Homemade Favorites Archives - Kristine's Kitchen

Cream of Mushroom Soup

Kristine Rosenblatt — Wed, 11 Oct 2023 12:00:00 +0000

This Cream of Mushroom Soup is ultra creamy, perfectly seasoned, and full of fresh mushroom flavor. It’s quick and easy to make using simple, wholesome ingredients.

Cream of Mushroom Soup

This cream of mushroom soup recipe is one you’ll be so glad to have in your recipe collection. Not only is the flavor so much better than canned soup, but this homemade version is also healthier and more flavorful, made with real, wholesome ingredients.

Mushrooms lend rich, umami flavor to this cream of mushroom soup, making it immensely satisfying. Ladle it into bowls and serve with some crusty bread for dunking, or use it in your favorite recipes that call for cream of mushroom soup.

Ingredients You’ll Need

Here’s a look at the ingredients you’ll need. Find the full recipe with ingredient amounts and instructions in the recipe card below.

Butter: Adds richness and flavor to the soup.
Yellow Onion and Garlic: For depth of flavor.
Cremini Mushrooms: Cremini mushrooms, also called baby bella mushrooms, have a deep, earthy flavor that is so delicious in this mushroom soup recipe. Since mushrooms are the star ingredient in this soup, you want the bolder, more complex flavor of creminis vs. white button mushrooms.
Flour: All-purpose flour is used to thicken the soup.
Vegetable Broth: Use low sodium vegetable broth so that you can better control the amount of salt in the finished dish. You can substitute chicken broth if desired, but the soup will no longer be vegetarian.
Dried Thyme, Salt and Pepper: To season the soup. The thyme enhances the earthy flavor of the mushrooms. You can use a few sprigs of fresh thyme instead of dried, just remove the thyme stems before serving the soup.
Heavy Cream: Makes the soup luxuriously rich and creamy.

Pro Tip: If the mushrooms are on the larger side, cut them in half before slicing. You do not need to slice the mushrooms thinly, since they will shrink up as they cook.

How to Make Cream of Mushroom Soup

The steps to making cream of mushroom soup are so simple, and it’s one of the fastest soup recipes you’ll make! Start to finish, it takes about 30 minutes.

Sauté onion and mushrooms. Melt the butter in a medium saucepan or Dutch oven. Add the chopped onion and sliced mushrooms and cook until softened, about 7-8 minutes.

Add garlic and flour. Cook, stirring, for 1 minute to cook off the raw garlic and flour taste.

Add broth and seasonings. Stir in the vegetable broth, dried thyme, salt and pepper.

Simmer and thicken. Cook the soup at a low simmer (do not cover the pot) for 5-10 minutes, until the soup thickens.

Stir in heavy cream. Then simmer the soup for 2-3 more minutes, until it reaches your desired consistency. Taste the soup and add more salt and/or pepper, if needed.

Can You Make it Without Cream?

If you prefer a mushroom soup recipe without cream, you can substitute whole milk or half and half for the heavy cream. Just be sure to heat the soup gently over low heat after adding the milk or half and half, and do not let it come to a boil to prevent curdling.

To make dairy-free cream of mushroom soup, omit the cream and use 2 tablespoons of olive oil in place of the butter.

Serving Suggestions

With a salad. Make this cream of mushroom soup a satisfying meal by serving it with a Spinach Salad, Kale Salad or Farro Salad.
With a grilled cheese sandwich. Try an Air Fryer Grilled Cheese, made with gruyere or white cheddar to complement the mushroom flavor.
With bread. Slice up a loaf of crusty bread, make some Garlic Bread, or try this Whole Wheat Bread Recipe.
As an ingredient. If you have a favorite recipe that calls for canned cream of mushroom soup, such as Green Bean Casserole, use this homemade soup instead. My Chicken Tetrazzini and Broccoli Casserole recipes call for making a similar creamy mushroom soup.

How to Store

This soup can be stored in an airtight container in the refrigerator for up to 3 days. It will thicken up as it cools. Due to the cream in the soup, I do not recommend freezing it since it may curdle when thawed and reheated.

More Favorite Soup Recipes

Try one of these comforting soup recipes next!

This cream of mushroom soup is comfort food at its best. Give the recipe a try and then leave a comment below to let me know how it turned out.

Cream of Mushroom Soup

Made with simple, wholesome ingredients, this Cream of Mushroom Soup is so much better than the canned version. It's ultra creamy and full of rich mushroom flavor. Serve it with a salad and some crusty bread for dunking, or use it in your favorite recipes that call for cream of mushroom soup.

Course Main Course, Soup

Cuisine American

Keyword cream of mushroom soup, mushroom soup

Prep Time 12

Cook Time 18

Total Time 30

Servings servings

Calories 273kcal

Ingredients

4 tablespoons unsalted butter
½ cup finely chopped yellow onion
16 ounces cremini mushrooms sliced*
3 cloves garlic minced
¼ cup all-purpose flour
2 cups low sodium vegetable broth or chicken broth
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
½ cup heavy cream
chopped fresh parsley optional, for serving

Instructions

Melt the butter in a medium saucepan or Dutch oven over medium heat. Once melted, add the onion and mushrooms and cook, stirring occasionally, until softened, 7-8 minutes.
Add the garlic and flour and cook for 1 minute, stirring.
Slowly stir in the broth. Then stir in the dried thyme, salt and pepper. Bring to a low simmer and cook, stirring often, until the soup thickens, 5-10 minutes.
Stir in the heavy cream and cook at a very low simmer, stirring, for 2-3 more minutes, until soup reaches your desired consistency. Taste and adjust seasonings as needed.
Remove from heat and serve, garnished with chopped fresh parsley if desired. Or use in place of canned cream of mushroom soup in your favorite recipes.

Video

Notes

If the mushrooms are on the larger side, cut them in half before slicing. You do not need to slice the mushrooms thinly, since they will shrink up as they cook.
Recipe makes about 3 1/2 cups of soup. This is about 4 smaller servings of soup; you can double the recipe if desired.
This soup can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Read Cream of Mushroom Soup for the full recipe. Originally posted at Kristine's Kitchen

Focaccia Bread

Kristine Rosenblatt — Wed, 30 Aug 2023 21:04:15 +0000

This is the only Focaccia recipe you need! It has the perfect chewy, airy texture and the best flavor. With no kneading required and minimal hands-on prep time, this focaccia bread is incredibly easy to make. We love it with rosemary and sea salt, or try one of the other flavor variations below.

Love baking bread from scratch? You might also enjoy my Biscuit Recipe, Whole Wheat Bread and Dinner Rolls.

The Best Focaccia Bread Recipe

If you’ve never tried baking focaccia before, you are in for a real treat. This focaccia bread has wowed numerous people around our dinner table, including myself! There’s just something about the soft, chewy texture and herby, salty topping that keeps you going back for more.

Some recipes for focaccia require overnight dough chilling or multiple rounds of stretching and folding the dough over a period of a few hours, but not this recipe. This focaccia bread recipe is as simple as it gets! There’s no kneading, chilling or dough stretching required and the active prep time is quick and easy.

This focaccia bread is one of my very favorite baking recipes. I hope you love it as much as we do!

Focaccia Recipe Ingredients

The ingredient list is short and simple! Here’s what you’ll need:

Warm Water: I like to use an instant read thermometer to check that the water temperature is between 105-115°F. If it’s too cool, the yeast won’t activate properly and if it’s too hot it can kill the yeast.
Honey: The sugar in the honey helps to activate the yeast. You can substitute granulated sugar if desired; you only need 2 teaspoons.
Active Dry Yeast: The yeast is what makes the focaccia bread rise. If you’re new to baking with yeast, don’t worry, the method here is so simple that even a beginner can master it.
Flour: Use all-purpose flour.
Olive Oil: The olive oil is used in the dough, for greasing the pan, and for drizzling on top of the focaccia before baking.
Salt: Adding salt to the dough is essential for flavor. I use regular table salt in the dough and a sprinkle of flaky sea salt on top of the bread before baking.
Fresh Rosemary and Flaky Sea Salt: For topping the focaccia. The flavor combination of the salt, herbs and olive oil is so delicious! Fresh rosemary is best but dried will also work if you don’t have access to fresh.

How to Make Focaccia Bread

Proof the yeast. In a large mixing bowl, stir together the warm water, honey and yeast. Let the mixture rest for about 5 minutes, until it is foamy and/or bubbly. If nothing happens after 5-10 minutes, you should start over with new yeast since the yeast is likely dead.

Mix the dough. Add the flour, 2 tablespoons of olive oil and the salt to the yeast mixture. Mix until combined and then continue stirring and folding the dough over on itself for 1 minute. The dough will be very sticky.

Let the dough rise. Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for 1-2 hours, until doubled in size.

Transfer the dough to the baking pan. Grease the baking pan with olive oil and transfer the dough to the pan. Letting the dough rest for 10 minutes can relax it and make it easier to spread out over the bottom of the pan.

Second rise. Cover the pan and let the dough rise for 45 minutes.

Dimple the dough. Use oiled fingers to dimple the dough by pressing your fingers down into the dough all the way to the bottom of the pan. Do this in different spots all around the bread. Then drizzle on the remaining tablespoon of olive oil and sprinkle on the fresh rosemary and flaky sea salt.

Bake for 22-26 minutes, until the bread is golden brown on top. Let cool for about 15 minutes (if you can wait!), then slice and enjoy.

Recipe Tips

A metal pan is best for baking focaccia because metal promotes even baking. If you only have a glass pan, that will work too.
If your kitchen is cool, you can create a warm place for the bread to rise in your oven. To do this, turn on the oven to 200° F for only 1-2 minutes and then turn the oven off. This warms the oven just enough to make a warm environment for the dough to rise.
Focaccia is best the day you make it, but still tastes good on the second day.

Recipe Variations

Garlic Butter: Bake focaccia for 15 minutes after dimpling the dough (do not drizzle on the final tablespoon of olive oil or sprinkle with sea salt or rosemary – yet.) While the focaccia bakes, melt 2 tablespoons of butter and stir in 2 cloves of minced garlic. Brush this over the partially baked focaccia, then sprinkle on the rosemary (if desired) and sea salt. Bake for 7-11 more minutes, until focaccia is golden brown on top.
Parmesan: Sprinkle grated Parmesan cheese over the bread as soon as it comes out of the oven.
Herbs/Seasonings: You can substitute dried Italian seasoning for the fresh rosemary. Or experiment with other fresh or dried herbs that you enjoy.
Olive: Press halved kalamata olives into the top of the focaccia before baking.

Serving Suggestions

Focaccia bread goes well with almost any meal. I love to serve it with Italian favorites like Chicken Cacciatore and Lasagna. It’s the perfect side dish to serve alongside a pot of soup. Try a hearty Minestrone Soup or Tortellini Soup. Focaccia makes an amazing sandwich bread, too. Our favorite is Grilled Vegetables and Basil Pesto served on sliced focaccia bread.

Focaccia Bread

This Focaccia Bread is sure to impress everyone at your dinner table! It has the perfect chewy, airy texture and the best flavor. With no kneading required and minimal hands-on prep time, this focaccia recipe is incredibly easy to make. We love it with rosemary and sea salt, or try one of the other flavor variations listed in the notes below.

Course Bread

Cuisine Italian

Keyword focaccia, focaccia bread, focaccia recipe

Prep Time 25

Cook Time 25

Rise/Rest Time 2

Total Time 2 50

Servings servings

Calories 190kcal

Ingredients

1 ½ cups warm water 105-115°F
2 teaspoons honey or granulated sugar
2 ¼ teaspoons active dry yeast one ¼ ounce packet
3 ½ cups all-purpose flour or bread flour, 420 grams
5 tablespoons olive oil divided, plus more for greasing hands
1 teaspoon salt
1 tablespoon chopped fresh rosemary leaves
flaky sea salt

Instructions

In a large mixing bowl, combine the warm water, honey and yeast. Whisk gently to combine. Let rest for about 5 minutes, until foamy/bubbly. If the mixture doesn't foam or bubble, start over with new yeast, as the yeast is likely dead.
Add the flour, 2 tablespoons of olive oil and 1 teaspoon salt to the bowl. Mix with a rubber spatula or wooden spoon until well combined. Then continue stirring and folding the dough over on itself for 1 minute. The dough will be very sticky.
Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for 1-2 hours, until doubled in size.
Grease the bottom and sides of a 9×13-inch baking pan (a metal pan is best, but glass will also work) with 2 tablespoons of olive oil. Use oiled hands to transfer the dough to the baking pan, spreading the dough out so that it mostly covers the bottom of the pan. If the dough is resistant to stretching out, let it rest for about 10 minutes to relax the dough and then try again.
Cover the pan with a clean kitchen towel and let the dough rise for 45 minutes.
Meanwhile, preheat oven to 425° F.
After the dough has risen for 45 minutes, use oiled fingers to dimple the dough by pressing your fingers down into the dough all the way to the bottom of the pan. Do this in different spots all around the bread. Then drizzle the remaining 1 tablespoon of olive oil over the dough. Sprinkle on the fresh rosemary and flaky sea salt.
Immediately transfer the bread to the preheated oven and bake for 22-26 minutes, until golden brown on top. Let cool for at least 15 minutes before slicing and serving.
Focaccia is best the day it is made but it will still be tasty on the second day.

Video

Notes

Recipe Variations:

- Garlic Butter: Bake focaccia for 15 minutes after dimpling the dough (do not drizzle on the final tablespoon of olive oil or sprinkle with sea salt or rosemary – yet.) While the focaccia bakes, melt 2 tablespoons of butter and stir in 2 cloves of minced garlic. Brush this over the partially baked focaccia, then sprinkle on the rosemary (if desired) and sea salt. Bake for 7-11 more minutes, until focaccia is golden brown on top.

- Parmesan: Sprinkle grated Parmesan cheese over the bread as soon as it comes out of the oven.

- Herbs/Seasonings: You can substitute dried Italian seasoning for the fresh rosemary. Or experiment with other fresh or dried herbs that you enjoy.

- Olive: Press halved kalamata olives into the top of the focaccia before baking.

Nutrition

Read Focaccia Bread for the full recipe. Originally posted at Kristine's Kitchen

Homemade Mac and Cheese

Kristine Rosenblatt — Sat, 19 Aug 2023 13:07:45 +0000

This Homemade Mac and Cheese Recipe is the ultimate comfort food! It’s exceptionally cheesy, creamy and so easy to make.

If you love macaroni and cheese you might also enjoy these mac and cheese recipes: Instant Pot Mac and Cheese, Butternut Squash Mac and Cheese and Stovetop Panera Mac and Cheese.

Why You’ll Love this Mac and Cheese Recipe

Family Favorite. Mac and cheese is a crowd pleasing dish, and everyone at the table will agree that this is the best mac and cheese recipe! It comes out of the oven hot and bubbly with lots of ooey gooey melty cheese.
Perfect Flavor! Using both sharp cheddar and sharp white cheddar in the cheese sauce gives this baked mac and cheese the best flavor. The cheese sauce is perfectly seasoned to be appealing to kids and adults alike.
Main Dish or Side Dish. Mac and cheese is a satisfying dinner idea, served with a salad or Roasted Broccoli. Or, serve it as a side dish with Chicken Tenders, Baked Pork Chops or Crock Pot Ribs.
Make Ahead Option. You can bake it right away, or prep the dish up to one day ahead of time and bake later.

Mac and Cheese Recipe Ingredients

Elbow Pasta: Or use another short pasta shape, such as small shells.
Sharp Cheddar and Sharp White Cheddar Cheese: Using a combination of cheeses gives the mac and cheese a more complex flavor. I like to use sharp cheddar because it’s more flavorful than medium or mild varieties.
Butter and Flour: These combine to make a roux, which thickens the sauce.
Milk: For the sauce. Use whole milk for a richer dish; use low fat milk to lighten it up.
Seasonings: Salt, pepper, paprika and garlic powder give the cheese sauce a more nuanced flavor. We’re using just a small amount of seasonings so that the flavor isn’t too strong.

Recipe Variations

Add vegetables to this dish by gently folding Steamed Broccoli or frozen peas into the pasta and cheese mixture.
Boost the protein content by adding rotisserie chicken or Instant Pot Shredded Chicken to the pasta and cheese mixture.

How to Make Mac and Cheese

Cook the pasta. Then drain it and return it to the cooking pot.

Make the cheese sauce. First, melt the butter in a medium saucepan. Then whisk in the flour and cook, whisking, for 1-2 minutes. Whisk in the milk and cook until thickened. Off the heat, stir in the seasonings and half of the cheese.

Combine pasta and cheese sauce. Pour the sauce over the pasta and stir until combined.

Assemble. Pour half of the pasta with cheese sauce into a 9×13-inch baking dish. Top with cheese. Pour in the rest of the pasta and top with more cheese.

Bake, uncovered, at 375° F for 15-20 minutes, until hot and melty. Serve and enjoy!

Make Ahead Instructions

You can assemble this mac and cheese up to 1 day ahead of time, cover, and refrigerate. When you’re ready to bake it, let it sit at room temperature for 20 minutes to take the chill off. Then bake, adding about 10 extra minutes to the bake time listed in the recipe card below.

Serving Suggestions

Vegetables. Add in a simple veggie side dish to make this mac and cheese a meal. Try Sautéed Green Beans, Sautéed Zucchini or Roasted Carrots.
Salad: A crisp green salad and creamy mac and cheese are a perfect pair! We love this Spinach Quinoa Salad, Kale Salad and Arugula Salad.
As a Side Dish: This macaroni and cheese recipe feeds a crowd as a side dish, and it’s a favorite for a holiday meal. Serve it with ham, turkey, Instant Pot Pulled Pork or Air Fryer Fried Chicken.

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Homemade Mac and Cheese

This Homemade Mac and Cheese Recipe is the ultimate comfort food! It's exceptionally cheesy, creamy and so easy to make. Serve it as a main dish with a vegetable or salad on the side, or as a side dish with your favorite meals.

Course Main Dish

Cuisine American

Keyword homemade mac and cheese, mac and cheese, mac and cheese recipe, macaroni and cheese recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 435kcal

Ingredients

Mac and Cheese

16 ounces short pasta shapes such as elbow macaroni or shells
8 ounces sharp cheddar cheese shredded, about 2 cups, divided
8 ounces sharp white cheddar cheese shredded, about 2 cups, divided
4 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups milk low fat or whole
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika
¼ teaspoon garlic powder

Instructions

Grease a 9×13-inch baking dish with butter or cooking spray. Preheat the oven to 375° F.
Cook pasta in a large pot of boiling salted water according to package directions for al dente. Drain the pasta and place it back into the cooking pot.
Meanwhile, combine the two cheeses in a bowl.
Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour. Continue whisking until lightly browned, 1-2 minutes. Gradually whisk in the milk. Continue cooking, whisking often, until the mixture begins to thicken, about 5 minutes. Remove from heat.
Whisk in the salt, pepper, paprika and garlic powder. Then gradually stir in half of the cheese until melted. Pour the cheese sauce over the pasta and stir to combine.
Pour half of the pasta with cheese sauce into the baking dish and sprinkle on ⅓ of the remaining cheese. Top with the remaining pasta. Sprinkle the remaining cheese evenly over the top.
Bake 15-20 minutes, uncovered, until hot and bubbly and cheese is melted on top.

Video

Notes

You can assemble the macaroni and cheese up to 1 day ahead of time, cover, and refrigerate. When you’re ready to bake it, let it sit at room temperature for 20 minutes to take the chill off. Then bake, adding about 10 extra minutes to the bake time listed in the recipe.

Nutrition

Read Homemade Mac and Cheese for the full recipe. Originally posted at Kristine's Kitchen

Granola Recipe

Kristine Rosenblatt — Sat, 05 Aug 2023 14:04:08 +0000

This easy Granola Recipe makes the best homemade granola! It’s healthy, customizable, and tastes so much better than store-bought.

If you love homemade granola try one of these easy granola recipes next: Peanut Butter Granola, Pumpkin Granola and Cranberry Coconut Granola.

Homemade Granola Recipe

This homemade granola is one of my favorite make ahead breakfasts. It’s crunchy, slightly sweet and loaded with nuts and seeds for satiating protein and fiber. The best part about this recipe is that it’s so easily customizable! You can swap in your favorite nuts or seeds or add dried fruit, coconut flakes or even chocolate chips. I’ve listed lots of granola ideas below.

I love to serve this healthy granola over plain Greek yogurt for breakfast or a snack. You can layer yogurt, granola and fresh fruit to make a yogurt parfait. It’s also delicious served with fresh berries or sliced banana and milk.

Granola Recipe Ingredients

Old Fashioned Rolled Oats: You’ll need rolled oats, not quick oats or steel cut oats, for this recipe. If you need the granola to be gluten-free, be sure to use certified gluten free oats.
Ground Flaxseed: Adding ground flaxseed to granola is an easy way to boost the fiber, protein and omega 3 fatty acids.
Almonds, Pecans and Pepitas: This is my favorite combination of nuts and seeds for granola, but you can swap in others that you enjoy. I used sliced almonds; slivered or chopped whole almonds will also work.
Coconut Oil or Olive Oil: The oil helps the granola to crisp up as it bakes. I’ve tested this recipe both with melted coconut oil and olive oil and it’s delicious both ways. When using coconut oil, I prefer to use unrefined (virgin) coconut oil because it is less processed. It has a slight coconut flavor that is delicious in granola.
Pure Maple Syrup: For sweetness. Be sure to use pure maple syrup, not pancake syrup. You can substitute honey if desired. If you use honey, watch the granola more closely as it bakes because I find that honey makes the granola brown faster.
Cinnamon: For a touch of warm spice.
Vanilla: Adds a little extra sweetness.
Salt: A dash of salt enhances all of the flavors.

How to Make Granola

Combine dry ingredients: In a large mixing bowl, stir together the oats, flaxseed, sliced almonds, pecans and pepitas.

Whisk wet ingredients: In a liquid measuring cup or small bowl, whisk together the oil, maple syrup, cinnamon, vanilla and salt.

Mix together: Pour the wet ingredients over the dry and mix until combined.

Spread the granola out in an even layer on a parchment paper-lined rimmed baking sheet.

Bake the granola at 300° F for 15 minutes. Then stir it gently and press it down into an even layer. Bake for 10-20 more minutes, until the granola is lightly golden brown.

Let the granola cool on the baking sheet. It will dry and crisp up as it cools.

Granola Recipe Variations

There are so many delicious ways to adapt this recipe!

Seeds: Swap the pumpkin seeds (pepitas) with sunflower seeds or sesame seeds.
Chia Seeds: Add up to 1/4 cup of chia seeds to the dry ingredients. Or try this Orange Chia Seed Granola recipe.
Coconut: Coconut flakes are a delicious addition to homemade granola. Stir them in before baking and they will get lightly toasted in the oven.
Nut Butter: Whisk 1/4 cup of almond butter or peanut butter into the wet ingredients. This will add flavor and will also help the granola to clump together into clusters.
Chocolate Chips: Stir chocolate chips into the cooled granola after baking. (If you stir them into the granola while it is still warm, the chocolate may melt.)
Dried Fruit: Stir dried fruit, such as dried cranberries, dried cherries, chopped dried apricots or raisins, into the granola after baking.

Storage Instructions

Store granola in an airtight container for up to 2 weeks. For maximum freshness, store it in the refrigerator.

Looking for a granola bar recipe? Try these Banana Chocolate Chip Granola Bars or Chewy Chocolate Chip Granola Bars.

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Homemade Granola Recipe

This homemade granola is crunchy, slightly sweet and spiced with cinnamon. Use the recipe as written below or swap in your favorite nuts, seeds or dried fruit.

Course Breakfast, Snack

Cuisine American

Keyword granola, granola recipe, homemade granola

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 230kcal

Ingredients

4 cups old-fashioned rolled oats gluten free if needed
¼ cup ground flaxseed
½ cup sliced almonds
½ cup pecans coarsely chopped
⅓ cup pepitas
¼ cup melted coconut oil or olive oil
½ cup pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt

Instructions

Preheat oven to 300° F. Line a rimmed baking sheet with parchment paper.
In a large bowl, stir together the oats, flaxseed, sliced almonds, pecans and pepitas.
In a small bowl or liquid measuring cup, whisk together the melted coconut oil (or olive oil), maple syrup, cinnamon, vanilla and salt.
Pour the wet ingredients over the dry and stir until well combined.
Spread the granola in an even layer on the baking sheet. Bake for 15 minutes, then stir. Press the granola down into an even layer and bake for 10-20 more minutes, until lightly golden. Watch the granola carefully as it nears the end of the bake time since it can go from perfect to burnt quickly.
Let granola cool completely on the baking sheet and then transfer to an airtight container for storage. Granola will keep in an airtight container for 2 weeks. For maximum freshness, store in the refrigerator.

Video

Nutrition

Read Granola Recipe for the full recipe. Originally posted at Kristine's Kitchen

Hummus Recipe

Kristine Rosenblatt — Mon, 24 Jul 2023 17:53:08 +0000

This Hummus Recipe makes the best creamy hummus! Serve it with fresh cut vegetables or pita bread for an easy, healthy snack.

10 minutes to homemade hummus? Yes please!

Making your own dips and spreads is healthier and more budget-friendly than buying them at the store. You might also enjoy these easy dip recipes: Tzatziki Sauce, White Bean Dip and Salsa Recipe.

The Best Hummus Recipe

What makes the best hummus recipe? For me, a few things are essential when making hummus:

The texture has to be incredibly smooth and creamy.
It has to have exceptional flavor. If I’m going to go to the effort to make homemade hummus, it has to taste better than what I could buy at the store. This hummus is fresh and flavorful.
It needs to be quick and easy to make. This recipe will take you just 10 minutes to make, start to finish.

What is Hummus

Hummus is a dip or spread that originated in the Middle East and is often found in the Mediterranean diet. The primary ingredients are chickpeas, tahini and olive oil, along with garlic, lemon juice and often ground cumin for flavor. With fiber and protein, hummus is a healthy appetizer or snack, perfect for serving with fresh vegetables or pita bread for dipping. It also makes a great sandwich spread!

How to make smooth, creamy hummus

There are two secrets that I’ve found make the best creamy hummus:

Add Aquafaba. Aquafaba is the liquid in which chickpeas have been cooked (if you cook them from dry), or the liquid that you find in a can of chickpeas. Instead of blending water into hummus to thin it out, use aquafaba for an especially creamy hummus. What if you forget to reserve the aquafaba? Use ice-cold water instead.
Process the ingredients for a full 5 minutes in a food processor (or blender). This fully purees the chickpeas and whips air into the hummus, giving it the best light and creamy texture.

Do you have to peel the chickpeas?

You can, but personally I don’t find it worth it. Yes, peeling the chickpeas will make a slightly smoother hummus, but I don’t find that it makes enough difference to be worth the extra time and effort.

Blender or Food Processor?

I’ve tested this recipe in both a food processor and a blender, and didn’t notice a difference in the smoothness of the hummus. The key is to process the hummus long enough to get it smooth. I prefer using a food processor because it can be difficult to get all of the hummus out of a blender.

Hummus Ingredients

Here’s a look at the ingredients you’ll need to make hummus.

Chickpeas: You’ll need one 15 ounce can of chickpeas or 1 1/2 cups of cooked chickpeas for this recipe.
Aquafaba: Reserve this liquid from the can of chickpeas. Or, if you cook the chickpeas from dry, reserve some of the cooking liquid.
Tahini: Tahini is a paste made of ground sesame seeds. It tastes a bit nutty (but is nut-free) and adds creaminess and flavor to hummus.
Olive Oil: For richness, flavor and a luxurious texture.
Lemon Juice: Brightens up the flavors. Fresh lemon juice is best.
Garlic: For flavor. Err on the side of using less to start; since you’re adding the garlic raw a little goes a long way.
Cumin: For warm, earthy flavor.
Salt: Makes all of the flavors pop. I recommend using fine sea salt or kosher salt. If you use table salt, start with half of the amount listed in the recipe.

Find the full recipe with ingredient amounts in the recipe card below.

How to Make Hummus

Drain the chickpeas over a bowl or large liquid measuring cup to collect the liquid from the can (aquafaba).

Add all of the ingredients to a food processor or blender.

Process for 5 minutes, until the hummus is smooth and creamy. Stop and scrape down the sides of the bowl as needed. If the hummus is too thick, blend in a little more of the chickpea liquid to create your desired consistency.

Garnish hummus with a drizzle of olive oil and a sprinkle of paprika. It’s also delicious served with a sprinkle of toasted pine nuts or sesame seeds, chopped fresh parsley and/or a few additional chickpeas on top.

How to Store

Homemade hummus can be stored in an airtight container in the refrigerator for up to 1 week.

Serving Suggestions

There are so many ways to enjoy hummus!

Serve it as a dip for an appetizer or snack with fresh cut veggies (raw carrots, bell peppers, cucumbers, etc.) and Pita Bread.
Use it as a sandwich spread. I love to use it on a Mediterranean-style veggie sandwich with spinach, roasted red peppers, cucumber slices and feta cheese.
Add a big spoonful of hummus to a grain bowl, such as this Quinoa Bowl.
Make a Hummus Veggie Wrap with roasted vegetables, spinach, hummus and pine nuts.
Thin hummus out with additional aquafaba (or water) and use it as a salad dressing.

Do you have any other favorite ways to serve hummus? I’d love to hear in the comments below!

More Hummus Ideas

I love this basic hummus recipe and it’s the one I make most often. However, there are endless possibilities for ways to flavor your hummus.

Roasted Red Pepper Hummus: Omit the aquafaba (but save some to blend in at the end if the hummus is too thick) and blend in 1 cup of drained jarred roasted red peppers or 1 cup homemade Roasted Red Peppers.
Roasted Garlic Hummus: Blend in two heads of Roasted Garlic (squeeze the soft garlic out of the paper skins after roasting).
Carrot Hummus: Carrots add delicious sweetness to hummus, which is balanced out by savory garlic in this Roasted Carrot and Garlic Hummus recipe.
Pesto Hummus: Blend in 2-4 tablespoons of Basil Pesto, to taste. Garnish with additional pesto and pine nuts.
Make it spicy: Add a pinch (or more) of ground cayenne pepper for heat.

Best Hummus Recipe

This Hummus Recipe makes the best creamy hummus, better than store-bought! Serve it with fresh cut vegetables or pita bread for an easy, healthy snack or appetizer.

Course Appetizer, DIY, Snack

Cuisine Mediterranean

Keyword hummus, hummus recipe

Prep Time 10

Total Time 10

Servings servings

Calories 154kcal

Ingredients

15 ounce can chickpeas drain, reserving the liquid from the can, or 1 ½ cups cooked chickpeas – reserve some of the cooking liquid
3 tablespoons aquafaba liquid from chickpea can
⅓ cup tahini
3 tablespoons olive oil
2 tablespoons fresh lemon juice plus up to 1 more tablespoon, to taste
1 small clove garlic
½ teaspoon ground cumin
½ teaspoon fine sea salt or Kosher salt or to taste

Instructions

Add all ingredients to a food processor or blender.
Process or blend for 5 minutes, until smooth and creamy, scraping down the sides of the bowl as needed. Add more of the chickpea liquid if needed to create your desired consistency.
Serve immediately or store in an airtight container in the refrigerator for up to 1 week.

Video

Notes

Makes 2 cups.

Nutrition

Read Hummus Recipe for the full recipe. Originally posted at Kristine's Kitchen

Chicken Salad Recipe

Kristine Rosenblatt — Mon, 03 Jul 2023 14:02:00 +0000

This Chicken Salad Recipe is healthy, flavorful and easy to make with grapes, celery and a simple dressing. It makes the best chicken salad sandwiches!

Looking for more easy lunch ideas? Try these recipes for Egg Salad and Tuna Salad next.

Kristine, thank you so much for this recipe! I love chicken salad but wanted something without mayo. This is perfect thank you for sharing! This was delicious, my whole family enjoyed it!
Ashleym

Best Chicken Salad Recipe

This chicken salad recipe is a tried-and-true favorite that’s also become a reader favorite! It’s fresh, light and healthy and my go-to recipe for using up leftover chicken.

Why You’ll Love this Chicken Salad Recipe

Quick and Easy. This recipe takes just minutes to make. Use leftover chicken or rotisserie chicken to save time.
Delicious! This chicken salad has the best combination of flavors and textures. There’s sweet, savory, creamy and crunchy!
Perfect for Meal Prep. When your days are busy, it can be hard to find the time to prepare lunch. That’s why I like recipes that I can prep once and then eat for a couple of days. This chicken salad keeps well in the refrigerator for a few days.
Versatile. Serve the chicken salad on bread or a croissant, over a bed of lettuce, or in a tortilla wrap or lettuce wraps. I often add avocado – it’s so good!

Ingredients You’ll Need

To make this simple chicken salad you will need:

Shredded or Chopped Cooked Chicken: You can use rotisserie chicken or leftover cooked chicken. When I don’t have leftover chicken I like to make quick Instant Pot shredded chicken to use in this recipe. I follow these steps for how to shred chicken easily. Or you can poach chicken breasts on the stove.
Plain Greek Yogurt or Mayo: Greek yogurt is thick and creamy, and it makes a great healthy substitute for mayonnaise in this chicken salad recipe. You can use full fat, 2% or nonfat Greek yogurt. Be sure to use plain (not flavored) yogurt. Of course, you can use mayo in this recipe if you prefer.
Seasonings: This recipe uses garlic powder, salt and black pepper. I find that you don’t need to add too much seasoning because there are lots of flavors going on in this chicken salad. You can try adding a splash of lemon juice, a squeeze of Dijon mustard, or some chopped fresh herbs if you want.
Celery: I love the crunch that celery adds to this chicken salad. Chop the celery into small pieces so that it doesn’t overwhelm the salad.
Nuts: Pecans, walnuts, and sliced almonds all work well in this recipe. If you have a few minutes, toasting the nuts in a skillet on the stove will add a lot of flavor.
Grapes: Chicken salad with grapes is a classic and I love the sweetness that grapes add to this salad. You can also try mixing in chopped apple, dried cranberries or dried cherries.
Red Onion: Sweet-spicy red onion adds a pop of flavor. If you don’t care for raw onion you can leave it out.

How to Make Chicken Salad

To make this chicken salad, start by making the chicken salad dressing. I usually make the dressing in a large bowl and then add the other ingredients to that same bowl. Stir together the plain Greek yogurt, garlic powder, salt and pepper.
Then, add the rest of the salad ingredients to the bowl and stir everything together. Taste the chicken salad and add more seasoning if needed.
Serve the chicken salad on bread or croissants as a sandwich, or on top of a green salad.

Recipe Tips

Either chill the cooked chicken before you make the salad or chill the chicken salad mixture before serving. Chilling the salad for an hour or two before serving also helps the flavors to meld together.
Try adding different mix-ins to your chicken salad: different kinds of nuts, grapes, apples, dried cranberries, dried cherries, avocado, chopped green onion, red onion or fresh herbs.
Cook your chicken ahead of time so that you can make this recipe quickly. Try Instant Pot Shredded Chicken or Crockpot Shredded Chicken. I often make this recipe with leftover Instant Pot Whole Chicken.
Canned chicken also works in this recipe.
For a low carb meal, serve chicken salad in lettuce wraps, on top of a spinach salad, or stuffed in avocado halves.

How to Store

Chicken salad can be stored in an airtight container in the refrigerator for up to 3-4 days, as long as you made it with chicken cooked that same day. Cooked chicken will stay fresh for up to 3-4 days in the refrigerator, so go by the date when your chicken was cooked to figure out how long you can store your chicken salad in the fridge.

Try one of these delicious chicken breast recipes next.

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Easy Chicken Salad Recipe

This easy chicken salad recipe with grapes and pecans makes the best chicken salad sandwiches! I've been making this healthy chicken salad recipe for years. It's perfect for using up leftover chicken, or make it with rotisserie chicken or shredded cooked chicken breast.

Course Lunch

Cuisine American

Keyword chicken salad, chicken salad recipe, chicken salad sandwich

Prep Time 15

Total Time 15

Servings servings

Calories 195kcal

Ingredients

½ cup plain Greek yogurt or mayonnaise
¼ teaspoon garlic powder or to taste
¼ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
2 cups cooked chicken shredded or chopped
½ cup chopped celery
½ cup chopped pecans or walnuts or sliced almonds, toasted if desired
½ cup quartered grapes*
¼ cup finely chopped red onion optional
bread, croissants or lettuce for serving

Instructions

In a large bowl, stir together the plain Greek yogurt, garlic powder, salt and pepper.
Add the cooked chicken, celery, nuts, grapes and red onion (if using). Stir until well combined.
Taste and adjust seasonings as needed.
Serve the chicken salad as a sandwich on bread or a croissant, over a bed of lettuce, or in a tortilla wrap or lettuce wraps.

Video

Notes

Chopped apple is a delicious substitute for the grapes. Or try dried cranberries or dried cherries.
Make Ahead: Store chicken salad in an airtight container in the refrigerator for up to 3-4 days (if made with chicken cooked that same day).

Nutrition

Read Chicken Salad Recipe for the full recipe. Originally posted at Kristine's Kitchen

The Best Salmon Seasoning

Kristine Rosenblatt — Tue, 16 May 2023 20:12:42 +0000

This Salmon Seasoning brings the best flavor to salmon! Use it on grilled salmon, baked salmon or air fryer salmon.

This simple dry rub is the best seasoning for salmon! It’s made with just 5 pantry ingredients that you likely have in your kitchen right now. You can make a batch to use now, or make it ahead to keep on hand, ready to use whenever you need to season salmon.

This recipe is so simple, but it brings delicious flavor to salmon or other types of fish. It’s the perfect balance of sweet, smoky and savory.

The Best Salmon Seasoning

Salmon recipes are some of my favorites for healthy dinners, and this salmon seasoning is so versatile. Use it on Grilled Salmon, Air Fryer Salmon or Baked Salmon. It’s the easiest way to bring incredible flavor to your salmon dinner!

Homemade seasoning blends are so easy to make and taste much better than store bought. By mixing up your own seasonings, you can control the ingredients, salt content and flavors. Other homemade spice blends that you may enjoy include this Chicken Seasoning, Pork Rub, Taco Seasoning and Cajun Seasoning.

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Salmon Seasoning Ingredients

Here’s what you’ll need for this salmon seasoning recipe:

Brown Sugar: For a touch of sweetness that nicely balances out the savory flavors. You can omit the brown sugar if you want a sugar-free recipe.
Smoked Paprika: Brings delicious smoky flavor. I highly recommend using smoked paprika rather than sweet paprika in this recipe.
Dried Thyme: Thyme pairs well with salmon.
Salt: Enhances all of the flavors.
Garlic Powder: Garlic powder is an easy way to bring garlic flavor to a seasoning rub.

Want it spicy? You can add a few pinches of crushed red pepper flakes or a teaspoon of chili powder for heat. To better distribute red pepper flakes throughout the seasoning, I like to chop them up more finely.

How to Season Salmon

This salmon seasoning recipe makes enough spice rub to season about 2 pounds of salmon. You can scale the recipe up or down as needed. I like to save time by making a double batch and storing the extra for another meal later on.

First, whisk together the brown sugar, smoked paprika, dried thyme, garlic powder and salt in a small bowl until well combined. If there are any clumps in the mixture, use the back of a spoon to break them up.

Drizzle a little olive oil over the salmon and use your fingers to rub it over the flesh of the fish. Then sprinkle on the salmon seasoning and gently rub it over the salmon.

Let the seasoned salmon rest at room temperature for 15-20 minutes. This will marinate the fish, making it more flavorful. Letting salmon come to room temperature before cooking it also helps it to cook more evenly.

How to Cook Salmon

You can use this seasoning blend to season salmon for cooking with any method that you choose. The exact cook time will depend on the size and thickness of your salmon fillets. According to the USDA, salmon is done when the internal temperature reaches 145° F. However, some prefer it cooked to 135° F for a moister, less firm salmon fillet. Try not to overcook salmon so that it stays moist and succulent.

For specific cooking instructions, refer to these recipes:

I like to slice lemon wedges to serve with the salmon. A squeeze of fresh lemon juice brightens up the flavors.

Storage Instructions

Salmon seasoning may be stored in an airtight container for up to 6 months. Store it in a cool, dry place at room temperature, such as in a spice drawer or spice cabinet. I usually store homemade seasonings in small jars or small zip-top plastic bags. Label the container with the date that you made the seasoning and the name of the seasoning.

Salmon Seasoning

This Salmon Seasoning brings the best flavor to salmon! Use it for grilled salmon, baked salmon, air fryer salmon or pan seared salmon. With just a few ingredients, this easy recipe is sure to become a favorite!

Course Seasoning

Cuisine American

Keyword how to season salmon, salmon seasoning

Prep Time 5

Total Time 5

Servings servings

Calories 16kcal

Ingredients

1 tablespoon brown sugar
2 teaspoons smoked paprika
1 teaspoon dried thyme
¾ teaspoon kosher salt
½ teaspoon garlic powder

Instructions

Combine all seasoning ingredients in a small bowl. Whisk or stir until well combined. Use right away, or store in an airtight container in a cool, dry place at room temperature for up to 6 months.
To season salmon, first rub a little olive oil over the salmon (I use 2 teaspoons for 4 salmon fillets). Then sprinkle on the salmon seasoning and gently rub until it evenly coats the flesh of the fish. Let marinate at room temperature for 15-20 minutes.
Cook salmon on the grill, in the oven, in the air fryer, or on the stove, as desired. Serve salmon with lemon wedges.

Notes

This recipe makes enough seasoning for 2 pounds of salmon, or about 5 (6-ounce each) fillets.

Nutrition

Read The Best Salmon Seasoning for the full recipe. Originally posted at Kristine's Kitchen

Best Brownie Recipe

Kristine Rosenblatt — Sat, 13 May 2023 18:01:08 +0000

This Brownie Recipe makes the best rich, fudgy homemade brownies. So quick and easy – you can have these brownies ready to bake in your oven in just 15 minutes.

These homemade brownies are the best way to satisfy a chocolate craving. They’re incredibly fudgy, intensely chocolaty and chewy around the edges. Made with simple ingredients that you probably keep on hand in your kitchen, this brownie recipe is an easy dessert that you’ll be glad to have in your recipe collection.

I’ve added chocolate chips to the brownie batter for an extra burst of chocolate flavor. If you prefer nuts in your brownies, you can stir chopped walnuts or pecans into the batter before baking. Skip the box mix; this from scratch brownie recipe is even better and almost as quick to make.

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Brownie Recipe Ingredients

I love brownies because they’re one of those recipes that I can whip up on a whim since I always have the ingredients in my kitchen. Here’s what you’ll need:

Butter: Melted butter makes the brownies rich and flavorful and helps to give them their fudgy texture.
Sugar & Brown Sugar: Use a combination of granulated sugar and brown sugar for the best brownies. The brown sugar makes them fudgy and the white sugar makes them chewy.
Eggs: Eggs make the brownies rich and moist. We’re using 2 eggs in this brownie recipe; adding another egg would give the brownies more of a cakey texture.
Vanilla: For an extra touch of warm sweetness.
Salt: An essential ingredient that enhances all of the flavors.
Flour: All-purpose flour works best here. We’re using only 1/2 cup of flour, which makes the brownies dense and fudgy – almost like a flourless chocolate cake.
Cocoa Powder: Unsweetened cocoa powder is what gives the brownies their chocolate flavor.
Chocolate Chips: For an extra dose of chocolate and richness, because the more chocolate, the better!

How to Make Brownies

This brownie batter is made in one bowl. Using an electric mixer to beat the eggs into the butter and sugar helps to make brownies with crackly tops, but you can mix the batter by hand if you don’t have an electric mixer.

First, prepare an 8×8-inch metal baking pan by spraying it lightly with cooking spray and lining it with a sheet of parchment paper. Leaving a little parchment overhang makes it easy to lift the brownies out of the pan when you’re ready to slice them.
In a large mixing bowl, beat together the melted butter, granulated sugar and brown sugar.

Add the eggs, vanilla and salt. Mix in with a hand mixer on low speed. Then increase the speed to medium and beat for 1 minute, or until the mixture lightens in color.

Use a rubber spatula to mix in the flour and cocoa powder until just combined. Fold in the chocolate chips and/or nuts, if using.

Spread the batter into an even layer in the prepared baking pan. Bake at 350° F for 25-32 minutes. Then let the brownies cool in the pan before slicing.

Tips for the Best Brownies

Use a hand mixer to beat the eggs into the butter and sugar, mixing until the mixture lightens in color. This will give you those signature crackly tops.
After adding the flour and cocoa powder, mix the batter just until the dry ingredients are incorporated. Overmixing the batter at this point can lead to cakey brownies.
Bake brownies in a metal pan (not glass). A metal pan promotes a more even distribution of the heat. Baking in a glass pan can cause the edges to burn before the center is done.
Try not to overbake. When you test the center of the brownies with a toothpick, you should see some moist crumbs on the toothpick. Bake less for fudgier, gooey brownies, and bake longer for more set brownies.
If you’d like to add nuts, I recommend using about 1/2 cup of coarsely chopped walnuts or pecans.
Do not use a 9×9-inch pan, or the brownies will be too thin and will likely overbake.
You can double this recipe and bake in a 9×13-inch metal pan. You may need to adjust the cook time a bit.

Storage Instructions

Store baked brownies in an airtight container at room temperature for up to 4 days. You can also freeze brownies for up to 3 months. I like to slice them into individual squares before freezing. Let them thaw at room temperature or reheat gently in the microwave.

More Dessert Recipes You’ll Love

Here are a few more of our very favorite dessert recipes.

When you need a quick, easy, oh-so-delicious dessert recipe, these brownies are the perfect thing! I’d love for you to try this brownie recipe! Then let me know how they turned out in the comments below.

BEST Brownie Recipe

This Brownie Recipe makes the best rich, fudgy homemade brownies. This recipe is so quick and easy – you can have these brownies ready to bake in your oven in just 15 minutes.

Course Dessert

Cuisine American

Keyword brownie recipe, brownies, homemade brownies

Prep Time 15

Cook Time 29

Total Time 44

Servings brownies

Calories 186kcal

Ingredients

10 tablespoons unsalted butter melted
¾ cup granulated sugar
½ cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
½ teaspoon salt
½ cup all-purpose flour
⅔ cup unsweetened cocoa powder sifted if lumpy
½ cup bittersweet or semisweet chocolate chips optional, and/or chopped walnuts or pecans, if desired

Instructions

Preheat oven to 350° F. Grease an 8×8-inch metal baking pan with cooking spray. (Do not use a 9×9-inch pan or the brownies will be too thin and overbake.) Line the bottom and two opposite sides of the pan with a sheet of parchment paper, leaving a bit of overhang on the two edges of the pan.
Place the melted butter in a large bowl. Add both sugars and mix in with a hand mixer* until combined.
Add the eggs, vanilla and salt. Beat with the hand mixer first on low to combine, then on medium speed for about 1 minute.
Add the flour and cocoa powder. Mix in with a rubber spatula until just combined, being careful to not overmix. Gently stir in the chocolate chips.
Transfer the batter into the prepared baking pan and use the spatula to spread it out into an even layer.
Bake for 25-32 minutes. For fudgier brownies, bake less (a toothpick should come out a little bit gooey). For more done brownies, a toothpick should come out clean.
Let cool in the pan completely before slicing. Remove from the pan using the parchment overhang and cut into brownies.

Video

Notes

If you don’t have a hand mixer, you can mix the batter by hand.
You can double this recipe and bake in a 9×13-inch metal pan. You may need to adjust the cook time slightly.

Nutrition

Read Best Brownie Recipe for the full recipe. Originally posted at Kristine's Kitchen

10 Easy Salad Dressing Recipes

Kristine Rosenblatt — Tue, 09 May 2023 13:31:42 +0000

There’s no better way to elevate your salads than with these homemade salad dressing recipes! Quick to make, healthy and so flavorful, these salad dressings are so much better than store-bought.

Homemade salad dressing is one of the easiest things to make from scratch, and there’s just no comparison with store bought dressing. By making your own salad dressings, you can control the quality of the ingredients and the flavor. Below you’ll find all of my best salad dressing recipes, including tangy vinaigrettes, creamy dressings, and more. These recipes are fresh, healthy, and most take only 5 minutes (or less) to make.

Drizzle these salad dressings over your favorite salad recipes or enjoy them as a dip with fresh cut veggies. Homemade salad dressing keep well in the refrigerator, so make a batch today to enjoy all week long!

Easy Vinaigrette Recipes

Tangy vinegar and smooth, fruity olive oil are the main ingredients in these easy vinaigrette recipes. These are the simplest salad dressings to make and a great place to start if you’re new to making homemade dressing.

Vinaigrette Recipe

Everyone needs a great basic vinaigrette recipe in their collection, and this is my go-to. It’s made with just 4 ingredients, plus salt and pepper. Since the ingredients are pantry staples, you probably have everything you need in your kitchen right now. This vinaigrette is light, smooth, and tangy!

Lemon Vinaigrette

This lemon vinaigrette is bright, tangy and refreshing. It’s amazing drizzled over this Arugula Salad or a simple spinach salad. This recipe is so simple and takes just 5 minutes to mix up.

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Balsamic Vinaigrette

You won’t believe how easy it is to make balsamic salad dressing at home! Like our other vinaigrette recipes, this one is made with just a few pantry ingredients. The rich, nuanced flavor of balsamic vinegar stars in this simple dressing. It’s thick and tangy – the perfect way to level up a basic green salad.

Creamy Salad Dressings

These creamy dressings are full-flavored without being heavy. Plain Greek yogurt is a simple swap that I like to use to lighten up a creamy dressing without sacrificing on flavor. While they are lovely on salads, these recipes are also delicious served as dips for fresh vegetables.

Coleslaw Dressing

One of our most popular dressing recipes, this coleslaw dressing takes coleslaw from good to extraordinary. It keeps well in the refrigerator for up to one week, and can be tossed with fresh cabbage in this Coleslaw Recipe or store-bought coleslaw mix. Make it with mayo or Greek yogurt; it’s delicious either way!

Blue Cheese Dressing

The sharp, salty flavor of blue cheese shines through in this creamy blue cheese dressing. It’s loaded with blue cheese crumbles and delicious served as a dip or salad dressing.

Homemade Ranch Dressing

Unlike store-bought ranch which can be filled with unpronounceable ingredients, this homemade ranch dressing is made with real, wholesome ingredients. A combination of dried herbs and seasonings creates a homemade ranch seasoning blend that delivers loads of flavor to this creamy, tangy dressing.

Green Goddess Dressing

Green goddess dressing is a creamy dressing that’s made with a generous amount of fresh herbs. The herbs give it its signature green color and a robust herby flavor. The ingredients are blended together in a food processor or blender until smooth. Thin it out with a little buttermilk to drizzle over a crisp Green Salad or leave it nice and thick to serve with a crudité platter.

More Favorite Salad Dressing Recipes

Here are a few more must-make salad dressings, including zesty Greek dressing and our favorite Italian dressing recipe. Layers of flavor and simple ingredients make these recipes truly standout.

Greek Salad Dressing

I often keep a jar of this Greek salad dressing on hand in our fridge. It’s quick to make and so flavorful. Olive oil, red wine vinegar, dried oregano and a touch of fresh garlic are among the ingredients you’ll need to make this simple recipe. It’s a must for a Greek Salad but also a great way to dress up an everyday green salad.

Italian Dressing Recipe

This Italian dressing is my go-to for tossing with a Pasta Salad or an Italian Salad. You can also use it as a marinade for chicken. The ingredients are pantry staples, plus you can add Parmesan cheese if desired for an extra pop of flavor.

Honey Mustard Dressing

This bright and tangy honey mustard dressing is a favorite! It’s made with olive oil, honey, Dijon mustard, apple cider vinegar, salt and pepper. We love to serve this salad dressing with this Salmon Salad. It’s also delicious tossed with a Spinach Salad.

Salad Dressing Tips

Once you learn how to make salad dressing, you’ll always want to keep some on hand in the refrigerator. Follow these tips for the best dressings, every time.

For best results, use a good quality extra virgin olive oil when making vinaigrettes. Since these recipes are so simple, the quality of the ingredients makes a big impact on the flavor of the dressing.
Most homemade salad dressings will last for about a week in the refrigerator. See the individual recipes for more detailed storage instructions.
I like to mix up homemade salad dressing in a mason jar for easy storage. This way, you can simply shake the jar to recombine the ingredients before serving.
Dressings that are made with olive oil may solidify in the refrigerator. This is normal; simply let the dressing sit at room temperature for a few minutes and then whisk or shake to recombine the ingredients.

Whether you love a tangy vinaigrette, a creamy dressing or a zesty Italian dressing, there’s a recipe for you in this collection. Give your favorite a try this week and then leave a comment below to let me know how it turned out!

10 Easy Salad Dressing Recipes

There's no better way to elevate your salads than with these easy salad dressing recipes! Quick to make, healthy and so flavorful, these salad dressings are so much better than store-bought. Start with this bright and tangy honey mustard dressing recipe.

Course Salad Dressing

Cuisine American

Keyword healthy salad dressing, honey mustard dressing, salad dressing, salad dressing recipes

Prep Time 5

Total Time 5

Servings servings

Calories 129kcal

Ingredients

3 tablespoons olive oil
2 tablespoons honey
1 ½ tablespoons Dijon mustard
1 tablespoon apple cider vinegar
⅛ teaspoon Kosher salt or fine sea salt
black pepper to taste

Instructions

Combine all ingredients in a small bowl or jar with a lid. Whisk or shake until well combined. Taste and adjust ingredients as needed: more apple cider vinegar or Dijon if you want it tangier, more honey if you want it sweeter, more olive oil if it's too tangy, additional salt and pepper as needed.
Dressing can be used immediately or stored in an airtight container in the refrigerator for up to 1 week. Whisk or shake to recombine dressing before using.

Nutrition

Read 10 Easy Salad Dressing Recipes for the full recipe. Originally posted at Kristine's Kitchen

Fajita Marinade

Kristine Rosenblatt — Tue, 02 May 2023 13:27:22 +0000

The best Fajita Marinade, perfect for making chicken fajitas or steak fajitas. This easy marinade is big on flavor and perfect for cooking meat on the grill, in a skillet, in the oven or in the air fryer.

Fajitas are one of my favorite meals. Sizzling chicken or steak, peppers and onions, ready to wrap in warm tortillas – it’s easy to see why this Tex-Mex favorite is so popular. This fajita marinade is my go-to for infusing fajitas with flavor. It’s easy to make with simple ingredients and takes just minutes to mix up. It tenderizes the meat and gives every bite a burst of flavor.

By making marinades yourself, you can control the ingredients used. Store-bought marinades often contain an excessive amount of sodium and some unrecognizable ingredients. With this recipe, you’ll know exactly what goes into your meal and you can make it spicy or mild, depending on your tastes.

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The Best Fajita Marinade

Flavor: Take a peek at the ingredient list and you’ll see why this marinade is so flavorful. There’s zesty lime juice, smoky cumin, fresh garlic and spicy jalapeño. Soy sauce and Worcestershire sauce bring savory, umami flavor.
Easy: It doesn’t take long to combine the marinade ingredients. You can even mix up the marinade ahead of time and store it in the refrigerator for up to 3 days before using.
Versatile: This marinade works well to make chicken fajitas or steak fajitas. Cook the meat in a skillet, on the grill, or in the oven or air fryer.

Fajita Marinade Ingredients

Olive Oil: The olive oil helps to transfer the flavors from the other marinade ingredients to the meat.
Lime Juice: Tenderizes the meat and brings bright citrus flavor.
Soy Sauce: For umami flavor. I recommend using low sodium soy sauce to limit the amount of salt in the marinade.
Worcestershire Sauce: For savory, umami flavor.
Brown Sugar: Adds a touch of sweetness that’s so good paired with the savory, spicy flavors.
Cumin: Brings smoky flavor.
Garlic: We’re using 4 cloves because you can’t beat the flavor of fresh garlic!
Jalapeño: Brings heat. To avoid overly spicy fajitas, remove the ribs and seeds because that’s where most of the heat is.
Salt and Pepper: For additional flavor.
Red Pepper Flakes: For spice. Adjust the amount to your tastes.

Choose Your Protein: Chicken or Steak

Make chicken fajitas with boneless, skinless chicken breasts or chicken thighs. Flank steak or skirt steak are the best options for steak fajitas.

If you plan to cook the fajitas in a skillet (I love to use a cast iron skillet) you’ll want to slice the meat into 1/2-inch thick slices before placing it in the marinade. If you plan to cook on the grill, do not slice the steak or chicken until after grilling. I recommend slicing for cooking on a sheet pan in the oven or in the air fryer. More surface area for the marinade to absorb gives the meat more flavor.

How Long to Marinate Fajitas

Steak Fajitas: Marinate for 2-12 hours. Aim for a shorter marinade if you pre-cut the steak into strips since smaller pieces of meat have more surface area.

Chicken Fajitas: Marinate 1/2-inch thick strips of chicken for 30-60 minutes. Leaving the chicken in the marinade much longer than that can cause the chicken to start to break down. If you choose to marinate whole chicken breasts or thighs, you can leave them in the marinade for longer.

How to Make Fajitas

Combine the marinade ingredients in a large zip-top plastic bag or in a dish. Squeeze the bag or whisk to mix.

Add the chicken or steak and coat with the marinade.

Place in the refrigerator to marinate for at least 30 minutes and up to 12 hours. See the notes above for tips on how long to marinate.

Discard the marinade and cook the chicken or steak in a skillet, on the grill, in the oven, or in the air fryer. The cook times will vary based on the cooking method and will also depend on if you slice the meat before cooking and whether you’re using chicken breasts, thighs or steak.

Serve with fajita veggies (sliced bell peppers and onions cooked in a skillet, oven or air fryer) and toppings as desired, in warm corn or flour tortillas.

What to Serve with Fajitas

Start by choosing your toppings. I like guacamole or avocado, pico de gallo or salsa, sour cream and chopped fresh cilantro. Plus lime wedges for a squeeze of fresh lime juice. Complete the meal with one or more of these easy side dishes:

Rice: You can’t go wrong with Cilantro Lime Rice or Instant Pot Mexican Rice.
Beans: Serve black beans, Instant Pot pinto beans or refried beans.
Salad: This Corn Salad is full of zesty, fresh flavors. Or try a simple Cucumber Tomato Salad.

More Easy Marinade Recipes

You just can’t beat a good marinade for adding tons of flavor to your meal. Try one of these easy marinade recipes next.

The next time you’re craving Mexican food, give this fajita marinade a try. Then let me know how you liked it by leaving a comment below.

Fajita Marinade

The best Fajita Marinade, perfect for making chicken fajitas or steak fajitas. This easy marinade is big on flavor and makes the meat so tender. Cook the fajitas in a skillet, on the grill, in the oven or in an air fryer.

Course Marinade

Cuisine Tex-Mex

Keyword chicken fajita marinade, fajita marinade, steak fajita marinade

Prep Time 15

Marinate Time 1

Total Time 1 15

Servings servings

Calories 95kcal

Ingredients

¼ cup olive oil
¼ cup fresh lime juice from 2 limes
2 tablespoons low sodium soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon brown sugar
1 teaspoon ground cumin
4 cloves garlic minced
1 small jalapeño or ½ large jalapeño ribs and seeds removed and discarded; finely chopped
½ teaspoon salt
½ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes or to taste, optional for added spice
2 pounds boneless skinless chicken breasts, chicken thighs, flank steak or skirt steak

Instructions

Combine all marinade ingredients (except chicken or steak) in a large zip-top bag or dish. Squeeze the bag or whisk to mix.
Add the chicken or steak to the bag or bowl and coat with the marinade. Marinate in the refrigerator for at least 30 minutes and up to 12 hours. (You can cut the chicken into strips for fajitas before marinating and if so, only marinate for 30-60 minutes.)*
Discard marinade and cook chicken or steak on the grill, in the oven, in a skillet on the stove, or in the air fryer, as desired.* Let the meat rest for 5 minutes and then slice and serve in tortillas with your favorite fajita toppings (sautéed onions and peppers, avocado or guacamole, salsa or pico de gallo, fresh cilantro, sour cream, etc.)

Notes

If you plan to cook the fajitas in a skillet you’ll want to slice the meat into 1/2-inch thick slices before placing it in the marinade. If you plan to cook on the grill, do not slice the steak or chicken until after grilling. I recommend slicing for cooking on a sheet pan in the oven or in the air fryer. More surface area for the marinade to absorb gives the meat more flavor.
Cook times will depend on the cooking method, the type of meat used and whether or not you slice it into strips before cooking. See this Chicken Fajitas recipe for a guide.
Nutrition estimate is for marinade ingredients only, since the protein used will vary. It assumes that all of the marinade will be consumed, which it probably will not be.

Nutrition

Read Fajita Marinade for the full recipe. Originally posted at Kristine's Kitchen

Banana Bread

Kristine Rosenblatt — Tue, 25 Apr 2023 13:23:18 +0000

This Banana Bread is moist, sweet and full of rich banana flavor. It’s easy to make and perfect for breakfast or a snack.

Banana Bread Recipe

Who doesn’t love a slice of banana bread, with its soft, sweet interior and crisp, golden top? Along with these Banana Muffins, this banana bread recipe is one of my favorite ways to use up ripe bananas. It’s one of the easiest baking recipes, with just minutes required to mix the ingredients together before popping it in the oven.

The secret to the best banana bread is to use lots of mashed banana for moisture and flavor and just enough sugar to bring sweetness without overpowering the other flavors. This recipe uses both brown sugar and granulated sugar, which gives the banana bread a more nuanced flavor. The brown sugar brings notes of caramel to the bread, which is amazing paired with the banana, butter and cinnamon.

The hardest part of this banana bread recipe is waiting for the loaf to cool before slicing into it. The heavenly aroma of freshly baked banana bread is so enticing that I usually can’t resist slicing into the loaf while it’s still warm. If you can wait, the flavors are even better on the second day after they’ve had a chance to mingle and develop. Enjoy a slice with a cup of coffee or tea, or a cold glass of milk.

Banana Bread Recipe Ingredients

The ingredient list for this banana bread recipe is made up of simple ingredients that you likely have on hand in your kitchen.

Flour: Use all-purpose flour. You can substitute all or half of the flour with whole wheat flour, if desired. Or try this Healthy Banana Bread recipe – it’s a reader favorite!
Baking Soda: Helps the bread to rise.
Salt: Salt is an essential baking ingredient. It enhances all of the flavors.
Cinnamon: Complements the banana flavor.
Butter: Brings rich, buttery flavor. Melting the butter makes it easy to incorporate it into the batter.
Bananas: You’ll need 4-5 ripe bananas. The riper the bananas, the more sweetness they’ll bring to the bread.
Brown Sugar and Granulated Sugar: I like to use more brown sugar than white sugar because I love the caramel flavor that the brown sugar brings to the bread. If you use dark brown sugar it will give you a richer caramel flavor. You can use all granulated sugar if you prefer a simpler classic banana bread flavor.
Eggs: Eggs provide structure, flavor and help the bread to rise.
Vanilla Extract: For an added touch of warm sweetness.

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How to Make Banana Bread

Here’s an overview of how to make this easy banana bread recipe. It’s so simple, and no mixer is required. Find the full recipe with ingredient amounts in the recipe card below.

First, prepare your baking pan by greasing it with cooking spray or butter and lining it with parchment paper. Leave a little overhang of parchment paper – this makes it so easy to lift the bread out of the pan.

Whisk together the dry ingredients: flour, baking soda, salt and cinnamon.

Then, whisk together the wet ingredients: melted butter, mashed banana, both sugars, eggs and vanilla.

Pour the dry ingredients into the wet and mix with a rubber spatula until just combined.

Pour the batter into the prepared baking pan and bake at 350° F for 55-65 minutes, until a toothpick inserted into the center of the bread comes out clean.

Recipe Tips

Use very ripe bananas for banana bread with the best sweet banana flavor. Brown spotted bananas mash easily and are nice and sweet.
Adjust the sugar to your tastes. This recipe calls for 3/4 cup total sugar. Use 1/2 cup sugar for less sweet bread; use 1 cup of sugar for a sweeter bread.
Don’t overmix the batter when combining the wet and dry ingredients. Use a gentle hand and mix just until you no longer see clumps or streaks of flour. This will ensure that your banana bread turns out soft and tender, not dense.
Choose the right baking pan. A metal baking pan is best for making quick breads like banana bread. Metal pans are better at conducting heat, so you get a more evenly baked loaf. Note that a dark colored metal pan will cause the outside of the bread to brown more. You can use a glass pan for this recipe, just note that the bread may brown more and it may bake a little faster.
Baking time: When I bake this bread in a light colored metal loaf pan, it takes the full 65 minutes to bake in my oven. If you use a glass pan the bread will bake a little faster, so be sure to start checking on it after 55 minutes.
Let the bread cool before slicing. I recommend letting it cool for at least 30 minutes. If you slice it hot from the oven the bread will crumble.

Banana Bread Recipe Variations

Banana Nut Bread: Fold in 1 cup of chopped walnuts or pecans.
Chocolate Chip Banana Bread: Stir in 1 cup of chocolate chips (reduce the amount to 2/3 cup if using mini chocolate chips).
Chocolate Swirl Banana Bread: Try this Chocolate Banana Bread recipe.
Add a Streusel Topping: Use the walnut-oat streusel from this Apple Bread recipe. Or, for a more indulgent topping, make the topping from this Cherry Crumble Pie (I recommend halving the pie topping recipe).
Use Frozen Bananas: Let them thaw at room temperature and drain off all excess moisture before using.

Storage Tips

Banana bread can be stored in an airtight container at room temperature or in the refrigerator for up to 4 days.

To freeze banana bread: Once completely cool, wrap the loaf tightly with plastic wrap and then freeze in an airtight container for up to 3 months. To freeze slices of banana bread, separate the slices with pieces of parchment paper to keep them from sticking together.

More Banana Bread Recipes

Best Banana Bread Recipe

This Banana Bread is moist, sweet and full of rich banana flavor. It's easy to make and perfect for breakfast or a snack. The brown sugar brings a touch of caramel flavor to the bread; you can replace it with granulated sugar if you prefer a simpler classic banana bread flavor.

Course Bread, Breakfast, Quick Bread

Cuisine American

Keyword banana bread, banana bread recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings (1 loaf)

Calories 271kcal

Ingredients

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup unsalted butter melted and cooled slightly
1 ¾ cups mashed ripe banana 4-5 bananas
½ cup packed brown sugar light or dark
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Optional: 1 cup chopped walnuts, pecans or chocolate chips

Instructions

Preheat oven to 350° F. Spray a 4.5 x 8.5-inch (or 9×5-inch) loaf pan with cooking spray. Line the bottom and two long sides of the loaf pan with a piece of parchment paper, leaving a little overhang on the two long edges. This makes it easier to remove the bread from the pan.
In a medium mixing bowl, whisk together the flour, baking soda, salt and cinnamon.
In a large mixing bowl, combine the melted butter, mashed banana, brown sugar, granulated sugar, eggs and vanilla. Whisk until well combined.
Pour the dry ingredients into the wet. Mix with a rubber spatula until just combined, being careful to not overmix. If you want to add nuts or chocolate chips, add them when the flour is almost mixed in and gently stir to combine.
Pour the batter into the prepared baking pan. Bake for 55-65 minutes, until a toothpick inserted into the center of the bread comes out clean. Let bread cool in the pan for 15 minutes and then use the parchment paper overhang to remove it to a wire rack to finish cooling. It's best to let the bread cool for at least 30 minutes before slicing; if you slice it when it's hot it will crumble.

Video

Notes

For a less sweet banana bread, reduce the total sugar to 1/2 cup. For a sweeter bread, use 1 cup of total sugar (I recommend using half brown sugar and half granulated sugar).
Banana bread can be stored in an airtight container at room temperature or in the refrigerator for up to 4 days. Or, wrap tightly and freeze in an airtight container for up to 3 months. To freeze slices of banana bread, separate the slices with a piece of parchment paper to prevent them from sticking together.

Nutrition

Read Banana Bread for the full recipe. Originally posted at Kristine's Kitchen

The Best Guacamole Recipe

Kristine Rosenblatt — Sat, 22 Apr 2023 13:24:00 +0000

This guacamole recipe is easy to make with just a few simple, fresh ingredients. Learn how to make the best guacamole, perfect for serving with tortilla chips, tacos and more.

Homemade guacamole is one of my favorite appetizers. The best guacamole lets the flavor and creaminess of ripe avocados shine. It’s seasoned to taste and contains only real, fresh ingredients.

Guacamole is one of the simplest recipes to make, and it should also be fun! From mashing the avocados and tasting as you go, to serving it up with a platter of chips or crunchy veggies, this easy guacamole recipe is one that you’ll want to keep in your recipe collection.

The best part about making your own guacamole is that you can make it just the way you like it. Whether you like your guac spicy or mild, with or without tomatoes and cilantro, I’ll give you the tips you need to make your perfect bowl of guacamole!

The Best Guacamole Recipe

Start with Ripe Avocados

This guacamole recipe starts with perfectly ripe avocados. A ripe avocado should be firm but will give to gentle pressure when you squeeze it. When you shop, choose avocados that will ripen in time for you to make your guacamole. Firm avocados will ripen in a few days if you leave them on your kitchen counter.

Don’t Skimp on the Salt

Salt enhances the flavors of the ingredients in a recipe. If you skimp on the salt you risk ending up with a bowl of bland guacamole. I recommend starting with 1/4 teaspoon of salt for every 2-3 large avocados, and then adding more to taste, if needed.

Season to Taste

The most delicious guacamole is made by tasting as you go, not by following a recipe exactly. When you cook with fresh ingredients, the flavor of those ingredients is naturally going to vary. No two avocados are exactly alike. And your tastes aren’t going to be the same as mine.

As you’re following this guacamole recipe, err on the side of adding less onion, cilantro and lime juice to start. You can always add more. Taste your guacamole and adjust the seasonings to your liking.

Excellent!!!!
So simple and it tastes amazing!
My husband was so impressed!
Michelle

Guacamole Ingredients

Here’s what you’ll need to make this guacamole recipe:

Avocados: As mentioned above, choose ripe avocados that give slightly to gentle pressure. If you find a black spot or stringiness in your avocado, remove and discard those parts. Taste your avocados before turning them into guacamole, because sometimes you just get a bad one where the flavor is off.
Lime Juice: Lime juice brightens up the flavor of guacamole, and fresh lime juice is best. The amount of lime juice you’ll want to use will depend on your tastes. Start with less and add more if needed. You can always add more lime, but you can’t remove it once it’s in your guac.
Onion: I use white onion (not yellow) in my guacamole recipe. You can use red onion if you prefer. Chop the onion finely so that it flavors the dip throughout and so that you won’t bite into big chunks of onion.
Jalapeño or Serrano Chile: You’ll want to remove the seeds and ribs, unless you want a lot more heat in your guacamole.
Cilantro: I personally love the flavor that fresh cilantro brings to this recipe, but if you don’t care for cilantro you can leave it out.
Salt: Whatever kind you have on hand will work, whether it be coarse Kosher salt, regular table salt or fine sea salt.
Cumin: Adding a tiny bit of ground cumin is optional, for added flavor.
Tomato (Optional): I prefer my guacamole without tomato, but if you like tomato in yours (or just want to stretch your avocados a bit further) you can add diced Roma tomato. Be sure to remove the seeds and juices so you don’t end up with watery guacamole.

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The Best Way to Seed and Peel an Avocado (Safe & Easy)

You’ve probably heard that you should prepare an avocado by cutting it in half and then piercing the pit with your knife to pull it out. I’ve never done it this way because it’s not the easiest way and, honestly, it’s not safe.

Instead, you should first cut your avocado into quarters. Then you can easily pull the seed out with your hand. Finally, instead of scooping out the avocado flesh with a spoon, you can simply peel off the avocado peel.

Why peel instead of scoop with a spoon? The most nutrient-dense part of the avocado is the dark green flesh near the skin. If you scoop your avocado out of the peel using a spoon, you may leave the most nutritious part of the avocado behind!

Apparently, I’m not the only one who preps avocados this way! Watch a video of how to safely cut an avocado.

How to Make Guacamole

Mash the avocado. Once you have your avocados peeled and pitted, place them in a mixing bowl and mash them with a fork. Using a fork is the easiest way to mash them to a perfectly smooth or chunky consistency, depending on how you like your guacamole.

Stir and taste! Then add the remaining ingredients and stir until combined. Taste and adjust the seasonings. I like to taste the guacamole on a tortilla chip. Be careful though, it’s tempting to eat the whole bowl right away!

Guacamole tastes best chilled so I like to refrigerate it for about 20 minutes before serving. This also gives the flavors some time to meld together.

How to Store Guacamole

If you do a quick internet search you will find many different methods for how to keep guacamole from turning brown. I did some testing of my own and found the very best way to store guacamole. It will stay fresh for 3 days in the refrigerator this way, although you will probably eat it all before then.

Cover your guacamole with a thin layer of water. To do this, with your leftover guacamole in a bowl, first smooth out the surface. Gently pour a thin layer of water over the guacamole, just enough to cover the surface. Place a lid or some plastic wrap over the container and store it in your refrigerator.

When you’re ready to serve your guacamole, pour off the water. Then gently blot up any excess moisture with a paper towel, stir and serve.

Why does this method work? Avocado can turn brown when it is exposed to air, but the layer of water blocks all air from reaching the guacamole. Another popular way to keep guacamole from turning brown is to cover it with plastic wrap pressed up against the surface of the dip. But even plastic wrap can be porous and it’s hard to keep all of the air out.

In case you’re wondering, this water trick also works for storing half of an avocado that you’ve cut. Just submerge the avocado in water, cut side down. It’s so easy!

Guacamole Serving Suggestions

Chips & Dip: Serve this guacamole recipe with tortilla chips as an appetizer when Mexican food is on the menu. Also make this easy salsa recipe or pico de gallo to serve a crowd.
Snack: Serve your guacamole dip with fresh vegetables for a healthy, filling snack full of nutritious fats and fiber.
As a Condiment: I can’t think of many meals that aren’t made better with guacamole! Try it on chicken fajitas, crockpot chicken tacos, turkey burgers or as a dip for baked chicken taquitos. It’s also delicious with chicken enchiladas, vegetarian enchiladas or this southwest quinoa salad.

The Best Guacamole Recipe

This guacamole recipe is easy to make with just a few simple, fresh ingredients. Learn how to make the best guacamole, perfect for serving with tortilla chips, as a dip for veggies, with tacos, as a sandwich spread, and more!

Course Appetizer, Snack

Cuisine Mexican

Keyword best guacamole recipe, guacamole, guacamole recipe, how to make guacamole

Prep Time 10

Total Time 10

Servings servings

Calories 166kcal

Ingredients

2 large ripe avocados*
2 teaspoons fresh lime juice plus more to taste
¼ cup finely chopped white onion or red onion
½ jalapeno or serrano chile, seeds and ribs removed and finely chopped
2 tablespoons chopped fresh cilantro
¼ teaspoon salt or to taste
¼ teaspoon ground cumin optional
1 Roma tomato seeds removed and chopped, optional

Instructions

Quarter the avocados, then remove the pits and peel. Place the avocado flesh in a large bowl.
Mash the avocados with a fork to your desired consistency.
Add the remaining ingredients to the bowl. Stir to combine. Taste and adjust the ingredients as needed.
Guacamole tastes best chilled, so refrigerate for about 20 minutes before serving. This time also allows the flavors to meld. Serve with tortilla chips, fresh vegetables, on tacos, etc.

Video

Notes

If your avocados are not large you may want to scale down the amounts of the other ingredients.
Guacamole will last for 3 days in the refrigerator. Smooth out the surface of the guacamole and pour on a thin layer of water. Cover the container and store in the fridge. Pour off water and blot dry with a paper towel before serving.

Nutrition

Read The Best Guacamole Recipe for the full recipe. Originally posted at Kristine's Kitchen

Homemade Spaghetti Sauce

Kristine Rosenblatt — Thu, 20 Apr 2023 13:04:23 +0000

This homemade spaghetti sauce is rich and hearty, made with Italian sausage or ground beef. It’s easy to make and perfect for serving over any type of pasta.

Best Spaghetti Sauce Recipe

When I was a teenager, my Italian grandfather taught me how to make his famous (at least in our family!) spaghetti sauce. I carefully wrote down each step of the process in detail, so that I’d remember exactly what to do when I made it on my own. I still have and treasure those recipe notes today, and they are the inspiration behind this spaghetti sauce recipe.

This recipe is easy to make and uses mostly pantry ingredients. It starts with onion, Italian sausage and garlic to build flavor, plus canned tomatoes, herbs and seasonings. You can make this sauce with Italian sausage, ground beef, or a combination of the two. I usually use Italian sausage because it brings even more flavor to the sauce. If you’re looking for a meatless pasta sauce recipe, you’ll love this Marinara Sauce.

If there’s one meal that makes me think of a Sunday night family dinner, it’s a big pot of spaghetti sauce simmering on the stove, to serve with pasta, garlic bread and a crisp Italian salad. Simmering the sauce for an hour or more melds the flavors together and creates a rich, hearty pasta sauce. It also makes your whole house smell amazing! I hope this spaghetti sauce recipe will become a treasured part of your recipe collection, as it is with my family.

Ingredients

Here’s what you’ll need to make the best homemade spaghetti sauce, including ingredient notes.

Olive Oil: For sautéing the onion and browning the meat.
Italian Sausage or Ground Beef: Use Italian sausage or ground beef, or a combination of the two. I usually make this sauce with one pound of meat total; for an extra meaty pasta sauce you can use two pounds of meat.
Onion and Garlic: These aromatic ingredients build flavor.
Crushed Tomatoes: Crushed tomatoes add a little texture to the sauce, without adding big chunks of tomatoes.
Tomato Sauce: You’ll need 30 ounces of canned tomato sauce, or two 15 ounce cans.
Tomato Paste: Gives the sauce rich tomato flavor.
Water: We need to add a little water to the sauce since it simmers on the stove for 1-2 hours, and some liquid will be lost to evaporation. Even so, the sauce is nice and thick after cooking.
Sugar: Adding just a little sugar improves the flavor of the sauce by balancing out the acidity of the tomatoes.
Seasonings: Italian seasoning, dried oregano, salt and pepper bring classic Italian flavor.
Fresh Parsley: I use flat leaf Italian parsley.
Fresh Basil: The fresh basil is optional; I add it when it’s in season and skip it when it’s not. It brings a pop of fresh flavor to the sauce.

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How to Make Spaghetti Sauce

Cook the sausage (or ground beef) and onion until the meat is browned, crumbling the meat as it cooks. Then stir in the minced garlic and cook for 30 seconds more.

Stir in all of the remaining ingredients, except for the fresh basil.

Bring the pot to a simmer. Partially cover the pot, leaving just a little room for steam to escape, and cook at a very low simmer for 1-2 hours, stirring the sauce every 20-30 minutes.

Stir in the fresh basil, if using. Serve the sauce over spaghetti, penne, or your favorite pasta shape, with a sprinkle of grated Parmesan cheese.

Spaghetti Sauce Recipe Tips

The longer you simmer the sauce, the thicker and more richly flavored it will become.
Turn the heat under the pot all the way down to low when simmering. It should cook at a very low simmer.
If the sauce gets too thick, stir in a little more water.
This sauce is delicious with and without fresh basil. Add it when it’s in season.
You can add about 1/4 teaspoon of crushed red pepper flakes for a bit of spice, if desired.

Storage Instructions

This sauce is just as good on the second and third day as it is on the day it’s made. It also freezes wonderfully.

To Refrigerate: Store in an airtight container in the refrigerator for up to 3-4 days.

To Freeze: Once cool, store in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

To Reheat: For best results, reheat in a covered pot on the stove over low heat until hot and simmering. Or, reheat in the microwave (cover with a paper towel to prevent splattering) in 30 second intervals, stirring in between, until steaming hot.

More Italian Favorites

Homemade Spaghetti Sauce

This homemade spaghetti sauce is rich and hearty, made with Italian sausage or ground beef. It's easy to make using mostly pantry ingredients. Serve it over spaghetti, penne, or your favorite pasta shape.

Course Sauce

Cuisine Italian

Keyword homemade spaghetti sauce, pasta sauce recipe, spaghetti sauce, spaghetti sauce recipe

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings servings*

Calories 304kcal

Ingredients

1 tablespoon olive oil
1 pound Italian sausage or ground beef, or ½ pound of each
1 cup chopped yellow onion
4 cloves garlic minced
28 ounces crushed tomatoes
30 ounces tomato sauce
6 ounces tomato paste
½ cup water
2 teaspoons granulated sugar
2 teaspoons Italian seasoning
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
¼ cup chopped fresh flat leaf Italian parsley
¼ cup chopped fresh basil optional

Instructions

In a large Dutch oven or other heavy pot, heat the olive oil over medium-high heat. Add the sausage (remove from casings) and/or ground beef and chopped onion and cook, crumbling, until browned.
Reduce the heat to medium and stir in the garlic. Cook 30 seconds or until fragrant, being careful to not let the garlic burn.
Then add the crushed tomatoes, tomato sauce, tomato paste, water, sugar, Italian seasoning, oregano, salt, pepper and fresh parsley. Stir.
Bring to a simmer and then reduce the heat to a very low simmer. Partially cover the pot, leaving just a little room for steam to escape. Cook at a low simmer for 1-2 hours, stirring every 20-30 minutes. The longer you cook the sauce, the thicker and more richly flavored it will become. If it gets too thick, stir in a little more water.
Stir in the fresh basil (if using) and serve.

Video

Notes

Serves 6-8 (6 if you like a lot of sauce on your pasta).
Sauce may be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.

Nutrition

Read Homemade Spaghetti Sauce for the full recipe. Originally posted at Kristine's Kitchen

Teriyaki Sauce

Kristine Rosenblatt — Wed, 15 Mar 2023 13:09:25 +0000

Use this Teriyaki Sauce for teriyaki chicken, salmon, a marinade, dipping sauce, and more! It’s quick and easy to make and so much better than store-bought sauce.

This homemade teriyaki sauce has the best combination of sweet and savory flavors. It’s thick, tangy and so versatile!

I like to make my own teriyaki sauce instead of buying it at the store because I can control the ingredients and flavors. It’s so simple to make, there really is no reason not to make your own. This teriyaki sauce recipe takes just 15 minutes, tops, and you will be wowed by the flavor!

This sauce makes the best Teriyaki Chicken, which we love to serve over rice with a side of broccoli for an easy dinner. I’ve also used this sauce on baked salmon – so good! You can use it in place of Stir Fry Sauce in a Chicken Stir Fry.

Ingredients

Authentic Japanese teriyaki sauce often includes mirin and/or sake for sweet, fruity flavor. Since I don’t keep those ingredients in my kitchen (and you may not either) I opted to use common pantry ingredients in this easy teriyaki sauce recipe.

Soy Sauce: I recommend using low sodium soy sauce so that the sauce doesn’t turn out too salty.
Brown Sugar and Honey: To bring the sweet to this sweet and savory sauce! I like to use a combination of brown sugar and honey for more depth of flavor and less refined sugars. If you prefer to use only brown sugar, you can. Pure maple syrup can be substituted for the honey if desired. I don’t recommend using only honey or maple syrup because their flavor may be too pronounced in the sauce.
Rice Vinegar: For a touch of sour to balance out the sweet and salty flavors.
Sesame Oil: Adds mild sesame flavor.
Fresh Ginger and Garlic: Fresh is best here! Fresh ginger and fresh garlic bring lots of flavor to the teriyaki sauce.
Cornstarch: Thickens the sauce.
Water: You’ll stir the cornstarch and water together to make a slurry. The water also helps to thin out the sauce a bit. You can replace the water with pineapple juice if you’re making Pineapple Chicken (don’t forget to also add pineapple chunks to your pineapple chicken!).

Want it spicy? Add a pinch or two of red pepper flakes to the sauce for a bit of heat.

How to Make Teriyaki Sauce

Making the best teriyaki sauce is so simple! Find the full recipe with ingredient amounts and instructions in the recipe card below.

In a small saucepan, combine the soy sauce, brown sugar, honey, rice vinegar, sesame oil, ginger and garlic.
Cook over medium heat, stirring with a whisk, until the sauce comes to a simmer, 2-3 minutes. Then reduce the heat to medium-low.

Whisk together the cornstarch and water in a small bowl. Whisk this cornstarch slurry into the sauce. Cook, whisking constantly, for 1-2 minutes, until the sauce thickens.

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Ways to Use Teriyaki Sauce

There are so many ways to use this teriyaki sauce!

It makes the best Teriyaki Chicken.
Pour it over salmon and bake to make Teriyaki Salmon.
Use it as a marinade for chicken, shrimp, pork or steak.
Brush it on grilled shrimp or serve it as a dipping sauce.
Use it in noodle dishes, like these Teriyaki Noodle Bowls.
Use it in a stir fry (like this Broccoli Stir Fry) in place of stir fry sauce.
Use it as a glaze for grilled meats.

How Long Does Teriyaki Sauce Last?

Stored in an airtight container in the refrigerator, this teriyaki sauce will last for about 1 week. Be sure to let it cool before storing.

Is this Recipe Gluten Free?

You can make this recipe gluten-free by replacing the soy sauce with gluten-free tamari, gluten-free coconut aminos or gluten-free soy sauce.

More Sauce Recipes

If you love making homemade sauces, try one of these easy sauce recipes next:

The Best Teriyaki Sauce

This homemade teriyaki sauce is thick and tangy with the best combination of sweet and savory flavors. It's quick and easy to make and so much better than store-bought sauce! Use this teriyaki sauce for teriyaki chicken, salmon, a marinade, dipping sauce, and more.

Course Sauce

Cuisine Japanese

Keyword teriyaki sauce

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 70kcal

Ingredients

½ cup low sodium soy sauce
3 tablespoons packed light brown sugar
2 tablespoons honey or pure maple syrup
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 teaspoons minced fresh ginger
3 cloves garlic minced
1 tablespoon cornstarch
¼ cup water

Instructions

Combine the soy sauce, brown sugar, honey, rice vinegar, sesame oil, ginger and garlic in a small saucepan.
Cook over medium heat, stirring with a whisk, until the sauce comes to a simmer, 2-3 minutes. Reduce the heat to medium-low.
In a small bowl, whisk together the cornstarch and water. Whisk this cornstarch slurry into the sauce in the pan. Cook, whisking constantly, for 1-2 minutes, until the sauce thickens.
Serve immediately over chicken, fish, etc., or let cool and then store in an airtight container in the refrigerator for up to one week.

Notes

Recipe makes 1 cup of sauce.
You can adjust the sweetness to your tastes. For a less sweet sauce, reduce the brown sugar to 2 tablespoons.

Nutrition

Read Teriyaki Sauce for the full recipe. Originally posted at Kristine's Kitchen

Taco Seasoning Recipe

Kristine Rosenblatt — Mon, 06 Mar 2023 18:44:00 +0000

This taco seasoning recipe makes the best tacos, taco soup, and more! It takes just minutes to make, using spices that you likely have in your kitchen.

Once you start making your own taco seasoning, you’ll never go back to store bought! This taco seasoning recipe is incredibly easy, made from just a handful of spices and seasonings. You will love the flavor that it brings to taco night!

Store-bought packets of taco seasoning often contain a few questionable ingredients. When you make your own seasoning blends at home, you’ll know exactly what’s going into your meals. You can also adjust the ingredient amounts, salt and spiciness to your tastes.

You can make this taco seasoning recipe ahead of time and store it in your spice drawer to use in quick meals later on. Once you mix together the spices, the taco seasoning will stay fresh for months. Below you’ll find a list of my favorite ways to use homemade taco seasoning.

Why you’ll love this Taco Seasoning Recipe:

Quick & Easy: This recipe takes less than 5 minutes to make, using ingredients that you likely keep on hand in your kitchen.
Simple Ingredients: It’s healthier than many of the store bought seasoning packets, and tastes better, too.
Flavor: This taco seasoning has the best flavor! You can customize the recipe to suit your tastes, such as making it more or less spicy by adjusting the amounts of chili powder and cayenne pepper.
Versatile: You can use this taco seasoning in so many healthy meals, such as burrito bowls, tacos, ground turkey tacos and taco salad. You can even use it to season veggies such as roasted sweet potatoes.

Taco Seasoning Recipe Ingredients

Here’s what you’ll need for this taco seasoning recipe. Find the full recipe with ingredient amounts in the recipe card below.

Chili Powder: I use mild chili powder because my kids don’t like too much spice; you can use a spicier chili powder if you wish. Try adding a little chipotle chili powder for lots of smoky spice, but not too much, since it can be very spicy.
Ground Cumin: Cumin is a common, earthy spice that is often used in Mexican cuisine.
Paprika: You can use sweet paprika or smoked paprika, depending on your preference.
Onion Powder & Garlic Powder: Onion powder and garlic powder are often used in spice mixes and add mild onion and garlic flavor.
Dried Oregano: Dried oregano adds another layer of flavor. While it’s often used in Italian cuisine, oregano is also commonly used in chili and Mexican dishes.
Cayenne Pepper: This recipe uses just a small amount since cayenne is spicy.

Ingredient Notes

I usually wait and add salt when cooking, rather than adding it to this seasoning mix. This way, you can season to taste with salt and adjust the amount depending on how much salt is called for in the recipe you’re using. This taco seasoning recipe has plenty of flavor from herbs and spices, so you won’t miss the extra salt found in the little packets from the store.
The freshness of your spices will determine the freshness of your taco seasoning, so check the expiration dates before you mix the ingredients together.

How to Make Taco Seasoning

This taco seasoning couldn’t be easier to make!

Combine the taco seasoning ingredients in a small bowl.
Use a small whisk or spoon to mix the spices together until everything is well combined.
Use right away or store in an airtight container.

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How Much Taco Seasoning Per Pound of Meat

Use 2 tablespoons of taco seasoning per pound of ground beef or ground turkey. To make taco meat, first brown the ground meat in a large skillet. Then add the taco seasoning and 1/2 cup of water. I also like to add 1/2 cup of canned tomato sauce for added moisture and flavor, but this is optional. Cook at a low simmer until most of the liquid has evaporated, stirring occasionally. After cooking, season with salt and pepper to taste. I usually add about 1/4 teaspoon of salt per pound of meat.

Storage Instructions

Store homemade taco seasoning in a labeled zip-top bag or other sealed container. I like to use a small glass Weck jar to store my spice mixes. Keep it in a cool, dry place, at room temperature. I keep mine in a spice rack with the rest of my spices. Stored this way, taco seasoning will stay fresh for about 6 months, or for as long as the individual spices would be fresh.

Recipes that Use Taco Seasoning

More Homemade Seasonings

Once you start making your own spice blends, you won’t want to go back to store bought! Here are a few more favorite homemade spice blends:

Best Taco Seasoning Recipe

This taco seasoning recipe makes the best tacos, taco soup, taco salad and more! It takes just minutes to make, using spices that you likely have in your kitchen. You won't want to go back to store-bought!

Course DIY, How To, Seasoning

Cuisine Mexican

Keyword homemade taco seasoning, how to make taco seasoning, taco seasoning, taco seasoning recipe

Prep Time 5

Total Time 5

Servings servings (makes about 1/2 cup)

Calories 6kcal

Ingredients

3 tablespoons chili powder
2 tablespoons cumin
1 tablespoon onion powder
2 teaspoons paprika
¾ teaspoon garlic powder
¾ teaspoon dried oregano
¼ teaspoon cayenne pepper

Instructions

Place all ingredients in a small bowl and whisk or stir until well combined. Use immediately or store in an airtight container at room temperature for up to 6 months.
To make taco meat, use 2 tablespoons taco seasoning per pound of ground beef or turkey. Brown the meat, then add in 2 tablespoons taco seasoning, 1/4 teaspoon salt (or to taste), 1/2 cup of water and an optional 1/2 cup of canned tomato sauce. Simmer until most of the liquid has evaporated, stirring occasionally. Serve taco meat in warmed tortillas or as desired.

Notes

I usually make this taco seasoning without salt and then add salt to taste when cooking. If you prefer to add salt to the seasoning mix, I recommend adding 1 teaspoon.

Nutrition

Read Taco Seasoning Recipe for the full recipe. Originally posted at Kristine's Kitchen

Blue Cheese Dressing

Kristine Rosenblatt — Thu, 23 Feb 2023 22:21:16 +0000

This Blue Cheese Dressing is creamy, tangy and so much better than store-bought!

Jazz up your salad with this tangy blue cheese dressing! The sharp, salty flavor of blue cheese shines through in this creamy homemade dressing. It’s delicious served as a dip or salad dressing and makes raw vegetables even more enticing.

Once you start making homemade salad dressings, you’ll have a hard time going back to dressing from the grocery store. You just can’t beat the flavor and freshness of homemade. Luckily, you’ll need just a few ingredients and about 10 minutes to make this easy recipe.

This blue cheese dressing is creamy, tangy and loaded with blue cheese crumbles. Drizzle it over a crisp green salad, use it as a dip for fresh cut veggies, or serve it with buffalo wings or pizza.

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Blue Cheese Dressing Recipe Ingredients

Plain Greek Yogurt: Use full-fat Greek yogurt for best results. You can substitute mayonnaise if you prefer, but I love the extra tang from the yogurt (and it’s healthier, too).
Sour Cream: Makes the dressing rich, creamy and tangy.
Buttermilk: To thin out the dressing. If you don’t have buttermilk on hand, use this Buttermilk Substitute.
Blue Cheese Crumbles: The pungent, salty flavor of blue cheese is the star of this recipe.
Lemon Juice: Brightens up the flavors.
Salt and Pepper: To make all of the flavors pop.
Garlic Powder: Just a tiny bit of garlic powder complements the other flavors.
Fresh Chives: I like to add chopped chives for freshness and a pop of color. If you plan to store the dressing for more than 1-2 days in the fridge, it’s best to leave them out.

Find the full recipe with ingredient amounts and instructions in the recipe card below.

How to Make Blue Cheese Dressing

Stir together all of the ingredients in a medium mixing bowl, starting with just 1/4 cup of the buttermilk. Check the consistency and add more buttermilk as needed to thin the dressing. If you plan to serve it as a dip, you’ll want a thicker dressing. If you want a pourable salad dressing, stir in more buttermilk to thin it out.

Use the back of a spoon to mash some, but not all, of the blue cheese crumbles. This will infuse the dressing with more blue cheese flavor.

Taste the dressing and adjust the seasonings to your tastes. That’s it! You’ve made blue cheese dressing!

Storage Tips

Stored in an airtight container, such as a mason jar, in the refrigerator, this blue cheese dressing will last for about 5 days. Since this dressing is made with fresh dairy ingredients, it doesn’t keep as long as vinaigrette dressings. Be sure to check the expiration dates on the Greek yogurt, sour cream and buttermilk for freshness.

Blue Cheese Dressing Serving Suggestions

There are so many ways to enjoy this blue cheese dressing. Here are a few ideas:

Drizzle it over a wedge salad or Cobb Salad.
Serve blue cheese dressing and Buffalo Sauce as dipping sauces for Air Fryer Chicken Wings.
Use it as a sandwich spread or make a Buffalo Chicken Wrap.
Make a crudité platter and dip fresh veggies in it.

More Homemade Salad Dressings

Here are more dips and dressings to enjoy:

Blue Cheese Dressing

This Blue Cheese Dressing is creamy, tangy and loaded with blue cheese crumbles. It takes just a few minutes to make and is so much better than store-bought!

Course Salad Dressing

Cuisine American

Keyword blue cheese dressing, blue cheese dressing recipe

Prep Time 10

Total Time 10

Servings servings

Calories 48kcal

Ingredients

½ cup full fat plain Greek yogurt or mayonnaise
½ cup sour cream
½ cup buttermilk
3 ounces blue cheese crumbles generous ½ cup
1 tablespoon fresh lemon juice
¼ teaspoon salt or to taste
⅛ teaspoon garlic powder
few grinds freshly ground black pepper
1 tablespoon chopped fresh chives optional

Instructions

Combine all ingredients in a medium bowl, starting with just ¼ cup of the buttermilk. Stir until well combined. Check the consistency and stir in more buttermilk as needed to thin the dressing.
Use the back of a spoon to mash some (but not all) of the blue cheese crumbles. This will infuse the dressing with more blue cheese flavor. Taste and adjust seasonings as needed.

Video

Notes

Makes about 1 3/4 cups.
Store leftover dressing in an airtight container in the refrigerator for up to 5 days. If you plan to store the dressing for more than 1-2 days, it’s best to leave out the fresh chives.

Nutrition

Read Blue Cheese Dressing for the full recipe. Originally posted at Kristine's Kitchen

Baked Sweet Potato Fries

Kristine Rosenblatt — Thu, 19 Jan 2023 14:47:00 +0000

These baked sweet potato fries are the BEST! With a secret ingredient and a few simple tips, you’ll be making perfectly seasoned, crispy (healthy!) sweet potato fries at home.

It’s hard to beat a good sweet potato fry. The best sweet potato fries are crispy and perfectly seasoned. They combine sweet and savory flavors in the most irresistible way! Like our favorite Roasted Sweet Potatoes, roasting at high temperature brings out the flavor of the sweet potatoes in this easy sweet potato fries recipe. Looking for an air fryer recipe? Try these Air Fryer Sweet Potato Fries.

I’ve tested batch after batch of baked sweet potato fries to find the best way to make homemade sweet potato fries that are crispy and flavorful. These fries are one of my very favorite sweet potato recipes. I love regular Baked French Fries, but I find this sweet potato version to be even more flavorful. Sweet potatoes pack a lot of extra nutrition, too!

If you search for baked sweet potato fries recipes, you will find all sorts of methods that promise you the crispy, healthier fries that you crave. When I’m testing recipes to share with you, my goal is always to find the best balance between taste and convenience. I’m not willing to take extra steps in the kitchen unless those steps make a big difference in the final product.

In the case of this sweet potato fries recipe, the biggest question was whether or not soaking the fries in water before baking produced a noticeable difference in crispiness. The theory is that soaking the fries removes excess starch, giving you crispier baked fries. In my kitchen, a side by side taste test of soaked and unsoaked fries showed that soaking makes baked sweet potato fries slightly crispier. But the difference was so small, it wasn’t enough to justify the extra step and time involved. Originally, I included the soaking step in this recipe, but I’ve since updated the method to skip the soak.

You’re never going to get oven baked fries to be as crispy as if you were to fry them in oil, but with this recipe your fries will have noticeably crispy outsides and soft centers. I’ve made at least fifty batches of sweet potato fries in my lifetime, and these are truly the best!

Tips for the BEST Baked Sweet Potato Fries

Cut thin, evenly sized fries: Thin fries will crisp up better than thick fries. Cut your fries into 1/4-inch thick matchsticks. Try to cut all of your fries approximately the same size to help them bake evenly. You don’t need to peel your sweet potatoes before cutting them. The peel adds extra fiber and other nutrients, and I find that leaving the skins on makes the fries crispier.
Coat the fries with cornstarch: Cornstarch is the secret ingredient for crispy sweet potato fries! The cornstarch will absorb extra moisture from the sweet potatoes to help them get crispy as they bake. I’ve tested this recipe with and without the cornstarch and the cornstarch really does make a difference!
Season your fries well: Not only do we want our fries to be crispy, we also want them to be seasoned well! You are going to love the seasoning on these sweet potato fries. It’s so simple and so good! The ingredients for my sweet potato seasoning blend are chili powder, paprika, garlic powder, and pepper and salt. Or, use this Cajun seasoning for extra spice.
Use olive oil: Oil is needed to get a crisp exterior on your baked fries. I choose olive oil since it’s a healthier option. The oil also helps the seasonings to stick to the fries.
Bake on parchment paper: Parchment paper will keep your fries from sticking to the baking pan. This saves you from the sad situation of stuck fries and also makes clean up easier.
Don’t overcrowd the pan: This is crucial. You want to leave some room between each of your fries on the pan so that air can circulate around them. If the sweet potato pieces are too close or laying on top of each other, your fries will steam instead of roast and they’ll turn out soft. I find that one medium-large sweet potato’s worth of fries will fit on one baking sheet. If you’re using two sweet potatoes, use two baking sheets and rotate them halfway through the bake time.
Bake at a high temperature: Cook your sweet potato fries at 425° F. A high temperature is essential for those crispy edges.
Take the time to flip each fry: I know. You don’t really want to. But guess what? I timed myself and it took just two minutes to flip each fry over. Well worth it for evenly baked, crispy fries.
Serve immediately: As the fries rest they will soften up, so these are best served hot out of the oven.

How to Make Sweet Potato Fries

First, preheat your oven with racks in the upper and lower third of the oven. This recipe makes two pans of sweet potato fries, enough to generously serve four people. You can halve the recipe to make just one pan of fries.

Next, cut the sweet potatoes into fries. To do this, first slice the sweet potatoes into 1/4-inch thick flat slices and then cut each potato slice into fries. Place the sweet potato fries in a large bowl, drizzle them with olive oil, and toss to coat.

Sprinkle the cornstarch and seasonings over the sweet potatoes. Use your hands to rub the cornstarch and seasonings into the sweet potatoes, until the seasonings are evenly distributed and you no longer see the cornstarch on the fries.

Arrange the fries in a single layer on two parchment paper lined baking sheets. Spread the sweet potato fries out so that there is a little space between each one.

Bake the fries in the oven for 15 minutes, then flip the fries and rotate the pans top to bottom on the oven racks. Bake for 10-20 more minutes, until the fries are crispy and brown on the edges. Serve immediately and enjoy!

Serving Suggestions

Honestly, these fries are so flavorful you don’t even need to dip them in anything, but if you want some dipping sauce ideas, try spicy mayo, BBQ sauce, aioli, ranch dressing or ketchup.

Serve sweet potato fries as a side dish with:

More Sweet Potato Recipes

If you’re looking for more ways to enjoy this nutritious vegetable, here are a few of our favorite sweet potato recipes:

Baked Sweet Potato Fries

This is the BEST baked sweet potato fries recipe! With a secret ingredient and a few simple tips, you'll be making perfectly seasoned, crispy (healthy!) sweet potato fries at home. Serve them as a side dish with burgers, BBQ chicken, and more.

Course Side Dish

Cuisine American

Keyword baked sweet potato fries, crispy sweet potato fries, how to make sweet potato fries, sweet potato fries, sweet potato fries recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 222kcal

Ingredients

1 ½ pounds sweet potatoes 2-3 medium, scrubbed clean
2 tablespoons olive oil
1 ½ tablespoons cornstarch*
½ teaspoon chili powder*
½ teaspoon paprika I used sweet paprika
¼ teaspoon garlic powder
¼ teaspoon salt to taste
⅛ teaspoon black pepper

Instructions

Preheat oven to 425° F, with racks in the upper third and lower third of the oven.
Cut the sweet potatoes into ¼-inch thick french fry shapes. (You do not need to peel the sweet potatoes.)
Place cut sweet potatoes in a large mixing bowl. Drizzle with the olive oil and toss to coat.
Evenly sprinkle the cornstarch, chili powder, paprika, garlic powder, salt and black pepper over the sweet potatoes. Use your hands to rub the cornstarch and seasonings over the sweet potatoes, until you no longer see the cornstarch on the fries and the seasonings are evenly distributed.
Divide the fries between two parchment paper-lined rimmed baking sheets. Arrange the sweet potatoes in a single layer on the baking sheets, with a little space in between each fry.
Bake for 15 minutes, then remove the pans from the oven, and flip each fry over. Rotate the pans in the oven from top to bottom and bake for 10-20 minutes more, until fries begin to brown on the edges and become crispy. Serve immediately.

Video

Notes

If you do not have cornstarch you can omit it. It gives the fries a slightly crispier texture but they are still delicious without it.
The chili powder makes the fries slightly spicy, but not overpoweringly so. If you prefer no spice, you can omit it.
This recipe makes two pans worth of sweet potato fries, and serves 4. You can halve the recipe and bake on one pan to make less fries.

Nutrition

Read Baked Sweet Potato Fries for the full recipe. Originally posted at Kristine's Kitchen

Pizza Sauce Recipe

Kristine Rosenblatt — Fri, 06 Jan 2023 23:16:18 +0000

This pizza sauce recipe is richly flavored and easy to make, with just a few pantry ingredients and 5 minutes of prep time. Paired with our chewy pizza dough recipe, it makes the best homemade pizza!

Homemade Pizza Sauce Recipe

Add some pizzaz to your pizza with this zesty homemade pizza sauce!

If you’ve been relying on store-bought pizza sauce for topping your homemade pizzas, you are going to LOVE this recipe. This pizza sauce is almost as easy to make as opening a bottle of store-bought sauce, but the flavor is so much better. This sauce is thick, rich and perfectly seasoned. It will take your pizza to the next level!

Making this sauce is as simple as stirring together a few pantry ingredients. It requires no cooking, no blending, and you can even make it ahead to save time on pizza night. The best part is that by making it yourself, you can adjust the seasonings to your tastes. We like it with a touch of spice – it adds an irresistible pop of flavor to each bite!

Ingredients You’ll Need

Here’s what you’ll need to make this quick and easy pizza sauce recipe.

Tomato Paste: Using tomato paste is the secret to making a pizza sauce that’s full of rich tomato flavor. The tomato paste also helps to thicken the sauce up, so that it is the perfect consistency for spreading on the pizza dough.
Tomato Sauce: To thin out the tomato paste so that the sauce is nice and spreadable.
Sugar: A little bit of sugar balances out the acidity of the tomato sauce.
Dried Oregano: This dried herb lends authentic Italian pizza sauce flavor.
Garlic Powder: Adds a touch of garlic flavor.
Salt and Pepper: For flavor.
Red Pepper Flakes: Adding red pepper flakes transforms this pizza sauce from good to amazing. The subtle spice of the red pepper flakes greatly enhances the flavor of the sauce. You can adjust the amount of red pepper flakes to your tastes.

How to Make Pizza Sauce

Making this pizza sauce recipe couldn’t be easier.

To start, whisk together the tomato sauce and tomato paste in a bowl until they are well combined. Then add in the seasonings and whisk to incorporate them evenly into the sauce. That’s it!

Before adding the red pepper flakes, we like to chop them more finely on a cutting board using a sharp knife. This helps to distribute the spice flavor more evenly throughout the sauce, so that you don’t get any extra spicy bites due to large pepper flake pieces.

This recipe makes enough sauce for generously saucing two 14-inch pizzas. If you prefer a lightly sauced pizza, you’ll likely have leftover sauce that you can save for later.

Storage Tips

Store pizza sauce in an airtight container in the refrigerator for up to 5-7 days or in the freezer for up to 3 months. If frozen, thaw it overnight in the refrigerator before using.

Pizza Toppings

You can use this pizza sauce with any pizza recipe where you would want a red sauce. (Other pizza sauce options include white sauce, BBQ Sauce for BBQ Chicken Pizza, or Pesto Sauce for Pesto Pizza.) For your pizza crust, try our easy Pizza Dough or Whole Wheat Pizza Dough.

Pizza toppings that go well with this red pizza sauce include:

Mozzarella Cheese – Simple and delicious!
Pepperoni – Always a classic.
Vegetables. There are so many options! Our favorites include bell peppers, onions, mushrooms and artichoke hearts.
Olives – We love black olives on pizza.
Italian Sausage: Perfect for meat lovers.

Give this pizza sauce recipe a try on your next homemade pizza night. I think you’ll agree that it’s the best pizza sauce!

Pizza Sauce Recipe

Add some pizzaz to your pizza with this zesty homemade pizza sauce! This pizza sauce recipe is richly flavored and easy to make, with just a few pantry ingredients and 5 minutes of prep time. Paired with our chewy pizza dough recipe, it makes the best homemade pizza!

Course Sauce

Cuisine Italian

Keyword homemade pizza sauce, pizza sauce, pizza sauce recipe

Prep Time 5

Total Time 5

Servings servings

Calories 27kcal

Ingredients

6 ounces tomato paste
6 ounces tomato sauce
1 tablespoon dried oregano
1 teaspoon granulated sugar
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon red pepper flakes optional, increase to ¼ teaspoon if you like your sauce spicy

Instructions

In a small bowl combine tomato paste and tomato sauce. Whisk well until the sauce is an even consistency.
Add oregano, sugar, garlic power, salt and pepper. Optionally add red pepper flakes, (finely chop red pepper flakes first for a more even spice). Whisk ingredients fully.
Use a large spoon to spread sauce evenly onto rolled out pizza dough.

Notes

This recipe makes enough sauce for two 14-inch pizzas.
Pizza sauce can be stored in an airtight container in the refrigerator for up to 5-7 days or in the freezer for up to 3 months. If frozen, thaw it overnight in the refrigerator before using.

Nutrition

Read Pizza Sauce Recipe for the full recipe. Originally posted at Kristine's Kitchen

Pizza Dough Recipe

Kristine Rosenblatt — Thu, 05 Jan 2023 15:09:19 +0000

This pizza dough recipe is sure to become your go-to recipe for homemade pizza. It’s easy and makes the best chewy, crispy pizza crust!

The Best Pizza Dough Recipe

We have been making this pizza dough recipe every week for years, and I can’t believe it’s taken me this long to share it here! If you’ve been looking for a tried and true pizza dough recipe, you’ve found it!

This pizza dough bakes up to make homemade pizza with a deliciously chewy crust and a crispy bottom. It’s incredible topped with our easy pizza sauce recipe, melty cheese, and a variety of pizza toppings.

Below you’ll find our guide to making pizza dough and baking a pizza, plus tips for making the dough ahead of time.

Ingredients You’ll Need

Here’s what you’ll need to make this pizza dough recipe. This recipe makes two balls of pizza dough, enough for two 14-inch pizzas. If you only want to bake one pizza, you can freeze one ball of dough for later.

Warm Water: I usually heat the water in a glass liquid measuring cup in the microwave, but you can also use the stove or get warm water directly from the tap. Use an instant read thermometer to check that the temperature of the water is between 110 and 115° F. This is the optimal temperature to activate the yeast.
Yeast: Using rapid rise or instant yeast will allow the pizza dough to rise faster. You can also use regular active dry yeast, but may need to allow for a longer rise time.
Sugar: A small amount of granulated sugar helps to activate the yeast. You can substitute honey, if desired.
Olive Oil: Adds richness and flavor to the dough and helps to make the dough soft.
Salt: The salt is essential for making a flavorful pizza dough.
Flour: The key to making a chewy pizza dough is to use a flour with a high protein content. We like to use 00 pizza flour, which is specifically designed to make chewy pizza crust. (You can find this type of flour on Amazon or at Whole Foods.) Bread flour also has a high protein content and works well to make pizza dough. If you only have all-purpose flour, you can use it; your pizza crust will just be slightly less chewy.

How to Make Pizza Dough

The easiest way to make pizza dough is to use a stand mixer. If you don’t have a stand mixer, you can stir together the ingredients and knead the dough by hand.

First, stir together the warm water, sugar and yeast in the bowl of a stand mixer. Let the mixture rest for 5-10 minutes. The yeast should start to bubble and/or foam.

Add the olive oil, salt and flour to the bowl. Mix on low speed using the paddle attachment until the ingredients are combined.

Switch to the dough hook and knead the dough on low speed for 8 minutes. After about 5 minutes of kneading, turn the mixer off and press on the dough with your finger. If the dough is very sticky, add a little more flour, one tablespoon at a time, until the dough is only slightly sticky.

Transfer the dough to a floured work surface and divide it into 2 balls. Cover with a clean kitchen towel and let rest for at least 30 minutes, until doubled in size.

While the dough rises, preheat the oven to 500° F, with an oven rack one space above the bottom position.

Making and Baking the Pizza

Now you’re ready to roll out the dough and make your pizza!

To start, punch down the dough to release any air bubbles. Shape it back into a ball and use a rolling pin to roll it out into a 14-inch diameter circle. Transfer to a greased pizza steel or baking sheet. You can fold the edges of the pizza dough over a bit towards the center of the pizza to create a thicker crust around the edges.

Then, spread on pizza sauce, sprinkle on cheese, and add toppings as desired.

It’s best to bake pizzas one at a time so that they cook evenly. The crust will crisp better on the bottom and the cheese will brown nicely on top. In a 500° F oven, the pizza will take about 7-9 minutes to cook.

Pizza Dough Recipe Tips

If the dough isn’t rolling out well into a round, let it rest for 5 minutes and then try again. The rest time allows the dough to relax so that it will stretch easier.
Bake pizzas on a greased pizza steel or baking sheet. If using a baking sheet, you can roll the dough out into an oval shape.
Make sure that your oven is completely preheated to 500 degrees F so that it is very hot. This will give you a crispy crust. Do not use parchment paper, since it is not oven safe above 425 degrees.
If you have a pizza oven that goes above 500° F, that is even better. Reduce the cook time as needed if baking the pizzas at a higher temperature.
If you would like to make whole wheat pizza, try this Whole Wheat Pizza Dough recipe.

Make Ahead and Freezer Instructions

You can make this pizza dough ahead of time and refrigerate or freeze it. This makes it especially quick and easy to make homemade pizza for dinner.

To Refrigerate: After kneading the dough, you can refrigerate it for up to 24 hours before using. Store it in a zip-top bag or covered bowl. After refrigerating, let the dough rest at room temperature for about 2 hours before rolling it out so that it can warm up and rise. Place the dough on a lightly floured surface and cover it with a clean kitchen towel while it rests.
To Freeze: After you finish kneading the dough, you can freeze one or both of the pizza dough balls. Dust lightly with flour and store in a zip-top bag for up to one month. When you are ready to use the pizza dough, thaw it overnight in the refrigerator. Then place the dough on a lightly floured surface, cover it with a clean kitchen towel, and let it rest for about 2 hours at room temperature before rolling it out.

Pizza Recipes

BBQ Chicken Pizza
Pear, Feta and Walnut Pizza
Cheese Pizza Bites
Garlic Knots – not exactly a pizza recipe, but they are made with pizza dough!

Homemade Pizza Dough

This pizza dough recipe is sure to become your go-to! It's easy to make and makes the best chewy, crispy pizza crust. This recipe makes two balls of pizza dough, to make two 14-inch pizzas. If desired, you can freeze half or all of the dough for later; see the recipe notes below for freezer instructions.

Course Bread

Cuisine Italian

Keyword homemade pizza dough, how to make pizza dough, pizza dough, pizza dough recipe

Prep Time 40

Cook Time 16

Total Time 1 45

Servings 14-inch pizzas

Calories 262kcal

Ingredients

1 ½ cups warm water 110-115° F
1 tablespoon rapid rise or instant yeast
2 teaspoons granulated sugar
2 tablespoons olive oil
1 ½ teaspoons salt
4 cups 00 pizza flour or bread flour or all-purpose flour

Instructions

Make the Pizza Dough

Add warm water, yeast and sugar to the bowl of a stand mixer. Stir gently to combine. Let stand for 5 to 10 minutes until yeast becomes active. Yeast should be bubbly. (Instructions on making dough by hand, without a mixer are included in the notes below.)
Add the olive oil, salt and pizza flour to the bowl. Begin mixing on low speed using a paddle attachment until combined.
Next, remove paddle attachment and knead the dough with the dough hook on low speed.
Check the dough after 5 minutes of kneading. If the dough is more than a little sticky when pressing on it with your finger add an additional tablespoon of flour. Continuing kneading to incorporate all flour for an additional 3 minutes.
After about 8 minutes of kneading, the dough should spring back when lightly pressing on it.
Transfer the dough to a clean, dry and lightly floured work surface. If the dough is overly sticky, light rub with flour.
Split the dough in half and shape each half into a ball. (Freeze half of the dough if only making 1 pizza).
Cover each dough ball with a clean kitchen towel and let rest for at least 30 minutes until doubled in size.
Preheat oven to 500° F and place an oven rack one space above the bottom rack position.
Oil pizza steels or baking sheets with a high temperature cooking spray or vegetable oil. Do NOT preheat the pizza pans.

Shape the Dough

Punch the dough down to release any large air bubbles. Shape the dough into a ball by tucking the sides under.
Use a rolling pin and a lightly floured work surface to roll the dough out into a 14-inch diameter circle. Roll from the center outward in all directions for a circular shape. Use a more oval shape if you are using a baking sheet in place of a circular pizza pan.
Place the rolled out pizza dough onto the prepared pizza pan. If the edges are larger than the pizza pan, fold them over a bit (towards the pizza) to form a nice thick crust on the edges. Repeat with the other half of the dough on a second pizza pan if making two pizzas.

Assemble and Bake Pizzas

Add pizza sauce, cheese and toppings as desired. Bake pizzas, one at a time, for 7 minutes. You may need to bake an additional 1 – 2 minutes until the crust and cheese are lightly browned. Let pizzas rest for 5 minutes before slicing and serving.

Video

Notes

To make dough by hand (without a stand mixer): Follow the instructions above, stirring the ingredients together instead of mixing with the mixer. Knead the dough using your hands on a lightly floured work surface until it is smooth, stretchy and springs back when you press it with your finger.
To bake pizza without a pizza steel: If you do not have pizza steels or pans, use a large baking sheet and roll the dough in a more oval shape to fit.
To freeze pizza dough: After you finish kneading the dough, you can freeze all or half of the dough. Divide the dough in half and shape each half into a ball. Dust lightly with flour and store in a zip-top bag for up to one month. When you are ready to use the pizza dough, thaw it overnight in the refrigerator. Then place the dough on a lightly floured surface, cover it with a clean kitchen towel, and let it rest for about 2 hours at room temperature before rolling it out.
To refrigerate unbaked pizza dough: After kneading the dough, you can refrigerate it for up to 24 hours before using. Let the dough rest at room temperature for about 2 hours before rolling it out (place it on a lightly floured surface and cover it with a clean kitchen towel while it rests).
Nutrition information is for pizza dough only because sauce, cheese and toppings will vary.

Nutrition

Read Pizza Dough Recipe for the full recipe. Originally posted at Kristine's Kitchen

Pumpkin Pie Spice

Kristine Rosenblatt — Thu, 15 Sep 2022 12:50:10 +0000

Learn how to make your own Pumpkin Pie Spice with just 5 ingredients. Make a batch today to store in your spice drawer. Then use this homemade spice blend in your favorite pumpkin recipes all season long!

Once of the first things I do when September arrives is make a batch of pumpkin pie spice. Filled with warm spice flavors, this simple spice mix is my favorite to have on hand for fall baking. It’s an essential ingredient if you love baking and pumpkin recipes.

You’ll need only five common spices to make this recipe, and you likely have all of them in your kitchen right now. As you whisk the spices together, you’ll be hit with the scent of Pumpkin Pie. That alone is enough to get me in full-on fall baking mode!

You’ll Love Making Your Own Spice Blend

You can adjust the ingredients to your tastes, adding more or less of each spice to suit your preferences.
You won’t have to run to the grocery store if you run out of this seasonal spice blend in the middle of baking. You can mix up this easy recipe in less than 5 minutes! It’s less expensive, too.
As long as the individual spices that you use are fresh, your homemade spice mix should stay fresh for up to a year, stored in an airtight container at room temperature.

You can use this homemade pumpkin pie spice in any recipe that calls for pumpkin pie spice. Try it in Pumpkin Muffins or Pumpkin Breakfast Cookies, and see my suggestions below for more ways to use it.

What is in Pumpkin Pie Spice?

You’ll need these 5 ingredients for this pumpkin pie spice recipe:

Cinnamon
Ginger
Cloves
Allspice
Nutmeg

All are ground spices that you’ll want to stock in your pantry if you enjoy baking. When you combine them together, they make an aromatic spice blend that enhances the flavor of all things pumpkin!

How to Make Pumpkin Pie Spice

This recipe is so simple! To start, combine the ground cinnamon, ginger, cloves, allspice and nutmeg in a small bowl. You’ll find the exact measurements for each of the spices in the recipe card below.

Whisk the spices together until everything is well combined. If there are any lumps of spices, use the back of a spoon to break up the lumps and then whisk again.

That’s it! You’ve made your own pumpkin pie spice, and it’s better than any pre-made spice mix you would buy at the grocery store.

How to Use it

You can substitute this homemade pumpkin pie spice 1:1 in any recipe that calls for pumpkin pie spice. You can also use it in pumpkin recipes that call for a few individual spices. I usually estimate the amount of pumpkin pie spice to use by adding up the amounts of individual spices. Sometimes I’ll add a bit more, to really bring out the warm spice flavors.

Pumpkin spice mix is also delicious in:

Coffee: Stir a bit of pumpkin pie spice, pumpkin puree and maple syrup into strong brewed coffee or espresso and add milk to make a pumpkin spice latte. Or, mix it in with your ground coffee before brewing. I also do this with Gingerbread Spice Mix to make Gingerbread Coffee.
Oatmeal: Sprinkle it over Instant Pot Steel Cut Oats or make Pumpkin Baked Oatmeal.
Whipped Cream: Mix into freshly whipped cream.
Spiced Nuts: Use it in place of the cinnamon in this Candied Pecans recipe.
Use in Place of Cinnamon: Substitute pumpkin pie spice in place of ground cinnamon in recipes for a pumpkin flavor twist.

Storage Instructions

Store your homemade spice mix in an airtight container, such as a small jar with a tight-fitting lid. These small glass jars work perfectly for storing homemade spices and seasonings. You can even reuse an empty glass spice jar from the store – just wash it out well and let it dry. Store your pumpkin spice mix at room temperature and keep it out of the sun – a cupboard or drawer is a good place to store your spices.

Your pumpkin spice will stay fresh for a year or more, depending on the freshness of the individual spices you use. Before mixing the spices together, check the expiration date each of them to make sure that they are fresh.

Use Your Pumpkin Pie Spice in these Recipes

If you like this recipe, you might also enjoy making Homemade Pumpkin Puree and crunchy Roasted Pumpkin Seeds.

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Read Pumpkin Pie Spice for the full recipe. Originally posted at Kristine's Kitchen