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  • Chicken Alfredo

    Chicken Alfredo


    This homemade chicken Alfredo recipe is ready in 30 minutes!

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

    Homemade Chicken Alfredo in the pan

    Chicken Fettuccine Alfredo is Easy!

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

    Ingredients for Chicken Alfredo

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

    How to Make Chicken Alfredo

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

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

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

    plated Chicken Alfredo with a fork

    Tips for the Best Creamy Chicken Alfredo

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

    More Perfect Pasta Recipes

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

    Homemade Chicken Alfredo in the pan

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    Homemade Chicken Alfredo

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

    Prep Time 15 minutes

    Cook Time 20 minutes

    Total Time 35 minutes

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

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

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

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

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

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

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

    • Garnish with additional parmesan cheese and parsley if desired.

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

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

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

    Course Chicken, Dinner, Entree, Main Course, Pasta
    Cuisine American

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





    Holly Nilsson

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  • Lasagna Soup

    Lasagna Soup

    This lasagna soup recipe is a delicious soup with all of the flavors of our favorite lasagna recipe.

    Zesty Italian sausage is simmered in a rich tomato broth pasta. It’s all topped with a blend of cheeses and fresh herbs.

    bowls of Lasagna Soup

    What is Lasagna Soup?

    • This lasagna soup recipe turns our favorite lasagna recipe in slurp-able soup.
    • It’s prepared in just one pot – less dishes and less mess.
    • This soup is versatile; stir in bell peppers, zucchini, or mushrooms.
    • It can reheats and freezes well.
    ingredients for lasagna soup

    Ingredients for Lasagna Soup

    Meat – Italian sausage adds lots of flavor however you can use ground beef or ground turkey. In a pinch, toss in a bag of frozen meatballs.

    Broth – The base of this soup is beef broth and tomato sauce (or marinara sauce). A can of diced tomatoes adds a bit of texture and a thicker consistency.

    Vegetables – Onion, bell peppers, and spinach add flavor. Stretch the soup even further with kale, sliced mushrooms, or zucchini.

    Pasta – I use regular lasagna noodles and break them into bite-sized pieces. Replace it with any medium pasta shape – try penne, rigatoni, rotini, or shells.

    Toppings – My favorite topping is ricotta cheese. Top with cheese mixture including parmesan cheese and shredded mozzarella, and garnish with fresh parsley and basil.

    It’s really easy to make ricotta cheese at home! No special tools are required – you’ll need milk, cream, vinegar, & salt. Find my easy ricotta cheese recipe here.

    cooked meat in a dutch oven for lasagna soup
    Lasagna Soup ingredients in a pot
    Lasagna Soup ingredients in a pot

    How to Make Lasagna Soup

    1. Brown the meat with onion and garlic in a large soup pot or Dutch oven.
    2. Add the broth ingredients and simmer per the recipe below.
    3. Add pasta and simmer until tender. Stir in spinach if using.
    4. Ladle into bowls and top with ricotta cheese, parmesan cheese, some freshly chopped herbs, and a sprinkle of red pepper flakes.

    If you’d prefer, this soup can be cooked in the slow cooker.

    a large dutch oven of cooked lasagna soup

    FLAVOR BOOST: Buy a small piece of parmesan rind and add it to the soup in Step 3! Simmer the rind and remove/discard it before serving.

    What to Serve with Lasagna Soup

    Cheesy garlic breadsticks are a must for soaking up the savory broth, and a simple green salad will round out this family favorite! Have it with some homemade croutons on top, or top it with shredded mozzarella cheese. Make some homemade garlic bread for dipping and dinner is served.

    a ladle serving lasagna soup

    Storage and Leftovers

    • For planned leftovers: If you are planning leftovers or making this soup in advance, cook the pasta separately and add it to the soup just before serving. You can skip the extra 1 cup of water in the broth.
    • Store lasagna soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or the microwave.
    • Freeze leftover soup in zippered bags for up to 4 months.

    More Pasta Soup Recipes

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

    lasagna soup topped with ricotta cheese, basil and parsley

    5 from 47 votes↑ Click stars to rate now!
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    Lasagna Soup

    This lasagna soup recipe packs all of the goodness of a classic lasagna into a delicious one-pot dinner!

    Prep Time 20 minutes

    Cook Time 40 minutes

    Total Time 1 hour

    a large pot with a lid

    • Heat the pot over medium-high heat and add the sausage, onion, and garlic. Break it up with a spoon, cooking until no pink remains. Drain any fat.

    • Add the crushed tomatoes, diced tomatoes (with juices), beef broth, green pepper, seasonings, and 1 cup of water.

    • Bring to a boil, reduce the heat to medium low, and simmer covered for 15 minutes.

    • Add the lasagna pieces to the simmering soup and simmer covered for an additional 15 minutes or until the pasta is tender.

    • Remove from heat, stir in spinach, and let the soup rest for 5 minutes. Season with additional salt and pepper to taste.

    • Spoon into bowls and top as desired.

    Parmesan rinds can be purchased at the deli (and you can often buy a container of them for just a couple of dollars). Keep extras in the freezer to add to soups and sauces for flavor and richness.
    Optional Toppings: Ricotta cheese (recommended), Mozzarella Cheese, Ricotta Cheese, Parmesan Cheese, fresh basil, and parsley.
    Pasta can become mushy in soup if left in the soup for too long. If making ahead of time, cook the soup but don’t add the pasta. Pasta can be added as the soup is reheated.
    Italian Sausage adds great flavor, but you can use any ground meat and add a bit more Italian seasoning and salt.
    Fresh spinach can be substituted with kale (which will need to cook a bit longer) or frozen spinach.

    Serving: 1.66cups | Calories: 474 | Carbohydrates: 43g | Protein: 21g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 1327mg | Potassium: 1167mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1074IU | Vitamin C: 40mg | Calcium: 114mg | Iron: 4mg

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

    Course Dinner, Lunch, Pasta, Soup
    Cuisine American

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

    pot full of Lasagna Soup with a title
    plated Lasagna Soup with cheese and writing
    Lasagna Soup in the pot and plated with a title
    taking a spoonful of Lasagna Soup out of the pot with writing

    Holly Nilsson

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  • Mango Habanero Sauce

    Mango Habanero Sauce

    Mango habanero is sweet and spicy – perfect for chicken, wings, or shrimp!

    Sweet mangoes are simmered with habanero peppers and a little vinegar to create a one of a kind sweet-hot sauce.

    Mango Habanero Sauce in a glass and on a spoon

    Homemade Hot Sauce

    • If you love the mango habanero sauce at Buffalo Wild Wings or Dominos, now you can make it at home.
    • Just a handful of ingredients are you need.

    Ingredients for Mango Habanero Sauce

    Habanero Peppers – Habanero peppers are small peppers and they are much hotter than jalapeno peppers so use caution when handling them. Choose whole peppers in yellow, orange, or red – red being the hottest. Remove the membrane and seeds to tame the heat slightly, although they’ll still be spicy!

    Mango – Fresh or frozen mango chunks work in this recipe. Be sure fresh mangos are sweet and ripe.

    Base – Honey, vinegar, and lime juice help balance the habaneros and mango and thicken the sauce. Other sweeteners like maple syrup or brown sugar are acceptable, and red wine vinegar can be switched out for the apple cider variety. Lemon juice can be used if lime juice isn’t available.

    Variations – Kick up the heat and add a dash or two of Tabasco or some red pepper flakes.

    Habanero peppers contain oils that are very hot and can burn your skin or eyes, so use caution when working with them. I highly recommend wearing gloves when working with peppers (including jalapeno peppers) as the oils can be difficult to remove. Be mindful that the oils can also transfer to cutting boards, so use lots of hot, soapy water or wash them in the dishwasher.

    ingredients to make Mango Habanero Sauce

    How to Make Mango Habanero Sauce

    1. Combine the peppers, mango, and onion in a food processor and chop.
    2. Add garlic, salt, and honey and process until smooth (as per the recipe below).
    3. Simmer the mango puree and the remaining until thickened, about 15-20 minutes. Cool and refrigerate.
    adding ingredients to food processor to make Mango Habanero Sauce
    adding ingredients to processor to make Mango Habanero Sauce
    blending ingredients to make Mango Habanero Sauce
    Mango Habanero Sauce in the pot

    Ways to Use Mango Habanero Sauce

    Use habanero mango sauce as a glaze for meatballs, on grilled shrimp, baked salmon, chicken wings, or even as a drizzle over roasted veggies or a homemade cornbread casserole.

    Storing Mango Habanero Sauce

    Keep mango habanero sauce in a covered container in the refrigerator for up to a week. Make and freeze portions of mango habanero sauce in ice cube trays and pop out for stir fries, deviled eggs, or whip into an aioli as a dip or spread!

    More Savory Sauces

    Did your family love this Mango Habanero Sauce recipe? Leave us a rating and a comment below!

    Mango Habanero Sauce in a glass and on a spoon

    5 from 1 vote↑ Click stars to rate now!
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    Mango Habanero Sauce

    Put a twist on the classic dipping sauce with this flavorful mango habanero sauce.

    Prep Time 20 minutes

    Cook Time 25 minutes

    Total Time 45 minutes

    a saucepan

    • Add carrot, onion, and chiles to a food processor and pulse until chopped.

    • Add the mango, garlic, salt, and honey. Process until smooth, about 2 minutes, scraping the sides as needed.

    • Add the mango mixture to a small saucepan with vinegar and lime juice.

    • Bring to a boil over medium high heat. Reduce the heat to a simmer (medium low) and simmer for 15 to 20 minutes or until thickened. Cool and refrigerate.

    Safety Note: Habanero peppers contain oils that are very hot and can burn your skin or eyes, so use caution when working with them. I highly recommend wearing gloves when working with peppers (including jalapeno peppers) as the oils can be difficult to remove. Be mindful that the oils can also transfer to cutting boards, so use lots of hot, soapy water or wash them in the dishwasher.

    Calories: 55 | Carbohydrates: 13g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 594mg | Potassium: 190mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3159IU | Vitamin C: 30mg | Calcium: 18mg | Iron: 0.3mg

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

    Course Dip, 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.

    Recipe adapted from Habanero Mango Hot Sauce.

    Holly Nilsson

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  • Sticky Honey Chicken

    Sticky Honey Chicken

    This Sticky Honey Chicken recipe is a quick and easy skillet dinner.

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

    Serve over a bowl of rice for the perfect meal!

    plated Sticky Honey Chicken with rice

    A Quick Weeknight Meals

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

    Ingredients for Honey Chicken

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

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

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

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

    adding flour to chicken to make Honey Chicken
    sauce in the pan to make Honey Chicken

    How to Make Honey Chicken

    1. Season the chicken, toss it in cornstarch, and brown in a skillet.
    2. Whisk together the sauce ingredients, per the recipe below, and simmer in a skillet.
    3. Toss with chicken and garnish with green onions.

    Variations & Swaps

    • Swaps – Add red pepper flakes in place of sriracha. Replace garlic with ¾ teaspoon garlic powder. Fresh ginger is best in this recipe, but if needed, it can be replaced with ½ teaspoon ground ginger.
    • No chicken breast? Use shrimp, pork tenderloin, or chicken thighs.
    • Add chunks of bell pepper, onion, or pineapple.
    Honey Chicken in a pan with rice in the back

    Leftovers

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

    Make Take Out at Home!

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

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

    Honey Chicken in a bowl on rice

    5 from 93 votes↑ Click stars to rate now!
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    Sticky Honey Chicken

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

    Prep Time 20 minutes

    Cook Time 15 minutes

    Total Time 35 minutes

    Mixing Bowls on white background

    Skillet on white background

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

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

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

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

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

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

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

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

    Course Chicken, Dinner, Entree, Main Course
    Cuisine American, Asian

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

    Sticky Honey Chicken with a title
    Sticky Honey Chicken on rice with writing
    Sticky Honey Chicken in the pan with writing
    Sticky Honey Chicken in the pan and on rice with a title

    Holly Nilsson

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  • Shrimp Bisque

    Shrimp Bisque

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

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

    It’s ready to enjoy in no time!

    a bowl of shrimp bisque with shrimp and chives on top

    Homemade Shrimp Bisque

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

    Shrimp Bisque vs Shrimp Chowder

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

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

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

    Ingredients for Shrimp Bisque

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

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

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

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

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

    How to Make Shrimp Bisque

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

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

    Storing Shrimp Bisque

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

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

    More Seafood Soup Recipes

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

    a bowl of shrimp bisque with shrimp and chives on top

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

    Shrimp Bisque

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

    Prep Time 20 minutes

    Cook Time 1 hour

    Total Time 1 hour 20 minutes

    Author Holly Nilsson

    • Peel the shrimp and reserve the shells.

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

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

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

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

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

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

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

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

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

    Course Seafood, Soup
    Cuisine American

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

    easy to make Shrimp Bisque in bowls
    a bowl of shrimp bisque with shrimp and chives on top shown with a title
    creamy Shrimp Bisque in the pot with a title
    Shrimp Bisque in the pot and plated with a title

    Holly Nilsson

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  • Which Was The Greater Discovery – Butter Or Garlic

    Which Was The Greater Discovery – Butter Or Garlic

    Garlic bread is a delicious and a staple from Italian tables to the Olive Garden.  The combination of the two is a delight to the tongue, taste buds and tummy. But looking at them, which was the greater discovery – butter or garlic?

    Every year, over 8 million tons of butter are consumed worldwide. And in the US in 2022, about 1.06 million tons of butter were manufactured, up from 676,000 tons  in 2005. In 2021, world production of garlic was 28 million tons, with China alone accounting for 73% of the total. Garlic consumption has more than tripled in the United States since 1980 and now stands at about 2.5 pounds per capita. Around 24,000 to 26,000 acres of garlic are planted annually in the United States with a total production of around 200,000 tons.

    RELATED: What Is California Sober

    “Discovering butter is hands down the more important discovery, allowing for massive leaps in flavor and texture opportunities in both sweet and savory preparations. Don’t get me wrong, garlic is delicious, but replace it with another ingredient in most recipes and the result is still delicious. Try and replace butter and people start to complain. I’d say that speaks for itself” shared noted chef and educator Justin Khanna.

    Photo by Brodie Vissers via Burst

    Butter has many uses including a condiment or melted for frying or coating. Butter is also used in baking, such as in cakes and pastries, or for enriching sauces.  Garlic is used primarily to add a distinctive flavor.

    “Shallots are for babies; Onions are for men; garlic is for heroes.” Unknown

    Records show garlic has been cultivated in Mesopotamia for at least 4,000 years. Use of garlic in China and Egypt also dates back thousands of years. Well-preserved garlic was found in the tomb of Tutankhamun (King Tut) and used by the Greeks and Romans.

    “Garlic is the catsup of intellectuals.” Unknown

    Butter, according to author Elaine Khosrova goes back to Neolithic-era Africa 8,000 B.C  A later Sumerian tablet, dating to approximately 2,500 B.C., describes the butter making process starting from milking of cow. Contemporary Sumerian tablets identify butter as a ritual offering.

    In the Mediterranean, unclarified butter spoils quickly, unlike cheese, making it impractical in preserving the nutrients of milk. Ancient Greeks and Romans seemed to have considered butter a food fit more for the northern barbarians. A play by the Greek comic poet Anaxandrides refers to Thracians as boutyrophagoi, “butter-eaters”. In his Natural History, Pliny the Elder calls butter “the most delicate of food among barbarous nations” and goes on to describe its medicinal properties.

    RELATED: How To Be Discreet When Using Weed

    In an informal poll, butter slightly outpaced garlic, with more men voting for butter.  Surprisingly, they referenced the complexity of making the dairy product as opposed to just finding garlic.

    Tech engineer Brandon in Seattle sums up his thoughts with “Because it had a process which needed to be discovered. It also requires animal husbandry.”

    Sarah Johns

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  • Shrimp Zucchini Stir Fry

    Shrimp Zucchini Stir Fry

    If you like stir fry, you’ll love this shrimp zucchini pasta recipe!

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

    plated Shrimp Zucchini Pasta

    This post is sponsored by Walmart and SheKnows Media.

    Easy Shrimp Stir Fry

    • This dinner is made in just one skillet, which means less mess and fewer dishes.
    • Using ready-made spiral zucchini noodles and pre-shredded carrots makes prep extra fast.
    • Low carb and loaded with veggies and protein, shrimp zucchini pasta is a guilt-free dish that even the kids will love!
    Green Giant Veggie Spirals package

    Ingredients for Shrimp Zucchini Pasta 

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

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

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

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

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

    Shrimp Stir Fry with Zucchini Noodles in a pan

    How to Make Shrimp Zucchini Pasta

    This one-skillet dinner comes together in minutes!

    1. Prep zucchini spirals according to the package directions and set them aside.
    2. Cook shrimp until they’re just pink and set them aside.
    3. Sauté veggies until softened, and then add ginger and garlic.
    4. Add the sauce along with the shrimp and zucchini and cook until thickened.

    Storing Leftovers

    • Keep shrimp zucchini pasta in a covered container in the refrigerator for up to 3 days.
    • Reheat on the stovetop and add a dash or two of soy sauce or sriracha to refresh the flavors.

    More Delicious Stir Fry Recipes

    Have you tried this Shrimp Stir Fry with Zucchini Noodles? Leave a comment and rating below!

    plated Shrimp Zucchini Pasta

    5 from 22 votes↑ Click stars to rate now!
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    Shrimp Stir Fry with Zucchini Noodles

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

    Prep Time 15 minutes

    Cook Time 10 minutes

    Total Time 25 minutes

    Wok with white background

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

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

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

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

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

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

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

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

    • Green Giant makes beet, carrot, and butternut squash veggie noodles that can be used as an alternative to zucchini spirals.
    • If zucchini spirals aren’t available in the frozen food section, you can make your own with this easy zoodles recipe. 

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

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

    Course Entree, Main Course, Seafood
    Cuisine American, Chinese

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

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    Shrimp Zucchini Pasta cooked in the pot and plated with writing

    Holly Nilsson

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  • Stir Fry Sauce

    Stir Fry Sauce

    Skip the store bough bottles, making stir fry sauce at home is so easy!

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

    Stir fry sauce served over veggie and rice

    Homemade is Best!

    • This stir fry sauce recipe is versatile, easy, and flavor packed.
    • Tailor it to your likes – add a little heat or some extra sweetness if you’d like!
    • This sauce can go beyond a stir fry, heat and serve it over rice, or use it as a marinade for beef or pork.
    • Prep ahead and keep it in the fridge for easy meals!
    ingredients to make Stir Fry Sauce

    Ingredients in Stir Fry Sauce

    • Garlic & Ginger: Fresh garlic and ginger add the best flavor; if needed, substitute garlic powder and ground ginger.
    • Chicken Broth: Chicken stock or broth adds depth and flavor while a bit of water keeps the sauce from being too salty.
    • Soy Sauce: Essential for umami or savory flavor. I prefer low sodium to keep this stir fry sauce recipe from being too salty. If using regular soy sauce, use a bit less and add extra water.
    • Brown Sugar: This lightly sweetens the sauce, you can add more to taste. Use honey or maple syrup as substitutes.

    Variations – Don’t be afraid to add a little extra ‘zing’ like cayenne pepper or red pepper flakes, or even a squeeze of sriracha.

    Stir Fry Sauce in a jar with a label

    How to Make Stir Fry Sauce

    This stir-fry sauce recipe is so easy, simply shake and enjoy!

    1. Combine all ingredients in the recipe below in a jar with a tight-fitting lid and shake to mix.
    2. Refrigerate for up to one week.
    Stir Fry Sauce poured over vegetables in a frying pan

    Serving Suggestions

    • It’s perfect with almost any protein, from beef stir fry to tofu, chicken, or shrimp.
    • Use this easy stir-fry sauce with any variety of stir fry vegetables – try broccoli, mushrooms, onion, bell peppers, carrots, or snow peas/snap peas.
    • Whisk the sauce over medium-high heat in a small skillet until thickened, and pour over a bowl of rice or noodles as an easy side dish.
    • The cornstarch will settle to the bottom. Shake the jar vigorously to mix it back in before using.

    Savory Stir Fries

    Did you make this Stir Fry Sauce? Be sure to leave a rating and a comment below! 

    Stir fry sauce served over veggie and rice

    4.98 from 41 votes↑ Click stars to rate now!
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    Stir Fry Sauce

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

    Prep Time 10 minutes

    Cook Time 5 minutes

    Total Time 15 minutes

    Mason Jars with white background

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

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

    To Use Stir-Fry Sauce

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

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

    • Mix well with the meat and vegetables and serve.

    • The cornstarch will settle to the bottom of the jar. Shake the jar vigorously to mix it back in before use.
    • Use fresh ginger and garlic if possible, the flavor is so much better.
    • Add sriracha or chili flakes for a little bit of heat.
    • For a thicker sauce, add extra cornstarch or create a slurry.
    • To thicken the sauce further, combine equal parts of cornstarch and water and graudally add it to the simmering sauce while whisking.

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

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

    Course Dip, Dressing, Sauce
    Cuisine American, Asian

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

    Stir fry sauce being poured into a pan with veggies with text
    stir fry sauce being poured over veggies in a pan with text
    Stir fry sauce being poured over veggies with text
    Top image - stir fry sauce served over veggies and rice. Bottom image - stir fry sauce being poured over veggies in a pan.

    Holly Nilsson

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  • Tourtiere (Meat Pie)

    Tourtiere (Meat Pie)

    This homemade Savory Meat Pie recipe is a hearty dish that can easily be prepared ahead of time!

    Tender potatoes, onions, and seasoned ground meat are all nestled in a buttery, flaky crust for a truly comforting meal.

    savory Tourtiere Meat Pie

    What is Meat Pie?

    A meat pie can come in many variations depending on location including a shepherd’s pie, cottage pie, kidney pie, or a “pasty”.

    This Canadian meat pie, known as tourtiere, is made with pork, beef, or often veal and while it’s a favorite year-round – we especially enjoy it at Christmas time! It has some warm spices, including a hint of allspice and cloves, that give its distinctive flavor. This version doesn’t contain vegetables; however, finely diced carrots or mushroomed can be added.

    ingredients to make Savory Meat Pie-Tourtiere

    Ingredients for Meat Pie

    Crust – For this recipe, you can use a store-bought double pie crust or a homemade pastry crust.

    Meat – I use a combination of ground beef and pork. Veal is a common addition as well, feel free to use all pork, all beef, or whatever you have on hand!

    Spices – Both savory and warm spices give this meat pie its traditional flavor.

    Potatoes – Mashed potatoes are key in this recipe as they help with consistency and make the filling hold together.

    top view of ingredients in a pan to make Savory Meat Pie-Tourtiere

    How to Make Meat Pie

    Making a homemade meat pie is easy.

    1. Peel and dice a potato and set it in water to boil. Mash per the recipe below.
    2. Meanwhile, brown the meat with garlic and onion. Stir in the mashed potato, spices, and broth.
    3. Place the meat mixture in a pie crust and bake until golden brown.

    Serve with a slice of homemade garlic bread and a fresh tossed salad or cucumber tomato salad for a yummy meal!

    process of making a Savory Meat Pie-Tourtiere

    Tips for the Best Meat Pie

    • To save time, use a prepared pie crust and premake the filling. Or premake the entire pie and freeze (before baking) for later.
    • To avoid bursting at the seams, cut slits into the top of the pie to allow steam to escape.
    • Let the pie rest for 10-15 minutes to allow the juices to reabsorb and the pie to hold its shape better when sliced and served.

    Leftovers

    To Store: The best way to store a meat pie is to keep it in the pie pan, cover with foil, and store it in the refrigerator.

    To Reheat: Scoop a portion onto a microwave-safe plate and heat until piping hot.

    To Freeze: Cover it completely and label it with the date. Bake from frozen in the oven for up to an hour and 30 minutes or until it’s bubbly and the crust is browned.

    Savory Pie Recipes

    Did you enjoy this savory Tourtiere? Be sure to leave a rating and a comment below!

    Savory Meat Pie slice taken out of the pie to show filling

    4.96 from 122 votes↑ Click stars to rate now!
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    Tourtiere (Meat Pie)

    This easy meat pie has a hearty and delicious meat mixture that is baked inside a flaky pie crust!

    Prep Time 35 minutes

    Cook Time 1 hour 10 minutes

    Total Time 1 hour 45 minutes

    • Bring potato cubes to a boil in salted water. Simmer for 15 minutes or until tender. Drain well and mash.

    • While potatoes are cooking, brown ground beef, pork, onion, and garlic until no pink remains using a spoon to break it up. Add remaining ingredients (including mashed potatoes) except for pie crust and bread crumbs.

    • Bring to a boil, reduce heat and simmer 15 minutes or until thickened. Add 1 tablespoon of breadcrumbs to help the mixture hold together if needed. Cool for 20 minutes.

    • Preheat oven to 425°F.

    • Line a deep-dish pie plate with the dough and add the meat pie filling.

    • Add top crust and seal edges with a fork or your fingers. Add a few slits to allow steam to escape. If desired, whisk 1 egg with 1 tablespoon of water and brush the egg wash over the crust.

    • Bake for 45-55 minutes or until bubbly and crust is golden.

    • To save time use a prepared pie crust and premake the filling. Or premake the entire pie and freeze (before baking) for later! Then just bake as directed.
    • To avoid bursting at the seams, cut slits into the top of the pie to allow steam to escape.
    • Let the pie sit for 10-15 minutes to allow the juices to reabsorb and the pie to better hold its shape when sliced and served

    Serving: 1slice | Calories: 558 | Carbohydrates: 36g | Protein: 25g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 79mg | Sodium: 742mg | Potassium: 557mg | Fiber: 2g | Sugar: 1g | Vitamin C: 3mg | Calcium: 40mg | Iron: 4mg

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

    Course Beef, Dinner, Entree, Main Course
    Cuisine American, French

    © 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.

    Tourtiere Meat Pie with a title
    baked Tourtiere Meat Pie with writing
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    hearty Tourtiere Meat Pie and a slice on a plate with a title

    Holly Nilsson

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  • Bruschetta Recipe

    Bruschetta Recipe

    This bruschetta recipe is a family favorite and one I make often.

    Ripe tomatoes are diced and tossed with fresh basil, olive oil, garlic, and a splash of vinegar. It’s all spooned over garlic rubbed crostini.

    Make and serve bruschetta as a classic Italian-style appetizer.

    plated Bruschetta Recipe on bread pieces

    What is Bruschetta?

    When traveling in Italy, I started almost every meal with bruschetta. The best bruschetta recipe is fresh and simple.

    While the word bruschetta is thought of as the tomatoes, bruschetta refers to the preparation of the bread (cut, olive oil, and garlic rubbed), not the tomato topping.

    This Bruschetta recipe is easy to prepare. Toast slices of baguette and rub the bread slices with garlic and a drizzle of olive oil. The toppings can vary but often include fresh tomatoes & basil.

    ingredients to make Bruschetta on a wooden board

    Ingredients for Bruschetta

    Garden-fresh bruschetta is perfect as an appetizer, a side dish, or a snack served with crostini.

    Tomatoes – Use fresh ripe tomatoes, I choose Roma tomatoes or vine-ripened tomatoes but cherry tomatoes work as well. While dicing the tomatoes, place them in a colander to drain.

    Bread – Slices from a baguette, hold the toppings, and soak up the marinade. Once toasted, rub the bread with a fresh peeled clove of garlic before serving.

    Marinade – While some recipes use balsamic vinegar, red wine vinegar is more traditional. Use a great quality extra virgin olive oil and fresh basil.

    Extras – Finely diced cucumbers, minced red onion, slices of fresh mozzarella cheese, Greek olives, or parmesan cheese petals make bruschetta into a new appetizer every time!

    ingredients to make Bruschetta in a glass bowl

    How to Make Bruschetta

    1. Dice the tomatoes and lightly drain per the recipe below.
    2. Gently toss the tomatoes and basil with the remaining ingredients in a medium bowl.
    3. Slice the bread, place it on a baking sheet, and bake until toasted. Rub the warm bread with a clove of raw garlic.
    4. Spoon the tomato mixture overtop and enjoy.
    baked bread on a baking sheet to make Bruschetta

    Don’t Skip the Garlic!

    Don’t skip rubbing the warm, toasted baguette slices with fresh cloves of garlic. It adds so much flavor to this recipe. Once you try it, the garlicky warm toast will be a go-to for dipping in soups, serving snacks, or even avocado toast!

    fresh Bruschetta in a white bowl with tomatoes , bread and seosonings in the background

    Storing Bruschetta

    • Make the tomato mixture up to 4 hours in advance, the flavors will only get better!
    • The toasts can be made ahead of time and stored in an air-tight container. Ensure the bread is cooled before sealing or it won’t stay crisp. Leftover bread can be made into croutons.
    • The tomato mixture will last up to 3 days. Add it to sour cream for a quick dip, fold into an omelet, or mix it into deviled eggs!

    More Delicious Toast Toppers

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

    Bruschetta Recipe on bread pieces

    5 from 70 votes↑ Click stars to rate now!
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    Tomato Bruschetta Recipe

    Fresh ripe tomatoes are tossed with fresh basil and piled high on garlicky toasted bread.

    Prep Time 15 minutes

    Cook Time 10 minutes

    Chill Time 1 hour

    Total Time 1 hour 25 minutes

    • Dice tomatoes about ¼” and lightly drain.

    • Mix all ingredients and let stand at room temperature for at least 1 hour.

    • Slice the baguette, brush with olive oil, and toast or grill until lightly browned about 2-4 minutes.

    • Rub each toasted slice baguette with a clove of raw garlic. Top with tomato mixture.

    A sprinkle of parmesan cheese can be added to the bread before baking.
    Lightly drain tomatoes in a strainer to keep the bruschetta from becoming watery.
    Balsamic vinegar or balsamic glaze can be drizzled over top if desired. We prefer this recipe without balsamic. 
    Nutrition is based on a serving size of ¼ cup per serving. This recipe makes about 3 cups.

    • Tomato mixture can be made up to 8 hours in advance.
    • The tomato mixture will last up to 3 days. 

    Calories: 105 | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 228mg | Potassium: 142mg | Fiber: 1g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1mg

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

    Course Appetizer, Lunch, Party Food, Side Dish
    Cuisine Italian

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

    Bruschetta Recipe on bread and writing
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    ingredients to make Bruschetta Recipe in a bowl and plated dish with a title

    Holly Nilsson

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  • Bacon Wrapped Scallops

    Bacon Wrapped Scallops

    Bacon-wrapped scallops are tender, buttery, and delish!!

    Juicy scallops wrapped in crispy bacon create a flavor explosion that’s perfect for impressing your guests or simply treating yourself to a delicious snack.

    They can be an appetizer or a main dish and can be cooked on the grill, broiled, or cooked in the air fryer!

    plate of Bacon Wrapped Scallops

    Crowd Pleasing Appetizer or Meal

    • Scallops wrapped in bacon can be served as appetizers as an entrée.
    • Cooked in a light garlic butter sauce, the bacon adds a great smoky salty flavor and the scallops come out perfectly tender.
    • This bacon wrapped scallops recipe is easy to make, can be prepared ahead of time yet they look impressive.
    • Serve with tangy cocktail sauce for dipping!
    Bacon Wrapped Scallops before brushing with butter

    Ingredients

    Fresh scallops and smoky bacon are what make this recipe so great!

    Scallops – There are two sizes of scallops; small (bay scallops) which are better suited for tossing in a sauce over pasta, or large (sea scallops) which are used in this recipe or for seared scallops.

    Bacon – Use regular (not thick cut) bacon and cook it part way, this allows the bacon to crisp without overcooking the scallops.

    Seasoning – Garlic, lemon pepper, parsley, salt & pepper are mixed with butter to season for these scallops.

    pouring butter mixture over Bacon Wrapped Scallops

    How to Make Bacon-Wrapped Scallops

    1. Fry or microwave the bacon until soft but not too crispy.
    2. Wrap the bacon around the scallop, secure it with a toothpick (per the recipe below).
    3. Melt butter and mix with garlic, parsley, and lemon pepper. Brush over scallops.
    • To grill: Grill on medium heat for 6 to 8 minutes.
    • To broil: Set under the broiler for 8 to 10 minutes, turning halfway.
    • To air fry: Cook for 11 to 13 minutes.
    top view of Bacon Wrapped Scallops on a white platter

    Tips for the Best Bacon Wrapped Scallops

    • Choose scallops that are uniform in size so they cook evenly. Scallops should be opaque and have a pleasant ocean-fresh smell.
    • Soaking wood skewers or pics in water for 30 minutes ensures the skewers don’t burn.
    • Choose bacon slices that will fit around the sides of each piece. If the scallops are small, wrap two scallops in one slice of bacon.

    More Seafood Appetizers

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    close up of Bacon Wrapped Scallops on a plate

    5 from 36 votes↑ Click stars to rate now!
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    Bacon Wrapped Scallops

    Bacon wrapped scallops are a delicious appetizer or main dish and they’re easy to make!

    Prep Time 10 minutes

    Cook Time 15 minutes

    Soak Time 30 minutes

    Total Time 55 minutes

    Wood Skewers on white background

    • Place short wooden skewers in water to soak for 30 minutes.

    • Place bacon in a frying pan and cook about 3-4 minute per side or until just slightly cooked and some of the fat has rendered out. Bacon should not be crisp.

    • Pat the scallops dry with paper towel and season with salt & pepper to taste.

    • Wrap bacon around the scallops and thread 2 to 3 scallops onto each skewer leaving a little bit of space between each scallop.

    • In a small bowl, mix the melted butter with garlic, parsley, and lemon pepper. Brush over scallops.

    • Place an oven rack 6-inches from the broiler and Preheat the broiler to high heat.

    • Line a rimmed baking sheet with foil.

    • Place the scallops on the prepared pan and broil for 8 to 10 minutes, flipping over after 3 minutes. Cook just until bacon is crisp and scallops are cooked through, do not overcook.

    If scallops are really large you might need 1 slice of bacon per scallop. If they are smaller, you may only need ½ slice of bacon per scallop. Optionally, if the scallops are small, you can wrap two scallops in one slice of bacon.
    Soaking skewers in water for 30 minutes ensures they do not burn.
    To Grill: Preheat grill to medium heat. Add scallop skewers and grill 6-8 minutes or just until bacon is crispy. Do not overcook.
    To Air Fry: Place scallops into an air fryer at 350°F for 11-13 minutes. Cook just until bacon is crisp and scallop is cooked. Do not overcook.

    Calories: 196 | Carbohydrates: 2g | Protein: 10g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 420mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

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

    Course Appetizer, Dinner, Entree, Main 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.

    Bacon Wrapped Scallops with a title
    buttery Bacon Wrapped Scallops with writing
    easy to make Bacon Wrapped Scallops with writing
    plated Bacon Wrapped Scallops and close up photo with a title

    Holly Nilsson

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  • Stuffed Mushrooms

    Stuffed Mushrooms

    Stuffed Mushrooms are a favorite appetizer that can be made ahead of time!

    Juicy mushrooms are filled with a rich cream cheese filling, topped with bread crumbs and baked until golden.

    Stuffed Mushrooms with bread crumb topping

    A Versatile Stuffed Mushroom Recipe

    • Stuffed mushrooms are delicious and easy to make.
    • Prepare these stuffed mushrooms ahead of time and bake just before serving.
    • They’re the perfect one or two-bite snack for any party.
    ingredients to make Stuffed Mushrooms with labels

    Ingredients for Stuffed Mushrooms

    Mushrooms – Small brown, white, or cremini mushrooms, also known as baby bella mushrooms, are all great for stuffing. For a one-bite snack, choose white button mushrooms.

    Filling – Cream cheese, parmesan cheese, garlic, and spices make the filling both easy and flavorful.

    Topping – Seasoned breadcrumbs, parmesan cheese, and butter add a little crunch. Feel free to use seasoned Panko bread crumbs.

    Variations

    This stuffed mushroom recipe is delicious and the filling is really versatile.

    • Stir in cheddar cheese or mozzarella.
    • Add diced artichokes & chopped spinach (or even use leftover spinach artichoke dip).
    • Mix in your favorite seasonings or fresh herbs to add extra flavor.
    • For added flavor, try some shredded crab meat, Italian sausage, or bacon.
    taking middle out of mushrooms to make Stuffed Mushrooms
    ingredients in a bowl to make Stuffed Mushrooms filling
    filling to make Stuffed Mushrooms
    Stuffed Mushrooms before cooking

    How to Make Stuffed Mushrooms

    1. Clean the mushrooms and remove the stems.
    2. Stir together the filling ingredients per the recipe below. Then, spoon the cream cheese mixture into the mushroom cavities.
    3. Place on a baking sheet and sprinkle with the buttery topping. Bake until cooked and the topping is browned.
    cooked Stuffed Mushrooms on a baking sheet

    Holly’s Tips

    • Cleaning mushrooms: Gently wipe the mushrooms with a clean damp paper towel. Be careful not to soak them as they are like sponges and will soak up water.
    • Save the stems: The stems aren’t needed for this recipe but they can be chopped and added to rice, casseroles, or soups.
    • Use a small spoon or a tomato corer to remove some of the insides of the mushroom, making room for more filling.
    • Filling the Mushrooms: Use a spoon to fill the mushrooms or place the filling into a piping bag or a zip-top bag with the corner snipped off.
    stack of Stuffed Mushrooms with a bite taken out of one

    Make Ahead

    The mushrooms can be prepared up to 48 hours ahead of time and stored covered in the fridge. Remove them from the refrigerator while the oven preheats and bake as directed.

    You can freeze stuffed mushrooms before baking them. They will release a little bit more water, but still taste great. Bake them from frozen and add 5-8 minutes to the cooking time (depending on the size of the mushrooms).

    More Appetizers We Love

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    Stuffed Mushrooms on a baking sheet

    4.91 from 64 votes↑ Click stars to rate now!
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    Stuffed Mushrooms

    These mushrooms are such an easy appetizer; stuffed with a cheesy filling & topped with a crunchy breadcrumb topping!

    Prep Time 15 minutes

    Cook Time 25 minutes

    Total Time 40 minutes

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

    • Clean the mushrooms with a damp cloth or paper towel. Remove the stems and set aside for adding to soups or discard (*see note).

    • Place the mushroom caps on the prepared pan.

    • In a medium bowl, combine cream cheese, parmesan cheese, green onion, Worcestershire sauce, minced garlic (or garlic powder), salt and pepper. Mix with a hand mixer on medium until well combined.

    • Use a small spoon to fill the mushrooms or place the filling in a small sandwich bag and snip off the corner. Pipe the filling into each mushroom cap.

    • In a small bowl, mix the bread crumbs, melted butter, and grated Parmesan cheese. Sprinkle over the stuffed mushrooms.

    • Bake in the oven until the mushrooms are tender and the crumbs are browned, approximately 17-20 minutes.

    • Cool 5 minutes before serving.

    • For smaller mushrooms reduce the baking time.
    • Mushrooms can be cooked in the air fryer at 350°F for 6-8 minutes.
    • Use a small spoon or a tomato corer (which you can get at the dollar store) to scoop out the inside of the mushroom and fit more filling if the mushrooms are small.
    • The mushroom stems can be added to the filling or pan fried with garlic and stirred into into rice, casseroles, or soups.
    • Nutrition information estimates 16 mushrooms per pound and accounts for 2 mushrooms per serving. Information will vary based on the size of the mushrooms.

    Calories: 161 | Carbohydrates: 7g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 234mg | Potassium: 245mg | Fiber: 1g | Sugar: 3g | Vitamin A: 499IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg

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

    Course Appetizer, Party Food, 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.

    Stuffed Mushrooms with a bite taken out of one and writing
    Stuffed Mushrooms with cream cheese filling and writing
    baked Stuffed Mushrooms with writing
    Stuffed Mushrooms on a baking sheet and close up with a title

    Holly Nilsson

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  • Easy Cheese Fondue Recipe

    Easy Cheese Fondue Recipe

    This easy cheese fondue recipe is a favorite retro recipe!

    Swiss and Gruyere cheeses are melted together with a splash of kirsch for a deliciously dippable appetizer.

    Perfect for New Year’s Eve, Christmas, or really, any type of gathering!

    dipping bread in Easy Cheese Fondue Recipe

    Easy Cheesy Fondue!

    • Party Pleaser: Cheese fondue is a hit at gatherings, bringing everyone together around a pot of melty, gooey goodness.
    • Easy to Make: You don’t need to be a gourmet chef to master this delicious dish.
    • Prep-Ahead: Easily prepare it up to 2 days in advance and reheat for smooth, creamy perfection.
    • Equipment-Friendly: No fondue pot? Use a stovetop, ceramic bowl, or mini Crockpot.

    Ingredients for Cheese Fondue

    Cheese – The most popular cheese for fondue is gruyère cheese which is mild while the addition of Swiss cheese adds a bold flavor. You can vary the cheese mixture based on what you have, gouda or fontina are other favorites!

    Kirsch – Kirsch is a cherry brandy and is a traditional ingredient in cheese fondue. It can be replaced with sherry or a dry white wine if you don’t have any. For non-alcoholic cheese fondue, use any clear fruit juice like apple cider, apple juice, or even lemon juice.

    Cornstarch – A little corn starch helps to thicken the fondue and keeps the cheese from clumping.

    PRO TIP: Shred blocks of cheese instead of using pre-shredded which contains additives and prevents the fondue from melting properly.

    adding flour to cheese to make Easy Cheese Fondue Recipe

    How to Make Cheese Fondue

    This recipe can’t get any easier!

    1. Gently toss the shredded cheese with with the cornstarch per the recipe below.
    2. Rub the inside of a saucepan with garlic. Add the wine and simmer.
    3. Slowly stir in the cheese, whisking until melted. Season and serve!
    bowl of Easy Cheese Fondue Recipe

    Delicious Dippers for Fondue

    Leftovers

    Reheat cheese fondue in the microwave and loosen it up by adding a little milk and a dash of salt for flavor. Freeze cheese fondue in zippered bags and reheat it with milk and extra cheese to emulsify it again.

    Cheesy Appetizers

    Did you love this Cheese Fondue? Leave us a rating and a comment below!

    Cheese fondue in a white Bowl being dipped with bread from a fondue skewer

    5 from 28 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Easy Cheese Fondue Recipe

    A rich combination of Swiss and Gruyere cheeses melted into white wine, this is the perfect dish to bring guests together!

    Prep Time 15 minutes

    Cook Time 15 minutes

    Total Time 30 minutes

    a saucepan

    • Cut the garlic clove in half and rub the cut side inside the saucepan. Discard the clove (or save it for another use).

    • Add the wine to the saucepan and bring it to a simmer over medium heat, let simmer for 1 minute.

    • In a bowl, gently toss all shredded cheeses with cornstarch. Set aside.

    • Reduce heat to low and add cheese, a few tablespoons at a time gently stirring until melted before adding more. This should be done very slowly.

    • Once melted, stir in kirsh, nutmeg, and pepper.

    • Serve warm with bread for dipping.

    Swap out half of the cheeses for mild cheddar to create a milder flavor.
    Brie is another great creamy addition to fondue.

    Calories: 140 | Carbohydrates: 3g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 71mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 256IU | Vitamin C: 1mg | Calcium: 253mg | Iron: 1mg

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

    Course Appetizer, Dip, Party Food
    Cuisine American

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

    plated Easy Cheese Fondue Recipe with bread and a title
    Easy Cheese Fondue Recipe in a bowl with bread and apples and a title
    dipping bread in Easy Cheese Fondue Recipe
    Easy Cheese Fondue Recipe in a bowl and with bread dipped in with writing

    Holly Nilsson

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  • The Best Spinach Artichoke Dip

    The Best Spinach Artichoke Dip

    This spinach artichoke dip is a favorite for any kind of get-together!

    This dip is extra creamy, super cheesy, and loaded with spinach and artichokes. Top it all off with more cheese and bake until golden and bubbly!

    Serve it with your favorite dippers like chips, crackers, or bread.

    baked Spinach Artichoke Dip in a dish

    Ingredients for Spinach Artichoke Dip

    This spinach artichoke dip is pure creamy, cheesy goodness. It can be made ahead of time and it’s simple to make.

    • Cream Cheese – Use a block of cream cheese – reduced fat can be used.
    • Mayonnaise/Sour Cream – Mayonnaise and sour cream help make this dip scoopable. You can use light sour cream but for the best flavor, I recommend full-fat mayonnaise.
    • Spinach –  Use frozen chopped spinach, simply thaw and squeeze it dry. You can substitute fresh spinach for frozen.
    • Artichokes – I prefer marinated artichokes over canned ones, as they have more flavor. If using canned (water-packed) artichokes, add a pinch of Italian seasoning or dried basil, along with an extra clove of garlic for flavor.
    • Cheese – Three kinds of cheese are added for the perfect dip. Mozzarella is mild and makes this dip gooey and creamy while Gruyere and Parmesan add flavor. Swap Gruyere with Gouda or Swiss if needed.
    Ingredients for Spinach Artichoke Dip

    Variations

    • Add crumbled bacon or bacon bits
    • Stir in green onions, chives, fresh herbs like basil or parsley
    • For a little kick, add diced pickled jalapenos or red pepper flakes to taste

    How to Make Spinach Artichoke Dip

    1. Beat the cream cheese with a hand mixer. Add sour cream and a bit of mayo until fluffy (per the recipe below).
    2. Fold in spinach, artichokes, and shredded cheese.
    3. Bake until golden and bubbly.

    To Cook in the Slow Cooker spread the dip into the bottom of a 4QT crock pot and cook on low for about 2 hours stirring after 60 minutes. Just before serving, sprinkle extra cheese on top.

    chopped spinach and artichokes
    adding wet ingredients together to make Spinach Artichoke Dip
    mix cream cheese/mayo/sour cream
    adding cheese , spinach and artichokes to cheese mixture to make Spinach Artichoke Dip
    add remaining ingredients
    mixing Spinach Artichoke Dip ingredients together
    mix well
    Spinach Artichoke Dip in the pan
    bake

    Tips for A Great Spinach Artichoke Dip

    • Mix with a hand mixer to incorporate air and make a softer, smoother dip.
    • To thaw spinach quickly, place it in a fine mesh strainer and run hot water over it.
    • To drain the spinach, squeeze it dry (I just use my hands) or press it into the strainer. Remove as much water as possible.

    Serving Suggestions

    In addition to crackers, pita chips, tortilla chips, or vegetables, you can serve this spinach artichoke dip with almost any type of bread.rnrnIf you happen to have flour tortillas on hand, they make great dippers once baked in the oven! Lightly brush them with olive oil (or melted butter) and season them with a pinch of salt and garlic powder. Bake at 350°F for 8-10 minutes or until lightly browned and crisp.

    If you’re looking for a fresh crunch (or to keep this low carb), carrots, celery, mini bell peppers, or cucumbers are also great dippers!

    spinach and artichoke dish with cracker

    To Make Ahead

    This dip can be made as much as 48 hours ahead of time and refrigerated. Once baked it will keep for 3-4 days in the fridge.

    More Great Dip Recipes

    Did you love this Spinach Artichoke Dip? Be sure to leave a rating and a comment below!

    baked spinach artichoke dip

    4.96 from 317 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    The Best Spinach Artichoke Dip

    This is my favorite Spinach Artichoke dip recipe. It’s easy to make and always a huge hit!

    Prep Time 10 minutes

    Cook Time 25 minutes

    Total Time 35 minutes

    a white and black hand mixer with red buttons

    2 QT Baking Dish with white background

    • Preheat the oven to 375°F.

    • In a medium bowl add cream cheese, sour cream, mayonnaise, and garlic. Beat on medium speed with a hand mixer until fluffy.

    • Gently fold in the parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.

    • Spread the dip into a 9×9 casserole dish (or deep dish pie plate) and top with the remaining ½ cup mozzarella cheese.

    • Bake for 25 to 30 minutes or until bubbly and the cheese is browned. Rest 10 minutes before serving.

    To Make Crostini:
    Slice a baguette into ½-inch slices. Lightly brush one side of each slice with olive oil. Place on a baking sheet and broil the oiled side for about 2 minutes or just until lightly browned.

    • Mixing with a hand mixer makes a softer, smoother dip.
    • To thaw the spinach quickly, place it in a fine mesh strainer and run hot water over it.
    • To drain the spinach, squeeze it dry (I just use my hands) or press it into the strainer. Remove as much water as possible.
    • To replace frozen spinach with fresh, cook 1lb of spinach. Cool slightly and squeeze dry. Chop and use as directed.
    • Make this dip up to 48 hours ahead of time and bake before serving. If it’s chilled in the fridge, it might need an extra 5 minutes to cook.

    Calories: 292 | Carbohydrates: 15g | Protein: 12g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 568mg | Potassium: 173mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3590IU | Vitamin C: 8.5mg | Calcium: 324mg | Iron: 1.5mg

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

    Course Appetizer, Dip
    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.

    baked Spinach Artichoke Dip with a title
    cheesy Spinach Artichoke Dip with writing
    Spinach Artichoke Dip with a cracker and writing
    Spinach Artichoke Dip in the pan and plated with a title

    Holly Nilsson

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  • Parsnip Puree

    Parsnip Puree

    Parsnip Puree is a creamy side dish with a warm and savory flavor.

    Sweet, almost anise-like flavored parsnips are delicious when cooked in with garlic and blended into a rich and velvety puree.

    Parsnip Puree in a bowl with a spoon
    • These are great as a mashed potato alternative or as an elegant addition to a holiday meal.
    • Versatile recipe! Delicate flavored parsnip puree goes with any kind of protein and can also be added to creamy soups to punch up the flavor.

    Ingredients for Parsnip Puree

    Parsnips – They look similar to carrots but are creamy white. Parsnips are sweeter than carrots and starchier than potatoes. Look for firm parsnips, peel, and chop them before using.

    Puree – Light cream can be used in place of heavy cream if desired but heavy cream adds a richer flavor.

    Variations – Other savory seasonings to try are dried sage, rosemary, and thyme. Poached apples or pears can be added to parsnip puree along with 3 tablespoons of maple syrup or honey and some cinnamon for a sweeter puree. Turnips, roasted sweet potatoes, or cauliflower will also add new flavors and texture to parsnip puree.

    cream ,garlic , parsnips , butter , nutmeg , milk , salt and pepper with labels to make Parsnip Puree

    How to Make Parsnip Puree

    1. Peel and prep parsnips per recipe directions below. PRO TIP: Peel parsnips the same way you would carrots.
    2. Add parsnips and garlic to a saucepan and cover with water. Stir in salt.
    3. Bring parsnips to a boil and simmer until tender.
    4. Blend parsnips in a food processor or blender with the remaining ingredients except milk.
    5. Slowly add milk until you have the consistency you want. Season and serve.
    ingredients in a pot to make Parsnip Puree
    cooked parsnips to make Parsnip Puree
    adding ingredients to food processor to make Parsnip Puree
    Parsnip Puree in the food processor

    What to Serve With Parsnip Puree

    This elegant side dish is perfect served under salmon or bacon-wrapped scallops. It will definitely be a new favorite on the Thanksgiving table or served instead of mashed potatoes with meatloaf.

    Storing Parsnip Puree

    • Parsnip puree can be made up to two days in advance (the flavors will continue to blend)! Keep leftover parsnip puree in a covered container in the refrigerator for up to 4 days and reheat on the stovetop with a little milk to loosen the puree. Add leftover puree to acorn or butternut squash soup.
    • Freeze parsnip puree in zippered bags laid flat on a baking sheet, then store them vertically to save freezer space. Thaw in the refrigerator before reheating (place the bag in a bowl in case it leaks).
    Parsnip Puree with butter

    Side Dish Favorites

    Did your family enjoy this Parsnip Puree? Leave us a rating and a comment below!

    close up of Parsnip Puree

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    Parsnip Puree

    Parsnip puree is a velvety-smooth side dish that has a warm and savory taste.

    Prep Time 15 minutes

    Cook Time 30 minutes

    Total Time 45 minutes

    Author Holly Nilsson

    a saucepan

    Blender on white background

    • In a medium saucepan, combine the parsnips and garlic. Cover with water and stir in 1 teaspoon of salt.

    • Place the saucepan over high heat and bring the water to a boil. Once boiling, reduce the heat to a low boil and cook for about 15 minutes, or until tender. Drain very well.

    • Transfer the parsnips to a food processor or blender. Add in the softened butter, warmed heavy cream, and a pinch of nutmeg.

    • Turn the food processor on and slowly add in the warm milk until creamy. You may not need all of the milk.

    • Season the puree generously with salt and black pepper to taste.

    Light cream can be used in place of heavy cream if desired.
    You may not need all of the milk, add just a little bit at a time.
    Leftover Parsnip Puree can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a bit of cream mixed in. 

    Calories: 343 | Carbohydrates: 43g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 130mg | Potassium: 920mg | Fiber: 11g | Sugar: 13g | Vitamin A: 623IU | Vitamin C: 39mg | Calcium: 135mg | 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.

    Parsnip Puree with salt and pepper and a title
    close up of plated Parsnip Puree with butter and writing
    Parsnip Puree with butter and close up with a title
    bowl of Parsnip Puree with a title

    Holly Nilsson

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  • My 4-Ingredient Garlic Butter Upgrades Everything It Touches

    My 4-Ingredient Garlic Butter Upgrades Everything It Touches

    To shape the garlic butter into a roll: If not using immediately, spoon the garlic butter lengthwise onto a sheet of plastic wrap a few inches longer than a stick of butter. Roll the garlic butter up tightly in the plastic wrap. Twist the plastic wrap at each end of the garlic butter (like how a Tootsie roll is wrapped). Holding a twisted end in each hand, roll the log along the work surface to tighten and shape the roll. If the plastic wrap is long enough, tie a knot at each end; otherwise, tie a piece of kitchen twine at each end. Refrigerate or freeze until ready to use (thaw overnight if frozen before using). To use, unwrap and cut crosswise into rounds of garlic butter.

    Christine Gallary

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  • Garlic Herb Roasted Fingerling Potatoes – Oh Sweet Basil

    Garlic Herb Roasted Fingerling Potatoes – Oh Sweet Basil

    Fingerling potatoes brushed with garlic butter, seasoned with fresh herbs and roasted to golden perfection! This is a tried and true potato side dish in our house!

    I adore fingerling potatoes, especially these rosemary and thyme fingerlings. They are creamy unlike Russet potatoes that are more starchy.  I love how tender they are and while it doesn’t really do anything to the flavor, I also happen to love how little they are. They are just perfect for a delicious side dish.

    What is a Fingerling Potato?

    A fingerling potato is a small, stubby, finger-shaped type of potato. They are fully mature when harvested and should not to be confused with new potatoes.

    Because they are low in starch, they are extra creamy inside. They have a very thin skin that doesn’t need to be peeled before cooking them, and they come in a variety of colors.

    Can You Roast Fingerling Potatoes?

    Fingerling potatoes are ideal for roasting. Their small size means they will roast up quickly and evenly.

    a photo of several multicolored fingerling potatoes that have been halved sitting on a wooden cutting board with minced rosemary and thyme sitting next to them with a half stick of butter, whole cloves of garlic and and small pile of salt

    Ingredients for Herb Roasted Fingerling Potatoes

    You only need a few ingredients to make this potato recipe. Here is what you will need:

    • Fingerling Potatoes: You can buy multicolored fingerlings or all one color.
    • Olive Oil: used to roast the potatoes and make the outside crispy
    • Butter: also helps with the crispiness and adds flavor
    • Rosemary: strip the needles from the main twigs and finely chop the needles
    • Thyme: grab a twig of thyme by one end and then pinch the twig between your thumb and index finger and run your fingers in the opposite direction that the little leaves are growing and the leaves will pop right off
    • Garlic: the reason for garlic is always flavor, flavor, flavor
    • Kosher Salt: adds flavor

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

    a photo of several multicolored halved fingerling potatoes in a shallow dutch oven topped with chopped fresh herbs.a photo of several multicolored halved fingerling potatoes in a shallow dutch oven topped with chopped fresh herbs.

    How to Make Roasted Fingerlings

    Fingerling potatoes look like the potatoes you would get at a fancy restaurant, so they must be difficult to make, right? Wrong! They are so simple and here is an overview of the

    1. Prep the oven and potatoes.
    2. Melt the butter, then add the olive oil, herbs and salt and stir together.
    3. Add the potatoes and stir until well coated.
    4. Place the potatoes cut side down on a baking sheet and roast in the oven.
    5. Flip the potatoes over part way through baking.
    6. Remove the potatoes from the oven and top with the rest of the herbs.

    Scroll down for the detailed instructions in the recipe card. You can also print and save the recipe there.

    a photo of a shallow serving dish full of roasted fingerling potatoes topped with fresh herbs.a photo of a shallow serving dish full of roasted fingerling potatoes topped with fresh herbs.

    Tips for the Best Roasted Fingerlings

    Try to keep the size of the potatoes the same so that they roast evenly.

    Don’t crowd the pan. If the potatoes are too close together, they will steam rather than roast.

    Set the oven to high heat. The high heat is what roasts the potatoes making the outside crispy and the inside smooth and creamy.

    Line the pan with parchment or foil for easy cleanup.

    a photo of several halved fingerling potatoes in a shallow dutch oven covered in minced fresh herbs.a photo of several halved fingerling potatoes in a shallow dutch oven covered in minced fresh herbs.

    What to Eat with Herb Roasted Fingerling Potatoes

    I think we can all agree that potatoes are one of the best side dishes of all time. They are so good that they go with just about anything — deep fried and salty with a burger, shredded and held together with eggs in a breakfast casserole, sliced and drowning in creamy sauce and cheese with ham, etc. Here are a few ideas for main dishes to eat with these roasted fingerling potatoes:

    a photo of a shallow serving bowl full of roasted fingerling potatoes topped with fresh herbs.a photo of a shallow serving bowl full of roasted fingerling potatoes topped with fresh herbs.

    Storage Tips

    If you end up with some leftovers, store them in an airtight container in the refrigerator. They will keep for up to 5 days.

    Reheat them in the microwave. They will lose some of their crispiness but will still be delicious.

    I don’t recommend freezing roasted fingerlings. They lose their texture when they thaw and become really mealy.

    a photo of golden roasted herb fingerling potatoes in a shallow serving bowla photo of golden roasted herb fingerling potatoes in a shallow serving bowl

    What How These Fingerling Potatoes are Made…

    Crispy on the outside, smooth and creamy on the inside and bold in garlic buttery herbaceous flavor…these roasted fingerling potatoes should be on the menu for your next holiday feast!

    P.S. They are a stellar and easy addition to your random weeknight meal too!

    More Potato Side Dishes:

    Servings: 4

    Prep Time: 10 minutes

    Cook Time: 30 minutes

    Total Time: 40 minutes

    Description

    Fingerling potatoes brushed with garlic butter, seasoned with fresh herbs and roasted to golden perfection! This is a tried and true potato side dish in our house!

    Prevent your screen from going dark

    • Preheat the oven to 425.

    • Slice the potatoes in half and set aside.

      1 Pound Fingerling Potatoes

    • Place the butter in a cast iron skillet or on a baking sheet and slide into the oven to melt the butter.

      3 Tablespoons Butter

    • Remove the pan from the oven and add the olive oil, garlic, 3/4 of the herbs and salt. Stir and then add the potatoes and stir again.

      2 Tablespoons Olive Oil, 2 Tablespoons Rosemary, 1 Tablespoon Thyme Leaves, 2 Cloves Garlic, 1 Teaspoon Kosher Salt

    • Place all potatoes cut side down and bake at 425 for 30-35 min, turning over after 15 minutes or once they begin to brown.

    • Remove from the oven and top with remaining fresh herbs and serve immediately.

    Serving: 1gCalories: 232kcalCarbohydrates: 21gProtein: 3gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 23mgSodium: 657mgPotassium: 506mgFiber: 3gSugar: 1gVitamin A: 379IUVitamin C: 26mgCalcium: 39mgIron: 2mg

    Author: Sweet Basil

    Course: Over 300 Christmas Recipes and Ideas to Bring the Christmas Spirit

    Recommended Products

    Sweet Basil

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  • Turkey Chili

    Turkey Chili

    This turkey chili recipe is a lighter take on our fave hearty chili recipe.

    Lean ground turkey, veggies, tomatoes, and beans are simmered in a rich tomato sauce for slow-cooked flavor in minutes!

    turkey chili in a white bowl with garnish

    A Hearty Favorite

    • We love the ingredients in this recipe, it’s packed full of zesty flavor with less calories.
    • Turkey chili is ready in 45 minutes from start to finish but tastes like it’s been slow-cooked all day!
    • Make ahead and reheat throughout the week or freeze portions for single use in zippered bags for up to 6 months!
    • Turkey chili is one of the best recipes for using up leftover meats, veggies, and different toppings!

    Double up the batch and freeze it for future baked potatoes, chili dogs, chili nachos, or even to top a Denver omelet.

    turkey chili in a pot with a bowl of cheese

    Ingredients for Turkey Chili

    • Turkey: Use lean ground turkey or ground chicken. This recipe can also be made with 2 cups of leftover roast turkey if you’ve got leftovers.
    • Beans: I love kidney beans in chili because they hold their shape well. Any variety of canned beans will work in chili. Try black beans, navy beans, or even lentils. Canned beans should be rinsed and drained to reduce excess sodium.
    • Sauce: Tomato sauce, broth, and canned tomatoes make up the base of this sauce. I love using Rotel canned tomatoes for an extra punch of flavor but use regular diced tomatoes if it’s what you have.
    • Seasonings: Chili powder adds a lot of flavor along with oregano and cumin. Add your own favorite seasonings and spices. For some extra heat add a diced jalapeno or a little bit of cayenne pepper.
    Uncooked ingredients of Turkey Chili

    How to Make Turkey Chili

    1. Brown turkey with onion, garlic, and seasonings (as per the recipe below).
    2. Add remaining ingredients and simmer until the sauce is thickened.

    Toppings for Turkey Chili 

    Create a DIY Turkey Chili bar and let everyone choose their favorite toppings!

    • salsa
    • guacamole
    • diced avocado
    • avocado
    • sour cream or Greek yogurt
    • tortilla chips
    • shredded cheddar cheese
    • chopped onions
    • cilantro
    • green onions
    Turkey Chili with sour cream , green onions and cheese

    Leftover Turkey Chili?

    Leftover turkey chili will keep covered in the refrigerator for up to 4 days and can be frozen in zippered bags for up to 4 months. Reheat on the stovetop.

    More Ground Turkey Recipes

    Did your family enjoy this Turkey Chili? Leave us a rating and a comment below!

    turkey chili in a white bowl with garnish

    5 from 34 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Turkey Chili

    Turkey Chili is a hearty meal to warm up a crowd on a chilly day!

    Prep Time 20 minutes

    Cook Time 35 minutes

    Total Time 55 minutes

    a large pot with a lid

    • Brown ground turkey, onion, garlic, and chili powder in a large pot until no pink remains. 

    • Add beans, diced tomatoes, broth, tomato sauce, bell pepper, oregano, cumin, and ½ teaspoon each salt and pepper. Stir well to combine.

    • Bring the chili to a boil over medium-high heat, reduce the heat to low, and let simmer uncovered for 35 to 45 minutes or until thickened. Taste and season with additional salt and pepper.

    Use lean ground turkey in this recipe or replace with any ground meat of your choice. 2-3 cups of leftover diced turkey can be used in place of ground turkey.
    To make prep quick, while the turkey is browning, prepare the remaining ingredients.
    The chili will thicken as it simmers, for a thicker chili, simmer longer.
    As with most chili recipes, this makes great leftovers and reheats well.
    Keep turkey chili in an airtight container in the fridge for 3-5 days or freeze for up to 4 months. Reheat on the stovetop until heated through.

    Calories: 238 | Carbohydrates: 28g | Protein: 27g | Fat: 2g | Cholesterol: 41mg | Sodium: 426mg | Potassium: 939mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1270IU | Vitamin C: 38.3mg | Calcium: 64mg | Iron: 4.7mg

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

    Course Dinner, Entree, Turkey
    Cuisine American

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

    turkey chili in a bowl with writing
    turkey chili in a bowl with a title
    a bowl of turkey chili with writing
    turkey chili ingredients in a pot and a bowl of turkey chili with writing

    Holly Nilsson

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  • Homemade Roasted Tomato Sauce

    Homemade Roasted Tomato Sauce

    Nothing graces pasta better than the fresh flavor of a homemade roasted tomato sauce!

    This easy sauce is made with fresh garden tomatoes, garlic, and herbs roasted in the oven for an extra layer of flavor.

    plated Roasted Tomato Sauce with spaghetti

    Ingredients for Roasted Tomato Sauce

    • Roasting tomatoes for sauce brings out their sweet flavor.
    • This is a basic recipe that can be used with any kind of pasta.

    Tomatoes: The best tomato sauce starts with fresh ripe tomatoes. If the tomatoes aren’t ripe, the flavor of the sauce won’t be as vibrant and fresh and it may be a bit tart. You can use any variety of tomatoes including grape or cherry tomatoes.

    Sweetness: If your tomatoes are quite tart, add ½ of a small red bell pepper to the pan for a little bit of sweetness and some extra flavor. Another option would be to add sugar, ¼ teaspoon at a time while simmering.

    Spices & Herbs: This roasted tomato sauce starts with oil, garlic, and dried herbs. If adding fresh herbs, they should be stirred in just before serving.

    If you’re short on tomatoes, a can of whole tomatoes can be added when the sauce is simmering. Gently break them up with a spoon.

    tomatoes , oil , broth , wine , oregano , basil , chili flakes , onion , garlic with labels to make Roasted Tomato Sauce

    Peeling tomatoes for this sauce is not required, once roasted, you can peel off any large pieces of skins if you’d like. If you do prefer to peel before roasting you can use this peeling method. Skip peeling if using cherry or grape tomatoes, the skins are very thin.

    How to Make Roasted Tomato Sauce

    1. Toss tomatoes with olive oil & seasonings and place on a baking sheet with a rim. Roast per the recipe below.
    2. While the tomatoes are roasting, cook onion in a saucepan until softened. Add the roasted tomatoes & remaining ingredients and simmer until thickened.
    3. Toss with cooked pasta. Serve immediately with freshly grated parmesan cheese & basil (optional).
    tomatoes on a sheet pan to make Roasted Tomato Sauce
    roasted tomatoes to make Roasted Tomato Sauce
    adding ingredients together to make Roasted Tomato Sauce
    pot of Roasted Tomato Sauce

    Tomato Sauce Tips

    • Extra tomatoes and/or veggies can be added and roasted with the tomatoes (onions and sweet bell peppers are great choices).
    • Thicken homemade tomato sauce by simmering it longer.
    • The sauce can be left chunky or blended with a hand blender until smooth.
    • Do not rinse or oil the pasta, the starches on the pasta help the sauce stick to it.
    • If the tomatoes are acidic, a pinch of sugar or some finely shredded carrot can be added for sweetness.
    jar of Roasted Tomato Sauce

    Storing Tomato Sauce

    Keep tomato sauce in a jar with a tight-fitting lid in the refrigerator for up to 5 days.

    Or, freeze in freezer bags for up to 6 months. I like to lay the bags flat until they’re frozen then store them upright to save freezer space.

    More Tomato Favorites

    Did you make this Roasted Tomato Sauce? Be sure to leave a rating and a comment below! 

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    Homemade Roasted Tomato Sauce

    This made-from-scratch roasted tomato sauce is fresh & flavorful. Easy enough for a weekday meal, but elegant enough to serve at a dinner party!

    Prep Time 20 minutes

    Cook Time 1 hour

    Total Time 1 hour 20 minutes

    a rimmed baking pan

    • Preheat the oven to 425°F.

    • Cut the tomatoes into large chunks.

    • Place the tomatoes on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, garlic, basil, oregano, and salt & pepper and toss well to coat.

    • Roast for 25-30 minutes, stirring after 15 minutes. Broil for 5 minutes or just until the tomato gets a little bit of char or color. If desired, remove the tomato skins after roasting.

    • Meanwhile, heat 1 tablespoon olive oil in a medium saucepan. Cook onion until tender, about 5-6 minutes.

    • Add the roasted tomatoes to the pan with any juices, broth, wine, and chili flakes. Simmer 35 for 45 minutes or until sauce reaches desired thickness.

    • Toss with pasta and serve topping with parmesan cheese and fresh basil.

    This recipe will lightly dress 1 lb of pasta.
    The flavor of this sauce is dependent on the flavor of the tomatoes you use. If the tomatoes aren’t ripe the flavor of the sauce won’t be as vibrant and fresh. Grape or cherry tomatoes work in this recipe too.
    Red bell peppers can be added to the pan when roasting the tomatoes for flavor and sweetness. If the tomatoes are acidic, a pinch of sugar or some finely shredded carrot can be added for sweetness.
    If you’re short on tomatoes, a can of whole tomatoes can be added when the sauce is simmering.
    If adding fresh herbs, they should be stirred in just before serving.
    Thicken homemade tomato sauce by simmering it longer. The sauce can be left chunky or blended with a hand blender until smooth.
    Do not rinse or oil the pasta, the starches on the pasta help the sauce stick to it.

    Calories: 390 | Carbohydrates: 55g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Sodium: 291mg | Potassium: 788mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1966IU | Vitamin C: 38mg | Calcium: 54mg | Iron: 2mg

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

    Course Dinner, Entree, Pasta, 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.

    Roasted Tomato Sauce on pasta with a title
    Roasted Tomato Sauce from scratch and writing
    Roasted Tomato Sauce in a jar and on pasta with a title
    plated Roasted Tomato Sauce with writing

    Holly Nilsson

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  • You Only Need 5 Minutes (Yes, Really) to Make This Garlic Butter Shrimp

    You Only Need 5 Minutes (Yes, Really) to Make This Garlic Butter Shrimp

    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    Shrimp is a weeknight dinner superhero. It cooks quickly and is extremely versatile, yet feels like a treat every time I set it down on the dinner table. This classic recipe calls for ingredients you probably already have on hand, like butter, garlic, and lemon, which together create a saucy, Italian-leaning shrimp that’s just begging to be at the center of your plate tonight. The best part: You need just five minutes to make it.

    A Fast & Fancy Shrimp Dinner for Any Night of the Week

    Shrimp tossed in a rich garlic butter sauce is hard to compete with. This recipe is quick enough to pull off on a busy weeknight, but feels special enough for a Saturday night in, too. How you serve it is up to you. Toss it with pasta for a dish that very much resembles shrimp scampi; serve it over rice, orzo, or creamy polenta; or simply serve it straight-up in shallow bowls, with crusty bread close by to help soak up all the delicious sauce.

    This garlic butter shrimp couldn’t be easier to pull together but a few tips ensure success:

    Sheela Prakash

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