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It’s no secret that I love to cook, but some weeks I like to plan ahead so I have a few nights free — making a Sunday roast is a great way to do it. When that’s my game plan, I use this super easy oven roast beef recipe.
With only a few simple ingredients and just a smidgen of hands-on prep time, I can have this roast ready to pop in the oven in nearly no time at all. Then, I can whip up some other sides while it’s roasting (or sit down to watch the game).
At our house we’ll put our smoker to good use at any opportunity we get, from making brisket or turkey to veggies. But since we have an avid hunter or two in our family, we’ve really come to love making smoked venison.
Venison is an extremely lean meat so preparing it well can sometimes require some skill. However, smoking it is probably the easiest way to get the best results — especially for a crowd.
There are special occasions that call for specific dishes — turkey on Thanksgiving is an obvious one, and ham on Easter is pretty prevalent. When it comes to the Christmas holiday season, in our household an oven beef tenderloin is a must.
That said, we don’t reserve this tasty roast for just holidays either. It’s great for any gathering and I make it for dinner on weeknights, occasionally, too.
This dish works so well because it’s such a flavorful beef cut that very little has to be done to it before roasting. Then, the time that it takes to roast allows me the opportunity to make all of the side dishes I want to go along with it.
While I love to make dishes like eggs benedict with perfectly poached eggs or a whole breakfast of fried eggs, bacon, hash browns, and toast, that’s not always in the cards when I’m trying to cook for a crowd. That’s why I came up with this quick overnight breakfast casserole.
Whether you’re whipping up breakfast for a special occasion or you’re just looking for a delicious breakfast that’s quick to come together for busy mornings, this easy breakfast casserole is for you.
Slow Cooker Beef Stroganoff is sure to please. It’s hearty, and filling, making it the perfect weeknight dinner for busy families.
If you’re looking for an easy dinner recipe that will wow your family, look no further than slow cooker beef stroganoff. This dish is simple to make and features tender beef and delicious mushrooms in a creamy sauce.
Best of all, it can be made in the slow cooker, so you can come home to a warm and hearty meal. Give this tasty stroganoff recipe a try tonight!
Making beef stroganoff in the slow cooker is an easy way to get a delicious, hearty meal on the table. The beef simmers slowly in a creamy sauce, and the noodles soak up all the flavors for a dish that your family will love.
Plus, it’s simple enough to make on a weeknight. So pull out that slow cooker because I know you will love this easy dinner as much as we do.
For those that need it quicker – check out our Stovetop Beef Stroganoff for a quick and easy 30-minute meal.
Although creamy beef stroganoff bowls are typically associated with your parents’ or grandparents’ generation, they may just as easily remind you of the previous century. Steak stroganoff was popular in the 1950s and ’60s in the United States, this sour cream-tinged quick-to-make classic beef stroganoff recipe has roots.
It’s as Russian as the name “stroganoff” implies. The beefy recipe was most likely developed in the early 1800s for members of the wealthy Russian Stroganov family to enjoy.
It’s more than likely that the dish was created by a French chef, as browning the meat quickly and making a pan sauce flavored with Dijon are both classic French techniques, but working in St. Petersburg with Russian ingredients, of course!
A slow cooker beef stroganoff is a dish made with beef, mushrooms, and onions cooked in a creamy sauce. It is typically served over egg noodles or rice.
Slow Cooker Beef Stroganoff typically takes 6-8 hours to cook on low heat, or 3-4 hours on high heat.
Yes, you can make Slow Cooker Beef Stroganoff ahead of time. Simply cook the dish according to the recipe instructions, then store it in the refrigerator for up to four days. Reheat before serving.
Stroganoff is traditionally served with egg noodles, but it can also be served with rice, mashed potatoes, or a different variety of pasta such as small shells, rotini, or elbows.
Keep in mind that if you are mixing in a different type of noodle, you may need to increase the milk to keep this recipe from becoming too dry. The other types of noodles tend to absorb more moisture.
You bet! If you need this recipe to be done faster than making it in the slow cooker, I completely understand. Check out our Easy Beef Stroganoff.
Try to cut the beef into uniform pieces so that it cooks evenly.
Sauté the mushrooms and onions before adding them to the slow cooker to help bring out their flavor.
And be sure to taste the dish before serving, as you may want to adjust the seasoning with salt and pepper.
While the exact nutritional content will vary depending on the recipe, Slow Cooker Beef Stroganoff is generally a hearty and filling dish that can be part of a healthy diet.
You bet! If you want to make this in the pressure cooker instead of the slow cooker – follow these steps.
Yes, this recipe freezes well. Simply prepare the dish as directed and freeze it in an airtight container for up to 3 months. make sure to freeze it separately from the noodles. The noodles don’t freeze as well so it is best to make those fresh when ready to serve.
When you’re ready to eat it, thaw it in the refrigerator overnight and then reheat it in a pot on the stovetop over medium heat. You might need to add a splash of water when reheating.
Egg noodles and rice are classic sides for Slow Cooker Beef Stroganoff. You could also try mashed potatoes or steamed vegetables. Here are some of our favorite side dishes that we pair with this fantastic dinner.
We actually have several slow cookers that we have acquired over the years from doing this job. I have a smaller one that is great for half recipes.
But the one I use the most is this standard, no-frills slow cooker that is perfect for this particular recipe.
This dinner recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made dinner like this in your slow cooker before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Beef Stroganoff recipe, you’re going to love these other simple slow cooker dinner recipes too. Please click each link below to find the easy, printable recipe!
Be sure to check out our Oven Roast Beef too!
If you love this recipe for Homemade Beef Stroganoff as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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When the weather starts to turn a bit brisk, I am immediately ready for some classic comfort food. This easy chicken pot pie is one of my favorite comfort foods to make once the leaves start to fall.
While there are plenty of pre-packaged versions at the grocery store, there is nothing quite like a homemade chicken pot pie. The juicy chicken and crisp veggies are enveloped in a creamy sauce and wrapped in a savory, flaky crust — it’s like a big, warm hug on a plate.
Some comfort foods can be time-consuming (I’m looking at you, lasagna) but this easy recipe comes together quickly. It has minimal prep time and since you’re only using one pan on the stovetop, cleanup is done in no time.
The next time you’re looking for a simple chicken pot pie recipe with all the classic flavors, try this one. I guarantee your whole family will be asking for seconds (or more!).
Sprinkling grains like dried breadcrumbs or cornmeal will help prevent the crust from becoming soggy from the filling during baking.
Chicken pot pie is a balanced meal that can be a part of a healthy diet when consumed in moderation. You can also adjust the ingredients to fit your lifestyle.
Instead of cooking chicken breast ahead of time, pick up a rotisserie chicken or pre-packaged shredded chicken at the grocery store. You can also buy frozen diced onions instead of chopping your own — just warm them in the microwave and drain off any excess moisture.
You can make the filling for chicken pot pie ahead of time and keep it in the refrigerator for up to 24 hours before baking it in the crust.
It’s quite possible you won’t have leftovers after this delicious meal, but if you do there are a few ways to store it.
Leftover chicken pot pie can be stored in the refrigerator in an airtight container, or covered with aluminum foil for 3 to 5 days.
Chicken pot pie can be frozen whole after cooking, or in slices — after it comes to room temperature, wrap it tightly in plastic wrap or store slices in zip-top bags. It can be reheated directly from the freezer for about 35 minutes on 375 in the oven.
Chicken pot pie is a hearty, complete meal all on its own but you can easily add some savory (or slightly sweet) sides to dress it up.
If you love this easy chicken pot pie recipe, you’re going to love these other comfort food dinners too. Please click each link below to find the easy, printable recipe!
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This Baked Mac and Cheese is not your childhood mac and cheese. It’s rich, decadent, and made with a velvety cheese sauce.
Is there anything more comforting than a dish of creamy, cheesy baked mac and cheese? This classic dish can be tailored to your taste buds by adding your favorite ingredients.
Whether you like yours with bacon, lobster, or veggies, we’ve got the perfect base recipe for you. So gather up your family and friends and get ready for some serious comfort food!
If you’re like me, you grew up eating boxed mac and cheese. And while that’s still a favorite of mine, I wanted to create a recipe that gives it a homemade feel.
Now that the weather is changing here in North Idaho, I’m really craving all the comfort foods. This baked mac and cheese is simple to make, and the perfect comfort food for chilly nights.
Hope you enjoy it as much as we do! 🙂
Mac and cheese can be stored in the fridge for up to four days. Be sure to place it in an airtight container before chilling. When you’re ready to enjoy your mac and cheese again, simply reheat it in the oven or microwave until warmed through.
There are a few reasons why your baked mac and cheese might be coming out dry.
First, make sure you’re using the right amount of cheese – too little and the dish will be dry, while too much can make it greasy.
Second, be sure to cook your pasta al dente – if it’s overcooked, it will absorb too much of the sauce and become dry.
Finally, make sure you’re using enough milk – a lack of moisture will result in a dry dish.
These simple adjustments should result in a creamy, delicious dish.
If you’re looking for a quick and easy meal, mac and cheese is always a great option. But what if you have leftovers? Can you freeze mac and cheese?
The answer is yes, you can freeze mac and cheese. However, it’s important to note that the texture of the dish will change after being frozen and thawed. The pasta will become softer and the sauce may separate. For this reason, it’s best to eat frozen mac and cheese within 2 months.
When reheating frozen mac and cheese, be sure to add a little extra milk or cream to help recombine the sauce. You can also add a little shredded cheese on top before reheating to help give the dish some extra flavor.
If you’re looking for a shortcut when making baked mac and cheese, you might be tempted to use pre-shredded cheese. However, this can actually affect the taste and texture of your dish.
Pre-shredded cheeses often don’t taste as great as fresh cheese, and they also don’t melt as well. This can result in a less-than-ideal finished product.
For the best results, take the extra time to shred your own cheese for this recipe. It will make a big difference in the final dish!
Yes, you can make this dish ahead of time and store it in the fridge for the next day. Then prepare as directed in the recipe.
Be sure to place leftovers in an airtight container before chilling. When you’re ready to enjoy your mac and cheese again, simply reheat it in the oven or microwave until warmed through.
Not necessarily. This recipe uses the baking process to melt all the cheese we are mixing in. If you would like to make a macaroni and cheese recipe that doesn’t require baking, I recommend you try our super easy mac and cheese recipe that is ready in about 20 minutes and is made on the stovetop.
If you want your mac and cheese to have a crispy top, then you should not cover it with foil while it bakes. Allowing the cheese to be exposed to the heat will help it brown and create a delicious crust.
However, if you’re more interested in creamy mac and cheese, then covering it with foil during baking will help prevent the top from getting too brown or dry.
This skillet pasta recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade pasta before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this mac and cheese recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy skillet-baked mac and cheese recipe, you’re going to love these other pasta recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Mac and Cheese as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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New England Clam Chowder is a creamy, comforting soup made with clams, potatoes, bacon, and seasonings, for a deliciously rich flavor. Perfect for weeknight meals or cozying up on a chilly day.
Who doesn’t love a good bowl of clam chowder on a cold winter day? This New England-style clam chowder is perfect for those chilly days when you want something hearty and comforting.
It’s made with bacon, potatoes, onions, and clams, and it’s so creamy and delicious. Plus, it’s really easy to make and ready in just 30 minutes! Serve it with some crusty bread for a cozy meal that everyone will love.
Clam chowder is a classic New England dish, and there are lots of ways to make it. Here we’ll share our favorite recipe for clam chowder with you.
We’ve tried lots of different recipes over the years, and this one is definitely our favorite. It’s creamy, flavorful, and very easy to make. We’re sure you’ll love it!
Clam chowder is a creamy, hearty soup that has a unique flavor. The soup is made with clams, bacon, onions, sometimes celery, milk, and potatoes. The ingredients are simmered together and then the soup is finished with cream, half and half, or milk.
Clam chowder is a soup that has its origins in New England. The first mention of it was in 1751, when a traveler noted that it was being served at an inn in Rhode Island.
It is made with clams, potatoes, onion, and celery, and usually has milk or cream added to it. It can be served cold or hot, and is a popular dish at seafood restaurants.
Clam chowder became popular in the United States in the 19th century, and there are many regional variations of it. New England clam chowder is usually made with milk or cream, while Manhattan clam chowder is made with tomatoes.
There is also Rhode Island clam chowder, which is clear, and New York clam chowder, which is made with cheese. Clam chowder is often served with crackers or bread. It can also be garnished with parsley, bacon, or oysters.
Its simplicity. This chowder recipe is easy to follow and yields a delicious and hearty soup that is perfect for a winter meal.
The key to a good New England clam chowder is using fresh or top-quality clams and keeping the flavors simple. This recipe does just that, and the result is a creamy and flavorful soup that will please even the most demanding chowder lover.
New England clam chowder is a classic American soup. It is made with clams, potatoes, onions, salted pork (bacon), and milk or cream. What makes this soup so special is its unique flavor.
The key to making a great New England clam chowder is to use fresh or top-quality clams. If you can’t get your hands on fresh clams, you can use canned ones.
Another important ingredient in this soup is potatoes. They should be diced small so that they cook through properly. And finally, don’t forget to season the soup with salt and pepper to taste.
If you don’t have all the ingredients for New England clam chowder, don’t worry! There are plenty of substitutions you can make to still enjoy this delicious, hearty soup.
One of the most important ingredients in New England clam chowder is, of course, clams. If you don’t have fresh clams on hand, you can substitute canned or frozen clams. Just be sure to drain and rinse the canned clams before adding them to the soup.
Another key ingredient in New England clam chowder is dairy. This gives the soup its creamy, rich texture and flavor. If you don’t have milk on hand, you can substitute half-and-half or even cream. Just be aware that using a higher-fat dairy will make the soup even richer.
Finally, if you don’t have any potatoes on hand, no problem! You can substitute another type of starchy vegetables like corn or peas. Or, if you’re looking for a lower carb option, leave out the starch altogether and enjoy a lightened-up version of this classic soup. Many people omit potatoes and use cauliflower instead.
While is it not essential to add the bacon for this chowder to turn out delicious, it does add quite a bit of flavor to the chowder. I highly recommend adding it to the recipe.
Yes, you can just use all milk instead of adding the heavy cream to this recipe. Alternatively, you can sub in half and half for the heavy cream or even evaporated milk. The chowder will be less creamy and rich, but still flavorful.
There are a few different types of oyster crackers that go well with New England clam chowder. The first type is the plain oyster cracker. These are simple and have a mild flavor that will not overpower the soup.
The second type is the seasoned oyster cracker. These have a bit more flavor and can add a nice depth of flavor to the soup. The last type is the garlic oyster cracker. These have a strong garlic flavor that can really stand up to the soup.
Bread is also a great option for dipping into New England clam chowder. A nice, crusty loaf of bread will soak up all of the delicious flavors of the soup and make for a satisfying meal.
The possibilities are endless when it comes to what to serve with this fabulous chowder. Here are some of our favorites.
New England clam chowder is a creamy, hearty soup with a unique flavor. The key ingredients in this soup are bacon, potatoes, and cream, which all contribute to its delicious taste. Clams are also a key ingredient and are cooked to perfection in this recipe. This soup is a great way to enjoy a warm and hearty meal on a cold day.
Leftovers will keep in the fridge for up to 3 days if properly stored in an airtight container. If you plan to eat it for lunch, store it in single-serve storage containers.
Clam chowder is a creamy, hearty soup with a unique flavor. If you properly freeze it, you can enjoy it for months to come. Here’s how:
Make sure to allow to it cool to almost room temperature. Then transfer leftovers to a shallow, airtight container. Lable with the date and freeze for up to 3 months.
When ready to serve, allow to thaw in the fridge for 24 hours. Reheat in a large pot on the stovetop, simmering until hot. Don’t bring it to a boil.
This 30-minute chowder recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade chowder before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this simple comfort food recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy New England Clam Chowder recipe, you’re going to love these other chowders and soups too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Clam Chowder as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Tender and juicy Slow Cooker Turkey Breast is the perfect crockpot dish for Thanksgiving or Christmas. So simple, great for beginners!
Thanksgiving is just around the corner, and if you’re like me, you’re planning your holiday meal early. This year, forget the oven and try using a slow cooker instead.
Slow cookers are great for cooking turkey because they keep the meat moist and ensure that it doesn’t get dried out. Plus, they free up your oven for other dishes.
Follow this step-by-step guide to make a delicious slow cooker turkey breast this holiday season.
Slow cooker turkey breast is definitely one of the easiest ways to cook a turkey breast. Plus, it’s really moist and delicious.
I love this recipe because it is so simple. I really wish we had it when we were first learning how to make a holiday meal 30 years ago. This is almost as easy as dump and go because you can just place the veggies along with the seasoned turkey in the slow cooker and leave it to cook until it is ready.
There isn’t a lot of prep or additional steps. So simple – anyone can do it.
When it comes to turkey, it is always better to have too much than too little. No one wants to run out of turkey on Thanksgiving! However, how much turkey per person do you need?
The USDA recommends 1/2 pound (227 grams) of meat per person. However, this is a very safe quantity if you want to be sure to have enough and plenty for leftovers. Instead, I’m keeping the nutrition info reasonably realistic by choosing 6-8 ounces per serving.
One whole turkey breast will feed about 6-8 people, depending on how many other dishes are being served. If you’re serving a lot of other food, you may want to consider getting two smaller breasts instead of one large one.
When it comes to leftovers, plan on about 1/2 cup (120 ml) of cooked turkey per person. This will give you enough for sandwiches and other dishes without having too much leftover Turkey Day food!
The best way for a turkey to be cooked is with high heat, which will kill all the bacteria in the turkey. The USDA recommends cooking your turkey at 450 degrees Fahrenheit for 15 minutes per pound of weight when using a conventional oven.
When cooking with a slow cooker, the heat and steam trapped under the lid will help to cook the turkey. Try not to open the lid too often to check on it.
Slow cooking of a turkey breast can be done until the internal temp reaches 165 degrees.
It takes about 24-48 hours for a turkey breast to thaw in the refrigerator. To speed up the process, you can place the turkey breast in a cold water bath and change the water every 30 minutes. I don’t recommend thawing in the microwave.
Yes, you can slow cook a skin-on turkey breast. However, the skin will not be as crispy as if it were roasted in the oven.
While you can do this – that doesn’t mean that you should. I highly recommend that you don’t try to do this with a frozen turkey breast.
When cooking with a slow cooker – the meat will sit at an unsafe temperature for far too long when cooking slowly. So this could make you and your guests quite sick. It also will make the cooking process VERY long.
This won’t result in a very good meal. You will likely have dry, tough turkey on the outside and potentially unsafe turkey on the inside. Please use a fresh or fully thawed turkey for this recipe.
While this turkey breast is very versatile and can be served with just about anything – here is a list of our favorite recipes that we pair with this great main dish.
PRO TIP: After the turkey breast is cooked, it may be baked under a broiler for about 4 minutes to get a crispy outer layer (this isn’t required).
PLEASE BE SURE TO DISINFECT YOUR SINK AND THE SURROUNDING COUNTERTOPS AFTER RINSING THE TURKEY. While I don’t typically recommend rinsing poultry because it just spreads any microbes around your kitchen – when it comes to turkey, you need to at least rinse off the extra juices in the packaging.
Don’t worry – all the microbes will cook out – but the sink and any areas where things could have splashed will need to be properly disinfected. Use a wipe or spray and be sure to leave it on for the recommended time so you aren’t spreading things around your kitchen.
You bet. We like to keep the leftovers in the fridge for a couple of days for quick and easy meals. But if it looks like we aren’t going to be able to eat it all within 3-4 days – then I toss the remaining leftovers in a zip-top bag and freeze it for up to 2 months.
It’s great to add it to a last-minute dinner-like soup in the Instant Pot. I don’t even have to thaw it first.
The most important thing to remember when using a meat thermometer is that it needs to be in the thickest part of the meat since that will take the longest to heat all the way through and come to the proper temperature.
The tip of a digital thermometer should be inserted into the center of a large roast, turkey, or other whole bird. The probe should not touch the bone or any other cold spot.
Insert the probe slowly and carefully until it touches an internal part of the meat and takes its reading without touching or moving any internal parts such as bones or fat.
When it comes to turkey breast, you have the option of using a boneless or bone-in turkey breast. Both options will work for this recipe, but the bone-in turkey breast will take more time to cook.
DON’T MISS THESE HOLIDAY E-BOOKS!
This holiday dinner recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a turkey in your slow cooker before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this holiday recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy turkey recipe, you’re going to love these other turkey recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Slow Cooker Turkey Breast as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH TASTE OF THE FRONTIER!
Be sure to follow me on my social media, so you never miss a post!
This Baked Salmon Recipe is made with lemon, garlic, salt, pepper, and parsley. It’s quick to prepare and easy to cook in the oven and is perfect for a busy weeknight or anytime you’re looking for a healthy and delicious meal.
Salmon is a delicious, healthful protein that’s perfect for a quick and easy weeknight meal. This simple baked salmon recipe is ready in about an hour, and it’s packed with flavor. Plus, it’s low carb and gluten-free, making it a great choice for people following a special diet.
Not to mention, this easy-baked salmon recipe is perfect for beginners. So what are you waiting for? Give this easy salmon recipe a try tonight!
If you’re looking for an easy salmon recipe, you’ve come to the right place. This baked salmon is simple to make and tastes great.
Plus, it’s a healthy option that will help you stay on track with your New Year’s resolutions. So what are you waiting for? Get started with this delicious dish!
We typically make our super-popular Garlic Butter Salmon on the grill – but now that the weather isn’t so great up here in North Idaho, we are bringing it indoors.
I think you’ll love how wonderfully buttery and tender this salmon recipe turns out. You’ll be making it ALL THE TIME.
– Salmon is a great source of protein, omega-3 fatty acids, and antioxidants.
– Eating salmon can help reduce the risk of heart disease, stroke, and cancer.
– Salmon is also good for brain health and can help improve cognitive function and memory.
When it comes to buying salmon, the best bet is to buy wild-caught salmon. This type of salmon is typically more flavorful and higher in omega-3 fatty acids than farmed salmon.
When choosing a wild-caught salmon, look for a fish that has bright pink flesh and is free of any browning or bruising. The fish should also have a fresh, oceanic smell.
Once you’ve found the perfect piece of salmon, it’s time to get cooking! This recipe for baked garlic butter salmon is the perfect way to show off your amazing fish.
The garlic butter sauce is simple yet flavorful, and it really brings out the natural taste of the salmon. Plus, this dish is healthy and relatively easy to make, so it’s perfect for a weeknight meal.
There are a few different ways that you can thaw frozen salmon, but some methods are better than others. One of the best ways to thaw salmon is to place it in the refrigerator overnight. This slow, gradual thawing process will help to preserve the quality of the fish.
If you’re in a hurry, you can also place the frozen salmon in a sealable bag and submerge it in cold water. Change the water every 30 minutes or so, until the fish is thawed. However, this method can cause the fish to lose some of its flavor and texture.
Once your salmon is thawed, cook it immediately for the best results. Salmon is a delicate fish, and it doesn’t do well if it’s reheated multiple times. So enjoy your delicious salmon while it’s fresh!
There are many ways to enjoy leftover salmon. One way is to reheat it and serve it over a salad or rice dish. Another way is to use it in a salmon pasta dish or a salmon sandwich. You can also add it to soup or stew, or chop it up and use it as a topping for pizza or tacos.
Some people say that keeping the skin on helps to keep the fish moist during cooking. Others say that removing the skin helps the fish to cook more evenly.
So, what’s the verdict? Well, it really depends on personal preference. If you want to keep the skin on, go ahead. If you want to remove it, that’s fine too. Just be sure to season the fish well before cooking, regardless of whether you keep the skin on or not.
Some people swear by baking salmon covered, while others say the best way to bake salmon is uncovered. So, what’s the verdict?
Baking salmon covered will help to keep it moist and tender, as the steam produced will help to cook the fish evenly. On the other hand, baking salmon uncovered will allow the skin to get crispy and give it a nice texture.
So, which is better? It really depends on your preference. If you want your salmon to be extra moist and tender, then you should bake it covered. If you prefer crispy-skinned salmon, then bake it uncovered.
Salmon is a versatile fish that can be cooked in a variety of ways. It’s also a healthy option, as it’s packed with protein and omega-3 fatty acids. When stored properly, salmon will last in the fridge for two to three days.
To store salmon, wrap it tightly in plastic wrap or place it in an airtight container. If you’re planning on cooking the salmon within a day or two, you can keep it in the fridge. Otherwise, store it in the freezer for up to three months.
When cooking salmon, be sure to cook it until the internal temperature reaches 145 degrees Fahrenheit. This will ensure that the fish is cooked through and safe to eat.
If you’re planning to serve salmon whole, you’ll need to start by removing the head and tail. To do this, simply cut along both sides of the fish, following the natural curve of the body. Once the head and tail are removed, you can either leave the salmon whole or slice it into individual portions.
If you’re slicing the salmon, begin by cutting it into thick fillets. Then, cut each fillet into smaller portions that will be easy to eat. When slicing salmon, be sure to use a sharp knife so that you don’t tear the flesh.
Once your salmon is prepared, it’s time to cook it. The best way to cook salmon is in a preheated oven. Bake until cooked through. Salmon is done when it flakes easily with a fork and has an internal temperature of 145 degrees Fahrenheit.
When cooking salmon, be sure not to overcook it as this will make it dry and tough. If you’re unsure if your salmon is cooked through, err on the side of caution and remove it from the oven sooner rather than later.
Once your salmon is cooked, enjoy it immediately with your favorite sides.
Pairing wine with salmon can be tricky, as the fish can be quite rich and oily. You don’t want to choose a wine that will be overwhelmed by the salmon, but you also don’t want something that will clash with its flavor.
A good rule of thumb is to choose a white wine that is light-bodied and has some acidity to it. Sauvignon blanc, Chenin blanc, and Pinot grigio are all good options.
If you prefer red wine, look for something with moderate tannins and acidity, such as a Beaujolais or Pinot noir.
The best way to serve this delicious and healthy baked salmon recipe is with some garlic butter. This will add some extra flavor and moisture to the fish, making it even more delicious. You can also serve it with a side of vegetables or a salad for a complete meal.
Baked salmon is a healthy and delicious option for a weeknight meal, and there are plenty of side dishes that can be paired with it to create a complete meal. Here are some of the best side dishes to serve with baked salmon:
The best-baked salmon recipe calls for a cooking time of 20 to 25 minutes at a temperature of 400 degrees Fahrenheit. Then we remove the foil and bake for an additional 15-20 minutes to let it brown.
This will ensure that your salmon is cooked through and juicy. To get the best flavor, be sure to use fresh salmon and season it with garlic butter.
Albumin is a protein found in blood plasma. It helps to keep fluid in the blood vessels and plays a role in transporting hormones, nutrients, and enzymes. When salmon is overcooked, it can cause the protein to become tough and rubbery.
If you want to avoid this, cook the salmon skin-side-down. This will help to keep the moisture in and prevent the albumin from coming out.
Use it in salmon cakes: Mix together leftover salmon, diced onion, bread crumbs, an egg, and some seasonings. Form into small patties and fry in a bit of oil until golden brown. Serve with a dollop of tartar sauce or lemon wedges.
Salmon pasta: Toss cooked salmon with your favorite pasta sauce and serve over cooked noodles or zucchini noodles. Top with shredded Parmesan cheese and freshly chopped parsley.
Salmon salad: Flake the salmon and mix it with diced celery, grapes, mayo, and seasonings to taste. Serve over greens or in a sandwich wrap.
Salmon quesadillas: Place flaked salmon, shredded cheese, and chopped veggies of your choice in a whole wheat tortilla. Grill or cook in a lightly oiled skillet until the tortilla is crispy and the cheese is melted
This salmon dinner recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never baked fish before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this easy dinner recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy oven-baked salmon recipe, you’re going to love these other easy baked dinners too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Baked Salmon as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Mummy Dogs are a great way to celebrate Halloween. They’re easy to make and everyone will love them. Plus, they’re perfect for taking to a party. So get ready to have some fun this Halloween with mummy dogs!
Today, we’re going to be talking about a fun and easy holiday recipe: mummy dogs. These are perfect for kids or adults, and they’re really simple to make.
You just need some hot dogs, refrigerated dough, and mustard or ketchup. We’ll be showing you how to put them together step-by-step, so you can make them yourself at home. Let’s get started!
Mummy dogs are one of my favorite easy Halloween recipes. They’re simple to make and you can use whatever dip you want when serving them. Plus, they’re always a hit with kids!
I always make a few packs of hot dogs whenever I throw a Halloween party because the kids go crazy for these. If you’re looking for an easy and delicious Halloween recipe, then you definitely need to try out mummy dogs!
Mummy dogs are a type of hot dog that is wrapped in pre-made croissant dough. They are then baked until the dough is golden brown and crispy. The result is a hot dog that is encased in a flaky, buttery crust.
Mummy dogs are perfect for parties, picnics, or anytime you want a fun and easy snack. Serve them with ketchup, mustard, or your favorite dipping sauce.
Yes, mummy dogs can be made in the oven. Preheat your oven to 375 degrees Fahrenheit. Then, wrap the hot dogs in pre-made croissant dough and bake for 10-12 minutes, or until the dough is golden brown and crispy.
There are many different ways that you can make mummy dogs. Some other variations include using pre-made biscuit dough, wonton wrappers, or even phyllo dough.
You can also stuff the hot dogs with cheese, onions, or your favorite toppings before wrapping them in the dough. Get creative and have fun with it!
There are many different ways that you can serve mummy hot dogs. Some ideas include serving them with ketchup, mustard, or your favorite dipping sauce. You can also top them with shredded cheese, onions, or other toppings. Get creative and have fun with it!
Here are some of our favorite snacks we serve alongside these.
Yes, mummy dogs can be made with mini hot dogs. Simply wrap the mini hot dogs in the dough the same way you do the regular-size ones. You will want to watch them closely as they will cook a bit faster than the larger hot dogs.
These mummy dogs can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven or microwave before serving.
Yes, mummy dogs can be made ahead of time. Simply wrap the hot dogs in the dough and store them in the fridge until you are ready to cook them. When you are ready to serve, cook them in the air fryer at 350 degrees Fahrenheit for 10-12 minutes.
We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.
But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.
Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.
But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!
If you love this recipe – You might also love my air frying cookbook too!
The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions, and recipes for vegetarians, vegans, and gluten-free are also included. There’s so much to savor.
The Essential Air Fryer Cookbook for Two
Perfectly Portioned Recipes for Healthier Fried Favorites
If you love this easy mummy dog recipe, you’re going to love these other Halloween ideas too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Air Fried Mummy Dogs as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Air Fryer Teriyaki Chicken is a quick and easy dinner recipe that is ready to enjoy in less than an hour. Simple, saucy, and delicious!
Are you looking for a new and delicious way to cook chicken? If so, you should definitely try air frying it! Air frying is a great cooking method because it produces crispy results without using any oil.
In this recipe, we’ll show you how to make teriyaki chicken in your air fryer. The best part is that this dish is quick and easy to prepare, so it’s perfect for weeknight dinners. So what are you waiting for?
If you like teriyaki chicken, you’re going to love it made in the air fryer. Teriyaki sauce is so delicious, and when it’s cooked in the air fryer, it comes together so quickly.
We love this recipe because we can not only get dinner on the table super fast – but it is even faster than picking up takeout. That’s a huge win for me!
Air Fryer Teriyaki Chicken is a quick and easy dish made with chicken, a homemade teriyaki sauce, and a few other simple ingredients. It’s perfect for a weeknight meal or to prep ahead for meal prep!
Air Fryer Teriyaki Chicken takes about 15-18 minutes to cook at 375 degrees Fahrenheit.
Yes, you can make Air Fryer Teriyaki Chicken ahead of time. Simply prepare the chicken and sauce according to the recipe instructions. Then, store in an airtight container in the fridge for up to 4 days. When you’re ready to eat, reheat in the air fryer or in a skillet on the stove.
Yes, Air Fryer Teriyaki Chicken is a healthy dish. It’s made with lean chicken breast and a homemade teriyaki sauce that is lower in sugar than most store-bought sauces. You can also lighten up the dish by using less sauce, or by using a low-sodium soy sauce.
While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.
Similar to a convection oven, it circulates the hot air within the cooking area using a high-powered fan. This helps evenly distribute the heat around the food which not only creates more evenly cooked food but also reduced cooking times.
By circulating the hot air, which contains the fine oil droplets from adding a light mist layer before cooking, and allows you to remove the need for submerging our foods in heavy oils to create the deliciously crunchy foods we all love.
It’s no secret that fried foods are more fattening – but did you know that there are 9 calories in every gram of fat? With air frying, we can reduce the fat by removing most of the oils usually needed to create crunchy foods. This helps to drastically reduce fat intake and calories.
I love being able to cook with my air fryer and eliminate the need for large baking sheets and lots of pots and pans. Most of my air fryer recipes can be made with just a mixing bowl or two or a small saucepan in addition to my air fryer.
Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.
Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.
I don’t know about you, but if I can avoid turning on the oven and having to wait 20 minutes for it to preheat, I’m happy about that. Most air fryer recipes either don’t require that you preheat the fryer – or the preheat time is 5 minutes or less. That is a huge time saver over using the oven.
I love that the air fryer is compact and easy to take along on trips. We pack ours in our RV and find that air fryer cooking while camping is so much easier than trying to deep fry foods on a small RV stove or camping burner.
For this recipe, we are cooking the chicken in an air fryer at 375degrees Fahrenheit. This will ensure that the chicken is cooked through and juicy on the inside.
For this recipe, you do need to flip the chicken. While the air fryer will typically circulate the hot air around and cook the chicken evenly on all sides – I like to make sure that the chicken is crispy on ALL sides.
Unfortunately, you will need to at least thaw your frozen chicken BEFORE starting to make this recipe. I don’t recommend trying to make this recipe with chicken that is frozen.
Sticking can often happen when using an air fryer. I understand that most would think to add non-stick spray to the basket to prevent this. I strongly encourage you to not do that.
Non-stick spray leaves a coating that won’t come off, even when washed. Over time – this will build up and cause smoking when you use our air fryer.
I also do not recommend putting down a sheet of foil. The idea behind air frying is to allow the air to circulate around the food.
This is why the basket or tray has holes in it. If you put foil down – this prevents the air from reaching all of the areas it needs to in order for it to cook properly.
Instead – I recommend spraying the basket with olive oil using this spray bottle. You can line the air fryer with perforated parchment paper.
Or you can use one of these really great silicone liners that still allow for airflow but are reusable and easily cleanable.
Yes – if you have a favorite sauce that you absolutely love – you can use that instead. I like to make my own here because I rarely have the sauce on hand.
When I am making this recipe is it usually on a whim and I have not prepared by picking up the sauce beforehand.
Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.
You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.
Yes – there are some ways to make this recipe suitable for a keto diet. First – you will want to swap out the cornstarch with egg white protein powder. Then instead of using panko, you crushed pork rinds.
Then for the sauce, you can use coconut amnios instead of soy sauce and swap out the brown sugar with a sugar alternative. You’ll also want to swap the cornstarch in this part of the recipe too and use xanthan gum to thicken the sauce instead.
Teriyaki sauce should be prepared while you are cooking the chicken!
There are so many recipes that we love to pair with this copycat chicken recipe. Here are just a few of our favorites.
Yes, you can freeze Teriyaki Chicken. Simply prepare the chicken and sauce according to the recipe instructions. Then, store in an airtight container in the freezer for up to 3 months. When you’re ready to eat, thaw in the fridge overnight and reheat in the air fryer or in a skillet on the stove.
We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.
But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.
Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.
But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!
If you love this recipe – You might also love my air frying cookbook too!
The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions, and recipes for vegetarians, vegans, and gluten-free are also included. There’s so much to savor.
The Essential Air Fryer Cookbook for Two
Perfectly Portioned Recipes for Healthier Fried Favorites
If you love this easy teriyaki chicken recipe, you’re going to love these other Asian-inspired recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Air Fried Teriyaki Chicken as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH TASTE OF THE FRONTIER!
Be sure to follow me on my social media, so you never miss a post!
Do you love Chinese food, but don’t want to go out? This “better than take-out” Cashew Chicken Recipe is for you! It’s easy to make and so much better than anything you’ll find in a restaurant. Plus, it’s always a hit with friends and family.
Do you love getting takeout? When we lived in the city we definitely got takeout more often than we probably should have. Man, it was so good and I can’t say I don’t miss it.
But when we moved out of the city, getting takeout was far less convenient. So we went back to making our own. I had forgotten just how quick and delicious homemade takeout can be.
What’s great about this recipe is not only is it tasty. But you can literally make the whole thing – start to finish – in less time than it would take to call in an order and either go pick it up or have it delivered.
We are talking 20-30 minutes and you are enjoying this super simple and scrumptious dinner. I know you’ll love it as much as we do.
Cashew chicken is a popular Chinese dish that is usually made with chicken cooked in a sauce made with cashews and spices. The sauce typically contains soy sauce, garlic, and ginger, among other ingredients. Cashew chicken can be served over rice or steamed vegetables.
Cashew chicken is a delicious and healthy meal that is easy to make at home. It’s also affordable and convenient to eat on the go. Cashew chicken is a great option for those who are looking for something quick and easy to eat.
A cashew chicken recipe typically contains chicken, cashews, and a sauce made from ingredients like soy sauce, rice wine vinegar, and garlic. Sometimes other ingredients like vegetables, noodles, or fruit are added as well.
There are so many recipes that we love to pair with this copycat chicken recipe. Here are just a few of our favorites.
This recipe is healthy and flavorful, which makes it the perfect choice for a quick meal. The ingredients are all fresh, so you’re getting the best flavor possible.
And it’s easy to make- just toss everything in a pan and cook until everything is cooked through. You can even serve this dish with some rice or noodles if you want something extra filling!
Some popular cashew chicken recipes include General Tso’s Cashew Chicken, Sesame Cashew Chicken, and Sweet and Sour Cashew Chicken.
There are a few key tips you can follow to make sure your cashew chicken turns out perfectly every time.
This recipe takes about 30 minutes to prepare, and it’s better than takeout! This easy cashew chicken is made with just a few simple ingredients and is perfect for a quick weeknight meal. You can also serve it over rice or noodles for an extra filling dish.
Yes, this recipe can be made ahead of time. The chicken can be cooked and then stored in the fridge for up to four days.
You can also cook the rice and store it in the fridge for up to two days.
The sauce can be stored in a refrigerator for up to two days or in a sealed container in the freezer for three months.
This cashew chicken recipe can be made ahead and frozen, so you have a quick and easy meal ready whenever you need it. Simply thaw in the fridge before reheating.
You can also make this recipe into a Meal Prep Bowl by dividing it into individual containers for easy grab-and-go lunches!
You can use any type of vegetable in your cashew chicken recipe, just be sure to adjust the cooking time accordingly. The longer the vegetables cook, the more tender they will become, so you may want to shorten or lengthen the cooking times as needed.
Different types of vegetables will also have different textures and flavors that can add complexity and depth to your dish. So experiment until you find a combination that tastes great!
Chicken thighs can be used in this recipe. Not only are they less expensive than other types of meat and they also have a lot of flavor. They’re also versatile and can be cooked in many ways, so you’ll get the best results no matter what you do with them.
No, this recipe is specifically for chicken. Other meats may not work as well in this dish. However, you might have success with turkey or maybe shrimp. I have not tried it with pork or beef.
This chicken stir fry is a great way to use up any vegetables you have on hand. You can add whatever vegetables you like and they will all taste great together.
The list of suggested veggies includes carrots, peas, corn, mushrooms, and onions. These are all common ingredients found in most dishes like this one so they will all blend well together and create a delicious dish.
This better than take-out cashew chicken recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade Chinese food recipes before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this savory dinner recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy cashew chicken recipe, you’re going to love these other Asian-inspired recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Cashew Chicken as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH TASTE OF THE FRONTIER!
Be sure to follow me on my social media, so you never miss a post!
If you’re looking for a delicious and quick weeknight dinner idea, look no further than this Instant Pot White Chicken Chili! It’s ready in less than an hour and is a family favorite!
Looking for some serious comfort food? You have come to the right place. When the season starts to change, the weather cools down a bit – we always get into “chili mode”.
But we don’t always want a typical chili recipe. That’s where this super quick and easy White Chicken Chili recipe comes in because it’s made super fast using the Instant Pot.
You’ll love the flavors, the creamy texture, and just how FAST this dinner recipe comes together. If you like to keep things simple in the kitchen without sacrificing flavor – this chili recipe is for you!
White chicken chili is a type of chili that is made with chicken and uses white Great Northern beans instead of the typical beans you would find in a standard chili recipe. It also has a creamy white base, instead of a tomato base in a typical chili.
You can use any kind of beans that you like for this recipe. We prefer to use great northern beans, but you can use any type of white beans if you can’t find those.
White chicken chili is a delicious and nutritious meal that can be enjoyed by everyone in the family. I have heard that it is also WW (Weight Watchers) friendly, quick, and easy to make. I am not a user of WW, so you will have to verify that for yourself based on your plan.
And lastly, it’s an affordable meal option that you can prepare quickly using your Instant Pot pressure cooker.
This recipe is super simple, delicious, quick, and easy. It’s perfect for a quick and easy meal.
White chicken chili is a popular dish that can be enjoyed with many different toppings. Some people prefer to enjoy it with shredded cheese, sour cream, chopped green onions, and jalapeño peppers.
Others may prefer pico de gallo as their favorite topping. As long as the toppings are delicious and fit the flavor profile of white chicken chili, they’re welcome additions!
This recipe can be prepared ahead and stored in the fridge for up to 3 days. This will allow you to easily prepare this dish without any stress or fuss.
Simply pop it back in the Instant Pot and cook for 5 minutes to reheat OR you can simmer it on the stovetop in a large pot and you’re ready to go!
This recipe is perfect for those times when you don’t have time to cook from scratch or when you want a quick and easy meal. You can use frozen chicken breasts to make this chili quickly and easily.
Simply add the chicken pieces to the Instant Pot, then increase the cooking time to 20 minutes. This white chicken chili will be delicious and satisfying!
Just follow the instructions using a stockpot, large kettle, or large pot over medium heat on the stove. Work as written up to step 3.
Then instead of covering and setting the pressure, you will just let it simmer on the stove for about an hour – stirring occasionally until the chicken is cooked through.
Once the chicken is done – proceed with the recipe as written – starting at step 6.
You can make this White Chicken Chili in the slow cooker. Add the ingredients to the slow cooker. Then just cover and cook on high for 2-3 hours or on low for 3-4 hours.
When you have about a half-hour before you are ready to serve, remove the chicken, shred and then add back. Give it a good stir before serving.
This Instant Pot White Chicken Chili can be frozen for future use! Simply place the chili in a freezer-safe container, mark with the date and freeze for up to 3 months.
To use – thaw in the fridge overnight and place it back in the Instant Pot to reheat. See instructions above for reheating.
Try adding these great recipes alongside this awesome dinner recipe.
I am currently using an 8-quart pot, but this recipe can be made in the 6-quart pot too. If you have one of the smaller versions (3-quart mini), I recommend cutting this recipe in half.
If you love this easy Instant Pot White Chicken Chili recipe, you’re going to love these other Instant Pot dinners too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Instant Pot White Chicken Chili as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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