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Easy Chicken Cacciatore

Easy Chicken Cacciatore

· 2 Comments

Easy Chicken Cacciatore is authentic and delicious! This classic dish is simple to make with accessible ingredients like tomato sauce, peppers, garlic, and chicken. It's also pretty healthy and goes great with pasta or a big hunk of crusty Italian bread!

A close up image of chicken with tomato sauce and green peppers on a plate.
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Why You'll Love This Easy Chicken Cacciatore Recipe

My friends, this chicken cacciatore recipe is comfort food at its finest. Tender chicken pieces are braised in a savory tomato sauce with sweet bell peppers and garlic until they're fall-apart-tender. As a kid, I wasn't really a fan of peppers. But when Grandma made this, you couldn't keep me away from it! PS- if you love Grandma's chicken recipes, my other Grandma made the most amazing Chicken Cordon Bleu!

This recipe really is the epitome of simple, straightforward cooking. There are no unnecessary, difficult-to-find ingredients because there is no need for anything extra. Just a few accessible ingredients that are commonly found in most people's pantries and fridges. But trust me on this — you will NOT miss all the bells and whistles!

But, before I get ahead of myself, here are some more reasons to love my Grandma's recipe, Chicken Cacciatore:

  • Prepped in 10 minutes
  • Hearty, comforting, and flavorful
  • Simple, straightforward ingredients
  • Perfect for Sunday dinner
  • Family-friendly
A chicken thigh in cacciatore sauce with a wooden spoon under it and in a green pan.

Ingredient Information And Substitutions:

  • Chicken - I've always made this with bone-in dark meat chicken pieces for excellent flavor. You could use chicken breast if you want, but you'll likely need to extend the cooking time. Be sure to remove the skin before cooking.
  • Tomato Sauce - After adding the sauce to my grandma's chicken cacciatore recipe, I swirl a bit of water around the can(s) and add it to the pan — this gets all the extra sauce into your dish and thins the sauce slightly.
  • Bell Peppers - Grandma always used green in her simple chicken cacciatore recipe (and that's what I do), but if you prefer a different color, that will work just fine.
  • Garlic - Make sure to lightly poke the cloves with the tip of your knife. This allows the juices to release more during cooking!
  • Olive Oil - For cooking the garlic.
  • Salt and Pepper - To season the chicken.
An overhead image of thicken cacciatore ingredients labeled in cler bowls.

How to Make Chicken Cacciatore

Step 1: Cook the garlic

Add the olive oil to a Dutch oven or braiser and heat over medium. Sauté the garlic cloves for about 3-4 minutes, or until golden.

Garlic sautéing in olive oil in a dutch oven.

Step 2: Brown the chicken

Season both sides of the chicken drums and thighs with salt and pepper and add them to the pan. Brown on both sides for about 6 minutes, then remove them from the pan and set aside.

Chicken pieces browning in oil in the dutch oven.

Step 3: Prepare the sauce

Add the peppers to the pan with the oil and sauté for a few minutes until they soften.

Peppers and garlic sautéing in a pot with oil.

Step 4: Cook the chicken

Pour in the tomato sauce and return the chicken to the pan. Stir to combine and bring the mixture to a boil. Reduce the heat to medium-low and allow the chicken cacciatore to simmer for 1 hour, or until the chicken is fall-apart tender. Enjoy!

Chicken simmering in tomato sauce with peppers in a dutch oven.

Frequently Asked Questions

What is chicken cacciatore?

Chicken cacciatore is an Italian dish of braised chicken in a tomato-based sauce with peppers (and in other recipes, herbs and white wine — we like to keep ours more simple). The word cacciatore means hunter in Italian, so this is a rustic, "hunter-style" dish.

How can I tell when the chicken is ready to turn?

The key to searing the chicken is this: if it sticks to the pan, it needs a bit more time. Use some tongs to give the chicken pieces a gentle "shake" and if they lift easily, they're ready to turn. If not, give them a minute or two and try again. Just keep a close eye and don't let them burn.

What can I serve with simple chicken cacciatore?

Back when Grandma would make this, we enjoyed it on its own with tons of crusty Italian bread to sop up every drop of that fantastically flavorful sauce. But it's also great over pasta or rice with a green salad on the side.

Can I use boneless skinless chicken breasts?

You can, but I don't encourage it. The bones in the chicken really help to flavor the sauce.

Do I have to remove the chicken skin?

I don't encourage you to leave it because the chicken braises in the sauce and tends to leave the skin soggy.

How long does this easy chicken cacciatore last?

Leftovers will last up to 4 days in the refrigerator in an airtight container.

Can I freeze cacciatore sauce?

Yes! The chicken and sauce will freeze well in an airtight container for up to 3 months.

An overhead image of a plate with two pieces of chicken cacciatore on with with a grew napkin next to it.

Tips For Making Simple Chicken Cacciatore

  • Make sure you don't burn the garlic. If you do, wash out the pan and start over again because the burnt garlic gives a terribly bitter flavor that will ruin the dish.
  • Be generous when seasoning the chicken.
  • I left the sauce part of the ingredients open to 1-2 cans so that if you want plenty of extra sauce, you have the option.
  • For easy chicken skin removal: hold a piece of paper towel in each hand to help remove the skin in one piece without the chicken slipping out of my hands.
  • Prep ahead. If you want to save some time, you can certainly peel the garlic, chop the peppers and remove the chicken skin ahead of time.
  • If you don't like chunks in your sauce: Use an Immersion Blender to blend the sauce for a smoother consistency.
  • Storage and leftovers: Leftovers will last up to 4 days in the refrigerator in an airtight container.
A close up image of chicken cacciatore on a white plate.

What To Serve With Chicken Cacciatore

Try these delicious side dishes with your chicken cacciatore:

Other Delicious Chicken Recipes

I have tons of other great chicken recipes like: Margarita Chicken Skewers, Greek Yogurt Chicken, and Champagne Braised Chicken Thighs.

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A close up image of chicken cacciatore on a white plate.

Easy Chicken Cacciatore Recipe

Jessy Freimann
Easy Chicken Cacciatore is authentic and delicious! This classic dish is simple to make with accessible ingredients like tomato sauce, peppers, garlic, and chicken. It's also pretty healthy and goes great with pasta or a big hunk of crusty Italian bread!
3 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course dinner, Entree, Main
Cuisine Chicken, Easy, Family, Italian
Servings 6 Servings
Calories 78 kcal

Equipment

Ingredients
  

  • 2 Tablespoons olive oil
  • 6 cloves garlic lightly poke them with the tip of your knife to allow the juices to release more during cooking
  • 1 teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • 3-4 pounds bone-in chicken drums and thighs skin removed (6-8 pieces)
  • 2 cups large diced green peppers
  • 28 ounces canned tomato sauce (you can add a 2nd can if you want a lot of extra sauce for pasta)

Instructions
 

  • Heat the oil in dutch oven over medium heat and sauté 3 garlic cloves until golden, about 3-4 minutes.
  • Season chicken with salt and pepper the chicken on all sides and then brown on both sides lightly golden, about 6 minutes. Remove to side bowl. If the garlic is getting too dark remove it as well.
  • Add peppers into the oil from the chicken and remaining garlic cloves and sauté for a few minutes until they soften.
  • Add the sauce and then fill one of the can half way with water and swirl to remove any left behind sauce. (if you're using two cans, wash the water through both cans to get all the excess sauce off both of them) and pour it into the pan.
  • Add the chicken to the pan and bring to a boil and then reduce the heat to medium-low.
  • Simmer for 1 hour or until the chicken is fall-apart-tender. Taste for seasoning and add additional salt and pepper if needed. Serve immediately.

Video

Notes

  • Make sure you don't burn the garlic. If you do, wash out the pan and start over again because the burnt garlic gives a terribly bitter flavor that will ruin the dish.
  • Be generous when seasoning the chicken.
  • I left the sauce part of the ingredients open to 1-2 cans so that if you want plenty of extra sauce, you have the option.
  • For easy chicken skin removal: hold a piece of paper towel in each hand to help remove the skin in one piece without the chicken slipping out of my hands.
  • Prep ahead. If you want to save some time, you can certainly peel the garlic, chop the peppers and remove the chicken skin ahead of time.
  • If you don't like chunks in your sauce: Use an Immersion Blender to blend the sauce for a smoother consistency.
  • Storage and leftovers: Leftovers will last up to 4 days in the refrigerator in an airtight container.

Nutrition

Serving: 1cupCalories: 78kcalCarbohydrates: 8gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1015mgPotassium: 406mgFiber: 2gSugar: 5gVitamin A: 574IUVitamin C: 10mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!

Southwest Rice and Ground Turkey Skillet

· 49 Comments

A Southwest Rice and Ground Turkey Skillet is a deliciously easy throw-together dinner. This 30 minute meal is full of great flavor with a little kick, and is a healthy way to mix things up in your dinner rotation!

A serving spoon holding a scoop of the turkey rice mixture over the pan of it.
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Why You'll Love This Ground Turkey Rice Bowl

I love a good skillet dinner! Combining meat and rice with all sorts of tasty things and serving them in a bowl is totally my jam. Add to it the fact that it comes together really quickly — it's a total win! It's like healthy comfort food. The way I see it, you can never have enough ground turkey recipes!

I love how this ground turkey bowl recipe provides the ability to prep many of the ingredients ahead and use up any leftover rice that you may have from dinner the night before. It's quick and easy to make, with seriously delicious Southwest flavor, and it's also pretty healthy! This is the stuff that winning weeknight dinners are made of!

Here are just a few more reasons to love this Southwest ground turkey and rice:

  • Quick and easy
  • Perfect for using up leftovers
  • Kid-tested and approved
  • Light and wholesome
  • Ready in 30 minutes!
An overhead image of a skillet of ground turkey and rice with a striped napkin.

Ingredient Information And Substitutions:

  • Ground Turkey - It wouldn't be a ground turkey dinner without turkey! If you have the option, opt for a slightly higher fat content in your ground turkey- I went with 94% instead of 99% lean turkey. Ground chicken or lean ground beef also works.
  • Rice - Use your favorite! Bonus points if you're using leftovers as you won't have to take the time to cook it before getting started. I typically go with white or brown rice.
  • Aromatics - You'll need onion, garlic, and scallions (the scallions are an optional garnish). If you want to get ahead, peel the garlic, dice the onion, and wash the scallions.
  • Vegetables - I'm using red bell pepper, canned diced green chiles, black beans, and frozen corn. If you want to add other veggies, go for it!
  • Rotel - A wonderful mixture of diced tomatoes and green chiles, Rotel adds so much to this Southwest turkey recipe! If you're sensitive to heat, opt for the mild version.
  • Cheddar Cheese - I can't say enough good things about buying a big block and shredding the cheese yourself. If you're prepping this dish for later, shred the cheese in advance to get ahead. Pre-shredded also works- I like sharp cheddar.
  • Olive Oil - You'll sauté the fresh veggies and garlic in olive oil to get everything started.
  • Seasonings - Use Kosher salt, black pepper, chili powder, cumin, chipotle powder, and dried cilantro to create this flavor-packed ground turkey bowl recipe.
  • Tortilla Chips - Crush them up for your garnish.
  • Lime - And finish it all off with a squeeze of lime juice!
Ground Turkey Skillet ingredients in glass bowls and labeled.

How to Make a Southwest Turkey Skillet

Step 1: Sauté the onion, pepper, and garlic

Heat the olive oil over medium-high heat in a large skillet, then add the onion and red bell pepper. Cook for 2-3 minutes, until softened, then add the garlic and sauté until fragrant.

Onions, peppers and garlic in a skillet sautéing on a stove.

Step 2: Cook the ground turkey

Add the ground turkey to the skillet and cook for about 5 minutes. Break up the meat as it browns.

Drain any excess oil if needed, then stir in the seasonings and allow the mixture to cook for about 2 minutes.

Browned ground turkey in the skillet with the vegetables.

Step 3: Incorporate the other ingredients

Add the Rotel, diced chiles, black beans, corn, cooked rice, and ½ cup of shredded cheddar cheese to the skillet and stir to combine. Cook for 2 more minutes.

Remaining ingredients added to the skillet on a stove.

Step 4: Garnish and serve

Top your ground turkey skillet with the rest of the cheddar cheese, cover, and turn off the stovetop. Allow it to melt for 5 minutes. Serve in bowls with crushed tortilla chips, lime, and any other toppings you love!

Cheese melting in the skillet with the cover on top on the stove.

Frequently Asked Questions

Do I have to use ground turkey?

No — I personally love ground turkey, but any lean ground meat will work. Just be sure to drain the meat once it's browned through.

Is there a way to make this ground turkey rice bowl not spicy?

Yes, leave out the chipotle powder and replace it with the same amount of additional chili powder. Also, use mild Rotel instead of Original.

Can this be made ahead?

Yes — it reheats very well. You can also prep the veggies, cook the rice, and brown the turkey ahead and then throw them together.

How long does ground turkey and rice last?

My Southwest ground turkey dinner will keep for up to 4 days covered in the refrigerator.

A bowl of rice and ground turkey with cheese on top and the pan behind it.

Tips For Making A Skillet Ground Turkey

  • Use a non-stick skillet if you can — much easier to clean up!
  • Try to break up the lean ground turkey quickly once you get it into the pan. I find that it's harder to break up once it's browned.
  • I wait to season the meat until after it's browned. This allows you to drain if needed without losing all the flavor.
  • Shred the cheese ahead if you can- it melts easier.
  • Leftovers and Storage- This will last 4-5 days covered in the refrigerator.

What To Serve With This Southwest Skillet

This dish goes so well with:

A close up of the turkey and rice recipe on a plate with a fork in it.

Other Ground Turkey Dishes to Try...

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A serving spoon holding a scoop of the turkey rice mixture over the pan of it.

Southwest Rice and Ground Turkey Skillet Recipe

Jessy Freimann
A Southwest Rice and Ground Turkey Skillet is a deliciously easy throw-together dinner. This 30 minute meal is full of great flavor with a little kick, and is a healthy way to mix things up in your dinner rotation!
4.94 from 112 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner, Main, Main Course, Main dish
Cuisine American
Servings 6 servings
Calories 253 kcal

Equipment

Ingredients
  

  • 1 Tablespoon Olive oil
  • ½ cup finely diced onion
  • 1 cup finely diced red bell pepper
  • 2 cloves garlic, minced
  • 1 pound ground turkey
  • 1 Teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon Chipotle powder can sub same amount of chili powder if you don't want spicy
  • 1 teaspoon dried cilantro
  • 1 10 ounce can Original Rotel Can sub mild ROtel if you don't want spicy
  • 1 4 ounce can mild diced green chiles
  • 1 14 ounce can black beans, rinsed and drained
  • 1 cup frozen corn
  • 2 cups cooked rice
  • 1 ½ cups shredded cheddar cheese, divided
  • Chopped scallions (for garnish)
  • lime juice
  • Tortilla chips (for garnish)

Instructions
 

  • Heat oil in large skillet over medium high heat.
  • Saute onion and bell pepper for 2-3 minutes to soften, stirring frequently.
  • Add garlic and saute for 30 more seconds until fragrant.
  • Add ground turkey and sauté to brown, breaking it up. About 5 minutes
  • Once browned , drain if needed and chili powder, cumin, chipotle powder, salt, black pepper, and dried cilantro. Cook 2 minutes.
  • Add Rotel, diced chiles, black beans, corn, cooked rice and ½ cup shredded cheddar. Stir and cook 2 minutes to combine and heat through.
  • Top with remaining shredded cheddar, cover and turn off heat. Melt for 5 minutes and serve. Garnish with crushed tortilla chips, chopped scallions and a squeeze of lime juice.

Video

Notes

  • Use a non-stick skillet if you can — much easier to clean up!
  • Try to break up the lean ground turkey quickly once you get it into the pan. I find that it's harder to break up once it's browned.
  • I wait to season the meat until after it's browned. This allows you to drain if needed without losing all the flavor.
  • Shred the cheese ahead if you can- it melts easier.
  • Leftovers and Storage- This will last 4-5 days covered in the refrigerator.

Nutrition

Serving: 1cupCalories: 253kcalCarbohydrates: 23gProtein: 27gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 48mgSodium: 608mgPotassium: 359mgFiber: 1gSugar: 0.2gVitamin A: 206IUVitamin C: 2mgCalcium: 131mgIron: 1mg
Tried this recipe?Let us know how it was!

Frito Taco Bake

· 6 Comments

Frito Taco Bake is a quick, stick-to-your-bones dinner that will warm the coldest of hearts this fall. Ready in under an hour and super easy...and did I mention all that cheese?!

An overhead image of a finished Frito Taco Casserole recipe with Fritos and scallions on the side of it.
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Why You'll Love Taco Casserole With Fritos

I was inspired to put my own spin on classic Frito Pie Casserole when I came across a very bare bones version (I'm talking canned chili here, people!) in an old church cookbook from Kansas that I found at the rummage sale at our church. It's simple and easy to make and while it's not a particularly fancy recipe, it's a total crowd-pleaser that the whole family will love!

So I bring you this insanely delicious frito casserole! I am certain you will love how simple, but tasty it is.

  • Super simple
  • Great for potlucks and parties
  • Family-Friendly
  • 8 ingredients + spices
  • Less than 1 hour total
A spoon holding a scoop of Frito pie over the serving dish.

Ingredient Information And Substitutions:

  • Ground beef: I use 90/20 ground beef but you can always go with a higher fat ratio if you want a bit more beefy flavor. You could also substitute with ground turkey or ground chicken in this Frito chili pie recipe.
  • Peppers and onions: If you're making this for kids, you can totally mince the peppers and onions nice and small. I did this, and my kids ate this happily.
  • Seasonings: The flavorings in this are rounded out by salt, pepper, garlic powder, chili powder, cumin, and smoked paprika. If you want it to have a little kick to it, use Ancho Chili powder instead of regular chili powder and sub cayenne for black pepper..
  • Beans: Kidney or Pinto beans work best for this- be sure to rinse and drain them well!
  • Cheese: I used sharp cheddar, but a Mexican Blend cheese works well too!
  • Corn Chips: Fritos are my chips of choice, but the generic brand works well too. I went with the smaller ones for easier eating.
An overhead image of the ingredients labeled.

How To Make Frito Taco Casserole

Step 1: Cook the ground beef

Spray a skillet with non stick spray. Over medium high heat, cook the onions, peppers, and ground beef until browned.

Beef and vegetables cooking in a skillet.

Step 2: Add in spices and simmer

Sprinkle in the chili powder, smoked paprika, cumin, garlic powder, salt, pepper, tomato sauce, water, and beans. Reduce heat and cook for 10 minutes, stirring frequently.

Chili simmering in a skillet.

Step 3: Bake

Add chili mixture to a baking pan and sprinkle with cheese. Add a Frito layer and sprinkle with more cheese. Bake at 350 degrees for 15-20 minutes or until the cheese is melted. Top with scallions and enjoy!

The casserole in a large baking dish with Fritos on top, ready to bake.

Frequently Asked Questions

What is Frito Chili Pie?

Frito Chili Pie, also called Frito Casserole or sometimes even a taco bake recipe consists of chili, topped with cheese, and finished off with Fritos corn chips, and any other toppings that your hungry heart desires. Now for my version, I put together a super quick homemade chili in a skillet before transferring it to a baking dish to make a layered taco casserole. Some people call it walking taco casserole, but I've always understood that to be chili and taco fixings placed into an individual-size Frito or Doritos bag and eaten that way.

Can you make this taco bake ahead?

Yes- prepare this up until it's time to bake and then cover and chill until it's time to cook and eat. Hold off on adding the Fritos until just before baking so they maintain their crunch. Pull it out of the fridge 30 minute before cooking and keep an eye on the temperature- you may need to add a couple of extra minutes to the baking time (you want it to be hot and bubbly throughout).

What toppings go well with this?

I added some chopped scallions after the casserole came out of the oven because they look pretty and taste great too, but you can totally be creative with your toppings- lettuce, tomato, cilantro, salsa, sour cream, guacamole- truly the possibilities are endless!

Can you freeze frito chili pie?

Yes! I would recommend preparing the dish up until it's time to bake and then top it with the cheese and but wait on adding the corn chips once you're ready to bake it. Be sure to thaw completely before baking- you may need to add a couple of extra minutes to the baking time.

How do you store leftover taco bake?

The leftovers will last up to 3 days covered in the refrigerator and reheat well in individual servings in the microwave.

A bowl of Frito pie casserole with the serving dish behind it.

Tips for making Frito Casserole

  • Drain the fat. After browning the meat with the veggies will cut down on the overall greasiness of the meat.
  • I baked this in a 10 inch pie plate. You could also use a 9 Inch Baking Dish, as long as it has high sides.
  • Or you can make it a one-pot meal by using an oven-safe pan and transferring it to the oven when the time comes.
  • Feel free to get crazy with toppings. Whatever you like on your tacos would taste fantastic on this as well! I topped it with plenty of shredded cheddar cheese before adding Fritos (which are dangerously addictive, by the way. Don't say I didn't warn you!) and a little more cheese on top of the Fritos, for good measure.
  • Storage and Leftovers: The leftovers will last up to 3 days covered in the refrigerator and reheat well in individual servings in the microwave.
The side of a serving dish of Frito casserole with a serving spoon in it.

Make It A Meal

This dish goes really well with:

Other Mexican-Inspired Easy Dishes To Try...

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

An overhead image of a finished Frito Taco Casserole recipe with Fritos and scallions on the side of it.

Frito Taco Bake Recipe

Jessy Freimann
Frito Taco Bake is a quick, stick-to-your-bones dinner that will warm the coldest of hearts this fall. Ready in under an hour and super easy...and did I mention all that cheese?!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, Mexican
Servings 8 Servings
Calories 196 kcal

Equipment

Ingredients
  

  • Cooking spray
  • 1 medium onion, diced
  • 1 medium green pepper, diced
  • 1 pound ground beef, 80/20
  • 1 teaspoon chili powder
  • 1 ½ teaspoons ground cumin
  • ¼ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper, you can substitute with cayenne pepper if you prefer the chili to be spicier
  • 1 8 ounce can tomato sauce
  • ¼ cup water
  • 1 can kidney or pinto beans, rinsed and drained
  • 2 cups shredded cheddar cheese, divided
  • 3-4 cups fritos corn chips
  • 1-2 scallions, chopped

Instructions
 

  • Preheat the oven to 350 degrees and heat a large skillet over medium-high heat and spray well with cooking spray.
  • Add onions, peppers and ground beef to the pan and saute for 5-7 minutes until the beef in browned and the vegetables have softened. Use the spoon to break up the ground beef and stir everything periodically. Drain the grease.
  • Add chili powder, cumin, smoked paprika, garlic powder, salt, pepper, tomato sauce, water and beans and stir well to combine.
  • Reduce the heat to medium low and simmer for 10 minutes stirring often.
  • Transfer to a deep dish pie plate or a 9 x 9 inch baking pan.
  • Sprinkle with 1 ½ cups shredded cheddar.
  • Top with Fritos and then sprinkle on the remaining ½ cup shredded cheddar.
  • Bake for 15-20 minutes or until the cheese is melted and bubbly. Sprinkle with chopped scallions and serve immediately.

Video

Notes

  • Drain the fat. After browning the meat with the veggies will cut down on the overall greasiness of the meat.
  • I baked this in a 10 inch pie plate. You could also use a 9 Inch Baking Dish, as long as it has high sides.
  • Or you can make it a one-pot meal by using an oven-safe pan and transferring it to the oven when the time comes.
  • Feel free to get crazy with toppings. Whatever you like on your tacos would taste fantastic on this as well! I topped it with plenty of shredded cheddar cheese before adding Fritos (which are dangerously addictive, by the way. Don't say I didn't warn you!) and a little more cheese on top of the Fritos, for good measure.
  • Storage and Leftovers: The leftovers will last up to 3 days covered in the refrigerator and reheat well in individual servings in the microwave.

Nutrition

Serving: 1cupCalories: 196kcalCarbohydrates: 1gProtein: 17gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 46mgSodium: 508mgPotassium: 192mgFiber: 0.2gSugar: 0.2gVitamin A: 184IUVitamin C: 0.3mgCalcium: 134mgIron: 2mg
Tried this recipe?Let us know how it was!

Sour Cream Cookies

· 33 Comments

Meet your new favorite cookie recipe! Sour Cream Cookies are a family favorite. With a delicious cake-like texture, you’ve got an addictive cookie that's easy to make without being overly sweet.

A pile of sour cream cookies where the one in the middle has a bite out of it exposing the cakey center of the cookie.
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Why You'll Love This Sour Cream Cookies Recipe

Once in a while, I want cream cookies that aren't overly sweet or crunchy and that (gasp!) don't include chocolate. Something simple that is equally nice with a cold glass of milk or a hot cup of coffee. And those cake-like cookies, for me, my Grandma Rosie's Sour Cream Cookies.

This cookie recipe gives you the most pillow-y soft cookie. They are cakey cookies that aren't mushy, and they don't blow you away with the sweetness. But they still manage to satisfy your craving for something sweet.

These cookies are perfectly delicious on their own. That's how my Dad preferred them. But they also taste great with a light glaze on top. The thin crunch of sugar accented with a bit of citrus is the cherry on top of this tasty confection and adds that little something extra to bring them over the top. But rest assured they are perfectly delicious without the glaze as well. Here's why you need to try these:

  • Not overly sweet
  • Easy cream cookies
  • Great for holidays
  • Cake like cookies
  • Delicious
  • Simple ingredients
A side angle show of cookies on a lined cookie sheet.

Ingredient Information And Substitutions:

  • Flour - You'll just need basic all-purpose flour for this sour cream cookies recipe.
  • Butter - You'll need softened room-temperature butter. You can substitute margarine, but the texture and flavor will be slightly different. I prefer baking with salted butter but you can totally use unsalted. I wrote an entire post about how I soften butter.
  • Leavening - The combination of baking powder and baking soda gives you the perfect fluffy rise.
  • Sugar - White granulated sugar is my sugar of choice for these.
  • Salt - I prefer kosher salt for baking.
  • Eggs - They are the perfect binder- be sure to use large eggs.
  • Sour Cream - Adding sour cream makes the cookies moist and cake like.
  • Walnuts - While I don't usually add them, optional chopped walnuts add a tasty crunch.
  • Vanilla - Make sure to use pure vanilla and not the cheap imitation stuff. You can also use almond extract for a delicious flavor substitute.
  • Glaze - The glaze is made from a combination of powdered sugar, lemon juice, and water. You can also use other types of citrus for a different flavored glaze.
Labeled ingredients for these cookies in glass bowls.

How To Make Sour Cream Sugar Cookies

Step 1: Combine dry ingredients

Whisk together flour, baking powder, baking soda and salt in a medium bowl and set aside.

Dry ingredients in a green bowl.

Step 2: Cream together butter and sugar.

Run the mixer on medium for 2 minutes to cream together the granulated sugar and softened butter. Scrape down the sides a couple times and it will be light and fluffy.

Butter and sugar being mixed in a blue stand mixer.

Step 3: Mix in eggs, sour cream and vanilla extract.

Mix until fully combined.

The batter in the stand mixer bowl with the other wet ingredients mixed together.

Step 4: Add dry ingredients.

I add half the dry ingredients and run the mixers on medium. Scrape the sides and and then mix in the other half until it's just mixed. The batter will be thicker.

THe thicker batter in the mixer bowl after the dry ingredients have been mixed in.

Step 5: Scoop onto a lined pan and bake.

Place 1 Tablespoon scoops of batter 2 inches apart on a lined baking pan and bake for 12-16 minutes until the edges are golden. Cool completely.

Scoops of cookie batter on a lined pan about 2 inches apart from each other.

Step 6: Make the glaze.

Whisk together the confectioner's sugar, lemon juice and water until the glaze is pourable without being too thin. Dip the tops of the cookies into the glaze one-by-one.

A hand dipping the top of a cookie into a bowl of glaze.

Step 7: Glaze cookies and top with sprinkles.

Top the cookies with wet glaze with sprinkles. Allow the glaze to dry before serving.

Cookies lined up on a cooling rack while a hand shakes sprinkles onto the glazed cookies.

Frequently Asked Questions

Does sour cream make cookies soft?

Yes, and it also gives it an excellent flavor to these sour cream sugar cookies!

Can sour cream cookies be frozen?

Yes, they freeze beautifully! I encourage you to freeze the sour cream cookies without the glaze.

How long do sour cream cookies last?

A couple of weeks covered at room temperature.

Do I have to glaze them?

No! Half my family likes them better without the glaze. It’s up to you!

Can you taste sour cream in cookies?

Nope! It bakes into the cookies and creates the perfect cakey texture.

Can I use this recipe for cut out cookies?

The thicker batter texture make this recipes not ideal for cut out cookies.

How do I know when my cookies are done?

They'll spread a bit while also rising into a pretty dome and the edges will be golden.

A stack of sour cream sugar cookies where the top cookie has a bite out of it.

Tips For Making Sour Cream Sugar Cookies:

  • Don't over-mix the batter. I like to mix until it's just combined.
  • The batter will be thick- don’t be alarmed by this, that’s how it’s supposed to be.
  • You don’t have to refrigerate this batter before baking.
  • Use a cookie scoop to try and get equal size cookies. Don’t worry about them being perfectly rounded, just focus on getting the same amount in each cookie for even baking.
  • Line your pan for easy clean up and cookie removal.
  • Look for that golden edge- You’ll want to bake until the edges are just starting to get golden.
  • Cool completely before glazing.
  • Adjust the glaze ingredients to your taste. You want the glaze to be pourable without being too watery so I start with less and mix until I like the texture, adding more water or confectioner's sugar as needed.
  • Add sprinkles before the glaze dries. I do this every 4 dipped cookies.
  • Leftovers and Storage: these last 4-5 days in an air-tight container on your counter. You can put a piece of bread into the container with them to help keep them moist.
An overhead image of glazed and sprinkles cookies lined up on parchment paper.

Make it a meal!

A few great recipes to round out and complete this meal would be:

Try These Other Awesome Cookie Recipes:

An overhead image of a platter of sour cream cookies with lemons and a light blue towel next to it.

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A pile of sour cream cookies where the one in the middle has a bite out of it exposing the cakey center of the cookie.

Sour Cream Cookies Recipe

Jessy Freimann
Meet your new favorite cookie recipe! Sour Cream Cookies are a family favorite. With a delicious cake-like texture, you’ve got an addictive cookie that's easy to make without being overly sweet.
4.88 from 16 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Course Dessert
Cuisine American
Servings 4 dozen cookies
Calories 1589 kcal

Equipment

Ingredients
  

Cookies:

  • 4 cups white flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 pinch kosher salt
  • 2 sticks salted butter, softened to room temperature (1 cup) the original recipe calls for margarine
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 ½ cups chopped walnuts (optional, I've never actually had these cookies with nuts in all my years eating them)

Glaze:

  • 1 ½ cups confectioner's sugar
  • 1 Tablespoon lemon juice you could always sub lemon extract but maybe start with less and taste it before you add more
  • 1-2 Tablespoons water
  • Sprinkles, optional

Instructions
 

Cookies:

  • Preheat oven to 325 degrees and line sheet pans with parchment or silicone baking mats.
  • Combine flour, baking soda, baking powder and salt. Set aside.
  • In a large mixing bowl, beat together butter an granulated sugar.
  • Beat in eggs, sour cream and vanilla until well combined.
  • Add dry ingredients and beat until just combined. Fold in walnuts if using. The batter will be thick.
  • Drop Tablespoons (1 ½ inch balls) of batter onto lined pans, about 2 inches apart. 
  • Bake 12-15 minutes, until the edges are just beginning to turn golden. Cool.
  • Once they've cooled, you can glaze and serve. If you're planning on freezing these, you'll want to freeze them after baking but without the glaze.

Glaze:

  • Mix all ingredients until well combined well. 
  • Dip the cookies into the glaze. Top with some sprinkles if you want a pop of color. 
  • Set aside for a few minutes until the glaze has dried. Serve immediately or store in an airtight container on your counter.

Video

Notes

  • Don't over-mix the batter. I like to mix until it's just combined.
  • The batter will be thick- don’t be alarmed by this, that’s how it’s supposed to be.
  • You don’t have to refrigerate this batter before baking.
  • Use a cookie scoop to try and get equal size cookies. Don’t worry about them being perfectly rounded, just focus on getting the same amount in each cookie for even baking.
  • Line your pan for easy clean up and cookie removal.
  • Look for that golden edge- You’ll want to bake until the edges are just starting to get golden.
  • Cool completely before glazing.
  • Adjust the glaze ingredients to your taste. You want the glaze to be pourable without being too watery so I start with less and mix until I like the texture, adding more water or confectioner's sugar as needed.
  • Add sprinkles before the glaze dries. I do this every 4 dipped cookies.
  • Leftovers and Storage: these last 4-5 days in an air-tight container on your counter. You can put a piece of bread into the container with them to help keep them moist.

Nutrition

Serving: 3cookiesCalories: 1589kcalCarbohydrates: 226gProtein: 25gFat: 89gSaturated Fat: 39gPolyunsaturated Fat: 24gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 248mgSodium: 757mgPotassium: 454mgFiber: 6gSugar: 79gVitamin A: 1914IUVitamin C: 3mgCalcium: 178mgIron: 8mg
Tried this recipe?Let us know how it was!

If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions! And if you make it please tag me on Instagram with @thelifejolie so I can share it <3

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Vodka Gummy Bears

· 46 Comments

These Vodka Gummy Bears are always a hit! They are super easy to throw together and with less than 10 minutes of hands-on time, this make-ahead snack is the perfect addition to any adult party.

A side angle shot of boozy gummy bears in a class container on a blue and beige towel.
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Why You’ll Love Gummy Bears Soaked In Vodka

Who doesn't want to be the awesome person that shows up at the party with a big old container of Vodka Soaked Gummy Bears? This is hands down the best way to be the instant life of the party. It’s like a gummy bear shot, but in candy form!

Last time I made these, my husband thought it would be a great idea to make 5 pounds worth! Silly husband. While in some ways it was a good idea because they were delicious, we then had a container of leftover alcohol gummies in our fridge and I'm just not about that life on weekdays.

I've always referred to these as Rummy Bears because I'd previously only ever tried them with rum. But a while back at a girls night, my friend Allison made them with whipped cream flavored vodka. Since I'm not a huge rum fan, you can imagine my joy when I tasted these with vodka. I had initially been worried that they would be too sweet, but the whipped cream flavor went perfectly with the gummy bears!

Here’s why you’ve got to make them:

  • No cooking
  • Must be made ahead
  • Only 2 ingredients
  • A unique adult treat
  • Not overly sweet
  • Less than 10 minutes of hands-on work (and the rest is waiting for them to be ready).
  • A total hit at a party
A hand using a toothpick to stab into a red booze soaked gummy bear.

Ingredient Information And Substitutions:

  • Gummy Bears- You can use regular Haribo gummy bears, but I like the fancy ones with a million different flavors. I get them in my grocery store's bulk food section, but you can click here to purchase those gummy bears on Amazon. I strongly encourage you NOT to use the sugar-free Haribo Gummy Bears, and if you read the Amazon reviews, you’ll know why. 😉
  • Whipped Cream Vodka- While you can totally use whatever flavor of vodka you prefer, I always make these with Pinnacle Whipped Vodka, which is whipped cream flavored. I think the flavor of the vodka mixed with the gummy bears work perfectly.
An overhead image of the recipe ingredients labeled in glass bowls.

How To Make Vodka Gummies

Step 1: Place the gummy bears in your container

And spread them into a single layer.

An overhead image of gummy bears in a shallow glass container.

Step 2: Cover with Vodka

Pour vodka over the top until the gummy bears are covered.

Vodka being poured over the gummy bears in the glass container.

Step 3: Cover and refrigerate.

Refrigerate for 3 days stirring one time per day and then enjoy responsibly!

Hands stirring the vodka gummy bears with a blue spatula.

Frequently Asked Questions

Do gummy bears soaked in vodka get you drunk?

If you eat too many in quick succession then yes, they will get you drunk. As with any alcoholic beverages and food items, moderation is advisable.

Should I keep vodka gummy bears in refrigerator?

Yes, until serving.

Is there a way to avoid sliminess?

I haven’t personally found them to be overly slimy (though they are slightly wet since you’re soaking them in liquid) One of our gracious readers, Teela, shared that using sugar-free gummy bears helps eliminate the goo- you can try that but read the reviews first as I’ve heard the sugar-free ones cause…ahem….indigestion.

How strong are vodka gummy bears?

These tend to be pretty strong and pack quite the punch.

Can I make vodka gummy bears in plastic or metal?

I wouldn’t advise it, specifically in plastic as it adversely affects the texture. I’ve never tried metal, so I can’t speak to that but if you try it, please comment and let me know how it goes. I’d encourage you to stick with glass.

How long do alcohol gummy bears last?

They can last up to a week but are optimal 3 days after starting the soak.

Can you freeze them?

You can put them in the freezer, but I'd be shocked if they fully freeze because they contain so much alcohol.

Can I use a different type of alcohol?

You totally can. I bet champagne gummy bears would be delicious!

A hand holding a green gummy soaked in vodka on a toothpick.

Tips For Soaking Gummy Bears in Vodka

  • Use a glass container because plastic adversely affects the texture of the gummy bears. I like to use a pyrex pan because they usually come with a cover.
  • A shallow container is best because it allows the gummy bears to soak in a single layer.
  • You don’t really need to measure. Just pour the vodka over the gummy bears until it just covers them.
  • Stir them each day to keep them for forming one big clump.
  • Be sure you give yourself a few days before your party as these are optimal 3 days after you pour in the vodka.
  • Serve with toothpicks to keep things clean.
A close up image of gummy bears soaked in vodka.

Make it a meal

Here are some great recipes to serve alongside your gummies with vodka:

Other Great Boozy Recipes:

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A side angle shot of boozy gummy bears in a class container on a blue and beige towel.

Vodka Gummy Bears Recipe

Jessy Freimann
These Vodka Gummy Bears are always a hit! They are super easy to throw together and with less than 10 minutes of hands-on time, this make-ahead snack is the perfect addition to any adult party.
5 from 16 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Soaking time 3 days
Total Time 3 days 5 minutes
Course Appetizer, Dessert
Cuisine American
Servings 12 servings
Calories 92 kcal

Equipment

Ingredients
  

  • 1 cup gummy bears candy
  • 2 cups vodka Whipped cream flavored

Instructions
 

  • Place the gummy bears in the container.
  • Pour the vodka over the gummy bears so that it covers them.
  • Cover and refrigerate for 3 days, stirring once or twice daily.
  • Serve but be careful because these pack quite the punch!

Video

Notes

  • Use a glass container because plastic adversely affects the texture of the gummy bears. I like to use a pyrex pan because they usually come with a cover.
  • A shallow container is best because it allows the gummy bears to soak in a signle layer.
  • You don’t really need to measure. Just pour the vodka over the gummy bears until it just covers them.
  • Stir them each day to keep them for forming one big clump.
  • Be sure you give yourself a few days before your party as these are optimal 3 days after you pour in the vodka.
  • Serve with toothpicks to keep things clean.

Nutrition

Serving: 1servingCalories: 92kcalSodium: 0.4mgPotassium: 0.4mgIron: 0.004mg
Tried this recipe?Let us know how it was!

Marinated Vegetable Salad

· 19 Comments

Marinated Vegetable Salad is a seriously delicious make-ahead salad option that will have everyone coming back for more. Filled with crunchy, healthy veggies, it’s ready in under 20 minutes!

An overhead image of one side of a bowl of vegetable salad on a blue placemat.
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Why You’ll Love This Easy Vegetable Salad

We should all thank my cousin Maryann for graciously agreeing to share this irresistible vegetarian salad. After the first forkful hits your mouth you'll feel like you've died and gone to veggie heaven (And if you're looking for a salad that's a little sweet and savory, try my Cucumber Blueberry Salad)! This summer salad is filled with plump, juicy tomatoes, fresh cucumbers, cauliflower florets, carrots, celery, and onions in a zesty homemade marinade. Here’s why you’ve got to try it:

  • Simple & healthy
  • A potluck and picnic staple
  • Packed with nutrients
  • Perfect side for holidays
  • Easily customized
  • Bursting with vibrant fresh veggies
  • Ready in just 20 minutes
  • Best if made ahead
A close up image of the vegetables in this salad.

Ingredient Information And Substitutions:

  • Vegetables- The original recipe uses the following vegetables sliced thin: onion, celery, carrots, cucumber and cauliflower. It also uses cherry tomatoes that are halved and minced garlic and chopped fresh parsley in the dressing. Honestly, I think any sturdy veggies would be delicious in this- some great options include Zucchini, Bell Peppers, Broccoli Florets, Mushrooms, Snow Peas and Radish.
  • Dressing- This dressing is a simple mix of white wine vinegar and olive oil. In terms of substitutions, any neutral-flavored oil will work and red wine vinegar will also work.
  • Seasonings- Kosher salt, ground white pepper, ground mustard powder are the seasonings of choice for this. If you don’t have white pepper, ground black pepper works just fine.
An overhead image of the labeled ingredients for this salad in glass bowls.

How To Make A Vegetable Salad

Step 1: Prep the vegetables

Slice, cut or dice the veggies and add them to a large bowl.

A knife slicing an onion.

Step 2: Prepare the marinade

Combine all of the marinade ingredients in a small bowl and whisk.

A hand whisking a vinaigrette in a measuring cup.

Step 3: Toss and Chill

Toss the fresh vegetables in the homemade marinade. Cover and chill in the refrigerator for 2 hours or overnight.

Hands tossing the salad in a large glass bowl.

Frequently Asked Questions

Can this be made ahead?

Yes and it should be! You want to give it at least 2 hours to marinate, but overnight is preferred.

Do I have to let the vegetarian salad marinade for 2 hours?

Yes, to get the ultimate results you must let it marinate for a minimum of 2 hours. This will help tenderize the vegetables and infuse the flavors of the marinade.

Can this be made ahead?

Yes and it should be! You want to give it at least 2 hours to marinate, but overnight is preferred.

Do I have to let the vegetarian salad marinade for 2 hours?

Yes, to get the ultimate results you must let it marinate for a minimum of 2 hours. This will help tenderize the vegetables and infuse the flavors of the marinade.

How long do leftovers last?

This will last for up to 5 days covered in the fridge. For best results, store the veggie salad in a glass container. Glass tends to keep the summer salad fresh longer. Mason jars work great, especially when you are eating it on the go.

Why does the oil clump up after being in the refrigerator?

This is pretty common in any dressing where oil is a large component. Simple remove from the fridge 10 minutes before serving and give it a good stir before serving and that will eliminate the problem.

Are there any other ingredient variations for this salad?

Yes:
Cheese- add a sprinkle of your favorite shreds! Cheddar, mozzarella, and even pepper jack will taste great. Or add some goat cheese, feta, or parmesan!
Protein- grilled chicken, bacon, tuna, shrimp, or sirloin steak are great protein options. Diced eggs would also be great!
Herbs- chopped oregano, dill, or cilantro are refreshing and add a pop of color and vibrant flavor.

A wooden bowl of vegetable salad on a blue placemat with herbs around it.

Tips For Making Marinated Vegetables

  • Make it ahead - It needs to marinate for at least 2 hours, making this a great make ahead option.
  • It makes a lot, so it’s great to feed a crowd!
  • Pull out of the fridge 10 minutes before eating. This will help keep the oil from clumping when serving.
  • Don't forget to stir-  Be sure to give this a good stir before serving as the marinade tends to settle to the bottom of the bowl.
  • Taste as you go- always season to your taste, the seasonings in this recipe are just recommendations.
  • Ingredients to prep ahead- while this entire recipe is best made ahead, if you prefer to prep ingredients the day before, you can easily chop all the veggies a day in advance.
  • Storage and leftovers- This will last up to 5 days covered in the refrigerator.
A close up image of marinated vegetables in a wooden bowl.

Make it a meal

Here are some great recipes to serve alongside your Vegetarian Salad:

Other Awesome Salad Recipes:

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

An overhead image of one side of a bowl of vegetable salad on a blue placemat.

Marinated Vegetable Salad

Jessy Freimann
Marinated Vegetable Salad is a seriously delicious make-ahead salad option that will have everyone coming back for more. Filled with crunchy, healthy veggies, it’s ready in under 20 minutes!
4.98 from 34 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Marinating time 2 hours
Total Time 10 minutes
Course Salad
Cuisine American
Servings 12 ¾ cup servings
Calories 140 kcal

Equipment

Ingredients
  

Vegetable Salad

  • 2 cups cauliflower florets, thinly sliced
  • 2 cups cherry tomatoes, halved
  • 2 cups carrots thinly sliced
  • 2 cups celery thinly sliced
  • 2 cups cucumbers, thinly sliced (you could also substitute zucchini for this if you prefer, or a combo of both)
  • 1 medium onion, thinly sliced

Marinade

  • ¾ cup olive oil
  • ½ cup fresh parsley, chopped
  • 3 Tablespoons white wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon, ground mustard powder
  • ⅛ teaspoon pepper (I used white pepper)

Instructions
 

  • Combine all veggies in a large bowl.
  • In a smaller bowl, whisk together marinade ingredients until well combined.
  • Pour the marinade over the veggies and gently toss to fully coat.
  • Cover and refrigerate for at least two hours (or better if overnight!).

Video

Notes

  • Make it ahead - It needs to marinate for at least 2 hours, making this a great make ahead option.
  • It makes a lot, so it’s great to feed a crowd!
  • Pull out of the fridge 10 minutes before eating. This will help keep the oil from clumping when serving.
  • Don't forget to stir-  Be sure to give this a good stir before serving as the marinade tends to settle to the bottom of the bowl.
  • Taste as you go- always season to your taste, the seasonings in this recipe are just recommendations.
  • Ingredients to prep ahead- while this entire recipe is best made ahead, if you prefer to prep ingredients the day before, you can easily chop all the veggies a day in advance.
  • Storage and leftovers- This will last up to 5 days covered in the refrigerator.

Nutrition

Serving: 0.75cupCalories: 140kcalCarbohydrates: 4gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 227mgPotassium: 213mgFiber: 1gSugar: 2gVitamin A: 3988IUVitamin C: 12mgCalcium: 24mgIron: 1mg
Tried this recipe?Let us know how it was!
 

Crab Pasta Salad

· 11 Comments

This Crab Pasta Salad recipe is the perfect way to make a traditional macaroni salad extra special! It comes together in less than 20 minutes and is a total crowd-pleaser!

A bowl of crab mac salad on top of a second bowl with celery and an onion behind it.
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Why You’ll Love This Crab Pasta Salad Recipe

Is it even summer without mac salad? I say it's totally not! One thing I love is the ability to elevate an already awesome recipe by simply changing up some ingredients. So I knew that I needed to take my super popular Tuna Macaroni Salad recipe and made it even better! Here’s why you’ve got to try it:

  • Ready in under 20 minutes 
  • Seriously easy to make
  • Minimal ingredients
  • Totally customizable
  • A real crowd pleaser
  • Perfect to make ahead
A close up of this crab macaroni salad recipe in a white bowl.

Ingredient Information And Substitutions:

  • Macaroni- my preferred pasta is elbow macaroni, but if you have a smaller pasta that you prefer, you can totally use that.
  • Crab- I used imitation crab for this but if you’re feeling fancy, use the real thing! I like to leave it chunkier so each bite gets a nice meaty piece. I personally use chunks or stick that are cut up but you could also use flake if that's your preference.
  • Vegetables- Diced celery and onion add a satisfying crunch. Other good add-ins include peas, bell pepper, carrots and green onions. If the onion flavor is too strong, you can take the edge off by soaking the diced onion in cold water for 10 minutes and draining well before adding to the salad. You could totally add your favorite fresh herbs, I bet dill would be fantastic in this!
  • Wet ingredients- Mayonnaise is my preferred dressing for this. Optional add-ins could include lemon juice, mustard, hot sauce or even apple cider vinegar.
  • Seasonings- Kosher salt, ground black pepper. If you want to kick it up a notch old bay, garlic powder, chopped dill pickles or hard boiled eggs would be awesome.
Ingredients for this recipe labeled and in bowls.

How To Make Pasta Crab Salad

Step 1: Boil pasta

Boil your macaroni in salted water until al dente. Drain and run under cold water to cool completely.

A pot of boiling water with elbow pasta in it.

Step 2: Mix the ingredients

Add all ingredients to a large bowl and mix well. Refrigerate and serve.

Ingredients for this salad in a mixing bowl.

Frequently Asked Questions

Can you eat Imitation Crab raw?

Yes- it’s actually fully cooked fish (usually Wild Alaskan Pollock) and formed into sticks, chunks or flakes.

Can macaroni salad be made in advance?

Totally! Just cover and refrigerate until serving and if necessary, adjust the mayonnaise if it's dried out (the pasta can absorb it, but adding a bit more will fix that).

What is the best way to cool pasta quickly?

Right after draining, run the pasta under very cold water, gently mixing until fully cooled (it usually takes a couple of minutes max).

Do I have to use real crab meat?

Yes- I use imitation crab meat (also known as surimi seafood) because it’s more affordable and is a great source of protein. Either option tastes great!

How long does it last?

Generally, around 4-5 days. That said, if you're using real crab meat, it will only last a day or two.

Can you freeze macaroni salad?

I've heard of people doing this before but I wouldn't recommend it as it will affect the texture of the pasta.

A bowls of mac salad with crab with celery in the background.

Tips For Making This Mac Salad Recipe

  • Be sure to use salted water to boil the pasta to make the pasta more flavorful.
  • Cook the macaroni al dente as it will soften up more as it absorbs the mayo and be sure to cool it completely before mixing together the salad.
  • Taste and adjust the ingredients to your unique taste as you mix it. I listed the ingredients in the amounts that I personally enjoy. Like most of the other cooking that you'll see on this blog, the amounts of ingredients are completely subject to your own personal tastes.
  • Be sure to refrigerate before serving, it tastes better cold.
  • Leftovers and storage: This will last up to 4-5 days covered in the refrigerator.

Make it a meal

Here are some great recipes to serve alongside this:

Other Awesome Mac Salad Recipes:

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A bowl of crab mac salad on top of a second bowl with celery and an onion behind it.

Crab Pasta Salad Recipe

Jessy Freimann
This Crab Pasta Salad recipe is the perfect way to make a traditional macaroni salad extra special! It comes together in less than 20 minutes and is a total crowd-pleaser!
5 from 12 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Cooling time 10 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine American
Servings 8 servings
Calories 191 kcal

Equipment

Ingredients
  

  • 1 16 ounce box dried elbow macaroni, boiled al dente per package directions and cooled completely.
  • 4 ribs celery, diced
  • ½ small-medium onion, finely diced
  • 1 16 ounce package lump crab meat or imitation of crab meat, drained if there is liquid
  • 1 cup mayonnaise
  • 1 teaspoon kosher salt, to taste
  • ¼ teaspoon ground black pepper, to taste

Instructions
 

  • Combine all salad ingredients in a large bowl.
  • Mix well and taste. Adjust seasonings if necessary.
  • Refrigerate until serving.

Video

Notes

  • Be sure to use salted water to boil the pasta to make the pasta more flavorful.
  • Cook the macaroni al dente as it will soften up more as it absorbs the mayo and be sure to cool it completely before mixing together the salad.
  • Taste and adjust the ingredients to your unique taste as you mix it. I listed the ingredients in the amounts that I personally enjoy. Like most of the other cooking that you'll see on this blog, the amounts of ingredients are completely subject to your own personal tastes.
  • Be sure to refrigerate before serving, it tastes better cold.
  • Leftovers and storage: This will last up to 4-5 days covered in the refrigerator.

Nutrition

Serving: 0.75cupCalories: 191kcalCarbohydrates: 0.2gProtein: 0.3gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 12mgSodium: 468mgPotassium: 6mgFiber: 0.02gSugar: 0.2gVitamin A: 19IUCalcium: 3mgIron: 0.1mg
Tried this recipe?Let us know how it was!

Italian Pizza Sauce

· 3 Comments

This homemade, easy Italian Pizza Sauce is an authentic Italian family recipe that's as quick as it is delicious! It's the best alternative to jarred sauce and uses simple ingredients to build a ton of great flavor.

A bowl of pizza sauce with a sprig of basil in it and pizza dough with sauce on it in the background.
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Why This Is The Best Pizza Sauce

In addition to her other amazing recipes (check out Chicken Cacciatore and Italian Rainbow Cookies!) my Grandma Rose also had a killer and super easy pizza sauce recipe.  I can think of many occasions that we'd head over to Grandma's house and upon walking in, we'd be immediately greeted by the glorious aroma of pizza, fresh from the oven.

Rosie's pizza was always made on a baking sheet and ended up thick with a gloriously chewy crust. While I normally prefer a thin, crispy crust, I will forever miss Grandma's pizza. It was full of fantastic flavor and was always a real treat!

Here’s why I love this homemade pizza sauce recipe:

  • Made with simple, real-food ingredients 
  • While up in less than an hour (most of which is letting it simmer!)
  • Incredible flavor
  • Super easy to make
  • Perfect to make ahead and freezes well
An overhead image of pizza crust with sauce on it and a bowl of sauce with sprigs of fresh basil and oregano around it.

Ingredient Information And Substitutions:

  • Canned crushed tomatoes: I use one 28 ounce can- my favorite is Tuttorosso. If you want pizza sauce from fresh tomatoes, you can also use a little more that 2 cups of fresh tomatoes like aroma or San Marzano, just be sure to crush them up well.
  • Olive oil: is my preference for this recipe, as it adds great flavor but if you don’t have any on hand, any other neutral flavored oil will work.
  • Fresh veggies: this recipe calls for diced onion, diced green bell pepper and minced or pressed garlic. You can totally use any color sweet bell pepper.
  • Herbs: I always measure the herbs with my heart. While fresh chopped basil and oregano are preferable, you can also use dried. For dried, start with a teaspoon of each, taste and add more in you’d like. Expert tip: for dried herbs, rub them between your palms over the pan to break them up and release more flavor.
An overhead image of each pizza sauce ingredient labeled in glass bowls.

How To Make Quick Pizza Sauce

Step 1: Sauté the veggies

Heat oil over medium high and add the onions and peppers. Sauté for a couple minutes to soften and then add the garlic and sauté a moment more.

Diced green peppers, diced onion and minced garlic sauteing in a small sauce pan on a stove.

Step 2: Add tomatoes and herbs

Stir in the crushed tomatoes and herbs until well combined.

Crushed tomatoes and fresh herbs being stirred into the pot with a wooden spoon.

Step 3: Simmer the sauce

Reduce heat and simmer the pizza sauce for around 45 minutes stirring periodically.

Bubbling pizza sauce simmering in a pot on the stove.

Step 4: Puree sauce

Purée the sauce until smooth if you prefer. Spread on pizza dough with your favorite toppings and bake or cool, cover and freeze.

An immersion blender in the pot of sauce pureeing it.

Frequently Asked Questions

How is pizza sauce different from pasta sauce?

For me this is a matter of personal preference. In my family, oregano is only for pizza sauce, never for the sauce we put on pasta. The same goes for bell pepper. Additionally, we tend to enjoy a thicker pizza sauce. 

Can I make pizza sauce ahead of time?

Yes- this can be made up to 6 days in advance of using.

Can I make pizza sauce ahead of time?

Yes- this can be made up to 6 days in advance of using.

Can I freeze this?

Yup! Place into an airtight container with a little space at the top (it will expand slightly as it freezes) and place in the freezer for up to 3 months.

Can I substitute tomato paste for crushed tomatoes?

No- that will be much too thick. But you can substitute tomato puree if you’d like.

How do I make pizza using this pizza sauce recipe?

1. Preheat your oven to 450 degrees with the pizza stone or pan inside of the oven to heat along with it (if using a stone preheat for at least 30 minutes- a metal pan takes less time).
2. Grease parchment paper with olive oil and gently stretch your raw dough into the shape you want on the parchment. Fold over the edges if you prefer a bigger crust.
3. Once heated, transfer the parchment with the dough onto the pan or stone and bake for 7 minutes.
4. Remove from oven and increase the heat to 500 degrees. Spread sauce onto the dough and add your favorite toppings.
5. Bake for another 5-8 minutes and enjoy!

Is this a thick sauce?

Yes, this is a bit on the thicker side but if you prefer a sauce that is less thick, add a little water until it’s how you like it.

A close up image of a bowl of pizza sauce with a sprig of basil in it.

Tips For Making The Best Homemade Pizza Sauce

  • Don’t worry about getting the perfect cuts on your veggies- it won’t hurt them to be less than perfect, especially if you’ll be pureeing the sauce. Just chop them small.
  • It’s ok to keep the sauce chunky- this is more a personal preference thing. My grandma always kept it chunky, I just like it better pureed. You do you!
  • Don’t worry about salt and pepper- I never add salt and pepper to this, as I don’t think it’s necessary- my pizza toppings add plenty of them and the sauce still has a ton of flavor. But if you feel it needs it, taste and then add what you think it needs. And if you want a more spicy pizza sauce, you could always add some crushed red pepper flakes.
  • Freeze in smaller amounts- if you’re not sure you’ll need all of it at once. This also makes a killer pizza dipping sauce!
  • Leftovers and storage- this lasts for up to 7 days covered in the refrigerator and freezes well in an airtight container for up to 3 months.
An overhead image of a bowl of sauce with pizza and fresh herbs around it.

Make it a meal!

I love to serve this alongside:

Other tomato sauce recipes to try:

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A bowl of pizza sauce with a sprig of basil in it and pizza dough with sauce on it in the background.

Italian Pizza Sauce Recipe

Jessy Freimann
This homemade, easy Italian Pizza Sauce is an authentic Italian family recipe that's as quick as it is delicious! It's the best alternative to jarred sauce and uses simple ingredients to build a ton of great flavor.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Condiment, dinner, Lunch, Snack
Cuisine condiment, Italian, sauce
Servings 2 cups
Calories 65 kcal

Equipment

Ingredients
  

  • 1-2 Tablespoons olive oil
  • ½ cup diced onion
  • 1 cup diced green bell pepper
  • 1-2 large cloves garlic minced or pressed (measure with your heart!)
  • 1 28 ounce can crushed tomato you can also sauce or puree if you prefer
  • 1 Tablespoon Fresh Oregano (can use 1 teaspoon dried Oregano)
  • 1 Tablespoon Fresh Basil (can use 1 teaspoon dried Basil)

Instructions
 

  • Heat oil over medium heat in a medium size pot.
  • Add the onions and peppers and sauté for 5-7 minutes to soften. If they start to fry add a little water as you don't want to brown them, only to steam them.
  • Add garlic and sauté for 1 more minute until aromatic.
  • Add the crushed tomato, oregano and basil and reduce heat to medium low. Simmer for around 45 minutes, stirring periodically.
  • Puree the sauce or leave it chunky and enjoy!

Video

Notes

  • Don’t worry about getting the perfect cuts on your veggies- it won’t hurt them to be less than perfect, especially if you’ll be pureeing the sauce. Just chop them small.
  • It’s ok to keep the sauce chunky- this is more a personal preference thing. My grandma always kept it chunky, I just like it better pureed. You do you!
  • Don’t worry about salt and pepper- I never add salt and pepper to this, as I don’t think it’s necessary- my pizza toppings add plenty of them and the sauce still has a ton of flavor. But if you feel it needs it, taste and then add what you think it needs. And if you want a more spicy pizza sauce, you could always add some crushed red pepper flakes.
  • Freeze in smaller amounts- if you’re not sure you’ll need all of it at once. This also makes a killer pizza dipping sauce!
  • Leftovers and storage- this lasts for up to 7 days covered in the refrigerator and freezes well in an airtight container for up to 3 months.

Nutrition

Serving: 0.5cupCalories: 65kcalCarbohydrates: 1gProtein: 0.1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1mgPotassium: 11mgFiber: 0.1gSugar: 0.04gVitamin A: 54IUVitamin C: 1mgCalcium: 5mgIron: 0.1mg
Tried this recipe?Let us know how it was!

Aloha Chicken Recipe

· 6 Comments

Meet your new favorite dish: Aloha Chicken! Tender and delicious chicken in a savory marinade with sweet grilled pineapple slices. It’s super easy to make ahead and throw on the grill on a busy weeknight, and the whole family will love it!

a Piece of pineapple chicken breast with a grilled pineapple slice on a pan with other pieces behind it.
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Why You'll Love This Grilled Hawaiian Chicken Recipe

This recipe was originally part of my Dump it 'til it's hot series of dump recipes. It's all about making delicious food with minimal prep, no pre-cooking, and the ability to freeze for a good make-ahead meal. And trust me when I say, easy never tasted so good!

A while back, I made a killer Hawaiian Pork Chops recipe that quickly became one of the most popular recipes on my site. And with good reason — it’s seriously delicious. And while this is NOT an authentic Hawaiian recipe- it's inspired by some of the delicious flavors I enjoyed on the trips I've taken to the Hawaiian Islands and more importantly the rich and beautiful culture in Hawaii.

We’re big eaters of grilled chicken breast, no matter what time of the year it is (which is saying a lot since it’s pretty cold around here for most of the year!). So naturally, I’m always looking for a grilled chicken marinade that I can throw together and cook when I’m ready. And PS- I also made a Grilled Salmon variation of this recipe that is SO good!

This Hawaiian Chicken BBQ recipe has the most delicious sweet and savory flavor. It's kind of like a pineapple teriyaki chicken. I also like to grill up the pineapple rings and serve them along with the chicken — my kids are always excited to see the pineapple! Here are a few more reasons to love it:

  • Easy to make
  • Satisfyingly sweet and savory
  • Budget-friendly
  • Perfect for weeknight dinner
  • Full of unique flavor
An overhead image of Hawaiian chicken on a plate with broccoli.

Ingredient Information And Substitutions:

  • Chicken - I opt for boneless skinless chicken breast for this pineapple chicken recipe. You could theoretically use any cut of chicken you have on hand, too.
  • Soy Sauce - To add delicious umami flavor. It's important to use the low-sodium option for this dish so that it's not too salty.
  • Sesame Oil - Slightly nutty, sesame oil also adds flavor to the marinade. If you have a sesame allergy, any neutral oil that handles high heat well will work- like avocado oil.
  • Brown Sugar - This recipe is savory and sweet, and much of the sweetness is thanks to the addition of brown sugar.
  • Spices and Seasonings - You'll need ground ginger, crushed red pepper flakes, and garlic.
  • Ketchup - Use tomato ketchup in the marinade as well. I know it sounds strange, but trust me, it's good!
  • Pineapple Rings - Puts the "pineapple" in this pineapple chicken breast recipe! You'll also use the juice from the can in the marinade, so hold onto that. Please note: you can use fresh pineapple, but you'll want to purchase pineapple juice for the marinade as well.
  • Cornstarch - To thicken the sauce.
  • Scallions - For a pretty and tasty garnish.
All the ingredients for Aloha Chicken in clear bowls.

How to make this Hawaiian Pineapple Chicken recipe

Step 1: Make the marinade

Add the soy sauce, water, sesame oil, brown sugar, ground ginger, red pepper flakes, garlic, ketchup, and pineapple juice to a bowl and whisk to combine.

Marinade in a bowl with a whisk in it.

Step 2: Marinate the chicken breasts

Place the chicken breasts in a Ziploc bag, then add the marinade. Allow the chicken to marinate for at least 10 minutes — although overnight works too!

Raw chicken breast marinating in a plastic back.

Step 3: Grill the chicken and pineapple rings

Place the chicken (hold onto the marinade to make a sauce!) and pineapple rings on a prepared grill over medium-high heat. Grill for 3-5 minutes on each side. When the internal temperature reaches 165 degrees F, remove the grilled Hawaiian chicken from the heat and let it rest for 5 minutes, tented in foil. If making marinade into. a sauce boil for 4 minutes then reduce heat and stir in cornstarch until thickened.. Add some chopped scallions as a garnish, and dinner is served!

Chicken cooking on a grill.

Frequently Asked Questions

Should I use bone-in or boneless chicken?

You can really use either. I tested this recipe on chicken breasts, but the only thing that would really change is increase the cooking time to get to 165 degrees F.

How long does grilled Hawaiian chicken last?

3-4 days when properly covered in the refrigerator.

Can you reheat Hawaiian grilled chicken?

Yes! I usually reheat it in the oven at 350 degrees F for 10-15 minutes, or in the microwave in 30-second intervals until warmed through.

Can I freeze this Hawaiian pineapple chicken recipe?

Yes. I recommend freezing it in the marinade before cooking it for the best results. Cooked chicken breast will keep for 3-4 months.

How long do you cook chicken breasts on the grill?

It’ll depend on the thickness of the chicken. For thinly sliced chicken breast like in this pineapple chicken recipe, it should take around 3-5 minutes per side. To be safe ALWAYS go by temperature (it's safe to eat at 165 degrees in the thickest part of the chicken).

What temperature should the grill be for chicken?

For this pineapple chicken breast recipe, opt for medium-high.

Is it safe to reuse the marinade?

This is a 2 part answer:

1. It is NOT safe to reuse this marinade to marinate other items- too much bacteria and opportunity to get food-borne illness.
2. It is safe to cook the marinade and thicken into a sauce BUT you must boil it for at least 3 minutes before thickening to kill any bacteria. I typically simmer on low for a few minutes after adding the slurry, just to be safe.

A side angle image of hawaiian chicken and pineapple on a plate with sauce being drizzled on top with a spoon.

Tips for making this Pineapple Chicken recipe

  • I like to filet my chicken breasts so that they’re thinner. They have a quicker cooking time and are easier to eat. You can also pound it thinner.
  • Make sure you’re using low-sodium soy sauce. It’s much too salty with normal soy sauce.
  • Don’t throw out the pineapple juice from the can of pineapple rings — some of this goes into the marinade.
  • Whisk together all the marinade ingredients well so that the sugar dissolves.
  • Boil the marinade before adding the slurry. This step is crucial to kill any bacteria from the raw chicken.
  • Let the chicken rest for a couple of minutes before serving.
  • Storage and leftovers: This will last for up to 3-4 days covered in the refrigerator and can be reheated in the oven or microwave.
Grilled Hawaiian Chicken on a pan with pineapple and a drizzle of sauce.

Hawaiian Chicken Recipe Upgrades

Although this is designed to be a dump-and-go recipe, here are a few “upgrades” you can make if you have a little extra time on your hands (and don’t mind doing a small amount of extra work).

You don’t have to do them to have a delicious meal, but they will make this recipe come out even more delicious:

  • Turn the chicken pieces 45 degrees halfway through grilling each side to get some nice cross-hatch grill marks.
  • Be sure to grill the pineapple, it gets even more delicious!
  • Make some instant rice and steam some broccoli for a quick and easy meal.

Make it a Meal!

Serve this Polynesian chicken with:

Other Grilled Chicken Recipes to Try...

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A piece of pineapple chicken breast with a grilled pineapple slice on a pan with other pieces behind it.

Aloha Chicken

Jessy Freimann
Meet your new favorite dish: Aloha Chicken! Tender and delicious chicken in a savory marinade with sweet grilled pineapple slices. It’s super easy to make ahead and throw on the grill on a busy weeknight, and the whole family will love it!
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Marinating time 4 hours
Total Time 20 minutes
Course Main Course
Cuisine American, Hawaiian
Servings 6 pieces
Calories 161 kcal

Equipment

Ingredients
  

  • ¾ cup low sodium soy sauce
  • ¼ cup water
  • 1 tablespoon sesame oil (or other neutral oil)
  • ⅓ cup brown sugar
  • ¼ teaspoon ground ginger
  • ½ teaspoon crushed red pepper flakes (or more if you want it to be spicy)
  • 3 large cloves garlic, minced or pressed
  • 2 tablespoons tomato ketchup
  • 1 can pineapple rings (reserve ½ cup of the juice for the marinade)
  • 3 large boneless skinless chicken breasts, sliced in half length-wise to make 6 thin filets of chicken
  • 2 tablespoons cornstarch
  • 2-3 scallions, sliced on the diagonal, for garnish

Instructions
 

  • Whisk the low sodium soy sauce, water, sesame oil, brown sugar, ground ginger, red pepper flakes, garlic ketchup and pineapple juice until well combined.
  • Pour the marinade over the chicken breast and let it sit for at least 10 minutes or overnight (you can also freeze it in the marinade and thaw it for later use).
  • Grease the grill and heat to medium-high.
  • Place the chicken pieces and pineapple rings on the grill and reserve the marinade to make the sauce. 
  • Grill them for 3-5 minutes on each side depending on thickness. Rotate them a little bit midway through each side if you want a nice crosshatch grill mark (this is optional). Keep an eye on them because every grill is different.
  • Once the internal temperature reaches 162 degrees remove them from the grill and rest them for 5 minutes tented in foil. During this time the temperature will rise to 165 degrees.
  • While the chicken rests, strain the marinade into a sauce pan. Heat over medium heat until it starts boiling. Whisk the cornstarch with a small amount of water to form a slurry.
  • Boil for 3 minutes then add the slurry and reduce to low heat to simmer for a couple minutes to thicken the sauce.
  • Drizzle the meat and pineapple with sauce, sprinkle with chopped scallions and serve immediately.

Video

Notes

  • I like to filet my chicken breasts so that they’re thinner. They have a quicker cooking time and are easier to eat. You can also pound it thinner.
  • Make sure you’re using low-sodium soy sauce. It’s much too salty with normal soy sauce.
  • Don’t throw out the pineapple juice from the can of pineapple rings — some of this goes into the marinade.
  • Whisk together all the marinade ingredients well so that the sugar dissolves.
  • Boil the marinade before adding the slurry. This step is crucial to kill any bacteria from the raw chicken.
  • Let the chicken rest for a couple of minutes before serving.
  • Storage and leftovers: This will last for up to 3-4 days covered in the refrigerator and can be reheated in the oven or microwave.

Nutrition

Serving: 1pieceCalories: 161kcalCarbohydrates: 33gProtein: 4gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1199mgPotassium: 278mgFiber: 2gSugar: 27gVitamin A: 113IUVitamin C: 10mgCalcium: 42mgIron: 1mg
Tried this recipe?Let us know how it was!

Red Cabbage Salad

· 3 Comments

This Red Cabbage Salad is downright addictive and so easy to make. It comes together in under 20 minutes and is a healthy, vegan recipe that is perfect to make ahead and share with friends!

A white bowl of red cabbage salad with a large glass bowl of it and a chunk of red onion in the background.
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Why You’ll Love This Red Cabbage Salad Recipe

I'm so excited to share this cabbage salad recipe with you because it is the single most addictive salad you'll taste this summer. I'm not even exaggerating. It's so perfectly crunchy that it disappears almost instantly at every party it's brought to (and that's a lot in our family!).

I haven't come across many red cabbage cabbage salad recipes, which is a shame. There are plenty of coleslaw recipes (try my Asian Slaw Recipe!) There are so many reasons to make this salad:

  • Ready in under 20 minutes
  • Super easy to make 
  • Simple ingredients
  • GF, Vegan and perfect for a crowd with varying dietary needs
  • Great for a crowd- it makes a ton!
  • Lasts up to a week in the fridge- perfect to make ahead
  • Gets even better as it sits in the fridge

Ingredient Information And Substitutions:

  • Red cabbage- accept no substitutes on this- crunchy red cabbage is your go-to! If you use a larger head, it will make a huge salad but can easily be halved. Originally, this recipe was super specific to not using pre-cut purple cabbage because you want to slice it as thin as possible. That said, I’ve cheated and used the precut option and it came out just fine.
  • Red onion- once again, you’ll use a large red onion for the full size or a smaller one if you halve the recipe. You’ll also want to slice this super thin. If you want a more mild onion flavor, soak the onion slices in cold water for 10 minutes and then drain well- this will take the edge off.
  • Olive oil- is my preferred oil for this recipe but if you don’t have any, use your preferred neutral oil.
  • Red Wine Vinegar- adds the perfect zing. You can also substitute white wine vinegar for very similar results.
  • Seasoning- We like to keep it really simple with kosher salt, ground black pepper and Italian seasoning. And as always, the measurements are just a starting point- taste and adjust the seasonings to your unique tastes.
An overhead image of the salad ingredients in bowls and labeled.

How To Make Crunchy Red Cabbage Salad

Step 1: Slice the cabbage

Be sure to slice it nice and thin!

Sliced red cabbage on a cutting board with a knife.

Step 2: Slice the onion

Once again, slice it super thin.

Sliced red onion on a cutting board with a knife.

Step 3: Mix everything well in a large bowl

Combine vegetables with oil, vinegar and seasonings and mix well. Taste and adjust seasonings if needed. Cover and refrigerate until serving.

All the salad ingredients in a large glass bowl.

Frequently Asked Questions

Can I use pre-packaged sliced purple cabbage?

While the original recipe says not to (as it’s typically not sliced thinly enough) I’ve made it with the pre-packaged option and was still quite happy with the results.

Can I make this a creamy slaw?

This particular recipe is not meant to be creamy.

Can I use a different variety of cabbage for this recipe?

Technically you can, but the red cabbage adds a gorgeous color and also has a slightly peppery flavor that mixes perfectly with the dressing and seasonings.

Can I make this ahead?

Yes- it’s perfect to make up to a couple days ahead for best results.

How do you pick a good red cabbage?

You’ll want a head that is firm and dense. Avoid major bruising and discoloration.

What is the best way to thinly slice the cabbage and onion?

You have two options- you can use a mandolin for a more consistent thin slice. Or you can use a sharp chef knife and slice it yourself.

An overhead image of a bowl of cabbage salad.

Tips For Making Purple Cabbage Salad

  • Slice it thin, but not too thin. The idea is that you want to slice it just thin enough that it holds up and maintains its crunch long after you dress it.
  • This is great to feed a crowd. This recipe makes a lot! Feel free to halve it if you don't want such a large amount!
  • When dressing this salad, taste it as you go. When it comes time to dress this cabbage salad, think of the amounts that I listed as a benchmark. As with pretty much everything you cook, taste it for flavor and add more of whatever you think it needs.
  • Refrigerate before serving. If you have the time, let it sit a bit in the fridge as it’s even better cold and allows the flavors to meld together nicely.
  • Prep ahead: you can slice the cabbage and onion a day ahead.
  • Storage and leftovers: this will last up to 7 days covered in the fridge. 
A close up of a glass mixing bowl full of cabbage salad with wooden salad spoons in it.

Make It A Meal!

Serve this salad alongside these great recipes:

Other Awesome Cabbage Recipes:

A close up image of a white bowl of purple cabbage salad.

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A white bowl of red cabbage salad with a large glass bowl of it and a chunk of red onion in the background.

Red Cabbage Salad Recipe

Jessy Freimann
This red cabbage salad recipe comes together in under 20 minutes with simple ingredients and almost no effort. Best of all, it only gets better as it sits, making it the ultimate make-ahead side dish.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Resting time 1 hour
Total Time 10 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 121 kcal

Equipment

Ingredients
  

  • 1 head red cabbage, cored, quartered and thinly sliced
  • 1 large red onion, very thinly sliced
  • 2 teaspoons Italian seasoning start with less and taste it as you go
  • 1 Tablespoons kosher salt, start with less and taste it as you go
  • ½ teaspoon Black pepper, to taste
  • ½ cup extra virgin olive oil start with less and taste it as you go
  • ¼ cup red or white wine vinegar start with less and taste it as you go

Instructions
 

  • Cut the head of red cabbage in half and remove the core. Cut each half in half again to make quarters. Thinly slice each quarter width-wise (they should be around ¼ inch thick at most).
  • Peel and slice the red onions as thin as possible (almost "shave" it with your knife).
  • Place the sliced cabbage and onions into a large bowl.
  • Sprinkle on Italian seasoning, salt and pepper. Drizzle with oil and vinegar.
  • Toss well until well combine and taste it. Add additional dressing or seasonings if needed until it tastes fantastic. Refrigerate until ready to serve.

Video

Notes

  • Slice it thin, but not too thin. You want slices just thin enough to absorb the dressing while still holding their crunch long after you dress the salad.
  • The ingredient amounts in the recipe card are a benchmark, not a rule. Add more dressing or seasoning until it tastes exactly how you want it.
  • To pick a good red cabbage, look for a head that feels heavy for its size with tightly packed, firm leaves and a vibrant purple-red color. Avoid any with wilted or discolored outer leaves.
  • To make it extra creamy, substitute the olive oil and vinegar dressing for your favorite creamy coleslaw dressing. This is a great twist on classic red cabbage salad recipes.
  • Ingredients to prep ahead- You can slice the cabbage and onion a day ahead and store them covered in the fridge until you're ready to dress the salad.
  • Leftovers and storage- This will keep for up to 7 days in a covered container in the fridge, making it one of the best make-ahead salads you can have on hand.

Nutrition

Serving: 0.5cupCalories: 121kcalCarbohydrates: 0.3gProtein: 0.04gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 872mgPotassium: 7mgFiber: 0.2gSugar: 0.02gVitamin A: 9IUVitamin C: 0.01mgCalcium: 9mgIron: 0.3mg
Tried this recipe?Let us know how it was!

Tuna Macaroni Salad

· 51 Comments

Classic Tuna Macaroni Salad is the best cold salad to make for your next spring or summer picnic. It's such an easy side dish that comes together in 20 minutes with simple ingredients like tuna, pasta, celery, and mayonnaise, and it's full of fresh and delicious flavor!

A white bowl full of classic tuna macaroni salad.
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Why You'll Love This Tuna Macaroni Salad Recipe

I have been eating this old fashioned macaroni salad with tuna for as long as I can remember. My mom still makes it at various times throughout the summer, and now I do as well. I know that when she first makes this salad each year, summer has officially begun!

Like many of the best things in life, this tuna salad with noodles is incredibly simple. The ingredients are low cost, making it the perfect option if you're on a tight budget (aren't we all?). It's so awesome how you can combine a few simple ingredients and make a salad that is so addictive that you cannot stop eating it. And by you, I mean me. Seriously. This type of gluttony is out of control.

It's also fast. I threw this tuna macaroni salad together in twenty minutes this morning for a family dinner later in the evening, and everyone was thrilled to see it as part of our spread. I also love to make a big batch and enjoy it for lunch all week! Here are a few more reasons to love this macaroni salad:

  • Easy and quick to make
  • Picnic-friendly
  • The perfect barbecue side dish
  • Made with simple ingredients
  • SO tasty!
A close up focusing on the tuna mac salad recipe inside a white bowl.

Ingredient Information And Substitutions:

  • Macaroni - I like elbow macaroni best, and it's always what my mom would use. You could also sub in tortellini, rotini, or cavatappi noodles.
  • Celery - For an added crunch that I just can't get enough of. I will often add diced carrot as well. Other add-in options could be diced bell pepper or peas.
  • Onion - Adds a bit of sharpness to the mix, which pairs wonderfully with the creamy mayo. If raw onion flavor is too strong for you, soak the minced onions in cold water for about 10 minutes, then drain really well before adding them to the other ingredients in your tuna macaroni salad recipe.
  • Tuna - I prefer to use chunk light canned tuna in water. Be sure to drain the tuna really well before mixing it with the rest of the ingredients. If you'd like, you can use a package of Surimi Seafood instead to make a it a crab mac salad.
  • Mayonnaise - All old fashioned macaroni salad with tuna recipes feature mayo, and I love it in mine too! Mayo is the perfect binder for this recipe. Full fat or light both work — Hellmans is my favorite.
  • Salt and Pepper - To taste. If you prefer even more flavor, feel free to add your favorite seasonings or fresh chopped herbs to kick it up a notch.
An image showing labeled ingredients in clear bowls.

How to Make Macaroni Tuna Salad

Step 1: Cook the macaroni

I recommend cooking the elbow macaroni (or your noodle of choice) to al dente- make sure you salt the water! You'll also have to cool it before assembling the salad. It's best to make it at least an hour before you plan on serving.

A pot of boiling water with elbow pasta in it.

Step 2: Combine the ingredients

In a large bowl, add the cooked macaroni, chopped celery and onion, tuna, mayonnaise, salt, and pepper and mix until combined.

A mixing bowl with all the ingredients for Tuna Mac salad in it

Step 3: Serve and enjoy!

Serve your tuna salad with noodles right away, or refrigerate until you plan on serving it.

Frequently asked questions

What's the best way to cool the pasta?

Either cook it a few hours before you need it and store it in the fridge to chill, or simply run it under really cold water before adding it to the other ingredients.

Can I make tuna salad with noodles ahead of time?

Absolutely! You can make the whole salad up to a day or two ahead, just be sure to add additional mayo if you feel it needs more (sometimes the pasta sucks up the moisture).

I love this as a make-ahead option for a week's worth of lunches! Additionally, you can simply prep the ingredients ahead and mix them before serving. Here are the things that you can prep ahead:

- Boil and cool pasta
- Mince onions
- Chop celery

How should I store macaroni tuna salad?

Store any leftovers in an airtight container in the fridge. They will keep for up to 4 days when stored properly.


Is there a way to make this pasta salad healthier?

It's already pretty light, but even lighter substitutions could include using light mayo or vegan mayo, adding additional veggies and using a protein pasta (I love Barilla's protein pasta- it totally tastes the same as regular pasta!).

A mixing bowl with freshly mixed tuna salad with pasta.

Tips for making Tuna Salad with Noodles

  • Boil the pasta to al dente as it will soften up more as it absorbs the mayo — and be sure to salt the water!
  • Cool the pasta completely before mixing the salad together.
  • Prepare it by taste, not measurements. I listed the ingredients in the amounts that I personally enjoy. But the amounts to use are completely subject to your own personal tastes. Sometimes, I vary it based on my mood as well. Taste is as you go!
  • Feel free to mix it up and add different flavors that you like! My mom often adds diced carrots along with the onions and celery. I definitely encourage you to make this tuna macaroni salad recipe your own.
An over head image of macaroni salad with tuna in white bowl.

Helpful tools:

  1. Measuring spoons
  2. Measuring cups
  3. Mixing bowl
  4. Chef's knife
  5. Cutting board
  6. Wooden spoon
  7. Saucepan

Make it a Meal!

Serve this tuna pasta salad with mayo recipe with:

A bowl of tuna mac salad with celery behind it.

Other Mac Salad Recipes to Try...

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A white bowl full of classic tuna macaroni salad.

Tuna Macaroni Salad

Jessy Freimann
Classic Tuna Macaroni Salad is the best cold salad to make for your next spring or summer picnic. It's such an easy side dish to throw together with simple ingredients like tuna, pasta, celery, and mayonnaise, and it's full of fresh and delicious flavor!
5 from 21 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Chilling time 1 hour
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 401 kcal

Equipment

Ingredients
  

  • 16 ounces elbow macaroni, cooked to al dente and cooled (or the small pasta of your choice)
  • 4 ribs celery, diced
  • ½ small-medium onion, finely diced
  • 1-2 cans Tuna in water, well-drained (You could also use a 12 ounce package of Surimi Seafood)
  • 1 cup mayonnaise
  • 1 teaspoon Kosher salt add more to taste
  • ½ teaspoon Ground black pepper add moreto taste

Instructions
 

  • In a large bowl, stir all ingredients well until fully combined.
  • Serve immediately or refrigerate until you're ready to serve for up to a week.

Video

Notes

  • Boil the pasta to al dente as it will soften up more as it absorbs the mayo — and be sure to salt the water!
  • Cool the pasta completely before mixing the salad together.
  • Prepare it by taste, not measurements. I listed the ingredients in the amounts that I personally enjoy. But the amounts to use are completely subject to your own personal tastes. Sometimes, I vary it based on my mood as well. Taste is as you go!
  • Feel free to mix it up and add different flavors that you like! My mom often adds diced carrots along with the onions and celery. I definitely encourage you to make this tuna macaroni salad recipe your own.

Nutrition

Serving: 1cupCalories: 401kcalCarbohydrates: 43gProtein: 8gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 12mgSodium: 472mgPotassium: 134mgFiber: 2gSugar: 2gVitamin A: 19IUCalcium: 15mgIron: 1mg
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Old Fashioned Ham Salad Recipe

· 16 Comments

This Old Fashioned Ham Salad Recipe is a killer way to use leftover ham. It's ready in under 10 minutes with just a few ingredients and is filled with great, savory flavor!

A spoon holding up a scoop of ham salad from a blue bowl behind it.
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Why You'll Love This Old-Fashioned Ham Salad Recipe

I'll be honest, I'm not a huge fan of ham. Specifically, deli ham (I had a bad experience a long time ago, I'll leave it at that!). But over the years I've come back around, specifically to the baked hams we have at holidays. So when my mom brought up her love for a good ham salad sandwich, I knew I should probably give it a try and share it with you.

I used the leftovers from my Crock Pot Ham and just love that the rest of the ingredients are things most of us already have hanging out in our fridge or pantry. This comes together in minutes giving you a simple, delicious, and satisfying lunch and a great way to repurpose leftover ham! Here are a few other reasons to love this easy ham salad recipe:

  • A wonderful way to use leftovers
  • Full of flavor
  • Family-friendly
  • Ready in just 10 minutes
  • Requires minimal ingredients (just 5!)
Hands holding up a half ham salad sandwich with the middle exposed to the camera.

Ingredient Information And Substitutions:

  • Ham- Leftover baked ham works best.
  • Sweet onion- Did you know that there are actually several varieties of onions out there? I like using sweet for this easy ham salad recipe- the flavor is perfect!
  • Celery- Just like most chicken salad recipes, I'm using chopped celery for a delicious crunch.
  • Mayonnaise- For added creaminess and flavor.
  • Sweet relish- I am a huge fan of sweet relish! I love the slight sweetness and tang it adds to my easy ham salad.
  • Salt and pepper- To taste, always.

How to Make Deviled Ham

Step 1: Mince the ham, onion, and celery in a food processor, separately.

Add the chopped leftover ham to your food processor and process until it becomes finely minced. Transfer it to a large mixing bowl.

Repeat the process with the sweet onion and then celery! Avoid adding both vegetables at a time- process them separately.

A collage of 3 images- the first is ham being chopped in a food processor, the second is onion being chopped in the food processor and the third is celery being chopped in the food processor.

Step 2: Add the other ingredients and mix

Incorporate the mayonnaise, relish, salt, and pepper into the mixing bowl with the ham, onion, and celery. Mix until well combined.

Taste and adjust the ingredients as needed. Serve right away or store in the fridge!

A hand mixing all the ham salad ingredients in a mixing bowl.

Frequently Asked Questions

Can this recipe be made without a food processor?

You can simply chop the ingredients up by hand. That said, you want it to be more of a mince — a really, really fine chop so that you're making a spread.

Can dill pickle relish be substituted for sweet pickle relish?

Totally! Just know it'll add more of a tangy flavor and less of a sweet flavor.

How long will ham salad last in the refrigerator?

It will keep for 3-5 days in an airtight container in the refrigerator.

Can I make this ahead of time and freeze It?

Yes, but you'll want to freeze it as soon as you make the ham salad.

How should I serve ham salad?

This recipe can be served in a variety of ways. I usually use this ham salad recipe for sandwiches. If you want a lighter option, spread it onto crackers or rice cake or make a wrap. Or even better yet — make a lettuce wrap or serve over a salad! For a quick and easy appetizer, you can get pre-made phyllo cups and spoon some ham salad into them. Hello, instant canapés!

A close up image of ham salad.

Tips For This Recipe For Deviled Ham

  • Use sweet onion! It's a more subtle flavor and won't make your significant other want to avoid kissing you.
  • Use a food processor. It's super efficient and gets a finer chop quickly.
  • Before placing the ham into the food processor roughly dice (and the onions and celery). I do this so that I can measure them out accurately. The food processor does the rest!
  • Although I give amounts for ingredients, I want you to taste the ham salad and adjust the ingredients to your taste. You should be doing this with everything you cook, but this recipe is totally adjustable to your unique taste.
  • Ingredients to prep ahead: Roughly chop onion, roughly chop celery, make and dice ham.
  • Storage and leftovers: This will last up to 5 days covered in the refrigerator and can freeze for up to 3 months.
An overhead image of ham salad in a blue bowl.

Make it a Meal!

Serve this deviled ham recipe with:

Other Ham Recipes to Try...

A straight-on shot of a half ham salad sandwich on a plate.

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A spoon holding up a scoop of ham salad from a blue bowl behind it.

Old Fashioned Ham Salad Recipe

Jessy Freimann
This Old Fashioned Ham Salad Recipe is a killer way to use leftover ham. It's ready in under 10 minutes with just a few ingredients and is filled with great, savory flavor!
4.93 from 14 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 205 kcal

Equipment

Ingredients
  

  • 2 cups leftover ham, roughly diced
  • ¼ cup sweet onion, roughly diced
  • 2 cups celery, roughly sliced
  • ½ cup mayonnaise
  • 3 tablespoons sweet relish
  • Kosher salt, to taste (start with a pinch)
  • Ground back pepper to taste (start with a pinch)

Instructions
 

  • Place ham into the food processor and process until it's finely minced. Remove from food processor and place into a mixing bowl.
  • Place onion into the food processor and process until it's finely minced. Remove from food processor and place into a mixing bowl.
  • Place celery into the food processor and process until it's finely minced. Remove from food processor and place into a mixing bowl.
  • Add mayonnaise, relish and a pinch of salt and pepper to the mixing bowl and stir well until full combined.
  • Taste and adjust the ingredients to your taste. Serve immediately or refrigerate until serving.

Video

Notes

  • Use sweet onion! It's a more subtle flavor and won't make your significant other want to avoid kissing you.
  • Use a food processor. It's super efficient and gets a finer chop quickly.
  • Before placing the ham into the food processor roughly dice (and the onions and celery). I do this so that I can measure them out accurately. The food processor does the rest!
  • Although I give amounts for ingredients, I want you to taste the ham salad and adjust the ingredients to your taste. You should be doing this with everything you cook, but this recipe is totally adjustable to your unique taste.
  • Ingredients to prep ahead: Roughly chop onion, roughly chop celery, make and dice ham.
  • Storage and leftovers: This will last up to 5 days covered in the refrigerator and can freeze for up to 3 months.

Nutrition

Serving: 0.75cupCalories: 205kcalCarbohydrates: 4gProtein: 0.3gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 12mgSodium: 269mgPotassium: 8mgFiber: 0.1gSugar: 3gVitamin A: 155IUVitamin C: 0.1mgCalcium: 3mgIron: 0.2mg
Tried this recipe?Let us know how it was!

Avocado Egg Salad

· Leave a Comment

Avocado Egg Salad is a light lunch that's as healthy as it is delicious. Full of fresh ingredients and great flavor, this lunch recipe whips up in under 20 minutes! And best of all, it's perfectly creamy with absolutely no mayo!

An avocado egg salad sandwich on a plate with the top of the sandwich off so you can see the egg salad
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Why You'll Love This Avocado Egg Salad Recipe

Growing up, I was a big egg salad kid. My mom's egg salad recipe (that version also has olives!) is super simple, but it was one we could never resist. It was always a great lunch day when I got to have an egg salad sandwich!

But now that I'm older, I try to be a bit more conscious of what I'm eating, so when I can find small but still delicious substitutes for other less-nutritious ingredients, I am totally on board. Enter: avocado.

Made with deliciously creamy avocado, plenty of fresh herbs and lemon juice, this fresh take on a traditional egg salad recipe is a total winner! If I want to keep it extra light, I'll serve this in lettuce wraps like I do with my Italian Tuna Salad. Here’s what I love about it:

  • Light but satisfying
  • Super fresh and full of flavor
  • Quick to make in under 20 minutes
  • Great to use leftover hard boiled eggs
  • A healthier option with no mayo added
A close up image of avocado egg salad in a glass bowl.

Ingredient Information And Substitutions:

An overhead image of all the recipe ingredients before they're combined.
  • Hard Boiled Eggs- I used large eggs for this recipe.
  • Avocado- Hass avocados are my preferred option for this since they’re so widely available. You want them to be ripe so they are easy to mash up and make the perfect binder for egg salad without mayo.
  • Fresh Dill- Dill is one of my favorite herbs to add a nice, fresh pop of flavor. Fresh is preferred but if using dried dill, you can  use a heaping teaspoon.  
  • Vegetables- Chopped celery and scallions add a fantastic crunch. If you want a stronger onion flavor, use the green and white parts of the onions. If you prefer a more subdued onion flavor, stick with the green parts only.
  • Lemon Juice- Adds the perfect tangy flavor to pull it all together and also helps keep the avocado from oxidizing and turning brown. Don’t skip this!
  • Salt and Pepper- Kosher salt and ground black pepper round out the flavors of this delicious salad. As always, taste and add more if you feel it needs it.

How To Make No Mayo Egg Salad

Step 1: Prepare the eggs

Submerge eggs in a pot so the water comes up an inch over the tops of the eggs. Bring to a boil and once boiling reduce the heat to low and cover for 11-13 minutes.Plunge into an ice water bath to stop the cooking and once cool, peel and chop roughly.

A hand cutting hard boiled eggs in a glass bowl.

Step 2: Prepare avocado

Peel and remove the pit from the avocado and then roughly chop. Drizzle with lemon juice and use a fork to mash it together until it’s almost fully mashed.

A hand mashing up avocado in a bowl with a fork.

Step 4: Mix ingredients

Mix all ingredients with the avocado mixture in a large bowl until well combined. Serve immediately or cover and refrigerate until serving.

All egg salad ingredients being mixed in a bowl.

Frequently Asked Questions

How do I tell if an avocado is ripe?

Don't squeeze it with your fingers, you might bruise it. Instead, gently squeeze with your palm. It should be slightly firm with a little give but not mushy. If you remove the stem it should come off easily and be green underneath.

How do I ripen an avocado?

Place it in a brown paper bag on your counter overnight, that should help make it ripen quicker.

How do I make avocado creamy for egg salad?

Using a ripe avocado helps tremendously. I also find the addition of the lemon juice adds just the right amount of moisture to make it nice and creamy.

How long does egg salad last in the fridge?

Typically egg salad lasts for around 3-5 days covered in the refrigerator. This is best enjoyed right away, because the longer the avocado is exposed to oxygen, the more likely it is to turn brown. It's still delicious and edible just not as pretty.

How do I keep an avocado from turning brown?

The lemon juice will help delay the avocado from browning for about a day, but it will likely still brown over time. You can also store it in a bowl with plastic wrap pressed directly into the avocado egg salad so no oxygen is trapped underneath.

Is eating egg salad good for you?

This particular recipe is super light and healthy. It's made with simple wholesome ingredients!

A bowl of egg salad with avocado and some fresh dill on top.

Tips For Making Avocado and Egg Salad

  • Don't stress about peeling the eggs perfectly. You'll be chopping the eggs so they don't need to peel perfectly.
  • Roughly chop the eggs to your liking. If you prefer the egg salad a bit chunkier, chop them slightly rougher. If you'd rather it be not as chunky, chop it a bit finer- just make sure you leave some texture because it will break down a bit more as you mix it.
  • Add the lemon juice to the avocado and use a fork to mash the avocado so that it all combines. The lemon juice will help keep the avocado from turning brown.
  • You can use dried dill in place of fresh, but reduce the amount to 1 heaping teaspoon because dried herbs tend to have a stronger flavor.
  • Ingredients to prep ahead: Chop the celery, wash the scallions and hard boil and cool the eggs.
  • Leftovers and Storage: This is best served right away, but it will last up to 3 days. To store, place in a bowl and cover with plastic wrap pressed into the egg salad so that the plastic is touching the entire top of the egg salad and no oxygen can get in. Store in the refrigerator and stir well when you’re ready to eat leftovers.
A hand holding a half sandwich revealing the egg salad in the center.

More Recipes Featuring Hard Boiled Eggs:

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A hand holding a half sandwich revealing the egg salad in the center.

Avocado Egg Salad

Jessy Freimann
Avocado Egg Salad is a light lunch that's as healthy as it is delicious. Full of fresh ingredients and great flavor, this lunch recipe whips up in under 20 minutes! And best of all, it's perfectly creamy with absolutely no mayo!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main, Main Course, Main dish, Salad
Cuisine American
Servings 4 servings
Calories 8 kcal

Equipment

Ingredients
  

  • 6 large hard boiled eggs,  cooled, peeled and roughly chopped
  • 2 Tablespoons chopped fresh dill
  • 2 tablespoons chopped scallions
  • ½ cup chopped celery  (about 2 ribs)
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 medium ripe avocados,  peeled and pit removed
  • 1 lemon

Instructions
 

  • Place eggs, dill, scallions, celery, salt and pepper into a large mixing bowl and stir to combine. Set aside.
  • In a small bowl, place avocados. Squeeze the juice of one lemon onto the avocado and using a fork, mash it until it's mostly mashed with very few chunks.
  • Add the avocado mixture into the mixing bowl and stir until everything is fully coated and combined.Serve immediately or refrigerate until serving.

Video

Notes

  • Don't stress about peeling the eggs perfectly. You'll be chopping the eggs so they don't need to peel perfectly.
  • Roughly chop the eggs to your liking. If you prefer the egg salad a bit chunkier, chop them slightly rougher. If you'd rather it be not as chunky, chop it a bit finer- just make sure you leave some texture because it will break down a bit more as you mix it.
  • Add the lemon juice to the avocado and use a fork to mash the avocado so that it all combines. The lemon juice will help keep the avocado from turning brown.
  • You can use dried dill in place of fresh, but reduce the amount to 1 heaping teaspoon because dried herbs tend to have a stronger flavor.
  • Ingredients to prep ahead: Chop the celery, wash the scallions and hard boil and cool the eggs.
  • Leftovers and Storage: This is best served right away, but it will last up to 3 days. To store, place in a bowl and cover with plastic wrap pressed into the egg salad so that the plastic is touching the entire top of the egg salad and no oxygen can get in. Store in the refrigerator and stir well when you’re ready to eat leftovers.

Nutrition

Serving: 0.75cupCalories: 8kcalCarbohydrates: 3gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.003gSodium: 291mgPotassium: 39mgFiber: 1gSugar: 1gVitamin A: 7IUVitamin C: 14mgCalcium: 8mgIron: 0.2mg
Tried this recipe?Let us know how it was!

Easy Coconut Cake Recipe

· 8 Comments

Do you love Coconut Cake? Then this is the Easy Coconut Cake recipe for you! Perfectly moist, full of delicious flavor and crazy easy to make- it's so delicious no one will ever know it's a cake mix hack!

A slice of coconut cake on a place with the full cake behind it.
[feast_advanced_jump_to]

Why You'll Love This Old Fashioned Coconut Cake

As you guys probably know, I'm the queen of cake mix hacks. Work smarter, not harder, I say! So it was only a matter of time before I made a variation of my favorite cake mix hack which is a Coconut Cake recipe, that I originally posted over at Yellow Bliss Road.

This coconut cake sponge cake recipe gives you all the fantastic flavor and texture of a traditional coconut cake, without all the hassle of making it from scratch. Now don't get me wrong, I love baking a cake from scratch as well. But making coconut desserts with cake mix is a hack that saves time and yields fantastic results. Trust me, when I bring one of these to a party, everyone begs for the recipe.

I opted to frost it with fresh whipped cream instead of coconut buttercream frosting because I really wanted this to be as light and fluffy as possible and because I wanted the coconut flavor and texture to take center stage. So think of it as a Coconut Cream Cake! Here's why I love it:

  • It's easy to make with boxed cake mix
  • Everyone loves the flavor and texture (a perfectly light and fluffy crumb!)
  • Great for entertaining
  • Moist layers of cake in every bite
A white cake covered in coconut on a cake stand.

Ingredient Information And Substitutions:

  • Boxed cake mix - I prefer to use a white cake mix, but you could also use yellow or angel food. Another option would be coconut cake mix if it's available in your grocery store.
  • Vanilla pudding mix - It's important to use instant pudding, not the kind that needs cooked. The pudding adds such a delicious flavor to the coconut cake with cake mix.
  • Coconut Milk - For best results, use unsweetened coconut milk or it may be too sweet. Give it a really good shake before you begin.
  • Oil - Canola or vegetable oil both work great.
  • Eggs - You'll need 5 large eggs to get the perfect texture of this coconut cake from white cake mix. I know it sounds like a lot, but trust me!
  • Coconut extract - Gives you even more delicious coconut flavor. If using coconut cake mix, you can omit this.
  • Heavy Cream - Makes the perfect frosting for a coconut cake.
  • Confectioner's sugar - It's used to sweeten the frosting and it tastes so good.
  • Coconut Flakes - I like to use sweetened coconut flakes, but you can certainly use unsweetened ones if you prefer.

How To Make Coconut Cake With Box Mix

Step 1: Make the cake batter

Combine the cake mix, instant pudding, coconut milk, oil, eggs, and coconut extract in a bowl until just combined.

Cake batter being mixed in a stand mixer.

Step 2: Add batter to pans

Split the batter between the two cake pans and smooth the tops with a spatula.

A spatula spreading cake batter into pans.

Step 3: Bake and make the frosting

Bake the cake for 30 minutes or until it no longer jiggles in the middle. Cool completely. Whip the heavy cream, coconut extract, and confectioner's sugar until stiff peaks develop.

Heavy cream being whipped in a stand mixer.

Step 4: Assemble cake

Place a dollop of whipped cream frosting to the middle of your serving plate. Then add the first cake layer and lightly press on it. Add another layer of whipped cream and sprinkle with coconut. Add the second layer and lightly press on it.

Spreading whipped cream onto a cake.

Step 5: Decorate

Add whipped cream frosting to the entire cake, garnish, and refrigerate until you are ready to serve. Enjoy!

Hands patting coconut into a cake.

Frequently Asked Questions

Do you need to refrigerate this coconut cream cake?

Yes, because the frosting is whipped cream.

Can you add coconut to the cake mix? 

You can add ½ cup of flaked coconut to the mix if you want to. I chose not to because I think the coconut in the filling and all over the outside of the cake adds enough texture to the coconut cake from white cake mix already.

Can you freeze coconut cake?

Yes I'd encourage you to freeze each layer well wrapped in plastic wrap without the whipped cream. You can whip that up fresh when it comes time to defrost the cakes.

How long does this cake last?

Coconut cream cake will be good to eat for up to a week.

How long does it take a cake to completely cool?

This will vary by the cake but once out of the pan, it can be 15-30 minutes. Make sure you let the cake cool for 10 minutes before inverting the pans onto your cooling rack.

Can this coconut cake be made ahead of time?

Yes, you can make the cake layers in advance and assemble the day of serving or you can make and assemble the cake and keep it covered in the refrigerator if you have room (a cake dome is good for this).

A bite of coconut cake on a fork with the plate of cake behind it.

Tips For Making This Easy Coconut Cake

  • Be sure to shake the coconut milk really well before opening the can and adding it to the bowl.
  • I've had a few people ask about the number of eggs. I know it seems excessive, but that large amount of eggs really makes the most perfectly moist crumb. Trust me on this!
  • Line your cake pans for easy cake removal. I like to lightly trace the outside of the pan on parchment and use that to cut the parchment paper to the correct size. Them I spray the pan with cooking spray, place the parchment into the pan (the spray helps to almost "adhere" it to the bottom of the pan so it doesn't shift when you add the batter) and spray a little ore cooking spray to the sides and bottom of the pan.
  • You'll know the cakes are done because it doesn't jiggle in the middle and when you gently press into the middle it bounces back. Cool them completely (I often bake the cakes the day before).
  • Use foil to avoid making a mess of the serving plate. Take small foil pieces and gently place them under the edges of first layer of cake with the foil sticking out all around the cake. I do this so that I don't make a mess when frosting and adding coconut to the cake. Frost the cake with the whipped cream, cover with coconut flakes and the remove the pieces of foil for a perfectly clean cake plate.
  • Make it chocolate coconut cake- I like to drizzle a little chocolate sauce and sometimes even sprinkle some sliced almonds over the top- it tastes just like a Mounds bar or Almond Joy bar!
A slice of coconut cake drizzled with chocolate sauce.

More Cake Recipes To Try:

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A slice of coconut cake on a place with the full cake behind it.

Easy Coconut Cake Recipe

Jessy Freimann
Do you love Coconut Cake? Then this is the Easy Coconut Cake recipe for you! Perfectly moist, full of delicious flavor and crazy easy to make- it's so delicious no one will ever know it's a cake mix hack!
5 from 11 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Cooling time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 472 kcal

Equipment

Ingredients
  

  • 1 box white cake mix (I prefer Duncan Hines)
  • 2 small boxes instant vanilla pudding
  • 1 cup unsweetened coconut milk, be sure to shake well
  • ¾ cup canola or vegetable oil
  • 5 large eggs
  • 2 teaspoons coconut extract, divided
  • 3 cups heavy cream (1 ½ pints)
  • ½ cup confectioner's sugar
  • 3 ½ cups sweetened coconut flakes, divided

Instructions
 

  • Preheat the oven to 325 degrees. Line the bottom of 2 nine inch round cake pans with parchment paper and spray with cooking spray. Set aside.
  • In a large bowl, mix cake mix, instant pudding, coconut milk, oil, eggs and 1 teaspoon coconut extract until well combined.
  • Divide evenly between both cake pans and smooth the top with a spatula.
  • Bake for around 30 minutes, until the cake no longer jiggles and the middle bounces back when very lightly pressed. Cool completely.
  • In a large bowl whip heavy cream, 1 teaspoon coconut extract, and confectioner's sugar until you have stiff peaks. 
  • Place a small dollop of whipped cream in the middle of your serving plate to adhere the first layer. Place the first cake layer on top of it and gently press it into place. I like to place pieces of foil under the edges of the bottom layer to protect the cake plate while icing for less mess.
  • Add a layer of whipped cream to cover the top of the first layer (this will be your filling). Sprinkle with ½ cup flaked coconut.
  • Place the second cake layer on top of this and very gently press it into place.
  • Cover the rest of the cake with the remaining whipped cream. You want it to be fully covered in an even layer, but don't worry if it's not perfect. I start at the top and work my way down.
  • Carefully cover the outside and top of the cake with remaining flaked coconut. Remove the foil from the outsides of the cake plate. Refrigerate until you're ready to serve.

Video

Notes

  • Be sure to shake the coconut milk really well before opening the can and adding it to the bowl.
  • I've had a few people ask about the number of eggs. I know it seems excessive, but that large amount of eggs really makes the most perfectly moist crumb. Trust me on this!
  • Line your cake pans for easy cake removal. I like to lightly trace the outside of the pan on parchment and use that to cut the parchment paper to the correct size. Them I spray the pan with cooking spray, place the parchment into the pan (the spray helps to almost "adhere" it to the bottom of the pan so it doesn't shift when you add the batter) and spray a little ore cooking spray to the sides and bottom of the pan.
  • You'll know the cakes are done because it doesn't jiggle in the middle and when you gently press into the middle it bounces back. Cool them completely (I often bake the cakes the day before).
  • Use foil to avoid making a mess of the serving plate. Take small foil pieces and gently place them under the edges of first layer of cake with the foil sticking out all around the cake. I do this so that I don't make a mess when frosting and adding coconut to the cake. Frost the cake with the whipped cream, cover with coconut flakes and the remove the pieces of foil for a perfectly clean cake plate.
  • Make it chocolate coconut cake- I like to drizzle a little chocolate sauce and sometimes even sprinkle some sliced almonds over the top- it tastes just like a Mounds bar or Almond Joy bar!

Nutrition

Serving: 1sliceCalories: 472kcalCarbohydrates: 51gProtein: 7gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 174mgSodium: 414mgPotassium: 134mgFiber: 1gSugar: 24gVitamin A: 1185IUVitamin C: 0.4mgCalcium: 174mgIron: 2mg
Tried this recipe?Let us know how it was!

Creamy Ham and Potato Soup

· 41 Comments

Creamy Ham and Potato Soup is the most delicious recipe to use your leftover ham. It's cheesy, thick and creamy but also seriously easy to make and ready in under an hour- this is the ultimate comfort food!

A close up image of a bowl of potato ham soup.
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Why You’ll Love this Leftover Ham Soup

I seriously love leftovers. And I also can't stand food waste. So repurposing leftovers makes me very happy. And being that my love affair with soup is seemingly endless, using leftover ham in a soup seemed like a natural next step. So this Potato and Ham Soup was born.

Milk and greek yogurt help make a deliciously cheesy potato soup without being overly heavy (because there's no heavy cream in this recipe!) and cheddar cheese adds a certain decadence that we all know and love. Throw in the savory ham and you've got yourself a meal that's as comforting as it is easy. Here’s why I love it:

  • Great way to use up leftover ham
  • Easy recipe
  • Comforting
  • Done in under an hour
  • Family-friendly
  • Easy to customize
An overhead image of two bowls of this potato ham soup recipe with garnishes around it.

Ingredient Information And Substitutions:

An overhead image of the ingredients for this soup.
  • Salted butter - It's fine to swap for unsalted butter, but you may want to add a little extra salt for flavor.
  • Ham - Typically, I use leftover ham, but you can also use any ham you have on hand. Another option is to use diced bacon- if you use bacon, remove one of the Tablespoons of butter. P.S. If you have a ton of leftover ham, some of my other favorite recipes to repurpose it include Ham and Cheese Sliders, Mom's Ham Salad and Ham and Scalloped Potatoes Casserole.
  • Onion - Any onion works, but I prefer yellow or white when making leftover ham soup. They add a subtle sweetness.
  • Flour - Gives the ham potato soup an extra creamy and thick texture.
  • Chicken broth - It's fine to swap for veggie broth too!
  • Milk - Add whatever milk you have on hand. Whole milk is going to be creamier, but you can get by with 2% if that is what you have.
  • Potatoes - Keep the cuts of potatoes small and bite-sized. It will allow them to cook faster and more evenly.
  • Sharp cheddar cheese - To achieve the perfect cheesiness sharp cheddar is best. You can use other varieties if you'd rather!
  • Kosher salt - Season to taste.
  • Black pepper - Add as much or as little as you like.
  • Green onion - Dice them up thin, they had color and flavor to the creamy ham and potato soup.

How To Make Cheesy Ham And Potato Soup

Step 1- Sauté ham.

Melt butter and sauté ham for 5 minutes until golden and remove from pan.

Diced ham in a pot cooking on a stove.

Step 2- Sauté onions.

Add remaining butter to the pan and sauté onions for 4 minutes to soften.

Onions sautéing in a pot on a stove.

Step 3- Make a roux.

Add flour and stir until no lumps remain to make a roux. Cook for 2 minutes.

Flour added to the onions and being stirred to make a roux in a pot on the stove.

Step 4- Add broth, milk and potatoes.

Add broth, milk and potatoes and bring to a boil. Reduce heat and simmer for 15 minutes to cook potatoes.

Soup simmering in a pot on the stove.

Step 5- Add yogurt and cheese and blend.

Stir in Greek yogurt, cheddar cheese and use an immersion blender to partially blend- this will thicken the soup while still leaving some texture.

An immersion blender in the pot blending the soup.

Step 6- Add ham to soup.

Add some of the ham back to the soup and season to taste with salt and pepper. Serve immediately with a garnish of ham, cheese and green onions.

Ham being stirred into the soup in a pot on the stove.

Frequently Asked Questions

What are the best potatoes for soup?

I used red potatoes, but white potatoes are also a great option.

Do the potatoes have to be peeled?

They should be peeled because you’ll be partially blending the soup.

Can I make ham potato soup without ham?

If you don't have (or want) ham, you can always start by cooking a few slices of bacon and then cut the butter in the recipe down by one Tablespoon.

Can you freeze potato soup?

Yes, this freezes well in an airtight container for up to 3 months. Thaw it overnight in your refrigerator when ready to cook.

How to thicken potato soup?

I use a few methods in this. I make a roux, I add some Greek yogurt and I use an immersion blender to partially blend the soup.

How do you make a roux?

Melt butter in a pan and mix in equal parts flour. Stir until no lumps remain and cook for a couple minutes before adding your liquid.

What if the soup is too thick?

No problem, thin it out with a little extra milk to thin out the ham and cheese soup.

A spoon holding a scoop of potato ham soup.

Tips for making Ham and Potato Soup:

  • Salted butter is best! I like to use salted butter because it adds even more great flavor.
  • Flour can vary. I gave a range for the amount of flour to use depending on how thick you want it. If you find that it's thinner than you had hoped, you can always mix a little flour with a little water and mix it in as it simmers to make it thicker.
  • Skip bagged shreds. Shredding the cheese yourself allows it to melt easier than pre-shredded (but both work!).
  • Storage and Leftovers: This makes tasty leftovers and will last for up to 4 days covered in the refrigerator. But be aware that it gets a lot thicker when it cools. This is easily remedied by adding a little milk or water when you reheat it.
  • Don't have an immersion blender? No problem! Pour half the soup into a blender or food processor, puree and add back into the pot.
  • Adjust seasonings as needed. Be sure to taste and adjust the seasonings if needed.
  • Ingredients to prep ahead: Chop the ham, chop the onion, shred the cheese.
Two bowls for creamy potato and ham soup.

Other Soup Recipes to Try...

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A spoon holding a scoop of potato ham soup.

Creamy Ham and Potato Soup

Jessy Freimann
Creamy Ham and Potato Soup is the most delicious recipe to use your leftover ham. It's cheesy, thick and creamy but also seriously easy to make and ready in under an hour- this is the ultimate comfort food!
4.93 from 38 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Inactive time 15 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 276 kcal

Equipment

Ingredients
  

  • 4 Tablespoons salted butter, divided
  • 2 cups leftover ham, diced
  • 1 cup onion, diced
  • 3-4 Tablespoons flour
  • 2 cups chicken stock
  • 2 cups milk
  • 4 cups potatoes, peeled and diced
  • 1 cup sharp cheddar cheese, shredded + extra for topping
  • ½ cup greek yogurt
  • Kosher salt, to taste
  • Black pepper, to taste
  • Chopped green onions, for garnish (optional)

Instructions
 

  • Melt 2 Tablespoons of butter in a dutch oven over medium-high heat.
  • Add ham to the pot and saute until golden brown stirring frequently, about 5 minutes. Remove from the pan.
  • Add the remaining 2 Tablespoons butter and melt.
  • Add onions and saute stirring periodically to soften, about 3-4 minutes.
  • Sprinkle flour onto the onions and stir to fully coat.
  • Add chicken stock, milk and potatoes and bring to a boil then reduce to medium low heat and simmer for 15 minutes. It will thicken a bit during this time.
  • Add greek yogurt and cheese and use an immersion blender to puree the soup until it's partially blended (so there are still some chunks of potato but its also thicker).
  • Add 1 ½ cups of diced ham into the soup.
  • Taste for seasoning and add salt and pepper to taste.
  • Serve topped with remaining diced ham, extra cheese and chopped green onions.

Video

Notes

  • Flour can vary. I gave a range for the amount of flour to use depending on how thick you want it. If you find that it's thinner than you had hoped, you can always mix a little flour with a little water and mix it in as it simmers to make it thicker.
  • Skip bagged shreds. Shredding the cheese yourself allows it to melt easier than pre-shredded (but both work!).
  • Don't have an immersion blender? No problem! Pour half the soup into a blender or food processor, puree and add back into the pot.
  • Salted butter is best! I like to use salted butter because it adds even more great flavor.
  • Storage and Leftovers: This makes tasty leftovers and will last for up to 4 days covered in the refrigerator. But be aware that it gets a lot thicker when it cools. This is easily remedied by adding a little milk or water when you reheat it.
  • Adjust seasonings as needed. Be sure to taste and adjust the seasonings if needed.
  • Ingredients to prep ahead: Chop the ham, chop the onion, shred the cheese.

Nutrition

Serving: 1.5cupsCalories: 276kcalCarbohydrates: 35gProtein: 10gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 33mgSodium: 220mgPotassium: 825mgFiber: 3gSugar: 7gVitamin A: 371IUVitamin C: 28mgCalcium: 141mgIron: 1mg
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Chocolate Mousse Cups

· 35 Comments

These four ingredient Chocolate Mousse Cups whip up super quickly and easily. It’s light as a feather with a rich dark chocolate flavor that you’ll love! And PS- it only takes 20 minutes to make!

An image of a chocolate mousse cup with a spoon in it and a raspberry on top.
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Why You’ll Love this Easy Chocolate Mousse:

One fateful Valentine's weekend, I wanted to make something chocolatey and decadent for my husband. So I followed my heart (and my belly) and threw together this recipe with ingredients I had on hand and it quickly became one of our favorite easy desserts!Now a snobbier foodie might tell you that this isn’t a true chocolate mousse recipe because it doesn’t include eggs. And to that I say: fair enough. But at the end of the day this super quick and delicious eggless alternative brings all the smooth, light-as-a-feather decadent chocolate goodness without the salmonella concerns. Here’s what I love about it:

  • Only 4 ingredients
  • Decadent flavor without all the hassle
  • It’s SO easy to make
  • Perfect to make ahead
A close up image of the top of a chocolate mousse cup featuring the swirl of mousse topped with a raspberry

Ingredient Information And Substitutions

An image of the ingredients for chocolate mousse.
  • Chocolate Chips- I prefer dark chocolate chips for this recipe, although semi-sweet morsels will work too. If you can, splurge and get the higher quality chocolate chips.
  • Heavy Cream- Don’t substitute milk or half- and-half for this. It’s that fat content in the heavy cream that whips up into the perfect texture.
  • Kahlua- I know not everyone loves the idea of throwing in a little booze, but it’s a super small amount- so small that I serve this to my kids without concern. The coffee flavor really brings out the best in the chocolate flavor. You could substitute cold brew or cooled coffee if you really need to, but I think Kahlua is best.
  • Vanilla-  I use pure vanilla extract for this but you could also use the same amount of vanilla bean paste. Or if you’re feeling really fancy, scraping in the contents of a vanilla bean.

How To Make This Simple Chocolate Mousse Recipe

Step 1- Melt chocolate.
Melt the chocolate chips in a double boiler over low heat, stirring periodically until smooth. You can also melt them in the microwave (click here for my blog post on how to melt chocolate in the microwave).

Chocolate melting in a double boiler on a stove and being stirred.

Step 2- Begin whipping the cream, Kahlua and vanilla.

Using a stand mixer or hand mixer, begin whipping the remaining ingredients until they’re just beginning to thicken.

Cream, Kahlua and vanilla extract that was just whipped in a blue stand mixer.

Step 3- Add chocolate to the cream mixture and whip.

While the mixer is running, add the chocolate to the cream mixture. You want to do this immediately while it is running so that it gets evenly incorporated and prevents separation.

Keep whipping the mixture until the chocolate is evenly incorporated and forms fluffy peaks. Pipe into cups and refrigerate until serving.

The mousse mixture once it's been combined and whipped to fluffy peaks on the whisk attachment on a stand mixer.

Frequently Asked Questions

What is mousse?

Mousse is a creamy dessert that’s traditionally made with cream and whipped eggs.

What is the difference between chocolate pudding and chocolate mousse?

Pudding is cooked and then chilled. It tends to be a bit thicker and denser due to cooking. Mousse is not cooked and has a lighter and fluffier consistency.

How long do mousse cups last?

These will last for up to 5 days covered in the refrigerator.

Should chocolate mousse be refrigerated?

Yes- this recipe includes dairy products and needs to be refrigerated until serving.

Why is my chocolate mousse not fluffy?

It may be that the chocolate you used has a lower cocoa butter content, which results in less texture.

Can you over whip mousse?

Yes and the result is a grainy texture. The best way to fix this is gently mix in a couple tablespoons more of cream.

An image of a chocolate mousse cup with another in the back; both are topped with raspberries and have some chocolate chips around them.

Helpful Cooking Tips:

  • Take your time melting the chocolate- you want to make sure to use lower heat and go slow melting the chocolate. If you use too high heat, the chocolate will seize and get a clay-like texture and you’ll have to start over with new chocolate.
  • Use higher quality chocolate. It tends to melt better and will result in a smoother mousse.
  • Start with chocolate in very small pieces. If you’re using chocolate in bar form chop the chocolate so that it’s in small pieces before melting. It will melt quicker and easier this way.
  • Serve with fruit- I love serving this with raspberries or strawberries.
  • Leftovers and Storage- Leftovers last for up to 5 days covered in the refrigerator.

Other Delicious Chocolate Recipes To Try

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

An image of a chocolate mousse cup with a spoon in it and a raspberry on top.

Chocolate Mousse Cups

Jessy Freimann
These four ingredient Chocolate Mousse Cups whip up super quickly and easily. It’s light as a feather with a rich dark chocolate flavor that you’ll love!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 613 kcal

Equipment

Ingredients
  

  • ¾ cup dark chocolate chips
  • 1 pint heavy cream
  • 2 Tablespoons Kahlua (can also use cold brew or cold coffee)
  • 1 teaspoon vanilla extract

Instructions
 

  • Begin melting the chocolate in a double boiler over medium heat. Go slow and stir often until melted. You can also melt it in the microwave.
  • While the chocolate melts, begin whipping the cream, Kahlua and vanilla extract until it's just beginning to thicken.
  • When the chocolate is fully melted, add it into the cream mixture with the mixer running and continue whipping until fully combined with nice, fluffy peaks.
  • Serve right away or refrigerate for up to a week. This tastes great served with fruit.

Video

Notes

  • Take your time melting the chocolate- you want to make sure to use lower heat and go slow melting the chocolate. If you use too high heat, the chocolate will seize and get a clay-like texture and you’ll have to start over with new chocolate.
  • Use higher quality chocolate. It tends to melt better and will result in a smoother mousse.
  • Start with chocolate in very small pieces. If you’re using chocolate in bar form chop the chocolate so that it’s in small pieces before melting. It will melt quicker and easier this way.
  • Serve with fruit- I love serving this with raspberries or strawberries.
  • Leftovers and Storage- Leftovers last for up to 5 days covered in the refrigerator.

Nutrition

Serving: 1cupCalories: 613kcalCarbohydrates: 26gProtein: 6gFat: 53gSaturated Fat: 37gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 134mgSodium: 69mgPotassium: 327mgFiber: 1gSugar: 19gVitamin A: 1742IUVitamin C: 1mgCalcium: 180mgIron: 1mg
Tried this recipe?Let us know how it was!

Moroccan Chickpea Stew

· 24 Comments

Meatless Monday never looked so good! This Moroccan Chickpea Stew is a delicious and satisfying vegetarian meal. It’s deliciously hearty and ready in under 30 minutes.

A close up image of Moroccan Chickpea Vegetarian Stew in a pan.
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Why You’ll Love This Vegetarian Stew:

In the past 10 years, I’ve really made an effort to seek out and make entrees that were meatless. In the past I’d get frustrated because I didn’t consider most of the vegetarian options I’d find to be satisfying. But one meatless recipe that I’ve been making for years is both satisfying and delicious. It’s a veggie stew recipe I found a while back in Cooking Light Magazine. Over the years I’ve adapted it a bit but it still remains a meatless favorite of mine and here’s why:

  • Easy to make
  • Ready in under 30 minutes
  • Nutritious and balanced
  • Versatile enough to change out veggies to your preference
  • Great to make ahead and eat all week long
  • Hearty and satisfying
Moroccan Chickpea Vegetarian Stew with the pan and another bowl behind it.

Ingredient information and substitutions:

Stew ingredients in bowls and labeled.
  • Vegetables- This recipe includes a mix of chopped onions, carrots, garlic, and jalapeño pepper. If you don’t like things too spicy, you can easily remove the seeds and membranes from the pepper. The original recipe calls for potatoes but over the years I’ve substituted turnips, which I love the flavor and similar texture. You can total substitute your favorite veggies into this- I’ve loved adding chopped greens and cauliflower in the past!
  • Chickpeas- Canned chickpeas add a ton of protein and are delicious to boot. I’ve also substituted canned beans like black beans or Great Northern Beans and they’ve been super tasty. Just be sure to drain and rinse your canned beans for this recipe..
  • Flavorings- In terms of seasonings, this recipe calls for ground Cumin, Chili powder, Ground Turmeric and a small amount of sea salt (you really don’t need a ton!). Diced tomatoes and vegetable broth round this out, but if you’re looking for a little more flavor and are ok with it not being vegetarian, you can also use chicken broth.
  • Toppings- I love serving this over brown rice, but it’s also fantastic over farro. Any cooked grain that you love works. And then I finish it with some plain Greek yogurt for creaminess and fresh cilantro.
A overhead shot of Moroccan Chickpea Vegetarian Stew in a blue pan.

How To Make Moroccan Veggie Stew

Step 1- Sauté the vegetables in oil

Heat a large skillet over medium-high heat and sauté onion, garlic, carrots, jalapeños and potatoes (or turnips if using them) until softened, about 7 minutes.

Vegetables in a pan on the stove sautéing

Step 2- Add remaining ingredients and bring to a boil.

Add seasonings, tomatoes, chickpeas and broth to the pan and bring to a boil.

Wet ingredients in a pan on the stove.

Step 3- Simmer and serve.

Reduce heat and simmer for 20 minutes, stirring periodically. Serve over rice with Greek yogurt and fresh cilantro.

Vegetarian stew simmering on the stove.

Frequently Asked Questions

Do you boil veg before stew?

Not for this recipe- the cooking time in the recipe helps make the vegetables perfectly tender without being mushy.

How do you add flavor to vegetable stew?

This recipe gets its fantastic flavor from ground Cumin, Chili powder, ground Turmeric and a little bit of salt. The chopped jalapeño gives it a nice kick and the cilantro adds the right amount of freshness.

How do you know when the stew is done?

The vegetables will be tender and the liquid will have reduced slightly.

Is this stew vegan?

While the original recipe is not vegan due to the addition of Greek yogurt, it can easily be made vegan by omitting this topping and using a vegan yogurt instead.

What is the difference between stew and soup?

Stew tends to be thicker, heartier and the vegetables are a bit larger and chunkier than a soup.

A bowl of Moroccan Chickpea Vegetarian Stew with greek yogurt and cilantro on top.

Helpful Cooking Tips:

  • Cut the veggies to uniform size- this allows them to cook more evenly.
  • Taste the veggies for tenderness after cooking. When you think the stew is done, taste the vegetables to make sure they’re tender enough. If not let it cook a few minutes longer and try again until they’re cooked to your liking.
  • Adjust seasonings before serving- Taste the stew before serving and add more seasonings if needed.
  • Prepping ahead- All veggies except the potatoes  and garlic can be chopped ahead. Garlic may be peeled ahead and then minced just before cooking but hold off on peeling and chopping potatoes as the air will oxidize them and cause them to turn brown. I typically cook my rice ahead and wash my cilantro in advance.
  • Leftovers and storage- This veggie stew recipe will last up to a week covered in the refrigerator. It reheats beautifully in the microwave or in a pan on  the stove over medium heat.
Moroccan Chickpea Vegetarian Stew In a blue pan with the left side of the image cut off.

Other delicious vegetarian recipes to try:

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A square image of Moroccan Chickpea Vegetarian Stew.

Moroccan Chickpea Stew

Jessy Freimann
Meatless Monday never looked so good! This Moroccan Chickpea Stew is a delicious and satisfying vegetarian meal. It’s deliciously hearty and ready in under 30 minutes.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main
Cuisine American, vegetarian
Servings 6 servings
Calories 102 kcal

Ingredients
  

  • 2 teaspoons olive oil
  • 1 cup diced onions
  • 1 cup diced carrots
  • 2-3 cloves of garlic minced
  • 1 jalapeno pepper minced (if you don't want it too spicy, remove the seeds)
  • 1 ½ cups diced potatoes or turnips
  • 2 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon turmeric
  • ⅛ teaspoon sea salt
  • 1 28 ounce can diced tomatoes undrained
  • 1 14 ounce can chickpeas drained and rinsed
  • 1 14 ounce can vegetable broth I've also used chicken broth with great results
  • Brown rice
  • Greek yogurt
  • Fresh cilantro chopped

Instructions
 

  • Heat the oil over medium-high heat.
  • Add onions, carrots, garlic, jalapeno and potatoes for about 6-7 minutes to soften.
  • Next add cumin, chili powder, turmeric, sea salt, diced tomatoes, chickpeas and broth to the pan. Bring the mixture to a boil.
  • Once it's boiling, reduce the heat to medium-low. Simmer for 20 minutes.
  • Serve over hot brown rice, topped with the Greek yogurt and plenty of cilantro. Serve immediately

Video

Notes

  • Cut the veggies to uniform size- this allows them to cook more evenly.
  • Taste the veggies for tenderness after cooking. When you think the stew is done, taste the vegetables to make sure they’re tender enough. If not let it cook a few minutes longer and try again until they’re cooked to your liking.
  • Adjust seasonings before serving- Taste the stew before serving and add more seasonings if needed.
  • Prepping ahead- All veggies except the potatoes  and garlic can be chopped ahead. Garlic may be peeled ahead and then minced just before cooking but hold off on peeling and chopping potatoes as the air will oxidize them and cause them to turn brown. I typically cook my rice ahead and wash my cilantro in advance.
  • Leftovers and storage- This veggie stew recipe will last up to a week covered in the refrigerator. It reheats beautifully in the microwave or in a pan on  the stove over medium heat.

Nutrition

Serving: 1.5 cupsCalories: 102kcalCarbohydrates: 16gProtein: 5gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 448mgPotassium: 388mgFiber: 5gSugar: 3gVitamin A: 303IUVitamin C: 16mgCalcium: 75mgIron: 3mg
Tried this recipe?Let us know how it was!

Easiest Chocolate Chip Cookies

· 25 Comments

There is nothing better than a freshly baked cookie and the original Toll House Cookie recipe makes the easiest chocolate chip cookies with crisp edges and a chewy center!

Chocolate chip cookies stacked with a bite in the top cookie exposing melted chocolate chips and stacked next to a glass of milk.
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Most people I know were raised on Nestle’s Toll House Cookie recipe. And while I haven’t met any big fat chewy chocolate chip cookies that I haven’t liked, I have a particular soft spot for this recipe because put simply; I feel it’s the best. 

Crispy, delicious edges with a soft and chewy center, this classic cookie recipe will blow even the best bakery style chocolate chip cookies out of the water. My family loves them so much that my mom adds them to our holiday cookie platter each year for Christmas (ps- check out some other great Christmas Cookie recipes). Here’s why this is my go-to recipe:

  • Quick and easy to make
  • Tons of options for variations
  • Great to make ahead
  • Freeze beautifully
  • Excellent texture and flavor
  • The perfect chocolate chip to cookie dough ratio
  • Nostalgia (this one is personal, I get the same level of nostalgia as I do when I eat my Grandma Rose's Sour Cream Cookies)
An overhead image of cookies scattered on parchment paper and a few rogue chocolate chips- one of the cookies has a bite taken out of it.

Ingredient information and substitutions

An overhead image of all the ingredients for these cookies.
  • Butter- I like to soften my butter to room temperature (I shared all my tips for how to soften butter in the microwave). While this may go against typical baking rules, I prefer to use salted butter when baking because I feel that bit of extra salt vastly improves the flavor.
  • Chocolate chips- The usual semi-sweet chocolate chips are just fine in this recipe, but you could always use mini chocolate chips for a slightly different texture or chocolate chunks for a richer, chocolatey bite. Both variations would be an even substitution of the same amount. I like to keep a few extra chocolate chips on the side to press into the dough balls before baking.
  • Sugars- This recipe calls for a combination of granulated and brown sugar, which I think are an excellent combo. I typically use light brown sugar, but dark brown will also work if you want a slightly deeper flavor.
  • Flour- Like most traditional baking recipes, this uses white flour. I have also made this with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour with great success. The only change I made for this as a gluten free chocolate chip cookie recipe is that I refrigerated the dough for an hour before baking.
  • Leavening- Baking soda and 2 eggs provide the right amount of leavening for soft baked chocolate chip cookies. I encourage you to use large eggs for this.
  • Flavoring- Be sure to use pure vanilla extract for the best flavor and don’t forget the salt!

How to make the quickest chocolate chip cookies

Step 1- Combine dry ingredients

Add the flour, baking soda and salt into a bowl and whisk to combine. Set aside

Butter and sugars creamed together in the bowl of a blue stand mixer

Step 2- Cream together wet ingredients

Add butter, both sugars and vanilla to a large mixing bowl and cream together for 2 minutes until lighter in color and fluffy. Add eggs one-by-one, scraping sides in between.

An image of wet ingredients of cookie dough once eggs were added in the bowl of a stand mixer.

Step 3- Add dry ingredients

Gradually add the flour mixture and mix until just combined. Scrape the sides of the bowl and bottom.

Image of cookie dough in a stand mixer bowl after dry ingredients have been mixed in.

Step 4- Add chocolate chips

Stir in the chocolate chips until evenly distributed.

Image of cookie dough in the bowl of a stand mixer after the chocolate chips have been added.

Step 5- Place dough balls on a sheet pan and bake
Place rounded tablespoons of cookie dough 2 inches apart on a lined sheet pan. Press a couple chocolate chips into the top of each dough ball (optional but definitely recommended). Bake at 375 degrees for 9-12 minutes. Keep an eye on the cookies and pull when they look almost perfectly done. As the cookies will keep baking as they cool.

Image of cookie dough balls spread out onto a lined sheet pan.

Frequently Asked Questions

Can you freeze these cookies?

Yes! They freeze beautifully and you have 2 options:

1. Freeze the cookie dough- Scoop the rounded tablespoons of dough onto a lined sheet pan so that they are close but aren’t touching. Freeze the pan and once the dough is frozen place into an airtight container or plastic zipper bag for up to 3 months and bake directly from the freezer when you’re ready (this is great if you're looking to make a single serve chocolate chip cookie or a small batch at a time). I put the frozen cookies in while the oven is preheating- this will thaw them.

2. Freeze the baked cookies- Place into an airtight container or plastic zipper bag for up to 3 months and thaw when you’re ready to eat.

Why do cookies spread and flatten?

There are many variables when it comes to baking and chemistry plays a big part in this. It’s a smart idea to make a single test cookie before adding full pans into the oven. Then you can see how that dough is performing.

Here are some reasons you may have flat cookies:

1. Dough is not cold enough- while totally optional, if you have the time it doesn’t hurt to refrigerate the dough for an hour to overnight prior to baking. 

2. Over-mixing- Be sure to only mix the dough until just combined to avoid this.

3. Expired baking soda- Yes, baking soda does expire, be sure to keep an eye on the date and change it out as needed.

4. Wrong oven temperature- every oven runs differently and keeping an oven thermometer in your oven will help prevent this.

If your test cookie spreads too much, you can add a tiny bit of flour to the dough and test again- start with ¼ cup and go from there.

Why don’t cookies spread enough?

Some of the reasons a cookie may not spread enough during baking are:

1. Too much flour- this is why you want to be as precise as possible with measuring your ingredients.

2. Dough is too cold- the opposite of the above question.

3. Wrong oven temperature- once again, an oven thermometer helps prevent this.

4. The sugars and butter weren’t creamed together long enough- don’t rush the creaming process- I will set a timer to prevent myself from rushing through it.

If the test cookie doesn’t spread enough, add a Tablespoon of water to the dough and test again.

How do I keep the cookies from going stale after I make them?

I like to put a single slice of white bread (or whatever bread I have on hand) into whatever container I’m storing the cookies in. The bread absorbs any moisture in the air around the cookies and dries out, leaving the cookies soft and delicious. Change the bread slice out every day or two.

Tips for making Chocolate Chip Cookies:

  • Respect the ratios- Baking is chemistry and ratios are everything. If you choose to make alterations, think about what items you're changing out and try to change them out with similar items.
  • Keep in mind the size of your solid add-in's- It's fun to add different things like candy, nuts, dried fruit. The possibilities are endless! Make sure that you keep in mind the size of the add-in item with relation to the size of your cookies and change them as needed.
  • Use a cookie scoop- this is one of my favorite baking tricks- the cookie scoop makes distributing the dough easier and provides uniform dough balls. For the same size cookies
  • Make the tops of the cookies prettier- I like to press 2-3 chocolate chips into each cookie dough ball before baking- this makes for a much prettier presentation when the cookies are done and who doesn’t love more chocolate?
  • Don’t put the dough balls too closely together on the pan- leave at least 2 inches between each dough ball so that they don’t spread into each other during baking.
  • Hack for perfectly round cookies- to make your cookies perfectly round, take an appropriately sized drinking glass and immediately after you pull the pan out of the oven, place the opening of the glass around each cookie and carefully move the glass around the cookie on the pan to gently make the cookie more circular. This only works immediately when the cookies come out of the oven as then will be at their most soft and malleable texture.
  • Have fun, be creative and don't stress if they don't turn out perfect- baking and cooking should be fun- relax and take any roadblocks that come up as learning experiences.
  • Leftovers and Storage- These last up to a week in an airtight container at room temperature. Place a slice of bread in there and change it every couple days to keep the cookies moist.
An image of a stack of cookies next to a glass of milk.

Some other classic cookies to try

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

Chocolate chip cookies stacked with a bite in the top cookie exposing melted chocolate chips and stacked next to a glass of milk.

Easiest Chocolate Chip Cookies

Jessy Freimann
There is nothing better than a freshly baked cookie and the original Toll House Cookie recipe makes the easiest chocolate chip cookies with crisp edges and a chewy center!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Course Dessert
Cuisine American
Servings 5 dozen
Calories 894 kcal

Equipment

Ingredients
  

  • 2 ¼ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup butter softened (2 sticks)
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups chocolate chips
  • 1 cup chopped nuts optional

Instructions
 

  • Preheat the oven to 375 degrees and line baking pans with silicone baking mats or parchment paper.
  • Whisk flour, baking soda and salt in a medium bowl and set aside.
  • In a large mixing bowl, cream together butter, granulated sugar, brown sugar and vanilla extract for two minutes until well combined. Scrape down the sides of the bowl periodically.
  • Add the eggs, one at a time, mixing in between each egg. Scrape down the sides of the bowl periodically.
  • Gradually add the dry ingredients until just combined. Scrape down the sides of the bowl periodically.
  • Stir in the chocolate chips (and nuts if you're adding them).
  • Arrange rounded Tablespoons of dough two inches apart on the lined pans.
  • Bake 9-11 minutes or until golden.
  • After couple minutes out of the oven, transfer to cooling racks.

Video

Notes

  • Respect the ratios- Baking is chemistry and ratios are everything. If you choose to make alterations, think about what items you're changing out and try to change them out with similar items.
  • Keep in mind the size of your solid add-in's- It's fun to add different things like candy, nuts, dried fruit. The possibilities are endless! Make sure that you keep in mind the size of the add-in item with relation to the size of your cookies and change them as needed.
  • Use a cookie scoop- this is one of my favorite baking tricks- the cookie scoop makes distributing the dough easier and provides uniform dough balls. For the same size cookies
  • Make the tops of the cookies prettier- I like to press 2-3 chocolate chips into each cookie dough ball before baking- this makes for a much prettier presentation when the cookies are done and who doesn’t love more chocolate?
  • Don’t put the dough balls too closely together on the pan- leave at least 2 inches between each dough ball so that they don’t spread into each other during baking.
  • Hack for perfectly round cookies- to make your cookies perfectly round, take an appropriately sized drinking glass and immediately after you pull the pan out of the oven, place the opening of the glass around each cookie and carefully move the glass around the cookie on the pan to gently make the cookie more circular. This only works immediately when the cookies come out of the oven as then will be at their most soft and malleable texture.
  • Have fun, be creative and don't stress if they don't turn out perfect- baking and cooking should be fun- relax and take any roadblocks that come up as learning experiences.
  • Leftovers and Storage- These last up to a week in an airtight container at room temperature. Place a slice of bread in there and change it every couple days to keep the cookies moist.

Nutrition

Serving: 3cookiesCalories: 894kcalCarbohydrates: 125gProtein: 13gFat: 40gSaturated Fat: 16gPolyunsaturated Fat: 12gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 80mgSodium: 765mgPotassium: 463mgFiber: 3gSugar: 74gVitamin A: 192IUVitamin C: 0.3mgCalcium: 150mgIron: 4mg
Tried this recipe?Let us know how it was!

Sautéed Garlic Asparagus

· 7 Comments

If you’re looking for a deliciously addictive side dish, you’ve got to try this Sautéed Garlic Asparagus! Fragrant minced garlic sautéed in butter and finished with fresh parsley, it’s ready in under 30 minutes.

Four sautéed asparagus spears held up on a wooden spatula in a pan.
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Why You’ll Love This Pan Fried Asparagus

One of the most popular recipes on this site is Easy Garlic Green Beans recipe - and with good reason! Those little guys use minimal ingredients and minimal work for maximum flavor and a healthy side dish that people can't seem to stop eating. So naturally I had to make a variation with fresh asparagus! This dish tastes so good it will even turn the biggest asparagus hater into a believer. It comes together quickly enough to throw together on a busy weeknight but is special enough to serve at a dinner party or on a holiday table alongside your Easter recipes or Thanksgiving recipes.  Here’s what makes this such a killer veggie side dish:

  • Ready in under 30 minutes
  • Delicious, savory flavor
  • Very few, simple ingredients
  • Great way to “wow” dinner party guests
  • Light and nutritious
  • Easy to make
An overhead image of a black sauté pan with perfectly pan seared asparagus with garlic and parsley around it.

Ingredient Information and Substitutions

  • Asparagus- this recipe works best with fresh asparagus, but if that’s not available you can use frozen asparagus. If you go with the frozen option, be sure to reduce the cooking time so that it doesn’t end up soggy and don’t worry about thawing it, just throw it into the pan frozen. I do not recommend using canned asparagus.
  • Butter- for this recipe, I like to use salted butter for added flavor. I like to mix butter with olive oil to keep the butter from scorching.
  • Garlic- plenty of minced garlic added the most savory flavor- remember that the measurement is a suggestion for this, measure with your heart. A garlic press is a great hack to avoid all the mincing. Fresh is best but pre-minced garlic from a jar will work as well. Most importantly, don’t burn the garlic- it will leave a terrible bitter flavor and you’ll want to rinse the pan and start over if it does burn.
  • Seasonings- I season with salt and pepper to taste (and always taste it to make sure it’s seasoned to your liking) and then finish with chopped fresh parsley. The fresh parsley really balances out this dish. If you have a different fresh herb you love, you can substitute with that. Some tasty options would be fresh basil, cilantro or oregano. I don’t recommend using dried herbs for this step.

How to Sauté Asparagus

Step 1: Melt fats in the pan and sauté minced garlic

Add the butter and oil to the sauté pan and melt them together over medium-high heat. Add the garlic to the pan and sauté for 1 minute, stirring often.

An image of garlic, butter and oil cooking in a skillet.

Step 2: Add asparagus and sauté until slightly softened

Add the asparagus to the pan and reduce the heat to medium. Season with salt and pepper. Sauté the asparagus and garlic until softened but still has a bit of a crunch. Be sure to stir it periodically.

An image of asparagus and garlic cooking in a skillet.

Step 3: Top with chopped parsley and serve

Sprinkle with chopped fresh parsley just before serving.

Parsley being sprinkled into a skillet of sautéed asparagus.

Frequently Asked Questions

How to choose asparagus?

Make sure the color is bright and not dull- asparagus can be green, purple or white depending on the variety. Stalks should be firm and the tops should be closed and dry. Soggy asparagus tops indicate that the asparagus is going bad.

How to store asparagus?

I like to store it in the fridge standing upright in a glass of water to keep it fresh, changing the water daily. It should last around 3-4 days doing this.

How to trim asparagus?

Hold the bottom of the asparagus spear in your hand and gently start bending it. It will naturally break in the spot where the stem becomes woodsy.

Should you soak asparagus before cooking?

I always clean my produce thoroughly before preparing it. I don’t find soaking necessary until the asparagus spears are extra dirty or gritty.

Should you peel asparagus?

That's more of a matter of personal preference. My mother inlaw prefers to peel hers every time. I only peel thicker pieces as they tend to be more fibrous.

Do you have to blanch asparagus?

For this recipe it’s not necessary, but if you prefer to blanch the asparagus, adjust the sauté time to be shorter so you don’t overcook it. Here’s how to blanch asparagus:
1. Boil a pot of water
2. Drop the trimmed asparagus spears into the water and cook for 1-2 minutes.
3. Drain and then plunge the asparagus into an ice water bath to stop the cooking. Once completely cooled, drain the asparagus.

An extreme close up of the ends and tips of skillet asparagus in a pan

Tips For Sautéed Asparagus

  • Trim the ends- Be sure to trim the woodsy ends off the asparagus.
  • Prep ingredients in advance- You can cut the asparagus in advance but try not to do it more than a day in advance for optimal freshness. While I don’t encourage mincing the garlic or chopping parsley ahead of time, you can peel the garlic cloves and wash and dry the parsley ahead of time.
  • Let the garlic cook before adding asparagus- I like to let the minced garlic sauté for a minute before I add the asparagus to the pan to take away some of the spicy, raw-garlic flavor.
  • Be sure to stir often- so the garlic doesn't burn. If it burns you'll get a terribly bitter flavor in the dish.
  • Storage and leftovers- Once cooked, store in the refrigerator in an airtight container for up to 3 days. Reheat in a frying pan over medium-high heat, stirring often.

Other great asparagus recipes to try:

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Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. And follow @thelifejolie on Instagram and TikTok!

An extreme close up of the ends and tips of skillet asparagus in a pan

Sautéed Asparagus with Garlic

Jessy Freimann
If you’re looking for a deliciously addictive side dish, you’ve got to try this Sautéed Asparagus with garlic recipe! Fragrant minced garlic and asparagus are sautéed in butter and finished with fresh parsley, it’s ready in under 30 minutes.
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 108 kcal

Equipment

Ingredients
  

  • 1 Tablespoon olive oil
  • 2 Tablespoons salted butter
  • 3-5 cloves garlic, minced or pressed
  • 1 bunch asparagus, cleaned and trimmed
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 2-3 Tablespoons fresh parsley, chopped

Instructions
 

  • Heat oil and melt butter in a large saute pan over medium high heat.
  • Add garlic and sauté for 1 minute, stirring often.
  • Add asparagus and reduce heat to medium. Season to taste with salt and pepper.
  • Sauté for 10-15 minutes stirring periodically until the asparagus softens but isn't soggy (cooking times will vary based on the thickness of the asparagus).
  • Taste and adjust seasonings as needed. Top with chopped parsley and serve immediately.

Notes

  • Trim the ends- Be sure to trim the woodsy ends off the asparagus.
  • Prep ingredients in advance- You can cut the asparagus in advance but try not to do it more than a day in advance for optimal freshness. While I don’t encourage mincing the garlic or chopping parsley ahead of time, you can peel the garlic cloves and wash and dry the parsley ahead of time.
  • Let the garlic cook before adding asparagus- I like to let the minced garlic sauté for a minute before I add the asparagus to the pan to take away some of the spicy, raw-garlic flavor.
  • Be sure to stir often- so the garlic doesn't burn. If it burns you'll get a terribly bitter flavor in the dish.
  • Storage and leftovers- Once cooked, store in the refrigerator in an airtight container for up to 3 days. Reheat in a frying pan over medium-high heat, stirring often.

Nutrition

Serving: 0.5cupCalories: 108kcalCarbohydrates: 5gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 15mgSodium: 49mgPotassium: 249mgFiber: 2gSugar: 2gVitamin A: 1194IUVitamin C: 10mgCalcium: 36mgIron: 3mg
Tried this recipe?Let us know how it was!

Fall Apart Slow Cooker Pork Chops

· 62 Comments

Say goodbye to dry and tough pork chops: these fall apart slow cooker pork chops are the ultimate fall-apart tender comfort food. With just 3 main ingredients, this easy dinner will be your new go-to dump dinner for busy weeknights!

Crock pot pork chops and gravy on a white plate with mashed potatoes and broccoli in the background.
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Why You’ll Love Smothered Crock Pot Pork Chops:

This 3 ingredient crock pot pork chops recipe is one I’ve been making for a while. You throw a few ingredients into the crock pot (or instant pot!) and let it do the rest of the work for you. And the results are fall-apart-tender pork chops with a stick-to-your bones gravy that the whole family will go nuts for- just like mine does! Here’s what I love about this cozy dinner:

  • There are really only 3 main ingredients
  • It’s SO easy to make
  • Dump-and-go recipe
  • Perfect to make ahead and freeze 
  • It cooks all day in the slow cooker
  • Meat so tender, it falls apart
A close up image of gravy and pork chops in the crock pot.

Ingredient Information And Substitutions

  • Pork Chops- I typically use boneless pork chops for this, but bone-in pork chops work really well too.
  • Onion Soup Mix- I use a Lipton Onion Soup packet for this recipe- it’s packed with savory and delicious flavor.
  • Low-Sodium Broth- I typically use beef broth for added richness of flavor, but I’ve made this many times with low-sodium chicken broth as well and it’s been just as delicious. The big thing is make sure you use a low sodium broth, because the onion soup mix is pretty salty to begin with, so the low sodium-broth balances it all out. If you accidentally buy full sodium broth, just add ½-¾ cup of water to the broth before adding it to your crock pot.
  • Optional add-in-  While this is not a requirement, I love to thicken the broth with a slurry of equal parts cornstarch and water to make a gravy. I will typically strain the juices first, but you don’t have to.
A close up image of a smothered pork chop and gravy on mashed potatoes.

How To Make Crock Pot Smothered Pork Chops

Step 1- Place the pork chops into the pot.

Place all pork chops into the bottom of the pot. Note: In this photo, I had halved pork chops in this recipe- there would normally be 4 chops.

Two boneless pork chops in a crockpot.

Step 2- Sprinkle with onion soup mix.

Sprinkle the packet of onion soup mix evenly over all the pork chops.

Boneless pork chops in a slow cooker with onion soup mix sprinkled over them.

Step 3- Pour broth into the pot.

Pour the broth evenly over the pork chops.

Broth being poured over pork chops in a crockpot.

Step 4- Cover and cook.

Cover the slow cooker and cook on low heat for 8 hours.

Pork chops in a slow cooker with the cover on it.

Frequently Asked Questions

What is the secret to making tender pork chops?

The key is to cook them low and slow. The combination of the low heat and long cooking time helps the meat break down and get super tender. If you pull them too early, they will be tough.

Do I need to add liquid to slow cooker pork?

This recipe needs the liquid to help keep the pork chops tender.

Can I make this recipe with frozen pork chops?

Yes you can! While I wouldn’t recommend putting a larger cut of meat into the slow cooker frozen solid, individual-size pork chops in a crock pot work great! You do not need to change anything about the recipe.

Do you brown pork before putting in crockpot?

Nope! There’s no need, just throw the ingredients into the pot and let the slow cooker do the rest!

Should I salt and pepper the pork chops?

No- the onion soup mix has plenty of seasoning, so adding additional salt and pepper will make it too salty.

Should pork be cooked on high or low in slow cooker?

This recipe will work for 8 hours on low or 6 hours on high. Both results are delicious but I find the low to be slightly more tender.

Can I make this in the Instant Pot?

You definitely can! Follow the same directions and then cook on manual high pressure for 20 minutes. Do a 15 minute natural pressure release and then serve.

A fork with a fall apart tender bite of pork on it.

Tips For Making Pork Chops In The Crockpot:

  • Be sure to use low sodium broth- the onion soup seasoning has a good amount of sodium and I’ve found that using the full sodium broth makes it a bit too salty.
  • You don’t even have to stir the ingredients when you place them in the pot- just place the pork chops in, sprinkle with onion soup seasoning and pour the broth over the top of it all and cover the pot!
  • How to make gravy from pork chops- This is optional but delicious. Just before serving, strain the juices and thicken over medium heat with a slurry of equal parts water and cornstarch (start with a tablespoon or two of both and start small).This will make a delicious gravy!
  • What to serve with crock pot pork chops and gravy- I love it with mashed potatoes and roasted broccoli.
  • Leftovers and Storage- Leftovers last for up to 4 days covered in the refrigerator. They reheat beautifully in the microwave in individual servings.
An image of a smothered pork pon a plate with the meat in the front shredded up.

Other Delicious Pork Chop Recipes To Try

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

Crock pot pork chops and gravy on a white plate with mashed potatoes and broccoli in the background.

Fall Apart Slow Cooker Pork Chops

Jessy Freimann
Say goodbye to dry and tough pork chops: these fall apart slow cooker pork chops are the ultimate fall-apart tender comfort food. With just 3 main ingredients, this easy dinner will be your new go-to dump dinner for busy weeknights!
4.98 from 71 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Course Main Course
Cuisine American
Servings 4 pork chops
Calories 15 kcal

Equipment

Ingredients
  

  • 4 regular-thick cut Boneless pork chops (not thin cut) bone-in also works
  • 2 cups low sodium chicken or beef broth
  • 1 packet onion soup seasoning (I used Lipton brand)
  • 2-3 Tablespoons cornstarch optional
  • 2-3 Tablespoons water optional

Instructions
 

Slow Cooker Instructions

  • Place pork chops, broth and onion soup seasoning into slow cooker pot (or a zipper bag and freeze).
  • Cover and cook for around 8 hours on low.
  • Optional: Just before serving, strain juices and heat over medium in a small pan. Whisk equal parts corn starch and water together to form a slurry and slowly mix into the juices to thicken into a gravy. Serve immediately.

Instant Pot Instructions

  • Place pork chops, broth and onion soup seasoning into slow cooker pot (or a zipper bag and freeze).
  • Cover with the gasket set to sealing. Set the instant pot to high pressure for 20 minutes.
  • Once the cooking time is up, do a 15 minute natural release and then remove the cover.
  • Turn off the instant pot and turn it to the saute setting.
  • Optional: Whisk together the corn starch and water and pour into the pot. Stir to combine and simmer for a couple minutes until thickened. Serve immediately.

Video

Notes

  • Be sure to use low sodium broth- the onion soup seasoning has a good amount of sodium and I’ve found that using the full sodium broth makes it a bit too salty.
  • You don’t even have to stir the ingredients when you place them in the pot- just place the pork chops in, sprinkle with onion soup seasoning and pour the broth over the top of it all and cover the pot!
  • How to make gravy from pork chops- This is optional but delicious. Just before serving, strain the juices and thicken over medium heat with a slurry of equal parts water and cornstarch (start with a tablespoon or two of both and start small).This will make a delicious gravy!
  • What to serve with crock pot pork chops and gravy- I love it with mashed potatoes and roasted broccoli.
  • Leftovers and Storage- Leftovers last for up to 4 days covered in the refrigerator. They reheat beautifully in the microwave in individual servings.

Nutrition

Serving: 1pork chopCalories: 15kcalCarbohydrates: 4gProtein: 0.01gFat: 0.003gSodium: 1mgPotassium: 0.1mgFiber: 0.04gCalcium: 0.3mgIron: 0.02mg
Tried this recipe?Let us know how it was!

Roasted Spatchcock Glazed Turkey with Bourbon

· Leave a Comment

Roasted Spatchcock Glazed Turkey a tender and juicy Thanksgiving turkey that cooks quicker than a whole turkey. Made with a sweet and savory bourbon brown sugar glaze, this one is a total keeper!

An overhead image of sliced turkey on a platter surrounded by fresh herbs in the middle of a Thanksgiving table.
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Why You'll Love This Bourbon Turkey

Thanksgiving Turkey is one of my very favorite things to make. There's nothing better than that delicious smell wafting through my home. Make your bird even more wonderful with a brown sugar and bourbon turkey glaze so that you can enjoy the most perfectly crispy skin with all the flavors to kick this classic oven roasted turkey up a notch. I love this because it:

  • is quick and easy to make
  • has minimal ingredients
  • comes out evenly cooked and juicy
  • has epic flavor
  • ends up with crispy skin on the outside and tender meat on the inside
A close up image of sliced turkey breast.

Helpful Ingredient Information

  • Turkey- While you can use any size turkey you'd like, I wrote this recipe for a 12-14 pound whole turkey that has been spatchcocked.
  • Glaze- Since the alcohol cooks off, there's no need to use super high-end bourbon, just choose one that's good enough to drink. I used light brown sugar for this recipe. You can also use dark if you prefer, it'll just give it a deeper caramelized flavor. And I know soy sauce sounds like a strange addition, but trust me, it really boosts the umami factor in the best way possible.
  • Compound butter- I always use salted butter for this- a bit of brown sugar and fresh thyme add a tasty and traditional flavor combo.

How to Make Bourbon Glazed Turkey

Step 1- Make the compound butter

Use a food processor to process al compound butter ingredients until evenly combined.

A food processor with the compound butter ingredients in it.

Step 2- Prep the turkey and pan

Prep the pan by giving it a light coating of cooking spray. Spread some chunks of onions, smashed garlic and a few sprigs of fresh thyme on the bottom and add water and a little bourbon. Top this with a cooking spray-coated roasting rack.

Rub ⅔ of your compound butter under the skin of the turkey and the remaining ⅓ onto the outside of the turkey on all sides. Place the turkey breast-side-up onto the roasting rake of the pan. Place the turkey into a preheated oven.

An image of the prepared roasting pan with vegetables at the bottom and a rack.
Hands rubbing butter on a raw turkey.

Step 3- Make the brown sugar glaze

Combine all glaze ingredients except for the butter in a small saucepan over medium high heat. Bring to a boil and reduce slightly to a light boil for 10 minutes. Remove from heat and stir in butter until melted. Set aside- this will thicken as it sits.

A sauce pan full of boiling glaze.

Step 4- Glaze the turkey

When the turkey reaches an internal temperature of 130 degrees, brush glaze over the entire turkey. Do this every 8-10 minutes until the turkey is fully cooked.

A hand brushing glaze onto a turkey.

Step 5- Rest the turkey and carve

When the internal temperature reaches 160 degrees, remove from the oven and rest for 25-30 minutes. During this time you will combine the pan drippings with turkey broth and thicken with a roux to make gravy. Then carve and serve!

Hands carving a turkey.

Frequently Asked Questions

Should I brine my turkey?

That's a matter of personal preference, but I don't bother brining a spatchcocked turkey because it already comes out really juicy since it cooks more evenly.

Why spatchcock a turkey?

Because the turkey cooks faster and more evenly resulting in a more tender juicy turkey and less chance of overcooking. It's so easy to do that I wrote an entire post on how to spatchcock a turkey.

How do I know my turkey is cooked?

The safe temperature for consuming poultry is 165 degrees. I remove from the oven at 160 degrees, rest for 25-30 minutes (during which time the temperature will rise to 165) and carve for a perfectly cooked turkey.

Do I have to use alcohol for this recipe?

I'll often give alcohol substitutions for most of my recipes that use it, but for this particular recipe the bourbon is a central part of it. For that reason, I wouldn't encourage you to make this without alcohol. I do have some other awesome spatchcock turkey recipes like Apple Cider Glazed Turkey and Lemon Herb Roast Turkey.

A plate of sliced turkey with mashed potatoes, Brussels sprouts and cranberry sauce.

Tips For This Turkey Recipe

  • Make sure you rest your turkey for 1 hour prior to roasting to bring it closer to room temperature for even cooking.
  • Don't worry about serving bourbon to those who are too young to drink. The alcohol burns off as it cooks. If you don't want to use bourbon, you can always substitute with turkey or chicken broth.
  • The cooking time for the turkey will vary based on the exact size of the bird and your oven. Mine took around 90 minutes, but go by temperature not time.
  • Where to insert the thermometer probe- for this recipe we'll insert it into the thickest part of the breast, making sure not to hit the bone. Typically, people insert the probe into the thickest part of the thigh when making a whole bird because when you leave a turkey whole, the breast cooks quicker. But because the bird is spatchcocked and lays flat for this recipe, it cooks more evenly and the breast is the thickest part overall.
  • Check the turkey periodically while it's in the oven to make sure it's not browning too quickly. If some spots are browning too quickly, cover those spots with foil until it comes time to glaze.
  • To make a turkey gravy- make a roux by melting 5 Tablespoons butter and whisking in 5 Tablespoons of flour. Whisk together and cook for 2-3 minutes. Add 1 quart of turkey broth along with pan drippings and cook over medium heat until thick.
  • Don't skip the 30 minutes of resting time before carving- this allows the juices to redistribute within the turkey, resulting in nice, juicy meat.
  • Don't throw out the bones and carcass, you can add them to a pot and cover with water- add vegetables and the herbs of your choice and after an hour you'll have a great broth for making turkey soup.
  • Storage- These leftovers will last up to 5 days covered in the refrigerator.
  • Leftovers- Some of my favorite recipes for leftover turkey include: Turkey Tetrazzini, Turkey and Wild Rice Soup, Shepherd's Pie and Tostadas. But honestly, most recipes that call for cooked chicken can be made with cooked turkey.
A serving platter of cut up cooked turkey with side dishes around it.

Other recipes featuring turkey

Hosting Thanksgiving?

Discover the secret to hosting Thanksgiving without all the stress! Prepsgiving is your FREE guide to making a delicious Thanksgiving feast the easy way.

An overhead image of sliced turkey on a platter surrounded by fresh herbs in the middle of a Thanksgiving table.

Be sure to rate this recipe after you make it!

An overhead image of sliced turkey on a platter surrounded by fresh herbs in the middle of a Thanksgiving table.

Roasted Spatchcock Glazed Turkey with Bourbon

Jessy Freimann
Roasted Spatchcock Glazed Turkey a tender and juicy Thanksgiving turkey that cooks quicker than a whole turkey. Made with a sweet and savory bourbon brown sugar glaze, this one is a total keeper!
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting time 1 hour 30 minutes
Total Time 3 hours 20 minutes
Course dinner, Entree, Main, Main Course, Main dish
Cuisine American
Servings 10 servings
Calories 339 kcal

Equipment

Ingredients
  

Compound butter ingredients

  • 1 cup salted butter, room temperature (2 sticks)
  • 3 Tablespoons light brown sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 3 Tablespoons roughly chopped fresh thyme

Turkey ingredients

  • 1 12-14 pound spatchcocked whole turkey, neck and gizzards removed (you can use these and the backbone to make stock)
  • 2 Tablespoons olive oil
  • 2 large onions, cut into chunks
  • 4-6 whole cloves garlic, peeled and smashed
  • 4-5 sprigs fresh thyme
  • ½ cup bourbon
  • 1 ½ cups water
  • 1 large pinch Kosher salt
  • 1 large pinch ground black pepper
  • Cooking spray

Glaze ingredients

  • ⅔ cup light brown sugar
  • ¼ cup water
  • ½ cup bourbon
  • ¼ cup soy sauce
  • 1 teaspoon garlic powder
  • 2 Tablespoons salted butter

Instructions
 

Prepare roasting pan

  • Remove turkey from the refrigerator 1 hour prior to cooking to bring to room temperature.
  • Drizzle oil onto the bottom of the pan. Place onions, garlic, thyme sprigs, water and bourbon into the bottom of the pan. Sprinkle a large pinch of salt and pepper onto the vegetables.
  • Place rack into the pan and spray with cooking spray.
  • Preheat the oven to 425 degrees.

Make the compound butter and prepare turkey

  • Combine all compound butter ingredients in the food processor and pulse to combine, scraping down the sides as you go. Store until
  • Use your hands to go under the turkey skin and gently separate the skin from the meat over the breasts and legs.
  • Rub ¾ of the compound butter under the skin onto the breast and leg meat. Rub remaining compound butter onto the outside of the turkey on both sides.
  • Place the turkey into the prepared roasting pan onto the rack, breast-side up. Gently tuck the wing tips under the turkey breasts so they don't burn.
  • Place an instant read thermometer into the thickest part of the breast making sure you don't touch the bone (if you have a duel thermometer, stick the other into the thickest part of the thigh, being careful not to touch the bone).
  • Roast, checking the bird every 30 minutes to make sure the skin doesn't burn- if it's getting too dark, cover that part with foil until it's time to glaze. If the water in the pan if getting too low, add an additional cup, but only if needed.

Make the glaze

  • Once you've put the turkey into the oven, place all glaze ingredients EXCEPT for the butter into a small sauce pan and bring to a boil over medium high heat.
  • Once boiling reduce heat slightly to medium (so it continues to boil without boiling over) and continue boiling for 10 minutes, whisking periodically
  • Remove pan from heat and whisk in butter until melted. Set aside, it will thicken slightly as it sits.
  • Once the turkey breast temperature reaches 130 degrees, take a brush and glaze all over the turkey skin every 8-10 minutes until the turkey breast reaches an internal temperature of 161 degrees.Rem
  • Remove turkey from oven and place onto a large cutting board. Rest for 25-20 minutes.
  • While the turkey rests strain turkey drippings to add to your gravy (this is optional but highly encouraged).
  • Once rested, carve turkey and serve immediately.

Notes

  • Make sure you rest your turkey for 1 hour prior to roasting to bring it closer to room temperature for even cooking.
  • Don't worry about serving bourbon to those who are too young to drink. The alcohol burns off as it cooks. If you don't want to use bourbon, you can always substitute with turkey or chicken broth.
  • The cooking time for the turkey will vary based on the exact size of the bird and your oven. Mine took around 90 minutes, but go by temperature not time.
  • Where to insert the thermometer probe- for this recipe we'll insert it into the thickest part of the breast, making sure not to hit the bone. Typically, people insert the probe into the thickest part of the thigh when making a whole bird because when you leave a turkey whole, the breast cooks quicker. But because the bird is spatchcocked and lays flat for this recipe, it cooks more evenly and the breast is the thickest part overall.
  • Check the turkey periodically while it's in the oven to make sure it's not browning too quickly. If some spots are browning too quickly, cover those spots with foil until it comes time to glaze.
  • To make a turkey gravy- make a roux by melting 5 Tablespoons butter and whisking in 5 Tablespoons of flour. Whisk together and cook for 2-3 minutes. Add 1 quart of turkey broth along with pan drippings and cook over medium heat until thick.
  • Don't skip the 30 minutes of resting time before carving- this allows the juices to redistribute within the turkey, resulting in nice, juicy meat.
  • Don't throw out the bones and carcass, you can add them to a pot and cover with water- add vegetables and the herbs of your choice and after an hour you'll have a great broth for making turkey soup.

Nutrition

Serving: 1cupCalories: 339kcalCarbohydrates: 19gProtein: 1gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 55mgSodium: 732mgPotassium: 56mgFiber: 0.2gSugar: 18gVitamin A: 657IUVitamin C: 1mgCalcium: 27mgIron: 0.4mg
Tried this recipe?Let us know how it was!

Asian Cucumber Salad

· 8 Comments

This Asian Cucumber Salad Recipe is a simple 20 minute side dish. With a spicy kick from the crushed red pepper flakes, you've got a simple salad that's sure to please!

A bowl of cucumber salad with a blow towel and red onions behind it.
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Why You'll Love This Salad

Everyone in our home seriously loves cucumbers! They're light, refreshing and have a delicious crunch that none of us can resist. This recipe makes the perfect topping for my Thai Lettuce Wraps recipe. Here's what I love about it:

  • 10 minutes from start to finish
  • Easy ingredients
  • Fresh flavors
  • Great for potlucks and parties
  • Crowdpleaser

Ingredients for this salad:

The ingredients for Asian cucumber salad in a flat lay on a marble background
  • Cucumbers: You can really use whatever type of cucumber you prefer but I like to use english cucumbers because they have minimal seeds. If you use a variety with lots of seeds, use a spoon to gently scoop them out.
  • Onion: I prefer red onion for this recipe, as it's full of great flavor. If raw onion flavor is too much for you, it's easy to tone down the flavor by soaking your sliced onion in very cold water for 10-15 minutes and then draining well before adding to the salad.
  • Dressing: This simple dressing is a flavorful combo of rice vinegar, sesame oil, kosher salt, crushed red pepper and granulated sugar.
  • Sesame seeds: A good tip to bring out the flavor of the sesames seeds is to toast them over medium heat in a small frying pan. No need to add oil or anything, just keep an eye on them and stir often so they don't burn. You'll know they're ready because they'll be very fragrant. You can also purchase them roasted like I did.

How To Make This Salad

Step 1: Combine ingredients

Mix together the onions and cucumbers in a large bowl. Sprinkle with salt and red pepper flakes.

Salad utensils tossing cucumber salad ingredients in a mixing bowl

Step 2: Prepare dressing

In a small bowl or measuring cup, combine the oil, vinegar and sugar together. Mix well.

Dressing being poured over cucumber salad in a mixing bowl.

Step 3: Add dressing and chill

Pour the homemade dressing over the spicy cucumber salad and toss. Sprinkle with sesame seeds. Place in the fridge and chill or serve right away. Enjoy!

A zoomed in image of the cucumber and onions in the salad with red pepper flakes and sesame seeds sprinkled on.

Frequently Asked Questions

How long does cucumber vinegar salad last?

This asian cucumber salad will last around 3 days for optimal texture.

Should you peel the cucumbers for this recipe?

While you don't have to, I prefer the cucumbers, peeled in the cucumber vinegar salad recipe. Feel free to try it a both ways to see what you like best.

How do you cut cucumbers for this recipe?

Cut the cucumber down the middle length-wise. Use a spoon to scoop out any seeds. Then turn the flat side down and cut into thin slices.
It's important to cut the cucumbers evenly so it's easier to eat the cucumber asian salad. Plus, it gives a better presentation when serving to guests.

What goes well with this?

A few great recipes to round out and complete this meal would be Tropical Pineapple Chicken, Blistered Shishito Peppers and Thai Lettuce Wraps.

Tips for Making This

  • Peel the cucumbers and gently scoop out any seeds before slicing. I like to slice my cucumbers on the thinner side.
  • I also like to slice my red onions a thinly as possible, almost shaving them. They will add fantastic flavor to the salad without being overwhelming.
  • The amount of crushed red pepper I use gives a nice spicy kick without being overwhelming. Feel free to add more or less to your taste.
  • Be sure to taste before serving and adjust the seasonings accordingly.
  • Another great way to use this recipe is as a tasty condiment. It would add a delicious crunch to any sandwich, like my Easy Banh Mi.
  • Leftovers and storage: This will last for around 3 days covered in the refrigerator.
A spoon holding up a scoop of cucumber salad with the bowl of it in the background.

Other great recipes featuring cucumbers:

If you try this recipe, please rate it in the comment section below and be sure to tag @thelifejolie on Instagram and share a photo of it!

A spoon holding up a scoop of cucumber salad

Asian Cucumber Salad Recipe

Jessy Freimann
This Asian Cucumber Salad Recipe is a simple side 20 minute dish. With a spicy kick from the crushed red pepper flakes, you've got a simple salad that's sure to please!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine Asian
Servings 4 servings
Calories 49 kcal

Equipment

Ingredients
  

  • 3 ½ cups cucumbers, peeled, seeds scooped out and sliced thin
  • 1 cup red onion sliced thin
  • ¾ teaspoon kosher salt
  • 1 teaspoon crushed red pepper flakes,
  • 1 teaspoon sesame oil
  • ¼ cup rice vinegar
  • 2 teaspoons granulated sugar
  • Sesame seeds, for garnish

Instructions
 

  • Place cucumbers and onions into a large bowl.
  • Season with salt and crushed red pepper.
  • In a small bowl whisk together oil, vinegar and granulated sugar until well combined.
  • Pour dressing over salad and toss well until fully coated.
  • Refrigerate or serve immediately with a sprinkle of sesame seeds.

Notes

  • The amount of crushed red pepper I use gives a nice spicy kick without being overwhelming. Feel free to add more or less to your taste.
  • Be sure to taste before serving and adjust the seasonings accordingly.
  • Leftovers and storage: This will last for around 3 days covered in the refrigerator.

Nutrition

Serving: 1servingCalories: 49kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gSodium: 440mgPotassium: 217mgFiber: 1gSugar: 5gVitamin A: 85IUVitamin C: 7mgCalcium: 27mgIron: 0.3mg
Tried this recipe?Let us know how it was!

Lemon Parfait Cups Dessert

· 4 Comments

This Lemon Parfait Cups Dessert features layers of sweet shortbread cookies, whipped topping, and tangy lemon pie filling. If you're looking for a quick and easy no-bake dessert parfait that's ready in under 30 minutes, look no further!

A straight-on image of 3 lemon parfait cups with the center one in the front.

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Why You'll Love These Parfait Cups

Sometimes, ya just don't feel like baking (the horror!). But seriously, have you ever had those dinner parties where you're busting your butt to get a killer meal together, and then you remember you have to make a killer dessert to go with the killer meal. Whoops.

But you guys, I've got you. Parfait cups to the rescue.

Think about it. Creamy. Lemon-y. With delightfully crispy bits of cookie. And you don't even have to turn on your oven! And really, who doesn't love getting their own, individual-size dessert parfait? With this lemon parfait dessert, you can wow your guests the easy way because they're:

  • Quick & easy
  • Bursting with lemon flavor
  • No-bake parfait recipe
  • Classy party dessert
  • Kid-friendly
  • Crowdpleaser
Zoomed in layers of the side of a lemon parfait.

Ingredients for parfaits

An image of the ingredients for the lemon parfait cups.
  • Shortbread Cookies- You can always make your own shortbread cookies (I like these Shortbread Cookies) but as my gal Ina says- store-bought is fine!
  • Lemon Pie Filling- I find this among the canned fruit pie fillings in the baking aisle in my grocery store.
  • Whipped topping- You can totally whip your own heavy cream if you prefer, but I like to thaw frozen whipped topping for convenience.

How To Make Lemon Parfait

Step 1: Add cookies

Add 5 crumbled cookies to each of the parfait cups.

Image of hands crumbling cookies into clear glass

Step 2: Add lemon pie filling

Then add a layer of lemon pie filling using a spatula to even it out on the sides.

Image of hands spooning pie filling into clear glass

Step 3: Add whipped topping and repeat the process to fill the cup

Add a layer of whipped topping, again using a spatula to even it out on the sides. Repeat this process until you reach the top of the parfaits.

Image of hands spooning whipped topping into clear glass

Step 4: Garnish and serve

Place one whole shortbread cookie atop each cup and serve the dessert parfait right away. Or refrigerate and serve later. Enjoy!

Image of hands placing a cookie atop a parfait

Frequently asked questions

What is a parfait?

A dessert parfait is a layered recipe in a clear glass. It was originally made with frozen custard but I'm giving it my own twist. Some people also call this dessert a Trifle, but I always think of a Trifle as a layered dessert in a giant bowl.
These parfaits are layered beautifully and are in individual servings, so they are great for entertaining.

How healthy is a parfait?

While a parfait can be healthy, this recipe is not healthy. It's a parfait dessert.

Is a parfait a breakfast food?


It can be, particularly if made with yogurt, granola, and fruit. In this case, these are dessert parfaits.

A close up top angle image of a lemon parfait cup.

Tips for making this Dessert Parfait recipe

  • Make it pretty! The key to making these look pretty is to carefully place each layer around the outside of the cup and then fill in the middle of the layer.
  • Clear cups are best. You can use any clear cup you have. Just remember, ingredient amounts may vary based on the size of the cups. Mine were rather large stemless wine glasses so I wrote the recipe for four, but you can always do more or less.
  • Crumble the cookies. I like to crumble the cookies into little chunks that are just a bit smaller than bite-size.
  • These are best served within a few hours of making. To prevent soggy cookies, serve these right away. You can absolutely make them ahead, but your cookies will soften up (which isn't necessarily a bad thing.
  • Leftovers and Storage: These will last up to 3 days in the refrigerator.

A straight-on image of 3 lemon parfaits.

Other Lemon Desserts to Try...

Be sure to rate this recipe after you've tried it!

A straight-on image of 3 lemon parfait cups with the center one in the front.

Lemon Parfait Dessert

Jessy Freimann
If you're looking for a quick and easy no-bake dessert, look no further! This Lemon Parfait Dessert will be your new go-to no-bake sweet treat that's ready in under 30 minutes!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 4 cups
Calories 255 kcal

Equipment

Ingredients
  

  • 64 shortbread cookies, crumbled (around 2 large packages)
  • 16 ounces whipped topping
  • 2 15 ounce cans lemon pie filling

Instructions
 

  • In each cup start with 5 crumbled cookies.
  • Next top with an even layer of ¼ cup lemon pie filling.
  • Add an even layer of ¼ cup whipped topping.
  • Top with a layer of 5 crumbled cookies.
  • Next top with an even layer of ¼ cup lemon pie filling.
  • Add an even layer of ¼ cup whipped topping.
  • Top with a layer of 5 crumbled cookies.
  • Now top with an even layer of ¼ cup lemon pie filling.
  • Top with an even layer of ¼ cup whipped topping.
  • Finish each cup with a whole shortbread cookie. Serve immediately or refrigerate until serving.

Notes

  • Ingredient amounts may vary based on the size of your glasses.
  • These are best served within a few hours of making. To prevent soggy cookies, serve these right away. You can absolutely make them ahead, but your cookies will soften up (which isn't necessarily a bad thing.
  • Leftovers and Storage: These will last up to 3 days in the refrigerator.

Nutrition

Serving: 1cupCalories: 255kcalCarbohydrates: 27gProtein: 3gFat: 15gSaturated Fat: 13gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 83mgPotassium: 115mgSugar: 27gVitamin A: 84IUCalcium: 81mgIron: 0.1mg
Tried this recipe?Let us know how it was!

Coffee Snickerdoodle Cookies

· 14 Comments

This Coffee Snickerdoodle Cookies recipe is a delicious and easy twist on traditional Snickerdoodle cookies. Soft and chewy with the spicy-sweet flavors of cinnamon and sugar with the zing of coffee, these are a delicious addition to any holiday cookie platter and simple enough to make without needing a special occasion!

Try these other awesome cookie recipes: Chocolate Crinkles, Slice and Bake Cookies and Sour Cream Cookies.

snickerdoodle cookie in a pile of other snickerdoodle cookies on a white platter.
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Coffee Snickerdoodle Recipe

Snickerdoodles have been a long-time favorite of mine. Something about the chewy, cinnamon-sugary flavor gets me every single time and I cannot get enough. I have fond memories of enjoying many of these throughout my childhood with a cold glass of milk. They were an often available dessert and always a welcome surprise in my lunch box.

And now here I am. A grown woman who still loves a good Snickerdoodle, though I can't say the same about milk (not my fav). But I am happy to trade milk for coffee. Call it a perk of being an adult. I mean, although Adulting comes with freedom, it also comes with lame things like paying bills and being responsible. So I think we kind of deserve coffee, right?

So one day, over my morning coffee, I was pondering life and I got to thinking, wouldn't it be lovely if Snickerdoodles got a little adult twist? And since I couldn't bring myself to add wine to my Snickerdoodle cookie recipe (I know guys. I love wine too but I gotta draw the line somewhere!) coffee seemed like an excellent addition. Boy was I right! They have that deliciously spicy-sweet flavor from the cinnamon and sugar but with zing of the coffee to give it a more sophisticated flavor.

An overhead image of a square plate of snickerdoodle cookies next to a green towel and a cup of coffee.

Tips for making this coffee snickerdoodle recipe

  • I opted for instant coffee because it seemed a little easier to control- Feel free to tinker with the amount that you use. The people who tasted mine gave a wide range of opinions based on how strong they like their coffee flavor. Two-three tablespoons was just the right amount for me.
  • Mine sometimes flatten a bit- to prevent this you can chill your dough for an hour to overnight.
  • Line your pans for easier clean up!

Helpful Ingredient Information

  • Coffee: For this I used instant coffee- instant espresso works as well, it's just stronger. Speaking of the type of coffee, I went with decaffeinated. I love me a little caffeine here and there but with two little gals who love tasting all my confections, I felt it best keep these sans caffeine. If you'd prefer to have more of a jolt in yours, by all means have at it and go with regular instant coffee!
  • Fat: My fat of choice for this is butter. Soften it a bit for easiest mixing.
  • Don't forget: Cream of tarter! This not only acts a a leavener but it adds the slightly tangy flavor that is unique to snickerdoodles.
A cookie broken in half with one half stacked on top of the other revealing the inside of the cookie with a plate of cookies behind it.
  • Can I freeze these? Yes, kist be sure to cool completely after baking and wrap them well.
  • How long do these last? They last for a week in an airtight container at room temperature. Place a slice of bread in the container to help them maintain the chewy texture.
  • What is the difference between a Snickerdoodle and a sugar cookie? Snickerdoodles generally include cream of tartar as an ingredient.
  • Do I need cream of tartar for snickerdoodles? I say yes. That said, I’ve heard you can remove both cream of tartar and baking soda and replace them with 2 teaspoons of baking powder, but since I’ve never personally tried this, I can’t guarantee how they will turn out.
  • Will kids like these cookies? My kids think they’re awesome and I agree!
Cookies piled on a square plate with coffee and a green towel in the background.

Helpful tools:

  1. Measuring cups
  2. Measuring spoons
  3. Mixing bowl
  4. Spatula
  5. Stand mixer or Hand mixer
  6. Sheet pan
  7. Silpat

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

A close up image focusing on a snickerdoodle cookie in a pile of other snickerdoodle cookies.

Coffee Snickerdoodle Cookies

Jessy Freimann
This Coffee Snickerdoodles recipe is a delicious and easy twist on traditional Snickerdoodle cookies. Soft and chewy with the spicy-sweet flavors of cinnamon and sugar with the zing of coffee, these are a delicious addition to any holiday cookie platter and simple enough to make without needing a special occasion!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 72 cookies
Calories 59 kcal

Equipment

Ingredients
  

  • 1 cup salted butter, softened (2 sticks)
  • 1 ½ cups granulated sugar, + 2 Tablespoons, divided
  • 2 large eggs
  • 2 ¾ cups all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 2 Tablespoons instant coffee (this is subtle. if you want a stronger coffee flavor, add an additional Tablespoon)
  • 2 teaspoons ground cinnamon

Instructions
 

  • Preheat the oven to 400 degrees F and line a sheet pan with parchment or a silicone baking mat. Set aside.
  • In a large bowl cream together butter, 1 ½ cups sugar and eggs until well combined.
  • In another bowl whisk together flour, cream of tartar, baking soda, salt and instant coffee.
  • Add the dry ingredients to the wet ingredients and stir to combine.
  • In a small bowl combine remaining sugar and cinnamon and mix them well. Chill for at least an hour to overnight.
  • Roll the dough into 1 inch bowls and roll them in the cinnamon sugar mixture to cover them so that they're lightly coated.
  • Bake on the lined pan for 8-10 minutes. Serve warm or cooled.

Notes

These can be stored on your kitchen counter in an airtight container. I like to add a slice of bread to help them stay soft and chewy.

Nutrition

Serving: 4cookiesCalories: 59kcalCarbohydrates: 8gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 12mgSodium: 46mgPotassium: 27mgFiber: 0.2gSugar: 4gVitamin A: 86IUVitamin C: 0.002mgCalcium: 3mgIron: 0.3mg
Tried this recipe?Let us know how it was!