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BLT Croissant Breakfast Sandwich

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This BLT Croissant Breakfast Sandwich Recipe is a brunch-worthy twist on the classic BLT, layered with fluffy scrambled eggs, creamy mayo, and served on flaky croissants.

Croissants layered with mayo, lettuce, scrambled eggs, and crispy bacon.

Ingredient Notes

  • Croissants: There's nothing quite like a buttery, flaky croissant. But this is also delicious on brioche, English muffin, or even ciabatta.
  • Mayo: I love to make this with my Homemade Avocado Oil Mayo, mixed with Garlic Basic Pesto, or Garlic Confit mixed in.
  • Bacon: The bacon adds the perfect smokey flavor and a nice crunch. You can also use turkey bacon, Canadian bacon, or sausage.
  • Lettuce: My favorite lettuce on sandwiches is butter lettuce, but you can use any lettuce you prefer. It is also delicious with a nice peppery arugula.
  • Tomato: These croissant sandwiches are delicious with a perfectly ripe, juicy tomato, but some other great options are roasted red peppers, Tomato Confit, or even avocado.
  • Eggs: For this recipe I chose to go with scrambled eggs, but they are also delicious with a perfectly gooey, yolky egg.
  • Milk or Cream: Adding a little bit of milk or cream to the scrambled eggs baked them light and fluffy.

How to make BLT Croissant Breakfast Sandwiches

Step By Step Instructions

STEP 1: In a skillet over medium heat, cook the bacon until crispy, about 8 to 10 minutes. Transfer the cooked bacon to a paper towel lined plate to drain excess grease. 

STEP 2: In a bowl, whisk together the eggs and the cream until smooth. Mix in a pinch of salt and pepper. 

STEP 3: Heat the butter in a nonstick skillet over medium-low heat. Once the butter is melted, pour in the eggs and let them sit for 15 seconds. Using a rubber spatula, gently stir, pushing from the edges towards the center of the pan. Continue to cook slowly, stirring occasionally. Remove from heat before they are fully set and let them finish cooking off the heat. 

STEP 4: While the eggs are cooking, lightly toast the croissant halves in a toaster oven, or in a skillet until golden brown and warmed through. 

STEP 5: Spread some mayo on each of the croissants. Layer with lettuce, scrambled eggs, bacon, and tomato slices. Top with other half of the croissant.

Recipe Tips and Variations

  • Add Cheese: This is delicious with extra sharp cheddar added. Some other delicious cheese options are provolone, havarti, gouda, or American.
  • Serving Suggestions: Serve with a side of hash browns and fresh fruit.
  • Spice it up: Add some sriracha mayo, sliced jalapeños, or hot sauce into the eggs when you are cooking them. Pepper jack cheese will kick things up a notch as well.
  • Smoked Salmon: Sub bacon with smoked salmon, add some sliced red onion, capers and fresh dill.
  • Make it vegetarian: Omit the bacon, and add smashed avocado, microgreens, cucumber, and green goddess dressing or an herby mayo.

Frequently Asked Questions

Can I freeze these sandwiches?

It's not ideal to freeze them due to the croissant fresh tomato and lettuce. But you can freeze cooked bacon and scrambled eggs separably for quick assembly.

What's the best way to keep these sandwiches from getting soggy?

Lightly toast the croissants and make sure to pat the tomatoes dry with a paper towel. Assembling right before eating helps also.

Other Recipes You Might Enjoy

REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #hungryfoodie on social! We love seeing what you are making. FOLLOW Hungry Foodie on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.

This recipe is just one of over 100 quick and easy recipes in my new cookbook - Simply Delicious. It's full of slow cooker, one pot, 30 minute, air fryer, and sheet pan recipes.

ORDER A COPY HERE
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Croissants layered with mayo, lettuce, scrambled eggs, and crispy bacon.

BLT Croissant Breakfast Sandwich

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kyndra Holley
  • Total Time: 20 minutes
  • Yield: 2 Servings 1x
Print Recipe

Description

This BLT Croissant Breakfast Sandwich Recipe is a brunch-worthy twist on the classic BLT, layered with fluffy scrambled eggs, creamy mayo, and served on flaky croissants.

Ingredients

Scale

Instructions

  1. In a skillet over medium heat, cook the bacon until crispy, about 8 to 10 minutes. Transfer the cooked bacon to a paper towel lined plate to drain excess grease. 
  2. In a bowl, whisk together the eggs and the cream until smooth. Mix in a pinch of salt and pepper. 
  3. Heat the butter in a nonstick skillet over medium-low heat. Once the butter is melted, pour in the eggs and let them sit for 15 seconds. Using a rubber spatula, gently stir, pushing from the edges towards the center of the pan. Continue to cook slowly, stirring occasionally. Remove from heat before they are fully set and let them finish cooking off the heat. 
  4. While the eggs are cooking, lightly toast the croissant halves in a toaster oven, or in a skillet until golden brown and warmed through. 
  5. Spread some mayo on each of the croissants. Layer with lettuce, scrambled eggs, bacon, and tomato slices. Top with other half of the croissant. 

Notes

  • Add Cheese: This is delicious with extra sharp cheddar added. Some other delicious cheese options are provolone, havarti, gouda, or American.
  • Serving Suggestions: Serve with a side of hash browns and fresh fruit. 
  • Spice it up: Add some sriracha mayo, sliced jalapeños, or hot sauce into the eggs when you are cooking them. Pepper jack cheese will kick things up a notch as well. 
  • Make it vegetarian: Omit the bacon, and add smashed avocado, microgreens, cucumber, and green goddess dressing or an herby mayo. 
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast Recipes

Nutrition

  • Calories: 550
  • Fat: 39g
  • Carbohydrates: 23g
  • Fiber: 2g
  • Protein: 20g

Follow Me on Instagram @kyndraholley

Avocado Feta Salsa

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This Avocado Feta Salsa is the perfect summer condiment. It pairs perfectly with just about any protein and comes together in minutes. Perfectly ripe avocados, juicy Roma tomatoes, tangy feta cheese, and a burst of Mediterranean flavors from artichoke hearts and capers. Tossed with lime juice, olive oil, salt and pepper. Try it as an appetizer, a refreshing side, or pile it on top of a grilled protein. 

A ceramic bowl with a salsa made of avocados, tomatoes, feta cheese, red onion, artichoke hearts, caper, and garlic.

Ingredient Notes and Substitutions

  • Avocado: Use an avocado that is ripe, but still firm - it should give slightly when pressed, but not feel mushy.
  • Roma tomatoes: Roma tomatoes are my favorite to use for salsa, but you can also use diced cherry or grape tomatoes. Alternatively, try roasted red peppers in place of the tomatoes. Try this Tomato Confit Recipe.
  • Feta: If you don't have feta, you can also use goat cheese, cotija, or even queso fresco.
  • Red onion: For a milder bite, use shallots or green onions.
  • Artichoke hearts: If you don't have artichoke hearts, you could swap in some hearts of palm or even zucchini.
  • Capers: In place of the capers, you can also use chopped green olives or Kalamata olives.

How to make Avocado Feta Salsa

Grilled shrimp on a skewer, nestled on top of a fresh avocado salsa.

Recipe Tips and Variations

  • Storage: Store leftovers in the refrigerator for up to 4 days. Press plastic wrap onto the surface of the salsa to prevent air exposure, and then cover with a lid.
  • Serving Suggestions: This is delicious served with Chili Lime Grilled Shrimp, Chili Lime Chicken, Chili Lime Flank Steak, or on tacos, spooned on sourdough (bruschetta style), or even just chips.
  • Make it a Meal: Toss it in with some quinoa, couscous, or rice and add a protein like chicken, salmon, or shrimp.
  • Add-ins: Add a handful of chopped fresh herbs like cilantro, parsley, or chives. A sprinkle of sumac or even Aleppo pepper adds complexity.
  • Make a Chips and Salsa Bar: Serve this salsa along with Pineapple Salsa, Grilled Corn Salsa, Instant Pot Queso Dip, and a variety of different types of chicks for a chips and salsa bar.
A grilled chicken breast, seasoned and sliced, served alongside salsa, cilantro and limes.

Frequently Asked Questions

What cheese can I use in place of feta?

Goat cheese, queso fresco, cotija, halloumi, parmesan, and mozzarella are all great substitutions.

What is the best tomato for salsa?

Roma tomatoes are the best for salsa as they are meatier and juicier.

Is this avocado salsa spicy?

As written, it is not spicy. But to add a little kick, you can add some finely chopped jalapeño, crushed red pepper flakes, or hot sauce.

How do I keep avocado from browning?

The lime juice helps, but if you are storing the leftovers, press plastic wrap onto the surface of the salsa to minimize air exposure.

Other Recipes You Might Enjoy

REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #hungryfoodie on social! We love seeing what you are making. FOLLOW Hungry Foodie on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.

This recipe is just one of over 100 quick and easy recipes in my new cookbook - Simply Delicious. It's full of slow cooker, one pot, 30 minute, air fryer, and sheet pan recipes.

ORDER A COPY HERE
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A ceramic bowl full of a salsa made with avocado, tomato, garlic, red onion, caper, artichoke hearts, and feta.

Avocado Feta Salsa

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  • Author: Kyndra Holley
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
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Description

This Avocado Feta Salsa is the perfect summer condiment. It pairs perfectly with just about any protein and comes together in minutes. Perfectly ripe avocados, juicy Roma tomatoes, tangy feta cheese, and a burst of Mediterranean flavors from artichoke hearts and capers. Tossed with lime juice, olive oil, salt and pepper. Try it as an appetizer, a refreshing side, or pile it on top of a grilled protein. 

Ingredients

Units Scale
  • 1 large avocado - peeled, pitted, and cubed (Save a lot of money on fresh produce)
  • 1 small tomato, seeded and diced
  • 3 cloves garlic, minced
  • ¼ cup chopped artichoke hearts
  • ¼ cup capers
  • ¼ cup crumbled feta cheese
  • ½ of a small red onion, finely chopped
  • 3 tablespoons olive oil (I use this brand) Code kyndraholley for $5 off
  • juice of 1 small lime
  • Flaky sea salt and cracked black pepper, to taste

Instructions

  1. In a large bowl, combine the avocado, tomato, garlic, artichoke hearts, capers, feta cheese, red onion, olive oil, lime juice, salt and pepper. Gently toss to mix. Refrigerate 1 hour.

Notes

  • Storage: Store leftovers in the refrigerator for up to 4 days. Press plastic wrap onto the surface of the salsa to prevent air exposure, and then cover with a lid. 
  • Make it a Meal: Toss it in with some quinoa, couscous, or rice and add a protein like chicken, salmon, or shrimp.
  • Add-ins: Add a handful of chopped fresh herbs like cilantro, parsley, or chives. A sprinkle of sumac or even Aleppo pepper adds complexity. 
  • Prep Time: 15 minutes
  • Category: Side Dishes
  • Method: Mixing
  • Cuisine: Mexican

Nutrition

  • Calories: 248
  • Fat: 22.6g
  • Carbohydrates: 10.8g
  • Fiber: 5g
  • Protein: 4.6g

Follow Me on Instagram @kyndraholley

Funfetti Chocolate Chip Cookie Sandwiches

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These Funfetti Chocolate Chip Cookie Sandwiches start with chocolate chip cookies that are coated in rainbow sprinkles, and then filled with a thick swirl of tangy-sweet cream cheese frosting. They're easy enough for a weeknight treat but festive enough for birthdays and holidays.

A white plate with a stack of chocolate chip cookie sandwiches stacked on top of each other.
Ingredients laid out to make cookie sainwiches - cookie dough, sprinkles, vanilla, cream cheese, powdered sugar, and milk.

Ingredient Notes

  • Cookie Dough: To make this funfetti cookie recipe even easier, I used a pre-made chocolate chip cookie dough. If you want to make the cookies from scratch, try using my Marshmallow Chocolate Chip Cookie Recipe
  • Sprinkles: The sprinkles add a lot of color and a bit of crunch to this cookie sandwich recipe. For a holiday variation, use these fun sprinkles.
  • Cream Cheese: I recommend using a full-fat cream cheese. For a dairy free alternative, you can use a vegan cream cheese. Two of my favorite brands are Kite Hill and Miyokos.
  • Powdered Sugar: This gives the perfect amount of sweetness to the filling, without being overpowered. You could also use a sugar free sweetener.
  • Milk or Cream: This helps loosen the filling to help make it spreadable and keep it from being too thick. You could also use almond milk or coconut milk.
  • Vanilla Extract: The extract enhances the flavor of the cream cheese frosting. You can also use Vanilla Bean Paste for an even deeper flavor.
Step by step process shots for how to make Funfetti Chocolate Chip Cookie Sandwiches

Step By Step Instructions

STEP 1: Preheat the oven to 350°F. Line a cookie sheet with parchment paper. Roll out the chocolate chip cookie dough into 1 ½ inch round balls.

STEP 2: Roll each dough ball in the sprinkles and place on the baking sheet. 

STEP 3: Gently press down on each ball to flatten slightly. Repeat the process to make 12 cookies. Place in the oven and bake as per the directions on the package. You want the edges to be lightly browned and the center of the cookies still soft. 

STEP 4: While the cookies are baking, make the cream cheese frosting filling. To a bowl add the cream cheese, powdered sugar and vanilla extract. Use a hand mixer to whip everything together until well combined.

Step by step process shots for how to make Funfetti Chocolate Chip Cookie Sandwiches

STEP 5: Then add the milk and mix again until the cream cheese is a smooth texture. If it is still a bit thick add another splash of milk. Transfer the frosting a piping bag. 

STEP 6: Once the cookies are done, let them cool completely on the baking sheet or transfer to a wire rack. 

STEP 7: Once the cookies are cooled, flip over 6 of the cookies, so that the bottom is facing up. Pipe a thick swirl of frosting on each of the 6 cookies.

STEP 8: Place the other 6 cookies on top of the frosting and press down lightly to sandwich the cookies together.

Recipe Tips and Variations

  • Storage: Store assembled cookies in an airtight container in the fridge for up to 4 days.
  • Make Ahead: Both the cookies and the filling can be made a day in advance and assembled when ready to serve.
  • Baking: Be sure not to over bake the cookies. Underbaked cookies yield the best texture.
  • Mix-ins: Get creative with the filling and add mini chocolate chips, freeze dried strawberries, coconut, or even nuts.
  • Cookie Base: These are also delicious with a sugar cookie base, snickerdoodle, or even peanut butter cookies. One of my favorite combinations is to use a sugar cookie base and a lemon cream cheese filling.
  • Make Them Low Carb: To make a low carb and gluten free version, simply use this Low Carb Chocolate Chocolate Chip Cookie Recipe, low carb powdered sweetener instead of sugar, and low carb sprinkles.
A white plate with a stack of chocolate chip cookie sandwiches stacked on top of each other.

Frequently Asked Questions

Can I make these cookie sandwiches ahead of time?

Yes! You can bake the cookies and make the frosting up to 2 days in advance Store the cookies in an airtight container at room temperature and the frosting in the fridge. Assemble just before serving.

What should I do if my frosting is too thick or too thin?

If the cream cheese filling is too thick, simply add a little extra milk or cream. If it is too soft, beat in a little extra cream cheese. You can also chill it for 10 to 15 minutes to help it firm up a bit.

Can I freeze these cookie sandwiches?

Yes! Freeze assembled sandwiches on a baking sheet until solid, then transfer to an air tight container or freezer bag. That at room temperature for about 15 minute before serving, or enjoy frozen for an ice cream sandwich like experience.

A white plate with a stack of chocolate chip cookie sandwiches stacked on top of each other.

Other Dessert Recipes You Might Enjoy

REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #hungryfoodie on social! We love seeing what you are making. FOLLOW Hungry Foodie on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.

This recipe is just one of over 100 quick and easy recipes in my new cookbook - Simply Delicious. It's full of slow cooker, one pot, 30 minute, air fryer, and sheet pan recipes.

ORDER A COPY HERE
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A white plate full of cookies sandwiches stacked on top of each other.

Funfetti Chocolate Chip Cookie Sandwiches

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kyndra Holley
  • Total Time: 22 minutes
  • Yield: 6 Cookie Sandwiches 1x
Print Recipe

Description

These Funfetti Chocolate Chip Cookie Sandwiches start with chocolate chip cookies that are coated in rainbow sprinkles, and then filled with a thick swirl of tangy-sweet cream cheese frosting. They're easy enough for a weeknight treat but festive enough for birthdays and holidays.

Ingredients

Units Scale
  • Roll of pre-made chocolate chip cookie dough
  • 4 ounces cream cheese
  • 1 cup powdered sugar or sweetener
  • 1 teaspoon pure vanilla extract (I use this brand)
  • 1 tablespoon milk or cream
  • sprinkles

Instructions

  1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
  2. Roll out the chocolate chip cookie dough into 1 ½ inch round balls. Roll each dough ball in the sprinkles and place on the baking sheet. 
  3. Gently press down on each ball to flatten slightly. Repeat the process to make 12 cookies.
  4. Place in the oven and bake as per the directions on the package. You want the edges to be lightly browned and the center of the cookies still soft. 
  5. While the cookies are baking, make the cream cheese frosting filling. To a bowl add the cream cheese, powdered sugar and vanilla extract. Use a hand mixer to whip everything together until well combined. Then add the milk and mix again until the cream cheese is a smooth texture. If it is still a bit thick add another splash of milk. Transfer the frosting a piping bag. 
  6. Once the cookies are done, let them cool completely on the baking sheet or transfer to a wire rack. 
  7. Once the cookies are cooled, flip over 6 of the cookies, so that the bottom is facing up. Pipe a thick swirl of frosting on each of the 6 cookies. Place the other 6 cookies on top of the frosting and press down lightly to sandwich the cookies together.

Notes

  • Storage: Store assembled cookies in an airtight container in the fridge for up to 4 days. 
  • Make Ahead: Both the cookies and the filling can be made a day in advance and assembled when ready to serve. 
  • Baking: Be sure not to over bake the cookies. Underbaked cookies yield the best texture. 
  • Mix-ins: Get creative with the filling and add mini chocolate chips, freeze dried strawberries, coconut, or even nuts. 
  • Cookie Base: These are also delicious with a sugar cookie base, snickerdoodle, or even peanut butter cookies. One of my favorite combinations is to use a sugar cookie base and a lemon cream cheese filling. 
  • Make Them Low Carb: To make a low carb and gluten free version, simply use this Low Carb Chocolate Chocolate Chip Cookie Recipe, low carb powdered sweetener instead of sugar, and low carb sprinkles.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert Recipes
  • Method: Baking

Nutrition

  • Serving Size: 1 Cookie Sandwich
  • Calories: 425
  • Fat: 20g
  • Carbohydrates: 45g
  • Protein: 4g

Follow Me on Instagram @kyndraholley

Copycat Starbucks Bacon and Gruyere Egg Bites Recipe

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Save money and make your own Copycat Starbucks Bacon and Gruyere Egg Bites Recipe at home. These taste identical if not even better than the original. I've included cooking methods for sous vide, oven, microwave, instant pot and more.

A white plate with 3 small bacon and cheese egg bites on it, with a silicone mold in the background with more egg bites.

Ingredients in Copycat Starbucks Bacon and Gruyere Egg Bites Recipe

Ingredients laid out to make egg bites - eggs, cottage cheese, bacon, vinegar, gruyere, parmesan, hot sauce, butter, corn starch, tapioca starch and salt

Ingredient Notes and Substitutions

  • Bacon: These taste best with freshly cooked and chopped bacon, but you can also use pre-cooked bacon. Costco has a great deal on a 1 pound bag of pre-cooked and chopped bacon. I do frequently use that simply for ease. In place of bacon, you can also use ham, prosciutto, pancetta, or even sausage. Try this Brussels Sprouts, Sweet Potato and Bacon Hash Recipe.
  • Cheeses: To make these sous vide egg bites I use a combination of cottage cheese, which is included for a light and fluffy texture, and also a mix of gruyere and parmesan to give it that classic taste. But you can really get creative here and use any of your favorite cheeses. Note: Depending in the cheeses you use, it may change the texture slightly.
  • Large Eggs: For this recipe I use 6 large eggs. If using small or medium eggs, you will want to use 8 or more.
  • Cornstarch and Tapioca Starch: These are added for structure and texture. While this Copycat Starbucks Bacon and Gruyere Egg Bites Recipe can be made without them, they will not have the same texture as the egg bites from Starbucks, which is smooth and almost creamy, for lack of a better description.
  • Butter: For this recipe I use salted butter. If using unsalted butter, increase the salt slightly, to taste.
  • White vinegar: The vinegar adds a hint of tang and it perfectly balances out the savory nature of the egg bites.
  • Hot Sauce: The hot sauce does no make these spicy whatsoever, but rather adds depth of flavor.

Necessary Cooking Tools to Make Egg Bites

High Powered Blender
Silicone Egg Bite Molds
6 Quart Dutch Oven

How to Make Bacon and Gruyere Egg Bites

Step by step directions for how to make sous vide egg bites In a blender, combine the eggs, cottage cheese, half of the parmesan and gruyere cheeses, butter, vinegar, cornstarch, tapioca starch, hot sauce and sea salt. Pulse until smooth.

Making the sous vide egg bite mixture

In a blender, combine the eggs, cottage cheese, half of the parmesan and gruyere cheeses, butter, vinegar, cornstarch, tapioca starch, hot sauce and sea salt. Pulse until smooth.

A 4 photo collage of silicone egg bite molds being filled with bacon cheese and blended eggs to make egg bites.

Prepping the egg molds

Add the bacon to the bottom of the wells of a silicone egg bite mold. Then top the bacon with the remaining parmesan and gruyere. Gently press down the bacon and the cheese into the bottom of the mold.

Fill each well of the egg mold with the egg mixture. 

A 4 photo collage of the step by step process of cooking egg bites in a sous vide water bath

Cooking the Egg Bites

Put the lid on the silicone egg mold and place it in a large pan (I use a 6 quart dutch oven). Fill with water to right below the lid of the silicone mold. Over high heat, bring the water to a boil. Once the water is at a rolling boil, reduce the heat to medium, cover and let steam for 12 to 15 minutes. 

Remove the silicone egg mold from the water, remove the lid, and let cool for 5 minutes before removing the egg bites from the mold. 

NOTE: the silicone egg molds I use make 7 egg bites, while this recipes as written will make 10. You can either cook two separate batches, or you can cook the remaining 3 at the same time using the microwave method below. 

Bacon and Gruyere Egg Bites fresh out of the sous vide and on a stainless baking sheet.

Recipe Tips for this Starbucks Egg Bites Recipe

  • Storage: Store leftover egg bites in the refrigerator for up to 4 days
  • Reheating: I like to reheat these in the microwave for one minute, sprinkle a little cheese on top and then heat them in the air fryer to get the tops nice and crispy.
  • Make a double batch: This is one of my favorite recipes to double for meal prep. You can get 21 sous vide egg bites if you fill each of the wells ¾ of the way full.
  • Unmolding: Let the egg bites sit in the mold for at least 5 minute before removing them from the silicone mold. Flip the mold over on a sheet pan and push down on each well to pop the egg bites right out.
  • Cottage cheese swap: Ricotta or full-fat Greek yogurt can be used in a pinch, though the texture may vary slightly.
  • Make it vegetarian: Skip the bacon or replace it with sautéed mushrooms, caramelized onions, or roasted red peppers.
  • Flavor Variations: Try swapping the bacon and cheese for diced ham and cheddar, chorizo and pepper jack, or sun-dried tomato and feta for a Mediterranean twist.
  • No silicone mold? Use heatproof ramekins or a silicone muffin pan (just be sure it fits in your pot and the water comes up high enough to steam).
3 bacon and gruyere egg bites on a plate, topped with cheese and air fried until crispy

Frequently Asked Questions about Starbucks Egg Bites Copycat

How can I make these egg bites lower in carbs?

To make low carb sous vide egg bites you can omit the cornstarch and tapioca starch, but it will drastically change the texture. They will turn out more like a traditional egg muffin.

Can egg bites be frozen?

These are best served fresh. But if you freeze them, let them completely thaw in the fridge before reheating.

Can I prep the egg mixture ahead of time?

Yes, you can prep the egg mixture ahead of time, but I would recommend giving it a quick pulse in the blender again before cooking so that all the ingredient are well incorporated, as some will likely sink to the bottom while in the fridge.

A glass storage container full of meal prepped egg bites

How to make egg bites in the Instant Pot

An Instant Pot with a silicone egg bite mold filled with an egg mixture inside.
  1. In a blender, combine the eggs, cottage cheese, half of the parmesan and gruyere cheeses, butter, vinegar, cornstarch, tapioca starch, hot sauce and sea salt. Pulse until smooth.
  2. Add the bacon to the bottom of the wells of a silicone egg bite mold. Then top the bacon with the remaining parmesan and gruyere. Gently press down the bacon and the cheese into the bottom of the mold.
  3. Fill each well of the egg mold with the egg mixture.
  4. Put the lid on the silicone egg mold. (The silicone molds I use and linked to above are already raised. But if you are using one that is not, place a trivet in the bottom of your Instant Pot.
  5. Add 1 cup of water to the Instant Pot and then place the egg mold inside. Secure the lid on the Instant pot, making sure that the valve is closed. Using the steam setting, steam for 10 minutes. Manually release the pressure valve. Once all of the steam has released, open the lid and remove the egg mold.
  6. Remove the lid from the mold, and let cool for 5 minutes before removing the egg bites from the mold.

How to make egg bites in the oven

A silicone muffin top pan filled with a blended egg mixture in a water bath.
  1. In a blender, combine the eggs, cottage cheese, half of the parmesan and gruyere cheeses, butter, vinegar, cornstarch, tapioca starch, hot sauce and sea salt. Pulse until smooth.
  2. Place a silicone muffin pan on top of a rimmed baking sheet, and fill the baking sheet with very hot water. 
  3. Add the bacon to the bottom of 6 wells of the silicone muffin pan. Then top the bacon with the remaining parmesan and gruyere. Gently press down the bacon and the cheese into the bottom of the mold.
  4. Divide the egg mixture evenly among the 6 wells of the muffin pan.
  5. Bake at 300°F for 40 minutes, or until the egg bites are no longer runny in the center and are set. 
  6. Remove from the oven, take the silicone muffin pan out of the water, and let cool for 5 minutes before removing the egg bites from the muffin mold.
A blended egg mixture divided into individual ramekins with lids to make microwave egg bites.

How to make egg bites in the microwave

  1. In a blender, combine the eggs, cottage cheese, half of the parmesan and gruyere cheeses, butter, vinegar, cornstarch, tapioca starch, hot sauce and sea salt. Pulse until smooth.
  2. Set up 6 ramekins with lids. Add the bacon to the bottoms of the ramekins. Then top the bacon with the remaining parmesan and gruyere. Gently press down the bacon and the cheese into the bottom of the mold.
  3. Divide the egg mixture evenly among all 6 ramekins. Place a lid on each one, letting it rest on top, but not firmly pressing it down. 
  4. Microwave each one for 1 minutes, or until the eggs are no longer runny in the center and are cooked all the way through. You can eat them directly out of the ramekin, or use a rubber spatula to pop the egg bites out the ramekins. 

More Breakfast Recipes

This recipe is just one of over 100 quick and easy recipes in my new cookbook - Simply Delicious. It's full of slow cooker, one pot, 30 minute, air fryer, and sheet pan recipes.

ORDER A COPY HERE

REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #hungryfoodie on social! We love seeing what you are making. FOLLOW Hungry Foodie on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.

Print
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Copycat Starbucks Bacon and Gruyere Egg Bites fresh out of an egg bite mold and on a rimmed baking sheet.

Copycat Starbucks Bacon and Gruyere Egg Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kyndra Holley
  • Total Time: 30 minutes
  • Yield: 10 Egg Bites 1x
  • Diet: Gluten Free
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Description

Save money and make your own Copycat Starbucks Bacon and Gruyere Egg Bites at home. These taste identical if not even better than the original. I've included cooking methods for sous vide, oven, microwave, instant pot and more.

Ingredients

Scale
  • ⅓ cup finely chopped cooked bacon
  • ⅓ cup freshly grated gruyere 
  • ⅓ cup freshly grated parmesan cheese
  • 6 large eggs
  • 1 cup cottage cheese
  • 3 tablespoons salted butter, melted
  • 2 teaspoons white vinegar
  • 2 teaspoons cornstarch (I use this brand)
  • 2 teaspoons tapioca starch (I use this brand)
  • 1 teaspoon hot sauce 
  • ½ teaspoon sea salt 

Instructions

Directions for a makeshift Sous Vide water bath:

  1. In a blender, combine the eggs, cottage cheese, half of the parmesan and gruyere cheeses, butter, vinegar, cornstarch, tapioca starch, hot sauce and sea salt. Pulse until smooth.
  2. Add the bacon to the bottom of the wells of a silicone egg bite mold. Then top the bacon with the remaining parmesan and gruyere. Gently press down the bacon and the cheese into the bottom of the mold.
  3. Fill each well of the egg mold with the egg mixture.
  4. Put the lid on the silicone egg mold and place it in a large pan (I use a 6 quart dutch oven).
  5. Fill with water to right below the lid of the silicone mold. Over high heat, bring the water to a boil. Once the water is at a rolling boil, reduce the heat to medium, cover and let steam for 12 to 15 minutes.
  6. Remove the silicone egg mold from the water, remove the lid, and let cool for 5 minutes before removing the egg bites from the mold.

Notes

These are the Silicone Egg Bite Molds that I use
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Category: Breakfast and Brunch Recipes
  • Method: Sous Vide
  • Cuisine: American

Nutrition

  • Serving Size: 2 Egg Bites
  • Calories: 278
  • Fat: 21g
  • Carbohydrates: 5g
  • Protein: 19g

Follow Me on Instagram @kyndraholley

How to Make Tomato Confit

By Leave a Comment

Take your dishes to the next level with this homemade Tomato Confit recipe. Slow roasted tomatoes in olive oil, with garlic, crushed red pepper, salt, and pepper. It's such a versatile way to add delicious roasted tomatoes to a variety of dishes - from pasta, to salad, on toast, in sauces, dips and dressings, you name it.

A white casserole dish with roasted tomatoes, garlic, olive oil, salt, and pepper.

Ingredients in Tomato Confit

A white casserole dish with fresh grape tomatoes, garlic, olive oil, salt, and pepper.

Ingredient Notes and Substitutions

  • Tomatoes: For this tomato confit recipe I used a mix of grape tomatoes and cherry tomatoes as I had both in the fridge and they needed to be used. But you can use either... or both, like I did. (I get all my fresh produce here) Code kyndra15 for $15 off.
  • Garlic: There are two main types of garlic: soft-neck and hard-neck. Soft-neck garlic tends to have smaller cloves and a milder flavor, while hard-neck garlic has larger cloves and a more robust flavor. You can use either for this recipe When I make Garlic Confit, I like to buy pre-peeled garlic as it makes things a lot easier and quicker.
  • Oil: This tomato confit can be made with any light or neutral oil. My favorite is avocado oil or olive oil. However, it is most traditionally made with olive oil. (This is my favorite olive oil) code kyndraholley for $5 off.
  • Herbs: Herbs are not essential to the recipe, but are a nice add-in. See my notes below for some different add-ins.

How to make Tomato Confit

Step by Step Photos for how to make oven roasted tomatoes in olive oil, with garlic.

Tomato confit is incredibly very simple to make. All you need is about a pound and a half of grape or cherry tomatoes, a head of garlic, olive oil, and some salt and pepper

To cook, simply spread the tomatoes in an even single layer in a baking dish, drizzle over an ample amount of olive oil, sprinkle with salt and pepper and bake for 2 to 2.5 hours at 250°F.

A white casserole dish with roasted tomatoes, garlic, olive oil, salt, and pepper.

Safe Storage for Tomato Confit

  • Label and Date: Clearly label the container with the date you made it.
  • Refrigeration: Store the tomato confit in an airtight container in the refrigerator. The cold temperature helps prevent the growth of harmful bacteria.
  • Freeze for Long-Term Storage: If you don't plan to use it within a few weeks, I recommend freezing it.
  • Use Clean Utensils: When taking some of the tomatoes out of the jar, use clean and dry utensils to avoid introducing contaminants into the jar.
  • Submerge in Oil: Ensure that the tomatoes are fully submerged in the oil to create an airtight seal and prevent spoilage. Always check the oil level when you use some of the tomatoes, and top it off with more oil if needed.
  • Check for Signs of Spoilage: Before use, inspect the tomato confit for any signs of spoilage, such as an off smell, mold, or discoloration. If in doubt, discard it.
  • Avoid Cross-Contamination: Tomato confit can pick up flavors from other foods in the refrigerator, so store it away from strong-smelling items.
  • Use within a Reasonable Time: While tomato confit can last several weeks when properly stored, it's best to use it within a reasonable timeframe to ensure optimal quality and safety.
Roasted tomatoes in olive oil, with garlic, stores in a glass jar, with a lid.

Recipe Tips and Variations

  • Separate Containers: If you make multiple batches with different flavorings, store them in separate containers to maintain their distinct flavors.
  • Fresh Herbs: Sprigs of fresh thyme, rosemary, sage, oregano or bay leaves can infuse the oil and tomatoes with aromatic herbal notes.
  • Saffron Threads: Saffron threads will not only color the oil but also impart a delicate, earthy, and slightly floral flavor.
  • Black Peppercorns: Whole black peppercorns provide a mild peppery flavor and a hint of spice to the oil.
  • Mustard Seeds: Yellow or brown mustard seeds add a subtle, tangy kick to the oil.
  • Peppers: A pinch of red pepper flakes or dried chili pods add a subtle heat to the oil, giving your garlic confit a little kick.
  • Citrus Zest: Lemon, orange, or grapefruit zest can impart a bright and citrusy aroma to the oil.
  • Whole Spices: Add whole spices like coriander seeds, cumin seeds, or cardamom pods for a unique and exotic flavor profile.
A breakfast toast made with roasted tomatoes, ricotta, basil, pesto, balsamic, egg, and salt.

How to Use Tomato Confit

  • Use the Oil: Drizzle the flavorful oil from the confit over dishes like salads, roasted vegetables, or grilled meats.
  • Toast: This is so delicious used with a bruschetta or even on a breakfast toast like I did above - Sourdough, roasted garlic, ricotta, tomato confit, pesto, basil, a fried egg and some flaky salt. YUM!
  • Condiment: Use it as a flavorful condiment for sandwiches, burgers, or paninis.
  • Dressing: Make a tomato confit vinaigrette by mixing the oil with vinegar and seasonings for a tasty dressing.
  • Protein Topper: Use it to top grilled or roasted chicken, fish, or pork.
  • Eggs: Incorporate it into omelets or frittatas for a savory breakfast.
  • Pasta: Add it to pasta sauce or use it to make a homemade sauce to enjoy with your favorite pasta dishes.
  • Soup: Blend it into soups or stews for a rich, tomato-infused base.
  • Pizza: This makes a delicious pizza topping. You can also blend them up as part of a pizza sauce.
  • Hummus: Add some oven roasted tomatoes to your homemade hummus for a rich, mellow tomatoey flavor.
  • Condiment for Charcuterie: Include tomato confit as a condiment on a charcuterie board to complement cured meats and cheeses.

Frequently Asked Questions and Expert Tips

What is confit?

Confit is a traditional French cooking technique that involves slow-cooking food, typically meat or vegetables, in fat or oil at a low temperature. The purpose of confit is to preserve and flavor the food while making it tender and succulent. The word "confit" comes from the French verb "confire," which means "to preserve."

How to store tomato confit?

Store tomato confit in an airtight container, ensuring that all tomatoes are fully submerged in oil. Keep it in the refrigerator for up to 3 weeks. Alternatively, you can freeze it for up to 3 months.

How long does tomato confit last?

Tomato confit can last in the refrigerator for up to 3 weeks, provided it's stored properly. That being said, I like to use mine within 1 and a half to 2 weeks or freeze.

More Condiment Recipes

This recipe is just one of over 100 quick and easy recipes in my new cookbook - Simply Delicious. It's full of slow cooker, one pot, 30 minute, air fryer, and sheet pan recipes.

ORDER A COPY HERE

REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #hungryfoodie on social! We love seeing what you are making. FOLLOW Hungry Foodie on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.

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A white casserole dish with roasted tomatoes, garlic, olive oil, salt, and pepper.

How to Make Tomato Confit

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No reviews

  • Author: Kyndra Holley
  • Total Time: 2 hours 5 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

Take your dishes to the next level with this homemade Tomato Confit recipe. Slow roasted tomatoes in olive oil, with garlic, crushed red pepper, salt, and pepper. It's such a versatile way to add delicious roasted tomatoes to a variety of dishes - from pasta, to salad, on toast, in sauces, dips and dressings, you name it.

Ingredients

Scale

Instructions

  1. Preheat the oven to 250F.
  2. Arrange the tomatoes and garlic and in a single layer across the bottom of a baking dish.
  3. Drizzle over the olive oil. Sprinkle over the red pepper flakes, and season generously with salt and pepper.
  4. Bake uncovered for 2 hours or until the tomatoes are soft and wrinkly, but not burst.

Notes

  • Separate Containers: If you make multiple batches with different flavorings, store them in separate containers to maintain their distinct flavors.
  • Fresh Herbs: Sprigs of fresh thyme, rosemary, sage, oregano or bay leaves can infuse the oil and tomatoes with aromatic herbal notes.
  • Saffron Threads: Saffron threads will not only color the oil but also impart a delicate, earthy, and slightly floral flavor.
  • Black Peppercorns: Whole black peppercorns provide a mild peppery flavor and a hint of spice to the oil.
  • Prep Time: 5 minutes
  • Cook Time: 2 hours
  • Category: Vegetable Recipes
  • Method: Baking
  • Cuisine: French

Nutrition

  • Calories: 68
  • Fat: 6g
  • Carbohydrates: 4g
  • Fiber: 1g
  • Protein: 1g

Follow Me on Instagram @kyndraholley

Homemade Caesar Dressing

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Extra creamy and bursting with flavor, this Homemade Caesar Dressing recipe tastes so much better than store-bought versions, and it is a lot healthier for you, too. This recipe combines homemade mayo with Worcestershire, Dijon, fresh lemon juice, savory garlic, and lots of umami flavor from the anchovies and parmesan cheese to make the perfect caesar salad.

A jar of homemade caesar dressing with fresh garlic bulbs next to it and a salt and pepper cellar behind it.

Ingredients in Homemade Caesar Dressing

A mixing bowl with mayonnaise, garlic, lemon juice, Worcestershire sauce, salt, pepper, dijon, anchovies and garlic in it.

Ingredient Notes and Substitutions

  • Mayonnaise: For this homemade caesar dressing recipe, you can start with a base of store-bought mayo or use homemade. I definitely recommend making your own Homemade Avocado Oil Mayonnaise.
  • Anchovies: Anchovies in homemade Caesar dressing add a rich umami flavor, saltiness, and depth, enhancing the complexity of the dressing. They balance the tanginess of the lemon juice and the richness of Parmesan cheese. Using anchovy paste or finely mining the anchovies ensures a subtle presence in the dressing.
  • Garlic: I believe garlic is something that should be measured with your heart. The recipe as written calls for 4 cloves, but I usually use 6 cloves. You can also substitute garlic paste, dried minced garlic, garlic powder, granulated garlic, jarred garlic, etc. Go with what you have on hand.
  • Lemon Juice: Again, fresh is best, but bottle lemon juice will work just fine. You can also substitute white vinegar or apple cider vinegar.
  • Worcestershire Sauce: Worcestershire sauce in the Caesar salad dressing imparts a savory, slightly tangy flavor. You can substitute with soy sauce, coconut aminos, or a mixture of soy sauce and vinegar for a similar depth of flavor.
  • Parmesan Cheese: Parmesan cheese adds a nutty, salty flavor to the dressing. You can substitute it with Pecorino Romano cheese. For a dairy free version, omit the parmesan cheese or substitute it with 2 to 3 tablespoons of nutritional yeast.
  • Dijon Mustard: The Dijon mustard adds a nice tang to the dressing. You can also substitute with spicy brown mustard, stone ground mustard, or even yellow mustard.

How to make Homemade Caesar Salad Dressing

Step by step photos for how to make a homemade Caesar dressing recipe

Making the best caesar dressing from scratch is really simple... especially if you are starting with mayonnaise as the base. (Try my Roasted Garlic Mayo)

Traditional table-side classic caesar in a restaurant would start with egg yolk being whisked with dijon and lemon juice until it is a thick paste, and then slowly whisking in the olive oil a little at a time.

But this version is so much easier because it starts with mayo, which is already an emulsion of egg and oil. Simply add all of your ingredients to a bowl and mix!

A caesar salad, topped with air-fryer salmon and lots of fresh grated Parmesan cheese.

Recipe Tips and Variations

  • Storage: Store Homemade Caesar Salad Dressing in an air-tight container in the refrigerator for up to 2 weeks. (I use these jars and lids)
  • Make it Vegetarian: For a vegetarian version, simply omit the anchovies. To replace that umami flavor that the anchovies provide, you can add extra parmesan cheese (to taste) or ½ teaspoon of umami powder.
  • Make it Dairy Free: For a dairy free caesar salad dressing version, simply omit the parmesan cheese, or substitute it with 2 to 3 tablespoons of nutritional yeast.
  • Make it Egg Free: For an egg free caesar dressing, you can use a store-bought egg free mayo as the base.
  • Thin it out: This is a very thick dressing. If you prefer it a little thinner, you can add water, a little at a time, until you have reached your desired consistency.
A jar of homemade caesar dressing with fresh garlic bulbs next to it and a salt and pepper cellar behind it.

Frequently Asked Questions and Expert Tips

Do you have to use anchovies in Caesar dressing?

You can omit the anchovies if you're not a fan. The dressing will still be delicious, but it might not have the same traditional Caesar dressing flavor.

How long does homemade Caesar dressing last in the refrigerator?

This can be stored for up to 2 weeks. However, I think it will be gone well before then.

How do you make a dairy free caesar dressing?

To make dairy free caesar dressing, simply omit the parmesan cheese or substitute it for a little nutritional yeast.

More Condiment Recipes

This recipe is just one of over 100 quick and easy recipes in my new cookbook - Simply Delicious. It's full of slow cooker, one pot, 30 minute, air fryer, and sheet pan recipes.

ORDER A COPY HERE

REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #hungryfoodie on social! We love seeing what you are making. FOLLOW Hungry Foodie on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.

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A jar of homemade caesar dressing with fresh garlic bulbs next to it and a salt and pepper cellar behind it.

Homemade Caesar Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kyndra Holley
  • Total Time: 10 minutes
  • Yield: 1 ½ cups 1x
  • Diet: Gluten Free
Print Recipe

Description

Extra creamy and bursting with flavor, this Homemade Caesar Dressing recipe tastes so much better than store-bought versions, and it is a lot healthier for you, too. This recipe combines homemade mayo with Worcestershire, Dijon, fresh lemon juice, savory garlic, and lots of umami flavor from the anchovies and parmesan cheese to make the perfect caesar salad.

Ingredients

Scale
  • 1 cup mayonnaise, store-bought or homemade
  • ⅓ cup freshly grated parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 4 cloves garlic, minced
  • 3 anchovy fillets, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper

Instructions

  1. Put all the ingredients in a small mixing bowl and whisk to combine. Store in the refrigerator for up to 2 weeks.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad Dressing Recipes
  • Method: Mixing
  • Cuisine: Italian

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 182
  • Fat: 22g
  • Carbohydrates: 1g
  • Fiber: .2g
  • Protein: 1g

Follow Me on Instagram @kyndraholley

How To Make Garlic Confit

By Leave a Comment

Take your food to the next level with this homemade Garlic Confit recipe. Slow cooked garlic cloves infused with aromatic herbs and spices, creating a versatile condiment that adds rich, mellow garlic flavor to a variety of dishes, from pasta and mashed potatoes to grilled meats and salad dressings.

A mini enameled cast iron dutch oven filled with roasted garlic cloves and herbs in avocado oil.

Ingredients in Garlic Confit

A mini enameled cast iron dutch oven filled with garlic cloves, rosemary, thyme and dried pepper pods in avocado oil.

Ingredient Notes and Substitutions

  • Garlic: There are two main types of garlic: softneck and hardneck. Softneck garlic tends to have smaller cloves and a milder flavor, while hardneck garlic has larger cloves and a more robust flavor. I like to buy pre-peeled garlic as it makes things a lot easier and quicker. (Try my Roasted Garlic Mayo)
  • Oil: This garlic confit can be made with any light or neutral oil. My favorite is avocado oil, although it is more traditionally made with olive oil. See below for more options. (This is my favorite olive oil) code kyndraholley for $5 off.
  • Herbs: Herbs are not essential to the recipe, but are a nice add-in. See my notes below for some different add-ins.

How to make Garlic Confit

A mini enameled cast iron dutch oven filled with garlic cloves, rosemary, thyme and dried pepper pods in avocado oil.

Garlic confit is incredibly easy to make. All you need is a bunch of fresh garlic cloves, a fat or oil like olive oil, avocado oil, grapeseed oil or safflower oil, and some fresh herbs.

To cook, simply submerge the garlic cloves in the oil, toss in the fresh herbs, cover and bake for 2 to 2.5 hours at 250°F.

Safe Storage for Garlic Confit

  • Refrigeration: Store garlic confit in an airtight container in the refrigerator. The cold temperature helps prevent the growth of harmful bacteria.
  • Submerge in Oil: Ensure that the garlic cloves are fully submerged in the oil to create an airtight seal and prevent spoilage. Always check the oil level when you use some confit, and top it off with more oil if needed.
  • Use Clean Utensils: When taking some of the garlic confit out of the jar, use clean and dry utensils to avoid introducing contaminants into the jar.
  • Label and Date: Clearly label the container with the date you made the garlic confit. This will help you keep track of its freshness.
  • Check for Signs of Spoilage: Before use, inspect the garlic confit for any signs of spoilage, such as an off smell, mold, or discoloration. If in doubt, discard it.
  • Avoid Cross-Contamination: Garlic confit can pick up flavors from other foods in the refrigerator, so store it away from strong-smelling items.
  • Use within a Reasonable Time: While garlic confit can last several weeks to a few months when properly stored, it's best to use it within a reasonable timeframe to ensure optimal quality and safety.
  • Freeze for Long-Term Storage: If you don't plan to use it within a few months, portion the garlic confit into ice cube trays, freeze it until solid, and then transfer the cubes to a freezer bag. Frozen garlic confit can last for up to a year or more.

Recipe Tips and Variations

  • Separate Containers: If you make multiple batches with different flavorings, store them in separate containers to maintain their distinct flavors.
  • Fresh Herbs: Sprigs of fresh thyme, rosemary, sage, or oregano can infuse the oil with aromatic herbal notes. It is also wonderful with a couple bay leaves added.
  • Black Peppercorns: Whole black peppercorns provide a mild peppery flavor and a hint of spice to the oil.
  • Peppers: A pinch of red pepper flakes or dried chili pods add a subtle heat to the oil, giving your garlic confit a little kick.
  • Citrus Zest: Lemon, orange, or grapefruit zest can impart a bright and citrusy aroma to the oil.
  • Whole Spices: Add whole spices like coriander seeds, cumin seeds, or cardamom pods for a unique and exotic flavor profile.
  • Ginger Slices: Thin slices of fresh ginger can infuse the oil with a subtle warmth and spice.
  • Saffron Threads: Saffron threads will not only color the oil but also impart a delicate, earthy, and slightly floral flavor.
  • Mustard Seeds: Yellow or brown mustard seeds add a subtle, tangy kick to the oil.
A mini enameled cast iron dutch oven filled with roasted garlic cloves in avocado oil and herbs.

How to Use Garlic Confit

  • Spread on Toast: Mash a few cloves of garlic confit into a paste and spread it on toasted sourdough for a delicious and aromatic garlic bread.
  • Mashed Potatoes: Mix some garlic confit into mashed potatoes to add a rich and subtle garlic flavor.
  • Pasta: Mix in some garlic confit with your favorite pasta dishes.
  • Pizza: Use the garlic-infused oil as a drizzle over store-bought or homemade pizza for an extra layer of flavor. You can also mash up some of the cloves and spread it on the crust, or add it to the pizza sauce.
  • Dip for Crusty Bread: Serve garlic confit as a dipping sauce for crusty bread, either on its own or mixed with balsamic vinegar or olive oil.
  • Soups: Add a few cloves to soups and stews to impart a subtle garlic aroma and flavor.
  • Mix into Salad Dressings: Incorporate mashed garlic confit into salad dressings for a creamy, garlicky vinaigrette.
  • Blend into Hummus: Add a few cloves of garlic confit to your homemade hummus for a rich, mellow garlic flavor.
  • Scrambled Eggs: Stir garlic confit into scrambled eggs or omelets.
  • Enhance Dips and Sauces: Mix garlic confit into dips like tzatziki or pesto for added richness and flavor.
  • Condiment for Charcuterie: Include garlic confit as a condiment on a charcuterie board to complement cured meats and cheeses.
A mini enameled cast iron dutch oven filled with roasted garlic cloves in avocado oil and herbs.

Frequently Asked Questions and Expert Tips

What is confit?

Confit is a traditional French cooking technique that involves slow-cooking food, typically meat or vegetables, in fat or oil at a low temperature. The purpose of confit is to preserve and flavor the food while making it tender and succulent. The word "confit" comes from the French verb "confire," which means "to preserve."

How to store garlic confit?

Store garlic confit in an airtight container, ensuring cloves are fully submerged in oil, and keep it in the refrigerator for up to several weeks. If not used promptly, consider freezing it for longer-term storage. See notes above.

How long does garlic confit last?

Garlic confit can last in the refrigerator for several weeks to a few months, provided it's stored properly in an airtight container with the garlic fully submerged in oil. That being said, I like to use mine within 2 weeks or freeze.

Can I get botulism from garlic confit?

Botulism is a rare but serious foodborne illness caused by the Clostridium botulinum bacterium, which can produce a toxin that affects the nervous system. While the risk of botulism from properly prepared and stored garlic confit is extremely low, it's essential to follow safe food handling and storage practices to minimize any potential risk. See tips above.

More Condiment Recipes

This recipe is just one of over 100 quick and easy recipes in my new cookbook - Simply Delicious. It's full of slow cooker, one pot, 30 minute, air fryer, and sheet pan recipes.

ORDER A COPY HERE

REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #hungryfoodie on social! We love seeing what you are making. FOLLOW Hungry Foodie on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A mini enameled cast iron dutch oven filled with garlic cloves, rosemary, thyme and dried pepper pods in avocado oil.

How to Make Garlic Confit

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kyndra Holley
  • Total Time: 2 hours 10 minutes
  • Yield: 20 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

Take your food to the next level with this homemade Garlic Confit recipe. Infuse garlic cloves with aromatic herbs and spices, creating a versatile condiment that adds rich, mellow garlic flavor to a variety of dishes, from pasta and mashed potatoes to grilled meats and salad dressings.

Ingredients

Scale
  • 1 cup peeled garlic cloves 
  • 1.5 cups avocado oil or olive oil (This is my favorite olive oil) code kyndraholley for $5 off
  • fresh herbs like rosemary or thyme, optional 

Instructions

  1. Preheat the oven to 250°F. 
  2. Add the garlic cloves and herbs, if using, to a mini dutch oven or other oven proof dish. 
  3. Pour the olive oil over top, completely submerging the garlic cloves.
  4. Cover, and bake for 2 to 2.5 hours, or until the garlic cloves are soft and are a light caramel color. 
  5. Discard the herbs and strain the oil through a fine mesh sieve. Transfer the cloves to a jar, and pour the strained oil over top, completely submerging the garlic cloves. Put the lid on and store in the fridge. 

Notes

  • Refrigeration: Store garlic confit in an airtight container in the refrigerator. The cold temperature helps prevent the growth of harmful bacteria.
  • Submerge in Oil: Ensure that the garlic cloves are fully submerged in the oil to create an airtight seal and prevent spoilage. Always check the oil level when you use some confit, and top it off with more oil if needed.
  • Use Clean Utensils: When taking some of the garlic confit out of the jar, use clean and dry utensils to avoid introducing contaminants into the jar.
  • Separate Containers: If you make multiple batches with different flavorings, store them in separate containers to maintain their distinct flavors.
  • Fresh Herbs: Sprigs of fresh thyme, rosemary, sage, or oregano can infuse the oil with aromatic herbal notes. It is also wonderful with a couple bay leaves added.
  • Black Peppercorns: Whole black peppercorns provide a mild peppery flavor and a hint of spice to the oil.
  • Peppers: A pinch of red pepper flakes or dried chili pods add a subtle heat to the oil, giving your garlic confit a little kick.
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Category: Condiment Recipes
  • Method: Baking
  • Cuisine: French

Follow Me on Instagram @kyndraholley

Instant Pot Chicken Noodle Soup

By 1 Comment

This Instant Pot Chicken Noodle Soup Recipe is the perfect fall and winter comfort food. Tender chicken, sautéed vegetables and egg noodles in a rich and flavorful broth. Best of all, it can be ready in less than 30 minutes and only dirties one pot as it is all made right in the pressure cooker.

A white bowl full of soup with chicken, broth, carrots, celery, and egg noodles.

Ingredients in Easy Instant Pot Chicken Noodle Soup

A white bowl full of soup with chicken, broth, carrots, celery, and egg noodles.

Ingredient Notes and Substitutions

  • Chicken: You can use boneless skinless chicken breasts or boneless, skinless chicken thighs. To make this even easier, you could also use rotisserie chicken or canned chicken. (More Easy Chicken Recipes)
  • Carrots: The carrots add a natural sweetness and a nice pop of color. You could also substitute them with sweet potatoes, parsnips, or even butternut squash. (Try the Roasted Rainbow Carrots with Cranberries and Pecans)
  • Celery: The celery adds a nice earthy flavor and some texture to the soup. If you do not have any celery on hand, you could also use celeriac (celery root) or leeks.
  • Onion: I like to use either white onion or yellow onion for this homemade chicken noodle soup, but you can also use red onions or shallots.
  • Garlic: If you do not have any fresh garlic on hand, you can also use jarred garlic, garlic powder, granulated garlic, or dried minced garlic.
  • Chicken Stock: If you do not have chicken stock on hand, you could also use vegetable stock. However, you might need to increase the salt and the seasonings. You could also use water and chicken bouillon. (More Delicious Soup Recipes)

How to make Pressure Cooker Chicken Noodle Soup

A white bowl full of soup with chicken, broth, carrots, celery, and egg noodles.

Step By Step Instructions

Sauté the Vegetables

Set the Instant Pot to "Sauté" mode. Add the olive oil, onion, carrot, and celery. Sauté for 3 to 4 minutes or until they begin to soften. Add the garlic and sauté for an additional 30 seconds, or until fragrant. (More Instant Pot Recipes)

Adding the Spices

Add the bay leaves, salt, parsley, thyme, oregano, and pepper and stir with the vegetables. Add a splash of chicken stock and stir some more. Scrape up and mix in any bits that are stuck to the bottom.

Cooking the Chicken and Making the Broth

Add the chicken broth and chicken breasts to the Instant Pot. Do not add the noodles yet.

Close the Instant Pot lid and set it to "Pressure Cook" or "Manual" mode. Cook on high pressure for 8 to 10 minutes, depending on the thickness of the chicken breasts.

Releasing the Steam

After the cooking time is up, you can perform a quick pressure release by turning the steam release valve to venting. Alternatively, you can let it do a natural release, which will take about 10 minutes.

Shredding the Chicken

Carefully open the Instant Pot, remove the bay leaves, and transfer the cooked chicken breasts to a plate. Use two forks to shred the chicken into bite-sized pieces. Set aside.

Cooking the Noodles

Turn the Instant Pot back to the saute setting and add the egg noodles. Stir the noodles into the soup. Let simmer uncovered for 6 minutes or until the noodles are fully cooked. Stir the shredded chicken back into the soup. Turn the Instant Pot off, serve and enjoy!

A white bowl full of soup with chicken, broth, carrots, celery, and egg noodles.

Recipe Tips and Variations

  • Storage: Store leftover soup in the fridge for up to 5 days. 
  • Freezing: Leftover Instant Pot chicken noodle soup can be frozen for up to 6 months. If preparing in advance to freeze for later, I recommend freezing it without the pasta and making fresh pasta when you are ready to serve the soup.
  • Make it gluten free: You can easily make this soup gluten free, simply by using gluten free pasta in place of the egg noodles. This is my favorite gluten free pasta.
  • Using fresh herbs: To substitute fresh herbs, simply triple the amount. For every 1 teaspoon of dried herbs, you would use 1 tablespoon of fresh herbs.
  • Add more vegetables: I like to amp up the veggies in this soup and add mushrooms, green beans, corn, sweet potatoes, broccoli, or kale. (I get all my fresh produce here) code kyndra15 for $15 off.
  • Toppings: I love to top this with some freshly grated parmesan or sharp cheddar cheese and homemade croutons.

Frequently Asked Questions

Can you use frozen chicken for an Instant Pot soup?

Yes! Just increase the cook time of the chicken by a few minutes.

What can I substitute for egg noodles?

You can substitute any pasta you prefer. I also like to make this with cut up linguini, gemelli, ditalini or even orzo.

How do you make homemade chicken soup on the stovetop?

To make Chicken Noodle Soup in a Dutch oven, start by sautéing onions, carrots, celery, and garlic in olive oil. Add diced chicken, spices, and chicken broth, then simmer until the chicken is cooked and veggies are tender. Finish by adding cooked egg noodles.

How do you make chicken noodle soup in a slow cooker?

To make Chicken Noodle Soup in a slow cooker, place the chicken, onions, carrots, celery, garlic, bay leaves, dried thyme, dried oregano, black pepper, and chicken broth in the slow cooker. Cover and cook on low for 6-8 hours or on high for 3 to 4 hours until the chicken is cooked. Remove the chicken, shred it, return it to the slow cooker, add cooked egg noodles, and let it cook for an additional 15-20 minutes

More Delicious Soup Recipes

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A white bowl full of soup with chicken, broth, carrots, celery, and egg noodles.

Instant Pot Chicken Noodle Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Kyndra Holley
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Diet: Low Calorie
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Description

This Instant Pot Chicken Noodle Soup is the perfect fall and winter comfort food. Tender chicken, sautéed vegetables and egg noodles in a rich and flavorful broth. Best of all, it can be ready in less than 30 minutes and only dirties one pot as it is all made right in the pressure cooker.

Ingredients

Scale
  • 2 tablespoons olive oil (I use this brand) Code kyndraholley for $5 off
  • 1 medium onion, diced
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon sea salt, more to taste
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • ¾ teaspoon dried oregano
  • ½ teaspoon black pepper
  • 8 cups chicken broth
  • 1 pound boneless, skinless chicken breasts (I get all my meat, poultry and seafood here)
  • 8 ounces egg noodles
  • fresh thyme or fresh parsley, for garnish

Instructions

  1. Set the Instant Pot to "Sauté" mode. Add the olive oil, onion, carrot, and celery. Sauté for 3 to 4 minutes or until they begin to soften. Add the garlic and sauté for an additional 30 seconds, or until fragrant.
  2. Add the salt, parsley, thyme, oregano, and pepper and stir in with the vegetables. Add a splash of chicken stock and stir again, scraping up and mixing in any bits that are stuck to the bottom of the pot. 
  3. Add the chicken broth and chicken breasts to the Instant Pot. Do not add the noodles yet.
  4. Close the Instant Pot lid and set it to "Pressure Cook" or "Manual" mode. Cook on high pressure for 7 or 8minutes, depending on the thickness of the chicken.
  5. After the cooking time is up, you can perform a quick pressure release by turning the steam release valve to venting. Alternatively, you can let it do a natural release, which will take about 10 minutes.
  6. Carefully open the Instant Pot, remove the bay leaves, and transfer the cooked chicken breasts to a plate. Use two forks to shred the chicken into bite-sized pieces. Set aside.
  7. Turn the Instant Pot back to the saute setting and add the egg noodles. Stir the noodles into the soup. Let simmer for 6 to 7 minutes or until the noodles are fully cooked.
  8. Turn the Instant Pot back to the saute setting and add the egg noodles. Stir the noodles into the soup. Let simmer uncovered for 6 minutes or until the noodles are fully cooked. Stir the shredded chicken back into the soup. Taste, and add more salt and pepper, if desired. Turn the Instant Pot off, serve and enjoy!

Notes

  • Storage: Store leftover soup in the refrigerator for up to 5 days.
  • Freezing: Leftover soup can be frozen for up to 6 months.
  • Make it gluten free: You can easily make this soup gluten free, simply by using gluten free pasta in place of the egg noodles.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup Recipes
  • Method: Instant Pot
  • Cuisine: American

Nutrition

  • Calories: 362
  • Fat: 22g
  • Carbohydrates: 19g
  • Fiber: 2g
  • Protein: 28g

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Instant Pot Apple Butter

By 1 Comment

With just a few simple steps, 5 ingredients, and less than 30 minutes, you can make a lightly sweetened, perfectly spiced Instant Pot Apple Butter. Best of all, you don't even need to peel the apples. Homemade apple butter makes the perfect gift for the holidays.

A jar of apple butter with a wooden spoon and apples and fresh herbs in the background.

Ingredients in Instant Pot Apple Butter

Ingredients laid out to make a homemade apple butter in the instant pot. Apples, orange juice, water, cinnamon, vanilla, and sugar.

Ingredient Notes and Substitutions

  • Apples: Gala apples are my favorite for this recipe because of their sweet and slightly tart flavor, but see my notes below for some other varieties of apples that work well with this recipe. Try my Air Fryer Apple Hand Pies
  • Orange Juice: The natural acidity in orange juice helps balance the sweetness of the apples and sugar, creating a more complex and well-rounded flavor. You can also use lemon juice.
  • Sugar: I use granulated cane sugar, but you can also use brown sugar, a mix or both, or even coconut sugar. For a sweeter apple butter, add more sugar during the sauté step. See my notes below about sweetener options.
  • Molasses: Molasses adds depth and a rich, caramel-like flavor to the apple butter. If you do not have any molasses on hand you could also substitute more sugar, maple sugar, agave, or even honey. Don't want to buy molasses just for this recipe? You can also use to to make my Thin and Crispy Gingersnap Cookies
  • Vanilla: The pure vanilla extract enhances the overall aroma and flavor of the apple butter.
  • Cinnamon: You can use either a cinnamon stick or ground cinnamon. A stick imparts a subtle, milder flavor, while ground cinnamon delivers a stronger, spicier taste.

How to make The Best Apple Butter

An Instant Pot with apples, vanilla, sugar, water, cinnamon and orange juice in it.

How to Make Instant Pot Apple Butter

Core and slice the apples. Add the apples, water, orange juice, molasses, sugar, vanilla extract and cinnamon to the Instant Pot. 

Close the lid and secure into the locked position. Set it to manual and cook for 20 minutes on high pressure.

Carefully push open the quick release valve on top to release the steam, then remove the lid and set aside.

Pressure cooked apples in a high-powered blender about to be blended.

Transferring the Cooked Apples to a Blender

Transfer the mixture to the blender (discarding the cinnamon stick). Blend until smooth and then transfer back to the Instant Pot. You can also use an immersion blender and puree it right in the Instant Pot.

Using the sauté function on low, sauté the apple butter, stirring occasionally to let it thicken, about 15 to 20 minutes. Cool to room temperature and store in the refrigerator.

A fresh homemade batch of apple butter cooked in the Instant Pot.

The Best Apples for Making Apple Butter

The best apples for making apple butter and baked apples are typically those that are sweet, tart, and firm. Some popular apple varieties for apple butter include:

  • Gala: Gala apples are sweet and have a pleasant tartness, making them a great choice for apple butter. They also break down easily during cooking.
  • Cortland: Cortland apples are slightly tart, firm, and juicy, making them excellent for apple butter.
  • Jonathan: Jonathan apples are tart and aromatic, which adds depth of flavor to your apple butter.
  • Granny Smith: If you prefer a more tart apple butter, Granny Smith apples are a good choice. They also hold their shape well during cooking.
  • Fuji: Fuji apples are sweet and crisp, providing a nice balance of sweetness in your apple butter.
  • Honeycrisp: Honeycrisp apples are sweet and juicy, making them a good option if you want a sweeter apple butter.

Ultimately, the best apples for apple butter can vary depending on your personal preference for sweetness and tartness. You can also experiment by using a mix of different apple varieties to achieve your desired flavor profile.

The Best Sweeteners for Homemade Apple Butter

You can experiment with various types of sugar and sweetener to add different flavors and textures to your Instant Pot Apple Butter recipe. Here are some alternatives to granulated sugar you can consider:

  • Brown Sugar: Light brown sugar or dark brown sugar will add a rich, caramel-like flavor and a slight molasses undertone.
  • Maple Syrup: Pure maple syup will add a natural sweetness and a distinctive maple flavor to your apple butter.
  • Honey: Honey will contribute a unique floral sweetness and a smoother texture.
  • Agave Nectar: Agave nectar offers a mild, neutral sweetness and is an excellent option for those looking for a lower glycemic index alternative.
  • Coconut Sugar: Coconut sugar has a deep, caramel-like flavor and is less refined than white sugar, providing a slightly different taste profile.
  • Stevia: For a sugar-free option, you can use a stevia sweetener. Be sure to use a stevia product specifically designed for baking to ensure proper sweetness.
  • Date Sugar: Made from dried, ground dates, date sugar adds natural sweetness and a subtle date flavor.
  • Monk Fruit Sweetener: Monk fruit sweetener is a natural, calorie-free sugar substitute that can be used to sweeten your apple butter.

When substituting sugars, keep in mind that the flavor and sweetness levels may vary, so you may need to adjust the quantity to achieve your desired taste. Start with a similar measurement as the granulated sugar in the recipe and add more if needed. Additionally, some sugar alternatives may affect the texture or color of your apple butter, so be prepared for slight variations in the final product.

A jar of apple butter with a wooden spoon and apples and fresh herbs in the background.

Recipe Tips and Variations

  • Storage: Store leftover apple butter in the refrigerator for up 2 months.
  • Freezing: If you make a large batch, you can freeze apple butter in smaller portions and store in the freezer for up to a year.
  • Uses: Apple butter isn't just for spreading on toast. Use it as a topping for pancakes, waffles, yogurt, or as a filling for pastries and desserts. It is also delicious to eat as an apple sauce. It is naturally gluten-free, dairy free, nut free, vegan, and vegetarian.
  • Flavor: While this can be enjoyed right away, the flavor will mature and intensify after a day or two in the refrigerator as the spices meld.
  • Use Pears: Swap out the apples for pears to make a delicious homemade pear butter.
  • Spices: Mix up the flavors by adding a pinch of nutmeg, ginger, or cloves for extra spice. It's even delicious as a pumpkin spice apple butter. Simply swap out the cinnamon for pumpkin pie spice.
  • Extracts: Swap out the vanilla extract for caramel extract, almond extract, hazelnut extract, or maple extract to change up the flavor.

Frequently Asked Questions

How do you make apple butter in a slow cooker?

To make apple butter in a slow cooker, combine sliced apples, water, orange juice, sugar, molasses, vanilla extract, and cinnamon. Slow cook on low for 6 to 8 hours until the apples are soft. Remove the cinnamon stick, blend the mixture, then return to the slow cooker and cook on low for an additional 1 to 2 hours until it thickens. Adjust sweetness and spice, cool, and store.

How do you make apple butter on the stovetop?

To make apple butter on the stovetop, simmer sliced apples with water, orange juice, sugar, molasses, vanilla extract, and cinnamon until they break down and thicken (about 1.5 hours). Blend the mixture, return it to the pot, and sauté until it reaches your desired consistency. Adjust sweetness and spice, cool, and store.

A jar of apple butter with a wooden spoon and apples and fresh herbs in the background.

More Instant Pot Recipes

REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #hungryfoodie on social! We love seeing what you are making. FOLLOW Hungry Foodie on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.

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A jar of apple butter with a wooden spoon and apples and fresh herbs in the background.

Instant Pot Apple Butter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Kyndra Holley
  • Total Time: 35 minutes
  • Yield: About 2 cups 1x
  • Diet: Gluten Free
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Description

With just a few simple steps, 5 ingredients, and less than 30 minutes, you can make a lightly sweetened, perfectly spiced Pressure Cooker Apple Butter. Best of all, you don't even need to peel the apples. Homemade apple butter makes the perfect gift for the holidays. 

Ingredients

Scale
  • 6 apples (I use Gala apples)
  • ¼ cup water
  • 2 tablespoons orange juice
  • 2 tablespoons granulated sugar, more if you like it sweeter
  • 2 tablespoons molasses (I use this brand)
  • 1 teaspoon pure vanilla extract (I use this brand)
  • 1 cinnamon stick or 2 teaspoons of ground cinnamon

Instructions

  1. Core and slice the apples.
  2. Add the apples, water, orange juice, molasses, sugar, vanilla extract and cinnamon to the Instant Pot. 
  3. Close the lid and secure into the locked position. Set it to manual and cook for 20 minutes on high.
  4. Carefully push open the quick release valve on top to release the steam, then remove the lid and set aside.
  5. Transfer the mixture to the blender (discarding the cinnamon stick). Blend until smooth and then transfer back to the Instant Pot.
  6. Using the sauté function on leave, sauté the apple butter, stirring occasionally to let it thicken, about 15 to 20 minutes. 
  7. Cool to room temperature and store in the refrigerator.

Notes

  • Storage: Store leftover apple butter in the refrigerator for up 2 months.
  • Freezing: If you make a large batch, you can freeze apple butter in smaller portions for up to 1 year for longer storage.
  • Uses: Apple butter isn't just for spreading on toast. Use it as a topping for pancakes, waffles, yogurt, or as a filling for pastries and desserts.
  • Flavor: While this can be enjoyed right away, the flavor will mature and intensify after a day or two in the refrigerator as the spices meld.
  • Use Pears: Swap out the apples for pears to make a delicious homemade pear butter. 
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Condiment Recipes
  • Method: Instant Pot
  • Cuisine: German

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 32

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Sheet Pan Salmon and Vegetables

By 1 Comment

Sheet Pan Salmon and Vegetables is a quick and easy dinner recipe that combines tender salmon fillets with a medley of colorful vegetables, all roasted to perfection with a zesty olive oil, garlic, and caper dressing. Finished with fresh dill, a squeeze of lemon, and a touch of cracked black pepper. Perfect for easy weeknight dinners. (low carb, gluten free, paleo, Whole30)

A sheet pan meal with salmon, zucchini, broccoli, red onion, peppers, capers, garlic, olive oil and spices.

Ingredients in Sheet Pan Salmon and Vegetables

Ingredients laid out in separate bowls to make a sheet pan meal - salmon, broccoli, red onion, peppers, zucchini, dill, capers, and seasonings.

Ingredient Notes and Substitutions

  • Salmon: Wild-caught is always best. But farm-raised salmon will work just fine. You could also use cod, halibut, bass, steelhead, or sablefish.
  • Olive Oil: In place of the olive oil you can use avocado oil, melted butter, or melted ghee. (This is my favorite olive oil) code kyndraholley for $5 off
  • Capers: Capers add a nice briny, tart element to the dish. If you do not have capers, you can substitute them with chopped artichoke hearts or green olives.
  • Garlic: Garlic makes everything better! If you do not have fresh garlic on hand, you can also use, jarred garlic, garlic powder, granulated garlic, or dried minced garlic. Even better, add some of this delicious Garlic Confit.
  • Vegetables: Mix and match your favorite vegetables. In addition to the vegetables in this recipe, some of my other favorite vegetables to roast are cauliflower, mushrooms, Brussels sprouts, asparagus, sweet potato and potatoes. (I order my produce here) code kyndra15 for $15 off
  • Herbs and Spices: I love to load this budget friendly sheet pan meal up with lots of fresh dill, but it's also great with basil, rosemary or even thyme.

How to make Sheet Pan Salmon and Vegetables

A bowl of marinade for roasted salmon - olive oil, garlic, dill, salt and pepper.

Making the Marinade

This olive oil marinade is so simple, but so flavorful. You likely already have everything on hand to make it; just from your fridge and pantry staples.

It's a simple mix of olive oil, capers, dijon mustard, fresh dill, garlic, salt and pepper. Simply mix everything together in a small bowl and set aside until you are ready to use it. I love cooking with simple marinades. They make everything taste better.

A sheet pan meal with salmon, zucchini, broccoli, red onion, peppers, capers, garlic, olive oil and spices.

Prepping the Vegetables and Assembly

In a large mixing bowl, toss the veggies in the marinade until they are evenly coated. Next, spread the vegetables out in a single layer across the baking sheet, nestling in the salmon fillet between the veggies. Drizzle the remaining infused olive oil over top.

A sheet pan meal with salmon, zucchini, broccoli, red onion, peppers, capers, garlic, olive oil and spices.

Recipe Tips for Roasted Salmon and Vegetables

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. (These are my favorite meal prep and storage containers)
  • Thaw Salmon Properly: If using frozen salmon fillets, make sure they are completely thawed and patted dry before seasoning and cooking.
  • Uniform Vegetable Sizing: Cut the vegetables into uniform pieces to ensure even cooking. This helps avoid some pieces getting overcooked while leaving others undercooked.
  • Prep Marinade in Advance: Save time by preparing the marinade in advance and storing it in the refrigerator for up to a week.
A sheet pan meal with salmon, zucchini, broccoli, red onion, peppers, capers, garlic, olive oil and spices.

Frequently Asked Questions about Roasted Salmon and Veggies

Can I use frozen salmon fillets for a sheet pan meal?

Yes, you can use frozen salmon fillets, but make sure to thaw them completely and pat them dry before seasoning and cooking.

Is it necessary to use parchment paper on a baking sheet?

Using parchment paper makes for easy cleanup, but you can also lightly grease the baking sheet if you prefer not to use parchment paper.

What can I use as a substitute for capers?

If you don't have capers, you can substitute them with chopped green olives or artichoke hearts for a similar tangy flavor

Can I prepare the marinade in advance?

Yes, you can prepare the marinade in advance and store it in an airtight container in the refrigerator for up to a week.

A sheet pan meal with salmon, zucchini, broccoli, red onion, peppers, capers, garlic, olive oil and spices.

Protein and Vegetable Substitutions

Protein Variations

  • Fish: In place of the salmon in this Whole30 sheet pan meal, this is also delicious made with halibut, bass, tuna, trout, cod, steelhead, or even catfish. (Easy Seafood Recipes)
  • Chicken: This marinade also works great with chicken. You can use chicken thighs, chicken breasts, or even a whole roasted chicken. (Easy Chicken Recipes)
  • Pork: This easy sheet pan meal works with just about any protein and pork is no exception. I've made it with pork chops, pork roast, and pork tenderloin. Cooking times and temperatures will vary by protein choice. (Easy Pork Recipes)

Vegetable Variations

  • The beauty of a sheet pan meal is that there really are no rules. You can easily swap out the vegetables in this recipe for any of your favorite vegetables. Some of my other favorite vegetables to include in this roasted salmon sheet pan meal are carrots, potatoes, sweet potatoes, cauliflower, mushrooms, asparagus, Brussels sprouts and butternut squash.
A sheet pan meal with salmon, zucchini, broccoli, red onion, peppers, capers, garlic, olive oil and spices.

More Seafood Recipes

This recipe is just one of over 100 quick and easy recipes in my new cookbook - Simply Delicious. It's full of slow cooker, one pot, 30 minute, air fryer, and sheet pan recipes.

ORDER A COPY HERE

REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #hungryfoodie on social! We love seeing what you are making. FOLLOW Hungry Foodie on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.

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A sheet pan meal with salmon, zucchini, broccoli, red onion, peppers, capers, garlic, olive oil and spices.

Sheet Pan Salmon and Vegetables

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No reviews

  • Author: Kyndra Holley
  • Total Time: 35 minutes
  • Yield: 4 Servings 1x
  • Diet: Gluten Free
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Description

Sheet Pan Salmon and Vegetables is a quick and easy dinner recipe that combines tender salmon fillets with a medley of colorful vegetables, all roasted to perfection with a zesty olive oil, garlic, and caper dressing. Finished with fresh dill, a squeeze of lemon, and a touch of cracked black pepper. Perfect for easy weeknight dinners.

Ingredients

Scale

For the salmon

For the marinade

  • ¼ cup olive oil (this is my favorite olive oil) Code kyndraholley for $5 off
  • 2 tablespoons capers
  • 2 teaspoons dijon mustard
  • 2 teaspoons chopped fresh dill, extra for garnish
  • 1 teaspoon garlic powder or 2 cloves garlic, minced (I use these spices) code kyndraholley for 10% off. 
  • ½ teaspoon sea salt (This is the only salt I use) Code PEACE for 15% off
  • ¼ teaspoon black pepper 

For the vegetables

  • 1 small head broccoli, cut into florets (this is where I get the best deal on fresh produce) Code Kyndra15 for $15 off
  • 1 red bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 2 small red onions, cut into wedges
  • 1 large zucchini, cut into chunks
  • 1 lemon, cut into wedges, for serving

Instructions

  1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
  2. Season the salmon generously on both sides with the salt and pepper.
  3. Mix all of the ingredients for the marinade in a small bowl.
  4. Arrange the salmon on the prepared baking sheet. Brush the salmon fillets with some of the dressing.
  5. Arrange the vegetables around the salmon in a single layer. Toss the vegetables with half of the marinade.
  6. Roast for 20 minutes, or until the salmon is cooked through and the vegetables start to get a slight char and are crisp-tender.
  7. Drizzle the rest of the marinade over top and garnish with fresh dill, a squeeze of lemon and some cracked black pepper. 

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Reheating: I recommend reheating this in a pan on the stovetop, in the oven, or in an air fryer. 
  • Thaw Salmon Properly: If using frozen salmon fillets, make sure they are completely thawed and patted dry before seasoning and cooking.
  • Uniform Vegetable Sizing: Cut the vegetables into uniform pieces to ensure even cooking. This helps avoid some pieces getting overcooked while leaving others undercooked.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Seafood Recipes
  • Method: Roasting
  • Cuisine: American

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The Best Gluten Free Carrot Cake

By 8 Comments

This is absolutely the Best Gluten Free Carrot Cake recipe. Perfectly spiced layers of moist carrot cake, topped with a velvety cream cheese frosting and toasted walnuts. Perfect to celebrate special occasions and holidays like Easter, or simply satisfy your sweet tooth.

Not only is it gluten free, but it is low carb, sugar free and can be made dairy free, egg free, and nut free as well.

A freshly baked and frosted gluten free carrot cake, with a slice being cut from it.

Ingredients in The Best Gluten Free Carrot Cake Recipe

Ingredients laid out in individual bowls to make a gluten free carrot cake - almond flour, coconut flour, sweetener, eggs, spices, cream cheese, vanilla extract and carrot.

Ingredient Notes and Substitutions

  • Chopped Walnuts: The walnuts add a delightful crunch and nutty flavor to this low carb carrot cake. They can be used raw or toasted. But toasting them in the oven definitely enhances the flavor.
  • Large Eggs: Ensure they are at room temperature for better mixing and a smoother batter. You can substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) for an egg-free option.
  • Sweetener: For this sugar free carrot cake, I used erythritol, but you can use any sweetener you prefer. Just make sure that it is a 1:1 substitution for sugar or adjust amount accordingly.
  • Unsalted Butter: Melted and mixed into the batter to add moisture and richness. You can also substitute butter flavored coconut oil.
  • Cream Cheese: I recommend using full fat cream cheese for the best flavor and texture for this gluten free carrot cake. You could also use creme fraiche or mascarpone. For a dairy free option you can substitute a dairy free cream cheese alternative. Try these Cream Cheese Chocolate Truffles
  • Vanilla Extract: The vanilla extract enhances the cake's flavor; use pure vanilla extract for the best flavor.
  • Almond Flour: I recommend using blanched almond flour for the best texture. For a nut free alternative you can use sunflower seed flour. Try this Parmesan Herb Almond Flour Bread
  • Grated Carrots: The star ingredient, adding natural sweetness, moisture, and texture; use finely grated carrots.

How to make Low Carb Carrot Cake

Step by step photo instructions for how to make a low carb and gluten free carrot cake.

Making the Gluten Free Carrot Cake Batter

Preheat the oven to 350°F. Line the bottom of 2 8-inch springform loose bottom baking pans with a circle of parchment paper. Grease the parchment paper and the sides of the tins with butter. 

Using an electric hand mixer, in a large mixing bowl, beat the eggs and the erythritol together until light and fluffy, about 2 minutes. Add the butter, cream cheese, and vanilla extract and mix again until well combined. 

In a separate mixing bowl, combine all of the dry ingredients - almond flour, coconut flour, baking powder, cinnamon, ginger, nutmeg and sea salt. Mix until all ingredients are well incorporated. 

Add the dry ingredients to the wet ingredients and mix until well combined. Stir in the grated carrots and toasted walnuts.

Step by step photo instructions for how to make a low carb and gluten free carrot cake.

Assembling the Cake and making the Sugar Free Cream Cheese Frosting

Using a rubber spatula, spoon the batter into the 2 prepared baking pans. Use the spatula to smooth the tops. Bake for 30 to 40 minutes.

Allow the cakes to cool in the pans for 5 minutes, then remove them from the pans and allow them to fully cool on a wire rack. 

Using a hand mixer, cream together the butter and the cream cheese until smooth. Add the sweetener and the vanilla and mix until combined. Add cream, if needed, and beat again until smooth and creamy. 

Spread a layer of frosting on top of one of the cakes. Then add the other layer of cake on top and cover the top and sides with the remaining frosting. Top with chopped walnuts. 

A slice of freshly baked and frosted double layer carrot cake with cream cheese frosting and toasted walnuts.

Recipe Tips for this Gluten Free Carrot Cake

  • Storage: Store leftover gluten free carrot cake in an airtight container in the refrigerator for up to 5 days. Alternatively, you can freeze leftover carrot cake for up to 3 months.
  • Room Temperature Ingredients: Make sure your eggs and cream cheese are at room temperature for smoother mixing and better texture.
  • Proper Greasing: Thoroughly grease the baking pans and line the bottoms with parchment paper to prevent sticking.
  • Toasting Walnuts: Toasting the walnuts enhances their flavor; just be careful not to over-toast and burn them as they will taste bitter.
  • Grated Carrots: Use finely grated carrots for a more even distribution throughout the cake.
  • Checking for Doneness: Use a toothpick to ensure the cakes are fully baked through. It should come out clean when inserted into the center.
  • Assemble Carefully: When layering the cakes, ensure they are fully cooled to prevent the frosting from melting or the cake from crumbling
A freshly baked and frosted gluten free carrot cake, with a slice being cut from it.

Frequently Asked Questions about this Sugar Free Carrot Cake Recipe

Can I substitute the almond flour and coconut flour with all-purpose flour?

No, this recipe is written and tested to be low carb and gluten-free. Almond flour and coconut flour are essential to this recipe.

How do you store leftover carrot cake?

Store leftover carrot cake in an airtight container in the refrigerator for up to five days. It can also be frozen for longer storage.

Can carrot cake be made ahead of time?

Yes, you can prepare the cake layers and frosting in advance. Assemble the cake just before serving for the freshest taste and best presentation.

Can I make cupcakes instead of a layer cake?

Yes, you can make cupcakes with this recipe. Adjust the baking time to about 20-25 minutes for cupcakes.

Can I make this gluten free carrot cake without cream cheese?

Cream cheese adds richness to the cake, as well as to the frosting. It's a key ingredient, but if you have dietary restrictions or preferences, you can substitute a dairy-free cream cheese alternative.

A slice of freshly baked and frosted double layer carrot cake with cream cheese frosting and toasted walnuts.

Carrot Cake Variations

Cream Cheese Frosting Variations

  • Orange Cream Cheese Frosting: Add orange zest and a splash of orange juice or 1 teaspoon of pure orange extract to the cream cheese frosting for a citrusy kick.
  • Pina Colada Frosting: Add a teaspoon of pure pineapple extract and ¼ cup of shredded coconut to the frosting for tropical flavor.
  • Maple Cream Cheese Frosting: Drizzle a sugar-free maple syrup or 1 teaspoons of pure maple extract into the cream cheese frosting for a warm, maple flavor.

Cake Variations

  • Zucchini Carrot Cake: Replace half of the grated carrots with grated zucchini for added moisture and a nutritional boost (I get all my fresh produce at a discount here) Code Kyndra15 for $15 off
  • Nut-Free Gluten Free Carrot Cake: If you have nut allergies, omit the walnuts or substitute them with pumpkin seeds, sunflower seeds, or shredded coconut. In place of the almond flour, you can use sunflower seed flour.
  • Fruit Additions: Include chopped dried pineapple, dried mango, dried cranberries, or raisins for extra sweetness and fruity flavors.
  • Protein Boost: Add a scoop of your favorite protein powder for a protein-packed carrot cake.
  • Spice It Up: Experiment with different spices like cardamom or allspice for a unique twist on the classic carrot cake.
A slice of freshly baked and frosted double layer carrot cake with cream cheese frosting and toasted walnuts.

More Gluten Free Recipes

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A freshly baked and frosted gluten free carrot cake, with a slice being cut from it.

The Best Gluten Free Carrot Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Kyndra Holley
  • Total Time: 50 minutes
  • Yield: 12 Servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This is absolutely the Best Gluten Free Carrot Cake recipe. Perfectly spiced layers of moist carrot cake, topped with a velvety cream cheese frosting and toasted walnuts. Perfect to celebrate special occasions and holidays like Easter, or simply satisfy your sweet tooth. Not only is it gluten free, but it is low carb, sugar free and can be made dairy free, egg free, and nut free as well.

Ingredients

Scale

For the Cake

  • 1 cup chopped walnuts
  • 4 large eggs, room temperature
  • ⅔ cup granular sweetener (I use this one) Code PEACE for 15% off
  • ⅔ cup unsalted butter, melted
  • 3 tablespoons cream cheese, softened
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups blanched almond flour (I use this brand)
  • ¼ cup + 1 tablespoon coconut flour (I use this brand)
  • 1 tablespoon baking powder
  • 3 teaspoons ground cinnamon
  • 1 teaspoon ground ginger (I use this brand of spices) code kyndraholley for 10% off
  • ⅓ teaspoon ground nutmeg
  • ⅓ teaspoon sea salt
  • 2 cups grated carrots, loosely packed

For the Frosting

  • 1 ½ cups cream cheese, softened
  • 5 tablespoons unsalted butter, softened
  • ½ cup powdered sweetener
  • 2 teaspoons pure vanilla extract  (I use this brand)
  • 1 tablespoon heavy cream, optional to thin out frosting

Topping

  • ½ cup finely chopped walnuts

Instructions

For the Cake

  1. Preheat the oven to 350°F. Line the bottom of 2 8-inch springform loose bottom baking pans with a circle of parchment paper. Grease the parchment paper and the sides of the tins with butter.
  2. Spread the walnuts across a sheet pan and toast in the oven for 3 to 5 minutes, until golden, then allow to cool.
  3. Using an electric hand mixer, in a large mixing bowl, beat the eggs and the sweetener together until light and fluffy, about 2 minutes. Add the butter, cream cheese, and vanilla extract and mix again until well combined.
  4. In a separate mixing bowl, combine all of the dry ingredients - almond flour, coconut flour, baking powder, cinnamon, ginger, nutmeg and sea salt. Mix until all ingredients are well incorporated.
  5. Add the dry ingredients to the wet ingredients and mix until well combined.
  6. Stir in the grated carrots and toasted walnuts.
  7. Using a rubber spatula, spoon the batter into the 2 prepared baking pans. Use the spatula to smooth the tops. Bake for 30 to 40 minutes or until you can insert a toothpick into the center and have it come out clean. Check the cakes after 25 minutes and if the top is browning too quickly, loosely cover the cakes with tinfoil to prevent burning.
  8. Allow the cakes to cool in the pans for 5 minutes, then remove them from the pans and allow them to fully cool on a wire rack. 

For the Frosting

  1. Using a hand mixer, cream together the butter and the cream cheese until smooth.
  2. Add the sweetener and the vanilla and mix until combined. Add cream, if needed, and beat again until smooth and creamy.
  3. Add a layer of frosting on top of one of the cakes. Then add the other layer of cake on top and cover the top and sides with the remaining frosting. Top with chopped walnuts. 

Notes

  • Storage: Store leftover gluten free carrot cake in an airtight container in the refrigerator for up to 5 days. Alternatively, you can freeze leftover carrot cake for up to 3 months.
  • Room Temperature Ingredients: Make sure your eggs and cream cheese are at room temperature for smoother mixing and better texture.
  • Proper Greasing: Thoroughly grease the baking pans and line the bottoms with parchment paper to prevent sticking.
  • Toasting Walnuts: Toasting the walnuts enhances their flavor; just be careful not to over-toast and burn them as they will taste bitter. 
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert Recipes
  • Method: Baking
  • Cuisine: English

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Homemade Hamburger Helper Beef Stroganoff

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Say goodbye to store-bought boxed stroganoff and indulge in this Homemade Hamburger Helper Beef Stroganoff Copycat recipe. It is the ultimate in comfort food. Tender ground beef, savory mushrooms and onions, in a rich and creamy sour cream sauce. This quick beef stroganoff recipe can be ready in less than 30 minutes and only dirties 2 pans, making it the perfect quick and easy weeknight meal. 

a ceramic bowl with a pasta dish made with ground beef, mushrooms, onions, and a sour cream sauce.

Ingredients in Beef Stroganoff Hamburger Helper Copycat

For the exact ingredient amounts and step-by-step directions, scroll down to the bottom for the full recipe.

  • Pasta: For this easy ground beef recipe, you can use any pasta noodle you prefer. Traditionally beef stroganoff is made with egg noodles, but I used casarecce. Penne, macaroni, gemelli, and fusilli are also great choices.
  • Ground beef: If you are using a ground beef with a higher fat percentage, I recommend draining the excess grease so that you do not end up with an oily sauce.
  • Worcestershire sauce: The Worcestershire sauce helps add a depth of flavor to the sauce. You could also substitute coconut aminos or soy sauce.
  • Mushrooms: I like to use shiitake mushrooms in this homemade Hamburger Helper Beef Stroganoff copycat recipe but you can use any mushrooms you prefer. Some of my favorites are cremini, maitake, and oyster mushrooms
  • Onions: You can use yellow onions, sweet onions, or even white onions.
  • Garlic: Fresh is best. But if you do not have any on hand, you can use jarred garlic, granulated garlic, dried minced garlic, or even Garlic Confit.
  • Sour cream: Sour cream is the star of the show when it comes to stroganoff. You can also use creme fraiche, or plain Greek yogurt.
  • Beef stock: If you do not have beef stock, you can also use chicken stock or even beef bouillon and water.

How to make Homemade Hamburger Helper Beef Stroganoff

Step by step photo directions for how to make a homemade version of stroganoff hamburger helper.

Step By Step Instructions

STEP 1: Cook the pasta as per the directions on the package, drain and set aside. 

STEP 2: While the pasta is cooking, add the olive oil to a large skillet over medium-low heat. Once the oil is hot, add the onions to the pan and cook until soft and translucent.

STEP 3: Add the garlic and cook until fragrant, about 2 minutes. 

STEP 4: Add the ground beef to the pan, breaking it up as it cooks. Once the ground beef is browned, drain any excess grease. 

Step by step photo directions for how to make a homemade version of stroganoff hamburger helper.

STEP 5: Add the Worcestershire sauce, mushrooms, salt, garlic, onion and paprika to the pan. Cook until the mushrooms are tender, about 6 minutes. 

STEP 6: Add the beef stock and sour cream to the pan and mix until well combined.

STEP 7: Bring to a slow boil and then reduce heat to simmer. Simmer until the sauce has thickened. Taste, and add more salt and pepper, if needed. 

STEP 8: Add the cooked pasta to the pan and toss until evenly coated in the sauce.

A large pan with a pasta dish made with ground beef, mushrooms, onions, and a sour cream sauce.

Recipe Tips and Variations

  • Storage: Store leftover Hamburger Helper Beef Stroganoff in the refrigerator in an airtight container for up to 5 days. (These are my favorite meal prep and storage containers)
  • Reheating: I recommend reheating this in the microwave or in a pan on the stovetop.
  • Temperature: Do not let your sour cream sauce get too hot or it can curdle.
  • Protein substitutions: This homemade hamburger helper beef stroganoff is also excellent made with ground bison, ground turkey, ground pork or even ground chicken.
  • Toppings: This easy stroganoff recipe is delicious topped with loads of fresh herbs like parsley, dill, or chives. If you do not have any fresh herbs, dried or freeze dried will work also.
  • Serving suggestions: This is delicious served with a simple grilled vegetable recipe or even a hearty salad recipe.
  • Thickening the sauce: If you like a thicker sauce, add one to 2 teaspoons of cornstarch, arrowroot, or tapioca starch to thicken. 

More Quick and Easy Recipes

This recipe is just one of over 100 quick and easy recipes in my new cookbook - Simply Delicious. It's full of slow cooker, one pot, 30 minute, air fryer, and sheet pan recipes.

ORDER A COPY HERE

REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #hungryfoodie on social! We love seeing what you are making. FOLLOW Hungry Foodie on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.

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A large pan with a pasta dish made with ground beef, mushrooms, onions, and a sour cream sauce.

Homemade Beef Stroganoff Hamburger Helper

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 19 reviews

  • Author: Kyndra Holley
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
Print Recipe

Ingredients

Scale
  • 12 ounces dry pasta (I use this noodle)
  • 2 tablespoons olive oil (This is the brand I use) code kyndraholley for $5 off
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 1 pound ground beef
  • 2 tablespoons Worcestershire sauce
  • 6 ounces shiitake mushrooms, thinly sliced
  • 1 ½ teaspoons sea salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion 
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground black pepper 
  • 1 cup beef stock 
  • 1 ½ cups sour cream
  • OPTIONAL: 1 to 2 teaspoons corn starch or arrowroot (**see notes**)

Instructions

  1. Cook the pasta as per the directions on the package, drain and set aside. 
  2. While the pasta is cooking, add the olive oil to a large skillet over medium-low heat. Once the oil is hot, add the onions to the pan and cook until soft and translucent. Add the garlic and cook until fragrant, about 2 minutes. 
  3. Add the ground beef to the pan, breaking it up as it cooks. Once the ground beef is browned, drain any excess grease. 
  4. Add the Worcestershire sauce, mushrooms, salt, garlic, onion and paprika to the pan. Cook until the mushrooms are tender, about 6 minutes. 
  5. Add the beef stock and sour cream to the pan and mix until well combined. Bring to a slow boil and then reduce heat to simmer. Simmer until the sauce has thickened. Taste, and add more salt and pepper, if needed. 
  6. Add the cooked pasta to the pan and toss until evenly coated in the sauce. 

Notes

Get 40% off Heckled Pans - My all-time favorite cookware
  • Storage: Store leftovers in the refrigerator in an airtight container for up to 5 days. 
  • Reheating: I recommend reheating this in the microwave or in a pan on the stovetop. 
  • Toppings: This stroganoff is delicious served with some finely grated parmesan and chopped fresh herbs like dill, parsley, and chives. 
  • Thickening the sauce: If you like a thicker sauce, add one to 2 teaspoons of cornstarch, arrowroot, or tapioca starch to thicken. 
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Pasta Recipes
  • Method: Saute
  • Cuisine: American

Nutrition

  • Calories: 482

Follow Me on Instagram @kyndraholley

Books I read in July 2023

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Our summers here in the PNW are short, but absolutely beautiful. From July through September there is no where else I would rather be. Specifically, in our pool, with a book in my hand. During the summer I always feel infinitely grateful that I get to write my own schedule and can batch out my work, in order to leave a lot of time during the middle of the day to swim, float, and read. So let's dive (pun intended) into my July reads, shall we? Check out my reviews of the books I read in June.

What did you read this month? What's your favorite book? I would love to hear about it in the comments.

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Book Review of "The Last Flight" by Julie Clark

Reviews of Books I read in July 2023: The Four Winds by Kristin Hannah, After I do by Taylor Jenkins Red, The Last Flight by Julie Clark

“The Last Flight” by Julie Clark 4 / 5 ⭐️ 

In case you were not already aware, "The Flight" and "The Last Flight" by Julie Clark are the exact same book, but with different titles and a different cover. I feel like this renaming/new cover thing is starting to be more common. This happened with one of the Kristin Hannah Books I read last month also.

I really enjoy the quality and caliber of Julie Clarks writing overall. In fact, I got one of her other books, "The Lies I Tell" in my Book of the Month box and it was excellent. But while the premise of this book was interesting and plausible enough, and the characters were well-rounded, the story struggles to keep an even pace.

The opening few chapters are intriguing and start building suspense as you learn more about the two main characters Claire and Eva, their past and present lives and how their worlds came to intersect. It switches back and forth between Claire and Evas points of view and also between the past and present. This was done well and easy to follow. That in itself is a win as so many books with multiple POV and jumping timelines are so poorly executed, making them hard to follow and confusing.

But just when I felt committed to the story and was chomping at the bit for more, it started to drag on a bit. While the middle isn't bad, I just spent a lot of time waiting for something exciting to happen. Then about ¾ of the way through, I was once again met with excitement and intrigue as the suspense ramps back up, only for the book to wrap up really quickly. I would have loved to felt that same suspense in the beginning and the end, all the way through.

Synopsis of "The Last Flight" by Julie Clark

Claire Cook leads what appears to be a picture-perfect life. She is married into a wealthy political family, and enjoys the luxuries of the Manhattan elite, complete with a team of staff carefully choreographing her every move. However, behind closed doors, her reality is far from perfect. Her husband's explosive temper and relentless surveillance of her every move keep her trapped and living in fear.

Over the course of several months, and with very careful planning and execution, Claire puts plans in place to escape. However, things don’t go as planned and her path to freedom takes an unexpected turn when she meets a woman named Eva at the airport, who has reasons of her own to want to disappear. In a decision fueled by desperation, they switch plane tickets, hoping it will provide them both with a fresh start. Claire takes Eva's flight to Oakland, while Eva heads to Puerto Rico disguised as Claire.

Tragically, the flight bound for Puerto Rico crashes, leaving Claire with a new problem. Stranded and with limited options, she is forced to assume Eva’s identity. But by doing so, she also inherits the secrets that Eva fought so hard to conceal. 

ORDER A COPY HERE

Book Review of "After I Do" by Taylor Jenkins Reid

Reviews of Books I read in July 2023: The Four Winds by Kristin Hannah, After I do by Taylor Jenkins Red, The Last Flight by Julie Clark

“After I do” by Taylor Jenkins Reid 5 / 5 ⭐️ 

“We are tied to each other. We can hate and love, miss and loathe each other all within the same breath. We can never want to see each other again while never wanting to let go.”

This book has really mixed reviews. I believe this boils down to whether or not the reader has been married, how long they have been married, and if they have ever had to fight for their marriage.

I found it to be an incredibly honest depiction of long-term relationships/marriage. TV, movies, and books paint a picture of romantic love that is unwavering and all-consuming. That if only you meet the right person, it will be perfect and effortless, forever.

But what I've learned to be true over the last 15 years of my marriage is that love and attraction wax and wane. That relationships have seasons and cycles. That sometimes butterflies can be replaced with resentment or complacency, only to be replaced with butterflies again. It took me a long time to realize this was common and normal.

I've also learned that the smallest moments can feel far more intimate than physical intimacy ever will. The quiet acknowledgment that someone knows you and truly sees you. The finishing of each other's sentences. A subtle look across a crowded room that tells you you are thinking the same thing at the same time. To know someone so well that you know what they are about to ask you and you just answer the question before it is asked.

But the most important thing I have learned is that you have to choose each other every day. Some days it’s a choice made with an emphatic YES, and other days it's a choice made solely out of a promise you intend to keep.

On my wedding day I felt butterflies. But all these years later, I feel a deep and profound love that continues to grow through all cycles and seasons. A love that tells me that even though I could live without him, I don't ever want to.

Synopsis of "After I do" By Taylor Jenkins Reid

"When Lauren and Ryan's marriage reaches the breaking point, they come up with an unconventional plan. They decide to take a year off in the hopes of finding a way to fall in love again. One year apart, and only one rule: they cannot contact each other. Aside from that, anything goes."

ORDER A COPY HERE

Book Review of "The Four Winds" By Kristin Hannah

Books I read in July 2023: The Four Winds by Kristin Hannah, After I do by Taylor Jenkins Red, The Last Flight by Julie Clark

“The Four Winds” by Kristin Hannah 4.5 / 5 ⭐️

“Life is tough. You need to be tougher or it will turn you inside out.”

Just as I have come to expect from a Kristin Hannah novel, I finished this gut-wrenching story with tears streaming down my face. 

When I shared that I was reading this book, I received a deluge of messages from people having already read it, wanting to share a rant or rave. While a surprising number of those messages echoed disappointment, I never let the words of others take up space throughout my reading experience. I loved this book. 

This was my 4th Kristin Hannah novel and I’ve noticed a theme emerging in her writing. All 4 books featured female characters that find their strength and resilience through surviving impossible odds. The books also share a focus on intergenerational female bonds, showcasing the complexity of their relationships throughout the stories. 

 "The Four Winds" Is set during the Great Depression / Dust Bowl era in America. It is a heartbreaking tale of sacrifice, loss, survival, and the unyielding strength of the human spirit. While the book is a work of fiction, it is an accurate representation of the times. 

I really don’t remember learning much about this part of our nations history in school. It was such a devastating time for our country and so few people from that time period are even alive to give first hand accounts anymore. Our modern society feels so far removed from these struggles that I think we fail to realize that history could repeat itself. 

Synopsis of "The Four Winds" By Kristin Hannah

The story is set in 1930's Texas, revolving around Elsa, a woman from a well-off family who has battled illness since childhood. She was told her whole life that she was unloveable and that no man would ever marry her because she was sick, unattractive and too tall. She is mistreated and disregarded by her entire family. All she desires is love, acceptance and to feel like she belongs.

When she is 25, she finds comfort in the arms (and the bed of a truck) of a young Italian farm boy, Rafe Martinelli. From that encounter she becomes pregnant. When her parents find out, they disown her and drop her off at the Martinelli farm and never look back. 

Despite her deep sorrow and the knowledge that Rafe doesn’t really love her, Elsa adapts to farm life and forms a deep love for the farm and the Martinelli family. She learns to cook, sew, garden, and tend to the land and the animals. In doing so, she starts to find worth and purpose in being useful and contributing to the family. 

That is until the Great Depression, and the most severe drought in the Great Plains' history, ultimately leading to the devastation that came to be known as the Dust Bowl. Season after season of drought and dust storms ravage the land and the homestead, making them all sick, and leaving her with no choice but to pack up and head west to California in the pursuit of a “The American Dream” and a better life for her children. 

However, after making the treacherous trek to California, she arrives only to realize that the “land of milk and honey” is anything but and that now she is up against a whole new set of struggles. 

ORDER A COPY HERE

More Book Reviews

Books I Read in June 2023

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This was a slower reading month for me, but below you will find detailed reviews of all of the book I read in June. Spoiler alert, they were all really good and I highly recommend them. What did you read this month? What's your favorite book? I would love to hear about it in the comments.

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Book Review of The Great Alone by Kristin Hannah

A hardcover book copy of The Great Alone by Kristin Hannah with a bunch of green plants behind it

“The Great Alone” by Kristin Hannah 5/5 ⭐️ 

“A thing can be true, and not the truth”

This was a heartbreaking read. It shattered my heart a million times over. The way Kristin Hannah is able to transport the reader into the worlds of the characters she writes is unparalleled. I felt like I was going through every emotion right along with them. Her writing is truly in a league of its own.

One of the most remarkable things about Kristin Hannah is her talent for eliciting a wide range of emotions. From moments of gut-wrenching sorry that will leave you with tears streaming down your face as you turn the pages, to feelings of immense joy and happiness that will have you smiling for the characters victories.

This book features themes of romantic love, familial love, strife, hardship, sacrifice, strength and resilience. Trigger warning: it also depicts some intense domestic violence.

Synopsis of The Great Alone by Kristin Hannah

"The Great Alone" serves as a testament to the transformative power of storytelling. Through its beautifully expressive writing and intricately developed characters, it delves into the depths of human emotions, exposing vulnerabilities while also celebrating the indomitable spirit of humanity. This is a book that will linger in my thoughts long after I've turned the final page, leaving an indelible imprint on my heart.

Ernt Allbright, a former POW, comes home from the Vietnam war a changed and volatile man. When he loses yet another job, he makes an impulsive decision: he will move his family north, to Alaska, where they will live off the grid in America’s last true frontier.

Thirteen-year-old Leni, a girl coming of age in a tumultuous time, caught in the riptide of her parents’ passionate, stormy relationship, dares to hope that a new land will lead to a better future for her family. She is desperate for a place to belong. Her mother, Cora, will do anything and go anywhere for the man she loves, even if means following him into the unknown.

At first, Alaska seems to be the answer to their prayers. In a wild, remote corner of the state, they find a fiercely independent community of strong men and even stronger women. The long, sunlit days and the generosity of the locals make up for the Allbrights’ lack of preparation and dwindling resources.

But as winter approaches and darkness descends on Alaska, Ernt’s fragile mental state deteriorates and the family begins to fracture. Soon the perils outside pale in comparison to threats from within. In their small cabin, covered in snow, blanketed in eighteen hours of night, Leni and her mother learn the terrible truth: they are on their own. In the wild, there is no one to save them but themselves.

In this unforgettable portrait of human frailty and resilience, Kristin Hannah reveals the indomitable character of the modern American pioneer and the spirit of a vanishing Alaska―a place of incomparable beauty and danger. The Great Alone is a daring, beautiful, stay-up-all-night story about love and loss, the fight for survival, and the wildness that lives in both man and nature.

ORDER A COPY HERE

Book Review of Magic Hour by Kristin Hannah

A paperback book copy of Magic Hour by Kristin Hannah with a bunch of green plants behind it.

“Magic Hour” by Kristin Hannah 4 / 5 ⭐️ 

“She didn't know that some hurts were like a once-broken bone. In the right weather, they could ache for a lifetime.” 

For those unaware, “Wild” and “Magic Hour” are both the same book. After reading it, I believe that “Wild” is the more fitting title. 

I've read three other Kristin Hannah books: “The Nightingale”, "The Four Wings" and “The Great Alone” which were all excellent. So to say that I had high expectations for this book would be an understatement. 

The first half was very slow and felt like it was lacking direction. But the second half picks up the pace and pulls you right into the world of the story. I am glad I stuck with it. 

While I liked this book, if I didn’t already know, I would have never guessed that it was written by the same author than penned two of my favorite stories of all-time. That being said, “Magic Hour was written a decade before “The Nightingale” and “The Great Alone”. If anything it serves as proof of how much a writer can continue to grow and fine-tune their craft throughout their career. I truly feel like Kristin Hannah is in a league of her own. 

I very much value an author that takes the time to thoroughly research the subject matter of their writing, in order to create a deep, nuanced storyline that takes the reader far below the surface. 

Fact based, historical research makes all the difference between good and GREAT writing and storytelling. While there likely wasn’t as much research required for this book, I would guess that when it comes to some of her other titles, it took her longer to do the research then it did to write the book. I respect this so much. It’s the same reason that I love Jodi Picoults writing.

Synopsis of Magic Hour By Kristin Hannah

Dr. Julia Cates, one of the country's leading child psychiatrists, is facing career-ending media scrutiny after a shocking tragedy occurs with one of her patients. Meanwhile, back in her small hometown, her sister Ellie, the chief of police, is dealing with the biggest thing to ever happen in that town. A 6-year-old girl shows up out of nowhere from the depths of the forest and appears to be completely feral. She does not speak and is covered in scars, suggesting that she has suffered immense abuse. But who does this little girl belong to? And where did she come from? Julia returns home to pick up the pieces of her shattered career and help her sister uncover what happened to this innocent little child.

ORDER A COPY HERE

Book Review of Behind Closed Doors

A paperback book of Behind Closed Doors by B.A Paris with a bunch of green plants behind it.

“Behind Closed Doors” by B.A. Paris 4 / 5 ⭐️

“When I look at him I feel dismayed as I always do at how normal he looks, because surely there should be something--pointed ears or a pair of horns--to warn people of his evilness.” 

Grace and Jack Angel are the picture perfect couple… or are they? On the surface, they have it all: wealth, beauty, a stunning home, and a seemingly flawless marriage. However, as the title suggests, the horrifying secrets about their lives lie hidden behind closed doors. 

“Behind Closed Doors” is dark and twisty psychological thriller that dives deep into themes of psychological manipulation, domestic abuse, fear, control, and survival.

The story is written predominantly from Graces point of view, with a jumping timeline that alternates between the present and the past, gradually revealing the shocking truths about their lives together.

B.A. Paris has a real gift for creating an atmosphere of unease and suspense, page after page. I couldn’t put it down. Not even when my book got drenched a third of the way through. Yes, I read over 200 pages of a soaking wet book. This book will make you question how well you really know the people around you.

My only complaint would be that after all the buildup, it wrapped up so quickly that I almost had whiplash. It almost felt like it was being left open for the possibility of a sequel. 

Synopsis of "Behind Closed Doors" by B.A. Paris

Everyone knows a couple like Jack and Grace. He has looks and wealth; she has charm and elegance. He’s a dedicated attorney who has never lost a case; she is a flawless homemaker, a masterful gardener and cook, and dotes on her disabled younger sister. Though they are still newlyweds, they seem to have it all. You might not want to like them, but you do. You’re hopelessly charmed by the ease and comfort of their home, by the graciousness of the dinner parties they throw. You’d like to get to know Grace better.

But it’s difficult, because you realize Jack and Grace are inseparable.

Some might call this true love. Others might wonder why Grace never answers the phone. Or why she can never meet for coffee, even though she doesn’t work. How she can cook such elaborate meals but remain so slim. Or why she never seems to take anything with her when she leaves the house, not even a pen. Or why there are such high-security metal shutters on all the downstairs windows.

Some might wonder what’s really going on once the dinner party is over, and the front door has closed.

ORDER A COPY HERE

French Onion Chicken

By 2 Comments

This French Onion Chicken Recipe is a quick and easy one pot meal. Pan-seared chicken, simmered in a rich and flavorful pan sauce, made with caramelized onions, sherry, and fresh herbs. Topped with melty mozzarella and Gruyere cheeses, garnished with fresh thyme, and served alongside creamy whipped mashed potatoes and roasted broccoli. This easy chicken recipe is sure to be a family favorite.

An enameled cast iron skillet with cooked chicken breasts, topped with a caramelized onion pan sauce and melty cheese.

Ingredients in French Onion Chicken

Ingredients laid out in individual bowls to make French Onion Chicken - chicken, onions, cheese, thyme, beef stock, garlic, and butter.

Ingredient Notes

  • Chicken: This French Onion Chicken can be made with boneless skinless chicken breast or thighs. Pork can also be used as a delicious alternative. (More Easy Chicken Recipes)
  • Onion: I like to use white onions or sweet onions. The magic in this dish is in the caramelized onions. True caramelization can take about 30 minutes. Don't skimp on this step; it is worth it.
  • Worcestershire sauce: Substitute with soy sauce or coconut aminos if desired. Adjust salt levels accordingly.
  • Garlic: Fresh garlic is best, but you can use jarred minced garlic, garlic powder, or dried minced garlic as alternatives.
  • Thyme: Fresh thyme is recommended, but dried thyme works too. Use 1 teaspoon dried thyme for 1 tablespoon fresh thyme.
  • Beef stock: Beef or chicken stock can be used interchangeably in the recipe.
  • Cheese: Mozzarella and Gruyere are used in this recipe, but feel free to use your preferred cheese like Swiss, gouda, cheddar, or provolone.

How to make the Best French Onion Chicken

Step by step directions for how to make a one pot French onion chicken recipe.

Step By Step Instructions

  1. Lightly season both sides of the chicken breasts with salt and pepper.
  2. In a large skillet over medium-low heat, melt 2 tablespoons of butter. Add the onions and garlic, and cook until the onions are caramelized, which usually takes around 30 minutes. Set the caramelized onions aside.
  3. Increase the heat to medium-high. Add the remaining 2 tablespoons of butter to the skillet and pan-sear the chicken on both sides until they turn a deep golden brown.
  4. Remove the chicken from the pan and set it aside. Note that the chicken will not be fully cooked at this stage. Deglaze the pan by adding the stock. Use a rubber spatula to scrape up any remaining bits of chicken stuck to the bottom of the pan. Stir and mix them into the liquid. Let the mixture simmer for 3 to 5 minutes.
Step by step directions for how to make a one pot French onion chicken recipe.

5: Reduce the heat to medium-low to low, add the cooking sherry, garlic, Worcestershire, thyme, salt and pepper. Let simmer for 6 minutes, or until the sauce has reduced by half and thickened slightly. 

6: Add caramelized onions back to the pan and nestle in the chicken, and simmer until the chicken is cooked all the way through, about 10 minutes or until it has reached an internal temperature of 165°F.

7: Spoon the onions and some sauce over the chicken and then top with a combination of gruyere and mozzarella cheese. Bake in the oven for 7 to 8 mins at 275°F or until the cheese is melted and bubbly.

8: Spoon a little bit of onion gravy on top and garnish with fresh thyme.

An enameled cast iron skillet with cooked chicken breasts, topped with a caramelized onion pan sauce and melty cheese.

Recipe Tips and Variations

  • Storage: Store any leftover French Onion Chicken in the refrigerator for up to 4 days. (My Favorite Meal Prep Containers)
  • Reheating: Reheat the dish either in a pan on the stovetop or in the microwave.
  • Thickening the sauce: If you desire a thicker sauce, you can add a small amount of xanthan gum, tapioca flour, or arrowroot flour.
  • Serving suggestions: Enjoy this dish with Easy Grilled Vegetables, mashed potatoes, Cheesy Garlic Roasted Asparagus, mashed cauliflower, Crispy Air Fryer Potato Wedges or any of your favorite side dishes.
An enameled cast iron skillet with cooked chicken breasts, topped with a caramelized onion pan sauce and melty cheese.

Alternate Cooking Methods

  • How to Make French Onion Chicken in the Instant Pot : Season the chicken breasts with salt and pepper on both sides. Set your Instant Pot to the sauté function and melt 2 tablespoons of butter. Add the onions and garlic, and cook until the onions are caramelized, about 10 minutes. Remove the caramelized onions from the Instant Pot and set them aside. Increase the sauté function to high, add the remaining 2 tablespoons of butter, and pan-sear the chicken on both sides until it is a deep golden brown. Add the onions back to the Instant Pot. Pour in the stock and use a rubber spatula to scrape up any browned bits from the bottom of the pot. Add the cooking sherry, minced garlic, Worcestershire sauce, thyme, salt, and black pepper to the Instant Pot. Stir well. Nestle the chicken on top of the onions. Close the lid of the Instant Pot and set it to manual high pressure for 10 minutes. Once the cooking time is complete, perform a quick pressure release. Sprinkle the cheese and fresh thyme over top and let melt. Spoon some of the onion gravy over top of the chicken. (Try this Instant Pot Queso Dip)
  • How to Make French Onion Chicken in the Slow Cooker : If you have time to caramelize the onions in a pan on the stovetop before adding to the slow cooker, this will give you the best flavor. If not, you can add all ingredients to the slow cooker (minus the cheeses) and cook on low for 6 to 7 hours. Top with cheeses and fresh thyme and cook for one additional hour.
A white bowl with chicken and caramelized onions, mashed potatoes and roasted broccoli.

Frequently Asked Questions

Can you make French Onion Chicken in the Instant Pot?

YES! See directions above.

How can I make Dairy free French onion chicken recipe?

To make this recipe dairy free, substitute the butter with ghee or coconut oil, and the cheese with your favorite dairy free cheese alternative.

Can I use chicken thighs instead of chicken breasts for this recipe?

Yes! You can use boneless, skinless chicken thighs in place of the chicken breasts. 

A white bowl with chicken and caramelized onions, mashed potatoes and roasted broccoli.

More Easy Chicken Recipes

This recipe is just one of over 100 quick and easy recipes in my new cookbook - Simply Delicious. It's full of slow cooker, one pot, 30 minute, air fryer, and sheet pan recipes.

ORDER A COPY HERE

REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #hungryfoodie on social! We love seeing what you are making. FOLLOW Hungry Foodie on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.

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An enameled cast iron skillet with cooked chicken breasts, topped with a caramelized onion pan sauce and melty cheese.

French Onion Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Kyndra Holley
  • Total Time: 1 hour
  • Yield: 4 Servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This French Onion Chicken Recipe is a quick and easy one pot meal. Pan-seared chicken, simmered in a rich and flavorful pan sauce, made with caramelized onions, sherry, and fresh herbs. Topped with melty mozzarella and Gruyere cheeses, garnished with fresh thyme, and served alongside creamy whipped mashed potatoes and roasted broccoli. This easy chicken recipe is sure to be a family favorite.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (4 total)
  • 4 tablespoons butter, divided
  • 2 medium onions, thinly sliced
  • ½ cup cooking sherry (I use this brand)
  • 3 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme, plus extra for garnish
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 cup beef or chicken broth
  • 1 cup shredded mozzarella cheese 
  • ½ cup shredded gruyere cheese

Instructions

  1. Lightly season the chicken breasts with salt and pepper on both sides. In a large skillet over medium-low heat, add 2 tablespoons of the butter, the onions and the garlic. Cook until the onions are nice and caramelized, about 30 minutes. Remove the onions from the pan and set aside.
  2. Increase the heat to medium-high, add the remaining 2 tablespoons of butter and pan-sear the chicken on both sides until they are a deep golden brown. Remove from pan and set aside. (Chicken will not be fully cooking during this stage)
  3. De-glaze the pan with stock. Using a rubber spatula, scrape up and mix in any remaining bits of chicken stuck to the bottom of the pan. Let simmer for 3 to 5 minutes.
  4. Reduce the heat to medium-low to low, add the cooking sherry, garlic, Worcestershire, thyme, salt and pepper. Let simmer for 6 minutes, or until the sauce has reduced by half and thickened slightly. 
  5. Add caramelized onions back to the pan and nestle in the chicken, and simmer until the chicken is cooked all the way through, about 10 minutes or until it has reached an internal temperature of 165°F.
  6. Spoon the onions and some sauce over the chicken and then top with a combination of gruyere and mozzarella cheese. Bake in the oven for 7 to 8 mins at 275°F or until the cheese is melted and bubbly. Spoon a little bit of onion gravy on top and garnish with fresh thyme.

Notes

  • Storage: Store leftover French Onion Chicken in the refrigerator for up to 4 days. 
  • Reheating: You can reheat this dish in a pan on the stovetop or in the microwave.
  • Thickening the sauce: If you would like the sauce to be thicker, you can add a little xanthan gum, tapioca flour or arrowroot flour.
  • Slow cooker: To make this recipe in a crockpot, add all ingredients except for the cheese and cook on low for 4 to 6 hours. Sprinkle the cheese over top and cook for one additional hour. 
  • Prep Time: 15
  • Cook Time: 45
  • Category: Chicken Recipes
  • Method: Saute
  • Cuisine: French

Nutrition

  • Calories: 524
  • Fat: 27g
  • Carbohydrates: 9.2g
  • Fiber: 0.7g
  • Protein: 51g

Follow Me on Instagram @kyndraholley

Marry Me Chicken (Tuscan Chicken)

By 1 Comment

This Creamy Tuscan Chicken Recipe (also know as Marry Me Chicken) is made with pan-seared chicken breasts, seasoned to perfection and simmered in a rich and creamy sauce made with sun-dried tomatoes, spinach, garlic, red onions, heavy cream and parmesan cheese. This quick and easy chicken recipe can be made in just 30 minutes and only dirties one pan.

A white skillet filled with a chicken dish with a creamy tomato sauce, spinach and sun-dried tomatoes.

Ingredients in Marry Me Chicken

Ingredient Notes

  • Chicken: Chicken breasts are a great source of lean protein. You could also make this Marry Me Chicken recipe with boneless, skinless chicken thighs, which are juicier and more flavorful.  (More Easy Chicken Recipes)
  • Dry white wine: Any dry white wine will work here - sauvignon blanc, pino gris, Viognier, or even a chardonnay. The white wine in this creamy Tuscan Chicken recipe adds a nice bright acidity to the dish.  (Get clean dry-farmed wines shipped right to your door)
  • Red onion: Red onions take on a subtle sweetness when they are sautéed. Combined with the fresh garlic, they add a lot of flavor to this creamy tomato sauce recipe. If you do not have red onions, you can also substitute white onions, yellow onions, or shallots.
  • Sun-dried tomatoes: The sun-dried tomatoes add a pop of natural sweetness and a hint of tang to the dish. I prefer to use sun-dried tomatoes that are dry packed, as opposed to oil packed. You could also substitute fresh tomatoes, canned diced tomatoes, or even roasted red peppers. 
  • Spinach: In place of the spinach you could also use kale or Swiss chard for a similar flavor and texture. (Try this delicious Cheesy Spinach Stuffed Pepper Recipe)
  • Parmesan cheese: The parmesan cheese adds a nutty, umami flavor and helps to thicken the sauce. You can never have enough parmesan cheese in my book.

How to Make the Best Tuscan Chicken Recipe

Step by step photo instructions for how to make a creamy tuscan chicken (marry me chicken) recipe

Step By Step Instructions

STEP 1: Season the chicken generously on both sides with the salt, pepper, paprika and onion powder.

STEP 2: Heat the oil in a skillet over medium-high heat. Once the oil is hot, add the chicken to the pan and sear on both sides until golden brown, about 4 minutes each side. Remove the chicken from the pan, cover and set aside. 

STEP 3: Add the butter to the same pan. Once the butter is melted, add the onions and garlic and sauté until the onions are translucent and the garlic is fragrant.

STEP 4: Deglaze the pan with white wine and chicken broth. Using a rubber spatula, scrape up and mix in any bits that are stuck to the bottom of the skillet.

Step by step photo instructions for how to make a creamy tuscan chicken recipe (Marry Me Chicken Recipe).

STEP 5: Toss in the sun-dried tomatoes and cook for 2 minutes.

STEP 6: Add the heavy cream and bring to a slow boil. Reduce the heat to low and simmer. Mix in the grated parmesan cheese and stir until it melts into the sauce. Taste, and add more salt and pepper, if desired.

STEP 7: Add the spinach and let it cook until it has wilted down and is tender.

STEP 8: Add the chicken back to the pan, let it warm through, and spoon the sauce over the top.

Recipe Tips and Variations

  • Reheating: This can be reheated in the microwave or in a pan on the stovetop. If the sauce has broken or is too thick, adding a splash of chicken stock can help bring it back to life. 
  • Storage: Store any leftover Marry Me Chicken in an airtight container in the refrigerator for up to 5 days. (My Favorite Glass Meal Prep Containers)
  • Change up the protein: This can also be made with pork, salmon, or even shrimp. (Try this delicious Tuscan Salmon Recipe)
  • Make it vegetarian: To make this dish vegetarian friendly, swap the chicken for tofu, a meat free chicken product, or even portobello mushrooms (Easy Vegetarian Recipes)
  • Make it dairy free: For a dairy free Tuscan Chicken Recipe, substitute the heavy cream for full fat coconut milk and the parmesan cheese for your favorite dairy free cheese alternative. 
  • Add-ins: This is also delicious with capers, olives, artichoke hearts, mushrooms and fresh herbs like basil, thyme, or rosemary. 
  • Sauce: If the sauce is too thick, you can add a little extra chicken stock to thin it out. If the sauce is too thin, you can add a little extra heavy cream and parmesan cheese to thicken it. 
  • Serving suggestions: Serve this Tuscan Chicken with a green veggie like green beans, broccoli, asparagus, etc. It is also delicious over top of rice, mashed potatoes, or pasta. (Easy Side Dish Recipes)
2 white bowls full of a creamy chicken dish with sun-dried tomatoes and spinach, served with a side of green beans.

Frequently Asked Questions

What to serve with Marry Me Chicken

This Tuscan Chicken recipe is delicious served with roasted vegetables, mashed potatoes, rice, or pasta.

Can you free creamy dishes?

I prefer not to freeze dairy heavy dishes and the sauce does not come together the same after being frozen and reheated.

A ceramic bowl full of a creamy chicken dish with sun-dried tomatoes and spinach, served with a side of green beans.

More Easy Chicken Recipes

REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #hungryfoodie on social! We love seeing what you are making. FOLLOW Hungry Foodie on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.

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A white skillet filled with a chicken dish with a creamy tomato sauce, spinach and sun-dried tomatoes.

Marry Me Chicken (Tuscan Chicken)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Kyndra Holley
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This Creamy Tuscan Chicken Recipe (also know as Marry Me Chicken) is made with pan-seared chicken breasts, seasoned to perfection and simmered in a rich and creamy sauce made with sun-dried tomatoes, spinach, garlic, red onions, heavy cream and parmesan cheese. This quick and easy chicken recipe can be made in just 30 minutes and only dirties one pan.

Ingredients

Scale

(Order the Groceries to Make this HERE)

  • 1 ½ pounds boneless, skinless chicken breasts (4 total) (I get my organic, free range chicken here)
  • 1 teaspoon sea salt
  • 1 teaspoon paprika (I use these spices) code kyndraholley for 10% off
  • 1 teaspoon onion powder
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil or avocado oil (I use this brand) code kyndraholley for $5 off
  • 2 tablespoons salted butter
  • 4 cloves garlic, minced (or 4 teaspoons jarred garlic)
  • 1 small red onion, thinly sliced
  • ¼ cup dry white wine
  • ¼ cup chicken broth
  • ¾ cup chopped sun-dried tomatoes
  • 1 ½ cups heavy cream
  • ½ cup grated parmesan cheese, extra for garnish
  • 4 cups fresh spinach 
  • Chopped Italian flat-leaf parsley, for garnish
  • Red pepper flakes, for garnish

Instructions

  1. Season the chicken generously on both sides with salt and pepper. Sprinkle over the  paprika and onion powder.
  2. Heat the oil in a skillet over medium-high heat. Once the oil is hot, sear the chicken until golden brown, about 4 minutes each side. Remove the chicken from the pan, cover and set aside. 
  3. To the same pan, add the butter. Once the butter is melted, add the onions and garlic and sauté until the onions are translucent and the garlic is fragrant.
  4. Deglaze the pan with the white wine and chicken broth. Using a rubber spatula, scrape up and mix in any bits that are stuck to the bottom of the pan.
  5. Add the sun-dried tomatoes and cook for 2 minutes.
  6. Add the heavy cream, bring to a slow boil, then reduce the heat to low and let simmer. Stir in the parmesan cheese until it is melted into the sauce. Taste, and add more salt and pepper, if desired.
  7. Add the spinach to the sauce and cook until it is wilted down and tender.
  8. Add the chicken back to the pan and warm through, while spooning the sauce over the top.
  9. Garnish with fresh parsley, red pepper flakes and parmesan before serving.

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 5 days. 
  • Reheating: This can be reheated in the microwave or on the stovetop. But I recommend reheating it on the stovetop for best results.
  • Change up the protein: This recipe can also be made with pork, salmon, or even shrimp.
  • Dry white wine: I like to use a sauvignon blanc, pino gris, or even a chardonnay. If you are not a fan of cooking with wine, you can substitute more chicken stock.
  • Make it dairy free: For a dairy free tuscan chicken recipe, substitute the heavy cream for full fat coconut milk and the parmesan cheese for a dairy free cheese alternative. 
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Chicken Recipes
  • Method: Saute
  • Cuisine: Italian

Nutrition

  • Calories: 767

Follow Me on Instagram @kyndraholley

Marry Me Chicken Pasta (Tuscan Chicken Pasta)

By 4 Comments

This delicious Marry Me Pasta with Chicken (also know as Creamy Tuscan Chicken Pasta) is a quick and easy pasta recipe made with perfectly seasoned pan-seared chicken breasts, simmered in a velvety sauce made with sun-dried tomatoes, spinach, garlic, red onions, heavy cream and parmesan cheese and tossed with penne pasta. It can be made in just 30 minutes and it sure to be a family favorite.

An enameled cast iron skillet filled with a pasta dish made with chicken, penne, sun-dried tomatoes, spinach, red onion and a rich creamy sauce

Ingredients in Marry Me Chicken Pasta

Ingredients all laid out to make a pasta dish - penne, chicken, white wine, spinach, garlic, seasonings, red onions, cream, butter, and olive oil.

Ingredient Notes and Substitutions

Full details on how to make this Marry Me Chicken Pasta Recipe including ingredient amounts and step-by-step directions are located at the bottom of the post.

  • Chicken: For this creamy tuscan chicken recipe I used boneless, skinless chicken breasts, but you can also use boneless, skinless chicken thighs. (More Easy Chicken Recipes)
  • White wine: I like to use a dry white wine like sauvignon blanc, Pino Grigio, chardonnay or Viognier. If you do not want to use wine, you can replace it with extra chicken broth.
  • Pasta: I like to make this with penne noodles, but you can use any type of noodle you prefer. Try this Avocado Pesto Pasta or this Pepperoni Caprese Pasta Salad.
  • Red onion: If you do not have red onions on hand, you can also use white onions or even shallots. (Try these Pickled Red Onions)
  • Heavy cream: The heavy cream in this Tuscan chicken pasta helps give the sauce a nice silky texture. It also helps to thicken the sauce. You can also use half and half but your sauce might not be as thick.
  • Parmesan cheese: In place of the parmesan you can also use Pecorini Romano or asiago.
  • Sun-dried tomatoes: In place of the sun-dried tomatoes you can also use fresh tomatoes, canned diced tomatoes, or even roasted red peppers. If using canned tomatoes just be sure to drain them first. I prefer to use sun-dried tomatoes that are dry packed, as opposed to oil packed.
  • Spinach: You can use fresh or frozen spinach in this recipe. You can also substitute kale or Swiss chard. Use the leftover spinach to make these Cheesy Spinach Stuffed Peppers.

How to make Tuscan Chicken Pasta

Step by step photo directions for how to make marry me chicken pasta

Step By Step Instructions

STEP 1: Cook the pasta as per the directions on the package.
STEP 2: While the pasta is cooking, season the chicken breasts on both sides with salt, paprika, onion powder and black pepper.
STEP 3: Heat the olive oil in a large skillet over medium-high heat. Sear the on both sides until golden brown, about 8 minutes. Remove the chicken from pan and set aside.
STEP 4: To the same pan, add the butter. Once the butter is melted, add the onions and sauté until tender. Add the garlic, and sauté until fragrant.

step by step photo directions for how to make tuscan chicken pasta

STEP 5: Deglaze the pan with the white wine and chicken stock and use a rubber spatula to scrape up and mix in any bits that are stuck to the bottom of the pan.
STEP 6: Add the sun-dried tomatoes to the pan and cook for 2 to 3 minutes
STEP 7: Add the heavy cream to the pan, bring to a slow boil, and then reduce the heat to low and simmer. Stir in the grated parmesan cheese until it is melted into the sauce. Taste, and add more salt and pepper, if desired.
STEP 8: Add the spinach to the sauce and let cook until it is wilted down and tender. Add the chicken and drained, cooked pasta back to the pan and toss to combine. Garnish with fresh parsley, parmesan and red pepper flakes.

An enameled cast iron skillet filled with a pasta dish made with chicken, penne, sun-dried tomatoes, spinach, red onion and a rich creamy sauce

Recipe Tips and Variations

  • Storage: Store leftovers in the refrigerator in an air-tight container for up to 4 days. These are my favorite meal prep and storage containers.
  • Reheating: I recommend reheating this in a pan on the stovetop. Adding a little extra cream and chicken stock will help bring the sauce back to life.
  • Protein substitutions: This marry me chicken pasta is also great made with halibut, salmon, shrimp, lobster and even pork in place of the chicken.
  • Sauce: If the sauce is too thick, you can add a little extra chicken stock to thin it out. If the sauce is too thin, you can add a little extra heavy cream and parmesan cheese to thicken it.
  • Add-ins: This is also delicious with Garlic Confit, Kalamata olives, mushrooms, bell peppers, capers, and/or fresh herbs like thyme, oregano, or rosemary.
  • To made this a low carb pasta: substitute zucchini noodles, spaghetti squash, or shirataki noodles for the penne.
An enameled cast iron skillet filled with a pasta dish made with chicken, penne, sun-dried tomatoes, spinach, red onion and a rich creamy sauce

Frequently Asked Questions

How can I make this a gluten free marry me pasta?

Easy! Simply substitute gluten free pasta or serve it on top of mashed potatoes, rice, zucchini noodles or spaghetti squash.

Why is it called marry me chicken pasta?

The idea is that it is so good that if you served it to your partner, they would want to marry you after the first bite.

More Quick and Easy Chicken Recipes

This recipe is just one of over 100 quick and easy recipes in my new cookbook - Simply Delicious. It's full of slow cooker, one pot, 30 minute, air fryer, and sheet pan recipes.

ORDER A COPY HERE

REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #hungryfoodie on social! We love seeing what you are making. FOLLOW Hungry Foodie on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.

Print
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An enameled cast iron skillet filled with a pasta dish made with chicken, penne, sun-dried tomatoes, spinach, red onion and a rich creamy sauce

Marry Me Chicken Pasta (Tuscan Chicken Pasta)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Kyndra Holley
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
Print Recipe

Description

This delicious Marry Me Pasta with Chicken (also know as Creamy Tuscan Chicken Pasta) is a quick and easy pasta recipe made with perfectly seasoned pan-seared chicken breasts, simmered in a velvety sauce made with sun-dried tomatoes, spinach, garlic, red onions, heavy cream and parmesan cheese and tossed with penne pasta. It can be made in just 30 minutes and it sure to be a family favorite.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs, cubed (I get my organic, pasture-raised chicken here)
  • 14 ounces penne pasta (I get my fresh pasta here) Code PEACE for $10 off your first order
  • 1 teaspoon sea salt
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil (I use this brand) Code kyndraholley for $5 off
  • 2 tablespoons salted butter
  • 6 cloves garlic, minced
  • 1 small red onion, thinly sliced (I get all of my produce here) Code Kyndra15 for 15% off
  • ¼ cup dry white white 
  • ¼ cup chicken stock
  • ⅔ cup sun-dried tomatoes
  • 1 ½ cups heavy cream
  • ½ cup finely grated parmesan cheese
  • 3 cups baby spinach leaves
  • Chopped fresh parsley, for garnish
  • Crushed red pepper flakes, for garnish

Instructions

  1. Cook the pasta as per the directions on the package. While the pasta is cooking, season the chicken breasts on both sides with salt, paprika, onion powder and black pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the on both sides until golden brown, about 8 minutes. Remove the chicken from pan and set aside.
  3. To the same pan, add the butter. Once the butter is melted, add the onions and sauté until tender. Add the garlic, and sauté until fragrant.
  4. Deglaze the pan with the white wine and chicken stock and use a rubber spatula to scrape up and mix in any bits that are stuck to the bottom of the pan.
  5. Add the sun-dried tomatoes to the pan and cook for 2 to 3 minutes
  6. Add the heavy cream to the pan, bring to a slow boil, and then reduce the heat to low and simmer. Stir in the grated parmesan cheese until it is melted into the sauce. Taste, and add more salt and pepper, if desired.
  7. Add the spinach to the sauce and let cook until it is wilted down and tender.
  8. Add the chicken and drained, cooked pasta back to the pan and toss to combine.
  9. Garnish with fresh parsley, parmesan and red pepper flakes.

Notes

  • Storage: Store leftovers in the refrigerator in an air-tight container for up to 4 days.
  • Reheating: I recommend reheating this in a pan on the stovetop. Adding a little extra cream and chicken stock will help bring the sauce back to life. 
  • Sauce: If the sauce is too thick, you can add a little extra chicken stock to thin it out. If the sauce is too thin, you can add a little extra heavy cream and parmesan cheese to thicken it.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Pasta Recipes
  • Method: Saute
  • Cuisine: Italian

Nutrition

  • Calories: 724

Follow Me on Instagram @kyndraholley

Red White and Blueberry Milkshake

By Leave a Comment

Indulge in the perfect summer treat with our patriotic Red White and Blueberry Milkshake. Bursting with vibrant colors and delicious flavors, this strawberry, vanilla and blueberry milkshake is a festive crowd-pleaser for 4th of July, Memorial Day, summer BBQs, and more.

2 layered milkshakes - red, white, and blue, topped with whipped cream and sprinkles.

Ingredients in Red White and Blueberry Milkshake

  • Vanilla ice cream: Make sure to use a good quality vanilla ice cream for the best flavor and texture. You can use low-fat or sugar-free alternatives if preferred, but it may affect the overall creaminess and taste.
  • Milk: Any type of milk can be used - whole milk, 2% milk, non-fat, or even dairy-free alternatives like almond milk, coconut milk, soy milk, or oat milk. Adjust the amount of milk based on your desired consistency. If you prefer a thicker milkshake, use less milk, and if you want it thinner, add more.
  • Food gel: To get the bold blue and red colors, I added a little bit of colored food gel. Add a few drops at a time until you reach your desired shade.  Alternatively, you can just use the strawberry and blueberry pie filling for coloring. (I use this brand of food coloring gels)
  • Pie filling: You can use store-bought strawberry and blueberry pie filling for convenience, or you can make your own by cooking down fresh strawberries and blueberries with sugar until thickened. (I use this brand of pie filling)
  • Whipped cream: You can use store-bought whipped cream or make your own by whipping heavy cream with a sweetener like sugar or powdered sugar.

How to make a Strawberry Blueberry Milkshake

2 layered milkshakes - red, white, and blue, topped with whipped cream and sprinkles.

Step By Step Instructions

STEP 1: Add 6 scoops of ice cream, one cup of milk, the strawberry pie filling, and 3 to 4 drops of red gel food coloring to a blender. Blend until well combined and smooth. Split between two glasses and place in the freezer to chill while you prepare the next batch.

STEP 2: Add 6 scoops of ice cream, and one cup of milk to the blender and blend until smooth. Remove the glasses from the freezer and pour the mixture on top of the red layer. Place the glasses back in the freezer.

STEP 3: Add the remaining 6 scoops of ice cream, one cup of milk, the blueberry pie filling and 3 to 4 drops of blue gel food coloring to the blender. Blend until well combined and smooth. Remove the glasses from the freezer and pour the mixture on top of the white layer. 

STEP 4: Top each milkshake with whipped cream and sprinkles.

2 layered milkshakes - red, white, and blue, topped with whipped cream and sprinkles.

Recipe Tips and Variations

  • Make it boozy: For an adult twist, add a splash of your favorite liquor, such as coconut rum, to create a boozy red, white, and blueberry milkshake. (Try this Orange Creamsicle Cocktail)
  • Thickness: Adjust the amount of milk to achieve your desired thickness. Less milk will result in a thicker milkshake, while more milk will make it thinner.
  • Garnish: Garnish this strawberry blueberry milkshake with fresh berries or mint leaves for an added pop of color and freshness.
  • Swap out the pie filling: You can swap out the pie fillings with fresh or frozen berries. Cook them down with a sweetener like sugar or honey to achieve the desired sweetness and consistency. Let cool before blending with ice cream.
2 layered milkshakes - red, white, and blue, topped with whipped cream and sprinkles.

Frequently Asked Questions

Can I use a different flavor of ice cream instead of vanilla? 

Absolutely! While the recipe calls for vanilla ice cream, you can get creative and use your favorite ice cream flavor as a substitute.

Can I use fresh strawberries and blueberries instead of pie filling? 

Yes, you can definitely use fresh strawberries and blueberries instead of pie filling. Simply cook the fresh fruits with a little sugar to sweeten them before adding them to the milkshake.

Can I use a dairy-free milk alternative? 

Yes, you can use dairy-free milk alternatives such as almond milk, soy milk, or coconut milk instead of regular milk. 

2 layered milkshakes - red, white, and blue, topped with whipped cream and sprinkles.

More Dessert Recipes

REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #hungryfoodie on social! We love seeing what you are making. FOLLOW Hungry Foodie on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.

Supplies You Might Need for this Recipe

Milkshake Glasses
Patriotic Sprinkles
Food Coloring Gels
Striped Straws
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2 layered milkshakes - red, white, and blue, topped with whipped cream and sprinkles.

Red White and Blueberry Milkshake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kyndra Holley
  • Total Time: 15 minutes
  • Yield: 2 milkshakes 1x
  • Diet: Gluten Free
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Description

Indulge in the perfect summer treat with our patriotic Red White and Blueberry Milkshake. Bursting with vibrant colors and delicious flavors, this strawberry, vanilla and blueberry milkshake is a festive crowd-pleaser for 4th of July, Memorial Day, summer BBQs, and more.

Ingredients

Scale

Instructions

  1. Add 6 scoops of ice cream, one cup of milk, the strawberry pie filling, and 3 to 4 drops of red gel food coloring to a blender. Blend until well combined and smooth. 
  2. Split between two glasses and place in the freezer to chill while you prepare the next batch.
  3. Add 6 scoops of ice cream, and one cup of milk to the blender and blend until smooth. 
  4. Remove the glasses from the freezer and pour the mixture on top of the red layer. Place the glasses back in the freezer.
  5. Add the remaining 6 scoops of ice cream, one cup of milk, the blueberry pie filling and 3 to 4 drops of blue gel food coloring to the blender. Blend until well combined and smooth.
  6. Remove the glasses from the freezer and pour the mixture on top of the white layer. 
  7. Top each milkshake with whipped cream and sprinkles.

Notes

  • Make it boozy: For an adult twist, add a splash of your favorite liquor, such as coconut rum, to create a boozy red, white, and blueberry milkshake.
  • Thickness: Adjust the amount of milk to achieve your desired thickness. Less milk will result in a thicker milkshake, while more milk will make it thinner.
  • Garnish: Garnish this strawberry blueberry milkshake with fresh berries or mint leaves for an added pop of color and freshness.
  • Prep Time: 15 minutes
  • Category: Drink Recipes
  • Method: Blended
  • Cuisine: American

Nutrition

  • Serving Size: 1 milkshake
  • Calories: 842

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Blueberry Banana Bread

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The delicious Homemade Blueberry Banana Bread Recipe is the perfect way to use up overly ripe bananas. Made with Greek yogurt, light brown sugar, avocado oil, and fresh blueberries, this quick and easy banana bread is moist, fluffy, and loaded with flavor. It’s perfect for breakfast, a snack, or even dessert. 

A white ceramic plate with a loaf of homemade banana bread with blueberries. There is a teapot and a mug of tea in the background.

Ingredients in Blueberry Banana Bread

Ingredients all laid out to make a homemade blueberry banana bread recipe - bananas, oil, egg, flour blueberries salt, oil, baking powder, and baking soda.

Ingredient Notes

  • All-purpose flour: This is the main structure-giving ingredient in the bread, it's important to measure it correctly to ensure the bread comes out light and fluffy. (Try these Chewy Marshmallow Chocolate Chip Cookies)
  • Banana: When it comes to banana bread, the riper banana the better. Don't throw out those dark brown bananas, make bread instead. (Try this Chocolate Banana Bread Recipe)
  • Sugar: The light brown sugar adds sweetness and a rich flavor to the bread, while also helping to keep it moist. You could also use white sugar, turbinado sugar, or dark brown sugar.
  • Oil: You want to use a light neutral oil like vegetable oil, melted coconut oil, or avocado oil. That being said, it is also delicious made with butter.
  • Greek yogurt: This adds a nice tang to the bread and helps keep it nice and moist. You could also use sour cream, coconut yogurt, or regular yogurt. Just make sure that it is an unsweetened variety. If you end up with some leftover yogurt, make this delicious Tzatziki Recipe
  • Blueberries: Fresh is best when it comes to the blueberries. This is also delicious made with raspberries, blackberries, or even strawberries. Better yet, use some of all 4 and make a mixed berry banana bread. (Try these Strawberry Lemonade Cupcakes - low carb, gluten free)

How to make Blueberry Banana Bread

Step by step photo directions showing how to make the batter for homemade banana bread with blueberries.

Step By Step Instructions

STEP 1: Preheat the oven to 350°F. Lightly grease a 9x5 inch loaf pan with oil or cooking spray. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 

STEP 2: In a separate, large bowl, combine the mashed banana, egg, vanilla extract, brown sugar, and oil. Whisk until all ingredients are well incorporated. Mix in the Greek yogurt.

STEP 3: Gradually add the dry ingredients to the banana mixture and mix until combined.

A mixing bowl full of banana bread batter with blueberries on top.

STEP 4: Gently fold in the blueberries into the batter.

A loaf pan full of batter to make a blueberry banana bread, with a whole banana on top.

STEP 5: Pour the blueberry banana bread batter into the prepared loaf pan and place the sliced banana on top of the batter. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.

a freshly baked loaf of banana bread, fresh out of the oven.

Recipe Tips and Variations

  • Storage: Store leftovers in an airtight container in the fridge for up to a week.
  • Freezing: To freeze this blueberry banana bread, I recommend wrapping it in parchment paper or plastic wrap and then wrapping it in aluminum foil. Double wrapping it will help prevent freezer burn. Let thaw completely before cutting and serving.
  • Add nuts: This is also delicious with walnuts, pecans, pumpkin seeds or even cashews added.
  • Add lemon zest: For a burst of fresh citrus flavors, add 1 teaspoon of fresh lemon zest to the batter.
  • Make it gluten free: To make a gluten-free banana bread recipe, simply swap out the all-purpose flour for a gluten free 1:1 baking substitution. This is my favorite gluten free baking flour.
  • Make it dairy free: To make a dairy-free banana bread recipe, simply swap the greek yogurt out for full fat unsweetened coconut yogurt.
  • Make it sugar free: For a sugar-free banana bread you can swap the brown sugar out for erythritol, monkfruit, or even coconut sugar. Just make sure that you are using a 1:1 substitution or adjust the amount as necessary.
A loaf of blueberry banana bread, right out of the oven and sliced.

Frequently Asked Questions

Can you use frozen blueberries in banana bread?

 Yes, you can use frozen blueberries but make sure to thaw and drain them before adding them to the batter. Frozen blueberries release more juice, which can make the bread batter turn purple, and also they can burst while baking and make the bread more dense.

Can you substitute whole wheat flour for all-purpose flour?

Whole wheat flour can be used as a replacement for all-purpose flour but it will make the bread denser and heavier. If you want to use whole wheat flour, it's best to use a mix of half whole wheat flour and half all-purpose flour.

How do you make vegan banana bread?

You can make this recipe vegan friendly by replacing the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) or with a chia egg (1 tablespoon of chia seeds mixed with 3 tablespoons of water) and using a dairy free yogurt alternative like coconut yogurt.

A loaf of blueberry banana bread, right out of the oven and sliced.

More Dessert Recipes

REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #hungryfoodie on social! We love seeing what you are making. FOLLOW Hungry Foodie on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.

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A white ceramic plate with a loaf of homemade banana bread with blueberries. There is a teapot and a mug of tea in the background.

Blueberry Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kyndra Holley
  • Total Time: 1 hour 25 minutes
  • Yield: 8 slices 1x
  • Diet: Vegetarian
Print Recipe

Description

The delicious Homemade Blueberry Banana Bread Recipe is the perfect way to use up overly ripe bananas. Made with Greek yogurt, light brown sugar, avocado oil, and fresh blueberries, this quick and easy banana bread is moist, fluffy, and loaded with flavor. It’s perfect for breakfast, a snack, or even dessert.

Ingredients

Scale
  • 1 and ¾ cups all-purpose flour (I use this brand)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt 
  • 2 mashed ripe bananas 
  • 1 large egg
  • 1 teaspoon pure vanilla extract (I use this brand)
  • ¾ cup light brown sugar (I use this brand)
  • ½ cup oil (vegetable, avocado oil, or coconut oil)
  • ½ cup unsweetened plain Greek yogurt
  • 1 cup fresh blueberries
  • 1 ripe banana, sliced in half lengthwise 

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 9x5 inch loaf pan with oil or cooking spray.
  2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. 
  3. In a separate, larger mixing bowl, combine the mashed banana, egg, vanilla extract, brown sugar, and oil. Whisk until all ingredients are well incorporated. Mix in the Greek yogurt.
  4. Gradually add the flour mixture to the banana mixture and mix until just combined.
  5. Using a rubber spatula, gently fold in the blueberries.
  6. Pour the batter into the prepared loaf pan and place the sliced banana on top of the batter.
  7. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to a week. 
  • Freezing: To freeze this blueberry banana bread, I recommend wrapping it in parchment paper or plastic wrap and then wrapping it in foil. Double wrapping it will help prevent freezer burn. Let thaw completely before cutting and serving. 
  • Make it gluten free: To make a gluten free banana bread recipe, simply swap out the all-purpose flour for a gluten free 1:1 baking substitution.
  • Make it dairy free: To make a dairy free banana bread recipe, simply swap the greek yogurt out for full fat unsweetened coconut yogurt.
  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Category: Bread Recipes
  • Method: Baking
  • Cuisine: American

Follow Me on Instagram @kyndraholley

The Best Asian Chicken Lettuce Wraps

By 1 Comment

These are the absolute best Asian Chicken Lettuce Wraps - light and healthy, but loaded with flavor. Ground chicken, sautéed with onions, garlic, and ginger, flavored with soy sauce, rice vinegar, and hoisin, served in lettuce cups, and topped with peanuts, green onions, and fresh cilantro. They are perfect for meal prep or an easy weeknight meal. Best of all, they only dirty one pan and can be ready and on the table in less than 30 minutes. They are even low carb, keto friendly, and gluten free.

a white marble serving dish, topped with lettuce leaves, stuffed with an asian chicken mixture, served with soy sauce.

Ingredients in the Best Asian Chicken Lettuce Wraps

a white marble serving dish, topped with lettuce leaves, stuffed with an asian chicken mixture, served with soy sauce.

Ingredient Notes

  • Ground Chicken: If you can't find ground chicken at your local grocery store, you can make your own by pulsing boneless, skinless chicken breasts or thighs in a food processor. (More Chicken Recipes)
  • Onion: To make these Asian Chicken Lettuce Wraps you can use white onion, yellow onion, or even red onion. If you do not have any fresh onion on hand, you can add 2 tablespoons of dried minced onions or 1 ½ teaspoons of onion powder.
  • Garlic: If you do not have fresh garlic on hand, you can use jarred garlic. One clove of garlic is equal to approximately 1 teaspoon of jarred minced garlic, You can also substitute 1 teaspoon of garlic powder. It's also delicious with some Garlic Confit.
  • Rice Vinegar: Make sure to get unseasoned rice vinegar as seasoned rice vinegar is loaded with sugar and will make your asian chicken lettuce wraps too sweet.
  • Peanuts: You can also use cashews, macadamia nuts, pistachios, or almonds.
  • Soy sauce: This can be substituted with liquid aminos or coconut aminos.

How to make Asian Chicken Lettuce Cups

a white marble serving dish, topped with lettuce leaves, stuffed with an asian chicken mixture, served with soy sauce.

Step By Step Instructions

STEP 1: Heat the sesame oil over medium heat in a large skillet. Once the oil is hot, add the onion and garlic to the pan. Sauté until the onion is translucent and the garlic is fragrant.

STEP 2: Add the ground chicken to the pan, season with salt and pepper, and use a wooden spoon to break it up as it cooks. 

STEP 3: Add the hoisin sauce, soy sauce, unseasoned rice vinegar, ginger and red pepper flakes. Mix until all ingredients are well incorporated and cook for 10 minutes or until the chicken is all the way cooked through. 

STEP 4: Divide the mixture evenly among the lettuce leaves and garnish with green onions and peanuts. 

a white marble serving dish, topped with lettuce leaves, stuffed with an asian chicken mixture, served with soy sauce.

Recipe Tips and Variations

  • Storage: Store leftover Asian Chicken Lettuce Wraps in an airtight container in the refrigerator for up to 4 days.
  • Reheating: I recommend reheating the chicken mixture in a pan on the stove top. If it is dry, you can add a little extra hoisin sauce or soy sauce to help bring it back to life.
  • Change up the protein: Instead of using ground chicken, you can also use ground pork, ground beef, or ground turkey. They are also delicious made with shrimp or crab. (Try this California Roll in a Bowl Recipe)
  • Add extra veggies: Amp up the nutritional value by adding in more vegetables. I like to add carrots, celery, mushrooms, and bell peppers. And adding water chestnut adds a nice crunch.
  • Dipping sauces: These are delicious served with peanut sauce, sweet chili sauce, hoisin sauce, or even Yum Yum Sauce.
  • Spice it up: Add a little kick by adding more red pepper flakes, some sriracha or even some crunchy garlic chili oil.
  • Make them gluten free: To make these gluten-free, make sure to use a gluten free poison sauce and swap out the soy sauce for tamari.
a white marble serving dish, topped with lettuce leaves, stuffed with an asian chicken mixture, served with soy sauce.

Frequently Asked Questions

Can I make these with ground turkey?

Yes! Ground turkey is an excellent substitute. You can also use ground beef or ground pork as well.

Can these be made ahead of time?

Yes! Just store the meat mixture in an airtight container in the refrigerator until you are ready to heat and serve. Make sure to store the lettuce leaves separately.

How can I make this a vegetarian dish?

To make these Asian chicken lettuce wraps vegetarian, simply substitute your favorite plant based chicken substitute or tofu or tempeh crumbles for the ground chicken.

Other Recipes You Might Enjoy

REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #hungryfoodie on social! We love seeing what you are making. FOLLOW Hungry Foodie on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.

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a white marble serving dish, topped with lettuce leaves, stuffed with an asian chicken mixture, served with soy sauce.

The Best Asian Chicken Lettuce Wraps

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Kyndra Holley
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
Print Recipe

Description

These are the absolute best Asian Chicken Lettuce Wraps - light and healthy, but loaded with flavor. Ground chicken, sautéed with onions, garlic, and ginger, flavored with soy sauce, rice vinegar, and hoisin, served in lettuce cups, and topped with peanuts, green onions, and fresh cilantro. They are perfect for meal prep or an easy weeknight meal. Best of all, they only dirty one pan and can be ready and on the table in less than 30 minutes. They are even low carb, keto friendly, and gluten free.

Ingredients

Scale
  • 1 tablespoon toasted sesame oil (I use this brand)
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground chicken
  • salt and pepper
  • ¼ cup hoisin sauce (I use this brand)
  • 2 tablespoons soy sauce
  • 1 tablespoon unseasoned rice vinegar (I use this brand)
  • ½ teaspoon ground ginger
  • pinch red pepper flakes
  • 12 romaine, Bibb lettuce, iceberg lettuce, or butter lettuce leaves
  • ¼ cup chopped peanuts, for garnish
  • 3 green onions, sliced on a bias, for garnish

Instructions

  1. Heat the sesame oil over medium heat in a large skillet. Once the oil is hot, add the onion and garlic to the pan. Sauté until the onion is translucent and the garlic is fragrant.
  2. Add the ground chicken to the pan, season with salt and pepper, and use a wooden spoon to break it up as it cooks. 
  3. Add the hoisin sauce, soy sauce, unseasoned rice vinegar, ginger and red pepper flakes. Mix until all ingredients are well incorporated and cook for 10 minutes or until the chicken is all the way cooked through. 
  4. Divide the mixture evenly among the lettuce leaves and garnish with green onions and peanuts. 
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Chicken Recipes
  • Method: Saute
  • Cuisine: Asian

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