Recipes with Leftovers - Southern Cravings

How to Reheat Cornbread

Anna Kate — Mon, 29 Apr 2024 16:05:43 +0000

Learn how to reheat cornbread so you can enjoy the same tasty side dish again! In this guide, we’ll walk you through the best methods to reheat cornbread, as well as share tips on keeping it moist and creative ways to use any leftovers.

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?

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

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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The post How to Reheat Cornbread appeared first on Southern Cravings.

How to Reheat a Chick-fil-A Sandwich

Anna Kate — Fri, 19 Apr 2024 16:22:57 +0000

Learn how to reheat a Chick-fil-A sandwich at home the quick and easy way! Whether you choose the microwave, air fryer, oven, or stovetop method, you’re sure to end up with a delicious leftovers that taste as good as the day you ordered!

Wanna enjoy your leftover chicken sandwich the next day, but not sure how to reheat it? We’ve got you covered! Read more about the best methods of warming up your leftovers, along with plenty of tips to get the same delicious taste and crispy texture.

Who doesn’t love those delicious original Chick-fil-A chicken sandwiches?! But I hate when the leftovers are weird and soggy. The lettuce and tomato turns slimy, the chicken is no longer crispy, and the bread turns tough! Well, I’ve discovered four simple and effective methods to reheat your leftover Chick-fil-A sandwich to perfection right in your own kitchen. No more sogginess, just hot, crispy goodness!

The Best Way to Reheat a Chick-fil-A Sandwich

Reheating a Chick-fil-A Sandwich is as simple as 1-2-3. With these step-by-step instructions, you can enjoy the same crispy chicken, pillowy bun, and flavorful toppings every time.

Here are a few tips for the best results:

Before reheating your Chick-fil-A sandwich, allow it to reach room temperature. Simply leave it out on the counter for approximately 30 minutes to an hour to ensure even heating throughout.
When it’s time to reheat, use aluminum foil—it’s the secret weapon for preserving moisture and preventing your sandwich from drying out. Wrap your sandwich securely in aluminum foil before reheating to lock in the flavors and maintain its deliciousness.
Remove the condiments, before reheating. The condiments and toppings will not maintain their quality during the reheating process. Simply use a butter knife to scrape off any sauces from the bun and discard the tomato and lettuce.

Air Fryer Method (recommended!)

The air fryer is by far the best option for reheating a chicken fillet that is crispy and moist while keeping the bread soft and toasted. The air fryer circulates hot air around the food for maximum crispiness and great texture for leftovers! You could also throw in leftover nuggets or leftover French fries at the same time!

Preheat your air fryer to 350°F (175°C).
Remove the condiments and toppings, and disassemble the sandwich. Add the chicken and the buns to the air fryer basket in a single layer.
Air fry for 3-5 minutes, or until heated through and the chicken is crispy. Keep an eye out on the bread to avoid over toasting. You may need to flip the chicken every few minutes to ensure even cooking.
Reassemble the sandwich with desired condiments and toppings. Serve immediately for maximum deliciousness!

Expert Tip: For extra crispiness, lightly spray the sandwich with cooking spray before air frying.

Microwave Method (not recommended)

This method is the quickest method but doesn’t give you the best results, in my opinion.

Expert Tip: No body likes buns with a rubbery texture! To prevent the bread from becoming too chewy, wrap the sandwich in a damp paper towel before microwaving.

Place your Chick-fil-A sandwich on a microwave-safe plate.
Microwave on high at short intervals, about 30-60 seconds, depending on the wattage of your microwave. You may need to flip the chicken breast half way through.
Enjoy your hot and ready-to-eat Chick-fil-A sandwich!

Oven Method

Reheating your Chick-fil-A sandwich in the oven is a great option, especially if you’re reheating multiple sandwiches at once. These steps will also work with a toaster oven.

Start by preheating your oven to 350°F (175°C) to ensure it’s nice and hot when you’re ready to reheat your sandwich.
Take your Chick-fil-A sandwich out of the refrigerator and allow it to come to room temperature for about 30 minutes. Discard condiments and toppings.
Wrap the sandwich in aluminum foil and place it directly on the middle rack. Let it heat for about 10-15 minutes, or until the sandwich is heated through.
Carefully remove the sandwich from the oven and unwrap it from the foil. Check to make sure the chicken is heated through and the bread is warm and slightly crispy.
Once your Chick-fil-A sandwich is hot and ready, serve it immediately and enjoy every delicious bite!

Alternatively, place the disassembled sandwich on a baking sheet and warm for about 10 minutes at 350°F.

Expert Tip: For an extra boost of flavor, add a slice of cheese to your the sandwich before reheating it in the oven.

Stovetop Method

For those who prefer the classic stovetop approach, this method is tried-and-true.

Heat a skillet over medium heat and place your Chick-fil-A sandwich in the skillet. Don’t forget to disassemble the sandwich first! I prefer to place the buns face down to retoast.
Cover the skillet with a lid to trap the heat and cook for 3-5 minutes on each side until the sandwich is heated through and the bread is crispy.
Once warmed to perfection, transfer your sandwich to a plate and dig in while it’s hot and delicious!

Expert Tip: Use a non-stick skillet or griddle to prevent sticking and ensure even heating.

More Reheating Tips:

Proper storage is key for quality results. A chick fil a sandwich is good for about 2-3 days max when stored in the refrigerator.
Do not reheat in the original packaging. Please remember that cardboard, plastic, and the sandwich foil do not need to be placed in any cooking appliance – especially the microwave! Use aluminum foil or parchment paper for the oven and air fryer, respectively.
For a crispy exterior, avoid overcrowding the air fryer or skillet when reheating leftover sandwiches.
If you’re worried about rubbery or chewy bread, toast a fresh hamburger bun!
Freshen Up the Toppings: After your sandwiches are reheated, top your hot sandwich with your favorite bbq sauce or chick fil a sauce packet. You can also add your favorite toppings, like fresh lettuce, sliced tomato, and pickles.
Don’t Overdo It: Be cautious not to overheat the sandwich, as it can cause the bread to become tough and the chicken to dry out.

What to serve with a Chick Fil A Sandwich

Pair your reheated Chick-fil-A sandwich with a side of waffle fries, coleslaw, or a refreshing fruit salad for a complete meal that hits all the right notes.

Or, make a batch of fresh fries and chicken nuggets in the air fryer. While they aren’t exactly a chick fil a copycat recipe, they are still tasty with that random sauce packet you have leftover.

Frequently Asked Questions

Can I reheat a Chick-fil-A sandwich in the oven?

While it’s possible, the microwave, air fryer, or stovetop methods are quicker and more convenient for reheating individual sandwiches.

How long can I store a Chick-fil-A sandwich in the refrigerator?

It’s best to consume your leftover Chick-fil-A sandwich within 2-3 days for optimal freshness and flavor.

Can I freeze a Chick-fil-A sandwich for later?

While it’s technically possible, freezing may affect the texture and taste of the sandwich. It’s best enjoyed fresh or reheated from the refrigerator.

How can I prevent my Chick-fil-A sandwich from getting soggy when reheating?

Avoid reheating the sandwich for too long, and opt for methods like the air fryer or stovetop to help maintain the crispiness of the bread.

Storing & Reheating

To store leftover Chick-fil-A sandwiches, allow them to cool completely before transferring them to an airtight container and refrigerating. When ready to reheat, simply follow one of the methods outlined above for a quick and delicious meal fast!

Air Fryer Quesadillas

Anna Kate — Mon, 12 Feb 2024 19:47:51 +0000

Crispy on the outside and gooey on the inside, air fryer quesadillas are a serious game changer! Perfect for a quick lunch, snack, or casual dinner, they give you the timeless appeal of a classic chicken quesadilla with the convenience of an air fryer. Serve them with guacamole, salsa, and sour cream!

Why I Love This Recipe

Quick & easy: Everything is prepped and cooked in under 10 minutes.
Customizable: You can easily swap ingredients based on your taste preferences or what you have on hand in your kitchen.
Kid-friendly: Everyone loves air fryer quesadillas, even picky eaters!
Healthier option: Less oil is needed compared to traditional frying, meaning you can indulge without guilt!

Crispy Air Fryer Chicken Quesadillas

Quesadillas are universally loved for their crispy exterior and melty, gooey, cheesy interior. These air fryer quesadillas are all that and more, bringing a modern and convenient twist to a classic meal.

They offer the perfect combination of tender chicken shreds and melty cheese encased in a crispy flour tortilla. Plus, the air fryer makes this recipe virtually all hands-off!

Each bite is satisfyingly crunchy without being greasy. Enjoy this chicken quesadilla recipe on its own or with your favorite dips and sides.

Ingredients For Air Fryer Quesadillas

Tortillas: Flour tortillas work best for a soft yet crispy texture. However, you can also use corn tortillas or gluten-free flour tortillas if you have gluten sensitivities.
Shredded chicken: Adds protein and flavor. I like to use my Instant Pot shredded chicken recipe, but you can buy a rotisserie chicken and shred it. You can also use beef, pork, or refried beans for a vegetarian protein option.
Mexican blend cheese: Melts beautifully and adds a rich, creamy taste. Cheddar, Monterey Jack, and Chihuahua cheese are also delicious options.

How to Make Air Fryer Quesadillas

Step 1: Prep The Filling

Start by spreading shredded chicken and cheese evenly over half of your tortilla or tortillas. To prevent the tortilla from cracking, you can quickly heat it in a dry skillet or the microwave.

Step 2: Fold & Cook The Quesadilla

Fold the tortilla over the filling and place it in the air fryer basket. Set the air fryer to 350F and cook it for 8 minutes. Remember to flip the quesadilla halfway through for even cooking! For an extra crispy exterior, you can brush or spray both sides of the tortilla with vegetable oil.

What To Serve With Air Fryer Chicken Quesadillas

Pair these quesadillas with a dollop of guacamole, a scoop of fresh salsa, a side of sour cream, or even Alabama white BBQ sauce. They’re also great with a simple green salad, air fryer frozen broccoli, or crispy air fryer potatoes as a well-balanced meal.

If you’re looking for other filling ideas besides shredded chicken, try shredded beef brisket, pulled pork, or Southern baked beans.

Recipe Variations

Veggie-forward: Load the quesadilla with grilled and sliced vegetables like bell peppers, portobello mushrooms, and red onions.
Cheesy: Mix and match different cheeses! Try pepper jack for a spicy kick or Gouda for an ultra-creamy option.
Breakfast version: Add scrambled eggs and turkey bacon bits for a quick and easy breakfast idea.
Spicy beef: Use ground beef cooked with taco seasoning for a meatier option.
BBQ chicken: Toss the shredded chicken with BBQ sauce before adding it to the tortilla for a tangy, smoky twist.
Vegan: Use plant-based cheese and seitan chicken for a plant-based version.
Seafood: Fill your tortilla with sautéed shrimp and a sprinkle of cilantro.

Tips For The Best Recipe

Don’t overstuff: Overstuffing will lead to messy and undercooked air fryer quesadillas. Only add the filling to one-half of the tortilla, and don’t overdo it.
Preheat the air fryer: Preheating the air fryer isn’t completely necessary but ensures you end up with a crispier outside and a perfectly melty inside.
Flip halfway: Flipping halfway results in equally crisped sides.
Check for doneness: Adjust the cooking time based on your air fryer. You may need more or less time, so check the quesadilla frequently toward the end of cooking.
Use fresh tortillas: Fresh tortillas fold easier and won’t crack.
Shred the cheese yourself: Pre-shredded varieties often contain additives to prevent clumping, which makes them dry and harder to melt. If you can, shred your own cheese.

What To Do With Leftovers

If you have any leftover air fryer chicken quesadillas, here’s how to store and reheat them:

Fridge: Once cooled, store the quesadillas in an airtight container for up to 3 days.
Freezer: For longer storage, wrap the quesadillas individually and freeze them for up to 2 months.
Reheating: Reheat them in the air fryer for 5-6 minutes at 350F, flipping halfway for the best results. You can cook them straight from frozen, adding a few more minutes.

Additional Recipes

If you loved this chicken quesadilla recipe, you’ll love these other crispy air fryer recipes:

Frequently Asked Questions

Can I make these without an air fryer?

Absolutely! Quesadillas can easily be made by using a skillet. Follow the same assembly instructions, then cook the quesadillas in the skillet over medium heat until they’re golden brown on each side.

What’s the best way to flip the quesadilla in the air fryer?

You can easily flip the quesadillas in the air fryer with a spatula or tongs. Just make sure to do it carefully so they don’t fall apart!

Can I add raw ingredients to the quesadilla?

It’s always best to cook ingredients before adding them to the quesadilla to ensure even cooking. I prefer cooked and shredded chicken, pork, beef, or refried beans.

Easy Air Fryer Quesadillas (in Less Than 10 Minutes)

Course Air Fryer Recipes

Cuisine Mexican

Keyword air fryer recipe, easy recipes, quesadilla

Prep Time 5

Cook Time 8

Total Time 13

Servings

Calories 351kcal

Author Anna Kate

Equipment

Air Fryer

Ingredients

1 tortilla corn or flour, more for additional quesadillas
¼ cup shredded chicken
½ cup mexican blend cheese taco blend, etc.
Optional toppings: guacamole sour cream, salsa, etc.

Instructions

Lay out each tortilla. On one half of the tortilla, evenly spread the chicken and cheese on one half of the tortilla.
Fold the tortilla over and place in the air fryer basket. Cook at 350F for 8 minutes or until the quesadillas are crisp and golden on the outside and melty on the inside. Don’t forget to flip half way through.

Nutrition

The post Air Fryer Quesadillas appeared first on Southern Cravings.

Turkey Pot Pie With Biscuits

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

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

Why You’ll Love This Recipe

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

What Is Turkey Pot Pie With Biscuits?

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

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

Ingredients For Turkey Pot Pie With Biscuits

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

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

How to Make Turkey Pot Pie With Biscuits

Step 1: Sauté The Veggies

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

Step 2: Add The Seasonings

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

Step 3: Make The Roux

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

Step 4: Mix The Gravy

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

Step 5: Final Filling Touches

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

Step 6: Bake The Pot Pie

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

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

What To Serve With Turkey Pot Pie

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

Recipe Variations

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

Tips For The Best Recipe

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

What To Do With Leftovers

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

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

Additional Recipes

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

Frequently Asked Questions

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

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

Can I use frozen vegetables?

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

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

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

Easy Turkey Pot Pie With Biscuits

Course Dinner Recipes, Dutch Oven Recipes, Main Course

Cuisine American

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

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 284kcal

Author Anna Kate

Equipment

Dutch Oven Casserole (Skillet)

Ingredients

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

Instructions

Poach the Turkey

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

Make the Pot Pie Filling

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

Nutrition

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

Crustless Chicken Pot Pie

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

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

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

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

What Is Crustless Chicken Pot Pie?

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

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

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

Ingredients For Crustless Chicken Pot Pie

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

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

How to Make Chicken Pot Pie With Biscuits

Step 1: Season The Chicken

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

Step 2: Poach The Chicken

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

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

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

Step 3: Sauté The Vegetables

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

Step 4: Add The Seasonings

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

Step 5: Form The Roux

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

Step 6: Make The Gravy

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

Step 7: Finish The Filling

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

Step 8: Assemble The Pot Pie

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

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

What To Serve With Chicken Pot Pie

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

Recipe Variations

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

Tips For The Best Recipe

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

What To Do With Leftovers

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

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

Additional Recipes

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

Frequently Asked Questions

Can I make a crust for this recipe?

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

Can I make this in a different dish?

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

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

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

Crustless Chicken Pot Pie (with Biscuits)

Course Dinner Recipes, Dutch Oven Recipes, Main Course

Cuisine American

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

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 284kcal

Author Anna Kate

Equipment

Dutch Oven Casserole (Skillet)

Ingredients

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

Instructions

Poach the Chicen

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

Make the Pot Pie Filling

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

Nutrition

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

Baked Ziti with Italian Sausage

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

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

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

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

Easy Baked Ziti Recipe

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

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

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

How is baked ziti different from lasagna?

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

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

Baked Ziti Ingredients

(See the recipe card for complete details)

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

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

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

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

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

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

How to Make Baked Ziti

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

Prepare the ziti.

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

Make the meat sauce.

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

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

Make the cheese filling (no ricotta).

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

Assemble the pasta casserole.

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

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

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

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

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

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

Tips for the Best Baked Ziti Recipe

Using Different Noodles

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

Reheating Baked Ziti

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

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

What can I use instead of ricotta in baked ziti?

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

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

Can baked ziti be made ahead of time?

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

Storing Uncooked Ziti

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

Storing Leftover Baked Ziti

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

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

Vegetarian Baked Ziti

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

What to Serve with Baked Ziti

Consider these options as the side dish:

Fresh garden salad
French bread
Caesar salad

More side dishes…

Baked Ziti with Italian Sausage

Course Dinner Recipes

Cuisine Italian

Keyword baked pasta, casserole, italian, pasta

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 356kcal

Author Anna Kate

Equipment

Ingredients

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

Instructions

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

Prepare Sausage & Pasta Sauce

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

Make Cheese "Filling"

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

Layer Casserole & Bake

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

Notes

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

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

Alternatives to Marinara:

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

Nutrition

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

Loaded Nachos with Pulled Pork

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

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

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

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

Next Level Loaded Nachos

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

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

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

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

Ingredients: What toppings do you put on nachos?

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

How to Make the Ultimate Nachos Platter

Step 1: Toast the chips.

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

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

Step 2: Layer nacho toppings

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

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

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

Step 3: Bake and finish.

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

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

Other appetizers to serve with nachos

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

Tips for the Ultimate Nacho Platter

Best chips for nachos

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

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

Best cheese for nachos

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

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

Broiling vs baking

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

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

Avoid soggy nachos

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

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

Pulled Pork Nachos Recipe

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

Course Appetizers

Cuisine American

Keyword apps, nachos

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 5kcal

Author Anna Kate

Ingredients

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

Instructions

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

Nutrition

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

How to Make Easy Turkey Gravy (with Drippings or Stock!)

Anna Kate — Thu, 23 Sep 2021 10:00:00 +0000

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.

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:

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:

Warm the drippings or broth.
Melt the butter in a saucepan.
Make the roux for the gravy.
Cook until thickened.
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.

Melt the butter and continue cooking just until it begins to froth and foam, then add in the flour a little at a time.
Continue whisking until the ingredients are well-combined, then add more flour.
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.

Easy Turkey Gravy (with Drippings or Stock!)

Course Thanksgiving Recipes

Cuisine American

Keyword fresh herbs, gravy, Sauce, Thanksgiving, turkey

Prep Time 5

Cook Time 15

Total Time 20

Servings 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.

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:

Nutrition

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

Ways to Use Up Leftover Mashed Potatoes

Anna Kate — Wed, 10 Mar 2021 11:00:00 +0000

Leftover mashed potatoes may seem uninspired, but they’re actually a great ingredient for a variety of different recipes.

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:

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

How long are leftover mashed potatoes good for?

Leftover mashed potatoes typically last up to three days when stored in an airtight container in the fridge.

How do you reheat leftover mashed potatoes?

Depending on how much time you have, reheat mashed potatoes in the microwave, oven, or slow cooker.

How do you revive leftover mashed potatoes?

If your mashed potatoes are looking a little sad and stiff, the best way to revive them is by adding in a little bit of milk or cream and butter, and fluffing them with a spoon or fork. Or you can turn them into a completely new dish!

Can I freeze leftover mashed potatoes?

You can freeze mashed potatoes in a freezer-safe zipper bag or container for up to two months. Allow frozen potatoes to thaw in the fridge for at least 24 hours.

The post Ways to Use Up Leftover Mashed Potatoes appeared first on Southern Cravings.

Best Deviled Eggs Recipe

Anna Kate — Wed, 03 Mar 2021 11:00:00 +0000

Learn how to make the best deviled eggs! This recipe is a classic appetizer made with pickled dill relish, tangy Duke’s mayonnaise, and a zing of yellow mustard and a fan favorite at your next cookout, potluck, holidays, or even for your weekly meal prep. See my secrets for easy-to-peel eggs (that actually works!) and my secret for piping the filling below.

If you are anything like me, the two things that deter you from making deviled eggs are the peeling and the piping!

BUT, I’ve got a secret or two that cut the deviled egg work in half!

For easy-peel eggs, my secret is using the pressure cooker. With this method, my eggs never tear and they are always perfectly cooked with a creamy, hard-boiled center. I use the 5-5-5 method and it works like a charm every time!

Southern Deviled Eggs with Relish

Most recipes use only three ingredients for the deviled egg filling: hard-boiled egg yolks, mayonnaise, and mustard. I find that the addition of dill relish adds a bit more flavor to the filling with a little crunch in texture.

I do love that these are (mostly) guilt-free – sorta. They do have a high amount of protein which makes them great for portion-controlled snacks that fill you up and aren’t full of junk.

Why are they called deviled eggs?

I’ve always wondered why they are called deviled eggs. I’ve always thought of them as a Southern dish, but, in fact, they came about long before Southerners ruled the land of jello molds and deviled eggs.

The term “deviled” was a culinary term used in the 18th century to describe a dish that was highly seasoned, usually spicy, and boiled or fried. Eventually, the term deviled was used to describe these deliciously stuffed eggs.

How to make deviled eggs

These are perfect for serving at your next cookout, potluck, or holiday. These can even be made a few days in advance for weekly meal prep.

Serve these alongside other cookout or BBQ favorites, like pulled pork, brisket, ribs, roasted chicken, and more.

Ingredients for deviled eggs

Hard-boiled Eggs: From cooking to peeling, these are made in 15 minutes flat with a pressure cooker.
Mayonnaise: Adds the fluffy texture to the egg yolks and gives them a little tanginess. Duke’s Mayonnaise is really the best!
Pickled Relish: Dill is preferred for this recipe but sweet will work just as well.
Yellow Mustard: The tang from the mustard goes really well with the creamy, mild yolks.
Optional: dried chives or smoked paprika for garnish adds a pretty hue to the finished product.

Instructions for making deviled eggs

Prepare yolk filling: After your eggs are peeled, halve the eggs length-wise and scoop the yolks into a separate bowl. Place your white halves on a deviled egg platter or tray.

Then, mash the yolks with the back of a fork. Add mayo, mustard, and relish. Mix well until all the yolk lumps are out.

Pipe the filling: Now here’s the tip for piping the yolks!

Spoon the yolk mixture into a zip-lock storage bag. Push the mixture toward one corner at the bottom of the bag and seal closed.

With scissors, snip about 1/4 inch off the bottom corner. Then, squeeze the bag to pipe the yolk mixture into the egg white halves.

Garnish with paprika or chives and serve chilled!

What goes well with deviled eggs?

Serve deviled eggs at Easter lunch or dinner, special occasions, and entertaining company, or alongside another side dish.

Deviled Egg Recipe Variations & Substitutions

Make them spicy with a pinch of cayenne pepper, sriracha, or a dash of hot sauce.
Make them with other mustards like Dijon, whole grain, or Grey Poupon.
Garnish with dill or other fresh herbs.
Add some bacon for extra flavor and crunch.
Use Greek yogurt in place of mayonnaise. (same measurement)

Make-Ahead & Storage Tips

Boil and peel the hard-boiled eggs up to 2 days in advance.
Assemble yolk filling and whole deviled eggs no more than 1 day in advance.
Store deviled eggs in an airtight container, lined with a paper towel to prevent sliding and flipping.
Deviled eggs shouldn’t be out for more than 2 hours at a time.

Classic Deviled Eggs [with Easy Peel Eggs!]

Deviled Eggs are a classic appetizer – spanning the decades! Made with pickled relish, mayonnaise, and mustard, these will make the perfect snack for cookouts, holidays and even meal prep!

Course Appetizers

Cuisine American

Keyword appetizers, meal prep, protein, sides

Prep Time 20

Total Time 20

Servings halves

Calories 68kcal

Author Anna Kate

Ingredients

6 eggs, hard-boiled
¼ cup mayonnaise
1 tbsp yellow mustard
3 tbsp pickled dill relish
paprika and/or chives for garnish optional
salt and pepper to taste optional

Instructions

Peel and slice hard boiled eggs.
Scoop out the yolks from the egg whites with a spoon. Place the yolks into a small bowl and the white halves on to a deviled egg platter or plate.
Mash the yolks with the back of a spoon until there aer no more round yolk halves.
To the bowl of yolks, add mayo, mustard, and relish. Mix well with a spoon or fork until all the yolk lumps are out.
Pipe the yolk mixture back into the white halves by using my piping tip or with a spoon.*
Garish with paprika and/or chives and serve chilled.

Notes

Tip for Piping the Yolks:

Spoon the yolk mixture into a zip-lock storage bag. Push the mixture toward one corner at the bottom of the bag and seal closed.
With scissors, snip about 1/4 inch off the bottom corner of the bag. Then, squeeze the bag to pipe the yolk mixture into the egg white halves.

Other Garnishes for Deviled Eggs:

bacon
dill sprigs
olives
green onion
chopped tomato

Nutrition

The post Best Deviled Eggs Recipe appeared first on Southern Cravings.

Breakfast Casserole with Sausage

Anna Kate — Tue, 23 Feb 2021 11:00:00 +0000

This overnight breakfast casserole is layered with eggs, sausage, and cheese over hearty slices of bread. Then, it’s baked in the oven for the most epic breakfast lover’s feast! Make this ahead for the perfect Christmas morning Brunch, breakfast for company, or as part of your weekly meal prep.

When it comes to family gatherings, breakfast is definitely the most overlooked meal. Forget the bagels and sugary pastries, you need a recipe that will keep everyone full until lunchtime. And this casserole is a great way to make the most delicious breakfast for a crowd.

This is the perfect breakfast casserol for breakfast or brunch, Christmas morning, Easter, or any other special occasion. We love to enjoy this over the holiday season with a mimosa in hand. This is one of those easy recipes that will be a family favorite!

Easy Sausage and Egg Casserole

This great recipe can certainly feed a crowd, but it’s also perfect for a nice breakfast with your family. One casserole dish serves about 8-10 people, at least. While this is perfect for larger brunches or breakfasts, this can easily be portioned out to reheat and enjoy on busy school mornings.

Since this recipe does require sitting in your refrigerator overnight, make sure you plan ahead to make it the night before. Even with the overnight rest, it really does take the stress out of preparing breakfast the next morning.

Ingredients + Tools: Easy Breakfast Casserole

Bread: Use wheat, white, or whatever you have on hand. Day-old bread is best, so it can absorb the egg and milk mixture well.
Sausage: Use any breakfast sausage of your choice. I like Jimmy Dean. Mild, hot, sweet, or Italian sausage can also be used. Try Chorizo for an extra kick!
Cheese: A blend of sharp cheddar cheese is my personal favorite, but any shredded cheese will work. Try pepper jack, cheddar, taco blend, etc.
Vegetables: If you want to bulk up this recipe, add mushrooms, green bell pepper, green onions, or other vegetables in one-cup increments.
Proteins: This casserole is pretty hearty with the sausage crumbles, but try diced ham, ground beef, or other protein instead.

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

Casserole dish: I prefer a clear, glass casserole dish, but aluminum will work fine, too.
Disposable aluminum pan: If you want to minimize clean up, a disposable pan is the way to go! You will still need to spray your pan with cooking spray before assembling the casserole.

How to Make a Sausage and Egg Breakfast Casserole

The main ingredients to this savory breakfast casserole are bread, eggs, cheese, and sausage. These ingredients are layered in a pan together and baked the next day.

Step 1: Prep the casserole.

First, layer the bread slices in the bottom of the dish. I usually use about 8 slices of bread to cover the bottoms and sides of the casserole dish.

Then, brown your sausage in a large skillet and drain off the grease. The sausage doesn’t need to be super finely crumbled. Just use your spoon to break apart the larger pieces of sausage into smaller, bite-sized pieces.

Add the cooked sausage on top of the bread slices, and sprinkle a layer of cheese.

Then, in a large mixing bowl, whisk the eggs and milk together. Season with salt and black pepper. Pour the egg mixture over the bread and sausage mixture.

Use a wooden spoon to press the edges of the bread into the mixture.

Step 2: Soak overnight.

Cover with foil and place the casserole dish in the refrigerator for 8 hours or up to overnight. This allows the bread to absorb the egg and milk mixture so your casserole isn’t runny.

Step 3: Bake

When you are ready to bake, let the casserole dish sit at room temperature for at least 30 minutes. This helps the ingredients cook evenly and prevents your casserole dish from shattering as it’s transferred from a cold fridge to a hot oven.

Top the casserole with the remaining cheese, and place the uncovered casserole in the preheated oven for about an hour, or until the center no longer jiggles.

What to serve with a breakfast casserole:

Reheating Breakfast Casserole

Overnight breakfast casserole can easily be reheated for leftovers. Cover the casserole dish with foil and place in a preheated 350F degree oven for about 20 minutes, or until warm.

Make Ahead Breakfast Casserole and Freezing Tips

Breakfast casserole can be made up to three days ahead of time and refrigerated until ready to bake. If you wish to freeze the casserole, here are two ways:

Uncooked: Make this ahead of time and freeze the uncooked casserole in a 9×13 inch casserole dish. Defrost in the refrigerator until completely thawed. Bake according to the directions.
Cooked: Divide the cooked casserole into single portions and wrap in Glad Press’n Seal. Place each serving in a gallon freezer bag, label, and place in the freezer. Defrost and reheat the unwrapped casserole in an oven-safe dish at 350F degrees for about 20 minutes, or until warm.

Breakfast Casserole FAQ:

How long can breakfast casserole sit out?

A cooked breakfast casserole can sit out for about 2 hours. After 2 hours, there is an increased chance for bacteria to breed and the casserole to dry out.

How long is egg casserole good in the fridge?

Uncooked egg casserole is good for about 3 days in the refrigerator, and then is should be cooked and served.

Cooked egg casserole is good for up to three days in the refrigerator. Then, it should be frozen or thrown out.

How do you reheat egg casserole without overcooking?

Cover the casserole dish with foil and place in a preheated 350F degree oven for about 20 minutes, or until warm.

Do egg casseroles freeze well?

Yes, you can freeze this breakfast casserole cooked, cut into portions, and wrapped with Glad Press’n Seal. Freeze up 3-6 months.

Defrost in the refrigerator or on the counter until completely thawed. Bake according to the directions.

How long can breakfast casserole be refrigerated before cooking?

A breakfast casserole should be assembled and refrigerated for no more than 3 days before cooking.

Best Breakfast Casserole

This best breakfast casserole is made with cheese, eggs and mild sausage, and soaked overnight for easy baking in the morning. This recipe is perfect for hosting company or meal prepping breakfast for the week.

Course Breakfast

Cuisine American

Keyword Breakfast, casseroles, holiday recipes

Prep Time 20

Cook Time 1

Overnight Rest 8

Total Time 9 20

Servings

Calories 287kcal

Author Anna Kate

Equipment

Ingredients

cooking spray
1 pound breakfast sausage ground; mild, hot, or spicy
6-8 slices bread
8 ounces cheddar cheese shredded, plus more as desired
8 count large eggs beaten
2 cups whole milk
salt and pepper to taste

Instructions

Preheat the oven to 375°F. Spray the baking dish with nonstick cooking spray.
Arrange bread slices in a single layer in the prepared baking dish, covering the bottom and the sides of the casserole dish. Set aside.
In a large skillet, brown the sausage over medium-high heat until browned and crumbly. Drain if needed. Set aside.
Layer the browned sausage and cheese over the bread slices.
In a large bowl, whisk together the eggs, milk, salt and pepper.
Carefully pour the mixture over the cheese. Top with additional cheese if desired.
Bake casserole until set and golden – about 60 minutes. Let stand for 10 minutes before serving.

Notes

*Sausage: Feel free to substitute with any breakfast sausage, italian sausage or even chorizo.

*Bread: Can use wheat or white.

*Cheese: Can use any kind of shredded cheese to complement the ingredients you use.

*Additional note: This casserole is versatile and can easily be switched up with other veggies and toppings like peppers, onions, ham, bacon, mushrooms, etc.

Nutrition

The post Breakfast Casserole with Sausage appeared first on Southern Cravings.

Chicken Divan Casserole with Homemade Sauce

Anna Kate — Thu, 27 Feb 2020 15:55:01 +0000

This Chicken Divan Casserole is made with tender chicken and broccoli in a rich and creamy sauce. This is our go-to for weeknight dinners, served over rice or noodles. Makes great leftovers and NO “cream of…” soup!

There’s something about the goopy “cream of…” canned soup that just irks me. BUT! I’ve included a simple tutorial to make your own condensed cream of mushroom soup, instead.

This recipe isn’t exactly for the calorie counters: It does include cheese, butter and milk to make the sauce, but it’s worth the extra calories for sure!

Ingredients for Chicken Divan:

Chicken: You can use leftover chicken from my oven roasted chicken recipe, pick up a pre-made rotisserie chicken from the deli, or poached chicken. You can use chopped or shredded. It’s a matter of preference.
Broccoli: This recipe uses steamed, frozen broccoli. Make sure to drain well and allow to dry after steaming. Frozen broccoli does release some water, but the casserole will not be watery or affect the taste. If preferred, you can use fresh, steamed broccoli.
Sauce: It’s basically a Mornay sauce, which is a roux, with milk, broth and white cheddar cheese. It’s thick, rich and is the base for many casseroles.
Mushrooms: Since the traditional recipes call for cream of mushroom soup, I chop up fresh mushrooms and add them in separately from the sauce. It all gets mixed in anyway!
Cheese: You can use yellow cheddar or white cheddar. The taste is about the same. This recipe uses white cheddar, with a mix sprinkled of yellow and white cheddar sprinkled on top.
Topping: I use Pepperidge Farm Stuffing mix for the breadcrumbs. While we don’t use this product for making stuffing or dressing, this is great for breadcrumbs! If you have homemade breadcrumbs, you can use those too.

How to Make Chicken Divan Casserole

First, shred or chop your precooked chicken and place in the bottom of a greased 9 x 13 inch casserole dish.
Top the chicken with broccoli and sauteed mushrooms.
Make the roux, add in cheese and simmer until it becomes a thick cheese sauce.
Pour over the chicken, broccoli and mushrooms.
Top with cheese, then breadcrumbs.
Bake and enjoy!

Make Ahead Instructions:

This is a great recipe to make ahead of time. Just assemble all the way up to the breadcrumb topping, then cover and refrigerate.

About 30 minutes before you are ready to bake, set the casserole out to come to room temperature. Add the breadcrumbs, then bake per the recipe.

What does Chicken Divan mean?

This recipe was named after the Divan Parisien Restaurant in the New York City Chatham Hotel where it was the signature dish almost 100 years ago!

How do you reheat Chicken Divan?

I love a good recipe that reheats easily! The topping won’t be as crisp, but all of the flavors will still be just as delicious!

Preheat your oven to 350F degrees and bake the leftovers in the casserole dish, uncovered, for about 30 minutes or until warmed through.

This is also great stuffed inside a crispy baked potato, or served over mashed potatoes.

Chicken Divan Casserole with Homemade Sauce

Course Dinner Recipes

Cuisine American

Keyword casserole, comfort food

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 235kcal

Author Anna Kate

Equipment

Ingredients

For the Sauce:

1 tablespoon butter
3 tablespoons all-purpose flour
½ cup milk
½ cup chicken broth
2 cups cheddar cheese freshly grated, plus more for topping
salt and pepper to taste

For the Casserole:

3 cups chicken shredded (about 2 breasts)
2 cups broccoli florets chopped bite-sized
12 ounces baby bella mushrooms chopped
1 clove garlic minced
1 tablespoon butter

For the Breadcrumb Topping:

1 tablespoon butter melted
½ cup Pepperidge Farm Stuffing Mix

Instructions

Preheat the oven to 375°F. Coat a 9×13 baking dish with nonstick spray and set aside.

Prep the casserole ingredients:

Place chicken and broccoli into the prepared dish.
In a skillet over medium-high heat, melt 1 tablespoon of butter and add mushrooms. Saute until tender and soft. Add on top of the chicken and broccoli.

Make the sauce:

In the same skillet, add another tablespoon of butter and melt over medium heat. Then, add in 1 tablespoon of flour at a time, whisking constantly so the butter and flour does not burn.
As the butter and flour becomes a paste, stir in milk. As it begins to thicken, add in chicken broth and continue stirring.
Add in 2 cups of cheddar cheese. Continue to stir until the cheese has melted and the sauce is smooth.

Assemble the casserole:

Pour the sauce mixture evenly on top of the chicken, broccoli and mushrooms.
Sprinkle the cheese evenly on top.
Melt the remaining 1 tablespoon of butter and stir in the breadcrumbs. Evenly sprinkle the breadcrumbs on top of the cheese layer.
Bake for 35 minutes, uncovered, until golden on top. Serve warm over rice or pasta.

Notes

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

Nutrition

The post Chicken Divan Casserole with Homemade Sauce appeared first on Southern Cravings.

Hearty Vegetable Soup Recipe with Pulled Pork

Anna Kate — Wed, 06 Nov 2019 16:37:11 +0000

A hearty vegetable soup recipe is just what you need on cold winter nights. Full of rich flavor with plenty of vegetables, this is like a big bowl of comfort and warmth!

If you haven’t noticed, I’m into soup recipes that have flexibility. I rarely follow a recipe, but when I created this soup with leftover pulled pork, I had to jot it down. Let me tell ya, this goes great with a slice of southern cornbread!

This soup can be made with or without meat. You could use leftover roasted chicken and make this with homemade chicken stock, or really any meat that needs to be used up.

It’s rich with flavors of Worcestershire sauce, roasted tomatoes, frozen vegetables and a kick from the buffalo sauce. You can make this for game day, hectic weeknights, or for anytime. Just dump in a pot and simmer while you get stuff done!

Why You Should Make this Soup:

Uses frozen veggies – perfect for throwing together last minute!
Can simmer all day or made in a flash!
Uses up leftover pork, beef or chicken! Leave out the meat for a vegetarian option!
Kids get their veggies!
Veggies can be subbed for picky eaters!

How to Cook Vegetable Soup

You can make this on the stove while you buzz around the house, in the slow cooker while you run errands, or in the pressure cooker for a quick weeknight meal. I used my favorite dutch oven!

Here’s How to Do it:

1. Roughly chop a yellow onion and saute with a clove of garlic in a dutch oven until translucent.

2. Add leftover meat and stir occasionally until brown bits form on the bottom of the pot. Sometimes the meat will release extra water or moisture…just continue sauteing until the extra moisture evaporates.

3. Add in veggies. I use frozen Lima beans, carrots and okra.

4. Add in one can of stewed tomatoes and diced tomatoes.

5. Add chopped new potatoes and vegetable broth. Season with salt and pepper, chili powder and sauces. Stir until well-combined.

The soup is ready when the potatoes are tender, but I like to cook this all day long to get all the rich flavors!

Hearty Vegetable Soup Recipe

A hearty vegetable soup recipe is just what you need on cold winter nights. Full of rich flavor with plenty of vegetables, this is like a big bowl of comfort and warmth!

Course Soup

Cuisine American

Prep Time 10

Cook Time 3

Total Time 3 10

Servings

Calories 48kcal

Author Anna Kate

Ingredients

1 to 1 ½ pounds leftover pulled pork*
5 new potatoes cubed
1 yellow onion roughly chopped
2 cloves garlic minced
12 ounces sliced carrots frozen
12 ounces Lima beans* frozen
12 ounces chopped okra frozen
15 ounces diced fire-roasted tomatoes canned
15 ounces stewed tomatoes canned
4 tablespoons Frank’s Hot Sauce
4 tablespoons Worcestershire sauce
2 tablespoons of BBQ Sauce your choice!
4 cups vegetable broth
1 tablespoon chili powder

Instructions

Roughly chop a yellow onion and saute with garlic in a dutch oven until translucent.
Add leftover meat and stir occasionally until brown bits form on the bottom of the pot. Sometimes the meat will release extra water or moisture…just continue sauteing until the extra moisture evaporates.
Add in veggies. I use frozen Lima beans, carrots and okra.
Add in one can of stewed tomatoes and diced tomatoes.
Add chopped new potatoes.
Add vegetable broth and season with salt and pepper, chili powder and sauces. Stir until well-combined.
Bring the soup to a boil, then simmer for about 3-4 hours until potatoes are tender.

Notes

Pulled pork can be substituted for pulled chicken or beef.
This recipe calls for frozen vegetables, but fresh vegetables can be used.
Vegetables are easily substituted for what is available to you!

Nutrition

The post Hearty Vegetable Soup Recipe with Pulled Pork appeared first on Southern Cravings.

Pasta Salad with Italian Dressing

Anna Kate — Thu, 06 Jun 2019 14:04:34 +0000

Tricolor Pasta Salad is the perfect side dish for your next cookout or potluck. Made in under 30 minutes, this refreshing salad is packed with fresh vegetables, tangy Italian dressing and other delicious flavors!

This Summer Pasta Salad Recipe comes in handy for those last minute pool day invites, cookouts and tailgating parties. With a few simple ingredients, like the pasta and dressing, you can toss in whatever you have on hand!

Pasta salad would be delicious with a pulled pork sandwich, roasted chicken or oven roasted ribs.

How to Make Tricolor Pasta Salad

Start with noodles and build from there! The great thing about this recipe is you can add or substitute any of the ingredients.

I’ve even heard people call this “everything but the kitchen sink” pasta salad… because you can add anything according to your taste!

Here are a few basic ingredients for summer pasta salad:

Spiral Noodles
Olives
Italian Dressing
Cherry tomatoes
Banana Peppers
Green Onions
Feta Cheese
Grilled Veggies

What noodles are best for pasta salad?

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

The best noodles for making pasta salad:

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

Can you make pasta salad the night before?

Yes! In fact, it’s good to allow the salad to “marinate” a little before serving. All of the flavors will combine and mix with all of the other ingredients.

Since veggies absorb liquids, don’t add as much dressing the night before. Wait until you are ready to serve, then add to taste.

The post Pasta Salad with Italian Dressing appeared first on Southern Cravings.

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