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  • Wake Up Happy with this Rosemary and Peppermint Energizing Shower Soap – Garden Therapy

    When I first wake up in the morning, this energizing rosemary and mint soap is the perfect way to wake me up and feel ready to start the day. Whether you prefer cold process or melt-and-pour soap making, this rosemary soap recipe is for you!

    The scent of rosemary is used in aromatherapy to promote focus, memory, and reduce brain fog. Peppermint is purported to help energize and refresh the mind and body. And both of them are effective natural deodorizers.

    That’s why I combined these two scents for my morning shower soap (well, that and they smell awesome together). I love this energizing rosemary peppermint soap for my morning shower because it helps me to wake up, clean up, and feel ready for the day.

    Let’s get into it!

    Rosemary and Peppermint Sugar Scrub IngredientsRosemary and Peppermint Sugar Scrub Ingredients
    Rosemary and mint and two great complementary scents.

    Soap vs. Body Wash

    You may think that your body wash is just a type of liquid soap, but actually, the reason why it is called “body wash” is that it isn’t soap at all. It is a detergent. You know, like you use on your dirty dishes.

    Soap can only be called soap if it goes through the saponification process of turning fats and oils with sodium hydroxide into soap. This process makes the most nourishing, gentlest, and healthiest cleanser for your skin, which is why soap is the only thing I use to get clean. No mystery body washes in this household!

    Soap retains the natural glycerin that’s created in the soap-making process. Products like beauty bars and body washes are detergents, or a recipe of ingredients that, combined together, cleanse your skin. Glycerin has been removed from these products because it is much too valuable to leave in there and make a big profit. Then a bunch of other artificial ingredients have been added to mask the missing glycerin.

    That’s why I use soap in my morning shower every day. It’s the healthiest way to cleanse the body, and this particular soap wakes up my mind with its refreshing scent combination of rosemary and peppermint.

    A stack of homemade rosemary spearmint soap barsA stack of homemade rosemary spearmint soap bars
    These soap bars lather beautifully and are moisturizing for the body as well.

    Rosemary and Peppermint: a Winning Combination

    Rosemary is an excellent natural deodorizer, and peppermint’s bright scent leaves you feeling fresh. The invigorating scent and natural cleansing properties of both of these essential oils make this combination the perfect choice for your everyday morning soap.

    For more information on rosemary and mint, check out these posts:

    Energizing Rosemary Peppermint Soap Recipe

    Makes 36 oz total; approximately 7 x 5 oz bars; or will fill a 2 lb soap mould

    Ingredients

    Mix temp 115°F

    Oils

    Lye mixture

    Scent and Colour

    I used a round mould to make my soap, but you can also use a loaf mould.

    Make It!

    Head over to this post on how to make cold process soap and follow the instructions there.

    Add the essential oils after you’ve combined your lye water and oils and you’ve just begun to reach trace. You can also add the sage powder at this step, using the immersion blender to blend.

    Once that’s all blended, you can add your spirulina powder to make a swirl. To do this, add the spirulina powder directly to the bowl on the edge. Mix it in place with a spatula or the immersion blender.

    Then, use a chopstick to swirl it once or twice through the bowl. A majority of the swirling will happen as you pour the soap into the mould.

    Once in the mould, let it sit wrapped in a towel and placed somewhere warm for 48 hours. After two days, you can unmould the soap. Let it cure for six weeks before use.

    handmade soap bar resting on a nail brushhandmade soap bar resting on a nail brush
    For best results, all cold process soap must cure for six weeks before using it.

    Melt and Pour Method

    I like using the cold process technique for this soap, but if you want something even easier, you can use a pre-made soap base and add the essential oils and colourants to that.

    For info on this technique, check out my own book on handmade soap the easy way (using the melt and pour method): Good Clean Fun.

    rosemary and spearmint essential oil next to the fresh herbs and soap in a moldrosemary and spearmint essential oil next to the fresh herbs and soap in a mold

    More Rosemary and Mint Goodness!

    Rosemary and Peppermint Energizing Shower Soap

    Start the day off right, feeling refreshed and ready to start the day using with this rosemary and peppermint cold process soap recipe.

    Servings: 36 oz

    • Put on your safety gear.

    • Weigh your ingredients on a scale.

    • Heat olive oil, grapeseed oil, and coconut oil in a double boiler until it reaches 115°F.

    • While the oils heat, mix together the sodium hydroxide and water in a well-ventilated area. Let it sit in an ice bath until it also reaches 115°F.

    • Add the oil mixture to a mixing bowl, followed by the lye water. Use an immersion blender to mix until you reach a light trace.

    • Add the essential oils and sage powder, and mix again until well combined.

    • Add spirulina powder to the outer edge of the bowl. Mix in place, then use a chopstick to swirl twice through the mixture. Pour soap into the mould.

    • Let the soap sit undisturbed, somewhere warm, for 48 hours. After which, you can remove the soap from the mould and let it cure for six weeks before use.

    Makes 36 oz total or approximately 7 x 5 oz bars. Will fill a 2 lb soap mould.

    Stephanie Rose

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  • The Essential Guide to Rosemary: Care, Uses, and Healing Benefits – Garden Therapy

    Rosemary can be used in so many different ways, from culinary recipes to natural beauty to pest control, and it has long been renowned for its healing properties. This plant is easy to grow and propagate, and a delicious addition to many culinary creations. Follow this essential guide to rosemary for the best tips on how to grow, care for, preserve, and use this hardy wonder herb.

    Rosemary thrives in dry, rocky conditions, so it is a great choice to grow in a rock garden or on a wall. This is because it is native to the Mediterranean, where it grows wild along rocky ocean cliffs—the plant gets its name from the Latin “rosmarinus,” which means “sea mist.”

    When rosemary was brought to England in the fifteenth century, it became known as a symbol of loyalty and was often given as a token of fidelity from a bride to her groom on their wedding day.

    It has since travelled all over the world and become one of the most common—and well-loved—herbs for home gardens.

    Let me share all of my rosemary tips and goodness with you!

    Healing Rosemary Benefits

    Rosemary is known for its antiseptic, anti-fungal, and anti-inflammatory properties—in the sixteenth century, it was often burned to disinfect rooms that had previously been occupied by sick people.

    It is also purported to have anti-stress properties and to improve focus and memory, so grab a sprig of rosemary and rub it between your hands to release the aroma if you need to study or get some work done.

    Rosemary is often used as a natural painkiller for nausea and headaches by rubbing the fresh herb or diffusing rosemary essential oil.

    A rosemary leaf can even help with your breath. Chew one leaf as a natural breath freshener, or add some to a batch of homemade dog cookies if your pampered pooch wakes you up in the morning with a kiss.

    Rosemary Hair Serum RecipeRosemary Hair Serum Recipe
    Rosemary is also a great herb for hair, and is a primary ingredient in this hair serum.

    How to Grow Rosemary

    Plant rosemary seeds about eight to ten weeks prior to the last frost of the spring. Plant in an area with well-draining soil. Rosemary can grow quite large (up to four feet tall with a four-foot spread), so make sure that you give it enough room between other plants

    Be careful not to overwater, which is a common mistake with rosemary. Remember that it likes dry conditions and only water when the top two inches of soil feel very dry to the touch.

    Overwinter rosemary in the garden or indoorsOverwinter rosemary in the garden or indoors
    Perennial herbs like rosemary are great additions to the hardy garden.

    Rosemary Plant Care

    Pruning: trim rosemary back after it flowers (cut off the top inch or two of each flowering sprig) and be sure to prune regularly to keep the plant from becoming leggy.

    Pests and Disease: root rot is common. To prevent it, provide good drainage and air circulation and don’t overwater. Whitefly and spider mites are common pests on rosemary plants. Prevent them by keeping your rosemary healthy and strong (they can’t do much damage to an already healthy plant), and get rid of them with a solution of water mixed with soap or neem oil applied directly to the leaves.

    Propagation: snip a piece of new growth (the stem should be soft and green as opposed to woody) about five inches long. Strip off the lower leaves, place the cutting in a jar of water with a plastic sandwich bag over top for protection. When roots begin to develop, remove the cutting from the jar and plant in soil. You can also use rooting hormone to help your cutting along, if you wish. For more details on propagation, head over to this post.

    Overwintering: Rosemary is hardy to Zone 6 or 7, but you can also overwinter it indoors if you would like to have fresh rosemary to use all winter long.

    To overwinter outdoors, remove any weeds from around the base of the plant, give it a good prune, and cover with a two-to-four-inch layer of mulch to insulate and protect it from cold winter temperatures. See more tips on overwintering herbs.

    Harvesting and Preserving Rosemary

    Harvest up to one-third of the plant at a time. Try to trim the new, green stems, as opposed to the woody stems.

    You can use rosemary fresh, tie the sprigs into a bundle and hang them up to dry, or store them in an airtight container for future use.

    How to Use Rosemary

    There are endless ways to use rosemary in cooking, natural beauty recipes, and around the home. Here are a few ideas:

    Recipes

    Aromatherapy and Beauty

    • Put a pot of rosemary or a rosemary candle on your work desk to improve focus.
    • My whole haircare routine revolves around rosemary, thanks to it stimulating and restoeative herbal properties. Here are all my rosemary haircare recipes: conditioner, hair serum, and dry shampoo.
    • Gargle with rosemary tea for a natural homemade mouthwash.
    • Add it to homemade soap (like this liquid hand soap or this energizing cold process recipe)
    • Relieve congestion by adding fresh or dried rosemary to a bowl of boiling water and breathing in the steam.
    • Add a bundle of rosemary to the shower to really wake you up in the morning! Or add it to a sugar scrub to exfoliate while you breathe in its energizing scent.

    Home and Garden

    Whether you use it for cooking, crafting, or healing, you won’t regret adding a rosemary plant to your garden!

    More Helpful Tips for Growing Herbs

    Stephanie Rose

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  • 10 Plant Partnerships That Will Triple Your Harvest (Gardeners Shocked!) –

    I learned that one simple gardening trick can boost harvests quickly while cutting pest numbers almost in half. The trick is companion planting: nature’s way of helping plants work better together.

    After many seasons of trial and error, this method turned my weak veggie beds into a healthy, busy garden in no time.

    No need to stress about fancy layouts. These 10 plant partners work well with little effort. Ready to match plants the easy way? Let’s go.

    Plant Partners That Work Wonders

    1. Tomatoes & Basil: A Reliable Match

    This pair isn’t just delicious on the plate. Basil’s strong smell helps keep away pests like aphids and hornworms that usually bother tomatoes.

    Growing them together can even make tomatoes taste better. (Seriously. My tomatoes tasted so much better once I planted basil beside them.)

    2. Carrots & Onions: A Simple Defense

    Carrot flies can wipe out a crop fast, but onions help block them. In return, carrots help loosen the soil for onion bulbs. They just work well together.

    3. Corn & Beans: The Old “Three Sisters” Duo

    This old planting method makes sense. Beans add nitrogen to the soil, which corn needs. The corn stalks give the beans something to climb. It’s a natural setup that works smoothly.

    4. Cucumbers & Nasturtiums: The Decoy

    Nasturtiums act like bait, pulling pests like aphids and beetles away from cucumbers. They also have pretty flowers that you can eat with a pepper-like taste.

    5. Peppers & Marigolds: Root Protectors

    A common mistake is planting peppers without help. Marigold roots release compounds that chase away nematodes that damage pepper roots.

    Some studies show that marigolds can reduce nematode populations by up to 90%. Their blooms look nice, too.

    6. Lettuce & Radishes: Soil Helpers

    Radishes break up compacted soil, allowing lettuce roots to grow deeper. This makes lettuce stronger on hot and dry days. Radishes also grow fast, so you get an early harvest while waiting for your lettuce.

    7. Squash & Borage: Bee Magnets

    Squash needs more bees, and borage attracts them. These bright blue flowers pull in loads of pollinators and help keep pests away from squash. Knowing this pairing gives you better fruit.

    8. Potatoes & Horseradish: A Surprise Team

    This pair sounds odd, but it works. Horseradish contains natural compounds that help keep potatoes strong and beetles away. Plant horseradish at the corners of the potato bed for protection.

    9. Strawberries & Thyme: Berry Guards

    Slugs love strawberries, but thyme helps stop them with its strong scent. Thyme also acts as ground cover, keeping berries off the soil and reducing fungal problems. Simple and smart.

    10. Cabbage & Dill: Friendly Bug Attractors

    Dill doesn’t chase pests. Instead, it brings in helpful insects like ladybugs and lacewings that eat cabbage worms. It’s like having tiny guards watching over your cabbages.

    Why Companion Planting Works

    Companion planting is more than old advice. It’s backed by how plants interact. They use scents and root signals to communicate with one another. The results can be big:

    • Less pest damage, fewer sprays
    • Better pollination
    • Grow more in small spaces
    • Better soil use
    • Shade where needed

    When you match plants well, everything grows better together.

    How To Start

    Try just two or three partner groups this season. Watch how plant health, pest problems, and harvest amounts change.

    Remember: it’s not just about putting plants next to each other. It’s about letting them support each other. Keep them close but not crowded; about 12–18 inches apart works for most pairs.

    With the right partners, your garden becomes a group that works together instead of single plants growing alone. That’s the goal for most of us anyway.

    Gary Antosh

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  • This Pot Roast Recipe Has Almost 2,000 5 Star Reviews

    This pot roast recipe is foolproof. Fresh ingredients (no packets!), tender beef, and lots of veggies smothered in gravy deserves a permanent spot in your recipe rotation.

    close up of pot roast recipe with carrots and baby potatoes
    • This recipe makes a tender roast every time.
    • It’s easy to make with fresh ingredients. No packets or ‘cream of’ soup needed.
    • Vegetables are added to make it a complete meal in just one pot.
    • I’ve included step-by-step instructions for a savory gravy.

    ⭐️⭐️⭐️⭐️⭐️ “Easy to prepare, this recipe never disappoints! It is tender and tasty every time. I use the Dutch oven in my oven and it slowly cooks to perfection!”

    What is Pot Roast?

    This is a classic recipe and for good reason! A pot roast is a beef roast that generally starts with a tougher cut of beef.

    Cooking at a low temperature for a long time breaks down the tough connective tissues resulting in deliciously tender beef with a flavorful gravy.

    ingredients to make a pot roast recipe, including garlic, broth, potatoes, herbs, wine, chuck roast, carrots, onion

    Ingredient Tips

    • Beef: Chuck roast is the best choice for this pot roast recipe. Other cuts of beef with marbling, like round roast or rump roast, are also great options for cooking low and slow. Be sure to select a roast that has lots of marbling in it which carries flavor and helps make the gravy absolutely mouth-watering!
    • Onions: Cook the onions with the roast, they will dissolve into the gravy, adding flavor. If you’d like chunks of onion, add extra with the other vegetables.
    • Vegetables: Baby potatoes are a great choice. They don’t require peeling and hold their shape well (russet potatoes tend to fall apart, although they still taste great). Cut the carrots and celery a bit bigger so they don’t overcook. You can add other veggies like mushrooms, turnips, or sweet potatoes.
    • Broth: Use beef stock and red wine when cooking the meat. You can replace the wine with additional broth. Do not use low-sodium broth, or the gravy won’t have enough flavor.
    a seared pot roast in a Dutch oven to make pot roast recipe
    seared beef with onions, seasonings, and red wine in a Dutch oven to make pot roast recipe
    vegetables added to a Dutch oven to make pot roast recipe
    Finished gravy in a pot to make pot roast recipe.

    How to Make a Pot Roast

    This is an overview of the steps to make a pot roast. Find full details below!

    1. Sear beef: Season and sear the beef chuck roast in a Dutch oven or large pot.
    2. Add onions & liquid: Add onions, broth, wine, and seasonings. Bake in the oven for 2 hours.
    3. Add vegetables: Add vegetables and cook until the roast and vegetables are tender.
    4. Make gravy: Separate the fat from the drippings and prepare the gravy according to the recipe directions.

    How to Check if Pot Roast Is Done

    For this recipe (which uses the technique of braising), skip the thermometer and go by feel. Insert a fork into the roast and twist it slightly. It should be very tender, have very little resistance, and come apart easily.

    If the meat isn’t fork-tender, cover it and cook for 20 to 30 minutes longer, then check it again.

    beef and veggies in a pot with garlic and seasonings to make pot roast recipe
    What can I cook it in if I don’t have a Dutch Oven?

    Instead of a Dutch oven, try using an oven-safe pot with a lid, a deep roasting pan covered tightly with foil, or a casserole dish with an oven-safe lid.

    What can I use instead of wine?

    You can use additional beef broth in place of wine.

    How Long to Cook a Pot Roast

    Cooking times can vary depending on the size and type of roast you purchase. Here are approximate cooking times for pot roast in the oven:
    – Cook a 3 lb. roast for a total of 3-3.5 hours
    – Cook a 4 lb. roast for a total of 3.5-4 hours
    – Cook a 5 lb. roast for a total of 4.5-5 hours
    Cook times can vary based on the type of roast. Check the roast with a fork, if it is tough, the roast probably needs MORE time to cook. Cover it back up and let it keep on cooking.

    Can I cook it in a slow cooker?

    This can be made in the slow cooker on low for 8-10 hours or on high for 4-6 hours. The slow cooker has less evaporation, so reduce the broth to 1 cup and the wine to ½ cup.

    Do I have to sear the roast?

    I recommend searing the roast to create a flavorful crust. This, along with deglazing the pan, really enhances the flavor of the gravy. You can certainly skip the searing if you’d like.

    How do I make Pot Roast gravy?

    Turn the sauce into a great pot roast gravy in only 3 steps!
    1. Whisk two tablespoons of corn starch in cold water until smooth (this is called a slurry).
    2. Remove beef and veggies the broth and bring to a simmer. You should have about two cups, add more beef broth if needed.
    3. Whisk the slurry into the simmering broth until thickened.

    Storing Leftovers

    • Fridge: Keep leftover pot roast in a covered container in the refrigerator for up to 4 days.
    • Freezer: Freeze portions in zippered bags for up to 3 months and thaw overnight in the refrigerator.

    What to Serve with Pot Roast

    To stretch this pot roast a little further, add some sides to go with your mouthwatering roast.

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

    4.99 from 1824 votes↑ Click stars to rate now!
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    Prep Time 25 minutes

    Cook Time 4 hours 10 minutes

    Total Time 4 hours 35 minutes

    • Preheat oven to 300°F.

    • Season roast with salt and pepper.

    • In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.

    • Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.

    • Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and cook 2 hours.

    • Add potatoes, carrots, and celery, and cook an additional 2 hours (for a 4 lb. roast) or until the roast and potatoes are fork-tender.

    • Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices or make gravy (below) if desired.

    *Red wine can be replaced with additional beef broth. Any dry red wine can be used, and it doesn’t have to be expensive to add great flavor. I often use cabernet sauvignon as I have it on hand, but you can use malbec, merlot, or cabernet franc among others.
    To Make Gravy:

    • Combine 2 tablespoons cornstarch or flour with 2 tablespoons cold water until smooth.
    • Remove beef and vegetables from the pot.  Use a gravy separator or a spoon to separate the fat from the drippings.
    • Bring the remaining broth/drippings to a boil and whisk in the slurry mixture a little bit at a time until thickened. Add extra broth if needed.
    • Season with salt & pepper to taste.

    To make gravy with a roux: Add 4 tablespoons flour and 4 tablespoons butter to a saucepan and cook for 2 minutes. Gradually add 3 to 4 cups of the skimmed drippings, whisking after each addition until smooth. Let boil 1 minute and season with additional salt and pepper.
    Store leftovers up to 4 days in the refrigerator or up to 3 months in the freezer.

    Calories: 419 | Carbohydrates: 16g | Protein: 35g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 396mg | Potassium: 1032mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5171IU | Vitamin C: 15mg | Calcium: 64mg | Iron: 4mg

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

    Course Beef, Dinner, Entree, Main Course
    Cuisine American

    © 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.

    mouthwatering pot roast recipe with a title
    succulent pot roast recipe with a title
    close up of pot roast recipe with potatoes and carrots with a title
    comforting pot roast recipe with a title

    Holly Nilsson

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  • Deliciously Sweet and Salty Rosemary Pumpkin Seeds

    Whether you are cooking with pumpkins or carving a Jack-O-Lantern, it’s likely that you’ll find yourself with some extra pumpkin seeds on hand this fall. Don’t throw them out! With just a little prep, these rosemary pumpkin seeds make the perfect tasty, healthy snack.

    I should warn you, though, you’d better make a LOT of these sweet and salty rosemary pumpkin seeds. You will eat them all. You will burn your mouth tasting one out of the oven, then burn it again because you can’t believe these are so good. Yeah, yeah, they are just roasted pumpkin seeds. Try them. Just once. You’ll see.

    Sometimes I put together recipes from the ingredients that are freshest and calling out to me. Sometimes I just use whatever I have around. And sometimes it comes from a craving. I first made these pumpkin seeds years ago, and they’ve turned into a yearly staple.

    It started when I first bought a fresh pumpkin, and I let Kiddo, who was a baby at the time, get his little hands in the gunky insides and play around. What a wonderful sensory experience for him!

    We had fun digging out the pumpkin, sitting near the herb garden where the rosemary was growing like a crazy, fragrant octopus that is trying to strangle all the other herbs. The smell of rosemary was the jumping-off point here. I just love rosemary with a hint of sweetness, and thus this highly addictive recipe was born!

    toddler putting his hand inside a hollowed-out pumpkin to play with the gutstoddler putting his hand inside a hollowed-out pumpkin to play with the guts
    Find ideas on what to use with the rest of the pumpkin at the bottom of this post!

    Health Benefits of Pumpkin Seeds

    In addition to being scrumptious, pumpkin seeds are just plain good for you. They are full of fibre, minerals, and healthy fats, which can help to improve bladder and prostate health, regulate blood sugar, reduce the risk of heart disease, and aid in digestion.

    Now, without further ado, here is my absolute favourite way to eat these healthy little seeds.

    a bowl of pumpkin seeds next to a bowl of pumpkin flesha bowl of pumpkin seeds next to a bowl of pumpkin flesh
    Scoop out the pumpkin guts, then separate them from the seeds.

    Sweet and Salty Rosemary Pumpkin Seeds Recipe

    This recipe calls for a little sugar, but if, like me, you live a sugar-free lifestyle, you can use stevia as an alternative, natural sweetener. See how to grow and use stevia here.

    Ingredients

    Makes 1 cup

    Make it!

    Preheat the oven to 375°F.

    Rinse seeds under cold water until they are no longer sticky. Dry well and add them to a bowl with the remaining ingredients. Stir to coat and spread the seeds on baking sheets.

    rosemary pumpkin seeds spread out on a pan, ready for roastingrosemary pumpkin seeds spread out on a pan, ready for roasting

    Roast for 15-20 minutes, removing after 10 minutes to shake the pan and move the seeds around a bit, flipping some of the crispier ones. Remove from the oven when they are golden brown.

    roasted rosemary pumpkin seeds on a pan, fresh from the ovenroasted rosemary pumpkin seeds on a pan, fresh from the oven

    Allow them to cool before you start snacking.

    roasted pumpkin seeds with a sprig of rosemaryroasted pumpkin seeds with a sprig of rosemary

    More Pumpkin Fun!

    Stephanie Rose

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  • Pork Chop Brine

    Pork chops are marinated in a simple brine made with salt, brown sugar, bay leaf, rosemary, salt, and pepper for tasty, tenderized, flavor-infused chops.

    Pork Chop Brine in a dish before cooking
    • Flavor: Salty, a little sweet, and full of fresh herbs and warm spices.
    • Skill Level: Whisk, simmer, and brine. It’s that easy!
    • Recommended Tools: A meat thermometer is the perfect tool for gauging how cooked your meat is. Pork should register at 145°F when inserted into the thickest part of the pork chop. Be careful not to touch the bone as it will skew your reading.
    pork chops , bay leaf , pepper , salt , brown sugar , rosemary and water with labels to make Pork Chop Brine

    Ingredient Tips for Pork Chop Brine

    • Brine: Water, salt, brown sugar, peppercorns, a bay leaf, and some fresh rosemary tenderize and season the chops.
    • Pork: Pork chops vary in thickness from ½-inch to 1 ½-inches. Look for chops of the same size so they cook evenly. Use bone-in or boneless chops that aren’t previously soaked in brine.

    Make It Your Own!

    • Apple juice, apple cider, vegetable stock, or white wine are great additions to the water.
    • Use your favorite brown sugar substitute if desired.
    • Experiment with seasoning blends like Italian or a simple seasoned salt to match the menu.
    adding ingredients to pot to make Pork Chop Brine
    close up of pork chop marinading to make Pork Chop Brine

    How to Brine Pork Chops

    1. Simmer the brine ingredients until the sugar and salt are dissolved (full recipe below).
    2. Refrigerate brine until fully chilled.
    3. Add chops and brine to a zippered bag and marinate up to 2 hours.
    4. Rinse and pat the pork chops dry before cooking on the stove or the grill.
    • Be sure that the sugar and salt are fully dissolved in Step 2.
    • Two hours is the limit for brining pork chops; too long and they will become mushy.
    • Rinsing the chops and patting them dry before cooking removes excess salt and seasonings, so the chops aren’t overly salty.
    • You can make this pork chop brine a couple of days ahead and keep it in the refrigerator, but the flavor is best if used within two weeks. Always discard the leftover used brine to prevent the risk of any foodborne illness.
    cooked Pork Chop Brine in a pan with rosemary

    Storing Leftovers

    Store leftover cooked pork chops in an airtight container for up to 4 days. Enjoy them cold, sliced on a simple green salad, or reheat them in the microwave. Leftovers can be added to a pork stir-fry or some quick and easy pork fajitas.

    Freeze chops in a zippered bag for up to one month. Thaw overnight in the refrigerator before reheating.

    Delicious Pork Chop Recipes

    Have you tried this Pork Chop Brine? Leave a rating and comment below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    Pork Chop Brine in a dish before cooking

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    Pork Chop Brine

    Make this pork chop brine for chops that are always juicy, tender, and full of flavor.

    Prep Time 5 minutes

    Cook Time 10 minutes

    Cooling Time 30 minutes

    Total Time 45 minutes

    • In a medium-sized saucepan, add water, kosher salt, sugar, peppercorns, bay leaf, and rosemary.

    • Bring to a simmer over high heat. You do not need the water to rapidly boil but you need to make sure the salt and sugar have dissolved in the water.

    • Remove the pot from the heat and cool completely.

    • Once the brine is cool add the pork chops to a large ziptop bag and pour in the brine.

    • Let the pork brine in the refrigerator for up to 2 hours.

    • Rinse and pat dry before cooking.

    • Purchase pork that has not been pre-brined. A lot of pork in grocery stores has a saline solution, so using brine on that will make it too salty.
    • Ensure sugar and salt are completely dissolved in the brine.
    • Brine must be completely cool before adding the pork.
    • Don’t brine them too long (up to 2 hours is enough).
    • To season pork before cooking, use herbs and spices without salt.
    • Do not store ‘used’ brine. Once your pork has been brined, discard the remaining brine.

    Serving: 1pork chop | Calories: 233 | Carbohydrates: 7g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 7151mg | Potassium: 524mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 14IU | Vitamin C: 0.02mg | Calcium: 31mg | Iron: 1mg

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

    Course Dinner, Entree, Main Course
    Cuisine American

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

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    sweet and salty Pork Chop Brine with writing
    Pork Chop Brine with rosemary in a pan with a title
    Pork Chop Brine in a pan and close up photo with a title

    Holly Nilsson

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  • Slow Cooker Short Ribs

    Slow Cooker Short Ribs

    Slow cooker short ribs are melt-in-your-mouth tender and incredibly easy to make.

    In this recipe, short ribs slow cook in a beefy red wine sauce with onions, carrots, celery, and aromatic herbs and spices.

    slow cooker short ribs on mashed potatoes
    • It’s a hearty dish that is so easy it practically cooks itself—set it and forget it.
    • A slow cooker ensures that the meat is fall off the bone tender.
    • This recipe includes steps for making a deliciously rich and savory sauce from the cooking liquid that can be seasoned to match the menu.
    beef stock, garlic, red wine, onion, oil, salt and pepper, cornstarch , tomato paste , ribs , soy sauce , thyme , bay leaf , rosemary , carrots and celery with labels to make Slow Cooker Short Ribs

    What You Need For Slow Cooker Short Ribs

    Short Ribs: Use either English-style beef short ribs. They are square and are sold in single pieces. Frozen ribs should be thawed first so they can be seared, for an extra boos of flavor.

    Vegetables: Onions, carrots, and celery are the main components of a “mirepoix,” which infuses flavor into all kinds of proteins. You can add diced potatoes, sweet potatoes, or mushrooms as well.

    Seasonings: The earthy flavors of dried herbs add depth of flavor to slow cooker short ribs! Make a shortcut Italian seasoning blend from scratch or spice your ribs up with a Cajun blend.

    cooking ribs to make Slow Cooker Short Ribs
    cooking onions and garlic to make Slow Cooker Short Ribs
    adding cooked onions and ribs to crockpot to make Slow Cooker Short Ribs
    adding liquids to pot to make Slow Cooker Short Ribs
    cooked Slow Cooker Short Ribs in the pot

    How to Make Short Ribs in a Slow Cooker

    A crockpot makes short ribs so easy; they practically cook themselves.

    1. In a skillet, brown the ribs and soften the onions.
    2. Transfer ribs and onions to a slow cooker with the rest of the ingredients (recipe below).
    3. Cook on low for 7-8 hours, then remove ribs and veggies.
    4. Skim the fat off the drippings into a saucepan and make gravy.
    liquid from Slow Cooker Short Ribs in a measuring cup
    pouring red wine gravy over Slow Cooker Short Ribs

    Serve Slow Cooker Ribs With …

    We love short ribs with mashed potatoes, egg noodles, or creamy polenta.

    Tips for Tender Short Ribs

    • Searing the meat adds another layer of flavor.
    • Low and slow is the best way to ensure the ribs are tender. Avoid opening the lid as it will leat out heat and add to the cooking time.
    • Ribs have a lot of fat, so skim the drippings before making gravy or use a gravy separator.
    • I thicken the gravy with a cornstarch slurry, but you can also use a roux (flour and fat) if you’d prefer. Follow the ratios in my gravy recipe.

    Storing Leftover Short Ribs

    • Keep leftover short ribs in an airtight container in the refrigerator for up to 4 days or freeze leftovers for up to 4 months.

    Did you love this recipe for Slow Cooker Short Ribs? Leave a comment and rating below.

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    slow cooker short ribs on mashed potatoes

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    Slow Cooker Short Ribs

    Beef ribs are slow-cooked in red wine with vegetables and herbs and served with a rich gravy from the drippings.

    Prep Time 20 minutes

    Cook Time 7 hours

    Total Time 7 hours 20 minutes

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    Prevent your screen from going dark

    • Season the short ribs with salt and pepper.

    • Heat the oil over medium-high heat in a large skillet and add the ribs, in batches if needed, browning for 3 to 4 minutes per side. Transfer to the bottom of a 6-quart slow cooker.

    • Reduce the heat to medium and add the onions to the skillet. Cook for 3 to 4 minutes or until they begin to soften. Add them to the slow cooker along with the beef stock, wine, carrots, celery, garlic, soy sauce, tomato paste, rosemary, thyme, and bay leaves.

    • Cook on low for 7 to 8 hours.

    • Once cooked, transfer the ribs and vegetables to a bowl and cover with foil to keep warm. Strain the drippings left in the crock pot.

    • Skim any excess fat off the top of the drippings and pour the drippings into a medium saucepan. Bring to a boil and let simmer for 5 to 10 minutes or until slightly reduced.

    • Mix 2 ½ tablespoons of cornstarch with 2 ½ tablespoons of water. Drizzle the cornstarch into the simmering drippings while whisking until thickened. You may not need all of the cornstarch. Taste and season with salt and pepper if needed.

    • Serve the ribs and vegetables with gravy.

    • Beef stock makes the best gravy. If using beef broth, add a bouillon cube.
    • I recommend cooking short ribs on low for tender ribs. If the ribs are tough, they likely need more time.
    • Short ribs will produce a lot of fat so be sure to skim the drippings. I use this gravy separator to make it easy.
    • Fresh herbs, such as chopped rosemary, can be added to the broth when simmering for gravy if desired.

    Calories: 250 | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 1mg | Sodium: 646mg | Potassium: 370mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5208IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg

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

    Course Beef, Dinner, Entree, Main Course, Slow Cooker
    Cuisine American

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

    easy Slow Cooker Short Ribs with a red wine sauce and writing
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    plated Slow Cooker Short Ribs on mashed potatoes with a title
    Slow Cooker Short Ribs in the pot and plated with a title

    Holly Nilsson

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  • Roasted Cornish Hen

    Roasted Cornish Hen

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

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

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

    What You’ll Need for This Cornish Hen Recipe

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

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

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

    Variations

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

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

    spreading olive oil mixutre to make Roasted Cornish Hen

    How to Cook Cornish Hens

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

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

    Roasted Cornish Hen before cooking in a casserole dish

    Tips for Perfect Cornish Hen

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

    Elegant Sides to Pair with Cornish Hens

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

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    baked Roasted Cornish Hen in a casserole dish with potatoes and carrots

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

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

    Prep Time 20 minutes

    Cook Time 55 minutes

    Rest Time 10 minutes

    Total Time 1 hour 25 minutes

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    Prevent your screen from going dark

    • Preheat oven to 450°F.

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

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

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

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

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

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

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

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

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

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

    Course Chicken, Dinner, Entree, Main Course
    Cuisine American

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

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    tender Roasted Cornish Hen with writing
    baked crispy Roasted Cornish Hen with writing
    juicy Roasted Cornish Hen in the dish and close up with a title

    Holly Nilsson

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  • Pork Steaks

    Pork Steaks

    Pork steak are tender pieces of pork that come together quickly for a weeknight dinner.

    Seasoned with fresh herbs, skillet pork steaks are served with a creamy butter sauce that makes any meal a masterpiece!

    easy Pork Steak on a plate with sauce
    • Pork steaks are nicely marbled, keeping them tender and moist.
    • This recipe needs very few ingredients.
    • While the steaks are simply seasoned, the buttery sauce packs great flavor.
    • This recipe is as easy as it is elegant! Serve with a simple tossed salad, dinner rolls, and a glass of vino!
    pork steaks , cream , oil , butter , garlic , thyme , rosemary , salt and pepper with labels to make Pork Steak

    Pork Steaks Ingredient Guide

    Pork Steaks: Pork steaks are cut from the shoulder (AKA Boston Butt) and are typically fattier than pork chops. Look for 1-inch bone-in or boneless steaks that are about the same size. Pork chops can also be used in this recipe but tend to be leander so you’ll need to adjust the cooking time.

    Seasonings: Herbs like thyme and rosemary add lovely flavor to this dish (fresh or dried). You can swap in herbs like sage, parsley, fennel, and mustard seeds as well.

    Sauce: Butter and cream add richness while broth adds both salt and flavor. Feel free to whisk in extra herbs if you’d like.

    Variations

    • Use this recipe for other cuts of pork or other meats, such as pork chops, turkey, or chicken cutlets, (adjusting the cook time for each accordingly).
    • Give the sauce other flavors by adding different spices or seasonings. Swirl in some Dijon mustard for a bit of zest.
    frying Pork Steak in the pan
    garlic and butter with seasonings in the pan to make Pork Steak

    How to Make Pork Steak

    Pork steaks are an easy weeknight dinner that’s ready in minutes!

    1. Sear seasoned steaks in a skillet, then transfer to a pan and oven roast. (Recipe below.).
    2. In the same skillet, make the sauce with garlic, butter, chicken broth, and cream.
    3. Simmer the sauce until slightly thickened.
    4. Spoon sauce over pork steaks and serve.
    plated Pork Steak

    How to Store Leftovers

    • Keep leftover pork steaks in a covered container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
    • Chop up leftovers and add them to a stir fry or a hearty stew.

    More Ways to Cook Pork Steaks

    Did your family love this Pork Steak recipe? Leave a rating and a comment below.

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    easy Pork Steak on a plate with sauce

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    Pork Steak

    Rosemary and thyme seasoned pork steaks are cooked until tender and smothered in a garlic cream sauce.

    Prep Time 10 minutes

    Cook Time 20 minutes

    Total Time 30 minutes

    Cast Iron Skillet with white background

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    Prevent your screen from going dark

    • Preheat the oven to 400°F.

    • Season the pork steaks with salt, pepper, and herbs on both sides.

    • Heat a large cast iron (or oven proof) skillet over over medium-high heat for 2 to 3 minutes.

    • Add the olive oil and heat until smoking. Add the pork and cook 2 to 3 minutes per side or until golden brown.

    • Place the pan in the oven and cook for 5 to 7 minutes or until pork reaches an internal temperature of 145°F.

    • Transfer the pork to a plate to rest.

    • While the pork is resting, place the skillet on the stovetop over medium heat. (Be careful, the handle will be hot.) Add the butter to melt. Add minced garlic and cook for 1 minute, or until fragrant.

    • Turn the heat to medium-high and add the broth, scrape up any brown bits. Whisk in the cream and simmer for 3 to 4 minutes uncovered or until slightly thickened.

    • Spoon the sauce over the steaks and serve.

    Preheat the cast-iron skillet before adding the steaks to quickly sear the outside.
    Before making the sauce, if the skillet is still very hot from the oven, you might need to allow it to cool a little so the butter will not burn.
    Store leftovers in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

    Calories: 446 | Carbohydrates: 4g | Protein: 4g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.5g | Cholesterol: 99mg | Sodium: 1870mg | Potassium: 141mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 1248IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg

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

    Course Dinner, Entree, Lunch, Main Course, Pork
    Cuisine American

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

    plated Pork Steak with butter sauce and a title
    Pork Steak with butter sauce and writing
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    Pork Steak on the plate and close up photo with a title

    Holly Nilsson

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  • Nourishing and Natural Hair Serum Recipe with Rosemary and Jojoba

    Nourishing and Natural Hair Serum Recipe with Rosemary and Jojoba

    If you only use shampoo and conditioner, or [gasp] shampoo alone as your hair care routine, then please let me introduce you to hair serum. A hair serum is an essential product for shiny hair and a healthy scalp. This natural hair serum recipe is made with a few ingredients like rosemary, lavender, jojoba oil, and argan oil each specifically included for their herbal benefits to hair.

    If you’ve never used a hair serum, you might not know how beneficial it is! This natural hair serum recipe couldn’t be more versatile. It can be used in many ways to treat many different hair types.

    If you have a dry scalp, massaging with this hair serum is a great way to rehydrate it. A scalp massage with this hair serum can also stimulate the hair follicles.

    Beyond your scalp, this hair serum is ideal for putting in your hair itself, and it can be used in a number of different ways. It can be applied to dry hair to help with flyaways and frizz control.

    Or it can be applied to wet hair, either as an oil treatment to protect it when blow-drying or to leave in and help curls to set.

    This hair serum can work in many different ways for both short and long hair and even no hair! We spend so much time washing the natural oils that protect our hair, so a hair serum helps to replenish and protect hair, bringing it back to life with the benefits of herbs like rosemary and lavender.

    This post will cover…

    Rosemary Jojoba Hair SerumRosemary Jojoba Hair Serum

    The Benefits of My Natural Hair Serum

    This hair serum is made with the jojoba oil and argan oil with the addition of rosehip seed oil and essential oils.

    • Jojoba oil is the closest to our skins own sebum and so it is tolerated well by most people and a good carrier oil for hair and scalp treatments.
    • Argan oil is full of vitamins and nutrients that help t make hair softer, shinier, more manageable and less frizzy.
    • Rosehip seed oil is rich with antioxidants that help with the hair follicles and stimulate hair growth.

    Herbs like rosemary, lavender and helichrysum are often used in hair care products for their antibacterial and antifungal properties that stimulate the scalp and repair the strands.

    • Rosemary is known as the herb for hair. It’s a circulatory stimulant and can often be used to promote hair growth and follicle health. It’s antibacterial and antifungal, which can help with conditions that make the scalp itchy. And it stimulates shine, especially in dark hair.
    • Lavender also has antibacterial and anti-fungal properties, but it is also very calming and can reduce inflammation.
    • Helichrysum helps to stimulate hair growth, aids in reducing inflammation, and supports the skin and hair.
    Rosemary Hair Serum Recipe IngredientsRosemary Hair Serum Recipe Ingredients
    Together, these natural oils are SO healthy for your hair.

    Natural Hair Serum Recipe with Rosemary and Jojoba

    I used to spend a small fortune on a yummy-smelling hair oil that I bought from my stylist. I ran just a small dab of it through my wet hair before drying, and it made my hair silky and smooth.

    But after a few months of using it, my hair was dryer than ever, and it seemed like it wouldn’t absorb the oil or even water any longer. A peek at the ingredients in the hair “oil” alerted me to why.

    I was coating my hair in silicone. This made my hair shiny and smooth at first, but soon, each hair was so coated in silicone that it would no longer absorb water. Clearly, it was time to make my own hair serum.

    Ingredients

    See exact measurements in recipe card below.

    Jump to Recipe

    Rosemary Jojoba Natural hair SerumRosemary Jojoba Natural hair Serum

    Make It!

    Add all ingredients into a 1 oz glass jar with a pump or dropper. Shake to mix.

    To Use

    • For dry, itchy scalps and follicle treatment, apply two drops to the palm of your hand. Rub the drop between both hands and use your fingertips to massage it into the scalp. If possible, allow the treatment to stay on overnight, then wash as usual in the morning.
    • For flyaways and frizz control, apply 1-2 drops evenly to dry hair after styling.
    • For a deep oil treatment before blow drying, apply 1-2 drops evenly to wet hair.
    • To help set curls, apply 1-2 drops evenly to wet hair before drip drying.
    I have naturally curly and dry hair, and this has made the world of a difference for it.

    Natural Hair Serum FAQ

    Can I use olive oil instead of hair serum?

    Olive oil won’t damage your hair, but it’s quite a heavy oil. It might make your hair too oily after using it. I prefer this combination of oils since it’s lighter but effective, and they all contain special benefits specifically for hair.

    Can I use a hair serum daily?

    You definitely can! I tend to apply my hair serum after I wash my hair (which I don’t do every day). It can also be useful for styling, which you may or may not do every day. The amount you use will depend on how dry your hair is, but I tend to just use 1-2 drops for everyday use.

    What does a hair serum do?

    A hair serum will help to keep your hair moisturized, much like conditioners, but you usually don’t wash it out. It can be used a deep treatment, or can help to smooth out hair while blow drying. Most hair types can benefit from using a hair serum.

    Hair Serum RecipeHair Serum Recipe

    More Haircare Recipes to Try

    Natural Hair Serum With Rosemary and Jojoba

    Full of antioxidants and with antibacterial and antifungal properties, this natural hair serum will leave your hair feeling healthy and shiny.

    Stephanie Rose

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  • Fresh Herb Finishing Salt Recipe for Cooking – Garden Therapy

    Fresh Herb Finishing Salt Recipe for Cooking – Garden Therapy

    An herbal finishing salt is a flavourful condiment and a creative way to preserve the freshness of the herb garden for use throughout the year. Herb finishing salt can be used to flavour fresh vegetables from the garden or garnish your other culinary creations. It is easy to make and packed with aromatherapy, making the preparation process a therapeutic journey in itself.

    Ever since I planted a culinary kitchen garden years ago, I’ve been loaded with herbs. They’ve become a staple in my garden and one of the first things I added to the garden in my new house.

    I have giant rosemary, sage, oregano, and mint plants that refuse to be contained. I’m harvesting, preparing, and giving away a LOT of herbs to the point where my neighbours are locking their doors and closing the blinds when they see me coming with an armful of greenery!

    I’m kidding, of course.

    They don’t seem to mind herb deliveries all that much. How could they? Fresh herbs smell fabulous and have such a large effect on health and well-being.

    And with so many herbs growing in the garden, a finishing salt is a great way to preserve their flavour and bring it to meals throughout the year.

    salt with lime and rosemarysalt with lime and rosemary
    Herb finishing salt makes for a great and easy-to-create garden gift.

    Rosemary Lime Herb Finishing Salt

    I made these little jars of rosemary lime herb finishing salt for a Burpee Home Gardens dinner event that I hosted years ago. Thankfully, I had a ton of fresh rosemary because I had to make 25 jars of herb salt. Since then, I make them every time my rosemary bush is ready to harvest.

    I’ve pared the recipe down to 10 jars to make it a bit more manageable here, but you can scale it up or down depending on how many jars you want to make in the end.

    This recipe is for rosemary and lime flavour, but you can easily customize it with other herbs. Also try lemon instead of lime if you wish!

    Ingredients

    See the recipe card below for exact measurements.

    Jump to Recipe

    • Coarse sea salt
    • Fresh rosemary leaves
    • Large limes
    store finishing salt in a glass jarstore finishing salt in a glass jar
    Herb finishing salt is great for topping meat and vegetables in cooking.

    Make It!

    Harvest fresh herbs from the garden and use them for this recipe within a week. Dried herbs don’t have the essential oils and aroma that make this salt something special.

    rosemary lime finishing salt reciperosemary lime finishing salt recipe
    Yes, you want fresh herbs for this recipe!

    Remove the leaves from the stems of the rosemary. The stems are too woody; you just want the tender green leaves for this recipe.

    To remove the leaves, pinch the stem at the top with your fingers and hold the top of the sprig of rosemary with your other hand. Pull down on the branch to remove the leaves.

    Note: you want four cups of the leaves, not the leaves and the stems.

    fresh rosemary saltfresh rosemary salt
    Only use the rosemary leaves, discarding the woody rosemary stem.

    Add the leaves to a powerful food processor or Vitamix blender, or hand cut the herbs finely. I used the dry attachment of my Vitamix and it made quick work of chopping up the rosemary leaves. I went from almost a full blender of leaves to about two cups of chopped-up leaves in seconds.

    Set aside the herbs in a bowl.

    fresh herbal saltfresh herbal salt
    You want your herbs to be quite fine for this recipe.

    Add the coarse salt to the blender/food processor and pulse to grind up the salt to your desired texture. I like to have a few larger grains of salt in the mix, but at least 80% of it is fine.

    Mix the leaves with the salt in a large bowl. Add the zest of four limes and stir.

    Leave the salt, lime, and rosemary to infuse for another week. Leave the lid open to allow the moisture from the limes and the herbs to evaporate.

    After a week, pack up the herb finishing salt in small terrine-lidded jars.

    finishing salt with spoonfinishing salt with spoon
    The tiny scoop is a must-have when gifting these herb finishing salts.

    Serve herb finishing salt with a tiny wooden pinch spoon because a) it’s cute and b) it keeps fingers out of the salt.

    I bought the adorable 1″ wood scoops for $2 each at The Soap Dispensary in Vancouver, BC. I’ve been looking for an online source for these little scoops but the smallest I can find is these 3″ wood scoops. If I find an online source for the smaller ones, I’ll be sure to post it here.

    Use a dash of finishing salt on meat and fresh vegetables from the garden to add a little bit of extra freshness and garden flavour to every meal.

    Fresh Herb Finishing Salt from the GardenFresh Herb Finishing Salt from the Garden
    Make sure to store your herb finishing salt in air-tight jars once it’s done infusing.

    FAQ About Herb Finishing Salt

    What is the shelf life of herb finishing salt?

    I use this herb finishing salt for a year. It could last even longer, as the salt acts as a preservative. The herbs inside will begin to fade in flavour somewhat is the 6-month mark.

    For me, I use it up before then, which is good timing as the herb garden should be growing again by then.

    Should I seal the mixture while it’s infusing?

    I leave the mixture out in the open for a week to let the herbs infuse into the salt. I zest the fresh lime right into the salt mixture. You want to leave the mixture open and not sealed while it’s infusing to allow the moisture from the lime and fresh herbs to evaporate.

    Can these be made with other herbs?

    Absolutely! Try it with basil, mint, oregano, thyme…you name it! The process is the same no matter what herbs you add. The lime is also optional, as it’s just for flavour and will not affect the shelf life of the finishing salt.

    salt with fresh herbssalt with fresh herbs

    More Herb Recipes to Try

    Fresh Lime and Rosemary Herb Finishing Salt

    This finishing salt is packed with flavour to top off meats and vegetables, and also packages as a beautiful hostess gift.

    Cook Time15 minutes

    Infusing time7 days

    Total Time7 days 15 minutes

    Course: Seasoning

    Keyword: herb finishing salt

    Servings: 10 4 oz jars

    • 4 cups coarse sea salt
    • 4 cups fresh rosemary leaves
    • 4 large limes

    • Use fresh herbs from the garden for this recipe to maximize taste.

    • Remove rosemary leaves from the woody stem.

    • Add the leaves to a powerful food processor or Vitamix blender until the herbs are fine. Set aside herbs.

    • Add the coarse salt to the food processor and pulse a few times until it has reached the desired texture.

    • In a large bowl, mix in the salt with the grinded rosemary leaves. Zest the four limes directly into the bowl and stir.

    • Let the herb finishing salt infuse uncovered for a week.

    • Once a week has passed, package your herb finishing salt into airtight containers.

    • Use a scoop when using the herb finishing salt to keep fingers out of the mixture.

    Stephanie Rose

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  • Steak Marinade

    Steak Marinade



    This steak marinade whips up in no time and infuses steaks with so much flavor.

    A simple blend of oil, garlic, soy sauce, and fresh herbs with savory seasonings, this marinade is easy and delicious.

    steak with The Best Steak Marinade on a plate
    • It’s great for any cut of steak, especially tougher cuts like skirt, flank, or chuck.
    • It’s made with ingredients you likely have on hand.
    • It tenderizes the meat and adds lots of flavor.
    ingredients for Steak Marinade on a marble board

    A marinade is great for tenderizing and flavoring steaks. However, I personally don’t marinate prime cuts of steaks that are known to be tender, like filet or ribeye (I season them and grill them, as in this ribeye recipe).

    • Tenderize: Marinades contain acidic ingredients like wine, vinegar, lemon juice, or a combination. Acid breaks down the tough fibers of the meat, making it tender.
    • Flavor: Marinades usually contain salt, herbs, aromatics, & bold flavors that flavor the meat.
    • Caramelize: Sugars in a marinade help with caramelization to give that nice brown crust we all love.

    Steak Marinade Ingredients

    Acid: I like to use balsamic vinegar to tenderize the meat, but any vinegar will work. Lemon, lime, pineapple, and orange juice are all great acids to experiment with!

    Fat: I use olive oil as it’s what I always have on hand but any light flavored oil works. Oil helps the seasonings adhere to the meat and keep it tender while it cooks.

    Flavor: Garlic, Worcestershire, soy sauce, and Dijon help to build depth of flavor in this steak marinade.

    Herbs and Spices: Parsley, rosemary, pepper, and thyme give a rich, savory taste and a wonderful aroma. They also help to tenderize the meat and make it more flavorful!

    Variations

    • Replace soy sauce for coconut amino acids for a lower sodium marinade.
    • Add your own favorite herbs like Italian seasoning, seasoned salt, or Montreal steak spice can be added to the marinade.
    • No fresh garlic? Use garlic powder instead!

    You should always marinate in glass or plastic, not in a metal bowl, as the acid can react with the metal. A freezer bag works well too for easy cleanup.

    Steak Marinade in a jar
    raw steak in marinade with herbs

    How to Make Steak Marinade

    Get juicy and tender steak every time with this easy marinade.

    1. Combine all ingredients in a bowl or freezer bag (per recipe).
    2. Add the meat and marinate for at least 1 hour or up to 4 hours (longer for tougher cuts).
    3. Remove marinade and grill steak to desired doneness.
    • Tougher cuts like chuck, skirt, flank, or sirloins can marinate up to 24 hours if desired, which is perfect for next-day BBQs!
    plated steak cooked with Steak Marinade

    Storing Steak Marinade

    Store leftover marinade (that hasn’t touched any meat) in a tightly covered container or jar in the refrigerator and use within 3 days or freeze into ice cubes and pop one or two out as needed.

    My Favorite Ways to Enjoy Savory Steak

    Did your family love this Steak Marinade recipe? Leave a rating and a comment below.

    cooked marinated steaks on a plate
    4.96 from 170 votes↑ Click stars to rate now!
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    Steak Marinade

    This steak marinade tenderizes and adds a flavorful kick, resulting in juicy and flavorful steak every time!

    Prep Time 5 minutes

    Cook Time 5 minutes

    Marinate Time 1 hour

    Total Time 1 hour 10 minutes

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    • In a glass bowl or freezer bag, combine olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, Dijon mustard, parsley, rosemary, pepper, thyme, and garlic.

    • Add up to 2 pounds of steak and marinate for at least 1 hour or up to 4 hours.

    • Remove steaks and discard marinade.

    • Grill or broil to desired doneness.

    • Steak marinade is perfect to use on those tougher, less expensive cuts of meat.
    • Marinate meat in a non-metal (glass or plastic) container or a freezer bag in the refrigerator.
    • Discard used marinade or boil it at a rolling boil for a few minutes to ensure it reaches 165°F.
    • Freeze marinade in ice cubes trays so you can pop out as little or as much as you like when it’s time to marinate a steak-this way the marinade stays fresh!

    Marinating Times

    • Filet mignon or ribeye are perfectly tender without marinating but can be marinated for 30-60 minutes for flavor if desired.
    • New York strip or sirloin can marinate for about 4 hours.
    • Tougher cuts of beef, such as flank steak, skirt steak, or even chuck can marinate longer, up to 24 hours (I usually do it the night before for the next day’s dinner).

    Calories: 576 | Carbohydrates: 18g | Protein: 5g | Fat: 55g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 40g | Sodium: 2630mg | Potassium: 481mg | Fiber: 2g | Sugar: 9g | Vitamin A: 487IU | Vitamin C: 14mg | Calcium: 91mg | Iron: 4mg

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

    Course Dressing, Sauce
    Cuisine American

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

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    Holly Nilsson
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  • Roasted Rack of Lamb Recipe

    Roasted Rack of Lamb Recipe

    When something extra special for dinner is called for, reach for this rack of lamb recipe.

    With Dijon mustard, rosemary, and garlic this rack of lamb is oven-roasted to juicy, tender perfection.

    Enjoy this elegant dish with roasted potatoes and homemade mint sauce.

    plated Rack of Lamb

    Ingredients For Roasted Rack of Lamb

    Rack of lamb is savory and flavorful – yet relatively easy to make.

    Rack of Lamb – The rack comes from the rib section of a young lamb and includes a layer of fat surrounding the rib bones and tender medallions of meat. A full rack from both sides of the animal will have 16 portions, while a half rack serves 8. Select the size that suits your needs, (or the size of your cooking vessel). The rack is cooked whole and then cut apart when serving.

    Seasoning Rub – Dry rosemary and thyme are added to the butter, garlic, and Dijon mustard rub. Stir in alternative herbal blends with the rub if you desire.

    garlic oil parsley lamb rosemary mustard butter with labels to make Rack of Lambgarlic oil parsley lamb rosemary mustard butter with labels to make Rack of Lamb

    How to Cook a Perfect Rack of Lamb

    Prep the lamb:

    1. In a small bowl, combine the oil, herbs, and garlic (recipe below).
    2. Trim the fat away from the lamb, leaving a thin layer.
    3. In an oven-proof skillet, brown the lamb on all sides.
    adding seasonings to butter to make Rack of Lambadding seasonings to butter to make Rack of Lamb
    slicing lamb to make Rack of Lambslicing lamb to make Rack of Lamb
    Rack of Lamb on a frying pan with seasoningsRack of Lamb on a frying pan with seasonings

    Roast the lamb:

    1. Brush the lamb with mustard and coat it with the herb mixture.
    2. Place the lamb, fat side up, back into the skillet and oven-roast until the internal temperature reaches 125° for medium rare.
    3. Transfer to a plate and rest for 15 minutes before cutting.
    frying Rack of Lamb in the panfrying Rack of Lamb in the pan
    Rack of Lamb on a dish before cookingRack of Lamb on a dish before cooking
    cooked Rack of Lambcooked Rack of Lamb

    Tips for the Best Lamb

    • Don’t trim away all the fat. Leave a thin layer to keep the lamb moist.
    • For the best flavor, don’t overcook. Use a meat thermometer, and keep in mind that the lamb will continue to cook as it rests.
    • For medium to medium well, remove the lamb when it reaches an internal temperature of 140.°
    • Let the meat rest for at least 10 minutes before cutting, to ensure the juices are retained.
    close up of sliced Rack of Lambclose up of sliced Rack of Lamb

    More Elegant Entrees

    Did your family love this Rack of Lamb recipe? Be sure to leave a rating and a comment below!

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    Herbed Rack of Lamb

    Seasoned and then roasted until juicy and tender, this Rack of Lamb recipe is an easy yet impressive entree!

    Prep Time 20 minutes

    Cook Time 40 minutes

    Rest Time 15 minutes

    Total Time 1 hour 15 minutes

    Skillet on white backgroundSkillet on white background

    • Preheat the oven to 400°F and adjust the oven rack to the center position. Line a rimmed baking sheet with parchment paper.

    • In a small bowl, combine butter, 2 tablespoons oil, garlic, parsley, rosemary, thyme and ¼ each teaspoon salt and pepper

    • Trim the fat on the lamb to a very thin layer and pat the racks of lamb dry with a paper towel. Season with 1 teaspoon each salt and pepper.

    • In a large ovenproof skillet, heat 1 ½ tablespoons oil medium-high heat until smoking. Add one rack of lamb and brown for 3 minutes on each side. Repeat with the remaining lamb and let the racks cool for 5 minutes.

    • Brush the racks of lamb with mustard and coat the lamb with the butter herb mixture, gently pressing to adhere.

    • Place the lamb, fat side up, on the prepared baking sheet and roast for 14 to 18 minutes or until the internal temperature reaches 125°F for medium-rare.

    • Remove from the oven and transfer to a plate. Let rest for at least 15 minutes before cutting between the bones to separate.

    *Remove the lamb from the fridge 30 minutes before preparing
    Store leftovers in a container with a tight-fitting lid in the fridge for up to 3-4 days. Reheat under the broiler just until heated through. 
     

    Calories: 561 | Carbohydrates: 1g | Protein: 19g | Fat: 53g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 530mg | Potassium: 269mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 290IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 2mg

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

    Course 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.

    close up of plated Rack of Lamb with a titleclose up of plated Rack of Lamb with a title
    Rack of Lamb with a titleRack of Lamb with a title
    juicy Rack of Lamb on a plate with writingjuicy Rack of Lamb on a plate with writing
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    Holly Nilsson

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  • The Calanques in France: A Geographical and Botanical Wonder

    The Calanques in France: A Geographical and Botanical Wonder

    “The Calanques, a real garden of stones on the edge of the sea.” This is how the famed French rock climber and mountain guide Gaston Rébuffat described the extraordinary dialogue between these dramatic limestone ridges and narrow azure coves of the Mediterranean near Cassis and Marseilles in the south of France. I walked there recently, […]

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  • Easy Shepherd’s Pie Recipe

    Easy Shepherd’s Pie Recipe

    This is an extra fast weeknight version of a traditional Shepherd’s Pie recipe.

    The Shepherd’s Pie has saucy ground meat and vegetables covered in a a mashed potato crust, sprinkled with shredded cheese, and baked to bubbly perfection.

    plates of Easy Shepherd's Pie Recipe

    A Quick Shortcut Shepherds Pie

    • Shepherd’s Pie is a comforting and hearty dish that is perfect for an easy dinner.
    • Use frozen mixed veggies and pre-made mashed potatoes to make prep and cook time quick.
    • The shortcut sauce options in the recipe below make it easy to customize the dish to your pantry.
    • Use leftover meat, veggies, gravy, or mashed potatoes.
    • This dish freezes and reheats beautifully!
    Shepherds Pie ingredients with labelsShepherds Pie ingredients with labels

    Ingredients for Shepherd’s Pie

    Shepherd’s Pie can be prepared fresh, but it’s also a great way to use up any leftover meat, veggies, gravy, or mashed potatoes.

    Ground Meat –You can use any ground meat in this recipe. Lamb is traditional for a shepherds pie recipe, although I most often use ground beef (which technically makes this a cottage pie). Leftover roast meat also works well.

    Vegetables – Frozen mixed vegetables make preparation quick and easy, but you can use leftover roasted veggies too. If using fresh vegetables, steam them until tender or cook them with the beef before adding them to the dish.

    Sauce – Shepherd’s Pie is versatile, and I’ve provided a couple of shortcut sauces in the recipe below. However, you can use leftover gravy (or gravy mix) and tomato sauce, or any sauce you like.

    Mashed Potatoes – Traditional mashed potatoes are what I most often use, but garlic mashed potatoes add great flavor to this dish! If you’re in a hurry, you can use store-bought mashed potatoes. While it’s not traditional and it’s totally optional, I love cheese on top.

    cooked ground meat with sauce and seasonings on topcooked ground meat with sauce and seasonings on top
    frozen vegetables on top of a shepherd's pie meat mixturefrozen vegetables on top of a shepherd's pie meat mixture

    How to Make Shepherd’s Pie

    1. Make Mashed Potatoes: If you have leftover mashed potatoes, use those. Simmer baking potatoes in a large pot of salted water until tender. Mash them with butter and cream. Tater tots make a great topping too!
    2. Brown Meat: Brown lamb (or beef) in a skillet with onion. If using fresh veggies, they can be diced and cooked along with the beef and onion.
    3. Add Sauce: Stir in the seasonings and sauce per the recipe below. Stir in the veggies.
    4. Layer and Bake: Pile the potatoes on top. A sprinkle of cheese is not traditional, but it is delicious!

    Prep Ahead and Tips for Shepherd’s Pie

    • From Scratch: This recipe is a shortcut recipe; if you’d like, you can find my homemade version here.
    • Layering: After prepping the meat mixture, cool it and chill it in the fridge for 20 minutes to keep the mashed potato layer separated.
    • Prep Ahead: Assemble the Shepherd’s Pie up to one day in advance and refrigerate it. Let it come to room temperature for 30 minutes before baking.
    • Quick Clean Up: If your baking dish is very full, place it on a parchment-lined baking sheet to avoid any juices spilling into the bottom of the oven.
    Shepherd's Pie Recipe in a potShepherd's Pie Recipe in a pot

    How to Freeze Shepherd’s Pie

    • Prepare as directed and cool completely. Wrap tightly in plastic wrap and then in foil. Freeze.
    • Thaw overnight in the fridge. Bake for 45 minutes covered and 15 minutes uncovered.
    What is Shepherd’s Pie?

    Shepherd’s pie is a delicious combo of ground lamb (although many people use beef) that has been cooked with vegetables in a gravy or sauce. The lamb mixture is then topped with a crust of creamy mashed potatoes and baked.

    Can You Make Shepherd’s Pie With Ground Beef?

    This casserole is traditionally made with ground lamb. Many people make this recipe with ground beef however, if you use ground beef it’s actually called Cottage Pie! (You can also replace the meat with a vegetarian lentil version).

    Does Shepherd’s Pie Have Cheese on Top?

    Traditionally, a shepherd’s pie is not topped with cheese. That said, cheese is my love language, so I like to add a bit on top. If you’d prefer, brush the potatoes with some butter and skip the cheese.

    How Do You Bake Shepherd’s Pie?

    Bake this easy shepherd’s pie recipe for 25-30 minutes. If you’ve made it ahead of time and it’s chilly from being in the fridge, bake it a bit longer, about 30-35 minutes, or leave it out on the counter for 30 minutes before baking.

    Can You Make Shepherd’s Pie With Sweet Potatoes?

    Absolutely!! Make mashed sweet potatoes using this recipe and pile them high!

    What to Serve with Shepherd’s Pie

    It’s a full meal on its own and really doesn’t need sides. If you’d like to stretch it a little further, bread and salad are great additions.

    Shepherd's Pie Recipe on a white plate with parsleyShepherd's Pie Recipe on a white plate with parsley

    St. Patrick’s Day Favorites

    Did you make this Easy Shepherd’s Pie recipe? Leave a comment and rating below!

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    4.99 from 111 votes↑ Click stars to rate now!
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    Easy Shepherd’s Pie Recipe

    This Shepherd’s Pie is a twist on the classic Irish dish. It’s made with ground lamb, peas, and carrots, topped with mashed potatoes & cheddar cheese!

    Prep Time 20 minutes

    Cook Time 40 minutes

    Total Time 1 hour

    • Preheat the oven to 400°F.

    • In a large skillet or Dutch oven, cook lamb (or beef), onion, and garlic over medium heat until no pink remains. Drain any fat.

    • Stir in mixed vegetables, tomato soup, Worcestershire sauce, salt, basil, and pepper.

    • Transfer the ground beef mixture into a 3-quart or 9×13 inch casserole dish and spread into an even layer.

    • Spoon mashed potatoes over top and sprinkle with cheese if using.

    • Baked for 25-30 minutes or until bubbly. Broil 2 minutes if desired.

    • Remove from the oven and cool for 5 to 10 minutes before serving.

    Ground lamb is traditional in shepherd’s pie. When made with ground beef, the dish is called cottage pie. This is a shortcut recipe, view our from scratch shepherd’s pie recipe here.
    Substitute the tomato soup in this recipe for one of the following:

    • 10.5 oz of cream of mushroom soup
    • 1 packet of gravy mix prepared as directed and simmered until thickened
    • leftover homemade beef gravy.

    To make homemade potatoes, boil 2lbs of peeled and diced russet potatoes or Yukon gold potatoes in a large pot of salted water for 15-20 minutes or until tender. Drain well and mash with a potato masher. Add 4 tablespoons of butter, ¾ teaspoon salt, and up to ¾ cup of warmed half and half as needed.

    Calories: 648 | Carbohydrates: 85g | Protein: 22g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 730mg | Potassium: 916mg | Fiber: 4g | Sugar: 47g | Vitamin A: 2775IU | Vitamin C: 37mg | Calcium: 180mg | Iron: 2.5mg

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

    Course Beef, Casserole, Dinner
    Cuisine American, Irish

    © 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.

    Why is it called Shepherd’s Pie?

    Originally a meat pie made with minced (or ground) meat and mashed potatoes was known as a Cottage Pie (and it was even sometimes made with pastry many years ago). It is very popular in Ireland, Scotland, and England as well!   In the late 1800s, the pie was named Shepherd’s Pie if made with lamb (since the shepherd looked after the sheep) and if made with beef it was called Cottage Pie.

    Regardless of the name, this recipe is a classic Shepherd’s Pie recipe loaded with flavor and the perfect make-ahead meal to serve all year long!

    plated Easy Shepherd's Pie Recipe with a titleplated Easy Shepherd's Pie Recipe with a title
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    Holly Nilsson

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  • Smashed Potatoes

    Smashed Potatoes

    Baby potatoes are lightly smashed and baked with olive oil and rosemary until browned and crispy at the edges with a fluffy, tender center.

    Smashed potatoes are an easy and delicious side dish that everyone loves!

    sheet pan of Roasted Smashed Potatoes

    Crispy Smashed Potatoes

    • Super easy! This one-pan recipe offers a quick and easy way to make a flavorful potato side dish. No peeling or whipping is needed; smashing takes just a minute.
    • Crispy smashed potatoes are an adaptable recipe that pairs with any meat dish, but can also be loaded up with toppings and served as an entree.
    • Try alternative cooking methods! For an easier smashed potato recipe, try the air-fried version mentioned below. Cleanup will be a breeze!
    Ingredients for Rosemary smashed potatoes in a glass bowl with oil being poured in

    Ingredients for Smashed Potatoes

    Potatoes – New or baby potatoes are tender, sweet, and ideal for this smashed potatoes recipe. Use thin-skinned red, gold, or white potatoes of uniform size.

    Olive oil – Extra virgin olive oil has the best flavor for potatoes. Add melted butter and garlic to the oil if you desire a richer flavor.

    Herbs – Fresh rosemary is a classic seasoning for potatoes, use fresh or dried. You can add other dried herbs to the mix or sprinkle with fresh herbs like parsley for serving.

    Baby potatoes being smashed down with a glass on a cookie sheet
    Rosemary smashed potatoes on a sheet pan being brushed with oil
    Rosemary smashed potatoes on a baking sheet with rosemary on the side

    How to Make Smashed Potatoes

    1. Boil whole baby potatoes until fork tender, per recipe below.
    2. Drain, place on pan and flatten with the bottom of a glass.
    3. Generously brush potatoes with olive oil and season with rosemary, salt, and black pepper.
    4. Roast until crisp and golden

    In the Air Fryer:

    1. Preheat the air fryer to 400°.
    2. Place whole, unpeeled potatoes in the air fryer basket, barely touching, and cook for 15-20 minutes.
    3. Without removing them from the basket, smash into an even single layer. Brush with oil and sprinkle with seasonings (per recipe below).
    4. Cook another 15-20 minutes until golden brown and crispy.
    Roasted smashed potatoes on parchment paper with parsley and chives

    Toppings for Smashed Potatoes

    Top crispy smashed potatoes with your favorite toppings, such as sour cream, bacon, parmesan cheese, or chopped chives.

    Tips and Tricks

    • Use the bottom of a glass to smash the potatoes. Crush them about halfway through until the skin just breaks.
    • For making ahead, prepare potatoes up until the smashing step, then refrigerate for up to 2 days in an airtight container. Then season and roast as directed in the recipe below.
    • Leftovers can be refrigerated for 3-4 days, or frozen for up to a year.

    More Potato Goodness

    Did you make these Roasted Smashed Potatoes? Be sure to leave a comment and a rating below!

    Roasted smashed potatoes on a baking sheet with chives

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    Roasted Smashed Potatoes

    Potatoes are brushed with a rosemary oil mixture, then baked and smashed for an elegant side dish!

    Prep Time 10 minutes

    Cook Time 50 minutes

    Total Time 1 hour

    Author Holly Nilsson

    a rimmed baking pan

    Aluminum Foil with white background

    • Preheat the oven to 450˚F. Line a large baking sheet with foil.

    • Bring a large pot of salted water to a boil over high heat. Add the baby potatoes and boil for 12-15 minutes or just until tender. Drain and cool slightly.

    • Line a sheet pan with non-stick foil or parchment paper if desired. Place the potatoes on the baking sheet and press them with the bottom of a heavy glass to ½ inch thick.

    • Very generously brush each potato with olive oil. Slightly crush the rosemary. Sprinkle with rosemary, salt, and pepper.

    • Roast the potatoes in the oven for 30-40 minutes, flipping after 20 minutes or until browned and crispy.

    • Serve with toppings as desired.

    If you don’t have baby potatoes, use medium sized Yukon gold or red potatoes cut into quarters.
    You can store boiled and smashed potatoes covered in the fridge for up to 2 days and roast just with the recipe before serving).
    Additional dried herbs or spices, such as garlic powder, can be added to the potatoes if desired. Fresh garlic may burn and is not recommended.
    Store leftover smashed potatoes in the fridge in a covered container for up to 3-4 days. 

    Calories: 198 | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 637mg | Fiber: 3g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 29.8mg | Calcium: 18mg | Iron: 1.2mg

    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.

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    Roasted Smashed Potatoes on a sheet pan and close up with a title

    Holly Nilsson

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  • Cube Steak with Balsamic Onion Gravy

    Cube Steak with Balsamic Onion Gravy

    This cube steak recipe is the ultimate in comfort food.

    Cube steaks are cooked low and slow with onions in a rich, savory gravy, and they come out fork tender.

    It’s an easy way to turn a budget-friendly cut of beef into a five-star favorite.

    pot of Cube Steak with Balsamic Onion Gravy

    What is Cube Steak?

    Cube steak is also sold as minute steak or cubed steak. It’s a budget friendly cut of meat that comes from the top or bottom round, or top sirloin. This steak is tenderized and flattened by a machine, which makes the texture look like little cubes.

    There are many cube steak recipes; I like to use it for swiss steak, chicken fried steak, or cooked low and slow in a crock pot – however, our favorite is low and slow in gravy.

    ingredients to make Cube Steaks with Balsamic Onion Gravy

    Ingredients for Cube Steaks & Gravy

    Cube Steak – Use cube steak for this recipe; it is flavorful and becomes incredibly tender. If you don’t have cube steaks, use round steak and pound it with a meat tenderizer or meat mallet.

    Onions – Onions add lots of flavor to the savory gravy that smothers the steak. Be sure to cook them until they’re softened but not too browned.

    Balsamic Gravy – The balsamic gravy in this recipe is what really sets this dish apart from others. Made with red wine, beef broth, and a blend of herbs and spices, it’s easy to make. If you prefer not to use wine, you can substitute extra beef broth instead.

    Optional Additions: 6 oz of sliced mushrooms can be added to this recipe.

    coating steak with flour to make Cube Steak with Balsamic Onion Gravy
    cooked steaks to make Cube Steak with Balsamic Onion Gravy

    How to Cook Cube Steak with Gravy

    It’s so easy to pull this delicious meal together in just a few easy steps:

    1. Lightly dust steaks in flour (known as dredging) and brown on both sides.
    2. Cook onions in butter, add wine, & reduce. Add steaks back to the pan & add the remaining ingredients. Bake per the recipe below.

    Serve this dish over rice, potatoes, or noodles with a fresh veggie like green beans or steamed broccoli.

    onions and butter in a pot to make Cube Steak with Balsamic Onion Gravy
    cooking onions to make Cube Steak with Balsamic Onion Gravy

    Tips for Tender Cube Steak

    • Cook the steak low and slow for the best results. A higher temperature won’t work with this recipe.
    • If the cube steaks are not tender, they likely need more cooking time to continue to cook and break down tough tissues. Cover them back up and cook for another 20-30 minutes.
    • No dutch oven? Brown the steaks & make the sauce on the stovetop, then transfer to a casserole dish (with a lid!) to bake.
    • Leftovers can be kept in the fridge in a covered container for up to 3-4 days.
    cooked onions in a pot to make Cube Steak with Balsamic Onion Gravy
    mixing ingredients together to make gravy for Cube Steak with Balsamic Onion Gravy
    cooking Cube Steaks with Balsamic Onion Gravy

    Side Dishes for Cube Steak

    Storing Leftovers

    Store leftover cube steak in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet on the stovetop.

    Did your family love this Cube Steak with Gravy recipe? Be sure to leave a rating and a comment below! 

    pan full of Cube Steaks with Balsamic Onion Gravy

    4.98 from 74 votes↑ Click stars to rate now!
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    Cube Steaks with Balsamic Onion Gravy

    This cube steak recipe is cooked low and slow in the oven with a savory balsamic onion gravy.

    Prep Time 20 minutes

    Cook Time 3 hours

    Total Time 3 hours 20 minutes

    Dutch Oven with white background

    • Preheat the oven to 350°F.

    • On a shallow dish or plate, combine flour, kosher salt, and pepper. Lightly coat each cube steak with the seasoned flour mixture, shaking off any excess.

    • In a 4qt Dutch oven, heat the oil over medium heat. Brown the cube steaks for 2 minutes on each side (adding additional olive oil if needed) or until lightly browned. Remove from the Dutch oven and set aside.

    • Add the butter to the Dutch oven and cook the onions over medium heat until they are tender. Add the wine, scraping up any brown bits, and simmer over medium heat until reduced by half.

    • Add the beef broth, vinegar, Dijon mustard, and rosemary and stir to combine. Add the browned steaks, cover, and place in the oven. Bake covered for 2 ½ to 3 hours or until fork-tender. Halfway through cooking, add 1 more cup of broth if needed to ensure the meat is covered with liquid.

    • Place the Dutch oven on the stovetop and transfer the steaks to a plate. Loosely cover with foil.

    • Turn the stove on to medium-high heat and bring the gravy to a boil.

    • In a small bowl, mix cornstarch with 1 tablespoon water. Whisk the cornstarch mixture into the gravy, stirring until thickened. Taste and add additional salt and pepper if desired.

    • Serve over mashed potatoes or egg noodles.

    • Cook the steak low and slow for the best results. A higher temperature won’t tenderize the meat as well.
    • If the cube steaks are not tender, they need more cooking time to continue to cook and break down tough tissues. Cover them back up and cook another 20-30 minutes.
    • For a thicker gravy mix equal parts cornstarch and water and drizzle into the simmering liquid to reach desired consistency.
    • No dutch oven? Brown the steaks in a large skillet and transfer to a casserole dish. Prepare the sauce in the same skillet and add to the casserole dish. Cover with a lid or aluminum foil and bake as directed.
    • Keep leftovers in an air-tight container in the fridge for up to 4 days. 

    Calories: 417 | Carbohydrates: 13g | Protein: 35g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 552mg | Potassium: 862mg | Fiber: 1g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 3mg

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

    Course Beef, Dinner, Entree, Main Course
    Cuisine American

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

    pot filled with Cube Steak with Balsamic Onion Gravy and writing
    cooked Cube Steak with Balsamic Onion Gravy in the pot with a title
    cooking Cube Steak with Balsamic Onion Gravy in a pot with a title
    Cube Steak with Balsamic Onion Gravy in the pot with writing

    Holly Nilsson

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  • Rosemary Orange Glazed Roasted Pork Loin – Oh Sweet Basil

    Rosemary Orange Glazed Roasted Pork Loin – Oh Sweet Basil

    Orange glazed pork tenderloin is marinated in a delicious rub and then glazed in a sweet and tangy sauce making it juicy on the inside and crusty on the outside.

    I have not had many pork tenderloins and it hasn’t helped that Cade hasn’t been interested in them either. Every now and again I’d step into the ol’ Pinterest app and sure enough another pork loin was front and center. Now I know all about algorithms and that Pinterest had caught on that I slowed my scrolling seeing the pics but even so, it worked.

    I’ve been testing and testing to turn an often flavorless meat into dish for a Sunday dinner that wasn’t a hassle but looked and tasted like the best home cooked meal ever. The key? Letting the rub sit on the meat for a whole day. And what rub is that? Based off of an old orange and cranberry relish my sister used to stuff breaded chicken with. Oh it’s so good!

    What Ingredients Do You Need for Orange Glazed Pork Tenderloin?

    Aside from the pork tenderloins, you will need a few ingredients for the rub and few ingredients for the sauce. A phenomenal homemade meal is just this easy. Here is your shopping list:

    • Pork Tenderloin
    • Orange
    • Orange Juice
    • Garlic
    • Smoked Paprika
    • Olive Oil
    • Kosher Salt
    • Yukon Gold Potatoes
    • Brussels Sprouts

    Sauce

    • Orange Zest
    • Orange Juice
    • Brown Sugar
    • Orange Marmalade
    • Rosemary
    • Cinnamon

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

    How to Make Orange Glazed Pork Loin

    I love when a Sunday dinner is quick and easy but tastes like you’ve been in the kitchen for hours and hours. That is this pork tenderloin recipe in a nutshell! Here are the basic steps:

    • Combine all the ingredients for the paste in a blender or food processor and blend until smooth.
    • Rub all over the pork and cover with plastic wrap. Keep in the refrigerator for at least 8 hours.
    • Remove from fridge and wipe off the excess rub. Let rest.
    • Combine all the ingredients for the sauce in a saucepan and let simmer until it thickens.
    • Preheat oven and bake, adding some sauce for the last 20 minutes.
    • Prep the veggies and add them the last 20-30 minutes.
    • Pour the remaining sauce over the top with fresh herbs for garnish.
    • Let rest then slice and serve.

    The complete instructions can be found in the recipe card at the end of the post.

    A Picture of two roasted pork loins that are browned on top and sliced for serving. You can see herbs and roasted potatoes on the pan next to the pork loin.

    Is Pork Loin The Same As Pork Roast?

    Pork loin is a cut of meat.  The proper term is pork loin roast. It’s a lean protein that is a healthy dinner option.

    Can Pork Loin Be Used For Pulled Pork?

    Pork loin is a much more lean cut of pork than what is normally used for pulled pork, but it could be used. It just won’t “pull” or shred like a pork should would.

    When is Pork Loin Done?

    A safe internal temperature for pork loin is 145 degrees Fahrenheit. Use a meat thermometer to make sure your tenderloin is done.

    What Color Should Pork Tenderloin Be in the Middle?

    When pork tenderloin has reached a safe internal temperature, it can still appear slightly pink in the middle. It should look cooked though and not raw.

    How Long Will Leftover Pork Keep?

    Leftovers that are stored properly in the refrigerator will keep for up to 5 days.

    Sunday dinner, holiday dinner, or just a nice dinner with the family, this flavor packed rosemary orange glazed version is going to change your mind about pork loin. It has become a family favorite over here!

    More Yummy Pork Recipes for Dinner:

    Servings: 10

    Prep Time: 9 hours

    Cook Time: 55 minutes

    15 minutes

    Total Time: 10 hours 10 minutes

    Prevent your screen from going dark

    • In a blender, puree orange quarters, juice, garlic, paprika, olive oil, and salt until smooth. Rub the paste all over the pork tenderloins and place in a baking pan. Cover with plastic and refrigerate for at least 8 hours and up to 24 hours.

      1/2 Orange, 1/4 Cup Orange Juice, 5 Cloves Garlic, 1/4 Cup Smoked Paprika, 2 Tablespoons Olive Oil, 6 Tablespoons Kosher Salt, 2 Pork Tenderloins

    • Remove from refrigerator and wipe to remove excess rub paste. Allow to rest on the counter for one hour so that it comes up to room temperature which promotes even cooking.

    • Meanwhile, in a small saucepan over medium heat, stir together the sauce ingredients. Simmer until the mixture thickens, about 10 minutes.

      1 Orange, 1/4 Cup Orange Juice, 1/4 Cup Orange marmalade, 2 Tablespoons Brown Sugar, 1/2 teaspoon Rosemary, 1/4 teaspoon Cinnamon

    • Preheat the oven to 450 degrees. Place the tenderloins in a baking pan in the oven (uncovered) for 10 minutes, then lower heat to 350 and cook for 25 minutes, at this point, spread with half of your sauce and bake another 20 minutes or until a thermometer inserted in center of loin reads 145 degrees.

    • Toss the potatoes and brussels with olive oil, salt, pepper and garlic seasoning and add them the last 20-30 minutes

      6 Yukon Gold Potatoes, 1 Bag Brussels Sprouts

    • Remove the pork tenderloin and veggies from the oven and and the remaining sauce and freshly chopped herbs for garnish.

    • Let rest at least 15 minutes before slicing and serving. 

    left overs will should be refrigerated for up to 5 days.

    Serving: 1gCalories: 607kcalCarbohydrates: 34gProtein: 79gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 236mgSodium: 4397mgPotassium: 2123mgFiber: 5gSugar: 12gVitamin A: 1670IUVitamin C: 67mgCalcium: 75mgIron: 6mg

    Author: Sweet Basil

    Course: All of the Best Pork Recipes on the Internet

    Cuisine: American

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    A sheet pan with two glazed, roasted pork loins. There are potatoes and brussels sprouts on the sheet pan also. The pork loins are sliced for serving.A sheet pan with two glazed, roasted pork loins. There are potatoes and brussels sprouts on the sheet pan also. The pork loins are sliced for serving.

    Sweet Basil

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  • Amaryllis, Poinsettia, Christmas Cactus and Other Seasonal Houseplants: Care Guide

    Amaryllis, Poinsettia, Christmas Cactus and Other Seasonal Houseplants: Care Guide

    The new year brings clean slates, changing trends, fresh resolutions—and new houseplants. Remember that orchid a friend brought to your dinner party? Or the festive poinsettia you brought home? They’re still kicking around. After the holidays, when you’re putting away the decorations, you may be looking at those plants and asking yourself, “Now what?”

    Resist the urge to toss them out after the holidays. With a bit of attention, they can last for years. Here’s how to care for a few of the more popular holiday plants.

    Poinsettia

    Above: Photograph by Justine Hand, from 10 Things Nobody Tells You About Poinsettias.

    In the Aztecs language, poinsettias were known as cuetlaxochitl (kwet-la-sho-she), meaning a flower that looks like embers. But for the record, the plant is not deadly—merely irritating unless you’re allergic to it.

    • Water, but not too much. Let the soil dry out a bit in between waterings. If your poinsettias came in a plastic pot with a decorative foil wrap, discard the wrap, it can trap water and cause root rot.
    • Provide plenty of bright indirect light. If you only have windows with direct sun, hang a sheer curtain to diffuse the light.
    • Keep them warm. They are tropical plants. Place them in rooms where the temperature stays above 50 degrees and away from drafty windows.
    • Move them outside once the temperatures in your area are above 50 degrees at night. Bring them back inside in September if you want them to re-bloom.
    • Give them darkness to encourage re-blooming. The shorter days prompt the plant to start the flowering process. Starting in late September, make sure the plant gets 14 hours of complete darkness a day for 8 to 10 weeks.

    Christmas Cactus

    Photograph by chrisbb via Flickr, from Gardening 101: Christmas Cactus.
    Above: Photograph by chrisbb via Flickr, from Gardening 101: Christmas Cactus.

    Christmas cacti can live 30 years. It’s also known as Thanksgiving cactus, Easter cactus, and orchid cactus.

    • Don’t overwater. Water only when the soil is dry. While it is a cactus, it’s one that’s native to the Brazilian rainforest. They need humidity. If misting them daily is too much trouble, place them on a humidity tray. (Fill the tray with pebbles and water; replenish water as needed.)
    • Provide bright indirect light, the same as their poinsettia friends.
    • Keep them warm. Like the other plants on this list, room temperature is perfect for them. Make sure to keep them away from cold drafts.
    • Fertilize monthly during their growing season only with a 20-20-20 liquid fertilizer.
    • To re-bloom, prune the tips off in June. Then in mid to late October, give the plant 14 hours of complete darkness for six to eight weeks.

    Rosemary Topiary

    Photograph by Anna Williams, from Hilary Robertson’s The Stuff of Life. See more of this garden in Garden Visit: The Red Chair Hudson, NY.
    Above: Photograph by Anna Williams, from Hilary Robertson’s The Stuff of Life. See more of this garden in Garden Visit: The Red Chair Hudson, NY.
    • Rosemary’s latin name is ‘ros’ meaning dew and ‘marinus’ meaning sea. It’s native to the Mediterranean area, specifically Spain and Portugal.
    • Water regularly and deeply. While drought-tolerant, it shouldn’t be allowed to dry out. It’s happiest growing in a well-draining potting medium.
    • Give it full sun. Unlike the others on this list, it loves the sun. Go for at least six hours or more if possible.
    • Fertilize lightly during the growing season. It doesn’t need much.
    • Prune it if you want to. You can certainly keep the tree shape, but you don’t have to. You should only prune during the growing season, but you’re fine if you need a few sprigs for a recipe during the winter.
    • Check for pests. Rosemary can get whitefly, among other pests. Neem oil, when used correctly, can get rid of them.

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  • Homemade Breakfast Sausage

    Homemade Breakfast Sausage

    I love the flavor of breakfast sausage and it’s even better when it’s homemade!

    These homemade breakfast sausage patties have a savory blend of spices and add lots of delicious flavor to your morning plate!

    Casing-free, they can be shaped like patties or even cooked in a pan to add to breakfast casseroles.

    Breakfast Sausage patties on a plate

    Homemade Breakfast Sausage

    • Great Flavor: These homemade sausages are full of flavor
    • Make It Your Way: Adjust the spices to suit your taste. Make it mild, spicy, or even sweet by adding a tablespoon of brown sugar or maple syrup.
    • Any Time of Day: Sausage isn’t just for breakfast, it’s great in casseroles or even for appetizers.
    • Make it Lean: Use ground turkey or lean ground beef if you’d like.

    What Gives Breakfast Sausage Its Flavor?

    Pork has a little bit of fat and a mild flavor that pairs well with seasonings and spices. A blend of fennel, sage, and smoked paprika adds flavor to this homemade breakfast sausage.

    seasoning to make Breakfast Sausage

    How to Make Breakfast Sausages from Scratch

    1. Using your hands, combine all of the seasonings with ground pork in a large bowl.
    2. Cover and refrigerate for at least 2 hours or overnight.
    3. Divide the mixture into 6 equal patties and fry in a hot skillet.
    Breakfast Sausage before cooking on a plate

    We like to make the spice blend in advance and store it in a jar so it’s always ready to add to meat for a quick sausage! This is perfect to use in all kinds of recipes that call for sausage from breakfast strata to an omelette, or sausage breakfast casserole!

    Recipe Tips

    • For an even flavor, combine the seasonings first, and then add them to the ground pork.
    • Be sure to let the sausage mixture rest before cooking.
    • Cook sausage in the oven, air fryer or in a skillet.
    • Double the batch and freeze, this homemade breakfast sausage recipe is great for breakfast sandwiches.

    Storage and Reheating

    Keep cooked sausage in the fridge for up to 4 days, reheat in the microwave just until heated through.

    Patties are easy to freeze in zippered bags with the date labeled on the outside and they will keep about 2 months.

    Ways to Use Breakfast Sausage

    Homemade sausage patties are great alongside fried eggs or in breakfast sandwiches. It can also be browned in a skillet and added to casseroles or breakfast burritos.

    Did you make these Homemade Breakfast Sausages? Be sure to leave a comment and a rating below! 

    Breakfast Sausage on a plate

    4.95 from 35 votes↑ Click stars to rate now!
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    Homemade Breakfast Sausages

    These breakfast sausages are perfectly seasoned and so savory!

    Prep Time 10 minutes

    Cook Time 10 minutes

    Chill Time 2 hours

    Total Time 2 hours 20 minutes

    Skillet on white background

    • Combine pork and all seasonings in a medium bowl. Mix very well.

    • Refrigerate at least 2 hours or overnight.

    • Divide meat into 6 patties, ½” thick.

    To Cook

    • Heat a skillet over medium heat.

    • Add patties (and a pat of butter if you’d like) and cook 4 minutes per side or until lightly browned.

    For a sweeter sausage, add 1 to 2 teaspoons brown sugar.
    For a spicy sausage, add 1/8 teaspoon cayenne pepper or extra chili flakes.
    To crush spices place them in a small sandwich bag and crush them with a rolling pin or meat mallet.
    Ground turkey can be substituted for some or all of the ground pork.

    Serving: 1patty | Calories: 201 | Carbohydrates: 1g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 431mg | Potassium: 217mg | Fiber: 1g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

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

    Course Breakfast, Pork
    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.

    cooked Breakfast Sausage on a plate with a title
    cooked Breakfast Sausage in a pan with writing
    close up of Breakfast Sausage with writing
    Breakfast Sausage in the pan and plated with a title

    Holly Nilsson

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