastry cutter (or your hands!), until crumbly. (The butter should be in pea-sized chunks.)
• Stir in 2 to 3 tablespoons cold water and work the dough with your hands, until it comes together in a ball, adding in additional cold water if necessary.
• Shape the dough into a fat disc and wrap in plastic wrap. Refrigerate it for at least 1 hour or up to 1 week.
• On a large piece of parchment paper, roll out the pastry.
• Use a circular cookie cutter or large cup to cut the dough into 3½-4″ rounds.
• Place the rounds into a muffin pan, gently pressing the pastry into the bottom of the cup and all the way up the sides. (I like a thin crust and lots of filling — if you like your pastry thicker, I recommend doubling the pastry recipe just to be safe). You will fill one 12-cup muffin pan.
• Place the muffin pan into the freezer for 10 to 15 minutes.

Butter Tart Filling

• Preheat the oven to 350°F.
• In a large bowl, whisk together the brown sugar, corn syrup, butter, eggs, vinegar, and vanilla
• Gently ladle the filling into the unbaked tart shells, dividing evenly between the 12. Be sure to leave a bit of room at the top as they will rise as they bake.
• Bake for 20 to 25 minutes, until the pastry is golden brown and the filling has puffed slightly.
• Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
• Serve warm, room temperature, or chilled. (The colder the tarts, the firmer the filling.)

Video

Notes

Add ins:

• If you want to add raisins or nuts, sprinkle a few into each shell before adding the filling. If you add a lot, you may find you have extra filling and need additional pastry.

Make Pastry in a Food Processor:

• Combine the flour, salt, and sugar by pulsing a few times. Add the butter cubes and pulse, until crumbly. Add the water one tablespoon at a time and pulse, until dough starts to come together, then press the dough together into a ball.

Storage:

The butter tarts will last in an airtight container in the fridge for 5 days, or in the freezer for 3 months. To enjoy again, you can either serve them cold or let them come to room temperature on the counter.

If they’re frozen, be sure to thaw them in the fridge first.

 

Nutrition

Calories: 281cal | Carbohydrates: 41g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 157mg | Potassium: 55mg | Fiber: 1g | Sugar: 29g | Vitamin A: 394IU | Calcium: 27mg | Iron: 1mg

The post Butter Tarts appeared first on The Recipe Rebel.

This No Cream Slow Cooker Creamed Corn is one of my favorite side dishes for holidays and big family gatherings because it takes just 5 minutes to prep and makes life so much easier!

When the stove is full, the oven is packed, and I’ve already got too many things going at once, I’m always happy to hand one dish off to the slow cooker.

It’s a little lighter than traditional creamed corn since there’s no heavy cream, but it is still creamy and delicious.

You only need four simple ingredients, and you can use canned or frozen corn, depending on what’s in your kitchen. It’s a delicious side dish I can count on when I need something warm, crowd-friendly, and a little lighter!

No Cream Slow Cooker Creamed Corn ingredients:

• Butter: You can swap this with vegan margarine to make it dairy-free.
• Flour: If you need it gluten free, use 1 tablespoon of cornstarch instead.
• Corn kernels: Canned corn or frozen both work well here! You don’t need to thaw if using frozen corn. 

How to make No Cream Slow Cooker Creamed Corn:

This slow cooker side dish comes together with just a quick stir! Scroll down to the recipe card for full ingredient amounts and instructions.

• Whisk the water, butter, flour, sugar, salt, and pepper.
• Stir in the corn and cook on low until heated through and thickened.

How to store leftovers:

Store leftovers in an airtight container in the fridge for up to 4 days!

To reheat, warm it gently on the stove or in the microwave until heated through. If it thickens too much in the fridge, stir in a splash of water before reheating.

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No Cream Slow Cooker Creamed Corn

No Cream Slow Cooker Creamed Corn is an easy side dish made with corn, butter, and pantry staples, but no heavy cream. It takes just 5 minutes to prep and cooks up rich, creamy, and perfect for busy holiday meals!

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 8 servings

Calories 134cal

Author Ashley Fehr

Ingredients

• 1¼ cups water
• 3 tablespoons melted butter (or sub vegan margarine)
• 2 tablespoons flour
• 2 teaspoons sugar
• 1½ teaspoons salt
• ¼ teaspoon pepper
• 6 cups corn kernels (canned or frozen)

US Customary – Metric

Instructions

• In a 3-4 quart slow cooker, combine water, melted butter, flour, sugar, salt, and pepper with a whisk. Stir in corn.
• Cook on high for 3-4 hours or low for 6-8 hours, until hot and the liquid has thickened and becomes creamy. Taste and adjust seasonings as desired.

Video

Notes

*If you’re gluten free, try swapping out the flour for 1 tablespoon of corn starch and whisking well.
*If you’re dairy free, try swapping out the butter for dairy free margarine.

Nutrition

Serving: 107grams | Calories: 134cal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 724mg | Potassium: 168mg | Fiber: 3g | Sugar: 6g | Vitamin A: 187IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.5mg

Variations and Substitutions

• Make it a little sweeter: Add a bit more sugar if that’s how you like your creamed corn.
• Add fresh herbs: A little chopped parsley or thyme on top freshens it up nicely.

More cozy side dishes you’ll love:

• Perogies with Bacon and Onions
• Cheesy Scalloped Potatoes and Ham
• Easy Homemade Mac and Cheese
• Easy Creamed Peas

The post No Cream Slow Cooker Creamed Corn appeared first on The Recipe Rebel.

Making authentic German Spaetzle might sound super complicated, but it’s super easy to make at home with one bowl and a few simple ingredients!

This quick Homemade Spaetzle recipe makes soft, chewy little noodles that cook right in boiling water in just a couple of minutes. They feel like something extra special, but come together so quickly.

I often make this when I want something comforting but don’t want to peel potatoes or wait on rice. The whole family loves when these make an appearance!

And it’s ready in 15 minutes? I will take that on any weeknight.

Homemade Spaetzle ingredients:

• All-purpose flour: You can swap up to half with whole wheat flour if you want a heartier texture and a little extra fiber.
• Eggs: For a richer batter, swap one egg for ¼ cup sour cream.
• Milk: 2% or whole milk works well!
• Butter: Use salted or unsalted. If using salted butter, taste before adding any extra salt after cooking.

How to make Quick Homemade Spaetzle:

This Homemade Spaetzle is easier than it looks and comes out super soft and buttery! Scroll down to the recipe card for full ingredient amounts and instructions.

• Stir the flour and salt together in a large bowl.
• Add the eggs and milk.
• Press batter through a Spaetzle maker or cheese grater into a pot of boiling water.
• Cook until the little noodles float to the top.

How to store leftover Spaetzle:

Store leftover Spaetzle in an airtight container in the fridge for up to 4 days.

To reheat, warm it in a skillet with a little butter until hot. You can also microwave it in short bursts, stirring between each one, but the skillet gives the best texture!

Freeze cooked Spaetzle for up to 3 months! Thaw overnight in the fridge, or add it straight from frozen to simmering water for 1 to 2 minutes until heated through.

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Quick Homemade Spaetzle

Quick Homemade Spaetzle is a simple side dish made with flour, eggs, milk, salt, and butter in just 15 minutes. The noodles are boiled until tender, tossed with butter, and ready to serve with your favorite main dishes!

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 328cal

Author Ashley Fehr

Ingredients

• 2 cups all purpose flour
• 1 teaspoon salt
• 4 large eggs
• ⅓ cup milk
• 1 tablespoon butter

Instructions

• In a large bowl, stir together the flour and salt.
• Add the eggs and milk and stir to combine — it's a stiff batter, so you may want to use a metal spoon or hand mixer to help. It will be thick and sticky, in between a dough and a batter. Add additional milk if too thick and additional flour if too sticky.
• Bring a large pot of salted water to a boil.
• Press the spaetzle batter through a spaetzle maker or a large cheese grater set over top of the pot. Use a spatula to press the batter through the holes into the boiling liquid.
• They will cook in just a couple of minutes — when they float to the top, they're done! Just scoop them out with a sieve and do the next batch.
• Toss cooked spaetzle with butter to prevent sticking.

Video

Notes

Ingredients and Substitutions:

• Flour: you can swap up to half of the flour with whole wheat for added fiber. Unfortunately I have not tried with gluten free flour.
• Eggs: you can swap one of the eggs with ¼ cup sour cream for a richer flavor if desired.

Storage:

• You can refrigerate leftover spaetzle up to 4 days or freeze up to 3 months. To serve, thaw overnight in the refrigerator, or dump from frozen into a pot of simmering water for 1-2 minutes until heated through.

Make ahead:

You can make the batter ahead and store in the fridge up to 3 days before cooking.

Nutrition

Calories: 328cal | Carbohydrates: 50g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 173mg | Sodium: 679mg | Potassium: 175mg | Fiber: 2g | Sugar: 2g | Vitamin A: 383IU | Calcium: 72mg | Iron: 4mg

Variations and Substitutions

• Use brown butter: Melt the butter until golden and nutty before tossing it with the cooked Spaetzle.
• Add herbs: Stir chopped parsley, chives, or dill into the cooked noodles right before serving.
• Add cheese: Add a handful of shredded Swiss, Gruyere, or sharp cheddar while the Spaetzle is warm.
• Toss with garlic butter: Cook a little minced garlic in the butter before tossing everything together.
• Fry it in a skillet: After boiling, sauté the Spaetzle in butter until the edges get lightly golden.

More cozy side dishes you’ll love:

• Easy Homemade Mac and Cheese
• Garlic Parmesan Orzo recipe
• 3 Ingredient Boursin Pasta
• Ditalini Pasta with Bacon and Peas

The post Quick Homemade Spaetzle Recipe appeared first on The Recipe Rebel.

I’ll admit it…I’ll choose apple over pumpkin every time (gasp!). My husband, however, will happily take all the pumpkin desserts, especially this Lighter Pumpkin Roll recipe!

This recipe is just like a classic Pumpkin Roll, but you’re not making the cake from scratch. I took a shortcut and used boxed angel food cake mix because it’s just so much easier (and you can’t even tell the difference!)

And because the filling uses light cream cheese, you get a lighter version of your favorite fall dessert with less calories!

My family always flips out when I add this to our Thanksgiving dessert table!

Ingredients needed:

• Angel food cake mix: I use a boxed mix here because homemade angel food cake is quite a bit more work (and I like to keep things easy!)
• Pumpkin puree: Make sure you grab pure pumpkin puree, not pumpkin pie filling. The cake mix is already sweet enough!
• Pumpkin pie spice: Use your favorite store-bought blend, or homemade works, too.
• Light cream cheese: This is what I use, but regular cream cheese works too if that’s what you have.

Variations and Substitutions

• Add nuts: Sprinkle a small amount of finely chopped toasted pecans over the filling before rolling.
• Use whipped topping: You can substitute the homemade filling for premade whipped topping, but I love me some cream cheese and real whipped cream, so I’m always going to stick with the original. Keep in mind that whipped topping alone is very light and may squish out more as you roll it up.

How to make this delicious Pumpkin Roll recipe:

Make the perfect Pumpkin Roll in just a few simple steps! Scroll down to the recipe card for full ingredient amounts and instructions.

• Whisk the first four ingredients until fluffy.
• Spread the batter onto a baking sheet and bake.
• Roll up the cake and let it cool completely.
• Beat the cream cheese filling until thick and fluffy.
• Unroll the cooled cake and spread with filling.
• Roll it back up and refrigerate before slicing.

What size pan is best for this Pumpkin Roll recipe?

I recommend a 10x15x1-inch rimmed baking sheet, aka, a jelly roll pan. That’s the size I use for my angel food cake rolls because it gives the batter enough room to rise without spilling over the sides.

Make sure your pan has a good rim, because angel food cake batter can puff up quite a bit while it bakes! 

Can I make this Lighter Pumpkin Roll ahead of time?

Yes, and this is one dessert I actually prefer making ahead!

You can bake and roll the unfilled cake, cover it well, and refrigerate it for up to 3 days. You can also freeze the rolled, unfilled cake for up to 3 months and thaw it completely before filling.

The fully assembled Pumpkin Roll can be covered and refrigerated for up to 24 hours before serving. You can also freeze the finished roll, then thaw it in the refrigerator for 6 to 8 hours before slicing.

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Lighter Pumpkin Roll

Lighter Pumpkin Roll is an easy twist on the classic, with soft pumpkin angel food cake and a fluffy cream cheese filling. It uses just 8 ingredients (including boxed cake mix!) and can be made ahead of time!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 10 servings

Calories 293cal

Author Ashley Fehr

Ingredients

• 1 angel food cake mix dry
• 1 cup pure pumpkin puree
• 1 cup cold water
• 1 teaspoon pumpkin pie spice
• 8 oz light cream cheese (1 package)
• ¾ cup powdered icing sugar plus extra for dusting
• 1 cup heavy cream 35%
• 1 teaspoon vanilla

US Customary – Metric

Instructions

• Preheat oven to 350℉ and line a large rimmed baking sheet with parchment paper (cooking spray helps to keep the parchment down on the pan).
• In a large bowl, whisk together the angel food cake mix, pumpkin, water, and pumpkin pie spice vigorously, until fluffy.
• Spread batter onto the prepared baking sheet and bake for 20 minutes, or until dry in the middle. 
• Dust a clean, lint-free kitchen towel with powdered sugar and turn the hot cake out onto the towel. Remove the parchment from the back of the cake.
• Roll the cake up starting at the short end and let cool completely — a few hours in the refrigerator works great.
• Prepare the filling: with an electric mixer, beat cream cheese until smooth. Add sugar, cream and vanilla and beat on high until thickened and fluffy — it will hold stiff peaks when done. 
• Unroll the cooled cake and spread with cream cheese filling. Roll back up carefully (no towel this time!) and place on a serving plate. 
• Refrigerate for at least 4 hours until ready to slice and serve. 

Video

Notes

Storage tips:

Because the filling contains cream cheese and heavy cream, keep the finished Pumpkin Roll covered in the refrigerator until you’re ready to serve it. Plus, it slices better cold! 

If you’re dusting it with powdered sugar, I like to add a fresh sprinkle right before serving.

Nutrition

Calories: 293cal | Carbohydrates: 50g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 384mg | Potassium: 109mg | Sugar: 37g | Vitamin A: 4165IU | Vitamin C: 1.2mg | Calcium: 93mg | Iron: 0.5mg

More fall dessert recipes you’ll love:

• Apple Fritter Cake
• Pumpkin Chocolate Chip Bread
• Caramel Apple Cobbler
• Pumpkin Muffins

The post Lighter Pumpkin Roll Recipe appeared first on The Recipe Rebel.

We are big fans of brownies around here, but sometimes you’re just not in a chocolatey mood.

These fudgy Blondies have crisp edges, a chewy texture, and all of that warm, brown-sugar butterscotch flavor. They come out perfectly every single time without fail!

These Blonde Brownies are super easy to customize with your favorite add-ins, but honestly they’re unbelievable just as they are.

Ingredients for Blonde Brownies:

• Salted butter: Make sure it’s completely melted before starting this recipe. You can use unsalted butter, but make sure to add a pinch of salt!
• Brown sugar: Light or dark brown sugar both work.
• Vanilla extract: Pure vanilla extract is best.
• All purpose flour: You can also use whole wheat flour for more fibre!
• White chocolate chips: Optional and can be swapped with any add in.

How to make this easy Blondie recipe:

Making bakery-worthy Blondies at home is so easy! Make sure to scroll to the recipe card for all the details.

• Stir together the melted butter and brown sugar until smooth.
• Add the eggs and vanilla and whisk again.
• Mix in the dry ingredients.
• Line the baking pan with parchment paper.
• Stir in the white chocolate chips.
• Spread into the pan and bake until set.

How to store Blondies:

Store Blondies in an airtight container at room temperature for up to 1 week or freeze for up to 4 months.

Thaw at room temperature or warm gently to serve.

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Fudgy Blondies Recipe

These Fudgy Blondies are rich, chewy, and packed with brown sugar flavor. They mix up in one bowl with simple ingredients and bake into perfect golden bars every time!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 24 servings

Calories 223cal

Author Ashley Fehr

Ingredients

• 1 cup salted butter (2 sticks) melted
• 2 cups brown sugar, packed
• 2 large eggs
• 3 teaspoons vanilla extract
• 2 cups all purpose flour (260 grams)
• ½ teaspoon salt
• ½ teaspoon baking powder
• 1 cup white chocolate chips (optional)

Instructions

• Preheat oven to 350℉. Line a 9×13" pan with parchment or foil (optional) and spray with non stick spray.
• In a large bowl, combine melted butter and brown sugar and whisk until smooth. Add eggs and vanilla and whisk until combined.
• Stir in flour, salt and baking powder until combined. Stir in white chocolate chips, if using.
• Spread into prepared pan and bake for 22-25 minutes, until a toothpick comes out clean in the center. Set aside to cool completely before removing from the pan.

Video

Notes

Ingredients and Substitutions:

• Whole wheat flour: I often make these with whole wheat flour and they taste just as delicious!
• Add ins: you can swap the white chocolate chips for regular chocolate chips, dried fruit, chopped nuts, sprinkles — you name it!

Storage:

This blondie recipe stores perfectly! They can be stored at room temperature for 3 to 4 days, or in the freezer for up to 4 months.

Nutrition

Calories: 223cal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 127mg | Potassium: 73mg | Fiber: 0.3g | Sugar: 22g | Vitamin A: 258IU | Vitamin C: 0.04mg | Calcium: 40mg | Iron: 1mg

Variations and Substitutions

• Butterscotch Blondies: Mix in some butterscotch chips for a more toffee-like flavor. 
• Funfetti Blondies: Stir in colorful sprinkles.
• Chunky Blondies: Add chopped white chocolate bars instead of chips.
• Peanut butter twist: Swirl in a few spoonfuls of peanut butter or use peanut butter chips.
• Brown butter Blondies: Brown the butter first for a deeper, nutty caramel flavor. To brown butter, melt it in a light colored pan over medium heat, stirring until it foams, turns golden, and smells toasty, then let it cool slightly before mixing into the sugar.

More bar recipes you’ll love:

• Triple Chocolate Raspberry Brownies
• Strawberry Cheesecake Bars
• Soft Sugar Cookie Bars
• Mint Cream Cheese Brownies

The post Perfectly Fudgy Blondies Recipe appeared first on The Recipe Rebel.

Traditional Swedish meatballs can be a bit of work, so I wanted a version I could make when I only had 30 minutes to spare.

This Instant Pot Swedish Meatballs and Noodles recipe lets me start with my frozen Meatball recipe and still end up with that rich, creamy Swedish meatball dinner my family loves!

I also really like cooking the noodles right along with the meatballs, which means one less pot to wash and no searing!

Ingredients for Instant Pot Swedish Meatballs and Noodles:

• Meatballs: I usually use frozen beef meatballs because it’s the easiest! Grab a brand you actually like, or use cooked homemade meatballs if you’ve got some stashed in the freezer!
• Low-sodium beef broth: I definitely go with low sodium for this one. The meatballs and Worcestershire already bring plenty of salt, so regular broth can be a little too salty!
• Extra broad egg noodles: Stick with a dry egg noodle that’s pretty similar in size and shape. A much thicker pasta will need more time and can throw off the liquid ratio.
• Half-and-half or heavy cream: Either works! I usually grab heavy cream when I want the sauce a little richer, but half-and-half will still be creamy.

Variations and Substitutions

• Add spices: A pinch of nutmeg gives the sauce more of that classic Swedish meatball flavor. I’ve also had a reader mention she added paprika for a slight smoky flavor and her family loved it!

How to make Swedish Meatballs and Noodles in the Instant Pot:

This really is a dump-it-in-and-go dinner! Scroll down to the recipe card for full ingredient amounts and instructions.

• Add the meatballs, broth, Worcestershire sauce, garlic, and seasonings.
• Spread the egg noodles over the top and press them down gently.
• Pressure cook until the meatballs are hot and the noodles are tender.
• Release the pressure and stir everything together.
• Whisk the cream and cornstarch, then stir it into the pot.
• Use sauté just until the sauce thickens.

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Instant Pot Swedish Meatballs and Noodles

Instant Pot Swedish Meatballs and Noodles are an easy dinner with frozen meatballs, egg noodles, and a rich, creamy beef sauce. The noodles cook right in the Instant Pot with the meatballs, so there’s no browning or a separate pasta pot!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Total Time 8 minutes minutes

Servings 4 servings

Calories 470cal

Author Ashley Fehr

Ingredients

• 1 lb beef meatballs frozen or thawed
• 2½ cups low sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 cups extra broad egg noodles (140g)
• ½ cup half and half or heavy cream
• 1 tablespoon corn starch

US Customary – Metric

Instructions

• Place meatballs in the Instant Pot with beef broth, Worcestershire sauce, garlic, parsley, salt and pepper. Stir until spices are combined.
• Add noodles, spread into an even layer and press down gently but do not stir — they will not be completely submerged and that is fine.
• Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 3 minutes. It will take about 10 minutes for the Instant Pot to come to pressure.
• When the cook time is over, do a quick release and open the valve to release the pressure (for noodles with a softer texture, you can allow the pressure to release naturally for 5 minutes before opening the valve). The noodles may appear dry on top — this is FINE. Stir them into the meatballs.
• Whisk together cream and corn starch and stir into meatballs. Turn the Instant Pot to saute and cook and stir just until sauce has thickened (and at this point, all noodles will be perfect )

Video

Notes

Storage: I usually keep leftovers in the fridge for up to 3 to 4 days. The egg noodles keep soaking up that creamy sauce as they sit, so everything will be a little thicker the next day (which is totally normal!).

When I reheat it, I’ll add a splash of beef broth or cream first, then warm it gently on the stove or in the microwave to loosen it up.

I don’t usually freeze this one because egg noodles can get pretty soft after thawing. If you know you’ll have leftovers, I’d much rather plan on eating them from the fridge over the next few days!

Nutrition

Calories: 470cal | Carbohydrates: 25g | Protein: 27g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 117mg | Sodium: 690mg | Potassium: 768mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1.8mg

More Instant Pot recipes you’ll love:

• Instant Pot Potato Corn Chowder
• Instant Pot Chicken Alfredo Pasta
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