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.

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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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Mongolian Chicken

Mongolian Chicken is coated chicken tossed in a sweet savory sauce that is better than take out!  This simple recipe is the beginning to tasty dinner in minutes.

Just like my Mongolian Beef, this tastes amazing and is easy. Serve it over a bowl of rice with Egg Rolls and Wontons for a dinner out, from home!

Chicken and green onions sauteed in a wok.

Easy Mongolian Chicken

Inspired by my Mongolian Beef, this Mongolian chicken has all the flavor and richness, but with chicken! I like to use chicken because it can be a lot cheaper than beef, it is better for the heart and taste and texture just work. My family loves this dish. It is a favorite since it has just enough sweet and savory that makes it so good! We usually do not have leftovers, which is bummer because they are just as good if not better than when we have it fresh.

The “Mongolian” flavor comes from Taiwan and does not have anything to do with Mongolia. But that does not stop this dish and others like it from being one of America’s favorite. You have to try Mongolian chicken noodles, Mongolian Beef and Broccoli and these that are cooked in the slow cooker with beef or chicken.

Ingredients for Chinese Chicken

Basic ingredients combine quickly to make a fabulous dinner that is divine.

  • Chicken Breasts: Cut your chicken into bite sized pieces of equal proportions.
  • Cornstarch: This coating adds texture to the chicken and helps thicken the sauce.
  • Olive Oil: For cooking the chicken.
  • Chicken Broth: The base of the sauce.
  • Brown Sugar: You can either use light or dark brown sugar.
  • Soy Sauce: Use low sodium soy sauce if you would like.
  • Hoisin Sauce: Classic Asian sauce that adds a bit of sweet and salty.
  • Sesame Oil: This is a great finishing oil that adds flavor.
  • Cornstarch: Thickening agent that works without adding flavor.
  • Sesame seeds and Green Onions: These are optional but add color and flavor.

How to Make Mongolian Chicken

Quick and easy you will love this better than take out dinner. You will love how fast it is and your family will love the flavor.

  1. Chicken: In a ziplock bag add the chicken and cornstarch and shake to coat.
  2. Sauté: Using a large skillet or wok over medium high heat, add the olive oil. Working in batches add the chicken and fry each side until golden
  3. Sauce: In a small bowl whisk together the chicken broth, brown sugar, soy sauce, hoisin sauce, sesame oil and cornstarch. Pour over the Chicken and cook for 2-3 minutes until sauce starts to thicken.
  4. Serve: Serve with sesame seeds and green onions.

Coating the chicken, adding sauce and sauteing it in a pan.

Tips and Variations for the Best Mongolian Chicken

This is super simple to make and super delicious. Sure to be a family favorite.

  • Chicken: Coating the chicken in cornstarch and then stir frying it crisps it up perfectly. You can use chicken breasts or chicken thighs.
  • Vegetables: This is one of the best ways to vary the recipe. Although this is usually served by itself it is awesome with vegetables. Try broccoli, mushrooms, peppers, zucchini, carrots, water chestnuts or sugar snap peas.
  • Spicy:  Add a bit more heat by adding siracha, red pepper flakes or fresh ginger.
  • Serve: Serve over rice, brown rice, stir fry noodles, or even zoodles.

Storing Leftovers

Leftovers are a beautiful thing when it comes to Mongolian chicken. I like to make a double batch so I have enough for at least two meals.

  • Leftovers: This is almost better the second day. Leftover will keep for up to 4 days and can be reheated in the microwave or on the stove top.
  • Freezing: Once the Mongolian chicken has completely cooled, place it in an airtight container or freezer bag and store in the freezer for up to 2 months. Thaw overnight in the refrigerator. Microwave or reheat in a skillet or wok.

Mongolian chicken in bowl with rice.

More Asian Recipes to Love

There is nothing better than making your own take out. It is awesome. You can make it to your liking adding or substituting ingredients. Make it spicier or more milder. And cooking your own is much healthier and cheaper. I have all the best recipes that are tried and true right here.

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Mongolian Chicken

Mongolian Chicken is coated chicken tossed in a sweet savory sauce that is better than take out!  This simple recipe is the beginning to tasty dinner in minutes.
Course Dinner, Main Course
Cuisine Asian American
Keyword mongolian chicken
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Calories 262kcal
Author Alyssa Rivers

Ingredients

  • 1 pound chicken breasts cut into 1 inch pieces
  • 1/4 cup cornstarch
  • 2 Tablespoons olive oil
  • 1/2 cup chicken broth
  • 1 Tablespoon brown sugar
  • 3 Tablespoons soy sauce
  • 1 Tablespoon hoisen sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • sesame seeds and sliced green onions for garnish

Instructions

  • In a ziplock bag add the chicken and cornstarch and shake to coat. In a large skillet or wok over medium high heat, add the olive oil. Working in batches add the chicken and fry each side until golden.
  • In a small bowl whisk together the chicken broth, brown sugar, soy sauce, hoisin sauce, sesame oil, and cornstarch. Pour over the chicken and cook for 2-3 minutes until sauce starts to thicken. Serve with sesame seeds and green onions.

Nutrition

Calories: 262kcal | Carbohydrates: 13g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1060mg | Potassium: 481mg | Fiber: 1g | Sugar: 4g | Vitamin A: 35IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg



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Garlic Chicken Stir Fry

This garlic chicken stir fry is a quick and easy dinner that’s perfect for those busy weeknights. Cubes of chicken are cooked with colorful veggies and tossed in a flavorful garlic sauce for a meal that’s way better than take out!

Stir fry is almost a complete meal by itself. Just add some Egg Rolls, a Fruit Salad and some Cream Cheese Wontons for a complete meal!

Chicken Garlic stir fry in the pan with broccoli and mushrooms.

Garlic Chicken Stir Fry

When I am looking for a speedy dinner, I often turn to stir fry. It’s so easy to make and super versatile. It is fast and easy and curbs that temptation to hit the drive-thru. Stir fry is also a guarantee that I can get my kids to eat their vegetables. They love the combination of chicken and sauce. It is always a meal I can count on to feed the masses and they will leave the table with full bellies and smiles.

This incredible garlic chicken stir fry features diced chicken and mixed vegetables in a garlic sauce. This dish is definitely for garlic lovers – there are four cloves of it in the recipe! If you prefer a milder garlic flavor, you can easily cut down to 2-3 cloves and it will still be flavorful. I feel the 4 cloves are just the right amount without overdoing it however, give it a try, you will love it. The whole family will love this stir fry, and you’ll love how quick it is to make!

Ingredients for Chicken Stir Fry

The sauce for this dish is a simple combination of ingredients that you probably already have in the pantry, like chicken broth, sesame oil and soy sauce. Adjust the quantities for your families needs, double it if you like it saucey or have a bigger family. Half the stir fry recipe for a smaller crowd.

  • Vegetable Oil: Canola or vegetable oil will work, need an oil with a high smoke point.
  • Broccoli Florets: Wash and chop the broccoli into bite sized pieces if needed.
  • Mushrooms: Wash and quarter your mushrooms or slice them.
  • Yellow Bell Pepper: Slice the pepper and then cut the slices in half for easy eating.
  • Chicken: Boneless skinless chicken cut into bite sized pieces.
  • Salt and Pepper: Add to taste.
  • Garlic: Minced or finely chopped garlic to spread the flavor.
  • Chicken Broth: This is the base for the garlic sauce.
  • Brown Sugar: Adds a little bit of sweet, use dark or light brown sugar.
  • Soy Sauce: Low sodium soy sauce is ok here, or regular too.
  • Sesame oil: Sesame oil adds a depth and richness to the flavor of the sauce.
  • Cornstarch:This will thicken the sauce so it will stick to the chicken and vegetables.

Making Chicken Stir Fry with Garlic Sauce

  1. Heat: Place 1 teaspoon of oil in a large pan and heat over medium high heat.
  2. Vegetables: Add the broccoli, mushrooms and bell pepper to the pan. Cook for 5-6 minutes or until vegetables are tender.
  3. Transfer: Remove the vegetables from the pan; transfer to a plate and cover with foil to keep warm.
  4. Heat: Wipe the pan clean with a paper towel, then heat the remaining tablespoon of oil over high heat.
  5. Chicken: Add the chicken to the pan in a single layer and season with salt and pepper to taste.
  6. Saute: Cook for 3-4 minutes per side, or until chicken is browned and cooked through.
  7. Garlic: Lower heat to medium, add the garlic and cook for 30 seconds.
  8. Combine: Add the vegetables back to the pan.
  9. Sauce: In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil and cornstarch.
  10. Pour:  Pour the sauce over the chicken mixture and bring to a simmer.
  11. Simmer: Let it simmer for 1-2 minutes or until sauce has just thickened.
  12. Serve: This is best served immediately with steamed rice if desired.

Sauteing mushrooms, peppers, and broccoli.

Tips for Garlic Chicken Stir Fry

The veggies are cooked first, then removed from the pan and the chicken gets seared to golden brown perfection. Cooking them seperate will ensure the chicken gets done and the vegetables don’t over cook.

  • Faster: For even quicker prep, used bagged broccoli florets which are usually washed and already to go. Mushrooms can also be found presliced. It makes preparing the dish a breeze.
  • Pepper: I used a yellow pepper, but you can use whatever color you wish. Try red, or orange peppers, or a mixture. Green peppers will have a different flavor and so I do not recommend them.
  • Chicken: You can use boneless skinless chicken thighs too. Whichever one you use cut your pieces into the same sized pieces. They will cook more evenly.

Stir frying the chicken in the wok.

Variations for Your Chinese Stir Fry

I used chicken breast, broccoli, mushrooms and yellow bell peppers in this dish. You can easily substitute in your family’s favorite vegetables.

  • Vegetables: Other great choices are snow peas, asparagus, zucchini, carrots, beans, water chestnuts, or even celery.
  • Protein: Exchange the chicken for pork, beef, shrimp or tofu.
  • Vegetarian: Make it vegetarian by using no chicken and vegetable broth instead of chicken.
  • Sweetness: Exchange the brown sugar for the same amount of honey. It will had a nice flavor.
  • Zing: Add a teaspoon of ginger to give a bit more spice. It is so good!!

Adding the vegetables to the chicken and the sauce.

What to Serve Your Stir Fry With

Stir fry is awesome just by itself, especially if you are trying to keep it low carb, but serving it on top of a luscious carbohydrate can make it divine.

  • Rice: Serve with rice, brown rice or even fried rice.
  • Quinoa:  High in protein and deliciously nutty.
  • Noodles: Use asian noodles, Lo Mein, Sesame Noodles, or even spaghetti noodles.
  • Cauliflower Rice: Use cauliflower for a low carb option.

Stirring the chicken, broccoli and mushrooms all together.

Storing Leftover Chicken and Vegetables

Stir fry is best eaten immediately before the vegetables get too soggy, and it can be hard to keep them from going soggy when you store them. Leftovers will keep in the fridge for up to 4-5 days. Reheat leftovers in a saute pan or microwave.

Garlic Chicken Stir fry on a plate with rice.

More Take Out Type Recipes To Make At Home

I love being able to recreate restaurant favorites at home. They always taste better and I know exactly what I’m feeding my family. My family is also more likely to eat these meals too. They have more flavor, and I can adapt them to our specific tastes. Add more or less spice, more or less vegetables, etc. And may I add it always cheaper to make it yourself. So the next time you get the craving for take out, reach for one of these tried and true recipes instead.

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Garlic Chicken Stir Fry

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This garlic chicken stir fry is a quick and easy dinner that’s perfect for those busy weeknights! Cubes of chicken are cooked with colorful veggies and tossed in a flavorful garlic sauce for a meal that’s way better than take out!
Course Dinner, Main Course
Cuisine Asian American
Keyword chicken stir fry, garlic chicken stir fry
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 People
Calories 183kcal
Author Alyssa Rivers

Ingredients

  • 1 tablespoon + 1 teaspoon vegetable oil divided use
  • 1 cup broccoli florets
  • 1 cup mushrooms halved
  • 1 yellow bell pepper cored, seeded and thinly sliced
  • 1 pound boneless skinless chicken breast cut into 1 inch pieces
  • salt and pepper to taste
  • 4 cloves of garlic minced
  • 3/4 cup chicken broth
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons cornstarch

Instructions

  • Place 1 teaspoon of oil in a large pan and heat over medium high heat.
  • Add the broccoli, mushrooms and bell pepper to the pan. Cook for 5-6 minutes or until vegetables are tender.
  • Remove the vegetables from the pan; transfer to a plate and cover with foil to keep warm.
  • Wipe the pan clean with a paper towel, then heat the remaining tablespoon of oil over high heat.
  • Add the chicken to the pan in a single layer and season with salt and pepper to taste.
  • Cook for 3-4 minutes per side, or until chicken is browned and cooked through.
  • Lower heat to medium, add the garlic and cook for 30 seconds.
  • Add the vegetables back to the pan.
  • In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil and cornstarch,
  • Pour the sauce over the chicken mixture and bring to a simmer.
  • Simmer for 1-2 minutes or until sauce has just thickened.
  • Serve immediately, with steamed rice if desired.

Video

Notes

Updated on March 18, 2021

Originally Posted on February 22, 2017

Nutrition

Calories: 183kcal | Carbohydrates: 7g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 554mg | Potassium: 676mg | Fiber: 1g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 79.9mg | Calcium: 22mg | Iron: 1mg

 

 




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Instant Pot Corned Beef and Cabbage

Corned Beef and Cabbage will make your St. Patrick’s Day a breeze. The beef is tender and the cabbage and potatoes is full of flavor, you will love this!

Corned Beef and Cabbage is a classic then add Soda Bread to complete the meal. For dessert enjoy a little green with Mint Brownies or a Shamrock Shake.

Corned beef, potatoes, cabbages, and carrots on a platter.

Corned Beef and Cabbage

This Irish holiday is a favorite at our house. Along with everything being turned green ( think green milk, pancakes etc), we get to eat this delectable dish! Corned Beef and cabbage is a must for St. Patrick’s Day festivities. Cooking it in the instant pot guarantees tender moist beef and perfectly cooked cabbage and potatoes.Adding the carrots gives it texture, color and flavor. It is the easiest and most delicious way to eat this Irish traditional meal.

Cooking the corned beef and cabbage in the instant pot is a hands off approach that will save you time and stress. If this is your first time cooking it, then the instant pot is the way to go. It will come out perfect and tender! Cook the vegetables separate from the beef so that they don’t get over cooked. This will be a meal that will wow your family! It is so good you may want to make it more than just once a year, which you probably should anyway!

What is Corned Beef?

Traditional Irish made this meal originally with boiled bacon, but when they immigrated to America, they could not afford it pork or bacon. Corned Beef Brisket is what they used instead. They paired it with the cheapest vegetables around, cabbage and potatoes. It has been tradition here in America ever since.

Corned beef is beef brisket that has been soaked in brine and then cured with salt and seasonings. The pink color comes from the sodium nitrate that is used in the  curing process. Corned beef comes in multiple cuts, and is best cooked for a long period of time so that it comes out tender. It can be boiled, slow cooked, or roasted.

What You Need To Make Corned Beef

Now is the time to buy corned beef! I like to buy more than one and stick one in my freezer for later in the year when I get the craving. Corned beef is a favorite.

  • Onion: Roughly chopped
  • Corned Beef Brisket:
  • Water: Needed to create the pressure.
  • Pickling Spice: Many corned beef come with the spices in a packet included.
  • Carrots: Use regular carrots and not baby carrots for best flavor.
  • Baby Potatoes: Red or yellow potatoes work well.
  • Cabbage: Roughly  chopped.

How to Make Corned Beef and Cabbage in the Instant Pot

The instant pot takes the work and fret out of making fork tender corned beef. The vegetables need to be cooked separately so they don’t turn to mush.

  1. Place: Add the onion to the bottom of your instant pot. Place the corned beef on top and sprinkle with pickling spice.
  2. Cook: Add the water the instant pot and make sure the valve is turned to seal. Set the instant pot to high and cook for 80 minutes.
  3. Rest: Once the time is up, carefully turn the valve to release and let the remaining pressure out. Remove the beef and onions from the instant pot and set it aside to rest.
  4. Cook Vegetables: Take out two cups of the water and add the carrots, potatoes, and cabbage. Make sure the valve is turned to seal. Turn the pressure cooker to high for 5 minutes. Once the time is up then release the pressure. Once the pressure is released slice up the meat going against the grain and serve with vegetables.

Putting the corned beef in the instant pot and adding the vegetables.

How to Buy Corned Beef

March is the perfect time to buy corned beef, although you can usually find it year round. It is mostly found in two different cuts. The flat cut brisket and the point cut. You can also sometimes find a corned beef roast, but they are not as popular since they have the least amount of fat and dry out easily.

Flat cut brisket and point cut brisket are the cuts you want to look for and buy. Flat is a favorite because it comes in a uniform shape and size. This makes the corned beef easy to cut and you can trim the fat off easy from the top. Point cuts usually have the most fat, but can be the most tender.  Either one will work beautifully for this Instant pot recipe.

Cooked corned beef with cabbage, potatoes, and carrots.

Tips for the Best Instant Pot Corned Beef

Leftover corned beef is divine! Make a Breakfast Corned Beef Hash or these Incredible Corned Beef Sandwiches!

  • Potatoes: To get the best results you want to use waxy potatoes that won’t break down as easily when cooked. Yukon golds or yellow potatoes, red potatoes and fingerlings are all ideal choices. Avoid russets, they can break down into mush when cooked.
  • Carrots:  Yes baby carrots can be used and are convenient, but if you have the time use large carrots peeled and chunked. They will give you better flavor and hold up nicely to the instant pot.
  • Pickling Spices: Almost all corned beef will come with a package of spices with it. This is the same as pickling spices and you can just use them for ease. If you do not have a packet use a combination of allspice berries, coriander seeds, mustard seeds, whole pepper seeds, bay leaves and whole cloves. Salt and pepper to taste.
  • Cut against the Grain: This is one of the most important steps for insuring tender, melt in your mouth meat. As you look at your corned beef you’ll notice how the strands of meat lay in one direction, usually lengthwise. You are going to want to cut against that or at a perpendicular angle. This automatically will help the meat be tender and not fibrous when you eat it.
  • Leftovers: Store leftovers tightly wrapped or in an airtight container for up to 5 days. You can freeze it for up to 3 months. Thaw and reheat as desired.

Sliced corned beef, cabbage, carrots, and potatoes on a plate.

More Recipes With Cabbage to Rediscover

Cabbage is wonderful little vegetable that gets overlooked sometimes. It is an exceptionally healthy food. Cabbage  is especially high in vitamins C and K. In addition, eating cabbage may even help lower the risk of certain diseases, improve digestion and combat inflammation. It also adds crunch, volume and taste to dishes. So add these tried and true recipes to add more cabbage to your life. It’s good for you!

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Instant Pot Corned Beef and Cabbage

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Instant Pot Corned Beef and Cabbage will make your St. Patrick's Day a breeze. The beef is tender and the cabbage and potatoes is full of flavor, you will love this!
Course Dinner, Main Course
Cuisine Irish
Keyword Corned beef, Corned beef and cabbage, instant pot corned beef, instant pot corned beef and cabbage
Prep Time 5 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 30 minutes
Servings 6 People
Calories 580kcal
Author Alyssa Rivers

Ingredients

  • 1 large onion quartered
  • 3-4 pound corned beef brisket
  • 4 cups water
  • 2 Tablespoons pickling spice
  • 4 large Carrots
  • 1 pound baby potatoes
  • 1 head cabbage quartered

Instructions

  • Add the onion to the bottom of your instant pot. Place the corned beef on top and sprinkle with pickling spice.
  • Add the water the instant pot and make sure the valve is turned to seal. Set the instant pot to high and cook for 80 minutes.
  • Once the time is up, carefully turn the valve to release and let the remaining pressure out. Remove the beef and onions from the instant pot and set it it aside to rest.
  • Take out two cups of the water and add the carrots, potatoes, and cabbage. Make sure the valve is turned to seal. Turn the pressure cooker to high for 5 minutes. Once the time is up then release the pressure. Once the pressure is released slice up the meat going against the grain and serve with the veggies.

Nutrition

Calories: 580kcal | Carbohydrates: 31g | Protein: 38g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 2835mg | Potassium: 1460mg | Fiber: 8g | Sugar: 9g | Vitamin A: 8180IU | Vitamin C: 137mg | Calcium: 125mg | Iron: 5mg



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Best Ever Baked Rigatoni

Baked Rigatoni is full of zesty meat, tender noodles and lots of cheese!  Super simple this is the ultimate comfort food!

Turn this hearty dish into a wonderful meal and serve it with these favorites. Garlic Bread, Asparagus and a Salad!

Baked rigatoni being spooned out of a bowl.

Baked Rigatoni

Baked Rigatoni is like taking the best parts of lasagna and spaghetti and putting them together. What you get is a magical hearty, cheesy dish! Everyone loves baked rigatoni! With tons of cheese, zesty tomato sauce and tender noodles, it is just so good! This is truly one of those comfort foods that fills you up both tummy and soul! Baked Rigatoni is a meal everyone loves to come home to and will readily devour.

Rigatoni is named for the noodles typically used in this Italian dish. Rigatoni noodles are large, round, and have ridges that help to hold in all the saucy goodness. They are a larger hollow noodle too which makes it wonderful as will fill with the meaty sauce and cheese. Do not get it confused with ziti which is smaller and does not have ridges or penne which is cut on a diagonal. Baked Rigatoni makes a large amount, so come hungry!

What You Need For Rigatoni

Amazing ingredients on their own, combine to create an incredible homey dish.

  • Rigatoni: Cook the pasta al dente for best results.
  • Olive Oil: The perfect oil for this Italian dish.
  • Small Onion: Finely chopped.
  • Garlic Mince the garlic.
  • Ground Beef: Use lean ground beef.
  • Ground Sausage: Using Italian sausage add a nice bit of spice.
  • Italian Seasoning: A great combination of spices and herbs.
  • Salt and Pepper: Add to taste.
  • Marinara: Use your favorite jarred sauce or even better make your own, it is so easy and delicious!
  • Mozzarella: Use freshly shredded mozzarella over pre-shredded.
  • Parmesan: Finely grated.
  • Chopped Basil: This is optional but adds great flavor.

Making Baked Rigatoni Pasta

You cook the meat and onions and sauce all in the same pan. Saves for easy cleanup.

  1. Prep: Preheat oven to 350 degrees. Spray 9×13 inch baking dish and set aside. In a large pot bring water to a boil and cook the rigatoni according to package directions.
  2. Saute: In a medium sized saucepan over medium high heat add the olive oil, onions and garlic. Saute until tender.
  3. Meat: Add in the ground beef and sausage and cook and crumble until no longer pink.
  4. Sauce: Add in the Italian seasoning, salt and pepper to taste, and marinara sauce. Reduce heat and let simmer.
  5. Pasta: Drain the pasta and return to the large pot. Add the meat sauce to the pot and stir until combined.
  6. Layer: Spread half of the pasta in the bottom of your 9×13 inch dish. Layer with half of the pasta.
  7. Add: Layer with half of the cheeses. Repeat with remaining pasta and cheese.
  8. Bake: Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes or until bubbly.

Making the meaty sauce and adding the noodles and cheese for Rigatoni.

Tips For The Best Baked Rigatoni

Rigatoni is simple and basic, but you can make it amazing with a few tips.

  • Noodles: Rigatoni is the noodle of choice for this casserole, but you can use other noodles in a pinch. Try to use similar type of noodle. For example rotini, penne, fusilli or large shell pasta. Whichever noodle you use cook the noodles al dente. This helps the noodles absorb the sauce.
  • Fresh Cheese: It is best if you can shred your own cheese, it will melt much easier and taste better. Pre-shredded cheese often comes with anti-caking agents that prevent it from melting the same and can alter the taste.
  • Meat: You can use extra lean ground beef so it isn’t overly greasy. If you find you have a lot of grease in the pan after you cook it. Remove the meat and drain the grease into a can or something you can throw away once the grease has solidified. Do not pour the grease down the sink. It is bad for your pipes. Then back in the meat and continue as directed.
  • Add a little Heat: You can make your baked rigatoni a bit more zesty by using a spicy Italian sausage, or you can add red pepper flakes to taste.
  • Add Vegetables: This is a great dish to add vegetables to or hide them in. Zucchini, mushrooms, peppers, carrots, or spinach.

Baked rigatoni in a white bowl.

Make Ahead and Freeze!

This is one of those amazing recipes that you can make ahead of time and it will actually taste better after it has sit and the flavors have melded together.

  • Make Ahead: Make the baked rigatoni according to directions but do not bake it. Tightly cover and refrigerate for up to 24 hours before baking. Let the 9×13 pan sit for about 20 min before baking.
  • Freeze: If you want to you can even freeze the rigatoni before it is baked or after for up to 3 months. If you don’t bake it let it thaw overnight in the fridge or on the counter for a few hours. Bake as directed, checking to make sure it is done in the middle. It may need more time. If you have baked it, simply thaw and reheat in the oven or microwave.
  • Leftovers: This makes a large dish, so you can feed a crowd or have leftovers. I have to say leftovers taste even better than when it is fresh. There is just something about Italian food that is always better the second day. Leftovers can be kept in the fridge for up to 5 days. Reheat in the microwave.

Two plates with baked rigatoni.

More Pasta Dishes to Fall in Love With

Pasta is one of the best comfort foods there is, it’s filling, and incredibly versatile. Combine it with all sorts of different sauces and meats to create marvelous dishes! Pasta comes in all sorts of shapes and sizes and is so fun to cook with. So when you need a pasta fix reach for some of these divine recipes, they are all delectable.

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Baked Rigatoni

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Baked Rigatoni is full of zesty meat, tender noodles and lots of cheese!  Super simple this is the ultimate comfort food!
Course Dinner, Main Course
Cuisine American, Italian, Italian American
Keyword baked rigatoni, rigatoni, rigatoni pasta
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 People
Calories 906kcal
Author Alyssa Rivers

Ingredients

  • 16 ounce rigatoni pasta
  • 1 Tablespoon Olive Oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 pound lean ground beef
  • 1 pound ground sausage
  • 1 Tablespoon italian seasoning
  • salt and pepper
  • 2 (24 ounce jars) marinara sauce or Homemade Marinara
  • 16 ounce mozzarella cheese shredded
  • 1/2 cup parmesan cheese shredded
  • chopped basil for garnish

Instructions

  • Preheat oven to 350 degrees. Spray a 9×13 inch baking dish and set aside. In a large pot bring water to a boil and cook the rigatoni according to package directions.
  • In a medium sized sauce pan over medium high heat add the olive oil, onions and garlic. Sauté until tender.
  • Add in the ground beef and sausage and cook and crumble until no longer pink.
  • Add in the italian seasoning, salt and pepper to taste, and marinara sauce. Reduce heat and let simmer.
  • Drain the pasta and return to the large pot. Add the meat sauce to the pot and stir until combined.
  • Spread half of the pasta in the bottom of your 9×13 inch dish. Layer with half of the pasta.
  • Layer with half of the cheeses. Repeat with remaining pasta and cheese.
  • Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes or until bubbly.

Nutrition

Calories: 906kcal | Carbohydrates: 61g | Protein: 58g | Fat: 46g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 1144mg | Potassium: 726mg | Fiber: 3g | Sugar: 4g | Vitamin A: 648IU | Vitamin C: 2mg | Calcium: 530mg | Iron: 4mg

 



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Creamy Lemon Chicken Piccata

A quick and easy one pot meal that is on the dinner table in 30 minutes! Tender breaded chicken in a creamy lemon sauce that the entire family will love!

Chicken is a favorite protein around here with its mild flavor, you can do so many delicious recipes! You have to try these favorites, Lemon Chicken, Fried Rice and Noodle Soup!

Creamy lemon piccata chicken in a cast iron skillet.

Easy Lemon Chicken Piccata

One of our favorite meals of the week was this Creamy Lemon Chicken Piccata. My favorite part was that it was a one pot meal and ready on the dinner table in 30 minutes!  It is just like the classic chicken piccata dish, but with the added lemon tang. It gives it such a fresh and delicious taste to this creamy sauce. The chicken has a delicious breading on the outside and it is perfect served over some pasta. Everyone in my family loved this meal. It had such a delicious flavor and will be one that we make again and again!

This American Italian favorite is so creamy and delicious. Piccata literally means, pounded flat and cooked in a sauce of lemon, parsley and butter. Done in one pan and in 30 minutes means you can have an incredible meal on the table in no time. Do not be scared of the capers. They really make the dish amazing. If you have never had them, this is the perfect dish to try them with. You have to try this creamy lemon piccata!

Ingredients for Lemon Chicken

Super simple ingredients come together to make an irresistible meal. Serve this with a nice green salad and some rolls and you have dinner made!

  • Chicken: Boneless skinless chicken breasts, pounded flat if needed.
  • Salt and Pepper:To taste.
  • Flour: Creates a nice breading on the chicken.
  • Butter: Adds flavor besides a frying agent.
  • Olive Oil: Also used to cook and add flavor.
  • Chicken Broth: Flavoring and adds to the sauce.
  • Lemons: Fresh whole lemons
  • Heavy Cream: Can substitute half and half, but won’t be as creamy in texture.
  • Capers: Look for these with the pickles and jarred pepperoncinis
  • Parsley: this is optional.
  • Angel Hair Pasta: Can substitute spaghetti noodles if you would like.

Making Perfect Lemon Chicken Piccata

Take the time if you need to, to pound your chicken the same size or at least thinned out. You won’t regret it. They will cook faster and more evenly.

  1. Chicken: Heat 2 Tablespoons butter and 2 Tablespoons of oil in a large skillet over medium high heat. Salt and pepper each side of the chicken breasts
  2. If They Are Thick: If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.
  3. Flour: Dredge the chicken in the flour
  4. Brown: Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.
  5. Sauce: Turn the heat to medium low. Add broth juice from both lemons, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.
  6. Dish: Serve the chicken over cooked pasta and spoon the sauce over broth. Sprinkle with fresh chopped parsley.

Chicken breasts seasoned, breaded and cooked, and the creamy sauce being made.

What are Capers?

If you have never had capers before, this is the perfect introduction. Typically served alongside of chicken and salmon dishes, they add a ton of flavor. Capers are under ripened flower buds of plant known as the caper bush. The capers are picked and dried. Then they are pickled to create this tangy, salty, and briny flavor that is out of this world yummy.

These little pea sized condiments produce big flavor. A little goes a long way. Use them in salads, pasta and chicken. Because of their lemony like flavor they are favorite with fish. Give these other recipes a try that spotlight the wonders of capers. Pan Seared Scallops with Lemon Caper Sauce, Pasta Puttanesca with Chicken and Lemon Salmon Piccata. 

Upclose picture of creamy chicken piccata with lemons.

Tips and Variations for Creamy Chicken Piccata

There are a few tips and variations you can do with chicken piccata, but this recipe is perfect just the way it is.

  • Noodles: Truly any kind of pasta can be used to serve this scrumptious lemon piccata dish with. You can also serve it over steamed vegetables, rice, zucchini noodles, or anything else that seems delicious.
  • Chicken: Make sure your chicken is thin, you can pound it thin or slice it in half, either way will create the size you are looking for.
  • Flour:  You need the flour to create the great crust on the chicken and for the sauce to stick to.
  • Fresh Lemons: Do not use bottled lemon juice. It will not taste the same and could actually ruin your dish. In this recipe, keep it to the real thing.
  • Capers:  Some find the capers to salty, if you are afraid of that, just rinse the capers before adding.

How to Store Creamy Lemon Chicken Piccata

Keep this in the fridge in an airtight container for up to 4 days. Warm leftovers in the microwave. It is best to store it seperate from the pasta or whatever you are serving it with if you can.

A chicken breasts with lemon piccata sauce on a bed of noodles in a bowl.

More Chicken Recipes to Try

Chicken is so versatile. It can be used in all sorts of cuisines. American, Italian, Chinese, Mexican and everything in between. Chicken is relatively cheap protein making it an economical family friendly dish. You can boil it, fry it, grill it, bake it and roast it. And don’t forget the latest ways of cooking, instant pot and air fryer. All incredible ways to prepare chicken, so when you need a new recipe to try, look no further than here. I have you covered.

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Creamy Lemon Chicken Piccata

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A quick and easy one pot meal that is on the dinner table in 30 minutes!  Tender breaded chicken in a creamy lemon sauce that the entire family will love! 
Course Dinner, Main Course
Cuisine Italian American
Keyword chicken recipes, creamy lemon chicken piccatta
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 994kcal
Author Alyssa Rivers

Ingredients

  • 4 Chicken Breasts Whole Boneless Skinless
  • salt and pepper to taste
  • 1/4 cup all purpose flour
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 1 cup chicken broth
  • 2 Lemons whole
  • 3/4 Cup Heavy Cream
  • 1/4 cup capers
  • parsley for garnish, chopped
  • 1 pound Angel Hair Pasta

Instructions

  • Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.) Salt and pepper each side of the chicken breasts.
  • Dredge the chicken in the flour.
  • Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.
  • Turn the heat to medium low. Add broth, juice from both lemons, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.
  • Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.

Notes

Updated on March 4, 2021

Originally Posted on April 6, 2015

Nutrition

Calories: 994kcal | Carbohydrates: 98g | Protein: 66g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 221mg | Sodium: 855mg | Potassium: 1244mg | Fiber: 6g | Sugar: 4g | Vitamin A: 914IU | Vitamin C: 36mg | Calcium: 86mg | Iron: 3mg

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Incredible Crispy Parmesan Air Fryer Cod

Air Fryer Cod will change the way you eat fish! Crispy golden outside and flakey tender inside, you are going to love this!

We love fish at our house, especially when it tastes this amazing! More favorites include Fish and Chips, Baja Tacos and this Salmon.

Crispy parmesan air fryer cod with asparagus on a plate.

Air Fryer Cod Filets

Air frying fish is one of the best ways to cook this delicate tender meat.  The air fryer basket is perfect, it allows the circulating air to cook the outside and the inside while keeping the fish intact. So many times I have lost chunks down between the slats of a grill or they stick to the pan. Air frying gives you delicate delightful fish that looks and tastes better than any restaurant. The panko breading is perfectly seasoned and the cheese adds a touch of saltiness and nuttiness. It’s so easy to make and tastes just as delicious!

Air fried parmesan cod is the perfect dinner choice. It has a light mild flavor and it is good for you. Serve it up with some rice, vegetables, or potatoes and a nice salad. Perfect for a busy weekday or a nice weekend dinner. Put this air fryer cod in your recipe rotation.

Ingredients for Parmesan Cod

Fresh and basic, this Cod could not be any easier or taste any better! It is so good!

  • Cod Fillets: You can use fresh or frozen.
  • Salt and Pepper: Season just to taste.
  • Flour: All purpose or unbleached will work.
  • Eggs: Large lightly beaten.
  • Salt: Adds flavor
  • Panko: I do not recommend breadcrumbs but they will work.
  • Parmesan: Grated will stick best to the fish.
  • Bay Seasoning: A classic flavoring for fish.
  • Garlic Powder: Adds more flavor.
  • Olive oil spray: Use this only if you need it.

Making Crispy Air Fryer Cod

Super easy parmesan cod is going to become a family favorite!

  1. Cod: Pat the cod dry and salt and pepper.
  2. Breading Station: Create a breading station for the fish. In one bowl add the flour. In the second whisk together the eggs and salt. Then in the last bowl add the Panko, parmesan cheese, old bay seasoning, and garlic powder.
  3. Flour: First dip the cod in the flour.
  4. Egg: Then in the egg mixture.
  5. Panko: And lastly in the panko.
  6. Air Fryer: Spray the bottom of your basket with olive oil. Place the fish in the basket of your air fryer.
  7. Bake: Cook at 400 degrees for 10 minutes. Carefully flip the fish. Continue to cook for 3-5 minutes or until the internal temperature reaches 145 degrees.

Seasoning, and breading the cod.

Tips For Dipping and Breading Cod

Breading any food can be messy. Here is sure fire way to at least keep it manageable.

  • One hand: With one hand dip the cod into the flour mixture and coat evenly. Using the same hand dip it into the egg mixture, shake off any excess egg.  Then drop into the panko mixture.
  • The Other Hand:  Use your other dry hand to press the panko into the cod evenly and all over. Coat it well. Then you place in the air fryer basket. Repeat.

Breaded panko in air fryer basket.

Tips for the Best Air Fryer Parmesan Cod

I love cooking with an air fryer for lots of reasons but one of them is that it is hard to mess up your food. Air frying makes it easy to make luscious meals, every single time.

  • Don’t Over Crowd: Given the fish space to breath, if they are too close together, they will steam instead of “fry”
  • Cod: Use a good quality cod fillet. Fresh or frozen is fine. You don’t them too thin or the fish won’t have time to crisp up before it starts to dry out. Thaw frozen cod according to package directions. Pat both dry with a paper towel to remove any extra moisture. This will help the crust crisp nicely.
  • Oil: Using oil is optional but can help it become crispy. Use an oil only spray. Not a non-stick spray, such as pam, they have additives that will ruin your air fryer.
  • Panko: Panko bread crumbs are larger and absorb less moisture so they will produce the best crust. It will be crispy and golden. Regular breadcrumbs will not give you the same results.
  • Fish: This will work with any type of white fish and turn out amazing. Think snapper, tilapia, bass and haddock.

Cooked cod in the air fryer with wedges of lemon.

What to Serve Crispy Air Fryer Parmesan Cod with

This crispy cod is awesome all by itself but you can add to it as you like.

  • Sauce: Tartar sauce is a fan favorite. Malt vinegar, ranch, yum yum sauce, or a squeeze of lemon might be all you need.
  • Use it in: Use this fried cod for fish tacos, mix into a salad, or make a fish sandwich to remember.

How to Store Cod Filets

Keep leftovers in the fridge for 2-3 days. Reheat in the air fryer for 2-3 minutes or till heated through. It won’t have the same crunchiness but it will still be good. Crispy Air Fryer Cod is best right out of the air fryer.

Upclose picture of a fork cutting into the air fryer cod.

More Seafood Favorites

We love a good seafood recipe at our house. Even the kids love it.  Fish is a healthy protein that is good to put in your mix of recipes on a weekly basis. Some seafood is rich like lobster and some is mild and light like shrimp. Whatever you prefer to eat I have a recipe for you. Here are a few tried and true to get you started.

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Air Fryer Cod

Air Fryer Cod will change the way you eat fish! Crispy golden outside and flakey tender inside, you are going to love this!
Course Dinner, Main Course
Cuisine American
Keyword air fryer cod, cod filets, Cod Fish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Cod
Calories 303kcal
Author Alyssa Rivers

Ingredients

  • 1 pound cod filets
  • salt and pepper
  • 1/2 cup flour
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1 cup Panko
  • 1/2 cup grated parmesan
  • 2 teaspoons old bay seasoning
  • 1/2 teaspoon garlic powder
  • olive oil spray if needed

Instructions

  • Salt and pepper the cod filets.
  • Create a breading station for the fish. In one bowl add the flour. In the second bowl whisk together the eggs and salt. In the last bowl add the Panko, parmesan cheese, old bay seasoning, and garlic powder.
  • First dip the cod in the flour.
  • Then in the egg mixture.
  • And lastly in the Panko.
  • Spray the bottom of your basket with olive oil. Place the fish in the basket of your air fryer. Cook at 400 degrees for 10 minutes. Carefully flip the fish. Continue to cook for 3-5 minutes or until the internal temperature reaches 145 degrees.

Nutrition

Calories: 303kcal | Carbohydrates: 24g | Protein: 32g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 689mg | Potassium: 576mg | Fiber: 1g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 1mg | Calcium: 211mg | Iron: 3mg



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Cashew Chicken (Way Better than Takeout!)

This homemade Cashew Chicken is way better than takeout!  Tender chicken is stir-fried and tossed with a luscious garlic sauce and cashews.

Better than take out in the comfort of your own home is the best! Combine this dish with Egg Rolls, Fried Rice and some Wontons for a complete dinner.

Cashew chicken on bed of rice with broccoli

Homemade Cashew Chicken

Chinese take out is one of America’s favorites with good reason. It is a comfort food that is jam packed with flavor and diversity. The chicken is tender, the cashews are crunchy and the sauce is the perfect combination of sweet and zing. You have to try this tried and true recipe!

Coating the chicken in the cornstarch creates a nice crisp crust and will also thicken the sauce. The sauce has the perfect balance of sweetness with saltiness and  bit of zing from the garlic. If you want more kick you can add red pepper flakes to the sauce. The different combinations of textures will more than satisfy. The chicken is tender with a light crust. The cashews add a bit of crunch and the sauce is creamy smooth. We like to serve it with rice and vegetables.

Ingredients in Easy Chicken Cashew

Simple ingredients come together to make this tangy, with a hint of spicy cashew chicken. Everything is easy to find in your local grocery store. No need to go to a specialty store.

  • Chicken: Skinless boneless chicken breasts.
  • Salt and Pepper: To taste
  • Cornstarch: This acts as a coating and thickener for the sauce.
  • Olive Oil: To stir fry the chicken in.
  • Soy Sauce: You can either use low sodium or regular.
  • Chicken Broth: For the sauce.
  • Garlic Cloves: Adds a bit of a kick and a ton of flavor.
  • Brown Sugar: Provides a bit of sweetness to the sauce.
  • Hoisin Sauce: Classic sauce used in many asian dishes.
  • Sesame Oil: Helps with the flavor and cooking.
  • Whole Cashews: Unsalted are best, you can use pieces if those are easier to find.

Making Better than Takeout Cashew Chicken

This better than take out is actually quite easy to make.  All it takes is a bit of time and you’ve got cashew chicken that will taste amazing.

  1. Cut: Dice your chicken breast into one inch pieces. Salt and pepper to taste.
  2. Mix: Toss the chicken with the cornstarch mixture in a ziplock bag.
  3. Stir Fry: Add olive oil to wok or large skillet over medium high heat. Once the oil gets to the smoking point then add the chicken in a single layer in batches. Cook each side until golden brown.
  4. Sauce: In a small bowl whisk the soy sauce, chicken broth, garlic, brown sugar, hoisin and sesame oil.
  5. Combine: Add to the pan with the cashews.Toss until the sauce has thickened.
  6. Serve: Serve over rice with vegetables if desired.

 

Cut up chicken, breading and sauteing the chicken for Cashew chicken.

Tips for The Best Cashew Chicken

This will come together fast so make sure you have everything ready to go. The extra time to prep everything before you start cooking will make all the difference.

  • Wok: If you don’t have a wok, no worries. You can use a large fry pan with the same success.
  • Chicken: Cut the chicken into the same sized pieces so they cook evenly. It is important that you do not overcook the chicken. It will turn rubbery instead of juicy and tender. Just brown each side and then begin adding the other ingredients. It will finish cooking in the sauce. You can also use chicken thighs cut up, use boneless skinless for easy preparation.
  • Roast the Cashews:  If you bought your cashews raw, you will want to roast them to bring out their flavor. Place them on a sheet pan and put in the oven at 350 degrees for about 5 minutes or until fragrant. They will crisp up as they cool.
  • Garnish: I like to cut up some green onions and add at the very end for a bit of flavor and color.
  • Serve: We love this over rice and some stir fried vegetables for a complete meal that is so scrumptious. You can also try cauliflower rice, quinoa or noodles to serve this cashew chicken over.
  • Vegetables: You can also stir fry bell peppers, mushrooms, zucchini and broccoli right in the wok after the chicken is done. Remove the chicken, stir fry the vegetables. When tender add the chicken back in and the sauce.

Cashew chicken in a wok with garnish.

Storing Chinese Cashew Chicken

While cashew chicken is amazing the leftovers can be a little soggy. Especially the cashews! The flavor, however, intensifies as it melds together overnight.

  • Store: Keep leftovers in the fridge for up to 4 days in a well sealed container.
  • Reheat: To reheat you can use the microwave or add back to a pan and flash fry in the pan on medium high till heated through. This will help crisp up the chicken and nuts a bit.

Picking up Cashew Chicken with chopsticks.

More Better Than Takeout Favorites to Try

It is always a culinary success when I can make my favorite takeout meals at home. More often than not, they also taste better than the restaurants too. Save money and know exactly what is going into your favorite dishes by making them at home. When you are looking for a favorite, you have to try these first. They are all so good! You may never go out again!

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Cashew Chicken

This homemade Cashew Chicken is way better than takeout!  Tender chicken is stir-fried and tossed with a luscious garlic sauce and cashews.
Course Dinner, Main Course
Cuisine Asian American
Keyword Cashew Chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Calories 329kcal
Author Alyssa Rivers

Ingredients

  • 1 1/2 pounds chicken breasts
  • salt and pepper
  • 1/4 cup cornstarch
  • 2 Tablespoons olive oil
  • ¼ cup Soy Sauce low sodium if preferred
  • 1/2 cup chicken broth
  • 3 Garlic Cloves minced
  • 1 Tablespoons Brown Sugar
  • 1 Tablespoon Hoisen Sauce
  • 1 teaspoon Sesame Oil
  • 1 cup whole unsalted cashews

Instructions

  • Cut your chicken breast into one inch pieces. Salt and pepper.
  • Toss the chicken with the cornstarch mixture in a ziplock bag.
  • Add olive oil to a wok or large skillet over medium high heat. Once the oil gets to the smoking point then add the chicken in a single layer in batches. Cook each side until golden brown.
  • In a small bowl whisk the soy sauce, chicken broth, garlic, brown sugar, hoisin and sesame oil. Add to the pan with the cashews. Toss until the sauce has thickened. Serve over rice and with veggies if desired.

Nutrition

Calories: 329kcal | Carbohydrates: 14g | Protein: 38g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1181mg | Potassium: 702mg | Fiber: 1g | Sugar: 4g | Vitamin A: 52IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg



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Beef Negimaki Stir Fry

Beef Negimaki Stir Fry deconstructs beef negimaki (Japanese meat sushi) and serves it with green beans to make it a stir fry main dish.


Beef Negimaki Stir Fry

This Beef Negimaki Stir Fry takes all the delicious flavors of beef negimaki and puts them into a stir fry, so dinner is ready in under 30 minutes. Although green beans aren’t part of traditional negimaki, they’re added to this stir fry for extra vegetables. The flank steak, green beans, and scallions are covered in a sweet and savory sauce and served over watercress for a light dinner. Rice is optional, but I personally love it and thought it was great as a side. For more beef stir fry recipes, try my Broccoli Beef, Skirt Steak, Baby Bok Choy, and Zucchini Stir Fry, and Spiralized Shanghai Beef and Broccoli.

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Easy Greek Lemon Chicken

Greek Lemon Chicken is a zest of sweetness with a hint of summer all in one pan! This chicken is made with a handful of ingredients and easy-peazy.

Greek food is fresh, bright and has tons of flavor! Try these authentic favorites like this Gyros, Salad and Pasta Salad.

Greek Lemon Chicken in a cast iron skillet.

Greek Lemon Chicken

Easy Greek Lemon Chicken is a quick and healthy meal you’re going to want to make all the time!  It takes just a few spices, some garlic, lemon and olive oil, that’s it!  Greek Chicken is the most delicious chicken, the roasted lemon wedges adds zing and freshness. The lemons also create the most delicious sauce!  The roasted lemons combines with the pan juices and olive for a deep complex intense flavor. You are going to love it!

The tender chicken is going to melt in your mouth. The spices and lemons create a flavor and sauce that is amazing spooned over rice, mashed potatoes or roasted vegetables. Your whole family is going to love the taste and you are going to love how easy it is. Perfect for a busy weekday or lazy weekend.  Plus, it looks almost as beautiful going into the oven as it does coming out!

Ingredients for Lemon Chicken

Simple, but packed with flavor, you are going to be blown away by how easy and delicious this is. So let’s get cooking.

  • Chicken Thighs: Bone in and skin on.
  • Olive Oil: Adds incredible flavor and helps the chicken cook.
  • Garlic: Freshly minced.
  • Salt and Pepper:This is to taste, I used Kosher salt.
  • Dried Oregano: A staple in greek cooking.
  • Crushed Red Pepper: Adds bit of heat.
  • Dried Thyme: Thyme works great with chicken.
  • Lemons: You will need 2 lemons, one for cutting up and one for zesting and juicing.

Let’s Make Easy Lemon Chicken!

The marinade itself couldn’t be any easier to make. The secret flavor you’ll crave comes from the lemon wedges that roast along side the chicken. Everything cooks in one pan for easiness and quick clean up.

  1. Preheat: Preheat oven to 375 degrees.
  2. Mix: Add the chicken thighs, olive oil, garlic, salt, pepper, organo, crushed red pepper, thyme, lemon juice and zest in a large bowl together and combine well.
  3. Pan: Place the chicken thighs in your cast iron skillet skin side up.
  4. Combine: Toss the lemon wedges in the leftover marinade and add to the skillet in between the chicken pieces.
  5. Cook: Roast for 35-40 minutes or until browned and crispy

Unclose picture of the spices on the Greek Lemon Chicken.

Tips and Variations for the Best Chicken

This greek lemon chicken is so easy and forgiving. It is hard to mess up. I love dishes like that. You can’t go wrong with this zesty, bright chicken dinner.

  • Chicken: Using chicken thighs with the bone and skin on will create the juiciest and most tender chicken. You can use chicken breasts too. I recommend cutting the breasts so they are even thickness. That way they will cook more evenly. Chicken legs would also work.
  • Marinate: You can marinate the chicken for up to 5 hours before cooking it if you would like. It will intensify the flavors that much more.
  • Garlic: If you can use fresh garlic you will not regret it. It will give a better flavor.
  • Serve it with: Make it a middle eastern night to remember and serve it with Homemade NaanHummus,  and this yummy Greek Spinach Pasta.
  • Store: Keep leftovers in an airtight container for up to 5 days. Reheat in the microwave.

What Makes Greek Food Greek?

Greek food and Mediterranean food share many of the same characteristics, but there is a difference. Even if it is subtle. The base of greek food consists of wheat, olives and wine.  It uses vegetables, olive oil, grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and goat. Other important ingredients include pasta, cheeses, lemon juice, herbs, olives, and yogurt.

It should be noted here that American greek yogurt, is nothing like true greek yogurt. Bread is usually made of wheat and other grains,such as barley.  Common dessert ingredients include nuts, honey, fruits, and filo pastries. Greece’s climate is perfect growing for olive and lemon trees, producing two of the most important elements of Greek cooking.  Herbs and spices that are popular include garlic, basil, oregano, thyme and mint.

Greek Lemon chicken on a plate, and cut by a fork.

More Chicken Recipes to Love

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Easy Greek Lemon Chicken

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Easy Greek Lemon Chicken is made with just a handful of ingredients in a cast iron skillet along with roasted lemon wedges that make an easy pan sauce.
Course Dinner, Main Course
Cuisine Greek
Keyword greek lemon chicken, lemon chicken
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 5 Chicken Thighs
Calories 359kcal
Author Alyssa Rivers

Ingredients

  • 5 chicken thighs bone in and skin on
  • 1/4 cup olive oil
  • 3 garlic cloves minced
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon dried thyme
  • 2 lemons one cut into wedges and one juiced and zested

Instructions

  • Preheat your oven to 375 degrees.
  • Add the chicken thighs, olive oil, garlic, salt, pepper, oregano, crushed red pepper, thyme, lemon juice and zest in a large bowl together and combine well.
  • Place the chicken thighs in your cast iron skillet skin side up.
  • Toss the lemon wedges in the leftover marinade and add to the skillet in between the chicken pieces.
  • Roast for 35-40 minutes or until browned and crispy.

Video

Notes

Updated on February 21, 2021

Originally Posted on April 12, 2017

Nutrition

Calories: 359kcal | Carbohydrates: 5g | Protein: 19g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 111mg | Sodium: 323mg | Potassium: 298mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 23.4mg | Calcium: 24mg | Iron: 1.2mg




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