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  • Easy Candied Pecans Recipe

    Easy Candied Pecans Recipe

    Learn how to make our easy candied pecans recipe on the stove. It only takes 10 minutes. These are egg-free, gluten-free, and perfect for snacking, salads, and cheeseboards.

    Candied Pecans with a Brown Sugar Coating

    I’ve made this candied pecans recipe so many times, especially during the holiday season! I love these candied pecans for salads, snacks, and cheeseboards. They are perfectly sweet and a little bit salty, plus I add a little cinnamon and orange zest, making them extra delicious.

    If you love candied nuts as much as we do, you may also enjoy these candied pecans made in the oven, calling for egg whites, which makes them light and crispy. I love them, but when I’m in a time crunch, the 5-minute recipe shared below is where I turn.

    Key Ingredients

    • Pecans: I use pecan halves to make this recipe, but you can easily swap the pecans for other nuts like walnuts, hazelnuts, or cashews!
    • Brown Sugar: I love the rich flavor of brown sugar with these candied pecans.
    • Spices: I combine cinnamon, salt, vanilla extract, and a little orange zest for these candied nuts. I also love a pinch of cayenne pepper for some heat, but that is optional.

    Find the full recipe with measurements below.

    How to Make Perfect Candied Pecans

    Tip 1: Troubleshooting with water for the perfect glaze. You’ll combine sugar with spices, vanilla extract, and a little water in a skillet. Heat everything until it looks like a glaze, and then stir in the nuts. Sometimes you might need to add a tiny bit more water, especially if your sugar mixture starts to get thick and grainy before fully coating the nuts. Add a teaspoon or two of water and keep stirring to help the sugar re-dissolve and give you a smooth, even glaze that coats every pecan.

    Adding pecans to brown sugar and spices for candied pecans.

    Tip 2: Knowing when they are done. The most crucial part is knowing when to take candied pecans off the heat. You’ll know they’re ready when the liquid is completely gone and the sugar has formed a shiny coating on the nuts. If they start to look grainy, go back to tip 1 where we suggest adding a teaspoon or two of water to thin the glaze.

    Tip 3: Cool them on a baking sheet. Spread the pecans out into a single layer so they cool and harden evenly. If a few nuts stick together as they cool, gently break them apart once they’ve fully hardened.

    Ways to Use Candied Pecans

    These candied pecans are so simple to make! I add them to salads, desserts, and cheeseboards, and they are also amazing as a standalone snack.

    A few recipes that would benefit from a handful of these sweet and salty nuts are this Apple Salad, this Farro Salad, my favorite Quinoa Salad, and this Warm Apple Cabbage Salad. I also love using candied nuts for this Balsamic Strawberry Salad and these coconut oil Roasted Sweet Potatoes.

    Homemade Candied Pecans

    Easy Candied Pecans

    • PREP
    • COOK
    • TOTAL

    Thanks to a skillet and the stovetop, you can make this easy recipe in under 10 minutes. You can use it with other varieties of nuts, too. We especially love walnuts and cashews. For an oven-based recipe, try these Oven Roasted Candied Pecans.

    Makes 2 cups

    Watch Us Make the Recipe

    You Will Need

    2 cups pecan halves, 6 ounces (170g)

    6 tablespoons brown sugar (75g)

    1 ½ teaspoons ground cinnamon

    ½ teaspoon fine sea salt

    ½ teaspoon vanilla extract

    1 ½ tablespoons water, or more as needed

    2 teaspoons orange zest, optional

    Pinch cayenne pepper, optional

    Directions

      1Prepare baking sheet for cooling: Line a baking sheet with parchment paper or a silicone baking mat.

      2Make the glaze: Add the brown sugar, cinnamon, salt, vanilla, water, orange zest, and cayenne to a medium skillet. Place the skillet over medium heat and cook, stirring often, until the brown sugar melts into a bubbling sauce, about 1 minute.

      3Add the nuts: Stir in the pecans so that the brown sugar sauce coats them. Cook, stirring the entire time, until the pecans look candied and smell nutty, 2 to 3 minutes. As the nuts heat up in the pan, the sauce will slowly coat them and turn shiny. Watch closely as the nuts cook so that they do not burn. If the glaze starts to get thick and grainy before coating the nuts, add a teaspoon or two more water and keep stirring to help the sugar re-dissolve and give you a smooth, even glaze that coats every pecan.

      4Cool them: Transfer the candied pecans to the prepared baking sheet and spread them out in one layer. Allow the pecans to cool down and break them up before serving.

    Adam and Joanne’s Tips

    • Storing: Store cooled candied nuts in an airtight container. They will last at room temperature for 1 week, in the refrigerator for a few weeks, and in the freezer for a month, if not longer.
    • Salt: ½ teaspoon of fine sea salt makes these taste salty-sweet. If you’d prefer to not taste the salt, reduce to ¼ teaspoon of salt.
    • Pecans too sticky: If your nuts are still sticky after cooling, heat your oven to 325°F (162°C) and bake for 5 to 10 minutes to help harden the candy coating.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/4 cup
    /
    Calories
    176
    /
    Total Fat
    15.4g
    /
    Saturated Fat
    1.3g
    /
    Cholesterol
    0mg
    /
    Sodium
    147.4mg
    /
    Carbohydrate
    10.1g
    /
    Dietary Fiber
    2.4g
    /
    Total Sugars
    7.5g
    /
    Protein
    2g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Baked Red Pepper Chicken Breast Recipe

    Baked Red Pepper Chicken Breast Recipe

    Our family loves this baked chicken breast with roasted red peppers and basil, all gently cooked in a citrus broth.

    Baked Red Pepper Chicken Breast

    A pantry staple in our home is always a jar of roasted red peppers. They’re so versatile, colorful, and packed with flavor, making them perfect for everything from salads and sandwiches to dips and casseroles. In fact, one of those jars inspired the creation of this recipe. Their bright red color makes the dish truly pop!

    Beyond the peppers, we add fresh basil, orange juice, lemon juice, and garlic. This casserole comes together in minutes and is fantastic served with cilantro lime rice, cooked quinoa, or mashed cauliflower, all of which are great for soaking up the delicious cooking liquid.

    Key Ingredients

    • Chicken Breasts: I use skinless, boneless chicken breasts in this recipe. They work perfectly, staying incredibly juicy because they gently simmer in the citrus broth, almost like poached chicken.
    • Roasted Red Peppers: For convenience, jarred roasted red peppers are a great option. However, if you’re feeling ambitious, you can certainly roast your own (we show you how in our roasted red pepper hummus recipe!).
    • Garlic: We only need one clove, but it perfumes the citrus broth nicely.
    • Orange and Lemon Juice: If you can, use freshly squeezed orange and lemon juice. They will be less sweet.
    • Basil: I love the pop of red from the peppers and the pop of green from fresh basil. It also perfumes the citrus broth, making this a super summery chicken dish. I love it.
    • Butter: This recipe is really light on its feet (and totally works as a high-protein chicken recipe, by the way!). A small amount of butter adds just enough fat to give the citrus broth a wonderfully silky texture. It truly transforms the broth without making the dish heavy.

    Find the full recipe with measurements below.

    How to Make Baked Chicken with Roasted Red Peppers

    Initially, I referred to this as a chicken casserole since we’re using a casserole dish, but I realized that might be confusing, as casseroles are typically heartier than this light and summery dish.

    Assembling the casserole dish to bake chicken breast

    Whatever we call it, you’ll line up sliced chicken breasts, alternating them with roasted red peppers and basil, then pour over your citrus broth and bake. You can see how in our photo above. So easy, and that liquid you see around the chicken is pure gold! Don’t leave it behind. It’s great over rice or just slurped with a spoon.

    Baked Red Pepper Chicken Breast

    Baked Red Pepper Chicken Breast

    • PREP
    • COOK
    • TOTAL

    Our family is always on the hunt for new and interesting ways to cook chicken breasts, and this baked chicken with roasted red peppers, basil, and citrus is a perfect fit. The chicken slowly braises in a mixture of orange and lemon juice, which keeps it nice and juicy, preventing it from drying out. The cooking liquid is also quite delicious spooned over the chicken for serving. I especially love this over rice, like our cilantro lime rice.

    4 Servings

    You Will Need

    1 ½ pounds boneless, skinless chicken breasts

    1 (12oz) jar roasted red peppers

    1 garlic clove, minced

    1/2 cup (120ml) orange juice, freshly squeezed is best

    1/4 cup (60ml) fresh lemon juice

    1 bunch fresh basil, leaves picked off the stems

    2 tablespoons butter

    Salt and fresh ground black pepper

    Directions

      1Prepare oven and baking dish: Preheat the oven to 350°F (177°C) and set aside a 2-quart baking dish.

      2Prepare the chicken: Slice each chicken breast, on an angle, into 1-inch slices and season all over with salt and pepper.

      3Prepare the peppers: Open the jar of roasted red peppers, drain the liquid, and then cut the peppers into smaller chunks, similar in size to basil leaves.

      4Assemble the casserole: Scatter minced garlic in the bottom of the baking dish. Pour half of the orange juice and half of the lemon juice mixture over the garlic.

      5Starting in one corner of the baking dish, alternate chicken slices with pieces of roasted red pepper and basil leaves, then pour the remaining orange and lemon juice over the chicken. Cut the butter into small squares, then scatter them over the chicken.

      6Bake the casserole: Bake the chicken until a thermometer inserted into the chicken reads 165°F, 20 to 30 minutes.

      7Serve the chicken over mashed potatoes, with rice, or vegetables. There will be lots of extra cooking liquid to spoon over the chicken.

    Adam and Joanne’s Tips

    • Roasted peppers: One 12-ounce jar of roasted red peppers usually contains 1 very large or 2 medium peppers. To learn how to roast them yourself, refer to our roasted red pepper hummus recipe for tips.
    • Nutrition facts provided are estimates.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe
    /
    Calories
    286
    /
    Total Fat
    10.5g
    /
    Saturated Fat
    4.6g
    /
    Cholesterol
    139.4mg
    /
    Sodium
    370.3mg
    /
    Carbohydrate
    6.9g
    /
    Dietary Fiber
    1g
    /
    Total Sugars
    4.6g
    /
    Protein
    39.2g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Easy Beer Brats Recipe

    Easy Beer Brats Recipe

    author byline

    This is our favorite beer brats recipe! Perfectly browned and juicy bratwurst sausages simmered in a rich, flavorful beer and onion gravy, all done on the stove.

    Beer Brats

    If there’s one dish that’s guaranteed to make Adam smile, it’s these beer brats! The method is simple, but it’s perfected with a few clever tricks from Chef Richard, who makes the best beer brats ever (I’m absolutely convinced on this one!).

    The magic of this recipe comes down to two things: the beer you choose (yes, you can choose incorrectly, so check my tips!) and making sure you slowly brown your sausages to build incredible flavor before simmering them in our delicious onion beer gravy. By the way, if you love the pork and onion combination, we also have this pork tenderloin with peppers!

    Key Ingredients

    • Bratwurst: These German-style sausages are typically made with pork and seasoned with milder spices, such as marjoram, coriander, nutmeg, and pepper. Known affectionately as “brats” across the US, their mild flavor makes them perfect for a variety of dishes. For this recipe, we will brown them on the outside and then simmer in beer. Thanks to the fat added to the sausages and the moist cooking environment, they remain incredibly juicy inside. If you can’t find bratwurst, try mild Italian sausage instead.
    • Beer: For the best flavor, use a malty lager or pale lager. Nothing hoppy, as it will make the onion gravy bitter. A standard American lager like Budweiser works in a pinch, but we prefer to steer clear of light beers for this one (they won’t have enough flavor).
    • Onions and Peppers: We love sweet onions (think Walla Walla or Vidalia) and red bell peppers, but yellow onions or other peppers are just fine (or you can leave the peppers out if that’s more your style).
    • Buns: Look for something soft and not too big (you don’t want it to dwarf the sausage). I love a simple hoagie-style roll, brioche-style buns, or a good-quality potato roll.
    • Extras: Some people love a grainy mustard with beer brats and I’ll never turn down a side of sauerkraut! Here’s our quick fresh sauerkraut (not fermented, but delicious) as well as our fermented sauerkraut!

    Find the full recipe with measurements below.

    How to Make Beer Brats

    Tip 1: Brown the sausages. Use medium heat to brown your sausages (don’t sear them on high heat). Our goal is to slowly develop a rich, golden-brown crust before simmering them with the beer.

    Bratwurst simmered in beer

    Tip 2: Reduce your gravy. The gravy simmers for 10 to 15 minutes, which means it will reduce by about half. This is why we are so specific with the best beer to use. If you were to use a hoppy or bitter beer, you would be reducing and intensifying that flavor when you simmer, making your gravy bitter.

    More Sausage Recipes

    Beer Brats

    Easy Beer Brats

    • PREP
    • COOK
    • TOTAL

    We start by browning the bratwursts in a skillet on the stove, then finish them by simmering in beer with onions and peppers. I much prefer this method to the common “simmer then grill” approach. It truly keeps the sausages juicier, and you lose far less fat from the middles of the brats.

    5 Servings

    You Will Need

    1 pound (450g) bratwurst, usually 5 links

    1 medium sweet onion, sliced 1/8-inch thick

    1 red bell pepper, sliced 1/8-inch thick

    12 ounces malty lager or pale lager, 1 can or bottle

    1 tablespoon avocado oil

    Salt and fresh ground black pepper

    5 to 6 hot dog or sausage bread rolls, split and toasted

    Optional: ketchup, spicy brown or yellow mustard and sauerkraut on the side

    Directions

      1Brown bratwursts: Heat a cast iron pan over medium heat for a few minutes, and then add the olive oil. Lay the bratwurst links in the pan and cook slowly. You want to brown the sausages but not sear them. Brown them on one side, then flip over and brown the other side.

      2Once both sides are brown, transfer the sausages to a plate.

      3Cook onions and peppers: Add the sliced onions and peppers to the same pan, still over medium heat. Cook, stirring occasionally, for 5 to 7 minutes until they are softened and begin to pick up a little golden color from the pan.

      4Simmer the brats in beer: Nestle the browned bratwurst back into the pan amongst the onions and peppers. Pour in the beer and bring the mixture to a gentle simmer. Continue cooking at a simmer, adjusting the heat as necessary, for about 10 to 15 minutes or until the liquid has reduced by about half, forming a rich, flavorful gravy. If any foam develops during simmering, simply spoon it off.

      5Check the seasoning of the gravy and adjust with salt and pepper as needed.

      6Serve: Serve beer brats in the buns topped with peppers and onions and any extra condiments you like. Spoon a little gravy over the top and enjoy!

    Adam and Joanne’s Tips

    • Make ahead: Make this recipe as written, but hold off on toasting your buns. Store the brats in the beer gravy (with onions and peppers) in an airtight container in the fridge. Keep them this way for up to 3 days. Reheat in the same skillet (either on the stove or on your grill), toast your buns, and serve!
    • Best pan to use: We recommend a well-seasoned cast iron pan or an enamel-coated, heavy skillet. If your cast iron is not well seasoned, it can affect the flavor of the beer.
    • Best beer: For the best flavor, use a malty lager. Nothing hoppy, as it will make the onion gravy bitter. A standard American lager like Budweiser is fine, but we prefer to steer clear of light beers for this one (they won’t have enough flavor).
    • Do I really need the oil? You may not need the oil for browning the sausages. It depends on how fatty your sausages are. Some leaner sausages need a little oil to get started in the pan.
    • Seasoning to taste: We rarely need to add much salt or pepper to the beer gravy. I typically add a small pinch and a few twists of my pepper grinder.
    • The nutritional information provided are estimates. We did not include the buns or optional ingredients.

    Nutrition Per Serving
    Serving Size
    1/5 of the recipe (assumed 5 links and buns)
    /
    Calories
    476
    /
    Total Fat
    23.8g
    /
    Saturated Fat
    5.9g
    /
    Cholesterol
    89.1mg
    /
    Sodium
    739mg
    /
    Carbohydrate
    34.1g
    /
    Dietary Fiber
    4.5g
    /
    Total Sugars
    7.6g
    /
    Protein
    26g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Perfect Ricotta Gnocchi Recipe

    Perfect Ricotta Gnocchi Recipe

    I can’t stop making this ricotta gnocchi recipe! The moment you realize how easy and delicious they are, I don’t think you will be able to stop, either!

    Ricotta Gnocchi

    Making ricotta gnocchi for the first time made me feel like a total rockstar! It’s one of those recipes that seems almost too easy. It’s genuinely so simple, not to mention it turns out just as well as our beloved potato gnocchi recipe!

    Ricotta makes the dumplings unbelievably light, fluffy, and almost cloud-like! About 20 minutes stand between you and delicious homemade gnocchi. You’ll make our simple dough, roll it into ropes, and quickly cut it into little squares. Then, you only need 5 minutes to cook them!

    Key Ingredients

    • Flour: You can use either all-purpose or “00” flour. Many traditional Italian recipes call for “00” flour, but don’t stress if you don’t have it. All-purpose works perfectly well. If you buy “00” flour and have some leftover, I also use it to make homemade pasta and pizza dough.
    • Ricotta: This is the star of our recipe, so use the highest quality you can find. Whole milk is a must for this one, and we want it to be thick. If your ricotta seems watery, add it to a fine mesh strainer and let it sit for 10 minutes to drain any excess water.
    • Egg: One egg helps our dough come together, adds a bit of fat, and keeps it light and fluffy.
    • Parmesan: For the best flavor, use Parmigiano-Reggiano and finely grate it yourself. Pre-grated cheese doesn’t melt as well and won’t be as fine.
    • Lemon: This is optional, but I love adding a little finely grated lemon zest to my ricotta gnocchi dough. If you aren’t into it or don’t have a lemon, don’t worry, the gnocchi will still be excellent without it. As a substitute, you can add finely chopped fresh herbs (like basil, dill, or parsley).

    Find the full recipe with measurements below.

    How to Make Ricotta Gnocchi

    Tip 1: Make the dumplings. Stir the dough ingredients together with a spoon, shape into a rectangle, and cut into 4 equal(ish) pieces. Then, use your childhood play dough skills and roll them into ropes. From there, cut into little squares. At this point, you can cook them or freeze them (freezing tips are below).

    Making ricotta gnocchi dough
    Cutting gnocchi dough into dumplings

    Tip 2: Cook the dumplings. My favorite way to cook ricotta gnocchi is to boil them in salted water (just like homemade pasta). It only takes 2 to 3 minutes. Then, toss them into a skillet with melted butter to get them a little crispy around the edges.

    Boiling gnocchi dumplings in salted water
    Cooking gnocchi dumplings in melted butter

    Tip 3: Freeze for later. Place a baking sheet lined with parchment paper with the uncooked gnocchi into the freezer and freeze for 1 hour or until the individual pieces are hard. Transfer the semi-frozen gnocchi to airtight freezer-friendly bags. Then, keep in the freezer for up to 3 months.

    When you are ready to cook, remove it from the freezer and cook it from frozen using the directions above.

    Storing gnocchi in freezer.

    Servings Suggestions

    You can serve these with some extra cheese or toss them in your favorite sauce. My favorites are my quick marinara, slightly more decadent red pasta sauce, and basil pesto.

    This is lovely all by itself, but you can always round out your meal with something on the side. We especially love a fresh salad, like this Italian chopped salad, fresh greens tossed with balsamic vinaigrette, or Caprese salad. For something warm, try sautéed spinach or a slice of roasted garlic bread.

    More Pasta Recipes

    Ricotta Gnocchi

    Perfect Ricotta Gnocchi

    • PREP
    • COOK
    • TOTAL

    The dough comes together in under twenty minutes, allowing you to cook it immediately or freeze for later. Serve the gnocchi plain with olive oil, parmesan cheese, and herbs, or elevate it with a buttery crust and light marinara sauce. Follow the instructions below for making the dough, cooking, and freezing.

    Makes 4 servings

    You Will Need

    3/4 cup (98g) all-purpose flour, plus more for baking sheet and workbench

    1 ounce (28g) Parmigiano-Reggiano cheese, finely grated, about 1/3 cup, plus more for serving

    2 teaspoons finely grated lemon zest

    1 cup (250g) whole milk ricotta cheese

    1 large egg

    Salt for cooking

    2 tablespoons butter, optional for cooking

    2 cups warmed marinara sauce, optional for serving

    Directions

      1Line a baking sheet with parchment paper and dust with 1 to 2 tablespoons of flour.

      2Make gnocchi dough: Mix 3/4 cup of flour, 1 ounce of finely grated parmesan cheese, and 2 teaspoons finely grated lemon zest in a large bowl until well blended.

      3Make a well in the center of the flour mixture, and then add 1 cup of ricotta cheese and 1 egg. Using a wooden spoon, stir until the dough comes together. The dough should come together within 20 to 30 strokes of your spoon. Be careful not to overwork the dough to keep the gnocchi light when cooked.

      4Cut the gnocchi: Transfer the dough to a well-floured work bench and pat it together. Shape into a rectangle, then cut into 4 even pieces. If the dough is tacky, add a little more flour.

      5Gently roll each piece into a 12-inch long rope about 3/4-inch thick, adding more flour as necessary to prevent sticking.

      6Cut the ropes into 3/4-inch pieces, then transfer to the prepared baking sheet with flour. Shimmy the baking sheet so that the flour lightly coats each piece. Cook gnocchi or freeze for later (see freezing tips below).How to Make Ricotta Gnocchi

      7Cook gnocchi: Bring a pot of salted water to a boil. Add gnocchi and cook for 2 to 3 minutes or until the gnocchi starts to float to the top. As they finish cooking, use a slotted spoon to remove from the water.

      8If serving with butter and marinara sauce, while the gnocchi cook, melt 2 tablespoons of butter in a wide skillet over medium heat. When the butter is bubbling, add the cooked gnocchi. Cook, shaking the pan occasionally, until the gnocchi has browned on all sides, about 3 minutes. Toss with warmed marinara sauce and serve topped with parmesan cheese.

    Adam and Joanne’s Tips

    • This recipe has been inspired by Michael Symon.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe
    /
    Calories
    357
    /
    Total Fat
    19g
    /
    Saturated Fat
    11g
    /
    Cholesterol
    102mg
    /
    Sodium
    218mg
    /
    Carbohydrate
    30g
    /
    Dietary Fiber
    3g
    /
    Total Sugars
    7g
    /
    Protein
    16g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Easy Italian Wedding Soup Recipe

    Easy Italian Wedding Soup Recipe

    This Italian wedding soup recipe has homemade meatballs, tender greens, and pasta in the most perfect, comforting, savory broth.

    Homemade Italian wedding soup with meatballs

    Every time I make this Italian wedding soup, I fall in love with it all over again. The meatballs are perfectly tender and juicy on the inside, and the broth is incredibly flavorful.

    Making this soup is simpler than you’d think and absolutely worth the effort for one of the tastiest bowls of soup I’ve had in a while! For more like this, you may enjoy our turkey meatball soup with orzo.

    Key Ingredients

    • Ground Meat: You can use your favorite ground meat, such as beef, turkey, pork, or chicken. I love combining ground pork and turkey for the meatballs. The pork makes them really juicy, and the turkey keeps them light.
    • Meatball Mixture: These Italian wedding soup meatballs require ingredients similar to those used in our Italian Meatballs. You will need breadcrumbs, milk (dairy or non-dairy), and an egg to keep them moist in the middle. Then, you’ll stir in Parmesan cheese, oregano, salt, and pepper to add lots of delicious flavor.
    • Pasta: Any small pasta shape works, although we prefer to use Acini di Pepe if available. Orzo or pearl couscous are great substitutes.
    • Veggies: I love a base of vegetables in this wedding soup, so I add onion, carrot, celery, garlic, and fresh spinach leaves to the broth. As a substitute for spinach, consider kale or escarole.
    • Broth: I use chicken stock for this soup, but a rich vegetable broth would be lovely. I love homemade chicken stock, bone broth, or this vegetable broth.
    • Fresh Herbs: Right before serving, I love stirring fresh green herbs in the soup and especially enjoy fresh parsley and dill.

    Find the full recipe with measurements below.

    How to Make the Best Italian Wedding Soup

    Tip 1: Making the meatballs. These meatballs are incredibly easy to prepare. Mix everything until blended and then form into small meatballs. I use a small cookie scoop to portion them out, then roll them with damp hands until smooth.

    Italian Wedding Soup Meatball ingredients in a bowl

    Tip 2: Brown the meatballs in the soup pot. To add lots of flavor to your soup’s broth, brown your meatballs in oil directly in the soup pot you plan to use for making your soup. As they brown, they will leave little bits of stuck meat and spices on the bottom of the pot. Scraping up those tasty browned bits from the bottom adds incredible flavor to the broth. Trust me, you don’t want to miss that extra flavor!

    Browning meatballs for Italian wedding soup

    Tip 3: Finishing the soup. When the meatballs are browned on all sides, transfer them to a plate and continue making the soup. You’ll sauté the veggies first, add stock, simmer, and then finish with the pasta, browned meatballs, and spinach. It all goes quickly! Before serving, stir in a handful of fresh herbs, and then enjoy!

    Making Italian wedding soup from scratch

    More Italian-Inspired Soups

    Homemade Italian Wedding Soup

    Easy Italian Wedding Soup

    • PREP
    • COOK
    • TOTAL

    Our Italian wedding soup combines homemade meatballs, spinach, and a rich, savory broth. The type of ground meat you use is up to you. Ground beef, pork, turkey, and chicken all work well. When we make this recipe, we love to combine ground pork and ground turkey. The pork makes the meatballs super juicy and rich, and the turkey keeps them light.

    6 Servings

    Watch Us Make the Recipe

    You Will Need

    For the Meatballs

    1 pound ground beef, pork, chicken, turkey, or a combination; we prefer a 50-50 blend of pork and turkey (450g)

    1/2 cup panko breadcrumbs or homemade breadcrumbs (35g)

    1/2 cup milk, dairy or non-dairy (118ml)

    1 large egg

    1/4 cup (14g) finely grated Parmigiano-Reggiano cheese, 1/2 ounce

    1/2 teaspoon dried oregano

    3/4 teaspoon fine sea salt

    1/2 teaspoon fresh ground black pepper


    For the Soup

    2 tablespoons olive oil or avocado oil

    1/2 medium onion, chopped

    2 medium carrots, thinly sliced

    2 celery ribs, finely diced

    2 garlic cloves, minced, 2 teaspoons

    1 bay leaf

    8 cups chicken stock (1.8L)

    1/2 cup small pasta like Acini di Pepe, orzo, or pearl couscous (113g)

    4 cups baby spinach, substitute kale or escarole (113g)

    1/2 cup fresh parsley, chopped

    Handful of fresh dill, optional

    Directions

    • Prepare the Meatballs

      • 1Stir breadcrumbs and milk in a large bowl and let sit for 5 minutes. Add the egg, parmesan cheese, oregano, salt, and pepper. Stir until well blended.

      2Add the ground meat, and use a fork or your fingers to gently mix everything until combined. Try not to overmix for the most tender meatballs.

      3Wet your hands and form the mixture into ½-inch balls (about 2 teaspoons). You should get about 35 meatballs. A small cookie scoop is useful here (see our video).

      4Heat 2 tablespoons of oil in the bottom of a large soup pot or Dutch oven over medium heat. Place the meatballs into the hot oil and cook until browned on all sides, about 10 minutes. Depending on the shape or size of the pot, you may need to do this in two batches. Transfer the browned meatballs to a plate.

    • Make the Soup

      • 1Check the bottom of the pot used to brown the meatballs. If there is a lot of oil/fat left, remove most of it. Place the pot back over medium heat, and then add the onions, carrots, and celery. Cook, stirring every few minutes, until the vegetables begin to soften, 5 to 6 minutes.

      2Stir in the garlic and bay leaf. Cook, stirring the garlic around the pan, for about 1 minute.

      3Pour in the stock and bring to a low simmer. Use a spoon to scrape up any browned bits stuck to the bottom of the pot. Taste the soup, then adjust the seasoning with salt and pepper. You may need 1/2 or more teaspoons of salt, depending on the stock used.

      4Simmer the soup for 20 minutes, then add the pasta and browned meatballs. Simmer for another 10 to 15 minutes or until the pasta is cooked.

      5Stir in the spinach and cook until wilted, about 2 minutes. Serve.

    Adam and Joanne’s Tips

    • Storing: This soup can be stored in an airtight container for 3 to 4 days or frozen for up to 3 months. If you plan to freeze the soup as a make-ahead meal, leave out the pasta, as it can become mushy when thawed and reheated. When reheating, add dry pasta and cook fresh.
    • Dairy-free meatballs: Substitute the milk for unsweetened dairy-free milk and the cheese for 2 tablespoons of nutritional yeast.
    • Gluten-free meatballs: Substitute the bread crumbs for crushed gluten-free cereal or crackers
    • The nutrition facts provided below are estimates. We included 8 ounces of turkey and 8 ounces of pork for the meatballs.

    Nutrition Per Serving
    Serving Size
    1 of 6 servings
    /
    Calories
    372
    /
    Total Fat
    16g
    /
    Saturated Fat
    5.5g
    /
    Choletserol
    90mg
    /
    Sodium
    625.3mg
    /
    Carbohydrate
    31.2g
    /
    Dietary Fiber
    3g
    /
    Total Sugars
    4.5g
    /
    Protein
    27.3g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Lemon Dill Baked Salmon Recipe

    Lemon Dill Baked Salmon Recipe

    This lemon dill salmon recipe is my family’s favorite way to cook salmon. Thanks to our easy baking method, the fish stays moist, flaky, and melts in your mouth.

    Lemon Dill Baked Salmon

    My mom makes the best baked salmon! Her secret is adding some liquid to the baking dish and covering it. This gently poaches the fish in the oven (you could even call it oven poached salmon).

    This lemon dill recipe uses her foolproof method, and I’m so excited for you to try it! This salmon is especially delicious served with our creamy dill sauce.

    Key Ingredients

    • Salmon: Any salmon fillet will work for this recipe. However, I especially love those with a higher fat content, like sockeye, king, and coho. When baked, these types of salmon stay soft and moist.
    • Lemon: My mom always places a slice of lemon underneath her fillets, and I do the same. It adds a lovely lemon aroma and flavor to the dish.
    • Dill: Dill and salmon are such a classic pairing. I use fresh dill whenever possible, but you can substitute dried. I’ve shared tips for this below the recipe.
    • White wine: My mom sticks with water (which is totally fine), but I love adding a little extra flavor with dry white wine. Use something light and dry, like sauvignon blanc, pinot grigio, or unoaked chardonnay. I also use white wine for this skillet poached salmon.

    Find the full recipe with measurements below.

    How to Make Lemon Dill Baked Salmon

    Tip 1: Place salmon on a layer of fresh dill and lemon slices. Season your fillets with olive oil, salt, and pepper, then place the fillets down on top of the lemon and dill. You can leave the skin on for this recipe (it acts as an extra barrier, protecting the fish from overcooking).

    Placing salmon on top of lemon slices, fresh dill, and add a little liquid.

    Tip 2: Pour wine or water into the baking dish and cover with foil. Bake the salmon in a 325°F oven until it flakes easily with a fork. For 1-inch fillets, expect 10 to 15 minutes. The steamy environment from our poaching liquid keeps the fish super moist in the middle.

    Serving Suggestions

    This recipe is incredibly versatile and pairs well with a variety of side dishes. For a sauce, we highly recommend this dill sauce for salmon (it’s so good!). Then, for sides, I love serving it with cauliflower rice. Adam prefers classic mashed potatoes, while my son enjoys simple buttered noodles.

    Veggies are always a great idea! Try roasted asparagus with a touch of garlic, sautéed zucchini, or my quick and easy sautéed cabbage.

    If you’re looking for a salad, the recipe works wonderfully with a Caesar salad, this lemon orzo pasta salad, or a simple green salad with balsamic vinaigrette. Finally, salmon and cucumber is a classic pairing. Try our tangy cucumber salad or this avocado salad with cucumber.

    More Salmon Recipes

    Baked Salmon with Lemon and Dill

    Lemon Dill Baked Salmon

    • PREP
    • COOK
    • TOTAL

    The trick to perfectly baked salmon is gently baking it in a bit of liquid, like wine, stock, or water. Cover the dish and bake until just cooked through. You can call this recipe oven poached salmon. It’s practically foolproof. If your salmon is thick, expect the cooking time to be a few minutes longer than what we share below.

    4 Servings

    Watch Us Make the Recipe

    You Will Need

    1 ½ pounds salmon fillets, 1-inch thick, preferably wild-caught

    1 tablespoon olive oil

    Salt and fresh ground black pepper

    1 lemon, cut into slices

    4 sprigs of fresh dill, plus more for serving

    1/2 cup dry white wine or water

    Directions

      1Preheat the oven to 325°F (162°C). Set aside a baking dish large enough to fit the fillets in one layer.

      2Lightly oil and season both sides of the fish with salt and pepper. (Optionally, cut the salmon into four 6-ounce fillets.)

      3Arrange lemon slices and dill on the bottom of the baking dish, then place the salmon skin-side down on top.

      4Add wine to the baking dish, and then cover with aluminum foil.

      5Bake until the fish flakes easily with a fork, 15 to 20 minutes, depending on the thickness of your fillets (thicker fillets may require longer). Check after 10 minutes to see its progress. The best way to prevent overcooking is to check the temperature of the salmon using an internal thermometer. The thickest part of the salmon should read 125°F.

      6Take the salmon out of the oven, untuck the foil to cover the dish loosely, and set aside on the counter for 5 minutes. The fish will continue to cook during this time.

      7Serve scattered with chopped fresh dill on top.

    Adam and Joanne’s Tips

    • Dried dill: Use 1 tablespoon dried dill. Add half of the lemon slices at the bottom of the dish, and sprinkle the rest over the top of the salmon.
    • Wine: Use a light, dry wine like sauvignon blanc, pinot grigio, or unoaked chardonnay. Or substitute water.
    • White stuff on cooked salmon: The white stuff around cooked salmon is called albumin. It’s perfectly fine to eat, but since it isn’t the prettiest thing to look at, I quickly scrape it away and spoon a bit of the cooking liquid from the bottom of the dish on top.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    6 ounces
    /
    Calories
    300
    /
    Protein
    37 g
    /
    Carbohydrate
    1 g
    /
    Dietary Fiber
    0 g
    /
    Total Sugars
    0 g
    /
    Total Fat
    13 g
    /
    Saturated Fat
    2 g
    /
    Cholesterol
    91 mg


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Layered Mexican Casserole with Chicken and Cauliflower Rice

    Layered Mexican Casserole with Chicken and Cauliflower Rice

    Layered Mexican Casserole has Green Chile Enchilada Sauce, sour cream, green chiles, chicken, cauliflower rice, and cheese. And everyone who loves those Mexican flavors will love them in this cheesy creamy casserole!

    PIN the Layered Mexican Casserole to make it later!

    Layered Mexican Casserole with Chicken and Cauliflower Rice finished casserole in baking dish

    Layered Mexican Casserole with Chicken and Cauliflower Rice is a recipe that would be a winner for a Cinco de Mayo dinner! We loved this low-carb and gluten-free casserole when we tested the recipe. And the recipe was inspired by a comment on an old favorite casserole complaining that the recipe wasn’t low in carbs!

    That comment got me wondering about what I could come up with for a low-carb version of a layered Mexican casserole with chicken. And this recipe is the happy result of a few experiments with Kara to create this recipe that we thought was amazing! I hope you try it soon.

    What ingredients do you need for this recipe?

    (This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredients.)

    How did we make the Layered Mexican Casserole low in carbs?

    This Mexican chicken casserole recipe has a layer with Green Chile Enchilada sauce reduced on the stove and combined with green chiles, sour cream, diced chicken, and sliced green onions. The other layer has a cauliflower rice mixture that also has onions, cumin, and green bell pepper. And of course, all the layers have cheese. I promise this recipe will be a hit with all the Mexican food fans who are watching their carbs!

    Why I use Hatch Green Chile Enchilada Sauce for the Layered Mexican Casserole:

    I’m a long-time fan of Hatch Green Chile Enchilada Sauce (affiliate link), a delicious canned green enchilada sauce that’s gluten-free. Even though the ingredient list has tiny amounts of sugar and cornstarch, the sauce adds only 3.5 carbs per serving to this recipe. And this sauce is so flavorful and convenient that for me it’s a product worth using. If you find other canned Green Chile Enchilada Sauce that’s also low in sugar, by all means use the sauce you prefer!

    How low in carbs is this Layered Mexican Casserole?

    This tasty casserole has only 10.6 net carbs in a serving, with 18 grams of protein!

    Want more low-carb Mexican Food?

    Check out Keto Mexican Food Dinners for more tasty Mexican dishes that are low in carbs!

    Layered Mexican Casserole with Chicken and Cauliflower Rice process shots collage

    How to make Layered Mexican Casserole:

    (This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

    1. Preheat oven to 375 F/190C. Spray a casserole dish with non-stick spray.
    2. Take frozen cauliflower rice out of the freezer.
    3. Put Green Chile Enchilada Sauce  in a small saucepan and simmer until it’s reduced to one cup.
    4. Dice onion and green bell pepper and slice green onions, and cut chicken into small dice. 
    5. Heat olive oil in a big frying pan, add onion and green pepper and cook until they’re starting to brown. Add ground cumin and cook a few minutes more.
    6. Add frozen cauliflower rice and cook over high heat until rice is hot and some steam has evaporated, about 4 minutes.
    7. When Green Chile Enchilada Sauce is reduced to one cup, put it in a medium-sized bowl and stir in diced green chiles. Taste to see if you want some Green Tabasco Sauce.)
    8. When the mixture is still warm but not hot, stir in the sour cream, diced chiles, and green onions.
    9. Make a layer in the casserole dish with half the cauliflower rice mixture.
    10. Add half the chicken/sour cream mixture by spoonfuls, and spread it over the cauliflower rice.
    11. Add half the grated cheese over the chicken mixture.
    12. Make another layer each of cauliflower rice mixture, chicken mixture, and grated cheese.
    13. Bake uncovered about 30-35 minutes. 
    14. Let the Layered Mexican Casserole stand 5-10 minutes before cutting, and then serve!

    Make it a Low-Carb Meal:

    I’d love this Mexican Casserole served with any of these side dishes for a low-carb meal:

    Layered Mexican Casserole with Chicken and Cauliflower Rice shown in baking dish

    Weekend Food Prep:

    This Layered Mexican Casserole recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

    Ingredients

    • 3 cups frozen cauliflower rice (see notes)
    • one 15 oz. can Hatch Green Chile Enchilada Sauce
    • 1 medium onion
    • 1 green bell pepper
    • 1 T olive oil
    • 1 T ground cumin (see notes)
    • one 4 oz. can diced green chiles (see notes)
    • 1 T Green Tabasco Sauce (optional)
    • 3/4 cup sour cream
    • 2 cups diced cooked chicken
    • 1/4 cup sliced green onion
    • 2 cups grated Mexican Cheese Blend

    Instructions

    1. Preheat oven to 375 F/190C. Spray a 9″ x 12″ x 3″ casserole dish with non-stick spray. (You need a dish close to that size to hold this recipe.)
    2. Take frozen cauliflower rice out of the freezer and let it start to thaw on the counter.
    3. Put Hatch Green Chile Enchilada Sauce (or sauce of your choice) in a small saucepan and simmer until it’s reduced to one cup.
    4. Dice onion and green bell pepper and slice green onions.
    5. Cut chicken into small dice. (We used cooked rotisserie chicken from Costco, which made it easy.)
    6. Heat olive oil in a frying pan big enough to hold the cauliflower rice, add onion and green pepper and cook until they’re barely starting to brown, about 5 minutes.
    7. Add ground cumin and cook a few minutes more.
    8. Then add frozen cauliflower rice and cook over high heat until rice is hot and liquid has evaporated, about 4 minutes.
    9. When Green Chile Enchilada Sauce has reduced to one cup, put it in a bowl that’s big enough to hold the chicken, and stir in diced green chiles. (Taste to see if you want the optional Green Tabasco Sauce.)
    10. When the mixture is still warm but no longer hot, stir in the sour cream, diced chiles, and green onions.
    11. Make a layer in the bottom of the casserole dish with half the cauliflower rice mixture.
    12. Add half the chicken/sour cream mixture by spoonfuls, and spread over the cauliflower rice.
    13. Add half the grated cheese over the chicken mixture.
    14. Make another layer each of cauliflower rice mixture, chicken mixture, and grated cheese.
    15. Bake uncovered 30-35 minutes, or until casserole is bubbling hot and the top is nicely browned. 
    16. Let the Layered Mexican Casserole stand 5-10 minutes before cutting, and serve!

    Notes

    We made this Layered Mexican Casserole with 3 cups cauliflower rice, but if you’d like a thicker cauliflower rice layer you can use a bit more.

    If you’re not a huge cumin fan, you might want a bit less cumin.

    The diced green chiles are mild Anaheim chiles, not Jalapenos!

    Nutrition Information

    Yield

    8

    Serving Size

    1

    Amount Per Serving

    Calories 285Total Fat 19gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 8gCholesterol 71mgSodium 257mgCarbohydrates 13gFiber 2.4gSugar 7gProtein 18g

    Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

    Did you make this recipe?

    Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

    Layered Mexican Casserole with Chicken and Cauliflower Rice thumbnail square image of finished casserole in baking dish

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    This recipe for a layered Mexican casserole uses a Green Chile Enchilada Sauce that does have teeny-tiny amounts of cornstarch and sugar. But those amounts are so low that this recipe should be low enough in net carbs for most low-carb diets. I’m not tagging it as Keto, although it wouldn’t be bad for a one-dish meal. For the original South Beach Diet it would be recommended to use low-fat dairy products.

    Find More Recipes Like This One:
    Use Casserole Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

    Historical Notes for this Recipe:
    Layered Mexican Casserole was created in 2021 as a lower-carb version of a favorite Mexican Chicken Casserole from the past! It was last updated with more information in 2026.

    Pinterest image of Layered Mexican Casserole with Chicken and Cauliflower Rice

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.



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  • Easy Braised Fennel Recipe

    Easy Braised Fennel Recipe

    This braised fennel recipe is a delicious side dish for chicken, fish, or seafood. It has become one of my favorite ways to cook fennel.

    Braised Fennel

    Fennel is so underrated. It’s naturally sweet with a light licorice flavor. In this fennel recipe, we lean into that flavor and add fresh orange, which brightens and balances everything. It’s simple, but so good.

    If fennel feels intimidating, don’t worry. Once you’ve cooked it, you’ll see how versatile it is. This is a great place to start if you’ve never made it before.

    Key Ingredients

    • Fennel: Choose fennel bulbs that are mostly white with pale green tops. They should feel firm and heavy for their size, without browning or soft spots. For this recipe, we use the bulb (the bottom part). You can save the stalks for homemade stock if you’d like.
    • Orange: Fennel and orange are a classic pairing. We use both the zest and juice from half an orange to brighten the flavor. If you don’t have a fresh orange, a splash of orange juice works.
    • Stock: Braising means we gently cook the fennel in liquid. Part of that liquid comes from the orange, and the rest is stock or broth. Both chicken broth and vegetable broth work well here.

    Find the full recipe with measurements below.

    How to Make Braised Fennel

    Tip 1: How to cut the fennel. If fennel is new to you, it can look a bit intimidating, but it’s actually very simple to prepare.

    1. Pull off a few of the feathery green fronds at the top and save them. They make a beautiful garnish.
    2. Remove the stalks. You can save them to add to broth or stock later.
    3. Working with the bulb, trim the very bottom (just enough to clean it up), then cut the bulb in half.
    4. Use your knife to make two angled cuts to remove the core.
    5. Slice each half into wedges, keeping the end of the bulb attached. This helps the wedges hold their shape while cooking.
    How to cut fennel for braising
    How to cut fennel for braising

    Tip 2: Cooking the fennel. Use a wide pot with a lid (a Dutch oven works well). Start by browning the fennel wedges in a bit of olive oil to add flavor and color. Then add the orange zest, orange juice, and broth. This creates a simple braising liquid that gently steams and simmers the fennel, making it tender and so flavorful. Once the pot is covered, it only needs about 8 minutes to finish cooking.

    Adding the stock to braise fennel

    Serving Suggestions

    This veggie side is especially good with light mains like poached salmon, baked salmon, perfectly cooked scallops, and this cilantro lime shrimp. I also love it with roasted chicken or this roasted turkey breast (which also has orange).

    Pork and fennel go really well together, too. Try this with pork chops, pork milanese, or simply cooked pork tenderloin. And for a vegetarian option, spoon the braising liquid over couscous, quinoa, or farro, and add a heaping cup of garlicky white beans.

    More Fennel Recipes

    Braised Fennel

    Easy Braised Fennel

    • PREP
    • COOK
    • TOTAL

    Most often, you’ll find fennel with stalks still attached. For this fennel recipe, we’re after the bulb, but make sure you keep the stalks and fronds for another day. Use the fronds as you would fresh herbs, and save the stalks for a future homemade stock (see our chicken stock recipe).

    4 Servings

    You Will Need

    2 medium fennel bulbs

    1 tablespoon extra-virgin olive oil

    1 medium orange

    ¾ cup chicken broth, vegetable broth, or water

    Salt and fresh ground black pepper, to taste

    Directions

      1Prepare the fennel: Cut off the stems/stalks from the fennel bulb, reserving some fronds (the wispy green tips). Slice the fennel in half lengthwise. Make two angled cuts to remove the tough core. Then cut the halves into ½-inch-thick wedges. Season both sides with salt and pepper.

      2Prepare the orange: Use a microplane zester to zest about half of the orange.

      3Brown the fennel: Heat olive oil in a medium pot with a lid over medium-high heat. Add the fennel wedges and brown on both sides, about 2 minutes per side.

      4Braise: Reduce heat to low, add orange zest, the juice of half an orange, and stock, and cook, covered, until fennel is tender, 8 to 10 minutes. Serve with a few reserved fennel fronds sprinkled on top.

    Adam and Joanne’s Tips

    • Storing: Keep in an airtight container in the refrigerator for up to 4 days. It reheats well on the stovetop over low heat or in the microwave. If it looks a little dry when reheating, add a splash of broth or water to bring it back to life.
    • Serving: You can serve this hot, cold, or room temperature. They’re actually delicious cold tucked into grain bowls, salads, or alongside other chilled roasted vegetables.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe
    /
    Calories
    46
    /
    Total Fat
    3.7g
    /
    Saturated Fat
    0.5g
    /
    Cholesterol
    0.9mg
    /
    Sodium
    251.5mg
    /
    Carbohydrate
    3.4g
    /
    Dietary Fiber
    1.3g
    /
    Total Sugars
    1.9g
    /
    Protein
    0.8g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Easy Chicken Nuggets Recipe

    Easy Chicken Nuggets Recipe

    This homemade chicken nugget recipe is a lifesaver (my son loves them!). To make things extra easy, we use potato chips for the coating, then bake until crispy.

    Crispy Baked Homemade Chicken Nuggets with honey mustard sauce.

    You only need three ingredients (really!). And instead of frying them in oil, which can be messy, we bake them right in the oven for that same satisfying crunch.

    Before kids, I already loved this recipe. But once my son came along, it quickly became one of my go-tos. I love that I can make homemade nuggets in minutes, with almost no cleanup, and I know he’ll eat every bite. For more like this, see our homemade popcorn chicken!

    Key Ingredients

    • Chicken: You can use either chicken breasts or thighs for this recipe. Chicken thighs are a bit more tender and flavorful, but both work nicely.
    • Potato Chips: Use your favorite kind! I love dill pickle or sour cream and onion for extra flavor. The chips make this a naturally gluten-free breading (double-check the package to be sure they’re certified GF). You can also choose between baked and fried chips, depending on how light or indulgent you want them.
    • Egg: The egg helps the crushed chips stick to the chicken. Since we’re skipping the traditional three-step breading (flour, egg, breadcrumbs), one beaten egg is all you need.

    Find the full recipe with measurements below.

    How to Make Chicken Nuggets at Home

    Tip 1: Crush potato chips. The more crushed the chips, the better they will coat your chicken. Crush them right in the bag they came in (I open the corner, releasing the air inside, and then go to town with a heavy can). Another option is to pulse them in a blender or food processor.

    Tip 2: Bread them. Cut your chicken into bite-sized pieces, dip them in beaten egg, then roll them in crushed potato chips.

    Breading chicken nuggets in crushed potato chips

    Tip 3: Bake them. Line the chicken nuggets on a baking sheet, spray with a bit of cooking oil, then bake until they are cooked through in the middle and golden on the outside. I like flipping them halfway for even browning.

    Homemade Chicken Nuggets

    Tip 4: Air fry them. When we first shared this recipe, air fryers weren’t a big deal, but now that’s a whole different story. You can make these chicken nuggets in the air fryer. Add them to your basket, give them a spritz of cooking oil, then air fry until golden and crispy, 8 to 10 minutes.

    Serving Suggestions

    These are classic with some ketchup or BBQ sauce on the side. Add a side of roasted potato wedges or baked fries and some roasted broccoli with homemade ranch, fry sauce, or creamy honey mustard.

    I also love a side of sweet potato fries or serving these on top of a fresh salad. They are also amazing tossed with buffalo sauce!

    More Easy Chicken Recipes

    Homemade chicken nuggets

    Easy Chicken Nuggets

    • PREP
    • COOK
    • TOTAL

    Forget store-bought, frozen nuggets! These kid (and adult) approved homemade chicken nuggets is so easy, and the secret is that crispy potato chip coating!

    Makes 4 servings

    You Will Need

    1 ¼ pounds skinless, boneless chicken breast or thighs (566g)

    5 ounces favorite potato chips, 3 heaping cups (140g)

    1 large egg, see notes

    Nonstick cooking spray or olive oil

    Directions

      1Prep: Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper, foil, or a silicone baking mat. See below for using an air fryer.

      2Prepare breading: Add the potato chips to a resealable bag, then crush them into bits using a rolling pin. You can also add to a food processor and pulse until crumbled. Add the crushed potato chip crumbles to a wide bowl. Beat the egg in a separate bowl.

      3Bread the chicken: Cut the chicken into 1-inch pieces (about 24 pieces). With one hand, dip a piece of chicken into the beaten egg. Shake any excess egg off to prevent soggy nuggets. Roll the chicken into the crushed potato chips with your other hand or kitchen tongs and place them onto the prepared baking sheet. Repeat with the remaining pieces of chicken.

      4Bake: Spray the tops of the chicken with nonstick cooking spray or add a drizzle of olive oil. Bake for 15 minutes, flip, and then bake until an internal thermometer inserted into the chicken reads 165°F, another 8 to 12 minutes more.

      5Air Fry (optional): Instead of baking them, place the coated chicken nuggets in your air fryer basket in a single layer. Spray them lightly with cooking spray. Air fry at 390°F for 4 minutes. Shake the basket, spray lightly again, then air fry for another 3 to 5 minutes (or until golden brown and cooked in the middle).

    Adam and Joanne’s Tips

    • Storing: Store leftover nuggets in an airtight container in the fridge for up to 4 days. Or, freeze the cooked, cooled nuggets on a sheet pan for an hour or two until solid. Then, transfer them to an airtight container and freeze them for up to 3 months. To reheat, bake in a preheated 400°F oven for 10 to 15 minutes or air fry at 390°F for 4 to 7 minutes.
    • One egg is usually enough. If you run out, whisk a second egg into the bowl.
    • For crispier chicken nuggets, insert a wire baking rack into a rimmed baking sheet. Then, bake the nuggets on top of the wire rack. Since air flows around the chicken, there is no need to flip the chicken.
    • Recipe inspired by Gimme Some Oven.
    • The nutrition facts provided below are estimates. We assumed full-fat salted potato chips. For fewer calories and fat, use baked chips.

    Nutrition Per Serving
    Serving Size
    1/6 of the recipe, 4 nuggets
    /
    Calories
    277
    /
    Total Fat
    13g
    /
    Saturated Fat
    1.8g
    /
    Cholesterol
    99.9g
    /
    Sodium
    204mg
    /
    Carbohydrate
    15.4g
    /
    Dietary Fiber
    0.9g
    /
    Total Sugars
    0.1g
    /
    Protein
    24.1g


    AUTHOR:

    Adam Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Perfect Shepherd’s Pie Recipe

    Perfect Shepherd’s Pie Recipe

    My family loves this easy shepherd’s pie recipe with tender ground beef (or lamb), veggies, a delicious savory gravy, all topped with cheesy mashed potatoes.

    Homemade Shepherds Pie

    Shepherd’s pie (or Cottage pie) instantly takes me back to my early childhood in rural Scotland. It was a staple recipe for my mom, and now, it’s become one for me.

    This classic dish is my ultimate cozy meal, and I can’t wait for you to try our favorite version with its rich, savory gravy, tender meat (use your favorite, beef or lamb), and a buttery, cheesy mashed potato topping.

    Key Ingredients

    • Ground Meat: My family uses ground beef in this recipe, but ground lamb is lovely! My family calls this shepherd’s pie, no matter which we use, but if we want to be technical, cottage pie calls for beef, while shepherds pie calls for lamb.
    • Vegetables: We keep this super simple and use onions, carrots, and peas. The onion and carrots are added early, while the peas are stirred in later, so they don’t get too soft. Frozen peas are great!
    • Spices: We go with all dried spices for this recipe. They work exceptionally well, and they keep the ingredients down. You’ll need garlic powder, dried thyme, and salt.
    • Broth: Beef broth is excellent, but you can use chicken or veggie broth/stock if that is all you have. Here are our homemade beef stock, chicken stock, and vegetable broth recipes.
    • Tomato Paste and Worcestershire Sauce: For the best gravy, don’t miss this tomato paste and Worcestershire sauce. They add color and richness to the gravy! Trust me.
    • Mashed Potatoes: For the topping, we take our classic mashed potatoes and make them even more special with butter, milk, and grated sharp cheddar cheese (I love using English or Irish cheddar!). The type of potato makes a difference: Yukon Gold yields creamy potatoes, while Russets result in a lighter, fluffier mash. While I usually prefer Yukon gold potatoes for regular mashed potatoes, Russets are my favorite for this recipe!

    Find the full recipe with measurements below.

    How to Make the Best Shepherd’s Pie

    Tip 1: Oven-safe skillet vs baking dish. Use a cast-iron skillet (at least 10 inches) to cook and bake everything in one pan. If you don’t have one, just cook the meat in a regular skillet, then transfer it to a baking dish before baking.

    Making traditional Shepherd's Pie

    Tip 2: Use a food mill or potato ricer. For the silkiest mashed potato topping, use a food mill or potato ricer instead of a potato masher. This will give your shepherds pie a lovely, creamy topping.

    Tip 3: Season your filling really well. Taste as you go! It’s easy to under-season shepherd’s pie. Be sure to taste the meat filling and potato topping and add more salt and pepper as needed until the flavors pop. If they don’t make you smile, you need a bit more salt and pepper.

    Tip 4: This is a perfect make-ahead dish! I make this recipe monthly, probably more in the colder months. It’s cozy, and the family loves it! It’s also easy to prep in advance:

    1. Make the mashed potatoes and store them in an airtight container in the fridge for up to 4 days.
    2. Assemble the whole dish, cover it tightly, and refrigerate it for up to 2 days.
    3. For a longer option, freeze the assembled pie for up to 3 months.

    More Classic Meals

    Perfect Shepherd's Pie

    Perfect Shepherd’s Pie

    • PREP
    • COOK
    • TOTAL

    There are few dishes as cozy and comforting as traditional shepherd’s pie! My favorite part of this recipe is the savory gravy, which works beautifully with the fluffy mashed potatoes piled on top. If possible, use English or Irish cheddar for the potatoes!

    6 Servings

    You Will Need

    1 tablespoon olive oil

    1 pound lean ground beef or ground lamb (450g)

    1 medium onion, chopped

    2 medium carrots, 1 cup chopped

    1 tablespoon all-purpose flour

    1 ½ teaspoons garlic powder

    2 teaspoons dried thyme

    2 tablespoons tomato paste

    1 ½ cups beef broth, chicken stock, or veggie broth (355ml)

    1 tablespoon plus 1 teaspoon Worcestershire sauce

    1 cup frozen peas (160g)

    2 pounds russet potatoes (907g)

    8 tablespoons butter (113g)

    ⅔ cup whole milk (160ml)

    1 cup grated sharp cheddar cheese (113g)

    ¾ teaspoon fine sea salt, plus more to taste

    Black pepper, to taste

    Directions

      1Prepare oven and dish: Preheat the oven to 350°F (180°C). Use convection if your oven has it. If you have a large cast-iron skillet (at least 10 inches wide), use it. You can make the beef mixture on the stove and then assemble and bake everything in the same pan. If you do not have an oven-safe skillet, use a large skillet, then assemble in a 9×9-inch casserole dish.

      2Cook the potatoes: Peel the potatoes and cut them into pieces roughly the size of golf balls. Heavily salt a large pot of water, add the potatoes, and bring to a boil. Cook until tender, 15 to 20 minutes.

      3Heat milk: Meanwhile, heat the butter and milk in a medium saucepan and keep warm.

      4Make the mashed potatoes: Drain potatoes through a colander, then use a food mill or potato ricer to get them back into the pot (or add them and then mash them with a potato masher). Pour the hot milk into the potatoes and mix. Add the cheese and mix to combine. Season to taste with salt. I start with 1/4 teaspoon salt and go from there. Keep the potatoes warm while you make the filling.

      5Brown the meat: In a large cast-iron skillet (10-inch), heat the olive oil over medium heat. Add the ground beef (or lamb) and brown, breaking it into crumbles. Use a slotted spoon to transfer the meat to a bowl and place the skillet back over the heat.

      6Make the gravy: Add the onion and carrots and cook, occasionally stirring with a wooden spoon, for 5 minutes. Sprinkle in the flour, then stir until smooth. Add garlic powder, dried thyme, and tomato paste, and cook, stirring around the pan for 30 seconds.

      7Make the filling: Pour in the broth and Worcestershire sauce, then add the browned meat with all the juices back to the skillet. Bring to a simmer and cook until it forms a nice thick gravy, 3 to 5 minutes. Turn off the heat and stir in the peas. Then, season to taste with salt (1/4 teaspoon to 1/2 teaspoon) and a generous pinch of pepper.

      8Bake: If using a baking dish, transfer the meat and gravy to it. Or, if your skillet is oven-safe and at least 10 inches wide, you can assemble and bake this in it.

      9Spread the warm mashed potatoes over the filling, spreading evenly and making sure it covers all the way to the edges. Then, bake on a sheet pan for 25 minutes, turning halfway (the sheet pan catches any drips over the sides). The filling should be hot and bubbly, and the top beginning to turn golden brown. Let rest 5 to 10 minutes before serving.

    Adam and Joanne’s Tips

    • Leftovers: Keep in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.
    • Make ahead: Spread the filling in your oven-safe baking dish and top with the mashed potatoes, sealing the edges. Keep covered tightly in the fridge for up to 2 days. Remove from the refrigerator, uncover, preheat your oven, and then bake until heated through.
    • Freezing: Cover the assembled pie with plastic wrap and a layer of foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.
    • Ground meat: I prefer lean ground beef (85/15). If your meat has more fat and renders a lot of fat in the skillet, you can drain some of it before making the gravy.
    • The nutrition facts provided below are estimates. We used ground beef (90/10) in the calculations.

    Nutrition Per Serving
    Serving Size
    1/6 of the recipe
    /
    Calories
    535
    /
    Total Fat
    32.7g
    /
    Saturated Fat
    17g
    /
    Cholesterol
    111mg
    /
    Sodium
    709.2mg
    /
    Carbohydrate
    36.3g
    /
    Dietary Fiber
    5.9g
    /
    Total Sugars
    7.5g
    /
    Protein
    25g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

    Source link