Crowd Pleasers - Southern Cravings

Sassy Scotty Chicken Salad Chick Copycat Recipe

Anna Kate — Wed, 05 Jun 2024 16:56:14 +0000

If you love the Sassy Scotty Chicken Salad from Chicken Salad Chick, I’ve got the perfect copycat recipe for you! This recipe is made with bacon bits, rotisserie chicken, cheddar cheese, and ranch dressing and comes together for an absolutely addicting chicken salad! It’s super easy to make, affordable, and delicious. It’s not your average chicken salad recipe!

You really can’t go wrong with a classic chicken salad recipe, but the flavors in this version are next level! I love to make this at the beginning of the week and have it for lunch and quick dinners during the summertime. It’s refreshing and filling, too.

Sassy Scotty Chicken Salad

If you haven’t had the pleasure of visiting a Chicken Salad Chick restaurant, you are missing out! It’s a casual little spot that serves up delicious variations of pimento cheese, chicken salad, and a few other delicious side dishes (grape salad is my favorite!).

It’s a great place to grab a few items to go or have a quick bite to eat with a friend. The flavors are named with quirky little titles, like this Sassy Scotty recipe, made with bacon, cheddar, and ranch flavors. It’s probably my favorite flavor they offer.

Other flavors include Classic Carol, which is your typical chicken salad recipe. Fancy Nancy incorporates fruits and nuts. Buffalo Barclay is the buffalo version. The list goes on!

Knowing how to make a great chicken salad is part of Southern tradition. It’s also the perfect dish to take to a potluck or to make for quick sandwiches by the pool. I even like to snack on this with crackers, too!

Why I Love This Recipe

Simplicity: With only a few basic ingredients, including cooked shredded chicken, cheddar cheese, bacon crumbles, and ranch dressing, this recipe is simple but packed with flavor.
Budget-Friendly: Utilizing basic pantry staples and affordable ingredients, this recipe proves that delicious meals don’t have to break the bank.
Texture & Flavor: The combination of tender chicken, sharp cheddar cheese, crispy bacon, and creamy ranch dressing creates a savory blend of textures and flavors that make this chicken salad crave-able!
Quick Preparation: With straightforward steps and no-fuss techniques, you can whip up this salad in no time, making it a convenient option.
Versatile: Serve a scoop of chicken salad as a dip with crackers, on a croissant, or on a bed of fresh greens for a light and satisfying lunch or dinner.

Ingredient Notes and Substitutions

Cooked Shredded Chicken: I use a store bought rotisserie chicken for convenience, but you can also use poached chicken breasts, chicken tenderloins, or canned chicken.
Cheddar Cheese: Adds a sharp, tangy flavor and creamy texture. I prefer to shred my own cheese, but pre shredded cheese will work just fine.
Bacon Crumbles: Feel free to swap bacon bits for strips of bacon. Just make sure you get the real bacon bits and not artificial products.
Ranch Dressing and Mayonnaise: For the mayo haters, there’s zero mayonnaise flavor in this chicken salad recipe. The mayo and ranch packet make a delicious binder for the rest of the ingredients and add additional flavor. I will say that Duke’s Mayonnaise is a favorite!

How to Make Sassy Scotty Chicken Salad

Step 1: Prep the Chicken and Bacon

To start, shred the chicken into bite-sized pieces, and chop the bacon slices. As mentioned above, you can also use a store-bought rotisserie chicken and pre-made bacon bits as shortcuts.

Alternatively, you can also poach your own chicken. It’s a super easy process and only takes a few minutes!

Step 2: Assemble the Salad

To make the dressing, stir together the mayonnaise, ranch dressing, garlic powder, onion powder, salt, and pepper in a large mixing bowl.

Next, add the shredded chicken, celery, green onion, cheddar cheese, and bacon to the same bowl and stir to combine.

Chill in the refrigerator until you are ready to serve! To enjoy this just like the Chicken Salad Chick restaurant, serve on a croissant.

Tips

Reserve some bacon crumbles and green onion for garnish.
For a spicy kick, sprinkle crushed red pepper flakes into the salad mixture.
Experiment with different cheese varieties such as pepper jack or Swiss for unique flavor combinations.

What to Serve with Chicken Salad

Pair this Sassy Scotty Chicken Salad with freshly baked croissants or toasted whole grain bread for a satisfying meal. For a lighter option, serve on a bed of lettuce drizzled with balsamic vinaigrette for a refreshing contrast.

Here are a few ideas for side dishes:

Potato Salad
Egg Salad – have a salad duo for lunch!
Potato Chips
A cup of vegetable soup
Broccoli Salad
Grape Salad

Frequently Asked Questions

Can I use store-bought rotisserie chicken for this recipe?

Absolutely! Using pre-cooked rotisserie chicken saves time and adds an extra depth of flavor to the salad.

How long will the chicken salad last in the refrigerator?

Stored in an airtight container, the chicken salad will keep for up to 3 days in the refrigerator.

Can I freeze the chicken salad for later use?

While technically possible, freezing may alter the texture of the salad, particularly the fresh vegetables and dressing.

What can I serve with this chicken salad for a complete meal

Pair the salad with a side of fresh fruit, kettle chips, or a cup of creamy tomato soup for a well-rounded meal.

Storing Tips

Store chicken salad in an airtight container in the refrigerator. Consume within 3 days for optimal freshness. Freezing is not recommended as it may compromise the texture of the salad.

Sassy Scotty Chicken Salad Chick Copycat Recipe

Course lunch

Cuisine American, Southern

Keyword chicken salad, easy recipes, lunch, meal prep, summer, summer recipes

Prep Time 10

Total Time 10

Servings

Calories 448kcal

Author Anna Kate

Ingredients

2 cups shredded chicken breasts or rotisserie chicken
¼ cup celery finely chopped, about 2 large ribs
¾ cup mayonnaise
3 tablespoons ranch dressing use your favorite bottled ranch
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
3 tablespoons green onion finely chopped (about 2 green onions)
1 cup crumbled bacon about 6-8 slices
1 cup shredded sharp cheddar cheese freshly shredded

Instructions

Shred the cooked chicken breasts or rotisserie chicken. If you are preparing the chicken fresh, set aside to cool.
Chop 6-8 pieces of bacon and add to a skillet over medium-high heat. Cook until all the crumbles are crispy and brown, about 8-10 minutes.
To a large bowl, add the mayonnaise, ranch, garlic powder, onion powder, salt, and pepper. Mix well.
Add the cooled chicken, chopped celery, green onion, bacon, and cheese to the bowl of the mayonnaise mixture. Stir until well-combined.
Chill in the refrigerator until ready to serve.
Serve on a croissant, bed of greens, or sandwich bread!

Nutrition

The post Sassy Scotty Chicken Salad Chick Copycat Recipe appeared first on Southern Cravings.

Easy Peach Cobbler Recipe with Cake Mix

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

Satisfy your sweet tooth with this simple peach cobbler recipe made with canned peaches and dry cake mix! Just a few basic ingredients come together in a deliciously comforting dessert that’s perfect for any occasion. The delicious cake-like topping that forms from the combination of the heavy syrup from the cans of peaches, warm spices, and the melted butter over the top of the cobbler is almost like magic! Get ready to impress your family and friends with this effortless Southern favorite!

Also known as a peach dump cake or peach cobbler dump cake, this is the easiest dessert to make and a good one to have in your back pocket for the summer time. Serve it on its own or with vanilla ice cream for the ultimate summertime treat! Plus, it’s made all in one dish!

Peach cobbler is one of my favorite desserts to make, especially during peach season. But, using canned peaches instead of relying on fresh peaches makes it possible to enjoy my favorite dessert all year long! This easy cobbler recipe is the perfect dessert for unexpected guests or last minute summer get-together. Best of all, it’s prepared and baked all in the same dish, making this a no-fuss, easy dessert that will be a family favorite!

There is no need to knead any dough or make a complicated pie crust. The boxed cake mix creates a crispy, flavorful topping that enhances the warm, juicy peaches perfectly.

Why I Love This Recipe

There’s something magical about the simplicity of this recipe. With just a handful of basic ingredients like canned peaches, cinnamon, nutmeg, cake mix, melted butter, and cornstarch, you can whip up this dessert with a 5 minute prep time!

Simplicity: With minimal ingredients and straightforward instructions, this recipe is perfect for both novice and seasoned bakers alike.
Budget-Friendly: Utilizing pantry staples and affordable canned peaches, this dessert won’t break the bank.
One-Pot Wonder: Crafted entirely in a trusty cast iron skillet, this cobbler minimizes cleanup while maximizing flavor.
Speedy Preparation: From start to finish, you’ll have a steaming, fragrant cobbler ready to devour in no time.
Texture & Flavor: Expect a heavenly contrast of tender peaches against a crisp, buttery crust, infused with warm spices.

Ingredient Notes and Substitutions

Canned Peaches: The canned peaches make this easy to make even when peaches are not in season. Fresh or frozen peaches can be used, adjusting sugar levels as needed for sweetness.
Cinnamon & Nutmeg: These spices add warmth and depth to the cobbler, enhancing the peach filling. Allspice or pumpkin pie spice can be substituted for slightly different flavors.
Cake Mix: The cake mix forms the cobbler’s buttery crust, providing a light and fluffy texture with a slight crisp! Different flavored cake mixes may also be used. Try spiced, white, french vanilla, butter pecan, or even gingerbread.
Melted Butter: Butter adds richness and flavor to both the crust and the peach filling and forms the “crust” of the cobbler. Unsalted or salted butter may be used along with margarine as an alternative, though the flavor may vary slightly.
Cornstarch: Cornstarch works with the syrup from the peaches and thickens the peach cobbler filling, ensuring a luscious consistency.

How to Make Peach Cobbler with Cake Mix

For the complete instructions, see the recipe card below.

Preheat your oven to 350°F and lightly grease a 12-inch cast iron skillet. Making sure your oven is preheated is key to even baking.

You can also use a 9×13 inch casserole dish for this recipe.

Step 1: Make the Peach Filling

To your casserole dish or skillet, combine the peaches, cinnamon, nutmeg, and cornstarch. Stir to combine.

Remember, one can of peaches should be drained and one can of peaches should keep the syrup.

Step 2: Add the Cake Mix

Next, sprinkle the cake mix evenly over the top of the peaches. Do not stir! But, gently press the cake mixture into the peaches with the back of a spoon. The cake mix should be spread evenly across the peaches.

Then, drizzle the melted butter over the cake mix, covering as much surface area as possible. For a golden, crispy crust, ensure the melted butter reaches all corners of the skillet.

Step 3: Bake the Cobbler

Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

You may see places where the butter or filling isn’t reaching the cake mix during baking. In this case, add a few pats of butter to those areas during the last 20-30 minutes of baking.

If the crust browns too quickly, tent the cobbler with foil halfway through baking.

Allow the cobbler to rest for 10-15 minutes before serving with vanilla ice cream!

Expert Cooking Tips

To enhance the flavor of the cobbler, consider adding a splash of vanilla extract to the peach mixture.
For an extra crunch, sprinkle chopped pecans or walnuts over the cake mix before drizzling with butter.
Serve the cobbler warm with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent treat.

Variations

For a seasonal twist, substitute canned peaches with fresh or frozen berries, adjusting the sugar to taste. You could also use canned fruit filling as a short cut. Try apple pie filling, peach pie filling, or another pie filling.
Experiment with different cake mix flavors, such as yellow, white, or spice, to customize the cobbler to your preference.
You could also add brown sugar for extra sweetness.

What to Serve with Peach Cobbler

Pair this with a big scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert experience.

To complement a complete meal, serve it after main dishes like oven-roasted ribs, brisket, oven-roasted pork tenderloin, or a Dutch oven pot roast.

Frequently Asked Questions

Can I use fresh peaches instead of canned?

Absolutely! Adjust the sugar level to taste and consider adding a splash of water or juice to compensate for the moisture lost from fresh peaches.

How do I prevent the crust from becoming soggy?

Ensure the peach mixture is evenly spread in the skillet, and sprinkle the cake mix over it without stirring. This creates a barrier between the peaches and the crust, preventing sogginess.

Can I make this cobbler ahead of time?

While best enjoyed fresh from the oven, you can prepare the cobbler in advance and reheat it in the oven at 300°F for 15-20 minutes before serving.

What’s the best way to store leftovers?

Allow the cobbler to cool completely, then store it in an airtight container in the refrigerator for up to 3 days.

Can I freeze peach cobbler?

Yes, you can freeze the cobbler for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I use a baking dish instead of a cast-iron skillet?

Although you can use a baking dish for this skillet peach cobbler recipe, the crust texture and baking time may be affected. Just ensure you continue checking on it while it cooks.

How do I know when the cobbler is done?

You’ll know this peach cobbler is done when it’s golden brown and slightly firm to the touch. The top should be crusty, and the peach filling should be bubbling.

Storing & Reheating

Enjoy the peach cobbler fresh from the oven for optimal flavor and texture.

If storing leftovers, allow the cobbler to cool completely before transferring it to an airtight container and refrigerating for up to 3 days.

To reheat, place individual servings in the oven at 300°F (150°C) for 15-20 minutes, or until heated through.

For longer-term storage, freeze the cobbler in an airtight container for up to 3 months, thawing overnight in the refrigerator before reheating as directed.

More Dessert Recipes

If you have a sweet tooth like me, you’ll have to check out some more of my favorite dessert recipes like this skillet peach cobbler:

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Easy Peach Cobbler with Cake Mix

Make this easy peach cobbler recipe with cake mix! I love the simplicity of using dry cake mix and canned peaches for this recipe. The delicious cake-like topping that forms from the combination of the heavy syrup from the cans of peaches, warm spices, and the melted butter over the top of the cobbler is almost like magic!

Course Dessert

Cuisine American, Southern

Keyword cake, dump cake, easy dessert, peach cobbler, summer

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 374kcal

Author Anna Kate

Equipment

9×13 inch Casserole Dish
12-inch Cast Iron Skillet

Ingredients

60 ounces canned sliced peaches in light or heavy syrup one can drained and one undrained
1 box yellow cake mix 15.25 ounce package
1 cup butter melted
½ teaspoon nutmeg
2 teaspoons cinnamon
1 tablespoon cornstarch
Cooking spray

Instructions

Preheat the oven to 350 degrees. Lightly grease a 12-inch oven-proof skillet or 9×13 inch casserole dish.
Pour peaches into the baking dish (one can drained, one can undrained). Add nutmeg, cinnamon, and cornstarch. Stir until all combined.
Sprinkle cake mix over the top of the peach mixture. Do not stir, but gently press the cake mix into the peaches with the back of a spoon. Ensure the cake mix is spread in an even layer.
Drizzle the melted butter all over the top of the cake mix, covering the entire mixture.
Bake in the preheated oven until golden brown and the filling is bubbling, about 60 minutes.
Allow to rest for 10-15 minutes before serving with vanilla ice cream or whipped cream.

Notes

If the crust browns too quickly, tent the cobbler with foil halfway through baking.

During baking, you may see dry spots where the butter or filling isn’t reaching the cake mix. In this case, add a few pats of butter to those areas during the last 20-30 minutes of baking.

Nutrition

The post Easy Peach Cobbler Recipe with Cake Mix appeared first on Southern Cravings.

Air Fryer Whole Chicken Wings

Anna Kate — Wed, 10 Apr 2024 10:00:00 +0000

These air fryer whole chicken wings are crispy, succulent, and downright addicting! With just 8 ingredients and the convenience of the air fryer, this recipe delivers mouthwatering results that are impossible to resist. Serve them for game days, potlucks, and backyard get-togethers!

Whether you’re hosting friends and family or just craving a savory snack, these air fryer whole chicken wings are always a hit! Like my air fryer buffalo wings, they turn out perfectly crispy without the mess of a deep fryer.

Why I Love This Recipe

There’s something incredibly satisfying about a recipe that’s easy to make yet delivers crowd-pleasing flavors, and these air fryer whole chicken wings do just that.

Simply toss the chicken wings with a few pantry spices and oil, then let the air fryer work its magic. The result is a plate of wings with crispy skin, juicy meat, and big, bold flavors that the whole family will love.

If you love a good dipping sauce, try this lemon pepper wing sauce! So tangy and delicious!

Ingredient Notes

Besides the chicken, all of the ingredients in this recipe are pantry staples. Here is a breakdown:

Chicken Wings: For air fryer chicken wings, it’s best to use fresh or fully thawed whole chicken wings that you can split into flats and drumettes yourself, or you can buy them already separated.
Olive Oil: Ensures the wings cook up crispy and helps the spices adhere.
Garlic Powder: Brings a rich, aromatic, and ultra-savory flavor.
Onion Powder: Adds depth and a slight sweetness to the spice blend.
Smoked Paprika: Imparts a smoky, slightly spicy undertone but doesn’t overpower the other spices.

Substitutions

Oil: Avocado oil is another option with its high smoke point and neutral taste.
Garlic & Onion Powder: You can also use garlic and onion granules. Substitute them in a 1:1 ratio for a similar seasoning taste.
Smoked Paprika: Chipotle powder or ancho chile powder can offer a similar smokiness, but use them sparingly to avoid overpowering the dish.

How to Make Chicken Wings in the Air Fryer

These air fryer chicken wings are incredibly easy to make, especially with my step-by-step instructions and tips! Here’s everything you need to know.

Preparation

Split the chicken wings and remove the tips by locating the joint that connects the tip to the rest of the wing. Use a sharp knife to cut through the joint, separating the tip from the wing.

To remove the tips completely, simply cut at the joint between the tip and the flat, discarding the tip or saving it for making stock. Meanwhile, set your air fryer to 400 degrees Fahrenheit.

Cooking

Step 1
Pat the chicken wings dry with a paper towel. Thoroughly drying the wings is essential to achieving that perfect crispy exterior.

Step 2
In a medium bowl, toss the wings with olive oil, salt, pepper, garlic powder, onion powder, and smoked paprika until they’re evenly coated. Make sure each wing is well-coated for the best flavor and texture.

Tip: Use my homemade classic chicken wing rub.

Step 3
Grease the air fryer basket and arrange the wings in a single layer. Do not overcrowd the basket, as this will prevent air from circulating freely and result in soggy wings.

Step 4
Bake the wings for 20-22 minutes, flipping them after 10 minutes. Use tongs for easy flipping and to keep the coating intact.

Step 5
Once the wings are done, remove them from the air fryer. If you’d like, you can toss them with your favorite sauce for extra flavor.

Expert Tip

To make the crispiest air fryer whole chicken wings, the real game-changer is making sure your wings are as dry as possible before tossing them with seasonings.

This simple step ensures the skin crisps up perfectly without being steamed inside the air fryer. Moisture is the enemy of crispiness, and taking the time to pat each wing dry with paper towels makes all the difference.

Cooking Tips

Preheat the Air Fryer: While not completely necessary, a preheated air fryer starts cooking the wings immediately, reducing sticking and giving them a crispier texture.

Grease the Basket: Lightly coat the air fryer basket with cooking spray to prevent sticking. This step is necessary even if your basket is non-stick.

Check the Temperature: Check the wings with a meat thermometer to ensure they’re fully cooked. They’re safe to eat at an internal temperature of 165 degrees Fahrenheit.

Let the Wings Rest: Give your chicken wings a few minutes to sit after they finish cooking. This helps redistribute the juices, keeping the meat tender and juicy.

Serving Suggestions

Serve your air fryer whole chicken wings on game day with other finger foods, like air fryer frozen meatballs, ham and cheese sliders, loaded nachos with pulled pork, and pigs in a blanket.

I also love mine with air fryer frozen sweet potato fries or regular air fryer frozen fries for a crispy, comforting pairing. And don’t forget some blue cheese dressing, Alabama white BBQ sauce, ranch, or a spicy aioli to dip the wings into!

Frequently Asked Questions

How do I know when the chicken wings are fully cooked?

Chicken wings are safe to eat when their internal temperature reaches 165 degrees Fahrenheit. Use a meat thermometer to check the thickest part of the wing without touching the bone.

Can I use frozen chicken wings?

Yes, but for best results, thaw them completely and pat them dry before seasoning and cooking. This helps achieve the crispy texture you’re after.

Why are my chicken wings not crispy?

This could be due to excess moisture on the wings or overcrowding in the air fryer basket. Ensure the wings are dry and cook them in batches if necessary.

Storing & Reheating

Air fryer whole chicken wings are best enjoyed fresh, but storing and reheating properly can help you make meals all week long! Let them cool completely before storing them.

Fridge

Cooked chicken wings can be stored in an airtight container in the fridge. They will last for up to 3 days this way.

Freezer

Freezing is an option for longer storage. Arrange the cooked wings on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container for up to 2 months.

Reheating

Reheat the wings in the air fryer at 380 degrees Fahrenheit for a few minutes until they’re heated through and crispy. This method helps maintain the texture and flavor better than microwaving.

More Chicken Recipes

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!

Crispy Air Fryer Chicken Wings

These air fryer whole chicken wings are crispy and downright addicting! With just a few ingredients and the convenience of the air fryer, this recipe delivers mouthwatering results that are impossible to resist. Serve them for game days, potlucks, and backyard get-togethers!

Course Air Fryer Recipes

Cuisine American

Keyword air fryer, cheap dinner, Chicken recipe, Chicken Wings

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 159kcal

Author Anna Kate

Equipment

Air Fryer

Ingredients

1 ½ pounds chicken wings
1 tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
cooking spray

Instructions

Preheat the air fryer to 400°F.
Pat the wings dry with a paper towel.
In a medium bowl, toss the wings with olive oil, salt, pepper and seasonings.
Place the wings in a single layer in a greased air fryer basket.
Bake wings 20-22 minutes until skin is crisp, flipping the wings after 10 minutes.
Remove wings from the air fryer and toss with sauce as desired.

Nutrition

The post Air Fryer Whole Chicken Wings appeared first on Southern Cravings.

Banana Pudding Recipe

Anna Kate — Fri, 15 Mar 2024 17:26:13 +0000

This no-bake banana pudding recipe is not your typical banana pudding! Vanilla wafers and fresh banana coins are layered between sweet, creamy pudding. This crowd-pleasing dessert makes a big batch, perfect for large family gatherings with many mouths to feed.

When hosting a crowd, you need a simple yet delicious dessert like this banana pudding recipe in your back pocket. You can whip up this family favorite with just a few ingredients in no time!

Why I Love This Recipe

My aunt makes this no-bake banana pudding recipe every year for our family lake trip, and I’m not kidding when I say it makes a BIG batch!

The creamy blend of French vanilla pudding, paired with the natural sweetness of bananas and the crunch of vanilla wafers, can only be described as heavenly. Plus, all the ingredients are budget-friendly, making it perfect for large family or potluck-style parties.

This classic recipe is great for anyone looking for a quick, delicious dessert — it’s especially kid-friendly and easily customizable. Best of all, no oven is needed, making it a go-to for warm days when you want an indulgent treat without the heat.

Ingredient Notes

This banana pudding recipe only calls for 7 ingredients, to be exact. Here’s everything you’ll need:

Vanilla Wafers: Provide a sweet, vanilla flavor and a crisp texture that contrasts the creamy layers. The most popular brand is Nilla, but you can use any type you prefer.
Bananas: Bananas add a natural sweetness and soft texture. Make sure to use ripe bananas that are still firm for the best results.
Milk: I use regular milk, but you can use whole milk for a creamier consistency.
French Vanilla Pudding: Since this is a no-bake recipe, it’s important to use an instant French vanilla pudding mix that doesn’t require any cooking to activate.
Cream Cheese: Gives the pudding a rich, tangy flavor and a smooth, thick texture.
Sweetened Condensed Milk: Provides sweetness and a dense, creamy texture.
Frozen Whipped Topping: Adds lightness and fluffiness to the dish, balancing the richness of the cream cheese and condensed milk.

Substitutes

Graham crackers or shortbread can be used instead of vanilla wafers for a different texture and a slightly more buttery flavor.
You can also try regular vanilla, banana, or even butterscotch pudding mix.
Mascarpone cheese can be used instead of cream cheese for a sweeter, richer flavor.
If you don’t have condensed milk, a mixture of evaporated milk and sugar (¾ cup sugar to 1 cup evaporated milk) will work in a pinch.
Freshly whipped cream can be used for a richer taste and slightly heavier texture.

How to Make

Follow my step-by-step instructions below for the easiest way to make a banana pudding recipe.

Preparation

Slice the bananas into even, medium-thick rounds for a consistent texture throughout the pudding. To prevent the bananas from browning, you can lightly toss them in lemon juice. This won’t affect the taste but will keep them looking fresh.

Assembly

Step 1
Layer the bottom of your dish with one bag of vanilla wafers, followed by a layer of sliced bananas. For a firmer base, you can briefly dip the wafers in milk before layering.

Step 2
Combine the milk and French vanilla pudding mix in a bowl. Whisk or use an electric mixer until the mixture is well-blended and smooth.

Step 3
In a separate bowl, blend the softened cream cheese and sweetened condensed milk until the mixture is smooth. Gently fold the thawed whipped topping into the cream cheese mixture. Folding in the topping, rather than stirring, keeps the mixture light and airy.

Step 4
Combine the cream cheese mixture with the pudding mixture, stirring until well integrated. Don’t forget to fold it together gently to prevent the mixture from losing its light and airy texture.

Step 5
Pour the combined mixture over the layered cookies and bananas, spreading it evenly to cover everything. A spatula works best for this part. Then, top the pudding with the remaining vanilla wafers before chilling and serving.

Expert Tip

Make sure your cream cheese is at room temperature, and your whipped topping is properly thawed for a smooth, lump-free banana pudding consistency. When you’re combining the cream cheese mixture with the pudding mixture, the key is to fold gently to prevent the dessert from turning out too dense.

Layering the wafers and bananas evenly is equally important for the perfect balance of flavors and textures in each spoonful. If you follow these simple tips, you’ll always have consistent and successful results!

Recipe Tips

Banana Ripeness: Use ripe but firm bananas to prevent them from becoming mushy.
Layering: Evenly layer the wafers and bananas for a consistent texture and flavor in every bite.
Chill Time: While I recommend a minimum of 4 hours for chilling, overnight often yields the best results.

Variations

Nuts: Sprinkle chopped nuts like pecans or walnuts over each layer for added crunch.
Berries: Mix in fresh berries like strawberries or blueberries with the bananas.
Spiced: Add a pinch of cinnamon or nutmeg to the pudding for a warm, spiced flavor.

Frequently Asked Questions

How long should I chill the pudding before serving?

Chill the pudding for at least 4 hours to allow the flavors to meld and the texture to set properly.

What’s the best way to fold in the whipped topping?

Use a spatula and gently fold it in to maintain a light and airy texture, avoiding overmixing.

How can I tell if the cream cheese is at the right temperature for blending?

The cream cheese should be soft to the touch but not melting. It should blend smoothly without lumps. If it’s too cold, it’ll be lumpy; too warm, and it may make the mixture runny.

Storing

Follow these simple storage tips to make the most out of your banana pudding recipe:

Fridge
Place the pudding in an airtight container or cover the serving dish with plastic wrap. It will last up to 3 days, but the texture is best within the first 24-48 hours.

Freezer
I don’t recommend freezing this banana pudding recipe, as it will alter the texture of the cream and bananas too much.

More Desserts

Creamy Banana Pudding (7 Ingredients)

Course Dessert Recipes

Cuisine American

Keyword crowd pleasing recipes, dessert, no-bake dessert

Prep Time 1

Resting Time 4

Total Time 5

Servings

Calories 234kcal

Author Anna Kate

Equipment

1 Deep 9×13 inch casserole dish a lasagna pan works well for this recipe
2 Mixing Bowls large and medium-sized
1 Silicone Spatula

Ingredients

2 boxes Nilla Wafers
6-8 bananas peeled and sliced
2 cups milk
5 ounces French vanilla pudding
8 ounces cream cheese softened
14 ounces sweetened condensed milk
12 ounces Cool Whip thawed

Instructions

Layer 1 bag of cookies and all the bananas in the bottom of a deep-dish 9×13 inch casserole.
In a large bowl, combine the milk and pudding mix and blend well using whisk or mixer.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
Next, fold the cool whip into the bowl of cream cheese mixture.
Then, add the cream cheese mixture to the large bowl of pudding mixture. Stir until well blended.
Pour the mixture over the cookies and bananas. Gently spread until evenly distributed. Then, cover with the remaining cookies.
Cover the pudding and allow to set in the refrigerator for 4 hours before serving.

Nutrition

The post Banana Pudding Recipe appeared first on Southern Cravings.

Bold Chex Mix Recipe

Anna Kate — Mon, 12 Feb 2024 19:23:35 +0000

If you can’t resist the irresistible crunch of classic Chex mix, you’re going to love this bold Chex mix recipe! Each handful is loaded with crunchy bits coated in an ultra-savory seasoning blend. Serve this nostalgic snack at holiday parties, give it as gifts to friends and family, or enjoy it on game nights at home.

Why You’ll Love This Recipe

Customizable: Mix and match add-ins and seasonings to suit your preferences.
Crowd pleaser: It’s perfect for parties and gatherings since both kids and adults love it!
Great for gifting: Pack it into cute jars or bags for a thoughtful homemade gift.

Easy Bold Chex Mix Recipe

Chex mix has always been a staple at our family gatherings, especially during the holidays. So, I’m finally getting around to sharing my own recipe, and let me be the first to say that it exceeds even my expectations! Not only is this recipe more flavorful than pre-packaged versions, but it couldn’t be easier to customize.

I’ve blended two types of Chex cereal, bagel chips, pretzels, and peanuts, and covered them in a mixture of butter, Worcestershire, seasoned salt, garlic, and onion powder. I guarantee you’ll be hooked from your very first handful.

My favorite part is just how easy it is to make! Melt the butter, mix the spices, toss everything together, and bake it until golden brown. It’s really that simple. Once you try this homemade bold Chex mix recipe, you’ll never want to buy it from the store again!

Ingredients For This Bold Chex Mix Recipe

Unsalted butter: Helps the seasonings adhere to the mix-ins and adds a rich flavor. I prefer unsalted butter to prevent an overly salty Chex mix, but salted butter will also do the trick. Margarine or vegan butter can be used as a dairy-free option.
Worcestershire sauce: Gives the Chex mix a unique savory flavor. Tamari or soy sauce will also work if you don’t have Worcestershire sauce on hand.
Seasoned salt: My go-to is Lawry’s, but feel free to use any seasoned salt you prefer. This can be substituted with regular salt and a pinch of paprika and garlic powder.
Garlic powder: Adds a punch of savory flavor. If you don’t have garlic powder, it can be replaced with garlic salt. However, you’ll need to adjust the overall salt level.
Onion powder: Brings a subtle savory sweetness and aroma. Onion flakes will work in a pinch, but they don’t adhere as well as onion powder.
Bagel chips: Arguably the best part of Chex mix, bagel chips provide the perfect crunch. You can also use garlic rye chips, small pieces of Melba toast, or croutons.
Chex cereal: Forms the foundation of the mix! I prefer Rice Chex and Wheat Chex, but you can use other varieties like Corn Chex or similar cereals like Crispix.
Mini pretzel twists: Adds a salty twist. Any small-sized pretzel shape works, like pretzel sticks, pretzel bites, waffle-cut pretzels, and extra mini pretzels.
Peanuts: Make sure they are roasted and salted for the perfect crunch and nutty flavor. You can also substitute them with roasted almonds, pecans, or cashews if you prefer.

How To Make A Bold Chex Mix Recipe

Step 1: Prepare The Seasoning Mixture

Place the stick of butter in a microwave-safe bowl and heat it until it’s melted. You can also melt it in a saucepan over low heat if you prefer. Once it’s completely melted, combine the butter with the Worcestershire sauce and spices to create the coating for your Chex mix.

Step 2: Combine The Ingredients

Place the bagel chips in a large bowl and lightly crush them with your hands into bite-sized pieces. Add the Rice Chex and Wheat Chex, mini pretzel twists, and peanuts. Gently toss everything together using your hands or a rubber spatula.

Step 3: Add The Butter Mixture

Pour half of the butter mixture over the Chex mixture and gently toss to coat. Pour in the remaining butter mixture and gently toss again. Ensure each piece is evenly coated for maximum flavor!

Step 4: Bake The Mix

Spread the mix out evenly on two rimmed baking sheets lined with parchment paper. Bake the Chex mix recipe in the oven at 250F until it’s light brown and crispy. Remember to check on the mix and stir it every 15 minutes.

This step is essential to bring out the crunchiness and meld the flavors perfectly. Once it’s done, let your bold Chex mix recipe cool for 10 minutes on the baking sheets before serving!

Recipe Variations

Spicy kick: Add cayenne pepper or chili powder for a hot twist.
Cheesy: Mix in powdered cheese and add Cheez-its or Goldfish.
Nut-free: Use seeds like pumpkin or sunflower instead of peanuts.
Asian: Mix in wasabi peas and soy sauce instead of Worcestershire.
BBQ style: Use BBQ seasoning for a smoky flavor.

Tips For The Best Recipe

Even coating: Ensure all pieces are evenly coated with the seasoning mix.
Avoid burning: Stir the mixture regularly while baking to prevent burning.
Proper storage: Store your Chex mix in an airtight container to keep it crisp.
Right temperature: Keep the oven temperature low to prevent burning before it’s done.
Cool completely: Let your Chex mix bold recipe cool completely before storing it to prevent sogginess.

What To Do With Leftovers

You can store leftovers in an airtight container for up to 5-6 days. I recommend keeping the container in a cool, dark, and dry place for the longest shelf life. It’s not necessary to refrigerate this bold Chex mix recipe.

Additional Recipes

If you love this Chex mix bold recipe, try out some more holiday-inspired appetizers like these:

Frequently Asked Questions

Is it possible to make Chex mix in the microwave?

It’s possible but oven-baking provides a better texture and doesn’t take much more hands-on effort.

Can I make Chex mix in the slow cooker?

Yes! Just add the dry ingredients to the slow cooker. In a small bowl, whisk together the melted butter and seasonings. Pour the mixture into the slow cooker and stir to combine. Cook everything on low for 3 hours, stirring every 20-30 minutes. Transfer it to baking sheets to cool.

Why is my Chex mix soggy?

If your Chex mix is soggy, it’s likely due to under-baking or not cooling completely before storing.

Ultimate Homemade Bold Chex Mix Recipe

Course Appetizer

Cuisine American

Keyword appetizers, holiday appetizers, snacks

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 482kcal

Author Anna Kate

Ingredients

8 tablespoons butter unsalted
2 tablespoons Worcestershire sauce
2 teaspoons seasoned salt
1 ½ teaspoons garlic powder
1 teaspoon onion powder
2 cups bagel chips
4 ½ cups Rice Chex cereal
4 ½ cups Wheat Chex cereal
3 cups pretzel twists
1 cup peanuts roasted and salted

Instructions

Preheat the oven to 250°F. Arrange 2 racks inside the oven to divide the oven into thirds. Line 2 rimmed baking sheets with parchment paper.

Make the seasoning mixture.

Place 1 stick unsalted butter in a medium, microwave-safe bowl. Microwave in 10-second intervals, stirring between each, until melted, 50 to 60 seconds total. (You can also do this in a small saucepan on the stovetop over low heat.)
Add Worcestershire sauce, seasoned salt, garlic powder, and onion powder to the melted butter. Whisk well to combine. Set aside.

Combine the Chex Mix.

Next, add the bagel chips in a large bowl and lightly crush them with your hands into bite-sized pieces. Add the Rice Chex, Wheat Chex, mini pretzel twists, and peanuts to the same bowl. Lightly toss with your hands to combine.
Pour about half of the butter mixture over the Chex mixture and gently toss to coat. Then, pour in the remaining butter mixture and gently toss so all the pieces are evenly coated.
Divide the mixture between the baking sheets and spread into an even layer. Bake for a total of 45 minutes, stirring every 15 minutes, until lightly browned and crisp.
Allow to cool for 10 minutes on the baking sheets before serving. Cool completely before storing.

Nutrition

The post Bold Chex Mix Recipe 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.

Baked Ravioli

Anna Kate — Tue, 17 Oct 2023 10:37:00 +0000

Baked ravioli is an absolute game-changer for busy nights! Dig into layers of cheesy pasta and juicy tomato sauce without the tedious layering work traditional lasagna requires. It’s a quick and easy dish to make when you’re not in the mood to spend hours in the kitchen!

Why You’ll Love This Recipe

Simple to make: Just add the ingredients to a baking dish and heat it up in the oven.
Cheesy: With cheese-stuffed ravioli, mozzarella, and Parmesan, this ravioli casserole is for cheese lovers only!
Versatile: You can add meat, like ground sausage or beef, to bulk it up, or keep your baked ravioli vegetarian with just cheese and tomato sauce.
Crowd-pleaser: This baked ravioli recipe is always a hit at family dinners and potlucks.

What Is Baked Ravioli?

This baked ravioli recipe is a simplified version of the classic Italian dish that normally takes an entire afternoon to make. I like to call it a lazy lasagna with ravioli since it’s way easier and quicker to whip together, even on weekdays!

I use ravioli as a hack to skip the intricate layering process typically required in traditional lasagna making. Simply combine vibrant tomato sauce, tender pasta, and gooey cheese in a dish, then bake it until bubbly and golden brown.

Serve this dish with a side of crusty bread, garlic knots, Caprese salad, or roasted veggies for the ultimate spread. I guarantee you’ll be making this recipe on repeat!

Ingredients For Baked Ravioli

Marinara sauce: Adds a tangy, juicy element to balance the richness of the cheese. You can use store-bought or homemade spaghetti sauce for this recipe.
Cheese ravioli: I think cheese ravioli is the perfect centerpiece of this ravioli casserole, but you can experiment with spinach or meat-filled ravioli for a twist.
Mozzarella: Provides a mild, creamy taste and an unmatched melting ability. Alternatively, you can try provolone or mild white cheddar.
Parmesan: Freshly grated Parmesan adds a sharp, nutty flavor that truly elevates this baked ravioli recipe. If you don’t have Parmesan, opt for Asiago or Pecorino Romano.
Ground meat: Although optional, you can add ground beef or Italian sausage for more texture and flavor throughout the casserole.

How To Make Baked Ravioli

Step 1: Preheat & Prep

Heat up your oven, then grab out a 9×13 baking dish and give it a quick grease. Trust me, you won’t want any of that ravioli goodness to stick to the pan.

Step 2: Layer The Ingredients

Add a splash of marinara sauce to the base of your casserole dish. This provides another layer of non-stick insurance! Lay down the frozen ravioli pieces, ensuring they snugly fit in one layer.

Cover them in more sauce, then sprinkle them with mozzarella. If you’re feeling like something a little more hearty, toss in browned ground beef or Italian sausage, then repeat the whole process until the ingredients are gone.

Step 3: Bake The Casserole

After your layers are stacked, garnish the top with Parmesan for a crispy, golden layer. Cover your ravioli casserole with foil and let it bake at 400F. After 30 minutes, uncover it and keep it in the oven until the top is lightly browned and bubbly.

What To Serve With A Ravioli Casserole

This lazy lasagna with ravioli pairs well with virtually any Italian-style side dish. Try serving yours with some of these options:

Garlic bread
Caprese salad
Italian chopped salad
Roasted carrots or broccoli
Bruschetta

Recipe Variations

White sauce: Swap some or all of the marinara with bechamel sauce for a rich flavor.
Spicy: Mix in red pepper flakes and spicy Italian sausage.
Veggies: Add spinach, bell peppers, or mushrooms for extra nutritional value.
Four cheese: Add dollops of ricotta to create an ultra-cheesy version.
Seafood: Include shrimp or crab meat for a seafood-baked ravioli casserole.
Pesto: Replace some marinara with green pesto for an herbaceous take.
Meatballs: Add mini meatballs between layers instead of ground meat.
Tortellini: Instead of ravioli, swap in your favorite flavor and color of tortellini.

Tips For The Best Recipe

Even layering: Evenly disperse the tomato sauce, ravioli, and cheese for consistent baking and flavor.
Don’t overfill the dish: Don’t overfill the baking dish as it can quickly bubble over.
Check the dish: Check the dish frequently toward the end of baking. Since every oven is different, the cooking time may vary slightly.
Use quality ingredients: Whether store-bought or homemade, use a quality marinara sauce in this baked ravioli recipe. It makes a world of difference in the final product.
Grate your cheese: Use block cheese and grate it yourself for the best results.
Rest before serving: Let the ravioli casserole rest for 10 minutes before slicing it.

What To Do With Leftovers

When it comes to this lazy lasagna with ravioli, nothing is better than leftovers! Follow these simple steps to keep your dish fresh for longer:

Fridge: Once fully cooled, store any leftover ravioli casserole in an airtight container for up to 3-4 days in the refrigerator.
Freezer: For longer storage, you can freeze your baked ravioli recipe in an airtight container or freezer-safe bag for up to 3-4 months.
Reheating: You can microwave or oven-bake leftovers until hot and bubbly again. For the oven method, heat it at 350F for about 10-12 minutes until warmed through. Make sure you keep the dish covered with foil to ensure it doesn’t dry out. In the microwave, heat it for 1-2 minutes on medium power until warmed through.
Prep ahead: To save time on the day of cooking, assemble the ravioli casserole the day before, refrigerate it, and bake it just before serving.

Additional Recipes

If you enjoyed this baked ravioli recipe, take a peek at some more comforting dishes like these:

Frequently Asked Questions

Can I use fresh ravioli?

If you’re using fresh ravioli, that’s absolutely fine! You’ll just need to reduce the baking time a bit to avoid overcooking them.

Is it necessary to cover the casserole with foil?

Covering this ravioli casserole with foil is highly recommended. It ensures even cooking and prevents the top from burning or drying out too quickly.

How do I know when it’s fully baked?

The best indicator for fully baked ravioli is a bubbly cheese top. The ravioli underneath should be tender to the bite.

Easy Baked Ravioli Casserole

Course Main Course

Cuisine American, Italian

Keyword baked pasta, casserole, easy recipes, ravioli, Weeknight Meal

Prep Time 10

Cook Time 45

Total Time 55

Calories 3298kcal

Author Anna Kate

Ingredients

24 ounces Marinara or pasta sauce plug in homemade spaghetti sauce here
24 ounces cheese ravioli frozen
2 cups mozzarella cheese shredded
½ cup Parmesan Cheese shredded
Optional: one pound of browned ground beef or sausage.

Instructions

Preheat your oven to 400 degrees and grease a 9×13 baking dish.
Add a thin layer (about ¼ cup) of the marinara sauce on to the bottom of the pan. (this prevents pasta from sticking)
Arrange half the frozen ravioli in a single layer on top of the sauce.
Top with half of the remaining sauce and about a cup of the mozzarella cheese.
Repeat the layers: ravioli, sauce, cheese. Add browned meat to the rotation as desired.
Finish with the remaining sauce and cheese. Sprinkle with shredded parmesan cheese.
Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes or until the cheese has browned slightly.
Serve with a salad and bread as desired!

Nutrition

The post Baked Ravioli appeared first on Southern Cravings.

Taco Soup

Anna Kate — Mon, 16 Oct 2023 21:45:40 +0000

Crock pot taco soup is the ultimate no-fuss Tex-Mex comfort food! It brings together the best of two worlds — the hearty richness of chili and the spicy vibrance of tacos. It’s a true game-changer for those looking for a mouthwatering, easy-to-make dish!

Why You’ll Love This Recipe

Effortless: This original taco soup recipe is one of the simplest meals to make! Just brown the beef, add the rest of the ingredients, and simmer until it’s bubbling.
Crowd-pleaser: This recipe is perfect for game days, large family gatherings, potlucks, or any occasion where you need to feed a crowd.
Comforting: Nothing beats the warmth and satisfaction of a bowl of taco soup, especially on cool fall or winter evenings.

What is taco soup?

Taco soup is an easy, hands-off recipe that’s extremely popular in the Southern United States. Taking inspiration from both chili and tacos, it’s packed with hearty, spicy, tangy, and rich flavors that will keep you full and satisfied for hours!

It showcases ingredients like ground beef, two kinds of beans, corn, Rotel tomatoes, and taco seasoning. Everything is slow-cooked in the Crockpot until the flavors meld together, creating a recipe the whole family will love!

For the best eating experience, serve your beef taco soup hot, garnished with shredded cheese, green onions, cilantro, corn chips, and a dollop of sour cream.

Ingredients For Taco Soup

Ranch seasoning: Adds a creamy, tangy, and herbaceous flavor. Use a store-bought option for more convenience, or try making your own with a mix of dried parsley, dill, onion powder, and garlic powder if needed.
Taco seasoning: Gives the soup its spicy kick! Again, this can be homemade or store-bought. For a homemade mix, use chili powder, cumin, paprika, and garlic powder.
Beans: I like to add black beans and kidney beans for a hearty texture. Both canned beans and home-cooked beans will work. If you don’t have black or kidney beans, try replacing them with other types like pinto or navy beans.
Sweet corn: Offers bursts of juicy sweetness to balance the spices of this crock pot taco soup. Frozen corn also makes a good substitute.
Diced tomatoes: Provides a juicy, tangy base. To create a smokier flavor, substitute regular diced tomatoes with fire-roasted diced tomatoes.
Beef broth: Deepens the rich, meaty flavor of the soup. For a lighter flavor, replace the beef broth with chicken or vegetable broth instead.
Rotel tomatoes: Add zest and a bit of heat. Make sure to double-check the can since there are different spice levels of Rotel tomatoes. If you can’t find them, use extra diced tomatoes with canned diced green chilies.
Ground beef: Provides richness and a hearty texture. I prefer to use 80/20 ground beef for the best results, but you can use 90/10 for a leaner flavor.

How To Make Beef Taco Soup

Step 1: Brown The Beef

Start off by browning your ground beef in a large skillet. Don’t forget to pour off any extra grease as it cooks — we want flavor, not a grease fest! Once it’s browned, add it to the Crockpot.

Step 2: Prepare The Rest

Drain and rinse the kidney beans and black beans in a colander. Additionally, strain the sweet corn. Dump everything into your Crockpot with the beef, including the ranch and taco seasoning.

Step 3: Bring It All Together

Give the mixture a good stir, then let it simmer for a few hours until your kitchen smells like crock pot taco soup heaven! Serve it with your favorite toppings and garnishes.

What To Serve With Crock Pot Taco Soup

Now that you know how to make taco soup, try customizing your bowl with some of my favorite toppings and sides like these:

Corn chips: For the perfect textural balance, serve this beef taco soup with crunchy corn chips.
Cheese: Shredded cheese melts into the hot soup, creating a gooey, melty consistency.
Sour cream: For a creamy, cooling element, add a dollop of sour cream on top.
Avocado: Sliced avocados add a buttery richness that complements the spicy soup.
Tortillas: Warm, soft tortillas or crispy tortilla strips make a great side for dipping.

Recipe Variations

Protein swap: Replace ground beef with ground turkey, pork, or chicken.
Veggies: Add bell peppers, mushrooms, zucchini, or carrots for a colorful twist.
Creamy: For a creamier version, stir in some cream cheese.
Extra spicy: Add a dash of hot sauce or more diced jalapeños for extra heat.
Pasta taco soup: Stir in some pasta for a heartier version of this crock pot taco soup.

Tips For The Best Recipe

Browning: Make sure you thoroughly brown the beef for a richer taco soup flavor.
Heat level: Adjust the heat by adding or reducing the amount of taco seasoning and Rotel tomatoes. For a mild version, replace the Rotel tomatoes with regular diced tomatoes and make your own taco seasoning to control the spice.
Consistency: If your crock pot taco soup is too thick, add more broth to reach your desired consistency.

What To Do With Leftovers

If you have leftovers or want to make taco soup ahead of time, just follow these simple storage instructions:

Fridge: Once cooled, store beef taco soup in an airtight container for up to 3-4 days.
Freezer: For longer storage, freeze crock pot taco soup in freezer-safe containers or bags for up to 2-3 months. I suggest portioning them in single-serving containers for easier reheating.
Reheating: Reheat your taco soup on the stovetop over medium heat or in the microwave until warm.

Additional Recipes

If you enjoyed this beef taco soup recipe, here are a few more quick and easy dinner recipes:

Frequently Asked Questions

Can I make this soup on the stovetop?

Absolutely! To make it on the stovetop, just brown the beef, then add it to a stockpot with the rest. Simmer everything on low for about an hour.

Is this taco soup recipe spicy?

Not necessarily! The spiciness depends on the Rotel tomatoes and taco seasoning used, both of which you can adjust to your preference.

Easy Crock Pot Taco Soup

Course Dinner Recipes

Cuisine American

Keyword crockpot, easy dinner, slow cooker, soup

Prep Time 10

Cook Time 5

Total Time 5 10

Servings servings

Calories 366kcal

Author Anna Kate

Equipment

Crock-Pot

Ingredients

1 ounce ranch seasoning packet
1 ounce taco seasoning packet
15 ounces black beans
15 ounces kidney beans
15 ounces sweet corn
15 ounces diced tomatoes
15 ounces beef broth
15 ounces Rotel tomatoes
1 pound ground beef

Instructions

In a large skillet, brown ground beef and pour off any excess grease. Add to crock pot.
In a colander, drain and rinse kidney beans and black beans.
To the same colander, strain sweet corn.
Add beans and corn to the crock pot. Then, add the (undrained) cans of tomatoes and beef broth to the crock pot.
Stir in Ranch and Taco seasoning packets. Stir.
Simmer for 3-5 hours or until bubbling.
Serve with corn chips, shredded cheese, and sour cream if desired.

Notes

Can use homemade ranch and taco seasoning if desired.
Try seasoned canned tomatoes for additional flavor. Examples: fire roasted tomatoes, with green chillies, salsa style, hot, spicy, etc.
Stretch this recipe by adding an extra can of broth.

Nutrition

The post Taco Soup appeared first on Southern Cravings.

Sherbet Punch Recipe

Anna Kate — Mon, 04 Sep 2023 18:48:27 +0000

This sherbet punch recipe is an old-school Southern classic, perfect for the special occasions in your life. Filled with fizzy lemon-lime soda and creamy sherbet, it’s sweet, tangy, and creamy. I promise it will have everyone coming back for seconds and thirds!

If you’re not familiar with Southern recipes, like Southern pear salad and pineapple casserole, the ingredients might seem unusual, but just trust me here. This recipe has stood the test of time!

It’s simple, fun, and oddly addicting. Just grab your two ingredients and a punch bowl, and you’re set for a great night with friends and family!

Why You’ll Love This Recipe

Simple: Lime punch with sherbet comes together in less than 5 minutes, making it an easy last-minute addition to any dinner party menu or event.
Versatile: From birthdays to holidays, this recipe can be enjoyed anywhere. Plus, with the ability to add alcohol, it’s sure to be a hit with both kids and adults!
Refreshing: The combination of zesty lemon-lime soda and smooth sherbet creates a cool, rejuvenating drink perfect for hot days.
Budget-friendly: Using just two main ingredients, this punch doesn’t break the bank yet it still delivers big on flavor and festivity.

Southern Sherbet Punch Recipe

This sherbet punch recipe isn’t just a drink, it’s a nostalgic walk down memory lane for many folks in the South. Made with zesty lemon-lime soda and swirled with creamy lime sherbet, it’s both tangy and sweet.

Once you mix the two together, something magic happens — a frothy, bubbly treat that’s guaranteed to be the life of the party! And let’s be real, it’s so simple to make.

All you have to do is toss two ingredients in a bowl and you’re done! Whether it’s for a wedding, baby shower, tea party, or holiday gathering, this punch fits in at any event.

Ingredients For Lime Punch With Sherbet

Sprite: Adds the necessary fizz and citrusy sweetness. If Sprite isn’t available, any lemon-lime soda will work.
Lime sherbet: Provides a creamy texture and tangy-sweet flavor. If lime isn’t your thing, try raspberry or orange sherbet for a twist. Or, experiment with rainbow sherbert!

How To Make This Sherbet Punch Recipe

Step 1: Find The Right Bowl

First, find a suitable punch bowl that will comfortably accommodate your mixture. Most punch bowls on the market can fit at least a gallon of liquid, which equates to about 12 servings. Also, keep in mind that garnishes will take up space if you’re using them.

Step 2: Make The Punch

Begin by spooning scoops of lime sherbet into the selected punch bowl. Carefully pour the Sprite over the sherbet, ensuring it covers it evenly. Thoroughly stir to combine the two, but don’t be too aggressive to prevent the soda from turning flat.

Step 3: Chill The Punch

For optimal taste, place the punch bowl in your refrigerator for a brief cooling period. Once it’s adequately chilled, your sherbet punch recipe is ready for serving!

What To Serve With Sherbet Punch

Here are some delicious additions to make this sherbet punch recipe stand out for guests of all ages:

Fresh fruit: Sliced oranges, strawberries, or even pineapple can be added to the punch or served on the side.
Juice: To give your punch more complexity, try adding a splash of cranberry, orange, or pineapple juice. It can help balance the sweetness and impart a new flavor.
Alcohol: If your gathering includes adults, consider offering an option for a spirited punch by adding a splash of gin or vodka.
Garnishes: Mix fresh mint leaves, grated lime zest, or a cinnamon stick into the punch for a festive touch.
Accompanying snacks: Serve your punch with light, savory snacks like cheese, crackers, or pretzels. You can even make up a simple charcuterie board to really impress your guests.

Recipe Variations

Tropical: Replace Sprite with tropical soda, and use pineapple or mango sherbet.
Wintery: For holiday festivities, use cranberry juice with raspberry sherbet and sprinkle in some pomegranate seeds.
Mojito: Add fresh mint leaves and use lemon sherbet for a sherbet punch recipe with a hint of mojito flavors.
Tea infused: Replace half of the Sprite with brewed and cooled green or black tea for a subtle depth.

Tips For The Best Recipe

Stir gently: Avoid vigorous stirring as it can cause the soda to lose its fizz. Gentle folds will ensure this sherbet punch recipe remains bubbly.
Chill the ingredients: Make sure both your Sprite and sherbet are cold before preparing the punch, then chill it for an additional period after mixing.
Add ice sparingly: If you decide to add ice, use larger blocks or an ice ring. This prevents rapid melting and diluting of the punch.
Be mindful of portions: It’s easy to overdo portions when making a punch. Be sure to measure according to your guest count to avoid wasting anything.
Freshness first: Always aim to serve the punch as fresh as possible.

What To Do With Leftovers

Although lime punch with sherbet is a drink best consumed fresh, here are a few creative ways to repurpose and enjoy it if you end up with leftovers:

Popsicles: Pour the leftover punch into popsicle molds and freeze them.
Smoothie base: Use the punch as a base for morning smoothies. Add in some fresh fruits, yogurt, or berries for a nutritious kick.
Gelatin desserts: Combine the punch with unflavored gelatin to create a jiggly dessert.
Ice cubes: Freeze the punch in ice cube trays. These punch-infused ice cubes can be added to future drinks to give them a cool burst of flavor without watering them down.
Sorbet: If you have an ice cream maker, churn the punch to create a sorbet.
Cooking syrup: Reduce your sherbet punch over low heat until it thickens into a syrup. This can then be drizzled over desserts, pancakes, or waffles.
Re-fizz and serve: If you’re planning on drinking the punch within a day, try adding a splash of fresh soda before serving again to rejuvenate some of its fizz.

Additional Drink Recipes

If you enjoyed this sherbet punch recipe and are in the mood for more drinks, take a look at some festive options like these:

Mimosa Recipe

Southern Sherbet Punch

This sherbet punch recipe is an old-school Southern classic, perfect for the special occasions in your life. Filled with fizzy lemon-lime soda and creamy sherbet, it’s sweet, tangy, and creamy.

Course Drinks

Cuisine American, Southern

Keyword old fashioned recipe, punch, southern recipes, special occasion, vintage

Prep Time 5

Total Time 5

Servings people

Calories 2777kcal

Author Anna Kate

Equipment

Punch Bowl and Glasses

Ingredients

2 liters Sprite or other lemon-lime soda
48 ounces Lime sherbet about one container

Instructions

Spoon sherbet into punch bowl.
Pour sprite over sherbet. Stir.
Garnish and serve chilled.

Nutrition

The post Sherbet Punch Recipe appeared first on Southern Cravings.

Frozen Potato Skins in the Air Fryer

Anna Kate — Thu, 20 Jul 2023 10:00:00 +0000

Try frozen potato skins in the air fryer for a quick, easy, and ultra-satisfying snack! If you have about 5 minutes to spare, you’ll have food on the table in less time than it takes to do the dishes. Serve your potato skins as an appetizer for guests, as part of a party tray, or on game days!

If you’ve ever found yourself frantically needing a last-minute snack or appetizer, let me introduce you to frozen potato skins in the air fryer! This kitchen appliance has made my life such a breeze, and I know it will do the same for you too.

Whenever I need a crowd-pleasing recipe that everyone will love, I make these air fryer potato skins. All you have to do is open the box, pop them into the air fryer, and wait for them to crisp up. I mean, how easy is that?!

Why I Love This Recipe

Crispy: Air fryer potato skins turn out extra crispy on the outside, but they remain tender and fluffy on the inside. It’s an irresistible combination of textures!
Healthy: Using an air fryer to make potato skins is healthier than other cooking methods. You don’t need as much oil, but they still deliver big on taste.
Convenient: This no-fuss recipe is ready to eat in little more than 5 minutes and requires minimal cleanup. Make it whenever you’re short on time!

What Are Potato Skins?

Potato skins are a popular snack or appetizer made from the skins of baked potatoes. Typically, the baked potatoes are cooked until tender, then the flesh is scooped out while leaving the skins behind.

Popular fillings include cheese, bacon, sour cream, and chives. They are then baked or broiled until the cheese melts and the skins turn extra crispy.

You can make your own potato skins at home, or use premade potato skins for a more convenient option. They are the perfect dish to serve at parties, game days, potlucks, and barbecues.

Ingredients For Air Fryer Potato Skins

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

Potato skins: Use your favorite brand and flavor. You can use TGI Friday’s potato skins, Walmart potato skins, Trader Joe’s potato skins, or even homemade potato skins.

How to Make Frozen Potato Skins In The Air Fryer

Prepare The Skins

Remove the potato skins from the freezer. Decide how many you want to make and remove them from the package. It’s best to keep the potato skins frozen until you are ready to cook.

Air Fry The Potato Skins

Place the skins into the air fryer basket or air fryer tray. Air fry the potato skins at 370F for 5-6 minutes, or until they are crisped to your liking. Transfer them to a serving platter before adding garnishes.

How to Air Fry Homemade Potato Skins

If you’d prefer to make your own potato skins from scratch, first air fry raw potatoes at 400F for 45-60 minutes or bake the potatoes in the oven. You should be able to easily poke them with a fork or knife.

Let the potatoes cool until you can handle them. Cut them in half and scoop out the flesh with a spoon, leaving about ¼-inch of flesh behind. Save the rest of the flesh for another recipe.

Season the potato skins with salt, pepper, and any other spices you want. Add shredded cheese, bacon bits, or other fillings you enjoy.

Air fry homemade potato skins at 370F for 4-5 minutes, or until the cheese is melted and the skins are crisped to your liking.

Toppings For Potato Skins

One of my favorite parts about potato skins is the toppings! Make yours unique by adding shredded cheddar cheese, nacho cheese sauce, more bacon bits, sour cream, chives, green onions, cilantro, parsley, meat crumbles, beans, or corn. Just use your imagination!

What To Serve With Frozen Air Fryer Potato Skins

Air fryer frozen potato skins are the perfect finger food for holiday parties, get-togethers, and game nights. They also happen to make a delicious addition to any appetizer tray.

Try serving them alongside recipes like Bisquick sausage balls, air fryer pizza rolls, pigs in a blanket, and air fryer Buffalo wings for the ultimate spread!

Tips For The Best Recipe

Don’t thaw: Add the frozen potato skins to the air fryer without thawing them for the best results.
Preheat: For more accurate and consistent cooking times, preheat the air fryer for a couple of minutes before adding the potato skins in.
Don’t flip: Unlike most air fryer recipes that need to be flipped halfway through, potato skins do not need to be touched. You risk losing the fillings this way.
Watch closely: Since every air fryer is different and the thickness of potato skins vary, use my cooking times as a guideline only.

What To Do With Leftovers

Potato skins are best eaten straight out of the air fryer so they stay nice and crispy. But if you have leftovers, here’s what to do:

Fridge: You can store them in a sealed container in the fridge for 3-4 days. Just make sure they have fully cooled first.
Reheat: To reheat your potato skins, pop them back in the air fryer for 2-3 minutes. Alternatively, you can warm the potato skins up in the microwave in 15-20 second bursts until they reach your desired temperature.

Additional Recipes

If you love using the air fryer, here are some of my most popular air fryer recipes right now:

Frequently Asked Questions

How long do you cook frozen potato skins in the air fryer?

Cook your frozen potato skins in a preheated air fryer for 5-6 minutes at 370 degrees F. The cooking time may vary depending on the make and model of your particular air fryer.

Why aren’t my potato skins crispy?

If your potato skins aren’t crispy, just keep them in the air fryer for an additional 2-3 minutes. If they still won’t crisp up, turn the heat up by 20 degrees F.

Can I double or triple this recipe?

Yes, you can easily double or triple this recipe. However, you’ll likely have to do it in multiple batches. If the air fryer is crowded, the air won’t circulate well enough and you may not achieve crispy enough potato skins.

Easy Frozen Potato Skins in the Air Fryer

Course Air Fryer Recipes, Appetizer, Snack

Cuisine American

Keyword air fryer, appetizer, snacks

Cook Time 5

Total Time 5

Servings servings

Author Anna Kate

Equipment

Air Fryer

Ingredients

1 package frozen potato skins

Instructions

Remove the potato skins from the freezer. Add desired number to the air fryer basket.
Place them into the air fryer basket air fry at 370F for 5-6 minutes.
Remove the skins from the air fryer, plate and enjoy.

The post Frozen Potato Skins in the Air Fryer appeared first on Southern Cravings.

Air Fryer Frozen Waffles

Anna Kate — Tue, 18 Jul 2023 10:00:00 +0000

Don’t have time for homemade waffles? Air fryer frozen waffles are a quick, easy, and no-fuss breakfast that requires minimal effort and almost no cleanup. Enjoy them in the morning, as a snack on the go, or as part of a brunch spread.

Make busy mornings a breeze with this fuss-free, kid-approved breakfast. If you haven’t made air fryer waffles before, put that toaster oven down! You won’t be needing it again.

Just pull the waffles out of the freezer and pop them straight into the air fryer basket. It’s honestly that easy! Say goodbye to soft, soggy, and rubbery waffles.

This recipe results in crispy, golden-brown, and consistently-cooked waffles every time. It’s as though they’re freshly made! Enjoy them plain or with toppings like butter, syrup, and whipped cream.

Why I Love This Recipe

Quick: Breakfast is ready in less than 10 minutes from start to finish! No need to thaw.
Easy: Just pop frozen waffles in the air fryer and press start. It’s so easy, you can do it with your eyes closed!
Crispy: The air fryer makes everything taste better! Turn frozen waffles into a crispy masterpiece with the click of a button.
Customizable: Choose your favorite waffle flavor, add whipped cream, pair them with sliced fruit, or drizzle on chocolate sauce. There are so many ways to make air fryer frozen waffles your own!

Ingredients For Air Fryer Frozen Waffles

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

Frozen waffles: My go-to brand is usually Eggo waffles, but there are so many options nowadays. Just choose your favorite variety! You can even use whole wheat waffles for a healthier option.

How To Make Frozen Waffles In The Air Fryer

Step 1: Add the waffles to the basket

Place the frozen waffles in the air fryer basket. Make sure they are in an even layer and aren’t touching. If they are overlapping, they will steam and turn out soggy.

Note: No cooking spray or oil is necessary for this recipe, but you’re welcome to use it if you prefer. In this case, opt for neutral vegetable oil.

Step 2: Cook the waffles

Air fry the waffles at 360°F/180°C for 4 minutes. Flip the waffles over and continue to cook them for another 1-3 minutes, or until they reach your preferred doneness. Serve them immediately while hot!

What To Serve With Air Fryer Waffles

You can never go wrong with classic waffle toppings like butter and syrup. If you want, try spicing up your air fryer frozen waffles with decadent garnishes like whipped cream, icing sugar, chocolate sauce, jam, nut butter, fresh fruit, or fruit compote.

For a full brunch spread, pair your waffles with crispy baked bacon, Ambrosia salad, cheesy hash browns, and baked apples.

Tips For The Best Recipe

Preheat the air fryer: While it’s technically not necessary to preheat an air fryer, it helps to more evenly cook food when recipes are shorter (like this one).
Don’t thaw the waffles: Don’t let your frozen waffles thaw, and avoid using fresh waffle batter. In both cases, the waffles will stick and make a mess in your air fryer basket.
Leave space: If you let the waffles overlap too much, they will steam rather than crisp up. Make sure to spread them out and cook them in batches if need be!
Watch them: Cooking times may vary depending on the brand of air fryer or the thickness of the waffle you’re using.

What To Do With Leftovers

Of course, my best suggestion is to just prepare frozen waffles fresh each day since they take so little time. But if you end up with leftover air fryer waffles, follow these simple storage tips:

Fridge: Transfer your waffles to an airtight container and store them in the fridge for up to 2-3 days.
Freezer: You can refreeze frozen waffles by wrapping them in aluminum foil, transferring them to a freezer-safe bag or container, and freezing them for up to 1 month. Just note, both the taste and texture may vary slightly once cooked again.
Reheating: Reheating your waffles is just as easy as making them the first time around. Add them to the air fryer and cook for 1-2 minutes per side, or until warmed through.

Additional Recipes

If you’re looking for more tasty breakfast ideas, look no further:

Frequently Asked Questions

Can I make homemade waffles in the air fryer?

While it’s not possible to make waffles from scratch directly in the air fryer, you can absolutely heat up any type of frozen waffle, including homemade ones. You will need to use a silicone mold to cook waffle batter in the air fryer.

Do I need to preheat my air fryer before making frozen waffles?

You don’t need to preheat the air fryer, but it’s best to preheat it for 3-5 minutes before adding the waffles for the most even cooking and consistent results.

Do I have to add oil or spray to my air fryer basket before cooking frozen waffles?

It’s not necessary to add oil to the air fryer basket before cooking frozen waffles. If you’re finding your waffles are sticking, you may want to try greasing the basket with cooking spray or oil beforehand.

How long do you cook frozen waffles in an air fryer?

To cook air fryer frozen waffles, you just have to take them out of the package and add them to an air fryer while still frozen. It should take about 5-7 minutes at 360 degrees F to fully cook frozen waffles. This may vary slightly depending on the make and model of your air fryer.

Easy Air Fryer Frozen Waffles

Course Air Fryer Recipes, Breakfast

Cuisine American

Keyword Breakfast, waffles

Cook Time 5

Total Time 5

Servings waffles

Calories 97kcal

Author Anna Kate

Ingredients

2 Frozen Waffles

Instructions

Place the frozen waffles in the air fryer basket in an even layer (make sure they aren’t overlapping).
Air Fry at 360°F for 4 minutes. Flip the waffles over and continue to Air Fry for another 1-3 minutes or until to your preferred doneness.

Nutrition

The post Air Fryer Frozen Waffles 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.

Zesty Italian Pasta Salad

Anna Kate — Wed, 26 Apr 2023 21:07:49 +0000

Make this zesty Italian pasta salad for the perfect side dish to bring to potlucks, barbecues, and cookouts! Made in under 30 minutes, it’s full of fresh vegetables, tangy Italian dressing, and feta cheese. Plus, it couldn’t be easier to customize!

This zesty Italian pasta salad comes in handy for those last-minute pool day invites, cookouts, and tailgating parties. With a few simple ingredients, like pasta and dressing, you can toss in whatever you have on hand!

I love pairing pasta salad with a pulled pork sandwich, roasted chicken, or oven-roasted ribs. Since it keeps well, it’s also great for meal prep!

Why I Love This Recipe

Easy: No matter what your cooking level is, you can make this delicious pasta salad! It’s ready in minutes and requires little effort in the kitchen.
Healthy: This recipe is packed with nutritious vegetables, and it’s tossed in a light vinaigrette. It’s both satisfying and health-conscious!
Customizable: Swap out or add extra vegetables, use gluten-free pasta, or experiment with different cheese varieties. There are so many ways to make this classic pasta salad your own!

Easy Zesty Italian Pasta Salad

This zesty Italian pasta salad is a staple in my house because it’s incredibly simple to make, uses affordable ingredients, and is on the table in 30 minutes or less! This recipe is always a crowd-pleaser with its combination of textures and flavors.

Tri-color rotini provides the perfect canvas for zesty dressing, tangy feta, and a medley of fresh veggies. Its vibrant color and taste will leave your friends and family asking for seconds after their first bite! Serve it as a side dish at your next barbecue, or add protein to it and enjoy it as a standalone meal.

Best Noodles For Pasta Salad

I have always used the multi-colored rotini (spiral-shaped noodles) in my pasta salad, but any hearty pasta will do. Avoid spaghetti or long/large noodles as they will be more difficult to serve and eat.

The best noodles for making pasta salad include these types:

Multi-colored rotini (spiral shape)
Farfalle (bowtie shape)
Penne
Fusilli
Tortellini (for a fun flavor addition)

Ingredients For Zesty Italian Pasta Salad

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

Rotini: The spiral shape of the rotini perfectly catches all of the dressing! You can also experiment with other short pasta that I’ve listed above.
Olives: My favorite varieties for pasta salad are Kalamata and black olives, but feel free to use green olives or your favorite type of olives.
Italian dressing: Store-bought or homemade both work here. For a simple Italian dressing, combine olive oil, white wine vinegar, lemon, honey, and Italian herbs.
Cherry tomatoes: Impart juicy, zesty, and vibrant flavors to the salad. Grape tomatoes, diced Roma tomatoes, or even sun-dried tomatoes will work as well.
Banana peppers: Add just a touch of heat and a tangy element. For extra spice, use pickled jalapeños. If you’re sensitive to spice, omit the peppers altogether.
Green onions: Provide a pop of color and a subtly savory flavor. Feel free to substitute green onions with red onions or shallots if you’d prefer!
Feta cheese: Crumbled feta adds salty, umami-rich flavors and creamy, crumbly textures in each bite. If you don’t have feta available, try goat cheese or cotija cheese.
Seasonings: I like to use a simple combination of oregano, salt, and pepper. Other options include basil, thyme, or an Italian mix.

How to Make A Classic Pasta Salad

Step 1: Cook The Pasta

Cook pasta until al dente. You don’t want it to be too mushy for pasta salad. I recommend checking on it about 2-3 minutes before the package states. Once it’s ready, drain it and let it cool.

Step 2: Combine The Salad

To a large mixing bowl, add the cooked and cooled pasta, olives, cherry tomatoes, banana pepper rings, green onions, feta cheese, seasonings, and any other mix-ins you want.

The great thing about this recipe is that you can add or substitute any of the ingredients. I’ve even heard people call this “everything but the kitchen sink” pasta salad since you can add anything according to your taste!

Step 3: Add The Dressing

Add approximately ¼-bottle of Italian dressing, then gently stir the salad until all the ingredients are well-coated and evenly distributed. Taste and add more dressing if you feel like it needs it.

Step 5: Chill The Salad

I recommend chilling this zesty Italian pasta salad in the fridge for 15 minutes before serving it. This allows the flavors to meld together and balance out.

What To Serve With Pasta Salad

Pair this zesty Italian pasta salad with other sides and barbecue staples for a full spread! Here’s a list of great ideas:

Recipe Variations

Gluten-free: For a gluten-free version, use your favorite gluten-free brand of pasta.
Vegan: To accommodate a vegan diet, simply omit the feta or use a dairy-free cheese alternative.
Southwest: Add corn and beans, and use a cilantro-lime dressing for a Southwest twist.
Pesto: Replace the Italian dressing with a pesto-based dressing instead.
Protein-packed: Add grilled chicken, tofu, pepperoni slices, or shrimp for a higher protein meal.
Grilled veggies: For unique flavors and textures, try adding sliced zucchini, squash, eggplant, onion, or bell peppers.

Tips For The Best Recipe

Cook to al dente: Cook the pasta to al dente to prevent the salad from becoming mushy.
Rinse the pasta: Make sure to rinse the pasta under cold water to stop the cooking process.
Drain the pasta: To avoid a watery pasta salad, remember to drain the pasta well.
Chill the salad: Chill the pasta salad in the fridge for at least 30 minutes before serving it so the flavors meld together.

What To Do With Leftovers

If you have leftover zesty Italian pasta salad, just follow these simple storage tips:

Fridge: This pasta salad will last in an airtight container for up to 4-5 days in the fridge. Just keep it in an airtight container.
Freezer: Pasta salad isn’t freezer friendly since the pasta and veggies will change in texture once thawed.
Make ahead: It’s good to allow the salad to “marinate” a little before serving. All of the flavors will combine and mix with the other ingredients. Since veggies absorb liquids, don’t add as much dressing the night before. Wait until you are ready to serve, then add it to taste.

Additional Recipes

If you enjoy side dishes and appetizers, have a look at some of my other favorites like these:

Frequently Asked Questions

What type of Italian dressing should I use?

You can use your favorite Italian dressing from the store, or make your own by combining olive oil, white wine vinegar, honey, Dijon, and Italian seasonings.

Can I use a different type of cheese?

Yes, instead of feta, you can use goat cheese, blue cheese, cotija cheese, or cubed mozzarella.

Can I use a different salad dressing instead of Italian?

Yes, many dressings work on classic pasta salads instead of Italian. Some of my favorites include Greek vinaigrette, balsamic vinaigrette, or even Caesar dressing.

Quick & Easy Pasta Salad

Make this zesty Italian pasta salad for the perfect side dish to bring to potlucks, barbecues, and cookouts! Made in under 30 minutes, it’s full of fresh vegetables, tangy Italian dressing, and feta cheese. Plus, it couldn’t be easier to customize!

Course Side Dish

Cuisine American

Keyword easy side dish recipe, pasta, salad, Side Dish, summer recipes

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 273kcal

Author Anna Kate

Ingredients

1 pound tricolored rotini or other spiral shaped pasta noodle
3 ounces black olives sliced and drained (one small can)
¾ cup Italian dressing, plus more as needed storebought or homemade
1 pint cherry tomatoes
¼ cup banana pepper rings roughly chopped
1 bunch Green Onions chopped for garnish
1 cup feta Cheese crumbled, any flavor
2 teaspoons oregano dried
salt and pepper to taste

Instructions

Cook pasta according to package directions. Drain and let cool.*
To a large mixing bowl, add cooled pasta, olives, whole cherry tomatoes, banana pepper rings, chopped green onion, feta cheese, seasonings.
Stir gently to combine.
Add approximately 1/4 of the bottle of Italian dressing and stir.
Taste for flavor. Continue adding dressing as desired.
Place in the fridge until ready to serve.
Transfer to a serving platter and serve chilled.

Notes

*Spiral Noodles: I always use the multi-colored rotini noodles as they add a beautiful color, and the shape allows the dressing and flavors to get into each nook and cranny. BUT, you can use any hearty noodle you prefer.

Nutrition

The post Zesty Italian Pasta Salad 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.

Air Fryer Bagel Bites

Anna Kate — Mon, 07 Nov 2022 17:08:43 +0000

Crispy, cheesy air fryer bagel bites are a quick and easy snack that takes less than 10 minutes to make. Break open the box, pop them in the air fryer, and by the time your kids reach the table, they’ll already be done cooking!

Whether adult or child, I’ve yet to meet a person who doesn’t love bagel bites. Simple air fryer recipes save me a ton of time in my busy household, and this snack sits right up there as one of the easiest. It’s kid-approved, mom-approved, and perfect for hectic schedules!

Why I Love This Recipe

Quick: There aren’t many other snacks that take less time to make than air fryer bagel bites. Plus, cleanup is a breeze!
Easy: All you have to do is open a box and pop them in the air fryer. Very little effort is required to learn how to cook bagel bites in the air fryer.
Healthier: In terms of frozen foods, bagel bites actually contain decent amounts of protein and fiber, meaning more air fryer bagel bites for everyone!

Air fryer bagel bites

I think we can all agree that bagel bites are one of the most convenient, tastiest, and kid-friendly snacks out there. They are perfectly cheesy, chewy, and saucy — what’s not to love?

Air frying bagel bites takes the convenience factor to a new level, plus this handy appliance crisps them up in a flash!

Everyone loves a classic three-cheese bagel bite, but you can easily swap in cheese and pepperoni, cheese, sausage, and pepperoni, or mozzarella cheese flavors. You could even try making your own bagel bites from scratch!

As they say, when life gives you a busy schedule, make air fryer bagel bites.

What is the best way to clean an air fryer?

The biggest gripe I hear about air fryers is that they are difficult to clean. Well, not anymore! Follow these tips to quickly and efficiently clean your air fryer:

Let the air fryer cool for about 30 minutes before cleaning it, or at least until it’s cool enough to handle.
Submerge the air fryer insert in warm, soapy water. Avoid washing your air fryer insert in the dishwasher or leaving it submerged in boiling water for a long period of time.
To reach all the little nooks and crannies of the basket, use a skewer, toothpick, or soft bristle brush.
For the actual air fryer itself, use a damp kitchen cloth, microfiber cloth, non-abrasive sponge, and dish soap or baking soda to remove caked-on food and grease.
Use a lemon to cut the grease and get rid of any lingering odors that may be trapped in your air fryer.
Always avoid metal utensils, steel wool pads, abrasive sponges, or wire brushes with an air fryer. They will cause micro-scratches, ruining the non-stick coating for future uses.

Note: These are general tips, but it’s always best to read your specific air fryer’s instructions for the cleaning recommendations.

Ingredients For Air Fryer Bagel Bites

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

Bagel bites: My favorite brand of bagel bites is Ore Ida, but use whichever one is available to you! I just think they have the best texture, flavor, and “crispability.” I went with a three-cheese flavor, but the cooking time is the same for all flavors.

How to Cook Bagel Bites In The Air Fryer

Step 1: Prepare The Air Fryer

Preheat the air fryer to 360 degrees Fahrenheit. Prepare the air fryer basket with nonstick cooking spray if needed.

Step 2: Add The Bagel Bites

Decide on the number of bagel bites you’ll need. I used 16, which is about two-thirds of a family-size box. But, adjust this number up or down depending on the size of your air fryer.

The great thing about bagel bites is that there is no need to thaw them! Place the frozen bagel pizza bites directly in a single layer in the preheated air fryer basket. Make sure they aren’t overlapping for optimal crispiness.

Step 3: Air Fry The Bagel Bites

Air fry the bagel bites at 360 degrees Fahrenheit for 4-6 minutes. You should start checking them around minute 4 of cooking since all air fryers cook slightly differently. If they are done to your liking, remove them at this point. If not, continue cooking for another few minutes.

Step 4: Serve

Carefully remove the air fryer bagel bite with a pair of tongs and serve immediately while they are warm, melty, and crispy!

Dips To Serve With Bagel Bites

Now that your bagel bites are hot and crispy, try dipping them in a sauce like Alabama white BBQ sauce, marinara, ranch, or hot sauce. If your kids are picky eaters, serve them with ketchup!

Recipe Variations

To make your air fryer bagel bites extra fancy, consider topping them with more cheese like aged cheddar, parmesan, or Gouda. If you’d like to add other pizza toppings, try finely diced onions, mushrooms, or peppers. Any of your usual pizza toppings will work here!

Tips For The Best Recipe

Texture: For a crispier bottom, cook bagel bites in the air fryer at 400 degrees F. If you’d prefer them to be a similar texture as with the microwave, cook them at 340 degrees F. After testing, I found the sweet spot for my liking to be right at 360 degrees F.
Cook time: Cook time may vary depending on the brand you use. I use the Ninja Foodi air fryer, and it takes 4-6 minutes at 360 degrees F. Test out different times to see what works best for your specific air fryer.

What To Do With Leftovers

If you manage to have leftover air fryer bagel bites, here’s what to do:

Fridge: Store the bagel bites in an airtight container in the refrigerator for up to 4 days.
Reheat: Pop your bagel bites in the air fryer again, and cook them at 350 degrees F for about 2-3 minutes, or until warmed through.

Additional Recipes

Looking for more easy air fryer snacks and sides? Check out some of my most popular recipes:

Frequently Asked Questions

Can I put foil in the air fryer?

Technically you can use foil in the air fryer. However, it’s best to check the user manual of your particular brand. Using aluminum foil can cause the air to poorly circulate, which causes unevenly cooked food. This is why I don’t recommend it.

Do I have to preheat my air fryer?

Although it’s not necessary to preheat your air fryer, most people recommend you do. It’s especially important with thick cuts of meat or frozen foods in order to achieve the crispy texture air fryers are known for.

Can you make bagel bites in the oven?

Yes, you can make bagel bites in the oven, but they’re almost twice as fast and just as crispy when cooked in the air fryer.

Crispy Air Fryer Bagel Bites

Course Air Fryer Recipes

Cuisine American

Keyword bagel bites, Pizza

Servings people

Calories 210kcal

Author Anna Kate

Equipment

Ingredients

16 bagel bites

Instructions

Turn your air fryer to 360 °F degrees and allow to preheat for about 5 minutes. Spray the inside of the air fryer basket with nonstick cooking spray if needed.
Place the frozen bagel pizza bites in a single layer in the preheated air fryer basket.
Air fry bagel bites at 360 degrees F for 4-6 minutes. Start checking the bagel bites around the 4 minute mark since all air fryers cook differently.
Carefully remove the air fryer pizza bagels with a pair of tongs and serve.

Nutrition

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

Horseradish Sauce For Prime Rib

Anna Kate — Mon, 24 Oct 2022 15:15:14 +0000

This simple horseradish sauce for prime rib, steak, and tenderloin comes together in less than 5 minutes! It’s creamy, zesty, and refreshing, allowing the flavors of the meat to shine through. This versatile recipe should be in every home cook’s kitchen repertoire!

With the holidays fast approaching, I truly believe you need this horseradish sauce in your life! It perfectly accentuates premium cuts of meat without taking over the flavor. I swear it will have your guests ooh-ing and ahh-ing in no time!

Not only is this horseradish sauce for prime rib and other cuts of meat, but it can also be spread on bread, paired with vegetables, and so much more.

What Is Horseradish?

Horseradish is a spicy root vegetable, and not surprisingly, it’s in the same family as wasabi. Just like cauliflower and cabbage, horseradish is a cruciferous vegetable that is utilized all around the world as a spice or condiment.

While you might be able to find fresh horseradish in the produce section, it’s mainly sold as “prepared horseradish.” Typically, prepared horseradish is made from grated horseradish root, salt, and vinegar. It’s much easier to use than fresh horseradish, and a tiny scoop brings this sauce to life!

What Is Horseradish Sauce?

Horseradish sauce combines the pungent flavors of horseradish with ingredients like sour cream, apple cider vinegar, and fresh chives to create a creamy, zesty, and indulgent spread.

Ingredients For Creamy Horseradish Sauce

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

Sour cream: Making up the majority of the sauce, sour cream creates the perfect balance of rich, cooling, and refreshing flavors. If you don’t have sour cream, replace it 1:1 with Greek yogurt.
Prepared horseradish: You should be able to find jars of prepared horseradish in the refrigerated section of your local grocery store. If you have the time, you can try making your own prepared horseradish!
Salt & pepper: Enhances the flavors of the sauce. Make sure to use kosher salt, or use a reduced amount of fine sea salt (about ¾ teaspoon fine sea salt to 1 teaspoon kosher salt).
Chives: For a fresh, herbaceous, and zesty taste with a pop of color. If you don’t have chives, substitute them with green onions.
Apple cider vinegar: Imparts just the right amount of tanginess. While I prefer apple cider vinegar, you can also use white vinegar or lemon juice.
Cayenne pepper: I like to add a pinch of cayenne for some heat. To make a milder sauce, omit it completely.

How to Make Horseradish Sauce

Step 1: Combine All Ingredients

It really couldn’t be easier or quicker to prepare this creamy horseradish sauce!

All you need to do is whisk together the sour cream, prepared horseradish, salt, black pepper, chives, cayenne pepper, and apple cider vinegar in a bowl.

Step 2: Chill The Sauce

Chill the horseradish sauce for at least an hour to allow the flavors to blend together.

What To Serve Horseradish Sauce With

Of course, the best meal to serve creamy horseradish sauce with is tender, juicy, and succulent prime rib. However, you can also pair it with other cuts of meat such as beef or pork tenderloin, pork chops, or steak.

For a little extra kick, add a spoonful to deviled eggs or on top of baked potatoes. You can even spread it over bread, or dip your favorite veggie sticks into it!

Variations

Mayonnaise: Add a tablespoon, or use half mayo and half sour cream for a richer flavor.
Worcestershire: This slightly sweet, umami-rich condiment helps round out the raw spice of horseradish.
Dijon mustard: Many recipes call for Dijon mustard. Add a teaspoon or two to see what you like best!
Hot sauce: Instead of cayenne pepper, add a few drops of your favorite hot sauce!
Sugar: To round out the spiciness, add a pinch or two of sugar.

Tips For The Best Recipe

Let the sauce chill: Once mixed, leave your horseradish sauce in the fridge so the punchiness has time to mellow out.
Use prepared horseradish: Quicker, easier, and milder, prepared horseradish imparts a better flavor profile than freshly grated horseradish root.
Taste & adjust: Everyone’s palate is different, especially when working with a bold ingredient like horseradish. Start slow, taste, and adjust the spiciness to your preference.

What To Do With Leftovers

For any leftover horseradish sauce, follow these simple storage tips:

Fridge: Keep horseradish sauce in the fridge for up to 1 week. If you omit the chives, it should last up to 3 weeks. I prefer using glass jars since they preserve the flavors best.
Freezer: If you’re unable to finish the sauce in time, add it to a freezer-safe bag or container, and freeze it for up to 3 months. The overall potency and texture may change slightly after thawing, but it’s better than wasting ingredients.

Additional Sauce Recipes

If you enjoyed this horseradish sauce for prime rib, try out a few more of my favorite sauce recipes:

Frequently Asked Questions

Is horseradish spicy?

Grated horseradish is spicy, but when it’s mixed with sour cream and apple cider vinegar, it is much more mellow and subdued.

Is horseradish similar to wasabi?

Horseradish and wasabi are different plants that come from the same family. Interestingly, most wasabi consumed outside of Japan is simply horseradish that’s been dyed with green food coloring.

Where can I buy horseradish?

You may be able to find fresh horseradish root at specialty Asian food markets, but most horseradish is “prepared” and sold in jars at major supermarkets.

Creamy Horseradish Sauce For Prime Rib

Course Condiments, Seasonings & Toppings

Cuisine American

Keyword dipping sauce, horseradish sauce, sauce for beef

Prep Time 5

Chill Time 1

Total Time 1 5

Servings servings

Calories 48kcal

Author Anna Kate

Equipment

Whisk
Mixing Bowls
32-ounce Mason Jars optional, for easy pouring and storage

Ingredients

1 cup sour cream
3 tablespoons prepared horseradish
¾ teaspoon kosher salt
¼ teaspoon black pepper
2 teaspoons thinly sliced chives
1 teaspoon apple cider vinegar
1 pinch cayenne pepper like ⅛ tsp

Instructions

Whisk together sour cream, horseradish, salt, black pepper, chives, cayenne pepper and apple cider vinegar together in a bowl. Chill for at least 1 hour to allow flavors to blend.
Serve with Prime Rib or other beef dish.

Nutrition

The post Horseradish Sauce For Prime Rib appeared first on Southern Cravings.

Lasagna Soup

Anna Kate — Tue, 11 Oct 2022 18:15:30 +0000

This easy lasagna soup is a warming, cozy, and comforting dish that’s great for cold weather months! The recipe features tender lasagne, Italian sausage, tomato broth, and creamy ricotta. It’s all the flavors everyone loves about traditional lasagna but served in a bowl!

This lasagna soup recipe is all about versatility. I love that I can swap ingredients around and use up whatever leftovers I have on hand. It’s so delicious, I’m even able to sneak vegetables in that slip right past the kids!

What Is Lasagna Soup?

Similar to a classic lasagna, lasagna soup is filled with many of the same ingredients and textural components. Lasagna noodles, ground meat (like Italian sausage), and three different kinds of cheese form the base of the recipe.

The main difference between the two is the sauce. Instead of a thick ragu, this deconstructed lasagna is surrounded by a rich and savory tomato-based broth. It’s perfect for chilly nights when you’re in the mood for comfort food!

The Best Pasta For Lasagna Soup

Technically speaking, any type of pasta will work for lasagna soup. However, the most typical variety is lasagne (also known as lasagna noodles). I like to break mine up into little pieces before cooking them.

Another great choice is mafalda since the shape is just like a miniature version of lasagne. Other options include rotini, farfella, and fusilli.

Ingredients For Lasagna Soup

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

Lasagna noodles (lasagne): Any brand will work for this lasagna soup recipe. Keep in mind, you will need about ten noodles broken into bite-size pieces.
Olive oil: To sauté the onions, garlic, and sausage. If you don’t have olive oil, replace it with avocado oil, canola oil, or another mild vegetable oil.
Onion & garlic: I recommend yellow onion and fresh garlic for this recipe, but you can use white onions and garlic powder instead.
Italian sausage: I love the taste of mild Italian sausage, but you can go for hot Italian sausage if you prefer more spice! You can even add ground beef, turkey, or chicken.
Oregano & basil: Both dried oregano and basil add bright, herbaceous flavors. Italian seasoning works well too. For a pop of color, garnish this soup with fresh basil.
Tomato paste: To create a deep, rich, umami flavor in the broth.
Canned tomatoes: Add both crushed and diced tomatoes for a more full-bodied texture. If you only have diced tomatoes, just use an equivalent amount of those.
Beef broth: It’s best to use low-sodium beef broth since the sausage and cheese are salty as well. Although beef broth is the preferred choice, chicken broth works too.
Salt & pepper: Season with kosher salt and pepper to taste.
Parmesan rinds: While optional, simmering sauces and soups with Parmesan rinds is a common Italian practice to add layers of umami taste. Plus, it prevents wasting ingredients!
Ricotta & Parmesan: Combine ricotta and Parmesan for a creamy topping. If you’re feeling like an extra cozy meal, add some shredded mozzarella. It will melt as it sits on the soup, creating ooey-gooey strands of cheese.

How To Make Lasagna Soup

Step 1: Cook The Lasagne

Bring a large pot of salted water to a boil. Add the lasagne and cook according to the package directions. Once done, drain the pasta and toss it with a little olive oil. Set them aside while you prepare the rest of the soup.

Step 2: Cook The Onions & Sausage

In the meantime, heat the olive oil in a large Dutch oven or a heavy-bottomed pot over medium-high. Sauté the onions until softened, which should take a few minutes.

To the same pot, add the sausage and break it up with a wooden spoon. Continue cooking, stirring frequently, until the sausage is browned.

Step 3: Add Seasonings

Mix in the garlic, oregano, and basil, then add the tomato paste and cook for a few more minutes, or until the color darkens.

Step 4: Simmer The Soup

Add the beef broth, canned tomatoes, salt, and pepper. Drop in the Parmesan rinds and give everything a good stir. Cover the pot and simmer on low for about 30 minutes to deepen the flavors.

Step 5: Make The Ricotta Mixture

While the soup simmers, make the ricotta mixture by stirring the ricotta, Parmesan, salt, and pepper in a small bowl. Set that aside until you’re ready to serve.

Step 6: Assemble The Soup

Stir in the cooked lasagne, then divide the soup among bowls.

Add a dollop of ricotta to the center of each bowl and garnish with sliced basil. Top with additional mozzarella or freshly shredded Parmesan for good measure!

What To Serve With Lasagna Soup

Serve this lasagna soup recipe as a meal on its own, or pair it with a garden salad, French bread, garlic bread, or Caesar salad. There are so many side dishes to choose from!

Recipe Variations

Change the protein: Try spicy Italian sausage, ground beef, turkey, or chicken.
Switch up the seasonings: Add dried parsley, sage, thyme, or rosemary. For an easier option, use an Italian seasoning mix.
Different cheese: Try provolone, Romano, mascarpone, or cottage cheese. You can even use cheddar cheese for another meltable option.

Tips For The Best Recipe

Cook the pasta separately: By cooking the pasta separately, it reduces the amount of starch in the soup to prevent a gummy texture.
Don’t fully cook the pasta: Drain the lasagna noodles with about 2-3 minutes left of cooking since they will finish cooking in the soup.
Simmer with Parmesan rinds: Adding a Parmesan rind or two to the simmering soup seriously changes the overall flavor. Don’t skip it!
Use a Dutch oven: Cooking the soup in a Dutch oven locks in moisture and retains heat extremely well.

What To Do With Leftovers

This lasagna soup recipe is incredibly easy to make ahead of time! All you have to do is prepare everything except the lasagne. When you’re ready to serve it, warm the soup up, cook the pasta, and add it in.

Keep the fully cooked soup in your fridge for up to 3-4 days. Pasta tends to turn a little mushy as it sits in the fridge so be prepared for that. With that said, I don’t recommend freezing this soup with lasagne in it as the texture will change too much.

More Pasta Recipes

If you’re a pasta lover like me, be sure to check out some more comforting recipes like these:

Frequently Asked Questions

Can you cook the pasta in the soup?

Although you can cook the pasta in the soup, it’s best to cook it separately. The pasta absorbs liquid and adds starch to the soup, which can make it thicker than you would like.

Can you make lasagna soup in an Instant Pot?

Yes, you can make this lasagna soup recipe in an Instant Pot. Add all of the ingredients to an Instant Pot, making sure pasta is at the bottom and submerged. Cook on high for 6 minutes followed by a quick release.

Easy Lasagna Soup

This easy lasagna soup is a warming, cozy, and comforting dish that’s great for cold weather months! The recipe features tender lasagne, Italian sausage, tomato broth, and creamy ricotta. It’s all the flavors everyone loves about traditional lasagna but served in a bowl!

Course Soup

Cuisine American

Keyword Dutch Oven, fall recipes, lasagna soup, soup

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 440kcal

Author Anna Kate

Equipment

Ingredients

8 ounces lasagna noodles broken into pieces (about 10 noodles)
1 pound Italian sausage mild, ground
1 yellow onion large, diced
1 tablespoon olive oil
2 teaspoon oregano dried
2 teaspoon basil dried
4 cloves garlic minced
2 tablespoons tomato paste
14.5 ounces crushed tomatoes undrained
14.5 ounces diced tomatoes undrained
32 ounces beef broth
½ teaspoon salt
½ teaspoon black pepper
1-2 slices Parmesan rinds optional
Fresh basil chopped (for garnish)

For the Ricotta Mixture:

8 ounces ricotta
½ cup Parmesan cheese freshly grated
¼ teaspoon kosher salt
black pepper

Instructions

Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Drain; drizzle with olive oil and toss. Set aside.
Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and saute, stirring, until softened, about 3 minutes.
To the same pot, add the sausage and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes.
Stir in the garlic, oregano, and dried basil.
Add the tomato paste and cook, stirring, until darkened, about 2 minutes.
Add the beef broth, tomatoes, and salt and pepper. Stir to combine.
Drop in the parmesan rinds and stir. Cover the pot and simmer on low for about 30 minutes.

Make the Ricotta Mixture

While the soup simmers, make the ricotta mixture: add the ingredients to a small bowl and stir to combine.

Assemble the Soup

Stir in the cooked noodles to the soup.
Then, divide the soup among bowls. Add a dollop of ricotta to the center of each bowl and garnish with sliced basil.
Top with additional mozzarella or fresh shredded parmesan if desired.

Nutrition

The post Lasagna Soup appeared first on Southern Cravings.

Christmas Charcuterie Board

Anna Kate — Thu, 06 Oct 2022 19:55:18 +0000

No holiday spread is complete without a Christmas charcuterie board. This simple how-to guide will show you exactly what you need to know about charcuterie and how to build a festive Christmas tree charcuterie of your own!

Don’t be afraid to try making a charcuterie board this holiday season. After looking at all of the picture-perfect boards online, it may seem like a daunting task. However, I can assure you they’re both fun and easy to create!

Learn different meats and cheese pairings, unique ideas for fruit and vegetables, and how to create a festive charcuterie Christmas tree!

What Is Charcuterie?

Charcuterie (pronounced shar-koo-tuh-ree) is a branch of cooking that involves preparing meats like salami, ham, sausage, bacon, pâtés, and confit.

The term “charcuterie” is French, and translates to “products of a fancy pork butcher.” Although pork is often used as the main ingredient, many modern charcuterie boards include a wide variety of options from cheese and crackers to fruit, vegetables, nuts, and dips.

Charcuterie Boards For Special Occasions

Charcutier boards might be the single best appetizer to put together for special occasions like Christmas, Thanksgiving, Halloween, and Easter. They’re easy to prepare, look absolutely stunning, and are always a hit amongst the crowd.

Of course, one of the most popular versions is a Christmas charcuterie board. You can design it to look like a tree, a wreath, or even a star if you’re up for it! Choose festive colors to turn a mishmash of ingredients into a gorgeous charcuterie Christmas tree!

Christmas Tree Charcuterie Ingredients

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

Fresh Herbs

I layer fresh rosemary in between the other ingredients to form the Christmas “tree” branches. You can also use fresh thyme, sage, or even real fir tree branches.

Cheese

Choose whichever cheese varieties you and your guests will love! I included cheddar and pepper jack in this board, but here are some more ideas:

Hard & semi-hard cheese: Cheddar, pepper jack, Colby, Parmesan, smoked Gouda, Asiago, gruyere, manchego, Havarti, or Provolone.
Soft cheese: Gorgonzola, Gourney (Boursin), mozzarella, burrata, goat cheese, or brie.

Meat

Use cured meats like Genoa salami, peppered salami, pepperoni, prosciutto, capocollo, summer sausage, or Spanish chorizo.

Carbs & Nuts

Pretzels, water crackers, Triscuits, pita chips, baguette slices, pistachios, macadamia nuts, candied pecans or almonds, and Christmas cookies all make fantastic additions.

Fruits & Vegetables

Use vibrant fruits and vegetables like grapes (green or red), olives, strawberries, blueberries, pomegranates, apples, raspberries, blackberries, dried figs, dates, bell peppers, radishes, cucumbers, celery, or cherry tomatoes.

How To Build A Christmas Tree Charcuterie

Step 1: Find A Board

Start with a large rectangular platter or wooden cutting board. Plan out how many guests you will be serving, and use a board that will fit all of the ingredients.

Step 2: Make The Trunk

Place pretzel sticks vertically at the bottom of the platter or board to create the trunk of the Christmas tree. You can use crackers, but I find pretzels are the best-looking option.

Step 3: Form The Base

Lay a row of fresh rosemary horizontally across the bottom of the board to establish the base of your tree. As I mentioned above, you can also use other fresh herbs or small fir tree branches.

Step 4: Form The Tree

After that, place a row of cheese above the rosemary. Continue layering ingredients and rosemary in shorter rows as you move up to create a triangular shape.

Step 5: Shape The Meat Slices

For any meat slices (like pepperoni), fold them in half and stick them together with toothpicks so they stand up. Remember to assemble your tree using an even mix of colors!

Step 6: Add The Finishing Touches

Place any ingredients that don’t fit in the tree next to it in small bowls, and make a star on top with extra cheese cubes. Decorate the board with more herbs, branches, or berries. Now, you’re ready to eat!

Must-Have Tools

Use a large cutting board. It needs to be large enough to fit the completed Christmas tree and any additional bowls or decorations.
Serve the charcuterie board with small appetizer plates to prevent any spills!
Colored ramekins and dishes add more festivity to the board.
Don’t forget forks, spoons, and knives to make serving easier (especially if you add any soft cheeses or dips)!

Top Tips

Switch ingredients up: Don’t worry about buying the exact ingredients shown in this guide. Use what you have on hand, or plan out some of your favorites.
Don’t stress over perfection: Christmas charcuterie boards are supposed to be fun! Don’t stress over making it look perfect. Everyone will love that you went through the effort of making it for them!
Prep in advance: Prepping all of the ingredients in advance will help you put together the board much faster. Wash the fruit and vegetables, cut any meats or cheeses that need it, and take foods out of their packages. Don’t cut the produce until just before serving to prevent it from browning.
Use parchment paper: Adding a layer of parchment paper first can help with cleaning up and projecting the board from stains.
Serve at room temperature: Charcuterie boards are best served at room temperature. Before you lay it out for your guests, remove everything from the fridge for at least 30 minutes.

What To Do With Leftovers

If you have leftovers, remove the crackers and nuts and store them in an airtight container. Use plastic wrap to cover the rest of the board and store it in the fridge for up to 1-2 days.

More Christmas Recipes

If you’re planning an entire Christmas feast, try out some of these other holiday recipes:

Frequently Asked Questions

How far in advance should you make a charcuterie board?

You can make a charcuterie board 2-3 hours in advance. Just make sure to keep it refrigerated and take it out 30-45 minutes before serving so the food has time to warm to room temperature.

Are Christmas charcuterie boards gluten-free?

Christmas charcuterie boards (and all charcuterie boards in general) have many varying ingredients. Whether or not your charcuterie board is gluten-free depends on the ingredients you choose to include.

How much food should I include on a charcuterie board?

Your charcuterie board should include about 2 ounces of meat and cheese per person if it will be served as an appetizer. If it is the main course, include approximately 5 ounces of meat and cheese per person.

Quick & Easy Christmas Charcuterie Board

No holiday spread is complete without a Christmas charcuterie board. This simple how-to guide will show you exactly what you need to know about charcuterie and how to build a festive Christmas tree charcuterie of your own!

Course Appetizer Recipes

Cuisine American

Keyword appetizer, Charcuterie, holiday appetizers, special occasion

Prep Time 30

Total Time 30

Servings people

Calories 316kcal

Author Anna Kate

Equipment

Ingredients

8-10 sprigs Fresh rosemary
8 ounces cheddar cheese or colby cubed
8 ounces pepper jack cheese cubed
1 cup green olives pitted
1 cup pepperoni sliced
1 cup salami cubed
1 cup green or purple seedless grapes
¼ cup pretzel sticks
Crackers water crackers, triscuits, pita chips, etc.

Instructions

Use a large rectangular platter or wooden cutting board.
Place your pretzels vertically at the bottom of the platter/board to create the trunk of the tree.
Then lay a row of fresh rosemary horizontally across the bottom of the board to establish the base of your tree.
After that, just begin placing your ingredients in shorter rows as you move up to create a triangle. Make sure as you are assembling your tree to plan it out using a mix of colors!
Layer one cheese, rosemary, cubed salami, then pepperoni (fold in half and stick with toothpicks to stand up), other cheese, olives, red grapes. Nestle sprigs of rosemary between each layer.

Nutrition

The post Christmas Charcuterie Board 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.

Bisquick Sausage Balls

Anna Kate — Thu, 15 Sep 2022 16:53:47 +0000

Make the best Bisquick sausage balls in no time! These bite-sized beauties feature sharp cheddar cheese, ground sausage, and Bisquick. Serve them at holiday parties or on game day for a quick, easy, crowd-pleasing appetizer.

When a recipe requires just three ingredients, it’s always worth testing out! Thanks to the convenience of Bisquick, this simple sausage ball recipe will save you so much time in the kitchen.

It’s the perfect appetizer to make ahead of time and freeze. When you’re ready to serve it, just pop a batch in the oven and wait for your house to fill up with cheesy and delicious aromas.

Why I Love This Recipe

Quick & easy: All you need is 3 ingredients and 25 minutes to make this recipe.
Crowd-pleaser: I always get compliments on just how good these Bisquick sausage balls taste. I’m constantly giving out the recipe to friends and family!
Finger food: Bisquick sausage balls are ideal for busy holiday preparations or last-minute gatherings because they’re so easy to serve and eat.
Versatility: You can easily adapt this recipe to your taste preferences. Feel free to spice these Bisquick sausage balls up and pair them with your favorite dips.

What Are Bisquick Sausage Balls?

Bisquick sausage balls are one of my favorite recipes because you only need three simple ingredients — sausage, shredded cheddar, and Bisquick. Think meatball meets cheese biscuit. Is your mouth watering yet?!

If you’re unfamiliar with Bisquick, it’s a mixture of flour, baking powder, sugar, salt, and shortening. It was invented back in the 30s to make recipes like this more convenient and time-efficient.

All you need to do is mix the ingredients in a bowl, roll them into balls, and bake them in the oven for about 20 minutes. Talk about an easy way to impress your guests!

What is the best pork sausage to use?

When it comes to Bisquick sausage balls, your choice of pork plays an important role. You want them to be moist and tender, yet sturdy enough to hold up for dipping.

Raw, ground pork is the best choice. Typically, pork bought at the supermarket contains around 15% fat. If you prefer more flavor, sausage-grade pork is a great option. Extra-lean sausage can be used as well, but you may have a harder time getting the mixture to stay together.

Ingredients For Bisquick Sausage Balls

Bisquick: I’m using the original Bisquick from Betty Crocker, but there are other brands like Jiffy baking mix. If you don’t have any on hand, make your own with 2 cups of flour, 1 tablespoon of baking powder, 2 tablespoons of butter or shortening, and ½ teaspoon of salt.
Sharp cheddar cheese: For the most flavor, use aged cheddar cheese. It adds just the right amount of savory and umami elements to these Bisquick sausage balls. Try to stay away from pre-grated cheese as it can lead to a dry, crumbly mixture.
Ground pork sausage: This can be mild or spicy depending on your taste preferences. For a lighter version, try turkey or chicken sausage.
Milk: If the mixture seems dry, add milk little by little until it reaches a moist consistency that is easy to roll. You can use any type of milk you prefer here.

How To Make Bisquick Sausage Balls

Step 1: Mix the ingredients

While your oven is preheating to 350 degrees F, combine the ground sausage, Bisquick, and shredded cheddar cheese in a large mixing bowl.

If the mixture is too dry or crumbly, add a little milk at this point until it sticks together.

Step 2: Shape The Balls

Shape the mixture into bite-size balls, then spread them out evenly on a few baking sheets. You should get about 24 sausage balls from this recipe, but it depends on the exact size of your scoop.

If you have a cookie scoop, I highly recommend using it for even sizing and cooking time.

Step 3: Bake

Bake the sausage balls for about 20 to 25 minutes, or until they appear golden brown and the sausage is cooked. Serve them immediately while warm!

What To Serve With Bisquick Sausage Balls

While I do think Bisquick sausage balls are scrumptious on their own, you can turn them into an absolute show-stopper with some dips and sauces like the following:

Alabama white BBQ sauce
Ketchup
Regular BBQ sauce
Chili sauce
Honey-mustard or hot mustard
Garlic aioli
Ranch dressing

Recipe Variations

Gluten-free: If you need to make a gluten-free or low-carb version, Betty Crocker has options available for these as well.
Spices: Shake things up with different seasonings like Italian seasoning, paprika, cayenne, chives, Creole seasoning, or taco seasoning.
Cheese: While I prefer the taste of sharp cheddar in this recipe, test out other varieties like Gouda, Manchego, Colby, or even mozzarella for a more mild flavor.

Tips For The Best Recipe

Avoid pre-grated cheese: Freshly grated cheddar cheese will provide a lot more moisture to the Bisquick mixture than pre-grated cheese. Try to avoid it if possible.
Warm the sausage: Bring the ground sausage to room temperature before combining it with the Bisquick and cheese. This will release some of the grease and make mixing easier.
Wet your hands: To prevent the mixture from sticking to your hands, wet them with a little water before rolling the sausage balls.
Check the consistency: After mixing, make a test ball to see if it holds up. If not, add milk a tablespoon at a time until it sticks together.
Batch size matters: Keep your sausage balls uniform in size. This ensures even cooking and prevents some from being undercooked or overcooked.
Space them out: On the baking sheet, make sure the balls are spaced apart. This allows hot air to circulate around each ball, ensuring even browning.
Cook the pork safely: Use a meat thermometer to ensure the pork reaches a safe temperature. For ground meats, 160 degrees F is recommended by the USDA.
Chill before baking: If time allows, chill the formed balls in the refrigerator for about 30 minutes before baking. This helps them maintain their shape, resulting in a better texture.

How to Store Leftovers

If you have leftover Bisquick sausage balls, follow these simple storage tips:

Fridge: Transfer the baked sausage balls to an airtight container. They will keep for 3 to 4 days in the fridge this way.
Freezer: Once cooled, transfer the sausage balls to a freezer-safe bag or container. If stored properly, they will keep for up to 3-4 months.
Reheating: Cooked Bisquick sausage balls can be reheated again in the oven or microwave until warm. They won’t turn out quite as moist and tender, but they are still delicious.

Can Bisquick Sausage Balls be Made in Advance?

To save time on the day of cooking, you can prep these Bisquick sausage balls beforehand. Mix and shape the balls, then freeze them on a parchment-lined pan until firm.

Transfer them to a freezer-safe bag or container, and keep them frozen for up to 1-2 months. If you’ll be serving them within 1-2 days, you can store them in the fridge.

When you’re ready to serve them, sausage balls can be baked straight from frozen. Just remember, you may need to tack on 5-10 minutes of bake time.

Additional Appetizer Recipes

Make an entire appetizer spread by serving these Bisquick sausage balls with other snacks and finger foods like these:

Frequently Asked Questions

Why are my Bisquick sausage balls dry?

Dry Bisquick sausage balls are commonly caused by a high ratio of Bisquick to sausage. Make sure you follow the measurements exactly as written. If you’re still having issues, add a little milk or more sausage.

Why are my sausage balls greasy?

Using high-fat content sausage or overly oily cheese can make the balls greasy. Opt for a sausage with moderate fat content or balance it out with other ingredients.

Why are my sausage balls not sticking together?

If your sausage balls are crumbly or falling apart, it’s likely because you used packaged shredded cheese or low-fat sausage. Add milk to make the mixture moist.

The mixture is too sticky to shape. What can I do?

If the mixture is overly sticky, you can refrigerate it for a bit to firm up or add a tad more Bisquick. But be careful not to add too much to avoid dry sausage balls.

How do I tell if the sausage balls are cooked?

The most accurate way to tell if the sausage balls are cooked is to use a meat thermometer, which should read 160F. Alternatively, you can break a sausage ball open around the 20-minute mark to ensure there is no longer pink in the middle.

My Bisquick sausage balls are hard. What went wrong?

Overbaking or setting the oven temperature too high can cause the balls to develop a hard crust. Always ensure your oven is calibrated correctly and watch the cooking time.

3-Ingredient Bisquick Sausage Balls

Course Appetizer Recipes

Cuisine American

Keyword crowd pleasing recipes, holiday appetizers, holiday recipes, party food, Party recipes, quick recipe, sausages

Prep Time 5

Cook Time 20

Total Time 25

Servings sausage balls

Calories 179kcal

Author Anna Kate

Equipment

Ingredients

2 cups Bisquick
4 cups sharp cheddar Cheese
1 pound ground pork sausage mild or spicy
¼ cup milk only if needed

Instructions

Preheat your oven to 350°F degrees.
In a large bowl, combine the ground sausage, bisquick and shredded cheese.
Form into 24 golf ball sized balls and place on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20 to 25 minutes, until golden brown and the sausage is cooked through entirely.
Remove and serve hot!

Nutrition

The post Bisquick Sausage Balls 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.

Green Bean Casserole

Anna Kate — Mon, 15 Aug 2022 16:37:12 +0000

Make a delicious green bean casserole from scratch! This comforting Southern side dish is made with a creamy homemade mushroom sauce and canned green beans, then topped with crispy fried onions. It’s the perfect addition to all your Thanksgiving and Christmas gatherings.

Why You’ll Love This Recipe

Versatile: This green bean casserole can be made with canned, fresh, or frozen green beans. You can easily tailor it to your preference or what’s available in your kitchen.
Easy to make: Even though this recipe has a homemade mushroom cream sauce, it couldn’t be easier to put together. It makes such a difference in the final flavor!
Crowd-pleasing: Hearty flavors and comforting textures make this Southern green bean casserole a hit at any gathering! It’s the kind of dish that both kids and adults rave about, making mealtime fuss-free for everyone.

Instead of canned cream of mushroom soup, this recipe is made with a homemade mushroom sauce. It is not difficult to make, so don’t let that intimidate you.

It’s a simple roux with sautéed cremini mushrooms, shallots, and crunchy water chestnuts, all pulled together with a smooth sauce made of butter, flour, milk, and Parmesan cheese. Plus, don’t forget those delicious French’s Fried Onions. I’ll admit, I always sample a few while I put this casserole together!

While this recipe is similar to the original Campbell’s Green Bean Casserole, it’s kicked up a notch with homemade sauce, added mushrooms and water chestnuts, and a few other seasonings.

The Best Green Bean Casserole Recipe

When Thanksgiving and Christmas rolls around, everyone wants to see this green bean casserole on the table! It’s a favorite holiday side dish for so many families, and if it’s going to be a staple, let’s make it better than the original, shall we?

You are missing out if you’ve never had a homemade green bean casserole! I know this is certainly not an original recipe, but it’s the way I make it every year for Thanksgiving and it’s always the first to go!

It’s such an easy recipe to make and always delicious! Plus, you’ll love that this green bean casserole can be prepared ahead of time and even reheats well!

Ingredients For A Green Bean Casserole

Green beans: This recipe is made with canned green beans. If preferred, frozen or fresh can also be used. Make sure to fully thaw and drain frozen green beans. You will also likely need more seasoning for that ingredient swap.
Mushrooms: Fresh cremini mushrooms add an earthy flavor and hearty texture. Baby bellas, oyster mushrooms, or any white or brown mushrooms will work in its place. Alternatively, canned mushrooms can be used.
Cream sauce: Flour, butter, milk, and Parmesan cheese are mixed together to create a deliciously rich sauce. The step-by-step photos will walk you through the process of making a roux.
Vegetables: In addition to green beans and mushrooms, chopped shallots and water chestnuts add additional flavor and texture.
Fried onions: It’s not a green bean casserole without French’s Fried Onions! You can skip the store-bought version and make your own if you want.

How to Make a Homemade Green Bean Casserole

Step 1: Sauté The Vegetables

Melt the butter in a large Dutch oven, then sauté the shallots and mushrooms until the mixture begins to brown. Be patient as this process takes about 7-10 minutes.

Remove the vegetables from the pot, but do not wipe out the Dutch oven! The browned bits from the bottom of the pot will add another layer of savory flavor to the green bean casserole.

Make the roux.

If you’ve never cooked with a roux before, here’s a little more information about how to make a roux and the different types of roux. For this recipe, we will make a blonde roux, which is light in color and is used in most casserole recipes.

Melt the butter in the pot, then add the flour a little at a time. Be sure to continuously whisk the mixture. It should turn into a paste-like consistency.

Step 3: Finalize The Sauce

Slowly add in the milk a little at a time, whisking all the while. A smooth white sauce will begin to form. After all the milk is added, mix in the Parmesan cheese, salt, and pepper. Stir to combine and allow the cheese to melt.

Next, add the green beans, mushrooms, shallots, and water chestnuts and stir well. Transfer the green bean mixture to a 9×13 casserole dish.

Step 4: Bake The Casserole

The total bake time is about 30 minutes. Bake the casserole uncovered, until bubbly, for about 15 minutes. Then, add the fried onions and cook for another 15 minutes. The fried onions should brown slightly and the casserole should be bubbling.

What To Serve With Green Bean Casserole

You can pair this Southern green bean casserole with any holiday mains or sides. It’s the perfect side dish for Thanksgiving or Christmas dinner! Here are a few serving options:

Recipe Variations

Canned soup: Two or three cans of cream of mushroom or cream of chicken soup can be used in place of the roux. The sautéed vegetables can still be used per the recipe. However, additional cans of soup may be needed.
Gluten-free: To prepare a gluten-free version of this green bean casserole, replace regular all-purpose flour with a reliable gluten-free 1:1 all-purpose flour blend.
Vegan-friendly: For a vegan version of this green bean casserole, use olive oil or a vegan-friendly butter substitute instead of regular butter. Opt for plant-based milk, and you can even use vegan Parmesan cheese instead!
Spicy: Add finely chopped jalapeños to the onion mix. Alternatively, you can sprinkle crushed red pepper flakes into the mushroom sauce to add some spice.
Bacon: Try dicing and frying some bacon or pancetta to infuse this dish with more savory flavors.
Different cheese: Try mixing in your favorite cheese varieties like smoked Gouda, gruyere, mozzarella, havarti, sharp cheddar, Jack, or Colby.

Tips For The Best Recipe

Fresh ingredients: Always choose the freshest ingredients, especially for vegetables like mushrooms and shallots. They impart the most flavor and texture to the dish.
Using fresh beans: If you’re using fresh green beans, cut them to uniform sizes so they cook evenly throughout the casserole. Trim off the ends and cut them into 1 ½ inch pieces. Prepare the green beans, pat dry, and use as directed in the recipe.
Mushroom sauté: Ensure the mushrooms are sautéed until their moisture has evaporated. This concentrates their flavor and prevents the casserole from becoming watery.
Roux consistency: When you’re making the roux, stir continuously to avoid any lumps and aim for a smooth, paste-like consistency before adding in the milk. This ensures a creamy sauce.
Watch the casserole: When baking, keep a close eye during the last 15 minutes to ensure the fried onions don’t burn. They should be golden and crispy. You can cover the baking dish with foil if needed.
Quality cheese: Use quality, freshly grated Parmesan cheese. It melts better and provides a richer flavor to the dish.

What To Do With Leftovers

If you have any leftovers, follow these simple storage and reheating tips to make the most of your green bean casserole:

Fridge: Store any leftover green bean casserole in an airtight container in the refrigerator. It should last for up to 4 days if properly refrigerated. Note: Green bean casserole should not be left unrefrigerated for more than 3-4 hours at a time.
Freezer: Freezing is not recommended for this particular green bean casserole because of its dairy-based sauce. The sauce may separate and become grainy or watery once thawed.
Reheating: You can easily reheat this casserole in an oven-safe dish at 350F for 15-20 minutes. Alternatively, microwave a single serving at 30-second intervals until warmed.

Can I make a green bean casserole ahead of time?

Yes, you can! To do so, prepare and assemble as directed, except for the fried onion topping. After the casserole is assembled, set aside to cool. Then, cover the casserole dish with aluminum foil and refrigerate overnight or up to 3 days before baking.

About 30 minutes before baking, allow the casserole dish to sit uncovered at room temperature to avoid shattering the dish. Then, bake as directed in the recipe card below.

Additional Recipes

If you enjoyed this Southern green bean casserole recipe, take a peek at some more side dishes like these:

Frequently Asked Questions

Can I use a different type of mushroom other than cremini?

Yes, you can substitute cremini mushrooms with baby bellas, oyster mushrooms, or any other type of white or brown mushrooms. If you’re in a pinch, canned mushrooms can also be used.

What can I do to thicken the sauce if it’s too runny?

If your sauce is too thin, you can make a quick slurry with 1 tablespoon of cornstarch and 2 tablespoons of water. Mix it until smooth, then stir it into the casserole sauce to help it thicken.

What should I do if my casserole turns out soupy?

If the casserole is too watery, it might be due to excess moisture from the green beans or mushrooms. Next time, ensure they are well-drained or sautéed to release their moisture before adding them to the casserole.

Easy Green Bean Casserole

Course Holiday Recipes

Cuisine American

Keyword casserole, Christmas, from scratch, holiday side, Side Dish, Thanksgiving

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 248kcal

Author Anna Kate

Equipment

Dutch Oven

Ingredients

48 ounces green beans drained
6 tablespoons butter salted and divided
8 ounces cremini mushrooms roughly chopped
1 shallot chopped
1 clove garlic minced
3 tablespoons all-purpose flour
3 cups whole milk
½ cup parmesan cheese shredded
2 teaspoon kosher salt
½ teaspoon black pepper
8 ounces water chestnuts drained and diced
1 cup French's Fried Onions

Instructions

Preheat oven to 350°F degrees and grease a 9×13 casserole dish.
To a large dutch oven, melt butter over medium-high heat.
Add mushrooms and shallot, and cook until mixture is brown and caramelized – about 7-10 minutes. Add garlic and stir quickly to avoid burning.
Transfer the mixture to a plate, and do not wipe or rinse your dutch oven.
Add butter to the same dutch oven over medium-high heat.
Then, add flour, whisking constantly. Then, gradually add in milk and whisk until smooth. Continue cooking until the flour, milk, and butter thicken and begin to bubble – about 5 minutes.
Remove from heat and add the Parmesan cheese, kosher salt, and pepper. Stir until melted and smooth.
Stir in green beans, mushroom mixture, and water chestnuts.
Transfer the mixture to the 9×13 casserole dish.
Bake, uncovered, until bubbly – about 15 minutes.
Remove from the oven and top with the fried onions and continue baking until the topping is golden brown – about 10-15 minutes.

Nutrition

The post Green Bean Casserole 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.

Southern Cornbread Dressing

Anna Kate — Tue, 02 Aug 2022 16:14:55 +0000

Delicious Southern Cornbread Dressing is a must on your Thanksgiving menu! This old-fashioned recipe is delicious! Seasoned with sage, celery, onion, and other simple ingredients. This holiday favorite is the soul food recipe you need on your Thanksgiving table.

The perfect family recipe for this holiday season! Southern dressing is the perfect side dish to serve on Thanksgiving Day or for Christmas dinner. It’s one of those old-fashioned recipes that is a family tradition for many in the south, and it’s just not the holidays without it! Growing up in the deep south, this was the one thanksgiving side dish that I could not live without!

There are about a thousand ways to make dressing, but this is the best dressing recipe! While this recipe is not complicated, it’s important to note that this does require some planning ahead. However, you can prepare this ahead and freeze or refrigerate it a few days before baking.

The holidays are hectic for many families, so I totally understand wanting to scoop up that bag of premade stuffing from the store and be done with it. But, once you make this recipe, you never go back to the bagged stuff again!

Thanksgiving Cornbread Dressing Recipe

What is cornbread dressing? Much like a traditional stuffing recipe, cornbread is a combination of bread, vegetables, seasonings, and chicken broth mixed up and baked casserole style. It’s a delicious, southern recipe that is considered an heirloom in our family!

There are many different versions of this recipe floating around the internet. Depending on where you live, others may add ingredients like nuts, oysters, sausage, eggs, or other additions.

Dressing vs. Stuffing

Cornbread dressing is not the same as stuffing. The debate between dressing and stuffing is an argument that seems rather polarizing in many areas. Do you cook the dressing in the bird or out? Is there really a difference between dressing and stuffing?

Dressing and stuffing recipes are similar as they are both a combination of pieces of bread, vegetables, and other ingredients. But, there is one major difference:

Dressing is cooked outside of the turkey cavity in a casserole dish.
Stuffing is cooked and served from the cavity of the turkey.

What is the difference between cornbread dressing and stuffing?

Details	Cornbread Dressing	Cornbread Stuffing
Prep Time	Long prep time, requires overnight rest	Can be prepared within an hour or two
Cooking Method	Cooked in a casserole dish, outside of the bird	Cooked inside the turkey cavity
Food Safety	No risk of undercooked turkey	Potential risk for undercooking the bird to avoid overcooking the stuffing, or vice versa
Difficulty	Easy as making a casserole! Does require planning ahead	Difficult to time the doneness of the bird and doneness of the stuffing

What ingredients are in dressing?

To make an old-fashioned cornbread dressing recipe, you only need a few basic, pantry ingredients.

(See the recipe card for complete details)

Prepared Cornbread: This recipe starts with a skillet or pan of cornbread. You will need to prepare this a few days before assembling the rest of the dressing so that it can dry out. I prefer using a homemade cornbread recipe instead of a boxed cornbread mix. Also, I would avoid any “sweet” style cornbread recipes for a savory southern dressing.

Bread: Any type of bread will do. I prefer neutral flavors, like white, wheat, sourdough, etc. Avoid heavily seeded or flavored breads. Like the cornbread, you will also want the bread cubes to dry out. These large, soft bread crumbs absorb the liquids and create a casserole-like consistency. More on this below!

Seasonings: Herbs and spices stay pretty basic with this recipe. Made without poultry seasoning, the salt, plenty of black pepper, and sage gives this classic dressing recipe all the flavors it needs. It’s the perfect amount of sage that will not overpower the dish!

Onions and Celery: Adding vegetables gives the dressing some texture and added flavor. The onions and celery are cooked down until they are soft, tender pieces with just the right amount of crispiness left. Not mushy!

Large Eggs: Not small or medium eggs. Large eggs are added to the dressing to act as a binder, holding all of the ingredients together. These are lightly whisked before being added to the dressing mixture.

Chicken Broth: Use homemade or store-bought. Stock can also be used in place of broth.

What is the best bread to use for dressing?

The best type of bread for making dressing has a neutral flavor. Avoid heavily flavored or seeded breads. Neutral breads like white, wheat, or sourdough will do.

You can use sandwich bread, hot dog and hamburger buns, biscuits, bagels, English muffins, etc. The actual type of bread really doesn’t matter. They will all be torn into small pieces and stirred into the dressing mixture. The “soft” bread crumbs are used in addition to the stale cornbread to bind the ingredients together.

Tip: I typically start collecting the heels of loaves and odds and ends of different kinds of bread to use in this recipe. Like I said, whether it’s slices of bread or buns, it really doesn’t matter.

How do you make bread stale overnight?

This tip is especially important if you are using fresh bread: To make bread go stale overnight, place the slices or pieces of the bread on a baking sheet and leave them out overnight to dry out.

If you are in a pinch for time, toast the bread on a baking sheet.

How to Make Cornbread Dressing

To start, prepare the cornbread and bread cubes. Make your cornbread and allow it to cool. Using your hands, crumble the cornbread into a bowl or container.

To the same bowl, add the stale bread crumbs that have been torn into larger, thumb-sized pieces. Let this bowl sit uncovered overnight so the bread can dry out.

Next, melt a stick of butter in a large skillet and sauté the onions and celery until they are tender. Stir in the sage.

Add this mixture to the stale bread. Then, stir in the chicken broth and whisked eggs. Season with salt and pepper.

Tip: Add the chicken broth to “cool” the vegetables before adding the eggs to avoid “scrambling” the eggs.

Cover the mixture and allow it to rest in the refrigerator overnight or for up to 3 days. This allows the flavors to marry and the bread to absorb the liquid.

Note: The mixture will look very soupy, even after the bread has had a chance to absorb the liquid. It is supposed to be that way! It will firm up during baking.

When you are ready to bake on Thanksgiving or Christmas Day, give the mixture a good stir before transferring it to a 9×13 inch casserole dish. Depending on the depth of the casserole dish, you may need an additional 8×8 casserole.

Bake at 375F degrees for about 2 hours, or until the dressing does not jiggle in the middle when gently shaken.

How long does it take to cook cornbread dressing?

Depending on the oven, depth of the pan, and the moisture level of the dressing, this dish can take up to two hours to fully cook.

Big Tip for Readers: Do not wait until two hours before serving time to put this in the oven! Give yourself (and the dressing) plenty of time to bake properly.

If you are baking multiple dishes at one time, the baking time for the dressing will likely increase depending on your oven and how much “sharing” is happening inside.

Tips for the Best Cornbread Dressing

Can you make cornbread dressing ahead of time?

Can you prepare uncooked dressing (or stuffing) ahead of time and refrigerate? Can I mix my dressing the night before? Refrigerate the “fresh” cornbread dressing mixture in an airtight container for up to 3 days before baking.

To freeze cornbread dressing: Add the cooled mixture to an airtight container and freeze for up to 3 months. Allow 3 days to defrost before baking.

How do you know when the dressing is done?

Cornbread dressing is done when the center does not jiggle when gently shaken. If it is still jiggly or soupy, continue cooking (uncovered) for another 20-30 minutes, or until done.

How do you keep cornbread dressing from being gummy?

As you are assembling the recipe, be sure not to overmix. This causes the dressing to become gummy.

More tips…

To keep dishes to a minimum, mix and freeze the dressing in the same container. I use a 4.5-liter container.
If you are storing the dressing in a casserole dish before baking: Allow the dish and dressing to sit on the counter for about 30 minutes to bring it to room temperature to avoid shattering the glass and reduce cooking time.
Don’t wait until November to begin “collecting” bread for soft bread crumbs. Toss heels, burger buns, etc. into a freezer bag all year round. The drier the bread, the better!
When crumbling the cornbread, break it into larger pieces as they will continue to break down when mixed with the liquid and other ingredients.

More Thanksgiving and Christmas Recipes:

Southern Cornbread Dressing

Course Christmas Recipes, Holiday Recipes, Thanksgiving Recipes

Cuisine American

Keyword casseroles, Cornbread Dressing, Holiday, Side Dish

Prep Time 30

Cook Time 2

Resting Time 8

Total Time 10 30

Servings servings

Calories 179kcal

Author Anna Kate

Equipment

Ingredients

1 Prepared cornbread recipe crumbled and stale
3 cups soft bread cubes torn into thumb-sized pieces and stale (see notes)
1 stick butter
2 cups yellow onion chopped
3 cups celery chopped
1 tablespoon rubbed sage
4 eggs lightly beaten
8 cups chicken broth homemade or store bought
1 tablespoon black pepper

Instructions

Make cornbread in a cast iron skillet or glass casserole dish. Crumble and set aside in a large mixing bowl. To the same bowl, add the "soft" breadcrumbs, torn into thumb-sized pieces. Allow the mixture to sit out and become stale for 1 day, or up to 3 days.
Melt butter in large skillet over medium heat. Add onions and celery. Sauté until tender – about 7-10 minutes. Stir in sage and sauté for one more minute.
To a large mixing bowl, add the breadcrumb mixture, sautéed vegetables, eggs, chicken broth, and pepper. Stir until all ingredients are well-incorporated.
Allow mixture to “set” in the refrigerator for at least 8 hours or overnight.
Pour mixture into one lightly greased 9×13 casserole dish and one 8×8 casserole dish. Bake uncovered at 375°F degrees for about 2 hours or until golden brown.

Notes

Serve this with:

More holiday side dishes.

Tips for Easy Cornbread Dressing:

When adding eggs to the bowl, make sure your bread mixture has cooled to avoid “scrambling” or cooking the eggs.
Dressing will be very soupy before baking – almost too soupy in appearance. This is normal!
To keep dishes to a minimum, mix and freeze the dressing in the same container. I use a 4.5 liter container.
Don’t wait until November to begin “collecting” bread for soft bread crumbs. Toss heels, burger buns, etc. into a freezer bag all year round.
When crumbling the cornbread, break into larger pieces as they will continue to break-down when mixed with the liquid and other ingredients.
Uncooked dressing can be frozen for up to 3 months. Allow 2-3 days to thaw before baking.
Thawed, uncooked dressing can be stored in the refrigerator for up to 3 days. Transfer to a casserole dish and bake.
To avoid shattering your dish, allow it to sit on the counter for about 30 minutes to bring it to room temperature before placing inside the oven..

Options for soft bread crumbs:

Hot dog/hamburger buns
Loaf bread (white bread or wheat bread)
French bread (or other artisan style breads)
Biscuits
Sourdough

Nutrition

The post Southern Cornbread Dressing appeared first on Southern Cravings.

Southern Baked Beans with Ground Beef

Anna Kate — Mon, 06 Jun 2022 15:57:24 +0000

Easy baked beans with ground beef are the best Southern-style BBQ side dish. Spice up canned baked beans with ground beef, onion, and spices and simmer in the slow cooker for a hands-free potluck recipe. No one will ever know these aren’t homemade!

You don’t need to make baked beans from scratch to enjoy a good BBQ. Instead of soaking baked beans and all of that prep work, this semi-homemade version is an excellent shortcut to America’s favorite summer BBQ side dish! It’s the best way to dress up canned baked beans and keep your menu simple.

Cowboy Baked Beans with Ground Beef

This easy recipe is also known as Cowboy Baked Beans. There are so many different ways to add flavor to baked beans to include adding bacon, ground beef, BBQ sauce, seasonings, and more.

Homemade baked beans are absolutely delicious, but if you’re in a crunch for time, soaking the beans and the other prep work can make this hearty side dish impossible to prepare without plenty of notice.

Enter: canned baked beans. You might think I’m totally nuts (or cheap) but using canned beans is the real secret to making this semi-homemade version. After you doctor the precooked beans with a few spices, you’ll never know the difference.

Here’s why I love this recipe:

It’s hands-free: There is minimal prep work for this recipe. All you need to do is brown the hamburger meat and onion, then combine all of the ingredients in a slow cooker.
It’s cheap: The total cost of this recipe is about $10, including the seasonings and other tools.
It’s stretchable: With the addition of ground beef, this recipe can feed much more than the can’s serving size. Plus, you can easily add more if you are running low.

What kind of beans are baked beans?

Most baked bean dishes are typically made from Navy Beans or Great Northern Beans. From the can, these are white beans that are mixed together with seasonings and sometimes BBQ sauce.

Baked beans are very different from black beans, kidney beans, butter beans, or pinto beans.

What are Cowboy Beans made of?

Sometimes called “cowboy beans”, these hearty baked beans are made with canned baked beans, ground beef, onion, and spices.

There are so many other ways to dress up baked beans. Other recipes may include bell pepper, bacon, BBQ sauce, brown sugar, and other ingredients that add additional flavor.

Ingredients for Baked Beans in a Slow Cooker

Baked Beans: I use Bush’s Original Baked Beans, but you can use any brand or flavor combination you prefer.
Onion: You can use yellow onion or white onion. Alternatively, you can add the onion quartered instead of diced to save prep time.
Spices: Chili powder, garlic powder, Worcestershire sauce, and salt and pepper.
Ground beef: One pound of lean ground beef is best. I prefer 80/20 or 90/10 (lean to fat ratio)

How to Make Southern BBQ Baked Beans

Since baked beans are already cooked, this process is more about warming all of the ingredients and allowing the flavors to marry. If you don’t have a slow cooker, you can also do this on the stovetop with a dutch oven.

To make baked beans in the crock-pot, start by browning the ground beef and chopped onion. I recommend starting with the ground beef in your dutch oven or large skillet. Then, add the onion with the beef and sauté until the onions are translucent and the hamburger is browned.
Drain the ground beef if needed. Then, add the ground beef and onion mixture, baked beans, and remaining ingredients to the pot of a slow cooker. If you are using a liner, add that to the pot, too.
Stir to combine all ingredients and cook on low for 2-3 hours or until bubbling and warmed through.

If you are using a multi-cooker, turn the unit to the “sauté” function to brown the beef and sauté the onion. Then, switch the unit to “slow cook” before adding the remaining ingredients.

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

Slow Cooker: Any classic slow cooker will work for this recipe. I recommend using a regular-sized unit. Alternatively, a multi-cooker with the sauté and slow cooker function will keep this recipe all in one pot.
Dutch Oven: A heavy-bottomed pot for browning the ground beef and onion or cooking the beans on the stove as an alternative to the slow cooker. I love my Tramontina dutch oven set. It’s a budget-friendly option that really stands up to the test of time. We’ve used ours for years!
Slow Cooker Liners: Make cleaning up a breeze with these slow cooker liners! Simply toss out the bag after cooking. No scrubbing required.

How do you thicken baked beans?

If you prefer thicker baked beans, add in a spoonful of tomato paste or a cornstarch slurry (1 tablespoon of cornstarch to one tablespoon of water).

Here are some other ways to thicken beans:

Remove the excess liquid with a ladle.
Mash the beans with a potato masher or ricer.
Remove the lid of the slow cooker (or dutch oven for stove top method) to allow steam to escape. Stir frequently.
Consider adding barbecue sauce or ketchup in small amounts (no more than ⅓ cup at a time) until desired thickness is reached.

The thing to remember about adding in additional flavors is to do this slowly and in small amounts. If you add too much of anything, the flavors and textures could change past repair.

If you thicken the dish too much, simply add a little water and stir.

Can you prep baked beans the night before?

Another thing I love about this great recipe is that you can make it completely ahead of time – even the night before. If you are preparing the night before, make sure the ground beef is browned completely before adding the rest of the ingredients to avoid any bacterial growth.

Whether you use the stovetop method or the slow cooker method, just prepare the beans according to the recipe card below.
Then, place the pot in the refrigerator overnight. Remove the slow cooker pot from the fridge, and place it in the base of the unit. Turn on and allow to simmer for 2-3 hours or until warmed through.

If you are preparing the beans on the same day, just simmer until warmed through. Then, keep them warm on the lowest stove setting.

Tips for the Best Baked Beans from a Can

Can you reheat baked beans after cooking?

Yes, it is safe to reheat baked beans. The easiest way to warm up leftover baked beans is in the microwave. Alternatively, you can warm them on the stovetop in a saucepan.

How do you make canned beans taste better?

To add flavor to canned baked beans, add salt, fat, herbs and spices, and sauce. You can do this with canned or beans cooked from scratch.

To add a smokier flavor, add dried chili powder, paprika, or a BBQ sauce. For a spicier version, a pinch of cayenne pepper should do the trick.

Do you have to cook baked beans from a can?

It’s safe to eat canned beans without warming, but they won’t have nearly as much flavor. Plus, the texture will likely be way off.

How can I thicken beans without cornstarch?

To thicken beans without cornstarch, try mashing the beans with a potato masher or ricer. Alternatively, remove the lid of the pot or slow cooker and continue cooking to allow the steam to escape. You could also remove excess liquid from the pot with a ladle.

What to add to canned baked beans for more flavor

BBQ Sauce or brown sugar for a sweet flavor.
Green Pepper or Red Bell Peppers for an extra kick.
Hot Sauce to add spiciness.
Spices like garlic powder, onion powder, rosemary, cumin, thyme, etc.

What goes well with baked beans?

For a hearty dinner, try this easy side dish with these main dish recommendations:

Meaty baked beans are the perfect side dish! This is a great dish to take to a family reunion, family gatherings, or to serve at BBQ dinners to complement the main meal.

Southern Baked Beans with Ground Beef

Course Side Dish Recipes

Cuisine American

Keyword bbq, beans, side dishes, slow cooker

Prep Time 10

Cook Time 2

Total Time 2 10

Servings servings

Calories 108kcal

Author Anna Kate

Equipment

Ingredients

1 tablespoon Olive Oil
1 medium yellow onion diced, about 1 cup
1 pound lean ground beef
3 15-ounce cans of Bush’s Original Baked Beans
3 teaspoons of chili powder
2 teaspoons garlic powder
1 tablespoon of Worcestershire Sauce
salt and pepper to taste

Instructions

In a large skillet or dutch oven, heat oil over medium-high heat. Add ground beef and onion and saute.
Continue to cook until the beef is no longer pink and the onions are translucent (about 5 minutes).
In the pot of a slow cooker, add the cans of beans, chili powder, garlic powder, and Worcestershire sauce. Stir to combine.
Cook on low for about 2-3 hours or until warmed through.
Serve hot.

Notes

Using a multi-cooker: turn the unit to the “sauté” function to brown the beef and sauté the onion. Then, switch the unit to “slow cook” before adding the remaining ingredients.
Using a dutch oven: brown the ground beef and chopped onion, then add in remaining ingredients. Simmer for 2-3 hours.

Nutrition

The post Southern Baked Beans with Ground Beef 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.

Loaded Nachos with Pulled Pork

Anna Kate — Wed, 09 Feb 2022 08:07:00 +0000

The ultimate loaded nachos platter is layered with pulled pork, kettle-style chips, and other nacho toppings of your choice. This great appetizer will be a huge hit game day, Super Bowl Sunday, Cinco de Mayo, or even an easy dinner. It’s the best party food.

Plus, it’s made in under 30 minutes and served right from the sheet pan!

This recipe uses leftover pulled pork, but you can use any taco meat of your choice. Or, leave the meat off for a vegetarian style nacho platter. This recipe is incredibly versatile and all of the ingredients are easily swapped for toppings you love the most!

Next Level Loaded Nachos

Most nacho recipes call for corn chips or other tortilla chips, but this version uses crispy kettle chips.

This easy recipe was inspired by a local restaurant that used giant kettle chips as the base. We fell in love the moment we chowed down. Plus, I found that the chips stay crispier than the corn chips.

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

Sheet Pan: Use a large, sturdy baking sheet with a rimmed edge. This will hold the whole platter of nachos together.
Heavy Duty Aluminum Foil: Lining the baking sheet with aluminum foil will make clean up much easier. Plus, you can form “sections” using the foil to bake different variations of the nachos at one time. Let’s say, vegetarian and beef, or shredded chicken and pulled pork.

Ingredients: What toppings do you put on nachos?

Meats: Use leftover taco meat, shredded carnitas, ground beef, shredded chicken, pulled pork, shredded leftover beef brisket… whatever meat you prefer to top nachos.
Cheeses: Any taco blend or Mexican blend shredded cheese is the easiest. Other suggestions are a blend of cheddar cheese, Monterey jack, and pepper jack cheese.
Sauces: Just before serving, drizzle with white alabama bbq sauce. Or, add toppings like guacamole, salsa, pico de gallo, sour cream, nacho cheese sauce, etc.
Other toppings: Add black beans, chopped tomatoes, pickled red onion, green onions, black olives, green chili, jalapeno pepper, canned corn, onion, etc.

How to Make the Ultimate Nachos Platter

Step 1: Toast the chips.

The secret to crispy chips – not soggy ones – is pre-toasting the chips. Spread the chips on the foil lined baking sheet. Overlapping will help hold the toppings together so they don’t fall to the bottom of the pan.

Bake the chips for about 5-10 minutes to toughen them a little. Then, top with a layer of cheese. The cheese will act as a barrier between the toppings and the chips, keeping the chips crunchier longer!

Step 2: Layer nacho toppings

Begin by spreading the meat onto the chips, making sure to cover each chip. No one likes a topping-less nacho chip!

After the meat, layer on the other toppings. We love to use pickled red onion for a little tanginess to every bite!

You could also spread beans on this layer…sliced jalapeno pepper, red pepper, other vegetables, and different types of cheese.

Step 3: Bake and finish.

When you are satisfied with your nacho platter, place the baking sheet in the oven and bake until the cheese is melted and the ingredients are warmed through.

I recommend waiting until after baking to add fresh salsas, guacamole and other sauces. You can even finish with a squeeze of fresh lime juice!

Other appetizers to serve with nachos

Take your spread to the next level with these other great appetizers:

Tips for the Ultimate Nacho Platter

Best chips for nachos

This recipe uses kettle-style potato chips. If preferred, you can use tortilla chips, blue chips, or other corn chips.

I do not recommend using scoops or regular potato chips. You need a sturdy chip to hold up all of those nacho toppings.

Best cheese for nachos

Mexican Blend or Taco Blend shredded cheeses are excellent choices to stick with the cuisine’s theme.But, really any shredded cheese will work for this recipe.

For better melting, shred a block of cheese at home using a food processor or cheese grater.

Broiling vs baking

Baking a platter of nachos is preferred to broiling. If you only broil the nachos, you could end up with portions of burned, over-crisped toppings while the underneath portions are cold or undercooked. Baking circulates the heat throughout the nachos so everything is cooked evenly.

If desired, broil at the end to crisp up exposed edges of the chips.

Avoid soggy nachos

Leave the sauces, salsas, and other moisture-heavy ingredients until after baking.

Also, pre-bake the chips then top with cheese to create a barrier between the chips and the toppings, keeping the chips as crispy as possible.

Pulled Pork Nachos Recipe

Pulled Pork Nachos are layered with delicious pulled pork, potato chips, crisp onion and cheese! It’s an awesome addition to a game day menu, a quick appetizer or a casual weeknight meal.

Course Appetizers

Cuisine American

Keyword apps, nachos

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 5kcal

Author Anna Kate

Ingredients

Leftover Pulled Pork Beef or Chicken
Kettle Style Potato Chips
1 green onion roughly chopped
½ red onion roughly diced
1 container blue cheese crumbled
cooking spray

Instructions

Preheat oven to 375F degrees. Line a baking sheet with heavy-duty foil. Lightly spray with nonstick cooking spray.
Add single layer of potato chips to the baking sheet. It’s ok to overlap.
Layer with pulled pork, onion and cheese. You can also add any additional vegetables desired.
Bake uncovered for 15-20 minutes or until warmed through and cheese is melted.

Nutrition

The post Loaded Nachos with Pulled Pork appeared first on Southern Cravings.

Pigs in a Blanket Recipe (Mini Hot Dog Appetizer)

Anna Kate — Thu, 27 Jan 2022 18:11:57 +0000

Learn how to make Pigs in a Blanket! This classic potluck appetizer is made with mini hot dogs wrapped in buttery crescent rolls, baked until golden brown, then sprinkled with Everything Bagel Seasoning. Make these in under 30 minutes from start to finish.

It’s not a party without Pigs in a Blanket! This is one of those easy recipes everyone loves! It’s perfect for busy weeknights when you are short on time. Plus, these are fun to make with the kids.

Pigs in a Blanket are the perfect solution to game days and Super Bowl Sunday, and they almost always make an appearance as an appetizer for Thanksgiving, Friendsgiving, Christmas, and other potlucks, too.

Make these ahead of time and keep warm until they are ready to serve. We like to dip these in yellow mustard, but any favorite sauce of your choice will work.

This is a smaller version of hot dog roll-ups, but instead of using large hot dogs, this recipe uses mini hot dogs or Lil’ Smokies. You might also hear these called Crescent Dogs, Hot Dog Roll-Ups, Mummy Dogs, and other similar names.

How to Make Pigs in a Blanket

Ingredients

Crescent Roll Dough – Choose any flavor of Crescent Rolls you prefer. We love the buttery flavor, but you can choose original crescent rolls, too.
Mini hot dogs – These could also be labeled as cocktail sausages, Lil’ Smokies, or Mini Franks. Alternatively, you can use large hot dogs and cut to size.
Everything Bagel Seasoning – This is optional but adds a lot of flavor to this appetizer. Feel free to omit or season half and half for a variation.
Dipping Sauce – Yellow mustard is the perfect dip for this appetizer, but ketchup and BBQ sauce are popular options, too.

This recipe is super easy to make and only requires a few steps:

Cut the crescent roll dough into smaller triangles. To do this, you will want to separate crescent dough rolls and slice them with a pizza cutter into three smaller triangles.
Then, place the mini hot dogs on the wide end and wrap dough triangle around the sausage.
Brush with butter and season with Everything Bagel Seasoning.

Slice crescent roll dough into triangles.

Roll up each mini hot dog in dough.

Place seam-side down and brush with melted butter.

Sprinkle with Everything Bagel Seasoning.

Then, place on a baking sheet and bake until they are golden brown! Serve these warm with a dipping sauce.

Other appetizers to go with Pigs in a Blanket

Appetizers and side dishes to serve with Pigs in a Blanket:

Pigs in a Blanket Variations

If you are ready to up the ante on the classic pigs in a blanket, here are a few ideas to try:

Use a plain, regular-sized hot dog and wrap in crescent dough for a larger version of these mini dogs.
Place a strips of cheese inside the crescent roll, like American cheese or cheddar cheese.
Top with poppy seeds or other seasoning.
Use breakfast sausage for a popular breakfast idea.

Dipping Sauce Ideas

Try these dipping sauces for pigs in a blanket:

Dijon mustard
BBQ sauce
Ketchup
Honey mustard

When these pop out of the oven, you know there are good times ahead! This simple recipe will please the whole family!

Pigs in a Blanket

Learn how to make Pigs in a Blanket! This classic potluck appetizer is made with mini hot dogs wrapped in buttery crescent rolls, baked until golden brown, then sprinkled with Everything Bagel Seasoning. Make these in under 30 minutes from start to finish.

Course Appetizer Recipes

Cuisine American

Keyword appetizer, finger food, game day, super bowl sunday

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 801kcal

Author Anna Kate

Equipment

Ingredients

16 count Crescent Rolls
48 count cocktail-sized sausages
8 tablespoons butter 1 stick
Everything Bagel Seasoning optional
Yellow mustard for dipping optional

Instructions

Preheat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles. Lightly flour your work surface if necessary.
Place sausage on widest (or square) end of each triangle. Roll the sausage and dough together to the opposite point. Place point side down on cookie sheet. Continue until all 48 sausages have been rolled in each crescent roll.
Brush each roll with melted butter and sprinkle everything bagel seasoning on top of each sausage roll.
Bake 12 to 15 minutes or until golden brown. Immediately remove from baking sheet. Serve warm with yellow mustard for dipping.

Nutrition

FAQ for Crescent Roll Hot Dogs Recipe

Can you make mini crescent roll hot dogs ahead of time?

Make these the night before and allow them to cool completely. Then, transfer them to a paper towel-lined food storage container and refrigerate them.

To reheat pigs in a blanket, place them on a baking sheet and warm in a 325 degree oven for about 10 minutes.

How do you keep pigs in a blanket warm?

If you’re hosting a party, bake these until golden brown. Then, transfer them to a warmer oven.

You can also transfer them from the baking sheet into an oven-safe serving dish or disposable aluminum container and keep warm until you are ready to serve.

How do you keep pigs in a blanket from getting soggy?

To prevent these mini hot-dog roll ups from turning soggy, allow them to cool completely before storing them.

Line your storage container with a paper towel and place the roll-ups inside and refrigerate.

Why are pigs in a blanket called pigs in a blanket?

This wasn’t always a favorite game day appetizer. Pigs in a Blanket date back to the 1600s where field workers would wrap sausages in bread dough so they could eat lunch quickly and return to work.

They regained popularity in the 1950s and 1960s as a party appetizer. Now, they are still popular for potlucks, parties, and as a quick and easy dinner recipe.

What goes with Pigs in a Blanket?

If you are serving this at a potluck, prepare other appetizers to fill out the spread, or prepare a few side dishes to serve this as the main course.

What is a good dipping sauce For Pigs In A Blanket?

We use yellow mustard exclusively, but you can use any of your favorite dipping sauces. Try dijon mustard, BBQ sauce, ketchup, honey mustard, etc.

The post Pigs in a Blanket Recipe (Mini Hot Dog Appetizer) appeared first on Southern Cravings.

Dutch Oven Pot Roast Recipe

Anna Kate — Thu, 20 Jan 2022 11:00:00 +0000

A classic dutch oven pot roast is the ultimate comfort food. Made with simple ingredients, this fall-apart tender roast is braised with red wine, fresh herbs, and cooked alongside potatoes and carrots for a complete one-pot meal the whole family will love. This dinner is well-worth the wait.

You can make this without the vegetables and prepare other side dishes separately like mashed potatoes, roasted asparagus, or green beans.

Making a pot roast in the oven is a very simple process that requires a little patience. The braising takes a little time, but the result is a piece of meat that shreds into tender pieces that melt-in-your-mouth!

Choosing the best roasts for pot roast

Chuck roast is always the best cut of meat for making pot roast. It has less connective tissue than other cuts and will be tender and easy to shred.

When shopping for roast, look for a cut of boneless chuck roast that’s well-marbled. The better the marbling, the more tender the pot roast will be.

As the meat cooks, the fat and connective tissues will “melt” and tenderize the meat. Leaner cuts like sirloins, round roasts, or shoulders will toughen as they cook.

Tips for Slow Cooking Beef

Braising or slow cooking beef is an excellent way to transform a cut of meat into a tender, flavorful dinner. Braising and slow cooking doesn’t necessarily happen in a slow cooker.

Instead, cooking at a lower temperature for longer periods of time in the oven will soften the connective tissue that binds together the muscle fibers, helping the meat fall apart into shredded pieces.

A great tool for this process is a dutch oven or a heavy-bottomed pot. A dutch oven is a heavy, cast-iron pot (usually enamel-coated) with a lid that can be used on the stove or in the oven.

You can cook all kinds of dishes like soups, stews, large cuts of meat, etc. They also distribute their heat really well, resulting in an evenly-cooked dish.

Pot Roast Ingredients

Beef: This recipe calls for a boneless beef chuck roast. A rump roast may also be used in its place. Look for a nice fat marbling through out the cut when shopping. I account for 1/4 pound of beef per person.

Vegetables: Carrots, onions, and potatoes are used in this recipe for a whole one-pot dinner. Use baby carrots and potatoes to cut down the prep time. Alternatively, you can cook the pot roast alone and prepare the side dishes separately.

Red Wine: Red wine enhances the flavor and creates beautiful aromas. A dry red wine is recommended for this recipe, do not use sweet wine. Look for Cabernet, Merlot, or a red wine blend.

Seasoning: Sprigs of rosemary and sage are placed in the pot for cooking, just before the pot goes in the oven. Kosher salt and pepper is used to season the beef before searing. This creates a flavorful crust on the outside of the meat.

How to Cook a Pot Roast

Seasoning the Pot Roast

Before seasoning the chuck roast, allow the meat to rest at room temperature for about 1 hour. This allows the meat to relax and not “tense up” when the meat goes into the pot for searing.

To season the pot roast, pat both sides of the meat dry with paper towels. Then, generously season with kosher salt and ground black pepper. Do not use table salt or sea salt for this recipe.

Searing the Meat

Add to olive oil to the dutch oven and turn to medium-high heat. When the pot has heated, carefully add the meat, searing for 3-4 minutes per side until a nice, browned crust has formed.

When searing, the meat may “stick” to the bottom of the pot. Instead of pulling the meat, allow it to continue browning until it releases from the pan naturally. While the roast is searing, prepare the vegetables.

Deglaze the Pot

When the roast is seared, remove the meat from the pot and set aside. Reduce the heat to medium and pour in the wine.

Scrape the browned bits up from the bottom of the pot with a wooden spoon.

Add Pot Roast Ingredients to the Pot

Stir in the garlic. Return the meat to the pot. Add the broth and arrange the carrots, celery, onion, and potatoes around the pot roast.

Place the herbs on top, cover, and transfer to the oven until the meat easily shreds with a fork.

Serve the roast with the vegetables from the pot and spoon on as much liquid as you’d like!

FAQ About Pot Roast

How long do you cook a roast at 350 degrees?

The best temperature for slow cooking meat is 350F degrees. For a 3-4 pound pot roast, cook with the lid on for about 3 hours or until the meat easily shreds.

Do you have to brown roast meat before cooking?

You don’t have to, but the color and flavor will change. Searing or browning meat creates a nice crust on the outside of the beef, holding in juices and flavors as it cooks.

What size dutch oven do you use?

For best results, use a 7 quart dutch oven for this recipe.

Do you cover a roast in the oven?

Yes. If you do not have a lid for your dutch oven, cover the pot tightly with aluminum foil.

How do you tell if a pot roast is done?

A pot roast is done when the meat is easily shredded with a fork.

Should a pot roast be submerged in liquid?

To avoid drying out a pot roast, the meat should be nearly covered or completely covered with liquid. The liquid will evaporate as it is cooked.

Dutch Oven Pot Roast Recipe

Course Dinner Recipes

Cuisine American

Keyword one pot, pot roast

Prep Time 15

Cook Time 3

Total Time 3 15

Servings servings

Calories 499kcal

Author Anna Kate

Equipment

Dutch Oven

Ingredients

4 pound beef chuck roast at room temperature
3 tablespoons olive oil
1 cup dry red wine red wine blend, cabernet, or merlot is recommended
3 cloves garlic minced
3 cups beef broth
3 stalks celery cut into 4-inch pieces
2 yellow onions peeled and quartered
4 whole carrots peeled and cut into 1-inch chunks
1.5 pounds new potatoes skin-on and cut into bite-sized pieces
2 rosemary fresh
2 thyme fresh
kosher salt
black pepper

Instructions

Preheat the oven to 350° degrees F.
Pat both sides of the meat dry with paper towels. Then, generously season with kosher salt and ground black pepper.
Heat the olive oil in a dutch oven or heavy oven-proof pot (with a lid) over medium-high heat.
Carefully add the meat to the pot, searing for 3-4 minutes per side until a nice, browned crust has formed.
Remove the meat to a plate. Reduce the heat to medium and pour in the wine. Scrape the browned bits up from the bottom of the pot with a wooden spoon.
Stir in the garlic and stir.
Return the meat to the pot. Add the broth and arrange the carrots, celery, onion, and potatoes around the pot roast.
Place the herbs on top, cover, and transfer to the oven.
Roast at 350° until the meat is fork-tender and easily shreds – about 3 to 4 hours.
Serve the roast with the veggies from the pot and spoon on liquid if desired.

Notes

Please read the entire post for details, tips, and more!

When searing, the meat may “stick” to the bottom of the pot. Instead of pulling the meat, allow it to continue browning until it releases from the pan naturally.

Alternative to chuck roast: A rump roast may also be used in place of a chuck roast. Look for a nice fat marbling through out the cut when shopping. Account for 1/4 pound of beef per person.

Cooking pot roast without vegetables: Alternatively, you can cook the pot roast alone and prepare the side dishes separately.

Red Wine: A dry red wine is recommended for this recipe, do not use sweet wine. Look for Cabernet, Merlot, or a red wine blend. To omit the wine, use the same measurement of beef broth.

Shortcuts for this recipe:

Baby carrots can be used in place of whole carrots to save time during prep. (approx. 2 cups)
Peel whole carrots with a potato peeler instead of purchasing another kitchen tool!
Baby potatoes (quarter-sized potatoes) can added whole in place of red new potatoes.
If you do not have a lid for your dutch oven, cover the pot tightly with aluminum foil.

Nutrition

The post Dutch Oven Pot Roast Recipe appeared first on Southern Cravings.

How to Make a Charcuterie Board

Anna Kate — Fri, 14 Jan 2022 11:00:00 +0000

Learn how to make a charcuterie board in minutes! This tutorial includes everything you need including meat and cheese pairings, food ideas, and how to build the best charcuterie board. Piled high with meats, cheeses, olives, sauces, and other snacks of your choice, this easy snack platter can be as extravagant or as simple as you like.

This recipe is great for any season, celebration, and party! Grab a few of your favorite snack ingredients and I’ll show you how to assemble a beautiful board. Plus, a few pro tips and products we love.

When it comes to hosting, I love efficiency and recipes that allow for customizations, and a charcuterie board hits all those points and then some!

What is a charcuterie board?

Pronounced [shahr-koo-tuh–ree], a charcuterie board is essentially a platter filled with meats and cheeses. Often, you will also find olives, pickles, bread, and crackers on the board, too.

The great thing about a platter like this is it can be an appetizer, snack, or full-on dinner. It’s so easy to layer it up to feed more people, scale it down for pre-dinner snacks, or even make a meal out of it.

Snack Board Ingredients and Tools

What to put on a charcuterie board is a loaded question! There are so many different ingredients to choose from. You can get as fancy or as simple as you like.

If cured meats and fancy cheeses aren’t your thing, stick to simple crackers with your favorite cheese!

Charcuterie Board Meats

Most meats on a traditional charcuterie board are cured, dried meats, like salami, capicola, summer sausage, calabrese, pepperoni, and prosciutto. You can also use slices of fresh deli meat, too.

Charcuterie Board Cheese

Choose any variety of soft and hard cheeses. Buy the cracker-sized cuts to save time during prep and refilling the board.

Hard cheeses: manchego, cheddar, swiss, parmesan, Emmental, pecorino-romano, etc.
Soft cheeses: goat cheese, brie (try baking!), cream cheese (with pepper jelly on top!), burrata, mozzarella, etc.

Other Ingredients

Spreads, dips, and condiments: high-quality olive oil and balsamic vinegar, savory jams, mustards, olive oil, hummus, chutneys, etc.
Sweet additions: dried fruits, fresh berries, apple slices
Savory additions: nuts, pickles, marinated peppers or other veggies,
Vehicles: crackers, bread, crisps

Tools we love that make this recipe easier

We use a large cutting board with a well for our boards. You can find fancier versions everywhere, but feel free to use what you have on hand. Add parchment paper if you are using a non-food grade item.
Use small appetizer plates for serving.
Colorful ramekins, small sauce dishes add depth and color to the board. Plus, they prevent any juices from running into other foods on the board.
Cocktail forks, spoons, and knives make serving a little easier and more sanitary.
Cheese knives make slicing and spreading much easier!

How to Build a Charcuterie Board

Assembling a board is really a strategy of layering different kinds of ingredients on the board and filling in the holes with nuts, fruits, olives, and things like that.

First, find a board or platter large enough for the accoutrements. Alternatively, you can tape down a large sheet of butcher paper on your countertop for a larger crowd.

Next, begin layering the meats and cheeses in rows or small piles. I like to design the board so the meats and cheeses all come together in the center of the board.

I typically don’t cut my meats or cheeses. But, separating them before laying them on the board helps guests easily grab the pieces. Using precut cheese is also a big time-saver!

Add the savory and sweet accompaniments. Use colorful ramekins, or different shaped bowls or even glasses to add depth.

I recommend keeping things like olives and pickles in a small bowl so the juices are contained and don’t run into other sections of the board.

Finally, add your bread and crackers.

Serve!

Tips for Making a Charcuterie Board

Keep it familiar and simple! Have a variety for everyone, but don’t overload your board. Make sure the board is filled with ingredients you and your guests enjoy eating! When in doubt, avoid unfamiliar territory and keep it simple.
Finding ingredients. You can find all of these ingredients at your local grocery store. If you are searching for something new to try, Trader Joe’s, Whole Foods, Fresh Market, and other specialty stores always have interesting options.
Serving size. Account for about 4 pieces of each item per person. You kinda have to eyeball this one. Take into consideration the number of people eating and if your charcuterie board is an appetizer or the main course.

Folding the meats can add a cohesive aesthetic to the board.

More appetizer recipes:

How to Make a Charcuterie Board

Learn how to make a charcuterie board in minutes! This tutorial includes everything you need including meat and cheese pairings, food ideas, and how to build the best charcuterie board. Piled high with meats, cheeses, olives, sauces, and other snacks of your choice, this easy snack platter can be as extravagant or as simple as you like.

Course Appetizers

Cuisine American

Keyword appetizers, Charcuterie, crowd pleasing recipes, date night, meats and cheese pairings, Party recipes, snacks

Prep Time 10

Total Time 10

Servings board

Calories 154kcal

Author Anna Kate

Equipment

Serving Platter
3 Tier Serving Stand
Cutting Board
Appetizer Plates
Ramekins
Sauce Dipping Bowls
Cocktail Forks, Spoons, Knives, and Spreaders
Cheese Knife Set

Ingredients

Charcuterie Board Meat Ideas:

Salami
Capicola
Summer sausage
Calabrese
pepperoni
Prosciutto

Charcuterie Board Cheese Ideas

Hard cheeses like manchego, cheddar, swiss, parmesan, Emmental, pecorino-romano, etc.
Soft cheeses like goat cheese, brie (try baking!), cream cheese (with pepper jelly on top!), burrata, mozzarella, etc.

Accoutrements

Spreads, dips, and condiments: high-quality olive oil and balsamic vinegar, savory jams, mustards, olive oil, hummus, chutneys, etc.
Vehicles: crackers, bread, crisps
Sweet additions: dried fruits, fresh berries, apple slices
Savory additions: nuts, pickles, olives, marinated peppers or other veggies

Instructions

First, find a board or platter large enough for all of the ingredients. Alternatively, you can tape down a large sheet of butcher paper on your countertop for a larger crowd.
Next, begin layering the meats and cheeses in rows or small piles. I like to design the board so the meats and cheeses all come together in the center of the board.
Add the savory and sweet accompaniments to colorful ramekins and bowls.
Add jams, dips, spreads or oils in small bowls for dipping.
Add fresh, toasted bread or crackers for dipping and pairing with the other items on the board.

Notes

Please read the entire post for details, tips, and more!

Serve olives and pickles in a small bowl so the juices are contained and don’t run into other sections of the board.
Keep it familiar and simple! Have a variety for everyone, but don’t overload your board. Make sure the board is filled with ingredients you and your guests enjoy eating! When in doubt, avoid unfamiliar territory and keep it simple.
Finding ingredients. You can find all of these ingredients at your local grocery store. If you are searching for something new to try, Trader Joe’s, Whole Foods, Fresh Market, and other specialty stores always have interesting options.
Serving size. Account for about 4 pieces of each item per person. You kinda have to eyeball this one. Take into consideration the number of people eating and if your charcuterie board is an appetizer or the main course.

Nutrition

The post How to Make a Charcuterie Board appeared first on Southern Cravings.

Hot Ham and Cheese Sliders

Anna Kate — Thu, 06 Jan 2022 16:27:00 +0000

Melty ham and cheese sliders are the perfect finger foods! These Hawaiian roll sandwiches are packed with layers of juicy baked ham, swiss cheese, and your favorite condiments. This hearty snack recipe comes together in under 30 minutes!

If you are making these as a part of an appetizer spread, be sure to include other game-day snacks, like a charcuterie board, chicken wings, spinach and artichoke dip. The great thing about this recipe is that you can customize these sandwiches with whatever meats, cheeses, and condiments you like!

Easy Hawaiian Roll Sliders

These sliders are a family favorite – mainly because you can swap out ingredients as you like. You could even make a sandwich platter with different meat and cheese combinations.

Because these are all baked together as one giant sandwich casserole, it’s easy to feed a lot of people with minimal work. Just assemble the sliders, bake, and serve with a couple of side dishes. Done!

Tools to make this recipe easier

Bake these in a casserole dish for the best results. I prefer to use a lightly-colored glass casserole dish to bake these in. You can also use a disposable aluminum pan if you are taking these to a party.
Use a casserole carrier to transport these while hot or keep them warm so folks can snack as needed.
A silicone spatula is great for spreading mayo and mustard across the bottoms of the rolls. You can also leave off the condiments or add others as desired.
Use a pizza cutter for slicing the sliders once they are done.

Ingredient Notes and Substitutions

King’s Hawaiian Rolls make this recipe! The sweetness of the bread and the savory toppings are a delicious combination. You could also use any sliders, mini rolls, or even dinner rolls you find at the store.
Feel free to use any sandwich meat you like if ham isn’t your thing. Think of all of the other options like corned beef, roast beef, leftover spiral ham, turkey, leftover or sliced deli chicken. Make sure whatever meat you choose is sliced thin enough for a small sandwich.
Experiment with different cheeses like cheddar, provolone, Mozzarella, American, Colby, Monterey Jack, Havarti, Gouda, mozzarella, Muenster, etc.
Feel free to add or leave off condiments or add on different toppings like pickled red onion, pickles, or whatever else you enjoy on a sandwich.

Making Sliders with Hawaiian Rolls

Regardless of your meat and cheese selections, the process is very much the same!

Slice the Slider Rolls

First, start by slicing the rolls through the center so you have tops and bottoms. Do your best to keep the rolls connected. It’s much easier and faster to cut 3 or 4 at a time if you can’t manage the entire package.

Then, place the bottoms in a casserole dish. Spread the mayo and mustard together with as much or as little as you please.

Layer and Make the Sandwiches

Layer with the deli meat and cheese, alternating each layer. Add the tops to the sandwiches.

Spread on the condiments.

Layer the meat.

Layer the cheese.

Add the tops of the rolls.

Tip: If your rolls become disconnected when slicing, make a mental note of how many bottoms are laid across the top of the dish so you add the same number of top rolls onto the meat and cheese layers.

Bake the sandwiches

Lightly cover the dish with foil and bake for about 20 minutes or until the cheese is melty and gooey! I like to brown the tops for the last few minutes of cooking for a little color.

When you remove them from the oven, let them stand for a few minutes before slicing. Otherwise, the sandwiches will completely fall apart.

Serve!

Slice with a large knife or pizza cutter, then serve with chips or your favorite side dish.

Slice the slider sandwiches after cooling.

Serve!

Can you reheat ham and cheese sliders?

These sliders are excellent as leftovers, too. To reheat these, place them in an oven-safe dish or baking sheet and warm in a 350F degree oven for about 10 minutes or until warmed through.

You can also pop these in the microwave for a minute at a time, but they will likely turn out soggy.

What do you top ham and cheese sliders with?

There are many recipes similar to this one that add sauce over the top of the sliders. I’ve found this makes them soggy, messy, and difficult to eat.

If you choose, you can also brush a little butter over the top of the sandwiches, but there is still plenty of flavor without butter or sauce.

Side dishes to serve with ham and cheese sliders

Just about anything goes with ham and cheese sliders, but here are a few side dishes that are not chips:

Hot Ham and Cheese Sliders

Melty ham and cheese sliders are the perfect finger foods! These Hawaiian roll sandwiches are layered with juicy baked ham, swiss cheese, and your favorite condiments. This hearty snack recipe comes together in under 30 minutes!

Course Appetizer Recipes

Cuisine American

Keyword crowd pleasing recipes, finger foods, Game day food, Party recipes, snacks

Prep Time 5

Cook Time 20

Resting Time 5

Total Time 30

Servings sandwiches

Calories 180kcal

Author Anna Kate

Equipment

Ingredients

12 pack of Hawaiian sweet slider rolls slider-sized, cut in half
¾ pound deli ham thinly sliced
¾ pound Swiss cheese thinly sliced
Mayonnaise optional
Dijon Mustard optional

Instructions

Preheat oven to 350°F. Lightly grease a 9×13 inch casserole dish. Set aside.
Using a large serrated knife, slice the rolls in half so you have a ‘slab’ of tops and a ‘slab’ of bottoms. Place the bottoms in the prepared dish. (It’s easier to slice 3-4 connected rolls at a time vs. each individually.)
Spread a thin layer of mayonnaise and mustard over the bottom of the rolls using a knife or silicone spatula.
Begin layering the ham and cheese on top of the rolls, alternating layers of ham and cheese.
Add the top ‘slab’ of rolls on top of the layers of ham and cheese.
Cover with aluminum foil and place in the oven for about 20 minutes or until cheese has melted.
Uncover and cook for about 3 to 5 more minutes, or until the tops of the rolls have browned slightly.
Remove from the oven and let stand for 5 minutes.
Using a pizza cutter or sharp knife, slice into individual sliders and serve immediately. Sliders are best warm and fresh.

Notes

Substitutions:

Instead of ham, try corned beef, roast beef, leftover spiral ham, turkey, leftover or sliced deli chicken.
Experiment with different cheeses like cheddar, provolone, Mozzarella, American, Colby, Monterey Jack, Havarti, Gouda, mozzarella, Muenster, etc.

Here are a few side dishes that are not chips:

Topping Ideas: Add or leave off condiments and toppings as desired.

Pickled red onion
Pickles
Siracha mayo
Different mustards

Other appetizer ideas:

Nutrition

The post Hot Ham and Cheese Sliders 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.

Ocean Spray Cranberry Sauce

Anna Kate — Tue, 21 Sep 2021 16:53:58 +0000

This Ocean Spray cranberry sauce recipe is such an easy side for holiday get-togethers! It’s super flexible and ready in 30 minutes. Upgrade your holiday dinner from canned cranberry sauce to fresh, whole cranberries, spicy cinnamon, a little sugar, and a splash of optional bourbon!

Why I Love This Recipe

Easy to make: There’s absolutely no need to settle for canned cranberry sauce when you have a simple, no-fuss recipe like this on your hands!
Gourmet feel: You can’t beat the flavor of homemade cranberry sauce! And with a dash of bourbon and cinnamon, it might just be the highlight of your meal.
Make ahead option: Take the stress out of your holiday dinner prep by making this recipe ahead of time and storing it in the fridge for up to a week!
Customizable: Ocean Spray cranberry sauce is made up of 3 primary ingredients. From there, you can fully customize this recipe to suit your preferences.

What Is Ocean Spray Cranberry Sauce?

Cranberry sauce is a classic side dish that you can find on just about every holiday dinner table during the festive season. This Ocean Spray cranberry sauce recipe is easy to prepare, virtually all hands-off, and can be made with just three ingredients (two of which you’ll definitely have on hand).

There are many different variations of cranberry sauce — some with orange juice and zest and others with nuts or spices. However, the most important factor in crafting the perfect sauce is using fresh cranberries! The result is juicy, slightly chunky, and just the right amount of tart.

With this recipe, the one ingredient that really packs a punch is the bourbon! If you are opposed to the alcohol, it can easily be omitted but the alcohol content will cook off by serving time.

Cranberry Sauce vs. Cranberry Jelly

Cranberry sauce and cranberry jelly are essentially the same dish but with a different texture. Here is a quick breakdown of what separates the two:

Cranberry sauce can be in a jellied form (like the canned version) or in whole berry form.
Whole berry cranberry sauce is also canned but with actual berries instead of just plain jelly.

Both of these are different from cranberry jelly or jam that you would serve on toast.

Ingredients for Ocean Spray Cranberry Sauce

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

Whole cranberries: You can usually find fresh Ocean Spray cranberries in the produce section of your local grocery store, especially during the winter months. If you can’t find fresh cranberries, use frozen ones.
Sugar: The sugar creates a sticky sweetness to the tart berries. I like to use a mixture of granulated and brown sugar for more depth of flavor, but you can use one or the other.
Cinnamon: Just a pinch of cinnamon adds a sweet, warming, and festive flavor. Feel free to omit it, or replace it with ginger, nutmeg, or allspice.
Bourbon: I prefer a Kentucky Bourbon, like Woodford Reserve, for this recipe. As mentioned above, this ingredient is completely optional and the alcohol content does cook off during the cooking process. You can also try orange juice for a citrusy element.

Cooking down cranberries may seem like the last thing you’d want to do on Thanksgiving or Christmas, but this homemade recipe is 100% worth it.

How To Make Cranberry Sauce

The great thing about this recipe is that it can be made up to one week in advance. Simply store it in the fridge, and you’ve got one less thing to worry about when preparing Thanksgiving or Christmas Dinner!

Step 1: Combine All Ingredients

In a glass casserole dish, add the whole cranberries, sugar, and cinnamon. Stir well to combine. Cover the dish with foil before adding to the oven.

Step 2: Bake The Cranberries

Place the cranberries in the oven for about an hour, stirring every so often. Cook until the cranberries have burst and are juicy. The cranberries will begin to burst and the sugar will dissolve after about 20 minutes.

If you are changing the time and temperature, keep an eye out for over-caramelization and adjust accordingly. Also, trust your nose! If it smells like it may be cooking too much, adjust accordingly.

Remove the dish from the oven, and gently “mash” the cranberries with a potato masher or ricer. Stir in the bourbon if you are using it. Cover the dish tightly with foil and let it rest for another 10 minutes. Serve your cranberry sauce warm or refrigerate it for later.

This recipe makes about 2 cups, which will serve approximately 8-10 people.

What To Serve With Cranberry Sauce

If you are making a full Thanksgiving Dinner, make sure you add these other holiday recipes to your menu:

Recipe Variations

Orange: Substitute bourbon with freshly squeezed orange juice and add a tablespoon of orange zest for a bright, zesty Ocean Spray cranberry sauce.
Maple pecan: Replace a half cup of brown sugar with an equivalent amount of maple syrup and stir in a handful of chopped pecans.
Apple: Finely chop a Granny Smith apple and bake the pieces with the cranberries. Also, use apple brandy or bourbon instead of regular bourbon.
Classic: For a classic Ocean Spray cranberry sauce recipe, use all granulated sugar and omit the other flavorings. Also, just use water for your liquid.

Tips For Ocean Spray Cranberry Sauce

Jellied: You can “stretch” this recipe by adding in a can of whole or jellied cranberry sauce to the homemade version.
Texture: For a smoother sauce, use a blender or food processor after baking and before adding the bourbon.
Sugar: Always do a taste test before serving your cranberry sauce. Depending on the tartness of the cranberries, you might need to adjust the sugar.
Bourbon substitute: If you’re out of bourbon, try using brandy or rum, or even apple cider for an alcohol-free version.
Avoid overbaking: Keep a close eye on your oven to prevent burning the cranberries, especially if you’re circulating other dishes in and out.
Aluminum foil: Keep the dish tightly covered as it rests to retain moisture and heat.
Consistency check: If your sauce seems too runny after baking, just remember it will thicken as it cools. If it’s too thick, add a splash of water or orange juice to loosen it.

What To Do With Leftovers

If you have leftover Ocean Spray cranberry sauce, keep these storage tips in mind:

Fridge: Leftover cranberry sauce can be stored in an airtight container or the casserole dish it was cooked in for up to one week.
Freezer: Cranberry sauce also freezes well! Let it come to room temperature, then place it in a freezer-safe bag or container. It should keep for up to a month this way.
Reheating: Reheat at 375F degrees for about 10 minutes or until warm, or allow to rest on the counter to reach room temperature.
Prep ahead: Make the recipe up to one week ahead of time and store it in the refrigerator. Serve chilled, at room temperature, or reheated.

More Holiday Side Dishes

If you want to round out your main dishes with more holiday sides, check out some of my favorites:

Cranberry Sauce Frequently Asked Questions

Can you freeze cranberry sauce?

Yes, homemade cranberry sauce freezes well. Follow the recipe below. Then, allow the sauce to cool completely. Add it to a freezer-safe container and store it in the freezer for up to one month.

Freezing in mason jars is a great option!

A good quality Bourbon is required! You don’t need much of it, but it does add some flavor, so quality is key. Woodford Reserve is an excellent choice.

How long does fresh cranberry sauce last?

Leftover cranberry sauce can be stored in an airtight container or the casserole dish it was cooked in for up to one week.

Can you overcook cranberry sauce?

If you have other dishes circulating in and out of the oven, this recipe will be just fine. Increase or decrease the cooking time accordingly. Check the dish more frequently and watch the edges for browning.

Is homemade cranberry sauce worth it?

It’s 100% worth making a homemade version vs. canned cranberry sauce.

How do you make cranberry sauce from scratch?

It’s so easy to make cranberry sauce from scratch! Cooking down fresh, whole cranberries with sugar and bourbon makes a syrupy, saucy holiday side dish.

Is homemade cranberry sauce better than canned?

Yes. With homemade cranberry sauce, you know exactly how much sugar and other ingredients have been added to the sauce.

Festive Ocean Spray Cranberry Sauce

Course Christmas Recipes

Cuisine American

Keyword Christmas, cranberries, from scratch, Holiday, homemade pizza, Thanksgiving

Prep Time 5

Cook Time 1

Rest Time 10

Total Time 1 15

Servings

Calories 245kcal

Author Anna Kate

Equipment

Ingredients

1 pound fresh cranberries whole
1 cup brown sugar
1 cup white granulated sugar
2 teaspoons ground cinnamon
¼ cup bourbon optional

Instructions

Preheat oven to 350°F degrees. Heavily grease a 9×13 inch casserole dish and set aside.
To the casserole dish (or large mixing bowl), combine the cranberries, sugar, and cinnamon. Stir to combine.
Cover the casserole dish and bake for 1 hour. Stirring after 30 minutes. Continue cooking until cranberries burst and release juices.
Remove from oven, and gently "mash" cranberries with a potato masher or ricer. Stir in bourbon if using. Cover tightly with foil and let rest for 10 minutes.
Serve warm or refrigerate.

Nutrition

The post Ocean Spray Cranberry Sauce 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.

Pressure Cooker Mashed Potatoes

Anna Kate — Wed, 08 Sep 2021 19:22:04 +0000

Pressure cooker mashed potatoes are the ultimate shortcut to your favorite side dish! This recipe is your answer for mashed potatoes in a hurry. It can be made in an Instant Pot, Ninja Foodi, or any other electric pressure cooker. These easy potatoes can be whipped up and served in less than 30 minutes.

Why I Love This Recipe

Time efficiency: Using a pressure cooker will save you so much time compared to traditional stovetop cooking methods.
Less cleanup: Since everything is made in one pot, you’ll have much less cleanup at the end of the night. Plus, a pressure cooker makes everything much more hands-off!
Consistent results: Pressure cooking is the secret key to consistent, fail-proof mashed potatoes. If you follow this recipe, you’ll achieve the same velvety texture every time.
Packed with flavor: Pressure cooking mashed potatoes helps to retain and intensify the natural flavors of the potatoes.

Creamy Pressure Cooker Mashed Potatoes

Mashed potatoes are one of the most popular side dishes during the holiday season, and for good reason! This classic dish goes with just about anything, especially when paired with some homemade gravy!

The only downside is that they can be quite a pain to make and require a fair amount of hands-on time. Enter the pressure cooker. If you haven’t tried making potatoes in a pressure cooker, you need to add this to your dinner menu tonight!

In about 25 minutes, you’ll have soft, creamy, and buttery mashed potatoes in the pressure cooker to complement all your favorite main dishes. And since you only need one pot, that means more space in the kitchen to make other side dishes and mains!

Best Pressure Cooker for Mashed Potatoes

I am a huge fan of my pressure cooker! I’ve used two brands of multi-cookers, but my Ninja Foodi multi-cooker stands out as the best.

Multi-cookers like this are incredibly versatile and can take on tasks like pressure cooking, slow cooking, broiling, baking, and even dehydrating. So, if you’re working with limited counter space and want a single device that delivers on multiple fronts, this is a must-have for your kitchen arsenal!

My favorite part about the Ninja Foodi multi-cooker is that it delivers consistent and reliable results, ensuring your dishes come out perfect every time. It’s unbelievably easy to use and makes cooking more approachable for both kitchen novices and seasoned chefs alike.

Ingredients For Pressure Cooker Mashed Potatoes

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

Russet potatoes: These offer a mild, earthy flavor and a high starch content, resulting in light and fluffy mashed potatoes. If you don’t have russet potatoes, the next best substitutions include Yukon Gold or Idaho potatoes.
Water: Used to create steam in the pressure cooker. Don’t forget the water!
Kosher salt: Enhances the natural flavors of the potatoes. Sea salt or table salt can be used as well, but adjust the quantity as needed.
Stick butter: Adds a creamy, rich flavor and improves the texture of these pressure cooker mashed potatoes. For a dairy-free option, try margarine or plant-based butter.
Milk: Provides a silky, creamy consistency to the mashed potatoes. Use any type of milk that you prefer or have on hand.
Sour cream: This is key to giving a tangy richness to the potatoes! You can also use plain Greek yogurt if you’re looking for a similar texture with a slightly lighter consistency.
Cracked black pepper: Adds a mild spicy kick and depth of flavor. White pepper can be used as a substitute for a less pronounced pepper flavor.

How To Make Pressure Cooker Mashed Potatoes

Step 1: Prepare The Potatoes

Start off by peeling the russet potatoes. Once they’re peeled, cut them into quarters to help them fit into the pressure cooker and reduce the cooking time.

Step 2: Cook The Potatoes

Place the potato pieces into your pressure cooker. Add water and a generous pinch of salt (potatoes can handle a lot of salt, so don’t be shy).

Place the lid on your pressure cooker. Set it to high pressure and let it cook for 12 minutes. Remember to turn the valve to ‘seal’ before starting!

Step 3: Release The Pressure

Once the 12 minutes are up, do a quick release by carefully opening the valve. Just be careful of your bare skin near the valve to prevent any unwanted steam burns.

Step 4: Mash The Potatoes

Take out all the water from the pressure cooker. Use a masher or ricer to mash the potato chunks until they’re fairly smooth (there will still be some small chunks at this point).

Step 5: Final Touches

Add the butter and give it a good mix until melted. Then, mix in the sour cream, milk, and pepper until your pressure cooker mashed potatoes are light and fluffy.

What To Serve With Mashed Potatoes

Pressure cooker mashed potatoes are the ultimate side dish for some of my most popular mains like these:

Serve them as part of a holiday feast with other classic side dishes like green bean casserole, Southern cornbread dressing, and homemade cranberry sauce.

Tips For Instant Pot Mashed Potatoes

Use the right potato: Anything other than russet potatoes will yield less-than-creamy results and a waxy texture. If they’re available, use russets!
Do not over-mix the potatoes: Over-mixing will result in a glue-like texture, and unfortunately, there is no fixing gluey mashed potatoes.
Don’t use a mixer: It’s tempting to use a mixer to get the job done faster! However, you should use a potato masher or potato ricer for the creamiest results.
Release steam quickly: When using the Instant Pot, do a quick release of the steam after cooking. This prevents the potatoes from overcooking and reduces the prep time.
Keep them dry: After draining the potatoes, return them to the pot and let them sit for a few minutes. This extra step allows any remaining moisture to evaporate, preventing watery pressure cooker mashed potatoes.
Warm your dairy: Before adding milk to your potatoes, give it a quick warm-up. Adding cold dairy can cool down your potatoes and affect the final texture. Room temperature or slightly warmed milk blends seamlessly and helps keep everything nice and hot.

Mashed Potato Variations

Parmesan and garlic: Add a few cloves of garlic, parmesan cheese, and parsley.
Loaded mashed potatoes: Add cheddar cheese, bacon bits, and chives.
Cheesy potatoes: Add cheddar cheese for extra cheesiness.
Ranch and bacon: Season the potatoes with ranch powder and crumbled bacon.
Onion cream: For a sophisticated twist, fold in caramelized onions and a splash of heavy cream. The sweetness of the onions combined with the rich cream will elevate your mashed potatoes to a whole new level.

Storage & Reheating

If you find yourself lucky enough to have leftover pressure cooker mashed potatoes, follow these simple storage and reheating tips:

Fridge: Store the potatoes in an airtight container in the fridge and they’ll stay fresh for about 3 to 4 days.
Freezer: For longer storage, pack the leftovers in a freezer-safe container or a zip-top bag, squeezing out excess air. Label with the date, and they should keep for up to 2-3 months. When you’re ready to enjoy them again, let them thaw in the fridge overnight.
Reheating: Pop the potatoes in the microwave, covering them with a microwave-safe lid or plastic wrap. Heat on high for a couple of minutes, stirring halfway. Alternatively, reheat them in a skillet over medium-low. To warm them in the oven, place them in a casserole dish, covered with foil for 30-40 minutes at 375F.

If you’re feeling a little adventurous, here are a few ways to use up leftover mashed potatoes.

Frequently Asked Questions

How long does it take to pressure-cook potatoes?

It doesn’t take long to pressure-cook the potatoes – only about 12 minutes. However, it does take about 5-10 minutes for the unit to come to pressure. After the unit comes to pressure, you will see the cooking time begin to count down.

How do you keep mashed potatoes warm?

Pressure cooker mashed potatoes can be made ahead of time and kept warm for a few hours.

To keep the potatoes warm in a Crockpot, prepare the mashed potatoes in the pressure cooker according to the directions. Then, transfer the potatoes to the slow cooker on low. Stir the potatoes every hour or so along with a splash of milk (about ⅓ cup) to keep the potatoes from drying out. Don’t keep the potatoes in the slow cooker for more than 3-4 hours.

A slow cooker liner is a great option to prevent the potatoes from sticking to the side of the Crockpot.

Another option is to keep them in the pressure cooker. Most pressure cookers automatically switch to the “ keep warm” setting when cooking time is finished. With this method, prepare the potatoes according to the recipe, then keep them in the pressure cooker unit until you are ready to serve.

How do you prepare mashed potatoes ahead of time?

If you are preparing food for Thanksgiving, Christmas, or another large family gathering, prepare these mashed potatoes in the pressure cooker ahead of time!

To make the potatoes in advance, prepare the potatoes up to 2 days before serving and store them in an airtight container in the refrigerator. Reheat them by adding them to a slow cooker on low. It may be necessary to add a splash of milk and butter to smooth them out.

Prepare the potatoes up to two days before cooking: Peel and quarter the potatoes, then store in a large bowl or pot, covered in water. Leave them in water for no longer than 24 hours to avoid water-logging the potatoes.

How many potatoes do you use per person for mashed potatoes?

Plan on about ½-pound of potatoes per person. Typically, counting 1 potato per person will give you plenty of mashed potatoes – plus leftovers!

What type of potatoes are best for mashed potatoes?

Russet potatoes are the best for mashing. Other potatoes can result in a waxy, gluey texture. Yukon gold potatoes are also a popular choice for mashing. Red potatoes or new potatoes are great for “smashing” with garlicky-herbed seasoning.

More Potato Recipes

If you enjoyed these pressure cooker mashed potatoes, check out some more potato-forward recipes like these:

Easy Pressure Cooker Mashed Potatoes

Course Side Dish

Cuisine American

Keyword potatoes, pressure cooker, side dishes

Prep Time 10

Cook Time 12

Time for Unit to Come to Pressure 8

Total Time 30

Servings servings

Calories 269kcal

Author Anna Kate

Equipment

Pressure Cooker

Ingredients

3 pounds russet potatoes peeled and quartered
2 cups water
8 tablespoons butter plus more for serving
½ cup milk
½ cup sour cream
salt and pepper to taste

Instructions

Peel and quarter potatoes.
Add potatoes, water, and a generous pinch of salt to an instant pot.
Place lid on the pressure cooker and set to high pressure for 12 minutes. Make sure the valve is turned to seal.
When cooking time is finished, turn the valve to quick release to release the remaining pressure.
Drain the water. Return potatoes to the pressure cooker.
Mash the potatoes with a masher or ricer just until smooth.
Add butter and gently stir until well incorporated.
Add sour cream, milk, and pepper. Stir to combine.
Serve with additional butter if desired.

Nutrition

The post Pressure Cooker Mashed Potatoes appeared first on Southern Cravings.

A Guide to Cooking a Thanksgiving Turkey + Recipe!

Anna Kate — Tue, 03 Aug 2021 10:30:00 +0000

Learning how to make a thanksgiving turkey is a skill! This recipe packs all the flavor and juiciness you’d imagine from a deliciously roasted turkey. This guide will walk you through all the important details, complete with a list of tools, tips, and the perfect recipe!

Hosting is easy when you know how to roast the perfect Thanksgiving Turkey, but perfecting the art of timing, seasoning, and cook time can be intimidating to most cooks. For most of us, a Clark Griswold moment is never far from our minds.

But, I’d go so far to say that most of our fears are from long, complicated recipes with too many ingredients. And doing weird things like cooking it upside down. None of that here!

The Best Oven-Roasted Turkey Recipe

This method is easy! No brining – because how would you fit that in the fridge? And no basting. Just rub down and roast for a deliciously moist bird that will have your guests singing your praises and putting dibs on thanksgiving leftovers!

By providing a few things I’ve learned along the way, I hope to squash any Turkey Day tragedies and leave you ready to conquer that bird!

Handy tools for a delicious Thanksgiving turkey

In-oven Meat Thermometer
Extra Large Copper Roaster with Rack *highly recommended!
Electric Carving Knife
Thawed turkey
Garnishes – onions, apples, and lemons
Herbs – rosemary, thyme, and sage.
Seasoning – salt, pepper, and garlic
Butter

If you are interested in other handy tools, check out this article from Taste of Home about Thanksgiving Day tools.

How to Bake a Turkey in the Oven

Safely thaw the turkey

First things first, you want to make sure your turkey is completely thawed.

There are two different ways to thaw a turkey: in the refrigerator or in cold water.

If you are defrosting in the fridge, estimate for about 1 day for every 5 pounds of turkey. I like to give myself an extra day to be safe.
If you are thawing with cold water, be prepared to babysit that turkey in the sink for quite some time.

Regardless of the method you choose, I recommend thawing well in advance and add one day for good measure. Typically, 1 week is the sweet spot.

For a complete tutorial, refer to this guide for thawing a turkey safely.

Here’s a chart with the turkey size and thawing times for both methods:

Turkey Size	Thaw in Refrigerator (set to 40F or below)	Thaw in Cold Water (change water every 30 min.)
4 to 12 lbs.	1 to 3 days	2 to 6 hours
12 to 16 lbs.	3 to 4 days	6 to 8 hours
16 to 20 lbs.	4 to 5 days	8 to 10 hours
20 to 24 lbs.	5 to 6 days	10 to 12 hours

Season the turkey

There are a lot of recipes out there for the perfect, juicy Thanksgiving turkey. I prefer to use my basic recipe of butter and herbs. It’s almost exactly like my oven-roasted chicken recipe.

There are really 3 steps to season a thanksgiving turkey:

Make the herb butter.
Smear butter on the outside and underneath the skin of the bird.
Place on a large roasting pan, Insert the thermometer, and roast!

Smearing butter on the outside and underneath the skin of the bird will produce a nice, crispy and browned skin on the turkey.

I love to use a combination of rosemary and sage leaves to place underneath the skin as well. The herbs smell heavenly while cooking!

Some recipes call for white wine or champagne poured in the bottom of the roasting pan. That would also add a nice flavor and added moisture to the bird.

Why I don’t use a brine

There are a lot of recipes that use a brine and it does produce a beautifully juicy bird; however, I do know there’s not a whole lot of room in my fridge the night before thanksgiving, so adding another container full of sloshing liquid and raw meat is just asking for disaster.

Plus, you really can’t go wrong with a simple butter and herb rub-down. This recipe gives the bird such a great flavor with plenty of juices to spare!

Roast turkey cooking times per pound

The time allotment for cooking a turkey varies by size and oven temperature.

While these are great estimates for conventional and convection ovens, the key for a perfectly-cooked bird is to go by the thermometer reading.

Roasting times and temperature in a convection oven

Cooking in a convection oven requires a little adjustment in time and temperature. Because a convection oven circulates the hot air, dishes cook about 25% faster using a convection oven.

Continue to follow the recipe, but adjust your cooking times according to the chart below.

See the chart below for cooking times:

Turkey Size	Unstuffed	Stuffed
4 to 6 lbs. (breast)	1 ½ to 2 hours	1 ¾ to 2 ½ hours
6 to 8 lbs. (breast)	2 to 2 ½ hours	2 ½ to 3 ¼ hours
8 to 12 lbs.	1 ½ to 2 hours	1 ¾ to 2 ½ hours
12 to 14 lbs.	2 to 2 ½ hours	2 ½ to 3 ¼ hours
14 to 18 lbs.	2 ½ to 3 hours	3 ¼ to 3 ¾ hours
18 to 20 lbs.	3 to 3 ½ hours	3 ¾ to 4 ¼ hours

Roasting times and temperature in a conventional oven

A conventional oven is a traditional oven. If this pertains to you, follow the cooking times below.

Turkey Size	Unstuffed	Stuffed
4 to 6 lbs. (breast)	1 ½ to 2 ¼ hours	n/a
6 to 8 lbs. (breast)	2 ¼ to 3 ¼ hours	3 to 3 ½ hours
8 to 12 lbs.	2 ¾ to 3 hours	3 to 3 ½ hours
12 to 14 lbs.	3 to 3 ¾ hours	3 ½ to 4 hours
14 to 18 lbs.	3 ¾ to 4 ¼ hours	4 to 4 ¼ hours
18 to 20 lbs.	4 ¼ to 4 ½ hours	4 ¼ to 4 ¾ hours

Tips for Prepping and Carving the turkey

I use an electric knife to carve the turkey. I believe I paid $20 for it, so you don’t have to spring for an expensive knife.
Leave the bird whole until you are ready to serve. This locks in moisture and maintains the temperature.
Don’t forget to remove the neck and giblets from the turkey cavity before cooking. Use these turkey pieces to add flavor to your gravy or save for turkey stock later.
If you need to finish other food in the oven, and you do not have another warming option, just leave the bird in the roasting pan with the hot juices and wrap tightly with layers of foil.
Keep the bird warm in the roasting pan by wrapping tightly in foil and placing on the grill at 200F degrees for no more than an hour.

Frequently Asked Questions about Cooking a Turkey

How to estimate the amount of turkey per person

Account for about 1.5 pounds of turkey per guest. When you are estimating how much meat to purchase, you have to account for the entire weight of the bird, which also includes the bones, neck, gizzards, etc.

Estimating for 1.5 pounds per person will assure that you will have enough meat, and quite possibly plenty of leftovers. Always to have too much than not enough!

How do you thaw a whole turkey?

This is where I definitely recommend planning ahead. Let’s avoid defrosting a turkey during Thanksgiving day with a hairdryer, shall we?

Allow for about 24 hours for thawing in the fridge per every 5 pounds. I always give myself an extra 24 hours to be on the safe side. If you have an outdoor fridge, this will be an excellent time to clear it out for the bird.

If you need to thaw in a hurry, you might be outta luck. Aside from the refrigerator, a cold water bath is your next best bet, but be prepared to be busy for a while.

Thawing a turkey in cold water usually takes about 30 minutes for every pound of turkey:

Place the turkey in the sink and fill with cold water.
Drain water and repeat every 30 minutes.

How do you keep the turkey warm?

If your turkey is done before the rest of the Thanksgiving dinner, place the whole thing (roasting pan included) on a grill at 200F to keep warm. I wouldn’t recommend doing this for more than an hour or so.

Should You Cover Turkey When Cooking?

Some recipes suggest covering the top of the bird with aluminum foil until the last hour to prevent over-browning on the breast.

In order to get the crispy skin that everyone loves so much, leave your bird uncovered. If you notice the legs and wings are getting too brown, cover those areas with foil.

How do I know when the turkey is done?

Turkey is safe to eat when a meat thermometer reads 165F in the thickest part of the bird.

How long do I cook a turkey in a convection oven?

Here are the cooking times for turkey in a 325F degree convection oven:

12-15 pounds, 1.5-2 hours
15-20 pounds, 2-2.5 hours
20-25 pounds, 2.5-3 hours

Other Thanksgiving Recipes

If you are looking to complete your entire menu, check these Thanksgiving recipes out. Each of these can be made ahead of time for a stress-free Thanksgiving day.

I hope you enjoy the wonderful holiday season! Remember, the sole reason for gathering on Thanksgiving is to show gratitude for all we have and those we love!

How to Make the Perfect Thanksgiving Turkey

Learning how to make a thanksgiving turkey is a skill! This recipe packs all the flavor and juiciness you'd imagine from a deliciously roasted turkey. This guide will walk you through all the important details, complete with a list of tools, tips, and the perfect recipe!

Course Thanksgiving Recipes

Cuisine American

Keyword poultry, roasting, Thanksgiving, turkey

Prep Time 20

Cook Time 3 30

Total Time 3 50

Servings servings

Calories 498kcal

Author Anna Kate

Ingredients

12 pounds turkey whole
1 yellow onion peeled and quartered
1 lemon quartered
1 apple cored and quartered
1 tablespoon rosemary fresh, chopped; reserve remaining sprigs
1 tablespoon thyme fresh, chopped; reserve remaining sprigs
1 tablespoon sage fresh, chopped; reserve remaining sprigs
1 cup butter unsalted and softened
1 teaspoon salt
½ teaspoon black pepper
6 cloves garlic minced

Instructions

Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature.
Preheat oven to 325 degrees Fahrenheit. Adjust the oven rack so the turkey will sit in the center of the oven.
To make the herb butter, combine the softened butter, minced garlic, salt, pepper, and one tablespoon each of the chopped rosemary, sage, and thyme.
Remove the turkey from the packaging and place directly on the rack inside of the roasting pan. Be sure to remove the neck and giblets. Reserve for gravy or discard.
Gently use your fingers to lift the skin on the turkey breasts and smooth a few tablespoons of the herb butter underneath the skin. You may need to use hands on the top and underside of the skin to smear the butter evenly.
Melt any remaining herb butter and baste over the breasts of the turkey.
Squeeze half of the lemon over the top of the bird. Then, place inside the cavity.
Stuff the cavity with a quartered onion, apple, and any leftover herb sprigs.
Insert an oven-safe meat thermometer into the middle of the thigh or breast.
Place the roasting pan in the oven and roast the turkey at 325 degrees Fahrenheit for about 15 minutes per pound, or until the meat thermometer reads 165 degrees Fahrenheit.
For the juiciest bird, allow the turkey to rest for 20 minutes before carving to allow the juices to redistribute.
Reserve drippings and juices for turkey gravy.

Notes

I remove the turkey once the internal temperature has reached 155 degrees Fahrenheit. Then, I cover with foil and allow it to rest until it reaches 165 degrees Fahrenheit.
If the meat is turning too brown, loosely tent with foil to prevent burning.

Nutrition

The post A Guide to Cooking a Thanksgiving Turkey + Recipe! appeared first on Southern Cravings.

King Crab Legs in the Oven

Anna Kate — Tue, 08 Jun 2021 15:59:36 +0000

Learn how to make king crab legs in the oven! This simple recipe is the easiest way to enjoy crab legs in under 30 minutes! Baked with butter and Old Bay seasoning, the tender, succulent meat slips right out of the shell when cracked!

Baked king crab legs is made all on one pan with rich, tender pieces of large crab that slip right out of the shell. It’s way easier than you think and half the work steaming crab legs require!

Baking crab legs in the shell creates a steaming effect, which helps the meat separate from shell. This process makes it super easy to crack and peel without losing all that delicious crab meat! Plus, the butter and Old Bay add even more richness to the crab meat.

Why I love this recipe

One major hassle when it comes to eating crab: all the work that comes with it! With the steaming effect of the oven, giant pieces of crab meat pulls away from the shell so perfectly.

Plus, I LOVE dipping the giant pieces of crab meat into warm, garlic butter. Definitely a must when serving crab legs!

This recipe is perfect for a large family gathering or a special occasion. You can make large batches of crab legs all at once without fooling with a steaming pot. All you need are a few simple pantry staples, like butter, Old Bay seasoning, and lemon.

Ingredient notes

King crab: Definitely my first choice for crab legs! King crab legs are much larger than other alternatives. They provide large hunks of tender, sweet meat. Make sure you are purchasing wild caught crab legs – not farm-raised.
Seasonings: This recipe has a lot of cajun flare, but feel free to use another seafood seasoning if you prefer. Any cajun spice mix will work for this recipe.

Substitutions

There’s been some questions about using snow crab or other types of crab for this recipe. For this recipe, Alaskan King Crab is my recommendation, as the legs yield a much heartier meat. If you prefer snow crab, here are three different ways to cook snow crab legs.

Also, your crab legs should be fresh, not frozen. Click here for 3 ways to to cook frozen crab legs.

Recommended Tools

Seafood crackers and tools
Large baking sheet

While cracking tools are recommended when shelling crab, you can easily use your hands and a pair of good kitchen shears to reach the meat, too.

How to Cook King Crab Legs in the Oven

As an alternative to steaming, baked crab legs are a delicious way to prepare king crab. By preparing them in the oven, you eliminate the fuss and hassle of filling a giant boiler pot, boiling the water, timing the crab, and draining that huge vat of hot water. The oven method is much easier and less of a hassle overall.

Preparation

First, I like to prepare the Old Bay and lemon butter sauce and set aside half of the mixture for dipping later.

Before you begin cooking the crab legs, give them a good rinse under cool water. You do not need to separate any of the clusters.

Cooking

Place the crab legs on top of a large baking sheet, lined with aluminum foil. Brush the butter mixture over the crab legs with a pastry brush. Feel free to add extra Old Bay seasoning here!

Next, tent another piece of foil on top of the baking sheet, securing at the left and right ends of the pan. This creates a “steaming packet” around the crab legs.

Bake in a 400F degree oven for 20-25 minutes. Make sure to let the crab legs cool off a bit before you begin cracking!

Eating Crab Legs

This is the tricky and messy part. Sometimes you just have to get in there with your hands, but a good pair of kitchen scissors and “crackers” will make the job easier.

Crack the leg away from the cluster. Then, crack at the joints to work with different sections.
Working one section at a time, bend the pieces back and they should snap in half to expose the meat inside.
Slide the meat out, dip in butter and enjoy!

Cooking Tips

If there was one piece of advice I would give you about this recipe, it would be to choose your seafood carefully. I’m big on sustainable seafood and high quality ingredients. While farm-raised crab legs are more affordable, they are damaging to the environment and lack nutrients and quality from the wild-caught seafood.

Choosing crab legs

Purchase wild-caught instead of farm-raised. This means the crabs were harvested from their natural environment, instead of “manufactured” from a farm and fed and pumped with who knows what to make them larger.
Look for harvesting locations in/around Alaska and Russia. King crab has a limited harvesting season and requires a cold water habitat, so they are most commonly found in and around the Bering Sea.

Serving Suggestions

Serve crab legs with simple side dishes, like smashed potatoes, southern cornbread, or twice baked sweet potatoes.

Crabmeat is also delicious served cold over a salad, mixed in pasta and pesto sauce, or prepared as a seafood salad.

Frequently Asked Questions

Can you overcook crab legs?

Yes, cooking too long will result in tough meat with a brittle shell.

What is the difference between snow crab legs and king crab legs?

Mainly the size and harvest location. King crab requires a much colder climate than snow crab.

Tips for reheating, storing, and leftovers

Fridge

For easy storing, crack the crab and remove the remaining meat. Place in an airtight container and refrigerate for up to 3 days.

Reheating

To reheat crab legs in the shell, preheat your oven to 350F degrees, wrap the crab legs in foil and bake for 15-20 minutes.
To reheat crab meat, add to a hot skillet and saute for 3 minutes or until warmed through.

More seafood recipes and tips

King Crab Legs in the Oven

Cuisine American

Keyword baked crab legs, crab legs, Seafood

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 302kcal

Author Anna Kate

Ingredients

3 pounds king crab legs
8 tablespoons butter
1 tablespoon Old Bay Seasoning
1 teaspoon lemon juice
1 clove garlic minced

Instructions

Preheat oven to 400F degrees. Line a baking pan with large pieces of aluminum foil. Place crab legs on top of the foil in a single layer. Set aside.
In a small saucepan, melt butter over medium heat. Whisk in 1 tablespoon of Old Bay Seasoning, the lemon juice, and garlic. Reserve half of the mixture for dipping later.
Using a pastry brush, brush crab legs with butter mixture. Season with to taste with additional Old Bay if desired.
Tent the foil by bringing together all four sides of the aluminum foil to create a “packet” around the crab legs.
Bake in the preheated oven for 20-25 minutes.
For easy handling, allow the crab legs to cool for 5 minutes before serving. Serve with the reserved Old Bay butter mixture for dipping.

Nutrition

The post King Crab Legs in the Oven appeared first on Southern Cravings.

Best Deviled Eggs Recipe

Anna Kate — Wed, 03 Mar 2021 11:00:00 +0000

Learn how to make the best deviled eggs! This recipe is a classic appetizer made with pickled dill relish, tangy Duke’s mayonnaise, and a zing of yellow mustard and a fan favorite at your next cookout, potluck, holidays, or even for your weekly meal prep. See my secrets for easy-to-peel eggs (that actually works!) and my secret for piping the filling below.

If you are anything like me, the two things that deter you from making deviled eggs are the peeling and the piping!

BUT, I’ve got a secret or two that cut the deviled egg work in half!

For easy-peel eggs, my secret is using the pressure cooker. With this method, my eggs never tear and they are always perfectly cooked with a creamy, hard-boiled center. I use the 5-5-5 method and it works like a charm every time!

Southern Deviled Eggs with Relish

Most recipes use only three ingredients for the deviled egg filling: hard-boiled egg yolks, mayonnaise, and mustard. I find that the addition of dill relish adds a bit more flavor to the filling with a little crunch in texture.

I do love that these are (mostly) guilt-free – sorta. They do have a high amount of protein which makes them great for portion-controlled snacks that fill you up and aren’t full of junk.

Why are they called deviled eggs?

I’ve always wondered why they are called deviled eggs. I’ve always thought of them as a Southern dish, but, in fact, they came about long before Southerners ruled the land of jello molds and deviled eggs.

The term “deviled” was a culinary term used in the 18th century to describe a dish that was highly seasoned, usually spicy, and boiled or fried. Eventually, the term deviled was used to describe these deliciously stuffed eggs.

How to make deviled eggs

These are perfect for serving at your next cookout, potluck, or holiday. These can even be made a few days in advance for weekly meal prep.

Serve these alongside other cookout or BBQ favorites, like pulled pork, brisket, ribs, roasted chicken, and more.

Ingredients for deviled eggs

Hard-boiled Eggs: From cooking to peeling, these are made in 15 minutes flat with a pressure cooker.
Mayonnaise: Adds the fluffy texture to the egg yolks and gives them a little tanginess. Duke’s Mayonnaise is really the best!
Pickled Relish: Dill is preferred for this recipe but sweet will work just as well.
Yellow Mustard: The tang from the mustard goes really well with the creamy, mild yolks.
Optional: dried chives or smoked paprika for garnish adds a pretty hue to the finished product.

Instructions for making deviled eggs

Prepare yolk filling: After your eggs are peeled, halve the eggs length-wise and scoop the yolks into a separate bowl. Place your white halves on a deviled egg platter or tray.

Then, mash the yolks with the back of a fork. Add mayo, mustard, and relish. Mix well until all the yolk lumps are out.

Pipe the filling: Now here’s the tip for piping the yolks!

Spoon the yolk mixture into a zip-lock storage bag. Push the mixture toward one corner at the bottom of the bag and seal closed.

With scissors, snip about 1/4 inch off the bottom corner. Then, squeeze the bag to pipe the yolk mixture into the egg white halves.

Garnish with paprika or chives and serve chilled!

What goes well with deviled eggs?

Serve deviled eggs at Easter lunch or dinner, special occasions, and entertaining company, or alongside another side dish.

Deviled Egg Recipe Variations & Substitutions

Make them spicy with a pinch of cayenne pepper, sriracha, or a dash of hot sauce.
Make them with other mustards like Dijon, whole grain, or Grey Poupon.
Garnish with dill or other fresh herbs.
Add some bacon for extra flavor and crunch.
Use Greek yogurt in place of mayonnaise. (same measurement)

Make-Ahead & Storage Tips

Boil and peel the hard-boiled eggs up to 2 days in advance.
Assemble yolk filling and whole deviled eggs no more than 1 day in advance.
Store deviled eggs in an airtight container, lined with a paper towel to prevent sliding and flipping.
Deviled eggs shouldn’t be out for more than 2 hours at a time.

Classic Deviled Eggs [with Easy Peel Eggs!]

Deviled Eggs are a classic appetizer – spanning the decades! Made with pickled relish, mayonnaise, and mustard, these will make the perfect snack for cookouts, holidays and even meal prep!

Course Appetizers

Cuisine American

Keyword appetizers, meal prep, protein, sides

Prep Time 20

Total Time 20

Servings halves

Calories 68kcal

Author Anna Kate

Ingredients

6 eggs, hard-boiled
¼ cup mayonnaise
1 tbsp yellow mustard
3 tbsp pickled dill relish
paprika and/or chives for garnish optional
salt and pepper to taste optional

Instructions

Peel and slice hard boiled eggs.
Scoop out the yolks from the egg whites with a spoon. Place the yolks into a small bowl and the white halves on to a deviled egg platter or plate.
Mash the yolks with the back of a spoon until there aer no more round yolk halves.
To the bowl of yolks, add mayo, mustard, and relish. Mix well with a spoon or fork until all the yolk lumps are out.
Pipe the yolk mixture back into the white halves by using my piping tip or with a spoon.*
Garish with paprika and/or chives and serve chilled.

Notes

Tip for Piping the Yolks:

Spoon the yolk mixture into a zip-lock storage bag. Push the mixture toward one corner at the bottom of the bag and seal closed.
With scissors, snip about 1/4 inch off the bottom corner of the bag. Then, squeeze the bag to pipe the yolk mixture into the egg white halves.

Other Garnishes for Deviled Eggs:

bacon
dill sprigs
olives
green onion
chopped tomato

Nutrition

The post Best Deviled Eggs Recipe appeared first on Southern Cravings.

Breakfast Casserole with Sausage

Anna Kate — Tue, 23 Feb 2021 11:00:00 +0000

This overnight breakfast casserole is layered with eggs, sausage, and cheese over hearty slices of bread. Then, it’s baked in the oven for the most epic breakfast lover’s feast! Make this ahead for the perfect Christmas morning Brunch, breakfast for company, or as part of your weekly meal prep.

When it comes to family gatherings, breakfast is definitely the most overlooked meal. Forget the bagels and sugary pastries, you need a recipe that will keep everyone full until lunchtime. And this casserole is a great way to make the most delicious breakfast for a crowd.

This is the perfect breakfast casserol for breakfast or brunch, Christmas morning, Easter, or any other special occasion. We love to enjoy this over the holiday season with a mimosa in hand. This is one of those easy recipes that will be a family favorite!

Easy Sausage and Egg Casserole

This great recipe can certainly feed a crowd, but it’s also perfect for a nice breakfast with your family. One casserole dish serves about 8-10 people, at least. While this is perfect for larger brunches or breakfasts, this can easily be portioned out to reheat and enjoy on busy school mornings.

Since this recipe does require sitting in your refrigerator overnight, make sure you plan ahead to make it the night before. Even with the overnight rest, it really does take the stress out of preparing breakfast the next morning.

Ingredients + Tools: Easy Breakfast Casserole

Bread: Use wheat, white, or whatever you have on hand. Day-old bread is best, so it can absorb the egg and milk mixture well.
Sausage: Use any breakfast sausage of your choice. I like Jimmy Dean. Mild, hot, sweet, or Italian sausage can also be used. Try Chorizo for an extra kick!
Cheese: A blend of sharp cheddar cheese is my personal favorite, but any shredded cheese will work. Try pepper jack, cheddar, taco blend, etc.
Vegetables: If you want to bulk up this recipe, add mushrooms, green bell pepper, green onions, or other vegetables in one-cup increments.
Proteins: This casserole is pretty hearty with the sausage crumbles, but try diced ham, ground beef, or other protein instead.

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

Casserole dish: I prefer a clear, glass casserole dish, but aluminum will work fine, too.
Disposable aluminum pan: If you want to minimize clean up, a disposable pan is the way to go! You will still need to spray your pan with cooking spray before assembling the casserole.

How to Make a Sausage and Egg Breakfast Casserole

The main ingredients to this savory breakfast casserole are bread, eggs, cheese, and sausage. These ingredients are layered in a pan together and baked the next day.

Step 1: Prep the casserole.

First, layer the bread slices in the bottom of the dish. I usually use about 8 slices of bread to cover the bottoms and sides of the casserole dish.

Then, brown your sausage in a large skillet and drain off the grease. The sausage doesn’t need to be super finely crumbled. Just use your spoon to break apart the larger pieces of sausage into smaller, bite-sized pieces.

Add the cooked sausage on top of the bread slices, and sprinkle a layer of cheese.

Then, in a large mixing bowl, whisk the eggs and milk together. Season with salt and black pepper. Pour the egg mixture over the bread and sausage mixture.

Use a wooden spoon to press the edges of the bread into the mixture.

Step 2: Soak overnight.

Cover with foil and place the casserole dish in the refrigerator for 8 hours or up to overnight. This allows the bread to absorb the egg and milk mixture so your casserole isn’t runny.

Step 3: Bake

When you are ready to bake, let the casserole dish sit at room temperature for at least 30 minutes. This helps the ingredients cook evenly and prevents your casserole dish from shattering as it’s transferred from a cold fridge to a hot oven.

Top the casserole with the remaining cheese, and place the uncovered casserole in the preheated oven for about an hour, or until the center no longer jiggles.

What to serve with a breakfast casserole:

Reheating Breakfast Casserole

Overnight breakfast casserole can easily be reheated for leftovers. Cover the casserole dish with foil and place in a preheated 350F degree oven for about 20 minutes, or until warm.

Make Ahead Breakfast Casserole and Freezing Tips

Breakfast casserole can be made up to three days ahead of time and refrigerated until ready to bake. If you wish to freeze the casserole, here are two ways:

Uncooked: Make this ahead of time and freeze the uncooked casserole in a 9×13 inch casserole dish. Defrost in the refrigerator until completely thawed. Bake according to the directions.
Cooked: Divide the cooked casserole into single portions and wrap in Glad Press’n Seal. Place each serving in a gallon freezer bag, label, and place in the freezer. Defrost and reheat the unwrapped casserole in an oven-safe dish at 350F degrees for about 20 minutes, or until warm.

Breakfast Casserole FAQ:

How long can breakfast casserole sit out?

A cooked breakfast casserole can sit out for about 2 hours. After 2 hours, there is an increased chance for bacteria to breed and the casserole to dry out.

How long is egg casserole good in the fridge?

Uncooked egg casserole is good for about 3 days in the refrigerator, and then is should be cooked and served.

Cooked egg casserole is good for up to three days in the refrigerator. Then, it should be frozen or thrown out.

How do you reheat egg casserole without overcooking?

Cover the casserole dish with foil and place in a preheated 350F degree oven for about 20 minutes, or until warm.

Do egg casseroles freeze well?

Yes, you can freeze this breakfast casserole cooked, cut into portions, and wrapped with Glad Press’n Seal. Freeze up 3-6 months.

Defrost in the refrigerator or on the counter until completely thawed. Bake according to the directions.

How long can breakfast casserole be refrigerated before cooking?

A breakfast casserole should be assembled and refrigerated for no more than 3 days before cooking.

Best Breakfast Casserole

This best breakfast casserole is made with cheese, eggs and mild sausage, and soaked overnight for easy baking in the morning. This recipe is perfect for hosting company or meal prepping breakfast for the week.

Course Breakfast

Cuisine American

Keyword Breakfast, casseroles, holiday recipes

Prep Time 20

Cook Time 1

Overnight Rest 8

Total Time 9 20

Servings

Calories 287kcal

Author Anna Kate

Equipment

Ingredients

cooking spray
1 pound breakfast sausage ground; mild, hot, or spicy
6-8 slices bread
8 ounces cheddar cheese shredded, plus more as desired
8 count large eggs beaten
2 cups whole milk
salt and pepper to taste

Instructions

Preheat the oven to 375°F. Spray the baking dish with nonstick cooking spray.
Arrange bread slices in a single layer in the prepared baking dish, covering the bottom and the sides of the casserole dish. Set aside.
In a large skillet, brown the sausage over medium-high heat until browned and crumbly. Drain if needed. Set aside.
Layer the browned sausage and cheese over the bread slices.
In a large bowl, whisk together the eggs, milk, salt and pepper.
Carefully pour the mixture over the cheese. Top with additional cheese if desired.
Bake casserole until set and golden – about 60 minutes. Let stand for 10 minutes before serving.

Notes

*Sausage: Feel free to substitute with any breakfast sausage, italian sausage or even chorizo.

*Bread: Can use wheat or white.

*Cheese: Can use any kind of shredded cheese to complement the ingredients you use.

*Additional note: This casserole is versatile and can easily be switched up with other veggies and toppings like peppers, onions, ham, bacon, mushrooms, etc.

Nutrition

The post Breakfast Casserole with Sausage appeared first on Southern Cravings.

Boneless Leg of Lamb Recipe

Anna Kate — Thu, 28 Jan 2021 11:00:00 +0000

A perfectly roasted boneless leg of lamb is a beautiful meal to serve for Easter, special occasions, and holidays. With this simple recipe, you can present an elegant cut of meat that’s tender and juicy with mouthwatering flavors of rosemary and garlic. If this is your first time making lamb, it won’t be your last!

If you are intimidated by lamb, don’t be. This is quite possibly one of the easiest and awe-inspiring recipes. Guests will marvel at how delicious it was, and you will be cool as a cucumber because it was so easy.

In fact, find all of the sides and fixings to round out your Easter Dinner Menu where the rest of my Easter recipes live. Don’t forget the deviled eggs and mashed potatoes! Those complete every Easter meal!

How to cook a boneless leg of lamb

Unlike most recipes for large cuts of meat, this one does not require any brining time. This leg of lamb just needs a simple herb rub that serves as a brief marinade right before it goes in the oven.

Which is better bone-in or boneless leg of lamb?

Bone-in leg of lamb is usually a little cheaper and cooks faster. Plus, you get a bone for making stock. The bone adds a little extra juiciness to the meat; however, boneless lamb roasts can be just as delicious and are much easier to carve without the bone.

Leg of Lamb Marinade Ingredients

Lamb Roast
3 cloves garlic, minced
2 teaspoons fresh rosemary leaves, coarsely chopped (1 teaspoon dry rosemary leaves)
1/4 teaspoons ground black pepper
1/2 cup olive oil, extra-virgin
2 tablespoons lemon juice, fresh-squeezed

This recipe uses a blend of rosemary, garlic, and black pepper. Cumin, oregano, and curry are also popular seasonings for lamb.

You will also need a rack inside of a roasting pan, like the one below. If you do not have a pan like this, a deep casserole dish or dutch oven will also work. Cooking times may vary depending on these changes.

What size lamb roast should I buy?

This is a question I struggled with for a long time. My secret: always estimate more than what you need. I always account for about ½ pound of meat per serving. Most people don’t actually eat that much, especially if you are factoring in children.

With ½ pound per person, here’s a chart for getting the right size for the number of servings:

Servings	Weight of Roast
6 people	3 pounds
8 people	4 pounds
10 people	5 pounds
12 people	6 pounds
12+ people	purchase 2 roasts

Lamb Roast Internal Cooking Temperatures

If you take nothing else away from this article, hear this: Please. Please. Please. Use an in-oven meat thermometer.

You can pick them up off of Amazon, Target, Wal-Mart, or just about any grocery store.

Internal temperature – not time – will yield the perfectly tender result that you want!

The internal temperature is all a matter of taste. Personally, I prefer lamb right at the threshold between Medium Rare and Medium. It’s still pretty pink in the center but not overly runny. The red juices, by the way, are not blood, but a protein in the meat that is released when cooked.

To reach your desired doneness and temperature, follow this chart:

Level	Internal Temp (F)	Looks Like
Rare	120-125F	Bright red center, pinkish toward exterior
Medium Rare	130-135F	Pink center, slightly browned toward exterior
Medium	140-145F	Light pink center, outer portion is brown
Medium Well	150-155F	Not Pink
Well Done	160F and above	Uniformly brown throughout

What is the cooking time for a leg of lamb?

Of course, the time it takes to reach the desired internal temperature is determined by the weight of the lamb roast.

Keep in mind that all ovens vary, which is why it’s so important to use an in-oven meat thermometer while cooking, so you can monitor the process.

As a general guide, refer to this chart when preparing estimates for cook time:

Weight	Rare (120-125F)	Medium-Rare (130-135F)	Medium (140-145F)	Well Done (160-165F)
1 pound	15 minutes	20 minutes	25 minutes	30 minutes
2 pounds	30 minutes	40 minutes	50 minutes	60 minutes
3 pounds	45 minutes	60 minutes	1 hour, 15 minutes	1 hour, 30 minutes
4 pounds	60 minutes	1 hour, 20 minutes	1 hour, 40 minutes	2 hours
5 pounds	1 hour, 15 minutes	1 hour, 40 minutes	2 hours, 5 minutes	2 hours, 30 minutes
6 pounds	1 hour, 30 minutes	2 hours	2 hours, 30 minutes	3 hours

Tips for this recipe

After the roast is removed from the oven, it will continue cooking as it rests. The longer the meat rests, the higher the internal temperature will rise. Keep this in mind when you are calculating serving and cooking times.
If you do not have an in-oven thermometer, use a regular meat thermometer to begin checking the internal temperature about 30 minutes before the estimated roasting time ends.
Bringing the meat to room temperature is crucial for a well-roasted cut of meat. Otherwise, you could end up with a tough roast.

Boneless Leg of Lamb Recipe

Course Easter Recipes

Cuisine American

Keyword easter, lamb, meat

Prep Time 10

Cook Time 3

Total Time 13

Servings servings

Calories 707kcal

Author Anna Kate

Equipment

Ingredients

3 cloves garlic minced
2 teaspoons fresh rosemary leaves coarsely chopped (1 teaspoon dry rosemary leaves)
¼ teaspoons black pepper
½ cup olive oil extra-virgin
2 tablespoons lemon juice fresh-squeezed
4 pound Boneless Leg of Lamb Roast

Instructions

Make the Herb Seasoning Rub:

Allow the uncooked lamb to come to room temperature – about 1 hour.
Combine the garlic, rosemary, black pepper, olive oil, and lemon juice in a small bowl. Whisk to combine, and set aside.
Preheat oven to 450 degrees F.

Prepare the Lamb:

Remove the lamb from the package, but keep the netting on. Pat the roast dry with paper towels, and place on a rack of a roasting pan.
Apply the rub on all sides of the lamb roast.
Insert an oven-proof meat thermometer into the center of the roast, making sure the tip of the probe is not exposed but inserted into the meat.

Roast the lamb:

Place the uncovered lamb roast in a 450F degree oven for 15 minutes to create a “seared” effect and a flavorful brown crust.
After 15 minutes, reduce the oven temperature to 325F degrees for the remaining 1 hour and 20 minutes of cook time. (uncovered; for a 4 pound roast to medium-rare)
Continue cooking until the meat thermometer reads 120F degrees. Remove from the oven and cover with aluminum foil. Allow to rest for approximately 15-20 minutes, or until it reaches the desired internal temperature. (see chart above)
As you are ready to carve, place the roast on a cutting board with a well to catch juices. Remove the netting with scissors.
With a carving knife, slice the meat across the grain into desired thickness. Serve immediately.

Notes

Please read the entire post for details, tips, and more!

Nutrition

The post Boneless Leg of Lamb Recipe appeared first on Southern Cravings.

Perfectly Simple, Cheesy Hashbrown Casserole

Anna Kate — Tue, 12 Jan 2021 14:35:52 +0000

The crowd pleasing side dish to any meal! Easy, cheesy, and delicious! This hashbrown casserole is a simple side dish with irresistible flavors of creamy soup, cheddar cheese, and hashbrown potatoes! You need only 10 minutes to prep this crowd-pleasing comfort food. Prepared and baked all in one pot for easy transportation to potluck dinners, weeknights, and holidays. You can even have this for breakfast!

I’ve been on a one-pot kick lately and experimenting with preparing and baking different recipes in one dish. It’s been a life-changer!

I finally cracked the code for this hashbrown casserole! This recipe is almost too easy to begin with, but now that you only dirty a spoon and one pot – you might be making this more than you’d like to admit.

Basically, this recipe is potatoes, cheese and butter stirred together, topped with more cheese, then baked until melty. It’s not low-cal, and there are just some things in life that shouldn’t be. Ya know?

This recipe has also been referred to as Funeral Potatoes because its popularity grew as a crowd-pleasing side dish at after-funeral gatherings. That sounds rather dim for such a recipe and I’m not sure how accurate any of that actually is, but I do know sadness is not the emotion I’ve experienced while stuffing my face.

Also, this recipe is super duper close to the popular Copycat Cracker Barrel Hashbrown Casserole recipes floating around out there. Rest assured, I have neither stolen from a funeral fellowship or a major restaurant chain to make this recipe. This has been in our family for years – it’s just so basic to recreate and calls for only a few ingredients.

What is good to eat with hash brown casserole?

Honestly, I’ve even eaten this as a meal by itself! It’s super filling (hello, milk and cheese!) and so good. It’s really hard to stop.

Here are some meal pairing ideas that would go well together:

Pulled pork and green beans
Ribs and baked beans
Pot Roast and roasted asparagus
Beef brisket
Pork chops
Roasted chicken

Another great thing about this recipe is that it’s freezable! You can freeze before and after baking! Wrap in plastic wrap and freeze for up to 3 months. Then, defrost before baking or reheating in the oven.

Should I thaw frozen hash browns before cooking?

For this recipe, I highly recommend thawing the potatoes before baking. Otherwise, you may end up with a watery, soggy casserole.

If you are using fresh potatoes instead of frozen, grate the potatoes then follow the recipe as directed!

Variations

If you want to jazz this recipe up and add a few variations, try out the following:

Add mushrooms, peppers
Add protein like chicken or sausage
Use different cheeses
Top with cornflakes for crunch
Different potatoes (potatoes o-brien, homemade hashbrowns, etc.)

If you don’t have a dutch oven or heavy-bottomed pot, you can also prep this on the stovetop, then transfer to a 9×13 casserole dish. Same baking time and temp!

Cheesy Hashbrown Casserole Recipe

This hashbrown casserole is a simple side dish with irresistible flavors of creamy soup, cheddar cheese and hashbrown potatoes! You need only 10 minutes to prep this crowd-pleasing comfort food. Prepared and baked all in one pot for easy transportation to potluck dinners, weeknights, and holidays.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 323kcal

Author Anna Kate

Equipment

Ingredients

32 ounces hashbrown potatoes thawed and shredded
1 butter salted or unsalted
salt and pepper to taste
1 yellow onion chopped
10.5 ounces cream of chicken soup *
1 cup milk
1 cup sour cream
2 cups cheddar cheese grated*

Instructions

Preheat oven to 350 °F.
Melt butter in a dutch oven over medium heat.
Add in onion and saute until softened, about 5 minutes.
Stir in cream of chicken soup, milk and sour cream until combined.
Turn off heat and add in 2 cups of cheddar cheese.
Stir until cheese is melted and mixture is smooth.
Add in hashbrowns and combine until well incorporated.
Bake in a preheated oven for 45-50 minutes or until golden and bubbly.
Allow to stand 5 minutes before serving.

Notes

Please read the entire post for details, tips, and more!

Note 1: Shredded hashbrown potatoes can be swapped for cubed potatoes or potatoes o’brien style potatoes.

Note 2: Cream of chicken soup can be substituted for any cream of soup.

Note 3: Cheddar cheese can be substituted for any shredded cheese of your choice.

Note 4: If you don’t have a dutch oven or heavy-bottomed pot, you can also prep this on the stovetop, then transfer to a 9×13 casserole dish. Same baking time and temp!

Nutrition

The post Perfectly Simple, Cheesy Hashbrown Casserole appeared first on Southern Cravings.

Granny’s Classic Ambrosia Salad

Anna Kate — Thu, 03 Dec 2020 15:43:27 +0000

The original Ambrosia salad! this recipe is a simple mixture of fruit, crunchy pecans, and delicate coconut flakes. No fluff or marshmallows to be found! Make this ahead for holiday brunch, baby showers, wedding showers, tea parties and any special occasion.

This recipe could tell some stories! My great, great grandmother would serve this every Christmas…with a slice of real coconut cake. It wasn’t Christmas without Granny’s ambrosia!

Now, mom makes this as an accompaniment to our Christmas breakfast. It’s the perfect addition to a brunch menu and complements a hearty breakfast casserole and a mimosa just perfectly!

I was hesitant to even publish this “recipe” because it’s really not even a recipe at all. But after seeing versions mixed with cool whip, sour cream, and stuffed with mini marshmallows, I knew I had to share.

Now, I love a good cool whip coated dessert as much as the next Southern gal, but this is a recipe that can stand up on its own. No help needed!

In fact, I was relieved to discover that I wasn’t the only one who has a fruit-only recipe. Pam from Biscuits and Burlap has a similar ambrosia recipe as well as Virginia Willis.

What is ambrosia?

Ambrosia is a close relative to a fruit salad – just dressed up a bit. The fruit is mixed with crunchy pecans, sweet coconut flakes, and bright red maraschino cherries. It’s a beautiful presentation!

It’s a simple dish to put together in under 10 minutes but elegant enough to serve at brunches, tea parties, showers, and other special occasions and celebrations.

Why is it called ambrosia salad?

Ambrosia means immortality in ancient Greek, and was the food or drink of the Greek gods. It was supposed to bring about longevity or immortality to whomever consumed it.

Tips for Making this Recipe

You’ll see that this recipe calls for a can of sliced cling peaches in syrup. If you are making this when peaches are in season, you are welcomed to use fresh peaches.

Personally, I’m not a fan of canned peaches on their own, but the syrup helps with the sweetness. Instead of adding additional sugar, we stick to the canned peaches.

Of course, if you are allergic to coconut or pecans, leave them out. You could also swap them for a different nut, like walnuts or slivered almonds.

It’s best to prepare ambrosia ahead of time, so it has time to chill in the fridge. After it’s nice and cold, add the maraschino cherries, nuts, and coconut as a finishing touch!

More Festive Recipes

Classic Ambrosia Salad

A simple mixture of fruit, crunchy pecans, and delicate coconut flakes – perfect for holiday brunches, tea parties, showers, and special occasions.

Course Breakfast

Cuisine American

Keyword fruit, fruit salad, old fashioned recipe

Prep Time 5

Chill Time 1

Total Time 1 5

Servings people

Calories 325kcal

Author Anna Kate

Equipment

Large Serving Bowl
Holiday Serving Bowl

Ingredients

2 oranges peeled and sliced into bite-sized pieces
28 ounces canned sliced cling peaches with the syrup
1 ½ cups sweetened coconut flakes shredded
10 ounces maraschino cherry halves, drained 1 jar
½ cup pecans chopped, (toasted if desired)

Instructions

Peel, segment and cut the oranges into bite-sized pieces.
To a medium-sized serving bowl, add the oranges and the can of cling peaches, with the syrup. Stir to combine.
Allow the fruit mixture to chill in the refrigerator for about an hour.
When you are ready to serve, add the maraschino cherries, and garnish with the pecans and a sprinkle of the coconut.
Serve cold!

Notes

Please read the entire post for details, tips, and more!

Note 1: You can serve the coconut and pecans separately if desired.

Note 2: Feel free to use peaches in season if available. Sugar may be needed due to the absence of the peaches’ syrup with this alternative. (note: this recipes has not been tested with fresh peaches)

Note 3: Alternative to pecans: walnuts or slivered almonds. Ambrosia salad is best served icy cold, so be sure to allow plenty of time to chill.

Nutrition

The post Granny’s Classic Ambrosia Salad appeared first on Southern Cravings.

Beef Brisket in the Oven

Anna Kate — Wed, 18 Nov 2020 11:00:00 +0000

This juicy, tender beef brisket recipe is made in the oven for a hassle-free way to make shredded brisket. Coated with a sweet and smoky dry rub, it’s cooked low and slow for tender shredded beef that everyone will love at your next BBQ!

I love beef brisket, and all the different ways you can serve it up. Even if you are a die-hard smoked brisket fan, you will still love this recipe!

Unlike prime rib or beef tenderloin, brisket is a tough cut of beef, which is why it’s best to cook on a low temperature for a long period of time. This gives the connective tissue time to break down and create a tender result.

But don’t let the longer cook time fool you. This recipe is super simple and doesn’t require any fancy BBQ tools.

For this brisket and many other meats, I use my homemade dry rub recipe. It’s easy to whip up and slather it on chicken, beef, pork, fish, and more.

Why I love this recipe

I love that this recipe makes BBQ accessible for anyone! I used to be so intimidated when it came to using a grill or smoker. Ever since I discovered you could oven-bake a brisket, I was hooked!

All you really need is a brisket and the dry rub of your choice. This recipe is ideal for those who love the taste of brisket but don’t have a smoker. Also, you no longer have to factor the weather into your cooking schedule! Now, that’s a win!

Since this has a long cooking time, prepare to drool for most of the day. The sweet and smoky aroma will fill your home and have your mouths watering before dinner time!

When using a whole brisket, this recipe is ideal for large family gatherings or to make ahead and freeze for later for soup.

Ingredient Notes

Brisket: The recipe calls for a whole brisket, but a flat or point cut will also work.
Dry Rub: I use my homemade dry rub for this recipe. It has a delicious smoky flavor from the paprika and a little kick from the cayenne and blackened seasoning.

Substitutions

Instead of using my dry rub recipe, feel free to use any rub you have on hand. You can even adapt the flavors for the theme of the meal — try Taco seasoning, Italian seasoning, or another classic BBQ seasoning.

How to Make Brisket in the Oven

Preparing beef brisket in the oven is a simple process that just takes a labor of love. It’s best to cook this recipe with a flexible schedule and plenty of patience.

Preparation

To start, trim down the fat cap on the meat. The fat cap is the thick layer of fat on the meat.

Using a sharp knife, work in sections cutting away the fat until about ¼ inch of fat is remaining.

Then, place the meat in a large pan. I use an oversized lasagna pan from Costco. You can use a disposable aluminum pan for easy clean up or a roasting pan (without the rack).

About 24 hours before cooking, apply the dry rub to all sides of the meat. You can use your preferred rub or my homemade dry rub.

With the brisket fat-side up, cover and refrigerate for 24 hours to allow the meat to marinate and absorb flavors.

Cooking

Step 1: Bake the Brisket

Remove the pan from the fridge and place in a preheated oven at 275°F for about 1 hour per pound. Leave the pan covered with foil.

The brisket will be perfectly tender and ready to shred when the internal temperature reaches 200°F degrees with an in-oven meat thermometer.

The meat will be incredibly tender and should fall right apart when shredded.

Step 2: Serve the Brisket

When the brisket has reached 200°F degrees internally, remove from the oven and allow the meat to rest undisturbed at room temperature for about an hour. Keep the brisket covered during this time.

How long should I rest brisket? Learn more about the science behind resting a brisket, best internal temperature, and more brisket tips.

Using BBQ shredding claws or two large forks, shred the meat right in the cooking container and serve on a bun or by itself.

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.

Cooking Tips

Always cook brisket fat side up. As the fat melts during cooking, it will baste the meat and keep it tender and juicy.
Allow the meat to rest. Shredding brisket immediately after cooking will be harder to do and will result in a less juicy product. Resting allows the juices to redistribute throughout the meat, making it even more tender. You can read more about resting brisket here.

Serving suggestions

There are so many different BBQ recipes on my site! Here are just a few I would recommend:

Condiments: 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.

Frequently Asked Questions

How much brisket should I buy per person?

Since this method uses a whole brisket, I estimate 1 pound of brisket per person when I am purchasing the meat. I have a complete guide on the specific amount per person here.

Should I cover my brisket in the oven?

To avoid drying out the brisket, cover the pan with foil before putting in the oven. This will lock in moisture and prevent what’s called the “stall” – when the moisture evaporates and “stalls” the cooking time.

How long does it take to cook a brisket in the oven at 275°F? 250°F? 200°F? 325°F? 350°F?

Cooking in the oven: A general rule of thumb is to plan 1 hour per pound. For example, a 20 pound brisket will take between 15-20 hours. The entire process from trimming, marinating, slow cooking, and resting will take about 24 hours.

Make sure you give yourself plenty of time for the entire process.

Can you leave a brisket in the oven overnight?

Yes! As long as you have followed the instructions of this recipe, and accounted for the size of the cut and the time needed, an overnight cook in the oven is perfectly safe. Double-check the oven temperature and your meat thermometer for extra assurance.

What is the best cooking method for brisket?

No matter if you are smoking a brisket or cooking it in the oven, low and slow is the best method. Brisket is a tough cut (and expensive) that can be quite unpleasant if not prepared properly. Allowing plenty of time for marinating, cooking, and resting will ensure a delicious juicy, moist, tender brisket.

Resist the urge to rush the cooking process. Build in a few hours so you can be flexible.

Storing and Reheating

Enjoy this oven-baked beef brisket all at once or store for leftovers. Simply shred and store!

Fridge

In the refrigerator, beef brisket will keep for 3-5 days in an air tight container.

Freezer

To freeze, package shredded beef brisket in to zip top bags, and freeze for up to 3 months. Portion serving sizes into bags for quick defrosting and reheating.

Reheating

Instructions for reheating defrosted beef brisket…

In the microwave: Reheat in the microwave (at 1-minute intervals) or until warmed through.
In the oven: Place in a dish, cover with foil, slowly reheat at 350 degrees for 15-20 minutes or until warmed through.
In the skillet: Warm in a skillet over medium-low heat for 5 minutes or until warmed through.

More BBQ recipes

Beef brisket in the oven

Course Dinner Recipes

Cuisine American

Keyword beef, brisket

Prep Time 15

Cook Time 12

Additional Time 12

Total Time 1 15

Servings

Calories 176kcal

Author Anna Kate

Equipment

Ingredients

1 whole beef brisket
dry rub

Instructions

Trim the fat cap of the brisket to 1/4 inch thick. Place brisket in a large roasting pan or disposable pan.
Season brisket with homemade dry rub on all sides
Cover with foil and marinate in refrigerator for 12 hours or overnight.
Place in a 275 degree oven for 1 hour per pound or until the internal temperature reaches 200 degrees Fahrenheit.
Shred and serve on a bun or by itself with sides.

Notes

This recipe is made with a whole brisket. For those who don’t want such a large cut of meat, you can purchase a point cut or a flat cut. Both of these cuts make up a whole brisket.

Visit this recipe for the dry rub

Nutrition

The post Beef Brisket in the Oven appeared first on Southern Cravings.

How to Make the Best Mashed Potatoes

Anna Kate — Sun, 20 Sep 2020 10:00:36 +0000

Learn how to make the best mashed potatoes with creamy, smooth results every time! Made without milk, this homemade recipe is simple, but full of rich and creamy flavor! Plenty of tips below for making ahead of time, the best type of potato for mashing, tips, shortcuts, and more in the post below.

Potatoes are an inexpensive way to feed a crowd. Plus, there are so many different things you can do with them…From a humble baked potato to twice-baked potatoes, to smashed potatoes with herby seasoning, potatoes are great served any way you can dream up, especially homemade.

If you are looking for a sweet potato recipe, try out these simple baked sweet potatoes, twice baked sweet potatoes, and creamy savory mashed sweet potatoes!

Mashed potatoes are an essential for Thanksgiving, Christmas, and any holiday dinner. They are the perfect base for a delicious turkey gravy! They also make a great side dish with pot roast or beef stew.

Best Potatoes for Mashed Potatoes

The secret to choosing the best potato for mashing is the starch level! The starch changes the texture of the mash. If you want a heavier, denser mash, choose Yukon Golds. They have a natural buttery flavor, so fewer ingredients are needed for that rich flavor everyone loves!

If fluffy pillows of mashed potatoes are more your style, Russets are the better option. In my opinion, Russet potatoes (also called baking potatoes) produce the perfect balance of pillowy softness and density in mashed potatoes!

How to Make Creamy Mashed Potatoes without Milk

These are a breeze to make can easily be made ahead of time and kept warm in a slow cooker. You can also make these in a pressure cooker for a lot of mashed potatoes fast!

These can easily be made with or without milk. Sometimes, mashed potatoes can come out a little on the drier side. Things like the size of the potatoes, amount of water used for boiling, and other seemingly inconsequential variables can impact the texture of the final recipe.

With that said, if your potatoes are a little too dry for your liking, add a splash of milk, whipping cream, or heavy cream. There are notes in the recipe card to help guide you.

Mashed Potatoes Ingredients

Potatoes: The best potatoes for mashed potatoes are Russet or baking potatoes.

Dairy: This recipe uses full fat butter, sour cream, and mayonnaise. Using full fat dairy is best for maximum flavor. Dairy that is lower in fat often uses other ingredients to make up for the lost flavor. Avoid margarine, skim anything, or similar.

The sour cream and mayonnaise give these potatoes the tang that is so addicting! But, you cannot taste the mayonnaise flavor.

Seasonings: Because this is a basic recipe, salt, pepper, and garlic are used. Feel free to add additional seasonings as you desire.

Boil the potatoes until they are fork-tender. Make sure to drain them well so they don’t turn soupy!
Mash them with a potato masher or potato ricer. If you choose to use a stand mixer or hand-held mixer, be careful not to overmix. This can cause a gluey texture.
Don’t skimp on the butter and sour cream. Texture is key to excellent consistency, so make sure to use the same amounts called for in this recipe.
Add in the rest of the ingredients. Taste layer by layer to adjust to your liking.

What can I add to make mashed potatoes more flavorful?

Garlic Mashed Potatoes – Increase the garlic by doubling or tripling the measurement for extra garlicky flavor.
Loaded Mashed Potatoes – Top with cheese, bacon bits, and chives for super flavors!
Mashed Sweet Potatoes – Swap baking potatoes for sweet potatoes and omit the sour cream and mayo for a healthier take on mashed potatoes!
Mashed Red Potatoes – If you prefer red potatoes, this recipe would be delicious with all red new potatoes.
Leave the skins on for added texture.

Tips for the Best Mashed Potatoes

Make Ahead Mashed Potatoes

Can I peel potatoes ahead of time for mashed potatoes? To prep the potatoes ahead of time, place peeled and chopped potatoes in a bowl or pot and cover with cool water. Keep them in the fridge for up to 24 hours to prevent the potatoes from browning.

To keep mashed potatoes warm: Follow the recipe, then transfer the potatoes to a slow cooker. Place on warm until you are ready to serve. I’ve used this method to keep the potatoes warm for up to 3 hours at a time.

Occasionally, you will need to give them a stir and add a splash of milk to keep them from sticking to the bottom and sides of the slow cooker pot.

For easier clean up, spray the slow cooker pot or use a slow cooker liner.

What to do with Leftover Mashed Potatoes

If you happen to have leftovers, store cooked mashed potatoes in an airtight container in the refrigerator for up to 3-5 days.

Here are some great recipes for leftover mashed potatoes! You can repurpose leftovers for delicious, new side dishes!

Reheating Mashed Potatoes

To reheat, microwave in one-minute increments until warm, stirring between heating.

How Many Mashed Potatoes Per Person?

For a large holiday dinner with other side dishes, take the number of guests and divide in half to see how many potatoes you will need for this recipe.

What can I substitute for milk in mashed potatoes?

Use half and half, whipping cream, or heavy cream in place of milk.

Why are my mashed potatoes gluey?

Overmixing using a stand mixer or hand-held mixer can result in gluey mashed potatoes. Use a hand masher for best results.

Homemade Mashed Potatoes

There’s nothing more American than homemade mashed potatoes! Rich and creamy, this recipe is easy to make and perfect for your holiday table or smothered by a stew or pot roast.

Course Side Dish Recipes

Cuisine American

Keyword Christmas, crowd pleasing recipes, potatoes, sides, Thanksgiving

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 313kcal

Author Anna Kate

Equipment

1 Potato Masher
1 Potato Peeler

Ingredients

5 pounds russet potatoes
3 tablespoons butter
½ cup Mayonnaise
½ cup Sour Cream
3 cloves garlic minced
salt and pepper to taste to taste

Instructions

Wash, peel and quarter potatoes.
Place the potatoes in a large pot with room for the water. Then, fill the pot with water until all of the potatoes are covered.
Place on the stove on high heat until boiling, then turn down to medium and cover for 30 minutes or until easily pierced with a fork.
When the potatoes are done cooking, carefully strain them into a colander. Then, add them to a large bowl and mash with a potato masher, handheld beater, or stand mixer.
Then, add in the butter, milk, sour cream, mayo, and garlic cloves. Mix well to combine.

Notes

If you are preparing these potatoes for a crowd, save your arm strength and use a stand mixer to whip these up a little quicker. Be careful not to overmix!

To prep the potatoes ahead of time, place peeled and chopped potatoes in a bowl or pot and cover with cool water. Keep them in the fridge for up to 24 hours to prevent the potatoes from browning.

Nutrition

The post How to Make the Best Mashed Potatoes appeared first on Southern Cravings.

Easy Thanksgiving Side Dishes

Anna Kate — Tue, 08 Sep 2020 12:00:14 +0000

From creamy mashed potatoes to crispy roasted vegetables, these easy thanksgiving side dishes are sure to be a hit at your holiday table. And the best part? They’re all simple to make and require just a handful of basic ingredients, so you can spend less time slaving away over a hot stove and more time making memories with family and friends.

Thanksgiving is just around the corner, and whether you need a dish for a traditional family feast, an office potluck, or a cozy Friendsgiving, one thing’s for sure: you need these delicious side dishes to complement that turkey!

Whether you prepare a giant oven-roasted turkey or a smaller turkey breast in the crockpot, we all tend to get into the holiday side dish rut. Don’t get me wrong, mashed potatoes, green beans, and cranberry sauce are all staples at the thanksgiving table. But, sometimes you need to shake up the holiday season rotation!

This year, we’re taking the hassle out of holiday cooking with a lineup of easy, crowd-pleasing side dishes that are perfect for any Thanksgiving gathering.

Best Thanksgiving Side Dishes

Let’s be real for a second. It may be the turkey’s day, but the side dishes are really where the competition gets heated! If you haven’t already, check out my complete list of holiday recipes for the whole meal from start to finish.

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The Best Savory Mashed Sweet Potatoes

These savory mashed sweet potatoes are ready in under 30 minutes, which is perfect for weeknights or a quick holiday side dish. Naturally sweet, this recipe does not include marshmallows or brown sugar. Herbs and butter give these mashed sweet potatoes a savory twist that pairs well with any main entrée!

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Homemade Mashed Potatoes

There’s nothing more American than homemade mashed potatoes! Rich and creamy, this recipe is easy to make and perfect for your holiday table or smothered by a stew or pot roast.

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Easy Turkey Gravy (with Drippings or Stock!)

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Southern-Style Mac and Cheese

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Best Baked Mac and Cheese Recipe

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Herb Roasted Potatoes

These herb roasted potatoes are ultra-crispy on the outside and perfectly creamy on the inside. Using just a handful of ingredients, including fresh rosemary, garlic, and Parmesan cheese, this recipe makes a quick, easy, and crowd-pleasing side dish.

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Classic Deviled Eggs [with Easy Peel Eggs!]

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Crispy-Skinned Smashed Red Potatoes

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Perfect Oven Roasted Baby Carrots

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Portable Thanksgiving Side Dishes

Slow cookers and casserole carriers are ideal when it comes to transporting dishes to holiday gatherings. Most casserole carriers also act as an insulator, keeping food warm or cool for a few hours at a time.

Here are a few side dish options that travel well:

mashed potatoes
cranberry sauce (can be served warm or at room temp!)
casseroles – like green bean casserole
cornbread dressing
breads (like cornbread or rolls)
salads

How to Make Thanksgiving Easier

Thanksgiving is a time to show gratitude for everything we have. At the same time, it’s easy to feel pressured to feel “blessed” instead of stressed. BUT – It is stressful!

Putting together a dinner for many people with different dietary restrictions, opinions, tastes, etc. can become overwhelming quickly, so here are a few helpful articles to ease the overwhelm and make hosting the holidays enjoyable again.

A guide and recipe for roasting turkey – and how to thaw it properly.
Don’t forget to stock up on essential pantry ingredients.
Don’t forget to set the mood with a great playlist for cooking!

The post Easy Thanksgiving Side Dishes appeared first on Southern Cravings.

The Ultimate Game Day Food Menu

Anna Kate — Mon, 29 Jun 2020 10:00:00 +0000

Appetizers, finger foods, healthy snacks, main courses, and even recipes on a budget… all the ideal selections for game day. Wow your guests with all of these recipes for football season!

For sport fans, the season is never really over. We just wait around for pre-season, analyze talent and dispute all smack talk until the next season rolls around. No matter what team you root for, good food plays a major factor when watching the game.

If you don’t know already, I am a die-hard Alabama Football fan and a pro at tailgating. Give me my ‘Bama shaker, cold beer and yummy food and I will watch football all day long.

I never like to show up to any party empty-handed! Whether you are serving up a football feast or just hosting large hangout, these recipes are easy to make and sure to please a crowd.

[mv_create key=”114″ type=”list” title=”Ultimate List of Game Day Food” thumbnail=”https://www.southerncravings.com/wp-content/uploads/2019/12/Classic-Deviled-Eggs-Recipe-16.jpg” layout=”grid”]

The post The Ultimate Game Day Food Menu appeared first on Southern Cravings.

Grilled Pork Chops Recipe

Anna Kate — Mon, 04 May 2020 14:12:04 +0000

Who doesn’t like juicy, grilled pork chops?! This recipe is perfect for beautiful days, relaxing on the deck with friends and family. Tender, juicy with a beautifully seared exterior, using a cast iron grill pan on the grill makes the best chops!

Cast iron has always been my favorite way to cook steaks or chops. I love the flavor of the seared exterior and the tender inside.

Tools we use

We like to use our Food Network cast iron grill pan when we do pork chops, because of the extra seared crust on the outside. The sear locks in the flavor and juiciness, and ultimately, the best chop you’ve ever had!

A meat thermometer is always better than hacking into the center of the meat to see how much red is left. I’ll explain more in the section about internal temperature.

How to choose a pork chop

Things to look for: thickness, bone-in, marbling.

We always choose a chop that is at least 1 ½ inches thick, with decent marbling and a nice fat cap (the fatty “cap” on the top of the piece of meat). You can also purchase a pork roast and slice the chops into your preferred thickness.

Decent marbling is important, because as the pork cooks, the marbling (fat) will release into the meat making it even more tender. Keep in mind, you can always trim the fat cap if it’s too much. We leave about ¼ inch on our steaks and chops.

Tenderizing the meat & marinating

A crucial step that many do not get right. A marinade should be simple and flavorful. You can buy these from the store or make them at home.

We always use Dale’s Seasoning. We place our chops in a casserole dish and pour over the top – about ¼ inch high.

Marinate for 15 minutes, then flip for another 15 minutes. Then, we pour off the excess if the meat isn’t hitting the grill immediately.

If you are making a homemade marinade, be careful of the salt content in the ingredients. Salt can toughen up the meat if it marinates for too long. Personally, if we’re not using Dale’s seasoning, a drizzle of olive oil and a rub down of s&p does the trick.

Some ingredients to consider when making your marinade at home:

Mustard
Salt
Pepper
Onion powder
Garlic
Worcestershire sauce
Soy sauce

Some people opt for tenderizing pork chops with a meat mallet. The meat mallet breaks up the muscle tissue that holds the meat together, so the meat relaxes and yields nice, tender bites!

Optimal internal temperature for pork chops

The National Pork Board recommends cooking a pork chop to at least 145 degrees with a 3 minute rest. But….I’m a rule breaker…

For the most tender chop, I cook our pork chops and steaks until it reaches 130 on the grill. Then, we remove the meat and cover it to rest until the internal temperature reaches 145.

The reason being is that anything that is cooking on the grill, stove or oven will continue cooking after you remove it from the heat. By removing it and letting it “rest”, you allow the meat to complete the cooking process, yielding a tender piece of meat, and reach the safe internal temperature.

Side Dish Ideas

Recipe

Grilled Pork Chop Recipe

This recipe is perfect for beautiful days, relaxing on the deck with friends and family. Tender, juicy with a beautifully seared exterior, using a cast iron grill pan on the grill makes the best chops!

Course Dinner Recipes

Cuisine American

Keyword grilled pork chop, pork chop

Prep Time 30

Cook Time 15

Resting Time 10

Total Time 55

Servings people

Calories 473kcal

Author Anna Kate

Equipment

Ingredients

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

Instructions

In a casserole or large baking pan, marinate pork chops for 15 minutes per side with Dale’s Seasoning or other marinade.
Preheat your grill over medium-high heat, until the grill reaches about 400F.
Lightly grease your grill pan with non-stick cooking spray or olive oil.
Place the grill pan on the grill and allow to come to temperature.
When the grill has reached about 400 degrees, place the pork chops on the pan and close the grill.
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.

Notes

Please read the entire post for details, tips, and more!

Note: Keep in mind, carry over cooking will happen after the meat is removed from heat and resting.

Nutrition

The post Grilled Pork Chops Recipe appeared first on Southern Cravings.

Crispy Baked Bacon Recipe

Anna Kate — Tue, 28 Apr 2020 13:00:23 +0000

The best bacon is baked bacon! Instead of the stovetop, the oven-baked version is mess-free and yields the perfect crispness. It’s the only way to make a large batch of your favorite breakfast side for a crowd.

Gone are the days of standing over a hot frying pan, with grease splattering everywhere! With this recipe, it’s as simple as preheating the oven and baking until your desired crispness is reached.

Plus, when is there ever a time when bacon isn’t a genius idea? Bake this ahead of time and use it during the week to add to sandwiches, salads, top twice-baked potatoes, loaded baked potatoes, or use it to make a warm bacon vinaigrette.

Serve this as a side dish with with:

How to Make Crispy Bacon in the Oven

5 Steps to Perfectly Baked Bacon!

Line your pan with heavy-duty aluminum foil.
Evenly space bacon out on the foil-lined pan. Avoid overlapping for even cooking.
Bake at 400 degrees for about 25 minutes, depending on desired crispiness. If you want even crispier pieces, place under the broiler for a minute or two, but watch carefully!
Immediately transfer cooked bacon to a plate lined with paper towels.
Wait until the grease cools, then toss the aluminum foil with the grease or drain into a jar for later use. No mess! No draining!

Tips for the Best Bacon

We have Nordic Ware baking sheets that come with a rack. We love this brand and have found it to be super sturdy and durable. The cooling rack can be used during baking or just for cooling. It’s super handy!

Make sure to keep a close watch on the oven! We bake our bacon at 400 degrees for about 20 minutes, but all ovens cook differently.

The bacon will be very hot and will continue cooking as it comes out of the oven. Keep this in mind as you near your favorite crispyness level!

One of the many perks of this recipe is that there is zero splatter, inside or outside of the oven. No need to slave over wiping down a greasy stove. It’s as simple as rendering the fat or tossing the aluminum foil when the grease has cooled.

Benefits of Baking Bacon vs. Frying Bacon

Here are a couple of key benefits to baking bacon instead of frying.

It’s mess-free! No more grease splattering, fans running, or burns! It’s as simple as assembling and baking.
It’s a time saver. With the oven doing most of the work, you’ve got enough time on your hands to prepare hard-boiled eggs, ambrosia salad, pancakes, etc.
It cooks evenly. No more undercooked centers or too-crispy ends. Every piece is cooked evenly and crisp.
It feeds a crowd. No more fretting over a busy stove for an hour, just to get the bacon done. Make this to feed a whole crowd.

Crispy vs. Chewy Bacon

There are two methods for making bacon in the oven: chewy and crispy.

Crispy is always our favorite way to go. Perfect for a BLT or breakfast!

Crispy Bacon: place bacon on a foil-lined baking sheet and follow the cooking temperature and time until it reaches just the right texture for you.
Chewy Bacon: place bacon on a wire rack over a foil-lined baking sheet and follow the cooking temperature and time.

Baking bacon with or without a rack: Bacon without the rack will be crispier because the bacon cooks in its own grease.

Storing and reheating cooked bacon

If you have any leftovers, store them in an airtight container or baggie. Bacon tends to keep for a long time because of the curing process. I would store in the refrigerator for no more than 1 week.

To reheat the cooked bacon, place on a paper towel or microwave-safe plate and heat for 15 seconds at a time.

Crispy Baked Bacon Recipe

The best bacon is baked bacon! Instead of the stovetop, the oven-baked version is mess-free and yields the perfect crispness. It's the only way to make a large batch of your favorite breakfast side for a crowd.

Cuisine American

Keyword Bacon, Breakfast

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 473kcal

Author Anna Kate

Ingredients

1 pound uncooked bacon of your choice
Cooking Spray*

Instructions

Preheat the oven to 400 degrees.
Line a baking sheet with heavy-duty aluminum foil. Place the baking rack on top of the foil and lightly spray with cooking spray.*
Evenly space bacon on the cooling rack. Don’t overlap!
Bake at 400 degrees for about 20-25 minutes or until you reach desired crispiness.
Transfer bacon to a plate lined with paper towels.
Allow the grease to cool. Then, carefully dispose of the aluminum foil and grease, or render the grease for later use.*

Notes

*cooking spray isn't necessary to keep the bacon from sticking, but it does help with the clean-up process.

Crispy vs. Chewy Bacon

Crispy Bacon: place bacon on a foil-lined baking sheet and follow the cooking temperature and time until it reaches just the right texture for you.
Chewy Bacon: place bacon on a wire rack over a foil-lined baking sheet and follow the cooking temperature and time.

Serve this with:

Nutrition

The post Crispy Baked Bacon Recipe 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.