Crockpot Chicken Noodle Soup

Comforting and hearty, this crockpot chicken noodle soup is so easy to make, and right in the slow cooker. Let the house fill with the most wonderful aroma knowing a cozy dinner is on the way!

For more easy slow cooker soups try this pasta e Fagiolilentil soup and potato soup.

Top down view of a white bowl filled with chicken noodle soup.

Crockpot Chicken and Noodles

When the cold weather sets in there’s nothing quite like a big bowl of soup to warm you up and is there any soup more classic than chicken noodle soup? What makes this one even better is the fact that it’s made completely in a slow cooker or crockpot.

This flavorful soup is as easy as throwing ingredients straight into the slow cooker and just letting it do it’s thing, while you’re off running errands or maybe even putting your feet up. You deserve it. Towards the end of the cooking time, you’ll just shred the chicken and add some dried pasta and it’ll be ready for the table in another 30 minutes.

Chicken Noodle Soup Ingredients

  • Chicken: While I’ve used chicken breast here, thighs will work too. Remove the skin and any excess fat as this could leave an unsightly scum on top of the soup when it’s done.
  • Onion, Celery, Carrot, Garlic: This 4 ingredient vegetable combination gives most of the flavor base to the soup. It’s a classic combo for a reason.
  • Chicken Stock: All chicken stocks are not equal. Make sure you purchase a good quality one as it will make a huge difference to the flavor of the soup. If the stock is completely clear, it likely doesn’t have the flavor we’re after here. Use a cloudier stock and notice the difference.
  • Dried herbs: This version uses dried oregano and thyme which give a good herby flavor without being overpowering. You could use herbs like basil, sage or rosemary too but note rosemary will give a more intense herbiness to the soup.
  • Salt & Pepper: It’s always important to season your soup. Add these in as per the recipe but taste test before serving and add a little more to your taste before serving if needed.

How To Make Slow Cooker Chicken Noodle Soup

Perfect for a busy and cold day, this soup only has two steps and the longest amount of time you’ll need to spend on it is chopping vegetables and shredding chicken. It couldn’t be easier.

  1. Add vegetables, dried herbs, seasonings and chicken to a slow cooker and pour over the stock.
  2. Cook on low for 7 hours (or until the chicken can be easily shredded).
  3. Remove the chicken and shred it using two forks then add it back to the slow cooker.
  4. Break dried pasta, like fettucine or spaghetti, into 3 and add it to the slow cooker, leaving it on low.
  5. As different pastas are different thickness’ check to see if it’s done after 20 minutes but it should take no longer than 30 minutes.

4 images showing the steps to making chicken noodle soup in a slow cooker

Can I Add More Vegetables?

You can certainly add more vegetable to your slow cooker noodle soup. I wouldn’t change the base of celery, onion and carrot due to the flavor they impart though. Try adding some diced bell pepper along with them or adding frozen peas with the pasta at the end. Just know if they are still frozen, it will cool the soup down so you may need to cook it longer for the pasta to cook through.

If you want to get really fancy, saute some mushrooms in butter at any point during the day, keep them in the fridge and add them in the last ½ an hour. This is exactly what I do in my slow cooker beef stroganoff which also happens to work great with chicken thighs.

chicken noodle soup in the black bowl of a slow cooker

How to Store Leftovers

This is definitely best eaten fresh. The pasta will continue to swell and soften the longer it sits in the soup so will be much softer the next day. However, leftovers can be stored in an airtight container in the fridge.

If you want to freeze the soup, it’s best to freeze it without the pasta, then cook the pasta up when you heat the soup.

A white bowl filled with chicken noodle soup and a spoon digging in

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Top down view of a white bowl filled with chicken noodle soup.

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Crockpot Chicken Noodle Soup

Comforting and hearty, this crockpot chicken noodle soup is so easy to make, and right in the slow cooker. Let the house fill with the most wonderful aroma knowing a cosy dinner is on the way.
Course Dinner, main dish, Side Dish, Soup
Cuisine American
Keyword chicken noodle soup, crockpot chicken noodle soup, slow cooker chicken noodle soup
Prep Time 20 minutes
Cook Time 7 hours 30 minutes
0 minutes
Total Time 7 hours 50 minutes
Servings 8 Servings
Calories 235kcal
Author Marie Roffey

Ingredients

  • 1 ½ pounds skinless chicken breast notes 1
  • 3 large carrots, sliced (approx 2 ½ cups)
  • 3 stalks celery, sliced (approx 2 cups)
  • ½ large onion, diced (approx ¾ cup)
  • 4 medium cloves garlic, minced
  • 1 ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 2 teaspoon salt
  • ½ teaspoon pepper
  • 8 cups low sodium chicken stock
  • 6 ounces dried long pasta like linguine, fettucine, spaghetti
  • extra salt and pepper to taste
  • fresh parsley to serve

Instructions

  • Place everything except the pasta into the slow cooker – chicken, carrots, celery, onion, garlic, oregano, thyme, salt, pepper and chicken stock.
  • Cook on low for 7 hours (or until the chicken can be easily shredded).
  • Remove chicken and transfer to a plate or chopping board. Use two forks to shred apart the meat then return it to the slow cooker.
  • Break the pasta into thirds so the pieces are shorter and stir it into the soup. Place the lid back on and cook for another 20-30 minutes, until pasta is cooked. (notes 2).
  • Taste and add seasoning to taste. Serve immediately.

Notes

  1. You can also use chicken thigh. Make sure to remove the skin and any excess fat.
  2. Different pasta will take different lengths of time to cook. The thinner the pasta the quicker it will be.

Nutrition

Calories: 235kcal | Carbohydrates: 23g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 784mg | Potassium: 717mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4613IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg



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Quick Bread Dough Recipe


Quick Bread Dough Recipe This easy and quick bread dough recipe is ready in less than 30 minutes. It’s perfect for pizza crusts, cinnamon rolls, and even dinner rolls when you’re in a pinch for time! Related Recipes: Traditional Easter Bread Mom’s Famous Homemade Bread Easy Overnight Artisan Bread Ingredients  active dry yeast  warm water […]

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Split Pea Soup

Split Pea Soup with ham is the perfect comfort food for any occasion. Full of vegetables, flavored with ham and cooked to perfection, you and your family are going to LOVE this soup.

Soups are one of the most comforting food, especially on chilly nights! Try Broccoli Cheese, Zuppa Toscana or my Winning Cheeseburger soup when you want to come home to something warm and delicious.

Homemade Split pea soup with ham in a bowl.

Split Pea Soup with Ham Bone

Split Pea Soup flavored with ham is just like the one you grew up on. Full of vegetables and tender split peas this soup is easy to make and even better to eat. It is  hearty and soul warming. Split pea soup is one of those feel good soups that’s also good for you. Don’t let the color of this incredibly delicious soup throw you. Its vibrant color just means it tastes good and is healthy too. The aroma is unbelievable and the flavor will keep you coming back bowl after bowl.

Split pea soup is one my go to favorites after I’ve cooked a ham and have leftovers. It’s the perfect way to use the hambone and not let it go to waste. It gives the pea soup just enough of that salty smoky flavor that makes this soup irresistible. The ham also gives it an extra punch of protein and will help satisfy your hunger.  Another plus to this recipe is the fact that split peas are so cheap. So if you use leftover ham, it’s quite a low cost hearty dish. Serve it with a side of rolls and a nice green salad and you’ve got a meal that’s sure to delight!

Ingredients For Pea Soup

Hearty and wholesome, this soup is chock full of good for you ingredients. Herbs and spices give that extra umph and flavor. If you don’t have a leftover ham bone you can use, ask the butcher for one at your local grocery store. You can also leave out the ham bone and just add ham. It won’t be quite as flavorful but still amazing.

  • Butter: For sautéing the vegetables.
  • Onion: A classic ingredient for most soups.
  • Carrots: Dice into bite sized pieces.
  • Celery: Add incredible flavor to the stock.
  • Garlic: Gives the split pea soup a nice flavor.
  • Dried Split Peas: These can be found with other dried beans at your local store.
  • Chicken Broth: Flavor and the base of the soup.
  • Ham bone: If you don’t have one on hand, see if you can get one from your local butcher.
  • Salt and pepper: Add more or less to taste.
  • Fresh Thyme: Fresh gives a nice light flavor. You can use dry, just use ½ teaspoon.
  • Chopped Ham: This is optional, but you’re going to love the extra flavor it gives.

How to Make Split Pea Soup

Like most soups this Split pea soup is pretty hands off once you sauté the vegetables. The longer you can let it simmer the more the flavors will meld together. Whip this up with plenty of time to make some biscuits to go with it.

  1. Sauté: In a large pot over medium high heat ad the butter and let it melt. Add the onion, carrots, celery and garlic. Sauté until tender
  2. Add: Pour in the split peas and chicken broth. Next carefully place in the hambone.
  3. Simmer:  Bring to a boil and simmer uncovered for 60-90 minutes stirring occasionally. Cook until the peas split and soup has thickened.
  4. Shred: Remove the hambone and shred the ham. Add it back to the soup. Add salt and pepper and thyme. Garnish with additional ham if needed.

Sauteing vegetables, cooking the ham bone and stirring in ham for spit pea soup.

What are Split Peas?

  • What are they? Split peas are field peas that are dried, peeled and split in half for easy cooking. They come in both green and yellow varieties, which can be fun to add both to the soup. The yellow ones tend to be more mild in flavor and the green split peas are sweeter. That’s why they pair so perfectly with the salty ham. As they cook they will thicken and create a wonderful creamy texture, perfect for soup.
  • Do you need to Soak Them? Split peas are small so they don’t need to be soaked. The long cooking time for the soup is more than enough to give these split peas the soft texture you want.  Just give the split peas a nice rinse before adding them to the soup. Since you don’t have to soak the peas, it saves you time in the beginning. The long cooking time also allows the flavors to meld beautifully together and they will cook down and thicken to a perfect texture.
  • Are they Nutritious? Split peas are definitely good for you. They are low in fat, high in fiber and protein, and are a great source of vitamins and minerals including magnesium.

Tips and Variations for Pea Soup

  • Add Vegetables: This is a hearty soup already, but you can even more depth to it by adding in a few red or yellow potatoes with the diced carrots.
  • Thicken: When cooking the peas should break down and thicken on their own, if you feel you want it thicker, simmer uncovered for the last 20-30 minutes. Do note that the soup will thicken as it rests and cools. You might actually need to thin it out with water the next day.
  • No Ham Bone: If you don’t have a ham bone don’t worry. You can still get that great flavor from thick chunks of sliced ham. Throw them in with the stock and allow it to simmer along with the rest.  Add bacon at the end for garnish and even more flavor if you desire.

Storing Leftover Soup

If you have any leftovers, which are always better the next day, they can be kept in the refrigerator for up to 4 days. Keep it tightly sealed, and remember it will thicken as it sits. Add broth or water to thin it as needed. Reheat on the stove top on medium low or microwave individual portions.

Can I Freeze It?

Yes, this soup will freeze well! First let the soup completely cool and place in airtight containers or freezer safe ziplock bags. This will keep in the freezer for up 3 months. Thaw overnight in the fridge and reheat the next day.

Ladling split pea soup out of stock pot.

More Soups to Love!

Soup is so good and such an easy way to make dinner. They can be super healthy, super comforting, and always super yummy! There’s nothing quite like a nice warm bowl of goodness to cheer you up on a chilly night after a hard day. Soups are relatively easy too. You can throw everything in a pot and let it simmer away till you’re ready to eat. Soup is easy to change and adapt as well. If you don’t have a certain ingredient it can usually be substituted for another, depending on what it is. Soup is just so delicious, try some of these tried and true scrumptious soups tonight!

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Split Pea Soup

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Split Pea Soup with ham is the perfect comfort food for any occasion. Full of vegetables, flavored with ham and cooked to perfection, you and your family are going to LOVE this soup.
Course Dinner, main dish, Side Dish, Soup
Cuisine American
Keyword pea soup, split pea soup, split pea soup recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8 People
Calories 259kcal
Author Alyssa Rivers

Ingredients

  • 2 Tablespoons butter
  • 1 small onion chopped
  • 3 large carrots diced
  • 3 celery stalks diced
  • 3 cloves garlic minced
  • 1 pound dried split peas
  • 6 cups chicken broth more if needed
  • 1 ½ – 2 pound ham bone
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon fresh thyme
  • 1 cup chopped ham for garnish

Instructions

  • In a large pot over medium high heat add the butter and let it melt. Add the onion, carrots, celery, and garlic. Sauté until tender.
  • Add in the split peas and chicken broth. Add in the ham bone. Bring to a boil and simmer uncovered for 60-90 minutes stirring occasionally. Cook until the peas split and the soup has thickened.
  • Remove the ham bone and shred the ham. Add it back to the soup. Add salt, pepper, and thyme. Garnish with additional ham if needed.

Nutrition

Calories: 259kcal | Carbohydrates: 39g | Protein: 18g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 1030mg | Potassium: 808mg | Fiber: 15g | Sugar: 6g | Vitamin A: 4705IU | Vitamin C: 16mg | Calcium: 58mg | Iron: 3mg



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Mom's Tennessee Banana Black Walnut Cake

This homestyle cake is a family recipe made of two soft banana layers loaded with black walnuts. Old fashioned caramel frosting makes it a true southern favorite. 
Here it is, my favorite homestyle cake – my mother's recipe. The last time I had a large family dinner (remember those?) I made a different black walnut cake from a fancy cookbook, and from the author's confidence and praise of her own cake, I felt so sure it would be just as good as this one. It was not. 
I often spring new recipes on my family, and some are better than others, but this time I was embarrassed. The cake looked beautiful on the outside but it was a huge disappointment flavor-wise and dry.  Sooo dry.  I already had the best black walnut cake recipe from my mom, and I should have just made it instead. 

Continued, click to read more…



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Incredible Lobster Mac and Cheese

It’s ooey and gooey, full of cheese and decadent rich lobster, this truly is an Incredible Lobster Mac and Cheese. Perfect for a special night or occasion, it’s a macaroni and cheese that’s sure to impress.

Lobster is a rich full flavored seafood. Indulgent and flavorful your going to to want to cook lobster more often. You have to try this one, it’s The Best Lobster, or try it grilled. It’s so good!

Cheesy Lobster Mac and Cheese being scooped out of a white dish.

Seafood Mac and Cheese

This is not the macaroni and cheese you grew up with. This lobster mac and cheese is an elegant, grown up version that takes mac and cheese to a whole new level. This seafood mac and cheese is ooey, gooey, cheesy and full of rich melt in your mouth lobster. It’s so insanely delicious. This changes everything when it comes to comfort food. It’s creamy and savory. Your whole family is going to love this. Make for a special occasion and watch it get devoured.

Adding lobster to your mac and cheese makes it fancy and almost extravagant, but still a classic cheesy flavor. Add a side of broccoli or brussel sprouts and homemade rolls and you have dinner that’s restaurant worthy. Top it off with a slice of cheesecake and you’ll truly have a gourmet meal.

Ingredients for Lobster Mac and Cheese

These ingredients can all be found at your local grocery store, but you may need to hunt for good lobster. Read down below for tips on buying lobster. Cooking and using lobster is much easier than you can imagine!

  • Lobster Tails: 5-6 tails cooked and chopped.
  • Cheddar Cheese: Freshly shredded and divided.
  • Gruyere Cheese: Freshly shredded
  • Parmesan Cheese: Grated
  • Butter: 1 whole stick.
  • Flour: All purpose works best here.
  • Whole Milk: For creaminess, do not use skim or 1% milk.
  • Salt: Don’t skip the salt, it helps the flavor shine through.
  • Garlic Powder: Adds a nice little bit of flavor.
  • Mustard Powder and Nutmeg: These are both optional, but highly recommended. Especially the mustard powder!
  • Pepper to Taste: Freshly ground will deliver the best bit of a kick.
  • Elbow Macaroni: Can also use cavatappi pasta, cooked according to directions.
  • Parsley: This optional but adds flavor and a nice pop of color.

Lobster tails for cooking on a cookie tray.

Making Incredible Lobster Mac and Cheese

This grown up version of seafood mac and cheese is easy, it takes a bit of time, but it’s totally worth it!  This is so good you are going to want to make it all the time, even if it does take a bit of extra time.

  1. Cook:  Cook the lobster according to your preference. I prefer to broil my lobster
  2. Prep: Heat oven to 400 degrees with the rack in the middle of the oven.
  3. Sauce: In a large saucepan over medium heat melt the butter. Add the flour to the melted butter and stir until thickened, about 3 minutes
  4. Whisk: Slowly whisk in milk a little at a time. The slower you add the milk the thicker the sauce will be.
  5. Stir: Add in 3 cups of the cheddar cheese, gruyere cheese, and ½ cup of parmesan cheese into the sauce. Reserve 1 ½ cups cheddar and ½ cup parmesan for the top.
  6. Spices: Add in the salt, pepper, garlic powder, mustard powder and nutmeg to the sauce, stir until combined.
  7. Mix: Stir together the cooked macaroni noodles, lobster and the sauce and transfer to a 9×13 baking, that has been prepped with cooking spray if needed.
  8. Top: Sprinkle with remaining cheese and bake in the oven until golden and bubbling. 20-25 minutes
  9. Garnish: Top with flat leaf parsley if desired.

Making the roux, adding the cheese and lobster to the cheese sauce.

What to Look for When Buying Lobster Tails

There are two types of lobster tails that are most commonly sold. Warm water and Cold water Lobster tails. For the best flavor and texture you’ll want to look for Cold Water Lobster tails. Yes they are more expensive but they are going to be so worth it. Warm water tails more commonly turn to mush after cooking them.  They can also have an ammonia spell to them, not very pleasant for any meal. So how can you know you’re getting a good lobster tail.

  • Look at the packaging. It will often say if it’s cold water or warm water.
  • Ask the store if it isn’t clear where they’re from.
  • If there are more than one brand of lobsters, pick the most expensive, it’ll probably be cold water lobster tails.
  • Avoid buying tails that have any discoloration in the meat. Look for black spots or yellowing on the flesh. Take a close look at the meat and if there is any sign of yellowing, dull or discolored meat don’t buy it..
  • Ask or check the labels to see if it’s been soaked in sodium tripoyphosphate. If so avoid buying those tails.
  • Tails should not have any grayish. If they are gray at all, it may mean the lobster was dead before processing, and it will not be a good quality tail.
  • Tails should be frozen, and thawed just before cooking. Don’t buy thawed lobster tails. You want to cook right away once thawed.
  • Look for lobster tails ranging from 5 oz to 12oz. These are smaller tails, and are the prime size for getting a good amount of meat and a quality taste and texture.
  • I know it’s more expensive but if you can, pay more for the cold water tails, it’ll be worth it and you won’t have to worry about your lobster mac and cheese being ruined by bad lobster.
  • The best time of year to buy lobsters is during the winter when prices tend to be lower.

Sprinkling cheddar cheese on a pan of lobster Mac and Cheese.

Different Ways of Cooking Lobster Tails

There are several different variations when cooking lobster tails. I love how simple each of them are and how they all taste just about the same. It is all about preference and what is easiest for you in your kitchen. Lobster tails are cooked quickly and easily. In less than 10 minutes these lobster tails will be done and ready to chop!

  • Broiled: This is my go-to way of cooking lobster. It is quick and easy and simple broiled on high heat and up close to top of the over. This makes a tender lobster tail ever time.
  • Baked: Very similar to broiling except under average heat and extra time when cooking.
  • Poached: This is more of a simmer in a layer of butter. It is also known as butter poaching.
  • Boiled: For the easiest and simplest way of cooking lobster boiling it is the way to go. Boil water in a large pot and the lobster tails soak in and boil for minutes. Sometimes the lobster is not quite as tasty though and doesn’t have that rich buttery herb flavor attached to it compared to other ways of cooking.
  • Grilled: If you love to grill, this is for you! Simply add the lobster tails to your grill and let the heat cook the tails evenly and quickly.

Baked lobster macaroni and cheese in a white dish.

Tips and Variations for Homemade Mac and Cheese

This lobster mac and cheese is very simple and straightforward. But you can change it up as you like.

  • Spices: If you want a bit of a kick add cayenne, or chili powder. Or you can just serve it with hot sauce on the side. Also try Italian seasoning, cajun or smoked paprika for different flavors.
  • Noodles: Truly in short noodle will work with lobster mac and cheese. Try corkscrew, campanelle, conchiglie, fusilli, or a spin on elbow called piperigate.
  • Topping:  If you are the type that likes breadcrumb topping, mix two tablespoon of melted butter, ½ cup of bread crumbs, and ¼ cup of parmesan cheese. Sprinkle on top before baking.
  • Cheese: Don’t use pre shredded cheese, it’s usually coated with flour making it harder to melt and incorporate. Experiment with different cheeses if you like. White cheddar, smoked gouda, mozzarella, monterey jack, and fontina are all good choices.
  • Milk: Whole milk will create the creamiest texture. You can go down to 2% but I wouldn’t go any lower in fat percentage in your milk.
  • Storage: Keep your leftovers in a tightly sealed container in the fridge for 3-4 days. Reheat in the microwave or in the oven.

Close up of chunks of lobster in the golden macaroni and cheese.

More Seafood Recipes that are Incredibly Good!

Seafood is delicate, flavorful and versatile. Most people have strong opinions about seafood and if they like it or don’t. And what kind they like. These recipes are game changers when it comes to seafood. They will become your favorites. They will convince the skeptics that seafood in not only good for you to eat, but it’s truly divine. Put these winners in your seafood rotations and enjoy!

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Lobster Mac and Cheese

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It's ooey and gooey, full of cheese and decadent rich lobster, this truly is an Incredible Lobster Mac and Cheese. Perfect for a special night or occasion, it's a macaroni and cheese that's sure to impress.
Course Dinner, Main Course
Cuisine American
Keyword lobster mac and cheese
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 People
Calories 730kcal
Author Alyssa Rivers

Ingredients

  • 5-6 lobster tails cooked and chopped
  • 4 1/2 cups cheddar cheese freshly shredded and divided
  • 1 cup gruyere cheese shredded
  • 1 cup parmesan cheese grated
  • 1 stick butter
  • 6 tablespoons flour
  • 5 cups whole milk
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon mustard powder optional
  • 1/2 teaspoon nutmeg optional
  • pepper to taste
  • 1 pound elbow macaroni or cavatappi pasta cooked
  • flat leaf parsley chopped optional

Instructions

  • Cook the lobster according to preference. I like to broil my lobster.
  • Heat oven to 400 degrees with rack in the middle of oven.
  • Melt butter in a large saucepan over medium heat. Add flour to melted butter and stir until thickened, about 3 minutes.
  • Slowly whisk in milk a little at a time. The slower you add the milk the thicker the sauce will be.
  • Stir in 3 cups of cheddar cheese, gruyere cheese, and ½ cup parmesan cheese into the sauce. Reserve 1 ½ cups cheddar and ½ cup parmesan for the top.
  • Add salt, pepper, garlic powder, mustard powder and nutmeg to the sauce, stir until combined.
  • Stir together the cooked macaroni noodles, lobster and the sauce and transfer to a 9 x 13 baking dish, that has been prepped with cooking spray if needed. Sprinkle with remaining cheese and bake in the oven until golden and bubbling, 20-25 minutes.
  • Sprinkle with flat leaf parsley if desired.

Nutrition

Calories: 730kcal | Carbohydrates: 56g | Protein: 45g | Fat: 36g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 1469mg | Potassium: 505mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1140IU | Vitamin C: 1mg | Calcium: 992mg | Iron: 2mg

 

 



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50+ of the BEST Chocolate Mint Dessert Recipes


The BEST Chocolate Mint Dessert Recipes Get more than 50 of the BEST Chocolate Mint Dessert Recipes right here, including Grasshopper Poke Cake, Thin Mint Muddy Buddies, Mint Chocolate Chip Ice Cream, and more! Related Recipe Collections 75+ Girl Scout Cookie Recipe 50+ Mini Cadbury Eggs Desserts 50+ St. Patrick’s Day Desserts Mint Chocolate Recipes […]

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100 Dessert Recipes with Cream Cheese


100 Dessert Recipes with Cream Cheese Get more than 100 Dessert Recipes using Cream Cheese right here. Including recipes for cheesecake (of course!), sweet dips, cakes, frosting, and more! Related Recipe Collections 80+ Cheesecake Recipes 60+ MORE Cheesecake Desserts 100 Completely Decadent Recipes 100 Dessert Recipes with Cream Cheese Question & Answer What can you […]

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How to Make the Absolute Best New York Steak

Skillet seared New York Steak is one of the best steaks you’ll ever have!  It’s tender, juicy and full of flavor!

When steak is for dinner, most people think of potatoes too. Choose any of these winning potatoes like these Roasted, Mashed or French Fries, will complement this dish perfectly.

Two steaks in a pan with garlic overtop.

New York Steak

My son has truly perfected making the best skillet steak.  He has been practicing and studying for the last year on how to make the best steak.  He always is asking me to get steak from the store so that he can work on perfecting his skills.  Last week he made this steak and I immediately knew he was the one to make it for the blog.  It was the absolute best steak that I have EVER had!   He was the swirling the butter on the steak like a pro and if he can make the best restaurant quality steak, so can you!

Steak can seem intimidating to cook, but it truly couldn’t be more easy. The New York steak cut makes cooking steak a breeze, and a great beginner steak with fabulous results. The New York steak is a favorite for being tender, but still a good chew with incredible flavor. A great steak is just minutes away and you’ll have the beginnings of an amazing meal. Add some green beans and rolls to your potatoes of choice and it’s a meal made in heaven.

New York Strip Steak Ingredients

This New York Steak recipe is restaurant quality but in the comforts of your own home, and at a fraction of the cost. This steak will save you time and money by making it at home. Eat it in your pajamas surrounded by family or make a romantic dinner for two. However you want to eat it, just make it! You won’t regret it!

  • New York Steak: It is best to let your steak sit on the countertop at room temperature for 30 minutes prior to cooking.
  • Salt and Pepper: Season the steaks ahead of time.
  • Olive Oil: Warm the skillet with the oil before cooking.
  • Butter: This helps keep the steak moist and tender as it is cooking.
  • Garlic Cloves: Adding the garlic cloves brings more intense flavor.
  • Fresh Rosemary and Thyme Sprigs: Perfect for adding at the end overtop the steak.

Let’s Get Sizzling!

  1. Prepare the Steak: Let the steaks rest for 30 minutes to come to room temperature. Salt and pepper to taste.
  2. Sauté: In a medium sized skillet over medium high heat at the olive oil. Once it starts to smoke add the steaks to the skillet. Sear on all of the sides until they have a golden brown crust. Add the butter and let melt in the skillet. Add in the garlic and fresh sprigs.
  3. Cook Until Done! Reduce the heat to medium and let them cook until they reach the desired internal temperature. Spoon the butter over the steaks while they are cooking.

Two steaks seasoned with salt and pepper.

What is a New York Steak?

The New York Steak is also known as New York strip steak, ambassador steak, strip loin steak, club steak, or the Omaha Strip. But it’s most commonly known as the New York Steak.  They are the queen of steak in that they are usually not too expensive, they cook up fast, and they are insanely delicious.

  • What Kind of Cut is it? Cut from the area of the cow below the backbone, NY strip steaks are tender, lean, and typically boneless. It has a good amount of marbling, which lends a ton of flavor to this evenly, but it’s not quite as tender as a ribeye or a tenderloin.
  • What’s in a Name: The strip steak is called after the city it originated in. New York is known for its steak houses and this cut of beef was one of the firsts and remains a favorite.
  • What to Look For: Look for New York Steak that is bright in color with tons of marbling. This what gives the strip steak it’s flavor and tenderness. Look for a steak that’s 1/2-1 inch in thickness. Remember the thicker the steak the longer it’ll take to cook.
  • Nutritional Value of a New York Steak: A 6-oz portion packs in 320 calories, 12 grams of fat, 50 grams of protein, 3.2 milligrams iron, and 9 milligrams zinc. I’d say that’s a pretty good steak!

Steak in the pan being flipped.

Tips For the Best New York Skillet Seared Steak

  • Pan: Your best bet is to use a heavy bottomed pan. I love using my cast iron skillet for this purpose. It evenly distributes the heat to the meat so it cooks evenly.
  • Room Temperature:  Allow your steak to come to room temperature, let it sit about 20-30 minutes on the counter. The closer it is to your final temperature before cooking results in the steak cooking evenly, as it won’t have any “cold” spots.
  • Pat it dry:  You want your steak to be dry for the best possible searing. Water will steam your steak, which isn’t ideal.
  • Let it Rest:  I can’t emphasize this enough. Meat should always be allowed to rest before cutting into it. This allows the juices to be redistributed throughout the meat and the fibers to relax. This will result in your New York Steak being tender and juicy every time. Place your New York Steak on a warm plate and loosely cover with foil for 5 minutes. Don’t cover it tightly as it will make your steak sweat. 5 minutes is all you’ll need, you don’t want it to get cold.
  • Make Sure your Pan is Hot:  You want to really sear the outside of your steak and create a golden crust. Make sure your pan and oil are hot.
  • Use a High Smoke Oil: To produce an ideal crust you’ll want a high smoke oil, such as canola, grape-seed, peanut or avocado oil. This will produce the best flavor and texture. Lower smoke oils can ruin the flavor.
  • Use Different Herbs:  New York Steak is the darling of steaks, it doesn’t necessarily need a lot of seasoning to taste great. But you can definitely make the steak to your liking using sage, rosemary, thyme, garlic or any grill seasonings and mixes you desire.

Steak cooking in a black pan with butter and garlic.

Temperatures For Your Ideal New York Steak

When you cook a steak, the best way to check the temperature is to use an instant read probe style thermometer. Stick the thermometer into the thickest part of the steak to read its temperature. Remember that the best thing you can do for a steak, or any piece of meat is to let it rest. When it rests it will continue to rise in temperature, about 3-4 degrees at least. You will want to remove your steak right before it reaches its optimum temperature and let it finish cooking while it rests. This will result in the most succulent steak. I don’t recommend cooking your New York Steak above 150 degrees, as it will become dry and tough.

  • Rare: 130 degrees Fahrenheit
  • Medium Rare: 135 degrees Fahrenheit
  • For Medium: 145 degrees Fahrenheit
  • Medium Well: 150 degrees Fahrenheit
  • Well Done: 160 degrees Fahrenheit

Two steaks in a black pan with garlic over top.

Storing Your New York Steak

Steak is great for leftovers, it’s the warming up that can be tricky.

  • Store: Keep the steak in an airtight container in the fridge for up to 3-5 days.
  • Reheat: The best way to warm up your steak without drying it out is to heat it low and slow. Use the oven and warm it up at 200 to 250 degrees till heated through. Or use the microwave at half power, full power will be too hot.

Cut up steak and potatoes on a white plate.

 

More Steak Recipes to Fall in Love With

Steak is a meal that can be cooked on a Tuesday night for no other reason then you want it. It can also turn a special occasion or holiday into something special. I love how versatile steak is, it can be used in so many dishes and in so many ways. For some of the best ways to eat steak, try one of these.

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New York Steak

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Skillet seared New York Steak is one of the best steaks you'll ever have!  It's tender, juicy and full of flavor!
Course Dinner, Main Course
Cuisine American
Keyword new york steak, new york strip steak, steak
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 Steaks
Calories 1055kcal
Author Alyssa Rivers

Ingredients

  • 2 New York Steak Strips
  • Salt and Pepper
  • 2 Tablespoons olive oil
  • 1/2 cup butter
  • 8 garlic cloves smashed
  • Fresh rosemary and thyme sprigs

Instructions

  • Let the steaks rest for 30 minutes to come to room temperature. Salt and pepper to taste.
  • In a medium sized skillet over medium high heat at the olive oil. Once it starts to smoke add the steaks to the skillet. Sear on all of the sides until they have a golden brown crust. Add the butter and let melt in the skillet. Add in the garlic and fresh sprigs.
  • Reduce the heat to medium and let them cook until they reach the desired internal temperature. Spoon the butter over the steaks while they are cooking.

Notes

You can also finish the steaks off in the oven. Once you sear each side put the steaks in the oven at 425 degrees and cook until they reach the desired internal temperature.

Nutrition

Calories: 1055kcal | Carbohydrates: 4g | Protein: 48g | Fat: 94g | Saturated Fat: 45g | Trans Fat: 2g | Cholesterol: 303mg | Sodium: 525mg | Potassium: 769mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1419IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 4mg



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75 Jell-O and Pudding Desserts


75 Jell-O and Pudding Desserts Get recipes for more than 75 Jell-O and Pudding Desserts right here, including recipes for tons of Poke Cakes, Jell-O Salads and Fluff, Lush Desserts, Pudding Cookies, and more! Related Recipe Collections: 50+ Rice Krispie Treat Recipes 100+ Cool Whip Recipes 50+ Mousse Recipes Poke Cakes Jell-O Salad & Fluff […]

The post 75 Jell-O and Pudding Desserts appeared first on Something Swanky.



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Fluffy Sheep Sugar Cookies

Cute sheep sugar cookies are extra sweet and so easy to decorate. Nonpareils give them a 'wooly' appearance and add sugary crunch.

They say that inspiration has to find you working, and that's how these cookies came about. I was asked to make an array of decorated dog breed cookies for a food styling gig last November, and during that endeavor I found that a simple sprinkle of nonpareils over royal icing made a fluffy, almost curly-looking dog coat. I bookmarked that idea in my brain for a different kind of cookie, and here they are. Cute, wooly sheep cookies for spring!
I've been longing for spring this week because we've had mostly dark, damp, and slushy days. These cookies cheered me right up, and made me look forward to more sunnier times. I noticed that Easter comes early this year, and I think these would look extra cute in an Easter basket.

Continued, click to read more…



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