Cooking and Cussing

menu icon
search icon

Pizza Burger Sliders

by 2 Comments

Pizza and burgers are two of America’s most adored comfort foods so what could possibly be better than putting the two together?!? Not a damn thing. Introducing to you, Pizza Burger Sliders!

Pizza Burger Slider close up on a white plate.

Italian turkey sausage patties are topped with pepperoni, smoked mozzarella, peppers, and onions to create a simple but flavorful sandwich that will delight kids and adults alike.

I grew up on pizza burgers. Both of my parents attended a small university that was about an hour outside of my hometown. Whenever we visited, we stopped at a local pizza joint for pizza burgers. It was my favorite part of the trip.

Ingredients

Let’s break down this sandwich a little more closely. Pizza burger sliders take everyday pizza ingredients and serve them up on a bun. The ingredients for this recipe are simple but flavorful.

  • Olive oil
  • Italian turkey sausage- I like to use turkey sausage as a substitute for pork sausage as it’s a bit less greasy and salty. If you can only find links, you can remove the meat from the casings.
  • Black pepper
  • Smoked mozzarella- Smoked mozzarella adds an additional layer of flavor to the sandwiches.
  • Pepperoni
  • Red bell pepper
  • Onion
  • Marinara- Use your favorite brand. Mine is Rao’s.
  • Slider buns
  • Fresh basil leaves
Ingredients for pizza burger sliders.

Instructions

Pizza Burger Sliders are so easy to make! There are four major steps in the process.

  1. Form and cook the sausage patties
  2. Top each patty with smoked mozzarella and pepperoni. Let the cheese melt.
  3. Cook the sliced peppers and onions.
  4. Assemble the sliders.

The only thing left to do is stuff your face with pizza deliciousness.

Pizza Burger Slider patties in a black skillet.
Pizza Burger Slider patties covered in soppressata and mozzarella in a black skillet.

Substitutions

This recipe can easily be customized to suit your pizza taste. Feel free to add olives, jalapenos, bacon, white sauce, parmesan, etc. Truly, anything you like on your pizza works. A few other substitution options are listed below.

  • Italian turkey sausage- Italian pork sausage would work as well as ground beef. If you choose ground beef, be sure to season the patties with 1 teaspoon of salt and ½ teaspoon of Italian seasoning in addition to the black pepper in the recipe.
  • Smoked mozzarella- Standard fresh mozzarella is a good substitute. You could also use shredded or sliced mozzarella.
  • Pepperoni- Soppressata or salami would also be delicious.
  • Red bell pepper- Orange or yellow peppers taste very similar to red bell pepper. You could also use green bell peppers although their flavor is less sweet.
  • Slider buns- Pizza burgers can easily be made as full, standard-size burgers. You could also ditch the buns completely.
Process for building a pizza burger slider.

Storage

  • Serve: Pizza Burger Sliders are best served hot and fresh.
  • Store: If you are preparing in advance, do not assemble the sliders because the buns will just get soggy. Store the dressed patties in an airtight container in the fridge for up to 3 days. Wait to heat the marinara until you’re ready to assemble and serve.
  • Freeze: This recipe does not freeze well.
  • Reheat: Heat the dressed burger patties in the microwave or oven until warmed through. Heat the marinara as outlined in the recipe and assemble the sliders.
Pizza Burger Slider close up on a white plate.

Top tip

This recipe is incredibly simple to make, but one step that can be a little tricky is shredding the smoked mozzarella. To firm the cheese up and make it easier to grate, try putting the cheese into the freezer for 10-15 minutes before grating it.

Give this recipe a try and let me know how much you love pizza burgers in the comments section below! Be sure to also check out some of my other pizza recipes like Easy Homemade Pizza Dough and BBQ Chicken Flatbreads.

Pizza Burger Slider close up on a white plate.
Pizza Burger Slider close up on a white plate.
Print Recipe
5 from 1 vote

Pizza Burger Sliders

All the pizza flavors you love in burger form- sausage, pepperoni, mozzarella, peppers, and onion served on a slider size bun for easy snacking. Pizza Burger Sliders make an easy weeknight dinner.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Servings: 8 sliders

Ingredients

  • 2 Tb olive oil divided
  • 1 lb Italian turkey sausage
  • ½ teaspoon ground black pepper
  • 8 slices mozzarella
  • 2 oz pepperoni or soppressata
  • 1 red bell pepper
  • 1 yellow onion
  • 1 C marinara of choice
  • 8 slider buns
  • basil optional

Instructions

  • Slice the onion and bell pepper into ¼-inch strips. Form turkey sausage into 8 slider-size patties. Season with black pepper. Heat a nonstick skillet over medium-high heat. Add 1 Tb of olive oil to the pan.
  • Once the oil is hot, add the patties. Allow them to sear on each side for 3 minutes or until well browned.
  • Top each patty with pepperoni or soppressata and a slice of mozzarella. Top the pan loosely with foil for 1-2 minutes or until the cheese melts. Remove from the pan and place on a plate. Cover loosely with foil to keep the patties warm.
  • Use the same pan you seared the patties in to saute the peppers and onions for about 5 minutes over medium heat. Season with salt and pepper to taste.
  • Put the marinara in a microwave-safe bowl. Cover with a damp paper towel and microwave for 1-2 minutes, stirring every minute. If you don't have a microwave, you can also heat the marinara on the stove.
  • Build each slider with a patty, then peppers and onions and topped with as much marinara as you like. You can also add a final garnish of a basil leave if you like.

Notes

*If you have trouble finding smoked mozzarella, regular mozzarella is just fine. To make grating easier, place the mozzarella in the freezer for about 10 minutes to make it firmer.

Frequently Asked Questions

Can I use regular mozzarella instead of smoked?

Yes. Fresh, shredded, or sliced mozzarella would also work.

Can I use pork sausage for the patty instead of turkey?

Yes. Ground beef or Italian pork sausage would both be good substitutes. If you choose ground beef, season the patties with 1 teaspoon salt and ½ teaspoon of Italian seasoning in addition to the black pepper in the recipe.

What brand of marinara do you recommend?

I'm a big fan of Rao's but any brand you like will work.

Traditional Southern Cornbread Dressing

by 9 Comments

Thanksgiving just isn’t Thanksgiving without Traditional Southern Cornbread Dressing. My family absolutely loves my mom’s recipe. It’s a simple and delicious recipe that includes all the classic Thanksgiving flavors. Southern Cornbread Dressing is the perfect complement to my Herb Butter Turkey.

Traditional Southern Cornbread Dressing being scooped out of a white baking dish with a wooden sppon.

Traditional Southern Cornbread Dressing is primarily flavored with Stove Top. Yep, I said it- Stove Top Stuffing. It’s simple and yet so soul-satisfying.

I’ve tried other recipes that mimic the same flavor profile with much more expensive ingredients, and I just don’t think they're as good as Stove Top. Come at me with disagreements, but be sure to try this recipe first! Homemade cornbread, onion, celery, and herbs are the flavors and aromas I associate most with Thanksgiving.

Ingredients

Other than Stove Top, the ingredients in this recipe are straightforward. A lot of Thanksgiving Dressing recipes include meat, squash, seafood, etc. (If you’re into that sort of thing, be sure to check out my Cornbread Dressing with Sausage and Butternut Squash recipe.) For this southern classic, the ingredients are simple.

Ingredients for cornbread for southern dressing.

For the cornbread, you need:

  • Cornmeal
  • Flour
  • Baking powder
  • Baking soda
  • Salt
  • Sugar
  • Eggs
  • Buttermilk
  • Bacon drippings
Ingredients for Traditional Southern Cornbread Dressing.
  • Butter
  • Green onion
  • Yellow onion
  • Celery
  • Eggs
  • Chicken stock
  • Stove Top- this is the most important ingredient in the recipe. Use the herb-seasoned variety.

If you can't find Stove Top at your local store, there are other options. Check out this article on the best packaged stuffing mixes.

Instructions

There is nothing fancy about Traditional Southern Cornbread Dressing. It is easy to make and requires only a few steps.

  1. Make and bake the cornbread.
  2. Tear into pieces and allow to dry out for approximately 24 hours or at least overnight.
  3. Sauté the vegetables in butter.
  4. Combine the cornbread, Stove Top, cooked vegetables, chicken stock, and eggs.
  5. Cook and enjoy!
prepared cornbread batter in a black cast iron pan

Variations

Cornbread dressing can be made vegetarian. Just substitute butter for bacon drippings in the cornbread and use vegetable stock in place of chicken stock for a vegetarian-friendly Thanksgiving side dish.

cornbread and vegetable mixture in a glass mixing bowl with a wooden spoon and the chicken stock and eggs on the side

Another variation you can make is to adjust the moisture level in the dressing. My family likes wet dressing, and this recipe reflects that. The texture has a crispy top and a soft, moist center.

Once cooked, the dressing will hold together, but there shouldn’t be any excess liquid in the pan. The dressing also develops a lovely crust on top that balances the moist filling.

If you like your Thanksgiving dressing to have a bit of a crumb or crumble, I would use 6 cups of chicken stock. If you like a more custard-like texture, go with 8 cups.

white casserole dish filled with uncooked traditional southern cornbread dressing

Equipment

You don’t need any special equipment to make Traditional Southern Cornbread Dressing. My only recommendation is to cook the dressing in a 9” x 13” pan so there is plenty of surface area for the crispy, browned top layer to develop.

Storage

  • Serve: Allow the dressing to cool for about 10 minutes before serving. Add cranberry sauce or gravy on top if you’d like.
  • Store: Cornbread dressing will store in an airtight container in the fridge for up to five days.
  • Freeze: Cooked dressing can be stored in the freezer for up to 3 months.
  • Defrost: Allow the dressing to thaw in the fridge before reheating. Depending on the portion size, this may take up to 48 hours. Single servings will defrost more quickly.
  • Reheat: The cooked dish can be covered and reheated at 350 for approximately 30 minutes. Individual servings are best reheated in the microwave or in a lightly greased sauté pan over medium heat.
Full pan of Traditional Southern Cornbread Dressing in a white baking dish on top of a black cooling rack.

Top tip

Be sure to let your cornbread dry out for at least 24 hours before making your dressing. If you skip this step, you may end up with excess liquid along the edges of your dressing after baking. The cornbread also will not soak up all the scrumptious flavors of herbs and veggies if you don’t allow it to dry out.

You can let the cornbread dry out for up to 2 days uncovered and then store it in a plastic storage bag for another 3 days (5 days total) if you’re the type who likes to knock out prep in advance of the big event.

serving of traditional southern cornbread dressing with a small white bowl of cranberry sauce in the background

Traditional Southern Cornbread Dressing is a holiday dish that everyone at your table will love! I hope you enjoy my family’s recipe as much as we do. I’d love to hear what you think in the comments section below.

Be sure to also check out some of my other favorite Thanksgiving recipes, like Green Bean Casserole from Scratch and Boursin Butter Potato Stacks.

Traditional Southern Cornbread Dressing being scooped out of a white baking dish with a wooden sppon.

Helpful Utensils

black cast iron skillet

10-inch Cast Iron Skillet

Traditional Southern Cornbread Dressing being scooped out of a white baking dish with a wooden sppon.
Print Recipe
4.41 from 10 votes

Traditional Southern Cornbread Dressing

Moist cornbread dressing with celery and onions is a must at Thanksgiving. Traditional Southern Cornbread Dressing is simple and classic.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Cornbread Dry Time1 day
Total Time2 hours
Course: Side Dish
Cuisine: American
Servings: 12

Ingredients

Cornbread

  • 2 C cornmeal
  • ½ C all purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon sugar optional
  • 2 eggs beaten
  • 2 C buttermilk
  • 2 T bacon drippings or melted butter

Dressing

  • ½ C butter
  • 1 bunch green onions chopped
  • 1 large yellow onion diced
  • 4 celery ribs diced
  • 1 6 oz package of herb-seasoned stuffing mix Stove Top
  • 4 eggs beaten
  • 6-8 C chicken stock

Instructions

To make cornbread

  • Preheat oven to 425°. In a 10-inch cast iron (or an 8" x 8" baking pan), melt 2 Tb of bacon drippings or butter in the preheated oven for 5 minutes until completely melted. Remove from the oven and set aside.
  • Combine the dry ingredients in a large mixing bowl and whisk to combine well. Add the eggs and buttermilk. Stir together with a wooden spoon or spatula until just combined.
  • Last, add the melted bacon drippings or butter. Pour back into the prepared cast iron and back for 25 minutes or until golden brown.
  • Once cooled, break up the cornbread into rough chunks and spread out onto a baking sheet to dry out for a minimum of 8 hours or preferably overnight. The more dry the cornbread, the more flavors it will soak up.

To make dressing

  • Preheat the oven to 350°.
  • Melt ½ C butter in a large skillet over medium-high heat. Add the green onions, onion, and celery. Cook until tender or about 5 minutes.
  • Add the cornbread, sautéed veggies, and Stove Top to a large mixing bowl. Mix to combine. Add the eggs and chicken broth and mix well. The amount of chicken broth you add will depend on personal preference. Check out the Variations section above for more details.
  • Pour into a 9" x 13" baking pan. Bake for 50 minutes or until lightly browned. Let sit for at least 10 minutes before serving.

FREQUENTLY ASKED QUESTIONS

Can I use store-bought cornbread?

Yes, but try to avoid any sweet varieties.

I don't have time to let my cornbread dry out. What do I do?

Break up the cornbread and spread it onto a baking sheet. Place in a 200° oven for 1-2 hours until the bread feels dry to the touch.

Can the dressing be made ahead of time?

Yes. The recipe is best when served fresh after cooking, so I recommend assembling but not baking ahead of time. The uncooked dressing can be stored in the fridge for up to three days before baking. Allow the dish to sit at room temperature for an hour before baking.

What's with the range of chicken stock that can be added?

A range is provided because the texture is a matter of personal preference. If you like your Thanksgiving dressing to have a bit of a crumb or crumble, I would use 6 cups of chicken stock. If you like a super moist dressing, go with 8 cups. Not sure, 7 cups it is!

Cornbread Dressing with Sausage and Butternut Squash

by 4 Comments

cornbread sausage dressing in an oval baking dish beside a cooked turkey on a white platter

This year I decided to make two different Cornbread Dressings for Thanksgiving. A purist’s simple version and then one with a little more pizazz! This post is strictly about the jazzier version of the two. This Cornbread Dressing includes savory country sausage and all kinds of classic fall produce like butternut squash, apples, and dried cranberries. The salty pork sausage and the sweet butternut squash and apples are a scrumptious complement to traditional Cornbread Dressing.

Cornbread Dressing is like a religion in the south.

Every family has the meats and veggies, even seafood, that they like the include. Moisture content is also a subject of great debate, or at least it is with my family. I can remember going to one of my great aunt’s for Thanksgiving one year, and my dad was straight-up pissed at how dry her dressing was. It was f*cking offensive.

I’ve covered all my bases this year by making two different recipes. My Mom’s Traditional Southern Dressing is a classic we all love for a reason. I would say it’s a very moist dressing. This Butternut Squash and Sausage dressing has enough moisture to hold it together, but the cornbread stays in larger pieces and is less saturated. The fat from the sausage and the creaminess of the squash give the dressing all the moisture it needs.

I also love this dressing because it makes an amazing brunch option. It is bomb reheated with an egg on top.

cornbread with bits of sausage in an oval casserole dish

All of the ingredients in this dressing can be prepared ahead of time to ensure that putting the dressing together on Thanksgiving is a breeze. You can also cook the dressing a day in advance and reheat on Thanksgiving Day if you’re limited on oven space.

You can also cook the dressing a day in advance and reheat on Thanksgiving Day if you’re limited on oven space.

Cornbread Dressing with Sausage and Butternut Squash is a mouthful of flavors and a sight to behold.  This dressing will add some color and an exciting flavor combination to your Thanksgiving dinner. Let me know what you think and if you like this recipe or just the simple traditional recipe better in the comments section below. I can’t wait to hear from you!

Be sure to also take a look at my Thanksgiving post which has my full menu and some helpful planning tips!

sliced peeled butternut squash on a wooden cutting board
cubes of orange butternut squash piled on a wood cutting board

Helpful Utensils

orange vegetable peeler

Y-Peeler

This may seem like an unimportant piece of equipment but peeling tough skin like a butternut squash can be dangerous without a sharp peeler. I also love the shape of a y-peeler for ease of use.

black cast iron skillet

10-inch Cast Iron Skillet

A cast iron skillet is an absolute essential in the kitchen. In this recipe, it ensures you have perfectly golden brown, flavorful cornbread, but that's just the beginning of this pan's uses!

cornbread with bits of sausage in an oval casserole dish
Print Recipe
5 from 2 votes

Cornbread Dressing with Sausage and Butternut Squash

Traditional cornbread dressing is combined with autumn produce for the perfect Thanksgiving side dish. Salty pork sausage and sweet butternut squash and apples make this cornbread dressing extra flavorful and the color combination of the dried cranberries and butternut squash is beautiful on a Thanksgiving table!
Prep Time45 minutes
Cook Time1 hour 45 minutes
Cornbread Dry Out1 day
Course: Side Dish
Cuisine: American
Servings: 12 servings

Ingredients

Cornbread

  • 2 C cornmeal
  • ½ C all purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon sugar optional
  • 2 eggs
  • 2 C buttermilk
  • 2 T bacon drippings or melted butter

Dressing

  • 1 lb country sausage
  • 1 butternut squash
  • 1 granny smith apple
  • 1 Tb fresh Italian flat leaf parsley
  • 2 teaspoon fresh sage
  • 3 celery stalks with greens
  • 1 onion
  • ¾ C dried cranberries
  • 2 Tb butter
  • 1 Tb olive oil
  • 2 eggs
  • 2-3 C chicken stock
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions

To make cornbread

  • Preheat oven to 425 degrees. In a 10-inch cast iron (or a 9-inch cake pan if you don't have a cast iron), melt 2 Tb of bacon drippings, or butter if your substituting, in the preheated oven for 5 minutes until completely melted. Remove from the oven and set aside.
  • A cast iron skillet really makes the best cornbread. You just don't get the same intensity of flavors from other dishes although they certainly work. If you're interested in purchasing a good cast iron skillet, I have included a link above to a great quality choice that will be something you can pass down through the generations after enjoying its many uses yourself.
  • Combine the first five ingredients in a large mixing bowl and whisk to combine well. Ditch the whisk and switch to a spatula to combine with the liquid to avoid overmixing. Overmixing will give you a tough cornbread. Mix 2 C of buttermilk and 2 eggs, breaking up the eggs in a separate small bowl before adding to the mix. Stir until combined without overmixing. Last, add the melted bacon drippings or butter. Pour back into the prepared cast iron and back for 25 minutes or until golden brown.
  • Once cooled, break up the cornbread into rough chunks (it doesn't have to be perfect) and spread out onto a baking sheet, uncovered to dry out for a minimum of 8 hours or preferably overnight. The more dried out the cornbread, the more delicious flavors it will soak up from the sausage and veggies.

To make dressing

  • Bring a large pot of water to a boil.
  • Peel the butternut squash with a sharp vegetable peeler. Split the squash into two pieces horizontally leaving the long neck section of the squash separate from the round bottom portion. Then split the bottom round porting vertically from end to end to expose the seeds in the middle. Use a spoon to remove the seeds and strings from the inside.
  • Cut the butternut squash into ½-inch dice. Put in the boiling water for 10-15 minutes or until soft but not mush. Remove from the pot and drain well. 
  • Preheat the oven to 375 degrees.
  • Finely dice the onion, apple, and celery. You're looking for equal parts celery and onion. Heat a large saute pan over medium-high heat and add the olive oil and butter. Once hot, add the diced onion, apples and celery and cook for 2 minutes or until they start to soften.
  • Add the sausage and break up into bite size pieces. Cook for 5-7 minutes or until cooked through. Add the salt, pepper, sage, and parsley and stir to combine.
  • Add the dried cornbread to a very large mixing bowl. Pour the cooked sausage and veggies over the cornbread and mix to combine. Add the dried cranberries and stir. The amount of chicken stock you add is somewhat subjective to your taste. I like a moist, Southern-style dressing so I add 3 C of chicken stock to my dressing. If you like more of a crumb texture to your dressing you may prefer to stop at 2 C. Just taste as you add to see when the texture feels right to you.
  • The final step, mostly so you can taste the dressing up to this point, is to put two eggs in a small bowl and beat slightly and add the eggs to the dressing. Mix the egg in thoroughly.
  • Pour the prepared dressing into a 9" x 13" or larger casserole pan. Bake for 45 minutes to an hour until a toothpick inserted into the center comes out clean.

Homemade Yeast Rolls

by 2 Comments

a bowl filled with homemade baked yeast dinner rolls

Yeast Rolls are a must-have side item at Thanksgiving or Christmas celebrations. Everybody loves delightful white bread to sop up all the juices and remnants of Thanksgiving dinner left on your plate. These yeast rolls are super simple to make and just require a little time for rising. The holidays are the perfect time to make them…lord knows you have plenty of other tasks you can take care of as the rolls are rising.

Yeast rolls are a staple of my family’s celebrations. My mom always makes them just as her mother did. The recipe is my grandmother’s and has been tested hundreds of times. There is just nothing better than a homemade yeast roll, hot from the oven and slathered in salted butter. My mouth is watering at the thought.

There is just nothing better than a homemade yeast roll, hot from the oven and slathered in salted butter.

These rolls are most easily made with a stand mixer with a hook attachment or a bread machine if you have one. You can also make the recipe by hand, starting with a wooden spoon to combine all the ingredients. I use a stand mixer to get the dough started and then work the dough for a few minutes by hand.

Making bread from scratch is not something most of us do often, but there is something so enjoyable, almost meditative about working bread dough. I often find myself drifting off into a daydream as I knead the dough. If you’ve never made a yeast bread from scratch, this is a great recipe to start with as it doesn’t require a great deal of technical skill. Hence why I like making it too!

homemade dinner rolls in a bowl lined with a cloth towel

You’ll know you’ve done it right when you peek under the dishcloth after the first hour of rising. If your dough has almost doubled in size, you’ve done it! You’ve made bread! F*cking nailed it! Some of the common mistakes that prevent the magic of yeast are adding too hot of water to the yeast (you want very warm not hot water) or adding too much flour to the mix which makes a very tough dough.

If you can avoid those two mistakes, chances are you’re going to turn out with beautiful, light and fluffy yeast rolls that people will barely believe you made from scratch!

Be brave and give it a go! I can’t wait to hear what you think. Let me know in the comments sections below. 

a large linen lined bowl filled with baked yeast rolls surrounded by a Thanksgiving dinner spread

Helpful Utensils

stainless steel French rolling pin

Stainless Steel Rolling Pin

I love having a rolling pin that I can throw in the dishwasher. This French style pin is a great classic utensil to have in your kitchen.

metal biscuit cutters splayed out and tapered in size

Biscuit Cutter Set

It's so nice to have a complete cutter set that you can use for rolls, biscuits, cookies and more. This one stores in one neat, tidy pile too!

a bowl filled with homemade baked yeast dinner rolls
Print Recipe
5 from 1 vote

Homemade Yeast Rolls

Light and fluffy yeast rolls are the perfect complement to any holiday meal. Homemade rolls are really quite easy to make and your friends and family will be so impressed you've made homemade bread! There's is nothing tastier than a homemade yeast roll fresh from the oven, slathered in butter. Thanksgiving isn't right without them!
Prep Time30 minutes
Cook Time15 minutes
Rising Time2 hours
Total Time45 minutes
Course: Side Dish
Cuisine: American
Servings: 15 rolls

Ingredients

  • 3+ ⅔ C all purpose flour
  • 1 package of instant yeast
  • 1 C water divided
  • ¼ C sugar
  • 1 teaspoon salt
  • ⅓ C instant nonfat dry milk
  • 1 egg beaten
  • ¼ C butter melted

Instructions

  • Dissolve the yeast into a ¼ C warm water. Once dissolved add ¾ C cool water to the mixture and add to a stand mixer with a hook attachment or a bread machine. Add the sugar, instant milk, salt, beaten egg, and melted butter and turn mixer on low to combine.
  • Turn the mixer off and add 2.5 C flour and turn the mixer back on low and mix until the dough starts to come together. Add the remaining flour in small batches until the dough is cohesive but still a bit sticky. Depending on the conditions, it can take as little as 3 cups and up to 4. My mom always uses a bread machine and she adds 4 C of flour to include the flour you would normally incorporate as you work the dough.
  • Once the dough has come together, pour onto a well-floured work surface and work the dough until it is no longer sticky. I usually incorporate 3 C of flour in while in the mixer and the remaining ⅓ to ⅔ C as I'm kneading. Keep adding flour as necessary to keep the dough from stick to your surface.
  • Once the dough is no longer sticky, let the dough rise on your work surface for at least an hour. Cover with a dishcloth while rising. After rising for an hour, roll the dough out to 1.5-inch thickness and cut into small 2.5-inch rounds.
  • Once cut, place the rolls onto a buttered baking sheet and allow to rise for another hour before baking. Again, cover with a dish towel while rising.
  • Preheat the oven to 375 degrees.
  • Bake the rolls for 15 minutes. Remove from the oven and top with melted salted butter and a pinch of kosher salt. Bake for another 2-3 minutes. Serve warm.

Notes

The rolls can easily be frozen after cooking, and then reheated in the oven or in the microwave after defrosting.

Deviled Eggs

by 9 Comments

a tray of hard cooked egg halves filled with creamed egg yolk

Deviled Eggs are the perfect appetizer for any party or holiday gathering. You won't believe how simple these are to make. Only four ingredients stand between you and Deviled Egg glory.

The yolks are mixed with mayonnaise and flavored with mustard and a little dill pickle juice. I’ve tried different recipes for deviled eggs with all kinds of things mixed into the yolks like bacon, ham, green onions, herbs, etc., but I think is simple is best.

These deviled eggs are so simple and satisfying. You’ll seriously have a hard time not eating too many. My older niece often has to be pulled away from them at some point! This recipe is the perfect balance of the pure and pronounced flavor of egg yolk with creamy and tangy accents.

a tray of deviled eggs surrounded by other Thanksgiving side dishes

Start with the recipe as provided, but if you like a little extra zing then feel free to add a little more pickle juice and mustard. Just be careful not to add too much pickle juice or the filling will be loose.

Deviled Eggs should not be overly fussy or complicated. It’s just a wonderfully simple pleasure. I love making these for Thanksgiving as they are a great way to keep all the hungry mouths out of the kitchen before the food is ready!

Give this recipe a try, and you’ll find a whole new appreciation for the humble Deviled Egg. Let me know how it goes in the comments section below and be sure to check out my Thanksgiving post for my full menu and helpful planning tips.

deviled eggs garnished with paprika on a fluted white serving tray
a tray of hard cooked egg halves filled with creamed egg yolk
Print Recipe
5 from 2 votes

Deviled Eggs

Deviled Eggs are best when the ingredients are simple and complement the flavor of the egg yolk instead of covering it up. These Deviled Eggs are a crowd pleaser. Everyone loves the tangy flavors of these creamy deviled eggs!
Prep Time30 minutes
Cook Time8 minutes
Course: Appetizer, Snack
Cuisine: American
Servings: 24 Deviled Eggs

Ingredients

  • 1 dozen eggs
  • 1.5 Tb French's yellow mustard
  • ⅓ C mayonnaise
  • 1.5 Tb dill pickle juice
  • Salt and pepper to taste
  • 2 Tb white vinegar

Instructions

  • Cover cold eggs with enough cold water to be about 1-inch above the eggs and add the white vinegar. The vinegar helps the eggs peel easier once boiled. Put a lid on the pot and bring to a boil. Once boiling, remove the lid and boil for 8 minutes exactly.
  • As soon as the 8 minutes is up, place the eggs in an ice bath with enough cold water to cover completely. Let sit for 15 minutes in the ice water before peeling.
  • Once the eggs are completely cool, crack the shell all over the egg and start peeling from the bottom of the egg. There is usually a gap between the egg white and the shell at the bottom of the egg. I usually peel with the bowl of water close by so I can dip my hands and the eggs into the water to get all the little pieces of shell off.
  • Once all the eggs are peeled, place into a bowl and top with plastic wrap. Place in the fridge for a minimum of 30 minutes and up to 8 hours to chill completely.
  • Once chilled, split each egg vertically so half of the yolk is in each half. Pop the yolk out of the white and into a medium mixing bowl. You can do this easily by turning the egg over and gently pinching the egg. The yolk usually pops right out.
  • Once you have all your yolks in a bowl, use a fork to smash the yolks into a smooth paste. Add the mayonnaise next and continue to smash until the mix is nice and smooth. Next add the pickle juice, mustard, and salt and pepper to taste and stir to combine.
  • Fill each egg white with the yolk mixture and place back in the fridge to set up for about an hour. I use a Ziploc bag with the corner cut off like a piping bag to fill each egg white. 

The Best Pimento Cheese Ever

by 12 Comments

white oval shaped platter with a silver bowl of orange pimento cheese in the center surrounded by green celery sticks, red and yellow bell pepper strips and golden brown toasted baguette

This Pimento Cheese recipe seriously is the best recipe you will ever find. The addition of cream cheese and Boursin cheese makes the texture rich and creamy and ensures my Pimento Cheese is packed with flavor.

If you don’t like the pimento cheese that they sell in the grocery store, don’t shy away from trying out this recipe. It’s in a completely different stratosphere. Seriously, it’s AMAZING.

white oval shaped platter with a silver bowl of orange pimento cheese in the center surrounded by green celery sticks, red and yellow bell pepper strips and golden brown toasted baguette

What is Pimento Cheese?

If you’ve arrived at this blog post and don’t know what Pimento Cheese is, I admire your curiosity!

Traditionally, Pimento Cheese is made with shredded cheese, mayonnaise and pimentos. Pimentos are Spanish cherry peppers which I’m sure if purchased in the right form from the right place would be delicious, but in my experience, the version you buy from the store leaves a lot to be desired.

Instead, I use jarred roasted red peppers that you can find with the pickles and olives at the store. They have more flavor than pimentos but are readily available and inexpensive. That’s not the most important ingredient in this recipe though.

Boursin Cheese is the secret weapon in my Pimento Cheese recipe

Boursin Cheese may not be something you’re familiar with, but it’s nothing fancy. In fact, famed French chef Ludo Lefebvre once called it the Velveeta of France which immediately made Boursin that much more endearing to me.

ingredients for the best ever pimento cheese

Boursin is a creamy cheese made in the commune of Gournay in France. It has a texture that is sort of like whipped cream cheese; it is creamy while also being light. There are lots of different flavors, but I love the original garlic and herb variety. You can find Boursin with the other specialty cheese at the store.

brand specific ingredient recommendations for best ever pimento cheese

I also included Duke's Mayonnaise and Paul Prudhomme's Blackened Redfish Magic Seasoning in the photo above because if you can source them, they are the shit and make this recipe extra tasty.

We can’t forget the importance of cream cheese

Many a recipe on Cooking and Cussing utilize the deliciousness that is cream cheese. A few that come to mind are Green Chicken Enchiladas, Mexican Chicken Lasagna, and Pork, Bacon and Apple Pasta Bake. Notice that all of those recipes are savory? I’m a big fan of cream cheese to impart creaminess to sauces and soups, but I also love it in desserts like my Thin Mint No-Bake Chocolate Cheesecake and Lemon Yogurt Cake.

clear glass bowl filled with blended cream cheese, boursin cheese, mayonnaise, blackening seasoning and sriracha with bowls of shredded cheese and roasted red bell peppers around it

Of all of the recipes that call for cream cheese on the blog, it is probably the most essential to the awesomeness of Pimento Cheese. It gives the recipe a perfect creamy texture but provides more tang and zip than mayo alone would.

The Pimento and Cheese are less important than you think

You might think that the type of pepper or cheese you use in Pimento Cheese would be the most important selection. Not really…the type of cheddar cheese is less important here given you’re going to douse it in cream and Boursin cheese too.

colby jack cheese shredded in a food processor bowl

If you’re a cheese monger, feel free to use whatever cheddar makes you like, but I typically buy my local grocery store’s inexpensive brand of block Colby cheddar for this recipe. Just please don’t try to cheat and buy the kind of cheese that comes shredded for you.

The pre-shredded cheese is coated in starch to keep it from sticking together in transit – not delicious in Pimento Cheese- so please shred it yourself!

I really like to use a food processor for this job. My Cuisinart food processor has been around for over a decade and is still going strong. I have linked to one below if you’re interested in purchasing one. A shredder attachment is a standard inclusion and makes the job of shredding large quantities of cheese fast and easy!

clear glass bowl filled with prepared pimento cheese being stirred with a white spatula

What to serve with Pimento Cheese?

You can’t go wrong with a classic Pimento Cheese sandwich. Feel free to get fancy and add some deli ham, crispy bacon, or tomato slices, but I love it plain jane with bread and cheese.

Pimento cheese sandwich on wheat bread on a black plate with bread crumbs on the board

Pimento Cheese also makes a delightful cheese board, one that none of your guests will feel intimidated by. It is perfect for guests of all ages too! Thick slices of bell pepper and celery both bring color to the board and offer different dipping options than your standard crackers and toast pieces.

white oval shaped platter with a silver bowl of orange pimento cheese in the center surrounded by green celery sticks, red and yellow bell pepper strips and golden brown toasted baguette

How long can you keep Pimento Cheese?

If kept cold in an airtight container, the recipe will keep for about 2 weeks so you can try it in all sort of ways.

Pimento Cheese is a standard appetizer at our holiday functions. My stepmom’s family always serves it on celery before Thanksgiving Dinner, and we adopted this tradition when blending our families. It’s the perfect way to keep hungry mouths out of the kitchen as you finish up the main event.

close up of silver bowl of orange pimento cheese surrounded by green celery sticks, red and yellow bell pepper strips and golden brown toasted baguette

I hope you’ll find a moment to make this quick and easy Southern staple. I would love to hear your feedback too in the comments section below!

white oval shaped platter with a silver bowl of orange pimento cheese in the center surrounded by green celery sticks, red and yellow bell pepper strips and golden brown toasted baguette and hands reaching in to spread cheese on a toast point

HELPFUL UTENSILS

Cuisinart Large Food Processor

Cuisinart 11-Cup Food Processor

There is no other gadget I use in the kitchen as much as my food processor. I've had mine for over a decade, and it's still going strong!

@cookingandcussingblog

The Best Damn Pimento Cheese Ever has been on my blog for years. It’s still one of my favorite recipes. 🌶️ 🧀 https://cookingandcussing.com/the-best-pimento-cheese-ever/ #pimentocheese #cheese #cheeselover #colddips #southernstaple

♬ Creamy Soup - DJ BAI
close up of silver bowl of orange pimento cheese surrounded by green celery sticks, red and yellow bell pepper strips and golden brown toasted baguette
Print Recipe
4.60 from 5 votes

The Best Pimento Cheese Ever

No, really though...it's the best damn Pimento Cheese ever. It's not just your typical mayo base. Cream cheese and Boursin cheese are in the mix which means the flavor is tangier and richer than your standard Pimento Cheese. I love it on celery or crackers, but it also makes a great addition to a sandwich or burger. 
Prep Time10 minutes
Cook Time0 minutes
Course: Appetizer, Snack
Cuisine: American
Servings: 4 Cups

Ingredients

  • 8 oz cream cheese room temperature
  • 3 oz Boursin cheese garlic and herb flavor
  • ¾ C mayonnaise
  • 2 teaspoon blackening seasoning
  • 1 teaspoon sriracha hot sauce
  • 16 oz colby jack cheese* or 4 cups shredded
  • 1 12oz jar roasted red bell peppers drained

Instructions

  • Put cream cheese, Boursin cheese, mayonnaise, blackening seasoning, and sriracha in a large mixing bowl and using a hand mixer or a whisk, combine until thoroughly mixed.
  • Roughly chop the peppers into about ¼-inch pieces. Add the shredded cheese and chopped peppers to the mayo mix. Stir with a wooden spoon until well mixed.
  • Put into an airtight container and place in the fridge to chill for at least an hour before serving.

FREQUENTLY ASKED QUESTIONS

What is Boursin Cheese and where do I find it?

I've included more details in the post above, but in short, it's a delicious, creamy cheese that you can find in the specialty cheese section of any major grocery store. Be sure to get the garlic and herb flavor.

Can I use the kind of cheese you buy already shredded?

You can, but it will impact the recipe. It will still be tasty, but the texture will not be as creamy as when you shred your own cheese from the block.

How long can you keep Pimento Cheese?

Pimento Cheese can be stored cold in an airtight container for up to two weeks.

Green Bean Casserole from Scratch

by 10 Comments

You absolutely cannot have a complete Thanksgiving dinner without Green Bean Casserole. Tender green beans drenched in a creamy mushroom sauce and topped with crispy onions are Thanksgiving perfection. My Green Bean Casserole is made without cream of mushroom soup for added homemade flavor.

Green bean casserole close up.

There are tons of different Green Bean Casserole recipes, but I firmly believe that a scratch-made version of the classic recipe is the best. The only change I made was ditching the condensed mushroom soup and making a mushroom cream sauce from scratch.

The homemade cream sauce is not difficult to make, but it adds so much flavor to the recipe. Also, the texture is silky smooth and not too thick. What I did not replace, however, are the traditional store-bought French’s Crispy Fried Onions. Frying onion rings takes a lot of time, and French’s taste amazing and stay crisp for hours.

If you enjoy the classic casserole and like the flavor of mushrooms, you will love my Green Bean Casserole made from scratch.

Ingredients

The ingredients list for Green Bean Casserole from Scratch is slightly longer than if you used cream of mushroom soup, but it’s totally worth it! Once you’ve had the recipe without condensed soup, you will never go back.

  • Green beans- Fresh is a must! Frozen or canned would require less cooking time.
  • Butter
  • Mushrooms- I used baby portabella mushrooms (also known as cremini mushrooms), but you can use any variety you like. If you like a lighter flavor, go with button mushrooms.
  • Onion
  • Garlic
  • Flour
  • Heavy cream
  • Chicken stock
  • Salt and pepper
  • Thyme- Fresh is preferred, but you can substitute with dried if you can’t find it.
  • Worcestershire sauce
  • French’s Crispy Fried Onions
Ingredients for green bean casserole.

Instructions

Green Bean Casserole is a simple recipe with just a few easy steps.

  1. Boil the green beans for 5 minutes. Drain and set aside.
  2. Cook the mushrooms, onions, and garlic until golden brown.
  3. Add flour, cream, chicken stock, and spices to make the mushroom cream sauce.
  4. Combine the sauce and green beans. Pour into a casserole dish and bake for 45 minutes.
  5. Top with French’s Crispy Fried Onions and bake for another 7 minutes.
Process photos showing browned mushrooms and then browned onions, garlic, and mushrooms.

Green Bean Casserole is a perfect make-ahead recipe for Thanksgiving. For best results, combine the green beans and the sauce, then place in a casserole dish. Cover with plastic wrap, and it will keep for up to three days in the fridge. When you’re ready to bake, remove it from the fridge and let it sit at room temperature for 30 minutes, and then follow the baking instructions in the recipe.

Substitutions

A variety of mushrooms would work in this recipe. It just depends on your personal preference. For a mild mushroom flavor, use button mushrooms. Baby portabella mushrooms are another great choice. They are mild-flavored but a step up in intensity from button mushrooms.

If you’re a mushroom connoisseur or live somewhere with access to amazing shrooms, don’t let me stop you from adding whatever variety you like.

overhead of cooked green bean casserole as part of a Thanksgiving table.

The only other possible substitution that I can think of is for French’s onions. If you avoid processed foods, then French’s may not be for you. Here is a recipe for homemade, crispy-fried onions.

I have tried to make homemade onion rings for this recipe before. In fact, there are still grease marks on the ceiling of my dad’s house from the onion explosion that happened during that experiment, so I’m going to stick with the store-bought kind.

Variations

Convert the recipe to vegetarian by substituting vegetable stock for chicken stock. I am not an expert in vegan diets, but you could also swap heavy cream for a non-dairy alternative for a vegan variation.

Green bean casserole on Thanksgiving table.

Storage

  • Serve: After baking, let the casserole cool for at least ten minutes before serving.
  • Store: Leftovers can be stored in an airtight container for up to three days. The crispy onions will lose their crunch once refrigerated.
  • Freeze: The recipe can be frozen before adding the crispy onions. Once the green beans and sauce are combined, store them in a casserole dish covered tightly first with plastic wrap and then foil to prevent freezer burn.
  • Defrost: Allow the frozen casserole to thaw in the fridge for 24 hours before baking, as directed in the recipe.
  • Reheat: Leftovers can be reheated in the oven at 350 for approximately 20 minutes.

Top tip

A 9” x 13” casserole dish is perfect for this recipe because it gives plenty of room for the crunchy onions on top while spreading the cream sauce thin. For best results, coat all the green beans thoroughly in the sauce before adding them to the dish. Once you’ve poured the green beans, use the back of a spoon to gently press them down into the sauce (see photo).

Green bean casserole before baking.

Green Bean Casserole from Scratch will satisfy everyone at your holiday dinner. Let me know what you think about the recipe in the comments section below.

green bean casserole being served on to a plate with other Thanksgiving dishes

If you love classic Thanksgiving recipes, be sure to check out my Traditional Southern Cornbread Dressing and Buttered Turkey posts!

Green bean casserole close up.
Print Recipe
5 from 7 votes

Green Bean Casserole from Scratch

All the flavors of classic green bean casserole minus the condensed soup! Green Bean Casserole from Scratch is a must-have on your Thanksgiving table.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: American
Servings: 8

Ingredients

  • 2½ lbs green beans
  • ¼ cup unsalted butter
  • 8 oz mushrooms finely diced
  • 1 small onion thinly sliced
  • 1 clove garlic minced
  • 2 Tb all purpose flour
  • 1 C heavy cream
  • 1 C chicken stock
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon thyme fresh*
  • ½ teaspoon Worcestershire sauce
  • 6 oz French's Crispy Fried Onions

Instructions

  • Preheat oven to 375 degrees.
  • Bring a large pot of water to a boil. Trim the ends off of the green beans and cut into one to two inch pieces. Once the water has reached a rolling boil, add the green beans and boil for 5 minutes. Drain and set aside.
  • Using the same pot, melt the butter on medium-high heat. Add the mushrooms and stir distribute. Cook for 2-3 minutes or until softened.
  • Add the onions and garlic and cook for another 4-5 minutes, stirring often, until the onions soften.
  • Remove the thyme leaves from the sprig, roughly chop, add to the pot, and cook for 30-60 seconds or until aromatic. Add the flour and cook for another 2 minutes, stirring constantly.
  • Add the chicken stock, heavy cream, salt, pepper, and Worcestershire and stir to combine. Bring the sauce to a low boil and boil for about 5 minutes, stirring constantly. Last, add green beans and stir to combine.
  • Pour the green bean mixture into a 9" x 13" baking dish. Bake for 45 minutes. Don't add the French's onions yet! They burn quickly and cannot take the long cook time green beans require.
  • After 45 minutes, remove the casserole from the oven. Scatter the French's onions evenly across the top and bake for another 7 minutes or until golden brown. Let sit for 10 minutes before serving.

Notes

* Dried thyme can be used as a substitute, but only use a ½ teaspoon.

Frequently Asked Questions

Can the recipe be made ahead?

Yes. First, combine the green beans and the sauce, then place them in a casserole dish. Cover with plastic wrap, and it will keep for up to three days in the fridge. When you’re ready to bake, remove it from the fridge and let it sit at room temperature for 30 minutes, and then follow the baking instructions in the recipe.

Why can't I add the French's Crispy Onions earlier in the recipe?

They burn very easily, so they only need 5-10 minutes of cook time to brown.

Can I make the recipe vegetarian?

Yes. Just substitute vegetable stock in place of chicken stock in the recipe.

What kind of mushrooms are recommended?

Any mushroom you like will work. If you like a mild mushroom flavor, stick with button or baby portabella mushrooms (also called cremini mushrooms).

Can frozen green beans be substituted?

The recipe works best with fresh green beans. If frozen is the only option, then I recommend cutting the cooking time to 20 minutes before adding the crispy onions on top.

Boursin Potato Stacks

by 6 Comments

Boursin Potato Stacks are easy to make and delicious. You’ll barely believe how simple they are to put together. Thinly sliced russet potatoes layered with Boursin butter and baked to golden brown perfection for an unforgettable side dish.

Boursin potato stacks piled high on a red plate.

Potatoes and Boursin cheese are a match made in heaven. If you’re not familiar with Boursin cheese, it is a light and creamy cheese from France that is mild in flavor. I once heard Boursin described as the Velveeta of France. I will unabashedly proclaim that I am a fan of Velveeta, so this description of Boursin made me an even bigger fan.

Boursin butter in a white ramekin on top of a green and white cloth.

Boursin Potato Stacks are great for serving at a party or as part of a holiday meal. You can make a large batch quickly, and they can be kept warm in the oven without any change in quality. Also, they are super versatile and delicious with any kind of protein.

Ingredients

Many classic American potato dishes can be time-consuming to make or require a long list of ingredients. However, Potato Stacks do not fall into this category. The ingredient list is short and easily accessible.

  • Russet potatoes- Stick with the standard baking (or russet) potatoes.
  • Butter- Unsalted butter is the best option for this recipe.
  • Boursin cheese- The recipe calls for garlic and fine herb flavor.
  • Fresh thyme
  • Salt and pepper
Ingredients for Boursin Potato Stacks.

Instructions

Boursin Potato Stacks are a breeze to put together. Only a few simple steps are necessary.

  1. First, make the Boursin butter.
  2. Then, thinly slice the potatoes.
  3. Layer the potatoes and butter in a muffin tin.
  4. Finally, bake until golden brown.
Steps 1 and 2 of assembling potato stacks before baking.
Steps 3 and 4 in assembling potato stacks before baking.

The only way you could possibly mess up this recipe is to overbake the potatoes. There is no right or wrong way to layer the potatoes. Again, you don’t need to be fussy over exact measurements. Keep your potato layers thin and don’t forget the butter, and you’ll have potato perfection.

Substitutions

With such a small number of ingredients, there are not a lot of opportunities for substitutions. The one ingredient that you could switch out is fresh thyme. The recipe needs a fresh herb, but it doesn’t have to be thyme. Fresh chives, parsley, or sage would all make great substitutes for thyme. Take note, I do not recommend dried herbs for this recipe.

Four cooked potato stacks in the muffin pan.

Equipment

You do not need any special equipment to make this recipe. The recipe requires a standard muffin pan, but I consider this a basic kitchen item. If you don't have one already, check out this link: Muffin Pans

There is one special kitchen gadget that is handy for making Boursin Potato Stacks- a mandoline slicer.

Thinly sliced potatoes on a cutting board with a mandoline slicer.

For perfectly cooked Potato Stacks, the potatoes should be cut as thin as possible. While you can achieve thin slices with a good knife, it’s a lot faster with a mandoline. Be sure to use the guard to protect your fingers!

Storage

  • Serve: Allow the stacks to cool at room temperature for at least 5 minutes before serving. They can also be held in a 200° oven for up to an hour.
  • Store: Leftovers can be kept in an airtight container in the fridge for up to 3 days.
  • Freeze: This recipe does not freeze well.
Boursin potato stacks piled high on a red plate.

Top Tip

Boursin Potato Stacks aren’t a great make-ahead recipe, but you can save some time by making the Boursin Butter ahead of time. The prepared butter can be kept in an airtight container in the fridge for up to 10 days.

Allow it to come to room temperature before trying to stir. If you’re in a hurry, you can warm it in the microwave in ten-seconds increments, stirring between each interval, until the butter is soft.

I hope you’ll try Boursin Potato Stacks a try as part of your holiday table or steak dinner. They are also the perfect side for meatloaf, so be sure to check out my Onion Burger Mini Meatloaf and my Italian Meatloaf too. Let me know what you think in the comments sections below!

Boursin potato stacks piled high on a red plate.

Helpful Utensils

green mandoline

Mandoline Slicer

Slicing potatoes thin like what is called for in this recipe can be a chore when using a knife, but with a mandoline, you can breeze through the job in a snap!

Boursin potato stacks piled high on a red plate.
Print Recipe
5 from 3 votes

Boursin Potato Stacks

Sliced potatoes layered with rich Boursin herb butter and baked to golden brown perfection. Boursin Potato Stacks are super easy to make and certain to please a crowd. 
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Servings: 24 Stacks

Ingredients

  • 2 russet potatoes
  • ½ cup unsalted butter room temperature
  • 5.2 oz package Boursin cheese* garlic and fine herb flavor
  • ½ teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh thyme

Instructions

  • Preheat the oven to 375° and prepare two standard size muffin pan with baking spray. Feel free to make in batches if you only have one muffin pan. 
  • Make a Boursin butter by mixing together the butter, Boursin cheese, salt, pepper, and thyme.
  • Using a mandoline slicer or a very sharp knife, cut the potatoes into very thin slices. Layer 3 potato slices in the bottom of the pan in a circular motion spreading out just slightly.
  • Add 1 teaspoon of Boursin butter on top of each potato pile. Top with an additional 3 potato slices and press down on each potato stack to press together. Add another teaspoon of Boursin butter to the top of each stack.
  • Bake for about 30 minutes or until browned around the edges and golden brown across the top.

Notes

* Boursin cheese is a soft creamy cheese that is found in the specialty cheese section of the grocery store. 

Frequently Asked Questions

Can I use a different type of potato?

Russet or baking potatoes are the best choice for this recipe.

I can't find Boursin cheese. What can I use as a substitute?

Whipped garlic and herb cream cheese would be a good substitute.

Can the recipe be made ahead of time?

The potatoes can be kept warm in a 200° oven for up to an hour after cooked. You can also make the Boursin butter ahead of time (see Top Tip above).

Can dried thyme be used instead of fresh?

The recipe is best with a fresh herb. If you can't find fresh thyme, fresh parsley or chives would be a good substitute.

Thanksgiving Herb Butter Turkey

by 16 Comments

Roasting a turkey can feel intimidating, but my Herb Butter Thanksgiving Turkey is a simple and easy recipe. Smothering the turkey in herb citrus butter before roasting produces a beautiful, flavorful turkey every time. The best part of the recipe is that no brine is required!

side view of a baked herb rubbed Thanksgiving turkey

Brining, which involves soaking your turkey overnight in a saltwater solution, is a great way to ensure a juicy bird. I can’t deny that it works, but I’m a big fan of my no-brine recipe for two reasons.

My biggest complaint with brining is that I never have the right container for submerging an enormous turkey in liquid. This brings me to the second problem - making that massive container fit in the already-packed fridge.  My Herb Butter Thanksgiving Turkey is a no-brine recipe that is still super moist and juicy!

The herb butter is loaded with plenty of salt, pepper, herbs, and orange zest. It packs a punch! The trick to getting the herb butter flavor into the turkey is to rub it under the skin, on top of the skin, and inside the cavity. The turkey cavity is also stuffed with onions, garlic, orange, and herbs to infuse the inside with flavor.

Thanksgiving herb butter turkey surrounded by side dishes on a Thnksgiving table

Ingredients

The recipe for Herb Butter Roasted Turkey is short and sweet. Please use only fresh herbs in this recipe! Dried herbs are not a great substitute here.

  • Turkey
  • Butter
  • Parsley
  • Sage
  • Thyme
  • Orange
  • Garlic
  • Onion
  • Salt & pepper

Instructions

There are a few key steps to preparing the perfect roasted turkey for Thanksgiving.

  1. Thaw the bird! If you overlook this step, there really is no way to rush it. The safest way to thaw a whole turkey is in the fridge so that the entire bird is exposed to the same temperature. Check out this article and infographic below for more details on thawing a turkey.
  2. Take the turkey out of the fridge for 30-60 minutes before it’s time to go in the oven. You don’t want the bird going into the oven ice cold.
  3. Make the herb butter.
  4. Prepare the turkey by buttering it inside and out, and stuffing the cavity with herbs and veggies.
  5. Cook the turkey. I recommend 13 minutes per pound using my cooking technique.
  6. Rest the turkey. Cover the cooked bird loosely with foil and let it sit at room temperature for 1 hour before carving and serving. If you try to slice it fresh from the oven, all the juices will run out, leaving you with a very dry turkey.

Substitutions

If you don’t like any of the herbs I recommend in the recipe, feel free to swap them out for herbs you like. You need 3 tablespoons of finely chopped herbs to make the compound butter. Feel free to pick herbs that you and your family enjoy.

Equipment

A roasting pan with a rack is ideal for roasting a turkey, but it’s not required. I would recommend using a large Dutch oven if you don’t have a roasting pan. You can also use a rimmed sheet pan if that’s all you’ve got, but keep an eye on the juice that accumulates in the pan to make sure it doesn’t overflow.

I would argue that a meat thermometer is a must for this recipe (or roasting any meats). The only way to know if your turkey is done is to use a meat thermometer. Check out this link to purchase a digital thermometer if you don’t already have one.

a Thanksgiving turkey being carved with a meat fork and a metal knife

Top Tips

If you’ve never roasted a whole turkey before, here are a few key things to remember.

  • Allow plenty of time for thawing your frozen turkey. Check out the infographic above and add a day to be on the safe side.
  • Be sure to check the inside of the turkey cavity before you start prepping the turkey. Typically, the turkey neck and a bag with the giblets are inside. Remove everything, then stuff it with the herbs and veggies.
  • The only way to be certain that your turkey is done is with a meat thermometer. I’ve linked to a great digital one here. Suggested cooking times in the recipe can vary based on your bird, oven, pan, etc.
  • Plan for your turkey to rest for an hour after cooking. Resting ensures all the juices redistribute back into the turkey rather than running out onto your cutting board when carving.
a cooked turkey served with slices of orange and sprigs of herbs on a white platter

Herb Butter Turkey is an absolute stunner on any Thanksgiving table. You’re sure to serve up a juicy, well-seasoned turkey if you follow this recipe. Don’t forget to check out some of my favorite Thanksgiving sides like Traditional Southern Cornbread Dressing and Green Bean Casserole from Scratch.

Helpful Utensils

red digital meat thermometer

Digital Thermometer

The only reliable way to know if your turkey is cooked is with a digital thermometer. Use this tool to be sure your meats are always perfectly cooked.

a Thanksgiving turkey being carved with a meat fork and a metal knife
Print Recipe
5 from 5 votes

Herb Butter Thanksgiving Turkey

You don't need a brine to roast a turkey that is juicy on the inside and perfectly golden brown on the outside! All you need is herb butter for the perfect Thanksgiving turkey.
Prep Time15 minutes
Cook Time2 hours 30 minutes
Resting Time1 hour
Total Time3 hours 45 minutes
Course: Main Course
Cuisine: American
Servings: 12

Ingredients

  • 14 lb whole turkey thawed completely
  • 10 sage leaves divided
  • 10 thyme sprigs divided
  • 1 Tb flat leaf Italian parsley finely chopped
  • 1 orange
  • 1 stick of butter softened
  • 1 teaspoon pepper
  • 2 teaspoon salt
  • 4 cloves garlic
  • 1 yellow onion

Instructions

  • Remove the turkey from the fridge to sit at room temperature for about 30 minutes while you prepare the butter.
  • Remove enough thyme leaves from the stem for 1 tablespoon roughly chopped. Leave the remainder on the stem and set aside.
  • Finely chop 3 of the sage leaves by stacking the leaves in a neat pile, rolling up in a tube and slicing across. Reserve the remaining 7 sage leaves.
  • Add the chopped parsley, thyme, and sage to the butter in a small mixing bowl. Zest the orange and add to the bowl. Last, add the salt and pepper and mix well until combined.
  • Preheat the oven to 425°. Line the bottom of a roasting pan with foil or parchment paper. Set the rack on top and spray it with nonstick baking spray.
  • Remove the gizzards and anything else from the cavity of the turkey. Rinse the bird with cold water and dry with paper towels. Set the turkey in a roasting pan with a rack, skin side up.
  • Using your hands (kitchen gloves are recommended), smother the entire turkey with the herb butter. Be sure to cover the outside and inside the cavity completely. Don't forget to put butter underneath the skin too.
  • Cut the orange and onion into quarter segments. Once the turkey is buttered, stuff the turkey cavity with the orange, onion, thyme, sage, and whole garlic cloves.
  • Place the roasting pan into the oven and immediately turn the oven temperature down to 350°.
  • Plan to cook the turkey for 13 minutes per pound. A 14-pound bird needs to bake for about 3 hours. Baste the turkey every 30 minutes starting after the first hour.
  • Start checking the internal temperature 30 minutes before you expect the turkey to be cooked. Check the temperature at the deepest portions of the breast and thigh. It is cooked once the internal temperature reaches 165°.
  • Once fully cooked, take the roasting pan out of the oven, remove the turkey to a cuttng board and loosely cover it with foil. Reserve the drippings for gravy. Allow the turkey to rest for one hours before carving.

Notes

The herb butter can be made up to 2 days in advance and kept in the fridge. Remove from the fridge to soften about 4 hours before applying to the turkey.

Dog Biscuits aka Gus Snacks

by 2 Comments

a bowl of baked dog biscuits on a plate with sliced apple and a jar of pumpkin puree

Ever wanted to cook up homemade treats for your dog? This post is for you! These Dog Biscuits are so easy to make and a combination of my corgi, Gus’s two favorite things, apples, and peanut butter. I know peanut butter is a standard doggie treat, but apples might be a surprise.

We discovered Gus likes apples accidentally. A slice fell on the floor one day, and like anything else that hits the floor in our kitchen, Gus gobbled it up. Since that day he has been a fiend for apples! He literally jumps up and down on his back legs by the cutting board when he catches the scent. Apples are a great source of fiber for dogs and help clean their teeth and freshen their breath.

Gus snacks also have pumpkin in the mix. Pumpkin is so good for the digestive health of your dog. It is known to help keep dogs regular, but it can also help with an upset stomach. Us humans need sugar with our pumpkin to make it palatable but not doggies!

The recipe for these treats is based upon one that I found in a book I also referenced in my Chocolate Orange Sandwich Cookies recipe last week (I told you I’m trying to work my way through all the recipes!), Mindy Segal’s Cookie Love. I’ve included another link below to purchase if you’d like to check it out.

Pets are very much our family in today’s world so why not bake up something delicious for your furry friend?! Gus had a rough week, so I thought it was the perfect time to spoil him a little bit more than usual…that’s hard to do given he’s quite spoiled already. He is still under a year old, so he had his obligatory snip-snip this week, hence the cone of shame he’s rocking currently.

a corgi dog taking a homemade dog treat into its mouth from its owner's hand

I wanted to make something special for him this week since he can’t participate in many of his favorite activities like zoomies and morning showers. Check out the About Gus post if you’d like to hear more about these funny little habits of his. I’d say I totally nailed it since he can’t seem to get enough of these treats.

The combination of pumpkin, apple, and peanut butter was a home run with Gus, and I’m sure your dog will love them too! This simple recipe will make your pooch’s day. Try it out and let me know what you think.

  • thin slices of brown biscuits on a foil lined metal baking sheet
  • a black, brown, and white colored corgi dog with a plastic protective cone around his neck

Helpful Utensils

chocolate cookies on a wire rack on the cover of the book Cookie Love by Mindy Segal

Mindy Segal's Cookie Love

I'm kind of obsessed with this cookbook. I really want to try every single recipe in it eventually. It would make a great addition to your cookbook collection or an awesome gift.

metal bench scraper

Bench Scraper

You'll notice a pattern if you start looking around, I LOVE my bench scraper. If you don't have one, you are really missing out. I use it in this recipe to cut the dough into cute little biscuits.

a bowl of baked dog biscuits on a plate with sliced apple and a jar of pumpkin puree
Print Recipe
5 from 1 vote

Dog Biscuits aka Gus Snacks

Scratch made dog treats your furry friend is sure to love. Pumpkin, apple and peanut butter provide great flavors every dog loves but also nutrition that you can feel good about! And really what's cuter than giving your dog what is essentially a biscotti cookie?
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Servings: 40 biscuits

Ingredients

  • 1.5 C whole wheat flour
  • 2 Tb ground flax seed
  • 1 Tb instant nonfat milk powder
  • ⅔ C pumpkin puree
  • 1 egg
  • 1 apple
  • 2 Tb peanut butter
  • 2 Tb meat drippings*

Instructions

  • Preheat the oven to 350 degrees.
  • In a large stand mixer with a paddle attachment (or a large mixing bowl with a hand mixer), combine the flour, flax seed and milk powder on low speed.
  • Add the pumpkin, egg, and peanut butter. Grate the apple on the smallest grate available on your box grater and add to the mixer. Turn mixer on medium speed and mix until well combined.
  • Turn the dough out onto a lightly floured and roll it out into a tube shape about 2 inches in diameter or about the length of a standard sheet pan. Place on a sheet pan.
  • Coat the outside of the tube in meat drippings. For Gus, I use bacon grease since we always have some in the fridge, and it adds a little bit of salty taste without additional salt in the recipe.
  • Bake for 45 minutes or until firm and cooked airtight. Allow to cool completely.
  • Once completely cooled, use a serrated knife to slice the tube into ¼-inch thick rounds. Place the rounds back on the baking sheet and coat each biscuit with a dab of meat drippings. Put the biscuits back in the oven to become totally dry and crisp. It will take 20-30 minutes depending on how much moisture is in the air.
  • Let the biscuits cool completely before sharing with your four-legged friend. These will keep for two weeks in an air tight container.

Notes

* You can use any type of meat drippings. Chicken, pork or beef of any kind will work just fine. I use bacon drippings when I make them since we always have a jar in the fridge. 

BBQ Meatloaf Sheet Pan Dinner

by 1 Comment

Small round meatloaf portions topped with rich red barbecue sauce sitting on a golden baking sheet topped with parchment paper and filled with golden yellow potatoes and green parsley and sage leaves

BBQ Meatloaf Sheet Pan Dinner has all the comforts of the classic American meatloaf dinner with a fraction of the work. Barbecue sauce gives traditional meatloaf a sweet and smoky spin while the potatoes and green beans are reminiscent of mom’s classic meatloaf supper.  

Like most sheet pan dinners, this one has that “set it and forget it” feel that we all want in a weeknight dinner. Sheet pan dinners are super popular for good reason. They’re so f*cking easy, and Meatloaf Sheet Pan dinner is no exception.

This sheet pan dinner over-delivers on flavor when you consider it can easily be prepped in just 15 minutes. You can also use a food processor to pulse the veggies for the meatloaf if you want to make your prep even faster.

ingredients for BBQ Meatloaf Sheet Pan Dinner

Can a different type of ground beef than the recommended 90/10 be used to make BBQ Meatloaf?

Ground chuck, or 80/20 beef, would work for this recipe, but be advised that you might see a little of that weird meat juice that can escape meatloaves while cooking. You know the stuff I’m talking about…it’s usually a grayish-brown color. I find that when I stick to lean beef, my meatloaf doesn’t have this problem.

orange carrot, red bell pepper and white onion on a light wooden cutting board being prepared for recipe

If you have chuck, or another less lean cut in the fridge though, feel free to use it. Just be prepared to clean the meatloaves up a bit after they come out of the first round in the oven (but before adding the BBQ sauce on top). Use a small spoon to scoop away the meat juice.

large glass bowl filled with meatloaf ingredients prior to mixing including grated orange carrot, diced red bell pepper and white onion, ground beef, breadcrumbs and a raw egg

Would any type of potato work with BBQ Meatloaf?

I choose baby Dutch yellow potatoes for this recipe because the skin is super tender so you don’t need to worry about peeling. The flesh is also buttery soft so they cook quickly. New potatoes or red potatoes would both be an acceptable substitute.

Light wooden cutting board with green beans and potatoes split in half

I would not recommend using russet potatoes in this recipe, however.

Are frozen green beans an acceptable substitution?

Disclaimer, I’ve never actually tried this recipe with frozen green beans, but I think you could make it work. First, be sure to let the green beans completely thaw and drain them well. Second, I would only add the thawed green beans to the pan after the first 30 minutes of cooking so they don’t get overcooked.

White mixing bowl filled with green beans and halved potatoes covered in a herb oil

What’s the best barbecue sauce for BBQ Meatloaf Sheet Pan Dinner?

Sweet Baby Ray’s is what we typically have around my house, but you can’t go wrong with any barbecue sauce that you like. Just remember, the flavor of the sauce is going to permeate the entire dish, so be sure you enjoy it.

raw meatloaves on a piece of white parchment paper surrounded by green beans and potatoes

Are dried herbs an acceptable substitution for fresh?

Fresh herbs are part of the magic of this dish, but I know that they aren’t always readily available or affordable.

Small round meatloaf portions topped with rich red barbecue sauce sitting on a golden baking sheet topped with parchment paper and filled with golden yellow potatoes and green parsley and sage leaves

You can substitute with dried rosemary and sage instead of fresh, but I would not use dried parsley. Use 1 teaspoon dried rosemary and ½ teaspoon dried sage as a substitute.

Fresh parsley is always available and inexpensive, and more importantly, adds bright and fresh flavors to the recipe.

I don’t recommend using the dried variety because it doesn’t have the same impact. You can also substitute thyme for the rosemary or sage if you like a subtler flavor or if thyme is easier to find at the store.

Small round meatloaf portions topped with rich red barbecue sauce sitting on a golden baking sheet topped with parchment paper and filled with golden yellow potatoes and green parsley and sage leaves

BBQ Meatloaf Sheet Pan Dinner is an easy weeknight dinner that you’re family will ask for again and again. Try out this simple recipe, and let me know what you think.

Also, be sure to check out my Italian Meatloaf and Onion Burger Mini Meatloaf recipes for some other fun twists on the classic meatloaf recipe.

Small round meatloaf portions topped with rich red barbecue sauce sitting on a golden baking sheet topped with parchment paper and filled with golden yellow potatoes and green parsley and sage leaves
Small round meatloaf portions topped with rich red barbecue sauce sitting on a golden baking sheet topped with parchment paper and filled with golden yellow potatoes and green parsley and sage leaves
Print Recipe
5 from 1 vote

BBQ Meatloaf Sheet Pan Dinner

BBQ Meatloaf Sheet Pan Dinner is a quick and easy comfort food classic that is packed with flavor. Veggie-filled mini meatloaves are topped with barbecue sauce and then surrounded with buttery baby dutch yellow potatoes and green beans dressed in scrumptious herb oil.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 4

Ingredients

  • 1 lb lean ground beef 90/10
  • 1 egg
  • 1 red bell pepper
  • 1 small onion
  • 1 carrot
  • 1 clove garlic
  • 2 dashes of Worcestershire
  • ½ C barbecue sauce of your choice divided
  • ½ C Italian style breadcrumbs
  • 1 lb baby dutch yellow potatoes
  • 1 lb green beans
  • ¼ C olive oil
  • 2 sprigs rosemary
  • 4 large sage leaves
  • 1 Tb Italian flat leaf parsley
  • 2 teaspoon salt divided
  • 1 teaspoon pepper divided

Instructions

  • Preheat oven to 400°. Prepare a sheet pan with nonstick foil or parchment paper for easy cleanup.
  • Finely dice the onion and red bell pepper and grate the carrot. Mince the garlic. You want to cut your veggies as small you can since you aren't cooking them at all before adding to the meatloaf.
  • Add all the prepared veggies to 1lb of ground beef in a large mixing bowl.
  • There is only one way to really mix up meatloaf well and that's with your hands. If you can't stand the thought of having your hands in raw meat, you can always purchase disposable kitchen gloves. Blend well until you have one cohesive mixture. Divide into 4 even loaf-shaped ovals and set on the prepared baking sheet.
  • Cut the baby yellow potatoes into small pieces by quartering the potatoes that are about a half dollar size and cutting the larger potatoes into 6 pieces.
  • Trim the ends from the green beans and cut in half. Remove the stem from the rosemary leaves and discard. Finely mince. Finely chop the parsley and sage leaves.
  • Add potatoes and green beans to a mixing bowl and toss with ¼ C olive oil, 1 teaspoon salt, ½ pepper and the prepared herbs. Toss well to combine. Pour the dressed potatoes and green beans around the meatloaves, spreading across the pan in an even layer.
  • Bake for 30 minutes. Remove from the oven and toss the green beans and potatoes. Top each meatloaf with approximately 1-2 Tb of additional BBQ sauce.
  • Return to the oven for another 15 minutes to finish cooking. Remove from the oven, and it's ready to enjoy!

FREQUENTLY ASKED QUESTIONS

Do I have to use 90/10 ground beef?

You can use a less lean variety but see the note above.

Are there other types of potatoes that would work in the recipe?

New or red potatoes would work, but do not use russet potatoes for best results.

Can I use canned or frozen green beans instead of fresh?

I do not recommend canned. You can use frozen but thaw them completely and drain well before using. Also, only add them to the potatoes after the first 30 minutes of cooking.

Can I use dried herbs instead of fresh?

Yes and no. Only use fresh parsley, but dried can be substituted for rosemary and sage. Use only 1 teaspoon of dried rosemary and ½ teaspoon of dried sage.

Corn Flake Chicken Strips with Sesame and Almonds

by 3 Comments

chicken tenders on a round white plate served with an orange creamy sauce

I can promise that these chicken strips will be some of the most delicious and memorable chicken strips you’ve ever put in your mouth. The breading for these little strips of joy are a combination of Corn Flake crumbs, ground almonds, and sesame seeds, and the combination is DYNO-MITE!

Really though the Corn Flake crumbs have such a nostalgic feel and offer the crunch of panko with more flavor. The almonds provide an ever-so-slightly sweet note that brings a nice balance to the strong, nutty flavors of sesame seeds. Altogether these flavors will have you dreaming of these chicken strips instead of Chick-Fil-A.

Oh, how do I count the ways that I love fried chicken? Hands down, fried chicken would be my first choice for my last supper. It was the first thing I requested after coming home from my time studying abroad, and it’s what I always crave after a super stressful day or if I just want to treat myself. It's also the perfect party snack for watching your favorite sporting event.

But here’s the thing…there are so many f*cking places to buy fried chicken these days that I think you need to make chicken strips that are truly unique and something special if you’re going to take the extra effort to make them at home. These chicken strips fit that description fo’ sho’!

cornflake crusted chicken tenders stacked on an oval plate

The idea for these chicken strips came from way back in my childhood memories. 

The mom of one of my best friends growing up was an amazing cook. She was always making original recipes that were so different than the foods I had tried before. In hindsight, she was probably one of my earliest influencers in the kitchen. I still often think of her food and try to recreate it. Shout out to Mrs. Graf!

In this instance, Mrs. Graf used to always make homemade chicken strips with sesame seeds in the breading. I’m not quite sure what else she included so I have tried different combinations to achieve just the right balance of flavors as her original recipe did. I think I’ve done it!

You can easily eliminate the sesame seeds if you have super picky eaters at home because they do have a distinct flavor that is stronger than your standard flour-only breading, but I encourage you to try the recipe as is. Even my nieces who often refuse to eat any dish with even a drop of sesame oil gobbled up these chicken strips in total silence, a sure sign they thought they were badass.

chicken cutlets on a white cutting board aside dredging ingredients
an oval white platter piled with crusted chicken tenders

I also particularly love this recipe because the breading sticks so well without any chilling after breading. I don’t know about you, but I struggle to make well breaded fried chicken without a deep fryer at home, and really, pan frying is so much f*cking easier! For these chicken strips, I use frothy egg whites as the binder for the breading, and it sticks perfectly even when frying straight from the breading station.

If I am going to buy chicken strips from a restaurant, there is one place that always comes top of mind and that’s Raising Cane’s. Their chicken is great, but their sauce is f*cking EVERYTHING. I have tried to recreate the sweet, smokey, and spicy flavors of that sauce in my copycat recipe below.

I hope you get a chance to try out this awesome recipe and make it part of your rotation of dinner favorites. Please let me know what you and your family think of the recipe in the comments section below!

Helpful Utensils

Cuisinart Small Food Processor

Cuisinart 4-Cup Food Processor

A small food processor makes jobs like finely dicing the almonds in this recipe a breeze. I use my small food processor constantly when making breading like the one in this recipe. It's also a great piece of equipment for small batch sauces and salsa or even for crumb toppings for desserts. The uses are almost endless. You can also find this item on my Kitchen Essentials page.

red digital meat thermometer

Digital Therometer

I always found the idea of guessing if my oil temperature was right for frying like an unpleasant game of chicken so I really enjoy this handy digital thermometer. It can also take the guesswork out of cooking steaks to a certain temperature, the perfect time to remove your caramel from the heat, or when that Thanksgiving Turkey is cooked all the way through. It's a great utensil to invest in!

an oval white platter piled with crusted chicken tenders
Print Recipe
5 from 1 vote

Corn Flake Chicken Strips with Sesame and Almonds

Crunchy and jam-packed with flavor, these chicken strips are something special. The combination of crunchy Corn Flakes, slightly sweet ground almonds and nutty sesame seeds create a flavor worth taking the time to make at home. Served with a side of Raising Cane's copycat sauce.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Main Course, Snack
Cuisine: American
Servings: 20 chicken strips

Ingredients

Chicken Strips

  • 1.5 C Corn Flake crumbs
  • 1 C slivered almonds finely diced
  • 1 oz sesame seeds
  • 1 teaspoon Tony Chachere's seasoning
  • 1 teaspoon pepper
  • 3 egg whites
  • 1 lb chicken breast thin sliced

Cane's Copycat Sauce

  • ¼ C mayonnaise
  • 2 Tb ketchup
  • ½ teaspoon pepper
  • 1 teaspoon paprika
  • ½ teaspoon Tony Chachere's seasoning
  • dash of Worcestershire

Instructions

To make sauce

  • Blend together all ingredients. Set aside for at least 30 minutes to allow flavors to meld.

To make chicken strips

  • You can purchase Corn Flake crumbs on the baking aisle, but it's also super simple to make your own crumb from the whole flakes. Just measure about 3 cups of whole flakes and add to a gallon size plastic bag. Crush first gently by hand to get the process started and then crush into fine crumbs using a rolling pin. 
  • For almonds, you can dice by hand or use a small food processor (there's a link for a great one above if you don't already have one). If using a food processor only pulse to the point the almonds resemble panko breadcrumbs in size. If you let it go too far, you'll have almond paste.
  • Mix together Corn Flake crumbs, finely minced almonds, sesame seeds, and Tony Chachere's seasoning. If making the recipe for kids, I use half the amount of sesame seeds called for so that the flavor is not too strong.
  • Cut chicken strips into thin strips. I tend to cut them on an angle so I end up with pieces that are relatively equal in length. Beat 3 egg whites in a medium-size bowl until frothy. Place half of the cornflake mixture on a plate. I like to work in batches with my crumb so it doesn't get soggy for the later batches.
  • In small batches of 5-7 strips, dip chicken strips into egg white, allowing each strip to be fully coated. Remove strips one at a time from egg white, allowing the excess to shake off, and place on to the plate with the cornflake coating. Roll and press chicken strips gently into the coating to ensure each strip is fully coated.
  • Preheat a large nonstick skillet over medium heat. Add about a half-inch of oil to the bottom of the pan. Be sure to leave plenty of room as the oil will rise as you add the strips and begin to fry. Allow oil to reach 350 degrees. If you don't have a thermometer (I love my digital thermometer and linked it above), then feel free to test the old fashion way by adding a pinch of the Corn Flake crumb to the oil. If the crumb rises to the top and starts to sizzle immediately, you're ready to start pan frying!
  • Pick up strips, one at a time, from the cornflake crumb and shake off any excess gently. Then lay each strip into the pan, being sure to start closest to your body and end away from yourself. That helps any splash go away from you and not towards you. Never forget how dangerous hot oil can be!
  • Fry for 2-3 minutes per side or until a dark golden brown color. Watch closely as the nuts and sesame seeds can quickly go from the perfect shade of dark golden to burnt. When fully cooked, place the chicken strips on a wire rack over a paper towel to allow to drain. Season with a pinch of salt as soon as you remove from the pan. Serve warm. 

Notes

You can also bake these chicken strips if you want to make them without frying. Just bake for 12-15 minutes at 350 degrees. Disclaimer though, the breading will not get as golden brown as it does with frying, but they will definitely still be crunchy and delicious!

Best Kitchen Gadgets

by 8 Comments

Kitchen Essentials Guide

These are the items I use in my kitchen every day. You can feel confident buying anything on this list. I've had all of these items for years, not days or months, and know they will stand the test of time. Besides, having a well-outfitted kitchen makes cooking even more fun!

This is also a good post to prowl if you're looking for a gift for a skilled home cook or foodie in your life. I hope you enjoy this list of kitchen essentials and find a few things you or a loved one need. Please give me your feedback in the comments section below!

Bowls

OXO salad spinner

OXO Good Grips Salad Spinner

A salad spinner is a must for fresh greens from the garden or the farmers market. OXO is one of my favorite brands because of the outstanding quality and durability of their products.

set of 3 glass Pyrex mixing bowls

Pyrex Glass Mixing Bowl Set (3-Piece)

There is a reason Pyrex has been around more than 100 years. The quality, particularly for the price, can't be beat! Having stackable bowls is also a great space saver.

OXO colander

OXO Good Grips 5-Quart Stainless-Steel Colander

OXO is one of my favorite brands because of the outstanding quality and durability of their products. You'll never need another strainer if you invest in this one.

Cookware

green rectangular baking dish with white interior

Le Creuset Stoneware Rectangular Dish, 12.5 by 8.25-Inch, Palm

Le Creuset has long been one of my favorite brands, particularly for casserole dishes. I think the heat distribution is more even than glass. You'll definitely use this size probably more than any other so I find it's worth investing in good quality, and the color options are endless!

square glass Pyrex baking dish

Pyrex Basics 8.1" Square (2 quart)

While I suggest a more expensive 9x13, I feel like my 8x8 pan just doesn't get the same amount of use so a simple but sturdy glass dish is perfect. There is a reason Pyrex has been around more than 100 years. The quality, particularly for the price, can't be beat!

Pyrex oval glass casserole dish

Pyrex 2-Quart Oval Glass Bakeware Dish

This casserole dish reminds me of so many of my favorite comfort foods. Anything served in this classic oval casserole dish tastes more like home. You'll also never need to buy another as I have Pyrex dishes that my mom used for decades before I started using them, and they're still in perfect condition.

red Emile Henry pie plate

Emile Henry Made In France HR Modern Classics Pie Dish, 9"

Emile Henry pie plates are the perfect centerpiece for any holiday buffet. Not only is the dish just beautiful, but it provides even heating for a golden brown crust all the way across. Available in five different colors.

Electric Gadgets

Cuisinart Large Food Processor

Cuisinart 11-Cup Food Processor

I honestly can't even begin to count the ways that I use my Cuisinart Food Processor. Everything from pie crust to shredded cheese has passed through mine, and I know this will be a gadget you use all the time.

Cuisinart Small Food Processor

Cuisinart Mini-Prep Plus 4-Cup Food Processor

This is the little brother to the 11-cup food processor. I love this machine to make small batches of just about anything. Sometimes the 11-cup machine is more than I need, and the 4-cup option is lighter and easier to pull out and use in a hurry. This is also a great option if you have a smaller kitchen.

All-Clad metal immersion blender

All-Clad Stainless Steel Immersion Blender

An immersion blender is super handy when you're trying to puree anything hot. Instead of struggling to pour hot soup or sauce from a saucepan into a food processor and then back into the saucepan, all without burning yourself or making an enormous mess, invest in an immersion blender and puree right in the saucepan.

red digital meat thermometer

Digital Thermometer

Why guess when you can quickly check temperatures for perfect steaks cooked to order, oil when frying or sugar when making candy? Feel confident you've got it right with this digital thermometer.

aqua Kitchenaid Artisan stand mixer

KitchenAid Artisan Series 5-Qt. Stand Mixer

If you make one investment in a great piece of baking equipment, this has to be it. KitchenAid Stand Mixers make baking a pleasure. There are countless attachments to make ice cream, sausage, pasta and more. There are also so many color choices that you're sure to find the perfect accessory to your kitchen counter.

Black + Decker hand mixer

Black+Decker 6-Speed Hand Mixer

I still use my simple inexpensive hand mixer frequently even though I have a KitchenAid Stand Mixer. It's great to have if you need to whip up something, but your KitchenAid is occupied.

Knives and Cutting Boards

Shun paring knife with black handle

Shun Classic 4-Inch Paring Knife

Shun knives are super sturdy and strong while still being lightweight and easy to handle. I think one of the easiest ways to cut yourself is using a big knife for a little job. Tasks like removing the seed and ribs from a jalapeno or slicing strawberries are much safer and faster with this Shun paring knife.

Shun 5.5 inch knife

Shun Premier Santoku Knife, 5-½-Inch

The quality of Shun knives is incredible and their Premier line is their very best. This is the perfect size knife to accomplish every kitchen job, big or small, without feeling bigger than you need. It will be your go-to knife on a daily basis.

Wusthof serrated knife with black handle

Wustof 5" Serrated Utility Knife

I'm never a big fan of specialty gadgets, but a good serrated knife is something that you'll need for a variety of tasks. If you cut anything delicate, like a tomato or bread, with a regular knife, it will end up flattened and ugly. A serrated knife cuts through these delicate items like butter.

wooden beveled cutting board

Large Wooden Cutting Board with Juice Groove

My cutting board is 15" x 20" just like this one, and it's perfect. You can work with multiple ingredients on your board without fighting for space, but it's not so large that it takes up the entire counter. A juice groove or indentation around the edge is crucial to catching your mess from running onto the counter.

two white plastic cutting boards with gray handles

Plastic Cutting Board, Set of 2

This probably goes without saying, but you NEVER want to put raw meat on your wooden cutting board. Wood is quite porous and will absorb all the yucky bacteria. You should have a couple of plastic boards to be used specifically for raw meats. You can put these in the dishwasher unlike the wooden version, and plastic will not absorb bacteria like wood.

Pots and Pans

black cast iron skillet

10.25-inch Cast Iron Skillet

A cast iron skillet is an absolute essential in any kitchen and a 10.25-inch pan is the perfect size for universal use. Every good batch of cornbread comes out of a cast iron skillet, and cast iron skillets are the best for any pan frying. That's just the beginning of uses for this pan. Basically, everything tastes more like your grandma made it when it's cooked in a cast iron. Be sure to season your cast iron before the first use (just google "season cast iron").

two black nonstick pans

Calphalon Nonstick Cookware, 10-inch and 12-inch Set

Nonstick pans are your everyday go-to pan. Cleanup is a snap no matter what're you cooking in a nonstick pan, and this quality Calphalon set is dishwasher-safe making them even better for your weeknight dinners. I use my 12-inch size almost daily, and the 10-inch is perfect for smaller batches. Be sure to never use metal utensils on nonstick as it will damage the nonstick surface.

stainless steel All-Clad saucepan with lid

All-Clad Stainless Steel Saucepan with Lid, 3-Quart

Instead of having multiple saucepan sizes, I like to have a decent sized saucepan that I can use for smaller batch sauces or soups but one that is also big enough to boil a 4-serving batch of pasta or potatoes. All Clad is very high quality, good enough, in fact, that you'll probably be able to pass this down in the family for quite some time.

red Staub cocotte with lid

Staub 5-Quart Round Cocotte

Cooking in any piece of Staub equipment is a dream. Staub cookware has even heat distribution and a cooking surface that helps prevent sticking while still providing the sear of a cast iron. A cocotte is perfect for braising meat, making soup, chili or stew, and any cooking the requires a little more room than your standard saucepan. A Staub Cocotte is an investment, but it's absolutely worth the expense.

Spoons and Spatulas

metal fish spatula with black handle

OXO Good Grips Fish Turner

Great for fish or other delicate items.

black Kitchenaid soup ladle

KitchenAid Nylon Ladle

Large ladle with about 1 cup capacity and safe on nonstick pans since it's nylon

metal brownie spatula with black handle

OXO Good Grips Plastic Brownie Spatula 

About 2" in width and safe for nonstick pans

silicone omelet spatula with black plastic handle

OXO Good Grips Omelet Turner

Great for gently flipping anything from omelets to quesadillas

metal pasta fork/spaghetti spoon

OXO Steel Spaghetti Server

Easily serves long pasta without a mess

Large black spatula

Calphalon Nylon Large Spatula

A sturdy, large spatula that is safe for nonstick pans

three differently sized red silicone scraping spatulas

Di Oro 3-Piece Silicone Spatula Set 

Strong and heat resistant. These are the last spatulas you'll need to buy

a light brown colored wooden serving spoon

OXO Large Wooden Spoon

Every kitchen needs a good wooden spoon

a wooden serving paddle tool with an offset edge

OXO Good Grips Saute Paddle

Perfect for stir fry or any other sauteeing

Utensils

stainless ice cream scooper with black handle

OXO Ice Cream Scoop

stainless cookie scooper with a purple plastic handle

Cookie Scooper ¾oz

microplane with black plastic handle

Microplane Classic Zester/Grater

2 cup glass measuring cup

Pyrex 2-Cup Measuring Cup

glass Pyrex measuring cup

Pyrex 4-Cup Measuring Cup

stainless steel measuring spoons on a metal ring

Measuring Spoons

stacked stainless steel measuring cups

Measuring Cups

box grater with black handle

Cuisinart Box Grater

meat tenderizer with black handle

OXO SoftWorks Meat Tenderizer

black plastic handled can opener

OXO Good Grips Locking Can Opener

hard plastic ground meat chopper

OXO Good Grips Ground Meat Chopper

metal and black plastic tongs

OXO SoftWorks 9-Inch Locking Tongs

green mandoline

Mandolin Slicer

orange vegetable peeler

Kuhn Rikon Piranha Y Peeler

red silicone whisk with black plastic handle

OXO Good Grips 11-Inch Silicone Whisk (nonstick safe)

small metal whisk

Kuhn Rikon 6-Inch Balloon Wire Whisk

gray and green silicone pastry brushes

Silicone Pastry Brush, Set of 2

metal pastry blender

Pastry Blender

metal bench scraper

Stainless Steel Bench Scraper

metal biscuit cutters splayed out and tapered in size

Round Cookie/Biscuit Cutter, Set of 12 

three nestled mesh strainers

Culina Fine Mesh Strainers, Set of 3

stainless steel French rolling pin

Stainless Steel French Rolling Pin

Special thanks to Gift Unicorn for including some of my favorite items on their Useful Gift Ideas for Cooks roundup. 

Chorizo and Potato Breakfast Tacos

by 7 Comments

Two chorizo and potato breakfast tacos filled with orange chorizo, yellow scrambled eggs and chunks of potato and onion served in a flour tortilla on a white plate and a festive Mexican blanket backdrop

Chorizo and Potato Breakfast Tacos are the best way to start off your day. Rich and hearty, these breakfast tacos will never leave you feeling unsatisfied. Chorizo is a staple in Tex-Mex cooking, and if you’ve never had it, you are in for a treat!

I make my chorizo from scratch, but don’t be scared. It’s super easy and packed with flavor. Potatoes are the perfect complement to chorizo because it packs quite a flavor punch. Potatoes are an awesome backdrop to mellow some of the intensity and soak up all the rich flavors.

Breakfast tacos are hands down my favorite breakfast food of all time.

There is nothing better than meat, eggs, potatoes and cheese all nested in a warm flour tortilla. Top it off with bright, fresh salsa, and you’ve got a nice square meal that checks off all the major food groups…you get your veggies in the form of salsa, duh.

Most people may not crave breakfast tacos in the same way I do, or anybody else in my family does for that matter. There’s an obvious reason for that, and it’s our South Texas roots. While most kids were eating donuts as their weekend treat, we were eating breakfast tacos. There are more taquerias and taco shops in my hometown of Corpus Christi than you could count in a day.

Two chorizo and potato breakfast tacos filled with orange chorizo, yellow scrambled eggs and chunks of potato and onion served in a flour tortilla on a white plate and a festive Mexican blanket backdrop

I skipped countless classes in high school (sorry Mom) to head around the corner to a dive known as Elva’s where we would stuff our faces with Destroyers and Dynamites, both classic breakfast tacos so jam packed with meat and eggs that red-tinged Chorizo grease would drip out of the tortilla as you ate it.

Every hangover I had before the legal drinking age was soothed by the comforts of a gut bomb of two breakfast tacos with a side of refried beans. Oh, and a nap!

Tacos for breakfast? Say what?!

You heard me right. If you’re not familiar with the amazing notion that you can have tacos for breakfast, you’re welcome. It’s a very common breakfast staple, particularly where I’m from in South Texas.

What is Chorizo?

Chorizo is pork that is really well seasoned. It is often spicy and always smoky. You find chorizo both ground or in links, and I use the ground variety in this recipe. I like to make my own so that I can customize the flavors.

ingredients for homemade chorizo sausage

Making chorizo from scratch for your breakfast tacos is way easier than you think!

“Making” chorizo involves nothing more mixing together meat and spices. That’s seriously it! The best part about making your own chorizo is that you can customize the flavor to your preferences too.

raw chorizo made from scratch in a stainless steel bowl

I think you can handle that, but if the idea has you looking for the back button, you can also use a store-bought variety. Some of them can be super greasy though, so I prefer to make my own. Johnsonville is the best store-bought brand that I have found.

yellow package of Johnsonville chorizo sausage shown as an alternative ingredient option

One things to be aware of when making your own chorizo it’s the distinct oompa-loompa color it can leave your hands if you choose to mix without gloves.

closeup of hand after mixing chorizo ingredients together without gloves so the hang has an orange cast

You could also easily substitute bacon or breakfast sausage for chorizo or use refried beans for a meatless option. Canned are just fine but be sure to not mix them in with the eggs; just smear the beans on the warmed tortilla and fill with the eggs.

How long can the raw chorizo last after mixing with the spices?

Once mixed with the spices, the chorizo can sit in the fridge for up to 5 days before cooking.

ingredients for chorizo and potato breakfast tacos

Can I make the recipe ahead of time?

Absolutely. You have a couple of different options here. You can cook the chorizo and potato mixture up to 3 days in advance of assembling your breakfast tacos. Just store it in the fridge after cooking until you’re ready to prepare the eggs and assemble the tacos.

diced potato and sliced of white onion on a light wooden cutting board

You can also assemble the tacos completely, wrap them in tin foil and store them in the fridge for up to 2 days before reheating. Just be sure to remove the tin foil before giving them a quick zap in the microwave. Also, don’t add the salsa until you’re ready to eat as it can make the tortilla soggy.

Cooked chorizo and onion in a large black saute pan

I prefer the first method of making ahead because you can enjoy the best of both worlds; you get fresh, hot eggs but assembling the breakfast tacos only takes about 10 minutes.

Serving suggestions with Chorizo and Potato Breakfast Tacos?

Salsa or hot sauce is a must if you ask me. Even if you don’t like spicy foods, a spoonful of mild salsa is crucial to peak breakfast taco enjoyment. I personally like a little heat, so I tend to use a spicy hot sauce along with a spoonful of chunky salsa but use whatever suits your taste.

Two chorizo and potato breakfast tacos filled with orange chorizo, yellow scrambled eggs and chunks of potato and onion served in a flour tortilla on a white plate and a festive Mexican blanket backdrop

Breakfast Tacos are often served a la carte or with refried beans where I’m from, so be sure to check out my Refried Beans recipe. It also uses chorizo for flavoring, so it’s a perfect match with these breakfast tacos.

What to do with leftover chorizo and potatoes?

You may find that you have leftover cooked chorizo and potatoes depending on how many breakfast tacos you make. I love to have breakfast tacos for dinner, so I often just save the leftovers for dinner later in the week. You could also make a delicious omelet or frittata with them if you want a different breakfast item.

Cooked chorizo, potato and onion in a large black saute pan

I can guarantee that even if you’ve never had a breakfast taco or just haven’t really found one that blew your socks off that this recipe will be a game-changer. Instead of a tube of biscuits, you’ll be reaching for a pack of tortillas on Sunday morning. Please let me know what you think in the comments section below!

Two chorizo and potato breakfast tacos filled with orange chorizo, yellow scrambled eggs and chunks of potato and onion served in a flour tortilla on a white plate and a festive Mexican blanket backdrop
Two chorizo and potato breakfast tacos filled with orange chorizo, yellow scrambled eggs and chunks of potato and onion served in a flour tortilla on a white plate and a festive Mexican blanket backdrop
Print Recipe
5 from 3 votes

Chorizo and Potato Breakfast Tacos

Tex-Mex breakfast tacos filled with homemade chorizo sausage, potatoes, eggs, and cheese for a satisfying breakfast everyone will love. The perfect way to start your day with a punch of flavor!
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Breakfast
Cuisine: Mexican
Servings: 24

Ingredients

Chorizo

  • 1 lb ground pork
  • 2 Tb chili powder
  • 3 Tb white vinegar
  • 4 garlic cloves minced
  • ⅛ teaspoon cinnamon
  • ½ teaspoon coriander
  • 1 teaspoon cumin
  • 1½ Tb paprika
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne
  • 1½ teaspoon salt

Breakfast Tacos

  • 2 Tb olive oil
  • 1 Tb butter
  • 2 russet potatoes
  • 1 yellow onion
  • grated colby jack cheese*
  • eggs*
  • flour tortillas*

Instructions

To make chorizo

  • Thoroughly combine the ground pork with all the other ingredients. Allow to sit for at least 30 minutes or up to 5 days for the pork to absorb all the flavors. 

To make chorizo-potato mix

  • Wash potatoes and cut into a half-inch dice. Add to a saucepan and cover with water. Bring to a boil for 15-20 minutes or until fork tender. Drain thoroughly.
  • While potatoes boil, slice the onion into thin strips. Heat a large nonstick pan over medium-high heat. Add 2 Tb olive oil to the pan. Sauté the chorizo until almost cooked through or for about 6 minutes. Add onion to the chorizo and cook until softened or 2-3 minutes.
  • Once the potatoes have cooked and drained, add to the chorizo mixture and mix well to combine.
  • Briefly increase heat to high and leave mix undisturbed for 2 minutes to allow a light crust to form on the potatoes. Use your nose as a guide! If you start to sense that the mix is burning, remove from the heat.
  • Remove from heat once browned and set aside.

To assmble breakfast tacos

  • For every breakfast taco, you'll need ½ cup chorizo-potato mixture and 2 eggs.
  • Add the choizo-potato mix to a medium saucepan and heat over medium-low heat. Crack eggs into a mixing bowl and beat until scrambled. Season with a pinch of salt and pepper to taste.
  • Add eggs to the pan with chorizo and cook until the eggs reach a soft scamble, stirring often.
  • Heat flour tortillas in a dry cast iron skillet or saute pan over low heat, flipping over to heat both sides evenly. Once the eggs are cooked, fill the tortillas and top with grated cheese and salsa to taste.

FREQUENTLY ASKED QUESTIONS

Do I have to make chorizo from scratch?

No, but it really is so easy! If you prefer to buy it, I like Johnsonville brand.

How long can the prepared chorizo sit before cooking?

Up to 5 days in fridge.

Can I make this recipe in advance?

Yes. The chorizo-potato mixture can be cooked and stored for up to 3 days in the fridge before cooking the eggs and assembling the tacos.

Easy Chicken Curry

by 3 Comments

two star shaped dishes filled with orange rice and red chicken curry topped with green cilantro and white dollop of yogurt and a beige bowl filled with orange rice

Easy Chicken Curry is one of those recipes you’ll return to again and again. The rich sauce tastes like it has been simmered for days. It has all the flavors imaginable including smoky, earthy, sweet, spicy, sour, and salty, but the beauty of this recipe is it can easily be prepared in less than 30 minutes!

Although Indian and Thai foods are now two of my favorites, we didn’t have either often when I was growing up, so curry was sort of cloaked in this veil of mysticism. My mammaw used to make an old school Country Captain Shrimp recipe that I loved, but I don’t even think I realized that it included curry powder as a kid.

Once I started exploring the kitchen, curry powder was one of the first spices that opened my imagination to all the flavors we can create with simple, dried spices. I tried cooking with curry for the first time when I was about 12 after seeing it in a cookbook, and ever since then, it has been a regular in my arsenal.

small white dish filled with orange curry powder with a silver spoon next to a bag of curry powder

Maybe many of you still feel like you have to go out to eat to get a good curry because you aren’t sure how to create those flavors. Let me assure you that just isn’t the case!

I originally published this Easy Chicken Curry recipe in my first few months of blogging because it’s a favorite in my family, but I realized over time that the recipe wasn’t a reflection of how I make it in my own kitchen. The new recipe featured below is exactly how I throw it together at home.

two star shaped dishes filled with orange rice and red chicken curry topped with green cilantro and white dollop of yogurt

What is Chicken Curry?

Simply put, Chicken Curry is just chicken that has been seasoned with curry powder and cooked in a tomato-based or creamy sauce. Chicken Curry is the Westerners version of Chicken Tikka Masala, Chicken Korma, or my personal favorite, Butter Chicken. My Easy Chicken Curry recipe is a combination of my favorite parts of these different recipes, compressed down into an easy-to-make format that is approachable and delicious!

What type of curry powder should you use?

You could write a novel about curry powder, but I’ll leave that to the experts. Curry powder, in short, is a delectable combination of sweet and earthy spices. It typically includes cumin, turmeric, coriander, mustard, and some combination of sweet spices like clove and cinnamon.

Curry powder is basically the gringo cousin of Garam Masala, a more traditional Indian spice, although their flavor profiles are very similar. I find Garam Masala to be more pungent in flavor and slightly less sweet. Either would work for this recipe, but my personal favorite curry to use is Vadouvan.

Vadouvan curry (pronounced vah-doo-vahn) is a French style curry that includes aromatics like garlic, shallot and onion. We like it so much at my house that we buy in bulk. Brands I love include Jansal Valley or OliveNation if you want to buy in bulk too. Both can be purchased from Amazon.

Label for Vadouvan French Masala Curry with ingredients list and brand name

Is Chicken Curry hard to make?

Not at all! Once you get the base recipe down, you’ll love playing with the levels of sweet and heat or trying out new spices to include like coriander or cardamom. The ingredients for this recipe are all easy to find and inexpensive. To make my Easy Chicken Curry recipe you’ll need:

  • onion
  • potato
  • ginger
  • garlic
  • boneless skinless chicken breast
  • curry powder
  • coconut milk
  • tomato paste
  • canned tomatoes
  • brown sugar
  • ground cinnamon
ingredients for easy chicken curry

How to prepare fresh ginger

I like using fresh ginger over ground dried ginger in my cooking. The powder works well for baking, but it doesn’t give the same spice to cooking that fresh does. In a pinch it works, but I always have fresh ginger on hand in my freezer.

I’m sure you’re thinking, “In your freezer?!” Yes, that’s right. As soon as I get home with my ginger from the store, I peel it and throw it in a plastic storage bag and store it in the freezer for up to 6 months. I then just use a grater to grate the frozen ginger into recipes. I learned this tip from Rachel Ray back in the day.

piece of fresh ginger sitting on a bamboo wooden cutting board next to a silver spoon
piece of ginger on a bamboo cutting board with a silver spoon peeling off skin of ginger

Peeling ginger is also something worth discussing for a moment. Please don’t try to peel ginger with a knife, even a small one. Because of its odd shape, you’ll be lucky to keep your fingers intact if you peel with a knife. Instead, try a spoon. With the concave side of the spoon pointed towards the ginger, gently scrape the skin off.

Also, be sure to peel the ginger before freezing it. It’s almost impossible to peel once frozen.

star shaped dish filled with orange rice topped with red chicken curry and a white dollop of yogurt

Tips for preparing Easy Chicken Curry

This recipe is a one-pot dish that comes together quickly, so it’s best to have all of your ingredients prepared and ready before firing up the stove. I like to use minced garlic from the tube (yep, it’s easier and faster), and since I have frozen ginger on standby, it’s ready to go. Peel and dice the potato and onion into a small dice.

Half a yellow onion with onion diced into quarter inch pieces and a peeled russet potato half with quarter inch diced potatoes with a purple Y vegetable peeler and a silver knife with a dark wooden handle all on a bamboo cutting board

On a separate cutting board, dice the chicken into 1-inch pieces. You can also use chicken thighs in this recipe if you enjoy dark meat.

Once you have all your meat and veg ready to go, gather up the remaining ingredients and fire up the stove. This recipe is all about layering flavors, and the first step is establishing our base aromatic flavors with onions, garlic and ginger.

diced onion, minced garlic and grated ginger in a large round black skillet

This combination is like carrots, onions, and celery (mirepoix) to French food or green peppers, onions, and celery (the holy trinity) to Cajun recipes; basically, it’s f*cking important. Be sure not to burn the garlic and ginger, or the sauce will have a bitter taste.

Once the aromatics are going, add the diced potatoes and chicken. The potatoes need enough time to become tender, so I like to add them along with the chicken. When all of the pink is gone from the chicken, start building the sauce.

white cooked chicken breast pieces with diced potatoes and onions in a large round black skillet

You need a lot, and I mean a shit ton, of curry powder to give this recipe the robust flavor of a good curry. Don’t be afraid.

The recipe calls for a quarter cup, and you should not add any less than that. The acidity from the diced tomatoes and the sweet creaminess of the coconut milk will mellow out all the curry powder.

prepared red chicken curry in a large black round skillet

What to serve with Easy Chicken Curry?

The classic pairing with Chicken Curry is, of course, rice, and my Perfect Basmati Rice recipe gives you the foolproof technique for fluffy, flavorful basmati rice every single time. (No more porridge rice!)

large decorative blue and white bowl with orange rice and a wooden spoon

Along with rice, I love to buy store bought naan or pita bread for dipping. I like to finish my Easy Chicken Curry with raisins, slivered almonds, chopped cilantro and a dollop of Greek yogurt. All of these garnishes are optional. I think these finishing touches take the recipe to restaurant quality with very little extra effort.

garnish for easy chicken curry

Can you make Easy Chicken Curry ahead of time?

Absolutely. Easy Chicken Curry can be made up to three days in advance and kept in an airtight container in the fridge.

If you have any other questions about the ingredients or techniques in this recipe, please leave a comment below, and I’ll get back to you ASAP.

two star shaped dishes filled with orange rice and red chicken curry topped with green cilantro and white dollop of yogurt and a beige bowl filled with orange rice
Print Recipe
5 from 2 votes

Easy Chicken Curry

All the complex flavors of Indian takeout in a fraction of the time. Chicken and potatoes are smothered in a rich, spice-filled tomato sauce with earthy, sweet, salty and sour notes. Served over a bed of fluffy basmati rice, Easy Chicken Curry is the perfect quick dinner. 
Prep Time10 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings

Ingredients

Chicken Curry

  • 1 yellow onion
  • 1 small russet potato
  • 1 Tb fresh ginger*
  • 1 clove garlic
  • 1 lb boneless skinless chicken breasts
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ C good quality curry powder
  • 14 oz can unsweetened coconut milk
  • 1 Tb tomato paste
  • 14.5 oz can petite diced tomatoes
  • 1 Tb brown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper optional
  • 2 Tb olive oil

Garnish

  • Perfect Basmati Rice
  • naan
  • 2 Tb cilantro roughly chopped
  • slivered almonds
  • raisins
  • Greek yogurt

Instructions

  • Peeling the potato is optional and up to personal preference. Dice the onion and potato into a quarter-inch dice. Make sure to chop the potato into small pieces or it won't cook through.
  • Finely mince the garlic clove and grate the fresh ginger.
  • Heat a large nonstick saute pan or wok with 2 Tb of olive oil over med-high heat. Drop in onions, ginger and garlic and let saute for 2-3 minutes or until softened.
  • Dice the chicken breast into 1-inch chunks and add to the sauteed onions. Add the diced potatoes. Season with salt and pepper and stir to combine. Leave undisturbed for 3 minutes. Stir and cook for another 2 minutes or until there is no pink left.
  • Add the curry powder. Stir to combine and cook for another 2 minutes. Add the tomato paste, diced tomato, brown sugar, cinnamon and coconut milk and mix well. Add the cayenne now if you like your curry on the spicy side.
  • Bring mixture to a low boil and lower heat to medium. Cook for 5 minutes, stirring often, and then reduce heat to low. Simmer for another 3 to 5 minutes until sauce reaches desired thickness and potatoes are fork-tender.
  • Serve over Perfect Basmati Rice with a side of naan. Garnish with a dollop of Greek yogurt and a sprinkle of cilantro, raisins, and almonds.

Notes

* I like to keep my fresh ginger in the freezer. See my notes above about how to prepare ginger before freezing.

Frequently Asked Questions

What kind of curry powder should I use?

I prefer Vadouvan curry (pronounced vah-doo-vahn) which is a French style curry that includes aromatics like garlic, shallot and onion, but any curry powder will work.

Can I use dried ginger powder instead of fresh?

Yes, but fresh ginger will give the recipe a lot more flavor. You can keep fresh ginger longer by storing it in the freezer. See my "How to prepare fresh ginger" section above.

How should I prepare rice to serve with Easy Chicken Curry?

Check out my Perfect Basmati Rice post for a foolproof method.

Shepherd’s Pie Hand Pies

by 14 Comments

What could be better than a Shepherd’s Pie recipe wrapped up in pastry?! Fluffy mashed potatoes topped with a classic shepherd’s pie filling of ground beef, carrots, peas, and onions in a savory brown sauce are all wrapped inside pie dough for a hand-pie experience like no other. Shepherd’s Hand Pies are comfort food at their finest!

two rows of three shepherd's hand pies on a cooling rack with one pie split open on a small white plate

So, what is a hand pie you ask? Hand pies or meat pies are filled pies that you can easily hold in your hand. They come in both savory and sweet forms. The brits call them Pasties (not to be confused with the nipple covers).

Ingredients

I recently edited the recipe for Shepherd’s Hand Pies to make it faster and easier. Homemade pie dough was swapped out for store-bought and homemade mashed potatoes for instant. Instant mashed potatoes may seem like blasphemy from a food blogger, but they’re a great time saver in this recipe.

  • Pie dough- store-bought refrigerated pie dough cuts the prep time for this recipe in half
  • Instant mashed potatoes- another huge timesaver; just add water, stir and set aside
  • Ground beef
  • Onion
  • Carrots
  • Peas
  • Garlic
  • Worcestershire sauce
  • Beef stock
  • Parsley
  • Thyme
  • Garlic powder
  • Onion powder
  • Flour
  • Egg

Meat pies are best served with a dipping sauce on the side. I like to add a bit of creaminess and heat at the same time with a horseradish cream sauce. To make it you’ll need:

  • Mayo
  • Sour cream
  • Horseradish- creamy style
  • Parsley
  • Lemon
  • Worcestershire sauce

Instructions

Shepherd’s Hand Pies are not exactly a simple recipe, but they are unique, delicious, and totally worth it! There are several steps to the recipe.

  1. Prepare the instant mashed potatoes.
  2. Make the shepherd’s pie filling.
  3. Allow the filling and mashed potatoes to cool.
  4. Make an egg wash.
  5. Roll out the round pastry into a rectangle by working from the middle out.
  6. Cut each rectangle into 6 equal rectangles, 3 will be used as the bottoms and 3 as tops.
  7. Layer mashed potatoes and filling onto each bottom piece.
  8. Brush the four sides of the bottom pastry with egg wash. Place the top piece of pastry over the fillings. Crimp the edges with a fork to seal.
  9. Bake and serve with the horseradish cream sauce.
portions of cooked ground meat with vegetables and mashed potatoes on squares of unbaked pastry dough

Substitutions

When I wrote this recipe, it included pie dough made from scratch. You can still make your own pie dough and use it in place of store-bought. Check out this recipe from Sally’s Baking Addiction or use your family’s favorite. You will need to make enough for 4 crusts.

Another easy ingredient to switch out is beef. Feel free to use ground turkey or chicken instead of beef. You can also omit the meat altogether too.

unbaked filled hand pies sealed with fork tines on the edges and scored on the tops

Variations

If you want to make this recipe vegetarian, switch out the beef stock for vegetable stock and omit the ground beef. I would add diced mushrooms in place of meat, or you can use a meat alternative product. If you’re looking for more hand pies, be sure to check out my Louisiana Meat Pies, Chicken Potpie Crostata, and Pimento Cheeseburger Hand Pies too.

Equipment

Shepherd’s Hand Pies do not require any special equipment, but there are a few handy gadgets to consider. I like to prepare my workstation for assembling the hand pies before I get my hands dirty. Some of the equipment I like to have available is listed below. Click on the links to purchase anything you don’t already have.

kitchen tools and a ball of dough on a marbled surface

Storage

  • Serve: Allow the hand pies to cool for 10 minutes before serving. Serve with the creamy horseradish dipping sauce on the side. Add a side salad for a complete meal.
  • Store: Keep in an airtight container in the fridge for up to three days.
  • Freeze: For best results, cook the pies and allow them to cool in the fridge completely before freezing. Wrap each pie in parchment paper to prevent them from sticking together. Once wrapped, place the pies in an airtight plastic storage bag. The frozen pies will keep for up to 60 days.
  • Defrost: Allow the pies to thaw in the fridge for 24 hours before reheating.
  • Reheat: Once thawed, place the pies on a lined sheet pan, and let them sit at room temperature for 15 minutes then bake at 350 for 10-15 minutes.
closeup view of Shepherd's Hand Pies on a cooling rack

Top tip

To reduce the prep time for Shepherd’s Hand Pie, I recommend making the mashed potatoes and filling ahead of time. Both can be kept in an airtight container in the fridge for up to three days before assembling the meat pies. Having cold dough, mashed potatoes, and filling will make assembly much easier. Warm filling or potatoes will warm the dough making it easy to tear and messy.

Another pro tip to consider is using a ruler. I know this may seem over the top, but I love using a ruler when I’m cutting pastry. You get beautiful, even results every time.

rectangular pastries garnished with green herbs on a wire rack

Don’t miss out on Shepherd’s Hand Pies! They are one of a kind and delicious! Let me know if you agree in the comments section below.

Helpful Utensils

gray and green silicone pastry brushes

Silicone Pastry Brush Set

Silicone pastry brushes are great because they clean easily and are dishwasher-safe.

stainless steel French rolling pin

French Rolling Pin

I love a stainless steel rolling pin as it tends to stay colder which is always a plus when working with pastry. I also like stainless because you can put it in the dishwasher.

two rows of three shepherd's hand pies on a cooling rack with one pie split open on a small white plate
Print Recipe
4.37 from 25 votes

Shepherd's Hand Pies

Everything you love about shepherd's pie wrapped in a flaky pie crust. Fluffy mashed potatoes and a filling of ground beef, carrots, pea, and onions in a savory brown sauce in a hand pie.
Prep Time30 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: American
Servings: 12 pies

Ingredients

  • 4 sheets store-bought pie crust
  • 4 oz instant mashed potatoes prepared
  • 1 teaspoon pepper divided
  • 1 lb ground beef 90/10 or lean
  • 1 yellow onion
  • 2 carrots
  • 1 C frozen peas
  • 1 clove garlic minced
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 Tb flour
  • 1 C beef stock
  • 1 Tb Italian leaf parsley finely chopped
  • 1 teaspoon thyme finely chopped
  • 1 egg

Horseradish Cream Sauce

  • 3 Tb mayonnaise
  • 2 Tb sour cream
  • 1-3* Tb creamy style horseradish
  • 1 Tb Italian leaf parsley finely chopped
  • 1 Tb lemon juice
  • ¼ teaspoon worcestershire

Instructions

  • Prepare the instant mashed potatoes according to the package instructions. Mix in ½ teaspoon black pepper and set aside to cool.
  • Peel the carrots and onion and dice ¼-inch pieces. Heat a large nonstick skillet over medium-high heat. Add enough olive oil to coat the bottom of the pan. Once the pan is hot, add carrots and onions. Cook for 2-3 minutes or until the veggies start to soften.
  • Once veggies have softened, add ground beef. Break up the meat into bite size pieces. Cook for 5-7 minutes or until browned, stirring occasionally.
  • Add ½ teaspoon pepper, salt, garlic powder, onion powder, minced garlic clove, and Worcestershire to the pan and stir to combine. Cook for 60-90 seconds or until garlic is fragrant.
  • Add 2 Tb of flour and stir until there is no visible white flour. Add 1 C of beef stock and frozen peas. Bring to a low boil and cook for 1-2 minutes or until sauce has thickened. Add parsley and thyme.
  • Pour the filling onto a sheet pan and allow it to cool for 20 minutes while you prepare the pastry.
  • Preheat the oven to 400° and prepare two baking sheets with parchment paper.
  • Make an egg wash by cracking the egg into a small bowl and whisking it with 1 Tb of water. Have a pastry brush, bench scraper, fork, spoon, pizza cutter, and rolling pin (AND a ruler if you're using one) at your workstation.
  • Place the dough on a well-floured surface and roll it out into a large rectangle. Work from the middle out with your rolling pin to transform the round shape of store-bought dough into a rectangle.
  • You're looking for a rectangle that is about 8-inches tall and 9-inches wide that you will cut into 6 rectangles that are each 4-inches tall by 3-inches wide.**
  • Each hand pie will require two pieces of dough, one for the bottom and one for the top. Add about 2 Tb of mashed potatoes to the bottom piece of crust. Spread the mashed potatoes out a bit with your fingers and then top with 2 Tb of filling.
  • Use a pastry brunch to brush all four sides around the filling with the egg wash. Place your second pie crust on top and gently push the filling down to fill the bottom square, leaving a clean border around the edge for sealing. Pinch along the edges of each hand pie and use a fork to completely seal.
  • Place each pie on the prepared baking sheet. Add two small diagonal slits across the top of each pie to let steam escape.
  • When ready to bake, brush each pie with egg wash and sprinkle with salt and pepper. Bake for about 30 minutes or until golden brown.
  • Mix all of the sauce ingredients together. Season with salt and pepper to taste.
  • Let the hand pies cool for at least five minutes before serving. Serve with horseradish cream sauce for dipping.

Notes

* I love the flavor and heat of horseradish, so I add about 3 Tb to my sauce, but if you don't like strong flavors or have never had horseradish before, I would start with 1 Tb and taste before adding more.
** A ruler is handy for this part, but if you're doing it by hand, f*ck it, do your best. 

Frequently Asked Questions

Can I make my pie dough instead of using store-bought?

Of course. Use your favorite recipe!

Can I make the hand pies in advance?

Yes. Check out my notes above in the "Storage" sections for more details on freezing and reheating. You can also make the filling and mashed potatoes up to three days in advance to speed up the prep time.

Brown Butter Chocolate Chip Cookies with Pretzels

by 3 Comments

Brown Butter Chocolate Chip Cookies with Pretzels on a cooling rack

Brown Butter Chocolate Chip Cookies with Pretzels are a salted chocolate lovers’ dream. Filled with brown butter, semi-sweet chocolate, and salty pretzel pieces, these cookies are irresistible. The idea that salt and chocolate are the best of friends is nothing new, but these cookies take that idea to new heights.

Outside of the use of brown butter and pretzels, these cookies are just like the traditional chewy chocolate chip cookie that you know and love. The dough has classic brown sugar and vanilla flavors and makes a cookie with the perfect combination of a chewy inside with crisp edges. Pretzels bring a bit of crunch to the party while also amplifying the nutty taste of the brown butter and the earthy sweetness of the chocolate.

Brown Butter Chocolate Chip Cookies with Pretzels on white marble counter

These cookies are an epically tasty mashup of salt, sweet, chocolate, butter, brown sugar and vanilla. Enough said, right?!

Ingredients Needed

ingredients for Brown Butter Chocolate Chip Cookies with Pretzels
  • Butter- I like using salted butter in this recipe as it amplifies the play on chocolate and salt. If all you have is unsalted, totally fine substitution. Don’t add extra salt to the recipe. The butter is browned in this recipe. See my notes below on how to brown butter successfully.
  • Dark brown sugar- I love the rich flavor the dark brown sugar provides to baked goods, but light brown can be substituted.
  • White sugar
  • Eggs
  • Vanilla- Skip the imitation extract and be sure to use real vanilla extract for your cookies. It’s a predominant flavor in the dish, so it’s important to use good quality vanilla.
  • Baking soda- This ensures the cookies have that chew texture that I love.
  • Salt
  • All-purpose flour
  • Pretzel- I recommend pretzel twists for this recipe if you’re planning to top each cookie with an additional pretzel. If you’re skipping that optional step, pretzel sticks can be substituted.
  • Chocolate chips- Semi-sweet chocolate chips are the classic chocolate chip cookie choice, and I’m not trying to argue with the classics. Feel free to try milk, dark, or any other chocolate that tickles your fancy in this recipe.  

How to brown butter

Lord Jesus is there anything more tantalizing to the nose and the palette than brown butter?! I think not. I want a candle that smells just like the wonderful nutty aroma that is produced while butter browns. It’s HEAVEN.

brown butter closeup

If you’re looking for a great tutorial on how to brown butter, Sally’s Baking Addiction has an awesome one that I’ve linked to below.

Sally’s Baking Addiction’s “How to Brown Butter”

Here are my favorite tips and tricks for brown (not burnt) butter

  1. Never leave the stove. You’re doomed if you take your eyes off of it. Don’t worry it only takes 5-10 minutes so pause your show, ignore your children, etc.
  2. Have your mixing bowl ready right by the stove so the moment the butter reaches the perfect golden brown color, you can remove it from the hot saucepan.
  3. Stir constantly!

Make the brown butter ahead of time

To reduce the time required to make Brown Butter Chocolate Chip Cookies with Pretzels, make your brown butter ahead of time. It will keep in the fridge for up to five days in an airtight container.

Brown Butter Chocolate Chip Cookies with Pretzels Process shot
Brown Butter Chocolate Chip Cookies with Pretzels Process shot
Brown Butter Chocolate Chip Cookies with Pretzels Process shot

Tips and Tricks for making Brown Butter Chocolate Chip Cookies with Pretzels

Brown Butter Chocolate Chip Cookies with Pretzels on a sheet pan lined with parchment paper after baking
  • Be sure you let the brown butter cool completely before using it. If you don’t let the butter cool, the texture of the cookie will be more crisp and crumbly.
  • Don’t overmix the butter and sugar. You are not trying to cream the butter and sugar or incorporate a lot of air as you see in some cookie recipes. You just want the butter and sugars well combined.
  • When you break up your pretzels into pieces, don’t crush them into too fine a crumb. You want people to know they are pretzel pieces. Also, the stand mixer will break them up a bit as they are combined into the dough.
  • If your cookies are totally brown when you pull them out of the oven, you’ve let them cook too long. You’re looking for barely golden edges and a soft center when you take these cookies out of the oven. They will continue to cook on the hot baking sheet after being removed from the oven.
pretzel pieces in a white bowl

How to store Brown Butter Chocolate Chip Cookies with Pretzels

Like most cookies, warm from the oven is the best way to eat these cookies, but they can be kept for up to five days in an airtight container. However, their flavor and texture are best when fresh.

Brown Butter Chocolate Chip Cookies with Pretzels on a black plate

There are a bajillion chocolate chip cookies you could choose to make, but if you’re looking for the ultimate decadent salty sweet treat, you have to try Brown Butter Chocolate Chip Cookies with Pretzels. Let me know what you think of the recipe in the comments sections below.

stack of Brown Butter Chocolate Chip Cookies with Pretzels on a black plate

Helpful Utensils

stainless cookie scooper with a purple plastic handle

Cookie Scoop

brown butter chocolate chip cookies being dipped in a glass of milk
brown butter chocolate chip cookies being dipped in a glass of milk
Print Recipe
5 from 1 vote

Brown Butter Chocolate Chip Cookies with Pretzels

Brown Butter Chocolate Chip Cookies with Pretzels are a salty chocolate chip cookie lovers' dream. Stuffed with chocolate chips, pretzel chunks and decadent brown butter, these cookies are amazing!
Prep Time15 minutes
Cook Time9 minutes
Chill Time20 minutes
Total Time44 minutes
Course: Dessert
Cuisine: American
Servings: 3 dozen

Ingredients

  • 1 C salted butter browned (see below)
  • 1 C dark brown sugar
  • ½ C white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 heaping C all purpose flour
  • 1 C pretzels broken into chunks
  • 12 oz semisweet large chocolate chips
  • 36 whole pretzels optional

Instructions

To brown butter:

  • Cut butter into equal chunks and place a saucepan over medium-low heat. Stir the butter constantly. Keep a close eye on it. You can go from perfection to burnt in no time.
  • The butter will first start to look slightly cloudy, then it will change to a more transparent look. Next come the bubbles, and finally the browning. Just keep stirring! The process in total takes 5-8 minutes typically.
  • As soon as the butter turns golden brown, get it out of the saucepan! If you let it sit in the warm pan, it will burn. Pour the browned butter into the mixing bowl and put in the freezer to cool for 20 minutes.

To make cookies:

  • Combine brown butter with brown and white sugars and beat on medium-high speed for about 1 minute or until well combined. With the mixer on low, add eggs one at a time, waiting for one to be combined before adding another.
  • Once all the eggs are combined, add the vanilla, baking soda, and salt and mix.
  • With the mixer off, add the flour and then turn the mixer on low to combine. Scrape the sides and bottom of the bowl once and turn the mixer back on low for 10 seconds to remove any lumps.
  • Place 1 cup of pretzels into a plastic storage bag and seal tightly. Using a heavy pan or rolling pin, break the pretzels into chunks. You're looking for half-inch pieces- not crumbs.
  • Add chocolate chips and pretzel pieces and mix on low speed until well blended.
  • Preheat oven to 375 degrees. Prepare a baking sheet with nonstick foil or baking spray.
  • Use a 2 Tb cookie scoop to form cookies and place on a prepared baking sheet leaving about 1-inch between cookies. Top each cookie with an optional additional pretzel- don't press too hard or the pretzel will break. Bake for 9-10 minutes.
  • Watch the cookies closely as you don't want them to be totally browned when you remove them from the oven. You're looking for golden brown edges and a center that is soft still. Allow the cookies to cool first on the baking sheet for five minutes.
  • Remove to a cooling rack to cool completely before placing in an airtight container.

Notes

* Light brown sugar is a perfectly fine substitute. I like the dark brown in this recipe for the extra depth it adds to the flavor of the dough. 

FREQUENTLY ASKED QUESTIONS

Can I make my brown butter ahead of time?

Yes. It can be stored in airtight contained for up to five days in the fridge.

I don't have a stand mixer. Can I make this recipe?

Yes, a hand mixer works just as well. I have not personally made them by-hand, but you can do anything you put your mind (and your wooden spoon) to.

Taco Cornbread Pie

by 7 Comments

Taco Cornbread Pie is the best kind of cozy comfort food and a one-pot dinner! Store-bought cornbread mix and taco seasoning keep this recipe simple and easy.

A sour cream topped wedge of cornbread over a mixture of meat and vegetables

Two of my favorite foods are chili and ground beef tacos. They are both easy and delicious. The filling for Taco Cornbread Pie is the perfect combination of the flavors of both dishes with some added veggies for a complete one-pot meal.

Whenever I make chili, I always serve it with cornbread, so this mashup came naturally to me. That’s because I grew up eating southern-style cornbread. My mammaw literally made it with every supper. I think she would approve of Taco Cornbread Pie.

Ingredients

Store-bought cornbread mix is the secret to making this recipe quickly. The ingredients for this recipe are easy to find and inexpensive.

  • Cornbread mix- any brand will work; choose your favorite
  • Ground beef- lean ground beef works best
  • Corn- fresh or frozen
  • Poblano pepper
  • Red Onion
  • Jalapeno pepper- optional for those of us that like it spicy
  • Taco seasoning- any brand will work; choose your favorite
  • Colby jack cheese
  • Green onions- optional garnish
  • Cilantro- optional garnish
  • Sour Cream- optional garnish
A hand slicing corn kernels from a yellow corn cob with a large chef's knife

Instructions

Taco Cornbread Pie takes three simple steps to make.

  1. Prepare the cornbread batter according to package instructions. Add the cheese and set aside. Do not bake!
  2. Brown the beef and veggies with taco seasoning. Add water to create a sauce.
  3. Top the meat with the cornbread batter and bake.

It’s really that simple to make!

a mixture of corn, meat, diced green pepper and diced red onion in a black skillet

Substitutions

You could easily switch up the meat in Taco Cornbread Pie to suit your taste. Want to make it vegetarian? Your favorite meat substitute like Impossible or Beyond would work easily in this recipe. For a healthier alternative, ground chicken is also a great substitute.

Variations

My favorite variation on this recipe is to make it spicy! In addition to the optional jalapeno in the filling recipe, you could add an additional finely diced jalapeno to the cornbread batter. A pinch or two of cayenne pepper would also give the filling some heat.

Equipment

I love baking Taco Cornbread Pie in a cast iron skillet. Cornbread is always more delicious when baked in a cast iron, but more importantly, using the same pan to cook the filling and bake the pie makes this recipe a one-pot dish. Who doesn’t love that?!

cornbread over meat and corn in a cast iron skillet

If you don’t have a cast iron pan, you can also prepare the filling in your normal sauté pan and then add to a 9” x 13” oven-safe casserole dish before topping with cornbread and baking.

Storage

  • Serve: Allow the pie to cool for 5-10 minutes before serving. Top with garnishes.
  • Store: Store the prepared dish (without garnishes) in an airtight container in the fridge for up to 3 days.
  • Freeze: This recipe freezes well, but it must be thawed completely before reheating.
  • Defrost: Once frozen, the pie will take 24-48 hours to thaw completely in the fridge.
  • Reheat: Before reheating, let the pie sit at room temperature for 30 minutes and then heat in a 350°F oven for 20 minutes or until warmed through.

Top tip

You can make the filling for Taco Cornbread Pie up to three days in advance. Once prepared and cooled, store it in an airtight container in the fridge for up to three days. That means all you need do is throw together the cornbread, pour it on top of the filling and bake.

a portion of taco cornbread pie garnished with sour cream and sliced green onions on a round plate

Don’t miss out on this recipe! Be sure to also check out my Creamy Avocado Sauce, Chipotle Sour Cream, or Cilantro Lime Sauce recipes. Any of these sauces would be a delicious swap out for the optional sour cream garnish. Let me know what you think of the recipe in the comments section below.

Helpful Utensils

black and red plastic ground meat chopper utensil

Ground Meat Chopper

A sour cream topped wedge of cornbread over a mixture of meat and vegetables
Print Recipe
5 from 7 votes

Taco Cornbread Pie

Taco Cornbread Pie is made with a base of ground beef spiced with taco seasoning topped with fluffy cheesy cornbread. Using your favorite cornbread mix makes it quick and easy.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Servings: 8

Ingredients

  • 1 box prepared cornbread mix*
  • 1 lb lean ground beef, 90/10
  • 2 Tb oil
  • 2 ears of corn shucked, removed from cob**
  • 1 medium red onion finely diced
  • 1 medium poblano pepper seeds and stem removed, finely diced
  • 1 small jalapeno optional, finely diced
  • 1 1-ounce packet taco seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 C water
  • ½ C grated colby jack

Garnish

  • 3 green onions
  • cilantro
  • sour cream

Instructions

  • Preheat oven to 400°F.
  • Add the recommended wet ingredients to the dry cornbread mix per the package instructions.* Fold in the grated cheese and set the prepared cornbread batter aside.
  • Heat a 10-inch cast iron skillet*** over medium-heat and add the oil. Once hot, add onion and cook for 2 minutes. Add ground beef and break up meat while cooking. Brown the meat for 6-8 minutes until no pink remains.
  • Once the meat is browned, add the poblano, jalapeno, and corn kernels. Let cook for another 3-4 minutes. Add the taco seasoning, salt, and pepper, and mix until well combined.
  • Add 1C of water and stir. Let simmer for another 2-3 minutes to thicken. If the mixture gets too thick, just add a little more water and stir to combine.
  • Add the prepared cornbread mix on top of the beef. It's okay if you have some holes where filling peaks through or if some shows around the edges.
  • Bake for 25-30 minutes or until cornbread is golden brown and the center is set.
  • Chop the green portion of green onions and cilantro. Serve each portion with a dollop of sour cream and a spring of green onions and cilantro.

Notes

* Prepared cornbread mix means mixing the dry ingredients with the recommended wet ingredients on the package. It's usually some combination of eggs, oil, and milk but follow the instructions on your package. Different brands come in different size packages. I have made this recipe with Jiffy brand which comes in an 8.5-ounce package and Krusteaz brand which comes in a 15-ounce package. The cornbread layer may vary in thickness but not enough to change the baking time.
** If fresh corn is not in season, substitute with 1½ cups frozen corn. 
*** If you do not have a cast iron skillet, you can prepare the meat in any skillet and pour the cooked filling into a 9" x 13" casserole dish before topping it with the cornbread batter and baking. 

Frequently Asked Questions

I don't have a cast iron pan. What should I use?

You can prepare the filling in any large skillet and then transfer it to a 9" x 13" casserole dish before topping it with cornbread and baking.

Does it matter what brand of cornbread mix or taco seasoning I use?

Nope. Pick your favorite!

Green Chicken Enchiladas with Cream Cheese

by 11 Comments

white baking dish filled with green chicken enchiladas topped with orange melted cheese and a mound of bright green cilantro

Green Chicken Enchiladas with Cream Cheese are easily one of my favorite recipes on the blog. Corn tortillas are filled with a delicious mixture of spiced chicken, cream cheese (uh yea…I said cream cheese!!), shredded cheddar, and sauteed onions before being smothered in a homemade enchilada sauce.

The ingredients and techniques required are simple, but the finished dish is nothing short of incredible.

white baking dish filled with green chicken enchiladas topped with orange melted cheese and a mound of bright green cilantro

If you have never had Chicken Enchiladas with Cream Cheese, I am about to change your life.

ingredients for green chicken enchiladas

The tangy flavor and creamy texture of cream cheese is the perfect start to enchilada filling. Cream cheese works so well in enchiladas that you’ll ask yourself why you never thought of including it before!

Can chicken breast be substituted?

Chicken breast can easily be used in this recipe. I’ve made Green Chicken Enchiladas before using boneless skinless chicken breast when I’m feeding people who prefer white meat only. Just season the chicken breast with the same spices listed in the recipe before baking and cook at 375 degrees for approximately 20 minutes. Allow the chicken to cool completely before cutting.

Green chicken enchilada filling process shot 1
Green chicken enchilada filling process shot 2
Green chicken enchilada filling process shot 3

Can flour tortillas be used in Green Chicken Enchiladas?

This is a no. Enchiladas are not enchiladas with flour tortillas. They also tend to become gummy when soaked in a liquid. I don’t like when my enchiladas stick to the roof of my mouth, so I only recommend corn tortillas when making Green Chicken Enchiladas.

Three white corn tortillas on a black cast iron skillet with a silver spatula leaning on the pan

Is the recipe good without cilantro?

If you’re not a fan of cilantro, feel free to omit it from the recipe. I think it’s my south Texas roots, but I can literally eat it by the handfuls like a salad. I encourage you to try the recipe with the cilantro before ruling it out, but the final product will still be super tasty without it.

three white corn tortillas topped with chicken enchilada filling on a wood cutting board

Can the enchilada sauce be made without special equipment?

You can easily make the sauce without a blender. You’ll just want to take the time to finely mince the cilantro before adding it the sauce. Also, be sure to whisk the sauce well to ensure there are no lumps in the finished sauce.

Green chicken enchilada sauce process shot 1
Green chicken enchilada sauce process shot 3
Green chicken enchilada sauce process shot 2
Green chicken enchilada sauce process shot 4
white baking dish filled with green chicken enchiladas topped with shredded cheese before being baked

What to serve with Green Chicken Enchiladas?

Refried Beans are a natural side dish with Green Chicken Enchiladas with cream cheese. I have a recipe on the blog that I love. Check it out here. You also can’t go wrong with chips and dip, whether that’s queso or guacamole.

white baking dish filled with green chicken enchiladas topped with orange melted cheese and a mound of bright green cilantro

I hope you get a chance to try out my Green Chicken Enchilada recipe. Chicken Enchiladas with cream cheese are guaranteed to brighten up any day.

white baking dish filled with green chicken enchiladas topped with orange melted cheese and a mound of bright green cilantro with two enchiladas missing from the pan

Helpful Utensils

All-Clad metal immersion blender

An immersion blender makes blending sauces in the pan easy and

white plate filled with two green chicken enchiladas topped with orange melted cheese
white baking dish filled with green chicken enchiladas topped with orange melted cheese and a mound of bright green cilantro
Print Recipe
5 from 3 votes

Green Chicken Enchiladas with Cream Cheese

Green Chicken Enchiladas with cream cheese are creamy, cheesy and delicious. These Tex-Mex enchiladas are made with rotisserie chicken and smothered in a homemade green enchilada sauce.
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Mexican
Servings: 24 enchiladas

Ingredients

  • 1 rotisserie chicken skin and bones removed and pulled
  • 2 Tb olive oil
  • 1 onion
  • 2 Tb flour
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ½ teaspoon cumin
  • ½ teaspoon black pepper
  • 1 bunch cilantro
  • 2 C chicken stock
  • 10 oz can green enchilada sauce
  • 4 oz can diced green chiles
  • 12 oz colby jack cheese grated
  • 8 oz cream cheese
  • 18 white corn tortillas

Instructions

  • Preheat oven to 375 degrees. Prepare a 9x13 baking dish with cooking spray.
  • Season the pulled rotisserie chicken with cumin, oregano, ½ teaspoon salt, and ½ teaspoon pepper.
  • Dice the onion into ¼-inch pieces. Add 2 Tb of olive oil to a medium saucepan and heat over medium heat. Add the onion and saute until softened or about 5 minutes.
  • Add half the cooked onions to a large mixing bowl and leave the rest in the saucepan. Set the saucepan aside.
  • Add 2 Tb of the enchilada sauce to onions in the mixing bowl and reserve the rest. Add the green chiles, cream cheese, and pulled chicken. Mix well to combine.
  • Grate the cheese from the block. Add half to the chicken mixture and reserve the rest for on top.
  • Add 2 Tb of flour to the remaining half onion in the pan. Cook over medium heat, stirring constantly for about 2 minutes.
  • Pour the chicken stock and the remaining enchilada sauce into the saucepan. Bring to a boil. Boil for 5-6 minutes or until thickened slightly.
  • Add 1 bunch of cilantro and puree with an immersion hand blender or add to a blender. Season with salt to taste.
    If you're adding to a blender be very careful! Place a dishtowel over the blender and hold down firmly so steam doesn't send the lid flying and hot sauce everywhere.
  • Put a skillet or griddle on medium heat. In batches, heat the tortillas to make them pliable for rolling enchiladas which should only take about 30-60 seconds per side.
  • As soon as you remove it from the stove, stuff each enchilada with about ¼ cup of the filling. Roll tightly and place seam side down in a prepared baking pan.
  • Top the enchiladas with enough enchilada sauce to come halfway up the enchiladas. Top with the remaining half of the grated cheese.
  • Bake for 45 minutes at 350 degrees or until golden brown. Let the enchiladas sit for at least 5 minutes before serving.
  • A 9" x 13" baking pan will comfortably hold 12 enchiladas. This recipe makes two 9" x 13" casseroles of enchiladas. The casserole freezes and reheats well.

FREQUENTLY ASKED QUESTIONS

Can chicken breast be used instead of rotisserie chicken?

Yes. Just season the chicken the same way but bake it at 375 degrees for 20-25 minutes, allow it to cool and then chop before adding to the filling.

Can I omit the cilantro?

Yes, but the recipe is best with the cilantro.

Can I use pre-shredded cheese instead of grating myself?

Yes, but the block cheese melts better and makes for a more gooey cheesy enchilada.

I don't have an immersion blender. Can I make the sauce?

Yes. You'll want to finely chop the onion and finely mince the cilantro. The sauce will have a bit more rustic texture but will taste just as good.

Can the recipe be made ahead of time?

Yes, but it is best to bake right before serving. It can be assembled and stored covered in the fridge for up to three days before baking.

The recipe makes two casseroles. Can one be frozen?

Yes before being baked. Be sure to seal it well with plastic wrap and foil. Allow the casserole to completely thaw before baking. It will keep in the freezer for up to 3 months.

Meatloaf Meatballs and Rice with Mushroom Gravy

by 15 Comments

Meatloaf Meatballs and Rice with Mushroom Gravy is a combination of two of my favorite comfort foods: meatloaf and rice with gravy.  It can be served family-style straight from the stove, or the recipe is a perfect make-ahead dinner.

Poor Boy Supper or meatballs in a mushroom gravy over white rice served into two bowls with gold forks

The recipe was always known as “Poor Boy Supper” in my family (no idea why). I renamed the recipe, so all the readers know what they’re getting and so more people could find it online!

The first thing that comes to mind when I take a bite out of these homemade meatballs is meatloaf. The meatballs are made with a mixture of shredded carrot, onion, and potato with seasonings, breadcrumbs, and egg to hold it all together. Sounds a lot like meatloaf, right??

A meatball’s best friend is sauce. You can’t serve them without it. Many might think the perfect complement to a meatball is tomato sauce, but you won’t find any in this recipe.

Instead, these juicy meatballs are served on a bed of white rice and topped with homemade mushroom gravy. Frankly, the rice and gravy alone are a bowl of heaven.

INGREDIENTS

The original recipe for Meatloaf Meatballs and Rice uses Campbell’s Cream of Mushroom soup. No hate, but if I can make a recipe better without condensed soup, that’s what I’m going to do. The result is totally worth it.

To make the recipe you’ll need:

  • Potato- russet potatoes are my preferred variety for this recipe.
  • Onion
  • Carrot
  • Ground beef- I use a 90/10 or lean ground beef for this recipe, but 80/20 or chuck will work.
  • Egg
  • Seasoned breadcrumbs- also known as Italian seasoned.
  • Long grain rice- Basmati rice is my go-to variety no matter what recipe, I’m making but any long grain rice will work.
  • Mushrooms- I use baby portabella mushrooms which are also known as cremini mushrooms. If you can’t find them, check out this article with recommended substitutes.
  • Beef stock- Use the low sodium version whenever possible, so you can control the salt content.
  • Heavy cream
  • Worcestershire sauce
  • Garlic and onion powder
  • Butter
  • Olive oil
  • All-purpose flour
  • Salt and pepper

While the ingredient list isn’t short, this recipe is easy to make. Most of the ingredients are inexpensive and commonly kept in the pantry.

INSTRUCTIONS

The recipe starts with making the Meatloaf Meatballs from scratch. The potato, onion and carrot are finely grated before combining with the beef, eggs, and breadcrumbs. Then meatballs can be formed.

The meatballs can be cooked in one of two ways, in the oven or on the stove. Cooking on the stove will yield a crisper exterior while cooking them in the oven is less messy and less time-consuming. The meatballs are really delicious either way.

Once the meatballs have been cooked, the gravy is prepared. Check out my Perfect Basmati Rice post for tips on how to make foolproof long grain rice. Just be sure to omit the Sazon for this recipe.

overhead view of Poor Boy Supper or meatballs covered in a mushroom gravy over white rice

The mushroom gravy is so simple. Browning the mushrooms properly is the most important step in making the gravy. Make sure the mushrooms are golden brown before adding the flour and beef stock.

Once all of the elements are prepared, the dish is ready to serve, or it can be stored in the fridge for up to 3 days before reheating and serving.

SUBSTITUTIONS

There are a few different substitutions you could make to Meatloaf Meatballs with Rice depending on what you’re trying to accomplish.

  • Ground turkey or chicken can be substituted for beef but note that the texture of the meatballs may differ from the beef variety.
  • Condensed Cream of Mushroom Soup can be used in place of the making the mushroom gravy from scratch. Heat the condensed soup with enough liquid to reach the desired consistency. Beef stock or water will work for the liquid.
Poor Boy Supper or meatballs in a mushroom gravy over white rice served into two bowls with gold forks

EQUIPMENT

There is no special equipment required to make this recipe. I recommend using a cookie scoop for even meatballs, but it’s not required.

stainless cookie scooper with a purple plastic handle

STORAGE

You have two options for prepping and storing Meatloaf Meatballs. If you’re making the meatballs ahead of time, I recommend cooking them fully before storing them in the fridge or freezer. They will keep for up to five days in an airtight container in the fridge before serving with the rice and gravy.

Alternatively, you can freeze the cooked meatballs. Be sure you allow the meatballs to fully cool to room temperature before freezing.

Once the meatballs are cooled, arrange them on a sheet pan and place them in the freezer. Once the meatballs are frozen, transfer them to a plastic storage bag. They can be kept in the freezer for up the three months. Thaw completely before reheating.

You can also prepare the entire dish, including the rice and gravy, and store it in the fridge for up to 3 days before serving or the freezer for up to three months. Be advised that the rice will become quite soft if frozen.

TOP TIP

If you’re going to take the time to create your own mushroom gravy without condensed soup, don’t rush over the SUPER important step of browning the mushrooms. This article from Bowl of Delicious does a great job of detailing how to properly brown shrooms.

Brown your mushrooms right, or you might as well use the condensed soup shortcut outlined in the Substitutions section above.

MORE RECIPES YOU'LL LOVE

If you’re a fan of mushrooms, meatballs, or both, be sure to check out some of these other recipes on the blog.

Poor Boy Supper or meatballs in a mushroom gravy over white rice served into two bowls with gold forks
Print Recipe
5 from 6 votes

Meatloaf Meatballs and Rice with Mushroom Gravy

Meatloaf Meatballs and Rice with Mushroom Gravy combines the flavors of meatloaf and rice with gravy for a delicious dinner that can be made ahead or served right away.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Servings: 6

Ingredients

  • 1 russet potato small
  • 1 onion small
  • 2 carrots
  • 1 lb ground beef, 90/10
  • 1 egg
  • ¾ C seasoned breadcrumbs
  • 2 teaspoon salt divided
  • 1 teaspoon ground black pepper divided
  • 3 cups cooked long grain rice
  • 8 oz cremini mushrooms also called baby portabella
  • 2 C beef stock
  • ⅔ C heavy cream
  • ½ teaspoon Worcestershire
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 Tb butter
  • 2 Tb olive oil
  • 2 Tb flour

Instructions

  • Preheat oven to 350 degrees. 

To prepare the meatballs:

  • Peel carrots and onion. Grate carrot, onion, and potato. Add to a mixing bowl with ground beef, breadcrumbs, egg, 1½ teaspoon salt and ½ teaspoon pepper. Mix well with hands until combined. Use a cookie scoop or hands to divide into golf ball-sized portions.

To cook the meatballs on the stovetop:

  • Add 2 Tb of olive oil to a pan over medium heat. Add meatballs in batches to pan to sear. Turn them over after 2-3 minutes. Leave on the second side for 2-3 minutes. Reduce heat to medium-low and continue cooking meatballs until they are cooked through (about 10 minutes), stirring occasionally to avoid burning.

OR to cook the meatballs in the oven:

  • Place the prepared meatballs on a sheet pan. Bake at 375° for 20 minutes, turning each meatball over halfway through cooking.

To make the mushroom gravy:

  • Wipe any visible dirt from the mushrooms with a dry cloth. Dice into ½-inch pieces.
  • Add 2 Tb of butter to a saucepan (if you cooked your meatballs on the stove, you can use the same pan). Add diced mushrooms, stir to evenly coat in oil and leave undisturbed for 2-3 minutes. Stir and repeat for another 2-3 minutes or until mushrooms are golden brown.
  • Add 2 Tb of flour to mushrooms and cook, stirring constantly, for about 1 minute.
  • Add beef stock and bring to a boil over medium-high heat. Boil for about 5-7 minutes or until thick enough to coat the back of a wooden spoon.
  • Add the heavy cream and bring back to a boil. Season with ½ teaspoon salt, ½ teaspoon pepper, garlic powder, onion powder and Worcestershire. Boil for another 5 minutes, stirring constantly. Turn off heat.
  • You can serve right off the stove or make this meal ahead. If serving right away, top rice with meatballs and gravy and enjoy.

To make ahead:

  • Cover the bottom of a large casserole dish with the cooked white rice. Top with meatballs and then cover in sauce. Coverly the dish tightly with plastic wrap or foil.
  • Place in the fridge until ready to reheat. This casserole can be kept in the fridge for up to 5 days prior to cooking.
  • When ready to cook, preheat the oven to 350 degrees. Cover the casserole loosely with foil and place in the oven for about 30 minutes or until warmed through.

FREQUENTLY ASKED QUESTIONS

Can the recipe be made ahead of serving?

Yes. The meatballs can be cooked ahead of time and kept in the fridge or freezer. Alternatively, the whole recipe can be completed and kept in the fridge for up to 5 days. Check out the post for more details.

Do I have to use ground beef?

No, the meatballs can be made with ground turkey or ground chicken.

Do I have to make the mushroom gravy from scratch?

Condensed cream of mushroom soup thinned out with water or stock can be substituted, but the mushroom flavor won't be as strong as it is in the homemade gravy.

Cantaloupe and Prosciutto Pizza

by 1 Comment

a rectangular shaped pizza with cooked meat and an abundance of fresh greens

This pizza was a completely unexpected gift from the farmers' market. The combination of intoxicating sweetness from perfect summer cantaloupe combined with the delicate saltiness of prosciutto is enough to make me weak at the knees. Then you hide a lovely layer of cream cheese underneath it all. It’s almost too much to take!

There are very few things in life that I don’t like to eat. If you’re curious, salmon and blue cheese are the two things in life that I try to avoid. I realize this makes me totally basic in a lot of ways, but I can’t get down with either. Cantaloupe used to be the third item I would include in my dislikes, until today.

You see as I was standing in line waiting to check out at the market, my arms and bags already filled with a vast array of fruits and veggies, my nose caught wind of something that smelled inexplicably good. I can’t even explain the scent except that it was overwhelmingly sweet and somewhat floral with a unique tropical quality.

eight rectangular slices of pizza garnished with fresh greens and pieces of thinly sliced prosciutto

I probably looked straight crazy, but I let my sniffer lead the way, crossing tables of watermelons, then peaches and lastly, cantaloupe. AH-HA! It was the cantaloupe. But how could that be? I despise cantaloupe. I turned around and started to walk back off, but it was like that smell was pulling me back. I just couldn’t resist and turned back to grab one.

As the scent filled my car on the way home, I tried to dream up what the f**k I was I going to do with this cantaloupe. I’d never enjoyed it. I suddenly recalled a honeydew melon and prosciutto pizza I had once that blew my mind. I couldn’t remember the exact ingredients, but I could recall that the classic combination of melon and prosciutto paired with salty cheese and peppery greens was like heaven.

So, I set off to try to recreate that flavor profile, and boy did I ever nail it on this one! This pizza may sound downright weird to some of you, but I guarantee it will be one of the most well-balanced slices of pie you’ll ever try and come on…pizza with cream cheese as the sauce can’t be bad.

a small ball of uncooked dough in a large metal bowl
A ball of uncooked pizza crust dough in a large stainless steel bowl
A rectangle of uncooked, scored, flat dough on a rectangular baking sheet

It’s also just lovely to look at. This pizza is a reason to like cantaloupe if you’ve never really cared for it, and if you already love cantaloupe then run, don’t walk, to get what you need to make this pizza. Let me know if this little slice of adventure delighted you like it did me.

a black board holding two rectangular slices of pizza topped with fresh green arugula
a rectangular shaped pizza with cooked meat and an abundance of fresh greens
Print Recipe
5 from 1 vote

Cantaloupe and Prosciutto Pizza

The classic combination of salty prosciutto and ripe cantaloupe on a layer of crisp crust covered in a cream cheese based sauce and topped with peppery arugula
Prep Time30 minutes
Cook Time20 minutes
Rising Time2 hours
Total Time50 minutes
Course: Main Course
Cuisine: American
Servings: 4

Ingredients

Pizza Crust

  • 2 C flour
  • 1 teaspoon instant yeast
  • ¾ C water
  • ½ teaspoon sugar
  • 1 teaspoon salt
  • ½ teaspoon herbs de Provence*
  • 1 teaspoon olive oil

Sauce

  • 4 oz cream cheese room temperature
  • ½ c shaved parmesan cheese
  • 1 Tb parsley
  • 2 Tb heavy cream

Toppings

  • ¼-1/2 cantaloupe depending on size
  • 1 oz prosciutto thinly sliced
  • 8 oz or 1C grated mozzarella cheese**
  • 2 Tb butter
  • ¼ teaspoon garlic powder
  • pinch Italian seasoning
  • red pepper flakes to taste
  • 8 basil leaves
  • 1 C arugula
  • 1 Tb red wine vinegar
  • 1 Tb olive oil
  • salt and pepper to taste

Instructions

To make crust:

  • Fit mixer with a hook attachment. Combine ¾ C warm water with yeast and sugar in a large mixing bowl. Stir to thoroughly combine. Let sit for about 5 minutes. Add 1 C of flour before turning it on so you don't end up covered in flour. Turn on the mixer. Once somewhat mixed, add 1 teaspoon salt and herbs de Provence. You don't want to add the salt directly to your yeast mixture as salt can kill the yeast.
  • Add 2nd cup of flour. If the weather is particularly dry, then you may want to use more like 1 and ¾ C total but generally, 2 cups is about right, You can always add a little more water if the mix is too dry, but wait at least a couple of minutes into mixing before making that decision. It will take some time for the dough to come together. Mix well on low until totally combined. Increase mixer speed to medium-low and allow the machine to work the dough for about five minutes to increase the gluten content or the chew of the final product. 
  • Turn off mixer and remove the dough ball from hook. Shape into a round ball with the least amount of handling possible. Add 1t olive oil to your bowl and smear all over. Add dough back to the bowl. Cover with dish towel and put in a warm place for 1-2 hour or until the dough has approximately doubled in size.
  • Put a sprinkle of cornmeal on a baking sheet or pizza stone. Flour your counter or other surface for rolling out well with a few tablespoons of flour. Turn dough out onto the surface. Sprinkle rolling pin and top of dough with flour to avoid sticking. Roll out to ¼-inch thickness. The size of the rolled out dough should approximately fill a standard baking sheet. 

To make pizza:

  • Preheat oven to 450 degrees. Dock or poke small holes in the crust with a fork to prevent bubbles in the dough. Par-cook pizza crust for 5 minutes.
  • Combine cream cheese, heavy cream, shaved parmesan, parsley, and salt and pepper to taste. Mix well and set aside. Cut cantaloupe in half and seed. Slice thinly into half-moons using a mandolin if you have one. Shred 1 C mozzarella cheese from the block using the large grate side of the box grater.
  • Remove pizza crust from the oven and smear with cream cheese mixture in an even layer. Next evenly cover the pizza with cantaloupe slices. Sprinkle pizza with ¾ C mozzarella, reserving remainder for on top of prosciutto. Separate layers of prosciutto and place across the pizza in small bunches. You don't want to lay the prosciutto totally flat. Top with remaining ¼ C mozzarella.
  • Bake for another 18 minutes or until golden brown. Melt butter in a small microwave-safe dish. Add ¼ teaspoon garlic powder, a pinch of Italian seasoning and a pinch of salt. Mix to combine. Dress edges of pizza (where there are little to no toppings) with garlic butter mixture. Also, top entire pizza with red pepper flakes to taste. Bake for an additional 5 minutes. Remove from oven. Cut into 8 slices by splitting first down the long side of the pizza then cutting each half into 4 even pieces.
  • Tear basil into pieces and mix with arugula in a small bowl. Dress arugula with 1T red wine vinegar and 1 Tb olive oil and a sprinkle of salt and pepper. Top pizza with arugula. Slice and serve!

Notes

*Herbs de Provence is a regular in our pantry, but if you don't have it handy Italian seasoning would be a great substitute. You can even omit the addition of herbs to the crust without totally changing the crust, but it does add a nice extra bit of flavor.
**I always prefer to grate my cheese from the block. The kind you buy already shredded is coated in starch to prevent it from sticking together during transit which makes the cheese not quite as melty and gooey as cheese straight from the block. It's an extra step that is so worth it, but feel free to use the pre-shredded kind if you prefer.

Buttermilk Biscuits

by 5 Comments

buttermilk biscuits on a sheet pan sitting on a cooling rack

Who doesn’t love a buttery, fluffy, melt-in-your-mouth biscuit? Whoever they are, these people are not my people. Though I grew up primarily on my mom’s yeast rolls and my mammaw’s cornbread, my history with biscuits runs deep.

This recipe is the result of hours of research and development and is, in my opinion, the best biscuit recipe out there. I tried every combination of butter versus shortening, low gluten flour versus everyday all-purpose, buttermilk or plain milk, etc.

Buttermilk Biscuit dough rolled out on a floured work surface with some biscuits stamped out and placed on a sheet pan

The list of small tweaks that an individual makes to their biscuits can be endless, and the recipe that follows is the product of tons of testing.

pile of Buttermilk Biscuits on a pink and white linen with three different jams in the background

I love to make biscuits and have tried many recipes over the years. This one is by far the easiest and most delicious. Everyone always focuses a great deal on “don’t overwork the biscuits” in a recipe.

three Buttermilk Biscuits stacked on top of each other

You should never work or knead a biscuit dough for very long, but you also don’t want to be so dainty that everything isn’t totally combined. A little bit of working the dough ensures your biscuits have a nice chew and don’t crumble upon contact with a butter knife.

One taste of these biscuits and you'll be totally hooked on homemade instead of the canned variety. Let me know what you think of the recipe!

baked Buttermilk Biscuits on a sheet pan sitting on a cooling rack with flour sprinkled across a dark background

Helpful Utensils

metal pastry blender

Pastry Blender

A pastry blender is such a great tool for the beginner, or hell even an expert baker. I think the biggest benefits of using a pastry blender instead of your hands are that it accomplishes the job faster and you reduce the amount of heat you apply to the pastry. Generally speaking, keeping pastry or pie crust cold helps make for a better end product. I use my pastry blender all the time for biscuits, pie crusts, crumb toppings, and loads of other pastries.

metal biscuit cutters splayed out and tapered in size

Round Biscuit/Cookie Cutter Set

A sharp biscuit cutter helps seal the edges of your biscuits as you cut them which results in a better rise. I know it sounds kooky, but it's one of those unspoken rules of biscuits. Use a sharp edge and don't twist as you press down. I like to have a variety of sizes of cutters to use so I have plenty of choices depending on what I'm making and who I'm serving to. This set has 12 different options in an easy-to-store set.

three Buttermilk Biscuits stacked on top of each other
Print Recipe
5 from 1 vote

Buttermilk Biscuits

Buttery biscuits with enough structure to make a biscuit sandwich but soft enough to melt in your mouth. Made with plenty of butter and buttermilk, these biscuits are decadent and delicious. Smother them in gravy or a smear of jam, any way you have them, they're an amazing breakfast or brunch item.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Servings: 16 3-inch biscuits

Ingredients

  • 2.5 C butter or 5 sticks
  • 5 C flour
  • 2 Tb + 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 Tb sugar
  • 1 Tb salt
  • 2 C buttermilk

Instructions

  • Preheat oven to 425 degrees. Prepare a baking sheet by placing 1 Tb of butter on the pan and rubbing all over including on the sides with a paper towel. You can bake your biscuits in a cast iron pan for extra browning and crispness.
  • Mix dry ingredients well with a whisk to aerate in a large mixing bowl. Set aside. 
  • The temperature of your butter is essential to the success of your biscuits. The butter should be cold straight from the fridge just before cutting. Cut butter into 4 pieces lengthwise and then dice into ¼ inch pieces. 
  • Using a food processor or pastry cutter, cut butter into dry ingredients until the mix resembles pea-sized crumbles. If I'm making a half recipe, then I usually use a pastry blender, but for the full recipe, I use a food processor just to save a little time and keep the butter as cold as possible. Unless you have a huge food processor you'll likely have to work in batches. Don't stress too much about getting exactly half each time. Just eyeball half the dry and half the butter, pulse, toss into large mixing bowl and repeat.
  • Remove buttermilk from the fridge and add to butter mixture.  Make sure your buttermilk is cold, straight from the fridge. First, stir with a strong rubber spatula or wooden spoon just until mixture comes together. Once the buttermilk is absorbed, ditch the utensils and bring the dough together with your hands in the bowl. Don't worry the dough will seem like a mess at first but as you work it, the heat of your hands will help bring it together.
  • Flour your work surface and place the dough on top. Start by bringing the dough together and then fold the dough onto itself once, press down with your hands, turn the dough 90 degrees, and fold onto itself one last time. This ensures you get all the flaky layers of your dreams.
  • Top the dough with additional flour and dust the rolling pin. Roll out to 1.5-inch thickness at a minimum. Do not roll the dough out any thinner than 1.5-inch or you won't get the fluffy biscuits you envisioned. 
  • Cut biscuits with a 3-inch or 2-inch. A mason jar or cup works fine, but a sharper edge is preferred. When you cut the biscuits, cut straight down without turning the biscuit cutter to improve the rise of the biscuit.
  • Place biscuits on the prepared baking sheet and immediately bake for 20-25 minutes. You never want to set the biscuits aside for any length of time before baking as the magic of your leavening agents, baking powder and soda, will fade over time. Remove from the oven when golden brown all the way across the top.

Notes

Cleanup is made much easier with a bench scraper. If you roll out the dough on your countertop and try to clean it up with any type of damp cloth, you'll have an even bigger mess on your hands. A bench scraper can quickly clean all the stuck-on dough.

Chicken Spaghetti from Scratch

by 13 Comments

a bowl of Chicken Spaghetti or spaghetti noodles covered in a mushroom cream sauce with chicken, onions and peppers and topped with melted cheddar, breadcrumbs, and crispy jalapenos

When it came to deciding on the very first recipe to blog about on Cooking and Cussing, there was only one obvious choice: Chicken Spaghetti. Chicken Spaghetti and I have shared a very long relationship. It is hands down the dish I associate most with my childhood and feelings of comfort. In my opinion, there is nothing more soul-satisfying than this cheesy, creamy casserole filled with chunks of chicken, peppers, onions, and mushrooms.

In fact, my mom made Chicken Spaghetti so often that my sister grew an aversion to it. My mom started working on a Ph.D. program shortly after my parents split up. Our schedules were hectic so she often prepared make-ahead meals for my sister and me to ensure we had homemade dinner. Chicken Spaghetti was a regular visitor to our fridge typically with a post-it stuck to the top with instructions to

“Bake at 350 for 1 hour. Love, Mom”

with “Mom” signed with a heart as the “o” like she always did. I never tired of this classic casserole. In fact, it was a recipe I relied on in my early days of adulting.

I can remember in my first few months after college, I was living on my own for the first time in Houston, TX. After having a terrible day at work there was only one thing I wanted to eat. My mom had given us a small recipe book for Christmas a couple of years prior, and in that book was the beloved family favorite. The taste of those perfectly simple spaghetti noodles coated in a creamy, savory sauce with bits of chicken and cheese throughout just made everything else slip away into oblivion.

Since that time, I have refined the recipe for Chicken Spaghetti quite a bit. I no longer use the canned cream of mushroom soup that my mom’s original recipe called for. That’s not because I think condensed soup is total shit. It’s more that I love mushrooms so much that I really want to taste, to chew on my mushrooms. I’ve made mushrooms more of a star in my recipe instead of the supporting cast role they played before.

I’ve personally made Chicken Spaghetti so many times that I no longer require a recipe or a grocery list. If I’m looking for a quick taste of home, I can go through the grocery store almost blindfolded, grabbing everything I need and prepare it without breaking a sweat or even thinking much.

bowl of Chicken Spaghetti or spaghetti noodles covered in a mushroom cream sauce with chicken, onions and peppers and topped with melted cheddar, breadcrumbs, and crispy jalapenos

I can’t promise that you won’t have to think a little bit to prepare this recipe the first time, but I do feel confident it will become a regular family favorite on your dinner table. As already implied, this casserole is a great make-ahead dish. You can make it up to five days in advance and keep in the fridge. Mondays (really any damn day of the week that requires trudging through the woes of work) are infinitely better knowing that this casserole is waiting for you to throw in the oven and do whatever you do to unwind for an hour.

two bowls of Chicken Spaghetti or spaghetti noodles covered in a mushroom cream sauce with chicken, onions and peppers and topped with melted cheddar, breadcrumbs, and crispy jalapenos

Just follow the recipe up to covering the casserole with cheese and the topping, cover tightly with foil and leave in the fridge until you’re ready to bake. If you top with panko and the other crunchy bits before refrigerating, they will lose all their punch and crunch. When you’re ready, pull the casserole out and let sit at room temperature for approximately 30 minutes to take the chill off. Top with shredded cheese and topping prior to baking. Follow the instructions below to prepare.

I hope this recipe fills your tummy and provides you with all the feels of a family dinner. Please leave any questions or feedback below. I can’t wait to hear what you think!

Helpful Utensils

nutmeg grinder with a whole nutmeg inside

Nutmeg Grinder/Storage

Fresh nutmeg has a lovely mild flavor that you really can't compare to the kind you buy already ground. Whole nutmeg will keep in the freezer for up to 3 years!

metal pasta fork/spaghetti spoon

Spaghetti Spoon

Serving spaghetti with a regular spoon is a real messy task. A spaghetti spoon makes it so much easier!

a bowl of Chicken Spaghetti or spaghetti noodles covered in a mushroom cream sauce with chicken, onions and peppers and topped with melted cheddar, breadcrumbs, and crispy jalapenos
Print Recipe
5 from 2 votes

Chicken Spaghetti from Scratch

Chicken Spaghetti is American comfort food at its best. This recipe removes the condensed soup and replaces it with a homemade sauce from cream and chicken stock. There are also tons of veggies in this version so this make-ahead casserole is a complete meal all by itself and a definite family favorite!
Prep Time40 minutes
Cook Time1 hour
Resting Time10 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: American
Servings: 8 servings

Ingredients

  • 1 lb boneless skinless chicken thighs
  • 12 oz mushrooms (8oz cremini + 4oz shitake)
  • 1 poblano
  • 1 yellow onion
  • 1 red bell pepper
  • 5 Tb butter
  • 3 Tb olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 5 sprigs of thyme or 1 teaspoon minced
  • pinch fresh ground nutmeg*
  • ½ pack spaghetti
  • 1 C heavy cream
  • 2 C chicken stock
  • 2 Tb flour
  • 2 C grated colby jack cheese**
  • ½ C panko breadcrumbs
  • ½ C crispy jalapenos or onions (optional***)
  • 2 teaspoon salt
  • 1 teaspoon pepper

Instructions

  • Preheat oven to 375 degrees. Prepare 9x13 or large round casserole dish with baking spray.
  • Prepare a baking sheet with foil. Season both sides of chicken thighs liberally with salt and pepper. If you're not a fan of dark meat chicken, you can substitute with chicken breasts. If using chicken breasts, drizzle with ½ teaspoon olive oil per side prior to seasoning. Bake 20 minutes. Set aside to cool. 
  • Lower oven heat to 350 degrees. Bring a large pot of salted water to a boil. Add spaghetti and cook to package instructions. Drain and pour into large mixing bowl. Coat with 1 teaspoon of olive oil to keep pasta from sticking together. 
  • While pasta is cooking, wet a paper towel, ring out well and wipe mushrooms to remove any apparent dirt. You never want to rinse mushrooms under running water. They are like little sponges that will just absorb water which will prevent proper browning. 
  • Heat a large saucepan with 2 Tb olive oil and 1 Tb of butter over medium-high heat until the oil begins to ripple. A ripple in the oil means it is getting close to smokin' hot.
  • Add mushrooms, stir to evenly coat in oil then leave undisturbed for 2-3 minutes until you smell nutty browning 'shrooms. Stir, spread out and again, leave undisturbed for 2-3 minutes. Leaving the mushrooms alone allows them to brown which is essential to their flavor. Browned mushrooms = delicious mushrooms. 
  • Once browned, remove from heat and pour into bowl with pasta. Season with ½ teaspoon salt and ½ teaspoon pepper. You never want to season mushrooms with salt prior to browning. If you do, the mushrooms will release their liquid and steam instead of sear. 
  • While the mushrooms sear, dice poblano, red bell pepper, and onion into ¼ inch dice. Heat 1 Tb olive oil and 2 Tb butter in the same pan used for mushrooms over medium-high heat. No need to wipe clean. Once the oil is hot, add the diced peppers and onion. Stir to coat evenly in oil and leave undisturbed for 2-3 minutes.
  • Once veggies have softened, add 2 Tb of flour and stir continuously until flour starts to cook or about 2 minutes. You will know it's time to add the chicken stock when there is no visible flour in the pan. 
  • Slowly add 2 C chicken stock and cream to butter and flour, scraping the bottom of the pan well to lift all flour and browned bits. That's where all the flavor is! Once you've added the stock, season with 1 teaspoon salt and ½ teaspoon pepper, garlic powder, onion powder, thyme, and fresh nutmeg.
  • Bring the sauce to a boil. Reduce heat to medium and simmer until thick or about 5-7 minutes. Once the sauce has thickened, add any accumulated juices from the resting chicken and the sauce to prepared noodles and stir to combine well. 
  • Dice cooled chicken into small bite-size pieces. Fold 1 C grated cheese and diced chicken into pasta and sauce. Mix well. 
  • Pour the entire mix into a prepared casserole pan. STOP HERE IF YOU'RE PLANNING TO COOK AT A LATER TIME/DATE. Cover with plastic wrap and place in the fridge if you're making the recipe ahead of time. 
  • Melt 2 Tb butter in a microwave-safe small bowl. Combine with ½ C panko. Chop the crispy jalapenos/onions if you're using into a fine consistency similar to the panko. If you leave any large pieces, they will brown too quickly in the oven. Stir the finely chopped crumbs into panko. Top casserole with remaining 1 C grated cheese then panko mixture. Season with a sprinkle of salt and pepper over the top.
  • Bake at 350 degrees for 1 hour. Remove from oven and allow to rest for 10 minutes before serving. 

Notes

* Fresh nutmeg has almost no comparison to ground nutmeg. I don't mind the pre-ground kind for baking, but for adding to a white sauce, there is nothing like freshly grated. You can find whole nutmeg with the other spices at the store. Keep it in the freezer to extend the shelf life to a couple of years. Use a fine Microplane to grate or checkout the link above to purchase the nifty storage container and grater that I have.
** I always prefer to grate my cheese from the block instead of buying the stuff that's already grated for you. There's nothing wrong with the latter if you're in a hurry, but they apply a starch to the grated cheese so it doesn't clump during transit that changes the way it melts. When you grate it at home from the block, cheese is melty and ooey-gooey just like it should be.
*** The crispy onions and jalapenos I mentioned here are French's or the same kind you add to the top of classic green bean casserole during the holidays. I think the jalapenos bring a little punch to the topping, but crispy onions would be equally good and a bit more kid-friendly. You can also make the topping out of just buttered panko if you'd prefer. Use 1 C of panko if you're not adding crispy jalapenos or onions.

Why Cooking and Cussing?

by 2 Comments

Hailey cutting vegetables on a wooden cutting board in her kitchen

For anybody who knows me well, there is absolutely no question of how the name “Cooking and Cussing” came to be. I have always been known for my love of all things food and cooking and my skills when it comes to accenting everyday conversations with colorful language. When my sister, Whitney, recommended the name while we were brainstorming, it just seemed like the perfect embodiment of me.

Honestly, how many kids do you know before hitting puberty who

  • win a children’s recipe contest in the local newspaper but then also….
  • yell out “f**k!” when accidentally sending a straw through the bottom of a Styrofoam cup while on a road trip?

Both are very much true stories. That was the first time I remember ever using the word f*ck. I’m not even sure where I first heard it or why it was the word that popped into my head at that moment in time, but it came to me more naturally than any other exclamation could have.

As iced tea spilled all over my lap, my sister Whitney was dumbfounded that my dad seemingly wasn’t mad that I had used the word. In fact, his reaction would indicate that it sort of felt natural to him as well. I’m pretty sure he chuckled. And from that point forward I continued to hone my craft of cussing while also starting to spread my baby cooking wings.

While most kids were submitting recipes for decorated sugar cookies, I took the recipe contest in the Corpus Christi Caller Times much more seriously. I prepared a recipe for pan-seared chicken and squash taking cues from my mom’s pan-fried chicken and my mammaw’s sautéed squash. When I won, I thought this is it. I’m totally the next Food Network celebrity in the making.

a newspaper clipping with a picture of Hailey at age 11 and her award winning Chicken & Squash Delight recipe written below

And so began my love affair with both cooking and cussing. From early childhood, I have so many memories of my loved ones cooking and cussing. I don’t want to imply that my parents or grandparents cussed like sailors around us as children, but there were always those brief unfiltered glimpses of your parents that you caught when they didn’t know you were watching.

Some of my earliest memories of the kitchen are from my mammaw, who everyone called Fritzi. I am the spitting image of her both in personality and appearance. She passed away in 2020 at the age of 98 years young. After my mom, she was easily the most influential woman in my life, and I am privileged to have had her as the matriarch of my family for so long.

Elderly female smiling with her hands on a table

Despite what she might have said, Fritz could lay down some serious profanities only to turn around and answer the ringing house phone with the most demure southern, “hellllloooo," her lips forcefully pursed to ensure she sounded like she was smiling.

My mammaw was a classic southern cook. She made almost everything from scratch, but nothing was overly complicated or fussy. Whitney and I would spend a couple of weeks every summer with Mammaw and Pawpaw in the sticks of far east Texas. Every supper, or what most people would just call a big ass lunch, was served with a side of cornbread baked in a heavily buttered cast iron skillet.

Hailey cutting vegetables on a wooden cutting board in her kitchen

I can vividly remember memories of my Mammaw preparing supper every day as Pawpaw worked outside in the heat of Texas summer taking care of various honey-dos. We knew the food was ready when we could hear Mammaw hollering at Pawpaw to “put your damn shirt on before coming to my dinner table.”

Cussing over cornbread and the belly laughs it always gave Whitney and me are some of my favorite childhood memories.

Cussing in the kitchen was not limited to just my mammaw. She passed her proficiency with profanity down to her son or my dad. My mom was the primary cook in the house, but my dad was the grill master when it came to our barbequing needs.

Adult man in a black suit walking with young adult female in a wedding dress

Being the somewhat difficult child I was, I demanded there not be a fleck of black pepper on any of my food. I know with certainty my dad did some serious cussing as he pulled flecks of pepper from my hamburger patties and barbeque chicken drumsticks.

My mom really hid her pension for more mild cusswords quite well. There would be an occasional "shit" or "damn it" that would slip mostly when she spilled something or burned herself, but what I really got from my mom is my love of cooking.

Now she would tell you that I came by that interest all on my own because in some ways I did take more of an interest in unusual cuisine or the ambiance at a restaurant than a normal kid, but the fact is my passion for cooking would never be what it is today if my mom hadn’t endlessly encouraged me.

Two adult women, one in a wedding dress holding a bouquet and the other in a navy dress

While putting herself through both a master and a Ph.D. program, she would often come home to my latest experiment in the kitchen which almost always meant an enormous mess. She never tried to make me stop and instead always pushed me to try new things, even when I attempted to make pasta from scratch and had eggs and flour all over everything that would stand still in her kitchen. 

All of these memories are the foundation of what brought me here today. By naming this blog Cooking and Cussing, I am setting the intention to be completely honest about who I am and what I love. I can’t wait to start sharing all the cussworthy recipes that make up the fabric of my life. I hope you enjoy them.

Hailey wearing a green shirt with pink flowers and holding a tri-colored corgi

Please be sure to leave your questions or comments in the comments section below. Any feedback on what you’d like to see from Cooking and Cussing in the future would be so valuable! Thanks in advance for sharing your thoughts.

About Gus

by 4 Comments

Gus at Hailey's feet

Hi guys! My name is Gus, and I live in Oklahoma City with my awesome pseudo-mom and my brother, Hank. I was born on Valentine’s Day 2018 and accordingly am a total lover boy.

I love to help my mom in the kitchen. I try to always keep her feet warm by laying on top of them no matter how many times she moves. I also help keep the floors tidy. When she drops crumbs, I’m on it! Mom and I worked on a list of the ten things you should know about me. Check them out below.

1. I love to spend time in the kitchen. I always want to be a part of whatever is happening particularly if there’s tinfoil involved. Don’t ask me why, but as soon as I see that box of tin foil I can hardly contain my enthusiasm.

Gus at Hailey's feet

2. If I had to pick a second favorite place in the house, it would easily be the bathroom and not for the usual canine habit of drinking out of the toilet. I love to shower and splash my face with water.

3. My best friend is my little brother, Hank. He is so much fun! You can learn all About Hank one his own bio post.

Two corgis- one a small light brown puppy and the other is a full grown black dog

4. Like most of my corgi friends, I have TONS of energy. I love to snuggle, but when it’s time to play, get the hell out of my way! I like to work on my fitness by doing what Mom calls “zoomies” (Google if you’re not familiar) all through the house. Sometimes I envision an imaginary agility course as I whip around the corners.

5. I live for meeting new people even if those new people are complete strangers who just happened to make brief eye contact with me at the hardware store. If you look at me, we’re besties.

6. I never get tired of being the center of attention. I even get a little jealous when others hug and don't include me.

black corgi looking off into the distance

7. I hear an awful lot about my butt from my parents. I’m too modest to discuss my own booty so I have allowed Mom to chime in here.

“Pretty much everything Gus does becomes hilarious if you’re watching him from behind. There are tons of gifs on the internet about the glory that is the corgi booty, but seriously they’re the f**king best. He constantly looks like he’s strutting and even his little back legs amuse me. We affectionately call them his drummies.”

8. I speak my own language. I know, I know…every dog thinks they can communicate with their human, but really, I use different noises to express myself. I really amp up my grumbles and sad whines when I’m in trouble. I also like to bark like a madman at anything…motorcycles, trash trucks, cyclists, joggers….hell, really anything that moves.

9. Like humans, I’m also most comfortable laying on my back. I love to sleep right next to Mom on my back with my tiny little legs in the air like I just don’t care.

Black corgi laying on his back on a rug

10. Not to brag, but the best thing about me is my gusto for life. Humans seem so serious sometimes. I like to bring the fun to everything I do! It was great meeting all of you. I’m sure we’ll be seeing each other a lot more. Be sure to check me out at #okcpartygus on Instagram.

Mom said she wanted to add one more thing… Gus is the happiest little dog I think I’ve ever met. He always looks like he’s smiling. He brings endless enthusiasm to even the most repetitive of tasks and constantly reminds me to lighten up and enjoy life.

A tri-colored corgi sitting on a wooden step

Gus was an important catalyst in the creation of Cooking and Cussing. I’ve always loved to cook and wanted to find a way to share it with the world. Gus inspired me to take the simple pleasures of my life and turn them into something much bigger than I thought possible.

You can find more updates on Gus on Instagram at #okcpartygus or by following @cookingandcussingblog.

About Hailey

by 2 Comments

Hailey wearing a crocheted red top and a Dia de los Muertos themed apron

Hello world! I’m Hailey and welcome to my blog where you’ll find cuss-worthy recipes for scratch-made comfort food with modern revisions when needed. I’m so glad you’ve found Cooking and Cussing and hope you enjoy reading it as much as I enjoy creating it.

My memories are filled with images of loved ones cooking and cussing that inspired the name of this blog. Take a look at my very first blog post titled Why Cooking and Cussing for more on those memories.

My use of cuss words comes only from a place of exuberance. I do have a foul mouth so cussing certainly isn’t reserved just for the kitchen. But generally, I use curse words to convey my enthusiasm, and I’m a very excitable character.

I have a corgi named Gus that is the most lovable little dude you could imagine. Learn more about him at About Gus. You can also see more corgi antics on my Instagram @cookingandcussingblog or #okcpartygus.

A tri-colored corgi sitting on a wooden step

Many of my recipes are also kid-tested and approved despite the fact that my kid is the four-legged furry variety. My sister blessed me with two amazing nieces that are such a blast! I get to cook dinner for them every week, and I often try out new recipes, particularly those that are perfect family meals, to get their feedback.

Two young girls posing with adult woman

There are so many other family and friends that I wish I could introduce here, but I know they will be a part of the larger story that is Cooking and Cussing. Thanks for stopping by, and I hope you’ll be back to see how this story develops.