Why Cast Iron is Worth the Effort

For as long as I can remember, my Nana made skillets of buttery cornbread in her well-loved cast iron. Because she took such great care of her cookware, I now have a few of her pieces that I cherish and use today. Cast iron, when cared for properly, is built to last and delivers unbeatable flavor and texture.

Seasoning Cast Iron

What is Seasoning?

Seasoning is the process of baking oil into the cast iron surface to create a protective, nonstick layer. This happens naturally over time as you cook with oils and fats, but it can also be done intentionally to build up that layer.

How to Maintain Seasoning After Each Use

1. Let the pan cool after cooking.
2. Rinse with warm water (no soap!) and a soft cloth or sponge.
3. Dry thoroughly with a towel.
4. Lightly coat the surface with olive, canola, or vegetable oil using a paper towel.

This quick routine prevents rust, keeps food from sticking, and extends the life of your cookware.

Pre-Seasoned vs. Hand-Me-Down Cast Iron

Store-Bought Pre-Seasoned Cast Iron

Most cast iron cookware from modern brands comes pre-seasoned. However, that layer can be a bit thin, so seasoning it again at home before the first use can help prevent sticking.

Antique or Hand-Me-Down Skillets

If you score a vintage piece at an antique shop or inherit one from family, give it a thorough cleaning before cooking. These pans can often be restored to like-new condition with just a little effort.

Enameled Cast Iron: A Convenient Alternative

Enameled cast iron is coated with a layer of porcelain enamel, which eliminates the need for seasoning. It’s easier to clean and ideal for cooking acidic dishes like tomato sauces or simmering soups. However, it doesn’t have the same nonstick qualities as well-seasoned traditional cast iron.

How to Clean Cast Iron Cookware

Daily Cleaning Options

Depending on what you cooked, choose one of these methods:

• Wipe and store: For greasy foods like bacon.
• Rinse, dry, oil, and store: After sautéing or frying.
• Scrub, rinse, dry, oil, and store: For stuck-on bits or after cooking with sauces.

Avoid dishwashers and long soaks. Both can lead to rust and damage.

Removing Stuck-On Food

1. Sprinkle kosher salt into the skillet.
2. Add a little warm water.
3. Scrub with a chainmail pad, sponge, or scraper.
4. Rinse and dry thoroughly.
5. Apply a light layer of oil before storing.

Important: Never soak or put cast iron in the dishwasher.

How to Reseason a Cast Iron Skillet

Reseasoning helps refresh and strengthen the nonstick surface. Here’s how to do it:

1. Preheat oven to 400°F.
2. Clean and dry the skillet thoroughly.
3. Rub a thin coat of high-heat oil over the entire pan.
4. Place skillet upside down in the oven.
5. Turn oven off and let it sit for 1 hour.
6. Allow to cool fully before using or storing.

For rusty pans, scrub away rust with steel wool before starting the reseasoning process.

Cast Iron FAQ

Cast iron cookware is one of the best investments you can make in your kitchen. With just a little care, it can last for decades and produce beautifully cooked meals every time. Take a few minutes after each use to clean, dry, and oil your skillet—you’ll be glad you did.

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A pan of cornbread goes well with any Southern meal. I love to serve this with beans or soup in the winter or with a big vegetable plate in the summer. There’s nothing better than a hot slice of cornbread, smeared with butter. I love the crispy edges!

But, how can you reheat leftover cornbread and still get that freshly-baked taste and texture? I’ve found a few different methods that will bring that day-old cornbread back to life!

Can you reheat cornbread?

Reheating cornbread is an easy job! You can do this on the stovetop, in the oven, microwave, or air fryer – to name a few.

But, if you don’t plan on eating your leftovers within a few days, I recommend freezing the cornbread. This way, you can enjoy freshly baked cornbread whenever you want!

How to Reheat Cornbread

There’s nothing quite like the taste and smell of freshly baked cornbread. But what happens when you have leftovers? There are several ways to reheat cornbread without drying it out. Keep reading for 4 options to choose from. 

Microwave

The microwave is perhaps the quickest and easiest way to reheat cornbread. Unfortunately, the microwave gets a bad rap for making breads or pizza crusts chewy and stale. But with this method, there are a few things you can do to prevent that…

For the best results, place the cornbread slices in a microwave-safe dish and cover with a moist paper towel. Heat for 20-30 seconds, checking every 10-15 seconds for desired warmth.

Carefully remove the plate from the microwave and enjoy!

Covering with a damp paper towel and/or adding a few pats of butter to the cornbread will help retain its moisture as it warms up.

Air Fryer

If you’re looking for a method that results in crispy edges, the air fryer is your friend!

Preheat the air fryer to 350°F (175°C). Place the cornbread slices in a single layer in the air fryer basket. Air fry for 3-5 minutes, or until the cornbread is heated through and the edges are crispy. Remove the cornbread from the air fryer and serve immediately for maximum crispiness.

Oven

Reheating cornbread in the oven is another great option! In my opinion, it’s the best way and virtually fail-proof.

Preheat your oven to 350°F (175°C). Wrap the cornbread in aluminum foil to help retain moisture. Place the wrapped cornbread on a baking sheet and bake for 10-15 minutes, or until heated through. Carefully unwrap the cornbread and serve warm.

Stovetop

This is my favorite option for heating up leftover cornbread – in the skillet! This method is perfect for getting that buttery, crispy goodness on the outside while keeping the inside soft and moist. 

Grab a cast iron skillet and melt about a tablespoon of butter over medium-low heat. Once that butter’s all nice and melty, lay your slices of cornbread in the skillet, making sure they’re in a single layer.

Warm for around 3-4 minutes on one side until they’re beautifully golden brown and toasted. Then, flip and let the other side cook for another 1-2 minutes.

Toaster Oven

The toaster might seem like a good idea, but it comes with flaws. Now, here’s the deal: it’s easy-peasy, but it can get a bit messy. And let’s be real, cornbread can be delicate, right? Mine almost fell apart as I was trying to rescue it from the toaster. So, while it gets the job done, just watch out for those crumbly bits!

Just toss those slices of cornbread in the toaster and give ’em a good toast for about 2-3 minutes. Remove from the toaster carefully!

Instant Pot

Well, I haven’t personally given this method a whirl, but lemme tell ya, lots of folks swear by it!

Wrap cornbread slices of cornbread in aluminum foil. Then, pop ’em into your Instant Pot and set it to “keep warm.” Give it about 5-10 minutes, then check on your cornbread to see if it’s all nice and toasty.

Tips for Keeping Cornbread Moist

To ensure your cornbread stays moist and delicious during the reheating process:

• Cover: Store leftover cornbread in an airtight container or wrap it tightly in plastic wrap.
• Moisture: Add a damp paper towel when reheating to help retain moisture.
• Butter: Spread a thin layer of butter on the cornbread before reheating to add moisture and flavor.

How to Store Leftover Cornbread

To make sure your leftover cornbread stays fresh, proper storage is key! Here are a few ways you can store leftovers:

Room Temperature

If you plan on eating the leftover cornbread within the next day or two, you can keep it at room temperature. Just pop it in an airtight container or wrap it up tightly in plastic wrap or aluminum foil to keep it from drying out too quickly.

Now, if your home is warm or the climate is especially humid, the refrigerator may be a better choice to prevent molding.

Refrigerator

While this choice is better for more humid environments, it also can dry out the cornbread pretty quickly! 

Storing cornbread in the fridge will extend its shelf life to about a week. Stash it in an airtight container or wrap it up in plastic wrap or foil.

Freezer

If you’ve got more cornbread than you know what to do with, pop those slices in the freezer for later. This is also the perfect way to enjoy fresh cornbread whenever you want without making a whole skillet!

Wrap the individual slices of cornbread slices in plastic wrap or aluminum foil and toss ’em in a freezer bag. Freezing your cornbread is a great way to make sure it stays good for weeks or even months and makes enjoying a slice easy and convenient.

How to Thaw and Reheat Frozen Cornbread

If you’ve got some extra cornbread stashed away and now you’re ready to bring it back to life, here’s how to thaw and reheat frozen cornbread:

Allow it thaw out in the fridge overnight. This’ll help it thaw nice and evenly without getting soggy.

Once your cornbread is all thawed out, reheat it in the microwave for a quick fix, air fryer for crispy edges, or pop it in the oven for a crispy exterior and soft, moist interior. 

Just follow the reheating methods I mentioned above, and you’ll be enjoying that delicious cornbread in no time!

What to serve with cornbread?

• Vegetable Soup With Ground Beef
• Taco Soup
• Hearty Vegetable Soup Recipe with Pulled Pork
• Thick and Hearty Irish Beef Stew with Guinness
• More soup recipes

Creative Ways to Use Leftover Cornbread

If you’re looking for other ways to use leftover cornbread, here are a few recipes to try: 

• Cornbread Dressing: Crumble the cornbread and use it as a base for a flavorful cornbread dressing for Thanksgiving. This is a great way to use up stale cornbread.
• Cornbread Croutons: Cut leftover cornbread into cubes, toss with olive oil and seasoning, then bake until crispy for homemade croutons.
• Cornbread Panzanella: Combine cubed cornbread croutons with tomatoes, cucumbers, red onion, and vinaigrette for a refreshing twist on the classic Italian bread salad.
• You can also crumble any leftovers to use as breadcrumbs in other recipes. Store in the freezer until you are ready to use.

More Cornbread Recipes

• Hot Water Cornbread
• Cornbread Dressing
• Cornbread Muffins

With these easy methods for reheating cornbread and creative ideas for using leftovers, you’ll never let a crumb go to waste.

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Garlic bread is a classic side dish that’s delicious, simple, and very affordable…and tastes way better than any store-bought garlic bread. The best part is that you can use any bread you already have on hand. Yes, including sandwich bread!

Obviously, the very best garlic bread is made with a French bread loaf. The toasted texture just holds up so well when dipped into spaghetti sauce, vegetable soup, or any other saucy situation that needs to be soaked up! This is truly a great recipe and one that you can add a little variety to whenever necessary.

Why I Love This Recipe

This recipe is a lifesaver when you need a side dish in a pinch. With only four basic ingredients, it’s incredibly simple and budget-friendly. The combination of garlic and Parmesan cheese adds irresistible flavor to every bite. Plus, it pairs perfectly with a variety of main dishes, making it a versatile addition to any meal.

Ingredient Notes and Substitutions

• Store-bought bread: The best bread for this recipe is a loaf of French bread. But any fresh bakery bread from your grocery store will work, too. Try pre-seasoned bread, like Italian bread with herbs, or any other freshly baked loaf of bread your family enjoys. Regular sandwich bread can also be used in a pinch!
• Butter: Provides richness and helps the garlic and cheese adhere to the bread. Make sure to bring the butter to room temperature for easier mixing. You can substitute margarine if desired.
• Garlic: Infuses the bread with aromatic flavor. Fresh garlic cloves are recommended for the best taste, but garlic powder can be used as a substitute.
• Parmesan cheese: Adds a salty, nutty flavor and forms a golden crust on top of the bread. Feel free to experiment with other types of cheese like mozzarella or cheddar for a different twist.

How to Make Cheesy Garlic Bread

Step 1: Lightly Toast the Bread

1. Preheat your oven to 375°F (190°C).
2. Slice the bread into thick slices, in whichever way you desire.
3. Place the bread slices on a baking sheet and lightly toast, just until starting to crisp, about 2-3 minutes per side.

Step 2: Make the Garlic Butter Spread

Meanwhile, combine the minced garlic and softened butter in a small bowl. Add additional seasonings as desired. Stir until well-combined. For extra flavor, add a sprinkle of Italian seasoning or chopped fresh herbs like parsley or basil.

Remove the bread from the oven and spread a generous amount of the garlic butter mixture onto each slice, and sprinkle with parmesan cheese. 

Step 3: Bake the Bread

Then, return to the oven for 10-12 minutes, or until the bread reaches desired crispiness and parmesan cheese is bubbly.

If you prefer crispier garlic bread, extend the baking time or even broil for a few minutes. For soft garlic bread, lightly toast in the oven, the spread the butter and garlic mixture and serve, omitting the parmesan cheese.

Expert Cooking Tips

• Use day-old bread for better absorption of the garlic and butter mixture.
• Don’t skimp on the garlic! The more garlic, the better the flavor.
• Serve the garlic bread immediately for the best taste and texture.

Variations

• Add sliced tomatoes or fresh basil leaves for a twist on classic garlic bread.
• Sprinkle crushed red pepper flakes for a spicy kick.
• Substitute different cheeses like mozzarella or cheddar for a unique flavor profile.

What to Serve with Garlic Bread

This easy garlic bread recipe pairs perfectly with pasta dishes, casseroles, soups, and more! This could even be served as a tasty appetizer served with marinara sauce for dipping. Its versatile nature makes it a crowd-pleaser at any gathering or family dinner.

Try these main dishes out:

• Lasagna Soup
• Baked Ravioli
• French Onion Soup
• Beef Stew
• Baked Ziti
• Spaghetti Sauce
• Sheet Pan Shrimp Boil
• Low Country Boil
• Seafood Lasagna
• Crab Legs

Frequently Asked Questions

Can I use pre-sliced bread for this recipe?

​Absolutely! Pre-sliced bread works well and saves time. Just adjust the baking time accordingly to ensure even toasting.

Can I make this recipe ahead of time?

​While it’s best enjoyed fresh from the oven, you can prepare the garlic butter mixture ahead of time and store it in the fridge until ready to use.

Can I freeze leftover garlic bread?

Yes, you can freeze leftover garlic bread. Wrap it tightly in aluminum foil or plastic wrap and store it in an airtight container in the freezer for up to 1 month. Reheat in the oven or toaster oven until warmed through.

Can I use garlic powder instead of fresh garlic?

​Yes, garlic powder can be used as a substitute. Start with 1/2 teaspoon per slice and adjust to taste.

What’s the best way to reheat garlic bread?

​To reheat garlic bread, place it on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until warmed through.

Storing & Reheating

When storing leftover garlic bread, allow it to cool completely before transferring it to an airtight container or wrapping it tightly in aluminum foil. Store in the refrigerator for up to 3 days.

To reheat, place the bread on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until warmed through. Alternatively, you can reheat individual slices in a toaster oven for a quick and crispy snack. Enjoy!

With this Easy Cheesy Homemade Garlic French Bread recipe, you can elevate any meal with minimal effort and maximum flavor. Try it tonight and watch it disappear in no time!

More Side Dish Recipes

• 
  Southern Pineapple Casserole Recipe
• 
  Old Fashioned Southern Squash Casserole
• 
  Homemade Garlic Bread
• 
  Herb Roasted Potatoes
• 
  Southern-Style Mac and Cheese
• 
  Hot Water Cornbread

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Print

Homemade Garlic Bread Recipe

The best homemade garlic bread recipe! With just a few simple ingredients like store-bought bread, butter, garlic, Parmesan cheese, and a sprinkling of fresh parsley, this easy recipe is perfect side dish when you need garlic bread fast! The crispy edges are the perfect texture and the toasty bread is packed with flavor from the delicious garlic butter mixture. From the bakery to your dinner table in about 15 minutes!

Course Side Dish

Cuisine American

Keyword Bread, easy recipes, easy side dish recipe, side dishes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 355kcal

Author Anna Kate

Ingredients

• 1 loaf French bread or store-bought bread
• ½ cup butter softened
• 4 cloves garlic minced
• ½ cup grated Parmesan cheese
• Optional: Italian seasoning chopped fresh herbs like parsley or basil

Instructions

• Preheat your oven to 375°F (190°C).
• Slice the bread into thick slices, in whichever way you desire.
• Place the bread slices on a baking sheet and lightly toast, just until starting to crisp, about 2-3 minutes per side.
• Meanwhile, combine the minced garlic and softened butter in a small bowl. Add additional seasonings as desired. Stir until well-combined.
• Remove the bread and spread a generous amount of the garlic butter mixture onto each slice. Sprinkle with parmesan cheese.
• Return to the oven for 10-12 minutes, or until the bread reaches desired toastedness and parmesan cheese is bubbly.

Notes

Expert Cooking Tips:

Use day-old bread for better absorption of the garlic and butter mixture.

Don’t skimp on the garlic! The more garlic, the better the flavor.

Serve the garlic bread immediately for the best taste and texture.

Nutrition

Calories: 355kcal | Carbohydrates: 36g | Protein: 10g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 669mg | Potassium: 106mg | Fiber: 2g | Sugar: 3g | Calcium: 116mg | Iron: 3mg

The post Homemade Garlic Bread appeared first on Southern Cravings.

A perfectly seared ahi tuna steak is a prized possession that’s difficult to leave behind at a restaurant. But, how do you reheat an ahi tuna steak without compromising its delicious flavor? And, what’s the best way to use leftovers?

Also known as yellowfin tuna, ahi tuna is a richly flavored fish that is usually served raw as sashimi or in a sushi bowl or seared briefly on each side and served rare. When you are choosing your own ahi tuna, always choose fresh and wild caught. Avoid frozen or farm-raised options – which really goes for all seafood recipes. The freshness and quality make a huge difference in preparing ahi tuna, so don’t choose anything less!

Here’s a great seared ahi tuna recipe! It’s super easy to make and is absolutely delicious!

3 Ways to Reheat Ahi Tuna Steaks

Ahi tuna (no matter how it’s prepared) is safe to eat within 24 hours, as long as it’s refrigerated in an airtight container.

Here are a few cooking methods to reheat your leftover tuna steak:

Bring to Room Temperature

While it’s not exactly reheating, this is the preferred method to consuming leftover ahi tuna. You can then serve it on top of a salad, rice or sushi bowl, or serve with other side dishes. Simply allow it to rest on the counter for about 20 minutes. This way, it’s not icey cold and will be more flavorful.

However, bringing the fish to room temperature before reheating is still the way to go. This method helps prevent the fish from becoming overcooked when reheating. Simply remove the ahi tuna from the refrigerator and let it sit at room temperature for about 15 to 20 minutes before reheating.

Recommended: Stovetop Method

One of the best ways to reheat ahi tuna while maintaining its flavor and texture is by warming it briefly in a skillet.

Heat a skillet or grill pan over medium-high heat and add a small amount of olive oil or butter. Once the skillet is hot, place the ahi tuna in the pan and sear each side for about 30 to 60 seconds, just until warmed through. Be careful not to overcook the tuna.

Searing the tuna will help revive its outer crust and impart a fresh, flavorful sear.

Oven Method

If you prefer to use an oven to reheat your ahi tuna, preheat it to a low temperature, around 275°F (135°C).

Wrap the ahi tuna in aluminum foil to help retain moisture and prevent it from drying out during reheating. Place the wrapped tuna on a baking sheet and transfer it to the preheated oven.

Reheat the ahi tuna for approximately 10 to 15 minutes, or until warmed through. Keep a close eye on it to avoid overcooking.

Not Recommended: Microwave Method

The microwave method may seem like the easiest solution, but it’s a big no-no. Microwaves heat unevenly, and you are risking overcooking the fish, weird textures, and unpleasant odors in your kitchen.

Plus, you will lose that crusty sear texture that’s the best part of the dish!

Tips for Reheating Ahi Tuna Steaks

Here are a few things to remember:

• Always allow the tuna to come to room temperature before reheating.
• Once reheated, serve the ahi tuna immediately for the best flavor and texture.
• Garnish the tuna with a squeeze of lemon juice, a drizzle of soy sauce, or a sprinkle of sesame seeds to enhance its flavor further.
• A quick sear is all you need to reheat while maintaining a tender bite.

Ways to Use Leftover Ahi Tuna Steaks

Ahi Tuna Salad: Flake the reheated ahi tuna into bite-sized pieces and toss it with mixed greens, sliced cucumbers, cherry tomatoes, avocado slices, and a light vinaigrette dressing for a refreshing and nutritious salad.

Ahi Tuna Poke Bowl: Cube the reheated ahi tuna and use it as the protein in a vibrant poke bowl. Serve it over a base of sushi rice or mixed greens, then add toppings such as sliced radishes, edamame, shredded carrots, avocado slices, and a drizzle of soy sauce or spicy mayo.

Ahi Tuna Tacos: Flake the reheated ahi tuna and place it in warm tortillas along with shredded cabbage or lettuce, diced mango or pineapple salsa, sliced jalapeños, and a squeeze of lime juice for a flavorful and satisfying taco filling.

Ahi Tuna Nicoise Salad: Arrange the reheated ahi tuna on a bed of mixed greens and add steamed green beans, sliced hard-boiled eggs, cherry tomatoes, olives, and boiled potatoes. Drizzle with a classic vinaigrette dressing for a French-inspired salad.

Ahi Tuna Sandwich: Layer slices of reheated ahi tuna on toasted bread along with crisp lettuce, sliced tomatoes, red onion, and creamy avocado for a delicious and satisfying sandwich. Add your favorite condiments, such as mayonnaise or Dijon mustard, for extra flavor.

Ahi Tuna Sushi Rolls: Use the reheated ahi tuna as the filling for homemade sushi rolls. Roll it up with sushi rice, avocado slices, cucumber strips, and a sprinkle of sesame seeds. Slice the rolls into bite-sized pieces and serve with soy sauce and wasabi for dipping.

Ahi Tuna Grain Bowl: Build a nourishing grain bowl with reheated ahi tuna as the centerpiece. Combine cooked quinoa or brown rice with roasted vegetables, sautéed greens, sliced avocado, and a drizzle of tahini or miso dressing for a satisfying and wholesome meal.

Ahi Tuna Pasta: Toss flaked reheated ahi tuna with cooked pasta, such as linguine or spaghetti, along with sautéed garlic, cherry tomatoes, spinach, and a splash of white wine or lemon juice. Finish with a sprinkle of grated Parmesan cheese for a simple yet elegant pasta dish.

FAQ about Reheating Ahi Tuna

Can you eat leftover seared ahi tuna?

Yes, you can eat leftover seared ahi tuna. However, it’s essential to store it properly and reheat it safely to maintain its quality and safety.

Can you microwave ahi tuna?

While you can microwave ahi tuna to reheat it, it’s not the ideal method, as microwaving can easily overcook the fish and result in a dry texture. If you choose to microwave ahi tuna, do so on medium power for short intervals, checking it frequently to prevent overcooking.

Can you eat seared ahi tuna cold?

Yes, you can eat seared ahi tuna cold, especially if it has been properly stored and handled. Cold seared ahi tuna can be delicious when served in salads, sandwiches, or sushi rolls.

How long will ahi tuna last in the refrigerator?

Ahi tuna will typically last in the refrigerator for up to 1 to 2 days when stored properly in an airtight container or wrapped tightly in plastic wrap. It’s essential to consume it within this timeframe to ensure its freshness and safety.

How can you tell if ahi tuna is still good?

There are several indicators to determine if ahi tuna is still good:

• Check the appearance: Fresh ahi tuna should have a vibrant red color and a shiny, moist surface. Avoid tuna with dull or brownish spots.
• Smell it: Fresh ahi tuna should have a mild, ocean-like aroma. If it smells fishy or off-putting, it may have gone bad.
• Feel the texture: Ahi tuna should feel firm and springy to the touch. Avoid tuna that feels mushy or slimy, as these are signs of spoilage.
• Check the expiration date: If you purchased the ahi tuna from a store, check the expiration or sell-by date to ensure it’s still within its recommended shelf life.

More Seafood Recipes

• 
  Cajun Seafood Mac and Cheese Recipe
• 
  How to Reheat Ahi Tuna Steaks
• 
  How To Cook Snow Crab Legs
• 
  Crab Rangoon
• 
  Crab Salad
• 
  Cajun Seafood Lasagna Recipe

The post How to Reheat Ahi Tuna Steaks appeared first on Southern Cravings.

Crab legs, with their sweet, succulent meat, are a delicacy enjoyed by seafood lovers worldwide. Among the most popular types of crab legs are snow crab legs, prized for their tender meat and delicate flavor. Whether you’re hosting a special dinner or simply craving a taste of the sea, cooking snow crab legs doesn’t have to be intimidating.

Snow Crab Legs Recipe Ingredients and Substitutions

• Snow crab leg clusters – If you get frozen crab, thaw the crab legs in the fridge overnight before cooking. Otherwise, refer to this guide to cooking frozen crab legs.
• Water
• Salt
• Old Bay seasoning: You can also make your own cajun seasoning with a blend of celery salt, paprika, black pepper, and cayenne pepper.
• Lemon wedges
• Unsalted butter

How to Choose Crab Legs

There are three main types of crab you will find at your local grocery store:

• Snow Crab: Known for their long and slender legs, and sweeter meat. These are a little smaller than King Crab and easier to handle. This type is ideal for beginners!
• King Crab: Also known as Alaskan king crab, this type has thick, long legs that are full of delicious crab meat. These are more expensive than Snow Crab, but are much richer in flavor.
• Dungeness Crab: With a sweet and nutty flavor, Dungeness crab meat tends to be a little firmer and less delicate than King or Snow Crab. The legs are shorter and fatter but still yield plenty of meat.

When you head to the grocery store or seafood market, look for legs that are firm and plump, with a bright, shiny shell. Avoid shells that are squishy and appear dull or have an off-putting odor, as this could indicate they are past their prime. 

Fresh or frozen crab legs are both excellent options, but if you’re buying frozen, be sure to thaw them thoroughly before cooking.

How to Cook Snow Crab Legs

Before you start cooking, it’s essential to choose high-quality snow crab legs. 

Boiled Snow Crab Legs

Boiling is perhaps the most straightforward method for cooking snow crab legs, ensuring they stay juicy and flavorful.

Start by filling a large pot halfway with water and bringing it to a boil. Season the boiling water with salt and Old Bay seasoning. 

Once the water is boiling, carefully add the crab legs and let them boil for 5 to 6 minutes until heated and aromatic. Using tongs, remove the cooked crab legs from the pot and place them on a large platter. Sprinkle additional Old Bay seasoning over the crab legs and serve immediately with melted butter, lemon wedges, and cocktail sauce on the side.

Baked Snow Crab Legs

This is my favorite way to make crab legs and always yields the best results! It takes only a matter of minutes! Baking snow crab legs in the oven allows the flavors to meld together beautifully, resulting in tender, aromatic crab meat. This method is also great for cooking King Crab Legs in the oven, too.

To start, preheat the oven to 400 degrees. Line a rimmed baking sheet with large pieces of aluminum foil, and place crab legs on top of the foil in a single layer. Brush crab legs with a mixture of melted butter, garlic, lemon juice, and cajun seasoning. Add additional Old Bay if desired.

Then, cover the baking sheet with foil and bake for 5-7 minutes.

Steamed Snow Crab Legs

Steaming snow crab legs is a gentle cooking method that preserves their natural sweetness and tenderness.

Fill a large pot with a few inches of water and bring it to a gentle simmer. You can use a steamer basket placed in the pot or a large pot with a colander insert—both work well for this method.

Once the water is simmering, carefully add the crab legs to the steamer basket or colander and place the lid on. Steam the crab legs for 5 to 7 minutes, until heated through.

After steaming, carefully remove the crab legs from the pot and serve them immediately.

Tips for Enjoying Snow Crab Legs

• If you are boiling or steaming, be sure not to overcrowd the pot. You may need to work in batches for even cooking.
• Use kitchen shears or a crab cracker to gently crack open the shells, making it easier to access the meat. You can easily find these in a grocery store or online.
• Avoid overpowering the sweet, delicate meat with heavy sauces and seasonings. I prefer Old Bay seasoning.
• Savory melted butter and lemon juice are always great ideas to finish off this recipe.

How to Eat Snow Crab Legs

1. Break the leg away from the cluster to remove, then snap at the joints.
2. Crack the Shell: Use kitchen shears or a crab cracker to gently crack open the shell along the length of the leg. Start by breaking the sections of the shell without crushing the meat inside.
3. Remove the Meat: Once the shell is cracked, carefully pull it apart to reveal the sweet crab meat inside. Use your fingers or a fork to gently remove the meat from the shell. Snow crab legs typically have large chunks of meat in the body and smaller bits in the thinner sections.
4. Dip and Enjoy: Dip the crab meat into melted butter, lemon juice, or your favorite dipping sauce for added flavor. The rich, buttery taste of melted butter complements the sweetness of the crab meat perfectly.

What to Serve with Snow Crab Legs

Looking for side dishes that go with snow crab legs?

• Garlic butter for dipping
• Pasta Salad
• Crusty french bread
• Smashed potatoes
• Sauteed green beans
• Corn on the cob

Frequently Asked Questions

How to season crab legs?

Adding salt, pepper, lemon juice, butter, or cajun seasoning to the crab legs before cooking is a great way to bring out the natural flavor.

Can you overcook snow crab?

Yes, to avoid overcooking, remove the crab legs from the heat and allow them to rest. The meat inside the shell will continue to cook due to carryover cooking.

How do I thaw snow crab legs?

The safest way to thaw snow crab legs is to place them in the refrigerator overnight. Alternatively, you can thaw them more quickly by placing them in a bowl of cold water for a few hours, ensuring they are fully submerged.

What’s the best way to cook snow crab legs?

Snow crab legs can be cooked using various methods, including boiling, steaming, and baking. The best method depends on personal preference and available equipment. Boiling and steaming are popular options for maintaining the crab’s natural flavor and tenderness.

How long do I cook snow crab legs?

The cooking time for snow crab legs depends on the method used and the size of the legs. Generally, they should be cooked for about 4 to 6 minutes when boiled or steamed, or 15 to 18 minutes when baked in a preheated oven.

Should I season the water when boiling snow crab legs?

Seasoning the boiling water with salt and spices, such as Old Bay seasoning, can enhance the flavor of the crab meat. However, it’s optional and depends on personal preference.

How do I know when snow crab legs are cooked?

Snow crab legs are typically cooked when the shell turns bright red and the meat is opaque and firm. You can also insert a meat thermometer into the thickest part of the leg; it should register 145°F (63°C) when fully cooked.

Can I eat snow crab legs cold?

Yes, snow crab legs can be enjoyed cold, especially in salads or chilled seafood platters. However, they are most commonly served hot, either steamed, boiled, or baked.

What should I serve with snow crab legs?

Snow crab legs are often served with melted butter for dipping and lemon wedges for squeezing over the meat. Other popular accompaniments include cocktail sauce, garlic aioli, and seasoned rice or steamed vegetables.

How do I remove the meat from snow crab legs?

o remove the meat from snow crab legs, use kitchen shears or a crab cracker to crack open the shells along the length of the legs. Then, gently pull the shell apart to reveal the meat inside, picking it out with your fingers or a fork.

Are snow crab legs high in cholesterol?

Snow crab legs are relatively low in fat and calories but are naturally high in cholesterol. However, they are also a good source of protein and essential nutrients like vitamin B12 and zinc.

Can I freeze cooked snow crab legs?

Yes, you can freeze cooked snow crab legs for future use. To do so, allow them to cool completely, then place them in airtight containers or freezer bags. They can be stored in the freezer for up to three months.

Storing and Reheating

You can fridge or freeze leftover crab meat inside the shell or removed from the shell.

Fridge

 If you have leftover cooked crab legs, store them in an airtight container or wrap them tightly in plastic wrap. Place them in the refrigerator and use them within 2-3 days for the best quality.

Freezer 

If you want to store crab legs for a longer period, you can freeze them. First, ensure they are completely cooled down. Then, place them in airtight freezer bags or containers, removing as much air as possible to prevent freezer burn. Frozen crab legs can last for up to 3 months in the freezer.

Reheating

Thawing: If your crab legs are frozen, thaw them in the refrigerator overnight or place them under cold running water until thawed. Do not thaw crab legs at room temperature to avoid bacterial growth.

Microwaving: While not the ideal method, you can also reheat crab in the microwave. Place the crab meat in a microwave-safe dish and cover them with a damp paper towel to prevent from drying out. Microwave on high for 1-2 minutes or until heated through, checking regularly to avoid overheating.

More Easy Seafood Recipes

• Seafood Lasagna
• Crab Cakes
• Crab Rangoon
• Crab Salad
• Seared Ahi Tuna
• Scallops
• Sheet Pan Shrimp Boil
• Air Fryer Salmon Bites

Loved this recipe?

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The post How To Cook Snow Crab Legs appeared first on Southern Cravings.

Before we get into it, this is my official disclaimer: I am not qualified to offer medical or nutritional advice. I am, however, offering my opinion on this synthetic, highly processed “meat” that I wouldn’t touch with a 10-foot pole!

Imitation crab meat, also known as surimi, is a popular choice on sushi restaurant menus and as a main ingredient in seafood salads, crab dips, and many other seafood dishes. It’s affordable, available year-round…and in my not-so-humble opinion, is the worst thing to ever hit grocery store shelves. 

Born and raised along the Gulf Coast, fresh seafood is not hard to come by. There are seafood markets and fresh seafood sold on every corner. I have a passion for fresh, sustainable seafood! Don’t get me wrong. I fully understand the need for affordable ingredients, but imitation crab meat is not the answer! 

Imitation vs. Real Crab Meat

Imitation Crab Meat

Imitation crab meat is not actually crab at all, but a seafood product made from fish, food additives, and other highly processed ingredients. All of this processing creates a crab-like product in texture, flavor, and even color.

In fact, a thin coat of orange food dye is added at the end of the process for a crab-like appearance.

The production process involves several steps:

1. White fish filets (like alaskan pollock) are grinded down to create what’s called a surimi paste. Even still, imitation crab contains less than 50% of real fish.
2. Then, the paste is blended with other ingredients like starch, egg whites, flavorings, and other additives, like MSG. These ingredients give it a crab-like texture and binds it all together.
3. Finally, the mixture is shaped into long strands resembling crab legs before being colored red or orange.

While it may be an affordable alternative to the real thing, imitation crab meat lacks vitamins and nutritional value, found in real crab meat. 

Real Crab Meat

Real crab meat is just that: crab meat picked from a real crab that used to swim in the ocean. These crabs are harvested from their natural habitat. Then the meat from the body, legs, and claws are removed and sold in seafood markets and grocery stores.

Most often, you will find containers of crab meat labeled as “crab claw meat” or “lump crab meat”. Yes, this is a more expensive product than the alternative, but think of all the vitamins and minerals your body will receive.

How to tell if it’s real or fake crab meat?

The easiest way to tell the difference between real and fake crab is the label. Fake crab will have a laundry list of ingredients on the nutrition label. Real crab meat will simply read “crab meat” or “lump crab meat”. There will be no additives or other funky ingredients.

Typically, imitation crab is pretty easy to spot. The shape, color, and general appearance will look downright “perfect”. The top of the meat will be bright red or orange with a super white flesh. The shape and size will be uniform.

If you are ordering from a restaurant menu, imitation crab will be listed as “crab sticks”, “krab”, “crab-flavored seafood” or another suspicious term.

Every restaurant should be able to tell you where they receive their seafood and whether or not it is wild caught or farm-raised. 

Real crab will either be in cans or containers or still inside its shell. Depending on where the meat was pulled from on the crab, real crab meat usually appears finely shredded or in lumps of meat. The meat will be white-ish or slightly gray. 

Tip: When purchasing crab meat, look for a label that says the animal was wild caught. Farm-raised or harvested crab meat will be lesser in quality and in nutritional value.

I’ve got a completely different soap box for farm raised and wild caught seafood! More on that later…

Recipes Using Crab Meat

Because it’s an affordable alternative, there are countless seafood recipes that call for imitation crab meat. However, I encourage you to make the swap from fake to real crab meat.

Here are a few recipes to try with lump crab meat:

• Crab Rangoon – air fried and delicious!
• Crab Salad – doubles as a dip!
• Crab Cakes
• Seafood Lasagna

Fake Crab Meat FAQ

What is imitation crab meat made of?

Imitation crab meat is a type of processed seafood made from white fish fillets (commonly pollock or Pacific whiting) that are minced and combined with various additives such as starches, egg whites, sugar, salt, and flavorings. The resulting mixture undergoes further processing to create a product resembling the appearance and texture of real crabmeat.

Can you eat imitation crab raw?

Yes, imitation crab meat is pre-cooked so you are able to eat it straight from the packaging.

Is imitation crab meat healthy to eat?

No. Imitation crab meat is bad for you. It’s highly processed and contains MSG, food additives, dyes, and other synthetic ingredients. Plus, the high sodium content and gluten can trigger allergic reactions in some people.

Does imitation crab taste like real crab? 

Imitation crab meat has a similar flavor profile to real crab because of an additive called crab extract. Efforts to mimic the real thing extend beyond flavor, which is why the imposter is dyed red and resembles a similar texture of real cooked crab meat.

Seafood Recipes to try

If you love seafood, here are a few great fresh seafood recipes:

• 
  Cajun Seafood Mac and Cheese Recipe
• 
  How to Reheat Ahi Tuna Steaks
• 
  How To Cook Snow Crab Legs
• 
  Crab Rangoon
• 
  Crab Salad
• 
  Cajun Seafood Lasagna Recipe

The post What is the difference between real and imitation crab meat? appeared first on Southern Cravings.

Eggshells are a subject of controversy regarding garbage disposal etiquette. Many of us grew up being told that grinding eggshells in the disposal is beneficial — it supposedly sharpens the blades and helps clean the unit.

On the other hand, some argue that eggshells can dull the blades or, worse, lead to clogs and plumbing issues due to their membrane lining. Understanding the mechanics of garbage disposals and the nature of eggshells themselves will help separate fact from fiction in this common kitchen dilemma.

Understanding Your Garbage Disposal

To make the most informed decisions about what goes into your garbage disposal, you need to understand how this appliance works in the first place! A garbage disposal is equipped with a grinding chamber where food waste is pulverized into small particles.

These particles are then flushed down the drain with water. The disposal is designed to handle biodegradable kitchen waste, making it safe for most soft food scraps, small bones, and non-fibrous vegetables.

However, it’s not a catch-all solution. Hard, fibrous, or starchy materials can cause blockages or damage the disposal’s mechanics.

The Truth About Eggshells In The Disposal

Contrary to the belief that eggshells sharpen disposal blades, disposals don’t actually have blades. Instead, they have impellers that are not sharpened by hard materials.

While eggshells are relatively brittle and can be broken down, the membrane lining can pose problems. It’s sticky and fibrous, which means it may potentially wrap around the impellers, leading to inefficiencies in the grinding process.

Potential Risks And Problems

Eggshells can be disposed of in your garbage disposal, but there are risks to be aware of. Here are just a few of them:

• Potential dulling of impeller: Eggshells might dull the impeller in the garbage disposal, reducing its effectiveness over time.
• Risk of plumbing blockages: Ground-up eggshell pieces can stick to pipe walls, especially if they’re mixed with other wastes like grease or coffee grounds. This minor issue will potentially lead to more significant clogs.
• Build-up from eggshell membrane: The membrane of eggshells can stick to the disposal’s moving parts, accumulating gradually and impacting its functionality.
• Professional intervention required: These blockages and build-ups might necessitate professional plumbing services to resolve.

Best Practices For Eggshell Disposal

Instead of risking potential plumbing problems by using the garbage disposal, try these alternative and eco-friendly methods for disposing of eggshells:

• Composting: Eggshells are a fantastic addition to compost bins! They add valuable calcium to the compost, benefiting the soil and the plants. Just crush them up before adding them to speed up their breakdown.
• Garden Use: Crushed eggshells can be sprinkled directly in the garden. They act as a natural fertilizer and can help deter certain pests, such as slugs and snails.
• Creative Reuse: Eggshells can be used for various DIY projects, from making chalk to creating mosaic art.

Safe Foods For The Garbage Disposal

While garbage disposals may not be designed for eggshells, here’s a list of items that are generally safe to send down this kitchen appliance:

• Fruit and vegetable scraps: Feel free to dispose of apple cores, carrot ends, and other similar fruit and vegetable scraps. Disposals are designed to handle them.
• Small bones and cooked meat: While it may seem counterintuitive, small bones from fish or chicken, along with cooked meat scraps, can usually be handled by the disposal. However, use discretion with larger bones.
• Cooked grains and pasta: Leftover cooked grains like rice or pasta can go down the disposal in small quantities. Be cautious with more significant amounts, as they can expand and cause blockages.
• Soft food waste: Cooked or soft food waste such as mashed potatoes, beans, or cooked vegetables can be safely ground up in the disposal.
• Bread and baked goods: Stale bread, cookies, or other baked goods can go into the disposal. They break down easily and won’t harm the appliance.

Even with disposal-friendly items, moderation is key. Overloading the disposal or putting down too much at once can lead to clogs and damage. It’s also important to always run water while the disposal is in operation to help flush down the food particles.

Maintenance Tips for Your Garbage Disposal

To keep your garbage disposal running smoothly and efficiently, follow these maintenance tips:

• Regular cleaning: After use, run cold water and a small amount of dish soap through your disposal to regularly clean it.
• Avoid hard and fibrous materials. Large bones, coffee grounds, and fibrous vegetables can damage or clog the disposal. Avoid throwing them down it whenever possible.
• Ice cubes for sharpness: Occasionally grinding ice cubes can help keep the impellers sharp and clean.
• Freshen up: Freshen the disposal by grinding citrus peels, which also helps eliminate odors.
• Professional check-ups: Have your disposal professionally inspected if you notice any persistent issues or reduced efficiency.

Takeaway

While it may seem convenient to put eggshells down the garbage disposal, the potential risks to your plumbing and the appliance itself aren’t worth the convenience. Composting or using eggshells in the garden is not only safe but also better for the environment.

Proper maintenance and care of this kitchen appliance are crucial to its longevity and efficiency. By following these guidelines and understanding the limitations of your unit, you can avoid unnecessary plumbing issues and ensure a long-lasting machine.

The post Can You Put Eggshells Down the Garbage Disposal? appeared first on Southern Cravings.

When it comes to cooking and baking, a good Southerner knows how to improvise! Whether due to dietary restrictions, unexpected shortages, or a simple desire to experiment, finding the right balance of substitutes is an essential skill.

Heavy cream, with its rich texture and silky mouthfeel, is a primary ingredient in a variety of recipes, from decadent sauces to whipped cream. But what happens when you run out?

In this post, you’ll learn when and how you can substitute it, the effects it has on your cooking, and whether buttermilk truly stands up as a worthy replacement for heavy cream.

Heavy Cream Vs. Buttermilk

Before we get into the “how,” it’s essential to understand the fundamental difference between heavy cream and buttermilk. Here’s a breakdown:

Heavy Cream

Heavy cream, also known as heavy whipping cream, is a high-fat dairy product that contains about 36-40% milk fat. This rich fat content gives heavy cream its luscious texture and ability to form stiff peaks when whipped.

It’s typically used to create whipped cream, thicken sauces, and enrich soups. Its mild, slightly sweet flavor makes it versatile, combining well with both savory and sweet dishes.

Buttermilk

Traditionally, buttermilk used to be made from the leftover liquid after churning butter out of cream. However, most buttermilk found in stores today is cultured, meaning it’s made by adding lactic acid bacteria to milk. The bacteria ferments the lactose, giving buttermilk its characteristic tangy taste and thicker consistency.

It has a 1-2% fat content and is known for adding a moist crumb and tender texture to baked goods. The acidity of buttermilk also acts as a tenderizer in marinades and can add a delicious tang to dressings and dips.

Cooking And Baking Applications

Heavy cream’s high-fat content makes it ideal for creating velvety sauces, like Alfredo sauce, and soups without curdling under heat. Its ability to whip into stiff peaks also makes it perfect for desserts like chocolate mousse or as a fluffy topping.

Buttermilk, with its tangy flavor and lower fat content, can’t replicate these characteristics. However, in baking, buttermilk’s acidity tenderizes gluten, resulting in softer textures in cakes, cornbread, and pancakes. The acid content also causes a reaction with leavening agents like baking soda, making baked goods light and fluffy.

Substituting Buttermilk For Heavy Cream

Since both dairy products have very different properties, it’s essential to know how and when it makes sense to swap one for the other.

When To Substitute

• Baking: In cakes, muffins, and bread, buttermilk can replace heavy cream to add moisture and tenderness. However, keep in mind that you will likely need to swap baking powder for baking soda since buttermilk is acidic and heavy cream is not.
• Marinades: Use buttermilk in place of heavy cream for a tangy, tenderizing effect on meats. The final flavor will be more tangy.
• Dressings and dips: Buttermilk offers a lighter, tangier option for dressings and dips where heavy cream might be too rich.

When Not To Substitute

• Whipped cream: Buttermilk won’t whip up like heavy cream, making it unsuitable for recipes requiring a fluffy, whipped consistency.
• Rich sauces: For creamy sauces that rely on the fat content of heavy cream, buttermilk won’t provide the desired richness and could curdle under high heat.

How To Make The Substitution

Substituting buttermilk for heavy cream isn’t always a straight swap! Here’s how to do it effectively while keeping a similar balance in your recipes.

Ratios And Adjustments

• General guideline: A 1:1 ratio is a good starting point when substituting buttermilk for heavy cream in most baking recipes.
• Texture adjustments: Since buttermilk is thinner, for recipes where thickness is crucial (like soups or sauces), consider reducing other liquid ingredients slightly or using a thickening agent like flour or cornstarch.
• Fat content: To compensate for the lower fat content in buttermilk, you may want to add a small amount of butter or oil to mimic the richness of heavy cream in recipes like creamy soups, custards, puddings, or mashed potatoes.

Alternative Substitutes for Heavy Cream

If buttermilk isn’t the right fit, consider these alternatives instead:

• Coconut cream: Full-fat canned coconut milk is a great swap if you’re dairy-free. Note that this milk will add a hint of coconut flavor.
• Cream and butter mixture: Mixing half-and-half cream with a bit of melted butter can mimic the fat content and consistency of heavy cream in sauce, soup, and stew recipes.
• Yogurt: If you don’t have either of the above options, you can try substituting heavy cream with Greek yogurt in savory recipes like mashed potatoes and stews.

You can also experiment with different combinations of substitutes. Try combining whole milk or cream with Greek yogurt or sour cream. Or, incorporate some butter into the mix to find out what you prefer or what goes best with the recipe.

Takeaway

In a Southern kitchen, figuring out how to swap buttermilk for heavy cream is all about getting creative! Buttermilk might not bring the same luxurious richness as heavy cream, but it has its place, especially in baking and marinades.

The trick is knowing just when and how to make the switch, tweaking texture and richness as you go. However, as with all substitutions, keep in mind that the overall taste and texture may vary.

The post Can You Substitute Buttermilk for Heavy Cream? appeared first on Southern Cravings.

I don’t know what I ever did before I owned an air fryer! Honestly, it has made my life in the kitchen so much easier. I use it every day to make just about anything, like air fryer frozen broccoli, air fryer potatoes, or even air fryer frozen pizza rolls.

You might be wondering if this is just another over-hyped appliance, but I’m here to tell you it’s anything but! It always delivers crispy, delicious foods without having to use much (if any) oil. Plus, it’s such an energy saver! So, are you ready to learn how to use an air fryer?

What Is An Air Fryer?

An air fryer is the ultimate piece of kitchen equipment that serves various functions, including frying, roasting, baking, broiling, dehydrating, and reheating. These compact devices are similar to convection ovens but outperform them with faster, more uniform cooking and crisping abilities.

You can purchase two main types, which include air fryer ovens and basket air fryers. Air fryer ovens look similar to toaster ovens and use a wire mesh rack to fry food, whereas basket air fryers are equipped with a removable drawer that houses the food.

You can usually find more features on air fryer ovens, but they take up more room on the counter. If you’re living in a small space, this is something to keep in mind.

How Does It Work?

Air fryers employ a heating element and a fan to circulate hot air around the food in the basket. This method of hot air circulation results in perfectly crispy, golden-brown food.

Additionally, air frying substantially reduces the amount of oil needed compared to traditional deep frying or even oven roasting, making it a healthier alternative. Once you get the hang of how to use an air fryer, you’ll be amazed by how much it simplifies your cooking experience!

How To Use An Air Fryer

Learning how to use an air fryer is much easier than you might think. Remember, it was designed with simplicity in mind, so there are only a few things you really need to know.

Step 1: Keep Food Dry

It’s important that any food going into the air fryer be dry. Of course, you can put frozen foods in there. However, if you’ve washed fresh foods, don’t forget to pat them dry with a paper towel before adding seasonings to achieve the crispiest texture.

Step 2: Keep Food In a Single Layer

If you stack foods on top of one another in the basket, the air won’t be able to circulate freely, resulting in steamed rather than crispy food. Remember to cook in batches if necessary!

Step 3: Lower The Temperature

Typically, an air fryer will run hotter than your oven. With this in mind, set the air fryer’s temperature around 25 degrees F lower than the oven temperature you’d normally use.

Step 4: Shake The Food

It’s always a good idea to check the food halfway through the cooking process. At this point, you can make sure it’s cooking properly and shake or flip it to achieve even browning.

Reheating Food in an Air Fryer

Reheating foods in an air fryer is a great way to crisp them up again. As a general guideline, set the air fryer about 25-30 degrees F lower than the original cooking temperature.

You can lightly coat the food in a bit of oil to help it re-crisp. If the food was originally deep-fried or breaded, this step is particularly important.

After heating the food for about 3-5 minutes, check to see if it’s heated through. If not, continue heating in 1-minute increments until it reaches the desired temperature.

Do You Have To Preheat An Air Fryer?

Most air fryer manufacturers recommend preheating their air fryers before adding food in. This will result in more consistent and accurate cooking times. Now, this doesn’t mean that you have to preheat it every time. I’m definitely guilty of this!

If you choose not to preheat your air fryer, the food might take a little longer to achieve your desired crispiness. However, for certain foods (like broccoli or cauliflower) that take longer to cook, preheating may not be necessary.

Tips For Using Your Air Fryer

• Don’t overcrowd: Avoid overcrowding the basket for the crispiest results. If you add too much food, it prevents air circulation and results in a steamed texture.
• Use manual mode: Set it to manual mode for optimal control over temperature and cooking time. There are a lot of preset functions, but I find adjusting the temperature and time myself works much better. 
• Use the right oil: Use oil with a high enough smoke point for the temperature you’re air frying at.

Cleaning Your Air Fryer

Like any kitchen gadget, air fryers require cleaning to function optimally. If you take good care of your air fryer, you can really extend its life. Here are a few tips to keep your air fryer in tip-top shape:

• Don’t procrastinate: Clean your air fryer soon after use to prevent food residues from sticking and becoming hard to remove.
• Clean the removable parts: Clean all removable parts with soap and warm water using a cloth or a soft sponge.
• Focus on the details: For small crevices and hard-to-reach areas, use a toothpick, wooden skewer, or Q-tips to clean them.
• Check inside and outside: Don’t overlook the heating element and exterior of the air fryer. A lemon can be used to get rid of stubborn grease and odors.
• Dry the parts: Dry all removable parts as well as the outside of the air fryer before storing them to prevent anything from rusting.

Air Frying Recipes to Try

To kickstart your air-frying journey with this versatile gadget, test it out on some recipes like these:

• Air Fryer Whole Chicken Wings
• Air Fryer Whole Chicken
• Crab Rangoon
• Air Fryer Poached Eggs
• Air Fryer Quesadillas
• How To Use An Air Fryer
• Air Fryer Tater Tots
• Air Fryer Salmon Bites
• Air Fryer Hot Dogs
• Air Fryer Frozen Sweet Potato Fries
• Air Fryer Hot Pockets
• Frozen Potato Skins in the Air Fryer
• Air Fryer Boneless Skinless Chicken Thighs
• Air Fryer Frozen Waffles
• Air Fryer Cinnamon Roll Bites
• Air Fryer Frozen Meatballs
• How to Cook Turkey Bacon
• Air Fryer Frozen Broccoli
• Air Fryer Bagel Bites
• Air Fryer Sweet Potato
• Crispy Air Fryer Potatoes
• Best Frozen French Fries in the Air Fryer
• Frozen Burgers in the Air Fryer
• Air Fryer Frozen Pizza Rolls
• How to Make Crispy Air Fryer Chicken Nuggets
• How to Reheat Pizza in the Air Fryer
• Air Fryer Buffalo Wings Recipe
• Juicy Air Fryer Chicken Breast

The post How To Use An Air Fryer appeared first on Southern Cravings.

Boiling broccoli might seem like a simple task, but there is definitely an art to it! We’re all familiar with the off-putting sight and taste of overcooked, mushy broccoli, but fear not. I have the best tips on how to avoid this common pitfall and serve bright, flavorful broccoli in no time at all.

I love using boiled broccoli as a side dish for recipes like boneless prime rib, Dutch oven pot roast, oven-roasted pork tenderloin, and oven-roasted ribs. The hearty flavors also make it a great addition to soups, salads, casseroles, and more.

Why You’ll Love Boiled Broccoli

You might be wondering if boiling is actually a good method for cooking broccoli. Well, I’m here to tell you that it is! Here are a few reasons why you should know how to boil broccoli:

• Quick & simple: Boiling is a technique almost anyone can do! Plus, it requires very little in the equipment department, meaning it’s one of the most economical options.
• Vibrant and crisp: Knowing how to boil broccoli helps retain its appealing color and crisp texture.
• Nutrient retention: Boiling ensures you keep as many of those valuable nutrients as possible.

How To Choose Broccoli

Choosing fresh broccoli might seem straightforward, but keep these tips in mind to ensure you end up with the best-tasting results:

• Color: Look for a dark, almost purplish-green color. Yellow or dark spots indicate the broccoli is turning bad and contains less beta-carotene.
• Florets: Ensure the florets are tight and intact. Loose florets also mean the broccoli isn’t as fresh as it should be.
• Stalk: The stalk should be firm, indicating a crisp texture. If it’s limp, the broccoli is old.

How To Clean & Cut Broccoli

Before you learn how long to boil broccoli, you need to know how to properly prepare it. Here are some step-by-step instructions on how to clean and cut it:

• Soak: The first step in prepping your broccoli is to soak it in a 3:1 vinegar and water mixture for about 5 minutes. This helps remove any large debris or insects.
• Rinse: Hold the broccoli under cold running water, ensuring that the water gets into all the nooks and crannies of the florets. Use your fingers to gently scrub the florets.
• Trim: Start by removing the end of the stalk, which tends to be tough and doesn’t cook as well as the rest. Use a sharp knife to cut off about an inch from the bottom.
• Cut the florets: Start from the top of the broccoli crown, and cut off the individual florets. Try to keep them all about the same size. If some florets are much larger than others, cut them in half or quarters until they’re roughly uniform.
• Slice the stalk: After you’ve removed the florets, you should be left with a long stalk. Cut this into rounds, about ¼-inch thick. If the stalk is very thick, you might want to cut the rounds in half for more even cooking.

How To Boil Broccoli

Step 1: Prepare The Water

To start, you’ll need to heat a large pot of water until it boils, then add a pinch of salt. While you’re waiting for the water to boil, you can take this time to chop your broccoli florets.

Step 2: Add The Broccoli

Transfer the broccoli to the boiling water, allowing it to cook for a maximum of 2 to 3 minutes. If you’re using the stems as well, add them about 2 minutes earlier to give them a head start on the florets.

Step 3: Check The Broccoli

Check for tenderness by taking a small taste test. If it’s still quite hard, allow it another minute or so. You’re looking for a vibrant green color and a crisp-yet-tender texture.

Step 4: Drain The Broccoli

Drain the broccoli, then season it to your liking and serve it alongside your favorite main dishes. Don’t let your broccoli sit in the pot of hot water too long to prevent it from overcooking.

Top Tips

• Watch the clock: Achieving the ideal texture and color in broccoli florets should not require more than a few minutes of boiling. Don’t stray too far from the pot!
• Start with salted water: To infuse the broccoli with the most flavor, add a pinch of salt before adding the florets in.
• Taste test: Check for tenderness by taking a small taste test. The broccoli should be tender but still have a slight bite to it.

Recipes Using Boiled Broccoli

Boiled broccoli can be used in a wide range of dishes. Here are a few ideas:

• Broccoli salad: Mix the florets with your favorite salad ingredients and dressing.
• Stir-fry: Add boiled broccoli to your stir-fries for a quick cook time.
• Broccoli casserole: Make a broccoli-cheese casserole for a comfort food classic.
• Cream of broccoli soup: Blend boiled broccoli into a creamy, comforting soup.

Seasonings To Add To Boiled Broccoli

Once you’ve learned the basics of how to boil broccoli, you can experiment with different seasonings like these:

• Cheesy: Sprinkle some grated Parmesan or Pecorino Romano cheese over the top.
• Garlic or ginger: Combine the broccoli with freshly grated ginger or garlic.
• Spicy: Add a sprinkle of red pepper flakes for a bit of heat.
• Herbs: Add melted butter and fresh herbs like basil, sage, parsley, or thyme.
• Lemon pepper: Use lemon pepper to create zesty and vibrant flavors.

Frequently Asked Questions

Are the stalks safe to eat as well? 

Absolutely! When properly cooked, the stalks are just as edible, tasty, and nutritious as the florets. They will need a minute or two longer to cook, so add them in first.

Why does my broccoli smell so strong? 

Broccoli, like all cruciferous vegetables, contains compounds that can release a strong, sometimes sulfur-like smell when cooked. This is completely normal and not harmful.

Can I use the water I boiled my broccoli in?

Yes, you can use the water you boiled your broccoli in. The water used for boiling broccoli can be repurposed in soups or stocks for added flavor and nutrition.

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How To Boil Broccoli

Learn how to boil broccoli for perfect results every time! This green superstar is a nutritional powerhouse packed with fiber and vitamins A, C, and K. Knowing how to properly cook it will help you maintain its beneficial health properties.

Course Side Dish

Cuisine American

Keyword broccoli, easy side dish recipe, vegetables

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 4

Calories 0.2kcal

Author Anna Kate

Ingredients

• 2 bunches broccoli florets chopped

Instructions

• To start, you’ll need to heat a large pot of water until it boils, then add a pinch of salt. While you’re waiting for the water to boil, you can take this time to chop your broccoli florets.
• Transfer the broccoli to the boiling water, allowing it to cook for a maximum of 2 to 3 minutes. If you’re using the stems as well, add them about 2 minutes earlier to give them a head start on the florets.
• Check for tenderness by taking a small taste test. If it’s still quite hard, allow it another minute or so. You’re looking for a vibrant green color and a crisp-yet-tender texture.
• Drain the broccoli, then season it to your liking and serve it alongside your favorite main dishes. Don’t let your broccoli sit in the pot of hot water too long to prevent it from overcooking.

Nutrition

Calories: 0.2kcal | Carbohydrates: 0.03g | Protein: 0.01g | Fat: 0.003g | Sodium: 0.2mg | Potassium: 2mg | Fiber: 0.01g | Sugar: 0.01g | Calcium: 0.2mg | Iron: 0.003mg

The post How To Boil Broccoli appeared first on Southern Cravings.

What are scallops?

Scallops are a type of saltwater marine bivalve mollusk, meaning they have two shells that surround a muscle on the inside. In fact, they belong to the same extended family as oysters, clams, mussels, and the like.

Their exterior shell has a characteristic fan-like shape, often adorned with ridges. The muscle (the part that we eat) is round, and it becomes tender and velvety once cooked.

Types of Scallops

There are two main types of scallops, each providing unique flavors and textures. Here is a simple breakdown:

• Bay scallops: Smaller (about ½-inch), more tender. Commonly found in shallow, warmer water, so they are easier to catch. This means they’re an economical option.
• Sea scallops: Larger (can grow to 2 inches). Found in colder water on the ocean floor, so they are more difficult to come by, making them a more expensive choice.

You should be able to find both options in most grocery stores or from reputable fishmongers. There are also a few other noteworthy classifications to keep in mind based on harvesting and processing techniques:

• Diver scallops: Harvested by hand by scuba divers instead of machines, meaning they will be more pricey. However, diving is a much more environmentally-friendly harvesting technique, so you can see how the higher price tag might be worth it.
• Wet scallops: Undergo a process of soaking in a solution, which gives them a perceived larger appearance and increases their weight. Try to steer clear of wet scallops.
• Dry scallops: Do not go through a soaking process, providing a more intense and “pure” flavor. It’s always better to purchase dry scallops if they’re available.

What do scallops taste like?

Scallops offer a mild, delicate, and seriously unique flavor. They deliver a sweet richness balanced by a hint of briny, oceanic tang.

Their texture (if you cook them correctly) is perfectly tender and smooth. Seriously, you don’t even need to use a knife!

How to cook scallops

Scallops can be prepared in various ways, but searing them is by far the most popular. Just remember that scallops are quite delicate and can quickly overcook.

To prevent them from turning tough and rubbery, I suggest preparing the rest of your meal before starting to cook your scallops. Heat some olive oil or butter in a cast-iron or stainless steel skillet until it’s very hot.

In the meantime, rinse the scallops and remove the muscle if they’re still attached. Don’t forget to pat them dry to help achieve a golden brown and crispy crust. For seasonings, I usually stick to simple options like salt and pepper. A good rule to follow when you’re cooking scallops is to keep them simple and let their natural flavor shine through.

Pan-sear the scallops for about two minutes on the first side, but don’t touch them! This will help the crust develop. Flip them and repeat the same process and that’s it! Enjoy them on their own with a squeeze of lemon, over top risotto, or in a white wine sauce.

Scallop & Seafood Recipes

If you’re looking to try scallops or are interested in other seafood recipes, here are some ideas to get you inspired to cook:

• Pan Seared Sea Scallops
• Baked Crab Legs
• Seared Ahi Tuna Recipe
• Easy Crab Cakes

Where to Buy Scallops

When it comes to buying scallops, you’ll often find them sold by weight. While most supermarkets usually sell scallops, I recommend heading to a reputable fish market for a safer bet!

Keep an eye out for packaging marked with the letter U (which stands for “under”) and a number or range that tells you how many scallops you’ll get per pound. For example, “U-10” means there are fewer than 10 scallops per pound.

One last thing is to check for authenticity! Real scallops should appear varied in size and slightly oblong (no two will be the same). If you’re unsure about the components of the package, you can always ask at the counter!

Scallop Nutritional Information

Scallops are not just delicious! Did you know they’re a nutritional powerhouse too? Here’s a quick breakdown of their health benefits:

• Protein-rich: Scallops are rich in protein, making them a great choice if you want to increase your intake.
• Low in fat: Scallops are relatively low in fat compared to other types of seafood and cuts of meat.
• Omega-3s: They are full of omega-3 fatty acids, which reduce inflammation in our bodies, support our brains, and promote heart health.
• Minerals: Scallops are packed with magnesium and potassium. Magnesium helps our nerves function correctly while potassium keeps our muscles and nerves working. Sounds pretty important!

How to store scallops

Proper storage of scallops is essential for maintaining their freshness. Follow these simple steps to keep them fresh and safe to eat:

• Fridge: Refrigerate fresh scallops at temperatures below 38F and try to consume them within a day.
• Freezer: For longer storage, freeze your scallops in airtight containers or freezer bags. Just remember that freezing them may slightly alter their texture, but it shouldn’t have any effect on their taste. This should give you up to 3 months.

Scallop FAQs

Can you eat raw scallops?

Yes, you can definitely eat raw scallops! They are often used in dishes like sushi or carpaccio. If you’re serving them raw, make sure they are fresh and purchased from a reputable fishmonger.

Do I need to rinse my scallops before cooking them?

Yes, always rise scallops under cold water to remove sand or grit before cooking. Don’t forget to pat them dry so you can achieve the perfect sear!

How do I know when my scallops are done cooking?

Scallops are done when they have a golden-brown crust on the surface and are slightly translucent in the center. This usually takes about 2 minutes per side over medium-high heat if you’re pan-searing them.

Can I freeze fresh scallops?

Yes, fresh scallops can be frozen for up to three months. I recommend rinsing, patting dry, and then freezing them in a single layer on a lined baking sheet. Once frozen, they can be transferred to a freezer-safe bag or container.

The post What Are Scallops? appeared first on Southern Cravings.

I’ve spent a lot of time wondering how many pounds of brisket per person to prepare, which is why I’m excited to share this easy-to-follow guide for anyone looking to save a bit more time in the kitchen and prevent waste in the process!

If it’s your first family gathering or your turn to host a large BBQ cookout, it may be a little challenging to figure out just how much brisket you need. Don’t worry though! After reading this post, you’re going to become a brisket-serving pro!

How Much Brisket Per Person

Beef brisket is a tougher cut of meat, but if it’s cooked properly, it turns out tender, juicy, and flavor-packed! However, it can be tough to gauge exactly how much you’ll need, especially for a party or gathering.

It’s quite a large cut of beef, and it comes boneless. It also contains a lot of fat, so this needs to be taken into consideration when you’re purchasing it raw from the store.

Basic Serving Guide

Typically, a good rule of thumb is to allot about a pound of raw brisket per person. This may seem like a lot, but remember that a raw brisket loses about half of its weight when cooked, leaving you with a perfect portion for each guest.

For example, a 10-pound brisket will yield about 5 pounds of brisket after cooking. A 20-pound brisket will yield about 10 pounds after it’s done cooking, and so on.

Remembering this key bit of info will help ensure no one leaves your event hungry, but different circumstances can mean more or less brisket per person. Let’s dig into the specifics!

The Art of Planning

When it comes to serving brisket, planning ahead is your best friend, trust me! Not only does this ensure you have enough brisket to go around, but it also gives you an opportunity to accommodate specific dietary preferences and restrictions.

Presentation Matters

You may be surprised to know this, but how you serve brisket can affect the amount of total meat you’ll need to purchase.

• Whole or chopped: If you’re serving brisket whole or chopped, you’ll most likely need to add a little more to the list. When eating it this way, guests tend to consume more than shredded or with sandwiches.
• Shredded: If you’re serving brisket shredded or as part of sandwiches, you can get away with a little less since it will be accompanied by bread, sauces, vegetables, and other sides.

Factors to Consider for Serving Brisket

There are a few factors to consider that will influence how much brisket per person you’ll need. I recommend planning ahead for the following:

Guest List

First, take a good look at your guest list. Not only does the number of guests play a role, but you also need to know their dietary preferences. Some may be big eaters, while others may be vegetarian, pescetarian, etc. If you don’t know beforehand, make sure to check!

Age and Appetite

The age of your guests is also something you need to think about. If you have a mix of children and adults, take note of this so you can reduce portion sizes for kids and increase portions for the number of grownups with a larger appetite.

Sides and Extras

Don’t underestimate the power of sides! Sides are used to complement the brisket, but they can also help fill up your guests. If you’ll be preparing lots of sides, keep this in mind!

Time of Day

The time of the day can affect the amount of brisket you need to prepare. Most people eat less for lunch than they do for dinner, so plan accordingly for this. Or, just be aware that you’ll end up with more leftovers.

Type of Event

The type of event you’re hosting can also affect the amount of brisket you’ll need to purchase. For example, casual BBQs might have people eating and drinking more than usual. On the flip side, you can likely get away with serving less brisket per person at a smaller dinner party.

How to Store Leftover Brisket

It’s always better to have too much brisket than too little if you love leftovers like me! Just follow these storage tips and you’ll be full for days:

• Fridge: Once the brisket cools to room temperature, wrap it tightly in aluminum foil and place it in an airtight container. You can keep it in the refrigerator for up to 3-4 days.
• Freezer: You can slice or cut the brisket into single-serving portions for later. Wrap them individually in aluminum foil, then freeze them for up to 3 months in an airtight container or freezer-safe bag.

Leftover Brisket Recipe Ideas

If you have leftovers, there’s an unlimited amount of recipes to make with brisket! Here are some ideas to spark your creativity:

• Brisket quesadilla: Transform your leftover brisket into a Tex-Mex snack by filling a tortilla with brisket and cheese, then grilling it until crispy and melty. Pair it with some fresh salsa, sour cream, or guacamole for an easy-to-make dinner.
• Brisket Shepherd’s pie: Leftover brisket makes a great variation to traditional lamb or beef in Shepherd’s pie. Mashed potatoes work perfectly with the smoky flavor of the brisket. If you love comfort food, definitely give this one a try!
• Brisket nachos: Instead of loaded nachos with pulled pork, top them with savory shredded brisket for the perfect gameday snack!
• Brisket mac and cheese: Elevate your favorite mac and cheese recipe by adding in some leftover brisket. The smoky flavor of the brisket balances the creamy, cheesy pasta, creating a high-protein dish with a nostalgic taste.

FAQ

Can I prepare brisket in advance for a large gathering?

Yes, you can prepare brisket in advance for a gathering or party. You can cook the brisket a day or two in advance and store it in the fridge. Before serving, reheat it in the oven or a slow cooker to prevent moisture loss.

What’s the best way to cook brisket?

Cooking brisket depends on personal preference, but oven roasting and smoking are two of the most popular choices. If you’re smoking, go low and slow around 225-250 F. Roasting is the next best option, and you can cook it at 275 F in the oven for the best results.

The post How Much Brisket Per Person appeared first on Southern Cravings.

Salmon is one of my favorite proteins to make! It’s rich in heart-healthy fats, protein, and other beneficial nutrients. Unfortunately, the skin can sometimes be a sticking point for people. Some love it while others hate it!

Whether you’re preparing a delicate salmon filet, making air fryer salmon bites, or having an at-home sushi night, knowing how to take off salmon skin will take your food to the next level!

Why Remove Salmon Skin?

Salmon skin can be enjoyable if it’s crispy and well-seasoned, but there are certain instances where skinless salmon is preferred.

In recipes like salmon cakes, smoked salmon, or some types of sushi rolls, using skinless salmon is essential for the best taste and texture. It really comes down to personal preference, since some people only eat skinless salmon for its smoother texture. 

Tools For Removing Salmon Skin

Before we dive into how to remove salmon skin, let’s first discuss the tools you’ll need:

• Sharp, flexible knife: A boning knife or a thin-bladed filet knife are both great choices for removing salmon skin. The design of these knives allows for precise control and a closer cut to the skin.
• A cutting board: It’s best to use a non-slip cutting board for safety and control. If you don’t have the right cutting board, place a wet towel underneath it to prevent slippage.
• Paper towels: Paper towels will help you firmly grip the salmon, which can be quite slippery. You want to prevent any kitchen mishaps here!
• Fresh salmon filet: It’s easier to remove the skin from a whole filet rather than individual portions, so I suggest starting there.

How To Remove Salmon Skin

Step 1: Prepare Your Workspace

Place your cutting board on a stable surface or over top a wet paper towel if necessary. Make sure your knife is freshly sharpened for an easier cutting process.

Step 2: Position The Salmon

Place the salmon filet on the cutting board, skin-side down. Make sure the tail end (the thinner side) is facing you. This position will give you better control when you start cutting.

Step 3: Make The Initial Cut

Holding the tail end (you can use a paper towel for a better grip), make a shallow cut between the flesh and the skin about an inch in. Angle your knife slightly downward towards the skin, then start carefully sliding the knife along the length of the filet.

You can hold the skin tightly with your free hand (or a paper towel), and keep the blade as close to the skin as possible. Make sure to apply gentle pressure as you separate the flesh from the skin.

Step 5: Continue Separating The Skin

Keep moving your knife in a sawing motion, always pushing away from your body. Remember, to keep your knife angled slightly towards the cutting board and not upward into the flesh. The skin should start to peel away from the flesh as you continue slicing down.

Step 6: Finish Up

Continue this slicing process until you’ve completely separated the skin from the salmon. If there are any pieces of skin left on the filet, you can carefully trim them off with your knife.

Step 7: Check Your Work

Once you’ve removed the skin, check the filet to ensure it’s clean and no small pieces of skin remain. Also, check the skin. Ideally, it should have minimal flesh still attached. This indicates that you’ve successfully separated the skin without wasting any of the precious salmon meat.

What To Do With Salmon Skin

Don’t throw away salmon skin after removing it! It is actually quite delicious when prepared properly. You can cook it until it’s crispy for a light snack or as a garnish on your favorite dishes.

All you have to do is season it with salt and pepper, place it skin-side down in a hot pan with some oil, and fry it until it’s crispy.

Tips For Removing Salmon Skin

If you want to become a pro at knowing how to take off salmon skin, keep these quick tips in mind:

• Use a sharp knife: Not only does a sharp knife make removing salmon skin easier, but it’s also actually safer to use. A dull knife can slip causing injuries much more often than a sharp one. 
• Slow down: Take your time with the process to ensure you’re removing the skin without taking off too much flesh. You can always go faster as you get better at this technique.
• Practice: The more you practice, the better you’ll get! Don’t be discouraged if you’re not an expert after the first time.

Frequently Asked Questions

Can I eat salmon skin?

Of course! Salmon skin is edible and adds flavor and texture to dishes. If you decide to eat the skin, it’s best if your fish is sustainably farmed or wild-caught to reduce the risk of contamination. 

Can I remove the skin after cooking the salmon?

Yes, you can remove the skin after cooking, but it’s often more challenging to do so. Usually, the flesh sticks to the skin during the cooking process, which is why removing it beforehand is preferred.

Can I use any knife to remove the skin?

Although I recommend a thin, flexible blade like a boning knife, it’s not 100% necessary. You can remove the skin using a chef’s knife or utility knife, too! The most important part is being comfortable and confident while holding it. If you really focus on the technique, you’ll have no issues.

The post How To Remove Salmon Skin appeared first on Southern Cravings.

We’re all told there are health benefits of switching from pork bacon to turkey bacon, but turkey bacon always seems to turn out bland and floppy. Well, that problem ends today!

I’ll show you how to achieve crispy and flavorful bacon in no time using the oven or air fryer. Spoiler alert — it’s much easier than you think!

Why I Love This Recipe

• Consistent: Once you try this recipe, you’ll know how to cook turkey bacon with your eyes closed! Find the optimal crisp for you, then put things on repeat!
• Easy: You don’t have to sit beside a hot pan and watch your bacon like a hawk. Using the oven or the air fryer means a set-it-and-forget-it approach.
• Less mess: No more bacon grease splatters on you or your kitchen! Both of these methods require very little effort in the cleanup department.

What Is Turkey Bacon?

Unlike pork bacon, which comes from the belly of a pig, turkey bacon is made from a mixture of dark and light turkey meat. It is seasoned to taste like bacon, then pressed into strips.

Since it’s a leaner cut of meat than pork bacon, the cooking technique is important in yielding a flavorful and crispy texture that will make you think twice before reaching for pork again. Don’t worry though, I’ve got you covered!

Is Turkey Bacon Healthier Than Pork Bacon?

Turkey bacon and pork bacon can both be part of a healthy and well-balanced diet. But, if you’re a die-hard bacon lover, switching a few mornings to turkey bacon may have some positive impacts on your waistline!

Turkey bacon contains fewer calories, fewer “bad” fats, and less cholesterol, making it a slightly better option for anyone with an increased risk of heart disease or diabetes. Regardless of whether it’s pork or turkey, it’s best to consume bacon in moderation! 

What You’ll Need To Cook Turkey Bacon

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

• Turkey bacon: If you are trying to be more mindful of your cholesterol intake, turkey bacon is the ideal choice! I usually opt for nitrate-free, uncured turkey bacon since I like that it contains natural ingredients as opposed to chemical preservatives. Go for brands like Trader Joe’s, Applegate Naturals, and Wellshire for the best options.
• Air fryer or oven: I’ve laid out options for how to cook turkey bacon in both an air fryer and an oven. I personally love how crispy my air fryer gets the slices, but you can also achieve similar results in the oven.  

How to Cook Turkey Bacon In The Air Fryer

Step 1: Prep The Bacon

First, you will need to add the turkey bacon slices to your air fryer basket in a single layer. Make sure the strips are not overlapping for optimal crispiness! If they are too long, cut the pieces in half.

Step 2: Air Fry The Bacon

Air fry the turkey bacon at 390 degrees F for 5 minutes. Flip the slices over, then cook them for another 3-5 minutes, depending on how crispy you prefer your bacon.

Step 3: Finish Cooking

Remove the turkey bacon from the air fryer, and serve it while hot and crispy! If you have more turkey bacon, continue cooking it the same way until all the remaining slices are gone.

How to Cook Turkey Bacon In The Oven

Step 1: Preheat The Oven

Preheat your oven to 400 degrees F, and place a wire rack on top of the baking sheet. Optionally, you can line the baking sheet with parchment paper for easier cleanup.

Step 2: Bake The Bacon

Place the strips of turkey bacon on the wire rack, being careful not to overlap them. Bake the turkey bacon for 10 minutes, then flip the strips and bake for an additional 10 minutes, or until crispy.

Note: The exact amount of time will vary based on the thickness of your bacon, your oven, and how crispy you prefer your bacon. I recommend starting to check on them after the 13 to 14-minute mark.

Step 3: Drain The Bacon

Remove the turkey bacon from the oven, and place them on paper towels to drain any excess grease. Serve the strips while warm!

What To Serve With Turkey Bacon

For a full breakfast spread, serve your turkey bacon with recipes like breakfast casserole with sausage, sheet pan pancakes, hashbrown casserole, or pressure cooker hard-boiled eggs.

Alternatively, use it as a garnish for soups and salads, or as an addition to sandwiches like BLTs. The options are virtually endless!

Recipe Variations

• Use a toaster oven: If space is an issue in your kitchen (or you don’t own an oven), use a toaster oven! Follow the same principles and guidelines for using a regular oven.
• Add seasonings: For an extra kick, add a crack of black pepper before baking or air-frying your turkey bacon!

Tips For The Best Recipe

• Pat it dry: If your turkey bacon appears a little wet when you remove it from the package, make sure to thoroughly pat it dry for optimal crisp-ability.
• Use a wire rack: Bake the turkey bacon on a wire rack for the best airflow all around the strips, which helps them crisp up beautifully. For easier cleanup, place a sheet of parchment paper or foil underneath the wire rack!
• Flip the bacon: Don’t forget to flip the bacon at the halfway point, which will ensure an even crisp on both sides.
• Keep a close eye: All oven temperatures vary slightly. Once you flip your turkey bacon, keep a closer eye on how quickly it’s browning to prevent it from burning.

What To Do With Leftovers

If you end up with leftover turkey bacon, store the strips in an airtight container in the refrigerator for up to 4-5 days.

The easiest way to reheat the slices is in the air fryer. Set it to 300 degrees F, and cook the bacon in a single layer for 3-4 minutes, or until hot again. You can also heat the strips up in a microwave in 30-second bursts, or you can use a toaster oven set to 350 degrees F for 5-7 minutes.

Additional Recipes 

If you enjoyed learning how to cook turkey bacon, be sure to check out a few more of my best how-to recipes:

• How to cook bacon in the oven
• How to cook spiral ham
• How to make a charcuterie board
• How to cook brisket in the oven
• How to make mashed potatoes
• How to cook bratwurst in the oven

Frequently Asked Questions

How long should I cook turkey bacon?

Depending on the method of cooking, cooking turkey bacon takes anywhere from 10-20 minutes.

What is the fastest way to cook turkey bacon?

The fastest way to cook turkey bacon is by using an air fryer. It will take about 8-10 minutes to fully cook, depending on the thickness and how crispy you want it.

Can you overcook turkey bacon?

Yes, one of the most important tips is to not overcook turkey bacon. If it’s overcooked, it will turn out dry and leathery.

Print

How to Cook Turkey Bacon

Learning how to cook turkey bacon couldn’t be easier! This simple guide will show you how to create a perfectly crispy texture every time. Whether you’re looking to use the air fryer or the oven, this post is for you!

Course Air Fryer Recipes, Breakfast

Cuisine American

Keyword air fryer recipe, Bacon, easy recipes

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Calories 1513kcal

Author Anna Kate

Equipment

• 1 Air Fryer
• 1 Baking Sheet with rack

Ingredients

• 1 package turkey bacon

Instructions

Air Fryer Method

• Add turkey bacon slices to air fryer basket in a single layer. If they are too long, cut the pieces in half.
• Cook at 390 °F degrees for 5 minutes. Flip the slices over. Cook for another 3-5 minutes depending on how crisp you prefer your bacon.
• Remove turkey bacon from air fryer and serve warm.
• Cook remaining bacon slices.

Oven Method

• Preheat oven to 400 °F and place baking rack on top of baking sheet.
• Place strips of bacon on baking rack, careful not to overlap. Bake 10 minutes, then flip bacon strips and bake another 10 minutes.
• Remove from oven and place on paper towels to drain any remaining grease.

Nutrition

Serving: 2slices | Calories: 1513kcal | Carbohydrates: 12g | Protein: 117g | Fat: 110g | Saturated Fat: 33g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 43g | Cholesterol: 388mg | Sodium: 9049mg | Potassium: 1564mg | Calcium: 36mg | Iron: 8mg

The post How to Cook Turkey Bacon appeared first on Southern Cravings.

Caramelizing onions is the first step to making a delicious pot of French Onion Soup. But, this recipe can be used for so much more than just that. We love to top our steaks, burgers, and even homemade pizza with these! 

While these take a little while to make, the results are absolutely decadent and delicious. You’ll be making these every week to top every meal! 

Caramelized onions and mushrooms are your new secret weapon to jazzing up salads, pasta dishes, and even leftovers! In about an hour, the caramelization process transforms the crunch of the onion into a perfectly smooth bite and enhances the earthy flavor of the mushrooms. 

How long does it take to caramelize onions?

It’s important to note that this isn’t a recipe you can throw together at the last minute for a weeknight meal. From start to finish, the entire process takes at least 50 minutes and requires a lot of stirring.

Additionally, the onions will cook down significantly during cooking, so make sure you have plenty to go around. One onion usually serves about 2-3 people as a topping for a steak or burger.

What is the difference between caramelized onions and sauteed onions?

The main difference between caramelizing and sauteeing onions is the cooking time.

Sauteed onions and mushrooms are cooked for only a few minutes and are slightly softened. They may have a little bit of browning around the edges, but they mostly retain their sharp onion-y flavor and crunch.

Caramelized onions have a longer cooking time, which allows the natural sugar to brown and caramelize. The long cooking time gives the onions a sweeter, deeper flavor and color. Of course, the mushrooms are added to the pan after the onions as they do not take as long to caramelize.

Best Onions for Caramelizing

Yellow onion or a sweet onion, like Vidalia, is the best type of onion to use when caramelizing. The sugar in yellow onions makes them easier to caramelize and gives you a smooth, slightly sweet flavor.

Feel free to use any type of mushroom for this recipe. I prefer baby bellas, but white mushrooms and even canned mushrooms will work in a pinch. Buy them pre-sliced for a shortcut!

How to Caramelize Onions and Mushrooms

Caramelizing onions and mushrooms is a hands-on process, but it’s not difficult. There are a few main factors that play into the success of perfect caramelized onions: 

• Type of pan: A heavy, cast iron skillet is preferred over a non-stick pan. Choose one with a large surface area. (more on this below!)
• Size of onions: Large, yellow or vidalia onions are preferred. The onions will cook down significantly, so the larger the better!
• Heat of the stove: You will adjust the heat of the stove regularly during this process. Start with a higher heat to get the crisp, browning on the edges of the onions, then reduce the heat as the dark brown color forms.

Step 1: Wash the mushrooms.

If you are using pre-sliced or canned mushrooms, you can skip this step. 

To wash the mushrooms, wet a damp paper towel and wipe away dirt and debris from the mushroom. Remove and discard the stems so you are left only with the mushroom cap.

Then, thinly slice the mushrooms – about ¼ inch thick. Set aside.

When washing, do not submerge the mushrooms in water. Mushrooms are like sponges. They absorb liquid and are nearly impossible to dry once they are saturated.

Step 2: Sauté onions and mushrooms.

When the mushrooms are clean and the onions have been sliced, heat the butter and oil in the skillet over high heat. Then, add the onions. Season with salt and give them a quick stir.

Then, let the onions cook in the pan undisturbed for about 2-3 minutes. Give them a stir and continue to saute just until the onions begin to brown around the edges. 

Next, add the mushrooms and sauté. Continue cooking until the onions and mushrooms reach a deep, dark brown color.

How can I speed up caramelizing onions?

If you are trying to speed up the caramelization process, cover the skillet at the beginning of the cooking process. This helps the onions soften, release moisture, and cook slightly faster. 

How often should I stir caramelized onions?

Frequent stirring is necessary so the onions and mushrooms are browned evenly on all sides.

When the onions are first added to the skillet, allow them to cook undisturbed for a few minutes – just until the onions begin to brown around the edges.

After the onions have softened and the mushrooms have been added, continue stirring every 5 minutes or so until the caramelized onions and mushrooms are dark brown. 

I recommend lowering the heat slightly, about every 15 minutes. So, by the time the mushrooms and onions are done, the heat should be on low or medium-low. This prevents the sugars in the onions and the butter or oil from scorching.

How do you know when onions are done caramelizing?

The onions should be past golden brown and be a deep, rich brown color. Mushrooms should be darkened and dark brown, too.

Do you use oil or butter to caramelize onions?

Because butter burns at a high heat, I recommend using a combination of oil and butter. Butter adds a lot of flavor to the onions and mushrooms.

What kind of pan do you use to caramelize onions?

I prefer a large, cast iron skillet for caramelizing onions and mushrooms. Avoid non-stick pans as it’s much harder to get that rich coloring compared to cast iron. 

Alternatively, stainless steel or enamel-coated cast iron will also work.

Do you add salt when caramelizing onions?

You can add salt to taste to the onions before the mushrooms have been added to the pan. Alternatively, season the onions and mushrooms just before serving.

Adding salt to the mushrooms will cause the mushrooms to release liquid and “steam” instead of caramelize. Wait to add any salt until the end of cooking time. This will help them brown well and retain their moisture.

Should you saute mushrooms or onions first?

Saute the onions first, then add the mushrooms. This will allow the onions to brown at a higher temperature before adding the mushrooms.

What goes well with caramelized onions?

Caramelized onions and mushrooms are great for topping your favorite dinner recipes! 

Consider these options as the main course:

• Bratwurst – Pile these high on top of a brat and bun
• Pork Chops – Serve on top with steak sauce
• Prime Rib – Top a slice of tender prime rib and serve with horseradish sauce
• Pizza – Top your favorite pizza with these just before serving
• Burgers – Level up a homemade burger!
• Add them as a topping to Sheet Pan Nachos!

What can I do with leftover caramelized onions?

Because these take a while to make, I like to make these a few days ahead of time and store in an airtight container in the fridge. They will last for several days.

Reheat them in the microwave until warmed through. Alternatively, give them a quick saute in a large skillet to warm them up.

For leftovers: Stir these into creamy pastas, top salads, pile on sandwiches, and more.

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Caramelized Onions and Mushrooms

The best topping for steaks and burgers is right here! Learn how to make the best caramelized onions and mushrooms with only a few ingredients. Sauteed in a cast iron skillet, this easy recipe yields perfectly rich, deeply colored, and super smooth caramelized flavors every time. Use this versatile topping for steaks, burgers, soups, and so much more. Don’t like mushrooms? Leave them out!

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 4 people

Calories 75kcal

Author Anna Kate

Equipment

• 1 10-inch Cast Iron Skillet
• 1 Wooden Spoon

Ingredients

• 3 tablespoons butter
• 1 tablespoon olive oil
• 8 ounces sliced mushrooms baby bellas, white, or canned
• 1 count large yellow onion halved and sliced
• ¼ teaspoons kosher salt

Instructions

• Wipe the mushrooms clean, slice, and set aside. (Skip this if you are using canned mushrooms. Halve and slice the onions and set aside.
• To a large cast iron skillet, heat the butter and oil over medium-high heat.
• Add the onions and allow them to cook undisturbed for 5 minutes or until the edges begin to brown. Stir and continue cooking until they begin to soften.
• Add in the mushrooms and stir to combine. Reduce the heat slightly.
• Continue to cook for about 45 minutes, stirring every few minutes. The onions are done caramelizing when they are soft and deep brown in color.
• Remove from heat. Add salt and pepper to taste. Enjoy served warm over a steak or burger.

Nutrition

Serving: 0.5 | Calories: 75kcal | Carbohydrates: 0.01g | Protein: 0.1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 213mg | Potassium: 3mg | Sugar: 0.01g | Calcium: 3mg | Iron: 0.003mg

The post Caramelized Onions and Mushrooms appeared first on Southern Cravings.

Beef Consommé vs. Beef Broth

Broth, stock, and consommé are used in so many different dishes in the culinary world.

While both liquids are excellent tools for every cook, it can be confusing to understand the difference between them. Both have distinct differences in appearance, taste, texture, and preparation.

So, what are they exactly? And when should you use each one? Read the full guide for the details.

What is Beef Consommé?

Originating as an ancient French term, beef consommé means complete or perfect. Usually, consommé is served as a first course in upscale restaurants. However, this particular dish dates back to medieval Europe and was usually enjoyed by the wealthy who could afford the ingredients.

Today, consommé is more commonly used as a highly concentrated liquid used in cooking. You might also find consommé served in upscale restaurants as an appetizer or soup; however, it is more accessible for preparing soups, sauces, gravies, aspics, and even braising. 

While similar to beef broth, beef consommé is a much darker liquid with a velvety texture and rich flavor. Because of the gelatin content, consommé has more body than traditional broth or stock. It’s not thick like a jelly but more of a gravy-like consistency.

Beef consommé is made by simmering and purifying regular beef broth. The end result is an aromatic liquid with a highly-concentrated flavor and velvety finish. 

Making beef consommé requires a very intricate and detailed cooking process. To do this, you add egg whites and meat to the beef broth or stock and simmer the ingredients for several hours.

After simmering, the liquid will thicken. At that point, the liquid is strained to remove the impurities. The result is a highly-concentrated amber-colored broth that can be used to enhance so many recipes.

Of course, there aren’t many homecooks that prepare beef consommé on a regular basis. While I always encourage you to take on new challenges, you can find beef consommé at your grocery store in the canned soup aisle. It only costs a few dollars.

What is beef consommé used for?

Consommé is often served as an appetizer with a garnish of julienned vegetables. It is considered a very luxurious dish, so you will likely find this only in upscale restaurants serving multi-course meals.

Additionally, beef consommé can be used to make gravy, soup, and stews. It is also popular in braising to add additional flavor to meats and vegetables.

Can I drink beef consommé?

Yes, you drink beef consommé without a spoon. Often this is served with thinly sliced mushrooms and other vegetables.

What can I substitute for beef consommé?

Out of all of the options for substitutions, mushroom consommé is (by far) the best option. It has the same umami flavor, texture, and color as beef consommé. You can also find this in your grocery store.

Here are best beef consommé substitutes:

• Beef stock can be used as a suitable replacement for consommé. In fact, it’s one of the more readily available alternatives.
• Condensed beef broth is a fairly decent substitute for consommé. Because it’s lighter, the broth should be cooked down until the flavor and color intensifies and closely resembles consommé. This is best executed with homemade beef broth.

Because consommé is so rich in flavor and texture, using broth is a much trickier solution than using beef stock or mushroom consommé.

How to Make Beef Consommé 

Making homemade consommé may seem intimidating for those learning how to cook. This endeavor is best reserved for those with a fair amount of experience as it requires a lot of patience and practice to achieve the perfect consistency.

The ingredients used in consommé are:

• Crushed peppercorns
• Egg whites
• Premium ground beef
• Cold beef broth or stock (homemade is best)
• Thyme
• Salt

Making beef consommé is an incredibly intricate process that requires a lot of experience in the kitchen and proper tools. 

While we won’t go into the entire process, here are the basic steps for preparing beef consommé:

1. First, make a very flavorful broth. Allow it to cool completely and remove the fat from the top of the liquid. Keep the liquid cold or cool.
2. Combine the ground meat, egg whites, herbs, and spices into a large pot. Add the cold broth and stir well to combine. You can also pulse these ingredients (without the liquid) in a food processor so all are incorporated.
3. When the liquid is added to the pot, bring it to a boil, stirring constantly. When the solids form a raft on top, reduce the heat to a simmer. Do not disturb the raft.
4. Continue to simmer without stirring for 1-2 hours with no lid. 
5. Once the cooking time is done, strain the liquid from the pot using a fine mesh strainer. 
6. Carefully skim the fat from the top of the consommé and serve!

Along with previous knowledge, I referenced the Spruce Eats for additional information.

What is Beef Broth?

Beef broth is a flavorful liquid used in many recipes, including stews, soups, sauces, and casseroles. It is much lighter than a stock or consommé.

Unlike consommé, beef broth is much easier to prepare, and is much more familiar to home cooks. The preparation process is very simple with a flexible ingredient list.

Often, broth is confused with stock. You will also hear people call beef broth “bone broth”. Both words are used interchangeably; however, there are distinct differences with ingredients.

With most recipes, you can use beef broth in place of beef stock, like in a beef stew or casserole, without noticing much difference.

• 
  Vegetable Soup With Ground Beef
• 
  Taco Soup
• 
  Lasagna Soup

Stock vs. Broth

Stock and broth are types of cooking liquids made from water, meat, and vegetables. They are combined and simmered for at least one hour to yield a flavorful cooking liquid you can use to prepare so many recipes with.

While the preparation is pretty much identical in broth and stock, the ingredients are slightly different. 

The key difference between stock and broth is the inclusion of animal bones. Stock is made from animal bones, like bone marrow bones, while broth is made from meat and vegetables.

Stock is usually a thicker, darker liquid while broth tends to be a lighter and thinner liquid. Both are easily interchangeable in most recipes, especially using the store bought versions.

Beef broth is more versatile as it has a less pronounced flavor, while the beef stock is better for enhancing your recipes and giving them a more interesting flavor profile.

How to Make Beef Broth

Unlike beef consommé, making beef broth is a very simple process that you can do in one large stock pot. Simply combine the ingredients and simmer with water until the desired flavor and color is reached. 

Keep in mind that all of these ingredients are flexible. There are no hard and fast measurements for this process, so know what flavors you want to achieve before beginning.

The ingredients used in beef broth:

• Kosher salt and peppercorns
• Leftover beef cuts, cooked or uncooked meat (in this case, beef)
• Vegetables such as onion and shallots (even the skins), celery, carrots, garlic, and leeks. These can be leftover pieces, chopped or added whole.
• Herbs and spices like fresh sprigs of thyme, sage, or rosemary. Use caution to avoid overpowering the broth.

While we won’t go into the entire process, here are the basic steps for preparing beef broth at home:

1. Simply add meat, vegetables, herbs, and seasonings to a pot with at least 1-2 gallons of water (or enough to submerge the ingredients completely). 
2. Bring the water to a boil and simmer on low heat for about 2 hours.
3. Remove any large ingredients from the water with tongs. 
4. Then strain the liquid through a fine sieve or cheesecloth, keeping only the liquid. 
5. Store the liquid in jars in the fridge for up to 5 days. Alternatively, place them in the freezer for up to 6 months. Make sure to leave plenty of room for the liquid to expand if freezing.

Can beef consommé be used instead of beef broth?

Yes, you can substitute beef broth with beef consommé. Keep in mind that consommé is much more flavorful than broth or stock.

If you are concerned about the flavor being too rich for your dish, simply use less consommé or dilute the consommé with a little water.

What’s the Difference Between Beef Consommé and Beef Broth?

Preparation

As mentioned, the process of making beef broth and consommé is slightly different. Consommé will require more steps, and making it is a more delicate process with extra ingredients including egg whites. 

Appearance

Consommé and broth are both amber or brown. However, consommé is a deeper, darker color. Consommé is usually more transparent than broth, which can be slightly cloudy. 

However, the look of each liquid will vary depending on the specific ingredients you use in the preparation. It may also depend on how you make the broth or consommé. For example, if you roast the bones before simmering, the broth will likely become darker. 

Consistency

Beef consommé has a thicker consistency than beef broth due to being reduced in the additional preparation steps used to produce the consommé from the broth. 

Flavor 

Consommé has a more intense beef flavor than broth, which has a milder flavor. 

Uses

Consommé is typically used as an appetizer on its own or with additional fresh herbs or in other recipes as you would use a stock. 

Broth is used in recipes such as soups, stews, gravy, curry, and more. 

What are the Similarities Between Beef Consommé and Beef Broth?

The main ingredients in these two liquids are the same. Both are also made by simmering these ingredients in water over a long period. They can also be used for similar purposes. 

FAQ

Which is better, beef broth or beef consommé?

Beef consommé is richer and will give any dish a boost in flavor and color. However, in some recipes, you may prefer the broth’s more delicate, subtle flavor. consommé also takes longer to prepare, so you may opt for a broth if you’re tight on time. 

What do you use consommé for?

consommé can be used as a light, warming appetizer or consumed as a tea. As the bones release nutrients, it is packed with collagen, which can help improve skin, joints, and heart health. 

Is consommé the same as bouillon?

Bouillon is a version of condensed broth that has been dehydrated to use with water to make an instant broth at home. You can find bouillon cubes at the grocery store near the dried soups. The name ‘Bouillon’ also comes from French, and it simply means ‘broth’. 

It is likely that someone is referring to a beef broth when they talk about bouillon.

The post Beef Consommé vs. Beef Broth: What’s the Difference? appeared first on Southern Cravings.

Served warm in a bowl, this is the perfect way to take your seafood from good to great! I love serving this with a low country boil, peeled shrimp, drizzled over seared scallops, or with tender sweet crab meat! It’s so quick and easy to make. Plus, you likely have all of the ingredients already.

Why I Love this Recipe

Not only is this a pinch to make, it’s also cheap and customizable. I love this recipe because it is so basic and simple to make. If you don’t have fresh herbs on hand, just omit them. Or, trade them out for a cajun seasoning. This is especially delicious with seafood!

And, you can make this all in the microwave! Talk about easy!

Many people simply toss their cooked seafood with a little seasoning and melted butter. But, I think serving warm garlic butter on the side takes your seafood dish to the next level.

Ingredients Notes

• Butter: I like to use salted, good quality butter. Challenge or Kerry Gold are both great brands. I wouldn’t recommend using margarine or any butter substitute.
• Garlic and Seasonings: As I mentioned above, if you don’t have fresh herbs or the recipe’s seasonings on hand, cajun seasoning or seasoned salt will work just fine.
• Lemon Juice: The tang of the lemon really brightens up the rich flavor in this sauce. Feel free to use bottled lemon juice instead of fresh.

How to Make Garlic Butter Sauce

This recipe really comes down to melting the butter and stirring in ingredients. You can make this in the microwave or on the stove. The directions below are for the stovetop, but the recipe card at the bottom of this post provides microwave instructions.

Since this recipe only makes about 2 servings, increase the ingredient amounts as needed.

Cooking Steps

First, gather your ingredients together. Add the butter to a small saucepan and melt over medium heat. Be mindful of the heat setting. It’s very easy to burn butter, and it happens fast!

Be patient and wait as the sticks of butter melt. If it begins to bubble and become frothy, reduce the heat.

Then, add the garlic and give it a good stir. Garlic burns just as easily as the butter, so keep a watch on the color. Continue cooking over low heat for a minute or two, until the garlic is fragrant and aromatic.

Next, turn the heat off and remove the pan from the heat. Add the lemon juice and herbs to the butter. Stir until the ingredients are combined. 

After the mixture is combined, divide the butter into ramekins or small dipping cups for serving.

Alternatively, you can keep the pan on low so the butter stays warm until you are ready to serve with your low country boil or seafood dinner.

Store any unused leftovers in an airtight container for up to 3 days.

Variations

There are so many different recipes for dipping sauces. Most of them start with melted butter. Some include Worcestershire sauce, chili powder, chili sauce, white wine, garlic powder, and other optional ingredients.

Here are a few simple variations for your homemade version:

• Melted Butter
• Melted Butter and lemon pepper
• Melted Butter and garlic
• Melted Butter and lemon juice or lemon zest
• Melted Butter and Cajun seasoning
• To increase the spiciness: Add a pinch of cayenne pepper, hot sauce, red pepper flakes, or tabasco sauce to your liking.
• Add dry white wine to elevate this sauce! This would be particularly delicious served with pasta and scallops. Chardonnay or sauvignon blanc are good options.

What to Serve with Seafood Sauce

This recipe is a classic melted butter and garlic recipe that could really be used on anything. This will complement all of the seafood boil recipes, including a crawfish boil, shrimp boil, king or snow crab legs, lobster, fried shrimp, steamed jumbo shrimp, and any other shellfish you can think of.

FAQ: Garlic Butter Dipping Sauce

How do you make seafood sauce from Old Bay?

To make this recipe with Old Bay seasoning, follow the recipe card below but omit the addition of any extra salt. Instead, add Old Bay (or other Cajun or creole seasonings) one teaspoon at a time. Be sure to taste test the sauce to avoid over-salting.

To avoid overpowering the meal, I’d leave out the addition of a creole or Cajun seasoning if already used on the seafood.

What sauces go with seafood?

Classic seafood sauce recipes include tartar sauce, cocktail sauce, and garlic butter sauce. I recommend serving all three with your seafood dish so guests can choose what they like.

This is a great recipe for dipping shrimp, crab legs, lobster tails, crawfish, or any other ingredient from a seafood boil.

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Garlic Butter Sauce for Seafood

Learn how to make a delicious garlic butter sauce for seafood. With just 5 ingredients, this quick and easy recipe can be whipped up in just minutes. Rich, buttery, and seasoned with garlic and herbs, this is a must when it comes to serving seafood, steak, shrimp, crawfish, crab legs, and just about anything else! Stovetop and microwave instructions included.

Course Condiments, Seasonings & Toppings

Cuisine Cajun

Keyword butter, dipping sauce, Seafood, seafood boil

Cook Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 3 cups

Calories 276kcal

Author Anna Kate

Equipment

• Whisk
• Saucepan

Ingredients

• 8 tablespoons butter salted
• 4 cloves garlic minced
• 1 ½ tablespoons lemon juice
• 1 tablespoon chives freshly chopped
• 1 tablespoon parsley freshly chopped
• kosher salt
• black pepper

Instructions

Stovetop Instructions

• Add the butter to a saucepan over medium heat and cook until melted. Turn the heat to low.
• Stir in the garlic and continue cooking over low heat for 1-2 minutes or until the garlic begins to smell fragrant.
• Add the lemon juice and herbs to the butter stirring to combine.
• Remove from the heat and serve immediately or keep warm until ready to serve.

Microwave Instructions

• To a microwave-safe bowl (I like Pyrex measuring glasses), add the butter and garlic.
• Microwave at 30-45 second intervals, or until melted. Stir periodically to avoid splattering.
• When the butter is melted, add the fresh herbs and lemon juice. Serve warm.

Notes

Add a pinch of cayenne pepper or Old Bay seasoning to increase the spice level. 

To make this recipe with Old Bay seasoning, follow the recipe card below but omit the addition of any extra salt. Instead, add Old Bay (or other Cajun or creole seasonings) one teaspoon at a time. Be sure to taste test the sauce to avoid over-salting.

Nutrition

Calories: 276kcal | Carbohydrates: 2g | Protein: 1g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 242mg | Potassium: 43mg | Fiber: 0.2g | Sugar: 0.3g | Calcium: 19mg | Iron: 0.2mg

The post Garlic Butter Sauce for Seafood appeared first on Southern Cravings.

If you’re preparing your first brisket, this whole process can be rather intimidating. But, a beef brisket is actually one of the easiest ways to feed a lot of people with ease. However, there are a few key things to know before you fire up your oven or smoker.

From making a dry rub, marinating the beef, and preparing to cook, the cooking process for brisket is a long time. In fact, most cook times will extend past the 12 hour mark, especially if you are preparing a whole brisket.

After all that cooking time, it’s easy to become impatient and begin slicing and shredding the moment the brisket comes off the heat. However, diving into the brisket before it’s had a chance to rest will be a total waste of a beautiful beef brisket and all of your hard work. Plus, you will likely be left with a dry and chewy result.

What “Resting” Means

The resting process is the method of allowing a piece of meat to sit at room temperature after it’s finished cooking. This allows the natural juices to redistribute for beautifully tender meat. Whether you are smoking, roasting, or grilling, letting the meat rest is essential for a delicious, juicy meal.

Since brisket is a tougher cut of meat, resting is critical for a tender and moist final result. If you slice right into the brisket as soon as it’s finished cooking, juices will escape and leave you with a tough, dry piece of meat.

Typically, resting is encouraged for many large cuts of meat, like a whole turkey, prime rib roasts, pork butts, lamb, briskets, and more. It’s even helpful for smaller cuts like chicken breast, steaks, and pork chops. The resting period helps the meat’s juices to redistribute and reabsorb into the meat for a juicier finished product.

Here’s how it works with brisket: As brisket cooks, the collagen, muscle fibers, and other connective tissue in the meat breaks down. Collagen helps create a thicker liquid in the brisket, which keeps the meat moist. Allowing brisket to rest lets the collagen firm up to thicken the juices inside the brisket.

How to Rest Brisket

The first step to resting meat is removing it from the heat source (grill, oven, etc.). Then, remove any foil or butcher paper. Transfer the brisket to an aluminum pan, cutting board, or other dish that can catch juices, and allow the meat to rest for at least one hour, or until you are ready to serve.

As it rests, the internal temperature of the meat will continue to rise another 5-10 degrees. This is also called “carry-over cooking”. It’s also easy to overcook your meat using this method if you don’t know what you’re doing.

Best Internal Temperature for Brisket

For the best results, the internal temperature of the brisket should reach about 200 degrees Fahrenheit before serving. However, it’s recommended to remove the brisket around 190 degrees. This way, the juices have time to redistribute and the carry-over cooking can increase the temperature without overcooking the meat.

Using an internal meat thermometer is the only way to ensure you are reaching the correct internal temperature.

Tips for Buying Brisket

If you’re cooking brisket for a smaller group of people, you’ll want to start with choosing between the point or the flat.

A brisket point has a stronger beef taste because of the higher fat content, making it super moist. The flat is much leaner and lays flat, hence its name. The flat is much easier to cut/slice and cook.

Opt for a whole packer brisket (the pectoral muscle of the cow) for a large gathering. This cut of meat can yield up to 20 pounds (or more) of brisket. If you don’t have access to a smoker, cooking a brisket in the oven overnight is an excellent way to prepare a whole brisket – practically hands-off!

The ideal brisket should have a good fat cap, as this will aid in keeping the brisket juicy when cooking. It’s also essential to look for a brisket that has a more evenly cut flat. Choosing an uneven brisket can result in the thinner pieces being overcooked and dry.

How long should the brisket rest?

Resting smaller pieces of meat, such as pork chops, steaks, or chicken breast, is much different than resting a brisket. Smaller cuts only require a few minutes of rest time at room temperature, while a brisket needs a one hour rest between before serving time.

No matter the cooking method (smoking, roasting, etc.), cooked brisket should rest for at least one hour but not more than two hours. After more than a couple of hours at room temperature, the brisket starts to get cold, and reheating it can cause it to dry out.

If you are concerned about retaining heat, you can tent it loosely with foil or place a wrapped brisket in an empty cooler.

Note: Do not let brisket rest overnight as it will develop harmful bacteria.

Tips for Brisket

Do you rest brisket wrapped or unwrapped?

For best results, rest the brisket unwrapped as it needs circulating air for this step. Additionally, keeping a brisket wrapped will trap heat in with the meat. This heat will keep cooking the meat, so you’ll likely have an overcooked, dry brisket.

It’s not necessary to cook brisket in butcher paper or aluminum foil; it’s up to you and your preferences. Cooking brisket unwrapped will offer a delicious smoky, charred outside. However, it’s easy for brisket to become dried out when cooking it this way.

Wrapped brisket helps trap the moisture inside the meat and allows you to cook the outside bark to your desired appearance. If you’re debating butcher paper versus aluminum foil, butcher paper will help create a moister brisket.

Should I rest my brisket in a cooler?

You can rest your brisket in a cooler if you’re cooking your brisket further in advance. A cooler helps the brisket maintain its heat for longer by slowing down the cooling process. This means the brisket can stay at a safe temperature for longer before you cut into it.

If you’re planning on eating brisket 1-2 hours after cooking it, you can rest it in a room temperature setting, like on a cutting board.

What temperature should a brisket be after resting?

Brisket should be removed from the heat at around 190°F to reach the ideal temperature of 203°F during the initial resting period. It’s common for meat to rise a few degrees as it’s resting (known as carry-over cooking), so it’s necessary to remove it slightly before it reaches the ideal internal temperature.

What to serve with brisket

• White Alabama BBQ Sauce
• Pickled Onions
• Pasta Salad
• Baked mac and cheese
• Twice baked potatoes
• Smashed red potatoes

More side dishes…

The post How Long to Rest Brisket appeared first on Southern Cravings.

Pork steaks and pork chops are both popular cuts of pork, but they are quite different. Pork steaks are taken from the shoulder area of the pig and are usually thicker and tougher than pork chops. Pork chops, on the other hand, are taken from the loin area and are typically more tender and leaner. When deciding which to cook, it really comes down to personal preference and what you are making.

Pork steaks are often mistaken for pork chops, but there are a few key differences between the two. Pork chops are cut from the loin, which is a long, lean muscle that runs along the back of the pig.

Pork steaks, on the other hand, are cut from the shoulder. Also referred to as a boston butt or pork butt, the shoulder is a tough, muscular area that is full of flavor.

Pork has long been an American staple at backyard bbqs. It’s cheap and readily available at your grocery store. Plus, there are so many different pork cuts available, including pork tenderloin, pork belly, sirloin chops, shoulder chops, pork cutlets, and more.

Save this page so you can reference the difference between two commonly confused cuts of pork.

What is a pork steak? 

Also called blade chops, blade steak, blade roast, or pork shoulder steaks, a pork steak is cut from the shoulder of the pig. Essentially, it’s a “steak” sliced off a much larger cut of pork shoulder.

Pork steaks are usually cut into thick, hand-sized pieces – much larger than pork chops. Typically, this type of meat has a high fat content and is a popular choice for braising or slow cooking.

Pork steaks are usually tougher and require a longer cooking time than pork chops. Because of this, they’re ideal for slow cooking, stewing, and braising. While you can also grill or fry pork steaks, they might yield a tough, chewy result.

How are pork steaks supposed to be cooked?

When cooking pork steaks, it is important to use a moist cooking method, such as braising, to prevent them from drying out.  One of the best ways to prepare this cut is to slowly roast it in the oven for several hours.

Related: Oven Roasted Pork Shoulder

While the recommended internal temperature of a pork shoulder (or steak cut) is 160F, I recommend cooking on a low setting until the internal temperature reads 200F. This allows all the connective tissues to break down and distribute fatty juices throughout the cut of meat, making it incredibly tender and easily shredded.

What are pork steaks cut from?

A pork steak, also called a blade steak, is a cut of pork that’s taken from the shoulder blade of the pig.

What is a pork chop?

Pork chops are a popular cut of pork that’s best for grilling. This piece of meat is cut from the loin, which is a long, lean muscle that runs along the back of the pig. This cut is sold as bone-in as well as boneless chops and is tender and juicy when cooked properly.

If you’re looking for a good cut of meat to grill, pork chops are the best option.

Pork chops are cut from the loin, meaning it’s a tender cut, which is great for grilling or frying. They are typically cut thick and contain a T-shaped bone if sold bone-in. Because they are much leaner than pork steaks, pork chops will dry out quicker and are best cooked over a higher heat with a shorter cooking time.

How is a pork chop supposed to be cooked?

Pork chops are delicious seared in a skillet, grilled, baked, and even slow cooked. Because it’s a lean cut, pork chops will not shred, so braising for long periods of time isn’t recommended.

To avoid drying out pork chops, my preferred way to prepare pork chops is on the grill or in a cast-iron skillet.

• After searing on both sides, I remove the pork chops when the internal temperature reads about 120F.
• Then, allow the meat to rest on a cutting board until the temperature rises to your desired doneness.

The heat will carry over from the skillet and the internal temperature will continue to rise the longer the meat rests.

Can pork chops be a little pink?

Contrary to popular belief, it is ok for pork chops to be pink in the center. With the exception of ground pork, this myth has long been busted!

As long as the pork chops are prepared to the proper temperature, the meat is safe to eat.

What is the difference between pork chops and pork steaks?

Being able to differentiate the different cuts of pork means choosing the best choice for your dish. Here is a quick breakdown of the information above.

Variety of Cut

When most people think of pork, they think of pork chops. However, there is a big difference between pork chops and pork steaks.

Pork chops are cut from the loin, which is a leaner part of the pig, while pork steaks are cut from the pig’s shoulder, which has a lot of fat.

Appearance

Pork steaks have a more marbled look due to the large amount of intramuscular fat and are larger in comparison. Pork chops are much smaller in size with little to no fat and marbling. Depending on the cut, the pork chop could be bone-in or boneless.

Cooking Methods

Pork chops are best cooked quickly over high heat in a skillet or on the grill, while pork steaks benefit from a slower cooking method like braising. Pork steaks are an excellent substitute for pork shoulder and are perfect for pulled pork sandwiches, loaded nachos, or even shredding without the bun.

Because they are much leaner than pork steaks, pork chops will dry out quicker and are best cooked over a higher heat with a shorter cooking time, while pork steaks are more forgiving and can be cooked for a longer period of time.

Cost

Typically, pork steaks are cheaper than pork chops – mainly because there is less meat on the pig for pork chops, which makes them more difficult to produce. However, there are some nuances with the cost, depending on where you live.

Flavor and Nutrition

Pork steak and pork chops are both delicious, but which one is better for you? A pork chop is one of the leaner cuts of meat, so it has less fat and calories. A pork steak is a bit fattier, but it’s also juicier and will reheat and freeze much better than pork chops. Both require seasonings, brines, or flavorful marinades to enhance the mild flavor.

Related Questions

Are pork steaks more tender than pork chops?

Because of the fattier tissue, pork steaks are much more tender than pork chops. However, pork chops can be juicy and tender if prepared properly.

Can you substitute pork steaks for pork chops in a recipe?

Because of the size and fat tissue, I don’t recommend using these cuts interchangeably. If you choose to substitute one for the other, adjustments to cooking time and temperature will likely be necessary.

What is the best way to tenderize pork?

To tenderize pork before cooking, break up the tough muscle by using a meat mallet. Place the pork in a zip-top bag, and hit the meat with the mallet evenly across the surface. Be careful not to go overboard and flatten the meat.Alternatively, marinades with acid, like citrus juices, vinegar, or wine will naturally tenderize the meat.

What seasonings go well with pork?

Seasonings and herbs that go well with pork include rosemary, cumin, garlic, paprika, chili powder and more. Alternatively, store-bought dry rubs are an easy way to get the flavors and spice you are looking for.

How do you make pork more flavorful?

Marinade, brine, or apply a dry rub to add flavor to pork.

The post Pork Steaks vs. Pork Chops (The Difference) appeared first on Southern Cravings.

Pulled pork is a great way to feed a crowd because the cooking process is almost hands-off. Plus, pork is cheap and easy to work with.

All you need to do is figure out how much pork you need per person, a good dry rub recipe, and an in-oven meat thermometer. 

For the best pulled pork, you want to cook the meat low and slow. Cooking at higher temperatures will give you a tough result that’s difficult to shred. Slow cooking at low temperatures gives you a tender, succulent cut of meat that is perfect for shredding!

Looking for a great recipe? This is the best pulled pork recipe to make in the oven. It’s perfect for beginners!

What cut of meat is best for pulled pork?

There are many different cuts of pork and it can get confusing fast. 

A pork shoulder or pork butt are the best cuts of meat for shredding. Often, the terms pork shoulder and pork butt are used interchangeably at grocery stores. While they are from the same areas of the pig, there are slight differences:

• Pork Butt: Also known as Boston Butt, this cut is from the upper shoulder. Pork butt is a fattier cut of meat which makes it perfect for shredding. 
• Pork Shoulder: Also known as Picnic Shoulder, this cut is slightly leaner and comes from only a part of the shoulder – from the front leg portion of the hog. 
• Other cuts, like pork roast or pork loin, are not recommended for shredding.

The pork shoulder and butt cuts are packaged as large cuts of meat with a generous amount of fat. Whether you are smoking or roasting the meat to shred, both options are fantastic choices for pulled pork.

How to Make Pulled Pork

Pork butt is a fatty cut that contains a lot of connective tissue. That’s why it’s a great choice for cooking slowly for long periods of time in the oven or smoker. 

If you do a quick Google search, you will see that there are millions of different ways to make pulled pork. 

The number one tip is to make sure you give the pork plenty of time to cook.  If the meat is cooked too quickly, the fat, connective tissues, and muscle fibers won’t have a chance to break down, so the meat will be full of gristle and tough.

For the best results, set your grill or oven to 225F – 250F degrees. Depending on the size of the cut, the cooking time will take hours – probably most of the day. For slow cooking, estimate about an hour per pound of meat.

I recommend seasoning the pork the night before. Choose any BBQ spice rub of your choice. I prefer a spice mixture with chili powder so you get the smoke flavor without having to use a smoker. 

Apply the seasoning generously on all sides of the meat. Then, wrap in plastic wrap (Press N’ Seal is my personal favorite) and refrigerate overnight.

If you notice the meat is overly fatty, you can trim away some of the fat cap, but resist the urge to trim away too much. As the meat cooks, any large pieces of fat will render and “self-baste” the meat, adding flavor and moisture. Don’t forget to smoke or roast the meat with the fatty side facing up.

While the smoker or oven is preheating, allow the meat to rest on the counter to come to room temperature. Even though it will be cooked at a low temperature, adding cold meat to a hot oven or smoker will extend the cook time.

What temperature should pulled pork be cooked to?

While pork is safe to eat at 145F, you will want to cook pork shoulder much longer than that to allow the piece of meat to reach its sweet spot. 

The best internal temperature for pulled pork is 205F degrees. At this temperature, the meat is juicy, succulent, and will shred with minimal effort. 

While it’s safe to consume at a much lower temperature, the connective tissues will still be intact. If you stop the cooking process too soon, the meat will not shred and will be tough and lack flavor.

The best way to monitor the internal temperature of the meat is to invest in an in-oven digital meat thermometer. The thermometers are inserted into the meat so you can monitor the cooking process without ever opening the oven door!

The meat will continue cooking after you remove it from the heat, so it’s safe to let it begin resting at around 195F degrees. Alternatively, it’s safe to continue cooking until 205F. But don’t let it cook too far past this point as the meat will begin to dry out.

Either way, allow the meat to rest for at least 30 minutes before shredding. This allows the juices to redistribute so the pulled pork will be super tender and moist. Plus, it’s much easier to shred after it has cooled.

At what temperature will a pork butt stall?

During cooking, the internal temperature of the pork will rise quickly, then stall at around 140F-160F degrees. It’s called “the stall” because the meat seems to stop cooking during this time and “stalls” for a few hours.

Understandably so, this process makes many home cooks nervous and impatient. It’s important to resist the urge to increase the cooking temperature during this time in an attempt to skip the stall altogether.

As nerve-wracking as it can be, know the temperature will begin to climb again after a few hours. The best advice is to plan ahead for this time. 

How to Shred Pulled Pork

After the pork has reached 200F-205 degrees, it’s time to shred. There are a few different ways to shred slow-cooked meat…

Using shredding claws is the recommended method. Similar to forks, these “claws” are excellent tools for quickly shredding large cuts of meat with minimal effort.

Using your hands is the easiest way to make sure you pull out any gristle pieces of meat. However, the meat should be cool enough to handle before you use this method. 

Alternatively, forks are a good solution to shredding meat. Face two forks together at the center of the meat. Then, pull away at the same time to shred. Continue doing this until you reach the desired consistency.

After shredding, use the meat for BBQ sandwiches or serve it as the main entrée with several side dishes. Drizzle homemade BBQ sauce and serve!

Related Posts

• How Much Pulled Pork Per Person?
• Can You Freeze Pulled Pork?
• Oven Roasted Pork Shoulder
• BBQ Dry Rub Recipe
• Nachos (for leftovers)
• Vegetable Soup (with leftover pulled pork)

Side Dishes for Pulled Pork

• Southern Pineapple Casserole Recipe
• Old Fashioned Southern Squash Casserole
• Homemade Garlic Bread
• Herb Roasted Potatoes
• Southern-Style Mac and Cheese

The post Best Internal Temperature for Pulled Pork appeared first on Southern Cravings.

Hot dogs and hamburgers are always a quick and easy option for hosting afternoon cookouts. But, pulled pork is easy, delicious, and an inexpensive way to feed a crowd. Plus, you can easily stretch the meat to serve more people.

While calculating the portions isn’t as easy as counting hot dogs and hamburgers, it’s a pretty simple formula that takes the guesswork out of hosting large gatherings.

For a great pulled pork recipe that’s easy and hands-off, I recommend an oven-roasted pork shoulder!

How Much Pulled Pork Per Person

A good rule of thumb is to estimate about 1/3 pound of cooked pulled pork (or boston butt) per person. It’s what most BBQ experts recommend and is a sure-fire way to make sure you don’t run out of food.

During the cooking process, the meat will shrink about 40-50%, losing about half of its weight in moisture and fat as it cooks. This applies to all cooking methods, including smoking, grilling, roasting the meat, and even in a slow cooker.

Of course, weights differ from boneless and bone-in pork shoulders.

Boneless

For boneless cuts of pork shoulder, estimate 1/3 pound of cooked pulled pork per guest. Remember, the cooked pork will only weigh about half as much as the raw pork after cooking.

Here’s the basic formula:

[ Guests x 1/3 ] x 2 = Pounds of Raw Pork Needed

Example: Let’s say you’re roasting a pork shoulder for 24 people. When you divide the number of guests into thirds, you are left with 8. That is the amount of pork you will want to serve to your guests. When you multiply that number by 2, you get the amount of raw pork you will need to purchase.

[ 24 x 1/3 ] = 8 pounds of meat to serve; 8 x 2 = 16 pounds of raw pork needed

[ 24 x 1/3 ] x 2 = 16 pounds of raw pork needed

Using this formula, you should purchase 16 pounds of raw boneless pork shoulder to feed 24 guests.

Bone-In

The formula for bone-in cuts requires a small adjustment to the formula due to the weight of the bone and the extra fat that comes on these cuts. 

Instead of 1/3 of a pound of cooked meat, estimate one-half pound of meat per person. The math is much easier for this version. Simply purchase one pound of raw pork shoulder per person to account for shrinking and the weight of the bone and extra fat.

Using the same example above, here is the formula in action:

[ Guests x 1/2 ] x 2 = Pounds of Raw Pork Needed

Things to Consider

Depending on the type of gathering, the menu, and who is attending, you may be able to serve less meat.

The Menu

The pulled pork is likely the star of the show, but what else is on the menu? Will pulled pork be the main dish? What about side dishes? 

If you are hosting a potluck, you will likely have enough food to fill out your menu. So, there won’t be any need to stress over the meat’s portion sizes. However, if you’re keeping it simple with only another side or two, consider increasing the portion size.

Guests

If the guest list includes a lot of children, you may have plenty of leftovers using the one-third of a pound per-person formula.

In this case, you could scale the portions back to 1/4 pound per child. But, that complicates the calculations a little too much for me. I’d much rather have too much food leftover than not enough pork.

On the other hand, if most of your guests have bigger appetites, you could easily increase the portion size.

Sliders or Buns?

Think about how you are serving the pulled pork. Serving pork sandwiches will fill your guests up faster so they will be less likely to return for seconds.

Hamburger buns hold about 5 ounces (one serving) of meat. But, pork sliders are great for smaller portions, holding about 2.5 ounces per bun. Plus, they can play a little trick on the stomach and the eyes, helping guests feel fuller faster.

Type of Event

Usually, people eat more at a formal, sit-down even than at a more casual event. 

Your guests will likely eat more if there’s a specific “dinner” time than if the food is available throughout the event’s duration. When people are mingling and socializing, the focus is less on food.

Pulled Pork Calculator

If you want quick answers, the chart below shows how much meat you need to serve 1/3 pound and 1/2 pound of cooked pulled pork. Consider this your BBQ per person calculator! 

How to Store Leftover Pulled Pork

For any leftover pork, place in an airtight container and store in the refrigerator for about 3 days.

Don’t forget to add the juices to the leftovers to keep the meat as moist as possible.

Ideas for Leftover Pulled Pork

You can always offer to send guests home with some leftovers. Alternatively, you can freeze leftover pork shoulder.

Use the leftovers within a few days. Use them on BBQ sandwiches, loaded nachos, or stir into a pot of vegetable soup.

The post How Much Pulled Pork Per Person? appeared first on Southern Cravings.

Pulled pork shoulder or Boston butt is usually made in large batches on the smoker, grill, or in the oven. Because it’s such a large cut of meat, there’s generally a lot leftover. 

Barbecue enthusiasts may be wondering how to use up all of the leftover meat. Instead of eating pulled pork for breakfast, lunch, and dinner, freeze your leftovers to use up in soups, sandwiches, tacos, and more.

Making Pulled Pork

A pork shoulder (also known as pork butt) is one of the most delicious and versatile cuts of pork. It can be prepared on the smoker, grill, oven or from a slow cooker recipe.

This cut of meat is easy to season and can adapt to complement whatever you are serving. I recommend using a simple rub as a starting point so you can easily adapt the flavors as needed.

For any pulled pork recipe, the key is to cook it low and slow so it shreds into beautiful pieces of tender, juicy pork. The meat is so tender it literally falls apart!

Whether you are smoking or roasting, the optimal shredding internal temperature for pork is 205 degrees internally. This temperature can be read with an internal meat thermometer. Many of them are safe to use in the oven and smoker.

Once the meat has cooled, you can use forks, shredding claws, or your hands to pull the meat apart. After serving, the leftover pork can be stored in the refrigerator for 3-5 days or transferred to the freezer to save for a later date.

Storing Pulled Pork in the Fridge

How do you store leftover pulled pork?

The best and safest way to store leftover pulled pork is in the refrigerator. After you are done serving the pork, add the leftovers to an airtight container and place in the fridge for 3-5 days. 

How long is pulled pork good for in the fridge?

Pulled pork is best before the 3-day mark. The flavors are still high-quality and the meat hasn’t dried out. 

You will know when the pulled pork is bad as it will have a bad smell and taste “off” – much like rotten eggs or ammonia. For this reason, it’s best to label your containers so you can track when your leftovers are the freshest.

Freezing Pulled Pork Shoulder or Butt

There’s nothing worse than defrosting meat to find it is now flavorless and dried out. To avoid wasting your hard work, follow the proper steps for the best quality flavor and great tasting leftovers. 

Tip: Save the cooking juices that begin to coagulate in the cooking dish or in the leftovers container. Make sure these juices and fatty pieces are added to the leftovers for freezing.

To maintain good quality, wait until the meat has completely cooled before the freezing process. I recommend separating individual portions and placing them in a large resealable freezer bag. Then, label the bag with the freeze date. 

You can either use a vacuum sealer to remove the excess air from the bag or you can do this manually by sealing the bag half-way, then pressing as much air as possible out of the bag. 

If you know you will freeze a portion of the meat, keep some sections of the shoulder whole instead of shredding. This will help the meat maintain moisture and flavor.

Is it better to freeze cooked or raw pork?

If you are freezing larger cuts of meat like a pork butt, you can freeze it raw or cooked. For smaller cuts like pork chops or tenderloin, it’s best to freeze before cooking instead of after.

How do you freeze raw pork shoulder?

To freeze an uncooked pork shoulder, tightly wrap the raw meat in plastic wrap and place in the freezer for up to 3-5 months. Wrap the shoulder in multiple layers to minimize risk of freezer burn.

Can I freeze pulled pork with sauce?

It’s best to freeze the pork without any sauce on the meat. But, the pork can still be frozen with or without bbq sauce. 

Depending on the type of bbq sauce, the ingredients may not stand up to freezing, defrosting, and reheating.

Defrosting Pulled Pork

How do you thaw frozen cooked pulled pork?

There are two ways to thaw frozen pulled pork. 

Method 1: Defrost in the refrigerator

Remove the bag of pork from the freezer and place in the refrigerator overnight to defrost. Avoid leaks by putting the bag in a casserole dish while thawing.

Method 2: Defrost in water

While you wouldn’t want to thaw uncooked meat this way, defrosting cooked meat is perfectly safe and much faster using this method.

1. Place the bag of frozen pork in a large bowl of warm  water, switching out the water every 30 minutes or so.
2. Depending on the amount of meat you are defrosting, this process usually takes an hour or two.

How long is pulled pork good after thawing?

Depending on how long the pork was in the refrigerator before freezing, the meat should last around 3 days.

Reheating pulled pork

On the stove top:

The best way to reheat frozen pulled pork is in the skillet. This is one of my favorite ways! This method is best when the meat is the star of the dish. Use this method for dishes like sandwiches and nachos.

If you are adding the pork to soup, there’s no need to reheat. Just add the thawed pork to the soup during cooking. Be careful not to overcook. The pork should only need about 10-15 minutes to adjust to temperature.

In the oven:

You can also slowly warm pulled pork in the oven. To a casserole dish, add the pork and any juices you may have saved.

If your pork is still whole and not shredded, shred the pork so it heats up more evenly. Cover the dish with foil and place in the oven (225 degrees) for about 30 minutes or until warmed through.

Add barbecue sauce (if desired) and continue cooking until warmed through.

In the microwave:

Reheating the pork in the microwave is the most convenient option, but not recommended as it can dry out the meat.

Place the meat in a microwave safe container and cook at 1 minute intervals until warmed through. Be sure to stir between intervals.

Whether the meat has been roasted or smoked, it’s still possible to enjoy a delicious meal from frozen pork shoulder.

Recipes for using pulled pork leftovers:

• Pulled pork tacos
• BBQ pork sandwiches – top with pickled onions and white Alabama BBQ sauce.
• Pulled Pork Nachos
• Vegetable Soup with Leftover Pork

The post Can you freeze pulled pork? Freezing, Defrosting, and Reheating Pork Shoulder appeared first on Southern Cravings.

Let’s face it: Mashed potatoes and roasted turkey are basically the vehicles for Thanksgiving gravy, right?

Plus, it’s a great tool to spruce up holiday leftovers the next day.

If you are adding this to your Thanksgiving menu, don’t forget about these classics:

• Mashed Potatoes (IP Method here!)
• Cranberry Sauce
• Homemade Cornbread Dressing
• Oven Roasted Turkey
• More Holiday Recipes, Thanksgiving Side Dishes

Best Turkey Gravy

Making turkey gravy from drippings has always been an intimidating feat and a stressful one at that. There’s never been an easy way to make gravy right before you serve a big holiday feast.

You remember: The turkey is finally ready to serve. There’s hungry vultures circling the kitchen counter, an electric cutting knife spraying turkey debris, and there you are attempting to scoop boiling-hot turkey drippings from a roasting pan into a sauce pan to make the gravy. Don’t forget not to burn the flour!

Gone are those days! This recipe cancels all of the chaos out of making gravy right before dinner. Instead, you can make this ahead of time and keep it warm on the stove or in a slow cooker. There’s no more panicky gravy making or worrying about enough drippings – it’s a no-stress gravy recipe!

What is gravy made of?

There are many types of gravy: chicken gravy, turkey gravy, brown and white gravy.

For the most part, all gravies consist of a liquid, fat, and a thickener. Typically, the liquid and fat come from the juices the meat releases during cooking, which pools in the bottom of a roasting pan.

The fat comes from the top layer of the drippings, or butter if you aren’t using drippings. This layer will begin to form as the drippings cool.

The trouble with drippings is that 1) you have to wait until the meat is cooked before making the gravy and 2) there’s a chance there aren’t enough drippings to make the gravy.

The liquid is almost always the drippings that are underneath the fat. Broth or stock is often substituted when there aren’t enough drippings. In some gravies, milk is also used.

Thickeners for gravy are flour and cornstarch. Making gravy with flour can be tricky as flour burns very easily, which can ruin your entire batch of homemade gravy. Therefore, many people use cornstarch instead.

How to Make Homemade Turkey Gravy

To make the best homemade gravy, keep your kitchen running efficiently with these product recommendations:

• Roasting Pan
• Baster
• Saucepan
• Whisk
• Slow cooker (if you are making this ahead of time!)
• Gravy boat

This is a basic gravy recipe. Depending on the way the turkey was seasoned, you may need to add additional herbs and seasonings to the gravy. 

Herbs that complement gravy well:

• Thyme
• Sage
• Rosemary
• Garlic

Preparing this recipe requires a few basic steps:

1. Warm the drippings or broth.
2. Melt the butter in a saucepan.
3. Make the roux for the gravy.
4. Cook until thickened.
5. Serve or keep warm.

Roux for gravy

Making a roux will make a good many people shy away from making any recipe, but it’s a foundational skill when learning how to cook.

A roux is a simple mix of flour and butter that results in a thick paste cooked to a variety of shades depending on the use of the roux.

The secret to not burning a roux is to maintain enough heat to melt the butter and brown the flour without scorching them both.

Using an induction stovetop, I recommend medium-low to medium heat. 

1. Melt the butter and continue cooking just until it begins to froth and foam, then add in the flour a little at a time.
2. Continue whisking until the ingredients are well-combined, then add more flour.
3. Continue the process until the butter and flour are well incorporated and the roux has reached the desired color.

For turkey gravy, a light brown color, or blonde roux, is just right!

After the roux is complete, the liquid will be added to the pot and whisked until the desired thickness is reached.

Gravy from turkey drippings

Making gravy from turkey drippings is the truly authentic way for delicious gravy. The herbs and seasonings are already incorporated into the liquid released from the bird so there is little more to do! 

The steps are mostly the same: Warm the drippings (if not already), make the roux, combine, and cook until the desired consistency is reached.

Gravy without turkey drippings

If you are in a pinch, you can still make great turkey gravy with broth or stock instead of the drippings. In fact, learn how to make bone broth and store in your freezer for soup and holiday season.

As mentioned before, the trouble with making gravy from turkey drippings is that your bird may not release enough drippings to get the job done and you have to wait until the last minute to make the gravy.

However, the process to make the gravy with stock or broth is the same as the drippings:

• Warm the stock or broth in a saucepan.
• Make the roux in a separate saucepan.
• Combine the warm liquid with the flour and butter mixture.
• Whisk and continue cooking until the mixture is thickened to your liking.

Make ahead turkey gravy

Whether you are making gravy with or without the drippings, it’s easy to make this ahead of time and avoid the last minute scramble to carve the turkey, make the gravy, and get everything on the table while it’s hot…all while everyone’s watching!

Freezing Turkey Gravy. Flour-based turkey gravy (like this recipe) can be made ahead of time and frozen for up to four months. Freeze in zip top bags, mason jars, or ice cube trays.

A few days before the holiday, remove from the freezer and defrost in the refrigerator. Warm on the stove top and serve.

Keeping Gravy Warm. After the gravy has reached the desired consistency on the stove, carefully transfer to a slow cooker and place on the “keep warm” or “low” setting for up to several hours. Stir occasionally to prevent separating.

When it’s time to serve, ladle into a gravy boat and place on the table.

Print

Easy Turkey Gravy (with Drippings or Stock!)

Learn how to make easy turkey gravy from scratch! Once you taste this delicious, creamy gravy, you will never go back to the packet again. Using only 3 ingredients, this gravy can be made ahead of time with turkey drippings, broth, or stock and then kept warm in a slow cooker.

Course Thanksgiving Recipes

Cuisine American

Keyword fresh herbs, gravy, Sauce, Thanksgiving, turkey

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 728kcal

Author Anna Kate

Ingredients

• ¼ cup butter or fat from off the top of the drippings
• ¼ cup all-purpose flour
• 2 ½ cups turkey drippings or broth*
• kosher salt
• black pepper

Instructions

With Drippings:

• Skim off 1/4 cup of fat from the top of the drippings and set aside. Discard the remaining fat.
• Place the remaining drippings on low heat in a saucepan on the stove to keep warm. If necessary, add additional broth to the drippings to make 2 1/2 cups of liquid.
• In a separate saucepan, heat the fat over medium heat. Slowly add the flour one tablespoon at a time while whisking constantly until the flour and fat is well incorporated. [mv_schema_meta name=”Make a roux”]
• Gradually add the warm drippings, whisking constantly to avoid lumps. Once the liquid has been added, continue simmering until the gravy reaches desired thickness, about 7-10 minutes. Whisk frequently.
• Season as desired.

Without Drippings:

• In a large saucepan, warm the broth or stock on medium-low heat.
• In a separate saucepan, melt 1/4 cup of butter over medium heat. Slowly add the flour one tablespoon at a time while whisking constantly until the flour and fat is well incorporated.
• Gradually add the warm broth or stock, whisking constantly to avoid lumps. Once the liquid has been added, continue simmering until the gravy reaches desired thickness, about 7-10 minutes. Whisk frequently.
• Season as desired.

Notes

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

Make Ahead Tips:

• Make up to 3 days ahead of time (without drippings) and store in the fridge. Warm before serving.
• Freezing Turkey Gravy. Flour-based turkey gravy (like this recipe) can be made ahead of time and frozen for up to four months. Freeze in zip top bags, mason jars, or ice cube trays. Defrost in the refrigerator. Warm on the stove top and serve.

Keeping Gravy Warm. After the gravy has reached the desired consistency on the stove, carefully transfer to a slow cooker and place on the “keep warm” or “low” setting for up to several hours. Stir occasionally to prevent separating. When it’s time to serve, ladle into a gravy boat and place on the table.

What to serve with gravy:

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

Mashed Potatoes (IP Method here!)
Cranberry Sauce
Homemade Cornbread Dressing
Oven Roasted Turkey
More Holiday Recipes, Thanksgiving Side Dishes

Recommended tools used in this recipe:

• Nordic Ware Roaster with Rack
• Gravy Boat with Saucer
• Crock-Pot 3-Quart Round Manual Slow Cooker

Nutrition

Serving: 1grams | Calories: 728kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 79g | Saturated Fat: 32g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 35g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 157mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 0.01g | Calcium: 2mg | Iron: 0.2mg

The post How to Make Easy Turkey Gravy (with Drippings or Stock!) appeared first on Southern Cravings.

Best practices for thawing your turkey safely

If you are looking for a great Thanksgiving turkey recipe, here’s a complete guide to cooking the perfect bird.

Thaw your turkey in the refrigerator

Slowly thawing your turkey in the refrigerator over the course of a few days is the best and safest way to thaw your turkey.

It may seem counterintuitive to thaw your turkey in the cold of your fridge, but keeping it refrigerated ensures that it never warms beyond a safe temperature, which can enable dangerous bacterial growth and can lead to food poisoning.

How long does it take to thaw a turkey in the refrigerator?

The amount of time it will take for your turkey to fully thaw in the refrigerator depends on how large your bird is. A very small bird that is less than 12lbs can thaw in 1-2 days, while a 24lb turkey will take as long as 6 days.

To make sure your turkey is ready for your holiday event, determine how long you will need to thaw it as soon as you buy it and set a calendar reminder on your phone for the day that you need to move it from the freezer to the fridge.

So, how long does it take to thaw a turkey? Here’s a breakdown:

How to quickly thaw a turkey

With all of the commotion of the holidays, it’s easy to forget to pull your turkey in time for it to fully thaw in the refrigerator. The good news is if you’re reading this article you probably are planning ahead of time and will have plenty of time to safely thaw your turkey in the refrigerator for days before your Thanksgiving feast. 

The best way to quickly thaw a turkey is by submerging it in cool water. Again, it’s important to use cold water not hot water to ensure it’s kept at the proper temperature.

Plan on changing out the water every half-hour — that means no leaving it in the sink unattended overnight. It will still take several hours to thaw your turkey in the sink with constant monitoring, so it’s best to use this method the day before your feast and then leave it in the fridge overnight.

Common mistakes people make when thawing their turkey

The most common reasons people improperly thaw their turkey is because they simply don’t know what they are supposed to do, or if they are in a time crunch and are trying to cut corners.

DON’T: Thaw your turkey in the microwave

You might be used to using your microwave’s “defrost” setting when you’re behind on the evening’s dinner, but thawing your turkey in the microwave is a big no-no. Microwaves are unpredictable in terms of wattage and power, so using them to defrost meat often causes inconsistent thawing, and sometimes even partial-cooking. That means that some of your bird will be dry and tough, while other spots might turn out raw!

Luckily, standard microwaves are only large enough to even attempt to thaw the tiniest of turkeys.

DON’T: Leave your turkey out to thaw overnight

Leaving your turkey out of the fridge overnight is a quick way to thaw it, but risks bacterial growth and food poisoning. Even when thawing, meat should always be stored in the coldest part of your fridge, and once you reach 40 degrees Fahrenheit you begin to risk perishability. 

DON’T: Thaw your turkey in hot water

Similar to leaving your turkey out to thaw, thawing your bird in warm or hot water risks bacterial growth and food poisoning. Make sure that the water you use is very cold, and that you change the water every half hour.

DON’T: Thaw your turkey in a sink without sanitizing before and after

It’s possible to thaw your turkey in a bath of cool water, but this method risks contaminating either your turkey or anything else you place in your sink after. Make sure you thoroughly scrub your entire sink basin and drain with a food-safe disinfectant before AND after thawing your bird in the sink. This ensures that any bacteria in the sink from previous dirty dishes is killed, and the bacteria that can form from raw turkey doesn’t contaminate the colander of green beans you drain later on either.

The post How to Thaw a Turkey Safely appeared first on Southern Cravings.

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:

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:

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.

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.

• Southern Cornbread Dressing
• Sautéed Green Beans with Almonds
• Homemade (Bourbon) Cranberry Sauce
• Mashed Potatoes
• Green Bean Casserole
• Deviled Eggs
• Thanksgiving Turkey Cheeseball
• More Holiday recipes

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!

Print

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 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 3 hours hours 50 minutes minutes

Servings 16 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

Calories: 498kcal | Carbohydrates: 4g | Protein: 77g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 258mg | Sodium: 496mg | Potassium: 846mg | Fiber: 1g | Sugar: 2g | Calcium: 53mg | Iron: 3mg

The post A Guide to Cooking a Thanksgiving Turkey + Recipe! appeared first on Southern Cravings.

We purchased a 25-pound box of peaches from The Peach Truck. This article is an honest review of my experience and how I used the product. I was not compensated in anyway for this article. All opinions are my own.

If you want to skip the review and go straight to the tips on freezing fresh peaches, click here. Otherwise, enjoy the review of my experience with The Peach Truck!

The Peach Truck Experience and Review

Recently, I purchased a 25-pound box of peaches from The Peach Truck.

Growing up near Georgia, I knew what was possible when it came to these delicious fruits. And I wasn’t going to settle for anything less than juicy, running-down-your-arm peach perfect deliciousness!

Let me tell you, The Peach Truck certainly delivered! Those were some of the best peaches I’ve ever had. We had so many to use up, so I gave some to neighbors, ate a few (skin and all!), dropped them in smoothies, over vanilla ice cream, and froze several pounds for later use.

Ordering and pick-up with The Peach Truck

The ordering and pick-up experience was a total cake walk! I placed my order online, and waited in peach-craving agony until my delivery date arrived. Then, I drove to the pick-up location, grabbed my box, and headed home!

I was really concerned that my peaches were going to go bad before I could figure out what to do with them, but they had specific instructions to ripen your peaches so you can enjoy them in their prime.

When you receive your box of peaches, they will all be slightly under-ripe. The folks at the truck will tell you to take them home, lay them out on your counter or kitchen table and give them 1-2 days to fully ripen.

My peaches all ripened at various times throughout the next week, so I was easily able to plan for each peach project!

When the peaches are ripe, they will have a slight “give” to them when you gently squeeze them.

How many peaches are in a 25-pound box?

Peaches are available to purchase in 25-pound boxes from The Peach Truck. The number of peaches will vary depending on the size. My box had around 30-35 peaches (roundabout), but I’ve read where others have enjoyed as many as 50 peaches!

What can I do with peaches from a peach truck?

Let me count the ways!

Ways to use up fresh peaches:

• Freeze for smoothies, pies, baking projects later
• Can them for fresh peaches all year-round
• Peach preserves/jams/jellies
• Eat them skin-on, peeled, or sliced over ice cream
• Serve them over angel food cake with vanilla ice cream and whipped cream
• Add to a Classic Ambrosia Salad or fruit salad
• Peel and slice them over yogurt and granola for breakfast or a healthy snack

Out of all of the delicious ways to enjoy them, freezing is the best way to ensure you can enjoy peaches all year round without sacrificing flavor.

Ready to see how it’s done?

How to: Freezing Peaches

Freezing fresh peaches is an easy (and fast!) way to make sure your produce doesn’t go bad before you can enjoy them. If you plan on baking with these later, freezing is a great way to maintain the freshness and flavor.

When you are ready to bake, simply defrost (you will likely need to drain), and follow your recipe for baked goods.

If canning peaches was as simple as canning tomatoes, I’d can peaches all summer long. But, because peaches aren’t as acidic as tomatoes, they require a special process that cannot be safely achieved through the hot-packing method.

Since I am not an avid canner, freezing is the next best thing.

You don’t need to blanch or toss in lemon juice for this method. Simply peel, slice, and freeze.

Steps to freezing peaches:

1. Peel the peaches. This isn’t strictly necessary if you are in a huge rush, but it saves you from having to thaw and peel them when you’re ready to use them. If you are having trouble peeling them by hand, blanch them in boiling water for 1-2 minutes and then plunge them into a bath of ice water.
2. Next, slice and pit them, and lay them in a single layer on a parchment-lined baking sheet. You can also spray the baking sheet with cooking spray without affecting the flavor.
3. Freeze them for several hours on the sheet until they are frozen through, and then repackage them in a freezer-safe zipper bag or in a vacuum-seal bag. Getting as much air out of the bag as possible will help save your peaches from freezer burn.

Tips for the Best Frozen Peaches

Keeping peaches from turning brown

Some recipes call for sugaring or using lemon juice to to prevent the peaches from browning. Unless you are ultra-concerned with the appearance of the fruit, sugaring or tossing with lemon juice isn’t completely necessary.

There may be some browning in a few spots, but it won’t affect the flavor or texture of the fruit.

In the photo below, you can see some slight browning. These peaches were frozen prior to these photos, then defrosted. So if you are concerned about discoloration, this is a real-life example of how “brown” they will turn.

Since we typically use our peaches in morning smoothies, we skip adding the extra ingredients. There was a little browning in some areas, but that’s usually hidden pretty well after baking or blending.

If you want to err on the side of caution, toss the peeled and sliced peaches in a tablespoon of lemon juice, then follow the instructions to freeze below.

Depending on the way you want to highlight the peach, sugared peaches or peaches with lemon juice may or may not work for your recipe. Here are a few things to keep in mind when sugaring peaches or tossing with lemon juice:

• If you prefer bright beautiful slices of peach and don’t mind the added acidity of lemon juice to your pie or jam, you can use frozen peaches that were tossed with lemon juice.
• If you are using sugared peaches, make sure that you adjust the sugar levels in your recipe to account for the added sweetness of your fruit!

Freezing Peaches Whole

We usually recommend peeling and slicing your peaches before freezing them, but it’s also possible to freeze them whole. Simply put them in a freezer bag and squeeze out as much air as possible, or vacuum-seal them. 

The downside of freezing peaches whole is that it takes a long time for the whole fruit to thaw so that you can remove the pit.

Ways to use frozen peaches

Here are some great ideas for using FROZEN peaches in cooking, baking, and more:

1. Peach sorbet or ice cream
2. Fresh and fruity drinks and cocktails
3. Jams, jellies, and preserves

FAQ: Frozen Peaches

Print

How to Freeze Fresh Peaches

Learn how to freeze fresh peaches without blanching, sugar, or lemon juice! This easy method is perfect for saving those juicy, fresh peaches for smoothies, cobblers, jams and more for later use.

Course Cooking Guides

Cuisine American

Keyword fresh fruit, peaches, preserving, stone fruit

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Freezing Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Author Anna Kate

Ingredients

• Peaches

Instructions

• Peel and slice the fresh peaches.
• Add the sliced peaches to a parchment-lined baking sheet
• Place the baking sheet in the freezer for at least 4 hours or overnight.
• After freezing, place peaches in a freezer-safe bag and store in the freezer for up to 6 months.

Notes

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

Some recipes call for sugaring or using lemon juice to to prevent the peaches from browning. Unless you are ultra-concerned with the appearance of the fruit, sugaring or tossing with lemon juice isn’t completely necessary.

Nutrition

Serving: 1grams

The post How to Freeze Fresh Peaches appeared first on Southern Cravings.

Some people grew up enjoying sweet and tangy BBQ sauce at every cookout, while others grew up coating their food in rich and spicy BBQ sauce. What do all these people have in common? They each think that their BBQ sauce is the best.

So, what are the different types of BBQ sauce? What sets them each apart from the last? Which BBQ sauce reigns supreme? Well, that last question may be up for interpretation, but I can break down the rest for you.

By the time you’ve finished reading this guide, you’ll know everything there is to know about BBQ sauce.

What is BBQ Sauce?

BBQ sauce, also referred to as barbecue sauce, is a sauce that is used as a marinade, condiment, or spread for meat and other foods cooked in the barbecue cooking style.

It’s not meant to moisten food, as any liquid in BBQ sauce evaporates during the cooking process. It does, however, add a ton of rich and savory flavor to any dish. 

For many years after first being introduced to early colonists by Native Americans, the barbecue way of cooking remained an exclusive tradition of southern and East Coast states.

Over time, the different regions adapted their own unique BBQ sauce styles based on the local flavors.

Eventually, the barbecue cooking style spread all over the country, but the types of BBQ sauce we know today are still categorized by the region they originated in.

When to Use BBQ Sauce

Most often, you will see BBQ sauce served on the side of barbecued meat as a condiment. However, in some cases, the sauce is cooked with the meat. This can yield delicious results, as long as it’s done the right way.

When it comes to BBQ sauce, 9 times out of 10 it contains some form of sugar. Because sugar burns at 265°F, grilling it allows for a good chance that the sugar will burn, causing the sauce (and, in turn, the meat) to taste bad.

If you want to add BBQ sauce to your meat during the cooking process, your best bet is to add it when the meat is roughly 10 minutes away from being fully cooked.

This gives the sauce enough time to caramelize and add flavor without burning. If you’re cooking meat that requires lower temperatures, like oven-roasted ribs, then you can layer the sauce on earlier than you normally would—about an hour before completion.

Types of BBQ Sauce

Styles of BBQ sauce vary depending on which region of the country you’re in. Some are thick and spicy, while others are thinner and tangy.

If you ask 10 people from 10 different regions what true BBQ sauce is, you’ll likely get 10 different answers. That being said, all types of BBQ sauce can be broken down into 4 main categories.

Tomato-Based BBQ

This is the most common type of BBQ sauce.

Most tomato-based BBQ sauces use ketchup as the base, which contributes to the thickness of the sauce. Tomato-based BBQ sauce is thick, tangy, and sweet.

The most popular tomato-based BBQ sauce, and probably the one you’re most familiar with, is Kansas City BBQ sauce.

Regions like Texas, Memphis, and St. Louis typically use tomato-based BBQ sauces as well.

Vinegar-Based BBQ

This type of BBQ sauce is a North Carolina staple. It’s thinner than tomato-based BBQ sauces and tends to be spicier as well.

It typically doesn’t include any tomatoes and makes a fantastic pairing with pulled pork, as the lighter flavors balance out the heavy, fatty meat.

In the Western Carolina region, small amounts of ketchup are used in the sauce, but not enough to change its thin texture.

Mayonnaise-Based BBQ

When you think of BBQ sauce, mayonnaise as an ingredient might seem a bit strange.

If you find yourself in Alabama, don’t let anyone hear you say that! Alabama is famous for its white BBQ sauce, made with mayonnaise as the base.

Mayonnaise-based BBQ sauce, or white BBQ sauce, is thinned out with lemon juice and vinegar, then flavored with various spices and typically served with chicken.

Mustard-Based BBQ

South Carolina is the only region that uses a mustard-based BBQ sauce.

It’s most common in the area between Charleston and Columbia, which many believe to be due in part to the large population of Germans in the area.

Generally paired with pork dishes, this type of BBQ sauce is thin and spicy. It’s commonly made with yellow mustard, vinegar, sugar, and spices.

BBQ Sauce FAQ

The post Best Types of BBQ Sauces appeared first on Southern Cravings.

The Mother Sauces

A mother sauce is a building block on which most other sauces are built, sweet and savory.

They are most commonly made with a roux as a thickening agent, cover a wide spectrum of colors and flavor palettes, and are used all around the world in different types of cuisine.

Almost all sauces from any cuisine in the world share common properties with the five mother sauces and are thought of as secondary sauces.

Importance of Roux

Roux is the foundation of three out of the five mother sauces: béchamel, Espagnole, and velouté. 

It uses equal parts of starch and liquid or fat and is most commonly made from wheat flour and butter.

Roux acts as the primary thickening agent for these sauces, and also lends a rich, nutty flavor to the sauces that require a darker roux. Commonly, this is used in hearty stews and soups, like French Onion Soup or Beef Stew.

Béchamel

Bechamel is the simplest mother sauce to make and is made from just milk, flour, butter, and seasoning. It uses a white roux as the base and often seasoned with flavors like onion and nutmeg. 

Bechamel is sometimes referred to as white sauce, and can quickly be transformed into a cheese sauce perfect for a macaroni and cheese or casserole dish.

Velouté

Velouté is also quite simple to make and combines any variety of stock with a blonde roux. It can be made with chicken stock, veal stock, or can be transformed into a white wine sauce with a splash of wine and cream. 

Velouté is rarely the end result, but instead, it is the base for things like gravy, tomato bisque, and Swedish meatballs.

Espagnole

Espagnole is a brown sauce, made from the darkest type of roux for a rich flavor.

It is typically made with beef broth, tomato paste, and spices, and with a splash of red wine and fresh herbs can be transformed into a Bordelaise to pair with a decadent steak. It can also be added to soup or risotto to add a rich, deep flavor.

Hollandaise

Hollandaise, possibly the best-known of the five mother sauces, is the famous yellow sauce made by emulsifying egg yolks, butter, and lemon juice. 

Hollandaise was originally called Sauce Isigny, and it is most typically used for eggs benedict and in canapés. It is a temperamental and difficult sauce to make and easily breaks if the temperature is not perfect. 

It is most often found poured over Eggs Benedict.

Tomato

Classic French tomato sauce utilizes a roux, but the more common Italian-style spaghetti or pizza sauce is thickened with tomato paste (or reduced tomatoes if you prefer to avoid canned foods). 

Italian and French cuisines are not the only places tomato sauce is used — there are a wide variety of tomato sauces around the world, including Rogan Josh (Indian lamb curry), North African Shakshuka, and salsas and enchilada sauces in South and Central American cuisine.

Ways to use the mother sauces

The five mother sauces are most commonly used in French cuisine but can be found in cuisines all around the world.

Having a fundamental understanding of the sauces, and of roux in general, will help you be a stronger chef no matter what you are cooking. 

Sauces like pizza sauce, white wine sauce, and all types of gravies are related to the five mother sauces.

But it doesn’t end there, other dishes use them in ways that you might not think of as “sauce”, such as glazed spare ribs, corn chowder, tomato bisque, green bean casserole, and creamy chicken divan casserole.

FAQ about the five mother sauces

The post The 5 French Mother Sauces appeared first on Southern Cravings.

Every home cook should have a roux recipe tucked away in their back pocket! From a light roux to a dark brown roux, these are your bases for cream sauces to make gravy, macaroni and cheese, cheese sauce and more. Roux is the base of so many dishes that it is almost impossible to list them all. While it may seem intimidating if you’ve never made roux before, it’s actually quite simple, and mastering it will allow you to make dozens of different types of sauces.

What is a Roux?

At its core, roux is a simple mixture of equal parts of fat and all purpose flour cooked together to form a thickening agent for sauces, soups, and stews. Like a thick paste. Typically, butter serves as the fat of choice, though other options like vegetable oil, bacon grease, or animal fats can be used depending on the desired flavor profile.

A good roux will be smooth in texture and coat the back of a wooden spoon. You will find that the thickening power of each roux varies: a lighter roux has the most thickening power while a darker roux has the least thickening power. 

A roux is the main source for four out of five “mother sauces” in cooking: bechamel, velouté, Espagnole, and tomato. Hollandaise, the fifth of the mother sauces, uses egg yolks and butter as opposed to a roux base. If you’ve ever eaten gravy, macaroni, and cheese, or gumbo, you have already tasted a roux-based dish! 

3 Types of Roux

There are three different types of roux, categorized by color: white, blonde, and dark. The different colors are achieved by the length of cook time, but the ingredients will be roughly the same. 

White roux

White roux is the lightest in color and flavor, cooked only until the raw flour taste dissipates. It has the strongest thickening power and is commonly used in white sauces such as béchamel or velouté, imparting a subtle richness without overwhelming other ingredients. White roux is cooked briefly, typically for just 2-3 minutes, ensuring it retains a pale hue and a light, silky texture.

As you stir in the flour to your butter (or other fat), you will notice the mixture thickens quickly. To prevent burning or darkening the roux too much, keep the stove on medium low heat while continuously whisking. As soon as the roux begins to smooth, remove it from the heat. The finished roux mixture should coat the back of a wooden spoon.

Recipes Using a White Roux:

• Green Bean Casserole
• Chicken Divan
• Seafood Mac and Cheese
• Southern-Style Mac and Cheese
• Best Oven-Baked Mac and Cheese Recipe

Blonde roux

Blonde roux is cooked slightly longer than its white counterpart, developing a golden hue and a slightly nutty flavor. It’s a versatile option, lending depth to soups, gravies, and creamy sauces without overpowering delicate ingredients. Blonde roux is cooked for around 5-7 minutes, striking a balance between flavor and thickening power.

Recipes Using a Blonde Roux:

• How to Make Easy Turkey Gravy
• Seafood Lasagna
• Turkey Pot Pie
• Crustless Chicken Pot Pie

Dark roux

Dark roux is the boldest and most intense of the three, boasting a deep brown color and a rich, complex flavor profile. Cooked for a longer duration, often 10-15 minutes or more, dark roux develops a nutty aroma and a deep caramelization that adds depth and so much flavor to dishes like gumbo and étouffée.

It’s important to note that a darker roux has less thickening power than a white or blonde roux. It’s crucial to monitor the roux closely during cooking to prevent burning and achieve the desired depth of flavor.

Recipes Using a Dark Roux:

• Thick and Hearty Irish Beef Stew with Guinness

What Fat is Good in a Roux?

While butter is the traditional choice for roux, other fats can impart unique flavors and textures to your dishes. Bacon grease adds a smoky richness, while oils like canola or vegetable provide a neutral base for flavors to shine. Animal fats such as duck, turkey, or chicken offer a robust, savory profile that pairs well with hearty Southern fare. Choose a fat with a high smoke point to prevent burning during cooking.

Can You F​reeze a Roux?

Yes, you can freeze roux for future use, extending its shelf life and saving time in the kitchen. To freeze roux, simply portion it into ice cube trays and transfer to the freezer until solid. Once frozen, transfer the roux cubes to a resealable bag or container for easy storage. When ready to use, simply thaw the desired amount in the refrigerator or microwave before incorporating into your recipe.

Can You Fix a Broken Roux?

If your roux becomes lumpy or separates during cooking, fear not! Simply whisk in additional warm liquid, a little at a time, until the desired consistency is achieved. Avoid adding cold liquid, as this can cause the roux to seize up and form clumps. With patience and a gentle hand, you can salvage even the most stubborn roux.

How to Add Liquid to a Roux

When incorporating liquid into a hot roux, it’s essential to use warm or hot liquid to prevent lumps and ensure smooth incorporation. Gradually add the liquid to the roux, whisking constantly to create a smooth, homogenous sauce. Adding cold liquid can shock the roux, causing it to seize and form clumps, so be sure to heat your liquid before adding it to the mixture.

Expert Tips for Making a Roux

• Use a heavy-bottomed pan to prevent burning and ensure even cooking.
• Whisk constantly to prevent lumps and achieve a smooth texture.
• Cook roux over medium heat to control the rate of browning and avoid scorching.
• Allow roux to cool slightly before adding liquid to prevent splattering and ensure a smooth sauce.

Substitutions in Roux

The most basic roux is made from flour and butter, however, there are plenty of substitutions you can make if you eat a gluten-free or dairy-free diet, or if you simply have different ingredients on hand.

Substituting flour

To make a gluten-free roux, or if you prefer not to use flour, you can substitute it with other types of starches. 

Cornstarch and arrowroot slurry are good gluten-free options, or you can use rice flour if you want a similar nutty flavor that you would get from wheat flour.

Substituting liquid

Pan drippings the most common liquid base for roux, however, most fatty liquids will work just as well. Common liquid substitutions include broth or stock, olive oil, coconut oil, milk, or even bacon grease. 

If you are vegan or need a non-dairy option, vegetable stock is a great, flavorful option.

How to Make a Roux

To make a simple roux, use equal parts of butter and flour and slowly heat in a saucepan or pot on the stove over medium-low heat. 

1. Melt butter over medium-low heat.
2. When the butter is frothy, whisk in the flour – a little at a time. Stirring constantly with a whisk.
3. Continue adding the flour and whisking until a light-colored roux that is slightly “puffy” and is beginning to bubble.
4. Continue cooking to desired color or until recipe indicates.

A white roux will take less than five minutes, while a darker roux might need to cook for up to twenty minutes. Make sure to stir or whisk it continually so that it does not burn. 

Roux FAQ

Can I use gluten-free flour to make roux?

Yes, gluten-free flour can be used to make roux, though it may require slightly different cooking times and techniques to achieve the desired consistency.

How long can I store roux in the freezer?

Roux can be stored in the freezer for up to 6 months, though it’s best used within 3 months for optimal flavor and texture.

Can I make roux in advance and store it?

Yes, you can make roux in advance and store it in the refrigerator for up to a week, or freeze it for longer storage.

How do you know when a roux is done?

Aside from the cooking time listed if you are following a specific recipe, color is the primary indicator when your roux is ready.

A white roux will only take a couple of minutes to cook, and will be very light in color. A medium roux will typically take 10-15 minutes to cook and will reach a color almost of peanut butter. Dark roux will take up to half an hour to cook, and will reach the color of milk or dark chocolate, depending on how dark your recipe calls for.

Roux will also begin to develop a rich, nutty aroma as it reaches the medium coloration, which will grow stronger as it darkens.

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The post 3 Types of Roux and How to Make Them appeared first on Southern Cravings.

Whether you’ve got mountains of leftover mashed potatoes from Thanksgiving or a small container from last night’s dinner, there are tons of creative ways to revive them to their former glory, or transform them into completely new dishes. 

How to reheat leftover mashed potatoes

Microwaving is the easiest way to reheat mashed potatoes, but simply popping them into the microwave for a few minutes can leave you with a grainy, gluey mess. 

For better results:

• Put your leftover mashed potatoes in a glass dish, cover it with a damp paper towel, and microwave for 1 minute.
• Fluff the potatoes, add in a few tablespoons of butter, and continue microwaving in increments of 30 seconds until they are warm all the way through.

If you have a little more time to prepare, consider reheating your potatoes in the oven. Again, the secret is to add a little bit more fat to ensure your potatoes remain creamy and moist rather than dry and gluey. 

To reheat them in the oven:

• Preheat your oven to 375 degrees and mix a little extra cream, milk, or sour cream into your mashed potatoes.
• Spoon the potatoes into a lightly greased glass baking dish, cover with foil, and bake them for 30-40 minutes.

Recipe ideas to transform leftover mashed potatoes

You can always recreate dinners with leftovers, using one side from one meal and another side from another meal. Pair with a fresh protein and you’ve got a brand new meal that no one would suspect as leftovers!

If you prefer to repurpose leftovers into something more creative, there are tons of ways to incorporate leftover potatoes into dishes that will taste completely new.

Mashed potato cakes

To make mashed potato cakes, make a patty from leftover potatoes, eggs, shredded cheese, and whatever mix-ins you have on hand: ranch dressing, veggies, ham, etc. Mix all of your ingredients together, and add in a little extra flour if needed until the potatoes firmly hold their shape. Cook your mashed potato cakes in a skillet or air fryer.

Potato dumplings

It’s easy to transform your leftover mashed potatoes into soup dumplings. You will need a ratio of 1 cup of potatoes to one egg and ½ cup of flour, plus seasonings to taste. (We recommend trying any blend of salt, pepper, garlic powder, thyme, rosemary, and/or parsley!) Simply mix all of your ingredients together to form a stiff dough, adding additional flour to get the right consistency. After you’ve rolled out your dough and cut it with biscuit cutters, you can boil the dumplings in your favorite stock or soup.

Potato croquettes

Potato croquettes are a satisfying appetizer, and no one will know that they are made from leftovers! To make croquettes, mix your leftover mashed potatoes with parmesan cheese, chopped chives, and a few tablespoons of flour. Roll them into small balls (about the size of a golf ball) and put them in the fridge to cool for at least an hour. Coat the potato balls first in beaten egg yolks and then in breadcrumbs. Shallow-fry or air-fry them until golden brown. 

Shepherd’s pie

Shepherd’s pie is easily one of the most popular ways to repurpose mashed potatoes. Use browned ground beef or lamb and veggies to form the base of your dish and then top with an even layer of mashed potatoes. For best results make sure the mashed potato layer completely covers and seals the meat and veggies!  Bake it in the oven until your leftover potatoes start to brown.

Potato bread or rolls

Potato bread is a wonderful way to make use of your leftover mashed potatoes. Turn uninspired leftovers into light, fluffy potato bread — perfect for your next sandwich, or make dinner rolls to accompany a pasta bar feast. This bread is especially good for peanut butter sandwiches and French toast.

Other potato dishes:

• Smashed Red Potatoes
• Twice-baked potatoes
• Baked Potatoes

Eating leftovers until they are gone helps you reduce your food waste and grocery bill — but it doesn’t have to be boring!

Make a huge batch of mashed potatoes over the weekend and try new and inspired leftover dishes throughout the week, or simply transform last night’s extras into something completely different. 

FAQ about leftover mashed potatoes

The post Ways to Use Up Leftover Mashed Potatoes appeared first on Southern Cravings.

Regardless of the cooking method you use, the extensive amount of connective tissue in both beef and pork ribs requires slow cooking of some kind.

Whether the cooking method is roasting, smoking, or grilling, the key to juicy, succulent ribs is cooking them at low temperatures over long periods of time.

So, how do you know what kind of ribs to use when, and does it actually matter? Pretty soon, you’ll be cooking up all kinds of ribs like a pro!

Beef Ribs vs. Pork Ribs

Types of Beef Ribs

In the past, beef ribs have gotten a bad reputation for being tougher cuts of meat. Unfortunately, that’s how many slabs are still served – tough, chewy, and requiring lots of gnawing. Once you’ve mastered how to properly cook them, you’ll get perfectly tender ribs every time.

Attached to the bone by connective tissue, beef ribs need to be tenderized through low and slow cooking to achieve the soft, mouthwatering texture you’re looking for. Beef ribs have increased in popularity in the barbecue world in recent years, with people falling in love with their delicious flavor and primal appearance. 

Now, let’s break down the 3 main types of beef ribs.

Short Ribs

Short ribs come from the beef chuck of an animal and consist of the lower part of the cow’s ribcage (ends of the ribs), near the breastbone and toward the belly, and are known to be the meatiest of all beef ribs.

They are also known as an “English cut”, or barbecue ribs, braising ribs, or fancy cut ribs.

Their name comes from the fact that they are typically cut shorter than other ribs, at about 2 to 3 inches long. Short ribs can be cooked on the grill or in a smoker, but the most popular way to cook them is by braising them. While this cut isn’t eaten like a typical slab of ribs, this beefy cut is fantastic for stews, chilis, and soups.

You’ll find many restaurants serve braised beef short ribs with a delicious red wine sauce. These are absolutely delicious served with mashed potatoes or gnocchi.

Flanken-Style Ribs

Flanken-style ribs are taken from the same part of the cow as short ribs but are cut differently. 

Rather than the traditional thick cut of the short ribs, flanken-style ribs are thinly cut at about half an inch thick. They’re high in fat, ultra beefy, and are popular in Asian and Mexican cuisines. 

If you’ve ever had kalbi-style beef at a Korean barbecue restaurant, then chances are you’ve had flanken-style ribs. These types of ribs are best cooked at a high heat on the grill or by being braised.

Baby Back Beef Ribs 

Baby back ribs come from the upper part of the ribcage and taken from around the loin – the muscle that runs down the back on either side of the spine. 

Baby back ribs are curvier and shorter than spareribs, or back ribs. They typically wind up consisting of a lot of bone and fat, with just a small amount of meat between the bones. The best way to cook baby back beef ribs is low and slow on the grill or in the oven.

Also, back ribs are the same ribs found in bone-in ribeye steaks and prime rib roasts. 

Because these are some of the most desirable and profitable cuts of beef, butchers tend not to leave much meat left on the baby back rib slabs they sell. 

Types of Pork Ribs

Pork ribs are undoubtedly the most popular types of ribs. When cooked right, they’re tender, juicy, and flavorful. They’re so delicious, you forget how messy they are until you look in a mirror afterward and thank your lucky stars that you remembered your rib bib! 

So, which is best for your next BBQ? Well, let’s go over the 4 main types of pork ribs.

Spareribs 

Spareribs come from the lower section of the ribcage and extend around the stomach. Because they come from the stomach region instead of the back region, spareribs are fattier than the baby back cut. 

Meat from this region is typically used to make bacon or pancetta, with the remaining meat left attached to the ribs and sold off as spareribs. Spareribs, also known as back ribs, are flatter than baby back ribs and are generally cut around 6 to 8 inches wide. 

The most tender and juicy spareribs are yielded by braising, smoking, or grilling.

Baby Back Ribs

Baby back pork ribs come from the top section of the pig where the backbone meets the ribcage. 

Contrary to how it sounds, these ribs do not come from baby pigs. The name ‘baby back ribs’ actually comes from the fact that these ribs are shorter spare ribs (or back ribs). Because they’re smaller in size at about 3 to 6 inches wide, baby back ribs take less time to cook than other types of ribs. 

This is a less fatty, leaner cut than spareribs and is most often cooked low and slow on the grill, in the oven, or in the smoker.

St. Louis-Style Ribs

St. Louis style ribs are cut from the belly of the hog after the belly has been removed. They include some of the rib bone and its attached meat, along with a narrow portion of the backbone. 

Their name comes from the way meatpacking plants in St. Louis would cut the ribs: Essentially, these are similar to spare ribs but cut and trimmed into a rectangular shape and closely resemble baby back ribs.

Because they come uniform in shape, they tend to be a bit easier to work with and are best prepared low and slow on the grill, in the smoker, or in the oven.

St. Louis-style ribs are the meatiest and most flavorful cut of ribs. There is a lot of bone that yields a high amount of fat giving them a lot of flavor and tenderness. 

Country-Style Ribs

Country-style ribs are unique in appearance, as they’re the only types of ribs that are boneless. Cut from the chuck eye roll, these are often referred to as pork shoulder steaks. While you might find a “bone” in them on occasion, this is not a rib bone but the scapula or a bit of the shoulder blade.

Because these are cut from the shoulder area of the pig, specifically the fatty, muscular section of the shoulder blade near the loin, these are best cooked low and slow for the most tender results. 

Country-style ribs consist of lean meat layered with flavorful fat. While they aren’t technically ribs, they are referred to as ribs because of the similar flavor profile and texture. 

Side Dishes for Ribs

• Deviled Eggs
• Pasta Salad
• Baked Beans
• Mashed Potatoes
• Green Beans
• Caprese Salad
• Roasted Asparagus

More Helpful Resources

FAQ About Ribs

The post A Guide to the Different Types of Ribs appeared first on Southern Cravings.

Onions are one of the few foods that can be served in multiple ways, such as grilled, fried, caramelized, or served raw on sandwiches and salads, as garnishes for tacos…the list goes on! Their versatility makes them an extremely valuable addition to any dish. 

With that said, onions aren’t known for being rich in nutrients, nor are they functionally necessary for a recipe. If you omitted them, the recipe would still work but with less flavor.

As a member of the allium family, onions are also related to garlic and chives. Different types of onions add that punch of flavor that can be sweet, savory, pronounced, or understated. It’s up to the home cook to decide!

Uses for Onions

Onions have been used in cooking for centuries! It’s a humble bulb that is inexpensive and a necessary addition to many dishes.

They make up one-third of the classic mirepoix, a base for soups that includes a mixture of onions, carrots, and celery. The base is also known by other names such as the Italian soffritto, Germany’s Suppengrün, or the Holy Trinity of Cajun cooking. Each variation uses a different combination of onions and vegetables to add texture and flavor to soups, sauces, stocks and more.

The issue that many homecooks face is deciding which onion is best to use. From the difference between a sweet onion and yellow onion to which are best for martinis. These are excellent questions to ask as you are learning more about ingredients.

Different Types of Onions You Should Know

Yellow Onions

What they are used for: All recipes! Especially good for caramelizing, adding flavor to soups, stews, broths or stocks, casseroles, and more. They are excellent in a French Onion Soup.

The head honcho of the onion tribe! Yellow onions are arguably the most popular onions available. They can be used in place of just about any other type of onion in recipes.

In fact, if a recipe doesn’t specify which onion to use, you can almost certainly assume to use a yellow onion.

Encased in a brown, parchment-type of skin, yellow onions are actually bright white on the inside. They are pretty pungent in flavor and aroma.

In fact, most of my dinner recipes call for a yellow onion as they are ideal for many uses, including vegetable soup, pot roast, adding flavor to broths, and more.

Sweet Onions

What they are used for: Salads, relishes, fresh salsas, garnishes, etc.

These are squatty-looking versions of the yellow onion, but are sweeter in flavor. Sweet onions are THE onion for caramelizing and giving dishes a gentle, more subtle flavor. They aren’t as punchy in flavor as white or yellow onions.

They also make great onion rings! Sweet onion varieties include Vidalia, Walla Walla, Maui, and others.

White Onions

What they are used for: Guacamole, salsa, tacos, burgers, prepared salads (potato, macaroni, etc.)

White onions fall between yellow and sweet onions and red onions. They aren’t quite as strong as a red onion but leave less of an aftertaste. 

Many restaurants serve this on the side to top your pulled pork sandwich or burger, along with pickles, lettuce, and tomato.

Red Onions

What they are used for: Salads, grilling, and pickling

Raw red onions give a deep purple color to salads and sandwiches and end with a peppery, spicy flavor! This is probably one of the most flavorful onions and one that is often omitted in restaurants due to its strong aftertaste and aroma.

These onions are great for grilling, roasting, and pickling which softens the flavor for burgers, tacos, and sandwiches.

Shallots

What they are used for: Sauces and dressings

Shallots are very mild in flavor and sort of a bulb-shaped, garlic-onion hybrid. Most frequently used in French Cooking, shallots are great for vinaigrettes and sauces.

If you do not have a shallot, you can likely substitute any other onion you have.

Scallions

What they are used for: Asian and Mexican cooking and garnishes

Scallions, also known as green onions, are two-toned in flavor. With the exception of the roots, they are edible from bulb to stem. In recipes, scallions are generally the white bulb part of the onion, while the green onion are the stems.

In Chinese cooking, scallions are used in stir-frys, soups, and braised dishes. They have a milder flavor than other onions. The green stems are commonly used as garnishes to tacos and plated dishes.

The post Different Types of Onions and Their Uses appeared first on Southern Cravings.

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.

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Print

Beef brisket in the oven

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!

Course Dinner Recipes

Cuisine American

Keyword beef, brisket

Prep Time 15 minutes minutes

Cook Time 12 hours hours

Additional Time 12 hours hours

Total Time 1 day day 15 minutes minutes

Servings 16

Calories 176kcal

Author Anna Kate

Equipment

• Meat Shredding Claws
• In-Oven Digital Meat Thermometer
• Disposable Aluminum Pan

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

Serving: 1 | Calories: 176kcal | Carbohydrates: 0.04g | Protein: 23g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 90mg | Potassium: 375mg | Fiber: 0.01g | Sugar: 0.002g | Calcium: 6mg | Iron: 2mg

The post Beef Brisket in the Oven appeared first on Southern Cravings.

There’s nothing better than a big bowl of pasta…especially with a delicious sauce! There are endless combinations of unique noodle shapes and sauces to create the most delicious, and comforting, meal. 

It’s incredible how simple ingredients, like a basic noodle, a little sauce, herbs, or a drizzle of good quality olive oil can yield the best pasta dishes! What’s even better? Pasta can be eaten at any time of the year!

How do I choose the right pasta shape?

Ultimately, the type of noodles won’t change the flavor, but it will impact the way the pasta shape holds onto the sauces, herbs, or seasonings of the dish.

Here are the five main shapes of pasta: 

1. Tubes: common examples include penne and ziti. Pasta in tubular shapes are ideal for holding hearty sauces, especially ones with ridges like Rigate, that hold even more goodness in the grooves.
2. Ribbons: common examples include Pappardelle and Lasagna and other wide, flat noodles. These are usually served with heavy, creamy sauces. Wide, flat noodles are sturdier than shorter shapes. The wider the noodle, the heavier the sauce!
3. Rods: common examples include spaghetti, linguine, angel hair or other “long” rod-shaped noodles. These go best with olive oil-based sauces which coat the noodle completely. 
4. Short Cuts: common examples include smaller, shapely noodles, like Farfalle, Rotelle, or Radiatori. These have little pockets and crevices where flavors dive in and meet your tastebuds with every bite!
5. Stuffed: common examples include Tortellini and Ravioli. These are filled with cheese, meats, and/or vegetables. They go great with a simple drizzle of olive oil with herbs, or into soups and casseroles.

Pasta Shapes & Names

Different pasta shapes complement different pasta dishes. Some of these are more common to cooks in the U.S., but there are a few with funny names like Pappardelle, that are specific to a region or area.

Here are the most common pasta shapes and sauces to go with them:

Lasagna Noodles

Lasagna! Also named after the popular layered dish of sauce, cheese, and this flat, wide noodle. This is the ultimate comfort food!

Rotelle Pasta

Rotelle gets the award for being the cutest noodle on the list. This round shaped noodle is commonly referred to “wagon wheels” and popular with kids because of the small shape that’s easy to grab.

This noodle goes well with cream and tomato sauces and in pasta salad dishes. 

Gnocchi

Gnocchi is like the potato dumpling of Italian noodles. This “pasta” is made from cooked, mashed potatoes, flour, and eggs. Then, they are rolled out and cut into small dumpling shapes. These are best served with a savory white or red sauce.

Spaghetti

Spaghetti is a classic that everyone is familiar with! It’s also similar to Cappellini (Angel Hair) and Bucatini.

Bucatini is thicker than spaghetti noodles and hollow. Goes best with an eggplant and sausage sauce!

Ziti Noodles

Macaroni Noodles

We commonly associate this short, tubular noodle with the American classic Macaroni and Cheese. But this noodle is quite versatile and can be used in a number of different dishes, like casseroles, soups, and salads.

Linguine 

Linguine is Italian for “Little Tongues”. It’s wider than Spaghetti but not as much as Fettucini. Like both aforementioned shapes, Linguine is rod-shaped and goes well with seafood, pesto, or sauteed combo of meats and vegetables and a drizzle of olive oil.

Fettucini Noodles

Fettucini is also known as Tagliatelle by Northern Italians. Almost identical to Tagliatelle, these rod-shaped noodles can be used interchangeably to soak up those delicious Italian flavors. 

Fettucini is most commonly used with a hearty Alfredo sauce.

Pappardelle

Pappardelle comes from the Italian word “pappare,” which means “to gobble up”. This noodle is long, flat, ribbon-like, and holds ragù sauces beautifully!

Tortellini

Tortellini is a short, round, stuffed noodle – usually filled with cheese or meat. Often served in a broth, it’s no wonder this complements soups beautifully.

Ravioli

Ravioli is similar to Tortellini, but is square and stuffed with meats, cheeses, or vegetables. Although it can be served with sauce, it’s delicious with olive oil, toasted pine nuts, grated Parmesan and herbs.

Farfalle

Farfalle is frequently referred to as “bow-tie” noodles because of their shape. As a super versatile noodle, 

This shape is commonly used in pasta salads or paired with a cream sauce. It goes beautifully with butter and olive oil, too. Toss with olive oil and grilled veggies for a light meal!

Manicotti

Manicotti is a large hollow noodle famous for the stuffed pasta dish of the same name! It’s shaped like an extra large Penne noodle with ridges and grooves to hold all the flavors. 

Cannelloni is similar but smooth and perfectly tubular in shape.

Manicotti, Cannelloni, and other large, hollow noodles are often stuffed with a cheese mixture and baked with sauce.

The post Types of Pasta Shapes & How to Use Them appeared first on Southern Cravings.

It’s summer time and you’re wondering what you are going to do with all those beautiful ripened tomatoes! Whether you picked up an abundance at a farmer’s market or they are fresh from your garden, this canning process will ensure your sauces and soups have that summer ripened tomato flavor all winter long!

This recipe was passed down through my grandmother, Ruth Miller, from deep in the holler of Madison County, North Carolina.

Because she grew up without many of the luxuries we have today, this canning process is truly a back-to-basics recipe – with minimal ingredients and no electric pressure cooker. In fact, many people from her generation still can tomatoes this same way. It’s my hope that I can encourage you to carry on the tradition.

Benefits of Homemade Canned Tomatoes

The great thing about this process is you know exactly what’s in your preserved tomatoes! There’s no excessive salt, seasonings, or preservatives. Just tomatoes with a dash of sugar and salt.

While the process is time-consuming, this is a simple process anyone can do. After the canning process is complete, you can add them to stews, sauces, and any other recipes that call for crushed tomatoes.

Plus, the money you will save by not rushing to the store to buy a can of tomatoes here and there!

What are the best tomatoes for canning?

The short answer is that any tomato can be canned. It just depends on the purpose. There are better tomatoes for sauces and pastes, salsas, juices, and so on. If you are getting your tomatoes from a farm or farmer’s market, you can always ask the farmer for their recommendation. They are usually very helpful and will be happy to offer tips, too!

I would recommend steering clear of beefsteak or “slicing” tomatoes as these tend to disintegrate during the canning process.

The tomatoes we used came from a local farmer’s market in North Carolina, so I’m not sure of the exact breed.

Here are a few breeds that do well as canning tomatoes:

• Bison
• Roma
• San Marzano
• Big Mama
• Jersey Giant

Waterbath Canning vs. Hot Pack Canning Methods

There are a few different methods to can tomatoes. You can use a pressure canner, hot water bath, or even in the oven. However, this tutorial provides instructions on hot packing.

Hot Packing Canning Method

Hot packing is the process of “cooking” the tomatoes down, then transferring them to the mason jars. The tomato mixture reaches boiling point and is kept there for several minutes to kill off any bacteria that may be present in the stock pot, tools used, and tomatoes. The mixture reaching the boiling point is key for food safety.

Cold packing or raw packing is a similar method. Instead of cooking the tomatoes, they are peeled and quartered and transferred to a jar. Then, boiling water is poured into the jar to cover the tomatoes.

Water Bath Canning Method

Water bath canning is the process of adding raw, uncooked tomatoes to a jar, then submerging the jars in hot water to seal. This process is also popular and equally as safe as hot packing.

Since the tomato mixture is reaching a boiling point with both methods, either option is perfectly safe.

While there are many opinions on the safety of this process, I can assure you this hot packing canning method is tried and true. My grandmother has been canning tomatoes for almost 80 years and has never had a batch go bad. I can vouch the same for each of my canning days, too.

Also, if for whatever reason your tomatoes do not seal properly, it will be obvious the moment the jar is opened!

Hot Pack Canning Tomatoes Tutorial

Yes, it’s possible to can tomatoes without a canner or pressure cooker. As a fair warning, this process is labor intensive, but so rewarding.

Supplies you will need:

• Mason jars: You can store tomatoes in various sized jars depending on your needs. These do not have to be new jars. Just be sure they are not cracked, chipped, or have any blemishes that might impact the processing.
• Lids and rings: These may or may not come with the jars at purchase. However, the lids must be brand new and never used prior to canning. The lids “pop” down as the jars seal. Once lids pop, they cannot “re-pop” on another jar.
• Ripe tomatoes: Of course, plump, juicy, bright red tomatoes are key for a successful canning day.
• Large Stock Pot
• Pot holders and bath towels: You will be moving hot jars of boiling tomato flesh around your kitchen. Make sure you have something to handle them with and a soft place to place them as they seal.

Follow the steps below for canning homegrown tomatoes. The process moves at a gentle pace to start, but speeds up significantly as the food goes into the jars. 

Step 1: Sterilize Canning Jars and Work Area

I recommend doing the sterilizing prep work the day before, then the actual canning the next day.

The first step in preparing for canning is to sterilize your canning jars. Make sure you have the proper number of lids and rings for each of your jars.

Sterilize the jars and lids by running them alone through a dishwasher on a regular cycle with a heated dry, or boiling them. We chose the dishwasher option as that’s what my grandmother always does. 

There’s a lot of argument out there about the cleanliness of your dishwasher and how bacteria could breed inside the sealed jar. My grandmother has always used this method without fail. Especially with the heated steam drying everything, I don’t see how any bacteria could remain.

After the jars are sterilized, allow them to cool and place them in a clean dry place until you are ready for canning. Some opt to leave them in the dishwasher until they are ready to begin.

Here are a few other things to do before beginning the canning process:

• Clear and disinfect the kitchen counters. Make sure your countertops are clear because you will need to be able to work quickly as the process speeds up.
• Set out the jars, lids, and rings for easy access.
• Clear out your sink of any dishes. You will need lots of room for the next steps.

Step 2: Prep the jars, lids, and rings

On the day of canning, line up the sterilized jars on the counter. If you have a stone countertop, place a bath towel underneath the jars to avoid accidentally shattering one while working.

Next, add one teaspoon of sugar and one teaspoon of salt to the bottom of each jar.

Place the lids and rings in a small pot and cover with hot water – almost boiling. This is not to sterilize, but to help the lids seal properly. 

Tip: Drop every other lid right side up, then right side down in the pot. This prevents them from sticking together.

Step 3: Prepare the Tomatoes for Canning

Before washing or blanching, bring a large stock pot of water to a boil. It should be enough to cover the tomatoes when they are all in the sink. 

Then, wash tomatoes twice with hot water and place them in your clean sink with the stopper. Be sure to remove any dirt, and set aside any tomatoes with “bad” spots or signs of spoilage. Leave all of the cleaned tomatoes in your sink for the blanching process.

Step 4: Blanch and Peel tomatoes

Now, when your stock pot of water comes to a boil, carefully pour the boiling water onto the tomatoes in the sink. Allow them to soak for about 15 minutes to blanch. 

The blanching process makes the skin peel right off of the tomato. After a few minutes of soaking the tomatoes in the sink, you will be able to see the skin start to separate from the flesh of the tomato. 

After 15 minutes, skin and core each tomato. You do not need to remove the seeds.

Quarter the tomatoes and place them in a large pot. When the pot is full, roughly “smash” up the tomatoes with a potato masher. This makes the cooking and canning process easier.

You will mash your tomatoes more or less, depending on the consistency you desire. If you want more of a crushed tomato, mash more. If you want more of a stewed style, mash until the tomatoes are in chunks.

Keep in mind, they will continue to break down as they cook.

Step 5: Cook the Tomatoes

After your tomatoes have been peeled, cored, quartered, and smashed, add enough water to the stock pot to cover the smashed tomatoes. Then, bring the mixture to a boil, and boil for 5 minutes.

Again, additional cooking time will cause the tomatoes to continue to break down.

Step 6: Packing the tomatoes

This is where the process speeds up quite a bit. Do a quick double-check to make sure you have all of your tools handy. You’ll want to move fast so each one of the jars seal properly.

Working with one jar at a time, spoon tomato mixture into each jar, leaving about 1-1.5 inches of headspace.

Immediately cover with a lid and ring. Seal tightly and place to the side.

Working quickly through this process allows the heat to remain inside the jar and seals the lid properly. If the lid does not seal properly, the tomatoes will not keep more than 3-5 days in the refrigerator, so this step is very important.

As the tomatoes “seal”, you will hear a beautiful popping noise, which means your lids are sealing properly, and you will have plenty of tomatoes for cooking. The lids will begin to “pop” or within an hour to 12 hours from placing the lids on the jars.

Ways to use canned tomatoes

We like to use our jarred tomatoes as bases and additions to soups, stews, and sauces. 

Check out these recipes:

• Lasagna soup
• Spaghetti sauce
• pulled pork & vegetable soup

Thinking outside the box, TheKitchn has 25 creative ways to use up canned tomatoes. Sloppy joes, braising meat, cooking pastas or grains, simmering meatballs, and pizza sauce were all great ideas!

Tips for Home Canning Tomatoes

Break up this project into two days: Sterilizing and canning. On day one, sterilize jars and clear off your work space. On day two, clean the kitchen and can tomatoes.

Allow the sealed jars of tomatoes to cool before storing. I do not recommend moving the jars until the lids have sealed. Then, wait for the jars to cool completely before transferring them to storage.

Do not move or tap on the lid after the jar has been placed aside. This affects the internal pressure of the jar.

If the lids do not “pop” within 12 hours, gently press down on the center of the lid until it drops down. If the lid does not seal after 12 hours, store in the refrigerator for 3-5 days or the freezer for 3 months.

Canning Tomatoes FAQ

Do you need a pressure canner to can tomatoes?

No. Processing tomatoes via water bath or hot packing creates the same chemical reaction. The tomato mixture reaches a boiling point which kills all bacteria.

What is the difference between hot pack and cold pack canning tomatoes?

The difference between hot pack and cold pack is what happens to the tomatoes after they are blanched, cored, and peeled. Cold Pack means you will transfer them immediately to a jar and process. Hot Pack means that you will cook the tomatoes down (as described above) and then transfer them to a jar to process.

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How to Can Tomatoes without a Canner

A step-by-step tutorial on canning tomatoes for beginners! Canned tomatoes are a great base for stews, soups, and sauces. Preserved by “hot packing”, summer tomatoes are blanched, peeled, stewed, and placed into jars. No pressure cooker or water bath! Learn how to can tomatoes by hot packing.

Course Cooking Guides

Cuisine American

Keyword canning, preserving, summer fruit, tomatoes

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 13 Quarts

Author Anna Kate

Equipment

• Large Stock Pot
• Mason jars pints or quarts, depending on needs
• Canning Funnel
• Mason Jar Lids must be new!
• Mason Jar Rings

Ingredients

• salt 1 teaspoon per jar
• granulated sugar 1 teaspoon per jar
• 10 pounds tomatoes about 1/2 a bushel

Instructions

Day Before Canning:

• Sterilize jars by running them through a dishwasher or washing them with hot water and soap.
• After the jars are sterilized, allow them to cool and place them in a clean dry place until you are ready for canning. Some opt to leave them in the dishwasher until they are ready to begin.
• Gather tomatoes and other tools.

Day of Canning:

• Clear and disinfect the sink and kitchen counters. Make sure your countertops are clear because you will need to be able to work quickly as the process speeds up.
• Line up the sterilized jars on the counter. If you have a stone countertop, place a bath towel underneath the jars to avoid accidentally shattering one while working.
• Add 1 teaspoon of sugar and 1 teaspoon of salt in the bottom of each of the jars.
• Place the lids and rings in a small pot and cover with hot water – almost boiling. This is not to sterilize, but to help the lids seal properly.

Prepare the Tomatoes for Canning

• Bring a large stock pot of water to a boil. It should be enough to cover the tomatoes when they are all in the sink. 
• tomatoes twice with hot water and place them in your clean sink with the stopper. Be sure to remove any dirt, and set aside any tomatoes with “bad” spots or signs of spoilage.
• When your stock pot of water comes to a boil, carefully pour the boiling water onto the tomatoes in the sink. Allow them to soak for about 15 minutes to blanch. (you will be able to see the skin start to separate from the flesh of the tomato. )
• Skin and core each tomato. You do not need to remove the seeds. 

  Quarter the tomatoes and place them in a large pot.
• When the pot is full, roughly “smash” up the tomatoes with a potato masher.
• Then, add enough water to cover the tomatoes. Bring to a boil for 5-10 minutes.

Packing the tomatoes

• Working with one jar at a time, spoon tomato mixture into each jar, leaving about 1-1.5 inches of headspace.
• As the tomatoes “seal”, you will hear a beautiful popping noise, which means your lids are sealing properly. The lids will begin to “pop” or within an hour to 12 hours from placing the lids on the jars.
• Allow jars to cool completely before storing.

Notes

Since this is an involved recipe, please read the post and this recipe card thoroughly before beginning.

* A commenter brought to my attention that through his experience as a dishwasher tech, he does not recommend sanitizing the jars or lids via dishwasher. Modern dishwashing units do not get as hot in temperature as older models. Please keep this in mind as you follow this tutorial.

* This recipe is best suited for tomatoes that will be used in sauces, stews, casseroles, or other dish that will be cooked thoroughly. It is not intended to be consumed “raw” or uncooked.

* As you read the comments below, you will notice the spirited mix of opinions on this method of canning. Everyone is entitled to their opinion on this method; however, as the owner of this website, I reserve the right to delete any and all comments which are hateful, disrespectful, or threatening in nature.

Nutrition

Serving: 1grams

The post How to Can Tomatoes without a Canner appeared first on Southern Cravings.

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:

• Breakfast Casserole
• Hard-boiled eggs
• Ambrosia salad
• Other breakfast recipes

How to Make Crispy Bacon in the Oven

5 Steps to Perfectly Baked Bacon!

1. Line your pan with heavy-duty aluminum foil.
2. Evenly space bacon out on the foil-lined pan. Avoid overlapping for even cooking.
3. 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!
4. Immediately transfer cooked bacon to a plate lined with paper towels.
5. 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.

1. It’s mess-free! No more grease splattering, fans running, or burns! It’s as simple as assembling and baking.
2. 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.
3. It cooks evenly. No more undercooked centers or too-crispy ends. Every piece is cooked evenly and crisp.
4. 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.

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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 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 3 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:

• Breakfast Casserole
• Hard-boiled eggs
• Ambrosia salad
• Other breakfast recipes

Nutrition

Serving: 3slices | Calories: 473kcal | Carbohydrates: 1g | Protein: 14g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 27g | Cholesterol: 75mg | Sodium: 751mg | Sugar: 1g

The post Crispy Baked Bacon Recipe appeared first on Southern Cravings.

This is the one rub blend that does it all! I’ve been using the same recipe for years, and it never fails to be a hit. If you make a lot of grilled and smoked meats, you’ll definitely want to keep a batch of this on hand.

It’s the absolute best dry rub for chicken wings, but it works on pretty much anything. This is my go-to mix, but you can use my measurements as a guideline, then make customizations to suit your own taste preferences!

Why You’ll Love This Recipe

• Quick: All you need is about a minute to whip up this simple seasoning blend. It’s incredible how little effort something with so much flavor takes to prepare! 
• Simple: You probably already have most of the herbs and spices hanging around in your pantry! Plus, you can adjust them based on what you have available.
• Affordable: You can make this recipe in bulk for a fraction of the price of store-bought chicken wing rubs.

What Is Chicken Wing Rub?

The flavors of this chicken wing rub emulate the American South with bold spices like blackened seasoning, paprika, and chili powder. It’s smoky, savory, and aromatic — all critical components of a good dry rub.

I also like to add onion, garlic, cumin, and red pepper flakes for a bright and irresistible balance of flavors that complements any dish. And don’t feel like you have to use this on chicken wings only! Whether you’re grilling or roasting, just know this recipe has been thoroughly tested on proteins like ribs, brisket, pork, and chicken!

Ingredients For Chicken Wing Rub

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

• Onion & garlic powder: Both provide a punch of savory, zesty flavors to the base of this chicken wing rub. Make sure to use garlic and onion powder, not granules.
• Chili powder: Ancho chili powder is my favorite way to add smoky heat. Regular chili powder also works, which is just a blend of a variety of chilis such as New Mexico, cascabel, and ancho.
• Salt: If you’d prefer to add salt on an individual recipe basis, you can leave it out of this mixture.
• Ground pepper: Imparts a savory kick! Ground black or white pepper both work.
• Blackened seasoning: Cajun or Creole seasoning are also great options! Just note, Cajun seasoning is often spicier due to a higher content of cayenne pepper, and Creole seasoning is typically heavier on the herbs.
• Cumin: Provides earthy, warm, and subtly citrusy notes. If you don’t have cumin on hand, try coriander or extra chili powder.
• Red pepper flakes: Along with blackened seasoning, red pepper flakes add some heat. Half or omit them if you are sensitive to spice.
• Paprika: I personally love the flavor of smoked paprika in this chicken wing rub, but you can try regular paprika, sweet paprika, or hot paprika.

How to Make Chicken Wing Rub

Step 1: Combine The Spices

When you’re making a dry rub, use a 1:1 ratio for each of the ingredients listed. For example, if the recipe calls for one cup of onion powder, you should also add 1 cup of all the other ingredients listed, unless otherwise noted.

Once you’ve gathered the ingredients, just combine them in a bowl and transfer the mixture to an airtight container or mason jar for easy storage.

Step 2: Season Your Recipes

The amount of chicken wing rub you need will be according to the size of the cut of meat you are using. For reference, ½ cup of this dry rub recipe will coat one 3-pound piece of meat (pork butt, ribs, chicken wings, etc).

Chicken wing rub also makes a delicious housewarming gift or hostess gift!

How to Use Wing Rub

While I personally feel this is the best dry rub for wings, there are so many other ways to use it! Here are a few ideas to get you started:

• Pork shoulder (pulled pork)
• Brisket
• Oven Roasted Ribs
• Pork Chops
• Chicken Wings

Recipe Variations

• Spicy: Add more red pepper flakes or cayenne pepper for a little extra heat. 
• Sweet: If you prefer some sweetness in your dry rub, incorporate a tablespoon or two of brown sugar.
• Non-spicy: Omit the red pepper flakes and reduce the amount of chili powder for a milder version.
• Citrus: Create an infusion of zesty flavor by adding finely grated lemon or lime zest. It’s a refreshing twist!

Tips For The Best Dry Rub For Wings

• Use fresh spices: Always opt for fresh spices for the best flavor.
• Toast the spices: Lightly toast the spices in a dry pan to enhance the flavors before combining.
• Use gloves: If you have sensitive skin, you may want to wear gloves while applying the rub to different meats.
• Adjust as needed: Add more or less of the spices to suit your taste preferences.

What To Do With Leftovers

To keep the seasonings fresh, I recommend storing them in an airtight container. Good choices include a mason jar, plastic food storage container, or zip-top bag.

The rub will stay fresh for up to 3 months or more this way. However, it’s always best to check the expiration date on each individual spice packet.

Additional Recipes

If you’re a fan of flavor enhancers like chicken wing rub, you need to check out some more of my favorites like these:

• Horseradish Sauce for Prime Rib
• Alabama White BBQ Sauce
• Quick Pickled Red Onions
• Warm Bacon Dressing

Frequently Asked Questions

What does dry rub mean?

A dry rub is a mix of ingredients that are “rubbed” onto meat using your hands. It’s similar to a marinade, except it’s made of herbs and spices instead of liquids.

Is dry rub better than marinade?

The main purpose of a dry rub is to enhance or add flavor. Liquid marinades also tenderize the meat.

Can you leave a rub on too long?

If a rub is left on for too long before cooking, the salt or other ingredients will dry out the meat.

Is there a recommended marinating time for a dry rub? 

The ideal time for marinating with a dry rub is at least 30 minutes. However, you can technically marinate for several hours or overnight.

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Easy Chicken Wing Rub

This chicken wing rub is the only recipe you’ll ever need! Use it for wings, ribs, brisket, pork, or anything else you want to throw on the grill, oven, and smoker. It’s packed with spicy, herbaceous, and aromatic flavors. Once you try it, you’ll never want to use store-bought again!

Course Condiments, Seasonings & Toppings

Cuisine American

Keyword dry rub, marinate, seasoning

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 cups

Calories 229kcal

Author Anna Kate

Ingredients

• 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
• 1 teaspoon red pepper flakes
• 4 tablespoons Paprika

Instructions

• Combine all ingredients together in a bowl and whisk together until blended.
• Place in an air-tight container like a mason jar.
• Rub keeps for up to 3 months when stored in a cool, dry place.

Notes

This recipe uses a 1:1 ratio, so you can easily increase or decrease the amount the recipe yields. This means all ingredients are of equal measurement.

Try this rub on these recipes:

• Pork shoulder (pulled pork)
• Brisket
• Oven Roasted Ribs
• Pork Chops
• Chicken Wings

Nutrition

Serving: 1grams | Calories: 229kcal | Carbohydrates: 45g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 16406mg | Potassium: 1076mg | Fiber: 14g | Sugar: 4g | Calcium: 297mg | Iron: 14mg

The post Chicken Wing Rub appeared first on Southern Cravings.