Tag: chicken broth

Taco Spaghetti
[ad_1]
Why choose between tacos and spaghetti when you can have both!

Zesty taco meat and peppers are cooked with spaghetti in a zesty sauce in just one pot!

Serve casserole-style with sides of sliced black olives, extra shredded cheese, sliced green onions, green chiles, and some sour cream or salsa!

An Easy One Pot Meal
- This easy casserole style recipe needs just one pot – less mess and less effort.
- It’s versatile – perfect for adding extra veggies, mix-ins, and toppings.
Ingredients for Taco Spaghetti
- Meat – I use lean ground beef (80/20) in this recipe but ground turkey can be used in place.
- Pasta – This recipe uses spaghetti noodles – if you change the pasta, you may need to add a little more or less broth.
- Sauce – Choose your favorite flavor of salsa (hot or mild) or use a can of Rotel tomatoes. Chicken broth (or beef broth) adds flavor and salt while the starch from the spaghetti thickens the sauce.
- Variations – Besides bell peppers, this recipe is perfect for sneaking in healthy veggies like shredded zucchini or carrots, corn, chopped kale, or chopped mushrooms.
How to Make Taco Spaghetti

This one-pot dish goes from the stovetop to the table in minutes!
1. Cook ground beef and onion. Drain any fat.
2. Add bell pepper, broth, milk, and salsa.
3. Bring sauce to a boil and add spaghetti. Cover and cook (per recipe below).
4. Stir in cheese. Season if desired and serve.
A packet of taco seasoning makes this quick and easy, but if time allows, you can make your own homemade taco seasoning.

Topping Inspiration
- Creamy: guacamole, sour cream, extra shredded cheddar cheese
- Flavor Boosters: sliced black olives, sliced green onion
- Spicy: salsa, hot sauce, salsa verde, sliced jalapenos
- Fresh: fresh tomatoes, fresh cilantro
Leftovers

Keep leftover taco spaghetti in an airtight container in the refrigerator for up to 4 days and reheat on the stovetop or in the microwave with a little milk, if needed.

More Perfect Pasta Recipes

Did you enjoy this taco spaghetti recipe? Be sure to leave a comment and rating below!
5 from 1 vote↑ Click stars to rate now!
Or to leave a comment, click here!

Taco Spaghetti

This taco spaghetti recipe is easy to make and cooks up in just one pot!

Prep Time 20 minutes

Cook Time 25 minutes

Rest Time 5 minutes

Total Time 50 minutes

Cook ModePrevent your screen from going dark

In a 12-inch skillet, cook the ground beef and onion over medium-high heat until no pink remains while breaking up with a spoon. Drain any fat. Add the taco seasoning and cook for 1 minute more.

Add the broth, milk, salsa, and bell pepper.

Bring to a boil, add the spaghetti and cover. Reduce the heat to medium low and let simmer covered, stirring occasionally, for 12-15 minutes or until the spaghetti is tender.

Remove from the heat and let rest uncovered for 5 minutes.

Add the cheese and stir until melted. Taste and season with additional salt and pepper or salsa if desired.

Remove from the heat before adding cheese.

The sauce will thicken as it rests.

Salsa can be replaced with 1 can of original Rotel tomatoes, drained.

Leftovers will keep in the refrigerator for 4 days.

Calories: 343 | Carbohydrates: 37g | Protein: 29g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 875mg | Potassium: 617mg | Fiber: 3g | Sugar: 6g | Vitamin A: 486IU | Vitamin C: 18mg | Calcium: 301mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Main Course, Pasta

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
April 12, 2024
Homemade Wonton Soup
[ad_1]
Homemade Wonton Soup is the best way to satisfy any craving for Chinese food without having to leave the house.

Tender homemade wontons are filled with seasoned pork and simmered in a ginger, soy, sesame broth.

Big batches of wontons can be made ahead of time and frozen for a quick meal in minutes.

What is Wonton Soup?

A steaming bowl of wonton soup is the starter for a stir fry or or sweet and sour chicken and rice.

Wonton soup is a staple of Chinese cuisine with tender wontons in a seasoned chicken broth. Wontons are like an Asian equivalent of ravioli or tortellini with a tender dough folded around a spiced meat mixture.

The wontons in my recipe are filled with ground pork, as it has lots of flavor and a hearty texture. Replace it with finely chopped shrimp, ground chicken or turkey, or even ground beef.

Wonton Wrappers

You can find wonton wrappers at most grocery stores, often in the produce area or near the fresh chow mein noodles. If you don’t see them, ask the grocer, as most stores do carry them. Although I always buy them, you can also make homemade wonton wrappers.

Wonton wrappers are flat squares of fresh egg noodle dough and can be easily pinched, folded, or cut into various shapes for different uses. In this wonton soup recipe, they’re filled and boiled, but they’re great served crisp as little cups for jalapeño popper wonton cups or filled and fried as crab rangoon.

How to Make Wontons

There are many, many ways to fold a wonton. I love the look and ease of folding them into this shape! Folding wontons is easy but does take a lot of time. I make big batches and freeze them (cook from frozen).
1. Spoon a teaspoon of filling into the center. Do not overfill.
2. Moisten the edges with a few drops of water.
3. Fold into triangles, pressing the edges into a tight seal.
4. Squeeze the two edges of the triangle together and seal with a bit of water.
How to Make Wonton Soup

Once the wontons are prepared, the rest is of this soup recipe is really easy!
1. Simmer the broth and seasonings for a few minutes.
2. Remove the ginger and garlic and reduce heat.
3. Gently simmer the wontons in the broth.
Serve in bowls or cups garnished with chopped green onions or chives. Remember to handly the wontons gently to prevent them from tearing! If you’d like to add veggies and shrimp to turn this into a Wor Wonton Soup, these wontons work well for that, too!

How to Store

Leftover wonton soup can be stored in the fridge for up to 4 days. I remove the wontons from the soup with a slotted spoon and store them separately.

To prepare ahead of time freeze the uncooked wontons.
- Fill wontons and place them in a single layer on a parchment-lined cookie sheet.
- Place uncovered in the freezer. When frozen, transfer to freezer bags.
There is no need to thaw the wontons before cooking. Prepare the soup broth as directed and add the wontons from frozen. Begin timing the cooking from when the broth returns to simmer.

Take Out Fake Outs at Home

This Wonton Soup recipe is a favorite starter! Here are other take out favorites we love to make at home.

Did your family love this Wonton Soup? Leave us a rating and a comment below!
5 from 341 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Homemade Wonton Soup

Meat-filled wontons swim in a flavored broth enhanced with ginger, soy, sesame, and garlic.

Prep Time 40 minutes

Cook Time 15 minutes

Total Time 55 minutes

Cook ModePrevent your screen from going dark

Wontons

In a large bowl add pork, green onions, 1 tablespoon soy sauce, 1 teaspoon sesame oil, grated ginger, and cornstarch. Mix well to combine.

Place 1 teaspoon filling in the center of a wonton wrapper. Moisten the edges of the wonton wrapper with a little bit of water and fold in half to create a triangle. Moisten the two longer tips, bring them together, and press.

Dip the bottom in a bit of flour and place on a parchment lined pan. Repeat with the remaining wontons.

Soup

In a large pot, add the broth, garlic, sliced ginger, soy sauce, and sesame oil. Bring it to a boil over medium-high heat, reduce to a simmer, and cook uncovered for 10 minutes.

Remove garlic and ginger and discard.

Add the wontons to the soup and simmer for an additional 4-6 minutes or until pork is cooked through. Serve immediately.

Wontons can be prepared, placed on a baking sheet, and frozen. Once frozen, transfer the wontons to a freezer bag for up to 4 months.
To prepare soup with frozen wontons, bring the broth to a simmer as directed. Add the wontons and, once simmering, cook for 6 minutes.
Optional garnish includes green onions, cilantro, or a dash of chili oil.
Leftover soup can be stored in an airtight container in the fridge for up to 4 days. I prefer to remove the wontons and store them separately. Reheat on the stovetop.

Calories: 248 | Carbohydrates: 25g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 1887mg | Potassium: 439mg | Fiber: 1g | Sugar: 1g | Vitamin A: 94IU | Vitamin C: 24mg | Calcium: 51mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Soup

Cuisine Chinese

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
April 5, 2024
Easy Homemade Chicken Rice Soup
[ad_1]
A bowl of this easy Chicken and Rice Soup recipe is perfect for chilly days!

This soup is loaded with chicken, vegetables and brown rice, simmered in broth and finished with a touch of creaminess.

Homemade Chicken Rice Soup has great flavor and is easy to meal prep for a busy week!

Chicken and Rice Soup Ingredients

This easy chicken and rice soup is packed with goodness, fresh, and flavorful. It’s a meal that the entire family will agree on. Made in just one pot,it’s as easy as it is delicious!
- Veggies: Onion, carrot, and celery are the base of this soup and add lots of flavor.
- Seasonings: This is a simple soup recipe with parsley, thyme, salt & pepper. Add other dried or fresh herbs or bay left to taste.
- Chicken Broth: Low-sodium chicken broth is the base of this soup.
- Chicken: This recipe uses chicken breasts – no need to cook ahead; they’ll simmer to perfection in the soup. Bone-in or boneless chicken thighs also work well in this recipe. If using cooked chicken or rotisserie chicken, add the chicken once the rice is cooked.
- Rice: We love brown rice in this soup recipe, it adds great texture and a boost of fiber. You can swap it with other varieties of rice like white rice, basmati, or jasmine rice; adjust the cooking time as needed. If using cooked rice, it can be added about 5 minutes before serving.
- Evaporated Milk: While it’s optional, a little bit of evaporated milk adds a creamy element without being too heavy. A bit of heavy cream can be added in place.
How To Make Chicken and Rice Soup

This creamy chicken and rice soup is so easy to make – no need to pre-cook the chicken.
1. In a pot or Dutch oven, sauté the carrot, onion, and celery until tender per the recipe below.
2. Add broth, uncooked chicken breasts, and rice, then simmer until the rice is tender.
3. Shred cooked chicken, stir back into the pot, and finish with evaporated milk for creaminess.
Serve with 30 Minute Dinner Rolls or a chunk of crusty bread for dipping.

Leftover Chicken Rice Soup

This homemade Chicken Rice Soup recipe is the ultimate comfort food and it’s perfect for meal prep as it freezes well.

To freeze leftovers, cool the soup to room temperature, then place it in a large freezer bag. Seal completely and lay flat to freeze in a thin layer. This will help the soup to thaw quickly when you need it for dinner!

To thaw, you can submerge the bag of chicken soup in lukewarm water until thawed, then reheat to the desired temperature in the microwave or on the stovetop.

More Soup Recipes You’ll Love

Did you enjoy this Chicken Rice Soup? Leave a comment and rating below!
4.94 from 839 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Chicken Rice Soup

This Chicken Rice Soup is an easy, healthy soup recipe that’s perfect for chilly days! It’s loaded with vegetables and brown rice, simmered in chicken broth and finished with a touch of creaminess.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.

Add garlic, parsley and thyme and cook 1 minute.

Add salt and pepper, broth, chicken. Add rice. Stir and bring to a boil over medium-high heat.

Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.

Remove chicken from pot and shred. Add back to the pot with evaporated milk.

Serve.

Serving: 1.5cups | Calories: 332 | Carbohydrates: 35g | Protein: 25g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 607mg | Potassium: 803mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5250IU | Vitamin C: 5.2mg | Calcium: 150mg | Iron: 1.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Ashley Fehr

Source link
March 11, 2024
Minestrone Soup
[ad_1]
This easy one-pot Minestrone Soup delivers healthy, wholesome comfort in every bowl!

Beans, fresh veggies, and pasta are simmered in a savory broth and topped with parmesan cheese.

It’s the ultimate homemade soup, perfect to warm you up on a chilly day!

What is Minestrone Soup?

This Italian classic soup is chock full of veggies, beans, and pasta or rice, slow-cooked in a tomato-based broth. It’s a simple slow cooker meal that never fails to satisfy even the hungriest of appetites!
- We like Olive Garden minestrone soup, but we love the flavor of this homemade version.
- Budget-friendly minestrone soup is perfect for large families and gatherings.
- Follow the recipe below or use this recipe to enjoy leftover beans, veggies, or pasta.
- Batch cooking fave! This recipe is perfect for doubling up to enjoy all week or to freeze for future meals!
Ingredients in Minestrone Soup

Vegetables – Homemade Minestrone is all about the veggies! I use onions, carrots, celery, tomatoes, and spinach. You can add in green beans, zucchini, or kale. If time is short, simply toss in a bag of frozen mixed vegetables!

Beans – Fiber-filled beans like red kidneys, garbanzo beans, cannellini beans, or any combination can be used. This recipe uses canned beans, be sure to drain and rinse them before using.

Broth – For a purely vegetarian soup, switch out the chicken broth for vegetable broth. Rotel tomatoes (tomatoes with green chiles and seasonings) can be used instead of canned tomatoes for a little spicy kick.

Pasta – Smaller pasta shapes fit perfectly with the beans and veggies. Try ditalini, shells, small elbow macaroni, or orzo.

Variations – Make it meaty and add cooked chicken, ground turkey, Italian sausage, or meatballs. For a thicker soup, blend one cup of the soup in Step 3 and return it to the pot.

soften veggies & add seasonings

simmer tomatoes, beans, & broth

add pasta

stir in spinach before serving

How to Make Minestrone Soup
1. Cook carrots, celery, and onion in oil until softened. Add garlic and seasonings.
2. Add remaining ingredients (except pasta and parmesan) and cook until carrots are tender. Stir in pasta and cook until pasta is done. Stir in spinach.
3. Serve garnished with parmesan cheese.
Tips for Storing
- Keep leftover Minestrone in a covered container for up to 4 days. Reheat on the stove.
- Freeze portions in zippered bags for up to 8 weeks. Thaw in a pot on low heat until ready to serve. Add fresh pasta, if desired.
- If you’re planning for leftovers, cook the pasta separately and add it to each bowl individually. This ensures the pasta stays firm!
- If cooking the pasta separately, be sure to salt the pasta water or cook it in broth for the best flavor.
Savory and Satisfying Soups

Did your family love this Minestrone Soup? Leave us a comment and a rating below!
4.96 from 42 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Minestrone Soup

This Minestrone Soup recipe is an easy one-pot meal that’s full of vegetables, pasta, and an incredible tomato base. It’s the perfect hearty dinner for a cool day!

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

In a large Dutch oven, cook and stir the oil, carrots, celery, and onion over medium-high heat until the onion has softened, about 3-4 minutes.

Add the garlic, parsley, oregano, basil, salt, and pepper and cook for 1 minute.

Add the tomatoes, broth, and beans. Cover, bring to a boil and simmer over medium heat for 10-12 minutes or until carrots are tender.

Add the pasta, stir, and cover. Let the soup simmer covered for 10 minutes or until the pasta is tender. Stir in spinach and let sit for 2 minutes.

Season with additional salt and pepper to taste. Garnish with Parmesan cheese for serving.

Planned Leftovers: If you’re planning for leftovers, cook the pasta separately and add it to each bowl individually. If pasta is stored in the soup, it will absorb the broth and get mushy.

You can mix and match your veggies as you wish. Keep it meatless or add in your own favorite protein like cooked Italian sausage.

This is a good soup for using up leftover veggies or, if time is short, use mixed frozen vegetables.

Rinse canned beans in cold water to rinse off any preservatives and extra sodium.

Calories: 219 | Carbohydrates: 36g | Protein: 11g | Fat: 4g | Sodium: 1283mg | Potassium: 852mg | Fiber: 8g | Sugar: 7g | Vitamin A: 6250IU | Vitamin C: 18.9mg | Calcium: 113mg | Iron: 3.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Lunch, Soup

Cuisine American, Italian

Diet Vegetarian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Ashley Fehr

Source link
January 31, 2024
Cheese Grits
[ad_1]
Creamy, cheesy and delicous, cheese grits are one of my all time favorite sides.

Shredded cheddar and butter are stirred into smooth creamy grits for the best ever side dish.

A Perfect Side From Breakfast to Dinner
- Cheese grits are a tasty side dish, perfect for breakfast topped with a fried egg and some crumbled bacon or turned into shrimp and grits for dinner.
- Grits are easy to prepare and budget friendly.
- Season and spice them up to taste with pepper or different cheeses.
What Are Grits?

Grits have been enjoyed for hundreds of years. Originally, they were made by grinding corn, similar to hominy or maize, in a stone mill. Once ground, it was sifted through a screen where the finer bits were used as grit meal (or cornmeal), and the coarser pieces made up the grits.

They are a classic Southern dish – the ultimate comfort food. They’re rich, creamy, and so delicious!

Ingredients for Cheese Grits

Grits – This recipe uses regular grits that take about 15 to 20 minutes to cook; this can vary slightly by brand. There are different types of grits, so check your package. If using quick-cooking grits or stone ground, you will need to adjust the cooking time and amount of liquid according to the package.

Broth – I cook these grits in broth and water; the broth adds a little boost of flavor and some extra salt.

Cheese – Use sharp cheddar cheese over mild or medium for extra flavor. While I use just cheddar, you can stir in a bit of parmesan cheese if you’d like.

How to Prepare Cheese Grits
1. Bring water, broth, and garlic to a boil.
2. Add the grits and cook (as per the recipe below) until thickened.
3. Remove from heat, and add cheese and butter until melted.
What to Serve with Cheese Grits

Did your family enjoy this Cheese Grits Recipe? Be sure to leave a comment and a rating below!

4.98 from 48 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Cheese Grits

Easy and creamy, these grits are the perfect side to serve with grilled shrimp.

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

In a medium saucepan, bring the water, chicken broth, garlic powder, and salt to a boil over medium-high heat.

While whisking, slowly add the grits and salt. Reduce the heat to low and cook uncovered for 18-20 minutes or thick and creamy (or follow the times listed on your grits package).

Remove from the heat and stir in cheese and butter until melted. (Add a little bit of heavy cream if desired).

If you are using stone ground grits, follow the cook time on your package replacing water with chicken broth.
Leftover cheese grits will keep in the refrigerator for up to 4 days.

Calories: 426 | Carbohydrates: 33g | Protein: 14g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 811mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 865IU | Calcium: 312mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
January 29, 2024
Skillet Chicken & Biscuits
[ad_1]
Chicken and biscuits are creamy and delicious and bake up in no time at all!

A hearty and creamy skillet dish with soft, fluffy biscuits and cooked chicken keeps it quick and easy.

Add a simple salad, and dinner is served!

Ingredients for Chicken and Biscuits

This comfort food is the perfect combination of quick and delicious.
- Chicken – Use leftover baked chicken or rotisserie chicken for quick prep.
- Veggies – I use carrots and celery, but you can use any vegetables you have on hand or frozen vegetables. Green beans, peas, or corn are great additions.
- Sauce – The creamy sauce is similar in flavor to chicken pot pie and it’s really quick to make. Use canned condensed soup or make homemade condensed cream of chicken soup for this recipe.
- Biscuits – To keep it fast, use canned biscuits – if you’ve got time, you can make your own homemade biscuits.
How to Make Chicken and Biscuits
1. In a skillet, cook the onion. Add broth and vegetables and simmer for a few minutes.
2. Stir in the sauce and cooked chicken.
3. Top with biscuits and bake for 22 to 25 minutes until bubbly and golden brown.
4. Brush biscuits with additional melted butter if desired and serve warm.
Leftovers?

Store leftovers in the fridge in an airtight container for up to 4 days. Reheat portions in the microwave or the oven until heated through.

Freezing Leftovers: Cool completely and divide into individual portions. Wrap portions tightly in plastic wrap or place them in airtight containers. Freeze for up to 2-3 months.

To Reheat after Freezing: Thaw portions overnight in the fridge. Reheat portions in the microwave or the oven until heated through.

Savory Skillet Dinners

Did you make this Skillet Chicken and Biscuits recipe? Be sure to leave a rating and a comment below!
5 from 9 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Skillet Chicken and Biscuits

An easy one-pan dinner loaded with veggies and chicken in a creamy sauce, topped with biscuits and baked until golden.

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Preheat the oven to 350°F.

In a 12-inch cast iron skillet or oven-proof pan, melt the butter over medium heat. Cook for 3 to 4 minutes or until softened.

Add carrot, celery, and chicken broth and bring to a simmer. Cook 4 minutes or veggies are slightly softened.

Remove from the heat and add the diced chicken, cream of chicken soup, parsley, and garlic powder. Mix well to combine.

Cut each biscuit into quarters and place in the skillet on top of the chicken mixture.

Transfer to the oven and bake for 22-25 minutes or until the sauce is bubbly and biscuits are browned.

Brush biscuits with additional melted butter if desired and serve warm.

Biscuits can be purchased in the refrigerator section of most grocery stores (any variety will work in this recipe). If you cannot find canned biscuits, you can substitute homemade biscuits in their place. If using homemade biscuits, ensure that the pan is not overcrowded. Extra biscuits can be baked on the side if needed.
Variations:

I find the broth and condensed soup add enough salt but as always, season to taste with salt and pepper.

Feel free to add 1 cup of sharp cheddar cheese to the filling if desired.

This can be baked in a 2.5 qt casserole or baking dish, you may need additional baking time.

Calories: 582 | Carbohydrates: 66g | Protein: 15g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 1903mg | Potassium: 546mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4487IU | Vitamin C: 10mg | Calcium: 95mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
January 24, 2024
Sticky Honey Chicken
[ad_1]
This Sticky Honey Chicken recipe is a quick and easy skillet dinner.

Tender chunks of chicken are cooked until crisp and tossed in a sweet and zesty honey glaze.

Serve over a bowl of rice for the perfect meal!

A Quick Weeknight Meals
- If you like PF Changs honey chicken, you’ll love this homemade version.
- This recipe comes together fast with fried chicken (or shrimp) in a honey sauce. In this recipe, we pan-fry the chicken and add some ginger and a touch of heat for a flavorful honey sauce. Serve it next to fried rice, steamed veggies, or even a flavorful bok choy stir fry.
Ingredients for Honey Chicken

Chicken – Boneless skinless chicken breasts are a favorite, but boneless-skinless chicken thighs work just as well. To keep it extra fast, you can also chop up bits of rotisserie or leftover chicken, heat them in a little bit of broth, and add it to the sauce.

Honey Sauce – Honey adds sweetness to this recipe, while a bit of ginger and garlic adds flavor. Sriracha gives it a bit of a kick!

Garnish – Green onions, sesame seeds, and even toasted crushed peanuts with some chili paste can make a delicious garnish!

Serve Honey Chicken over rice, cauliflower rice, fried rice, or with stir-fried vegetables.

How to Make Honey Chicken
1. Season the chicken, toss it in cornstarch, and brown in a skillet.
2. Whisk together the sauce ingredients, per the recipe below, and simmer in a skillet.
3. Toss with chicken and garnish with green onions.
Variations & Swaps
- Swaps – Add red pepper flakes in place of sriracha. Replace garlic with ¾ teaspoon garlic powder. Fresh ginger is best in this recipe, but if needed, it can be replaced with ½ teaspoon ground ginger.
- No chicken breast? Use shrimp, pork tenderloin, or chicken thighs.
- Add chunks of bell pepper, onion, or pineapple.
Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave until heated through.

Make Take Out at Home!

From a honey garlic chicken recipe to a simple stir fry, we love to make takout at home!

Did your family love this Honey Chicken? Be sure to leave a rating and a comment below!
5 from 93 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Sticky Honey Chicken

Honey Chicken is loaded with tender pieces of chicken tossed in a sweet & spicy sauce!

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Dab the chicken dry with a paper towel and cut into bite-size pieces. Place them in a medium bowl and season with salt & pepper. Add the cornstarch and toss to combine.

In a small bowl, whisk the honey, chicken broth, soy sauce, ginger, cornstarch, sriracha, and garlic until combined.

Heat oil in a large skillet over medium high heat. Add the chicken in small batches and cook until no pink remains, about 5-6 minutes. Transfer to a dish to keep warm.

Whisk the sauce ingredients (as the cornstarch may have settled to the bottom) and add to the same skillet. Bring to a simmer over medium heat while whisking and let simmer for 1 minute.

Add the chicken to the sauce and stir to coat. Garnish with green onions.

Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Reheat leftovers in the microwave until heated through.

Calories: 347 | Carbohydrates: 31g | Protein: 37g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 109mg | Sodium: 1047mg | Potassium: 672mg | Fiber: 1g | Sugar: 23g | Vitamin A: 51IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course

Cuisine American, Asian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
January 15, 2024
Black Bean Soup
[ad_1]
You will be amazed at how much hearty flavor this black bean soup recipe has.

Black beans are slowly simmered in broth with veggies and bold Southwest spices. Crumbled bacon is added for a layer of smoky richness.
- Hearty and filling, this black bean soup recipe is easy to cook.
- This recipe is budget friendly, can be doubled and leftovers freeze well.
- If you’re feeding a family on a budget, you’ll love how this black bean soup recipe will stretch a dollar.
Ingredients for Black Bean Soup

Black Beans – Canned black beans make quick prep. If using dried beans, they will need to be simmered (per the notes in the recipe) before preparing this soup.

Bacon – Use any smoke-cured bacon and cook it crispy for serving. Reserve the fat for cooking vegetables. If you have a ham bone or a meaty ham hock, add it to the simmering soup for extra smoky goodness.

Vegetables – Onion, garlic, celery, and green/red bell pepper are sauteed in the bacon drippings for lots of flavor. Feel free to add other veggies like carrots, mushrooms, potatoes, corn, or diced tomatoes. Anything goes in black bean soup!

Seasonings – I use cumin, chili powder, and smoked paprika. They can be replaced with taco seasoning if you’d prefer. For some heat add cayenne pepper to taste.

Broth – Chicken broth adds great flavor to this soup. Use bouillon if you wish, and reduce the added salt. For vegetarians, try vegetable broth or bouillon cubes, and leave out the bacon.

How to Make Black Bean Soup

This easy soup is perfect for the stovetop, slow cooker, or Instant Pot!
1. Cook the bacon in a Dutch oven or large saucepan.
2. Cook the onion in the bacon fat according to the recipe below.
3. Stir in the canned beans and remaining ingredients and simmer for 20 minutes.
4. Blend or mash some of the soup to thicken, garnish and serve!
Add-Ins, Toppings, & Serving Suggestions

A bowl of black bean soup is perfect for mix-ins and toppings! Add a side of cornbread, biscuits, or croutons.
- Shredded cheddar cheese or crumbled Cotija cheese
- Tortilla chips or strips
- Avocado slices, fresh lime juice, sliced jalapenos, fresh cilantro
- Salsa and a dollop sour cream or Greek yogurt
Storing Leftovers

Store leftover soup in the fridge for up to 4 days. This soup can be frozen for up to 4 months. Reheat from frozen in the microwave or covered on the stovetop on low.

More Hearty Bean Soups

Did your family love this Black Bean Soup? Be sure to leave a comment and a rating below!
5 from 20 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Black Bean Soup

Tasty black bean soup is full of warming and hearty flavors!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Heat a large saucepan over medium heat. Add the bacon and cook, stirring occasionally, until crisp. Remove from the pan and set aside (reserving fat.)

Add the onion, celery, bell pepper, and garlic to the bacon fat and cook over medium heat until tender.

Stir in the remaining ingredients (except bacon) and bring to a boil over medium high heat. Reduce the heat to medium low, cover, and simmer 20 minutes.

Remove the bay leaf and discard. Using an immersion blender, blend about half of the soup mixture to thicken. Stir in the bacon.

Serve with sour cream, cilantro, and green onions if desired.

If you don’t have an immersion blender, mash some of the beans with a potato masher to thicken the soup.
To Use Dried Beans: Place ½ pound dried black beans in a large saucepan along with 1 large onion halved and 2 cloves of garlic whole. Cover with water, bring to boil over medium-high heat. Reduce the heat to a simmer and cover. Cook for 90 minutes or until beans are tender, adding more water as needed. Drain and follow the recipe as directed.
To Cook in a Slow Cooker: Saute the onions as directed and add with the remaining ingredients to the slow cooker. Cook on high for 3-4 hours or on low for 5-6 hours.

Calories: 272 | Carbohydrates: 44g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 756mg | Potassium: 994mg | Fiber: 15g | Sugar: 7g | Vitamin A: 2464IU | Vitamin C: 89mg | Calcium: 112mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dinner, Entree, Lunch, Main Course, Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
January 5, 2024
Shrimp Zucchini Stir Fry
[ad_1]
If you like stir fry, you’ll love this shrimp zucchini pasta recipe!

Light and fresh, this stir fry recipe has a colorful rainbow of veggies mixed zucchini pasta and tender shrimp in a tangy sauce!

This post is sponsored by Walmart and SheKnows Media.

Easy Shrimp Stir Fry
- This dinner is made in just one skillet, which means less mess and fewer dishes.
- Using ready-made spiral zucchini noodles and pre-shredded carrots makes prep extra fast.
- Low carb and loaded with veggies and protein, shrimp zucchini pasta is a guilt-free dish that even the kids will love!
Ingredients for Shrimp Zucchini Pasta

Zucchini Spirals – Purchase frozen zucchini pasta spirals to keep prep extra fast, you can find them in the frozen food aisle. If you can’t find them in the frozen food section, make homemade zucchini noodles in place.

Vegetables – Choose colorful and crunchy veggies like bell peppers and carrots. To keep it lower in carbs, omit the carrots and replace them with broccoli or cauliflower florets, mushrooms, shredded cabbage, or Brussels sprouts.

Shrimp – Use medium sized shrimp, 41-50 or 51-60 shrimps per pound, depending on where you get them. They’re bite-sized, quick to cook, and easy to eat. You can substitute thinly sliced chicken in place.

Stir Fry Sauce – This simple sauce is made from ingredients that are likely already in the pantry and refrigerator. Adjust the amount of sugar or add some extra sriracha for some heat. In a pinch, a bottle of stir-fry or teriyaki sauce will work.

Toppings – Top this shrimp zucchini pasta with some sesame seeds, chopped scallions, or crushed peanuts.

How to Make Shrimp Zucchini Pasta

This one-skillet dinner comes together in minutes!
1. Prep zucchini spirals according to the package directions and set them aside.
2. Cook shrimp until they’re just pink and set them aside.
3. Sauté veggies until softened, and then add ginger and garlic.
4. Add the sauce along with the shrimp and zucchini and cook until thickened.
Storing Leftovers
- Keep shrimp zucchini pasta in a covered container in the refrigerator for up to 3 days.
- Reheat on the stovetop and add a dash or two of soy sauce or sriracha to refresh the flavors.
More Delicious Stir Fry Recipes
Have you tried this Shrimp Stir Fry with Zucchini Noodles? Leave a comment and rating below!

5 from 22 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Shrimp Stir Fry with Zucchini Noodles

Fresh shrimp, tender-crisp veggies and spiral cut zucchini noodles stir fried in a spicy sauce!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Prepare zucchini pasta according to package instructions by either microwaving, boiling, or steaming. When finished cooking, drain well and set aside.

Meanwhile, heat 1 tablespoon of olive oil in a separate large pan or wok over medium heat. Add shrimp in a single layer and cook on both sides until pink (about 2-3 minutes). Transfer shrimp to a separate bowl and set aside.

Add remaining 1 tablespoon of olive oil to the pan and add red pepper strips and carrot. Cook until softened (about 5 minutes).

Add minced ginger and garlic and cook until fragrant (about 30 seconds).

In a small bowl, whisk together ingredients for sauce (chicken broth, soy sauce, brown sugar, corn starch, Sriracha, and sesame oil) and set aside.

Return cooked shrimp and zucchini noodles to the pan and pour prepared stir fry sauce evenly over all ingredients.

Stir well and increase heat to high. Cook until sauce is thickened.

Serve topped with sesame seeds and/or scallions, if desired.

Green Giant makes beet, carrot, and butternut squash veggie noodles that can be used as an alternative to zucchini spirals.

If zucchini spirals aren’t available in the frozen food section, you can make your own with this easy zoodles recipe.

Calories: 151 | Carbohydrates: 16g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 92mg | Sodium: 924mg | Potassium: 548mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3666IU | Vitamin C: 56mg | Calcium: 89mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Entree, Main Course, Seafood

Cuisine American, Chinese

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
January 4, 2024
Stir Fry Sauce
[ad_1]
Skip the store bough bottles, making stir fry sauce at home is so easy!

This easy recipe is perfect which chicken, shrimp, or beef and your favorite vegetables for a quick and easy meal.

Homemade is Best!
- This stir fry sauce recipe is versatile, easy, and flavor packed.
- Tailor it to your likes – add a little heat or some extra sweetness if you’d like!
- This sauce can go beyond a stir fry, heat and serve it over rice, or use it as a marinade for beef or pork.
- Prep ahead and keep it in the fridge for easy meals!
Ingredients in Stir Fry Sauce
- Garlic & Ginger: Fresh garlic and ginger add the best flavor; if needed, substitute garlic powder and ground ginger.
- Chicken Broth: Chicken stock or broth adds depth and flavor while a bit of water keeps the sauce from being too salty.
- Soy Sauce: Essential for umami or savory flavor. I prefer low sodium to keep this stir fry sauce recipe from being too salty. If using regular soy sauce, use a bit less and add extra water.
- Brown Sugar: This lightly sweetens the sauce, you can add more to taste. Use honey or maple syrup as substitutes.
Variations – Don’t be afraid to add a little extra ‘zing’ like cayenne pepper or red pepper flakes, or even a squeeze of sriracha.

How to Make Stir Fry Sauce

This stir-fry sauce recipe is so easy, simply shake and enjoy!
1. Combine all ingredients in the recipe below in a jar with a tight-fitting lid and shake to mix.
2. Refrigerate for up to one week.
Serving Suggestions
- It’s perfect with almost any protein, from beef stir fry to tofu, chicken, or shrimp.
- Use this easy stir-fry sauce with any variety of stir fry vegetables – try broccoli, mushrooms, onion, bell peppers, carrots, or snow peas/snap peas.
- Whisk the sauce over medium-high heat in a small skillet until thickened, and pour over a bowl of rice or noodles as an easy side dish.
- The cornstarch will settle to the bottom. Shake the jar vigorously to mix it back in before using.
Savory Stir Fries

Did you make this Stir Fry Sauce? Be sure to leave a rating and a comment below!
4.98 from 41 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Stir Fry Sauce

This Stir Fry Sauce uses simple ingredients and is ready in minutes!

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

In a jar with a tight-fitting lid, combine all ingredients. Shake well to mix.

Store in the fridge for up to 1 week. Shake very well before using.

To Use Stir-Fry Sauce

To make a stir fry, cook meat and vegetables in a large skillet with a bit of oil.

Move meat and veggies to one side of the pan and pour the desired amount of stir fry sauce into the empty side. Allow it to simmer until thickened.

Mix well with the meat and vegetables and serve.

The cornstarch will settle to the bottom of the jar. Shake the jar vigorously to mix it back in before use.

Use fresh ginger and garlic if possible, the flavor is so much better.

Add sriracha or chili flakes for a little bit of heat.

For a thicker sauce, add extra cornstarch or create a slurry.

To thicken the sauce further, combine equal parts of cornstarch and water and graudally add it to the simmering sauce while whisking.

Serving: 1cup | Calories: 198 | Carbohydrates: 33g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 2250mg | Potassium: 241mg | Fiber: 1g | Sugar: 20g | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dip, Dressing, Sauce

Cuisine American, Asian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
January 3, 2024
Sweet Potato Soup
[ad_1]
This easy sweet potato soup recipe brings all the sweet and savory flavors of fall and winter to the table!

Sweet potatoes are simmered in a cream broth with ginger and other warm spices. It’s all blended together for a deliciously creamy favorite.
- Reminiscent of Butternut Squash Soup, this sweet potato soup recipe is smooth, velvety and oh-so-cozy.
- Sweet potatoes are inexpensive and delicous; they’re packed with fiber to keep you full and fuel up for those long winter days!
Ingredients for Sweet Potato Soup
- Sweet Potatoes and Apple: Use about 1 ½ pounds of peeled and cubed sweet potatoes, frozen will work just fine too (you’ll need about 4 cups frozen). A diced apple adds some freshness and balances the sweetness of the potatoes.
- Onion, Garlic, Celery: These three form an aromatic base and create a savory depth of flavor.
- Seasonings and Ginger: Curry powder and a piece of fresh ginger root add a bit of warm spice to this recipe. If you don’t have ginger root, ¼ teaspoon ground ginger can be used. For some heat, you can add a pinch of cayenne pepper.
- Broth and Cream: I prefer the flavor of this recipe with chicken broth. For a vegetarian version, swap it for vegetable broth. Heavy cream adds a rich finish to this sweet potato soup recipe – it can be replaced with coconut milk.
How to Make Sweet Potato Soup
1. Soften onion, garlic, and celery in butter. Add sweet potatoes, apple, broth, and spices.
2. Simmer until tender and puree the soup.
3. Stir in cream and simmer a few minutes (per recipe below).
Ladle it into a bowl and garnish with crumbled bacon, homemade croutons, a dollop of yogurt, sour cream, or chives.

Storing Sweet Potato Soup
- Keep leftover sweet potato soup covered in the refrigerator for up to 4 days in the fridge and reheat on the stovetop.
- Freeze fresh batches of soup in zippered bags for up to 3 months. Thaw in the refrigerator before reheating.
- To reheat, pulse with the immersion blender to blend the milk solids and re-season as desired.
More Creamy Cozy Soup Recipes

This creamy sweet potato soup is a hug in a bowl, perfect for cool weather. Here are a few more family favorites!

Did you make this Sweet Potato Soup? Be sure to leave a rating and a comment below!
5 from 31 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Sweet Potato Soup

A velvety blend of sweet potatoes, aromatic spices, and a hint of creaminess that’s perfect for chilly days.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Melt the butter in a large pot or saucepan over medium heat. Add the onion, garlic, and celery and cook until tender.

Stir in the broth, sweet potatoes, apple, ginger, curry powder, and ⅛ teaspoon each salt & black pepper.

Increase the heat to medium-high and bring to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 20 to 25 minutes or until the sweet potatoes are very tender.

Remove the ginger and puree the soup with a hand blender.

Add heavy cream and simmer for 5 minutes longer. Taste and season with additional salt and pepper if desired.

Top with crumbled bacon, croutons, and chives if desired.

Curry powder can be replaced with a cinnamon stick. Remove the cinnamon stick before pureeing.

Add 1/4 teaspoon cayenne pepper for a bit of heat.

To make this dairy free, replace heavy cream with full fat coconut milk.

If blending in a regular blender, be sure to allow the steam to escape while blending pressure can build in the blender. To allow steam to escape, I gently hold the lid in place ensure it isn’t tightly sealed or lightly open the center piece. Cover with a kitchen towel if needed.

Calories: 395 | Carbohydrates: 45.93g | Protein: 6.22g | Fat: 21.75g | Saturated Fat: 12.04g | Cholesterol: 63.07mg | Sodium: 896.6mg | Potassium: 898.2mg | Fiber: 7.06g | Sugar: 13.16g | Vitamin A: 24914.54IU | Vitamin C: 21.49mg | Calcium: 100.51mg | Iron: 1.64mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Side Dish, Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
January 2, 2024
Hoppin' John
[ad_1]
Bring luck to the new year with a Hoppin John recipe.

This tried-and-true recipe will make anyone look forward to the New Year! Beans, rice, ham, tomatoes, and more are simmered in deep rich broth.

This hearty meal is bound to make the New Year celebration just right, and with the beans prepped overnight, this recipe can be made in 3 simple steps!

What is Hoppin John?

Hoppin John is a southern dish served for the New Year and is thought to bring good luck and prosperity. This recipe is said to have first appeared in 1847 in Sarah Rutledge’s “The Carolina Housewife.” However, there is some debate as to how the name came about.

Regardless of the name origin, it’s the perfect dish to enjoy on New Year’s Day with black-eyed peas, pork (such as bacon, hog jowl, ham hocks, or a ham bone), some seasoning, and rice.

Ingredients for Hoppin’ John

Beans – This recipe calls for dried black-eyed peas. If you’re short on time, use canned beans that are rinsed and drained.

Ham – I make this recipe with a leftover ham bone (often from our Christmas ham) or ham hock as the bone adds lots of flavor to the broth. If the hock or bone is not available, a dash of liquid smoke or even smoked paprika can flavor the broth and then add some diced ham near the end of the cooking time. Smoked turkey can be used in place of pork.

Rice – Use long grain rice which is cooked in the ham broth for extra flavor. Other varieties of rice can be used and cooked according to package directions; use the ham broth in place of water for more flavor.

Broth – Chicken stock, broth, or low-sodium chicken broth can be used in this recipe. Bell peppers and celery stalks add flavor along with herbs. You can add a tablespoon of cajun seasoning for an extra kick if you’d like.

Variations – Add a bit of extra broth to this recipe and use it to cook the rice at the end. The broth is flavored with the ham bone making the rice extra delicious! If you’re not going to cook the rice in the ham broth, reduce the cooking liquid by 2 cups in this recipe.

How to Make Hoppin’ John
1. Saute veggies and seasonings until onions are translucent and fragrant.
2. Add remaining ingredients, and simmer until beans are tender (per recipe below).
3. Serve this black beans mixture over seasoned rice.
Make Ahead and Leftovers
- Treat Hoppin’ John just like any soup or stew-like entrée. Keep leftovers stored tightly covered in the refrigerator and simply pop into the microwave to reheat.
- To freeze, just scoop it into quart-sized freezer bags after it is cooled to room temperature, and don’t forget to label it with the date!
What to Serve With Hoppin’ John

Did your family enjoy this Hoppin John Recipe? If so, leave a comment and rating below!
5 from 14 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Hoppin’ John

Hoppin John is a Southern-style dish made with ham chunks or hocks to bring out the rich flavor of the black-eyed peas and veggies! Serve with collard greens.

Prep Time 20 minutes

Cook Time 1 hour 45 minutes

12 hours

Total Time 14 hours 5 minutes

Place the black-eyed peas in a large pot or bowl. Fill with cold water 1-inch above the peas and let soak at room temperataure overnight (see note). Drain well in the morning.

In a large Dutch oven or soup pot, melt the butter over medium heat. Add the onion, bell pepper, celery, garlic, and seasonings and cook until the onion is translucent, about 5 minutes.

Add the broth, bay leaf, ham hock/ham bone, and drained black-eyed peas. Bring to a boil, reduce the heat to low, and simmer for 45 to 60 minutes or until peas are tender (see note on cook time).

Once the peas are tender, transfer the ham hock/bone to a plate.

Ladle 2 cups of the broth into a medium saucepan. Add the rice, cover, and simmer for 15 minutes. Turn the heat off and let rest covered for 5 minutes.

While the rice is cooking, add tomatoes with their juices and meat from the ham bone to the black-eyed peas. Simmer uncovered.

Remove and discard the bay leaf. Season the black-eyed peas with salt and black pepper to taste.

To serve, spoon the rice into bowls and top with the ham and peas.

Broth I add 8 cups broth/water so I have enough to cook the rice in. If you are not using the cooking liquid to cook your rice, reduce the broth to 6 cups.
Ham If you do not have a ham bone or ham hock, cubed ham can be added after the first 30 minutes of cooking.
Quick Soak Beans To quickly soak black-eyed peas, place them in a large saucepan. Add enough water to cover 2-inches above the peas. Bring to a boil over medium-high heat for 2 minutes. Remove from heat, cover, and let rest 60 minutes.
Cook Time Allow for extra time, black-eyed peas can sometimes take even longer if they are dried (up to 90 minutes). If your dish is ready ahead of time, simply turn off the heat and keep it covered until serving time.
If using a ham hock in place of a ham bone, I like to allow the hock to simmer for about 60 minutes before adding the peas to make it extra tender.

Calories: 365 | Carbohydrates: 57g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 1307mg | Potassium: 1016mg | Fiber: 6g | Sugar: 6g | Vitamin A: 206IU | Vitamin C: 46mg | Calcium: 106mg | Iron: 6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Ham, Main Course, Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
December 30, 2023
Ham and Bean Soup
[ad_1]
This ham and bean soup is an easy meal to make and the perfect way to enjoy a leftover ham bone.

With no soaking required, this recipe takes just minutes to prepare and cooks in the slow cooker to create a delicious and hearty meal!

Serve it with a piece of cornbread or a crusty loaf for dipping.

I am excited to have partnered with Hurst’s HamBeens® 15 BEAN SOUP® to bring you this belly-warming bean soup recipe.

Hearty Homestyle Goodness
- A hearty family meal, this Slow Cooker Ham and Bean Soup recipe is easy to prepare.
- This simple soup requires few ingredients, starting with Hurst’s® HamBeens® 15 Bean Soup®, onions, and ham – no soaking required.
- Budget friendly, this soup can be made with leftover ham, a ham bone, smoked turkey, or a ham hock.
- This soup freezes and reheats well.
Ingredients for Ham and Bean Soup

Beans – This ham and bean starts with a mixture of dried beans. I love Hurst’s® HamBeens® 15 Bean Soup® for the variety of beans, quality, and flavor. It includes great northern beans, navy beans, and more. You can find them in the dry bean section of almost any grocery store or order them online.

Seasoning – Each bag of Hurst’s 15 Bean Soup comes with a vegetable-based seasoning packet to add great flavor. The seasoning packet can be replaced with bouillon if needed. I don’t add additional seasonings but you can add dried herbs or bay leaves if you’d like.

Vegetables – I use canned tomatoes (drained), you can also use canned tomatoes with chilis to add a little bit of spice or heat to this ham and bean soup. Sliced celery or carrots can be added.

Ham for Bean Soup

If you have a leftover ham bone from baked ham, this a favorite way to enjoy it.

If you don’t have a ham bone, ask your local butcher or deli for either ham bones (they are usually really inexpensive) or ham hocks. If you don’t have either, leftover chopped ham works beautifully in this recipe, too.

How to Make Ham and Bean Soup
1. Rinse beans and add to the slow cooker with onions, ham, broth, and seasonings (per the recipe below).
2. Cook on high 5 hours (or low for 7-8) or until beans are tender.
3. Stir in remaining ingredients and cook for additional 30 minutes.
4. Easy peasy! Serve warm with cornbread for dipping.
Tips for Bean Soup
- Rinse beans well and check for any debris. No soaking is needed when using a slow cooker.
- If you have already soaked the beans, you can reduce the liquid in the recipe by 1 cup.
- IMPORTANT: Add acidic ingredients (such as canned tomatoes or lemon juice) after the beans have softened (these ingredients can sometimes interfere with rehydration).
- For a thinner consistency, add one extra cup of broth or water to your slow cooker. If you’d like a thicker bean soup you can remove a cup or so of the beans, blend them, and add them back into the soup.
We love this Ham and Bean soup served as is out of the Crock Pot with a big piece of moist cornbread. It can also be served over a bowl of rice too!

Storing Leftovers

Fridge: Leftovers can be kept in the refrigerator for up to 4 days.

Freezer: This ham and bean soup recipe makes a large batch and it freezes well. I divide it into individual portions so it’s easy to thaw as many portions as needed. Thaw in the fridge overnight and heat in the microwave or on the stovetop.

Savory Slow Cooker Meals

Did your family love this Slow Cooker Ham and Bean Soup? Be sure to leave a rating and a comment below!
4.95 from 349 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Crock Pot Ham and Bean Soup

Ham and Bean soup takes just minutes to prepare and cooks effortlessly in the Crock Pot all day long!

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Rinse the beans and drain. Sort any unwanted debris and set seasoning packet aside.

Place beans, onions, ham bone (or diced ham), broth/water, garlic cloves, and chili powder in a 6qt slow cooker.

Cook on high for 5 hours (or low for 7-8) or until beans are tender.

Once the beans are tender, remove the hambone (if used), chop any meat left on the bone, and add it back to the pot.

Stir in the diced tomatoes, Ham Flavor packet, and lemon juice.

Cook for an additional 30 minutes. Season with salt and black pepper to taste and garnish with fresh parsley if desired.

It is important that acidic ingredients are not added until the beans are soft. Check that the beans are soft before adding the diced tomatoes and lemon juice.
Replace the chicken broth with water, beef broth, or vegetable broth.
Use a leftover ham bone in this soup. If you don’t have one, ask at the deli counter for ham bones (they are usually really inexpensive) or ham hocks. Leftover chopped ham works well too.
Rinse beans well and check for any debris. No soaking is needed when using a slow cooker. If you have already soaked the beans, you can reduce the liquid in the recipe by 1 cup.
For a thinner consistency, add one extra cup of broth or water to the slow cooker. For a thicker bean soup, remove a cup or so of the beans, blend them, and add them back into the soup.

Calories: 259 | Carbohydrates: 34g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 387mg | Potassium: 960mg | Fiber: 8g | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 12mg | Calcium: 77mg | Iron: 3.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I am excited to have partnered with Hurst’s HamBeens® 15 BEAN SOUP® to bring you this belly warming recipe. While I was compensated for this post, all thoughts and opinions are my own. Working with great brands I love allows me to keep bringing you the great recipes you love!
[ad_2]

Holly Nilsson

Source link
December 28, 2023
No Boil Crockpot Mashed Potatoes
[ad_1]
Making mashed potatoes in a crockpot is so easy!

Crockpot mashed potatoes require no boiling – simply chop & season and let the slow cooker do the rest! Before serving mash them until smooth and enjoy.

Slow Cooker Mashed Potatoes

A hearty meal is just never complete without a big ol’ bowl of mashed potatoes.
- Crockpot mashed potatoes are so easy to make, they practically cook themselves!
- No boiling, straining, or draining – these leave the stove open for Thanksgiving gravy.
- They can be prepared well ahead of time and left on warm in the slow cooker.
- Easy to make, you can add cheese, garlic, or other favorites to change them to your liking.
Potatoes for Mashing

For this crock pot mashed potatoes recipe, I prefer red or Yukon gold potatoes. They have a smooth texture and buttery flavor. This recipe will also work with russet potatoes, be sure to peel them first as the skins are tough.

How to Make Crockpot Mashed Potatoes
1. Peel and chop the potatoes and add them to the slow cooker with seasonings and broth.
2. Cook until fork tender.
3. Mash with a potato masher to reach desired consistency.
If they’re done a little early, mash them and turn the slow cooker to warm.

Tips for Perfect Potatoes
- Slow cookers can vary – ensure that the potatoes are very soft before you start mashing.
- Opening the slow cooker lets out a lot of heat and increases the cooking time. If checking the potatoes for doneness, try close the lid quickly.
- This recipe is designed for a 4 quart slow cooker – if using a different size, your results may vary.
- You can add extra warm milk or heavy cream if needed (depending on the type of potato, you may not need it).
- To change the flavor, stir in shredded cheddar cheese, roasted garlic, crumbled bacon, green onions, or chives before serving.
More Crock Pot Side Dishes

This crockpot mashed potatoes recipe is a favorite as it’s hands off and out of the way! Here are more slow cooker sides we love.

Did your family love these No-Boil Slow Cooker Mashed Potatoes? Leave us a rating and a comment below!
4.90 from 307 votes↑ Click stars to rate now!
Or to leave a comment, click here!

No Boil Slow Cooker Mashed Potatoes

Slow cooker mashed potatoes are velvety rich. This easy dish requires no boiling, just simply chop, season, and let the slow cooker do the rest!

Prep Time 15 minutes

Cook Time 3 hours 15 minutes

Total Time 3 hours 30 minutes

Peel the potatoes and cut into 1-inch chunks.

In the bottom of a 4-quart slow cooker, add the potatoes, broth, garlic powder, and onion powder.

Cover and cook on high for 3-4 hours or low for 6-7 hours or until fork tender. Each hour or so, very quickly stir the potatoes.

Once tender, use a hand masher or hand mixer to mash the potatoes until smooth.

Stir in the butter, sour cream, parsley, and cream cheese if using. Season with salt & pepper to taste. Add warmed milk or cream to reach the desired consistency if needed.

Serve or keep on warm until serving.

Slow cookers can vary, cook the potatoes until they are fork tender. If the potatoes are done early they can be mashed and left on warm for serving.
Leftover mashed potatoes can be stored in the fridge in an airtight container for up to 3-4 days. Reheat in the oven, on the stovetop, in the slow cooker, or in the microwave. Leftovers might need a bit more milk and butter stirred in.

Calories: 195 | Carbohydrates: 28g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 142mg | Potassium: 966mg | Fiber: 5g | Vitamin A: 250IU | Vitamin C: 27.6mg | Calcium: 80mg | Iron: 7.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
December 22, 2023
Broccoli Cheese Soup
[ad_1]
This Broccoli Cheese Soup recipe can be made in about 20 minutes!

Rich, creamy, and oh-so-cheesy, this broccoli soup is a quick meal that is perfect for lunch or an easy weeknight dinner.

A Cozy 20 Minute Meal

Made without Velveeta, this soup is rich, creamy, and full of real cheddar flavor.
- Move over Panera; this broccoli soup is as easy as it is delicious.
- It needs few ingredients, this homemade soup is extra flavorful.
- And it is so versatile – add in extra veggies left in the fridge, from zucchini to cauliflower.
- This broccoli cheddar soup is ready in about 20 minutes, perfect for those busy weekday nights.
How to Make Broccoli Cheese Soup
1. Soften onions/carrots (as per the recipe below). Add broccoli and simmer.
2. Remove some of the veggies and blend the soup.
3. Stir in cream mixed with flour, and simmer for a couple of minutes. Stir in cheese and reserved vegetables and serve.
Ingredient for Broccoli Soup
- Onion & Carrot – Onion and carrot add flavor to this soup.
- Broccoli – Fresh or frozen broccoli florets can be used, no need to thaw frozen broccoli first.
- Broth – A combination of half and half and broth are the perfect blend without being too heavy. I prefer the flavor of chicken broth however, you can replace it with vegetable stock if desired. Half and half can be replaced with heavy cream or evaporated milk if desired.
- Seasoning – I add a little bit of thyme, garlic powder, salt & pepper.
- Cheese – Sharp cheddar adds the best flavor to this recipe. Feel free to add in other shredded cheeses like gruyere.
Tips
- When adding broccoli, use the broccoli stems as well.
- If you have fresh garlic cloves, use 1 clove to replace the garlic powder.
- Use a regular blender (be sure not to have the lid on tightly or it can explode from the steam) but an immersion blender works well too.
- Just like when making cheese sauce, remove the add the cheese once the soup is removed from the heat. If cheese (or dairy) boils it can separate leaving a less than desirable texture. The soup should be plenty hot enough to melt the cheese to a perfect velvety consistency.
Leftovers?

Diary doesn’t tend to freeze well and it can sometimes become grainy or the texture can change slightly. This soup will keep in the fridge for up to 4 days. To reheat it can be microwaved stirring occasionally or heated on the stove over medium-low.

More Cozy Soups

Did you love this Broccoli Cheese Soup? Be sure to leave a rating and a comment below!
4.99 from 269 votes↑ Click stars to rate now!
Or to leave a comment, click here!

20 Minute Broccoli Cheese Soup

Broccoli Cheese Soup is an easy cheesy soup ready in 20 minutes, start to finish!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

In a large saucepan or pot, cook butter, onion, and carrots over medium heat until onion softens (about 3 minutes). Add the broccoli, chicken broth, thyme, garlic powder, salt, and pepper. Simmer until broccoli is tender, about 8 minutes.

Remove 1 cup of vegetables, coarsely chop and set aside. Using an immersion blender, blend remaining vegetables and broth.

Place flour in a small bowl. Add in cream a little at a time stirring until smooth. Bring blended vegetable mixture to a boil and whisk in cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes.

Remove from heat, stir in cheeses & reserved chopped vegetables and serve immediately.

If using the broccoli stem, peel or cut off the tough outer end.
To make this soup vegetarian, replace chicken broth with vegetable broth.

Calories: 333 | Carbohydrates: 11g | Protein: 10g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 94mg | Sodium: 560mg | Potassium: 377mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4745IU | Vitamin C: 49mg | Calcium: 280mg | Iron: 0.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Side Dish, Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
December 20, 2023
Ham and Potato Soup
[ad_1]
Could anything be more comforting than a bowl of homemade Ham and Potato Soup?

This easy potato soup recipe combines veggies and chunks of ham in a creamy – it’s pure comfort food.

An Easy Soup with Leftover Ham

Baked ham means leftover ham recipes if we’re lucky! I use the bone for a ham bone soup and make another pot of soup with this recipe.
- This soup uses simple ingredients but is delicious, cozy, and creamy.
- It’s versatile – swap out the potatoes for leftover mashed or scalloped potatoes (reduce simmering time if they’re already cooked) to use up your leftovers.
- It keeps in the fridge for a few days and reheats well for lunches or quick meals.
Ingredients for Ham & Potato Soup

Potatoes – Russet potatoes have a starchy texture and are my first choice in this recipe. You can also use Yukon gold or even use up leftover roasted, mashed, or scalloped potatoes.

Vegetables – Onion, carrot, and celery (mirepoix) add great flavor to the base of this soup. You can also stir in leftover veggies like green beans and carrots are great additions too.

Ham – Leftover ham works well or you can purchase a single ham steak at the grocery store and cube it. Smoked sausage or even ground sausage are great replacements for ham.

Base – The base of this soup starts with chicken broth (because I prefer the flavor) but vegetable broth can be substituted. The addition of light cream adds creaminess while keeping the calories in check. You can swap it out for evaporated milk or even a bit of heavy cream if you’d like. Sour cream adds great flavor.

How To Make Ham and Potato Soup

I often make a crock pot potato soup which simmers all day however this version is quick to prepare for a weeknight meal.
1. Melt butter and cook the onions until tender.
2. Add remaining ingredients, except dairy (per the recipe below). Simmer over medium-low heat until potatoes are tender.
3. Mash some of the potatoes, add cream, and simmer for a few minutes more. Stir in sour cream and serve.
Garnish with fresh parsley if you’d like and serve with a slice of homemade bread or some rolls.

Recipe Tips
- Mash just enough potatoes to thicken, the soup should have some potato and veggie chunks for texture.
- Stir in the sour cream just before serving, simmering can cause it to become grainy.
- Shredded cheddar cheese can be added (about 1 cup). Stir it in just before serving.
For a thicker soup, combine equal parts cornstarch and water. Pour a little at a time into the simmering soup to reach the desired thickness. This soup can also be thickened by adding some potato flakes.

For a thinner soup, add additional chicken broth.

Storing Leftovers & Freezing

This Ham and Potato Soup can be refrigerated for up to 5 days.

It’s best to freeze this ham and potato soup without dairy. Remove a portion for freezing before adding the dairy. Thaw in the fridge overnight and then reheat leftovers on the stovetop. Stir in the dairy as directed in the recipe.

More Ham Soups

Did you enjoy this Ham and Potato Soup? Leave us a rating and a comment below!
4.95 from 40 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Ham and Potato Soup

Delicious and easy soup with diced leftover ham, chunks of tender potatoes, and veggies!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

In a large pot, melt butter over medium heat. Add diced onion and cook until tender, about 5 minutes.

Add the diced potatoes, chicken broth, diced ham, chopped carrot, sliced celery, minced garlic, parsley, thyme, and pepper. Stir to combine.

Increase the heat to medium-high and bring the soup to a boil. Reduce to a simmer and cook for 20 minutes, or until the potatoes are tender.

Using a potato masher, mash some of the potatoes in the pot, add cream, and simmer for an additional 5 minutes.

Combine the cornstarch with 1 tablespoon of water, stir into the soup, and simmer for 2 minutes.

Remove from the heat and stir in the sour cream. Taste and add additional salt and pepper if desired.

Evaporated milk can be substituted for the cream.
Cheese can be added along with the sour cream. Remove from the heat and stir in until melted.
For a thicker soup, combine equal parts cornstarch and water. Pour a little at a time into simmering soup while whisking to reach desired thickness.
For a thinner soup, add additional chicken broth.

Calories: 285 | Carbohydrates: 17g | Protein: 12g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 63mg | Sodium: 815mg | Potassium: 706mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1949IU | Vitamin C: 21mg | Calcium: 80mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Ham, Lunch, Main Course, Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
December 12, 2023
Easy Stuffing Recipe
[ad_1]
This Easy Stuffing Recipe will complete just about any meal!

Celery and onions are cooked with butter, herbs and seasonings. It’s all tossed with dried bread cubes and broth, then topped with a bit more butter and baked until hot and golden.

I love mashed potatoes, but homemade stuffing is easily my favorite thanksgiving side dish.

Ingredients for Stuffing

Bread – You can use almost any kind of dry bread for stuffing or purchase dry bread cubes. I prefer to use half white bread and half wheat bread and set them out to dry for a few days before making this stuffing recipe.

Celery/Onions – These add lots of flavor to this recipe and should be cooked in butter until tender.

Seasoning – Poultry Seasoning is my first choice for this turkey stuffing recipe. It is a blend of savory spices like sage, thyme, and rosemary and it adds delicious flavor to soups, stews, and casseroles. You can replace poultry seasoning with ground sage if needed.

Broth – Chicken or turkey broth adds moisture and the amount needed will vary based on the type of bread used and how dry it is. See the recipe notes for more details.

Additions – I think a simple classic stuffing recipe is the best stuffing recipe, so the add-ins are kept to a minimum however you can add shredded carrots, raisins, dried cranberries, or even cooked sausage.

Bread for Stuffing

The key to making this homemade stuffing recipe the right consistency is to ensure that the bread is really dry before adding broth. This allows it to soak up the broth (and flavor) without becoming soggy.

If possible, purchase the bread a few days (or even weeks) early, tear it or cut it into cubes, and let it dry for a few days on the counter. Any kind of bread will do (like sourdough bread or half cornbread), I most often use a combination of brown and white.

You can use dried bread cubes from the store, they’ll work just fine in this recipe although they may require a little bit of extra broth.

In a pinch, you can dry fresh bread cubes in the oven. Place them in a single layer at 300°F for about 10 minutes (be sure not to brown or toast it). If you dry fresh bread in the oven, you may need less broth.

How To Make Stuffing

I prefer to cook my stuffing in a casserole dish (which would technically make it dressing) or to make Crock Pot Stuffing. Cooking the turkey and stuffing separately ensures that they both reach the right temperatures without overcooking.

Make ahead – Stuffing can be made ahead of time and stored in the fridge in a casserole dish. Prepare the stuffing without baking and refrigerate up to 2 days in advance. You may need to add 5 to 10 minutes to the baking time.

Stuffing a Turkey – You can use this stuffing to stuff a turkey. Ensure that the stuffing has cooled in the fridge for at least 45 minutes.

Do not stuff the turkey until just before roasting or it can sit at an unsafe cooking temperature for too long. If stuffing a turkey, the center of the stuffing should reach 165°F as the drippings from the bird enter the stuffing.

To Make Ahead

Stuffing is a great side as it can easily be made ahead of time! Simply prepare as directed, cover tightly, and refrigerate for up to 48 hours.

To bake, remove it from the fridge at least 30 minutes before baking. Prepare as directed (you may need to add a few minutes extra if it’s still cold from the fridge).

How To Freeze Stuffing

Everyone loves turkey dinner leftovers. Turkey dinner stacks or hot turkey sandwiches are my personal favorite ways to enjoy them, but sometimes you can’t get to them by the time they will go bad. Fear not, as turkey stuffing freezes well! Just pop it in the freezer and it should last several months.

To reheat stuffing, pop it in the oven at 350°F for about 20 minutes with a little broth on it to keep it from drying out.
4.99 from 1999 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Easy Stuffing Recipe

This classic stuffing recipe will complete just about any meal! Celery, onions, and butter are tossed with dried bread cubes, then topped with broth and baked until hot and golden.

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Preheat the oven to 350°F.

In a large skillet, melt the butter over medium heat. Add the onion, celery and poultry seasoning (and rosemary if using). Reduce the temperature to medium low and cook until tender, about 10-12 minutes. Cool slightly.

In a large bowl, combine the bread cubes, onion mixture, parsley and fresh herbs.

Pour 1 cup of broth overtop and toss the cubes. Add the remaining broth, a little bit at a time until cubes are moist (but not soggy) and gently toss. You may not need all of the broth. Season with salt and pepper to taste.

Place the bread mixture in a baking dish, dot with additional butter if desired, and cover.

Bake 35 minutes, uncover and bake an additional 10 minutes.

Herbs: Use a total of 1 tablespoon total of fresh herbs. If using rosemary in the herbs, cook it along with the onions/celery. Fresh herbs can be substituted with 1 teaspoon dry herbs (total).
Bread: On average, you will need 13-16 slices of bread (can vary a bit by the type of bread) to make 12 cups. The bread should be measured after drying as you will lose about 20% volume once dried. If using purchased dried bread cubes, measure 12 cups of cubes.
Drying Bread: Cut the bread into cubes and dry it on the counter for 2 to 3 days. Alternatively, place the bread in a single layer on a baking sheet and bake it at 300°F for 10 minutes or until dry. Cool before using.
*Broth: Add the broth a little bit at a time. If drying bread cubes at home, you may need closer to 2 to 3 cups depending on the type of bread. If using purchased dried cubes, you may need closer to 3 to 4 cups of broth. Add a little bit and let it rest for a few minutes, then add a little bit more as needed.
To Stuff Turkey: Stuffing must be cooled completely in the refrigerator for at least 45 minutes. Stuff the turkey just before cooking, do not stuff the turkey ahead of time.
To Make Ahead: Prepare as directed without baking. Cover tightly and refrigerate for up to 48 hours.
To bake, remove from the fridge at least 30 minutes before baking. Prepare as directed (you may need to add a few minutes of extra baking time if it’s still cold from the fridge).

Calories: 185 | Carbohydrates: 16g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 462mg | Potassium: 175mg | Fiber: 1g | Sugar: 2g | Vitamin A: 435IU | Vitamin C: 6.8mg | Calcium: 61mg | Iron: 1.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
REPIN this Super Stuffing Recipe
[ad_2]

Holly Nilsson

Source link
November 22, 2023
Instant Pot Turkey Breast
[ad_1]
Preparing and cooking a turkey breast in the Instant Pot is so easy; it’s an effortlessly tender and juicy dish!

Use the broth left in the bottom to make a perfect gravy! Thanksgiving dinner has never been easier.

A Fast and Juicy Turkey Breast

If you’re short on time or a smaller holiday celebration is on the menu, skip the whole turkey and opt for a turkey breast.
- It’s easy to cook and less expensive than a whole turkey.
- This is perfect for a weeknight meal or to feed a smaller group.
- This turkey cooks in a fraction of the time in the pressure cooker.
- There are still drippings to make gravy (and you only need one pot).
Ingredients for Instant Pot Turkey Breast

Turkey Breast: This easy Instant Pot turkey breast recipe uses a turkey breast, sometimes referred to a turkey breast roast. You can use bone-in or boneless, check the notes for correct cooking times.

Seasoning: Seasoning on the skin paired with onions and herbs in the broth adds great flavor to this turkey breast. A handful of carrots, celery, and a few cloves of garlic can be added along with the broth if you’d like.

Broth: Chicken or turkey broth adds to the flavor and provides the liquid needed to build pressure in the Instant Pot and is a great base for gravy.

How to Make Instant Pot Turkey Breast
1. Sear: Brown the turkey breast, skin side down, for the best flavor and browning (per the recipe below).
2. Add Broth: Remove the turkey breast, add the broth, and scrape the bits from the bottom of the Instant Pot to ensure you don’t get a burn notice.
3. Cook: Add onion and herbs to the bottom of the Instant Pot. Place the turkey breast on a trivet and cook on high pressure according to the times below.
4. Rest (& Make Gravy): Natural release pressure for 10 minutes and then open the valve and release the remaining pressure.
If you’d prefer, the turkey breast can be browned in a non-stick pan. Depending on the shape/size it can be easier to handle this way. If browning in a separate pan, scrape up the bits in the pan with a bit of broth and add them to the Instant Pot.

How Long to Cook Instant Pot Turkey Breast

Fresh boneless turkey breast: Cook a boneless breast for 7 to 9 minutes per pound and then naturally release for 10 minutes.
Place the browned turkey bread in the Instant Pot and cook on high pressure as indicated below. Once the timer stops, allow it to naturally release for 10 minutes.

3 lb turkey breast – 21-24 minutes

4 lb turkey breast – 28-32 minutes

5 lb turkey breast – 35-40 minutes

6 lb turkey breast – 42-48 minutes
Holly’s Turkey Tips

Cooking Times: Cook times can vary slightly based on the shape of the turkey breast, a thicker shorter breast will take longer while a thinner flatter turkey breast will cook a bit quicker. If it is very cold from the fridge, it may need an extra minute or two.

Turkey Breast Temperature: Once the cooking time is over, let the turkey breast rest in the Instant Pot without releasing pressure for 10 minutes. After 10 minutes, release any remaining pressure, open the lid, and check the temperature.
- If it has reached 160°F to 165°F, remove from the Instant Pot and rest on a plate for 10 minutes before slicing.
- If it is 152°F to 159°F, replace the lid and let it rest for an additional 5 to 10 minutes; the residual heat will finish the cooking process.
- If the turkey breast is less than 152°F, place the lid back on and cook it on high pressure for 2 to 3 minutes longer. It will reach pressure quickly as everything is already hot. Do a quick release and check the temperature again.
How to Check the Temperature: Test the internal temperature by inserting a meat thermometer in the thickest part of the breast (away from the bone if using a bone-in breast) and ensure it reaches an internal temperature of 162°F. The temperature will continue to rise as it rests.

How To Crisp The Skin

For crispier skin, place the turkey breast, skin-side up, 4-inches from the broiler for about 3 or 4 minutes after resting. Broiling after resting ensures the turkey breast doesn’t overcook.

Favorite Sides for Instant Pot Turkey Breast
I love cooking a turkey breast in the pressure cooker so my oven is free for all of the side dishes!

More Ways to Cook a Turkey Breast

Did you make this Instant Pot Turkey Breast? Be sure to leave a rating and a comment below!
5 from 12 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Instant Pot Turkey Breast

This Instant Pot Turkey Breast comes out juicy, tender, and perfectly seasoned every time!

Prep Time 10 minutes
Cook Time 27 minutes
Natural Release 10 minutes
Total Time 47 minutes

Season the turkey breast with salt and pepper. Turn the Instant Pot on to SAUTE and add the oil.
Once the oil is hot, add the turkey breast, skin side down for for 5 to 6 minutes or until browned.
Remove the turkey and add the broth to the Instant Pot, scraping off any brown bits from the bottom.
Place onion slices and fresh herbs in the broth, then add the trivet. Place the turkey breast, skin side up, on the trivet.
Set the Instant Pot to MANUAL – HIGH PRESSURE and cook on high pressure for 22 minutes for a 3lb breast (see additional cooking times below for other sizes).
After the cycle completes, let the turkey naturally release for 10 minutes, then release any remaining pressure.
Use a thermometer to ensure the turkey breast has reached an internal temperature of 160°F. Transfer to a plate and let rest 10 minutes, the temperature will continue to rise to 165°F.
To Make The Gravy
While the turkey breast is resting, remove the broth from the Instant Pot, strain, and set aside.
Set the Instant Pot to SAUTE and melt the butter. Add the flour and poultry seasoning, cooking for 1 to 2 minutes while stirring or until it begins to lightly brown.
Add whisk in the strained broth, whisking after each addition, until smooth. Continue adding broth to reach the desired thickness.
Taste and season the gravy with additional salt and pepper and stir in additional fresh herbs if desired.

If preferred, turkey breast can be browned in a skillet on the stove. Cooking Times: If using a whole turkey breast (boneless). Cook times as follows on high pressure. 7-8 minutes per pound. 4 lb turkey breast – 28-32 minutes
5 lb turkey breast – 35-40 minutes
6 lb turkey breast – 42-48 minutes Cook times can vary slightly based on the shape of the turkey breast, a thicker shorter breast will take longer while a thinner flatter turkey breast will cook a bit quicker. If your turkey breast is thicker, use the longer cook time. If your turkey breast is very cold from the fridge, it may need an extra minute or two. Internal Temperature: Once the cooking time is over, let the turkey breast rest in the Instant Pot without releasing pressure for 10 minutes. After 10 minutes, release any remaining pressure, open the lid, and check the internal temperature.

If it has reached 160°F to 165°F, remove from the Instant Pot and rest on a plate for 10 minutes before slicing.

If it is 152°F to 159°F, replace the lid and let it rest for 5 to 10 minutes; the residual heat will finish the cooking process.

If the turkey breast is less than 152°F, place the lid back on and cook it on high pressure for 2 to 3 minutes longer. It will reach pressure quickly as everything is already hot. Do a quick release and check the temperature again.

To Prepare Gravy with Cornstarch – Add the strained broth back to the Instant Pot and bring to a boil using the SAUTE function. Combine 2 tablespoons cornstarch with 2 tablespoons cold water in a small bowl and whisk the mixture into the boiling liquid a little bit at a time until thickened. You may not need all of it. Season with salt and pepper to taste. For extra gravy prepare a packet of gravy mix per directions and combine it with the homemade gravy. Allow it to simmer together at least 5 minutes.

Calories: 190 | Carbohydrates: 4g | Protein: 28g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 70mg | Sodium: 484mg | Potassium: 375mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Main Course, Turkey

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson
Source link
November 11, 2023
Sausage Stuffing
[ad_1]
Sausage stuffing is a delicious variation of our favorite stuffing recipe.

In this recipe, a savory stuffing is baked with pork sausage, onions, and savory herbs.
- Prep ahead – This sausage stuffing recipe can be prepared up to 2 days ahead of time. Pair it with turkey, chicken, or pork chops with homemade gravy.
- It’s versatile – Change up the textures and flavors in this recipe by mixing in chopped nuts, dried fruit, or other veggies.
Ingredients for Sausage Stuffing

Sausage – Any ground pork sausage will work, I prefer breakfast sausage but mild or hot Italian sausage is also a great option.

Bread Cubes – Buy cubes or dry your own bread. Sandwich bread (any variety), sourdough, or even cornbread will add flavor and texture.

Broth – Use boxed, canned, or homemade chicken or turkey broth to moisten the crumbs.

Variations – Celery and onion add a traditional savory flavor to the stuffing. You can add other vegetables or fruits. Try fried sliced mushrooms, cooked apples, fresh or dried cranberries, chunks of roasted butternut squash, toasted walnuts or pecans, and even a sprinkle of parmesan cheese.

PRO TIP: Make your own dried bread cubes by either spreading them on a baking sheet and letting them air-dry overnight or bake them for 15-20 minutes in an oven set to 250°F.

How to Make Sausage Stuffing
1. Brown sausage in a skillet and save the drippings.
2. Add butter to the pan and cook the onion, celery, garlic, and seasonings per the recipe below.
3. Toss bread cubes, sausage, and broth until moistened.
4. Transfer to a casserole dish and bake.
How to Store Sausage Stuffing
- Keep leftover sausage stuffing covered in the refrigerator for up to 3 days and reheat in the microwave.
- Freeze portions in zippered bags for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven in a foil-covered dish at 325°F until heated through.
- Use up leftover stuffing in homemade stuffed mushroom appetizers or add to pork chops or chicken thighs.
Classic Thanksgiving Sides

Did you make this Sausage Stuffing recipe? Be sure to leave a comment and a rating below!
5 from 22 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Sausage Stuffing Recipe

This sausage stuffing recipe is the perfect side dish for any holiday dinner.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Preheat the oven to 375˚F
In a large skillet, brown the sausage over medium-high heat until no pink remains. Transfer the sauasage to a bowl, reserving the drippings.
Add 1 tablespoon butter to the skillet along with the drippings. Add onion, celery, garlic, and poultry seasoning and cook over medium heat until softened, about 5 minutes.
In a large mixing bowl, add dried bread cubes, cooled sausage, onions mixture, and fresh herbs. Toss to combine.
Add 1 cup of broth, gently tossing it with the bread, and let it sit briefly to absorb. Add more broth as needed to moisten the bread cubes, you may not need all of the broth. Season with salt and pepper to taste.
Place in a 2 ½ qt casserole dish and drizzle with ¼ cup melted butter.
Bake uncovered for 25 minutes or until golden.

Broth: The amount of broth needed will vary based on the type of bread used. Start with 1 cup and add more as needed to soften the bread (you don’t want it mushy). Allow a bit of time for the bread to soak up broth between additions if the bread is very dry. Seasoning: Varieties of broth and sausage can vary in salt levels. It’s okay to taste the stuffing for seasoning once the bread has been tossed with the broth, as all ingredients in the recipe are cooked through. Fresh herbs can be replaced with 1 teaspoon of dried herbs. How to Dry Bread Cubes If time allows, cube the bread and place them on a baking sheet. Leave them at room temperature for at least 24 hours or up to 1 month. To quickly prepare bread for this sausage stuffing recipe, place the cubed bread in a single layer on a baking sheet. Dry in the oven at 250°F for 15-20 minutes. Cool before using. Make Ahead Prepare the recipe as directed without baking. Cover and refrigerate for up to 48 hours. Remove the stuffing from the fridge at least 30 minutes before baking. Bake as directed above adding 5-10 minutes to the baking time if needed.

Calories: 334 | Carbohydrates: 24g | Protein: 13g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 729mg | Potassium: 254mg | Fiber: 3g | Sugar: 4g | Vitamin A: 262IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson
Source link
November 8, 2023
Sausage Stuffing
[ad_1]
Sausage stuffing is a delicious variation of our favorite stuffing recipe.

In this recipe, a savory stuffing is baked with pork sausage, onions, and savory herbs.
- Prep ahead – This sausage stuffing recipe can be prepared up to 2 days ahead of time. Pair it with turkey, chicken, or pork chops with homemade gravy.
- It’s versatile – Change up the textures and flavors in this recipe by mixing in chopped nuts, dried fruit, or other veggies.
Ingredients for Sausage Stuffing

Sausage – Any ground pork sausage will work, I prefer breakfast sausage but mild or hot Italian sausage is also a great option.

Bread Cubes – Buy cubes or dry your own bread. Sandwich bread (any variety), sourdough, or even cornbread will add flavor and texture.

Broth – Use boxed, canned, or homemade chicken or turkey broth to moisten the crumbs.

Variations – Celery and onion add a traditional savory flavor to the stuffing. You can add other vegetables or fruits. Try fried sliced mushrooms, cooked apples, fresh or dried cranberries, chunks of roasted butternut squash, toasted walnuts or pecans, and even a sprinkle of parmesan cheese.

PRO TIP: Make your own dried bread cubes by either spreading them on a baking sheet and letting them air-dry overnight or bake them for 15-20 minutes in an oven set to 250°F.

How to Make Sausage Stuffing
1. Brown sausage in a skillet and save the drippings.
2. Add butter to the pan and cook the onion, celery, garlic, and seasonings per the recipe below.
3. Toss bread cubes, sausage, and broth until moistened.
4. Transfer to a casserole dish and bake.
How to Store Sausage Stuffing
- Keep leftover sausage stuffing covered in the refrigerator for up to 3 days and reheat in the microwave.
- Freeze portions in zippered bags for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven in a foil-covered dish at 325°F until heated through.
- Use up leftover stuffing in homemade stuffed mushroom appetizers or add to pork chops or chicken thighs.
Classic Thanksgiving Sides

Did you make this Sausage Stuffing recipe? Be sure to leave a comment and a rating below!
5 from 23 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Sausage Stuffing Recipe

This sausage stuffing recipe is the perfect side dish for any holiday dinner.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Preheat the oven to 375˚F
In a large skillet, brown the sausage over medium-high heat until no pink remains. Transfer the sauasage to a bowl, reserving the drippings.
Add 1 tablespoon butter to the skillet along with the drippings. Add onion, celery, garlic, and poultry seasoning and cook over medium heat until softened, about 5 minutes.
In a large mixing bowl, add dried bread cubes, cooled sausage, onions mixture, and fresh herbs. Toss to combine.
Add 1 cup of broth, gently tossing it with the bread, and let it sit briefly to absorb. Add more broth as needed to moisten the bread cubes, you may not need all of the broth. Season with salt and pepper to taste.
Place in a 2 ½ qt casserole dish and drizzle with ¼ cup melted butter.
Bake uncovered for 25 minutes or until golden.

Broth: The amount of broth needed will vary based on the type of bread used. Start with 1 cup and add more as needed to soften the bread (you don’t want it mushy). Allow a bit of time for the bread to soak up broth between additions if the bread is very dry. Seasoning: Varieties of broth and sausage can vary in salt levels. It’s okay to taste the stuffing for seasoning once the bread has been tossed with the broth, as all ingredients in the recipe are cooked through. Fresh herbs can be replaced with 1 teaspoon of dried herbs. How to Dry Bread Cubes If time allows, cube the bread and place them on a baking sheet. Leave them at room temperature for at least 24 hours or up to 1 month. To quickly prepare bread for this sausage stuffing recipe, place the cubed bread in a single layer on a baking sheet. Dry in the oven at 250°F for 15-20 minutes. Cool before using. Make Ahead Prepare the recipe as directed without baking. Cover and refrigerate for up to 48 hours. Remove the stuffing from the fridge at least 30 minutes before baking. Bake as directed above adding 5-10 minutes to the baking time if needed.

Calories: 334 | Carbohydrates: 24g | Protein: 13g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 729mg | Potassium: 254mg | Fiber: 3g | Sugar: 4g | Vitamin A: 262IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson
Source link
November 8, 2023