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Tag: Easy

  • Easy Thai Green Curry Recipe

    Easy Thai Green Curry Recipe

    I’d happily eat this unbelievably flavorful Thai green curry recipe made with chicken, coconut milk, and veggies every week.

    Thai Green Curry

    A great Thai curry recipe starts with a great curry paste. While our homemade green curry paste is my go-to for this recipe, I completely understand that a good store-bought option can save you a lot of time. That’s why I’ve included tips for bumping up the flavor of store-bought curry paste, guaranteeing your curry is as delicious as possible.

    For more of our favorite homemade curries, explore our recipes for Thai red curry paste, Thai fish curry, our easy vegetable curry, the perfect yellow chicken curry, and my family’s favorite Indian-inspired chicken curry.

    Key Ingredients

    • Thai Green Curry Paste: I love using this homemade green curry paste, which you see in our photos. It’s bright and super herby thanks to the mint and basil, and you have complete control over the spice level. While authentic Thai green curry is usually quite hot, you can easily tone it down with our recipe if that’s not your style. Of course, you can still make this green chicken curry with a store-bought paste. My favorite store-bought paste is from Maesri (sold in cans). Even when I use store-bought, I love to add a little extra flavor with some fresh ginger and lemongrass. Be sure to check out my tips below the recipe!
    • Garlic and Green Onions: I find these add a fresh punch of flavor to the curry, and I love the green onions because they’re so quick and easy to prep.
    • Chicken Thighs: When it comes to the chicken, I always choose boneless, skinless chicken thighs. While chicken breast will work, you’ll find that chicken thighs turn out much more tender and flavorful.
    • Coconut Milk: Make sure you use full-fat coconut milk (light won’t make it creamy enough). A quick tip when you’re shopping: give the can a shake. If it sounds liquidy, skip it. A can that’s not as liquidy has more of that delicious coconut cream inside!
    • Fish Sauce: This helps to season the curry. I have Red Boat and Three Crabs fish sauce in my pantry.
    • Veggies: Authentic green curry often has snow peas and Japanese eggplant. I like to swap the eggplant for zucchini and stir in some spinach, but you can use whatever you love.
    • Lime and Green Herbs: Before you serve the curry, I recommend squeezing over some fresh lime juice and scattering over some fresh cilantro, basil and/or mint. I love Thai basil for this, but regular Italian basil will do just fine if that’s all you have on hand.
    • Kaffir Lime Leaves (Optional): While it’s optional, I think kaffir lime leaves (also called makrut lime leaves) add the most lovely aromatic flavor to this curry. They used to be so easy to find at our local grocery store, but I’ve noticed they’re not nearly as common anymore (such a bummer!). You can find them sold as dried leaves online, and if you ever find them fresh, I highly recommend buying a bunch and freezing them so you’ll always have them on hand! We love them so much, we just bought a Kaffir Lime tree (I’m so excited!).

    Find the full recipe with measurements below.

    How to Make Our Favorite Thai Green Curry

    Want to make Thai green curry like a pro, even on a weeknight? Here are our top tips for getting the most flavor and perfect results every time.

    Tip 1: Start with a great curry paste. While our homemade curry paste is full of fresh flavor, you can also boost a store-bought version with a few extra aromatics. We already add extra garlic and green onion to our homemade paste, but if you’re using store-bought, I recommend also adding some finely minced fresh ginger and lemongrass paste.

    Note! Green curry is supposed to be SPICY. It’s generally the hottest of all the Thai curries. If you are not interested in a spicy dish, you can also make our homemade paste and reduce the chili peppers. Or, try our yellow curry, which is intentionally mild.

    Tip 2: Always cook your curry paste first. Before adding the coconut milk, sauté the curry paste in some oil to really bring out the flavors. I do this over medium heat and cook the paste until the color deepens a little and it just begins to stick to the pan. This step makes a huge difference!

    Adding the coconut milk

    Tip 3: Add your veggies towards the end. The chicken needs longer to cook than the vegetables, so give it a head start. This way, your chicken will turn out soft and tender, and your veggies will still have a little bite. If you’re adding zucchini, I like to take a moment at the beginning of the recipe to add a little color to them, then I remove them from the pan (they’ll be a little browned but still raw in the middle) and save them to add to the curry later.

    Adding the vegetables later on

    Tip 4: Serve over rice or rice noodles. This curry is saucy, so you’ll want a bed of rice or noodles for soaking up all the delicious sauce. Jasmine rice, cilantro lime rice, or cooked rice noodles (like what we use for Pho) are perfect.

    More Curry Recipes

    Thai Green Curry

    Easy Thai Green Curry

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    I crave this Thai green chicken curry recipe all the time! Whether you use our from scratch green curry paste or follow our tips below the recipe for boosting a store-bought version, this recipe guarantees you’ll have a fabulous dinner on your table.

    Just a quick note on the spice level: traditional green curry is usually quite hot. Our homemade paste is easy to adjust, but be aware that the spice level of store-bought versions will vary. If you’re looking for a good store-bought option, I highly recommend Maesri (sold in cans).

    Serve this curry over Jasmine rice, cilantro lime rice, or cooked rice noodles. It’s also amazing with some crispy fried shallots sprinkled over the top!

    4 Servings

    You Will Need

    2 tablespoons avocado oil

    1 medium zucchini, sliced into 1/2-inch thick quarter moons, about 2 cups

    4 green onions, sliced

    2 garlic cloves, minced

    1 ½ pounds boneless, skinless chicken thighs, cut into 1/2 inch pieces

    6 to 8 tablespoons homemade green curry paste, see tips for using store-bought curry paste below

    1 (15oz) can full-fat coconut milk

    2 to 3 teaspoons fish sauce

    4 kaffir lime leaves, optional

    4 ounces snow peas

    2 cups spinach leaves

    Salt, to taste

    1/4 cup torn Thai basil and mint for serving

    1 red chili pepper, like a Fresno chile, thinly sliced for serving

    Directions

      1Brown the zucchini: Heat a wide skillet over medium-high heat. Add 1 tablespoon of the oil, then arrange the zucchini in a single layer. Cook until the underside has a few browned spots, then flip and cook another 30 seconds until the second side is also lightly browned. Transfer the zucchini to a plate to add to the curry later.

      2Brown the chicken: To the same skillet, still over medium-high heat, add another tablespoon of oil. Arrange the chicken in a single layer, season with a few pinches of salt, and cook, tossing occasionally, for 2 to 3 minutes until it picks up a little color.

      3Build the curry base: Stir in the green onion and garlic (and ginger and lemongrass if using store-bought curry paste). Cook, stirring constantly for 30 seconds, then add the green curry paste. Cook and stir for about 1 minute until the paste is fragrant and starts to stick a little to the bottom of the pan.

      4Simmer the curry: Pour in the coconut milk, then fill the empty can halfway with water and pour that in as well. Use a wooden spoon to scrape any stuck curry paste from the bottom of the skillet and bring to a low simmer, lowering the heat as needed. Stir in 2 teaspoons of fish sauce, then taste the sauce. Add more fish sauce and/or curry paste if needed. Add the kaffir lime leaves (if using) then simmer the curry for 10 to 15 minutes, or until the chicken is cooked through.

      5Add the veggies: Stir in the zucchini, snow peas, and spinach. Continue to simmer until the vegetables are crisp-tender, 5 to 8 minutes.

      6To serve: Turn off the heat. Squeeze over a little lime juice, then scatter torn fresh basil and mint over the top. For some extra heat, you can also add sliced red chilies. Serve immediately over rice or rice noodles.

    Adam and Joanne’s Tips

    • Store-bought curry paste: These range in flavor and spice level. I like the 4-ounce cans from Maesri (here’s a link to them on Amazon). I use 6 tablespoons, sometimes a bit more. Commonly sold Thai Kitchen green curry paste is not as flavorful, but the spice is more potent (if this is what you have, start with 2 tablespoons and go from there). It’s a good idea to taste your curry paste before using to see where it sits on the flavor/spice scale.
    • Making store-bought curry paste better: To achieve the fresh, vibrant flavor that homemade paste gives our curry, add 2 teaspoons finely grated fresh ginger and 2 teaspoons lemongrass paste. I buy lemongrass paste in tubes. To learn how to make lemongrass paste from fresh, see the tips section of our green curry paste recipe.
    • Kaffir lime leaves: These add a lovely aromatic flavor to the curry. I used to find them in my local grocery store, but they are becoming harder to find (such a bummer!). You can buy them online or possibly find in International or Thai markets. Use them the same way you would use bay leaves in this recipe (add them to simmer in the curry, then remove them before serving).
    • Storing: Green chicken curry lasts stored in an airtight container in the fridge for up to 4 days. You can also freeze it, but expect the veggies to lose some of their crunch.
    • The nutrition facts provided are estimates.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe
    /
    Calories
    501
    /
    Total Fat
    32.8g
    /
    Saturated Fat
    18.8g
    /
    Cholesterol
    159.8mg
    /
    Sodium
    904mg
    /
    Carbohydrate
    13.5g
    /
    Dietary Fiber
    3.1g
    /
    Total Sugars
    3.5g
    /
    Protein
    38.3g


    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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  • Easy Broccoli Cheddar Soup Recipe

    Easy Broccoli Cheddar Soup Recipe

    Our broccoli cheddar soup recipe is extra cheesy, packed with broccoli, and incredibly creamy!

    A bowl of broccoli cheddar soup

    I love broccoli cheddar soup so much, especially this one, which skips the flour and butter base common in many other recipes. Instead of extra butter and flour, we use a potato to thicken our soup and make it creamy.

    Even with these smart changes, our soup is creamy, rich, and incredibly delicious! For a similar soup, take a look at our cauliflower soup made with parmesan cheese.

    Key Ingredients

    • Broccoli: I love using broccoli with the stems for this recipe. The stems (or stalks) taste fantastic and blend well with the potato to make this super creamy broccoli soup.
    • Butter or Olive Oil: I love cooking my onion and garlic in butter, but olive oil is excellent for this soup.
    • Onion and Garlic: I’m pretty generous with the onion and garlic. I love one large sweet or yellow onion with four cloves of garlic. You’ll cook them until soft and sweet so they taste mild in the soup.
    • Potato: One potato makes this soup super creamy without needing the traditional flour and butter roux.
    • Spices: Salt and pepper are a must, but you will also need a pinch of red pepper flakes (or gochugaru), Dijon mustard, and a bay leaf. These round out the flavor of our soup.
    • Broth: I use something light, like our homemade veggie broth or chicken broth. You can even use chicken bone broth to add a bit of extra protein. I have also made this plenty of times with plain water. It works great and allows the broccoli flavor to shine!
    • Cheese: I stir in about 2 cups of sharp cheddar cheese for the perfect cheesy flavor. Other cheeses work, too, but I do love the combo of broccoli and cheddar (see my cheddar roasted broccoli and this broccoli cheddar quiche for proof).

    Find the full recipe with measurements below.

    How to Make the Best Broccoli Cheddar Soup

    Tip 1: Use the broccoli stalks. In this broccoli soup, you’ll use both the stalks and the florets of the broccoli. You’ll cook onions and whole garlic cloves in butter or olive oil until soft and sweet. Then, stir in the diced potatoes and broccoli stalks. Add your broth and simmer. The potato and broccoli stalks become the base of this creamy soup.

    Adding broth to the pot with potatoes, broccoli, and onions.

    Tip 2: Save some florets for the end. When the potato and stalks are tender, you’ll add half of the broccoli florets. Then, when they are tender, blend them into the soup so everything is super creamy and thick. As a last step, add the remaining broccoli florets and cook until they are bright green and tender. This way, the base of the soup is green and creamy, and you still get a few small bites of broccoli.

    Blending broccoli cheddar soup ingredients with an immersion blender

    Tip 3: Add cheese and cream. Stir in lots of grated sharp cheddar cheese and, if you want it extra creamy and luxurious, a bit of cream. This is a good one!

    Stirring cheddar cheese into broccoli soup

    More Creamy Soups

    More Broccoli Recipes

    If you have some broccoli leftover, I highly recommend making our easy sautéed broccoli, broccoli salad with bacon, or this incredible broccoli slaw.

    Broccoli Cheddar Soup

    Easy Broccoli Cheddar Soup

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    This broccoli cheddar soup recipe is packed with broccoli and is extra cheesy. It is made without flour and butter and gets its thick, creamy base from a potato! When shopping for this soup, look for broccoli sold with long stalks. We chop the stalks up and cook them with the potato. After a quick blend, the stalks and potato turn into a delicious, creamy soup.

    6 Servings

    Watch Us Make the Recipe

    You Will Need

    1 large onion, finely chopped

    4 medium garlic cloves, peeled and smashed

    2 tablespoons unsalted butter or olive oil

    2 pounds broccoli with stalks

    3/4 teaspoon fine sea salt, plus more to taste

    1/2 teaspoon fresh ground black pepper

    1/8 to 1/4 teaspoon crushed red pepper flakes, omit if sensitive to spice

    1 teaspoon Dijon mustard

    1 medium-to-large potato, peeled and chopped

    1 bay leaf

    4 cups chicken broth, veggie broth, or water

    1/2 cup cream, optional

    2 cups grated sharp cheddar cheese, 8 ounces (226g)

    Thinly sliced chives, for serving, optional

    Fish sauce, optional

    Directions

      1Slice the florets from the stalks. Set the broccoli stalks aside and cut the florets into small bite-size pieces (watch our video for reference). Throw the florets into a bowl and set them aside for later.

      2Grab the broccoli stalks, cut about 1 inch from the bottom of each stalk, and discard it. Use a vegetable peeler to peel away the tough outer layer of the stalks, and then slice the stalks into 1/2-inch pieces.

      3Melt the butter in a large pot like a Dutch oven over medium heat. When it has melted, toss in the onion and garlic cloves. Cook, occasionally stirring, until the onions are soft and smell sweet, about 5 minutes.

      4Add the chopped broccoli stalks, potato, 3/4 teaspoon salt, 1/2 teaspoon black pepper, Dijon mustard, and red pepper flakes (if using). Cook for two minutes, then add the bay leaf and four cups of broth or water.

      5Bring the soup to a boil, then reduce to a low simmer. Cook, at a low simmer, until the broccoli and potatoes are tender, about 15 minutes.

      6Stir in half of the broccoli florets to the soup, cover with a lid, and cook until they turn bright green and are tender, 3 to 5 minutes. Adding the florets in this step ensures that our soup stays green.

      7Turn off the heat, remove the bay leaf, and blend the soup until smooth with an immersion blender. You can also use a blender, but be careful to blend the soup in batches, do not fill more than halfway, and hold the lid down firmly as you blend. Hot liquids can cause steam to build up in the blender, and the top can pop off.

      8Place the pot back onto the burner and heat over medium heat. Stir in the remaining broccoli florets, cover the pot again, and cook until they turn bright green and are tender, 3 to 5 minutes.

      9Stir in the cream and cheese. When the cheese melts into the soup, taste it, and then adjust with additional salt and pepper. For a pop of flavor, add a few dashes of fish sauce. Serve with chives scattered on top.

    Adam and Joanne’s Tips

    • Storing: Store leftover broccoli cheddar soup in an airtight container in the refrigerator for up to 4 days. Freezing is an option, but it risks the soup separating. Freeze for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop, stirring frequently. If the soup does separate, a quick blend can restore its smoothness.
    • No stalks: If you cannot find broccoli with the stalks/stem still attached, use 2 pounds of broccoli florets.
    • Make the soup more green: For an even more vibrant green color, just before you plan to blend the soup, add a couple of handfuls of baby spinach leaves and allow them to wilt into the soup slightly (30 to 45 seconds).
    • Fish sauce: This is optional but adds a lovely flavor to sauces and soups like this broccoli cheddar soup. Two to three dashes season the soup nicely. Think of fish sauce as salt on steroids. It doesn’t make the soup taste fishy but makes the flavor pop.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/6 of the recipe
    /
    Calories
    295
    /
    Total Fat
    19.2g
    /
    Saturated Fat
    11g
    /
    Cholesterol
    54.7mg
    /
    Sodium
    627.3mg
    /
    Carbohydrate
    19.3g
    /
    Dietary Fiber
    5.1g
    /
    Total Sugars
    5g
    /
    Protein
    14.4g


    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 Butternut Squash Soup Recipe

    Easy Butternut Squash Soup Recipe

    My easy butternut squash soup recipe is unbelievably creamy, satisfying, and flavorful. Our recipe is also naturally vegan!

    Best Butternut Squash Soup

    You do not need any cream or butter to make this creamy butternut squash soup! Everyone, even the meat-eaters at the table, will love it, especially when topped with our delicious crispy spiced chickpeas!

    We’ve already shared our easy roasted butternut squash soup, but this recipe adds even more flavor with extra veggies, coconut oil, and crispy chickpeas (optional, but really tasty). The key to the best flavor is roasting. By roasting our butternut squash, we develop lots of flavor and caramelize the sugars, much like roasting cauliflower for roasted cauliflower soup or roasting tomatoes for my favorite roasted tomato soup!

    Key Ingredients

    • Butternut Squash: I typically use a medium butternut squash, but feel free to swap in other winter squash like honeynut, kabocha, or red kuri squash, or even a small sugar pumpkin like I use when making homemade pumpkin puree.
    • Veggies: Leeks, carrots, and garlic complement the squash beautifully. They cook down and add a touch of sweetness.
    • Spices: Cumin and smoked paprika add a smoky flavor. A pinch of cayenne adds a little kick (optional but delicious!).
    • Broth: I use vegetable broth to keep my butternut squash soup vegetarian, but chicken broth works great if that’s not a concern.
    • Coconut Oil: I love stirring in a small amount at the end to add a subtle coconut flavor. If coconut is not your thing, use butter or olive oil instead.
    • Crispy Spiced Chickpeas: These are optional but add a nice crunch, extra flavor, and a bit of protein. You can buy them ready-made or roast your own (it’s simple!). The recipe below includes instructions for making them.

    Find the full recipe with measurements below.

    How to Make the Best Butternut Squash Soup

    Tip 1: Roast your butternut squash. This soup is one of my favorite fall soup recipes. Start by roasting your butternut squash. I like to cut it in half and tuck a sprig of fresh rosemary underneath each piece before roasting (just like I do when roasting spaghetti squash).

    Roasted butternut squash on a baking sheet.

    Tip 2: Build flavors. While the squash roasts the oven, sauté your veggies (leeks, carrots, and garlic) in a bit of oil until they’re soft and sweet. Add cumin and smoked paprika for warmth and smokiness, along with your broth. Then, when the squash is out of the oven, you can scoop out the flesh and add it to the pot, and finally, blend until smooth. An immersion blender is the easiest way to do this right in the pot, which is what I’ve done in the video.

    Creamy butternut squash soup

    Tip 3: Finish with coconut oil and crunch. Just before serving, stir in a little coconut oil for a light coconut flavor. If you’re not a coconut fan, feel free to omit it or use olive oil or butter instead. I also love topping the soup with a handful of spiced chickpeas for extra crunch and flavor. You can buy them pre-made or roast your own (it’s easy!). Check out the recipe below for instructions.

    More Squash Recipes

    Butternut Squash Soup

    Easy Butternut Squash Soup

    • PREP
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    This easy roasted butternut squash soup recipe is unbelievably creamy, satisfying, and so flavorful. It’s also straightforward, delicious when made in advance, and naturally vegan. We stir a little coconut oil right at the end before serving, adding a faint, sweet coconut flavor. If you do not enjoy coconut, skip this step or stir in olive oil or butter.

    4 to 6 Servings

    Watch Us Make the Recipe

    You Will Need

    Butternut Squash Soup

    1 medium butternut squash (3 to 3 ½ pounds)

    2 fresh rosemary sprigs

    2 tablespoons olive oil

    2 cups thinly sliced leeks, white and light green parts only (1 large leek)

    3/4 cup thinly sliced carrots (1 large carrot)

    3 medium cloves garlic, peels removed

    1/4 teaspoon ground cumin

    1/4 teaspoon smoked paprika

    Pinch red pepper flakes or cayenne, optional for heat

    5 to 6 cups vegetable broth or chicken broth, use more as needed

    1 bay leaf

    1 tablespoon coconut oil, optional

    Salt and fresh ground black pepper, to taste


    Spiced Chickpeas

    1 (15oz) can chickpeas or 1 ½ cups cooked chickpeas

    3 tablespoons oil like olive oil, safflower oil, or avocado oil

    Pinch salt

    1/2 to 1 teaspoon spice blend like chili powder, Za’atar, or Cajun seasoning

    Directions

    • Roast Butternut Squash

      • 1Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or silicone baking mat.

      2Trim the stem end of the squash and slice it in half lengthwise. If the squash is too large to safely cut in half, cut it crosswise in half, just where the thinner end begins to widen. Then, slice each piece in half lengthwise. Scoop out the seeds. (Watch us do this in the recipe video.)

      3Brush or spray the cut side of the squash with 1/2 tablespoon of olive oil and season with a generous pinch of salt.

      4Place each piece of squash, cut side down, onto the prepared baking sheet. Sneak a small sprig of rosemary underneath each piece of squash.

      5Roast the squash until soft inside, 40 to 50 minutes.

    • Make Soup

      • 1While the squash is in the oven, heat 1 ½ tablespoons of olive oil in a large Dutch oven or deep pot over medium heat. Then, add the leeks, carrots, and whole garlic cloves. Cook, stirring occasionally, until the leeks have softened and smell sweet, 5 to 8 minutes.

      2Stir in the cumin, smoked paprika, and red pepper flakes (optional) and cook another 30 seconds.

      3Pour in 5 cups of the broth, add the bay leaf, and bring to a simmer. Taste the broth and adjust with salt and pepper if needed.

      4Cook at a low simmer for 15 minutes, then turn off the heat and wait for the squash to finish roasting.

      5When the squash is roasted and cool enough to handle, use a spoon to scrape out the soft flesh from the peel. Discard the peel and rosemary, then place the squash into the pot with leeks.

      6Remove the bay leaf, and then blend the soup using an immersion blender or transfer it to a high-speed blender, being careful not to overfill. Blend until smooth and creamy. If the soup is too thick, add some or all of the final cup of broth.

      7Stir in the coconut oil, then adjust with more salt or pepper as needed. Serve with spiced chickpeas on top (directions below).

    • Spiced Chickpeas (Optional)

      • 1Open and drain a can of chickpeas, and then pat them very dry.

      2Heat a few tablespoons of olive oil in a wide skillet over medium-high heat, then add the chickpeas.

      3Cook, stirring often, until the chickpeas turn a light brown and look crisp, about 10 minutes. Stir in a generous pinch of salt and your favorite spice blend. Transfer to a bowl lined with paper towels and enjoy.

    Adam and Joanne’s Tips

    • Storing: This soup can be stored in airtight containers in the refrigerator for 5 to 7 days or frozen for up to 1 month. Thaw and reheat in the microwave or on the stove before serving.
    • Other winter squashes: Try swapping the butternut squash for acorn squash, kabocha squash, red kuri squash, sugar or baking pumpkins, or any other winter varieties you’ve found at your local farmer’s markets.
    • Rosemary: I love rosemary and butternut squash together, but other herbs work, as well. Try thyme or sage. If you don’t have access to fresh herbs, scatter a pinch of dried herbs over the cut side of the squash pieces before roasting.
    • The nutrition facts provided below are estimates. Information provided includes the spiced chickpeas.

    Nutrition Per Serving
    Serving Size
    1 cup
    /
    Calories
    236
    /
    Total Fat
    11.5g
    /
    Saturated Fat
    2.8g
    /
    Cholesterol
    0mg
    /
    Sodium
    666.4mg
    /
    Carbohydrate
    33.4g
    /
    Dietary Fiber
    6.2g
    /
    Total Sugars
    7.6g
    /
    Protein
    4.3g


    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

    Source link

  • 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

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    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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  • 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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  • 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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  • 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

    Source link

  • Easy Split Pea Soup Recipe

    Easy Split Pea Soup Recipe

    This split pea soup recipe is outrageously delicious and comforting. Made with simple ingredients and a rich broth, it turns out thick, creamy, and flavorful!

    Homemade Split Pea Soup

    I love hearty soup recipes, and this split pea soup definitely hits the mark! We use dried split peas as the base, and slowly simmer them with aromatic veggies, broth, and thyme until perfectly tender. Then, we blend the soup until smooth for an extra creamy texture. It’s hearty, flavorful, and unbelievably delicious.

    The ham adds a lovely smoky flavor, but if you’d prefer to make this without it, you can (and it will still be delightful).

    Key Ingredients

    • Split Peas: Split peas are dried peas that have been split in half, which helps them cook faster. They have an earthy and slightly sweet flavor. There are two main types: green and yellow. For this soup, we’re using green split peas because they have a slightly sweeter taste and hold their shape better during cooking, resulting in a heartier texture.
    • Ham: I use boneless ham steak and usually find it sold by the pound (or close) in 1/2-inch slices. Bone-in ham is excellent, too. You can add the ham bone to the soup as it simmers for even more flavor. We’ll briefly cook the ham in the pot, remove it, and pulse it in a blender until it is shredded. This seems unusual, but it creates the perfect texture for the soup! We’ll save the shredded ham for serving.
    • Aromatics: We’re keeping it classic with a mixture of onion, carrot, celery, and garlic to create a flavorful base.
    • Herbs: I love the combination of bay leaves and fresh thyme. I usually take 6 or so thyme stalks and tie them with some twine for easy removal later.
    • Broth: Use what you love! That’s chicken stock for me, but veggie broth works perfectly well, too.
    • Wine: A dry white wine adds a bit of complexity to the soup. Use something you already enjoy drinking. I often go for something simple like Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay. You can also use a dry sherry.
    • Dijon Mustard and Parsley: This is our secret! To add a lovely pop of flavor and color right at the end, we’ll blend in a couple of teaspoons of Dijon mustard and half of a bunch of fresh parsley. It livens everything up and really makes the soup taste incredible.
    • Toppings (Optional): When serving this soup, we’ll blend it until smooth and creamy, then top it with the shredded ham, a dollop of sour cream, and some sliced green onion.

    Find the full recipe with measurements below.

    How to Make the Best Split Pea Soup

    Tip 1: Build flavors. The trick to this soup is gradually building flavors in your soup pot. So, if you’re adding it, start with the ham and cook it until browned. Remove it, then add your onion, carrot, celery, and garlic. As they cook, they will pick up the flavor from the ham. Finally, finish with the thyme and broth.

    Adding the broth to make split pea soup

    Tip 2: Simmering the split peas. Dried split peas take a bit to become tender, so expect this soup to simmer for about 1 hour.

    Tip 3: Blend the ham. Yep, you read that right! It feels odd to blend ham, but trust me. The ham breaks down into the perfect texture for adding to our serving bowls. See what I mean in our photos.

    Tip 4: Serving it. When serving this split pea soup, we place a generous spoonful of ham into the bottom of a bowl and then pour the soup over it. Garnish with more ham, sour cream, and sliced green onions, and enjoy! It would also be amazing with a slice of homemade focaccia or this easy flatbread for dunking!

    Serving Split Pea Soup with Ham

    More Cozy Soup Recipes

    Easy Split Pea Soup

    Easy Split Pea Soup

    • PREP
    • COOK
    • TOTAL

    This split pea soup is absolutely delicious and unbelievably comforting. It’s incredibly easy to make with simple ingredients like dried split peas, carrots, celery, onions, and ham. We love the ham in this soup, but you can easily adapt it to be vegetarian (details for this are in the tips below).

    6 Servings (12 cups)

    Watch Us Make the Recipe

    You Will Need

    2 tablespoons olive oil

    12 ounces ham steak, diced into 1/2-inch cubes (340g)

    2 cups chopped onions, 1 large

    1 cup chopped carrots, 2 medium

    1 cup chopped celery, 3 ribs

    6 cloves garlic, thinly sliced

    1 pound (450g) green split peas (dried)

    2 bay leaves

    1 bundle fresh thyme

    1/3 cup white wine or dry sherry (80ml)

    10 cups low sodium chicken stock or veggie broth (2.4L)

    1/2 bunch fresh parsley

    2 teaspoons Dijon mustard

    Salt and pepper to taste

    6 tablespoons sour cream for serving

    2 green onions, thinly sliced for serving

    Directions

      1Heat a tablespoon of olive oil in a large pot, like a Dutch oven, over medium heat. Add the ham and cook for a few minutes, browning slightly (but don’t dry it out). Remove the ham and set aside.

      2Add another tablespoon of oil, onion, carrots, celery, and garlic to the pot and cook until the onions are translucent, about 5 minutes. Stir in 1/4 teaspoon of salt. Then, add the split peas, bay leaves, and thyme. Cook for 2 minutes.

      3Pour in the wine and stir to lift anything stuck to the bottom of the pot. When the wine evaporates, pour in the chicken stock. Season with some salt (taste to see if you need it – I usually add 1/4 teaspoon or so).

      4Bring to a low simmer, adjusting the heat as needed. Cook covered until the split peas are tender, 50 to 60 minutes. Stir the pot occasionally as it cooks.

      5As the soup simmers, prepare the ham. Place the ham into a blender, working in batches if needed. Pulse until chopped/shredded. Reserve in an airtight container in the fridge until serving.

      6When the split peas are tender, remove the bay leaves and thyme bundle. Add the parsley and mustard, then use an immersion blender to blend the soup until creamy. (You can also use a stand blender, but you will need to work in batches.)

      7When ready to serve, reheat the ham, place a few spoonfuls of the ham at the bottom of the bowl. Pour over the soup and garnish with sour cream, sliced green onions, and a little more ham.

    Adam and Joanne’s Tips

    • Storing: Transfer the soup to an airtight container and store it in the refrigerator for up to 5 days. Or freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
    • Reheating the ham: Place the ham on a microwave-safe plate. Cover the plate with a damp paper towel to help retain moisture. Microwave on high for 30 to 60 seconds or until heated through. Or, quickly warm in a skillet with a couple of teaspoons of water.
    • Bone-in ham: If you have a ham bone, add it to the soup as it simmers, and then remove before blending.
    • Vegetarian adaptations: Remove the ham. There are no other necessary changes. For vegan soup, remove the ham and sour cream.
    • Wine: I love the pop of flavor wine adds to this soup, but if you prefer this without wine, feel free to leave it out. Deglaze the pot with a splash of stock and then continue with the remaining recipe steps.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/6 of the recipe
    /
    Calories
    517
    /
    Total Fat
    12.9g
    /
    Saturated Fat
    3.6g
    /
    Sodium
    1030.1mg
    /
    Carbohydrate
    63g
    /
    Dietary Fiber
    21.4g
    /
    Total Sugars
    10.6g
    /
    Protein
    38.7g


    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 Sour Cream Baked Salmon Recipe

    Easy Sour Cream Baked Salmon Recipe

    author byline

    My easy sour cream baked salmon is quick and so delicious. You’ll spread a simple sour cream and mustard sauce onto salmon fillets and bake until perfectly cooked. I love this easy salmon recipe so much!

    Easy Sour Cream Baked Salmon

    Our family eats a lot of salmon, so we have a long list of delicious salmon recipes. This sour cream and mustard crusted salmon is ridiculously simple to put together.

    Since you bake the salmon with the sour cream sauce, it becomes super moist and flavorful. For another easy recipe, see our brown sugar baked salmon!

    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.
    • Sour Cream Sauce: This quick three-ingredient sauce makes our salmon so delicious. You’ll stir sour cream (full fat is best) with whole-grain mustard and grated parmesan cheese. Dijon mustard is a good substitute for whole-grain mustard.

    How to Make Sour Cream Baked Salmon

    We love this salmon recipe! It’s flavorful and takes less than 30 minutes to prepare, which makes it perfect for busy nights. I’ve also served this for a dinner party with rave reviews!

    You’ll bake the salmon in the oven, so place your fillets onto a baking sheet or into a baking dish. Then, generously spread the sour cream sauce all over the top of the salmon fillets.

    Bake the salmon until it flakes easily. For 1-inch salmon fillets, expect 10 to 15 minutes. As it bakes, the sour cream sauce insulates the top of the salmon, so your fish will stay tender and moist inside.

    I love serving this with sautéed veggies, like these sautéed green beans or garlic butter zucchini. Mashed potatoes are a good idea, too!

    Sour Cream Baked Salmon

    Easy Sour Cream Baked Salmon

    • PREP
    • COOK
    • TOTAL

    This easy baked salmon recipe is ideal for a quick weeknight meal but elegant enough to serve for a special occasion. We coat the salmon with a creamy sour cream, mustard, and parmesan cheese sauce. The key to perfectly cooked salmon is to avoid overcooking it. Bake until the salmon is just cooked through at the thickest part, then remove from the oven, loosely cover with foil, and let it rest for a few minutes. This will ensure a moist and flavorful salmon every time.

    4 Servings

    You Will Need

    4 salmon filets, about 6 ounces each

    1/2 (113g) cup sour cream

    1 ½ teaspoons whole-grain mustard

    1/3 cup (20g) finely grated parmesan cheese

    Salt and fresh ground pepper

    Directions

      1Preheat the oven to 425°F (218°C). Lightly oil a rimmed baking sheet or large baking dish (or line with parchment paper).

      2Stir the sour cream, mustard, and parmesan in a small bowl. Season with salt and pepper to taste.

      3Place the salmon on the baking sheet, then spread two tablespoons of the sour cream mixture on top of each filet.

      4Bake for 10 to 15 minutes until barely done in the center at the thickest part of the salmon. The center should be firm, but with a small amount of uncooked salmon in the very center. Depending on how thick your salmon is, it may need a few minutes longer. (We cook salmon to an internal temperature of 125°F).

      5Remove from the oven, cover lightly with aluminum foil, and rest for 5 minutes. Serve.

    Adam and Joanne’s Tips

    • 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
    1 (6oz) fillet
    /
    Calories
    328
    /
    Protein
    40 g
    /
    Carbohydrate
    1 g
    /
    Dietary Fiber
    0 g
    /
    Total Sugars
    1 g
    /
    Total Fat
    17 g
    /
    Saturated Fat
    6 g
    /
    Cholesterol
    111 mg


    AUTHOR:

    Joanne Gallagher

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