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Tag: parmesan

  • Healthy Spinach and Mushroom Scramble – Simply Scratch

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    This Healthy Spinach and Mushroom Scramble is filling and delicious. A scrambled egg breakfast with sautéed onions and mushrooms and a diced veggie breakfast sausage. Serve with toast or on its own. This recipe serves 1 but can easily be doubled or quadrupled.

    This is a favorite breakfast of ours.

    I make this at least 3 times a week and it still hasn’t gotten old. And I always keep everything on hand; even prepped minced onion and sliced mushrooms so I can make this wholesome breakfast in minutes. The flavors are simple yet work so deliciously well together. I prefer use spicy veggie breakfast sausage in this scramble because for one, they’re already cooked and only need to be warmed up. And secondly, I like their flavor better than traditional breakfast sausage and they aren’t as greasy.

    Healthy Spinach and Mushroom ScrambleHealthy Spinach and Mushroom Scramble

    This healthy spinach and mushroom scramble is easy and filling, keeping you satisfied all morning long.

    ingredients for Healthy Spinach and Mushroom Scrambleingredients for Healthy Spinach and Mushroom Scramble

    To Make This Healthy Spinach and Mushroom Scramble You Will Need:

    • light olive oil
    • diced onion (red, yellow or white)
    • sliced mushrooms
    • kosher salt
    • freshly ground black pepper
    • baby spinach
    • eggs
    • cooked sausage patty (I prefer spicy veggie sausages)
    • grated Parmesan cheese.

    Add oil to panAdd oil to pan

    Heat 2 teaspoons olive oil in a 10-inch non-stick skillet over medium-low heat.

    Add onions, mushrooms and a pinch of saltAdd onions, mushrooms and a pinch of salt

    Add in 1 tablespoon (go ahead and eyeball it) of diced onion, a cup of sliced mushrooms and a pinch of kosher salt. As for the type of mushrooms, I use cremini but any mushrooms will work just fine.

    add eggs, salt and pepper in a bowl or liquid measuring cupadd eggs, salt and pepper in a bowl or liquid measuring cup

    Meanwhile crack two eggs into a bowl and add a pinch of kosher salt and freshly ground black pepper.

    whisk well to combinewhisk well to combine

    Whisk until light and fluffy, then set aside.

    sautéed onions and mushroomssautéed onions and mushrooms

    Once the onions are soft and the edges of the mushrooms are golden brown.

    add a handful of baby spinachadd a handful of baby spinach

    Next, add in 1 cup or a large handful of baby spinach. Season with freshly ground black pepper.

    sautéed spinachsautéed spinach

    Continue to stir until the spinach starts to wilt.

    scoot veggies off to the side and pour in whisked eggsscoot veggies off to the side and pour in whisked eggs

    Then scoot this mixture off to the side of the pan. Reduce the heat to medium-low and pour in the beaten eggs.

    stir until just about fully cookedstir until just about fully cooked

    Use a rubber spatula to scrape and fold the eggs until they just fully cooked.

    add in the diced veggie sausageadd in the diced veggie sausage

    Next add in the diced veggie sausage.

    add in the diced veggie sausageadd in the diced veggie sausage

    And stir to heat through.

    Healthy Spinach and Mushroom ScrambleHealthy Spinach and Mushroom Scramble

    Serve in a bowl and top with freshly grated parmesan cheese.

    Healthy Spinach and Mushroom ScrambleHealthy Spinach and Mushroom Scramble

    And micro greens, if you want to be fancy.

    Healthy Spinach and Mushroom ScrambleHealthy Spinach and Mushroom Scramble

    Enjoy! And if you give this Healthy Spinach and Mushroom Scramble recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Healthy Spinach and Mushroom ScrambleHealthy Spinach and Mushroom Scramble

    Yield: 1 serving

    Healthy Spinach and Mushroom Scramble

    This Healthy Spinach and Mushroom Scramble is filling and delicious. A scrambled egg breakfast with sautéed onions and mushrooms and a diced veggie breakfast sausage. Serve with toast or on its own. This recipe serves 1 but can easily be doubled or quadrupled.

    Prep Time: 5 minutes

    Cook Time: 10 minutes

    Total Time: 15 minutes

    • 1 olive oil spray
    • 1 tablespoon minced onion, red, white or yellow
    • 1 cup sliced mushrooms, white button or cremini
    • 2 large eggs
    • 1 pinch kosher salt, more or less to taste
    • 1 pinch freshly ground black pepper, more or less to taste
    • 1 cup baby spinach
    • 1 Morningstar Hot & Spicy breakfast sausage patty, heated through and diced
    • 1 tablespoon parmesan cheese

    • Heat olive oil in a 10-inch non-stick skillet over medium heat. Add in the onions and mushrooms and a small pinch of kosher salt. Stir and sauté until the onions are soft and the mushrooms edges are golden.

    • Meanwhile, crack the eggs in to a mixing bowl. Add a pinch of kosher salt and some freshly ground black pepper. Use a whisk to beat the eggs until light and fluffy. Set aside.

    • Next add in the spinach and a few grinds of freshly ground black pepper. Stir and sauté until it begins to wilts. Scoot the spinach mushroom mixture off to the side and reduce the heat under the pan to medium-low. Then pour in the beaten eggs. Stir and fold the eggs, cooking them until starting to set. Working the spinach and mushrooms into the eggs as they start cook.

    • Once the eggs are fully cooked, add in the diced sausage and heat through.

    • Serve the scramble in a bowl, sprinkle with 1 tablespoon of freshly grated parmesan and micro greens (if using).

    • This is optional but I like to serve this topped with micro greens.

    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.

    Serving: 1serving, Calories: 200kcal, Carbohydrates: 6g, Protein: 17g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 375mg, Sodium: 297mg, Potassium: 652mg, Fiber: 1g, Sugar: 2g, Vitamin A: 3393IU, Vitamin C: 9mg, Calcium: 161mg, Iron: 3mg

    Author: Laurie McNamara

    Course: Breakfast

    Cuisine: American

    This recipe was originally posted on October 22nd, 2018 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • Orecchiette Pasta with Pancetta, Butternut Squash and Broccoli – Simply Scratch

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    This Orecchiette Pasta with Pancetta, Butternut Squash and Broccoli is the perfect fall pasta recipe! Tender roasted broccoli and butternut squash is tossed with crispy pancetta and cooked orecchiette pasta in a simple garlicky parmesan cream sauce. Serve it topped with extra parmesan cheese and toasted pine nuts. Yields 4 to 6 servings depending on serving sizes.

    Orecchiette with Squash and Broccoli

    Happy Monday! I hope you all are recovering well after yesterday’s game and food coma? I’ll be honest, today I have zero desire to shop for food, cook food or even look at food. I’m food-ed out. Like big time. Dinner tonight might be grilled cheese.

    Thinking that you may be feeling the same, I wanted to share an easy, scrumptious and light pasta dish for days when you just can’t even.

    Orecchiette with Squash and BroccoliOrecchiette with Squash and Broccoli

    What I love most about this orecchiette pasta dish is that if you’re in a time crunch, you can totally grab the pre-chopped/diced/measured stuff. For example, in the produce section at my local grocery store, they have a section of fresh short-cut ingredients that are either already diced, sliced or pre-cut. Which I take full advantage of from time to time, and this recipe is one I can use those in.

    Ingredients for Orecchiette with Squash and BroccoliIngredients for Orecchiette with Squash and Broccoli

    To Make This Orecchiette Pasta You Will Need:

    • butternut squash – Dice this pretty small and uniform so they will cook evenly.
    • broccoli florets – Cut the broccoli so you have small bite-size broccoli.
    • olive oil – Use one that is safe for high temp cooking/roasting.
    • kosher salt – Softens the vegetables while roasting while enhancing the flavor.
    • fine sea salt – Used for seasoning pasta water.
    • orecchiette pasta (dried) – This is a small pasta that is the shape of “little ears”.
    • diced pancetta – Adds texture along with rich flavor.
    • butter – Lends fat and flavor.
    • garlic (fresh) – Lends distint punchy flavor.
    • thyme (fresh) – Lends subtle earthy flavor.
    • dry white wine – Like sauvignon blanc or chardonnay.
    • heavy cream – The base of the cream sauce.
    • parmesan cheese – Adds distinct nutty and cheesy flavor.
    • freshly ground black pepper – Lends distinct bite and flavor.
    • nutmeg – This is optional, but highly recommended as it adds warmth and flavor.
    • toasted pine nuts – For serving.

    squash, oil and saltsquash, oil and salt

    Roast the Veggies:

    Preheat your oven to 425℉ (or 220℃).

    broccoli, oil and saltbroccoli, oil and salt

    Place 12 ounces butternut squash that has been diced small (around the same size as cubed pancetta) and 6 ounces broccoli florets on two separate rimmed, quarter baking sheets. Then drizzle with a little olive oil and season with kosher salt.

    roasted butternut squashroasted butternut squash

    Roast the squash for about 20 minutes rotating the pan halfway during roasting. After the first 5 minutes, slide the pan with the broccoli into the oven to roast alongside the squash.

    roasted broccoliroasted broccoli

    Once done, check the squash by inserting a toothpick (it should effortlessly pierce through the squash), then remove the pans and set off to the side.

    orecchiette pastaorecchiette pasta

    Cook the Pasta and Crisp the Pancetta:

    While the vegetables are roasting, bring a pot of water to boil. Once boiling and a palmful of fine sea salt along with 8 ounces of the orecchiette pasta. Stir often and cook according to package directions. I time this so the pasta is done cooking when the sauce is done.

    pancetta in large skilletpancetta in large skillet

    Meanwhile, add 4 ounces pancetta to a large 12-inch skillet and heat on medium.

    Cook for about 10 minutes or until the pancetta is crispy.

    remove crispy pancetta to paper towel lined plateremove crispy pancetta to paper towel lined plate

    Use a slotted spoon to transfer to a paper towel lined plate and set off to the side, leaving the fat in the pan.

    add butter, garlic and time to pancetta drippingsadd butter, garlic and time to pancetta drippings

    Make The Sauce:

    To the pancetta fat in the pan, add 2 tablespoons butter, 3 cloves minced fresh garlic and 1/2 teaspoon fresh thyme leaves. Stir and cook 1 minute.

    pour wine into sautéed garlic and thymepour wine into sautéed garlic and thyme

    Once the garlic is sautéed, pour in 1/4 cup dry white wine. Bring to a simmer and cook until reduced by half.

    once reduced, pour in heavy cream and parmesan cheeseonce reduced, pour in heavy cream and parmesan cheese

    Then pour in 3/4 cup heavy cream and add in 1/4 cup grated parmesan cheese. Bring to a simmer, stirring often, until the sauce has thickened slightly.

    simmer until thickened and then add nutmeg and black peppersimmer until thickened and then add nutmeg and black pepper

    Once thickens slightly, reduce heat to low and season with freshly ground black pepper and 1/8 teaspoon freshly grated nutmeg.

    then add in cooked pasta, squash, broccoli and pancettathen add in cooked pasta, squash, broccoli and pancetta

    To the sauce add, the drain cooked pasta, roasted butternut squash, broccoli and pancetta.

    toss to combinetoss to combine

    Toss well to combine. Taste and season with salt if desired.

    Orecchiette with Squash and BroccoliOrecchiette with Squash and Broccoli

    Divide the pasta among 4 to 6 bowls or plates and sprinkle with toasted pine nuts and parmesan cheese.

    Orecchiette with Squash and BroccoliOrecchiette with Squash and Broccoli

    This orecchiette pasta is inspired by a dish I had in Utah in 2016 – thanks to Chef Tony from Kroger! It’s wonderful as a light main dish served with a simple arugula  or kale salad and torn crusty bread but can also be enjoyed as a side dish to grilled chicken, steak or salmon.

    For More Pasta Recipes Click Here!

    Orecchiette with Squash and BroccoliOrecchiette with Squash and Broccoli

    Enjoy! And if you give this Orecchiette Pasta recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Orecchiette with Squash and BroccoliOrecchiette with Squash and Broccoli

    Yield: 6 servings

    Orecchiette Pasta with Pancetta, Butternut Squash and Broccoli

    This Orecchiette Pasta with Pancetta, Butternut Squash and Broccoli is the perfect fall pasta recipe! Tender roasted broccoli and butternut squash is tossed with crispy. pancetta and cooked orecchiette pasta in a simple garlicky parmesan cream sauce. Serve it topped with extra parmesan cheese and toasted pine nuts.Yields 4 to 6 servings depending on serving sizes.

    Prep Time: 15 minutes

    Cook Time: 45 minutes

    Total Time: 1 hour

    • 12 ounces butternut squash, diced small
    • 6 ounces broccoli florets
    • olive oil
    • kosher salt
    • fine sea salt, for pasta water
    • 1/2 pound orecchiette pasta
    • 4 ounces diced pancetta
    • 2 tablespoons butter
    • 3 cloves fresh garlic, finely chopped
    • 1/2 teaspoon fresh thyme, chopped
    • 1/4 cup dry white wine, like sauvignon blanc
    • 3/4 cup heavy cream
    • freshly ground black pepper, to taste
    • 1/8 teaspoon nutmeg, freshly grated is best
    • 1/2 cup freshly grated Parmesan cheese, divided
    • 1/4 cup toasted pine nuts, (see notes for instructions)

    Roast The Squash and Broccoli:

    Bring a pot of water to boil and crisp the pancetta:

    • While the vegetables are roasting, bring a pot of water to boil. Once boiling and a palmful of fine sea salt along with 8 ounces of the orecchiette pasta, stir often and cook according to package directions. I time this so the pasta is cooked when the sauce is done.

    • Meanwhile, right after to turn your heat on for the water, add the pancetta to a large 12-inch skillet and heat on medium. Cook for about 10 minutes or until the pancetta is crispy. Use a slotted spoon to transfer to a paper towel lined plate and set off to the side, leaving the fat in the pan.

    Make The Sauce:

    • To the pancetta fat in the pan, add the butter, garlic and thyme leaves. Stir and cook 1 minute. Once the garlic is sautéed, pour in the dry white wine. Bring to a simmer and cook until reduced by half.

    • Then pour in the heavy cream and add 1/4 cup of the grated parmesan cheese. Bring to a simmer, stirring often, until the sauce has thickened slightly. Turn heat down to low and season the sauce with freshly ground black pepper and freshly grated nutmeg.

    • Next add in the drain cooked pasta, roasted butternut squash and broccoli and the pancetta. Toss to combine and test to see if it needs salt.

    • Divide the pasta among 4 bowls or plates and sprinkle with toasted pine nuts and 1 tablespoon parmesan cheese.

    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.
    Toasting Pine Nuts: Add pine nuts into a small dry skillet. Heat on medium to medium-low until fragrant and lightly golden brown. About 8 minutes.

    Serving: 1serving, Calories: 473kcal, Carbohydrates: 40g, Protein: 13g, Fat: 29g, Saturated Fat: 13g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 63mg, Sodium: 324mg, Potassium: 503mg, Fiber: 3g, Sugar: 4g, Vitamin A: 6846IU, Vitamin C: 38mg, Calcium: 149mg, Iron: 2mg

    Author: Laurie McNamara

    Course: grains & pastas

    Cuisine: American, Italian

    This recipe was originally posted on February 6th, 2017 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • Parmesan Garlic Bread – Simply Scratch

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    Homemade Parmesan Garlic Bread is great with spaghetti, lasagna or just about anything! Fresh garlic, finely minced shallot, parsley and grated parmesan cheese is mixed with softened butter, spread on two halves of Italian bread and baked until fragrant, golden brown with crispy edges!

    Parmesan Garlic Bread

    If you’re looking for a homemade garlic bread recipe, look no further.

    Simple ingredients come together and create a better than store- bought garlic bread. The secret to this incredible garlic bread recipe is finely mince shallot! It adds a subtle and delicate onion flavor that stands out among the rest. All natural ingredients with no artificial flavors or ingredients and takes only minutes to prepare!

    Parmesan Garlic BreadParmesan Garlic Bread

    And it makes quite a bit so it can feed a small crowd.

    Parmesan Garlic Bread ingredientsParmesan Garlic Bread ingredients

    To Make This Parmesan Garlic Bread You Will Need:

    • italian bread – Or use French bread.
    • unsalted butter (softened) – Lends richness and flavor.
    • parmesan cheese (freshly grated) – Gives additional nutty flavor, richness and some saltiness.
    • shallot – Adds delicate onion flavor.
    • parsley (fresh) – Gives this bread a pop of color and subtle herbaceous flavor.
    • garlic – Lends distinct punchy flavor. Use more or less depending on preference.

    slice bread horizontally and place on large rimmed baking sheetslice bread horizontally and place on large rimmed baking sheet

    Preheat  your oven to 475°F (or 245°C)

    Using a bread knife, slice 1 (18 ounce) loaf if Italian bread in half horizontally and place on a large rimmed baking pan.

    add 1 cup of softened unsalted butter to a bowladd 1 cup of softened unsalted butter to a bowl

    In a medium bowl, measure and add 8 ounces (1 cup) softened unsalted butter

    add parmesan, shallots, parsley and garlicadd parmesan, shallots, parsley and garlic

    To that, add on 1/4 cup parmesan cheese, 2 tablespoons minced fresh parsley, 2 tablespoons minced shallot and grate in 3 large cloves of fresh garlic (more or less to taste).

    mixmix

    Mix thoroughly.

    until combineduntil combined

    Until combined.

    divide and spread on the cut side of each half and bakedivide and spread on the cut side of each half and bake

    Divide the butter mixture along both halves of bread. Using a spatula, evenly spread the butter all over.

    Once your oven is preheated, bake on the middle rack for 12 to 15 minutes. Watch carefully to avoid burning.

    baked Parmesan Garlic Breadbaked Parmesan Garlic Bread

    Remove the Parmesan Garlic Bread and let cool slightly before slicing.

    Parmesan Garlic BreadParmesan Garlic Bread

    What to Serve with Garlic Bread:

    Parmesan Garlic BreadParmesan Garlic Bread

    How To Store Leftover Homemade Garlic Bread:

    Wrap tightly in aluminum foil or a resealable bag and store at room temperature for 1 to 2 days or refrigerate for longer.

    How To Reheat Homemade Garlic Bread:

    Preheat your oven to 350°F. Wrap any leftovers in aluminum foil and bake for 10 to 15 minutes or until heated through.

    Click Here For More Garlic Bread Recipes!

    Parmesan Garlic BreadParmesan Garlic Bread

    Enjoy! And if you give this Parmesan Garlic Bread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Parmesan Garlic BreadParmesan Garlic Bread

    Yield: 18 servings

    Parmesan Garlic Bread

    Homemade Parmesan Garlic Bread is great with spaghetti, lasagna or just about anything! Fresh garlic, minced shallot, parsley and grated parmesan cheese is mixed with softened butter, spread on halved Italian bread and baked until fragrant, golden brown with crispy edges!

    Prep Time: 10 minutes

    Cook Time: 15 minutes

    Total Time: 25 minutes

    • 1 loaf Italian bread, around 18 ounces in weight
    • 1 cup unsalted butter, softened at room temperature
    • 1/4 cup parmesan cheese, freshly grated
    • 2 tablespoons finely minced fresh parsley
    • 2 tablespoon finely minced shallots
    • 3 cloves garlic, grated
    • Preheat  your oven to 475°F (or 245°C)Using a bread knife, slice the Italian bread in half horizontally and place on a large rimmed baking pan.

    • In a medium bowl, measure and add the softened unsalted butter, parmesan cheese, parsley, shallot and garlic. Mix well to combine. Divide the butter mixture along both halves of bread. Using a spatula, evenly spread the butter all over.

    • Once your oven is preheated, bake on the middle rack for 12 to 15 minutes. Watch carefully to avoid burning.

    • Remove the parmesan garlic bread and let cool a few minutes before slicing.

    • See blog post for storing and reheating 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.

    Serving: 1piece, Calories: 256kcal, Carbohydrates: 15g, Protein: 3g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 28mg, Sodium: 129mg, Potassium: 74mg, Fiber: 1g, Sugar: 9g, Vitamin A: 364IU, Vitamin C: 1mg, Calcium: 21mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Breads & Baked Goods

    Cuisine: Italian

    This recipe was originally posted on May 24th, 2011 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • Creamy Parmesan Garlic Broccoli

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    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    Freshly sautéed broccoli and fragrant garlic are baked in a rich cream sauce topped with broiled mozzarella and parmesan cheese. Creamy Parmesan Garlic Broccoli is guaranteed to convert ANY non-broccoli lover into a full-blown fanatic!

    Creamy garlic broccoli and cheese is a delicious way to change up your boring broccoli into the side dish of your dreams!

    Ingredients for Creamy Garlic Broccoli

    This side dish recipe is quite indulgent and probably not something you would want to make every night, but if it’s a special occasion or you want a decadent vegetable dish, then this is what you will need:

    • Butter: salted or unsalted work fine, you’ll just reduce the salt if you use salted
    • Onion: just regular yellow onion works great
    • Broccoli Florets: fresh broccoli is best, but frozen could be used if needed
      • Note: Feel free to use the stems too if you want. Just be sure to cut off the tough exterior of the stem.
    • Garlic Cloves: adds flavor
    • Salt and Pepper: add flavor
    • Cream Cheese: adds richness and creaminess
    • Heavy Cream: acts as the base for the creamy garlic parmesan sauce
    • Smoked Paprika: adds flavor and smokiness to the sauce
    • Lemon Juice: adds acidity and a pop of freshness
    • Mozzarella Cheese: adds gooiness
    • Parmesan Cheese: adds nuttiness and saltiness
    • Aleppo Pepper: adds some heat and flavor and great color
      • Note: This is my latest obsession! It adds such a delicious flavor. It looks similar to red pepper flakes but it is just moderately spicy.
    a photo of all the ingredients for creamy garlic parmesan broccoli in separate small bowls

    How to Make Creamy Garlic Parmesan Broccoli

    No flour or cornstarch needed. We are going full cream, a little cream cheese and cheese to make this indulgent sauce! Just simmer it until it reaches your desired thickness. Here are all the steps for this recipe followed by a recipe so you can see how it all happens…

    1. Prep: Preheat broiler and place a cast iron skillet on the stove over medium heat and start melting the butter.
    2. Sauté: Add the onions to the melted butter and cook until transparent, stirring occasionally.
    3. Cook: Toss in the broccoli and minced garlic and season them with salt and pepper and let them cook until bright green and fragrant.
    4. Simmer: Add the cream cheese, cream and smoked paprika and reduce the heat to low letting it simmer and thicken.
    5. Finishing Touches: Squeeze in the lemon juice and stir to combine and then top with the cheeses.
    6. Broil: Place the skillet in the oven and broil until the cheese is bubbling and golden brown.
    7. Serve: Sprinkle with a little Aleppo pepper and serve immediately.
    a photo of creamy garlic parmesan broccoli being stirred in a skilleta photo of creamy garlic parmesan broccoli being stirred in a skillet

    Can You Skip the Cream Cheese?

    Feeling a little heavy on the indulgence? I feel you. Or sometimes I just don’t have cream cheese on hand. In that case, add 1/4 cup more heavy cream and skip the cream cheese, or just leave it out without additional cream. It works either way.

    a photo of creamy cheesy broccoli being stirred in a large skilleta photo of creamy cheesy broccoli being stirred in a large skillet

    What to Serve with Creamy Garlic Broccoli

    For some reason, we almost always eat this broccoli recipe with chicken. Maybe because this side dish is a little heavy so I try to balance it with a lighter main dish. It would really go well with just about anything but here are a few of our favorites:

    a photo of someone scooping up a serving of creamy parmesan garlic broccoli from a large skilleta photo of someone scooping up a serving of creamy parmesan garlic broccoli from a large skillet

    Why You Will Love This Recipe

    • Simple: The ingredients are few and easy to find! The steps are easy to follow and fail proof.
    • Quick: This side dish is ready in 20 minutes!
    • Flavor: The flavors of parmesan and garlic all coating the broccoli is so delish! And the golden broiled mozzarella bites are my fave!
      • PRO TIP: If you want to change the flavor up a little, try roasting the broccoli first in the oven before tossing it in to sauté it.
    • Texture: The contrasting texture of the tender broccoli with the creamy sauce is so amazing!
    • Low Carb: With only 9 grams of carbs, this is a great low carb side dish option. It’s also high in protein for a vegetable recipe at 9g per serving.
    • One Pan: Every part of this recipe is done in one pan. No extra dishes to clean!
    a photo of creamy parmesan garlic broccoli sprinkled with aleppo peppera photo of creamy parmesan garlic broccoli sprinkled with aleppo pepper

    Storing and Reheating

    Leftovers should be stored in the fridge in an airtight container. They will keep for up to 5 days. Reheat this dish on the stove top over medium heat until heated through. Add a little more cream as you warm it up to keep it from drying out.

    I wouldn’t recommend freezing this dish. The texture would get really grainy when it thaws.

    a photo of a skillet full of creamy garlic broccoli being scooped up with a large metal spoona photo of a skillet full of creamy garlic broccoli being scooped up with a large metal spoon

    Looking for a delicious and easy way to enjoy broccoli? This creamy parmesan garlic broccoli recipe will have your taste buds singing. Sometimes the vegetable side dishes can get a little repetitive and boring but not this recipe! It’s a one pan recipe worth trying!

    How to Make Cheesy Garlic Parmesan Broccoli Video

    a photo of a skillet full of creamy garlic parmesan broccoli being scooped up by a large silver spoona photo of a skillet full of creamy garlic parmesan broccoli being scooped up by a large silver spoon

    More Vegetable Side Dishes:

    Prevent your screen from going dark

    • Preheat broiler. Melt the butter in a cast iron pan over medium heat.

      2 Tablespoons Butter

    • Add the onion and cook until transparent, about 4 minutes, stirring occasionally.

      1/2 Onion

    • Add the broccoli and garlic and season with salt and pepper and cook while stirring occasionally for about 3 minutes, or until bright in color and fragrant.

      1 Pound Broccoli Florets, 5 Cloves Garlic, Salt and Pepper

    • Stir in the cream cheese, cream and paprika reducing the heat down to low and allow to simmer for about 3-4 minutes or until the sauce thickens.

      2 Tablespoons Cream Cheese, 3/4 Cups Heavy Cream, 1 teaspoon Smoked Paprika

    • Squeeze in the lemon and stir again. Top with the mozzarella and parmesan cheeses.

      1 teaspoon Lemon Juice, 3/4 Cup Mozzarella, 1/3 Cup Parmesan Cheese

    • Place in the oven. Broil until cheese is bubbling and golden, about 2-3 minutes.

    • Sprinkle with a pinch of Aleppo pepper and serve.

      Aleppo Pepper

    Serving: 1cup, Calories: 250kcal, Carbohydrates: 9g, Protein: 9g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 63mg, Sodium: 256mg, Potassium: 322mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1393IU, Vitamin C: 69mg, Calcium: 205mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Carrian Cheney

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  • Eggless Chicken Parmesan

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    This Chicken Parmesan without eggs is crispy on the outside, tender on the inside, and smothered with melty mozzarella and rich marinara—just like the classic, but allergy-friendly! It’s a family favorite that’s easy to make, full of flavor, and perfect for weeknight dinners or Sunday gatherings.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    Chicken Parmesan has always been one of those meals that brings people together—it’s warm, comforting, and just downright delicious. This Chicken Parmesan without eggs has become a go-to in our house for Sunday dinner, or anytime we’re craving something cozy. I’m so excited for you to try it—because everyone deserves to enjoy meals like this, no matter their dietary restrictions.

    When my daughter was first diagnosed with egg allergies, it was one of the recipes I thought we’d have to say goodbye to. But I was determined to find a way to recreate it—without eggs—and let me tell you, this version is everything you want it to be! My family devours it every single time, and no one even realizes it’s allergy-friendly. That’s a win in my book!

    What I Love About This Recipe

    • All the Flavor, None of the Eggs!: You won’t miss the eggs—I promise! This egg-free version of Chicken Parmesan still has that delicious crispy breading, juicy center, and cheesy tomato topping we all love.
    • Crispy Outside, Juicy Inside: Using a simple flour-water dip before coating with seasoned breadcrumbs gives you that satisfying crunch, while keeping the chicken moist and tender on the inside.
    • Allergy-Friendly & Adaptable: This recipe is egg-free by design, and with a few swaps, it can be made gluten-free and dairy-free too. That means more people at your table can enjoy it safely and happily.
    • Comfort Food Classic: It’s one of those dishes that everyone loves. Pair it with pasta or a crisp salad, and dinner feels extra special.

    Ingredients You’ll Need, Substitutions & Notes

    Eggless Chicken Parmesan ingredients with name tags.Eggless Chicken Parmesan ingredients with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    For the Chicken:

    • Chicken breasts: Boneless, skinless. Pound them to even thickness for even cooking.
    • Salt + Black Pepper + Garlic Powder: Simple but key to seasoning the chicken from the start.
    • Vegetable Oil: For shallow frying the breaded chicken. You can use any neutral oil you prefer.

    For the Breading:

    • All-Purpose Flour: Helps the water coating stick. For gluten-free, use a 1:1 GF flour blend.
    • Water: Replaces the traditional egg wash and works surprisingly well.
    • Breadcrumbs: Regular or panko both work. Use gluten-free if needed.
    • Parmesan Cheese: Adds salty, nutty flavor to the breading. Use dairy-free parm if needed.
    • Italian Herb Blend + Garlic Powder: Boosts flavor in the coating.
    • Salt + Black Pepper: Enhances everything and brings out the flavor.

    For the Topping:

    • Mozzarella Cheese: Shredded or sliced. Use dairy-free cheese if needed.
    • Marinara Sauce: Store-bought or homemade—whatever works for you!
    • Parmesan Cheese: Just a sprinkle on top makes everything better.
    • Fresh Basil: Optional but adds a pop of color and freshness.

    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: You can use dairy-free cheese alternatives such as those made from coconut or soy. For the cheese, look for a dairy-free shredded cheese that melts well, such as Violife Mozzarella and Violife Just Like Parmesan.
    • Gluten-Free: Swap all-purpose flour for a gluten-free blend and use GF breadcrumbs.

    Potential Recipe Challenges & Pro Tips

    1. Getting the Breading to Stick Without Eggs. Pro Tip: Dip the chicken in flour first, then into a water slurry before coating with the breadcrumb mixture. This gives the breadcrumbs something to grip onto!
    2. Overcooking the Chicken. Pro Tip: Pound the chicken to even thickness before breading to help it cook evenly. Aim for an internal temperature of 165ºF—juicy and safe!
    3. Soggy Bottom After Baking. Pro Tip: Let the breaded chicken rest on a wire rack after frying to keep it crisp. When baking with sauce and cheese, don’t overdo the sauce—just spoon it on top instead of covering the whole chicken.

    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 – Get the Oven Going

    Go ahead and preheat your oven to 425º F (220º C) so it’s nice and hot by the time you’re ready to bake.

    Step 2 – Slice and Flatten the Chicken

    Step 3 – Set Up Your Breading Station

    You’ll need two shallow bowls for this part. In one, mix the flour and water until it’s smooth (this is your egg-free “glue”). In the second bowl, mix together the breadcrumbs, Parmesan cheese, salt, pepper, Italian herbs, and garlic powder.

    Two white oval dishes: one with creamy batter for Chicken Parmesan without Eggs, the other filled with a dry breadcrumb and grated cheese mixture, on a white surface.Two white oval dishes: one with creamy batter for Chicken Parmesan without Eggs, the other filled with a dry breadcrumb and grated cheese mixture, on a white surface.

    Step 4 – Bread the Chicken

    Take each cutlet and dip it in the flour mixture, coating both sides, and shake off any extra. Then press it into the breadcrumb mix, really pressing it in so the coating sticks well. Set it aside while you finish the rest.

    A raw chicken cutlet sits in a dish of batter for Chicken Parmesan without Eggs, while another cutlet coated in breadcrumbs rests in a separate dish, with a wire rack nearby.A raw chicken cutlet sits in a dish of batter for Chicken Parmesan without Eggs, while another cutlet coated in breadcrumbs rests in a separate dish, with a wire rack nearby.
    Chicken Parmesan without Eggs cutlets arranged on a metal baking sheet, ready to be cooked.Chicken Parmesan without Eggs cutlets arranged on a metal baking sheet, ready to be cooked.

    Step 5 – Brown the Chicken

    Heat about 3 tablespoons of oil in a large skillet over medium heat. I love using cast iron for this. Add the breaded chicken and cook for 2–3 minutes per side—just until they’re golden and crispy. No need to cook them all the way through yet.

    Chicken Parmesan without Eggs being fry in a skillet. Chicken Parmesan without Eggs being fry in a skillet.
    Eight pieces of golden-brown breaded and fried chicken cutlets on a wire rack over a baking tray, ideal for making Chicken Parmesan without Eggs.Eight pieces of golden-brown breaded and fried chicken cutlets on a wire rack over a baking tray, ideal for making Chicken Parmesan without Eggs.

    Step 6 – Assemble and Bake

    Spread a layer of marinara sauce in the bottom of a 9×13 baking dish—just enough to cover the base.
    Place the browned chicken cutlets over the sauce. Spoon a little more sauce on top of each one, sprinkle with fresh basil (optional but yummy), then add slices of mozzarella and a generous sprinkle of Parmesan.

    A round blue-handled baking dish filled with breaded Chicken Parmesan without Eggs, topped with tomato sauce, mozzarella, and shredded Parmesan cheese.A round blue-handled baking dish filled with breaded Chicken Parmesan without Eggs, topped with tomato sauce, mozzarella, and shredded Parmesan cheese.

    Bake uncovered for 14–16 minutes, or until the cheese is melty and just starting to brown. Garnish with a few more basil leaves and serve it hot. So good!

    A blue skillet filled with baked Chicken Parmesan without Eggs, topped with melted cheese, tomato sauce, and fresh basil on a white surface.A blue skillet filled with baked Chicken Parmesan without Eggs, topped with melted cheese, tomato sauce, and fresh basil on a white surface.

    • Pound the chicken to about ½ inch thickness so it cooks evenly and quickly.
    • Don’t skip seasoning at each stage—layered flavor is the secret!
    • Use a wire rack to keep the breaded chicken crispy before baking.
    • Want extra crispy? Use panko breadcrumbs or toast your breadcrumbs before breading.
    • Variations & Additions:
      • Spicy Version: Add a pinch of red pepper flakes to the breadcrumb mixture.
      • Chicken Tenders: Use chicken tenders for a kid-friendly, quicker-cooking version.
      • Veggie Version: Try with eggplant slices instead of chicken for a meatless twist.

    Close-up of Chicken Parmesan without Eggs: breaded chicken cutlets topped with melted cheese, tomato sauce, and fresh basil strips.Close-up of Chicken Parmesan without Eggs: breaded chicken cutlets topped with melted cheese, tomato sauce, and fresh basil strips.

    Serving Suggestions

    Serve this Eggless Chicken Parmesan with a side of spaghetti or your favorite pasta, a green salad, and breadsticks (egg-free, of course!). My family also loves this chicken with mashed potatoes. It also makes a great sandwich on crusty bread the next day—just sayin’!

    Storage and Freezing Instructions

    Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the breading crisp.

    Freezing: Freeze breaded (but not yet baked) chicken on a tray, then transfer to a freezer bag. When ready to use, bake from frozen, adding sauce and cheese near the end.

    Frequently Asked Questions

    A close-up of a baked breaded chicken cutlet for Chicken Parmesan without Eggs, topped with melted cheese and tomato sauce, being lifted from a blue baking dish.A close-up of a baked breaded chicken cutlet for Chicken Parmesan without Eggs, topped with melted cheese and tomato sauce, being lifted from a blue baking dish.

    Try These Chicken Breast Recipes Next!

    Recipe Card

    A cast iron skillet filled with Chicken Parmesan without Eggs—breaded chicken breasts topped with melted cheese, tomato sauce, and fresh basil.A cast iron skillet filled with Chicken Parmesan without Eggs—breaded chicken breasts topped with melted cheese, tomato sauce, and fresh basil.

    Eggless Chicken Parmesan

    Oriana Romero

    This Chicken Parmesan without eggs is crispy on the outside, tender on the inside, and smothered with melty mozzarella and rich marinara—just like the classic, but allergy-friendly! It’s a family favorite that’s easy to make, full of flavor, and perfect for weeknight dinners or Sunday gatherings.

    Prep Time 20 minutes

    Cook Time 30 minutes

    Total Time 50 minutes

    Servings 6 servings

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    Prepare and Flatten the Chicken:

    Set Up Your Breading Station:

    • Set up a dredging station with two shallow dishes. In the first dish, place the flour and water; mix until smooth. In the second dish, mix together the breadcrumbs, Parmesan, salt, pepper, Italian seasoning, and garlic powder.

    Bread the Chicken:

    • Take one chicken piece at a time and coat it in flour mixture on both sides, gently shaking off the excess. Then press it into the breadcrumbs, packing them on well with your hands. Make sure you press down the coating so it adheres well. Set aside and repeat with the rest.

    Brown the Chicken:

    • In a large skillet (cast iron works great), heat about 1/4 cup of oil over low to medium heat. Brown the chicken cutlets for about 3 – 4 minutes per side, or until they’re beautifully golden. You’re not cooking them all the way through here—just getting that delicious crust.Note: The amount of oil will depend on the size of your skillet. You’ll need about 1/4 inch (0.6 cm) of oil in the skillet — this should lightly cover the bottom, but not submerge the chicken.

    Layer and Bake:

    • Spread enough tomato sauce to thickly coat the bottom of a 9×13 casserole pan or baking dish. Once the cutlets are browned on both sides, arrange them on top of the tomato sauce in the baking dish.

    • Spoon more tomato sauce over each of the cutlets, about 1/4 cup. Then lay slices of mozzarella over each cutlet and sprinkle with the remaining 1/3 cup of Parmesan cheese.

    • Bake uncovered for 14 – 16 minutes, or until the mozzarella begins to brown. Top with fresh basil and serve hot!

    Alternatively Baked the Chicken (Less Oil) Version:

    Bake the Chicken:

    • Place the breaded cutlets on a well-oiled baking pan. Either spray them with olive oil or brush each piece with about 2 tablespoons of oil total. Bake for 25 minutes, flipping halfway through if you’d like a bit more even browning.

    Finish with Toppings:

    • Remove the chicken from the oven and top with tomato sauce, mozzarella slices, and shredded Parmesan. Return to the oven and bake for 5 more minutes. Then broil for 1 minute to melt and brown the cheese.

    • Sprinkle with fresh basil, and dinner is served!

     
    Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the breading crisp.
     
    Freezing: Freeze breaded (but not yet baked) chicken on a tray, then transfer to a freezer bag. When ready to use, bake from frozen, adding sauce and cheese near the end.
     
    Breadcrumbs: For extra crispiness, use 1 cup of regular breadcrumbs and 1 cup of panko-style breadcrumbs. 
     
    Food Allergy Swaps:
    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: You can use dairy-free cheese alternatives such as those made from coconut or soy. For the cheese, look for a dairy-free shredded cheese that melts well, such as Violife Mozzarella and Violife Just Like Parmesan.
    • Gluten-Free: Swap all-purpose flour for a gluten-free blend and use GF breadcrumbs.

     
    Potential Recipe Challenges & Pro Tips:

    1. Getting the Breading to Stick Without Eggs. Pro Tip: Dip the chicken in flour first, then into a water slurry before coating with the breadcrumb mixture. This gives the breadcrumbs something to grip onto!
    2. Overcooking the Chicken. Pro Tip: Pound the chicken to even thickness before breading to help it cook evenly. Aim for an internal temperature of 165ºF—juicy and safe!
    3. Soggy Bottom After Baking. Pro Tip: Let the breaded chicken rest on a wire rack after frying to keep it crisp. When baking with sauce and cheese, don’t overdo the sauce—just spoon it on top instead of covering the whole chicken.

     
    Extra Recipe Tips For Success:

    • Pound the chicken to about ½ inch thickness so it cooks evenly and quickly.
    • Don’t skip seasoning at each stage—layered flavor is the secret!
    • Use a wire rack to keep the breaded chicken crispy before baking.
    • Want extra crispy? Use panko breadcrumbs or toast your breadcrumbs before breading.
    • Variations & Additions:
      • Spicy Version: Add a pinch of red pepper flakes to the breadcrumb mixture.
      • Chicken Tenders: Use chicken tenders for a kid-friendly, quicker-cooking version.
      • Veggie Version: Try with eggplant slices instead of chicken for a meatless twist.

     

    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.

    Calories: 825kcalCarbohydrates: 95gProtein: 55gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 124mgSodium: 2277mgPotassium: 900mgFiber: 6gSugar: 8gVitamin A: 826IUVitamin C: 6mgCalcium: 595mgIron: 7mg

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

    Course dinner

    Cuisine American

    Calories 825

    Keyword chicken egg-free recipe

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    Oriana Romero

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  • Four Cheese Spinach Artichoke Dip – Simply Scratch

    Four Cheese Spinach Artichoke Dip – Simply Scratch

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    In this Four Cheese Spinach Artichoke Dip, a blend of mozzarella, asiago, parmesan and romano cheese are blended together with spinach, artichokes and garlic in one warm, creamy and addictive dip!

    Four Cheese Spinach Artichoke Dip

    I’ve been making this four cheese spinach artichoke dip for years now.

    Every time I pull it out of the oven, it reminds me of when my best friend would come over for wine night. We would plop down on my couch, with this four cheese spinach artichoke dip (or this caramelized shallot and blue cheese dip) between us and a glass of wine in our hand. Sometimes we’d watch a movie and sometimes we’d just eat, sip and chat. Feeling blissfully stuffed and a bit tipsy, by the end of the night, we’d joke about how we finished off the entire dip. And wine. Then we’d make a strict promise that we’d go out and run the next day. But we both knew we wouldn’t be getting out of bed. Somehow this made us feel better about it all.

    Back then we lived in the same neighborhood. So these sort of nights happened every fall when Pat would be up north hunting. Now we’re a seven minute drive away and we do more coffee dates in morning than wine nights. But that’s okay because I love coffee and mornings. Oh, and we still don’t run.

    Four Cheese Spinach Artichoke DipFour Cheese Spinach Artichoke Dip

    This Dip Is So Warm and Cheesy!

    This four cheese spinach artichoke dip recipe is a perfect party app for a small gathering or a movie night amongst friends and is a is cinch to whip up. It’s creamy, cheesy and sort of healthy because of the spinach and artichokes right?? [please say yes]

    Now go grab a bottle of your favorite wine, some crusty bread, chips or crackers and your favorite best friend(s) and settle in.❤️

    Four Cheese Spinach Artichoke Dip ingredientsFour Cheese Spinach Artichoke Dip ingredients

    To Make This Four Cheese Spinach Artichoke Dip You Will Need:

    • cream cheese (softened) – Lends creaminess. 
    • mayonnaise – Adds to the creaminess.
    • garlic – Adds distinct punchy flavor.
    • mozzarella cheese – Freshly grated is always best for melting.
    • asiago, parmesan and romano cheese – Lends a delicious blend of flavors.
    • artichoke hearts – I use ones packed in water.
    • frozen chopped spinach (thawed) – Make sure to squeeze out as much moisture as possible.
    • kosher salt – Enhances all the flavors in the dip.
    • freshly ground black pepper – Adds some subtle bite and flavor.

    cream cheese, mayo and garlic in bowl.cream cheese, mayo and garlic in bowl.

    Preheat your oven to 350℉ (or 180℃).

    Start by greasing a cast iron skillet or baking dish with olive oil or with softened butter. In the past, I’ve used a ceramic baking dish and also a deep-sided glass pie dish. Now I prefer my trusty 10-inch cast iron skillet because it gets the edges nice and crispy, just how I like it.

    In large mixing bowl, add 8 ounces softened cream cheese and 1/4 cup of mayo and grate in 1 peeled clove of garlic.

    Add the different cheeses into the bowl.Add the different cheeses into the bowl.

    Now comes the cheese!

    In a separate bowl, measure and add in a 1/2 cup of the grated mozzarella and a tablespoon of each of the freshly grated cheeses into a bowl and set that off to the side. Next, add the remaining 1/2 cup of mozzarella and the remaining 1/4 cup each of asiago, parmesan, romano cheese in to the bowl with the cream cheese.

    Add spinach, artichokes and dried herbs and spices.Add spinach, artichokes and dried herbs and spices.

    I use a 9-ounce package of frozen spinach and defrost it low and slow in the microwave. Hand squeeze out as much water as possible before placing the spinach in a clean kitchen towel and twist to wring out the rest of the water.

    I usually use artichokes that are packed in water, however if you have ones that are in a brine, drain them into a colander and then rinse well with cold water. Quarter the artichokes into smaller pieces. Add in 1 cup of quartered artichokes and the chopped spinach to the bowl with the cream cheese. Season with 1/2 teaspoon of dried basil and a pinch of salt and some freshly ground black pepper.

    mix and combinemix and combine

    Use a rubber spatula and gently fold in all the ingredients until combined. Really work the spatula to break up the spinach.

    Top with more cheese.Top with more cheese.

    Transfer the spinach mixture into the prepared dish and spread it all out evenly. Really I could just skip the baking step and just eat it now. But it’s SO darn good all warm and melty! With that said,  sprinkle with the reserved four cheese mixture. Bake the dip on the middle rack of your preheated oven for 30 to 35 minutes.

    Waiting is the hardest part.

    Four Cheese Spinach Artichoke DipFour Cheese Spinach Artichoke Dip

    The top of the dip should be lightly golden and bubbly. Allow the dip to cool a bit, about 5 minutes or so before serving.

    Serve this four cheese spinach and artichoke dip with corn tortilla chips, pumpernickel bread, or my personal favorite, toasted pita or naan chips.

    Four Cheese Spinach ArtichokFour Cheese Spinach Artichok

    Sometimes, right before serving, I sprinkle the dip with red pepper flakes for a little spice. And maybe even some chopped parsley for a pop of color, but these two are totally optional.

    You’re gonna love this four cheese spinach artichoke dip!

    Four Cheese Spinach Artichoke DipFour Cheese Spinach Artichoke Dip

    Enjoy! And if you give this Four Cheese Spinach Artichoke Dip recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Four Cheese Spinach Artichoke DipFour Cheese Spinach Artichoke Dip

    Yield: 8 servings

    Four Cheese Spinach Artichoke Dip

    In this Four Cheese Spinach Artichoke Dip, a blend of mozzarella, asiago, parmesan and romano cheese are blended together with spinach, artichokes and garlic in one warm, creamy and addictive dip

    Prep Time: 20 minutes

    Cook Time: 35 minutes

    Additional Cooling Time: 5 minutes

    Total Time: 1 hour

    • 8 ounces softened cream cheese
    • 1/4 cup mayonnaise
    • 1 clove garlic, peeled and finely grated or minced
    • 1 cup freshly grated mozzarella cheese, divided
    • 5 tablespoons freshly grated asiago cheese, divided
    • 5 tablespoons freshly grated parmesan cheese, divided
    • 5 tablespoons pecorino Romano cheese, divided
    • 9 ounces frozen spinach
    • 1 cup chopped artichoke hearts, canned, rinsed and drained
    • 1/2 teaspoon dried basil
    • 1 pinch kosher salt
    • freshly ground black pepper

    • Defrost the spinach completely. If cool enough to touch, squeeze majority of the water out by hand before placing the spinach in a clean kitchen towel and wringing out any remaining water.

    • Drain artichokes, then quarter and/or chop if large. If the artichokes come in a brine, rinse in a colander under cold water and drain.

    • Preheat your oven to 350℉ (or 180℃).

    • Lightly spray a 10-inch cast iron skillet with olive oil or wipe a deep-sided pie dish with butter and set aside.

    • In a medium bowl add the softened cream cheese, mayonnaise and grate in the garlic.

    • Then in a separate bowl measure and add 1/2 cup of the mozzarella and a tablespoon each of asiago, parmesan and Romano cheese, mix and set aside.

    • Next add the remaining mozzarella, asiago, parmesan and Romano cheese to the bowl with the cream cheese and garlic. Then add in the chopped artichokes and spinach. Season with dried basil, salt and pepper and stir well to combine.

    • Transfer mixture to a prepared baking dish and spread it out evenly. Sprinkle with the reserved four cheese blend before sliding it onto the middle rack of you preheated oven.

    • Bake for 30 to 35 minutes, or until the top is golden brown and bubbly. Remove and let cool slightly before serving.

    • Serve with corn tortilla chips, baked pita chips or pumpernickel bread.

    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
    Note: The nutritional information is for the dip only and does not include any chips, bread or crackers.

    Serving: 1serving, Calories: 221kcal, Carbohydrates: 7g, Protein: 10g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.004g, Cholesterol: 49mg, Sodium: 650mg, Potassium: 175mg, Fiber: 2g, Sugar: 2g, Vitamin A: 4285IU, Vitamin C: 2mg, Calcium: 240mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Appetizer

    Cuisine: American

    This recipe was originally posted on October 20, 2017 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • Cheesy Roasted Butternut Squash Rigatoni – Simply Scratch

    Cheesy Roasted Butternut Squash Rigatoni – Simply Scratch

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    This Cheesy Roasted Butternut Squash Rigatoni is the coziest (and cheesiest!) comfort food. Cooked rigatoni pasta is tossed in a quick cheese sauce made of homemade butternut squash puree, sharp cheddar and parmesan cheese. A delicious fall side dish or decadent main!

    I want all.the.pasta!

    It’s that time of year when I start craving butternut squash everything and pasta. So why not combine the two? I mean, you probably already have a zillion recipes calling for butternut squash, so really what’s one more? Because this one is pretty darn tasty and was the first “Macaroni and cheese” recipe I made in my 20’s that was edible. True story. Thanks to Rachel Ray (and her body suits😂), I was able to make mac and cheese (or rigatoni and cheese) successfully.

    Cheesy Roasted Butternut Squash RigatoniCheesy Roasted Butternut Squash Rigatoni

    Squash. Pasta. Cheese. Heaven.

    Cheesy Roasted Butternut Squash Rigatoni ingredientsCheesy Roasted Butternut Squash Rigatoni ingredients

    To Make This Cheesy Roasted Butternut Squash Rigatoni You Will Need:

    • dried rigatoni pasta – I like to use mezzi rigatoni.
    • unsalted butter – Lends richness and flavor.
    • shallot – For delicate and sweet onion flavor.
    • garlic – Adds distinct punchy flavor.
    • sage (fresh) – Lends a woodsy, earthy, and slightly peppery, yet fresh flavor.
    • unbleached all-purpose flour – Helps to thicken the sauce.
    • low-sodium chicken broth – Use homemade or quality store-bought broth.
    • half & half – Or substitute with equal parts whole milk and heavy cream.
    • kosher salt – Enhances the flavors in the recipe.
    • freshly ground black pepper – This will add some subtle bite and flavor.
    • ground nutmeg – Warm, aromatic with subtle hints of clove. Adds subtle flavor.
    • butternut squash puree – See how I make homemade butternut squash purée here.
    • parmesan cheese – Freshly grated is best.
    • sharp cheddar cheese – Can use white or yellow sharp cheddar.

    Pro Tip: I highly suggest that your ingredients be measured and by the stove top which will help speed it all along nicely.

    butternut squash puree in glass bowlbutternut squash puree in glass bowl

    Make The Butternut Squash Purée:

    Earlier this morning I roasted my butternut squash and pureed it.

    dried rigatoni noodles in a bowldried rigatoni noodles in a bowl

    Making The Pasta:

    Bring a large pot of water with a palmful of sea salt to a boil. I do this first before starting my sauce. It takes a bit to get a pot of water to boil, so it’s important to start this first. The sauce can wait on the pasta, not the other way around.

    melted butter in saucepanmelted butter in saucepan

    Make The Sauce:

    In a saucepan over medium to medium-low heat, I threw in 4 tablespoons of unsalted butter to melt.

    shallots and garlic in melted buttershallots and garlic in melted butter

    Once the butter has melted add in the minced shallots and garlic with a pinch of kosher salt. Stir and let it cook until softened, about 2-3 minutes.

    sage added to sauteed shallots and garlicsage added to sauteed shallots and garlic

    Meanwhile I plucked ten beautiful, soft, fresh sage leaves from my garden and gave them a mince. It should be about 2 tablespoons.

    flour added to herbs and garlic mixtureflour added to herbs and garlic mixture

    Once melted, I sprinkled in three tablespoons of flour.

    bubblesbubbles

    Whisk it all together and let the flour cook for a minute.

    add broth to rouxadd broth to roux

    Once the flour has cooked, whisk in 1 cup chicken stock.

    add half & half to broth and flour mixtureadd half & half to broth and flour mixture

    And 1-1/2 cups half & half.

    season with black pepper and nutmegseason with black pepper and nutmeg

    Season with a pinch of kosher salt, lots of freshly ground black pepper and 1/8 teaspoon nutmeg. I go easy on the salt because of the parmesan cheese and cheddar that I’ll be adding later.

    thickened saucethickened sauce

    Now just cook the sauce on medium-low, whisking every so often, until it thickens. About 4-5 minutes.

    add butternut squash and parmesan cheese to sauceadd butternut squash and parmesan cheese to sauce

    After the sauce has thickened, add in 1-1/2 cups of roasted butternut squash puree with 1 cup grated Parmesan cheese.

    The squash is really what gives this pasta its color!

    whisk cheese and squash into the saucewhisk cheese and squash into the sauce

    Whisk to combine.

    a little sharp cheddar into the saucea little sharp cheddar into the sauce

    Lastly, add in 1/4 cup of the extra sharp cheddar cheese. White or yellow cheddar, it doesn’t matter.

    whisk until smoothwhisk until smooth

    Keep whisking until everything is melty and smooth.

    cooked rigatoni in a colandercooked rigatoni in a colander

    Keep the sauce warm over low heat while you cook the noodles, following the directions on the box of course.

    add cooked pasta to cheese sauceadd cooked pasta to cheese sauce

    When the noodles are al dente, add them into the pan with the cheese sauce.

    toss to combine the pasta and cheese saucetoss to combine the pasta and cheese sauce

    Toss well to combine.

    top with cheesetop with cheese

    Transfer the cheesy pasta to a lightly greased baking dish and sprinkle with the remaining 1 cup of cheddar. Preheat your broiler and slip it underneath for about 3 to 4 minutes. Watch carefully to avoid burning.

    serveserve

    Oh yes. Crispy cheddar top, saucy center…

    cheese strings!cheese strings!

    All the cheese strings!

    Cheesy Roasted Butternut Squash RigatoniCheesy Roasted Butternut Squash Rigatoni

    Serve spoonfuls into bowls and sprinkle with a little black pepper. Maybe even some chopped parsley if you’re feeling fancy.

    I love the sage and shallot flavors going on. That along with the subtle sweetness of the squash and sharp cheese – SO, so good!

    Cheesy Roasted Butternut Squash RigatoniCheesy Roasted Butternut Squash Rigatoni

    Enjoy! And if you give this Roasted Butternut Squash Rigatoni recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Cheesy Roasted Butternut Squash RigatoniCheesy Roasted Butternut Squash Rigatoni

    Yield: 6 servings

    Roasted Butternut Squash Rigatoni

    This Cheesy Roasted Butternut Squash Rigatoni is the coziest (and cheesiest!) comfort food. Cooked rigatoni pasta is tossed in a quick cheese sauce made of homemade butternut squash puree, sharp cheddar and parmesan cheese. A delicious fall side dish or decadent main!

    Prep Time: 1 hour

    Cook Time: 30 minutes

    Total Time: 1 hour 30 minutes

    FOR THE PASTA:

    • sea salt , for pasta water
    • 16 ounces rigatoni pasta, I like to use mezzi rigatoni
    • olive oil spray, for baking dish

    FOR THE SAUCE:

    • 4 tablespoons unsalted butter
    • 1 large shallot, finely minced
    • 2 cloves garlic, minced
    • 10 fresh sage leaves, minced
    • 3 tablespoons unbleached all-purpose flour
    • 1 cup low-sodium chicken stock or broth
    • 1½ cups half & half, see notes
    • pinch kosher salt, plus more or less to taste
    • freshly ground black pepper, to taste
    • 1/8 teaspoon freshly ground nutmeg
    • 1½ cups roasted butternut squash puree
    • 1¼ cups shredded extra sharp cheddar cheese, divided
    • 1 cup grated parmesan cheese

    • Bring a large pot of salted (palmful sea salt) water to a boil and spray a casserole dish with olive oil spray.

    • Meanwhile, melt the butter in a large saucepan over medium heat. Add in the shallots and garlic and sauté until soft, about 2-3 minutes. Then add in the sliced fresh sage leaves and stir, cooking for 1 minute.

    • Sprinkle in the flour and whisk, cooking the flour for 1 to 2 minutes.

    • Next whisk in chicken stock and half & half. Season with a small pinch of salt, lots of freshly ground black pepper and the nutmeg. Heat over medium-low, whisking ocassionally until the sauce has thickened about 4-5 minutes.

    • Reduce the heat to low and add in the butternut squash puree, parmesan and a 1/4 cup of the cheddar cheese. Whisk until smooth. Taste and season with more salt or pepper if desired.

    • At this point the salted water should be boiling, so add in the pasta and cook according to the package directions.

    • Drain the pasta noodles and transfer them to the cheese sauce. Toss to combine.

    • Move your oven rack to the highest position and preheat your broiler on high.

    • Pour the pasta into the prepared casserole dish and sprinkle with the remaining cup of cheddar cheese.

    • Slide the pan under the broiler for 3 to 4 minutes or until the cheese is melted and a light golden brown in spots.

    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.
    Note: If you can’t find half & half, simply sub with equal parts heavy cream and whole milk.

    Serving: 1serving, Calories: 638kcal, Carbohydrates: 69g, Protein: 26g, Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 82mg, Sodium: 447mg, Potassium: 476mg, Fiber: 4g, Sugar: 5g, Vitamin A: 10360IU, Vitamin C: 4mg, Calcium: 458mg, Iron: 3mg

    Author: Laurie McNamara

    Course: Mains & Entrees

    Cuisine: American

    This recipe was originally posted on November 14, 2012 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • Classic Basil Pesto Sauce Recipe | Oh Sweet Basil

    Classic Basil Pesto Sauce Recipe | Oh Sweet Basil

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    This post covers how to make pesto sauce, how to store it, and more! If you’ve never made homemade pesto before, you’ve been missing out!

    This a perfect summer recipe to use up all that basil in the garden! I swear basil multiplies overnight. I can’t keep ahead of it, but homemade pesto is one of my favorite ways to use it up!

    Homemade Basil Pesto Sauce Recipe

    I don’t know why, but I had never had pesto until college. At least I’m pretty sure I hadn’t. And I honestly don’t even remember who made it when I did finally have it. All I remember was that it was a basic pesto pasta and I loved it.

    I’ll be the first to admit that I ate waaaaaay more than I should have. It was slightly nutty, cheesy, and super fresh. Could there be a better combo? We use pesto all the time now and we even make it a few different ways depending on how much of everything we have like our 15-Minute Pesto Pasta, pesto butter grilled cheese, creamy pesto chicken pizza,  or the bacon pesto grilled cheese sandwich contest I won with Tillamook. However, in the end this is our ultimate, absolute favorite classic pesto recipe.

    A classic pesto recipe is easy enough to make, but storing is a bit tricky. I have two ways that I store it and a third that I’ve heard great things about but never tried it. But we can talk about storing it after we discuss the actual classic pesto recipe.

    A photo of a jar of homemade pesto taken from above the jar.

    Basil Pesto Recipe Ingredients

    This is such an easy pesto recipe! It requires minimal ingredients to whip up. Here’s what all goes into this homemade pesto sauce:

    • Fresh Basil
    • Garlic Cloves
    • Pine Nuts
      • NOTE: The best substitutes for pine nuts are walnuts, almonds or cashews.
    • Olive Oil
    • Grated Parmesan Cheese
      • NOTE: The best substitute is pecorino romano cheese.
    • Salt

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

    How to Make Pesto Sauce

    To start this homemade pesto recipe, I just heat up a skillet over medium heat, add both the garlic cloves and the pine nuts and let it cook until golden, shaking the pan occasionally. Then, I remove the nuts and allow the garlic to finish turning golden as well.

    An added bonus is that the garlic slides right out of its skin when it’s toasted this way. I love that. So, yes you read right, toast the garlic in its thin skin and then remove after it’s golden.

    Place everything except the cheese and salt in the bowl of a food processor or blender and pulse until smooth. Stir in the cheese and add salt to taste. Yes, making this classic pesto recipe is that easy. If you want to go totally authentic, you can use a mortar and pestle to blend the pesto together. That’s just too much work for me, so food processor it is!

    a photo of a jar of pesto sauce with a gold spoon scooping some out. the jar is on a wooden plate and has some pine nuts and fresh basil leaves on it.a photo of a jar of pesto sauce with a gold spoon scooping some out. the jar is on a wooden plate and has some pine nuts and fresh basil leaves on it.

    How to Store Pesto

    Storing Pesto in a Jar

    Make your classic pesto and then fill a jar to to almost the very top. Drizzle a thin layer of olive oil over the top and seal closed to keep pesto green. This can keep for a few weeks in the fridge if you continue to cover the top with olive to keep the herbs fresh. You can also choose to freeze the jar, but I wouldn’t keep it in the freezer for more than a month before switching it to the fridge.

    Storing Pesto in a Vacuum Bag

    I love the foodsaver. Yes, it costs a little money, but you end up saving tons. You can easily make your pesto, stick it in a bag, suck out the air and freeze it for up to 9 months. BOOYAH! When you’re ready to use it just move it down to the fridge to defrost and use on your favorite dish.

    How Long Does Pesto Last?

    This easy basil pesto sauce will last up to 5 days in the refrigerator if stored in an airtight container. If you use the olive oil method shared above, the shelf life will be extended.

    Can You Freeze Pesto?

    Yes! Homemade basil pesto sauce freezes incredibly well. Simply make the recipe as instructed, then seal the pesto in an airtight container or freezer bag.

    Alternately, spoon the homemade pesto into ice cube trays and freeze until solid. Once hardened, transfer the pesto cubes to a freezer bag. This way, you wind up with single servings of frozen pesto!

    a photo of a jar of homemade pesto sauce on a wooden plate with a gold spoon next to it.a photo of a jar of homemade pesto sauce on a wooden plate with a gold spoon next to it.

    Our Favorite Pesto Uses

    We love pesto on everything from egg whites to garlic bread to chicken to pasta to salads. I love having a jar handy in the fridge or freezer! Here are a few of our favorite recipes that use pesto sauce:

    a photo of a glass jar of homemade pesto sauce on a wooden plate with a gold spoon laying next to the jar.a photo of a glass jar of homemade pesto sauce on a wooden plate with a gold spoon laying next to the jar.

    Tips for the Best Pesto Sauce

    • Put ice in the food processor and mix. This will cool your machine before preparing your pesto and will help in keeping your pesto greener.
    • Because this easy pesto recipe uses so few ingredients, it’s important that you buy the best quality ingredients you can.
    • Use extra virgin olive oil and freshly grated Parm for the best flavor.

    Other Italian Sauce Recipes

    Looking for more Italian Sauce recipes? Who doesn’t love Italian sauces!?  Make sure you try these out the next time you are making that Italian dish:

    Servings: 1

    Prep Time: 1 minute

    Cook Time: 3 minutes

    Total Time: 4 minutes

    Description

    This post covers how to make pesto sauce, how to store it, and more! If you’ve never made homemade pesto before, you’ve been missing out! 

    Prevent your screen from going dark

    • Heat a skillet over medium heat and add the pine nuts and garlic.

      1/4 Cup Pine Nuts, 3 Cloves Garlic

    • Toast for a few minutes or until golden brown, shaking the pan occasionally to toss the pine nuts and promote even color.

    • Once the pine nuts are done, remove them from the pan and continue to toast the garlic.

    • Remove garlic from the pan and remove the skin.

    • Wait until both garlic and pine nuts are cooled.

    • Place the basil, pine nuts, garlic, and olive oil in a blender and pulse until smooth, but still a tad grainy in texture.

      3 Cups Fresh Basil, 1/4 Cup Olive Oil

    • Place everything in a bowl and stir in the cheese.

      1/4 Cup Parmesan Cheese

    • Salt to taste and store according to post directions.

      Salt

    • You can adjust the garlic to your own taste. It you don’t love it, just use 2 cloves!
    • See the post for details on storing pesto in a mason jar with a little olive oil in the fridge.

    Serving: 0.5CupCalories: 842kcalCarbohydrates: 10gProtein: 17gFat: 85gSaturated Fat: 13gCholesterol: 22mgSodium: 388mgPotassium: 482mgFiber: 3gSugar: 2gVitamin A: 4025IUVitamin C: 16mgCalcium: 427mgIron: 5mg

    Author: Sweet Basil

    Course: 50+ Homemade Condiment Recipes

    Cuisine: Italian

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    REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

    When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

    a photo of a jar of homemade pesto sauce on a wooden plate with a gold spoon next to it.a photo of a jar of homemade pesto sauce on a wooden plate with a gold spoon next to it.

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  • Crispy Fried Zucchini

    Crispy Fried Zucchini

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    Fried Zucchini is a delicious way to enjoy summer zucchini.

    In this easy recipe, zucchini is sliced into medallions, dipped in a parmesan breadcrumb mixture, and fried until crispy! 

    fried zucchini on a plate
    • It’s crispy, crunchy, and super delicious!
    • It’s easy to make with just a handful of ingredients.
    • This zucchini can be fried in oil or in an air fryer.
    • Everyone loves it—serve it as a snack or a side dish.

    Need more zucchini inspiration? We love stuffed zucchini boats and Zucchini Bread or zucchini brownies for dessert!

    How to Make Fried Zucchini

    1. Slice the zucchini into ½-inch medallions.
    2. Prepare the egg mixture and the breadcrumb mixture (recipe below).
    3. Dip the zucchini in flour, egg, and breadcrumb mixture.
    4. Fry until crisp and enjoy!
    dipping zucchini in flour, egg, and breadcrumbs for frying

    How to Fry Zucchini

    There are several different ways to fry zucchini. You can fry them in a pan with oil, in an air fryer, or avoid the oil altogether and bake them in the oven.

    • In a Pan: Heat 1-inch of oil in a frying pan or skillet. Add the zucchini in small batches and cook for about 2 to 3 minutes per side.
    • In an Air Fryer: Preheat the air fryer to 375°F. Add the zucchini slices, in a single layer, and cook for 8 minutes or until golden brown.
    • Oven-Fried: To bake in the oven, place the coins in a single layer on a baking sheet lined with parchment paper and spray with cooking spray. Bake for 18 to 20 minutes in an oven preheated to 400°F.
    breaded zucchini on a sheet pan

    Dips for Fried Zucchini

    fried zucchini on a plate with marinara sauce

    So Many Zucchini Sides

    Did your family love this Crispy Fried Zucchini recipe? Leave us a rating and a comment below.

    fried zucchini on a plate

    4.95 from 144 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Fried Zucchini

    Crispy Fried Zucchini is sliced into medallions, coated in a parmesan breadcrumb mixture, and fried until golden and crispy.

    Prep Time 20 minutes

    Cook Time 10 minutes

    Total Time 30 minutes

    Skillet on white background

    Mixing Bowls on white background

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    Prevent your screen from going dark

    • Trim the ends off the zucchini and slice into ½-inch disks.

    • In a small bowl, beat the eggs with ¼ teaspoon each salt and pepper. On a shallow plate, combine parmesan cheese, bread crumbs, and ½ teaspoon salt and black pepper.

    • Add ½-inch of oil to a medium sized skillet. Heat the oil over medium heat to 350°F using a thermometer.

    • Dredge the zucchini in flour and shake off any excess. Dip in the egg mixture and then into the breadcrumb mixture, gently pressing to adhere. Repeat with the remaining slices.

    • Add zucchini to the hot oil in small batches cooking for 2-3 minutes per side or until golden brown.

    • Drain on paper towels. Season with additional salt if desired.

    Alternative Cooking Methods:

    • Air Fryer: Preheat the air fryer to 375°F. Place in a single layer, cooking for 8 mins or until crispy and golden brown.
    • Oven-Fried: Preheat oven to 400°F. Place in a single layer on a parchment-lined baking sheet and spray with cooking spray. Bake for 18 to 20 minutes until crispy or golden brown.

    Ensure you are using seasoned bread crumbs. If your breadcrumbs are plain, season per the recipe below. Panko breadcrumbs can be used and should be seasoned.
    To Make Seasoned Bread Crumbs, add the following to 2 cups of plain or Panko bread crumbs:

    • 1 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1 teaspoon dried parsley flakes
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil

    Calories: 209 | Carbohydrates: 31g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 516mg | Potassium: 233mg | Fiber: 2g | Sugar: 3g | Vitamin A: 269IU | Vitamin C: 10mg | Calcium: 140mg | Iron: 2mg

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

    Course Appetizer, Side Dish
    Cuisine American

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

    Crispy Fried Zucchini on a plate
    Crispy Fried Zucchini on a cooling rack with writing
    Crispy Fried Zucchini on a cooling rack and plated with a title

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    Holly Nilsson

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  • Fried Pickle Dip

    Fried Pickle Dip

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    County fair crunchy fried pickles get a new look as a fried pickle dip!

    Cream cheese and sour cream are blended with chopped pickles, savory spices, and crispy parmesan breadcrumbs in this crunchy, tangy dip recipe!

    plated Fried Pickle Dip with chips
    • It has lots of bright dill pickle flavor that makes it perfect on a veggie tray, as a snack with chips and crackers, or as a burger spread.
    • This delish dip uses ingredients you likely already have in the pantry.
    • Perfectly portable—make and take this dip to picnics, potlucks, and BBQs all summer long!
    breadcrumbs , pickles , sour cream , paprika , garlic powder , parsley , dill , cream cheese with labelst to make Fried Pickle Dipbreadcrumbs , pickles , sour cream , paprika , garlic powder , parsley , dill , cream cheese with labelst to make Fried Pickle Dip

    Ingredients and Variations

    Pickles: I love using dill pickles in this recipe. Try your favorite variety, including spicy or extra garlic pickles!

    Creamy Base: Cream cheese and sour cream create the perfect base for dips. Feel free to use light cream cheese or swap out the sour cream for plain Greek yogurt for a tangier taste.

    Seasonings: Many versions of this recipe (including the one sold at Costco) are ranch-flavored. In this version, I added the same seasonings that are in my ranch seasoning mix for all of the flavor without being too salty.

    Breadcrumb Topping: Parmesan cheese and Panko crumbs add the “fried” part of the fried pickles to this dip!

    Variations

    • Crumbled bacon or bacon bits add a smokey and savory flavor.
    • Add some shredded cheddar for an extra dose of cheesiness.
    ingredients to make Fried Pickle Dip in a bowl and a bowl of picklesingredients to make Fried Pickle Dip in a bowl and a bowl of pickles
    mixed ingredients to make Fried Pickle Dip with a cup of panko breadcrumbs and picklesmixed ingredients to make Fried Pickle Dip with a cup of panko breadcrumbs and pickles
    adding pickles and breadcrumbs to bowl to make Fried Pickle Dipadding pickles and breadcrumbs to bowl to make Fried Pickle Dip
    Fried Pickle Dip ingredients mixed in a bowlFried Pickle Dip ingredients mixed in a bowl

    How to Make Fried Pickle Dip

    1. Prepare topping and set aside.
    2. Beat cream cheese until fluffy, and add sour cream, pickle juice, and seasonings (recipe below).
    3. Fold in diced pickles and ½ the breadcrumb mixture.
    4. Refrigerate dip and top with the remaining breadcrumb mixture before serving.

    Dunkers to Use for Dipping

    Scoop up fried pickle dip with your favorite potato chips, pretzels, crackers, pita chips, crostini, baguette slices, or breadsticks.

    Tangy and crunchy pickle dip is also delicious served with healthy scoopables like bell peppers, celery, cucumbers, carrots, broccoli, and cauliflower.

    easy Fried Pickle Dip in a bowleasy Fried Pickle Dip in a bowl

    Storing Fried Pickle Dip

    • This dip can be made up to a day ahead and tastes even better as the flavors continue to blend.
    • Keep leftover fried pickle dip in an airtight container for up to 5 days. Freezing is not recommended due to the high dairy content.

    More Dill Pickle Favorites

    Did your family love this Fried Pickle Dip? Leave us a rating and a comment below.

    easy Fried Pickle Dip in a bowleasy Fried Pickle Dip in a bowl

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    Fried Pickle Dip

    Fried pickle dip is creamy, tangy, and loaded with crunchy pickles. It’s perfect for dipping with chips or vegetables.

    Prep Time 15 minutes

    Cook Time 10 minutes

    Chill Time 30 minutes

    Total Time 55 minutes

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    Prevent your screen from going dark

    • In a small skillet combine Panko bread crumbs, butter, and parmesan cheese over medium heat. Cook, while stirring, until lightly toasted and fragrant. Set aside to cool.

    • In a medium bowl, beat the cream cheese with a hand mixer on medium speed until fluffy.

    • Add the sour cream, pickle juice, parsley, dill, onion powder, garlic powder, smoked paprika, and celery salt. Beat until well combined.

    • Fold in the dill pickles and ½ cup of the breadcrumb mixture.

    • Spread the dip into a shallow bowl or onto a plate. Refrigerate at least 30 minutes.

    • Sprinkle with the remaining breadcrumb topping and additional diced pickles (if desired). Serve on chips, crackers or mixed veggies.

    If using fresh herbs, you will need ¼ cup fresh parsley and 2 tablespoons fresh dill.
    Leftover dip can be stored in the refrigerator for up to 5 days. 

    Calories: 446 | Carbohydrates: 21g | Protein: 8g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 1.107mg | Potassium: 286mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1.537IU | Vitamin C: 3mg | Calcium: 201mg | Iron: 2mg

    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.

    Fried Pickle Dip in a bowl and close up with a titleFried Pickle Dip in a bowl and close up with a title
    plated Fried Pickle Dip with chips around it and a titleplated Fried Pickle Dip with chips around it and a title
    savory Fried Pickle Dip with writingsavory Fried Pickle Dip with writing
    easy to make Fried Pickle Dip with writingeasy to make Fried Pickle Dip with writing

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    Holly Nilsson

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  • Marry Me Chicken

    Marry Me Chicken

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    This Marry Me Chicken recipe is a one-pot wonder that is truly worthy of a marriage proposal!

    Tender chicken breasts are simmered in a sun-dried tomato cream sauce with Italian seasonings and parmesan cheese.

    close up of Marry Me Chicken
    • The sundried tomato sauce is so freaking delicious!
    • This easy recipe is cooked on just one pan – less mess, less cleanup.
    • It’s a fast weeknight meal that seems fancy enough for guests.
    • It can be served over pasta or rice, or next to roasted potatoes.
    oregano , flour , red pepper flakes , broth , oil , parmesan , chicken , whipping cream , sun-dried tomatoes , tomato paste , garlic, salt and pepper with labels to make Marry Me Chicken

    Ingredients for Marry Me Chicken

    • Chicken: I use boneless, skinless chicken breasts or cutlets in this recipe. You can also use boneless chicken thighs
    • Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes – they add a deliciously tangy flavor to this dish. You can purchase them online here or find them near the pesto in the grocery store.
    • Sauce: Heavy cream is the base of this sauce because it’s rich and thick, while chicken broth or chicken stock adds flavor. This sauce is thickened with a little bit of flour.
    • Cheese: Use freshly grated parmesan cheese if possible.
    • Seasonings: The sauce is seasoned with garlic, oregano, and red pepper flakes or you can use Italian herb mix in place.

    Variations

    • Chopped spinach can be added during the last few minutes of cooking.
    cooked chicken in a pan to make Marry Me Chicken
    ingredients in a pan to make sauce for Marry Me Chicken

    How to Make Marry Me Chicken

    Rich and creamy, this Marry Me Chicken recipe is a keeper!

    1. Brown Chicken: Brown the chicken breasts in a large skillet (recipe below) and set aside.
    2. Simmer Sauce: Cook garlic and herbs until fragrant. Add sauce ingredients and simmer.
    3. Thicken Sauce: Return chicken to the pan and add sundried tomatoes, simmer until thickened.

    Stir in parmesan cheese, garnish with basil, and enjoy!

    Serving Suggestions

    Round the meal out with a side salad and some crusty bread.

    pan of Marry Me Chicken with a wooden spoon taking a piece out

    Got Leftovers?

    • Store leftover Marry Me Chicken in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding milk if needed.
    • Freeze leftovers in a freezer bag for up to 4 months. Thaw overnight in the refrigerator and reheat on low heat in a saucepan, adding milk if needed.

    Easy Chicken Skillet Dinners

    Did you make this Marry Me Chicken? Leave us a rating and a comment below!

    pan of Marry Me Chicken with a wooden spoon taking a piece out

    5 from 2 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Marry Me Chicken

    Marry Me Chicken is a flavorful one-pot dish with chicken breasts simmered in a rich creamy sundried tomato and Parmesan cheese sauce.

    Prep Time 20 minutes

    Cook Time 20 minutes

    Total Time 40 minutes

    Skillet on white background

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    Prevent your screen from going dark

    • If using chicken breasts, cut the chicken in half horizontally to form thinner cutlets and season with ½ teaspoon salt and pepper. Dredge the chicken lightly in the flour.

    • In a large 12-inch skillet, heat 1 tablespoon of oil over medium-high heat.

    • Add the chicken and cook for 4 minutes, flip and cook for an additional 3 to 4 minutes or until cooked through. Transfer the chicken to a plate to keep warm.

    • Reduce the temperature to medium and add the remaining oil. Stir in the garlic, oregano, and red pepper flakes. Cook until fragrant, about 1 minute.

    • Add the broth, heavy cream, tomato paste, and remaining ¼ teaspoon salt and bring to a simmer. Let simmer uncovered until slightly thickened, about 5 to 8 minutes. Add the chicken to the pan along with any juices and sundried tomatoes. Simmer for an additional 3 to 5 minutes or until the chicken is heated through.

    • Remove from the heat and stir in the Parmesan cheese. Taste and season with additional salt and pepper.

    • Garnish with fresh basil.

    For an extra boost of flavor, use the oil from the sundried tomatoes in place of olive oil.
    Chicken should reach an internal temperature of 165°F.
    Leftovers can be stored in the fridge in a covered container for up to 4 days. 

    Calories: 461 | Carbohydrates: 16g | Protein: 32g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 129mg | Sodium: 1116mg | Potassium: 870mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1134IU | Vitamin C: 23mg | Calcium: 168mg | Iron: 2mg

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

    Course Chicken, Dinner, Entree
    Cuisine American

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

    Marry Me Chicken with a title
    Marry Me Chicken in tomato sauce with writing
    Marry Me Chicken in a pan and close up with a title
    Marry Me Chicken in creamy sauce with a title

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    Holly Nilsson

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  • Italian Tortellini Salad

    Italian Tortellini Salad

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    This Italian inspired tortellini salad recipe is a full meal deal!

    Tortellini, salami, cheese, and veggies are tossed in Italian dressing for a hearty pasta salad. Serve it as a side dish or main dish all year long.

    plated Italian Tortellini Salad
    • Bright and beautiful, this recipe is jam-packed with flavor.
    • This tortellini salad is great as a side dish but hearty enough to serve as a main dish, too.
    • It’s great for parties or lunches since it’s easy to prep ahead.
    Ingredients for Italian tortellini salad on a trayIngredients for Italian tortellini salad on a tray

    Ingredients for Tortellini Salad

    • Tortellini: Cheese or spinach tortellini is great in this recipe. Tricolor tortellini adds a pretty punch of color.
    • Veggies: Vegetables including onions, red and green bell pepper, and cherry tomatoes add both color and lots of flavor.
    • Bold Flavors: We love salami but you can use pastrami, prosciutto, ham, or pepperoni.
    • Cheese: Since I use cheese-filled tortellini, I only add a sprinkle of parmesan for flavor. If using spinach tortellini, you can add chopped mozzarella.
    • Dressing: Keep it quick with pre-made Italian dressing or make your own homemade Italian dressing.
    top view of ingredients in a bowl to make Italian Tortellini Saladtop view of ingredients in a bowl to make Italian Tortellini Salad

    Variations for Tortellini Salad

    One of the best things about tortellini salad is the ingredients can be mixed and matched for whatever you have on hand!

    • Artichokes, sun-dried tomatoes, and olives great additions.
    • Up the protein with leftover shredded chicken or even grilled shrimp.

    How to Make Italian Tortellini Salad

    1. Cook & drain tortellini. Rinse with cold water to stop the cooking.
    2. Combine with remaining ingredients according to the recipe below.
    3. Cover & chill before serving.

    As with most pasta salad recipes, the pasta will soak up some of the dressing as it sits. Cook the pasta until just firm and dress it very generously.

    pouring dressing over top ingredients to make Italian Tortellini Saladpouring dressing over top ingredients to make Italian Tortellini Salad

    Leftovers

    Italian tortellini salad will last up to 5 days in the refrigerator in a covered container. Simply stir and serve!

    More Summer Salads

    Did you make this Italian Tortellini Salad? Be sure to leave a rating and a comment below! 

    close up of Italian Tortellini Salad on a plate with a spoon and forkclose up of Italian Tortellini Salad on a plate with a spoon and fork

    4.99 from 95 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Italian Tortellini Salad

    Bright, flavorful, & full of fresh veggies, this Italian Tortellini Salad is the perfect dish for a potluck or backyard BBQ!

    Prep Time 20 minutes

    Cook Time 10 minutes

    Chill Time 2 hours

    Total Time 2 hours 30 minutes

    a large pot with a lida large pot with a lid

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    • Cook the tortellini in a large pot salted water al dente according to package directions.

    • Once cooked, drain well and rinse under cold water to cool and stop from cooking.

    • In a large bowl, combine cooled tortellini, tomatoes, salami, onion, bell pepper, Parmesan, and parsley. Add the dressing and toss well to mix.

    • Refrigerate for at least 1 hour before serving. If desired, garnish with additional Parmesan cheese before serving.

    Optional additions:

    • 1 cup marinated artichoke hearts, drained
    • 1/2 cup pitted olives
    • 1/2 cup sundried tomatoes

    Any color bell pepper will work in this recipe.  If the onion is really strong, soak it in cold water while you prepare the other ingredients.
    Do not overcook pasta. To save time, start the pasta and chop the other ingredients while the pasta is cooking.
    The pasta will soak up dressing as it chills, be sure to dress generously.
    Store in an airtight container in the fridge for up to 5 days. 

    Calories: 304 | Carbohydrates: 30g | Protein: 12g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 800mg | Potassium: 145mg | Fiber: 3g | Sugar: 6g | Vitamin A: 414IU | Vitamin C: 21mg | Calcium: 105mg | Iron: 2mg

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

    Course Pasta, Salad, Side Dish
    Cuisine American, Italian

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

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    Holly Nilsson

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  • Creamy Asparagus Soup

    Creamy Asparagus Soup

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    A simple soup with few ingredients and lots of flavor.

    This asparagus soup recipe is quick to make with fresh asparagus and a bit of tender onion simmered in broth and blended with a splash of cream.

    Garnish this soup with parmesan cheese and a squeeze of fresh lemon juice!

    plated Creamy Asparagus Soup

    Vegetable soups, like tomato or cauliflower soup, are a great way to enjoy fresh farmer’s market veggies or your own garden vegetables. This easy asparagus soup recipe is no exception.

    • This asparagus soup recipe is really fast and easy.
    • You’ll need just a handful of ingredients.
    • No thickeners, starches, or potatoes are needed.
    • It is naturally low-carb and gluten-free.
    Labeled Creamy Asparagus Soup IngredientsLabeled Creamy Asparagus Soup Ingredients

    Ingredients for Asparagus Soup

    • Asparagus: My preference is fresh asparagus stalks; however, frozen asparagus or leftover grilled asparagus can be used.
    • Broth: Chicken broth is the base of this recipe, and it adds flavor. It can be replaced with vegetable broth, which is a bit sweeter.
    • Seasonings: The flavor in this asparagus soup is simple, I add aromatics like onion, and garlic and season simply. Feel free to stir in your favorite herbs.
    • Cream: A small amount of heavy cream adds richness and a velvety texture. For a lighter version, replace it with light cream, sour cream, or Greek yogurt (which will add some tang).

    To stretch this asparagus soup recipe further, add a peeled and chopped russet or Yukon gold potato.

    Other vegetables can be substituted for some of the asparagus if needed; green peas, zucchini, or celery are great options.

    asparagus soup ingredients in a potasparagus soup ingredients in a pot

    How To Make Asparagus Soup

    This is no canned cream of asparagus soup – it’s full of fresh ingredients.

    1. Prep: Rinse, trim, and chop the asparagus spears.
    2. Cook: Cook onion & garlic in butter (recipe below). Stir in the remaining ingredients and simmer.
    3. Blend: Puree the soup in the pot using an immersion blender or transfer it to a regular blender. Stir in cream.

    Ladle into bowls and garnish with parmesan cheese or a slice of garlic bread to soak up every last drop!

    Garnish Tip: After the asparagus has simmered for about 4 minutes, remove a few of the asparagus tips and set aside for garnishing the soup.

    Parmesan cheese and a swirl of heavy cream also make a pretty garnish. Top it with parmesan croutons or fresh herbs like dill.

    cooked asparagus soup in a pot before blendingcooked asparagus soup in a pot before blending
    cooked asparagus soup being blendedcooked asparagus soup being blended
    cooked asparagus soup in a pot after blendingcooked asparagus soup in a pot after blending

    Holly’s Tips

    • Additional veggies can be added to stretch this asparagus soup further.
    • If using a regular blender to puree soup or hot liquids, do not seal the lid. The steam can build up and cause a dangerous mess.
    •  If you’d prefer more texture, remove a handful of the asparagus before blending. Chop it and stir it back into the soup after blending.
    • To thicken, allow the soup to simmer uncovered or stir in some potato flakes.

    Leftovers, Reheating, & Freezing

    Reheating asparagus soup is a snap when using the microwave or stovetop. Make sure it is fully mixed and heat on low to avoid overcooking the cream. Adjust the seasonings!

    Because asparagus soup is made with cream and cream-based soups don’t freeze well, it’s best to freeze a portion before adding the cream! Simply defrost, reheat, and add a splash of cream before serving.

    More Asparagus Favorites

    Did you make this Creamy Asparagus Soup? Leave us a rating and a comment below!

    a bowl of asparagus soup garnished with parmesana bowl of asparagus soup garnished with parmesan

    5 from 124 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Creamy Asparagus Soup

    This asparagus soup is fresh, creamy, and full of flavor!

    Prep Time 20 minutes

    Cook Time 25 minutes

    Total Time 45 minutes

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    Prevent your screen from going dark

    • Cut asparagus into ½” pieces.

    • In a large pot over medium heat, cook onion and garlic in butter until tender. Add asparagus and cook an additional 5 minutes.

    • Stir in broth, salt & pepper. Cover and let simmer 10-15 minutes or until asparagus is softened.

    • Using a hand blender, puree soup until smooth. Stir in cream and lemon juice.

    • Taste and season with salt and pepper if needed.

    • Additional veggies can be added to stretch the soup further. Zucchini or celery are great options.
    • If using a regular blender to puree soup or hot liquids, do not seal the lid. The steam can build up and cause a dangerous mess.
    •  If you’d prefer more texture, remove a handful of the asparagus before blending. Chop it and stir it back into the soup after blending.
    • To thicken, allow the soup to simmer uncovered or stir in some potato flakes.

    Calories: 181 | Carbohydrates: 11g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 525mg | Potassium: 512mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1811IU | Vitamin C: 21mg | Calcium: 74mg | Iron: 4mg

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

    Course Dinner, Lunch, Soup
    Cuisine American

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

    Creamy Asparagus Soup with parmesan cheese and writingCreamy Asparagus Soup with parmesan cheese and writing
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    Holly Nilsson

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  • Truffle Fries

    Truffle Fries

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    Truffle fries are easy to make but hard to resist.

    Baked French fries get a bistro-worthy makeover with a simple toss in truffle oil and parmesan cheese!

    Enjoy them on their own with your favorite dip or sauce as a starter, snack, or side!

    cooked and plated Truffle Fries

    An Elevated Favorite

    Truffle fries are a simple recipe for French fries (baked or air-fried) tossed in truffle oil and parmesan cheese.

    • Truffle fries are an elegant side to burgers and steaks.
    • Serve as a portable appetizer in plastic cups with a scoop of aioli or your favorite dipping sauce on the bottom.
    olive oil , truffle oil , potatoes , parmesan , seasoned salt with labels to make Truffle Friesolive oil , truffle oil , potatoes , parmesan , seasoned salt with labels to make Truffle Fries

    Ingredients for Homemade Truffle Fries

    Potatoes – Russet potatoes or starchy baking potatoes are the best choice for a crisp exterior and a fluffy interior. However, any potato will do and if you’re short on time, use a bag of thawed-out frozen fries in any shape!

    Truffle Oil – Truffle fries often come with a hefty price tag however, you can purchase inexpensive Truffle oil and a little goes a long way. Truffle oil spray is another great way to turn meals or sides into a gourmet treat!

    Seasonings – If you have it, leftover bacon grease is an excellent (and budget-friendly!) alternative to olive oil and will give truffle fries a slightly smoky flavor. Use this seasoned salt recipe and tailor the ingredients to your liking.

    slicing potatoes to make Truffle Friesslicing potatoes to make Truffle Fries
    potatoes in water to make Truffle Friespotatoes in water to make Truffle Fries
    adding seasoning salt to fries to make Truffle Friesadding seasoning salt to fries to make Truffle Fries

    How to Make Truffle Fries

    Parmesan truffle fries are perfectly seasoned and baked until golden and crispy!

    1. Chop and soak the potatoes (recipe below).
    2. Pat dry, toss with olive oil, and bake until crisp.
    3. Just before serving, toss the fries with truffle oil and garnish with Parmesan cheese.
    dipping Truffle Fries in saucedipping Truffle Fries in sauce

    Favorite Dips

    Reheating Truffle Fries

    Leftover truffle fries can be kept in an airtight container in the refrigerator for up to 4 days. They can also be fried in a dry skillet, in the oven, or in the air fryer.

    Our Favorite Fries!

    Did you love these Truffle Fries? Leave us a comment and a rating below!

    cooked and plated Truffle Friescooked and plated Truffle Fries
    5 from 1 vote↑ Click stars to rate now!
    Or to leave a comment, click here!

    Truffle Fries

    Baked until golden crispy and tossed with truffle oil and parmesan, these truffle fries are a rich and earthy bistro-style upgrade!

    Prep Time 15 minutes

    Cook Time 45 minutes

    Soak Time 30 minutes

    Total Time 1 hour 30 minutes

    Prevent your screen from going dark

    • Scrub the potato skins or peel them if desired. Cut the potatoes into ½ inch slices and cut each slice into ½-inch french fries.

    • Add the potatoes to a large bowl filled with cold water and let soak for 30 minutes.

    • Preheat the oven to 375°F. Line a large rimmed baking pan with parchment paper.

    • Remove the fries from the water and dab very dry with a kitchen towel. Toss the fries with olive oil and salt.

    • Spread evenly in a single layer on the prepared baking sheet. Do not overcrowd the pan, use two pans if needed.

    • Bake the fries for 20 minutes. Increase the temperature to 425°F, toss the fries, and cook until golden, about 15 to 20 minutes more.

    • Once the fries are crisp, remove them from the oven and use a spatula to stir them. Immediately toss with truffle oil.

    • Garnish with Parmesan cheese and serve.

    Air Fryer: If desired, the fries can be cooked in the air fryer. Prepare as directed, and once dabbed dry, place the fries in a single layer in the air fryer. Cook at 390°F for 16 to 19 minutes, shaking after 10 minutes. Cook until the fries are crisp. 

    Calories: 303 | Carbohydrates: 39g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 4mg | Sodium: 1855mg | Potassium: 894mg | Fiber: 3g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 12mg | Calcium: 103mg | Iron: 2mg

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

    Course air fryer, Appetizer, Party Food, Side Dish
    Cuisine American

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

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    Holly Nilsson
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  • Lemon Asparagus

    Lemon Asparagus

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    Lemon asparagus is a simple yet impressive recipe full of bright, citrusy flavor with a crispy parmesan coating.

    Baked or grilled, this recipe is always an easy and elegant favorite!

    close up of Lemon Asparagus on a plate

    Ingredients For Lemon Asparagus

    Made in minutes, lemon asparagus is a delicious twist on a traditional roasted asparagus recipe. You can serve it as a side or add it to pasta or risotto.

    Asparagus – Choose deep green, firm stalks with light green or purplish tips. Thicker spears are preferred as they will caramelize more without overcooking.

    Oil – Butter, ghee, or leftover bacon grease can be used instead of olive oil if desired.

    Seasonings – Add more or less garlic to taste or sprinkle in a dash of lemon pepper.

    Lemon – This recipe uses a fresh lemon as you’ll need both the zest and juice. I highly recommend using freshly squeezed lemon juice for this recipe.

    oil , asparagus , garlic , lemon , parmesan , salt and pepper with labels to make Lemon Asparagusoil , asparagus , garlic , lemon , parmesan , salt and pepper with labels to make Lemon Asparagus

    How to Make Lemon Asparagus

    1. Prepare asparagus stalks per the recipe below.
    2. Toss asparagus spears with olive oil, lemon zest, lemon juice, and seasonings.
    3. Sprinkle with a little parmesan cheese and roast until tender-crisp.
    • Thick Spears: 8-12 minutes at 425°F
    • Thin Spears: 5-7 minutes at 425°F
    adding ingredients to sheet pan to make Lemon Asparagusadding ingredients to sheet pan to make Lemon Asparagus
    Lemon Asparagus on a sheet pan before cookingLemon Asparagus on a sheet pan before cooking
    cooked Lemon Asparagus on a sheet pancooked Lemon Asparagus on a sheet pan

    Serve lemon asparagus hot or cold! It’s perfect over chilled salmon for brunch, or dip them into a creamy cheese or homemade Hollandaise sauce.

    plated Lemon Asparagusplated Lemon Asparagus

    Storing Leftovers

    • Leftover lemon asparagus can be stored in the refrigerator in an air-tight container for up to 4 days.
    • Reheat in a dry saute pan or add to chilled salads, fold into omelets or frittatas or stir it into pasta.

    Asparagus Favorites

    Did you make this Lemon Asparagus? Leave us a rating and a comment below!

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

    Lemon Asparagus

    Brighten your meal with zesty Lemon Asparagus, featuring a hint of garlic and fresh parmesan for a burst of flavor!

    Prep Time 15 minutes

    Cook Time 15 minutes

    Total Time 30 minutes

    • Preheat the oven to 425°F.

    • Rinse the asparagus and dab dry. Snap off woody stems.

    • Zest ½ teaspoon of lemon zest. Cut the lemon in half and juice 1 tablespoon of juice. Reserve the remaining half for serving.

    • Place the asparagus on a rimmed baking sheet and toss with olive oil, lemon zest, lemon juice, garlic, salt, & pepper.

    • Sprinkle parmesan cheese over top.

    • Roast 6-12 minutes* or just until tender crisp.

    *Zesting the lemon is optional but recommended. This will add extra lemon flavor. Thick Spears: 8-12 minutes at 425°F Thin Spears: 5-7 minutes at 425°F Leftover asparagus can be stored in an airtight container for up to 3 days. 

    Calories: 68 | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 314mg | Potassium: 270mg | Fiber: 3g | Sugar: 3g | Vitamin A: 867IU | Vitamin C: 21mg | Calcium: 51mg | Iron: 3mg

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

    Course Appetizer, Side Dish
    Cuisine American

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

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    Holly Nilsson
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  • Sargento cheese recall hits 15 states, including Illinois, over listeria concerns

    Sargento cheese recall hits 15 states, including Illinois, over listeria concerns

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    (NewsNation) — Thousands of cases of shredded cheese are being recalled across 15 states.

    The recall, prompted by fears of listeria contamination, stems from a decision made by Rizo-López Foods Inc., a supplier to Sargento, to recall its dairy products last month.

    Sargento took swift action, announcing a voluntary recall of products supplied by Rizo-López Foods Inc. and those packaged on the same production lines. The company also ended its partnership with the supplier and alerted affected business customers, according to a press release issued on Thursday.

    Cheese varieties affected by the recall include cotija, parmesan, Swiss, asiago, Monterey Jack, white cheddar, cheddar, a nacho and taco blend, Italian cheese blend, taco cheese blend, and queso quesadilla cheese. Over 10,000 cases of shredded cheese have been pulled from shelves.

    The recall has impacted states including Arizona, California, Florida, Georgia, Illinois, Indiana, Maryland, Nevada, New Jersey, North Carolina, Ohio, Rhode Island, Texas, Washington, and Wisconsin.

    Rizo-López Foods is the source of a decadelong outbreak of listeria food poisoning that killed two people and sickened more than two dozen, federal health officials said.

    New lab and inspection evidence linked soft cheeses and other dairy products made by Rizo-Lopez Foods of Modesto, California, to the outbreak, which was first detected in June 2014, the Centers for Disease Control and Prevention said.

    Since then, at least 26 people in 11 states have been sickened. They include a person who died in California in 2017 and one who died in Texas in 2020, CDC officials said.

    The company recalled more than 60 soft cheeses, yogurt and sour cream sold under the brands Tio Francisco, Don Francisco, Rizo Bros, Rio Grande, Food City, El Huache, La Ordena, San Carlos, Campesino, Santa Maria, Dos Ranchitos, Casa Cardenas, and 365 Whole Foods Market.

    The CDC previously investigated cases of food poisoning tied to queso fresco and other similar types of cheese in 2017 and 2021, but there was not enough evidence to identify a source.

    New illnesses were reported in December, prompting the CDC to reopen the investigation. The strain of listeria linked to the outbreak was found in a cheese sample from Rizo-Lopez Foods. Federal officials confirmed that queso fresco and cotija made by the company were making people sick.

    The recalled products were distributed nationwide at stores and retail deli counters, including El Super, Cardenas Market, Northgate Gonzalez, Superior Groceries, El Rancho, Vallarta, Food City, La Michoacana, and Numero Uno Markets.

    Listeria infections can cause serious illness and, in rare cases, death. People who are pregnant, older than 65 or have weakened immune systems are particularly vulnerable. Symptoms — like muscle aches, fever and tiredness — usually start within two weeks after eating contaminated foods, but can start earlier or later.

    The CDC said consumers who have these products should discard them and thoroughly clean the refrigerator, counters and other contact sites. Listeria can survive in the refrigerator and easily contaminate other foods and surfaces.

    The Associated Press contributed to this report.

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    Damita Menezes

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  • Reuben Casserole

    Reuben Casserole

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    Mac & cheese meets Reuben sandwich in this creamy casserole!

    Tender pasta, corned beef, fresh cabbage, and zesty sauerkraut tossed in a quick and easy homemade Swiss cheese sauce.

    reuben casserole on a plate

    A Favorite Twist on a Reuben

    • A Reuben casserole is pure comfort food with all of the flavors of a classic Reuben sandwich in a warm, bubbly bake.
    • This casserole is easy to make from scratch.
    • Prepare this dish in advance and store it in the fridge for ready-to-bake weeknight meal..
    • Top with chopped pickles, green onions, or a drizzle of Thousand Island dressing.
    Ingredients for reuben casserole on a countertopIngredients for reuben casserole on a countertop

    Ingredients in Reuben Casserole

    Corned Beef – If you happen to have leftover corned beef, it’s perfect for this recipe. If you don’t have leftovers, ask the deli counter to slice corned beef extra thick.

    Cheese Sauce – The cheese sauce for this casserole sauce resembles mac and cheese with the flavors of a Reuben sandwich- Swiss cheese sauce, a bit of Dijon mustard, and Worcestershire sauce.

    Pasta & Cabbage – The base of this Reuben casserole consists of pasta and cabbage. If you have leftover cabbage from corned beef, use that in place of fresh cabbage.

    Variation

    You can replace the pasta in this Reuben casserole with 3 cups of leftover potatoes or diced boiled or fried potatoes. Add the potatoes to the casserole dish and layer the cooked cabbage, sauerkraut, and the onion/corned beef mixture on top. Pour the Swiss cheese sauce over top, sprinkle with breadcrumbs, and bake until hot and bubbly!

    Ingredients for Reuben Casserole in a clear bowlIngredients for Reuben Casserole in a clear bowl

    How To Make Reuben Casserole

    1. Cook onions and leftover corned beef (or ham in a pinch) in butter per the full recipe below.
    2. While the onions are cooking, prepare the cheese sauce.
    3. Boil pasta and cabbage and place them in a casserole dish. Add sauerkraut, the corned beef mixture, and the creamy Swiss cheese sauce.
    4. Top panko and parmesan to give it a crispy topping and bake until golden and bubbly.

    TOPPING TIP: If you’d like to incorporate the flavor of rye bread, place a piece or two in a blender or food processor. Pulse a few times until it forms crumbs, and use them in place of the panko.

    Once it comes out of the oven, garnish with chopped dill pickles!

    Spoonful of Reuben Casserole being scooped from a casserole dishSpoonful of Reuben Casserole being scooped from a casserole dish

    Leftovers

    Reuben casserole can be kept in the fridge for up to 4 days & reheats well in the oven, stovetop, or microwave.

    Add a splash of milk while reheating if you’d like it to be creamier.

    More Corned Beef Faves

    Did your family love this Reuben Casserole? Leave us a rating and a comment below!

    reuben casserole on a platereuben casserole on a plate

    5 from 26 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Reuben Casserole

    Pasta, corned beef, sauerkraut, and fresh cabbage are all cooked in a creamy Swiss cheese sauce!

    Prep Time 20 minutes

    Cook Time 30 minutes

    Total Time 50 minutes

    an empty white 9x13 inch baking dishan empty white 9x13 inch baking dish

    • Preheat the oven to 375°F.

    • Cook the rotini in salted water according to the package directions (about 9 minutes). Add the cabbage during the last 5 minutes of cooking time. Drain well, do not rinse, and set aside.

    • Meanwhile, heat butter in a pan over medium heat. Add corned beef and onion and cook until onion is tender, about 5 minutes. Set aside.

    For the Cheese Sauce

    • Melt the butter in a saucepan. Whisk in the flour, salt, and pepper and cook for 2 minutes. Gradually add chicken broth and milk, whisking after each addition.

    • Add the Dijon and Worcestershire sauce. Continue whisking over medium heat until thickened and bubbly. Let boil for 1 minute.

    • Remove from the heat and stir in the swiss cheese until melted.

    To Assemble

    • In a large bowl, combine the pasta/cabbage mixture, sauerkraut, and the corned beef mixture. Add the sauce and mix well.

    • Spread into a greased 9×13 baking dish. Combine all topping ingredients and sprinkle over pasta.

    • Bake uncovered for 18-22 minutes or until hot and bubbly.

    For a milder Swiss flavor, replace half of the Swiss cheese with mozzarella cheese.

    • Corned beef can be replaced with ham.
    • Cabbage can be replaced with leftover cooked cabbage or 
    • Pasta can be replaced with 3 cups of cooked potatoes. Place warm cooked potatoes in the bottom of the baking dish. Fry the cabbage with the corned beef and onions. Once tender layer the corned beef mixture over the potatoes, pour the cheese sauce overtop and sprinkle with crumbs. Bake as directed.

    Store leftovers covered in the fridge for up to 4 days. Reheat in the oven or in the microwave until heated through. 

    Calories: 458 | Carbohydrates: 44g | Protein: 20g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 689mg | Potassium: 407mg | Fiber: 3g | Sugar: 5g | Vitamin A: 595IU | Vitamin C: 24.1mg | Calcium: 309mg | Iron: 2mg

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

    Course Casserole, Dinner, Pasta
    Cuisine American

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

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    Holly Nilsson

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  • Reuben Casserole

    Reuben Casserole

    [ad_1]

    Mac & cheese meets Reuben sandwich in this creamy casserole!

    Tender pasta, corned beef, fresh cabbage, and zesty sauerkraut tossed in a quick and easy homemade Swiss cheese sauce.

    reuben casserole on a plate

    A Favorite Twist on a Reuben

    • A Reuben casserole is pure comfort food with all of the flavors of a classic Reuben sandwich in a warm, bubbly bake.
    • This casserole is easy to make from scratch.
    • Prepare this dish in advance and store it in the fridge for ready-to-bake weeknight meal..
    • Top with chopped pickles, green onions, or a drizzle of Thousand Island dressing.
    Ingredients for reuben casserole on a countertopIngredients for reuben casserole on a countertop

    Ingredients in Reuben Casserole

    Corned Beef – If you happen to have leftover corned beef, it’s perfect for this recipe. If you don’t have leftovers, ask the deli counter to slice corned beef extra thick.

    Cheese Sauce – The cheese sauce for this casserole sauce resembles mac and cheese with the flavors of a Reuben sandwich- Swiss cheese sauce, a bit of Dijon mustard, and Worcestershire sauce.

    Pasta & Cabbage – The base of this Reuben casserole consists of pasta and cabbage. If you have leftover cabbage from corned beef, use that in place of fresh cabbage.

    Variation

    You can replace the pasta in this Reuben casserole with 3 cups of leftover potatoes or diced boiled or fried potatoes. Add the potatoes to the casserole dish and layer the cooked cabbage, sauerkraut, and the onion/corned beef mixture on top. Pour the Swiss cheese sauce over top, sprinkle with breadcrumbs, and bake until hot and bubbly!

    Ingredients for Reuben Casserole in a clear bowlIngredients for Reuben Casserole in a clear bowl

    How To Make Reuben Casserole

    1. Cook onions and leftover corned beef (or ham in a pinch) in butter per the full recipe below.
    2. While the onions are cooking, prepare the cheese sauce.
    3. Boil pasta and cabbage and place them in a casserole dish. Add sauerkraut, the corned beef mixture, and the creamy Swiss cheese sauce.
    4. Top panko and parmesan to give it a crispy topping and bake until golden and bubbly.

    TOPPING TIP: If you’d like to incorporate the flavor of rye bread, place a piece or two in a blender or food processor. Pulse a few times until it forms crumbs, and use them in place of the panko.

    Once it comes out of the oven, garnish with chopped dill pickles!

    Spoonful of Reuben Casserole being scooped from a casserole dishSpoonful of Reuben Casserole being scooped from a casserole dish

    Leftovers

    Reuben casserole can be kept in the fridge for up to 4 days & reheats well in the oven, stovetop, or microwave.

    Add a splash of milk while reheating if you’d like it to be creamier.

    More Corned Beef Faves

    Did your family love this Reuben Casserole? Leave us a rating and a comment below!

    reuben casserole on a platereuben casserole on a plate

    5 from 34 votes↑ Click stars to rate now!
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    Reuben Casserole

    Pasta, corned beef, sauerkraut, and fresh cabbage are all cooked in a creamy Swiss cheese sauce!

    Prep Time 20 minutes

    Cook Time 30 minutes

    Total Time 50 minutes

    an empty white 9x13 inch baking dishan empty white 9x13 inch baking dish

    • Preheat the oven to 375°F.

    • Cook the rotini in salted water according to the package directions (about 9 minutes). Add the cabbage during the last 5 minutes of cooking time. Drain well, do not rinse, and set aside.

    • Meanwhile, heat butter in a pan over medium heat. Add corned beef and onion and cook until onion is tender, about 5 minutes. Set aside.

    For the Cheese Sauce

    • Melt the butter in a saucepan. Whisk in the flour, salt, and pepper and cook for 2 minutes. Gradually add chicken broth and milk, whisking after each addition.

    • Add the Dijon and Worcestershire sauce. Continue whisking over medium heat until thickened and bubbly. Let boil for 1 minute.

    • Remove from the heat and stir in the swiss cheese until melted.

    To Assemble

    • In a large bowl, combine the pasta/cabbage mixture, sauerkraut, and the corned beef mixture. Add the sauce and mix well.

    • Spread into a greased 9×13 baking dish. Combine all topping ingredients and sprinkle over pasta.

    • Bake uncovered for 18-22 minutes or until hot and bubbly.

    For a milder Swiss flavor, replace half of the Swiss cheese with mozzarella cheese.

    • Corned beef can be replaced with ham.
    • Cabbage can be replaced with leftover cooked cabbage or 
    • Pasta can be replaced with 3 cups of cooked potatoes. Place warm cooked potatoes in the bottom of the baking dish. Fry the cabbage with the corned beef and onions. Once tender layer the corned beef mixture over the potatoes, pour the cheese sauce overtop and sprinkle with crumbs. Bake as directed.

    Store leftovers covered in the fridge for up to 4 days. Reheat in the oven or in the microwave until heated through. 

    Calories: 458 | Carbohydrates: 44g | Protein: 20g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 689mg | Potassium: 407mg | Fiber: 3g | Sugar: 5g | Vitamin A: 595IU | Vitamin C: 24.1mg | Calcium: 309mg | Iron: 2mg

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

    Course Casserole, Dinner, 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.

    close up of Reuben Casserole with writingclose up of Reuben Casserole with writing
    plated Reuben Casserole with writingplated Reuben Casserole with writing
    Reuben Casserole in the dish with a titleReuben Casserole in the dish with a title
    Reuben Casserole ingredients in a bowl and plated dish with a titleReuben Casserole ingredients in a bowl and plated dish with a title

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    Holly Nilsson

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  • Roasted Garlic Parmesan Dressing – Simply Scratch

    Roasted Garlic Parmesan Dressing – Simply Scratch

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    This Roasted Garlic Parmesan Dressing is so creamy and ridiculously flavorful. Mayo, greek yogurt and parmesan cheese is combined with smashed roasted garlic and lots of freshly ground black pepper for an incredibly addictive salad dressing. Yields 7 (3-tablespoon) servings.

    Roasted Garlic Parmesan Dressing

    Who doesn’t love a creamy parmesan dressing?

    Years ago Pat and I were out to dinner with our really good friends. To start, I ordered the Martha’s Vineyard salad and Pat got the wedge. Instantly I had buyers remorse when his salad arrived to our table. It was large wedge salad covered with the most glorious creamy, garlicky parmesan dressing. He then proceeded to blanket the entire thing in black pepper (he does that with just about everything). Pat let me take a bit before the pepper storm and it truly was love after first bite.

    I never did ask our waitress for how they made their salad dressing, so I just decided to try and create it on my own.

    ingredients for Roasted Garlic Parmesan Dressingingredients for Roasted Garlic Parmesan Dressing

    To Make This Roasted Garlic Parmesan Dressing You Will Need:

    • garlic – For this recipe, I roast individual cloves with the skin on.
    • olive oil – Adds flavor and aids in softening and caramelizing the garlic.
    • kosher salt – Enhances flavor and also helps to softeni while roasting.
    • freshly ground black pepper – This will add some subtle bite and flavor.
    • mayonnaise – Lends flavor and creaminess.
    • plain greek yogurt – Adds some tang and creaminess.
    • parmesan cheese – Try to use freshly grated for best flavor.
    • lemon juice – Adds brightness and subtle flavor.
    • milk or water – For thinning the dressing to desired consistency.

    garlic cloves, oil, salt and peppergarlic cloves, oil, salt and pepper

    Roast The Garlic:

    Preheat your oven to 400℉ or 200℃.

    Place 6 to 8 medium cloves of garlic on a sheet of foil. Drizzle with 1 teaspoon olive oil and season with a pinch of salt and some freshly ground black pepper.

    fold and crimp foil to form a pouchfold and crimp foil to form a pouch

    Fold and crimp foil to form a pouch. Place on a rimmed baking sheet and roast for 25 to 30 minutes.

    roasted garlic clovesroasted garlic cloves

    Once roasted, and safe to handle, remove the skin. Using a fork, mash the roasted garlic cloves on a plate or cutting board.

    add dressing ingredients to a bowladd dressing ingredients to a bowl

    Make The Dressing:

    To a bowl, measure and add 1/2 cup mayonnaise, 1/2 cup plain greek yogurt, 1/3 cup (freshly grated) parmesan cheese, the smashed garlic, 1/2 teaspoon kosher salt, lots of freshly ground black pepper and 1 tablespoon freshly squeezed lemon juice.

    Stir to combineStir to combine

    Stir well and combine.

    add milk or water to thinadd milk or water to thin

    Thin the dressing out with either milk or water to desired consistency. I usually use 4 to 6 tablespoons of milk.

    Roasted Garlic Parmesan DressingRoasted Garlic Parmesan Dressing

    How To Store Parmesan Dressing:

    Transfer to a jar or container with a tight fitting lid and refrigerate.

    How Long Will Homemade Parmesan Dressing Last?

    If stored properly, this dressing should last up to 1 week.

    Click Here For More Salad Dressing Recipes!

    Roasted Garlic Parmesan DressingRoasted Garlic Parmesan Dressing

    Enjoy! And if you give this Roasted Garlic Parmesan Dressing recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Roasted Garlic Parmesan DressingRoasted Garlic Parmesan Dressing

    Yield: 7 servings

    Roasted Garlic Parmesan Dressing

    This Roasted Garlic Parmesan Dressing is so creamy and ridiculously flavorful. Mayo, greek yogurt and parmesan cheese is combined with smashed roasted garlic and lots of freshly ground black pepper for an incredibly addictive salad dressing. Yields 7 (3-tablespoon) servings.

    Prep Time: 1 hour 5 minutes

    Additional Time: 5 minutes

    Total Time: 1 hour 10 minutes

    FOR THE ROASTED GARLIC:

    • 6 cloves garlic
    • 1 teaspoon olive oil, or avocado oil
    • pinch kosher salt
    • pinch freshly ground black pepper

    FOR THE DRESSING:

    • 1/2 cup mayonnaise
    • 1/2 cup plain yogurt
    • 1/3 cup parmesan cheese, freshly grated
    • 1/2 teaspoon freshly ground black pepper, more or less to taste
    • 1/2 teaspoon kosher salt, or to taste
    • 1 tablespoon lemon juice, freshly squeezed
    • milk or water, for thinning out, as needed for desired consistency

    ROAST THE GARLIC:

    • Preheat your oven to 400℉ or 200℃.

    • Place 6 to 8 cloves of garlic on a sheet of foil. Drizzle with a little oil and season with a pinch of salt and some freshly ground black pepper. Fold and crimp foil to form a pouch. Place on a rimmed baking sheet and roast for 25 to 30 minutes.

    • Once roasted, and safe to handle, remove the skin. Using a fork, mash the roasted garlic cloves on a plate or cutting board.

    MAKE THE DRESSING:

    • To a bowl, measure and add mayonnaise, greek yogurt, parmesan cheese, the smashed garlic, kosher salt, lots of freshly ground black pepper and lemon juice. Stir well and combine.

    • Thin the dressing out with either milk or water to desired consistency. I usually use 4 to 6 tablespoons of milk.

    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.

    Serving: 3tablespoons, Calories: 75kcal, Carbohydrates: 4g, Protein: 3g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 8mg, Sodium: 383mg, Potassium: 51mg, Fiber: 0.1g, Sugar: 2g, Vitamin A: 67IU, Vitamin C: 2mg, Calcium: 84mg, Iron: 0.1mg

    Author: Laurie McNamara

    Course: Homemade Ingredients & Condiments

    Cuisine: American

     

    This post may contain affiliate links.

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    Laurie McNamara

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  • Minestrone Soup

    Minestrone Soup

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    This easy one-pot Minestrone Soup delivers healthy, wholesome comfort in every bowl!

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

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

    cooked Slow Cooker Minestrone Soup

    What is Minestrone Soup?

    This Italian classic soup is chock full of veggies, beans, and pasta or rice, slow-cooked in a tomato-based broth. It’s a simple slow cooker meal that never fails to satisfy even the hungriest of appetites!

    • We like Olive Garden minestrone soup, but we love the flavor of this homemade version.
    • Budget-friendly minestrone soup is perfect for large families and gatherings.
    • Follow the recipe below or use this recipe to enjoy leftover beans, veggies, or pasta.
    • Batch cooking fave! This recipe is perfect for doubling up to enjoy all week or to freeze for future meals!
    Minestrone Soup ingredients with labels

    Ingredients in Minestrone Soup

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

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

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

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

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

    cooking vegetables to make Minestrone Soup
    soften veggies & add seasonings
    adding ingredients to pot to make Minestrone Soup
    simmer tomatoes, beans, & broth
    adding noodles to pot to make Minestrone Soup
    add pasta
    adding spinach to pot to make Minestrone Soup
    stir in spinach before serving

    How to Make Minestrone Soup

    1. Cook carrots, celery, and onion in oil until softened. Add garlic and seasonings.
    2. Add remaining ingredients (except pasta and parmesan) and cook until carrots are tender. Stir in pasta and cook until pasta is done. Stir in spinach.
    3. Serve garnished with parmesan cheese.

    Tips for Storing

    • Keep leftover Minestrone in a covered container for up to 4 days. Reheat on the stove.
    • Freeze portions in zippered bags for up to 8 weeks. Thaw in a pot on low heat until ready to serve. Add fresh pasta, if desired.
    • If you’re planning for leftovers, cook the pasta separately and add it to each bowl individually. This ensures the pasta stays firm!
    • If cooking the pasta separately, be sure to salt the pasta water or cook it in broth for the best flavor.

    Savory and Satisfying Soups

    Did your family love this Minestrone Soup? Leave us a comment and a rating below!

    cooked Minestrone Soup in the pot

    4.96 from 42 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Minestrone Soup

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

    Prep Time 20 minutes

    Cook Time 30 minutes

    Total Time 50 minutes

    a large pot with a lid

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

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

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

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

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

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

    • You can mix and match your veggies as you wish. Keep it meatless or add in your own favorite protein like cooked Italian sausage.
    • This is a good soup for using up leftover veggies or, if time is short, use mixed frozen vegetables.
    • Rinse canned beans in cold water to rinse off any preservatives and extra sodium.

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

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

    Course Dinner, Lunch, Soup
    Cuisine American, Italian
    Diet Vegetarian

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

    easy Slow Cooker Minestrone Soup in a pot with a title
    pot full of Slow Cooker Minestrone Soup with writing
    one pot Slow Cooker Minestrone Soup in a pot with writing
    close up of Slow Cooker Minestrone Soup with a title



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    Ashley Fehr

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