Tag Archives: olive oil

Sweet and Savory Chicken Thighs

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Serves: 2 | Total Time: 45 minutes


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I get it. Sometimes we just don’t have time in the morning to prepare a marinade for an easy chicken thigh dinner later. If you are like me, you just plain forget to get the chicken out the freezer the night before, and you cannot marinate frozen chicken.

Well, you can, but the result won’t be what you are hoping for.

Chicken Thigh Meal

One way around this dilemma when you need a quick weeknight meal is to preheat your oven to 350 degrees F, remove the chicken from the packaging, place it on a sheet pan, then stick it in the oven, close the door and immediately turn off the heat. Let the chicken hang out in there for 15 to 30 minutes, and it will thaw nice and fast – without cooking.

This is a trick I learned because… I am notorious for forgetting to take stuff out of the freezer in time for dinner (or lunch, or brunch… you get the idea!)

Easy Chicken Thigh Recipe With Sticky Glaze

With this recipe, however, you don’t have to marinate anything to get nice juicy chicken thighs. As long as you have thawed chicken thighs (whether you remember to take them out in the morning or do the quick-thaw method I mentioned above), you’ll be in for a tasty chicken dinner within the hour.

It takes five minutes to mix up the ingredients for the sauce. Since the chicken thighs get braised in the sauce, they will turn out tender and juicy. I know, this sounds too easy to be true… but it is true!

Spicy Chicken Pineapple Recipe

I have gotten into the habit of letting my meat rest for a few minutes after it comes out of the oven. I find that this gives the meat’s juices time to reabsorb back into the meat before it gets served. This is double nice because – while the chicken thighs rest – I can finish up the spicy pineapple sauce that goes over the chicken and rice. (Cook the rice while the chicken bakes.)

Yes, you can pull meat out of the fridge an hour before mealtime and have a complete chicken dinner on the table in less than an hour.

Ah ha!

How’s that for an easy weeknight meal that tastes like it has been roasting all day?

Glazed Chicken Thighs

Sauvignon Blanc Pairs Will With Goat Cheese Dishes

Wine pairings for Sweet and Savory Chicken Thighs:

Try a partially oaked, dry chardonnay from California or a dry sauvignon blanc from Aconcagua, Chile. Prefer red? No problem! An Italian barbaresco from Piedmont will work wonderfully with this dish. Here are some already hand picked for you:


How to make Sweet and Savory Chicken Thighs:

What you’ll need:

  • 1 envelope instant onion soup mix
  • 1 tablespoon honey
  • 1/2 cup apple cider
  • 1/2 teaspoon fresh thyme leaves
  • 1 teaspoon red curry paste
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon fresh ground black pepper
  • 4 large chicken thighs, bone-in with skin
  • 1 tablespoon olive oil
  • 2 slices fresh pineapple, cut to 1/4 inch thick
  • 1/2 serrano chili pepper, sliced
  • 1 cup cooked brown rice, for serving

1. Preheat oven to 400 degrees F.

2. Whisk together the soup mix, honey, apple cider, thyme, curry paste and 1/2 teaspoon salt in a medium bowl. Set aside.

The Best Glaze For Chicken Thighs

3. Season the chicken thighs on both sides with salt and pepper. Heat the olive oil in an oven-proof skillet over medium-high. Fry the chicken thighs in the hot oil, skin side down, until the skin becomes browned and no longer sticks to the skillet, about 5 minutes.

How To Cook Glazed Chicken Thighs Step By Step

4. Flip the chicken pieces so they are skin side up and immediately pour the reserved onion soup mixture over the chicken. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken thighs are cooked through. While the chicken bakes, baste with the pan juices two or three times. Remove the skillet from the oven and transfer the chicken to a cutting board. Let rest for 5 minutes.

Making Chicken On The Stove
The Best Chicken Recipe To Make Tonight

5. While the chicken is resting, heat the skillet over a burner set to medium. Add the sliced serrano chili to the skillet. When the pan juices begin to simmer, place one pineapple slice into the juices and simmer for 1 to 2 minutes. Flip and simmer another 1 to 2 minutes. Repeat with the other pineapple slice.

Pineapple Recipe
Pineapple Sauce For Chicken

6. To serve, divide the rice equally onto two plates. Place a pineapple slice on the rice on one plate, top with two chicken thighs, and using a ladle or large spoon, douse with half of the pan juices, making sure you get some serrano chilis in there. Repeat with the second plate and the remaining chicken, pineapple slice, and juices. Garnish with a few fresh grinds of black pepper.

** To make this into a meal that serves 4, simply double the recipe!

Easy Chicken Dinner Idea
Sweet and Spicy Chicken
Easy Chicken Dinner Ideas
Sweet And Sour Chicken Recipe

Sweet and Savory Chicken Thighs

Christy Boston’s Kitchen
These apple cider glazed chicken thighs are super tender and deliver huge flavor with very little effort. No marinating required. Perfect for fast weeknight dinners!
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine American, Hawaiian
Servings 2 people

Ingredients
  

  • 1 envelope instant onion soup mix
  • 1 tablespoon honey
  • ½ cup apple cider
  • ½ teaspoon fresh thyme leaves
  • 1 teaspoon red curry paste
  • ¾ teaspoon salt divided
  • ¼ teaspoon fresh ground black pepper
  • 4 large chicken thighs bone-in with skin
  • 1 tablespoon olive oil
  • 2 slices fresh pineapple cut to ¼ inch thick
  • ½ serrano chili pepper sliced
  • 1 cup cooked brown rice for serving

Instructions
 

  • Preheat oven to 400° F.
  • Whisk together the soup mix, honey, apple cider, thyme, curry paste and 1/2 teaspoon salt in a medium bowl. Set aside.
  • Season the chicken thighs on both sides with salt and pepper. Heat the olive oil in an oven-proof skillet over medium-high. Fry the chicken thighs in the hot oil, skin side down, until the skin becomes browned and no longer sticks to the skillet, about 5 minutes.
  • Flip the chicken pieces so they are skin side up and immediately pour the reserved onion soup mixture over the chicken. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken thighs are cooked through. While the chicken bakes, baste with the pan juices two or three times. Remove the skillet from the oven and transfer the chicken to a cutting board. Let rest for 5 minutes.
  • While the chicken is resting, heat the skillet over a burner set to medium. Add the sliced serrano chili to the skillet. When the pan juices begin to simmer, place one pineapple slice into the juices and simmer for 1 to 2 minutes. Flip and simmer another 1 to 2 minutes. Repeat with the other pineapple slice.
    Pineapple Recipe
  • To serve, divide the rice equally onto two plates. Place a pineapple slice on the rice on one plate, top with two chicken thighs, and using a ladle or large spoon, douse with half of the pan juices, making sure you get some serrano chilis in there. Repeat with the second plate and the remaining chicken, pineapple slice, and juices. Garnish with a few fresh grinds of black pepper.

Notes

To make this into a meal that serves 4, simply double the recipe!
Keyword apple cider glazed chicken thighs, chicken and pineapple recipes, chicken thigh dinner, chicken thigh meals, chicken thigh recipe, chicken thighs, cooking chicken thighs, easy chicken thigh dinner, easy weeknight meal, fast weeknight dinners, glazed chicken, glazed chicken thighs, hawaiian chicken, pineapple chicken, quick weeknight meal
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Chicken Breasts stuffed with Apricots in a Savory Chèvre

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Serves: 2 | Total Time: 1 day, 1 hour and 40 minutes


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I have been making this stuffed chicken breast recipe for years. It is one of my favorite chicken recipes!

This is the perfect date night dinner recipe to make if you are looking for meal ideas for two. The majority of the work can be done a day in advance, leaving you more time for what you like to do best during a romantic dinner – spending your undivided time on your date!

I first came up with this chicken recipe idea many years ago. I had just moved to Long Island and was hankering for a fancy dinner at home that I could make for myself. I had some chopped dried apricots sitting in my cupboard that I had picked up on a whim. At the time, I had never cooked with apricots before, much less dried ones!

Having trouble finding dried apricots at your grocery store? Purchase some good quality ones by clicking on:

iGourmet.com
Baked Chicken Breast

Apricots are a stone fruit, and stone fruits pair well with white wine. In fact, you can get a wonderful peach wine on the north fork of Long Island. I just happened to have a bottle that I had gotten that week while out wine tasting with a good friend.

I did not use the peach wine in this recipe since I was going to use the chopped dried apricots. This is a savory main dish, after all! I decided to stick with a bright, fresh wine with acidity, such as Sauvignon Blanc, which typically has notes of peach without being too sweet.

Chicken Breast Meat With Chopped Dried Apricots

Sage and thyme are my favorite herbs to cook with chicken. So of course, they got added to the recipe. All I needed now was a nice, creamy base for the stuffing.

Enter plain goat cheese.

If you have never cooked with goat cheese and you are not sure what to expect, know that it breaks down into a wonderful custard-like consistency when heated up. It also absorbs any flavor you add to it. The more aged the goat cheese, the more earthy the flavor, but in any case, it’s light tanginess will balance out the sweetness of the apricots beautifully.

Oh boy, how do you stuff chicken breasts?

Entree Idea: How Do You Stuff Chicken Breasts?

For the best results, start with chicken breasts that are large. The fatter they are, the easier it will be to stuff them without piercing through the meat. If you do pierce it, just wrap the skinny end of the breast underneath that part and place it on the bottom of the sheet tray when it comes time to bake the chicken. The meat will cook together, searing in the flavors of the herbed goat cheese with fruit you whipped up.

A note about how to cut chicken breasts to stuff; use a paring knife. It is small, sharp, and easy to maneuver.

You might find it a little strange that I leave my chicken breasts uncovered when chilling overnight. Don’t worry, they will dry out a little, but you want some of this to happen because it is what will give these boneless, skinless chicken breasts a nice crust; one that will seal all the juices inside during baking. The butter acts as a moisture barrier, too, so use it liberally!

Plan for a little extra time for baking. The best baked stuffed chicken breasts will take longer to cook through the stuffing. It may take close to double the time you are used to if you normally cook chicken breasts all by themselves.

Baked Stuffed Chicken Breasts

You’ll know when the chicken breasts are done by piercing a hole through one with a sharp skewer. If the juices run out clear, they are ready. Try to resist cutting them open with a knife. If they are not yet done, all of the moisture may steam out through the cut as they finish baking.

The bigger the cut, the more moisture you’ll lose.

Lost moisture means… dry chicken meat.

No!

So, resist the urge… please!

Baked Stuffed Chicken Breast Chevre Goat Cheese

I like to let my baked stuffed chicken breasts rest on a cutting board for a few minutes before slicing. This allows the juices to reabsorb into the meat so that you don’t lose too much when you cut them for serving. This is a really important step for the juiciest white meat ever. I know, you just want to dig in, but trust me on this part. 

Wait that extra five minutes!

If you want to serve this as a fancy main course dish, place the slices fanned out on plates. Garnish with a leaf of butter lettuce and a dried apricot. If you are more the casual type, just place the whole chicken breasts on plates let everyone cut their own. Add a side of white rice or potatoes and your favorite veggies.

Oh, and don’t forget the glasses for that bottle of white wine you opened. Sauvignon Blanc pairs great with chèvre goat cheese, too!

Fine Dining Dishes with Chevre Goat Cheese

Sauvignon Blanc Pairs Will With Goat Cheese Dishes

Wine pairings for Chicken Breasts stuffed with Apricots in a Savory Chèvre:

Sauvignon Blanc is the best bet for this dish. Go for one made with riper grapes, like those found in Napa. A great one to try:

Joel Gott Sauvignon Blanc 2018

Learn How To Cook With Gordon Ramsay!
Chicken Recipe Ideas
Meal Ideas For Twto
Goat Cheese Stuffed Apricot Chicken

Chicken Breasts stuffed with Apricots in a Savory Chèvre

Christy Boston’s Kitchen
Looking for romantic dinner recipe ideas? Chopped dried apricots and herbed goat cheese fill these stuffed chicken breasts. Make this chicken dinner a day ahead and enjoy a no-fuss date night at home.
Prep Time 20 mins
Cook Time 1 hr 10 mins
Chilling and Resting Time 1 d 5 mins
Total Time 1 d 1 hr 35 mins
Course Main Course
Cuisine French, Gourmet
Servings 2 people

Ingredients
  

  • 2 tablespoons olive oil divided
  • 1 shallot peeled and finely chopped
  • ¼ cup finely chopped dried apricots
  • 2 tablespoons white wine
  • 1 ½ teaspoons chopped fresh sage leaves
  • ½ teaspoon chopped fresh thyme leaves
  • 4 ounces chèvre (goat cheese) room temperature
  • 1 tablespoon almonds finely chopped
  • salt and pepper to taste
  • 1 tablespoon salted butter softened and divided
  • 2 large boneless skinless chicken breasts

Instructions
 

  • Heat 1 tablespoon olive oil in a medium-sized skillet over medium heat. Sauté the shallot and chopped dried apricots until lightly browned and glossy, about 5 minutes, stirring frequently to prevent them from burning. Add the wine and continue to stir for another minute, or until the liquid is absorbed, then stir in the herbs. Cook for one more minute or until the herbs become fragrant but not browned. Remove the skillet from the heat.
  • Add the goat cheese to the skillet and stir to combine with the apricot mixture. Next, stir in the almonds. Season with salt and pepper. Continue to stir until well mixed. The mixture should begin to bind into a ball. This is what you want to see; it will be easier to work with when stuffing the chicken breasts. Transfer the goat cheese filling to a small bowl and set aside.
  • Butter a baking dish with 1/2 tablespoon butter, set aside.
  • Using a paring knife, cut pockets into the chicken breasts, starting at the thickest end where the tendon is located. Use your fingers to carefully push through the breast to make a pocket, being careful not to poke a hole in the side. Use a small spoon or your fingers to stuff one chicken breast with half of the goat cheese filling. Massage the meat gently to push the filling into the farthest corners of the pocket, then pinch the hole shut. Fold the thin end of the chicken breast under (covering any thin spots or holes that may have torn while stuffing the chicken breast) and place in the prepared baking dish with the folded side down. Repeat with the second chicken breast, using the rest of the filling, if possible. You do not want to overstuff the chicken, so don’t fret if you have some filling left over.
  • Rub the remaining 1/2 tablespoon butter onto the outside of the chicken breasts, being careful not to push out the stuffing. Place the baking dish with the stuffed chicken breasts in the refrigerator, uncovered, overnight or for up to 24 hours, but not longer than 1 day.
  • When ready to bake: Preheat the oven to 375F. Cover the stuffed chicken breasts tightly with foil and bake for 45 minutes, or until the internal temperature of the meat reaches 120F. After 45 minutes, remove the foil and baste the chicken breasts with the pan juices. Bake for another 10-15 minutes or until the chicken just begins to brown.
  • Increase the heat to 475F. Baste the chicken breasts with olive oil, season with salt and pepper, and sprinkle a small amount of chopped almonds over the meat. Put the chicken in the oven again and bake for another 10-15 minutes, or until juices run clear. The internal temperature of the meat should be 150F.
  • Remove the chicken from the oven and allow to rest for 5 minutes. Transfer to a cutting board and carefully slice the breasts crosswise, being careful not to push out the stuffing. Serve drizzled with the juices from the pan. If you have any leftover stuffing, reheat it for a minute or two and serve it with your chicken dinner.

Video

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Mushroom Beef Burgers

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Makes: 6 Burger Patties | Total Time: 25 Minutes

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I love cooking with essential oils, especially when access to fresh, home grown herbs isn’t always easy (like here in Wisconsin where the winters can drag on for up to six months). Using essential oils in cooking instead of fresh herbs has more than health benefits; a bottle won’t go bad for months, which will save you money.

When I first came up with this recipe, it was summer and we were living in our first house in the city. I wanted easy, healthy food to cook at home, and this homemade burger recipe is exactly that – it’s an easy meal (under 30 minutes) so you can get outside and enjoy the lovely weather already!

Although these healthy hamburger patties grill well, they can be made in a skillet just as easily. Char broiling? Reduce the cook time by half and go from there. (You don’t want hockey pucks). If you like your burgers greasy like I do, douse them in some more olive oil while they finish up in the skillet. (Make sure to turn your range hood on because olive oil can get smoky.)

Now as the story goes (and it goes this way a lot more often than I would like it to), when this recipe was born I had a bunch of mixed mushrooms that needed to be used up. Yeah… I admit it… I kind of forgot about them and they weren’t looking too happy from their place shoved way back in the crisper drawer of my fridge.



Old mushrooms work great for this beef and mushroom burger recipe, though; they kind of ‘hide out’ in the meat.

Imagine that – mushrooms working behind the scenes will bring you the best flavors ever, and they’ll be happy-dancing now because they won’t go to waste.

How nice!

I don’t know about you, but I am a big fan of burgers sans bun. Feel free to use buns if you want, but plating these mushroom beef burgers with all the summer-like trimmings feels a little classier to me. These awesome hamburger patties are meaty and filling, so you won’t even miss the bun. Just scatter some arugula on a plate instead, top with a couple of burger patties, add a dollop of mayo and drizzle with sriracha. Lay some sliced red onion on the side and ta-dah! 

Easy gourmet burgers are now yours to serve.

But… why should the goodness be limited to summer? 

The answer is, it shouldn’t. I have been making these burgers all year round because they are soooooooo easy to make. I make them for our date night dinners at home… not only can they dress fancy (gravy is the little black dress for burgers), but less time in the kitchen means more time with Mark. When we’re snuggling in during the winter months, I’ll make these burgers but instead of arugula, mayo, sriracha and crisp red onion, I lay a patty over a generous helping of mashed potatoes, drizzle it with mushroom or beef gravy, lay on a another patty, drizzle on some more gravy, then sprinkle with fresh parsley (yes, dried works too.) 

When it comes right down to it. you can dress these babies up however you want. I imagine they would pair well with ketchup and mustard (take ’em out to the ball game), or maybe creamed horseradish (dance party!), or even just a radish (walks on the beach)…

Once you’ve gotten to the meat of the matter, the rest is gravy!

Healthy Home Cooked Meals

This recipe uses essential oils.

If you want to use the actual ingredients instead, please refer to the easy-to-use Essential Oil Conversion Chart.

Helpful Recipe How-To Photos:

Healthy Home Cooked Food
Heat olive oil in skillet until it just begins to smoke.
Best Hamburger Patties
Add the hamburger patties.

Making The Perfect Hamburger Patty
For the best hamburgers, press them as they cook to prevent shrinking.

Healthy Hamburger Patties
The Mushroom Beef Burgers are done!


Something Quick and Easy For Dinner Tonight
Summertime
Something Quick and Easy For Dinner Tonight
Wintertime

Healthy Burger Recipe Ideas
Mushroom Beef Burgers Recipe

Mushroom Beef Burgers

These mushroom beef burgers become healthy hamburger patties when you’re cooking with essential oils. This healthy burger dinner can be dressed two ways; lighten it up for summer or add a gourmet touch for a date night dinner. Both can be fast easy meals for tonight.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course burgers, Main Course
Cuisine American
Servings 6 Burgers

Ingredients
  

  • ½ cup heavy cream
  • 1 tablespoon cola
  • 1 teaspoon Worcestershire sauce
  • 1 ½ tablespoon olive oil divided
  • 3 drops rosemary essential oil
  • 2 drops frankincense essential oil
  • 1 cup finely chopped mushrooms of your choice
  • ¼ cup (1 small) yellow onion finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pound ground beef
  • baby arugula for serving summertime
  • mayonnaise for serving summertime
  • sliced red onion for serving summertime
  • sriracha for serving summertime
  • mashed potatoes for serving wintertime
  • chopped fresh parsley for serving wintertime

Instructions
 

  • Combine the heavy cream, cola and Worcestershire sauce in a small bowl or measuring cup. Whisk the essential oils into 1/2 tablespoon of the olive oil and whisk to thoroughly combine, then whisk the oils into the cream mixture. Set aside.
  • Add the mushrooms, onion, salt and pepper to a large bowl and mix together. Next, add the cream mixture and mix just enough to combine. Finally, add the ground beef and use your hands to combine everything together until it is just mixed. Do not over mix! 
  • Cut a sheet of waxed paper into 7 squares that are each about 7 inches long. Place one sheet on a plate and set aside.
  • Divide the meat mixture into 6 equal parts. Take one part and form it into a ball; it should be about the size of a baseball. Carefully flatten the meatball into a round patty and place it on the plate prepared with the waxed paper. Use your fingers and the palm of your hand to finish shaping the patty. When done, it should be about 5 inches in diameter and between 1/4 and 1/2 inch thick. Lay another sheet of waxed paper over the patty and repeat with the remaining pieces of meat mixture, ending with a sheet of waxed paper on top. The hamburgers can be chilled in the refrigerator for up to a day. If you decide to make them ahead, place them in a ziplock bag with the waxed paper in place and keep the sealed bag flat until you are ready to use them.
  • When you are ready to cook the burgers, heat the remaining 1 tablespoon olive oil a large cast iron skillet over high until just beginning to smoke, then lower the heat to medium-high. Place as many burgers as you can fit comfortably into the skillet and place a second, smaller cast iron skillet over the burgers to keep them flat while they cook. A grill press works well, too, but I find that using a 12-inch skillet over a 13-inch one covers all the burgers at the same time – so efficient! Check the burgers after 2 minutes and if the tops are still very pink, continue to cook for another minute or two, or until the edges are brown. Flip the burgers, place the skillet on top of them, and cook for another 2-3 minutes, or until done to your liking. Two minutes on each side will give a medium-rare burger, 3 minutes medium-well. Keep your oven mitts handy because you will want to keep an eye on them as they cook. Don't worry if the skillet has a lot of moisture in the bottom, this is just the excess cream getting pressed out. It is what makes the burgers so soft and juicy as they cook in this flavor-infused liquid.
  • There are two ways I like to serve these hamburgers: the summer way and the winter way! To serve them up summer-like, prepare plates by dressing them with a layer of baby arugula. Place a burger (or two) on top of the arugula, add a dollop of mayonnaise on the burger, and drizzle everything with sriracha. Garnish with slices of red onion. To serve these burgers winter-like, spoon mashed potatoes into the center of the plates, place a burger (or two) on top of the potatoes, and top it all with brown or mushroom gravy.
Keyword awesome hamburger patties, beef and mushroom burger recipe, best hamburger recipe, cooking with essential oils, easy hamburgers, easy healthy food to cook at home, easy meals under 30 minutes, healthy hamburger patties, healthy home cooked food, healthy home cooked meals, healthy meals at home, homemade burger recipe, mushroom beef burger recipe, mushroom beef burgers, quick easy dinner tonight, something quick and easy for dinner tonight, using essential oils in cooking
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Homemade Mayonnaise

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Yield: 2 Cups | Total Time: 20 Minutes

You know that moment when you go to make a sandwich and you realize…..

where’s the mayo?

Which begs the question…..

“Got Mayo?”

Dum dum dummmmm……

“No! I don’t! Now what do I do? I’ve only got 30 minutes before I have to be out the door and I need to finish the potato salad I promised to bring to the potluck that begins in one hour!”

Well, I’ve had moments like this, and recently that moment happened during the middle of a snowstorm when all I wanted to do was make myself an egg salad sandwich. As you may know from watching my videos, my husband Mark and I live so far out in the country that we don’t even have garbage or recycling pick-up. (Translation: Winter Storm = Where Did The Road Go?) I’ve been saving all the glass jars, however, and thought… maybe I can use one to fill with some homemade mayonnaise!

But…

How to make homemade mayonnaise?

Now you might be thinking that learning how to make mayo at home is going to be hard. Like, how do you make mayonnaise? I thought it would be hard, too, but it really isn’t – unless you struggle with patience because getting a great quality homemade mayo that isn’t goopy will take about 15 minutes of your time – and some elbow grease if you don’t have an electric stand mixer. (Which is great if you can’t get to the gym because of, you know…. snowstorm….)

Fresh mayonnaise is mostly made up of egg and oil. Those two don’t typically mix all that well unless you emulsify them. This is where the lengthy and high speed whisking comes in – lengthy because you only want to add the oil one drop at a time (very important for that light and creamy texture that makes mayo so spreadable) and high speed because you want to add air while doing it.

While egg and oil make a great mayo base, they don’t have a lot of flavor on their own. That is why even the most simple mayonnaise recipe is flavored with other stuff like vinegar, lemon, and mustard. (It should be, anyway. Have you read the ingredient label on the store bought stuff? The ingredients used to make mayonnaise should never sound like a lesson in chemistry.) Vinegar, lemon and mustard give this homemade mayonnaise that characteristic tang that makes mayo so yummy. Its for this reason you can probably make your own mayo right now because these basic ingredients are things most people already have in the kitchen or pantry (which is great news if you are snowed in and really want that egg salad sandwich!)

Now for anyone who knows me well, you know that I can’t just stick to basic when it comes to recipes. I dug around my pantry and found apple cider vinegar, so of course I had to throw that in there because, you know, it’s healthy, as is mayo made with olive oil… so I added that in there, too. I will sometimes sweeten the tangy bite a little bit by using honey dijon mustard, but feel free to use regular or plain dijon if you have it. Any mustard will do, it all depends on your preference.

Now for the sriracha… don’t omit it. Six drops won’t make your diy mayonnaise taste spicy, but they will round out the acid just right. Of course, you can add as much as you like, especially if you like things hot. I just prefer to add more flavors as I use the mayo for various recipes, like my Germaniana potato salad or Dilly-Horse Tartar Sauce – which goes great with my 30-Minute Amazing Cod Dinner. (I think I’ve just made my dinner menu tonight simply with the act of creating this mayonnaise recipe!)

Still not convinced on how easy it is to make your own mayonnaise at home? Watch me making this mayo in the video below. I think that making this video was actually harder than making mayo by hand! This recipe comes together so fast that there was no time for second, third (or thirtieth) takes on this one, which means that Felix’s mad dash out of the room behind me had to stay in the final cut…

Gotta luv ‘dem!


Homemade Mayonnaise

Total Time: 20 Minutes

INGREDIENTS:

  • egg
  • 3/4 cup vegetable oil
  • 1/4 cup olive oil
  • 4 drops lemon essential oil (or 1-2 tablespoons lemon juice)
  • 1/2 teaspoon salt
  • 1 tablespoon white vinegar
  • 1 tablespoon apple cider vinegar
  • 6 drops hot pepper sauce
  • 1 1/2 tablespoons dijon mustard

RECIPE DIRECTIONS:

1. Place the egg in the bowl of a stand mixer fitted with the whisk attachment. Beat the egg at high speed until pale and frothy, about 3 minutes.

How To Make Mayo At Home

2. Combine the vegetable and olive oils in a measuring cup that has a pour spout. With the mixer running, begin adding the oil to the egg one drop at a time. This may seem tedious, but adding the oil only one drop at a time will enable it to emulsify, giving the mayonnaise its light, fluffy texture. If you add the oil too fast, your mayonnaise will end up more like a soup that will eventually separate. Yuck! After adding about a 3rd of the oil, you may increase the drops to a very thin stream, backing off every few seconds to give the oil time to suspend into the mixture properly. As you keep this up, the mixture will begin to resemble mayonnaise. This whole process of adding the oil will take about 15 minutes. Be patient – you can’t rush this step!

Making Mayo

3. Once the oil is completely added to the mayonnaise, continue to whisk on high speed for another minute. While the mixer is still running at high speed, add the essential oil, salt, vinegars, hot pepper sauce, and mustard. Allow several seconds to pass in between each ingredient so that they don’t deflate the mayonnaise.

4. Stop the mixer and transfer the mayonnaise to a small glass jar with a tight fitting lid. The mayonnaise should be a pale yellow color. Store in the refrigerator until ready to use (the mayonnaise will firm up even more as it cools).

Fresh Mayonnaise

5. Serve as you would store-bought mayo; on sandwiches, in dressings, in salads, in mashed potatoes, in sauces… etc…

Simple Mayonnaise

How Do You Make Mayonnaise?
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Ham and Cheese Stuffed Meatloaf

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Serves: 4 | Total Time: 1 Hour



Things are beginning to get really blustery here in Wisconsin. Although the calendar says that it is still fall, it truly is winter here. It has been since we got our first snowfall on Halloween!

Such wintry weather calls for the greatest comfort food of all time…

Meatloaf!

The addition of classic Italian herbs ups the ante of this stuffed meatloaf recipe. When this meatloaf with cheese bakes, it makes the whole house smell like an Italian bistro. You can’t get more comforting than that! 

Serve with a generous helping of mashed potatoes oozing with melted butter, then cozy up with a bottle of red, your favorite slippers, and let it snow…


Wine Pairing Notes

Wine pairings for Sweet and Savory Chicken Thighs:

Both red and white wines pair well with this meatloaf! You can thank the combination of ham, beef, herbs and cheese for that. If you prefer white, go with a dry sauvignon blanc or a medium-dry riesling. Want to crack open a bottle of red instead? Go for a cabernet sauvignon that is dry and oaky. Here are some hand picked for you:


How to Make Ham and Cheese Stuffed Meatloaf:

What you’ll need:

  • 3/4 cup plain dried breadcrumbs, plus 2 tablespoons, divided
  • 1/2 teaspoon ground black pepper
  • 1/2 tablespoon garlic powder
  • egg
  • 1/4 cup evaporated milk
  • 1/2 tablespoon Worcestershire sauce
  • 1/2 tablespoon olive oil
  • 2 drops oregano essential oil
  • 1 drop basil essential oil
  • 1 lb. grass-fed ground beef
  • 1 lb. ground pork
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and pepper to taste
  • 4 to 6 very thin slices turkey breast
  • 4 to 6 very thin slices black forest ham
  • 4 ounces shredded Swiss cheese
  • 2 tablespoons freshly grated parmesan cheese
  • 2 tablespoons tomato paste
  • 2 tablespoons water
  • 1/2 teaspoon brown sugar
  • splash heavy cream

RECIPE DIRECTIONS:

1. Preheat oven to 375 degrees F.

2. Mix the 3/4 cup breadcrumbs, garlic powder, and black pepper in a small bowl.

3. In a cup, whisk together the egg, evaporated milk, and Worcestershire sauce.

4. In a ramekin, vigorously whisk the 2 drops oregano essential oil and 1 drop basil essential oil into the olive oil. Pour the oil combination into the egg mixture and whisk well.

5. Place the ground beef and ground pork in a stand mixer with the paddle attachment. With the mixer on low, slowly add the breadcrumb mixture into the meat, followed by the egg mixture. Turn off the mixer immediately after all ingredients are evenly combined. You don’t want to over mix the meat or it may become too dense when baked.

6. Lay out two 18-inch long sheets of parchment paper on a flat work surface. In a small cup, combine the remaining 2 tablespoons breadcrumbs, dried basil and dried oregano. Season with salt and pepper and mix well.  Gently sprinkle the seasoned breadcrumbs over each sheet of parchment paper.

7. Divide the meat mixture into two equal sections and place them on a flat work surface. Using your hands, form each section into a rectangle about 10 inches long by 6 inches wide, each should be about 1/2 inch thick. Transfer the meat onto the parchment papers with the breadcrumbs.

8. Carefully place half of the sliced ham onto one of the meat rectangles, followed by 2 slices of the turkey and 2 slices of the Swiss cheese. Repeat with the second meat rectangle. Sprinkle each with equal amounts parmesan cheese. (I use a zester and just grate it right over the meat!) Leave about a 1/2 inch border of meat around the edges uncovered. This will allow you to seal the meat closed after you roll it.

9. Very carefully roll each meat section into a log. I use the parchment paper as a guide to get started, then I use my thumbs to bring up the middle while guiding the edges with my fingers. Carefully pinch the ends shut to keep any of the filling from leaking out during baking.

10. Place the meat loaves in small loaf pans or on a sheet pan. (For a great make-ahead meal, wrap one or both rolls in foil and freeze until ready to use, then thaw and bake!) Loosely cover the loaves with foil and bake for 30 minutes.

11. While the loaves are baking, add the tomato paste, water, brown sugar, and heavy cream to a small bowl. Season with salt and pepper. Whisk vigorously until a smooth sauce results. 

12. Remove the meat loaves from the oven and brush with the tomato paste mixture. Return to the oven, uncovered, for another 10 minutes. Serve sliced with mashed potatoes and, if desired, brown gravy.


Stuffed Meatloaf Recipe Idea
Easy Stuffed Meatloaf Recipe

Ham and Cheese Stuffed Meatloaf

Christy Boston’s Kitchen
The addition of classic Italian herbs ups the ante of this stuffed meatloaf recipe. When this meatloaf with cheese bakes, it makes the whole house smell like an Italian bistro. You can't get more comforting than that! 
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine American, Comfort Food, Italian
Servings 4 people

Ingredients
  

  • ¾ cup plain dried breadcrumbs, plus 2 tablespoons divided
  • ½ teaspoon ground black pepper
  • ½ tablespoon garlic powder
  • 1 egg
  • ¼ cup evaporated milk
  • ½ tablespoon Worcestershire sauce
  • ½ tablespoon olive oil
  • 2 drops oregano essential oil
  • 1 drop basil essential oil
  • 1 pound grass-fed ground beef
  • 1 pound ground pork
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • salt and pepper to taste
  • 4 very thin slices turkey breast
  • 4 very thin slices black forest ham
  • 4 ounces shredded Swiss cheese
  • 2 tablespoons freshly grated parmesan cheese
  • 2 tablespoons tomato paste
  • 2 tablespoons water
  • ½ teaspoon brown sugar
  • splash of heavy cream

Instructions
 

  • Preheat oven to 375° F.
  • Mix the ¾ cup breadcrumbs, garlic powder, and black pepper in a small bowl.
  • In a cup, whisk together the egg, evaporated milk, and Worcestershire sauce.
  • In a ramekin, vigorously whisk the 2 drops oregano essential oil and 1 drop basil essential oil into the olive oil. Pour the oil combination into the egg mixture and whisk well.
  • Place the ground beef and ground pork in a stand mixer with the paddle attachment. With the mixer on low, slowly add the breadcrumb mixture into the meat, followed by the egg mixture. Turn off the mixer immediately after all ingredients are evenly combined. You don’t want to over mix the meat or it may become too dense when baked.
  • Lay out two 18-inch long sheets of parchment paper on a flat work surface. In a small cup, combine the remaining 2 tablespoons breadcrumbs, dried basil and dried oregano. Season with salt and pepper and mix well.  Gently sprinkle the seasoned breadcrumbs over each sheet of parchment paper.
  • Divide the meat mixture into two equal sections and place them on a flat work surface. Using your hands, form each section into a rectangle about 10 inches long by 6 inches wide, each should be about 1/2 inch thick. Transfer the meat onto the parchment papers with the breadcrumbs.
  • Carefully place half of the sliced ham onto one of the meat rectangles, followed by 2 slices of the turkey and 2 slices of the Swiss cheese. Repeat with the second meat rectangle. Sprinkle each with equal amounts parmesan cheese. (I use a zester and just grate it right over the meat!) Leave about a 1/2 inch border of meat around the edges uncovered. This will allow you to seal the meat closed after you roll it.
  • Very carefully roll each meat section into a log. I use the parchment paper as a guide to get started, then I use my thumbs to bring up the middle while guiding the edges with my fingers. Carefully pinch the ends shut to keep any of the filling from leaking out during baking.
  • Place the meat loaves in small loaf pans or on a sheet pan. (For a great make-ahead meal, wrap one or both rolls in foil and freeze until ready to use, then thaw and bake!) Loosely cover the loaves with foil and bake for 30 minutes.
  • While the loaves are baking, add the tomato paste, water, brown sugar, and heavy cream to a small bowl. Season with salt and pepper. Whisk vigorously until a smooth sauce results.
  • Remove the meat loaves from the oven and brush with the tomato paste mixture. Return to the oven, uncovered, for another 10 minutes. Serve sliced with mashed potatoes and, if desired, brown gravy.

Notes

Don’t have essential oils? Head over to the Essential Oil Ingredient Conversion Chart to find out how much of each herb to use.
Keyword comfort food recipes, easy meatloaf recipe, freezable meatloaf recipe, gourmet meatloaf, ham and cheese stuffed meatloaf, ham and swiss meatloaf, italian meatloaf, make ahead meals, make ahead meatloaf, meatloaf ideas, stuffed meatloaf
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Chill-Chaser Chicken Dinner

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Serves: 2 | Total Time: 45 Minutes

This complete chicken dinner works great if you are looking for winter recipes that take less than an hour to make.

I know, it is not officially winter yet… according to the calendar, at least. But if you live in Wisconsin like I do, it has been winter for the last five weeks! Yes, it has been snowing here since the end of October. (I guess I don’t need much motivation to get a head start on my winter chicken recipes!)

This stove top chicken will work in all climates, however. The heat of the chipotle is tempered with honey, and if you don’t want the smoky flavor that hints of cold weather, just leave out the tea.

I can’t stress enough how important it is to keep the provolone in this recipe. It really does complete the dish!

If you are looking for chicken breast recipes for dinner that are low carb, just omit the potatoes altogether, but don’t forget to sprinkle some shredded provolone on top of the chicken.

Do you like your cheese melty? Simply add it on top the chicken breasts while they are still in the pan, cover, and cook for about 2 minutes more. This should be enough to melt the cheese.

Whichever way you cook it, this complete chicken dinner will chase away any winter chill. Perfect for wet gray days, or even blustery sunny days…

Feeling romantic? Spread a blanket by the fire, make a mug of something hot, and enjoy an indoor winter picnic with this Chill-Chaser Chicken Dinner.

So cozy!


Chill-Chaser Chicken Dinner

Total Time: 45 Minutes

Prep: 10 Minutes / Cook: 20 Minutes / Rest: 15 Minutes

INGREDIENTS:

  • 2 tablespoons chipotle pepper in adobo sauce, puréed
  • 1 tablespoon honey
  • 1/2 teaspoon ground mixed peppercorns
  • 1/2 cup orange juice
  • 3 garlic cloves, peeled and smashed
  • 1/4 cup fresh cilantro leaves, packed
  • salt and pepper
  • 2 boneless, skinless chicken breasts
  • 1/4 cup boiling water
  • 1 chai spice black tea bag
  • 2 tablespoons olive oil
  • 2 cups mashed potatoes
  • 1/2 cup shredded provolone cheese
  • 1/4 cup water, plus more if needed
  • 1 tablespoon chopped fresh cilantro

RECIPE DIRECTIONS:

1. Combine the chipotle in adobo, honey, peppercorns, orange juice, garlic and 1/4 cup cilantro in a food processor. Pulse until mixed, then run continuously until only small bits remain, about a minute. The sauce will be very thin. Season with salt and pepper, then transfer sauce to a medium bowl.

2. Steep the tea bag in the boiling water for 5 minutes. Pierce the chicken all over with a sharp fork, such as a carving fork, then immerse the chicken in the chipotle sauce. Pour the hot tea over the chicken, discard the tea bag. With your hands, mush the chicken into the sauce until it is fully coated and penetrates the pierced meat. Set aside and allow to marinate for 15 minutes.

Best Chicken Winter Recipe

3. While the meat marinates, heat up the mashed potatoes and stir in the provolone cheese until smooth and creamy. Season with salt and pepper. Set aside, cover, and keep warm over low heat.

4. Heat the olive oil in a medium skillet until it is very hot and beginning to smoke. Sear the chicken on both sides, about a minute on each side. Reduce the heat to medium and pour the chipotle sauce over the chicken. Cover and simmer over medium for 20 minutes, basting every five minutes. When basting, be sure to scoop up as many herbs as possible. After 15 minutes or so, the pan will begin to dry out. Add the 1/4 cup water and with a wooden spoon or kitchen tongs, scrape up the dark bits from the bottom of the skillet and stir them into the sauce. The water should darken to a beautiful terra cotta color as the liquid picks up all the flavors on the bottom. Continue to baste the chicken, adding more water if needed – one tablespoon at a time. Replace the cover and continue to cook for 5 more minutes.

Comfort Food Chicken Dinner

5. Spoon equal amounts of the mashed potatoes onto 2 plates, swirling them into discs in preparation for the chicken. (Make sure to leave ridges in the potatoes with the spoon to catch the gravy!) Place a chicken breast on top of the potatoes on each plate. Spoon the juices from the pan over the chicken and potatoes, then garnish with the chopped cilantro. For an extra flavor boost, sprinkle with more shredded provolone.


Best Chicken Dinner Recipe For Winter
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Easy One-Pan Fiesta Dinner

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Serves: 4 | Total Time: 30 Minutes

I love one pan dinners! They provide such easy food to make, especially if you are looking for quick, easy dinner ideas for busy weeknights.

Let me explain the story that birthed the idea for this one skillet meal…

After I moved back from New York, I stayed with my folks for a few months to bridge the gap between having my own place out east and having one in Wisconsin. During this time, I had undergone rotator cuff surgery, and for anyone who has ever had rotator cuff surgery, you know how long and painful the recovery time can be.

With my arm in a sling for almost two months, not being able to cook began to drive me nuts. I resolved one night that I was going to make dinner for my parents – even if I had use of only one of my arms. I needed an easy, healthy dinner idea that would use the least amount of things to lift as possible if I was going to accomplish this!

That is when my mom pulled out her electric skillet. I had never had one before, and honestly, I am not sure why I didn’t catch on to the idea sooner. I used that thing all the time after that night. My folks have since given one to Mark and I as a wedding gift and now I can’t imagine how I ever survived without one before!

This small appliance has become one of my favorite kitchen tools, especially now that I can plug it in right in front of the window overlooking the western horizon. No need to miss another sunset just because dinner needs to be made…

If you feel the need to have a cocktail with this one skillet meal, a great one to pair it with (and one of my new favorites) is The Pioneer Woman’s Spicy Tequila Sunrise. Mmmmmm, I can’t imagine a better way to turn up the heat, especially now that things are so cold and wet around here!

Easy meal prep, minimal cleanup, spicy cocktails and glorious sunsets – who can ask for more?


Easy One-Pan Fiesta Dinner

Total Time: 30 Minutes

Prep: 10 Minutes / Cook: 20 Minutes

INGREDIENTS:

  • 2 tablespoons olive oil
  • 4 large chicken sausages (1 lb.), sliced 1/4 inch thick (any flavor variety will work fine)
  • 2 cups frozen corn
  • 1 cup roughly chopped yellow onion
  • 1 red bell pepper, roughly chopped
  • 1 green bell pepper, roughly chopped
  • 2 cups cooked wild rice blend
  • 15 ounces canned black beans, rinsed and drained
  • 1/3 cup roughly chopped fresh cilantro leaves, plus more for garnish
  • sour cream, for garnish (optional)
  • sriracha, for garnish (optional)
  • lime juice, for garnish (optional)

RECIPE DIRECTIONS:

1. Heat olive oil in an electric skillet set to 350 degrees, or in a stovetop skillet over medium heat. Add sausage and fry, stirring occasionally, until slightly browned and cooked through, about 5 minutes. Add the corn and continue to cook for another 3 minutes so that the corn heats through and some of the liquid evaporates off. Add the onions and peppers and stir for another 4 minutes, or until softened.

One Pan Skillet Dinner

2. Turn the skillet up to 375 degrees (or increase the heat to medium-high if using a stovetop). Add the rice and stir until heated through, about 2 minutes. Finally, toss in the black beans, season with salt and pepper, then cook for about 5 minutes more while consistently stirring. Turn off heat then stir in the cilantro.

3. Immediately spoon the fiesta dinner into bowls while it is still hot. If desired, top with a dollop of sour cream, a drizzle of sriracha, a dash of lime juice, and more cilantro.

Goes great with margaritas… or – if you dare – try it with The Pioneer Woman’s Spicy Tequila Sunrise.


Fast and Easy Skillet Chicken Dinner Idea
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Germanicana (German-American Potato Salad)

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Serves: 6 |  Total Time: 1 Hour

German potato salad?

American potato salad?

Can’t decide?

This recipe incorporates both in one fantastic potato salad dish! You’ll get the creaminess of American potato salad along with the tangy bite of German potato salad, plus it can be served warm, cold, or room temperature.

When cooking the potatoes in this recipe, resist the temptation to add water. New red potatoes have enough of their own natural water… and if you have the patience to simmer them low and slow, they will cook in their own juices to produce the creamiest, most flavorful potatoes. 

The only caveat is that you will need a good pot with a tight-fitting lid to keep all that steam from escaping.

Every time I make this for a party or get-together, it becomes a new favorite for someone.

Will you be next?


Germanicana

(German-American Potato Salad)

Total Time: 1 Hour

Prep: 15 Minutes / Cook: 45 Minutes

INGREDIENTS:

  • 2 lbs. new red potatoes, skins on and halved (larger pieces quartered)
  • 4 tablespoons salted butter
  • 1/4 cup good quality olive oil
  • 1/3 cup whole milk
  • 1 tablespoon lemon juice
  • 3/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon ground black pepper
  • garlic clove, minced
  • 2 stalks celery, chopped
  • scallions, chopped
  • 1/4 lb. bacon, cooked and crumbled

RECIPE DIRECTIONS:

1. Melt butter and olive oil in a dutch oven with a fitted lid over medium heat. Add potatoes, cover, and reduce heat to medium-low. Simmer for 45 minutes, stirring only once in a while (not too much or you’ll loose that precious moisture), until the potatoes are soft all the way through and very slightly browned on the edges. Do not add water! The potatoes will cook in their own juices, maximizing flavor and creaminess. (If browning happens too early, reduce heat to prevent burning and uneven cooking.) Once cooked through (check with a fork), drain the potatoes. Discard the oil and transfer potatoes to a large bowl.

Red Potato Salad

2. In a smaller bowl, vigorously whisk together the milk and lemon juice until the milk thickens slightly and resembles buttermilk. Add the mayonnaise, vinegar, sugar, salts, and pepper and whisk until well combined. Set aside.

3. Once the potatoes have cooled down a bit, gently stir in the the garlic, celery, scallions, and bacon bits with a large wooden spoon. Pour mayonnaise mixture over potatoes and fold it in carefully until the potatoes are coated, be careful not to mash the potatoes. They may break apart a little, and that is ok. Large chunks are good, however! 

4. Serve the potato salad chilled or at room temperature with Wisconsin bratwurst, sweet and sour bread and butter pickles, and a cold beer.

Germanicana German American Potato Salad
Best Potato Salad
German American Fusion Potato Salad

Germanicana (German-American Potato Salad)

This recipe incorporates both German potato salad and American potato salad in one fantastic potato salad dish! You’ll get the creaminess of American potato salad along with the tangy bite of German potato salad, plus it can be served warm, cold, or at room temperature.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Salad, Side Dish
Cuisine American
Servings 6 people
Calories 470 kcal

Ingredients
  

  • 2 pounds new red potatoes skins on and halved (larger pieces quartered)
  • 4 tablespoons salted butter
  • 1/4 cup good quality olive oil
  • 1/3 cup whole milk
  • 1 tablespoon lemon juice
  • 3/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon ground black pepper
  • 1 garlic clove minced
  • 2 stalks celery chopped
  • 2 scallions chopped
  • 1/4 pound bacon cooked and crumbled

Instructions
 

  • Melt butter and olive oil in a dutch oven with a fitted lid over medium heat. Add potatoes, cover, and reduce heat to medium-low. Simmer for 45 minutes, stirring only once in a while (not too much or you'll loose that precious moisture), until the potatoes are soft all the way through and very slightly browned on the edges. Do not add water! The potatoes will cook in their own juices, maximizing flavor and creaminess. (If browning happens too early, reduce heat to prevent burning and uneven cooking.) Once cooked through (check with a fork), drain the potatoes. Discard the oil and transfer potatoes to a large bowl.
  • In a smaller bowl, vigorously whisk together the milk and lemon juice until the milk thickens slightly and resembles buttermilk. Add the mayonnaise, vinegar, sugar, salts, and pepper and whisk until well combined. Set aside.
  • Once the potatoes have cooled down a bit, gently stir in the the garlic, celery, scallions, and bacon bits with a large wooden spoon. Pour mayonnaise mixture over potatoes and fold it in carefully until the potatoes are coated, be careful not to mash the potatoes. They may break apart a little, and that is ok. Large chunks are good, however! 
  • Serve the potato salad chilled or at room temperature with Wisconsin bratwurst, sweet and sour bread and butter pickles, and a cold beer.
Keyword american potato salad, best potato salad recipe, german potato salad, germanicana, potato salad
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Tomato Cucumber Soup

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Serves: 2 | Total Time: 1 Hour 15 Minutes

This cold tomato soup recipe is perfect if you love the flavor of a fresh tomato right out of your garden.

Unlike traditional tomato gazpacho which is seasoned heavily with onions, this cold tomato soup recipe is cooled down with cucumber.

Lime and mint brighten things up, and the acidity of the tomatoes is toned down with the creamy ingredients.

The result is this perfectly balanced combination of summer flavor that sings to every taste bud on your tongue. 

Yes, there is something for everyone in this little bowl of soup!


Tomato Cucumber Soup

Total Time: 1 Hour 15 Minutes

Prep: 10 Minutes / Cook: 5 Minutes / Chill: 1 Hour

INGREDIENTS:

  • 1/2 tablespoon olive oil
  • 1 medium yellow onion, roughly chopped
  • 4 medium tomatoes, roughly chopped
  • 1/2 cucumber, roughly chopped with skin on
  • 1/4 cup coconut milk
  • 1 1/2 tablespoons mayonnaise
  • 1 tablespoon heavy cream
  • 1 teaspoon chopped mint leaves
  • 1/4 teaspoon Maharajah Style Curry
  • 1/4 teaspoon salt
  • pinch black pepper
  • 3 drops lime essential oil

RECIPE DIRECTIONS:

1. Heat olive oil in a medium pan over medium. Add the onions and saute for 3 minutes. Add the tomatoes and continue to cook, stirring occasionally, for another 2 minutes or until you begin to see the tomatoes give up their juices. Remove the pan from the heat and allow to cool slightly.

2. Puree the tomato mixture in a blender by pulsing several times. Add the cucumbers and pulse until chopped into small pieces. Add in the remaining ingredients and pulse until well combined.

3. Chill the soup for a minimum of 1 hour. Serve in bowls garnished with mint leaves and a grind of black pepper.

Chilled Tomato Cucumber Soup
Tomato Cucumber Soup

Tomato Cucumber Soup

This Cold Tomato Soup Recipe Is The Perfect Make-Ahead Meal For Summer. Get The Flavor Of Garden-Fresh Tomatoes In Every Bite.
Prep Time 10 mins
Cook Time 5 mins
Chill 1 hr
Total Time 1 hr 15 mins
Course Soup
Servings 2 people
Calories 250 kcal

Ingredients
  

  • 1/2 tablespoon olive oil
  • 1 medium yellow onion roughly chopped
  • 4 medium tomatoes roughly chopped
  • 1/2 cucumber roughly chopped with skin on
  • 1/4 cup coconut milk
  • 1 1/2 tablespoons mayonnaise
  • 1 tablespoon heavy cream
  • 1 teaspoon chopped mint leaves
  • 1/4 teaspoon Maharajah Style Curry
  • 1/4 teaspoon salt
  • 1 pinch black pepper
  • 3 drops lime essential oil

Instructions
 

  • Heat olive oil in a medium pan over medium. Add the onions and saute for 3 minutes. Add the tomatoes and continue to cook, stirring occasionally, for another 2 minutes or until you begin to see the tomatoes give up their juices. Remove the pan from the heat and allow to cool slightly.
  • Puree the tomato mixture in a blender by pulsing several times. Add the cucumbers and pulse until chopped into small pieces. Add in the remaining ingredients and pulse until well combined.
  • Chill the soup for a minimum of 1 hour. Serve in bowls garnished with mint leaves and a grind of black pepper.

Notes

To get a nice, clean cut on the tomatoes, use a serrated knife.
Keyword best tomato gazpacho recipes, chilled tomato cucumber soup, cold tomato cucumber soup, easy tomato gazpacho, fruit gazpacho recipes, gourmet tomato gazpacho, tomato cucumber gazpacho, tomato soup with cucumber
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Cool Cucumber Salad

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Serves: 4 | Total Time: 10 Minutes

This is one of the easiest summer side dish recipes I’ve made in a while.

If you are like me and you like your food on the spicier side (yes, even in the heat of summer!), then you will want a side dish recipe that is cool and refreshing to go alongside your kickin’ entrees.

This salad not only works great as a summer side dish, but you can use it all year round as a filling in spicy tacos or burritos, too.

Mmmmmm, a recipe that is as versatile as it is good. 

Options are always nice, aren’t they?


Cool Cucumber Salad

Total Time: 10 Minutes

INGREDIENTS:

  • 1 cup sliced butter lettuce (can also use Boston Bib)
  • 1/2 seedless cucumber, thinly julienned on a mandoline
  • 1/2 tablespoon olive oil
  • 1/2 tablespoon white balsamic vinegar
  • 2 green onions, sliced thin
  • salt and pepper to taste

RECIPE DIRECTIONS:

1. After prepping the cucumber, use paper towels to pat as much moisture out of the cucumber pieces as you can without crushing them.

2. Toss all ingredients together in a large bowl and chill until ready to serve.

Cool Cucumber Salad Summer Recipe Idea
Cool Cucumber Salad For Summer

Cool Cucumber Salad

If you like spicy entrees, then you will love this cool cucumber salad to go alongside them. Easy to make, this cucumber salad recipe can be used in tacos and burritos, too.
Prep Time 10 mins
Total Time 10 mins
Course Salad
Servings 4 people

Ingredients
  

  • 1 cup sliced butter lettuce (can also use Boston Bib)
  • 1/2 seedless cucumber, thinly julienned on a mandoline
  • 1/2 tablespoon olive oil
  • 1/2 tablespoon white balsamic vinegar
  • 2 green onions sliced thin
  • salt and pepper to taste

Instructions
 

  • After prepping the cucumber, use paper towels to pat as much moisture out of the cucumber pieces as you can without crushing them.
  • Toss all ingredients together in a large bowl and chill until ready to serve.

Notes

It is important to get as much moisture out of the cucumbers as you can before you mix up this salad. This will prevent the salad from getting soggy.
 
To do this, after you’ve run your cucumber through the mandolin, collect the shreds and place them into a bowl lined heavily with paper towels. Put more paper towels on top and gently press to soak up some of the liquid. Keep doing this with new paper towels until most of the moisture is soaked up.
 
Wrap the cucumber shreds in dry paper towels and allow them to rest in the refrigerator until you are ready to use them.
Keyword cucumber salad recipe, easy fast salad recipes, summer salad
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