Slow Cooker Creamy Ranch Pork Chops

Ten minutes is all you need to prep these Slow Cooker Pork Chops.  Bone-in or boneless pork chops cooked in a homemade creamy ranch sauce (no packet seasonings necessary)!  Serve them with mashed potatoes or rice and vegetables for an easy weeknight dinner.

There is so much to love about ANY Slow Cooker Recipe but I promise, these slow cooker pork chops will not disappoint! If you like pork recipes, you may also like Pork Chops with Creamy Mustard Sauce or Easy No-Fuss Pork  Tenderloin.

What I LOVE about this recipe:

  • EASY.  This is basically a dump it and forget it slow cooker pork chop recipe.
  • No packet seasonings.  This slow cooker  recipe is as “from scratch” as you’d like to make it, and you’ll find that it tastes better and is still just as easy.
  • Homemade cream of soup.  This step is optional, but if you’re up for a tiny bit more prep, my homemade cream of chicken and cream of mushroom soup recipes take these pork chops to the next level.

When Buying Pork Chops:

Bone-in vs. boneless: You can use either for this recipe,  but in truth, bone-in pork chops tend to give the best results.  This is because they tend to have little bit more marbling (or flecks of fat in the meat).  So whichever cut you choose, look for a little marbling.

Thick and pink.  Look for thicker pork chops (about 3/4”).  The thicker chops will cook nice and tender in the slow cooker and won’t dry out.  Also be sure to pick pork that has a nice pink or even pinkish red in color.  Avoid pale looking pork chops or pork with any dark spots.

How to Make Slow Cooker Pork Chops

1. Put pork chops in slow cooker.  Spray your slow cooker with non-stick cooking spray and place pork chops on the bottom.

2. Mix the sauce.  Mix together the remaining ingredients and pour over the pork chops.

Two process photos for making crockpot pork chops.

3. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours.

4. Serve over mashed potatoes or rice.

Pork chops in a crockpot with gravy.

Freezing Instructions:

Place the pork chops in a gallon-size freezer resealable bag. Mix the sauce together and pork on top. Freeze for up to 3 months. Thaw overnight in the fridge. Cook as instructed.

Love you SLOW COOKER? Try these:

  • Slow Cooker Pork Carnitas
  • Pork with Red Chili Sauce
  • Homemade Taquitos
  • Slow Cooker or Instant Pot Ribs
  • Slow Cooker Lasagna

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

A pork chop smothered in gravy, served over mashed potatoes on a plate.

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Slow Cooker Creamy Ranch Pork Chops

Slow Cooker Creamy Ranch Pork Chops with NO PACKET seasoning. The easiest slow cooker pork recipe, made from scratch! A family favorite!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 5
Calories 299kcal
Author Lauren Allen

Ingredients

  • 4-6 Pork Chops (bone in or boneless will work)
  • 10.5 oz can cream of mushroom soup (or homemade)
  • 10.5 oz can cream of chicken soup (or homemade)
  • 1 cup milk
  • 2 chicken bullion cubes crushed (or 2 tsp bullion paste)
  • 2 Tbsp dried parsley
  • 1/2 tsp dried dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried basil
  • 1/2 tsp pepper

Instructions

  • Spray your slow cooker with non-stick cooking spray and place pork chops on the bottom.  
  • Mix together the remaining ingredients and pour over the pork chops. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
  • Serve over mashed potatoes or rice with a side of cooked or Roasted Vegetables.

Notes

Freezing Instructions:

Place the pork chops in a gallon-size freezer resealable bag. Mix the sauce together and pork on top. Freeze for up to 3 months. Thaw overnight in the fridge. Cook as instructed. 

Nutrition

Calories: 299kcal | Carbohydrates: 11g | Protein: 36g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 101mg | Sodium: 954mg | Potassium: 718mg | Fiber: 1g | Sugar: 3g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg

I originally shared this recipe February 2018. Updated March 2020 with process photos and instructions.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

The post Slow Cooker Creamy Ranch Pork Chops appeared first on Tastes Better From Scratch.

Avocado Paratha

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Avocado Paratha

Avocado Paratha, these days I’m spending a lot of time at home, so I decided to experiment in the kitchen. I had one extra avocado left after making some guacamole dip. Avocados seem to be very popular these days most often served as “Avocado Toast”. I decided to put an Indian twist and use the extra avocado in delicious flavorful parathas. It actually turned out great and I enjoyed, but I think it needed a few tweaks. I added some extra spices and it turned out even better.

Avocados have many health benefits, including being a “healthy” fat and they taste great! I like to serve Avocado Parathas as a snack with tea. It can also be served with any gravy-based dish; however, I think its complemented perfectly with “Aloo Tamatar” or “Spinach Raita”. This is also a satisfying lunch box meal.

This recipe will serve 3.

Course Breakfast
Cuisine Indian
Keyword Avocado Pancake, Avocado Roti, Bread, Chapati, delicious, Easy Cooking, Guacamole Bread, Healthy, Homemade, Jain Food, Lunch Box, Main Meal, Onion Garlic Free Cooking, Roti, Side Dish, Swaminarayan, Teatime Snack, Unleavened Bread, Vegan, Vegetarian, Veshno Cooking, Video Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 people

Ingredients

  • 1 large ripe avocado
  • 1 ¼ cup whole wheat flour use as needed
  • ½ tsp salt
  • ½ tsp cumin seeds jeera
  • tsp asafoetida hing
  • 1 Tbsp green chili finely chopped
  • 1 Tbsp cilantro finely chopped
  • 1 tsp ginger finely shredded
  • ½ tsp lemon juice

Also, need

  • ¼ cup whole wheat flour for rolling the paratha
  • 3 Tbsp oil for cooking the parathas

Instructions

  • Slice avocado in half, remove the pit and skins and scoop them into a mixing bowl. Then use a fork to gently mash, (avocado should be ripe). Add green chili, salt, asafetida, cumin seeds, lemon juice, cilantro and salt, mash all the ingredients together (Lemon juice is added to prevent oxidizing of the Avocados)
  • Add the whole wheat flour gradually, how much flour you will need depends on the avocado, knead all the ingredients together and make a smooth but firm dough. Do not add any water. Grease your palm and roll the dough between your palms basically you are kneading the dough between you palms. Let the dough sit for 10 minutes before making the parathas.
  • Divide the dough into 6 equal parts and roll them into smooth balls. Flatten them with the palm of your hand and roll them in dry flour. Roll the paratha into about 6-inch diameter. Note: if paratha is sticking while rolling sprinkle little more flour this will help rolling.
  • Heat the flat skillet over medium heat. Note: heavy skillet works best. To check if the skillet is ready, put few drops of water on it. If the water sizzles right away, the skillet is ready.
  • Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.
  • Paratha should have golden-brown spots. Wait a few seconds and put about 1 teaspoon of oil and spread with a spatula. Flip the paratha and put again half teaspoon of oil. Lightly press the paratha with a spatula.
  • Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
  • Parathas are best served hot and crispy.

Notes

Serve them as a snack with cup of chai, or with a meal I like to serve with Aloo Tamatar and Spinach Raita.

The post Avocado Paratha appeared first on Manjula’s Kitchen.

Long Lasting Produce to Stock Up On During Isolation

One of my main goals when I started Budget Bytes 11 years ago was to be able to maintain a well rounded diet with plenty of fruit and vegetables, despite working with a very limited budget. Today we’re facing a new challenge—limited grocery access. The world-wide pandemic is making it difficult to stay stocked with perishable grocery items, like fresh produce, and once again I’m focusing on creative ways to keep vegetables in my diet, despite the current challenges.

So today I’m rounding up some fruits and vegetables that you can buy and keep on hand for weeks (or even months) to make sure your diet isn’t void of vegetation. Below you’ll see some of my favorite long lasting produce options, along with links for ways to use them. I hope this round up inspires you to make the most of what’s available, and enables you to make many delicious and inexpensive meals in the weeks ahead!

Stock Your Pantry and Freezer with These Fruit and Vegetables 

This list is divided into three sections: fresh, frozen, and canned. Each section will include my favorite items, storage tips, and links to recipes where the ingredient can be used. The list is not all-inclusive, so if you have some favorites that aren’t listed below, feel free to share with the rest of us in the comments below!

Fresh Vegetables:

  • Potatoes and Sweet Potatoes 
    • Store potatoes in a cool, dry, dark place with adequate air flow, away from onions, and they can last for a couple of weeks.
    • Potatoes make easy and filling side dishes, like Garlic Herb Mashed Potatoes, Rosemary Roasted Potatoes, or Garlic Parmesan Oven Fries. They’re also great as part of a main dish, like Zuppa Toscana, Cheesy Cottage Pie, or Smoky Potato Chickpea Stew.
    • Sweet potatoes are also extremely versatile and can be served as a main dish (Turkey Chili Smothered Sweet Potatoes), a side dish (Sweet Potato Fries), soup (Vegan West African Peanut Stew), baked goods (Sweet Potato Cornbread), and even breakfast (Sweet Potato Casserole Baked Oatmeal).
  • Cabbage 
    • Store cabbage in a high humidity drawer in your refrigerator and it can last for months. If any of the outer leaves begin to wilt, simply remove them and use rest.
    • Cabbage is a great low-carb replacement for noodles in dishes like Beef and Cabbage Stir Fry, it’s a great base for fresh slaws and salads, like Sweet Crunch Winter Salad or Classic Creamy Coleslaw, it makes a wonderfully filling addition to soup, like Beef and Cabbage Soup or “All You Can Eat” Cabbage Soup, and it can be used as a wonderful dose of fiber and flavor in pasta dishes, like Cold Peanut Noodle Salad, or Cajun Cabbage and Noodles.
  • Onions 
    • Onions offer a wonderfully savory base note to many recipes and they last a long time at room temperature, so I usually buy them in bulk, 3-5 lbs. at a time. Keep your onions in a cool, dry, dark place away from potatoes.
    • Use onions as the flavor base for soup (Homemade Chicken Noodle Soup) and beans (Slow Simmered Black Eyed Peas and Greens), roast them in the oven with peppers to top Bratwurst or make Fajitas. Add them fresh to salads like Honey Mustard Broccoli Salad, or Cowboy Caviar. And don’t forget, if you have leftover red onion, don’t let it go to waste! Make Pickled Red Onions to top salads, sandwiches, tacos, nachos, and more.
  • Carrots 
    • Keep carrots refrigerated, in a high humidity drawer, and they should keep for weeks.
    • Carrots make a great addition to soup, like Thai Coconut Curry Carrot Soup or Chunky Ham and Bean Soup. They’re wonderful when roasted in the oven (Roasted Carrot and Feta Salad or Curry Roasted Carrots), but they’re also great when shredded and added to salads, sandwiches, stir fries, and more (Sweet and Spicy Tuna Salad, Sesame Slaw, Savory Cabbage Pancakes).
  • Winter Squash 
    • Winter squash, like spaghetti squash, acorn squash, butternut squash, and acorn squash (among others) are much harder than summer varieties, like zucchini and yellow squash. Because of their hard exterior, they last much longer at room temperature. Store your squash unrefrigerated, in a cool, dry place.
    • Winter squash is great for roasting (Smoky Maple Roasted Acorn Squash), and then using as a base for salads and bowls (Chipotle Butternut Squash and Quinoa Salad).
  • Celery 
    • When refrigerated as-is, celery can begin to soften within a week or so, but something magic happens when it’s wrapped in foil. Celery wrapped in foil and refrigerated can stay crisp for weeks!
    • Grab some celery to use in soups (Chunky Lentil and Vegetable Soup), cut into sticks for snacks, or add to your salads (Crunchy Kale and Chicken Salad).

Braised Red Cabbage is an easy, cost efficient, and healthful side for your comforting winter meals. BudgetBytes.com

Fresh Fruit:

  • Apples 
    • Refrigerated apples can last months.
    • While fresh and crunchy, they’re my favorite for snacking as-is or with peanut butter, or adding to salads (Apple Dijon Kale Salad). Once they’re a little past their prime, they’re also great for cooking! Try them in Apple Spice Pork Chops, Nature’s Candy, or Braised Red Cabbage. They’re also great for desserts, like Slow Cooker Hot Buttered Apples.
  • Oranges 
    • When refrigerated, oranges can last a couple of months (of course, this ultimately depends on their freshness when they were sold).
    • In addition to being a tasty snack, oranges provide unique flavor to dishes like Slow Cooker Carnitas, Orange Chicken, or Cranberry Orange Scones.
  • Pears 
    • Just like apples, pears make a great snack, a sweet addition to salads (Warm Pear and Brussels Sprouts Salad), baked goods, or your morning oatmeal.
  • Grapefruit 
    • Just like oranges, grapefruit have a wonderfully long life in the refrigerator. They’re a versatile not-so-sweet fruit that allows them to pair effortlessly with both sweet and savory dishes. Check out this roundup of 10 Grapefruit Recipes to Try This Season from The Kitchn for some ideas.

Slice Apples

Frozen Vegetables:

I lean heavily on frozen vegetables all year long. Not only are they convenient (usually pre-washed and pre-chopped), but I don’t have to worry about using them before they go limp. I can use any amount that I need, and stash the leftovers in the freezer for later. Here are my favorite picks: 

  • Spinach – Fresh spinach goes bad so quickly, so I aways keep frozen on hand! It’s great to add to soups (Swamp Soup), to mix with cheese and stuff pasta (Pesto Stuffed Shells), or adding to egg dishes (Spinach Mushroom and Feta Crustless Quiche).
  • Broccoli – Frozen broccoli florets are extremely versatile. I add them to pasta dishes (One Pot Bacon Broccoli Mac and Cheese), add them to stir fries (Simple Mushroom Broccoli Stir Fry Noodles), or just add seasoning and roast in a hot oven for an easy side dish (Oven Roasted Frozen Broccoli).
  • Cauliflower – Just as with broccoli, frozen cauliflower is great for roasting in the oven, sautéing (Cauliflower and Chickpea Masala), or adding to soup (Moroccan Lentil and Vegetable Stew).
  • Peas – Frozen peas are an easy way to add some green color, protein, and tons of fiber to any dish. Try them in soup (Vegan Winter Lentil Stew), pasta dishes (Creamy Tuna Pasta with Peas and Parmesan), and casseroles (Cheesy Cottage Pie). 
  • Corn – Frozen corn kernels are an easy way to add subtle sweetness and to inexpensively bulk up any recipe. I like to add them to burrito bowls, quesadillas (Hearty Black Bean Quesadillas), and salads (Cowboy Caviar).
  • Green Beans – Frozen green beans are the next best thing to fresh. They maintain their color and texture quite well compared to canned green beans, and are easy to toss into soups (Vegetable Barley Soup), or steam up for an easy side dish. 

Thawed Bacon for Crustless Quiche

Frozen Fruit:

  • Pineapple – Chopping fresh pineapple can be quite a task, so I like to buy it frozen (pre-chopped, yay!). Frozen pineapple can be added to stir fries (Sweet Chili Chicken Stir Fry Bowls), Smoothies (Pineapple Protein Smoothie), or even used to make salsa (Easy Pineapple Salsa).
  • Melon – I like to eat frozen melon just as a snack (it’s like natural popsicle bites!), but it’s also great to thaw and add to a bowl of cottage cheese, or mix with feta and mint for a quick refreshing salad.
  • Blueberries – Frozen blueberries are my favorite way to get a little dose of antioxidants. I add them to my oatmeal and yogurt on a regular basis (Blueberry Almond Overnight Oats), but they’re also great for baking (Blueberry Buttermilk Coffee Cake).
  • Strawberries – Strawberries are great for adding to your homemade smoothie packs, adding to yogurt or oatmeal, or making a homemade frozen cocktail (Strawberry Rosé Slush). 😉
  • Avocado – I’m seeing peeled and cubed frozen avocados more and more in the stores these days. While I haven’t tried them yet, I think they would make a great alternative when fresh are out of season and prices are sky high. Frozen avocado would be great for adding to smoothies, topping tacos, adding to salads, making guacamole, or filling enchiladas (Black Bean and Avocado Enchiladas).
  • Mango – Mango is another fruit that can be kind of a pain to peel and chop, so frozen mangoes are super convenient. Frozen mangoes are great for smoothies, adding to stir fry (Mango Coconut Tofu Stir Fry Bowls), puréeing into sauces, or making mango salsas. 

These Blueberry Almond Overnight Oats are naturally sweet without any added sugar, and provide plenty of flavor and texture to keep you happy and full all morning. BudgetBytes.com

Canned Fruit and Vegetables:

While canned fruit and vegetables are my last resort option, I still consider them to be far better than no fruit or vegetables at all. Canned fruit and vegetables do sacrifice a little on the flavor and texture side in exchange for a nearly indefinite shelf life, which can be extremely valuable, especially in times like these. 

For those worried about the nutritional content of canned fruits and vegetables, I’ve asked our consulting Registered Dietitian, Tori Watters, to weigh in on the subject. This is what Tori has to say:

Although canned produce has a bad reputation, it can be an affordable, accessible, and convenient option. When shopping for canned vegetables, look for “no salt added” varieties. When shopping for canned fruits, look for those packed in 100% juice or water. Most canned goods can be drained and rinsed to further remove excess salt or sugar. When preparing meals for those with particular tastes and texture preferences, all servings of vegetables count in meeting micronutrient needs. Finally, as with any type of food, preparation is key; therefore, the fats, seasonings, and sugars you add to your produce can be even more important than how it is purchased!” – Tori Watters, RD

Here is a quick nutritional comparison of fresh, frozen, and canned items so you can see how they generally compare:

Comparison chart of green beans and peaches in their fresh, frozen, and canned forms.

For more information on how and where we get our nutritional data, please visit our nutrition disclaimer. 

Here are some of my favorite items to buy canned, even when supplies of other forms are not limited:

  • Tomatoes (diced, crushed, paste, sauce)
  • Artichoke Hearts
  • Water Chestnuts
  • Beets
  • Olives
  • Pineapple

What about you? What are your favorite long lasting fruits and vegetables, and your favorite ways to use them? Share yours in the comments below!

The post Long Lasting Produce to Stock Up On During Isolation appeared first on Budget Bytes.

Chicken Cordon Bleu

Classic Chicken Cordon Bleu baked in the oven and topped with a delicious sauce with a trick for wrapping them perfectly, without toothpicks!

I love to serve chicken cordon bleu with these easy French Green Beans, or Mashed Potatoes and Roasted Vegetables!

This Chicken Cordon Bleu recipe is a fancy but simple meal that anyone can make. I love that it can be made ahead of time and it freezes well too!

How to make chicken cordon bleu:
1. Prep chicken breasts.  Use a sharp knife to cut each chicken breast in half horizontally to create two chicken breast halves. Place between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them into thin, even pieces (be careful not to pound so hard that the meat tears.).
2. Top with ham and cheese.  Top each pieces of chicken with a slice of ham and a ham handful of shredded cheese.
A chicken breast half in in plastic wrap, pounded thin, then topped with ham and Swiss cheese.
3. Roll tightly, tucking the sides a little, and place on a new piece of plastic wrap.
4. Wrap chicken tightly in the plastic wrap, pinching the excess plastic on the sides to create a tootsie-roll shape and twisting them to create a firm chicken roll. Refrigerate the wrapped chicken bundles for at least 30-minutes or up to one day in advance.
Two process photos for rolling chicken cordon bleu.
5. Coat with breadcrumbs. Remove chicken from fridge, unwrap and season with salt and pepper. Add cornflakes to a food processor and pulse into fine crumbs. Add crumbs to a shallow dish or pie plate. Melt butter in a separate shallow dish.
  • Dip the chicken bundles in melted butter, and then into the cornflake crumbs, pressing lightly to help the crumbs stick to the chicken. Transfer to a lightly greased baking sheet.
Chicken cordon bleu bundles dipped in melted butter and crushed cornflakes before baking.
6.  Bake on the center oven rack for about 30 minutes, or until chicken is cooked through (160 degrees on a thermometer inserted into the chicken, not the filling.)

About the cheese:

The most popular type of cheese to use when making chicken cordon bleu is Swiss cheese and I love the way it pairs with the ham and chicken.  HOWEVER, feel free to substitute any other cheese and I have no doubt the results would be equally as delicious!

About the sauce:

I use a very simple sauce for my chicken cordon bleu; mayonnaise and mustard mixed together. This is how I ate it growing up and I think it’s delicious, but here is a more traditional chicken cordon bleu sauce recipe if you prefer.

A Quicker Method:

There is a cheaters method for making chicken cordon bleu that lets you skip the pounding or rolling of the meat.  Simply cut a pocket in the whole chicken breast (being careful not to cut it in half) and stuff the pocket with a rolled up  piece of ham and cheese.  Secure the ends with a toothpick if necessary (see pictures below the recipe card).

Chicken cordon bleu with sauce on top, on a plate with peas.

What to serve with chicken cordon bleu:

  • Roasted veggies
  • Green salad
  • Fresh Fruit Bowl
  • Homemade rolls

Make Ahead And Freezing Instructions:

To make ahead: Prepare the recipe through step 4 (wrapping stuffed chicken breasts and placing them in the refrigerator).  Store for up to one day and prepare as directed.

To freeze: Prepare the recipe through step 4 and place wrapped chicken breasts in a freezer safe container or ziplock bag.  Freeze for up to 3 months.  Thaw in the refrigerator overnight and continue with step 5 of the recipe.

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Chicken cordon bleu cut in half, on a plate with peas and sauce.

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Chicken Cordon Bleu

Classic Chicken Cordon Bleu baked in the oven and topped with a delicious sauce with a trick for wrapping them perfectly, without toothpicks!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 657kcal
Author Lauren Allen

Ingredients

  • 8 thin slices ham
  • 8 oz Swiss cheeses sliced or shredded
  • 4 boneless skinless chicken breasts , about 2 pounds
  • salt and pepper
  • 3 cups corn flakes cereal , crushed (or substitute breadcrumbs)
  • 6 Tablespoons butter , melted

For the sauce:

  • 1 cup mayonnaise
  • 1-2 teaspoons yellow mustard , to taste

Instructions

  • Pat the chicken dry with paper towels. Use a sharp knife to cut each chicken breast in half horizontally to create two chicken breast halves.
  • Place the chicken breast halves between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them into thin and evenly (be careful not to pound so hard that the meat tears.).
  • Top each pieces of chicken with a slice of ham and a ham handful of shredded cheese. Roll tightly, tucking the sides a little, and place on a new piece of plastic wrap.
  • Wrap the chicken tightly in the plastic wrap, pinching the excess plastic on the sides to create a tootsie-roll shape and twisting them to create a firm chicken roll. Refrigerate the wrapped chicken bundles for at least 30-minutes or up to one day in advance.
  • Preheat oven to 400 degrees F. Remove chicken from fridge, unwrap and season with salt and pepper. Add cornflakes to a food processor and pulse into fine crumbs. Add crumbs to a shallow dish or pie plate. Melt butter in a separate shallow dish.
  • Dip the chicken bundles in melted butter, and then into the cornflake crumbs, pressing lightly to help the crumbs stick to the chicken. Transfer to a lightly greased baking sheet.
  • Bake on the center oven rack for about 30 minutes, or until chicken is cooked through (160 degrees on a thermometer inserted into the chicken, not the filling.)
  • Make the sauce by stirring the mayo and mustard together. Taste and add more mustard, as needed, to taste. 

Notes

Sauce: I use a very simple sauce for my chicken cordon bleu; mayonnaise and mustard mixed together. This is how I ate it growing up and I think it’s delicious, but here is a more traditional chicken cordon bleu sauce recipe if you prefer.

Make ahead instructions: Prepare the recipe through step 4 (wrapping stuffed chicken breasts and placing them in the refrigerator).  Store for up to one day and prepare as directed.

Freezing instructions: Prepare the recipe through step 4 and place wrapped chicken breasts in a freezer safe container or ziplock bag.  Freeze for up to 3 months.  Thaw in the refrigerator overnight and continue with step 5 of the recipe.

Nutrition

Calories: 657kcal | Carbohydrates: 19g | Protein: 63g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 232mg | Sodium: 951mg | Potassium: 973mg | Sugar: 2g | Vitamin A: 1200IU | Vitamin C: 7.1mg | Calcium: 238mg | Iron: 7.2mg

To stuff Chicken breasts without pounding them:

For a simplified method of making this recipe, you could take the whole chicken breasts and cut slit in the side to stuff with ham and cheese.

Process photos for making chicken cordon bleu, including cutting a pocket into the chicken breast to stuff ham and cheese.

Chicken cordon bleu with a slice cut out to show ham and cheese in the center.

I originally shared this recipe October 2018. Updated March 2020 with process photos and my trick for wrapping chicken cordon bleu without toothpicks.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

 

The post Chicken Cordon Bleu appeared first on Tastes Better From Scratch.

Easy Tiramisu Recipe

Tiramisu is a popular no-bake Italian dessert meant to feed a crowd. Ladyfinger cookies are dipped in coffee then layered with a sweetened mascarpone cheese filling. The final touch is a sprinkling of cocoa powder on top.

Looking for more easy desserts? Then try this Edible Cookie Dough, Peanut Butter Cookies, or Rice Pudding

Tiramisu

Tiramisu is a classic Italian dessert that has a sweet pick me up! Crispy ladyfinger cookies are individually dipped in a mixture of coffee and rum to make the cake-like base. A light and sweetened mascarpone cheese mixture is added in between the ladyfinger layers. A generous dusting on top with cocoa powder adds a stunning surface. It’s an easy dessert to make a day or two in advance that’s kept in the refrigerator.

Spatula mixing eggs with cream in a bowl

How do you make tiramisu?

  • Cook the egg yolks, sugar, rum, and vanilla over a water bath until thickened.
  • Gently combine egg mixture with mascarpone cheese, and then whipped cream.
  • Quickly dip the ladyfingers in the coffee and rum mixture. Layer enough to fit in an 8 by 8-inch baking dish.
  • Spread half of the cheese mixture over the ladyfingers.
  • Make another layer of coffee dipped ladyfingers.
  • Spread the rest of the cheese mixture on top.
  • Generously dust the tiramisu with cocoa powder.

soaking a ladyfinger cookie in a bowl of coffee

What kind of coffee can be used?

Any type of strong coffee works well or freshly brewed espresso. I’ve also used cold brew coffee which makes a really convenient ingredient since you don’t have to let it cool down. Make sure to use cold or room temperature liquid, otherwise, the cookies will get mushy when dipping.

What types of cookies are used?

Ladyfingers are used for tiramisu. They are very light and crispy, they snap when broken in half because they are very dry. When dipped in liquid they quickly absorb it. Make sure to dip each side no longer than a few seconds. The texture turns moister and cake-like after it sits for several hours.

spreading filling mixture on ladyfingers sitting in a baking dish

Do you have to use alcohol?

No, it’s completely up to you if you want to omit it from the recipe. It will still be delicious, and have a wonderful strong coffee taste. Other alcohol options are Grand Marnier, brandy, any coffee liquor, or marsala wine.

How long do you have to wait to serve?

Wait at least 8 hours before serving the desert. Make it in the morning for dessert later in the evening, or it holds up very well for up to 2 days in the refrigerator. Let it sit at room temperature for at least 20 minutes so the cheese filling slightly softens. The texture will be more smooth and creamy.

sprinkling cocoa powder over tiramisu

Looking for more no bake dessert ideas? Try these!

  • Magnolia Bread Pudding
  • No-Bake Cookies
  • Key Lime Cheesecake
  • Peanut Butter Buckeye Balls
  • Nutella Pie

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Tiramisu

Tiramisu is a popular no-bake Italian dessert meant to feed a crowd. Ladyfinger cookies are dipped in coffee then layered with a sweetened mascarpone cheese filling.
Course Dessert
Cuisine Italian
Keyword how to make tiramisu
Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Servings 9 servings
Calories 371kcal

Ingredients

  • 1 cup strong coffee or espresso at room temperature
  • ¼ cup dark rum divided
  • 3 large egg yolks
  • ½ cup granulated sugar divided
  • 1 teaspoon vanilla extract
  • 8 ounces 1 cup mascarpone cheese, chilled
  • ¾ cup heavy cream
  • 24 ladyfinger cookies 7-ounce package
  • 2 tablespoons cocoa powder for dusting

Instructions

  • In a shallow bowl combine coffee and 2 tablespoons rum.
  • Add egg yolks, 2 tablespoons rum, ¼ cup of sugar, and vanilla into a medium heatproof bowl.
  • Set the bowl on top of a saucepan filled with about 1-inch of water. Bring the water to barely a simmer, making sure that the bottom of the bowl does not touch the water.
  • Vigorously whisk the egg mixture until it is light and foamy, and about triples in volume, about 5 minutes.
  • Add mascarpone cheese to the egg mixture and whisk until the mixture is smooth.
  • In a separate bowl, whisk the heavy cream and ¼ cup sugar on medium speed until medium peaks form.
  • Gently fold ⅓ of the whipped cream mixture into the mascarpone mixture. Add the remaining whipped cream, and fold until just combined.
  • Quickly dip enough ladyfingers, about 2 seconds per side, to cover the bottom of an 8-inch square dish. Feel free to arrange the cookies anyways that they best fit in the dish.
  • Add half of the mascarpone mixture to the dish and evenly spread over the dipped ladyfingers.
  • Dip the remaining ladyfingers in the coffee, arrange on top of the cheese mixture.
  • Spread the remaining mascarpone cheese over the ladyfingers in an even layer.
  • Sprinkle some of the cocoa powder evenly over the tiramisu. Clean the edges of the dish. Cover with foil and refrigerate for at least 8 hours or up to 2 days.
  • Allow tiramisu to sit at room temperature for 20 minutes before cutting. Sprinkle with more cocoa powder right before serving.

Nutrition

Calories: 371kcal | Carbohydrates: 31g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 182mg | Sodium: 68mg | Potassium: 84mg | Fiber: 1g | Sugar: 11g | Vitamin A: 894IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg

 

Buttery Seasoned Rice

Seasoned Rice is a homemade version of the flavoured boxed rices like Rice-A-Roni and Uncle Ben’s! A quick way to add flavour to white rice to make it super tasty, this is a rice side that’s economical, simple to make, and goes with literally everything.

Make a big batch and refrigerate 4 days or freeze 3 months.

Buttery Seasoned Rice

I tell my friends this is the rice version of Potato Salad – you make a big batch, stash it in the fridge and bring it out night after night to serve with everything.

Except unlike Potato Salad, this rice recipe can also be frozen. Whip out it out of the freezer, pop it in the microwave for a couple of minutes. Anyone for a 2 minute instant side – that didn’t come from a box??!!

Flavoured butter rice on a plate, ready to be served

Rice Side Dish for everything!

Don’t get me wrong, plain rice has its place in this world. Doused with saucy stir fries, smothered in spicy curries. But you do need a sauce.

So how do you make plain white rice so tasty, you will want to eat a meals’ worth straight out of the pot?? Cook it with stock powder/bouillon, some spices and add a good wack of butter!


Flavourings and spices for seasoned rice

Here’s what goes in this seasoned rice. You can make this with any white rice other than speciality rices like risotto, paella and sushi rice. Also see the recipe notes for how to adjust this for brown rice.

Don’t worry if you don’t have all the spices, there are plenty of alternatives! See below the photo for a list.

Spices for rice to make it taste better

Substitution for spices

You could skip one of the spices and it will still taste similar. Or you can substitute as follows:

  • Garlic powder – melt 1 tbsp (15g) butter and cook 2 finely chopped garlic cloves until golden, then add rice, water and all other ingredients and cook per recipe;
  • Onion powder – add extra 1/2 tsp garlic powder instead;
  • Paprika – just skip it, adds a touch of warm earthy flavour and a bit of colour, not critical;
  • Thyme – not critical. Best sub is dried oregano, followed by basil. 1/4 tsp sage powder is SO GOOD as well.
  • Parsley – optional, this is more for visual, to get the little green specks in the rice. Sub with basil, or stir through 1 cup finely sliced green onion, or 1/2 cup finely chopped fresh parsley or chives.

How to make rice taste better!

Here’s how to make this flavoured rice which comes out beautifully fluffy – with the added bonus of no scorched pot base too!

How to make rice taste better

  1. Place rice, water and all the seasonings into a large saucepan or small pot and give it a good stir;
  2. Bring to a simmer over medium high heat until there’s bubbles around the edges and the entire surface is rippling, and it foams a bit (you’ll see in the video);
  3. Place a tight fitting lid on, then turn down to medium low – or low for strong stoves. You want the water to still be simmering – if the heat is too low, then the rice just sits there in hot water, bloating, rather than absorbing. Too high, and it will bubble over and out the sides of the pot. NO PEEKING – the lid needs to stay on to strap the steam inside – this will ensure your rice cooks evenly;
  4. After 13 minutes, remove from the stove and let it rest for 10 minutes – the rice will finish cooking during this time (if you try the rice as soon as it comes off the stove, you’ll find the surface of the grain is wet and the inside is still uncooked);
  5. Add butter and fluff up the rice with a rubber spatula – the residual heat will melt the butter. I recommend using at least 3 tbsp (50g) for a lovely buttery rice, but you can reduce to 2 tbsp (30g) if you want. Or sub with extra virgin olive oil, or just skip the butter – it will still be very tasty rice!
  6. Pile onto serving platter, sprinkle with parsley or something green for presentation if you wish. Dig in!

Seasoned rice in a saucepan, ready to be served

What to serve with Seasoned Rice

This is a rice side dish that will pretty much go with any foods other than Asian food and curries (they’ve got enough flavour in them as it is!).

It’s tasty enough to eat plain without sauce, quick enough for midweek meals yet so good you’ll want it on the table of grander affairs too! Here’s a few suggestions for mains to serve with this:

It would also be terrific to make a meat-free meal out of things like these:

Now, kiss those boxed rices goodbye, and make a big batch of this rice and refrigerate for days, or freeze it! – Nagi x


Watch how to make it

Buttery Seasoned Rice

Recipe video above. Fluffy, seasoned, buttery rice that will elevate any meal! An economical way to make a really tasty rice side dish that will go with anything. See recipe notes for subs for the spices. 2 cups uncooked rice makes 6 cups cooked rice (fluffed) which is enough for 6 to 8 people as a side. Make a big batch and refrigerate for 4 days or freee 3 months!

  • 2 cups (200g) white rice ((Note 1))
  • 3 1/4 cups (815 ml) water ((cold tap water))
  • 2 tsp chicken powder / granulated bouillon (, or 2 cubes dissolved in boiling water (Note 2))
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp dried thyme
  • 2 tbsp dried parsley (, optional)
  • 1 tsp salt
  • 1/2 tsp black pepper

Stir through:

  • 30g (2 tbsp) butter, unsalted ((or MORE!))
  1. Place all Rice ingredients in a large saucepan and give it a stir.
  2. Bring to simmer (edges bubbling, entire surface rippling), put the lid on and turn stove down to medium low (LOW for strong stoves).
  3. Cook for 13 minutes – do not lift lid!
  4. Tilt pot then QUICKLY peek to ensure all water is absorbed.
  5. Remove from stove, stand 10 minutes with lid on.

  6. Add butter and fluff rice with a rubber spatula. Serve!

1. Rice – I used long grain white rice but any white rice is fine here, other than speciality rices like risotto and paella. Jasmine and basmati rice works fine but you’ll get the extra perfume of flavour from the rice itself (very tasty!).

Brown rice: Use 4 cups of water (ie 2 cups for every 1 cup rice), simmer 25 minutes then stand 10 minutes.

2. Chicken powder / granulated bouillon – I find that using too much gives the rice too much of a fake chicken-y flavour. This is the amount that I think is perfect, but feel free to use more powder and less salt if you prefer.

Chicken CUBES – if you use cubes that don’t crumble easily, then dissolve in 1 cup boiling water and then only add 2 1/4 cups cold water (ie still 3 1/4 cups in total)

3. Spices subs – don’t fret if you don’t have all of these. You could skip 1 and it will still taste similar. You an also sub as follows:

  • Garlic powder – melt 1 tbsp (15g) butter and cook 2 finely chopped garlic cloves until golden, then add rice, water and all other ingredients and cook per recipe.
  • Onion powder – add extra 1/2 tsp garlic powder instead
  • Paprika – just skip it, adds a touch of warm earthy flavour and a bit of colour, not critical
  • Thyme – not critical. Best sub is dried oregano, followed by basil. 1/4 tsp sage powder is SO GOOD as well.
  • Parsley – optional, this is more for visual, to get the little green specks in the rice. Sub with basil, or stir through 1 cup finely sliced green onion, or 1/2 cup finely chopped fresh parsley or chives.

4. Storage:

  • Fridge 4 days – microwave reheat sprinkled with water, loosely covered (takes about 2 minutes for full recipe batch)
  • Freezer 3 months – microwave reheat sprinkled with water, loosely covered (takes about 3 – 4 minutes for half recipe batch in a container)

5. Recipe quantity – 1 cup uncooked rice will make enough rice for 3 people as a side (just shy of 3 cups once fluffed). 2 cups makes enough for 6 people.

6. Nutrition per serving.

Life of Dozer

Dozer thinks the social distancing rules don’t apply to him – lucky police aren’t fining DOGS for non compliance with these new laws!!

Dozer with 2 puppies

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