I Am... Mint Snowman Marshmallows
These mint snowman marshmallows are so incredibly festive and cute; they never fail to get me into the holiday mood. I think snowman marshmallows might be my favorite ever marshmallows. Especially if they’re mint flavored and homemade. If you’ve never had homemade marshmallows and you’re a fan of marshmallows in general, you need to make marshmallows from scratch. They’re like a whole other species: super soft, fluffy and plush. They just melt in your mouth. Honestly, I think clouds probably taste like super puffy marshmallows. Homemade marshmallows probably seem a bit intimidating, but they’re actually pretty simple. The only caveat is that you need a stand mixer because the marshmallow mixture is whipped for over 20 minutes and it gets super thick and fluffy which will basically make your arm fall off if you try to do it by hand.
How to make homemade marshmallows
- Prep your pan. Butter and use powdered sugar to lightly dust a pan or glass baking dish.
- Bloom the gelatin. Add the gelatin to some cold water in the bowl of your stand mixer and let sit/bloom.
- Heat up sugar, corn syrup, and water to 240°-245°F, the firm ball candy stage. If you have a candy thermometer, clip it into your pan, making sure the bulb isn’t touching the base, otherwise it’ll get a false reading.
- Slowly add the hot sugar to the gelatin in the bowl of the stand mixer. Then whip until fluffy and marshmallow-y.
- After you have marshmallow fluff, it’s time to spread it in the pan and let it cure until firm.
- After that, you can cut it out and decorate it. You did it, you made marshmallows!
Marshmallow ingredients
- Sugar - regular granulated white sugar is the bulk of this recipe
- Corn syrup - this helps prevent the sugar from crystallizing and keeps your marshmallows super soft
- Gelatin - gelatin is what’s going to set the marshmallows
- Mint extract - these guys are mint marshmallows and a little bit of mint extract is what gives them that coolminty flavor. These marshmallows are amazing in hot chocolate! If you’re not a fan of mint, feel free to use the extract of your choice
Do I need a stand mixer to make homemade marshmallows?
Unfortunately, yes. The hot sugar and gelatin mixture takes about 20 minutes to whip up on high and the fluffier it gets, the stickier and more difficult it is to whip. Our current mixer is the KitchenAid Artisan Mini and it's awesome, but sold out everywhere as of this writing. There are some available on amazon still, although refurbished.Why make snowman marshmallows
- You love projects and you’re tired of making sourdough
- You’ve never made candy before - this is a great first candy to make!
- You love marshmallows and these are pure melt in your mouth fluffiness
- You want to see little snowman faces melting away in your hot chocolate
What if i don’t have time to make homemade marshmallows?
You can make these snowmen with store bought marshmallows!- Cut jumbo marshmallows in half with a pair of scissors.
- Dip the sticky sides into icing sugar, then shake off the excess.
- Decorate with melted orange candy melts noses and melted dark chocolate eyes and mouths.
How to store homemade marshmallows
There’s no denying it, these guys have a lot of sugar in them. But, because they’re most all all sugar, they keep for a really long time. Make sure they’re in an air tight container and keep them at room temp - they’ll stay soft and squishy for up to 3 weeks. I hope you have a chance to make these little guys! They are so worth it as a pick-me up on a random winter afternoon. Their little faces melting will definitely make you squee with the cuteness.More fun holiday projects
- Super Simple Cut-Out Gingerbread Cookies
- Mini Gingerbread Houses
- Pull Apart Christmas Bread
- Peppermint Bark Crepe Cake Recipe
- Peppermint Bark Cookies
- Festive Caramel Corn and Rice Krispie Mix
- Small Batch Cookies – 1 Egg to 4 Cookies: Snickerdoodle, Chocolate Chip, Sugar, and Ginger
- Dark Chocolatey Drizzled Flaky Sea Salt Kettle Corn
- Gingerbread Corgi Cookies
Mint Snowman Marshmallows
- stand mixer
- 1 tbsp gelatin (1 envelope)
- 1 cup sugar
- 2 tbsp corn syrup
- 1 pinch salt
- 1/4 tsp mint extract
- 1/2 cup powdered sugar
- 1/4 cup candy melts (orange)
- 1/4 cup dark chocolate (chopped)
Prep
Bloom the gelatin: In the bowl of your stand mixer, pour in 1/4 cup of cold water. Sprinkle the gelatin on top and mix to moisten.
Pan: lightly butter an 8x8 inch pan, then dust with icing sugar. If desired, line with parchment paper.
Tools: Lightly butter a spatula and an offset spatula.
Marshmallows
In a pot, mix together the sugar, corn syrup and 1/4 cup water. Stir until the sugar is incorporated and wet, then bring to a gentle boil over medium high heat, swirling occasionally to distribute the heat. Heat until the mixture reaches 240°-245°F. When the sugar mix comes to temp, remove it from the heat and let the bubbles subside. Sprinkle in a bit of salt and add the mint extract to the gelatin. Carefully pour the sugar into the bowl of the stand mixer.
With the whisk attachment, turn the stand mixer to low and beat for 2 minutes. Increase the speed to high and whip until the marshmallows double to triple in size and are fluffy and white, about 10-15 minutes.
When the marshmallows are full and white and fluffy, use your buttered spatula to help pour them into the prepared 8x8 pan. Smooth out with the buttered offset spatula and lightly dust the tops with powdered sugar. Let cure in the pan for 3-6 hours.
Remove the marshmallows from the pan and place on an icing sugar dusting cutting board. Lightly butter a 1 inch round cutter and cut out snowmen heads.
Dust with powdered sugar and use melted orange candy melts and dark chocolate to pipe on eyes, mouths, and noses. Let set then enjoy as is or in hot chocolate!
Storage: Store in an air tight container at room temp for up to 3 weeks.
Estimated nutrition assumes you're not consuming all the candy melts and dark chocolate, only enough to make the snowman faces.
I Am... Tiktok Cinnamon Rolls
All you need are two ingredients for the fluffiest, gooey-iest Tiktok cinnamon rolls hack. These are the perfect lazy snack for the holidays, warm and cozy and wintery. I’ve been seeing the TikTok cinnamon roll hack all over my for you page and since I absolutely love cinnamon rolls, I had to try it. It’s super simple and promises to make extra moist and fluffy cinnamon rolls that taste just like Cinnabon.
How to make Tiktok cinnamon rolls
This cinnamon roll hack is incredibly easy, just like all viral hacks.- Preheat your oven to 350°F.
- Butter a large baking dish.
- Add the cinnamon rolls, spaced apart so they can rise and bake up fluffy.
- Pour heavy whipping cream over the tops of the cinnamon rolls.
- Bake according to the package directions.
- Add the frosting on while they’re still warm, but not hot, let cool slightly and enjoy!
TikTok cinnamon roll hack ingredients
You only need two ingredients for this hack: store-bought ready to bake cinnamon rolls and heavy whipping cream.Store bought cinnamon rolls
You want the refrigerated ready to bake rolls that come in tubes. There are so many brands out there and all of them will work, but if you want the specific ones I’ve seen on TikTok, they’re they’re Pillsbury Grands, more on that below.Heavy whipping cream
Heavy whipping cream is the secret ingredient. It adds extra moistness and richness to the buns, making they super fluffy and gooey when they bake up. They also help the tops bake up to a beautiful golden brown.What are Tiktok cinnamon rolls?
This viral hack is everywhere on Tiktok and it’s super simple: store bought cinnamon rolls baked in heavy whipping cream. The rolls bake up light, fluffy, moist, and extra gooey. The layer of heavy whipping cream bakes into the buns giving them more heft and lightness as well as helps the tops bake to a beautiful golden brown.How to open a cinnamon roll can
To be honest, opening tubes of cinnamon rolls or biscuits scares me because of the pop. I always think that the rolls are going to explode. What I like to do is, peel the outside paper off, carefully, and if that doesn’t open the package, I hold the tube and gently twist in opposite directions so the seams of the cardboard tube expands and opens. You can also gently knock it against the counter top to break the seam.Do these taste like Cinnabon?
If you want your cinnamon rolls to taste like Cinnabon, you’ve got to get Pillsbury Grands with cream cheese icing. Otherwise, all other store-bought ready to bake cinnamon rolls in the fridge section will work as well. Be sure to get the big cinnamon rolls if you want the look and feel of giant buns.Who invented the Tiktok cinnamon roll hack?
There are so many people who are doing this now and it’s kind of hard to tell who started the trend. If you know who invented it, please let me know!How to make TikTok cinnamon rolls in the air fryer
If you don’t have an oven or you’re just making one tube aka a small batch of cinnamon rolls, you can do these right in the air fryer. To bake cinnamon rolls in the air fryer, place 1 package of cinnamon rolls in a heat proof safe pan that fits in the air fryer, then pour 1/2 cup of heavy whipping cream over the tops. Air fry the rolls for 12-15 minutes at 320°F or until golden on top and cooked through. Top with frosting while still warm.How long to bake Tiktok cinnamon rolls
The good thing about these rolls is that there’s no chance of them drying out in the oven. It’s best to bake the rolls a bit longer, more towards the 30 minute mark, since they bake in cream. You want to make sure the rolls cook through completely. If you have an instant read thermometer the internal temperature of the center of the cinnamon rolls should be 190°F. If you don’t have a thermometer, gently press the center of a roll. It should feel slightly firm and not raw-dough squishy. You can also stick a toothpick or a paring knife into the middle of a roll. The toothpick should come out clean. If your buns start to brown too much without them being done, cover with foil and continue to bake.Homemade cream cheese frosting
If you want to elevate your cinnamon rolls, make a batch of homemade cream cheese. While you’re baking, it’s easy to whip up a batch. Simply mix together: 1/2 package (4 ounces) room temp cream cheese, 3 tbsp room temp butter, 3/4 cups powdered sugar, and 1/2 tsp vanilla until smooth. Frost the rolls when warm. The icing will nestles into all the cinnamon-y nooks and crannies.
Small batch Tiktok cinnamon rolls
It’s easy to make a small batch of these rolls. Just bake off one tube. Lightly butter a small baking dish. Then place the five rolls inside and pour on 1/2 cup of heavy whipping cream. Bake as per the recipe below and frost when warm.
Variations
The basic cinnamon roll hack is cinnamon rolls plus heavy cream, but here are two variations:- Extra cinnamon - melt 1/4 cup of butter and stir in 1/4 cup brown sugar and 2 tsp cinnamon. Pour over the rolls before adding the heavy cream. Bake as per the recipe.
- Pecans - melt 1/4 cup of butter and stir in 1/4 cup brown sugar and 1/2 cup chopped pecans. Top the rolls before pouring over the heavy cream. Bake as per the recipe.
Real cinnamon rolls
If you're feeling fancy and want the real deal cinnamon rolls, try these ones! Happy cinnamon roll hacking! xoxo stephTiktok cinnamon rolls
All you need are two ingredients for the fluffiest, gooey-iest Tiktok cinnamon rolls hack.
- 2 tubes store bought cinnamon rolls (Pillsbury Grands preferred)
- 1 cup heavy cream ((aka whipping cream))
- butter (for the pan)
Preheat the oven to 350°F. Lightly butter a large baking dish. Place the cinnamon rolls inside, giving them space to expand.
Pour the heavy cream on top of the rolls, making sure each one is fully coated.
Bake for 25-30 minutes or until golden brown and fully cooked through.
Remove from the oven and add the included icing on while still warm. Enjoy!
I Am... Turkey BBH Noodle Soup Recipe
Everyone knows the best part of Thanksgiving is the leftovers, especially leftover turkey. We always, always make stock with our turkey carcass, and we often use it to make this hue style turkey noodle soup. I'm all about leftovers. I mean, once, when I was at a party, someone asked how everyone liked to eat their Thanksgiving leftovers. I literally said that I like to make myself a plate that looks just like Thanksgiving dinner. I kind of got some weird looks and when everyone else answered, I realized why. Most people were saying things like turkey chili, sandwiches, turkey alfredo pasta, things like that. But really, I mean, I LOVE turkey dinner and don't understand why people get tired of it. But, as much as I love straight up leftovers, I really really like using leftovers to make entirely new dishes. Dishes like this spicy turkey vermicelli noodle soup, a take on Vietnamese bun bo hue. Hue style soup is so good. It's lemongrass-y, spicy, and incredibly addictive. If you like pho, you're in for a treat because hue noodle soup is like pho but turned up times ten. Traditionally hue noodle soup is made with beef, which is why it's called bun bo hue. Bun means vermicelli, bo means beef, and hue, well, that's an area in Central Vietnam. So, this is kind of like bun turkey hue: vermicelli turkey in a hue style soup. The best part of this dish, aside from the fact that it's delicious, is that it comes together pretty fast.
How to make hue style turkey noodle soup
- Make the stock in the oven. It doesn’t get more hands off than this and it’s perfect fo a lazy Friday you spend on the couch surfing Black Friday deals.
- Pop the turkey carcass, minus any meat left on the bones, into a large pot with lemongrass, garlic cloves, shallots, sugar, water, and fish stock. Let it hang out in a 200°F oven for at least two hours.
- While you take a break from online shopping, make some some chili oil aka satế aka what gives this noodle bowl all of its flavor. It’s garlicky, spicy, and full of lemongrass flavor.
- Blend up lemongrass, shallots, garlic, and chilis in a food processor, then add everything to a small pot with netural oil and gently simmer. Remove from the heat, then mix in chili flakes, sugar, and fish sauce. Let cool.
- When your stock is done, cook some thick vermicelli, add a scoop of satế to your bowl, top up with noodles and leftover turkey. If you have herbs (cilantro, mint, sliced green onions, thinly sliced red onions, or Thai basil) it will absolute be a win.
What is bun bo hue?
A spicy noodle soup from Central Vietnam, specifically the Hue region. Bun bo hue, or BBH as those in the know call it, is herbaceous beefy lemongrass stock seasoned with a spicy saté (sauce). Thick, round vermicelli noodles swim in the red hued soup and tender slices of meat and fresh herbs punch everything up. It’s spicy, savory, sour, and sweet all at once. Balanced, yet in your face full of flavor. Here, instead of the classic beef stock we’ll make a lemongrass turkey stock then flavor it with a chili oil that has lemongrass, shallots, garlic, fish sauce, and two kinds of chilis. It’s seriously delicious. Happy leftover-ing! xoxo stephHue Style Turkey Noodle Soup
Turkey Lemongrass Soup Stock
- 1 turkey carcass
- 3-4 stalks lemongrass (bruised and cut into 4" lengths)
- 2 cloves garlic
- 1 shallot (halved)
- 1.5 tbsp sugar (or ~20 grams of rock sugar (preferred))
- 8-9 cups water
Lemongrass Chili Oil
- 1/2 cup neutral oil
- 1-2 tbsp red pepper flakes (divided)
- 2 shallots (minced)
- 6-8 cloves garlic (minced)
- 1/4 cup lemongrass (minced)
- 1 tbsp sugar (or ~10 grams of rock sugar (preferred))
- 2 tbsp fish sauce
- 1 tbsp shrimp paste (optional, see notes)
To Finish
- 12-16 oz dried rice vermicelli (look for thick hue style noodles)
- 1 lb leftover turkey (sliced or chopped)
- red onion (thinly sliced)
- mint (roughly chopped, optional)
- cilantro (roughly chopped, optional)
- green onions (sliced, optional)
- 1 lime (cut into wedges)
Make the stock: Adjust the racks in the oven so a large pot can fit in the middle and heat to 200°F. Place the turkey, lemongrass, garlic, shallot, and sugar in the large pot and top with water. Bring to a gentle simmer, then very carefully transfer to the oven, uncovered, and cook in the oven for 2 hours.
Meanwhile, make the chili oil: in a small, deep sauce pan, heat the oil and chili peppers over medium low heat, stirring often, until it smells aromatic. Remove from the heat and strain with a mesh strainer. Add the oil back to the pan along with the shallots, garlic, and lemongrass. Cook over medium heat, stirring, until the shallots just begin to soften, about 2-3 minutes. Remove from the heat and stir in rock sugar until dissolved, then stir in the red pepper flakes, fish sauce, and shrimp paste.
Remove the stock from the oven and carefully strain into a large pot. Season it with fish sauce, by the tablespoon until it is aggressively seasoned but not overly salty, about 3-4 tablespoons. Keep the stock on a low boil.
Assemble: Cook the noodles according to the package. Drain well and place the noodles in large warmed bowls and top with about 2 cups of the spicy lemongrass broth, 1-2 tablespoons of chili oil (to taste), and leftover turkey. Add sliced red onions, mint, cilantro, green onions, and lime to taste. Add more chili oil if you like it hot!
You will definitely end up with more chili oil than stock so you can save it for another round of whatever soup you might have on hand. Enjoy :)
The shrimp paste can be found at most asian grocery stores. It’s quite smelly on its own but essential if you want an authentic flavor.
Estimated nutrition (esp the sodium) will be highly dependent on your seasoning and how much soup you consume.
I Am... Coconut Chicken Curry
Coconut chicken curry is one of my all time favorite comfort foods, especially this version: Malaysian-ish coconut curry chicken. The saucy, coconutty curry sauce spooned onto rice is so, so good. This is my ultimate chicken curry: flavorful and savory, with a hint of spice and a coconutty base; tender, large, juicy pieces of chicken; soft and tender potatoes that still hold their shape; and a sauce thick enough to coat a spoon but not so thick that it doesn’t flow over rice easily.
This chicken curry recipe is the best of all worlds
This curry is a mix of Malaysian, Singaporean, and Indonesian styles. It’s thickened with coconut milk, seasoned with fish sauce, and scented with lemongrass, star anise, and cinnamon. A flavor bomb of savory with just a hint of sweet and spice. It’s 100% a labor of love: hand pounded aromatics, a custom mix of spices, and a slow gentle simmer, long enough for the oils to separate out and float on top for those glorious pools of seasoned oil on top of the saucy yet thick coconut curry sauce.How to make coconut chicken curry
- Make the curry paste. Crush all lemongrass, garlic, shallots, ginger, and Thai chilis together with a mortar and pestle. You can use a food processor too. Stir in the curry powder, turmeric, chili flakes, and a bit of oil.
- Marinate. Let the chicken absorb ALL the flavors. Longer is better, but at least 30 minutes.
- Sear. Give the chicken skin a nice golden sear. This also fries the curry paste a bit to bring out the flavors.
- Simmer. Simmer everything together until the chicken is juicy and cooked through and the potatoes are nice and tender, about 1 hour.
Chicken curry ingredients
It looks like you need a lot for this chicken curry, and I’m not going to lie, the ingredient list is on the longer side, but it’s well worth the shopping and time investment. Along with the standard chicken, potatoes, garlic, ginger, coconut milk, and chicken stock, you’re going to need the following:- Lemongrass – These days you can find lemongrass paste at the grocery store, but the flavor difference between chopping your own and store bought is intensely different. It’s better to stick with fresh lemongrass: just pull out your favorite knife and go to town.
- Shallots – Shallots are going to add a bit of extra sweetness and onion flavor without onions. They’re sweet and mild and used extensively in Southeast Asian food.
- Curry Powder – Try to buy a Malaysian curry powder mix from an Asian grocery store but if you can’t, regular curry powder will do.
- Turmeric – A bit of turmeric goes a long way. It’s healthy, earthy, and adds a sunny orange hue to the curry. Turmeric is an absolute must for curry.
- Cinnamon stick – A whole cinnamon stick adds a bit of warmth and a bit of sweetness.
- Star anise – Use whole star anise when you’re simmering the curry, the slight licorice bitterness really compliments all the other flavors.
- Fish sauce – Instead of salt, we’re going to be using fish sauce to season. It’s rich and full of umami and really enhances the chicken flavors.
Optional
- Thai chilis – These little red peppers pack a punch. I love adding fresh chilis to curry because it brings the heat, but if you’re head adverse, you can leave these out or seed them.
- Crushed Chinese chili flakes – Really you can use any crushed chili flakes, but Chinese crushed chili flakes have less seeds and are toasted in such a way that the smokiness and pepper flavor really shines through.
- Lime leaves – These are optional because I know how difficult it can be to find fresh lime leaves. If you do find them, they will add a light citrus freshness.
The sign of a good curry
Those pools of oil on top are a sign of a really good curry, by the way, if you’re asking Malaysians or Singaporeans or Thai or Indians or anyone who knows curries. You want your coconut milk and spices to split into two: a flavorful infused oil and a rich, dense, coconut base. When your curry splits, it means that all of the excess water that was in the coconut milk has evaporated and your curry is now concentrated, leaving only the flavorful good stuff.Is this chicken curry spicy?
A good chicken curry is adaptable – you should be able to make it spicier if you’re a spice fiend, and slightly milder and sweeter if you’re looking for a comforting easy curry. If you don’t want it spicy, leaving out the fresh and dried chilies will make this a family friendly affair.Instant pot chicken curry
To make chicken curry in the instant pot instead: After the chicken has been marinated, heat up 2 tablespoons of oil in the Instant Pot insert over saute high. When the oil is hot, sear the chicken, skin side down, until golden. Flip the chicken skin side up and add the coconut milk, chicken stock, cinnamon stick, star anise, and lime leaves. Cook on high pressure for 10 minutes. Quick release when the cooking time is done and reduce the liquid on sauté high if desired.Crockpot chicken curry
To make chicken curry in a crockpot instead: After the chicken has been marinated, heat up 2 tablespoons of oil in a frying pan. When the oil is hot, sear the chicken, skin side down, until golden. Remove the chicken from the pan and add to the slow cooker. Stir in the coconut milk, chicken stock, cinnamon stick, star anise, and lime leaves. Cook on low for for 4 to 5 hours.Curry powder
If you’re feeling ambitious, you can make your own curry powder at home. You’ll need:- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 2 whole cloves
- 1 tablespoon fennel seeds
- 1 tablespoon whole black pepper
- 2 inch cinnamon stick, broken into pieces
- 1 tablespoon crushed Chinese chili flakes
- 1-2 whole cardamom pods
- 5-6 dried Chinese chilis
- 3 tablespoons ground turmeric
What to serve with chicken curry
Sometimes I like to have some lime on the side to squeeze some freshness on and serving up cucumbers with this is a pro move, the fresh juicy crunchiness of a good cucumber plays nice with the spice. I hope you give this curry chicken a try. It’s near and dear to my heart. kari ayam and roti prata forever! xoxo stephCoconut Chicken Curry
Slightly spicy, coconutty and comforting Malaysian curry chicken.
Curry Paste
- 2 stalks lemongrass (sliced)
- 4 cloves garlic (minced)
- 2 shallots (peeled and chopped)
- 1 tbsp ginger (minced)
- 2 tbsp curry powder (Malaysian/SE Asian preferred)
- 1/2 tsp ground turmeric
- 1/2 tsp red pepper flakes (Chinese preferred)
- 1 Thai bird’s eye chili (sliced, optional (or more, you monster))
- 2 tbsp oil
For the Curry
- 2 tbsp oil
- 8 chicken thighs (bone-in, skin-on)
- 3-4 potatoes (small, peeled and quartered)
- 1 cinnamon stick
- 2 star anise pods
- 5 lime leaves (optional)
- 1.5 cups coconut milk
- 1/2 cup chicken stock
- 1 tbsp fish sauce
- 2 tsp brown sugar
Crush lemongrass, garlic, shallots, ginger, and Thai chilis in a mortar and pestle (or a food processor but it'll be less tasty) until it resembles a paste. Stir in curry powder, turmeric, crushed chili flakes, and 2 tablespoons oil. Coat chicken throughly with the curry paste and let marinate for 30 minutes.
In a large dutch oven, heat up another 2 tablespoons of oil and fry the chicken, skin side down, until golden. Flip the chicken skin side up and add the potatoes. Stir in coconut milk, chicken stock, cinnamon stick, star anise, and lime leaves.
Bring to a gentle simmer and cook for 1 hour, or until chicken is soft and tender. Season with fish sauce and brown sugar and enjoy!
I Am... You need a nugget ice maker in your life
Have you ever dreamed of a nugget ice machine at home but are wary of the lofty promises? We have one, and you can read all about the experience of owning your very own nugget ice maker below. If you know, you know nugget ice. It’s the good ice. The adorable, chewable ice that is practically a snack in itself. I LOVE nugget ice with a passion and last year my dream came true when Mike gifted me a nugget ice machine for Christmas. A nugget ice machine has been on my radar forever. I conveniently forgot about home nugget ice makers and I must say, my Christmas gift was both a surprise and an absolute win! Christmas day was full of nugget ice and everyday after we have enthusiastically used our nugget ice maker.
What is nugget ice?
If you’re not in the know, you might be wondering, what the heck is nugget ice? Yes, it’s just ice, but really, it’s special ice! Nugget ice has air pockets giving it layers and layers. Think of nugget ice as the croissant of the ice world. The layers create pockets of air, making nugget ice fluffy and not at all dense or hard. Nugget ice is fluffy and chewy.Why is nugget ice special?
Nugget ice is not regular ice. It’s shaped, unsurprisingly, given its name, like a small nugget. Because it’s made in a machine that adds pockets of air, the nuggets are softer and chewier. The air pockets let liquid seep in, flavoring the ice so they become little chewable nuggies of whatever beverage you’re drinking. It has the ability to cool drinks fast while melting slow. The special part is the texture: crunchy on the outside and chewy on the inside.How is nugget ice made?
Nugget ice is a special process of flash freezing water while extruding it through tiny holes. Most nugget ice makers work like this:- The water passes through an extruder that has small holes
- As the water pushes through under pressure, little droplets form
- The droplets flash freeze into nuggets with air pockets naturally forming during the freezing process.
- Boom, you have nugget ice!
Homemade nugget ice
It used to be that nugget ice at home was a dream, but now, there are so many counter top nugget ice machines out there. The only way to make nugget ice at home is with a nugget ice machine.Best nugget ice machines
We absolutely love our Easyera nugget ice maker. It makes ice quickly, in about 20 minutes, it’s super easy to clean, and it’s pretty compact. Sure, it’s a little noisy, but the nature of nugget ice means that the extrusion and freezing process is always going to be a little loud. We’ve never had any issues with our nugget ice machine. There’s a self cleaning mode and it makes more than enough ice for the two of us. I love that it’s smaller than so many of the other nugget ice machines out there because it lives permanently on our countertop. The GE Profile Opal 2.0 Ultra nugget ice maker has been floating around a lot lately but it’s HUGE and apparently it’s not very easy to clean. Plus, at $629 it’s double what we paid for our nugget ice maker. We haven’t tried the ice from the Opal, so I can’t comment on the ice quality, but for the countertop size and price, I definitely think the Easyera is the way to go. Plus, call me old, but I’m not really sure why I would need a nugget ice maker with built in wifi and voice control. I spent a little time perusing amazon because let’s be honest, there’s nothing I love more than online shopping, and if I had to choose a different nugget ice machine, I think I would get the Vevor. Apparently it’s super quiet which is perfect for people who can constantly hear humming slash machine noises and it keeps the nugget ice frozen for a pretty long time. It does look a little big, but I like the stainless steel housing and it has several positive verified purchase reviews.Where do they have nugget ice?
Probably the best known place for nugget ice is Sonic Drive-In. People go to Sonic simply for their ice: both in drinks and to buy bags of nugget ice. Lots of other places have nugget ice too, if they have nugget ice machines. I’ve been to gas stations (Buc-ees) with nugget ice as well as independent soda shops. HTeaO in Texas has nugget ice (try a mix of sweet coconut and sweet almond green, it’s heaven!).Other nugget ice machines
I haven't tried these ones but I've taken the hopefully helpful step of collating the 4 bestselling machines on Amazon below, along with their iceage per day, in no particular order:- ecozy Nugget Ice Maker Countertop with Handle (33lbs/days)
- HOMEZAY Pebble Ice Maker with Soft Chewable Pellet Ice (33lbs/day)
- COSTWAY Self Dispensing Nugget Ice Maker (56lbs/day) - honestly this one looks pretty cool
- Silonn Smart Pebble Ice Machine (44lbs/day)
Nugget ice vs crushed ice
There’s no competition, it’s nugget ice every time. Crushed ice is regular ice that is crushed into small irregular chunks. It has the same consistency and hardness as regular ice. Because it’s regular ice, the melt rate of crushed ice tends to melt quickly, watering down drinks. Nugget ice minimizes dilution and has a better crunch/chew experience. Nugget ice forever and ever! xoxo steph Read More →
I Am... 6 Easy Perfect Gravy Recipes
Gravy 101: Tips, tricks, and all your pressing gravy questions, answered, and 5 gravies you can make that are a little bit different than the usual. I am a huge gravy fan. Make it rain gravy! I like my food saucy, not dry. A little pot of glistening, glossy gravy should be on the side of every meal. It's such a integral part to a good meal, especially a good holiday feast. Don’t settle for bad, lumpy, flavorless gravy. I never realized gravy was such a contentious food item until one year, while we were over at a friend's place, someone drunkenly took over the gravy making. It ended up lumpy and lifeless and Thanksgiving dinner, while far from being ruined, went from spectacular to very mid. The host had graciously let the guest make the gravy but I could see the pain in his eyes. Gravy is the soul to a good holiday meal. Give your holiday meal a good soul. Make the best gravy you can make.
What is gravy?
At its simplest, gravy is a sauce. A super simple sauce made from three things: fat, flour, and liquid. It's easy to make but far too often people turn to those little powdered packs because they’re scared of lumps. Don’t fear lumps friends. If your gravy ends up a bit lumpy, you can just strain it with a fine mesh strainer! Don’t let lumps stop you.Gravy ratio
This is my personal golden ratio. Not too thin, not too thick, the goldilocks zone is always the best.- The golden ratio: 1:1:12 1 tbsp fat to 1 tbsp flour to 3/4 cup (12 tbsp) liquid.
- If you like it thinner, go for: 1:1:16 1 tbsp fat to 1 tbsp flour to 1 cup (16 tbsp) liquid
- If you love it thicker, go for: 2:2:16 2 tbsp fat to 2 tbsp flour to 1 cup (16 tbsp) liquid
How to make gravy
-
- Heat up the fat over low heat in a pan.
- Sprinkle on the flour and whisk in to make a roux.
- Cook the roux until light brown while whisking or stirring. The roux will look like a sandy paste.
- Slowly stream in stock or drippings while whisking constantly. Whisking constantly during this step eliminates lumps!
- Bring the heat up to medium-high and cook, until the gravy starts to thicken, whisking occasionally.
- Taste and season with salt and pepper!
What kind of fat?
You can use the fat that comes off your meat when you cook it or you can use butter. Really, any kind of fat works: bacon fat, sausage fat, fat from roasts, any fat goes.What are drippings?
Drippings are the liquid at the bottom of your roasting dish when you make a roast. They’re a mix of fat and meat juices and have a huge amount of rich flavors. To separate the fat from the stock, carefully strain and transfer your drippings to a liquid measuring cup. The lighter stuff floating on top is fat and the darker stuff underneath is stock or meat juices.What if my roast doesn’t have any drippings?
Sometimes you roast a piece of meat and there are no drippings. Maybe your roast was lean or on the small side. Help out your future self by adding a tiny amount of no-sodium stock to your pan while you roast, about 1/4 inch or so. The resulting drippings will be supplemented by the fat and meat juices from your roast. If you need to top up your drippings, just pour the drippings into a liquid measuring cup, scoop off the fat, then top it up with no sodium broth or bouillon.What is a roux
A roux is a mix of butter and flour cooked together into a paste that can thicken liquids. There’s a bunch of science behind why it works but all you need to know is: roux is flour and fat.The secret ingredient to the best gravy
You can get a great boost of color and umami thanks to one of my favorite ingredients ever: soy sauce! Soy sauce will make your gravy naturally deliciously golden brown and add just a hint of umami in the background. Just add 1-3 teaspoons at the end when you’re seasoning, depending on how much color and saltiness you want.What if I don’t want to use flour?
Cornstarch gravy
If you’re gluten free or just avoid flour in general, you’re probably wondering, can I avoid flour? The answer is yes, you can make cornstarch gravy using the slurry method. Cornstarch is glossy and shiny without the opaqueness that you get from flour. It’s a bit lighter on the palette and silky smooth. Some people swear by it, some people think it’s a travesty. I think cornstarch is great! It’s never ever lumpy so if you’re a novice gravy maker, cornstarch is for you:- Make a slurry: whisk together 1 tbsp cornstarch with 1 tbsp water until smooth.
- Bring 3/4 cup of drippings (you can leave some fat in there for flavor) up to a simmer in a pot over medium heat.
- Whisk the slurry into the drippings and let come to a simmer.
- Taste and season.
Variations
Classic is best, but if you want a couple of fun flavors, these are here for you!Sausage Gravy
Remove one sausage from its casing and cook in a heavy bottomed skillet, breaking into pieces, until brown and cooked through. Whisk in the flour and cook lightly. Slowly stream in 3/4 cup milk while whisking. Let simmer and thicken. Season generously with freshly ground pepper.
Herbed Gravy
Finely chop some fresh sage, thyme, and rosemary and stir in at the end, when you’re seasoning.Mushroom Gravy
Cook sliced mushrooms in the butter. Add an extra tablespoon of butter and whisk in the flour and cook lightly. Slowly stream in the stock while whisking. Let simmer and thicken.Red wine and shallot gravy
Melt the butter, then add the shallots and cook until soft. Whisk in the flour and cook lightly. Slowly stream in a mix of 3/4 cup stock and 1/4 cup wine while whisking. Let simmer and thicken.Sage brown butter gravy
Melt the butter and add the sage leaves. Let the butter brown over low heat. When nutty and aromatic, whisk in the flour and cook lightly. Slowly stream in the stock while whisking. Let simmer and thicken.What to serve alongside
- Gravy and crispy potatoes always!
- And um, am I the only one who likes to drown their stuffing in gravy?
- Turkey is always a good choice
- English roast, anyone?
- Biscuits and gravy will forever be the BEST breakfast
If you really love gravy
- Crispy Chicken Fried Steak Bites with White Wine Sausage Gravy
- Köttbullar med Gräddsås: Swedish Meatballs with Cream Sauce
- The Ultimate Breakfast Poutine: Fries, Crispy Quail Eggs, Cheese Curds and Bacon Gravy
Classic Gravy Recipe
Classic gravy with soy sauce to boost the gravy-ness of your gravy to new gravy heights.
- 1 tbsp butter (or fat from drippings, or other fat, see notes)
- 1 tbsp flour
- 1 cup chicken stock (no sodium preferred, or pan drippings)
- 1 tsp soy sauce (optional)
Add the butter to the pan and melt over medium heat.
Sprinkle on the flour and whisk in. Cook for 1-2 minutes until lightly golden and sandy.
Slowly whisk in the drippings or stock and cook, whisking constantly until the gravy starts to thicken.
Which thick and gravy-ful, remove from the heat and season with salt and pepper, stirring in the optional soy sauce, if using. Enjoy warm!
Other fat options: bacon fat, sausage fat, fat from roasts, any fat goes.
I Am... Easiest Corn Pudding Recipe
This sweet corn pudding is truly the best ever: tender, creamy, corn custard with some bonus corn kernels for contrast and crunch. The first time I ever had corn pudding it was life changing. Mike and I were on a leaf-peeping trip through the Great Smoky Mountains and we stopped at a BBQ joint in North Carolina for dinner one night. The place was Buxton Hall — sadly it’s now closed — and my life was forever changed. I had my first Cheerwine (1000 out of 10 would recommend) and my first corn pudding.
Buxton Hall corn pudding
This is the only corn pudding I’ve ever made so when I say it’s the best, you’ll have to take that with a grain of salt. That being said, it is the Buxton Hall corn pudding recipe, which I scoured the internet to find. Comparing Buxton Hall’s corn pudding to other corn pudding recipes, it looks like BH’s pudding is more of a custard whereas most internet corn puddings are Jiffy Box-based with creamed corn. This corn pudding is a simple combination of standard pantry and fridge ingredients. It’s so simple to whip up and I’ve made three batches and counting with my fresh corn.What is corn pudding?
As a person who has never had corn pudding before, seeing the words “corn” and “pudding” together didn’t exactly conjure up joy. But, I love corn and I especially love side dishes. So of course, I had to have a side of corn pudding with our BBQ. It turned out to be my favorite part of the meal: creamy, sweet, with just a hint of savory, tender, and absolutely delicious. It was so good that I ordered an extra for dessert and a bonus to take home with us so I could have it for breakfast the next day. Corn pudding is essentially a corn casserole, beloved in the South and often found on Thanksgiving tables. In my opinion, it’s a perfect side dish and compliments almost anything. Think of it like a softer, more delicate cousin of cornbread or the sturdier brother of creamed corn. Corn pudding is a tender, spoonable, corn custard, held together by eggs and just a touch of thickener. It holds its shape when you spoon it up, but just barely. It’s soft and smooshy and even people like Mike, who doesn’t like mushy textured foods, likes it. I just love it! I knew I wanted to make it at home, but I just never got around to it, until now.How to make the easiest corn pudding
All you do is blend everything together - not too much, just until barely smooth - pour it into a casserole dish and bake. Let it cool slightly before digging in.Corn pudding ingredients
No Jiffy Mix here, just whole, fresh ingredients:- corn - of course you’ll need corn for your corn pudding. I used fresh corn because, well, fresh corn, but this will work with frozen or canned corn as well.
- eggs - eggs are the base of the corn custard and give the pudding some structure.
- heavy cream - heavy whipping cream adds a dreamy, smooth creaminess to the pudding
- buttermilk - just a bit of buttermilk adds tang and contrast. If you don’t have buttermilk on hand, just substitute with a tiny bit more cream mixed with water and a touch of vinegar or lemon juice.
- sugar - you can leave this out if you don’t have a sweet tooth, or adjust it as needed. I’ve had it both ways, depending on how much extra sugar I’m willing to have. It’s good with and without but I’m going all out, I include it.
- butter - just a bit of butter because what is corn without butter?
- baking powder - a bit of baking powder is going to fluff everything up so it’s not dense or gloopy.
- cornstarch - see below
Cornstarch
The original recipe I found uses flour as the thickener, but I swapped it with cornstarch and found it just so much more silky. Plus, using corn starch for corn pudding just seems more fitting. You can use flour if you don't have cornstarch but I couldn't resist the elegance about using cornstarch in a corn pudding.What size baking dish?
For the corn pudding in the pictures, I used an 8.5” x 5.75” x 2.25” rectangular baking dish that holds 1.5L/6 cups. You can use any small/medium baking dish that holds about the same. Just note, if your dish is larger, the pudding won’t be as tall/deep. If you double the recipes, the best size dish would be 3L/12 cup dish, which comes in varying sizes like 9x12 or 9x13.Can I used canned corn for corn pudding?
Absolutely, just be sure to drain the corn before using in the recipe.How about frozen corn?
Yes! You’ll probably need to defrost it a bit before blending.Corn season
Late summer is corn season. It’s when you start to see bushels of corn at the grocery store and if you’re lucky, the drive-thru corn huts on the side of the highway. I truly love corn in all and any preparations and feel so lucky that there are fields and fields of corn growing just a couple of hours away from home. Fresh corn season is truly the best, mostly because it’s the only time you can hit up the corn-drive-thru, which is exactly what we did on the way home from a camping trip.The best corn is fresh picked
If you’re lucky enough to live near a corn farm, then you know that the best corn is right from the field, into your mouth. Fresh picked corn is just better: it’s sweeter, juicier, and more crisp. You can even eat it right off the cob, no cooking involved. Some farms even let you u-pick corn from the fields! We haven’t done that this year yet, but we have visited the drive-thru corn huts twice. We actually have a corn loyalty punch card, which are words I never thought I’d say in my life. Every year, when we drive into the interior, Mike and I spot the green and yellow corn huts on the highway, just hibernating until it’s their time to go to work. This is the first year we’ve done the corn drive-thru and it was everything I dreamed.Corn drive-thru
It sounds like something out of a movie, but it’s real! You drive up to the corn hut and tell them how many ears of corn you want - either half a dozen or a full dozen. The full dozen comes with 13, so obviously you want to go with that. The corn is super fresh and fragrant and when you put it in your car and drive home, the smell of fresh corn will drive you insane in the best way possible. When the hut sells out, you’re out of luck because they only sell corn they’ve picked that day. I am in love with corn pudding forever and ever. In fact, I’m going to go make some right now. Happy pudding-ing!Corn Pudding
This sweet corn pudding is truly the best ever!
- 2 cups corn kernels (fresh corn preferred, canned if needed)
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 cup buttermilk
- 2 tbsp sugar
- 2 tbsp butter
- 1 tbsp corn starch (or flour)
- 1 tsp baking powder
- 1/2 tsp salt
Heat the oven to 350ºF. Combine all ingredients and blend until almost smooth.
Pour the batter into the baking dish. Optionally top with more corn as desired.
Bake until the top is golden brown and the center is set, about 45 min. Pudding is done when an inserted toothpick comes out clean.
Cool for 10 minutes, then enjoy!
Inspired by Buxton Hall (RIP in peace)
I Am... Turkey Wontons in Turkey Mapo Sauce
I love a good classic roast turkey, especially spatchcocked or sheet-panned, but I also love turkey as turkey. Seriously, these turkey wontons are one of the best things you can do with ground turkey. Turkey is one one of those proteins people don’t use much of but when I see it at the store, it calls to me. Our grocery store sells ground turkey thighs on the regular and the other day we picked up a package with the express intention to make these turkey wontons in turkey mapo sauce.
These turkey wontons are the best thing for ground turkey ever.
Wonton are awesome because they are incredibly versatile little dumplings. You can put almost anything you want in those delicious slippery skins (I always go with store bought wonton skins for ease) and this time around I just used my usual wonton recipe, swapping out the pork for turkey. Green onions, ginger, soy, Shaoxing wine, and sesame oil give the filling some extra flavor. And to boost the flavor even more I made mapo sauce: simply the meaty, spicy saucy part of mapo minus the tofu, minus the pork too, and with even more ground turkey. The result was tender little wontons in a ultra red turkey sauce that hugged the wontons in deliciousness.What are turkey wontons?
Turkey wontons are the same wonton you know and love - a little meat filled dumpling wrapped in wonton skin - but made with turkey. I love playing around with different fillings in wonton and turkey (especially ground thighs) is perfect because it’s juicy and just a bit different from your regular pork and shrimp filling. Plus, I love making turkey things around Thanksgiving because, turkey!Turkey wonton ingredients
We’re going with some pretty standard wonton ingredients, but with turkey: ground turkey (I prefer thighs), scallions, ginger, soy sauce, Shaoxing wine, toasted sesame oil, cornstarch, and white pepper.- Shaoxing wine: This is what will add extra oomph and flavor to your wontons. It adds a lightly sweet, nutty, earthy, and complex flavor. It’s worth it to get a bottle if you make a lot of Chinese food, read more about Shaoxing wine here.
- Toasted sesame oil: Use this on EVERYTHING to add instant flavor. It’s toasty, nutty, and so good. Don’t sleep on this. We love Kadoya, which comes in that iconic yellow topped bottle.
- White pepper: One of those things that if you don’t have it, don’t sweat it, but it’s used a lot in Chinese cooking to add a brighter and sharper peppery flavor with earthy, floral heat.
How to make turkey wontons
- Mix up the filling. The key to a good wonton filling is a little bit of cornstarch to bind everything together so you get a tender juicy wonton. Mix all the filling ingredients together until they form a paste. It might look a little on the loose/wet side, this is what you want!
- Shape the wonton. You can do this any way you want: fancy or easy. The easiest way is to just put some filling in the middle of the wrapper and pull all the edges up and gently squish into a pouch shape. Otherwise, you can put some filling in the middle, fold the wrapper in half, then bring the opposite bottom edges together, wet, and pinch to seal.
- Cook. Bring a large pot of water to a boil and when it’s rapidly bubbling, gently add the wonton, stirring to stop them from sticking to the bottom. The wonton will sink down at first and then start to float as when they’re cooked through. Take one and cut it open to make sure, then scoop them all out.
How to freeze wonton
To freeze, just lay out the wonton in a single layer on a plate or tray, not touching, and freeze until firm. Then gather them up and put them in a freezer safe bag or container. Cook from frozen, adding a couple of extra minutes on the cooking time.What is mapo sauce?
Mapo sauce is the spicy red, pork-y, garlicky, super umami forward sauce that’s served with mapo tofu. It’s delicious with tofu but we like it so much that we eat it with EVERYTHING: wonton (duh), pasta, nachos, you name it, we’ve mapo-ed it. Read more about mapo and mapo tofu here!Doubanjiang
Doubanjiang is a spicy fermented mix of soy and broad beans that's the key to authentic mapo sauce. You can find it locally at a Chinese grocery store, or online. Read more about Doubanjiang here.Is this dish spicy?
The mapo sauce has a hint of spice, but I wouldn’t say they are burn your face off spicy. The heat comes from the doubanjiang, which you can adjust as needed. If you need these to be spicier, sprinkle on some extra ground Sichuan peppercorns. The wontons themselves aren't spicy at all.What if I can’t handle spice?
Try these turkey wontons in wonton soup or tossed in jia jiang sauce which you could also make with turkey!Why you should make mapo turkey wontons
- you love turkey all the time, any time
- you want to feel the spice!
- wontons are life
- you wanna celebrate thanksgiving every day because you are thankful for good food
Turkey Wontons in Turkey Mapo Sauce
When you want turkey but don’t want to roast a whole bird, make these ground turkey wonton!
Turkey Wonton
- 1/2 lb ground turkey
- 1/4 cup green onions (sliced)
- 1 tbsp ginger (minced)
- 1 tbsp soy sauce
- 1/2 tbsp Shaoxing wine
- 1 tsp toasted sesame oil
- 1 tsp cornstarch
- 1/4 tsp white pepper
- fresh wonton wrappers (as needed)
Mapo Sauce
- 1 tbsp oil
- 1/2 lb ground turkey
- 1.5 tbsp doubanjiang (chopped, see notes)
- 2 cloves garlic (minced)
- 1 cup chicken stock
- 1 tbsp soy sauce
- 1 tbsp cornstarch (whisked into 2 tbsp water)
- green onions (sliced, to serve)
- fresh cilantro (chopped, to serve)
In a bowl, mix together the turkey, ginger, green onions, soy, Shaoxing, sesame oil, cornstarch, salt, and white pepper.
Take a wonton wrapper and place 2 teaspoons of the meat filling in the middle. Dip your finger into water and lightly wet the edges of the wrapper. Fold in half and pinch to seal. Bring the opposite bottom edges together, wet, and pinch to seal. Alternatively, just wet the edges of the wrapper and bring together and pinch into a small pouch. Keep the wrappers and finished wonton covered with saran wrap as you work, to keep them from drying out.
Bring a large pot of water to boil over medium high heat and start on the mapo sauce. In a pot, heat up the oil over medium heat. Add the turkey and cook, breaking up, until the turkey is cooked through. Turn down the heat and add the doubanjiang and cook, stirring, until the oils release from the doubanjiang and everything looks bright red.
Stir in the garlic and cook for 1 minute. Add the stock and soy sauce and bring the heat up so everything comes up to a simmer. Stir in the cornstarch slurry and bring up to a gentle simmer, until the sauce is thick and glossy, about 1 minute. Set aside.
When the water for the wontons is at a rapid boil, add in your wonton. Stir gently so they don’t stick to the bottom of the pot. Cook for 3-5 minutes (depending on size) or until cooked through – cut one open to check.
Drain well and toss in the mapo sauce. Enjoy with extra cilantro, green onions, and toasted sesame seeds if desired.
Doubanjiang is a spicy fermented mix of soy and broad beans that’s the key to authentic mapo sauce. You can find it locally at a Chinese grocery store, or online. Read more about Doubanjiang here
I Am... 75 Best Thanksgiving Side Dishes
Thanksgiving is just around the corner and *all* about the sides. I love Thanksgiving side dishes with a passion, but how exactly do you decide what you’re going to make?
The Six Essential Thanksgiving Side Dishes
Everyone knows the feeling of getting sucked into a research hole on the internet. There are so many sites with massive lists of side dishes out there. But, if you’re anything like me, you get choice paralysis. There is definitely too much of a good thing. So, here are my six (yes, only six!) favorite Thanksgiving sides. I hope one of them makes it on to your Thanksgiving menu.Tini's Mac and Cheese
This viral mac and cheese is a lot of work but totally worth it. It sounds so over the top but really, isn't that what Thanksgiving is all about? [wprm-recipe-roundup-item id="42985"]The Ultimate Green Bean Casserole
Let’s start off with this one because, green equals health. This is the mushroom-iest green bean casserole you’ll ever have. I love how the beans are crisp, snappy, and so fresh, all thanks thanks to an ice bath that leaves them an almost absurd shade of green. The mushroom sauce has a quadruple dose of umami thanks to mushrooms, soy sauce, fish sauce, and parm. Store bought crispy onions finish the whole thing off. Honestly, I can eat just these and call it a meal. [wprm-recipe-roundup-item id="35659"]Velveeta Mac and Cheese
Who doesn’t love mac and cheese? Velveeta mac forever and ever because it’s a creamy, dreamy classic. I mean, just look at that bowl. It’s got the the cheese! Glossy, smooth, and simply delicious. It’s the best and will forever be on our Thanksgiving menu. [wprm-recipe-roundup-item id="34521"]Soft and Fluffy Dinner Rolls
Some people might think that making your own homemade rolls is overkill, especially considering stuffing is an essential. I say, give me all that carb on carb action. Thanksgiving is just once a year and homemade squishy buns are so dreamy. It’s a pro move to brush garlic butter on top after they come out of the oven. [wprm-recipe-roundup-item link="https://weightloss-update.fit/soft-and-fluffy-dinner-roll-recipe/" newtab="0" name="" summary=""]The Best Mashed Potatoes
I’m a mashed potato connoisseur. Mike once did a double blind taste test for me with varying potato varieties and recipes and I was able to identify every singe one. This is my go-to recipe for mashed potatoes. It’s smooth and creamy, buttery and fluffy. It’s truly the best. The secret is that there is no secret, just good technique. Pure potato goodness from just potatoes, garlic, butter, and milk. [wprm-recipe-roundup-item id="36567"]Mushroom Shallot Stuffing
Stuffing (or dressing, if you must) lovers unite! I love stuffing so much that I make extra so I can eat it for breakfast every single day after thanksgiving. Turkey sandwiches? No thanks, give me stuffing please! This recipe, which I love making in the crock pot so it frees up the oven, is crisp and custard-y, and full of flavor. You can make it in the oven too, but don’t skip out on toasting the bread before making the stuffing, it’s what makes it so good. [wprm-recipe-roundup-item id="35797"]Is it even Thanksgiving without Potato??
I love potatoes so much that I draw potatoes in my spare time. A potato buffet is my dream buffet.Instant Pot Mashed Potatoes
Super creamy, super Instant (Pot) mashed potatoes with garlic and cream and butter. [wprm-recipe-roundup-item id="34840"]Cheesy Potato Balls
Cheesy potato balls because even better than mashed potatoes are mashed potatoes stuffed with cheese and deep-fried with a crispy outer crust. [wprm-recipe-roundup-item link="https://weightloss-update.fit/how-to-make-cheesy-potato-balls/" newtab="0" name="" summary=""]Air Fryer Potatoes
Crispy air fryer potatoes for those times when you want a crispy roast potato but the turkey’s in the oven. [wprm-recipe-roundup-item id="35009"]Potato salad
Potato salad because why can’t you have potato salad at Thanksgiving? This one has addictive kewpie mayo and rice vinegar in it. [wprm-recipe-roundup-item link="https://weightloss-update.fit/perfect-picnic-potato-salad-recipe/" newtab="0" name="" summary=""]Potato Pancakes
Irish boxty potato pancakes are soft on the inside and crispy on the outside. Nothing like latkes, more plush and potato-y. [wprm-recipe-roundup-item link="https://weightloss-update.fit/potato-pancakes-like-youve-never-seen-before-irish-boxty-recipe/" newtab="0" name="" summary=""]Jalapeño Bacon Ranch Twice Baked Potatoes
Mini little potatoes you can just keep popping into your mouth, filled with ranch, bacon, and cheese. [wprm-recipe-roundup-item link="https://weightloss-update.fit/jalapeno-bacon-ranch-mini-twice-baked-potatoes-recipe/" newtab="0" name="" summary=""]Crispy Stovetop Roasted Reds
If your oven isn’t free, these are the potatoes for you: crunchy on the outside and deliciously creamy on the inside. [wprm-recipe-roundup-item link="https://weightloss-update.fit/crispy-stovetop-roasted-red-potatoes-recipe/" newtab="0" name="" summary=""]Duck Fat Roast Potatoes
If you want the most flavorful roast potatoes, duck fat is what you need. Maybe the best roasties you’ll ever make. [wprm-recipe-roundup-item link="https://weightloss-update.fit/crispy-duck-fat-oven-roasted-potatoes/" newtab="0" name="" summary=""]Smoked Gouda Potato Pancakes
Smoked gouda adds creaminess and a deep smoke flavor to these crispy little potato pancakes. [wprm-recipe-roundup-item link="https://weightloss-update.fit/smoked-gouda-potato-pancakes/" newtab="0" name="" summary=""]Crispy Roast Potatoes and Burrata
Make your roast potatoes extra lux this Thanksgiving and serve them up with some melty creamy burrata. [wprm-recipe-roundup-item link="https://weightloss-update.fit/crispy-roasted-potatoes-burrata/" newtab="0" name="" summary=""]Miso Butter Mashed Potatoes
White miso gives these creamy potatoes an extra warm hit of super savory umami. [wprm-recipe-roundup-item link="https://weightloss-update.fit/miso-butter-mashed-potatoes-recipe/" newtab="0" name="" summary=""]Potato Dominos
This might be one of my favorite ways of making potatoes: thinly sliced, trimmed into rectangles, and baked. The edges turn into a crispy chip and the centers are thick and creamy. [wprm-recipe-roundup-item link="https://weightloss-update.fit/potato-domino-recipe/" newtab="0" name="" summary=""]Japanese Roasted Sweet Potatoes
This is the purest sweet potato you’ll ever taste. Toasty, caramelized goodness. [wprm-recipe-roundup-item link="https://weightloss-update.fit/yaki-imo-roasted-japanese-sweet-potatoes-better-roasted-chestnuts/" newtab="0" name="" summary=""]Chili Roasted Potatoes
Roasted potatoes and sweet potatoes tossed in a lime-soy dressing with a crunchy savory granola situation on top. [wprm-recipe-roundup-item link="https://weightloss-update.fit/chili-roasted-potatoes-with-lime-and-soy-recipe/" newtab="0" name="" summary=""]Stuffings
After potatoes, stuffing is my next favorite side dish. Sometimes, when I feel like some extreme comfort food I’ll bake up a small dish of stuffing. Weird flex, I know, but damn, stuffing is the good stuff.Rosemary Challah Stuffing
Classic stuffing flavors with the power of soft and plushy challah bread. [wprm-recipe-roundup-item link="https://weightloss-update.fit/mushroom-rosemary-thyme-challah-stuffing/" newtab="0" name="" summary=""]Mushroom and Onion Stuffing
This stuffing is made in the Instant Pot and it’s gosh darn delicious! [wprm-recipe-roundup-item link="https://weightloss-update.fit/stuffing-lovers-unite-5-ingredient-15-minute-instant-pot-mushroom-and-onion-stuffing/" newtab="0" name="" summary=""]Crispy Stuffing Cakes
If you love the crispy bits on stuffing, these little stuffing cakes are for you. [wprm-recipe-roundup-item link="https://weightloss-update.fit/sunday-brunch-crispy-stuffing-cakes-with-quail-eggs-recipe/" newtab="0" name="" summary=""]Lemongrass Stuffing
A little bit of herb-y lemongrass is always a good thing. Stuffing with a Vietnamese twist. [wprm-recipe-roundup-item link="https://weightloss-update.fit/lemongrass-stuffing-recipe/" newtab="0" name="" summary=""]Herby Stuffing
Technically this isn’t stuffing, more of a herby breakfast strata, but really, what is stuffing if not bread cubes soaked with deliciousness and baked up? [wprm-recipe-roundup-item link="https://weightloss-update.fit/sunday-brunch-make-breakfast-strata-without-recipe/" newtab="0" name="" summary=""]Acorn Squash Stuffing
Creamy acorn squash and bread cubes together forever, topped off with cheese because cheesy stuffing is a game changer. [wprm-recipe-roundup-item link="https://weightloss-update.fit/acorn-squash-breakfast-pudding-recipe/" newtab="0" name="" summary=""]Vegetable Thanksgiving side dishes
Green things, because health. And not so green things because we’re inclusive and you don’t have to be green to be a vegetable.Honeynut Squash
Not only are they cute, they taste good too! Serve up some honeynut squash with greek yogurt and honeyed walnuts. [wprm-recipe-roundup-item id="34356"]Crispy Air Fryer Brussels Sprouts
Sweet and tender with crispy edges, almost just like deep-frying :) [wprm-recipe-roundup-item id="34801"]Cheddar Cauliflower Tots
These oven baked tots are only 5 ingredients and full of cauliflower-cheesy goodness. [wprm-recipe-roundup-item link="https://weightloss-update.fit/cheddar-cheese-cauliflower-tots/" newtab="0" name="" summary=""]Miso Dijon Green Beans
Forget your classic green been casserole and serve up some crisp green beans tossed in a miso dijon dressing. [wprm-recipe-roundup-item link="https://weightloss-update.fit/miso-dijon-green-bean-mushroom-salad/" newtab="0" name="" summary=""]Pan Seared Honey Garlic Sprouts
Sweet and savory honey garlic sprouts because honey garlic vegetables are basically like candy. [wprm-recipe-roundup-item link="https://weightloss-update.fit/pan-roasted-honey-garlic-brussels-sprouts-recipe/" newtab="0" name="" summary=""]Honey Garlic Eggplant
Again, see above :) [wprm-recipe-roundup-item link="https://weightloss-update.fit/honey-garlic-eggplant-recipe/" newtab="0" name="" summary=""]Honey Garlic Butternut Squash
Ditto, but make it squash. [wprm-recipe-roundup-item link="https://weightloss-update.fit/honey-garlic-roasted-butternut-squash-recipe/" newtab="0" name="" summary=""]Oven Roasted Cauliflower
I love how sweet and caramelized cauliflower gets when you roast it. Hmm, I think I like sweet vegetables, gotta work on getting more of those bitter greens in my life. [wprm-recipe-roundup-item link="https://weightloss-update.fit/roasted-cauliflower-recipe/" newtab="0" name="" summary=""]Burrata and Kale
Kale is a leafy green! One that tastes amazing when you braise it in tomato sauce and top it off with burrata. [wprm-recipe-roundup-item link="https://weightloss-update.fit/burrata-and-kale/" newtab="0" name="" summary=""]Broccoli Tots
I love all things in tot form and these broccoli tots are just so poppable. And forkable. And delicious. [wprm-recipe-roundup-item link="https://weightloss-update.fit/cheddar-cheese-broccoli-tots/" newtab="0" name="" summary=""]Creamy Lemon-y Zoodles
Zucchini but make it noodle-y. And add cream sauce. [wprm-recipe-roundup-item link="https://weightloss-update.fit/keto-friendly-creamy-lemony-zoodles/" newtab="0" name="" summary=""]Air Fryer Asparagus
So fresh, so green. The air fryer makes all vegetables taste good, to be honest. [wprm-recipe-roundup-item link="https://weightloss-update.fit/easy-roasted-air-fryer-asparagus/" newtab="0" name="" summary=""]Lemon and Dill Roasted Brussels Sprouts
Fresh and feisty oven roasted sprouts with lemon and dill. [wprm-recipe-roundup-item link="https://weightloss-update.fit/lemon-dill-pan-roasted-brussel-sprouts/" newtab="0" name="" summary=""]Kale Chips
What do you mean kale chips aren’t a Thanksgiving side?! When you think about it, kale chips are just crispy kale and that’s a side in my books. [wprm-recipe-roundup-item link="https://weightloss-update.fit/crispy-air-fryer-kale-chips/" newtab="0" name="" summary=""]Spicy Roasted Cauliflower
Oven roasted cauliflower but make it tangy and spicy kind of like buffalo wings, but cauliflower. [wprm-recipe-roundup-item link="https://weightloss-update.fit/sriracha-roasted-cauliflower-recipe/" newtab="0" name="" summary=""]Pan Seared Asparagus with Miso Butter
Super simple pan-seared asparagus with rich and savory miso butter. [wprm-recipe-roundup-item link="https://weightloss-update.fit/asparagus-with-miso-butter-recipe/" newtab="0" name="" summary=""]Air Fryer Roasted Broccoli
Perfectly crips with just the right amount of char. [wprm-recipe-roundup-item link="https://weightloss-update.fit/how-to-make-crispy-air-fryer-roasted-broccoli/" newtab="0" name="" summary=""]Instant Pot Brussels Sprouts
If you’re more a fan of tender sprouts without the crispiness, this is the sprouts recipe for you. [wprm-recipe-roundup-item link="https://weightloss-update.fit/easy-green-super-tender-instant-pot-garlic-butter-brussels-sprouts-recipe/" newtab="0" name="" summary=""]Bread and Biscuit Thanksgiving side dishes
Warm bread and biscuits fresh out of the oven are a treat but more so at Thanksgiving because it makes the house so warm and cozy.Milk Bread
This is the softest, most plush bread you’ll ever make. Spread some butter on and sprinkle on the flaky sea salt! [wprm-recipe-roundup-item id="33435"]Brazilian Cheese Bread
I love the chewy crisp texture of pao de queijo and bonus, it’s gluten free! [wprm-recipe-roundup-item link="https://weightloss-update.fit/gluten-free-pao-de-queijo-brazilian-cheese-bread-recipe/" newtab="0" name="" summary=""]Moroccan Pita Bread
These little pillow puffs are so soft. Break one open and make the best turkey slider. [wprm-recipe-roundup-item link="https://weightloss-update.fit/youre-gonna-love-batbout-pan-grilled-moroccan-pita-bread/" newtab="0" name="" summary=""]Pretzels
Pretzels are a celebration food and Thanksgiving is a celebration! [wprm-recipe-roundup-item id="34555"]Sourdough Focaccia
Fluffy crisp focaccia dimpled with olive oil and seasoned with rosemary. [wprm-recipe-roundup-item id="31520"]Sourdough
Make a loaf of sourdough: crusty, fragrant, hearty, and soul stirring. [wprm-recipe-roundup-item id="30909"]Parmesan Garlic Knots
These guys will go like hot cakes! So garlicky and so good. [wprm-recipe-roundup-item id="34896"]Everything Bagel Dinner Rolls
Soft and fluffy dinner rolls brushed with butter and everything bagel spice. [wprm-recipe-roundup-item link="https://weightloss-update.fit/everything-bagel-dinner-rolls/" newtab="0" name="" summary=""]Challah
A easy basic challah! [wprm-recipe-roundup-item link="https://weightloss-update.fit/challah-recipe/" newtab="0" name="" summary=""]Potato Buns
Little mini potato buns that are soft and squishy with the power of potatoes. [wprm-recipe-roundup-item link="https://weightloss-update.fit/potato-slider-buns/" newtab="0" name="" summary=""]Buttermilk Biscuits
Use your food processor to make these biscuits: light and fluffy with crispy bottoms. [wprm-recipe-roundup-item id="30722"]Cheddar Scallion Biscuits
Sky high biscuits studded with scallions and cheddar. [wprm-recipe-roundup-item link="https://weightloss-update.fit/extra-flaky-cheddar-scallion-biscuits/" newtab="0" name="" summary=""]Smoked Salmon and Chive Biscuits
Salty, smoky specks of salmon and punchy chives in these flaky biscuits. [wprm-recipe-roundup-item link="https://weightloss-update.fit/smoked-salmon-and-chive-biscuits/" newtab="0" name="" summary=""]Cheddar Bay Biscuits
Soft on the inside, crispy on the outside copycat Red Lobster style biscuits. [wprm-recipe-roundup-item link="https://weightloss-update.fit/homemade-cheddar-bay-biscuits-red-lobster-style/" newtab="0" name="" summary=""]Black Pepper Parmesan Biscuits
Quick and easy drop biscuits with pepper, parm, and chives. [wprm-recipe-roundup-item link="https://weightloss-update.fit/small-batch-black-pepper-parmesan-chive-biscuit-recipe/" newtab="0" name="" summary=""]Salad and Salad-Adjacent Thanksgiving side dishes
I love salads with Thanksgiving dinner because they offer a fresh and tart counterpoint to all the richness. Plus they make me feel like I’m being a little healthy.Sesame Soy Broccoli Salad
I could eat just this salad and be happy! Crunchy tender broccoli, red onions, sliced almonds, and craisins. [wprm-recipe-roundup-item link="https://weightloss-update.fit/the-best-broccoli-salad/" newtab="0" name="" summary=""]Apple Hazelnut Quinoa Salad
A nutty crunchy satisfying salad that eats like a meal. [wprm-recipe-roundup-item link="https://weightloss-update.fit/quinoa-salad-with-hazelnuts-apple-and-dried-cranberries/" newtab="0" name="" summary=""]Cucumber Avocado Salad
Crunchy cucumbers and creamy buttery avocados. [wprm-recipe-roundup-item id="32581"]Shiitake Salad
Pan seared shiitakes with avocado and quinoa in a shallot oil dressing. [wprm-recipe-roundup-item link="https://weightloss-update.fit/shiitake-quinoa-salad-recipe/" newtab="0" name="" summary=""]Fattoush
If you’re looking for a light salad that will bring some freshness to the table, this is it: chopped veggies, crispy pitas, and a sumac lemon dressing. [wprm-recipe-roundup-item link="https://weightloss-update.fit/fattoush-salad-recipe/" newtab="0" name="" summary=""]Mint and Cucumber Quinoa Salad
Kind of like a Vietnamese vermicelli bowl but with quinoa. Super refreshing. [wprm-recipe-roundup-item link="https://weightloss-update.fit/vietnamese-quinoa-salad-recipe/" newtab="0" name="" summary=""]Kabocha Celery Salad
Pumpkin because it’s fall and celery because it crunches. This is a fall celebration salad. [wprm-recipe-roundup-item link="https://weightloss-update.fit/fall-salad-kabocha-celery-salad-recipe/" newtab="0" name="" summary=""]Smashed Cucumber and Green Bean Salad
Super refreshing and crunchy to offset the richness of Thanksgiving dinner. [wprm-recipe-roundup-item link="https://weightloss-update.fit/miso-smashed-cucumber-green-bean-salad-recipe/" newtab="0" name="" summary=""]Papaya Pear Arugula Salad
Juicy papayas, crunchy pears, and peppery arugula in a lime mustard vinaigrette. [wprm-recipe-roundup-item link="https://weightloss-update.fit/papaya-pear-arugula-salad-recipe/" newtab="0" name="" summary=""]Pear and Pecan Quinoa Salad
A super festive quinoa salad with all the textures and flavors in a orange honey vinaigrette. [wprm-recipe-roundup-item link="https://weightloss-update.fit/sweet-side-dish-holiday-quinoa-recipe/" newtab="0" name="" summary=""]Mac and Cheeses are the best Thanksgiving side dishes
The preferred side dish on the East Coast. Those folks know! Creamy cheesy mac and cheese is a welcome addition to any Thanksgiving spread.One Pot Creamy Pumpkin Mac and Cheese
Pumpkin mac and cheese at Thanksgiving is just the right thing to do. [wprm-recipe-roundup-item link="https://weightloss-update.fit/one-pot-creamy-pumpkin-mac-and-cheese-recipe/" newtab="0" name="" summary=""]Spicy Green Chile Mac and Cheese
Just in case you need a little spice in your life. [wprm-recipe-roundup-item id="29059"]Mac and Cheese Waffles
Did you know you can waffle mac and cheese!? The edges get wonderfully crisp and crunchy and the insides are soft and cheesy. [wprm-recipe-roundup-item link="https://weightloss-update.fit/mac-and-cheese-waffles/" newtab="0" name="" summary=""]Stovetop Jalapeño Broccoli Mac and Cheese
Spicy and creamy with bonus broccoli. [wprm-recipe-roundup-item link="https://weightloss-update.fit/creamy-stovetop-jalapeno-broccoli-mac-and-cheese-recipe/" newtab="0" name="" summary=""]Scoobi Doo with Burrata and Tomatoes
This one isn’t really a mac and cheese but I had to include it because it has scoobi doo mac and it has burrata, which is cheese! [wprm-recipe-roundup-item link="https://weightloss-update.fit/scoobi-doo-pasta-with-burrata-and-tomatoes/" newtab="0" name="" summary=""]Creamy Herby Garlicky Mac and Cheese
Literally the EASIEST mac and cheese you will ever make because it is just penne and Boursin cheese. [wprm-recipe-roundup-item id="29409"]
I Am... Weeknight Lasagna Soup
If you've never made lasagna soup before, you need to try this. And, if you have, this is your reminder that fall is truly here and it's time for soup! It’s perfect because... soup! Basically it’s a lasagna that you can scoop up with a spoon. I actually love making lasagna but sometimes you just have to have lasagna in under 30 minutes. For those times, this one pot weeknight lasagna soup is there for you.
What is lasagna soup?
Lasagna soup is exactly what it sounds like, lasagna in soup form. It’s all the amazing things about lasagna without the layering and time commitment. And best of all is the fact that you can eat it in a bowl with a spoon. It’s always lasagna soup season!How to make lasagna soup
- Sauté the onions. Start off by browning some onions, you don’t have to chop them fancy or anything, they’re cooked down in the soup anyway.
- Brown the meat. After the onions, brown your choice of ground meat – usually we go with a mix of beef and pork, but this time we went with all pork because it’s what we had in the fridge.
- Add the liquids. Once the meat is browned, you dump in the tomatoes, chicken stock.
- Noodle time. Once every thing is at a simmer you add the noodles. Simmer until your house fills up with amazing smells and everything until tender.
Lasagna soup ingredients
- onion and garlic - onions and garlic get cooked in olive oil until they turn into an aromatic mix that gives an amazing base layer of flavor to your soup.
- ground pork, beef, or sausage - feel free to use your favorite kind of ground meat here. You can even go with ground turkey, chicken, or crumbled tofu.
- crushed tomatoes - lasagna soup needs tomatoes and crushed is what I use, but truthfully, any canned tomatoes will work.
- chicken stock - chicken stock is going to give us the soup portion of lasagna soup. If you like your soup on the thicker side, just lower the amount of chicken stock.
- lasagna noodles - the star of the show: use mini lasagna noodles called malfada corta or break up regular lasagna noodles into smaller pieces.
- herbs - freshly chopped oregano and basil are amazing in this soup. You can also use dried if it’s all you have on hand.
- toppings - CHEESE! Mozzarella, parmesan, a dollop of ricotta, a scoop of mascarpone, cottage cheese, this bowl of soup really an excuse to pile on the cheese, so go for it!
What kind of noodles are best?
We make lasagna soup with either mini lasagna noodles called mafalda corta or broken up lasagna noodles. Either will work!Can I make it vegetarian/vegan?
Absolutely. Just skip out on the meat. You can add some crumbled up firm tofu if you want extra protein. Swap the chicken stock for veggie stock. And for vegans, use vegan cheese or sprinkle on some nutritional yeast for a bit of cheesy jazz.What kind of pasta is this
These tiny little mini lasagna noodles are actually called malfada corta and they're super easy to find at better stocked grocery stores, specialty Italian markets, and online, of course.The best way to serve lasagna soup
Serve this up in a bowl with all the cheese. We normally have a bunch of mozzarella in it – the cheese pulls you get are amazing – but this time around we only had parmesan, so it was just a teeny bit more sophisticated. Or at least as sophisticated as lasagna soup can get ;) Bonus points if you add a dollop of ricotta and some fresh basil!Tiktok lasagna soup
Lasagna soup is trending on Tiktok right now thanks to SZA and @dannylovespasta. SZA saw him making lasagna soup and asked him to drop the recipe. If you want to make his exact recipe, just like SZA did, here it is:- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 lb ground beef
- 1/2 lb Italian sausage
- 1/4 tsp chili pepper flakes
- 1/2 tsp dried oregano
- 2 tbsp tomato paste
- 2 cups marinara sauce
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1/2 box lasagna noodles, broken
- 1 cup shredded mozzarella
- 1/2 cup shredded parmesan
- 1/4 cup fresh basil, chopped
- Sauté the onion and garlic in 2 tbsp olive oil over medium heat, until soft, about 2-3 minutes.
- Add the ground beef and Italian sausage and break up, cooking over medium high heat, until browned. Season with salt and pepper and stir in the oregano and chili flakes.
- Add the tomato paste and cook, over medium hight heat, stirring into the meat, until slightly caramelized, about 1-2 minutes. Add the marinara sauce, chicken broth, and heavy cream.
- Bring to a simmer and add the lasagna noodles. Cook until the lasagna noodles are al dente, according to the package directions.
- Stir in the cheeses and finish with fresh basil once the noodles are tender to your liking. Enjoy!
Lasagna Soup Toppings
Lasagna soup toppings to upgrade this soup from soup to good soup! Soup is all about the fillings but toppings can make or break a soup too and if you’re going all out on this lasagna soup, here are some topping ideas to make this soup even more delicious:- garlicky ricotta - mix 1 cup whole milk ricotta with 1/2 cup shredded mozzarella and 1/4 cup grated parmesan or romano cheese. Season with a bit of garlic powder (start with 1/4 teaspoon and go from there) and salt to taste. If you have any freshly chopped parsley on hand, stir in a tablespoon. When it’s all mixed up, dollop the ricotta mix directly on top of the bowls of lasagna soup. Bonus: finish with a drizzle of really good extra virgin olive oil and freshly cracked black pepper.
- focaccia croutons - are you one of those people who loves bread dipped in soup? Cut up cubes of focaccia (either store-bought or homemade) and toast them in 350°F oven until crisp then add them directly to your bowl of soup to soak up all the goodness.
- extra herby - call me crazy but adding extra herbs on top of my bowl of lasagna soup is something I do when I’m feeling like I need something special. We happen to have little cubes of pesto frozen in the freezer and sometimes, when the mood strikes, I’ll defrost one especially to top bowls of lasagna soup. Pesto adds a huge hit of herby, nutty freshness.
- spice - If you’re a spice fiend, spice it up. You can use crushed red pepper, Calabrian chiles, or if you really want to go all out, why not try some chili crisp?
What to serve with lasagna soup
- Easy Parmesan Garlic Knots
- The Ultimate Kale Salad
- Roman Style Tripe in Tomato Sauce
- One Day No-Knead Focaccia
- Small Batch Sourdough Focaccia
Lasagna Soup
A simple dump and cook one pot stovetop weeknight lasagna.
- 1 tbsp olive oil
- 1 medium onion (roughly chopped)
- 2 cloves garlic (minced)
- 1 lb ground pork (or ground pork, or a 50/50 mix)
- 24 oz crushed tomatoes
- 2 qt chicken stock (no sodium preferred)
- 8 lasagna noodles (broken into small pieces, or 12oz malfalde)
- 1 tsp fresh oregano (finely chopped)
- fresh basil (chopped, and/or fresh leaf parsley)
- mozzarella cheese (to finish)
- Parmigiano Reggiano cheese (to finish)
In a large pot, heat up the oil over medium high heat. Add the onion and garlic and cook, stirring occasionally, until soft.
Add the meat, breaking into pieces.
Stir in the crushed tomatoes, chicken stock, pasta, and oregano. Bring to a boil over high heat, then reduce and simmer over medium until pasta is tender and cooked through, about 8 to 10 minutes.
Taste and season with salt and pepper. Scoop into bowls and finish with basil, mozzarella, and Parmesan. Enjoy hot!
I Am... 6 Unique Thanksgiving Salads for Your Holiday Spread
Salads are probably the most overlooked side at Thanksgiving (or any celebration dinner) and I think that’s super sad. Salad is amazing. It provides just the right contrast to all the richness of the rest of the table. Salad brightens up the meal and makes it feel more fun and festive. Put Thanksgiving salad on the table, even if it’s just for you. Here are some of my favorite salads all of which are the perfect addition to your ultimate Thanksgiving dinner.
Autumn kale salad
This is my all time favorite salad to make and eat. Tender massaged kale, shredded brussel sprouts, a Japanese rice vinegar and soy dressing, plus crunchy almonds and sweet apple. It’s seriously so good. Read more →The Ultimate Kale Salad
This kale salad is all the fall feels.
- 1/4 cup rice vinegar (Japanese preferred)
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp neutral oil
- 1 tbsp sugar
- 1 tbsp toasted sesame oil
- 2 bunches kale (thinly shredded, approx 8 cups, dinosaur/tuscan/lacinato preferred)
- 1 lb Brussels sprouts (shredded, approx 6 cups)
- 1 cucumber (sliced)
- 1 apple (cut into matchsticks, Fuji preferred)
- 1 carrot (shredded)
- 1/4 cup sliced almonds
- roasted chicken breast (sliced, optional)
- roasted squash (cubed, optional)
In a liquid measuring cup or bowl, whisk together the dressing ingredients, taste, and adjust.
Toss together the shredded kale, sprouts, cucumber, fuji apple, and carrots in a large bowl. Dress evenly to taste and top with sliced almonds.
Optionally top with roasted chicken breast and roasted squash! Enjoy!
Green goddess salad
Okay, it’s one of those TikTok trends, but it’s also a legit good salad. Any salad you eat with a spoon is a win in my books. This salad is green and refreshing and the crunch of the cabbage is epic. PS - use parm instead of the nutritional yeast for an extra bit of oomph. Read more →Tiktok Green Goddess Salad
A super satisfying green goddess salad inspired by tiktok.
- blender
Salad
- 1 small cabbage (finely diced, or iceberg lettuce)
- 3-4 small Persian cucumbers (finely diced)
- 1 bunch green onions (sliced)
- 1/4 cup chives (finely sliced)
Green Goddess Dressing
- juice of 2 lemons
- 1/4 cup olive oil
- 2 tbsp rice vinegar
- 2 cloves garlic
- 1 small shallot
- 1 cup fresh basil
- 1 cup spinach
- 1/3 cup nutritional yeast
- 1/4 cup walnuts
- 1 tsp salt
Finely dice or chop up all of the vegetables and toss in a large bowl.
In a blender or food processor, add the dressing ingredients, liquids first: lemon juice, olive oil, rice vinegar, shallot, basil leaves, spinach, nutritional yeast, walnuts, and salt. Blend until smooth.
Add the dressing to the bowl with the diced vegetables and mix well. Enjoy on its own, on tacos, as a side with protein, or scooped up with tortilla chips!
Kabocha celery salad
This is one of those dark horse salads where it sounds a little questionable but after tasting, you’re like, oh, I get it. Celery is often overlooked for salads, but it’s one of those vegetables that just makes sense. Celery gets the co-starring role in this salad, along with creamy, sweet roasted kabocha. The cranberries and raisins add a touch of chewy sweetness and the entire salad is drenched in a super simple shallot vinegar olive oil dressing. Read more →Miso cucumber green bean salad
This guy is kind of a mash up between smashed cucumber salad and miso green beans. Super refreshing and crunchy, just what you need when you need a break from all the cream and cheese of Thanksgiving. Read more →Pasta salad
Pasta salad seems more like a summer thing, but in our home, it’s a staple at every big dinner celebration. Mike loves pasta salad, possibly because it’s more pasta than salad? Anyway, it’s tangy, refreshing, and crunchy thanks to a plethora of vegetables: carrots, cucumbers, peppers, cabbage, and tomatoes. Read more →Pasta Salad
No barbecue, backyard get together, or summer outing is complete without pasta salad.
- 1/3 cups rice vinegar
- 1/3 cups neutral oil
- 1-2 tbsp soy sauce
- 2 tbsp toasted sesame oil
- salt and freshly ground pepper
- 1 tbsp toasted sesame seeds
- 6 oz pasta (short preferred)
- 2 cups red cabbage (thinly sliced)
- 1 red pepper (cored and sliced)
- 1 orange pepper (cored and sliced)
- 1 cucumber (deseeded and julienned)
- 1 pint cherry tomatoes (halved)
- 1/2 small red onion (thinly sliced)
- 1/3 cups fresh cilantro (roughly chopped)
- 1/3 cups green onions (sliced)
Whisk together the dressing and set aside.
Cook the pasta according to the package directions. When the pasta is ready, give it a quick rinse under cool running water, making sure that none of the pieces are sticking together. Drain well.
While the pasta is cooking, prep the vegetables.
Add the pasta to a large bowl and toss with 1/2 of the dressing, making sure to coat each piece of pasta.
At this point the pasta should be fairly cool. Add the vegetables, the remaining dressing, and toss to coat evenly. Enjoy!
Broccoli salad
Broccoli salad is one of those salads you can make ahead and let marinate because it just gets better and better with time. If you haven’t tried a broccoli salad yet, this is the one! Tiny raw (yes, raw!) broccoli florets are tossed in a sweet and tangy dressing. The broccoli gets soft and marinated but still stays crunchy. Sweet, chewy raisins, a bit of onion, and flaky sliced almonds add the finishing touch. Read more →The Best Broccoli Salad
Spoonable, super healthy, and simply delicious.
Dressing
- 1 tbsp soy sauce
- 1 tbsp rice vinegar (or other vinegar)
- 1 tbsp neutral oil
- 1/2 tbsp toasted sesame oil
- 1/2 tbsp sugar
- 1/2 tsp black pepper (or to taste)
Salad
- 3 cups broccoli (chopped, about 1 small head)
- 1/4 red onion (diced)
- 1/4 cup craisins
- 2 tbsp sliced almonds
- 1/2 tsp toasted sesame seeds (to finish)
Whisk the dressing ingredients together in a large bowl, then add the remaining ingredients and toss well. Taste and adjust the seasoning if needed. Sprinkle on some sesame seeds and enjoy!
I Am... Classic Au Gratin Potatoes
These creamy potatoes au gratin, aka French scalloped potatoes, are always the highlight of my holiday meal. If you love potatoes, this is going to be your favorite potato dish, forever and ever. Everyone knows that sides are the best part of any holiday meal and the most elite of all the side are potato sides. For me, I would be happy with a table loaded with potato dishes: mashed, baked, roasted, french fried, salad, poutine, gnocchi, rosti, latkes, twice-baked, Hasselbacked, hash-browned, chipped, dominoes, and of course, in the glorious center would be a giant pan of creamy potatoes au gratin, aka French scalloped potatoes.
What are au gratin potatoes?
Call them au gratin or call them scalloped, whatever you call them, they are the same: peeled, then thinly sliced potatoes that are layered in a casserole dish and smothered in a cheesy, cream, milk, or white sauce, and baked until tender, bubbly, and absolutely delicious. They can come with or without a crunchy breadcrumb topping, and either way, they’re delicious, but if we are getting technical, au gratin potatoes typically contain cheese, whereas with scalloped potatoes, the cheese is optional.What is au gratin?
The “au gratin” part of “potatoes au gratin” is a French culinary term. It comes out to mean browning with a crispy crust. The crispy crust can be cheese, breadcrumbs, or butter. The baking part is what makes au gratin potatoes special. It’s almost like au gratin potatoes are the crème brûlée of potatoes: a crispy layer that gives way to rich, creamy, indulgent potatoes. This particular recipe is a riff off of the queen of classic French cooking, Julia Child. Extra-thinly sliced potatoes, heavy cream, butter, and nutty gruyere cheese come together into the most decadent potato dish. The best part is that you don’t need to make a sauce, the potatoes are simply baked in a cream, butter, and garlic mixture.What do you need to make au gratin potatoes?
- potatoes - the star of the show! I like using russets because they’re big and starchy. They bake up creamy and have the best texture. You’ll need to peel your potatoes and thinly slice them.
- garlic - garlic and potatoes just go together. Julia’s recipe calls for garlic rubbed onto the casserole dish, but I like thinly slicing cloves so you get surprise bites of garlic.
- cream - cream, when heated slowly, thickens into a gloriously rich sauce. Sometimes the curd and whey separate, giving the appearance of curdling, but what is happening is the very beginning stages of cheese making! For this recipe, you’ll need full-fat heavy cream. Sometimes it’s labeled whipping cream or heavy whipping cream. Either way, you’re looking for a cream with 35-36% fat.
- butter - what are potatoes without butter? We don’t need a huge amount, since the heavy cream will be doing most of the heavy lifting. Either salted or unsalted is okay, if using salted, adjust the amount of salt when making the potatoes.
- cheese - a melty cheese is what we need and gruyère with its nutty creaminess is what I always reach for. It’s a bit more complex than cheddar and makes these potatoes extra special. If you’re not a fan of gruyère, choose your favorite of the melty cheeses: cheddar, mozzarella, gouda, harvarti, colby, or fontina.
How do you make au gratin potatoes
- Make the sauce - In a saucepan, melt some butter in heavy cream. Add thinly sliced garlic to the warm cream mixture and let infuse while you prep the potatoes. Preheat the oven to 350°F so it’s ready to go.
- Peel and slice - Peel your potatoes (rinse them off if they’re really dirty) and thinly slice into even 1/8 inch rounds. Take your time and try to cut each potato slice evenly. If you have a mandolin, this is its time to shine. If you do use a mandolin and you’re worried about the health of your fingers, get yourself some food grade cut proof gloves. I wear mine every time I mandolin and I feel so much safer. They’re machine washable and really, a finger saver!
- Layer - When the potatoes are ready, it’s time to layer. Start with 1/3 of the potatoes, laying them down in a baking dish. You can get creative here and shingle them neatly in rows or go rustic style and just pile them in. Top the layer of potatoes with 1/3 of the cream mix and repeat two more times so all the potatoes and cream are in the baking dish.
- Bake - cover the dish with foil and bake until the potatoes are completely cooked through and tender, about 1 hour and 15 minutes to 1 and a half hours. Pull off the foil and use a butter knife to check: poke the middle of the potatoes and if the knife goes through softly and smoothly, the potatoes are tender. Remove the foil completely and sprinkle the grated gruyère cheese evenly on top. Return the dish to the oven and bake, uncovered, until the cheese is melty, bubbly, and browned, another 10-15 minutes. When ready, remove the au gratin potatoes and let rest for 5-10 minutes so the potatoes set and then enjoy!
Individual au gratin
A giant dish of au gratin potatoes is showstopper, but if you want cute, you NEED to make mini au gratin potato stacks. Prep the recipe as is, but build the au gratin in a non-stick muffin tin. You’ll only need to bake them for about 30 minutes and they come out creamy, crispy, and delicious.Make ahead au gratin potatoes
To make ahead, assemble as per the recipe, but don’t top with the final layer of cheese. Cover with foil and bake until tender. Cool completely then pour on an extra 1/4 cup of cream and top with the shredded gruyere. Cover tightly and refrigerate. To prepare, pull the potatoes out of the fridge and temper on the countertop for minimum one hour. Cover with foil and reheat in a 350°F oven for 30 minutes, or until heated through. Remove the foil and bake until melted and golden, about 10-15 minutes.What are the best potatoes for au gratin?
There are two categories of potatoes you can use for au gratin: waxy and starchy. Waxy potatoes (yellow, white potatoes, or Yukon golds) hold their shape and are tender when baked. Starchy potatoes, like russets, bake up fluffy and have more starch, which results in a creamier sauce. The choice is up to you, but personally, I like russets because starch and cream!What is the best way to slice potatoes?
A mandolin is your best friend for slicing potatoes. You get consistently thin slices quickly. Of course, if you don’t have a mandolin, a sharp knife and cutting board will do. You can also try the big slot on the side of a box grater.What size baking dish?
I hesitate to give a firm suggestion for a baking dish size as I strongly feel that you should use what you have. The smaller and deeper your pan, the thicker and deeper your gratin, and the larger the pan, the more shallow the gratin.If you too love potatoes
love and potatoes -stephAu Gratin Potatoes
If you love potatoes, this is going to be your favorite potato dish, forever and ever.
- 1 1/2 cups heavy cream
- 4 tbsp butter (melted)
- 2 cloves garlic (thinly sliced)
- 2.5 lb russet potatoes ((about 5 medium))
- 1 tsp fine sea salt
- 1/2 tsp freshly ground pepper
- 2 cups Gruyère cheese (grated)
Preheat the oven to 350°F.
Add the heavy cream, thinly sliced garlic, and butter to a small saucepan. Turn the heat to medium low and heat just until the butter melts. After the butter melts, remove the pan from the stove and season the cream mix with salt and pepper. Set aside while you prep the potatoes.
Peel the potatoes and slice thinly, either with a mandolin or a sharp knife, about 1/8 of an inch in width.
Lay out 1/3 of the potatoes in a baking dish and pour on 1/3 of the cream. Sprinkle on 1/3 of the gruyere. Repeat, laying out another 1/3 of the potatoes and 1/3 of the cream and 1/3 of the gruyere. Finish with the remaining potatoes, pushing them down slightly to submerge in the cream.
Cover the baking dish with foil and bake until soft and tender (use a knife to test) about 1 hour and 15 minutes to 1.5 hours, depending on the depth of your baking dish.
When the potatoes are soft and tender, remove from the oven and take off the foil. Top with the remaining grated gruyere cheese and bake until the cheese is melty and golden, about another 10-15 minutes. Remove and let rest for 5-10 minutes then enjoy.
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