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This post was sponsored by Southeastern Mills as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Hearty and comforting with a little kick, this Biscuits and Gravy Casserole is filled with sage sausage, eggs, creamy country gravy, spicy pepper jack cheese, and topped with warm, flaky biscuits.

Biscuits and gravy. Does it get any better? Well, maybe when you make it into a cheesy, eggy casserole with the Made from Scratch quality of Southeastern Mills Baking and Gravy mixes! This scrumptious southern-inspired casserole starts with a layer of sage sausage cooked up with red pepper and onion, and is then topped with eggs, spicy pepper jack cheese, Southeastern Mills Country Gravy, and buttered Southeastern Mills Country Biscuits.

This recipe is perfect for Christmas morning breakfast or along-side other tasty dishes at a Christmas brunch. The colors of the red peppers inside and fresh herbs on top make for a festive presentation for the holidays that everyone will love.

This holiday season I’ve enjoyed using my Southeastern Mills mixes for all things comfort food. I love the convenient gravy mixes that allow me to whip up a quick dinner, and we’ve been enjoying the pancake mix on cold mornings at home. Cooked with a little butter on cast iron, these pancakes are as good as scratch-made or your favorite diner!

About Southeastern Mills

Southeastern Mills is a fourth-generation family business, providing gravy and baking mixes with homemade tastes that take just a few minutes and even fewer steps to make. From rich, savory gravies to delicious, fluffy biscuits and pancakes, they have a mix for every meal.

Click here to check out the Southeastern Mills website, including all their products and where to buy so you can include Southeastern Mills Gravy and Baking mixes in your dishes this holiday season!

Ingredients for Biscuits and Gravy Casserole

Here’s everything you’ll need to make this tasty casserole:

• Southern Mills Country Biscuit Mix
• Southern Mills Country Gravy Mix
• Ground Pork Sausage, sage flavor
• Red Bell pepper
• Yellow Onion
• Cooking Spray
• Eggs
• Salt and Pepper
• Pepper Jack Cheese
• Butter
• Fresh Rosemary

How to Make Biscuits and Gravy Casserole

Here’s how to make your Christmas morning casserole:

1. Preheat oven to 350°F.
2. Prepare biscuits according to package instructions but do not bake. Cut raw biscuits into 6 pieces each. Set aside.
3. Place sausage, bell pepper, and onion in a large skillet over medium heat, crumbling sausage and cooking until no longer pink. Drain and transfer mixture to a lightly greased 13×9 inch (or similar) baking dish.
4. Prepare gravy according to package instructions.
5. Whisk eggs in a mixing bowl with salt and pepper. Pour over sausage mixture. Sprinkle cheese over top. Pour half of gravy on top of cheese.
6. Arrange biscuit pieces on top and bake until biscuits are golden brown and casserole is bubbly, about 30 minutes.
7. Remove casserole from oven and brush biscuits with melted butter. Sprinkle with dried sage. Serve warm and top with additional gravy if desired.

I hope you love this Biscuits and Gravy Casserole as much as we did! If you try it, be sure to snap a pic and tag me on social media @allthekingsmorsels! I love to see what you’re making!

Want more holiday recipes? Try these:

• Brussels Sprouts with Pancetta
• Scalloped Potatoes
• Button Mushrooms
• Slow Cooker Stuffing

Biscuits and Gravy Casserole

Hearty and comforting with a little kick, this Biscuits and Gravy Casserole is filled with sage sausage, eggs, creamy country gravy, spicy pepper jack cheese, and topped with warm, flaky biscuits.

Print Pin Rate

Course: Breakfast, Brunch

Cuisine: American

Keyword: breakfast, breakfast casserole

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Author: Kristen King

Ingredients

• 1 package Southern Mills Country Biscuit Mix
• 1 package Southern Mills Country Gravy Mix
• 1 16 oz package ground sage pork sausage
• 1/2 large red bell pepper diced
• 1/2 medium yellow onion diced
• Cooking spray
• 8 eggs whisked
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups shredded pepper Jack cheese
• 3 tbsp butter melted
• 2 tsp chopped fresh rosemary

Instructions

• Preheat oven to 350°F.
• Prepare biscuits according to package instructions but do not bake. Cut raw biscuits into 6 pieces each. Set aside.
• Place sausage, bell pepper, and onion in a large skillet over medium heat, crumbling sausage and cooking until no longer pink. Drain and transfer mixture to a lightly greased 13×9 inch (or similar) baking dish.
• Prepare gravy according to package instructions.
• Whisk eggs in a mixing bowl with salt and pepper. Pour over sausage mixture. Sprinkle cheese over top. Pour half of gravy on top of cheese.
• Arrange biscuit pieces on top and bake until biscuits are golden brown and casserole is bubbly, about 30 minutes.
• Remove casserole from oven and brush biscuits with melted butter. Sprinkle with dried sage. Serve warm and top with additional gravy if desired.

This post is sponsored by Citterio USA. All thoughts and opinions are my own.

In this one pan dish, brussels sprouts and shallots are pan fried and richly flavored by pancetta before being tossed with sweet maple syrup, pecans and dried cranberries.

Brussels Sprouts with Pancetta is a festive holiday dish bursting with color and flavors. It’s an impressive but quick and easy side that will wow your guests. The star of the show is Citterio Pancetta Cubetti. It’s perfect for this recipe because the meat is already small diced so it’s convenient and cooks up perfectly, elevating the flavor of the dish. This recipe is a one pan wonder and takes just minutes to cook up. Pan fried brussels sprouts become crispy and tasty thanks to the fat from the pancetta, and the sweet flavors of cranberries and maple syrup make it extra special for your holiday meal. 

About Citterio

Citterio is a family-owned business, providing high-quality products for 140 years. They offer a wide array of whole and packaged Italian specialty meats – as fresh and tasty as when they were first sliced. Enjoy them on their own or get creative in the kitchen! Citterio products are created with full respect for tradition, giving them an authentic and genuine flavor.

For this recipe I used Citterio All Natural Cubetti Pancetta. The Cubetti products are pre-cubed and recipe-ready to be added into any homemade dish. There are 5 flavor varieties, including 3 pancetta flavors (original, smoked, and hot) as well as Prosciutto and Speck Cubetti. Pan frying is the preferred preparation method and it’s perfect for tossing into entree dishes including casseroles, soups, stews, meat dishes, and more.

Click here to learn more about Citterio and to view their full line of products including where to buy.

Ingredients for Pan-Fried Brussels Sprouts with Pancetta

You only need a handful of ingredients to create this delectable dish:

• Citterio All-Natural Pancetta Cubetti
• Olive Oil
• Brussels Sprouts
• Shallot
• Pecans
• Maple Syrup
• Dried Cranberries
• Salt and Pepper

How to Make Brussels Sprouts with Pancetta and Maple Syrup

1. Add pancetta to a large skillet over medium-low heat. Cook until sizzling and beginning to crisp. Use a slotted spoon to remove pancetta from the pan. Do not drain fat from pan.
2. Add 1 tbsp of olive oil and turn heat to medium-high. Add brussels sprouts and shallot. Cook, turning occasionally until softened and a bit charred. Add additional olive oil if pan becomes too dry.
3. Add pecans and allow to cook for a couple of minutes.
4. Return pancetta to the pan along with maple syrup, dried cranberries, and salt and pepper to taste. Stir until sprouts are coated in the maple syrup and everything is warmed through.
5. Remove to a serving dish and serve immediately.

I hope you love this holiday Brussels Sprouts with Pancetta dish! Let me know what you think by leaving a comment with a star rating below or tag me on social media – #allthekingsmorsels.

Brussels Sprouts with Pancetta

In this one pan dish, brussels sprouts and shallots are pan fried and richly flavored by pancetta before being tossed with sweet maple syrup, pecans and dried cranberries.

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Course: Side

Cuisine: American

Keyword: brussels sprouts, pancetta

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8 servings

Calories: 141kcal

Author: Kristen King

Ingredients

• 2 oz (half of the package) Citterio All-Natural Pancetta Cubetti
• 1-2 tbsp olive oil
• 4 cups brussels sprouts ends removed, halved
• 1 medium shallot finely chopped
• 1/3 cup pecan halves
• 2 tbsp maple syrup
• ¼ cup dried cranberries
• salt and pepper to taste

Instructions

• Add pancetta to a large skillet over medium-low heat. Cook until sizzling and beginning to crisp. Use a slotted spoon to remove pancetta from the pan. Do not drain fat from pan.
• Add 1 tbsp of olive oil and turn heat to medium-high. Add brussels sprouts and shallot. Cook, turning occasionally until softened and a bit charred. Add additional olive oil if pan becomes too dry.
• Add pecans and allow to cook for a couple of minutes.
• Return pancetta to the pan along with maple syrup, dried cranberries, and salt and pepper to taste. Stir until sprouts are coated in the maple syrup and everything is warmed through.
• Remove to a serving dish and serve immediately.

Nutrition

Calories: 141kcal | Carbohydrates: 9.3g | Protein: 4.8g | Fat: 10.3g | Saturated Fat: 1.9g | Cholesterol: 8mg | Sodium: 176mg | Fiber: 2.3g | Sugar: 4.2g

For this Roasted Chicken and Vegetables Sheet Pan Dinner, tender chicken thighs are baked atop a bed of carrots, small potatoes, red onion, apples, brussels sprouts, garlic, and herbs for a delectable one pan meal in under an hour. 

This easy and healthy chicken sheet pan dinner is perfect for a hearty weeknight meal and the leftovers are great for on-the-go! A simple meal with real ingredients to remind us how tasty roasted veggies can be!

Ingredients for Chicken Thigh Sheet Pan Dinner

Here’s what you’ll need to make sheet pan chicken thighs:

• Chicken: I used skin-on, bone-in chicken thighs
• Veggies: carrots, multi-colored small potatoes, red onion, brussels sprouts, garlic
• Fruit: apples
• Herbs: fresh rosemary, thyme, and sage
• Olive Oil
• Butter
• Salt and pepper to taste

How to Make Roasted Chicken and Vegetables

1. Preheat oven to 425 F.
2. Wash, peel, and chop ingredients as indicated.
3. Add vegetables to a large baking sheet and toss with half the herbs and olive oil on baking sheet to coat.
4. Add remaining half of herbs to melted butter. Mix.
5. Place chicken thighs on top of vegetables and brush with butter mixture. Season everything with salt and pepper.
6. Bake for 35-40 minutes or until chicken is cooked through and potatoes are tender. Toss and turn vegetables once during cooking.

I hope you’ll love this healthy chicken and vegetables recipe. Let me know what you think by leaving a comment and star rating below and also be sure to tag me on social media – #allthekingsmorsels – so I can see your yummy creations!

Want more easy dinners? Check out my Coconut Chicken Curry, Taco Pizza, Chicken Breast with Mushroom Sauce, and One Pan Cheesy Sausage and Brussels Sprouts.

Roasted Chicken and Vegetables Sheet Pan Dinner

Tender chicken thighs are baked atop a bed of carrots, small potatoes, red onion, apples, brussels sprouts, and garlic. Add a little rosemary, thyme, and sage and brush the chicken with butter and you have a delectable one pan meal in under an hour.

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: chicken, sheet pan dinner

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 4 servings

Author: Kristen King

Ingredients

• 4 skin-on, bone-in chicken thighs
• 3 carrots peeled and cut into sticks
• 15 multi-colored small potatoes halved
• 1 large red onion cut into wedges
• 2 apples cut into wedges
• 15 brussels sprouts ends removed, halved
• 6 garlic cloves peeled
• ½ tbsp fresh rosemary stemmed and chopped, divided
• ½ tbsp fresh thyme stemmed, divided
• ½ tbsp fresh sage leaves stemmed and chopped, divided
• 2-3 tbsp olive oil
• 4 tbsp butter melted
• Salt and pepper to taste

Instructions

• Preheat oven to 425 F.
• Wash, peel, and chop ingredients as indicated.
• Add vegetables to a large baking sheet and toss with half the herbs and olive oil on baking sheet to coat.
• Add remaining half of herbs to melted butter. Mix.
• Place chicken thighs on top of vegetables and brush with butter mixture. Season everything with salt and pepper.
• Bake for 35-40 minutes or until chicken is cooked through and potatoes are tender. Toss and turn vegetables once during cooking.

This easy Sweet Potato Casserole with Marshmallows is a family favorite and the dish your Thanksgiving table can’t be without!

Creamy whipped sweet potatoes with fall spices are topped with pecans and toasty golden marshmallows in this classic Thanksgiving dish. This is the recipe that I make for my family every year and I’m excited to share it with you all!

Now I need to clear something up right from the start – I definitely cover the whole top of this dish with marshmallows! I just wanted you to be able to see a little of the inside on the photos. 😉

Ingredients for Sweet Potato Casserole with Marshmallows

You only need a few simple ingredients to make this dreamy southern sweet potato casserole:

• Sweet potatoes
• Pantry items: sugar, salt, evaporated milk
• Refrigerated items: eggs, butter
• Spices: vanilla extract
• Toppings: pecans and mini marshmallows

How to Make Sweet Potato Casserole with Marshmallows

Here are the steps for making my sweet potato soufflé:

1. Preheat oven to 350 degrees F.
2. Rinse, peel and pierce sweet potatoes several times with a fork. Bake on a baking sheet until tender, about 45 minutes.
3. When potatoes are cool enough to handle, peel them and add to a large bowl or mixer. Whip with an electric mixer until smooth.
4. Add sugar, salt, eggs, butter, evaporated milk and vanilla. Mix well.
5. Smooth mixture into a greased 9×12 (or similar) casserole dish. Bake for 25 minutes.
6. Remove from oven and place pecans then marshmallows on top. You may not need to use the whole bag of marshmallows but use enough to cover the whole casserole. Return to oven for about 5-7 minutes or until toasted on top. Watch carefully to ensure the marshmallows don’t burn.

How to Reheat Sweet Potato Casserole

To reheat this casserole preheat oven to 350 degrees Fahrenheit, cover with aluminum foil and bake for about 20- 25 minutes or until heated through. Microwave also works well for smaller portions. Your marshmallows will just get a bit more melty.

Can you make sweet potato casserole ahead of time?

Yes! I sometimes make this casserole up to 3 days in advance. Complete all the steps but do not bake. Cover and place in refrigerator until ready.

How long can you store sweet potato casserole in the refrigerator?

This casserole can be kept in the refrigerator for about 3 days. Cover tightly to store.

I hope you’ll give this recipe a try and let me know what you think in the comments below. Don’t forget to leave a star rating! You can also tag me on social media – #allthekingsmorsels – and show me how yours turned out! I would love to see it!

Want to see more Thanksgiving recipes? Here are my favorites:

• Scalloped Potatoes
• Turkey Tetrazzini
• Southern Sweet Potato Casserole
• Roasted Thanksgiving Turkey with Garlic Herb Butter
• Button Mushrooms
• Pineapple Casserole
• Caramel Apple Cake
• Pumpkin Dump Cake
• Leftover Turkey Sandwich
• Slow Cooker Stuffing
• Classic Mashed Potatoes and Gravy
• Squash Casserole

Sweet Potato Casserole with Marshmallows

This easy Sweet Potato Casserole with Marshmallows is a family favorite and the dish your Thanksgiving table can't be without!

Print Pin Rate

Course: Side

Cuisine: American

Keyword: casserole, side dish, sweet potatoes, thanksgiving

Prep Time: 1 hour 10 minutes

Cook Time: 30 minutes

Total Time: 1 hour 40 minutes

Servings: 12 servings

Calories: 331kcal

Author: Kristen King

Cost: $12

Ingredients

• 3 large sweet potatoes
• 1 cup sugar
• 1/2 tsp salt
• 2 eggs, beaten
• 1 stick (8 tbsp) butter, melted
• 1/2 cup evaporated milk
• 2 tsp vanilla extract
• 1/2 cup pecans, chopped
• 16 oz bag mini marshmallows

Instructions

• Preheat oven to 350 degrees F.
• Rinse, peel and pierce sweet potatoes several times with a fork. Bake on a baking sheet until tender, about 45 minutes.
• When potatoes are cool enough to handle, peel them and add to a large bowl or mixer. Whip with an electric mixer until smooth.
• Add sugar, salt, eggs, butter, evaporated milk and vanilla. Mix well.
• Smooth mixture into a greased 9×12 (or similar) casserole dish. Bake for 25 minutes.
• Remove from oven and place pecans then marshmallows on top. You may not need to use the whole bag of marshmallows but use enough to cover the whole casserole. Return to oven for about 5-7 minutes or until toasted on top. Watch carefully to ensure the marshmallows don't burn.

Nutrition

Calories: 331kcal | Carbohydrates: 58.8g | Protein: 2.4g | Fat: 10.2g | Saturated Fat: 5.7g | Cholesterol: 51mg | Sodium: 207mg | Potassium: 356mg | Fiber: 1.7g | Sugar: 42.3g | Calcium: 41mg

This post is sponsored by Garofalo® Pasta. All comments and opinions are my own.

This comforting Vegetable Beef and Noodle Soup featuring Garofalo® Fusilli Pasta is made with a fire-roasted tomato base, ground beef, vegetables, Italian flavors, and hearty fusilli pasta.

Classic vegetable beef and noodle soup is perfect for cold evenings and I’ve got a great recipe to share with you that takes dinner to the next level with Garofalo pasta. It starts with browning ground beef with onion and garlic, then adding in frozen mixed vegetables, fire-roasted tomatoes, Worcestershire, Italian seasoning, and beef broth. The ingredients simmer together with fusilli pasta creating a full-bodied, comforting soup. This crowd-pleaser is easy to throw together and makes a beautiful presentation on your dinner table. Try it on game day with a sprinkle of cheese or make a big batch to take a meal to a loved one.

Fusilli is the perfect pasta to use in soup because the spirals soak up all the flavors and the bite-sized noodles make it easy to eat. Using authentic Italian pasta like Garofalo gives the dish an elevated taste and texture that is sure to impress. Try it with a grilled cheese sandwich or a loaf of crusty bread. It’s also great for leftovers. The sturdy pasta does not become mushy and can last several days in the refrigerator.

About Garofalo

Garofalo began making pasta in 1789 and is the oldest and longest operating pastificio (pasta factory) in Gragnano, Italy. Gragnano is known as the birthplace of pasta and even includes the word “wheat” (grano) in its name. Garofalo’s packaging is completely transparent; Nothing to hide, everything to share. The texture and flavor of their pasta is high-quality and something to be savored and appreciated. Its single ingredient is 100% highest-quality durum wheat semolina. Garofalo uses a traditional bronze-dye to give their pasta a coarse and porous texture so your sauce will cling to it better. It’s the perfect gourmet pasta for everyday meals. Find it in the pasta aisle at Rouses Markets!

You can purchase Garofalo pasta at Rouses Markets. Stop by the store or shop safely and conveniently via Instacart. Click here to shop!

Ingredients for Vegetable Beef and Noodle Soup

This easy soup recipe requires just 10 ingredients and comes together quickly. Here’s everything you’ll need:

• Pantry staples: olive oil and Worcestershire sauce
• Yellow onion and garlic (either chopped from cloves or the chopped refrigerated version)
• Ground beef: You’ll need 1 pound of a lean variety
• Vegetables: I like to use frozen mixed vegetables to make it simple, and they taste great when simmered with all the other ingredients
• Canned goods: fire-roasted diced tomatoes and beef broth
• Spices and Seasonings: You’ll need Italian seasoning, salt and pepper
• Pasta: For the best texture and flavor, use good quality pasta! This recipe calls for uncooked Garofalo fusilli pasta

How to Make Vegetable Beef and Noodle Soup

Here are the steps for making this simple vegetable beef soup:

1. Heat olive oil over medium-high heat in a large soup pot. Add onion and beef and cook until no pink remains, breaking it up as you go. Drain and return to pot.

2. Stir in garlic and cook until fragrant.

3. Add mixed vegetables, tomatoes, Worcestershire sauce, Italian seasoning, and beef broth. Increase heat and bring soup to a boil. Once boiling, reduce heat and cover. Simmer for 10 minutes.

4. Add pasta and return heat to a boil for 15 minutes, stirring occasionally.

5. Season to taste with salt and pepper.

I hope you love this Vegetable Beef and Noodle Soup made with Garofalo pasta. Let me know what you think in the comments and be sure to leave a star rating!

Want more soup recipes? Check out this cheesy Sausage Tortellini Soup, easy weeknight Chili, or crisp Gazpacho.

Vegetable Beef and Noodle Soup

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: easy dinners, soup

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Servings: 8 servings

Calories: 218kcal

Author: Kristen King

Cost: $10

Ingredients

• 1/2 tbsp olive oil
• 1/2 yellow onion chopped
• 1 lb lean ground beef
• 1 tbsp garlic chopped
• 1 cup frozen mixed vegetables
• 1 28 oz can fire-roasted diced tomatoes with juices
• 1 tsp Worcestershire sauce
• 1 tsp Italian seasoning
• 4 cups beef broth
• 1 1/2 cups uncooked Garofalo fusilli pasta
• Salt and pepper to taste

Instructions

• Heat olive oil over medium-high heat in a large soup pot. Add onion and beef and cook until no pink remains, breaking it up as you go. Drain and return to pot.
• Stir in garlic and cook until fragrant.
• Add mixed vegetables, tomatoes, Worcestershire sauce, Italian seasoning, and beef broth. Increase heat and bring soup to a boil. Once boiling, reduce heat and cover. Simmer for 10 minutes.
• Add pasta and return heat to a boil for 15 minutes, stirring occasionally.
• Season to taste with salt and pepper.

Nutrition

Serving: 1serving | Calories: 218kcal | Carbohydrates: 17.9g | Protein: 22.7g | Fat: 5.6g | Saturated Fat: 1.8g | Cholesterol: 51mg | Sodium: 497mg | Fiber: 2.4g | Sugar: 2.7g | Calcium: 43mg | Iron: 12mg

This Sausage Tortellini Soup comes together quickly with a rich and creamy tomato base, Italian chicken sausage and cheese tortellini.

This post is sponsored by al fresco. The opinions and text are all mine.

Today I’m partnering once again with one of my favorite brands, al fresco, to bring you a soup of pure comfort that can be on your table in just 30 minutes: Sausage Tortellini Soup! This cozy soup is perfect for a quick and easy weeknight meal, weekends at home, or when you need to feed a crowd with minimal effort. My time-saving chicken sausage recipe also uses common pantry staples you likely have on hand!

Creamy sausage tortellini soup starts out with a sauté of savory al fresco Italian chicken sausage, diced onion and garlic. Then I whisk it into a creamy roasted tomato base with cheese tortellini and Italian seasoning. If you’d like to add some additional greens you can also throw in some fresh spinach or kale if you have it on hand. Top your cozy bowl of soup with chopped fresh basil and shaved Parmesan for an extra flavor kick!

About al fresco

al fresco fresh and fully-cooked chicken sausage products are a healthy way to get a meal ready fast! Their all-natural and gluten free sausages are available in a large variety of flavors and the sausages I use in this recipe (pictured below) are individually wrapped for freshness. al fresco has a ton of great recipe ideas on their website and some of them take just 15 minutes! This is the perfect staple ingredient to keep on-hand that can add protein to your dish in no time. I’m proud to be teaming up with this brand for a second time. You can check out my Italian Sausage Pasta recipe featuring al fresco here.

Is chicken sausage healthy?

Chicken sausage is a healthy and time-saving ingredient. al fresco Pasta Night Mild Italian Style Chicken Sausage is long lasting, affordable, and a great source of healhty protein for the whole family! Find a store that carries al fresco Chicken Sausage here, and make your weeknights simple and delicious!

Sausage Tortellini Soup Ingredients

You’ll need just a handful of staple ingredients to make cheesy tortellini soup:

• Pantry staples: olive oil, flour, chicken broth, diced tomatoes, tomato sauce, Italian seasoning, salt and pepper
• Long shelf life ingredients: onion, garlic
• Refrigerator/Freezer staples: al fresco Pasta Night Mild Italian Style Chicken Sausage, cheese tortellini, heavy cream
• Optional: fresh basil, Parmesan cheese

How to Make Easy Tortellini Soup

Here’s how to put this tortellini and sausage recipe together in no time flat:

1. Heat olive oil over medium-high heat in a large pot or dutch oven.
2. Add sausage rounds and onion and cook until sausage is browned and slightly caramelized and onion is translucent.
3. Add garlic and cook for a couple of minutes, until fragrant.
4. Add flour and stir to combine. Cook 1-2 minutes.
5. Add chicken broth and heavy cream. Whisk until reaching a low boil and slightly thickened.
6. Add canned tomatoes, tomato sauce, and Italian seasoning and bring to a gentle boil for 15 minutes.
7. Add cheese tortellini. If soup is too thick, add more chicken broth until desired consistency. Reduce to simmer and cook until heated through, 8-10 minutes.
8. Season with salt & pepper to taste.
9. Spoon into bowls and top with fresh basil (optional) and shaved or shredded Parmesan cheese (optional).

Note: If you prefer a smoother consistency for the soup, use an immersion blender after adding the tomatoes, tomato sauce, and seasonings in Step 6. Then complete the recipe as written. 

What to Serve with Cheese Tortellini Soup

Serve your soup with crusty bread or garlic knots for dipping and a fresh salad. Or continue the cheesy theme with grilled cheese sandwiches or paninis. And how about an easy dessert for after? Try my Banana Pudding or Caramel Apple Cake!

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I hope you’ll give my creamy chicken tortellini soup a try and let me know by tagging me on social media @allthekingsmorsels or commenting below. I love hearing from you!

Sausage Tortellini Soup

A rich and creamy tomato soup with Italian chicken sausage and cheese tortellini. Ready in 30 minutes!

Print Pin Rate

Course: Main Course, Soup

Cuisine: American

Keyword: 30 minute meals

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 servings

Calories: 336kcal

Author: Kristen King

Cost: $15

Ingredients

• 1 tbsp olive oil
• 11 oz package al fresco Pasta Night Mild Italian Style Chicken Sausage, sliced into rounds
• 1/2 large onion, chopped
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 3 cups chicken broth (more for thinning soup as needed)
• 1 cup heavy cream
• 28 oz can fire roasted diced tomatoes, with juices (there is a garlic version of this that is also very good)
• 8 oz can tomato sauce
• 1 tsp Italian seasoning
• 10 oz package cheese tortellini (can be from refrigerated section or frozen and thawed)
• salt and pepper, to taste
• Optional toppings: fresh chopped basil and shaved Parmesan cheese

Instructions

• Heat olive oil over medium-high heat in a large pot or dutch oven.
• Add sausage rounds and onion and cook until sausage is browned and slightly caramelized and onion is translucent.
• Add garlic and cook for a couple of minutes, until fragrant.
• Add flour and stir to combine. Cook 1-2 minutes.
• Add chicken broth and heavy cream. Whisk until reaching a low boil and slightly thickened.
• Add canned tomatoes, tomato sauce, and Italian seasoning and bring to a gentle boil for 15 minutes.
• Add cheese tortellini. If soup is too thick, add more chicken broth until desired consistency. Reduce to simmer and cook until heated through, 8-10 minutes.
• Season with salt & pepper to taste.
• Spoon into bowls and top with fresh basil (optional) and shaved or shredded Parmesan cheese (optional).

Notes

If you prefer a smoother consistency for the soup, use an immersion blender after adding the tomatoes, tomato sauce, and seasonings in Step 6. Then complete the recipe as written. 

Also, if you want to have some additional greens you can add in a handful of spinach or kale with step 7!

Nutrition

Calories: 336kcal | Carbohydrates: 38g | Protein: 13g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Cholesterol: 46mg | Sodium: 1126mg | Potassium: 548mg | Fiber: 3g | Sugar: 6g | Calcium: 10mg | Iron: 2mg

#ad #cookwithalfresco @alfrescochicken

Taco Pizza combines two favorites for the perfect easy meal! This recipe is made using crescent roll dough for a tasty meal everyone will love!

My easy crescent roll taco pizza recipe starts with a baked crescent dough crust that gets topped with sour cream, salsa, and taco beef. Then I add a layer of lettuce, followed by cheese, tomatoes, green onions, black olives, and a jalapeño ranch dressing drizzle. It’s a crowd-pleasing sheet pan dinner!

Crescent Roll Pizza Ingredients

You only need a few ingredients for this easy crescent roll recipe:

• Easy homemade pizza dough: AKA crescent rolls – you’ll need one 8 ounce can
• Taco meat: You’ll need a pound of lean ground beef, taco seasoning mix, and water
• Creamy toppings: sour cream and salsa
• Lettuce of choice: such as shredded iceberg (I used a bagged butter lettuce mix from Fresh Express)
• Shredded cheese: I like to use the “fiesta” or “Mexican” varieties
• Veggies: cherry tomatoes, green onions, and sliced black olives
• Ranch dressing: to make a creamy drizzle topping for your Mexican pizza (Litehouse Jalapeño Ranch is perfect!)

How to Make Crescent Roll Taco Pizza

Here are the steps for my easy pizza recipe:

1. Preheat oven to 375 degrees Fahrenheit.
2. Unroll crescent dough onto a baking sheet for your super easy pizza dough. Pinch the seams together to make one smooth sheet. Bake for 6-8 minutes until golden.
3. In a large skillet, brown beef, crumbling as you go. When cooked through, drain the meat. Add taco seasoning and water. Simmer until heated through.
4. Top crescent roll crust with sour cream, then salsa, then beef mixture.
5. Top with lettuce, cheese, tomatoes, green onions, black olives, and drizzle with ranch dressing.

What to Serve with Taco Pizza

Taco pizza is a full meal on its own since it has bread, meat, salad, and veggies. It can also be an appetizer (just cut it into smaller portions) or a potluck or shower dish. For sides, I think a fruit salad would be a nice addition or a fun dessert to serve after like my 10-Minute Banana Pudding, Caramel Apple Cake, or Pig Pickin’ Cake.

I hope you love this recipe as much as my family and I do! I love recipes for crescent dough sheets because they usually simplify the recipe and add a unique texture. I like to use them as a base for breakfast casseroles and even desserts! You could easily make this into a crescent roll veggie pizza by leaving off the meat or replacing it with a meatless version. Let me know what you think in the comments or tag me on social media @allthekingsmorsels!

Taco Pizza

Taco Pizza combines two favorites for the perfect easy meal! This recipe is made using crescent roll dough for a tasty meal everyone will love!

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 8 servings

Calories: 378kcal

Author: Kristen King

Cost: $15

Ingredients

• 1 8 oz package crescent roll dough
• 1 lb lean ground beef
• 1 package taco seasoning mix
• 1/4 cup water
• 1/2 cup sour cream
• 1/2 cup salsa
• 4 cups lettuce of choice, such as shredded iceberg (I used a bagged butter lettuce mix)
• 1 cup “fiesta” or “Mexican” shredded cheese
• 1 cup of cherry tomatoes, halved
• 3-4 green onions, sliced
• 1/2 small can sliced black olives
• 1/4 cup ranch dressing (I used Litehouse Jalapeño Ranch)

Instructions

• Preheat oven to 375 degrees Fahrenheit.
• Unroll crescent dough onto a baking sheet. Pinch the seams together to make one smooth sheet. Bake for 6-8 minutes until golden.
• In a large skillet, brown beef, crumbling as you go. When cooked through, drain the meat. Add taco seasoning and water. Simmer until heated through.
• Top crescent roll crust with sour cream, then salsa, then beef mixture.
• Top with lettuce, cheese, tomatoes, green onions, black olives, and drizzle with ranch dressing.

Nutrition

Calories: 378kcal | Carbohydrates: 18.5g | Protein: 21.2g | Fat: 24.4g | Saturated Fat: 8.1g | Cholesterol: 66mg | Sodium: 742mg | Fiber: 0.7g | Sugar: 4.7g | Calcium: 84mg | Iron: 14mg

Creamy, cheesy, and hearty, this Easy Scalloped Potatoes recipe is the perfect side for your next dinner.

Have the best scalloped potatoes on the block! Creamy, cheesy, and hearty, this Easy Cheesy Scalloped Potatoes Recipe is the perfect side dish for your next dinner, especially for the holidays! They are the perfect pairing to your Easter ham, great at both Thanksgiving and Christmas or alongside a steak dinner.

My easy scalloped potatoes are made from scratch with Yukon gold potatoes, a creamy sauce, plenty of cheese, and an optional breadcrumb topping. They’re versatile and warm and comforting, making them one of the best crowd feeding recipes.

Au Gratin Potatoes vs. Scalloped

Although Au Gratin Potatoes and Scalloped potatoes are very similar, they are not technically the same dish. Both call for thinly sliced potatoes, cheese, and a cream sauce with spices, but in scalloped potatoes, both the cheese and potatoes themselves are thicker. In the French potato recipe Au Gratin Potatoes, there is also the Au Gratin, which refers to the topping of the dish.

What is gratin (for potatoes au gratin)?

“Au Gratin” refers to the topping of the dish, which could be cheese or bread crumbs. I have a few options in the recipe so you can make it your own!

Scalloped Potatoes Recipe Ingredients

These make-ahead scalloped potatoes call for very few ingredients! Here is all you’ll need to make easy au gratin potatoes:

• 3 Tbsp. butter
• 3  Tbsp. flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese, divided
• 1 tsp. seasoned salt
• Salt to sprinkle on potato layers
• 1/2 tsp. pepper, plus more to sprinkle on potato layers
• 6 medium-size Yukon gold potatoes (or yellow potatoes), peeled and thinly sliced*
• 1 small onion,sliced (optional)
• For optional bread crumb topping: 4 tbsp butter and 1 cup panko breadcrumbs

How to Peel Potatoes

To prepare this easy scalloped potatoes recipe, you will have to peel and thinly slice your potatoes. Only 6 medium-size Yukon gold potatoes are necessary for this recipe. Here are a few tips for peeling potatoes to make this potatoes gratin recipe:

• Y-peeler: Easy to hold and great for quickly peeling potatoes.
• Cut away from yourself: If you do not have a Y-shaped peeler, make sure to peel away from yourself to avoid cutting your fingers, especially if you are using a paring knife.
• Do not boil: It may mean mushy, overcooked potatoes when you bake them later.

How to Make Scalloped Potatoes from Scratch

Homemade scalloped potatoes are so easy to make! Prepare the ingredients, including peeling and cutting your potatoes (see above for tips on how to peel potatoes!), layer in a baking dish, and bake, and that’s it – you’ll have the perfect creamy scalloped potatoes, with minimal effort and clean up.

1. Preheat oven to 350 degrees F.
2. Grease a 9×13″ baking dish and set aside.
3. Melt butter in a large sauté pan over medium-high heat.
4. Add flour and whisk until thick paste forms.
5. Slowly add milk and then heavy cream, whisking until thick and creamy.
6. Add in cheese, seasoned salt, and pepper. Mix until combined.
7. Place half the potatoes and onions in a baking dish and sprinkle with salt and pepper.
8. Cover with half of the sauce.
9. Add remaining potatoes and onions with another sprinkle of salt and pepper and top with remaining sauce.
10. Cover with foil and bake for 1 hour.
11. For optional breadcrumb topping: Melt 4 tablespoons butter in a medium saute pan over medium heat. Add breadcrumbs and cook until golden, stirring constantly. Remove from pan immediately so they don’t continue to brown in the hot pan.
12. Uncover and add a layer of cheese and then the breadcrumbs (if using) on top. Bake for 10 minutes until melted and a little browned.

Make Ahead Scalloped Potatoes

I love making this recipe for a holiday meal. Usually, this is when oven space is at a premium so I have the perfect solution! You can make your scalloped potatoes ahead of time and pop them back in the oven right before your guests arrive.

1. You can assemble the dish according to the directions. Then, bake this casserole dish for 60 minutes. This gets the potatoes about 75% of the way cooked through. 
2. Let the au gratin potato dish cool, then cover with aluminum foil and refrigerate for 1-2 days.
3. Reheat at the same baking temperature, for 30-40 minutes on the day your are serving your meal. If using, prepare the breadcrumbs the day of.

What to Serve with Simple Scalloped Potatoes

Scalloped Potatoes are a great dish for holidays like Thanksgiving, Christmas, and Easter, or for any potluck. They pair especially well with baked ham, and they reheat well for leftovers. Here are some complimentary dishes to consider:

• Slow Cooker Pulled Pork
• Garlic Butter Steak Bites
• The Best Thanksgiving Turkey Recipe
• Pork Chops with Mushroom Gravy
• Chicken Breast with Mushroom Sauce

Creamy scalloped potatoes are one of the easiest side dishes you can make, and also one of the most delicious. Once you try this potato gratin recipe, you’ll wonder where it’s been all your life. Please let me know what you think in the comments, leave a rating, or tag me on social media – @allthekingsmorsels!

Scalloped Potatoes

Creamy, cheesy, and hearty, this Easy Scalloped Potatoes recipe is the perfect side for your next dinner.

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Course: Side Dish

Cuisine: American

Keyword: creamy scalloped potatoes, easy scalloped potatoes, scalloped potatoes

Prep Time: 25 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 35 minutes

Servings: 12 servings

Calories: 254kcal

Author: Kristen King

Cost: $10

Ingredients

• 3 tbsp butter
• 3 tbsp flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups sharp cheddar cheese shredded divided
• 1 tsp seasoned salt
• salt to sprinkle on potato layers
• 1/2 tsp pepper plus more to sprinkle on potato layers
• 6 medium-sized Yukon gold potatoes or yellow potatoes peeled and thinly sliced
• 1 small onion sliced optional
• For optional bread crumb topping: 4 tbsp butter and 1 cup panko breadcrumbs

Instructions

• Preheat oven to 350 degrees.
• Grease a 9×13 baking dish and set aside.
• Melt butter in a large sauté pan over medium high heat.
• Add flour and whisk until a thick paste forms.
• Slowly add milk and then heavy cream, whisking until thick and creamy.
• Add in cheese, seasoned salt, and pepper. Mix until combined.
• Place half the potatoes and onions in baking dish and sprinkle with salt and pepper. Cover with half of the sauce. Add remaining potatoes and onions with another sprinkle of salt and pepper and top with remaining sauce.
• Cover with foil and bake for 1 hour.
• For optional breadcrumb topping: Melt 4 tablespoons butter in a medium saute pan over medium heat. Add breadcrumbs and cook until golden, stirring constantly. Remove from pan immediately so they don’t continue to brown in the hot pan.
• Uncover and add a layer of cheese and then the breadcrumbs (if using) on top. Bake for 10 minutes until melted and a little browned.

Nutrition

Calories: 254kcal | Carbohydrates: 15g | Protein: 8g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 369mg | Potassium: 451mg | Fiber: 2g | Sugar: 2g

This easy weeknight pasta dish featuring Italian chicken sausage is bursting with flavor and comes together in just 30 minutes!

This post is sponsored by al fresco. The opinions and text are all mine.

How about a delectable Italian sausage dinner that’s impressive enough for company but easy enough for a weeknight? I have the perfect pasta dish – Creamy Italian Chicken Sausage Pasta!

This creamy pasta recipe starts with al fresco Pasta Night Mild Italian Style Chicken Sausage which is fully cooked with just the right amount of spice. The sausage is browned and added into a cream sauce with garlic, white wine, mushrooms, sun-dried tomatoes, spinach, and basil. Oh, and then it’s topped with melty parmesan cheese. This is one of the best chicken sausage recipes you will try. Are you drooling yet?

I served the sausage cream sauce over farfalle (bow tie) pasta but you can use whatever pasta is your favorite or that you have on hand. Sausage spaghetti is always a good combo and this is also great served over fettuccine.

Are chicken sausages healthy?

Chicken sausage is a healthy and time-saving ingredient. al fresco Pasta Night Mild Italian Style Chicken Sausage is fully cooked, making it easy to quickly heat up on stove top, grill, or even in the microwave. Crafted with Italian herbs and red and green peppers, it’s a delicious addition any pasta dish. Find a store that carries al fresco Chicken Sausage here, and make your weeknights simple and delicious!

About al fresco

al fresco has a large variety of chicken sausage flavors and a ton of great recipe ideas on their website. Some of them take just 15 minutes! Y’all know I am all about easy while still putting an impressive meal on the table and this sausage helps me accomplish that. I love the promise on their website: “With al fresco, you’ll never have to choose between food that’s fast, delicious and good for you. We insist on all three, always.” That’s my kind of company!

al fresco Chicken Sausage Pasta Ingredients

Italian sausage recipes pack a ton of flavor, and this one has loads of good stuff. Here’s a run-down of what you’ll need:

• Pasta: I used farfalle (bow tie) pasta, but you can use any kind you like
• al fresco Pasta Night Mild Italian Style Chicken Sausage: You’ll need one 12 ounce package
• Cooking basics: olive oil, white cooking wine (or a dry white wine), Dijon mustard, flour, heavy cream, lemon juice, salt, and pepper
• Garlic: You’ll need 2 cloves but you can always throw in another for good measure if you’re a garlic lover
• Veggies: You’ll need fresh mushrooms, sun-dried tomatoes packed in oil, and fresh spinach (baby spinach works well)
• Herbs: Fresh basil is so good in this recipe
• Cheese: How could we not put cheese in this? Parmesan adds that punchy kick we love with pasta dishes

How to Cook Chicken Sausage

This is one of the easiest sausage pasta recipes for dinner because it comes together so quickly. Here are the steps:

1. Cook pasta according to package instructions.
2. Slice sausages into rounds.
3. Add olive oil to a pan over medium heat and when heated add sausage and mushrooms. Let brown, stirring occasionally, about 8 minutes.
4. Add garlic and let cook until fragrant, about 2 minutes.
5. Add white wine, Dijon mustard and flour. Stir until reduced by about half.
6. Add the heavy cream, sun-dried tomatoes and lemon juice. Cook for 2-3 minutes.
7. Add spinach and basil. Let cook for a minute or so until it wilts.
8. Add cooked pasta to pan and stir to combine.
9. Remove from heat and add cheese. Stir until melted. Season to taste with salt and pepper.
10. Garnish with additional basil and Parmesan.

What to Serve with Italian Chicken Sausage Pasta

This recipe is great with a big salad on the side (like my Avocado, Beet & Goat Cheese Salad), as well as a crusty bread like french bread with my Herb Garlic Butter. How about adding a quick and easy dessert like my 10-Minute Banana Pudding, Caramel Apple Cake, or Pineapple Casserole?

Let me know how you like this easy pasta with sausage and spinach by leaving a comment below or tagging me on social media @allthekingsmorsels. I love to hear from you!

Creamy Italian Chicken Sausage Pasta

This easy weeknight pasta dish featuring Italian chicken sausage is bursting with flavor and comes together in just 30 minutes!

Print Pin Rate

Course: Main Course

Cuisine: American, Italian

Keyword: 30 minute meals, chicken sausage, creamy sausage pasta, easy dinners, pasta, sausage, sausage pasta

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 400kcal

Author: Kristen King

Cost: $15

Ingredients

• 1/2 lb farfalle (bow tie) pasta (or pasta of choice)
• 12 oz package al fresco Pasta Night Mild Italian Style Chicken Sausage
• 1 tbsp olive oil
• 1.5 cups mushrooms sliced
• 2 cloves garlic minced
• 1/2 cup white cooking wine (or a dry white wine)
• 1/2 tsp Dijon mustard
• 1 tsp flour
• 3/4 cup heavy cream
• 1/4 cup sun-dried tomatoes (packed in oil), drained
• 1 tsp lemon juice
• 1 cup spinach loosely packed
• 2 tbsp basil chopped, plus extra for garnish
• 1/4 cup plus 2 tbsp parmesan cheese shredded, plus extra for garnish
• salt and pepper to taste

Instructions

• Cook pasta according to package instructions.
• Slice sausages into rounds.
• Add olive oil to a pan over medium heat and when heated add sausage and mushrooms. Let brown, stirring occasionally, about 8 minutes.
• Add garlic and let cook until fragrant, about 2 minutes.
• Add white wine, Dijon mustard and flour. Stir until reduced by about half.
• Add the heavy cream, sun-dried tomatoes and lemon juice. Cook for 2-3 minutes.
• Add spinach and basil. Let cook for a minute or so until it wilts.
• Add cooked pasta to pan and stir to combine.
• Remove from heat and add cheese. Stir until melted. Season to taste with salt and pepper.
• Garnish with additional basil and Parmesan.

Nutrition

Calories: 400kcal

This boiled crab legs recipe is rich and decadent, yet simple to make at home! Dipped in garlic butter, the sweet and tender crab meat is perfect for entertaining. Your family and friends will love this easy seafood recipe.

Boiled crab legs are one of the most delicious varieties of seafood, and an indulgent meal when you’re out to eat. But did you know you can make them at home and it’s really easy? Don’t be intimidated by cooking your own seafood. In this post I’m going to show you how easy it is to make your own boiled crab legs.

Learning how to season crab legs is really a matter of preference. Since we’re boiling them, and they’re in a shell, you’re only going to be able to infuse so much flavor into the meat. This recipe calls for a can of beer and Old Bay for the main seasonings, but you could boil them in plain water and enjoy them just the same because crab meat is so tasty. Sauce for crab legs can include cocktail or tartar sauce, but nothing beats butter. For this recipe I’ve added garlic salt and lemon to the butter for the most flavorful dipping experience.

Also, my super professional hand model for this post is my dad, who came to cook with me on Father’s Day and helped develop this recipe. It was fun having a cooking partner and getting the chance to show him the ins and outs of photographing a recipe!

Best Crab Legs

King crab legs are used for this recipe, which are ideal because they’re nice and long, with plenty of meat inside. The meat from king crab legs is also very sweet and tender. They’re simple to prepare, and some brands (like the ones pictured in this post), come pre-scored so that you can pry them open and get all the meat out easily. Although pricey, you can try to buy them when they’re on sale and keep them in the freezer for special occasions.

Crab Legs Recipe

This easy recipe requires just a handful of ingredients. Here’s what you’ll need:

For Crab Legs:

• 3 tbsp Old Bay seasoning
• 1 tbsp salt
• 1 tbsp vegetable oil
• 12 oz can light beer
• 2 lbs frozen crab legs (thawed or partially thawed) (this is what I used)
• 6-8 corn cob halves (optional)

For Flavored Butter:

• 1 stick butter, melted
• 1/2 tsp garlic salt
• 1 tsp lemon juice
• 1 pinch salt

How to Cook Crab Legs

Think this is going to be complicated? Think again! Here’s how to boil crab legs:

Crab Legs:

1. Fill a large stock pot about half full with water (leaving plenty of room for the crab legs) and bring to a boil.
2. Add Old Bay seasoning, salt, vegetable oil, and beer.
3. Add crab legs and return to a boil. Boil for 5 minutes.
4. Remove crab legs and set aside.
5. Optional: Add frozen corn cobs to same pot and bring to a boil. Remove and serve everything warm.
6. Remove meat from crab legs by prying open if already cut, or by breaking at joint, removing tendon, then breaking at longest part of leg and slowly pulling out meat. Dip in flavored butter.

Flavored Butter:

1. Melt butter and add garlic salt, lemon juice, and salt.

What to Eat with Crab Legs

For this recipe we boiled corn in the same pot as the crab legs, which makes for a simple side and is a little bit like a seafood boil.

There’s nothing quite like a big, warm, welcoming platter of crab legs. Consider pairing it with:

Tangy Southern Coleslaw

Banana Pudding

Fried Okra

Pig Pickin’ Cake

Pineapple Casserole

Boiling crab legs is an easy way to have an impressive seafood dinner at home that your family and guests will rave about! I hope you’ll give this recipe a try and let me know what you think by leaving a comment below!

Boiled Crab Legs

This boiled crab legs recipe is rich and decadent, yet simple to make at home! Dipped in garlic butter, sweet and tender crab meat is perfect for entertaining.

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Course: Appetizer, Main Course

Cuisine: American

Keyword: appetizer recipe, crab, king crab, seafood

Cook Time: 30 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 217kcal

Author: Kristen King

Cost: $40

Ingredients

• 3 tbsp Old Bay seasoning
• 1 tbsp salt
• 1 tbsp vegetable oil
• 1 12 oz can light beer
• 2 lbs frozen crab legs, thawed or partially thawed
• 6-8 corn cob halves (optional)

For Flavored Butter

• 1 stick butter, melted
• 1/2 tsp garlic salt
• 1 tsp lemon juice
• 1 pinch salt

Instructions

• Fill a large stock pot about half full with water (leaving plenty of room for the crab legs) and bring to a boil.
• Add Old Bay seasoning, salt, vegetable oil, and beer.
• Add crab legs and return to a boil. Boil for 5 minutes.
• Remove crab legs and set aside.
• Optional: Add frozen corn cobs in same pot and bring to a boil. Remove. Serve everything warm.
• Remove meat from crab legs by prying open if already cut, or by breaking at joint, removing tendon, then breaking at longest part of leg and slowly pulling out meat. Dip in flavored butter.

For Flavored Butter

• Melt butter and add garlic salt, lemon juice, and salt

Nutrition

Calories: 217kcal

Garlic Butter Steak Bites are tender pieces of sirloin seared to perfection and dripping with saucy garlic butter for an easy and quick meal or appetizer.

This is one of the best steak recipes because it’s so quick to make! This steak bites recipe is an easy weeknight dinner that can be served with mashed potatoes or rice, or you can make it as an easy appetizer for a party or gathering. Who doesn’t love steak?!

What are steak bites?

Steak bites are bite-sized pieces of a tender cut of steak, like sirloin, that are seasoned and seared on high to make them crispy and caramelized on the outside and tender on the inside.

Garlic Butter Steak Bites Recipe Ingredients

Here’s everything you need to make this tasty steak bites appetizer:

• Olive Oil, for achieving that yummy caramelization
• Steak: I used 2 pounds of sirloin steak for this recipe
• Salt and Pepper, to season your meat
• Garlic Butter: you’ll need half of a recipe of my easy Garlic Butter – see recipe
• Fresh herbs for garnish (I like parsley but you can experiment with different flavors

What Steak to Use for Garlic Steak Bites

This recipe calls for sirloin because it is so tender, but you could use other cuts of meat as well like ribeye or New York strip steak. Tenderloin would be the most expensive but most tender cut for this recipe.

How to Cook Steak for Garlic Butter Steak Bites

Here’s the step-by-step instructions for making garlic steak bites:

1. Pat steaks dry and cut into bite size pieces. Season generously with salt and pepper.
2. Heat olive oil in a large skillet over high heat. Once heated, add steak in a single layer (you may have to cook them in batches). Cook for about 2 minutes without stirring and then give them a stir and cook for a couple minutes more, until browned on all sides and done to your liking. Remove from skillet to a serving dish. If cooking in batches add a little more olive oil to the pan before the next batch.
3. Reduce heat to medium and add garlic butter. Allow to melt and then pour over steak bites.
4. Garnish with chopped fresh parsley (optional) and serve with steak fries.

Do you love steak? What’s your favorite way to prepare it? Let me know what you think of this version in the comments below!

Garlic Butter Steak Bites

Garlic butter steak bites are so juicy and flavorful. If you love easy sirloin steak recipes, this is for you!

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Course: Appetizer, Main Course

Cuisine: American

Keyword: 30 minute meals, easy appetizers, steak

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 6 servings

Calories: 249kcal

Author: Kristen King

Cost: 15

Equipment

• Heavy weight skillet (cast iron works well)

Ingredients

• 2 tbsp olive oil
• 2 lbs sirloin steak or your choice of cut
• salt
• pepper
• 1/2 recipe Garlic Butter (see notes)
• 1 tbsp fresh parsley, chopped for garnish

Instructions

• Pat steak dry and cut into bite-size pieces. Season generously with salt and pepper.
• Heat olive oil in a large skillet over high heat. Once heated, add steak in a single layer (you may have to cook them in batches).
• Cook for about 2 minutes without stirring and then give them a stir and cook for a couple of minutes more, until browned on all sides and done to your liking.
• Remove from skillet to a serving dish. If cooking in batches, add a little more olive oil to the pan before the next batch.
• Reduce heat to medium and add garlic butter. Allow to melt and then pour over steak bites.
• Garnish with chopped fresh parsley (optional) and serve. Enjoy!

Notes

Garlic butter: See recipe linked in post or search my website for garlic butter.

Nutrition

Calories: 249kcal | Carbohydrates: 1g | Protein: 33g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 88mg | Potassium: 531mg | Fiber: 1g | Sugar: 1g | Vitamin A: 208IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 3mg

Mildly spicy blistered shishito peppers tossed with olive oil, lemon and salt are paired with a fresh citrus pesto dip for the perfect finger food appetizer.

Meet your new favorite finger food! These tender peppers are great paired with drinks, and will be your most requested appetizer. You certainly can’t eat just one! Blistered shishito peppers are easy to make and become addictive with the olive oil coating, smoky char marks, fresh squeezed lemon and plenty of crunchy salt. You can get creative with additional seasonings too!

What are shishito peppers?

Shishito peppers are a variety of chili pepper that are harvested while green and used often in East Asian cooking. They’re small, long, and thin, and blister quickly when tossed with oil. Their color is bright green and the texture is tender and a bit wrinkly. To make a comparison they’re most similar to padron peppers.

What does a shishito pepper taste like?

Shishito peppers are sweet with just a little heat. They have a light crunchy texture and a slight smoky flavor which is intensified by charring. Shishito pepper seeds are soft and do not need to be removed to eat. They are mostly near the stem and you can eat right up to them.

Are shishito peppers hot?

No. Shishito peppers may have the shape of a hotter variety but they are quite mild. It’s said that one in ten will surprise you with more heat.

Shishito Peppers Recipe Ingredients

Here’s everything you need to make blistered shishito peppers and pesto sauce:

For Shishito Peppers:

• 2 dozen shishito peppers
• 1/2 tbsp olive oil
• juice of 1 lemon
• sea salt

For Citrus Pesto Dip:

• 4 bunches parsley, large stems removed
• juice of 1 lemon
• 2 cloves garlic, minced
• 1/2 cup parmesan cheese
• 1/4 tbsp black pepper
• 1 /4 tbsp salt
• 1/4 cup olive oil

Where to Buy Shishito Peppers

These Japanese peppers are not always easy to find, although based on their current popularity we may see that start to change! Ours are from Trader Joe’s and you can also buy them at an Asian market. If going to a grocery store chain it’s best to call your local store to see if they have any before making a special trip!

How to Cook Shishito Peppers

This shishito peppers recipe with creamy pesto sauce is so easy to prepare. Here’s how to do it:

For Shishito Peppers:

1. Wash and dry peppers.
2. Heat a large heavy skillet (like cast iron) to medium-high.
3. Toss peppers in olive oil and add to skillet.
4. Cook in batches depending on the size of your pan. Cook until blistered in a few places, then flip to blister on the other side.
5. Remove from heat to a bowl. Add lemon juice and sprinkle with salt. Toss and serve.

For Citrus Pesto Dip:

1. Blend all ingredients except oil in a food processor until well-combined.
2. Slowly add oil and continue to process until combined.
3. Place in a bowl for dipping.

You could also toss the peppers on your grill in a grill basket. They are perfect for a summer barbecue and with Citrus Pesto Dip they are out of this world!

What to Serve with Blistered Shishito Peppers

Shishito peppers would be great among other appetizers for a tapas-style party. Here are some good ones to consider:

• Soft Pretzels (great with Beer Cheese!)
• Fried Oysters
• Fried Okra
• Button Mushrooms

Have you had blistered peppers before? How about with a pesto dip? I’d love to hear what you think in the comments below!

Blistered Shishito Peppers with Citrus Pesto Dip

Blistered shishito peppers tossed with olive oil, lemon, and salt pair deliciously with fresh citrus pesto dip for the perfect finger food appetizer!

Print Pin Rate

Course: Appetizer

Cuisine: American

Keyword: appetizer recipe, game day appetizers, japanese peppers

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 6 servings

Calories: 147kcal

Author: Kristen King

Cost: 15

Ingredients

For Shishito Peppers:

• 2 dozen shishito peppers
• 1/2 Tbsp. olive oil
• juice of 1 lemon
• sea salt

For Citrus Pesto Dip:

• 4 bunches parsley, large stems removed
• juice of 1 lemon
• 2 cloves garlic, minced
• 1/2 cup parmesan cheese
• 1/4 tbsp black pepper, add more to taste
• 1 /4 tbsp salt, add more to taste
• 1/4 cup olive oil

Instructions

For Shishito Peppers:

• Wash and dry peppers.
• Heat a large heavy skillet (like cast iron) to medium-high.
• Toss peppers in olive oil and add to skillet.
• Cook in batches depending on the size of your pan. Cook until blistered in a few places, then flip to blister on the other side.
• Remove from heat to a bowl. Add lemon juice and sprinkle with salt. Toss and serve.

For Citrus Pesto Dip:

• Blend all ingredients except oil in a food processor until well-combined.
• Slowly add oil and continue to process until combined.
• Place in a bowl for dipping.

Nutrition

Serving: 1serving | Calories: 147kcal | Carbohydrates: 5g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 1318mg | Potassium: 218mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3495IU | Vitamin C: 63mg | Calcium: 153mg | Iron: 3mg

Just like the popular Gruyere and bacon version, these copycat Starbucks Egg Bites are rich, velvety, and perfect for an on-the-go breakfast.

Starbucks Sous Vide Egg Bites are popular for a reason. They’re creamy and rich, with a pillowy texture, and they’re filled with fancy cheese and bacon (and that’s just one variety)! They’re low-carb and an easy, on-the-go breakfast. My at-home version saves time and allows you to have these ready to go throughout the week!

What is Sous Vide?

Sous Vide is a French cooking method that involves cooking food in an air-tight vessel in temperature-controlled water. This allows the food to be cooked evenly throughout, which is why those tasty sous vide egg bites are creamy all the way through with no crunchy crust on the top or outside. However, we’ve been able to attain that same texture in the pressure cooker and it’s super quick and easy!

Tools for Starbucks Egg Bites Recipe

In order to make this recipe you will need a few tools:

• Pressure Cooker (my favorite is the Ninja Foodi Pressure Cooker Deluxe)
• Silicone Egg Mold – You can buy a single mold, a double stackable set, or even a set with a built in trivet (pictured)
• Trivet – This may have come with your pressure cooker, or you can buy one, or you can use the egg mold with the built-in trivet
• Blender

Starbucks Egg Bites Ingredients

Here’s everything you need to make our Starbucks Sous Vide Egg Bites recipe:

• 4 eggs
• 1/3 cup heavy cream
• 1/3 cup cottage cheese
• 1/2 cup Gruyere cheese, shredded
• 3-4 dashes hot sauce
• salt and pepper
• 1/3 cup Monterrey jack cheese
• 7 slices bacon, cooked and cut in half. The bacon needs to be bendable enough to fold into the bottom of the egg mold, so not too crispy. You can also use pre-cooked bacon.

Feel free to add veggies or use different cheese varieties. Cottage cheese will always be needed but you can sub out the other two to switch it up. Here are some ideas:

• Roasted red peppers, feta, spinach
• Sausage and mushrooms
• Broccoli and cheddar
• Ham and cheddar
• Diced peppers, pepperjack cheese, hot sauce

How to Make Sous Vide Egg Bites

1. In a blender, add eggs, heavy cream, cottage cheese, Gruyere cheese, hot sauce, and a generous sprinkle of salt and pepper.
2. Spray egg mold with cooking spray.
3. Sprinkle a little monterrey jack cheese into each opening, then crisscross two bacon halves in each opening, pushing down into the mold.
4. Add egg mixture and fill about two-thirds full. Place lid on the egg mold.
5. Add one cup of water to pressure cooker. Place trivet into pot and then place egg mold on top of the trivet. Note, if using an egg mold with built in trivet, you don’t need an additional trivet.
6. Set pressure cooker to steam. The amount of minutes is highly dependent on the model of your pressure cooker. They may need only 9 minutes or up to 15. Start on the lower end and repeat the process for an additional 3 minutes if they’re not cooked through (add another splash of water to the pot to replace what has turned to steam). A knife inserted into the egg bite should come out clean. Let the steam naturally release for 10 minutes and then carefully release the steam the rest of the way according to the manufacturer’s instructions.
7. Allow to cool for 3-5 minutes. Remove egg bites from mold and serve.
8. Store leftovers in refrigerator. To re-heat, place egg bite on a paper towel and microwave for 20-30 seconds.

What to Serve with Egg Bites Recipe

Egg bites are an easy breakfast to eat on-the-go, but would also pair well with fresh fruit and a cup of tea or coffee. These would be great added to a brunch spread with other breakfast items for a special occasion. Think Mother’s Day or maybe even a New Year’s Day brunch.

How to Reheat Egg Bites Recipe

You can make egg bites ahead of time to have throughout the week. Store in the refrigerator and when you’re ready to eat, just place one on a paper towel and heat in the microwave for 20-30 seconds. Easy peasy!

Can you freeze egg bites?

Yes! Wrap them individually with plastic wrap then store in a freezer bag and grab one at a time as needed. Thaw before re-heating, then microwave for 20-30 seconds.

I hope you love this easy Starbucks Sous Vide Egg Bite recipe and that it simplifies your mornings. Let me know what you think in the comments below!

Starbucks Sous Vide Egg Bites

Just like the popular gruyere and bacon Starbucks egg bites, these sous vide egg bites are rich, velvety, and perfect for an on-the-go breakfast!

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Course: Breakfast, Brunch

Cuisine: American

Keyword: 30 minute meals, breakfast, brunch, egg bites

Prep Time: 10 minutes

Cook Time: 15 minutes

Steam Release Time: 10 minutes

Total Time: 35 minutes

Servings: 7 servings

Calories: 236kcal

Author: Kristen King

Cost: $15

Equipment

• Blender
• Silicone Egg Mold with Lids (some have a built in trivet)
• Trivet for Pressure Cooker (unless you have an egg mold with a built-in trivet)
• Pressure Cooker with a "steam" setting

Ingredients

• 4 eggs
• 1/3 cup heavy cream
• 1/3 cup cottage cheese
• 1/2 cup Gruyere cheese, shredded
• 3-4 dashes hot sauce
• salt and pepper
• 1/3 cup Monterrey jack cheese
• 7 slices bacon cooked and cut in half (Needs to be bendable enough to fold into bottom of egg mold and not too crispy. You can also use pre-cooked bacon.)

Instructions

• In a blender add eggs, heavy cream, cottage cheese, Gruyere cheese, hot sauce, and a generous sprinkle of salt and pepper.
• Spray egg mold with cooking spray.
• Sprinkle a little monterrey jack cheese into each opening, then crisscross two bacon halves in each opening, pushing down into the mold.
• Add egg mixture and fill about two-thirds full. Place lid on the egg mold.
• Add one cup of water to pressure cooker/Instant Pot. Place trivet into pot and then place egg mold on top of the trivet. Note, if using an egg mold with built in trivet, you don’t need an additional trivet.
• Set pressure cooker to steam. The amount of minutes is highly dependent on the model of your pressure cooker. They may need only 9 minutes or up to 15. Start on the lower end and repeat the process for an additional 3 minutes if they're not cooked through (add another splash of water to the pot to replace what has turned to steam). A knife inserted into the egg bite should come out clean. Let the steam naturally release for 10 minutes and then carefully release the steam the rest of the way according to the manufacturer's instructions.
• Allow to cool for 3-5 minutes. Remove egg bites from mold and serve.
• Store leftovers in refrigerator. To re-heat, place egg bite on a paper towel and microwave for 20-30 seconds.

Nutrition

Calories: 236kcal

Your new favorite leftover turkey recipe! This Easy Turkey Tetrazzini recipe is a leftover turkey casserole with soft egg noodles, chock-full of flavor from mushrooms, peas, and a creamy, cheesy sauce.

Thanksgiving leftovers are one of the best parts of the holiday, and it’s even better when you can make something a little new and different the next day. Turkey Tetrazzini casserole is the perfect easy meal that’s flavorful, comforting, and perfect for an easy lunch or dinner. This leftover turkey casserole is a crowd-pleaser that your family will love.

This leftover turkey recipe starts with a creamy sauce with Italian seasonings, lemon, and two different kinds of cheeses. It gets mixed with turkey, mushrooms, and peas, and then baked with hot egg noodles and topped with crunchy, buttery breadcrumbs. This easy turkey tetrazzini is the perfect answer to what to make with leftover turkey!

What is tetrazzini?

Tetrazzini is an American casserole typically consisting of turkey, chicken, or tuna, baked with pasta in a creamy béchamel sauce, with mushrooms and a crunchy topping. According to Wikipedia, the dish is thought to be named after an Italian opera singer, Luisa Tetrazzini, who was a long-time resident of San Francisco, California. A hotel chef in San Francisco named Ernest Arbogast is said to have created and named the dish after Tetrazzini.

Turkey Tetrazzini Recipe Ingredients

Here’s everything you need to make my easy leftover turkey recipe:

• 12 oz egg noodles
• cooking spray
• 8 tbsp butter, divided
• 1 small onion, diced
• 2 tbsp all purpose flour
• 1 cup chicken broth
• 2 cups whole milk
• 1 tsp italian seasoning
• 1/4 tsp nutmeg
• 2 tsp lemon juice
• 3 cups turkey meat, cooked and shredded
• 6 oz canned sliced mushrooms
• 3/4 cup frozen peas
• 1/2 cup parmesan cheese
• 1/4 cup mozzerella cheese
• salt and pepper, to taste
• 1 cup panko breadcrumbs
• 2 tbsp fresh parsley, chopped (for garnish)

How to Make Turkey Tetrazzini

Here are the steps for making Turkey Tetrazzini:

1. Preheat oven to 375 degrees.
2. Spray a 9×13 baking dish with cooking spray. Set aside.
3. Cook egg noodles in a large pot, according to package instructions. Strain and set aside.
4. Add 4 tbsp of butter to a large skillet with diced onion. Cook on medium-high until translucent.
5. Add flour and whisk until a thick paste forms.
6. Slowly add chicken broth and then milk, whisking until smooth and creamy.
7. Mix in italian seasoning, nutmeg, and lemon juice.
8. Mix in turkey, mushrooms, peas, and cheeses. Season with salt and pepper to taste.
9. Add in cooked egg noodles and gently mix to combine. Add to casserole dish and smooth into an even layer.
10. In another saute pan, melt remaining 4 tbsp butter over medium-high heat. Add breadcrumbs and cook until golden, stirring constantly. Remove from pan immediately so they don’t continue to brown in the hot pan.
11. Sprinkle breadcrumbs evenly over top of the casserole.
12. Bake for about 30 minutes, until bubbling and heated through.

Side Dishes for Turkey Tetrazzini

This casserole would be great alongside traditional Thanksgiving sides like Southern Sweet Potato Casserole, Squash Casserole, or Mashed Potatoes. And try it with Caramel Apple Cake or Pumpkin Dump Cake for dessert!

I hope you love this idea for what to do with leftover turkey. Let me know if you love to create new dishes out of leftovers too!

Turkey Tetrazzini

Perfect for using up leftover turkey, this Turkey Tetrazzini recipe has comforting noodles and a creamy, cheesy sauce.

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Course: Main Course

Cuisine: American

Keyword: casserole, thanksgiving, turkey

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 12 servings

Calories: 295kcal

Author: Kristen King

Cost: $15

Ingredients

• 12 oz egg noodles
• cooking spray
• 8 tbsp butter divided
• 1 small onion diced
• 2 tbsp all purpose flour
• 1 cup chicken broth
• 2 cups whole milk
• 1 tsp italian seasoning
• 1/4 tsp nutmeg
• 2 tsp lemon juice
• 3 cups turkey meat cooked and shredded
• 6 oz canned sliced mushrooms
• 3/4 cup frozen peas
• 1/2 cup parmesan cheese
• 1/4 cup mozzerella cheese
• salt and pepper to taste
• 1 cup panko breadcrumbs
• 2 tbsp fresh parsley chopped (for garnish)

Instructions

• Preheat oven to 375 degrees.
• Spray a 9×13 baking dish with cooking spray. Set aside.
• Cook egg noodles in a large pot, according to package instructions. Strain and set aside.
• Add 4 tbsp of butter to a large skillet with diced onion. Cook on medium-high until translucent.
• Add flour and whisk until a thick paste forms. Slowly add chicken broth and then milk, whisking until smooth and creamy.
• Mix in italian seasoning, nutmeg, and lemon juice.
• Mix in turkey, mushrooms, peas, and cheeses.
• Season with salt and pepper to taste.
• Add in cooked egg noodles and gently mix to combine.
• Transfer to a casserole dish and smooth into an even layer.
• In another saute pan, melt remaining 4 tbsp butter over medium-high heat. Add breadcrumbs and cook until golden, stirring constantly. Remove from pan immediately so they don’t continue to brown in the hot pan. Sprinkle breadcrumbs evenly over top of the casserole.
• Bake for about 30 minutes, until bubbling and heated through.

Nutrition

Calories: 295kcal

Creamy whipped sweet potatoes with cinnamon and nutmeg are topped with a crunchy brown sugar pecan topping in this Southern Sweet Potato Casserole. It’s sure to become a family tradition if it isn’t already!

Southern Sweet Potato Casserole is a staple side dish for many families on Thanksgiving, and for good reason. This rich and sweet casserole pairs wonderfully with all the flavors of the season, is easy to put together, and can be made ahead of time. This version forgoes the marshmallow topping for a crunchy, crumbly pecan topping and it is a crowd favorite!

Southern Sweet Potato Casserole Recipe Ingredients

This sweet potato casserole recipe requires just a handful of common ingredients:

• Sweet Potatoes: You’re going to need 4-5 large sweet potatoes to end up with about 4 cups of cooked mashed sweet potatoes
• Sugar, eggs, evaporated milk, and butter to make your potatoes rich and creamy!
• Spices and flavors: pure vanilla extract, cinnamon, salt, and nutmeg for those comforting fall flavors
• Crumb topping ingredients: butter, brown sugar, flour, and chopped pecans

How to Make Sweet Potato Casserole

Here’s the step-by-step guide to making our simple sweet potato casserole. And bonus – your home is about to smell amazing!

1. Preheat oven to 350 degrees.
2. Pierce potatoes several times all over with a fork and place on a baking sheet.
3. Bake potatoes until tender, about 60 minutes.
4. Once cool enough to handle, peel potatoes and add to a large mixing bowl.
5. Whip potatoes with an electric mixer until fluffy and smooth. You need about 4 cups of whipped sweet potatoes.
6. Add sugar, eggs, butter, evaporated milk, vanilla, cinnamon, salt, and nutmeg to the potatoes.
7. Mix with electric mixer and put in a greased square casserole dish.
8. Add topping ingredients to a bowl and mix well. Spread on top of potatoes.
9. Bake for 30-35 minutes until heated through.

Can you make sweet potato casserole ahead of time?

YES! You can easily turn this into a make ahead sweet potato casserole by cooking your sweet potatoes and whipping them up ahead of time. Store them in your casserole dish, tightly covered in the refrigerator for a couple of days. You can also make the topping ahead of time and store it in the refrigerator separate from the casserole. The day that you’re ready to bake it, spread the topping on top and pop it in the oven. You’ll need to add a few extra minutes in the oven since you’ll be cooking it from cold.

Can you freeze sweet potato casserole?

Again, YES! Sweet potatoes freeze well and this dish would be a great frozen staple to keep on hand for busy nights. We recommend preparing the potatoes as instructed but making the topping on the day you plan to bake it. Just thaw the casserole in the refrigerator overnight and you’ll be good to go!

What to Serve with Southern Sweet Potato Casserole

Thanksgiving first comes to mind when we think about serving sweet potato recipes but this dish is also excellent alongside ham (think Easter spread) and is a great potluck dish or a side for any meal of the year! You could also eat this as dessert with a scoop of vanilla ice cream and I’m not against a little sweet potato casserole for breakfast too.

But let’s get back to turkey for a minute. Here are some scrumptious recipes to complement sweet potato casserole:

• Roasted Thanksgiving Turkey
• Slow Cooker Stuffing
• Squash Casserole
• Classic Mashed Potatoes and Gravy
• Button Mushrooms
• Caramel Apple Cake
• Pumpkin Dump Cake
• Turkey Tetrazzini
• Leftover Turkey Sandwich

I hope you’ll love this easy sweet potato casserole and that you’ll try it out for Thanksgiving. Let me know how you like your sweet potatoes in the comments below!

Southern Sweet Potato Casserole

Creamy whipped sweet potatoes with cinnamon and nutmeg are topped with a crunchy brown sugar pecan topping in this Southern Sweet Potato Casserole.

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Course: Side, Side Dish

Cuisine: American

Keyword: side dish, sweet potatoes, thanksgiving

Prep Time: 1 hour 20 minutes

Cook Time: 35 minutes

Total Time: 1 hour 55 minutes

Servings: 12 servings

Calories: 355kcal

Author: Kristen King

Cost: $10

Ingredients

• 4-5 sweet potatoes large
• 1 cup sugar
• 2 eggs beaten
• 1 stick butter melted
• 1/2 cup evaporated milk
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp nutmeg

For topping

• 1/2 stick butter melted
• 3/4 cup brown sugar
• 1/3 cup all purpose flour
• 1 cup pecans chopped

Instructions

• Preheat oven to 350 degrees.
• Pierce potatoes several times all over with a fork and place on a baking sheet.
• Bake potatoes until tender, about 60 minutes.
• Once cool enough to handle, peel potatoes and add to a large mixing bowl.
• Whip potatoes with an electric mixer until fluffy and smooth. You need about 4 cups of whipped sweet potatoes.
• Add sugar, eggs, butter, evaporated milk, vanilla, cinnamon, salt, and nutmeg to the potatoes.
• Mix with electric mixer and put in a greased square casserole dish.
• Add topping ingredients to a bowl and mix well. Spread on top of potatoes.
• Bake for 30-35 minutes until heated through.

Nutrition

Calories: 355kcal

This post is sponsored by Ghirardelli. The opinions and text are all mine.

Everyone’s favorite cracker toffee becomes festive and elegant with Ghirardelli Baking Chips, pistachios, and dried cranberries.

When it comes to holiday baking, I like to get started early and make a lot of different treats to freeze and have ready for all of the festivities. One of the ways I elevate my baking from great to extraordinary is with Ghirardelli chocolate. I love their baking chips for all my melty chocolate needs because they’re high quality, with a rich and decadent taste. Ghirardelli Baking Chips are also great for any baking or snacking need— chocolate chip cookies, chocolate muffins, brownies, trail mix, or even a dark chocolate snack.

I know I am not alone when I say cracker toffee is my favorite holiday treat! My family loves it and every year I make several varieties with different toppings to give as gifts and place on goody trays throughout the season. This year I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and the combination of bittersweet chocolate with the sweet toffee layer is delicious! Ghirardelli is committed to ultimate quality from bean to chip, and uses sustainably sourced cacao beans, which is why it is my top choice! I topped it all off with festive red and green by using dried cranberries and pistachios, which makes for a beautiful and elegant presentation.

We love the bittersweet combo, but Ghirardelli Semi-Sweet Chocolate Baking Chips are also wonderful for cracker toffee. You can make these without additional toppings (they are delicious with just chocolate as the top layer) or get creative with a combination of your own (think different nuts, candies, dried fruit, or coconut).

You can find additional recipe inspiration on the Ghirardelli website. In addition, from 11/15/19 – 12/31/19, you can get $1.50 off any 2 bags of Ghirardelli Baking Chips at your local Publix.

How will you discover the Ghirardelli difference?

Cracker Toffee Ingredients

Here’s everything you need to make your own Saltine Cracker Toffee:

• Equipment: You’ll need a large baking sheet, tin foil, a small saucepan, a wooden spoon, and a spatula (inverted works best)
• Saltines: About 40-48 crackers to line the baking sheet
• Toffee Ingredients: 2 sticks of salted butter and 1 cup of light brown sugar
• Best Quality Chocolate: 10 oz bag Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
• Toppings: I sprinkled my cracker toffee with 1/2 cup each of pistachios and dried cranberries

How to make Cracker Toffee

Making cracker toffee is very simple! Here’s what you’ll do:

1. Preheat oven to 350 degrees Fahrenheit.
2. Line baking sheet with foil and line crackers in a single layer. Set aside.
3. To make caramel toffee layer melt butter in a saucepan on medium to medium-high heat. Stir in brown sugar and bring to a boil. Continue to stir constantly and boil for 3 minutes.
4. Pour caramel over cracker layer and spread evenly. Bake for 5 minutes.
5. Sprinkle baking chips over the top in an even layer. Let sit for a minute to allow baking chips to melt.
6. Spread melted chocolate into a layer covering all the caramel.
7. Top with pistachios and dried cranberries.
8. Allow to firm in the freezer for 15 minutes.
9. Cut into squares. Serve or freeze for later.

Can you freeze Cracker Toffee?

Yes! Start out with them cold (so they don’t stick together) and add them to a freezer bag. I don’t separate the layers or anything and they always turn out great. I also really enjoy them straight out of the freezer!

I hope you enjoy this easy yet elevated Cranberry Pistachio Cracker Toffee. Consider giving this treat along with the recipe in a cute box or jar (this would make a great teacher gift!) or in a holiday dish to enjoy at home.

Ghirardelli makes life a bite better!

Cranberry Pistachio Cracker Toffee

Everyone's favorite cracker toffee made a little fancier with bittersweet chocolate, dried cranberries, and pistachios.

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Course: Dessert

Cuisine: American

Keyword: Christmas treat, cracker toffee, dessert

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 24 servings (2 crackers per serving)

Calories: 188kcal

Author: Kristen King

Cost: $10

Equipment

• large sheet pan
• tin foil
• small saucepan
• wooden spoon
• spatula (inverted spatula works well)

Ingredients

• 48 saltine crackers
• 2 sticks butter, salted
• 1 cup light brown sugar
• 1 10 oz bag Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
• 1/2 cup pistachios, roughly chopped
• 1/2 cup dried cranberries

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• Line baking sheet with foil and line crackers in a single layer. Set aside.
• To make caramel toffee layer melt butter in a saucepan on medium to medium-high heat. Stir in brown sugar and bring to a boil. Continue to stir constantly and boil for 3 minutes.
• Pour caramel over cracker layer and spread evenly. Bake for 5 minutes.
• Sprinkle baking chips over the top in an even layer. Let sit for a minute to allow baking chips to melt.
• Spread melted chocolate into a layer covering all the caramel.
• Top with pistachios and dried cranberries.
• Allow to firm in the freezer for 15 minutes.
• Cut into squares. Serve or freeze for later.

Nutrition

Calories: 188kcal

Make this EASY Garlic Herb Butter with just 3 ingredients and one bowl! It’s the perfect complement to bread, vegetables, meats, and seafood. You will want to slather it on everything!

Garlicky, herby butter. Does it really get any better than a good homemade garlic butter? You will want to add garlic herb butter to EVERYTHING. This recipe is so simple but adds a special touch to any meal, no matter what protein you’re cooking or even if you’re just making garlic butter for bread.

Garlic butter with herbs is incredible with your steak dinner recipes, tender roast beef recipes, whole beef tenderloin, or even slathered on turkey for Roasted Thanksgiving Turkey. Compound butter for turkey is an absolute must-try. You won’t believe how crispy the skin gets and how much flavor it adds!

I love using our garlic butter for pasta, too. Add it to your favorite pasta like angel hair or linguine and it will feel like a gourmet meal! You can even melt butter garlic sauce with herbs over seafood for an incredible garlic butter sauce. Garlic butter for shrimp is my favorite! Oh, and DEFINITELY try adding garlic herb butter to your steamed crab legs. You will not even believe how delicious this combination is!

Ingredients for Garlic Herb Butter

The best part about making homemade garlic butter is that it contains just 3 simple ingredients.

• Butter: I use salted butter in this recipe but if you prefer, you can use unsalted butter and add salt to taste.
• Garlic: The garlic gives the butter its amazing flavor! Chop it up finely by hand or put it in a garlic press.
• Herbs: This recipe uses parsley, which complements so many foods, but feel free to experiment with additional herbs of your choosing! For example, you could try adding a little thyme for steak butter.

How to Make Garlic Herb Butter

Making flavored butter takes only a few minutes! Here’s all you have to do:

1. Start with the butter. Make sure it’s at room temperature before you get started so you can mix everything together easily. Then, add it to a bowl.
2. Chop or press the garlic and finely chop the parsley. Add both to the bowl.
3. Mix until well combined. That’s it! Perfectly flavored homemade garlic butter!
4. If you are using the recipe as a Garlic Butter spread, it will be ready to use. If you are using it as a Garlic Butter Sauce, add to a saucepan and heat on low for 3 minutes or until melted.

How to Make Garlic Butter for Bread

This is the best garlic butter spread! The secret to a great garlic bread recipe is to keep it simple.

1. Use the recipe for garlic butter but do not melt the garlic butter.
2. Preheat oven to 425°
3. Spread on your favorite bread (baguette or french bread works great) at room temperature.
4. Optional – for cheesy garlic bread, sprinkle 1/4 cup of mozzarella or parmesan cheese on top.
5. Place bread on a baking sheet.
6. Bake until bread is toasted and lightly brown, approximately 5 minutes.

Store your garlic herb butter in the fridge in an airtight container for a couple of weeks or even freeze it to bring out as needed.

Can you freeze butter?

Yes, you can freeze garlic butter spread. Just as if you were storing it in the refrigerator, add it to an airtight container and store it in the freezer.

I recommend freezing for no more than 2 months but can guarantee you will enjoy it all before then. You can take it straight out of the freezer and toss it in with whatever meal you’re making for quick & easy flavor!

If you’re taking garlic butter spread out of the freezer for bread, I recommend microwaving it on the lowest power setting for 15 seconds.

How long does garlic butter last?

Garlic butter will last up to 2 weeks in the fridge and about 2 to 3 months in the freezer. That is, if you don’t enjoy it all before then!

I know you’re going to love this easy garlic butter recipe! Share how you plan to serve it in the comments below! I love to hear from you.

Garlic Herb Butter

Make this EASY Garlic Butter Recipe with just 3 ingredients and one bowl! Garlic herb butter is the perfect complement to bread, vegetables, meats, and seafood. You will want to slather it on everything!

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Course: Appetizer, Side

Cuisine: American

Keyword: compound butter, garlic butter, herb butter

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 16 servings

Calories: 102kcal

Author: Kristen King

Cost: $4

Ingredients

• 2 sticks (8 tbsp each stick, 16 tbsp total) butter, salted at room temperature
• 3 cloves garlic finely chopped or pressed
• 1/8 cup parsley finely chopped

Instructions

• In a medium bowl, mix all ingredients until well-combined.

Notes

Try garlic herb butter on beef, chicken, seafood, bread, vegetables, or in pasta! It’s a delicious complement to any meal. It’s especially amazing slathered on our Thanksgiving turkey recipe! Find the link at the beginning of the post.

Nutrition

Calories: 102kcal

Tender, juicy, and intensely flavorful, this is the only roasted Thanksgiving turkey recipe you will ever need! Citrus, herbs, and a hearty slathering of garlic butter make for a delectable turkey you will look forward to serving every year!

This turkey recipe is so easy to follow and you’ll have a moist and juicy turkey that is packed with delicious flavors. I’m going to show you step by step how easy it is to prepare a Thanksgiving turkey – from defrosting, preparing, slicing, and styling the turkey.

Roasting a turkey seems intimidating if you have never done it before (or even if you do it every year!), but by following these easy step-by-step instructions on how to cook a turkey, you’re guaranteed to serve the best Thanksgiving turkey on the block. This roasted Thanksgiving turkey recipe is straightforward, with no need for a brine, no frying, and only the simplest, easiest-to-find ingredients.

Roasted Thanksgiving Turkey Recipe Ingredients

Here’s everything you need to make your roasted turkey – from basic equipment to ingredients!

• Equipment: You’ll need a roasting pan with a rack (large enough to comfortably hold your turkey), baking twine, and a turkey baster (optional) to douse the turkey with those yummy juices every 30 minutes.
• The Meat: I recommend a 12-20 pound whole turkey, but you can also use a turkey breast instead of the whole bird.
• Garlic Butter: Delicious, garlicky butter for slathering over the turkey for the perfect crispy skin. Check out this quick and easy Garlic Butter recipe!
• Citrus: I love citrus flavors with turkey, so I use oranges and lemons for this recipe.
• Onion: You will need one onion, halved.
• Herbs: You’ll need several sprigs of your favorite fresh herbs, like sage, rosemary, and thyme.
• Baking Twine: Available at most grocery stores.
• Gravy Ingredients: You’ll need chicken broth, whole milk, and flour.

How to Cook a Thanksgiving Turkey

Here’s your handy dandy guide on how to roast a Thanksgiving turkey! You will need to prep the turkey for roasting, season the turkey, cook it and, finally, make the gravy.

How to Prep a Turkey for Roasting

1. To begin, you’ll need to preheat the oven to 425°F with the rack in the lower third of the oven.
2. Rinse and pat turkey dry with paper towels. Remove neck and giblets, gravy packet, or any packages inside the cavities of the bird. Check large cavity as well as neck cavity.

How to Season a Turkey for Thanksgiving

1. For seasoning your bird you will need to make Garlic Butter. It’s just 3 ingredients!
2. Carefully lift up the skin, separating from the breast as much as you can (the back of a spoon works well for this), and season underneath with the garlic butter recipe. Rub the outer skin all over with more garlic butter. You don’t have to use it all; the leftover butter is perfect for buttering rolls or on vegetables or potatoes. You can also freeze the extra!
3. Stuff the cavity with the orange, lemon, onion, and herbs.
4. Tie the legs with cooking twine and transfer the turkey to a rack set inside a roasting pan. Tuck wings underneath so they don’t burn.
5. Pour 2 cups of chicken broth into the roasting pan and transfer to the oven.

How to Cook a Turkey

1. Preheat the oven to 425°F with the rack in the lower third of the oven.
2. Roast the turkey for 30 minutes, then reduce the oven temperature to 350°F.
3. After the first hour, baste the turkey every 30 minutes. Tent the turkey with foil if the skin becomes a deep golden brown before the turkey is cooked. You can also just cover the parts that are getting too brown.
4. Roast until a meat thermometer inserted into the thigh joint registers 160°F.
5. Remove the turkey from the oven and transfer to a carving board.
6. Let the turkey rest for at least 15 minutes before carving.

Turkey Cook Time

• If roasting a 12-pound bird, check the temperature after 1½ hours.
• A 15-pounder should take 2½ to 3 hours
• A 20-pounder 4½ to 5.

How to Defrost a Turkey

How to Thaw a Turkey in the Refrigerator

1. Place the turkey in a large roasting pan. This will catch any juices that may leak from the turkey. You can also use a large baking dish.
2. Place the turkey in the refrigerator: Make sure there is nothing touching the turkey. Give the bird some space so it has room to thaw.
3. Thaw the turkey in the refrigerator: Total thawing time will depend on the size of your turkey.
4. Turkey Refrigerator Thawing Times: Allow about 24 hours for every 5 pounds of turkey.

• 4 to 12-pound turkey: 1 to 3 days.
• 12 to 16 pound turkey: 3 to 4 days.
• 16 to 20-pound turkey: 4 to 5 days.
• 20- to 24-pound turkey: 5 to 6 days.

How to Quick Thaw a Turkey

1. Place your turkey in a large plastic bag: This will protect your turkey from the water.
2. Place the turkey in a large pot: Make sure the turkey completely fits inside the pot. A large food safe bucket will also work.
3. Fill the pot with cold water. Do not use warm water, only cold water.
4. Change the water every hour.
5. Continue until the turkey is thawed.
6. Allow about 30 minutes for every pound of turkey.

• 4 to 12-pound turkey: 2 to 6 hours
• 12 to 16-pound turkey: 6 to 8 hours
• 16- to 20-pound turkey: 8 to 10 hours
• 20- to 24-pound turkey: 10 to 12 hours

How to Make Turkey Gravy

1. To make turkey gravy from drippings, place the roasting pan on the stovetop over medium-high heat (or transfer juices to sauce pan if you prefer).
2. Add 2 cups of the remaining broth to the pan drippings and bring to a simmer. Skim off all but 1-2 tablespoons of the fat, depending on the size of your bird.
3. Combine the milk and flour in a jar with a tight-fitting lid and shake vigorously to combine.
4. Whisk the milk mixture into the gravy and simmer, whisking continuously, until the gravy thickens slightly, about 2 minutes.

At this point, you can carve the turkey and serve it. Or, make it the star of the show by placing it in the middle of your table on a platter.

How to Garnish a Turkey

This part is optional! To make your beautiful roasted turkey into the centerpiece of your table, place the whole thing on a turkey platter. You can use a small wire rack underneath if you want it to sit higher up on the plate. You’ll need a few extra of the ingredients you used for the recipe like oranges, lemons, and herbs. Slice up the citrus fruits in different cuts for visual interest. For example, use some whole pieces of fruit but also some halves, some quarters, and some slices. Place these around the turkey alternating fruits and cuts so the same things are not touching. Then stick sprigs of fresh herbs in between the pieces. Remove the oven burned herbs from inside the turkey and replace with some fresh ones, arranging them to your liking.

How to Carve a Turkey

Equipment:

• Cutting board
• Slicing knife
• Paper towels
• Platter
• Cutting board
• Tongs

Directions:

1. Remove the string using your knife.
2. Remove the turkey legs.
   You will cut through the area that connects the breast and the drumstick. Use your knife to slice down until you reach the joint. Using a paper towel, grab the leg and push down. This will separate the leg and thigh from the bird. Use your knife to slice through the joint.
3. Remove the drumsticks.
   Separate the drumstick and the thigh by cutting through the joint area connecting them. Place the drumstick on a platter. Set aside the thigh meat to slice later. Repeat step 2 and step 3 with the other leg.
4. Remove the wishbone.
   Find the wishbone at the front center of the breast. Use your fingers to pull it out. Removing the wishbone makes it easier to carve the breast meat.
5. Remove turkey breast.
   Find the breastbone. Place your knife on one side of it, and slice down close to the bone. As you are slicing, use your other hand to pull the meat from the breastbone. This will help you take the breast in one piece. Set aside the whole breast to slice later.
6. Remove the wings.
   Using your knife, slice through the joint to remove a wing. Place the wings on the platter. Repeat step 5 and step 6 on the other side of the turkey.
7. Slice the thigh.
   Hold the thigh bone with tongs or a paper towel and remove the meat from the bone with your knife. Place the meat on the platter.
8. Slice the breast.
   Use the tongs to hold the breast in place, place the meat on the cutting board so you can cut it at a shorter length.
   Recipe Tip: Slice the turkey breast against the grain.
9. Arrange on a platter and serve.

How long can you keep leftover turkey?

Leftover turkey can be stored in the refrigerator for about 3-4 days. Go ahead and put your leftovers in the fridge as soon as possible once you’re finished with your meal to keep them fresh and safe for consumption.

What to Do with Leftover Turkey

Leftover turkey recipes are great and there are so many options! You can use leftover turkey for turkey sliders on Hawaiian rolls, or layer it in a casserole with more leftovers like mashed potatoes, stuffing, and cranberry sauce, or even use it on a salad. You can make a tasty casserole like Turkey Tetrazzini or use it for Leftover Turkey Sandwiches.

I hope you love this Roasted Thanksgiving Turkey recipe! I’d love to hear all about your turkey traditions in the comments below!

Roasted Thanksgiving Recipe

Tender and juicy, with herby citrus flavors and covered in garlic butter, this is truly the Best Thanksgiving Turkey Recipe!

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: thanksgiving, turkey

Prep Time: 15 minutes

Cook Time: 3 hours

Resting Time: 15 minutes

Total Time: 3 hours 15 minutes

Servings: 10 depending on size of your turkey

Calories: 180kcal

Author: Kristen King

Cost: 30

Equipment

• Roasting Pan with Rack (large enough for your turkey)
• Baking Twine
• Turkey Baster (optional)

Ingredients

• 12-20 lb turkey
• Garlic butter see notes divided
• 1 Orange halved
• 1 Lemon halved
• 1 Onion halved
• Several sprigs of fresh herbs like sage rosemary, thyme
• Baking twine
• 4 cups chicken broth
• 1/2 cup milk
• 2 tbsp flour

Instructions

• Preheat the oven to 425°F with the rack in the lower third of the oven.
• Rinse and pat turkey dry with paper towels. Remove neck and giblets, gravy packet, or any packages inside the cavities of the bird. Check large cavity as well as neck cavity.
• Carefully lift up skin, separating from breast as much as you can, and season underneath with garlic butter recipe. Rub the outer skin all over with more garlic butter. You don’t have to use it all and the leftover butter can be used to butter rolls or on vegetables or potatoes. You can also freeze the extra.
• Stuff the cavity with the orange, lemon, onion, and herbs.
• Tie the legs with twine and transfer the turkey to a rack set inside a roasting pan. Tuck wings underneath so they don’t burn.
• Pour 2 cups of chicken broth into the roasting pan and transfer to the oven.
• Roast the turkey for 30 minutes, then reduce the oven temperature to 350°F.
• After the first hour of roasting, baste the turkey every 30 minutes. Tent the turkey with foil if the skin becomes a deep golden brown before the turkey is cooked. You can also just cover the parts that are getting too brown.
• Roast until a meat thermometer inserted into the thigh joint registers 160°F.
• If roasting a 12-pound bird, check the temperature after 1½ hours. A 15-pounder should take 2½ to 3 hours and a 20-pounder 4½ to 5.
• Remove the turkey from the oven and transfer to a carving board.
• Let the turkey rest for at least 15 minutes.
• Meanwhile, place the roasting pan on the stovetop over medium-high heat (or transfer juices to sauce pan if you prefer).
• Add 2 cups of the remaining broth to the pan drippings and bring to a simmer. Skim off all but 1-2 tbsp of the fat, depending on the size of your bird.
• Combine the milk and flour in a jar with a tight-fitting lid and shake vigorously to combine.
• Whisk the milk mixture into the gravy and simmer, whisking continuously, until the gravy thickens slightly, about 2 minutes.
• Carve the turkey and serve with gravy.

Notes

Turkey Breast: You can use a turkey breast in place of a whole turkey for this recipe.
Garlic Butter: This recipe calls for our garlic butter recipe.
Carving Turkey: When carving the turkey, find the wishbone at the front center of the breast. Use your fingers to pull it out.
Slicing Turkey: Slice the turkey breast against the grain.

Nutrition

Calories: 180kcal

This creamy and flavorful easy beer cheese dip (also called Obatzda) is an authentic-style German dip perfect for dipping pretzels, sliced meats, and more.

Also, known as obatzter, obazda, obazde or obazd’n, this German beer cheese dip is a strong cheese spread made with ripe Camembert, spreadable cheese, butter, onions, spices, and of course, beer. It’s a classic Bavarian beer garden dish, best enjoyed with a cold stein of Weissbeir or your own favorite brew. I even have a soft pretzel recipe that tastes amazing with this dip!

What ingredients do I need?

Here’s everything you’ll need to make the dip:

• Cheese: strong Camembert cheese and a spreadable cheese (like Laughing Cow)
• Butter
• Spices: paprika, caraway seeds (whole is ok if you cannot find the ground version)
• German wheat beer of your choice
• Salt and Pepper
• Onions: white onion and fresh chives

What is the best beer to use?

Traditional obatzda calls for German wheat beer but you could also use another type of German beer or a non-alcoholic beer if you don’t want to have alcohol in your dip.

How do you make beer cheese dip?

Making cheese dip for pretzels requires just 5 easy steps, so it’s no wonder it’s a favorite of German appetizers. Here’s all you need to do to make Obatzda:

1. Cut Camembert into pieces and bring to room temperature with spreadable cheese and butter. Make sure all are very soft so they will mix together smoothly.
2. Add the cheeses and butter to a mixing bowl with paprika, caraway seeds, and beer. Use a fork to mix.
3. If possible, refrigerate for a couple of hours to let flavors meld.
4. Before serving, fold in diced onion and 1 tbsp chives. Add salt and pepper to taste.
5. Garnish with remaining chives and serve with soft pretzels, fresh bread, pita chips, sliced sausages, etc. Serve dip at room temperature.

Does the alcohol cook out of the dip?

Since traditional German beer cheese dip is not cooked and is served room temperature or cold, the alcohol remains in the dip. However, it is a nominal amount per serving, and you can also use non-alcoholic beer in place of the German wheat beer.

Can you freeze dip?

Freezing beer cheese dip is not recommended as the texture will not be the same. However, you can store it in the fridge for 2-3 days so you can make it ahead of time for a get-together or party.

What goes good with beer cheese dip?

This is the best dip for pretzels like my Soft Pretzel Recipe and it can also be served with veggies, fresh crusty bread, pita chips, sliced sausages, etc. It’s perfect for football games, tailgating, or your own Oktoberfest party.

Have you tried a traditional beer cheese dip or obatzda? Let me know in the comments below!

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Beer Cheese Dip (Obatzda)

This creamy and flavorful beer cheese dip (also called Obatzda) is an authentic German dip perfect for dipping pretzels, sliced meats, and more.

Print Pin Rate

Course: Appetizer

Cuisine: American, German

Keyword: appetizer recipe, beer cheese dip, cheese dip, dip

Prep Time: 30 minutes

Total Time: 30 minutes

Servings: 12 servings

Calories: 130kcal

Author: Kristen King

Cost: $16-$20

Ingredients

• 6 oz Camembert cheese
• 6 oz spreadable cheese wedges (like Laughing Cow)
• 4 tbsp butter
• 2 tsp paprika
• 1 tsp ground caraway seeds, whole is ok if you cannot find the ground version
• 1/4 cup German wheat beer
• salt
• pepper
• 1/4 cup onion, finely diced
• 2 tbsp fresh chives, finely chopped, divided

Instructions

• Cut Camembert into pieces and bring to room temperature with spreadable cheese and butter. Make sure all are very soft so they will mix together smoothly.
• Add the cheeses and butter to a mixing bowl with paprika, caraway seeds, and beer. Use a fork to mix.
• If possible, refrigerate for a couple of hours to allow flavors to meld.
• Before serving, fold in diced onion and 1 tbsp green chives. Add salt and pepper to taste.
• Garnish with remaining chives and serve with soft pretzels, fresh bread, pita chips, sliced sausages, etc. Serve dip at room temperature.

Nutrition

Calories: 130kcal

Perfect for dipping and sharing, this fluffy soft pretzel recipe is SO easy to make at home and delicious, too! Try these buttery soft pretzels with your favorite cheese dip, and you will want to make them again and again. The best part is, making soft pretzels really is so simple!

Buttery soft pretzels are one of those special treats you usually only get at the mall or maybe the fair, but did you know making soft pretzels at home is actually easy? It’s true!

This is the best soft pretzel recipe because it has all the salty goodness but with a little bit of sugar in the dough to give it just the right flavor. It’s also a fun recipe for kids to help with. They love seeing how the dough rises and rolling it into ropes. It’s a chance for them to make their own special pretzel and there’s certainly no two alike! Try it with my beer cheese dip!

Soft Pretzel Ingredients

Buttery soft pretzels use just a short list of easy ingredients to make, and the results are delicious! For this easy soft pretzel recipe, you’ll need the following simple ingredients:

• 1 1/4 cups warm water
• 4.5 teaspoons active dry yeast (same as two 1/4 oz packages)
• 3 1/2 cups all-purpose flour
• 1/2 stick butter, melted
• 3 tbsp sugar
• 2 teaspoons salt
• 1/2 tablespoon vegetable oil
• 1/2 cup baking soda
• 9 cups hot water
• 1 egg yolk and 1 tbsp water, beaten together
• kosher salt

How do you make soft pretzels?

Making soft pretzels is so much easier than you might think!  Here are instructions for making homemade soft pretzels:

1. Preheat oven to 400 degrees.
2. Prepare warm water and add yeast packets. Whisk and then let sit while you gather next ingredients.
3. Whisk in salt, sugar, and butter. Slowly add 3 cups of flour and mix with a wooden spoon until thickened. Add 1/2 cup more flour (or a little more if needed) until the dough is no longer sticky. You want to be able to press the dough and have it come back up.
4. Flour a surface, add the dough, and knead for 3 minutes. Coat another bowl with vegetable oil. Add dough, cover lightly, and let rest for 10 minutes.
5. Start boiling 9 cups of water with the baking soda in a large pot.
6. Line 2 baking sheets with parchment paper and set aside.
7. Cut dough into 8 equal sections.
8. Roll the dough into at least a 16-inch rope but longer if you can. Bring up the ends and then curve down into the middle to create a pretzel shape. Twist a couple of times and lightly press the ends down to stick to the other dough to hold it all in place.
9. Add pretzels one by one to boiling water for 25 seconds. Carefully lift pretzels out with a metal spoon, shake the water off gently and place on the parchment-lined baking sheets.
10. Brush each pretzel with egg wash and top generously with kosher salt.
11. Bake for 10-12 minutes or until golden brown.
12. Remove and serve warm.

*What is egg wash? Egg wash is a simple mixture of water and egg. In this case, I use 1 Tbsp. of water and an egg yolk to make egg wash.

How to Reheat Soft Pretzels

The best method for reheating soft pretzels is in the oven. Preheat to 350 degrees, place pretzels on a baking sheet, and heat for 5 minutes.

Another good method for an individual pretzel is to wrap it in foil and then heat it in the oven for about 3 minutes. You can also microwave them for about 10 seconds, depending on your microwave.

How to Make Cheese Dip for Soft Pretzels

One of the most delectable dips for soft pretzels is beer cheese dip, and I have a wonderful Oktoberfest-inspired soft pretzel dip for you! It’s made from ripe Camembert, spreadable cheese, butter, spices like paprika and caraway seeds, and onion. This strong and flavorful dip is the perfect compliment to our billowy and slightly sweet homemade soft pretzel recipe.

German soft pretzels are often served on a tray with sliced meats and a bowl of beer cheese spread, which sounds like a crowd-pleasing appetizer for any game day or tailgating event here in the US.

How long do soft pretzels last?

Like most breads, pretzels are best eaten right after they’re baked. However, you can store them for a couple of days in something porous like a paper bag. Heat them according to instructions found above.

Can you freeze soft pretzels?

Soft pretzels can be frozen and it’s best to do it right after you bake them and they are cooled. Just put them in an airtight container and you will have pretzels to enjoy at your convenience! Just thaw and follow the methods above for reheating.

Soft pretzels are a tasty treat that are simple to make at home. Your family is going to love these and will ask for them over and over!

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More Recipes to Try

• Fried Okra
• Button Mushrooms
• Fried Oysters
• Tangy Southern Coleslaw

Soft Pretzels

This perfect, fluffy, soft pretzel recipe rivals the mall version and is simple to do at home (really)! Perfect for dipping and sharing!

Print Pin Rate

Course: Appetizer, Snack

Cuisine: American

Keyword: appetizer recipe, pretzel, Snack

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 42 minutes

Servings: 8 servings

Calories: 254kcal

Author: Kristen King

Cost: $10

Ingredients

• 1 1/4 cups warm water
• 4.5 teaspoons active dry yeast, same as two 1/4 oz packages
• 3 1/2 cups all-purpose flour
• 1/2 stick butter, melted
• 3 tbsp sugar
• 2 teaspoons salt
• 1/2 tablespoon vegetable oil
• 1/2 cup baking soda
• 9 cups hot water
• 1 egg yolk and 1 tbsp water, beaten together
• kosher salt

Instructions

• Preheat oven to 400 degrees.
• Prepare warm water and add yeast packets. Whisk and then let sit while you gather next ingredients.
• Whisk in salt, sugar, and butter. Slowly add 3 cups of flour and mix with a wooden spoon until thickened. Add 1/2 cup more flour (or a little more if needeuntil the dough is no longer sticky. You want to be able to press the dough and have it come back up.
• Flour a surface, add the dough, and knead for 3 minutes. Coat another bowl with vegetable oil. Add dough, cover lightly, and let rest for 10 minutes.
• Start boiling 9 cups of water with the baking soda in a large pot.
• Line 2 baking sheets with parchment paper and set aside.
• Cut dough into 8 equal sections.
• Roll the dough into at least a 16-inch rope but longer if you can. Bring up the ends and then curve down into the middle to create a pretzel shape. Twist a couple of times and lightly press the ends down to stick to the other dough to hold it all in place.
• Add pretzels one by one to boiling water for 25 seconds. Carefully lift pretzels out with a metal spoon, shake the water off gently and place on the parchment-lined baking sheets.
• Brush each pretzel with egg wash and top generously with kosher salt.
• Bake for 10-12 minutes or until golden brown.
• Remove and serve warm.

Nutrition

Calories: 254kcal

Sharing my version of the famous Ina Garten Mac and Cheese recipe with sharp cheddar and Gruyere, tomato slices, and a crispy, buttery breadcrumb topping.

Homemade macaroni and cheese is a favorite side dish for good reason. It’s creamy, comforting, filling, and there’s a ton of different ways to make it. Ina Garten’s classic version is a step above, with a velvety cheese sauce made not just with cheddar but also Gruyere cheese. She tops her macaroni and cheese bake with fresh tomato slices and adds toasted bread crumbs for a little crunch.

My version of this macaroni and cheese casserole is a little more family friendly, with more cheddar than Gruyere, and I’ve made the tomatoes optional. If some in your company want the crunchy topping and others don’t you could even sprinkle the breadcrumbs on only half before baking.

Best Macaroni and Cheese Recipe Ingredients

Although this is one of those decadent Ina Garten recipes, the mac and cheese ingredients for this version are easy to find at your local store. I even found the Gruyere pre-shredded in the artisan cheese section (at my local Wegan’s). Here’s what you’ll need:

• Pasta: I used 16 ounces of fusilli pasta, but feel free to use a pasta of your choice. Macaroni elbows or cavatappi work well.
• A dash of salt and a drizzle of olive oil in the pot with the pasta.
• Cooking spray to coat the dish for your macaroni and cheese bake.
• Ingredients for the roux: Butter, flour, and whole milk.
• Cheese: I used a combo of sharp cheddar and Gruyere.
• Salt and pepper to get the cheese sauce just right.
• Sliced tomatoes for the top. This part is optional but tasty if you like tomatoes.
• Panko breadcrumbs for that buttery, crispy topping.

How to Make Macaroni and Cheese

This easy macaroni and cheese recipe can be on your table in just a few easy steps!

1. Preheat oven to 375 degrees.
2. Bring a large pot of water to a boil with a pinch of salt and a drizzle of olive oil.
3. Add pasta and boil for amount of minutes indicated on package. Drain and set aside.
4. In another large pot melt 6 tablespoons of butter. Once melted add in flour and stir until combined and thickened into a paste.
5. Slowly add milk and whisk until creamy, thick, and smooth.
6. Remove from heat and add cheeses, stirring until melted and smooth. Add salt and pepper to taste.
7. Add pasta to cheese sauce and mix.
8. Spray a 9×13 dish with cooking spray and add macaroni and cheese, smoothing into an even layer.
9. Melt remaining 4 tablespoons butter in a medium saute pan over medium heat. Add breadcrumbs and cook until golden, stirring constantly. Remove from pan immediately so they don’t continue to brown in the hot pan.
10. Place tomato slices on top of macaroni and cheese (optional) and then sprinkle the breadcrumbs over top.
11. Bake for about 30 minutes, until bubbling and edges are starting to brown.

What to Serve with Mac and Cheese

Baked macaroni and cheese pairs well with a meaty main dish like Slow Cooker Pulled Pork, fried chicken, or ham. It’s also great for barbecues and potlucks with hamburgers and hot dogs, or even as a dish all on its own when you’re needing something easy. For a quick dinner you could serve it with a store-bought rotisserie chicken and broccoli.

Can you freeze mac and cheese?

Macaroni and cheese is a great dish to freeze. Consider making an extra one and freezing to have on hand for later, or to give to a friend or family member in need of a frozen meal. Once you prepare the macaroni and cheese and scoop it into your dish, you’ll need to stop and let it cool. Cover it with foil, and then freeze for up to two months. When ready to eat, thaw in the refrigerator overnight and then follow the remaining instructions of the recipe (steps 9-11).

How to Reheat Mac and Cheese

To reheat mac and cheese, cover dish with aluminum foil and bake at 350 for about 30 minutes, or until heated through. Because of the crumb topping you cannot add any additional liquid, but if you made the dish without a topping you could add a splash of milk to help get back the creamy texture. This dish reheats well with no additions as long as you only reheat it once.

Rich and creamy with a little crunch, this recipe for macaroni and cheese is the one your family is going to request over and over. Let me know what you think by leaving a comment below or tagging me one social media: @allthekingsmorsels #allthekingsmorsels

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Check out some more of my popular recipes:

• Chicken Breast with Mushroom Sauce
• Pineapple Casserole
• Fried Oysters
• Button Mushrooms
• Pecan Apple French Toast Casserole
• Hummingbird Cake

Ina Garten Mac and Cheese

My version of the famous Ina Garten Mac and Cheese recipe with sharp cheddar and Gruyere, tomato slices, and a crispy, buttery breadcrumb topping.

Print Pin Rate

Course: Side, Side Dish

Cuisine: American

Keyword: mac and cheese, side dish

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 16 servings

Calories: 420kcal

Author: Kristen King

Cost: 16

Ingredients

• 16 oz fusilli pasta
• 1 dash salt
• 1 drizzle olive oil
• cooking spray
• 10 tbsp butter (6 for pasta 4 for breadcrumb topping)
• 1/2 cup all purpose flour
• 4 cups whole milk
• 4 cups sharp cheddar cheese, shredded
• 2 cups Gruyere cheese, shredded
• salt and pepper
• 2 medium tomatoes, sliced (optional)
• 1 cup panko breadcrumbs

Instructions

• Preheat oven to 375 degrees.
• Bring a large pot of water to a boil with a pinch of salt and a drizzle of olive oil.
• Add pasta and boil for amount of minutes indicated on package. Drain and set aside.
• In another large pot melt 6 tablespoons of butter. Once melted add in flour and stir until combined and thickened into a paste.
• Slowly add milk and whisk until creamy, thick, and smooth.
• Remove from heat and add cheeses, stirring until melted and smooth. Add salt and pepper to taste.
• Add pasta to cheese sauce and mix.
• Spray a 9×13 dish with cooking spray and add macaroni and cheese, smoothing into an even layer.
• Melt remaining 4 tablespoons butter in a medium saute pan over medium heat. Add breadcrumbs and cook until golden, stirring constantly. Remove from pan immediately so they don’t continue to brown in the hot pan.
• Place tomato slices on top of macaroni and cheese (optionaand then sprinkle the breadcrumbs over top.
• Bake for about 30 minutes, until bubbling and edges are starting to brown.

Nutrition

Calories: 420kcal

This is a sponsored conversation written by me on behalf of Fischer & Wieser. The opinions and text are all mine.

Fluffy on the inside with a crispy, caramelized topping, this easy Pecan Apple French Toast Casserole can be whipped up in the morning or the night before for a decadent breakfast!

Today I’ve teamed up with Fischer & Wieser to bring you the most delicious Fall breakfast: Pecan Apple French Toast Casserole!

This eggy, apple-stuffed casserole is gooey and tender on the inside but crusty and crispy on top. Cubed sourdough is placed in a dish with apple slices, soaked with a delicious custard mixture, smeared with a buttery pecan topping and baked to golden-brown perfection. It’s great for the first morning of school, or when you have company over for the weekend, or Christmas morning, or a church potluck…I mean the possibilities are endless! And the smell of fall spices baking in your home is heavenly. It creates the most warm and inviting environment to share with all your favorite people.

Pecan Apple French Toast Casserole gets its flavor from Fischer & Wieser Pecan Apple Butter. The flavors are warm and sweet, and you’ll want to put it on everything, as my family has been doing. It transforms the apples in the casserole into spiced baked candied apples. It is just SO good. Using this product further simplifies the recipe since all the spices and flavors are built right in. Don’t you just love products that can do it all?

About Fischer & Wieser

Founded in 1969 as a roadside peach stand, Fischer & Wieser sells gourmet specialty foods and is a fourth-generation family-owned company out of Fredericksburg, TX. Their award winning products include sauces, jams, jellies, mustards, salsas, salad dressings, pasta sauces, and more. Their signature product is The Original Roasted Raspberry Chipotle Sauce, introduced in 1969. Fischer & Wieser products are preservative-free, gluten-free, Non-GMO verified, and some are organic.

When Fischer & Wieser reached out to me to develop a recipe with their products I was blown away with the variety offered. So many of them really spoke to me on a deep level, especially the Pecan Apple Butter. That might sound a little dramatic but this flavor combo really speaks to my southern soul and I just knew I had to make a recipe with it. You can check out their products at jelly.com or at your local Walmart!

French Toast Casserole Recipe

Making this easy french toast casserole with apples requires just a few ingredients. Here’s what you’ll need:

• For baking: a 9×13 casserole dish sprayed with cooking spray
• Bread: Cubed sourdough is perfect for this recipe
• Apples: diced large and tossed in lemon juice, your choice of variety
• Custard mixture: eggs, whole milk, Fischer & Wieser Pecan Apple Butter, sugar, salt
• For the Crunchy Pecan Topping: butter, brown sugar, all purpose flour, chopped pecans, and Fischer & Wieser Pecan Apple Butter
• Extras for serving: maple syrup, powdered sugar (optional), whipped cream (optional)

How to Make French Toast Casserole

Preparing this french toast bake is simple! 

1. First you’ll need to set your oven to 350 degrees and coat your 9×13 baking dish with cooking spray.
2. Next you’ll place your cubed bread in the dish with your diced apples.
3. Then in a large bowl you’ll beat the eggs with milk, Fischer & Wieser Pecan Apple Butter, sugar, and salt. Pour evenly over bread cubes and apples making sure to cover all of the bread.
4. To make the pecan topping you’ll melt butter in a medium-sized bowl in the microwave. Add brown sugar, flour, pecans, and Fischer & Wieser Pecan Apple Butter. Mix until well-combined then spoon over top of the casserole.
5. Bake for 40-50 minutes, or until a knife inserted in the center comes out clean. If top starts browning too quickly, loosely cover with foil for the last 10 minutes.
6. Serve warm and top with a little powdered sugar (optional), maple syrup, and a dollop of whipped cream (optional).

How to Serve Apple French Toast Casserole

This is the best french toast casserole for feeding a crowd with minimal effort. Everyone gets a big piece and you can top it with a little powdered sugar, maple syrup, and a dollop of whipped cream to take it over the top! Serve it alongside a platter of breakfast meats and let the compliments pour in. #brunchgoals

Can you make French Toast Casserole the night before?

Yes! This is such a great make-ahead casserole to save time in the morning. To make this french toast bake overnight: Complete steps 1-4 in the recipe card below. Cover the casserole tightly with plastic wrap and refrigerate overnight. In the morning, preheat oven to 350 degrees. Remove casserole from refrigerator and rearrange apples and bread pieces to get them re-moistened. Allow to sit out for 20 minutes. Complete steps 5-7 of the recipe.

Can you freeze French Toast Casserole?

Absolutely yes! But leave the apples off so you can add those fresh when you’re ready to bake. Once you’ve poured your custard mixture over the bread, cover tightly and freeze for up to 2 months. Thaw overnight in the fridge the night before you want to eat it. The crunchy pecan topping can be made once your casserole is thawed and ready to bake.

Can you use stale bread for French Toast?

Yes, you can use slightly stale bread. The ideal bread is day-old bread. When your bread is too fresh your casserole can become soggy. One method is to dry out fresh bread in the oven at 275 degrees for about 10 minutes. As a note, when I buy my bread from the bakery the day before (thus using day-old bread), I don’t have an issue with it being too soggy. 

Your friends and family are going to love this easy and impressive Pecan Apple French Toast casserole. Consider this decadent breakfast for the next time you’re brainstorming brunch menu ideas! Let me know what you think in the comments below!

While you’re here, check out some of my other popular sweet recipes like 10-Minute Banana Pudding, Pineapple Casserole, Pumpkin Dump Cake, and 3-Ingredient Pumpkin Chocolate Chip Muffins.

Pecan Apple French Toast Casserole

Fluffy on the inside with a crispy, caramelized topping, this easy Pecan Apple French Toast Casserole can be whipped up in the morning or the night before for a decadent breakfast!

5 from 2 votes

Print Pin Rate

Course: Breakfast, Brunch

Cuisine: American

Keyword: apples, breakfast, casserole, french toast, french toast casserole, pecans

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings: 12 servings

Calories: 464kcal

Author: Kristen King

Cost: $15

Ingredients

For Casserole:

• Cooking spray
• 1 loaf sourdough bread, cubed
• lemon juice
• 2 large apples, diced (tossed in lemon juice)
• 8 eggs
• 2 cups whole milk
• 1/4 cup Fischer & Wieser Pecan Apple Butter
• 1/8 cup sugar
• 1/4 tsp salt
• Maple syrup (for serving)
• Powdered sugar (optional, for serving)
• Whipped cream (optional, for serving)

For Topping:

• 1 stick butter
• 3/4 cup brown sugar, lightly packed
• 1/2 cup all purpose flour
• 1/2 cup pecans, chopped
• 2 tbsp Fischer & Wieser Pecan Apple Butter

Instructions

• Preheat oven to 350 degrees.
• Spray a 9×13 baking dish with cooking spray.
• Place bread cubes in greased baking dish and top with diced apples. Set aside.
• In a large bowl beat eggs with milk, Fischer & Wieser Pecan Apple Butter, sugar, and salt. Pour evenly over bread cubes and apples making sure to cover all of the bread.
• Melt butter in a medium-sized bowl in the microwave. Add brown sugar, flour, pecans, and Fischer & Wieser Pecan Apple Butter. Mix until well-combined then spoon over top of the casserole. Don’t worry if you don’t cover everything. It will melt down into the casserole and leave a few crispy pieces on top.
• Bake for 40-50 minutes, or until a knife inserted in the center comes out clean. If top starts browning too quickly, loosely cover with foil for the last 10 minutes.
• Serve warm and top with a little powdered sugar (optional), maple syrup, and a dollop of whipped cream (optional).

Notes

To make the night before: Complete steps 1-4. Cover casserole tightly with plastic wrap and refrigerate overnight. In the morning, preheat oven to 350 degrees. Remove casserole from refrigerator and rearrange apples and bread pieces to get them re-moistened. Allow to sit out for 20 minutes. Complete steps 5-7 above.

Nutrition

Calories: 464kcal

This is a sponsored conversation written by me on behalf of Garofalo^®. The opinions and text are all mine.

This bright and citrusy summer pasta salad featuring Garofalo^® Fusilli Pasta is made with creamy avocado and goat cheese, crisp cucumbers and broccoli, and is topped with toasted pine nuts and chopped cilantro, then drizzled with a lemony garlic olive oil dressing.

Avocado and goat cheese is one of my favorite flavor combinations and pairing it with a delicious pasta like fusilli, that can hold the creaminess in its unique spiral shape, makes for a delectable pasta salad. This recipe is perfect for picnics, cookouts, or as a side dish when you want to make something a little more elegant but still approachable. Using authentic Italian pasta like Garofalo gives the dish an elevated taste and texture that is sure to impress. I bought my Garofalo pasta at Weis Markets and right now until 8/31/19 you can get a coupon for $1.00 off any one Garofalo Pasta at your local Weis! Locate your nearest store here.

Garofalo began making pasta in 1789 and is the oldest and longest operating pastificio (pasta factory) in Gragnano, Italy. Gragnano is known as the birthplace of pasta and even includes the word “wheat” (grano) in its name. Garofalo Pasta is IGP certified (Identificazione Geografica Proetta) which means they meet strict production requirements to preserve the identity of the region’s pasta. This certification can only be carried by a pastificio in Gragnano, Italy. Garofalo is also one of few Italian import pastas which is certified Non-GMO.

Creamy Pasta Salad Recipe

Making this pasta salad dish requires just 10 ingredients and comes together in about 30 minutes. It’s also a vegetarian pasta salad which is always helpful for accommodating dietary preferences. You’ll need:

• 1 package (16oz) Garofalo Fusilli Pasta
• 1 head broccoli, chopped into small trees
• 1 English cucumber, diced
• 2 avocados, diced and tossed in a little lemon juice
• 1/2 cup pine nuts
• 1/2 cup goat cheese, crumbled
• 1/4 cup cilantro, chopped
• 1/2 cup olive oil
• juice from 1 lemon (save a little for tossing with avocado)
• 2 cloves garlic, pressed in a garlic press or finely chopped
• salt and pepper to taste

How to Cook Pasta

Per the package instructions, Garofalo Fusilli Pasta should be added to boiling water with a pinch of salt and cooked for 11 minutes. It also mentions that good quality Italian pasta takes longer to cook and the flavor you enjoy will be unique. I agree that the texture and flavor of this pasta is high-quality and something to be savored and appreciated. Its single ingredient stated on the packing is durum wheat semolina.

How to Pick a Ripe Avocado

Avocados tend to be intimidating, but once you know what you’re looking for, it will be easy to pick out a ripe avocado. Avocados that are ready to eat are usually dark green (depending on variety) and yield just a bit to pressure when squeezed gently. If it feels very hard inside, it’s not ready. If it mushes very easily, it’s over-ripened. Once you get that perfect one, you’ll be able to pick them out easily. If you’re not going to use it the same day, just keep in mind it will continue to get softer. I suggest buying it the day of or the day before use.

How to Cut an Avocado

Once you get the hang of it, cutting an avocado is easy and requires no special tools. Carefully slice the avocado in half lengthwise with a sharp knife, rotating as you cut in order to cut around the large pit in the middle. Twist to separate the halves. Place down the half with the pit facing up and carefully whack the pit with your knife in order to stick the knife blade into it. You’ll be able to twist the knife and dislodge the pit easily by holding the avocado in one hand and the knife handle in the other. If not, your avocado is not ripe enough. To dice, score the flesh of the avocado long and short ways and scoop out with a spoon.

How to Toast Pine Nuts

Toasting pine nuts really brings out the flavor and is a great addition to many recipes, especially this one. It’s a very simple process as long as you are vigilant. To toast pine nuts, just add them to a small skillet over medium-low heat. No oil is needed in the pan. You’ll need to stir constantly to avoid burning. You’ll see them start to look a little browner in a short amount of time. Toast until golden brown and fragrant. Toasted pine nuts are great for pasta, pesto, and on salads.

How long does pasta salad last in the fridge?

Typically, pasta salad can be stored in the refrigerator for 3-5 days, but with avocado you’ll want to eat it right away if possible. Adding lemon to the avocado will help, and you may be able to store it for 1-2 days before the avocado turns brown. Since the dressing also contains lemon, it should help your avocado look fresh while you are serving your pasta salad to guests.

I hope you enjoy making pasta salad with Garofalo Pasta. Please let me know what you think of this recipe in the comments below!

Creamy Avocado Pasta Salad

This bright and citrusy summer pasta salad featuring Garofalo^® Fusilli Pasta is made with creamy avocado and goat cheese, crisp cucumbers and broccoli, and is topped with toasted pine nuts and chopped cilantro, then drizzled with a lemony garlic olive oil dressing.

Print Pin Rate

Course: Salad, Side Dish

Cuisine: American

Keyword: 30 minute meals, pasta, pasta salad, salad

Prep Time: 15 minutes

Cook Time: 17 minutes

Total Time: 32 minutes

Servings: 15 servings

Calories: 240kcal

Author: Kristen King

Cost: $16

Ingredients

• 1 package (16 oz) Garofalo Fusilli Pasta
• 1 head broccoli, chopped into small trees
• 1 english cucumber, seeded and diced
• 2 avocados, diced and tossed in a little lemon juice
• 1/2 cup pine nuts
• 1/2 cup goat cheese, crumbled
• 1/4 cup cilantro, roughly chopped

For dressing:

• 1/2 cup olive oil
• juice from one lemon (save a little for tossing with avocado)
• 2 cloves garlic, pressed in a garlic press or finely chopped
• salt and pepper, to taste

Instructions

• Cook pasta per package instructions. A couple of minutes before the
  pasta is done add in the broccoli, so it will soften bit.
• Drain pasta and place in a large bowl.
• To toast pine nuts, add them to a small skillet over medium-low heat (no oil needed). Toast until golden brown and fragrant, stirring constantly to avoid burning.
• Place pine nuts in bowl with pasta and broccoli and add cucumber, avocado, goat cheese, and cilantro.
• For dressing, whisk together olive oil, lemon, garlic, and salt and pepper to taste.
• Pour dressing over salad and toss gently to combine.

Nutrition

Calories: 240kcal

My recipe for Fried Oysters appeared first on Sunday Supper Movement, where I am a contributor.

This pan fried oysters recipe is crispy, briny, and the perfect easy seafood appetizer or entree.

While there are many ways to enjoy oysters, the fried variety is always a popular crowd-pleaser. Frying gives you the salty taste of the oyster along with the more mild and familiar taste of a good breading. Like all the recipes I share, this one is simple and tasty!

Fried Oysters Recipe Ingredients

Only a handful of ingredients are needed to make pan fried oysters:

• 16 oz fresh oysters, shucked
• 2 cups buttermilk
• 2 cups seafood breader (I like Moss brand)
• salt
• pepper
• vegetable oil for frying (about an inch depth)
• optional garnish: chopped green onions, lemon wedges

Do you rinse oysters before frying?

While you probably would not drain and rinse a fresh oyster from the shell, oysters that are already shucked and in liquid can be rinsed in a strainer and patted dry before frying.

How to Fry Oysters

It’s not as intimidating as you might think to deep fry oysters. Here are the steps!

1. Rinse and drain oysters in a colander. Pat dry.
2. Add buttermilk to a bowl.
3. In another bowl add seafood breader with a sprinkle of salt and pepper. Mix.
4. Heat oil in a frying pan over medium-high heat using about an inch depth of oil. You’ll know it’s ready when a little bit of the breader sprinkled in starts to sizzle.
5. Dip a few oysters into buttermilk then dredge in seafood breader mix, coating well in each.
6. Add oysters in batches, turning once during frying until golden brown on all sides. Remove quickly with a metal spoon as they will cook almost instantly.
7. Optional: Garnish with green onions and serve with lemon wedges on the side.

Can you freeze fried oysters?

Once you fry your oysters, you should be able to layer them in a container with wax paper in between and keep them in the freezer for a couple of months. Heat them up in the oven when ready to serve.

How to Reheat Fried Oysters

Fried oysters can be reheated in the oven. Set it to 350 degrees and start at 5 minutes. Since they’re small it should not take long to heat them up. It is recommended that food be heated to 165 degrees for safety.

What to Eat with Fried Oysters

Fried oysters can be served on their own with cocktail sauce or a dip of your preference. They are also tasty on a salad or in a po’boy sandwich. It’s also popular to coat them in buffalo sauce like chicken wings and dip them in homemade blue cheese dressing. I like to drizzle them with a layer of wing sauce or even barbecue sauce and a layer of blue cheese dressing like below. (And you’ll also notice blue cheese dressing is pictured in some of the other photos as well).

Consider serving them with my tangy southern coleslaw or alongside other appetizers like fried okra.

This easy fried oysters recipe will be the hit of your next gathering! Let me know if you are an oyster lover below and your favorite way to serve them!

Fried Oysters

This pan fried oysters recipe is crispy, briny, and the perfect easy seafood appetizer or entree. 

Print Pin Rate

Course: Appetizer

Cuisine: American

Keyword: appetizer recipe, finger food, oysters, seafood

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 6 servings

Calories: 258kcal

Ingredients

• 16 oz fresh oysters shucked
• 2 cups buttermilk
• 2 cups seafood breader
• salt
• pepper
• vegetable oil for frying, about an inch depth
• optional garnish: chopped green onions, lemon wedges

Instructions

• Rinse and drain oysters in a colander. Pat dry.
• Add buttermilk to a bowl.
• In another bowl add seafood breader with a sprinkle of salt and pepper. Mix.
• Heat oil in a frying pan over medium-high heat using about an inch depth of oil. You'll know it's ready when a little bit of the breader sprinkled in starts to sizzle.
• Dip a few oysters into buttermilk then dredge in seafood breader mix, coating well in each.
• Add oysters in batches, turning once during frying until golden brown on all sides. Remove quickly with a metal spoon as they will cook almost instantly.
• Optional: Garnish with green onions and serve with lemon wedges on the side.

Nutrition

Calories: 258kcal