Foolproof Living https://foolproofliving.com/ Tried & True Recipes ยท No Refined Sugars Fri, 24 Nov 2023 13:54:06 +0000 en-US hourly 1 https://wordpress.org/?v=6.3.2 https://foolproofliving.com/wp-content/uploads/2018/01/cropped-icon-1-32x32.png Foolproof Living https://foolproofliving.com/ 32 32 Chestnut Stuffing https://foolproofliving.com/chestnut-stuffing/ https://foolproofliving.com/chestnut-stuffing/#respond Sat, 18 Nov 2023 20:54:03 +0000 https://foolproofliving.com/?p=72033 Stuffing is one of my favorite Thanksgiving side dishes, and I like to think this stuffing recipe with chestnuts brings a special addition to the holiday table. Classic and simple, and a wonderful make ahead, let’s just say this will be one more task you can check off your holiday to-do list. If you are interested in more chestnut recipes, we have a delicious recipe for Cream of Chestnut Soup,...

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Stuffing is one of my favorite Thanksgiving side dishes, and I like to think this stuffing recipe with chestnuts brings a special addition to the holiday table. Classic and simple, and a wonderful make ahead, let’s just say this will be one more task you can check off your holiday to-do list.

If you are interested in more chestnut recipes, we have a delicious recipe for Cream of Chestnut Soup, too. But don’t stop there. Get to cooking throughout November with plenty of Healthy Thanksgiving Recipes and Friendsgiving Food Ideas.

Chestnut stuffing in a casserole dish from the top view.

Ingredients

Whether you call it chestnut dressing or stuffing, the ingredients for this side dish remain the same. I provide plenty of tips when it comes to bread and chestnuts, too. We will need:

  • Bread: Go for white bread, sourdough bread, Italian bread, or cornbread, cut into ½-inch cubes with a sharp knife. Brioche is another option, however, store-bought brioche is very sweet and will alter the taste if you make a chestnut brioche stuffing. If you have a good bakery nearby or have the time to make Brioche at home, I say go for it. I personally think that it is worth all the effort.
  • Unsalted butter: Unsalted butter is best, but salted butter can be used, just make sure to adjust the salt in the recipe. Olive oil can be used as a dairy-free option.
  • Vegetables / Aromatics: A classic combo of onions and celery, along with fresh garlic for some punch, gives this chestnut sage stuffing recipe so much flavor.
  • Fresh herbs: Savory herbs including fresh sage, parsley, and fresh thyme will provide the best flavor, but you can substitute dried herbs if you are short on time.
  • Large eggs: Eggs bind and hold the stuffing together and give it that sought-after stuffing texture. Beat the eggs together separately before adding to the chestnut turkey stuffing mix.
  • Stock: Keep it vegetarian with Vegetable Stock, or use Chicken Stock, turkey stock, or low-sodium store-bought chicken broth instead.
  • Seasonings: I like to keep the seasoning simple with salt and pepper to allow the flavor of the chestnuts to shine.
  • Chestnuts: Use cooked and peeled chestnuts rather than raw ones. Feel free to cook your fresh chestnuts by following any one of our recipes. We recommend Boiling Chestnuts for their optimal texture. Fire Roasted Chestnuts are quick and easy, and Roasted Chestnuts for stuffing is a little bit harder in texture, so I recommend chopping them into smaller pieces. For convenience, you can also buy pre-cooked chestnuts online (affiliate link) or at grocery stores, just make sure ‘chestnuts’ are the only ingredient (no sugar) and be sure to drain them before using.
Ingredients for the recipe from the top view.

Substitutions and Optional Add-Ins

While the basic ingredients I listed above are more than enough, you can customize this chestnut dressing for turkey according to your tastebuds with a few delicious ingredients. Here are a few ways to do it:

  • Meat: Pancetta, sweet Italian sausage (casings removed and crumbled), or bacon are delicious and add a meaty bite. My favorite is chestnut pancetta stuffing, but sauteed crumbled sausage is delightful as well. The key is to make sure to sautee your meat of choice before adding it to the stuffing mixture.
  • Other veggies: This is where you can get creative. I like the addition of thinly sliced mushrooms or fennel.
  • Heavy cream: For a richer chestnut stuffing, substitute ½ cup of the stock with heavy cream.
  • A touch of sweetness: One small cubed apple or a handful of dried cranberries or raisins adds a pop of sweet flavor that would pair beautifully with the nutty flavors of this dressing recipe.
  • Nuts: While it will no longer be a chestnut stuffing, you can swap chestnuts for toasted and chopped walnuts or pecans instead.

How to Make Chestnut Stuffing

Making this turkey stuffing with chestnuts couldn’t be easier. I have got you covered whether you want to bake it in a baking dish or stuff it into the turkey. Here’s how to do it:

A collage of images showing how to make stuffing with chestnuts.
  1. Prep equipment: Preheat the oven to 375 degrees F. Coat a 9×13-inch shallow casserole dish with softened butter.
  2. Saute vegetables: In a large saute pan over medium-high heat, melt butter. Then, saute onions and celery until softened, about 5-7 minutes.
  3. Add aromatics: Reduce to medium heat, add the garlic, and saute for 1 minute. Add the sage and saute for an additional minute. Remove from heat and allow to cool for 5 minutes.
  4. Mix bread and herbs: In a large bowl, toss the cubed bread, parsley, and thyme.
Step by step images showing how to make chestnut dressing for turkey.
  1. Make stuffing mixture: Add eggs, stock, Kosher salt, pepper, and vegetable mixture to the bread mixture, gently tossing until just combined.
  2. Add the star ingredient: Gently stir in the chopped chestnuts.
  3. When it comes to cooking it, you have two options:
    1. Bake in a casserole dish: Transfer the mixture to the shallow baking pan and spread into a single layer. Bake, uncovered until it is golden brown on top, about 35-40 minutes. Serve warm.
    2. Stuff the turkey: Transfer the chestnut stuffing for turkey into the cavity of the bird until it is full and compact. Bake the turkey as needed until the internal temperature of the stuffing reaches 165 degrees F. Allow to cool, then scoop and serve alongside the carved turkey.

How to Make Ahead and Store

This old-fashioned chestnut stuffing recipe is a wonderful make-ahead dish. Here’s how I like to make it ahead, store, and reheat leftovers:

  • Make Ahead: Prepare the stuffing up until baking, cover with plastic wrap, and refrigerate 1 day in advance. Remove from the fridge 30 – 45 minutes before baking to bring to room temperature. Uncover and bake as directed.
  • Storage: Leftover stuffing will keep in an airtight container in the refrigerator for up to 3 days.
  • Reheat: Reheat in a preheated 325-degree oven for 7 – 10 minutes, or until warmed through.

What to Serve With Chestnut Stuffing?

Expert Tips

While this recipe is pretty straightforward and not much different than making any other stuffing, I think there are a few things to pay attention to. Here are a few helpful tips for the best chestnut stuffing recipe:

  • Use day-old bread: Stale bread is best for stuffing as the dry texture absorbs all the moisture from the stock. If you only have fresh bread on hand, cut it into cubes and spread out onto a rimmed baking sheet to dry out overnight, or go for toasted bread by placing the bread cubes in a preheated 375 degrees F oven until slightly dry, about 7-10 minutes.
  • Store-bought bread cubes: If you are short on time, feel free to use Pepperidge Farm stuffing cubes or those clear bags of bread cubes you find throughout the grocery store this time of year.
  • Amount of liquid: We are looking for a texture that is ‘moist but not soggy’. To achieve this, the stock may have to be adjusted based on the type of bread you use. For best results, start with the 2 ½ cups in the recipe card, then add additional stock ⅛ cup at a time if you find the stuffing mix is a little dry.
  • Adding meat: If you are using meat, make sure to cook it through before adding it in.
  • Do not overmix: When you are mixing the chestnut turkey dressing, it is imperative that you are doing it in a gentle way. You do not want to break the bread cubes, as this will create a crumbly, mushy texture. The bread cubes will absorb the liquid and will produce a nice texture when gently tossed.
Vegetarian chestnut stuffing in a bowl from the top view.

FAQs

What is the origin of chestnut stuffing?

Stuffing with chestnuts is said to have been around for more than 200 years, with the first recipe in print found in The Frugal Housewife by Susannah Carter in 1772.

Are chestnuts supposed to be soft?

This is more about personal preference. Boiled chestnuts will be soft and creamy, whereas fire-roasted or roasted chestnuts will be harder. If you make roasted chestnut stuffing, cut them into smaller pieces.

Can chestnut stuffing be frozen?

Even though you can technically freeze this dish, we do not recommend freezing as the texture will be mushy once thawed. That being said, if you would like to freeze the chestnut stuffing, do so by transferring it to a freezer-safe airtight container with room at the top for expansion. Freeze for up to 1 month. Thaw the frozen stuffing overnight in the fridge. Reheat in a 325-degree oven for 15-20 minutes, or until warmed through.

What is the difference between stuffing and dressing?

While the two terms are used interchangeably, the name you use largely depends on the region you are from and the cooking method. Technically speaking, ‘stuffing’ is cooked inside the cavity of the turkey, whereas ‘dressing’ is baked exclusively outside the turkey in a separate baking dish.

Other Stuffing Recipes You Might Also Like:

If you try this recipe for Chestnut Stuffing, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Chestnut dressing in a casserole dish with a spoon on the side.
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Chestnut Stuffing Recipe

Chestnut Stuffing, a classic Thanksgiving (or Christmas) dinner favorite, combines cooked chestnuts with a medley of vegetables and fresh herbs, creating a rustic, flavorful side dish that's a hit at any festive gathering.
Course American
Cuisine American
Diet Vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings
Calories 287kcal

Ingredients

  • 4 tablespoons unsalted butter (2 oz) plus more to coat the casserole dish
  • 1 small onion chopped
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 2 tablespoons fresh sage chopped
  • 1 pound day-old white bread ~10 cups, cut into ½ inch cubes
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh thyme chopped
  • 2 large eggs beaten
  • 2 ½ cups vegetable stock or chicken or turkey stock would also work
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground black pepper
  • 1 ½ cups cooked chestnuts* roughly chopped

Instructions

  • Preheat the oven to 375 degrees F. Coat a 9×13-inch casserole dish with softened butter.
  • Melt butter in a large skillet over medium-high heat. Add the onion and celery and saute for 5-7 minutes until softened.
  • Add the minced garlic and saute for an additional minute, being careful not to burn it. If necessary, reduce the heat.
  • Add the chopped sage and saute for 1 minute. Take the skillet off the heat and set it aside to cool for 5 minutes.
  • Place the cubed bread, parsley, and thyme in a large bowl. Toss to combine.
  • Add the eggs, stock, Kosher salt, pepper, and the cooked vegetables, lightly tossing everything until just combined. Do not overmix.
  • Using a spatula, gently fold in the chestnuts.
  • Transfer the mixture to the prepared baking dish and spread it evenly, lightly pressing in the dish. Bake uncovered for 35-40 minutes until it is lightly browned on top. Alternatively, you can transfer the chestnut stuffing into the cavity of the bird until it is full and compact. Roast turkey as needed until the internal temperature reaches 165 degrees F. Allow to cool, then scoop and serve alongside the carved turkey.

Notes

  • Yields: This recipe makes a stuffing good for 8 servings. It is enough the fill the cavity of a 14-20 pound turkey if you prefer to stuff it into your turkey. Otherwise, you can bake it in a 9X13 casserole dish. The nutritional values below are per serving.
  • Stale bread: Using a day-old (or dry) bread is key to making this recipe. You can cube the bread the night before and store it uncovered to dry it out. Or, you can bake the cubes on a baking sheet in a 375-degree F oven for 10 to 12 minutes without browning. However, make sure that they are fully cooled before using them in this chestnut stuffing recipe.
  • Chestnuts: You can purchase already-cooked chestnuts from the store. Just make sure that the only ingredient in the packaging is chestnuts. Alternatively, you can buy raw chestnuts and cook them yourself. I highly recommend buying Italian chestnuts (instead of Chinese) as they are easier to peel. You can boil chestnuts, roast them in the oven, or even roast them in an open fire following our recipes. 
  • Moisture: If you feel the chestnut dressing appears dry, you can add more stock in ⅛ cup increments to your preferred moisture. Remember that the stock will evaporate slightly during the cooking. It is best not to make this stuffing too moist.
  • Make Ahead: Prepare the dressing up until baking, cover with plastic wrap, and refrigerate 1 day in advance. Remove from the fridge 30 – 45 minutes before baking to bring to room temperature. Uncover and bake as directed.
  • Storage: Leftover stuffing will keep in an airtight container in the refrigerator for up to 3 days. Just make sure to bring it to room temperature before storing it.
  • Reheat: Reheat in a preheated 325-degree oven for 7 – 10 minutes or until warmed through.
  • Covering the top: During our recipe testing, we did not feel the need to cover this dressing with foil while it was baking in the oven. However, if yours is browning too quickly (especially if you are cooking multiple things in your oven), you can cover it with aluminum foil until the baking is nearly complete. Then, uncover the dish for the last 5-10 minutes to ensure it is fully cooked.

Nutrition

Calories: 287kcal | Carbohydrates: 43g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 874mg | Potassium: 261mg | Fiber: 2g | Sugar: 4g | Vitamin A: 530IU | Vitamin C: 15mg | Calcium: 154mg | Iron: 3mg

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Green Bean Casserole Without Mushroom Soup https://foolproofliving.com/green-bean-casserole-without-mushroom-soup/ https://foolproofliving.com/green-bean-casserole-without-mushroom-soup/#respond Wed, 15 Nov 2023 18:28:55 +0000 https://foolproofliving.com/?p=71889 Green bean recipes are a must for tender, nutritious, and versatile eats. They are also a part of any collection of Healthy Thanksgiving Recipes or Friendsgiving Potluck Ideas.  If you agree, I recommend trying my other crowd-pleasing green bean dishes, such as my rich and robust Buttery Garlic Green Beans. Or, transform this vegetable into an endlessly customizable vegan snack or side dish with my Air Fried String Beans recipe....

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Green bean recipes are a must for tender, nutritious, and versatile eats. They are also a part of any collection of Healthy Thanksgiving Recipes or Friendsgiving Potluck Ideas.  If you agree, I recommend trying my other crowd-pleasing green bean dishes, such as my rich and robust Buttery Garlic Green Beans. Or, transform this vegetable into an endlessly customizable vegan snack or side dish with my Air Fried String Beans recipe. No matter how you prepare them, these green beans will surely be the star of your dinner menu. 

Green bean casserole without mushroom soup on a wooden spoon.

Ingredients You’ll Need

You don’t have to sacrifice an ounce of flavor when making this gourmet mushroom-free recipe. A quick roux and umami-rich ingredients, like bold cheeses, are all you need to make the ultimate substitute for cream of mushroom soup in a green bean casserole. 

Ingredients for the recipe with text on each ingredient.
  • Fresh green beans: Fresh, firm, and unblemished green beans (also sold as string beans) are essential to giving this dish its mildly sweet, earthy flavor. Before using them in your recipe, clean and dry your veggies as much as possible, trim their ends, and cut them into two-inch pieces.
  • Unsalted butter: Butter is the key to achieving a rich, decadent flavor profile when making the roux and prepping your baking dish. You may also use salted butter instead, but be sure to adjust the other seasonings to avoid over-salting your recipe. 
  • All-purpose flour: Flour is an essential ingredient in any roux, which will help thicken the sauce of your green bean casserole.
  • Vegetable stock: I use vegetable stock in this recipe to lend it a light, fragrant flavor. However, you may also use chicken stock to give your mushroom-free green bean casserole extra hearty, savory undertones.
  • Heavy cream: Heavy cream is the key to giving creamy decadence to this simple casserole recipe. You can also use 2% milk for a lighter, low-calorie green bean casserole, though your recipe won’t have the same rich, thick flavors.
  • Cheese: Strong cheeses make the perfect substitute for cream of mushroom in green bean casserole, given their savory umami flavor. I use a mixture of white cheddar and parmesan cheese in this recipe, but you may also add more white cheddar if you prefer not to use parmesan. You can also use Colby Jack for a butterier, mildly sweet taste.
  • Fresh herbs, spices, and seasoning: Bright, warm, and savory, the ultimate seasoning for this green bean casserole recipe is a mixture of fresh thyme, ground nutmeg, Kosher salt, and ground black pepper. For a slight spice kick, you may also add a pinch of red pepper flakes, though this ingredient is optional.
  • French fried onions: Any store-bought French fried onions, including the Durkee brand, will give your casserole a crisp, rich topping.

Substitutions and Optional Add-Ins

  • Canned or Frozen Green beans: I recommend using fresh green beans when making this dish because of their crisp, bright taste. However, if desired, you may also prepare frozen or canned green bean casserole. If using canned green beans (or canned French-style green beans!), you’ll need three 14.5-ounce cans thoroughly drained and dried. If using frozen green beans, three 10-ounce bags should suffice. However, be sure to increase your casserole’s cooking time to 17-18 minutes to ensure it heats through, given the colder veggies. Furthermore, if you use canned or frozen green beans, you do not need to blanch the veggies before adding them to your casserole, so you can skip those steps.
  • Enhanced umami flavors: To give your cheesy green bean casserole without mushroom soup even more umami flavor, add one tablespoon of soy sauce or Worcestershire sauce to your sauce mixture. If you find this amount insufficient, feel free to add more, tasting as you go. However, please keep in mind that a little goes a long way with these salty ingredients, and you may have to adjust the amount of salt used to avoid an overly salty casserole.
  • Bacon: Crisp, rich, and salty, bacon (or turkey bacon) makes an impeccable addition to this green bean casserole recipe. To ensure the meat cooks fully and maintains its crunch, I recommend first cooking your bacon until lightly crispy, chopping it up, and sprinkling it on top of your casserole as an extra topping.
  • Sour cream: Want to give this dish extra tangy, creamy overtones? Making an old-fashioned green bean casserole with sour cream (Grandma’s style) is an easy way to do it. Simply use one cup of sour cream instead of this recipe’s chicken stock. Alternatively, to make a low-fat green bean casserole, use one-half Greek yogurt and one-half sour cream instead.

Alternative Toppings

Want to make your green bean casserole with an alternative topping that will make the most of your pantry and stun your dinner guests? Prefer to make it without fried onions or want to use up some of the crackers in your pantry? These simple solutions will ensure your side comes out with all the crisp, savory taste of traditional green bean casserole recipes.

  • Panko breadcrumbs: A go-to substitute for fried onions in green bean casserole, one cup of lightly toasted panko breadcrumbs make an excellent topping when mixed with two tablespoons of parmesan cheese. Even better, you can sprinkle this rich, savory mixture on top of your green bean casserole at the beginning of baking to simplify the cooking process.
  • Crumbled croutons: Crumbled croutons—pre-seasoned and already crisp—make another great topping for this green bean casserole recipe.
  • Crackers: Equally parts crunchy and buttery crackers are a simple, cost-effective substitution for fried onions in green bean casserole recipes. Most people prepare green bean casserole with Ritz crackers due to their rich, mildly sweet flavor, but feel free to experiment with whatever crackers best fit your desired flavor profile.
  • Cornflakes: Don’t want to run to the grocery store for extra ingredients? No problem! For this simple green bean casserole topping, you only need to crumble one cup of cornflakes on top of your casserole before baking.
  • Caramelized onions: Take your no-mushroom green bean casserole recipe to the next level by adding caramelized onions’ sweet, rich, and robust flavor. Simply prepare your caramelized onions separately and add them to your casserole while adding your blanched green beans. 

How to Make No Mushroom Soup Green Bean Casserole?

There’s no secret to making a delicious, crowd-pleasing green bean casserole without canned soup. These step-by-step instructions will ensure your casserole has all the tender, creamy, and rich flavors you love in this signature side.

Person washing and trimming green beans.
  1. Prep the green beans: Wash, dry, and trim the ends of your fresh green beans. Then, cut them into two-inch pieces and set aside.
  2. Boil water and prepare the ice bath: Add water and salt to a large pot and bring it to a boil over medium-high heat. As this water heats, fill a separate large bowl with ice and water and set it aside.
Person blanching green beans to prepare for making green bean casserole.
  1. Boil the green beans: Following the blanching method I describe in my foolproof guide to boiling green beans, add the green beans to the boiling water and cook until crisp and tender—5-7 minutes in total. Be careful not to overcook the veggies during this step, as they should still maintain their shape and firm texture to avoid mushiness.
  2. Cool the green beans: Use a slotted spoon or strainer to transfer the cooked green beans directly to the ice water bath. Let the green beans sit in the ice bath for five minutes or until they cool to room temperature. Once cool, drain the green beans from the water, spread them on a clean kitchen towel, and pat dry as much as possible.
A collage of images showing how to make the sauce for green bean casserole without mushroom soup.
  1. Prep the oven: Preheat the oven to 375 degrees F. While the oven heats, butter your casserole dish with a tablespoon of butter and set it aside.
  2. Saute the garlic: Melt the remaining butter in a large skillet over medium heat. Add the garlic and saute it for 30 seconds.
  3. Make the green bean casserole roux: Add the flour to the melted butter and whisk constantly until lightly browned (about five minutes). Then, gradually pour in the stock, followed by the heavy cream. Whisk the mixture constantly for about ten minutes until thickened, adjusting the heat as necessary to avoid burning.
Step by step images showing how to mix the sauce with green beans to make no mushroom string bean casserole recipe.
  1. Finish the sauce: Remove the roux from the heat and whisk in the cheddar cheese, parmesan, thyme, nutmeg, salt, pepper, and red pepper flakes (if using).
  2. Add the green beans: Fold the blanched green beans into the sauce until they are evenly coated.
Person preparing green bean casserole for baking with and without crispy fried onions on top.
  1. Fill the casserole dish: Transfer the green bean mixture to the prepared dish, evenly spreading the filling.
  2. Bake and serve: Bake the dish in the preheated oven for ten minutes. Then, sprinkle the fried onion rings in an even layer over the casserole’s top and bake for five minutes or until the onions turn golden brown.

How to Make Ahead, Store, and Reheat?

You don’t need to stress over meal prep when making a homemade green bean casserole with no mushrooms. These pro tips make prep, storage, and reheating a breeze, whether you make this dish for Thanksgiving dinner or a weeknight meal.

  • Make ahead: To make your no-mushroom green bean casserole ahead of time, prepare the recipe until the step in which you transfer the green beans to the prepared casserole dish. Then, let the mixture cool down, cover it tightly with aluminum foil, and store it in the refrigerator for up to one day in advance. When ready to eat, bake the dish as directed.
  • Store: You can store your leftover green bean casserole in an airtight container in the fridge for 3-4 days.
  • Reheat: To reheat your casserole, place it in a 350-degree F. oven for 7-10 minutes or until heated through.
  • Freezing: Though technically possible, I don’t recommend freezing green bean casserole without condensed soup, as it will likely come out mushy after thawing. Unlike soup-based versions of this recipe, this dish comes together with a roux base, and sauces that use flour for thickening don’t hold up well through the freezing process. Furthermore, the fried onion topping will lose its crispness and become mushy while storing.

What to Serve with this Dish?

No one can resist the creamy decadence of a thick, veggie-packed green bean casserole. Not only is this recipe perfect for Thanksgiving or Christmas dinners (especially when served alongside roasted turkey, cranberry sauce, sweet potato casserole, and mashed potatoes!), but it also works as a tasty side dish ideal for Sunday supper.

  • Turkey: Roasted turkey is a given main when serving this decadent, creamy side dish. However, if you don’t want to spend all day in the kitchen, you can serve it with equally savory, tender turkey dishes, like Roasted Turkey Tenderloin, Baked Turkey Wings, and Turkey Meatloaf.
  • Chicken: Not a fan of turkey? No worries! No-mushroom soup green bean casserole makes an ideal pairing with any poultry main. Whole Roasted Chicken and Goat Cheese Chicken are five-star dishes worthy of a master chef’s kitchen, while Roasted Cornish Hens are a succulent way to prepare perfectly portioned meals for all your dinner guests.
  • Beef: When you make the best green bean casserole without cream of mushroom soup, it’s a given that you’ll want to serve it alongside your tastiest mains. My filling and savory Pot Roast and unbelievably tender Reverse Sear Chateaubriand are just what you need to satisfy your Instagram followers and your tastebuds.

Expert Tips

Below are some of the lessons we learned as we were testing this recipe for the blog. Follow our tips for the best green bean casserole without cream of mushroom soup:

  • Blanching the green beans: When boiling your green beans, be sure not to over-blanch them. Cooking them too long will produce a mushy casserole, so I suggest boiling the veggies long enough to maintain a firm texture and nice bite.
  • Making the roux: When preparing your roux, take your time cooking the flour, ensuring it’s lightly browned before adding more ingredients. Then, add the liquids gradually—whisking constantly—to avoid clumps, separating, and boiling.
  • Taste for seasoning: Just because this recipe is a healthier green bean casserole doesn’t mean you have to sacrifice an ounce of flavor. I highly recommend tasting your casserole sauce as you cook to ensure it achieves your desired flavor profile, adding more seasoning as necessary.
  • Fresh mushrooms: Clearly, this recipe teaches you how to make green bean casserole without mushrooms or mushroom soup. However, if you’d like to add fresh mushrooms to the mixture (preferably cremini or baby bella mushrooms), you won’t believe how easy it is. Simply saute the sliced mushrooms with a tablespoon of butter, remove them from the pan, and prepare your roux. Once you drain your sauteed mushrooms (if necessary), add them to the sauce mixture while adding the green beans, tossing them until thoroughly coated.
  • Covering the top: If you find your topping browns too quickly while baking, cover the casserole with aluminum foil until the baking is nearly complete. Then, uncover the dish for the last few minutes until ready to serve.
  • Let it rest: After removing the green bean casserole from the oven, let it rest for 10-15 minutes so the sauce can set.

FAQs

If you want to know more about this easy homemade green bean casserole, look no further! This no-fuss FAQ will answer all your questions, from the origins of green bean casserole to ideal texture tips.

Where did green bean casserole originate?

According to Wikipedia, this classic Thanksgiving side comes from the kitchen of Dorcas Reilly—a home economist working for Campbell’s test kitchen—in 1955. Reilly created this dish hoping to make a simple, accessible recipe for Americans using ingredients many had on hand—namely, canned green beans and cream of mushroom soup. Though the original recipe called for a mixture of cooked green beans, cream of mushroom soup, seasonings, and crispy fried onions, many have since adapted this dish to meet their own dietary needs, taste preferences, and available ingredients, leading to this recipe for homemade green bean casserole no soup.

How do you make green bean casserole less soupy?

Because we make this easy green bean casserole without mushroom soup, it’s unlikely to come out soupy like other soup-based versions. However, if you want to reduce the casserole sauce, you may cook it longer, let it sit longer, or drain excess sauce before serving. You might also consider adding breadcrumbs on top of your casserole, as this addition will soak up some of the liquid from the mixture, eliminating unwanted soupiness.

Which is better in a green bean casserole: canned or frozen green beans?

Fresh green beans are the best option to give your casserole a nutritious, mild taste. However, between canned and frozen options, I prefer frozen because these veggies tend to have a better, firmer bite to them.

Other Green Bean Recipes You Might Also Like

Tender, mild, and endlessly customizable, it’s no wonder why green beans are such a popular veggie. Below, you’ll find just a few of my favorite green bean recipes, guaranteed to pack your table with fresh, savory flavors in minutes.

If you try this Green Bean Casserole recipe without mushroom soup, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Green bean casserole recipe made without mushrooms in a 9 X 13 casserole dish.
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Green Bean Casserole without Mushroom Soup Recipe

Making Green Bean Casserole without Mushroom Soup is easy, and let’s face it, it is much healthier because it is made from scratch! Follow our foolproof recipe to make the best homemade green bean casserole and impress your friends with this delicious version of the classic Thanksgiving side dish.
Course Vegetarian Side Dish
Cuisine American
Diet Vegetarian
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 397kcal

Ingredients

  • 2 pounds fresh green beans* cleaned, ends trimmed, and cut into 2-inch pieces
  • 1 tablespoon kosher salt
  • 5 tablespoons unsalted butter plus more to coat the casserole dish
  • 3 cloves fresh garlic minced
  • ¼ cup all-purpose flour
  • 1 ¾ cups vegetable stock or chicken broth
  • ½ cup heavy cream
  • 4 ounces shredded white cheddar cheese approximately 2 cups
  • 2 ounces Parmesan cheese* shredded approximately ¾ cup
  • 1 teaspoon fresh thyme minced
  • teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon red pepper flakes optional
  • 1 cup French fried onions 6 ounces

Instructions

  • To blanch the green beans, place water and a pinch of salt in a large pot over medium-high heat. Bring it to a boil.
  • Meanwhile, fill a large bowl with ice and water. Set it aside.
  • Carefully add the green beans to the boiling water. Cook until crisp and tender, 5-7 minutes.
  • Using a slotted spoon or a spider strainer, transfer the green beans into the ice water. Let them cool to room temperature for about 5 minutes. Drain.
  • Spread out the blanched green beans on a clean kitchen towel and pat dry as much as you can.
  • Preheat the oven to 375 degrees F. Butter the casserole dish with a tablespoon of butter and set it aside.
  • In the large skillet, melt the rest of the butter over medium heat. Add the garlic and saute for 30 seconds.
  • Add the flour and whisk constantly until lightly browned, for about 5 minutes.
  • While continuously whisking, gradually pour in the stock, followed by the heavy cream (again while gradually pouring), until thickened for about 10 minutes. Adjust the heat as necessary to avoid burning.
  • Off the heat, whisk in the cheddar cheese, parmesan, thyme, nutmeg, kosher salt, pepper, and red pepper flakes (if using).
  • Fold in the green beans and toss until they are evenly coated with the sauce.
  • Transfer the green beans to the prepared casserole dish and spread it out evenly.
  • Bake in the preheated oven for 10 minutes. Then, sprinkle the fried onion rings over the top of the casserole dish and bake for an additional 5 minutes until the fried onion rings are golden brown.
  • Serve.

Notes

  • Yields: This homemade green bean casserole makes enough for 6 to 8 side dish servings. The nutritional values below are per serving.
  • Canned or Frozen Green beans: I recommend using fresh green beans when making this dish because of their crisp, bright taste. However, if desired, you may also prepare frozen or canned green bean casserole. If using canned green beans (or canned French-style green beans), you’ll need three 14.5-ounce cans thoroughly drained and dried. If using frozen green beans, three 10-ounce bags should suffice. However, be sure to increase your casserole’s cooking time to 17-18 minutes to ensure it heats through, given the colder veggies. Furthermore, if you use canned or frozen green beans, you do not need to blanch the veggies before adding them to your casserole, so you can skip those steps.
  • Heavy cream: You can also use 2% milk for a lighter, low-calorie green bean casserole, though your sauce won’t have the same rich, thick flavors.
  • Cheese: We found that the addition of parmesan cheese provided the overall dish with the umami flavors it was lacking. However, if you do not have parmesan cheese, you can use more cheddar cheese. Also, you can use sharp yellow cheddar cheese in place of white cheddar.
  • Fresh mushrooms: Clearly, we wanted to show you how to make green bean casserole without canned mushroom soup in this recipe. However, if you’d like to add fresh mushrooms to the mixture (preferably baby bella mushrooms), you can easily do so in a few basic steps. Simply saute the sliced mushrooms with a tablespoon of butter, remove them from the pan, and prepare your roux. Once you drain your sauteed mushrooms (if necessary), add them to the sauce mixture while adding the green beans, tossing them until thoroughly coated.
  • Covering the top: During our testing, we did not feel the need to cover the top with foil. However, if you find your topping browns too quickly while baking, cover the casserole with aluminum foil until the baking is nearly complete. Then, uncover the dish for the last few minutes until ready to serve.
  • Make Ahead: To make it ahead of time, prepare the recipe until the step in which you transfer the green beans to the prepared casserole dish. Then, let the mixture cool down, cover it tightly with aluminum foil, and store it in the refrigerator for up to one day in advance. When ready to eat, bake the dish as directed.
  • Store: You can store your leftovers in an airtight container in the fridge for 3-4 days.
  • Reheat: To reheat your casserole, place it in a 350-degree F. oven for 7-10 minutes or until heated through.
  • Freezing: Though technically possible, I don’t recommend freezing green bean casserole without condensed soup, as it will likely come out mushy after thawing.

Nutrition

Calories: 397kcal | Carbohydrates: 21g | Protein: 12g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 2196mg | Potassium: 383mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2102IU | Vitamin C: 20mg | Calcium: 325mg | Iron: 2mg

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Air Fryer Red Potatoes https://foolproofliving.com/air-fryer-red-potatoes/ https://foolproofliving.com/air-fryer-red-potatoes/#respond Mon, 13 Nov 2023 17:05:17 +0000 https://foolproofliving.com/?p=71802 It’s no secret that air-fried red potatoes are an easy way to fill your table with savory, expertly seasoned taste. If you can’t get enough of the subtle sweetness and creamy texture of red-skinned potatoes, get out your recipe book! My Red Potato Salad combines savory bacon, crisp dill pickles, and fresh dill with a creamy mayo dressing guaranteed to wow all your dinner guests. Ingredients Cooking new potatoes in...

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It’s no secret that air-fried red potatoes are an easy way to fill your table with savory, expertly seasoned taste. If you can’t get enough of the subtle sweetness and creamy texture of red-skinned potatoes, get out your recipe book! My Red Potato Salad combines savory bacon, crisp dill pickles, and fresh dill with a creamy mayo dressing guaranteed to wow all your dinner guests.

Air fried red potatoes garnished with parsley in a bowl.

Ingredients

Cooking new potatoes in the air fryer requires only a handful of ingredients you likely already have in your pantry.

Ingredients needed for cooking red potatoes in air fryer on a marble.
  • Red potatoes: Small, creamy, and mildly sweet red potatoes (also known as red skin and new potatoes) are a must for this air fryer recipe. Though I use small red potatoes for this dish, other small, tender potatoes, such as Yukon Gold potatoes, would also work. However, avoid using potatoes with too much starch—such as russet potatoes—as they won’t crisp up or tenderize as well as other potato types.
  • Oil: I use olive oil to give my little red potatoes their irresistible crispiness and well-seasoned exterior. However, you may substitute olive oil with any other mild-flavored oil, like avocado oil or ghee.
  • Seasonings: I chose to season my air-fried new potatoes with a basic, savory mix of dried thyme, garlic powder, paprika, salt, and ground black pepper. To give your potatoes extra smoky undertones, you may also use smoked paprika.

Other Seasoning Ideas

Want to take your air fryer roasted red potatoes to the next level? Though optional, these expert seasoning ideas allow you to customize your red potatoes with dozens of other tasty flavor profiles.

  • Favorite spice mixtures: One of the best parts about air fryer potato recipes is how easy they are to customize based on the dish with which you serve them. For a sweet and peppery flavor profile, Italian seasoning makes a delicious seasoning mix. Or, you can enhance this dish’s spice and savoriness by opting for authentic Cajun seasoning, which you can easily make using my Blackened Seasoning recipe. Or, you can give your new potatoes a herby, warm, and bright finish using Mediterranean SeasoningBaharat Spice Mix, or Ranch Seasoning.
  • Spices: If you love spicy food, a few simple additions can give your air-fried potatoes a hot kick. Depending on what you serve with your potatoes, curry powder, red pepper flakes, cayenne pepper, chili powder, onion powder, and more can transform your red potatoes into a piquant side fit for even the biggest spice fans.
  • Fresh herbs: Enliven your air fryer new potatoes with fresh, gourmet flavor by finishing them off with a sprinkle of chopped fresh thyme, fresh parsley, fresh basil, or fresh rosemary.
  • Parmesan cheese: A great way to give your little red potatoes a rich, umami flavor is to sprinkle them with parmesan at the end of cooking. Cheesy and salty, these garlic parmesan air fryer potatoes will have the whole table asking for your recipe.

How to Cook Red Potatoes in the Air Fryer?

Making baked red potatoes in the air fryer is one of the quickest, simplest ways to delight your tastebuds and cut your kitchen prep in half. Six steps and twenty minutes are all you need to make this mouthwatering side.

  1. Prepare the air fryer: Preheat the air fryer to 400 degrees F.
A collage of images showing how to season new potatoes and cook them in the air fryer.
  1. Combine the seasonings: Take out a large bowl and add the olive oil, dried thyme, garlic powder, paprika, salt, and pepper. Whisk until thoroughly combined.
  2. Toss potatoes: Add the baby red potatoes to the seasoning mixture and toss until each potato has an even coating.
  3. Arrange the cut potatoes: Place the seasoned potatoes in the air fryer basket, arranging them in a single even layer without overcrowding.
  4. Air fry the red potatoes: Cook the potatoes for about 15 minutes, shaking the basket every five minutes, until the potatoes are tender when pierced with a knife. If the potatoes aren’t fork-tender at the end of 15 minutes, continue cooking them in one-minute increments until done.
  5. Serve: Transfer your fresh air-fried red potatoes onto a serving platter and serve with your favorite sauce on the side.

How to Store and Reheat?

To ensure maximum crispiness, I recommend eating them on the day of cooking. However, you can store your leftover potatoes in a pinch with these pro storage tips.

  • Storage: These air fryer mini red potatoes will stay fresh for up to three days when you store them in an airtight container in the refrigerator.
  • Reheat: To reheat your red potatoes, place them in the air fryer at 350 degrees F. for 5-7 minutes or until warmed through.

Serving Suggestions:

This simple air fryer side is one of the tastiest, most versatile potato recipe ideas in my cookbook. Hassle-free and quick, this simple side dish takes the stress out of complicated meal prep. 

  • Side dish with meat dishes: Hands-down, these bite-size potatoes make for the perfect weekday dinner side dish. Serve them with your favorite chicken main—like my effortless Baked Chicken Kabobs or perfectly portioned Air Fried Cornish Hens—for a menu the whole family can enjoy. Or, try a savory beef recipe, such as Reverse Sear Tenderloin or classic Pot Roast, to make a meal worthy of a gourmet dinner spread.
  • Serve as finger food: Not only are air fryer red potato wedges a perfect side dish for countless mains, but they’re also excellent finger food! Serve a plate of air-roasted potatoes with a side of your favorite dipping sauce—like my Blue Cheese Dip and Yogurt Ranch Dip, and watch them disappear in minutes.

Expert Tips

Preparing baby red potatoes in the air fryer is a surefire way to fill your plate with savory, crisp, and creamy flavors. These pro tips will guarantee your potato side is as delicious as possible—with none of the hassle!

  • Wash and dry: Washing your red potatoes is essential to removing bacteria and debris before cooking. After washing, though, dry the potatoes thoroughly with paper towels or a clean kitchen towel before adding them to your recipe. Otherwise, the seasoning will not stick to the potato skin, and they won’t come out as crispy.
  • Cut them evenly: When cutting new potatoes for this dish, slice them into uniform sizes to ensure even cooking. If they’re small enough, you may cook whole red potatoes in the air fryer, but if you have larger potatoes, I recommend cutting them into even, bite-sized pieces for the best results.
  • Don’t overcrowd: When cooking small red potatoes in the air fryer, it’s vital that you don’t overcrowd the basket to ensure proper air circulation and even cooking. I found that my 6-qt. air fryer (affiliate link) was large enough to accommodate one pound of red potatoes. However, if you have a smaller air fryer, you may need to cook your potatoes in two batches to ensure they lay in a single even layer.
  • Toss a few times while cooking: To ensure even roasting, I recommend tossing your potatoes a few times during the air frying process, preferably every five minutes.
  • Check for doneness: The best way to tell the doneness of your red skin potatoes is by using the “knife test.” Pierce the center of a potato with a knife or fork. If the blade enters and exits the flesh easily, you may remove your potatoes from the heat. If the blade encounters resistance, continue air frying the potatoes in one-minute increments until done.
  • Every air fryer is different: As you prepare your red baby potatoes, remember that different air fryers result in different heat levels and cooking times. I tested this recipe using an Instant Pot (affiliate link) and a Ninja Air Fryer (affiliate link), but if you have a different model, be sure to check your potatoes throughout the cooking process to avoid under or over-cooking.

FAQs

There’s no reason to stress over this simple air fryer recipe. This easy FAQ will answer all your remaining questions, from how long to cook red potatoes in the air fryer to nutritional information.

Can you air fry red potatoes?

Definitely! Air frying red potatoes results in expertly seasoned, delectably crisp, and lusciously tender potatoes in half the time as regular frying. All you need to do is season and oil your potato slices, air fry them at 400 degrees F. for 15-17 minutes (tossing occasionally), and enjoy.

Should you boil potatoes before air frying?

No, there’s no need to boil your potatoes before air-frying them. Boiling them first will make them mushy, and they won’t maintain their shape while eating.

What temperature to air fry potatoes?

Though you may air fry red skin potatoes at 350 and 375 degrees F., we found that 400 degrees F. for 15 minutes resulted in the crispiest, most tender potatoes. Remember, however, that you must adjust your cooking time should you choose a different temperature.

Are air-fried red potatoes healthy?

Air-frying is generally healthier than traditional frying methods, as it uses less oil, reduces calories and trans fats, and helps retain more nutrients in your main ingredient. However, it’s also important to note that potatoes—no matter your preparation method—are high in carbohydrates and low in protein, though they also contain vitamins and minerals, like Vitamin C and potassium (source.) Therefore, I encourage you to customize your menu depending on your dietary needs and the dishes with which you plan to pair your air-fried potatoes.

How long to air fry red potatoes at 400 degrees F.?

I recommend cooking your small red potatoes for 15-17 minutes at 400 degrees F., shaking the basket every five minutes to ensure even cooking.

How to make French fries with red potatoes in the air fryer?

To make air fryer red potato French fries, begin by washing, drying, and slicing your potatoes into thin, even-sized strips (i.e., into the shape of a French fry). Then, place potatoes in a large bowl of cold water and soak for 30 minutes. Once done, drain and dry the potatoes with a clean kitchen towel, toss them in olive oil and your desired seasonings until evenly coated. Next, arrange your seasoned potato slices in a single even layer in your air fryer basket and cook them at 375 degrees F. for 12-15 minutes, shaking the basket halfway through. When the air fryer red potato fries reach your preferred level of crispness, remove them from the heat, sprinkle them with any additional seasoning, and serve.

Other Potato Side Dishes You Might Also Like

Making crispy red potatoes in the air fryer is one of my favorite ways to please a crowd. For even more fan-favorite potato dishes, these tasty recipes will fill your menu with creamy, savory goodness every night of the week.

If you try this crispy Air Fryer Red Potatoes recipe or any other one of our Air Fry Recipes, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Air fryer roasted red potatoes in a bowl with a spoon on the side.
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Air Fryer Red Potatoes Recipe

Get ready to tantalize your taste buds with this Air Fryer Red Potatoes recipe! In just 20 minutes, you can transform simple ingredients into a delectably crispy and flavorful weeknight dinner side dish or snack. Use this easy recipe to make a delicious side dish or a quick snack that is guaranteed to impress.
Course Vegan side dish
Cuisine American Vegetarian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 113kcal

Ingredients

  • 1 pound baby red potatoes washed, blemishes removed and halved (no need to peel)
  • 1 tablespoon olive oil
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Instructions

  • Preheat the air fryer to 400 degrees F.
  • In a large mixing bowl, whisk together the olive oil, dried thyme, garlic powder, paprika, salt, and pepper.
  • Add the baby red potatoes and toss to combine.
  • Place the potatoes in a single layer into the air fryer basket, being sure not to overcrowd them.
  • Cook the potatoes until tender when pierced with a knife, about 15 minutes, shaking the basket every 5 minutes. If not tender after 15 minutes, continue to cook in 1-minute increments until done.
  • Transfer the air-roasted potatoes onto a serving platter and serve.

Notes

  • Yields: This recipe makes 1 pound air fried red potatoes that are ideal for serving 4 people. The nutritional values below are per serving.
  • Rinse and dry: It is important to make sure the potatoes are dry before tossing them in the olive oil mixture to ensure that the potatoes are evenly coated and can crisp up during the cooking process. 
  • Do not overcrowd your air fryer: Cook in batches, if needed, so that the heat is evenly distributed and they have enough room to crisp up.
  • Sprinkle it while it’s still hot: Though optional, you may sprinkle your air-fried small red potatoes with additional salt, herbs, and parmesan cheese directly after cooking (while the potatoes are still hot). Doing so ensures that the baby red potatoes heat and develop the new flavors—making them as rich and savory as possible—while also melting any additional cheese.
  • Storage: To ensure maximum crispiness, I recommend air frying them right before serving. However, you can store your leftover potatoes in an airtight container in the fridge for up to 3 days.
  • Reheat: To reheat, place them in the air fryer at 350 degrees F. for 5-7 minutes or until warmed through.
  • Oven roasting: If you do not have an air fryer, you can roast your red potatoes in the oven. Simply use 2 tablespoons of oil (instead of one), transfer the cut potatoes onto a parchment-lined baking sheet, and roast in a preheated 450-degree oven for 25-30 minutes.

Nutrition

Calories: 113kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 312mg | Potassium: 526mg | Fiber: 2g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 10mg | Calcium: 15mg | Iron: 1mg

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Air Fryer Butternut Squash https://foolproofliving.com/air-fryer-butternut-squash/ https://foolproofliving.com/air-fryer-butternut-squash/#respond Thu, 02 Nov 2023 16:07:19 +0000 https://foolproofliving.com/?p=71576 While this simple recipe shows you how to make air fryer cubed butternut squash, we also have a recipe for Air Fryer Butternut Squash Halves, should you need it. Ingredients Sophisticated yet nutritious, this air-fried butternut squash recipe only uses simple ingredients that you probably already have on hand. How to Air Fry Butternut Squash? Roasting butternut squash in the air fryer is a cinch when you follow these simple...

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While this simple recipe shows you how to make air fryer cubed butternut squash, we also have a recipe for Air Fryer Butternut Squash Halves, should you need it.

Butternut squash cooked in air fryer on a white oval plate with a spoon on the side.

Ingredients

Sophisticated yet nutritious, this air-fried butternut squash recipe only uses simple ingredients that you probably already have on hand.

  • Butternut squash: Fresh, unblemished butternut squash is the key to making air fryer roasted squash. When selecting your squash, look for ones with an intact stem, a dark beige color, and matte skin. Once your squash is ready, peel and cut it into 1-inch cubes. Be careful when cutting it into cubes. If you are new to it, check out my foolproof guide to cutting butternut squash before you start. Also, to simplify your meal prep, you may use store-bought, pre-cut butternut squash for this recipe. However, remember that these cubes tend to be larger, so you may need to cut them into smaller, 1-inch cubes before tossing them in your seasoning mixture. 
  • Olive oil: I use olive oil to help my seasoning mix adhere to the butternut squash and give each cube a beautifully roasted exterior. However, you may also use avocado oil or coconut oil if you prefer.
  • Garlic powder: Though both have a robust garlicky flavor, I recommend using garlic powder instead of minced garlic for this recipe. Garlic powder allows for a more even flavor coating, ensuring every bite of your squash explodes with a rich, gourmet taste.
  • Seasonings: You only need Kosher salt and black pepper to give your air fryer butternut squash cubes a deliciously savory, sophisticated flavor.
Ingredients for the recipe from the top view.

Optional Add-Ins

  • Other spices: Want to infuse your air-fried squash with warm fall flavors? Add one teaspoon of ground cinnamon, ½ teaspoon of ground cumin, and a pinch of nutmeg to your seasoning mix for a fall-ready side no one can resist.
  • Sweetener: For a sweeter version of this recipe, prepare your air fryer butternut squash with a teaspoon of brown sugar, maple syrup, or coconut sugar—tossed in with your other seasonings. I recommend using a small amount of sweetener (no more than 1 teaspoon), as doing so might caramelize or burn the squash while it is air frying. However, if you prefer it to be sweeter, you can drizzle it with maple syrup over the air-fried butternut squash after the cooking is completed.
  • Fresh herbs: Add a light, herbaceous flavor to your recipe by sprinkling your squash with whatever fresh herbs pair with your main dish, such as parsley, sage, rosemary, or thyme.

How to Air Fry Butternut Squash?

Roasting butternut squash in the air fryer is a cinch when you follow these simple instructions. In six steps and fifteen minutes, your squash will come out delectably caramelized, rich, and soft.

  1. Prepare the air fryer: Preheat the air fryer to 375 degrees F. If you bought your squash as a whole, cut it into cubes using our guide on how to cut butternut squash.
The steps to making butternut squash in air fryer are laid out in a collage of photos.
  1. Toss the cubed butternut squash: Place the diced butternut squash, olive oil, garlic powder, Kosher salt, and pepper in a large bowl. If using, also add the ground cinnamon, ground cumin, nutmeg, and maple syrup (or sweetener of choice) to the mix. Then, toss the ingredients to ensure each butternut squash cube has an even coating of the seasonings.
  2. Transfer the seasoned butternut squash: Place the cubed butternut squash into the air fryer basket, ensuring they lie in a single layer. If your cubes don’t all fit, air fry them in two batches.
  3. Cook: Air fry the butternut squash for 15 minutes or until fork tender, shaking the basket halfway through.
  4. Check for doneness: I think the best way to check doneness (and tenderness) when air frying butternut squash is to pierce a cube with a knife. The batch is ready to eat if the blade gently enters and exits the air fryer squash cube. If the cube is still tough, cook the basket in one-minute increments until done.
  5. Serve: Once you’ve roasted the butternut squash in your air fryer, transfer the cooked cubes to a serving platter. If preferred, drizzle the squash with a teaspoon of maple syrup for additional sweetness.

How to Make Ahead and Store It

It’s no secret that air fryer-roasted butternut squash is best on the day you make it. However, these pro storage tips will ensure that no bite will go to waste when putting away your leftover squash.

  • Store: When storing your butternut squash, first let the leftovers reach room temperature. Then, transfer it to an airtight container and store it in the fridge for up to three days.
  • Reheat: To reheat your air-roasted squash, place it in the air fryer at 350 degrees F. for 3-5 minutes. Be sure to shake the basket halfway through reheating to ensure even cooking.

Ways to Use Air-Fried Butternut Squash

When you air fry butternut squash cubes, you’ll unlock countless other recipes to fill your table with sweet, savory, and garden-fresh flavors. Below are just a few of my favorite ways to incorporate this winter squash into my menus:

  • Serve it as a healthy Thanksgiving side dish: What better way to celebrate the holiday season than with air fryer winter squash? This hassle-free recipe makes for the perfect Thanksgiving side dish, complementing your favorite holiday mains with gorgeous color, caramelized taste, and simple prep.
  • Add it to salads: This recipe makes the most delicious crispy roasted squash, which pairs beautifully with any of your fall salads. I especially like using it in Ina’s Butternut Squash Salad or Ottolenghi’s Butternut Squash Feta Salad for a surprisingly complex, rich, and healthy dish.
  • Turn it into soups: Tender, mild, and exquisitely caramelized, air-roasted butternut squash is one of my favorite recipes to add to creamy soups. My Thai Butternut Squash Soup is a vegan dish brimming with aromatic, nutty flavors, while Butternut Squash Chicken Soup will warm your belly with a hearty, nutritious taste.
  • Add it to pasta or pizza as a topping: Believe it or not, air fryer cubed butternut squash makes for the perfect addition to all your Italian favorites, including pasta and pizza recipes. With this easy air fryer recipe, you can add a sumptuously sweet flavor to all your go-to weeknight meals.

Expert Tips

You don’t have to be a Food Network star to roast butternut squash in the air fryer. This easy guide will give you expert guidance on everything from slicing tips to seasoning suggestions.

  • Equal-sized cubes: For best results, it is imperative that your squash cubes are similar in size. There’s a direct correlation between air frying time and the size of your butternut squash cubes, so keeping your cubes uniform will ensure no piece of squash comes out over- or under-cooked.
  • Don’t overcrowd the air fryer basket: The key to proper air frying is adequate air circulation throughout the chamber. Therefore, you mustn’t overcrowd your basket when cooking, arranging your squash in a single even layer so that hot air reaches each side of your squash cubes. This positioning will ensure your squash cubes develop an even golden brown exterior and tender insides. Depending on the size of your air fryer, you may have to cook your butternut squash in two batches if they don’t all fit in the basket.
  • Shake halfway through: Be sure to shake the air fryer basket halfway through the cooking process to ensure even air frying on all sides of the butternut squash.
  • Each air fryer is different: We tested this recipe in a Ninja Air Fryer and Instant Pot Air Fryer, and the results were very similar. However, keep in mind that each brand of air fryer is different. Therefore,  your butternut squash may need more or less time, depending on the brand you own. When in doubt, check the doneness halfway through the cooking process by inserting a sharp knife into your squash and continue to cook it in one-minute increments until fork-tender.
  • Check doneness: Remember that this recipe’s recommended cooking time may change depending on your air fryer model and the size of your squash cubes. To check whether your butternut squash is ready to serve, I recommend using the “knife test.” In other words, insert a knife into one of your squash cubes and see whether it smoothly enters and exits the veggie. If it does, your air fryer squash is ready to eat.
  • Sugar: If you add sugar to your recipe, I recommend starting with a small amount— one teaspoon at most—to avoid over-caramelizing. If you prefer your butternut squash sweeter, you may drizzle or sprinkle it with additional sugar right after removing it from the air fryer (while it’s still hot).
  • Experiment with seasoning: Feel free to experiment with your squash’s seasoning blend based on what you’re serving it with. Depending on your menu, you may consider adding additional ingredients, like ground cinnamon, brown sugar, parsley, or even ground cumin.
  • Air fryer butternut squash fries: If you want to air fry butternut squash fries, cut your squash lengthwise into French fry-shaped pieces. Then, follow the recipe as directed, air frying them for 15 minutes at 375 degrees F.

FAQs

Want to know more about roasting squash in the air fryer? This handy FAQ will answer all your most pressing questions, whether you’re wondering about recommended cooking time or proper veggie prep.

Can you air fry butternut squash?

Absolutely! Air frying squash is an easy way to transform your winter squash into a deliciously tender, caramelized, and flavorful side. Even better, you can even use your air-fried squash in other recipes to cut down on prep time.

Should I peel butternut squash before air frying?

Yes, I recommend peeling your squash using a vegetable peeler before air frying it to eliminate unwanted toughness and ensure even cooking.

How long to air fry butternut squash?

When cut into 1-inch cubes, air fry your squash for about 15 minutes at 375 degrees F., shaking the basket halfway through. Remember, though, that every air fryer is different, so your squash may need more or less time, depending on what brand you own. To check for doneness, insert a knife into a cube and ensure it enters and exits the squash easily.

Other Air Fryer Vegetable Recipes You Might Also Like

Preparing air-roast butternut squash is an exceptionally tender, flavorful, and quick way to pack nutrition into your weekday meals. For even more delectable veggie recipes, this collection has just a few fan favorites that will satisfy the whole family.

If you try this Air Fryer Butternut Squash recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Air fryer roasted butternut squash on a plate from the top view.
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Air Fryer Butternut Squash Recipe

Made with just a few simple ingredients, this Air Fryer Butternut Squash makes a great side dish or addition to salads, pasta, and pizza dishes. With many seasoning options, you can take this basic recipe and customize it to your liking.
Course Vegetarian Side Dish
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 90kcal

Equipment

Ingredients

  • 6 cups butternut squash cubes* from a 2.5 pounds squash (peeled)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Kosher salt
  • ¼ teaspoon ground black pepper

Optional Add-ins

  • 1 teaspoon ground cinnamon optional
  • ½ teaspoon ground cumin optional
  • Pinch of nutmeg optional
  • 1 teaspoon maple syrup or brown sugar plus more for drizzling if preferred

Instructions

  • Preheat the air fryer to 375 degrees F.
  • Place the diced butternut squash, olive oil, garlic powder, Kosher salt, and pepper in a large bowl. If using, also add ground cinnamon, ground cumin, nutmeg, and maple syrup. Give it a good toss, ensuring that all the butternut squash cubes are coated with the seasonings.
  • Transfer the seasoned butternut squash into the air fryer basket in a single layer. If they don’t fit, you may have to air fry them in two batches.
  • Air fry for 15 minutes or until fork tender, making sure to shake the air fryer basket halfway through the process.
  • To check tenderness, pierce a cube with a knife. If it goes in and out gently, the squash is done. If not fully tender, cook in 1-minute increments until done.
  • Transfer to a serving platter. If preferred, drizzle the butternut squash cubes with a teaspoon (or more) of maple syrup.

Notes

  • Yields: This recipe, made with 2 ½ pounds of squash, yields about 5 to 6 cups of air-fried cubed butternut squash, which is ideal for 6 servings. The nutritional values below are per serving.
  • Halved Squash: If you prefer to use halved squash instead of cubed squash, check out our Air Fryer Butternut Squash Halves recipe.
  • Cutting butternut squash: If you are new to cutting squash, check out our guide on How To Cut Butternut Squash into cubes.
  • Evenly sized: For best results, it is important that your squash cubes are similar in size. Please keep in mind that there’s a direct correlation between air frying time and the size of the cubes, so keeping them uniform will ensure they are evenly cooked.
  • Adding sweetener: We intentionally limited the amount of sugar (maple syrup or brown sugar) to a small amount (only 1 teaspoon) as too much sugar might cause squash cubes to over-caramelize and potentially burn. If you prefer your dish to be sweeter, feel free to drizzle it with maple syrup after it is cooked (while it is still warm.)
  • Store: Bring leftovers to room temperature and then transfer them to an airtight container and store them in the fridge for up to three days.
  • Reheat: To reheat, place the cubed squash in the air fryer at 350 degrees F. for 3-5 minutes. Be sure to shake the basket halfway through reheating to ensure even cooking.
  • Frozen Butternut Squash Cubes: We also tested this recipe using a 15-ounce bag (standard size) of frozen butternut squash cubes that we bought from the grocery store. If you prefer to use frozen squash, you can follow the recipe as written but adjust the amount of oil and seasoning based on the weight of your squash. In our case, we halved the seasoning and oil. You do not need to wait for it to thaw. Just extend the air frying time to 20 minutes. Finally, be aware that because the butternut squash is frozen, when you air fry it, it will lose most of its moisture and the cubes will become smaller.

Nutrition

Calories: 90kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 394mg | Potassium: 507mg | Fiber: 3g | Sugar: 4g | Vitamin A: 14886IU | Vitamin C: 29mg | Calcium: 74mg | Iron: 1mg

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Air Fryer Butternut Squash Halves https://foolproofliving.com/air-fryer-butternut-squash-halves/ https://foolproofliving.com/air-fryer-butternut-squash-halves/#respond Thu, 02 Nov 2023 16:03:23 +0000 https://foolproofliving.com/?p=71692 Ingredients Healthy, natural, and tasty, this air fry winter squash recipe only uses a handful of simple ingredients to get its irresistibly mouthwatering flavor. How to Air Fry Butternut Squash Halves There’s no secret to preparing butternut squash in the air fryer whole. These simple instructions will guide you every step of the way, giving you tender, caramelized squash halves in just half an hour. How to Store and Reheat?...

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Air fried butternut squash halves on a plate from the top view.

Ingredients

Healthy, natural, and tasty, this air fry winter squash recipe only uses a handful of simple ingredients to get its irresistibly mouthwatering flavor.

Ingredients for the recipe from the top view.
  • Butternut squash: The most essential ingredient in this air fryer recipe is—you guessed it!—butternut squash. Begin by selecting a butternut squash with a firm texture, matte surface, and no bruises. Then, cut it in half lengthwise with a sharp knife. Though slicing butternut squash may seem daunting, you’ll find all the pro tips you need in my foolproof guide on How to Cut Butternut Squash. You also don’t need to peel your squash before using it in this recipe, though you may use a vegetable peeler to remove the skin if you prefer.
  • Olive oil: Olive oil is crucial to giving your air roast butternut squash a moist, tender, and perfectly crisp taste. However, you may also use any other mild-flavored oil, such as avocado oil, melted butter, or ghee.
  • Seasonings: All you need is garlic powder, kosher salt and pepper to bring out the natural flavors of the squash. Optionally—depending on your recipe—you may also sprinkle your squash with cinnamon, nutmeg, cayenne pepper, and pumpkin spice for an extra warm, sweet, and spicy taste.
  • Optional sweetener: Though not necessary, you may also add light sweeteners like maple syrup or brown sugar to your whole squash to enhance its caramelization and give it a sweet flavor.

How to Air Fry Butternut Squash Halves

There’s no secret to preparing butternut squash in the air fryer whole. These simple instructions will guide you every step of the way, giving you tender, caramelized squash halves in just half an hour.

  1. Prepare the air fryer: Preheat the air fryer to 375 degrees F.
Person showing how to cut butternut squash in half.
  1. Cut the butternut squash: Place the whole butternut squash on its side on your cutting board. Be sure to hold it firmly around its middle with your non-dominant hand. Using a sharp chef’s knife in your free hand, trim off the stem by cutting off about half an inch. Then, while holding it in its side position, cut the squash in half lengthwise through its center, beginning from the top and working your way to the bottom. Remember that you may have to jerk the knife back and forth while applying pressure to loosen the blade while cutting. Use a spoon to scoop out the seeds and pulp from the core of the cut squash. You may either discard them or save the seeds to roast later.
Images showing how to air fryer halved butternut squash.
  1. Season the squash halves: Brush the cut side of the squash halves with olive oil and season them with garlic powder, salt, and pepper.
  2. Air fry the butternut squash: Place the halved squash cut side down into the basket of the air fryer and cook them for 22 minutes.
  3. Flip the squash: Flip the squash halves so their cut sides face up and cook them for an additional 10 minutes.
  4. Check for doneness: Insert a sharp knife into the neck (i.e., the vertical top) of the squash. If the knife pierces the flesh easily, it’s ready to remove from the heat. If the knife encounters some resistance, continue cooking the squash in one-minute increments until done.

How to Store and Reheat?

Making this air-fried butternut squash recipe is one of the easiest ways to enjoy savory, tender squash all week long. None of your favorite veggies will go to waste with these expert storage tips.

  • Storage: You can store your leftover squash in an airtight container in the refrigerator for up to three days.
  • Reheat: To reheat your air-fried squash leftovers, cook them in the air fryer at 350 degrees F. for 5-7 minutes or until heated through.

How to Use Air-Fried Butternut Squash Halves in Recipes?

Exquisitely tender and expertly flavored, there are dozens of butternut squash recipes to make in the air fryer. These tasty cooking ideas will fill your table with rich, flavorful meals no matter when the craving strikes.

  • Use the flesh: My favorite way to warm up during the chilly winter months is to transform this savory air fryer butternut squash recipe into a warm, hearty meal. My Butternut Squash Soup is luscious, bright, and savory, while my vegan Thai Curry Butternut Squash Soup is a faster way to fill your bowl with bold, aromatic flavors. You can even turn your air-roasted butternut squash into a rich and creamy pasta sauce or a decadent pie filling for a fan-favorite Butternut Squash Pie.
  • Stuff it: Visually stunning and packed with nutrition, Stuffed Squash is a gourmet meal guaranteed to satisfy the whole family.
  • Mashed butternut squash: Transform your air-fried squash halves into the perfect Thanksgiving side dish using a five-star mashed butternut squash recipe. Like my Sweet Potato Mash, this recipe is fluffy, rich, and flavorful—but with half the calories!

Expert Tips

You don’t have to be a squash expert to make a delicious side dish fit for a restaurant. These pro tips will ensure your air fryer butternut squash recipe is rich, caramelized, and tender every time.

  • Size of your squash matters: When making roasted butternut squash in the air fryer, you must select a squash that will fit in the basket of your air fryer. Therefore, take a minute when selecting your vegetable to ensure it is an appropriate size for your type of air fryer.
  • Air frying time: How long it takes to cook butternut squash in the air fryer may vary depending on the size of your squash and the brand of your air fryer. In this recipe, I cook my squash halves for 22 minutes cut-side down and another 10 minutes after flipping. However, I recommend checking the doneness of your air-fried squash using the knife test—inserting a knife into the neck of your squash—to tell if your veggie is appropriately tender. If the knife encounters resistance when inserted into the squash’s flesh, continue cooking it in one-minute increments until fork tender.
  • No need to peel: You don’t have to peel your butternut squash halves before adding them to the air fryer. Not only does keeping the skin cut down on prep time, but it also helps give you a good grip when scooping out the flesh to use in other recipes. However, you may peel the squash before air frying if preferred.
  • Start with skin side down: The key to cooking butternut squash halves in the air fryer is beginning the cooking process by placing the squash slices skin side down. This orientation ensures that your squash halves cook more evenly, as it allows for better air circulation and helps trap moisture in the skin of the squash to keep the veggie from drying out. It also results in better caramelization, as the flesh side of the squash will have more direct contact with the heat of the air fryer basket.
  • Add the sweetener at the last minute: If you choose to make air fryer butternut squash halves with maple syrup, brown sugar, or other sweeteners, wait until the last 5-10 minutes of cooking before adding the ingredient. Limiting these sweeteners’ exposure to high heat will help prevent burning and over-caramelization.

FAQs

Have more questions about this easy air fryer recipe? This simple guide has everything you need, whether you’re wondering about the air frying process or proper squash preparation.

Can you air fry butternut squash?

Absolutely! Air-roasted butternut squash (whether you cook it in cubes or whole) is a tasty, tender, and quick alternative to oven-roasting, and it even helps free up oven space when preparing multiple dishes at a time.

Do butternut squash halves need to be peeled before cooking?

No, you don’t have to remove the butternut squash skin before cooking. Though some prefer removing the skin beforehand, leaving the skin on helps trap moisture in the veggie during the cooking process, and it makes it easier to scoop out the flesh if you plan on using it for other recipes.

Other Butternut Squash Recipes You Might Also Like

Make the most of squash season by filling your kitchen with all your favorite butternut squash recipes. These recipes have everything you need, from delicious holiday sides to easy weeknight meals.

If you try this Air Fried Halved Butternut Squash recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Air fried butternut squash halves on a plate from the top view.
Print

Air Fryer Butternut Squash Halves Recipe

If cooking the whole butternut squash sounds daunting, try cooking them in the air fryer. The good news is that with this recipe, making Air Fryer Butternut Squash Halves is not only easy but also convenient compared to other methods.
Course Side Dish
Cuisine American
Diet Gluten Free, Vegan
Prep Time 5 minutes
Cook Time 32 minutes
Total Time 37 minutes
Servings 1 butternut squash
Calories 379kcal

Equipment

Ingredients

  • 1 whole butternut squash approximately 2.5 pounds, cut in half lengthwise
  • 1 teaspoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper

Instructions

  • Pre-heat the air fryer to 375 degrees F.
  • Using a sharp chef’s knife, place the whole butternut squash on its side on your cutting board. Hold it firmly in the middle with your non-dominant hand. Trim the stem (the top) by cutting about ½-inch off. While still holding it firmly on its side, cut it vertically (or from top to bottom direction) in the middle. As you are cutting, you may have to jerk it back and forth while applying a little pressure to loosen it.*
  • Brush the cut sides of the butternut squash with olive oil and season with garlic powder, salt and pepper.
  • Place the butternut squash halves cut side down* and cook for 22 minutes.
  • Flip the butternut squash halves and cook for an additional 10 minutes.
  • Insert a knife in the “neck” of the squash. If it pierces easily, it should be ready. If it does not feel tender, cook in 1-minute increments until done.

Notes

  • Yields: This recipe makes one whole butternut squash with two halves, which is good for 2 servings. The nutritional values below are per serving.
  • Cutting the squash: It is imperative that you use a sharp knife and take your time as you are cutting the squash. If you are new to the process, be sure to check out our how-to guide to cutting butternut squash like a pro.
  • Sweetener: If you prefer, you can use a sweetener like maple syrup or brown sugar. However, we recommend brushing (or sprinkling) your butternut squash halves with the sweetener of your choice in the last 5 minutes of air frying to prevent over-caramelization or burning.
  • Start with skin side down ensures that your squash halves cook more evenly, as it allows for better air circulation and helps trap moisture in the skin of the squash to keep the veggie from drying out. It also results in better caramelization, as the flesh side of the squash will have more direct contact with the heat of the air fryer basket.
  • Storage: You can store your leftover halved squash in an airtight container in the refrigerator for up to three days.
  • Reheat: To reheat your air-fried squash halves, cook them in the air fryer at 350 degrees F. for 5-7 minutes or until heated through.
  • Cubed Butternut Squash: If you prefer to air fry cubed butternut squash, check out our Air Fryer Butternut Squash recipe.

Nutrition

Calories: 379kcal | Carbohydrates: 89g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1194mg | Potassium: 2665mg | Fiber: 15g | Sugar: 17g | Vitamin A: 79728IU | Vitamin C: 158mg | Calcium: 364mg | Iron: 5mg

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Turkey Injection Recipe https://foolproofliving.com/turkey-injection-recipe/ https://foolproofliving.com/turkey-injection-recipe/#respond Tue, 31 Oct 2023 20:02:09 +0000 https://foolproofliving.com/?p=71619 Why Inject Your Turkey? This injectable turkey marinade recipe is a must for anyone who wants to make thoroughly seasoned, irresistibly moist turkey meat. Below are a few reasons why using a turkey injection solution will take your turkey game to the next level. Ingredients You’ll Need to Make Injectable Turkey Marinade Now that we covered the equipment, let’s delve into the basic ingredients and explore optional additions and substitutions...

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Why Inject Your Turkey?

This injectable turkey marinade recipe is a must for anyone who wants to make thoroughly seasoned, irresistibly moist turkey meat. Below are a few reasons why using a turkey injection solution will take your turkey game to the next level.

Person injecting garlic butter marinade into a turkey's thigh.
  • Flavor enhancement: This turkey injection recipe is the ultimate way to infuse each bite of turkey meat with expert seasoning. Though delicious, turkey rubs and glazes only flavor the skin of the turkey, which may leave you with bland turkey meat. However, injecting a turkey with a marinade-like mixture ensures every morsel has the same robust, savory taste.
  • Moisture and juiciness: Unlike a traditional roasted turkey recipe, there’s no need to frequently baste your meat when you use this marinade injection recipe. The turkey’s skin will trap the moisture within the meat, ensuring your bird comes out as succulent and tender as possible while introducing additional liquid to keep your meat juicy during cooking.
  • Even seasoning from within: In addition to being delectable, this turkey syringe seasoning creates an even internal flavor profile by seasoning the bird from within. As a result, you can reduce the amount of extra seasoning that you use to cover the entire surface of the turkey.
  • Better browning: No one can resist a turkey dinner with a perfectly golden-brown and crispy exterior. In addition to adding a lot of flavor, injecting turkey with this recipe also ensures your turkey browns better during the cooking process, leading to a gorgeous presentation and even better taste.
  • A faster way to marinate: Making a homemade turkey injection is a great way to get the luscious taste of marinated turkey in a fraction of the time. Rather than letting your meat sit in marination juices for hours (if not days), injections will give your turkey the same full-bodied, robust flavor from the moment the marination reaches the meat. With that being said, you can make this turkey injection marinade recipe and inject your turkey for up to 36 hours in advance.

Equipment You Will Need

While we usually refrain from using any type of special equipment in our recipes, this one is different. You will need a meat injector (or a syringe) to inject the marinade into the turkey.

Luckily, it is not hard to find. Most grocery or hardware stores sell turkey seasoning injection kits during the holiday season. The good news is that once you make the investment, you can use it for injecting other types of meat as well.

The injector kit and the needle tip needed to make this recipe.

For this recipe, you will need:

  • Meat Injector: A suitable turkey injector is the most critical component of this recipe’s equipment. We recommend purchasing a stainless steel syringe with a needle that has one opening at the tip. Even though nowadays, most kits come with multiple needle heads, we found that using the one with a single opening gives you better control over the flow of the marinade as you inject it. Additionally, using this type of needle will prevent the injection liquid from leaking out. If you are in the market for a new one, this Stainless Steel Meat Tenderizer Injection Syringe Kit (affiliate link) is the one we used.
  • Baking Sheet or a Large Plate: While you might be tempted to use an oven-roasting bag, thinking that you might need something to capture the leaking liquid, during our testing, we found that there was minimal leakage from the areas injected. Therefore, all you need is a baking sheet or a plate that is large enough to accommodate your turkey.

Ingredients You’ll Need to Make Injectable Turkey Marinade

Now that we covered the equipment, let’s delve into the basic ingredients and explore optional additions and substitutions to craft your own injection flavors for turkey:

Ingredients needed to make the recipe from the top view.
  • Unsalted butter: Butter is essential to giving this garlic butter turkey injection recipe its iconic rich, savory taste. Though I prefer using unsalted butter to control the meat’s saltiness, you may also use salted butter if you adjust the amount of extra salt accordingly.
  • Chicken stock at room temperature: Chicken stock is the key to giving your turkey injection liquid an irresistibly elegant, moist flavor. You can purchase low-sodium chicken stock from the grocery store or make your own homemade chicken stock.
  • Lemon juice
  • Worcestershire sauce
  • Seasonings: This flavor injection for turkey achieves its savory, robust profile with just a few simple ingredients, including onion powder, garlic powder, and Kosher salt.
  • Turkey: This recipe yields 12 oz. of marinade, ideal for 14-16 pounds of bird. Therefore, feel free to adjust the recipe to accommodate more or less meat. Also, if your turkey is frozen, be sure to fully thaw the meat before beginning your injections.

Substitutions & Optional Add-Ins:

  • Stock: Though I use chicken stock, you may also use turkey stock for a similarly rich taste as you make your own injection recipe.
  • Fresh garlic: I don’t recommend using minced garlic, as it will clog the syringe of your injector. However, you can mince garlic and infuse the butter with it should you want a bolder, more pungent taste. After all, who doesn’t like the taste of a rich Garlic Butter Sauce? However, be sure to drain the butter-garlic mixture before adding it to your turkey injection fluid in case the remaining garlic pieces clog the syringe.
  • Olive oil: If you enjoy the flavors of olive oil, you can adjust this recipe by using one-half olive oil and one-half butter. With that being said, you can use other mildly flavored oils, such as avocado oil.
  • Sweetener: Want to give your lemon butter turkey injection a slightly sweeter flavor? To cut back on the acidity of this simple recipe, you can make an apple cider, apple juice, or orange juice (without pulp) turkey injection by swapping out this recipe’s lemon juice for these other liquids.
  • Spices: A great way to give your turkey a different seasoning profile is to substitute my recommended injection mix for another delectable profile. For a sweet, salty, and spicy injection for turkey, I recommend adding Old Bay seasoning to your injection mixture. Or, for an even more pronounced heat, you can prepare a piquant Cajun injection marinade using Cajun seasoning. Spices like paprika, black pepper, and cayenne will immediately elevate the heat and depth of flavor, creating an enticing contrast to turkey’s natural flavor. Finally, you may also add a tablespoon of poultry seasoning for more fragrant, herbaceous undertones.
  • Liquid smoke: You can use this turkey injection recipe for smoking, but if you do not have the means to smoke the turkey yet still desire those flavors, liquid smoke is a great option. To make a liquid smoke turkey injection recipe, add ½ teaspoon of liquid smoke to the mixture, taste it, and add more as necessary. However, please keep in mind that a small amount goes a long way, so be sure to taste after every addition.
  • Fresh herbs: Bright, garden-fresh, and aromatic, an herb turkey injection recipe is easy to make. Simply steep a small amount (a tablespoon or so) of roughly chopped fresh rosemary, sage, or thyme in your butter injection sauce for 10-15 minutes and remove them before injecting the mixture into your turkey.
  • Ground black pepper (or white pepper): We decided to keep black pepper as an optional ingredient in our turkey injection marinade, as most roasted turkey recipes use black pepper in the seasoning for the exterior of the bird. However, if you like the peppery flavors, you can add a small amount (no more than ¼ teaspoon) to this liquid turkey seasoning mixture.

How to Make Turkey Injection Marinade?

Ready in just ten minutes, this DIY injectable turkey marinade is the easiest way to elevate your turkey to a holiday centerpiece. Follow these two simple steps, and you’ll have everything you need to make an exquisitely juicy, flavorful turkey meal.

Two images side by side showing how to make turkey injector marinade.
  1. Melt the butter: Place butter in a saucepan over medium heat and cook until just melted.
  2. Add the remaining ingredients: Remove the melted butter from the heat and add the chicken stock, lemon juice, Worcestershire sauce, onion powder, and Kosher salt. Whisk the ingredients until thoroughly mixed, then let the liquid cool for a few minutes. Though the mixture doesn’t have to be cold, ensure that it reaches close to room temperature before using it to inject the turkey.

How to Inject Turkey With Butter?

Injecting turkey for roasting, smoking, and deep-frying is a piece of cake with these hassle-free instructions. 

A collage of images showing how to prepare and inject turkey marinade into the breast and thigh of a turkey.
  1. Dry the turkey: Before beginning the injection process, place the turkey on a sheet pan or a large enough plate and dry thoroughly on all sides using paper towels. Set it aside.
  2. Fill the injector: Place the injector tip into the now-slightly cooled butter garlic injection and pull the plunger back until the syringe fills. If the mixture separates, agitate the butter marinade by plunging back and forth until the ingredients re-incorporate and emulsify.
  3. Inject turkey with seasoning: Insert the tip of the turkey injector into the thickest parts of the turkey meat, starting from the breast and moving down to the thighs. As you are injecting the marinade, be free to go in at least one inch deep at a 45-degree angle, pushing ½ ounce of marinade per site. You may begin pulling the tip out as you slowly inject the liquid but don’t force it. Stop your injection just before reaching the turkey’s skin. If you hit a bone with your injector, pull the needle back slightly and continue the injection process.
Person shown as she injects the turkey and then covers it with plastic wrap.
  1. Continue with the remaining turkey: Continue the injection process throughout the turkey, including the wings, breast, thighs, and legs—20-24 times in total. Try not to massage or distribute the liquid after injecting, as the solution will naturally flow into the meat as it rests in the fridge. If any solution drips out of a piercing site, apply gentle pressure to the hole with a finger as you continue injecting the bird in an adjacent area.
  2. Let the turkey rest: Place the turkey onto a large cooking pan, cover it with plastic wrap or aluminum foil, and refrigerate it overnight.

When to Inject Turkey?

The ideal time for injecting turkey with butter depends on your goals for preparation and cooking methods. Below, you’ll find just a few tips for ensuring your turkey comes out perfectly succulent, no matter how you cook it.

  • For roasting or smoking: If you plan to roast or smoke your bird, I recommend injecting your turkey marinade at least 4-6 hours before cooking, overnight, or for up to 36 hours.
  • Deep-frying: When deep-frying a turkey, you only need to inject the turkey seasoning into the bird between thirty minutes and an hour before cooking. 

Variations on this Seasoning Injection for Turkey

The best recipe for injecting turkey is one you can make your own, regardless of your ideal flavor profile. The recipe we are using here is a basic one that is ideal for a Thanksgiving turkey. However, you can play with the flavors depending on the occasion and your preference. 

Below are a few variations with unique combinations of rich, sweet, and spicy ingredients. Feel free to try them as you make your own injection marinade. However, as we mentioned earlier,  if you choose to use spices, make sure to run them through a spice grinder so that they won’t clog the injection needle.

  • Beer and butter poultry injection: Beer can add incomparably tender, aromatic, and deep flavor to your turkey injections. If you want to go for it, omit the lemon juice and chicken stock and, instead, add six ounces of beer (brown ale or lager). If you prefer, you can also add a teaspoon of hot sauce, such as Tabasco, to give your injection a kick of heat.
  • Honey butter injection for turkey: For a slightly sweeter injection, melt a teaspoon of honey in the hot butter mixture. This honeyed blend balances out this recipe’s bolder, savory flavors, giving you a mild, caramelized-like taste.
  • Creole or Cajun turkey injection recipe: Few main dishes are as robustly seasoned, fiery, or delectable as authentic Creole cuisine. You, too, can transform your injectable marinade into a classic Creole injection for turkey by omitting this recipe’s Worcestershire sauce, garlic powder, and onion powder. Instead, add one tablespoon of ground blackening seasoning and a pinch (or more!) of cayenne pepper.

Expert Tips

We learned so much as we were working on this recipe. Come to find out, there is so much to know when it comes to injecting a turkey with marinade. Below, we are sharing everything you need to know, including where to inject the turkey with butter to ideal marinade temperatures:

  • Thaw frozen turkey: If you are using frozen turkey, ensure it’s fully thawed before you start the injection process. Otherwise, the injection marinade won’t spread evenly throughout the meat. 
  • You don’t need to wait for the turkey to come to room temperature: Though I don’t suggest injecting your turkey while the meat is frozen, I warn against letting it come to room temperature before inserting it with the butter injection. Allowing the turkey to heat and cool repeatedly can grow unwanted bacteria, making the meat unsafe to eat. 
  • Ensure your butter isn’t too hot: Though your injection marinade doesn’t have to be at room temperature, it shouldn’t be boiling, either. Injecting your turkey with a too-hot marinade may begin cooking the meat, resulting in overcooked or unsafe turkey after the final cooking process. I recommend letting the mixture cool for 10 minutes or so while you are preparing the turkey for injection.
  • Move quickly to avoid butter solidification: The best injectable marinade for turkey is neither too hot nor too cold. You can start injecting as soon as it is lukewarm. However, I recommend moving quickly as butter tends to solidify as it sits.
  • Use hot tab water: Towards the end of the injection process, as the butter cools down, it may clog the needle. If and when that happens, an easy solution is to run the syringe (and the needle tip) under hot tap water for 15-20 seconds.
  • Practice makes perfect: If you’ve never used an injector before (or want to test your marination recipe before using it on a full bird), I suggest starting on less meaty parts of the bird (such as wings and drumsticks) to practice before you begin injecting the “big-ticket portions.”
  • Don’t pierce the bird’s cavity: When injecting your bird, try not to penetrate beyond the meat and into the turkey’s inner cavity, as the marinade won’t infuse the meat unless the needle lands within its fibers.
  • Don’t worry about solidified butter: Since you need to store your turkey in the fridge after injection, don’t worry if you find hardened butter around the bird’s injection sites. This butter seepage represents a small amount of the total marination liquid within the bird, and it will help the turkey brown during the cooking process.
  • Brining and injecting: You might be wondering, can I use this garlic butter injection if I am brining my turkey? The answer is yes. You can both brine and inject a turkey with marinade before roasting. However, keep in mind that the two methods should complement each other in terms of potency, flavor, and the amount of salt used. If you choose to use both preparation methods, I recommend brining the meat first for 12-24 hours, then rinsing off the bird and pat-drying it with a paper towel. Then, you can inject the meat with the injection marinade. However, when preparing the injection solution, omit using salt to prevent your turkey from being overly salty.
  • Use this injection for turkey breast, drumsticks, thighs, and more: You don’t need to cook up a whole bird to use this tasty injection blend. However, if you plan to inject smaller cuts of turkey meat, adjust the amount of marinade you use according to the size of the meat you are injecting. You can then store your leftovers in the fridge in an airtight container, reheating the mixture before using it again. 
  • Food safety: After injecting your turkey with this injector recipe, promptly transfer it to the refrigerator. This cool temperature will allow the flavors to evenly distribute throughout the meat while also protecting against unwanted bacterial growth. Furthermore, don’t reuse excess marinade that came into contact with uncooked meat.

FAQs

Should I inject turkey the night before?

To inject turkey before roasting or smoking, I highly recommend injecting your turkey overnight (or up to 36 hours!), ensuring the flavors have time to distribute evenly throughout the bird. However, if you plan on deep-frying your turkey, you may insert the injectable butter marinade for the turkey thirty minutes before cooking. 

Does injecting a turkey make it juicier?

Yes! The additional liquids, oils, and fats common in injector marinades will keep your turkey from becoming dry, with an even distribution of succulent, moist texture throughout the bird.

How to inject a turkey without an injector?

I don’t recommend trying to internally marinate a turkey without a turkey injector. However, if you don’t have an injector, you may create knife pockets or slits in the turkey meat using a sharp knife. Then, use a spoon to pour the marinade into these pockets. Though the mixture won’t distribute as evenly as it would with an injector, it’ll still introduce some flavor and moisture to the turkey meat.

Can I use an injected turkey to make gravy?

Absolutely! The flavors from the infused turkey will help enhance the gravy, lending it all the rich, savory undertones of the injection marinade.

Can you inject a butterball turkey?

You can definitely use this turkey injector recipe on butterball turkey! This succulent addition adds tender juiciness to your meat, and you can also use it on leaner poultry, such as heritage turkey or chicken.

Other Turkey Marinades and Rubs You Might Also Like

Do you love to make your own turkey injection marinade? Then these other five-star flavoring recipes will astound you with their simple, decadent, and lively profiles.

If you try this injection recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Person injecting marinade into a turkey's thigh.
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Turkey Injection Recipe

Here’s a simple turkey injector recipe made with butter and chicken broth. Use this easy recipe to add flavor and moisture to your turkey from the inside out. It can be used for the whole turkey or the turkey breast (or other parts.)
Course Dinner, Meat
Cuisine American
Diet Gluten Free
Prep Time 3 minutes
Cook Time 5 minutes
Injecting Time 20 minutes
Total Time 28 minutes
Servings 1 cup
Calories 926kcal

Ingredients

  • 8 tablespoons unsalted butter One 4 oz. stick
  • 1 cup chicken stock at room temperature (or turkey stock)
  • 2 tablespoons lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Kosher salt
  • 1 Turkey 14-16 pounds – fully thawed if frozen, cleaned and dried with paper towel

Instructions

  • Place the butter in a saucepan over medium heat and cook until just melted. Do not let it turn brown.
  • Off the heat, add the chicken stock, lemon juice, Worcestershire sauce, onion powder, garlic powder, and Kosher salt. Whisk until everything is incorporated. Let it cool for a few minutes. It doesn’t have to be cold, but rather just close to room temperature.
  • Place the injector tip into the butter mixture and pull the plunger back to fill the syringe. If the mixture separates, you can “agitate” the butter solution by plunging back and forth a couple of times to emulsify and incorporate all the ingredients.
  • Prior to injecting the bird, make sure that any air pockets in the syringe are removed. To do so, point the syringe upwards and gently push the plunger until all the air is extracte.
  • Using the injector, insert the tip at a 45-degree angle, distributing ¼ ounce per site at least 1 inch deep. You can start to pull the tip out as you slowly inject but do not force it. Stop the injection just before you reach the skin.
  • Continue this process throughout several areas of the turkey, including the wings, breast, thighs, and legs, for a total of 20 to 24 times. Don’t be tempted to massage or distribute the liquid because once it is injected, the solution will self-absorb as it rests in the fridge. If you see the solution escaping from a different pierced area, you should apply slight pressure using your finger so that the solution does not ooze out while you are injecting it into an adjacent area.
  • Cover it with stretch film and refrigerate for at least 4 hours, overnight or up to 36 hours.

Notes

  • Yields: This recipe yields 12 ounces (1 1/2 cups) of injection fluid, which is ideal for a turkey that is between 14-16 pounds. The nutritional values below do not include turkey, and they are for the whole injector recipe.
  • Make Ahead: You can technically make this recipe ahead of time, but if you do, you still have to warm it up on the stove. Therefore, we do not recommend making it ahead.
  • Storage: If you decide not to use the whole marinade, we recommend discarding it to prevent contamination.
  • Move quickly to avoid butter solidification: As you inject the bird, we recommend moving quickly as butter tends to solidify as it sits. Towards the end of the injection process, as the butter cools down, it may clog the needle. If that happens, an easy solution is to run the syringe (and the needle tip) under hot tap water for 15-20 seconds.
  • Don’t pierce the bird’s cavity: When injecting your bird, try not to penetrate beyond the meat and into the turkey’s inner cavity, as the marinade won’t infuse the meat unless the needle lands within its fibers.
  • Brining and injecting: You can both brine and inject a turkey with marinade before roasting. However, keep in mind that the two methods should complement each other in terms of flavor, and the amount of salt used. If you choose to use both preparation methods, I recommend brining the meat first for 12-24 hours, then rinsing off the bird and pat-drying it with a paper towel. Then, you can inject the meat with the injection marinade. However, when preparing the injection solution, omit using salt to prevent your turkey from being overly salty.
  • Use any of your favorite turkey recipes: You can use any of your favorite turkey recipes once the marinating time is complete. However, make sure to adjust the amount of salt used if you are using other seasonings to flavor your turkey.
  • You can use this injection marinade recipe for chicken as well. However, be sure to adjust the recipe according to the size of your chicken.

Nutrition

Calories: 926kcal | Carbohydrates: 18g | Protein: 8g | Fat: 94g | Saturated Fat: 58g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 4g | Cholesterol: 248mg | Sodium: 2906mg | Potassium: 502mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2821IU | Vitamin C: 15mg | Calcium: 66mg | Iron: 2mg

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Turkey Wings Recipe https://foolproofliving.com/turkey-wings-recipe/ https://foolproofliving.com/turkey-wings-recipe/#respond Tue, 24 Oct 2023 21:29:59 +0000 https://foolproofliving.com/?p=71401 Tender, tasty, and oh-so-versatile, it’s no wonder why turkey is a kitchen staple. If this delicious roasted turkey wings recipe hits the spot, I have so many other turkey recipes guaranteed to delight your tastebuds—without having to cook the entire turkey! My Baked Turkey Tenderloin is an elegant, herby main worthy of a food magazine spread, while my Turkey Drumsticks packs all the juicy, savory goodness of the whole bird...

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Tender, tasty, and oh-so-versatile, it’s no wonder why turkey is a kitchen staple. If this delicious roasted turkey wings recipe hits the spot, I have so many other turkey recipes guaranteed to delight your tastebuds—without having to cook the entire turkey! My Baked Turkey Tenderloin is an elegant, herby main worthy of a food magazine spread, while my Turkey Drumsticks packs all the juicy, savory goodness of the whole bird in perfectly portioned pieces.

Southern style turkey wings garnished with thyme from the top view.

Why Does This Recipe Work?

If you’ve ever tried baking turkey wings in the oven like you would cook chicken wings, chances are, you’ve ended up with dry, flavorless meat. However, I’ve designed this recipe to give you juicy turkey wings packed with savory flavor every time you prepare it. 

During our recipe testing, we learned two important lessons:

  1. Gentle heat is the best: You probably already know this, but turkey meat tends to be tougher than chicken, requiring a different cooking method. While you can technically roast turkey wings in the oven like you would with chicken wings (and they will look nice and crispy), the meat ends up being tough and dry.
    In our quest for a solution, we came across a Southern turkey wings recipe. In this method, the wings were cooked low and slow, with a bit of extra liquid added to the baking pan. Following in the food steps of the Southerners, we were able to achieve turkey meat that was juicy and tender on the inside, complemented by a beautifully browned, crispy exterior.
  2. Start with a cover and then remove it for browning. Another trick we learned was to bake them covered for an hour, followed by an additional thirty minutes uncovered. This initial covered phase helped wings retain moisture, ensuring a juicy interior, while the subsequent uncovered phase allowed them to develop a crispy exterior.

Ingredients

Tired of bland, flavorless wings? This recipe combines fresh, rich, and flavorful ingredients to make the best seasoning for turkey wings—a savory combination of fresh herbs and spices no one can resist. Below is everything you’ll need:

Turkey wings seasoning, oil, stock and turkey wings from the top view.
  • Fresh turkey wings: Whole turkey wings have three distinct parts to them: the drumette, the wingette (also known as the “flat”), and the tip or “flapper.” The turkey wing tips are small and have little meat, so they’re prone to burning. Therefore, I recommend removing the tips and saving them to make turkey stock. While you can cook turkey wings as a whole, I prefer cutting them before roasting. If you’d like some help with this step, you can buy your turkey wings whole, cut them yourself, or ask the local butcher at your grocery store to cut them for you. If you prefer using frozen turkey wings, be sure to fully thaw them first. No matter how you buy your turkey wings, though, just be sure to avoid smoked turkey wings (which come pre-cooked), as they’ll dry out while making this recipe.
  • Oil: I prefer olive oil to give my slow-roasted turkey wings their iconic crispy exteriors and tender, succulent insides. However, another mild-flavored oil, such as avocado oil, would also work.
  • Turkey wings seasonings: In my opinion, the best seasoning for turkey wings comes with a savory mix of pantry-ready ingredients, including onion powder, garlic powder, paprika, Kosher salt, and black pepper. To add extra-fresh overtones to your seasoning, I also recommend adding dried thyme and parsley to the mixture. You may also add cayenne pepper or red pepper flakes for an extra kick of spice, though this ingredient is optional.
  • Stock: Use either chicken broth or turkey stock to give your baked turkey wings extra succulent meat.
  • Fresh herbs: Though this garnish is optional, fresh herbs—like parsley, thyme, and rosemary—will transform your tender baked turkey wings into a gourmet meal, infusing each bite with herby, bright flavors.

How to Make It

This oven-baked turkey wings recipe takes only a handful of simple steps, giving you tender, juicy turkey no matter when you prepare it. 

  1. Prepare the oven: Preheat the oven to 300 degrees F.
A collage of images where a person is showing what to season turkey wings with.
  1. Dry the meat: Place the turkey wings on a cutting board and use paper towels to pat dry each piece on all sides. Once dry, transfer the wings to a large bowl.
  2. Season the turkey wings: Drizzle olive oil over the turkey wings and sprinkle them with an even coating of onion powder, garlic powder, paprika, thyme, parsley, cayenne pepper (if using), Kosher salt, and pepper. 
  3. Marinate turkey wings: Toss the ingredients until thoroughly combined. Then, cover the bowl with stretch film and let the meat sit in the turkey wing marinade for a minimum of 30 minutes in the fridge. If possible, I recommend marinating the turkey wings overnight to ensure they soak up as much flavor as possible.
Step by step images showing how to make turkey wings fall off the bone.
  1. Add the stock: When ready to bake, place the marinated turkey wings in a Dutch oven or casserole dish and add the stock to the base.
  2. Roast the turkey wings: Cover the dish with aluminum foil or the lid of your Dutch oven. Then, bake the turkey wings for one hour. After one hour, remove the foil and cook them in the baking dish for another 30 minutes. You may remove your slow-baked turkey wings from the oven when their thickest portions reach an internal temperature of 165 degrees F. However, it is OK to let the meat cook until it reaches a maximum of 180 degrees F.
  3. Serve: Transfer the roast turkey wings to a serving platter when ready. Drizzle them with the juices in the pan for maximum juiciness and flavor, then garnish the meat with fresh herbs.

How to Make Turkey Wings Crispy?

For extra crispy baked turkey wings, broil them for a few minutes. Here is how I do it:

Crispy turkey wings on a wire rack.
  1. Remove the cooked turkey from the pan after baking and transfer the wings to a sheet pan lined with a wire rack. 
  2. Place the meat under the broiler for 1-2 minutes or until the skin crisps up. However, keep a close eye on the turkey to avoid burning, as this meat can go from perfectly juicy to thoroughly dry in very little time.
  3. Let the broiled turkey wings rest for 5 minutes before serving.

How to Store, Reheat, Freeze, and Thaw?

One taste of these oven-fried turkey wings, and you won’t want to sacrifice a single bite. Storing your turkey wings is a cinch with these pro tips, giving you easy meal prep for days on end.

  • Store: After slow-cooking turkey wings in the oven, first cool them to room temperature, and then place them in an airtight container. Store them in the refrigerator for up to 4 days.
  • Freeze: Allow the baked turkey flats and drummettes to come to room temperature. Once they’ve cooled, place them in an airtight container, ensuring they are well-covered to prevent freezer burn. These turkey pieces can be stored in the freezer for up to 3 months.
  • Thaw: I recommend thawing your frozen turkey overnight in the fridge.
  • Reheat: To reheat your turkey wings, place them in a casserole dish with the juices and warm them in a 350-degree Fahrenheit oven for 10-15 minutes or until heated thoroughly.

Recipe Variations

The best-baked turkey wings recipe is one that you can customize according to your personal preference. Below, I’ve included some of my favorite ways to switch up this delectable main to satisfy all your cravings.

  • Marinade: Take this easy recipe to the next level; marinate turkey pieces in our turkey tenderloin marinade in the fridge for at least 2 hours or overnight. To make this sweet and savory version, transfer the marinated turkey into a casserole dish that will accommodate all the wings comfortably. Instead of using chicken broth, use one cup of the marinade as the cooking liquid. Follow the recipe instructions as written. During our testing, we found that using a marinade with an acid component (i.e., soy sauce and lemon juice) produced super tender, fall-off-the-bone tender turkey wings.
  • Southern-style: Looking for an authentic Southern recipe for turkey wings? To make this fresh, flavorful variation, add hardy vegetables (such as bell peppers and onions) into your cooking liquid. If preferred, you can strain the juices post-cooking, place them in a small saucepan, and reduce them until they thicken to a sauce-like texture. Then, serve your turkey wings and veggies over a bed of rice and drizzle them with the sauce for a five-star meal that tastes straight out of Tennessee.
  • Smothered: Preparing smothered baked turkey wings is an easy way to give each bite decadently rich flavors. To make the sauce, use the leftover pan drippings to make turkey gravy and pour it over the freshly baked turkey wings. Alternatively, I’ve also seen examples where people prepare cream of mushroom turkey wings instead of cooking their own gravy. If you prefer that shortcut, warm up the cream of mushroom soup and smother the meat just before serving.
  • Cajun seasoning: Give your meat a kick of savory, smoky flavor by baking Cajun turkey wings in the oven. All you need to do is change the seasoning for the turkey wings and use our spicy and bold Blackened Seasoning instead.
  • Lemon pepper turkey wings: To add bright, citrusy zest to your baked turkey wings, I recommend swapping out our recommended poultry seasoning mixture for a five-minute Lemon Pepper Seasoning.

What To Serve With Turkey Wings?

It doesn’t matter whether you’re serving up a platter of turkey wings and stuffing for a small holiday gathering or making your favorite comfort foods for Sunday supper. These ideas will fill your table with delectable sides, whether you’re preparing your go-to Healthy Thanksgiving Recipes, Friendsgiving Recipes, or looking for creative ideas for your next Football Food spread.

Turkey wings and rice in a bowl with a person drizzling rice over the meat.
  • Thanksgiving or Friendsgiving: Not a fan of cooking the full bird? Make this easy recipe instead! Serving a menu of turkey wings and Cornbread Dressing with a side of Maple Cranberry Sauce is an automatic hit among guests, especially when paired with my creamy Green Bean Casserole recipe. Or, if you’re looking for a rich, filling side, my Mashed Sweet Potatoes or Rosemary Garlic Mashed Potatoes will fill every fork with the velvety taste of seasoned potatoes.
  • Sunday dinners: With this iconic menu, you’ll never run out of turkey wing dinner ideas. All your Sunday supper guests will be satisfied when you pair your wings with cheesy classics like my Healthy Mac and Cheese and Jalapeno Cheddar Cornbread. You can even add a touch of Southern goodness by baking a batch of Sweet Potato Biscuits. Or, for a healthy yet hearty meal, you can serve a spread of baked turkey wings and rice using any of your favorites, from wild rice to brown jasmine rice or even white rice.
  • Game day: No game day menu is complete without your go-to dip recipes. Your guests won’t be able to resist dipping their tender turkey meat in creamy, tangy, and light sauces, like my Yogurt Ranch Dip or Blue Cheese Dip.

Expert Tips

It is no secret that slow-baked turkey wings are a great option when trying to serve a lot of people with minimal time in the kitchen. However, there are a few lessons we learned during our recipe testing. Below are our foolproof tips for success:

  • The size of the turkey wings matters: There is a direct correlation between the size of the wings and the cooking time. For instance, young/small turkey wings will need less time in the oven than big turkey wings. Therefore, it’s best to buy wings that are similar in size to ensure even cooking. For reference, when testing this recipe, I used four wings totaling about three pounds. Furthermore, I don’t recommend using wing tips, as there is very little meat on them, and they will overcook when following this recipe.
  • Marinate longer: If you have the time, let the meat marinate overnight. While a 30-minute marination is effective, letting it sit longer ensures the flavors meld and deepen, yielding more flavorful meat.
  • Even layer: Ensure that the drummettes and wingettes are on an even layer in the baking dish. Overcrowding the dish will result in under or over-baked meat.
  • Low and slow is the way to go: If you do a quick internet search for this recipe, you will see versions of it where people bake their wings at higher oven temperatures—like 350, 375, or even 400 degrees F. You will also find some recipes that suggest starting with a hot oven and bringing the temperature down. During our testing, we quickly learned that cooking the meat at high temperatures results in dry and tough wings, whereas cooking them at a low temperature—like 300 degrees F.—for a more extended time ensures that the meat doesn’t lose its juices but still cooks through. However, remember that turkey meat can go from perfectly cooked to dry and rubbery in very little time, so I encourage you to watch it closely.
  • Cover it well: If you own a Dutch oven with a lid (such as this Le Creuset Braiser – affiliate link), this is the time to use it. The tight-fitting lid of a Dutch oven is ideal for keeping the meat’s juices contained, giving you succulent, moist turkey wings while cooking them in the oven. However, if you don’t have a Dutch oven, just be sure to tightly cover your casserole dish with aluminum foil to ensure it is fully sealed.
  • Turkey wing temperature: Technically, your turkey is safe to eat when the thickest part of the wing reaches 165 degrees F. when tested with a digital thermometer. However, please be aware that following the recipe below, your wings could register for up to 180 degrees. But, because we are cooking it low and slow and in a bit of liquid, this is okay. As a matter of fact, it is recommended for the most tender turkey wings. According to science writer Andrew Zimmerman Jones, “As you cook the turkey, muscle fibers contract until they begin to break up at around 180 F. Bonds within the molecules begin to break down, causing proteins to unravel, and the dense muscle meat to become more tender.”
  • Experiment with the recipe: Feel free to take this basic recipe and cooking method and experiment with various seasoning blends, serving styles, and favorite side dishes to make it your own.

FAQs

What temperature to bake turkey wings?

To achieve maximum tenderness, I recommend cooking your turkey wings (covered) at a low temperature, like 300 degrees F., for one hour, followed by thirty minutes uncovered.

How long to cook turkey wings in the oven?

When making slow-cooked turkey wings in the oven, I suggest cooking them for one hour, covered, at 300 degrees F. Then, bake the meat for an additional 30 minutes, uncovered, at the same temperature. This cooking time will ensure your meat comes out both tender and crisp without being dry or lacking in flavor.

Why are my turkey wings tough?

Your turkey meat will be tough if you cook it in a high-temperature oven for a long time without any liquid.

How to make turkey wings tender?

We found that the best way to tenderize turkey wings is to cook them at a low temperature (I recommend 300 degrees F.) for a long time (about 1 ½ hours.) Cooking the meat covered for the first hour and uncovered for the last half-hour ensures that the meat cooks evenly without drying.

Do you boil turkey wings before baking?

No, I don’t recommend boiling your turkey wings before baking them, as this additional step will strip the meat of their natural juices, leaving them flavorless and rubbery.

How long to marinate turkey wings?

When you marinate your turkey wings, let them sit in your seasoning mixture or your favorite turkey marinade for a minimum total time of thirty minutes. However—if possible—I recommend letting your meat marinate overnight in the fridge for extra deep, developed flavors.

Do you cover turkey wings when baking?

Yes, we do recommend covering them for the first half of roasting and then removing the cover for the last 30 minutes to ensure browning on the skin.

At what temperature are turkey wings done?

The internal temperature for turkey wings should reach a minimum of 165 degrees F. before serving. However, it is okay to cook wings until they reach 180 degrees F. to give them time to crisp up and tenderize.

Are turkey wings healthy?

Turkey wings contain many essential nutrients, such as protein, iron, and calcium, that make them a healthy choice. However, unlike turkey breast, turkey wings are dark meat, which also tends to be high in fat. If you want to reduce your cholesterol intake, I recommend removing the skin from the turkey wings before preparing this recipe.

How many turkey wings in a pound?

The number of wings in a pound depends on the size of the turkey, as large turkey wings weigh more than small turkey wings. However, the wings I used in this recipe were of medium size, weighing 0.7 pounds each with the drumette and wingette (three pounds total).

Other Turkey Recipes You Might Also Like

Can’t get enough of this tasty turkey dinner’s rich, tender taste? These other healthy turkey dishes will fill your plate with savory, succulent, and flavorful meals every night of the week.

If you try this Baked Turkey Wings recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Baked turkey wings freshly baked in a casserole dish.
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Baked Turkey Wings Recipe

Baked Turkey Wings perfectly seasoned with a simple spice mixture and then roasted in the oven low and slow, resulting in wings that boast crispy skin and succulent meat.
Course Dinner
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 servings
Calories 545kcal

Ingredients

  • 3 pounds turkey wings drumettes and flats separated, and tips removed
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoon paprika or smoked paprika for a smoky flavor
  • 1 tablespoon dried thyme
  • 1 tablespoon dried parsley
  • ¼ teaspoon cayenne pepper optional
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup chicken stock or turkey stock
  • 1 tablespoon chopped fresh thyme or parsley as garnish, optional

Instructions

  • Preheat the oven to 300 degrees F.
  • To prepare the turkey wings, place them on a cutting board and pat dry each piece on all sides using paper towels. Transfer them to a large bowl.
  • Drizzle the turkey wings with olive oil and sprinkle them with onion powder, garlic powder, paprika, thyme, parsley, cayenne pepper (if using), Kosher salt, and pepper.
  • Toss to combine. Cover the seasoned wings with stretch film and let them marinate for at least 30 minutes in the fridge. You can let them marinate overnight if you have the time.
  • When ready to roast, transfer the wings into a casserole dish or a Dutch oven. Add the stock, making sure to not pour it directly over the turkey (we do not want all the spices to wash away.)
  • Cover the dish tightly with aluminum foil or the lid of your Dutch oven and bake for 1 hour. After 1 hour, remove the cover and continue cooking for another 30 minutes. During this time, the turkey will reach the ideal 165 degrees F. when a meat thermometer is inserted into the thickest part of a drumette. However, it is okay to let the meat cook after it exceeds the 165 degrees F. mark (up to 180 degrees F.).
  • When ready to serve, transfer the turkey wings onto a serving platter, drizzle them with the juices in the pan, and garnish with fresh herbs.
  • Alternatively, if you prefer them to have a crispy skin, you can remove the wings from the pan onto a sheet pan lined with a wire rack. Place them under the broiler and roast for a minute or two while keeping a very close eye on them.

Notes

  • Yields: This recipe makes 6-7 pieces of wings made up of drumettes and wingettes. Depending on the weight and size of your wings, this amount might change. However, we think it is ideal for 4 servings. The nutritional values below are per serving.
  • Wings: You can buy whole wings and cut them yourself (here is a tutorial on how to cut turkey wings into segments) or ask your butcher to cut them for you.
  • Size of the wings & cooking time: There is a direct correlation between the size of your wings and the time it will take them to roast thoroughly. The best way to measure doneness is by using a meat thermometer. If the wings register between 165 degrees F and 180 degrees F, they should be safe to eat.
  •  Marinade: Alternatively, you can marinade turkey pieces in our turkey tenderloin marinade in the fridge for at least 2 hours or overnight. To make this sweet and savory version, transfer the marinated turkey into a baking dish that will accommodate all the pieces comfortably. Instead of using chicken broth, use one cup of the marinade as the cooking liquid. Follow the recipe instructions as written. During our testing, we found that using a marinade with an acid component (i.e., soy sauce and lemon juice) produced super tender, fall-off-the-bone tender turkey wings.
  • Low and slow is the way to go: If you do a quick internet search for this recipe, you will see versions of it where wings are baked at higher oven temperatures. You will also find some recipes that suggest starting with a hot oven and bringing the temperature down. During our testing, we quickly learned that cooking the meat at high temperatures results in dry and tough wings. Instead, cooking them at a low temperature—like 300 degrees F.—for a more extended time ensures that the meat doesn’t lose its juices but still cooks through. However, remember that turkey meat can go from perfectly cooked to dry and rubbery in very little time, so I encourage you to watch it closely.

Nutrition

Calories: 545kcal | Carbohydrates: 5g | Protein: 48g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Cholesterol: 161mg | Sodium: 797mg | Potassium: 678mg | Fiber: 1g | Sugar: 1g | Vitamin A: 622IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 5mg

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How To Cut Turkey Wings https://foolproofliving.com/how-to-cut-turkey-wings/ https://foolproofliving.com/how-to-cut-turkey-wings/#respond Tue, 24 Oct 2023 21:22:54 +0000 https://foolproofliving.com/?p=71471 While cutting a whole turkey into parts can be a daunting task, segmenting turkey wings is actually a much easier process. Thankfully, nowadays, you can find turkey wings sold separately in supermarkets, making it easier for the consumer. You can certainly ask your butcher to do it for you, but if that is not an option, this short tutorial is here to show you how. Equipment You Will Need Cutting...

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While cutting a whole turkey into parts can be a daunting task, segmenting turkey wings is actually a much easier process. Thankfully, nowadays, you can find turkey wings sold separately in supermarkets, making it easier for the consumer.

You can certainly ask your butcher to do it for you, but if that is not an option, this short tutorial is here to show you how.

Turkey wings cut into sections from the top view.

Equipment You Will Need

Cutting turkey wings into segments is a relatively easy task that requires a few basic kitchen tools, which you probably already have. You will need:

  • A sturdy cutting board: While any cutting board will work for cutting raw turkey wings, having a dedicated cutting board specifically for poultry is recommended. Most chefs recommend using a plastic cutting board that is easier to clean, so that is what we recommend.
  • A sharp knife: While a sharp Chef’s knife would work, if you have a smaller knife like a boning or pairing knife, it would be ideal. Poultry sheers could work as well, but cutting through turkey wing joints with kitchen shears proves to be more challenging than with chicken wings.

Parts of A Turkey Wing:

Before diving into how to section a turkey wing, it is essential to understand the fundamental parts of a turkey wing.

A turkey wing typically has three parts: the drumette, the wingette (or flat), and the wing tip (or flapper). The joints are the points where these parts connect. If you put your index finger in these joints, you can easily feel the natural gap between each section.

Three parts of a turkey wing on a cutting board with text over the image.

Now, you can cook turkey wings as a whole, but because of their uneven size and thickness, cutting them helps with even cooking and easier consumption. Plus, by separating wings into sections, you can achieve consistent browning and crispiness, especially if you are frying or roasting them in the oven.

This is especially true when it comes to the wing tip. Since it has very little meat and tends to burn easily, it is often used to make turkey stock.

How to Cut Up A Turkey Wing into Parts?

A collage of images showing how to cut a turkey wing into segments.
  1. Dry the wings: Place a turkey wing on your cutting board. Dry it thoroughly on all sides. Turn it to its back, ensuring that the skin connecting the wingette and drumette lays flat on the cutting board.
  2. Cut the skin: Carefully cut the skin flap until you reach the joint. This step will give us more control when breaking the joints.
  3. Break the bone: Locate the joint between the wingette and the drumette. Simply use your index finger to locate the natural gap between the bones. Take the wingette with one hand and the wing tip with the other. Gently pull them away from one another to “crack” the joint. While this is an optional step, doing so will help you find and cut through the joint easily.
  4. Separate the wingette from the drumette: Place your knife over the joint and carefully apply pressure while adjusting the angle to cut through it. Be careful not to cut through the bone. Instead, aim for the cartilage and soft tissue of the joint.
Person cutting the wing tip of a turkey wing.
  1. Cut the wing tip: Locate the joint between the wing tip and the wingette. Run your knife through the joint to loosen it. If it is resisting, use both hands to break the joint to make it easier to separate them. 
  2. Examine for bone fragments: After cutting, check each joint to make sure that there are no small bone fragments left.

Expert Tips:

Cutting turkey wings might seem straightforward, but for the best results, there are a few nuances to consider. Below are some tips to help you refine your technique and make the process even smoother:

  • Safety first: Remember to always use caution when using sharp knives on slippery surfaces like raw poultry. Take your time as you cut through skin, and always make sure it is securely positioned on the cutting board to avoid any accidents. 
  • Do not skip the drying: While it may come as an unnecessary step, drying the skin on the wings will make it easier (and safer) to handle the wings and cut the joints. If they are still slippery, use a paper towel to grip and hold them.
  • Thaw first: If using frozen turkey wings, be sure to thaw them before cutting. Not only does it make the process safer, but it also ensures cleaner and more precise cuts.
  • Proper storage: If you are not using the wings immediately, store them in an airtight container or a ziplock bag in the fridge or freeze them right away to ensure freshness and prevent the potential spread of bacteria.
  • Sanitize: Cross contamination is always a major concern when working with poultry. Therefore, it is important to thoroughly clean and sanitize all equipment and surfaces that come in contact with raw meat.

If you try this method, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of giving it a try.

Turkey wing sections on a cutting board from the top view.
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How To Cut Turkey Wings

Learn How To Cut Turkey Wings into segments at home using this step-by-step tutorial.
Course Meat
Cuisine American
Diet Gluten Free
Cook Time 5 minutes
Total Time 5 minutes
Servings 1 turkey wing
Calories 338kcal

Equipment

  • 1 Boning knife or any other smaller (easy to control) sharp knife
  • 1 Cutting Board (plastic) Ideally used only when handling poultry

Ingredients

  • 1 Turkey Wing

Instructions

  • Dry the wings: Place a turkey wing on the cutting board and pat it dry on all sides using paper towels. Position it so that the skin connecting the drumette and wingette is flat against the cutting board.
  • Cut the skin: Gently cut the skin flap up to the joint so that you can have better control as you “break” the joint.
  • “Crack” the joint: Locate the joint between the wingette and the drumette using your index finger. Try to feel the natural separation between the bones. Hold the wingette in one hand and the wing tip in the other and carefully pull them apart to expose the joint.
  • Separate the wingette from the drumette: Position your knife over the exposed joint and apply pressure. You would have to adjust as needed to cut through, navigating your way between the bone and the soft tissue.
  • Remove the wing tip: Locate the joint connecting the wing tip and wingette. If you can, cut through it. If it is tight, manually break the joint holding each piece with one hand and crack the joint. You may have to go back and forth with the knife to achieve a clean cut.

Video

Notes

  • Thaw first: If using frozen turkey wings, be sure to thaw them before cutting. Not only does it make the process safer, but it also ensures cleaner and more precise cuts.
  • Proper storage: If you are not using the wings immediately, store them in an airtight container or a ziplock bag in the fridge or freeze them right away to ensure freshness and prevent the potential spread of bacteria.
  • Need a delicious recipe to use your wings? Be sure to try our Baked Turkey Wings recipe.
 

Nutrition

Calories: 338kcal | Protein: 35g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 120mg | Sodium: 94mg | Potassium: 412mg | Vitamin A: 19IU | Calcium: 24mg | Iron: 2mg

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How To Cook Brown Jasmine Rice https://foolproofliving.com/how-to-cook-brown-jasmine-rice/ https://foolproofliving.com/how-to-cook-brown-jasmine-rice/#respond Mon, 16 Oct 2023 23:02:02 +0000 https://foolproofliving.com/?p=71239 We love our whole grains for their nutty flavor, extra dietary fiber, and wholesome nutritional value. But nothing smells like comfort to me more than a pot of rice cooking away on the stove. And if you are into whole grains as much as I am, consider this as a guide to perfect brown rice every time. If you want to learn more, we have a great library of whole...

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We love our whole grains for their nutty flavor, extra dietary fiber, and wholesome nutritional value. But nothing smells like comfort to me more than a pot of rice cooking away on the stove. And if you are into whole grains as much as I am, consider this as a guide to perfect brown rice every time.

If you want to learn more, we have a great library of whole grains, including Black Rice, Bulgur Wheat, Quinoa, and Wild Rice.

Cooked jasmine brown rice in a bowl from the top view.

Ingredients You’ll Need to Make Jasmine Brown Rice

In and of itself, jasmine brown rice is a 2-ingredient recipe. The additional ingredients add that much more flavor, character, and color. We will need:

  • Rice: Brown jasmine rice, also referred to as whole-grain jasmine rice, brown Thai rice, jasmati brown rice, or unpolished rice, is a type of long-grain brown rice coming from Thailand and Southeast Asia. Its distinctive light brown color comes from retaining the outer layers, which are removed, along with the germ, to create white jasmine rice. Because jasmine brown rice is a whole-grain rice, it has a slightly matte finish, nutty taste, and chewy texture. You can find it in the global section of the grocery store, specialty Asian markets, or even online. My favorite brands are Lundberg organic brown jasmine rice (affiliate link) and Mahatma Jasmine Brown Thai Fragrant Whole-Grain Rice (affiliate link). We tested this recipe using these two brands of rice.
  • Cooking liquid: Water is the most common cooking liquid for rice and offers the easiest approach. With that being said, you can add more flavor by swapping the water for Chicken Stock, Vegetable Broth, or Veggie Scrap Stock instead.
Ingredients to make the recipe from the top view.

Optional Add-Ins

While the below additions are optional, I chose to use them in the recipe for extra flavor. Luckily, they are ingredients that you probably already have on hand.

  • Olive oil or butter: To give the rice a glossy sheen and extra flavor, add 1-2 tablespoons olive or butter right into the cooking liquid.
  • Kosher salt: Adding salt at the beginning of cooking will enhance the natural flavor of the rice.
  • Black pepper: For some slight heat, I like to add freshly ground black pepper after the rice is done cooking.
  • Fresh herbs: A sprinkle of fresh parsley at the end adds both color and flavor. However, feel free to adjust the herbs you choose based on the dish you are serving it with. I usually pair it with different herbs that complement Asian flavors, like cilantro, mint, basil, or scallions.

Brown Jasmine Rice Cooking Instructions (Stovetop)

This Thai brown jasmine rice recipe is a cinch to make. Since brown rice takes longer to cook than white rice, the hardest part is waiting for it to finish on the stove. Here’s how I like to do it:

A collage of images showing how to cook brown jasmine rice on the stove top.
  1. Rince rice: Place rice in a colander and rinse under cold water until the water runs clear, 20-30 seconds.
  2. Boil water: In a heavy-bottomed, medium saucepan over high heat, add 2 cups of cooking liquid, along with the olive oil and salt (if using). Bring to a boil.
  3. Add rice: During our recipe testing, we found that the best brown jasmine rice-to-water ratio is 1:2. Therefore, as soon as your cooking liquid comes to a boil, add 1 cup of rinsed and drained rice to the cooking liquid.
  4. Cover and cook: Cover with the lid, and reduce the heat to low. Simmer for 30 minutes without opening the lid. After 30 minutes, open the lid and check to see if the liquid is fully absorbed. If not, continue to simmer in 3-minute increments until the excess water has been absorbed.
Cooked jasmine brown rice being fluffed.
  1. Rest: Remove from the heat and rest the rice for 10 minutes with the lid on.
  2. Fluff and serve: Gently fluff the rice with a fork. Season with black pepper and parsley, if desired. Serve.

How to Store and Reheat

Stovetop brown jasmine rice is a wonderful meal prep recipe. I like to keep a container of this whole grain in either the fridge or freezer so I can have a hearty side dish ready at a moment’s notice. To store properly, simply:

  • Storage: You can keep leftover rice in an airtight container in the fridge for up to 5 days. Just be sure to first bring it to room temperature before storing it.
  • Freezing: To freeze, first cool completely by spreading the rice out onto a baking sheet (this speeds up the process and prevents the formation of ice crystals in the freezer). Transfer to heavy-duty freezer bags or freezer-safe airtight containers with some room at the top for expansion. (If you are big into meal prep, package in 1-2 cup portions so you only pull out what you need.) Label, date, and freeze for up to 1 month.
  • Thawing: Thaw frozen rice overnight in the refrigerator.
  • Reheating: Splash a few tablespoons of water on the rice to rehydrate. Microwave on high in 30-second increments, stirring each time in between, until warmed through. Or steam or stir-fry in a skillet on the stove.

Other Methods of Cooking Brown Jasmine Rice

Brown Jasmine rice is just like any other rice, in that it can be cooked following a different cooking method. Some other methods of cooking Thai jasmine rice include:

  • In a Rice Cooker: Follow the ratio of 1 ½ cups liquid to 1 cup of uncooked rice. Place in your rice cooker and set it to the ‘Rice’ setting (or ‘Brown Rice’ setting, if your cooker has it). When done cooking, fluff it and serve.
  • In the Instant Pot: Follow the ratio of 1 ¼ cups liquid to 1 cup of rice. Place in the pressure cooker, set the vent to ‘Sealing’ position, select ‘Manual’ on high pressure, and set the cooking time to 20 minutes. Once done, allow the pressure to naturally release for 10 minutes, then manually release the remaining pressure. Fluff it with a fork and serve. For more information, check out our detailed post on cooking brown jasmine rice in the instant pot.

To make it easier, below is a breakdown of the brown jasmine rice-to-water ratio for each method of cooking:

MethodRice AmountWater AmountCook TimeNotes
Stove Top1 cup2 cups30-40 minutesCheck after 30 minutes.
Rice Cooker1 cup1 1/2 cups40-60 minutesThe timing might change based on your rice cooker.
Pressure Cooker1 cup1 1/4 cups23 minutesPlus, 10 min each to come to pressure and release.

Serving Suggestions

Brown rice is an incredibly versatile side dish that can be served just as is with stir-fried vegetables, added to soup and salads, turned into grain bowls, and in some cases, even transformed into dessert-like rice pudding. Make it a great addition to any of your favorite meat, chicken, seafood, and vegetarian meals. A few of my favorites are:

Expert Tips

For the best brown jasmine rice recipe, be sure to follow these expert tips:

  • Do not skip rinsing the rice: Rinsing removes the excess starch on the coating of the rice, resulting in light and fluffy grains. Place the rice in a fine-mesh strainer and rinse under cool running water until the water runs clear.
  • Keep the lid on: The key is to cook the rice over consistent heat, low and slow, so you want to refrain from opening the lid while cooking. In other words, no peeking.
  • Use a thick-bottomed saucepan: The thick bottom of the pan serves as a protective barrier, preventing the rice from burning or sticking. In addition, it ensures even heat distribution, resulting in perfectly cooked brown jasmine rice with uniform consistency.
  • Make sure to rest: The key to perfectly cooked rice is resting it for 10 minutes, with the lid still on, as soon as you remove it from the heat. This essentially steams the rice all the way through.
  • Fluff: When ready, use a fork to gently fluff the rice. Doing so helps release steam and separate the grains, resulting in a soft, airy texture.
  • Get creative: Don’t be shy when it comes to cooking rice the way you want it. Use any cooking liquid of your choice, throw in some aromatics like garlic cloves and bay leaves, and finish with herbs and seasonings like parsley, cilantro, basil, chives, red pepper flakes, and more.

FAQs

How long does it take to cook brown jasmine rice?

The cooking time for brown jasmine rice is anywhere between 30-40 minutes when cooking on the stove. Be mindful of the cooking liquid and cook until all the liquid is absorbed and the rice is tender.

Is jasmine rice whole grain?

There are two varieties of jasmine rice: white and brown. Brown jasmine rice is considered a whole grain because it contains the endosperm, bran, and germ.

Is jasmine rice brown rice?

Jasmine rice comes in two forms: white and brown. Brown jasmine rice boasts a tan color, a chewy texture, and an earthy flavor. On the other hand, white jasmine rice has a white appearance, with a tender yet slightly sticky texture, and is accompanied by a delightful floral aroma.

What does brown jasmine rice look like?

Brown jasmine rice is tan to light brown in color, with long and slender grains. The finish is somewhat matte, thanks to the presence of the bran layer.

If you try this Jasmine Brown Rice Recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Cooked brown jasmine rice in a bowl with a spoon on the side.
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How To Cook Brown Jasmine Rice

Here’s the foolproof recipe for perfectly cooked brown jasmine rice on the stovetop. No special equipment is needed for this gluten-free and vegan side dish.
Course Side Dish
Cuisine Thai Cuisine
Diet Gluten Free, Vegan
Prep Time 5 minutes
Cook Time 30 minutes
Resting time 10 minutes
Total Time 45 minutes
Servings 4 servings
Calories 203kcal

Ingredients

  • 2 cups water*
  • 1 cup Brown Jasmine Rice* thoroughly rinsed*

Optional add-ins:

  • 1 tablespoon olive oil
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon parsley chopped, optional

Instructions

  • Place your cooking liquid in a medium-sized saucepan over high heat. If using, add in olive oil and salt as well. Cover and bring it to a boil.
  • Add the rice, stir to combine, and bring it to a rolling boil. Put the lid on and turn the heat down to low. Simmer for 30 minutes without opening the lid.
  • At the end of the 30 minutes of simmering, open the lid and check whether or not the liquid is fully absorbed. If it hasn’t, then continue to simmer at 3-minute increments until no liquid is left.
  • Turn the heat off and let it rest for 10 minutes with the lid on.
  • When ready to serve, gently fluff it with a fork.
  • If preferred, season with black pepper and garnish with chopped parsley. Serve.

Notes

  • Yields: This recipe yields about 3 ½ cups cooked. A side serving is suggested at ½-1 cup, so it would be good for approximately 4 servings. The nutrition facts below are per serving.
  • Cooking liquid: If you want to add more flavor, you can vegetable stock or chicken broth in place of water.
  • Do not skip on rinsing: Rinsing the rice is an important step as it helps remove any additional starch. The best method is to place the rice in a mesh strainer and rinse it under cold water, stirring with your fingers or spoon.
  • Jasmine Brown Rice: We tested this recipe using two different national brands: Lundbery Organic Jasmine Brown Rice and Mahatma Jasmine Brown Rice. They yielded similar results in terms of cooking time and the amount of cooked rice. However, please keep in mind that the age of the rice plays an important role in the final product. The fresher the rice, the more fragrant it will be. Additionally, if you decide to purchase brown jasmine rice from the bulk bin, the time of cooking might be different. We recommend using the visual cues we listed within the blog post to gauge doneness.
  • Storage: You can keep leftover rice in an airtight container in the fridge for up to 5 days. Just be sure to first bring it to room temperature before storing it.
  • Freezing: To freeze, first cool completely by spreading the rice out onto a baking sheet Transfer to heavy-duty freezer bags or freezer-safe airtight containers with some room at the top for expansion. If cooking Thai jasmine brown rice is a part of your meal prep, I recommend packaging it in 1-2 cup portions so you only pull out what you need. Label, date, and freeze for up to 1 month.
  • Thawing: Thaw frozen rice overnight in the refrigerator.
  • Reheating: Splash a few tablespoons of water on the rice to rehydrate. Microwave on high in 30-second increments, mixing each time in between until warmed through.

Nutrition

Calories: 203kcal | Carbohydrates: 36g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 591mg | Potassium: 112mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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Brown Jasmine Rice in Instant Pot https://foolproofliving.com/instant-pot-brown-jasmine-rice/ https://foolproofliving.com/instant-pot-brown-jasmine-rice/#comments Mon, 16 Oct 2023 22:54:34 +0000 https://foolproofliving.com/?p=71283 I love my Instant Pot for many reasons, but one of my favorite ways to use the pressure cooker is cooking whole grains. Among my go-to Instant Pot recipes like Wild Rice, Forbidden Rice, and Quinoa, brown jasmine rice has quickly become my new favorite. Ingredients Instant Pot brown jasmine rice is a 2-ingredient recipe. But I added a few additional flavorings and seasonings to give it that much more...

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I love my Instant Pot for many reasons, but one of my favorite ways to use the pressure cooker is cooking whole grains. Among my go-to Instant Pot recipes like Wild Rice, Forbidden Rice, and Quinoa, brown jasmine rice has quickly become my new favorite.

Instant Pot Brown Jasmine Rice in a bowl from the top view.

Ingredients

Instant Pot brown jasmine rice is a 2-ingredient recipe. But I added a few additional flavorings and seasonings to give it that much more personality. We will need:

Ingredients laid out from the top view.
  • Brown jasmine rice: Brown jasmine rice is a long grain rice with the outer coating (bran and germ) still intact. Look for brown rice, sometimes labeled Thai jasmine brown rice, in the international aisle at the grocery store, specialty Asian markets, or online sellers, such as Amazon. My favorite brands are Lundberg Organic brown jasmine rice (affiliate link) and Mahatma Jasmine Brown Thai Fragrant Whole-Grain Rice (affiliate link). This instant pot jasmine brown rice was tested using these two brands of rice.
  • Cooking liquid: Use water for a clean, neutral flavor, or opt for Vegetable Broth, Chicken Stock, or Veggie Scrap Stock. Omit the salt if using stock instead of water.
  • Olive oil: A mere teaspoon of olive oil gives the rice a nice glossy sheen. Feel free to swap it out for avocado oil, coconut oil, or ghee.
  • Kosher salt: A little salt enhances the natural flavor of the rice and makes it that much more delicious.
  • Black pepper: Freshly ground black pepper is best sprinkled on top at the end of cooking to preserve those natural oils.
  • Fresh herbs: While not mentioned in the recipe card, fresh herbs or complimentary flavors really enhance the flavor of the rice and give balance to your meal. A few popular herbs and seasonings include fresh cilantro, basil, mint, green onions, lime juice, or sesame seeds.

Brown Jasmine Rice to Water Ratio for Pressure Cooker

If this is the first time cooking jasmine brown rice in the Instant Pot, there are keynotes to point out when it comes to the rice-to-water ratio. Here’s what I have discovered:

  • Firmer rice: If you prefer your rice on the firmer side, with a bit more bite to it, use a 1:1 ratio of water to rice. In other words, for every 1 cup of brown rice, use 1 cup of cooking liquid and adjust the cooking time to 20 minutes.
  • Softer rice: If you prefer soft rice that is bouncy with a chewy texture, use a 1:1.25 ratio. As in, for every 1 cup of rice, use 1 ¼ cups of cooking liquid and set the cooking time to 23 minutes (this is my preferred rice and the recipe that is written in the recipe card).

How to Cook Brown Jasmine Rice in Instant Pot?

This Instapot brown jasmine rice recipe is so easy and virtually hands-free you’ll wonder why you never started cooking rice in the pressure cooker in the first place. Much like the rice setting on your rice cooker, this Instant Pot jasmine rice recipe is ready after the push of a button. Here are the step-by-step instructions:

A collage of images showing how to cook jasmine brown rice in Instant Pot.
  1. Rinse the rice: Place the rice in a colander and rinse under cold water, stirring with your fingers (or a spoon) until water runs clear, 20-30 seconds.
  2. Add ingredients to Instant Pot: Into the steel inner pot, add brown jasmine rice, your choice of cooking liquid, olive oil, and Kosher salt. Give it a good stir.
  3. Close lid: Secure the lid and set the pressure release to the “Sealing” position.
  4. Pressure cook: Select “Manual” on high pressure and set it to 23 minutes of pressure cooking time. It should come to full pressure within the next 5-7 minutes. 
  5. Release pressure: Natural pressure release (NPR) for 10 minutes, and then manually release the remaining pressure.
Jasmati rice in instant pot insert being fluffed by a person.
  1. Fluff and serve: Carefully remove the Instant Pot lid and fluff with a fork. Season with black pepper and serve.

How to Store, Freeze, and Reheat?

This Instant Pot brown jasmine rice recipe bodes wonderful for meal prep, or simply any time you want to have whole grains on hand. Here’s how I like to store, freeze and reheat:

  • Storage: Leftover rice will keep in an airtight container in the fridge for up to 5 days. To speed up the cooling process, spread the cooked brown rice out on a baking sheet (this prevents clumps from forming as the rice cools).
  • Freezing: Once completely cool, transfer to a heavy-duty freezer bag or freezer-safe airtight container with some room at the top for expansion. (If you regularly meal prep, package the rice in 1-2 cup portions. This way, you only pull out what you need.) Label, date, and freeze for up to 1 month.
  • Thawing: Thaw frozen brown rice overnight in the refrigerator.
  • Reheating: Add a few tablespoons of water to the rice. Then, steam or stir-fry with your recipe in a skillet on the stove or microwave on high in 30-second intervals, stirring each time in between, until warm.

What to Serve it With?

Instant pot Brown rice is a nutritious and delicious side dish that can be served with vegetables alongside any main dish. With a delicious nutty flavor, it pairs beautifully with meat or vegetable-based dishes. Some of my favorites are:

Expert Tips

For the absolute best Instant Pot brown jasmine rice recipe, be sure to take note of these expert tips:

  • Rinse before cooking: Rinsing the brown rice prior to cooking washes away excess starch on the surface, resulting in perfectly fluffy brown rice. The best way is to rinse the rice in a fine mesh strainer, stirring with your hands or a spoon, until the water runs clear.
  • Natural release: When the cooking time is up, allow the Instant Pot to naturally release the pressure for about 10 minutes. This allows time for the rice to cook further through.
  • Do not overfill: If you are doubling or tripling the recipe, avoid filling the steel pot more than halfway. Rice expands when cooked, and too much starch can clog the vent when the pressure is released.
  • Fluff with a fork: Make sure to fluff the rice with a fork as soon as it is done cooking. Fluffing actually helps steam to release, resulting in a lighter, softer texture.

FAQs

How long to cook brown jasmine rice in a pressure cooker?

Cook time depends on the desired texture. For firm brown rice, set the pressure cooking time to 20 minutes and adjust the ratio to 1:1. For a softer texture, set the pressure cooking time to 23 minutes and use a 1:1.25 ratio of rice to liquid.

Should I soak brown jasmine rice before cooking?

I do not soak brown rice, but according to Healthline, soaking brown rice helps to remove some of the naturally occurring phytic acid (antinutrients) present in whole grains. This makes it easier for digestion and promotes increased nutrient absorption. Soaking brown rice also reduces the cooking time.

How does brown jasmine rice taste compared to white rice?

Brown rice has a slightly more earthier and nuttier flavor compared to white jasmine rice because brown jasmine rice retains the bran layers and germ, which contributes to its richer taste.

Other Rice Recipes You Might Also Like:

If you are a fan of rice as much as I am, you might like the following basic rice recipes from the archives:

If you try this basic recipe for Instant Pot Brown Jasmine Rice, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Pressure cooked brown jasmine rice in a bowl from the top view.
Print

Instant Pot Brown Jasmine Rice Recipe

Put your electric pressure cooker to use with this Instant Pot Brown Jasmine Rice recipe. It comes together with only 5 minutes of hands-on time and cooks perfectly fluffy and delicious every time.
Course Side Dish
Cuisine Thai Cuisine
Diet Gluten Free, Vegan
Prep Time 5 minutes
Cook Time 23 minutes
Pressure time 17 minutes
Total Time 45 minutes
Servings 4 servings
Calories 180kcal

Ingredients

  • 1 cup Brown Jasmine rice* rinsed thoroughly
  • 1 ¼ cup water vegetable stock, or chicken stock
  • 1 teaspoon olive oil
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper optional

Instructions

  • Place rice in a colander and rinse under cold water until the water runs clear, 20-30 seconds while stirring with your fingers or a spoon.
  • Place brown jasmine rice, your choice of cooking liquid, olive oil, and Kosher salt in the insert of the Instant Pot. Stir to combine.
  • Secure the lid and set the pressure release to the “Sealing” position.
  • Select “Manual” on high pressure and set it to 23 minutes* of pressure cooking time.
  • It should come to full pressure within the next 5-7 minutes. Let the pressure release naturally for 10 minutes, and then manually release the rest of the pressure.
  • Carefully remove the lid. Fluff it with a fork.
  • Season with black pepper and serve.

Notes

  • Yields: This recipe yields approximately about 3 cups of cooked long-grain brown rice, which is ideal for 4 servings. The nutritional values below are per serving.
  • Rice: We tested this recipe using two national brown jasmine rice brands, Lundberg and Mahatma. They delivered similar results in terms of cooking time, taste, and texture. Please keep in mind that the timing might be slightly different based on the brand.
  • Cooking liquid: If you want your rice to be flavorful, you can vegetable broth or chicken stock in place of water.
  • Rice to water ratio and time of cooking: The recipe, as written (1 to 1 ¼ rice to water ratio cooked for 23 minutes), yields soft and chewy brown rice. However, if you prefer it to be on the firmer side, with a bit more bite to it, use a 1:1 ratio of water to rice. In other words, for every 1 cup of brown rice, use 1 cup of cooking liquid and adjust the cooking time to 20 minutes.
  • Storage: If you have any leftovers, bring them to room temperature and store them in an airtight container in the fridge for up to 5 days.
  • Freezing: To freeze, cool completely by spreading the rice on a baking sheet. Transfer to a freezer-safe airtight container, label, date, and freeze for up to a month.
  • Reheat: You can reheat it in a microwave-safe bowl in 30-second intervals, mixing after each time until it is thoroughly heated.

Nutrition

Calories: 180kcal | Carbohydrates: 36g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 298mg | Potassium: 105mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 1IU | Calcium: 14mg | Iron: 1mg

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Cauliflower au Gratin https://foolproofliving.com/cauliflower-au-gratin/ https://foolproofliving.com/cauliflower-au-gratin/#comments Thu, 12 Oct 2023 22:38:36 +0000 https://foolproofliving.com/?p=7676 I am always inspired by cauliflower because of the incredible recipes that are created from this humble vegetable. But let me tell you, this cauliflower au gratin recipe is so special. Adapted (with minor changes) from Ina Garten’s Cauliflower Gratin recipe, this is a sure winner. A year-round recipe that does especially well as a Thanksgiving side dish or as a part of your holiday dinner, it will be love...

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I am always inspired by cauliflower because of the incredible recipes that are created from this humble vegetable. But let me tell you, this cauliflower au gratin recipe is so special. Adapted (with minor changes) from Ina Garten’s Cauliflower Gratin recipe, this is a sure winner. A year-round recipe that does especially well as a Thanksgiving side dish or as a part of your holiday dinner, it will be love at first bite. Think of this cauliflower side dish as comfort food the whole family will love.

If you love cauliflower as much as I do, be sure to check out Broccoli and Cauliflower Salad and Cauliflower Curry.

Cauliflower gratin in a casserole dish with a spoon on the side from the top view.

Ingredients

This cheesy cauliflower au gratin recipe requires a list of simple ingredients, one of the main ingredients being cauliflower. We will need:

Ingredients for scalloped cauliflower recipe in individual portions.
  • Cauliflower: The key to this recipe is to have 3 pounds of cauliflower florets. In other words, we want 3 pounds total after cutting into pieces and removing the stalks and stems. I found the best way to ensure enough cauliflower to fill a 9 x 13-inch baking dish is to purchase a 3-pound and 2-pound head of cauliflower. Fresh cauliflower has a higher water content, so in this case, we want cauliflower that is a bit older.
  • Unsalted butter
  • Fresh cloves of garlic: While we prefer fresh garlic cloves, you can use garlic powder, but if you want to take this cauliflower au gratin casserole to the next level, do yourself a favor and use roasted garlic.
  • All-purpose flour
  • Whole milk: Low-fat milk can be used in place of whole milk, but it will not be as creamy. There is also a higher chance of curdling if a lower fat milk is used.
  • Seasonings: A simple mix of Kosher salt, black pepper, and nutmeg elevates the dish to new heights. For extra kick, a pinch of cayenne pepper can also be added.
  • Cheese: We are following along with the Barefoot Contessa’s cheesy cauliflower gratin recipe and using a mix of Gruyere and Parmesan cheese, but sharp cheddar cheese, Swiss cheese, or Fontina can be used in place of the Gruyere. Steer clear of pre-packaged shredded cheese, which contains anti-caking agents and can affect the consistency of the cheesy sauce.
  • Bread crumbs: Yet unlike Barefoot Contessa’s recipe, we went with Panko breadcrumbs for extra crunch. For extra indulgence, you could try crushed Ritz crackers mixed with a bit of melted butter for a salty, buttery crunch.
  • Optional garnish: Fresh parsley gives it a beautiful finish and color. Fresh chives would be a nice addition, too.

How to Make Cauliflower Gratin?

If you are looking for an easy recipe for cauliflower au gratin, you have come to the right place! There are three main parts to making a cauliflower gratin, but I can assure you your efforts will be worth it. Here’s how to do it in a few basic steps:

A collage of images showing how to make cauliflower gratin recipe.
  1. Boil cauliflower: Preheat the oven to 400 degrees F. In a large pot, place the cauliflower florets, a few teaspoons of salt, and enough water to cover everything. Bring to a boil over high heat, then reduce to medium heat and cook for 4-5 minutes, or until the cauliflower is softened but still firm when pierced with a fork or knife. Drain and shake to remove any excess water. Set aside.
  2. Make a roux: Melt butter in a large skillet over medium heat. Add the garlic and stir for 30 seconds until fragrant. Add the flour and whisk constantly until the flour is cooked (but not browned) for 1 minute, until a thick paste forms.
  3. Make the white sauce: While whisking constantly, pour in the milk and increase the heat to medium-high. Bring it to a gentle boil and cook for 2-3 minutes, or until slightly thickened.
A collage of images showing how to prepare gratin of cauliflower.
  1. Add the cheese: Remove from the heat and add the Kosher salt, ground pepper, nutmeg, 1 cup of Gruyere cheese, and 1/4  cup of Parmesan cheese. Whisk to combine until the cheese melts and the mixture is smooth.
  2. Add cauliflower: Add the cooked cauliflower florets and toss to combine. Transfer the mixture to a 9 x 13-inch baking pan. Sprinkle the top with the remaining Gruyere cheese, Parmesan cheese, and panko breadcrumbs.
Ina Garten's cheesy cauliflower gratin before and after it is baked.
  1. Bake: Bake for 25-30 minutes until the cheese is bubbling and the top is browned. At this point, the cauliflower should be tender when pierced with a fork.
  2. Garnish and serve: Allow to cool for 5-10 minutes. Garnish with a sprinkle of parsley, and enjoy.

How to Make Ahead, Store, Freeze, and Reheat?

This scalloped cauliflower recipe is a wonderful make-ahead and can be stored in both the fridge and freezer. To do so properly, simply:

  • Make Ahead: Blanch the cauliflower and make the creamy sauce up to 2 days in advance. Store each separately in airtight containers in the refrigerator. Or, make the entire casserole dish 1 day in advance. Remove from the fridge at least 30 minutes before baking.
  • Storing Leftovers: Leftover gratin of cauliflower can be stored in an airtight container in the fridge for up to 3 days.
  • Freezing: Cauliflower gratin can be frozen, but keep in mind the texture may be affected once reheated due to the water content in cauliflower. For best results, cool the gratin completely (to prevent the formation of ice crystals) and store it in a freezer-safe airtight container with a piece of plastic wrap directly on the surface. Label, date, and freeze for up to 3 months.
  • Thawing: Thaw frozen gratin overnight or up to 24 hours in the refrigerator.
  • Reheating: Reheat leftovers, uncovered, in a preheated 350 F oven for 15-20 minutes. If reheating frozen but thawed cauliflower gratin, it could take up to 30 minutes. If reheating from frozen, bake at 350 F for 45 minutes – 1 hour, tented with aluminum foil, then remove the aluminum foil during the last 15 minutes of baking.

Variations

Cauliflower gratin is a gorgeous recipe that can be elevated or adapted based on what you are craving. Below are a few variations of this basic recipe that you can also try:

  • Roasted Cauliflower Au Gratin: If you enjoy the smoky roasted flavors, instead of blanching your cauliflower, you can roast them in the oven. To do so, drizzle the florets with a tablespoon of olive oil and season with salt and pepper. Bake for 15-20 minutes or just until softened. Transfer it to your baking dish and drizzle the creamy cheese sauce over the cauliflower. Then bake your roasted cauliflower gratin following the recipe as written.
  • Broccoli Cauliflower Au Gratin: For more of a healthy and veggie-packed version, you can swap out half the cauliflower for an equal amount of broccoli instead. You can blanch them at the same time, so it is just a quick and easy swap.
  • Potato and Cauliflower Gratin: If you want to incorporate potatoes into this dish, it is totally possible and easy to do so. Simply swap out one pound of cauliflower for one pound of peeled and cubed Yukon gold potatoes. I recommend cutting the peeled potatoes into bite-sized chunks and boiling them in water until al dente. Be sure to drain them well before adding them to the cheese sauce with the cauliflower florets.
cauliflower gratin in a casserole dish right after it came out of the oven.

What to Serve It With?

Decadent yet easy cauliflower au gratin is a beautiful side dish for holidays and special occasions. I love to make it a part of my Thanksgiving dinner menu, and it makes a fun addition to Friendsgiving menu ideas. But it is delicious enough to enjoy with any main dish when you are craving a cheesy, delectable vegetable side dish. Serve it with:

Expert Tips

As you can see, the recipe for this creamy side dish is pretty straightforward. However, we learned a few lessons during our recipe testing that I think are important to share to help you end up with the best cauliflower au gratin of your life (I know it is quite a bold statement, but I mean it.):

  • Cauliflower florets: As noted above, the total weight of the cauliflower is in reference to the cauliflower florets, not the whole head of cauliflower. I’ve found the stalks weigh about 1 pound each per head, so pick up a 2-pound and 3-pound cauliflower head to get 3 pounds of florets in total.
  • Blanching the cauliflower: Make sure to cook the cauliflower in a large pot of boiling salted water and keep a close eye on the texture. We are not cooking the cauliflower all the way through, just enough to parboil it into tender cauliflower florets as it will continue to cook in the oven.
  • Use a large enough skillet to mix everything together: I used a 12-inch skillet (affiliate link), which was large enough to make the cheese sauce, and tossed all the cauliflower so that each floret was coated with the sauce.
  • Patience is key with the bechamel sauce: When you are making the roux (aka bechamel sauce), patience is the key. Do not rush, and be sure to cook the flour with the butter for at least 1 minute so that you cook out the raw flavor of the flour. For ease, make the roux with a wooden spoon, then switch to a whisk when you begin adding the milk. And whatever you do, do not leave it unattended.
  • Look for nape: A simple way to check if the sauce has the right thickness is to dip a wooden spoon in it. When you remove the spoon, the sauce should cling to its back rather than being runny. This is referred to as “nape” in French.
  • Cold milk vs warmed milk: Slightly warmed or room temperature milk mixes better, but we tested the recipe with cold milk, and it worked just as well.
  • Don’t fret about consistency: Upon first making the cheese sauce, it may seem a little loose, but keep in mind that some of the moisture will evaporate in the oven, and it will thicken as it bakes.
  • Browning: If the cauliflower is tender, but the top hasn’t browned enough, place it under the broiler for 1 minute or until browned to your liking. Make sure to check it often to avoid burning.

FAQs

What is cauliflower au gratin?

Cauliflower au gratin is a twist on the French potatoes au gratin that features delicious cauliflower coated in a cheesy bechamel sauce, then topped with breadcrumbs and baked until golden brown and bubbly.

Why is my cauliflower gratin watery?

A watery cauliflower au gratin can be due to overcooked cauliflower, too thin bechamel sauce covering the dish while baking, or too low of an oven temperature. To remedy this, place it back in the oven, uncovered, to evaporate some of the moisture.

Can you make cauliflower au gratin ahead of time?

Yes, easy cauliflower gratin is a wonderful make-ahead recipe and can be made 1 day in advance. Bring it to room temperature before baking.

Can cauliflower au gratin be frozen?

Yes, you can freeze cauliflower au gratin. Keep in mind, however, that freezing the gratin may affect the texture upon reheating. Simply bring it to room temperature, and transfer it to a freezer-friendly container. Cover well (to avoid freezer burn) and freeze for up to 3 months. Thaw overnight in the refrigerator.

Other Cauliflower Side Dishes You Might Like:

It is no secret that this cauliflower bake makes a delicious side dish to serve along with any of your favorite main dishes. Here are a few other cauliflower recipes that you might also like to try:

If you try this Cauliflower Gratin recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Cauliflower Au Gratin in a baking dish with a spoon on the side.
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Cauliflower Au Gratin Recipe

This Cauliflower Au Gratin is a delightful cheesy bake that elevates cauliflower to a golden and crispy treat. Whether you make it a part of your Thanksgiving menu or serve it as a side dish to accompany your favorite steak and chicken recipes, it is guaranteed to impress.
Course Side Dish
Cuisine American
Diet Vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 Servings
Calories 353kcal

Ingredients

  • 2 heads cauliflower cut into bite-sized florets (total of 3 pounds of florets) *
  • Kosher Salt
  • 3 tablespoons unsalted butter
  • 3 cloves garlic finely minced or pressed
  • 3 tablespoons all-purpose flour
  • 2 ¼ cups whole milk
  • 1 ½ teaspoons Kosher salt
  • ¾ teaspoon ground black pepper
  • Pinch of nutmeg
  • 1 ¾ cups Gruyere cheese shredded, divided – 6 ounces – Swiss or Cheddar cheese would also work
  • ¾ cup grated Parmesan cheese divided
  • ½ cup panko breadcrumbs
  • 2 tablespoons fresh parsley chopped

Instructions

  • Preheat the oven to 400 degrees F.
  • Place the cauliflower florets in the stock pot and a few teaspoons of salt and cover with water.
  • Cover the pot and bring it to a boil over high heat, then reduce to medium heat and cook for 4-5 minutes until the cauliflower is softened but still firm when pierced with a fork or knife.
  • Drain and shake to remove any excess water. Set aside.
  • Meanwhile, melt the butter in a large skillet* over medium heat. Add the garlic and saute for 30 seconds to soften.
  • Add the flour. Whisk constantly until the flour is cooked (but not browned) for 1 minute.
  • While whisking constantly, pour in the milk and increase the heat to medium-high. Bring it to a boil and cook for 2-3 minutes or until thickened but still smooth.
  • Remove from the heat and add the Kosher salt, ground pepper, nutmeg, 1 cup of Gruyere cheese, and 1/4 cup of Parmesan cheese. Whisk to combine until the cheese melts and the mixture is smooth.
  • Add the cauliflower florets and toss to combine.
  • Place the mixture into the baking dish and smooth it out evenly.
  • Sprinkle the top of the mixture with the remaining Gruyere cheese, Parmesan cheese and panko bread crumbs.
  • Bake for 25-30 minutes until the cheese is bubbling and the top is browned. The cauliflower should be tender when pierced with a fork or knife.
  • Cool for 5 minutes, garnish with parsley if desired and serve.

Notes

  • Yields: This recipe makes a 9 by 13 casserole full of cauliflower gratin, which is ideal for serving as a side dish for 6 (generous portions.) The nutritional values below are per serving.
  • Cauliflower florets: The total weight of the cauliflower (3 pounds) is in reference to the cauliflower florets, not the whole head of cauliflower. During our recipe testing, we found the stalks weigh about 1 pound each per head, so pick up a 2-pound and 3-pound cauliflower head to get 3 pounds of florets in total. 
  • Use a large enough skillet to mix everything together: I used a 12-inch skillet (affiliate link), which was large enough to make the cheese sauce, and tossed all the cauliflower so that each floret was coated with the sauce.
  • Make Ahead: You can make this dish a day in advance. Simply follow the recipe until you place the cheese and cauliflower mixture into the casserole dish (until step 11.) Bring to room temperature and cover well. Keep it in the fridge until you are ready to bake. When ready, follow the recipe as written and bake.
  • Storage: You can store the leftovers of this cauliflower casserole (after they come to room temperature) in an airtight container for up to 3 days in the fridge. 

Nutrition

Calories: 353kcal | Carbohydrates: 13g | Protein: 19g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 1148mg | Potassium: 224mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 910IU | Vitamin C: 2mg | Calcium: 629mg | Iron: 1mg

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Chicken Butternut Squash Soup https://foolproofliving.com/chicken-butternut-squash-soup/ https://foolproofliving.com/chicken-butternut-squash-soup/#respond Tue, 10 Oct 2023 20:34:19 +0000 https://foolproofliving.com/?p=71101 Zoup! Good, Really Good® provided me with the product for the purpose of this post, as well as compensation for my time. As always, all opinions expressed in this post are my own. On a cold day, nothing satisfies me more than a yummy soup full of great flavors. While I adore the more standard Vegan Butternut Squash Soup or globally inspired Butternut Squash Thai Soup (Zoup! also makes a creamy, heat-and-eat butternut squash soup), there...

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Zoup! Good, Really Good® provided me with the product for the purpose of this post, as well as compensation for my time. As always, all opinions expressed in this post are my own.

On a cold day, nothing satisfies me more than a yummy soup full of great flavors. While I adore the more standard Vegan Butternut Squash Soup or globally inspired Butternut Squash Thai Soup (Zoup! also makes a creamy, heat-and-eat butternut squash soup), there is something so special about a healthy chicken soup with butternut squash.

Butternut Squash Chicken Soup in a bowl garnished with parsley and pumpkin seeds.

Creamy or chunky, made entirely from scratch using the most delicious Zoup! Good, Really Good® Chicken Bone Broth, I have got you covered with plenty of ways to make this creamy chicken and butternut squash soup your own. 

Ingredients

Butternut squash soup with chicken requires nothing more than a few simple ingredients. We will need:

Ingredients for the recipe in small portions from the top view.
  • Olive oil: You can also use avocado oil or clarified butter (aka ghee) in this recipe.
  • Vegetables: Go for an aromatic background of yellow onions, red bell pepper, and garlic cloves. 
  • Spices + seasonings: Ground cumin adds depth and complexity to this butternut chicken soup. You could also try ground coriander or turmeric to celebrate that orange color and make it even more nutritious.
  • Chicken: Go for boneless, skinless chicken thighs for a richer flavor, but leaner chicken breasts can also be used.
  • Butternut squash: Pick up a butternut squash that is heavy for its size and prep when you get home. If working with butternut squash is new to you, check out my post on the Best Way to Cut Butternut Squash before you get started.
  • Chicken broth: While you can make your own Homemade Chicken Stock when I am short on time, I reach for Zoup! Good, Really Good® Chicken Bone Broth. I love purchasing Zoup! as it has the same complex, homemade taste with a balanced flavor. While it is widely available in retailers across the country, you can also purchase it online at ZoupBroth.com, Amazon, and Walmart.com. Plus, Zoup! has a number of different broths to choose from, but in this instance, I would stick to the Chicken Bone Broth, Original Chicken Broth, or Low Sodium Chicken Broth.
  • Lemon juice: A squeeze of freshly squeezed lemon juice is a last-minute addition to brighten up the flavors.
  • Fresh herbs: Fresh parsley gives the slowly simmered soup a nice pop at the end. Reserve some on the side for garnish, too. For even more depth of flavor, consider adding fresh thyme or sage while the soup simmers on the stove.
  • Optional toppings: Pumpkin seeds add a wonderful crunch, but they are optional.

Variations and Substitutions

If you find yourself short on time or are looking to make this squash soup recipe on a busy weeknight, here are some short-cut suggestions to save you some time in the kitchen:

  • Rotisserie chicken: It is no secret that rotisserie chicken or cooked leftover chicken is a great shortcut when you are short on time, and this chicken soup with squash is no different. If you use either one of these options, simply shred them and add them to the soup at the same time as you are adding the butternut squash. You will need about 4-5 cups of shredded or cubed chicken.
  • Roasted butternut squash: Use leftover Roasted Butternut Squash to add extra depth and caramelized flavor, thanks to all those natural sugars.
  • Winter squash: Can’t find butternut squash? Use any winter squash that is available, like roasted acorn squash, roasted delicata squash, or pumpkin. Alternatively, you can swap out half the squash for some diced carrots and sweet potatoes for a slightly different flavor texture or flavor that is just as delicious.
  • Lime juice and cilantro: Give it a unique twist by swapping out the lemon juice and parsley for lime juice and fresh cilantro.
  • Add grains: Make it a complete meal with the addition of leftover cooked quinoa, brown rice, or pasta. Toss it right into the soup near the end of cooking.
  • Coconut milk: If you want an even more luxurious creamy texture, consider finishing it with a touch of coconut milk or heavy whipping cream.
  • Extra toppings: Add even more contrast to flavor and texture by topping it off with croutons, a swirl of yogurt or sour cream, fresh herbs like chives, basil or tarragon, or a sprinkle of red pepper flakes.

How to Make Butternut Squash Chicken Soup?

I like to think of this as a high-protein butternut squash soup, thanks to the addition of chicken. It is also a great soup to make on a cold night in chilly weather. Not to mention, it is easy to make. Here’s how I like to make it in a few easy steps on the stovetop:

A collage of images showing how to make chicken and squash soup.
  1. Saute aromatics: Heat olive oil in a large Dutch oven or large soup pot over medium to medium-high heat. Add onion, bell pepper, and cumin. Cook, stirring occasionally, until vegetables are softened, 5-6 minutes. Add the garlic and cook, stirring constantly, for 1 minute.
  2. Simmer soup: Add the chicken, butternut squash, chicken stock, salt and pepper. Give it a good stir. Cover and bring to a boil. Then, reduce to low heat, put the lid back on, and let it simmer for 15-20 minutes or until the chicken is fully cooked. Feel free to stir it once or twice during the cooking process.
  3. Shred chicken: With a large slotted spoon or tongs, remove the chicken and allow to cool slightly. Shred it with two forks or cut it into cubes.
  4. Blend half of the soup: Ladle 4-5 cups of the soup into a large heatproof bowl. Blend until smooth with an immersion blender.
A collage of images showing how to make chicken and butternut squash soup.
  1. Finish: Carefully transfer the pureed soup back into the pot (be careful, it will still be hot!) along with the shredded chicken. Bring the soup to one last boil. Finish with lemon juice and parsley.
  2. Garnish and serve: Ladle into bowls, top with pumpkin seeds and more parsley. Serve with lemon wedges on the side.

How to Store, Freeze, and Reheat Leftovers?

This Chicken squash soup stores beautifully in both the fridge and freezer. Just like so many soup recipes, the flavors get better the longer they have time to marry together. To store and reheat, simply:

  • Store: Cool completely and transfer to a large airtight container. Store in the fridge for up to 5 days.
  • Freeze: Cool completely and ladle soup into freezer-safe airtight containers, leaving some room at the top to allow for expansion. Freeze for up to 3 months.
  • Reheat: If frozen, thaw the soup overnight in the refrigerator. When ready to reheat, place a pot over medium heat, add the soup, and bring to a gentle simmer. Or, reheat individual servings in a microwave-safe bowl, covered, in 30-second intervals in the microwave. Stir each time in between and continue until warmed through.

What to Serve with this Butternut Squash Soup?

Butternut squash and chicken soup is a meal all its own, but I love to serve it with crusty bread or winter greens on the side to round it out as a complete meal. You could try:

Expert Tips

  • Save on time: The majority of the prep work comes from peeling and cubing the butternut squash, so if you are short on time, you can prep the vegetables the day before or buy pre-cut vegetables from the grocery store.
  • Blending is personal: I really want you to make this soup your own, so you can blend half the soup as I do in the recipe card, skip the blending altogether, or blend the entire soup for a creamy, thick consistency. Just make sure to remove the chicken prior to blending.
  • If you do not own an immersion blender, blend until smooth in a high-powered blender or food processor, or use a potato masher to puree it. However, keep in mind that when blending hot liquids, always make sure to fill no more than halfway, remove the measuring cap, and partially cover with a kitchen towel so the steam will be able to escape.

More about Zoup!

Zoup! was created by the founders of Zoup! Eatery, which served soup face-to-face to consumers for over two decades. In other words, they really know their soup! In addition to their expertise and knowledge, I always pick up a jar of Zoup! Broth (packaged in recyclable glass jars, by the way) whenever I get a chance because:

  • The Zoup! Good, Really Good® Broth lineup includes original and low-sodium chicken broths, veggie broth, seafood broth, and chicken and beef bone broths.
  • The broth is kettle-cooked in small batches using the freshest and finest ingredients.
  • It is low in calories, paleo-friendly, and completely free of artificial ingredients, preservatives, gluten, GMO’s, fat, trans fat, and saturated fat. 
  • Zoup! has also introduced Culinary Concentrates™, gourmet broth bases available in Chicken Bone Broth and Beef Bone Broth, plus Savory No Chicken Vegan Broth, offering a space-saving solution for home cooks.
  • And for when you crave soup but want something you can just heat and eat, Zoup! makes shelf-stable soups in nine flavor-forward recipes, including Chicken Potpie, Garden Vegetable, and Butternut Squash with Brown Butter and Sage.

If you are interested in learning more, visit ZoupBroth.com and follow @ZoupGoodReallyGood on Facebook, Instagram, and TikTok and @ZoupGoodReallyGoodBroth on Pinterest.

As a reader of Foolproof Living, Zoup! is offering 20% off your first order of Zoup! Products on Amazon. Use the code, 20FOOLPROOF at checkout (under the payment section.) The code is valid until November 6, 2023.

A collage of photos showing the squash chicken soup in a bowl and while it is being poured.

FAQs

What herbs go with butternut squash soup?

Hearty herbs such as rosemary, thyme, sage, and bay leaf add depth and herbal complexity, while fresh herbs like parsley, cilantro, basil, tarragon, and chives give it the finish of fresh flavor.

Can you use chicken broth in butternut squash soup?

Yes, both chicken broth and chicken stock can be used to make butternut squash soup. The delicate meaty flavor is a nice addition to an otherwise vegetarian soup.

Is butternut squash soup good when sick?

According to Healthline, butternut squash has many health benefits. It contains high amounts of powerful vitamins, minerals, and antioxidants, most notably vitamin A and vitamin C, making it an ideal choice to keep a sore throat at bay. So, yes, butternut squash soup is a good way to soothe yourself when you are feeling under the weather.

Do you need to peel butternut squash for soup?

We do recommend peeling butternut squash when making soup, as doing so will result in a creamy and smooth texture.

What protein goes with butternut squash soup?

Butternut squash pairs well with a variety of animal and plant-based protein resources. Chicken, beef, quinoa, and tofu are just a few to name.

Other Comforting Soup Recipes for Fall and Winter:

If you try this Chicken Butternut Squash Soup, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Butternut squash chicken soup in a bowl from the top view.
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Chicken Butternut Squash Soup Recipe

Butternut Squash chicken soup combines the heartiness of chicken thighs with the warmth of homemade soup. Great for a chilly evening, this one-pot meal is both nourishing and flavorful.
Course Soup
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 284kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion chopped (~2 cups)
  • 1 medium red bell pepper chopped (~1 cup)
  • 1 teaspoon ground cumin
  • 4 cloves garlic minced or pressed
  • 1 pound boneless skinless chicken thighs or chicken breasts
  • 6 cups butternut squash* peeled and cut into cubes (2 pounds)
  • 5 cups Zoup! Good Really Good® Chicken Bone Broth
  • 1 teaspoon Kosher salt more to taste
  • ½ teaspoon black pepper
  • 4 tablespoons lemon juice
  • 2 tablespoons fresh parsley chopped, plus more for garnish
  • 2 tablespoons pumpkin seeds optional, for garnish

Instructions

  • Heat olive oil in a large, heavy bottom pot over medium-high heat. Add in onion, pepper, and cumin. Cook, stirring occasionally, until vegetables are softened, 5-6 minutes.
  • Stir in the garlic and cook, stirring constantly, for 1 more minute.
  • Add in the chicken, cubed butternut squash, chicken stock, salt and pepper. Give it a stir.
  • Put the lid on and bring it to a boil. As soon as it comes to a boil, turn down the heat to low, put the lid back on, and let it simmer for 20-25 minutes or until the chicken is fully cooked. Feel free to stir it once or twice during the cooking process.
  • Using a slotted spoon, remove the chicken from the soup and shred it (or cut it into cubes). Set the now-shredded chicken aside.
  • Ladle 4-5 cups of the soup mixture into a large heatproof bowl. Using an immersion blender, blend until smooth.
  • Transfer the pureed soup back into the pot along with the shredded chicken. Taste for seasoning and add more if necessary.
  • Bring the soup to one last boil.
  • Stir in the lemon juice and parsley. Ladle into bowls, garnish with the additional parsley and pumpkin seeds (if desired), and serve with lemon wedges on the side.

Notes

  • Yields: This soup makes 6-7 cups of soup, which is ideal for 6 servings. The nutritional values below are per serving.
  • Storage: To store leftovers, cool completely and transfer to a large airtight container. Store in the fridge for up to 5 days.
  • Squash: While we used butternut squash in this recipe, you can pretty much use any squash you have on hand, including pumpkin, acorn squash, kabocha squash, and even delicata squash.

Nutrition

Calories: 284kcal | Carbohydrates: 28g | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 750mg | Potassium: 1018mg | Fiber: 4g | Sugar: 8g | Vitamin A: 15646IU | Vitamin C: 63mg | Calcium: 97mg | Iron: 3mg

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Tuna Melt Sandwich https://foolproofliving.com/tuna-melt-sandwich/ https://foolproofliving.com/tuna-melt-sandwich/#comments Fri, 06 Oct 2023 22:22:20 +0000 https://foolproofliving.com/?p=18745 I like to think that tuna melt sandwiches mean the tuna will be the star of the show. However, I find that the bread and cheese transform it into something spectacular. Because of this, I have done my research on what makes an unforgettable tuna melt. In other words, I have got you covered with plenty of variations for the bread, cheese, and cooking style. So don’t be shy and...

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I like to think that tuna melt sandwiches mean the tuna will be the star of the show. However, I find that the bread and cheese transform it into something spectacular. Because of this, I have done my research on what makes an unforgettable tuna melt. In other words, I have got you covered with plenty of variations for the bread, cheese, and cooking style. So don’t be shy and have some fun with this tuna melt recipe!

If you love the convenience of canned tuna recipes, be sure to try Chickpea Tuna Pita Sandwich or Chickpea Salad with Tuna.

Homemade tuna melt sandwich from the front view.

Ingredients – What’s in a Tuna Melt?

I find the best tuna melt recipe starts with quality ingredients. The recipe starts with making a classic tuna salad, which is used to layer with cheese in between two pieces of bread before baking it in the oven or cooking it on the stovetop. Here is what you will need to make the tuna salad, along with the bread, cheese, and toppings:

Tuna Salad Ingredients

  • Tuna: Look for 5-ounce cans of high-quality wild-caught Albacore tuna packed in water. If you are concerned about mercury, go for skipjack tuna (sometimes labeled light tuna), which has lower mercury levels than larger albacore or yellowfin tuna.
  • Celery stalk
  • Pickles: Go for your favorite pickles, such as Kosher, dill pickles, or bread and butter pickles. Or swap out the pickles for pickle relish instead.
  • Hard-Boiled Egg: I follow this recipe on how to make hard-boiled eggs, which works every time.
  • Parsley: Fresh herbs, like parsley, give it a refreshing bite. Experiment with other herbs, like tarragon or dill, or give it a final sprinkle of fresh chives.
  • Mayonnaise: Mayonnaise brings the tuna salad together. Feel free to use vegan mayo or swap out half the mayo for plain Greek yogurt for a nice protein boost or sour cream for some tang.
  • Lemon juice: Freshly squeezed lemon juice will provide the best flavor.
  • Kosher Salt
  • Black Pepper
Ingredients for tuna melt recipe laid out from the top view.

Tuna Sandwich Ingredients

  • Buns / Bread Slices: I used Brioche Buns for their buttery richness, but plain, sesame seed, or poppy seed hamburger buns will also do. If you want to go more on the traditional hot tuna melt, you can use ½-inch slices of white bread. However, sourdough bread, whole grain bread, ciabatta, or even English muffins would also work.
  • Cheese: Sharp cheddar cheese makes a classic tuna fish melt, which is why most people say that it’s the best cheese for a tuna melt. However, you can also use provolone, mozzarella, Swiss cheese, or Havarti in this sandwich recipe. If you want to take things up a notch, feel free to experiment with different types of cheese, like pepper jack, Monterey jack, Gruyere, fontina, or smoked gouda. You can use slices of cheese from the deli counter or grate a whole block of cheese when you get home.
  • Cucumber: Fresh cucumber slices offer a nice crunch and color.
  • Avocado: Peel, seed, and slice a fresh avocado just before serving to add some healthy fats and extra richness.
  • Tomato Slices: Use ripe tomatoes for the best flavor, such as Roma, tomatoes on the vine, or heirloom tomatoes. Once sliced, lay them out on paper towels to absorb excess moisture so your tuna and tomato sandwich doesn’t get too soggy.
  • Salad Greens: Salad greens, baby arugula, or chopped romaine lettuce offer a nice crunch and contrast to the creamy tuna salad.
  • Cornichons: Optional, but I love the extra gourmet touch of cornichons as garnish if you so choose.

Optional Add-Ins:

  • Onion: Finely dice half of a red onion or some green onion to add to the tuna salad for an extra savory bite.
  • Dijon Mustard: Add 1 tablespoon of Dijon mustard to the tuna salad mixture.
  • Spicy Peppers: Give the tuna salad a little kick with a pinch of cayenne pepper or a seeded and diced jalapeno or Fresno chile.
  • Butter / Olive Oil: When I do not have buns on hand and decide to go for sliced sandwich bread, I love to slather one side of the bread with butter or drizzle with extra virgin olive oil for extra richness (keep reading to learn more!).

How to Make a Tuna Melt Sandwich in the Oven?

This recipe for tuna melt sandwich starts with homemade tuna salad. Once you have that prepped and ready, the rest is so easy. Follow these step-by-step directions to make the tuna fish sandwich in the oven:

Tuna salad in a bowl with the rest of the sandwich ingredients around it.
  1. Make the tuna salad: In a medium bowl, mix together the tuna, celery, pickles, hard-boiled egg, parsley, mayonnaise, lemon juice, salt and pepper. Taste and adjust the seasoning to your liking.
  2. Prep the sandwiches: Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Place all 4 buns open-face on the baking tray. Top each bottom bun with 1 slice of cheese, followed by ½ cup of the tuna filling. Place another slice of cheese on the top bun.
A person is layering tuna melts from the top view.
  1. Bake: Bake in the oven for 8-10 minutes or until the cheese melts. Remove from the oven and allow to cool slightly.
  2. Assemble: Layer each bottom bun (the one with the tuna mixture) with sliced cucumber, avocado, tomato, and a handful of salad greens. Top with the top bun. Garnish with a cornichon (if desired) and enjoy!

How to Make Tuna Melt on the Stove?

Alternatively, you can make this tuna salad melt in a large skillet on the stove. It is really not much different than making a grilled cheese sandwich. I find this works best if you are using white sandwich bread or English muffins. If you decide to go for the stovetop method, here’s how I like to do it:

  1. Butter Bread: Butter one side of 8 slices of bread or the outside of 4 English muffins.
  2. Assemble: Flip the bread or English muffins over, and place 1 slice of cheese on each unbuttered side. Add ½ cup of the tuna mixture to 4 slices of bread or the 4 bottom halves of the English muffins. Top with avocado and tomato, followed by the top slice of bread or English muffin (buttered side out).
  3. Toast: Heat a large skillet over medium to medium-low heat. Place 2 tuna melts in the skillet and cook until the bread is golden brown on the first side, about 4-5 minutes. Flip and continue to cook until the cheese is melted, about 3-4 minutes more. Remove from the skillet and continue with the remaining 2 tuna melt sandwiches.
  4. Cool and serve: Let them cool for a few minutes and serve.

How to Make Ahead and Store?

The most time-consuming part of this recipe is making the tuna salad. So if you want to get ahead, I recommend prepping the tuna salad in advance. With that out of the way, the tuna melts come together in less than 15 minutes. Here are my best make-ahead and storage tips:

  • Make Ahead: Prepare the tuna salad and store it in an airtight container in the fridge for up to 2 days. The tuna and veggies will leach out a bit of water the longer it sits in the fridge, so give it a good stir just before using.
  • Storage: The recipe makes 4 sandwiches, so if you are only serving 1-2 people, I recommend storing leftover tuna salad and toppings in separate airtight containers in the fridge. Assemble and bake the sandwiches just before serving.

With that being said, if you end up with leftovers of this melted tuna sandwich, you can store them in an airtight container after they come to room temperature. Keep them in the fridge for up to 2 days. Reheat in a low heat (300 degrees F.) oven until heated through.

How to Serve

Think of this as a tuna cheese sandwich with all the fix-ins. Because of this, I like to serve it a bit more casually, either as a light lunch or simple dinner, with any of the following:

Expert Tips

While the recipe for this easy tuna melt sandwich recipe is pretty straightforward, there are a few things that I learned during my recipe testing. So, here are a few tips to help you get the best results when making this recipe:

  • Drain the tuna well: Make sure to drain the cans of water-packed tuna before mixing to prevent too much water in the tuna salad, which could make it soggy.
  • Preheat the oven or skillet: Whether you are using the oven or a skillet, make sure it is properly preheated before you start cooking.
  • Medium to low heat is key: Keep it low and slow. Bake at the recommended 350 degrees F or cook over medium to medium-low heat on the stove to melt the cheese without burning the bread.
  • Give it a gentle press: If using the stovetop method, feel free to gently press down on the sandwich with a spatula to give the bread a nice sear. Be careful not to push so hard that all the filling spills out the sides.
  • Serve open-faced sandwiches: If you want to cut down on the carbs or prefer to eat an open-face tuna melt with a fork and knife, assemble open-faced tuna melts by simply omitting the top slice of bread.

FAQs

What is a tuna melt?

A tuna melt is a hot sandwich that combines tuna salad with melty cheese between two slices of griddled bread. Additional toppings, such as avocado, tomato, and lettuce, can be included.

What goes good with tuna melts?

Tuna melts are a classic sandwich that pair well with tomato soup, coleslaw, pickle spears, potato chips, garden salad, potato salad, and pasta salad.

What cheese is best with tuna?

Cheddar cheese is classic in a toasted tuna sandwich, but have fun and experiment with different cheeses such as provolone, mozzarella, pepper jack, Havarti, Gruyere, fontina or smoked gouda.

Other Seafood Recipes You Might Like

If you try this Tuna Melt Sandwich recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Tuna melt sandwich with a pickle on top.
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Tuna Melt Sandwich Recipe

Tuna Melt Sandwich layered with cheddar cheese, homemade tuna salad and baked in the oven for all the ooey-gooey goodness. Later, topped off with sliced avocado, tomatoes and salad greens to turn it in a out-of-this world delicious sandwich. Ready in 30 minutes and great for any meal of the day.
Course Sandwich
Cuisine American
Diet Kosher
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 447kcal

Ingredients

For The Tuna Mixture:

  • 2 cans tuna 5 oz. each (I prefer wild-caught Albacore tuna packed in water) – drained
  • 4 stalks celery chopped
  • 2-3 small pickles chopped
  • 1 hard boiled egg peeled and chopped
  • 2 tablespoons fresh parsley chopped
  • ½ cup mayonnaise
  • 1 tablespoon lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

For the Sandwich:

  • 4 hamburger buns* sliced in half as you see in the photos (or your favorite toast)
  • 8 slices cheddar cheese or provolone, mozzarella or Havarti would also work
  • 1 cucumber sliced thinly
  • 1 avocado ripe sliced
  • 1 large tomato sliced
  • ½ cup salad greens or arugula
  • 4 cornichon as garnish – optional

Instructions

  • To make the tuna mixture: Mix together drained tuna, celery, pickles, egg, parsley, mayonnaise, lemon juice, salt and pepper in a bowl. Taste for seasoning and add in if necessary.
  • To make the sandwiches: Preheat the oven to 350 degrees.
  • Place 1 slice of cheese on the bottom half of a bun and top it off with ½ cup of the tuna mixture. Place another slice of cheese on the top bun. Place both of them (facing up) on the sheet pan. Repeat the same process with the rest of the buns.
  • Bake in the oven for 8-10 minutes or until cheese melts. Take it out of the oven and let it cool for a minute.
  • To Assemble: Layer each bottom bun (the one with the tuna mixture) with sliced cucumber, avocado, tomato, and a green salad leaf. Put the top bun.
  • If preferred, garnish with a cornichon (as seen in the photos) and serve.

Notes

  • Yields: This recipe makes 4 sandwiches, which is good for 4 servings. The nutrition information below is per serving.
  • Bread: We opted for brioche buns, but regular sliced whole wheat or white sandwich bread can also be used.
  • Cheese: Sharp yellow cheddar is ideal, but white cheddar, provolone, or Havarti can also be used.
  • Make Ahead: You can make the tuna salad a day in advance. When ready to serve, simply assemble the tuna melts as written in the recipe.
  • Storage: You can store the leftovers in an airtight container in the fridge for up to one additional day.
  • To cook it on the stovetop:
    1. Butter Bread: Butter one side of 8 slices of bread.
    2. Assemble: Flip the bread and place 1 slice of cheese on each unbuttered side. Add ½ cup of the tuna mixture to 4 slices of bread. Top with avocado and tomato, followed by the top slice of bread (buttered side out).
    3. Toast: Heat a large skillet over medium to medium-low heat. Place 2 tuna melts in the skillet and cook until the bread is golden brown on the first side, about 4-5 minutes. Flip and continue to cook until the cheese is melted, about 3-4 minutes more. Remove from the skillet and continue with the remaining 2 sandwiches.
    4. Cool and serve: Let them cool for a few minutes and serve.

Nutrition

Calories: 447kcal | Carbohydrates: 30g | Protein: 33g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 113mg | Sodium: 955mg | Potassium: 696mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1081IU | Vitamin C: 17mg | Calcium: 363mg | Iron: 4mg

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Blackened Cod https://foolproofliving.com/blackened-cod/ https://foolproofliving.com/blackened-cod/#respond Tue, 03 Oct 2023 17:57:13 +0000 https://foolproofliving.com/?p=70886 Cajun cod is a must when it comes to tasty, stress-free, and well-seasoned fish recipes. However, if you’re craving other simple seafood meals, there are tons of other easy fish dinners to try on this website! My zesty Baked Sockeye Salmon uses only a handful of pantry-ready ingredients to fill your table with brilliant color and buttery taste. Or, try out my Baked Breaded Fish for a crispy, garlicky meal...

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Cajun cod is a must when it comes to tasty, stress-free, and well-seasoned fish recipes. However, if you’re craving other simple seafood meals, there are tons of other easy fish dinners to try on this website! My zesty Baked Sockeye Salmon uses only a handful of pantry-ready ingredients to fill your table with brilliant color and buttery taste. Or, try out my Baked Breaded Fish for a crispy, garlicky meal guaranteed to satisfy the whole family.

Blackened cod placed on a dish with lemon wedges on the side.

Ingredients

This blackened cod recipe only needs a few simple, all-natural ingredients to get its mouthwateringly smoky, bold taste—no trip to the grocery store is necessary!

Ingredients for the cod fish recipe from the top view.
  • Cod: The best codfish recipe begins with quality white fish fillets. This recipe will work with a range of cod varieties, including Alaskan cod, Pacific cod, and black cod (also known as sablefish)—all of which have a deliciously mild, sweet taste. Furthermore, I also tested this recipe using both fresh and frozen cod. Though I recommend preparing this recipe with fresh fish for maximum flavor, you may use frozen fillets. Just be sure to thaw them in the fridge overnight.
  • Olive oil: I used olive oil in this recipe to ensure my cod developed a rich, seared exterior without burning. However, any oil with a high smoke point—such as avocado oil, canola oil, and clarified butter—will also work.
  • Unsalted butter: Salted butter would also work, but if use salted butter, be sure to adjust the seasoning.
  • Lemon: Lemon makes a perfect pair with this healthy cod dinner. Serve a few wedges as garnish alongside your blackened cod, and your tastebuds will light up with zesty flavors.
  • Fresh parsley: Though optional, fresh and colorful parsley makes the ultimate garnish for these cod fish fillets.

Seasoning for Cod Fish

In my opinion, the best seasoning for cod fish is an authentic Cajun blackened seasoning. While you can buy this blend from the store, you can also put your spice cabinet to good use by following my simple blackened seasoning recipe

Cod fish seasoning spices on a plate with text on each spice.

To make a homemade blackening blend, you’ll need the following ingredients:

  • Paprika: Paprika is a surefire way to give your codfish deliciously peppery, sweet flavors. However, you may also use smoked paprika to lend your recipe extra deep, smoky undertones.
  • Onion powder
  • Garlic powder
  • Dried oregano
  • Dried thyme
  • Ground black pepper
  • Kosher salt: Feel free to adjust how much salt you add to your cod spices based on your preference (or if you’re following a low-sodium diet!).

To give your blend a kick of spice and a more robust Cajun profile, I recommend adding ¼ teaspoon cayenne pepper to your cod fish seasoning. 

Alternatively, you may add a teaspoon of brown sugar to your seasoning blend for a sweeter, more caramelized taste.

How to Make Blackened Cod?

It takes less than half an hour to prepare this healthy cod recipe. With just a handful of ingredients and minimal cooking time, you can make a recipe for blackened cod that will impress even the biggest seafood fans. 

A collage of images showing how to prepare blackened cod for cooking.
  1. Prepare the cod seasoning: In a small bowl or mason jar, mix the paprika, onion powder, garlic powder, oregano, thyme, pepper, and Kosher salt. Break up any clumps of seasoning that form, and set the mixture aside.
  2. Dry the cod: Use a paper towel to pat dry the cod filets on all sides.
  3. Brush fish with olive oil: Brush all the sides of the cod with olive oil.
  4. Season the cod fillets: Evenly sprinkle the blackened seasoning on all the cod’s sides. Gently press the seasoning onto the fish’s flesh to keep it from falling off during the cooking process.
Seasoned cod being cooked in a cast iron skillet.
  1. Add the fish to the skillet: Set the stove to medium-high heat and melt the butter in a large skillet. Once the butter melts and the skillet is hot, gently add the seasoned cod. If the skillet isn’t large enough to accommodate all of your filets, sear the fish in two batches, using one tablespoon of butter for every two pieces of cod.
  2. Flip the cod: Cook the cod for 2-3 minutes without moving the fillets. Then, use a thin spatula to flip the fish and cook for another two minutes. When finished cooking, the cod should flake easily. If they don’t, continue sealing the blackened fish in 30-second intervals until a meat thermometer registers an internal temperature of 145 degrees F.
  3. Serve: Garnish the seared blackened cod with chopped parsley and serve it with lemon wedges on the side.

Other Ways to Cook Blackened Cod

Don’t want to cook your blackened cod fillets in a skillet? Below, you’ll find three other simple ways to cook cod, giving you tender, flavorful seafood every time.

  • In the oven: To make baked blackened cod, begin by preheating the oven to 400 degrees F. and lining a baking sheet with parchment paper—no butter needed. Then, lay your seasoned fillets on top of the baking tray and bake without flipping them for 10 minutes or until they reach an internal temperature of 145 degrees F. Alternatively, you can increase air circulation and add extra citrusy flavor by baking your cod fish on top of two slices of lemon.
  • On the grill: To grill your blackened cod filets, first preheat your gas grill to medium heat. Once hot, clean the grates and oil them generously with a wad of oil-soaked paper towels. Finally, add your seasoned fish to the grill and cook the fillets for 2-3 minutes on each side—until their internal temperature reaches 145 degrees F. (For more in-depth tips on grilling seafood, my recipe for Grilled Mahi Mahi has everything you need to prepare exquisitely seasoned, smoky fish.)
  • In the air fryer: To make blackened cod in the air fryer, first preheat your air fryer to 400 degrees F. Then, cook your fish for 8-10 minutes or until they reach an internal temperature of 145 degrees F. I also recommend checking your cod halfway through the air frying process, as this total time may vary depending on the thickness of your filets. For example, if your filets are thinner, too much time in the air fryer may dry out the meat, resulting in rubbery, tough flesh.

How to Store and Reheat?

Once you make this easy cod fish recipe, you won’t want a single bite to go to waste. With these expert storage tips, you can enjoy your leftovers as a tasty dinner, a light lunch, or even a protein-packed snack.

  • Storage: Though this healthy cod fish recipe tastes best on the day you prepare it, you may store it in the refrigerator for up to two days. Just be sure to let the fillets reach room temperature before transferring them to an airtight container. 
  • To reheat: When reheating your blackened cod, first preheat the oven to 350 degrees F. Then, place the fish on a sheet of precut parchment paper or aluminum foil, sprinkle it with a few drops of water, and loosely wrap it. Place the blackened cod in the oven for ten minutes or until heated through.

Serving Suggestions

If you’re at a loss for what to make with cod fish, these expert serving tips will give you a five-star meal without any extra hassle. This light seafood dish will be your new go-to with these gourmet pairings.

Baked blackened cod served with rice and roasted vegetables on a plate.
  • Cod and rice: My favorite way to serve this rich cod recipe is with a side of tender brown jasmine rice and savory caramelized Roasted Sweet Potatoes and Brussels Sprouts. Not only is this pair expertly balanced, but it also gives every plate an immaculate presentation.
  • Make it into tacos: Cod fish tacos are a tasty way to transform simple fish recipes into a fun weeknight meal. This bold Cajun fish recipe tastes out of this world when served with corn tortillas and topped with tasty, fan-favorite sides. Guacamole, pickled onions, and cherry tomato salsa (or your favorite pico de gallo!) are just a few of my go-to’s. However, you can even top your spread with cilantro and a squeeze of zesty lime juice for even brighter flavors.
  • Fruit salsa: No one can resist the sweet-and-spicy blend of blackened cod topped with mango salsa. My Pineapple Mango Salsa offers fruity, tropical overtones, while Mango Habañero Salsa has a delicious kick of spice perfect for spice lovers. Or, if you want to add a few juicy tomatoes to your sauce, my Peach Salsa strikes a delightful balance between tangy and fresh flavors.
  • With a big salad on the side: Looking for a lighter way to enjoy your blackened cod? Any of my hearty salads make a great option to round out your menu with garden-fresh tastes. Creamy and crisp, my No-Mayo Coleslaw and Mexican Corn Salad are excellent choices for those who love a salad with a little tang. Or, if you’re looking for a recipe filled with classic superfoods and full-bodied flavors, my Kale Avocado Salad and Brussels Sprout Kale Salad will disappear in minutes.
  • Starches: A great way to enjoy a filling, delicious meal is to whip up a hearty starch to pair with your blackened cod. My Rosemary Mashed Potatoes are the ultimate crowd-pleaser, with a creamy, decadent taste the whole family will love. Or, for something lighter, you can also balance your table with zesty, earthy undertones with delectable sides like my Lemon Quinoa and Wild Rice Pilaf.
  • Vegetable Side Dishes: You don’t need hours of prep time to enjoy a rich, savory dish loaded with nutrition. My Buttery Garlic Breen Beans and Sautéed Asparagus take less than 15 minutes to make, and will pack each bite with bold garlic, tender greens, and expert seasoning.

Expert Tips

When you use this easy recipe for cod fish, there’s no reason to stress. These pro tips will ensure your fillets are as tender, moist, and flavorful as possible—whether you cook your cod in a cast iron skillet or use frozen fillets.

  • Frozen cod: If you choose to use frozen cod fillets for this dish, it’s vital that you fully thaw them before beginning the recipe. Frozen fish won’t cook evenly, resulting in a burnt exterior and uncooked insides. Though your codfish doesn’t need to reach full room temperature before cooking, it shouldn’t have any remaining frozen areas before you begin preparation.
  • Coat fish with seasoning on all sides: The key to making this heartily flavored recipe is to season the cod fish thoroughly during prep. Be sure to coat every side of your fillets with the Cajun seasoning blend—not just the top and bottom—and gently press the spices into the meat before cooking. This way, each bite will have a taste of this recipe’s signature blackened crust.
  • Cooking time: Because there’s a direct correlation between fillet thickness and cook time, try to select equally sized cod fillets to ensure even cooking. Also, remember that—though this recipe has basic guidelines for cooking time—thicker fillets will need more time in the pan, while thinner filets will need less. To ensure you properly cook your fish, use a meat thermometer to check its internal temperature. You can remove your fillets from the heat when they reach 145 degrees F.
  • Pat dry the fish: It’s essential that you use paper towels to thoroughly pat dry your cod fillets before seasoning them. Removing this excess moisture will help the blackened seasoning stick to the meat and give your fish a good sear when added to the pan.
  • Don’t overcrowd the pan: If you find that not all four fillets fit in the pan, it’s best to cook them in batches to keep the pan hot and ensure even searing. I recommend using one tablespoon of butter for every two fillets.
  • Well-seasoned pan: If you want to make pan-seared cod in a cast iron skillet, ensure the pan is well-seasoned, well-oiled, and super hot before adding your fish. This high heat will keep your cod from sticking to the pan, helping it naturally release from the skillet’s surface before flipping it with a thin spatula. However, a non-stick skillet will also work if you don’t have a cast-iron skillet on hand. You may also transform this dish into a low-calorie and low-fat cod recipe by substituting the butter for a little olive oil.
  • Avoid moving the fish: The best way to cook cod fish is by letting it sear undisturbed in the pan. Keeping the fish from moving will help develop a good crust and keep the delicate meat from breaking.
  • Check for doneness: An easy way to tell if your cod fish is ready is by performing the flake test. In other words, if the fish’s flesh flakes easily, it’s probably ready to remove from the heat. However, a foolproof method of ensuring doneness is by using a digital thermometer (affiliate link.) Your fish is ready to eat when its internal temperature reaches 145 degrees Fahrenheit.
  • Safety: Because of its spicy and aromatic ingredients, blackened seasoning often produces smoke when exposed to high heat. To avoid respiratory irritation, ensure your kitchen is well-ventilated before cooking, or consider cooking this recipe outdoors if you have a suitable burner.

FAQs

Want to know more about this delectable cod dinner? This simple guide will answer all your remaining questions, from what to season cod fish with to must-know kitchen terms.

What is the difference between grilled and blackened cod?

Though these terms often go hand-in-hand, their meanings are a little different. Grilling refers to a specific cooking process, while blackening refers to a particular spice mixture and coating method. Blackening seasoning is a smoky, savory Cajun blend that flavors various foods, including fish, chicken, and veggies.

Is cod good for blackening?

Absolutely! Cod’s naturally sweet, mild flavor expertly balances the smoky, spicy taste of blackened seasoning, resulting in a rich and bold seafood meal.

Other Seafood Recipes You Might Also Like

If you love this recipe for a perfectly seasoned cod dinner, you won’t believe how many other tasty seafood dishes there are to try. These other fresh fish recipes will satisfy your cravings for flavorful coastal eats.

If you try this seasoned cod recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Blackened Cod on a plate served with lemon wedges on the side.
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Blackened Cod Recipe

This 20-minute Blackened Cod recipe is the perfect blend of smokey seasoning with flaky cod pan-seared to perfection. Made with simple ingredients, this easy and healthy dish is a great dinner for a busy weeknight.
Course Seafood
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 324kcal

Ingredients

For Homemade Blackened Seasoning:

  • 3 teaspoons smoked paprika
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 2 teaspoons ground black pepper
  • 1 teaspoon Kosher salt

For The Cod:

  • 4 cod fillets fresh or frozen & thawed 4 ounces each
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 lemon cut into wedges
  • 2 tablespoons chopped fresh parsley optional

Instructions

  • Start by making the blackened seasoning. In a mason jar or bowl, mix together the smoked paprika, onion powder, garlic powder, oregano, thyme, pepper, and Kosher salt, breaking up any possible “clumps.” Set aside.
  • Pat dry the cod filets on all sides with a paper towel.
  • Brush the cod filets on all sides with the olive oil.
  • Sprinkle the blackening season evenly on all sides of the cod filets. Gently press the seasoning on the cod filets to ensure the coating adheres.
  • Melt the butter in a well-seasoned cast iron or non-stick skillet on medium-high heat. Once the skillet is hot, gently add the cod filets. If your skillet is not big enough, it is best to cook them in two batches. If that is the case, we recommend using one tablespoon of butter per two pieces of cod.
  • Cook for 2-3 minutes without moving the filets. Using a spatula, flip the filets and cook for an additional 2 minutes. They should flake easily. If not, continue to cook in 30-second intervals until done or the internal temperature of the thickest part of the fish reaches 145 degrees F. when inserted with a meat thermometer.
  • If preferred, garnish with chopped parsley and serve with a wedge of lemon on the side.

Notes

  • Yields: This recipe makes 4 cod fillets, which is ideal for 4 servings. The nutritional values below are per serving.
  • Drying & seasoning the fish fillets: Do not skip the pat drying of the cod fillets, as it is an important step to reduce moisture and assist with the coating of the blackening season. Also, it is best to sprinkle the blackening season on all sides evenly and press down so the seasoning will stick.
  • Skillet: If you are using a cast iron skillet, make sure that it is well seasoned. Otherwise, the fish might stick to the pan. Using a cast iron skillet will help the fish cook fast and produce a nice “crust.” If you do not have one, you can use a non-stick skillet as well.
  • Fresh or Frozen Cod: We tested this recipe using both fresh and frozen cod. Both worked beautifully. However, it is imperative that you thaw the fish fully before cooking.
  • Time of Cooking: Cooking times will vary based on the thickness of the filets. It is best to start with shorter times until you see the flakiness or the internal temperature to avoid overcooking.
  • Make it dairy-free: If you do not want to use butter, you can substitute with additional olive oil.
  • Storage: Though this dish tastes best on the day you prepare it, you may store it in the refrigerator for up to two days. Just be sure to let the fillets reach room temperature before transferring them to an airtight container. 
  • To reheat: When reheating it, first preheat the oven to 350 degrees F. Then, place the fish on a sheet of precut parchment paper or aluminum foil, sprinkle it with a few drops of water, and loosely wrap it. Place the blackened cod in the oven for ten minutes or until heated through.

Nutrition

Calories: 324kcal | Carbohydrates: 7g | Protein: 41g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 709mg | Potassium: 1071mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1220IU | Vitamin C: 20mg | Calcium: 86mg | Iron: 3mg

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French Apple Cake https://foolproofliving.com/french-apple-cake/ https://foolproofliving.com/french-apple-cake/#comments Fri, 29 Sep 2023 17:16:34 +0000 https://foolproofliving.com/?p=1966 If you have ever wondered what to bake with apples, this easy apple cake will offer the perfect solution. Adapted from the incredible David Lebovitz (who actually adapted it from Dorie Greenspan’s cookbook Around My French Table), it is a great alternative to my other favorite fall-inspired apple dessert, Almond Flour Apple Cake. And if you have plenty of fresh apples on hand or just want to celebrate apple season,...

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If you have ever wondered what to bake with apples, this easy apple cake will offer the perfect solution. Adapted from the incredible David Lebovitz (who actually adapted it from Dorie Greenspan’s cookbook Around My French Table), it is a great alternative to my other favorite fall-inspired apple dessert, Almond Flour Apple Cake.

And if you have plenty of fresh apples on hand or just want to celebrate apple season, be sure to also check out my Apple Cranberry Cake and Apple Roses.

French apple rum cake sliced from the top view with a knife on the side.

Ingredients

This French apple rum cake requires just a short list of simple ingredients, many of which are probably already in your pantry. We will need:

Ingredients for the recipe from the top view.
  • Butter: Unsalted butter allows you to control the level of salt in the cake, but salted butter can also be used. If you decide to use salted butter, be sure to omit using salt in the batter.
  • Apples: I used a mix of Honeycrisp apples and Granny Smith apples, but you can use any variety of apples. Some other good baking apples include Fuji, Golden Delicious, Braeburn, Jonagold, and Pink Lady.
  • All Purpose Flour
  • Baking Powder
  • Kosher Salt
  • Whole Eggs: Use large eggs for the most consistent texture.
  • Coconut Sugar: Since we only share desserts made with natural sweeteners, I made this easy fresh apple cake with coconut sugar, but you can use your favorite dry granulated sugar, like regular white sugar or brown sugar.
  • Dark Rum: Dark rum transforms it from a regular apple cake to an easy French apple rum cake with a touch more elegance. My favorite rum to use here is Myer’s or Mount Gay.
  • Vanilla Extract: If a fresh apple cake with rum is not your cup of tea (or prefer a no-alcohol version), you can skip the rum altogether and use a full tablespoon of vanilla extract in its place.

Optional Add-Ins

If you want to jazz things up a bit, you can add one, two, or all of the following to make this apple cake recipe just the way you want it.

  • Ground Spices: Sprinkle in 1-2 teaspoons of ground cinnamon and a dash of fresh nutmeg, or give it a nice warmth with 1 teaspoon of apple pie spice mix.
  • Nuts: Toss in some toasted, chopped walnuts, pecans, or slivered almonds for extra crunch.
  • Dried Fruit: Give it even more sweetness with raisins or golden raisins.

How to Make an Apple Cake?

For a fast and easy method, I like to bake the apple cake in a springform pan. With that being said, you can use a regular cake pan, just make sure to grease the pan well before adding the batter. Here’s how I like to do it:

A collage of images showing how to make this recipe.
  1. Prep equipment: Place the oven rack in the middle position. Preheat the oven to 350 degrees F (180 C). Generously butter an 8-inch** round springform pan. Line the bottom with parchment paper, place it on a sheet pan, and set it aside.
  2. Melt butter: Melt the butter in a small saucepan. Set it aside to cool while you prepare the rest of the batter.
  3. Prepare the apples: Remove the core and peel the apples, then cut into 1-inch chunks.
  4. Mix dry ingredients: In a small bowl, whisk together flour, baking powder, and salt.
A collage of images showing how to mix the batter to make this apple cake recipe.
  1. Whisk wet ingredients: In a large bowl, whisk together eggs and sugar until thoroughly mixed and glossy. Then, whisk in the rum and vanilla.
  2. Make apple batter: Add half of the flour mixture into the wet ingredients, followed by half of the melted butter. Alternate once more with the rest of the flour and remaining butter and stir until just combined. Fold in the apple chunks, making sure each one is coated with the batter.
  3. Bake: Transfer the batter to the prepared pan and smooth the top with a rubber spatula. Bake for 50 minutes, or until golden brown and a toothpick inserted into the center of the cake comes out clean.
Fresh apple cake in a spring form cake pan before baked and after baked.
  1. Cool: Allow to cool for 5-10 minutes, then run a knife around the edges to gently loosen the cake from the pan. Remove the sides of the springform pan or gently remove from the cake pan. Transfer to a cake platter or large plate. Cool for at least 1 hour.  Sprinkle it with powdered sugar (if preferred), before serving.

How to Store This Apple Cake?

This easy French apple cake recipe is a great make-ahead cake that you can enjoy throughout the week. While it is best on the day it is made, it keeps fresh if stored properly. Here is how I do it:

  • Storage: The apple rum cake will keep fresh for up to 3 days at room temperature, covered on the kitchen counter. Since the cake itself is very moist, it’s best to store it covered with a cake dome, overturned bowl, or with a few toothpicks inserted throughout the top of the cake and then tented with plastic wrap.
  • Freezing: Due to the high ratio of liquid coming from the apples, I do not recommend freezing this cake.

How to Serve?

Whether you want to enjoy this apple cake as the French do or give it more of an American spin, some of my favorite ways to serve include:

A slice of rum apple cake on a plate with a fork on the side.
  • Ice Cream: Serve it slightly warm with a scoop of vanilla ice cream, such as Honey Vanilla Ice Cream or more decadent caramel ice cream.
  • Cream / Sugar: Finish it with a dollop of creme fraiche, mascarpone cheese, Maple Whipped Cream, or a simple sprinkle of confectioner’s sugar.
  • Sauce: Drizzle it with storebaught caramel sauce, date caramel sauce, or fruit preserves.
  • Coffee / Tea: The sweet apple cake goes particularly well with bitter espresso or a mild cup of tea, such as Earl Grey.
  • Wine: Serve it as the French would, with a chilled glass of Sauternes (a sweet dessert wine) or an after-dinner beverage, like Calvados or Brandy.

Expert Tips:

While the recipe for this homemade apple cake recipe is pretty straightforward, there are a few things that I’d like to share to ensure the best results. Below are a few lessons I learned while testing the recipe:

  • Use room temperature ingredients: When all the ingredients are roughly the same temperature, it makes for a more cohesive batter. In this case, make sure to allow time for the butter to cool down and allow the eggs to come to room temperature.
  • Prevent the apples from oxidizing: For some added insurance, you can toss the diced apples with a squeeze of fresh lemon juice to prevent browning. The fresh citrus juice adds a nice little tang, too.
  • Cubed Apples: As you can see in the pictures, this cake is a bit different than your usual fluffy apple cake recipe. Rather, it is cubed apples covered with cake batter. Due to the high moisture content of the cubed apples, it doesn’t rise as much as you would expect.
  • Use the right pan: I used an 8-inch springform cake pan for easy removal. You can also use a 9-inch springform pan, just note that the cake will be thinner. If you do not own a springform pan, a regular 8 or 9-inch cake pan will do, just make sure to thoroughly grease the bottom and sides, and line the bottom of the pan with a circle of parchment paper.
  • Pay attention to baking time: Bake times will vary based on your oven. Start checking the cake at the 50-minute mark, and continue to bake in 5-minute increments until golden brown and springy.
  • Browning: If you use coconut or brown sugar as your sweetener, the top of the cake will brown more compared to using granulated sugar.
  • Cool completely: For best results, cool in the pan for 5 minutes, loosen the sides, and then transfer to a cake plate. It is best if you let it cool for at least an hour. 

FAQs

What country did apple cake originate from?

There are many different variations of apple cake throughout the world thanks to regional and religious influences. The first version of French apple cake, tarte tatin, which is technically more like an upside-down version of apple pie, was invented by the Tatin sisters at their hotel Lamotte Beuvron in the 19th century.

What is a substitute for dark rum in apple cake?

Simply replace the dark rum with more vanilla extract. Feel free to use up to one full tablespoon of vanilla extract.

What’s the difference between apple pie and apple cake?

Apple pie is an apple dessert where apples are the filling between two crusts made from shortcrust pastry. Apple cake, on the other hand, is diced apples surrounded by a batter made primarily of butter, flour, and sugar.

Other Baked Goods with Apples You Might Also Like:

Wondering what you can make with fresh apples? Well, you have come to the right place. Here are a few other apple recipes you might also like:

If you try this French Apple Cake, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Apple cake sliced on a plate from the top view.
Print

French Apple Cake Recipe

This French Apple Cake is a simple yet classic fall cake featuring cubed apples folded in batter that is flavored with dark rum. Made with just a few everyday ingredients, it is a French apple dessert that you can make with only 15 minutes of hands-on time.
Course Cake
Cuisine French
Diet Vegetarian
Prep Time 10 minutes
Cook Time 50 minutes
Cooling time 1 hour
Total Time 2 hours
Servings 8 slices
Calories 266kcal

Ingredients

  • 8 tablespoons unsalted butter plus more for greasing the pan (110gr.)
  • 4 large apples ~2 pounds, I used a mix of Honey Crisp and Granny Smith Apples
  • ¾ cup all-purpose flour 110 gr.
  • ¾ teaspoon baking powder
  • teaspoon Kosher salt
  • 2 large eggs room temperature
  • ¾ cup coconut sugar or brown sugar*
  • 2 tablespoons dark rum
  • ½ teaspoon vanilla extract
  • 1 teaspoon powdered sugar optional

Instructions

  • Preheat the oven to 350 degrees F (180 C). Generously butter an 8-inch** round springform pan. Line it with parchment paper, place it on a sheet pan, and set it aside.
  • Place butter in a small saucepan and heat until fully melted. Let it cool off the heat while you are working on the rest of the ingredients.
  • Core and peel apples, then cut them into 1-inch chunks. Set them aside.
  • Whisk together flour, baking powder, and salt in a small bowl. Set it aside.
  • In a large bowl, whisk together eggs and sugar until thoroughly mixed. Whisk in the rum and vanilla.
  • Whisk half of the dry ingredients into the wet ingredients, followed by half of the now-cooled melted butter.
  • Stir in the rest of the flour mixture and butter. Whisk until fully combined.
  • Fold in the apple chunks and make sure that they are fully coated with the batter.
  • Transfer the batter to the prepared cake pan and smooth the top with a spatula. Place the cake pan on a sheet pan (we do this to catch any bubbling juices.)
  • Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
  • Let it cool for 5 minutes, then run a knife through the edges to loosen the cake from the pan.
  • Transfer to a cake platter (or a wire rack) and let it cool for at least an hour before serving. If preferred, you can sprinkle it with a small amount of powdered sugar before serving.

Notes

  • Yields: This recipe makes an 8-inch cake (8 slices). The nutritional values below are per slice.
  • Sugar: You can substitute coconut sugar with an equal amount of brown sugar or granulated sugar. If you use granulated sugar, the surface of the cake will not brown as much.
  • Cake pan: A 9-inch springform pan would also work, but the cake will be thinner. If you do not own a springform, you can make this in a cake pan, but make sure to grease it well so that it will come out easily.
  • No alcohol version: If you prefer to use no alcohol or just want to skip the rum altogether, use a full tablespoon of vanilla extract in its place.
  • Storage: This cake will keep fresh for up to 3 days at room temperature, covered on the kitchen counter. Since the cake itself is very moist, it’s best to store it covered with a cake dome, overturned bowl, or with a few toothpicks inserted throughout the top of the cake and then tented with plastic wrap. Alternatively, you can cut it into slices and store in an airtight container.
  • Serving suggestions: A dollop of crème fraîche is possibly the most French way of serving it, but you can also top it off with a scoop of vanilla ice cream.
  • Cubed Apples: As you can see in the pictures, this cake is a bit different than your usual batter-heavy apple cake recipe. Rather, it is cubed apples covered with cake batter. Please be aware that due to the high moisture content of the cubed apples, it doesn’t rise as much as you would expect.

Nutrition

Calories: 266kcal | Carbohydrates: 35g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 124mg | Potassium: 129mg | Fiber: 3g | Sugar: 20g | Vitamin A: 458IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg

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Apple Cinnamon Oatmeal Recipe https://foolproofliving.com/apple-cinnamon-oatmeal/ https://foolproofliving.com/apple-cinnamon-oatmeal/#comments Mon, 25 Sep 2023 16:31:32 +0000 https://foolproofliving.com/?p=20686 I don’t know about you, but I think nothing says fall like the combination of apple, cinnamon, and walnuts. And this Apple and Cinnamon Oatmeal recipe is probably the easiest way to fill your house with the smells of fall. It tastes like apple pie, but it is healthier. If you are like me, a huge fan of apples and cinnamon, be sure to also check out our Apple Almond...

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I don’t know about you, but I think nothing says fall like the combination of apple, cinnamon, and walnuts. And this Apple and Cinnamon Oatmeal recipe is probably the easiest way to fill your house with the smells of fall. It tastes like apple pie, but it is healthier.

If you are like me, a huge fan of apples and cinnamon, be sure to also check out our Apple Almond Flour Muffins, Apple Roses, and Dairy-Free Apple Crisp recipes.

Apple and cinnamon oatmeal garnished with toppings from the top view.

Whether you are a morning person like me or someone who prefers to sleep until the last minute, I am pretty sure the unmistakably autumn aroma of this homemade apple oatmeal cooking on the stovetop will lure even the sleepiest member of your family out of bed.

It’s an easy way to set the mood for the fall season, and similar to my other breakfast bowl recipes, it’s ready in only 15 minutes. Bonus – it’s also vegan, dairy-free, paleo-friendly, and gluten-free!

Ingredients for Apple Cinnamon Oatmeal:

You probably already have a handful of ingredients you need to make this Cinnamon Apple Oatmeal in your pantry. Below is everything you need:

Ingredients for homemade apple cinnamon oatmeal from the top view.
  • Oil: We use oil to sautee apples and cinnamon before adding in the oats and milk. We use coconut oil, but avocado oil, butter, or clarified butter (also known as ghee) would also work in this apple oatmeal breakfast recipe.
  • Fresh Apples: We use Honeycrisp apples, but any other variety of apples, like Fuji, Pink Lady, Gala, and Granny Smith Apples, would also work. Peeling them is optional, but we recommend cutting them into 1-inch cubes. You can also use two different kinds of apples if you want to take your apple pie oatmeal recipe to the next level.
  • Spices: You’ll need ground cinnamon and a pinch of nutmeg.
  • Nuts: We are using unsalted walnuts, but pecans or almonds would also work well in this recipe. If you have the time, we recommend toasting your nuts for a few minutes to enhance their flavors.
  • Rolled Oats: Of all the different kinds of oats, rolled oats (also called old-fashioned oats) are probably the easiest to find, and therefore, it is what we are using in this apple oatmeal breakfast. Use gluten-free oats if you are following a gluten-free diet. If you are new to the world of oats and want to know more about them, be sure to check out our detailed articles on Rolled Oats vs. Steel-Cut Oats and Quick Oats vs. Rolled Oats.
  • Milk: We used unsweetened almond milk, but any dairy or non-dairy milk (such as coconut milk, oat milk, or regular milk) would work in this recipe. You can also make Almond Milk from Almond Butter in a pinch. Either way, we recommend using sugar-free milk to keep it healthy.
  • Superfoods: To boost protein and to keep you full for longer, we used a tablespoon of chia seeds. However, you can also add ground flax seeds, hemp seeds, and even your favorite protein powder to up the nutrition of this apple oats recipe.
  • Sweetener: We wanted this homemade apple oatmeal recipe to be sugar-free, so instead of adding sugar to the mixture, we opted for a drizzle of maple syrup in the end. However, if you prefer it to be sweeter, you can use brown sugar, coconut sugar, honey, or regular granulated sugar and add it to the oatmeal mixture as you are cooking it.
  • Optional Toppings: We sprinkled our apple and cinnamon oatmeal with diced apples, walnuts, and pomegranate arils for a pop of color. However, when it comes to toppings, the sky is the limit. Feel free to add a tablespoon of almond or peanut butter (a great way to add some protein to the recipe), raisins (or cranberries), and even a dollop of vanilla yogurt.

Optional Add-ins and Substitutions:

  • Vanilla Extract: A splash of vanilla extract is an easy way to enhance the sweet flavors of the apples.
  • Apple Juice: For a richer apple taste, consider replacing some of the milk with apple juice. A good place to start is 1/4 cup unsweetened apple juice with 1 1/2 cups of milk.
  • Applesauce: While we prefer this recipe with diced and sauteed apples, you can still make this apple cinnamon breakfast with applesauce instead. Simply skip the sauteing of the apples and add 1/2 cup unsweetened applesauce into the oat mixture.
  • Cranberry Sauce: Making this easy oatmeal recipe during the holiday season? A dollop of leftover maple cranberry sauce is a delicious way to sweeten it.
  • Spices: While we opted for the basic cinnamon and nutmeg, you can experiment with adding other spices, such as ground cardamom and apple spice.
  • Salt: It is optional, but as it is with any sweet recipe, adding a pinch of salt to the oatmeal mixture will help enhance and balance the sweet flavor of apples.
  • Cooking liquid: Alternatively, you can make this apple cinnamon oats recipe using water instead of milk. If you decide to do so, please keep in mind that it will be less creamy.

How To Make Apple Cinnamon Oatmeal on Stove Top?

The steps to making this easy apple cinnamon oatmeal recipe are twofold, and it only takes 15 minutes from start to finish. Below are the steps:

A collage of images showing how to make cinnamon apple oatmeal step by step.
  1. Saute apples and spices: Start by heating coconut oil in a small saucepan over medium-high heat. Add apples and sauté, stirring frequently, for 2-3 minutes. Add the ground cinnamon and nutmeg and cook for 10 more seconds.
  2. Make oatmeal: Add the nuts, rolled oats, milk, and chia seeds (if using). Stir to combine and cook, keeping a close eye on it and stirring occasionally until thickened for 8-10 minutes.
  3. Serve with toppings: Ladle into bowls, and garnish with fresh diced apples (or other fruits like pomegranate seeds), more nuts, and a drizzle of maple syrup. If preferred, you can sprinkle it with more ground cinnamon and an extra splash of milk.

On a side note, we based the recipe for this healthy apple cinnamon oatmeal on my Oatmeal with Almond Milk and Chia Seeds recipe, which happens to be one of the most popular recipes on Foolproof Living. It is a great recipe to show you how to make oatmeal on the stovetop if you are new to making oatmeal for breakfast or in need of a works-every-time recipe.

How To Meal Prep, Store, and Reheat?

One of the reasons why we love making this healthy apple cinnamon oatmeal is that it is a great meal prep-friendly breakfast recipe that you can make over the weekend and enjoy in the next few days. Perfect for busy mornings! Here is how we do it:

  • Meal Prep: Make the apple oatmeal recipe as written but refrain from adding the toppings. Divide it among four mason jars and let it cool on the counter. Once fully cooled, cover it tightly with a lid and store it in the fridge for up to 4 days. When ready to serve, be sure to top it off with your favorite toppings.
  • Storing leftovers: Store the leftover cinnamon apple oatmeal in an airtight container in the fridge for up to 4 days.
  • Reheating: While you can enjoy this recipe warm, cold, or at room temperature, we like to reheat it in the microwave if we are serving it on a crisp fall morning. To do so, transfer the apple porridge into a bowl, add a splash of milk (or water), and give it a stir. Place in the microwave and heat it in 30-second increments stirring every time until it is warmed to your liking.
Apple Cinnamon Oatmeal being drizzled with maple syrup.

How to make this Oatmeal recipe in the microwave?

If you’d rather make this homemade cinnamon apple oatmeal in the microwave, simply:

  • Start with cooking the apples: Sprinkle cubed apples with cinnamon and place in a large microwave-safe bowl (it should be large enough to make the whole oatmeal)
  • Add the liquid and nuts: Add in the almond milk (or water) and nuts and cook on high for 3-5 minutes, stopping and stirring every minute or so until it reaches your desired consistency.
  • Assemble: Drizzle with maple syrup and add the toppings. Give it a taste and add more if you like.

Expert Tips for the Best Apple Cinnamon Oatmeal

While the recipe below, as written, is pretty straightforward, there are a few things to pay attention to make flavors shine through when making this easy breakfast bowl:

  • Cooking apples for oatmeal: Do not skip the sauteeing of the apples, as it is key to bringing out their sweetness and making this a sugar-free apple cinnamon oatmeal. Additionally, cooking them ensures they soften, resulting in a more delightful texture in your oatmeal.
  • Experiment with different types of apples: While we do not think that there is such a thing as “the best apple for oatmeal,” we recommend experimenting with two (or more) different kinds of apples when making this recipe. Each type offers its unique flavor and texture, enriching the overall flavor and texture of your oatmeal.
  • Enhance and toast your spices: Consider experimenting with other spices such as cloves, star anise, ginger, apple pie spice, and allspice. However, we recommend using a very small amount to start with and then adjusting it according to your tastebuds. Furthermore, we recommend taking the time to toast your spices with the apples for a few minutes to enhance their flavors.

FAQs

How to cook apples for oatmeal?

To soften apples, use a teaspoon of coconut oil and saute them in the warm melted oil for a few minutes while stirring them often. As they cook, they release some of their juices and become sweeter and softer, making it a perfect pairing for this cinnamon oatmeal.

How to boost the nutrition of apple oatmeal?

To make this apple cinnamon porridge recipe even more nutritious, you can add a scoop of ground flaxseeds for additional fiber, a scoop of collagen for additional protein, and use less (or no sugar) in the recipe.

Is apple cinnamon oatmeal healthy?

Yes, it is, especially when made without using additional sugars. According to Healthline, when consumed on a regular basis, apples lower your chance of developing cancer, diabetes, and heart disease. Additionally, ground cinnamon is packed with antioxidants and anti-inflammatory properties, which help lower the risk of disease.

How much cinnamon to add to oatmeal?

You Might Also Like:

If you enjoyed this healthy apple breakfast porridge, then you will love our collection of oatmeal and apple recipes. Below are a few that we hand-picked for you:

Other Oatmeal Recipes:

Other Autumn-Inspired Apple Recipes:

If you try this Homemade Apple Oatmeal recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Apple cinnamon oatmeal in a bowl from the top view.
Print

Apple Cinnamon Oatmeal Recipe

This Homemade Apple Cinnamon Oatmeal is an autumn-inspired twist on plain oatmeal. Rolled oats, apples, and cinnamon simmered in almond milk with a touch of maple syrup make a delicious and healthy breakfast ready in less than 15 minutes.
Course Breakfast
Cuisine American
Diet Vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 454kcal

Ingredients

  • 1 tablespoon coconut oil avocado oil or ghee would also work
  • 1 large apple or 2 small apples, cut into small chunks
  • ½ teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • ¼ cup chopped pecans or walnuts, plus more as topping
  • 1 cup rolled oats – Not quick cooking {I used Trader Joe's gluten free brand oats}
  • 2 cups unsweetened almond milk
  • 1 teaspoon chia seeds optional
  • 1 tablespoon pure maple syrup plus more to finish
  • ¼ cup pomegranate seeds as garnish (optional)

Instructions

  • Heat coconut oil in a medium sized saucepan over medium heat.
  • Add in the apples and saute for 2-3 minutes. Stir in the cinnamon and nutmeg.
  • Add in the pecans, oats, almond milk, and chia seeds (if using). Give it a stir and let it cook until thickened for about 7-10 minutes, stirring constantly during the cooking process.
  • Ladle into bowls and top them off with pomegranate seeds (or other fruit), nuts, more apples, and a slight sprinkle of ground cinnamon. Serve.

Video

Notes

  • Yields: This recipe makes about 3 cups of apple oatmeal, which is ideal for serving two people. You can multiply the recipe if you are serving a crowd. The nutritional values below are per serving and include the calories coming from the listed toppings.
  • Optional Add-ins: You can easily customize this cinnamon apple recipe according to your taste buds. A few of our favorite ways to do it are as follows:
    • Use two different types of apples
    • Add a splash of vanilla extract
    • Up the nutrition by adding other superfoods such as ground flaxseeds and hempseeds
    • Top it off with a dollop of creamy peanut butter or yogurt for additional protein
  • Meal Prep: Make the recipe as written but refrain from adding the toppings. Divide it among four mason jars and let it cool on the counter. Once fully cooled, cover it tightly with a lid and store it in the fridge for up to 4 days. When ready to serve, top it off with your favorite toppings.
  • Storing leftovers: Store the leftovers in an airtight container in the fridge for up to 4 days.
  • Reheating: While you can enjoy this recipe warm, cold, or at room temperature, I like to reheat it in the microwave if I am serving it on a crisp fall morning. To do so, transfer the apple porridge into a bowl, add a splash of milk (or water), and give it a stir. Place in the microwave and heat it in 30-second increments stirring every time until it is warmed to your liking.

Nutrition

Calories: 454kcal | Carbohydrates: 58g | Protein: 9g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 330mg | Potassium: 403mg | Fiber: 11g | Sugar: 22g | Vitamin A: 70IU | Vitamin C: 7mg | Calcium: 368mg | Iron: 2mg

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Roasted Brussels Sprouts and Sweet Potatoes https://foolproofliving.com/roasted-brussels-sprouts-sweet-potatoes/ https://foolproofliving.com/roasted-brussels-sprouts-sweet-potatoes/#comments Wed, 20 Sep 2023 19:47:47 +0000 https://foolproofliving.com/?p=15280 Here at Foolproof Living, we love to roast colorful root veggies in the oven. Not only is this method quick and easy, but it’s the tastiest way to get your daily dose of nutrients. If you’re looking for more easy recipes for beautifully caramelized, tender roasted veggies, you have to make my Roasted Acorn Squash, this Maple Roasted Carrot dish, and my Baked Butternut Squash Cubes.  Ingredients We’re keeping the...

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Here at Foolproof Living, we love to roast colorful root veggies in the oven. Not only is this method quick and easy, but it’s the tastiest way to get your daily dose of nutrients. If you’re looking for more easy recipes for beautifully caramelized, tender roasted veggies, you have to make my Roasted Acorn Squash, this Maple Roasted Carrot dish, and my Baked Butternut Squash Cubes

Roasted Brussel Sprouts and Sweet Potatoes in an oval plate with a spoon on the side.

Ingredients

We’re keeping the ingredient list short and simple for this roasted brussel sprout and sweet potato recipe. The veggies crisp up perfectly with just a little olive oil, and we’re adding a few additional seasonings to enhance the flavor of this dish. Here’s what you’ll need:

Ingredients for the recipe in small bowls from the top view.
  • Fresh Brussels sprouts: Rinse them under cold water and slice them in half. If you have larger sprouts, cut them into quarters.
  • Sweet potatoes: You’ll need 1 or 2 large sweet potatoes or 3-4 medium sweet potatoes. Be sure to peel them and cut them into 1-inch cubes.
  • Fresh garlic cloves: Peel garlic and mince finely. Don’t have fresh garlic on hand? Use a teaspoon of garlic powder instead.
  • Extra-virgin olive oil
  • Seasonings: You’ll need paprika (sweet or smoked), ground cumin, kosher or sea salt, and black pepper. 
  • Fresh Herbs (optional): We used fresh parsley as a garnish, but when making this dish during the holiday season, we use other fresh herbs like fresh sage, fresh thyme, or fresh rosemary.

Substitutions 

Root vegetables are ideal for roasting because the high heat allows the veggie’s natural sugars to caramelize and release a sweet flavor. Feel free to swap the sweet potatoes for your favorite root vegetable or even switch up the flavor profiles of this dish. Here are some ideas:

  • Pioneer Woman’s Brussel sprouts and sweet potatoes: The Pioneer Woman has a delicious variation of this Brussel sprouts and sweet potato recipe that uses butternut squash and onion. If you’d like to try out her version, swap the sweet potatoes for cubed butternut squash and add some diced onion (she uses yellow onion, but red onion would also work.) If you don’t know how to cube butternut squash, check out my easy How to Cut Butternut Squash guide. If you’re not a fan of butternut squash, try substituting chopped carrots. You can even make roasted yams and Brussels sprouts for another substitution. 
  • Maple roasted Brussels sprouts and sweet potatoes: Sweet and savory is such a classic combo! Balance the savory spices in this recipe by adding a sweetener like sweet maple syrup, which will also help to bring out those beautiful caramelized flavors. I recommend drizzling your oven-roasted sweet potatoes and Brussels sprouts with maple syrup (about one tablespoon), just as I did in this Maple Roasted Carrots recipe. For another sweet option, try drizzling your roasted veggies with a dash of balsamic vinegar or balsamic glaze (affiliate link.) 

How to Roast Sweet Potatoes and Brussel Sprouts?

In just 30 minutes, you can serve up this impressive, colorful vegetable dish that pairs with an endless number of main dishes. Plus, with only one bowl and a sheet pan, it makes for a super easy cleanup. Here’s how to make brussel sprouts and sweet potatoes in oven:

  1. Prep your equipment: Preheat your oven to 400 degrees F (204 degrees C). Line a large sheet pan with parchment paper or aluminum foil and set aside. 
A collage of images showing how to roast brussel sprouts and sweet potatoes.
  1. Combine the veggies and seasonings: Add the veggies, olive oil, garlic, cumin, paprika, salt, and pepper to a large or medium bowl. Toss Brussels sprouts and sweet potatoes with all the oil and seasonings until evenly coated.
  2. Transfer to the baking sheet: Transfer the seasoned veggies to the prepared baking sheet and spread them into a single layer. 
  3. Roast vegetables: Place in the center rack of the oven for 20-25 min, making sure to flip halfway through. 
  4. Serve: Transfer the roasted sweet potato and brussel sprouts to a serving bowl or plate. Sprinkle with fresh parsley or other fresh herbs, if desired. 

Variations with Optional Add-Ins

While roasted brussels sprouts and sweet potatoes are delicious as-is, they make an excellent base for salads, grain bowls, and more. Get creative by drizzling with dressings, adding lots of toppings, or adjusting the flavor profile to suit a special occasion. Here are a few suggestions:

  • Add quinoa: Turn this easy side dish into a roasted vegetable salad with cooked quinoa. For nutritious, simple, and filling lunch or dinner options, add your roasted brussels sprouts and sweet potato to this yummy Quinoa Sweet Potato Bowl or to my other delicious Quinoa Salad recipes. If you’d like to try these recipes but you are unfamiliar with cooking quinoa, I have you covered. Check out my easy guide for Cooking Quinoa on the Stove.
  • Mix with salad greens or massaged kale: Amp up the nutrients of this dish by tossing it with your favorite salad greens or kale. For a restaurant-worthy creation, finish off your sweet potato brussel sprout salad with a drizzle of Lemon and Balsamic Dressing and top it with lots of Crispy Bacon
  • Nuts and dried fruits: While you can enjoy roasted sweet potatoes and Brussels sprouts year-round, they’re especially fitting for the autumn season because of their warm, cozy flavors. If I’m making this dish for Thanksgiving, I love adding festive toppings like chopped pecans (or walnuts) and dried cranberries. Feel free to use your favorite nuts and dried fruit, such as dried figs or sliced almonds. Or, add a fun pop of color by tossing this sweet potato brussel sprout recipe with some fresh pomegranate seeds. 

How to Make Ahead, Store, & Reheat?

While sheet pan Brussel sprouts and sweet potatoes are quick and easy to throw together for a last-minute side dish, they’re also make-ahead-friendly for meal prep and storage-friendly for those yummy leftovers. Here are some make-ahead, storage, and reheating tips:

  • Make-ahead: You can make this sweet potato and brussel sprout recipe a day in advance so it’s ready to go when you are. Simply chop up the veggies, mix them together with the seasonings, garlic, and extra virgin olive oil, and store them in a plastic bag, large bowl, or airtight container in the fridge. Follow the above instructions to cook them when you’re ready to serve. 
  • Store: Bring the baked brussel sprouts and sweet potatoes to room temperature before placing them in an airtight container. They’ll stay fresh in the fridge for up to 4 days. 
  • Reheat: You can reheat your leftovers for a few seconds in the microwave or in a 300-degree F oven for about 10 minutes or until warmed through. 
A close up of the dish from the top view.

What to Serve It With?

Baked sweet potato and Brussels sprouts are a classic side that pairs with virtually any main dish. While it is one of my go-to dishes for holiday dinners, you can also enjoy this recipe as a snack, appetizer, or simple lunch! Here are a few of my serving recommendations: 

Expert Tips

When it comes to roasting Brussel sprouts and sweet potatoes, the goal is to make them tender, caramelized, and crisp rather than mushy and lifeless. Thankfully, this is easy to achieve with just a few tricks up your sleeve! Here’s what you need to know: 

  • Aim for equal-sized veggies: Cutting your veggies into fairly equally-sized pieces will help them cook evenly in the oven. I recommend chopping medium-sized sweet potatoes into 1-inch cubes and cutting the sprouts in half lengthwise. You may need to cut particularly large Brussels sprouts into quarters. 
  • Leave the outer leaves: While you can remove any loose sprout leaves before roasting, I prefer to leave them since they crisp up really well in the oven and add a nice crunch to the dish. 
  • Flip halfway through the roasting process: When roasting sweet potatoes and Brussels sprouts, flip them halfway through to ensure even cooking. They can turn from perfectly crisp and caramelized to mushy pretty quickly, so make sure to keep an eye on them after about 20 minutes (every oven is different). You’ll know they’re done when they’re fork-tender.

FAQs

Can I roast brussel sprouts and sweet potatoes together?

Yes, you can. Roast sweet potatoes and brussel sprouts in the oven for a total time of about 20-25 minutes to achieve a fork-tender texture with crisp, caramelized edges. Plus, sweet potato brussels sprouts are a savory and sweet combination that makes for the perfect side dish.

What temp to roast brussel sprouts and sweet potatoes?

You can cook sheet pan sweet potatoes and brussel sprouts in a 400-degree F oven for 20-25 minutes or until fork-tender.

Can I roast brussels sprouts and sweet potatoes in the air fryer instead?

For a quick and easy cooking option, you can make air fryer brussel sprouts and sweet potatoes instead of roasting them in the oven. I recommend roasting them in the air fryer basket at 400 degrees F for 17-20 minutes or until you achieve tender potatoes and crispy brussel sprouts.

What pairs well with brussel sprouts?

Root veggies, such as sweet potatoes, carrots, and butternut squash, pair beautifully with sprouts. Roasted root vegetables and brussel sprouts require around the same cook time, resulting in a tender texture with crisp, golden brown, and caramelized edges. It’s the perfect combination of savory and sweet.

Should I soak brussel sprouts before roasting?

There’s no need to soak your sprouts before roasting them. However, I recommend giving them a good rinse under cold running water to remove any dirt, debris, or pesticides. You can lightly dry them with a paper towel before cooking to ensure they crisp up nicely.

Other Roasted Vegetable Recipes You Might Like:

Whether you need a delicious side dish to serve with your holiday dinner or you are just looking for a healthy veggie meal for a Tuesday night dinner, we have a good collection of vegetable side dishes for you to choose from. Below are a few hand-picked recipes that we make regularly:

If you try this Roasted Sweet Potato Brussel Sprouts Recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Roasted Sweet Potatoes and Brussels Sprouts on a plate with a spoon on the side.
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Roasted Brussels Sprouts and Sweet Potatoes Recipe

These Oven-Roasted Brussel Sprouts and Sweet Potatoes are an easy side dish that’s vegan, gluten-free, and dairy-free. Tender, perfectly caramelized, and seasoned with cumin and paprika, these veggies are just as tasty as they are nutritious. Serve this recipe as a snack or appetizer, alongside your favorite weeknight meal, or even as an accompaniment to your holiday table.
Course Side Dish
Cuisine American
Diet Gluten Free, Vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings (as a side dish)
Calories 271kcal

Ingredients

  • 1 pound Brussels sprouts trimmed and halved lengthwise
  • 1 pound sweet potatoes peeled and cut into 1-inch cubes
  • 2 cloves fresh garlic minced or 1 teaspoon garlic powder
  • ¼ cup olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika sweet or smoked
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon fresh parsley optional or other fresh herbs like fresh sage, thyme or rosemary

Instructions

  • Preheat oven to 400 degrees F (or 204 degrees C). Line a large baking sheet with parchment paper (or aluminum foil) and set aside.
  • Into a large bowl, place halved Brussels sprouts, cubed sweet potatoes, minced garlic, olive oil, ground cumin, paprika, salt, and pepper.
  • Give it a good toss to ensure that the vegetables are coated with all the seasonings and oil.
  • Transfer onto the prepared baking sheet and make sure that they are spread on a single layer.
  • Roast vegetables in the oven for 20 to 25 minutes, flipping halfway through the cooking process.
  • Transfer the now-roasted sweet potatoes and Brussels sprouts to a serving platter. Serve it with a sprinkle of fresh parsley.

Notes

  • Yields: This recipe yields about 4 to 5 cups of roasted vegetables, which is ideal for serving 4 people as a side dish. The nutritional values listed below are per serving.
  • Aim for equal-sized veggies: Cutting your veggies into fairly equally-sized pieces will help them cook evenly in the oven. I recommend chopping sweet potatoes into 1-inch cubes and cutting the sprouts in half lengthwise. You may need to cut particularly large Brussels sprouts into quarters. 
  • Make-ahead: You can make this recipe a day in advance so it’s ready to go when you are. Simply chop up the veggies, mix them together with the seasonings, garlic, and extra virgin olive oil, and store them in a plastic bag, large bowl, or airtight container in the fridge. Follow the above instructions to cook them when you’re ready to serve. 
  • Store: Bring the roasted vegetables to room temperature before placing them in an airtight container. Keep them in the fridge for up to 4 days. 
  • Turn it into a salad: An earlier version of this recipe was tossed with ½ cup of cooked quinoa, 1 cup of arugula, a handful of pumpkin seeds, and pomegranate arils. It was drizzled with a homemade salad dressing. Below are the ingredients you will need to make the dressing:
    • ¼ cup orange juice freshly squeezed
    • 2 tablespoons olive oil
    • 2 tablespoons balsamic vinegar
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper

Nutrition

Calories: 271kcal | Carbohydrates: 34g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 674mg | Potassium: 853mg | Fiber: 8g | Sugar: 7g | Vitamin A: 17158IU | Vitamin C: 101mg | Calcium: 93mg | Iron: 3mg

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Apple Cinnamon Baked Oatmeal https://foolproofliving.com/baked-oatmeal-with-date-butter-apples-and-walnuts/ https://foolproofliving.com/baked-oatmeal-with-date-butter-apples-and-walnuts/#comments Wed, 13 Sep 2023 12:50:01 +0000 https://foolproofliving.com/?p=8520 This oatmeal apple bake checks all the boxes for a delectably nutritious breakfast. Still, there are so many other healthy apple breakfast recipes to try! My Farro Breakfast Bowl with Apple Cinnamon will fill your bowl with sweet cranberries and nutty quinoa crunch, while my Healthy Vegan Apple Crisp is a gluten-free recipe packed with tender, warm baked apples. Or, if you’re looking for a moist, grab-and-go option, my paleo...

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This oatmeal apple bake checks all the boxes for a delectably nutritious breakfast. Still, there are so many other healthy apple breakfast recipes to try! My Farro Breakfast Bowl with Apple Cinnamon will fill your bowl with sweet cranberries and nutty quinoa crunch, while my Healthy Vegan Apple Crisp is a gluten-free recipe packed with tender, warm baked apples. Or, if you’re looking for a moist, grab-and-go option, my paleo Apple Almond Muffins will make every morning a piece of cake.

Baked apple oatmeal sliced in a square baking dish with a spoon on the side.

Ingredients to Make This Baked Apple Oatmeal

Made with only the tastiest natural ingredients, this apple cinnamon baked oatmeal recipe is perfect for anyone looking to transform their home pantry into a gourmet breakfast.

  • Coconut oil: Melted coconut oil is a must when greasing your baking dish, ensuring that your apple oat bake doesn’t stick to the edges of the pan. However, you may also use butter or cooking spray, depending on what you have on hand.
  • Rolled oats: It’s essential that you use rolled oats (also known as old-fashioned oats) in your baked oatmeal recipes. When considering the difference between Rolled Oats vs. Quick Oats, remember that instant oats (quick-cooking oats) will melt under high oven temperatures, and steel cut oats will come out thick and gummy.
  • Chia seeds: Though chia seeds are optional, they add deliciously nutty undertones while loading your breakfast with protein, fiber, and antioxidants. You can also incorporate other superfoods, like hemp seeds, to add nutrition to your breakfast bake.
  • Warm spices: The best way to season this healthy baked apple oatmeal recipe is with everyone’s favorite fall classics—ground cinnamon and ground nutmeg. You can also add a pinch of apple pie spice for extra warm, woody overtones.
  • Baking powder and kosher salt: These two ingredients are perfect for bringing out this sweet breakfast recipe’s nuanced flavors and giving it a light, pastry-like rise.
  • Large eggs: We use two large eggs to thicken and bind this hearty breakfast recipe. However, if you prefer a vegan apple cinnamon bake, you can substitute these eggs with a flax egg. To make flax eggs, stir together two tablespoons of ground flax seed and five tablespoons of water in a small bowl. Once combined, let the mixture rest for ten minutes to thicken it. It’s ready to add to your batter when it reaches the desired consistency.
  • Milk: I used almond milk in my cinnamon apple oatmeal bake, but any of your favorite types of milk—from dairy-free options (i.e. oat milk, soy milk, coconut milk, etc.) to traditional cow’s milk—would work.
  • Unsweetened applesauce: The key to making apple-baked oats as sweet, moist, and tender as possible is preparing your baked oatmeal with applesauce. I prefer using homemade Unsweetened Applesauce because it’s vegan, smooth, and only uses a few simple ingredients.
Ingredients for the recipe from the top view with text on the image.
  • Vanilla extract
  • Maple syrup: I only use ⅓ cup of maple syrup to sweeten my baked apple oats, but if you like your oatmeal sweeter, you can increase it to ½ cup.
  • Apple: Any of your favorite fresh apples would work in this apple and oatmeal bake, including Honeycrisp, Pink Lady, Granny Smith, Fuji, Braeburn, and even Gala. Depending on your preference, you may also choose whether to use peeled or unpeeled apples for this recipe. However, you must cut them into even-sized cubes before adding them to your mix to ensure maximum tenderness and uniform baking.
  • Nuts: I recommend crunchy pecans, walnuts, or almonds to give your baked oatmeal a touch of earthy, buttery notes. Just be sure to give them a rough chop before adding them to your batter to ensure a balanced flavor distribution and delicious texture.
  • Dates: I love adding dates to my oatmeal recipe due to their rich flavor and chewy texture. However, other dried fruit—including raisins, cranberries, and figs—would also work.
  • Coconut or brown sugar: If you love the deep, toffee-like taste of baked sugar, you may choose to add a sprinkle of coconut sugar or light brown sugar to the top of your baked apple oatmeal.

How to Make Baked Apple Cinnamon Oatmeal

You don’t have to work at a diner to make this healthy baked oatmeal with apples easily. This tasty breakfast will come out with irresistibly sweet, hearty, and warm flavors in eight easy steps.

A collage of images showing how to make baked apple cinnamon oatmeal.
  1. Prep the oven: Preheat the oven to 350 degrees F. While the oven heats, coat an 8×8 baking dish with coconut oil and set it aside.
  2. Mix the dry ingredients: In a large mixing bowl, stir the oats, chia seeds (if using), cinnamon, nutmeg, baking powder, and Kosher salt. Ensure the ingredients mix evenly throughout the blend.
  3. Whisk the wet ingredients: In a separate bowl, whisk together the eggs, almond milk, applesauce, vanilla extract, and maple syrup until thoroughly mixed.
  4. Combine the wet and dry ingredients: Pour the wet ingredients into the bowl of dry ingredients and mix until combined.
A collage of images showing how to make apple baked oatmeal.
  1. Incorporate the add-ins: Gently fold the chopped apples, walnuts, and dates into the oat mixture.
  2. Transfer the oatmeal blend: Pour the apple oatmeal batter into the prepared baking dish and spread it into a single even layer.
  3. Bake: Bake the dish for 35-40 minutes until golden brown.
  4. Serve: Remove the breakfast apple bake from the oven and let it cool for 10 minutes. Then, drizzle it lightly with maple syrup and serve.

How to Make Ahead, Store, Freeze, and Thaw?

This apple cinnamon oatmeal bake is one of my cookbook’s most meal prep-friendly breakfast recipes. Take the stress out of your early mornings with this must-have make-ahead breakfast.

  • Make ahead: To make baked apple cinnamon oats in advance, bake the recipe and let it come to room temperature. Then, store the mixture, covered, in the refrigerator for up to three days.
  • Store: When storing your baked oats, let them come to room temperature first. Then, transfer them to an airtight container and store them in the fridge for up to three days. You may also keep your oatmeal in individual portions for a convenient grab-and-go breakfast.
  • Reheat: You can reheat this recipe in the oven at 325 degrees F. for 15 minutes or in the microwave in 30-45-second intervals until warmed through.
  • Freeze: Though you can freeze this baked oatmeal recipe, it will likely come out a bit dry once thawed. However, if you freeze your baked oats, let them come to room temperature first, transfer them to an airtight container, and place them in the freezer. It’s essential, too, to cover the oats tightly to avoid freezer burn.
  • Thaw: To thaw your frozen apple oatmeal, place it in the fridge overnight and reheat it in the morning.
Sliced baked oatmeal with applesauce on a plate with a spoon on the side.

What to Serve it With?

A warm cup of coffee or tea is all you need to turn this cinnamon apple baked oatmeal recipe into a five-star breakfast. However, these easy additions will add all the creamy, sweet, and moist flavors you could want from your morning meal.

  • A drizzle of maple syrup or honey: If you’re a fan of caramelly, floral flavors, I recommend topping your apple breakfast bake with maple syrup or honey. This simple addition will infuse every slice with a rich, complex taste.
  • A dollop of Greek yogurt or vanilla yogurt: Add a spoonful of yogurt to this delicious breakfast, and your baked apple oatmeal recipe will come alive with cool, creamy flavors.
  • Breakfast fruit salad: What pairs better with juicy apples than a brilliant blend of your favorite fruits? Made with a customizable mix of bananas, blueberries, strawberries, and pineapple, this healthy breakfast option will delight your tastebuds with just fifteen minutes of prep.
  • Maple whipped cream: Transform this wholesome breakfast into a sweet treat the whole family will love with a small dollop of light, fluffy whipped cream.
  • A dollop of almond butter or peanut butter: If you love the nutty, tart combination of apples and peanut butter, you’ll love adding this creamy addition to your apple oatmeal breakfast bake.

Expert Tips

There’s no secret to making an oatmeal apple breakfast bake packed with warm, caramelized flavors. This expert guide has everything you need, from what oats to use to tasty serving suggestions.

  • Oats: To achieve the best texture in this easy breakfast recipe, using the correct type of oats is essential. This delicious apple cinnamon bake requires rolled (AKA old-fashioned) oats for its moist, tender consistency. Instant, quick-cook, and steel-cut oats will result in a burnt, soupy, or gummy bake.
  • Size of your casserole dish: I tested this recipe in both an 8×8 and 9×9 pan, and either size will work when following my recipe instructions. However, if you prefer to make your apple cinnamon baked oats in a larger dish, such as a 9×13 baking dish, double the recipe.
  • Baking it in a muffin tin: You can also prepare this tasty breakfast in muffin tins for perfectly portioned oatmeal cups. Simply divide the batter among the cups of a 12-cup muffin pan and bake for 20-25 minutes.
  • Adjusting the sweetness: I designed this healthy breakfast dish with mild sweetness, a moist texture, and maximum nutrition. However, if you prefer a sweeter version, feel free to add more maple syrup, coconut or brown sugar, or other sweet add-ins for a dessert-level recipe.
  • Can be served warm or cold: You can serve this delicious morning recipe warm, room temperature, or cold, depending on your preference.

Other Baked Apple Recipes

This easy apple-baked oatmeal has all the sweet, tart, and warm flavors you love in your favorite baked apple recipes. Below, you’ll find even more tasty apple recipes to satisfy all your fall cravings.

If you try this Baked Apple Cinnamon Oatmeal recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Apple cinnamon baked oatmeal in a square dish with a spoon on the side.
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Apple Cinnamon Baked Oatmeal Recipe

Apple Cinnamon Baked Oatmeal offers a healthy and wholesome start to your day. Made with tender apples, warm cinnamon, and a touch of maple syrup, this healthy breakfast bake is the ultimate fall/winter oatmeal recipe.
Course Breakfast
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 9 slices
Calories 271kcal

Ingredients

  • 1 teaspoon coconut oil
  • 2 ½ cups old-fashioned rolled oats
  • 1 tablespoon chia seeds optional
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • ½ teaspoon Kosher salt
  • 2 large eggs* or flax eggs for vegan option (recipe below in the notes)
  • 1 ½ cups unsweetened almond milk or any other non-dairy milk of your choice
  • 1 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • cup maple syrup plus more to drizzle on top
  • 1 apple* peeled (or unpeeled) and diced into 1-inch cubes
  • 1 cup chopped walnuts or pecans optional
  • ½ cup chopped dates optional (5-6 Medjool dates)

Instructions

  • Preheat the oven to 350 degrees F. Coat an 8×8- inch* baking dish with the coconut oil and set aside.
  • In a large bowl, stir the oats, chia seeds (if using), cinnamon, nutmeg, baking powder, and Kosher salt until combined.
  • In a separate bowl, whisk together the eggs, almond milk, applesauce, vanilla extract, and maple syrup until fully combined.
  • Pour the egg mixture into the oat mixture and stir to combine.
  • Gently fold in the diced apples, walnuts, and dates.
  • Pour the mixture into the baking dish and gently spread it evenly.
  • Bake for 35-40 minutes until golden brown.
  • Cool for 10 minutes and serve with a drizzle of maple syrup.

Notes

  • Yield: This recipe yields 9 slices of baked apple oatmeal. The nutritional values below are per slice. 
  • Size of your baking dish: You can use both an 8×8 or a 9×9 square dish to make this recipe. If you prefer to use a 9×13, we recommend doubling the recipe and baking it for 45 minutes.
  • Use flax eggs to make it vegan*: This is a gluten-free and dairy-free recipe. If you prefer to make this dish vegan, you can substitute the eggs with “flax eggs.” To make flax eggs, mix 2 tablespoons of ground flaxseeds with 5 tablespoons of water, stirring to combine. Set aside for 10 minutes, then use it in place of the eggs. 
  • Apple: I used Honeycrisp apples but any type of apple you have on hand would work.
  • Make Ahead: You can bake apple oatmeal bake in advance and store it in the fridge for up to 3 days. Just be sure to bring it to room temperature before storing it in an airtight container. You can reheat it in the oven at 325 degrees F for 15 minutes or microwave it (in 30-second increments) until warmed through.
  • Store: Be sure to bring the leftovers to room temperature. Then,  transfer them to an airtight container and store them in the fridge for up to three days. You may also keep your oatmeal in individual servings for a convenient grab-and-go breakfast.

Nutrition

Calories: 271kcal | Carbohydrates: 38g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 248mg | Potassium: 270mg | Fiber: 5g | Sugar: 18g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 2mg

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Blackberry Oatmeal Bake https://foolproofliving.com/baked-crunchy-blackberry-oatmeal/ https://foolproofliving.com/baked-crunchy-blackberry-oatmeal/#comments Sun, 10 Sep 2023 18:06:11 +0000 https://foolproofliving.com/?p=3455 Warm, natural, and healthy, this baked blackberry oatmeal is a no-brainer when it comes to filling morning meals. If you love the hearty yet nutritious taste of fresh oats, there are dozens of other mouthwatering recipes to try. Steel Cut Overnight Oats and Overnight Yogurt Oats make mornings a breeze with exceptionally creamy flavor, while Muesli offers countless ways to customize your breakfast with sweet and savory flavors. Ingredients You’ll...

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Warm, natural, and healthy, this baked blackberry oatmeal is a no-brainer when it comes to filling morning meals. If you love the hearty yet nutritious taste of fresh oats, there are dozens of other mouthwatering recipes to try. Steel Cut Overnight Oats and Overnight Yogurt Oats make mornings a breeze with exceptionally creamy flavor, while Muesli offers countless ways to customize your breakfast with sweet and savory flavors.

Baked Blackberry Oatmeal in a square baking dish from the top view.

Ingredients You’ll Need

When you make blackberry breakfast recipes like this, there’s no need to spend hundreds at the grocery store. This simple oatmeal bake only uses natural, pantry-ready ingredients to start your morning.

  • Coconut oil: I use coconut oil to coat my oatmeal baking dish, though oil spray would also work. If you feel luxurious and want to give your oatmeal rich, sumptuous undertones, you may also prepare this recipe with melted butter.
  • Old-fashioned oats: Old-fashioned oats (also known as rolled oats) are my go-to for this blackberry-baked oatmeal, as their flat, round flakes are perfect for absorbing excess liquid and withstand the baking process. However, if you’re unsure about the difference between Rolled Oats vs. Quick Oats or Steel-Cut Oats vs. Rolled Oats, these simple guides explain everything you need to know. Furthermore, you may also make this dish with gluten-free oats to accommodate a gluten-free diet.
  • Ground cinnamon
  • Unsweetened shredded coconut: I prefer my coconut-baked oatmeal to get a mild sweetness from natural ingredients, such as maple syrup and fresh berries. However, you can also use sweetened shredded coconut to add sweetness to your breakfast.
  • Nuts: I used sliced almonds, but you can also use chopped almonds or other nuts like walnuts or pecans.
  • Chia seeds
  • Baking powder
  • Salt: You only need a pinch of salt to bring out the other nuanced flavors of this recipe.
  • Large eggs
  • Milk: Though I usually use unsweetened almond milk in this dish, any kind of milk will work, from oat milk to soy milk, cow milk, coconut milk, and beyond. If you prefer making your own milk, my Homemade Almond Milk recipe is the one I recommend.
  • Vanilla extract
  • Maple syrup
  • Lemon zest
  • Frozen or fresh blackberries: I love making this blackberry breakfast with the luscious, tart flavor of fresh blackberries. However, you may also use frozen blackberries as long as you reduce the almond milk to 1⅔ cups. This reduction will help balance the added moisture in frozen berries, keeping your oatmeal from becoming watery.
Ingredients for the recipe from the top view with text on each ingredient.

Optional Add-Ins and Substitutions

  • Spices: This original recipe calls for ground cinnamon to give it its signature woody warmth. However, feel free to experiment with other spices, like nutmeg for a nuttier profile or cardamom for a slightly peppery dish.
  • Fruit: Any berry would work in this easy-baked oatmeal recipe, so you can mix and match according to your personal preference. If desired, you can even take this dish to the next level by transforming it into a triple-berry oatmeal bake using a mixture of juicy blackberries, raspberries, strawberries, and/or blueberries.
  • Other superfoods: Want to pack this simple recipe with even more nutrients? Add a tablespoon of healthy superfoods, like hemp seeds, ground flaxseeds, and oat bran, and your breakfast will contain countless vitamins and minerals, like magnesium, protein, and omega-3 fatty acids. Not only do these simple ingredients promote digestive and heart health, but they also add deliciously nutty undertones to this easy breakfast.
  • Other sweeteners: Don’t have any maple syrup on hand? No problem! You can also sweeten it using other natural sweeteners, like honey, coconut sugar, or brown sugar. However, if you use these sugars in your recipe, I recommend using ⅓ cup less liquid to avoid watery oatmeal.
  • Protein powders: If you want your oatmeal to boost your metabolism while promoting muscle gain and reducing late-morning cravings, add 2-3 tablespoons of your favorite protein powder.
  • Make it vegan: To make this dish vegan, simply substitute the eggs with flax eggs. You can make flax eggs at home by mixing two tablespoons of ground flaxseed with five tablespoons of water until combined. Set the mixture aside for 10 minutes before adding it to your oatmeal recipe.

How to Make It

This baked oatmeal with berries recipe is a cinch to make and makes waking up a delight. In just nine steps and ten minutes of prep time, a delectable dish will be ready on your table.

A collage of images showing how to make blackberry oatmeal bake.
  1. Prep the oven: Preheat the oven to 350 degrees F., and coat an 8×8-inch baking dish with coconut oil. Set the coated dish aside.
  2. Mix the dry ingredients: Stir the oats, cinnamon, shredded coconut, sliced almonds, chia seeds, baking powder, and Kosher salt in a large mixing bowl until thoroughly combined.
  3. Whisk the wet ingredients: In a separate bowl, whisk together the eggs, almond milk, vanilla extract, maple syrup, and lemon zest until fully integrated.
  4. Combine wet and dry ingredients: Pour the milk mixture into the large bowl of dry ingredients and stir until combined.
  5. Add the blackberries: Gently fold the blackberries into the oat mixture.
A couple of images showing the process of mixing and baking oatmeal with blackberries.
  1. Transfer the oatmeal: Pour the oatmeal recipe into the oiled oven-safe pan and spread it evenly with a spatula.
  2. Bake: Cook for 35-40 minutes or until the oatmeal turns golden brown.
  3. Cool: Remove the baking dish from the oven and let it cool for 10 minutes.
  4. Serve: Once cooled, divide the berry oatmeal bake among several bowls, garnish them with extra berries, and drizzle with maple syrup.

How to Store, Reheat, and Freeze?

Out of all the blackberry recipes for breakfast, this is one of the most meal prep-friendly. These simple tips will show you how to make baked oatmeal to enjoy throughout the week or freeze it for future use.

  • Storage: To store your baked blackberry oatmeal, first let it reach room temperature. Then, transfer it to an airtight container and store it in the refrigerator for 3-4 days. If preferred, you can also slice it and store it in single-serving portions for extra easy morning meal prep.
  • Reheat: You can reheat it in a 325-degree F. oven for 10-15 minutes or in the microwave in 30-second increments.
  • Freeze: When freezing this recipe, let it reach room temperature first. Then, cover it tightly with several layers of plastic wrap to avoid freezer burn and store it in the freezer for up to 1-2 months.
  • Thaw: To thaw your frozen blackberry oatmeal bake, place it in the fridge overnight. Then, reheat it in the oven for 15 minutes at 325 degrees F.

How to Serve?

Making blackberry recipes for breakfast is a great way to add creativity to the kitchen. Serve it any way you want, from a grab-and-go morning meal to a healthy dessert guaranteed to make your mouth water.

  • A cup of coffee or juice: If you’re used to busy mornings, nothing is as satisfying as serving up a piece of this oatmeal bake alongside a hot cup of coffee or fresh juice.
  • Greek Yogurt: One of my favorite ways to serve this dish is with a sweet dollop of Honey Vanilla Yogurt. If you prefer a plant-based yogurt, you may also add a spoonful of coconut yogurt or almond milk yogurt for an equally creamy addition.
  • Milk: Do you prefer your oatmeal bake to be a little creamier? Adding a splash of milk to your baked dish will add a rich taste and an extra helping of calcium to your breakfast.
  • Nut butters: An easy way to make this simple recipe more filling and add protein is to spread a spoonful of peanut, almond, or cashew butter over your oatmeal bake slice.
  • Sweeteners: When prepared as-is, this blackberry baked oatmeal has a mildly sweet flavor—perfect for those who don’t like their breakfasts to taste too sugary. However, if you prefer more sweetness in your morning meal, add a drizzle of honey, maple syrup, or more blackberries. 
  • Sauce: If you’re like me, you know that a dash of sauce is all that’s needed to bring a recipe to life. Add a dollop of Date Caramel, Applesauce, or Homemade Blueberry Sauce to give this oatmeal bake extra rich, gooey flavor.
  • Ice cream: If you want to transform this tasty breakfast recipe into an irresistible dessert, try serving it with a scoop of your favorite ice cream! Honey Vanilla Ice Cream exquisitely balances the warm, woody undertones of oatmeal, while Chocolate Honey Ice Cream is a great addition for those who love the rich taste of cocoa powder.
Baked blackberry oatmeal cut into slices and served on small plates.

Expert Tips

Want to prepare a healthy breakfast worthy of a five-star dinner? These pro tips will ensure you have zero hassle making this blackberry oatmeal breakfast loaded with tart, hearty, and sweet flavors.

  • Baking dish: I prefer to bake this dish in an 8×8-inch baking dish to get the best post-baking consistency, though you may also use the same cooking instructions for a 9×9-inch dish. To make baked oatmeal in ramekins, reduce the cooking time by 10-15 minutes. Or, if you’re serving a crowd, you may double the recipe and bake it in a 9×13-inch baking dish at 350 degrees F. for 40 minutes.
  • Serving: The beauty of this oatmeal bake recipe is that you can serve it at whatever temperature you prefer—warm, room temperature, or cold.
  • Play with the add-ins: Endlessly customizable, this oatmeal recipe allows you to experiment with whatever add-ins you like. By extension, don’t worry if you’re missing one or two of the listed add-ons or want to add more or less. This dish is perfect for accommodating personal preferences when designing the oat mixture.

FAQs

Are blackberries good in oatmeal?

Blackberries are easily my favorite baked oatmeal berry. Baked blackberries have a delectably sweet yet tart flavor, perfectly balancing the mild notes of oatmeal. Even better, these low-calorie berries are also packed with nutrients, including Vitamin C, Vitamin K, and fiber, while also preventing heart disease.

Why are my baked oats soggy?

There are a few reasons your baked oatmeal might come out soggy. First off, you might have too much liquid in your mixture, either from how much milk you added or if you used frozen blackberries instead of fresh. It’s also possible you didn’t bake the recipe for enough time or that the size of your baking dish is too small. It’s also important to let your baked oats rest after baking to allow them to reabsorb their liquids. Finally, you should also consider the type of oats you use in your recipe. Instant oats and quick-cooking oats don’t have as hearty of a texture as old-fashioned oats, so they might be unable to soak up as much liquid during baking.

Other Oatmeal Recipes You Might Like

There are few better ways to start your morning with a filling, heart-healthy taste than with a bowl of warm oatmeal. These tasty recipes will ensure you never endure another bland breakfast again.

If you try this Blackberry Oatmeal Bake recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Baked Blackberry Oatmeal sliced in a baking dish with a spoon on the side.
Print

Blackberry Oatmeal Bake Recipe

This Blackberry Oatmeal Bake is an easy-to-make, healthy baked oatmeal recipe packed with juicy blackberries and superfoods and sweetened with maple syrup. It is a delicious morning treat that is also breakfast meal-prep friendly.
Course Breakfast
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 9 slices
Calories 215kcal

Ingredients

  • 2 teaspoons coconut oil avocado oil, or oil spray would also work
  • 2 cups old-fashioned oats aka rolled oats*
  • ½ teaspoon ground cinnamon
  • ½ cup unsweetened toasted shredded coconut optional
  • ½ cup sliced almonds optional
  • 1 tablespoon chia seeds optional
  • 1 teaspoon baking powder
  • ½ teaspoon Kosher salt
  • 2 large eggs or flax eggs for a vegan option
  • 2 cups unsweetened almond milk or any milk you prefer
  • 1 teaspoon vanilla extract
  • cup maple syrup plus more for drizzle
  • 1 teaspoon lemon zest optional
  • 2 cups fresh blackberries divided (reserving ½ cup for garnish)

Instructions

  • Preheat the oven to 350 degrees F. Coat an 8×8 inch square baking dish with the coconut oil and set aside.
  • In a large bowl, stir the rolled oats, cinnamon, shredded coconut, sliced almonds, chia seeds, baking powder, and Kosher salt until combined.
  • In a separate bowl, whisk together the eggs, almond milk, vanilla extract, maple syrup, and lemon zest, ensuring that everything is fully combined.
  • Pour the wet ingredients into the oat mixture and stir to combine.
  • Gently fold in the blackberries.
  • Pour the mixture into the baking dish and spread it evenly using a spatula.
  • Bake for 35-40 minutes until golden brown.
  • Remove from the oven and let it cool for 10 minutes.
  • When ready to serve, divide it amongst several bowls, garnish with blackberries, and drizzle with maple syrup.

Notes

  • Yield: This recipe yields 9 slices of baked oatmeal. The nutritional values below are per slice. 
  • Gluten-free rolled oats: If you are following a gluten-free diet, be sure to purchase gluten-free oats. 
  • Size of your casserole dish: You can use both an 8×8 or a 9×9 baking dish to make this recipe. If you prefer to use a 9×13, we recommend doubling the recipe and baking it for 40 minutes.
  • Sweetness: This recipe is mildly sweet. You may add an additional ¼ cup of maple syrup to the mixture if you prefer it to be sweeter.
  • Other sweeteners: Don’t have any maple syrup on hand? No problem! You can also sweeten it using other natural sweeteners, like honey, coconut sugar, or brown sugar. However, if you use these sugars in your recipe, I recommend using ⅓ cup less liquid to avoid watery oatmeal.
  • Fresh vs. Frozen Berries: We tested this recipe using both fresh and frozen berries. We found that frozen blackberries can be used in place of fresh. However, if you decide to do so, please reduce the almond milk to 1 ⅔ cup due to the extra moisture in the frozen berries.
  • Make it vegan*: This is a gluten-free and dairy-free recipe. However, if you also want it to be vegan, you can substitute the eggs with “flax eggs.” To make flax eggs, mix 2 tablespoons of ground flaxseeds with 5 tablespoons of water, stirring to combine. Set aside for 10 minutes, then use it in place of the eggs.
  • Make Ahead: You can bake this baked oatmeal in advance and store it in the fridge for up to 3 days. Just be sure to bring it to room temperature before storing it in an airtight container. You can reheat it in the oven at 325 degrees F for 15 minutes or microwave it (in 30-second increments) until warmed through.
  • Storage: It is best to bring leftovers to room temperature before storing them in an airtight container. We recommend storing them in individual portions so you can easily reheat (if preferred) and grab and go. If stored properly in the fridge, they should be fresh for up to 3-4 days.