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  • Creamy High Protein Cottage Cheese Dip

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    This creamy cottage cheese dip is packed with protein and fresh herbs, blending up in minutes into a smooth, party-worthy dip that’s perfect for veggie trays and chips.

    Cottage Cheese Dip in a bowl with dillCottage Cheese Dip in a bowl with dill
    • Flavor: Smooth and tangy, with savory notes of onion, garlic, and dill, and a subtle ranch-style flavor.
    • Recommended Tools: A high-powered blender or food processor will help you achieve the smoothest texture.  
    • Swaps: I usually reach for pickle juice when I want a tangy dip that really stands out (especially for chips or sandwiches), and milk when I want a milder, creamier version. Adjust the amount added for a thicker or thinner dip.
    • Serving Suggestions: Make it a party tray by serving it in dip bowls and pairing it with veggies, tortilla chips, and pita bread. This dip is also great as a sandwich or wrap spread.
    cottage cheese , dill , parsley , garlic powder , onion powder , salt and pepper with labels to make Cottage Cheese Dipcottage cheese , dill , parsley , garlic powder , onion powder , salt and pepper with labels to make Cottage Cheese Dip

    Blend-Perfect Ingredients

    • Cottage Cheese: Use 2% or full-fat cottage cheese and let the cottage cheese sit at room temperature for 10 minutes to soften for a smoother texture. Opt for small curd cottage cheese for faster blending.
    • Spices: Replace onion powder with dried minced onion, which softens as it chills. Or swap garlic powder with fresh garlic, starting small and adjusting after chilling so it doesn’t overpower the dip.
    • Herbs: If using dried herbs, add them early to allow enough time for them to soften before serving. Dried dill has a stronger flavor than fresh, so measure carefully! Chop fresh herbs finely so every bite has a balanced flavor.
    • Milk or Pickle Juice: Add pickle juice for a tangier dip, milk for a milder flavor. Add slowly until it reaches your desired flavor and consistency.
    • Variations: For a ranch-style dip, add black pepper and chives (fresh or dried). For a lemon herb twist, stir in lemon juice and olive oil. Or add some heat with cayenne or jalapenos.
    adding seasonings to cottage cheese to make Cottage Cheese Dipadding seasonings to cottage cheese to make Cottage Cheese Dip
    adding dill and parsley to bowl to make Cottage Cheese Dipadding dill and parsley to bowl to make Cottage Cheese Dip
    mixed ingredients in bowl to make Cottage Cheese Dipmixed ingredients in bowl to make Cottage Cheese Dip

    From Curds to Creamy Cottage Cheese Dip

    1. Blend the cottage cheese with spices until smooth (full recipe below).
    2. Transfer to a bowl and stir in the herbs.
    3. Mix in pickle juice or milk if needed, then chill.

    Don’t skip the chilling, as it allows the dip to thicken and lets the flavors blend and deepen.

    • For a creamy dip, blend thoroughly. Blend, scrape the sides, and blend again.
    • If it’s too salty or tangy, blend in an additional spoonful of cottage cheese to balance the flavor.
    • For a thicker, spreadable dip, skip the milk and pickle juice and chill longer.
    • This dip is perfect to make ahead, as it’s best once chilled, and still great the next day.
    plated dish of Cottage Cheese Dip with veggiesplated dish of Cottage Cheese Dip with veggies

    Leftovers That Stay Creamy

    Store leftover dip in an airtight container in the fridge for up to 4 days. The dip can separate as it sits, so give it a quick stir before serving again. If it feels too thick after chilling, stir in a teaspoon of milk.

    It is not recommended to freeze this dip as the texture will change.

    Party Dip Lineup

    Did you enjoy this Cottage Cheese Dip Recipe? Leave a comment and rating 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

    Prep Time 10 minutes

    30 minutes

    Total Time 40 minutes

    • Add the cottage cheese, onion powder, garlic powder, and salt to a food processor or high-speed blender and blend until completely smooth and creamy, scraping the sides as needed.

    • Transfer to a bowl and stir in the parsley and dill.

    • If a thinner consistency is desired, blend in a small splash of pickle juice or milk until the dip reaches your preferred texture.

    • Taste and season with additional salt if needed. Chill for at least 30 minutes before serving.

    • Fresh herbs add the brightest flavor, but dried herbs work well and make this dip pantry-friendly.
    • Pickle juice adds a tangy kick, while milk keeps the flavor mild and creamy.
    • Serve with fresh vegetables, crackers, pita chips, or spread on sandwiches and wraps.
    • Keep leftovers in an airtight container in the refrigerator for up to 4 days. 

    Calories: 41 | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 7mg | Sodium: 198mg | Potassium: 53mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 0.1mg

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

    Course Appetizer
    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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  • Kick Up the Flavor With This Savory Seasoning

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    Seasoned Salt combines salt with a perfectly flavorful blend of herbs and spices. It is a quick and convenient way to season meats, vegetables, eggs, and everyday dishes with one quick shake.

    jar of Homemade Seasoned Salt with measuring spoon full

    What is Seasoned Salt?

    Seasoned salt (sometimes called seasoning salt) typically includes salt, garlic powder, and onion powder. From there, you can add other ingredients to suit your taste.

    • Flavor: This salt is my go-to and has the perfect combination of savory, slightly sweet, and smoky flavors 
    • Skill Level: No special tools or skills are needed for this DIY seasoned salt.
    • Serving Suggestions: This salt can be used in a variety of recipes. Sprinkle seasoned salt on eggs, grilled zucchini, salad dressings, chicken breasts (or baked chicken thighs), or any savory dish that needs salt and seasoning. You can add it before cooking or after (or both)!
    garlic powder , paprika , sugar , onion powder , salt , pepper with labels to make Homemade Seasoned Salt

    How to Make Seasoned Salt

    This couldn’t be easier; simply combine all of the ingredients in a bowl until well mixed.

    • Salt: For the best results, use a finer sized grains of salt. It will season more evenly and mix better with the spice additions. Make sure to use a thinner-grain pepper so it mixes in well!
    • Seasonings: Use sweet paprika for added warmth and color. Be sure to use garlic powder and not garlic salt, since the salt has already been added. Don’t forget the sugar, as this rounds out the flavor of the spices.

    Favorite Variations

    Whatever you are adding, just ensure the size of each ingredient is roughly the same for even distribution. To achieve this, use a spice grinder or a mortar and pestle before adding.

    • For Tex-Mex Seasoned Salt: Salt, garlic powder, onion powder, oregano, cumin, ground red pepper
    • For Mediterranean Seasoned Salt: Combine salt, garlic, and onion powders with ground rosemary and basil.
    • For an Italian seasoned salt recipe: Add in basil and oregano. I love adding this to Italian dressing!

    Storing Your Seasoning Salt

    Store seasoned salt in a labeled spice jar in a cool, dry cupboard for up to 6 months. Keep it away from moisture so it stays loose and fresh. If it clumps, give it a shake or break it up with a spoon.

    Pantry Spice Mix Favorites

    Did you enjoy this Homemade Seasoned Salt Recipe? Leave a comment and rating below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 5 minutes

    Total Time 5 minutes

    Keep seasoned salt in an airtight container in the cupboard for up to 6 months. 

    Calories: 7 | Carbohydrates: 1g | Sodium: 4651mg | Vitamin A: 165IU | Iron: 0.1mg

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

    Course Seasonings
    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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  • Buttered Noodles

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    Egg noodles are tossed in garlic butter and served with a dash of Parmesan cheese for this simple and comforting recipe.

    bowl of Buttered Noodles with parmesan
    • Flavor: Rich and buttery with tender noodles, a hint of garlic and pepper, and a touch of Parmesan.
    • Budget Tip: Toss in leftover meat and veggies from the fridge and make it a main dish.
    • Serving Suggestions: Use buttered noodles as a base for baked chicken thighs or garlic butter steak bites. 
    noodles , butter , parsley , garlic powder, salt and pepper with labels to make Buttered Noodles

    Ingredient Tips for Buttered Noodles

    • Egg Noodles: Thick and sturdy egg noodles are the pasta of choice for this recipe. You can use penne, rotini, bowties, or medium elbow pasta for this recipe in place of egg noodles.
    • Butter: Butter is rich, creamy, and adds flavor and texture to these noodles. We use salted butter in this recipe. If using unsalted butter, just don’t forget to add a pinch of salt.
    • Cheese: Parmesan is optional, but really makes the dish pop! No parm? Romano, Asiago, or even a sprinkle of mozzarella work well in its place.
    • Seasonings: Garlic powder, fresh parsley, and black pepper…that’s it!
    melting butter to make Buttered Noodles
    adding parsley to noodles to make Buttered Noodles

    How to Make Noodles with Butter

    1. Cook pasta al dente as per package directions.
    2. Drain, but don’t rinse the pasta (reserve some pasta water).
    3. Melt butter and garlic powder in the same pot.
    4. Stir in pasta and remaining ingredients.
    5. Toss noodles and season as desired (full recipe below).
    top view of Buttered Noodles in a bowl
    • Cooking pasta to ‘al dente’ ensures it retains its texture if there are leftovers.
    • Reserve a little pasta water in case it’s needed to thicken the garlic butter sauce.
    • Butter burns quickly, so be sure the stove is on medium heat.
    • To help the butter stick to your noodles, don’t rinse them!

    Next-Day Noodles

    Store leftover buttered noodles in the refrigerator in a covered container for up to 4 days. Add leftovers to a savory pasta e fagioli soup, or a deliciously filling turkey casserole. Or simply reheat them on the stove or in the microwave with a little butter to loosen the noodles!

    Freezing buttered noodles changes their texture once thawed. Since they’re so quick and easy, just start fresh!

    Easy Pasta Recipes You’ll Love!

    Did you make these Buttered Noodles? Leave a rating and comment below.

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    bowl of Buttered Noodles with parmesan

    5 from 26 votes↑ Click stars to rate now!
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    Buttered Noodles

    Make this simple and delicious recipe for buttered noodles for the perfect side dish or snack.

    Prep Time 10 minutes

    Cook Time 15 minutes

    Total Time 25 minutes

    • Bring a large pot of salted water to a boil. Add the egg noodles, reduce the heat to a low boil, and cook the pasta al dente according to the package directions.

    • Before draining the pasta, reserve ¼ cup of pasta water. Drain the pasta well, but do not rinse.

    • Place the pot back on the stove over medium heat and melt the butter and garlic powder.

    • Stir the cooked noodles, parsley, Parmesan cheese if using, and pepper. Toss to coat and season with additional salt if desired. Stir in a tablespoon or two of pasta water to reach desired consistency.

    • Don’t rinse the pasta, or the butter won’t stick as well.
    • Depending on what you are serving this side with, you can add more Parmesan cheese to taste.

    Calories: 299 | Carbohydrates: 41g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 100mg | Potassium: 145mg | Fiber: 2g | Sugar: 1g | Vitamin A: 312IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg

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

    Course Dinner, Lunch, Pasta, Side Dish, 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.

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  • Enchilada Sauce

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    About the author

    Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
    See more posts by Holly

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  • Roasted Cornish Hen

    Roasted Cornish Hen

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    Looking for a fancy recipe for a special occasion at home?

    This roasted Cornish hen recipe or “game hens” is simple to prepare, delicious, and as easy as it is elegant.

    Roasted Cornish Hen on vegetables
    • This recipe comes together in just one dish for easy cleanup.
    • Cornish game hens come out tender and juicy with crisp skin.
    • The juices from the game hens flavor the veggies for a cozy, delicious meal.
    • This recipe looks gourmet, but it’s as easy as could be!
    vegetables in a dish and hen on a plate to make Roasted Cornish Hen

    What You’ll Need for This Cornish Hen Recipe

    Cornish Hen: Cornish hens (aka game hens) are a breed of chickens that weigh about 1 ½ to 2 pounds as opposed to a regular chicken that weighs 4 or more pounds. Cornish hens are fully matured at a smaller weight, and the meat is super tender. You can most often find them at the grocery store in the freezer near the frozen turkeys.

    Rub: A simple mixture of olive oil and herbs flavor the skin. Rosemary, lemon zest, thyme, garlic powder, salt, and pepper create the perfect savory taste.

    Vegetables: Potatoes, carrots, and onions are added to the pan. Arrange the veggies around the hens, and once cooked, remove the hens and stir the veggies into all of the delicious juices for extra flavor!

    Variations

    Try tucking sprigs of fresh rosemary, thyme, or oregano amongst the veggies, or rub the outside of the hen with your favorite seasoning mix for a super savory skin!

    Chunks of zucchini, squash, brussels sprouts, or bell peppers can be added to the pan with the other veggies.

    spreading olive oil mixutre to make Roasted Cornish Hen

    How to Cook Cornish Hens

    1. Brush the hens with oil and season. Tuck wings under the bird and place them on a pan. Arrange vegetables around the cornish hens.
    2. Bake, uncovered according to recipe directions below.
    3. Remove hens from the oven and let them rest before serving.

    PRO TIP: Place the roasting pan under the broiler until the skin turns golden brown and gets crispy!

    Roasted Cornish Hen before cooking in a casserole dish

    Tips for Perfect Cornish Hen

    • For best results, rub some salt into the cavity of the hens to draw more moisture out while it roasts; this also helps season the meat a little more.
    • A few sprigs of fresh herbs or a slice of lemon can be added to the cavity as well.
    • If you save bacon grease, this is a perfect way to substitute bacon grease for the olive oil, adding another subtle layer of flavor!
    • The most important tip is to ensure that the chicken is cooked to a juicy 165°F. I remove the hens from the oven at 160°F as the temperature will continue to rise as they rest.

    Elegant Sides to Pair with Cornish Hens

    Did your family love this Roasted Cornish Hen recipe? Leave a comment and a rating below.

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    baked Roasted Cornish Hen in a casserole dish with potatoes and carrots

    4.99 from 437 votes↑ Click stars to rate now!
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    Roasted Cornish Hen

    Roasted Cornish hen is tender and juicy with a crispy, golden-brown skin.

    Prep Time 20 minutes

    Cook Time 55 minutes

    Rest Time 10 minutes

    Total Time 1 hour 25 minutes

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    Prevent your screen from going dark

    • Preheat oven to 450°F.

    • If using, toss the vegetables with 1 tablespoon olive oil and season with salt & pepper to taste. You can add herbs if you’d like.

    • In a small bowl, combine the remaining 2 tablespoons of olive oil and herbs. Brush hens with the olive oil mixture. Twist wings to tuck under the bird.

    • Place cornish hens in a 9×13-inch baking dish or on a rimmed baking sheet. Arrange the prepared vegetables around the hens and place in the oven. Reduce heat to 400°F.

    • Bake for 55 to 65 minutes or until the hens reach 165°F* with a thermometer. Ensure the thermometer does not touch the bone.

    • Transfer the hens to a serving plate and loosely tent with foil for 10 minutes.

    • Stir the vegetables into the juices on the pan. If needed, you can place them back into the oven as the hens rest. If the vegetables are cooked to your liking, turn the oven off and place them in the oven to keep warm.

    • Cut hens in half using kitchen scissors and serve with the vegetables.

    Cornish hens can range in size from 1.5 to 2.25lbs. Cooking time can vary slightly based on the size of your hens.
    Poultry should reach a final temperature of 165°F in the thickest part of the meat with the thermometer not touching the bone. I remove the hens from the oven at 160°F as they will continue to cook as they rest and will reach 165°F. 

    Calories: 568 | Carbohydrates: 6g | Protein: 39g | Fat: 42g | Saturated Fat: 10g | Cholesterol: 227mg | Sodium: 450mg | Potassium: 669mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5338IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 2mg

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

    Course Chicken, Dinner, Entree, Main Course
    Cuisine American

    © 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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  • Lemon Pepper Chicken

    Lemon Pepper Chicken

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    This lemon pepper chicken is as easy as it is delicious.

    Juicy chicken breasts are baked on a bed of zucchini and smothered in a tangy lemon sauce.

    plated Lemon Pepper Chicken with lemon slices

    This Lemon Pepper Chicken recipe is sponsored by McCormick.

    • Quick to prep, this dish comes together with basic pantry ingredients and a few minutes in the oven!
    • Lemon pepper chicken is simple to make and packed with flavor from a simple homemade seasoning.

    What You’ll Need For Lemon Pepper Chicken

    Chicken: I use boneless, skinless chicken breasts in this recipe. You can replace the chicken breasts with boneless chicken thighs—the cooking time will need to be adjusted.

    Seasoning: I make homemade lemon pepper seasoning since it has more flavor without being too salty. Ensure the lemon zest is dry if storing leftover seasoning or store it in the freezer.

    Sauce: Fresh, whole lemons give this sauce a fresh lemon flavor. It’s slightly thickened with flour and seasoned with a homemade lemon pepper blend.

    Stock/Wine: Use extra chicken stock or chicken broth instead of white wine if desired.

    Zucchini: Zucchini can be replaced with other colorful summer squashes or sliced mushrooms.

    McCormick black pepper, onion powder and other spices on a small cutting board

    How to Make Lemon Pepper Chicken

    1. Soften the zucchini slightly and transfer to a casserole dish.
    2. Brown the chicken and add it to the dish.
    3. Simmer the sauce in the same skillet and spoon it oveer the chicken.
    4. Bake until the chicken is cooked through (recipe below).
    Spooning sauce over Lemon Pepper Chicken

    Storage and Reheating

    • Store leftovers in a covered container in the refrigerator for up to 4 days.
    • Reheat sauce in a pan, whisking in a little milk to emulsify. Add chicken to the sauce and reheat on low until warmed through.
    • Freeze chicken and sauce separately in zippered bags for up to 1 month. Thaw overnight in the refrigerator before reheating.
    a dutch oven with lemon pepper chicken breasts and slices of lemon

    Tasty Chicken Dishes

    Did your family love this Lemon Pepper Chicken? Leave us a rating and a comment below.

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    a dutch oven with lemon pepper chicken breasts and slices of lemon

    4.94 from 15 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Lemon Pepper Chicken

    Tender juicy chicken in a tangy lemon sauce, baked to perfection!

    Prep Time 15 minutes

    Cook Time 35 minutes

    Total Time 50 minutes

    Skillet on white background

    2 QT Baking Dish with white background

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    Prevent your screen from going dark

    • Preheat the oven to 350°F  

    • In a bowl, combine zucchini, 1 teaspoon lemon pepper seasoning, and green onions.

    • In an ovenproof skillet, heat 1 tablespoon olive oil over medium high heat. Add the zucchini mixture and cook for 2 to 3 minutes or until slightly softened. Transfer to a 2-quart casserole dish or Dutch oven.

    • In a shallow bowl, combine flour and 1 ½ teaspoons of lemon pepper seasoning. Dip the chicken breasts in the flour mixture and shake to remove any excess (reserve the remaining flour to thicken the sauce).

    • Add the remaining olive oil to the skillet and brown chicken over medium-high heat until golden, about 3 minutes per side. Place on top of zucchini.

    • Place broth, wine, lemon juice, and 1 tablespoon of the leftover flour mixture and garlic powder in a jar and shake well to combine. 

    • Pour into the warm skillet while whisking and bring to a boil. Simmer 1 minute while whisking and scraping up any brown bits in the pan. Season with salt and pepper to taste. Spoon sauce over chicken breasts.

    • Cover and bake for 20 minutes. Remove cover and bake for an additional 10-15 minutes longer or until the chicken reaches 165°F.

    Zucchini can be replaced with 8 oz sliced mushrooms (or a combination of the two).
    Homemade Lemon Pepper Seasoning

    • 1 tablespoon lemon zest
    • ¾ teaspoon black pepper
    • ½ teaspoon salt (or to taste)
    • ¼ teaspoon onion powder
    • ¼ teaspoon garlic powder

    Combine the ingredients in a small bowl. To store leftover lemon pepper, spread the mixture onto a paper towel lined plate and allow it to dry overnight or until the lemon zest is completely dehydrated.

    Calories: 435 | Carbohydrates: 14g | Protein: 51g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 313mg | Potassium: 1083mg | Fiber: 1g | Sugar: 2g | Vitamin A: 345IU | Vitamin C: 14.9mg | Calcium: 38mg | Iron: 2.1mg

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

    Course Chicken, Dinner, 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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  • Crock Pot Chicken Alfredo

    Crock Pot Chicken Alfredo

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    Set it and forget it—Crock Pot Chicken Alfredo is a mid-week dinner winner.

    Seasoned chicken breasts are slow-cooked in an easy, homemade Alfredo sauce with loads of pasta and parmesan cheese.

    pot of Crock Pot Chicken Alfredo with a spoonpot of Crock Pot Chicken Alfredo with a spoon
    • Slow Cooker Chicken Alfredo is as delicious and simple!
    • It’s made with raw chicken breasts so it’s easy to prepare.
    • The crockpot does all of the work, this meal feels effortless.
    • This crowd-pleasing dish saves time, money, and clean up.
    • Add some garlic breadsticks and a crisp salad, and let everyone help themselves.
    pasta , half & half , chicken , broth , cream cheese , parmesan , nutmeg , onion powder , garlic powder and butter with labels to make Crock Pot Chicken Alfredopasta , half & half , chicken , broth , cream cheese , parmesan , nutmeg , onion powder , garlic powder and butter with labels to make Crock Pot Chicken Alfredo

    Ingredients for Crock Pot Alfredo

    Chicken: I love that the chicken goes in raw so there is no need to precook. Use boneless, skinless breasts about 5 to 6oz each. If they’re larger, cut them in half. Chicken thighs also work in this recipe.

    Pasta: Use your favorite noodles; I love medium-sized pasta, so the sauce can cling. Penne, fettuccine, bowtie, ziti, or larger shells are great options.

    Sauce: The sauce isn’t a traditional Alfredo sauce, but it is designed to stand up in the slow cooker. Use a block of cream cheese and half and half for a creamy texture, and add chicken broth for flavor and to help cook the pasta.

    Seasonings: Basic seasonings like garlic and onion powder add savory flavor to this crockpot Alfredo recipe.

    Variations

    • Add your favorite veggies with the pasta in Step 5—sliced mushrooms, broccoli florets, asparagus, or green peas are great.
    • If adding fresh spinach or diced tomatoes, add them just before serving as they only need a few minutes.
    • Switch up the flavor vibe and make a Cajun chicken Alfredo using homemade Cajun seasoning or add Italian seasoning or your favorite herbs.
    adding seasoned chicken , half and half , cream cheese to pot to make Crock Pot Chicken Alfredoadding seasoned chicken , half and half , cream cheese to pot to make Crock Pot Chicken Alfredo
    adding pasta to pot to make Crock Pot Chicken Alfredoadding pasta to pot to make Crock Pot Chicken Alfredo
    adding cooked chicken and cheese to pot to make Crock Pot Chicken Alfredoadding cooked chicken and cheese to pot to make Crock Pot Chicken Alfredo

    How to Make Crock Pot Chicken Alfredo

    1. Place seasoned chicken on the bottom of a crock pot.
    2. Top with cubes of cream cheese, half and half, and broth and cook (recipe below).
    3. Transfer chicken to a bowl and whisk sauce. Add pasta and cook until tender.
    4. Shred chicken and return to crock pot with cheese, butter, and nutmeg.
    creamy Crock Pot Chicken Alfredo in the potcreamy Crock Pot Chicken Alfredo in the pot

    Holly’s Pro Tips

    • Chicken breasts can range in size from 5oz to 10oz. If they’re really large, cut them in half before adding them to the slow cooker.
    • Slow cookers can vary so check the chicken early to ensure it doesn’t overcook.
    • Once you add the pasta, stir it right away so it doesn’t stick together.
    • Herbs like fresh parsley or basil are a delicious garnish along with freshly grated Parmesan cheese.
    • Crockpot liners will save on cleanup time.

    Storing and Reheating Chicken Alfredo

    Keep leftover crock pot chicken Alfredo in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave with a little milk mixed in to loosen the sauce. Freeze without the pasta in zippered bags for up to a month. Thaw and reheat and serve over fresh pasta, rice, or mashed potatoes.

    Easy Crockpot Dinners

    Did your family love this Crock Pot Chicken Alfredo? Leave a rating and a comment below.

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    Crock Pot Chicken Alfredo

    Crock Pot Chicken Alfredo combines tender chicken, cream cheese, and penne pasta in a rich, creamy sauce.

    Prep Time 15 minutes

    Cook Time 2 hours 15 minutes

    Total Time 2 hours 30 minutes

    4 Qt Slow Cooker with white background4 Qt Slow Cooker with white background

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    Prevent your screen from going dark

    • Place the chicken in the bottom of a 6qt slow cooker. Season with garlic powder, onion powder, and salt.

    • Top with the cubes of cream cheese. In a small bowl, combine cream and broth and pour over the chicken.

    • Cook on high for 2 hours or on low for 3 to 4 hours or until chicken is cooked through and reaches an internal temperature of 165°F.

    • Transfer the chicken to a bowl and cover to keep warm. Optional: Use a hand blender to mix the liquid remaining in the slow cooker for a smoother sauce.

    • Add the penne to the slow cooker, cover, and cook until tender, about 20 to 25 minutes more.

    • While the penne is cooking, use two forks to shred the chicken. Add the chicken, along with any juices, parmesan cheese, butter, and nutmeg to the slow cooker.

    • Stir to combine, taste, and season with additional salt and pepper.

    *Cook the pasta just until softened (al dente), as it will continue to cook while it rests.
    To thicken the sauce further, let it rest uncovered for a few minutes. To thin the sauce, add additional broth or water if needed.

    Calories: 666 | Carbohydrates: 49g | Protein: 41g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 158mg | Sodium: 788mg | Potassium: 741mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1010IU | Vitamin C: 2mg | Calcium: 297mg | Iron: 1mg

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

    Course Chicken, Dinner, Entree, Main Course, Slow Cooker
    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

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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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  • Shake and Bake

    Shake and Bake

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    Shake and bake chicken is a retro classic that never goes out of style!

    This copycat recipe is the perfect combination of bread crumbs, cornmeal, and a handful of savory herbs and spices.

    Shake and Bake on chicken
    • This mixture is perfect for crispy, flavorful baked drumsticks.
    • This multi-purpose shake and bake mixture addd robust, savory flavor to poultry, pork chops, and even fish.
    • So convenient. Make a double or triple batch and freeze for up to 6 months. Scoop out what you need for last-minute meals.
    • It’s perfect for road trips and picnics because it stays crispy even when it’s cold.
    bread crumbs , seasonings , eggs , oil , cornmeal , cornstarch , chicken with labels to make Shake and Bake

    Ingredients To Make Shake & Bake

    Seasoned Breadcrumbs: Breadcrumbs are the foundation for a good shake-and-bake recipe. A little bit of cornmeal adds flavor and keeps the coating extra crispy.

    Seasoning: The secret to this coating is in the seasonings. I use a blend I always have on hand but feel free to swap it up with your favorites.

    Chicken: Any chicken pieces work perfectly with Shake ‘n Bake! Breasts, legs, thighs, chicken tenders, and especially drumsticks will come out flavorful and juicy with a classic crunch.

    coating chicken in eggs and Shake and Bake
    chicken with Shake and Bake on a sheet pan
    cooked Shake and Bake chicken on a sheet pan

    How to Make Shake and Bake

    Homemade Shake ‘n Bake mix tastes way better than the store-bought version!

    1. Whisk all breadcrumb mixture ingredients except oil (recipe below) until well combined.
    2. Mix in oil.
    3. Beat egg and dip chicken into the egg and then the coating.
    4. Bake chicken until crispy and cooked through.
    • Dip the chicken in the coating mix twice for a thicker, crunchier crust.
    • Space out the chicken pieces on the baking sheet to ensure even cooking.
    • Chicken should always be cooked to an internal temperature of 165°F.
    • Allow chicken to rest for about 5 minutes before serving so the juices can recirculate back into the meat.
    jar of Shake and Bake and plated chicken with shake and bake

    Storing Shake and Bake Chicken

    • Keep leftover shake and bake chicken in a covered container in the refrigerator for up to 3 days.
    • Reheat pieces in the air fryer for the best, crispiest exterior.
    • Freeze cooled chicken for up to 3 months, thaw overnight in the refrigerator before reheating.

    Crispy and Crunchy Chicken

    Did your family love this Shake and Bake recipe? Leave us a rating and a comment below.

    Shake and Bake on chicken

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    Shake and Bake

    Homemade Shake and Bake is a simple blend of breadcrumbs and spices, perfect for creating a crispy, flavorful coating on chicken or pork.

    Prep Time 15 minutes

    Cook Time 25 minutes

    Total Time 40 minutes

    a rimmed baking pan

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    Prevent your screen from going dark

    • Preheat the oven to 400°F. Grease or line a rimmed baking sheet with parchment.

    • In a medium bowl, combine breadcrumbs, cornmeal, cornstarch, paprika, celery salt, onion powder, garlic powder, salt, pepper, and basil. Mix well.

    • Add the oil and mix until fully incorporated.

    • Whisk the egg and dip the chicken pieces into the egg.

    • Dip each chicken piece into the coating, gently pressing to adhere.

    • Place on prepared baking sheet and bake for 35 to 40 minutes or until crisp and the chicken is cooked through.

    • Boneless chicken breasts will need about 25 minutes in the oven.
    • This recipe makes enough coating for 3 pounds of chicken. Discard any remaining coating that has touched raw chicken.
    • Copycat Shake and Bake coating can be made ahead and stored in resealable bags in the freezer for up to 6 months until ready to use.

    Calories: 631 | Carbohydrates: 24g | Protein: 37g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 243mg | Sodium: 949mg | Potassium: 496mg | Fiber: 2g | Sugar: 2g | Vitamin A: 395IU | Vitamin C: 0.1mg | Calcium: 78mg | 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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  • Roasted Radishes

    Roasted Radishes

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    Roasted radishes are a savory side and a tasty switch from starchy potatoes.

    Fresh radishes are tossed in a light seasoning and roasted until tender-crisp on the outside and creamy on the inside.

    bowl of Roasted Radishes
    • This is a great way to use the abundance of radishes coming from your garden.
    • Roasting radishes intensify their natural sweetness while the savory seasonings temper the peppery bite.
    • Double up the recipe and serve them hot or cold in recipes all week long.
    • It makes a great low-carb appetizer served with a tangy veggie dip or as a side dish to any protein.
    oil , radishes , salt and pepper , garlic powder , butter , dill with labels to make Roasted Radishesoil , radishes , salt and pepper , garlic powder , butter , dill with labels to make Roasted Radishes

    What You’ll Need To Roast Radishes

    Radishes: Use regular red, French, or chopped daikon radishes, and make sure they’re roughly the same size so they cook uniformly.

    Oil: A bit of oil helps the seasonings stick and the radishes to caramelize.

    Seasonings: A sprinkle of dill, garlic powder, and salt and pepper is all this recipe needs.

    Variations

    • Make extra seasoning mix and roast radishes with halved Brussels sprouts, beets, carrots, fingerling potatoes, and zucchini coins.
    • Sprinkle parmesan cheese or bacon bits over the top before roasting to add bonus flavor to radishes and other veggies if desired.
    radishes in a bowl with seasoning to make Roasted Radishesradishes in a bowl with seasoning to make Roasted Radishes
    Roasted Radishes on a sheet panRoasted Radishes on a sheet pan

    How to Roast Radishes

    1. Season prepared radishes and spread them in a single layer on a baking sheet (recipe below).
    2. Roast until tender and toss with melted butter before serving.
    • Save on cleanup by lining the baking sheet with parchment paper and using two baking sheets to avoid overcrowding the radishes if necessary.
    • Broil roasted radishes for a minute to two for a smoky flavor and lightly charred edges.
    • Store-bought radishes are slightly drier and may need extra time, while garden radishes are more tender and can cook quicker. Check them early.
    • Keep leftover roasted radishes in a covered container in the refrigerator for up to 3 days.
    • Add leftovers to a hearty vegetable soup, or a loaded cauliflower salad.
    Roasted Radishes in a spoonRoasted Radishes in a spoon

    Delicious Roasted Vegetables

    Did you enjoy these Roasted Radishes? Leave a comment and rating below!

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    Roasted Radishes

    Roasted radishes are a delightful and easy side dish tossed with olive oil and seasonings, then roasted until tender and finished with a touch of butter.

    Prep Time 10 minutes

    Cook Time 20 minutes

    Total Time 30 minutes

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    • Preheat the oven to 400°F. Line a baking sheet with parchment paper.

    • Wash radishes and remove tops and bottoms. Cut larger radishes in half lengthwise.

    • In a mixing bowl, toss radishes with olive oil and seasonings.

    • Spread into a single layer on the prepared baking sheet and roast 20-25 minutes or until tender. Toss with butter before serving.

    Make sure to dry radishes with a towel before tossing with olive oil and seasonings.
    Cooking Time: Smaller radishes will cook faster. Store-bought radishes are slightly drier and may need extra time, while garden radishes are more tender and can cook quicker. Check them early.
    Leftovers will keep in an airtight container in the refrigerator for up to 3 days.  
     

    Calories: 76 | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 213mg | Potassium: 275mg | Fiber: 2g | Sugar: 2g | Vitamin A: 103IU | Vitamin C: 17mg | Calcium: 32mg | Iron: 0.5mg

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

    Course Appetizer, 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.

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  • Fish Taco Sauce

    Fish Taco Sauce

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    That fancy Fish Taco Sauce you love so much can be made right at home.

    This fresh and flavorful sauce is made with sour cream, a bit of mayonnaise, herbs and seasonings and it’s perfect to drizzle over your fave fish tacos!

    bowl of Fish Taco Sauce
    • It’s fresh, flavorful, and easy to make.
    • This versatile, Baja-inspired recipe is perfect for fish tacos!
    • It can be used for all kinds of fish, crispy shrimp, or even chicken tenders.
    • This dip can be mixed a couple of days ahead of time.
    Ingredients assembled to make Fish Taco Sauce

    Ingredient for Fish Taco Sauce

    • The Base: Sour cream adds tang, while mayonnaise adds richness. You can substitute plain Greek yogurt for sour cream.
    • Lime: Lime zest and fresh lime juice add the best flavor. If buying bottled lime juice, I find organic like this one tastes much closer to fresh and is worth the extra money.
    • Herbs: I love cilantro and it’s perfect in this recipe. If you can’t eat cilantro, you can use parsley in this recipe, although it will change the flavor of the sauce.
    • Seasoning: Spices like cumin, garlic powder, and smoked paprika add flavor. For heat, you can stir in cayenne pepper or finely diced jalapeno.
    ingredients for Fish Taco Sauce in a bowl

    How to Make Fish Taco Sauce

    1. Zest and juice the lime.
    2. Combine all ingredients in a bowl (recipe below).

    Drizzle on mahi-mahi tacos, shrimp tacos, or any other favorite taco recipe!

    Use it as a creamy dip for veggies or a dressing for slaw.

    Fish Taco Sauce in a bowl

    How to Store

    Keep fish taco sauce in a jar with a tight-fitting lid in the refrigerator for up to 5 days. For best results, shake or stir before serving again and refresh it with a little squeeze of lime juice.

    It Tastes Great With…

    Did you make this Fish Taco Sauce? Leave a rating and a comment below!

    Fish Taco Sauce in a white dish topped with chives

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    Fish Taco Sauce

    Homemade Fish Taco Sauce is creamy, tangy, & a little bit spicy. No cook and ready in minutes to drizzle over tacos, fried chicken, or use as a dip for fries.

    Prep Time 10 minutes

    Cook Time 5 minutes

    Chill Time 30 minutes

    Total Time 45 minutes

    Mixing Bowls on white background

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    • Zest ½ teaspoon zest from the lime. Juice 1 tablespoon of juice from the lime.

    • Combine all ingredients in a small bowl and whisk to combine. Refrigerate for at least 30 minutes before serving.

    • Drizzle over fish tacos (or any kind of tacos).

    Serve as a dip or dressing with any kind of taco or seafood, or even as a dip for chips or veggies.
    Plain Greek yogurt can be used in place of sour cream.
    Keep fish taco sauce in a jar with a tight-fitting lid in the refrigerator for up to 5 days. For best results, shake or stir before serving again.
     

    Calories: 128 | Carbohydrates: 3g | Protein: 1g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 20mg | Sodium: 75mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 312IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 0.4mg

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

    Course Dip, Dressing, Sauce
    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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  • Mahi Mahi Tacos

    Mahi Mahi Tacos

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    Mahi Mahi Tacos are a quick and easy summer dinner with lots of fresh flavors.

    Mahi Mahi fish filets are seasoned and grilled or baked to perfection tucked into tortillas and served with a scoop of pineapple salsa.

    Mahi Mahi Tacos with fruit salsa
    • It’s quick to make; while the fish is cooking, chop the ingredients for the salsa.
    • The fish is grilled but can also be baked in the oven.
    • It’s packed with fresh flavor and an easy fruit salsa.
    • Serve them in corn or flour tortillas on their own with a side of cilantro rice.
    ingredients to make Mahi Mahi Tacos

    Ingredients for Mahi Mahi Tacos

    Mahi Mahi: Sometimes called dorado, Mahi Mahi is great on the grill or baked. I use skinless filets.

    Seasoning: This homemade rub is so easy to make with chili powder, cumin, paprika, & garlic powder. For some extra heat add a bit of cayenne pepper. It can be replaced with a packet or homemade taco seasoning.

    Toppings:  Fish tacos are delicate so I prefer fresh toppings like fruit salsa. Try either mango salsa, pineapple salsa, or a fresh, crunchy coleslaw!

    fish on a baking sheet with ingredients in the back to make Mahi Mahi Tacos

    How to Make Mahi Mahi Tacos

    1. Season: Add oil and seasoning to the mahi mahi (recipe below).
    2. Cook: Bake or grill just until opaque and flaky. Once cooked, squeeze lime juice overtop.
    3. Serve: Serve in warmed corn or flour tortillas with your favorite toppings.

    To Grill Mahi Mahi: Grilling this fish gives those spices the added smoky flavor of the BBQ. Remember to cook the fish skin side down first (if the fish has skin). Then, flip it over and cook on the other side.

    To Bake Mahi Mahi: Place the fish on a baking sheet and cook for 12-14 minutes or until it reaches the desired temperature.

    cooked fish to make Mahi Mahi Tacos

    Toppings for Fish Tacos

    I love serving mahi mahi tacos with simple and fresh toppings. Here are my faves:

    open Mahi Mahi Tacos on a plate with tacos in the back

    Tips for the Best Mahi Mahi Tacos

    • Cook just until opaque. Thicker fillets will need a little more time in the oven or on the grill, a thinner fillet may need less time.
    • Cook fish skin-side down first. This will help create a crispy fish, and will also help to avoid overcooking.
    • If using frozen fillets, thaw before grilling or baking.

    Fresh and Flavorful Fish

    Did you love these Mahi Mahi Tacos? Be sure to leave a rating and a comment below. 

    three Mahi Mahi Tacos on a platter

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    Mahi Mahi Tacos

    Tender & flaky Mahi Mahi is seasoned, grilled, then stuffed into tortillas with delicious toppings!

    Prep Time 15 minutes

    Cook Time 15 minutes

    Total Time 30 minutes

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    • Heat the grill to medium-high heat. If using the pineapple salsa in the notes, prepare as directed and refrigerate.

    • In a small bowl, combine chili powder, paprika, cumin, garlic powder, salt, and pepper.

    • Dab the mahi mahi filets with a paper towel and brush them with olive oil. Sprinkle with the seasoning mixture.

    • Grill the fish filets for about 3-4 minutes skin side down (if fish has skin). Flip the fish over with a spatula and cook an additional 3-4 minutes or until the fish reaches 140°F.

    • While the fish is cooking, heat the tortillas according to package directions.

    • Remove fish from the grill or oven and squeeze lime over top. Break fish apart into chunks and serve in tortillas with desired toppings.

    To Bake: Preheat the oven to 425°F. Place the filets on a baking sheet and bake for 12-17 minutes or until the fish reaches 140°F.
    Thinner filets will cook faster, while thicker filets will need more time.
    When grilling, cook fish skin-side down first. 
    Pineapple Salsa (optional)
    2 cups pineapple, diced
    1 red bell pepper, diced
    ¼ cup red onion, minced
    1 jalapeño, seeded & minced
    ½ lime juiced
    3 tablespoons cilantro chopped
    ½ tablespoon olive oil
    ½ teaspoon cumin
    Combine all ingredients in a bowl and add salt to taste. Gently stir and rest 30 minutes before serving.
    Nutritional values do not include toppings. 

    Calories: 268 | Carbohydrates: 27g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 93mg | Sodium: 461mg | Potassium: 707mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1083IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 3mg

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

    Course Dinner, Entree, Fish, Lunch, 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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  • Potato Pancakes

    Potato Pancakes

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    These crispy Potato Pancakes are hard to resist.

    Shredded potato, onion, and seasonings come together to make pancakes that are browned and crisp.

    Serve them for breakfast, as a side, or even as a main dish!

    plated Potato Pancakes with sour cream
    • Inspired by Polish, Irish, and German heritage, they are universally loved as sweet or savory sides!
    • They use simple ingredients you likely have on hand.
    • Potato pancakes can be served as a main dish or as side dish.
    • Double up the recipe, they reheat well in the air fryer or in a skillet.
    shredded potatoes to make Potato Pancakes
    adding eggs and seasoning to shredded potatoes to make Potato Pancakes

    Ingredients for Potato Pancakes

    • Potatoes: Use starchy potatoes, such as Russets, as they give a crispy texture. Yukon golds will work as well but the potatoes have a different, slightly less fluffy, texture.
    • Onion: Use a sweet white onion in this recipe and grate it with the large holes on a box grater.
    • Eggs/Flour: Eggs and flour help hold these pancakes together. Gluten-free flour works just fine for these potato pancakes. Depending on the potatoes, you may need a little bit more or less.
    • Oil: I use vegetable oil to fry the potato pancakes as it has a higher smoke point than butter or olive oil.
    • Variations: Much like mashed potato pancakes, you can add various cheeses, seasonings, fresh herbs, or bacon bits to the potato mixture.

    Serving Suggestions

    Toppings: jalapenos, bacon bits, shredded cheddar, or chives.

    Sauce: applesauce, ketchup, or sour cream.

    adding Potato Pancakes to the frying pan
    frying Potato Pancakes

    How to Make Potato Pancakes

    1. Grate potatoes and onions, and squeeze out the liquid.
    2. Whisk the remaining ingredients (recipe below) in a large bowl until smooth.
    3. Stir in potatoes and onions until thoroughly combined.
    4. Fry portions of potato mixture in oil, gently pressing them into disks as they cook.

    Serve with sour cream or apple sauce, or enjoy them on their own.

    Holly’s Tips

    • choose Russet potatoes or baking potatoes for the best results
    • shred the potatoes with the large holes on a box grater or use a grater blade on a food processor
    • squeeze as much moisture from the onion/potatoes as possible
    Potato Pancakes with dip

    Storing Potato Pancakes

    • Keep leftovers in an airtight container in the fridge for up to 5 days and reheat them in the toaster, the air fryer, or in a dry skillet.
    • Freeze cooked or uncooked potato pancakes for up to 6 weeks between sheets of parchment paper in a freezer bag.

    Delish Potato Dishes

    Did you make these Potato Pancakes? Leave a rating and a comment below.

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    Potato Pancakes

    Perfectly crispy potato pancakes are great for breakfast or served as an easy side dish!

    Prep Time 30 minutes

    Cook Time 30 minutes

    Total Time 1 hour

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    • Peel the potatoes. Grate the potatoes and onion with the large holes of a box grater.

    • Add the potatoes and onion to the center of a clean kitchen towel. Close the towel and twist it to remove as much moisture as possible.

    • In a large bowl, combine eggs, flour, kosher salt, garlic powder, and black pepper. Whisk until smooth and no flour lumps remain.

    • Add the potato mixture to the bowl and mix well to combine.

    • Heat the oil in a 12-inch skillet over medium-high heat.

    • When the oil is hot add four ¼ cup-sized scoops of the potato mixture into the hot oil. If you do not hear a sizzle when the potato mixture is added, the oil is not hot enough.

    • Use a spatula to gently press the potato mixture down to form a pancake.

    • Cook for 3-5 minutes per side or until deep golden brown, adding more oil if needed.

    • Transfer to a paper towel lined plate and sprinkle with salt to taste.

    • If desired, serve with applesauce or sour cream.

    As batches of potato pancakes are cooking they can be kept warm in a 275°F oven.
    Shredded hash browns can be used in place of potatoes, omit the salt from the recipe.

    Serving: 6g | Calories: 120 | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 210mg | Potassium: 342mg | Fiber: 1g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg

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

    Course Breakfast, Side Dish
    Cuisine American, German

    © 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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  • Grilled Chicken Sandwich

    Grilled Chicken Sandwich

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    These grilled chicken sandwiches are a go-to meal for us all year long!

    Marinated chicken breasts are grilled until tender, topped with a quick homemade honey mustard sauce, and finished with our favorite fresh toppings.

    Grilled Chicken Sandwich with pickles
    • This chicken sandwich recipe is simple to make and great to prepare ahead of time.
    • It’s a quick and fresh meal that is satisfying.
    • The marinade is delicious and makes the chicken tender and juicy.
    • Change it up by adding crisp bacon, cheese, or your favorite fresh toppings like lettuce and tomato.
    pouring sauce on chickent to make Grilled Chicken Sandwich

    Ingredients For Grilled Chicken Sandwiches

    Chicken: Use boneless skinless chicken breasts or boneless skinless chicken thighs in this recipe. Pound chicken breasts to an even thickness and if they’re extra large, they can be cut in half.

    Marinade: The marinade is made with a light-flavored oil, such as vegetable oil or olive oil. Cider vinegar tenderizes the chicken, while brown sugar helps it caramelize.

    Buns: I love either toasted hamburger buns or brioche. If you’re feeling fancy, you can brush the buns with garlic butter before toasting.

    Sauce: The sauce is a simple homemade honey mustard style sauce and it’s delicious. You can add any sauce you’d like BBQ sauce or aioli.

    ingredients to make a Grilled Chicken Sandwich

    How to Make a Grilled Chicken Sandwich

    1. Make the marinade. Pound the chicken. Add to the marinade.
    2. Preheat the grill and cook the chicken (recipe below).
    3. Add the grilled chicken breast to the bun with lettuce, pickles, and slices of tomato or onion. Drizzle with sauce and enjoy.

    Serve with sweet potato fries, grilled corn on the cob, or coleslaw.

    Toppings

    • lettuce, tomato slices, red onion
    • honey mustard, aioli, mayo
    • mozzarella, cheddar
    top view of open Grilled Chicken Sandwich

    Tips for Success

    • Use a meat mallet to pound the chicken to ½-inch thickness.
    • Marinate for 30 minutes or up to 4 hours. Any longer than that and the meat won’t have the same consistency after cooking since the marinade will start to “cook” the meat.
    • Cook grilled chicken breast just until the chicken reaches 165°F.
    • To broil in the oven, adjust the rack to 4 inches below the broiler. Broil for 5-7 minutes per side.

    Did you make these Grilled Chicken Sandwiches? Be sure to leave a rating and a comment below! 

    Grilled Chicken Sandwich with pickles

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    Grilled Chicken Sandwich

    These grilled chicken sandwiches are perfect for a hot summer day, served with a fresh salad or grilled veggies!

    Prep Time 15 minutes

    Cook Time 15 minutes

    Marinate Time 30 minutes

    Total Time 1 hour

    Meat Tenderizer with white background

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    Prevent your screen from going dark

    • Place the chicken breast on a cutting board and lightly cover with plastic wrap. Use the flat side of a meat mallet to pound chicken breasts to ½-inch thickness.

    • Combine all marinade ingredients in a bowl or freezer bag. Add chicken and toss well to combine. Marinate for at least 30 minutes or up to 4 hours.

    • Preheat the grill to medium-high heat (375°F).

    • Remove the chicken from the marinade allowing excess to drip off and discard the marinade.

    • Add the chicken to the grill and cook for 5-6 minutes per side or until no pink remains and the chicken reaches an internal temperature of 165°F.

    • While chicken is cooking, brush the cut side of the buns with olive oil and place face down on the grill. Cook until lightly toasted.

    • Spread each bun with honey mustard and add lettuce, tomatoes and onions if desired. Top with chicken and serve.

    If your chicken breasts are larger, they can be cut to make 4 portions.
    Do not overcook the chicken, it is pounded to cook evenly and only needs about 10-12 minutes.
    Chicken breasts can be replaced with boneless skinless chicken thighs.
    Homemade Honey Mustard: Combine ⅓ cup mayonnaise, 1 ½ tablespoons yellow mustard, 1 ½ tablespoons honey &  ½ teaspoon garlic powder.
    Leftover chicken can be stored for up to 4 days in an airtight container. 

    Calories: 452 | Carbohydrates: 31g | Protein: 41g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 109mg | Sodium: 823mg | Potassium: 692mg | Fiber: 1g | Sugar: 9g | Vitamin A: 51IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 2mg

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

    Course Chicken, Dinner, Entree, Main Course
    Cuisine American

    © 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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  • The Best Roasted Cauliflower

    The Best Roasted Cauliflower

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    I’ve never been this excited about a simple veggie before. I’ve found the secret to the best roasted cauliflower ever!

    No fancy ingredients are needed; cauliflower, oil, salt & pepper – it’s the method below that really makes best cauliflower in the oven!

    plate of The Best Crispy Roasted Cauliflower
    • The method in this recipe is somewhat unique but paired with the tips below, you’ll have the best ever cauliflower (just look at the photo above!).
    • I’ve shared my tips below for perfect roasted cauliflower – simple but effective.
    • It’s simple to make with just a few ingredients.
    • It comes out crisp and browned with lots of flavor.
    cauliflower on a cutting board to make The Best Crispy Roasted Cauliflower
    a bowl of cauliflower florets being seasoned for roasting

    How to Roast Cauliflower

    1. Preheat oven & baking sheet (recipe below).
    2. Make sure cauliflower florets are dry (they will steam instead of roast if they have moisture)!
    3. Break off large florets and use a knife to cut a flat edge. Add to a bowl and drizzle with seasonings & oil.
    4. Place flat sides-down on the preheated baking sheet and bake without turning until crispy. Serve warm.

    Use fresh cauliflower for the best results. While you can roast frozen cauliflower, it doesn’t brown as well and has a softer texture.

    Raw Cauliflower on a baking sheet

    Holly’s Tips For Roasted Cauliflower

    Dry the Cauliflower: The cauliflower should be very dry (no water from washing!) so it doesn’t steam. If time allows, wash and shake dry up to 2 days before roasting or use prewashed florets.

    Cut a Flat Side: Place each floret flat side down so it gets nice and brown.

    Generously oil the cauliflower for best results.

    High-Temperature: The key to caramelization (and flavor) is ensuring that the outside has a chance to brown before the inside overcooks so cook at a high temperature (425°F).

    Preheat the Pan: Place the empty pan in the oven to preheat while you prepare the cauliflower. Setting the florets on a hot pan ensures they crisp and brown beautifully.

    Do Not Stir or Flip: Just like when you make fried mushrooms, it takes some time to develop a nice crust. Let the underside of the cauliflower get a nice crust without stirring it.

    Crispy Roasted Cauliflower on a baking sheet

    Variations

    • Once roasted, sprinkle the cauliflower with parmesan cheese or a squeeze of lemon juice and a sprinkle of parsley before serving.
    • Change up the seasonings to your liking! Try lemon zest, a dash of paprika, or even curry powder.
    • Other vegetables can be added to the pan like carrots or asparagus.

    More Cauliflower Favorites

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    The Best Crispy Roasted Cauliflower on a plate

    5 from 52 votes↑ Click stars to rate now!
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    The Best Roasted Cauliflower

    Oven-roasted cauliflower turns out crispy & caramelized every time! With just 4 simple ingredients, this healthy side dish can be enjoyed all year long.

    Prep Time 5 minutes

    Cook Time 20 minutes

    Total Time 25 minutes

    a rimmed baking pan

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    Prevent your screen from going dark

    • Preheat oven to 425°F. Place an empty baking sheet in the oven to preheat while you prepare the cauliflower.

    • Break off large florets of cauliflower and use a knife to cut a flat edge.

    • Place the cauliflower in a large bowl or container with a lid. Add oil and seasonings and shake very well to coat. If the head of cauliflower is extra-large, you may need extra oil.

    • Remove the hot baking sheet from the oven and place the cauliflower florets, flat sides down, on the heated baking sheet.

    • Place in the oven and roast 15-20 minutes without turning the cauliflower. Larger florets or cauliflower steaks may need extra time.

    • Serve warm.

    Dry Cauliflower: Moisture from washing will cause this dish to steam. Buy prewashed florets or wash them the day before cooking if possible. Otherwise, shake it very well or even spin it a little at a time in a salad spinner until dry.
    Cut a Flat Side: The flat side of each floret will go onto the pan and this will help it reach a deep golden brown color. Generously Oil the cauliflower for best results.
    High-Temperature: Cooking at a high temperature (425°F) ensures lots of color, which makes for lots of flavor. The key to caramelization is ensuring that the outside has a chance to brown before the inside overcooks.
    Preheat the Pan: Place the empty pan in the oven to preheat while you prepare the cauliflower. Setting the florets on a hot pan ensures they crisp and brown beautifully.
    Do Not Stir or Flip: Just like when you make fried mushrooms, it takes some time to develop a nice crust. Let the underside of the cauliflower get a nice crust without stirring it.

    Calories: 99 | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 43mg | Potassium: 434mg | Fiber: 3g | Sugar: 3g | Vitamin C: 69mg | Calcium: 32mg | Iron: 1mg

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

    Course Side Dish
    Cuisine American

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

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  • Blackened Chicken

    Blackened Chicken

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    This blackened chicken recipe is made with a blend of savory spices, dried herbs, and just a touch of heat. It’s pan-fried to perfection for a delicous meal.

    It’s delicious, healthy, and can be enjoyed on its own or over a salad.

    sliced Blackened Chicken on a plate
    • This blackened chicken recipe uses a homemade seasoning blend that is packed with flavor. You can adjust the salt and the heat to your preference.
    • It’s easy to pan-fry and cook in minutes with a flavorful blackened crust.
    • Serve it right out of the pan or slice it and enjoy over salad or pasta. This recipe also makes a great blackened chicken sandwich with a slice of cheddar and some coleslaw.
    • Double up on the blackened rub seasoning it’s great on fish, burgers, or meatballs.
    chicken , oil and seasoning to make Blackened Chicken with labelschicken , oil and seasoning to make Blackened Chicken with labels

    Ingredients for Blackened Chicken

    Chicken – Use large boneless, skinless chicken breasts or skinless chicken thighs. Pat them dry to ensure the blackened seasoning adheres properly, and they crisp nicely. Chicken cutlets can also be used in this recipe.

    Blackened Seasoning — Flavorful spices like paprika, cumin, oregano, garlic, and onion powder create the base, while cayenne and chili powder add a kick. Feel free to adjust the seasonings (this spice blend can be made low-sodium if needed). For a milder version, replace the cayenne with black pepper.

    Sugar – Brown sugar helps the blackened seasoning glaze onto the chicken, but you can use maple syrup or honey. Even a sugar-free sweetener like Monk fruit or Stevia in place of sugar will work!

    one skillet Blackened Chickenone skillet Blackened Chicken

    How to Make Blackened Chicken

    1. Prepare the blackened seasoning mix and set aside, as per the recipe below.
    2. Slice chicken breasts in half horizontally and rub the seasoning over both sides of the pieces.
    3. Pan-fry chicken in oil on medium heat until blackened and cooked through.
    4. Let chicken rest for 5 minutes before serving.

    Serving Suggestions

    • Chop or slice the chicken and add it to a salad – it’s great on cobb salad.
    • Slice after cooking to make tacos, top with cabbage and pineapple salsa.
    • Make a blackened chicken sandwich in a hamburger bun with a slice of cheddar and a scoop of slaw.
    • Serve it with a side of green beans or broccoli. For starch, we love to pair it with roasted sweet potatoes.
    Blackened Chicken cooked on a plateBlackened Chicken cooked on a plate

    Leftover Chicken?

    Keep leftover blackened chicken in a covered container in the refrigerator for up to 4 days or freeze cooled portions in zippered bags for up to one month.

    Ways to Use Blackened Chicken

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    Blackened Chicken

    Blackened chicken is seasoned with a bold blend of spices and pan-fried until charred and crispy on the outside.

    Prep Time 15 minutes

    Cook Time 15 minutes

    Total Time 30 minutes

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    • In a small bowl, combine the spice mixture. Set aside.

    • Cut the chicken breasts in half horizontally to create 4 thinner chicken fillets.

    • Rub the blackened seasoning over both sides of the chicken.

    • Heat the olive oil in a 12-inch cast iron skillet over medium heat.

    • Once hot, add the chicken and cook for about 4-6 minutes per side or until blackened and cooked through.

    You can use a premade blackened seasoning if you prefer. Premade seasonings tend to be saltier. 
    Cook the chicken to an internal temperature of 165°F.
    Leftovers can be stored in an airtight container in the fridge for up to 4 days. 
    To bake in the oven:

    1. Preheat the oven to 425°F.
    2. Prepare the chicken as directed and rub it with oil and then the seasoning.
    3. Place the chicken in a baking dish and bake for 17 to 20 minutes or until cooked through. 

    Calories: 235 | Carbohydrates: 3g | Protein: 24g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 429mg | Potassium: 475mg | Fiber: 1g | Sugar: 1g | Vitamin A: 786IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg

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

    Course Chicken, Dinner
    Cuisine American

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

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  • Chicken Fried Chicken

    Chicken Fried Chicken

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    Chicken fried chicken is made from crispy fried chicken breasts topped with a savory country-style gravy!

    Chicken Fried Chicken with mashed potatoes and gravy
    • It’s the ultimate comfort food. Crispy, savory, and delicious!
    • The chicken comes out tender and juicy with a crunchy coating.
    • This recipe uses ingredients you likely have on hand.
    • Chicken fried chicken is loved by the whole family – I mean, what’s not to love.

    Chicken Fried Chicken vs. Fried Chicken

    Fried chicken is made with bone-in chicken pieces coated in flour and fried (or oven-fried).

    Chicken fried chicken is made from boneless pieces that are flattened and double-dipped in flour, eggs, and flour again before being cooked, so it’s extra crunchy!

    milk , salt and pepper , cayenne pepper , paprika , garlic powder , flour , eggs , chicken with labels to make Chicken Fried Chickenmilk , salt and pepper , cayenne pepper , paprika , garlic powder , flour , eggs , chicken with labels to make Chicken Fried Chicken

    Ingredients for Chicken Fried Chicken

    • Chicken: Chicken fried chicken is made with boneless and skinless chicken breasts or chicken breast cutlets. It’s also great with chicken thighs.
    • Seasoned Coating: I use all-purpose flour as the base of the coating, and, while it’s not traditional, I add a bit of cornstarch to make it extra crispy—this comes from my crispy chicken sandwiches, which has one of my favorite crispy coatings.
    • White Gravy: The gravy is simple with flour and milk. The flavor comes from the brown bits in the pan from frying the chicken and lots of black pepper.

    We love chicken fried chicken with gravy over waffles or homemade buttermilk biscuits.

    coating Chicken Fried Chicken in egg mixture and flourcoating Chicken Fried Chicken in egg mixture and flour
    coated chicken on a sheet pan to make Chicken Fried Chickencoated chicken on a sheet pan to make Chicken Fried Chicken
    cooking Chicken Fried Chicken in the pancooking Chicken Fried Chicken in the pan
    Chicken Fried Chicken on a sheet panChicken Fried Chicken on a sheet pan

    How to Make Chicken Fried Chicken

    1. Prepare bowls of seasoned flour, whisked eggs, and milk (recipe below).
    2. Dredge chicken pieces in seasoned flour, the wet batter, and back into the flour again.
    3. Cook chicken in hot oil in a skillet until golden brown on both sides.
    4. Transfer pieces to a paper plate to drain. Season if desired.

    Heat the oil a little hotter than 350°F (I heat to 375°F) and use a thermometer to ensure it stays at 350°F while cooking the chicken.

    adding flour to pan to make Chicken Fried Chickenadding flour to pan to make Chicken Fried Chicken
    gravy in a skillet for chicken fried chickengravy in a skillet for chicken fried chicken

    How to Make the Gravy

    Chicken fried chicken wouldn’t be the same without a delicious peppery white gravy!

    1. Drain most of the oil from frying the chicken, leaving 1/4 cup and the brown bits and in the pan.
    2. Add the flour and cook for a few minutes. Gradually whisk in the milk and cook until the gravy is thickened. Season with salt and pepper and serve over chicken.

    Our Fave Fried Chicken

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    Chicken Fried Chicken with mashed potatoes and gravyChicken Fried Chicken with mashed potatoes and gravy

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    Chicken Fried Chicken

    This Southern-inspired recipe creates perfectly crispy chicken fried chicken with savory and creamy gravy.

    Prep Time 20 minutes

    Cook Time 30 minutes

    Total Time 50 minutes

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    • If using chicken breasts, cut the breasts in half horizontally. Pound the chicken breasts or cutlets to ¼ inch thickness. Marinate for 1 hour (per the notes) if desired. Remove from the marinade and pat the chicken dry with a paper towel. Discard the marinade.

    • Combine 1 cup flour, corn starch, pepper, salt, garlic powder, paprika, and cayenne pepper in a bowl.

    • Whisk eggs, ½ cup milk, and 1 tablespoon of the dry mixture in a small bowl.

    • Dredge the chicken breasts in the dry mix. Shake off any excess mixture and dip the chicken into the wet batter. Dip back into the dry mixture and gently press to coat the chicken. Let the coated chicken rest for 10 minutes.

    • Pour ½-inch of vegetable oil into a deep pan and heat the oil to 375°F (the temperature will drop a bit as you add the chicken, you want to cook the chicken at 350°F).

    • Gently place the chicken into the hot oil, 2 at a time. Cook until golden brown on one side, about 3-4 minutes. Flip the chicken and continue cooking until the second side is browned and the internal temperature is 165°F, about 2 to 4 minutes more. Ensure the oil temperature remains at 350°F between batches of chicken.

    • Transfer fried chicken to a clean baking rack and season with additional salt if desired.

    Gravy

    • Drain the oil from the pan, leaving the brown bits and ¼ cup of oil in the bottom. Heat over medium heat.

    • Add ¼ cup flour and cook for 2 to 3 minutes.

    • Add in milk a little at a time, stirring after each addition. Continue adding milk to reach the desired consistency – you may not need all of it.

    • Bring to a boil and let simmer 2 minutes. Taste and season generously with salt & pepper.

    • Serve the gravy over the chicken.

    Marinade (optional)
    1 cup buttermilk
    1 teaspoon hot sauce such as Frank’s
    ½ teaspoon garlic powder
    ½ teaspoon salt
    To keep cooked chicken warm if frying in batches, preheat oven to 200°F. Place fried chicken on a wire rack over a baking sheet and keep warm for up to one hour to maintain crispness without drying. 
    For a smooth gravy, add a little bit of the milk at a time and stir after each addition. It will initially seem thick and pasty, but it will thin out with each addition. Be sure to season generously.
    Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat under the broiler or in an air fryer to keep it crispy. 

    Calories: 715 | Carbohydrates: 54g | Protein: 42g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 234mg | Sodium: 1373mg | Potassium: 695mg | Fiber: 2g | Sugar: 8g | Vitamin A: 756IU | Vitamin C: 0.1mg | Calcium: 225mg | Iron: 2mg

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

    Course Chicken, Dinner, Entree
    Cuisine American

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

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  • The Best Ham Glaze

    The Best Ham Glaze

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    This Ham Glaze adds the most beautifully delicious sticky exterior to any baked ham recipe!

    For a beautifully sweet-salty flavor, this ham glaze recipe needs just a few minutes and a handful of ingredients.

    The Best Ham Glaze on ham

    Ham Glaze Tips

    A ham glaze is really easy to make and adds the most delicious flavor to a roast ham.

    Score the ham: For the best results, score the ham or thin skin on top to allow the glaze to get into the meat, especially if you aren’t using a spiral ham. Spiral cut hams don’t need scoring as the glaze seeps between the slices naturally.

    Remove the rind if needed: Most store-bought hams come without the rind. If your ham has a tough, thick, leathery rind, remove it, as it won’t soften during cooking. Look for a fat layer underneath, and if it’s present, you can score it for better results.

    Ingredients for ham glazeIngredients for ham glaze

    How To Make A Glaze For Ham

    The ham glaze below needs just a handful of ingredients.

    • Sweet: The caramelization of the sugars creates a delicious, sticky exterior. This recipe uses brown sugar, but you can replace it with honey, melted apricot jam, or apple jelly.
    • Tangy: I most often use orange or pineapple juice. You can also replace it with apple juice.
    • Spices: I always add Dijon mustard to ham with a pinch of clove or ginger.

    When to Glaze the Ham?

    Glaze the ham about 20-30 minutes before it’s done cooking (when it reaches about 115 to 120°F on a meat thermometer) to avoid burning the sugars. Use a brush to generously apply the glaze on the outside, and you can repeat the basting for extra flavor.

    Glazing a ham with a brushGlazing a ham with a brush

    Did your family enjoy this homemade Ham Glaze? Leave us a rating and a comment below!

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  • Twice Baked Potatoes

    Twice Baked Potatoes

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    Twice Baked Potatoes are a favorite side dish and great to make ahead.

    A baked potato shell is stuffed with fully loaded cheesy mashed potatoes and baked until hot.

    The can be prepared ahead of time, freeze well, and can even be baked from frozen.

    plated Twice Baked Potatoes

    Twice Baked Potatoes Are Doubly Delicious

    • Baked potatoes are scooped, mashed and filled in this easy recipe.
    • Twice Baked Potatoes are as easy to make as they are yummy!
    • These can be prepared days ahead of time and baked from frozen.
    • They’re an inexpensive way to feed a crowd, add anything you’d like to the mix!

    The Best Potatoes for Stuffing

    Russet or baking potatoes are the best potatoes for twice-baked potatoes. Their thick skins hold up well to stuffing, while the flesh is starchy and perfect for mashing.

    While russet potatoes are my preference, this recipe will work with almost any variety of potatoes; however, the texture can vary with other types.

    twice baked potatoes ingredientstwice baked potatoes ingredients

    How to Make Twice-Baked Potatoes

    1. Bake the potatoes: Use the oven, microwave, or air fryer to bake potatoes until tender.
    2. Cut each potato in half lengthwise and scoop out the insides with a spoon.
    3. Mash the potatoes and stir in the add-ins, spoon it back into the skins and sprinkle with cheese.
    4. Bake until heated through.

    Make it a Meal: Change up the mashed potato filling with some optional additions or leftovers. Stir in some ground beef (or leftover taco meat), cooked chicken, steamed vegetables or broccoli.

    twice baked potatoes uncooked in pantwice baked potatoes uncooked in pan

    Prep Ahead or Freeze Twice-Baked Potatoes

    Prepare the twice-baked potato recipe as directed below including filling the skins with the mashed potato mixture.

    • Fridge: Place the prepared potatoes in an airtight container and refrigerate for up to 2 days before baking. If they are cold from the fridge, they may need an extra 5-7 minutes of baking time.
    • Freezer: Cool the prepared potatoes completely and freeze on a baking pan. Once frozen, the potatoes can be stored in a container or freezer bag.
    • Bake From Frozen: Preheat the oven to 350°F. Place the potatoes on a baking sheet and bake for 35-40 minutes or until heated through.

    Tips for Perfect Potatoes

    • Starchy potatoes like russet or baking potatoes are best in this recipe.
    • Leave at least 1/8 to ¼-inch of a shell so the skins don’t break or crack.
    • Adding ¼ cup spreadable cream cheese (any flavor, herb, and garlic is a favorite) is optional but delicious.
    • To make filling easy, place the prepared filling in a freezer bag, snip the corner off, and squeeze it into the skins.

    More Potato Recipes You’ll Love

    Did your family love these Twice Baked Potatoes? Leave us a rating and a comment below!

    plated Twice Baked Potatoesplated Twice Baked Potatoes
    5 from 117 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Twice Baked Potatoes

    Fluffy potatoes with bacon, cheddar cheese, and chives are baked until golden. These creamy twice-baked spuds are the perfect side dish or lunch!

    Prep Time 15 minutes

    Cook Time 1 hour 15 minutes

    Total Time 1 hour 30 minutes

    Potato Masher with white backgroundPotato Masher with white background

    • Preheat the oven to 375°F. Scrub the skin of the potatoes and poke them all over with a fork. Bake the potatoes in the oven for 50-60 minutes or until tender. Allow them to cool until they’re cool enough to handle.

    • Slice each potato in ½ lengthwise. Scoop out the potato flesh leaving a ⅛-inch shell.

    • In a large bowl, combine the potatoes, sour cream, butter, garlic powder, salt, and pepper. Mash with a potato masher until smooth adding warm milk as needed to create a creamy fluffy texture. You may not need any or all of the milk.

    • Fold in chives, bacon, and ¾ cup cheddar cheese.

    • Spoon the filling into each skin and sprinkle the remaining cheese on top.

    • Bake for 15-20 minutes or until heated through and cheese is melted.

    • Potatoes can also be baked in the air fryer or microwave.
    • Mash the potatoes while warm for the best consistency. Sour cream and butter may add just enough moisture; check the potatoes before adding extra liquid.
    • Be sure to leave at least 1/8 to ¼-inch shell, so the skins don’t break or crack.
    • Option: bake one extra potato in case one of the skins breaks.  The shells can be filled more if you have extra filling.
    • To make filling easy, place the prepared filling in a freezer bag and snip off the corner. Squeeze it into the shells.
    • Prep Ahead: Prepare and refrigerate for up to 2 days before baking. Chilled stuffed potatoes will need an extra 5-7 minutes of baking time.
    • Freezer: Cool the prepared potatoes completely and freeze on a baking pan. Once frozen, the potatoes can be stored in a container or freezer bag.
    • Bake From Frozen: Preheat the oven to 350°F. Place the potatoes on a baking sheet and bake for 35-40 minutes or until heated through.

    Calories: 222 | Carbohydrates: 16g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 214mg | Potassium: 412mg | Fiber: 1g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 5mg | Calcium: 133mg | Iron: 0.9mg

    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.

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    Holly Nilsson
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  • Twice Baked Potatoes

    Twice Baked Potatoes

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    Twice Baked Potatoes are a favorite side dish and great to make ahead.

    A baked potato shell is stuffed with fully loaded cheesy mashed potatoes and baked until hot.

    The can be prepared ahead of time, freeze well, and can even be baked from frozen.

    plated Twice Baked Potatoes

    Twice Baked Potatoes Are Doubly Delicious

    • Baked potatoes are scooped, mashed and filled in this easy recipe.
    • Twice Baked Potatoes are as easy to make as they are yummy!
    • These can be prepared days ahead of time and baked from frozen.
    • They’re an inexpensive way to feed a crowd, add anything you’d like to the mix!

    The Best Potatoes for Stuffing

    Russet or baking potatoes are the best potatoes for twice-baked potatoes. Their thick skins hold up well to stuffing, while the flesh is starchy and perfect for mashing.

    While russet potatoes are my preference, this recipe will work with almost any variety of potatoes; however, the texture can vary with other types.

    twice baked potatoes ingredientstwice baked potatoes ingredients

    How to Make Twice-Baked Potatoes

    1. Bake the potatoes: Use the oven, microwave, or air fryer to bake potatoes until tender.
    2. Cut each potato in half lengthwise and scoop out the insides with a spoon.
    3. Mash the potatoes and stir in the add-ins, spoon it back into the skins and sprinkle with cheese.
    4. Bake until heated through.

    Make it a Meal: Change up the mashed potato filling with some optional additions or leftovers. Stir in some ground beef (or leftover taco meat), cooked chicken, steamed vegetables or broccoli.

    twice baked potatoes uncooked in pantwice baked potatoes uncooked in pan

    Prep Ahead or Freeze Twice-Baked Potatoes

    Prepare the twice-baked potato recipe as directed below including filling the skins with the mashed potato mixture.

    • Fridge: Place the prepared potatoes in an airtight container and refrigerate for up to 2 days before baking. If they are cold from the fridge, they may need an extra 5-7 minutes of baking time.
    • Freezer: Cool the prepared potatoes completely and freeze on a baking pan. Once frozen, the potatoes can be stored in a container or freezer bag.
    • Bake From Frozen: Preheat the oven to 350°F. Place the potatoes on a baking sheet and bake for 35-40 minutes or until heated through.

    Tips for Perfect Potatoes

    • Starchy potatoes like russet or baking potatoes are best in this recipe.
    • Leave at least 1/8 to ¼-inch of a shell so the skins don’t break or crack.
    • Adding ¼ cup spreadable cream cheese (any flavor, herb, and garlic is a favorite) is optional but delicious.
    • To make filling easy, place the prepared filling in a freezer bag, snip the corner off, and squeeze it into the skins.

    More Potato Recipes You’ll Love

    Did your family love these Twice Baked Potatoes? Leave us a rating and a comment below!

    plated Twice Baked Potatoesplated Twice Baked Potatoes
    5 from 126 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Twice Baked Potatoes

    Fluffy potatoes with bacon, cheddar cheese, and chives are baked until golden. These creamy twice-baked spuds are the perfect side dish or lunch!

    Prep Time 15 minutes

    Cook Time 1 hour 15 minutes

    Total Time 1 hour 30 minutes

    Potato Masher with white backgroundPotato Masher with white background

    • Preheat the oven to 375°F. Scrub the skin of the potatoes and poke them all over with a fork. Bake the potatoes in the oven for 50-60 minutes or until tender. Allow them to cool until they’re cool enough to handle.

    • Slice each potato in ½ lengthwise. Scoop out the potato flesh leaving a ⅛-inch shell.

    • In a large bowl, combine the potatoes, sour cream, butter, garlic powder, salt, and pepper. Mash with a potato masher until smooth adding warm milk as needed to create a creamy fluffy texture. You may not need any or all of the milk.

    • Fold in chives, bacon, and ¾ cup cheddar cheese.

    • Spoon the filling into each skin and sprinkle the remaining cheese on top.

    • Bake for 15-20 minutes or until heated through and cheese is melted.

    • Potatoes can also be baked in the air fryer or microwave.
    • Mash the potatoes while warm for the best consistency. Sour cream and butter may add just enough moisture; check the potatoes before adding extra liquid.
    • Be sure to leave at least 1/8 to ¼-inch shell, so the skins don’t break or crack.
    • Option: bake one extra potato in case one of the skins breaks.  The shells can be filled more if you have extra filling.
    • To make filling easy, place the prepared filling in a freezer bag and snip off the corner. Squeeze it into the shells.
    • Prep Ahead: Prepare and refrigerate for up to 2 days before baking. Chilled stuffed potatoes will need an extra 5-7 minutes of baking time.
    • Freezer: Cool the prepared potatoes completely and freeze on a baking pan. Once frozen, the potatoes can be stored in a container or freezer bag.
    • Bake From Frozen: Preheat the oven to 350°F. Place the potatoes on a baking sheet and bake for 35-40 minutes or until heated through.

    Calories: 222 | Carbohydrates: 16g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 214mg | Potassium: 412mg | Fiber: 1g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 5mg | Calcium: 133mg | Iron: 0.9mg

    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.

    close up of Twice Baked Potatoes with a titleclose up of Twice Baked Potatoes with a title
    Twice Baked Potatoes on a sheet pan with writingTwice Baked Potatoes on a sheet pan with writing
    cheesy Twice Baked Potatoes with writingcheesy Twice Baked Potatoes with writing
    Twice Baked Potatoes ingredients in a bowl and plated dish with a titleTwice Baked Potatoes ingredients in a bowl and plated dish with a title


    [ad_2]

    Holly Nilsson
    Source link