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.

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.

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:

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.

5. Make stuffing mixture: Add eggs, stock, Kosher salt, pepper, and vegetable mixture to the bread mixture, gently tossing until just combined.
6. Add the star ingredient: Gently stir in the chopped chestnuts.
7. 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.

FAQs

Other Stuffing Recipes You Might Also Like:

• Wild Rice Stuffing for Turkey
• Mushroom Brioche Stuffing
• Vegetarian Cornbread Stuffing

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.

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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 minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 287kcal

Author Aysegul Sanford

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

The post Chestnut Stuffing appeared first on Foolproof Living.

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. 

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. 

• 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.

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.

3. 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.
4. 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.

5. 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.
6. Saute the garlic: Melt the remaining butter in a large skillet over medium heat. Add the garlic and saute it for 30 seconds.
7. 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.

8. 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).
9. Add the green beans: Fold the blanched green beans into the sauce until they are evenly coated.

10. Fill the casserole dish: Transfer the green bean mixture to the prepared dish, evenly spreading the filling.
11. 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.

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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 minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 397kcal

Author Aysegul Sanford

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
• ⅛ 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

The post Green Bean Casserole Without Mushroom Soup appeared first on Foolproof Living.

Ingredients

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

• 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.

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.

2. 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.
3. Toss potatoes: Add the baby red potatoes to the seasoning mixture and toss until each potato has an even coating.
4. Arrange the cut potatoes: Place the seasoned potatoes in the air fryer basket, arranging them in a single even layer without overcrowding.
5. 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.
6. Serve: Transfer your fresh air-fried red potatoes onto a serving platter and serve with your favorite sauce on the side.

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.

• Smashed Fingerling Potatoes
• Muffin Tin Potatoes
• Garlic Rosemary Mashed Potatoes
• Mashed Sweet Potatoes

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.

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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 minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 113kcal

Author Aysegul Sanford

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

The post Air Fryer Red Potatoes appeared first on Foolproof Living.

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.

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.

2. 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.
3. 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.
4. Cook: Air fry the butternut squash for 15 minutes or until fork tender, shaking the basket halfway through.
5. 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.
6. 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.

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.

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.

• Eggplant in Air Fryer
• Air Fryer Corn on The Cob
• Fresh Green Beans In Air Fryer
• Asparagus in Air Fryer

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.

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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 minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 90kcal

Author Aysegul Sanford

Equipment

• 1 Air Fryer

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

The post Air Fryer Butternut Squash appeared first on Foolproof Living.

Ingredients

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

• 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.

2. 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.

3. Season the squash halves: Brush the cut side of the squash halves with olive oil and season them with garlic powder, salt, and pepper.
4. 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.
5. Flip the squash: Flip the squash halves so their cut sides face up and cook them for an additional 10 minutes.
6. 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.

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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 minutes

Cook Time 32 minutes minutes

Total Time 37 minutes minutes

Servings 1 butternut squash

Calories 379kcal

Author Aysegul Sanford

Equipment

• 1 Air Fryer

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

The post Air Fryer Butternut Squash Halves appeared first on Foolproof Living.

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.

• 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.

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:

• 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.

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.

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. 

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.

4. 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.
5. 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.

FAQs

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.

• Turkey Loin Marinade
• Turkey Dry Rub

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.

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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 minutes

Cook Time 5 minutes minutes

Injecting Time 20 minutes minutes

Total Time 28 minutes minutes

Servings 1 cup

Calories 926kcal

Author Aysegul Sanford

Equipment

• 1 Stainless Steel Meat Injection Syringe Kit

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

The post Turkey Injection Recipe appeared first on Foolproof Living.

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:

• 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.

2. 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.
3. 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. 
4. 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.

5. 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.
6. 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.
7. 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:

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.

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.

• 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.

FAQs

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.

• Turkey Meatloaf
• Air Fried Turkey Legs
• Grilled Turkey Tenderloin
• Baked Turkey Bacon

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.

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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 minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 4 servings

Calories 545kcal

Author Aysegul Sanford

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

The post Turkey Wings Recipe appeared first on Foolproof Living.

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 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.

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?

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.

5. 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. 
6. Examine for bone fragments: After cutting, check each joint to make sure that there are no small bone fragments left.

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.

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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 minutes

Total Time 5 minutes minutes

Servings 1 turkey wing

Calories 338kcal

Author Aysegul Sanford

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

The post How To Cut Turkey Wings appeared first on Foolproof Living.

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

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.

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:

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.

5. Rest: Remove from the heat and rest the rice for 10 minutes with the lid on.
6. 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.

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

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:

• Cauliflower Curry
• Chicken Teriyaki Stir Fry
• Slow Cooker Butter Chicken
• Thai Beef Curry

FAQs

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.

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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 minutes

Cook Time 30 minutes minutes

Resting time 10 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 203kcal

Author Aysegul Sanford

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

The post How To Cook Brown Jasmine Rice appeared first on Foolproof Living.

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:

• 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.

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:

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.

6. 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:

• Thai: Really celebrate the floral, aromatic qualities of brown jasmine rice with Thai dishes like Thai Lemongrass Chicken, Thai Beef Curry, Chicken Teriyaki Stir Fry, and Cauliflower Curry.
• Beef: Give it a classic, all-around touch by serving alongside Pot Roast or Beef Tenderloin.
• Chicken & Turkey: Serve with your choice of poultry, like Turkey Meatballs, Baked Chicken Kebobs, or Slow Cooker Butter Chicken.

FAQs

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:

• How to make wild rice
• How to cook black rice

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.

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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 minutes

Cook Time 23 minutes minutes

Pressure time 17 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 180kcal

Author Aysegul Sanford

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

The post Brown Jasmine Rice in Instant Pot appeared first on Foolproof Living.

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

Ingredients

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

• 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:

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.

4. 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.
5. 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.

6. 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.
7. 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.

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:

• Poultry / Meat: This cauliflower cheese gratin makes the perfect side dish to serve alongside a hearty protein like Turkey Tenderloin, Turkey Meatloaf, Goat Cheese Stuffed Chicken, or Seared Beef Tenderloin.
• Bread: Make it extra indulgent alongside Brioche Rolls, Air Fryer Garlic Bread, or Foccacia.
• Side Salad: If you’d prefer to turn this scalloped cauliflower au gratin dish into a vegetarian meal, its rich flavors and textures would pair beautifully with our Butternut Squash Salad, Shaved Brussel Sprout Salad, or Acorn Squash Salad.

FAQs

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:

• Miso Cauliflower Rice
• Cauliflower Steak Sandwich Recipe
• Cauliflower Celery Soup
• Cauliflower and Lentil Salad

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.

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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 minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 Servings

Calories 353kcal

Author Aysegul Sanford

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

The post Cauliflower au Gratin appeared first on Foolproof Living.

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.

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:

• 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:

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.

5. 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.
6. 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.

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.

FAQs

Other Comforting Soup Recipes for Fall and Winter:

• Chicken Tomatillo Soup
• Vegetable Chicken Soup
• Stuffed Cabbage Soup

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.

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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 minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 284kcal

Author Aysegul Sanford

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

The post Chicken Butternut Squash Soup appeared first on Foolproof Living.

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

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

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.

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:

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.

3. Bake: Bake in the oven for 8-10 minutes or until the cheese melts. Remove from the oven and allow to cool slightly.
4. 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 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:

• Soup: Make it more of a comforting meal with tomato soup – what a classic tuna melt combination.
• Bean Salads: Add some more plant-based protein with Five Bean Salad or Texas Bean Salad.
• Potato Salads: Make it more of a heartier meal by serving alongside Red Potato Salad or Potato Salad with Capers.
• Coleslaw: Add some crunch with Greek Yogurt Coleslaw or No Mayo Coleslaw.
• Seasonal Salads: Give it a refreshing touch with Avocado and Mango Salad, Mexican Corn Salad, Yogurt Cucumber Salad, or a green salad, like Spring Mix Salad.
• Deli-Style: Keep it simple with some crunchy pickle spears and potato chips, just like your corner deli!

FAQs

Other Seafood Recipes You Might Like

• Skinny Shrimp Scampi
• Breaded Fish Recipe
• Ahi Tuna Salad
• Shrimp Scampi with No Wine
• Crab Cakes with Remoulade Sauce
• Salmon Nicoise Salad

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.

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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 minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 447kcal

Author Aysegul Sanford

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

The post Tuna Melt Sandwich appeared first on Foolproof Living.

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!

• 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. 

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. 

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.

5. 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.
6. 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.
7. 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.

• 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.

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.

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.

• Salmon Nicoise
• Seared Tuna Salad
• Shrimp Scampi
• Marinade for Mahi Mahi

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.

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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 minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 324kcal

Author Aysegul Sanford

Equipment

• 1 Cast Iron Skillet
• 1 Fish Spatula
• 1 Digital Thermometer

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

The post Blackened Cod appeared first on Foolproof Living.

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.

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:

• 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.

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:

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.

5. Whisk wet ingredients: In a large bowl, whisk together eggs and sugar until thoroughly mixed and glossy. Then, whisk in the rum and vanilla.
6. 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.
7. 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.

8. 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:

• 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.

FAQs

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:

• Apple Almond Flour Muffins
• Vegan Apple Crisp
• Apple Baked Oatmeal

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.

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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 minutes

Cook Time 50 minutes minutes

Cooling time 1 hour hour

Total Time 2 hours hours

Servings 8 slices

Calories 266kcal

Author Aysegul Sanford

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
• ⅛ 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

The post French Apple Cake appeared first on Foolproof Living.

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.

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:

• 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.

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:

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.

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.

FAQs

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:

• Overnight Steel Cut Oats
• Overnight Apple Muesli
• Warm Farro Breakfast Bowl With Cinnamon Apples
• Pressure Cooker Steel Cut Oats Recipe
• Overnight Oats with Yogurt
• Blackberry Baked Oatmeal

Other Autumn-Inspired Apple Recipes:

• Apple Appetizers
• Apple Cranberry Cake
• Apple Salad Recipe

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.

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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 minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 servings

Calories 454kcal

Author Aysegul Sanford

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

The post Apple Cinnamon Oatmeal Recipe appeared first on Foolproof Living.

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:

• 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.

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. 

2. 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.
3. Transfer to the baking sheet: Transfer the seasoned veggies to the prepared baking sheet and spread them into a single layer. 
4. Roast vegetables: Place in the center rack of the oven for 20-25 min, making sure to flip halfway through. 
5. 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. 

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

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:

• Roasted Butternut Squash Halves
• Oven Roasted Carrots
• Roasted Butternut Squash Salad
• Roasted Portobello Mushrooms
• Quinoa Butternut Squash Salad

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.

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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 minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings (as a side dish)

Calories 271kcal

Author Aysegul Sanford

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

The post Roasted Brussels Sprouts and Sweet Potatoes appeared first on Foolproof Living.

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.

• 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.

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.

5. Incorporate the add-ins: Gently fold the chopped apples, walnuts, and dates into the oat mixture.
6. Transfer the oatmeal blend: Pour the apple oatmeal batter into the prepared baking dish and spread it into a single even layer.
7. Bake: Bake the dish for 35-40 minutes until golden brown.
8. 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.

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.