Overhauling a townhouse backyard after a renovation is a fairly common assignment for a New York City landscape designer. For one recent project, Julie Farris, the founder of XS Space, was given different a task. “Rather than erase and start anew as most projects do, the goal with this project was to identify the aspects of the previous garden, and to try to magnify those aspects in a more targeted and precise way,” says Farris. The results are a garden that felt deeply personal from Day One.
Farris’s clients had lived in their Brooklyn brownstone for some time before deciding to add an addition to the ground level. The family loved their home and slightly wild yard, where they had built many memories. “It sort of had this secret garden kind of feel,” says Farris. But as is so often the case post-construction, the 20 x 45-foot garden was left in a sorry state in need of a total overhaul.
“They wanted it to feel very natural and organic—sort of revealing what was there rather than inventing a new landscape,” says Farris. The clients requested a stretch of grass for the kids and a little more privacy from the nearby neighbors, but they didn’t have a laundry list of outdoor rooms and functions they wanted to cram into their space. What they wanted was simply a garden.
“It was more about having a quiet sanctuary for their family and some friends and not being a showy kind of garden,” says Farris. The family was also intent on doing it as sustainably as possible. “They wanted native plantings, birds, and butterflies,” says Farris.
The resulting garden is something of a sleight of hand: It honors the spirit of the previous garden, but almost every inch of it was built from scratch. It’s a lesson in the power of restraint and resourcefulness: All the sustainable materials and climate-appropriate plants make this garden feel like it belongs here. Now it’s ready for decades more memories.
Above: Architecture firm Bangia Agostinho Architecture designed the two-story rear extension and deck on the house. The renovation resulted in three different outdoor spaces for Farris to design: The backyard, a new deck, and a little terrace off of the primary bedroom that sits on the roof of the extension. Above: Farris describes designing the garden as a process of “sculpting the edges” to draw the eye outwards. “There’s this negative space, and then you’re just kind of feeling how you want to structure the space in terms of hierarchy and softness,” she says.
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.
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.
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.
How to Make a Pot Roast
This is an overview of the steps to make a pot roast. Find full details below!
Sear beef: Season and sear the beef chuck roast in a Dutch oven or large pot.
Add onions & liquid: Add onions, broth, wine, and seasonings. Bake in the oven for 2 hours.
Add vegetables: Add vegetables and cook until the roast and vegetables are tender.
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.
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.
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.
Thyme is one of the best herbs you can have growing in your garden this (or any) year. Here’s everything you need to know about thyme benefits, uses, and growing thyme.
With cold and flu season on the way, thyme is a powerful herb you will want on your side. Thyme is a well-known aid for the upper respiratory and digestive systems, which can help you with coughing, phlegm, nausea, and other symptoms.
Thyme is also the perfect addition to the chef’s spice rack. It packs a punch of flavour, but its powerful remedial actions make it a must-have for the herbal cabinet.
Thyme is the general name for 300-400 species around the world. Its botanical name is Thymus vulgaris and it is a part of the mint family, Lamiaceae. Thyme is native to Europe and Asia and likes to grow in temperate climates. Thyme benefits are numerous, and it is additionally known for its great flavour, it is used for culinary, medicinal, ritual, and ornamental purposes.
There’s a lot to know about this versatile herb, so let’s jump in.
Thyme grows as a perennial in many climates.
LoriAnn’s Green Blessings
This article was reviewed by herbalist LoriAnn Bird. This is not to be used as personal medical advice; always consult your health care professional for individual concerns.
This is what LoriAnn has to say about Thyme:
Vulgaris is Latin for commonly known or something that is derived from the masses of common people. How interesting that the species with the name vulgaris tells us this plant was commonly used for its many benefits.
I would suggest, which is fast and simple, steaming this helpful herb for its ability to open up the airways and breath in all it’s antimicrobial properties. Research on Japanese forest bathing called shinrin-yoku confirms that plant aerosols keep us healthy.
Thyme is known as an upper respiratory aid.
History of Thyme
Thyme has a deep connection to our fuzzy buzzing friends, bees. Burning thyme in your house was believed to help get rid of insects, and it was also used as a fumigator for early beekeeping in Rome. The herb is a favourite among bees and was used as a sign to determine the quality of the honey that year. Later in the Middle Ages, women would also embroider a bee and thyme together on scarves, which they gifted to knights.
This gifting practice stemmed from thyme representing courage and respect. Roman soldiers would exchange sprigs of thyme and bathe in it in an effort to be more courageous.
In addition to ridding the house of insects, they would also burn the herb to help purify their homes and to conjure courage. The botanical name, thymus, is tied to the Greek word thymos, which represents strength, courage, spirit, and anger.
In the 19th century, dentists used certain constituents of thyme to treat oral abscesses and inflammation. Thyme was used in ancient times medically for embalming practices as well as lung and respiratory support.
Of course, the thyme herb is a cooking staple in stews, poultry, stuffing, marinades, dressings, and baked goods. It was also used to keep bacteria from growing in meat and vegetables before refrigeration was invented.
Thyme is also tied to a hint of whimsy. The Victorians believed that a patch of thyme found in the woods meant that fairies danced and lived there. Areas of thyme were believed to hold fairy houses and were home to fairies who helped tend the garden. Shakespeare reinforced this reference in A Midsummer Night’s Dream, where Titania the Fairy Queen’s shelter is “a bank where the wild thyme blows…” If growing thyme brings fairies to my garden, you can count me in!
Thyme has been a herbal staple for centuries.
Thyme Benefits for Health
As mentioned above, thyme’s benefits are numerous and impressive. Here are just a few ways this herb can aid your health.
A Respiratory Aid
Throughout history and still to this day, thyme is well known as a respiratory aid. Thymol, the primary chemical constituent of thyme, is antispasmodic, antimicrobial, and an expectorant.
The herb is commonly used for breathing difficulties as it works as a bronchodilator and an anti-inflammatory agent. It can be a helpful aid for chronic lung and respiratory problems and has a soothing effect on sore throats for laryngitis and tonsillitis.
Historic uses for it include asthma, shortness of breath, and whooping cough. Today’s research has yet to prove that thyme can be beneficial to asthma, but more research is underway to confirm its traditional use in this area. Current studies suggest that it could help decrease inflammatory responses and allergic varieties of asthma.
Traditional Chinese medicine also reinforces the use of thyme for the respiratory system. The lungs, spleen, and stomach are considered meridians for thyme. The warming effect of thyme on the lungs helps to clear congestion, phlegm, asthma, and tuberculosis, and supports the system during the cold season.
The traditional use of tea (with a recipe at the end of this post!) is a great way to utilize these healing properties of thyme.
Many use thyme tea as a primary way to enjoy its respiratory benefits.
Digestion Aid
Thyme is also widely known as a powerful herb for the digestive system. Thymol improves digestion, relaxes the smooth muscles of the intestinal tract, and can help prevent menstrual cramps. Thyme is a carminative, meaning it dispels gas and is also antispasmodic. Because of its action on relaxing smooth muscles of the intestinal tract, it makes a great digestive aid and can be helpful for colic, gas, and spasms.
The warming effects of thyme can also help to warm up cold intestines and can improve appetite. It stimulates the movement of blood, oxygen, and energy to the digestive system, which is how it helps to combat bloating, gas, and upset stomachs. As mentioned above, it is also connected to the spleen and stomach meridians in traditional Chinese medicine.
More Thyme Benefits and Uses
In addition to helping us breathe and digest, thyme is also widely used to protect against infections. The thymol in thyme has many benefits as it is an antioxidant and has antibacterial, antimicrobial, antifungal, and wound healing properties.
Traditional Chinese Medicine uses thyme to aid colds, skin infections, and parasites to help support immunity against infections. Dentists of the 19th century also had it right, as it is still used in dentistry for the treatment of cavity infections due to its antimicrobial actions.
Thyme has a warming effect, and thyme essential oil can feel very irritating to the skin. However, the herb is much milder and safer than the thymol isolation. Its warming effect makes it a great addition to joint and muscle liniments and salves, or for cleansing cuts and wounds. Its strong antifungal properties also make thyme effective for fungal conditions on skin and nails.
Thyme is also a nervine, meaning it can help to calm the nerves. It works best when used to treat chronic fatigue, melancholy, tension, anxiety, and mental and physical exhaustion. The herb has also been used as a mood balancer. It can be both stimulating and relaxing, bringing the body back to proper balance.
It should be noted that thyme may not be appropriate for pregnant women due to its traditional use as an emmenagogue.
Thyme has antibacterial, antimicrobial, antifungal properties.
How To Grow Thyme
Botanical name: Thymus vulgaris Family: Lamiaceae USDA Zone: 4 to 11 Height: 12 to 18 inches Spacing: 18 to 24 inches Light: Full sun Water: Drought-tolerant. Average water needs. Water regularly. Do not overwater.
Thyme is fairly drought-tolerant, though it prefers temperate climates.
More Tips for Growing Thyme
Thyme is a low-growing perennial; a fragrant herb with a pungent, clover flavour. It has small, fragrant leaves and thin, woody stems. The culinary types are evergreen. There are many different varieties, and fresh or English thyme is most used in cooking.
Starting thyme from seed indoors is difficult. Growing thyme can be slow and difficult because germination is uneven. It’s easier to buy the plants from the store or take cuttings from a friend and then propagate your own cuttings over time. Plant in the garden near cabbage and tomatoes, or drought-tolerant plants. Growing thyme indoors beside rosemary works well because they have similar needs. Make sure the soil is well-drained.
Water deeply only when the soil is completely dry. Prune the plants in spring or summer to contain growth and mulch lightly for winter after the ground freezes. Divide plants every three to four years, as they will go woody over time and produce leaves with less flavour.
For the culinary artists or plain Jane home cooks, thyme is a great addition to your indoor herb garden. It takes well to being clipped often and can be used as a handy fresh herb at your disposal in the kitchen.
Thyme grows well in containers.
How To Harvest Thyme
To get the most thyme benefits from the plant possible, try to harvest before the herb flowers. This can be done any time during the summer if you’re growing outside in the morning after the dew has dried.
Cut off five to six inches of growth from the top of the head. You will want to leave behind the tough, woody parts of the plant.
Try to avoid washing the cleaner leaves, as it may remove some of the important essential oils. You can harvest two or more crops during the season. Keep the plant growing by continually trimming it, but leave a minimum of five inches so it will thrive.
Avoid harvesting the woody stems, instead opting for the top, frehs growth.
How to Dry & Store Thyme
Fresh is always best! The powerful oils in thyme are key to the herb. For fresh thyme, lightly wrap the plant in plastic and store it in the refrigerator for up to 2 weeks.
If you are going to be using dried thyme, it must be done so carefully to preserve the oils. Bundle the thyme with string and hang in a warm, dark, well-ventilated room out of direct sunlight. Alternatively, place the herb on a tray with wax paper and dry. Once dried, store in a clean, sterilized, airtight container for up to two years. Crush the herb just before using.
Both fresh and dry herbs should be covered in storage to help retain the oils. The more oil, the more powerful and useful your thyme will be!
How to Use Thyme – 3 Recipes
Thyme is such a great addition to your herbal medicine cabinet. There are many ways to utilize the powerful properties in thyme, and I have detailed a few of my favourites below. As with any herb, be sure to proceed with caution and consult your primary health care provider before using thyme.
How do you use thyme? Let me know in the comments down below how you utilize this amazing herb.
Soothing Digestive Thyme Tea
The traditional use of thyme tea (with a recipe at the end of this post!) is a great way to utilize these healing properties of thyme.
Cook Time5 minutesmins
Total Time5 minutesmins
Course: Drinks
Cuisine: Herbal remedy
Keyword: tea, thyme
Servings: 1cup
Calories: 6kcal
2tspdried thyme
1cupboiling water
Place herbs in a tea infuser.
Pour boiling water over top and let steep.
Drink up to 3 times a day. Avoid during pregnancy.
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.
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.
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.
How to Make Short Ribs in a Slow Cooker
A crockpot makes short ribs so easy; they practically cook themselves.
In a skillet, brown the ribs and soften the onions.
Transfer ribs and onions to a slow cooker with the rest of the ingredients (recipe below).
Cook on low for 7-8 hours, then remove ribs and veggies.
Skim the fat off the drippings into a saucepan and make gravy.
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.
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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 minutesminutes
Cook Time 7 hourshours
Total Time 7 hourshours20 minutesminutes
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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.
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.
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!
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.
How to Cook Cornish Hens
Brush the hens with oil and season. Tuck wings under the bird and place them on a pan. Arrange vegetables around the cornish hens.
Bake, uncovered according to recipe directions below.
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!
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
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Roasted Cornish Hen
Roasted Cornish hen is tender and juicy with a crispy, golden-brown skin.
Prep Time 20 minutesminutes
Cook Time 55 minutesminutes
Rest Time 10 minutesminutes
Total Time 1 hourhour25 minutesminutes
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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.
Chicken and dumpling soup is a wholesome and heartwarming hug in a bowl.
This one-pot chicken dumpling soup has tender chunks of chicken and veggies cooked in a seasoned broth with fluffy dumplings for a cozy meal that’s on the table in minutes.
This homemade recipe is a cozy soup with drop dumplings.
It’s easy to make and tastes like it’s been simmering for hours.
Make a double batch and enjoy all week for easy dinners and lunches as the flavors will continue to blend.
Chicken: I use boneless chicken thighs since they stay nice and juicy. You can replace them with chicken breasts or rotisserie chicken. If using cooked chicken, add it to the soup just before adding the dumplings.
Vegetables: Onions, carrots, and celery are known as ‘mirepoix’ in a professional kitchen and create a savory base for soups, stews, and sauces, including this dumpling soup.
Broth: Chicken broth is seasoned with homey flavors and herbs and thickened with a bit of flour.
Dumplings: These easy dumplings come together in minutes and are easy to make with basic ingredients. Feel free to add herbs or cheddar to change them up.
Variations
Wide egg noodles, rice, diced potatoes, bowtie pasta, or frozen tortellini are great alternatives to dumplings and can be added in Step 3.
A frozen bag of mixed veggies saves tons of prep time and can be tossed in you don’t even have to thaw it first!
Make an extra creamy soup by using canned cream of chicken, celery, or mushroom soup if desired.
How to Make Chicken Dumpling Soup
Brown the chicken according to the recipe below.
Soften the onion, add the remaining ingredients, and simmer.
Once the veggies are tender, drop bits of dumpling dough into the simmering soup and cook until cooked through.
Stir in peas, and enjoy!
Holly’s Tips
For a thicker soup, make a slurry, with a 1:1 ratio of cold water and cornstarch. Add to the simmering soup until it reaches the desired thickness.
To keep the dumpling dough from sticking to the spoon, dip the spoon into the boiling soup before scooping the dough.
Storing Chicken Dumpling Soup
Keep leftover chicken and dumpling soup in an airtight container in the refrigerator for up to 4 days. Store the dumplings separately.
Freeze chicken soup and dumplings separately in freezer bags for up to one month. Dumplings should be tossed in a little flour so they don’t stick together as they freeze.
Cozy Chicken Soups and Stews
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Chicken Dumpling Soup
Chicken dumpling soup is a savory and hearty dish made with juicy chicken thighs and plenty of vegetables.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
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In a large pot or Dutch oven, brown the chicken in 1 tablespoon olive oil over medium-high heat—it doesn’t have to be cooked through. Transfer to a bowl and set aside.
Add the butter and onion to the pot and cook for about 3 minutes or until slightly softened. Stir in 3 tablespoons of flour, poultry seasoning, thyme, and ¼ teaspoon each salt & pepper. Cook while stirring for 2 minutes.
Gradually add the broth to the pot, stirring until smooth after each addition. Add the chicken with any juices, carrots, and celery. Bring to a boil, reduce heat and simmer covered for 12 minutes.
Meanwhile, to make the dumplings, in a medium bowl, whisk flour, baking powder, and salt. Use a fork to mix in the cold butter until small crumbs form. Add the milk and combine with a spoon.
Remove the lid from the soup. Stir in peas if using. Scoop small spoonfuls of dough on top of the soup to form 16 dumplings. Cover and cook for an additional 4 to 7 minutes or until the dumplings are cooked through.
Garnish with parsley if desired.
To thicken further, combine 1 tablespoon of cornstarch with 1 tablespoon of broth. Whisk to combine. Transfer the dumplings to a bowl with a slotted spoon and whisk the cornstarch mixture into the simmering soup until thickened.
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.
How to Make Pork Steak
Pork steaks are an easy weeknight dinner that’s ready in minutes!
Sear seasoned steaks in a skillet, then transfer to a pan and oven roast. (Recipe below.).
In the same skillet, make the sauce with garlic, butter, chicken broth, and cream.
Simmer the sauce until slightly thickened.
Spoon sauce over pork steaks and serve.
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.
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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 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
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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.
This easy corn chowder recipe tastes like it’s been simmering all day, but it’s ready in minutes!
Sweet corn and smoky bacon are simmered in a rich and creamy broth with tender potatoes, onions, and celery for a comforting and cozy chowder.
It combines fresh (or frozen) corn with staple ingredients for a delicious chowder.
Corn chowder is comforting and wholesome for a quick meal anytime.
This versatile recipe is perfect for tossing in leftover chicken or veggies from the fridge.
Double up the recipe, it reheats well for quick meals.
Ingredients for Corn Chowder
Corn: Fresh, canned, or frozen corn can be used and makes this chowder sweet and flavorful along with the celery. If using frozen, add a few minutes to the cooking time.
Potatoes: Potatoes make this chowder thick, creamy, cozy, and filling.
Bacon: Bacon adds a smoky flavor and a little crispy crunch.
Broth: Buy or make your own chicken broth. Broth combined with the milk and cream add a velvety consistency with savory flavor.
Variations
To make a seafood chowder add shrimp or crab, a dash of homemade Old Bay seasoning, and a little Tabasco.
Sweet potatoes add healthy fiber and nutrients, but you can also use a can of drained and rinsed cannellini beans if desired.
Diced ham or slices of summer sausage are great options in place of bacon.
How to Make Corn Chowder
Fry bacon until crisp, remove, and drain. Saute onion and celery until tender.
Simmer potato, seasonings, and broth. Stir in corn, milk, and cream and simmer until thickened.
Blend some of the soup and return it to the pot. Garnish (recipe below) and serve.
Serving Suggestions
Storing Leftover Corn Chowder
Keep leftover corn chowder in a covered container in the refrigerator for up to 3 days. Reheat portions on the stovetop or in the microwave.
To make in advance and freeze, prepare the recipe as indicated, but omit the dairy. Defrost in the refrigerator and reheat on the stovetop. Once the chowder is simmering, stir in the milk and cream.
So Many Savory Soups
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Corn Chowder Recipe
This creamy corn chowder recipe combines crispy bacon, tender potatoes, and sweet corn in a rich, flavorful broth, perfect for a comforting and hearty meal.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
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In a skillet, cook bacon until crisp. Set aside to drain, reserving 2 tablespoons of drippings.
In a large pot, heat the reserved drippings. Saute onion and celery over medium heat until tender, about 5 minutes.
Add potato, thyme, bay leaf, pepper, and chicken broth. Bring to a boil, then reduce heat, cover, and let simmer for 8 minutes or until potatoes are tender.
Add corn and simmer for 2 to 3 minutes for fresh corn, or 5 to 6 minutes for frozen corn.
Whisk together milk and cream, and add it to the soup mixture. Bring to a boil, stirring constantly. Reduce to a simmer for 2 minutes to thicken. Remove bay leaf and discard.
Remove 2 to 3 cups of soup and blend. Stir blended mixture back into the soup.
Remove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.
Store leftover corn chowder in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. To freeze, prepare without dairy. Defrost, reheat, and add dairy when simmering.
This oven roasted zucchini recipe brings out the natural sweetness and tenderness of the zucchini.
Light and lemony-seasoned strips of zucchini strips are oven roasted until they’re tender with crispy edges. Perfect for healthy snacking.
Adding garlic and thyme makes it savory with a hint of lemon.
Cooking at the right temperature makes them perfectly golden and tender.
Only a few minutes in the oven makes them so quick and convenient.
They are a zesty and herb-infused side dish that pairs perfectly with most mains.
Ingredients For Roasted Zucchini
Zucchini: Look for zucchini squash (sometimes named summer squash) that are firm and free of soft spots or tears in the skin. If you have one, a mandolin helps make perfectly uniform strips. If using larger garden zucchini with a tougher skin, the skin can be peeled before cutting.
Seasonings: Punch up the zucchini seasonings with extra garlic, garlic powder, black pepper, red pepper flakes, chili powder, or a homemade Italian seasoning.
Variations
Add other veggies like quartered mushrooms, chunks of red onions, carrot coins, or potatoes to the bowl in Step 2.
Add a sprinkling of parmesan cheese or feta near the end of the cooking time.
Omit the thyme and add other fresh herbs like basil, dill, cilantro, or parsley.
How to Roast Zucchini
Oven roasted zucchini is a light and flavorful snack or side that’s ready in minutes.
Slice zucchini (recipe below).
Toss zucchini spears with the remaining ingredients.
Keep leftover roasted zucchini fries in an airtight container in the refrigerator for up to 3 days. Reheat them under the broiler or in an air fryer.
Zucchini can be frozen, but once thawed, they will not be as firm. But you can add them to an egg roll in a bowl or a veggie stir fry.
More Zucchini Recipes
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Easy Roasted Zucchini
Easy roasted zucchini makes a tender herb infused side dish with a hint of tanginess.
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
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Preheat oven to 400°F. Line a baking tray with parchment.
Wash zucchini and cut into fries. Zest and juice the lemon.
In a large bowl toss together the zucchini, olive oil, garlic, thyme, 1 teaspoon of lemon zest, salt, and pepper. Spread in an even layer on the baking tray.
Bake until tender and slightly golden, about 15 minutes. Remove from oven; drizzle with 1 tablespoon lemon juice, gently toss, and bake for an additional 2-3 minutes.
Leftovers will keep an airtight in the refrigerator for up to 3 days.
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.
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.
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.
How to Make Steak Marinade
Get juicy and tender steak every time with this easy marinade.
Combine all ingredients in a bowl or freezer bag (per recipe).
Add the meat and marinate for at least 1 hour or up to 4 hours (longer for tougher cuts).
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!
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
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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 minutesminutes
Cook Time 5 minutesminutes
Marinate Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
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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).
Too often pathway gaps are neglected and become a home for weeds. But where some may see awkward spaces between stepping stones, I see potential. Plants between pavers can soften hard lines, adding a lush, living element to a design.
It’s relatively simple to fill the cracks between pavers with creeping plants that will stay low, won’t mind being squashed a bit, and may even be fragrant. Ground cover can triumph over weeds, too. Read on for everything you need to know:
How do you choose a ground cover to grow between pavers?
Above: White blooming Isotoma grows in a pathway, framing pavers with texture and color in a California garden designed by Elizabeth Everdell. Photograph courtesy of Everdell Garden Design.
As a landscaper, I routinely feel like a boss on the plant employee search, hunting for highly qualified plant candidates for the position of ground cover. Listed below is my required criteria:
Height: A plant should be low growing, raging in height from basically flat to 2 inches tall. Anything taller could be trip pedestrians and make the pavers look as if they are sinking, even drowning. Rule of thumb: the larger the scale of the pavers, the taller the filler plants can be.
Foliage: The ground cover should be vigorous (but not invasive) and dense like a carpet to smother competing weeds and cooperatively traverse the spaces for continuity.
Above: Photograph by Matthew Williams for Gardenista. Cotulaleptinella ‘Platt’s Black’ (dollhouse fern) grows densely and has a shallow root system, which makes it ideally suited to creeping between stones to fill cracks. See more of this garden in our Gardenista book.
Hardiness: A plant that grows between pavers should be tough and durable to withstand occasional trampling by foot or paw.
No-Fuss: Ground cover plants for pavers must require as little maintenance as possible. A total given.
Design: The ground cover needs to meet the design needs of foliage color, texture, and form. The choice also should complement the colors and textures of the pathway material rather than compete with it, and be congruent with the current landscape theme.
What are the best plants to grow between pavers?
The options below are by no means the only ones, just some of the popular ones, and you have different options depending on whether your path basks in sun or hides in shade.
Above: Different varieties of thyme such as ‘Minimus Russetings’ and ‘Purple Carpet’ soften the pavers in this Brooklyn rooftop garden. Photography by Marni Majorelle. For more, see Brooklyn Oasis: A City Roof Garden, Before & After.
Full Sun:
Creeping thyme (Thymus spp): Considered one of the finest ground covers for filling in between flagstones. It meets all of the criteria of a good plant employee. This petite herb comes in many varieties, all with tiny, rounded fragrant leaves in shades of dark green, lime green, and even yellow with a white edging. Elfin or woolly thyme are especially good varieties that will grow in difficult soils, stay flat and are frighteningly easy to grow.
Dymondia (Dymondia margaretae) is a good alternative. Its phenomenally flat, tidy appearance bears slender leaves that are green on top and gray underneath. A slight upward curl on each leaf edge provides a frosted, two-tone look and it occasionally bears small yellow daisy flowers.
“You have to be a tough to be allowed in.” Lindsey Taylor is explaining how she decides which plants to grow in her cinderblock garden, which is located in an old mechanic’s lot that she’s transformed into a thriving urban garden in Newburgh, NY. “I don’t have a lot of time to care for it, so it’s a bit of a survival of the bullies,” she continues. “Drought-tolerant is important—no heavy drinkers. And I have a thing for tall plants and umbels. If you’re an umbel, you get a free pass!”
Ornamental grasses and deep-rooted prairie plants like rattlesnake master make appearances, as do seasonal blooms: bulbs in early spring, poppies and valerian and lots of self-sowers like Ammi majus, Orlaya, Nigella, Scabiosa, Clary sage, Verbascums, and Asters for the fall. They’re all contained (barely) in raised cinderblock beds, a nod to the squat cinderblock garage on the property. On the other side of the garden is a a three-story brick factory that’s now home to Atlas Studios, a compound for creative professionals co-owned by Lindsey’s husband. (See Industrial Revival: Atlas Repurposes a 1920s Abandoned Factory into a Creative Hub.)
“Aesthetically it made sense to use the cinderblocks to create raised beds, and the cost was right. We already had a lot of cinderblocks in the yard,” she notes. ” And the raised beds are very functional as they help to keep dogs out of the planted areas.”
The beds keep the rowdy plantings in check, too. “I like a bit of madcap-ness in my garden. Plants are allowed to mingle but the clean edges of the cinderblocks and the groomed gravel paths (I try to keep them tidy) help hold it all together, like a wonderful huge crazy wild arrangement.”
Above: The cinderblock garden abuts the parking lot for Atlas Studios. Lindsey purposely chose higher-than-normal raised beds and tall plants so that the garden can be admired from inside the building.
Above: Lindsey working in the garden. In these beds are Valerian, Russian sage, Mexican feather grass, Guara, Verbascum, and plum poppies. “I weed selectively—after a rain is easiest. I let certain plants like Orlaya, bronze fennel, and Nigella stay, but I consider how much I leave. You don’t want to leave it all or you’d just have a mess.”
Skip store-bought and make Homemade Za’atar yourself! Dried thyme, sea salt, sumac and sesame seeds is all you need to whip up this homemade spice blend. It’s great in marinades, salad dressings and sprinkling onto of hummus. This recipe yields 5 tablespoons.
There’s a dozen or so ways you can prepare za’atar. There is the oh-so-convenient way via spice grinder. Or you could get an upper arm workout on your 18-ton mortar and pestle. And by 18-ton I really mean 8 pounds. It all feels the same.
This Middle Eastern spice blend tastes amazing in and on just about anything. If you haven’t tried it yet, what are you waiting for? One of my favorite ways to use za’atar is to mix it with olive oil and toss pita chips in just before baking, on top of hummus, tossed with veggies or use it to marinate chicken pieces and roast or grill until tender, juicy perfection. You get the drift. Google-search it and you’ll no doubt find a plethora of ways… or you could just wait and check back to this here blog in a few days.
Two Make This Homemade Za’atar You Will Need:
dried thyme
flaked sea salt
ground sumac berries (dried)
and sesame seeds
I’ve also seen herbs like oregano and savory used as well. But we’re sticking to the basics, man.
What Are The Best Spices For Making Your Own Seasonings and Spice Blends?
There’s no right or wrong brand. I will first say, buy what you can afford. However, not all spices are created equal as you tend to get what you pay for. Currently I use Morton & Bassett (not sponsored) because I find their spices to be top notch in texture, color and flavor. I love and respect what their company stands for not only with charitable work but also quality control. With that said some other wonderful brands I’ve used over the years are Simple Organic, Frontier Co-op and Penzys.
Place the 2 tablespoons dried thyme and 1 teaspoon flaked sea salt into your mortar. I found mine at HomeGoods for 12 bucks and I’ve had it for years!
Use the pestle, smashing and grinding the salt into the thyme until it’s nearly dust.
Next add the ground thyme and salt in a jar with 2 tablespoons sumac and 1-1/2 tablespoons toasted sesame seeds. I purchased my sumac at Penzy’s but it also can be found in specialty markets and online.
Finally stir to combine. That’s it!
I store this in an air-tight container for a couple of months at least. Glass is best and I use squatty jars with a tight fitting lid for all of my homemade spice blends.
What are your favorite ways to use za’atar? This inquiring mind wants to know!
For More Homemade Seasonings and Spice Blends Click Here!
Enjoy! And if you give this Homemade Za’atar recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 5tablespoons
Homemade Za’atar
Skip the store-bought stuff and make Homemade Za’atar yourself! Dried thyme, sumac and sesame seeds is all you need to whip up this homemade spice blend. It’s great in marinades, salad dressings and sprinkling onto of hummus. This recipe yields 5 tablespoons.
Prep Time: 5 minutesmins
Total Time: 5 minutesmins
2tablespoonsdried thyme
1teaspoonflaked sea salt
2tablespoonsground sumac
1½tablespoonstoasted sesame seeds
Add thyme and sea salt to your mortar, using your pestle to grind it finely.
Add the ground thyme and salt with the sumac and toasted sesame seeds into a jar, stir to combine.
Store in an airtight container for up to 2 months.
CrockPot Beef Stew is a favorite slow cooker meal.
This hearty slow cooker beef stew recipe cooks tender chunks of beef, carrots, and potatoes in rich brown gravy.
Ingredients for Crockpot Beef Stew
Beef – The best beef for beef stew is chuck steak or chuck roast. Chuck is a flavorful cut of beef from the shoulder and front end of the animal. If you don’t have chuck, stew meat works well in this recipe too.
Broth – Use regular beef broth or beef stock (not reduced sodium) for the best results. The broth or gravy in this recipe adds vegetable juice (like V8), rosemary, and thyme. Replace the vegetable juice wiht 2 tablespoons of tomato paste if desired.
Vegetables – This crockpot stew recipe uses carrots, potatoes, and celery. Any variety of potatoes can be used, red potatoes or Yukon golds do not require peeling. You can add extra vegetables like turnips or mushrooms if you’d like.
While it’s optional, red wine adds great flavor to this beef stew recipe. Replace one cup of beef broth with dry red wine, such as Cabernet Sauvignon or Merlot and use it to deglaze the pan you used for browning the meat.
How to Make Crockpot Beef Stew
I love a classic beef stew recipe, but the slow cooker makes it easy to prepare ahead of time and lets it cook while I’m going about my day.
Brown Beef: Toss the beef in the flour-garlic powder mixture to coat per the recipe below, and brown in batches. Don’t crowd the pan.
Soften Onion: Sauté the onion in the same pan. Use a bit of broth or red wine to help deglaze and add any brown bits to the crock pot.
Slow Cook: Add everything to the slow cooker (I use a 6qt crockpot) and cook until the beef is tender. Stir in peas before serving.
This is the best slow cooker beef stew recipe since it’s a set-it-and-forget-it meal. Cook it on high for 4-5 hours or on low for 8-9 until the meat is tender. If needed, you can leave it on warm for an additional hour or so.
How to Thicken Beef Stew in the Crock Pot?
I use a cornstarch slurry (equal parts cornstarch and water) and add it at the end. Allow it to cook for about 10 minutes after adding the slurry to remove any starchy flavor.
Can You Freeze Beef Stew?
Crock Pot Beef Stew freezes really well, so make plenty for those quick-fix meal nights. Leave about an inch of headspace for expansion in plastic containers, and the stew will keep for 4 months in the freezer.
Slow Delicious Beef Recipes
Chunks of chuck roast are delicous when cooked low and slow until fork tender. Here are a few other favorite recipes.
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Crock Pot Beef Stew
Crock Pot Beef Stew is loaded with tender chunks of beef, veggies, and potatoes in a rich and flavorful broth!
Prep Time 20 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours20 minutesminutes
In a medium bowl, combine flour, garlic powder, 1 teaspoon of salt & ½ teaspoon of black pepper. Toss the beef in the flour mixture.
Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Add the beef and brown in batches, about 2 minutes per side. Place the beef in the bottom of a 6qt slow cooker.
Reduce the heat to medium and add 1 tablespoon of olive oil to the pan. Add the onion and cook until tender. Add the onion to the slow cooker.
Add 1 cup of beef broth (or red wine per the recipe notes below) to the pan and scrape up any brown bits with a spatula.
Add the broth to the slow cooker along with the remaining 3 cups of broth, potatoes, carrots, celery, vegetable juice, Worcestershire sauce, rosemary, thyme, and pepper.
Cook on high 4-5 hours or on low 8-9 hours or until beef is tender.
Mix the cornstarch with 2 tablespoons of water. Stir into the stew a little bit at a time to thicken (you may not need all of the cornstarch mixture). Stir in peas.
Cover and cook for 10-15 minutes or until thickened and heated through. Season with salt & pepper to taste.
Browning: Brown the beef in small batches without overcrowding the pan. If the pan is too full, the beef will steam instead of browning. Browning the beef adds extra flavor to the stew. *Broth: 1 cup of red wine can be substituted for 1 cup of beef broth. If using red wine, add it to the pan after searing the beef to deglaze. Let it simmer in the pan for about 1 minute before adding it to the slow cooker. Peas/Beans: If you add fresh green beans in place of peas, they will need about 45 minutes to cook. Frozen peas just need to be heated through, they can be added during the last 10 minutes of cooking. Potatoes: Any variety of potato can be used in this recipe. Red potatoes, Yukon golds, or baby potatoes do not require peeling and hold their shape better. Baking or Russet potatoes should be peeled. Leftovers: Leftover beef stew can be stored in an airtight container in the refrigerator for up to 4 days. Freeze for up to 4 months – thaw overnight in the fridge, and reheat on the stove-top.
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.
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.
Useleftover meat, veggies, gravy, or mashed potatoes.
This dish freezes and reheats beautifully!
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.
How to Make Shepherd’s Pie
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!
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.
Add Sauce: Stir in the seasonings and sauce per the recipe below. Stir in the veggies.
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.
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.
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.
St. Patrick’s Day Favorites
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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 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
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.
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!
Vegetables – I use fresh veggies like carrots, celery, and onion but you can skip the chopping and stir in 2 cups of frozen mixed vegetables in addition to the frozen peas. If you have leftover cooked/roasted vegetables, they can be added to this recipe.
Cream Sauce – The sauce for this recipe is made with half and half and chicken broth and thickened with all-purpose flour. Poultry seasoning adds flavor, you can stir in additional seasonings like garlic powder or add fresh herbs.
Pastry: Make a flaky homemade pastry from scratch, or keep it quick with prepackaged pie crust dough.
How to Make Chicken Pot Pie
Prepare the dough: If making homemade pie dough, prepare the dough. Line a deep dish pie plate and refrigerate.
Prepare the filling: Cook the vegetables and seasonings in butter (per the recipe below). Stir in flour. Stir in cream and broth and once thickened add the chicken, potatoes, and peas.
Assemble Pie: Transfer the chicken pot pie filling into the prepared crust. Add the top crust and seal.
Bake: Bake until the crust is golden brown.
Holly’s Tips for Perfect Pot Pie
For a glossy, golden surface, brush the dough with an egg wash before baking.
Roll the top crust and seal the edges by folding the excess dough under. Cut small slits in the top to allow steam to escape.
Place foil around the edge of the pie to prevent the crust from overcooking or burning.
Allow enough time for the pie to cool so it thickens up a bit before serving.
Reheating and Freezing
Make ahead: This recipe can be made ahead of time. Prepare the filling and refrigerate for up to 2 days. Fill pastry-lined pans and bake as directed, allowing extra time if the filling is chilled.
Freezing: This easy chicken pot pie is a great freezer meal and can be assembled and frozen. Thaw in the refrigerator and then bake as directed adding about 10 to 15 minutes to the cooking time. Lightly cover the crust with foil if it browns before the filling is heated through.
Reheating: Chicken pot pie can be reheated in the oven or microwave, although the crust will soften in the microwave and won’t be flaky and crisp. Pot pie can also be warmed in the oven at 350°F until heated through.
More Cozy Chicken Recipes
Did you make this Chicken Pot Pie Recipe? Leave us a comment and a rating below!
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Homemade Chicken Pot Pie
Classic Chicken Pot Pie is loaded with chicken and vegetables in a creamy sauce, topped with a flaky crust, and baked until golden!
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Rest Time 10 minutesminutes
Total Time 1 hourhour30 minutesminutes
Preheat oven to 400°F.
In a small saucepan, add diced potatoes and cover with water. Bring to a gentle boil over medium-high heat and cook covered until potatoes are tender, about 10 minutes. Drain well.
In a separate saucepan, melt butter over medium heat. Add onion, garlic, poultry seasoning, and thyme. Cook until softened, about 3-4 minutes.
Add carrots and celery and cook until tender, about 5-6 minutes more. Stir in corn. Sprinkle flour over the vegetables and cook for 1 minute.
Gradually add the chicken broth and half and half, whisking until smooth after each addition to prevent lumps. Once all of the liquid is added bring to a boil and let boil while stirring for 1 minute.
Stir in the drained potatoes, chicken, and peas and cook for 1 minute more. Stir in parsley. Taste and season with salt and pepper.
Roll out the pastry crust and place it in a 9-inch deep-dish pie pan.
Pour the filling into the crust. Roll out the second pastry crust and place it on top of the filling. Crimp the edges to seal.
Whisk egg yolk with 1 tablespoon water and brush it over the pie crust. (Optional: Sprinkle with fresh herbs and/or a pinch of kosher salt if desired). Use a small knife to cut a few slits into the crust to allow steam to escape.
Bake 35-40 minutes. Cover the edges of the crust with foil during the last 15 minutes if needed to avoid over-browning.
Let the pie rest 10-15 minutes before cutting to thicken.
Cut slits in the pastry to allow to vent. Allow the pie to cool so it can set up a bit and isn’t runny. Brushing pastry with egg makes it shiny and golden. To Make Individual Pot Pies with Puff Pastry
Increase liquid (broth/cream) by ¼ cup.
Divide mixture over 6 oven-safe bowls.
Cut a sheet of puff pastry into squares large enough to overhang about 1″ on each dish.
Cut 4 slits in each piece to allow steam to escape. Drape puff pastry over bowls. Beat egg yolk with 1 tablespoon cream and brush over pastry.
Bake 25 minutes or until golden. Rest 5-10 minutes before serving, filling will be very hot.
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.
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.
How to Make Breakfast Sausages from Scratch
Using your hands, combine all of the seasonings with ground pork in a large bowl.
Cover and refrigerate for at least 2 hours or overnight.
Divide the mixture into 6 equal patties and fry in a hot skillet.
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!
4.95 from 35 votes↑ Click stars to rate now! Or to leave a comment, click here!
Homemade Breakfast Sausages
These breakfast sausages are perfectly seasoned and so savory!
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Chill Time 2 hourshours
Total Time 2 hourshours20 minutesminutes
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.
This Easy Stuffing Recipe will complete just about any meal!
Celery and onions are cooked with butter, herbs and seasonings. It’s all tossed with dried bread cubes and broth, then topped with a bit more butter and baked until hot and golden.
I love mashed potatoes, but homemade stuffing is easily my favorite thanksgiving side dish.
Ingredients for Stuffing
Bread – You can use almost any kind of dry bread for stuffing or purchase dry bread cubes. I prefer to use half white bread and half wheat bread and set them out to dry for a few days before making this stuffing recipe.
Celery/Onions – These add lots of flavor to this recipe and should be cooked in butter until tender.
Seasoning – Poultry Seasoning is my first choice for this turkey stuffing recipe. It is a blend of savory spices like sage, thyme, and rosemary and it adds delicious flavor to soups, stews, and casseroles. You can replace poultry seasoning with ground sage if needed.
Broth – Chicken or turkey broth adds moisture and the amount needed will vary based on the type of bread used and how dry it is. See the recipe notes for more details.
Additions – I think a simple classic stuffing recipe is the best stuffing recipe, so the add-ins are kept to a minimum however you can add shredded carrots, raisins, dried cranberries, or even cooked sausage.
Bread for Stuffing
The key to making this homemade stuffing recipe the right consistency is to ensure that the bread is really dry before adding broth. This allows it to soak up the broth (and flavor) without becoming soggy.
If possible, purchase the bread a few days (or even weeks) early, tear it or cut it into cubes, and let it dry for a few days on the counter. Any kind of bread will do (like sourdough bread or half cornbread), I most often use a combination of brown and white.
You can use dried bread cubes from the store, they’ll work just fine in this recipe although they may require a little bit of extra broth.
In a pinch, you can dry fresh bread cubes in the oven. Place them in a single layer at 300°F for about 10 minutes (be sure not to brown or toast it). If you dry fresh bread in the oven, you may need less broth.
How To Make Stuffing
I prefer to cook my stuffing in a casserole dish (which would technically make it dressing) or to make Crock Pot Stuffing. Cooking the turkey and stuffing separately ensures that they both reach the right temperatures without overcooking.
Make ahead – Stuffing can be made ahead of time and stored in the fridge in a casserole dish. Prepare the stuffing without baking and refrigerate up to 2 days in advance. You may need to add 5 to 10 minutes to the baking time.
Stuffing a Turkey – You can use this stuffing to stuff a turkey. Ensure that the stuffing has cooled in the fridge for at least 45 minutes.
Do not stuff the turkey until just before roasting or it can sit at an unsafe cooking temperature for too long. If stuffing a turkey, the center of the stuffing should reach 165°F as the drippings from the bird enter the stuffing.
To Make Ahead
Stuffing is a great side as it can easily be made ahead of time! Simply prepare as directed, cover tightly, and refrigerate for up to 48 hours.
To bake, remove it from the fridge at least 30 minutes before baking. Prepare as directed (you may need to add a few minutes extra if it’s still cold from the fridge).
How To Freeze Stuffing
Everyone loves turkey dinner leftovers. Turkey dinner stacks or hot turkey sandwiches are my personal favorite ways to enjoy them, but sometimes you can’t get to them by the time they will go bad. Fear not, as turkey stuffing freezes well! Just pop it in the freezer and it should last several months.
To reheat stuffing, pop it in the oven at 350°F for about 20 minutes with a little broth on it to keep it from drying out.
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Easy Stuffing Recipe
This classic stuffing recipe will complete just about any meal! Celery, onions, and butter are tossed with dried bread cubes, then topped with broth and baked until hot and golden.
Prep Time 15 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour10 minutesminutes
Preheat the oven to 350°F.
In a large skillet, melt the butter over medium heat. Add the onion, celery and poultry seasoning (and rosemary if using). Reduce the temperature to medium low and cook until tender, about 10-12 minutes. Cool slightly.
In a large bowl, combine the bread cubes, onion mixture, parsley and fresh herbs.
Pour 1 cup of broth overtop and toss the cubes. Add the remaining broth, a little bit at a time until cubes are moist (but not soggy) and gently toss. You may not need all of the broth. Season with salt and pepper to taste.
Place the bread mixture in a baking dish, dot with additional butter if desired, and cover.
Bake 35 minutes, uncover and bake an additional 10 minutes.
Herbs: Use a total of 1 tablespoon total of fresh herbs. If using rosemary in the herbs, cook it along with the onions/celery. Fresh herbs can be substituted with 1 teaspoon dry herbs (total). Bread: On average, you will need 13-16 slices of bread (can vary a bit by the type of bread) to make 12 cups. The bread should be measured after drying as you will lose about 20% volume once dried. If using purchased dried bread cubes, measure 12 cups of cubes. Drying Bread: Cut the bread into cubes and dry it on the counter for 2 to 3 days. Alternatively, place the bread in a single layer on a baking sheet and bake it at 300°F for 10 minutes or until dry. Cool before using. *Broth: Add the broth a little bit at a time. If drying bread cubes at home, you may need closer to 2 to 3 cups depending on the type of bread. If using purchased dried cubes, you may need closer to 3 to 4 cups of broth. Add a little bit and let it rest for a few minutes, then add a little bit more as needed. To Stuff Turkey: Stuffing must be cooled completely in the refrigerator for at least 45 minutes. Stuff the turkey just before cooking, do not stuff the turkey ahead of time. To Make Ahead: Prepare as directed without baking. Cover tightly and refrigerate for up to 48 hours. To bake, remove from the fridge at least 30 minutes before baking. Prepare as directed (you may need to add a few minutes of extra baking time if it’s still cold from the fridge).
This Italian Seasoning is a mixture of herbs and spices that will add delicious, savory flavor to your meals.
Use it in pasta sauce, marinades, or roasted veggies!
Ingredients in Italian Seasoning
Herbs: Basil and oregano are the base of this seasoning and provide great flavor, perfect for a wide range of dishes.
Aromatic: Garlic powder, rosemary, and thyme add a fragrant depth, enhancing the overall flavor of this DIY Italian seasoning blend.
Spice: Red pepper flakes add a very subtle bit of spice, add extra or skip it according to your tastes.
Optional additions: If you have them on hand, you can add one teaspoon marjoram, ½ teaspoon Onion powder, or ¼ teaspoon ground sage.
How to Make Italian Seasoning
Making your own Italian Seasoning is easy and allows you to adjust the flavors to your tastes. Many store-bought seasonings can be high in salt – this homemade version is salt-free and gluten-free (just double-check your dried herbs!). Additionally, making spice blends at home is often more cost-effective than purchasing pre-made versions.
Simply mix the spices in the recipe below and store it in a jar or an airtight container for up to 6 months. You can keep it longer since the spices are dried, but it will begin to lose flavor.
How to Use Italian Seasoning
This Italian seasoning recipe is so versatile, sprinkle it into spaghetti sauce or pizza sauce, use it to make Italian salad dressing or place it in spice grinder and garnish your favorite pastqa dishes!
Did you make this homemade Italian Seasoning? Be sure to leave a rating and a comment below!
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Italian Seasoning
This is the perfect blend of spices to add to soups, stews, and marinades.
Prep Time 5 minutesminutes
Total Time 5 minutesminutes
This recipe can be made in larger batches, to adjust the recipe, adjust the servings on the “print” page.
Fingerling potatoes brushed with garlic butter, seasoned with fresh herbs and roasted to golden perfection! This is a tried and true potato side dish in our house!
I adore fingerling potatoes, especially these rosemary and thyme fingerlings. They are creamy unlike Russet potatoes that are more starchy. I love how tender they are and while it doesn’t really do anything to the flavor, I also happen to love how little they are. They are just perfect for a delicious side dish.
What is a Fingerling Potato?
A fingerling potato is a small, stubby, finger-shaped type of potato. They are fully mature when harvested and should not to be confused with new potatoes.
Because they are low in starch, they are extra creamy inside. They have a very thin skin that doesn’t need to be peeled before cooking them, and they come in a variety of colors.
Can You Roast Fingerling Potatoes?
Fingerling potatoes are ideal for roasting. Their small size means they will roast up quickly and evenly.
Ingredients for Herb Roasted Fingerling Potatoes
You only need a few ingredients to make this potato recipe. Here is what you will need:
Fingerling Potatoes: You can buy multicolored fingerlings or all one color.
Olive Oil: used to roast the potatoes and make the outside crispy
Butter: also helps with the crispiness and adds flavor
Rosemary: strip the needles from the main twigs and finely chop the needles
Thyme: grab a twig of thyme by one end and then pinch the twig between your thumb and index finger and run your fingers in the opposite direction that the little leaves are growing and the leaves will pop right off
Garlic: the reason for garlic is always flavor, flavor, flavor
Kosher Salt: adds flavor
This is meant to just be an overview of the ingredients used in the recipe. The measurements of each ingredient can be found in the recipe card at the end of the post.
How to Make Roasted Fingerlings
Fingerling potatoes look like the potatoes you would get at a fancy restaurant, so they must be difficult to make, right? Wrong! They are so simple and here is an overview of the
Prep the oven and potatoes.
Melt the butter, then add the olive oil, herbs and salt and stir together.
Add the potatoes and stir until well coated.
Place the potatoes cut side down on a baking sheet and roast in the oven.
Flip the potatoes over part way through baking.
Remove the potatoes from the oven and top with the rest of the herbs.
Scroll down for the detailed instructions in the recipe card. You can also print and save the recipe there.
Tips for the Best Roasted Fingerlings
Try to keep the size of the potatoes the same so that they roast evenly.
Don’t crowd the pan. If the potatoes are too close together, they will steam rather than roast.
Set the oven to high heat. The high heat is what roasts the potatoes making the outside crispy and the inside smooth and creamy.
Line the pan with parchment or foil for easy cleanup.
What to Eat with Herb Roasted Fingerling Potatoes
I think we can all agree that potatoes are one of the best side dishes of all time. They are so good that they go with just about anything — deep fried and salty with a burger, shredded and held together with eggs in a breakfast casserole, sliced and drowning in creamy sauce and cheese with ham, etc. Here are a few ideas for main dishes to eat with these roasted fingerling potatoes:
Storage Tips
If you end up with some leftovers, store them in an airtight container in the refrigerator. They will keep for up to 5 days.
Reheat them in the microwave. They will lose some of their crispiness but will still be delicious.
I don’t recommend freezing roasted fingerlings. They lose their texture when they thaw and become really mealy.
What How These Fingerling Potatoes are Made…
Crispy on the outside, smooth and creamy on the inside and bold in garlic buttery herbaceous flavor…these roasted fingerling potatoes should be on the menu for your next holiday feast!
P.S. They are a stellar and easy addition to your random weeknight meal too!
More Potato Side Dishes:
Servings: 4
Prep Time: 10 minutesmins
Cook Time: 30 minutesmins
Total Time: 40 minutesmins
Description
Fingerling potatoes brushed with garlic butter, seasoned with fresh herbs and roasted to golden perfection! This is a tried and true potato side dish in our house!
Prevent your screen from going dark
Preheat the oven to 425.
Slice the potatoes in half and set aside.
1 Pound Fingerling Potatoes
Place the butter in a cast iron skillet or on a baking sheet and slide into the oven to melt the butter.
3 Tablespoons Butter
Remove the pan from the oven and add the olive oil, garlic, 3/4 of the herbs and salt. Stir and then add the potatoes and stir again.
