Uncategorized - Madera County Museum

Biscuit Cinnamon Rolls

November 17, 2024 Leave a comment

Biscuit Cinnamon Rolls are the most amazing twist on a classic! They are perfectly light, fluffy, and packed with cinnamon. The texture is more flakey and moist than traditional cinnamon rolls! Whether it’s for a cozy weekend breakfast or a holiday brunch, these hit the spot!

Reasons You’ll Love This Recipe

The Best of Both Worlds: These rolls combine the warm, gooey goodness of a classic cinnamon roll with the buttery, tender layers of a biscuit.

Quick and Easy: No waiting for the dough to rise—just mix, roll, and bake!

Customizable Sweetness: Add just the right amount of glaze to match your taste.

Great for Any Occasion: You can make these rolls any time of the year! I love to serve them Christmas morning with a savory breakfast casserole and fruit salad.

What’s in Biscuit Cinnamon Rolls?

Traditional cinnamon rolls are hard to beat, but sometimes I crave something a little flakier and easier. This biscuit cinnamon roll recipe is much easier because there’s no need for yeast or rising time! For exact measurements, scroll to the bottom of the post!

Biscuits

All-Purpose Flour: The base of the dough.

Granulated Sugar: For perfectly sweet biscuits.

Salt: Balances the flavor.

Baking Powder: Helps the dough rise.

Cold Butter: This is what will create a flaky texture.

Buttermilk: Adds moisture and helps to make the rolls soft and fluffy.

Cinnamon Filling

Butter: Melted butter adds buttery flavor while helping the sugar and cinnamon spread more easily.

Brown Sugar: For rich, sweet flavor.

Ground Cinnamon: You can’t have cinnamon rolls without this star spice!

Glaze

Powdered Sugar: Sweetens the glaze while keeping a smooth texture.

Milk: Thins the powdered sugar so it’s easy to drizzle over the top.

Vanilla Extract: For warm vanilla flavor.

Biscuit Cinnamon Rolls Recipe

There are quite a few steps, but each one is straightforward, and everything comes together pretty quickly. You’ll be pulling these out of the oven before you know it!

Prep: Preheat the oven to 375 degrees Fahrenheit and spray a 4-quart baking dish with pan spray. Set aside. Add the flour, sugar, salt, and baking powder to a large bowl and whisk until combined.

Grate the Butter: Grate the cold butter with a cheese grater.

Combine: Use a pastry cutter to cut the grated butter in the flour mixture until evenly dispersed and the butter is slightly smaller than peas.

Mix: Stir in the buttermilk just until the mixture is fully moistened. If necessary, add 1-2 tablespoons of additional buttermilk if there seems to be a lot of dry flour mixture that hasn’t been moistened. It shouldn’t be wet to the point of being sticky, but it should not be dry.

Knead Dough: Dump the dough onto a clean, lightly floured surface and gently knead it until all the scraps come together. Carefully roll out the dough into a large rectangle that is about ½ inch thick (it doesn’t have to be perfect).

Fold the Dough: Create a tri-fold by folding ⅓ of the dough over the middle and ⅓ on the opposite side over the top of that.

Making the Rolls

Continue Folding: Rotate the dough 90 degrees and roll it out into a ½-inch thick rectangle, repeating the same tri-fold. Rotate the dough, roll it out, and repeat the tri-fold for a third time. After the third set of folds, roll the dough into a rectangle about 9×14 inches.

Mix Cinnamon and Sugar: Combine the brown sugar and cinnamon in a small bowl.

Brush on Melted Butter: Brush the melted butter over the top of the dough with a pastry brush.

Add Cinnamon and Sugar: Sprinkle the cinnamon-sugar mixture over the top of the melted butter.

Roll: Roll the dough up tightly from the short end.

Slice: Use a very sharp knife or a long piece of floss to cut the dough into 1-inch thick pieces.

Bake: Place the rolls into the prepared baking dish and bake for 40 minutes, until the tops of the biscuits are golden brown and the internal temperature reaches 200-205 degrees Fahrenheit.

Make and Add the Glaze: While the cinnamon rolls bake, prepare the glaze by whisking the powdered sugar, vanilla, and milk together in a small bowl. Once the cinnamon rolls have cooled for 5-10 minutes, drizzle the glaze on top of the biscuit cinnamon rolls and serve.

Tips for Making Cinnamon Roll Biscuits

Here are a few simple tips so your biscuit cinnamon rolls are irresistibly delicious every time!

Don’t over-mix or overhandle the dough! Mix just enough to moisten the flour to the point where it will stay together in a ball. Over-mixing will cause your cinnamon rolls to be tough and chewy instead of light and flakey.

Forming the tri-folds: Don’t worry too much about making the first rectangle perfect. As you form the tri-folds it will naturally become more squared off.

Make the Buttermilk: You can make your own buttermilk if you don’t have store-bought on hand. It does end up thinner than the real thing. You may want to start with 1 ⅓ cup to start before slowly adding in the remaining ⅓ cup of buttermilk as needed to moisten the dough enough, but not make it too wet.

Glaze Alternative: The glaze is pretty sweet, so add as much or as little as you’d like. You may alternatively replace the glaze with your favorite buttercream or cream cheese frosting.

Make Ahead & Storing Tips

Storing Leftovers: Store the baked biscuit cinnamon rolls at room temperature by covering them tightly with plastic wrap or storing them in an airtight container for up to 4 days. Alternatively, store them in the fridge for up to 7 days.

Make Ahead: You can prepare the rolls up to 24 hours in advance by following the recipe through the beginning of step 11 when the rolls are placed in the baking dish. Cover tightly with plastic wrap and store the rolls in the refrigerator until you are ready to bake them. Remove them from the fridge and set them on the countertop while the oven preheats.

Freezing Unbaked Rolls: You can freeze biscuit cinnamon rolls by lining the unbaked rolls on a parchment paper-lined baking sheet, making sure they aren’t touching. Place the baking sheet uncovered in the freezer for at least 4 hours, until the rolls are frozen solid, before transferring them to an airtight container or freezer bag. Place the frozen rolls in a prepared baking dish and cover to let them thaw overnight in the fridge before baking them as directed.

Freezing Baked Rolls: Baked biscuit cinnamon rolls can be stored in an airtight container or freezer bag and frozen for up to 3 months. Let them thaw at room temperature for a couple of hours, or gently heat in the microwave for 20-30 seconds. Be aware that the glaze will become wet and sticky as it thaws.

More Delicious Brunch Recipes

A brunch spread always has to have a sweet addition! It’s the perfect thing to round out the meal with more savory dishes. Here are a few recipes that are the perfect contrast to eggs and bacon!

Breakfast

Croissant Breakfast Casserole

1 hr 5 mins

Breakfast

Baked French Toast Casserole

3 hrs 30 mins

Breakfast

Cinnamon Roll Casserole

45 mins

Breakfast

The Best Buttermilk Pancakes

15 mins

Biscuit Cinnamon Rolls

Course Breakfast, brunch

Cuisine American

Keyword Biscuit Cinnamon Rolls, No rise cinnamon rolls, no yeast cinnamon rolls

Prep Time 40 minutes

Cook Time 40 minutes

Total Time 1 hour 20 minutes

Servings cinnamon rolls

Calories 580kcal

Author Alyssa Rivers

Ingredients

Biscuits

4 cups all-purpose flour¼ cup granulated sugar1 teaspoon salt2 tablespoons baking powder1 cup cold butter1 ⅔ cups buttermilk

Cinnamon Filling

5 tablespoons butter, melted⅓ cup packed brown sugar2 tablespoons ground cinnamon

Glaze

1 cup powdered sugar2 tablespoons milk½ teaspoon vanilla extract or clear vanilla extract

Instructions

Preheat the oven to 375 degrees Fahrenheit and spray a 4-quart baking dish with pan spray. Set aside.

Add the flour, sugar, salt, and baking powder to a large bowl and whisk until combined.

Grate the cold butter with a cheese grater. Use a pastry cutter to cut the grated butter in the flour mixture until evenly dispersed and the butter is slightly smaller than peas.

Stir in the buttermilk just until the mixture is fully moistened. If necessary, add 1-2 tablespoons of additional buttermilk if there seems to be a lot of dry flour that hasn’t been moistened. It shouldn’t be wet to the point of being sticky, but it should not be dry.

Dump the dough out onto a clean, lightly floured surface and gently knead it until all the scraps come together. Carefully roll out the dough into a large rectangle that is about ½ inch thick (it doesn’t have to be perfect) and create a tri-fold by folding ⅓ of the dough over the middle and ⅓ on the opposite side over the top of that.

Rotate the dough 90 degrees and roll it out into a ½-inch thick rectangle, repeating the same tri-fold. Rotate the dough, roll it out, and repeat the tri-fold for a third time.

After the third set of folds, roll the dough into a rectangle that is just about 9×14 inches.

Combine the brown sugar and cinnamon in a small bowl. Then brush the melted butter over the top of the dough with a pastry brush.

Sprinkle the cinnamon sugar mixture evenly over the top of the melted butter.

Roll the dough up tightly from the short end before using a very sharp knife or a long piece of floss to cut the dough into 1-inch thick pieces.

Place the rolls into the prepared baking dish and bake for 40 minutes, until the tops of the biscuits are golden brown and the internal temperature reaches 200-205 degrees Fahrenheit.

While the cinnamon rolls bake, prepare the glaze by whisking the powdered sugar, vanilla, and milk together in a small bowl.

Once the cinnamon rolls have cooled for 5-10 minutes, drizzle the glaze on top and serve.

Nutrition

Uncategorized

Rosemary Chicken

November 16, 2024 Leave a comment

Rosemary Chicken is an incredibly simple yet flavorful dish you can whip up in no time. The infusion of butter with savory shallots, bright lemon juice, fresh rosemary, and tender seared chicken is an explosion of flavor.

Reasons You’ll Love This Recipe

Easy to Make: With only 20 minutes of prep and 20 minutes of cook time, dinner can be ready in no time! Whip this up on busy weeknights or special occasions.

Flavorful: The simple infusion of butter, lemon, and shallots with pan-seared chicken is simply to die for. You will be licking up the sauce; it’s that good!

Versatile: This chicken is so flavorful and simple that it goes with so many things. Try it with my garlic mashed potatoes, roasted asparagus, and homemade bread twists.

Ingredients Needed For Rosemary Chicken

This lemon rosemary chicken recipe is easy to prepare and uses simple ingredients that won’t break the bank. The taste of this amazing dish will feel like it costs way more! The exact measurements are in the recipe card at the bottom of the post.

Chicken

Boneless Skinless Chicken Breast: The perfect protein to absorb all of the incredible flavor.

Extra Virgin Olive Oil: Helps cook the shallots and sear the chicken.

Clarified Butter or Ghee: Adds an incredibly rich flavor. If you don’t have it or don’t have access to it, you can use olive oil instead.

Fresh Lemon Juice: Provides a bright citrus note that perfectly goes well with the chicken.

Fresh Rosemary: Gives the dish a fresh, earthy, and slightly piney flavor. If you don’t have fresh, you can use dried instead. Use one tablespoon in place of the fresh.

Salt and Pepper: To taste.

Sauce

Shallots: Adds a mild, slightly sweet, savory flavor to the rosemary chicken sauce.

White Grape Juice or Dry White Wine: Add acidity that helps cut the rich butter sauce and savory flavors.

Fresh Lemon Juice: Brighten the sauce with a fresh citrus flavor.

Chilled Unsalted Butter: Make sure the butter is chilled. If it is not, the sauce won’t thicken properly.

Salt and Pepper: To taste.

Fresh Parsely: For garnish.

Skillet Rosemary Chicken Recipe

You will love how quickly and easily this recipe comes together. I can even have my older kids help make it! They love getting their age out by tenderizing the chicken. Teenage rage, am I right?

Tenderize: Slightly flatten the chicken breasts so they are of similar thickness.

Marinate: Add the chicken breasts to a medium bowl. Toss with three tablespoons of olive oil, lemon juice, rosemary, and salt and pepper. Cover and refrigerate for at least 30 minutes.

Cook: Heat a large skillet over medium-high heat, and then add the remaining two tablespoons of olive oil and clarified butter. Add the chicken breasts to the pan and then cook for 4-5 minutes on both sides. Cook until the center of the chicken reaches 165 degrees Fahrenheit.

Reduce: Add the grape juice (or wine) and shallots to a medium saucepan or skillet. Cook over medium-high heat until the liquid is reduced by at least half.

Melt: Add the butter and lemon juice to the pan and let the butter partially melt.

Thicken: Once partially melted, turn off the heat and whisk it quickly to melt the remaining butter. This will thicken the sauce. Taste and season with salt and pepper. Spoon some melted butter sauce over the chicken, reserving the rest to serve with your side.

Lemon Rosemary Chicken Tips and Variations

If you’re like me, then you like to cook with what you have available. This recipe is great because you can use what you have on hand and it still tastes amazing!

Rosemary: This recipe is best with fresh rosemary, but you can use dried if that’s all you have. Use 1 tablespoon of dried rosemary in place of the ⅓ cup of fresh that is called for in the recipe. Dried rosemary has a much stronger flavor.

Chicken: You can use any boneless cut of chicken for this recipe; however, make sure the chicken is pounded or cut to a similar size and thickness to help it cook evenly.

Clarified Butter: You may skip clarified butter and just use olive oil. You will want to cook the chicken a little longer over lower heat. Olive oil has a lower smoking temperature than clarified butter or ghee. Those have had the milk solids removed from them. If you can use clarified butter, I highly recommend it because of the delicious flavor it adds!

Grape Juice or Wine: I love the sweetness white grape juice gives this recipe. You can use a dry white wine such as chardonnay, sauvignon blanc, or even champagne instead.

Chilled Butter: Make sure the butter is chilled when it is added to the sauce. Whipping the chilled butter into the reduced juice is what thickens it!

Serve With: I prefer to serve rosemary chicken with white rice. It’s delicious on it’s own, or with potatoes, or even quinoa or noodles.

How to Store Chicken Leftovers

Fridge: Store leftover rosemary chicken in the refrigerator in an airtight container for up to 5 days.

Reheat Instructions: Reheat the sauce 10-15 seconds at a time in a microwave, stirring quickly in between. Alternatively, you can reheat it on the stove over very low heat while stirring, until all the butter is melted.

More Delicious Chicken Recipes

Dinner

California Avocado Skillet Chicken

Dinner

Skillet French Onion Chicken

30 mins

Dinner

Creamy Bacon Mushroom Thyme Chicken

35 mins

Dinner

Easy Greek Lemon Chicken

45 mins

Rosemary Chicken

Course Dinner

Cuisine American

Keyword buerre blanc sauce, Rosemary Chicken, rosemary chicken recipe

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings servings

Calories 755kcal

Author Alyssa Rivers

Ingredients

2 pounds boneless skinless chicken breasts, about 4 breasts5 tablespoons extra virgin olive oil, divided3 tablespoons clarified butter, or ghee1 tablespoon fresh lemon juice⅓ cup fresh rosemary, choppedsalt and pepper to taste

Sauce

1 minced shallot, about ⅓ cup½ cup white grape juice, or dry white wine¼ cup fresh lemon juice½ cup unsalted butter, chilledsalt and pepper to tastefresh parsley to garnish, if desired

Instructions

Slightly flatten the chicken breasts so they are of similar thickness. Add them to a medium bowl and toss with three tablespoons of olive oil, lemon juice, rosemary, salt, and pepper. Cover and refrigerate for at least 30 minutes.

Heat a large skillet over medium-high heat and add the remaining two tablespoons of olive oil and clarified butter. Add the chicken breasts to the pan and cook for 4-5 minutes on both sides until the center of the chicken reaches 165 degrees Fahrenheit. Serve warm.

Sauce

Add the juice and shallots to a medium saucepan and cook over medium-high heat until the liquid is reduced by at least half.

Add the butter and lemon juice. Let the butter partially melt before removing the sauce from the heat and whisking it quickly to melt the remaining butter and thicken the sauce. Taste and season with salt and pepper. Spoon some sauce over the chicken, reserving the rest to serve on the side with rice.

Nutrition

Uncategorized

Cowboy Quiche

November 16, 2024 Leave a comment

Cowboy Quiche is the ultimate hearty, satisfying breakfast that brings classic comfort to the table. It is filled with smoky bacon, caramelized onions, and cheddar cheese, all baked together in a buttery pie crust. It’s rich, savory, and packed with bold flavor.

Reasons You’ll Love This Recipe

Savory and Satisfying: I absolutely love the flavor combination of this cowboy quiche! Each bite is loaded with bacon, garlic, and caramelized onions.

Easy to Make: Simple ingredients and minimal prep make this recipe so simple, but the results are super delicious.

Perfect for Any Meal: You might think of quiche as more of a breakfast or brunch, but it also works for lunch or dinner. You can pair it with a fresh green salad, vegetables, or fruit salad.

A Holiday Brunch Favorite: Whether for a cozy Christmas morning, Thanksgiving breakfast, or New Year’s Day spread, cowboy quiche fits right in with the festive vibes of the season.

What’s in Cowboy Quiche?

The ingredients in this cowboy quiche recipe come together to create a rich and comforting dish with bold, savory flavors. Check out the recipe card at the bottom of the post for exact measurements.

Pie Crust: Use my grandma’s famous pie crust or a store-bought crust for convenience.

Onions: The onions add depth and a touch of natural sweetness.

Unsalted Butter: For caramelizing the onions.

Eggs: Use seven large eggs to create a custard-like consistency that holds everything together while keeping it soft and creamy.

Milk and Heavy Cream: The combination of milk and heavy cream adds a rich, silky texture to the filling.

Salt and Black Pepper: Enhance all the wonderful flavors.

Garlic Powder: Adds warmth and subtle depth to the quiche without overpowering the other flavors.

Bacon: Provides this quiche with smoky, salty, and savory notes.

Shredded Cheddar Cheese: Brings a tangy creaminess and adds a melty, cheesy layer to the filling.

Let’s Make Cowboy Quiche!

This dish is wonderfully simple, especially considering how flavorful and satisfying it is! With just a few steps, you can have a homemade quiche that’s perfect for any meal. Here’s how it comes together:

Caramelize Onions: Cook the onions and butter in a large skillet over low heat for 25-30 minutes. Stir occasionally until the onions are fragrant and golden brown. If you prefer your onions to be even more caramelized, you can continue cooking them for 25-30 minutes.

Egg Mixture: Preheat the oven to 350 degrees Fahrenheit and press the pie crust into a 9-inch pie pan. Keep the pie crust chilled in the fridge until you are ready to fill it. In a large bowl, whisk together the eggs, milk, cream, salt, pepper, and garlic powder.

Assemble: Add the onions, bacon, and cheese to the bottom of the pie crust.

Add Eggs: Pour the egg mixture over the top.

Bake: Place in the oven and bake for 35-40 minutes, until the top is browned and the eggs are set. Let the quiche cool for 15-20 minutes before serving.

Tips for Making Quiche

To make the best cowboy quiche every time, a few simple tips can make all the difference! Here are a few to get you started.

Use Pre-Cooked Bacon: Save time by using pre-cooked bacon! This is one of my favorite things to do when using cooked bacon in a recipe. Heat it in the microwave according to the instructions before chopping it into pieces.

Crust: You can use a store-bought pie crust for this quiche or make your own!

Don’t skimp on the onions! Four cups of diced onions may seem like a lot, but they cook down quite a bit as you caramelize them. They are a key element to the flavor of this delicious cowboy quiche.

Toppings: Top with salsa, sour cream, and sliced avocado if you really want to dress this quiche up!

No Crust: If you are gluten-free or don’t care for pie crust, make this a frittata by not using the pie crust. Be sure to give the pie pan a spray with pan spray to make sure it doesn’t stick.

Cheese: You can switch up the cheese to suit your tastes. Try gruyere cheese, swiss cheese, or sharp cheddar cheese to the mix.

How to Store Leftover Cowboy Quiche

In the Refrigerator: Store this quiche covered with foil or plastic wrap in the fridge for up to 5 days.

In the Freezer: After baking, you can freeze this cowboy quiche. Wrap it in 2-3 layers of plastic wrap, followed by a layer of heavy-duty aluminum foil, and freeze for up to 3 months.

To reheat: Cover the top with foil and bake at 350 degrees Fahrenheit for 30-40 minutes, until the center of the quiche reaches 160-165 degrees Fahrenheit.

Make Ahead: You can bake this quiche up to 2 days in advance. The longer it sits in the refrigerator, the soggier the crust may become. I recommend making it as close to when you plan to serve it as possible.

Time-Saving Options: Instead of making the entire quiche the same day, you can caramelize the onions a few days in advance and store them in the refrigerator in an airtight container. You may also prepare the egg mixture, chop the bacon, and shred the cheese in advance. Be sure to stir the egg mixture well before pouring it over the other ingredients in the pie shell, as the seasonings tend to settle in the bottom after sitting.

More Delicious Brunch Recipes

My family loves a good brunch! Luckily, I have plenty of easy, yet tasty brunch and breakfast recipes your family will enjoy! Whether you’re in the mood for sweet or savory, these are all favorites!

Breakfast

Cinnamon Roll Casserole

45 mins

Breakfast

Biscuits and Gravy

1 hr

Breakfast

Croffles

Breakfast

Bubble Up Breakfast Casserole

1 hr

Cowboy Quiche

Course Breakfast

Cuisine American

Keyword Cowboy Quiche, Food network cowboy quiche, Ree drummond cowboy quiche, The Pioneer Woman Cowboy Quiche

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings servings

Calories 399kcal

Author Alyssa Rivers

Ingredients

1 (9-inch) pie crust, homemade or store-bought4 cups diced onion, about 2 large onions2 tablespoons unsalted butter7 large eggs1 cup milk⅓ cup heavy cream1 teaspoon salt½ teaspoon ground black pepper½ teaspoon garlic powder10 cooked bacon strips1 ½ cups shredded cheddar cheese

Instructions

Cook the onions and butter in a large skillet over low heat for 25-30 minutes, stirring occasionally, until the onions are fragrant and golden brown. If you prefer your onions even more caramelized, you can continue to cook them for an additional 25-30 minutes.

Preheat the oven to 350 degrees Fahrenheit and press the pie crust into a 9-inch pie pan. Keep the pie crust chilled in the refrigerator until you are ready to fill it.

In a large bowl, whisk together the eggs, milk, cream, salt, pepper, and garlic powder.

Add the onions, bacon, and cheese to the bottom of the pie crust, and then pour the egg mixture over the top.

Bake for 35-40 minutes, until the top is browned and the eggs are set. Let the quiche cool for 15-20 minutes before serving.

Nutrition

Uncategorized

Thanksgiving Menu Plan

November 15, 2024 Leave a comment

print the shopping list

Cooking Thanksgiving dinner is no joke! Take all of your stress away with this handpicked menu plan that includes a shopping list!

Reasons You’ll LOVE This Thanksgiving Menu Plan

Time Management: Menu planning lets me create a prep timeline, so I can relax and enjoy the Thanksgiving holiday without the last-minute scramble. It’s a huge relief knowing everything will be ready right on time!

Affordable: Planning ahead means smarter shopping! I can catch seasonal deals, plan portions, and avoid last-minute splurges—saving time, money, and stress for a more enjoyable Thanksgiving.

Something for Everyone: This menu has a little bit of everything! From cozy sides to fresh flavors, there’s something to make everyone at the table happy.

How to Plan a Thanksgiving Day Menu

A pre-planned menu—especially on Thanksgiving, is a must! This menu covers all the favorites, from savory main dishes to classic sides and, of course, dessert. It’s everything your family loves for a memorable Thanksgiving feast!

Entree: The Juiciest Roasted Turkey

Side Dish: Dad’s Famous Mashed Potatoes

Side Dish: Green Beans Almondine

Side Dish: The Best Sweet Potato Casserole

Dessert: Bourbon Pecan Pie

Dessert: Grandma’s Famous Pumpkin Pie

Print the menu plan and shopping list

How Many Does this Feed?

I have included 1 large turkey, 3 side options and 2 desserts. If you make all of them, you should be about to feed at least 12 adults! Stick to the shopping list that I have provided and you don’t even need to figure anything out. It’s so easy!

The Juiciest Roasted Turkey

5 from 6 votes

Look no further! This roasted turkey recipe is the absolute juiciest, fool-proof turkey recipe you will ever need.

View Recipe

Dad’s Famous Mashed Potatoes

5 from 6 votes

My dad’s famous mashed potatoes are always the star of the dinner table! Perfectly creamy, buttery, and they have such amazing flavor. People are always begging him to make the recipe!

View Recipe

Green Beans Almondine

Green Beans Almondine is made with fresh green beans that are sautéed until crisp-tender and then tossed with buttery, toasted almonds. Every bite is filled with nutty richness and a hint of lemon to brighten up the flavors.

View Recipe

The Best Sweet Potato Casserole

5 from 6 votes

The best sweet potato casserole is smooth and creamy, sprinkled with a brown sugar pecan mixture. It’s a sweet and savory side dish that is perfect for the holidays!

View Recipe

Bourbon Pecan Pie

5 from 2 votes

This gooey Bourbon Pecan Pie is a delicious twist on a classic! The alcohol will cook out while baking and you are left with rich flavor and a sweet filling that will leave your mouth watering. You won’t want to make it any other way!

View Recipe

Grandma’s Famous Pumpkin Pie

5 from 5 votes

Grandma’s famous pumpkin pie is smooth, thick, and creamy! A MUST for the holidays and the best when served with a big scoop of whipped cream on top!

View Recipe

click here for the free printable MENU and shopping list

Meal Planning with Leftovers

You might have extras from this Thanksgiving Day menu plan because it’s a lot of food! But leftovers are the best! If you have leftovers, store them properly in an airtight container in your fridge.

More Thanksgiving Recipes

Weekly Meal Plans

Thanksgiving Menu Plan

Side Dishes

Green Beans Almondine

30 mins

Turkey

Turkey Roulade

2 hrs 30 mins

Turkey

The Juiciest Roasted Turkey

4 hrs 20 mins

Uncategorized

Coca-Cola Chicken

November 15, 2024 Leave a comment

This incredibly tasty Coca-Cola chicken recipe can be on the table in 40 minutes. The succulent sauce is a combination of savory soy sauce, Worcestershire, garlic, ketchup, and, of course, Coca-Cola. You’ve never had more flavorful chicken than this!

Reasons You’ll Love This Recipe

Easy to Make: With basic ingredients, one pan, and 40 minutes, you will have this recipe ready and on the table in no time! Serve with my air-fryer roasted broccoli and my creamy scalloped potatoes!

Flavor: The cola does an incredible job of helping infuse the flavors into the chicken. You won’t want to eat chicken any other way after this.

Ingredients Needed to Make Coca-Cola Chicken

You should have most of these ingredients already in your kitchen. If you’re like me, then you might have to get the full-sugar soda because I’m stocked up on my favorite diet soda. Scroll to the bottom of the post for exact measurements.

Chicken Thighs: The perfect protein to absorb the flavor. Chicken breasts can be used instead of thighs, cooking times will vary, just be sure the chicken reaches 165 degrees Fahrenheit.

Salt and Black Pepper: Enhance the flavors in the dish.

Olive Oil: Helps cook the onions and chicken thighs.

Minced Onion: Adds a savory flavor and slight crunch.

Can Coca-Cola: The star of the dish. It helps to tenderize the meat and create a caramelized vanilla flavor to the sauce. You can use Pepsi as well. I just don’t recommend diet soda.

Minced Garlic: Provides a strong savory flavor that cuts through the sweet.

Ketchup: Helps thicken the sauce and adds a sweet and tangy flavor.

Worcestershire Sauce: It gives a kick of flavor you can’t get from anything else but makes an amazing impact.

Soy Sauce: Adds all of the good salty, savory flavor you expect in a chicken sauce.

How to Make Coca-Cola Chicken Thighs

You will love how easy these chicken thighs are to make. Not only are they easy, but they are also so flavorful! Follow my instructions below to get started.

Season Chicken: Pat the chicken thighs dry with a paper towel, then season them with salt and pepper. Heat the oil in a large skillet over medium-high heat.

Sautée: Add the onion to the skillet and cook until the onions are tender, about 3 minutes.

Cook Chicken: Place the chicken thighs in the skillet skin side down. Cook the chicken for 3 minutes, flip the chicken, then cook for another 3 minutes.

Mix Sauce: While the chicken is cooking, mix the Coca-Cola, garlic, ketchup, Worcestershire sauce, and soy sauce in a medium-sized bowl.

Combine: Pour the coke sauce over the chicken and stir to coat each thigh well. Flip the chicken thighs skin side down again and let them cook in the sauce, uncovered, for 5 minutes.

Coat Chicken with Sauce: Flip the chicken once more and cook for another 5-8 minutes. Cook until the internal temperature reaches 165 degrees Fahrenheit. While the chicken cooks, spoon the sauce over it occasionally. Remove the chicken from heat and serve fresh!

Coca-Cola Chicken Tips and Variations

This recipe is great for changing things up to suit your taste. You can also make this in the crock pot. Ideas and instructions are below.

Full Sugar: You can use any brand of cola. I recommend using full-sugar cola rather than diet.

Type of Chicken: Chicken breasts can be used instead of thighs, cooking times will vary, just be sure the chicken reaches 165 degrees Fahrenheit.

Thicken Sauce: If you want a thicker sauce, remove ¼ cup of the sauce and whisk one teaspoon of cornstarch into it. Pour the mixture into the pan with the chicken and stir to incorporate. Cook until it thickens.

Crock Pot Instructions: Season the chicken with salt and pepper, then place it in the bottom of a slow cooker. Mix the onion, coca-cola, garlic, ketchup, Worcestershire sauce, and soy sauce, then pour the sauce over the chicken. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.

How to Store and Reheat Leftover Coca-Cola Chicken

Refrigerator: Store in the fridge in an airtight container for up to 4 days.

Freezer: Freeze in an airtight container for up to 2 months.

Reheat in the Oven: I recommend you reheat leftovers in the oven. Set the oven to 350 degrees Fahrenheit, place the chicken into an oven-safe dish, and cook for 8-10 minutes if refrigerated or 20-25 minutes if frozen.

More Chicken Recipes For You To Try

Chicken recipes get me through my week. I know my kids will eat it, and it will be quick and simple. Exactly what us busy moms need. Here are a few recipes to help make your life easier.

Dinner

Absolutely Perfect Chicken Marinade

10 mins

Dinner

Caramel Chicken

30 mins

Dinner

Monterey Chicken

1 hr 45 mins

Dinner

Chicken Pan Sauce

30 mins

Coca-Cola Chicken Thighs

This incredibly tasty Coca-Cola chicken thigh recipe can be on the table in 40 minutes. The succulent sauce is a combination of savory soy sauce, Worcestershire, garlic, ketchup, and, of course, Coca-Cola. You’ve never had more flavorful chicken thighs than these!

Course Dinner, Main Course

Cuisine American

Keyword coca cola chicken recipe, coca cola chicken thighs, coca-cola chicken, coca-cola chicken thigh recipe

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings people

Calories 298kcal

Author Alyssa Rivers

Ingredients

8 chicken thighs, bone in skin on1 teaspoon salt½ teaspoon pepper1 tablespoon olive oil½ cup minced onion, about ½ medium onion1 (12-ounce) can Coca-Cola1 tablespoon minced garlic, about 3 cloves½ cup ketchup2 tablespoons Worcestershire sauce2 tablespoons soy sauce

Instructions

Pat the chicken thighs dry with a paper towel and season them with salt and pepper. Heat the oil in a large skillet over medium-high heat.

Add the onion to the skillet and cook until the onions are tender, about 3 minutes.

Place the chicken thighs in the skillet skin side down, and cook for 3 minutes. Flip the chicken and cook for another 3 minutes.

While the chicken is cooking, mix the Coca-Cola, garlic, ketchup, Worcestershire sauce, and soy sauce.

Pour the coke sauce over the chicken and stir to coat each thigh well. Flip the chicken thighs skin side down and let them cook in the sauce, uncovered for 5 minutes.

Flip the chicken once again and cook for another 5-8 minutes or until it reaches an internal temperature of 165 degrees Fahrenheit. While the chicken cooks, spoon the sauce over it occasionally.

Remove the chicken from heat and serve fresh!

Notes

Chicken breasts can be used instead of thighs; cooking times will vary; just be sure the chicken reaches 165 degrees Fahrenheit.

Crockpot cooking: season the chicken with salt and pepper and place it in the bottom of a slow cooker. Mix the onion, coca-cola, garlic, ketchup, Worcestershire sauce, and soy sauce. Pour the sauce over the chicken. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.

To thicken the sauce, remove ¼ cup of the sauce and whisk two teaspoons of cornstarch into it. Pour the mixture into the pan with the chicken and stir to incorporate. Cook until it thickens.

Nutrition

Uncategorized

Green Beans Almondine

November 14, 2024 Leave a comment

Reasons You’ll Love This Recipe

Bright, Fresh Flavor: The green beans are perfectly crisp and tender, and the buttery, nutty flavor is incredible.

Simple Ingredients: This recipe only requires four ingredients, plus water and salt! It feels fancy without the fuss!

Versatile Side Dish: Pair Green Beans Almondine with a variety of main courses, from roasted chicken to steak, fish, and more.

Ingredients You’ll Need

Green beans are such a simple, everyday vegetable, but when you add buttery toasted almonds, they transform into something truly special. I could honestly eat them straight from the pan! For exact measurements, scroll to the bottom of the post.

Sliced Almonds: Adds a crunchy texture and nutty flavor that pairs perfectly with the green beans.

Unsalted Butter: Helps toast the almonds and adds richness to the dish.

Lemon Juice: Freshly squeezed lemon juice adds brightness.

Green Beans: You’ll need 2 pounds, washed and trimmed.

Water: This ensures the green beans cook to the perfect tenderness and retain their vibrant color.

Salt: Just a pinch to bring all the flavors together.

Easy Green Beans Almondine Recipe

With just a few simple steps, you’ll have an elegant side ready in no time! It’s a fabulous option for both busy weeknights and special occasions. Plus, it’s so tasty that your family and friends will be begging for seconds!

Toast the Almonds: Toast the almonds in a large skillet and cook over medium-low heat for about 6 minutes. Stir often to prevent them from burning.

Melt the Butter: Once the almonds are lightly golden, add the butter and cook for about three more minutes, until the mixture has a nutty aroma and the butter is just starting to brown.

Add Lemon Juice: Transfer the almond mixture to a small bowl, then stir in the lemon juice. Set aside.

Sauté Green Beans: Add the green beans, water, and salt to the skillet. Cover and cook over medium heat, stirring occasionally for about 6-8 minutes, until the beans are nearly tender.

Cook Uncovered: Remove the lid and continue to cook for about 3 minutes until the liquid has evaporated.

Toss: Remove the beans from the heat and toss them with the almond mixture until they are fully combined. Taste and season with additional salt if desired. Serve immediately.

My Top Green Bean Almondine Tips

These beans are the perfect side dish to serve alongside any meal—from holiday spreads to weeknight dinners! Here are some simple tips so you can make this recipe exactly how you want, and it will turn out wonderful!

Cook in Boiling Water: Instead of cooking the green beans in a skillet, as instructed in steps 4-5, you may cook them by submerging them in boiling water for 4-5 minutes or until tender.

Cut the Green Beans: You can cut the green beans into smaller pieces to make them easier to serve. Be sure to reduce the cooking time to 3-5 minutes instead of the 6-8 minutes called for in the recipe card.

Lemon Zest: Grate some fresh lemon zest over the beans as they cook in the skillet for additional lemon flavor.

Use Fresh Green Beans: I don’t recommend using canned or frozen green beans for this recipe, as they will become watery and mushy.

Storage and Make Ahead Instructions

Refrigerate: Store green beans almondine in an airtight container in the fridge for up to 5 days.

To Reheat: Reheat in the microwave in 20-30 second increments.

Make Ahead: These green beans are best served hot and fresh, but, you can take a few steps to prepare them ahead of time.

Blanche the green beans by submerging them in boiling water for 3-4 minutes, then transfer them immediately to a large bowl of ice water; use lots of ice to stop the cooking process!

Store the cooled, cooked beans in the fridge for up to 2 days.

To finish the green beans, follow the recipe card except for steps 4-5. Instead of following those steps, cook the beans in the skillet with 1-2 tablespoons of water until they are heated through before resuming with step 6.

More Easy Side Dishes

A good side dish is the perfect way to complete any dinner. I have a wide variety of favorite side dishes that you’re sure to enjoy! Here are a few that always get rave reviews!

Side Dishes

Roasted Brown Butter Honey Garlic Carrots

25 mins

Side Dishes

Corn Pudding

1 hr

Potato

Million Dollar Mashed Potatoes

8 hrs 55 mins

Bread

Cream Cheese Biscuits

30 mins

Green Beans Almondine

Course Side Dish

Cuisine French, French American

Keyword Green Beans Almondine, Green Beans Amandine, Green Beans with lemon and almonds

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings people

Calories 108kcal

Author Alyssa Rivers

Ingredients

⅓ cup sliced almonds3 tablespoons unsalted butter2 tablespoons lemon juice, freshly squeezed2 pounds green beans, washed and trimmed½ cup water¼ teaspoon salt

Instructions

Toast the almonds in a large skillet over medium-low heat for about 6 minutes. Stir often to prevent them from burning.

Once the almonds are lightly golden, add the butter and cook for about 3 more minutes, until the mixture has a nutty aroma and the butter is just starting to brown.

Transfer the almond mixture to a small bowl and stir in the lemon juice. Set aside.

Add the green beans, water, and salt to the skillet. Cover and cook over medium heat, stirring occasionally for about 6-8 minutes, until the beans are nearly tender.

Remove the lid and continue to cook for about 3 minutes until the liquid has evaporated.

Remove the beans from the heat and toss them with the almond mixture until fully combined. Taste and season with additional salt if desired. Serve immediately.

Nutrition

Uncategorized

Miso Chicken

November 13, 2024 Leave a comment

Miso chicken is super delicious and perfect for fans of bold Asian flavor. The skin crisps up, the meat stays juicy and tender, and the glaze caramelizes, creating a savory sauce perfect for drizzling over rice.

Reasons You’ll Love This Recipe

Flavor: Whether you’re a fan of Asian food or just looking for a flavorful dinner, miso chicken will become a favorite in your kitchen.

Quick and Easy: Simple ingredients and minimal prep make this a weeknight-friendly meal with big flavor.

Versatile: This tasty chicken pairs well with a variety of sides like stir fry vegetables, rice, or noodles. I like to make my mango sticky rice for dessert.

Ingredients for Making Miso Chicken

Just seven ingredients is all you need to make this miso chicken recipe! They come together quickly and easily to make a tasty and savory dish. Check out the recipe card at the bottom of the post for all of the exact measurements.

Chicken Thighs: Bone-in, skin-on chicken thighs are the star of the show, providing juicy, tender meat and crispy skin.

White Miso Paste: The key to creating that deep umami flavor, lending a rich, savory flavor to the sauce.

Rice Vinegar: Brightens up the flavor of the sauce with a touch of acidity.

Honey: Gives the sauce a sweet taste and helps make the miso glaze.

Garlic: Garlic paste or freshly grated garlic infuses the sauce with aromatic warmth and depth.

Soy Sauce: Adds a salty, savory layer of flavor that deepens the overall taste of the marinade.

Ginger: Fresh ginger paste or grated ginger brings a zesty, slightly peppery kick. It also adds warmth and a touch of spice to the sauce.

How to Make Miso Chicken Thighs

This miso chicken recipe is simple. You will be so happy with the results. You’ll get mouthwatering chicken with the best crispy skin and a savory glaze. Here’s how to make it:

Prep: Preheat an oven to 400 degrees Fahrenheit, then spray a 9x13x2 inch baking dish with cooking spray. Wipe the chicken thighs dry with a paper towel.

Make the Marinade: In a large bowl, whisk together the miso paste, rice vinegar, honey, garlic, soy sauce, and ginger.

Marinate: Add the chicken thighs to the bowl and then rub each thigh to coat evenly with the miso marinade. Then, let the chicken marinate for 10 minutes in the container.

Bake: Take the chicken thighs out of the bowl, then lay them, skin side up, in the baking dish. Brush any remaining miso mixture over the chicken. Then bake for 35-40 minutes or until the internal temperature of the meat reaches 165 degrees Fahrenheit. Remove the chicken from the oven and let it rest for a few minutes before serving.

Helpful Tips and Variations

Here are a few tips and variations that can help you make this dish to suit your tastes. Or, just make it easier! I’m all about trying to help your life be stress-free.

Garnish: If you want, you could garnish miso chicken with green onions, cilantro, lime juice, black and white sesame seeds.

Use a Different Cut of Chicken: You can use either chicken breasts or boneless thighs for this recipe. Just remember that the cooking time will vary depending on which you choose. Just make sure the internal temperature of the chicken reaches 165 degrees Fahrenheit.

Miso Paste: You can use any miso paste, but most people use white, so that’s what I stuck with.

Storing Leftover Miso Chicken

This is a great recipe to make for meal prep. The flavors are even better the next day after they’ve had time to meld. Make some broccoli to heat up, and you’ve got a macro-balanced lunch ready for you all week.

Fridge: Refrigerate for up to 3 days in an airtight container.

Freezer: Freeze for up to 1 month in an airtight container.

Reheat in the Oven: Set the oven to 350 degrees Fahrenheit. Place the chicken in a baking dish, then cover, and bake for 15-20 minutes if refrigerated. If it has been frozen, bake for 30-40 minutes.

Reheat in the Microwave: Cover and heat on high for 3-5 minutes for refrigerated or 10-15 minutes if frozen.

More Asian Chicken Recipes

If you love Asian food, you’ve come to the right place. I have everything from savory to sweet, crispy to saucy! These recipes bring incredible flavor and variety to your dinner table. Here are some popular Asian chicken recipes for you to try.

Dinner

Baked Sweet and Sour Chicken

1 hr 20 mins

Dinner

Coconut Curry Chicken

4 hrs 30 mins

Dinner

Sheet Pan Teriyaki Chicken With Vegetables

40 mins

Slow Cooker

Slow Cooker General Tso’s Chicken

3 hrs 5 mins

Miso Chicken

Course Dinner, Main Course

Cuisine Asian, Asian American

Keyword miso, miso chicken

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings people

Calories 283kcal

Author Alyssa Rivers

Ingredients

8 chicken thighs, bone-in, skin on¼ cup white miso paste2 tablespoons rice vinegar2 tablespoons honey1 tablespoon garlic paste, or grated garlic1 tablespoon soy sauce1 teaspoon ginger paste, or grated ginger

Instructions

Preheat an oven to 400 degrees Fahrenheit, then spray a 9x13x2 inch baking dish with cooking spray. Wipe the chicken thighs dry with a paper towel.

In a large bowl, whisk the miso paste, rice vinegar, honey, garlic, soy sauce, and ginger together.

Add the chicken thighs to the bowl and rub each thigh to coat evenly with the miso mixture. Let the chicken marinate for 10 minutes in the container.

Take the chicken thighs out of the bowl and lay them in the baking dish, skin side up.

Brush any remaining miso mixture over the chicken and bake for 35-40 minutes until the chickens internal temperartue reaches 165 degrees Fahrenheit.

Remove the chicken from the oven and let it rest for a few minutes before serving.

Nutrition

Uncategorized

Turkey Roulade

November 13, 2024 Leave a comment

Make Turkey Roulade your new Thanksgiving tradition! Boneless turkey breast gets flattened and rolled with sausage stuffing inside. The turkey turns out incredibly moist and is infused with your favorite Thanksgiving flavors. It takes far less time than traditional turkey and will make Thanksgiving day easy and delicious!

Reasons You’ll Love This Recipe

Make-Ahead Option: Assemble this turkey roulade the night before and pop it in the oven 2 hours before your guests arrive. This will make Thanksgiving dinner prep much easier!

Thanksgiving Meal Alternative: This turkey roulade takes far less time than a traditional whole turkey, and everyone will LOVE this alternative!

Moist and Flavorful: This all-in-one recipe combines both turkey and stuffing! The turkey stays moist, the outside gets crispy brown, and the stuffing adds classic Thanksgiving flavor!

Ingredients to Make Turkey Roulade

Roulade means “to roll” and the ingredients for this turkey roulade use a flat piece of meat and moist sausage stuffing. My homemade stuffing in this recipe is incredible! You could also try my Grandma’s Sausage Herb Stuffing.

Turkey

Boneless Turkey Breast: You’ll need 1 large turkey breast. Make sure it is boneless and about 5-6 pounds. I prefer skin on!

Unsalted Butter: Unsalted butter allows you to control the salt flavor in the roulade.

Salt and Pepper: To season and enhance the flavor.

Sage, Parsley, and Thyme: Perfect seasonings to flavor the turkey.

Sausage Stuffing

Pork Sausage: Casings removed or buy ground pork sausage!

Unsalted Butter: To help cook and soften the veggies.

Onion, Celery, and Carrot: Minced or diced small for the sausage. The classic combination of vegetables for stuffing.

Thyme, Parsley, Rosemary: Perfect seasonings to flavor the stuffing.

Salt and Pepper: To season and enhance the flavor.

Apple Cider Vinegar: Adds acidity to help brighten and enhance the flavors.

Chicken Broth: Adds moisture to the stuffing.

Stuffing Mix: One box of premade stuffing mix makes this so easy!

Turkey Roulade Recipe

My family went crazy over this turkey roulade and they asked if I could make it every year! It’s incredibly easy to assemble and the presentation is a show stopper, that I just might! Follow my step-by-step instructions to help you along the way.

Prepare the Turkey: Preheat an oven to 350 degrees Fahrenheit and prepare a roasting pan by placing a wire rack inside. Butterfly the turkey breast by laying the breast skin side down on a cutting board. Cut the turkey horizontally stopping about 1 inch before reaching the other end. Do not cut the breast completely in half. Open the breast like a book. Use the flat side of a meat mallet to pound the turkey into a consistent ½-inch thickness.

Mix Butter Rub: In a small bowl, mix the butter, salt, pepper, sage, parsley, and thyme. This is the rub for the outside of the turkey.

Cook Veggies: For the sausage stuffing melt the butter in a large skillet over medium-high heat. Cook the onion, celery, and carrot in the butter until the vegetables are tender, about 4-5 minutes.

Make Stuffing: Add the pork sausage, thyme, parsley, rosemary, salt, and pepper to the skillet. Cook the sausage with the vegetables until the sausage is evenly browned, about 5-8 minutes. Pour the apple cider vinegar and chicken stock into the skillet and stir to combine. Reduce the heat to low, add in the stuffing mix, and stir until the stuffing has absorbed all the liquid.

Assemble the Turkey Roulade

Spread the Stuffing on Turkey: Return to the prepared turkey breast, and spread the stuffing onto the breast in an even layer.

Roll, Add Butter Rub, and Tie: Roll the turkey breast up around the stuffing, the skin of the breast should be on the outside of the turkey roulade. Tie the roulade with kitchen twine tightly, about 2 inches apart, down the turkey to secure it. Rub the outside of the roulade with the butter rub mixture. Place the log onto the wire rack inside the roasting pan.

Bake: Bake the roulade for 60-90 minutes until the internal temperature of a meat thermometer reads 160 degrees Fahrenheit when inserted into the thickest part of the roulade. Baking time will depend on how big the turkey is. Be careful not to over bake the roulade. Remove it from the oven and let it cool for at least 5 minutes. Remove the kitchen twine and slice the roulade into 1 ½-2 inch slices to serve.

Turkey Roulade Tips

Don’t let this turkey roulade recipe intimidate you! Follow my step-by-step instructions and these tips to help you along the way.

Turkey Breast Tips: You can use skinless turkey breast, the skin adds a nice finish and flavor to the roulade but isn’t necessary. The boneless turkey breast I found is often called a sweetheart turkey, ask your local deli about getting a sweetheart turkey if you can’t find boneless turkey breasts.

Make Ahead: You can prepare the roulade up to 24 hours in advance and store it in the fridge until you are ready to bake it.

Stuffing: If you have a stuffing recipe that you prefer to use in this roulade, feel free to do so! As long as it’s not too chunky because you want to be able to spread it evenly and roll the roulade tightly around the stuffing.

Foil: If the turkey is getting too dark but still not at the right temperature, cover it with aluminum foil. I check the temperature at 60 minutes then followed by every 10-20 minutes after that.

Make Gravy: If your roulade produces enough juice drippings from baking you can make my easy turkey gravy with it!

Storing Leftover Roulade

Follow my tips below for storing and reheating leftovers…if you’re lucky enough to have any!

In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.

To Reheat: Reheat portions in the microwave until warmed through.

In the Freezer: To store leftover turkey roulade in the freezer, make sure it’s completely cooled first. Place it in an airtight container and keep it frozen for up to 2 months. Thaw in the fridge overnight.

Perfectly Tasty Side Dishes

Because this turkey roulade already has stuffing inside, keep the sides simple! Here are some delicious ideas for you to make to complete this meal.

Side Dishes

Boursin Mashed Potatoes

25 mins

Side Dishes

Roasted Honey Cinnamon Butter Sweet Potatoes

45 mins

Side Dishes

Cranberry Cheesecake Fluff

4 hrs 10 mins

Side Dishes

Perfect Sautéed Brussel Sprouts with Bacon

30 mins

Turkey Roulade

Course Dinner, Main Course

Cuisine American, Holiday, Thanksgiving

Keyword roulade, thanksgiving, turkey, turkey roulade recipe

Prep Time 30 minutes

Cook Time 2 hours

Total Time 2 hours 30 minutes

Servings people

Calories 325kcal

Author Alyssa Rivers

Equipment

1 roasting pan and rack insert

Ingredients

Turkey

1 boneless turkey breast, skin on, 5-6 pounds6 tablespoons unsalted butter, softened1 teaspoon salt½ teaspoon pepper½ teaspoon sage½ teaspoon parsley½ teaspoon thyme

Sausage stuffing

½ pound pork sausage, casings removed3 tablespoons unsalted butter½ cup minced yellow onion, about ½ medium onion½ cup minced celery, about 1 ½ ribs½ cup minced carrot, about 1 medium carrot1 teaspoon thyme1 teaspoon parsley1 teaspoon rosemary½ teaspoon salt½ teaspoon pepper2 tablespoons apple cider vinegar1 ¾ cup chicken broth1 (6-ounce) box stuffing mix

Instructions

Preheat an oven to 350 degrees Fahrenheit and prepare a roasting pan by placing a wire rack inside.

Butterfly the turkey breast by laying the breast skin side down on a cutting board. Cut the turkey horizontally stopping about 1 inch before reaching the other end. Do not cut the breast completely in half. Open the breast like a book. Use the flat side of a meat mallet to pound the turkey into a consistent ½-inch thickness.

In a small bowl, mix the butter, salt, pepper, sage, parsley, and thyme. This is the rub for the outside of the turkey.

For the sausage stuffing melt the butter in a large skillet over medium-high heat. Cook the onion, celery, and carrot in the butter until the vegetables are tender, about 4-5 minutes.

Add the pork sausage, thyme, parsley, rosemary, salt, and pepper to the skillet. Cook the sausage with the vegetables until the sausage is evenly browned, about 5-8 minutes.

Pour the apple cider vinegar and chicken stock into the skillet and stir to combine. Reduce the heat to low, add in the stuffing mix, and stir until the stuffing has absorbed all the liquid.

Return to the prepared turkey breast, and spread the stuffing onto the breast in an even layer.

Roll the Turkey breast up around the stuffing, the skin of the breast should be on the outside of the turkey roulade.

Tie the roulade with kitchen twine tightly, about 2 inches apart, down the turkey to secure it.

Rub the outside of the roulade with the butter rub mixture. Place the log onto the wire rack inside the roasting pan.

Bake the roulade for 60-90 minutes until the internal temperature of a meat thermometer reads 160 degrees Fahrenheit when inserted into the thickest part of the roulade. Remove it from the oven and let it cool for at least 5 minutes. Remove the kitchen twine and slice the roulade into 1 ½-2 inch slices to serve. Baking time will depend on how big the turkey is. Be careful not to overbake the roulade.

When the roulade has temped out remove it from the oven and let it cool for at least 5 minutes. Remove the kitchen twine and slice the roulade into 1 ½-2 inch slices to serve.

Notes

You can use skinless turkey breast, the skin adds a nice finish and flavor to the roulade but isn’t necessary.

If the turkey is getting too dark but still not at the right temperature, cover it with foil. I check the temperature at 60 minutes and then every 10-20 minutes after that.

The boneless turkey breast I found is often called a sweetheart turkey, ask your local deli about getting a sweetheart turkey if you can’t find boneless turkey breasts.

Nutrition

Uncategorized

How to Make Whipped Honey

November 12, 2024 Leave a comment

Whipped honey is easy to make but adds a unique and special aspect to something simple. It’s soft, sweet, and just tastes better! I love having this on hand to make my kids sandwiches for school.

Reasons You’ll Love This Recipe

Easy to Make: You only need honey and a stand mixer to make this simple yet delicious recipe.

Special: I always loved it when my mom would get the whipped honey from the store. It made my PB and honey sandwiches that she made me have the best creamy consistency. Now, you can make your own!

Versatile: You can use this whipped honey on so many things. From a regular peanut butter and honey sandwich to biscuits or on your next charcuterie board. The options are endless.

Ingredients

You’ll only need one thing to make this delicious recipe, and I’m sure you already have it on hand. You can use any kind of honey you have. Scroll to the bottom of the post for the exact measurements found in the recipe card.

Honey

How to Make Whipped Honey

This creamed honey is so simple. Just pour your honey into a stand mixer and turn it on. Let it do its magic, and your honey will be ready!

Whip: Add the honey to the bowl of a stand mixer fitted with a whisk attachment. Whip at medium-high speed for 5-10 minutes until it is very pale and aerated.

Whipped Honey Tips and Variations

Type: You can use any kind of honey, but the best kind is raw honey that is lighter-colored and has crystalized at least a little bit.

Whipped Whipping honey, especially if it has some crystals, will break up those sugar crystals and incorporate air into it, making it a soft, spreadable consistency. It’s thicker than regular but still liquid.

Amount: You can whip any amount, so if you want to make a big batch, go right ahead! You may want to increase the whipping time to 20 minutes to make sure it’s all well-whipped and aerated.

Warm: If your honey is very crystallized, warm it for 10-20 seconds in the microwave or a water bath before whipping it. This will help loosen some of those crystals before they fully break down as it whips.

Try It On: You can drizzle it over pancakes, toast, granola, fry bread, yogurt parfait, rolls, oatmeal, or even teas or lattes.

Flavorings: You could add different things to change the flavor, like cinnamon, lavender, vanilla bean, ginger, or chili flakes for hot honey.

How to Properly Store Whipped Honey

Shelf: The shelf life for honey, including whipped, is indefinite unless it becomes contaminated. But with this whipped honey, I found it best to use it within the first couple of weeks after whipping. The honey slowly loses aeration and separates with the aerated honey at the top and the regular liquid at the bottom. If this does happen and you’d like it to stay whipped, go ahead and re-whip it!

Room Temperature: Store in an airtight container at room temperature for the most spreadable consistency.

Ways to Use Whipped Honey

Bread

Fry Bread

1 hr 30 mins

Cornbread Cookies (Crumbl Copycat)

40 mins

Bread

Cream Cheese Biscuits

30 mins

Bread

Homemade Cornbread

35 mins

Whipped Honey

Whipped honey is easy to make but adds a unique and special aspect to something simple. Its soft, sweet, and just tastes better!

Course pantry staple

Cuisine American

Keyword creamed honey, homemade whipped honey, how to make creamed honey, how to make whipped honey, how to whip honey, whipped honey, whipped honey recipe

Prep Time 10 minutes

Total Time 10 minutes

Servings Servings

Calories 64kcal

Author Alyssa Rivers

Equipment

Stand Mixer

Whisk Attachment

Ingredients

1 cup honey

Instructions

Add the honey to the bowl of a stand mixer fitted with a whisk attachment. Whip at medium-high speed for 5-10 minutes until the honey is very pale and aerated.

Nutrition

Uncategorized

Browned Butter Sheet Cake

November 11, 2024 Leave a comment

Browned Butter Sheet Cake is the perfect blend of moist, sweet, and irresistibly nutty. With the rich, caramel-like flavor of browned butter baked into every bite, this cake is a treat for anyone who loves a touch of warmth in their desserts.

Reasons You’ll Love This Recipe

Incredible Flavor: The browned butter adds a nutty, caramelized richness that elevates this cake above your usual vanilla or butter cake. Every bite has a deep, toasty flavor that’s perfect for fall or winter.

Moist and Tender: This cake is perfectly moist, with a soft, tender crumb that stays delicious for days.

Ideal Cake-to-Frosting Ratio: Since it’s a sheet cake, it has a thinner layer of frosting—just enough to add sweetness without overpowering the cake’s flavors.

Perfect for Any Occasion: This cake is versatile—ideal for birthdays, potlucks, holidays, or just because you’re craving something sweet and comforting.

Ingredients Needed

Each ingredient in this Browned Butter Sheet Cake recipe works together to create a balanced, moist, and flavorful dessert that’s as simple as it is satisfying. You can find all of the exact measurements in the recipe card below.

Cake

Unsalted Butter: Browning the butter deepens the flavor to make this cake special.

Water: Adding water to the browned butter will bring back some of the moisture that evaporates during the browning process.

All-purpose Flour: Gives the cake structure and a light, tender crumb.

Granulated Sugar: Sweetens the cake perfectly.

Eggs: Provide structure and stability, helping the cake rise and hold together while also adding moisture for a soft, rich texture.

Sour Cream: Provides moisture and richness for the perfect texture.

Vanilla Extract: Adds a warm, subtle flavor that complements the nuttiness of the browned butter.

Baking Powder: Helps the cake rise and ensures the crumb is fluffy and not dense.

Salt: Enhances the flavor.

Frosting

Unsalted Butter: Creates a smooth, creamy texture, making the frosting spreadable and rich without being too stiff or runny.

Powdered Sugar: Sweetens the frosting while giving it a spreadable consistency without any grittiness.

Vanilla Extract: For extra flavor.

Milk: Provides the perfect consistency for spreading.

How to Make a Browned Butter Sheet Cake

I know it looks like a lot of steps, but they are straightforward. Follow the instructions, and you’ll have a fantastic dessert that will definitely be a family favorite!

Making The Brown Butter Cake

Brown the Butter: Preheat the oven to 350 degrees Fahrenheit. Spray a 13x18x1 baking sheet with baking spray with flour, or use regular pan spray and dust generously with flour. Tap out the excess flour. Add the butter to a small saucepan and melt it over medium heat until the butter browns. About 8-10 minutes. Watch for the butter to turn foamy and become very fragrant. It takes a while for it to start browning, but once it starts, it browns quickly, so don’t leave it unattended.

Add Water: Once the butter is browned, carefully add the water to the butter in the pan and bring it to a boil.

Whisk Flour and Sugar: While that comes to a boil, add the flour and sugar to a large bowl and whisk to combine.

Mix Ingredients: Add the eggs, sour cream, vanilla, baking powder, and salt and mix with a hand mixer on low speed.

Combine: Once the butter mixture is boiling, remove it from the heat and slowly mix it into the flour mixture. Scrape down the sides and bottom of the bowl to ensure everything is fully incorporated.

Bake: Pour the cake batter into the prepared pan and spread it evenly. Bake for 25-27 minutes, until a toothpick comes out clean from the center and the top of the cake springs back when lightly pressed on with your fingers. Let the cake cool completely.

Making the Frosting

Brown Butter: When the cake is fully cooled, prepare the frosting by adding the butter to a medium saucepan and melting it over medium heat for about 6 minutes to brown the butter. The butter should be foaming and smell nutty.

Mix in Other Ingredients: Turn off the heat and add powdered sugar, vanilla, and milk. Mix until smooth. You can do this by hand or with a hand mixer. The frosting should be thick enough to slightly hold its shape, but not stiff. If needed, mix in extra milk a tablespoon at a time.

Spread the Frosting: Add the frosting to the top of the cooled cake and spread it evenly across. The frosting sets up quickly once it is finished, so you want to move quickly with this step. Let the frosting finish setting up before slicing into pieces and serving.

Tips For the Best Browned Butter Sheet Cake

By following these tips, your sheet cake will come out perfect every time! You want a smooth, moist texture and that rich, nutty flavor that makes it so irresistible!

Be Patient: Brown the butter carefully! It takes a while to brown butter, but once it starts browning, it goes very quickly.

Slowly add the Water: Pour the water into the butter carefully. The water will make the butter bubble and spit, so go slow and don’t get burned!

Frosting the Cake: Pour the frosting on the cake immediately! The frosting sets up very quickly. If you delay putting it on even just a minute or two after the powdered sugar is all mixed in, it will start to set up. It will be too dry when you spread it on the cake!

Pan Spray: I used a pan spray with flour called Baker’s Joy, and I swear by this stuff for preventing baked goods from sticking to the pan. If you don’t have a pan spray with flour, spray the pan very well with regular pan spray. Then, add a large handful of flour and tilt the pan, tapping it until the surface and inside edges are coated. Tap out the excess flour before adding your cake batter to the pan.

How to Store Leftover Texas Sheet Cake

Storing: Cover this browned butter sheet cake tightly with foil or plastic wrap. Leftovers will keep for up to 5 days at room temperature.

Freezing: I would avoid freezing this cake because it is a sheet cake, and it can become harder to get slices out of the pan once it has been frozen and thawed.

Make Ahead: You can prepare the cake up to 24 hours before preparing the frosting.

More Delicious Cake Recipes

Make any occasion more sweet with one of our tried and true cake recipes! We have various cakes, from strawberry cake to ricotta cake. They’re all moist, tender and have incredible flavor that will have you coming back for more. Which one are you going to try first?

Desserts

Butter Pecan Cake

1 hr 25 mins

Desserts

Better than ANYTHING Cake

45 mins

Desserts

White Texas Sheet Cake

40 mins

Cake

Gooey Butter Cake

1 hr

Browned Butter Sheet Cake

Course Cake, Dessert

Cuisine American

Keyword browned butter cake, browned butter dessert, browned butter sheet cake, browned butter texas sheet cake

Prep Time 30 minutes

Cook Time 27 minutes

Total Time 57 minutes

Servings servings

Calories 332kcal

Author Alyssa Rivers

Ingredients

Cake

1 cup unsalted butter1 cup water2 cups all-purpose flour2 cups granulated sugar2 large eggs½ cup sour cream1 tablespoon vanilla extract1 teaspoon baking powder1 teaspoon salt

Frosting

6 tablespoons unsalted butter6 cups powdered sugar1 teaspoon vanilla extract8 tablespoons milk, more as needed

Instructions

Cake

Preheat the oven to 350 degrees Fahrenheit. Spray a 13x18x1 baking sheet with baking spray with flour in it, or use regular pan spray and dust generously with flour. Tap out the excess flour.

Add the butter to a small saucepan and melt it over medium heat until the butter browns, about 8-10 minutes. Watch for the butter to turn foamy and become very fragrant. It takes a while for it to start browning, but once it starts, it browns quickly, so don’t leave it unattended.

Once the butter is browned, carefully add the water to the butter in the pan and bring it to a boil.

While it comes to a boil, add the flour and sugar to a large bowl and whisk to combine.

Add the eggs, sour cream, vanilla, baking powder, and salt and mix with a hand mixer on low speed.

Once the butter mixture is boiling, remove it from the heat and slowly mix it into the flour mixture. Scrape down the sides and bottom of the bowl to ensure everything is fully incorporated.

Pour the cake batter into the prepared pan and spread it out evenly. Bake for 25-27 minutes, until a toothpick comes out clean from the center and the top of the cake springs back when lightly pressed on with your fingers.

Let the cake cool completely.

Frosting

When the cake is fully cooled, prepare the frosting by adding the butter to a medium saucepan and melting it over medium heat for about 6 minutes to brown the butter until the butter is foaming and smells nutty.

Turn off the heat and add in the powdered sugar, vanilla, and milk. Mix until smooth. You can do this by hand, or you can use a hand mixer. The frosting should be thick enough to slightly hold its shape, but not stiff. If needed, mix in extra milk a tablespoon at a time.

Add the frosting to the top of the cooled cake and spread it evenly across. The frosting sets up quickly once it is finished, so you want to move quickly with this step.

Let the frosting finish setting up before slicing into pieces and serving.

Nutrition

Uncategorized

1 2 3 … 112 »