When the temperature drops, a pot of Hungarian Goulash is always on our menu. It is made with tender beef, sweet onions, and a savory broth that fills the house with the best cozy aroma.
Flavor: Rich and hearty with sweet onions, tender chunks of beef, and lots of smoky paprika.
Technique: It’s simmered at a lower temperature for a longer period of time to tenderize the meat.
Budget Tip: Hungarian goulash is the perfect recipe to turn a cheaper cut of meat into a tender and delicious meal.
Recipe Note: Hungarian Goulash is very different from an American goulash recipe, which is a pasta and ground beef dish!
Your Goulash Basics
Paprika: Hungarian paprika is made from ground dried peppers that range from mild to hot, so its flavor varies by region. Paprika can be smoked, sweet, or hot, but this recipe usually uses the mild or sweet varieties.
Vegetables: Families often customize this dish with potatoes, carrots, onions, celery, peppers, or tomatoes. Some Hungarian Goulash recipes use only onions or serve veggies on the side, but it’s always pure comfort food.
Beef & Broth: Tender chunks of either stew beef or chuck roast, onions, and tomatoes are simmered in a savory paprika beef broth until tender.
Add-Ins and Variations: Serve the goulash on its own or over homemade egg noodles, elbow macaroni, or mashed potatoes. Top it with a dollop of sour cream and fresh parsley for the best flavor.
While I simmer this on the stove, you can also slow-cook this Hungarian beef goulash in the oven at 325°F for 2.5 hours.
How to Make Hungarian Goulash
Sauté onions in butter until soft, then sear the beef until browned.
Add broth to deglaze, then mix in tomatoes, more broth, and spices.
Bring to a boil, then cover and simmer (full recipe below) until the meat is tender.
Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for up to 3 months.
To reheat, warm over low to medium-low heat, stirring occasionally. Add a splash of beef broth if the sauce is too thick. Or, reheat single servings in the microwave in short intervals, stirring between, and adding liquid if needed.
Must-Try Soups and Stews
Did you make this Hungarian Goulash? Leave a rating and comment below!
Prep Time 30 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 2 hourshours
In a Dutch oven or large pot, melt the butter over medium-low heat. Add the onion and cook until translucent, about 5 minutes. Stir in caraway seeds and paprika.
In a bowl or zip-top bag, dredge the beef with flour and shake off any excess. Add the beef to the onion mixture and cook for 2-3 minutes.
Slowly add ¼ cup of beef broth while scraping up any brown bits from the bottom of the pan. Add the remaining broth and diced tomatoes. Add potatoes and carrots if using. Season with salt and black pepper.
Bring to a boil over medium-high heat. Once boiling, reduce the heat to a low simmer, cover, and cook for about 1½ -2 hours or until the beef is fork-tender.
Garnish with parsley if desired and serve with a dollop of sour cream.
For the best flavor, use sweet Hungarian paprika, not smoked. For a variation that lets you work on other things while the stew cooks, try slow cooking Hungarian goulash in the oven at 325°F for 2.5 hours instead of simmering on the stovetop.
This quick turkey soup recipe is on the table in less than 30 minutes. Filled with leftover turkey, vegetables, and pasta in a savory broth, this turkey soup tastes like it’s been simmering all day long.
It uses staple ingredients I always have on hand.
Turkey soup takes minutes to make but tastes like it’s been simmering all day!
It’s a budget-friendly recipe and a great way to enjoy leftovers.
It’s versatile; add leftover vegetables and turkey and any variety of pasta.
What You’ll Need For Turkey Soup
Broth: To keep this soup quick and easy, you can use boxed turkey stock, turkey broth, or chicken broth.
Seasoning: Poultry seasoning adds a homemade flavor to boxed broth—it’s a favorite spice blend that’s great in almost any chicken dish. You can find it at any grocery store, order it online, or make it homemade.
Flour: A sprinkle of flour is optional, but it’s one of my secrets to a great brothy soup—it adds a little bit of body to the broth.
Turkey: I use leftover turkey in this recipe; you can also use rotisserie chicken or leftover chicken.
Vegetables: This soup is simple and delicious, with carrots, celery, and onion. You can add other vegetables like sweet potatoes, mushrooms, zucchini, green beans, or corn.
Noodles: Add any kind of pasta or egg noodles to this recipe. For planned leftovers, cook the pasta or rice on the side and add it to each bowl. You can also use white rice, brown rice, or a wild rice blend.
If time allows, you can make this homemade turkey soup recipe from scratch. Use the turkey carcass or bones from Thanksgiving to make homemade turkey stock in the slow cooker in the slow cooker.
I put everything in the slow cooker after dinner and let it cook overnight so I’m ready for soup the next day. Once the broth is prepared, follow the directions below to prepare the soup.
How to Make Turkey Soup
Soften the onion and stir in flour. (Recipe below.)
Stir in the remaining ingredients (except noodles) and simmer.
Add noodles and cook until tender.
Storing Leftovers
For planned leftovers, cook the pasta on the side (or rice if you’d like) and store them separately.
Refrigerator: Turkey soup can be stored in the fridge in an airtight container for up to 4 days.
Freezer: Freeze turkey soup without the pasta or rice for up to 4 months. Cook fresh pasta and add to each bowl for serving.
Love That Leftover Turkey
Did you enjoy this Turkey Soup Recipe? Leave a comment and rating below.
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Heat olive oil in a Dutch oven over medium heat. Add the onion and cook until tender, about 3-4 minutes. Add flour and cook for 1 minute more.
Stir in carrots, celery, chopped turkey, broth, poultry seasoning, and bay leaf. Simmer uncovered for 10 minutes.
Add noodles (*see note) and cook for an additional 8-10 minutes or until tender. Remove from the heat, discard bay leaf, and stir in parsley.
Season with salt and pepper to taste and serve.
Pasta: To retain the texture of pasta, noodles, or rice, cook them separately and add to each bowl when serving, especially if you are making the soup ahead.
Chicken broth can be substituted for turkey broth.
Store leftovers in the refrigerator for up to 4 days or in the freezer for up to 4 months.
This pot roast recipe is foolproof. Fresh ingredients (no packets!), tender beef, and lots of veggies smothered in gravy deserves a permanent spot in your recipe rotation.
This recipe makes a tender roast every time.
It’s easy to make with fresh ingredients. No packets or ‘cream of’ soup needed.
Vegetables are added to make it a complete meal in just one pot.
I’ve included step-by-step instructions for a savory gravy.
⭐️⭐️⭐️⭐️⭐️ “Easy to prepare, this recipe never disappoints! It is tender and tasty every time. I use the Dutch oven in my oven and it slowly cooks to perfection!”
What is Pot Roast?
This is a classic recipe and for good reason! A pot roast is a beef roast that generally starts with a tougher cut of beef.
Cooking at a low temperature for a long time breaks down the tough connective tissues resulting in deliciously tender beef with a flavorful gravy.
Ingredient Tips
Beef: Chuck roast is the best choice for this pot roast recipe. Other cuts of beef with marbling, like round roast or rump roast, are also great options for cooking low and slow. Be sure to select a roast that has lots of marbling in it which carries flavor and helps make the gravy absolutely mouth-watering!
Onions: Cook the onions with the roast, they will dissolve into the gravy, adding flavor. If you’d like chunks of onion, add extra with the other vegetables.
Vegetables: Baby potatoes are a great choice. They don’t require peeling and hold their shape well (russet potatoes tend to fall apart, although they still taste great). Cut the carrots and celery a bit bigger so they don’t overcook. You can add other veggies like mushrooms, turnips, or sweet potatoes.
Broth: Use beef stock and red wine when cooking the meat. You can replace the wine with additional broth. Do not use low-sodium broth, or the gravy won’t have enough flavor.
How to Make a Pot Roast
This is an overview of the steps to make a pot roast. Find full details below!
Sear beef: Season and sear the beef chuck roast in a Dutch oven or large pot.
Add onions & liquid: Add onions, broth, wine, and seasonings. Bake in the oven for 2 hours.
Add vegetables: Add vegetables and cook until the roast and vegetables are tender.
Make gravy: Separate the fat from the drippings and prepare the gravy according to the recipe directions.
How to Check if Pot Roast Is Done
For this recipe (which uses the technique of braising), skip the thermometer and go by feel. Insert a fork into the roast and twist it slightly. It should be very tender, have very little resistance, and come apart easily.
If the meat isn’t fork-tender, cover it and cook for 20 to 30 minutes longer, then check it again.
What can I cook it in if I don’t have a Dutch Oven?
Instead of a Dutch oven, try using an oven-safe pot with a lid, a deep roasting pan covered tightly with foil, or a casserole dish with an oven-safe lid.
What can I use instead of wine?
You can use additional beef broth in place of wine.
How Long to Cook a Pot Roast
Cooking times can vary depending on the size and type of roast you purchase. Here are approximate cooking times for pot roast in the oven: – Cook a 3 lb. roast for a total of 3-3.5 hours – Cook a 4 lb. roast for a total of 3.5-4 hours – Cook a 5 lb. roast for a total of 4.5-5 hours Cook times can vary based on the type of roast. Check the roast with a fork, if it is tough, the roast probably needs MORE time to cook. Cover it back up and let it keep on cooking.
Can I cook it in a slow cooker?
This can be made in the slow cooker on low for 8-10 hours or on high for 4-6 hours. The slow cooker has less evaporation, so reduce the broth to 1 cup and the wine to ½ cup.
Do I have to sear the roast?
I recommend searing the roast to create a flavorful crust. This, along with deglazing the pan, really enhances the flavor of the gravy. You can certainly skip the searing if you’d like.
How do I make Pot Roast gravy?
Turn the sauce into a great pot roast gravy in only 3 steps! 1. Whisk two tablespoons of corn starch in cold water until smooth (this is called a slurry). 2. Remove beef and veggies the broth and bring to a simmer. You should have about two cups, add more beef broth if needed. 3. Whisk the slurry into the simmering broth until thickened.
Storing Leftovers
Fridge: Keep leftover pot roast in a covered container in the refrigerator for up to 4 days.
Freezer: Freeze portions in zippered bags for up to 3 months and thaw overnight in the refrigerator.
What to Serve with Pot Roast
To stretch this pot roast a little further, add some sides to go with your mouthwatering roast.
In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.
Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.
Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and cook 2 hours.
Add potatoes, carrots, and celery, and cook an additional 2 hours (for a 4 lb. roast) or until the roast and potatoes are fork-tender.
Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices or make gravy (below) if desired.
*Red wine can be replaced with additional beef broth. Any dry red wine can be used, and it doesn’t have to be expensive to add great flavor. I often use cabernet sauvignon as I have it on hand, but you can use malbec, merlot, or cabernet franc among others. To Make Gravy:
Combine 2 tablespoons cornstarch or flour with 2 tablespoons cold water until smooth.
Remove beef and vegetables from the pot. Use a gravy separator or a spoon to separate the fat from the drippings.
Bring the remaining broth/drippings to a boil and whisk in the slurry mixture a little bit at a time until thickened. Add extra broth if needed.
Season with salt & pepper to taste.
To make gravy with a roux: Add 4 tablespoons flour and 4 tablespoons butter to a saucepan and cook for 2 minutes. Gradually add 3 to 4 cups of the skimmed drippings, whisking after each addition until smooth. Let boil 1 minute and season with additional salt and pepper. Store leftovers up to 4 days in the refrigerator or up to 3 months in the freezer.
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals. See more posts by Holly
Does the so-called miracle tree live up to the hype?
Moringa (Moringa oleifera) is a plant commonly known as the “miracle” tree due to its purported healing powers across a spectrum of diseases. If “miracle” isn’t hyperbolic enough for you, “on the Internet,” it’s also known as “God’s Gift to Man.” Is moringa a miracle or just a mirage? “The enthusiasm for the health benefits of M. oleifera is in dire contrast with the scarcity of strong experimental and clinical evidence supporting them. Fortunately, the chasm is slowly being filled.” There has been a surge in scientific publications on moringa. In just the last ten years, the number of articles is closer to a thousand, as shown here and at 1:02 in my video The Benefits of Moringa: Is It the Most Nutritious Food?.
What got my attention was the presence of glucosinolates, compounds that boost our liver’s detoxifying enzymes. I thought they were only found in cruciferous vegetables, such as cabbage, broccoli, kale, collards, and cauliflower. Still, it turns out they’re also present in the moringa family, with a potency comparable to broccoli. But rather than mail-ordering exotic moringa powder, why not just eat broccoli?Is there something special about moringa?
“Moringa oleifera has been described as the most nutritious tree yet discovered,” but who eats trees? Moringa supposedly “contains higher amounts of elemental nutrients than most conventional vegetable sources,” such as featuring 10 times more vitamin A than carrots, 12 times more vitamin C than oranges, 17 times more calcium than milk, 15 times more potassium than bananas, 25 times more iron than spinach, and 9 times more protein than yogurt, as shown here and at 2:08 in myvideo. Sounds impressive, but first of all, even if this were true, it is relevant for 100 grams of dry moringa leaf, which is about 14 tablespoons, almost a whole cup of leaf powder. Researchers have had trouble getting people to eat even 20 grams, so anything more would likely “result in excessively unpleasant taste, due to the bitterness of the leaves.”
Secondly, the nutritional claims in these papers are “adapted from Fuglie,” which is evidently a lay publication. If you go to the nutrient database of the U.S. Department of Agriculture, and enter a more reasonable dose, such as the amount that might be in a smoothie, about a tablespoon, for instance, a serving of moringa powder has as much vitamin A as a quarter of one baby carrot and as much vitamin C as one one-hundredth of an orange. So, an orange has as much vitamin C as a hundred tablespoons of moringa. A serving of moringa powder has the calcium of half a cup of milk, the potassium of not fifteen bananas but a quarter of one banana, the iron of a quarter cup of spinach, and the protein of a third of a container of yogurt, as seen below and at 3:15 in my video. So, it may be nutritious, but not off the charts and certainly not what’s commonly touted. So, again, why not just eat broccoli?
Moringa does seem to have anticancer activity—in a petri dish—against cell lines of breast cancer, lung cancer, skin cancer, and fibrosarcoma, while tending to leave normal cells relatively alone, but there haven’t been any clinical studies. What’s the point in finding out that “Moringa oleifera extract enhances sexual performance in stressed rats,” as one study was titled?
Studies like “Effect of supplementation of drumstick (Moringa oleifera) and amaranth (Amaranthus tricolor) leaves powder on antioxidant profile and oxidative status among postmenopausal women” started to make things a little interesting. When researchers were testing the effects of a tablespoon of moringa leaf powder once a day for three months on antioxidant status, they saw a drop in oxidative stress, as one might expect from eating any healthy plant food. However, they also saw a drop in fasting blood sugars from prediabetic levels exceeding 100 to more normal levels. Now, that’s interesting. Should we start recommending a daily tablespoon of moringa powder to people with diabetes, or was it just a fluke? I’ll discuss the study “Moringa oleifera and glycemic [blood sugar] control: A review of the current evidence” next.
Slow cooker short ribs are melt-in-your-mouth tender and incredibly easy to make.
In this recipe, short ribs slow cook in a beefy red wine sauce with onions, carrots, celery, and aromatic herbs and spices.
It’s a hearty dish that is so easy it practically cooks itself—set it and forget it.
A slow cooker ensures that the meat is fall off the bone tender.
This recipe includes steps for making a deliciously rich and savory sauce from the cooking liquid that can be seasoned to match the menu.
What You Need For Slow Cooker Short Ribs
Short Ribs: Use either English-style beef short ribs. They are square and are sold in single pieces. Frozen ribs should be thawed first so they can be seared, for an extra boos of flavor.
Vegetables: Onions, carrots, and celery are the main components of a “mirepoix,” which infuses flavor into all kinds of proteins. You can add diced potatoes, sweet potatoes, or mushrooms as well.
Seasonings: The earthy flavors of dried herbs add depth of flavor to slow cooker short ribs! Make a shortcut Italian seasoning blend from scratch or spice your ribs up with a Cajun blend.
How to Make Short Ribs in a Slow Cooker
A crockpot makes short ribs so easy; they practically cook themselves.
In a skillet, brown the ribs and soften the onions.
Transfer ribs and onions to a slow cooker with the rest of the ingredients (recipe below).
Cook on low for 7-8 hours, then remove ribs and veggies.
Skim the fat off the drippings into a saucepan and make gravy.
Serve Slow Cooker Ribs With …
We love short ribs with mashed potatoes, egg noodles, or creamy polenta.
Tips for Tender Short Ribs
Searing the meat adds another layer of flavor.
Low and slow is the best way to ensure the ribs are tender. Avoid opening the lid as it will leat out heat and add to the cooking time.
Ribs have a lot of fat, so skim the drippings before making gravy or use a gravy separator.
I thicken the gravy with a cornstarch slurry, but you can also use a roux (flour and fat) if you’d prefer. Follow the ratios in my gravy recipe.
Storing Leftover Short Ribs
Keep leftover short ribs in an airtight container in the refrigerator for up to 4 days or freeze leftovers for up to 4 months.
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Slow Cooker Short Ribs
Beef ribs are slow-cooked in red wine with vegetables and herbs and served with a rich gravy from the drippings.
Prep Time 20 minutesminutes
Cook Time 7 hourshours
Total Time 7 hourshours20 minutesminutes
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Season the short ribs with salt and pepper.
Heat the oil over medium-high heat in a large skillet and add the ribs, in batches if needed, browning for 3 to 4 minutes per side. Transfer to the bottom of a 6-quart slow cooker.
Reduce the heat to medium and add the onions to the skillet. Cook for 3 to 4 minutes or until they begin to soften. Add them to the slow cooker along with the beef stock, wine, carrots, celery, garlic, soy sauce, tomato paste, rosemary, thyme, and bay leaves.
Cook on low for 7 to 8 hours.
Once cooked, transfer the ribs and vegetables to a bowl and cover with foil to keep warm. Strain the drippings left in the crock pot.
Skim any excess fat off the top of the drippings and pour the drippings into a medium saucepan. Bring to a boil and let simmer for 5 to 10 minutes or until slightly reduced.
Mix 2 ½ tablespoons of cornstarch with 2 ½ tablespoons of water. Drizzle the cornstarch into the simmering drippings while whisking until thickened. You may not need all of the cornstarch. Taste and season with salt and pepper if needed.
Serve the ribs and vegetables with gravy.
Beef stock makes the best gravy. If using beef broth, add a bouillon cube.
I recommend cooking short ribs on low for tender ribs. If the ribs are tough, they likely need more time.
Short ribs will produce a lot of fat so be sure to skim the drippings. I use this gravy separator to make it easy.
Fresh herbs, such as chopped rosemary, can be added to the broth when simmering for gravy if desired.
Looking for a fancy recipe for a special occasion at home?
This roasted Cornish hen recipe or “game hens” is simple to prepare, delicious, and as easy as it is elegant.
This recipe comes together in just one dish for easy cleanup.
Cornish game hens come out tender and juicy with crisp skin.
The juices from the game hens flavor the veggies for a cozy, delicious meal.
This recipe looks gourmet, but it’s as easy as could be!
What You’ll Need for This Cornish Hen Recipe
Cornish Hen: Cornish hens (aka game hens) are a breed of chickens that weigh about 1 ½ to 2 pounds as opposed to a regular chicken that weighs 4 or more pounds. Cornish hens are fully matured at a smaller weight, and the meat is super tender. You can most often find them at the grocery store in the freezer near the frozen turkeys.
Rub: A simple mixture of olive oil and herbs flavor the skin. Rosemary, lemon zest, thyme, garlic powder, salt, and pepper create the perfect savory taste.
Vegetables: Potatoes, carrots, and onions are added to the pan. Arrange the veggies around the hens, and once cooked, remove the hens and stir the veggies into all of the delicious juices for extra flavor!
Variations
Try tucking sprigs of fresh rosemary, thyme, or oregano amongst the veggies, or rub the outside of the hen with your favorite seasoning mix for a super savory skin!
Chunks of zucchini, squash, brussels sprouts, or bell peppers can be added to the pan with the other veggies.
How to Cook Cornish Hens
Brush the hens with oil and season. Tuck wings under the bird and place them on a pan. Arrange vegetables around the cornish hens.
Bake, uncovered according to recipe directions below.
Remove hens from the oven and let them rest before serving.
PRO TIP: Place the roasting pan under the broiler until the skin turns golden brown and gets crispy!
Tips for Perfect Cornish Hen
For best results, rub some salt into the cavity of the hens to draw more moisture out while it roasts; this also helps season the meat a little more.
A few sprigs of fresh herbs or a slice of lemon can be added to the cavity as well.
If you save bacon grease, this is a perfect way to substitute bacon grease for the olive oil, adding another subtle layer of flavor!
The most important tip is to ensure that the chicken is cooked to a juicy 165°F. I remove the hens from the oven at 160°F as the temperature will continue to rise as they rest.
Elegant Sides to Pair with Cornish Hens
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4.99 from 437 votes↑ Click stars to rate now! Or to leave a comment, click here!
Roasted Cornish Hen
Roasted Cornish hen is tender and juicy with a crispy, golden-brown skin.
Prep Time 20 minutesminutes
Cook Time 55 minutesminutes
Rest Time 10 minutesminutes
Total Time 1 hourhour25 minutesminutes
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Preheat oven to 450°F.
If using, toss the vegetables with 1 tablespoon olive oil and season with salt & pepper to taste. You can add herbs if you’d like.
In a small bowl, combine the remaining 2 tablespoons of olive oil and herbs. Brush hens with the olive oil mixture. Twist wings to tuck under the bird.
Place cornish hens in a 9×13-inch baking dish or on a rimmed baking sheet. Arrange the prepared vegetables around the hens and place in the oven. Reduce heat to 400°F.
Bake for 55 to 65 minutes or until the hens reach 165°F* with a thermometer. Ensure the thermometer does not touch the bone.
Transfer the hens to a serving plate and loosely tent with foil for 10 minutes.
Stir the vegetables into the juices on the pan. If needed, you can place them back into the oven as the hens rest. If the vegetables are cooked to your liking, turn the oven off and place them in the oven to keep warm.
Cut hens in half using kitchen scissors and serve with the vegetables.
Cornish hens can range in size from 1.5 to 2.25lbs. Cooking time can vary slightly based on the size of your hens. Poultry should reach a final temperature of 165°F in the thickest part of the meat with the thermometer not touching the bone. I remove the hens from the oven at 160°F as they will continue to cook as they rest and will reach 165°F.
Step-by-step, this Thanksgiving turkey recipe is easy to follow and makes a tender juicy turkey with crispy skin.
Whether you’re cooking for a small group or a large crowd, I’ve included my best tips to help you take your turkey from preparation to perfection.
It’s a step-by-step guide that even beginners can use to make a perfect Thanksgiving turkey!
The result will be a centerpiece with golden brown and crispy buttery skin and tender, juicy meat.
No brining is required (although if you’d like to brine the bird, you can—more on that below).
Homemade turkey gravy can be made from the drippings and it’s delicous!
What Size Turkey to Buy?
Servings
6
10
16
Turkey (no leftovers)
7.5 lbs
12.5 lbs
20 lbs
Turkey (with leftovers)
9 lbs
15 lbs
24 lbs
Ingredients for Roasting Turkey
Turkey: Keep a fresh turkey in its original packaging in a rimmed baking dish (to catch any leaks) in the refrigerator until ready to prepare. Thaw a frozen turkey for 1 day for each 4 to 5 pounds in the refrigerator—refer to the chart below.
Seasonings: I use a combination of butter, salt, pepper, and poultry seasoning. You can also use your favorite turkey seasoning blend to lock in savory flavor—reduce the salt if needed.
Variations: Feel free to add sprigs of fresh herbs like sage, rosemary, thyme, and parsley. Onions, carrots, and celery infuse roast turkey and the drippings with flavor; you can also add mushrooms. No rack? No problem! Place the turkey on a raft of veggies and the juices will soak into the veggies as it roasts.
Thawing Times in the Refrigerator
Thaw a turkey for one day for each 4 to 5 lbs.
8 – 12 pounds
2 to 3 days
12 – 16 pounds
3 to 4 days
16 – 20 pounds
4 to 5 days
20 – 24 pounds
5 to 6 days
Thawing Times in Cold Water
For a faster method, keep the frozen turkey submerged (breast side down) in cold water until thawed. Change the water frequently to ensure it stays cold. Thaw for 30 minutes per pound turkey.
8 – 12 pounds
4 to 6 hours
12 – 16 pounds
6 to 8 hours
16 – 20 pounds
8 to 10 hours
20 – 24 pounds
10 to 12 hours
Tuck the wing tips underAdd herbs or stuffing to the cavityDab skin dry with paper towelCombine butter and seasoningsRub the butter on the turkey
A brine can be a wet brine or dry brine. It’s a mixture of salt, sugar, and seasonings that the turkey is soaked in or covered in for a day or so before cooking.
I love a brined turkey because it adds adds lots of flavor and makes the meat extra tender and juicy.
The truth is, although I love brine, I don’t usually brine my turkey. It adds an extra day to the preparation time. If you have time, by all means, use this turkey brine recipe, you won’t regret it.
How to Prepare a Thanksgiving Turkey
Here is an overview of the steps—the full detailed recipe is below.
Remove giblets and neck from the thawed turkey and add them them to the roasting pan (or discard them if you’d prefer).
Tuck the wing tips under. Add herbs/onion or stuffing to the cavity.
Tie the legs with kitchen twine. Dab the skin dry with paper towel.
Combine butter and seasonings and rub over the skin.
How to Cook a Thanksgiving Turkey
Now that the turkey is prepared as above, it’s time to get cooking!
Add carrots, celery, onion, neck, and broth to the pan. Top with a rack if you have one.
Place the turkey on the rack (or directly on the vegetables if you don’t have a rack).
Roast according to the recipe below.
Let the turkey rest on a plate once cooked while you prepare the gravy.
I prefer to cook the turkey unstuffed and cook the stuffing in a casserole dish or in a slow cooker. The turkey cooks more evenly and doesn’t dry out while waiting for the stuffing to reach the correct temperature since the stuffing will need to reach 165°F.
Instead of stuffing, loosely fill the cavity of the bird with ¼ or ½ of an onion and herbs. You can also add cloves of garlic or ½ of a lemon.
How Long to Cook a Turkey
For the best (and safest!) results, always use a meat thermometer inserted into the thickest part of the meat away from the bone (usually the thigh). It should read 160°F before removing it from the oven. The final temperature for roast turkey is 165°F, but it will continue to cook as it rests (this is called carryover cooking). Removing it from the oven ensures it doesn’t overcook and dry out.
Cooking Times
A stuffed turkey will need extra time in the oven. Ensure the stuffing is chilled (not warm) before stuffing a turkey. The stuffing should reach 165°F in the center.
Size
Unstuffed
Stuffed
8-12 pounds
2 ½ to 3 hours
3 to 3 ½ hours
12-14 pounds
3 to 3 ¾ hours
3 ½ to 4 hours
14-18 pounds
3 ½ to 4 hours
4 to 4 ½ hours
18-22 pounds
3 ¾ to 4 ½ hours
4 ½ to 5 hours
22-24 pounds
4 ½ to 5 hours
5 ½ to 6 ¼ hours
Cooking times can vary, use an instant read thermometer to ensure the turkey reaches 165°F in the thickest part of the meat away from the bone. Remove the turkey from the oven at 160°F, as it will continue to cook as it rests.
How to Carve a Turkey
The best way to carve a turkey (or whole-cooked poultry) is to start with a sharp carving knife, a paring knife, a serving fork, and kitchen shears for cutting pieces of turkey skin and the wings. A clean, sturdy cutting board is key for keeping the bird in place while you carve, preferably with grooved edges that catch the drippings. Finally, have a serving platter nearby to place the meat, trimmings, and garnishes. For more tips and tricks, check out this helpful post with videos.
Hold the end of each leg and slice downward through the skin until you hear the joint pop.
Separate the thighs from the drumsticks at the joints using the paring knife.
Serve the drumstick or thighs whole, or hold the drumstick vertically on the cutting board and slice the meat off with the paring knife, rotating as needed.
Repeat for the thighs, feeling for the bone and using the paring knife to shear the meat away.
Following the shape of the breast, use the knife to slice the meat from the bone on each side and lift it away. Cut the turkey breast in even slices, skin on, against the grain.
Use kitchen shears to cut the wings and place them on the serving platter.
Skip the basting: Frequently basting turkey adds to the cooking time as the oven cools each time you open it.
Let it rest: The best way to ensure a juicy turkey is to let it rest before slicing. As the outer part of the turkey cools slightly, the juices circulate back into the meat. This applies to everything from a meatloaf to a pork tenderloin.
Save that turkey carcass! You can freeze it whole or break the bones down and freeze them in zippered bags to make a rich and flavorful homemade stock or broth.
The Best Thanksgiving Side Dishes
Of course I pair the best Thanksgiving turkey recipe with the best side dishes!! Here are our tried and true favorites.
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Thanksgiving Turkey
This is the best Thanksgiving turkey recipe with crisp golden brown skin and juicy and tender meat.
Prep Time 20 minutesminutes
Cook Time 3 hourshours
Rest Time 40 minutesminutes
Total Time 4 hourshours
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Remove the thawed turkey from the fridge 45 to 60 minutes before roasting.
Preheat the oven to 350°F.
Peel each onion and cut into 1-inch wedges.
In a small bowl, combine butter, poultry seasoning, salt, and pepper and mix well. Set aside.
Remove the giblets and neck from inside the turkey cavity (not all turkeys have this) and set aside.
Loosely fill the cavity of the turkey with half of the onion and a handful of herbs if using.
Crisscross the legs and tie them together with kitchen string or tuck under the flap of skin at the tail if your turkey has one to hold them in place. Twist the tips of the wings under the turkey.
Pat the skin of the turkey dry with paper towels and rub with the butter mixture.
Add a rack to a large rimmed roasting pan (optional). Halve the carrots and celery (or keep whole if you aren’t using a rack). Add them and the rest of the onion to the bottom of the pan along with the turkey neck and giblets. Add the broth to the pan.
Place the turkey on the rack, breast side up.
Place the roasting pan in the oven and immediately reduce the heat to 325°F. Roast the turkey uncovered for about 14 to 16 minutes per pound or until the turkey reaches 158 to 160°F in the thickest part of the thigh *see cooking times below. If the skin on the breast starts to brown too much, loosely tent a piece of foil overtop.
Remove the turkey from the oven and transfer it to a rimmed baking sheet or a platter. Loosely tent it with aluminum foil and let it rest for 20 to 30 minutes before carving.
Make gravy from the drippings while the turkey rests if desired.
Prep Tips: – You can find thawing times here. – A larger turkey may need extra butter/seasoning. – If you do not have a rack, the turkey can be cooked directly on the vegetables. – For even cooking, I recommend cooking the stuffing on the side. – Fresh herbs can include parsley, thyme, rosemary and/or sage. Cooking Temperature Place a thermometer in the thickest part of the thigh, ensuring it doesn’t touch the bone. The turkey should reach 165°F—remove it from the oven at 158 to 160°F as it will continue to rise in temperature as it rests. Cooking Times (approximate)
8 to 12 pounds Unstuffed: 2 ¾ to 3 hours, Stuffed: 3 to 3 ½ hours
12 to 14 pounds Unstuffed: 3 to 3 ¾ hours, Stuffed: 3 ½ to 4 hours
14 to 18 pounds Unstuffed: 3 ¾ to 4 ¼ hours, Stuffed: 4 to 4 ¼ hours
18 to 20 poundUnstuffed: 4 ¼ to 4 ½ hours, Stuffed: 4 ¼ to 4 ¾ hours
20 to 24 pounds Unstuffed: 4 ½ to 5 hours, Stuffed: 4 ¾ to 5 ¼ hours
Chicken and dumplingsis the ultimate comfort food.
A whole chicken simmered to tender perfection with veggies and seasonings. Simple dumplings, made with pantry ingredients are simmered in the broth until plump and tender.
Chicken and dumplings is easy to make from scratch and will be requested again and again.
Homemade Chicken and dumplings is good ol’ comfort food at its best.
Making chicken and dumplings from scratch is easy, most of the time is spent simmering.
The broth is so flavorful, the chicken is incredibly tender, and the simple dumplings are made with pantry ingredients.
Ingredients for Chicken and Dumplings
The Broth
This is a simple broth made with a whole chicken and vegetables. Onions and carrots add flavor. Use a large onion and leave the skin on to add extra color to the broth. You can add your favorite herbs, such as bay leaf, a pinch of poultry seasoning, and fresh parsley.
We like to eat the veggies as a side dish, but feel free to chop the carrots & celery and add them back into your broth.
How to Make Dumplings
It’s so easy to make dumplings from scratch with basic ingredients (and doesn’t take much longer than making them with Bisquick). Flour, shortening, milk, baking powder, and salt are combined to make the dumplings.
Don’t worry about making the dumplings perfect; it doesn’t matter how they’re cut as long as the dough is rolled to about 1/8-inch thick. This gives the dumplings the perfect consistency.
Sometimes, I like to thicken the broth with a little bit of cornstarch. Mix an equal amount of water and cornstarch in a small bowl. After the dumplings have cooked add the slurry a little bit at a time until the broth has reached the desired consistency.
How To Make Old Fashioned Chicken and Dumplings
Cut the chicken and add all the broth ingredients to a large pot. Simmer.
Prepare the dumplings (recipe below).
Remove chicken from the broth. Discard the bones and skin and chop the meat.
Add dumplings to broth and simmer.
Add the chicken to the broth. Thicken with optional cornstarch.
This will keep in an airtight container in the refrigerator for 3-4 days. If freezing, it is best to freeze without the dumplings. They will become soggy. It is best to freeze the chicken and the dumplings separately.
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Old Fashioned Chicken and Dumplings
Old fashioned chicken and dumplings is a family favorite meal that is comforting and delicious.
Prep Time 30 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour45 minutesminutes
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In a large soup pot, combine the chicken, onion, carrots, and celery. Add salt to taste (about ½ teaspoon).
Add chicken broth. Bring to a boil, reduce heat, and simmer covered for 45-60 minutes or until the chicken is tender and cooked through. While the broth is simmering, prepare dumplings below.
Remove chicken and vegetables from the broth. Discard skin and bones and chop remaining chicken, set aside.
Gently add dumplings to broth. Simmer for 15-20 minutes or until tender.
Stir chicken (and vegetables if desired) into the broth and cook about 2-3 minutes or until heated through.
To Make the Dumplings
Combine flour, baking powder, salt, and shortening with a fork until shortening is mixed in.
Add milk a little at a time and mix until combined (you may not need all of it, you want a soft but not sticky dough).
Knead a few times on a floured surface until dough is smooth.
Generously flour your surface and roll the dough out to ⅛-inch thick. Using a sharp knife or a pizza cutter, cut the dough into 1-inch x 2-inch strips. Flour generously to avoid sticking.
Cook in broth as directed above.
Carrots and celery can be served on the side or chopped and added to the broth along with the chicken. Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. Leftovers will keep in an airtight container in the refrigerator for 3-4 days.
Kale quinoa salad is filled with goodness and is easy to make.
Hail to the kale – and quinoa! These two superfoods taste great mixed with other vegetables, nuts, and cheese and then tossed in a simple dressing.
This will convert anyone into a kale lover!
This salad has the perfect combination of sweet, tangy, nutty, and savory.
It can be prepared ahead of time and kept in the fridge for days.
Surprisingly enough, this salad can beFROZEN for future lunches.
It’s great as a hearty lunch salad or a side salad next to baked chicken thighs.
It’s chock full of goodness and flavor.
Kale Quinoa Salad Essentials
Kale: Choose bunches of kale that are deep green and remove any torn or wilted leaves, as well as the stalks. While I most often use curly kale, you can use other varieties like lacinato kale, baby kale, or Tuscan kale.
Quinoa: Cooking quinoa in broth (instead of water) adds extra flavor. Quinoa can be replaced with other grains like brown rice, farro, or barley.
Vegetables: Shredded carrots and sliced red onions offer color and crunch and are available year-round. Seasonal veggies like chunks of roasted squash, corn, or beets can be added as well!
Other Flavorful Additions: Dried cranberries add sweetness and so will fresh apples or grapes. Feta is a dry cheese that adds a salty flavor while pecans add a nutty crunch.
A Quick Homemade Dressing
This vinaigrette is so easy to make; just put everything into a jar and shake! You can double up because it’s good on salads of all kinds.
Lemon juice, Dijon mustard, and garlic add flavor, while vinegar adds a little extra tang. Honey balances the dressing for the perfect bite.
Massage chopped kale in oil and salt. Add the remaining ingredients and drizzle the dressing overtop.
Toss to combine and refrigerate before serving.
When making a kale salad of any kind, massaging the leaves may seem odd, but it makes a big difference! This step makes the leaves more tender and removes bitterness.
Simply add a drop or two of oil and rub the kale with your hands. It will turn a darker green and the leaves will soften.
Storing Kale Quinoa Salad
Keep kale quinoa salad in an airtight container in the refrigerator for up to 4 days. Stir in fresh nuts, cheese, or dressing, if desired.
Believe it or not, you CAN freeze this kale quinoa salad recipe if it is made with the ingredients listed below. Once thawed, it tastes just as good as the day it was made.
More Hearty Grain Salads
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Kale Quinoa Salad
This kale quinoa salad offers a perfect blend of fresh flavors, making it a delicious choice for a side dish or lunch.
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Chill Time 1 hourhour
Total Time 1 hourhour40 minutesminutes
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Rinse the quinoa in a fine mesh strainer and drain well.
Place the quinoa in a medium saucepan with vegetable broth or water.
Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes or until the liquid has been absorbed. Cover and let rest for 5 minutes. Cool completely.
Once the quinoa has cooled completely, place it in a large bowl.
In a jar, combine all dressing ingredients and shake well.
Place the kale in the bottom of a medium bowl. Add olive oil and ¼ teaspoon of kosher salt to the kale. Massage the chopped kale with your hands until the leaves become tender and dark green.
Add the cooled quinoa, pecans, carrots, feta cheese, red onion, and dried cranberries to the bowl.
Pour the dressing over the ingredients and toss well to combine.
Refrigerate the salad for at least 1 hour before serving.
This recipe will keep in the fridge for 4 days and it can be frozen. To substitute store bought dressing, I would suggest a light citrusy vinaigrette.
Chicken and dumpling soup is a wholesome and heartwarming hug in a bowl.
This one-pot chicken dumpling soup has tender chunks of chicken and veggies cooked in a seasoned broth with fluffy dumplings for a cozy meal that’s on the table in minutes.
This homemade recipe is a cozy soup with drop dumplings.
It’s easy to make and tastes like it’s been simmering for hours.
Make a double batch and enjoy all week for easy dinners and lunches as the flavors will continue to blend.
Chicken: I use boneless chicken thighs since they stay nice and juicy. You can replace them with chicken breasts or rotisserie chicken. If using cooked chicken, add it to the soup just before adding the dumplings.
Vegetables: Onions, carrots, and celery are known as ‘mirepoix’ in a professional kitchen and create a savory base for soups, stews, and sauces, including this dumpling soup.
Broth: Chicken broth is seasoned with homey flavors and herbs and thickened with a bit of flour.
Dumplings: These easy dumplings come together in minutes and are easy to make with basic ingredients. Feel free to add herbs or cheddar to change them up.
Variations
Wide egg noodles, rice, diced potatoes, bowtie pasta, or frozen tortellini are great alternatives to dumplings and can be added in Step 3.
A frozen bag of mixed veggies saves tons of prep time and can be tossed in you don’t even have to thaw it first!
Make an extra creamy soup by using canned cream of chicken, celery, or mushroom soup if desired.
How to Make Chicken Dumpling Soup
Brown the chicken according to the recipe below.
Soften the onion, add the remaining ingredients, and simmer.
Once the veggies are tender, drop bits of dumpling dough into the simmering soup and cook until cooked through.
Stir in peas, and enjoy!
Holly’s Tips
For a thicker soup, make a slurry, with a 1:1 ratio of cold water and cornstarch. Add to the simmering soup until it reaches the desired thickness.
To keep the dumpling dough from sticking to the spoon, dip the spoon into the boiling soup before scooping the dough.
Storing Chicken Dumpling Soup
Keep leftover chicken and dumpling soup in an airtight container in the refrigerator for up to 4 days. Store the dumplings separately.
Freeze chicken soup and dumplings separately in freezer bags for up to one month. Dumplings should be tossed in a little flour so they don’t stick together as they freeze.
Cozy Chicken Soups and Stews
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Chicken Dumpling Soup
Chicken dumpling soup is a savory and hearty dish made with juicy chicken thighs and plenty of vegetables.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
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In a large pot or Dutch oven, brown the chicken in 1 tablespoon olive oil over medium-high heat—it doesn’t have to be cooked through. Transfer to a bowl and set aside.
Add the butter and onion to the pot and cook for about 3 minutes or until slightly softened. Stir in 3 tablespoons of flour, poultry seasoning, thyme, and ¼ teaspoon each salt & pepper. Cook while stirring for 2 minutes.
Gradually add the broth to the pot, stirring until smooth after each addition. Add the chicken with any juices, carrots, and celery. Bring to a boil, reduce heat and simmer covered for 12 minutes.
Meanwhile, to make the dumplings, in a medium bowl, whisk flour, baking powder, and salt. Use a fork to mix in the cold butter until small crumbs form. Add the milk and combine with a spoon.
Remove the lid from the soup. Stir in peas if using. Scoop small spoonfuls of dough on top of the soup to form 16 dumplings. Cover and cook for an additional 4 to 7 minutes or until the dumplings are cooked through.
Garnish with parsley if desired.
To thicken further, combine 1 tablespoon of cornstarch with 1 tablespoon of broth. Whisk to combine. Transfer the dumplings to a bowl with a slotted spoon and whisk the cornstarch mixture into the simmering soup until thickened.
This creamy chicken noodle soup recipe is comforting goodness in every bowl!
Chicken, fresh veggies, and tender noodles are cooked in a savory creamy broth that goes from the stove top to the tabletop in minutes!
Homemade creamy chicken noodle soup is a creamy classic cure-all for the sniffles or the cold-weather blues.
This easy recipe uses basic ingredients and just one pot.
Budget-friendlysoups are perfect for tossing in leftover chicken and veggies.
Creamy Chicken Noodle Soup
Chicken: Use up leftover chicken, rotisserie chicken, or start from scratch and simmer a whole chicken for both the meat and the broth.
Vegetables: Onions, carrots, and celery add flavor to this base of a classic chicken noodle soup, but you can make this soup with any assortment of fresh, frozen, or canned vegetables.
Noodles: I love linguine or egg noodles in chicken noodle soup, but any variety of pasta will work just fine.
Broth: The base of this creamy chicken soup is chicken broth and heavy cream. If using light cream, the broth can be thickened with an additional mixture of equal parts cornstarch and water. Drizzle the mixture into the boiling soup a little bit at a time until thickened.
How to Make Creamy Chicken Noodle Soup
This creamy chicken noodle soup recipe is comforting goodness in every bowl.
Sauté vegetables in butter until softened. Add broth and seasonings (recipe below).
Whisk cream and cornstarch and add to soup with chicken.
Stir in cooked pasta and serve.
Try your hand at homemade egg noodles; they’re both easy to make and delicious with simple ingredients you likely have on hand!
PRO TIP: Cook the pasta on the side and add to each bowl with soup before serving. This keeps the pasta from getting mushy, especially if you plan on enjoying it all week long.
Storing Leftover Soup
Keep leftover creamy chicken noodle soup in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
Freeze chilled soup without pasta in zippered bags for up to 3 months. Thaw in the refrigerator before reheating with fresh pasta. Add cornstarch to thicken if necessary.
More Creamy Soups to Try
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Creamy Chicken Noodle Soup
This chicken noodle soup has a rich hearty broth and lots of chicken and fresh vegetables.
Prep Time 20 minutesminutes
Cook Time 18 minutesminutes
Total Time 38 minutesminutes
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In a large soup pot or Dutch oven, melt the butter over medium heat. Add onion, carrots, and celery and cook for 3 to 4 minutes or until the onion is softened.
Add broth, poultry seasoning, and bay leaf and cover. Simmer 10 minutes.
While the soup is simmering, cook pasta al dente according to package directions. Drain well.
In a small bowl, whisk cream and corn starch. Add to the soup along with chicken and let simmer 5 minutes more.
Remove bay leaf, stir in pasta, season with salt and pepper to taste.
If extra vegetables are being added, increase the amount of chicken broth to avoid overcrowding the pot.
To use raw chicken: Increase the broth by 2 cups and add two chicken breasts (about 7oz each) in step 2. Simmer the uncooked boneless chicken for 18 to 20 minutes and 30 minutes if bone-in. Remove chicken, shred or chop and add back to the pot.
Keep cooked pasta on the side if you plan to keep leftovers. Then add as you reheat.
For a thicker soup, stir in some potato flakes or extra corn starch in Step 4.
If time permits, make a rich homemade stock with a rotisserie chicken. Remove all the meat and set aside. Then simmer the bones for at least 2-3 hours on the stove top, or all day in a Crock Pot or slow cooker on low.
Chicken and Wild Rice Soup is a cozy, one-pot comfort dish with a slow-simmered flavor.
Tender chunks of chicken and wild rice are simmered in a rich and creamy soup loaded with tender veggies.
Creamy Chicken and Wild Rice Soup is cozy, delicious, and will satisfy the heartiest appetites.
It’s easy to make in just one pot.
Wild rice and chicken soup is a heartier version of chicken noodle soup but is just as welcome on rainy days and sick days.
What You’ll Need For Chicken Wild Rice Soup
Chicken: I use rotisserie chicken or leftovers. You can also chop chicken breast, lightly brown it in olive oil, and let it simmer in the soup for the last 15 minutes of cooking time.
Wild Rice Blend: This recipe uses a wild rice blend—select a blend that says it simmers for 40 to 45 minutes, such as Lundberg Wild Rice Blend. If using a blend that is ready in 15 to 20 minutes, reduce the broth by ½ cup and simmer the rice and vegetables for 15 minutes before adding the chicken and cream.
Vegetables: I add carrots, celery, onions, and mushrooms for lots of flavor.
Variations: This chicken wild rice soup recipe is perfect for tossing leftover rice or veggies from the fridge. desired.
How to Make Chicken Wild Rice Soup
Chicken wild rice soup is a cozy comfort dish you can cook and serve from one pot.
Soften veggies: In a Dutch oven or large pot, soften the vegetables. Add flour and cook (recipe below).
Simmer rice: Add broth, wild rice, bouillon, thyme, and pepper and simmer until tender.
Add chicken: Stir in corn, chicken, cream, and parsley, and simmer just long enough to blend the flavors. Season to taste before serving.
Storing Leftovers
The rice can soak up some of the broth as the soup rests. If it becomes too thick, add broth, water, or cream when reheating.
Keep leftover chicken wild rice soup in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 4 months. Thaw in the fridge overnight.
More Chicken Soups To Love
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Chicken Wild Rice Soup
Chicken Wild Rice Soup is packed with tender chicken, flavorful mushrooms, and a hearty mix of vegetables combined with a wild rice blend.
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
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In a large Dutch oven, heat olive oil over medium heat. Add mushrooms and stir to coat with oil. Cook undisturbed until they begin to brown, about 7 or 8 minutes, set aside.
To the same pot, add butter, onion, carrots, celery, and garlic. Cook until onions are softened. Add cooked mushrooms & flour and cook 1 minute, stirring constantly.
Add broth, wild rice, bouillon, thyme, and pepper, and bring to a boil.
Cover and reduce heat to a gentle simmer, cooking until the rice is just tender, about 30-35 minutes.
Add corn, diced chicken, cream and parsley and simmer gently to blend flavors, 10-15 minutes.
Taste and season with additional salt or pepper if desired.
*Important Note For Rice Blend: This recipe uses a wild rice blend—select a blend that says it simmers for 40 to 45 minutes, such as Lundberg Wild Rice Blend. If using a blend that is ready in 15 to 20 minutes, reduce the broth by ½ cup and simmer the rice and vegetables for 15 minutes before adding the chicken and cream.Vegetables – As with most soup recipes, sauté the aromatic veggies before adding them to the pot. It mellows them out and brings out the sweetness in all of the veggies.Cream- Milk or half and a half can be substituted for heavy cream in this recipe (and will result in a lighter soup). Go for the cream if you don’t have any dietary restrictions!Thickness- This recipe can be a little bit thick, depending on the brand of rice. If needed adjust the consistency with chicken broth or milk if needed.Leftovers: The rice can soak up some of the broth as the soup rests. If it becomes too thick, add broth, water, or cream when reheating. Refrigerate for up to 4 days or freeze for up to 4 months.
Vegetables: I use lots of veggies that add both nutrition and flavor. Celery, onions, carrots, and peas are the basics, but feel free to add what you love or have on hand. Frozen vegetables can be used in place.
Noodles: This recipe uses egg noodles for the perfect texture. Other types of pasta can be used as well, be sure to check the notes because the amount will vary slightly.
Sauce: The creamy sauce is both easy and delicious. Chicken broth adds flavor, and milk and cream cheese add a creamy texture.
Topping: Panko and cheddar cheese are what you need for a perfectly browned topping that stays extra crispy even as leftovers.
Variations
Broccoli, cauliflower, sliced mushrooms, or a bag of mixed veggies will add color and flavor to the chicken noodle casserole.
You can also make a homemade breadcrumb topping or use crushed saltines or Ritz crackers.
How to Make Chicken Noodle Casserole
Chicken and noodle casserole is the ultimate cozy, cold-weather casserole that everyone wants to come home to.
Soften veggies: Cook the veggies until tender. Add flour and seasonings.
Make sauce: Whisk in the milk and broth and cook until thickened. Stir in cheese.
Combine: Combine cooked noodles, vegetables, and chicken. Spread into a prepared casserole dish.
Bake: Add the buttery Panko topping and bake (recipe below) until browned and bubbly.
Storing Chicken Noodle Casserole
Keep leftover chicken noodle casserole in a covered container in the refrigerator for up to 4 days and reheat portions in the microwave.
Freeze portions in freezer-safe containers for up to one month and thaw overnight in the refrigerator.
Freeze a fully baked casserole by lining the casserole dish with foil before baking and allowing it to fully cool before freezing. Once frozen, lift the casserole out of the dish and wrap it tightly with foil and then plastic wrap for up to 6 months.
More Comforting Casseroles
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Chicken Noodle Casserole
A comforting casserole with noodles, chicken, and veggies in a creamy and cheesy sauce.
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
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Preheat the oven to 350°F. Grease a 9×13 baking dish and set aside. Fill a large pot with water and bring to a boil.
In a medium saucepan, add 2 tablespoons butter and melt over medium heat. Stir in onion, celery, and carrot, cooking until softened, about 5 minutes.
Add flour, garlic powder, poultry seasoning, salt, thyme, and pepper, and cook for an additional 2 minutes.
Gradually add broth and milk, whisking after each addition until smooth. Cook over medium heat until bubbly and thickened.
Remove from the heat and stir in cream cheese and cheddar cheese until melted and smooth.
Cook the egg noodles 1 minute less than directed on the package. Drain well. Combine chicken, noodles, peas, and sauce. Transfer the mixture to the prepared baking dish.
Combine topping ingredients and sprinkle over noodles.
Bake for 25 to 30 minutes or until heated through and golden on top.
If using medium pasta shapes such as penne, bow ties (farfalle), or rotini, reduce the amount to 12 oz. Carrots, celery, and onions can be replaced with 1 teaspoon onion powder and 2 cups of frozen mixed vegetables, thawed. Leftovers can be refrigerated for up to 4 days.
This no-cook Ramen noodle salad recipe is a must-have for potlucks or quick lunches.
Ramen noodles are crumbled and mxixed with shredded cabbage and bean sprouts in a tangy-sweet and savory dressing.
It is super easy to prepare, with no cooking required. Use packaged slaw mix to save time.
Make ahead: Refrigerate to let flavors develop and noodles soften.
Asian salad with ramen noodles is a perfect take-along dish.
Easily customizable, it tastes great with any kind of chopped veggie.
Ingredients for Ramen Salad
Ramen noodles: You can use any flavor of instant ramen; I most often use chicken flavor. Save the seasoning packet; it adds great flavor to the dressing!
Cabbage: Use shredded cabbage or coleslaw mix. While you can cut it thinly with a sharp knife, shredding it with either a food processor or mandolin can make this task really easy. Broccoli slaw is another great option. I love adding bean sprouts for a crisp freshness.
Almonds: I love to use slivered almonds. For the best flavor, add them to a dry skillet and cook over medium heat, stirring frequently, until they’re toasted and fragrant. Add or substitute sunflower seeds or sesame seeds for an extra crunch!
Dressing:The dressing is a basic vinaigrette, and adding the seasoning packet from the noodles adds lots of flavor.
Variations
Add grilled chicken or shrimp to make it a full meal.
Finely chop other veggies like broccoli, cauliflower, or bell peppers.
How to Make Ramen Noodle Salad
In a large bowl, add the cabbage (recipe below).
Break up the noodles and add them to the cabbage mixture.
Combine the dressing ingredients with the seasoning packet and shake in a jar to combine.
Pour dressing over the noodle and cabbage mixture, toss, and refrigerate.
This recipe does not require cooking the ramen noodles. Mix them well ahead of time, and they’ll soak up some of the sauce and soften.
Storing Ramen Noodle Salad
Make your ramen noodle salad at least two hours ahead so the noodles can soften in the refrigerator. If you prefer extra crunchy noodles, then assemble just before serving.
Leftovers can be stored in the fridge for up to 2 days. Stir them before reserving to refresh the flavors again.
Portable Potluck Salad Recipes
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Ramen Noodle Salad
Ramen Noodle Salad is a potluck favorite! Crisp cabbage, bean sprouts, shredded carrots, and ramen noodles with an Asian vinaigrette dressing.
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Chill Time 2 hourshours
Total Time 2 hourshours25 minutesminutes
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In a large bowl, combine coleslaw, red pepper (if using) & green onions.
Break up the ramen noodles and add them (uncooked) to the cabbage mixture.
Add all dressing ingredients, including the seasoning packets from the ramen, into a jar with a lid. Shake well to combine.
Pour the dressing over the salad and toss to combine. Refrigerate for at least 1 hour.
Top with almonds and sesame seeds before serving.
Coleslaw mix can be replaced with 6 cups shredded green cabbage, 1 cup shredded purple cabbage, and ½ cup grated carrots. I use chicken flavored ramen noodles, but you can use any flavor. Store leftovers in an airtight container in the fridge for up to 2 days. Stir before serving again.
This easy and delicious recipe combines the savory flavors of cheese and basil with roasted vegetables for a satisfying and nutritious meal. Perfect for those end of summer veggies!
One of the hardest parts about cooking dinner during the summer is always turning on the oven. No one wants to do it. Am I right? I totally understand and I hear you, I do, but now I’m going to ask you to do just that because this cheesy basil vegetables side dish is so worth it. Roasted vegetables always are.
We had a few veggies that needed to be used up, but more importantly our basil was in it’s last few days of life and so I thought I would try my hand at a quick and easy veggie dish that you all can serve. We looooooved it.
How to Make Roasted Summer Vegetables Video
This is so easy and you can definitely use fresh or dried basil which means that this recipe is one you can make all year round. I know your guests will love it once Thanksgiving hits too. I know, let’s not even talk about that yet, but it’s true. It will be here before we know it!
Ingredients for Roasted Summer Veggies
Roasted vegetables are my favorite kind of vegetables! And keeping them simple is the best way to go. All you need is a few simple ingredients to make this tasty vegetables side dish. Here is what you need:
Vegetables: Carrots, Zucchini, and Yellow Squash
Cheese: Mozzarella Cheese and Parmesan Cheese
Flavor: Basil and Garlic
Extra Virgin Olive Oil
Salt and Pepper
The measurements and details for each ingredient can be found in the recipe card at the end of this post.
How to Make Cheesy Basil Roasted Vegetables
Your first step will be to slice up your veggies, then toss them with the rest of the ingredients saving a little of the basil and cheeses for later. Then roast it all up in the oven. The last few minutes top with the additional cheese and then sprinkle the last of the basil on before serving. If it’s winter and you don’t have fresh basil you can garnish with a little parsley. Booyah!
Are Vegetables Hard to Digest?
Some vegetables such as broccoli, cabbage and kale contain high fiber and cellulose, which are hard to digest. But, eating these vegetables reduces your risk of cancers of the digestive tract.
Carrots, winter squash, summer squash (especially peeled), starchy tubers (yams, sweet potatoes, potatoes), turnips, rutabagas, parsnips, beets, plantains, yaro, and Yuca are generally easier on the digestive system.
Is Yellow Squash the Same as Summer Squash?
The term summer squash includes many varieties of squash, such as yellow squash, zucchini, and crook neck squash which are all harvested in the summer.
Which is Healthier, Yellow Squash or Zucchini?
The nutrients in yellow squash and zucchini are pretty close in comparison, however, zucchini is lower in sugar.
Substitutions and Variations
This recipe is so versatile you can substitute different vegetables or add more vegetables. You can also play with the cheeses for different flavor. Adding bell peppers or red onions would be so yummy! If you want to try some winter vegetables in this recipe, try swapping in some butternut squash, brussel sprouts, cauliflower or broccoli.
As for the cheese, I love the meltiness of the mozzarella, but if you want some heat, try using pepper jack cheese! Colby jack or monterey jack cheese would also be fabulous!
What to Serve with Cheesy Basil Roasted Vegetables
Whether you’re making this roasted vegetable recipe during the summer, fall or winter, it will be make a fantastic side dish for any main course. Here are some ideas:
Storing and Reheating
Leftovers should be stored in the refrigeration in an airtight container. Leftover vegetables will keep for 3-4 days.
You can reheat the leftovers in the microwave or in the oven. If I have the time, I prefer the oven because it keeps the cheese and veggies nice and toasty. Add the vegetables to a baking dish and reheat at 350 degrees F for 10-15 minutes or until heated through. I find that the microwave kind of makes everything a little soggy.
This delicious and easy recipe for cheesy basil roasted vegetables is the perfect way to add some flavor to your daily veggie intake. Try it out and see for yourself!
More Vegetable Side Dishes:
Servings: 6servings
Prep Time: 15 minutesmins
Cook Time: 30 minutesmins
Total Time: 45 minutesmins
Description
This easy and delicious recipe combines the savory flavors of cheese and basil with fresh vegetables for a satisfying and nutritious meal. Perfect for those end of summer vegetables!
Prevent your screen from going dark
In a large bowl, add all of the vegetables, 1/2 Cup Mozzarella, 1/2 Cup Parmesan, basil, garlic and salt and pepper.
2 Medium Carrots, 2 Small Zucchini, 2 Small Yellow Squash, 2 Cloves Garlic, 3/4 Cup Low-Moisture Part Skim Mozzarella Cheese, 3/4 Cup Parmesan Cheese, 1/4 Cup Basil, Salt and Pepper
Drizzle about 1/4 Cup Olive oil over the vegetables. Just enough to slightly coat them.
Extra Virgin Olive Oil
Place everything in a 9×13 inch pan.
Bake at 400 for 20-30 min, or until the vegetables are tender and the cheese is browning and bubbly.
The last 10 minutes add the remaining cheese.
Before serving garnish with fresh basil or fresh parsley if needed.
Store left overs in the refrigerator for 3-4 days.
You’ve pulled your neglected bolted lettuce and harvested your hardneck garlic. You have holes in your garden bed and it seems a waste not to fill them. But with what? July is a great time to sow the same vegetables you planted in the spring, so that you can enjoy a late summer and early fall harvest.
But why plant what appear to be cool season vegetables in the middle of summer? Depending on your garden, planting these is actually a great idea!
First step is to gather information: 1) the first frost date for your area and 2) the days to harvest (the seed packet of the vegetable you want to plant will have that info). Then count backwards from the frost date. If the plant has time to mature before first frost, it’s time to plant! Just keep in mind, the average frost date is just that, an average over many decades. It can be sooner or later and not a hard date on the calendar. Also, remember that some of what you plant may be frost-tolerant and can handle a bit of cold without any harm.
So what can you plant now, in midsummer? We’ll break this down into groups.
Beets, carrots, and turnips can be planted midsummer for a fall harvest. The already warm soil gives these cooler weather vegetables a head start. Beets can be ready within as little as 40 days with the baby varieties, and nearly 60 days with the Bulls Blood variety. If growing carrots, remember to keep the soil consistently moist until they are established; the soil cannot dry out. Radishes can be succession sown monthly as they can be ready in as little as 30 days. Turnips, such as Hakurei, are ready in less than 40 days, whereas the traditional purple-topped variety can take about 50 days.
If greens is what you’re looking to harvest, you’re in luck. Not only do you have a great variety to choose from, but there’s the added benefit of only needing to wait for enough leaves to harvest. There are many types of kale, which you can continue to harvest well into late fall and even winter depending on where you live. Collards also fall into this category but are even hardier than kale and tolerate temperatures in the 20s. Chard is not as hardy but still can survive a light frost.
For spinach and lettuce, you’ll need a slightly different approach, since both tend to bolt in the heat. First choose slow bolting varieties if possible and plant them where they can get some relief from the summer sun—e.g., under your tomatoes, pole beans, or corn. Spinach is cold hardy, and if you have mild winters, you may be able to overwinter it. As for lettuce, consider the Chalupa or Monte Carlo varieties. They are both romaine types that can be sown in summer for an early fall harvest.
More cool-weather suggestions here! Broccoli needs about two months to form heads, and cabbage shares the same cold tolerance as collards but needs up to three months to mature. Why not try Caraflex, an unusual small cone shaped variety that’s ready in 68 days. Brussel sprouts may require up to four months to mature. If you are planning to have sprouts for Thanksgiving, plant now. Cauliflower has a range of colors and days to maturities to choose from. The white Fujiyama can be ready to harvest in about 45 days, the orange Clementine is ready in about 55 days, and Purple Moon is ready in just over 60 days.
We have an uncanny ability to pick out the subtle distinctions in calorie density of foods, but only within the natural range.
The traditional medical view on obesity, as summed up nearly a century ago: “All obese persons are, alike in one fundamental respect,—they literally overeat.” While this may be true in a technical sense, it is in reference to overeating calories, not food. Our primitive urge to overindulge is selective. People don’t tend to lust for lettuce. We have a natural inborn preference for sweet, starchy, or fatty foods because that’s where the calories are concentrated.
Think about hunting and gathering efficiency. We used to have to work hard for our food. Prehistorically, it didn’t make sense to spend all day collecting types of food that on average don’t provide at least a day’s worth of calories. You would have been better off staying back at the cave. So, we evolved to crave foods with the biggest caloric bang for their buck.
If you were able to steadily forage a pound of food an hour and it had 250 calories per pound, it might take you ten hours just to break even on your calories for the day. But if you were gathering something with 500 calories a pound, you could be done in five hours and spend the next five working on your cave paintings. So, the greater the energy density—that is, the more calories per pound—the more efficient the foraging. We developed an acute ability to discriminate foods based on calorie density and to instinctively desire the densest.
If you study the fruit and vegetable preferences of four-year-old children, what they like correlates with calorie density. As you can see in the graph below and at 1:52 in my video Friday Favorites: Cut the Calorie-Rich-And-Processed Foods, they prefer bananas over berries and carrots over cucumbers. Isn’t that just a preference for sweetness? No, they also prefer potatoes over peaches and green beans over melon, just like monkeys prefer avocados over bananas. We appear to have an inborn drive to maximize calories per mouthful.
All the foods the researchers tested in the study with four-year-old kids naturally had less than 500 calories per pound. (Bananas topped the chart at about 400.) Something funny happens when you start going above that: We lose our ability to differentiate. Over the natural range of calorie densities, we have an uncanny aptitude to pick out the subtle distinctions. However, once you start heading towards bacon, cheese, and chocolate territory, which can reach thousands of calories per pound, our perceptions become relatively numb to the differences. It’s no wonder since these foods were unknown to our prehistoric brains. It’s like the dodo bird failing to evolve a fear response because they had no natural predators—and we all know how that turned out—or sea turtle hatchlings crawling in the wrong direction towards artificial light rather than the moon. It is aberrant behavior explained by an “evolutionary mismatch.”
The food industry exploits our innate biological vulnerabilities by stripping crops down into almost pure calories—straight sugar, oil (which is pretty much pure fat), and white flour (which is mostly refined starch). It also removes the fiber, because that effectively has zero calories. Run brown rice through a mill to make white rice, and you lose about two-thirds of the fiber. Turn whole-wheat flour into white flour, and lose 75 percent. Or you can run crops through animals (to make meat, dairy, and eggs) and remove 100 percent of the fiber. What you’re left with is CRAP—an acronym used by one of my favorite dieticians, Jeff Novick, for Calorie-Rich And Processed food.
Calories are condensed in the same way plants are turned into addictive drugs like opiates and cocaine: “distillation, crystallization, concentration, and extraction.” They even appear to activate the same reward pathways in the brain. Put people with “food addiction” in an MRI scanner and show them a picture of a chocolate milkshake, and the areas that light up in their brains (as you can see below and at 4:15 in my video) are the same as when cocaine addicts are shown a video of crack smoking. (See those images below and at 4:18 in my video.)
“Food addiction” is a misnomer. People don’t suffer out-of-control eating behaviors to food in general. We don’t tend to compulsively crave carrots. Milkshakes are packed with sugar and fat, two of the signals to our brain of calorie density. When people are asked to rate different foods in terms of cravings and loss of control, most incriminated was a load of CRAP—highly processed foods like donuts, along with cheese and meat. Those least related to problematic eating behaviors? Fruits and vegetables. Calorie density may be the reason people don’t get up in the middle of the night and binge on broccoli.
Animals don’t tend to get fat when they are eating the foods they were designed to eat. There is a confirmed report of free-living primates becoming obese, but that was a troop of baboons who stumbled across the garbage dump at a tourist lodge. The garbage-feeding animals weighed 50 percent more than their wild-feeding counterparts. Sadly, we can suffer the same mismatched fate and become obese by eating garbage, too. For millions of years, before we learned how to hunt, our biology evolved largely on “leaves, roots, fruits, and nuts.” Maybe it would help if we went back to our roots and cut out the CRAP.
A key insight I want to emphasize here is the concept of animal products as the ultimate processed food. Basically, all nutrition grows from the ground: seeds, sunlight, and soil. That’s where all our vitamins come from, all our minerals, all the protein, all the essential amino acids. The only reason there are essential amino acids in a steak is because the cow ate them all from plants. Those amino acids are essential—no animals can make them, including us. We have to eat plants to get them. But we can cut out the middlemoo and get nutrition directly from the Earth, and, in doing so, get all the phytonutrients and fiber that are lost when plants are processed through animals. Even ultraprocessed junk foods may have a tiny bit of fiber remaining, but all is lost when plants are ultra-ultraprocessed through animals.
If you’re familiar with my work, you know that I recommend eating a variety of whole plant foods, as close as possible to the way nature intended. I capture this in my Daily Dozen, which you can download for free here or get the free app (iTunes and Android). On the app, you’ll see that there’s also an option for those looking to lose weight: my 21 Tweaks. But before you go checking them off, be sure to read about the science behind the checklist in my book How Not to Diet. Get it for free at your local public library. If you choose to buy a copy, note that all proceeds from all of my books go to charity.
This Icebox Coleslaw is vinegar-based, super easy to make, and will last a long time in the refrigerator. It’s a great summer treat!
If you love easy summer salads add this Easy Garden Coleslaw to your recipe list. It’s simple to make and one of our favorites.
❤️WHY WE LOVE THIS RECIPE
This ice box coleslaw is a tangy slaw that keeps in the refrigerator for up to a week or longer and goes great with just about any meal as a side dish. I love making this to go with baked beans on the 4th of July but it is good for any holiday. Just because it keeps for so long is good because you have it on hand to go with sandwiches, hot dogs and burgers anytime. Each time I make this slaw I have forgotten how much we enjoy it and I hope you do, too.
🍴KEY INGREDIENTS
Large head of cabbage
Red onion
Green pepper
Carrot
Celery seeds
Salt
Black pepper
White granulated sugar
White vinegar
Oil
Dry mustard
SWAPS
You can use regular onion and sweet peppers (red, orange, yellow). This is a very versatile recipe.
🍽️HOW TO MAKE
The hardest part of this recipe is chopping up all the vegetables. If you have a chopper this will save you lots of time!
COOKING STEPS
Step 1 Combine cabbage, onion, green pepper, carrot, celery seeds, salt and pepper in a large bowl. Set aside.
Step 2 Combine sugar, vinegar, oil and dry mustard in a saucepan and bring to a boil on top of the stove.
Step 3 Remove and let cool. Toss dressing with slaw mixture. Refrigerate several hours or overnight. Makes 7 to 8 cups coleslaw. Keeps up to a week refrigerated.
⭐TIP
This ice box colslaw can be made way in advance and will keep for days and days. It’s great for any summer gathering since it’s vinegar based and not mayonnaise.
OTHER SALAD RECIPES
Macaroni Coleslaw Salad – This is a combination of two great salads and everyone loves it. Great for any occasion!
Bacon Ranch Chopped Salad – This chopped salad is really good and one your family will love. It keeps well and it’s delicious. If you love vegetables, bacon and ranch add this one to your list.
Southern Cornbread Salad – This is an old fashioned classic and one you have probably enjoyed at many potlucks or church gatherings.
This old fashioned ice box slaw recipe is one your family will love. It keeps for a quite some time in the refrigerator so you can make it in advance. Super easy to make and refreshing on a hot day.
Prep Time 10 minutesmins
Cook Time 10 minutesmins
2 hourshrs
Total Time 2 hourshrs20 minutesmins
Course Salad, Side Dish
Cuisine American, southern
1/2of a large head of cabbage or 1 small head chopped or gratedI just chop mine
1small purple onionchopped (can use regular onion)
1green pepperchopped
1carrotchopped
1teaspooncelery seeds
1teaspoonsalt
1/2teaspoonblack pepper
1/2cupwhite granulated sugar
1/2cupwhite vinegar
1/3cupoil
1teaspoondry mustard
Combine cabbage, onion, green pepper, carrot, celery seeds, salt and pepper in a large bowl. Set aside. Combine sugar, vinegar, oil and dry mustard in a saucepan and bring to a boil on top of the stove. Remove and let cool. Toss dressing with slaw mixture. Refrigerate several hours or overnight. Makes 7 to 8 cups coleslaw. Keeps up to a week refrigerated.
Are you interested in growing carrots and other garden plants to attract black swallowtail butterflies?
These pollinators can make their homes in our gardens at many different stages of their lives. They are a sight to see in the yard or garden – both in their larval forms and when they take flight as winged beauties!
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Whether you want to learn how to attract these pollinators to your yard or are wondering if the caterpillars are going to hurt your carrots or other crops, in this article we’ll provide the answers you’re looking for.
Ready to learn more about these caterpillars and their food preferences? Here’s what we’ll cover:
What Are Black Swallowtail Butterflies?
The black swallowtail butterfly (Papilio polyxenes) is a beautiful winged insect whose native range is in the eastern, central, and southwestern regions of the United States.
These lepidopterans, members of the taxonomic order Lepidoptera, consisting of butterflies and moths, are also found in Canada in Quebec and Saskatchewan, as well as in Central America and the northern part of South America.
Black swallowtail (P. polyxenes).
They are large flying insects, with a wingspan of three and a quarter to four and a quarter inches.
Like other species in the Papilionidae or swallowtail butterfly family, these creatures have distinctive lobes on their rear wings, reminiscent of the tails of swallowtail birds.
Also known as American swallowtail, caraway worm, celery worm, parsley swallowtail, parsley worm, or parsnip swallowtail, these butterflies have distinctive markings on both the top sides and the lower surfaces of their wings.
Wings have a black background, and both males and females have a single reddish-orange spot with a black bullseye on the back central edge of each wing. These dots are visible on both the upper and lower wing surfaces.
Female black swallowtail butterfly.
On the top surfaces of the wings, males and females have a row of yellow dots near the edges.
Above those yellow dots, females have a band of blue markings, and small, pale yellow dots above the blue.
P. polyxenes male.
Males, on the other hand, have faint blue dots, with a band of large, yellow dots above the blue.
The undersides of the wings look the same on male and females – and you may not have realized that there are actually two sets of wings, the forewings and the hindwings.
Male and female P. polyxenes foraging together.
When the wings of these insects are closed, the bottom surfaces are revealed, showing two rows of pale yellow dots on the forewings, and on the hindwings, a powdery looking shading of pale blue between two rows of orange markings.
The Black Swallowtail Life Cycle
If you want to support these pollinators by growing carrots in your garden, you’ll need to know how to recognize them not only in their adult form, but at all stages of their life cycle.
After all, you can’t have butterflies without caterpillars!
This parsley worm life cycle consists of four main stages: egg, larva, pupa, and adult.
Parsley Worm Eggs
Knowing how to recognize the eggs of these lepidopterans is important, especially as you go about harvesting your garden herbs – and veggies such as carrots.
Adult female butterflies lay round, pale yellow eggs on host plants.
Eggs on parsley leaves, not yet ready to hatch.
About nine days later, the eggs will hatch. Shortly before hatching though, the eggs turn a dark color, almost black.
You’ll learn more about which host plants are favored later in this article, but those in the carrot family, Apiaceae, such as parsley are clear favorites, so be sure to inspect the foliage for eggs before harvesting.
Luckily, most of us are harvesting our herbs in a cut-and-come-again style, so there should be plenty of foliage to share, allowing you to leave any parsley worm eggs safely attached to the foliage.
Larva
After the eggs hatch, small caterpillars emerge and during a period of 10 to 30 days, these larvae live and feed on host plants, and are only around a sixteenth of an inch long.
During this larval period, caterpillars grow into five different stages, called instars.
As they transition to each new instar, the larva molts, leaving its old skin behind and emerging bigger than it was before.
First Instar
First instar larvae, that’s to say the youngest and tiniest parsley worm caterpillars, are black with a white mark in the middle, often referred to as a saddle.
They are about an eighth of an inch long, and also have orange spots and black spikes.
This coloration serves as camouflage, making these caterpillars look very much like bird droppings!
Second Instar
As larval caterpillars grow, they enter the next stage known as the second instar, reaching about a quarter of an inch long.
Second instar parsley worm.
In this stage the caterpillars are black with orange spots and black spikes which are actually hairs. The white saddle is no longer very distinct.
Third Instar
When one of these caterpillars molts and emerges as a third instar, it is bright green or white with black stripes and orangish yellow spots.
Third instar.
At this stage, the parsley worms still have little spikes on their bodies and are about half an inch long.
Fourth Instar
In their fourth instar, the striped coloration is more defined, and it grows even larger and now has white prolegs with black dots.
The spikes on the body are no longer present and by this stage the caterpillars are around an inch long.
Fourth instar, eating its molted skin.
Throughout the larval stages, after parsley worms step out of their old skins, they use these discarded layers as a nourishing meal.
Fifth Instar
The fifth instar is the last larval stage.
Fifth instar.
In this phase, these caterpillars are much easier to spot in the garden because of their large size, at this stage they are about two inches long.
You may have had these larvae living on the carrots in your garden without noticing them until now!
Pupa
After the fifth instar, the caterpillar is ready to pupate, beginning its metamorphosis into a butterfly.
Pupating celery worm caterpillar.
To anchor itself for this phase, the caterpillar attaches itself to a stem with a silk sling, with its head pointed upwards.
Within a day or two, it will shed its skin yet again, revealing the chrysalis.
P. polyxenes chrysalis.
The chrysalis can be green or brown, depending on the season and the type of stem the pupa is anchored to. The color of the chrysalis will blend into its surroundings.
Butterfly
During spring and summer, the pupal stage lasts for up to 18 days. Some pupae also overwinter, waiting for spring before coming out of their chrysalises.
Butterfly emerging from chrysalis.
Once a butterfly emerges from its chrysalis, this flying bug with a three- to four-inch wingspan is ready to start looking for a mate.
Females then lay eggs on host plant material such as carrot leaves and the cycle continues.
Do Parsley Worms Damage Carrots?
Now that you know how to recognize these fascinating insects in all their life stages, are you wondering if they are garden friends or foes?
Black swallowtail butterflies are considered pollinators, although they may not be quite as efficient at this task as bees.
While they may not be as efficient as bees for pollinating crops, since butterflies fly long distances, they help ensure genetic diversity in plants by transferring pollen from flower to flower.
That means we should consider them to be beneficial insects in our gardens to some degree!
Of course, then we have to consider any damage that black swallowtail butterfly larvae might do to our crops.
There has to be considerable damage to the crop before pesticide use is warranted – something that large scale farmers are well aware of, but backyard gardeners may not consider.
In most cases, the presence of parsley worms does not do enough damage to crops to warrant considering them as pests.
Nonetheless, when these caterpillars are numerous in the garden, there are times when they may eat more herbs or veggie greens than you had hoped.
To prevent crop loss, rather than resorting to chemical controls, consider using obstacles to keep these insects away from plants you may want to protect, such as carrots.
Pest Control Pop Ups are cages made with steel supports and nylon mesh fabric that help keep adults from landing on your crop to lay eggs.
Pest Control Pop Ups are available in three sizes: two-by-two feet, four-by-four feet, and four-by-eight feet. You can purchase them from Gardener’s Supply.
If you already have caterpillars munching on your crops and are looking for an ethical solution to protecting your herbs or veggies, consider relocating these insects to wild host plants such as Queen Anne’s lace.
Keep reading to learn about more host plant options for these pollinators – that’s our next topic!
Carrots and Other Host Plants for Parsley Worms
You now know what to expect from these butterflies, and it’s time to learn how to attract them by providing them with food in a wildlife-friendly garden.
These butterflies use umbellifers – also known as Apiaceae or members of the carrot family – and other similar plants as larval host plants.
Female laying eggs.
Are you wondering what the term “host plant” means exactly?
When females are mature and ready to lay eggs, they seek out egg-laying locations that will provide suitable food, known as host plants, for their offspring.
Some insects need specific types of plants for their babies.
Carrots are a favorite host plant, but they aren’t the only option. These butterflies can also use other members of the carrot family that are common in vegetable gardens including parsley, fennel, and celery.
Another carrot relative, dill, is popular with these insects and other beneficial insects as well – I wouldn’t grow a wildlife-friendly garden without it!
In addition to Queen Anne’s lace, there are some other carrot relatives that can serve as hosts for black swallowtail butterfly larva as well.
These include poison hemlock (Conium maculatum), water hemlock (Cicuta maculata), wild parsnip (Pastinaca sativa), and golden alexander (Zizia aurea).
Golden alexander is a wildflower in the carrot family that’s indigenous to eastern and central North America and can be used in native plant landscaping to help support wildlife.
Other plants besides members of the Apiaceae family can serve as larval hosts for parsley worms too.
These include some plants in the citrus family, Rutaceae, such as mock bishopweed (Ptilimnium capillaceum), roughfruit scaleseed (Spermolepis divaricata), water cowbane (Oxypolis filiformis), and wedgeleaf eryngo (Eryngium cuneifolium).
More Tips for Supporting Black Swallowtails
While providing these butterflies with carrots and some of their other favorite host plants will go a long way toward supporting them, there are more actions you can take as well.
The host plants listed above are species that the swallowtail caterpillars can subsist on – but swallowtail butterflies need nectar!
As you’ve learned today, black swallowtail butterflies love to lay their eggs on members of the carrot family, which provide food for their young.
These caterpillars don’t usually constitute a pest problem on carrot plants, but if necessary, they can be excluded from crops with cages or relocated to other host plants.
Are you trying to attract parsley swallowtails to your yard?
Tell us about your connection with these beautiful butterflies in the comments section below – and if you have any questions, be sure to drop them there too!
And while you’re at it, why not share photos of the parsnip swallowtails in your garden patch?
Course Beef, Main Course, Soup
Cuisine Hungary
![Cheesy Basil Roasted Vegetables [+Video] – Oh Sweet Basil](https://reportwire.org/wp-content/uploads/simple-basil-vegetables-recipe-10.jpg)
