The Locust Table | Powell, OH

The Locust Table | Facebook | IG: @thelocust_table
16 Crossing St. (map it!)
Powell, OH 43065
(614) 553-7322

Open Tuesday-Friday, 7a-2p; Sat & Sun, 8a-3p (bfast served till 11a weekdays)
Vegetarian/vegan/gluten free? Y/Y/Y
Kid-friendly? Y

We’re always happy to have more breakfast options across the city, so it was exciting to hear of The Locust Table opening in the heart of Powell. Sitting at a visible front corner of the new Powell Crossing development, the cafe is owned by Karla Woolley, who has a long history with companies like Northstar Cafe. You’ll find echoes of Northstar’s service style, care of ingredients, and interesting construction of dishes on the menu.

The Locust Table has you order at the counter, then grab a number and find a seat in the spacious cafe.



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Bubble Pizza

Bubble pizza is a fabulous spin on pepperoni pizza that is easy and crazy good! Soft pillowy biscuits are smothered in sauce, pepperoni, and topped with cheese!

We love pizza in our house and there are so many fun ways to make it besides in the round. Try these tried and true recipes Pizza Crescent Rolls, Calzone, and English Muffin Pizzas.

Bubble pizza in a 9x13 ready to eat.

Quick and Easy Bubble Pizza

When you are craving pizza but need it quick, this bubble pizza is the way to go! Customize your pizza any way you like! This is the perfect combination of biscuit, cheese to pepperoni ratio. Every bite of bubble pizza gets better and better with the same stringy, hot cheese, sizzling pepperoni and the biscuits that is like crust. Your family will be asking to make this each week!

Creating pizza is the best Friday night tradition! Now add this bubble pizza to your rotation and see how simple this pizza casserole comes together. Bubble pizza is named from the biscuits being simple to use and act as a crust in the casserole. They bubble up being baked and create the best balance of bread, cheese and sauce mixture. You can’t go wrong with this bubble pizza recipe!

Ingredients for Bubble Up Pizza

Bubble Pizza is super simple to make and has just the right amount of ingredients that you will have on hand. Easy and delicious, this bubble pizza will be a huge hit for dinner!

  • Regular Biscuits: I used a can of Pillsbury dough biscuits.
  • Pizza Sauce: I love homemade sauce but any store bought kind will work well too.
  • Parmesan Cheese: Freshly grated is the best but if you want to keep it simple, purchase the pre-shredded in kind in the bag.
  • Italian Seasoning: This is a pantry staple and always on-hand.
  • Garlic: My favorite ingredient to add when choosing Italian dishes!
  • Pepperoni: Cut your pepperoni into fourths for a bite size look.
  • Colby Jack Cheese: Shredded cheese that will be sprinkled on top.

How to Make the Best Bubble Pizza

It is easy to make and comes together in a less than 10 minutes. Your kids will love to watch the oven window as the biscuits start to bubble up!

  1. Prepare Pan: Preheat oven to 350 degrees.  Spray a 9×13 inch baking dish with cooking spray and set aside.
  2. Mix Together: In a medium-sized bowl combine the biscuits, pizza sauce, parmesan cheese, Italian seasoning, garlic, and pepperoni.
  3. Add Biscuits: Spread in an even layer along the bottom of your baking dish.  Do not overlap biscuits.
  4. Bake to Perfection! Top with shredded cheese and bake for 15-20 minutes or until biscuits are cooked and cheese is bubbly.
Biscuits, sauce, cheese and pepperoni in a bowl.

Variations for Bubble Up Pizza Bread

Mix and match all the toppings to customize your bubble pizza just the way your family loves it!

  • Sauce: Mix up your sauce and try Alfredo Sauce or a zesty Italian sauce that is store bought.
  • Cheese: Switch your cheese with an ooey-gooey mozzarella or even a sharp cheddar.
  • Biscuit Dough: If you love homemade, these biscuits are perfect for using in this recipe.
  • Protein: Shredded chicken, sausage and ham are great ways to create a hearty and filling dinner.
  • Toppings: Add as many or as little toppings to create the best bubble pizza. Try green peppers, canned pineapple, sliced black olives, mushrooms or onions for a delicious twist.

What to Serve with Casserole Pizza

Make a complete meal with these delicious side dishes!

Mixture in a 9x13 with cheese on top ready to bake.

How to Store your Pizza

Storing bubble pizza is simple! Simply place a lid, plastic wrap or aluminum foil overtop the casserole dish and store in the refrigerator for 3 to 5 days. When ready to reheat, place a slice of pizza on a microwavable plate for 1 minute or until it is warmed through.

Scooping out a slice of Bubble pizza.

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Bubble Pizza

Bubble pizza is a fabulous spin on pepperoni pizza that is easy and crazy good! Soft pillowy biscuits are smothered in sauce, pepperoni, and topped with cheese!
Course Dinner
Cuisine American
Keyword bubble pizza, bubble up pizza
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 People
Calories 361kcal
Author Alyssa Rivers

Ingredients

  • 1 can pillsbury regular biscuits not grand , cut into fourths
  • 1 cup pizza sauce
  • 1/4 cup parmesan cheese
  • 1 teaspoon italian seasoning
  • 1/2 teaspoon garlic
  • 1 cup pepperoni cut into fourths
  • 2 cups Colby Jack Cheese

Instructions

  • Preheat oven to 350 degrees. Spray a 9×13 inch baking dish with cooking spray and set aside.
  • In a medium sized bowl combine the biscuits, pizza sauce, parmesan cheese, italian seasoning, garlic, and pepperoni.
  • Spread in an even layer along the bottom of your baking dish. Do not overlap biscuits.
  • Top with shredded cheese and bake for 15-20 minutes or until biscuits are cooked and cheese is bubbly.

Nutrition

Calories: 361kcal | Carbohydrates: 31g | Protein: 13g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 34mg | Sodium: 954mg | Potassium: 279mg | Fiber: 1g | Sugar: 4g | Vitamin A: 490IU | Vitamin C: 2mg | Calcium: 300mg | Iron: 3mg



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Chicken Cordon Bleu

Chicken Cordon Bleu has layers of ham and cheese wrapped inside succulent crumbed chicken breast and with a crunchy breadcrumb crust. This one is oven-baked making it healthier too.

Chicken is an easy and favorite dish! For more succulent chicken, try this Chicken and these Chicken Nuggets too.

Closeup of the inside of chicken cordon blue with cheese oozing out.

Homemade Chicken Cordon Bleu

This crunchy breadcrumb coated chicken cordon blue has it all. Flavor, juicy chicken and gooey cheese, it’s all topped with a rich and creamy mustard sauce that’s so simple to make.

After loads of testing with different filling and cooking methods, I can now share all the tips for the perfect cordon bleu recipe.

What is Cordon Bleu?

Traditionally, cordon bleu is some form of schnitzel filled with ham and cheese, then rolled and pan fried.

This one is oven baked making it a little healthier and also easier to make. Once they’re ready to cook, then go straight into a hot oven and bake for around 30 minutes. No babysitting necessary.

Chicken cordon bleu on an oven rack.

Ingredients in Classic Chicken Cordon Bleu

One of the greatest things about this recipe is it uses minimal ingredients and they’re all very common.

  • Chicken breast: use cutlets / schnitzel or cut them yourself from scratch.
  • Ham: Use very thinly sliced or shaved ham and ham cut off the bone has the best flavor.
  • Cheese: Gouda is wonderful, if you can get it, but Swiss or Provolone work well too. Even cheddar. You want a creamy semi-hard cheese in either slice or block form – not shredded.
  • Plain flour, salt, onion powder and pepper: This makes up the first of the 3 dredging / breading stages, perfectly seasoning the chicken at the same time.
  • Egg: Just one egg for this recipe will coat 4 cordon bleus.
  • Panko bread crumbs: I like panko as they’re light and super crispy but other types will work too.
  • Olive oil: Just a touch is mixed with the breadcrumbs, which helps them to get crunchy and get a touch of color too.

Ingredients for the Sauce

This cordon bleu recipe comes with it’s own super simple creamy mustard sauce too. Don’t feel like creamy mustard sauce? Try this Homemade Cheese Sauce or even this Easy Homemade Tomato Sauce.

  • Chicken stock / broth: Use a low sodium, good-quality stock. Qualities vary greatly but a good one will be flavorful before you add anything else.
  • Dried thyme: You can use other dried herbs too – sage, basil, oregano will all work well.
  • Single / Light Cream: You can also use heavy cream if that’s what you have on hand.
  • Dijon mustard: Dijon is definitely best here – it gives a light tang and good mustard hit. You can use the same quantity of mustard powder, or use wholegrain mustard for something different.
  • Cornstarch and water: This simple mix will thicken your sauce without the need to make a roux. You only need a little and it doesn’t alter the texture or flavor of the sauce in any way.

How to Make Chicken Cordon Bleu

Here’s the quick step by step details for making chicken cordon blue but make sure to check out my tips below this section for all the tips to make them perfect.

  1. Pound the chicken out to an even thickness all over (about ¼ to ⅓ of an inch).
  2. Place ham then cheese on top of the chicken.
  3. Roll it up tightly pulling in the sides as you go.
  4. Wrap in plastic wrap and freeze for 40-60 minutes.
  5. Unwrap and coat first in a flour mixture, then egg, then breadcrumbs.
  6. Bake for 30-35 minutes – cooking time will depend on the size of your chicken breasts.

6 images showing how to fill and coat chicken cordon bleu.

Cordon Bleu Tips and Tricks

  • Pound the chicken: This does three things – it tenderizes the meat, makes it larger (easier to fit in filling and roll) and it makes the meat even thickness all over (so it cooks evenly too). Don’t be too rough though.
  • Cover the chicken: Cover the meat with plastic wrap before pounding to stop any bits spraying off all over your kitchen.
  • Ham first: Place a thin layer of ham all over the chicken first.
  • Cheese second: Cut the cheese so that it sits at least 1 inch from both sides of the chicken. The ham is then folded over it creating a little parcel. This locks the gooey cheese in so there’s less chance of it escaping.
  • Roll it up tightly: Using a piece of plastic wrap under the chicken will help you roll it. Pull in the sides as you go. Make sure not to roll the plastic wrap inside the chicken. Once rolled up, wrap it tightly in plastic wrap.
  • Bread quickly: Remove the plastic wrap and work quickly when you bread the parcels. The heat from your hands can heat them up too much which may cause them to unroll.
  • Use a rack: Place the chicken on a rack, on top of a baking tray to bake. This will allow the air to circulate around the whole chicken parcel meaning crispy breadcrumbs all over. No soggy bits and no need to turn them.

Mustard sauce being poured over baked chicken.

What to Serve with Chicken Cordon Bleu

Chicken cordon bleu is a rich dish with bold flavors so simple sides work best. Try this Perfect “Roasted” Air Fryer Asparagus or Panzanella Salad.

This Amazing Pear and Beet Salad is a lovely side in addition to some Amazing Air Fryer French Fries.

How to Freeze it

Freezing the chicken parcels for 40-60 minutes before cooking will assist in the chicken holding it’s shape making it easier to handle and again making sure that cheese can’t escape once it starts baking.

Chicken cordon bleu on a fork showing the inside layers.

More Amazing Chicken Recipes

Closeup of the inside of chicken cordon blue with cheese oozing out.

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Chicken Cordon Bleu

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Classic Chicken Cordon Bleu has layers of ham and cheese wrapped inside succulent crumbed chicken breast and with a crunchy breadcrumb crust. This one is oven-baked making it healthier too.
Course Dinner
Cuisine French
Keyword chicken cordon bleu, cordon bleu recipe
Prep Time 20 minutes
Cook Time 30 minutes
Chilling time 40 minutes
Total Time 1 hour 30 minutes
Servings 6 serves
Calories 363kcal
Author Marie Roffey

Ingredients

FOR THE CHICKEN

  • 4 chicken cutlets / un-crumbed schnitzels (notes)
  • 5 ounce thinly sliced or shaved ham
  • 4 ounce sliced or block cheese (Gouda, Swiss or Provolone)
  • 2 ½ tablespoons all purpose flour
  • 1 teaspoon salt
  • ½ teaspoons onion powder
  • ½ teaspoon cracked black pepper
  • 1 large egg
  • 1 cup panko bread crumbs (notes)
  • 1 teaspoon olive oil

FOR THE MUSTARD SAUCE

  • 1 cup low sodium chicken stock
  • 1 teaspoon dried thyme
  • cup cream
  • 2 tablespoons dijon mustard
  • 4 teaspoons cornstarch
  • 4 teaspoons water

Instructions

FOR THE CHICKEN

  • One at a time, place a chicken cutlet on a chopping board, cover with plastic wrap, then gently bash out to about ¼ inch thick with the flat side of a meat mallet (or bottom of a heavy based pan).
  • Sit one cutlet on a clean piece of plastic wrap. Cover all over with ¼ of the ham. Place ¼ of the cheese in the centre, making sure it’s at least 1 inch from the edges. Fold the ham over the cheese on the sides and the part closest to you.
  • Roll the chicken up tightly away from you, pulling in the edges as you go. Use the plastic wrap to help but don’t let the plastic wrap end up inside the chicken.
  • Wrap the chicken tightly in the plastic wrap, then place on a plate. Repeat with the other 3 cutlets.
  • Freeze for 40-60 minutes – just until a little firmer, not frozen (this will help them keep their shape) as you coat and bake them.
  • Preheat the oven to 400F. Line a large baking tray with baking paper then sit an oven proof rack on top. Set aside.
  • In a medium bowl, combine the flour, salt, onion powder and pepper. Beat the egg in a second bowl. To a third bowl, add the crumbs and oil, then mix well so the crumbs are evenly coated.
  • Unwrap the chicken then roll in the flour mix, making sure it’s well coated all over. Repeat with the rest, placing them back on the plate.
  • Coat 1 piece of chicken in the egg then let the excess drip off, before coating well in crumbs, making sure to press them on. Place on the prepared rack and repeat with remaining chicken parcels.
  • Bake for around 30 minutes, until starting to turn golden and cooked through.

FOR THE MUSTARD SAUCE

  • While the chicken bakes, heat the stock and thyme together in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half.
  • Add the cream and dijon and stir to combine. Bring back to a simmer.
  • Combine the corn starch and water then pour half into the sauce while constantly whisking. Add more until its the consistency you like. If it gets too thick, just add a little water or stock.
  • Season with salt and pepper.

Notes

  1. Chicken cutlets are chicken breasts that have been sliced in half through the thickness making 2 thinner breasts. You can do this yourself using large chicken breasts.
    • Place the chicken breast on a chopping board and place one hand on top to press down lightly.
    • Use a sharp knife to slice through the centre, starting at the thickest end and working towards the thin tip.
  2. Panko bread crumbs are light and very crispy Japanese bread crumbs. They’re available in most grocery stores.

Nutrition

Calories: 363kcal | Carbohydrates: 13g | Protein: 33g | Fat: 19g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 964mg | Potassium: 587mg | Fiber: 1g | Sugar: 1g | Vitamin A: 479IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg



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Beyond Breakfast: Ray Ray’s Meat + Three

Ray Ray’s Hog Pit has been a staple of the Columbus dining scene for a long time, growing steadily from their first truck in Clintonville (which started where Los Agavez sits now, before moving to Ace of Cups) to a smaller stand-alone in Westerville, to trucks parked permanently at Land-Grant and Nocterra breweries. And now they’ve taken their next big step: opening a Southern-style “meat and three” restaurant just off the highway in Granville.

The restaurant sits just off the Granville exit on Route 37, east-northeast of Columbus, so there’s easy access from all directions. The space, I’m sure, will quickly become a destination. It’s got plenty of parking and tons out outdoor seating. Just look for the sculpture of Malcom (by local artist Andrew Lundberg) watching out front.

The meat and three concept is just what it sounds like: choose your meat, then choose three sides. When you walk in through the front doors, you’ll wind your way up the aisles to the ordering counter.



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Cheeseburger Sliders

Cheeseburger Sliders are the best thing to happen to rolls since butter! These are fast, easy, and absolutely delicious.

Sliders super easy to make and fun to eat! You have to try these other slider favorites, Ham and CheddarPastrami and Italian Meatball Sliders!

Lifting a cheeseburger slider out of a pan!

Homemade Cheeseburger Sliders

Sliders are one of the best inventions ever, especially for little hands. My kids love it when I make sliders and cheeseburgers are one of their favorites. They are the perfect size for little hands and mouths and there are plenty for the adults to get their fill too! These cheeseburger sliders are extra cheesy and gooey with two slices of cheese. You will want both slices of cheese to sandwich in the savory hamburger mixture. Super easy it’s the perfect way to have cheeseburgers when it’s too hot to fire up the grill.

These sliders are perfect as appetizers for a party or a fun family dinner too. And if you need an idea to serve alongside other game day foods, these are for sure going to hit the spot!  And of course they make a great dinner. Serve them with your favorite potato dish. If you need ideas I have them. Try Homemade French Fries, Air Fried Pickles, Parmesan Garlic Potatoes Wedges, or Crispy Onion Rings. Also serve with one of these amazing salads. Easy 7 Layer Salad, Classic Wedge Salad, Creamy Grape Salad or this Incredible Bacon Ranch Pasta Salad. 

What You Need For Mini Cheeseburger Sliders

This seems like a lot of ingredients, but it’s not really. If you don’t know what kind of steak sauce to use, go with A-1. It is a classic favorite.

  • Olive Oil: This is for sauteing your onions in.
  • Onion: Finely diced, this will bring intense flavor to the beef.
  • Ground Beef: Use lean ground beef for this recipe, it will have less fat and grease that way.
  • Salt and Pepper: Add to taste
  • Garlic: Finely minced for the best flavor.
  • Steak Sauce: Such as A-1 or your favorite brand.
  • American Cheese Slices: This cheese was made for melting, it is the best.
  • Dinner Rolls: You can also use slider buns, or Hawaiian slider rolls.
  • Butter: Melted, this will add incredible flavor and stick the seeds to the rolls.
  • Sesame Seeds: These will give your mini cheeseburgers their iconic sesame seed top.

How to Make Easy Cheeseburger Sliders

So simple to put together and the butter and sesame seeds adds the perfect touch.

  1. Prep: Preheat the oven to 350 degrees.
  2. Saute: In a large skillet add the olive oil and onion. Saute until tender.
  3. Beef:  Add the ground beef to the pan and cook and crumble until no longer pink.
  4. Season: Flavor the beef with salt, pepper, garlic and steak sauce.
  5. Bottom of Sliders: Slice the dinner rolls in half and lay in a 9×13 inch dish. Lay a single layer of cheese on top of the rolls.
  6. Add Beef: Spoon the beef mixture on top of the cheese.
  7. More Cheese: Add another layer of cheese and top with the rolls.
  8. Top: Melt the butter and stir in the sesame seeds. Spread the melted butter and sesame seeds on top of the rolls.
  9. Cook: Bake for 20-25 minutes or until golden brown.

A sheet pan with sliced rolls and cheese on top, placing the hamburger and more cheese, then brushing the tops with sesame seeds.

Tips For The Best Cheeseburger Sliders

These cheeseburger sliders are going to become a new favorite. They are almost like a sloppy joe, but better.

  • Cheese on the bottom: Putting cheese on the bottom of the buns before the hamburger will help prevent getting a soggy bottom when you bake them.
  • Drain Your Beef:  Even if you use lean ground beef, you will have grease that cooks out, you will want to drain it. Remove the pan from the heat and tilt it so that the grease gathers in one area. Using a spatula separate the beef from the fat. Using a spoon, scoop out the fat and place in a tin can you have saved. I put the can in the fridge, let the grease harden and then throw the whole thing away. Do not put grease down your sink. It will clog your pipes, and cause all sorts of headaches.
  • Double the Recipe: If you are cooking for a crowd or are using them as appetizers double the recipe and use a cookie sheet bake more at a time.
  • Butter the top: You want to coat the buns, but not drench them. Over buttering can cause the buns to get soggy on the bottom and or the top.
  • Store Leftovers: Tightly wrap in foil and keep in the fridge for up to 3 days.
  • Freeze: These can be frozen too! They work best if they are wrapped individually. Wrap tightly in plastic wrap and foil and then place in a freezer bag and keep for up to 3 months.
  • Reheat:  To reheat your cheeseburger sliders, completely thaw and wrap in foil. Bake in a 350 degree oven for 10-12 minutes.

Grabbing a cheeseburger slider out of the pan.

Variations of Sliders

You are going to love how easy it is customize your cheeseburger slider. How ever you serve it, do not forget to serve it with a nice dill pickle slice!

  • Cheese: American cheese definitely melts the best, but there are lots of other cheeses you can use. Pepper Jack, colby jack, swiss, and havarti are yummy too. Try using crumbled blue cheese on top or shredded cheddar instead of another slice of American. Mix and match your cheese to fit your tastes.
  • Toppings:  Saute mushrooms and stir in with the hamburger or place on top. Mix in crumbled bacon for a mini bacon cheeseburger to die for.
  • Pickles: There are two ways to add your pickles. Place a pickle slice on top of each bun after the second slice of cheese. Or you can chop dill pickles and stir them into the hamburger mixture. Both work awesome!
  • Condiments: If you want some ketchup and mustard stir some up and spread on one side of the bun or stir into the hamburger to flavor it through out. Want an easy way to do this, whip up some incredible fry sauce and stir that into the hamburger.
  • Buns: We love the sweet and savory combination that comes from using hawaiian sliders, but you do not have to use them. There are many companies that make slider buns now and sell them at your local grocery store. Use whichever you wish.

A single slider on a spatula with cheese dripping off.

More Ground Beef Recipes To Whip Up

Ground beef is one of the most versatile proteins to cook with. You can combine it with so many flavors and it is relatively quick to cook. I always keep ground beef in the freezer for quick meals like tacos or spaghetti on a busy weeknight or lazy weekend. Look for specials and sales and buy in bulk. Then you can separate into 1 or 2 pound sections for recipes. Also buying lean ground beef is usually cheaper and you can drain the fat off once cooked and it will become lean! Try one of these favorites the next time you need a fantastic ground beef recipe.

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Cheeseburger Sliders

Cheeseburger Sliders are the best thing to happen to rolls since butter! These are fast, easy, and absolutely delicious.
Course Dinner, Main Course
Cuisine American
Keyword cheeseburger sliders
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 cheeseburgers
Calories 269kcal
Author Alyssa Rivers

Ingredients

  • 1 Tablespoon olive oil
  • 1 small onion diced
  • 2 pounds lean ground beef
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic
  • 1/4 cup steak sauce
  • 13 slices of American cheese
  • 12 dinner rolls or Hawaiian slider rolls
  • 3 Tablespoons butter melted
  • 1 tablespoon sesame seeds

Instructions

  • Preheat the oven to 350 degrees. In a large skillet add the olive oil and onion. Sauté until tender. Add in the ground beef and cook and crumble until no longer pink.
  • Add in the salt, pepper, garlic, and steak sauce.
  • Slice the dinner rolls in half and lay in a 9×13 inch dish. Lay a single layer of cheese on top of the rolls.
  • Spread the beef mixture on top of the cheese.
  • Add another layer of cheese and top with the rolls.
  • Spread the melted butter and sesame seeds on top of the rolls. Bake for 20-25 minutes or until golden brown.

Nutrition

Calories: 269kcal | Carbohydrates: 22g | Protein: 20g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 575mg | Potassium: 345mg | Fiber: 2g | Sugar: 2g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 4mg



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Potato Rolls

These potato rolls are light, fluffy, and absolutely delicious. They make the perfect dinner buns and are great for sandwiches and dipping into soup, too.

Complete the meal with Roast Lamb, Mashed Potatoes, and some Stuffing.

A close up of potato rolls in a pan.

Potato Buns

Dinner buns don’t get any lighter or fluffier than these potato rolls. They’re made with mashed potatoes in the dough, which keeps them unbelievably soft. You’ve probably tried potato rolls from your local grocery store or bakery so you know how good they can be. But homemade is so much better. And when you serve them still slightly warm from the oven and spread with salted butter they are little bites of heaven.

How to Make this Potato Roll Recipe?

Potato rolls are yeast bread, which means that they take a little time to make as you need to let them rise. But don’t worry, they’re very easy to make. Here’s how you do it:

  1. Make mashed potatoes with lots of butter and milk. Easy!
  2. Mix a little sugar into some of the potato cooking water (or plain warm water) then add the yeast. After a few minutes, it will start to bubble which means it’s ready to use.
  3. Now add the mashed potatoes, eggs, flour, and salt to the yeast and mix it until the dough forms. Now let it rise for one hour.
  4. Time to make the buns! Divide the dough into buns and put them in a baking dish or on a sheet pan. Let them rise for one more hour.
  5. All that you have to do now is pop them into your oven.

Making potato buns takes a little time, but it’s really easy. (Full recipe instructions are in the recipe card below.)

A tray of pull apart potato rolls.

Can I Use Leftover Mashed Potatoes To Make This Recipe?

Yes! Leftover mashed potatoes work well, however, you will need to adjust the amount of flour you use. Start by adding 2 tablespoons of extra flour at a time until the dough comes together and is no longer sticky.

Pro Tip!

Let your leftover mashed potatoes come to room temperature or warm them slightly in the microwave before using them in this recipe.

How Long Do Potato Rolls Last?

Potato rolls will last for up to 7 days. But we find that they are best eaten within 4-5 days.

What Is The Best Way To Store These Buns?

To store potato rolls, put them into a sealable container and store them on your counter.

A potato bun on a plate cut in half.

Potato Roll Variations

  • Cheesy: add ½ cup grated cheddar or parmesan cheese.
  • Herbed: add 2 teaspoons Italian seasoning.
  • Sweet: Add ⅓ cup of sugar.
  • Buns: form them into hamburger-sized buns and bake them on a tray.

How to Serve Potato Rolls

These rolls are a MUST with any big holiday meal. We’ll be serving them beside some classic honey glazed ham at Easter for sure! But they’re just as welcome at a Sunday pot roast dinner or with garlic roasted chicken with vegetables.

But it doesn’t stop there. Potato rolls make amazing sandwiches. Fill them with leftover butter herb turkey or your favorite deli meats. Or try stuffing them with the best egg salad. Or butter up a bun and dunk it into your favorite soup.

With so many delicious ways to eat potato rolls, they won’t last long!

Potato buns in a baking pan with honey butter on top.

Popular bread recipes

Potato buns in a baking pan with honey butter on top.

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Potato Rolls

These potato rolls are light, fluffy, and absolutely delicious. They make the perfect dinner buns and are great for sandwiches and dipping into soup, too.
Course Bread
Cuisine American
Keyword potato buns, potato roll
Prep Time 30 minutes
Cook Time 30 minutes
Rise Time 2 hours
Total Time 3 hours
Servings 16 rolls
Calories 184kcal
Author Kristen Stevens

Ingredients

  • 1 (15-ounce) Russet potato, peeled and quartered
  • ¼ cup softened butter
  • ¼ cup milk
  • 1/2 cup potato cooking water
  • 1 tablespoon sugar
  • 2 ½ teaspoons active-dry yeast
  • 2 large eggs
  • 4 ½ cups all-purpose flour
  • 1 teaspoon salt

Optional Honey Butter

  • 1 tablespoon butter
  • 1 tablespoon honey
  • 1 teaspoon flaky sea salt

Instructions

  • Put the quartered Russet potato into a pot and cover it with water. Bring the pot to a boil over high heat and continue to boil until the potato is soft, about 10 minutes. Reserve ½ cup of the cooking water then drain the potatoes.
  • Add the butter and milk to the potatoes and mash well.
  • Put the potato water into the bowl of your stand mixer or large mixing bowl and add the sugar. Let the water cool until it is lukewarm then add the active dry yeast. Let the yeast bloom for 5 minutes.
  • Add the mashed potatoes and eggs to the bowl and mix using a dough hook or a wooden spoon.
  • Add the flour and salt and continue to mix in your stand mixer for 2-3 minutes, or until the dough comes together into a ball. If you're mixing the dough by hand, turn it out onto your counter and kneed it for 5 minutes.
  • Transfer the dough to a lightly oiled bowl and cover tightly. Place the bowl in a warm (not hot) place for 1 hour, or until the dough has doubled in size.

Bake as pull apart potato buns

  • Divide the dough into 15 balls. Place each ball seam-side down in a lightly oiled baking dish. They will be quite close together. Cover the baking dish and let the buns rise for 45 minutes.
  • Preheat your oven to 350 degrees. Bake the buns for 30-35 minutes, or until they are golden on top and they reach an internal temperature of 200 degrees Fahrenheit.
  • Let the buns cool before removing them from the baking dish.

Bake as individual potato buns

  • Divide the dough into 16 balls. Place each ball seam-side down on a lightly oiled baking sheet, spaced 2-inches apart. Bake the buns for 20-25 minutes, or until they are golden on top and they reach an internal temperature of 200 degrees Fahrenheit.
  • Let them cool slightly before serving.

Honey Butter Buns

  • Melt the butter and honey in a small bowl. Once the buns have cooled, brush the tops of the buns with the honey butter then sprinkle with some flaky sea salt.

Notes

You can also use leftover mashed potatoes in this recipe, but you’ll need to increase the flour. Start by adding 2 extra tablespoons of flour and add more if needed until the dough is thick and sticky. Ad instead of using potato cooking water, use warm tap water.

Nutrition

Calories: 184kcal | Carbohydrates: 30g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 189mg | Potassium: 71mg | Fiber: 1g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg



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Chicken Bacon Garlic Alfredo Roll Ups

Alfredo Roll Ups are cheesy, perfectly portioned servings of deliciousness. This is going to be one of the best meals you will ever make!

Anything with lasagna noodles is just fun to make and delightful to eat! You have to try these favorites, Classic Lasagna, Zucchini Lasagna and Lasagna Soup!

Chicken Bacon Garlic Alfredo Roll ups on a plate.

Easy Chicken Alfredo Roll Ups

Some things I make on the blog that I really hope everyone tries. This is one of those recipes. I have already made it twice in one week. And because I loved it so much I invited my family over for Sunday dinner. They had to experience how amazing this meal was, and they could not get enough. This will turn your ordinary roll ups upside down. It is different, creamy, decadent and full of flavor!

It all started with these Alfredo Roll Ups. An early recipe on the blog that I’ve been tweaking over the years and have now perfected. The homemade alfredo sauce is absolutely perfect,  I promise you won’t find a better one out there. Then I added the bacon, because bacon makes everything better. It was a simple addition that turned these into divine individually portioned bites of heaven. This is a dish the whole family will love! I bet you will make them again and again!

Ingredients for Chicken Roll Ups

All of these ingredients can be easily found at the grocery store. I used a rotisserie chicken or use chicken from this incredible whole chicken in the instant pot recipe. So good!

  • Lasagna Noodles: Precooked but just to al dente. Drain and rinse your noodles in cold water and separate to avoid sticking together.
  • Chicken: Cooked and shredded. Rotisserie chicken works well here.
  • Bacon: Cooked and crumbled, use the air fryer for a quick way to cook your bacon.
  • Mozzarella Cheese: Grated, but shred your own to avoid cheese that has anti caking agents on it.

Garlic Alfredo Sauce Ingredients 

  • Butter: Adds a bit of salt and tons of flavor.
  • Heavy whipping Cream: Creates a creamy decadent sauce.
  • Cream Cheese: Not only adds flavor but helps to thicken it as well.
  • Garlic: Freshly minced garlic works best.
  • Garlic Powder: This will add more flavor without the chunks.
  • Italian seasoning: A great seasoning with all the best herbs. Make your own here.
  • Salt and Pepper: Add to taste
  • Parmesan Cheese: Grated fresh will give you the best flavor.

How to Make Chicken Lasagna Roll Ups

This may seem hard, but it is not! It is actually quite simple. My kids love to help me roll the noodles up, they also love to eat the filling.

  1. Prep: Preheat the oven to 350 degrees. Spray a 9×13 inch pan with cooking spray and set aside.
  2. Cook: In a large pot cook the lasagna noodles according to the package directions until al dente. Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.
  3. Alfredo: In medium saucepan add butter, heavy whipping cream and cream cheese. Cook over medium heat and whisk until melted.
  4. Season: Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth.
  5. Cheese: Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
  6. Bottom of Pan: Line the bottom of the 9×13 pan with 1 cup of the alfredo sauce.
  7. Layer Noodles: Spread 2 Tablespoons of the alfredo sauce over each noodle. Take 1/8th of the shredded chicken and bacon and spread evenly over each noodle and top with about 3 tablespoons shredded cheese.
  8. Roll it: Carefully roll up each lasagna noodle and place seam side down in your 9×13 prepared pan. Repeat.
  9. Cover: Once they are all in the pan, pour the remaining alfredo sauce over the top and sprinkle with the remaining cheese.
  10. Bake it: Bake at 350 for about 30 minutes until heated through and cheese is bubbly.

Placing alfredo chicken and bacon on lasagna noodles and then rolling them up.

Tips for the Best Chicken Alfredo Roll Ups

These roll ups are absolutely divine. They are fun and different and are going to be a family favorite for sure.

  • Noodles: Make sure you cook your noodles al dente. You want them to soft and pliable but firm enough to roll. I do not recommend using no boil noodles. They just do not work with this recipe.
  • Chicken: This is a great recipe to use up extra chicken you may have from another dinner. I like to cook thighs and breasts in the air fryer to use for recipes. They both would be amazing in this recipe.
  • Cheese: Mozzarella is a classic cheese for this lasagna dish, be sure to grate your own. It will melt easier and more evenly. Other cheese you could use is provolone or gouda.
  • Alfredo Sauce: If you want a lighter alfredo you can use half and half, it will still you all the flavor and creaminess. Also try subbing out the parmesan for romano, asiago or pecorino romano.
  • Cover while cooking: If you are worried about the noodles exposed edges becoming crunchy, cover the dish with foil before placing it in the oven. Everything is already cooked so you essentially you are heating the insides. Uncover the roll ups the last 5-10 minutes to brown the cheese.

Baked chicken bacon alfredo roll ups in a pan.

Double it and Freeze!

One of the best things about this meal is that it is so easy to prep ahead of time and or freeze for another day. Since I am making one batch of these roll ups, I might as well make two. It is just as easy and i can freeze one to have later or to give away. It just makes sense.

  • Make ahead:  Make these chicken bacon alfredo roll ups up to a day ahead and place in the fridge tightly covered. When ready to bake, remove from fridge half hour before cooking. Bake for regular time and uncover the last 5-10 minutes.
  • Freeze: To freeze, make the chicken bacon roll ups and place in the pan. Tightly cover with plastic wrap and then with foil. Freeze for up to 2 months. Remove from freezer and let thaw in the fridge. Bake as directed. Note: Dairy does not freeze well so you might notice a bit of separation in the sauce. It will not change the flavor, just the look.  It is totally normal and still good to eat.
  • Leftovers: Store leftovers in the fridge for up to 5 days. Reheat in the microwave.

Scooping out a lasagna roll up out of the pan.

More Roll up Fun to Have with Your Food

Rolling your food up isn’t just a fun way to play with your food, it is a fun way to eat your food too. You can either unroll them bite by bite or just cut into them. Roll up food can include so many different foods from sweet to savory. If you want to have more fun with your food, try these tried and true roll up recipes today!

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Chicken Bacon Garlic Alfredo Roll Ups

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Chicken, Bacon, and cheese all rolled up into perfect portions and topped with the BEST homemade garlic alfredo sauce!  One of the best meals that you will make!
Course Dinner, Main Course
Cuisine Italian American
Keyword chicken alfredo roll ups, chicken bacon garlic alfredo roll ups, chicken roll ups
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 Servings
Calories 859kcal
Author Alyssa Rivers

Ingredients

  • 8 Lasagne noodles
  • 2 cups chicken cooked and shredded, I used rotisserie
  • 1 pound bacon cooked and crumbled
  • 2 cups mozzarella cheese shredded

Garlic Alfredo Sauce:

  • 1/2 cup butter
  • 1 pint heavy whipping cream 2 cups
  • 4 ounces cream cheese
  • 1/2 teaspoon garlic minced
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup parmesan cheese grated

Instructions

  • Preheat oven to 350 degrees. Spray an 9×13 inch pan with cooking spray and set aside.
  • Cook the lasagna noodles according to package directions until al dente. Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.
  • In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
  • Line the bottom of the 9×13 inch pan with 1 cup of the alfredo sauce.
  • Spread 2 Tbs of the alfredo sauce over each noodle. Take 1/8th of the shredded chicken and bacon and spread evenly over each noodle and top with about 3 Tbs shredded cheese.
  • Carefully roll up each lasagna noodle and place seam side down in your 9×13 prepared pan. Repeat.
  • Once they are all in the pan, pour the remaining alfredo sauce over the top and top with remaining cheese. Bake at 350 for about 30 minutes until heated through and cheese is bubbly.

Notes

Updated on March 27, 2021

Originally Posted on July 13, 2015

Nutrition

Calories: 859kcal | Carbohydrates: 25g | Protein: 26g | Fat: 73g | Saturated Fat: 38g | Cholesterol: 205mg | Sodium: 1005mg | Potassium: 302mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1741IU | Vitamin C: 1mg | Calcium: 359mg | Iron: 1mg

 



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5 Minute Air Fryer Biscuit Pizzas

5 Minute Air Fryer Biscuit Pizzas are the perfect solution to snack time or dinner time! Super easy and versatile these pizzas bake to perfection in the air fryer.

Pizza is a favorite at our house and when it’s homemade and super easy, it is the best!  I am adding this biscuit pizza to these already tried and true favorites, Stromboli, Homemade Pizza and Air Fryer Pizzas.

Air fryer biscuit pizzas with pepperoni and olives.

Quick and Easy Biscuit Pizzas

This 5 minute biscuit pizza recipe is the quick and easy! The biscuits cook up a tender almost flakey crust that’s absolutely luscious. Topped with your favorite pizza sauce and your favorite pizza toppings, it just can’t be beat. The circulating air that is the cooking element for air fryers heats the pizzas evenly creating the ideal crust. Not only is the crust flakey, buttery and heavenly, but the toppings get cooked perfectly too. These are going to become a family favorite!

I love kid friendly dinners, just like these english muffin pizzas, these biscuits are a kids dream. They can roll out the dough, and put on their own toppings. My kids tend to eat better when they help make it. These are easy enough and fast enough you can make them for dinner or great after school snack. This is going to change pizza night at your house. You are going to love the results the air fryer gives these biscuit pizzas. It is so good, you have to try them!

Air Fryer Biscuit Pizza Ingredients

Simple ingredients that you can find easily at your local grocery store make this super easy. Buy an extra can of biscuits so you always have some on hand. That way you can have these whenever the craving strikes.

  • Refrigerated biscuits: Regular or grand biscuits. If you use grand see note below.
  • Pizza Sauce: Use your favorite jarred or homemade.
  • Desired Toppings: I used mini pepperonis and olives.
  • Mozzarella Cheese: Shred your own for the best results.
  • Olive Oil Spray: Avoid sprays with additives, they can ruin your air fryer basket over time.

Only 5 Minutes to Make!

Roll them out, top them and bake them! These biscuit pizzas are done from start to finish in about 15 minutes. Ideal for a crazy weekday or lazy weekend. Pair with a salad and some bread sticks and you have dinner done!

  1. Preparation: Lightly spray the bottom of your air fryer with olive oil spray.
  2. Biscuits:  Flatten each biscuit in the bottom of your air fryer basket.
  3. Sauce: Spread with 1 Tablespoon pizza sauce.
  4. Top: Add desired toppings, I used mini pepperonis and sliced olives.
  5. Cheese: Sprinkle with mozzarella cheese.
  6. Bake: Turn air fryer to 350 degrees and bake for 5 minutes or until golden.
  7. Note: If you use grand biscuits, just increase the cooking time to 8-10 minutes and only two will fit in the air fryer.

Biscuit pizzas in air fryer with sauce, then pepperoni, olives and cheese.

Tips for the Best Biscuit Air Fryer Pizzas

These biscuit air fryer pizzas are perfect for a pizza party. Have all the biscuits ready to go and a buffet of toppings, see below for ideas. Your party goers can make their own pizzas, which everyone loves to do. Have extra biscuits on hand. These are so fun and good, they’ll want more than just one!

  • Spray: Like I have mentioned before, do not use non stick sprays in your air fryer. The additives will ruin your air fryer basket over time. Use only oil sprays. You can make your own by placing oil in a pump or spray dispenser.
  • Make: It might be easier for your kids, guests etc., to make their pizzas before you place them in the air fryer. If this is the case be sure to flour the surface of your cutting board, counter or cookie sheet. Whatever you happen to be using. This way they will come up easily. Use a large spatula to transfer to your air fryer basket.
  • Keep your toppings Small: Chop your toppings up small. This way they will cover your pizza evenly and cook evenly too.
  • Store: If you have leftovers keep them in an airtight container in the fridge for up to 3 days. Reheat them in the air fryer at 350 degrees for 2 minutes.

Perfectly baked air fryer biscuit pizzas.

Variations for Air Fryer Mini Pizzas

Pizza these days comes in all sorts of varieties, and there is no reason these biscuit pizzas cannot do the same. If you can imagine it, you can make it. Here are some ideas to get you started.

  • Sauces:  This is the base of great flavor. Your creations will start here. Think BBQ Sauce, Alfredo, Marinara, or a simple brush of olive oil and fresh garlic.  And don’t forget to try pesto sauce, oh yum!!
  • Toppings: The list here is endless. Start with your meats; chicken, pepperoni, salami, sausage, hamburger, bacon and ham. Then add your vegetables; peppers, zucchini, onions, pepperoncini, olives, mushrooms, tomatoes, spinach, tomatoes, artichokes, and pineapple.
  • Cheese: Your going to want to put your cheese on last, so it keeps everything in place. Besides the standard mozzarella try using cheddar, provolone, havarti, blue cheese, gouda, parmesan, gorgonzola, and  Pecorino-Romano.

Biscuit air fryer pizza on a plate with cheese pepperoni and olives.

More Air Fryer Inspiration

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Air Fryer Biscuit Mini Pizzas

5 Minute Air Fryer Biscuit Pizzas are the perfect solution to snack time or dinner time! Super easy and versatile these pizzas bake to perfection in the air fryer.
Course Dinner, Main Course
Cuisine American
Keyword air fryer biscuit mini pizzas, air fryer pizza, mini pizzas
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 pizzas
Calories 255kcal
Author Alyssa Rivers

Ingredients

  • 1 can regular refrigerated biscuits*
  • 1/4 cup pizza sauce

Desired Toppings

  • I used mini pepperonis, sliced olives
  • 1 cup shredded mozzarella cheese
  • olive oil spray

Instructions

  • Lightly spray the bottom of your air fryer with olive oil spray. Flatten each biscuit in the bottom of your air fryer basket.
  • Spread with 1 tablespoon pizza sauce.
  • Add desired toppings. I used mini pepperonis and sliced olives.
  • Sprinkle with Parmesan Cheese.
  • Turn air fryer to 350 degrees and bake for 5 minutes or until golden.

Notes

*If you use grand biscuits, just increase the cooking time to 8-10 minutes and only two will fit in the air fryer.

Nutrition

Calories: 255kcal | Carbohydrates: 29g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 672mg | Potassium: 165mg | Fiber: 1g | Sugar: 2g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 2mg



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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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15 Sandwiches to Try Right Now

Between new restaurants and old favorites, I’ve got sandwiches on the brain these days, and I wanted to highlight a few worthy of your attention! What’s not to like about sandwiches? They’re compact, easy for carryout, and you can fill them with anything.

Huong Vietnamese Restaurant | Banh Mi

I put Huong up there with some of the city’s best Vietnamese. Their pho is rich and complex, the banh mi marries savory cold cut pork and paté with bright, crisp veggies in a baguette.

Emmet’s Cafe | The One-Handed

The new Emmett’s combines superior coffee service with a thoughtful breakfast and lunch menu. Leading off the morning meal is the One-Handed, a nicely composed little sandwich of egg, cheese, crispy prosciutto, and rosemary aioli in an English muffin.

Newfangled Kitchen | The Fang

Newfangled Kitchen in Bexley builds their menu around homemade meatloaf (“Ma!”), serving it in a series of burger-like sandwiches. (Are burgers sandwiches? Discuss.) The Fang layers the meatloaf with lettuce, tomato, red onion, pickles, American cheese, and their signature smoky, slightly sweet fang sauce.

Preston’s Burgers/Honey’s Fried Chicken | Fried Chicken Sandwich

Look, you know I love Preston’s, and I love their new home inside the North Market. And now they’ve added a sister concept, Honey’s Fried Chicken, dishing out succulent fried chicken in many forms. The Honey’s Chicken Sandwich piles honey-kissed fried chicken with lemon/thyme mayo, shaved onion, red cabbage, and house pickles. Get on this one.



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