Jam Heart Butter Cookies are an adorable and delicious sweet treat! Tender and crisp butter cookies with a heart pressed into the middle filled with either raspberry (or strawberry) jam. The perfect Valentine’s Day cookie! This recipe yields 24 cookies.
How Cute Are These Cookies?
These simple cookies start with a one-bowl butter cookie dough. With ingredients like butter, sugar, egg yolks, vanilla and almond extract and flour – it’s likely you have all of this on hand already! This dough comes together rather quickly and can be rolled out and baked without needing to chill in the fridge first – which I love. To make the hearts I use the rounded end of a teaspoon and then use my impeccably clean hands to smooth and press the insides of the hearts flat. This part is more tedious yet enjoyable at the same time. Lastly, pipe jam in to the hearts and bake!
The end result is buttery and crisp cookies that resemble stained glass ♥️. These cookies aren’t overly sweet, because we have the delicious jammy heart middles to add that extra touch of sweetness.
The perfect treat for Valentine’s Day!
To Make These Jam Heart Butter Cookies You Will Need:
unsalted butter (at room temperature) – Lends richness, tenderness and structure to cookies.
granulated sugar (white) – Adds sweetness but will give the cookies a crispy edge.
fine salt – Use either sea salt or pink himalayan.
egg yolks – Gives these cookies a richer flavor and chewier texture.
vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
almond extract – Lends strong, sweet and slightly fruity flavor.
unbleached all-purpose flour – Adds structure and is the base of the cookie dough.
seedless raspberry jam – Or substitute with seedless strawberry jam.
Preheat your oven to 350℉ (or 180℃).
Line a rimmed metal baking sheet with a silicone baking mat or parchment paper. Then, in a mixing bowl (or bowl of your stand mixer), add the 1 cup unsalted butter, 3/4 cup sugar and 1/4 teaspoon fine sea salt.
Cream this mixture over low to medium-low speed until light and fluffy.
Add in 2 egg yolks, 3/4 teaspoon vanilla and 1/4 teaspoon almond extract. Mix until incorporated.
Lastly, gradually add in 2-1/4 cups of unbleached all-purpose flour, mixing until combined.
Once combined, use your hands to shape the dough into a disc.
On a lightly floured surface, roll the dough out to 1/4-inch thick.
Use a biscuit cutter to stamp out 12 cookies.
Transfer to the prepared pan and use the rounded end of a spoon to make heart indentions.
Add roughly 6 ounces of jam to a resealable bag. Cut off a small portion of the corner and squeeze some of the jam into the hearts.
Try not to overfill.
Bake on the middle rack for 12 minutes, rotating the pan halfway through baking. No need to chill first!
Remove and let rest for a few minutes.
Look how adorable!!
Let cool for 5 minutes on the pan before transferring to a wire rack.
Serve with a glass of cold milk or a warm cup of tea or coffee.
Enjoy! And if you give this Jam Heart Butter Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 24cookies
Jam Heart Butter Cookies
Jam Heart Butter Cookies are an adorable and delicious sweet treat! Tender and crisp butter cookies with a heart pressed into the middle filled with either raspberry (or strawberry) jam. The perfect Valentine’s Day cookie!
Prep Time: 20 minutesmins
Cook Time: 12 minutesmins
Total Time: 42 minutesmins
1cupunsalted butter, softened
3/4cupgranulated sugar
1/4teaspoonfine sea salt
2egg yolks
3/4teaspoonpure vanilla extract
1/4teaspoonalmond extract
2¼cupsunbleached all-purpose flour
6ouncesraspberry jam, or strawberry
Preheat your oven to 350℉ (or 180℃)
Line a rimmed metal baking sheet with a silicone baking mat or parchment paper.
In a mixing bowl (or bowl of your stand mixer), add the butter, sugar and salt. Cream this mixture over low to medium-low speed until light and fluffy. Add the egg yolks, vanilla and almond extract. Mix until incorporated. Gradually add in the flour, mixing until combined.
On a lightly floured surface, roll the dough out to 1/4-inch thick. Use a biscuit cutter to stamp out 12 cookies. Save dough scraps for next batch. Transfer to the prepared pan and use the rounded end of a spoon to make heart indentions.
Add jam to a resealable bag. Cut off a small portion of the corner and squeeze some of the jam into the hearts. Try not to overfill.
Bake on the middle rack for 12 minutes, rotating the pan halfway through baking.Let cool for 5 minutes on the pan before transferring to a wire rack.
Repeat rolling out the dough until you have 12 more cookies. Repeat with making the heart indention, fill with jam and bake.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
This recipe was originally posted on January 28th, 2022 and has been updated with clear and concise instructions, new photography and helpful information.
Nothing is better than Homemade Eggnog during the holiday season! A thick, rich and delicious spiced beverage made from whipped egg yolks, spiced milk with a touch of vanilla. This recipe yields 9 cups.
Tis the season for eggnog!
One thing I know is that you either love eggnog or don’t. In this family, we love it! This is my go-to recipe and it’s extremely easy to prepare! Simply whisk hot spiced milk into egg yolks that have been beaten with sugar and heat until thick. To that you add half & half (or equal parts whole milk and heavy cream) and vanilla.
The trick to great eggnog is to chill it overnight the flavors can marry (or be merry 😉).
This eggnog is nonalcoholic but can easily be spiked with a little brandy, or our favorite, spiced rum.
To Make This Homemade Eggnog Recipe You Will Need:
whole milk – Provides creaminess to the eggnog.
cinnamon (ground) – Lends distinct warm and woodsy flavor.
nutmeg (ground) – Warm, aromatic with subtle hints of clove.
whole clove – A pungent warm spice with a distinct and intense flavor and aroma.
egg yolks – Lends richness, creaminess and thickens the eggnog.
granulated sugar – Adds sweetness and flavor.
dark brown sugar – For sweetening and flavor and adds subtle caramel notes.
half & half – Adds to the creaminess and richness. Or use equal parts heavy cream and whole milk.
vanilla extract – Lends warmth and enhances all of the other flavors in this recipe.
In a saucepan, heat 4 cups whole milk, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 4 whole cloves until hot.
Whisk to combine and continue whisking often until hot. DO NOT bring to a boil.
Meanwhile, separate 12 yolks from the whites. Add the yolks to a large mixing bowl, saving the whites for another purpose.
OR you can whip the egg whites until stiff and fold them in at the very end of this recipe for a thicker, frothier eggnog.
Whisk the egg yolks thoroughly.
Next add in 1 cup granulated sugar and 1/4 cup dark brown sugar.
Again, whisk until thick and fluffy.
Temper the Eggs:
Once the milk is hot, continue whisking while slowly pouring in the hot milk.
This method is called tempering. It gently cooks the egg so this drink is safe to consume, similar to making traditional ice cream.
Transfer the mixture to a larger saucepan (if needed) and heat over medium to medium-low, whisking until thick. This should take 5 to 8 minutes. DO NOT BOIL.
You’ll know it’s thick when it coats the back of a spoon and when you drag your finger through the egg mixture, it doesn’t fill back in.
Pour this through a fine mesh sieve set into a large bowl to catch any egg impurities and the cloves.
To this add 4 cups half & half and 2 teaspoons pure vanilla extract. If you don’t have half & half, use equal parts whole milk and heavy cream.
Whisk thoroughly to incorporate.
Cover and refrigerate overnight. This is important as it really allows the flavors to marry.
Give it a good stir before serving as some of the ingredients settle. Ladle eggnog into cups, top with whipped cream and freshly grated nutmeg.
How much Rum Per serving of Eggnog?
For every 1 cup of eggnog add 1 shot (1.5 ounces) up to 2 to 3 ounces for a stronger eggnog.
What Should You Spike Eggnog With?
We like to use spiced rum (i.e Captain Morgan’s) however brandy (Cognac specifically) is more traditional.
How To Store Eggnog:
Store in an air-tight container in the refrigerator.
How Long Will Homemade Eggnog Last?
If stored properly, homemade eggnog should last 4 days. Eggnog spike with liquor will last longer.
Enjoy! And if you give this Homemade Eggnog Recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8servings
Homemade Eggnog
Nothing is better than Homemade Eggnog during the holiday season! A thick, rich and delicious spiced beverage made from whipped egg yolks, spiced milk with a touch of vanilla. This recipe yields 9 cups.
Prep Time: 10 minutesmins
Cook Time: 15 minutesmins
Total Time: 25 minutesmins
4cupswhole milk
4wholecloves
1teaspoonground cinnamon
1/2teaspoonnutmeg
12largeegg yolks
1cupgranulated sugar
1/4cupdark brown sugar
2cupshalf & half, use equal parts whole milk and heavy cream
2teaspoonspure vanilla extract
In a saucepan, add whole milk, ground cinnamon, ground nutmeg and whole cloves. Heat until hot. DO NOT BOIL.
Meanwhile add the yolks to a large bowl and whisk thoroughly.
Add sugars and whisk until thick and fluffy.
Once the milk is hot, continue whisking while slowly pouring in the hot milk.
Transfer the mixture to a larger saucepan (if needed) and heat over medium to medium-low, whisking until thick. This should take 5 to 8 minutes.
You’ll know it’s thick when it coats the back of a spoon and when you drag your finger through the egg mixture, it doesn’t fill back in.
Pour this through a fine mesh sieve set into a large bowl to catch any egg impurities and the cloves.
Lastly, add the half & half and vanilla extract. Whisk to combine.
Cover and refrigerate overnight.
Give it a good stir before serving as some of the ingredients settle.
Ladle soup into glasses and serve topped with whipped cream and freshly grated nutmeg.
See blog post for spiking eggnog.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
This recipe was originally posted on December 3rd, 2021 and has been updated with clear and concise instructions, new photography and helpful information.
White Chocolate Peppermint Popcorn is so easy and delicious! Air-popped popcorn coated in white chocolate and peppermint candy dust. A perfect, quick and festive treat! Yields about 8 cups.
This is your friendly reminder to make White Chocolate Peppermint Popcorn this holiday season!
Really it’s so easy and so much fun – especially if making it with kids. And it’s the perfect sweet treat to have on hand during the holidays when you’re in the mood for something sweet.
One thing is for sure, this holiday popcorn should come with a warning label because it’s extremely addictive.
To Make White Chocolate Peppermint Popcorn You Will Need:
candy canes – Or use peppermint hard candies.
popcorn kernels – I use white popcorn kernels for this recipe.
white chocolate – The candy melts are so easy, however chocolate chips or chopped chocolate (bars) would also work.
fine salt – Adds a little something-something and balances all the sweet.
In the bowl of a mini food processor break up and add about 6 candy canes. Secure the lid and process until they turn into fine candy cane dust. This will yield about 1/4 cup.
NOTE: I like to reserve 1 tablespoon to sprinkle over top at the end.
For this recipe, it’s best to pop the popcorn kernels in an air popper. I searched amazon for the one I have and couldn’t find it so I linked to a similar one in the printable recipe. You’ll need 1/3 cup of white popcorn kernels.
Following the manufacturers directions to your air popper, air pop the popcorn kernels into an extra-large bowl.
Once popped it should be about 8 cups of popcorn.
Start with 16 ounces of white chocolate melts, white chocolate chips or you can chop up two 8 ounce bars of Ghirardelli white chocolate into pretty similar size pieces. Add them to a heat-safe bowl or large liquid measuring cup and follow the package directions for melting.
Stir until smooth and no lumps.
While the chocolate is still warm, pour it over the pop corn.
Use a large rubber spatula and gently toss until the popcorn is evenly coated.
Sprinkle with the candy cane dust.
Give that a gentle toss to coat as well.
Spread the white chocolate candy can popcorn onto a parchment or wax paper lined, rimmed baking sheet. And sprinkle with a pinch of fine salt.
Let that sit until the chocolate has set.
Break up any large clumps and prepare to fall in love.
How To Store White Chocolate Peppermint Popcorn:
Once the chocolate has set, gently break up any large pieces and transfer to a gallon size resealable bag or air-tight storage container.
How Long Will White Chocolate Peppermint Popcorn Last?
If stored properly, it should last about 1 week. That’s if you don’t finish it before then. 😉
Enjoy! And if you give this White Chocolate Peppermint Popcorn recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 12servings
White Chocolate Peppermint Popcorn
Salty, sweet and peppermint-y popcorn! A delicious festive popcorn perfect for the holidays! Makes 6 cups or 12 (1/2 cup) servings.
Prep Time: 25 minutesmins
Additional Time: 5 minutesmins
Total Time: 30 minutesmins
1/3cupwhite popcorn kernels
1/4cupfinely crushed candy canes, or about 6 candy canes
16ounceswhite chocolate melts, or use 15 ounce bag of white chocolate chips or 2 (8 ounce) bars
1pinchfine sea salt
CRUSH THE CANDY CANES:
Add broken up candy canes into the bowl of your mini food processor and process until they are somewhat of a fine dust.NOTE: I reserve 1 tablespoon of candy cane dust to sprinkle on top once spread out on the pan. This is optional of course.
MAKE THE POPCORN:
Following the manufacturers directions to your air popper, air pop the popcorn kernels into an extra-large bowl.
Add the chocolate melts to a heat-safe bowl (or large liquid measuring cup) and follow the package directions for melting. Stir until smooth.
Pour the melted white chocolate over the popcorn and use a rubber spatula to gently toss it until the popcorn is evenly coated. Sprinkle with candy cane dust and gently mix to coat once more.
Spread the popcorn on a parchment or wax paper lined baking sheet. Sprinkle with a small pinch of fine salt and reserved candy cane dust. Let the chocolate set up on the counter or pop into the fridge for 10 to 15 minutes. Break up any large pieces and enjoy!
See blog post for storing instructions.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
This recipe was originally posted on November 30th, 2012 and has been updated with clear and concise instructions, new photography and helpful information.
This Thanksgiving — coming up on Thursday, November 28 — skip the stress of cooking and let Houston’s top restaurants treat you to a festive feast. From family-friendly affairs featuring classic roast turkey and all the fixin’s to prix fixe menus featuring bubbles, oysters and TK, here is where to celebrate the season of gratitude with a tasty meal in Houston this year.
Celebrate Thanksgiving November 27 from 2 to 9 p.m. with a three-course prix fixe featuring roasted parsnip bisque, herb-roasted turkey or chateaubriand and pumpkin pie. Cost is $55–$65 for adults and $18–25 for kids.
The neighborhood taver is offering a three-course pre-fixe Thanksgiving menu ($75 per person), with a two-course children’s menu for $55. Guests can enjoy holiday classics like roast turkey, squash soup, and stuffing, alongside Bar Bludorn specialties including country ham beignets, steak tartare, steak frites and mushroom ravioli.
Enjoy a special three-course Thanksgiving dinner of traditional favorites like roast turkey, stuffing, sweet potatoes, and pumpkin pie, alongside Bludorn signatures such as steak tartare, hanger steak and Oysters Everyway. The three-course menu is $105 per person, with a two-course children’s menu available for $55.
Brennan’s, 3300 Smith Enjoy a three-course prix fixe feast of Creole and holiday classics in a cozy, festive atmosphere, open 11 a.m. to 7 p.m.; reservations required. Cost is $87 per person plus tax and tip. Call 713-522-9711.
Create your own Chinese-inspired Thanksgiving with crispy-skinned Peking duck, soup dumplings, specialty rice, noodles, seafood and vegetable plates. Open regular hours; walk-ins welcome.
Étoile will be open for Thanksgiving with a special three-course menu ($78 per adult, $28 per child, plus tax and gratuity) — expect seasonal hors d’oeuvres like butternut squash soup with orange zest, Scottish smoked salmon with dill cream, or chilled shrimp with tarragon cocktail sauce; main courses including free-range roasted turkey with all the classics, braised Akaushi beef, Iberico pork skirt steak, seared salmon, or a fall vegetable risotto with white truffle oil; and vanilla bourbon pecan pie or warm pear and brioche pudding with chocolate sorbet.
Hongdae 33, 9889 Bellaire Break from tradition with all-you-can-eat Korean barbecue in a vibrant, high-energy space. $33 per person for 90 minutes of unlimited food; a la carte drinks available. Walk-ins welcome; no reservations needed.
Guests can dine in style a three-course prix fixe from 2 to 9pm with — choose herb-roasted turkey ($75) or filet mignon ($85) with refined sides and pumpkin pie. Kids’ menu available.
The modern American seafood restaurant is hosting a festive three-course Thanksgiving dinner. Guests can choose from signature dishes like crab cakes, seafood gumbo, and seared scallops, as well as seasonal specials including roasted turkey roulade with puff pastry and sweet potato, and hanger steak with kale, bone marrow butter, and sauce bordelaise. The three-course menu is $85 per person, with a two-course children’s menu available for $55.
Celebrate Thanksgiving in lodge-style comfort with a three-course menu ($85 per adult, $45 child, plus beverages, tax and gratuity). Highlights include smoked duck gumbo, wild game tasting, Southern-style roast turkey with cornbread dressing and indulgent desserts like warm croissant bread pudding. Late-night snack packs with turkey, dressing, and gravy are also available to-go.
Hotel Granduca’s Remi is offering a pre-fixe Thanksgiving menu with oven-roasted heritage turkey, truffled mac and cheese, spiced pumpkin tarts and artisanal apple Dutch pies in an elegant setting. Seating runs from 10:30 a.m. to 2:30 p.m. for $105/adult and $54/children 10+. Reservations required via OpenTable or at 713-418-1000.
Enjoy a three-course Thanksgiving meal with Italian twists ($55 adults, $25 kids, $35 optional wine pairing), with options from butternut squash soup and hand-carved turkey breast to pecan pie or pumpkin pie.
Tipping Point will be open on Thanksgiving with a special a la carte or three-course menu for $75. Highlights include raspberry brie en croute, lamb duo with apple chutney, slow-roasted turkey with green beans, cornbread stuffing, rosemary mashed potatoes and a yeast roll, roasted rack of lamb and pecan pie.
Quick! What’s the first meal that comes to mind when you think of ground beef? For me it’s grilled burgers or crunchy tacos that I used to eat as a kid. But those two foods barely scratch the surface of all the different dinners you can cook up with some ground beef. Arm yourself with a pack of ground beef and the sky’s the limit when it comes to dinner possibilities. READ MORE…
These Eggless Homemade Chicken Nuggets are crispy on the outside, juicy on the inside, and super kid-friendly. They’re a healthier, tastier version of those frozen chicken nuggets we all grew up with. Plus, it’s completely egg-free, which is perfect if you’re managing food allergies. You can make a big batch, freeze them, and have homemade nuggets ready anytime you need them. It’s a total win for busy days! You’ll feel great knowing exactly what’s going into your food—no weird additives, just real chicken and simple ingredients.
Oriana’s Thoughts On The Recipe
Okay, let’s be real for a second—who doesn’t love chicken nuggets? In my house, they’re basically a food group. But with all the store-bought options full of who-knows-what, I wanted to come up with a version that’s not only healthier but also something I feel good about feeding my kids. These eggless homemade chicken nuggets are the answer!
If you’ve got little ones dealing with food allergies like mine, you know how important it is to keep things simple and safe. No eggs here, but trust me—the breading stays perfectly crispy and intact. That’s a win! Plus, these nuggets are super picky-kid-approved, so I know they’ll disappear fast, no matter how fussy the eater.
I love how easy it is to make a big batch and freeze some for later. They come out crispy on the outside, juicy on the inside, and they’re SO much better than the store-bought stuff. And knowing they’re made with real chicken and no weird additives? Total mom win!
Let’s face it—grabbing a bag of chicken nuggets from the store is convenient. But have you ever thought about making your own at home? Trust me, it’s easier than you think and comes with some pretty sweet perks!
1. You Control the Ingredients When you make your own nuggets, you know exactly what’s going in them. No weird preservatives or mystery ingredients—just real chicken, your favorite seasonings, and a crispy coating you can be proud of.
2. Healthier, Fresher, Better Store-bought nuggets are often loaded with extra salt, fat, and artificial stuff you don’t need. By making them at home, you can use better-for-you ingredients. Whether you prefer gluten-free breadcrumbs or want to cut back on sodium, it’s completely in your hands. Plus, homemade nuggets just taste fresher!
3. Safe for Food Allergies If you or someone in your family has a food allergy, cross-contamination can be a real concern with store-bought options. By making your own chicken nuggets, you eliminate that worry. You know your kitchen, your tools, and your ingredients are all safe and allergen-free, giving you total peace of mind.
What I Love About This Recipe
Feel-Good Family Food: Nothing feels better than knowing exactly what you’re feeding your family. These homemade chicken nuggets are made from simple, real ingredients—no preservatives or artificial additives. They’re healthier than what you’d find in the frozen food aisle, and I love that!
Allergy-Friendly: If you’re navigating food allergies, these are a lifesaver. No eggs here, but the breading is still crisp and delicious! I know how tricky it can be to avoid allergens, so this recipe makes me feel secure, knowing what’s going into each bite.
Better Than Store-Bought: These nuggets are miles better than the packaged ones. With juicy, real chicken inside and a crunchy, flavorful coating outside, it’s hard to beat. Plus, there’s no mystery meat here—just wholesome, easy-to-pronounce ingredients!
Picky-Kid-Approved: If you’ve got a kiddo who turns their nose up at everything, give these a try. They’re crispy, juicy, and oh-so-tasty. I have yet to meet a child who doesn’t ask for seconds!
Freezer Friendly: These nuggets freeze beautifully! Just pop a batch in the freezer, and you’ll have homemade chicken nuggets on hand whenever hunger strikes. They reheat like a dream, staying crispy and delicious.
Potential Cons Of The Recipe
Extra Effort: While these nuggets are awesome, they do require a bit more effort than grabbing a bag from the store. You’ll need to prep and cook the chicken, which can take a little time.
Tips To Mitigate These Cons
Time-Saving: Since making these takes a bit more effort, freezing extra batches means you only do the work once, and you’ll have ready-to-cook nuggets for future meals. You can just grab them from the freezer and bake or air-fry when you need a quick, homemade snack or meal. Remember to spritz olive oil or avocado oil spray before baking, which helps everything crisp up perfectly! I promise you that they are worth the extra effort!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Boneless skinless chicken: The star of the show! Note: I like to use chicken breasts, but chicken thighs work well, too. You can also use 93% lean ground chicken.
Salt, garlic powder, onion powder, paprika, and pepper: These seasonings are key for flavor. Note: You can adjust to taste, but don’t skip them—they make the nuggets so flavorful!
Olive oil: This adds moisture to the nuggets.
All-purpose flour & water: These two form the base of our egg-free coating. They work together to bind the breadcrumbs to the chicken.
Breadcrumbs and Panko: A mix of both gives the perfect balance of crunch. Regular breadcrumbs coat the chicken, while panko adds extra crispiness. Note: You can also use crushed cornflakes instead of panko.
Olive oil or avocado oil spray: A generous mist before baking gives the nuggets that crispy, golden finish! Note: You can also use melted butter if you prefer.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Chicken Mixture
Place the chicken in the food processor and pulse until the chicken is minced. Next, add the 1 teaspoon salt, 1 teaspoon garlic powder, onion powder, paprika, ¼ teaspoon pepper, and olive oil. Process until combined.
Step 2 – Form The Chicken Nuggets
Portion the chicken mixture out using a 1 tablespoon scoop, then shape it into nugget form (a rectangular-ish shape) with your hands. Place them on a baking tray or large plate lined with parchment paper. From a pound of chicken, you’ll get about 16 chicken nuggets, about 30 g each.
Tip: If the mixture is too soft to shape into nuggets, place it in the refrigerator for a few minutes to firm up. Also, lightly wet your hands when forming the nuggets to make the process easier.
Step 3 – Prepare The Breading Station
In a shallow bowl, combine the flour and water. In a second shallow bowl, mix breadcrumbs, panko, 1 teaspoon salt, 1 teaspoon garlic powder, and ¼ teaspoon black pepper.
Step 4 – Dip And Coat
Dip the chicken nuggets in the flour mixture, shake off excess, and then into the breadcrumb mixture, making sure to coat each piece evenly and thoroughly on all sides. Press with your hand, shake off excess, and place on a large dish or cutting board. Let the chicken nuggets rest for 10 minutes.
Tip: Once they are breaded, you can freeze them flat for 1 hour, then transfer them to Ziploc bags and store them for up to 3 months. When ready to bake them, bake frozen nuggets as directed next.
Step 5 – Bake
Transfer the nuggets to a lined baking sheet. Spray both sides of the chicken generously with oil. Bake for 10 minutes, then flip the nuggets and cook for another 8 – 10 minutes, or until the internal temperature of the chicken reaches 165º F.
Recipe Tips
Make sure to form your chicken nuggets into evenly sized pieces so they cook at the same rate.
Don’t rush the breading process! Press those breadcrumbs into the chicken for a coating that stays in place.
A generous spray of oil before baking will give your nuggets that crispy finish without the need for deep frying.
Food Allergy Swaps
Gluten-Free: If you’re gluten-free, swap the all-purpose flour for a gluten-free flour blend, and use gluten-free breadcrumbs and panko. If you want to avoid dairy, just make sure your breadcrumbs don’t contain any sneaky dairy ingredients.
Variations & Additions
Spicy: Want to kick it up a notch? Try adding a little cayenne or chili powder for a spicy twist.
Cheesy: You could also mix in some Parmesan cheese with the breadcrumbs for extra flavor.
Dipping Sauce: For a different dipping experience, these nuggets are great with honey mustard, BBQ sauce, eggless ranch, or even a tangy yogurt dip!
Serving Suggestions
These nuggets pair perfectly with a side of sweet potato fries, a fresh salad or fruit, or even some homemade mac and cheese. For a fun twist, you could serve them in wraps or on slider buns with a little mayo and lettuce!
Storing and Freezing Instructions
Store Leftovers: Allow your nuggets to cool completely. Place your cooled nuggets in an airtight container and store them in the fridge. They’ll stay fresh for up to 3-4 days. When you’re ready to eat, reheat refrigerated nuggets in the oven at 350° F (180° C) for about 10-15 minutes to keep them crispy.
Freeze Cooked Chicken Nuggets: To freeze, let the cooked nuggets cool completely, then transfer them to an airtight container or zip-top bag. They’ll keep in the freezer for up to three months. When you’re ready to enjoy them, reheat them in the oven or air fryer until crispy and heated through.
Freeze Uncooked Chicken Nuggets: Once they are breaded, you can freeze them flat for 1 hour, then transfer them to Ziploc bags and store them for up to 3 months. When ready to bake them, bake frozen nuggets in the oven at 350° F (180° C) for 20-22 minutes.
Frequently Asked Questions
Can I make these gluten-free?
Absolutely! Just swap the flour, breadcrumbs, and panko for gluten-free alternatives. Read more details above.
How do I get the breadcrumbs to stick without eggs?
The flour and water mixture acts like glue, helping the breadcrumbs adhere to the chicken. Pressing the breadcrumbs into the chicken also ensures a solid coating.
Can I fry these instead of baking?
Yes! You can fry them in a bit of oil on the stovetop for a crispier, more traditional nugget experience.
How do I reheat frozen nuggets?
Simply bake them at 350° F (180° C) for 15 – 18 minutes or pop them in the air fryer for 10 -12 minutes until heated through and crispy.
These Eggless Homemade Chicken Nuggets are crispy on the outside, juicy on the inside, and super kid-friendly. They’re a healthier, tastier version of those frozen chicken nuggets we all grew up with. Plus, it’s completely egg-free, which is perfect if you’re managing food allergies. You can make a big batch, freeze them, and have homemade nuggets ready anytime you need them. It’s a total win for busy days! You’ll feel great knowing exactly what’s going into your food—no weird additives, just real chicken and simple ingredients.
Prep Time 20 minutesmins
Cook Time 20 minutesmins
Total Time 40 minutesmins
Servings 16nuggets
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Preheat oven to 400º F (200º C). Line a baking sheet with parchment paper.
Place the chicken in the food processor and pulse until the chicken is minced. Next, add the 1 teaspoon salt, 1 teaspoon garlic powder, onion powder, paprika, ¼ teaspoon pepper, and olive oil. Process until combined.
Portion the chicken mixture out using a 1 tablespoon scoop, then shape the chicken mixture into nugget form (a rectangular-ish shape) with your hands. Place them on a baking tray or large plate lined with parchment paper. You’ll get about 16 chicken nuggets from a pound of chicken, about 30 g each.Tip: If the mixture is too soft to shape into nuggets, place it in the refrigerator for a few minutes to firm up. Also, lightly wet your hands when forming the nuggets to make the process easier.
In a shallow bowl, combine the flour and water.
In a second shallow bowl, mix breadcrubms, panko, 1 teaspoon salt, 1 teaspoon garlic powder, and ¼ teaspoon black pepper.
Dip the chicken nuggets in the flour mixture, shake off excess, and then into the breadcrumb mixture, making sure to coat each piece evenly and thoroughly on all sides. Press with your hand, shake off excess, and place on a large dish or cutting board. Let the chicken nuggets rest for 10 minutes. Spray both sides of the chicken generously with oil.Tip: Once they are breaded, you can freeze them flat for 1 hour, then transfer them to Ziploc bags and store them for up to 3 months. When ready to bake them, bake frozen nuggets as directed next.
Transfer nuggets to a lined baking sheet. Spray both sides of the chicken generously with oil or melted butter.
Bake for 10 minutes and then flip the nuggest and cook for another 8 – 10 minutes or until the internal temperature of the chicken reaches 165º F (74° C).
Chicken: You can use skinless, boneless chicken breasts or thighs. You can also use already-ground chicken (93% lean). In that case, omit the food processor step. Just mix the ground chicken with the seasonings.Store Leftovers: Allow your nuggets to cool completely. Place your cooled nuggets in an airtight container and store them in the fridge. They’ll stay fresh for up to 3-4 days. When you’re ready to eat, reheat refrigerated nuggets in the oven at 350° F (180° C) for about 10-15 minutes to keep them crispy.Freeze Cooked Chicken Nuggets: To freeze, let the cooked nuggets cool completely, then transfer them to an airtight container or zip-top bag. They’ll keep in the freezer for up to three months. When you’re ready to enjoy them, reheat them in the oven or air fryer until crispy and heated through.Freeze Uncooked Chicken Nuggets: Once they are breaded, you can freeze them flat for 1 hour, then transfer them to Ziploc bags and store them for up to 3 months. When ready to bake them, bake frozen nuggets in the oven at 350° F (180° C) for 20-22 minutes.Food Allergy Swaps:Gluten-Free: If you’re gluten-free, swap the all-purpose flour for a gluten-free flour blend, and use gluten-free breadcrumbs and panko. If you want to avoid dairy, just make sure your breadcrumbs don’t contain any sneaky dairy ingredients.Recipe Tips:
Make sure to form your chicken nuggets into evenly sized pieces so they cook at the same rate.
Don’t rush the breading process! Press those breadcrumbs into the chicken for a coating that stays in place.
A generous spray of oil before baking will give your nuggets that crispy finish without the need for deep frying.
Variations & Additions:
Spicy: Want to kick it up a notch? Try adding a little cayenne or chili powder for a spicy twist.
Cheesy: You could also mix in some Parmesan cheese with the breadcrumbs for extra flavor.
Dipping Sauce: If you want a different dipping experience, these nuggets are great with honey mustard, BBQ sauce, eggless ranch, or even a tangy yogurt dip!
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
These Double Decker Tacos are made lighter and healthier by using quick and easy fat-free “refried” beans, low-carb flour tortillas, and wrapping them around crunchy corn shell tacos! A Taco Bell favorite you can make at home!
This is my homemade version of a Taco Bell favorite.
I really like when I get to put double decker in a recipe title. It suggests that whatever it is, it’s substantial and is double the delicious. And just think with these tacos, gone are the days that when you bite into your hard shell and the bottom splits open and the fillings of your taco fall out onto your plate. Well, maybe.
These are perfect dinner for those nights you really don’t feel like pouring your heart and soul into a meal. Which sometimes is every night for me. :/
soft flour tortillas – Use fajita size soft taco shells.
corn shells – I like to use Simple Truth (Kroger) yellow corn taco shells.
lettuce – Adds refreshing crunch.
cheese – I like to use a finely grated cheddar blend.
optional toppings:
tomato
sour cream
guacamole
hot sauce
salsa
To Make the Beans You Will Need:
pinto beans (canned)
ground cumin
garlic powder
onion powder
coriander
kosher salt
Drain the pinto beans, reserving the liquids from the can. In a small saucepan add the drained beans plus half of the liquids, which is about 1/3 cup. Then measure and add 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon both ground coriander and kosher salt.
Stir to combine. Bring beans to a low boil, reduce to low and simmer uncovered for 15 minutes.
Remove the beans from the heat and allow to rest 5 minutes before transferring to a mini food processor.
Secure the lid and pulse until the beans are velvety smooth.
This should yield roughly 1-1/4 cups which is perfect for making 12 double decker tacos.
Next, add 1 pound of lean ground beef into a skillet. Cook over medium heat, using a spatula to break the beef up into crumbles, until the beef is no longer pink and fully cooked. Drain any fat and discard.
To the cooked ground beef, measure and add in 2 tablespoons taco seasoning.
HOW DO YOU MAKE SAUCY TACO MEAT?
If you prefer your taco meat to be more saucy, this is what I suggest. Once you add your taco seasoning and coat the beef. Make a quick slurry of 2 teaspoons cornstarch and 2 teaspoons water, stir to combine. Increase the heat under the skillet to high, pour in 3/4 cup of water and bring to a bubble. Stir in the cornstarch slurry. Continue stirring until the sauce has thickened. Remove off the heat once a desired consistency has been reached.
On a rimmed metal baking sheet, place the taco shells with the opening facing down. I learned to do this from my mother-in-law as a great way to keep the tacos from closing up which makes it tough to fill with the taco meat.
Warm the corn shells by follow the package directions.
Grab 12 (6-inch) flour tortillas and spread some of the warm beans onto center. To keep these double deckers on the lighter side, I use low carb soft flour tortillas.
Then lay the warmed taco shell onto the beans and gently press.
Fold up the other side, gently pressing to secure the taco shell.
Repeat with the rest of the tacos.
Grab your taco meat and prepare shells.
Add divide the meat among the shells.
Top with shredded lettuce, cheese and tomatoes.
Make it supreme by adding sour cream and guac.
Enjoy! And if you give this Double Decker Tacos recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 12tacos
Double Decker Tacos
These Double Decker Tacos are made lighter and healthier by using quick and easy fat-free “refried” beans, low-carb flour tortillas, and wrapping them around crunchy corn shell tacos! A Taco Bell favorite you can make at home!
Prep Time: 10 minutesmins
Cook Time: 25 minutesmins
Total Time: 35 minutesmins
FOR THE BEANS:
1(15 ounce) canpinto beans, drained, 1/3 cup liquids reserved
12crunchy corn taco shells, warmed following package directions
2cupslettuce, shredded romaine or iceberg
2roma tomatoes, seeded and diced small
1¼cheddar cheese, shredded
MAKE THE BEANS:
Drain the beans reserving the liquids from the can. In a small saucepan add the drained beans plus half of the liquids, about 1/3 cup. Then measure and add the cumin, garlic powder, onion powder, ground coriander and kosher salt.
Bring beans to a low boil, reduce to low and simmer 15 minutes.
Remove the beans from the heat and let cool 5 minutes before transferring to a mini food processor. Secure the lid and pulse until smooth.
MAKE THE TACOS:
Brown the ground beef in a skillet until fully cooked. Drain and discard any fat.
To the beef add in the taco seasoning and stir until the beef is evenly coated. Keep meat warm over low heat.
Spread a thin layer of beans in the center of each flour tortilla. Pressing a warm corn shell to the beans and wrapping it in the soft tortilla.
Divide the taco meat among each of the shells.
Top with lettuce, cheese, tomatoes or any of your favorite toppings and enjoy!
HOW DO YOU MAKE SAUCY TACO MEAT?
If you prefer your taco meat to be more saucy, this is what I suggest. Once you add your taco seasoning and coat the beef. Make a quick slurry of 2 teaspoons cornstarch and 2 teaspoons water, stir to combine. Increase the heat under the skillet to high, pour in 3/4 cup of water and bring to a bubble. Stir in the cornstarch slurry. Continue stirring until the sauce has thickened. Remove off the heat once a desired consistency has been reached.
This recipe was originally posted on September 9, 2012 and has been updated with clear and concise instructions, new photography and helpful information.
This Cornflake Crusted French Toast is a delicious and fun way to enjoy your morning french toast. Thick slices of bread are dipped in a cinnamon-vanilla egg and milk mixture before dipping into crushed cornflake cereal and griddled until crisp and golden. Yields 8 (2-piece) servings.
This is your sign to crust your French toast in cornflakes.
Cornflake crusted French toast is such a fun and delicious spin on a classic. I first made these in 2012 and have made them on occasion ever since. They are so deliciously flavorful and my family and I adore the crispy exterior.
In this recipe, thick sliced bread is dipped in a cinnamon and nutmeg custard and then coated in crushed cornflakes. Griddling them gets them nice and toasty and golden brown. I like to serve these spread with salted butter, a dusting of powdered sugar and a drizzle of pure maple syrup!
So crispy, so crunchy and SO delicious!
To Make This Cornflake Crusted French Toast You Will Need:
cornflake cereal – Adds crunch and subtly sweet corn flavor.
eggs – Adds richness and flavor to the custard.
milk – Use whatever you have on hand (cow’s milk, soy milk, oat milk, almond milk, coconut milk or cashew milk). Any of these will work.
pure vanilla extract – Adds distinct flavor and enhances the other flavors in the dish.
cinnamon (ground) – Lends distinct warm and woodsy flavor.
nutmeg (ground) – Warm, aromatic with subtle hints of clove.
kosher salt – Helps to balance the sweetness and enhance flavors.
thick sliced bread – I like to use a thick sliced bread like; Texas toast or brioche or challah.
salted butter – For serving.
maple syrup – For serving.
Start by placing 6 cups of cornflakes into a large re-sealable bag. Crush the cereal either with your hands, a rolling pin, mallet or pie plate. You want small pieces not super fine crumbs.
Transfer the cornflake crumbs into a shallow dish and set aside for a sec.
In a separate shallow bowl, add 3 large eggs, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/2 teaspoon nutmeg and a small pinch of fine salt.
Whisk to break up the eggs and to combine them with the spices before pouring in 1 cup of milk.
Whisk well to incorporate and set it next to you cornflake crumbs.
Preheat a skillet or griddle. For my griddle (linked in the recipe printable) I had it set at 300°F. If using a skillet preheat the pan over medium heat.
Dip the bread into the egg batter for a few seconds on each side, letting any excess drip back into the bowl.
Immediately dip and gently press the bread into the cereal crumbs.
Transfer each coated piece to a wire rack set into a rimmed sheet pan and repeat with the remaining slices. Once you’re done, spay each side with nonstick baking spray – I like to use a ghee oil spray.
Work in batches, placing the cereal coated french toast into the preheated griddle or large skillet and cook for about 3-4 minutes a side or until golden. You might need to adjust the heat between each batch.
Next, flip and repeat.
Transfer to a rimmed baking sheet and keep warm in a low oven and repeat with the remaining pieces.
Serve topped with butter and drizzle with real maple syrup.
Got leftover French toast? Save it and enjoy it later in the week! Store the French toast in an air-tight container or resealable bag/stasher bag (to avoid drying out or absorbing fridge odors) and refrigerate for up to 3 to 5 days!
CAN FRENCH TOAST BE FROZEN?
Absolutely! Flash freeze the French toast first on a rimmed baking sheet for 30 minutes, portion serving amounts into resealable baggies (or stasher bags) and store in the freezer for up to 3 months.
NOTE: When refrigerated or frozen, cornflake crusted french toast will lose some texture, so (once defrosted if frozen) I would pan fry to crisp them back up a little.
Enjoy! And if you give this Cornflake Crusted French Toast recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8servings
Cornflake Crusted French Toast
This Cornflake Crusted French Toast is a delicious and fun way to enjoy your morning french toast. Thick slices of bread are dipped in a cinnamon-vanilla egg and milk mixture before dipping into crushed cornflake cereal and griddled until crisp and golden. Yields 8 (2-piece) servings.
Prep Time: 20 minutesmins
Cook Time: 20 minutesmins
Total Time: 40 minutesmins
16slicesthick sliced bread, like Texas toast or use brioche or challah
6cupscornflakes
3largeeggs
1teaspoonpure vanilla extract
1/2teaspoonground cinnamon
1/2teaspoonground nutmeg
1pinchkosher salt
1cupmilk
salted butter, for serving
real maple syrup, for serving
Add the cornflakes into a large re-sealable bag. Crush the cereal either with your hands, a rolling pin, mallet or pie plate. You want small crumbs but not fine crumbs.
Transfer the cornflake crumbs into a shallow dish and set aside.
In a separate shallow bowl, add eggs, vanilla, cinnamon, nutmeg and a small pinch of fine salt. Whisk to break up the eggs and to combine them with the spices before pouring in the milk.
Whisk well to incorporate and set it next to you cornflake crumbs.
Preheat a skillet or griddle. For my griddle (linked in the recipe printable) I had it set at 300°F. If using a skillet preheat the pan over medium heat.
Dip the bread into the egg batter for a few seconds on each side, letting any excess drip back into the bowl. Immediately and gently press the bread into the cereal crumbs.
Transfer each coated piece to a wire rack set into a rimmed sheet pan and repeat with the remaining slices. Once you’re done, spay each side with nonstick. baking spray. I like to use a ghee oil spray.
Work in batches, placing the cereal coated french toast into the preheated griddle or large skillet and cook for about 3-4 minutes a side or until golden. You might need to adjust the heat between each batch. Flip and repeat.
Transfer to a rimmed baking sheet and keep warm in a low oven and repeat with the remaining pieces.
Serve topped with butter and drizzle with real maple syrup.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. Nutritional information is for French toast only and does not include butter or syrup.
These GIANT Bakery Style Rice Krispie Treats are soft and gooey with ribbons of marshmallow throughout. Similar to making regular krispie treats, however this recipe is made extra special by the addition of sweetened condensed milk and marshmallow fluff. Yields 8 giant rectangles or 12 thick squares.
Meet The Perfect Rice Krispie Treat.
I had my first rice krispie treat when my husband and I were newly dating as teenagers, and I’ve loved them ever since. However, once you’ve had a bakery style version there’s really no going back. The difference? Is by adding in sweetened condensed milk you will get soft and ultra gooey krispie treats with incredible flavor but without making them overly sweet. I also swirl in marshmallow fluff which adds ribbons of soft sweet marshmallow throughout. To. Die. For.
Prepare to fall in love.
To Make These Bakery Style Rice Krispie Treats You Will Need:
butter – I use salted butter, but use what you have.
sweetened condensed milk – Adds flavor and makes these treats soft and gooey.
marshmallows – I like to use mini marshmallows to speed up the melting process.
vanilla – Enhances the flavor of these sweet treats.
rice cereal – You can’t make rice krispie treats with out it.
marshmallow fluff – Adds extra marshmallow goodness.
In a large pot, melt 6 tablespoons butter over low heat.
Once melted, pour in 6 ounces sweetened condensed milk and use a rubber spatula to stir until combined.
Next, add in 10 ounces of mini marshmallows. Again, stir to combine.
Once incorporated, remove off of the heat and add in 1-1/2 teaspoons pure vanilla extract, stirring once more.
Lastly measure and add 10 ounces rice cereal.
Use a rubber spatula to gentle fold the cereal into the marshmallow mixture.
Once combined add spoonfuls of the marshmallow fluff on top.
Stir only a few times in order to create thick ribbons throughout the cereal mixture.
Transfer to a 8×12 or 9×13 ceramic baking pan and use wax paper to press the mixture into the pan.
Allow the rice krispie treats to cool for 30 minutes to 1 hour before serving.
Cut into desired sizes – 8 large rectangles or 12 thick squares.
Enjoy! And if you give this Bakery Style Rice Krispie Treats recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 12servings
Bakery Style Rice Krispie Treats
These GIANT Bakery Style Rice Krispie Treats are soft and gooey with ribbons of marshmallow throughout. Similar to making regular krispie treats, however this recipe is made extra special by the addition of sweetened condensed milk and marshmallow fluff.Yields 8 giant rectangles or 12 thick squares.
Prep Time: 5 minutesmins
Cook Time: 15 minutesmins
Resting Time: 1 hourhr
Total Time: 1 hourhr20 minutesmins
6tablespoonsbutter
6ouncessweetened condensed milk , or 3/4 cup
10ouncesmini marshmallows
1½teaspoonspure vanilla extract
10ouncesRice Krispie cereal, or 10 cups
7ouncesmarshmallow fluff
In a large pot, melt the butter over low heat. Once melted, use a rubber spatula to stir in the sweetened condensed milk. Add in 10 ounces of mini marshmallows and stir while they slowly melt.
Once incorporated, remove off of the heat and add in the vanilla, continue to stir until combined. Lastly measure and add in the cereal. Gently fold the cereal into the marshmallow mixture.
Once combined add spoonfuls of the marshmallow fluff on top. Stir only a few times in order to create thick ribbons throughout the cereal mixture.
Transfer to a 8×12 or 9×13 ceramic baking pan and use wax paper to press the mixture into the pan. Allow the rice krispie treats to cool for 30 minutes to 1 hour before cutting and serving.
See blog post for storing tips.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Make ahead: The casserole can be assembled, covered with aluminum foil, and refrigerated for up to 24 hours before baking. Uncover before baking.
The casserole can also be frozen fully baked. Let cool, cover first with aluminum foil and then plastic wrap, and freeze for up to 2 months. Thaw overnight in the refrigerator and let sit at room temperature while heating the oven to 325ºF. Remove the plastic wrap and bake covered with aluminum foil until heated through, 50 to 60 minutes.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat individual servings in the microwave until warmed through, 45 seconds to 1 minute.
Syracuse, NY, June 16, 2016 (Newswire.com)
– Joe Borio’s latest videos on his popular YouTube show, “Cooking Italian with Joe”, the doctor turned chef shares with you three easy Nutella treats, your whole family will enjoy.
Nutella is a sweet and creamy chocolate hazelnut spread that is delicious! Joe Borio recalls his first experience tasting Nutella with his grandmother, when she gave him her spoon and fireworks went off on his taste buds, and his life was never the same again.
First up, a fun and super easy recipe for Nutella Croissants or Crescents. With added nuts on the inside and the top brushed with butter, sugar and more nuts! Check out Chef Joe’s video at: https://youtu.be/ONc5Y8cZSZA
Second, join Joe Borio and his son Vito, as they make homemade Italian style Nutella Crepes, just like the ones you buy on the streets of Rome. Check out Joe Borio’s fun family video at: https://youtu.be/kI7TVaPCKDc
Third in the Nutella treats for kids recipes, learn how to turn Nutella Crepes into a delicious and simple Nutella Crepe Cake with whipped cream and strawberries. Check out Cooking Italian with Joe video at: https://youtu.be/3r6a-McaQqY
“These three easy desserts are a great way to spend the afternoon with your family, as you create traditions in the kitchen, to last a lifetime.” says Joseph Borio.
You can spend time with Joe Borio and Cooking Italian with Joe, cooking in his very own kitchen and learn what the masters in Italian cooking do, as well as benefit from a lifetime of experiences to bring you a generation of cooking tips, travel tips, and what to love about Italy, to your family for years to come.
Joe Borio started Cooking Italian with Joe, a weekly YouTube show where Chef Joe is in the kitchen, cooking all of your favorite Italian dishes, while he shares stories, tips, as he offers you, easy and simple authentic Italian recipes.
Join Cooking Italian with Joe on Facebook, Twitter, YouTube, Instagram, and Pinterest or on our website to share in our videos, recipes, stories of family, and love of life. Joseph Borio is an olive oil producer and offers for sale, Extra Virgin Italian Olive Oil, named after his two sons, Vito & Joe’s Extra Virgin Italian Olive Oil, available for purchase at www.shop.cookingitalianwithjoe.com.
