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  • Houston Concert Watch 10/22: Alice Cooper, The Mars Volta and More – Houston Press

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    I have never been one to dwell on death.  While it is a fundamental part of life, it is also generally a stone drag.  But I must address the passing of Ace Frehley, one of the founding members of Kiss who inspired tens of thousands of kids to pick up a guitar during the ‘70s.  These are now the same middle-aged guys you see in Guitar Center on Saturday trying out an instrument, playing too loud, and looking around to see if they impressed anyone with their rendition of “Smoke on the Water.”

    Over the years, many people expected that Frehley might die of a drug overdose or some similar fate, due to his wild lifestyle and the fact that, for many years, he was in nonstop party mode.  No, the Space Man (who discarded his harmful habits years ago) died as the result of a head injury caused by a fall in his home studio.  It is my fervent hope that, when he fell, he had just recorded a blazing solo.

    The original Kiss lineup was split into two factions.  Gene Simmons and Paul Stanley were the “straight” guys, definitely horndogs but eschewing (to quote Keith Richards) “booze and pills and powders.”  Frehley and Peter Criss, on the other hand, made up for their bandmates’ sobriety in spades. 

    This division was unwittingly put under a microscope when the band appeared on Tom Snyder’s Tomorrow show on Halloween in 1979.  Frehley and Criss were ripped and having a great time, while Simmons and Stanley glowered.  Frehley in particular hit it off with Snyder.  When asked to explain his outlandish outfit, he said, “Actually, I’m a plumber!”  To which Snyder, who was by then getting into the spirit of things, replied, “Listen, I’ve got a little piece of pipe backstage that I’d like you to work on.”  You can see the video here, with the previous exchange beginning at the 11:53 mark.

    Frehley was always completely genuine, a hardcore rocker through and through.  When he plugged his Les Paul into a dimed Marshall amp, you could hear not only his influences – Zeppelin, Hendrix and Clapton – but also his own sometimes quirky but always blazing inimitable style.  Rest easy, Ace.  Thanks for never letting us down.

    Ticket Alert

    Tickets are still available for Jason Isbell and the 400 Unit’s show on Friday, November 7, at the 713 Music Hall.  Ditto for funk-father George Clinton at the House of Blues on Friday, November 28.  Clinton’s show is scheduled for the day after Thanksgiving, so, if the family is still sitting around in a turkey / tryptophan coma, you can say, “Well, Granny, I have to go. Got to do some serious funkin’,” as you walk out the door.

    Gary P. Nunn will always hold a special place in the heart of Texans, as he is the man who wrote “London Homesick Blues,” aka “I Wanna Go Home with the Armadillo.”  The progressive country legend will be at the Heights Theater on Wednesday, December 10, with a show billed as the “2025 Birthday Bash.”  Nunn was born on December 4 – in Oklahoma! – but don’t tell anyone that last part.  Tickets are on sale now.

    Now that all of the classic rockers are of a certain age, many of their offspring have forged their own careers in the music business.  For instance, there’s The Sons of Cream.  The band includes Kofi Baker (son of Cream drummer Ginger Baker) on drums, Malcom Bruce (son of Cream bassist Jack Bruce) on bass, and Rob Johnson (nephew of Ginger Baker) on guitar.  Their mission is simple: play songs recorded by Cream faithfully but with their own interpretative twists thrown in to keep things interesting.  As a bonus, the band also plays some Blind Faith (a band which included Ginger Baker and Cream guitarist Eric Clapton) material too.  Tickets are on sale now for the Sons’ show at the Heights Theater on Sunday, February 15.

    Concerts This Week

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    Texas music fans have long been familiar with guitarists Ian Moore, Jesse Dayton and Johnny Moeller, so there was great anticipation and excitement when it was announced that the three string slingers had formed a new group, the Texas Headhunters.  You can read more about the group’s gestation here in this week’s Houston Press interview with Moeller.  The guys will be spanking the plank on Friday at the Heights Theater.

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    The only member of the Fabulous Thunderbirds’ original lineup still in the group is vocalist / harmonicist Kim Wilson.  But that doesn’t mean it is any less of a band.  After a Grammy nomination last year, the T-Birds are on tour with a show that pays particular attention to the Chicago blues which inspired Wilson as a young musician.  The Fabulous Thunderbirds will play Main Street Crossing on both Saturday and Sunday, so take your pick.

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    Why would someone want to go see Alice Cooper and Judas Priest?  Why? Why the hell not?  A few months ago, the pioneering shock rocker released an album recorded with the original Alice Cooper band (yes, at one point, “Alice Cooper” was the name of the band, not the lead singer) to positive reviews, which must have put some pep in his step and glide in his stride.  Ol’ Black Eyes is back!  Also crushing it in old age is Judas Priest, led by Rob Halford, the Metal God.  What a double bill.  Catch it on Sunday at the Cynthia Woods Mitchell Pavilion.

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    For hip-hop fans, Toyota Center is the place to be this week.  NBA (Never Broke Again) YoungBoy rolls in on Tuesday with the “Masa” tour and a bill that includes Offset, NoCap, DeeBaby, Mellow Rackz, Baby Mel, Lil Dump and k3.  If you plan on attending the show, bear in mind that there are street closures due to construction around Toyota Center, so head there early and plan accordingly.

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    Rising from the ashes of At the Drive In during the early noughts, The Mars Volta (please include the definite article) is a musical collective which coalesces around guitarist / guiding light Omar Rodríguez-López and vocalist / lyricist Cedric Bixler-Zavala.   How to describe the band?  Well, Rodríguez-López has been quoted as saying, “”Progressive is not a dirty word for people to use about us.”  Ok, then, let’s go with prog rock, thought the Volta frequently flashes its psychedelic influences.  Get trippy on Tuesday at the 713 Music Hall.

    This article appears in Jan 1 – Dec 31, 2025.

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    Tom Richards

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  • The One Pot Soup You’ll Make All Fall

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    This creamy tortellini soup comes to the table in a single pot with just a few minutes of prep. It’s loaded with wholesome veggies, savory smoked sausage, and cheese-filled tortellini for a hearty bowl of comfort.

    pot of Creamy Tortellini Soup
    • Flavor: Rich and hearty with smoky sausage, crispy bacon, tender tortellini, and fresh spinach, all simmered in a savory broth.
    • Time-Saving Tip: Check the produce section for a packaged ‘mirepoix’, which is celery, carrot, and onion, instead of chopping veggies yourself!
    • Swaps: You can substitute the smoked sausage with Italian sausage or even chicken sausage for a different flavor. Use kale instead of spinach or add other veggies like zucchini or bell peppers.
    • Serving Suggestions: Serve this creamy tortellini soup with a side of crusty bread and a simple green salad for a complete meal.
    tortellini , onion , cornstarch , basil , spinach , bacon , celery , carrot , whipping cream , broth , sausage , salt and pepper with labels to make Creamy Tortellini Soup

    Ingredient Tips for Creamy Tortellini Soup

    • Sausage: Use a fully cooked smoked sausage in this recipe. Kielbasa, garlic sausage or any smoked variety works well. You can also swap in frozen meatballs or cooked chicken.
    • Tortellini: I use cheese tortellini pasta, but you can use any type, including spinach-filled or ravioli. If neither is available, shelf-stable gnocchi or a medium pasta is a great replacement.
    • Broth: This rich broth is made with heavy cream and chicken broth. For a lighter broth, use evaporated milk. Be careful not to boil, just simmer lightly to avoid the cream splitting.

    Switch Ups

    • Add extra vegetables such as broccoli, green peas, or green beans.
    • Replace the bacon with leftover ham, diced pancetta, or chorizo.
    • Swap the dried basil for Italian seasoning.
    • Garnish with fresh parsley or fresh basil and some extra parmesan before serving.
    adding sausage to onions in pot to make Creamy Tortellini Soup
    adding ingredients to pot to make Creamy Tortellini Soup
    comforting Creamy Tortellini Soup with bacon

    What to Do with Leftovers

    Keep leftover creamy sausage tortellini soup in a covered container in the fridge for up to 4 days and reheat portions on the stovetop or in the microwave.

    Freezing this soup isn’t recommended due to the dairy and tortellini, which may not thaw well.

    Serve Simmering Soup With…

    Did your family enjoy this Creamy Tortellini Soup? Leave a rating and comment below. 

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    A bowl of creamy tortellini soup

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    Creamy Tortellini Soup

    Tortellini soup is cozy and hearty, filled with tender pasta, savory broth, and simple, comforting flavors.

    Prep Time 15 minutes

    Cook Time 22 minutes

    Total Time 37 minutes

    • Cook bacon in a large pot over medium heat until crisp. Remove bacon with a slotted spoon and set aside.

    • Add sausage, onion, and garlic to the bacon fat and cook 3-4 minutes or until onion is slightly softened.

    • Stir in chicken broth, carrot, celery, basil, and chili flakes if using. Simmer for 5 minutes. Add tortellini and simmer 4-5 minutes or until cooked through.

    • Stir in cream and simmer for 1 more minute. Combine cornstarch and 1½ tablespoons water to create a slurry.

    • Add cornstarch mixture to simmering soup a little at a time while whisking to reach desired thickness; you may not need to use all of the slurry. Simmer 1 minute.

    • Remove from heat and add spinach. Taste and season with additional salt and pepper if desired.

    • Garnish with crumbled bacon, parmesan cheese, and parsley if desired.

    • For a quick prep, start by cutting and cooking the bacon. While the bacon is cooking, begin preparing the other items.
    • If you have fresh herbs, they can be added just before serving if desired.
    • If you plan on keeping leftovers, cook the tortellini on the side and add it to each dish. It can become mushy if it sits in the broth too long.
    • Dairy doesn’t always freeze well. If you’d like to freeze this soup, remove a portion before adding the cream and tortellini. Once thawed, cream and tortellini can be added.
    • Leftover soup will keep in an airtight container in the refrigerator for 4 days.

    Serving: 1.5cups | Calories: 634 | Carbohydrates: 31g | Protein: 25g | Fat: 46g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 136mg | Sodium: 1014mg | Potassium: 561mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4261IU | Vitamin C: 5mg | Calcium: 213mg | Iron: 3mg

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

    Course Appetizer, Dinner, Lunch, Soup
    Cuisine American, Italian

    © 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.

    plated Creamy Tortellini Soup with writing
    rich and hearty Creamy Tortellini Soup with writing
    warm and comforting Creamy Tortellini Soup with writing
    Creamy Tortellini Soup in the pot and in bowls with writing

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    Holly Nilsson

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  • Swedish Meatballs

    Swedish Meatballs

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    Swedish Meatballs are a favorite, and best of all, they’re easy to make.

    Tender homemade meatballs are simmered in a savory cream sauce for a weeknight favorite. Serve it over egg noodles or mashed potatoes.

    Swedish Meatballs on a plate with noodles

    An Easy Weeknight Meal

    • They make a delicious main dish over potatoes, noodles, or rice; kids love them!
    • Use homemade or frozen meatballs.
    • Add mushrooms, onions, or sour cream if you’d like.
    pork , milk , spices , salt and pepper , bread crumbs , beef , flour , stock , butter , egg , soy sauce , and cream with labels to make Swedish Meatballs

    Ingredients in Swedish Meatballs

    Meatballs – Meatballs made with ground beef and pork have great flavor, but you can use all ground beef if you prefer. Choose lean beef (not extra lean) for the best flavor. Frozen meatballs can be used in place of homemade. Traditional Swedish meatballs have some warm spices in the meat mixture, as I’ve added in the recipe below.

    Swedish Meatball Sauce—This sauce is simple. It’s made from a mixture of beef stock and heavy cream thickened with a bit of flour. Soy sauce is frequently added to a traditional Swedish meatball sauce, it adds salt and umami (savory flavor).

    Variations

    • If you want to add onion, cook ½ finely diced onion in the butter before adding the flour.
    • Some or all of the heavy cream can be replaced with sour cream but the flavor will be more similar to a stroganoff.
    • If you use beef broth instead of beef stock, you may need to add a bouillon cube, as the flavor may be lighter.
    adding ingredients to bowl to make Swedish Meatballs
    cooking meatballs to make Swedish Meatballs
    adding butter to pan to make Swedish Meatballs
    adding broth to pan to make Swedish Meatballs sauce

    How to Make Swedish Meatballs

    These all-purpose meatballs come out juicy and tender every time!

    1. Combine the meatball ingredients in a bowl and form meatballs (recipe below).
    2. Brown the meatballs in a large skillet and set aside.
    3. Cook butter and flour. Whisk in broth and cream smooth. Season and simmer meatballs in the sauce until cooked through.

    Swedish meatballs are served with lingonberry jam, which has a flavor similar to cranberry sauce.

    Swedish Meatballs on a spoon

    Serving Suggestions

    Move over Ikea – homemade Swedish meatballs are easy to make! We love to serve this dish over a bed of egg noodles but they’re great spooned over rice or mashed potatoes too.

    Storing Swedish Meatballs

    • The meatballs can be assembled up to 48 hours in advance or frozen until they’re ready to use.
    • Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave or on the stovetop, adding a little water if needed.

    Did you enjoy this Swedish Meatball recipe? If so, leave a rating and a comment below!

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    A skillet of Swedish meatballs in sauce

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    Swedish Meatballs

    These Swedish meatballs are cooked in a creamy, mouthwatering gravy.

    Prep Time 15 minutes

    Cook Time 20 minutes

    Total Time 35 minutes

    Skillet on white background

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    • To make the meatballs, in a large bowl, combine beef, pork, bread crumbs, egg, milk, salt, pepper, allspice, nutmeg, and clove. Mix well and roll into 1-inch meatballs (About 45-48 meatballs).

    • Heat a 12-inch nonstick skillet over medium-high heat. Working in batches, add the meatballs and brown on all sides. Transfer the meatballs to a plate.

    • To make the sauce, add the butter to the drippings in the skillet. Stir in the flour and pepper. Cook for 1 minute.

    • Gradually whisk in the broth and cream, stirring until smooth after each addition. Add the soy sauce.

    • Add the meatballs to the sauce and bring to a simmer over medium low heat. Cover and simmer for 10 minutes, stirring occasionally. Uncover and simmer for 5-10 minutes more or until thickened and the meatballs are cooked through. Taste and season with additional salt and pepper if desired.

    • Serve over egg noodles or mashed potatoes. Garnish with parsley if desired.

    *If you replace the beef stock with beef broth, you may need to add extra seasoning or a bit of bouillon.
    Heavy cream can be replaced with spreadable cream cheese or sour cream if desired. This will change the flavor of the sauce.
    If using prepared frozen meatballs, they do not need to be browned first. They can be simmered from frozen. Homemade frozen meatballs should be thawed first and cooked as directed in the recipe. Meatballs should reach an internal temperature of 160°F.
    Store leftovers in the refrigerator for up to 4 days and in the freezer for up to 3 months. 

    Calories: 397 | Carbohydrates: 12g | Protein: 28g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 139mg | Sodium: 666mg | Potassium: 593mg | Fiber: 1g | Sugar: 2g | Vitamin A: 529IU | Vitamin C: 0.4mg | Calcium: 69mg | Iron: 3mg

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

    Course Beef, Main Course
    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.

    plated Swedish Meatballs with a title
    Swedish Meatballs on a plate with noodles and writing
    pan of Swedish Meatballs with writing
    pan of Swedish Meatballs and plated dish with a title

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    Holly Nilsson

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  • Shrimp Alfredo

    Shrimp Alfredo

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    If you’re looking for an easy weeknight dinner that comes together quickly, this is a dinner winner!

    This shrimp Alfredo recipe has fettuccine noodles tossed in a homemade Alfredo sauce with tender, buttery garlic shrimp and it’s on the table in about 30 minutes.

    plated Shrimp Alfredo with pan full in the backplated Shrimp Alfredo with pan full in the back
    • You can make it from scratch in about 30 minutes.
    • The sauce is rich and made from scratch with just a few ingredients.
    • Perfectly seasoned shrimp cooks quickly and has great flavor.
    • This recipe is versatile; add asparagus, broccoli, or other veggies.
    • Skip the hefty bill—it’s restaurant quality made at home.
    Ingredients to make Shrimp Alfredo labeled: heavy cream, shrimp, salt & pepper, fettuccini, garlic, lemon zest, parmesan, and butter.Ingredients to make Shrimp Alfredo labeled: heavy cream, shrimp, salt & pepper, fettuccini, garlic, lemon zest, parmesan, and butter.

    What You’ll Need To Make Shrimp Alfredo  

    Shrimp: Use medium (41-50) or large (31-40) whole shrimp for this recipe. Buying peeled and deveined with the tail off saves time. You can choose tail on or off—tail off is easier to eat, but I love the presentation of tail on. If using precooked shrimp, add in Step 6 and cook until just warmed through.

    Cream: Heavy cream is used in this recipe for the signature flavor and texture of an alfredo sauce—and it thickens beautifully.

    Butter: I use salted butter; if using unsalted, you may need to add extra salt to the sauce.

    Cheese: Cheese adds a lot of flavor to this recipe. I use fresh Parmesan and grate it myself for the smoothest sauce. You can use pre-shredded cheese—the sauce will still be delicious but not quite as smooth.

    Pasta: A classic Alfredo sauce pairs well with fettuccine, but other shapes like linguine or spaghetti are great options, too.

    Ingredient Swaps and Variations

    • For a new flavor, change the seasoning on the shrimp to Cajun or Greek seasoning.
    • Fresh shrimp can be replaced with canned, drained crab or small canned shrimp.
    • Swap the shrimp for chicken (adjust cooking time as needed).
    • Add steamed broccoli, cooked spinach, or roasted asparagus for a pop of freshness.
    adding parmesan to pan to make sauce for Shrimp Alfredoadding parmesan to pan to make sauce for Shrimp Alfredo
    adding shrimp to sauce to make Shrimp Alfredoadding shrimp to sauce to make Shrimp Alfredo
    adding pasta to pan to make Shrimp Alfredoadding pasta to pan to make Shrimp Alfredo

    How to Make Shrimp Alfredo

    1. Cook fettuccine to al dente, reserving 1/2 cup of pasta water.
    2. Saute the shrimp in a large skillet and remove it from the pan.
    3. Make the Alfredo sauce (recipe below). Remove from heat.
    4. Stir in shrimp. Toss with fettuccine and garnish with parsley.
    pan full of cheesy Shrimp Alfredopan full of cheesy Shrimp Alfredo

    Storing Shrimp Alfredo

    If you plan on storing leftovers, I’d suggest keeping the sauce separate. Reheat alfredo sauce over low heat on the stove while whisking. It will separate slightly, but continue whisking, and the sauce will come back together and be just as good as new.

    If you’ve mixed the pasta and sauce and have leftovers, they’ll keep up to 3 days. Add a bit of milk and reheat in the microwave on 50% power, stirring occasionally. The sauce may separate a bit.

    Shrimp Alfredo can be made ahead and frozen for up to one month without the pasta. Thaw overnight in the refrigerator and reheat as directed.

    What to Serve With Shrimp Alfredo…

    Did you enjoy this Shrimp Alfredo Recipe? Leave a rating and a comment below!

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus textimage of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    plated Shrimp Alfredo with pan full in the backplated Shrimp Alfredo with pan full in the back

    5 from 41 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Shrimp Alfredo

    This shrimp Alfredo recipe makes tender and sweet shrimp coated in a creamy sauce and served over hearty fettucini noodles.

    Prep Time 15 minutes

    Cook Time 20 minutes

    Total Time 30 minutes

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    • Bring a large pot of salted water to a boil. Add fettuccine and cook al dente (just until cooked). Drain, reserving ½ cup pasta water. Set aside.

    • While pasta is boiling, heat 1 tablespoon butter and olive oil in a saucepan over medium-high heat.

    • Toss shrimp with garlic, lemon zest, salt & pepper. Add to the heated pan and cook just until shrimp turns pink, about 2 minutes per side. Remove from the pan and set aside.

    • In the same pan, bring remaining 4 tablespoons butter and cream to a simmer. Let simmer about 5-7 minutes or until slightly thickened.

    • Stir in parmesan cheese and a pinch of nutmeg.

    • Remove from the heat and stir in the shrimp with any juices. Toss with cooked fettuccine adding additional pasta water if needed.

    • Garnish with fresh parsley and additional parmesan.

    How much is a pinch? It’s just a very teeny tiny bit; pinch a little bit from the spice jar (less than 1/8 teaspoon) and add it to the sauce. Be sure not to add to much!
    Do not rinse (or oil) the pasta; the starches on the pasta help the sauce stick to it. 
    Be sure not to boil or simmer the cheese as it can separate at a high heat.
    Remove the sauce from the stove before adding the shrimp and shrimp juices. This will help keep it from overcooking.
    Leftovers can be stored in the refrigerator for up to 3 days. 
     

    Calories: 991 | Carbohydrates: 65g | Protein: 40g | Fat: 64g | Saturated Fat: 37g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 328mg | Sodium: 1134mg | Potassium: 498mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2191IU | Vitamin C: 3mg | Calcium: 595mg | Iron: 2mg

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

    Course Dinner, Entree, Main Course, Pasta, Seafood
    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.

    plate of Shrimp Alfredo with a titleplate of Shrimp Alfredo with a title
    cheesy and creamy Shrimp Alfredo in the pan with writingcheesy and creamy Shrimp Alfredo in the pan with writing
    easy Shrimp Alfredo on a plate with a titleeasy Shrimp Alfredo on a plate with a title
    Shrimp Alfredo in the pan and plated with a titleShrimp Alfredo in the pan and plated with a title

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    Holly Nilsson

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  • For Halloween, Pretty Cool Ice Cream Will Transform Into a Scoop Shop

    For Halloween, Pretty Cool Ice Cream Will Transform Into a Scoop Shop

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    Before Dana Salls Cree opened Pretty Cool Ice Cream six years ago in Logan Square, she assumed she’d open a scoop shop. As pastry chef at One Off Hospitality Group’s Publican and Blackbird, she became well known for her unique ice cream flavors. She turned that passion into a book, Hello, My Name Is Ice Cream: The Art and Science of the Scoop, published in 2017.

    Her plans for a scoop shop changed after a pastry chef friend made machines that make ice cream bars available for sale. Salls Cree found herself attracted to this “new uncharted creative territory.” She turned her attention toward specializing in handmade ice cream bars, ice pops, and other creative cold treats

    “I went in thinking I would open a scoop shop that brought the recipes in my book to life and instead I found the door to Pretty Cool,” says Salls Cree.

    Halloween presents a unique opportunity for Pretty Cool Ice Cream. Restaurants have embraced Halloween costumes in recent years. Le Bouchon, the beloved Bucktown French restaurant, dressed up as the Olive Garden last year. In 2015, Wieners Circle in Lincoln Park dressed up as McDowell’s, a fictional McDonald’s rip-off featured in the movie Coming to America.

    For the holiday, Salls Cree will dress her two pop shops up as scoop shops inspired by her book. On Saturday, October 26, and Sunday, October 27, Salls Cree will fulfill her dream when Pretty Cool’s two locations offer eight flavors of ice cream chosen from recipes in her book. To get into the Halloween spirit, the Pretty Cool employees will be dressing up in Hello My Name Is Ice Cream shirts. Pops will still be available for those two days.

    “Every Halloween we rename ourselves something spooky and offer holiday treats, but I always thought it would be cool if the shop itself dressed up in costume,” Salls Cree says. “Well, what does an ice cream shop dress up as? A different ice cream shop.”

    While a long time in the making, this isn’t the first time Salls Cree has offered her ice cream for sale. Back when she worked for One Off, she would make a limited series of Hello My Name Is Ice Cream pints and sell them at Publican Quality Meats. The Fulton Market cafe and butcher shop was where a lot of the recipes for her book were developed.

    It was also around that time that Salls Cree discovered she had celiac disease, a diagnosis that put her pastry-making career in jeopardy. While she admits she probably always had the disease, it was when she started sharing kitchen space with the company’s bread-making production that her symptoms became intense. “It was the first time I was in the flour cloud that a bread bakery generates and that pushed me over the edge,” she says. There was a silver lining. “It also pushed me into ice cream.”

    All the Halloween ice creams are gluten-free as are the cones. Salls Cree and her team sat down with her book to talk about what flavors they wanted to make, focusing on composed scoops — “the real showstoppers,” she says, rather than the single flavor recipes. Once the eight flavors were chosen — mint chocolate chip cookie dough; chocolate peanut butter brownie crunch; gooey butter bake; pumpkin butterscotch pecan; rainbow sherbet; kids play (goat cheese); lemony lemon crème fraiche; and cookies, cookies, and cream — the ingredients were ordered and the team got busy.

    The ice cream will be $6 a scoop, and $7 for a split scoop. Anything left over from the 5,000-scoop production will be available for sale in pints at the shops. Salls Cree’s award-winning book will also be available for sale.

    “As much I love everything that we make, I miss making scooped ice cream so much,” says Salls Cree. “There’s this whole world of flavors and textures that I developed and have worked with that we don’t get to dabble in because we don’t do scooped ice cream. This is our chance to bring some of that into our repertoire even if it’s just for a short period of time.”

    And should there be enough public demand, well, Salls Cree isn’t opposed to the idea of a scoop shop that’s open throughout the year, not just on Halloween.

    Pretty Cool Ice Cream Halloween scoop shop pop-up, Saturday, October 26; and Sunday, October 27 at 2353 N. California Avenue in Logan Square and 709 W. Belden Avenue in Lincoln Park.

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    Lisa Shames

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  • Creamy Chicken Noodle Soup

    Creamy Chicken Noodle Soup

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    This creamy chicken noodle soup recipe is comforting goodness in every bowl!

    Chicken, fresh veggies, and tender noodles are cooked in a savory creamy broth that goes from the stove top to the tabletop in minutes!

    Creamy Chicken Noodle Soup in the pot with a ladle
    • Homemade creamy chicken noodle soup is a creamy classic cure-all for the sniffles or the cold-weather blues.
    • This easy recipe uses basic ingredients and just one pot.
    • Budget-friendly soups are perfect for tossing in leftover chicken and veggies.
    ingredients to make creamy chicken noodle soup

    Creamy Chicken Noodle Soup

    Chicken: Use up leftover chicken, rotisserie chicken, or start from scratch and simmer a whole chicken for both the meat and the broth.

    Vegetables: Onions, carrots, and celery add flavor to this base of a classic chicken noodle soup, but you can make this soup with any assortment of fresh, frozen, or canned vegetables.

    Noodles: I love linguine or egg noodles in chicken noodle soup, but any variety of pasta will work just fine.

    Broth: The base of this creamy chicken soup is chicken broth and heavy cream. If using light cream, the broth can be thickened with an additional mixture of equal parts cornstarch and water. Drizzle the mixture into the boiling soup a little bit at a time until thickened.

    adding seasonings to carrots, celery, and onions to make Creamy Chicken Noodle Soup

    How to Make Creamy Chicken Noodle Soup

    This creamy chicken noodle soup recipe is comforting goodness in every bowl.

    1. Sauté vegetables in butter until softened. Add broth and seasonings (recipe below).
    2. Whisk cream and cornstarch and add to soup with chicken.
    3. Stir in cooked pasta and serve.

    Try your hand at homemade egg noodles; they’re both easy to make and delicious with simple ingredients you likely have on hand!

    bowls of garnished Creamy Chicken Noodle Soup with bread and a pot full beside it

    PRO TIP: Cook the pasta on the side and add to each bowl with soup before serving. This keeps the pasta from getting mushy, especially if you plan on enjoying it all week long.

    Storing Leftover Soup

    • Keep leftover creamy chicken noodle soup in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
    • Freeze chilled soup without pasta in zippered bags for up to 3 months. Thaw in the refrigerator before reheating with fresh pasta. Add cornstarch to thicken if necessary.

    More Creamy Soups to Try

    Did you enjoy this Creamy Chicken Noodle Soup? Leave a rating and comment below. 

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    Creamy Chicken Noodle Soup in the pot with a ladle

    4.97 from 29 votes↑ Click stars to rate now!
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    Creamy Chicken Noodle Soup

    This chicken noodle soup has a rich hearty broth and lots of chicken and fresh vegetables.

    Prep Time 20 minutes

    Cook Time 18 minutes

    Total Time 38 minutes

    a saucepan

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    • In a large soup pot or Dutch oven, melt the butter over medium heat. Add onion, carrots, and celery and cook for 3 to 4 minutes or until the onion is softened.

    • Add broth, poultry seasoning, and bay leaf and cover. Simmer 10 minutes.

    • While the soup is simmering, cook pasta al dente according to package directions. Drain well.

    • In a small bowl, whisk cream and corn starch. Add to the soup along with chicken and let simmer 5 minutes more.

    • Remove bay leaf, stir in pasta, season with salt and pepper to taste.

    • If extra vegetables are being added, increase the amount of  chicken broth to avoid overcrowding the pot.
    • To use raw chicken: Increase the broth by 2 cups and add two chicken breasts (about 7oz each) in step 2. Simmer the uncooked boneless chicken for 18 to 20 minutes and 30 minutes if bone-in. Remove chicken, shred or chop and add back to the pot.
    • Keep cooked pasta on the side if you plan to keep leftovers. Then add as you reheat.
    • For a thicker soup, stir in some potato flakes or extra corn starch in Step 4.
    • If time permits, make a rich homemade stock with a rotisserie chicken. Remove all the meat and set aside. Then simmer the bones for at least 2-3 hours on the stove top, or all day in a Crock Pot or slow cooker on low.

    Calories: 337 | Carbohydrates: 22g | Protein: 17g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 671mg | Potassium: 356mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4743IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg

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

    Course Appetizer, Chicken, Dinner, Lunch, Main Course, 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.

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  • Chicken Gnocchi Soup

    Chicken Gnocchi Soup

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    Chicken gnocchi soup is creamy, cozy, and easy to make!

    This soup is one of my favorites because it’s got a rich flavor and is fully loaded with chicken, gnocchi, and fresh veggies.

    laddle and pot full of Chicken Gnocchi Soup
    • It’s hearty since it’s packed with chicken, gnocchi, and vegetables.
    • It’s absolutely delicious—and cooking the chicken right in the broth means more flavor and easier prep.
    • This soup is versatile; add in your own favorite veggies and leftover chicken, or swap the gnocchi for pasta.
    • This recipe is budget friendly and can be stretched to feed a crowd with extra veggies or gnocchi.
    ingredients for chicken gnocchi soup on a pan

    What You’ll Need For Chicken Gnocchi Soup

    Chicken: I use boneless, skinless breasts in this recipe, but chicken thighs will work just fine, too. If using leftover chicken or rotisserie chicken, add it in step 5 to heat through.

    Gnocchi: I use shelf-stable gnocchi in this recipe but frozen can be used as well. If you don’t have gnocchi, use tortellini, ravioli, or a medium-shaped pasta. Depending on the shape of the pasta, you may need to adjust the cooking time slightly.

    Vegetables: Fresh carrots, celery, spinach, and savory Italian seasonings add flavor and extra nutrients to chicken gnocchi soup. You can also add your own favorite veggies like green peas or sliced mushrooms.

    Broth: Use a box of prepared chicken broth (or homemade) with cream to keep the broth creamy without being too heavy.

    ingredients to make Chicken Gnocchi Soup in a pot
    top view of Chicken Gnocchi Soup in a pot

    How to Make Chicken Gnocchi Soup

    1. Soften the onion in oil in a Dutch oven (recipe below). Add broth, raw chicken breasts, vegetables, and seasonings and simmer.
    2. Add the gnocchi and let it simmer until tender.
    3. Shred the chicken and thicken the soup before serving.

    Storing Soup 

    Chicken gnocchi soup can be stored in the refrigerator. The gnocchi may soak up some of the broth so thin it with a little bit of water or broth if needed.

    Freeze portions in zippered bags for up to 2 months. Gnocchi will be less firm once thawed but will still taste great.

    More Easy Chicken Soups

    From chicken noodle to this Olive Garden copycat chicken gnocchi soup, these recipes are cozy, comforting, and easy to make!

    Did you enjoy this Chicken Gnocchi Soup? Leave a rating and a comment below. 

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    top view of Chicken Gnocchi Soup in a pot

    5 from 51 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Chicken Gnocchi Soup

    Chicken gnocchi soup has a creamy and flavorful broth filled with vegetables, tender chicken and soft gnocchi.

    Prep Time 20 minutes

    Cook Time 40 minutes

    Total Time 1 hour

    a large pot with a lid

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    • In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until softened.

    • Add broth, chicken breasts, carrots, celery, Italian seasoning, & bay leaf. Bring to a boil, reduce heat to a simmer, and cook 20 minutes or until chicken is cooked through.

    • Remove chicken and shred (or chop). Set aside.

    • Meanwhile, bring the broth back to a simmer and add gnocchi. Simmer 10 minutes.

    • Stir in cream, shredded chicken, and spinach. Simmer 3-4 minutes or until spinach is wilted.

    • Combine cornstarch with 3 tablespoons water. Stir into the simmering broth a little at a time to reach desired consistency. You may not use all of the cornstarch.

    • Discard bay leaf. Taste, season with salt and pepper, and serve immediately.

    To save time, while the onion and garlic is cooking chop the carrots and celery.
    Raw chicken helps to flavor the broth. Bone-in chicken (skinless) can be used and will need about 10 minutes extra cook time. 
    If using cooked chicken, it can be added at the end with the spinach to heat through.
    If using homemade gnocchi, it can be a bit more delicate. Cook it separately and add it to each bowl when serving.
    If you’d like a thicker soup, increase the cornstarch.
    Leftovers will keep in an airtight container in the refrigerator for 3-4 days, and in the freezer for 2 months.

    Calories: 321 | Carbohydrates: 22g | Protein: 20g | Fat: 17g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 824mg | Potassium: 586mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3103IU | Vitamin C: 18mg | Calcium: 77mg | Iron: 2mg

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

    Course Chicken, Dinner, Lunch, 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.

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  • Cajun Shrimp Pasta

    Cajun Shrimp Pasta

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    This easy one-pot wonder is on the table in less than 30 minutes from start to finish!

    Cajun Shrimp Pasta has cajun spiced shrimp, bell peppers, and onions in a super simple creamy tomato sauce!

    A Dutch oven of cajun shrimp pasta with cheese on top
    • Cajun shrimp pasta is a 30-minute meal.
    • It uses simple ingredients and a few spices, and it’s packed with flavor
    • The sauce is really easy to make and so delicious.
    • It’s versatile; add extra veggies or swap the shrimp for chicken or sausage.
    Ingredients for cajun shrimp pasta on a sheetpan

    What You’ll Need To Make Cajun Shrimp Pasta

    • Shrimp: Shrimp is the star of this recipe. Choose medium to large frozen or fresh shrimp that have been peeled and deveined with tails off. Thaw frozen shrimp before cooking.
    • Sausage: Any variety of smoked sausage works. If using a large sausage, cut the rounds into half moons.
    • Pasta: Penne pasta is the perfect pasta for the Cajun sauce to cling to, but fusilli, rotini, or other medium pasta shapes or even fettuccine.
    • Vegetables: Colorful bell peppers give the dish some flair. Onions add flavor.
    • Pasta Sauce: This simple sauce combines crushed tomatoes and heavy whipping cream with seasonings. A small can of drained diced diced tomatoes can also be added.

    Favorite Cajun Seasoning Andy Roo’s. It’s packed with flavor and is less salty than most brands (and it’s made in Louisana).

    If you don’t have Andy Roo’s, I’d suggest homemade cajun seasoning. If using a store-bought brand, taste it first, as some brands can be quite salty and oversalt the dish.

    Variations

    • For extra heat, add a pinch of cayenne pepper or red pepper flakes.
    • Other vegetables, such as mushrooms, can be added.
    A skillet of cajun shrimp
    A Dutch oven with ingredients for cajun shrimp pasta
    Adding cajun shrimp and pasta to a sauce in a Dutch oven

    How to Make Cajun Shrimp Pasta

    Cajun Shrimp Pasta is one of those quick-to-make meals that delivers bold flavor.

    1. Toss shrimp with Cajun Seasoning and garlic powder. Cook until pink.
    2. In a Dutch oven or deep skillet, cook onion, peppers, and sausage.
    3. Once softened, add crushed tomatoes, cream, and cajun seasoning. Simmer for a few minutes to thicken.
    4. Stir in shrimp, pasta, and Parmesan cheese.

    Serve with salad and garlic bread.

    A plate of cajun shrimp pasta

    Tips For a Perfect Pasta Dish

    • Choose medium shrimp that are peeled and deveined to make this dish easy to prepare.
    • If peeling shrimp at home, cut across the top of the back to the tail. Pull the shell away from the shrimp by grabbing the legs. Pull toward the tail, and the entire shell, legs, and tail should come off easily.
    • Use bacon grease or butter in place of oil if desired.
    • Cook the pasta just to al dente (firm), and be sure to salt the water.

    Leftovers

    • Store leftover Cajun Shrimp Pasta in a tightly covered container in the refrigerator for up to 3 days.

    Did you love this Cajun Shrimp Pasta? Be sure to leave a rating and comment below!

    A Dutch oven of cajun shrimp pasta with cheese on top

    5 from 23 votes↑ Click stars to rate now!
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    Cajun Shrimp Pasta

    Cajun Shrimp Pasta is a flavor-packed 30-minute meal.

    Prep Time 10 minutes

    Cook Time 15 minutes

    Total Time 25 minutes

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    • In a medium bowl, toss shrimp with 1 tablespoon of Cajun seasoning and garlic powder.

    • In a Dutch oven or deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side. Transfer to a bowl and set aside.

    • While shrimp is cooking, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (firm). Drain well but do not rinse.

    • Add the remaining 1 tablespoon oil to the skillet and cook until the onion begins to soften, about 2-3 minutes. Add peppers and sausage if using, and cook for an additional 3 minutes.

    • Stir in the crushed tomatoes, heavy cream, and remaining cajun seasoning. Simmer uncovered for 3 to 4 minutes or until slightly thickened.

    • Add pasta, parmesan cheese, and shrimp with any juices. Stir until heated through, and the cheese is melted. Season with salt & pepper to taste.

    Fresh parsley can be added for garnish.

    Calories: 575 | Carbohydrates: 40g | Protein: 30g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 275mg | Sodium: 1105mg | Potassium: 602mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3160IU | Vitamin C: 61mg | Calcium: 245mg | Iron: 4mg

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

    Course Dinner, Entree, Main Course, Pasta, Seafood
    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.

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  • Chicken Wild Rice Soup

    Chicken Wild Rice Soup

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    Chicken and Wild Rice Soup is a cozy, one-pot comfort dish with a slow-simmered flavor.

    Tender chunks of chicken and wild rice are simmered in a rich and creamy soup loaded with tender veggies.

    Chicken Wild Rice Soup in a bowl with a spoonChicken Wild Rice Soup in a bowl with a spoon
    • Creamy Chicken and Wild Rice Soup is cozy, delicious, and will satisfy the heartiest appetites.
    • It’s easy to make in just one pot.
    • Wild rice and chicken soup is a heartier version of chicken noodle soup but is just as welcome on rainy days and sick days.
    butter , flour , onion , thyme , garlic , oil , broth , corn , chicken , wild rice , mushrooms ,cream , chicken broth base , parsley , carrots and celery with labels to make Chicken Wild Rice Soupbutter , flour , onion , thyme , garlic , oil , broth , corn , chicken , wild rice , mushrooms ,cream , chicken broth base , parsley , carrots and celery with labels to make Chicken Wild Rice Soup

    What You’ll Need For Chicken Wild Rice Soup

    Chicken: I use rotisserie chicken or leftovers. You can also chop chicken breast, lightly brown it in olive oil, and let it simmer in the soup for the last 15 minutes of cooking time.

    Wild Rice Blend: This recipe uses a wild rice blend—select a blend that says it simmers for 40 to 45 minutes, such as Lundberg Wild Rice Blend. If using a blend that is ready in 15 to 20 minutes, reduce the broth by ½ cup and simmer the rice and vegetables for 15 minutes before adding the chicken and cream.

    Vegetables: I add carrots, celery, onions, and mushrooms for lots of flavor.

    Variations: This chicken wild rice soup recipe is perfect for tossing leftover rice or veggies from the fridge. desired.

    adding flour to vegetables to make Chicken Wild Rice Soupadding flour to vegetables to make Chicken Wild Rice Soup
    adding rice , seasonings and broth to vegetables to make Chicken Wild Rice Soupadding rice , seasonings and broth to vegetables to make Chicken Wild Rice Soup
    adding chicken , cream , corn to pot to make Chicken Wild Rice Soupadding chicken , cream , corn to pot to make Chicken Wild Rice Soup

    How to Make Chicken Wild Rice Soup

    Chicken wild rice soup is a cozy comfort dish you can cook and serve from one pot.

    1. Soften veggies: In a Dutch oven or large pot, soften the vegetables. Add flour and cook (recipe below).
    2. Simmer rice: Add broth, wild rice, bouillon, thyme, and pepper and simmer until tender.
    3. Add chicken: Stir in corn, chicken, cream, and parsley, and simmer just long enough to blend the flavors. Season to taste before serving.
    taking a spoonfull of Chicken Wild Rice Soup out of the pottaking a spoonfull of Chicken Wild Rice Soup out of the pot

    Storing Leftovers

    The rice can soak up some of the broth as the soup rests. If it becomes too thick, add broth, water, or cream when reheating.

    • Keep leftover chicken wild rice soup in an airtight container in the refrigerator for up to 4 days.
    • Freeze for up to 4 months. Thaw in the fridge overnight.

    More Chicken Soups To Love

    Did your family love this Chicken and Wild Rice Soup? Leave us a rating and a comment below.

    Chicken Wild Rice Soup in a bowl with a spoonChicken Wild Rice Soup in a bowl with a spoon
    5 from 29 votes↑ Click stars to rate now!
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    Chicken Wild Rice Soup

    Chicken Wild Rice Soup is packed with tender chicken, flavorful mushrooms, and a hearty mix of vegetables combined with a wild rice blend.

    Prep Time 20 minutes

    Cook Time 1 hour

    Total Time 1 hour 20 minutes

    Dutch Oven with white backgroundDutch Oven with white background
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    • In a large Dutch oven, heat olive oil over medium heat. Add mushrooms and stir to coat with oil. Cook undisturbed until they begin to brown, about 7 or 8 minutes, set aside.

    • To the same pot, add butter, onion, carrots, celery, and garlic. Cook until onions are softened. Add cooked mushrooms & flour and cook 1 minute, stirring constantly.

    • Add broth, wild rice, bouillon, thyme, and pepper, and bring to a boil.

    • Cover and reduce heat to a gentle simmer, cooking until the rice is just tender, about 30-35 minutes.

    • Add corn, diced chicken, cream and parsley and simmer gently to blend flavors, 10-15 minutes.

    • Taste and season with additional salt or pepper if desired.

    *Important Note For Rice Blend: This recipe uses a wild rice blend—select a blend that says it simmers for 40 to 45 minutes, such as Lundberg Wild Rice Blend. If using a blend that is ready in 15 to 20 minutes, reduce the broth by ½ cup and simmer the rice and vegetables for 15 minutes before adding the chicken and cream. Vegetables – As with most soup recipes, sauté the aromatic veggies before adding them to the pot. It mellows them out and brings out the sweetness in all of the veggies. Cream- Milk or half and a half can be substituted for heavy cream in this recipe (and will result in a lighter soup). Go for the cream if you don’t have any dietary restrictions! Thickness- This recipe can be a little bit thick, depending on the brand of rice. If needed adjust the consistency with chicken broth or milk if needed. Leftovers: The rice can soak up some of the broth as the soup rests. If it becomes too thick, add broth, water, or cream when reheating. Refrigerate for up to 4 days or freeze for up to 4 months.

    Calories: 335 | Carbohydrates: 30g | Protein: 21g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 136mg | Potassium: 674mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3891IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 2mg

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

    Course Appetizer, Chicken, Dinner, Entree, 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.

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    easy to make Chicken Wild Rice Soup with writingeasy to make Chicken Wild Rice Soup with writing
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  • Panko Chicken with Lemon Cream Sauce (So Easy!) – Oh Sweet Basil

    Panko Chicken with Lemon Cream Sauce (So Easy!) – Oh Sweet Basil

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    This panko chicken with lemon cream sauce is one of our favorite recipes to make when guests come to dinner. It’s super easy to make the panko breaded chicken and the lemon sauce for the chicken is only a few ingredients.

    I love that golden brown breaded chicken with hints of parmesan cheese and lemon zest. The outside of the panko chicken is perfectly crunchy (the kids think it’s chicken nuggets!), while the inside is juicy, moist chicken.

    The sauce is to die for, with its hint of butter and garlic, and that final note of lemon at the very end is what really makes it special.

    The creamy lemon sauce tastes amazing over the panko chicken cutlets and it’s even better if you add some mashed potatoes to your plate as well. Trust me. It’s incredibly delicious and tastes very similar to the Chicken Costoletta served at The Cheesecake Factory.

    Panko Chicken Recipe Ingredients

    This easy breaded chicken recipe comes together quickly and doesn’t use any special ingredients. Here’s what we used to make the panko chicken and the lemon cream sauce:

    • Boneless Skinless Chicken Breasts
    • Panko Breadcrumbs
    • Grated Parmesan
    • Lemons
    • All-Purpose Flour
    • Egg
    • Unsalted Butter
    • Olive Oil
    • Better Than Bouillon
    • White Wine
    • Heavy Cream

    The measurements for each ingredient can be found in the recipe card at the end of the post. This is just meant to be an overview of the ingredients you’ll need.

    lemon cream sauce being drizzled over panko chicken that's laying on mashed potatoes

    What is Panko?

    Panko is a special type of Japanese breadcrumb that’s made from loaves of crustless white bread. Panko is typically much lighter and flakier than regular breadcrumbs, which results in homemade breaded chicken that doesn’t taste as heavy but still has that crispy texture you crave.

    How to Make Breaded Chicken and Lemon Cream Sauce

    First thing’s first, you want to get your chicken breaded. It’s really quite simple, but it makes the perfectly crunchy chicken. Flour, egg and panko bread crumbs mixed with lemon zest and parmesan cheese are all you need.

    First dredge your chicken in the flour. We add salt and pepper to this step so that the chicken is well seasoned. Cover each side and lightly shake off the excess.

    Next up is the egg. You need to create a “glue” in order to get the panko bread crumb mixture to stick on the chicken. Since you already dipped in the flour you just need something to moisten and create the glue. Egg is perfect.

    Last is the panko. Gosh, I love panko. It’s seriously the best bread crumb around. For real. Plus this one has all of the cheese and lemon zest in it to add a burst of flavor to the panko mixture.

    Now just fry up the chicken in a skillet. This post on how to perfectly cook a chicken is all you need. It’s an awesome and easy method that will have your chicken perfectly white through the whole middle without ever cutting into the chicken. Juicy flavorful chicken in crunchy golden panko bread crumbs that you dip in that creamy lemon sauce is the perfect bite!

    Can I Bake this Chicken in the Oven?

    Yes, this chicken recipe works great baked in the oven. Line a baking sheet with foil and spray with cooking spray. Preheat the oven to 425 degrees F. Place the breaded chicken on the sheet and bake for 8-12 minutes or until the internal temperature is 165 degrees F. Crispy baked panko chicken is now ready for that delicious cream sauce!

    panko crusted chicken topped with lemon sauce and lemon slicepanko crusted chicken topped with lemon sauce and lemon slice

    How to Make Lemon Cream Sauce

    The lemon sauce is actually quite easy as well. All you have to do is cook the butter and garlic, add the flour, which will act as a thickener.

    The most important step at this point is to now cook that flour flavor out for about 30 seconds by continuing to whisk it in the pan. Flour is the best thickener for a cream sauce as it will blend will and works the best.

    Quickly add the white wine, we use cooking white wine since we don’t drink alcohol, and although a white grape juice is a normal substitute for white wine, in this cream sauce it ends up a little too sweet and flowery for my taste. If you don’t want to use cooking wine, I’d go with chicken stock as a substitute for this sauce.

    Next, add the cream and cook until thick. Bringing the sauce back to a boil and then allowing it to stay at a gentle boil, around medium, maybe medium high heat for a few minutes will thicken it. Now just season to taste and don’t be afraid to add a little more salt as a flavorless sauce is merely under-seasoned. Lastly, add the zest, juice and seasoning. Serve with lemon wedges!

    Tips for Making Panko Chicken with Lemon Cream Sauce

    You technically don’t have to pound the chicken flat before cooking it, but it actually makes the cooking process easier in the long-run. Pounding the chicken breasts to an even thickness ensures that they cook at the same rate throughout.

    A lemon cream sauce is different than just making a regular cream sauce. Have you ever noticed that your sauce can separate or clump up? Acid will break up your sauce so it’s absolutely essential that you add that the very last (white wine does actually count, but it’s not as bad as lemon juice).

    Also note that there are really no substitutions that can be made when prepping the cream sauce. Heavy cream is essential, as is real butter. Without them, your cream sauce may not thicken up properly.

    What to Serve with Panko Chicken

    Panko chicken pairs well with any number of sides! The panko crusted chicken and lemon cream sauce are both nice and bright in flavor, which is why we enjoy pairing it with a heavier tasting side like creamy mashed potatoes.

    Here are a few of our favorite sides we serve with this easy breaded chicken:

    panko breaded chicken topped with creamy lemon sauce atop bed of mashed potatoes panko breaded chicken topped with creamy lemon sauce atop bed of mashed potatoes

    Can I Prep Panko Chicken with Lemon Cream Sauce in Advance?

    I don’t recommend prepping the panko chicken ahead of time since it’s best fresh from the skillet. However, you technically can make the lemon cream sauce in advance but you may want to consider a couple of things.

    A cream sauce thickens as it cools, so you can add a couple extra tablespoons of liquid to reduce how much thickening occurs. You should always cool your sauce, which can be done by placing it in a clean, cool bowl or also putting that bowl over an ice bath as you don’t want a cream sauce to sit out for very long.

    Finally, press plastic wrap directly onto the cream sauce in the bowl and use a sharp knife to puncture a hole or two. Store it in the fridge until you’re ready to use it. We also like to just use a ziploc bag and press the air out.

    Note that the lemon cream sauce sadly doesn’t keep very well, so by the third day it’s time to let it go. We like to use it in a new way for leftovers like a casserole the next night.

    Can You Freeze Lemon Cream Sauce?

    Cream sauce can be frozen though it tends to curdle a bit upon reheating. That’s why we are obsessed with our Food Saver as it allows the air to be sucked out and we can usually get a few weeks out of a cream sauce in the freezer.

    How to Reheat Lemon Cream Sauce

    To reheat the lemon sauce for the chicken, heat water in the base of a double boiler, then place the sauce in the top of the double boiler in a glass bowl. It’s very important to heat slowly, stirring occasionally to help counteract the tendency to curdle. If your lemon cream sauce is a little too thick, merely add a little milk or cream back in.

    This easy and delicious Panko Chicken with Lemon Cream Sauce recipe is perfect for a quick weeknight dinner. Crispy chicken is topped with a creamy lemon sauce for a dish that will have your taste buds dancing.

    More Easy Chicken Recipes to Try:

    Servings: 4 servings

    Prep Time: 10 minutes

    Cook Time: 15 minutes

    Total Time: 25 minutes

    Description

    This panko chicken with lemon cream sauce is one of our favorite recipes to make for when guests come to dinner. It’s super easy to make the panko breaded chicken and the lemon sauce for the chicken is only a couple of ingredients.

    Prevent your screen from going dark

    Make the Panko Chicken:

    • Place the egg in a dish.

      1 Egg

    • In another dish place the flour, salt and pepper.

      1/3 Cup All-Purpose Flour, 1/2 teaspoon Kosher Salt, 1/4 teaspoon Fresh Black Pepper

    • In one last dish place the panko, lemon zest and parmesan cheese.

      1 ½ Cups Panko Breadcrumbs, 1/2 Lemon Zest, 1/2 Cup Parmesan Cheese

    • Place the chicken between two pieces of plastic wrap or a ziploc bag and pound to 1/4 inch thick.

      2 Large Chicken Breasts

    • Remove the breasts and slice them diagonally creating 4 chicken breasts instead of 2.

    • Heat a skillet over medium-low heat and add 1 tablespoon of olive oil and 1 tablespoon of butter.

      Olive Oil

    • Dredge the chicken in the flour mixture, then egg and lastly the panko.

    • Add two breasts at a time to the skillet and cook 3-4 minutes per side or until golden and cooked through, adding more oil and butter to the pan as needed.

      Unsalted Butter, Olive Oil

    Make the Lemon Cream Sauce:

    • Meanwhile, heat a saucepan over medium heat and add the butter, and concentrated stock.

      1 Tablespoon Better than Bouillion, 1 Tablespoon Unsalted Butter

    • As the two begin to melt add the garlic and cook until everything is melted together and the garlic is fragrant, about 1 min.

      1 Clove Garlic

    • Add the flour and whisk vigorously. Everything will come together in a clump. Continue to whisk for an additional 30 seconds to 1 minute to cook out the flour-y taste.

      1 Tablespoon All-Purpose Flour

    • Quickly add the white wine and then the heavy cream.

      2 Tablespoon White Wine, 1 ½ Cups Heavy Cream

    • Season with salt and pepper.

      1 Pinch Kosher Salt, 1 Pinch Fresh Black Pepper

    • Whisk for a minute and reduce to a simmer, whisking occasionally, until thickened.

    • Add the lemon zest, and lemon juice. Continue to whisk until everything is well incorporated.

      1 Lemon

    • Remove from heat and serve over the chicken alongside sides such as asparagus, roasted mashed potatoes, fingerlings etc.

    Leftovers can be stored in the refrigerator for 3-4 days.

    Serving: 1chicken breastCalories: 771kcalCarbohydrates: 46gProtein: 34gFat: 50gSaturated Fat: 28gPolyunsaturated Fat: 19gTrans Fat: 1gCholesterol: 221mgSodium: 1019mgFiber: 3gSugar: 7g

    Author: Sweet Basil

    Course: Mom’s Best 100 Easy Chicken Recipes

    Cuisine: American

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  • Strawberry Bread

    Strawberry Bread

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    Strawberry bread is an easy quick bread that is both moist and delicious.

    This recipe for strawberry quick bread turns out sweet, moist, and oh-so-delicious. It’s loaded with berries, and a light powder sugar glaze makes the perfect topping.

    Strawberry Bread cut into slices with butter
    • Strawberry bread is made with simple ingredients you likely have on hand.
    • It’s easy to make and has a moist texture and buttery crumb.
    • It’s a great way to enjoy fresh or frozen strawberries and a nice change from our usual banana bread.
    strawberries , lemon , cream , baking powder , sugar , flour , butter , salt and eggs to make Strawberry Bread with labelsstrawberries , lemon , cream , baking powder , sugar , flour , butter , salt and eggs to make Strawberry Bread with labels

    This recipe has been sponsored by Challenge Butter.

    How to Make Strawberry Bread

    This is an easy quick bread recipe packed with lots of strawberry flavor.

    1. Cream: Cream sugar and butter, add eggs and cream (recipe below).
    2. Mix: Add the dry ingredients to the wet ingredients and fold in fresh berries.
    3. Pour: Batter into a metal pan and top with more berries.
    4. Bake: As per the recipe below and cool before slicing.
    baked Strawberry Bread in the panbaked Strawberry Bread in the pan

    Pro Tips For Perfect Quick Bread

    • If using frozen berries, toss them in the dry mix before adding them to the batter to keep them from sinking to the bottom.
    • If using unsalted butter, add a bit of salt.
    • Don’t over mix, or the bread will be too dense.
    • Let the eggs come to room temperature before use.
    Strawberry Bread cut into slicesStrawberry Bread cut into slices

    Storage and Freezing

    • Store strawberry bread in an airtight container at room temperature for up to 4 days.
    • This bread freezes beautifully. Wrap whole loaves or slices in plastic wrap and freeze them for up to 4 months.
    • Use strawberry bread to make this favorite bread pudding or French toast.

    Our Favorite Quick Breads

    Did your family love this Strawberry Bread? Be sure to leave a rating and a comment below! 

    Strawberry Bread cut into slicesStrawberry Bread cut into slices

    4.98 from 73 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Strawberry Bread

    Moist and sweet strawberry bread with a delicious glaze makes a great breakfast, snack, or even dessert!

    Prep Time 20 minutes

    Cook Time 1 hour

    Total Time 1 hour 20 minutes

    buy hollys bookbuy hollys book

    Prevent your screen from going dark

    • Preheat oven to 350°F. Grease an 8×4-inch metal loaf pan.

    • In a bowl, combine flour, baking powder, and salt with a whisk. Set aside.

    • In a separate medium bowl, cream sugar and butter together. Add eggs, cream, and lemon juice. Mix well to combine.

    • Add the dry mixture to the butter mixture and stir just until combined. Do not overmix.

    • Set aside 2 tablespoons of strawberries for topping the bread. Toss the remaining strawberries with 1 tablespoon flour. Remove any excess flour and very gently fold them into the batter.

    • Spread the batter into the baking pan and top with reserved strawberries.

    • Bake for 60-70 minutes or until a toothpick comes out clean. Remove from pan and cool on a wire rack.

    Glaze

    • Once the bread has cooled, combine the glaze ingredients in a bowl until smooth.

    • Drizzle over the top of the bread and let set.

    • Ensure the butter and eggs are at room temperature.
    • Avoid overmixing the batter, or the bread will be tough and chewy.
    • The pan can be greased or lined with parchment paper. Use a metal baking pan for the best results.
    • Be sure not to over bake the bread, a toothpick inserted in the middle should come out clean.
    • Cool completely before slicing.

    Calories: 315 | Carbohydrates: 41g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 268mg | Potassium: 144mg | Fiber: 1g | Sugar: 22g | Vitamin A: 500IU | Vitamin C: 14mg | Calcium: 49mg | Iron: 1mg

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

    Course Bread, Breakfast, Dessert, Snack
    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.

    slices of sweet Strawberry Bread with butter and a titleslices of sweet Strawberry Bread with butter and a title
    slice of Strawberry Bread with butter and writingslice of Strawberry Bread with butter and writing
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    Holly Nilsson

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  • Swedish Meatballs

    Swedish Meatballs

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    Swedish Meatballs are a favorite, and best of all, they’re easy to make.

    Tender homemade meatballs are simmered in a savory cream sauce for a weeknight favorite. Serve it over egg noodles or mashed potatoes.

    Swedish Meatballs on a plate with noodles

    An Easy Weeknight Meal

    • They make a delicious main dish over potatoes, noodles, or rice; kids love them!
    • Use homemade or frozen meatballs.
    • Add mushrooms, onions, or sour cream if you’d like.
    pork , milk , spices , salt and pepper , bread crumbs , beef , flour , stock , butter , egg , soy sauce , and cream with labels to make Swedish Meatballspork , milk , spices , salt and pepper , bread crumbs , beef , flour , stock , butter , egg , soy sauce , and cream with labels to make Swedish Meatballs

    Ingredients in Swedish Meatballs

    Meatballs – Meatballs made with ground beef and pork have great flavor, but you can use all ground beef if you prefer. Choose lean beef (not extra lean) for the best flavor. Frozen meatballs can be used in place of homemade. Traditional Swedish meatballs have some warm spices in the meat mixture, as I’ve added in the recipe below.

    Swedish Meatball Sauce—This sauce is simple. It’s made from a mixture of beef stock and heavy cream thickened with a bit of flour. Soy sauce is frequently added to a traditional Swedish meatball sauce, it adds salt and umami (savory flavor).

    Variations

    • If you want to add onion, cook ½ finely diced onion in the butter before adding the flour.
    • Some or all of the heavy cream can be replaced with sour cream but the flavor will be more similar to a stroganoff.
    • If you use beef broth instead of beef stock, you may need to add a bouillon cube, as the flavor may be lighter.
    adding ingredients to bowl to make Swedish Meatballsadding ingredients to bowl to make Swedish Meatballs
    cooking meatballs to make Swedish Meatballscooking meatballs to make Swedish Meatballs
    adding butter to pan to make Swedish Meatballsadding butter to pan to make Swedish Meatballs
    adding broth to pan to make Swedish Meatballs sauceadding broth to pan to make Swedish Meatballs sauce

    How to Make Swedish Meatballs

    These all-purpose meatballs come out juicy and tender every time!

    1. Combine the meatball ingredients in a bowl and form meatballs (recipe below).
    2. Brown the meatballs in a large skillet and set aside.
    3. Cook butter and flour. Whisk in broth and cream smooth. Season and simmer meatballs in the sauce until cooked through.

    Swedish meatballs are served with lingonberry jam, which has a flavor similar to cranberry sauce.

    Swedish Meatballs on a spoonSwedish Meatballs on a spoon

    Serving Suggestions

    Move over Ikea – homemade Swedish meatballs are easy to make! We love to serve this dish over a bed of egg noodles but they’re great spooned over rice or mashed potatoes too.

    Storing Swedish Meatballs

    • The meatballs can be assembled up to 48 hours in advance or frozen until they’re ready to use.
    • Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave or on the stovetop, adding a little water if needed.

    Did you enjoy this Swedish Meatball recipe? If so, leave a rating and a comment below!

    Swedish Meatballs on a plate with noodlesSwedish Meatballs on a plate with noodles

    5 from 2 votes↑ Click stars to rate now!
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    Swedish Meatballs

    These Swedish meatballs are cooked in a creamy, mouthwatering gravy.

    Prep Time 15 minutes

    Cook Time 20 minutes

    Total Time 35 minutes

    Skillet on white backgroundSkillet on white background

    Prevent your screen from going dark

    • To make the meatballs, in a large bowl, combine beef, pork, bread crumbs, egg, milk, salt, pepper, allspice, nutmeg, and clove. Mix well and roll into 1-inch meatballs (About 45-48 meatballs).

    • Heat a 12-inch nonstick skillet over medium-high heat. Working in batches, add the meatballs and brown on all sides. Transfer the meatballs to a plate.

    • To make the sauce, add the butter to the drippings in the skillet. Stir in the flour and pepper. Cook for 1 minute.

    • Gradually whisk in the broth and cream, stirring until smooth after each addition. Add the soy sauce.

    • Add the meatballs to the sauce and bring to a simmer over medium low heat. Cover and simmer for 10 minutes, stirring occasionally. Uncover and simmer for 5-10 minutes more or until thickened and the meatballs are cooked through. Taste and season with additional salt and pepper if desired.

    • Serve over egg noodles or mashed potatoes. Garnish with parsley if desired.

    *If you replace beef broth with beef stock, you may need to add extra seasoning or a bit of bouillon.
    Heavy cream can be replaced with spreadable cream cheese or sour cream if desired. This will change the flavor of the sauce.
    If using prepared frozen meatballs, they do not need to be browned first. They can be simmered from frozen. Homemade frozen meatballs should be thawed first and cooked as directed in the recipe. Meatballs should reach an internal temperature of 160°F.
    Store leftovers in the refrigerator for up to 4 days and in the freezer for up to 3 months. 

    Calories: 397 | Carbohydrates: 12g | Protein: 28g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 139mg | Sodium: 666mg | Potassium: 593mg | Fiber: 1g | Sugar: 2g | Vitamin A: 529IU | Vitamin C: 0.4mg | Calcium: 69mg | Iron: 3mg

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

    Course Beef, Main Course
    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.

    plated Swedish Meatballs with a titleplated Swedish Meatballs with a title
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  • Easy Baked Eggs

    Easy Baked Eggs

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    Easy baked eggs are a quick and delicious way to start the day.

    A slice of ham with a fresh egg is seasoned and baked until tender.

    They’re the perfect way to feed a crowd and great for reheating on the go.

    Easy Baked Eggs in the tin

    Ingredients for Baked Eggs

    Eggs baked in muffin cups are an easy recipe to feed a crowd and great for brunch.

    • Eggs – Use 1 large egg per cup. I keep the eggs whole but they can be scrambled if you’d like.
    • Ham – Lining the muffin cups with ham makes the eggs easy to remove from the pan. You can also add a slice of bacon around the outside of the muffin tin.
    • Cream – A bit of cream on top keeps the eggs from getting rubbery or dry. If you don’t have heavy cream you can leave it off or add a bit of melted butter on top.
    • Cheese – I love to add cheese for flavor – any variety will work. Sharp cheddar, goat cheese, feta cheese, or parmesan cheese are favorites.

    Serve on a plate with home fries or even make them into breakfast sandwiches between English muffins.

    Variations

    • Scramble the eggs before filling the cups.
    • Add some cooked veggies or favorite omelet add-ins like green onions, cooked mushrooms, or spinach.
    • Sprinkle with fresh herbs and diced cherry tomatoes before serving (chives, dill or basil are favorites).
    ingredients to make Baked Eggsingredients to make Baked Eggs
    adding eggs to baking sheet to make Baked Eggsadding eggs to baking sheet to make Baked Eggs

    How to Bake Eggs

    Baked eggs are ready in 1-2-3.

    1. Line each cup of a muffin pan with a piece of ham (recipe below).
    2. Crack one egg into each cup and spoon a tablespoon of cream over each egg.
    3. Sprinkle equal amounts of cheese in each cup and season with salt and pepper.
    adding ingredients to muffin tin to make Baked Eggsadding ingredients to muffin tin to make Baked Eggs

    How Long to Bake Eggs

    Baked eggs will continue to cook a little more once they are removed from the oven. Times can vary by a minute or two depending on your baking pan:

    • For soft yolk eggs – bake for 12 minutes, remove from oven, and let set before serving.
    • For medium yolk eggs – bake for 15 minutes, remove from oven, and let set before serving.
    • For hard yolk eggs – bake for 18 minutes, remove from oven, and let set before serving.

    Tips

    • This recipe uses large eggs to fill the cups.
    • If you use bacon instead of ham to line the muffin tins, there is no need to grease the cups. Fry or microwave bacon part way to begin the cooking process. Drain and line the tins with the bacon strips before adding other ingredients.

    More Easy Egg Recipes

    Did you make these Easy Baked Eggs? Be sure to leave a comment and a rating below! 

    Easy Baked Eggs in the tinEasy Baked Eggs in the tin

    5 from 55 votes↑ Click stars to rate now!
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    Easy Baked Eggs

    Easy baked eggs are a crowd pleasing favorite.

    Prep Time 5 minutes

    Cook Time 15 minutes

    Total Time 20 minutes

    • Preheat oven to 400°F.

    • Grease a muffin pan very well. Line each well with a slice of ham.

    • Crack one egg in each muffin well. Top with 1 tablespoon heavy cream.

    • Sprinkle with ½ tablespoon finely shredded cheddar. Season with salt & pepper.

    • Bake for 13-18 minutes or until yolks are set to the desired doneness. Broil 1-2 minutes if desired.

    Eggs will continue to cook in the pan while cooling for a couple of minutes so be sure not to overcook.
    For soft yolk – bake for 12 minutes, remove from oven, and let set before serving.
    For medium yolk eggs – bake for 15 minutes, remove from oven, and let set before serving.
    For hard yolk eggs – bake for 18 minutes, remove from oven, and let set before serving.
    Cook until eggs almost reach the desired doneness and broil 1-2 minutes if needed.  

    Calories: 213 | Carbohydrates: 1g | Protein: 14g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 209mg | Sodium: 447mg | Potassium: 159mg | Sugar: 1g | Vitamin A: 533IU | Calcium: 90mg | Iron: 1mg

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

    Course Breakfast, Lunch, Snack
    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.

    Easy Baked Eggs with ham and a titleEasy Baked Eggs with ham and a title
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  • Easy Frittata Recipe

    Easy Frittata Recipe

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    This oven frittata recipe is easy to make with fresh ingredients!

    Eggs, bacon, a handful of veggies, and plenty of cheese make a hearty breakfast, lunch, or dinner!

    showing How to Make a Frittata by taking a slice out of the pan

    What is a Frittata?

    A frittata is an egg dish that can be filled with any combination of meat, veggies, or cheese. It’s generally added to a hot skillet or cast iron pan on the stovetop and finished in the oven.

    • With minimal prep and cleanup, this dish is easy to make and uses just one skillet.
    • It’s budget-friendly! Clean out the fridge and use leftovers from potatoes or pasta to meat and veggies.
    • This frittata recipe reheats well, so make it on the weekend and reheat it for breakfast throughout the week.
    • Serve cold for a light lunch or warm alongside a salad and drinks for a delicious meal.

    Both are made with the same basic ingredients. The difference between a frittata and a quiche is that a quiche usually has a crust and a higher ratio of dairy to eggs.

    eggs , bacon , cheese , cream , parsley , green onions , hash browns , peppers an seasonings with labels to show How to Make a Frittataeggs , bacon , cheese , cream , parsley , green onions , hash browns , peppers an seasonings with labels to show How to Make a Frittata

    Frittata Ingredients

    Frittatas are a great way to use up leftovers including potatoes or pasta.

    • Eggs – I use fresh large eggs in this recipe. You can replace eggs with an egg substitute as well.
    • Dairy – Mix it with full-fat dairy. You can replace the cream with sour cream or plain Greek yogurt.
    • Meat – Besides eggs, other proteins like diced ham, bacon bits, Italian sausage, and salmon can be used in a frittata. For a lighter dish, use fewer yolks and more whites.
    • Potatoes – I use frozen hashbrowns to keep it easy, but any variety of cooked potatoes or pasta can be used.
    • Add-Ins – Any veggie goes! Try chopped spinach, cherry tomatoes, broccoli, or red bell pepper.
    • Cheese – Cheddar cheese is my favorite but any cheese goes. Try feta cheese, brie, or pepper jack.
    cooking ingredients to show How to Make a Frittatacooking ingredients to show How to Make a Frittata
    pouring eggs with other ingredients to show How to Make a Frittatapouring eggs with other ingredients to show How to Make a Frittata

    How to Make a Frittata

    1. Soften the veggies in an oven-safe pan until tender.
    2. Whisk eggs, cream, and seasonings in a bowl.
    3. Add the bacon and green onion to the pan and pour the egg custard mixture overtop.
    4. Top with cheese and bake (per recipe below) until the frittata is set. Broil a minute or two for a nice golden top.
    taking a slice of frittata out of the pan to show How to Make a Frittatataking a slice of frittata out of the pan to show How to Make a Frittata

    Holly’s Top Tips

    • Set eggs out about 20 minutes before whisking them – this helps them loosen up faster and incorporate more air, making for a fluffier frittata.
    • Be sure the vegetables are cooked so they don’t release water into the frittata.
    • Garnish the frittata with arugula or fresh herbs for serving.
    • Store leftover frittata in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave.

    Did you love this Easy Frittata Recipe? Be sure to leave a rating and a comment below!

    showing How to Make a Frittata by taking a slice out of the panshowing How to Make a Frittata by taking a slice out of the pan

    5 from 59 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Easy Frittata Recipe

    This easy frittata recipe makes a tasty and balanced breakfast, brunch, or lunch with eggs, veggies, cheese, & bacon all in one skillet.

    Prep Time 15 minutes

    Cook Time 25 minutes

    Cool Time 5 minutes

    Total Time 45 minutes

    Skillet on white backgroundSkillet on white background

    • Preheat the oven to 400°F.

    • In an 8-inch skillet or cast iron skillet, heat olive oil over medium heat. Add vegetables and cook until tender-crisp, about 3-4 minutes.

    • Stir in potatoes/hashbrowns and cook an additional 5 minutes. Sprinkle bacon and green onion over top.

    • Meanwhile, in a medium bowl, whisk eggs, cream, dry mustard, salt, and pepper. Pour the egg mixture over the ingredients in the skillet and sprinkle with cheese and fresh herbs.

    • Transfer the skillet to the oven and bake 14-16 minutes or until eggs are set. Broil on high for 1-2 minutes.

    • Remove from the oven and cool 5 minutes before cutting. Serve warm.

    • Ensure vegetables and meats are pre-cooked.
    • If you have raw potatoes, finely dice them and pan fry over medium heat for 12-14 minutes or until tender before adding veggies.
    • Heavy cream, whole milk, or Greek yogurt can substituted for half and half.  
    • Do not overcook. Check the pan at regular intervals. Remove from oven when it is just set, as it will continue to cook as it rests.
    • If the top is still not set enough for your liking, pop it under the broiler for a couple of minutes, but be sure not to overcook.
    • Leftover frittata reheats well and makes great sandwiches on toast!

    Calories: 347 | Carbohydrates: 19g | Protein: 16g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 249mg | Sodium: 573mg | Potassium: 457mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2155IU | Vitamin C: 10mg | Calcium: 125mg | Iron: 2mg

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

    Course Breakfast, Lunch, Main Course
    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.

    Easy Frittata Recipe with broccoli and a titleEasy Frittata Recipe with broccoli and a title

    Easy Frittata Recipe with broccoli and a title
    Easy Frittata Recipe with broccoli and a title
    Easy Frittata Recipe with bacon and writingEasy Frittata Recipe with bacon and writing
    hearty Easy Frittata Recipe in the panhearty Easy Frittata Recipe in the pan
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  • Chicken Alfredo

    Chicken Alfredo

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    This homemade chicken Alfredo recipe is ready in 30 minutes!

    Tender chicken breasts are combined with pasta in a rich and creamy parmesan alfredo sauce!

    Homemade Chicken Alfredo in the pan

    Chicken Fettuccine Alfredo is Easy!

    • Homemade alfredo sauce is easy enough for every day.
    • It needs just a handful of ingredients that you likely already have.
    • This chicken alfredo recipe comes together fast and the whole family will love it.
    • Feel free to add in veggies like asparagus or steamed broccoli.
    ingredients to make Homemade Chicken Alfredo

    Ingredients for Chicken Alfredo

    • Chicken – Use boneless skinless chicken breasts or thighs. You can also substitute leftover chicken, Italian sausage, or shrimp!
    • Butter – I use salted butter when cooking (and unsalted for baking).
    • Cream – Use heavy whipping cream for this recipe for the best consistency. Lighter varieties produce a thinner sauce with less rich flavor.
    • Parmesan – Grate the parmesan for the smoothest sauce. Pre-shredded parm will work and has great flavor but the texture isn’t as smooth.
    • Pasta – Fettuccine noodles are sturdy enough to stay intact with the chicken and thick sauce. Other pastas to use are penne, farfalle, rotini, or bucatini.
    cooking chicken to make Homemade Chicken Alfredo
    pouring cream into butter mixture to make Homemade Chicken Alfredo
    adding parmesan to sauce to make Homemade Chicken Alfredo
    adding chicken and noodles to sauce to make Homemade Chicken Alfredo

    How to Make Chicken Alfredo

    Homemade chicken Alfredo with fettuccine is rich and creamy and ready in 30 minutes!

    1. Cook pasta al dente, reserving ½ cup pasta water according to the recipe below.
    2. Cut chicken into chunks or slices, season, and cook. Set aside.
    3. Cook the garlic in a skillet and then add cream and simmer until slightly thickened.
    4. Remove from the heat and whisk in the parmesan cheese.

    Toss the sauce with the chicken and cooked pasta and garnish with additional parmesan cheese.

    plated Chicken Alfredo with a fork

    Tips for the Best Creamy Chicken Alfredo

    • Cook the pasta al dente (firm) and save some pasta water to improve the consistency of the sauce if needed. The starches in the pasta water will also help the sauce cling better to the fettuccine.
    • Use heavy whipping cream in place of lighter creams.
    • Remove the sauce from the heat in Step 6 to prevent the sauce from overheating.
    • Chicken alfredo has the best consistency when it is fresh. It can be stored in an airtight container for up to 4 days. To reheat, add a bit of milk or cream and heat over medium-low heat while stirring.

    More Perfect Pasta Recipes

    Did you make this homemade Chicken Alfredo? Be sure to leave a rating and a comment below! 

    Homemade Chicken Alfredo in the pan

    5 from 51 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Homemade Chicken Alfredo

    Chicken Alfredo is a rich and creamy pasta dish that is elegant enough to impress dinner guests, but quick enough to enjoy as a busy weeknight meal!

    Prep Time 15 minutes

    Cook Time 20 minutes

    Total Time 35 minutes

    • Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente. Drain, reserving ½ cup pasta water and set aside.

    • Meanwhile, cut the chicken into bite sized pieces and season with the cajun seasoning.

    • In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.

    • Add chicken to the pan and cook until no pink remains, stirring occasionally, about 5-7 minutes. Remove from the pan and set aside.

    • Turn the heat down to medium-low, and in the same pan melt the remaining 4 tablespoons butter. Add the garlic and cook just until fragrant, about 1 minute.

    • Stir in cream and bring to a simmer (turn up the heat to medium if needed). Let simmer for 5-7 minutes or until slightly thickened. Remove from heat and stir in parmesan cheese and a pinch of nutmeg. Season with ½ teaspoon salt & ½ teaspoon pepper (or to taste).

    • Stir in the chicken with any juices and toss with the cooked fettuccine adding additional pasta water if needed.

    • Garnish with additional parmesan cheese and parsley if desired.

    • Use full-fat cream, lighter versions don’t thicken well in this recipe. 
    • Shred your own Parmesan. Pre-shredded cheese works but doesn’t melt as smoothly.
    • Ensure butter and garlic don’t brown, just cook it enough to become fragrant.
    • Remove the sauce from the heat before you stir in the cheese. If cheese is overheated/boiled it can separate.
    • Cook the pasta al dente (firm) and reserve pasta water to change the consistency of the sauce if needed.
    • A pinch is about 1/16th of a teaspoon. Use your index finger and thumb to squeeze a little bit out of the spice jar. 

    Calories: 1067 | Carbohydrates: 65g | Protein: 52g | Fat: 66g | Saturated Fat: 38g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 308mg | Sodium: 887mg | Potassium: 778mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2621IU | Vitamin C: 2mg | Calcium: 548mg | Iron: 3mg

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

    Course Chicken, Dinner, Entree, 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.



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  • Vanilla Bean Whipped Cream Recipe – Oh Sweet Basil

    Vanilla Bean Whipped Cream Recipe – Oh Sweet Basil

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    It’s not just a vanilla bean whipped cream, it’s hands down my most favorite thing ever to serve alongside desserts or even just to dip fresh berries in. And the best part? It’s just as easy as a plain whipped cream.

    Ingredients Needed for Vanilla Bean Whipped Cream

    You only need 4 ingredients for this luscious whipped cream! Here is your shopping list:

    • Heavy Whipping Cream: you’ll need a pint of whipping cream to make this recipe
    • Vanilla Bean Pods: if you don’t have vanilla bean pods, add a splash of vanilla extract
    • Powdered Sugar: also called confectioners’ sugar
    • Mascarpone: can be found in the grocery store near the ricotta cheese or cream cheese

    The measurements for each ingredient can be found in the recipe card below.

    A glass container of mascarpone vanilla bean whipped cream..

    How to Make Vanilla Bean Whipped Cream Recipe

    Making this vanilla bean whipped cream is just as easy as making regular whipped cream with just a couple extra steps.

    1. Beat the whipped cream with a hand mixer (or with the whisk attachment on a stand mixer) in a mixing bowl until soft peaks form. Don’t over whip!
    2. Add the vanilla beans (see next section for directions on scraping vanilla bean pods) and powdered sugar and beat until soft peaks form again.
    3. Beat until stiff peaks form.
    4. Serve on top of pies, cake, waffles, pancakes, or use as a dip for fresh fruit. Everything is better with a dollop of vanilla bean whipped cream!

    These instructions can also be found in the recipe card below. You can print or save the recipe there as well.

    How to Scrape Vanilla Bean Pods

    Place the bean pod on a cutting board and slice it lengthwise using the tip of a paring knife. Use the edge of the paring knife to scrape the length of the pod removing the seeds or beans as you go.

    A vanilla bean pod with the beans being scraped out with a knife.A vanilla bean pod with the beans being scraped out with a knife.

    Should I Use Powdered Sugar or Granulated Sugar in Whipped Cream?

    You can use either granulated or powdered sugar. I prefer to use powdered sugar because it’s so light and doesn’t weigh down the whipping cream. 

    Is Whipping Cream The Same As Heavy Cream?

    Whipping cream and heavy cream are the same thing. They both contain at least 36% or more milk fat, but the difference between whipping cream and heavy cream is that whipping tends to be more fluffy when whipped. But you can use them interchangeably.

    Is There a Substitute for Heavy Cream?

    There isn’t really a substitute for heavy cream when trying to make whipped cream. If you want to make a dairy-free whipped cream, you can use full-fat canned coconut milk and follow the instructions as written. 

    a close up picture of mascarpone vanilla whipped cream in a glass.a close up picture of mascarpone vanilla whipped cream in a glass.

    How to Store Whipped Cream

    Homemade whipped cream should always be stored in a sealed container in the fridge. You cannot let whipped cream sit out for an extended period of time or it will fall and get soupy. 

    Can Whipped Cream Be Made Ahead of Time?

    This whipped cream is quite stable so it can be made a day ahead of time and it will still hold up just fine.

    How Long Does Whipped Cream Last?

    If stored in an airtight container in the refrigerator, it will last up to 4 days.

    A glass filled with mascarpone vanilla whipped cream. It is fluffy and white.A glass filled with mascarpone vanilla whipped cream. It is fluffy and white.

    What Happens If You Over Beat Whipping Cream?

    When whipping cream is over beat, the fat molecules in the cream stick too closely together, creating lumps and giving the whipped cream a granular texture. It becomes like the consistency of butter.

    Is There Anything You Can Do To Fix Over Mixed Cream?

    Add a few drops of cream and use a hand whisk to gently whisk the cream in until it is smooth.

    a photo of a vanilla bean whipped cream on a plate next to several fresh berries and a bowl of berry sauce.a photo of a vanilla bean whipped cream on a plate next to several fresh berries and a bowl of berry sauce.

    Take your regular old whipped cream and pump some new life into it with some mascarpone and vanilla beans! This perfect vanilla bean whipped cream recipe is going to blow your socks off!

    Recipes that Can be Topped with Vanilla Bean Whipped Cream:

    Servings: 10

    Prep Time: 2 minutes

    Whipping time: 5 minutes

    Total Time: 7 minutes

    Description

    The best whipped cream you’ll ever eat is made by whipping up heavy cream and adding in luscious mascarpone and the insides of vanilla beans. It’s out of this world creamy and delicious!

    Prevent your screen from going dark

    • In a bowl, using a hand mixer, beat the whipped cream until soft peaks form. Over whipping will turn it to butter, so once it begins to thicken stop the mixer.

      2 Cups Heavy Whipping Cream

    • Add the vanilla bean and powdered sugar, then beat in until soft peaks are starting to form again.

      2 Vanilla Bean Pods, 1/2 Cup Powdered Sugar

    • Beat until stiff peaks. Serve immediately or store in an airtight container for up to 4 days.

    Serving: 0.5cupCalories: 188kcalCarbohydrates: 8gProtein: 1gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 54mgSodium: 13mgPotassium: 45mgSugar: 7gVitamin A: 700IUVitamin C: 0.3mgCalcium: 31mgIron: 0.1mg

    Author: Sweet Basil

    Course: 50+ Homemade Condiment Recipes, 500+ Best Dessert Recipes

    Cuisine: American

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  • Shrimp Bisque

    Shrimp Bisque

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    This shrimp bisque recipe is as easy as it is elegant!

    Made from a tomato and veggie base, aromatic herbs, and tender shrimp, this rich and creamy soup is a perfect starter or light main dish.

    It’s ready to enjoy in no time!

    a bowl of shrimp bisque with shrimp and chives on top

    Homemade Shrimp Bisque

    • Seafood bisques are tasty ‘retro recipes’ worth perfecting since they are so fancy and easy to make!
    • Ready in about 30 minutes, shrimp bisque is perfect as a special occasion soup but can also be served as a creamy bowl of comfort on a chilly day!
    • Serve this extra-rich and creamy shrimp bisque in smaller portions or bowls because a little goes a long way!

    Shrimp Bisque vs Shrimp Chowder

    Most bisque soups are smooth from pureed vegetables and supercharged with flavor best served in smaller portions.

    Chowders on the other hand, contain chunky bits of vegetables like potatoes, carrots, mushrooms, or meat and can be eaten in larger portions.

    half and half , broth , thyme , white wine , garlic , onion , bay leaf , celery , carrot , shrimp and tomato paste with labels to make Shrimp Bisque

    Ingredients for Shrimp Bisque

    Shrimp – Use fresh or frozen large or medium shell-on shrimp. Save the shells for the broth.

    Broth – Seafood or chicken broth can be used and is infursed with flavor from the shrimp shells. The veggies add flavor while cream adds richness and body to the broth.

    Sauteed Veggies – Onions, celery, and carrots (known as a mirepoix) provide the flavor base for many recipes. Leeks can be used in place of the onions.

    Variations – Use any variety of seafood like shrimp, crab, salmon, clams, or even lobster. Cook the shrimp with a pinch of Cajun seasoning in Step 2 for a little zesty heat.

    shelling shrimp to make Shrimp Bisque
    adding broth to shrimp to make Shrimp Bisque
    draining shrimp out of broth to make Shrimp Bisque

    How to Make Shrimp Bisque

    This shrimp bisque recipe is as easy as it is elegant!

    1. Cook Shrimp: In a medium pan, cook shrimp in butter and set aside.
    2. Prepare broth: Add the broth ingredients to the shrimp shells in a medium pot and boil for a few minutes and then let rest before straining (per recipe below).
    3. Cook the bisque: Cook onions, celery, and carrots until tender. Simmer with broth and seasonings until tender and then blend until smooth.
    4. Finish and serve: Stir in the cream and simmer a few minutes. Add chopped shirpm and serve.
    adding seasonings to broth and vegetables to make Shrimp Bisque
    blending Shrimp Bisque ingredients
    adding half and half to Shrimp Bisque

    Storing Shrimp Bisque

    Make up to a day ahead and the flavors will continue to blend! Store shrimp bisque in a covered container for up to 4 days.

    Shrimp bisque can be frozen for up to 3 months in a zippered bag. Reheat fresh or frozen bisque slowly on medium heat, stirring constantly to prevent it from separating.

    More Seafood Soup Recipes

    Did your family love this Shrimp Bisque? Leave us a rating and a comment below!

    a bowl of shrimp bisque with shrimp and chives on top

    5 from 1 vote↑ Click stars to rate now!
    Or to leave a comment, click here!

    Shrimp Bisque

    A creamy and flavorful biqsue recipe with a rich broth and lots of shrimp.

    Prep Time 20 minutes

    Cook Time 1 hour

    Total Time 1 hour 20 minutes

    Author Holly Nilsson

    • Peel the shrimp and reserve the shells.

    • In a medium saucepan, heat 1 tablespoon of butter over medium heat. Add the shrimp and cook for 3 to 4 minutes or until cooked through. Transfer shrimp to a bowl.

    • Add the white wine to the saucepan and let simmer for 2 minutes. Add the broth, bay leaf, and shrimp shells and bring to a simmer for 5 minutes, turn the heat off and cover. Let rest 15 minutes. Strain and reserve the broth.

    • Meanwhile, in a medium saucepan, melt 3 tablespoons of butter over medium head. Add the onions, celery, and carrot and cook until tender without browning, about 5 to 7 minutes. Add the garlic and cook for 1 minute more.

    • Add the shrimp broth, tomato paste, thyme leaves, salt, and pepper to taste and simmer uncovered for 25 minutes or until thickened.

    • Puree the soup with an immersion blender until smooth. Stir in the cream and simmer 5 minutes more.

    • Finely chop the shrimp and add it to the bisque. Garnish with chopped chives if desired.

    Leftover bisque can be stored in an airtight container in the fridge for up to 3-4 days. Reheat slowly on the stovetop, stirring constantly so bisque doesn’t separate. 

    Calories: 382 | Carbohydrates: 13g | Protein: 28g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 248mg | Sodium: 1196mg | Potassium: 719mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3458IU | Vitamin C: 7mg | Calcium: 206mg | Iron: 1mg

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

    Course Seafood, 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.

    easy to make Shrimp Bisque in bowls
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  • Sweet Potato Soup

    Sweet Potato Soup

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    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.

    bowls of Sweet Potato Soup with croutons
    • 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 in a Dutch oven

    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.
    cooked ingredients for sweet potato soup in a Dutch oven
    blending ingredients for sweet potato soup in a Dutch oven
    adding cream to sweet potato soup in a Dutch oven

    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.

    finished sweet potato soup in a Dutch oven

    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.
    bowl of Sweet Potato Soup with a spoon

    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!

    bowls of Sweet Potato Soup with croutons

    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

    Immersion Blender on white background

    a saucepan

    • 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.

    close up of spoonful of Sweet Potato Soup with a title
    close up of Sweet Potato Soup with croutons and a title
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  • Homemade Chicken Pot Pie

    Homemade Chicken Pot Pie

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    This cozy chicken pot pie recipe is the ultimate comfort food.

    A flaky crust is filled with a quick and creamy chicken and vegetable filling and then baked until golden brown and bubbly.

    plated Chicken Pot Pie

    A Family Favorite Recipe

    This chicken pot pie recipe is so good that my Mom requests it as her gift for special occasions!

    • Easy to make: Making pot pie from scratch takes time but it is easy to make.
    • Use leftovers: Use diced or shredded chicken or even leftover chicken or roasted vegetables.
    • Short cut crust: Pie pastry can be made from scratch or use packaged pie dough to make it faster.
    • Freezer friendly: Chicken pot pie can be made ahead of time and baked before serving or frozen either before or after baking.
    ingredients for chicken pot pie on a baking sheet

    Ingredients for Chicken Pot Pie

    Chicken – Use rotisserie chicken to make it fast or leftover chicken if you have it. If not, chicken breasts can be baked and shredded or substitute leftover turkey.

    Vegetables – I use fresh veggies like carrots, celery, and onion but you can skip the chopping and stir in 2 cups of frozen mixed vegetables in addition to the frozen peas. If you have leftover cooked/roasted vegetables, they can be added to this recipe.

    Cream Sauce – The sauce for this recipe is made with half and half and chicken broth and thickened with all-purpose flour. Poultry seasoning adds flavor, you can stir in additional seasonings like garlic powder or add fresh herbs.

    Pastry: Make a flaky homemade pastry from scratch, or keep it quick with prepackaged pie crust dough.

    cooked onions in butter in a white saucepan
    vegetables, flour and seasonings in a white saucepan
    a creamy sauce in a white saucepan
    a pot with peas, chicken and potatoes

    How to Make Chicken Pot Pie

    1. Prepare the dough: If making homemade pie dough, prepare the dough. Line a deep dish pie plate and refrigerate.
    2. Prepare the filling: Cook the vegetables and seasonings in butter (per the recipe below). Stir in flour. Stir in cream and broth and once thickened add the chicken, potatoes, and peas.
    3. Assemble Pie: Transfer the chicken pot pie filling into the prepared crust. Add the top crust and seal.
    4. Bake: Bake until the crust is golden brown.
    a baked chicken pot pie

    Holly’s Tips for Perfect Pot Pie

    • For a glossy, golden surface, brush the dough with an egg wash before baking.
    • Roll the top crust and seal the edges by folding the excess dough under. Cut small slits in the top to allow steam to escape.
    • Place foil around the edge of the pie to prevent the crust from overcooking or burning.
    • Allow enough time for the pie to cool so it thickens up a bit before serving.

    Reheating and Freezing

    Make ahead: This recipe can be made ahead of time. Prepare the filling and refrigerate for up to 2 days. Fill pastry-lined pans and bake as directed, allowing extra time if the filling is chilled.

    Freezing: This easy chicken pot pie is a great freezer meal and can be assembled and frozen. Thaw in the refrigerator and then bake as directed adding about 10 to 15 minutes to the cooking time. Lightly cover the crust with foil if it browns before the filling is heated through.

    Reheating: Chicken pot pie can be reheated in the oven or microwave, although the crust will soften in the microwave and won’t be flaky and crisp. Pot pie can also be warmed in the oven at 350°F until heated through.

    More Cozy Chicken Recipes

    Did you make this Chicken Pot Pie Recipe? Leave us a comment and a rating below!

    plated Chicken Pot Pie

    4.96 from 125 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Homemade Chicken Pot Pie

    Classic Chicken Pot Pie is loaded with chicken and vegetables in a creamy sauce, topped with a flaky crust, and baked until golden!

    Prep Time 20 minutes

    Cook Time 1 hour

    Rest Time 10 minutes

    Total Time 1 hour 30 minutes

    a saucepan

    Deep Dish Pie Plate with white background

    • Preheat oven to 400°F.

    • In a small saucepan, add diced potatoes and cover with water. Bring to a gentle boil over medium-high heat and cook covered until potatoes are tender, about 10 minutes. Drain well.

    • In a separate saucepan, melt butter over medium heat. Add onion, garlic, poultry seasoning, and thyme. Cook until softened, about 3-4 minutes. 

    • Add carrots and celery and cook until tender, about 5-6 minutes more. Stir in corn. Sprinkle flour over the vegetables and cook for 1 minute.

    • Gradually add the chicken broth and half and half, whisking until smooth after each addition to prevent lumps. Once all of the liquid is added bring to a boil and let boil while stirring for 1 minute.

    • Stir in the drained potatoes, chicken, and peas and cook for 1 minute more. Stir in parsley. Taste and season with salt and pepper.

    • Roll out the pastry crust and place it in a 9-inch deep-dish pie pan.

    • Pour the filling into the crust. Roll out the second pastry crust and place it on top of the filling. Crimp the edges to seal.

    • Whisk egg yolk with 1 tablespoon water and brush it over the pie crust. (Optional: Sprinkle with fresh herbs and/or a pinch of kosher salt if desired). Use a small knife to cut a few slits into the crust to allow steam to escape.

    • Bake 35-40 minutes. Cover the edges of the crust with foil during the last 15 minutes if needed to avoid over-browning.

    • Let the pie rest 10-15 minutes before cutting to thicken.

    Cut slits in the pastry to allow to vent. 
    Allow the pie to cool so it can set up a bit and isn’t runny.
    Brushing pastry with egg makes it shiny and golden.
    To Make Individual Pot Pies with Puff Pastry

    1. Increase liquid (broth/cream) by ¼ cup.
    2. Divide mixture over 6 oven-safe bowls.
    3. Cut a sheet of puff pastry into squares large enough to overhang about 1″ on each dish.
    4. Cut 4 slits in each piece to allow steam to escape. Drape puff pastry over bowls. Beat egg yolk with 1 tablespoon cream and brush over pastry.
    5. Bake 25 minutes or until golden. Rest 5-10 minutes before serving, filling will be very hot.

    Calories: 470 | Carbohydrates: 30g | Protein: 27g | Fat: 27g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 451mg | Potassium: 432mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2781IU | Vitamin C: 12mg | Calcium: 57mg | Iron: 3mg

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

    Course Chicken, Dinner, Entree, Lunch, Main Course
    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.

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    baked Homemade Chicken Pot Pie with a title
    Homemade Chicken Pot Pie in the pan and plated with a title

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    Holly Nilsson

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  • No Boil Crockpot Mashed Potatoes

    No Boil Crockpot Mashed Potatoes

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    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.

    No Boil Slow Cooker Mashed Potatoes with butter

    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 , butter , broth , salt and pepper , sour cream , garlic powder , parsley , and onion powder with labels to make No Boil Slow Cooker Mashed Potatoes

    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.

    potatoes and seasonings in the pot to make No Boil Slow Cooker Mashed Potatoes
    mashing No Boil Slow Cooker Mashed Potatoes in the pot

    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!

    No Boil Slow Cooker Mashed Potatoes in the pot

    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

    4 Qt Slow Cooker with white background

    • 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.

    No Boil Slow Cooker Mashed Potatoes in the pot with butter and writing
    No Boil Slow Cooker Mashed Potatoes with butter and a title
    mashing No Boil Slow Cooker Mashed Potatoes in the pot and finished dish with a title
    No Boil Slow Cooker Mashed Potatoes in the pot with writing

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