Deliciously Easy Recipes
I adore the mains in my meal from smoked pork to beef tenderloin but I am always all in on the sides, especially when they’re creamy and cheesy. This ham and potato casserole is a great way to get my side dish fix.
When it comes to creamy and cheesy sides most people think of macaroni and cheese or scalloped potatoes. This casserole is a far easier take on the latter.
View postSavor the simplicity of juicy chicken paired with rich garlic parmesan cream sauce making Instant Pot Garlic Parmesan Chicken a gourmet meal.
I love a good chicken recipe, and this one has got me all fired up! Imagine biting into a tender, juicy chicken thigh, its skin golden brown and slightly crispy. Now, add the rich, tangy taste of Parmesan cheese and the aromatic zing of garlic.
That’s what you get with this Garlic Parmesan Chicken recipe. It’s a dish that looks as good as it tastes – a perfect centerpiece for any meal, whether it’s a cozy family dinner or a special occasion. The best part? It’s super easy to make!
View postIs there anything more comforting than cozying up with a bowl of warm chicken noodle soup? If there is, someone needs to let me know about it.
Whether you’re trying to warm up in cold weather, nurse a cold, or just need a food-based hug after a long day, chicken noodle soup is the answer. It’s a bowl of comfort with steamy goodness that magically melts away the day.
View postRecreate the comforting charm of Panera Bread at home with our Copycat Panera Bread Turkey Chili recipe. Savor the hearty goodness of lean turkey, black beans, and vibrant spices simmered to perfection.
Embrace the coziness of Panera Bread’s Turkey Chili with this delightful copycat recipe! This robust, flavorful chili perfectly combines tender ground turkey, an array of beans, and a mix of vegetables.
All this is simmered together in a richly seasoned salsa verde broth. If you’ve ever been to Panera, you know they have amazing soups and chilis. This great recipe is one of my favorites and I’m excited to share it!
View postI’m always looking for ways to get a tasty, filling breakfast on the table whether it’s just for us or we’re having guests. This easy ham and cheese quiche recipe has become my go-to.
Many people hear the word quiche and think the dish is super fancy but in reality, it’s just an easily-elevated egg-based dish. The mixture of cream and eggs gives it a custard-like quality and then you can add any other meats, vegetables, and cheeses you like.
View postWhen I’ve had a long day I’m usually not looking to spend a lot of time in the kitchen but sometimes on those days I do want a hearty, comforting meal. This chicken parmesan is the most delicious and easy solution.
Chicken parmesan (sometimes also called chicken parmigiana) is crispy chicken that is covered in a bright, herb-filled homemade marinara sauce and smothered in melted mozzarella and parmesan. It feels decadent and yet it’s a fairly healthy meal that’s packed full of protein.
View postThere’s nothing quite like homemade meatballs when it comes to comfort food. I didn’t think the traditional version could be beat but then I made these smoked meatballs!
Harnessing the power of our much-loved smoker, we were able to infuse the most amazing smoky flavor into classic meatballs. The result is a light-textured meatball with a touch of crust on the outside — and all of the smokiness, of course.
View postWhen I’m entertaining I like to have a variety of snacks and appetizers from chips and dip to cheeses, meats, and crackers, but I also like to have something heartier that might not be a full-on dinner. When that’s the case, I love serving these Buffalo chicken sliders that are full of spicy flavor but also hearty enough to fill bellies while we are all throwing back a beer (or wine) or two.
While these cheesy buffalo chicken sliders are so ideal for game day, tailgating, or other celebrations, you can also make them for a weeknight meal. They’re so easy and versatile that they fit into nearly every occasion.
View postWe have a smoker that we use regularly for meats, veggies, and sides, but sometimes it’s not an option, or it’s just easier to cook inside. When that’s the case, but I want smoky beef, I turn to this incredibly delicious oven beef brisket recipe.
Brisket is undoubtedly a tough cut of meat but with the right ingredients and cooking process it can come out fork tender and nearly as amazing as what you would get if you’d smoked it. It’s all about slow cooking at a low temperature.
View postIt’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).
View postAt 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.
View postWhile 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.
View postSlow 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!
View postThis hearty and flavorful pasta dish combines the rich taste of smoked sausage with a creamy tomato sauce, perfect for a quick and satisfying dinner. Fresh vegetables and aromatic herbs enhance the overall flavor, making it a great and easy weeknight dinner.
My family loved when I first made this smoked sausage pasta so I decided to experiment with more veggies and it is now officially our family’s favorite dinner for mid-week.
View postWhen 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!
Pork Chops and Scalloped Potatoes
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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. (Be sure to try our Frito Chili Pie too!)
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!
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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!
View postMummy 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!
Ham and Cheese Sliders – Air Fryer
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This Copycat KFC Chicken Pot Pie is full of comforting flavor and a creamy sauce all under a delicious flaky crust.
Tender chicken, carrots, peas, and potatoes are baked together in a seasoned creamy sauce before getting topped with the flakiest crust.
View postDo 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.
View postIf 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!
Be sure to make our Homemade Chili Seasoning to use in this recipe!
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!
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This Easy Bolognese Recipe is easy to make and so delicious. You’ll love the rich, beefy flavor of this classic sauce. Plus, it’s all cooked in one pot, so it’s super easy to clean up. Who doesn’t love that? Serve this sauce over your favorite pasta for a hearty meal that everyone will love.
One-pot meals are the best. Everything all cooked in one pot? Yes, please! This One-Pot Bolognese is sure to be a hit with your family. It’s easy to make and it’s oh so delicious. You’re going to love it!
This really is the perfect sauce for all your pasta dishes. No need to buy the pre-made stuff anymore.
Warm, comforting, and hearty, this one-pot Bolognese is perfect for a cozy winter dinner. Or, really any time of year. It’s easy to make, and so incredibly tasty. I love that it’s made in one pot and you can truly taste the LOVE simmered right in.
It pairs perfectly with pasta and is great when used in a chicken parmesan recipe. I can’t get enough of this sauce!
Bolognese is a popular recipe for Italian meat sauce basically. The dish is made with onions, garlic, tomatoes, celery, carrots, beef stock, wine, black pepper flakes (or crushed red pepper), and ground meat. The ingredients are simmered together until the meat is cooked through.
The key to a great Bolognese is using high-quality ingredients that have been cooked slowly and carefully. You also need to season it to taste, which allows you to customize the flavor profile depending on your preferences.
Some other tips for making the perfect Bolognese include adding reducing or eliminating garlic if you’re sensitive to its odor or flavor, and simmering until thickened before serving. Whichever adaptation you choose, be sure not to overcook it or it will turn into a watery sauce instead of a savory one.
You can store leftover Bolognese in the fridge for up to four days. You can also freeze it for up to two months.
Yes – this recipe freezes well. Just make sure to place it in a freezer-safe container, label it with the date and store it for up to 2 months. When you are ready to serve it again, you can thaw it in the refrigerator overnight.
This recipe requires that you cook the sauce until it reaches a deep red color and has a subtle tang to it. This means that the sauce has cooked all the way through and is ready to serve.
You can serve Bolognese with a variety of dishes. Some popular choices include pasta, rice, potatoes, and even pizza.
Different people have different preferences for the type of sauce they prefer in their bolognese dish.
Some people prefer a more traditional bolognese with beef stock and onions; others may enjoy a lighter version with less meat and more vegetables. There are also variations that use different types of pasta such as spaghetti or tagliatelle.
The history of Bolognese can be traced back to the 16th century in the Emilia-Romagna region of Italy. At this time, there were two main styles of cooking – Northern Italian cuisine which was heavy on meat sauces, and Southern Italian cuisine which focused on vegetables and fish.
Bolognese evolved out of an improvisational dish known as bollito misto (mixed boiled beef). This dish contained various types of meat that had been boiled in water with some aromatics such as onion, garlic, carrots, celery seed etc. until they became soft. The mixture would then be served over pasta or rice.
Over time the recipe changed slightly to include ground beef instead of mincemeat and tomato paste replaced some of the watery ingredients. As this dish became popular throughout Italy it eventually acquired its own name – bollito misto or simply a bolognese sauce.
In modern times Bolognese can be made with a variety of meats, vegetables, and spices to create a sauce that is unique to each region.
Spaghetti is a popular choice for dinner when it comes to bolognese because it absorbs the flavors of the sauce very well. Macaroni and cheese is another great option because it has a creamy texture that pairs perfectly with the beefy flavor of the sauce.
Angel hair pasta also tastes great with bolognese because its thin strands soak up all the delicious flavors in the dish.
Our easy Bolognese recipe works because it is made with simple ingredients and has a long (but not too long) cooking time. This combination results in a delicious and luxurious dish that will please even the most discerning of eaters.
The slower cooking process allows the flavors to meld together, while the beef helps to create a thick sauce. And since this recipe calls for only basic ingredient staples, you can easily make it any time you have some extra time on your hands.
So why not give our easy Bolognese recipe a try? You won’t be disappointed!
This pasta sauce 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 meat sauce 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 one-pot bolognese recipe, you’re going to love these other Italian-inspired recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Bolognese 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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If you’re looking for an easy and delicious dinner idea, you’ve gotta try these Instant Pot Swedish Meatballs! They’re made with just a handful of ingredients and come together in no time at all. Plus, they’re soooo good! You’ll love them!
Meatballs are a classic Swedish dish that can be made with ground beef, pork, or lamb and even vegan. They’re usually served in a gravy or sauce and can be eaten as an appetizer or main course.
Making meatballs can be a bit time-consuming, but with an Instant Pot, they can be ready in no time! These Instant Pot Swedish meatballs are just as delicious as the traditional version.
If you’re like me, you love Swedish meatballs. They’re so delicious and comforting! But they can be a bit overwhelming to make the traditional way.
That’s why I’m excited to share this Instant Pot Swedish Meatballs recipe with you. It’s quick and easy, and the results are just as good as if you made them the old-fashioned way! So give it a try and let me know what you think. 🙂
Swedish meatballs are a type of food that is made from meatballs cooked in a creamy, beef-based sauce. They are typically served on a bed of rice or with egg noodles.
Yes, you can use homemade meatballs. I have this recipe here for homemade meatballs. You will need to cook them completely before adding them to this recipe.
If you want to do that in the Instant Pot, cook them on the saute setting and deglaze the pot insert before proceeding to the next steps.
Yes, absolutely, that will work just fine. Just be sure to cook them thoroughly BEFORE starting this recipe. This recipe is intended for FULLY COOKED meatballs prior to adding any seasonings and sauce.
You can literally use whatever type of meatballs you prefer. We have tried them with beef, pork, turkey, sausage, and chicken. If you want to make this vegan – choose the vegan variety.
An Instant Pot is a popular electric pressure cooker that can be used to make many different dishes. It’s easy to use, and it has a variety of features that make cooking easier. Some of the features include automatic settings, programmable functions, and quick-release valves.
So – this is only an issue if you are using homemade or uncooked meatballs. If that is the case, the meatballs should be cooked through when they no longer have pink in the center and are firm to the touch.
This means that they have fully cooked and you can remove them from the Instant Pot without the risk of them being too soft or falling apart.
However, for this recipe, we are using frozen meatballs that are already pre-cooked. Therefore, you just need to make sure that they are hot and completely heated for the recipe to be done.
This recipe can be served in different ways, such as on a bed of rice or with a side salad. Also, people like to sever them on a bed of cooked egg noodles.
You can also serve them as an appetizer or main course. The serving suggestions are just guidelines; you can adjust the amount to fit your own preferences.
You can make the best Instant Pot Swedish Meatballs recipe ahead of time and store them in the refrigerator for later. This will allow you to easily prepare them when you’re ready to eat.
When you are ready to reheat, simply place the recipe in a large pot on the stove and heat over medium-low. The meatballs are easy to make and perfect for a quick meal or snack.
Place the leftovers in an airtight container and keep them in the refrigerator until ready to serve again.
This recipe for Swedish Meatballs can be made in a Ninja Foodie the same way you will make them in the Instant Pot. Just follow the same instructions you see here. The recipe will work with any electric pressure cooker.
1. Look for meatballs that are well-seasoned and cooked through.
2. Look for top quality with natural ingredients and fewer fillers.
4. Store your frozen balls in a freezer bag or container so they stay fresh.
Swedish meatballs are a classic dish in Sweden, and they’re usually made with ground beef or pork. They’re typically very moist and tender, thanks to the use of bread crumbs as a binder. Swedish meatballs are also well-seasoned, which gives them a complex flavor profile that’s perfect for an Instant Pot recipe.
You can make Swedish meatball recipes using either ground beef or pork – either option will result in delicious results. And since these balls are so versatile, you can easily customize them by adding your favorite spices or herbs to the mix.
If you’re looking for an easy Instant Pot recipe that delivers big flavor profiles and is sure to please everyone in your household, look no further than Swedish meatball recipes!
No, you don’t have to cook the meatballs before putting them in an Instant Pot. You can simply mix everything together and let them cook in the Instant Pot.
Only cook the meatballs before putting them in the Instant Pot if you are not using pre-cooked, frozen meatballs.
It takes about 20 minutes to cook frozen meatballs in a pressure cooker.
The pressure cooker cooks the meatballs quickly and evenly, resulting in tender, delicious meatballs that are perfect for a quick meal. Simply add the frozen meatballs to the pressure cooker, set the timer, and let them cook until they’re ready to eat.
To make homemade meatballs from scratch, you’ll need ground beef, bread crumbs, onion, garlic, salt, and pepper.
Refrigerated meatballs will last for about four days. Make sure they don’t sit out at room temperature for more than 1 hour prior to refrigeration.
Yes, you can freeze these Swedish meatballs. Simply place them in a freezer-safe container and they will be good for up to 2 months.
No, you don’t have to saute the Instant Pot Swedish meatballs. You can simply place them in the Instant Pot with the other ingredients and press “cook”.
Teriyaki Chicken in the Instant Pot
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 Swedish Meatball recipe, you’re going to love these other easy dinners too. Please click each link below to find the easy, printable recipe!
20-Minute Pepper Jelly Meatballs
Slow Cooker Blueberry Honey Garlic Meatballs
Slow Cooker Sweet and Sour Meatballs
Italian Wedding Soup with Pork Meatballs
Instant Pot Spaghetti and Meatballs
Oven-Baked Meatball Sandwiches
If you love this recipe for Homemade Swedish Meatballs 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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If you’re looking for an impressive dish to serve your guests, look no further than Smoked Boneless Leg of Lamb. This succulent and flavourful meat is perfect for special occasions, and it’s surprisingly easy to prepare at home.
All you need is a smoker, some basic ingredients, and a little bit of patience. This is one of the easiest things to make using the smoker. It takes very little time and the results are incredible!
So why not give smoked boneless leg of lamb a try? You won’t be disappointed. I guarantee your guests will love it!
Is there anything more luxurious than a smoked leg of lamb? This recipe is perfect for a special occasion – the smoky, herby flavor is absolutely delicious.
Best of all, it’s really easy to make – you just need a smoker or pellet grill. So why not treat yourself and your family to this amazing dish? Bon appetit!
A boneless leg of lamb is a type of meat that has been cut from the lower part of the lamb’s thigh. The lower part of a lamb’s thigh is where most muscle and fat are located. This makes it an ideal choice for smoking because it will be less fatty and more tender than other parts, such as the shoulder or rack.
Smoking a boneless leg of lamb can have a number of benefits, including adding flavor to the meat and making it more tender. Smoking also helps preserve the meat by removing water content and preventing spoilage.
After serving, place any leftover lamb in a shallow airtight container. Be sure to label with the date before refrigerating. This ham should keep for up to 5 days if not left out for too long. As with most things, it is important to get food into the refrigerator within 1 hour after serving to prevent bacteria growth.
Yes, you can freeze a boneless leg of lamb. Wrap the lamb tightly in plastic wrap or foil, then place it in a freezer-safe bag. Label the bag with the date and contents, then freeze for up to three months. When you’re ready to use the lamb, thaw it in the refrigerator overnight before cooking.
There are different types of smokers that can be used for smoking a boneless leg of lamb. The most common type of smoker is the Traeger or pellet grill, and this is a great option if you have access to one.
You can also use a charcoal grill if you want to cook your lamb this way. If you don’t have access to any type of smoker, you can cook your lamb in the oven.
I personally prefer using applewood or pecan for meats like this lamb. However – you can use whatever flavor you like depending on the overall flavor you are looking for.
You could always fill the hopper with a sweet pellet for the early smoke and then use something like hickory or mesquite for the finishing smoke.
Yes, you can make this with a bone-in leg of lamb. However, the cooking time will need to be adjusted accordingly. For a boneless leg of lamb, cook for 1 1/2 – 2 hours. For a bone-in leg of lamb, cook for 2 – 3 hours.
Smoking a boneless leg of lamb is an easy way to add some delicious flavor to your meal. Many different seasonings can be added to accentuate the taste, and each one will bring its own unique twist.
Some popular choices include rosemary, thyme, and pepper; all of which work well together in enhancing the Lamb’s natural flavors. Experiment with various combinations until you find what you like best!
Boneless Traeger smoked lamb leg is great because it’s easy to smoke. It doesn’t require any fancy preparations or cooking times, so you can cook it quickly and easily on your smoker.
Smoking is a great way to cook food, and boneless Traeger smoked lamb leg is perfect for smokers because it’s easy to smoke. You simply put the lamb leg in the smoker, set the temperature, and let it cook. There are no complicated preparations or cooking times required; just wait until the meat is cooked through.
I would say that most standing Traeger models can handle roasting a ham this size. We have the Pro 34 in blue & we take out the swinging rack from the lid when we make large things like this ham. I don’t think we could make this recipe on our portable Ranger model that we use for camping because the lid doesn’t give it enough space.
This recipe is so versatile you can serve it with just about anything. But here are some of our favorites.
Preheat the oven to 325°F. Place lamb in roasting pan. Rub garlic all over the surface of the lamb. Pour wine and water into the pan. Sprinkle rosemary, thyme, salt, and pepper over lamb.
Roast lamb for 1-1/2 to 2 hours or until internal temperature reaches 145°F. Remove lamb from the oven and let rest for 10 minutes before carving.
Some common side dishes that go well with smoked lamb are mashed potatoes, green beans, roasted vegetables, and couscous. For a more traditional meal, you can also serve the lamb with mint jelly or gravy.
I think you could reasonably fit 2 of these on any Traeger model. So doubling would be just fine – even on the camping model.
Lamb should be cooked to an internal temperature of 145 degrees Fahrenheit. Use a meat thermometer to check the temperature of the lamb before serving.
A general rule of thumb is to allow 1/2 pound of smoked lamb per person. However, this will vary depending on how the lamb is being served and what else is on the menu.
The best way to reheat a smoked lamb is in a 325-degree Fahrenheit oven. Place the lamb on a rack over a baking sheet and roast until the internal temperature reaches 145 degrees Fahrenheit. Let the meat rest for 5-10 minutes before slicing and serving.
Lamb is considered red meat because it comes from a mammal. The color of the meat can vary depending on the animal’s diet, but it is typically a darker shade of red than other meats like chicken or pork.
Lamb meat can have a gamey flavor, but this is typically more pronounced in older animals. The flavor can also be affected by the animal’s diet. Grass-fed lamb may have a milder flavor than lamb that has been fed grain.
DON’T MISS THESE HOLIDAY E-BOOKS!
This smoked lamb 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 cooked on your smoker 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 Traeger Boneless Leg of Lamb recipe, you’re going to love these other smoked main dish recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Smoked Boneless Leg of Lamb 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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This Biscuit Breakfast Casserole is filled with fluffy biscuits, savory sausage, eggs, and melted cheese, perfect for an easy morning meal.
Get ready to enjoy the deliciousness of Biscuit Breakfast Casserole! This hearty and comforting dish is perfect for feeding a crowd or enjoying a lazy weekend morning. That’s our favorite time to make it at my house.
There’s something satisfying about having a good, hearty breakfast on the weekend. No rushing off to work or school. Just enjoying a meal.
View postHere’s an easy soup recipe that will WOW your taste buds! This Chicken and Mushroom Soup is perfect for busy weeknights because it is ready in just 25 minutes. Super tasty, comforting, and hearty.
It’s super simple to make and can be modified to your liking. So go ahead and give it a try!
You won’t believe just how quick and easy it is to make a homemade, creamy chicken soup in such a short amount of time. Plus it is really tasty, you’ll want to make this one for guests.
Aren’t soups the best? Especially on a cold day or even a warm one. This chicken and mushroom soup is super easy to make and it’s really delicious. You’ll love it!
This is one of my “go-to” dinners when the day is too much to make anything complicated. I love how quickly it comes together and how having the leftovers simplifies the rest of the week too.
If you have any leftover Chicken and Mushroom Soup, it is important to store it properly in order to maintain its quality and flavor. Leftovers can be stored in the fridge for up to four days or in the freezer for up to six months.
When storing leftover soup in the fridge, be sure to place it in an airtight container. This will help to keep the soup fresh and prevent it from absorbing any odors from other food in the fridge. If you are freezing the soup, be sure to first place it in a freezer-safe container before transferring it to the freezer.
When reheating Chicken and Mushroom Soup, be sure to do so slowly and gently. Reheating too quickly can cause the soup to become watery and lose flavor. If reheating in the microwave, be sure to stop and stir the soup occasionally to help evenly distribute the heat.
Yes – of course! If you want to speed the process along, you can use leftover rotisserie chicken or canned chicken if that is what you have.
I also recommend dicing up pork or adding ground sausage to this soup. So good!
Yes – you can mix a variety of vegetables as needed. So you can use any canned, frozen, or fresh – whatever you have will work.
You bet that will work just fine. Just know that it will make the soup thicker AND increase the calories when making that swap.
There are many different things that you can serve with Chicken and Mushroom Soup. Some good options include:
In theory, yes, this recipe would double well. If you have a very large stockpot, you can double this recipe on the stovetop.
Yes – you can make this vegetarian. Just eliminate the chicken and use veggie broth – super easy!
You can do this by following the recipe here – only you will add the cooked ingredients to the slow cooker instead of to the pot on the stove.
Place the lid on the crockpot, turn it to high for 2 hours or low for 3-4 hours, and cook until the veggies are soft. If you want to add the chicken to the slow cooker when it is raw, instead of sauteeing it first – you will need to cook on high for 4 hours or on low for 6-7.
A: Yes, you can add additional vegetables to the soup if desired. Adding more mushrooms or chicken would be a good option too.
Just know that by swapping out the half and half with one of these options will make the soup thinner. You might need to add more flour or even a cornstarch slurry to help thicken it to your liking.
This creamy chicken soup with mushrooms 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 soup 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 Chicken and Mushroom Soup recipe, you’re going to love these other soup recipes too. Please click each link below to find the easy, printable recipe!
Instant Pot Butternut Squash Soup
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Instant Pot Chicken and Dumplings is an easy comfort food dinner recipe that includes tender chicken and fluffy, homemade dumplings.
Looking for an easy, comforting dish to make in your Instant Pot? This chicken and dumplings recipe is perfect for a busy weeknight!
The best part is, that it only takes about an hour to cook. So you can have a delicious, home-cooked meal on the table in no time.
If you’re like me, you’re always looking for ways to make your favorite dishes a little bit easier. That’s why I love my Instant Pot—it makes cooking a breeze!
Today, I’m going to show you how to make chicken and dumplings in your Instant Pot. It’s so easy and delicious, that you’ll wonder why you haven’t been making it this way all along!
Chicken and dumplings can be stored in the fridge for up to 3 days or in the freezer for up to 2 months. To store, place the cooled chicken and dumplings in an airtight container. When ready to eat, reheat in the oven or microwave until warmed through.
Yes, you can definitely make turkey and dumplings! Just follow the same instructions but use turkey breasts instead of chicken. Yum!
There are a few things that could cause this. One possibility is that you didn’t add enough flour to the dough. Another possibility is that you overworked the dough which made the gluten too tough.
Yes, you can make chicken and dumplings in a slow cooker. Just follow the same instructions but cook on low for 6-8 hours or on high for 3-4 hours.
Note – you will need to saute the veggies in a skillet on the stovetop before adding them to the slow cooker and continuing the process with the chicken and the dumplings.
If you don’t have chicken broth on hand, you can use water or vegetable broth. However, using water will result in a more bland soup. So, if you go this route, you may want to add some additional seasonings to the soup.
Yes, you can certainly make chicken soup without the dumplings. Just follow the same instructions but omit the dumpling dough. You could also add some cooked rice or noodles to the soup instead of dumplings. Enjoy!
Yes, chicken and dumplings can be made ahead of time and stored in the fridge for up to 3 days or in the freezer for up to 2 months.
To store, place the cooled chicken and dumplings in an airtight container. When ready to eat, reheat in the oven or microwave until warmed through. Enjoy!
There are a few ways to make gluten-free dumplings. One option is to use a gluten-free flour blend in place of the regular flour.
Another option is to use potato starch or tapioca flour in place of the regular flour. These egg dumplings will be more delicate but still delicious! Enjoy!
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.
By today’s definition, they are virtually the same – if you are talking about an electric pressure cooker. However, a traditional pressure cooker and an instant pot are two different cooking methods.
A traditional pressure cooker is a sealed metal container that cooks food quickly by steam under increased atmospheric pressure and heats the pot to boiling point.
An Instant Pot, on the other hand, is an electric-style pressure cooker that uses the same idea for cooking foods but can do so with very little liquid. They are incredibly efficient, safer than a traditional pressure cooker, and super easy to use too. Plus they come with a multitude of other functions making them great for quick meal prep.
If you love this easy Instant Pot Chicken and Dumplings recipe, you’re going to love these other quick dinners too. Please click each link below to find the easy, printable recipe!
Triple Cheddar Chicken and Pasta
Spinach Stuffed Chicken Parmesan
Chicken Parmesan Grilled Cheese Sandwich
Slow Cooker Chicken Parmesan Soup
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Kung Pao chicken is a favorite Chinese dish that is simple to make at home. This recipe calls for just a few ingredients, and it can be ready in under 30 minutes. It’s a delicious dinner that’s quick to make and everyone loves it.
Kung Pao Chicken is a healthy and tasty option for an easy weeknight dinner. You can’t beat the exceptional flavor and how quickly you can make something that tastes THIS GOOD in under 30 minutes.
You will definitely want to give this recipe a try tonight!
When it comes to getting take-out – Kung Pao Chicken is always on our order. But since we moved out of the city, it is really hard to not only get take-out but also get our favorite dishes.
While we do have a place in the nearby town, they don’t offer Kung Pao on the menu, which leaves me to make our own.
Fortunately, this one is super simple to make and everyone loves it. It’s faster to make this than it is to place an order and drive over to get it – which I love.
Kung Pao chicken is a stir-fry dish made with chicken, peanuts, vegetables, and chili peppers. The dish is believed to have originated in the Sichuan province of China and gets its name from the Kung Pao sauce that is used as a key ingredient.
There are many different ways to make Kung Pao chicken, but the dish typically features chicken that has been marinated in a mixture of soy sauce, rice wine, and cornstarch. The chicken is then stir-fried with peanuts, vegetables, and chili peppers in a Kung Pao sauce made from vinegar, soy sauce, sugar, and chili peppers.
Kung Pao chicken is often served over rice or noodles and is a popular dish in Chinese restaurants around the world. It can be made with different types of meat, such as shrimp or beef, and there are also vegetarian versions of the dish that use tofu in place of chicken.
Kung Pao chicken is spicy, sweet, and savory all at the same time, and it is a delicious way to enjoy a classic Chinese dish. If you are looking for a new recipe to try, Kung Pao chicken is a great option that is sure to please everyone at the table.
This chicken stores well. Just place any leftovers in an airtight container and keep refrigerated for up to 3 days. To reheat, pop the corner of the lid, add a small splash of water, and microwave until hot.
The chicken won’t be quite as crispy as when it was fresh – but still quite delicious.
Store-bought minced garlic is a perfectly acceptable alternative to fresh cloves of garlic. Generally, I am more likely to have this on hand than fresh garlic since it is jarred and stored in the refrigerator.
However, I would discourage relying on garlic powder as a substitute in this recipe since it will not have the same ability to incorporate its flavor throughout the dish.
Yes – you can make this dinner ahead of time. But keep in mind that the coating on the chicken will not be as crispy once you reheat it.
The level of spice in Kung Pao chicken can vary depending on how it is made. Some recipes call for a lot of chili peppers, while others use just a few. If you are sensitive to spice, you can always change it up when making it.
Kung Pao chicken is typically made with a mixture of dried chili peppers, fresh chili peppers, and Sichuan peppercorns. These ingredients give the dish its characteristic heat, but they can also be adjusted to taste. If you want your Kung Pao chicken to be extra spicy, you can add more chili peppers or use a hotter variety of pepper.
On the other hand, if you want to tone down the spice, you can remove some of the chili peppers or use a milder variety. You can also make your Kung Pao chicken without any peppers at all.
No matter how you like your Kung Pao chicken, it is sure to be a delicious and easy way to enjoy a classic Chinese dish. Give it a try the next time you are in the mood for something new and exciting!
Kung Pao chicken is typically served over rice or noodles. For a complete meal, you can also add some steamed vegetables on the side.
If you want to keep it simple, Kung Pao chicken goes great with plain white rice. If you are looking for something a little fancier, try serving it over a bed of sautéed vegetables or some lo mein noodles.
No matter what you serve it with, Kung Pao chicken is a delicious and easy way to enjoy a classic Chinese dish. Give it a try the next time you are in the mood for something new and exciting! Here are some of our favorites we make alongside this dish.
This Kung Pao 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 simple Kung Pao Chicken recipe, you’re going to love these other homemade Asian-inspired dishes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Kung Pao Chicken 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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