Stovetop Archives - Family Dinners

How To Make Perfect Cast Iron Skillet Burgers

Andrea + Stef — Fri, 10 Mar 2023 19:14:35 +0000

If you have been craving a juicy and flavorful hamburger, then these easy, homemade cast iron skillet burgers are perfect for you! Even though you might think a grill or an open flame is the perfect way to cook a burger, this cast iron skillet recipe actually produces the best burgers you have ever tasted. They are perfectly seasoned, tender, juicy and done in only 15 minutes. With our scrumptious special sauce made from scratch and all your favorite burger toppings these cast iron skillet cheeseburgers are simply out of this world good!

Why You’ll Love This

Notable: Amazingly juicy and tender burgers made from scratch that cook up in a hot skillet in only 15 minutes. These tasty burgers are the absolute best!
Main Ingredients: cooking oil, ground beef, spices, hamburger buns, slices of cheese, tomatoes, lettuce, onion, pickles, special sauce (mayonnaise, mustard, dill pickles, pickle juice, sugar, white wine vinegar, paprika, garlic powder, onion powder)or other condiments of choice
Cooking Method: stovetop
Cooking Time: 5 minutes prep time, 10 minutes cooking time
Pairs well with: French fries, potato wedges, crunchy salad, pasta salad, potato salad
Special Equipment Needed: large bowl, cast-iron skillet, cooking spatula, meat thermometer, small mixing bowl, cooking spoon or whisk

Ingredients

You may have all of these simple ingredients for this cast iron burgers in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this homemade burgers recipe you might want to read the possible variations before deciding on your ingredients.

Cast Iron Skillet Burgers Ingredients

1 tablespoon neutral cooking oil
1 lb ground beef (85%lean/15%fat)

Hamburger Seasoning Ingredients

1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon paprika

Special Sauce Ingredients

¾ cup mayonnaise
1 tablespoon yellow mustard
2 tablespoon dill pickles (finely chopped)
2 teaspoon pickle juice
2 teaspoon sugar
½ teaspoon white wine vinegar
½ teaspoon paprika
¼ teaspoon garlic powder
½ teaspoon onion powder

Optional Toppings

4 brioche burger buns (toasted)
4 cheese slices
tomato slices
lettuce
onion slices
pickle slices
special sauce or other condiments of choice

Variations and Substitutions

Oil: You can use vegetable oil, avocado oil or grapeseed oil to fry up your delicious burgers. As a matter of fact you can even use olive oil for searing in a pinch.

Meat: We recommend using ground chuck for this easy recipe. Additionally, you can substitute other ground meat, such as ground turkey or chicken for the ground beef.

Cheese: Feel free to use any cheese you like, such as cheddar cheese or American Cheese, for example. Moreover, Swiss cheese or Pepper Jack cheese would be other great options.

Hamburger Buns: Substitute brioche buns with sesame seed, potato, pretzel, or ciabatta buns, for example. Additionally you can skip the buns altogether, and sandwich your burgers and toppings between lettuce leaves for a more keto friendly meal.

How To Make Gluten Free

Use a gluten free burger bun for this good burger in order to make this meal gluten free. The hamburger patties are already naturally gluten free.

WHAT TO MAKE NEXT: If you love these perfect burgers, try them with a side of Cheesy Hasselback Potatoes. You’ll love them because they are full of thin, tender potato slices roasted to a golden crisp and stuffed with melty cheddar cheese.

Recommended Tools

Links to our favorite tools are affiliate links. If you purchase something through the link we may get a tiny portion of the sale.

Cast Iron Pan — When cooking a burger patty on the stovetop, using a cast-iron skillet is the best way to get a juicy and perfect burger. However, you can also use any other frying pan or even a non-stick pan in a pinch.

Optional Alternative Ways To Cook A Burger:

Air Fryer – This recipe requires an air fryer. We have both this Cosori air fryer, which is wonderful, and this Cuisinart Air Fryer, which we also love. The Cuisinart also has convection oven and toaster oven capacity. You can buy an air fryer with a basket with high sides that food goes into or a tray type of machine. The trays are shallow but are usually longer and can accomodate more food in a single layer.

Grill — An indoor or outdoor grill is needed for this recipe. We love our indoor Zojirushi grill for cooking inside.

Instructions

This section shows how to cook cast iron burgers on the stovetop, with step-by-step photos and details about the technique. For printable detailed instructions and nutritional information see the recipe card below.

Step 1: Firstly, combine 1 pound of ground hamburger and hamburger seasoning in a large bowl. Then, gently mix together with your hands.

Step 2: Afterwards, divide the meat mixture into 4 equal parts. You can use a kitchen scale to divide the beef mixture perfectly equal.

Step 3: Then roll each piece into a ball and flatten with your hands into a patty. As patties will shrink in size when they cook, make them a bit bigger than the buns. Afterwards, heat a cast iron skillet over medium-high heat. When the skillet is hot, add a little oil to the pan. Then use a spatula to spread the oil evenly around the surface area of the pan.

Step 4: Add each hamburger patty to the preheated skillet. In case your pan is not large enough cook them in batches. Cook over medium heat for 4 minutes on the first side, until the underside of the hamburger is beginning to become a nice golden brown.

Step 5: Afterwards, flip the hamburger patties and place a slice of cheese in the center of each patty. Cheese will melt as the burger cooks. Cook for about 3-4 minutes more on the second side, until the patty has a nice sear on the bottom.

Step 6: When the cheese is melted and the hamburger patty is cooked to desired doneness, remove from the hot pan.

Step 7: For the special sauce, combine mayonnaise, yellow mustard, chopped pickles, pickle juice, white wine vinegar, paprika, garlic powder and onion powder in a small bowl. Then stir until well combined. Afterwards add the desired amount of sauce to the bottom bun.

Step 8: Then place the perfect cooked hamburgers on the toasted buns.

Step 9: Add sliced tomatoes, sliced onions, sliced pickles, lettuce and all your other favorite toppings. Try some bacon or sautéd mushrooms as well.

Step 10: Finally serve these amazing burgers with your favorite side dish and enjoy!

WHAT TO MAKE NEXT: If you love this easy to make burger recipe then you’ll love our Easy Baked Cheesy Meatball Sub Sandwich. This meatball sub recipe combines crispy French bread with juicy meatballs and melty mozzarella and parmesan cheese.

Make Ahead

You can prepare the burger patties up to 12 hours ahead of time. You can stack them with parchment paper pieces between each patty for easier storage. Make sure to store them in the refrigerator until ready to cook. Additionally you can freeze them until ready to use.

Other Cooking Methods For Burgers

Besides cooking burgers on a traditional grill, the air fryer is another great way to make delicious burgers. Air Fried Burgers come out tender and juicy with just the right amount of crispy bits on the outside.

Stef says….

For a fun twist on a traditional burger, try my delicious Big Mac Salad. It has all of the flavors of a Big Mac but uses simple ingredients that are healthy and even suitable for a low carb diet.

Recipe Tips

Follow these tips to make the best cast iron skillet burgers.

Tip: Use ground chuck with either 80/20 or 85/15 mixing ratio for your hamburger patties.
Tip: Do not overcook your meat. Otherwise it will turn out very dry.
Tip: Only assemble the burgers when you are ready to eat them, therefore avoiding soggy hamburger buns.

Serving Suggestions

We love to eat cast iron skillet burgers all by themselves. But sometimes you need to serve it as a meal. Try one of these delicious recipes:

Potatoes: Serve juicy burgers with crispy Fries, Potato Wedges, Tater Tots, Hassleback Potatoes, Baked Sweet Potatoes or classic Baked Potatoes.

Salad: Pair homemade cheeseburgers with a fresh salad. A green salad like our Easy Italian Salad or Tortellini Pasta Salad. Or even a Greek Salad with olives, cucumbers and feta or an Artichoke Rice Salad.

Other Sides: Yummy burgers would also taste great with Air Fryer Pasta Chips, or Air Fryer Zucchini Fries.

More Hot Sandwich Recipes

Warm sandwiches make great lunches, dinners or party snacks. If you like burgers, you will also love our other scrumptious slider and sandwich recipes:

Andrea says….

I love adding some crispy bacon to this delicious burger recipe. My favorite way to cook bacon is this easy recipe for Oven Baked Bacon. It comes out perfectly cooked every time without any of the greasy splatter.

How To Store

Refrigerate: Store leftover burger patties in an airtight container, ziploc bag or tightly wrapped in aluminum foil or plastic wrap in the fridge for 1-2 days. We do, however, not recommend storing assembled burger leftovers, because the toppings will loose their texture and the burger buns will get soggy.

Freeze: We recommend freezing uncooked burger patties in a freezer-safe container for up to 3 months. For easy removal, place a small sheet of parchment paper between each patty before freezing.

Defrosting: Thaw frozen burger patties in the refrigerator for a couple of hours or overnight. Alternatively you can cook them from frozen as well.

How To Reheat

Reheat cooked burger patties in the microwave or in the air fryer.

Common Questions

What is the best meat to use for hamburger patties?

For the best, beefy, and juicy burgers we recommend using ground chuck. Ground chuck usually provides the perfect lean meat/fat ratio at about 80-85 % lean meat and 15-20 % fat. The higher fat content is necessary to keep your burger flavorful and juicy. Even though, lean ground beef might sound like a better and healthier choice on paper, it unfortunately makes dry burgers that are no fun to eat.

Is it better to use fresh or frozen hamburger patties?

There is actually not a big difference in quality or taste between frozen and fresh hamburger patties. While fresh hamburger patties do provide a slightly richer taste, they have a very short shelf life. Fresh patties are the better choice if you want to follow a specific hamburger patty recipe and if you are planning on cooking them within a day or two. Frozen hamburger patties, on the other hand, are a lot more convenient and still provide great taste. You can safely store them in the freezer for up to 6 months without losing any flavor. Moreover, frozen patties cook up quick and easy without defrosting, which makes them a great choice for a last minute meal.

What internal temperature should my burger have when it’s done?

The internal temperature of a great burger depends on the degree of doneness you prefer. According to the FDA a well done burger should be between 160 and 165 degrees. In case you prefer your burger medium-well it should have an internal temperature of 150-155 ºF. Medium-rare burgers should be between 130 and 135 degrees.

What are tasty hamburger toppings?

Cast iron skillet cheeseburgers are a great meal, because they are super easy to personalize. Popular burger toppings include cheese, bacon, lettuce, tomato, pickles, caramelized onions, hamburger sauce, ketchup, mustard or mayonnaise.

How To Make Perfect Cast Iron Skillet Burgers

There is no need to heat up a grill for these juicy and delicious cast iron skillet burgers. They cook to perfection on the stovetop in only 15 minutes and can be garnished with all your favorite burger toppings! They are so much better than take-out!

Course Main Dish

Cuisine American

Keyword cast iron burger, cast iron skillet cheeseburger, homemade burger, how to cook a cheeseburger indoors, juicy burger

Prep Time 5

Cook Time 10

Total Time 15

Servings burgers

Calories 814kcal

Author Andrea + Stef

Equipment

mixing bowls
cast iron skillet
kitchen spatula
cooking spoon or whisk

Ingredients

Burger Patty Ingredients:

1 tablespoon neutral cooking oil vegetable, avocado or grapeseed oil
1 lb ground beef 85% lean/15% fat

Hamburger Seasoning Ingredients:

1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon paprika

Special Sauce Ingredients:

¾ cup mayonnaise
1 tablespoon yellow mustard
2 tablespoon dill pickles finely chopped
2 teaspoon pickle juice
2 teaspoon sugar
½ teaspoon white wine vinegar
½ teaspoon paprika
¼ teaspoon garlic powder
½ teaspoon onion powder

Toppings:

4 brioche burger buns toasted
4 cheese slices optional
4 tomato slices optional
lettuce optional
sliced onion optional
sliced pickles optional
special sauce or desired condiments

Instructions

Special Sauce Instructions:

In a small bowl, combine mayonnaise, yellow mustard, chopped pickles, pickle juice, white wine vinegar, paprika, garlic powder and onion powder. Stir until well combined. Set aside until ready to use.

Burger Instructions:

In a large bowl, combine 1 lb ground hamburger and hamburger seasoning. Gently mix together with your hands.
Divide the meat mixture into 4 equal parts. Then roll each piece into a ball and flatten with your hands into a patty. Patties will shrink in size when they cook, so make sure you make them a bit bigger than the burger buns.
Heat a cast iron skillet over medium heat. When the skillet is hot, add 1 tablespoon of oil to the pan. Use a spatula to spread the oil evenly around the pan.
Add each hamburger patty to the pan. If your pan is not large enough you might have to cook them in batches.
Cook for 4 minutes on the first side, until the underside of the hamburger is beginning to become a nice golden brown.
Flip the hamburger patties and place a piece of cheese on top. Cheese will melt as the patty cooks.
Cook for about 4 more minutes, until the patty is golden brown on the bottom.
When cheese is melted and hamburger patty is cooked to desired doneness, remove from the skillet.
Place the hamburger patty on a toasted bun.
Add special sauce, sliced tomatoes, sliced onions, sliced pickles, lettuce and any other favorite toppings. Enjoy!

Nutrition

The post How To Make Perfect Cast Iron Skillet Burgers appeared first on Family Dinners.

Easy Basil Pesto Pasta With Meatballs

Andrea + Stef — Tue, 07 Feb 2023 02:52:00 +0000

Easy basil pesto pasta with meatballs is a delicious and crowd pleasing meal the whole family enjoys. We love how easy this homemade pesto sauce comes together in only 10 minutes. This easy weeknight meal is very versatile and can be tossed with all your favorite noodles and meat. We used spinach and turkey meatballs to make this a healthy skillet meal but you can use Italian meatballs, chicken or shrimp if you prefer. Without doubt, this easy recipe for the best fettuccine pesto will be a huge hit with your family.

Why You’ll Love This

Notable: quick and easy meal bursting with fresh Mediterranean flavors, that tastes great with chicken, meatballs and shrimp
Main Ingredients: fresh basil leaves, parmesan cheese, extra virgin olive oil, pine nuts, garlic cloves, pasta noodles, cooked meatballs and spices
Cooking Method: stovetop
Nutrients: packed with antioxidants, healthy fats and calcium
Cooking Time: 10 minutes prep time and 20 minutes cook time
Pairs well with: fresh crunchy salad, garlic bread, Caprese salad, roasted vegetables
Special Equipment Needed: large pot or saucepan, skillet, food processor, kitchen tongs

Ingredients

You may have all of these ingredients for this pesto fettuccine recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this pesto pasta fettuccine recipe you might want to read the possible variations before deciding on your ingredients.

Fettuccine With Pesto Ingredients

2 cups fresh basil leaves (packed)
½ cup parmesan cheese (freshly grated)
½ cup extra virgin olive oil
⅓ cup toasted pine nuts
1 tablespoon garlic (minced)
¼ teaspoon salt (or more to taste)
⅛ teaspoon freshly ground black pepper (or more to taste)
1 lb pasta noodles
25-30 cooked meatballs

Optional Garnish

chopped fresh basil and freshly gated parmesan cheese

Variations and Substitutions

Basil: Use fresh basil from a plant or freshly cut. Do not substitute dried basil. You can, however, substitute half or all of the basil for baby spinach, if you like.

Parmesan: In case you’re in a pinch, you can use grated parmesan from your refrigerated deli section. We don’t recommend using the grated parmesan you find on the shelves in the center aisles of your grocery store.

Nuts: We love pesto with pine nuts, however, you can substitute walnuts to make tasty basil walnut pesto. It really depends on your personal preference. Use walnut pesto the same way you’d use any pesto.

Pasta: As a matter of fact, there is no best pasta for pesto. Even though we used fettuccine for this recipe, you can use any pasta of your choice.

Meatballs: You can use store-bought meatballs or make your own. Any style of meatball works great with fettuccine pesto. Have you tired our Air Fryer Meatballs, Turkey Meatballs, Chicken Meatballs or Mozzarella Stuffed Meatballs?

WHAT TO MAKE NEXT: If you loved this homemade pesto fettuccine recipe, try our Chicken Pesto Calzone. You’ll love them because they are crispy and golden brown on the outside and stuffed with melty cheese, juicy chicken and tasty pesto.

Recommended Tools

Links to our favorite tools are affiliate links. If you purchase something through the link we may get a tiny portion of the sale.

Food Processor — We are using a food processor to make the pesto, but a blender would work well too.

Instructions

This section shows how to cook pesto pasta with meatballs on the stovetop, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

COOK PASTA: Firstly, bring a large pot of water to a boil over high heat, add salt and cook pasta according to package instructions. When the pasta is al dente, drain and set the hot pasta aside. Reserve starchy pasta water (¼ cup) if you want to add it to your pasta later with your pesto.

HEAT MEATBALLS: Then heat meatballs if they’ve been refrigerated or frozen.

STEP 1: Place basil, parmesan, pine nuts, garlic, salt and pepper into a food processor.

STEP 2: Blend the ingredients together until the basil and pine nuts are broken up into small pieces.

STEP 3: Afterwards, slowly add olive oil to food processor while pulsing.

STEP 4: Keep adding a little olive oil at a time until you reach your desired consistency.

STEP 5: In a warm skillet, heat the pesto a little bit. Then add drained pasta to your own pesto and toss. If needed, add ¼ cup of reserved pasta water to thin out the pesto. Afterwards, add the meatballs to the top of the fettuccine al pesto.

ENJOY: Finally, sprinkle freshly grated parmesan over the basil pesto pasta with meatballs and enjoy.

Stef says….

I love using this easy and scrumptious pesto for my Pesto Pasta Salad. This beautiful, flavorful, and easy to make, pasta salad brings a little bit of the Mediterranean to your table!

WHAT TO MAKE NEXT: If you love Italian inspired meatball dinners then you’ll love our Easy Baked Cheesy Meatball Sub Sandwich. This meatball stuffed sandwich bake is cheesy and full of flavor. Try pesto instead of marinara sauce for this perfect meal.

Make Ahead

Homemade pesto lasts for a about a week in the fridge. You can therefore prepare the sauce a couple of days ahead of time. Then store in an airtight container in the fridge until ready to use.

Recipe Tips

Follow these tips to make the best easy basil pesto pasta with meatballs.

Tip: Make sure to use fresh and bright green basil for your pesto.
Tip: Use high quality meatballs. Use your favorite frozen meatballs or make your own.
Tip: Thin out the pesto with leftover pasta water to get perfectly creamy pesto pasta.

What To Serve With Homemade Pesto Pasta with Meatballs

We love to eat easy basil pesto pasta with meatballs all by themselves. But sometimes you need to serve it as a meal. Try one of these tasty recipes:

Bread: Serve 10-minute pesto pasta with crusty bread or soft dinner rolls. Garlic French Bread is made with fresh parmesan cheese and store-bought French bread. If you have extra time make Pizza Dough Garlic Knots.

Salad: Pair this best pesto pasta recipe with a fresh salad. A green salad like our amazing Italian Salad or Chopped Asparagus Salad. Or even a Caprese Salad with tomatoes, mozzarella and basil or Antipasto Salad.

Side Dish: This fettuccine pesto main dish would taste great with Roasted Vegetables, Parmesan Roasted Broccoli or Prosciutto Wrapped Asparagus.

More Pasta Recipes

We are big fans of simple recipes for yummy weeknight pasta meals. They are quick, easy, comforting and oh so good. Here are some of our other favorite pasta dishes:

How To Store

Refrigerate: Store homemade pesto pasta leftovers in an airtight container or ziploc bag for up to one week in the fridge.

Freeze: Store leftovers in a freezer ziploc bag or airtight container. Freeze for up to 6 months.

Defrosting: Our favorite way to defrost fettuccine pesto leftovers is in the refrigerator overnight.

How To Reheat

You can reheat leftover basil pesto pasta with meatballs in the microwave the next day.

Andrea says….

I’m all about healthy eating right now and I’m pulling out my favorite healthy recipes that are full of bold flavor to keep me excited! This Pesto Chicken Wrap is super simple and such a quick and easy dish to make.

Common Questions

Can you add pasta water to your own pesto?

In case you find your pesto is sticky, you can mix your pesto with ¼ cup of the pasta water before mixing with your noodles. In case you didn’t save any pasta water, add some regular water.

What do you pair with homemade pesto sauce?

Pesto pairs naturally with cooked pasta, as a sauce on pizza or sandwiches, as a dressing on a salad or as a dip for garlic bread, for example. Additionally you can use it as a substitute for marinara sauce in a lasagna.

What flavors pair well with pesto?

Any dishes with similar ingredients (parmesan, pine nuts, garlic, basil) work well with the fresh flavors of pesto. You can also pair it well with cheese like mozzarella, for example. Pesto pairs especially well with grilled chicken or meatballs. Additionally, you can try it as a salad dressing with fresh tomatoes or dip for bread as well.

How can I use up easy pesto pasta leftovers?

In case you can’t eat all this fettuccine pesto try making it into another easy dinner. Try adding leftovers to a baking dish and then cover with fresh mozzarella slices. Bake at 350°F until the cheese is melted and any meat in your pasta is heated through again. Moreover, you can make a cold pesto pasta salad from the leftovers. Firstly, remove any leftover meat from the creamy pesto pasta. Then add sliced black olives, chunks of mozzarella, sliced grape tomatoes or cherry tomatoes, diced bell peppers or any other vegetables you want to add.

Easy Basil Pesto Pasta with Meatballs

Delicious pesto fettuccine pasta with meatballs makes a healthy and delicious meal for the whole family.

Course dinner

Cuisine American, Italian

Keyword easy pesto pasta, easy pesto recipe, fettuccine and meatballs, homemade pesto, meatballs, pasta

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 540kcal

Author Andrea + Stef

Equipment

large pot
Food Processor or blender
large skillet

Ingredients

Pesto Ingredients

2 cups fresh basil leaves packed
½ cup parmesan freshly grated
½ cup extra virgin olive oil
⅓ cup pine nuts
1 tablespoon garlic minced
¼ teaspoon salt
⅛ teaspoon pepper freshly ground

Pasta Ingredients

1 pound fettuccine pasta noodles
30 meatballs cooked

Instructions

Bring water to a boil in a stock pot or large saucepan. Follow pasta package instructions to cook noodles. When cooked, drain and set aside.
Heat meatballs if they've been refrigerated or frozen.
In a food processor, blend basil, parmesan, pine nuts, garlic, salt and pepper.
Slowly add olive oil to the food processor while pulsing.
In a warm skillet, toss pasta with pesto. Add meatballs on top of the pasta.
Serve with freshly grated parmesan cheese.

Notes

Optional: Substitute half the basil for spinach.
Optional: Substitute walnuts for pine nuts.
If your pesto is very thick, you can add a little more olive oil.
Use your favorite kind of meatball. We used turkey meatballs in this recipe.

Nutrition

The post Easy Basil Pesto Pasta With Meatballs appeared first on Family Dinners.

Chicken in White Wine Sauce

Andrea + Stef — Fri, 06 Jan 2023 15:59:00 +0000

If you’re looking for a chicken in a skillet meal the whole family will love then try chicken in white wine sauce. Whether you love chicken and mushrooms or not you’ll love this. This is so savory and delicious and is always a crowd pleaser.

Chicken in white wine sauce from start to finish.

There are many variations of this recipe but this is the one you should try first because it’s the best. The combination of the chicken in a skillet with white wine, butter and seasonings create the perfect combination and taste.

One of the best things about cooking this dish is that you can make it all in one pan and have less dishes to wash after dinner! That’s always a selling point for me.

What is Chicken in White Wine Sauce?

Wine sauces are traditionally associated with French cuisine. Many different types of wines can be used and the sauce may also include stock (we’re using chicken stock), mushrooms, onion, garlic, butter, vinegar, shallot and various spices. In this sauce we use all of the above except shallots and vinegar. We also add corn starch to help thicken the sauce a little.

Why You’ll Love This

Notable: incredibly flavorful and tender chicken with delicious sauce, true comfort food the whole family loves
Main Ingredients: boneless skinless chicken breast, flour, salted butter, olive oil, yellow onions, baby bella mushrooms, garlic, fresh thyme, white wine, chicken broth, cornstarch and spices
Cooking Method: stovetop
Cooking Time: 10 minutes prep time, 40 minutes cook time
Pairs well with: mashed potatoes, egg noodles, crusty bread, wild rice
Special Equipment Needed: cast iron skillet or large ovenproof skillet, instant read thermometer, wooden spoon or silicone spatula

Ingredients

You may have all of these ingredients for this chicken in white wine sauce in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this creamy chicken recipe you might want to read the possible variations before deciding on your ingredients.

Chicken in White Wine Ingredients

6 thin-cut boneless, skinless chicken breasts (cut on the diagonal into “cutlets”)
½ cup all-purpose flour
½ teaspoon sea salt
4 tablespoons salted butter (divided)
½ teaspoon freshly ground black pepper plus more for serving
2 tablespoons extra virgin olive oil
⅓ cup yellow onions (finely diced)
8 oz. baby bella mushrooms (wiped/rinsed clean and sliced thick)
1-2 teaspoons garlic cloves (minced)
3-4 sprigs fresh thyme
¾ cup dry white wine
1 cup chicken broth or chicken stock
1-2 tablespoons cornstarch

Optional Garnish

Fresh thyme, fresh parsley, grated parmesan cheese

Variations and Substitutions

White Wine: Any dry white wine such as Sauvignon Blanc or Pinot Grigio works well. In case you don’t want to use wine in your sauce, substitute lemon juice for the acidity in the sauce. Start by adding 2 tablespoons of lemon juice, then add more to taste.

Heavy Cream: If you want to make your sauce a bit more creamy and decadent, add a tiny bit of heavy cream.

Chicken in white wine sauce ingredients.

WHAT TO MAKE NEXT: If you loved this chicken and mushroom recipe, try our Instant Pot Beef Tips. The beef in this comfort food dinner falls apart in your mouth and the rich brown gravy with mushrooms and onions is the perfect pairing.

Recommended Tools

Links to our favorite tools are affiliate links. If you purchase something through the link we may get a small commission of the sale.

Cast Iron Skillet — You can use a cast iron pan or any large skillet you prefer. I find a heavy pan works best when cooking sauces but any pan you have in your kitchen will work.

Instructions

This section shows how to cook chicken in white wine sauce on the stovetop, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

PREPARE: Firstly, slice chicken breasts into smaller “cutlets” or pound out thicker chicken breasts so that they will cook more quickly. Rinse each piece of chicken and pat dry with a paper towel. Then heat 2 tablespoons of butter and 2 tablespoons olive oil in a large skillet over medium-high heat until sizzling.

BROWN CHICKEN: Mix together flour, salt, and pepper in a shallow bowl. Then dredge each piece of chicken on both sides with flour mixture and set aside. Afterwards, place chicken breasts into the skillet in a single layer. Brown on each side (about 5 minutes per side). Cook the chicken in batches to avoid overcrowding in the pan. When chicken is golden brown on each side, remove to a plate/bowl, cover in aluminum foil and keep warm.

COOK MUSHROOMS: Add two remaining tablespoons of butter to the skillet. When melted, add the mushrooms. Then cook without disturbing for 3-4 minutes or until mushrooms are dark on one side. Afterward, stir mushrooms and continue cooking over medium heat until any liquid has been reabsorbed. The mushrooms should be browned on both sides.

MAKE SAUCE: Add minced garlic to the mushrooms and sauté 1-2 minutes longer until garlic begins to brown. Be careful not to burn. Then pour wine into pan and stir to scrape all of the browned bits off the bottom of the pan to deglaze. Simmer 1-2 minutes. Add chicken broth and thyme sprigs to the pan and bring to a boil. Simmer over medium heat for about 5 minutes.

THICKEN SAUCE: Whisk cornstarch into a few tablespoons of water until dissolved. While stirring the sauce in the skillet, drizzle the cornstarch “slurry” into the sauce and continue stirring to distribute evenly.

FINISH: Return chicken to the skillet, spoon sauce over the meat and simmer for 3-4 minutes longer, until chicken has warmed through and sauce thickens. The longer you keep the sauce over heat the thicker the sauce will be. Then garnish with additional fresh thyme, salt, and freshly ground pepper.

SERVE: Finally, serve with mashed potatoes, over noodles or rice, or with parmesan french bread to soak up all that yummy sauce.

WHAT TO MAKE NEXT: If you are looking for the perfect dessert to serve with chicken in white wine sauce then you’ll love our Blackberry Dump Cake. It only takes 10 minutes to make this scrumptious dessert everyone loves.

Stef says….

I love serving a refreshing fruity Blackberry Cocktail with this yummy dinner. Make this non-alcoholic or alcoholic. It’s so good!

Can I Make This Ahead?

This dish is best eaten right from the stove. However, you can make it up to 2 days ahead and reheat to serve. Chicken and mushroom sauce is never quite as good reheated but you can do it. Make sure to check the internal temperature of the chicken when reheating.

Recipe Tips

Follow these tips to make the best chicken in creamy white wine sauce.

Tip: Do not crowd the pan when browning the chicken. If you add all the chicken at once, the meat steams rather than sears.
Tip: Deglaze your pan properly. This step determines the quality of your sauce, because the brown bits from the bottom of the pan add all the delicious flavor.
Tip: Don’t forget to simmer your sauce for a couple of minutes after returning the meat. This allows the chicken to heat through and the flavors to blend.

What To Serve With Chicken in White Wine Sauce

We love to eat this chicken and white wine sauce recipe all by itself. But sometimes you need to serve it as a meal. Try one of these delicious recipes:

Sides: Traditionally, chicken with mushroom sauce is served with Creamy Mashed Potatoes or Pasta. It would taste great with Instant Pot Brown Rice or Instant Pot Jasmine Rice as well.

Additionally we love serving some roasted vegetables, such as Broccoli, Carrots, Asparagus or Green Beans with this main dish.

Bread: Serve chicken in mushroom sauce with crusty bread or soft dinner rolls. Garlic French Bread is made with fresh parmesan cheese and store-bought french bread. If you have extra time make Pizza Dough Garlic Knots. These delicious garlic knots are brushed with butter, seasoning and parmesan.

Salad: Pair chicken with white wine pan sauce with a fresh salad. A green salad like our fabulous Italian Salad or Asparagus Salad with Walnuts. Or even a Caprese Salad with tomatoes, mozzarella and basil.

More Chicken Recipes

In case you are looking for more good chicken recipes, here are some more good ideas on how to turn chicken thighs and chicken breasts into scrumptious dinners:

How To Store

Refrigerate: Skillet chicken and white wine sauce leftovers should be cooled to room temperature. Then store them in an airtight container or ziploc bag in the fridge for up to 3 days.

Freeze: Firstly, let the chicken cool completely. Then transfer chicken in white wine sauce leftovers to an airtight container or freezer bag. In case you are using a ziploc freezer bag, remove as much air as possible as you close the bag. Lay flat in the freezer to store.

Defrosting: The best way to thaw leftover chicken is in the refrigerator overnight.

How To Reheat

Reheat chicken and mushroom in the microwave in a microwave safe dish with a lid. Additionally, you can reheat leftovers in a saucepan on the stove over medium-high heat until the chicken’s internal temperature is 165 degrees..

Andrea says….

My favorite side dish with this rich and flavorful chicken recipe is Rice Pilaf.

Common Questions

What is white wine sauce made from?

This amazing sauce is made from dry white wine, butter, chicken broth and spice. In addition, a little bit of corn starch gives this great recipe its velvety texture.

How do you thicken a white wine sauce?

The best way to thicken the white wine sauce is with a little cornstarch. Additionally, you can also use a flour slurry. But over time as you cook the sauce it will thicken naturally as well.

How can I make chicken in white wine sauce gluten free?

This crowd pleaser is easy to make gluten free. Use your favorite gluten free flour mix (I prefer King Arthur’s Gluten Free Flour) in place of the wheat flour. You will need to also check your corn starch to make sure it is gluten free. You won’t notice any difference in taste because the other flavors are so strong.

Can I make this easy chicken recipe without mushrooms?

Yes! You can make this chicken with creamy sauce without mushrooms because it’s delicious either way. Whether you’re just out of mushrooms or you don’t like them, this easy recipe can be made without them. The sauce will still be tasty though I do prefer it with the mushrooms.

How do I serve chicken with white wine sauce?

If you’re in a rush or want less dishes to clean then serve this dish in the pan it was cooked in. If you have more time or want to make it a bit fancier transfer it to a serving dish. You can serve the chicken and sauce over rice or noodles if you prefer. I would include roasted vegetables or a side salad because you need some to balance out the protein. We made a french bread that paired perfectly with the chicken. And don’t forget the dessert and a fun cocktail because everything is better with dessert!

garlic, mushrooms, one pot meal, skillet, white wine

Chicken with White Wine Sauce Recipe

The combination of the white wine, baby bella mushrooms, butter and seasonings create the perfect savory chicken dish rich in flavor.

Course dinner, Main Dish

Cuisine American, french

Keyword chicken and mushrooms, chicken with white wine sauce, easy chicken recipe, white wine sauce recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 320kcal

Author Andrea + Stef

Equipment

Cast Iron Skillet or large skillet
meat thermometer
wooden spoon or silicone spatula

Ingredients

6 thin-cut boneless, skinless chicken breasts cut on the diagonal into "cutlets"
½ cup all-purpose flour
½ teaspoon sea salt
½ teaspoon freshly ground black pepper plus more for serving
4 tablespoons salted butter, divided
2 tablespoons olive oil extra virgin
⅓ cup finely diced yellow onions
8 oz. baby bella mushrooms wiped/rinsed clean and sliced thick
1-2 teaspoons minced garlic
3-4 sprigs fresh thyme
¾ cup dry white wine Sauvignon Blanc, etc.
1 cup chicken broth
1-2 tablespoons cornstarch

Instructions

Slice chicken breasts into smaller "cutlets" or pound out thicker chicken breasts so that they will cook more quickly. Rinse and pat dry with paper towels.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons olive oil over medium-high heat until sizzling.
Mix together flour, salt, and pepper in a shallow bowl. Dredge each piece of chicken on both sides with flour mixture and set aside.
Place floured chicken into the skillet in a single layer. Brown on each side (about 5 minutes per side). Cook the chicken in batches to avoid overcrowding in the pan. When chicken has browned on each side, remove to a plate/bowl and keep warm.
Add two remaining tablespoons of butter to the skillet. When melted, add the mushrooms and onions. Cook without disturbing for 3-4 minutes or until mushrooms are dark on one side.
Stir mushrooms and continue cooking over medium heat until any liquid has been absorbed/evaporated and the mushrooms are browned on both sides.
Add minced garlic to the mushrooms and saute 1-2 minutes longer until garlic begins to brown, but not burn.
Pour wine into pan and stir to scrape all of the brown bits off the bottom of the pan to deglaze. Simmer 1-2 minutes.
Add chicken broth and thyme sprigs to the pan and bring to a boil. Simmer over medium heat for about 5 minutes.
Whisk cornstarch into a few tablespoons of water until dissolved. While stirring the sauce in the skillet, drizzle the cornstarch "slurry" into the sauce and continue stirring to distribute evenly.
Return chicken to the skillet and simmer for 3-4 minutes longer, until chicken has warmed through and sauce thickens.
Garnish with additional fresh thyme, salt, and freshly ground pepper.
Serve with mashed potatoes, over noodles or rice, or with parmesan french bread to soak up all that yummy sauce.

Nutrition

The post Chicken in White Wine Sauce appeared first on Family Dinners.

Rotel Dip with Sausage

Andrea + Stef — Thu, 05 Jan 2023 11:44:00 +0000

If you are ever in need of an easy and flavorful dip for a party, keep our recipe for cheesy Rotel dip with sausage at hand. This absolute crowd pleaser only requires 3 ingredients and cooks up on the stovetop in a record 15 minutes! This creamy sausage dip is a scrumptious combination of melty Velveeta cheese, Rotel tomatoes and sausage, and can be served with your choice of tortilla chips, crusty bread or vegetables. Stovetop and crockpot rotel dip instructions included below.

Spicy Rotel sausage dip can easily be kept warm in a crock pot and therefore wow guests throughout a party, tailgate or potluck.

WHAT IS ROTEL DIP?

Sausage Rotel dip is a super easy dip that only requires 3 ingredients. The star of the show is melted Velveeta, which is a processed cheese. It is flavored with cooked sausage and Rotel. Rotel is a mixture of petit diced tomatoes and green chilies with some added spices. Rotel tomatoes are almost salsa like and add incredible flavor to this dip.

Why You’ll Love This

Notable: You only need 3 ingredients to make this crowd pleasing, flavor bursting, low carb dip
Main Ingredients: ground pork sausage, Velveeta cheese, Ro-tel tomatoes
Cooking Method: Crockpot, stovetop
Cooking Time: 5 minutes prep time, 10 minutes cook time
Pairs well with: tortilla chips, pita chips, bagel chips, crackers, pretzels or fresh vegetables
Diets: gluten free
Special Equipment Needed: knife and cutting board, large skillet, cooking spatula, slow cooker (optional)

Ingredients

You may have all of these ingredients for this easy sausage dip recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this crowd favorite queso salsa dip you might want to read the possible variations before deciding on your ingredients.

Rotel Dip with Sausage Ingredients

1 pound ground pork sausage
16 oz Velveeta cheese (cubed)
10 oz can of Ro-tel tomatoes

Variations and Substitutions

Sausage: Use hot or mild sausage for this recipe. Italian sausage is another great option. You can also substitute ground beef or ground turkey for sausage if you like less spice.

Less Spicy: You can easily dial down the heat in your dip by substituting ground beef for spicy sausage. Adding a little bit of cream cheese or sour cream to the dip is another easy way to help cooling it down for those who don’t like a spicy dip.

More of a Spicy Kick: On the other hand you can also add some more heat to your dip by adding some chopped jalapeños, chili powder or even a pinch of cayenne pepper.

Add Spices: Increase flavor by adding some onion or garlic powder to taste. Additionally, you can try adding some taco seasoning.

WHAT TO MAKE NEXT: If you loved this yummy sausage recipe, try our Air Fryer Cooked Sausages. The air fryer cooking method is one of the easiest ways to make a perfectly brown, crispy on the outside and juicy on the inside sausage link.

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Crockpot — This recipe requires a slow cooker. We use a 6 qt. basic Crockpot brand slow cooker. It works wonderfully. If you’re planning to take your Crockpot to potlucks you’ll want to check out this one that has a locking lid. A slow cooker has an inner pot called the crock. Neither the crock nor the lid are oven safe on most machines. Do not put them in the oven.

Skillet — A cast iron skillet works best for this recipe, because it retains heat for a long time. It therefore keeps the dip warm and gooey till it’s all eaten up. However, any oven safe pan will work.

Instructions

This section shows how to cook spicy Rotel dip on the stovetop, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

PREPARE INGREDIENTS: Chop cheese and open Rotel dip before beginning.

COOK SAUSAGE: Afterwards, brown sausage in a large skillet over medium heat. When sausage is cooked through, drain excess grease.

MELT CHEESE: Add cheese and the entire contents of a Rotel can to the pan and stir until melted.

SERVE: When cheese is melted, remove from heat and serve while warm. In case you want to keep it warm for a party, fill the dip into a small crock pot turned to low.

WHAT TO MAKE NEXT: If you love the yummy combination of cheese and sausage then you’ll love our Sausage Breakfast Pizza. It is the perfect weekend brunch recipe. Made with pizza dough, your favorite pizza sauce, cheese, sausage, egg and with some spices to really bring the flavors together!

How To Make Rotel Dip In The Crockpot

Cook sausage in a skillet on the stove. Drain grease.

Add cooked sausage, cheese cubes and whole can of Rotel to slow cooker.

Cook on low, stirring occasionally. Keep dip in the crock pot while serving to keep the dip warm.

Stef says….

While this scrumptious salsa cheese dip is one of my absolute favorites for game nights or a tailgate party, I also can’t get enough of my Buffalo Chicken Dip. It is creamy, cheesy, and spicy and EVERYTHING you never knew you needed.

Recipe Tips

Follow these tips to make the best sausage Rotel dip.

Tip: Use high quality meat. To make this sausage queso dip less greasy use sausage or ground beef with a lower fat content.
Tip: Cut Velveeta into small cubes. The smaller the cubes are, the faster they will melt.
Tip: Use all the Rotel contents. For best results, add all the tomatoes, chilis and juices from the Rotel can to your dip.
Keep the dip warm. Pour the dip into a crock pot or fondue pot to keep it warm while serving.

What To Serve With Rotel Dip With Sausage

All different styles of tortilla chips, pita chips, bagel chips, crackers, pretzels or fresh vegetables are great options to serve with this dip.

You can also serve this amazing dip with different types of crusty bread, such as baguette, ciabatta, bread sticks or pizza bread.

Rotel sausage dip is also a great way to use up stale white bread. Simple cut the bread in slices and toast them in the oven until golden brown and crispy.

More Dip Recipes

If you love rotel dip with sausage you’ll enjoy our 7 layer dip or nacho cheese dip as well as these yummy dips:

How To Store

Refrigerate: We recommend eating salsa cheese dip immediately while warm. You can store cooled Rotel dip leftovers in an airtight container in the refrigerator for up to 3 days.

Freeze: We do not recommend freezing this great dip.

How To Reheat

You can reheat dip leftovers over low heat on the stovetop or in the crockpot. Make sure you stir the dip often until it is hot and the cheese completely melted again.

Common Questions

Can I make original Rotel dip ahead of time?

Sure can! There are two options to make this dip ahead of time. First, you can prepare the whole dip as described and reheat it whenever you are ready to serve. Or you can brown the meat and cube the Velveeta ahead of time, and cook the dip as soon as your guests arrive. It cooks up in only 10 minutes.

Is it possible to make this dip in the slow cooker?

Yes, Rotel dip can also be cooked in the crock pot. However, you still have to brown the sausage in a skillet first. Then add the browned sausage and all the ingredients to a slow cooker on low and cook for about 30 minutes. Stir occasionally.

When can I serve this sausage Rotel dip?

This easy dip recipe makes one of the best party dips ever. It can therefore be served on many occasions. We love making it for a big game during football season, a super bowl party, movie night or even baby showers. Moreover, it could be an easy appetizer with drinks for a dinner party. No matter on what occasion you serve this scrumptious dip, it will always be the hit of the party.

Rotel Dip with Sausage Recipe

You only need 3 ingredients to make this super easy, cheesy and absolutely delicious dip. Rotel dip with sausage will disappear in no time at your next party!

Course Appetizer

Cuisine American

Keyword rotel dip, rotel sausage dip, salsa cheese dip, sausage rotel dip, spicy rotel dip

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 304kcal

Author Andrea + Stef

Equipment

large skillet
cooking spatula
knife and cutting board

Ingredients

1 lb ground pork sausage
16 oz Velveeta cubed
10 oz Rotel

Instructions

Brown the ground pork sausage in a large skillet over medium heat. Break the sausage up into small pieces while cooking. Cook until sausage is cooked all the way through, 165ºF.
Remove excess grease from the pan.
Add the cubed Velveeta and Rotel to the pan. Include the Rotel juices.
Over medium heat, cook until the cheese is melted and all ingredients are combined.
Serve while warm.

Notes

Recipe Notes:

Try keeping your Rotel dip warm if you’re having a party by putting it into the slow cooker on low.
You can substitute ground beef for sausage if you want less spice.
Let cool then cover and store in the refrigerator for 2-3 days. Reheat on the stove or in the crockpot.

Serving Suggestions:

Serve with tortilla chips, fresh vegetables, over nachos or with crusty bread.

Nutrition

The post Rotel Dip with Sausage appeared first on Family Dinners.

Mint Chocolate Truffles

Andrea + Stef — Mon, 14 Nov 2022 09:15:00 +0000

If you want to surprise your favorite chocolate lover with some homemade candy, then you must try our amazing mint chocolate truffles recipe. These decadent, melt in your mouth dark chocolate truffles are flavored with peppermint extract and covered in white and dark chocolate. For a quicker finish you can also roll them in cocoa powder.

mint

These scrumptious little treats are the perfect after dinner dessert, but can also be served at parties or wrapped in a decorative box and given as a gift. Since our Andes mint truffles are both vegetarian and gluten free, they can be enjoyed by most everyone.

Even though these white and dark chocolate mint truffles taste incredible on any day of the year, they can also easily be decorated to match most holidays by adding color to your white chocolate and topping them with colorful sprinkles.

Why You’ll Love This

Notable: decadent, easy to make truffles with just the right hint of peppermint flavor, that make great gifts for the holiday season
Main Ingredients: dark chocolate, heavy whipping cream, peppermint extract, Andes mints, dark and white chocolate melting wafers
Cooking Method: no bake
Cooking Time: 45 minutes prep time, 2 ½ hours chilling time
Diets: gluten free, vegetarian
Special Equipment Needed: sheet pan lined with parchment paper, cookie scoop or melon baller, mixing bowls, piping bag

Ingredients

You may have all of these ingredients for this Andes mint truffles recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this easy truffle recipe you might want to read the possible variations before deciding on your ingredients.

Mint Chocolate Truffles Ingredients

2 (4 oz) dark chocolate bars (chopped)
½ cup heavy cream
½ teaspoon peppermint extract
12 Andes mints
10 oz bag dark chocolate melting wafers (we like Ghiradelli)
10 oz bag white chocolate melting wafers or chips

Variations and Substitutions

Dark Chocolate: Any kind of semi sweet or bittersweet chocolate bar works well here. Even though good chocolate bars usually guarantee a smoother chocolate ganache, mini chocolate chips can be used here in a pinch.

Heavy Cream: Heavy cream, heavy whipping cream or double cream work well to make ganache. Do not substitute half and half or your ganache won’t set properly.

WHAT TO MAKE NEXT: If you love this homemade truffles recipe, try our Chocolate Peanut Butter Truffles. These chocolate truffles are rich on the outside and filled with a creamy peanut butter ganache inside, making them the perfect bite-sized dessert.

Recommended Tools

Links to our favorite tools are affiliate links. If you purchase something through the link we may get a small commission of the sale.

Melon Baller — A melon baller scoop makes uniform truffles. You don’t need one but it’s a handy tool to use. A small cookie scoop would work great as well.

Instructions

This section shows how to make peppermint chocolate truffles, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

CHOP THE CHOCOLATE: Firstly, chop the dark chocolate bars and place the chocolate pieces in a small heatproof bowl.

HEAT THE CREAM: Simmer the cream in a small saucepan over medium heat, just until it comes to a boil. You can also microwave the heavy cream in a microwavable bowl just until simmering. Then pour the hot cream over the chopped chocolate and cover with a plate to trap the heat.

WHISK UNTIL SMOOTH: Once the chocolate is melted (about 5-7 minutes) whisk the chocolate mixture until it turns into a glossy chocolate ganache. If needed, microwave the mixture for a few seconds at a time and stir until smooth if some of the chocolate has not melted all the way.

ADD PEPPERMINT EXTRACT AND CHILL: Then add peppermint extract, whisk the truffle mixture until smooth, and then place the ganache in the refrigerator or freezer for about 2 hours to firm up.

SHAPE TRUFFLES: Afterwards, scoop tablespoons of the firm chocolate ganache. Then roll the ganache between your hands to form round chocolate balls. Place the formed truffles onto a large baking sheet lined with parchment paper and chill in the fridge for at least 30 minutes longer.

COVER WITH CHOCOLATE WAFERS: Meanwhile, melt the dark and white chocolate melting wafers in 2 separate bowls. Then set a truffle onto a fork (do not stab with the fork). Dip one truffle at a time into the melted chocolate, coating on all sides, then lifting from the chocolate. Tap the fork gently to shake off excess chocolate and then set on a sheet of parchment paper. Coat half the truffles with dark chocolate and half of them with white chocolate. Allow hard chocolate shell to set.

DECORATE: Transfer the remaining melted chocolate into a small ziploc bag or piping bag. Snip off the corner of the bag and drizzle melted chocolate over the tops of the set truffles. Chop Andes Mints into small pieces. Place a few pieces on top of each truffle to decorate.

WHAT TO MAKE NEXT: If you love these decadent chocolate mint truffles then you’ll love our Easy Chocolate Truffles. They are extra chocolatey from the homemade ganache and are dipped into your favorite melted chocolate.

Make Ahead

You can refrigerate the truffles ahead and coat them on the day you want to serve them. However, you can also finish the truffles completely and store them in the fridge for up to 3 days before serving.

Recipe Tips

Follow these tips to make the best mint chocolate truffles.

Tip: Choose good quality chocolate. You can make truffles with any chocolate but we think they taste better when you start with good chocolate.
Tip: Be careful with the heavy cream. Cooking the heavy cream at too high of a temperature or for too long can cause it to scald.
Tip: A little mint goes a long way. If you’re used to using extracts like vanilla, you may play a little fast and loose with measurements. Mint can be very overpowering if you add too much so make sure you measure.
Tip: Microwave the chocolate candy melts for the outer coat in 20-30 second increments, stirring in between. When there are just a few bit unmelted, stop microwaving and stir until it’s all melted. Do not add water to your chocolate melts because it will cause the chocolate to seize up and not be usable.

More Mint and Chocolate Recipes

Mint and chocolate are such a match made in heaven, and there are loads of mouthwatering desserts with this yummy flavor combination. Not only do we love mint chocolate truffles by themselves, we also love them as molten centers of our Chocolate Mint Muffins. Moreover, Andrea’s Peppermint Bark, Mint Oreo Cookie Ice Cream and Layered Chocolate Peppermint Fudge are also to die for.

More Truffle Recipes

Truffles are every chocolate lovers favorite treat. Have you tried our amazing Chocolate Raspberry Truffles or Chocolate Rum Truffles? You can use them to bake scrumptious molten muffins as well!

How To Store

Refrigerate: Store your homemade chocolate truffles in an airtight container or ziploc bag in the fridge for 2 to 3 days.

Freeze: Try freezing your peppermint truffles in a single layer first (on a plate or cutting board). As soon as they are solid you can transfer them to a freezer safe container or bag. Store in the freezer for up to 3 months. Use parchment or freezer paper if needed between layers to keep them from sticking together.

Defrosting: Allow frozen truffles to thaw overnight in the refrigerator.

Andrea says….

These are super simple to make and include my favorite flavor combination. You really can’t beat chocolate and mint. If you love it too you’ll want to make this easy no-bake chocolate mint pie.

FREQUENTLY ASKED QUESTIONS

Is it ok to use half and half for this chocolate truffle recipe?

Unfortunately half and half cannot be used to make truffles. Heavy cream, heavy whipping cream or double cream work well to make ganache. If you substitute half and half your ganache won’t set properly.

Can my ganache chill in the fridge overnight?

It sure can! You can easily make the ganache the day before you roll, coat and decorate your truffles. Do not store the ganache in the freezer overnight, because you won’t be able to roll frozen solid ganache.

How can I dress up these truffle balls for a special holiday?

For Valentine’s Day or Mother’s Day, add some red or pink food coloring to your white chocolate and sprinkle with red and pink sprinkles.
On St. Patrick’s Day you can dye your white chocolate green and top your truffles with green sprinkles.
Top your truffles with red, white and blue chocolate drizzle for Independence day and add some star sprinkles.
To give these Andes truffles a christmasy twist, top them with some crushed candy canes.

Easy Mint Chocolate Truffles Recipe

Covered with a thin layer of dark or white chocolate, these silky chocolate mint truffles have just the right amout of mint flavor to make them absolutely irresistable.

Course Dessert

Cuisine American, vegetarian

Keyword andes mint truffle, chocolate mint truffle, chocolate truffles, mint ganache, peppermint truffle

Prep Time 45

Chill Time 2 30

Servings truffles

Calories 220kcal

Author Andrea + Stef

Equipment

knife and cutting board
small bowls
small saucepan
plate
whisk
scoop or melon baller
sheet pan lined with parchment paper
fork
ziplock bag or piping bag

Ingredients

2 4oz dark chocolate bars chopped
½ cup heavy whipping cream
½ teaspoon peppermint extract
12 Andes Mints
10 oz dark chocolate melting wafers we like Ghirardelli
10 oz white chocolate melting wafers or chips

Instructions

Place chopped dark chocolate pieces in a small heat-proof bowl.
Simmer the cream in a small saucepan, heating just until it comes to a boil.
Pour the hot cream over the chopped chocolate.
Put a large plate or lid over the bowl to trap the heat. This will melt the chocolate.
Once chocolate is melted (about 5-7 minutes) add peppermint extract.
Whisk chocolate/cream mixture until it turns into a glossy chocolate ganache. If needed, microwave the mixture for a few seconds at a time and stir until smooth if some of the chocolate has not melted all the way.
Place the ganache in the refrigerator or freezer for about 2 hours to firm up.
Scoop tablespoons of the firm chocolate ganache and roll it between your hands to form round balls.
Place the formed truffles onto a sheet pan lined with parchment paper. Put the truffle balls back into the refrigerator to chill for at least 30 minutes longer.
Meanwhile, melt the dark and white chocolate melting wafers in 2 separate bowls.
Microwave each bowl for 30 seconds at a time, stirring between each interval, until smooth and melted through.
Set a truffle onto a fork (do not stab with the fork). Dip one truffle at a time into the melted chocolate, coating on all sides, then lifting from the chocolate.
Tap the fork gently to shake off excess chocolate and then set on a sheet of parchment paper.
Coat half the truffles with dark chocolate and half of them with white chocolate.
Allow chocolate to set.
Transfer the remaining melted chocolate into a small ziploc bag or piping bag. Snip off the corner of the bag and drizzle melted chocolate over the tops of the set truffles.
Chop Andes Mints into small pieces. Place a few pieces on top of each truffle to decorate.

Notes

The ganache can be stored in the refrigerator for up to 1 week or in the freezer for up to 1 month before rolling it into truffles.

Melting wafers need to be heated slowly and stirred frequently. Stop heating when there are just a few small chunks of chocolate left in the mixture. Then stir until they melt completely.

You can reheat the melting wafers if the mixture becomes too thick while dipping the truffles.

Do not get any water in the melting wafters or they will seize up.

Nutrition

The post Mint Chocolate Truffles appeared first on Family Dinners.

Ground Beef Vegetable Soup Recipe

Andrea + Stef — Tue, 08 Nov 2022 01:21:00 +0000

This amazing ground beef vegetable soup is a staple in our meal rotation. It only takes 10 minutes of hands on cooking to make this delicious hearty soup, that is best served with crusty white bread. Besides beef, this yummy one-pot meal is packed with potatoes, celery, carrots as well as peas, corn and green beans. It is therefore a great way of introducing more vegetables to your diet. This is hands down the best vegetable soup with ground beef and your whole family will love it.

Why You’ll Love This

Notable: immensely flavorful one-pot meal that is chock-full of veggies and ground beef
Main Ingredients: ground beef, yellow onion, celery stalks, garlic, canned diced tomatoes, carrots, Russet potatoes, frozen mixed vegetables, beef broth, spices
Cooking Method: stovetop
Nutrients: great source of fiber
Cooking Time: 10 minutes prep time, 30 minutes cooking time
Pairs well with: crusty bread, garlic bread, cheesy bread, cooked noodles
Diets: keto friendly, gluten free, dairy free
Special Equipment Needed: dutch oven (or other large pot, such as stock pot or soup pot), cooking spatula

Ingredients

You may have all of these ingredients for this easy vegetable soup with ground beef recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this easy vegetable beef soup you might want to read the possible variations before deciding on your ingredients.

Ingredients

1 pound of ground beef
½ yellow onion, diced
2 celery stalks, chopped
3 cloves garlic, pressed
14.5 oz canned diced tomatoes
3 large carrots, diced
2 Russet potatoes, peeled and diced
16 oz bag frozen vegetables
4 cups beef broth
1 teaspoon salt
¼ teaspoon fresh ground black pepper
½ teaspoon dried oregano

Variations and Substitutions

Ground beef: You can substitute ground chicken or ground turkey for the ground beef.

Broth: If you prefer, you can use chicken broth instead of beef broth.

Tomatoes: Substitute crushed canned tomatoes instead for diced tomatoes if you prefer.

Seasoning: Use Italian seasoning instead of oregano.

Noodles: Add cooked pasta to the soup if you like.

WHAT TO MAKE NEXT: If you loved this beef and vegetable soup recipe, try our Instant Pot White Chicken Chili. You’ll love it because it is full of flavor and warms you with a slight kick of spice. Made with chicken, canned beans, vegetables and spices, this chili cooks up in the pressure cooker in 15 minutes.

Recommended Tools

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Dutch Oven — We love making this soup in a Dutch oven, because it perfectly cooks the beef and vegetables to tender perfection.

Instructions

This section shows how to cook easy beef and vegetable soup on the stove top, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

BROWN BEEF AND VEGGIES: Firstly, in a large dutch oven over medium heat, brown the ground beef in some olive oil. When the hamburger meat is halfway cooked, add onion and celery to the pan. As soon as the beef is fully cooked, drain the excess fat. Afterwards add the garlic and sauté for 1 minute until fragrant.

COMBINE AND COOK: Next, add the rest of the ingredients. Then turn the heat up to medium-high heat and bring to a boil. Afterward, simmer on low heat for 20 minutes or until the potatoes and carrots are tender.

SEASON AND SERVE: Finally, remove the soup from the heat and season with salt and pepper to taste. Serve.

WHAT TO MAKE NEXT: If you love nothing more than a steaming bowl of soup then you’ll love Stef’s Easy Pumpkin Soup. It’s creamy, comforting, healthy, and full of spices and fall flavors. Plus it’s ready in just 30 minutes on the stovetop.

Make Ahead

This mouthwatering vegetable beef soup is a great recipe to make ahead. You can completely finish the soup and store it in the fridge until ready to reheat and serve. It keeps in the refrigerator for up to 4 days. Moreover, you can freeze individual portions of soup for up to 3 months.

Recipe Tips

Follow these tips to make the best soup with vegetables and ground beef.

Tip: Make sure you brown the beef properly before adding the broth. It adds immense flavor to the soup.
Tip: Cut all your vegetables approximately the same size. That way they will all be done at the same time.
Tip: Taste the soup before serving and adjust the seasonings if necessary.

What To Serve With Ground Beef Vegetable Soup

We love to eat vegetable soup with ground beef all by itself. But sometimes you need to serve this easy dinner recipe as a complete meal. Try one of these delicious recipes:

Bread: Serve ground beef vegetable soup with crusty bread or soft dinner rolls. Garlic French Bread is made with fresh parmesan cheese and store-bought french bread. If you have extra time make delicious Copycat Lion House Rolls or Cheesy Garlic Rolls.

Salad: Pair this delicious soup with a fresh salad. A fresh green salad like our Easy Italian Salad or Strawberry Avocado Salad with poppyseed dressing. Or even a Chopped Asparagus Salad with lemon vinaigrette.

Noodles: Even though, the soup tastes great as is, it would also taste scrumptious with some cooked pasta added.

More Soup Recipes

A warm bowl of soup is the ultimate comfort food on a chilly day. We love cooking homemade soups in the Instant Pot because the meat comes out incredibly tender and the soup is done in only a couple of minutes.

How To Store

Refrigerate: Store ground beef and vegetable soup leftovers in an airtight container or ziploc bag in the fridge for 3-4 days.

Freeze: Store in an airtight, freezer-safe container. If you’re storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months. Divide into single serve portions before freezing, for easy portion control when defrosting.

Defrosting: A great way to thaw beef and vegetable soup is in the refrigerator overnight.

Andrea says….

We love soup for dinner. This vegetable soup is perfect for when you’re low on time. We also love making this potato and kale soup. It’s a family favorite.

How To Reheat

Reheat leftovers in a pot on the stovetop or in the microwave.

Common Questions

What other vegetables can I add to this soup?

You can pretty much add all your favorite veggies to this yummy beef vegetable soup recipe. You can try diced bell pepper or butternut squash, broccoli florets, cauliflower, white beans, or chopped cabbage, for example. Additionally, you can also add leafy greens, such as kale, collard greens or spinach to this hearty ground beef vegetable soup.

How do I serve this easy hamburger soup?

We love serving this healthy soup with crusty French bread, garlic bread or cheesy bread. However, you can also serve some salty cracker with it or a grilled cheese sandwich. In case you want to make this hamburger soup recipe extra special, sprinkle it with some freshly grated parmesan cheese and chopped fresh parsley. Moreover, you can add some red pepper flakes for a spicy kick.

Ground Beef Vegetable Soup Recipe

Comforting soup loaded with veggies and tender beef that is quick and easy to make and full of flavor. With only 10 minutes of hands-on prep time, this vegetable beef soup is an excellent weeknight meal.

Course Main Dish, soup

Cuisine American

Keyword ground beef vegetable soup, vegetable soup with ground beef

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 343kcal

Author Andrea + Stef

Equipment

large pot or dutch oven
cooking spoon or spatula

Ingredients

1 lb ground beef
½ yellow onion chopped
2 celery stalks chopped
3 cloves of garlic pressed
14.5 oz canned diced tomatoes
3 carrots diced
2 Russet potatoes peeled and diced
16 oz frozen vegetables
4 cups beef broth
1 teaspoon salt
¼ teaspoon fresh ground black pepper
½ tsp dried oregano

Instructions

In a large pot or saucepan over medium heat, brown ground beef.
When beef is halfway cooked, add onion and celery to the pan.
Once the beef is cooked, drain the excess fat.
Add garlic, saute for 1 minute until fragrant.
Add canned tomatoes and the juices, carrots, potatoes, frozen vegetables, beef broth, salt, pepper, and oregano. Turn heat up to high to bring to a boil.
Reduce heat to simmer for 20 minutes or until the potatoes and carrots are tender.
Remove from heat. Season with salt and pepper to taste.
Serve.

Notes

Serve with crusty bread, cheesy bread or noodles.
Sprinkle with grated parmesan cheese, chopped fresh parsley or red pepper flakes, if desired.

Nutrition

The post Ground Beef Vegetable Soup Recipe appeared first on Family Dinners.

Easy Honey Lime Glazed Shrimp

Andrea + Stef — Tue, 01 Nov 2022 20:53:10 +0000

If you love shrimp, then you have to try our delicious honey lime glazed shrimp. Even though it is an easy dish, its flavor combination of honey, lime and spices will undoubtedly delight your taste buds. This skillet shrimp recipe is perfect for eating alone or as shrimp tacos, lettuce wraps, shrimp salad or shrimp on a bed of rice and vegetables. Learn how to cook shrimp in a skillet to perfection by following our recipe and start enjoying the best shrimp recipe you will ever make in only 20 minutes.

Why You’ll Love This

Notable: perfectly cooked, succulent shrimp with a slightly spicy honey lime sauce
Main Ingredients: olive oil, honey, limes, fresh garlic, fresh shrimp, parsley and spices
Cooking Method: stovetop
Nutrients: low calorie dish with only 262 kcal per serving
Cooking Time: 16 minutes prep time, 5 minutes cooking time
Pairs well with: white rice, brown rice, noodles, crusty white bread, crunchy salad
Diets: keto friendly, gluten free, dairy free
Special Equipment Needed: skillet, mixing bowl, whisk, cooking spatula or tongs

Ingredients

You may have all of these ingredients for this honey lime glazed shrimp in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this skillet shrimp recipe you might want to read the possible variations before deciding on your ingredients.

Ingredients

¼ cup extra virgin olive oil (or vegetable oil)
2 tablespoon honey
2 limes, juiced (about 3 tablespoons)
2 teaspoon fresh garlic, minced
¼ tsp salt
¼ tsp freshly cracked black pepper
½ tsp chili powder
¼ tsp paprika
1 pound of shrimp, peeled and deveined

Optional Garnish

2 tablespoon fresh parsley, chopped

Variations and Substitutions

Limes: In case you don’t have any limes at hand, substitute freshly squeezed lemon juice.

Shrimp: For this recipe you can use regular sized shrimp, jumbo size shrimp and even prawns.

Next time try adding a little soy sauce, chopped fresh ginger, sesame oil or red pepper flakes to your marinade if you prefer.

WHAT TO MAKE NEXT: If you loved this delicious and easy shrimp recipe, try our shrimp fettuccine with creamy lemon garlic sauce. You’ll love this easy dinner idea, because it is full of buttery and bright citrus flavor flavor.

Recommended Tools

Links to our favorite tools are affiliate links. If you purchase something through the link we may get a tiny portion of the sale.

Skillet — While we love using a cast iron skillet for this recipe, any non-stick pan will work great as well.

Instructions

This section shows how to cook garlic honey lime shrimp in a skillet on the stovetop, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

PREPARE: Firstly, combine all the marinade ingredients in a small bowl and marinate raw shrimp for at least 15 minutes. You can marinate for up to 24 hours.

COOK: Afterwards, place shrimp in an even layer in a large nonstick skillet over medium-high heat. Add the lime and honey mixture to the non-stick pan as well. Do not discard marinade, it will turn into a yummy sticky sauce. Then keep flipping until the shrimp is pink and curled on both sides.

SERVE: Serve with crusty bread, over rice or noodles and with a side of vegetables.

WHAT TO MAKE NEXT: If you love this honey garlic shrimp and other fish and seafood with garlic and citrus flavor then you’ll love our Air Fryer Salmon with Garlic Lemon Rub. This quick and easy salmon recipe is incredibly delicious and packed with lemon, garlic and Italian herbs.

Make Ahead

The shrimp taste best right after they come out of the pan. However, you can marinate the raw shrimp for up to 24 hours. Prepare the marinade as described in the recipe, add shrimp and stir to toss. Afterwards, cover tightly with plastic wrap and store in the refrigerator until ready to cook.

Recipe Tips

Follow these tips to make the best honey lime glazed shrimp.

Tip: Marinade the shrimp for up to 8 hours. We like a longer marinade but you can do as little as 15 minutes to coat the shrimp. Refrigerate while marinating.
Tip: Heat the skillet so it is hot before adding the shrimp.
Tip: Allow the shrimp to cook, undisturbed, until the side on the skillet is browning and curling.
Tip: Remove shrimp from heat once it’s all pink and curled.

What To Serve With Honey Lime Glazed Shrimp

We love to eat these succulent shrimp all by themselves. But sometimes you need to serve it as a meal. Try one of these delicious recipes:

Bread: Serve honey lime glazed shrimp with crusty bread or soft dinner rolls. Garlic French Bread is made with fresh parmesan cheese and store-bought french bread. If you have extra time make Pizza Dough Garlic Knots, brushed with butter, seasoning and parmesan. Additionally, Andrea’s Copycat Lion House Rolls also go perfectly with this dish.

Salad: Pair this amazing shrimp dish with a fresh salad, such as our Chopped Asparagus Salad or Antipasto Salad. Or even a Caprese Salad with tomatoes, mozzarella and basil.

Sides: Traditionally, delicious shrimp are served with Jasmine Rice, Brown Rice or noodles. They would also taste great with roasted vegetables, such as Green Beans or Broccoli, for example.

More Shrimp Recipes

Juicy shrimp recipes make amazing weeknight dinners as they are done in only a couple of minutes and can be served with a variety of different side dishes. We love them over rice, noodles or with crusty white bread. Have you tried these delicious recipes:

How To Store

Refrigerate: Firstly, let your honey lime shrimp leftovers cool completely. Afterwards transfer them to an airtight container or ziploc bag and store in the fridge for up to 3 days.

Freeze: Freeze honey glazed shrimp leftovers in a freezer-safe container, heavy-duty freezer bag, or wrapped tightly with heavy-duty aluminum foil for 10-12 months. However, do not refreeze previously frozen raw shrimp after you cooked them.

Defrosting: Thaw honey lime shrimp leftovers in the refrigerator overnight.

How To Reheat

A great way to reheat shrimp leftovers is in the microwave or in a small saucepan over medium heat on the stovetop.

Andrea says….

These are a family favorite. I love how easy these are to make. They take very little prep and can be tossed with pasta, added to a salad or just eaten with vegetables. It’s our personal preference to marinate them a little longer if we have time so they really soak up the flavors and the shrimp cook up even tastier.

Common Questions

What is the difference between shrimp and prawns?

Shrimp and prawns are in fact two different animals, however, their names are often used interchangeably in recipes. While shrimp are usually a bit smaller than prawns, the taste of both animals is virtually the same. For that reason, it is absolutely fine to use whichever is available, no matter whether the recipe calls for shrimp or prawns.

Is it better to buy fresh or frozen shrimp for this recipe?

Fresh, cooked shrimp usually have a slightly better texture than previously frozen shrimp. Those can end up slightly rubbery after cooking.

How do you know when shrimp is done?

A perfectly cooked shrimp has an opaque pink color with a sheen and is firm enough to curl into a nice C shape. Cooking time depends on the size of your shrimp.

How can I serve this delicious shrimp dish as a low carb meal?

Instead or rice, noodles or bread, serve these juicy shrimp over zoodles (zucchini noodles) or spaghetti squash. You can additionally serve some scrumptious Cheesy Cauliflower Breadsticks.

Honey Lime Glazed Shrimp Recipe

Amazingly flavorful sweet and sour shrimp with just the right amount of spice. Made with garlic, lime and honey, this shrimp takes just 5 minutes to cook.

Course Main Dish

Cuisine American

Diet Gluten Free, Low Calorie, Low Lactose

Keyword easy honey glazed shrimp recipe, easy shrimp recipe, garlic honey lime shrimp, honey lime shrimp, how to cook shrimp in a skillet, skillet shrimp recipe

Prep Time 1

Cook Time 5

Marinate Time 15

Total Time 21

Servings servings

Calories 262kcal

Author Andrea + Stef

Equipment

skillet
mixing bowl
whisk
cooking spatula or tongs

Ingredients

¼ cup extra virgin olive oil
2 tablespoon honey
2 limes juiced (about 3 tablespoons)
2 teaspoon minced garlic
¼ teaspoon salt
¼ tsp freshly cracked black pepper
½ teaspoon chili powder
¼ teaspoon paprika
1 lb shrimp peeled and deveined
2 tablespoon fresh parsley chopped (optional)

Instructions

Combine olive oil, honey, lime juice, minced garlic, salt, pepper, chili powder in a medium bowl. Whisk well.
Add the shrimp to the marinade and toss all the ingredients to coat the shrimp.
Marinate for at least 15 minutes up to 8 hours.
Heat skillet over medium-high heat. Add shrimp and marinade.
Flip shrimp after about 2 minutes.
Cook an additional 2-3 minutes until the shrimp are pink, curled and cooked through.
Serve with parsley (optional).

Notes

Shrimp is cooked when it is pink and curls up.
If you’re in a rush you can just marinate and then cook immediately but we recommend marinating for at least 15 minutes.

Serving Suggestions:

Rice
Noodles
Roasted or steamed vegetables
Crusty bread

Our Favorite Recipes:

Nutrition

The post Easy Honey Lime Glazed Shrimp appeared first on Family Dinners.

Easy Ground Beef Taco Casserole (Mexican Lasagna Recipe)

Andrea + Stef — Tue, 25 Oct 2022 18:38:34 +0000

This super delicious Mexican taco casserole with ground beef is incredibly easy to make and a real crowd pleaser. It only takes 15 minutes of hands-on prep time to make this easy weeknight meal. You can even prep it the day before! Mexican lasagna combines all your favorite Mexican flavors, such as taco meat, refried beans, salsa, melty cheese and sour cream. If you love Mexican food, then this layered Mexican casserole recipe with ground beef will definitely become a family favorite. It is the best Mexican taco bake recipe you have ever tasted.

What is Mexican Taco Casserole?

Mexican taco casserole or Mexican lasagna is a layered dish like a traditional lasagna but with a Mexican-inspired flare. It combines flour tortillas with layers of taco-seasoned ground beef, salsa, sour cream, and melty cheese. Baked to perfection in the oven, this mouthwatering comfort food makes a perfect dinner for busy weeknights. Everyone will love it! This is really the best Mexican lasagna recipe out there. In this Mexican casserole recipe ground beef plays a starring role. Combined with spices, salsa, and refried beans, the filling is juicy and delicious.

Why You’ll Love This

Notable: easy to make taco bake that combines all your favorite Mexican flavors
Main Ingredients: ground beef, refried beans, salsa, taco seasoning, water, sour cream, shredded cheddar cheese, flour tortillas, tomatoes, cilantro
Cooking Method: oven baked
Nutrients: excellent source of protein with 38g per serving
Cooking Time: 15 minutes prep time, 25 minutes cooking time
Pairs well with: guacamole, salsa, pico de gallo, leafy salad
Special Equipment Needed: skillet, mixing bowls, 9×13-inch baking dish

Ingredients

You may have all of these ingredients for this Mexican lasagna recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this ultimate Mexican casserole you might want to read the possible variations before deciding on your ingredients.

Casserole Ingredients

1 pound ground beef
1 can refried beans
1 ½ cups salsa, divided
¼ cup taco seasoning (or 1 packet)
- ¾ cup water
1 cup sour cream
4 cups shredded cheddar cheese
6 burrito size flour tortillas

Optional Garnish

2 fresh tomatoes, diced
¼ cup fresh cilantro, chopped
¼ cup chopped green onions
¼ cup sliced black olives

Variations and Substitutions

Ground beef: You can substitute ground chicken or ground turkey for the ground beef.

Flour tortillas: Substitute yellow corn tortillas or almond flour tortillas for the flour tortillas if preferred.

Refried beans: Make your own easy homemade refried beans in the Instant Pot. Use 2 cups of homemade beans.

Salsa: Make your own easy restaurant style salsa for this recipe. If desired, a great option is to substitute for red enchilada sauce mixed with some canned green chiles.

Cheddar cheese: Substitute some cheddar cheese for Monterey Jack cheese or Pepper Jack cheese.

WHAT TO MAKE NEXT: If you want to turn this delicious Mexican taco bake into a whole meal, serve our incredible Mexican Hot Chocolate Cupcakes for dessert. It is a really easy recipe. They are fluffy with just the right amount of spices and topped with the most amazing Cinnamon Cream Cheese Frosting.

Recommended Tools

Links to our favorite tools are affiliate links. If you purchase something through the link we may get a tiny portion of the sale.

Casserole Dish — We love using this glass baking dish as it cooks food evenly, you can easily see the food while it cooks and it also looks good as a serving dish.

Instructions

This section shows how to cook this Mexican burrito casserole recipe in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

MAKE BEEF MIXTURE : Firstly, in a large skillet over medium-high heat, brown the ground beef. Drain grease. Then add water and taco seasoning to the ground beef. Mix and simmer for a 2-3 minutes. Next, add refried beans and ½ cup of salsa to the cooked ground beef mixture. Stir to combine and remove from heat.

PREPARE OVEN AND OTHER TOPPINGS: In a separate medium bowl, combine 1 cup salsa with 1 cup sour cream. Stir and mix well. Then preheat the oven to 350°F and spray a 9×13-inch casserole dish with cooking spray.

LAYER THE CASSEROLE: Firstly, lay 2 tortillas in the bottom of the baking dish. Then spread ⅔ cup sour cream mixture over tortillas, followed by ⅓ of taco beef mixture. Afterwards sprinkle 1 cup of shredded cheddar cheese over top of beef mixture. Top with a layer of tortillas. We tear the tortillas to make sure all parts of the cheese layer are covered without the tortilla going up the side of the dish. Then, repeat sour cream, taco meat mixture and shredded cheese layers and top again with tortillas. Add a last layer of sour cream and beef mixture, and finally finish by topping the casserole with 2 cups shredded cheddar cheese.

Stef says….

I prefer to use flour tortillas in my Mexican lasagna. However, you can substitute for corn tortillas if you prefer.

BAKE AND SERVE: Bake uncovered in the preheated oven for 15-20 minutes or until the cheese has melted in all the layers. No need to cover with aluminum foil. Finally, remove from oven and sprinkle with cilantro and fresh diced tomatoes, if desired.

WHAT TO MAKE NEXT: If you love the combination of Mexican flavors in this casserole then you’ll also love our Loaded Beef Nachos. These colorful and mouthwatering loaded nachos are an amazing game day and party snack and most likely the best homemade nachos you have ever tasted.

Great Make Ahead Meal

This amazing Mexican meal is perfect for making ahead of time. In case you are not planning on baking the casserole immediately, we recommend letting the meat mixture cool completely before assembling the dish. Afterwards finish layering the casserole completely. Then cover tightly with cling wrap or plastic foil. Store in the fridge for up to 2 days before baking. Otherwise freeze for up to a month. Whenever you are ready to bake the casserole, let it thaw in the fridge overnight. Then bake at 350ºF for about 20-30 minutes. The casserole is rather cold when it comes out of the fridge, and therefore needs a bit longer in the oven.

Andrea says….

I love to use spicy refried beans when we make this burrito casserole dish. We make our own refried beans in the Instant Pot. They’re really easy and you can adjust the spiciness.

Recipe Tips

Follow these tips to make the best Mexican casserole with ground beef.

Tip: Drain the ground beef after it is browned. This will prevent your Mexican beef casserole from being too greasy.
Tip: Tear the tortillas to make a mostly single layer of tortillas. If your tortilla layer is too thick it will be chewy.
Tip: Make sure the liquid layers cover the tortillas completely or they will get crispy.
Tip: Don’t skimp on the cheese!

What To Serve With Mexican Ground Beef Casserole

We love to eat Mexican taco casserole with ground beef all by itself. However, sometimes you need to serve it as a meal. Try one of these delicious recipes:

Sides: Mexican rice, cilantro lime rice or Instant Pot black beans would be great side dishes to serve with taco casserole.

Salad: Pair this easy Mexican casserole recipe with a fresh salad. A green salad like our easy Italian salad or Stef’s delicious Taco Salad Shells.

Sauces: Traditionally, Mexican lasagna is served with guacamole, restaurant style salsa or pico de gallo. It would taste great with mango habanero salsa as well.

More Mexican Inspired Recipes

If you also love Mexican cuisine as much as we do then you have to try some spicy Sausage Rotel Dip and chips or these crowd pleasing recipes:

How To Store

Refrigerate: Let the Mexican taco casserole with ground beef cool completely before transferring into an airtight container or ziploc bag. Leftovers can be stored in the fridge for up to 3 days.

Freeze: Taco lasagna leftovers can be frozen in a freezer safe container or freezer bag for up to 3 months. Cut the taco bake into individual servings before freezing, for easy portion control when defrosting.

Defrosting: Thaw in the fridge overnight.

How To Reheat

You can reheat Mexican burrito casserole in the microwave, air fryer or oven.

Common Questions

Is it possible to use homemade refried beans and salsa for this recipe?

While we used store bought beans and salsa for convenience, you can of course use homemade refried beans and restaurant style salsa as well.

Can this casserole be baked in a disposable casserole pan?

Of course. Especially when you are making this dish for a party or potluck, we recommend baking it in a disposable aluminum casserole pan. That way you don’t have to worry about your dish breaking or being returned afterwards. It turns out just as delicious.

Can I add vegetables to Mexican layered casserole?

Yes, you can. You can easily stir fry a veggie blend of chopped bell peppers, diced white or red onion, sweet corn and even cut up zucchini. Then add a layer of the vegetable blend on top of the ground meat mixture before topping it with the shredded cheese. Additionally you can also add some whole beans such as black beans, pinto beans or kidney beans. Finally you can sprinkle the baked dish with sliced black olives alongside the fresh tomatoes and cilantro.

Easy Layered Ground Beef Mexican Taco Casserole Recipe

Everything you love about tacos in a quick and easy Mexican lasagna with ground beef that feeds the whole family. This easy weeknight dinner gets rave reviews.

Course Main Dish

Cuisine American, Mexican

Keyword burrito casserole recipe, ground beef layered Mexican casserole recipe, layered Mexican casserole, Mexican lasagna recipe, taco casserole

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 563kcal

Author Andrea + Stef

Equipment

large skillet
9×13-inch casserole dish
mixing bowls

Ingredients

1 lb ground beef
1 can refried beans
1½ cups salsa divided
¼ cup taco seasoning
¾ cup water
1 cup sour cream
4 cups shredded cheddar cheese
6 burrito size flour tortillas

Optional Garnish:

2 fresh tomatoes diced
¼ cup cilantro chopped

Instructions

In a large skillet over medium heat, brown ground beef. Drain grease.
Add water and taco seasoning to the ground beef. Mix and simmer for a 2-3 minutes.
Add refried beans and ½ cup of salsa to the taco beef mixture. Stir to combine. Remove from heat.
In a separate medium bowl, combine 1 cup salsa with 1 cup sour cream. Stir and mix well.
Preheat the oven to 350°F. Then spray a 9×13-inch casserole dish with cooking spray.
Lay 2 tortillas in the bottom of the baking dish.
Spread ⅔ cup sour cream mixture over tortillas.
Spread ⅓ of taco beef mixture over sour cream layer.
Sprinkle 1 cup shredded cheddar cheese over top of beef mixture.
Layer with 2 more large tortillas. We tear the tortillas to make sure all parts of the cheese layer are covered without the tortilla going up the side of the dish.
Repeat sour cream, taco beef mixture and shredded cheese layers.
Layer with 2 more tortillas.
Repeat sour cream and taco beef mixture.
Top with 2 cups shredded cheddar cheese.
Bake uncovered for 15-20 minutes or until the cheese is melted in all the layers. Remove from oven.
Optional: sprinkle with cilantro and fresh diced tomatoes.

Notes

Tips:

Drain the ground beef after it is browned. This will prevent your Mexican beef casserole from being too greasy.
Tear the tortillas to make a mostly single layer of tortillas. If your tortilla layer is too thick it will be chewy.
Make sure the liquid layers cover the tortillas completely or they will get crispy.
Don’t skimp on the cheese!

Nutrition

The post Easy Ground Beef Taco Casserole (Mexican Lasagna Recipe) appeared first on Family Dinners.

How long does simple syrup last in the fridge?

Andrea + Stef — Mon, 24 Oct 2022 23:04:44 +0000

Simple syrup is incredibly easy to make and comes in quite handy for making cocktails as well as mocktails. But how long does simple syrup last in the fridge? There are three main factors that contribute to the shelf life of homemade syrup: sugar content, flavoring and cooking method. This post not only describes different kinds of simple syrup, it will also tell you how to properly store them as well as how long they are generally good for.

What is Simple Syrup?

You can make basic simple syrup by combining 1 part of water with 1 part of sugar. Then stir the mixture over medium/high heat until the sugar has dissolved. Bring it to a boil, take off the heat and let cool completely. You can flavor simple syrup with zest, spices, herbs and fruit.

Generally there are 3 common mixing ratios. For light syrup mix 2 parts water with 1 part sugar (1 cup of water + ½ cup of sugar). The most popular mix is 1 part water and 1 part sugar (1 cup of water + 1 cup of sugar), this is called basic simple syrup. Lastly, there is thick syrup. Mix 1 part water with 2 parts sugar (1 cup of water + 2 cups of sugar). The more sugar is in the syrup, the longer it lasts.

Why You’ll Love This

Notable: incredibly versatile and easy to make
Main Ingredients: water, sugar, flavorings
Cooking Method: stovetop
Cooking Time: 5 minutes
Essential Ingredient In: cocktails, mocktails, punches, sangria, iced tea
Diets: gluten free, dairy free, vegetarian, vegan
Special Equipment Needed: saucepan, whisk, airtight container or bottle

Ingredients and Flavor Variations

Water and white sugar are the basic ingredients for rich simple syrup recipes. However, you can make different types of simple syrup by adding fruit, herbs, spices or zest. Some of our favorite add-ins are:

Berries: strawberries, raspberries, blueberries, blackberries, cranberries
Zest: orange, lemon, lime, grapefruit
Herbs: mint, elderflower, lavender, rosemary
Spices: cinnamon sticks, cloves, allspice, ginger, vanilla bean
Other Sweeteners: You can also create amazing flavors using brown sugar or honey.

How To Make Simple Syrup

Make homemade simple syrup by dissolving sugar in water over medium heat until the water becomes a rich simple syrup. The best way to make this is in a small saucepan on the stovetop. The ratio of sugar to liquid is 1:1. Use as much sugar as you want and include an equal portion of liquid. Use pure cane sugar, granulated sugar, brown sugar or even maple syrup. Bring your sugar solutions to a boil. Continue to stir as your sugar dissolves. Store in a sterile container (glass jars, glass bottles or plastic container) and allow to cool before storing. Try one of these recipes:

Cranberry Simple Syrup Recipe: This is wonderful in holiday drinks, holiday salads or any time you need to use a simple syrup.

Fruit Salad Dressing: This simple dressing is delicious over fruit salads.

Basic Simple Syrup: This is just a basic simple syrup you can use for any recipe that requires a store-bought syrup or homemade syrup.

If you increase the sugar to liquid ratio, you will get a thicker sweet syrup. Thicker syrups with more sugar will store in the refrigerator for a long time but you may need to adjust the amount you use in your recipes because they have a high sugar content and are therefore a much sweeter, richer syrup.

How To Store

Room Temperature: We do not recommend storing simple syrup on the counter any longer than it needs to cool down after cooking.

Refrigerate: Store in an airtight container or glass container such as a glass bottle, mason jar or jam jar in the refrigerator. A container with a lid that closes tightly is important.

Freeze: Pour into a freezer safe container or bag and freeze for up to 1 year. We recommend freezing simple syrup in ice cube trays. Pour equal amounts into an ice cube tray and freeze. Then put frozen ice cubes into a freezer ziploc bag. This way you can pull out just the right amount you need from the freezer bag when it’s time to use it.

Defrosting: Thaw in the fridge overnight or let sit on the counter until ready to use.

How Long Can You Store Simple Syrup?

As mentioned above, the shelf life depends on a couple of factors. Simple syrup recipes have a long shelf life compared to most homemade food and drink recipes. However, every bottle of your own simple syrup does not have the same shelf life.

Firstly, the amount of sugar in the syrup. The more sugar you add, the longer it lasts. See storage times below.

Secondly, the method of making the syrup effects the expiration date. The most popular way to make simple syrup is by bringing the water/sugar mixture to a boil, also called the hot process. This is because boiling kills bacteria and therefore creates a more stable syrup and ensures a longer shelf life. However, you can also make cold process syrup. Add cold water to sugar and stir until the sugar has dissolved. Cold water syrup does not last as long as the hot process one.

And thirdly, the shelf life also depends on whether your syrup is flavored or not. Unflavored syrup lasts longer than flavored ones. The flavors you add in will have their own shelf life. For example, our cranberry simple syrup has a shorter shelf life than plain simple syrup.

General Storage Times:

Flavored simple syrup as well as light syrup lasts about 2 weeks in the fridge.
Basic simple syrup (1:1 ratio) lasts up to 1 month in the fridge.
Thick simple syrup with more sugar than water lasts about 2-3 months in the fridge.

Stef says….

Classic Rum Mojitos are some of my favorite cocktails. They are a tasty combination of tart lime, flavorful mint, good ol’ spiced rum, and a splash of sweet and soda! So if your are looking for new recipes to use up your simple syrup, mojitos are perfect for you!

Storage Tips for Simple Syrup

Follow these tips on how to properly store homemade syrup.

Tip: Boil your simple syrup. Boiling makes a more stable syrup and extends the shelf life.
Tip: Use a sterile and airtight container. It is very important to pour the syrup into a clean airtight container such as a glass bottle or mason jar.
Tip: Keep the syrup in the fridge. Do not let the finished simple syrup sit on the counter for long periods of time. Return to the fridge whenever possible.

Recipes That Use Simple Syrup

Common Questions

My simple syrup is getting cloudy, is it still safe to use?

Unfortunately, no. When simple syrup starts to get cloudy, it has gone bad. The cloudiness is a sign that bacteria is growing and therefore the syrup needs to be thrown away. If stored too long, simple syrup might also develop a foul odor due to the growth of mold.

What is the best sugar-to-water ratio for simple syrup?

Generally there are 3 common mixing ratios. For light syrup mix 2 parts water with 1 part sugar (1 cup water + ½ cup sugar). The most popular mix is 1 part water and 1 part sugar (1 cup water + 1 cup sugar), this is called basic simple syrup. Lastly, there is thick syrup. Mix 1 part water with 2 parts sugar (1 cup water + 2 cups sugar). The more sugar is in the syrup, the longer it lasts.

Can I make other flavors of simple syrup?

Of course. In fact you can make loads of different flavored simple syrup. You can add flavor by simply switching to brown sugar, and your syrup will have a slight caramel flavor. Besides fruit, you can also add spices, such as vanilla, anise, or cloves. Furthermore, you can add herbs to the water and sugar mixture to make flavors such as mint or elderflower. Adding zest such as orange, lemon or lime, for example, creates syrup with amazing citrus flavor.

Andrea says….

I always keep a couple of bottles of different flavored simple syrup in my fridge. Not only do they come in handy to make amazing drinks, but you can also use homemade syrup as a topping for ice cream or a sweetener for iced tea. Furthermore, you can drizzle or brush it on baked cake layers to add extra flavor and keep the cake moist.

Basic Simple Syrup Recipe

How to make a basic simple syrup recipe with sugar and water.

Course condiment

Cuisine American

Keyword simple syrup

Cook Time 10

Total Time 10

Servings serveings

Calories 48kcal

Author Andrea + Stef

Ingredients

1 cup sugar
1 cup water

Instructions

In a small saucepan, combine water and sugar. Whisk occasionally while you bring to a boil.
Stir while the sugar dissolves. The sugar mixture will thicken and become clear.
Remove from heat and cool before storing.

Notes

Store in an airtight container in the refrigerator for up to 1 month.

Nutrition

The post How long does simple syrup last in the fridge? appeared first on Family Dinners.

How To Make Fruit Salad Dressing

Andrea + Stef — Mon, 24 Oct 2022 21:11:59 +0000

Have you ever wondered how to make fruit salad dressing? Our delicious fall fruit salad dressing is super quick and easy to make and adds immense flavor to any fresh fruit salad blend. Spiced fruit salad dressing is a combination of orange juice, sugar, orange and lemon zest as well as apple pie spice. Simply combine the ingredients, simmer, strain and cool. This is the best fruit salad dressing. It will bring your fruit salads to the next level and make even the harshest fruit critics go for seconds and thirds.

Fall Fruit Salad

What is Fruit Salad Dressing?

Fruit salad dressing is generally a blend of three main ingredients. Firstly, a sweetener, such as sugar, honey or maple syrup. Secondly, freshly squeezed citrus juice, such as lemon juice, lime juice or orange juice. And thirdly, citrus zest and spices, such as cinnamon, apple pie spice or ginger. Fruit salad dressing adds incredible flavor to a summer fruit salad or fall fruit salad and even makes it last longer. Whip up this easy fruit salad recipe with for favorite combination of fruit and this easy dressing.

Why You’ll Love This

Notable: sweet, citrusy and full of warm fall spices
Main Ingredients: orange juice, sugar, apple pie spice, lemon zest, orange zest
Cooking Method: stovetop
Cooking Time: 5 minutes
Pairs well with: all kinds of fruit salad blends — pour over your favorite fruit salads
Diets: gluten free, dairy free, vegetarian, vegan
Special Equipment Needed: small saucepan, zester, whisk

Ingredients

You may have all of these fall fruit salad dressing ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

Pantry Ingredients: sugar
Refrigerated/Frozen Ingredients: orange juice
Produce Ingredients: orange zest and lemon zest
Spices: apple pie spice
Fruit Mixture: For best results use your favorite fruits, enough to fill a large bowl. We suggest cutting fruits into bite sized pieces. Use ripe fruits for a fresh flavor. Suggested fruits include: stone fruits like peaches or nectarines, apples, red grapes, green grapes, pears, oranges, fresh strawberries, fresh blueberries, mangoes, pineapple chunks, papaya or avocado.

Variations:

Orange Juice: Substitute the orange juice for fresh lime juice, pineapple juice or apple juice.

Sugar: Substitute white sugar for brown sugar (light brown sugar or dark brown sugar will work).

Spices: Try a pumpkin pie spice instead of apple pie spice.

Zest: Substitute for lime zest.

WHAT TO MAKE NEXT: This flavorful fruit salad dressing pairs really well with our Fall Fruit Salad for Thanksgiving and Christmas. A nutrient-dense fruit blend with apples, oranges, grapes, pecans and dried cranberries.

Recommended Tools

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Fine-mesh strainer – This helps remove any small spice particles that you don’t want in your finished fruit salad.

Instructions

This section shows how to make fruit salad dressing on the stovetop, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

COMBINE INGREDIENTS: In a small saucepan, mix orange juice, sugar, apple pie spice, zest of 1 lemon and zest of 1 orange.

COOK: Place over medium heat. Whisk to combine. Bring to a low boil and simmer for 3-4 minutes.

STRAIN: Strain in a fine mesh strainer and cool completely.

WHAT TO MAKE NEXT: Fruit salad doesn’t always have to be sweet. Stef’s delicious Peach Burrata Salad with Cherries, Pistachios and Berries combines refreshing flavors from berries, cherries, fresh peaches, and creamy burrata cheese!

Make Ahead

This delicious fruit salad dressing can be made up to 3 days ahead of time. Cool it completely, transfer to an airtight container or jam jar and store in the fridge until ready to use.

How To Pick Fruit For A Fruit Salad

When you are choosing fruit for a fruit salad make sure you pick lots of different colored fruit. The more colorful a fruit salad is the more scrumptious it looks. Different textures are also a plus, such as crunchy apples, soft berries or juicy oranges. Moreover, combining lots of different kids of fruit ensures a great variety of nutrients, such as vitamins, minerals and fiber. Tip: Use your favorite fresh fruit! Or try to stick to seasonal fruit. Cut enough to fill a big bowl.

Some good choices for our favorite fresh fruits for fruit salad are:

apples and pears
oranges and mandarin oranges
berries (strawberries, raspberries, blueberries, blackberries)
seedless grapes
melons (watermelon, cantaloupe, honeydew)
peaches and nectarines
tropical fruit (pineapple, kiwi, mango, papaya)

Additionally, you can add toasted nuts for some crunch. We like using pecans, walnuts or almonds. Dried cranberries, poppy seeds, chia seeds or fresh herbs, like basil or fresh mint, for example, are also popular add-ins for fruit salad.

Stef says….

Mangos are a sweet, tropical super fruit packed with over 20 different vitamins and minerals. While I love eating it plain, it also tastes fantastic in a fruit salad. If you ever wondered how to cut a mango, then take a look at my post and you will be an expert in no time.

Recipe Tips

Follow these tips to make the best fall fruit salad dressing.

Tip: Use organic oranges for zest. To avoid ingesting harmful pesticides or additives try to use organic citrus fruits for zesting.
Tip: Use freshly squeezed orange juice. Freshly squeezed orange juice produces the best dressing.
Tip: Don’t skip straining the dressing. This way you wont end up with bigger spice parts or zest in your finished salad. Those might make it look unappetizing.

How To Store

Room Temperature: You can leave the ready made dressing on the counter if you are planning on using it within a couple of hours.

Refrigerate: If you are not using the dressing right away, or in case you have any leftovers, store them in an airtight container or jam jar in the refrigerator for up to 3 days.

Leftover fruit salad that is already mixed with the dressing will store in the refrigerator for up to 3 days though the fruit will lose freshness after 1-2 days. It is best to eat the next day.

Where To Serve Fruit Salad

Fruit salads are easy to make ahead or take to your next event. Consider making it for one of these:

Showers: Bridal showers or baby showers are a great place to serve a sweet fruit salad.

Cookout: A fruit salad is a beautiful dish for a summer BBQ or backyard summer cookouts. It makes the perfect summer side dish.

Holiday Meal: These are a great addition to a traditional holiday meal.

Common Questions

How do I zest a lemon without a lemon zester?

It’s not a problem if you don’t own a lemon zester. You can also use the fine side of a box grater to rub off the lemon zest. Another way to zest a lemon is using a vegetable peeler. First, peel off very thin slices of lemon peel (avoid the white part) and then chop the lemon peel finely on a cutting board with a knife.

Is it ok to substitute any other sweeteners for the white sugar?

Yes. In fact, you can use any sweetener that you prefer. You could try honey, maple syrup, agave nectar, or coconut sugar. Flavor as well as the degree of sweetness may vary a bit using another sweetener.

Should I use store bought or freshly squeezed orange juice for this dressing?

We prefer freshly squeezed orange juice for this dressing, but you can also use store bought in a pinch.

Fall Fruit Salad Dressing Recipe

Skip the creamy, heavy sauces and learn how to make this easy to make fruit salad dressing full of citrus flavor and fall spices.

Course Dessert, Side Dish

Cuisine American, vegan, vegetarian

Diet Low Lactose, Vegan, Vegetarian

Keyword how to make fruit salad dressing, recipe for fruit salad dressing, what to serve with fruit salad

Prep Time 2

Cook Time 3

Total Time 5

Servings portion

Calories 250kcal

Author Andrea + Stef

Equipment

small saucepan
whisk
fine-mesh strainer

Ingredients

½ cup orange juice
¼ cup white sugar
¼ teaspoon apple pie spice
zest of 1 lemon
zest of 1 orange

Instructions

In a small saucepan, mix orange juice, sugar, apple pie spice, zest of 1 lemon and zest of 1 orange.
Place over medium heat. Whisk to combine. Bring to a low boil and simmer for 3-4 minutes.
Strain through a fine mesh strainer.
Cool completely and store in the fridge until ready to use.

Nutrition

The post How To Make Fruit Salad Dressing appeared first on Family Dinners.