Dinner - Southern Cravings

Cajun Seafood Mac and Cheese Recipe

Anna Kate — Mon, 15 Apr 2024 16:37:08 +0000

Seafood lovers unite! This seafood mac and cheese is the ultimate comfort food! Made with layers of fresh lobster, lump crab, and shrimp, and a decadent white cheese sauce, it’s the elevated twist to America’s favorite dish!

While this recipe requires a few more steps than my Southern-style mac and cheese or my oven-baked mac and cheese, I promise it’s worth every minute! Packed with high-quality cheeses and fresh seafood, it’s the perfect dish for a special occasion.

Why I Love This Recipe

Heavy cream, butter, three types of cheese…need I say more? This recipe is absolutely decadent and super rich! I love that this is practically a main course and a side dish all in one. Now, if you wanted to create a surf and turf style dinner, a steak would go beautifully with this mac and cheese, but I find this dish does the job all on its own!

This seafood mac and cheese recipe is a decadent labor of love! It showcases a rich, creamy cheese sauce that’s packed with bold flavors from Old Bay seasoning and wine.

Fresh lobster, shrimp, and crab bring a gourmet twist to your everyday mac and cheese. There’s no imitation seafood here! And the combination of creamy Gouda, white cheddar, and Parmesan creates a savory, velvety-smooth sauce that complements the tender seafood unbelievably well. Plus, the golden panko topping is top notch!

Although this recipe requires a few extra steps, I walk you through the entire process in the recipe card at the end of this post. Each step is super straightforward so anyone can make it!

Ingredient Notes and Substitutions

Here’s a breakdown of everything you’ll need for this seafood mac and cheese recipe:

Milk & Cream: Whole milk and half-and-half create an ultra-creamy base for the sauce.
Cavatappi Pasta: Its spirals are perfect for catching and holding the rich cheese sauce! You can also use other short pasta varieties like fusilli, rotini, or penne.
Cheese: Gouda adds creaminess, cheddar adds sharpness, and Parmesan creates a salty bite. For the creamiest texture, use fresh block cheese and grate it yourself.
Butter: A must ingredient in any mac and cheese recipe! Use unsalted butter for better control over the sodium content, especially with all the Parmesan cheese.
Flour: To thicken the cheese sauce. You’ll need all-purpose flour.
Seafood: Shrimp, lobster, and crabmeat provide a mix of textures and sweet seafood flavors. Use fresh seafood for the best results.
Old Bay Seasoning: Provides classic seafood seasoning with hints of celery, paprika, and mustard. Use any cajun or creole seasoning in its place. Or, make a homemade cajun seasoning blend with equal parts paprika, celery salt, black pepper, and a pinch of cayenne.
Sherry Cooking Wine: Adds a slight acidity that balances the creaminess of the sauce. Plus, it’s a great complement to the lobster! Use dry white wine as a substitute.

How to Make Creamy Seafood Mac and Cheese

Follow my step-by-step instructions to make your seafood macaroni and cheese preparation a breeze! For the best results, be sure to read all the tips throughout this section.

Step 1: Prep the Seafood

Peel, de-vein, and chop the shrimp into bite-sized pieces. Ensure the crab meat is free of shells and drain any excess liquid.

To remove the meat from the lobster tails, make two cuts down the underside of the tail on the left and right sides. Peel back the middle portion of the shell, remove the meat, and chop it into chunks. Toss the seafood pieces in salt and pepper.

Cook the pasta in a large pot of boiling salted water until it’s just shy of al dente. Drain and set it aside. The pasta will continue cooking in the oven, so undercooking it initially prevents it from becoming mushy.

Step 2: Make the Roux and Cheese Sauce

Make your roux by melting a tablespoon of butter in a large skillet or braiser. I like to use my dutch oven casserole.

Whisk in the flour a little at a time to form a light blonde roux, then add the garlic. Keep the heat on medium, and whisk continuously to avoid burning the flour.

Photo Credit: The Spruce Eats

Photo by Chelsea Kyle, Food Styling by Rhoda Boone, Epicurious

Gradually add warm milk and half-and-half to the roux while continuously stirring. Once incorporated, stir in the Old Bay Seasoning, sherry, and pepper. Continue to cook, stirring frequently, for 5-8 minutes until the mixture slightly thickens.

Remove the sauce from the heat and stir in two cups of your mixed shredded cheeses until smooth. Add the cooked pasta to the sauce, mixing well to ensure each piece is coated.

Step 3: Assemble and Bake

Assemble the casserole by layering half the pasta in a greased 9×13 baking dish. Top it with half the seafood mixture, then a layer of cheese shreds. Repeat the layers, finishing with the remaining cheese.

Bake your seafood mac and cheese covered at 350 degrees Fahrenheit for 30 minutes. Toast the panko in the remaining butter, then uncover the dish and top the pasta with panko. Bake it for another 15 minutes until the top is golden and bubbly.

Expert Cooking Tips

A well-executed roux will take your cheese sauce from good to great. It needs to be cooked to a light blonde color – and smooth – to ensure there’s no raw flour taste, but keep a close eye on the pan to prevent burning it by cooking it for too long.

Remember, the cheese mixture should be added off the heat to prevent separation and graininess, keeping the sauce smooth and luxurious. Use a combination of cheeses that melt well and complement the seafood without overpowering it.

Use Block Cheese: Freshly shredded block cheese melts better than pre-shredded varieties, which often contain anti-caking agents that can affect the smoothness of your sauce.

Warm the Cream: Warm the milk and half-and-half in a separate saucepan before adding it to the roux to prevent lumps from forming in your sauce.

Resting: After baking, allow your dish to stand for a few minutes. This resting period helps the flavors meld together.

Frequently Asked Questions

What type of pasta is best for seafood mac and cheese?

Cavatappi is ideal for its ability to hold onto creamy sauces, but elbow macaroni, fusilli, or penne are also great choices for their nooks and crannies that catch the cheese sauce!

How can I prevent my cheese sauce from becoming grainy?

Remember to add cheese to the sauce off the heat to prevent it from overheating, which can cause the cheese to separate and become grainy.

How do I know when the seafood in the mac and cheese is done cooking?

The seafood should be cooked through when the dish’s internal temperature reaches 165 degrees Fahrenheit. At this point, the shrimp and lobster should no longer be translucent.

Storing & Reheating

Follow these simple storage and reheating tips to keep your seafood mac and cheese recipe fresh. Let it cool to room temperature before storing.

Fridge

This dish will last in the fridge for up to 3 days. Store it in an airtight container or in the baking dish with a tight-fitting lid to prevent the pasta from absorbing other flavors.

Freezer

You can easily freeze this dish, but the texture may change slightly once thawed. After wrapping individual portions in aluminum foil, freeze them in a freezer-safe container.

Reheating

Reheat the dish in the oven at 350 degrees Fahrenheit until hot. To prevent drying out, you might need to add a splash of milk before heating to refresh the sauce.

More Seafood Recipes

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Cajun Seafood Mac and Cheese Recipe

Seafood lovers unite! This seafood mac and cheese is the ultimate comfort food! Made with layers of fresh lobster, lump crab, and shrimp, and a decadent white cheese sauce, it's the elevated twist to America's favorite dish!

Course Dinner Recipes

Cuisine American

Keyword casserole, mac and cheese, macaroni and cheese, Seafood

Prep Time 30

Servings

Calories 950kcal

Author Anna Kate

Equipment

Large pot
9 x 13 inch Casserole Dish
Large skillet (4 quart) or braiser

Ingredients

3 tablespoons kosher salt plus 1/4 teaspoon, divided
1 pound cavatappi pasta
2 tablespoons extra-virgin olive oil
3 cups whole milk
2 cups half-and-half
½ cups panko bread crumbs
3 cups Gouda freshly shredded
3 cups mild white cheddar cheese freshly shredded
1 ½ cups Parmesan cheese freshly shredded
3 tablespoons unsalted butter divided
3 tablespoons all-purpose flour
2 garlic cloves minced
1 tablespoon Old Bay Seasoning
¼ cup Sherry cooking wine
½ teaspoon black pepper
1 pound raw medium shrimp peeled and deveined, chopped into bite-sized pieces
8 ounces raw lobster tail meat chopped into chunks (sub any lobster meat)
16 ounces fresh lump crabmeat drained and picked over
Cooking spray

Instructions

Preparation

Preheat the oven to 350°F.
Peel and chop shrimp into bit-sized pieces.
Drain crab meat.
Remove meat from lobster tails by making two cuts down the underside of the tail on the left and right sides. Peel back the middle portion of the shell and remove the meat. Chop into chunks.
Place shrimp, lobster, and crab meat in a medium bowl. Season to taste with kosher salt and black pepper. Toss gently to combine. Set aside.
Shred and stir together all the cheeses in a large bowl. Set aside.
Prepare a pot of boiling water. Cook pasta 2 minutes less than package directions for al dente. Drain pasta. Return pasta to stockpot, and set aside.

Make the Roux and Cheese Sauce

In a large pot, slowly warm the milk and half-and-half on the stove, about 3 to 4 minutes. Turn to the lowest setting and keep warm on the stove.
In an extra large skillet (like a cast iron casserole or braiser), melt 1 tablespoon of butter over medium heat.
When melted, whisk in flour a little at a time, stirring constantly, until a paste forms. This should appear a light blonde color.
Add garlic and cook, until fragrant, about 30 seconds.
Next, gradually ladle in the warm milk mixture, working a little at a time. Continue ladling and whisking until all the milk has been added and mixture is smooth.
Stir in Old Bay Seasoning, sherry cooking wine, and ½ teaspoon black pepper. Cook, whisking occasionally, until slightly thickened, 5 to 8 minutes.
Next, add 2 cups of the cheese mixture. Remove from heat, and continue stirring until smooth, about 1 minute. Stir in drained pasta until fully coated.

Assemble and Bake

Lightly coat a 9 x 13 inch baking dish with cooking spray.
Then, layer casserole as follows:
Half of the pasta mixture.
Sprinkle half of seafood mixture in an even layer on pasta
Sprinkle with 2 cups of cheese mixture.
Repeat layers once.
Cover with foil and bake in the preheated oven for 30 minutes.
While the casserole is baking, melt remaining 2 tablespoons of butter in a pan and toast panko, stirring constantly until lightly browned.
After 30 minutes, remove the foil and top with toasted panko. Return to the oven and bake for 15 more minutes or until the panko topping is golden brown and edges are bubbly.
Remove from the oven and let rest for 5 minutes before serving.

Nutrition

The post Cajun Seafood Mac and Cheese Recipe appeared first on Southern Cravings.

Southern-Style Mac and Cheese

Anna Kate — Mon, 01 Apr 2024 21:58:18 +0000

This Southern-style mac and cheese recipe is a true soul food classic! With just a few ingredients, including a generous amount of freshly shredded cheese, butter, and milk, it’s unbelievably hearty, comforting, and crowd-pleasing.

With its lasagna-style layering and toasted cheesy topping, this Southern mac and cheese is a go-to for family dinners and gatherings. It’s always the first to go! If you’re a fan of homecooked, cheese-filled dishes, my oven-baked mac and cheese might just be your next favorite!

Why I Love This Recipe

I don’t think there is one dish I love more than this Southern-style mac and cheese. It’s been appearing at my family functions for as long as I can remember, and it never disappoints!

This recipe features extra sharp cheddar and Colby jack cheddar, butter, whole milk, and eggs for the most rich, comforting flavors you’ll ever try. Tossed with elbow macaroni and broiled, it’s creamy on the inside with a golden, crispy top.

There’s no need for a roux or complicated steps — just layer it like lasagna and bake. It’s perfect for anyone craving comfort food without the fuss, from busy parents to students on a budget.

Ingredient Notes

This Southern mac and cheese doesn’t contain many ingredients, but they all play an equally important role. Here’s a breakdown:

Elbow macaroni: The classic choice for mac and cheese, macaroni holds onto the cheese sauce beautifully. Use your favorite brand!
Extra sharp cheddar cheese: Provides a deep, tangy flavor that makes you do a double take.
Colby jack cheddar blend: Adds a smooth, creamy texture and mild flavor.
Large eggs: Bind all the ingredients together.
Unsalted butter: You can’t have a Southern-style mac and cheese recipe without some butter! It gives the dish an even creamier texture and richer flavor.
Whole milk: Gives the sauce an ultra-creamy consistency.

Substitutions

Macaroni: You can also use rotini, fusilli, or shells. They do a great job at catching the cheese, too.
Cheese: Feel free to mix and match different melting cheeses! Try medium cheddar, Monterey Jack, or mozzarella.
Eggs: If you don’t have eggs, try a small amount of cream cheese.
Butter: Margarine will work in a pinch, but the flavor won’t be the same.
Milk: For a richer result, you can use half-and-half or a mix of milk and cream. For a lighter version, 2% milk works well.

How to Make Southern-Style Mac and Cheese

Find out how to make the BEST Southern-style mac and cheese with my easy-to-follow instructions and tips and tricks.

Preparation

Preheat your oven to 350 degrees Fahrenheit. Meanwhile, bring a large pot of salted water to a boil for the macaroni.

Cooking

Step 1
Cook the elbow macaroni until just al dente. Be careful not to overcook it, as the pasta will continue to cook in the oven.

Step 2
In a large bowl, mix the cooled, drained pasta with the melted butter, salt, and pepper. Then, incorporate the beaten eggs until well combined. Fold three cups of the sharp cheddar cheese into the pasta mixture.

Step 3
Transfer half of the macaroni mixture to a greased 9×13 casserole dish. Sprinkle two cups of the Colby cheddar cheese blend evenly over it, then layer on the remaining macaroni mixture. Reserve some cheese for the top layer to achieve that irresistible golden crust.

Step 4
Pour the milk evenly over the top layer of macaroni, then sprinkle the remaining cheese over the milk. Pouring milk at this stage helps to distribute moisture evenly, preventing any dry spots.

Step 5
Cover the dish with foil and bake for 25-35 minutes. Stir halfway through the cooking time to help the cheese melt. Remove the foil and broil until the top is brown and bubbly. Keep a close eye on the oven to prevent burning the cheese. Let the dish cool for about 10-15 minutes before serving to let it set.

Expert Tip

While many recipes call for regular cheddar, this Southern mac and cheese’s combination of extra-sharp cheddar and Colby Jack cheddar blend really sets it apart.

I recommend freshly shredding your cheese rather than using pre-shredded varieties. This extra step makes a huge difference in meltability and taste, as pre-shredded cheeses often contain anti-caking agents that affect the smoothness of your sauce.

Cooking Tips

Layer the ingredients: Like lasagna, layering the ingredients means that every bite is filled with pasta, cheese, and sauce.

Don’t skip the broil: Broiling at the end of baking gives the mac and cheese a beautifully browned and crispy topping, adding to the texture of the dish.

Stir halfway through baking: Stirring helps distribute the cheese and milk throughout the dish, ensuring there are no dry spots.

Let it rest: Allowing the mac and cheese to cool slightly before serving helps it set, making it easier to serve and eat.

Serving Suggestions

Southern mac and cheese is rich, warm, and hearty, making it the ultimate comfort food. To balance its richness, you can serve it alongside a crisp green salad, air fryer frozen broccoli, or tangy coleslaw.

For a heartier meal, pair it with mains, like boneless pork ribs, sloppy joes, or pulled pork, for a truly Southern feast.

Frequently Asked Questions

How can I prevent my mac and cheese from being too dry?

Use enough milk, and don’t overbake it! The milk should just barely cover the pasta before it goes into the oven.

What can I do if I don’t have a 9×13 casserole dish?

You can use any oven-safe dish that’s close in size. Adjust the cooking time if the dish is deeper and smaller since the mac and cheese may take longer to set.

How do I know when the mac and cheese is done?

It should be bubbly around the edges and set in the middle. A slight jiggle is okay since it will firm up as it cools.

Storing & Reheating

This Southern-style mac and cheese makes great leftovers. Let the dish cool completely before storing it.

Fridge

Once the mac and cheese has cooled, cover the dish with plastic wrap or transfer the leftovers to an airtight container for up to 3-4 days.

Freezer

To freeze the mac and cheese, place portions in freezer-safe containers or bags. For the best quality, freeze them for up to 2 months.

Reheating

Reheat leftovers in the oven at 350 degrees Fahrenheit for 15-20 minutes until hot and bubbly. For individual portions, use the microwave, stirring in between intervals.

More Comfort Food Recipes

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Southern-Style Mac and Cheese

Course Side Dish

Cuisine American

Keyword easy side dish recipe, macaroni and cheese, side dishes, southern, southern recipes

Prep Time 10

Cook Time 35

Servings

Calories 579kcal

Author Anna Kate

Ingredients

1 lb elbow macaroni cooked al dente
4 cups extra sharp cheddar cheese freshly shredded
4 cups Colby jack cheddar blend or another cheddar blend, freshly shredded
3 eggs
½ cup unsalted butter melted
1 cups whole milk
Salt and pepper to taste

Instructions

Preheat oven to 350 degrees.
Cook macaroni until just al dente or a little under al dente. Be careful not to overcook.
Drain pasta and set aside. Rinse with cool water to stop the cooking. Allow to cool.
In a large bowl, add pasta, salt, pepper, melted butter. Then, add 3 beaten eggs. Stir until well combined.
Add three cups of sharp cheddar cheese to your pasta and mix.
To a greased 9×13 casserole dish, add half of the macaroni mixture. Then, sprinkle two cups of Colby cheddar cheese blend over the pasta. Make sure the cheese is evenly distributed.
Then, top with the remaining macaroni mixture (similar to making a lasagna). Then, pour the milk over your pasta.
Sprinkle the remaining one cup of sharp cheddar cheese and two cups of colby jack over the top.
Bake covered with aluminum foil for 25-35 minutes, stirring halfway through. It may be a bit jiggly when you take it out of the oven. It will firm up as it cools.
Remove the foil and broil until brown.
Let cool for about 10-15 minutes or until fully set, and enjoy!

Nutrition

The post Southern-Style Mac and Cheese appeared first on Southern Cravings.

Vegetable Soup With Ground Beef

Anna Kate — Mon, 01 Apr 2024 21:46:11 +0000

Vegetable soup with ground beef is the hearty, wholesome comfort food you didn’t know you were craving! Packed with nourishing veggies, richly flavored beef, and a savory broth, it will warm you from the inside out. It’s a one-pot recipe that’s perfect for chilly evenings, potlucks, or whenever you need a satisfying and nutritious meal.

I love making quick and easy recipes like this vegetable soup with ground beef because it allows me to create a healthy and delicious meal without spending hours in the kitchen. One-pot cooking means less cleanup for me and more time spent with family and friends.

Why I Love This Recipe

Flexible: This soup is hearty enough to stand alone as a main dish. Plus, you can easily adjust the ingredients based on what you have on hand.
Easy to make: With a simple list of ingredients and straightforward steps, this recipe is a breeze to prepare.
Nutritious: This hamburger vegetable soup is packed with nutrient-dense veggies and lean ground beef, making it a well-balanced meal in a bowl.
Freezer-friendly: Vegetable soup with ground beef freezes well, making it perfect for meal prep or future comfort food cravings.

Comforting Vegetable Soup With Ground Beef

Whenever I’m feeling run down or in the mood for something soul-warming, I always whip up a batch of this vegetable soup with ground beef. It’s a hearty, nourishing dish with simple, pantry-friendly ingredients that never fails to hit the spot.

This hamburger vegetable soup showcases a vibrant mix of vegetables, tender chunks of potato, and savory ground beef, all bathed in a robust, tomato-based broth.

The flavors are warm and comforting, with a hint of heat from hot sauce and a deep savoriness from Worcestershire sauce. You can serve this dish on its own, but I love to pair mine with a slice of crusty bread or a sandwich on the side to mop up the flavor-packed broth.

Ingredients For Hamburger Vegetable Soup

Ground beef: Adds a rich, meaty flavor that makes the soup hearty and filling. I recommend 80/20 ground beef, but you can also use lean ground beef (90/10).
Stewed tomatoes & tomato sauce: Both add rich, umami elements. Additionally, the stewed tomatoes add a nice texture. Store-bought or homemade works well here.
Beef broth: Adds even more savory, umami flavors to the soup base. Again, store-bought or homemade beef broth or stock works equally well.
Veggies: I use a blend of frozen green peas and carrots and canned green beans, but you can substitute them with other vegetables you prefer or have on hand.
Idaho potatoes: Also known as russet potatoes, these add a creamy texture and hearty, earthy flavor. If you don’t have access, free to use other potato varieties like Yukon Gold.
Seasonings: I like to keep the seasonings simple with just a mixture of salt, pepper, garlic powder, and onion powder to enhance the flavor of the other ingredients.
Hot sauce: Adds a kick of heat. Use your favorite brand and adjust to your preference.
Worcestershire Sauce: Gives the soup a tangy, umami depth. If you don’t have Worcestershire sauce, use tamari or soy sauce instead.

How to Make Vegetable Soup With Ground Beef

Step 1: Brown The Beef

Start by browning the ground beef in a large Dutch oven or soup pot over medium-high heat. As the beef cooks, pour in the Worcestershire Sauce and season with salt, pepper, garlic powder, and onion powder.

Step 2: Add The Rest

After you’ve drained off any excess grease, add the hot sauce and tomato sauce, followed by the stewed tomatoes and vegetables. Drop in your chopped potatoes and give everything a good stir to combine.

Step 3: Simmer The Soup

Bring your soup to a boil, then reduce the heat to a simmer for 30 to 45 minutes until the potatoes are tender. The longer you let it simmer, the more intense the flavors become.

Recipe Variations

Veggies: Add different vegetables like corn, celery, or bell peppers.
Protein: Substitute ground beef with ground turkey or chicken for a lighter version.
Potatoes: Use sweet potatoes instead of regular potatoes for a touch of sweetness.
Legumes: Add a can of kidney beans or white beans for extra protein and fiber.
Pasta: Stir in a cup of cooked pasta towards the end of cooking for a minestrone twist.
Herbs: Add some fresh herbs like basil, rosemary, or thyme for added flavor.

Tips For The Best Recipe

Simmer: For the most flavorful soup, allow it to simmer as long as possible. It’s even better the next day!
Don’t thaw: If you’re using frozen vegetables, there’s no need to thaw them before adding them to the soup.
Consistency: If you find your soup is too thick, just add a little more beef broth.
Even sizes: Make sure to cut your potatoes into even-sized pieces for consistent cooking.

What To Do With Leftovers

If you have leftover vegetable soup, follow these simple storage and reheating tips:

Fridge: Leftovers can be kept in the fridge for up to 3-4 days. Just make sure you let the soup cool before transferring it to an airtight container.
Freezer: Like the fridge, allow the soup to cool completely before transferring it to freezer-safe containers. It should last for at least 3 months in the freezer.
Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. If you’re reheating it from frozen, thaw it in the refrigerator overnight before adding it to the saucepan.

More Soup Recipes

For more comforting recipes like this vegetable soup with ground beef, check out the following:

Frequently Asked Questions

Can I use fresh vegetables instead of frozen ones?

Absolutely! Fresh vegetables make a great addition to this soup. Since they aren’t blanched like frozen vegetables, you may want to sauté them earlier in the cooking process.

Is this hamburger vegetable soup spicy?

The spice level of this hamburger vegetable soup varies based on how much hot sauce you add. You can add more or less depending on your preferences.

Can I use canned vegetables?

Yes, you can use canned vegetables. Just be sure to drain them before adding them to the soup.

Loved this recipe?

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Don’t forget to subscribe to my newsletter for the latest recipes. Thank you for supporting Southern Cravings!

Hearty Vegetable Soup with Ground Beef

Vegetable soup with ground beef is the hearty, wholesome comfort food you didn't know you were craving! Packed with nourishing veggies, richly flavored beef, and a savory broth, it will warm you from the inside out. It's a one-pot recipe that's perfect for chilly evenings, potlucks, or whenever you need a satisfying and nutritious meal.

Course Dinner Recipes, Main Course

Cuisine American

Keyword cheap dinner, soup

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 165kcal

Author Anna Kate

Equipment

Dutch Oven

Ingredients

1 pound ground beef
2 teaspoons garlic powder
2 teaspoons onion powder
¼ teaspoon Worcestershire Sauce
14.5 ounces stewed tomatoes
12 ounces frozen mixed vegetables
2 cups beef broth
14.5 ounces tomato sauce
½ teaspoon hot sauce
2 Idaho potatoes peeled and cut into 1 inch pieces
salt and pepper to taste

Instructions

In a large dutch oven or soup pot, brown ground beef over medium to high heat.
While the meat is cooking, pour in the Worcestershire Sauce and season with salt, pepper, garlic powder, and onion powder. Drain grease as needed.
Stir in stewed tomatoes, mixed vegetables, and broth.
Add hot sauce and tomato sauce.
Drop in the potatoes. Stir to combine. Then, bring to a boil, and reduce to simmer.
Simmer for 30 to 45 minutes or until the potatoes are fork tender.

Nutrition

The post Vegetable Soup With Ground Beef appeared first on Southern Cravings.

Pulled Pork Tenderloin

Anna Kate — Thu, 28 Mar 2024 15:42:36 +0000

Pulled pork tenderloin is a quick, easy, and hearty dish that’s perfect for busy days when you don’t have much time! Just season it, set the slow cooker, and come back to perfectly tender, melt-in-your-mouth meat. Perfect for BBQ pork sandwiches, potlucks, and more!

One of my favorite recipes to make when I’m hosting friends and family is pulled pork since it’s always a crowd-pleaser. I usually prepare my classic pulled pork shoulder recipe, but this one is great when I’m feeding a smaller crowd and don’t need so many portions!

Debating on how much pulled pork you need? See this guide for how much pulled pork per person.

Just like oven-roasted pork, this slow cooker recipe has a hassle-free preparation and minimal clean-up. It’s the kind of comfort food that satisfies everyone at the dining table, but keeps me happy as a host!

Why You’ll Love This Recipe

Simple to make: This slow cooker pulled pork recipe doesn’t need constant monitoring like many protein recipes. Just set it and forget it!
Kid-friendly: With the perfect balance of flavors, this dish is perfect for adults and kids.
Versatile: You can serve pulled pork tenderloin on buns, make loaded pulled pork nachos, or stir leftovers into your favorite mac and cheese. The options are endless!

Juicy Pulled Pork Tenderloin

The South is well-known for its slow-cooked, melt-in-your-mouth meat specialties, so I’m no stranger to pulled pork. While it’s more typically prepared with pork shoulder, this pulled pork tenderloin showcases a leaner, smaller cut of the pig, and it turns out just as delicious!

To infuse a rich, smoky undertone, I love to season my pork with a blend of smoked paprika, garlic powder, and onion powder. After about four or five hours in the slow cooker, the pork tenderloin turns out irresistibly tender and flavor-packed!

For a tangy sweetness and added moisture, don’t forget a dash of your favorite BBQ sauce. Serve it as the main entree, tuck it into buns, or use leftovers to bulk up casseroles.

Ingredients For Pulled Pork Tenderloin

Pork tenderloin: This lean and tender cut absorbs flavors well. It usually comes in a pack of two, so you can freeze the other or double the recipe for leftovers. If pork tenderloin is unavailable, you can use pork shoulder for a more traditional taste and texture.
Salt: Enhances the flavor of the pork. You can adjust the quantity to taste.
Smoked paprika: Gives the pork a smoky, slightly spicy flavor. Regular, sweet, or hot paprika will also work if smoked paprika isn’t available.
Garlic powder: Adds a savory, toasty, and earthy element. Not garlic powder on hand? Replace it with extra onion powder instead.
Onion powder: Brings a mild sweetness and savory depth to the dish. Alternatively, you can use extra garlic powder in its place.
Vegetable broth: Helps keep the meat moist and tender during cooking. You can substitute vegetable broth with water or chicken broth or stock if you’d like.
BBQ sauce: Adds sweetness and tanginess to the pork. You can use any brand you prefer or even make your own!

How To Make Pulled Pork Tenderloin

Step 1: Season The Pork

In a small bowl, mix together the salt, smoked paprika, garlic powder, and onion powder. Rub your spice mixture all over the tenderloin, making sure to cover it entirely for a consistent flavor throughout.

Step 2: Set Up The Slow Cooker

Place the seasoned tenderloin in the bottom of your slow cooker. Be sure not to pour broth directly over the pork — you don’t want to wash off the freshly applied rub!

Step 3: Slow Cook The Pork

Put the lid on your slow cooker and set it to high. You’ll need to cook the pork for about 4-5 hours, or until it’s tender enough to shred with a fork.

Read more about the best internal temperature for pulled pork.

Step 4: Shred The Pork

Once your pork is ready, remove it from the slow cooker and shred it using two forks. After shredding, return it to the slow cooker and mix it with any remaining cooking liquid.

Add your BBQ sauce to the shredded pork, stirring well to ensure an even distribution. You can adjust the salt and sauce at this point to suit your taste.

What To Serve With Pulled Pork Tenderloin

For a complete meal, pair your pulled pork tenderloin with savory side dishes like these:

Recipe Variations

Spice it up: Add different spices like cumin or chili powder for a flavor twist. You can even use my homemade dry rub.
BBQ sauce: Try different types of BBQ sauces to change the flavor profile each time you make this pulled pork crock pot recipe.
Beer broth: Add a can of beer instead of vegetable broth for a deeper flavor.
Spicy: Use a spicy BBQ sauce or add cayenne pepper for a kick.

Tips For The Best Recipe

Rub it right: Make sure to rub the spices thoroughly into the pork to infuse the best flavors.
Broth placement: Avoid pouring the broth over the pork to prevent washing the rub off.
Cook on high: Cook your pork tenderloin on high for the best texture.
Shred while warm: Make sure you shred the pork while it’s still warm to achieve that quintessential pulled pork texture.
Have patience: If the pork isn’t tender after 4 hours, let it cook a bit longer.

What To Do With Leftovers

If you end up with leftover slow cooker pulled pork tenderloin, here’s what to do:

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Transfer the pork to a freezer-safe container. You can keep it in the freezer for up to 3 months this way.
Reheating: Reheat leftovers in a pan over medium heat or in the microwave until hot.

Read all my tips on freezing, defrosting, and reheating pork.

Additional Recipes

If you enjoyed this pulled pork tenderloin recipe, check out some more classics like these:

Frequently Asked Questions

Can I use a different cut of pork?

Yes, you can! While this pulled pork crock pot recipe specifically uses pork tenderloin, you can substitute it with other cuts like pork shoulder if you prefer. The cooking time will vary depending on the cut.

Can I use a different kind of broth?

Absolutely! I use vegetable broth in this recipe, but you can use chicken or beef broth if that’s what you have on hand. The reason for broth is to add moisture and a bit of flavor to the dish.

Can I cook the pork on low instead of high?

Of course! If you have more time, you can cook the pork on low for 7-8 hours instead of high for 4-5 hours. It will result in a perfectly juicy and flavorful tenderloin.

Pulled Pork Tenderloin

Pulled pork tenderloin is a quick, easy, and hearty dish that's perfect for busy days when you don’t have much time! Just season it, set the slow cooker, and come back to perfectly tender, melt-in-your-mouth meat. Perfect for BBQ pork sandwiches, potlucks, and more!

Course Dinner Recipes

Cuisine American, Asian

Keyword bbq, pork recipe, pork tenderloin

Prep Time 5

Cook Time 4

Total Time 4 5

Servings

Calories 273kcal

Author Anna Kate

Equipment

Ingredients

2 pounds pork tenderloin these usually come in a pack of two, freeze the other or double the recipe for leftovers
1 teaspoon salt
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
2 cups vegetable broth
1 cup BBQ sauce your choice

Instructions

In a small bowl combine the salt, smoked paprika, garlic powder, and onion powder. Mix to combine.
Rub your spice mixture all over the tenderloin, and then place it in the bottom of your slow cooker.
Add the vegetable broth to the bottom of the slow cooker (don't pour it over the pork, though, so that you don't wash off your spice rub).
Add the lid and cook on high for 4-5 hours, or until the tenderloin is easy to shred with a fork.
Remove the pork from the crock pot, and shred with 2 forks. Return it to the slow cooker, and mix it with any liquid that might have remained in the bottom of the slow cooker.
Add your BBQ sauce, and stir to combine. Adjust salt and sauce amounts as needed.
Serve on buns or as the main entree.

Nutrition

The post Pulled Pork Tenderloin appeared first on Southern Cravings.

Mississippi Pot Roast

Anna Kate — Tue, 26 Mar 2024 20:39:22 +0000

Nothing beats a home-cooked Mississippi pot roast in a Dutch oven! This recipe is made with tender beef, tangy pepperoncini peppers, ranch seasoning, and au jus for a one pan, easy dinner. The dutch oven does the heavy lifting, creating tender pieces of chuck roast in a savory and rich broth.

This melt-in-your-mouth dish brings soul-warming flavors to your table with very little hands-on effort. Ladling the delicious gravy over mashed potatoes is a crowd favorite! Whether you’re looking for a cozy weekend dinner or a hearty meal to share with family, this recipe always hits the spot.

My Mississippi pot roast requires just 7 ingredients and minimal steps yet turns out unbelievably tender, rich, and flavorful. If you enjoy straightforward, comforting meals, you have to try my classic Dutch oven pot roast.

Why I Love This Recipe

Whenever I’m hosting family and friends, I love making this Mississippi pot roast! It features classic pot roast flavors with a few of my own twists that make it extra special.

The roast turns out incredibly juicy and succulent, infused with flavors that are rich, savory, and just a touch spicy from the pepperoncini.

It’s all made in the Dutch oven, which means fewer dishes and less time spent cleaning up for me. I’m a big fan of one pot recipes. Plus, leftovers are perfect for French dips or roast beef sandwiches!

Ingredient Notes

This one-pot Mississippi pot roast recipe transforms simple ingredients into a comforting meal. Here’s everything you’ll need:

Chuck roast: Known for its rich flavor and tender texture when slow-cooked, chuck roast is my top choice for pot roast. Select a high-quality chuck roast with good marbling.
Ranch seasoning mix: Adds a tangy, herby flavor that complements the beef well.
Au jus seasoning: Provides a savory, umami-rich base that deepens the overall taste of the pot roast.
Butter: Adds richness and helps meld the flavors of the seasonings and meat.
Pepperoncini peppers: Add a unique, tangy kick that brightens the dish and adds a slight heat. You’ll need both the peppers and the liquid from the jar.
Beef broth: Enhances the meaty flavors and provides liquid for the roast to cook in, keeping it moist and tender.

Substitutions

Beef: If chuck roast is unavailable, brisket or round roast can be used as alternatives. These cuts also work well with slow cooking, becoming tender and flavorful over time.
Ranch: If you prefer to make your own ranch seasoning, mix dried parsley, dill, garlic powder, onion powder, salt, and pepper. Use the same amount of this blend as the packaged ranch seasoning.
Au jus: A mix of beef bouillon powder, onion powder, and a pinch of sugar can emulate the flavor of au jus mix. Use in equal parts to replace the au jus packet.
Butter: For a lighter version, reduce the amount of butter or use olive oil.
Peppers: Banana peppers are a suitable substitute if pepperoncini peppers are not available. Use the same amount, including the juice, for a similar tangy flavor.
Broth: Chicken or vegetable broth will work if you don’t have beef broth on hand, but they will subtly change the flavor. Use the same amount as what is called for beef broth.

How to Make a Mississippi Pot Roast

Creating this melt-in-your-mouth Mississippi pot roast couldn’t be more straightforward! Follow my step-by-step instructions for the best results.

Preparation

If the chuck roast was previously frozen, ensure it is thawed. Set your oven to 325 degrees Fahrenheit to ensure it reaches the right temperature by the time you’re ready to start roasting.

Cooking

Step 1
Heat oil in a large Dutch oven over medium-high while you season the chuck roast with salt and pepper. Sear the roast on all sides for approximately 3 minutes until it develops a brown crust. Remember to pat the roast dry with paper towels before searing to ensure a good crust.

Step 2
While the meat sears, combine the beef broth, pepperoncini juice, ranch seasoning, and au jus seasoning in a bowl.

Step 3
Once the roast is seared, remove the Dutch oven from the heat. Carefully pour the seasoning mixture over the roast, ensuring it’s well-coated. Top the roast with peppers and pats of butter.

Step 4
Cover the Dutch oven with its lid or with aluminum foil and place it in the oven. Bake for 3 ½ – 4 hours, or until the roast is tender enough to shred easily with a fork. Check the roast periodically near the end of cooking time to ensure it reaches the perfect tenderness without overcooking.

Expert Tip

The key to a melt-in-your-mouth Mississippi pot roast is in the low and slow cooking process. By allowing the roast to cook gently over several hours, the connective tissues break down, resulting in exceptionally tender meat.

A Dutch oven is particularly effective for this kind of cooking because it distributes heat evenly, allowing the meat to cook perfectly throughout. Don’t rush the cooking process—patience is key here!

Cooking Tips

Room Temperature Meat: Bring the chuck roast to room temperature before cooking. This helps it cook more evenly, ensuring that the interior and exterior reach the correct doneness at the same time.
Deglaze the Pot: After searing the roast, deglaze the Dutch oven with a bit of beef broth. This process lifts the flavorful bits stuck to the bottom of the pan.
Rest Before Serving: Cover the roast and allow it to rest for at least 15-20 minutes after cooking. This allows the juices to be redistributed, ensuring the meat is moist and flavorful when served.

Serving Suggestions

This melt-in-your-mouth Mississippi pot roast pairs well with a variety of sides that complement its rich and savory flavors. Mashed potatoes or polenta can serve as the perfect base, adding a smooth, creamy texture.

For a well-balanced dish, pair the roast with vegetables like oven-roasted baby carrots, air fryer frozen broccoli, roasted green beans, or roasted asparagus.

Frequently Asked Questions

What if I don’t have a Dutch oven?

If you don’t have a Dutch oven, you can use a deep, heavy-bottomed oven-safe pot with a lid. If your pot isn’t oven-safe, sear the meat, then transfer it to a deep baking dish, cover it tightly with foil, and proceed with the oven roasting.

How can I tell when the pot roast is done?

The pot roast is done when it’s extremely tender and can easily be pulled apart with a fork. If the meat is still tough, it needs more time to cook.

Why is my pot roast dry?

If your pot roast is dry, it might not have cooked long enough or the temperature is too high. Cook it longer at a low temperature to allow tough tissues to break down, making the meat moist and tender. Also, ensure there’s enough liquid in the pot throughout cooking.

Storing & Reheating

This Mississippi pot roast makes for the best leftovers! Allow it to cool to room temperature before storing it.

Fridge
Place the cooled pot roast in an airtight container or wrap it tightly with aluminum foil or plastic wrap. It will last for up to 3-4 days.

Freezer
Freezing is a great option for extending the life of your pot roast. Slice or shred the meat, then store it in freezer-safe bags or containers with some of its juices to prevent drying out. Properly packaged, it can last up to 3 months.

Reheating
Thaw the roast overnight in the fridge if frozen, then warm it in a covered pot over low heat on the stove, adding a splash of beef broth or water if necessary to keep it moist. Alternatively, reheat it in the oven at 325 degrees Fahrenheit, covered, until heated through.

More Main Dishes

The Best Mississippi Pot Roast

Nothing beats a home-cooked Mississippi pot roast! This melt-in-your-mouth dish brings soul-warming flavors to your table with very little hands-on effort. Whether you’re looking for a cozy weekend dinner or a hearty meal to share with family, this recipe always hits the spot.

Course Dinner Recipes

Cuisine American

Keyword beef, pot roast

Prep Time 5

Cook Time 4

Total Time 4 5

Servings people

Author Anna Kate

Equipment

Dutch Oven

Ingredients

3-4 pounds chuck roast
1 tablespoon oil
1 packet ranch seasoning mix
1 packet au jus seasoning
½ stick of butter sliced into pats
6 pepperoncini peppers plus ½ cup juice from jar
1 cup beef broth

Instructions

Preheat the oven to 325 degrees.
Heat the oil in a large dutch oven over medium-high heat. Sear the chuck roast on all sides, about 3 minutes per side.
While the roast sears, whisk together the beef broth, pepper juice, ranch seasoning, and au jus seasoning in a small bowl.
When the roast is seared, remove the dutch oven from heat. Then, carefully pour the beef broth mixture over the roast.
Top the roast with peppers and the pats of butter.
Cover with the lid or aluminum foil and bake for 3 ½ – 4 hours or until the roast shreds with a fork.
Remove the pot roast from the dutch oven and slice. Spoon juices from the crockpot over the roast before serving with mashed potatoes.

The post Mississippi Pot Roast appeared first on Southern Cravings.

Cajun Seafood Lasagna Recipe

Anna Kate — Fri, 15 Mar 2024 17:24:56 +0000

This crab bake is super rich, comforting, and indulgent casserole! It’s loaded with lump crabmeat, fresh shrimp, and plenty of punchy Parmesan cheese, all served between layers of lasagna noodles. Just like a seafood lasagna! Try it with a light salad and bread for a seafood twist on a classic Italian favorite!

If you’re a fan of hearty, cheese-laden meals, you’ll love this crab bake! It’s super easy to prepare and a real crowd-pleaser. I always make it when I’m hosting friends and family, along with my baked ziti with Italian sausage.

Why I Love This Recipe

This crab bake recipe features a luxurious blend of seafood and comforting Italian flavors. It’s like a seafood lover’s dream merged with the coziness of lasagna.

There is no imitation seafood here, either — only real lump crabmeat and fresh shrimp! Once baked with melty cheese, tender lasagna, and fresh parsley this dish has the perfect combination of sweet, savory, creamy, and bright elements.

Ingredient Notes

Creating the perfect crab bake is simple, especially when you start with the best ingredients. Here is everything you’ll need:

Lasagna: Makes up the foundation, holding the layers of cheese and seafood together.
Roux: I make a classic butter and flour roux to add richness and depth. For more information, check out my post on how to make a roux.
Milk: I use regular milk, but you can try whole milk for a more indulgent consistency.
Parmesan: Its sharp, salty taste elevates the flavors and adds an Italian touch.
White pepper: Offers a subtle warmth and complements the delicate seafood without overpowering it.
Ricotta cheese: Just like regular lasagna, you’ll need a creamy, mildly sweet layer to hold the crab bake together and balance the robust flavors.
Egg: Binds the ricotta mixture, maintaining a cohesive, luxurious layer.
Garlic: Its punchy and intensely savory notes infuse the dish with a complex flavor.
Mozzarella: Melts into gooey goodness, adding a comforting taste that pairs with the sweet crabmeat well.
Parsley: Brings a fresh, herbal note, brightening the rich flavors.
Shrimp: Their slight sweetness pairs perfectly with crab. I recommend using fresh shrimp, but frozen shrimp will also work.
Crabmeat: The star of the show! Lump crabmeat brings a delicate, sweet flavor that’s irreplaceable.

Substitutes

For a gluten-free crab bake, use gluten-free lasagna noodles and a gluten-free flour blend.
Pecorino Romano or Grana Padano make great Parmesan substitutes.
If you don’t have ricotta cheese, try cottage cheese.
Instead of mozzarella, experiment with provolone, fontina, burrata, or young Gouda.

How to Make

Learn how easy it is to make a crab bake with my straightforward, step-by-step instructions.

Step 1

Start by cooking the lasagna noodles as per the package instructions. Once cooked, drain them and lay them out separately to prevent sticking.

Step 2

In a saucepan over medium heat, melt the butter. Whisk in the flour until smooth, then gradually add the milk, continuously whisking until the sauce thickens. Remove from the heat and stir in ½ cup of Parmesan, along with salt and white pepper.

Step 3

In a separate bowl, mix together the ricotta, egg, garlic, 2 cups of mozzarella, and parsley. In another bowl, combine the drained crabmeat with the chopped shrimp.

Step 4

In a greased 9×13 baking dish, start with a layer of sauce, then noodles, then a layer of the ricotta mixture, and finally a layer of the seafood mixture.

Repeat these layers, finishing with a top layer of noodles, sauce, and the remaining mozzarella and parmesan cheese.

Step 5

Cover the dish and bake it at 350 degrees Fahrenheit for 30 minutes. Uncover the dish and continue baking for an additional 10 minutes until the top is golden and bubbly. Let the crab bake rest for 20 minutes before serving to allow it to set.

Expert Tip

Fresh, high-quality lump crabmeat and shrimp are essential for the best flavor. They both add a subtle depth and sweet element that elevates the dish much better than imitation or frozen seafood.

Similarly, using freshly grated cheeses rather than pre-shredded options makes the taste and texture of your crab bake so much better! This is one recipe I don’t recommend cutting corners on. I promise it’s worth it!

Cooking Tips

Keep the Noodles Separate: Prevent the lasagna from sticking together by laying the noodles out in a single layer while you prep the other ingredients.
Layering Technique: Make sure each layer is evenly spread to create a perfect balance of flavors and textures in every bite.
Baking Time: Monitor the crab bake during the final minutes of uncovered cooking to ensure a perfectly golden top without burning it.

Serving Suggestions

This crab bake is a showstopper on its own, but here are some ideas to make it a complete meal:

Salad: Pair it with a light, crisp green salad or a Caprese salad for extra nutrients.
Bread: Serve it with slices of crusty French bread or garlic bread to soak up the delicious sauce. You can even pair it with skillet cornbread or cornbread muffins.
Vegetables: Roasted asparagus or air fryer broccoli make great side dishes that complement the flavors well.

Frequently Asked Questions

Can I prepare this crab bake in advance?

Yes, you can assemble the crab bake a day in advance and keep it refrigerated. Just add a few extra minutes to the baking time when you’re ready to cook it.

Is it possible to use canned crab meat?

While I suggest using fresh lump crabmeat for its superior flavor, canned crabmeat makes a convenient alternative. Just ensure it’s well-drained before adding it to the bake.

How do I make my crab bake creamier?

For a creamier texture, you can add more cheese to the ricotta mixture or increase the amount of sauce. Adding a splash of cream to the sauce can also increase its creaminess.

Storing & Reheating

The good news is this crab bake stores unbelievably well. Just make sure you let it cool to room temperature.

Fridge
To keep it at its best, transfer any leftovers to an airtight container. It will stay fresh for up to 3 days this way.

Freezer
If you’ve made a large batch, you can also freeze portions of the crab bake. Wrap them in freezer-safe containers or bags, and they can be kept frozen for up to 2 months.

Reheating

Thaw the crab bake in the refrigerator overnight and reheat it in the oven at 325 degrees Fahrenheit until warm throughout.

More Seafood Recipes

Easy Crab Bake Recipe (Seafood Lasagna)

This crab bake is super rich, comforting, and indulgent! It’s loaded with lump crabmeat, fresh shrimp, and plenty of punchy Parmesan cheese, all served between layers of lasagna noodles. Just like a seafood lasagna! Try it with a light salad and bread for a seafood twist on a classic Italian favorite!

Course Dinner Recipes

Cuisine American, Italian

Keyword casserole, crab, Seafood, Shrimp

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 677kcal

Author Anna Kate

Ingredients

1 pound lasagna noodles
4 tablespoons butter
¼ cup all purpose flour plus 1 tablespoon
3 cups milk
1 cup parmesan cheese freshly grated, divided
½ tablespoon salt
¼ tablespoon ground white pepper
30 ounces ricotta cheese
1 egg
2 teaspoons garlic minced
2 ½ cup mozzarella cheese grated and divided
½ cup fresh parsley chopped
2 pounds jumbo shrimp uncooked, peeled, roughly chopped into ½ inch pieces
2 pound lump crabmeat picked and drained

Instructions

Cook pasta according to package directions, drain and separate.
In a saucepan over medium heat, melt butter, add flour and whisk until smooth. Gradually add milk, whisking continuously until thick. Turn off the heat add 1/2 cup parmesan cheese, salt and pepper.
In a bowl combine ricotta cheese, egg, garlic, 2 cups mozzarella, and parsley. Stir to combine.
Drain crab meat. In a separate bowl, mix shrimp and crab. Set aside
In a greased 9 x 13 inch pan, layer 1 cup sauce in pan, place 3 noodles side by side, top with ⅓ of the ricotta mixture, top with 1/3 of seafood mixture. Repeat 2 more times topping with remaining sauce, mozzarella and parmesan cheese.
Cover and cook in a 350 degree oven for 30 minutes, uncover and cook for additional 10 minutes or until bubbly and golden on top. Allow to rest for 20 minutes to set.

Nutrition

The post Cajun Seafood Lasagna Recipe appeared first on Southern Cravings.

Instant Pot Shredded Chicken

Anna Kate — Mon, 12 Feb 2024 19:02:18 +0000

Instant Pot shredded chicken is a quick-to-make and versatile protein base that can be incorporated into a variety of meals throughout the week! It’s a meal-prep dream, ideal for adding to soups, salads, tacos, and more.

This pressure cooker recipe is a staple in my house for its sheer convenience and adaptability. Whether I’m planning a week of healthy eating or need a quick protein fix for unexpected guests, Instant Pot shredded chicken has proven to be my go-to savior time and time again.

Why You’ll Love This Recipe

Effortless: Just set it and forget it! This hands-off recipe is unbelievably simple to make but can be used in virtually endless ways.
Versatile: From salads and casseroles to enchiladas and tacos, Instant Pot shredded chicken makes the perfect addition to your favorite recipes.
Meal-prep friendly: Prep the chicken on your day off, then enjoy it for the whole week ahead!

Easy Instant Pot Shredded Chicken

This Instant Pot shredded chicken recipe combines two of my favorite things — simplicity and versatility! It can serve as a quick and convenient protein base for tacos, casseroles, soups, stews, and more!

Using the Instant Pot results in tender, moist, chicken that’s easy to shred. Flavor-wise, it’s a blank canvas that absorbs garlic and onion powders, salt, and pepper like a sponge! You can also add your favorite seasonings depending on the meal you’ll be adding it to.

Ingredients For Instant Pot Shredded Chicken

Boneless skinless chicken breasts: Chicken breasts are my go-to since they cook quickly and shred easily. You can substitute them with chicken thighs for a juicier, more flavorful result, but you will need to adjust the cooking time accordingly.
Chicken stock: Adds depth and richness to the chicken. Vegetable broth or even water with a bit of bouillon can be used as well.
Kosher salt: Enhances the natural flavor of the chicken. Sea salt or regular table salt will work in a pinch.
Cracked black pepper: Provides a subtle heat and aroma. If you don’t have black pepper, try ground white pepper instead.
Garlic powder: Adds a savory, slightly toasty flavor. Fresh minced garlic or garlic salt with reduced added salt will also work.
Onion powder: Imparts a hint of sharpness and subtle sweetness. If you don’t have onion powder on hand, use extra garlic powder or dried onion flakes.
Optional seasonings: You can customize the seasonings based on the intended use of the chicken. Think taco seasoning, Italian herbs, curry powder, Cajun seasoning, etc.

How To Cook Shredded Chicken In The Instant Pot

Step 1: Prep The Chicken

Add the chicken, broth, and seasonings to your Instant Pot. Give everything a gentle stir to make sure the chicken is evenly coated with the seasonings. If you’re using any optional herbs or spices, add them at this stage as well.

Step 2: Pressure Cook The Chicken

Lock the lid, make sure the valve is set to “seal,” and let the Instant Pot work its magic for 10 minutes on high pressure.

Once the timer goes off, give the Instant Pot 5 more minutes to naturally release the pressure before switching the valve to “release.”

Step 3: Shred & Serve

Take out the chicken, shred it with two forks, and you’re done! From here, you can use it right away or store it to use in recipes throughout the week.

How To Use Instant Pot Shredded Chicken

With so many ways to use Instant Pot shredded chicken, I’ve compiled a list to spark your creativity:

Chicken tacos: Use it as a filling for tacos, topped with fresh salsa and guacamole.
Creamy chicken pasta: Stir it into your favorite creamy pasta sauce for a hearty meal.
Chicken salad: Mix it with greens, veggies, and a vinaigrette for a healthy salad.
Quesadillas: Serve it in tortillas with cheese to make protein-packed air fryer quesadillas.
Chicken soup: Add some to homemade or store-bought chicken soup for extra protein.
BBQ chicken pizza: Top pizza dough with BBQ sauce, chicken, onions, and cheese.
Chicken enchiladas: Roll the chicken in tortillas with sauce and top them with cheese.
Buffalo chicken dip: Mix the chicken with buffalo sauce and cream cheese.
Chicken sandwich: Pile it onto buns with lettuce, tomato, and your favorite sauce.
Chicken casserole: Layer it with vegetables and creamy sauce, then bake until bubbly.

Seasoning Ideas

Now that you know how to cook shredded chicken in the Instant Pot, test out some of these seasonings to see what you like best:

Spicy: Add chili powder and cayenne pepper for a kick.
BBQ: Mix in your favorite BBQ sauce after cooking.
Curry: Add curry powder and a bit of coconut milk.
Mexican: Use taco seasoning for a Tex-Mex twist.
Herbaceous: Mix in rosemary, thyme, and sage for an aromatic option.
Cajun: Try mixing in Cajun or Creole seasoning for a spicy Southern flavor.

Tips For The Best Recipe

Use quality chicken: Opt for fresh, high-quality grass-fed chicken for the best results.
Natural pressure release: Let the Instant Pot naturally release pressure for about 5-10 minutes to give you juicier chicken.
Shred while warm: Shred the chicken while it’s still warm for easier handling.
Adjust the liquid: If the chicken is too dry, you can add a bit more broth after shredding.

What To Do With Leftovers

This recipe is meant for leftovers! Just follow these simple storage and reheating tips:

Fridge: Once cooled, store the chicken in an airtight container for up to 4 days.
Freezer: You can freeze it in single-serving freezer bags for up to 3 months.
Reheating: Gently reheat the chicken in the microwave or on the stovetop, adding a splash of broth or oil if needed.
Prep ahead: Instant Pot shredded chicken is the perfect meal prep recipe! Just shred and divide it into portions to add to meals throughout the week.

Additional Recipes

If you like chicken as much as I do, here are some more of my favorite chicken recipes to try:

Frequently Asked Questions

Can I use frozen chicken?

Yes, you can use frozen chicken, but you will have to increase the cooking time to about 12-15 minutes.

Can I make this recipe in a slow cooker?

Absolutely! To make this recipe in a slow cooker, just cook on low for 6-8 hours or high for 3-4 hours.

How do I know when the chicken is done?

You’ll know the chicken is done when it has reached an internal temperature of 165F and can be easily shredded.

Instant Pot Shredded Chicken

Course Main Course

Cuisine American

Keyword Chicken, easy recipes, meal prep, pressure cooker

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 189kcal

Author Anna Kate

Equipment

Pressure Cooker

Ingredients

2 to 3 pounds boneless skinless chicken breasts thawed
1 cup chicken stock or water
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
Other seasoning as desired optional

Instructions

Place the chicken, broth, and seasonings into your pressure cooker. Gently stir to combine.
Add the lid and pressure cook on high for 10 minutes (make sure the valve is flipped to “seal”!). Allow for a natural release for 5 minutes, then release the remaining pressure by flipping the valve to “release”.
Remove the chicken and shred with forks. Now, you can store it to use for recipes throughout the week or freeze for later.

Nutrition

The post Instant Pot Shredded Chicken appeared first on Southern Cravings.

Turkey Pot Pie With Biscuits

Anna Kate — Mon, 29 Jan 2024 16:48:57 +0000

This turkey pot pie with biscuits is creamy, rich, and comforting! It’s a perfect way to use up leftover turkey from the holidays, and it couldn’t be easier to make! Hearty vegetables are paired with homemade gravy and served with a golden-brown and tender biscuit topping.

Why You’ll Love This Recipe

Easy to customize: Use leftover turkey (or chicken), swap in ingredients you have on hand, or make a vegetarian version with extra vegetables and chickpeas.
Freezer-friendly: Just like my crustless chicken pot pie, this turkey pot pie with biscuits freezes incredibly well! Freeze leftovers for quick and easy dinners during busy weeks.
Option for gluten-free: If anyone in your family has allergies, it’s much easier to make a gluten-free version of this crustless turkey pot pie compared to pot pie with a crust.

What Is Turkey Pot Pie With Biscuits?

This turkey pot pie with biscuits is my simple, no-fuss alternative to traditional pot pie made with a crust. It starts with classic pot pie veggies and a creamy gravy filling, then it’s topped with store-bought biscuits for maximum convenience.

It’s one of my go-to recipes to use up leftovers after the holidays because of how quick and easy it is to throw together. You can use fresh or frozen vegetables, add extras, or even replace turkey with chicken if that’s what you have in your fridge.

Ingredients For Turkey Pot Pie With Biscuits

See the full list of ingredients in the recipe card below.

Turkey: You can use dark or light turkey meat depending on what’s left over — it’s up to you! Also, feel free to shred or cube the meat.
Chicken broth & bouillon: Chicken broth is the most convenient option, but if you have turkey broth, use that! You can also use vegetable broth in a pinch.
Roux: This butter and flour mixture thickens the gravy and gives it flavor. You can use olive oil for a lighter option, or make it gluten-free with a 1:1 gluten-free flour blend or a cornstarch slurry.
Mirepoix: For that classic pot pie flavor, you’ll need a combination of yellow or white onions, celery stalks, and carrots. You can also add mushrooms here.
Garlic: I prefer freshly minced garlic in this turkey pot pie with biscuits, but garlic powder also works. Add a quarter teaspoon for every fresh clove.
Seasonings: Black pepper, rosemary, and sage provide hearty, comforting, and cozy flavors. Feel free to use fresh or dried herbs, or add thyme or parsley.
Half-and-half cream: Creates a rich, comforting gravy. If you prefer, you can use heavy cream for a more indulgent flavor or whole milk for a lighter feel.
Soy sauce: Increases the umami notes in the gravy and adds color. For a gluten-free pot pie, replace soy sauce with tamari, gluten-free soy sauce, or liquid aminos.
Frozen peas: For the most convenient recipe, use frozen peas. You can also use frozen corn kernels, green beans, or broccoli if you don’t have any green peas.
Premade biscuits: I recommend store-bought biscuits to save time. However, if you have the time, you can always make your own! Use gluten-free biscuits if needed.

How to Make Turkey Pot Pie With Biscuits

Step 1: Sauté The Veggies

Melt the butter in a 12-inch skillet over medium-high heat. I like to use cast iron since it’s oven-safe. Cook the onions until they’re translucent, then add the celery and carrots and cook for another 5 minutes.

Step 2: Add The Seasonings

Add the black pepper, garlic, rosemary, and sage to the skillet, then cook the mixture for another minute or so. Feel free to add extra seasonings here, like thyme or parsley.

Step 3: Make The Roux

Reduce the heat to medium, then add the flour a little at a time while whisking constantly. This removes the raw flour taste and adds more complexity to the gravy. Just be careful not to let the flour burn.

Step 4: Mix The Gravy

Slowly whisk in the chicken or turkey broth, making sure there are no lumps. Once the broth is incorporated, add the cream using the same technique. The gravy should be thick at this point.

Step 5: Final Filling Touches

Stir in the bouillon cube, soy sauce, and shredded or cubed turkey, then let the filling simmer until the bouillon cube melts and the ingredients are combined. Lastly, mix in the peas, and remove the filling from the heat.

Step 6: Bake The Pot Pie

Place a few uncooked biscuits on top of the filling mixture, then bake your turkey pot pie with biscuits until the top is golden brown and cooked through. If your skillet is not oven-safe, transfer the mixture to a greased 9×13 casserole dish before topping it with biscuits.

Brush the top of the biscuits with melted butter just before serving. Also, don’t forget to garnish your crustless turkey pot pie with fresh herbs like thyme, rosemary, parsley, or chives for a pop of color and fresh flavor.

What To Serve With Turkey Pot Pie

Although a crustless turkey pot pie is great by itself, try some of these side dishes to make it a feast:

Recipe Variations

Veggies: The beauty of pot pies lies in their adaptability. Try different veggies like bell peppers, zucchini, leeks, butternut squash, or potatoes.
Cheese: Add your choice of cheese like Monterey Jack, Provolone, Mozzarella, or even Pepper Jack.
Add a crust: While this recipe is crustless, if you’re in the mood for some crispy layers, whip up a pie crust to top it with.

Tips For The Best Recipe

Opt for bite-sized veggies: Ensure your vegetables are chopped into bite-sized pieces and shred your turkey to a similar size. This not only speeds up the cooking process but also guarantees a consistent flavor distribution.
Stir continuously: Making the perfect roux means continuous stirring. If you don’t, there’s a good chance the flour will burn.
Baking position: Center the skillet or dish on the oven’s middle rack. This will help achieve a perfectly browned biscuit.
Patience: After your crustless turkey pot pie is out of the oven, let it settle so the filling thickens to the perfect consistency.

What To Do With Leftovers

If you love having meals ready to go, this turkey pot pie with biscuits is a dream come true. Just remember these guidelines:

Fridge: After letting it cool, pop your pot pie into a sealed container or cover your dish with plastic wrap and a layer of aluminum foil. It will last for around 4-5 days.
Freezer: Want to save it for later? Freeze your pot pie and it’ll be good for about 3-4 months. It’s best to divide it into individual portions and use freezer-friendly containers.
Reheat: If it’s frozen, let the pie thaw in the fridge overnight. When you’re ready to dig in, heat your oven to 350F and warm it up for about 10-20 minutes.

Additional Recipes

If you enjoyed this turkey pot pie with biscuits, check out some of my favorite recipes like these:

Frequently Asked Questions

How can I make a gluten-free crustless turkey pot pie?

To make a gluten-free crustless turkey pot pie, replace the all-purpose flour with a 1:1 gluten-free flour blend or use a cornstarch slurry to thicken the filling. Use gluten-free store-bought biscuits or make your own gluten-free biscuits. Additionally, opt for gluten-free soy sauce or replace it with tamari.

Can I use frozen vegetables?

Yes, you can use frozen mixed vegetables in this turkey pot pie with biscuits. Add them all in at the same time as you would the frozen peas.

How do I ensure the filling doesn’t become too runny without a crust?

The key is to use a thickener, like flour or cornstarch. Cooking your filling until it’s thickened on the stovetop before transferring it to the baking dish ensures a creamy consistency without it becoming overly watery.

Easy Turkey Pot Pie With Biscuits

Course Dinner Recipes, Dutch Oven Recipes, Main Course

Cuisine American

Keyword cheap dinner, comfort food, Dutch Oven, easy dinner

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 284kcal

Author Anna Kate

Equipment

Dutch Oven Casserole (Skillet)

Ingredients

3 cups shredded turkey 2-3 boneless skinless turkey breasts, poached
3 cups chicken broth
4 tablespoons butter
1 yellow onion finely chopped
1 cup celery finely chopped (about 3 stalks)
1 cup carrots finely chopped
2 cloves garlic minced
2 teaspoons black pepper
1 teaspoon dried rosemary
1 teaspoon rubbed sage dried
⅓ cup flour
½ cup half and half
1 chicken bouillon cube
1 teaspoon soy sauce
1 cup frozen peas
1 can premade biscuits any kind

Instructions

Poach the Turkey

If you are using leftover turkey, skip this step.
Add the uncooked turkey breast to a large pot. Season with 1 tsp of salt, 2 cloves of minced garlic, 1 tsp peppercorns, 2 sprigs of fresh rosemary, and 1 sliced onion.
To the pot, add enough cool water to cover the turkey by an inch or so.
Bring to a boil over medium-high heat. As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the turkey simmer.
Begin checking the turkey after 8 minutes. Turkey is done when an instant-read thermometer registers 165°F. Turkey will typically finish cooking in 10 to 14 minutes depending on the thickness.
Transfer the turkey to a cutting board. Shred using forks.

Make the Pot Pie Filling

Melt the butter in an oven-proof 12-inch skillet (I used a cast iron casserole) over medium-high heat. Add the onions and saute just until softened (about 3 minutes). Then, add the celery and carrots and saute for another 5 minutes.
Add the black pepper, garlic, rosemary, and sage to the skillet and stir to coat. Cook for one more minute.
To make the Roux: Reduce the heat to medium. Add the flour a little at a time and stir until well combined. Be careful not to let the flour burn. The mixture should be a paste-like consistency.
Add the chicken broth in small splashes, stirring all the while. Next, add the half and half in the same manner, stirring constantly. The sauce should be a thick, gravy-like consistency.
Next, add the bouillon cube, soy sauce, and shredded turkey. Stir to mix well. Gently simmer (on low to medium heat) until the bouillon cube melts and all ingredients are well combined.
Add the frozen peas and stir well. Remove from heat.
Place 3-4 uncooked biscuits on top of the mixture. Bake (uncovered) per the biscuit recipe instructions, or until the biscuits are golden brown and cooked through. If your skillet is not oven-safe, transfer the mixture to a greased 9×13 casserole dish and place the biscuits on top.
Brush with melted butter over the top of each biscuit just before serving.

Nutrition

The post Turkey Pot Pie With Biscuits appeared first on Southern Cravings.

Air Fryer Salmon Bites

Anna Kate — Wed, 06 Sep 2023 10:00:00 +0000

These air fryer salmon bites are perfect for when you’re craving a quick, simple, and healthy meal. Use this versatile protein for making sushi bowls, serving with fresh vegetables, or bulking up your favorite salads. Customize the seasonings to suit your taste, and enjoy a dish that’s ready in minutes!

I’ve always loved salmon, so when I discovered salmon in the air fryer, I knew it was going to be a game-changer! This dish has now become my go-to for busy weeknights and meal prepping.

Just like my other air fryer recipes, it’s virtually all hands-off and so simple to prepare! You can change up the seasonings from recipe to recipe to make it feel different each time. Some of my favorite flavor combinations include lemon pepper and Old Bay.

Why I Love This Recipe

Perfect for meal prep: Make a double or triple batch of these air fryer salmon bites for easy lunches and dinners throughout the week.
Quick: Air frying the salmon bites takes just 5-6 minutes! It’s the perfect option when you’re short on time.
Healthy: Salmon is rich in omega-3 fatty acids. It’s a great source of protein to include in your weekly meal plan.
Versatile: Pair your air fryer salmon bites with a variety of sides for endless meal options. Think sushi bowls, salads, rice, or air fryer broccoli.

What Are Air Fryer Salmon Bites?

Air fryer salmon bites are a modern twist on a classic dish, with the convenience of an air fryer making it faster and healthier. If you’re looking for a quick, nutritious, and flavor-packed meal, this recipe is the answer!

The bites are tender with a crispy exterior thanks to the air frying process. This simple technique results in a perfectly moist and flaky fish with a golden-brown color. I don’t know what I ever did before I owned this kitchen appliance!

You can enjoy air fryer salmon bites with dip for an appetizer, serve them as part of a spread at a potluck, or pair them alongside roasted vegetables or a salad. You can even include them as part of a sushi or poke bowl.

Ingredients For Air Fryer Salmon Bites

Salmon: Salmon provides a rich, buttery flavor. You can use any type of salmon you prefer. Atlantic salmon is the most widely available and inexpensive option, but I find sockeye and King salmon (both wild-caught) are the firmest and most flavorful choices.
Avocado oil: This mild, heart-healthy oil helps the seasonings stick to the salmon. You can also use olive oil or any neutral-flavored vegetable oil.
Seasonings: Customize the flavor of your salmon bites by using your favorite spice blends. Some options include lemon pepper, garlic powder, onion powder, Old Bay, Cajun seasoning, blackened seasoning, or even a simple mix of salt and pepper.

How To Make Salmon In The Air Fryer

Step 1: Prepare The Salmon

You can use skinless or skin-on salmon filets. If you’re using a skin-on filet, remove the skin by carefully sliding a sharp knife between the skin and the flesh. Then, cut the salmon into 1-inch uniform cubes.

Here is my full tutorial on how to remove salmon skin.

Step 2: Season & Air Fry The Salmon Bites

Once the salmon bites are cubed, preheat your air fryer to 400°F. In a large bowl, toss the salmon with avocado oil and your preferred seasonings. Spread the seasoned salmon bites in a single layer in the air fryer basket, and cook them for 5-6 minutes or until opaque and flaky.

What To Serve With Air Fryer Salmon Bites

Garnish your air fryer salmon recipe with a squeeze of lemon, a sprinkle of fresh herbs, or a drizzle of your favorite sauce.

Enjoy these bites by themselves or with a side of broccoli, a fresh Caprese salad, rice, or mashed potatoes. You can also use them as a topping for sushi bowls and poke bowls.

Recipe Variations

Asian-inspired: Use a teriyaki or soy-ginger marinade for an Asian-inspired flavor.
Mediterranean: Season the bites with garlic, lemon, and oregano.
Spicy: Add a touch of Sriracha or red pepper flakes for a spicy kick.
Honey-mustard: Toss the salmon bites in a store-bought or homemade honey-mustard sauce.
Herb-crusted: Coat the salmon in a mixture of fresh herbs and breadcrumbs.
BBQ: Toss the salmon bites in your favorite BBQ sauce before cooking them.
Pesto: Mix the salmon bites with basil pesto for a vibrant and herbaceous finish.

Tips For The Best Recipe

Quality salmon: Use fresh, high-quality salmon for the best flavor and texture.
Remove bones: Look for and remove any bones from the salmon before cutting it into cubes.
Pat dry: Pat the salmon dry before cutting and seasoning it to ensure an even coating.
Preheat: Preheat the air fryer for 5 minutes so the salmon bites cook evenly.
Don’t overcrowd: Make sure the salmon bites are in a single layer and not overlapping each other to prevent steaming them, resulting in a soggy texture.
Thermometer: Use a meat thermometer to check for doneness. You want to aim for an internal temperature of 135°F for salmon.
Adjust the cooking time: You may need to cook the salmon bites for more or less time based on the thickness of your cubes.
Serve immediately: Serve salmon in the air fryer right away for the best texture.

What To Do With Leftovers

If you have leftover air fryer salmon bites, follow these simple storage and reheating tips:

Fridge: Store leftover air fryer salmon bites in an airtight container in the refrigerator for up to 3-4 days. Just make sure they’re completely cooled first.
Freezer: Wrap the cooled salmon bites in plastic wrap or aluminum foil and place them in a freezer-safe container. You can store them for up to 3 months this way.
Reheating: Reheat the salmon bites in the air fryer at 350°F for 2-3 minutes, or until they are warmed through to your liking.

Additional Recipes

If you enjoyed this air fryer salmon recipe, take a peek at some more of my favorite appetizers and snacks like these:

Frequently Asked Questions

Can I use frozen salmon for this recipe?

Yes, but be sure to thaw the salmon completely and pat it dry before cutting and seasoning it.

How can I tell when the salmon bites are done?

It’s best to use a meat thermometer to be sure the internal temperature reaches 135°F. If you don’t have one, the salmon bites should appear opaque and flaky.

Can I use other types of fish for this recipe?

You can use other firm, flaky fish, like halibut or cod, but the cooking time, taste, and texture will vary based on the type of fish.

Can I cook the salmon bites in a conventional oven?

Absolutely! If you don’t own an air fryer, you can bake the salmon bites at 425°F for 8-10 minutes, or until opaque and flaky.

Can I leave the skin on for this recipe?

It’s best to remove the skin for a better texture and more even cooking.

Quick and Easy Air Fryer Salmon Bites

These air fryer salmon bites are perfect for when you're craving a quick, simple, and healthy meal. Use this versatile protein for making sushi bowls, serving with fresh vegetables, or bulking up your favorite salads. Customize the seasonings to suit your taste, and enjoy a dish that's ready in minutes!

Course Air Fryer Recipes

Cuisine American

Keyword air fryer recipe, easy dinner, salmon, Seafood

Prep Time 10

Cook Time 6

Total Time 16

Servings people

Calories 60kcal

Author Anna Kate

Equipment

Air Fryer

Ingredients

8 ounces salmon skin removed
1 teaspoon Avocado oil
Seasonings of your choice

Instructions

#1 – Remove Salmon Skin

Using a sharp knife, make a shallow cut between the skin and the flesh of the salmon (about an inch in).
Then, carefully slide the knife along the length of the fillet at an angle. Keep the blade as close to the skin as possible. Gently pull the skin away as continue to slide the knife between the skin and the flesh.

#2 Prepare + Cook Salmon

Preheat air fryer to 400° F.
Cut salmon into 1 inch uniform cubes and place in a large bowl. Remove any stray bones you find.
Drizzle salmon with avocado oil. Toss with seasoning to coat.
Spread salmon evenly in one layer in air fryer basket.
Cook at 400° F for 5-6 minutes or until salmon is cooked to desired doneness. (optimal temperature is 135)

Notes

Seasoning Ideas:

Lemon Pepper Seasoning
Salt, Pepper, Garlic Powder, Onion Powder
Classic mix of salt and pepper
Blackened Seasoning
Old Bay/cajun seasoning

Nutrition

The post Air Fryer Salmon Bites appeared first on Southern Cravings.

Air Fryer Hot Dogs

Anna Kate — Mon, 04 Sep 2023 19:13:32 +0000

Air fryer hot dogs achieve that nostalgic taste and texture everyone loves without the need to fire up the grill! This simple, fuss-free method results in juicy hot dogs in a matter of minutes. They’re perfect for days when you need a quick, comforting, and satisfying meal.

Growing up, I used to love spending summer evenings with my family gathered around the grill or campfire, and a juicy hot dog with a slightly charred skin was one of my favorites! Nowadays, I don’t always want to go through the trouble of starting up my grill, but I definitely don’t want any boring old boiled hot dogs.

That’s where making hot dogs in the air fryer comes in! They deliver the same great taste as the grill without the hassle of outdoor cooking. Whether you’re making your kids a quick snack or cooking up one for yourself, you won’t be able to get enough of these air fryer hot dogs!

Why I Love This Recipe

Simple: Just throw the hot dogs in the air fryer and push start! Virtually anyone can make this straightforward recipe, but it turns out unbelievably delicious.
Quick: It takes all of 5 minutes to make the entire recipe, including toasting the buns.
Delicious: Using the air fryer results in hot dogs with a slightly crispy exterior and a tender, juicy interior. Plus, it crisps up the buns perfectly!
Customizable: Create your perfect hot dog by switching up the sausage flavors, adding your favorite condiments, or using gluten-free buns if you have allergies.

Simple Air Fryer Hot Dogs

I think we can all agree that hot dogs have become an iconic item at summer cookouts, camping trips, sporting events, and backyard get-togethers. But, all of those situations require you to be outside, own a grill, or have a campfire, and that’s just not a possibility year-round for a lot of us!

With the invention of this all-purpose appliance, you can now enjoy the taste and texture of perfectly cooked hot dogs in the air fryer in minutes, no matter what time of year it is! That also means easier cleanup, which is always a win in my books.

Serve air fryer hot dogs with your choice of condiments, like ketchup, mustard, relish, and sauerkraut for a fun, customizable, and nostalgic meal the whole family will love.

Ingredients For Air Fryer Hot Dogs

Hot dog buns: You can use traditional hot dog buns, or try whole wheat buns for a heartier flavor. If you have gluten sensitivities, opt for your favorite gluten-free brand. For a low-carb option, swap out the bun for a lettuce wrap.
Hot dogs: Since they are the main ingredient, it’s essential to pick high-quality hot dogs. Some good options include Applegate Farms, Hebrew National, Sabrett, Niman Ranch, and Ball Park. Alternatively, try turkey, chicken, or veggie dogs as a substitute.

How to Air Fry Hot Dogs

Step 1: Toast the buns

Preheat your air fryer to 400 degrees F, then place the hot dog buns in a single layer in the basket. Toast them for about 2 minutes, or until they are browned to your liking. Remove them from the air fryer and set them aside while you cook the hot dogs.

Step 2: Cook the hot dogs

Place the hot dogs in the air fryer basket in a single layer. Cook them for 3 minutes, or until they are crisped to your liking. For an even better texture, make shallow diagonal slits on the hot dogs before air-frying them.

Step 3: Assemble and serve

When the hot dogs are nice and crispy, serve them inside toasted buns with your favorite condiments and sides!

What To Serve With Air Fryer Hot Dogs

You can dress air fryer hot dogs with classic condiments like ketchup, mustard, and relish. To get a little more creative, try adding toppings like chili, shredded cheese, chopped onions, sauerkraut, or even guacamole.

Make your hot dogs a full meal deal by serving them alongside your favorite side dishes like coleslaw, pasta salad, potato salad, corn on the cob, or baked beans.

Recipe Variations

Chili cheese dogs: Top with chili and shredded cheese for a loaded hot dog.
New York style: Add tangy sauerkraut and spicy brown mustard.
Tex-Mex: Create a Tex-Mex flavor with guacamole, salsa, and pickled jalapeños.
BBQ: Drizzle on your favorite barbecue sauce and sprinkle crispy onions on top.
Buffalo: Serve your hot dog with Buffalo sauce and crumbled blue cheese.

Tips For The Best Recipe

Preheat: Preheat the air fryer for 3-5 minutes for the most even cooking.
Avoid overcrowding: Make sure the hot dogs have room in the basket and aren’t overcrowded. You can cook the hot dogs in batches if you need to.
Toast the buns: Remember to toast the buns for extra flavor and texture.
Cooking time: If you’re using frozen or pre-cooked hot dogs, just be mindful of the cooking times as you may need to adjust them.

What To Do With Leftovers

If you have leftover air fryer hot dogs, follow these storage and reheating tips:

Fridge: Store the cooled hot dogs in an airtight container for up to 3-4 days.
Freezer: Once completely cooled, wrap each hot dog in plastic wrap and store them in a freezer-safe bag or container for up to 3 months.
Reheating: Reheat the hot dogs in the air fryer at 350 degrees F for 2-3 minutes, or until they’re heated through. Toast the buns separately.

Additional Recipes

If you enjoy air fryer hot dogs as much as I do, here are a few more quick and hassle-free recipes to try in this handy kitchen gadget:

Frequently Asked Questions

Can I cook frozen hot dogs in the air fryer?

Yes, but you may need to increase the cooking time accordingly.

Can I cook the hot dogs and buns at the same time?

It’s best to cook the hot dogs and buns separately to ensure optimal cooking of the hot dogs and a crispy toast of the buns.

How do I clean my air fryer after cooking hot dogs?

To clean your air fryer, let it cool, then remove the basket and wipe it clean it a damp cloth or sponge. You can also wipe it with a slice of lemon to remove any odors.

Air Fryer Hot Dogs

Course Air Fryer Recipes, Dinner Recipes, Main Course

Cuisine American

Keyword air fryer recipe, easy recipes, hot dogs, quick recipe

Prep Time 5

Cook Time 5

Total Time 10

Servings people

Calories 230kcal

Author Anna Kate

Equipment

Air Fryer

Ingredients

4 hot dog buns
4 hot dogs
Your favorite condiments!

Instructions

Preheat an air fryer to 400 degrees F.
Place buns in a single layer in the air fryer basket; cook in the preheated air fryer until toasted, about 2 minutes. Remove buns to a plate.
Place hot dogs in a single layer in the air fryer basket; cook for 3 minutes.
Serve hot dogs in toasted buns with desired condiments.

Nutrition

The post Air Fryer Hot Dogs appeared first on Southern Cravings.

Pan-Seared Pork Chops

Anna Kate — Fri, 21 Jul 2023 10:00:00 +0000

Prepare yourself for perfectly cooked, tender, and juicy pan-seared pork chops. Simple ingredients and optimal cooking techniques will prove you don’t need anything fancy to create a healthy, flavorful, and restaurant-quality meal from home.

Why I love this recipe

Affordable: Pork chops are a rather inexpensive cut of meat compared to other varieties. Plus, you’ll likely be able to get bulk discounts at your local butcher to save even more money!
Versatile: Serve them with simple seasonings or slather them with your favorite marinade. Sear pork chops on a skillet, or char them on a grill. You’ve got options!
Simple: This recipe highlights the flavor of good-quality meat by using just 2 simple ingredients. Marinate, sear, and enjoy!

What are pork chops, anyway?

Pork chops are a cut of meat that comes from the loin of pigs, running from the hip to the shoulder. You may see them labeled as loin chop, center-cut loin chop, blade chop, etc.

The different labels indicate exactly where along the loin the meat is cut from. In general, pork chops are known for being a tender, lean cut with a mild flavor. Once seared, they take on a beautiful color, flavor, and melt-in-your-mouth texture.

Ingredients For Pan-Seared Pork Chops

See the full list of ingredients in the recipe card below.

Pork chops: For the juiciest and most flavorful results, you’ll want to use bone-in pork chops for pan-searing. Look for chops that are around 2 inches thick and about the same size as each other. I generally opt for rib chops or loin chops.
Dale’s Seasoning: My go-to marinade for pan-seared pork chops (and most meat) is Dale’s. It provides intense savory, umami, and salty flavors that perfectly enhance the meat. If you prefer, you can make a homemade version or try another marinade. If I’m not using Dale’s, I normally just use a drizzle of olive oil and a pinch of salt and pepper.

How to Make Pan-Seared Pork Chops

Step 1: Marinate The Chops

In a casserole dish or large baking pan, marinate the pork chops for 15 minutes per side with a generous amount of Dale’s Seasoning or another marinade.

Step 2: Heat The Skillet

Add a small amount of oil to a skillet, then heat it over medium-high. It should be quite hot before starting to pan-sear the pork chops.

Step 3: Pan-Sear The Pork Chops

Place the pork chops on the hot pan and cook them for 3-5 minutes per side, depending on the thickness. Using a meat thermometer, periodically check the meat until it reaches about 10-15 degrees F below your desired internal temperature.

For reference, pork should reach an internal temperature of 145 degrees F, so I personally remove it from the skillet when it has reached about 130-135 degrees F (it will continue to cook as it rests).

Step 4: Rest The Chops

Remove the pork chops from the heat, allowing them to rest for 5-10 minutes to redistribute the juices and finish cooking.

What To Serve With Cast Iron Pork Chops

What doesn’t go with pan-seared pork chops? Try yours with classic side dishes like baked potatoes, mashed potatoes, mashed sweet potatoes, asparagus, broccoli, or green beans.

For a backyard barbecue, pair them with baked mac and cheese, deviled eggs, pasta salad, Caprese salad, or baked beans.

Recipe Variations

Seasonings: Instead of Dale’s seasoning, make a homemade marinade with soy sauce, apple cider vinegar, dried ginger, onion, garlic, and paprika. Alternatively, use olive oil and seasoned salt, poultry seasoning, Montreal steak seasoning, or just salt & pepper.
Chop cut: Experiment with different pork chop cuts and thicknesses until you reach your preferred flavor and texture.

Tips For The Best Recipe

Bring to room temperature: Before cooking, set the pork chops on your counter for about 20 minutes. This will make searing them much easier and quicker.
Bone-in: For the best flavor and juiciest texture, I suggest opting for bone-in pork chops.
Thick is best: Thicker pork chops are less prone to overcooking and drying out, so opt for at least 1 ½ – 2-inch thick cuts of meat.
Use a thermometer: Decide on your perfect temperature beforehand, and use a meat thermometer to ensure safely cooked meat. The National Pork Board recommends cooking pork chops to a temperature of at least 145 degrees F. Personally, I cook mine to 130 degrees F, then cover and let them rest until they reach 145 degrees F.
Rest before serving: Allow the juices time to settle and evenly distribute by resting the pork chops for about 5-10 minutes before cutting into them.
Generously season: Make sure you don’t skimp on the marinade or seasonings because this is what ultimately tenderizes the meat and helps form the crust, both of which are important for flavor.

What To Do With Leftovers

If you have leftover pan-seared pork chops, they will last you a few days. Here’s what to do:

Fridge: Keep leftover pork chops in an airtight container in the refrigerator for up to 3-4 days.
Freezer: If you’re not able to finish your pork chops within 3-4 days, transfer them to freezer-safe bags or containers and store them in the freezer for up to 3 months.
Reheat: Thaw the chops overnight and reheat them on the stovetop or in the microwave (I prefer the stovetop). Add a little oil and cook them on low-medium for about 2-3 minutes per side, or until they’re warmed through.

Additional Recipes

If you enjoyed this cast iron pork chops recipe, test out some more of our best meat-forward centerpieces like these:

Frequently Asked Questions

Do you sear pork chops with oil or butter?

You can sear pork chops with oil or butter. Most chefs use a mixture of both for a best-of-both-worlds approach.

Can pork chops be a little pink?

Yes, pork chops are still considered safe to eat if they are a little pink. The safest way to determine doneness is to use an instant-read thermometer. Pork chops are ready to eat once they reach an internal temperature of 145 degrees F.

Why are my pork chops tough?

Tough pork chops are almost always due to overcooking them. Since they are such a lean cut of meat, it’s extremely important to watch them during every aspect of the cooking process.

The Perfect Pan-Seared Pork Chops

Course Main Course

Cuisine American

Keyword cast iron recipe, pork chop, seared, searing

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 208kcal

Author Anna Kate

Equipment

10-inch Cast Iron Skillet

Ingredients

4 Pork Chops bone-in, about 2 inches thick
Dale’s Seasoning marinade
oil for searing

Instructions

In a casserole or large baking pan, marinate pork chops for 15 minutes per side with Dale’s Seasoning or other marinade.
Add a small amount of oil to your skillet. Heat your skillet over medium-high heat.
Place the pork chops on the pan and cook 3-5 minutes per side, depending on the thickness.
Using a meat thermometer, periodically check the meat until it reaches the desired internal temperature.
Remove from heat and allow meat to rest for 5-10 minutes to retain juices.

Nutrition

The post Pan-Seared Pork Chops appeared first on Southern Cravings.

Air Fryer Boneless Skinless Chicken Thighs

Anna Kate — Tue, 18 Jul 2023 17:27:03 +0000

Air fryer boneless skinless chicken thighs make an incredibly healthy, delicious, and satisfying meal. The chicken is seasoned with a blend of spicy and savory seasonings, then cooked until crispy on the outside yet tender on the inside. The best part? Quick and easy clean up. It doesn’t get much better than that!

As someone who grew up in the South, I always enjoy fried chicken at family gatherings. Still, I remember how messy and time-consuming traditional deep-frying is!

This recipe for boneless skinless chicken thighs in the air fryer has all the same comforting flavors, but it’s made in a fraction of the time and with minimal effort. Although I always have a place in my heart for fried chicken, this is now a healthier and more convenient option I can’t get enough of!

Why I Love This Recipe

Healthy: Using an air fryer reduces the need for excessive oil and limits the overall calories of the dish.
Quick: Air frying ensures each chicken thigh cooks quickly, efficiently, and evenly.
Tender: These air fryer boneless skinless chicken thighs turn out crispy on the outside while retaining a juicy and moist interior.

The Best Air Fryer Chicken Thighs

Air fryer boneless skinless chicken thighs are a healthier take on classic fried chicken. While fried chicken is well-known worldwide, there is no doubt it’s a staple in Southern home cooking.

In this recipe, the chicken is generously coated with a blend of garlic, smoked paprika, oregano, salt, and pepper, filling each bite with smoky, savory, and spicy flavors.

The benefit of the air fryer is especially apparent with its ability to achieve a crispy exterior while keeping the inside juicy and moist. Serve this recipe as-is or alongside dishes like mac and cheese, coleslaw, potato salad, and cornbread.

Ingredients For Air Fryer Boneless Skinless Chicken Thighs

See the full list of ingredients in the recipe card below.

Chicken thighs: I find boneless skinless chicken thighs work the best in the air fryer. For added flavor, you can use bone-in chicken thighs, but the cooking time will vary.
Garlic powder: Adds a savory flavor with slightly toasted undertones. Don’t have any garlic on hand? Substitute it with an equal amount of onion powder.
Smoked paprika: Imparts a mildly spicy, smoky, and sweet taste. You can substitute it with regular paprika for a milder flavor or sweet paprika.
Oregano: Adds an earthy, herbal, slightly bitter note. If you don’t have oregano, replace it with dried thyme, basil, or Italian seasoning.
Salt & pepper: Salt enhances the flavors of the other seasonings, while black pepper provides a mild kick. Adjust both to suit your taste.

How To Make Boneless Skinless Chicken Thighs In The Air Fryer

Step 1: Prepare The Chicken

Pat the chicken thighs dry with a paper towel, which not only helps the seasoning blend adhere but also results in crispier thighs. Once they are nice and dry, transfer them to a bowl.

Step 2: Season The Chicken

Combine all the seasonings in a bowl, then transfer them into the bowl with the chicken thighs. Using your hands, coat the chicken with the spices. Make sure to work the seasoning blend into the chicken so it infuses better.

Step 3: Air Fry The Chicken

While not completely necessary, I recommend preheating your air fryer to 380F. It should only take about 3-5 minutes, and you can do this while preparing the chicken.

Place the chicken smooth side down into the air fryer basket. Spray each chicken thigh with olive oil spray or cooking spray, then air fry them for 12 minutes.

Step 4: Flip And Finish Cooking

Once the air fryer beeps, use kitchen tongs to flip the chicken over, and cook for an additional 6-8 minutes on the second side, or until the chicken thighs are cooked through. Just note that every air fryer is different, so cooking times may vary slightly.

What To Serve With Chicken Thighs

Serve your chicken thighs by themselves or with a side of creamy coleslaw, a slice of skillet cornbread, or a Caprese salad. For a heartier, more filling meal, try adding a side of mashed potatoes, oven-baked sweet potatoes, or smashed red potatoes.

Recipe Variations

BBQ chicken: Brush the thighs with your favorite BBQ sauce during the last few minutes of cooking for a bold flavor.
Lemon herb: Add lemon zest along with dried rosemary, thyme, and basil to the blend for a zesty finish.
Spicy: Add cayenne pepper or hot sauce to the seasoning mix for a spicy kick.
Teriyaki: Marinate the chicken before frying it, then baste it towards the end of cooking.

Tips For The Best Recipe

Dry the chicken: Pat your chicken thighs until completely dry to ensure even cooking and crispiness. You can use a paper towel for easier cleanup.
Adjust the seasonings: Depending on your taste preferences, add more or fewer spices to suit your needs.
Use a thermometer: The best way to tell if your chicken is done is by using an instant-read thermometer. The chicken should reach an internal temperature of 165F.
Preheat: Preheat the air fryer for 3-5 minutes to ensure an even cooking of the chicken.
Increase the cooking time: If you’re using bone-in chicken thighs, you’ll need to increase the cooking time accordingly.
Don’t overcrowd: Overcrowding the air fryer basket leads to uneven cooking. Cook the chicken in batches if necessary.
Flip halfway: For the perfect brown and crisp, flip the chicken around the halfway point.

What To Do With Leftovers

If you have leftover chicken thighs, follow these simple storage and reheating tips:

Fridge: Once fully cooled, transfer the leftover chicken to an airtight container and keep it in the refrigerator for up to 3-4 days.
Freezer: Wrap the chicken individually in aluminum foil, then keep it in a freezer-safe bag or container. It will stay fresh for up to 3 months if stored this way.
Reheating: Reheat leftovers in the air fryer at 350F for 4-5 minutes, or until they are warmed to your liking. Make sure to flip the thighs halfway for even heating.

Additional Recipes

If you enjoyed these air fryer boneless skinless chicken thighs, try a few more of my best protein-packed recipes like these:

Frequently Asked Questions

Can I use bone-in chicken thighs for this recipe?

Yes, you can use bone-in chicken thighs, but bone-in chicken thighs take longer to cook. Just remember to account for the increased time.

Do I need to use oil or nonstick spray?

Oil or nonstick spray helps prevent the thighs from sticking to the air fryer basket and promotes crispiness. I suggest using at least a little bit as it will make a difference in overall flavor.

Can I prepare this recipe in a conventional oven?

Yes, you can cook the chicken in a conventional oven at 400F for about 20-25 minutes, or until the chicken is cooked. Just note that the overall texture will be different compared to chicken cooked in the air fryer.

Air Fryer Boneless Skinless Chicken Thighs

Course Air Fryer Recipes, Main Course

Cuisine American

Keyword air fryer, Chicken, chicken thighs

Prep Time 5

Cook Time 20

Total Time 25

Servings

Author Anna Kate

Ingredients

5-6 boneless skinless chicken thighs patted dry
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon oregano
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Pat chicken thighs dry with a paper towel, then transfer to a bowl.
Combine all the seasonings together in a bowl, then pour them into the bowl with the chicken and use your hands to coat the chicken with the spices.
Preheat your air fryer to 380° (mine took 3 minutes to preheat). Then, place chicken smooth side down into the air fryer, spray with nonstick spray/olive oil spray, and cook at 380° for 12 minutes. NOTE: every air fryer is different, so cook times may vary.
Once the air fryer beeps, use kitchen tongs to flip the chicken over, and cook for an additional 6-8 minutes on the second side, or until chicken is cooked through.

The post Air Fryer Boneless Skinless Chicken Thighs appeared first on Southern Cravings.

Air Fryer Frozen Meatballs

Anna Kate — Thu, 22 Jun 2023 18:15:53 +0000

Air fryer frozen meatballs make for a quick appetizer or an easy addition to weeknight meals like spaghetti with tomato sauce. Just open the package, pop them in the air fryer, and you’ll have food on the table in 12 minutes or less!

If you haven’t already noticed, I’m on a little bit of an air fryer kick lately. I mean, what’s not to love about quick recipes, fast cleanup, and healthy food? It’s the perfect combination!

See all of my air fryer recipes here!

Plus, if you have picky eaters at home, you can bet they’re going to love dunking meatballs in classic dips like barbecue, ketchup, honey mustard, and more. There are countless ways to serve these super easy meatballs!

Why This Recipe Works

Easy: Open a bag of frozen meatballs and pop them straight into your air fryer. Take a load off on busy weeks by making use of this handy kitchen appliance!
Quick: From start to finish, cooking frozen meatballs in the air fryer takes all of 12 minutes. There is no need to fuss over preheating the oven or stovetop, or defrosting the meatballs!
Versatile: Use meatballs as a snack or appetizer with your favorite sauces, or add them to mains for a well-balanced meal.
Healthy: High in protein and other nutrients, meatballs make the perfect addition to a healthy diet.
Kid-friendly: Meatballs are not just enjoyed by adults, they are also 100% kid-approved! They make a great option for after-school snacks, movie nights, or lunches.

Easy Air Fryer Meatballs

Made with just 2 simple ingredients, air fryer frozen meatballs are one of my favorite recipes to make when I’m short on time. I can add them to spaghetti and tomato sauce, or serve them with roasted vegetables and mashed potatoes for a quick, easy, and incredibly flavorful meal.

That’s not all! Try adding them to meatball subs, rice pilaf, or fried cabbage and egg noodles. Unlike the oven, the air fryer results in meatballs that are soft on the inside yet perfectly crispy on the outside. My family always goes a little crazy when they smell me cooking them!

In case you’re wondering, I use a Ninja Foodi Air Fryer for all of my air fryer needs. It’s served me well, from pizza rolls and French fries to “grilled” chicken breast and chicken nuggets. I can always trust my air fryer to keep me sane during busy weeks!

Ingredients For Air Fryer Frozen Meatballs

See the full list of ingredients in the recipe card below.

Frozen Meatballs: Use your favorite brand and variety of frozen meatballs in the air fryer. You can opt for any flavor you like!
Olive oil: Use olive oil cooking spray to evenly coat the meatballs and the air fryer basket. Alternatively, you can use canola oil or another neutral cooking spray.
Sauce: To toss or dip the meatballs in once they are done cooking. My go-to options are barbecue or tomato sauce, but you can use whichever sauce you prefer.

How to Make Air Fryer Frozen Meatballs

Step 1: Prepare The Meatballs

Place the frozen meatballs in the basket insert of your air fryer, spreading them out into a single even layer. You can cook the meatballs in batches if need be. Coat the meatballs evenly with cooking spray.

Step 2: Air Fry The Meatballs

Air fry the meatballs at 380°F for 8-12 minutes, or until heated all the way through. The cooking time will vary slightly depending on the size of your meatballs.

Remember to gently shake and turn them at the halfway point. This will also give you a good idea of how fast they are cooking.

Step 3: Toss Them In Sauce

If desired, heat your favorite sauce and toss it with the meatballs before serving.

Alternatively, serve your meatballs with a side of bbq sauce or marinara sauce, on top of spaghetti, as Swedish meatballs, or in any recipe that calls for meatballs!

What To Serve With Meatballs

Air fryer meatballs make a quick and easy addition to recipes like spaghetti and meatballs, meatball subs, pizza, meatball wraps, and French onion soup meatballs.

You can serve air fryer meatballs for a snack or appetizer with horseradish sauce, garlic butter, or Alabama white BBQ sauce. Alternatively, toss the meatballs in sweet and sour sauce, honey garlic sauce, or teriyaki sauce.

Recipe Variations

Flavored: There are many options when it comes to frozen meatball flavors. Try Italian, Asian, Indian, etc. Use the flavor that will complement your meal the best.
Different protein: If beef isn’t your thing, try chicken, turkey, or even vegan meatballs.
Sauce: Experiment with different sauces! Try classics like BBQ and ketchup, or branch out with sweet chili, teriyaki, buffalo, or Sriracha hot sauce.

Tips For The Best Recipe

Don’t overcrowd the basket: Overcrowding the basket can cause air to get trapped and not circulate properly. Make sure the meatballs are in a single layer and not stacked on one another. If you need, make them in batches to avoid a soggy texture.
Shake halfway: Around the 4-6 minute mark, give the air fryer basket a gentle shake to evenly cook the meatballs on all sides.
Use spray oil: Adding a little bit of cooking spray will help prevent the meatballs from sticking to the air fryer, resulting in an even crispier texture.
Avoid overcooking: No one likes dry meatballs, so watch for the outside to be lightly browned. If you want to be exact, use an instant-read thermometer and make sure the internal temperature reads 160 degrees F.

What To Do With Leftovers

The great thing about air fryer frozen meatballs is that they store extremely well. Here’s what to do so they stay fresh for longer:

Fridge: Keep the meatballs in an airtight container and store them in the fridge for up to 4-5 days.
Freezer: Once the meatballs are fully cooled, you can freeze them again. Transfer them to a freezer-safe bag or container, and they’ll last for up to 1 month.
Reheat: To reheat your meatballs in the air fryer, set it to 325 degrees F and cook them for 3-4 minutes, or until warmed all the way through.

Additional Recipes

If you love easy-to-make dishes as much as I do, try some more of my most popular air fryer recipes like these:

Frequently Asked Questions

Do I thaw frozen meatballs before air frying?

You do not have to thaw meatballs before air frying them. It’s actually not recommended as cooking them from frozen will yield the crispiest meatballs.

How long does it take to cook frozen meatballs in the air fryer?

To cook frozen meatballs in the air fryer, add them to the basket in a single layer and cook them at 380 degrees F for 8-12 minutes, flipping halfway. The cooking time may vary depending on the size of your specific meatballs.

Crispy Air Fryer Frozen Meatballs

Calories 1193kcal

Author Anna Kate

Equipment

Air Fryer

Ingredients

1 pound Meatballs frozen
cooking spray
Sauce for dipping (optional)

Instructions

Place the frozen meatballs in the air fryer basket and spread out into a single even layer (cook in batches if needed). Coat the meatballs evenly with oil spray.
Air Fry at 380°F for 8-12 minutes (depending on size) or until heated all the way through, gently shaking and turning the meatballs halfway through cooking.
If desired, heat your favorite sauce & toss with the meatballs before serving.
Alternatively, serve with bbq sauce, marinara sauce, on top of spaghetti, or in any recipe that requires meatballs.

Nutrition

The post Air Fryer Frozen Meatballs appeared first on Southern Cravings.

Crustless Chicken Pot Pie

Anna Kate — Fri, 17 Feb 2023 11:00:00 +0000

This crustless chicken pot pie is filled with fresh vegetables and creamy gravy, then baked with tender biscuits until golden brown. It’s a simple take on a classic meal that is guaranteed to please the whole family, whether it’s for a weeknight dinner or the holidays.

I love transforming classic meals into quick, easy, and convenient recipes that anyone can make. This crustless chicken pot pie is ready to serve in under an hour, and it couldn’t be more straightforward to whip together!

There is no need to make or roll out a store-bought pie crust when you can use tender and flaky biscuits! They save loads of time and effort, so you and your family can get to eating quicker — what’s not to love?

What Is Crustless Chicken Pot Pie?

Chicken pot pie is homestyle cooking at its finest. Most recipes start with a filling made up of meat (usually chicken or turkey), hearty vegetables, and a rich and creamy gravy. Oftentimes, the filling is contained between a top and bottom pie crust.

This recipe is a similar take, but I’ve replaced the pie crust with store-bought biscuits. It’s my favorite way to achieve the same great flavors and textures of a pot pie without having to go through the time and effort of making a crust!

Did I mention how freezer-friendly and perfect for leftovers this chicken pot pie is?

Ingredients For Crustless Chicken Pot Pie

See the full list of ingredients in the recipe card below.

Chicken: For convenience and time-saving benefits, use a shredded rotisserie chicken. If you have more time, poach a few boneless skinless chicken breasts, then shred them.
Chicken broth & bouillon: Both impart savory, hearty, and full-bodied flavors to the gravy. Use homemade or store-bought chicken broth or stock. Vegetable broth works in a pinch.
Butter: To sauté the vegetables and form part of the roux. You can also use neutral vegetable oil for a lighter option.
Onion: I prefer yellow onion for my chicken pot pie, but white onion works well too.
Celery: You’d be surprised at how hearty and savory celery makes a recipe. Don’t skimp on this one!
Carrots: For bursts of sweet flavor all throughout the filling. No carrots on hand? Use corn kernels or green beans instead.
Garlic: I never make a chicken pot pie without a healthy dose of garlic! Use freshly minced garlic for the best taste, but garlic powder also works. Add ¼-teaspoon for every fresh clove.
Seasonings: For all of the cozy and comforting flavors pot pie is known for, I love to use a combination of black pepper, rosemary, and sage. Feel free to add others like thyme, parsley, or even poultry seasoning.
Flour: To thicken the filling, use all-purpose flour. For a gluten-free version, swap in a 1:1 gluten-free flour blend or a cornstarch slurry towards the end of cooking.
Cream: I prefer to use half-and-half cream, but you can replace it with heavy cream for an even richer gravy if you like.
Soy sauce: My secret weapon for amping up the umami-ness of this recipe. Use tamari or liquid aminos for a gluten-free option.
Frozen peas: What would a pot pie be without peas? But don’t worry, you can swap in frozen corn kernels, green beans, or more fresh veggies if you run out of peas.
Premade biscuits: The name of the game is simple with this recipe, so I suggest store-bought biscuits. But if you have the time, try making your own!

How to Make Chicken Pot Pie With Biscuits

Step 1: Season The Chicken

If you are starting with uncooked chicken breasts, add them to a large pot. Season them with some salt, garlic, peppercorns, fresh rosemary sprigs, and onion slices.

Step 2: Poach The Chicken

Cover the chicken with water by about an inch or so, then bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low, cover the pot, and let the chicken simmer.

Check on the chicken starting at the 8-minute mark, but it should be fully cooked after about 10-14 minutes. It is done when the internal temperature reaches 165 degrees F. Transfer the chicken to a cutting board, and shred it using two forks.

Note: For the most accurate results, always use an instant-read thermometer when cooking chicken.

Step 3: Sauté The Vegetables

Melt the butter in an oven-proof 12-inch skillet over medium-high heat. For reference, I used a cast-iron casserole. Add the onions and sauté them just until softened, then add the celery and carrots and cook for another 5 minutes.

Step 4: Add The Seasonings

Add the black pepper, garlic, rosemary, and sage to the skillet and stir to coat. Cook the mixture for about one more minute.

Step 5: Form The Roux

Reduce the heat to medium, then add the flour a little at a time and stir until well combined. Be careful not to let the flour burn. The mixture should be a paste-like consistency.

Step 6: Make The Gravy

Add the chicken broth gradually, making sure to stir constantly. Once the broth is incorporated, add the cream in the same manner. The sauce should be a thick, gravy-like consistency at this point.

Step 7: Finish The Filling

Stir in the bouillon cube, soy sauce, and shredded chicken, then let it all gently simmer until the bouillon cube melts and the ingredients are well combined. Add the peas, and remove the filling from the heat.

Step 8: Assemble The Pot Pie

Place 3-4 uncooked biscuits on top of the filling mixture, then bake it uncovered until the biscuits are golden brown and cooked through. If your skillet is not oven-safe, transfer the mixture to a greased 9×13 casserole dish before topping it with biscuits.

Brush the top of your baked cast iron chicken pot pie with melted butter just before serving.

What To Serve With Chicken Pot Pie

This easy chicken pot pie with biscuits is a hearty dish full of protein, carbs, and fat, making it the ideal stand-alone meal. However, if you’re looking for a little something extra, here are a few recipes to serve alongside it:

Recipe Variations

Protein: Try out a different protein like turkey or even chickpeas if you’d like a vegetarian option.
Vegetables: If you don’t have the vegetables I’ve listed, just add what you have on hand or substitute them with your favorites.
Crust: Try making your own crust if you have extra time to spare. You can even make a bottom and top crust.

Tips For The Best Recipe

Precook the filling: Precooking the filling takes all the pressure off when you add it to the oven. All you have to wait for is for the biscuits to turn golden and crispy.
Stir constantly: When making the roux, don’t stop stirring or there’s a good chance the flour will burn. If the flour burns, there is no saving it and you will have to start over.
Add liquid slowly: To properly incorporate the flour with the liquid, remember to add the broth and cream slowly. Otherwise, it may turn lumpy and require more time to smooth out.

What To Do With Leftovers

If you like leftovers, you’ll be happy to know pot pies are the perfect meal for this purpose. Just follow these simple steps:

Fridge: Once cooled, transfer to an airtight container or cover the dish with plastic wrap and tin foil. Crustless chicken pot pies will last about 4-5 days in the fridge.
Freezer: You can freeze pot pies for up to 3-4 months. To make reheating easier, I suggest portioning it into single-serving freezer-safe containers. This way, you don’t have to reheat the entire pie.
Reheat: Thaw the pie in the freezer overnight if cooking from frozen. Once cooled, preheat the oven to 350 degrees F and cook for 10-20 minutes, or until warmed through.

Additional Recipes

If you enjoy comfort foods like this crustless chicken pot pie, you really need to check out some more of my most popular homestyle recipes:

Frequently Asked Questions

Can I make a crust for this recipe?

Yes, you can make (or purchase) a crust for the top, bottom, or both. It just depends if you’d like a more crust-forward recipe or more fillings.

Can I make this in a different dish?

If you don’t have an oven-safe skillet, you can use a 9×13 casserole dish, pie dish, or a 9-inch cake or springform pan.

How do I know when my chicken pot pie is done?

The best way to tell if chicken pot pie is ready to eat is if the biscuits (or crust) appear golden brown.

Crustless Chicken Pot Pie (with Biscuits)

Course Dinner Recipes, Dutch Oven Recipes, Main Course

Cuisine American

Keyword cheap dinner, comfort food, Dutch Oven, easy dinner

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 284kcal

Author Anna Kate

Equipment

Dutch Oven Casserole (Skillet)

Ingredients

3 cups shredded cooked chicken from rotisserie chicken or 2-3 boneless skinless chicken breasts, poached
3 cups chicken broth
4 tablespoons butter
1 yellow onion finely chopped
1 cup celery finely chopped (about 3 stalks)
1 cup carrots finely chopped
2 cloves garlic minced
2 teaspoons black pepper
1 teaspoon dried rosemary
1 teaspoon rubbed sage dried
⅓ cup flour
½ cup half and half
1 chicken bouillon cube
1 teaspoon soy sauce
1 cup frozen peas
1 can premade biscuits any kind

Instructions

Poach the Chicen

If you are using a rotisserie chicken or precooked chicken, skip this step.
Add the uncooked chicken breast to a large pot. Season with 1 tsp of salt, 2 cloves of minced garlic, 1 tsp peppercorns, 2 sprigs of fresh rosemary, and 1 sliced onion.
To the pot, add enough cool water to cover the chicken by an inch or so.
Bring to a boil over medium-high heat. As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the chicken simmer.
Begin checking the chicken after 8 minutes. Chicken is done when an instant-read thermometer registers 165°F. Chicken will typically finish cooking in 10 to 14 minutes depending on the thickness.
Transfer the chicken to a cutting board. Shred using forks.

Make the Pot Pie Filling

Melt the butter in an oven-proof 12-inch skillet (I used a cast iron casserole) over medium-high heat. Add the onions and saute just until softened (about 3 minutes). Then, add the celery and carrots and saute for another 5 minutes.
Add the black pepper, garlic, rosemary, and sage to the skillet and stir to coat. Cook for one more minute.
To make the Roux: Reduce the heat to medium. Add the flour a little at a time and stir until well combined. Be careful not to let the flour burn. The mixture should be a paste-like consistency.
Add the chicken broth in small splashes, stirring all the while. Next, add the half and half in the same manner, stirring constantly. The sauce should be a thick, gravy-like consistency.
Next, add the bouillon cube, soy sauce, and shredded chicken. Stir to mix well. Gently simmer (on low to medium heat) until the bouillon cube melts and all ingredients are well combined.
Add the frozen peas and stir well. Remove from heat.
Place 3-4 uncooked biscuits on top of the mixture. Bake (uncovered) per the biscuit recipe instructions, or until the biscuits are golden brown and cooked through. If your skillet is not oven-safe, transfer the mixture to a greased 9×13 casserole dish and place the biscuits on top.
Brush with melted butter over the top of each biscuit just before serving.

Nutrition

The post Crustless Chicken Pot Pie appeared first on Southern Cravings.

Crockpot Turkey Breast

Anna Kate — Mon, 19 Sep 2022 13:15:43 +0000

This Crockpot turkey breast makes an incredible Thanksgiving centerpiece, especially for a smaller crowd! Made with a simple seasoning rub, this recipe delivers tender, juicy, and flavorful turkey with extra crispy skin!

If you ask me, hosting Thanksgiving dinner can be a tough and strenuous endeavor — oven space issues, proper timing, and the list goes on. If you’re doing it alone, it’s essential to find easy and efficient methods of cooking while still providing the best flavor.

That’s where this Crockpot turkey breast recipe comes in handy! It will become your new go-to cooking technique for easy, breezy holiday feasts. With just a few minutes of prep, it’s virtually all hands-off! You can thank me later.

If you are preparing a whole turkey this season, be sure to check out my guide on cooking a Thanksgiving turkey. Plus, how to thaw a turkey safely.

What is a Crockpot turkey breast?

Most turkey breast recipes require the turkey to be brined. You also have to be diligent with a meat thermometer as turkey breast is notoriously easy to overcook. It could turn out okay (if all goes smoothly), but why take any chances?

Making turkey breast in the slow cooker is a far more forgiving cooking method. There is no brining required and much less mess to clean up, which means you’ll have more time to work on side dishes and visit with family!

Since turkey is such a lean cut of meat, traditional cooking techniques require much more of a hands-on approach to ensure juicy results. Making it in the Crockpot takes out all the guesswork, and you’ll still end up with a delicious centerpiece. That sounds like a no-brainer to me!

How much turkey breast per person?

If you’re wondering how much turkey breast to make, the following measurements are a good guideline to ensure you have enough:

Boneless: ½ pound per person (2 ½ pounds for 5 people)
Bone-in: 1 pound per person (5 pounds for 5 people)

Crockpot turkey breast ingredients

See the full list of ingredients in the recipe card below.

Turkey breast: Either bone-in or boneless turkey breast works for this recipe. Bone-in offers more flavor while boneless is easier to carve. Either way, opt for skin-on as it will help lock in moisture and create a crispy, golden-brown exterior.
Butter: Along with the fat released from the skin, butter helps create the perfect crunch, especially once you pop the turkey breast under the broiler. You can also use olive oil.

Seasoning rub: A well-crafted rub goes a long way! I love the earthy, herbaceous, and savory flavors of garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper.
Chicken broth or water: To cook the turkey breast in and keep it moist and tender. Broth or water both work equally well.
Onion & celery: Fresh onion and celery are slow-cooked with the turkey, and they are both absolutely magical additions to savory recipes like this. Your house is going to smell amazing!

How to make a slow cooker turkey breast

Step 1: Mix the rub

In a small bowl, combine the salt, garlic powder, onion powder, paprika, Italian seasoning, and black pepper. Stir to combine, then set the bowl aside while you prepare the turkey breast.

Step 2: Prepare the turkey

Remove the turkey breast from the packaging. Make sure to check the cavity for the giblet bag or neck.

Tip: Make a giblet gravy to serve with this Crockpot turkey breast. It prevents waste and provides so much flavor!

Step 3: Season the turkey

Brush the turkey with melted butter, then rub the seasoning mixture over the entire turkey breast. Ensure you slather the rub all over for an evenly crisped skin.

Step 4: Slow cook the turkey breast

To a 6-quart slow cooker (Crockpot), add chicken broth or water. Place the turkey breast in the slow cooker, then surround it with the quartered onion and celery.

Cook the turkey breast on low heat for 5-7 hours, or until the internal temperature reads 165 degrees F with an internal meat thermometer. The temperature will increase slightly as the turkey rests, but this is completely okay.

Step 5: Broil the turkey

Transfer the turkey to an oven-safe dish and broil for a few minutes — just long enough for the skin to crisp on top. Keep an eye on it as it will brown quickly!

Step 6: Serving

Let the turkey rest, then slice and serve it with drippings drizzled over the top. Alternatively, make a quick gravy with the drippings, all-purpose flour, and broth to serve with the turkey.

Tip: The best way to carve a turkey breast is to cut across the fibers of the meat for the juiciest slices.

What to serve with turkey

Surrounding turkey breast with flavorful side dishes is key to a festive holiday feast with your friends and family. With this in mind, serve it up with some of my favorite sides like air fryer potatoes, mashed potatoes, cornbread dressing, or a green bean casserole.

Tips for the best recipe

Cook low and slow. Slow cookers are very forgiving when it comes to turkey breasts. Avoid a dry and bland result by keeping the heat low.
Crisp the skin. To achieve perfectly crispy, crunchy, and golden skin, do not skip broiling! It’s worth the wait.
Use a thermometer. The best way to ensure your turkey breast is safely cooked is with a meat thermometer. If you don’t already own one, the investment will save you many headaches!
Choose the right turkey. If you prefer more flavor, opt for bone-in turkey breast. If convenience is a more important factor, go for boneless turkey breast.

What to do with leftover turkey

Fridge: In an airtight container, this Crockpot turkey breast will last for 3-4 days in the fridge.
Freezer: If using bone-in, remove the bone from the turkey. It’s best to slice the turkey before freezing it so it thaws more easily. If kept in a freezer-safe container, turkey breast will last for up to 3 months.
Reheating: Thaw the turkey breast overnight in the fridge. The best way to reheat turkey breast is to wrap it in aluminum foil, place it on a wire rack on a rimmed baking sheet, and heat it in the oven at 275 degrees F, or until the meat reaches 130 degrees F.

Additional Thanksgiving recipes

For more Thanksgiving recipe ideas, feast your eyes on some of my most popular holiday-inspired dishes:

Frequently Asked Questions

Is it safe to slow cook a turkey overnight?

Yes, you can slow cook your turkey overnight; it will be just as good as if you did it during the day. Just make sure it won’t be cooked much longer than the recommended cooking time of 5-7 hours.

Can you cook frozen turkey breast in the Crockpot?

No, you should never cook frozen turkey breast in the Crockpot. In fact, no frozen meat should be cooked in a Crockpot because of the risk of foodborne illnesses.

Tender and Juicy Crockpot Turkey Breast

Course Thanksgiving Recipes

Cuisine American

Keyword crockpot, slow cooker, Thanksgiving, turkey

Prep Time 10

Cook Time 5

Servings people

Calories 612kcal

Author Anna Kate

Equipment

Ingredients

5-7 pound bone-in turkey breast thawed
8 tablespoons butter 1 stick
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon Italian seasoning
1 teaspoon black pepper
2 cups chicken broth or water vegetable broth or turkey stock may be substituted
1 count yellow onion quartered
3 count celery stalks halved

Instructions

In a small bowl, combine the salt, garlic and onion powder, paprika, italian seasoning, and black pepper. Stir to combine. Set aside.
Remove the turkey from the packaging. Check the cavity for the giblet bag/neck.
Brush the turkey with the melted butter. Rub the seasoning mixture all over the bird.
To a 6 quart slow cooker, add the chicken broth or water. Then, place the turkey breast in the slow cooker and surround with the quartered onion and celery.
Cook on low for 5-7 hours or until the internal temp reads 165°F degrees with an internal meat thermometer.
Transfer the turkey to an oven-safe dish and place under the broiler for a few minutes – just long enough for the skin to crisp on top. Keep an eye on it as it will brown quickly!
Allow the turkey to rest for about 10-15 minutes before carving.
Serve with drippings or gravy.

Nutrition

The post Crockpot Turkey Breast appeared first on Southern Cravings.

How to Cook a Spiral Ham (3 Ways!)

Anna Kate — Thu, 25 Aug 2022 15:09:51 +0000

Learn how to cook a spiral ham without drying it out! This recipe uses a store-bought ham with the glaze. With instructions for the oven, slow cooker, or grill, a simple baked ham is the perfect way to feed a crowd for a special occasion. Keep reading for all the necessary tools and tips to pull off preparing a ham for your next celebration!

Is there anything better than a classic holiday ham? They are so delicious but get a bad rap for being dry or too salty. This recipe is certainly not original, but these easy tips will help you prepare a beautiful, juicy ham dinner, complete with a glaze. All you need is a store-bought spiral-cut ham with the glaze!

Despite the fact that spiral hams are a common centerpiece around the holidays, they’re usually available year-round. So, whether you’re looking to make one for a special occasion or to have leftovers for sandwiches during the week, this all-purpose ham has you covered. It’s so simple to make, it basically serves itself!

Types of Ham

Before we get started on our spiral-cut ham, let’s get the basics down. Ham comes in three different types: city, country, and fresh.

City Hams are the most traditional type of ham. These are commonly found on holiday tables for Christmas Dinner or Easter Dinner. These are sold fully cooked and sometimes spiral cut. City Hams can be sold bone-in or boneless, as a whole ham or half ham. These are usually referred to as spiral cut hams.

Country Hams are dry-cured and uncooked. Most commonly, these are smoked and very salty. It’s an acquired taste, but has a passionate following. Country ham slices are delicious served on a buttered biscuit.

Fresh Hams are more difficult to find at the grocery store. These are raw hams, sold uncured and uncooked and require more effort to prepare the City Ham or Country Ham.

What is Spiral Ham?

Spiral ham is a pre-cooked, pre-sliced ham designed with simplicity in mind. The preparation technique means much less effort is required for roasting and carving. This frees up time for making delicious sides like mashed potatoes and baked sweet potatoes!

To slice a spiral ham, butchers use a special machine to make one continuous cut around the ham, which creates even slices. While there are bone-in versions available, boneless hams make life even easier. You can also purchase these as a whole ham or half ham.

The only downside of a spiral ham vs. an uncooked ham is the higher potential for drying out during cooking. This is the reason why it’s almost always accompanied by a sweet glaze.

How to Choose a Spiral Ham

There are a few key points to keep in mind when choosing the right ham:

For the best flavor, check the label for “ham” or “ham with natural juices.” Try to avoid those labeled “ham, water added” or “ham and water product.”
Look for a bright pink color that’s uniform throughout.
Check for marbling. Too much fat will negatively influence the taste and texture.
Make sure there are clean, even slices. You can easily see these through the transparent packaging.

How to Cook a Spiral Ham

There are three different ways to prepare bone-in spiral ham: in the oven, in the slow cooker, or on the grill.

Here are a few recommended tools to make this recipe easier:

Internal Meat Thermometer: Yes, this ham is already cooked, but using a meat thermometer will help you gauge when the ham is warmed through and ready to serve.
Roasting Pan: A roasting pan is a tool everyone should have in their kitchen for preparing larger cuts of meat. Use a disposable aluminum pan for easier clean-up.
Carving Knife: I prefer an electric carving set. But, with a spiral-cut ham, you shouldn’t need to do much carving. A chef’s knife should suffice.

No matter which way you decide to prepare it, your spiral ham should be cooked until the internal temperature reaches 140°F. Depending on the size and cooking method, this can take anywhere from 1-5 hours.

Before choosing the cooking method, review the instructions on the ham. Note the cooking time, temperature, and glaze ingredients you will need. You will also need to choose your preferred cooking method before applying the glaze.

In the Oven

For this ham, the glaze used brown sugar and maple syrup. For the oven method, preheat the oven to 250°F. Place the spiral ham on a shallow roasting pan.

Roast the ham for 13-16 minutes per pound, or until it reaches 140°F. For example, a 10-pound spiral ham will take a little over 2 hours.

Then, add the glaze during the last 20 minutes of roasting: Coat the ham with brown sugar. Then, drizzle on the maple syrup.

Apply the glaze carefully as the ham will be hot!

Instructions for the Slow Cooker

Place the spiral ham in your crockpot with the cut side facing down.
Add glaze over the top of the ham, then close the lid. If it doesn’t fit, top the crockpot with foil first to trap the heat in.
Cook the ham on low for about 20-30 minutes per pound, or until it reaches 140°F. A 10-pound spiral ham will take around 3-5 hours.
With about 30 minutes of cook time remaining, spoon the juices and glaze over the ham.

Instructions for the Grill

Place the spiral ham cut side facing down in a disposable aluminum pan.
Add glaze to the outside of the ham and in between the slices (for more moisture retention).
Set up your grill for indirect grilling.
Cook the ham at a grill temperature of 325°F for 12-13 minutes per pound, or until it reaches 140°F. A 10-pound spiral ham will take about 2 hours.
Baste the ham every 20-30 minutes of grilling.

How Much Ham Per Person

For a bone-in ham – plan for ½ pound per person. For a boneless ham, plan for about ⅓ pound per person.

Here’s a quick chart for reference:

4 people = 2-pound ham
6 people = 3-pound ham
8 people = 4-pound ham
10 people = 5-pound ham
20 people = 10-pound ham

Example: If you are cooking for 8 people, purchase a 4-pound bone-in ham or a 3-pound boneless ham. If you’d like leftovers, bump the amount up to about ¾-1 pounds per person.

Top Tips

Use a thermometer. Even though spiral ham is already pre-cooked, you’ll still want to use a meat thermometer to ensure you don’t overcook it.
Low and slow. Remember, you are just reheating the ham so it doesn’t need to be cooked at a high temperature.
Add a glaze. Lock in moisture and add flavor with a glaze. Spiral ham typically comes with a glaze, or you can make a homemade version with honey, juice, brown sugar, mustard, etc.
Let it rest. Just like other roasts, it’s important to let spiral ham rest for 5-10 minutes before serving to allow the juices time to redistribute.

What to do with Leftover Ham

The best part about spiral ham is that it doubles as a holiday main and as leftovers for breakfast, lunch, and dinner!

Leftover sliced spiral ham makes excellent ham and cheese sliders! Repurpose leftover ham in quiche, sandwiches, and soups. Or, serve individual slices as a ham steak with a few side dishes.

Make a ham and cheese quiche for breakfast, a sliced ham sandwich for lunch, or a hearty split pea soup for dinner.

To reheat spiral ham in the oven, place it in a roasting pan and cover it with foil. Bake it at 250°F. If you only need to heat up a few slices, microwave them in 30-60 second intervals until hot.

What to do with a ham bone

Don’t forget to save the ham bone! This is the alpha of adding flavor to a soup, pot of beans, and delicious broth.

Freeze the bone until you are ready to use. Thaw it in the refrigerator or drop it right into the pot. If you prefer, you can remove the bone, shred the meat, and return the meat to the pot for small bits of ham in your soup or beans.

Sides Dishes For Spiral Ham

Turn your spiral ham into the ultimate festive feast with some of these side dish pairings:

Frequently Asked Questions

Do I have to cover spiral ham when cooking it?

You do not have to cover spiral ham when cooking it. However, it can help lock in moisture if the ham appears to be drying out or burning at all.

Why did my ham turn out dry?

Typically, dry ham is caused by overcooking it or cooking it at a high temperature. Since spiral ham is already pre-cooked, it should be kept at a low temperature to prevent dryness.

What is the difference between spiral-cut ham and regular ham?

Spiral ham is both pre-cooked and pre-sliced. Depending on the type of other ham, it may not be pre-cooked or sliced.

How to Cook a Spiral Ham

Learn how to cook a simple baked ham without drying it out! This recipe uses a store-bought ham with the glaze. With instructions for the oven, slow cooker, or grill, a spiral ham is the perfect way to feed a crowd for a special occasion. Keep reading for all the necessary tools and tips to pull off preparing a ham for your next celebration!

Course Main Course

Cuisine American

Keyword Christmas dinner, christmas ham, easter dinner, easter ham, ham recipe, holiday ham, holiday recipes

Cook Time 1 30

Total Time 1 30

Servings people

Author Anna Kate

Equipment

Ingredients

5 pound spiral ham with glaze use the one that comes with the ham

Instructions

Preheat the oven to 250°F.
Review instructions for glaze and set aside.
Remove packaging.
Place ham in a shallow roasting pan, cut side down.
Bake for 13-16 minutes per pound until ham reaches 140°F.
Add the glaze per the instructions.
Remove the ham from the oven and rest at least 15 minutes before cutting. Spoon juices over the ham before serving if desired.

Notes

Don’t forget to save the ham bone! This is the alpha of adding flavor to a soup, pot of beans, and delicious broth.

The post How to Cook a Spiral Ham (3 Ways!) appeared first on Southern Cravings.

Oven Roasted Pork Tenderloin Recipe

Anna Kate — Wed, 17 Aug 2022 18:22:10 +0000

The best pork tenderloin recipe you will ever make! Oven-roasted pork tenderloin is infused with sage, garlic, and rosemary. Seared for a savory crust, then roasted in the oven for a tender, juicy bite that melts in your mouth. Drizzle with a decadent, buttery pan sauce to elevate your weeknight meal! This quick and easy dinner takes less than 30 minutes to make, yet it’s still perfect for a date night at home or a beautiful dinner with family.

This roasted pork tenderloin has a crispy, caramelized crust with a tender, juicy interior that you won’t be able to get enough of! Prepared with a simple dry rub and served with a buttery sauce, everyone will be asking you for the recipe!

I’m a firm believer that you don’t need to be a professionally trained chef to prepare perfectly cooked meat. I’ll show you how easy it is to turn a restaurant-quality meal into your new go-to family favorite for busy weeknights.

What is Pork Tenderloin?

Pork tenderloin is a boneless, “extra lean” cut of meat with an excellent nutritional profile. It’s extremely tender (hence the name), which makes cooking a breeze. Plus, it can easily be seasoned in a wide variety of ways.

One of my favorite ways to prepare pork tenderloin is to sear and roast it. Searing pork tenderloin is the best way to get that crusty outer layer that locks in juices and tons of flavor!

I went with a simple yet flavor-packed rub, blending sage, garlic, onion, and paprika. With the addition of fresh rosemary, the only thing that may rival the taste is the cozy smell that fills your kitchen!

Pork Tenderloin vs Pork Loin

You may have heard pork tenderloin called by other names such as pork fillet or pork tender. But, none of these three are the same as pork loin. In fact, tenderloin and loin are two completely different cuts of meat, each requiring its own cooking method.

Tenderloin: This cut comes from the muscle along the backbone. It’s long, narrow, and boneless. Compared to loin, it has a more mild, lean flavor.
Pork loin: Sometimes called rib roast, pork loin is a larger, fattier cut that comes either boneless or bone-in. It carries a richer flavor with a tender texture.

In this recipe, we’re roasting pork tenderloin! If you are unsure which type you’re buying, make sure to double-check with the butcher.

Pork Tenderloin Internal Temperature

Pork is a little finicky to prepare. Undercooking can lead to illness while overcooking will lead to tough, flavorless meat.

Many folks insist that you must cook all pork until it reaches 145 degrees internally. However, this preparation method removes the pork from the oven at a much lower temperature. As the meat rests, the internal temperature continues to rise. This is called “carry-over cooking”.

Carry-over cooking occurs when the ingredients are removed from the heat source (oven, grill, skillet, etc.), but the cooking continues as the temperature is released from the meat.

Depending on the recipe, the internal temperature of the food can increase by 5-25 degrees in a matter of minutes during carry-over cooking. This method is 100% safe and the risk of foodborne illness is no more than any other preparation method.

Depending on the weight and thickness of your pork tenderloin and how you like your meat prepared, you may choose to roast it a little longer or allow it to rest longer than noted. Please see the notes in the recipe card below!

With all of that said, this is where a meat thermometer comes in handy! Seriously, it will make life so much easier.

Ingredients For Roasted Pork Tenderloin

See the full list of ingredients in the recipe card below.

Pork: It’s important to use an already-tender cut of pork since it won’t be roasted for very long. This is why cuts that come from higher up on the animal, such as pork tenderloin, are the ideal choice for quick-roasting recipes like this.
Dry rub: I like to make a simple homemade rub seasoning. Garlic powder, onion powder, and sage add savory elements while paprika provides a touch of smokiness.
Fresh garlic: Pop a few cloves of fresh garlic into the skillet before roasting the pork tenderloin for extra hearty, savory notes.
Butter & olive oil: I sear my pork tenderloin in both butter and olive oil for richer flavors. For a lighter version, stick to only olive oil. Butter also makes up part of the serving sauce, creating an incredibly decadent meal.
Rosemary: Paired with sage, the fresh rosemary adds yet another layer of herbaceous, earthy flavors that make this dish feel cozy and comforting.

How to Cook Roasted Pork Tenderloin

Step 1: Mix the Rub

Before you start anything else, make sure your oven is preheating to 450°F degrees. Since the pork tenderloin only roasts for about 10 minutes, the temperature is high and hot!

Once the oven is on, mix together the garlic powder, onion powder, dried sage, salt, and paprika in a small bowl.

Step 2: Season the Pork

Sprinkle the rub on all sides of the pork tenderloin, turning and pressing the mixture into the meat so it adheres well. I recommend applying the rub in a 9×13 casserole dish for easier clean-up.

Make sure you really work the rub into the meat so it is evenly coated and seasoned well.

Step 3: Sear the Tenderloin

In a large cast-iron skillet over medium-high heat, melt one tablespoon of butter with the olive oil. If you don’t have a cast-iron skillet, make sure whatever pan you are using is oven-safe. Otherwise, you will need to sear and roast it in separate dishes.

You only need to sear the pork tenderloin on each side for a few minutes. It should appear golden brown in color.

Step 4: Roast the Pork Tenderloin

Once the meat is seared, it is ready to be roasted! Before you pop it in the oven, add the fresh garlic cloves, more butter, and sprigs of rosemary to the skillet.

If your pork tenderloin is similar in size to mine (1 ¼ pound), it only needs to be roasted for 10 minutes uncovered.

If you have a larger cut, you may need to roast it for a few minutes longer, but check the internal temperature with a meat thermometer so it reads to your desired doneness. Remember, we will have a fair amount of carry-over cooking as we are roasting at such a high temperature.

Once the pork tenderloin is done, let it rest at room temperature for 10 minutes before slicing. The resting period gives the meat juices time to redistribute, ensuring you will have tender and juicy pork tenderloin all throughout.

The internal temperature will continue to rise during resting. The longer you allow the meat to rest, the higher the temperature will climb. I prefer slicing at around 130°F.

Step 5: Make the Sauce

Transfer the pork out of the skillet to a welled cutting board or plate, then place the skillet back onto your stove. Without cleaning the skillet out (that’s where the flavor comes from), add the rest of the butter.

Gently scrape the bottom of the pan with a wooden spoon to lift all of the browned bits or “fond” and incorporate them into the sauce. The rosemary leaves will usually come right off. Be sure to remove the stems before serving.

Depending on your stove and pan, you may need to turn the heat to low to get the butter to melt faster. This is an absolutely delicious sauce that makes the meal!

Step 6: Slice and Serve

After the pork tenderloin has rested, slice the meat into ½-inch thick slices and serve it with the sauce drizzled over top.

Serving Suggestions

For a well-rounded meal, this roasted pork tenderloin pairs incredibly well with savory side dishes like the following:

Tips For The Best Recipe

Invest in a thermometer. If I could give only one piece of advice, it would be to use a meat thermometer. Take the guesswork out of cooking your pork, and use a thermometer for the most consistent, safe, and accurate results.
Let the meat rest. As I mentioned, giving the pork tenderloin enough time to rest will allow the juices to redistribute and not spill out when you go to slice it.
Do not overcook. Pork is an especially important type of meat to not overcook. It will turn dry and tough very quickly. Monitor the internal temperature, and don’t let it cook too much past 145 degrees F for the most buttery texture.
Sear the pork. To lock in the juices and add a beautiful crust, don’t skip searing your pork tenderloin before roasting it! It only takes an additional 5-8 minutes.

Storage & Leftovers

If you have leftover pork tenderloin, here are some storage tips and tasty ways to use up leftovers:

Fridge: Store pork tenderloin in the refrigerator for 3 to 4 days.

Freezer: Once cooled, I recommend wrapping your tenderloin in plastic wrap and placing it into a freezer-safe bag.

Reheating: If frozen, transfer the meat to the fridge to thaw overnight. Then, heat a little oil in a pan over low-medium, add the pork tenderloin, and cover until warm. You may need to flip it a few times for it to properly heat through, depending if it’s whole or sliced.

Leftovers: You can use leftover pork in chillis, tacos, fried rice, sliced for sandwiches, or paired with a fresh side dish.

Additional Recipes

For more protein-packed recipes, be sure to check out some of these fan favorites:

Frequently Asked Questions

Is it okay to eat pork tenderloin if it’s a little pink?

Yes. As long as the pork has been properly prepared to a safe internal temperature, a little pink in the middle is safe to eat.

Which herb is best to season pork with?

Although many herbs and spices pair well with pork, the combination of rosemary, sage, and paprika is one of my favorites.

How long does it take to cook pork tenderloin?

That answer largely depends on the size of your pork tenderloin and oven temperature. The best bet is to rely on the internal temperature of the meat rather than a rigid cook time.

Oven Roasted Pork Tenderloin Recipe

This oven-roasted pork tenderloin recipe is perfect for a date night at home or a beautiful dinner with family. Infused with sage, garlic, and rosemary, the pork is seared for a savory crust, then roasted in the oven for a tender, juicy result that melts in your mouth. Drizzle with a decadent, buttery pan sauce to elevate your weeknight meal! This quick and easy dinner takes less than 30 minutes to make, yet it’s still perfect for a date night at home or a beautiful dinner with family.

Course Main Course

Cuisine American

Keyword butter, cast iron recipe, garlic, oven roasted, pork tenderloin, roasting, rosemary, searing

Prep Time 5

Cook Time 10

Resting Time 10

Total Time 25

Servings servings

Calories 196kcal

Author Anna Kate

Equipment

Ingredients

1 ¼ pound pound pork tenderloin, at room temperature (These usually come in a pack of two. Use only one tenderloin)
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon dried sage
1 teaspoon paprika
6 tablespoons butter divided
1 tablespoon olive oil
4 cloves garlic minced
2 sprigs fresh rosemary

Instructions

About 30 minutes before cooking, allow the meat to rest at room temperature for 30 minutes. This will prevent dry, tough meat.
Preheat the oven to 450°F degrees.
In a small bowl, mix together the garlic powder, onion powder, sage, salt, and paprika. Whisk to combine.
Sprinkle the rub on all sides of the pork tenderloin, turning and pressing the mixture into the meat so it adheres well. (Do this in a 9×13 casserole dish for easier clean-up!)
In a large cast iron skillet, melt one tablespoon of butter with the olive oil over medium-high heat.
Once hot, add the tenderloin to the skillet and sear on each side (about 3 minutes each side), until golden brown. This should take about 5-8 minutes total.
After searing, turn the stove off. Add the garlic cloves, 3 tablespoons of butter, and rosemary sprigs to the skillet. Place the skillet in the oven (uncovered) and roast for 10 minutes.
After 10 minutes, remove from the oven and transfer the pork tenderloin to a cutting board with a well or a serving platter. Allow the meat to rest at room temperature for 10 minutes, or until the internal temperature reaches your desired doneness when read with a meat thermometer.
While the pork tenderloin is resting, make the pan sauce (optional).

To Make the Pan Sauce:

Without cleaning the cast iron skillet, add 2 tablespoons of butter to the skillet with the rosemary sprigs still remaining in the pan. (the pork tenderloin should be resting on a separate dish).
Gently melt the butter in the hot pan and scrape up the browned bits from the bottom of the skillet with a wooden spoon. Remove the rosemary stems when the sauce is complete.
After the pork tenderloin has rested for 10 minutes (or reaches desired doneness), slice the meat into ½-inch thick slices and serve with the sauce drizzled over the top.

Notes

Even after roasting and resting, the pork may have a little pink in the center. It is perfectly safe to eat as long as you have used an internal meat thermometer to check for the proper doneness.

When I prepare this dish, the internal temperature immediately upon removing the pork from the oven reads at about 110-115°F. After resting for 10 minutes, the internal temperature will rise to around 125-130°F.

If you prefer your pork to reach 145°F before serving, roast for an extra 5 minutes and then rest for a total of 10-15 minutes. A meat thermometer will help you determine your desired doneness much easier than cutting into the meat.

Nutrition

The post Oven Roasted Pork Tenderloin Recipe appeared first on Southern Cravings.

Homemade Sloppy Joe Recipe

Anna Kate — Mon, 08 Aug 2022 12:12:08 +0000

The best homemade sloppy joe recipe! Made from scratch, this recipe strikes the ideal balance between meat, sauce, and tons of flavor for perfectly sloppy, sloppy joe sandwiches. Ready in less than 30 minutes, this will be a weeknight dinner favorite the whole family will love.

Skip the canned sauce and get ready for the best sloppy joe you’ve ever had! This homemade version is one of many American favorites and absolutely delicious. Even though it’s made from scratch, it’s still quick and easy to put together on a busy weeknight.

This recipe is definitely a far cry from the school cafeterias of your childhood. There’s no mushy mystery meat or overly acidic sauce. These are super meaty, filling, and are way better than anything from a can!

If you want a recipe that doesn’t require a pile of dishes or a trip to the store, sloppy joe sandwiches are the perfect solution! Made all in one pot, the sloppy joe sauce is made with browned ground beef, onion, and a tangy tomato sauce and served on a buttery toasted bun.

Plus, you can whip these up in a hurry with what you already have in your pantry!

Easy Sloppy Joe Recipe

Sloppy Joes are classic comfort food for families! They are fast, convenient, and delicious. Plus, these ingredients are always on hand. Simple ingredients mean a happy mom and full bellies!

One of the greatest things about this recipe is the cost! Not to mention, it’s such a simple weeknight meal. Plus, you can easily omit different ingredients to customize the recipe to your preference and the ingredients you have on hand.

What are sloppy joes?

Sloppy Joes are a “loose meat” sandwich, made with ground beef and a slightly sweet, but savory tomato-based sauce. The sauce is then poured over a hamburger bun to make a delicious sloppy joe sandwich.

What is the original sloppy joe?

The original Sloppy Joe recipe was created around 1930 in a café in Sioux City, Iowa where a cook named Joe added tomato sauce to his “loose meat” sandwiches. The rest is history!

Sloppy Joes became even more popular sometime in the 1950s. Mainly because it was an easy family meal made with inexpensive ingredients that could be stretched with “filler” ingredients, like bell peppers, extra onion, additional ground meat, etc.

Today, the same remains true. A Sloppy Joe sandwich is a simple meal that’s filling, cheap, and enjoyed by the whole family!

Sloppy Joe Ingredients

(See the recipe card for complete details)

You only need a few simple pantry ingredients to get started.

Onion: Yellow or white onion is preferred. If you have kiddos that detest onions, you can simply omit this ingredient entirely.

Meat: I recommend 85-90% lean ground beef so you don’t have to drain the grease. You can also use ground turkey or ground chicken. Other recipes note that these can also be made vegetarian with lentils or meat alternatives.

Sloppy Joe Sauce: The sauce is made with tomato sauce, Worcestershire sauce, yellow mustard for a bit of tang, brown sugar for sweetness, and seasoned with salt, pepper, and garlic for the best savory sauce.

Optional Additions: Additional veggies will add more flavor and nutrition. Plus, the kids will never know as they will be camouflaged by the sloppy joe sauce! In addition to onion, try green pepper, celery, carrots, or other veggies to stretch the meat a little further.

How to Make Homemade Sloppy Joes

(See the recipe card below for full instructions and notes.)

Make the Sloppy Joe Sauce

Brown the meat over medium-high heat with the onion and garlic. Drain if needed and return to the pot. Then, season with salt and pepper. Sauté additional add-ins as needed.

In a large bowl, mix together the sauce ingredients: Worcestershire sauce, mustard, water, brown sugar, and tomato sauce. Give it a good whisk until all the ingredients are incorporated.

Pour the sauce over the ground beef, stir, and simmer for about 10-15 minutes. Broil the buns while you wait for the sauce to finish.

Make the Sloppy Joe Sandwiches

To assemble the sandwiches, add a scoop of the sauce mixture to a toasted hamburger bun and serve. The toasted, buttered buns are key to the best sloppy joe sandwich!

Toasting buns only takes a minute or two under the broiler, so stay close by.

You can also serve the sloppy joe mixture on slider buns, Texas toast, sandwich bread, or even over a hot dog!

What goes with Sloppy Joes?

Here are a few of the best side dishes for sloppy joes…

Air Fryer French fries
Baked Mac and Cheese
Baked Beans
Air Fryer broccoli
Air Fryer potatoes

More side dishes…

What is the difference between a sloppy joe and a Manwich?

Manwich is just the marketed version of the sloppy joe sauce. The canned version of this sauce is basically the same but marketed as “easier” than homemade.

Do you drain the fat from ground beef for sloppy joes?

If you are using lean ground beef, there shouldn’t be an excess of grease to be drained. If needed, transfer the ground beef to a colander to drain. Then, return the beef mixture to the pot and continue with the recipe.

What’s the difference between a sloppy joe and a sloppy Jane?

A Sloppy Jane is an alternative to a Sloppy Joe, using ground turkey instead of ground beef. This is an easy way to make this recipe slightly healthier.

Homemade Sloppy Joe Recipe

Course Main Course

Cuisine American

Keyword cheap dinner, easy dinner, fast dinner, one pot, sandwich, sloppy joe

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 399kcal

Author Anna Kate

Ingredients

1 small onion finely chopped
1 tablespoon Worcestershire sauce
1 teaspoon yellow mustard
¼ cup water
1 tablespoon brown sugar
15 ounce can tomato sauce
1 pound lean ground beef 85%-90% lean
1 tablespoon olive oil
½ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
3 cloves garlic minced
4 hamburger buns toasted if desired

Instructions

Over medium-high heat, heat olive oil in a large skillet or dutch oven. Add the ground beef and brown for about 5 minutes until cooked through and longer pink, breaking it up with a spatula.
Add the onion and garlic. Cook another 5 minutes until the onion is tender and beef is browned. Drain the beef if needed and return it to the pot.
In a large bowl, combine the Worcestershire sauce, mustard, water, brown sugar, and tomato sauce. Stir to combine.
Pour in the sauce over the ground beef, stir, and bring to a light boil over medium heat. Reduce the heat to low and simmer uncovered for about 10-15 minutes.
While the sauce finishes, broil the buns while you wait. Toasting buns only takes a minute or two under the broiler, so stay close by.
To assemble the sandwiches, add a scoop of the sauce mixture to a toasted hamburger bun and serve.

Nutrition

The post Homemade Sloppy Joe Recipe appeared first on Southern Cravings.

Baked Ziti with Italian Sausage

Anna Kate — Wed, 03 Aug 2022 12:41:32 +0000

Baked Ziti with Italian Sausage is classic comfort food! With layers of pasta, homemade meat sauce, and melty cheese, this baked pasta casserole is the perfect solution for weeknight dinners. Tips for making it ahead of time and without meat are in the recipe card below!

Love the flavors of lasagna, but hate the hassle? This easy baked ziti recipe is for you! This casserole combines all of your favorite lasagna ingredients and flavors into a simple meal that’s ready in under an hour.

This is delicious with a piece of fresh garlic bread and a fresh garden salad. This recipe is great for families as you can easily customize it to your personal preference – use spicier sausage, make it vegetarian, add bell peppers, extra cheese…you can customize to your heart’s content!

Easy Baked Ziti Recipe

What is baked ziti? It’s a layered “casserole” of tubular noodles, cheese, and meat sauce.

This recipe is so easy and feeds a lot of hungry people! You can even make this ahead the night before and bake it when you get home from work. It’s easy, simple, delicious, and the kids love it, too.

In fact, this recipe is a great meal to prepare at the beginning of the week for plenty of leftovers later. You can even freeze the cooked dish for another time.

How is baked ziti different from lasagna?

Baked ziti is the perfect solution for lasagna cravings, especially during the week. Instead of long, flat lasagna noodles, this baked pasta dish uses short, tubular noodles.

Ziti noodles are like pockets, holding cheesy goodness and bursts of savory tomato sauce.

Baked Ziti Ingredients

(See the recipe card for complete details)

Meat Sauce: The meat sauce is made with mild, Italian sausage and jarred marinara sauce. Feel free to use spicy sausage or ground beef if desired. Alternatively, omit the meat for a vegetarian option.

You can even make your own tomato sauce with crushed tomatoes, tomato paste, and a few seasonings. Leftover spaghetti sauce works well for this recipe, too

Alternatively, omit the meat for a vegetarian option. Leftover spaghetti sauce works well for this recipe, too.

Pasta: Ziti is the pasta of choice for this recipe, but Penne or another tubular noodle would also work. You can learn more about the types of pasta here.

Cheese: Instead of ricotta cheese, this recipe uses cottage cheese mixed with parmesan and mozzarella. The cottage cheese makes this casserole even more delicious and creamy. Plus, it keeps it from drying out during cooking and reheating.

Seasoning: In addition to the sausage, oregano, garlic, and onion give this recipe tons of great flavor. If you choose to omit the meat, you may need to add additional seasonings to taste. Alternatively, feel free to add additional seasonings as desired, like Italian seasoning (in place of the oregano), red pepper flakes, extra garlic, and even fresh basil.

How to Make Baked Ziti

(See the recipe card below for full instructions and notes.)

Prepare the ziti.

In a large pot of salted water, cook the pasta according to the package directions – just until al dente. Drain and set aside.

Make the meat sauce.

Brown the sausage over medium-high heat in a large dutch oven, heavy-bottomed pot or large sauté pan. When the sausage is almost done cooking, add in the diced onion. Then, add in the garlic and stir well.

If needed, drain the grease from the cooked sausage. Return the meat to the pot and add in the marinara sauce. Feel free to use any flavor of marinara sauce you like most. Simmer for a few minutes, stirring occasionally.

Make the cheese filling (no ricotta).

Mix together the cottage cheese, egg, oregano, garlic, parmesan cheese, and half of the mozzarella cheese. Stir until well combined.

Assemble the pasta casserole.

Spoon a thin layer of the sauce on the bottom of a large casserole dish. This prevents the noodles from burning and sticking to the dish.

Layers are as follows: pasta, cheese, sauce, pasta, sauce, more cheese!

Start by adding half of the cooked pasta and all of the cottage cheese mixture.

When you add the cottage cheese mixture, do so in dollops in each of the corners so it’s easier to distribute on top of the noodles.

Then, spoon half of the sauce, the remaining pasta, and then the rest of the sauce on top. Finish the final layer with the remaining mozzarella cheese.

Bake this uncovered for about 25-30 minutes or until the dish begins to bubble and the cheese begins to turn golden.

Tips for the Best Baked Ziti Recipe

Using Different Noodles

Instead of ziti pasta, you can use any short tubular noodle, like penne, rigatoni, bow ties, etc.

Reheating Baked Ziti

To reheat baked ziti, add a portion to an oven-safe dish, cover with aluminum foil, and reheat at 325F for 15-20 minutes, or until warm. You may want to add extra sauce to keep it from drying out.

Alternatively, reheat in a microwave-safe dish at 1-minute increments, until warmed through. Add additional sauce and cheese as desired.

What can I use instead of ricotta in baked ziti?

This recipe calls for cottage cheese instead of ricotta. Cottage cheese has more moisture content than ricotta and will prevent the casserole from drying out.

During cooking, the curds of the cottage cheese melt and mix with the other cheeses to create a smooth, creamy filling.

Can baked ziti be made ahead of time?

Assemble the casserole, then cover with foil and refrigerate until you are ready to bake. *Make sure you bring the dish to room temp (sit out about 30 minutes) to avoid a shattered casserole dish.

Storing Uncooked Ziti

How long can uncooked baked ziti stay in the fridge? Uncooked ziti can be stored in the refrigerator for up to 3 days before cooking. Before baking, remove the casserole dish from the fridge and allow it to rest on the counter before placing it in the oven. This will prevent your dish from shattering.

Storing Leftover Baked Ziti

This can be stored for up to 3 days in an airtight container or in the casserole dish it was cooked in.

If freezing, portion into freezer-safe containers and freeze for up to 3 months. Allow the baked pasta to defrost in the refrigerator before reheating.

Vegetarian Baked Ziti

To make this ziti casserole vegetarian, omit the Italian sausage, and prepare the recipe according to the instructions.

What to Serve with Baked Ziti

Consider these options as the side dish:

Fresh garden salad
French bread
Caesar salad

More side dishes…

Baked Ziti with Italian Sausage

Course Dinner Recipes

Cuisine Italian

Keyword baked pasta, casserole, italian, pasta

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 356kcal

Author Anna Kate

Equipment

Ingredients

olive oil
1 pound ground Italian sausage mild, hot, or sweet (I prefer mild)
1 cup yellow onion diced
24 ounces marinara sauce leftover spaghetti sauce, or tomato sauce
4 cloves garlic minced
16 ounces ziti pasta uncooked
12 ounces cottage cheese
1 tablespoon oregano
1 egg
2 cups mozzarella cheese shredded
¼ cup Parmesan cheese grated

Instructions

Preheat oven to 375°F. Grease a 9×13-inch casserole dish and set aside.

Prepare Sausage & Pasta Sauce

Brown the sausage over medium high heat in a large dutch oven or large sauté pan.
Add the diced onion to the pot of sausage. Sauté until onion softens, about 3-5 minutes.
Drain excess fat from the sausage as needed.
Reduce the heat to medium. Return the sausage to the dutch oven and add the garlic and stir quickly.
To the same pot, add the marinara sauce (leftover spaghetti sauce or tomato sauce may also be used). Stir and simmer for about 5 minutes.

Make Cheese "Filling"

While the sauce is warming, make the cheese filling by combining the cottage cheese, egg, oregano, parmesan cheese, and 1 cup of mozzarella cheese. Stir until well-combined.

Layer Casserole & Bake

Add about 1/4 cup of the meat sauce to the bottom of the greased casserole dish to prevent the noodles from burning or sticking.
Layer as follows: half of the ziti noodles, all of the cottage cheese mixture, half of the sauce, remaining ziti, and remaining sauce. Top with the remaining cup of mozzarella cheese.
Bake the casserole uncovered for 25-30 minutes or until cheese turns golden on top.

Notes

Alternatives to mild Italian Sausage: hot Italian sausage, sweet Italian sausage, ground beef, ground chicken, other meat alternatives. (note: this recipe has not been tested with meat alternatives.)

Alternatives to ziti noodles: bow ties, penne, rotini, rigatoni, or any short, tubular noodle.

Alternatives to Marinara:

Leftover meat sauce can be used in place of marinara.
Canned tomato sauce can be used as a substitute. Season as desired.

Nutrition

The post Baked Ziti with Italian Sausage appeared first on Southern Cravings.

How to Cook Bratwurst in the Oven {without a Grill}

Anna Kate — Wed, 15 Jun 2022 16:14:40 +0000

Learn how to cook bratwurst in the oven. Sear the brats on the stove and braise them with beer, onions, and sauerkraut in the oven. Beer-braised brats are a quick and easy way to tender, juicy sausages without using a grill. This recipe can be prepared with or without beer. See the recipe card and details below for ways to customize this recipe.

This easy beer brats recipe is going to take the top spot on your summer recipes! Besides grilling, beer braised bratwursts is the next best thing. It’s an easy dinner idea that’s a great option for for feeding a crowd.

Plus, it’s not always convenient to fire up the grill, so you always need these easy recipes so you can enjoy your favorite grilling recipes right from the oven.

Looking for another German-inspired recipe? Try this hearty goulash recipe.

What are bratwursts?

Bratwurst is a fresh link sausage that originated in Germany. It’s usually made with pork, veal, and sometimes beef. There are many different ways to prepare bratwursts, like grilling, pan searing, and baking on a sheet pan.

Traditionally, it’s seasoned with nutmeg, ginger, caraway and sage, but there have been many other iterations from the traditional flavor, like cheddar, beer, maple, asiago, and spicy to name a few.

These types of sausages are different from hot dogs, kielbasa, and Italian sausage.

Beer Braised Bratwurst and Sauerkraut

If you’re here, it’s likely that you are trying to figure out how to cook brats without a grill. Whether your grill is out of commission or the weather isn’t cooperating, this simple method will give you delicious savory bratwursts in the oven every time!

Surprisingly enough, braising can still give you that beautifully charred appearance and flavor from the grill without all the grilling hassle. Braising is the method of lightly pan-frying or searing meat or vegetables, then stewing them slowly in a covered pot in the oven. For this recipe, the braising liquid is beer.

Beer brats are also a one pot meal from start to finish! This makes it super easy to prepare this dish for more people and fast!

You don’t need to be an expert cook or a lot of side dishes to make this a meal. Serve this stuffed inside a german hoagie roll with the sauerkraut and onions from the pan. Add a little mustard and you are set!

What is the best beer to cook brats in?

The real ticket to tender, flavorful sausages is braising in beer.

When choosing a beer for braising, boiling, or soaking overnight, choose a bottle of your favorite beer that you enjoy and is easy to drink. I do recommend steering clear of porters, stouts, sweet beers, and heavily flavored beers. They could impact the flavors of the final dish.

The classic go-to beer for cooking brats is a lager or pilsner style beer. This includes Miller Light, Coors, Budlight, PBR and similar beers. You can also go a bit heavier with a Marzen, Oktoberfest, or Amber.

Basically, the beer should be something you enjoy that’s affordable.

Why should you cook beer in brats? Beer adds a lot of extra flavor to the bratwursts and keeps them plump and juicy throughout the cooking time. You can also boil the brats or soak them overnight in addition to braising them with the beer.

Don’t worry, though. All of the alcohol burns off during cooking. There will likely be a heavy aroma present, but there will be zero alcohol content after cooking.

Do you poke holes in beer brats? I personally do not do this. There are some that say this is the only way the beer can permeate and tenderize the meat. Others say the holes let all the juices leak from the sausage. I tend to agree with the latter.

What kind of buns are best for brats?

Bratwursts are much larger than regular hot dogs, so the bun selection is critical. The best brat buns are hearty, stealthy rolls that can stand-up against all of those delicious juices, toppings, and condiments.

Consider these brat-approved buns:

Sausage Buns
Brat and Sausage Rolls
Hoagie Rolls
Hearty Top-sliced Buns
German Roll

You can find these baked fresh from the bakery at your local grocery store. Also, try these in brioche, pretzel, sourdough, and other flavors.

How to Cook Beer Brats without a Grill

There are just a few simple steps to making delicious beer bratwursts!

Here are a few kitchen tools I recommend to make this recipe easier:

Disposable Aluminum Pan: Cook more sausages faster! Sear the sausages and onions in a skillet, then transfer to a large disposable pan for easy clean-up.
Cast Iron Skillet: If you don’t have a cast-iron skillet, use an oven-proof skillet or shallow pot. A 9 x 13 inch casserole dish will also work as an alternative. See the recipe below for instructions.
Digital Meat Thermometer: Use this to ensure the sausages reach the safe internal temperature.

Step 1: Pan sear the bratwurst sausages.

Before you begin, start by preheating the oven to 400°F.

Add oil to a large cast iron skillet or oven-proof skillet, and heat the oil over medium-high heat. Using tongs, carefully add the bratwursts to the pan and sear for a couple of minutes on each side until nicely browned on all sides.

Then, remove the sausages to a plate and set aside.

Step 2: Caramelize the onions.

To the same skillet, add the onions and season with salt and pepper. Add extra oil if needed.

Continue cooking, stirring the onions frequently until they are softened and golden brown. This should take about 5 minutes in total.

If you’re pan is getting too hot and the onions are browning too quickly, reduce the heat slightly and stir more frequently.

Step 3: Braise the brats in beer.

Now, add the brats back to the skillet and arrange on top on the onions. Pour the beer over the sausages and onions. Remember, you don’t need anything fancy for the beer. A simple light lager is sufficient.

Next, add the sauerkraut and spread evenly over the brats and onions. Turn the stove off.

Step 4: Bake the sausages.

Cover the oven-proof skillet with the lid or aluminum foil. Transfer the pan to the preheated oven and cook at 400F for 40 minutes, or until the internal temperature reads 160°F using a meat thermometer.

If you do not have an oven proof skillet, transfer the contents of the pan to a greased 9 x 13 inch baking dish.

After 20 minutes, check to see if the dish is too dry. If so, add additional beer as needed.

Remove the pan from the oven. Rotate the bratwursts in the sauerkraut and onion mixture to incorporate all of the flavors before serving. All the sausages to rest for about 5 minutes before serving. They will be hot!

While the beer brats rest, toast the buns under the broiler for about a minute or two until they are browned to your liking. Be careful not to leave the broiler unattended!

Add the brats, onions, and sauerkraut to a toasted bun. Serve with whole grain mustard, relish, or your favorite toppings.

Reheating and Storing Leftover Beer Brats

Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat bratwursts with toppings in the microwave for a minute at a time until warmed through. Rotate every minute or so for even warming.
Freezing: Freeze cooked and uncooked bratwurst sausages without the buns and toppings for up to 3 months. Store wrapped in plastic wrap and inside a freezer bag for best results.

How long to cook brats in the oven at 400?

Brats should cook for up to 40 minutes in a 400°F oven.

What is traditionally served with bratwurst?

Bratwurst is served with sauerkraut, onions, and sometimes bell peppers. Make this a meal or serve with a variety of side dishes like pasta salad, potato pancakes, cucumber salad, german potato salad, etc.

What condiments go with brats?

Try these ideas for bratwurst toppings: onions, bell peppers, mustard, mayonnaise, pickles, relish, pickled red onions, caramelized onions and mushrooms, etc.

Braising bratwursts in beer is a great method to preparing an easy meal for a busy weeknight or a summertime gathering.

Beer Brats in the Oven – No Grill!

Course Dinner Recipes

Cuisine German

Keyword beer, braising, brats, bratwurst, sausages

Prep Time 5

Cook Time 50

Additional Time 5

Total Time 5

Servings

Calories 443kcal

Author Anna Kate

Equipment

Ingredients

2 tablespoons olive oil
7 bratwursts unflavored and uncooked
2 medium yellow onions thinly sliced
1 12 ounce bottle lager beer (see note)
salt and pepper to taste

Serving Options:

Hoagie rolls or buns
Coarse grain mustard
Warm sauerkraut

Instructions

Start by preheating the oven to 400°F.
Add oil to a large cast iron skillet or oven-proof skillet, and heat the oil over medium-high heat. Using tongs, carefully add the bratwursts to the pan and sear 2-3 minutes on each side until nicely browned.
Transfer the sausages to a plate and set aside.
To the same skillet, add the onions and season with salt and pepper. Add extra oil if needed.
Continue cooking, stirring the onions frequently until they are softened and golden brown, about 5 minutes. Reduce the heat if needed.
Return the bratwursts back to the pan with the onions. Pour in the beer. Add sauerkraut in a single layer over the top of the sausages and onions. Turn the stove off.
Cover the skillet with the lid or aluminum foil. Transfer the pan to the oven and cook at 400°F for 40 minutes, or until the internal temperature reads 160°F using a meat thermometer.
Check the mixture after 20 minutes of cooking. Add about ¼ cup of beer if additional liquid is needed.
Remove the pan from the oven. Rotate the bratwursts in the sauerkraut and onion mixture to incorporate all of the flavors before serving. Allow sausages to rest for about 5 minutes before serving. They will be hot!
While the beer brats rest, toast the buns under the broiler until they are browned to your liking. Be careful not to leave the broiler unattended!
Add the brats, onions, and sauerkraut to a toasted bun. Serve with whole grain mustard, relish, or your favorite toppings.

Notes

If you do not have an oven proof skillet, transfer the contents of the pan to a greased 9 x 13 inch casserole dish before baking.

Avoid any brats already flavored with beer, as the finished dish will taste too bitter. Also be sure to purchase fresh (not cooked) sausages.

Lager is a family of beers that includes bright lagers, amber lagers, dark lagers, Oktoberfests, and pilsners. Budweiser, Bud Light, Coors Light, and Miller Lite are all good options. You will only need 12 ounces. No need to use anything fancy!

Reheating / Storing / Leftovers Info:

Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat bratwursts with toppings in the microwave for a minute at a time until warmed through. Rotate every minute or so for even warming.
Freezing: Freeze cooked and uncooked bratwurst sausages without the buns and toppings for up to 3 months. Store wrapped in plastic wrap and inside a freezer bag for best results.

Nutrition

The post How to Cook Bratwurst in the Oven {without a Grill} appeared first on Southern Cravings.

Easy Vegetable Fried Rice with Egg

Anna Kate — Tue, 14 Jun 2022 18:10:40 +0000

Learn how to make fried rice! Made in less than 20 minutes, this easy recipe is the perfect way to use up leftover rice and vegetables. Feed the entire family with this super fast and easy meal. See all the ways to customize this recipe to your preferences. This is one of my favorite ways to use up whatever is leftover in the fridge!

If you love take-out, you gotta have a homemade fried rice recipe in your back pocket! Leftover vegetables or meats, like chicken, pork, steak, or seafood can easily be tossed in to take plain fried rice to the next level.

Best Fried Rice Recipe with Leftover Rice

Here’s why I love this recipe:

No waste. Using up leftover rice saves you time and money at the grocery store. Plus, you can add in other leftover proteins and veggies.
One pan. Whether you make it in a skillet, wok, or large pot, there are very few dishes used for fried rice. (more on the different methods below)
Versatile. Don’t like eggs? Leave it out. Want to add different meats? Combine them. Prefer a different kind of rice? That will work, too. Whatever you have on hand can be combined for a delicious batch of fried rice.
Great flavor. This recipe is packed with flavor from ginger, soy sauce, toasted sesame oil, and other seasonings.

Best Rice for Fried Rice

While you can use any type of rice for fried rice, some work better than others. The shape and texture are important as the rice is reheated and stir-fried with other ingredients.

The best rice for fried rice is long grain, traditional white rice such as Jasmine or Basmati. This grain is slightly drier in texture and holds its shape better than other types of rice as it’s tossed around in the wok. It’s also not as sticky as short-grain rice and is fluffier after cooking.

Jasmine white rice is plumper and softer than Basmati, which has a firmer chew and is slightly drier. Jasmine is considered Thai, but the rice origins don’t matter for this recipe. It has a sweeter, slightly nutty flavor and is less sticky than regular long grain rice.

Sticky rice or sushi rice can also be used. It’s a much stickier texture that clumps together, which makes it the best choice for eating with chopsticks.

Brown rice can also be used in place of white rice. If you are erring on the healthier side, this short-grain rice is a good option for adding additional fiber.

Homemade Fried Rice Ingredients

Leftover rice is the best option for a simple fried rice recipe. If leftover rice isn’t an option, there are tips in the section below for making fried rice with fresh rice.
Vegetables: Onion, carrots, scallions, and peas are used in this recipe. If you want a shortcut, grab a bag of frozen mixed vegetables from the freezer section. Also, shredded carrots can be used to cut down on prep work. If you want to add more veggies, try peppers, soybeans, or whatever is leftover in the fridge.
Seasonings: This recipe does not use oyster sauce or fish sauce. The rice is seasoned with minced garlic, ginger, sesame oil, and soy sauce. You could also use coconut aminos instead of soy.
Toasted Sesame Oil: Using toasted sesame oil is key to that delicious nutty flavor. Drizzle this over the rice as the dish finishes cooking.
Eggs: Adding eggs to this recipe adds extra protein, especially if you are making vegetable fried rice. This ingredient is optional.
Protein: This recipe is a great way to use up leftover meats, too. Chop up leftover pork chop, steak, shrimp, seafood, chicken, and more. Also, brown ground beef, pork, chicken, or turkey for extra protein.

Why is leftover rice better for fried rice?

Using cold, leftover cooked rice is best for making fried rice. Because it’s stored in the refrigerator, moisture is removed from the rice and firms up the individual grains so you have that perfect, chewy texture for fried rice.

If leftover rice isn’t an option, spread freshly cooked rice out in a single layer on a baking sheet and allow it to air dry for at least an hour. This will help the grains dry out and lose moisture.

If you use hot, freshly cooked rice, adding additional moisture will turn the rice into a soggy, mushy mess. To make the rice ahead of time, simply follow the package’s instructions and store it in an airtight container for up to 4 days.

Here’s a fast way to prepare white rice in the pressure cooker. Just prepare, store, and use the next day to make fried rice!

How to Make Fried Rice with Egg

Heat the oil or butter in a large wok or a large nonstick skillet over high heat until very hot. Sauté the onion and carrots until they begin to soften, about 4 minutes. Cooked meat can be added to the skillet at this time, too.

If you use ground, uncooked meat, add it to the skillet and cook until most of the pink is gone. Drain the grease if needed.

Then, reduce the heat as you add the rice to the same skillet. You may need to add additional oil. Continue cooking for about 5 minutes. Stir the rice occasionally, but allow it to brown slightly in spots.

Create a well in the middle of the rice by pushing the rice along the sides of the wok or pan. Add in the whisked eggs and scramble quickly in the center.

When the eggs are cooked, stir the rice and egg together. Alternatively, you can scramble the eggs in a separate pan and add them to the fried rice.

Then, finish the stir fry by adding the ginger, garlic, and frozen peas to the skillet. Since these ingredients are already cooked, they simply need to be warmed through.

After about 3 minutes, add in the soy sauce, sesame oil, and scallions. Continue cooking until all is combined and hot – another 3 minutes or so.

Taste and adjust the seasonings as needed. Garnish with additional scallions and serve hot with soy sauce on the side!

Best Methods for Cooking Fried Rice

Fried rice is the easiest to make in a wok. If you don’t have a wok, there are other alternatives.

Here are a few tried and true methods for cooking fried rice:

Wok: A wok is a high-walled pan that allows the rice, veggies, proteins, and seasonings to be tossed and combined easily. This is a traditional way of preparing this dish and probably the most convenient.
Standard Pan or Skillet: If you don’t have a wok, a large skillet will also work. Make sure the pan has plenty of space for all of the ingredients to be stir-fried and combined.
Griddle: A Blackstone griddle or regular griddle is a fun way to get hibachi-style fried rice at home. With this method, you have plenty of cooking space for sautéing the ingredients on the large cooking surface.
Instant Pot or Air Fryer: Using the sauté function on a multi-cooker is a convenient way to stir together ingredients. This method can be handy if the stove is occupied or you don’t have a skillet large enough.
Large Stock Pot: Using a pot is definitely non-traditional, but it works if you’re in a pinch. Because of the high walls, all ingredients can be stirred together without escaping from the pot.

Easy Variations for Fried Rice

There are so many fried rice recipes. Plus, plenty of ways to adjust it to the needs of your family.

Whether you have specific dietary preferences or just need inspiration, here are some variations to try:

Chicken Fried Rice: Add leftover chopped chicken breast or shredded rotisserie chicken from the grocery store.
Shrimp Fried Rice: Add peeled, fresh shrimp to the wok before sautéing the onion and carrots, about 3 minutes. Then, remove the shrimp from the pan and set aside on a plate. Stir in the shrimp at the last minute of cooking to warm.
Beef Fried Rice: Add chopped leftover steak or brown ground beef.
Pineapple Fried Rice: Diced pineapple adds a different layer of flavor to plain fried rice.
Hibachi Fried Rice: Make fried rice on the Blackstone griddle for restaurant-style fried rice.
Pork Fried Rice: Add chopped pork chop or pulled pork to the skillet, or brown ground pork.
Vegetarian Fried Rice: Skip the protein and add in additional vegetables.
Other types of rice: Use cauliflower rice, brown rice, or even quinoa instead of white rice.

Tips for Easy Fried Rice

Let the rice brown when you add it to the wok. Allowing the rice to “rest” on the cooking surface for a minute or two between stirring will help the rice grains crisp up and boost the flavor.

Using high heat is the key to the best fried rice! The high heat allows the rice, proteins, and vegetables to develop color and additional flavor.

Add additional sauces for more flavor. I like to season our white rice with a tablespoon of rice wine vinegar for extra zing. You can also use other sauces like oyster sauce, fish sauce, hoisin sauce, etc.

Use up all of those leftover vegetables when you make fried rice. Leftover steamed or roasted veggies, like broccoli, carrots, cauliflower, red onion, etcetera are great additions to stretch this meal.

Use butter instead of oil for more flavor. Olive oil will work perfectly fine, but using butter will give the sautéed ingredients even more flavor.

FAQ: Vegetable Fried Rice

Is butter or oil better for fried rice?

Any type of cooking oil will work fine for this recipe. But if you cannot use oil or prefer butter, high-quality butter or ghee will add additional flavor to the dish.

Can I use 2-day-old rice for fried rice?

Yes, leftover rice is the best as the refrigerator removes moisture and helps the individual grains firm up.

Can you make Fried Rice with fresh rice?

To make fried rice with fresh rice, prepare the rice according to the instructions. Then, spread the cooked rice on a baking sheet and let it air dry for at least an hour.

What goes well with fried rice?

Serve fried rice with additional soy sauce, or as a side dish to egg rolls, noodles, or the main protein.

Can you make fried rice on a griddle?

Using a Blackstone griddle is a popular choice for making fried rice hibachi-style. It allows for plenty of room to sauté, stir, and combine ingredients.

How long is leftover rice good for in the fridge?

Leftover rice can be stored in the refrigerator for up to 4 days.

Can you freeze fried rice?

Store cooked fried rice in airtight containers in the refrigerator for 2-3 days. To freeze, transfer to the freezer in plastic storage bags for up to one month. To reheat, warm in the microwave for the best results.

How to Make Fried Rice

Course Side Dish Recipes

Cuisine Asian

Keyword fried rice, hibachi

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 485kcal

Author Anna Kate

Equipment

Ingredients

1 yellow onion finely chopped
1 cup carrot peeled and chopped
2 cups white rice leftover
2 tablespoons olive oil butter, or ghee, divided
2 eggs lightly whisked
1 tablespoon fresh ginger peeled and minced
2 cloves garlic minced
½ cup green peas frozen
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
2 green onions thinly sliced (save the green part for garnish!)

Instructions

Heat the oil or butter in a large wok or a large nonstick skillet over high heat until very hot. Sauté the onion and carrots until they begin to soften, about 4 minutes. Add additional protein to the skillet at this time, too.
Then, reduce the heat to medium-high. Add the rice to the same skillet and stir. Add additional oil if needed. Continue cooking for about 5 minutes, stirring occasionally. Allow the rice to brown slightly in spots.
Create a well in the middle of the rice by pushing the rice along the sides of the wok or pan. Add in the whisked eggs and scramble quickly in the center. When the eggs are set, stir the rice and egg together.
Then, stir in the ginger, garlic, and frozen peas to the skillet. After about 3 minutes, add in the soy sauce, sesame oil, and green onions. Continue cooking until all is combined and hot – another 3 minutes or so.
Taste and adjust the seasonings as needed. Garnish with remaining green onion and serve hot with soy sauce on the side!

Notes

If you use ground, uncooked meat, add it to the skillet and cook until most of the pink is gone. Drain the grease if needed.
If you do not have a wok, a large skillet, pot, or air fryer/multi-cooker with a saute function will also work.
Alternatively, you can scramble the eggs in a separate pan and add them to the fried rice.
Chop up leftover meats and veggies to stretch the fried rice.
Add pork chop, steak, shrimp, seafood, chicken, ground beef, turkey, etc. for extra protein.
Use bagged, shredded carrots as a shortcut to chopped carrots.

Reheating / Storing / Leftovers Info:

Nutrition

The post Easy Vegetable Fried Rice with Egg appeared first on Southern Cravings.

Easy American Goulash Recipe without Peppers

Anna Kate — Mon, 13 Jun 2022 17:34:16 +0000

American Goulash is a classic, old-fashioned comfort food that brings back nostalgic memories. With a twist on traditional German or Hungarian Goulash, this recipe is made with ground beef and elbow macaroni simmered in a flavorful tomato sauce. Made all in one pot (even the pasta!), this easy recipe is an inexpensive way to feed your family on a budget!

This recipe holds a special place in many hearts! I remember my mother and grandmother making this on cold winter days. It’s one of those old-fashioned, hearty recipes that brings back so many memories in every bite.

We always served this with a slice of skillet cornbread or crusty French bread.

What is Goulash? American goulash vs Hungarian goulash

Goulash comes from the Hungarian word “Gulyas”. It’s pronounced the same as goulash, but with a silent “L”.

As I mentioned, this American version is a twist on the traditional Hungarian goulash or German goulash recipes. German and Hungarian goulash are largely similar, but very different to the American version.

Traditional goulash is very similar to a hearty beef stew but with different seasonings. Goulash uses spices such as caraway seeds, cumin, peppers, and paprika, which alters the flavors from a classic beef stew recipe.

Like so many dishes, Hungarian goulash came over with immigrants arriving in the late 19th century. In a recipe from The Settlement Cook Book 1903, an early recipe for “Gulash” included the essential ingredients: beef, onions, paprika, and tomatoes.

As time evolved, Americans made adjustments to the recipe based on what they could afford and what was available. Now, there are so many different goulash recipes!

The American version of goulash is a combination of ground beef, tomatoes, tomato sauce, elbow macaroni, and some of the seasonings you will find in a classic goulash. It’s basically a simplified version of the traditional way of preparing this dish.

The goulash meat has differed throughout its evolution. Instead of using beef chuck or stew meat, ground beef is a popular choice.

Old Fashioned Goulash

You might have heard this recipe called by other names too. Through my research, I found this recipe labeled as American Chop Suey and Johnny Marzetti. They each have their own spin on this recipe.

In the 1950s and 1960s, this recipe was a staple in many homes – mainly because it was simple and inexpensive. Plus, kids loved it.

It was largely popular in areas of New England, like New York state, as well as Ohio and parts of the Midwest and Southern United States. It’s been quite a hit for a long time and for good reason!

Why this version is the best:

It’s cheap. Aside from ground beef, this recipe calls for inexpensive canned ingredients like tomatoes and tomato sauce.
It’s easy. It’s as simple as browning the beef, combining the ingredients, and simmering. You can even use the same pot!
Feeds a few or many. You can easily double this recipe to feed more people, or stretch it with additional cans of tomatoes, broth, ground meat, and even pasta.
Ingredients are flexible. There are plenty of substitutions and variations to make this recipe work for your family. (see the recipe card below!)

American Goulash Ingredients

See the full list of ingredients in the recipe card below.

Meat: This recipe calls for ground beef, but you can use ground turkey, chicken, or pork in its place.
Vegetables: Onions help fill out the recipe and give it a slight bite. You’ll notice that there are no peppers included like you would find in other more traditional recipes.
Seasonings: Paprika was a seasoning used in the traditional preparation. This gives it a slightly smoky flavor. Other seasonings like garlic, Worcestershire sauce, Italian seasoning, and salt and pepper are also included.
Canned ingredients: Add additional broth, tomato sauce, or tomatoes to stretch the recipe. You can also use vegetable broth in place of beef broth. Stewed tomatoes can also be used in place of diced tomatoes.
Pasta: Elbow macaroni is the old fashioned way! Feel free to use any small pasta shape in its place.
Cheese: The sharp cheddar cheese is added at the end. It gives a delicious bite and cheesy texture. This ingredient is completely optional and flexible. Other ideas include different types of cheddar, Monterrey jack, Italian blend, Mexican blend, etc.

Since this is a one-pot meal, I highly recommend using a dutch oven or heavy-bottomed pot.

How to Make Goulash with Ground Beef

See the full list of instructions in the recipe card below.

Step 1: Saute the Onion and Brown the Beef.

Heat the oil in the dutch oven over medium-high heat. Once hot, sauté the onion until it begins to soften. Then, add in the ground beef and garlic.

Continue cooking over medium-high heat until there is very little pink left in the ground beef. This should only take about 5 minutes or so.

As the meat cooks, make sure to break it up as much as possible. I like to use a wooden spoon, but meat choppers are also handy.

Depending on the lean-to-fat ratio of the beef, you may need to drain the grease. Make sure the grease doesn’t go down the drain. You can discard the grease by straining the beef into a bowl and discarding in the trash after it has cooled.

Step 2: Make the goulash tomato sauce.

To make the sauce, add the broth, water tomato sauce, and tomatoes to the dutch oven with the ground beef. Stir well to combine.

Stewed tomatoes, petite diced, and whole peeled tomatoes can be used in place of diced tomatoes. Avoid using puree or crushed as it might make the dish too soupy. Additionally, try flavored canned tomatoes like Italian style, fire roasted, etc.

Next, add in the Worcestershire sauce and seasonings to the pot and stir well. Bring the sauce and ground beef to a simmer.

Step 3: Cook the pasta in the goulash.

When the pot is simmering, add in the macaroni noodles and continue to simmer. Reduce the heat to medium-low and continue cooking for about 12 minutes, or until the macaroni is tender. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.

Alternatively, the pasta can be prepared separately from the goulash. Follow the instructions on the packaging.

Then, stir in the cooked pasta, OR add the pasta to the bottom of each bowl before adding the goulash on top.

Finally, fold in the cheese and stir until it is completely melted in the sauce.

Tips for the Best Goulash Recipe Ever

This recipe is incredibly versatile, so there are plenty of ways to make this your very own. See the tips below.

Crock-Pot Goulash

To make goulash in the slow cooker, follow the instructions up to adding the noodles.

Saute the beef and onion separately.
Add all of the ingredients to the slow cooker pot (except the noodles).
Stir to combine and cook on low for 4-5 hours, or on high for 2 hours.
Stir in the macaroni 30 minutes before serving or prepare the pasta separately.
Fold in the cheese just before serving.

Instant Pot Goulash

To make goulash in a pressure cooker, follow the instructions below.

Saute the beef and onion. Drain if necessary. Then, add the garlic and stir.
Turn off the saute function and stir in the remaining ingredients, including the pasta.
Pressure cook on high for 5 minutes. Once it’s finished, do a quick pressure release.
Stir the mixture. Serve topped with cheese.

Baked Goulash

To make goulash casserole style in the oven, follow the instructions below.

Prepare the recipe according to the stove top instructions in the recipe card below.
Pour the mixture into a 9 x 13 inch casserole dish, top with cheese, and bake at 350°F for 20-30 minutes.

Types of Pasta for Goulash

Small noodles are recommended because of their quick cooking time. This is especially important if you are cooking the noodles in the same pot as the sauce.

Alternatively, prepare the pasta in a separate pot following the package’s instructions. Other types of noodles to try are penne, egg noodles, ziti, rigatoni, fusilli, rotelle, small shells, etc.

Leftover Goulash: Can I freeze leftover goulash?

If you have leftovers, they are best stored separately from the pasta. The noodles will absorb the liquid leaving you with dry goulash and soggy noodles. If you are planning for leftovers, cook the pasta separately. Store in airtight containers for up to 3 days in the refrigerator.

The same advice goes for freezing goulash. Add the leftovers to an airtight container and freeze for up to 3 months. To defrost, thaw in the refrigerator and reheat in the microwave or on the stovetop until warm.

FAQ

How do you thicken goulash?

If your goulash is watery, add additional pasta or scoop excess liquid for a thicker consistency. Removing excess liquid may remove some of the flavors and seasonings. Keep this in mind as you are cooking.

Is Hamburger Helper the same as goulash?

While the ingredients are similar, Hamburger Helper and goulash are worlds apart. Hamburger Helper is full of processed ingredients, which come in powdered form. Goulash can be made with organic, natural ingredients which are better for your health.

What’s another name for goulash?

Goulash is also called Johnny Marzetti, American Chop Suey, and slumgullion.

How do you fix bland goulash?

Add additional seasonings to enhance the flavor of goulash. Salt, pepper, and paprika are great places to start. Begin by adding one teaspoon at a time.

What is the difference between spaghetti and goulash?

While there are similarities, spaghetti and goulash are very different. Goulash is German or Hungarian while Spaghetti is Italian.

Goulash is made by cooking the noodles and sauce together in the pot. Spaghetti is made by preparing the sauce separately, then adding the sauce and noodles when serving. Also, each dish uses different types of pasta.

Easy American Goulash Recipe without Peppers

American Goulash is a one-pot comfort food recipe made with ground beef and elbow macaroni simmered in a flavorful tomato sauce. This easy recipe is an inexpensive way to feed your family on a budget!

Course Dutch Oven Recipes

Cuisine American

Keyword casserole, Dutch Oven, german, southern

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 475kcal

Author Anna Kate

Equipment

Ingredients

2 tablespoons olive oil
1 yellow onion chopped
3 cloves garlic minced
1 ½ pound ground beef
15 ounces beef broth
½ cup water
15 ounces tomato sauce
15 ounces diced tomatoes
1 tablespoon Worcestershire sauce
½ teaspoon salt
2 teaspoons Italian seasoning dried
1 tablespoon paprika
½ teaspoon black pepper
2 cups elbow macaroni uncooked
1 cup sharp cheddar Cheese grated

Instructions

Heat the oil in the dutch oven over medium-high heat. Once hot, saute the onion until it begins to soften (about 3 minutes). Then, add in the ground beef and garlic.
Continue cooking over medium-high heat until there is very little pink left in the ground beef and the meat is crumbled. Drain the fat if necessary.
To make the sauce, add the broth, water, tomato sauce, and diced tomatoes to the dutch oven with the ground beef. Stir well to combine.
Add in the Worcestershire sauce, Italian seasoning, paprika, and salt and pepper to the pot and stir. Bring the mixture to a simmer.
When the pot is simmering, add in the uncooked macaroni and bring to simmer once again. Reduce the heat to medium-low and cook until the macaroni is tender, about 12 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Finally, fold in the cheese and stir until it is completely melted in the sauce.

Notes

Reheating / Storing / Leftovers Info:

Ingredient substitutions

Other ideas include different types of cheddar, Monterrey jack, Italian blend, Mexican blend, etc.

Instead of ground beef, use ground turkey, pork, chicken, or ground meat.

Use beef stock instead of broth.

Other Tips

Stir in a spoonful of sour cream at the end.
Add a dash of cayenne pepper or hot sauce for extra spice.
Hot, smoky, or sweet paprika can be used.
Alternatively, the pasta can be prepared separately from the goulash. Follow the instructions on the packaging. Then, stir in the cooked pasta, OR add the pasta to the bottom of each bowl before adding the goulash on top.

Nutrition

The post Easy American Goulash Recipe without Peppers appeared first on Southern Cravings.

How to Make Crispy Air Fryer Chicken Nuggets

Anna Kate — Thu, 02 Jun 2022 19:33:20 +0000

Air fryer chicken nuggets are always delicious and cooked to the perfect crispiness! Made in just 20 minutes, this is the perfect weeknight meal for picky eaters. Learn how to make frozen chicken nuggets into a delicious, crispy snack. No more soggy breading!

Whether you are making these from scratch or pulling them out of the freezer, this method is the easiest way to make crispy chicken nuggets fast! This recipe works with Tyson Dino nuggets, Yummy Dino Buddies, homemade nuggets, regular chicken nuggets, and other fun-shaped chicken nuggets.

An air fryer cooks in about half the time of an oven. They cut down the cook time drastically! While your oven takes about 10 minutes to preheat, the air fryer is already halfway done with cooking. I never thought I would need another appliance, but I am hooked!

Crispy Air Fryer Chicken Nuggets Recipe

We all need those easy recipes that don’t require a lot of preparation. Sometimes, it’s all about convenience and getting dinner on the table quickly during those busy weeknights.

I mean, you can make homemade chicken nuggets. But, if you are in a pinch for time, pre-breaded, frozen nuggets are the ultimate time saver.

Plus, they aren’t just for kids anymore. You can make these early in the week to top salads or as a quick lunch.

More reasons why I love them:

Feeds picky eaters: Even the pickiest of eaters will latch onto a plate of crispy nuggets. If you use the fun-shaped nuggets, you get a bonus point!
Use any brand: This method works with Tyson chicken nuggets, Dino Nuggets, Perdue, Yummy Dino Buddies, dinosaur nuggets, and more.
Fast and Easy: You can cook a whole bag of chicken nuggets from frozen to done in about 20 minutes. It takes about 10 minutes to preheat an oven, so using an air fryer is a faster cooking method.
No frying: Since air frying doesn’t require oil, it’s definitely a healthier option than deep frying. Plus, using a deep fryer just makes an absolute mess!
Crispy: These come out perfectly every time. No soggy breading or falling apart. Way better than any microwave chicken nuggets.
Saves Money: The deep fry method requires a lot of extra oil, extra costs, and extra hassle. Using the air fryer is a much better way to enjoy nuggets and requires less time and effort.

Best Sauce for Chicken Nuggets

There are so many different options and combinations for dipping! Here is a list of our favorite sauces.

Ranch
Ketchup
BBQ sauce – traditional or tangy!
Honey mustard
Buffalo sauce
French fry sauce
Other leftover fast food sauces

Best Frozen Chicken Nugget Brands

This recipe isn’t brand-specific, so use any brand you like. If you have kids, fun-shaped dinosaur chicken nuggets, smiley faces, letter shapes and others are great ways to make meal time fun.

Because this is a processed-food, look for brands that use real white meat chicken and without a lot of fillers added. You can also use veggie nuggets for a plant-based option.

Like I mentioned before, this recipe isn’t the healthiest option, but it’s better than swinging through a drive-thru window. If you have dietary restrictions, obviously you should honor those restrictions. Otherwise, look at this as an easy meal that’s a great way to feed the kids fast – not a weekly staple.

Here are some of the different brands I’ve tested and enjoy using this method:

Tyson
Perdue
Trader Joe’s
Banquette

How to Cook Air Fryer Frozen Chicken Nuggets

This is not a high-brow recipe by any stretch. But, it’s a simple and quick meal that doesn’t require much time or effort.

What you need to make this:

Any brand (or shape) of frozen chicken nuggets. Look for real chicken, high quality nuggets!
Air fryer: I love my Ninja Foodi. We use this appliance at least three times per week.
Tongs
Pot holders
Favorite dipping sauce

All you need to do is spray the air fryer tray or basket with cooking spray. Add the nuggets to the basket and cook at 390 degrees for 20 minutes, tossing halfway through. Don’t forget to shake the basket or flip the nuggets half way through so they get crispy on all sides.

Depending on the air fryer you have, you may need to work in batches to prepare a whole bag of chicken nuggets.

How Long to Cook Chicken Nuggets in the Air Fryer

Air fry frozen nuggets at 390 degrees for 20 minutes, tossing halfway through.

Most store bought chicken nuggets are already fully cooked, but should reach 165 degrees internally for safe eating. Check the internal temperature with a meat thermometer to be sure.

After they are done cooking, allow them to rest for a minute or so to avoid burning little hands. This also allows the exterior to crisp up a bit more. Store any leftovers in an airtight container.

Best Way to Reheat Chicken Nuggets

If you thought the air fryer was only for cooking, think again! I love to use an air fryer for reheating pizza and other foods that should stay crispy!

This is a great method for reheating fast food nuggets, too. Reheat chicken nuggets from McDonald’s, Chick-Fil-A, Wendy’s, or other fast food restaurants.

To reheat chicken nuggets, add them to the air fryer basket and heat for about 5 minutes at 350F degrees until they are crispy and warmed through.

What to serve with Chicken Nuggets

Another thing I love about this recipe is that you can serve it with your favorite side dish or as a complete meal on its own. Here are some other side dishes to try:

Steamed vegetables
Air Fryer French Fries, curly fries, sweet potato fries
Potato dishes

Tips for the Best Chicken Nuggets

Know your air fryer: Just like every oven is different, the same goes for every air fryer. My model is likely different from yours. Be sure to follow the manual and instructions for your air fryer. Use cooking time as a reference point.
Don’t preheat: There’s no need to preheat the air fryer. Just add the nuggets to the basket and turn the unit on.
Don’t thaw: Chicken nuggets, french fries, pizza rolls, and other convenience foods can be cooked frozen.
Don’t overcrowd: Overcrowding will leave you with chicken nuggets that are unevenly cooked and possibly soggy. For the best results, add the nuggets in a single layer with a little space around for the hot air to circulate for the crispiest nuggets!

Do you need to preheat an air fryer?

You do not need to preheat an air fryer unless the instructions say to do so. Because the air fryer is much smaller than a conventional oven, the appliance heats up much faster than a regular oven. Plus, the heating element is closer to the food.

How do you cook frozen raw chicken nuggets in an air fryer?

To cook frozen, raw chicken nuggets, follow the steps in the recipe card below. Air Fry the nuggets for 8-10 minutes at 390, flipping halfway through. Take the internal temperature with a meat thermometer to ensure the nuggets reach 165 degrees F.

How do you make frozen chicken nuggets crispy?

The secret to crispy nuggets is the air fryer! Allowing plenty of room for the hot air to flow around the nuggets will give them a crispy exterior.

Why are my chicken nuggets soggy?

If your chicken nuggets are soggy, it’s likely because the air fryer basket was overcrowded or the nuggets need to continue cooking. Try removing some of the nuggets so the hot air can better circulate. Additionally, continue cooking for another 5 minutes to crisp up the exterior of the nuggets.

More Easy Air Fryer Recipes:

Crispy Air Fryer Chicken Nuggets

Course Air Fryer Recipes

Cuisine American

Keyword air fryer, Chicken, chicken nuggets, picky eaters

Cook Time 20

Total Time 20

Servings nuggets

Calories 10kcal

Author Anna Kate

Equipment

Ingredients

Frozen Chicken Nuggets about 5 pieces per serving
Cooking Spray

Instructions

Spray air fryer basket with cooking spray.
Add nuggets (may need to work in batches for whole bag).
Cook at 390 for 20 minutes, shaking basket halfway through.

Notes

Serve with your favorite dipping sauce.

Tips for the Best Chicken Nuggets

Know your air fryer: Just like every oven is different, the same goes for every air fryer. My model is likely different from yours. Be sure to follow the manual and instructions for your air fryer. Use cooking time as a reference point.
Don’t preheat: There’s no need to preheat the air fryer. Just add the nuggets to the basket and turn the unit on.
Don’t thaw: Chicken nuggets, french fries, pizza rolls, and other convenience foods can be cooked frozen.
Don’t overcrowd: Overcrowding will leave you with chicken nuggets that are unevenly cooked and possibly soggy. For the best results, add the nuggets in a single layer with a little space around for the hot air to circulate for the crispiest nuggets!

Nutrition

The post How to Make Crispy Air Fryer Chicken Nuggets appeared first on Southern Cravings.

Baby Back Ribs in the Oven

Anna Kate — Thu, 17 Mar 2022 10:00:00 +0000

Ready for fall-off-the-bone, tender baby back ribs without the hassle of a smoker? Cooked low and slow, these slabs of ribs are coated in a savory dry rub and baked in the oven for the perfect BBQ dish. It’s true, you can enjoy delicious ribs without a grill or smoker!

Ribs are a summertime favorite for parties and cookouts, but they have a reputation for being a little on the tough side. With this easy recipe, there is no “gnawing” at the bone for the meat. These are the best ribs! The tender meat falls right off the bone.

Making baby back ribs in the oven produces a super tender result every time! This process is super easy and the leftovers are just as delicious. Plus, there’s virtually no clean-up and no hassling with a smoker. I love to serve this with pickled onions and my favorite barbecue sauce – Alabama White Sauce!

Why I love this recipe

I love that this recipe makes BBQ accessible for anyone! Using a grill or smoker is intimidating for a lot of people, and expensive! Ever since I discovered you could essentially get the same delicious BBQ from the oven, I was hooked!

Baking ribs keeps the prep work and effort down to a minimum. All you really need to do is rub down the ribs and bake them!

This recipe is ideal for those who love baby back ribs but don’t have a smoker. Also, you no longer have to factor the weather into your cooking schedule! Now, that’s a win!

Ingredient notes

Baby back ribs: For this recipe, ribs that are labeled baby back, St. Louis, or spare ribs are your best options. Feel free to explore different types of beef and pork ribs, too!
Mustard: I use a combination of different kinds of mustards as a binder between the dry rub and the meat. This also works to tenderize the meat further.
Dry rub: I’m partial to a homemade dry rub, but you can use store bought if you prefer. Rubs that include garlic powder, chili powder, smoked paprika, black pepper, onion powder, cayenne pepper, and other spices are the best flavors for pork.

Recommended equipment

Here are a few kitchen tools I recommend to make this recipe easier:

Internal meat thermometer – Important for reading the internal temperature of the meat during cooking.
Rimmed sheet pan or disposable aluminum pan
Shredding Claws or forks
Heavy Duty Foil

How to Cook Baby Back Ribs in the Oven

Baby back ribs are the best choice for slow roasting, but this recipe should work for just about any kind of bone-in pork ribs.

Preparation

Step 1: Remove the silver skin

To remove the membrane from the back of the rib slab, wedge a butter knife between the silver skin and the bone. You should be able to grab a corner of the membrane with a paper towel. Then, begin to pull up and down the length of the ribs.

The great thing about this recipe is that you do not have to boil the ribs. If you prefer to do that step, you absolutely can. But, for the best flavor and moisture, boiling is not recommended.

Step 2: Marinate the Ribs with Dry Rub and Mustard

Place your ribs on a large sheet of heavy-duty aluminum foil. Slather the mustard on the front and back of the ribs, and along the sides of the ribs. Then, apply the spice rub in the same way.

Adding the mustard to the ribs will help the seasoning adhere to the meat. Additionally, the vinegar in the mustard helps to tenderize the meat.

Wrap your ribs in the aluminum foil, folding at the ends. Place on a baking sheet in the fridge until you are ready to cook.

Allowing the ribs to marinate for several hours will give you more flavor, but it’s not necessary. Because of the lengthy cooking time, marinating will occur naturally during the cooking process.

Cooking

Step 3: Bake the Ribs

When you are ready to bake, stick the meat thermometer into the center of the ribs and place the baking sheet inside of the oven with the ribs wrapped.

Bake at 225°F for about 3-5 hours or until the internal temperature reaches 200°F with an internal thermometer.

If desired, open the foil and add BBQ sauce to the tops of the ribs, and place under the broiler until sauce begins to caramelize. Stay close by to the oven when you broil so the sauce does not burn!

Expert Tip

I really can’t say enough about using an in-oven meat thermometer during the cooking process. Not using a meat thermometer is a lot like navigating without a GPS.

Meat thermometers guide the cook on how quickly the meat is cooking and an estimated time of completion. It shouldn’t be viewed as a crutch but a helpful tool in every cook’s kitchen.

Using a thermometer can prevent under-cooking and over-cooking the meat.

Serving Suggestions

Dress up your BBQ plate with pickled red onions, white bbq sauce, or caramelized onions.
Serve it as a main entree with baked beans, pasta salad, or macaroni and cheese.

Here are a few more side dishes to go with ribs:

Frequently Asked Questions

What temperature are ribs done?

Baking low and slow until the internal temperature reaches 200°F further tenderizes the rib meat.

Do you cook ribs covered or uncovered in the oven?

Wrapping the ribs in foil before baking in the oven seals in moisture and flavor. It also protects them from drying out and becoming tough.

What’s the best internal temperature for ribs?

Technically, ribs are done when the internal temperature reaches 145°F. While you can eat ribs at this temperature, they will be tough, dry, and likely lacking flavor.

Continuing to cook until around 200°F, gives the collagen more time to “relax” for perfectly tender ribs.

How do you know when ribs are done?

When the ribs reach an internal temperature of around 200°F, the collagen will release and create tender, moist, fall-off-the-bone ribs.

Why do you add mustard?

Adding mustard to ribs does two things:

The vinegar in the mustard tenderizes the meat without adding any flavor.
It acts as a sealant for the rub, helping the flavors stick to the rack of ribs.

Storing and reheating

Fridge

Remove the leftover rib meat from the bone and store in an airtight container for 3-5 days.

Freezer

Rib meat can be frozen in an air tight container for up to 3 months.

Reheating

To reheat leftover rib meat, defrost and heat over a medium-low skillet for about 5 minutes, or microwave at 1 minute intervals, until warmed through.

More BBQ tips and recipes

Baby Back Ribs in the Oven

Course Dinner Recipes

Cuisine American

Keyword meat, ribs, roasting

Prep Time 10

Cook Time 5

Total Time 5 10

Servings people

Calories 436kcal

Author Anna Kate

Equipment

Ingredients

3 pounds baby back ribs
½ cup dijon mustard
½ cup stone ground mustard
bbq sauce of your choice optional

Homemade Rib Rub

4 tablespoons onion powder
4 tablespoons garlic powder
4 tablespoons chili powder
4 tablespoons kosher salt
4 tablespoons black pepper
4 tablespoons blackened seasoning
4 tablespoons cumin
4 tablespoons red pepper flakes
4 tablespoons paprika

Instructions

Preheat the oven to 225 °F degrees.
Make the rib rub and set aside.
Remove the silver skin from the ribs by wedging a butter knife between the silver skin and the bone. You should be able to grab a corner of the membrane with a paper towel. Then, begin to pull up and down the length of the ribs.
In a small bowl, combine mustards. Then, slather the rib racks with the mustard mixture. Gently pack the rub onto the ribs and mustard.
Wrap the rib racks in foil, with the seal at the top. Place on a baking sheet in the fridge until you are ready to bake.
Bake at 225 °F degrees for about 3-5 hours, or until the internal temperature reaches 200 °F with an internal thermometer.
Optional: Open up the foil, add BBQ sauce and broil until sauce is bubbly and beginning to caramelized.

Video

Nutrition

The post Baby Back Ribs in the Oven appeared first on Southern Cravings.

Best Boneless Prime Rib Recipe

Anna Kate — Tue, 14 Dec 2021 15:10:02 +0000

This boneless prime rib roast is crusted with an herb and garlic rub for a tender, juicy, and perfectly cooked holiday dinner. With easy-to-follow step-by-step instructions, learn how to choose the perfect rib roast, how long to cook it, and how much you need per person. This recipe also includes a delicious rib rub that makes this a must-have on your Christmas dinner menu! Beginner-friendly!

Since this is an involved recipe, please read the entire post for tips, important details, and recipe notes that may not have been included in this recipe card.

Like any other large cut of meat, cooking a rib roast can be intimidating. It’s expensive and often purchased in larger portions, but this is actually very simple and easy to follow. The ingredients are easy to find and probably already in your spice cabinet. With the info below, even the most beginner cook can pull off this recipe!

What is prime rib?
How to choose a rib roast
Price
How much prime rib per person
How to Cook Prime Rib in the Oven
Prime Rib Rub Notes
How long to cook prime rib
Prime rib cooking temperature chart
What to serve with prime rib
Tips for the perfect prime rib:
- Leftovers and reheating prime rib

What is prime rib?

Prime rib is a large cut of meat, typically weighing in at about 10-12 pounds. This cut of beef rests along the back of the cow’s ribs and has been cut from the 6th through 12th ribs near the muscle.

Considered the king cut of beef, it’s delicious, tender, and requires only a little seasoning to bring out its natural flavors. Because of its quality, it’s also one of the more expensive cuts of beef.

This cut of meat can be purchased from a butcher or your local grocer in the meat case. You can even have the butcher debone the rib roast, so you don’t have to do it when you get home. Make sure you keep the boned roast tied with kitchen twine.

How to choose a rib roast

Your butcher will be a great help with this part! When you are choosing a rib roast, look for one with a bright, milky white fat cap on top and even marbling throughout.

I did not get a shot of the unseasoned roast. But, make note of the milky white fat layer on top and how the red meat is nicely marbled.

This isn’t the time to go lean! Since this roast will be slowly roasted, we want a lot of good, healthy fat distribution throughout the roast so it stays nice and tender.

Price

This is one of the more expensive cuts, which is what makes it so special for celebrations and holidays. Generally, expect to spend around $10-12 per pound. I’ve found that Costco and Sam’s have the lowest prices for larger pieces, but you may find higher quality at your local butcher shop.

How much prime rib per person

Much like with a brisket or pork shoulder, estimating for extra is better than not having enough. I estimate for one pound per person. This way, I am sure I have enough and also have plenty of leftovers for later.

Also, keep in mind that different portions of the roast will be cooked more and less depending on where they were sliced.

How to Cook Prime Rib in the Oven

Step 1: Prepare the Roast

Removing your roast from the refrigerator and allowing it to come to room temperature is another way to ensure a tender end result.

Prepare the herb rub. Pour the wine mixture over the roast, then season the roast with the rub ingredients.

Step 2: Cook the Roast

Cook the roast according to the chart below. An in-oven meat thermometer will greatly help you determine just the right temperature for desired doneness.

Step 3: Rest, Carve, and Serve

Just before the roast reaches the ideal internal temp, remove it from the oven and allow the roast to rest for at least 30 minutes before carving. This allows the juices to redistribute throughout the meat for a tender, juicy cut.

Slice the roast against the grain and serve with au jus, horseradish sauce, caramelized onions, and other delicious side dishes.

The key to cooking a delicious rib roast relies on two important tools:

A digital in-oven meat thermometer – This will take the guesswork out of cooking. With a cut of meat this size, you really don’t want to guess your way through until done. You could end up with an overcooked or undercooked roast.
A roaster with a rack or a disposable roasting pan for easier cleanup – Rib roasts are heavy, so you want a good sturdy roasting pan. If you choose to use an aluminum pan like I did, keep a large baking sheet underneath to stabilize the pan.

Nordic Ware Roasting Rack is great for roasting turkeys and other large cuts of meat.

A great option for easy clean-up.

Absolutely necessary for this recipe!

Prime Rib Rub Notes

This recipe calls for a basic rub using a combination of salt and pepper, dried herbs, and wine. If you have another preferred roast rub, feel free to use that instead, and follow the cooking instruction below.

Rub ingredients:

Kosher salt – Using kosher salt instead of table salt will help create the crispy crust on the outside of the roast. Do not use table salt in place of kosher salt for this recipe.
Dried herbs – if you wish to use fresh herbs instead of dried, simply use a 3:1 ratio. If you use 1 teaspoon of dried herbs, use 3 teaspoons of the same herb.
Freshly ground pepper
Red wine – The red wine addition creates beautiful aromatics and “steams” the roast with added flavor. Use a dry red wine like merlot, cabernet sauvignon, or a blend for best results. Do not use a sweet wine.

How long to cook prime rib

If there’s anything intimidating about this recipe, it’s definitely the cooking. As long as you follow the suggestions in this post, everything should turn out as expected.

NOTE: Everyone has their own preferences of desired doneness when it comes to meat; however, because of the quality and cost of this cut, I strongly advise against cooking to well done. At well done, the meat will have lost most of its natural flavor and will likely be tough, which is considered ruined by many standards. I recommend a medium-rare to medium doneness.

I’ve put together a chart of the cooking time and temperature along with an example of how to calculate the cooking time. I strongly recommend adding an extra hour to the entire preparation time: 30 minutes for resting and 30 minutes as a buffer.

Here’s how to estimate the cooking time for your roast:

Decide on your desired doneness: rare, medium-rare, medium, medium-well, or well done
Then, multiply the chart’s cooking time by the weight of your roast.

For example, to cook a 10-pound rib roast to medium-rare:

10 (pound roast) x 17 (minutes per pound) = 170 minutes / 60 minutes = 2.8 hours

In this example, I would recommend rounding the 2.8 hours up to 3 hours to give yourself plenty of time to ensure the roast is done to your preference.

Don’t forget: Since you are using an in-oven meat thermometer, it will be easy to monitor the doneness so you don’t overcook or undercook the meat.

Be sure to remove the roast from the oven about 10-15 degrees before it reaches the desired temperature and allow it to rest for about 30 minutes, covered with aluminum foil. During resting, the temperature will continue to rise as the internal heat continues to cook the roast.

Allowing the meat to rest before slicing relaxes the meat and allows the juices to be evenly distributed.

Prime rib cooking temperature chart

Desired Doneness	Cooking Time (at 350°F)	Internal Temperature
Rare (cool red center)	15-16 minutes per pound	125° F
Medium Rare (warm red center)	16-17 minutes per pound	130-135° F
Medium (warm pink center)	18 minutes per pound	140° F
Medium Well (slightly pink center)	19 minutes per pound	150° F
Well Done (little or no pink)	20 minutes per pound	160° F

What to serve with prime rib

Mashed potatoes
Hashbrown casserole
Baked potatoes
Sautéed Green Beans
Green bean casserole
Horseradish sauce
Caramelized onions

Tips for the perfect prime rib:

Use a meat thermometer – Please don’t skip this step! Using an in-oven meat thermometer will make the cooking process much less stressful and fool-proof.
Don’t overcook! Even after the meat has been removed from the oven, it will continue to cook, so make sure you are using an in-oven thermometer to monitor the temperature. Remove the roast about 10 degrees before it reaches desired doneness.
Let it rest. As the roast rests, it will continue to rise in temperature. Allow it to rest to continue cooking to desired doneness and allow the juices to redistribute throughout the roast.
Cut across the grain when carving. That means, look at the way the grain flows through the meat and slice with your knife going perpendicular to the grain.

Leftovers and reheating prime rib

Reheat a rib roast slice slowly in the oven with some juices – at 300 for about 15 minutes.

Make sandwiches with the leftovers and top with horseradish and caramelized onions.
Chop this up and serve over a salad with blue cheese and balsamic vinaigrette.
Stuff in a taco with pickled onions, cotija cheese, and avocado.
Reheat with other side dishes.

Best Boneless Prime Rib Recipe

Course Main Course

Cuisine American

Keyword beef, Christmas dinner, Christmas dinner menu, prime rib, Roast

Prep Time 25

Cook Time 1 30

Resting Time 1

Total Time 2 55

Servings servings

Calories 933kcal

Author Anna Kate

Equipment

Ingredients

4 ½ pounds boneless beef rib roast
1 ½ cups dry red wine merlot, cabernet sauvignon, or red blend
1 ½ cups red wine vinegar
½ cup olive oil
1 tablespoon kosher salt
2 tablespoons black pepper
4 cloves garlic minced
1 tablespoon rosemary dried

Instructions

Remove roast from refrigerator and allow to stand until it reaches room temperature, at least 1 hour or more. Preheat the oven to 450°F.
Remove roast from all packaging and place on a lightly greased rack in a roasting pan. Alternatively, you can use a large disposable aluminum roasting pan.
Combine salt, pepper, garlic, and rosemary in a small bowl. Set aside.
Stir together wine, vinegar, and oil. Pour the wine mixture over the roast and into the bottom of the roasting pan. Sprinkle the herb mixture evenly over the top of the roast.
Insert an oven-safe thermometer into the thickest part of the roast. Insert the probe from the side until the tip of the probe reaches the center of the roast (approximately).
Place the roast in the 450°F preheated oven for approximately 15-20 minutes, or until the top of the roast forms a dark brown crust but is not burned.
After the roast is seared, reduce the oven temperature to 350°F and continue to roast until the meat thermometer registers at 125°F or to the desired temperature of doneness. (please see notes)
Remove roast from the oven, cover with aluminum foil and let stand for 20-30 minutes before slicing. As the roast stands, the internal temperature will continue to rise. Keep this in mind as you choose your desired doneness.
Carve by slicing against the grain. Serve with au jus, horseradish sauce, and caramelized onions.

Notes

Since this is an involved recipe, please read the entire post for tips, important details, and recipe notes that may not have been included in this recipe card.

An in-oven meat thermometer is a MUST for this recipe. They are available to purchase at grocery stores, big box stores, and online. I have linked the one I recommend (and use!) under the equipment section above.

Nutrition

The post Best Boneless Prime Rib Recipe appeared first on Southern Cravings.

Juicy Air Fryer Chicken Breast

Anna Kate — Fri, 10 Sep 2021 17:24:03 +0000

Skinless, boneless chicken breast and the seasoning of your choice are all you need for simple and juicy air fryer chicken breast. This is a fast and protein-filled solution to meal prep or a weeknight dinner – made in 20 minutes.

Chicken breast gets such a bad rap, right? The idea of juicy, white chicken breast over a salad gives us all the warm, healthy fuzzies, but it rarely turns out that way.

Instead, we endure the dried-out version of our meal prep and make-ahead dinner dreams. No matter how much you dip, sauce, or serve, chicken breast is usually just plain ole miserable.

If you’re like us, you’ve tried grilling, baking, poaching…and never quite dialed it in. Before you give up and throw in the towel, try this Air Fryer Chicken Breast. This is on a regular rotation in our home and soon it will be for you, too.

Just like baked chicken breast, this is a great base for so many dishes. Use this as pre-cooked chicken for chicken noodle soup, chicken divan, or top salads and pasta dishes. This would even work for a healthier version of chicken parmesan.

Want more chicken recipes? Try Balsamic Chicken Breasts or Dutch Oven Roasted Chicken

Since this version of air fryer chicken isn’t breaded, it’s not actually fried. Which means there’s no oil, grease, or mess to clean up afterward. Depending on the seasonings you choose, it’s mostly a “clean eating” recipe.

Boneless Skinless Air Fryer Chicken Breast

The great thing about this recipe is that you can use your favorite seasoning, brine, or marinade. Plus, the flavors can be switched up whenever variation is needed, so there’s no need to suffer through plain-jane chicken anymore!

The flavor and texture are similar to grilled chicken but without the charred flavor. The result of this air fryer version is a slightly crisp outside with a smooth, white, tender texture on the inside. It’s easy, simple, and a practical recipe to keep handy.

How to Cook Chicken in an Air Fryer

In a nutshell, here’s how to air fry chicken:

Marinate or season the chicken accordingly.
After the chicken has marinated, transfer the meat to the basket of your air fryer.
Set to temp and cook!

With any chicken recipe, a marinade or seasoning is a must. With this recipe, you can use your favorite marinade or seasoning. I’ve listed a couple of ideas (and products) I’ve used below to make this recipe even more fool-proof.

Ingredients and tools for the best air fryer baked chicken recipe:

Air Fryer (I like my Ninja Foodi)
Tongs
Meat thermometer
Chicken Breast
Seasoning or marinade of your choice (see suggestions below)

Why make this in an air fryer?

If you’re here, you’re already well aware of the qualms with chicken breasts. Chicken breast is known to be dry and bland, which is why an air fryer is a terrific option for preparing chicken.

Air fryers work as small, convection ovens. These appliances use a heating element and a fan to circulate the air around the food, creating an evenly cooked result. The heating element is directly above the food, so it will get a little color, too.

In turn, meats prepared in air fryers are more tender and juicy than from the grill or a conventional oven.

How to Marinate Chicken Breast

Here are a few wet and dry flavoring ideas for this recipe. Place the chicken breast in a zip-top bag, add the seasoning or marinade and refrigerate until you are ready to cook.

Simple Chicken Marinade

Marinating prevents the meat from drying out and gives it flavor. The same can be achieved with a wet brine. For the simplicity of this recipe, I recommend sticking to a marinade and/or a dry seasoning.

Here are a few really great marinade ideas with suggested times. Most of these are premade and store-bought.

Italian dressing. An old reliable option for tender chicken. The oils and vinegars give it a juicy tang in flavor. Marinate for at least 30 minutes before cooking, or for up to 3 days.
Dale’s Seasoning. This is a liquid marinade that’s a favorite! It’s great on steaks and pork chops, too. Marinate for no more than 15-20 minutes.
Lawry’s Bottled Marinades. This brand has many varieties, so pick a flavor that compliments the rest of your meal.

Chicken Seasoning Ideas

These are dry seasonings (also called dry rubs). There’s no “marinating” time for these. Feel free to season ahead of time for slightly more flavor. Seasoning right before they hit the air fryer will still yield a flavorful result.

Homemade dry rub. This is my own recipe that I use for chicken wings, brisket, pork chops, or any other grilling meat. It’s a great multi-purpose option.
Taco seasoning. A great idea for Mexican flare. Then, shred the chicken and add to tacos or nachos.
Salt and pepper. A no-fail classic! This is a great option if you are preparing the chicken to be added to a casserole, like Chicken Divan, or a soup.
Seasoned salt. Lawry’s Seasoned Salt is a popular choice. Be cautious with the amount added to the chicken and the salt content.
Italian seasoning. Usually a combination of dried oregano, parsley, and marjoram, these dried herbs provide a lot of flavor. A great option for a non-breaded chicken parmesan.

How long to cook chicken breast in an air fryer

The cooking time depends on the size of the chicken breast and the air fryer unit. Generally, an 8-ounce chicken breast takes about 20 minutes to cook at 385F in the air fryer.

Tips for Making Air Fryer Chicken

Spacing the chicken. Make sure the chicken breasts are not overlapping in the air fryer. Depending on the size of the unit and chicken, most air fryers can hold 2-4 breasts at a time.
Use a meat thermometer. A meat thermometer is key to meat that’s cooked perfectly to temperature. Cutting directly into the meat to check for doneness isn’t a sure-fire method and can cause the meat to dry out further.
Timing. Depending on the size of the chicken and your unit, it may cook faster or slower than others. A good gauge in temp increase: For my unit, the temperature increases 15 degrees for every five minutes after flipping.
Resting. Just like with most meats, chicken regains its moisture when it rests after cooking. Allow to rest for about 5 minutes before serving or slicing.
Flavoring. Adding flavoring to the chicken is key. While brining is a great method for juicy grilled, baked, or smoked chicken, it’s not necessary for this recipe. No brining necessary!

Substitutions, reheating, and storage

Reheating: To reheat the chicken, slice or keep whole and microwave at 30 second intervals until warm.
Storing: Store in an airtight container for up to 3 days.
Freezing: Make several pieces, shred, and freeze to easily add to soups, casseroles, or pasta dishes.

More Air Fryer Recipes

See all air fryer recipes here.

Juicy Air Fryer Chicken Breast

Course Dinner Recipes

Cuisine American

Keyword air fryer, Chicken, Chicken recipe

Prep Time 5

Cook Time 20

Resting Time 5

Total Time 30

Servings serving

Calories 408kcal

Author Anna Kate

Equipment

Ingredients

1, 8- ounce chicken breast boneless and skinless
Marinade OR 1-3 tablespoons of seasoning see notes for suggestions*

Instructions

Season or marinate chicken according to marinade directions. (use 1-3 tablespoons for dry seasoning)
Turn the unit on to the air fry setting. Preheat the air fryer to 385F for 5 minutes.
Place the chicken in the air fryer basket. Close the lid and cook for 10 minutes.
After 10 minutes, flip the chicken and cook for another 5-8 minutes, or until the internal temperature reads 165F with a meat thermometer.*
Remove from the air fryer basket and allow to rest for at least 3 minutes before slicing and serving.

Notes

Serve this with:

Substitutions, reheating, and storage

Reheating: To reheat the chicken, slice or keep whole and microwave at 30 second intervals until warm.
Storing: Store in an airtight container for up to 3 days.
Freezing: Make several pieces, shred, and freeze to easily add to soups, casseroles, or pasta dishes.

Marinade and Seasoning Suggestions:

Italian dressing
Dale’s Seasoning
Lawry’s bottled marinade
Homemade dry rub
Taco seasoning
Salt and pepper
Seasoned salt
Italian seasoning

Tips for Making Air Fryer Chicken

Spacing the chicken. Make sure the chicken breasts are not overlapping in the air fryer. Depending on the size of the unit and chicken, most air fryers can hold 2-4 breasts at a time.
Use a meat thermometer. A meat thermometer is key to meat that’s cooked perfectly to temperature. Cutting directly into the meat to check for doneness isn’t a sure-fire method and can cause the meat to dry out further.
Timing. Depending on the size of the chicken and your unit, it may cook faster or slower than others. A good gauge in temp increase: For my unit, the temperature increases 15 degrees for every five minutes after flipping.
Resting. Just like with most meats, chicken regains its moisture when it rests after cooking. Allow to rest for about 5 minutes before serving or slicing.
Flavoring. Adding flavoring to the chicken is key. While brining is a great method for juicy grilled, baked, or smoked chicken, it’s not necessary for this recipe. No brining necessary!

Nutrition

The post Juicy Air Fryer Chicken Breast appeared first on Southern Cravings.

Best French Onion Soup Recipe

Anna Kate — Thu, 02 Sep 2021 10:00:00 +0000

The best French onion soup recipe begins with sweet, yellow onions caramelized and simmered in a rich broth, topped with swiss cheese and crusty French bread. This homemade version is inspired by Julia Child’s recipe as rustic comfort food at its finest! For individual servings, this soup is best served in small ramekins before broiling.

French onion soup is a classic, traditional dish highlighted at upscale restaurants. Now, a restaurant novelty is easily recreated at home with simple and affordable ingredients. Plus, there are no special skills required.

This recipe isn’t for using up leftover vegetables and meats from the freezer. As fancy as it may seem, it’s actually a fantastic one-pot recipe!

But, this dish a time-intensive task that is a labor of love! It will certainly impress your dinner guests and is the perfect first course for your next dinner party.

What is French onion soup?

French onion soup originated in France in the 18th century, but it wasn’t as “fancy” as it is today. Once upon a time, this soup was a way of survival for poor French farmers.

At that time, onions were easily accessible to even the most impoverished families. The onions were cooked down and combined with a thin broth and served with bread. There wasn’t much flavor or hardiness to it, but it was cheap and accessible.

Although served similarly, our French onion soup looks very different than it did in the 1700s. Today, you can expect deeply caramelized onions, rich broth, and cheesy toasted bread on top.

How to Make French Onion Soup from Scratch

This soup really brings it all the way home as a from scratch recipe. There aren’t many things I make from scratch, but when it comes to French onion soup, no premixed package will do.

This is a labor of love, totaling at a 3 hour cook time, so this is best made for those cold, dreary days when all cooking and relaxing is the only thing on the agenda.

Ingredients for French Onion Soup

This recipe calls for simple ingredients found at any grocery store.

Yellow Onions. Sweet, yellow onions are best for caramelizing as they take on a sweet, mellow flavor after being cooked down. Do not use white or red onions for this recipe.
Salt: Do not skip the salt! The salt brings out the sweetness of the onions as they cook.
Sugar: This is added at the beginning of the dish to offset the bitterness of the onions. It can be left out but the flavor may be impacted.
Wine and Brandy: These two give this soup tremendous flavor and mouthfeel. The wine creates a rich broth while the brandy packs a punch after every taste.
French Bread: A crusty French baguette is essential to sop up the delicious broth! Serve in the soup as well as on the side.

Instructions for Easy French Onion Soup

There are five basic steps for making an amazing batch of French onion soup:

Caramelize the onions. Plan on about 30-45 minutes for deep caramelization. After caramelizing the onions, the recipe moves quicker. Be careful not to over cook the onions which will result in a bitter taste. Feel free to occasionally taste-test during the cooking process.
Deglaze the pot with red wine. Red wine is an excellent tool for deglazing the pan. You may omit this ingredient if you are opposed, but please note that the flavor will not be as deep.
Simmer with the stock and seasonings to meld the flavors together.
Toast the bread to be used as giant croutons in the soup bowls.
Serve the soup and broil. The finishing touch of toasted bread and broiled cheese is really what takes the presentation over the top. Ladle soup servings into individual ramekins or oven-safe bowls, add the cheese, then broil for 3-5 minutes or until desired browning is reached. Keep a close eye on the oven!

French Onion Soup Bowls

Oven-safe soup crocks are ideal for an excellent presentation. To get those fancy French vibes, look for onion soup bowls, ramekins, or soup crocks that are labeled as “oven-safe”.

They come in many different sizes and designs:

Ramekins will be on the smaller side and will often be referred to as mini cocottes.
Soup crocks typically have a handle on them for easy serving.
Regular soup bowls will be deep and allow for more soup per serving.

I love to use these Le Creuset mini cocottes for French onion soup, which are the perfect individual serving size (they even look great on a charcuterie board).

Tips for Easy French Onion Soup

Onions – A quick saute will not do for this recipe! The onions should be deeply colored for the best flavor.
Time – This recipe takes around 3-4 hours to fully prepare and serve. Plus, this recipe deserves it! Much of the cooking time is hands-off, but allow for plenty of time for caramelizing the onions (hands-on!).
Alcohol – Both of the alcohol sources will completely cook off before serving. With that said, they can be eliminated if opposed, but the end result will suffer.
Vegetarian – Make this recipe vegetarian by using vegetable broth instead of beef stock.
Oven-safe bowls – As noted above, oven-safe bowls are absolutely necessary for broiling the soup, cheese, and bread together. Instead of adding the bowls to the oven individually, place them all on a baking sheet and then into the oven to avoid spills.

Substitutions, reheating, and storage

Reheating: Soup may be reheated individually in the microwave or stovetop. If you are reheating a larger serving, reheat over medium-low heat on the stovetop until heated through.
Storing: Soup can be stored in the refrigerator for up to four days.
Freezing: Freeze the leftover soup in an airtight container for up to three months.

Although inspired by Julia Child’s French Onion Soup, this recipe slightly differs from the original.

Here are the substitutions I made that are also listed in the recipe card at the bottom of this post:

Used store bought beef stock instead of homemade.
Eliminated parmesan cheese. Used only Swiss cheese.
Used brandy instead of cognac.
Eliminated the raw onion, grated before serving.

What to serve with French onion soup

French onion soup is a simple soup that’s easily served as a light meal alongside a small sandwich or salad.

What kind of cheese is on French Onion Soup?

Swiss cheese and parmesan cheese are two popular kinds of cheese used in French Onion Soup. Swiss cheese gives the soup a punch of sourness, which is my recommendation.

Best French Onion Soup Recipe

The best french onion soup recipe begins with sweet, yellow onions caramelized and simmered in a rich broth, topped with swiss cheese and crusty french bread. This homemade version is inspired by Julia Child’s recipe as rustic comfort food at its finest! For individual servings, this soup is best served in small ramekins before broiling.

Cuisine French

Keyword french, soup

Prep Time 30

Cook Time 2

Total Time 2 30

Servings -8 servings

Calories 729kcal

Author Anna Kate

Ingredients

6 cups yellow onions thinly sliced (about 1 1/2 to 2 lbs)
1 tablespoon cooking oil
2 tablespoons butter
½ teaspoon sugar
1 teaspoon salt
3 tablespoons flour
6 cups beef stock preferably homemade
1 cup dry red wine
1 bay leaf
½ teaspoon ground sage
salt and pepper to taste
½ raw onion grated
16 ounces swiss cheese freshly grated
3 tablespoons brandy or cognac
8 slices French bread about 1 inch thick
4 tablespoons olive oil for drizzling

Instructions

Prepare the ingredients

Begin by thinly slicing the onions. A mandolin is an excellent tool for this task to quickly slice the onions.
Add the beef stock to a saucepan and simmer.
Grate the raw onion and swiss cheese. Set aside.

Caramelize the onions

To a large Dutch oven, heat 1 tablespoon of cooking oil and 2 tablespoons of butter over medium-low heat.
Add sliced onions and stir until they are evenly coated with the oil. Cover and continue to cook the onions for about 20 minutes, until they are tender and translucent.
When the onions are tender and translucent, increase the heat to medium or medium-high heat.
Add the sugar and salt to the pot. Continue cooking, stirring frequently, until the onions begin to brown, caramelize, and reduce significantly.
Once caramelized, reduce the heat to medium-low and add the flour to the pot of onions.
Brown the flour for about 2-3 minutes, whisking all the while. Avoid scorching the flour by reducing the heat if necessary. (If the flour does not form a thick paste, you can add a bit more butter here).
Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.
Add the remaining stock, wine, sage, and a bay leaf to the soup. Cover and simmer for 30 minutes.

To make the “croutes”

Preheat the oven to 325 degrees F.
Drizzle each side of the bread slices with a bit of olive oil and place on a baking sheet.
Cook the croutes for 15 minutes on each side (30 minutes total).
While the bread is toasting, check the soup for seasoning and add salt and pepper if needed.

Assemble the dish

Remove the bay leaf from the soup.
Then, add the brandy, raw onion, and a few ounces of swiss cheese directly into the soup and stir.
For easy moving, place the individual oven-safe casseroles, ramekins, or mini cocottes on a baking sheet. Then, transfer the soup to the individual dishes.
Remove the toasted bread from the oven and place one slice on top of each soup serving.
Sprinkle the remaining cheese over each bread slice, making sure to cover the edges of the toast to prevent burning.
Place in a 350-degree oven for about 30 minutes. Then, turn on the broiler and brown cheese well.
Remove from the oven and allow to cool for a few minutes. Serve.

Notes

Please read the entire post for details, tips, and more!

French Onion Soup Bowls

Oven-safe soup crocks are ideal for an excellent presentation. To get those fancy French vibes, look for onion soup bowls, ramekins, or soup crocks that are labeled as “oven-safe”. See my recommendation in the Recommended Products section below.

Instead of adding the bowls to the oven individually, place them all on a baking sheet and then into the oven to avoid spills.

Substitutions, reheating, and storage

Reheating: Soup may be reheated individually in the microwave or stovetop. If you are reheating a larger serving, reheat over medium-low heat on the stovetop until heated through.
Storing: Soup can be stored in the refrigerator for up to four days.
Freezing: Freeze the leftover soup in an airtight container for up to three months.

Although inspired by Julia Child’s French Onion Soup, this recipe slightly differs from the original. Here are the substitutions I made:

Used store-bought beef stock instead of homemade.
Eliminated parmesan cheese. Used only Swiss cheese.
Used brandy instead of cognac.
Eliminated the raw onion, grated before serving.

What to serve with french onion soup

French onion soup is a simple soup that’s easily served as a light meal alongside a small sandwich or salad.

Nutrition

The post Best French Onion Soup Recipe appeared first on Southern Cravings.

Old Bay Crab Cake Recipe

Anna Kate — Mon, 01 Feb 2021 11:00:00 +0000

Learn how to make the best Old Bay crab cakes! Made with tender lump crab meat, old bay seasoning, and saltine crackers, this is an easy recipe made with no-filler ingredients for the perfect crab flavor in every bite. Tips for making crab cakes that don’t fall apart included.

If making crab cakes intimidates you, I’ve got some tips that will change your mind! Believe it or not, this delicious recipe is both easy and quick to put together. In fact, you can make these ahead the night before and pan-fry for dinner in less than 10 minutes!

This crab cake recipe is commonly known as a Maryland Style crab cake, which keeps the crab meat as the main focus. This means there are minimal filler ingredients and only includes ingredients that hold the crab patty together.

Why I love this recipe

Most restaurants stuff their crab cakes full of bell peppers, heavy bread crumbs, and other ingredients, which leaves this dish with very little crab meat per patty and over-powering flavors that mask the crab. In this dish, crab is the main focus with savory herbs and just a crumble of crackers to bind it all together.

I love that this recipe is so easy to put together! You can make these ahead of time so they have plenty of “setting” time in the refrigerator, then pan-fry these for a few minutes on each side. Dinner is done in under 10 minutes!

Ingredient Notes

Crab Meat: This recipe uses lump crab meat. You can find this fresh from a seafood market, canned, or frozen. Be sure you are purchasing wild-caught seafood and not imitation crab meat.
Binder: While there are no filler ingredients, a binder of egg, mayonnaise, and crackers are used to bind the meat together.
Old Bay Seasoning: Old Bay Seasoning is a must for this recipe. You can’t make crab cakes without it! Try this homemade version of Old Bay!

How to Cook Crab Cakes

Old Bay crab cakes are simple and easy to put together, but this recipe does take a little extra planning time.

Preparation

Before you begin assembling the crab cakes, you will need to make sure your crab meat is defrosted and drained well. Otherwise, your crab meat mixture will be soupy and will not form into a patty or hold their shape while cooking.

I prefer to add the crab meat to a strainer in the sink and press out the moisture with a fork. Fluff, then repeat. Allow the meat to continue draining while you gather the remaining ingredients.

Next, flake the crab meat with a fork and check for any pieces of shell that was left behind. Be careful not to over flake as you want the lumps of crab meat to retain their shape.

Cooking

Step 1: Make the Crab Meat Mixture

To a bowl, add the crushed saltine crackers, mayonnaise, lightly beaten egg, parsley, Old Bay, dry mustard, pepper and Worcestershire sauce. Whisk to combine.

I like to crush the saltine crackers in a zip-top bag or crumble into the bowl with my hands. It doesn’t have to be perfect, roughly crushed is fine.

Then, fold in the crab meat. Do this gently to keep those big, lumps of crab meat intact.

Step 2: Make the Crab Meat Patties

Use your hands to shape the mixture into about 6 patties. These are usually about hamburger patty size. Place the patties in a casserole dish or on a baking sheet.

Step 3: Chill the Crab Cakes

Cover with foil and place in the refrigerator for at least 1 hour. If you skip this step, the crab cakes will fall apart. The colder the patties are for cooking, the better!

After the patties have chilled, remove them from the fridge. You can even give them another dousing of Old Bay over the tops if you like.

Step 4: Cook the Crab Cakes

Melt butter in a skillet over medium heat. I prefer a cast iron skillet. The butter should not burn but begin to appear frothy.

When the butter is hot, add the crab cakes to the skillet and cook for 4 to 5 minutes on each side or until golden brown.

Be careful not to overcrowd the pan to get the nice brown crisp on the outside. It doesn’t take long for them to cook – about 5 minutes on each side.

As you are cooking, it’s tempting to want to check the bottom for color, but don’t! Place them in a pan with the butter, over medium-high heat, and don’t move them until you are ready to flip them at the 5-minute mark.

When each crab cake is done cooking, remove it from the skillet and place it on a plate. You can cover the plate with foil to keep warm.

Expert Tip

As mentioned above, chilling the crab meat patties is very important to avoid the crab cakes from falling apart. If you are short on time, place the crab patties in the freezer to help them firm up faster.

Cooking Tips

Choosing Crab Meat: Look for “lump crab meat” on the container. This is the most expensive grade of blue crab meat, but it is the best! When purchasing fresh (not frozen) lump crab meat, use within 2-3 days. Canned crab meat (unopened) will last in the refrigerator for several months.

Leftover Crab Cakes: Serve leftovers on a bun for a sandwich, deconstructed over pasta with a little olive oil, or with a salad.

Variations

Here are a few ideas to change up this crab cake recipe:

Use a deep fryer for extra crunch, an air fryer for a healthier “fried” version, or bake the crab cakes in the oven.
Instead of Old Bay, use different seasoning blends to your taste.
Try adding in different ingredients like scallions, herbs, and chopped shrimp.

What to serve with crab cakes

You must have a really good remoulade sauce for dipping! This is the only sauce I serve with crab cakes, and it complements them perfectly.

Here are some great side dishes to go with crab cakes:

Best Frozen French Fries in the Air Fryer

Air Fryer Frozen Broccoli

Crispy-Skinned Smashed Red Potatoes with Salt & Herbs

Garlic Butter for Shrimp, Steak, and Seafood

FAQ for Crab Cakes

What kind of crab do you use for crab cakes?

Jumbo lump crab is the choice for those who are seafood purists! There are recipes that use imitation crab or canned crab meat; however, I have never used anything but fresh crab meat.

How do you make crab cakes from scratch?

Combine the ingredients in the recipe card below, then patty the mixture out into 6 patties. Place them on a parchment paper-lined baking sheet, and place in the fridge for at least 1 hour. Then, following the instructions below, pan-fry them for 5 minutes on each side and serve.

What are crab cakes made of?

There are different styles of crab cakes. This particular recipe is crab forward with large lumps of crab meat with a few seasonings.

How do you keep crab cakes from falling apart?

Allowing them to “set” in the fridge, including the egg and the small amount of breadcrumbs keeps them from falling apart. It’s important to get them icy cold in the refrigerator. Don’t skip this step or your cakes will fall apart.

How do you know when crab cakes are done?

Crab cakes are finished cooking after pan-frying for 5 minutes on each side and a quick rest on a plate for 2-3 minutes.

Where does the crab meat come from?

The crab meat for this recipe comes from the legs, claws, and body of the crab. Depending on where you are located, you can find frozen, but fresh crab meat near the butcher section of your grocery store. It’s important to select wild caught, instead of farm-raised for sustainability and quality.

Is it better to fry or bake crab cakes?

Knowing how to cook crab cakes is half the battle. I prefer them pan-fried. Follow the steps above or in the recipe card below for pan-frying instructions. To do this, you’ll need a cast-iron skillet as mentioned above, butter, and prepared crab cakes using the recipe below.

Storing and Reheating

If you have leftovers, store them in a container in the refrigerator for up to three days. Cooked crab cakes can also be wrapped in plastic wrap and frozen for up to 3 months.

To reheat, place a crab cake in a skillet over medium-low until warmed through.

More Seafood Recipes and Tips

Old Bay Crab Cake Recipe

Course Dinner Recipes

Cuisine American

Keyword crab, easy crab cakes, Seafood

Prep Time 20

Cook Time 10

Chill/Set Time: 1

Total Time 1 30

Servings

Calories 269kcal

Author Anna Kate

Equipment

Ingredients

1 pound lump crab meat drained
½ cup saltine crackers crushed (about 6-8 crackers)
½ cup mayonnaise
1 egg lightly beaten
1 tbsp. dried parsley flakes
1 tbsp. Old Bay Seasoning plus more as desired
½ teaspoon dry ground mustard
½ teaspoon black pepper
½ teaspoon Worcestershire sauce
2 tablespoons butter salted

Optional for Serving:

Remoulade sauce
garlic butter

Instructions

Working with thawed jumbo lump crab, Thoroughly drain crab meat in a colander, and flake with a fork to separate the large pieces.
Gently stir and remove any bits of shell.
Using your hands or a zip-top bag, crush the saltine crackers by giving them a quick squeeze. They do not have to be uniform in size. Place crackers in a medium-sized mixing bowl.
Then, add the next 7 ingredients to the same bowl. Stir to combine.
Gently fold in the drained crab meat and stir until ingredients are combined.
Using your hands, shape the mixture into about 6 patties. Place the patties in a single layer in a casserole dish or on a parchment-lined baking sheet.
Cover with foil and place in the refrigerator for at least 1 hour. Do not skip this step!
After the patties have chilled, remove them from the fridge.
Melt butter in a heavy-bottomed skillet over medium heat.
When the butter is hot and begins to foam, add the crab cakes to the skillet and cook for 4 to 5 minutes on each side or until golden brown. Do not overcrowd your pan, allowing 1 inch of space between each crab cake.
As each crab cake is done, remove it from the skillet and place it on a paper towel-lined plate to drain excess butter.
Serve with Rémoulade Sauce or Garlic Butter for dipping.

Notes

Please read the entire post for details, tips, and more!

Ritz crackers or any multigrain cracker may be used in place of Saltines.
Do not skip the refrigeration time for the patties. This prevents them from falling apart.
Some like a dash or two of hot sauce to the crab meat mixture for extra heat.
You can make these ahead of time (up to 3 days), then cook them when ready.
Do not allow the patties to come to room temperature before cooking. Make sure you are ready to cook when they are removed from the refrigerator.

Nutrition

The post Old Bay Crab Cake Recipe appeared first on Southern Cravings.

Homemade Spaghetti Sauce

Anna Kate — Fri, 25 Sep 2020 10:00:33 +0000

You may never buy the jarred stuff again! Homemade spaghetti sauce is a classic and easy recipe. Made with Italian sausage, savory herbs, and tomatoes, this is the ideal family-favorite meal.

Best Spaghetti Sauce Recipe

If there’s one recipe you should know how to make, it’s this spaghetti sauce! This recipe is such a simple meal to make for your family – even if you are learning the basics of cooking. In fact, this was my first victory with our picky-eater, so it might work for yours, too!

I remember my mother and grandmother simmering this recipe on the stove all day long. The smells swirling around the house bring back sweet memories!

We love to enjoy this Spaghetti sauce recipe on cooler, fall days sitting around the kitchen table. It’s a meaningful way to close out the weekend and begin another week all together.

The best thing about this recipe is that so many of the ingredients are flexible. You can use fresh tomatoes, canned tomatoes, and even swap out different styles of sausage. Feel free to use additional ingredients if you need to stretch the recipe.

What is Spaghetti Sauce Made Of?

Red sauce for spaghetti noodles is made of a few main ingredients: meat, vegetables, tomatoes, and seasonings.

Spaghetti Sauce Variations and Substitutions

Mild Italian Sausage adds delicious flavors to this recipe. If you prefer a spicier version, try hot or spicy Italian sausage. Alternatively, you can also use ground beef.
Onion, garlic, and other seasonings add great depth. Feel free to substitute dried Italian seasoning for basil and oregano.
Tomato sauce: A can of plain, generic tomato sauce will work. You can also use jarred pasta sauce as a shortcut to save time. Just omit the seasonings to avoid overpowering the sauce.
Tomatoes: Easily swap the stewed and diced tomatoes for each other and add more as desired. This is also my favorite opportunity to use homemade canned tomatoes when I have those on hand.
Tomato Paste is the key to thickening spaghetti sauce or any other tomato-based sauce. Start with the specified measurement, then add more if you like a thicker sauce. For a few dollars more, you can buy this in a TUBE! I always end up throwing half the can out otherwise. Save money here and always have this ingredient on hand.
Spaghetti noodles are the ideal pasta choice for this sauce! Angel Hair, Fettuccini or other long noodle will also work. Whole wheat pasta noodles, gluten-free pasta noodles, zoodles, and other pasta substitutions will work, too.

How to Make Spaghetti Sauce from Scratch

In a large dutch oven, add one tablespoon of olive oil over medium-high heat. Add sausage and brown until crumbled.

If needed, drain the excess grease from the sausage. Return the pot to the stove and saute the onion, garlic, and mushrooms. Cook until the onion is translucent.

Then, stir in the tomatoes, sauce, and tomato paste until all ingredients are incorporated. Season the sauce. Then, simmer up to one hour, or until your are ready to serve that evening.

A pinch of sugar neutralizes the acidity of the recipe. It’s optional, but many people add a pinch of sugar to their tomato sauces.

Spaghetti Sauce Recipe – No Meat

To make this spaghetti sauce vegetarian, simply leave out the meat. In addition to the mushrooms and onion, consider adding chopped carrots, bell pepper, or other vegetables for more substance.

Differences between marinara sauce, pizza sauce and spaghetti sauce

Pizza sauce is an uncooked tomato sauce that cooks as the pizza bakes.
Marinara sauce is a basic meatless tomato sauce that can be used in a variety of ways.
Spaghetti sauce is simply a sauce that goes over spaghetti noodles, like this one. Of course, we all know spaghetti is a shape of noodle.

Can you freeze meat sauce?

This sauce freezes beautifully. Simply put your leftovers in a Tupperware container when cool and freeze. Defrost in the fridge or sink for several hours, then warm on the stovetop.

Sometimes, leftover spaghetti sauce can become thick and congealed as it rests. To loosen up the sauce, add the leftover sauce to a saucepan. Then, add about 1 cup of tomato juice, tomato sauce, or water to the leftovers and warm until you reach the desired consistency.

Leftover spaghetti sauce is perfect for making baked ziti, too!

Easy Spaghetti Sauce Recipe

You may never buy the jarred stuff again! Homemade spaghetti sauce is a classic and easy recipe. Made with Italian sausage, savory herbs, and tomatoes, this is the ideal family-favorite meal.

Keyword red sauce, Sauce, Spaghetti, tomato sauce

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 354kcal

Author Anna Kate

Equipment

Dutch Oven

Ingredients

1 pound mild Italian sausage*
1 large yellow onion diced
1 clove garlic minced
12 ounces of canned sliced mushrooms and stems
24 ounces of canned or jarred tomato sauce*
12 ounces of diced tomatoes
12 ounces of stewed tomatoes
6 ounces of tomato paste*
1 pound spaghetti noodles uncooked*
1 teaspoon oregano
1 teaspoon dried basil
1 tablespoon Olive Oil

Instructions

In a large dutch oven, add one tablespoon of olive oil over medium-high heat. Add sausage and brown until crumbled.
Add diced onion, minced garlic, and mushrooms to the same pot. Cook until onion turns translucent.
Add cans of sauce, tomatoes, and tomato paste to pot and stir well.
Add oregano and basil, and a pinch of sugar, if desired.
Simmer on stovetop for 30 minutes to an hour, or until fragrant and flavorful!

Notes

A pinch of sugar reduces the acidity of the recipe. It's not necessary, but many people add a pinch of sugar to their tomato sauces.
Mild Italian Sausage adds delicious flavors to this recipe. If you prefer a spicier version, try hot or spicy Italian sausage. Alternatively, you can also use ground beef.
Substitute dried Italian seasoning for basil and oregano.
Use jarred pasta sauce instead of tomato sauce as a shortcut. Just omit the seasonings to avoid overpowering the sauce.
Swap the stewed and diced tomatoes for each other and add more as desired. This is also my favorite opportunity to use homemade canned tomatoes when I have those on hand.
Tomato Paste is the key to thickening spaghetti sauce or any other tomato-based sauce. Start with the specified measurement, then add more if you like a thicker sauce. For a few dollars more, you can buy this in a TUBE! I always end up throwing half the can out otherwise. Save money here and always have this ingredient on hand.
Spaghetti noodles are the ideal pasta choice for this sauce! Angel Hair, Fettuccini or other long noodle will also work. Whole wheat pasta noodles, gluten-free pasta noodles, zoodles, and other pasta substitutions will work, too.

Nutrition

The post Homemade Spaghetti Sauce appeared first on Southern Cravings.

Sticky, Oven Baked BBQ Chicken Wings

Anna Kate — Thu, 14 May 2020 18:41:35 +0000

Baked instead of fried, these chicken wings are tender on the inside and covered with perfectly sticky BBQ sauce on the outside. Nothing quite says game-day like these oven-baked wings!

Serve these up with other game-day snacks like nachos, pasta salad, or other appetizers!

About this recipe

The great thing about this recipe is that there are no rules! That’s right, you can marinate them in any sauce that strikes your fancy. For this recipe, I used the Caribbean Jerk marinade I grabbed from Kroger’s sauces section.

I dumped the frozen wings in a bowl, tossed them with the marinade, and let them do their thang until we were ready to cook. These always turn out perfectly done each and every time we make them.

You can also switch up the marinade to anything you like, including a dry rub.

Best Tools for this recipe

Baking sheet with a fitting rack – We always line a baking sheet with foil, and use the baking rack that came with the sheet. The baking rack allows air to circulate around the food instead of one side at a time. If you don’t have a baking rack and only a baking sheet, these will still be finger-licking good!
Meat thermometer – Ideal for making sure your chicken is cooked to the appropriate temperature.
Silicone Brush – Silicone brushes are best for basting the wings to get that sticky sauce action. I prefer silicone as they seem to come clean much easier than brushes with bristles.

I prefer using the silicone brushes over brushes with bristles. I think they are more sanitary and do not hold bacteria.

Steps for Making the Wings

Marinate the wings in a sauce or rub of your choice for at least 30 minutes or up to 1 day.
Line a baking sheet with foil and place the accompanying baking rack inside the baking sheet. Spray with cooking spray.
Place wings on the rack and inside of a preheated 400F degree oven for 20 minutes. Reserve 1 cup of the marinade from the chicken.
After 20 minutes, remove from the oven and baste with the reserved marinade using a silicone brush on both sides. Flip chicken so the underside is now facing up. Discard all remaining marinade.
Place back in the oven and continue cooking for another 20 minutes, or until the internal temperature reaches 165F degrees.
After the chicken is done cooking, you can continue basting with fresh BBQ sauce of your choice, or serve and allow others to sauce and season their own wings.

Tip: Don’t continue to cook them much past the 40-minute mark – just until the exterior of the wings begin to caramelize.

Tips for sticky wings

The biggest tip for sticky chicken wings is using a sauce with sugar…which almost every sauce would have that included in the ingredients already.

Basting the wings halfway through the cooking process with the reserved helps big time with the stickiness.

It’s still safe to use the reserved marinade at this point because you will continue the cooking process. BUT, please make sure to discard the remaining marinade after this step. It is never safe to reuse any marinade – ever.

FAQ for Sticky Chicken Wings

At what temperature are chicken wings done?

When a meat thermometer reads 165F degrees internally.

What can I serve with wings?

Whatever you want! Wings go well with other gameday snacks (nachos, pretzels, chips, fries, etc.) or a side salad works too! We like to enjoy these with a cold beer!

How long can you marinate chicken wings?

There’s no marinating time limit, but the flavors will become more intense the longer meat marinates.
**I recommend at least 2-3 hours for the best flavor, but no less than 30 minutes.

Do you marinate chicken wings?

Yes! You can use a wet marinade (like a sauce) or a dry rub to infuse flavor into the chicken wings.

Here are some ideas for marinade sauces:
– Italian dressing
– Caribbean Jerk
– BBQ sauce

How do you prepare wings?

I place all of the wings in a bowl and cover with marinade.
– If they are frozen, you can allow them to thaw on the counter for no more than 4 hours (or until thawed) to avoid any funky bacteria. Once thawed, place back in the fridge until ready to cook.
– If they are thawed, cover the bowl with plastic wrap or lid and place back in the fridge until you are ready to cook.

How many wings should I order per person?

I always estimate 6-8 pieces per person for a meal and 3-5 pieces for snacking.

BBQ Baked Chicken Wings

Baked instead of fried, these chicken wings are tender on the inside and covered with perfectly sticky BBQ sauce on the outside. Nothing quite says gameday like these oven-baked wings!

Course Appetizers

Cuisine American

Keyword Chicken Wings, Game day food, Wings

Prep Time 5

Cook Time 40

Marinade Time 30

Total Time 1 15

Servings servings

Calories 524kcal

Author Anna Kate

Equipment

Ingredients

4 pounds of frozen or fresh chicken wings
Marinade or rub of your choice

Marinade Ideas:

Italian dressing
Dry Rubs
Caribbean Jerk

Instructions

Preheat your oven to 400F degrees.
Marinade the wings in a sauce or rub of your choice for at least 30 minutes or up to 1 day.
Line a baking sheet with foil and place the accompanying baking rack inside the baking sheet. Spray with foil.
Place wings on the rack and inside of a preheated 400F degree oven for 20 minutes. Reserve 1 cup of the marinade from the chicken.
After 20 minutes, remove from the oven and baste with the reserved marinade using a silicone brush on both sides. Flip chicken so the underside is now facing up. Discard all remaining marinade.
Place back in the oven and continue cooking for another 20 minutes, or until the internal temperature reaches 165F degrees.
After the chicken is done cooking, you can continue basting with fresh BBQ sauce of your choice, or serve and allow others to sauce and season their own wings.

Notes

Please read the entire post for details, tips, and more!

Nutrition

The post Sticky, Oven Baked BBQ Chicken Wings appeared first on Southern Cravings.

Chicken Divan Casserole with Homemade Sauce

Anna Kate — Thu, 27 Feb 2020 15:55:01 +0000

This Chicken Divan Casserole is made with tender chicken and broccoli in a rich and creamy sauce. This is our go-to for weeknight dinners, served over rice or noodles. Makes great leftovers and NO “cream of…” soup!

There’s something about the goopy “cream of…” canned soup that just irks me. BUT! I’ve included a simple tutorial to make your own condensed cream of mushroom soup, instead.

This recipe isn’t exactly for the calorie counters: It does include cheese, butter and milk to make the sauce, but it’s worth the extra calories for sure!

Ingredients for Chicken Divan:

Chicken: You can use leftover chicken from my oven roasted chicken recipe, pick up a pre-made rotisserie chicken from the deli, or poached chicken. You can use chopped or shredded. It’s a matter of preference.
Broccoli: This recipe uses steamed, frozen broccoli. Make sure to drain well and allow to dry after steaming. Frozen broccoli does release some water, but the casserole will not be watery or affect the taste. If preferred, you can use fresh, steamed broccoli.
Sauce: It’s basically a Mornay sauce, which is a roux, with milk, broth and white cheddar cheese. It’s thick, rich and is the base for many casseroles.
Mushrooms: Since the traditional recipes call for cream of mushroom soup, I chop up fresh mushrooms and add them in separately from the sauce. It all gets mixed in anyway!
Cheese: You can use yellow cheddar or white cheddar. The taste is about the same. This recipe uses white cheddar, with a mix sprinkled of yellow and white cheddar sprinkled on top.
Topping: I use Pepperidge Farm Stuffing mix for the breadcrumbs. While we don’t use this product for making stuffing or dressing, this is great for breadcrumbs! If you have homemade breadcrumbs, you can use those too.

How to Make Chicken Divan Casserole

First, shred or chop your precooked chicken and place in the bottom of a greased 9 x 13 inch casserole dish.
Top the chicken with broccoli and sauteed mushrooms.
Make the roux, add in cheese and simmer until it becomes a thick cheese sauce.
Pour over the chicken, broccoli and mushrooms.
Top with cheese, then breadcrumbs.
Bake and enjoy!

Make Ahead Instructions:

This is a great recipe to make ahead of time. Just assemble all the way up to the breadcrumb topping, then cover and refrigerate.

About 30 minutes before you are ready to bake, set the casserole out to come to room temperature. Add the breadcrumbs, then bake per the recipe.

What does Chicken Divan mean?

This recipe was named after the Divan Parisien Restaurant in the New York City Chatham Hotel where it was the signature dish almost 100 years ago!

How do you reheat Chicken Divan?

I love a good recipe that reheats easily! The topping won’t be as crisp, but all of the flavors will still be just as delicious!

Preheat your oven to 350F degrees and bake the leftovers in the casserole dish, uncovered, for about 30 minutes or until warmed through.

This is also great stuffed inside a crispy baked potato, or served over mashed potatoes.

Chicken Divan Casserole with Homemade Sauce

Course Dinner Recipes

Cuisine American

Keyword casserole, comfort food

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 235kcal

Author Anna Kate

Equipment

Ingredients

For the Sauce:

1 tablespoon butter
3 tablespoons all-purpose flour
½ cup milk
½ cup chicken broth
2 cups cheddar cheese freshly grated, plus more for topping
salt and pepper to taste

For the Casserole:

3 cups chicken shredded (about 2 breasts)
2 cups broccoli florets chopped bite-sized
12 ounces baby bella mushrooms chopped
1 clove garlic minced
1 tablespoon butter

For the Breadcrumb Topping:

1 tablespoon butter melted
½ cup Pepperidge Farm Stuffing Mix

Instructions

Preheat the oven to 375°F. Coat a 9×13 baking dish with nonstick spray and set aside.

Prep the casserole ingredients:

Place chicken and broccoli into the prepared dish.
In a skillet over medium-high heat, melt 1 tablespoon of butter and add mushrooms. Saute until tender and soft. Add on top of the chicken and broccoli.

Make the sauce:

In the same skillet, add another tablespoon of butter and melt over medium heat. Then, add in 1 tablespoon of flour at a time, whisking constantly so the butter and flour does not burn.
As the butter and flour becomes a paste, stir in milk. As it begins to thicken, add in chicken broth and continue stirring.
Add in 2 cups of cheddar cheese. Continue to stir until the cheese has melted and the sauce is smooth.

Assemble the casserole:

Pour the sauce mixture evenly on top of the chicken, broccoli and mushrooms.
Sprinkle the cheese evenly on top.
Melt the remaining 1 tablespoon of butter and stir in the breadcrumbs. Evenly sprinkle the breadcrumbs on top of the cheese layer.
Bake for 35 minutes, uncovered, until golden on top. Serve warm over rice or pasta.

Notes

Please read the entire post for details, tips, and more!

Nutrition

The post Chicken Divan Casserole with Homemade Sauce appeared first on Southern Cravings.

Sheet Pan Shrimp Boil

Anna Kate — Thu, 23 Jan 2020 16:10:25 +0000

The easiest way to make a shrimp boil in the oven! This sheet pan shrimp boil recipe is a great alternative to a low country boil. Made on one sheet pan, this version of the summertime classic still has all of your favorite flavors but without all of the hassle! Skip the newspaper, propane tanks, and boiler pots for this weeknight-friendly version of a delicious seafood boil.

You may be familiar with a Low Country Boil. It is a delicious combination of shrimp (or crawfish or seafood), sausage, potatoes, and corn. It’s usually served outdoors on a giant table covered in tarps and newspaper. It’s a super-easy way to feed a crowd, but the hassle is not ideal for weeknights.

Why I Love this Recipe

Bringing the seafood boil inside, you can have those delicious summertime flavors any day of the week and any time of the year. This recipe is SO easy because all you need is one large baking pan. Simply layer, season, repeat for a seafood feast ready in about 45 minutes!

You can even switch up the ingredients and add crab legs, lobster tails, and other seafood.

Plus, I love that the clean up is super easy. Since it’s on one sheet pan, just store the leftovers in the refrigerator and stick the sheet pan in the dishwasher. Easy Peasy!

Ingredients

This recipe is delicious and made with the most basic ingredients.

Sausage: A spicy sausage is definitely recommended for this recipe. Andouille sausage or Conecuh sausage is my personal favorite. It’s spicy and zingy without overpowering your taste buds. You can also use kielbasa for a milder flavor.
Vegetables: The corn and potatoes make up the hearty side dishes for this one-pan meal. These are cooked at a longer interval than the shrimp.
Shrimp: Look for fresh (not frozen or farm-raised) shrimp. Living near the Gulf Coast makes this easy; however, your local seafood market or grocery store should be able to help you. Purchase with the shells on!

How to Make an Oven Baked Shrimp Boil

This sheet pan shrimp boil requires very little prep work and is baked in intervals so each layer is cooked to perfection.

Preparation

Get all of your ingredients ready! Wash your potatoes, and halve them if they are extra large. New potatoes should be no larger than 2 inches in diameter.

Next, halve your lemons, corn cobs, and quarter an onion.

Cooking Steps

Step 1: Bake the Potatoes and Corn

Layer potatoes, corn, lemon, and onion on a large sheet pan that’s lightly greased. Drizzle ingredients with olive oil and toss to coat.

For easier clean up, line the pan with heavy duty aluminum foil.

Then, bake until the potatoes are easily pierced with a fork. This usually takes about 20-30 minutes depending on the size of the potatoes.

Step 2: Cook the Sausage and Shrimp.

Remove the pan from the oven, and layer the sausage and shrimp on top of the corn and potatoes. Add a few pats of butter and sprinkle with Old Bay seasoning. No need to toss or stir.

Return to the sheet pan to the oven until the shrimp are bright pink and opaque – about 8-10 minutes.

Don’t forget, the shrimp will continue cooking after you remove them from the oven. Allowing the meal to rest for a few minutes before serving is recommended.

Serve this hot with garlic butter for dipping!

Cooking Tips

Use Fresh Shrimp

When buying shrimp, always purchase fresh, never frozen or farm-raised. Yes, this will be more expensive, but the quality and flavor will be well worth it!

Avoid any shrimp that have been farm-raised or have an ammonia-like odor or slimy shells. Those are big red flags to shrimp that may not have been properly handled and could be dangerous to your health, or simply, not the best flavor.

Specifically for this recipe, shell-on, jumbo shrimp is 100% necessary! This recipe cooks the shrimp inside the shell to avoid overcooking.

Variations

Adding different types of seafood is a popular choice! Here are some ideas to add in place of shrimp:

Crab legs
Lobster tails
Crawfish
Mussels
Scallops
Salmon

Please note, this recipe’s time and temperature has not been tested with those mentioned above.

Serving Suggestions

We like to serve this with some crusty, French bread or cornbread. Don’t forget the garlic butter dipping sauce.

You can plop the sheet pan right in the middle of the table or serve buffet style. If you need a few side dishes to fill out the meal, serve a pasta salad or green salad.

FAQ: Sheet Pan Shrimp Boil

How do you know when shrimp are done?

Shrimp are done when the tails are bright pink and the white slightly opaque.

Remember, the shrimp will continue cooking even after removing them from the oven. The shell creates insulation around the flesh.

If you think the shrimp are almost done – but not quite – remove from the oven and wrap the sheet pan with foil for about 5 minutes. It’s much easier to return the pan to the oven, than turn back cooking time.

When the shrimp are done, remove from the oven and serve!

How do you bake a Low Country Boil?

Baking in layers is the way to go! First, layer your corn, potatoes, and lemon on the sheet pan. Bake until the potatoes are tender.

Then, add the shrimp on top of the potatoes and corn, and bake for about 8-10 minutes.

Can you reheat a seafood boil in the oven?

Yes! Slowly warm the leftovers in a 350 degree oven on a sheet pan, wrapped in foil, for about 15-20 minutes.

Can you eat leftover seafood boil?

Yes, a seafood boil can be stored in the fridge for up to 4 days and eaten as leftovers, reheated in the oven.

Can you cook shrimp with shell on?

Yes! Cooking shrimp with the shell on will prolong the cooking time but yield tender results. Otherwise, the shrimp may come out rubbery in texture and overcooked.

Is it better to buy fresh or frozen shrimp?

Always opt for fresh, wild-caught shrimp. If necessary, frozen shrimp can be used as well but should be wild-caught.

How long do you cook shrimp?

Because they are so small, shrimp only need about 2-3 minutes in boiling water, or about 8-10 minutes in the oven – with the shell on.

Storing and Reheating Shrimp Boil

Store leftovers in an air tight container for no longer than 4 days.

When reheating, I recommend covering a serving on a sheet pan and warming in a 350F degree oven for about 15-20 minutes, or until warmed through.

The shrimp might be a tad over cooked, but it will still have great flavor – even for leftovers! I wouldn’t recommend reheating this in the microwave.

More Seafood Recipes

Sheet Pan Shrimp Boil

Course Main Course

Cuisine Cajun

Keyword low country boil, Seafood, Shrimp

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 480kcal

Author Anna Kate

Ingredients

2 pounds jumbo shrimp raw, shells on
1 pound new potatoes whole
3 ears corn halved (or 6 mini ears)
1 yellow onion quartered
4 tablespoons butter sliced into 1/4 inch pats
1 pound smoked Andouille sausage sliced into 1/2 -inch slices
2 lemons halved and seeds removed
1 tablespoon Old Bay Seasoning

Instructions

Preheat your oven to 400F degrees.
Spray a large baking sheet (9×13 or larger) with cooking spray.
Place potatoes, onion quarters, corn cobs, and 2 lemon halves on the sheet pan.
Drizzle sheet pan ingredients with olive oil and toss to coat.
Place in preheated oven and bake for 30 minutes or until potatoes are fork-tender.
Remove the sheet pan from the oven. Toss ingredients, and add shrimp in a single layer on top.
Add butter pats and sprinkle Old Bay seasoning on top of sheet pan ingredients.
Return the pan to the oven for 8-10 minutes, or until shrimp are done.
Remove from the oven, squeeze remaining lemon halves over the ingredients, and serve.
Serve with melted butter for dipping and french bread.

Notes

*Please read the article above for complete information, cooking tips, and more.*

Ingredient Substitutions

Fresh or defrosted corn cobs will work for this recipe. Buy them already halved for added convenience.
Andouille sausage is preferred, but any Cajun, smoked, or spicy sausage will also work for this recipe. Choose flavor according to taste.

Storing & Reheating Leftovers

Store leftovers in an air-tight container for no longer than 4 days.
To reheat, spread on a sheet pan and cover with foil. Warm in a 350F degree oven for about 15-20 minutes, or until warmed through. I wouldn’t recommend reheating this in the microwave.

Choosing Shrimp for this Recipe

Avoid any shrimp that have been farm-raised or have an ammonia-like odor or slimy shells. Those are big red flags to shrimp that may not have been properly handled and could be dangerous to your health, or simply, not the best flavor.

Specifically for this recipe, shell-on, jumbo shrimp is 100% necessary! This recipe cooks the shrimp inside the shell to avoid overcooking.

Nutrition

The post Sheet Pan Shrimp Boil appeared first on Southern Cravings.

Hearty Vegetable Soup Recipe with Pulled Pork

Anna Kate — Wed, 06 Nov 2019 16:37:11 +0000

A hearty vegetable soup recipe is just what you need on cold winter nights. Full of rich flavor with plenty of vegetables, this is like a big bowl of comfort and warmth!

If you haven’t noticed, I’m into soup recipes that have flexibility. I rarely follow a recipe, but when I created this soup with leftover pulled pork, I had to jot it down. Let me tell ya, this goes great with a slice of southern cornbread!

This soup can be made with or without meat. You could use leftover roasted chicken and make this with homemade chicken stock, or really any meat that needs to be used up.

It’s rich with flavors of Worcestershire sauce, roasted tomatoes, frozen vegetables and a kick from the buffalo sauce. You can make this for game day, hectic weeknights, or for anytime. Just dump in a pot and simmer while you get stuff done!

Why You Should Make this Soup:

Uses frozen veggies – perfect for throwing together last minute!
Can simmer all day or made in a flash!
Uses up leftover pork, beef or chicken! Leave out the meat for a vegetarian option!
Kids get their veggies!
Veggies can be subbed for picky eaters!

How to Cook Vegetable Soup

You can make this on the stove while you buzz around the house, in the slow cooker while you run errands, or in the pressure cooker for a quick weeknight meal. I used my favorite dutch oven!

Here’s How to Do it:

1. Roughly chop a yellow onion and saute with a clove of garlic in a dutch oven until translucent.

2. Add leftover meat and stir occasionally until brown bits form on the bottom of the pot. Sometimes the meat will release extra water or moisture…just continue sauteing until the extra moisture evaporates.

3. Add in veggies. I use frozen Lima beans, carrots and okra.

4. Add in one can of stewed tomatoes and diced tomatoes.

5. Add chopped new potatoes and vegetable broth. Season with salt and pepper, chili powder and sauces. Stir until well-combined.

The soup is ready when the potatoes are tender, but I like to cook this all day long to get all the rich flavors!

Hearty Vegetable Soup Recipe

A hearty vegetable soup recipe is just what you need on cold winter nights. Full of rich flavor with plenty of vegetables, this is like a big bowl of comfort and warmth!

Course Soup

Cuisine American

Prep Time 10

Cook Time 3

Total Time 3 10

Servings

Calories 48kcal

Author Anna Kate

Ingredients

1 to 1 ½ pounds leftover pulled pork*
5 new potatoes cubed
1 yellow onion roughly chopped
2 cloves garlic minced
12 ounces sliced carrots frozen
12 ounces Lima beans* frozen
12 ounces chopped okra frozen
15 ounces diced fire-roasted tomatoes canned
15 ounces stewed tomatoes canned
4 tablespoons Frank’s Hot Sauce
4 tablespoons Worcestershire sauce
2 tablespoons of BBQ Sauce your choice!
4 cups vegetable broth
1 tablespoon chili powder

Instructions

Roughly chop a yellow onion and saute with garlic in a dutch oven until translucent.
Add leftover meat and stir occasionally until brown bits form on the bottom of the pot. Sometimes the meat will release extra water or moisture…just continue sauteing until the extra moisture evaporates.
Add in veggies. I use frozen Lima beans, carrots and okra.
Add in one can of stewed tomatoes and diced tomatoes.
Add chopped new potatoes.
Add vegetable broth and season with salt and pepper, chili powder and sauces. Stir until well-combined.
Bring the soup to a boil, then simmer for about 3-4 hours until potatoes are tender.

Notes

Pulled pork can be substituted for pulled chicken or beef.
This recipe calls for frozen vegetables, but fresh vegetables can be used.
Vegetables are easily substituted for what is available to you!

Nutrition

The post Hearty Vegetable Soup Recipe with Pulled Pork appeared first on Southern Cravings.

Dutch Oven Roasted Chicken

Anna Kate — Wed, 09 Jan 2019 16:12:04 +0000

There’s nothing more traditional than a Sunday dinner of juicy Dutch Oven Roasted Chicken. Juicy, tender and flavors of lemon, rosemary and thyme make this a meal you can re-purpose all week.

My favorite part about this recipe is that the leftovers will carry you throughout the week on topped on a salad, paired with sides or used in a soup. Don’t forget to save the bones for chicken stock!

How to Make Dutch Oven Roasted Chicken

Instead of a roasting pan, I use a heavy dutch-oven pot for cooking. You can even use this same recipe for a Thanksgiving turkey!

To begin: Remove the giblet bag from inside of the chicken. Rinse and pat the chicken dry.

Smear the butter underneath the skin of the chicken.
Place the fresh herbs underneath the skin as well.
Squeeze both halves of the lemon over the chicken and place inside the cavity.
Season with salt and pepper. If desired, place an onion, carrots, celery and/or potatoes inside and around the bird. Arrange remaining herbs around the chicken.

TIP: In order to keep your chicken moist while cooking, baste regularly! During the cooking process, pull the chicken out of the oven and fill your baster with juices from the bottom of the pan and carefully baste them onto the chicken.

How to Smear Butter Underneath the Skin

Gently lift up the skin and place the butter inside, pushing the butter down and all over the chicken skin from the outside as well.
Room temperature butter works best for this step.

How do I make my chicken skin crispy?

Two words: Butter & Basting.

To get the best and crispiest chicken skin, lots of butter is required. By smearing the butter underneath the skin of the chicken, you will get beautifully browned and crispy outer skin. I can’t even describe the amount of flavor this gives the entire recipe.

Oven-Roasted Chicken with Lemon and Herbs

There’s nothing more delicious or more traditional than a Sunday dinner of juicy Oven-Roasted Chicken. This recipe is easily paired with any side and uses the same recipe as your Thanksgiving Turkey!

Keyword Chicken, Dutch Oven, Roast

Prep Time 15

Cook Time 3

Total Time 3 15

Servings Servings

Calories 385kcal

Author Anna Kate

Ingredients

4 tablespoons butter softened
4 pound chicken whole
1 lemon halved and seeded
1 clove garlic minced
sage fresh sprigs
rosemary fresh sprigs
salt and pepper to taste

Instructions

Preheat the oven to 400°.
Mix room temp butter and garlic in a small bowl. Smear the butter with your hands all over the bird and underneath the skin. Put the chicken breast side up in a Dutch Oven that will accommodate it with room to spare.
Carefully, slide herbs underneath the skin. Put the remaining herbs and onion halves inside the cavity.
Squeeze out both lemon halves over the bird and place inside cavity. Season with salt and pepper.
Roast the chicken, basting every 20 minutes in the oven for about 3 hours, or until the internal temperature reaches 165. The bird should be golden brown all over with a crisp skin and have buttery, lemony juices of a nut-brown color in the bottom of the pan.

Nutrition

The post Dutch Oven Roasted Chicken appeared first on Southern Cravings.

Low Country Boil Recipe

Anna Kate — Tue, 14 Aug 2018 15:27:19 +0000

This low country boil recipe features corn-on-the-cob, new potatoes, fresh shrimp, and smoked sausage cooked all in one pot! The full recipe is included below plus a garlic butter dipping sauce and plenty of tips for hosting a Low Country Boil party!

Now, this isn’t exactly something you throw together for a backyard BBQ. BUT, this Southern classic will feed a lot of people on a relatively affordable budget. From start to finish, this recipe takes about 30-45 minutes to cook completely. Then, turn everything out on a newspaper-covered table and dig in!

What is a Low Country Boil?

A Low Country Boil is basically a one-pot meal made with regional staples. Louisiana, South Carolina, and New England all have their own variations. Since I grew up close to the Gulf Coast, we generally do this Cajun Style and with fresh shrimp.

Why I love this recipe

This low country boil is perfect for hosting a crowd of people – it’s the ultimate one pot meal! The shrimp, potatoes, corn, and smoked sausage make this a super hearty meal. There’s no need for any additional side dishes. Just serve with melted garlic butter for dipping!

While this can be done on the stove top, I highly recommend doing this outside with a boiler. The experience is completely different…and so much fun! Once finished cooking, it’s poured out onto newspaper or butcher paper and eaten by hand.

If you need an inside alternative, consider my sheet pan shrimp boil.

Finish with a slather of butter and douse in McCormick OLD BAY® Seasoning. It is so delicious you will certainly forget to take decent pictures throughout the process. It really doesn’t get much better than this, y’all!

Ingredient Notes

Shrimp: You’ll want fresh, peel-on shrimp for this recipe. Peeled or pre-cooked shrimp will overcook and become rubbery.
Corn and Potatoes: Aside from the shrimp, the vegetables are the heart of this recipe. The corn and potatoes serve as the side dish and as “filler” ingredients to the shrimp.
Smoked Sausage: I prefer using Conecuh sausage, but keilbasa or your favorite smoked sausage will work too.
Seasoning: You can’t do a seafood boil without Old Bay seasoning! Instead of measuring out the seasoning, use the low country boil bags. Find these at your supermarket.

Equipment Notes

Here are a few items you will need to make this recipe a success:

Boiler Pot: I recommend purchasing a complete kit with a basket, lifting rack, hook, and burners.
Butcher Paper: Use this for serving the low country boil

How to Make a Low Country Boil

Preparation

Organization is key! There are a few different cook times for each ingredient, so having everything prepped ahead of time will save you a lot of hassle.

Figure out if you are cooking inside or outside. Then, prepare your ingredients and line them up in the order they are cooked. Corn cobs and sausage should be cut, shrimp should be rinsed, lemons and onion halved, and potatoes should be washed.

Cooking Times for Ingredients:

Potatoes: About 20 minutes
Corn: About 15 minutes
Sausage: About 5 minutes
Shrimp: About 3 minutes

Step 1: Cook the Potatoes, Corn, and Sausage

Bring your stockpot to a boil and add the seasoning bags, lemons, and onions. Return to a rolling boil. These first ingredients season the cooking water and infuse flavor to the remaining vegetables, sausage, and shrimp.

Then, add the potatoes and cook for 5-8 minutes, or until slightly tender. Then, add the corn and sausage to the pot and continue cooking until the potatoes are easily pierced with a fork.

Step 2: Cook the Shrimp

Next, turn the heat off and add the shrimp. The shrimp cooks very quickly, so be prepared for the next step before adding the shrimp.

Step 3: Serve

Next, carefully drain the boiler by lifting the basket out of the pot and allowing the water to drain away from the basket. Waterproof pot holders are great for this step!

*Please be extremely careful when transferring the food from the boiling water to the table. Drain your boiler basket well!

Turn the food out onto the butcher paper. Add several pats of butter to the seafood, and sprinkle with additional Old Bay seasoning as desired. Serve immediately with garlic butter for dipping!

Cooking Tips

Setting Up

You will definitely want a set up that can get a little dirty. I recommend using a plastic table or picnic table that can easily be hosed off. You can also layer the table with a tarp and newspaper for extra coverage.

Don’t forget plenty of paper towels!

Timing Ingredients

Since the ingredients all take different times to cook, you will want to time the cooking time for each. The corn, sausage, and potatoes are very forgiving, but the shrimp can easily overcook.

Storing and Reheating

Store leftovers in an air tight container in the refrigerator for up to 3 days.

To reheat, microwave at one-minute increments until warmed through.

More Seafood Recipes

Low Country Boil Recipe

Keyword Seafood, Shrimp

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 426kcal

Author Anna Kate

Equipment

Propane Boiler Kit

Ingredients

1 box ZATARAIN'S Crawfish Shrimp and Crab Boil in a bag use both bags!
2 lemons halved
2 onions halved
5 pounds new potatoes whole
48 ounces smoked sausage 3 packages; cut into 1 inch pieces
8 ears corn husked and halved
5 pounds jumbo shrimp raw and unpeeled
12 ounces light beer
8 tablespoons butter
Old Bay Seasoning

Instructions

Fill a 7-gallon stockpot halfway with water. Add the seasoning bags, lemons, beer, and onions and bring to a rolling boil.
Add the whole potatoes to the pot. Allow the water to return to a boil and cook 5-8 minutes. Check the tenderness with a fork.
After 8 minutes, add the corn halves. Bring the water back to a boil and cook 5 minutes.
Add sausage to the pot. Cook for 5 minutes, or until the potatoes are easily pierced with a fork.
Turn off the heat. Add the shrimp, and cook until the shrimp turns pink, about 3 minutes. Be careful to not overcook the shrimp!
Carefully drain the boiler or stockpot. Add several pats of butter and sprinkle with Old Bay. Serve on newspaper or a platter.

Notes

Shrimp, Crab, Crawfish, Lobster can all be used in this recipe.
If your shrimp is peeled before cooking, carefully monitor during cooking process so to not overcook.

Nutrition

The post Low Country Boil Recipe appeared first on Southern Cravings.

Make Homemade Pizza with Store Bought Dough

Anna Kate — Tue, 23 May 2017 04:55:07 +0000

Learn how to make homemade pizza with store-bought dough. If you love a delicious homemade pizza, this recipe is a great alternative to making pizza dough from scratch. All you need is about 30 minutes, your favorite toppings, and store-bought pizza dough.

We love a good pizza night! And this homemade pizza is always a top request in our house. It’s a super easy recipe to make and customize to everyone’s tastes. Perfect for those picky eaters!

The great thing about this recipe is that it doesn’t require any special equipment or tools. You don’t need a pizza stone, pizza pan, or even a rolling pin. You can even get away with using a regular cookie sheet to bake the pizza.

What’s the Best Store-Bought Pizza Dough?

Convenience is super ideal when it comes to dinnertime. So, why spend all that time making homemade pizza dough when you can use the store-bought version for a faster, easier meal? This shortcut trims the work down from 2+ hours to only 30 minutes from start to finish!

Don’t get me wrong, there are some great recipes to make your own dough. But, if you’re anything like me, the premade dough just does the trick!

It’s super easy to roll out and make to your preferred thickness and shape. Small, large, thick, thin, round, square… you can do a LOT of variations with this dough.

Alternatively, most grocery stores have small, individual pizza dough disks that are prebaked and ready to use. This would be a great idea for each family member to have their own pizza.

How to Make Homemade Pizza

Your directions for preparing the dough may vary depending on the brand. Follow the rolling and baking instructions on the packaging for your dough. I’ve listed the basic process for our version below.

First, unroll your refrigerated pizza dough. Mold the dough according to the thickness desired on your pizza stone or baking sheet. It’s optional, but consider brushing the crust with a little olive oil for extra crispiness!

You can also roll the dough out on your countertop. Just be sure to clean your counters before and after. Also, lightly dust your work surface with a little flour if you plan to roll out the dough.

Tip: Let the kids help you mold the dough! We aren’t striving for the perfect pizza, but we are making sure to incorporate fun and learning during the cooking process.

Next, spoon the pizza sauce onto the middle of the pizza dough, and spread it around with the back of a spoon or spatula.

Add shredded Mozzarella cheese. Sprinkle it all around, about an inch from the edges.

Top with your favorite meats and veggies. Follow the directions for baking on the pizza dough packaging.

We like to turn on the broiler at the end of the cooking time to get an even crispier crust and brown the cheese slightly. But, this is optional.

Pre-baking pizza dough before adding toppings

There may be some differences between dough, but prebaking the pizza crust is always a good move. Prebaking usually takes only 5 minutes or so. Then, add the sauce and toppings and return to the oven to finish baking.

If you don’t bake the raw dough before adding on the rest of the toppings, you could end up with a soggy crust that’s under-cooked toward the center.

You’ll need to reference the packaging instructions to see what the manufacturer recommends.

Pizza Toppings Ideas

The sky is the limit for pizza toppings! Add fruits, vegetables, different sauces, fresh herbs, Italian seasoning, and more for your own unique creation.

The key is not to go overboard with too many toppings. Start with a base or sauce, choose a cheese, and then meats and/or other toppings. Make sure your toppings “match” the flavors you are going for.

For example: If you use olive oil and garlic as a base, mozzarella cheese, mushrooms, spinach, and Italian sausage would be delicious flavors that would work well together.

What kind of sauce goes on pizza?

Classic red tomato sauce is always a winner! Alternatively, you could also use BBQ sauce, Alfredo sauce, garlic and olive oil, or pesto as a base for pizza.

If you’re really in a pinch, try using leftover spaghetti sauce.

What’s the best cheese for pizza?

Mozzarella cheese is the most traditional cheese for pizza. It’s easy to melt and mild in flavor. Other cheeses you might consider include goat cheese, fontina, smoked gouda, cheddar, or even parmesan cheese.

What vegetables go well on a pizza?

Leftover veggies would work really well on a pizza because they are already precooked and tender. Try caramelized onions, pickled red onions, fresh spinach, mushrooms, canned artichokes, sundried tomatoes, red peppers, bell peppers, and more.

What meats go well on a pizza?

For meats, try crumbled sausage, chicken, bacon, pepperoni, diced ham, and more.

What are the 3 best pizza topping combinations?

Need some “pre-built” ideas? Here are combination ideas for a 3 topping pizza:

Pepperoni, Mushrooms, and Banana Peppers
Sausage, Mushrooms, and Green Olives
Pepperoni, Green Olives and Bacon
Pepperoni, Sausage, and Banana Peppers
Bacon, Pineapple, and Mushroom
Pepperoni, Mushroom, and Green Pepper
Ham, Jalapenos, and Pineapple
Italian Sausage, Black Olives, and Artichoke Hearts
Pepperoni, Onion, and Green Pepper
Ham, Mushroom, and Green Pepper
Mushroom, sausage, and pepperoni

3 Ways to Reheat Pizza: Oven, Air Fryer, and Skillet

Air Fryer: Reheating pizza in the Air Fryer is a game-changer. The slice of pizza will taste super fresh with a crispy crust that’s not chewy! Follow those directions here.
Oven: To reheat in the oven, place the slice(s) on a piece of foil directly on the oven’s rack. Bake in a 350-degree preheated oven for about 10 minutes or until warmed through.
Skillet: To reheat in a skillet, place the slice(s) of pizza in a skillet and place the lid on. Cook on low to medium heat for about 10-15 minutes.

Easy Homemade Pizza with Store Bought Dough

Learn how to make homemade pizza with store-bought dough! If you love a delicious homemade pizza, this recipe is a great alternative to making pizza dough from scratch. All you need is about 30 minutes, your favorite toppings, and store-bought pizza dough.

Course Dinner Recipes

Cuisine American

Keyword homemade pizza, Pizza

Prep Time 10

Cook Time 15

Additional Time 5

Total Time 30

Servings

Calories 205kcal

Author Anna Kate

Ingredients

1 pizza dough store bought
2 cups mozzarella cheese shredded
16 ounces pizza sauce
Other Toppings of Your Choice!

Instructions

Preheat oven according to directions on can. If using classic crust: Heat oven to 425°F.
Unroll Pillsbury Pizza Crust from can and place on pizza stone or baking sheet.
Spoon sauce onto the dough and spread evenly.
Sprinkle cheese across pizza. Be sure to cover all the way to the edges.
Top with your favorite pizza ingredients.
Bake for 14-18 minutes, until edges are golden and cheese is melted.

Notes

*Reference the premade dough's instructions for prebaking and baking times and temperature.

Don't go overboard with too many toppings. Start with a base or sauce, choose a cheese, and then meats and/or other toppings. Make sure your toppings “match” the flavors you are going for.

Tips on reheating pizza.

Nutrition

The post Make Homemade Pizza with Store Bought Dough appeared first on Southern Cravings.