Tag: vinegar

10 Plant Partnerships That Will Triple Your Harvest (Gardeners Shocked!) –
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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.
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Gary Antosh

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November 2, 2025
The One Thing You Should Never Do When Cleaning with Vinegar

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I use white vinegar to clean my cutting boards, bathroom sinks, and toilets, and to erase soap scum from my glass shower doors, among many other things. I love that I don’t have to worry about the kids getting into it and that it can be used in so many different ways all over the home.

Using it on everything, I always thought of vinegar as having disinfecting properties — then, I paused to ask myself: Does white vinegar really disinfect surfaces? And does it actually kill bacteria and viruses? I did some digging to find out exactly how vinegar can, and should, be used around the home. Here’s everything you need to know.

The National Sanitation Foundation (NSF) puts it this way: “While vinegar does work as a disinfectant to some degree, it is not as effective as bleach or commercial cleansers when it comes to killing germs. If you are going to use vinegar as a cleanser, it’s important to decide whether your goal is to clean, or to disinfect.”

So, What’s the Difference Between a Cleaner and a Disinfectant?

Cleaners physically remove dirt, debris, particles, and some germs from surfaces. They may kill some germs, but not all. Disinfectants kill germs on contact, including harmful pathogens, viruses, and bacteria that could make you and your family sick.

You should be disinfecting frequently touched surfaces on a regular basis such as door knobs, light switches, desktops, remote controls, and smart phones.

Can Vinegar Be Used As a Cleaning Product?

However, you don’t want to use vinegar on surfaces like granite, marble, cast iron, or wood as its acidic properties can actually damage them. You should also never mix vinegar with bleach because it can create harmful, toxic fumes. (Your home should always be well-ventilated when cleaning regardless of what you’re using.)

Can Vinegar Kill Bacteria like E. Coli and Salmonella?

Good news! Yes, vinegar can kill salmonella, E. coli, and listeria, which is great for the kitchen as these bacteria are the cause for many food borne illnesses. However, it can’t kill viruses like COVID, so it’s always best to clean and then disinfect with another product or solution to make sure your surfaces are shiny and bacteria-free.

How to Choose a Disinfectant

Next, make sure you use the disinfectant properly. Finally, read and follow usage instructions for the specific cleaning product you’re using, which you can find on the label or online.

What Can I Mix With Vinegar to Disinfect?

If you’re looking to disinfect, vinegar should not be your go-to, but you can mix it with something that is. Mix vinegar with equal parts rubbing alcohol, since rubbing alcohol is a disinfectant, and you can even add a few drops of essential oil to make it smell a little nicer. While this is an easy mix, it’s typically best to clean with your vinegar solution first and then disinfect afterwards.

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Shifrah Combiths

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September 29, 2025
Paksiw Na Baboy
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Paksiw na baboy is a well-known Filipino dish. Its name comes from two Tagalog words: “paksiw,” which means “cooked in vinegar,” and “baboy,” which means “pork.” This dish usually uses pork belly or ribs, which are cooked slowly in vinegar, soy sauce, garlic, and bay leaves. The slow cooking makes the pork very tender and gives it a tangy, savoy flavor.
By: Vanjo Merano Leave a Comment Published: 9/18/24

This post may contain affiliate links. Please read our disclosure policy.

If you like lechon paksiw and are looking for a similar great tasting dish, try paksiw na baboy! It is comforting and flavorful. Served it with white rice for the best experience.

How to Cook Paksiw na Baboy
1. First, sear the pork until it browns. Continue until enough oil gets extracted.
2. Introduce the garlic into the mix, sautéing it for precisely one minute to release its aromatic essence. Then gradually pour in the soy sauce and water, allowing the mixture to reach a boiling point.
3. Next, add bay leaves and whole peppercorns to the concoction, covering the cooking pot securely. Adjust the heat to a gentle simmer and maintain for 30 minutes.
4. Moderate the heat setting, between low and medium, and incorporate the vinegar. Allow the mixture to reach a boiling state, stirring occasionally.
5. After that, add banana blossoms into the simmering pot. Adjust the heat to its lowest setting, and allow the ingredients to meld together for an additional 30 minutes.
6. Enhance the flavor profile by adding brown sugar and seasoning with Maggi Magic Sarap to taste. Present the paksiw na baboy piping hot.
7. Share and savor!
How to Serve Paksiw na Baboy

This dish is best served warm and is traditionally enjoyed with steamed white rice, which helps balance the tangy and savory flavors of the dish. The mild flavor of the rice complements the tangy sauce. Savor this delightful meal, enjoy every bite, and let the comforting flavors of Filipino cuisine wrap you in warmth!

Origins And Purpose Of Paksiw

The origins of paksiw can be traced back to the need of Filipinos for preserving food in the Philippines’ tropical climate, where refrigeration was not always available. Vinegar acts as a natural preservative and a tenderizer. It helps to keep the meat safe to eat for longer periods. This method became popular for cooking various types of meat, including pork, as it adds a distinctive tangy kick and makes the meat tender. Over time, paksiw evolved into a beloved part of Filipinos, with recipes passed down through generations. This cooking style not only preserves food but also enhances its taste, making it a staple in many Filipino households.
Paksiw na Baboy Ingredients

In the Philippines, a dish that’s both sour and tasty is often funnily referred to as “asim-sarap,” with “asim” meaning sour and “sarap” meaning delicious. Check out the ingredient list below and make your own asim-sarap paksiw na baboy!

2 lbs. pork belly, sliced into cubes — Pork belly is the main ingredient and provides a rich, fatty flavor that becomes tender and flavorful when slow-cooked in the sauce.

1 head garlic, crushed — Crushing the garlic helps release its essential oils, enhancing the overall taste.

4 tablespoons soy sauce — Soy sauce adds depth of flavor and a salty, umami taste to the dish. It also contributes to the dark color of the sauce.

1 cup water — Water helps to create the cooking liquid for the sauce, ensuring the pork is properly simmered and tender.

6 tablespoons white vinegar — White vinegar provides the characteristic tanginess of paksiw na baboy, helping to tenderize the pork and balance the flavors of this Filipino dish.

¼ cup brown sugar — Brown sugar adds a touch of sweetness to balance the sourness of the vinegar and enhances the overall taste profile of our paksiw na baboy.

100 grams banana blossoms — Banana blossoms add a unique texture and mild aroma to the dish. They are usually soaked in water before cooking to soften them.

3 pieces dried bay leaves — Bay leaves infuse the dish with a subtle, herbal aroma during the cooking process.

1 tablespoon whole peppercorn — Peppercorns for a spicy kick and added depth of flavor. They are left whole to infuse their flavor without overpowering the dish.

4 grams Maggi Magic Sarap — A seasoning blend for extra boost of umami and deliciousness
Shelf Life Of Paksiw Na Baboy

How long does paksiw na baboy last? Its shelf life depends on how you store it. If you keep it in the refrigerator, it will last for about 3 to 4 days. To keep it fresh, store it in an airtight container. If you want to keep it for a longer period, you can freeze it, where it will remain good for up to 2 to 3 months.

Proper storage of paksiw na baboy helps ensure that it remains safe to eat and retains its quality. To reheat, it is best to thaw the dish in the refrigerator before warming it up on the stove or in the microwave.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Paksiw na Baboy

Paksiw na Baboy is a Filipino pork dish cooked in vinegar, soy sauce, garlic, and spices

Prep: 15 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 25 minutes

Instructions
Sear the pork until it browns, and enough oil gets extracted.
2 lbs. pork belly
Add the garlic. Sauté for 1 minute.
1 head garlic
Pour soy sauce and water. Let it boil.
4 tablespoons soy sauce, 1 cup water
Add bay leaves and whole peppercorn. Cover the cooking pot. Adjust to a simmer and continue cooking for 30 minutes.
3 pieces dried bay leaves, 1 tablespoon whole peppercorn
Adjust the heat setting between low and medium. Add vinegar. Let it boil. Stir.
6 tablespoons white vinegar
Add the banana blossoms. Adjust the heat to the lowest setting. Continue to cook for 30 minutes.
100 grams banana blossoms
Add brown sugar and season with Maggi Magic Sarap.
¼ cup brown sugar, 4 grams Maggi Magic Sarap
Serve hot. Share and enjoy!

Notes
Effects of Using Different Types of Vinegar in Paksiw na Baboy
If you use a different type of vinegar in your Paksiw na Baboy recipe, the flavor of the dish will vary based on the vinegar you select. For instance, apple cider vinegar has a milder, slightly fruity taste that can change the dish’s tanginess and overall flavor. Rice vinegar is less acidic and has a sweeter taste, which might make the dish less sharp but could add a touch of sweetness. Balsamic vinegar is much sweeter and has a richer, more complex flavor, which can greatly alter the taste of the dish. Each type of vinegar affects the flavor balance of Paksiw na Baboy, so it’s important to consider the unique taste of the vinegar you choose when making a substitution.

Nutrition Information
Calories: 1274kcal (64%) Carbohydrates: 21g (7%) Protein: 24g (48%) Fat: 121g (186%) Saturated Fat: 44g (220%) Polyunsaturated Fat: 13g Monounsaturated Fat: 56g Cholesterol: 163mg (54%) Sodium: 1087mg (45%) Potassium: 680mg (19%) Fiber: 3g (12%) Sugar: 14g (16%) Vitamin A: 83IU (2%) Vitamin C: 3mg (4%) Calcium: 60mg (6%) Iron: 16mg (89%)

© copyright: Vanjo Merano

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Vanjo Merano
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September 18, 2024
Simple Green Salad
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This is my Grandma Mary’s simple green salad and one my family has made for years.

Grab your favorite greens, some dill, a cuke, and an onion, and toss them in a zippy quick vinaigrette. It’s a go-to for almost any meal.
It’s a fresh and light side salad that’s quick and easy too.

This crisp green salad goes with anything and can also be the base for a ‘protein’ salad as a wrap filling or energizing workday lunch.

The lemon dressing doubles as a marinade for chicken, fish, or shrimp, or as a dressing for pasta salad, so feel free to make extra!
Ingredients and Add-Ins

Greens: Butter lettuce and/or red leaf lettuce make this simple green salad crisp and delicious. Romaine and even iceberg lettuce will work, too.

Dill: Fresh dill adds from-the-garden flavor to a simple green salad, but you can also use mint, parsley, cilantro, basil, and even celery leaves. If substituting dried dill weed, add it to the dressing and let the dressing refrigerate for at least 30 minutes.

Cucumber: Use Persian or English cucumbers for a green salad as they are denser and will stay crisp longer. However, use what you’ve got!

Onions: White onions are sweet but can have a ‘bite.’ Soak slices in ice water while preparing the rest of the salad. Pat them dry and toss them in. Sliced green onions or chives are also good alternatives.

My Grandma’s Salad Dressing

This salad is all about the dressing—it’s easy, just add it to a jar and shake!
- Use a light-flavored oil like light olive oil, vegetable, or avocado oil.
- Add fresh lemon juice, Dijon, sugar, vinegar, and salt & pepper.
How to Make a Green Salad

This simple salad with a quick vinaigrette is a crisp and refreshing side to any entrée!
1. Place dressing ingredients in a jar with a tight-fitting lid and shake to combine.
2. Add salad ingredients to a large bowl.
3. Toss with dressing and serve immediately.
Other Additions
- Sprinkle on some toasted almonds, sunflower seeds, pepitas, or a handful of dried cranberries.
- Crumbled feta, parmesan cheese, or goat cheese are great additions.
- Add sliced radishes, cherry tomatoes, or other fresh veggies (and fresh herbs) for more color.
How to Keep Salad Fresh

Store the salad and dressing separately. Wash the greens and store them in a covered container with a piece of paper towel in the fridge for up to 1 week.

More Salad Recipes You’ll Love

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Simple Green Salad

Fresh dill, cucumber, and onion are tossed with greens in a simple lemon dressing to make this fresh and easy salad.

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

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In a mason jar, combine oil, vinegar, lemon juice, Dijon mustard, sugar, and salt & pepper. Shake vigorously to mix.

In a large salad bowl, combine greens, dill, cucumber, and onion.

Drizzle with dressing, toss, and serve immediately.

Thinly sliced radishes or ⅓ cup crumbled feta cheese can be added to this salad.

Calories: 127 | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 184mg | Potassium: 257mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1252IU | Vitamin C: 26mg | Calcium: 31mg | Iron: 1mg

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

Course Appetizer, Salad, Side Dish

Cuisine American

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

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August 19, 2024
Ramen Noodle Salad
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This no-cook Ramen noodle salad recipe is a must-have for potlucks or quick lunches.

Ramen noodles are crumbled and mxixed with shredded cabbage and bean sprouts in a tangy-sweet and savory dressing.
It is super easy to prepare, with no cooking required. Use packaged slaw mix to save time.

Make ahead: Refrigerate to let flavors develop and noodles soften.

Asian salad with ramen noodles is a perfect take-along dish.

Easily customizable, it tastes great with any kind of chopped veggie.
Ingredients for Ramen Salad

Ramen noodles: You can use any flavor of instant ramen; I most often use chicken flavor. Save the seasoning packet; it adds great flavor to the dressing!

Cabbage: Use shredded cabbage or coleslaw mix. While you can cut it thinly with a sharp knife, shredding it with either a food processor or mand o lin can make this task really easy. Broccoli slaw is another great option. I love adding bean sprouts for a crisp freshness.

Almonds: I love to use slivered almonds. For the best flavor, add them to a dry skillet and cook over medium heat, stirring frequently, until they’re toasted and fragrant. Add or substitute sunflower seeds or sesame seeds for an extra crunch!

Dressing: The dressing is a basic vinaigrette, and adding the seasoning packet from the noodles adds lots of flavor.

Variations
- Add grilled chicken or shrimp to make it a full meal.
- Finely chop other veggies like broccoli, cauliflower, or bell peppers.
How to Make Ramen Noodle Salad
1. In a large bowl, add the cabbage (recipe below).
2. Break up the noodles and add them to the cabbage mixture.
3. Combine the dressing ingredients with the seasoning packet and shake in a jar to combine.
4. Pour dressing over the noodle and cabbage mixture, toss, and refrigerate.
This recipe does not require cooking the ramen noodles. Mix them well ahead of time, and they’ll soak up some of the sauce and soften.

Storing Ramen Noodle Salad
- Make your ramen noodle salad at least two hours ahead so the noodles can soften in the refrigerator. If you prefer extra crunchy noodles, then assemble just before serving.
- Leftovers can be stored in the fridge for up to 2 days. Stir them before reserving to refresh the flavors again.
Portable Potluck Salad Recipes

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Ramen Noodle Salad

Ramen Noodle Salad is a potluck favorite! Crisp cabbage, bean sprouts, shredded carrots, and ramen noodles with an Asian vinaigrette dressing.

Prep Time 20 minutes

Cook Time 5 minutes

Chill Time 2 hours

Total Time 2 hours 25 minutes

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In a large bowl, combine coleslaw, red pepper (if using) & green onions.

Break up the ramen noodles and add them (uncooked) to the cabbage mixture.

Add all dressing ingredients, including the seasoning packets from the ramen, into a jar with a lid. Shake well to combine.

Pour the dressing over the salad and toss to combine. Refrigerate for at least 1 hour.

Top with almonds and sesame seeds before serving.

Coleslaw mix can be replaced with 6 cups shredded green cabbage, 1 cup shredded purple cabbage, and ½ cup grated carrots.
I use chicken flavored ramen noodles, but you can use any flavor.
Store leftovers in an airtight container in the fridge for up to 2 days. Stir before serving again.

Calories: 134 | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Sodium: 40mg | Potassium: 287mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5975IU | Vitamin C: 44.1mg | Calcium: 47mg | Iron: 0.9mg

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

Course Salad, Side Dish

Cuisine American, Asian

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

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August 15, 2024
Poppy Seed Dressing
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Poppy seed dressing is the perfect complement to green salads and is so easy to make!

This creamy salad dressing recipe is sweet from the honey and tangy from the vinegar and Dijon mustard with a nutty crunch from the poppy seeds.
It comes together in minutes from simple ingredients.

It’s filled with fresh flavor without preservatives.

It’s creamy, sweet, and tangy, so it pairs well with green salads, spinach salads, or salads containing berries or fruit.
Ingredients For Poppy Seed Dressing
- Honey: Provides sweetness and balances the tang from the vinegar.
- White Wine Vinegar: This adds a tangy flavor. If you don’t have white wine vinegar, use apple cider vinegar.
- Garlic Powder: Adds a subtle garlic flavor. For a stronger garlic flavor, use 1 clove of minced garlic.
- Mayonnaise: Is the base of this creamy dressing while oil makes it smooth.
- Poppy Seeds: These add a hint of nuttiness and texture.
Variations
- Lemon juice or zest, pineapple, or orange juice can be added in small amounts.
How to Make Poppy Seed Dressing

This Poppy Seed Salad Dressing recipe pairs well with green salads of any kind and is a favorite on our strawberry spinach salad.
1. Blend egg with vinegar on low (recipe below).
2. Slowly add olive and canola oil until emulsified.
3. Add remaining ingredients and mix until blended. Stir in poppy seeds and season to taste.
Storage

Store this poppy seed dressing recipe in a jar with a tight-fitting lid in the refrigerator for up to 3 days. Shake to recombine if separation occurs.

More Salad Dressings To Make

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Poppy Seed Dressing

Poppy Seed Dressing is creamy and tangy and the perfect topping for spinach salad, or chicken wraps.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

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In a small bowl, whisk together white wine vinegar, honey, Dijon mustard, and garlic powder.

Gradually drizzle in the oil while whisking until incorporated.

Whisk in the mayonnaise and poppy seeds.

Season with salt & black pepper to taste.

Store dressing in a tightly covered jar in the refrigerator for up to 3 days.
Nutrition information is for 1 tablespoon of dressing.

Calories: 82 | Carbohydrates: 4g | Protein: 0.3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 45mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 0.05mg | Calcium: 14mg | Iron: 0.2mg

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

Course Dressing

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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July 14, 2024
Thousand Island Dressing
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In less than 5 minutes, you can make a jar of Thousand Island dressing that is better than any store-bought variety.

With only a few simple ingredients, this homemade dressing is so easy.

Thousand Island dressing is a favorite and one I’ve loved since I was a kid

So, what is Thousand Island dressing? This dressing is named for the Thousand Islands region, which is located between Canada and the US on the east coast near New York. This creamy dressing has a bit of sweetness (from sugar) and some tang. The color comes from ketchup (or tomato paste) while vinegar adds some zing.
It’s so easy to make, ready in about 3 minutes.

Homemade Thousand Island dressing tastes so much better than bottled dressing (with fewer additives and preservatives).

It uses ingredients you likely have on hand.

It’s a great addition to burgers too.
Ingredients for Thousand Island Dressing

Creamy Base – Sour cream and mayonnaise are the base of this dressing. You can replace the sour cream with Greek yogurt.

Tang – Vinegar and ketchup give this dressing a little tangy zing.

Sweetness – Sugar and sweet pickle relish balance the tang in this dressing.Dill pickle relish is great too.

Variations
- Add some lemon juice, Worcestershire sauce, finely chopped black olives, garlic, or horseradish to change the flavor profile.
- Swap ketchup for chili sauce or tomato paste. Add a little smoked or sweet paprika.
- Make it low-carb by swapping the sugar for sweetener and the relish for finely diced dill pickles.
Tips & Serving
- Homemade Thousand Island dressing will keep up to a week in a container with a tightly fitted lid or a jar (as long as your sour cream is fresh). A mason jar is the easiest option.
- Thin it out with milk or buttermilk if desired.
- Serve it over a tossed salad or a classic wedge salad or as a veggie dip. (We love it in our Big Mac salad too!).
- Use it as a secret sauce on hamburgers, Reuben sandwiches in place of Russian dressing or wraps.
- Serve it as a dip for French fries or other favorite appetizers.
Our Favorite Homemade Dressings

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Thousand Island Dressing

The best Thousand Island Dressing has a few simple ingredients like mayonnaise, ketchup, and sweet pickle relish.

Prep Time 10 minutes

Total Time 10 minutes

Cook ModePrevent your screen from going dark

Nutrition information is for 1 tablespoon of dressing.
Make it low carb by replacing sugar with sweetener and using finely diced dill pickles in place of sweet relish.

Homemade thousand island dressing will keep up to a week in a container with a tightly fitted lid or a jar (as long as your sour cream is fresh). A mason jar is the easiest option.

Thin it out with milk or buttermilk if desired.

Serve it over a tossed salad or a classic wedge salad or as a veggie dip.
Use it as a secret sauce on hamburgers, Reuben sandwiches.
Serve it as a dip for French Fries or other favorite appetizers.

Calories: 62 | Carbohydrates: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 80mg | Potassium: 13mg | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 0.1mg | Calcium: 4mg

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

Course Dip, Dressing

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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May 15, 2024
Cucumber Onion Salad
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Cucumber Onion Salad is a favorite summertime salad

Crisp fresh cucumbers are tossed with sweet onion and fresh dill for a light and refreshing side dish.

Ingredients for Cucumber Onion Salad
- Cucumber – Any cucumber will do, but my preference is either Persian cucumbers, which are about 5 to 6 inches long, or English cucumbers (also known as seedless or European cucumbers). Both of these varieties have thin skins, a sweeter taste, and smaller seeds.
- Dill – For the best flavor, use fresh dill. Other fresh herbs can be used in place, try parsley or chopped fresh basil.
- Onion – This recipe uses sweet white onion. Red onions will add a bit more bite.
If you are using regular salad cucumbers or field cucumbers, the peel can be bitter and tough, so remove all or most of it with a vegetable peeler. You can also cut them in half and use a spoon to scrape out the seeds if they’re large.

For the Dressing
- Vinegar – Vinegar adds a fresh tang – use either white vinegar, apple cider vinegar or white wine vinegar.
- Oil – I use vegetable oil; however, any light-tasting oil can be used.
- Sugar – A pinch of sugar adds just enough sweetness to balance the vinegar.
To Make Cucumber Onion Salad
1. Prep: Slice the cucumber and thinly slice the sweet onion.
2. Dressing: Combine all ingredients in a large mixing bowl and stir until the sugar dissolves.
3. Mix: Add the cucumber and onion, toss to coat, and refrigerate before serving.
This cucumber salad recipe has a tangy vinegar dressing; be sure it has time to marinate in the refrigerator for the best flavor. This allows the flavors to blend and mellow out a bit.

Storing Leftovers

Cucumber salad can be made in advance and will keep for 2-3 days. I like to add a little bit of fresh dill when serving.

Leftovers make a great topper for burgers or fish tacos, too.

More Cucumber Salad Recipes

This cucumber salad recipe is just one of many summer favorites!

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Cucumber Onion Salad

Cucumber onion salad is a tasty and refreshing dish made with crunchy cucumbers, tangy onions, and fresh dill with a hint of vinegar.

Prep Time 20 minutes

Chill Time 1 hour

Total Time 1 hour 20 minutes

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Wash cucumbers and peel if desired. Using a knife or mandoline, thinly slice cucumbers and onions.

In a large bowl, combine vinegar, oil, water, and sugar. Whisk until the sugar is dissolved.

Add the cucumbers and onions and toss well to coat. Refrigerate for at least 1 hour or up to 4 hours, stirring occasionally.

Toss with fresh dill and season with salt and pepper to taste.

Store cucumber onion salad in a covered container in the fridge for up to 2-3 days. Give it a stir before serving again.
If using dried dill weed in place of fresh dill, add 2 teaspoons to the dressing before marinating.

Calories: 130 | Carbohydrates: 8g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Sodium: 4mg | Potassium: 240mg | Sugar: 5g | Vitamin A: 175IU | Vitamin C: 5.2mg | Calcium: 27mg | Iron: 0.4mg

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

Course Salad, Side Dish

Cuisine American

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

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May 12, 2024
Creamy Broccoli Slaw
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Creamy Broccoli Slaw is a crunchy, crispy, summer addition to any barbecue, picnic, or potluck!

Shredded broccoli is mixed with tart granny smith apples, chewy dried cranberries, and crunchy sunflower seeds tossed in a simple creamy dressing!

Serve this as a side, on top of pulled pork sandwiches, or even in a wrap or burger!

Ingredients for Broccoli Slaw

Why decide between a broccoli salad and a creamy coleslaw when you can have both? This easy broccoli slaw recipe combines shredded broccoli stalks with carrots and a bit of purple cabbage.
- Broccoli Slaw: Broccoli coleslaw mix is sold at almost any grocery store near the bagged salads. You can also easily make your own with broccoli stems.
- Fruits: shredded granny smith apples and dried cranberries add sweetness
- Seeds: we love sunflower seeds but they can be replaced with blanched almonds or other nuts
- Dressing: mayo, vinegar, and sugar
Variations
- This broccoli slaw dressing is great with almost any kind of coleslaw mix.
- Add sliced green onion or diced red onion if desired.
- A teaspoon or two of Dijon mustard can be added to the dressing.
To Make Broccoli Slaw
1. Salad: Cut granny smith apple into julienne matchsticks or small dice (recipe below). Toss with lemon juice to keep them from browning.
2. Dressing: For the broccoli slaw dressing, combine the dressing ingredients.
3. Combine: Toss all ingredients with the dressing and refrigerate to allow the flavors to blend.
This broccoli slaw recipe is a great way to use up broccoli stems. You can also finely chop some of the broccoli florets and add them in.

Rinse the stems and peel away the tough outer layer.

Cut the stems into fine matchsticks (julienne) or shred them with the largest holes on a box grater or food processor. I prefer fine matchsticks in this recipe.

Use in place of bagged slaw in the recipe below.
To Store Broccoli Slaw

Creamy broccoli slaw will keep up to four days in the refrigerator. If it gets a little watery, drain it, add some extra sunflower seeds for crunch!

Serve It Next To…

Broccoli slaw is such a versatile salad all year long! Scoop over a bed of mixed green lettuce and top with croutons or add into a wrap with slices of cooked bacon or even over pulled pork! Add some creamy crunch to your favorite hamburger.

Serve alongside grilled sausages or as a side to hotdogs for a new twist on a summer barbecue!

More Favorite Coleslaw Recipes

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4.96 from 95 votes↑ Click stars to rate now!
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Broccoli Slaw

Shredded broccoli is mixed with Granny Smith apples, dried cranberries, and crunchy sunflower seeds in a simple creamy dressing!

Prep Time 15 minutes

Cook Time 0 minutes

Chill Time 1 hour

Total Time 1 hour 15 minutes

Cook ModePrevent your screen from going dark

Cut the apple in half and remove the seeds. Cut into fine matchsticks (julienne) and toss with lemon juice.

In a large bowl, add the mayonnaise, vinegar, sugar, and celery seed. Whisk to combine.

Add the broccoli slaw, apple, cranberries, and sunflower seeds. Mix well and refrigerate for 1 hour.

Garnish with additional sunflower seeds if desired.

*Dressing: This salad is lightly dressed for lots of crunch and fresh flavor. The dressing can be doubled if desired.
To shred your own slaw: You can also finely chop some of the broccoli florets and add them in along with shredded carrot and/or cabbage.

Rinse the stems and peel away the tough outer layer.

Cut the stems into fine matchsticks (julienne) or shred them with the largest holes on a box grater or food processor. I prefer fine matchsticks in this recipe.

Use in place of bagged slaw in the recipe below.

Store leftover salad in a covered container in the fridge for up to 4 days. Stir before reserving.

Calories: 161 | Carbohydrates: 17g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 81mg | Potassium: 302mg | Fiber: 1g | Sugar: 9g | Vitamin A: 317IU | Vitamin C: 71mg | Calcium: 46mg | Iron: 1mg

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

Course Salad, Side Dish

Cuisine American

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

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April 16, 2024
Salt and Vinegar Wings
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Salt and vinegar wings make the perfect snack or appetizer!

Crispy chicken wings come out juicy on the inside and crispy on the outside, with a tangy and salty vinegar sauce.

Salt & vinegar chicken wings are so delicious that they will have everyone asking for more!

S&V Wings for the Win

This recipe comes from our chicken wing obsession paired with my husband’s love for Salt & Vinegar chips!
- Low-carb and delicious, salt and vinegar wings are party perfect.
- Salt and vinegar wings are popular at Buffalo Wild Wings, but this recipe makes a delicous homemade butter sauce.
- Cook them in the oven or air fryer to skip the deep frying and mess.
Ingredients for Salt and Vinegar Wings

Chicken – Use fresh split chicken wings (flats and drumettes). You can also use frozen wings, you’ll need to add 5-7 minutes to the cooking time.

Salt & Vinegar Sauce – Resembling a beurre blanc, this sauce is buttery, salty, and tangy – it’s literally finger lickin’ good! It’s made with seasonings and cubes of cold butter. The vinegar flavor comes from a combination of white vinegar and cider vinegar.

How to Make Salt and Vinegar Wings

Wings can be baked in the oven on a wire rack or cooked in the air fryer.
1. Simmer the sauce ingredients in a pan and then whisk in cubes of cold butter until thickened. Set aside.
2. Cook the wings as directed in the recipe below.
3. Toss wings in vinegar sauce and remaining cider vinegar. Season with salt and serve hot.
Pro Tips for Perfect Wings
- Perfectly crispy wings start with a preheated air fryer so the initial burst of hot air circulates the food.
- It’s also important not to overcrowd the air fryer so the wings cook evenly all around. For extra crispy wings, place them under the broiler for a couple of minutes.
- Use parchment liners for easy cleanup!
- Keep salt and vinegar wings in the refrigerator for 3-4 days. Enjoy them cold or reheat them in the air fryer until warmed through!
Snack Time Celebration!

Did you make these Salt and Vinegar Wings? Leave us a rating and a comment below!
5 from 1 vote↑ Click stars to rate now!
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Salt and Vinegar Wings

Crispy on the outside, juicy on the inside, and perfectly seasoned every time!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

In a small skillet, combine white vinegar, 1 tablespoon cider vinegar, garlic powder, sugar, and ¼ teaspoon each of salt and pepper. Simmer over medium heat for 2 minutes or until reduced by half. Turn off the heat and add the butter a little bit at a time, whisking until incorporated. Transfer to a bowl and set aside.

Preheat the air fryer to 400°F.

Pat the wings dry with a paper towel. Toss them with the olive oil, and ¼ teaspoon each of salt and pepper.

Place the wings in the air fryer basket in a single layer. Cook for 18-20 minutes until wings are crispy and cooked through.

Remove the wings from the air fryer and toss them with vinegar sauce and remaining 1 tablespoon of cider vinegar. Season with additional salt to taste if desired.

Serve immediately. Leftover sauce can be used as a dipping sauce.

Leftover wings can be stored in an airtight container in the fridge for up to 3-4 days. Reheat in the air fryer until heated through.

To Oven Bake the Wings

Toss the wings with 1 tablespoon flour, 1 teaspoon of baking powder and seasonings. Refrigerate 30 minutes (or up to 4 hours) uncovered.

Toss the wings with olive oil. Spray a rack rack with cooking spray on a baking sheet, place on a baking sheet and add the wings.

Cook in a 425°F oven for 20 minutes, flip and bake an additional 15 to 20 minutes. Broil if desired.

Toss with the vinegar sauce as directed.

Calories: 225 | Carbohydrates: 1g | Protein: 11g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 381mg | Potassium: 111mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 266IU | Vitamin C: 0.4mg | Calcium: 12mg | Iron: 1mg

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

Course air fryer, Appetizer, Chicken, Party Food, Snack

Cuisine American

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

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February 7, 2024
Deviled Eggs Recipe
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Sometimes the simplest recipes are the best, including this one!

This deviled egg recipe starts with hard boiled eggs. The yolks are seasoned and mashed until creamy and added back to the whites for serving.

Deviled Eggs Are an Anytime Snack!

Deviled eggs are hard-boiled eggs, that are halved and filled with a creamy mixture made from the yolks. They’re a holiday staple in our family for Easter dinner, Thanksgiving, and Christmas dinner.
- Customize with your favorite flavors like dill pickles, minced olives, or green onion.
- Deviled eggs are naturally low-carb, make a great snack, and will keep well in the fridge for a few days.
- You need just a few simple ingredients that you probably already have in your kitchen.
- Deviled eggs can be made a couple of days ahead of time making them party perfect.
Ingredients for Deviled Eggs
- Eggs – Any hard-boiled eggs will do for this recipe. I find Instant Pot or air fryer eggs easiest to peel.
- Mayonnaise – This is key to the smooth texture of the filling. Use your favorite brand (light or full-fat mayo work).
- Seasoning – Vinegar & a bit of yellow mustard are traditional in deviled eggs for a little tang. Season with salt and black pepper to taste.
- Garnish – Paprika is traditional but chives are another great option.
Variations

This is a classic deviled egg recipe but feel free to get creative:
- sweet pickle relish, chopped pickle, pickle juice, or minced celery
- sprinkle with crumbled bacon and jalapenos
- garnish with some crispy bacon, capers, or fresh herbs
- swap the mustard for Dijon mustard or a little horseradish for a bolder flavor
- swap some or all of the mayo for Greek yogurt for a lighter version
How to Make Deviled Eggs
1. Cook Eggs: Cook and cool hard boil eggs (see our favorite methods below).
2. Prepare the filling: Mash the yolks with mayonnaise and seasonings until creamy (per the recipe below).
3. Fill the eggs: Spoon or pipe the egg yolk mixture into the egg whites. Garnish and serve.
Cooking Eggs for Deviled Eggs

Cook the hard-boiled eggs using any of the following methods. Air fryer is my favorite method as no water is required and the shells just slide right off.

Tips for The Best Deviled Eggs
- Regardless of the cooking method, don’t skip the ice bath. It stops the cooking process, keeping the yolks bright yellow, and helps make them easier to peel.
- Eggs can be boiled a few days in advance.
- For an extra smooth filling, pulse it in a food processor if you’d like. Don’t overmix it.
- Place the filling in a piping bag or in a sandwich bag and snip off the corner to make it pretty.
Storing Deviled Eggs

The eggs can be boiled a few days in advance (boiled eggs can be stored for a week total). If you’d like to prepare the filling a few days in advance as well, store the filling and the egg whites separately.

Place the egg white halves on a plate and wrap them in plastic wrap, keep the yolk mixture in a ziptop bag. When ready, fill the egg whites with the yolk mixture, garnish, & serve!

Store leftovers in the refrigerator for up to 3 days. Leftovers can be mashed with a fork and made into an egg salad sandwich for lunch.

Delicious Deviled Eggs

What’s your favorite way to make Deviled Eggs? Let us know in a comment below!
4.98 from 117 votes↑ Click stars to rate now!
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Deviled Eggs Recipe

This classic deviled eggs recipe is so easy to make as a side dish, appetizer, or even as a healthy snack!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Place the eggs in a saucepan and fill the pot with water to ½-inch above the eggs. Over high heat, bring the water to a rolling boil, then cover, remove from heat. Let the eggs stand covered for 15 to 17 minutes.

Fill a medium bowl with ice water and transfer the eggs to the ice water for 5 to 10 minutes. Peel the eggs under running cool water.

Slice the eggs in half lengthwise. Remove the yolks and place them in a medium bowl, place the whites on a serving platter.

With a fork, mash the yolks into a fine crumble.

Add the mayonnaise, vinegar, mustard, salt, and pepper, and mix until smooth.

Just before serving, fill each egg white with the creamy yolk mixture with a spoon or a piping bag.

Garnish with a sprinkle of paprika and fresh dill weed.

Eggs can be prepared a few days in advance. Keep the whites and filling separate until ready to fill.
Prepare hard-boiled eggs using your favorite method. Once cooked, place eggs in a bowl of cold water and ice for at least 5 minutes.

Use a spoon or piping bag to fill the eggs. If you don’t have a piping bag, place the creamed yolk mixture into a sandwich bag and snip off the corner. Squeeze the mixture into the whites.
Store leftovers in the fridge for up to 2 days. Leftover deviled eggs can be mashed and served as an egg salad sandwich.

Serving: 1egg | Calories: 63 | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 89mg | Potassium: 30mg | Vitamin A: 120IU | Calcium: 12mg | Iron: 0.4mg

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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Rachael

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November 11, 2023
Fried Deviled Eggs
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These eggs make for a fun and unique snack when you’ve got friends over for the big game!

These air fried deviled eggs have a crispy seasoned coating on the whites and are filled with a creamy, tangy yolk filling!

Easy Air-Fried Deviled Eggs
- Deviled eggs are a party favorite and look great on a platter.
- We prep these in an air fryer to make them fuss free but you can also deep fry them.
- Deviled eggs are easy to make, economical, portable, and everyone loves them!
Ingredients

Eggs – Any hard-boiled eggs will do for this recipe; however, I most often make air fryer boiled eggs.

Filling – The yolk, mayonnaise, vinegar, and a tiny bit of mustard are the traditional ingredients in this recipe. Dill pickle juice can be used instead of vinegar if you’d like.

Breadcrumbs – Use plain Panko breadcrumbs for the best crunch and seasoned bread crumbs for a nice even coating.

Variations – Blend in some mashed avocado, dill, or sweet pickle relish, tapenade, or pesto to the yolks and create a colorful presentation for guests to select from! Garnish air-fried deviled eggs with bacon bits or sliced green onions.

How to Make Air-Fried Deviled Eggs
- Step 1: Cook and cool 6 hardboiled eggs.
- Step 2: Bread the egg whites per the recipe below.
- Step 3: Mix the egg yolk mixture.
- Step 4: Air fry or cook the egg whites. Fill the crispy egg whites with the egg yolk mixture.
Dipping Sauces for Fried Deviled Eggs

When it comes to dips and dressings for air fryer deviled eggs, the choices are endless. Try some of these options for homemade sauces and see what you like best!

Dip fried deviled eggs in homemade buffalo sauce, buttermilk ranch dressing, or a creamy cheese sauce! Or try this easy marinara sauce or a tasty honey mustard sauce. Even Thousand Island dressing tastes great with this recipe! So many choices.

Tips for the Best Deviled Eggs
- Use older eggs for easier peeling!
- Pulse the filling in a food processor for an extra smooth filling.
- Pipe the filling into the egg whites using a pastry bag or a plastic bag with a corner snipped off.
- Store deviled eggs in the fridge for at least an hour before serving so flavors can meld.
Storing Fried Deviled Eggs

Make fried deviled eggs and keep them in the refrigerator until ready to reheat in the air fryer. They can be made up to a day in advance and leftovers will stay fresh for up to 2 days in the refrigerator.

Delicious Deviled Eggs

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Fried Deviled Eggs

Fried deviled eggs are a delightful twist on the classic recipe, with a crispy coating and tangy yolk filling!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Place 6 eggs in the air fryer basket (reserve 2 eggs for coating the whites). Turn the air fryer on to 250°F and cook the eggs for 16 to 17 minutes or until hard boiled. Transfer the eggs to a bowl of ice water for 5 minutes.

Gently peel cooled hard-boiled eggs and slice in half lengthwise.

For the Filling

Gently remove the yolks and place them in a medium bowl, reserving the egg whites.

Use a fork to mash the egg yolks with mayonnaise, vinegar, mustard, salt, and pepper until smooth. Set aside.

To Prepare the Eggs

Preheat the air fryer to 400℉.

In a small bowl whisk the 2 remaining eggs. In a separate bowl combine the panko and seasoned bread crumbs. Put the flour in a third shallow bowl.

Dip the egg whites in flour, followed by the egg wash, and then the bread crumbs mixture gently pressing to adhere. Repeat with the remaining egg whites.

Spray the crumbs with cooking spray, and then carefully place egg whites into the air fryer basket.

Air fry for 2-3 minutes per side until browned and crispy.

Fill each fried egg white with the yolk mixture using a spoon or a piping bag. Serve immediately.

To Boil Eggs in Water: Place 6 eggs in a saucepan and cover with water at least ½″ above the eggs. Bring water to a rolling boil over high heat. Cover and remove from heat. Let stand covered for 15-17 minutes (for large eggs). Remove from hot water and place in a bowl of ice water.
To Deep Fry the Egg Whites

Heat 3″ of cooking oil in a medium-size pan over medium heat.

Carefully place breaded egg whites into the hot oil. Fry for 2-3 minutes, flipping halfway through. Remove from pan and drain excess oil on a paper towel.

Fill each fried egg white with the yolk mixture using a spoon or a piping bag. Serve immediately.

Calories: 110 | Carbohydrates: 7g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 143mg | Potassium: 56mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 167IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg

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

Course Appetizer, Party Food, Snack

Cuisine American

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

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November 7, 2023
Skillet Orange Chicken Recipe
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This Skillet Orange Chicken Recipe is so easy to make — it comes together in 30 minutes or less! Serve it with rice and steamed vegetables or salad and you have an easy weeknight meal.

This recipe for Orange Chicken has a crispy exterior and a sweet, sticky, tangy sauce that comes together all in one pan. It’s loaded with flavor and sure to please the whole family!

I don’t know about you, but Chinese food is one of our favorite things, especially when it can be made completely in 30 minutes!

Takeout can be a lifesaver some days when you just can’t get dinner on the table but I love having a wide range of easy substitutes on hand for when I need something quick but still want something homemade and relatively healthy.

If you’re looking for the Panda Express orange chicken, this Skillet Orange Chicken Recipe is so easy to make — it comes together in 30 minutes or less! Serve it with rice and steamed vegetables or salad and you have an easy weeknight meal.

This Homemade Sweet and Sour Sauce, one pan Chicken Chow Mein, and Meatballs in Orange Sauce are a few more of my favorites!

This easy Orange Chicken recipe is a pan-fried version of the traditional deep-fried Orange Chicken often found in Chinese restaurants.

We like to serve it with this Easy Fried Rice or instant rice to cut down on time, but long grain rice works just as well, and cauliflower rice can be a great option if you’re looking for a low carb substitute.

How to Make Orange Chicken
- First, I lightly coat the chicken pieces in corn starch to ensure a crispy exterior without breading or deep frying. We brown just the outside with a little oil, and then add the sauce.
- The Orange Chicken sauce is made of orange juice, orange marmalade, soy sauce, garlic and a few other tasty ingredients. I like adding a bit of orange marmalade because it makes the sauce extra sticky and it really clings to the chicken!
- If you like things extra spicy, feel free to add an extra pinch or two of red pepper flakes — I like to keep things pretty mild so the kids will enjoy it too!
How to Make Crockpot Orange Chicken

This recipe can easily be adapted to the crockpot! Here’s how:
- Coat and brown the chicken in a frying pan according to the original instructions.
- Add the chicken and the sauce mixture to the crockpot, and cook on high for 2 hours or low for 3-4 hours until the sauce has thickened and the chicken is cooked through. It couldn’t be easier!
- This is a great way to prepare orange chicken for a potluck because it is so easy to keep warm without overcooking. And I guarantee it will be one of the first things to disappear!
4.96 from 69 votes↑ Click stars to rate now!
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Skillet Orange Chicken Recipe

This Skillet Orange Chicken Recipe is so easy — it comes together in 30 minutes or less!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

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Place chicken pieces in a large bowl and add 3 tablespoons corn starch, salt and pepper. Stir to coat.

Heat a large pan over high heat and add oil (add more oil if needed to coat the bottom of your pan).

Add chicken to the pan and cook over high heat, turning once, just until browned, about 2 minutes per side.

Meanwhile, make the Orange Chicken sauce. Whisk together the marmalade, juice, soy sauce, vinegar, garlic, ginger, pepper flakes, chicken broth and 2 tablespoons corn starch.

Once chicken is browned, reduce heat to medium and add the sauce. Cook and stir until sauce has thickened and chicken is cooked through (165° F minimum), about 10 minutes.

Serve over rice as desired.

Calories: 232 | Carbohydrates: 40g | Protein: 14g | Fat: 1g | Cholesterol: 36mg | Sodium: 1466mg | Potassium: 343mg | Sugar: 26g | Vitamin A: 105IU | Vitamin C: 18.3mg | Calcium: 25mg | Iron: 0.8mg

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

Course Main Course

Cuisine Asian

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

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May 22, 2018